Jasper County Democrat, Volume 10, Number 20, Rensselaer, Jasper County, 17 August 1907 — FOR THE HOUSEWIFE [ARTICLE+ILLUSTRATION]

FOR THE HOUSEWIFE

Pegging Out Clothes. Great care should be taken In pegging things on the line. The garments should be hung wrong side out, with the thickest parts uppermost and In their natural position. The hems of sheets and tablecloths should be doubled and folded well over the line and the peg placed about four inches inside or the corners of heavy things get damaged. In this way a kind of bag is fltrmed which the winds blow through. String small things, such as collars and cuffs, together. Handkerchiefs may be pegged one or two together. 4J— For Bread Scraps. If any white bread Is left over do not throw It away, but soak .in tepid water. Squeeze water thoroughly from bread and put In dish. Add sugar to taste, raisins, a little lemon Juice and rind and an egg or two. Stir until mixed. Take a bl& tablespoonful at a time and fry in plenty of hot fat until brown. Serve with stewed prunes. Very nice dessert. To Clean Sponges. Sponges will not bear boiling, and this fact has prejudiced many careful people against their use. They may be antiseptically clean by being placed in boiling water to which has been added a little strong ammonia. Cover the vessel and set aside for fifteen or twenty minutes. Squeeze the sponge vigorously and rinse in cold water. — Pineapple Pudding. Line bottom and sides of pudding dish with thin slices of sponge cake, place layer of pineapple strewn with sugar in bottom of dish, then cake, then pineapple, until dish Is full. Pour over one cup of water and cover with slices of sponge cake dipped in pineapple juice. Cover and bake slowly two hours. This can be eaten with or without a sauce. Improved Rolling Pin. The housewife and baker knows that It is practically impossible to prevent dough sticking to the rolling pin when preparing the mixture for baking. To prevent the dough sticking a little dry

flour Is sprinkled over the dough before applying the rolling pin. This le successful only for awhile. As the pan becomes warm, caused by friction, the more the dough is liable to stick. If the rolling pin can be kept cool the dough will not adhere. A Pennsylvanian has devised a scheme whereby the rolling pin can be kept cool and the dough thus prevented from sticking. He employs a hollow rolling pin, having an interior chamber for the reception of a cooling medium. At each end are detachable handles, providing an opening in the chamber for the introduction of the cooling medium, as shown in the Illustration. Tho cooling medium would preferably be ice water, which could be readily retained at a low temperature for a long time, .1 -I.'' 1

HOLLOW BOLLING PIN,