Evening journal., 1919-10-03
HOUSEHOLD NOTES.
zen flour IS q dry, cool place

Raisins improve almost any cake fli-
ing
Creamy white -four is usually the
[ richest.
An starcny foods need thorough
cooking
cut the bread as It is wanted at the
table.
Chocolate pudding can be made with
bread.
Keep your comb and brush thor
oughlY clean.
salmon pie is a good main dish for
luncheon
Soak dry yeast at least one hour be-
fore using IL.
Lemon pie nlling should be cooked
in a double boiler
Mustard pickles should always go
with baked beans.
Cook The custard before turning It
into the pic crust
Never put summer dresses away with
starch in them.
IN cold weather, warm the -four be-
fore mixing bread
4 mere dustng Of flour is enough
when kneeding bread
save steps by keeping a pair OF scls-
sors in the kitchen.
Effective buttons for shirtwaists are
the pearl buttons from old shoes.
October is the time TO make apple
ginger preserve with fresh ginger root
n bananas are unripe, lay them in
The dark In a paper bag for few days.
Eggs, cream and butter are the es-
scntials Of a vast amount Of good cook
cry
start Chinese lily bulbs now II you
would have them bloom around Christ
mas time
sweets for the children are crackers
spread with melted confectioner's choc-
olate.
When frying. the Fat should he hot
enough to instantly brown the outer
surface.
Keep reliable set Of scales in the
kitchen and protect yourself against
short weights
Now is the time when hearticr foods
can be packed IN the childrens school
lunches
Don't forget to SOW parsley seed in
the kitchen window box to have a sup
ply all winter
Strong gingham or Japanese crepe
Is The most serviceable material for
winter work dresses.
Soak bacon in cold water a few
minutes before frying.
The use Of dirty utensils is often the
cause Of sour bread
Melt the left-overs Of toilet soap for
q shampoo solution
Apples can be baked with almonds
and are delicious
Young carrots should never be
spoiled by a thick sauce.
Meat should always be wiped off
with a clean moist cloth
Food always tastes more delicious
when atlractiVely served
70 Raisins are said 10 contain more iron
tnan any other fruit.
Chopped raisins are excellent served
over various salads
Purchase only what YOU need and
take care OF what you have
Drawn butter pudding sauce IS best
made with brown sugar
Use goggles when peeling onions and
there will be no more tears
Wash old fowls in warn soda water
10 destroy unpleasant odors.
Put raisins in boiled rice and the
nutritious value is much increased.
A substitute corkscrew is a string at
tached TO a plain household screw.
Hot rich vegetable soup with plenty
OF brown croutons will almost make a
luncheon by Itself
Always save the crumbs left after
cutting fruit cake, and lengthen out
with bread crumbs for a fruit pudding
Knob celery is deholous when diced
cooked with o covering Of thick white
stock and seasoned with lemon Juice
4 drop Of oil should occasionally be
pul upon the pivot at the center Of the
large wheel OF the Dover egg heater
: good hard sauce is made OF y cup
butter. 4 cup powdered sugar 4 tea
spoonful OF vanilla and the stiff white
Of one egg
4 stout box having several compart-
menis. and lined with oilcloth is
good place 10 keep vegetables ready
for immediate use.
Hang a strong cloth bag on the in
side Of the cloak door for old maya
zines. When full, the bag may be
taken 10 the library, etc. emitted and
returned
When making ginger cookies, occa-
slonally try substituting light brown
sugar for the molasses Use three
lsblespoonfuls Of wafer TO each cupful
OF sugar.