The Housekeeper.

Evening Post, Volume LXXIX, Issue 77, 2 April 1910, Page 11

The Housekeeper.

A Precaution AgainEt Fire. — A eimplo precaution againet fire that should be Ipken when washing children's clothes is lo use alum in tho kit ringing water. Ono or two ounces of alum dissolved in the water in which flannelette nightgown:, pinafores, etc, aro rineeti, will aot ju & protection to tho littlo wearers of the garments from firo risks by rendering the stuff non-inflam-mablo. A Rug Hint. — Rugs havo a tiresome way of curling up at tho corner:, which spoils their appearance, and in tho end tho cornera get lorn away. To provide against lhio, directly n rug i» bought bind it on tho under odge with stout holland or furnituro wobbing. For Getting Rid of Damp. — Scatter unslaked lime round tho corners of tho cellar. ThU will absorb any damp and dispel in■ectß. To' Ease Out a Glass Stopper — To provent a stoppc* from becoming fixed in n gloss bottle, wipe over ground part of glass with a littlo salad oil. To remove a lixed stopper from a bottle or decanter wring a cloth from very hot water, and wrap round nock of bottle. Thin causes glaer, neck to expand, and the stopper can easily bo ronioved. To Give Gralcs a Good Polish. — Instead of mixing water with your black load add a littlo turpentine and you will find that it not only removes grease from the gratu or store, but gives a brilliant polish with far lest labour. To Keop Cut Flowers. — To~ keep roses and other flower* from opening any farther wlii'n cut, put a littlo salt in tho waterTo Clean Whito Cloth. — Many frock* and coats aro trimmed with white cloth, and aro so much braided that it is impossible to uso pipeclay betwoen. Uub tho whito cloth with table salt and bread, and you will find every scrap of dust and any fitairm aro removed. If possible get some one to hold tho cloth tightly whilo you rub it. How to Choose Tinned Meal.— ln choosing tinned moat or fruit always select tho tins whoso ends aro slightly benfc inwards. This indioates that no air was lot in when tho tins were scalnd. and hence the contents will bo wholesome. Tins with bulging ends must always be avoided. A Good Hint for Darning. — Always first shrink tho wool to bo u«od for all darning purposes by holding the skein in the sionm from a boiling kettle. Otherwise the wool would shrink and make s holo lnrjcr than the original one. . RECIPES. Quinco Jolly. — Cut up ten pounds of quinces, with tho pool and cores. They must bo carefully wiped beforehand. Put them into a jar with a quart of water; cover tho jar, and stand in a boilor of wator. Lot it cook for hours, ronowing tho wator in the boilor from timo to time. Then strain through cheesecloth. Moasuro it, and allow ono pound of sugar to one pint o* juico. Put tho juice on tho firo to boil, and at the same tim» put the surar in tho ovon in flat tin dishes (moat leaking pane or jam-roll tins art? bost). Sti** tho svga" freanonfly, and soo that it does not burn* _ When tho juico has boiled for twenty minutes, add 1 the sugar, whiob should be very hot. Lot it boil, when it should jelly; but somctimos it will 'oquiro boiling for a few minutes. Tho quinces should not bo over-ripo. To Cloan tho lnsido of Kettles. — Even when a marble or some more expensive patent contrivanco is kept in kettles, fur wil l ofton form on tho inside. This may bo periodically romoved by filling tho kettle with cold water in which a largo lump of borax has bocn placed and letting the wator boil. Tho water must then bo poured away, and tho kettle will bo quite clean. Devilled Salmon. — Turn out tho contents of a tin of salmon, pick off any bono or skin, and flako tho finn finely Mix with it two well-beaten eggs, a gill of croarn, a toaspoonful of chopped parsIcy, and cayenno to season. Put the mixture in a buttered baking-dish, cover with breadcrumbs, and placo bits of butter all over tho top. Bako for twenty minutes in a moderate oven. This may bo served with hot baked or mashed potatoes, and is a very tasty dish. Color? Soup.-~Threo pints of second •"took, three heads of celery, three ounce-, flour, half a pint of water. Wash the oolory and out it in pieces; sinimor in tho stock for about tin hour. Mako a thickoning with the flour; pour it in tho soup, boil all together for fivo minutes. Rub through a siovo. Return tho soup to tho saucepan; add tho milk, stir, and boil up again. Servo with fried crout. ons. Voal RiSEoles. — Chop four ounces of cold roast voal with two ounces of hnm ; season with peppor, salt, mixed parsley, and powdered rnaco, add a littlo thick sauco and tho yolks of two oggs. Stir all over tho firo until quite hot. Divido tho mixturo into small portions; form thoso into balls, anJ wrap very thinly out slices of fat bacon round each ball. Bako in a moderate ovon. Winter Salad. — Potatoes aro tho foundation of innumerable winter salads, and are excellent either by themselves or with other vegetables, or with moat or fish. Hero ia a nice salad for supper : •Cut somo cold boiled potatoes into dice. Mix four tablespoonfuls of naiad oil with two of vinegar; add a pinch of salt, cayenne, and dry mustard, and half a toaspoonful of anchovy snucc. Put thoso in a salad bowl with ". teaspoonful of very finely choppod onion, add tho potatoes, and toss nil well together. Chocolato Tart. — This m not a difficult rocipc, but, of course, requires some caro. Well beat tho yolks of six .Cffgs. add fo thorn two dessertspoonfuls oi flour, half a pint of new milk, two ounces of sugai, th.- fresh grated rind of a lomon, a teaspoonful of powdoird cin> namon, nnd a quarter of a pound ol tho best chocolate, scraped smooth. Pui all this into a saucepan, stir it over the fire until it gets pretty thick, then lei it stand until cold. Lino a tart moulc with thin puff paste, lay in the pud ding, boat up tho whites of tho egg! to a very high froth, put them on tlu top, and bako for twenty minutes. Wlicr done, sift sugar ovor it, and glaze it uitl a salamander.