The Bridgeport times and evening farmer., 1921-10-15
Efficient Housekeeping
 By LAURA A. HERMAN.
READERS DISCOVERIES.

Mrs. A.-"Here is a discovery l made, which I am sending you in re- your recent letter: I make a pud- ding in the following way which tastes like Indian pudding although t one naeu eup S of dry n grapennts ut '' in T i.s pints of coffee Cleft over from the breakfast table.l After an hour of soaking I turn 1t into a baking dish with 1-2 cup of sugar and let it bake for an hour in a moderate oven, stir ring ofter. Serve hot with a hard sauce. or cold with hot liquid sauce"
 Alice H.-"In grating cheese find it easier to press 1t through a large meshed sieve instead of rubbing 1t on the grater. If done in this way there is no waste and a good deal of time saved.'
 Constant Reader-"I keep my wooden kitchen table nice and white by washing the top of 1t with boiling spoons of washing soda, 1-2 pound of F'uller's earth and a generous quan- tity of soap.'
 Old Housekeeper-"Here Is a hint you may like to print, to help other housewives. When making gravy from roast of meat I pour off part of the fat, add 1 cup of cold water,
 
 stir while 1t cooks; this makes a smooth, brown gravy that never Jumps. And it is less work than mak- ing gravy in the ordinary way" Bride-"Maybe all the rest of the world knows this. but other brides who are green as I, at least, may find it helpful: To dry curtains in through the top hem of the curtain as you do when hanging it; then run a second rod through the hem at the bottom and hang the curtain up at the window (the weight of the rod In the lower hem stretches 1t evenly.) Press out the lower hem when dry.' Miss D-Here Is my original way of making fish cakes: I boil 1 part of fish and 2 parts of white potatoes together in the same pot. in water to cover Then, when tender, I drain off this water. I let the drained fish and | it only just enough of the. water in which it was boiled, to moisten we'll. After seasoning and adding little melted butter I form it into small, fat cakes. I never dip these cakes in | four. CAnd they contain no egg:) I simply fry them in a very little lard, | in a hot pan. They have crisp brown crust on both sides and are de- | licious."
 An Interested Reader-T recently read in your Answered Letters col umn your reply to reader who had asked how to remove rust from a metal clothesline. I have found suo- cess in giving my metal clothesltne a coat of white paint. This has im- proved the looks of the line and saved much of my time-as it now needs only to be wiped off with damp cloth before using. If one prefers one can enamel the line instead of painting it.
 Laundress-"This hint, in return for several that other women have helped me by sending to you to pub fish. Is the best I ever ran across: l always wash white silk gloves. waists and skirts after dark and hang them
 on the line: I remove them before daylight the next morning. For,
 light on wet silk will always make 1t yellow. In washing the silk, use @
 little ammonia in the water (and a
 tiny pinch of borax if the garment tf
 greasy along the neck band). but nc soap. It seems pity that so many women let their garments get yellow
 by hanging them out in the daylight All inquiries addressed to Miss
 Kirkman in care of the "Eficien'
 Housekeeping department will be
 answered In these columns in theil
 turn. This requires considerable time. however. owing to the grea number received. So if a personal o l quicker reply is desired, a stamped and se,f addressed envelope must b.
 enclosed with the questionable Ed Htor.