The Barre daily times. (Barre, Vt.) 1897-1959, 1921-01-10
Topics of the
Home and
Household.

Fill your summer window boxes with
young cedars or other evergreens rather
than discard them for the winter
months.
To remove inkstains from polished
| furniture rub with lemon juice till
stains disappear, then polish with ordi-
nary furniture polish.
Save your parafin-The paraffin wax
used to cover jellies is often carelessly
thrown away, when a little work which
amounts TO little compared to the cost
of new wax, will renew it. Wash each
piece as you take it from the fruit, in
order to thoroughly clean off all sugar
or fruit juice, then store it away in a
clean covered box until you have a
pound or so of it. Then wash it again
all together to cleanse away any posi-
Bile dust, and put it on the stove in a
fiat pan half full of boiling water. Let
stay until all the wax is melted, then
with a piece of clean blotting-paper
carefully skim off all foreign matter
that arises to the top, Then set aside
in q cool, clean place over night to
harden. When hard there will be a lit
tie dirty looking sediment on the bot
tom Of the cake, and this can be re-
moved by scraping with a dull knife.
Then you have a nice cake of clean wax
for use again. The waste is very small.
How to Keep Bread and Cake.
You can't keep all kinds of cake and
bread fresh in the same way. No, in.
deed. For every cake, its own keeping
method, That is a fact recognized by
authorities on the subject.
OF course, for everything of the sort
the first requisite is to keep the con
tainer clean and well aired, so that
mould will not collect. In damp, warm
weather this is especially important.
Last August, for instance, was a diff
cult time in many parts Of the country
to keep the bread box in good order.
for there was hardly a day for several
weeks when there was not rain, and at
the same time the air was warm. Mug
giness Of this sort produces mould on
bread and cake very quickly.
The best thing 10 do in such a case,
the Boston Herald, is to scald the
container three times a week, and dry
it thoroughly, in the oven, ii necessary.
In bright weather the sunshine is the
best sort of driving and cleansing
agent. 1t is also a safeguard to reheat
and cake ii there is danger Of
This relocating dries it out
somewhat, but it does kill the mould.
The first requisite in keeping baked
.hings well is to cool them properly.
You can cool bread and cake on a wire
tray. which is an admirable thing, or
you can cool them on a clean cloth.
folded so that several thicknesses are
Used. l.
The best container for bread and
AXE is a tin box. This box Is made so
hat il is easily kept clean, and it is
made with a tight-ftting cover but
With tiny ventilation holes in its sides {
10 that there is a current of air con- {
in the box. This, Of course, !
lelps to reduce the danger of mould
md mildew.
Some housewives keep a couple of
linen tea towels purposely for laying
n the break and cake boxes. They ,
hould be washed frequently, of course.
are wrapped around the bread 7
r folded carefully over the cakes. ,
Remember that a frosted cake keeps =
onger than an unfrosted one-keeps
resh longer, that true, The frosting
the cake from drying out. This
; a good thing to remember, too-that 7
ometimes a thick, soft frosting put on :
cake that was unfrosted to begin
freshens it, or at least seems to.
Fruit cake should be cooled before it
taken from the pan, and so should
imilar rich cakes containing much
ruit or nuts, like Dundee cake. The t
ogginess that results Is an additional b
TRACTION in such a cake. And this I