Evening Republican, Volume 59, Number 64, Rensselaer, Jasper County, 6 April 1917 — KEEP THESE IN THE MIND [ARTICLE]

KEEP THESE IN THE MIND

Small Things, Some of Thsm, but They Will Bs Found of Value to ,■* the Housewife. , . . . ... ikiiwk Sim pi Teacups with broken handles are useful tor poaching eggs. Butter the inside, break the egg into the cup, and stand the cup in the frying pan halffilled with water. It keeps the egg a good shape when poached, easy to slip onto toast, and is cleaner than poaching in 4 frying pan. A most excellent way to use ashes is to mix. them with about an equal quantity of small coal, and then well damp with soapy water —any suds you happen to have —the more soapy the better. A fire made up with two or three lumps of coal, well banked with this mixture, lasts a surprisingly long time. The scorch mark is one of the most difficult of all to deal with. Here is a good mixture tor removing it: Boil together two ounces of soda, two ounces of fullers* earth, half a pint of vinegar, and a finely-chopped onion for ten minutes. Strain the mixture, and when cold spread a little on the mark, and allow to dry. Then wash In the usual way. Gold and sliver lace and trimming soon get tarnished. Try cleaning this way: Take a stale loaf and rub the inside to make crumbs, and mix with a half-pound powdered blue. Lay this plentifully on the lace and rub gently until it becomes bright Then take a piece of clean flannel and dust the crumbs well off. Finally rub the lace gently with a piece of velvet and it will look as bright as when new. Most housewives boil the household’s supply of milk before use, and some burn it too. The latter annoyance will never occur if a little water, about an inch deep, is first rapidly boiled in the saucepan, arid the milk then added. Firm jellies are favorites that often fail to set to perfection. Stand the mold in a basin of water containing a good handful of salt and soda. A mild freezing mixture is the result, and even on the hottest day a firm, cool jelly will be the reward. Cold joints have a habit of appearing on the table very dry and hard, especially during warm weather. This will not happen If, after the joint has been first cut, it Is wrapped, when cold, in a moist serviette, and placed In a darkened meat safe with a dish cover over it.