The globe-independent. (Hagerstown, Md.) 1943-19??, 1947-09-11
The Honernaker's
Corner
By MARY DOUGLAS

With the passing of Labor Day,
and the youngsters back in school,
We again turn our attention to
thoughts of cleaning and getting the
home in readiness for the Fall and
Winter season. With the excessive
amount of rain and humidity during
the past few months, most of the
furniture in our home has become
sticky and much in need of a thor
ough cleaning, and so 1 am passing
along to you some suggestions by
the Home Management Specialists
at the University of Maryland.
If your vanished or oiled furni-
ture has a sickness or bloom it is
probably because you are using too
much furniture polish and not fol-
lowing each application of polish
with another rub using clean
cloth. Furniture and floor polishes
contain oil that attract dirt unless
they are thoroughly rubbed off after
each application.
When furniture does get badly
soiled or sticky, wash it. Not with
ordinary soap and water, but mix
ture of one tablespoon of turpentine
and three tablespoons of linseed oil
added to a quart of boiling water.
Keep the water hot in double boiler
away from the flame. Do not add
the turpentine and oil until the
double boiler has been removed
from the stove.
A sponge is excellent to use for
this washing Squeeze out as much
liquid as possible before starting in.
Go over the wood and give it a good
scrubbing. Then polish with clean
cloth After washing, the wood can
be gone over with either wax or a
good furniture polish. If the wood
surface has been waXed, do not clean
or treat t with oil until the wax is
removed. An oily dust cloth should
not be used on a waxed surface.
Have you made your Chill Sauce
yet? With the coming soon of Au
tunn days, there is nothing quite so
teasing to the appetite as the aroma
that comes from slowly simmering
spicy Chill Sauce. Here is recipe
you may like to have.
Chill Sauce
quarts of ripe tomatoes, peeled
and chopped
8 cups of white onions, finely
ground
1 green pepper finely ground q
Cup)
1 red sweet pepper, finely ground
Il Cup)
2 cups of sugar
2 tablespoons of salt
"a teaspoon of cayenne
tablespoon of whole cloves
3 sticks of cinnamon g inch)
tablespoon of mustard seed
3 cups of vinegar
Wash vegetables thoroughly be
fore preparing. Remove seeds and
white portions from peppers before
chopping.
Combine vegetables, sugar, salt,
and cayenne in a heavy pot. Place
over low heat and stir until sugar
is dissolved. Cook slowly, stirring
occasionally, about hours, or until
the mixture thickens Add spices,
tied in a square of cheese cloth, and
the vinegar and cook until very
thick. Pour Immediately into hot
steSlized jars and seal at once.
Makes about pints.
If you are looking for rich and
most delicious dessert, Pecan Pie, as
they make it in Florida, is certainly
the answer.
Pecan Pie
Chilling makes 2 eight inch pieS)
2 cups of dark corn sirup
l cup of sugar
u pound of butter, or margarine
mixed with vegetable oil
6 Eggs
Boil together the sugar, Sirup and
butter or substitute. Beat the eggs
and add the hot strip to them very
gradually until it is beaten in en-
tirely. Pour the mixture into the
unbaked pie shells. Over each pie
sprinkle full cup of shelled pecans.
Bake at 400 degrees for Is minutes,
then reduce the temperature to $50
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