Evening Republican, Volume 20, Number 118, Rensselaer, Jasper County, 17 May 1916 — Household Hints [ARTICLE]

Household Hints

An old raincoat may be transformed into an apron for wash day. Soiled raincoats (mackintoshes) can be nicely cleaned at home thus: Spread the garment on a table and rub it with warm water and good white soap in which has been dissolved a lump of carbonate of ammonia the size of a pea; rinse in cold water: hang the air, and upon no account put'lt near the fire. To make soap jelly, so often recommended in the cleaning of delicate things, melt any good laundry soap in water ovdr a hot fire until it becomes liquid. When cold it will form a jelly, and should be molded in small jars for use at various times when re quired. It is a good idea when engaged upon delicate needlework to have a small bowl of white flour beside you and to dip the fingers in it occasionally, It assists in keeping the hands dry and the work clean. The secret of an especially delicious omelet served at a certain home came to light the other day. More yolks than whites are used and a little rich cream goes ift when it is to be plain or is to be seasoned with cheese. To remove hot water marks from Japanese trays use sweet oil. Rub it in well till all marks disappear, then polish the tray with dry flour and a soft cloth. Neglected brass may be polished with a paste of powdered bath brick and oil. Take two pieces of the brick and rub together. This makes a finer powder than if scraped with a knife.

To use up coal dust pile it carefully on a piece of paper and lay it on the fire. In this way It can be burned without smouldering the Are. Stains on flannels may be removed by applying yolk of egg and glycerin in equal quantities. Leave on this mixture for half an hour and then wash out. Instead of adding bluing to water In which lace has been rinsed try making the final rinsing in milk; it gives a lovely creamy tone to the lace. Soiled spots may be removed from white silk or satin by rubbing them with a fine flannel cloth dipped in a little alcohol or ether. —When boiling-turnips add Alltllft SU--gar to the water; it improves the flavor of the vegetables and lessens the odor in the cooking. Suet and lard are best kept In tin vessels. Salt pork, however, should be kept In glazed earthenware. A few drops of rose water added to almonds will prevent their, oiling when chopped. If kerosene is rubbed into leather hardened by water it will soften It well, i i —— Put wet brushes to dry with bristles down; this lengthens their period of usefulness; otherwise the water soaks Into the back, causing warping and cracking.—New York Sun.