The Housekeeper,

Evening Post, Volume LXXVII, Issue 108, 8 May 1909, Page 11

The Housekeeper,

HOME HINTS. Lamp Chimneys. — To clean lamp chimneys, fasten to one end of a stick a sponge just large enough, when wet, to fill the chimney; dip the sponge into warm water and push it around inside the chimney ; then romo\ c it, and rinse the glass in clean, warm wnter; polish with tissuepaper or a cloth free of lint. A Present for an Invalid. — A bag for an invalid will give her much pleasure, besides being of great service. Make it of pretty material, with long drawstrings, so that it may hang on the bedpost yet be readily drawn into the bed without the patient's raising herself. In the bag/may be kept her handkerchief, a pencil, pad of paper, and anything she may need but may not like to call in somebody to get for hey. Sometimes a little surprise may bo slipped into the bag, and the happiness such a gift will bring may make many -hours pass pleasantly. Cut-out Pictures — Cut-out pictures in leisure moments is oro woman's method of giving pleasure to many children. I'apers, magazines, catalogues, etc., containing pretty pictures are laid aside 'n a convenient place until she has time to attend to them. When a friend comes whom she knows well she, takes a pair of scissors and cuts out pictures while she is chatting ; or, she will cut them in the evening while some member of the family reads aloud. The cut pictures are put in a box and later are made up in packages. A blank-book, a tube of paste, and a package of pictures have found their way to many children in hospitals, and the pleasure given is very great in proportion to the rime or expense involved. Unbleached Aprons. — Aprons of unbleached cotton are both pretty and serviceable. They are useful when one has the care of a baby, or tboy make good kitchen aprons. They may be made of one forty-inch breadth of tho cloth, should have a two-inch hem, be gathered into a belt with strings, and have pockets. Picture Portfolios. — Pasteboard portfolios for pictures from magazines and other sources will keep them in good condition and take up bur little room. Two pieces of pasteboard fourteen inches by eleven, tied together with twine, or a single piece, bent in the middle, will do. Passepartout binding *\ill give the cardboard a neat finish. Keep different subjects in separate portfolios; one for American art, another for Engli&h, another for Italian, etc. ; or, one portfolio for cathedrals, one for cities, one for handicraft, stenciling, etc. There is ik. limit to their uses, and if properly marked and filed away they will keep your "hobbies" where they can easily be got al. AMERICAN RECIPES. (Ladies' Home Journal.) Broiled Chicken. — Some time, when you wish to have broiled chicken, but find that your chicken is really not lender enough to be cookod in that way, try this method : Have it prepared just as if for broiling, seasoning it with salt, and pepper, too, if you like. Place it in a pan, split side down ; mix half a cupful of hot water and a tablespoonful of butter — your measurements of butter must be generous — and pour the liquid over the chicken. Cover the pan, not too tightly, and place on a part of the range where the cooking will go on slowly until the chicken has become tender. Basto frequently with a little hot water and butter. You will probably need about halt a cupful of water and a largo tablei»poonful of butter for fhis. When you are_ through and the chicken is lender broil it over hot coals until brown. Let the gravy in tl.o pan boi/ up and pcur it over tho chicken. Broiled Ham (Georgia style). — Two slices ham, two quarts hot water, two tablespuonfuls molasses butter, pepper, and parsley. — Throe hours before you wish to -serve the ham lay it ih a liquid composed of the water nnd molasses, letting it remain there until tho time comes lo cook it. When it, is wanted wipe it dry and broil it until it has become a delicate brown. Sprinkle with pepper, dot with little bits ot butter and add a garnish of parsley. This is a particularly good method for cooking the ham when it is very salt and hard, as the soaking freshens and softens it. Oysters on Toast. — Ono pint oysters, one tablespoonful batter, two tablespoonfuls cream, seasoning, toast. You need to have the fryingpan smoking hot before you begin cooking- After draining the oysters throw them into the pan and shake quickly. Now put in the butler, the cream, and seasoning — say a little salt and a dash of cayenne pepper. When the oysters aro boiling hot, serve on squares of toast. "Boneless Birds."— Veal cutlet, a strip or bacon, butter and drippings, cream and milk, parsley, salt and pepper. Cut up- the veal cutlet in pieces about two inches square and pound each piece until it is quito flat and twice as large as when you began. Dust all this with salt and pepper, and lay upon it a leaf of parsley and a strip of bacon about the size ot a pencil. Roll it up, and either tie it with string or skewer with wooden toothpicks. 1101 lin flour and brown in a mixture of butter and dripEings. When (ho "birds'" have become rown pour into a, saucepan enough water to cover them and simmei gently until tender. It will tako abouc two hours. Take out the "birds," remove the skewers or strings and arrange nicely on a platter. Add a little cream to the gravy loft in the pan and thicken with a little flour made smooth with a little milk, i'lnally, pour this sauco over the "birds." Stew of Hearts.— Three lambs' hearts, one bay leaf, quarter lemon, one cupful hot water, ono tablespoonful butter, half teaspoonful salt, flour, pepper. Begin by cutting the washed hearts into slices crosswise. After that dry them slightly and dust thickly with flour. Set on the stovo a small stewing-pan or saucepan containing tho butter, and when it has become hot put in the meat. Stir for ten minutes, browning the meat nicely, then add hot water enough to cover the meat. Add also tho bay leaf, enough salt and pepper for the proper reasoning, and the lemon, peeled and sliced. Cover tne pan and cook gently for an hour or more, stirring often. At the end of chat time, remove the lemon and bay leaf and serve the dish.