Rensselaer Republican, Volume 22, Number 45, Rensselaer, Jasper County, 10 July 1890 — KITCHEN HINTS. [ARTICLE]

KITCHEN HINTS.

If you will put a tin of water in the oven, your cake or meat will not burn. If you will heat your knife, you ean cut hot bread or cake as smoothly as cold. When cooking onions set a tin of vinegar on the Btove, let. it boil, and you will have no disagreeable smell. To afoid the odor that arises when boiling green vegetable*, boil them about five minutes, then cjrain off the *. \

* --- v ~-> —-- - . , * water and fill up the pot with fresh boiling water. A perceptible difference in the air of the kitchen will be the result. Be sure to keep your dish cloth clean, as some physicians claim diphtheria starts from using greasy dishcloths. To take the * -fishy” smell from your skillet after frying fish, put soap and water in the skillet and let boil for ten minutes. Take two large spools, drive large nails through them in the wall, about two inches apart, and hang your broom up, brush end up. When your old oil-cloth is dull and beginning to wear out, give « one or two coats of varnish. It will be pretty again, and wear much longer. Never put milk or butter in the cupboard where cooked cabbage, turnips or onions are. as the smell from them will taint butter or milk in a short time.

To keeps your hands from ehapping, get equal parts of benzine and glycerine, shake well, and rub a few drops on the hands after washing them. It will keep them soft and white. To cook fisli Th its own juice, after cleaning place in a jar with a few cloves and sprigs of parsley, cover it close and set it in a saucepan of boiling water. Keep it boiling for half an hour. TServe’with sauce. - -T ; S

To preserve rhubarb for winter use, wash the stalks and add one pound of sugar to each pound *of rhubarb, after cutting the stalks into pieces about an inch long. To every six pounds of sugar use one-fourth pound of whole ginger. Cover the rhubarb with sugar and ginger and let it stand in a deep dish for forty-eight hours before cooking. Boil the syrup thus formed half an hour, then add the rhubarb, stir it as little as possible to avoid breaking it. When it looks clear, remove the fire and put in jars fpr winter use.