Democratic Sentinel, Volume 16, Number 16, Rensselaer, Jasper County, 6 May 1892 — HOUSEHOLD AND KITCHEN. [ARTICLE]

HOUSEHOLD AND KITCHEN.

Bints for lioimecleauliig'® The most satisfactory way to clean wall paper is with bread a day old, bub not old enough to crumble badly or fresh enough to be doughy when used. If the paper is not*very much soiled it may be dusted and rubbed down with a soft hand mop made of cotton yarn. Remember in using the mop or bread to take even downward strokes, one following the edge of the other, so as to cover finally the whole. To remove spots from furniture, an old authority says: “Rub them vigorously tine. When the spots are removed the furniture may be wpxhed with warm, not hot, soap suds, and pmished with a little crude oil or petroleum.” The best way to renovate old feathers is to put them from the tick into a barrel of hot suds. They should be shaken out under the water after thoroughly washing them in two or three barrels of suds. Rinse them thoroughly. Spread them on a clean sheet on the floor in a small, warm room after wringing them thorough ly in a cloth to extract all the moisture that can be take out in this way. Leave them over night to dry omthe sheet, then remove them to another and beat them with a stick, tying a veil over the face and head to prevent breathing the fluff of the feathers that rises. In a few days the feathers will be fine and dry. They can also be dried by putting them in a bag of white mosquito netting, hanging them in the sun and turning and beating them occasionally. If on® lives near a steam renovating establishment it is better to send the pillows there, as they only charge 50 cents a pillow to renovate them. To clean marble mix a little whiting with a strong solution of washing soda and a little dissolved soap. Lay the mixture on the marble with a brush, and let it remain for half an hour, then'wash it off, using a scrubbing brush and flannel, with a little alcohol to polish up the marble. Old pots and kettles that have become stained or have an odor may be immersed in cold suds and boiled, when they will come out as good as new. Far the Cook. Soft Gingerbread.—One egg, onefourth cup of butter, one-half cup o{ sugar, one-half cup of molasses, onehalf cup of sour milk, one level teaspoonful of soda, spices to taste and one and one-half cups of flour. Bake in a sheet, not in a thick loaf. Brown Bread.—The following is given by a correspondent of an exchange and vouched for as reliable. For a good loaf take one quart of Indian meal, one pint of graham, one cup of molasses, one teaspoonful of salt, one heaping teaspoonful of soda. Use buttermilk to make a moderate batter and steam four hours. Boiled Apples with Syrup.— Halve and remove the cores of a half dozen nice apples, leaving the skins on. Boil till tender in suffie’ent water to cover them. Take out with a fork into a glass dish. Add to the juice three or four slices of a large lemon: boil for ten or fifteen minutes; sweeten to taste; then pout over the apples, and cool. This is a change from the ordinary baked apple.