The Rock Island Argus and daily union. (Rock Island, Ill.) 1920-1923, 1922-09-23
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compound for cleaning rugs is
made by boiling in quart Of rain
water, till dissolved, two table,
spoons of soap chips and q like
amount of powdered borax. Re-
or other smooth surface and rub
the entire surface with the mix
ture, using any sort of brush for
this purpose, then wipe off with
a wet sponge or cloth, and let the
rug dry fiat After the rub has
become thoroughly dry, sweep Wig
orously with clean broom to raise
the nap. This compound also can
be used for taking out grease or
soiled spots from clothing, and in
fact in any place where plain wa
ter could be used.
Javelie Water-Is used for re-
moving obstinate stains from linen
and is, prepared as follows: Dis
solve one pound of washing soda
in one quart of boiling water, and
0le-half pound of chloride of lime
| in two quarts of cold water. Pour
the clear portion of the lime solu-
ton into the soda solution and let
stand to settle. Pour off the clear
liquid into bottle, cork tightly, and
keep in a dark place. To use the
javelle water-stir one to two cups
of the solution into pailful of
clear hot water. The goods or
, garment must be clean, and evenly
, wet by wringing out of warm wa
ter. Plunge it into the soluti IN
fer three or four minutes and then
/ rinse thoroughly in hot soapsuds
! followed by clear water. If tho
! stains are not removed in the time
specified, it is better to rinse, wiring
out, and return the goods to the
solution for another period Of three
OF four minutes, than to let it
; remain longer at one time.
| To Keep Silver Bright-Keep all
your surplus silver in alright two
quart fruit jars, and your silver
is always ready to be used at an
instant's notice.
/! Have you ever carefully made
your fish cakes the night before
with the addition of an egg and
found them the following morning
dry and tasteless? Next time add
q more fat in the shape of butter
and the whipped white, of egg only.
The cakes will then be moist and
creamy and literally melt in ones
mouth. The egg yolk coagulates
and tends to dry them II they
stand.
II you are fond of the delicious
old-fashioned pound cake, try this
way of mixing it. Rub the butter
and -four together until very light
and creamy, then beat eggs with
the sugar until very stiff and add
gradually to the flour, mixture
rubbing it in thoroughly. After
this add a little butter to the
frosting. This not only keeps tho
icing from cracking, but it keeps
the cake moist
| Strain all soft filling that are to
be baked and use powdered mace
I to flavor custards. instead Of nut.
meg. When filling with custard
mixture pour in the liquid to the
top of the crust and after the fill-
| ing has started to shrink oil III
with small custard dipper until Il
will not hold-another drop.
| Use For Cup Without q Handle
I'VE all havd those cups, and our
economical souls will not let us
throw them away; still we do moi
us0 them. When v0,, have Odds
and ends of suet or fats, render
them and fill these cups; also drip.
lpings from roasts; and set them
laway. Then when you want to
make a pudding or a batch of cook
les. that calls for a cup of suet OF
shortening, you have it measured
and it is a better measured cur
than you can measure il you try
to till it when baking.
A slice Of fried tomato IL good
served on = nat cake Of hamburg
II -.