Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1918-02-23
Things Worth knowing.

Things Worth Knowing.
To Remove Shine from Serge Skirt
Use either side of skirt and steam
it. Have cloth pretty wet but not
dripping; lay 1t over shiny part. Have
iron hot, then stamp 1t up and down
lightly lido not run as In ironing) !,
then remove cloth quickly and brush
lightly, or place a dry cloth on skirt
and iron until dry. II done properly
it will remove shine or creases from
any WOODEN garment.
Be sure and thoroughly brush skirt
before steaming, to remove all par
ticles Of dust and dirt.
In Frying Pancakes, after one PAN
full has been cooked, use no more
grease, but slice raw potato and
rub the pan each time before putting
in more batter. Pancakes fried In
this way are more easily digested and
| II il q saving of lard in these hard
times.
Pineapple Whip-Beat together
white Of one egg, 0ne-half cup sugar,
one cup chopped pineapple Cor other
canned or fresh fruit until stiff
enough so bowl can be turned with
out mixture spilling. This can be
used for frosting for large sponge
cake or will serve eight persons II
used with desserts.
Graham Pudding-Two cups gra-
ham -four, ono cup sour milk. one
hale nrn rooLiuO vnn1n aaaa a 1ittle
salt, one teaspoon soda, one cur
chopped raisins or prunes. Stean
two hours. To be eaten with sauce
For the above pudding good anc
economical way is to strain the juice
from a car of plums which can be
used instead of the raisins. Thicker
the Juice for the sauce, which is very
nice, as it has the plum flavor and
Just tart enough to be good. This
recipe makes enough for two meal:
and is Just as good steamed over.
Cocoa Crumb Pudding-To two cups
cocoa add one cup bread crumbs
| (cornbread will do); let soak few
minutes, sweeten to taste; turn into
buttered baking dish and bake Is min.
utes. Make a frosting by beating the
white Of one egg and adding one heap
ing tablespoon each of sugar and graf
ed cocoanut. Spread over PUDDING
when baked. Set in oven until light
brown. Serve with cream or milk.
Economy Cake-One cup mOlasses
one cup boiling water, two cups -four
one cup cornmeal, one and one-hall
teaspoons baking soda, two Teaspoons
ginger, one-half teaspoon salt, five ia
blespoons melted butter substitute
Raisins may be added. Mix all dry
ingredients; add water and molasse!
mixed; last, add butter; beat vel
and bake in shallow pan in moderate
oven about one-half hour.
| Prune Butter.
Soak one pound prunes over night
steam until tender. If much liquid i.
left boil down to one-half cupful
Thens put prunes through meat grind
er or colander; add one-half cup hon
ey; mix well; put away to get COLI
and it is ready to use.
To Can Sausage.
Here is timely recipe for the can
ming Of sausage; also an economy IL
the amount of lard used compared
with the old method.
Cut sausage in pieces, fry and pacl
in mason glass jars. Over each cal
pour half cup Of lard or fryings. Sea
securely and turn can upside dowr
until cold. This allows the lard tt
run to top of can and harden. It viii
keep year.
| The Table.
Split Pea Soup-One cup dried spill
peas, three cups cold water, one-hal
teaspoon sugar. one teaspoon salt
speck pepper. one-half tablespoon but
ter, one-half tablespoon flour. Mill