Housekeeper.

Lake County Press, Issue 2391, 31 August 1911, Page 7

Housekeeper.

HOUSEHOLD HINTS, After washing tho coffee pot, set. on tho window-sill with the lid oil at let it air for a few hours. About once every week, or ovt every two weeks, put a toaspoonful baking soda in the colfoo-pot, fill with water, and lot it conic to a bo It can lie cleaned very easily if this ; done. if the chickens have a cold or cough, dip a quill in turpentine at mop their throats inside. You wi be surprised at the result. "Wlc-n washing chamois leather writ it out of soapy water without riusii and dry. Cleansed in this way it wi not be stiff. Way candles little used summer that the re apt to becoii dirty. Clean them by rubbing with flannel moistened with metbylatt spirit. M !mn boiling a pudding in a clot don’t forget to put a plate at the bo tom of tin' saucepan, to prevent tl bote in sticking to the pan. e hydrogen peroxide to wits at wounds. It is not poisonou , but it inflammable. It is excellent for drat ing the soreness out of wounds mac by cuts, t.mks, or canker. Apply tl liquid in r mM quantities until it cea es foaming. To Derive Leather: Shabby dar leather will look like new if rubbr over with either linseed oil or tho wel beaten white of an egg mixed with little until quite dry and glossy, ers until quite dry and glossy. A CHECK TO FALLING HAIR When hair falls to an unnatnr. ex lent, the cause niav he due to dchil tv and the want of n tonic, or varim • iher i eases, including the • xcessit accumulation of dandruff, vhich, allowed to remain, closes tire pores c the sr.ib) and prevents fiei perspir; tion. [f dandruff re at tire root < evil, clear it away by lire use < the brush, bv washing tire scalp, an hv finger friction. Sometimes it advisable to clean the scalp with soft, clean tooth-brush dipped in vim gar and water, rinsing off with wan water. finger Iriclion will do much ( stimulate the hair to a fresh growtl and. if lire hair ami scalp are of very dry nature, the treatment will b improved if the finger tips are anoin "d with olive oil, or some such nutr meat, hi fore frictioning. MAKING FLANNEL UNDERWEAT When making up flannel garment; it is a wise plan to wash the tlanm before cutting out the garment. Eve good qualities of flannel have an in pleasant, wav of shrinking, and it i very annoying to find that tho art irle made has become too tight or to short alter it inis boon washed two c three times. If not washed before In ing made up, flannel garments slum! be made fairly loose-litting to allow i possible shrinkage. BUILDING UP BEAUTY. Too many think that to secure good complexion all that, is neecssar is to rub mi some magical cream o lotion, and, presto! the skin will deal become soft and rosy and change ovei night into the semblance of a roseleaf But there is more to the acquiring < a good complexion than this. Tb inundation oi a good complexion i good health. Fresh air, exercise, pn per food, a daily bath, sufficient sice in well-\enlilated sleeping rooms, a these go to till' making of a good com pb xion, because they clear the syster < I impurities, build it up with the rigli elements, make the Mood red. and til eii'eiilation vigoroiis. FOOD AND HEALTH. A famous physician once dcelarci that "It matters little what food yoi eat, biif if matters much the way yoi eat it.” -by which be meant to ini'e that even a slice of bread-and-luitte can lie more harmful than a slice o pork, ii the on is swallowed nit bon proper mastication and the other eatei slow ly. it- is an old story now that new breai ami hot tea go very badly together and the victim to dyspepsia shouh never forget tin' fact and be chary a ail times of partaking of soft, nev bread or hot cakes. Thick slices o bread-and-biil ter are hard to digest even by healthy constitutions; tbit dices are very much more wholesome and should be lire rule on the everv-da' tea-table. r l be secret of food digesting properly iml easily is slow eating. It will do fai more good to eat little and well that much and badly. The habit, of "bolt mg” lood that the hurried person enl ! bates cannot be too strongly reprehended, and leads to nianv serious Ms. ( Ireese is bard to digest, and slioiib '<• earelully eaten small, thin piece; it a time; potatoes are frequent ■auso of dyspepsia, and roasted chest nits are guilty of the same fault when ■aten too heartily; while too mm-1 laid, in the shape of soup or tea, should he rigidly avoided hv (hose win could he free from the pains and dis■omforts of indigestion. RECIPES. Specially written for this column. RECIPES WITH ORANGES. Orange Biscuits: To make orange isciiits, take 4 eggs 2 Seville oranges, II). of flour, fib. of butter, ill). of iigar, and some candied orange peel, leaf, the butter tn a cream and stir 1 to it the sugar, previously rubbed n the rinds of tire oranges, then minded. Add tin. candied orange eel, cut into thin slices, then mix 1 (In' Hour and stir in gradually the oiks of tin l eggs, well-beaten. Whisk re whites stiff and mix them with tire iher ingredients, and finally pour the d.xl nre into small. well-buttered

moulds, sift sugar over tho to aud bake. tiie biscuits for about si., rou minutes. Orange Pudding: Grate tho rimi a Seville orange; add to it 0 ozs. oi Iresh butter, 6 or 8 ozs. of loaf sugar, pounded ; boat all in a mortar, and add 8 eggs, well beaten ; scrape a raw apple and mix it with tho other ingredients. Lino a pudding mould with good paste, put in tho orange mixture and over it cross-bars of paste. l>ako for half-an-hour. Orange Cream; This is a delicious sweet for supper parties. Squeeze and strain the i.uico from seven oranges and one lemon, put it into a saucepan with i oz. of isinglass and sufficient water to make it pints with the fruit juice included. Pub ] lb. of loaf sugar over • tho orange and lemon peel, add it to the other ingredients, and boil all together for ten or twelve minutes. Then strain tho mixture through a lino sieve ior piece of muslin, let it stand until cool and beat up with it t pint cl cream. Dip a mould in cold water, and when the water lias teen drained off from the inside of the mould, pour in the cream and set tho mould aside in a cold place until tho cream is set. | Orange Pool: Mix together the juice of three Seville oranges, three eggs, well beaten, aud a pint of cream (or failing that new milk) ; flavour with j cinnamon and nutmeg, and sweeten to | taste. Set tho whole over a slow lire and stir tho mixture till it becomes a thick as good melted butter; but do nob let it boil. Then pour it into tho glass dish in which it will bo served I cold. Toast with Dressed Eggs: Toast as many slices of bread as there are | people to be served. Dip each slice in I hot. salted water and place on a deep j large dish. Fry an egg soft for each piece of toast and place on it. Have ! ready a pint of ripe tomatoes, chopped hue and cooked. Season with salt and pepper and pour over the -eggs and j toast. Serve at once. Mustard may j be added or chopped mushrooms. ('routes d'Orange : Make some Gono- | esc pastry, cut it in rounds the size of :r wine-glass top, put some orange j curd between two rounds and coat tho | top round with icing. Treat other j dual rounds of pastry in tho same way.