Rensselaer Journal, Volume 11, Number 41, Rensselaer, Jasper County, 20 March 1902 — ALL OVER THE HOUSE. [ARTICLE]

ALL OVER THE HOUSE.

Some Seasonable Suggestions on the Making of Pickles. There are a few general rules to be observed in pickle making. If possible, never use brass, copper or tin utensils; the action of the acids on these medals often produces a poison. Inffrass or copper is used —and our grandmothers had nothing else—the most scrupulous cleanliness is necessary; they ought to be polished so one can see her face in them, says Good Housekeeping. If it is necessary to purchase a Vessel, choose porcelain or graniteware, which is easily cleaned and absolutely safe, unless the enamel wears off; then the iron is as dangerous as copper. Use the best cider or white wine vinegar. Never boil it more th*n five to seven minutes, or its strength will be reduced. Pack pickles away in glass or stone jars which are perfectly clean. See that pickles are always well covered with, vinegar. Watch their condition closely for a week or two, and if they show symptoms of not keeping pour away the liquor about them, then cover with fresh vinegar and spices. When ground spices are need, tie them in tiny muslin bags. Keep pickles sealed as tightly as fruit, and when a few have been used from a jar or can cover closely again. Put a bit of horseradish root into each jar. This will aid much in the keeping of pickles. The Home Laundry. Concerning the laundry work for shirts and skirts the advice given is: Shirts should be hung from each shoulder and from the sleeves, just above the cuffs, and not tumbled over the line. Skirts need to hang from the middle front by pins placed at the belt and the bottom. If colored, they should hang in the shade. Children’s frocks need to be hung, like skirts, from shoulders and sleeves. Always see that the collars and cuffs of shirts, etc., are pulled straight and smooth in drying, as that helps the ironing. Further, we are given the hint that should silk merely need sponging no iron should touch the surface. If rolled while damp on a broomstick, it will dry in a day or so. When there are grease spots, we are advised to try the time honored remedy, powered magnesia, to the wrong side under a cold pressure, then, after some hours, rub off, and if not wholly cleansed apply again. When Mending China. Here is a household secret which an old housekeeper told to a young one. Many people may know it, but if they do not it is worth noting. ‘Tor mending your broken china,” she said, “take the bit of white that remains in the eggshell after the egg has been used, mix it with a little flofir, enough to make a paste, and cement your china together with it. That will not cost you a cent, it will not waste an egg, and unless there is a big break it will be sufficient to do the repairing.” » The young housekeeper mended a hand painted pen tray which had been broken, much to her sorrow, and though it has been washed a number of times since the egg cement has held the broken pieces together as well as the older housekeeper said it would. Cleaning Common Laces. Make the suds as for fine laces and let the lace soak in this for ten hours or more; then rub gently between ■ the palms of the hands. Wash in a second suds in the same manner, then rinse until the water is clear. If the lace is to be tinted, do it now, then starch. Have a flannel tacked tightly on a board; spread the lace on this and pin to the flannel. Be sure that the lace is drawn out properly and that each point is fastened to the flannel with a pin, or the wet lace may be drawn out perfectly smooth, covered with a piece of cheesecloth and ironed with a moderately hot iron until quite dry. A Room For Pictures. The best background for pictures ; is plain terracotta or brown paper, i A woman who is the proud possessor of many old prints and engravings has them in her dining room. The walls are covered with wrapping paper, or something that looks very like it, and above is a frieze of orange distemper. The picture rails and woodwork are white. The hangings are of orange colored velveteen. All the furniture is ma- • hogany. The Way to Color Things to Eat. j A drop or two of cochineal may be added when you use rose flavor; a little grated yellow rind of orange will give the desired color for orange flavoring, and green is ob- i tained from pistachio. Bitter almond is always used with white, also vanilla. Th various colorings sold for icings are used in such small quantities that they are harmless.— Ladies’ Home Journal.