Democratic Sentinel, Volume 19, Number 18, Rensselaer, Jasper County, 10 May 1895 — HOUSE HOLE DEPARTMENT [ARTICLE+ILLUSTRATION]

HOUSE HOLE DEPARTMENT

What Rusts the Clothes. An authority on laundry work says that Prussian blue, or even bluing of which Prussian blue is a component part, is responsible for many small spots of iron rust found on clothing. The Trusian blue la a mixture pt Iron and cyanide of potassium, element# which the soap used often has a tendency to separate. In which ease the Iron Is deposited on the clothing. Pure indigo, although it costs more. Is a safer bluing. If you wish to determine if there is Prussian blue In the bluing you commonly use, turu a few drops of it into a cup, add water, and then a lump of washing soda. If tho mixture turns a reddish tint, it shows that tho Prussian blue is present.— Philadelphia Ledger. Pound Cuke. Wash and cream six ounces of butter. add slowly lialf a pound of fine granulated sugar, the well-beaten yolks of five small eggs, tho whites of five eggs beaten stiff and dry. Add half a pound of flour, with half a saltspoonful of mace, half a teaspoonful of baking powder mixed with a tablespoonful of milk, and one teaspoonful of vanilla. Beat the mixture thoroughly and bake In a slow oven from one and a half to two hours. This cake is best when baked in small individual cake pans. Butter the pans with clarified butter, then dust them with flour very lightly, fill with the cake mixture aud bake until thoroughly done in a slow oven. Don’t Abuse the Dishcloths. No articles in kitchen use are so likely to be neglected and abused as the dishcloths and dish towels, and in washing these ammonia, if properly used, is a greater comfort than anywhere else. Put a teaspoonful Into the water in which these cloths are, or should be, washed every day; rub soap on the towels. Put them in tho water, let .them stand a lialf hour or so, then nib them out thoroughly, rluso faithfully and dry outdoors In clear air aud sun, and dishcloths and towels need never look gray and dingy—a perpetual discomfort to all housekeepers. A Famous Het of Dishes. The most famous set of dishes in the world Is in the White House. The first dish toward this famous set was selected by Martha Washington, aud la an old-fashioned family soup tureen. Every lady of the White House has imple gdd|ilons v W-.T X * Some whici; will bo greatly appreciated in years to come were contributed by Mrs. Harrison and are decorated by herself. During her first term as first lady in the land Mrs. Cleveland presented to the White House a few very large pieces, which were given to her ns wedding gifts.

Correct Temperature. The proper temperature for a living room Is soy adults la good health 08 to 70 degrees. Invalids and aged require more heat, sometimes as high as 80 degrees, but children should not be kept in an atmosphere above 70 degrees. This applies to even young infants, tho temperature given being correct for a nursery. For a sleeping room the temperature should not rise above 65 degrees, preferably 60, except where illness or special causes require modifications of the general rule. How to Make Tea. , One teaspoonful of tea should be used for each cup. -Tho water for malting it should be boiling. Scald tho ternpot well, then put in the tea afld'pdtti' over it one teacup of boiling water, pieace where it will keep hot, boil, and let it draw for about minutes, then add as many cups of water as you wish to have tea. A mixture of green and bluck tea It preferred by most persons. Black tea may be allowed to boll, but green tea should never boil. The Latest in Coffee-Cape. A unique set of after-dinner coffeecups was on exhibition at one of the leading dealers’ last week. It was entirely of silver—cups, saucers, spoons. Borne are enameled, some are chased, some are inlaid, but no two are alike, and a spoon matches each one. What the cost Is was not ascertained, but that matters little, if at all. The cups are really superb, and, as stated before, are unique. Similar sets may come to be made, but this Is the first that has been so far.

Lobster Croquettes. Chop fine the meat of a boiled lobster, season with pepper, salt and mace. Use one-fourth the quantity of fine bread crumbs. Mix all together with two tablespoonfuls of melted butter end one beaten egg. Make into balls or cones and fry in a kettle of hot fat, after dipping each one into beaten egg and rolling in cracker crumbs. Serve hot and garnish with sprigs of parsley. Coffee Blancmange. Take one-third box of gelatine and dissolve in one-half large cup of milk; when thoroughly dissolved add another one-half cup of milk, one large cup strong coffee heated to the boiling point, one-half small cup sugar, two eggs well beaten, pour into a mold; to be eaten with cream and sugar. | Clam Fritters. '■ Open as you would oysters and chop fine. Make a stiff batter of eggs and flour, -add a little black pepper. JUtr into this batter the chopped clams and a little of the clam liquor if necessary to make the batter the proper consistency. Fry in hot butter or lard.