Housekeeper.

Lake County Press, Issue 2390, 24 August 1911, Page 7

Housekeeper.

HOUSEHOLD HINTS. To prevent cooking odours fill a tin ['iin with vinegar and place it on the back of the stove. This will prevent the spread of cooking' odours throughout the house. A simple and excellent way to remove dirty marks from a macintosh is to cut .1 raw potato in slices and in!) it well on the marks. It will also remove mudstains from dress skirts children's coats, and Kent's trousers. To clean carpets with bran, moisten i'he bran just enough to make the particles lioid together without being too wet. Sprinkle it over the carpet and hen sweep it up. The moistened bran collects the dust and improves the apicarance of the carpet. for those who have to do much household work, this hint will be useiul. Before putting the hands into soda wau-r rub the finger tips round the nails with vaseline. The water will not then loin hj them make them ■rack. Avoid filling kettles in the morning with the first water that comes from the tan, for it has been in lead or iron pines all night, and is, therefore, unwholesome. Tins caution is to be remembered whether the water is to be boiled or not. Keep a damp cupboard or room dry bv the simple plan of placing in it a jar ol quicklime, which must be renewed at intervals, as it absorbs the damp very quickly. Skimmed milk and water, with a bit ol glue in it, made scalding hot, • ■• excellent to restore old. rusty black rape: if well squeezed and nulled i \ , like muslin, it will look as well as new. Before using plates, piedishes, etc., for cooking puiposes, it is a very wise plan to put them in a pan of cold water. Place over the fire and let the water come to the boil. Bv so doing 'U will find the heat of the oven will not crack the dishes so easily. TAKE CARE OF THE EYES. l'lie greatest possible < are should '.' taken to preserve the eyesight, -.pecial precautions being adopted lien the eves are weak to shield them from the glare of the artificial light. It u very much better for the eves if a e recti shade, rather than a white one, be used on the reading lamp ; and it the eves are inclined to smart, and pain from the effort of leading or writing, ease them bv wearing eyeglasIcs or a pair of spectacles with blue, Many a headache is caused bv overstraining the eves. Temporary relief may be given bv moving the eyes from whatever work thev mav be engaged r,n at the moment, and closing them for a low minutes; also by bathing them in lukewarm water. TO AVERT WRINKLES. Crowslcct, or wrinkles, are the dread of the woman who aims at keeping > a youthful appearance, and she mid bear in mind, therefore, that in di \ itiK the i.nf at the daily ablu- j lions, iliu face should be rubbed upward- and ciicular movements used. This sv.-tem exercise s the skin as well a - dries and (hecks the formation of wrinkles. Lines across the forehead should be rubbed with skin-food (crossways or in circles), linger massage coupled .\ ith the use of a good toilet cream being the best treatment for lines in li.' bice. BRIDAL SUPERSTITIONS. Many and curious are .the customs regarding brides. In Switzerland the bride on her wedding day will permit no one, not even in r parents, to kiss her upon the lips. "lis the lips of .: bride on her wedding day That belong to het husband, for better or nay : But il bad lu< k have it, she's given a kiss, The devil ma\ change her from Airs. to Miss. lii parts of rural Kngland the cook pouts hot water over the threshold after the biidal couple have gone, in order to keep ii warm lor another bride. The pretty custom ol throwing the slipper originated in frame. >n old woman seeing the carriage of in i young king, Louis XIII., passing on the way from church, where he had iu a been marrii d. took" off her shoe, and. Hinging it at t he coach, ere. d out. •""i'is all I have, your Majesty, but mav the blessing of < !od go with ii." There is an old superstition in (tennans against marriages in Mav. A favourite wedding day in Scotland is December ;i, so thai the young i ouple c an leave their old life with the old vear, and begin then married life with the new one. The Italians permit no wedding gifts thai are sharp or pointed ; connected \\ ith which prai -- lice is our superstition that the gift u a knife severs friendship. One beautiful marriage custom is that ol the bride, immediately alter the ■ceremony Hinging her bouquet among her maiden friends. She who catch's it is destined to be the next bi ide. RECIPES. Spec ially written for this column. i Home-made pickles are always delicious, when properly prepared, and ■with verv little trouble the housewife ; in lill her store c upboard with sulii- ( ii ni to last her for a couple of years. Use the verv best vinegar always and conk in tin cnamelh d pan, using an enamel or wooden spoon. Pickled Red Cabbage: Choose a sound-hearted red cabbage. Slice it finely, and between each layer scalier some ♦nli. Leave il for two days and then drain. Place it in a iai vol, slices of beetroot. Pour over sttflii lent boiled vinegar to cover, and

to each jar allow a teaspoonful of pep- | percorns. Tie over with bladder, j fhis pickle does not keep very well, but if. when preparing the vinegar, a j a.re ol washing soda, the size of a j on be added to each gallon of vine- j gar before boiling the spice, it will ' ep the cabbage crisp for a year or : more. o .„ ' n Cauliflower Pickle: Choose firm j md full-sized cauliflowers for pickling. | '."move all the leaves and bare the - stalk. Take the: (lowers off inj a Lunches, and after being steeped for < .wo days in brine, drain, then wipe | hem dry and put them in hot pickle. Chu ney: Two pounds of apples (_ (pealed, and cored), -lb. of tomatoes, I ; , lib raisins (stoned), 140/. Demerara mi- l rar, 202 of garlic (skinned), 20Z on- |- ions, mz of mustard (washed in j .inegar and dried), Joz of dried chj il- j lies, ;oz sail, i\ pints vinegar. Boil ', the apples and tomatoes in a pint of ; 1 .'inegar, and chop all the other in- | gr. die nts very fine. When the ap- ! 1 ies and tomatoes arc boiled, pass ! t hem through a colander to remove j he skins, add other ingredients and | remainder of the vinegar, stirring well \\ together. Bottle and keep airtight. | ( Pickled Onions: To each quart of j miens allow an ounce of whole; pep- ji 1". a teaspoonful of-mustard seed, a ji ::.er of a teaspoonful of coriander ; 1 ■eeds, and sufficient vinegar. Peel i; .: onions until they look clear, tak- { 1 >g care not to cut the bulb ; put them ' s thev are done into wide-mouthed bottles: place layers of spice among them in the above: proportions, cover < with cold vinegar and cork tightly, j As the onions absorb the vinegar 1 more should be added to keep them ivclJ covered. j - I Baked Apples: 13, iked apples may be v.-.ned in several delicious ways. '1 •\ little honey and butter can be buried in the hollows after removing the cores. Chopped nutmcats, mixed '« iviih thin strips of lemon and orange rind, may take the place of the honey. The tops should be sprinkled with suivar and nutmeg or cinnamon. •Ac meringues are merely glorified baked apples. Fill the hollows with I .jiiinee jelly, cover with fluffy mcr | ingues, and brown slightly in the ov- c en. 1 i