The Housekeeper.

Evening Post, Volume LXXVII, Issue 133, 12 June 1909, Page 11

The Housekeeper.

HOME HINTS. A Moth-proof Box. — Any housekeeper who wants a mothproof box in which to store the winter clothing, and cannot afford to buy a cedar chest, will find the following idea interesting: — A wooden box can be made, fou' feet long, two feet wide, and two feet deep, ha'\ ing a lid, hung by three pairs of hinges, which can be hookod down firmly v.hen closed. On the bottom, sides and inner side of the lid strips of tar-paper should bo carefully tacked. Over this put unbleached muslin, so thai no garment will come in contact with the tar-paper. Such a bo>: vill hold a great deal of winter clothing; but the housekeeper should remember that each article must be well brushed and aired before it is put away in the box. Soiled AVall-paper. — Wall-paper that has been soiled by a smoky fire or lamp may be cleaned by using a hard, dry, sponge; the slitter and harder the better. Rub the wall briskly with it. A Useful Cleanser. — Kerosene is a valuable aid in cleaning a house if used with discretion. A little put in a pail of water when cleaning windows or paint will not only remove the dirt easily, but will also leave the glass or wood shining. In tho cleaning of an enameled bathtub a little kerosene will give a satisfactory result without the exertion of hard rubbing. Many stains will yield to it, such as rust or fresh paint. _ A little in Starch will keep it from sticking. To Clean Rugs. — One way to clean ruga in the spring is 1o hang them on the clothes hue and wash them thoroughly with the garden hore. They should be dried flat on the grass, as they will pull out of shape if left on the line. If you object to washing them try brushing them with a whisk-broom dipped in gasoline, after they have been beaten. Be sure to do this outdoors. Storing Woollen Clothes.— When putting away woollen clothes it is a good plan to pin each suit or dress carefully m a. separato newspaper. If moths should get into tho closet or trunk where the clothes are put ay.ay the papers will protect the garments from being eaten. AMERICAN BREAKFAST DISHES. (From the Ladies' Home Journal.) Ham in a New Way. — One slice ham, one teaspoonful sugar, half cupful milk, and parsley or cress. Have the ham cut about half an 'inch thick, and loavc a .generous quantity of fat on it. Sprinkle it with sugar, rubbing half of tho spoonful on each side. Put the ham m a fryingpan and cook over a moderato heat for 20 minutes, turning often. Take up the ham and put it in a hot dish. Pour the milk into the hot pan and stir until it boils up ; thon pour it over the ham. Garnish with cre-ss or parsley, and serve at once. Indian Bannock. — Two and a half cupfuls boiling water, two-thirds cupful coarse maize meal, half teaspoonful salt, ono lablespoonful butter. Put on the boiliug water, add the salt and butter, and stir the meal in slowly. Continue the stirring and boiling until the mixture io smooth, thick, and stiff. Probably it will require about fifteen minutes. Have ready on the stove some buttered tin sheets, very hot. Take a spoonful of the batter at a. time and drop little rounds on tho tins. Let them cook on top of the stove for a few minutes; then bake in the oven for about a quarter of an hour. Croamed Fresh Beef. — One pound- beef, one tahlospoonful butter, one tablespoonful flour, ono small cupful cream, toast. Beef from the round is the kind to use. It should be chopped as if for a Hamburg steak. Put it in a very hot pan and turn it quickly with a fork until it is all seared. Add tho hutter, and as soon as it is melted stir it through the beof. Dredge the flour into tho pan, stir again until the flour is well browned. Finally add the cream (or rich milk), and boil for a minute or two. Season with salt and pepper, and serve on hot toast. Remember that the quick and thorough browning of the meat is an important step in preparing this dish. Bacon and Scrambled Rice. — Eight elices bacon, two cupfuls boiled rice, and three eggs. You must have the bacon fried carefully, so that it shall be crisp and attractive. Bo careful not to scorch it. Arrange the slices around the edge of a platter Leave half tho fat from J the bacon in the frying-pan and add two ! cupfuls of cold boiled rice (all the grains separate), into which three (or four) eggs have beon stirred. Stir the rice in the bacon-fat until it has become hot, then heap it in the centre of the platter, Delmonico Hush.— One pound Hamburg steak, two tablespoonfuls butter, eight or ten potatoes, one small onion, one small bunch parsley, one teaapoonful celery salt, half teaspoonful common salt, paprika for seasoning, half cupful hot watei. Even people who do not ordinarily like hash ought to be satisfied with this one, which is very good indeed. For those who do not know what Hamburg steaU is it may be told that it is chopped raw beef. The potatoes used should be of moderate size, and should be boiled some time before the hash is to be made. They are to be cut in small pieces. The parsley and onion must be cut fine. Having all these things ready, melt the butter in a frying-pan and toss the onion about the pan until it becomes coloured. Add the chopped beet and stir it until it has become nicely browned. Add the hot water, stirring thoroughly ; then add the potatoes, parsley, paprika, and salt. Stir about until well cooked. Turn out on a hot dish, garnished with parsley. !