The globe-independent. (Hagerstown, Md.) 1943-19??, 1946-01-24
The Hornemaker's
Corner
BY MARY DOUGLAS

friends ana nelSnDOrS pass along
ideas they have tested and founc
useful.
That's just what happened wher
members of the Homemakers Guile
of America pooled their ideas or
cleaning shortcuts.
The Guild is a panel of several
thousand typical homemakers who
survey and report on various house
keeping problems. Up for study
this time was the familiar bottle Of
household ammonia. long standby
in the laundry and scrub pail.
Guild members reported on the
various ways they use ammonia to
tighten household tasks. Here are
some of them
Cleaning burned food from in
side of oven. Place a small glass of
ammonia inside the stove overnight
In the morning burned particles of
food will be loosened and will read
lily wipe away with a damp cloth.
Cleaning cOrrOded stove burners.
When badly soiled and burned, wrap
burners and racks of stove in cloths
which have been saturated with am
monia. Wrap in newspapers and
let stand overnight. Corrosion then
comes off easily with soap and water.
Washing dishes and pans. Am
monia solution cuts grease on very
dirty dishes, destroys fish odors,
cleans pans in which food has been
burned.
Frightening copper and pewter.
Stains on ash trays and other ar
ticles made of these metals may be
removed by rubbing with ammonia
water, followed by securing powder.
Cleaning jewelry. Use a few
drops of ammonia in hot water suds
to brighten metal jewelry.
This past Summer when l was
visiting my brother and his wife in
Nashville, Tenn, almost every day
my sister-in-law would serve at the
evening meal-and it is always
called supper in Tennessee-the
most delicious hot rolls. When l
asked her how she made them, she
gave me a copy of her recipe. The
rolls had such a richness in taste
and were so light-as light as
feather-to use the often heard ex-
preston So am passing the recipe
along to you and though it may be
a little more trouble than the recipe
you have been using, you will be
well repaid for the extra trouble
when you taste these rolls The
recipe by the way can be used for
bread as well.
Potato Rolls
cup of fresh mashed cooked
Irish potatoes
2 cups of hot water
2-3 cup of lard
II cup of sugar
2 scant teaspoons of salt
yeast cakes
to cups of flour
Wash potatoes thoroughly and
boil in skins. After peeling mash
well, adding a little of the water in
which they were cooked, to thin
them. Put the potatoes through a
sieve so there will be no Jumps.
Then mmeasure l cup. Add the
lard, sugar and salt to the hot water.
let set until luke warm, then add the
yeast which has been dissolved in
small amount of lukewarm water.
After adding the yeast, stir in the
potatoes and the flour, enough to
make soft dough so that it can be
kneaded. Knead it well and place
in a creased bowl in your refrig-
orator. Grease the top of dough
also to keep from getting dry, then
cover with wax paper. let rise for
A to hours or longer, then make in
to rolls or bread. Allow 2 hours
for raising in a warm place before
baking in moderately hot oven.
Since we are on the subject of
bread and rolls 1 have another reel
pc you may be interested in.
Orange Bread
The yellow peal of 2 oranges
4 cups of boiling water
"a cup of water
"a cup of sugar
] whole egg
/ cup of milk
2 "a cups of sifted bread flour
21s teaspoons of baking powder
Cut the orange peel into very mar
row strips, using only the yellow
peel discard the Whitley. Pour !
over it the boiling water. Let stand
only few minutes and drain. Add |
to the peel "a cup of water and the
sugar. Boil these ingredients until
they are the consistency of corn
syrup. Cool the mixture. Beat the
egg, add the milk and add this to
the syrup mixture. Sift the flour
with the baking powder and salt.
Add tho dry ipOroIiaYo+e r,ro 11,,oII.x