OCR Text |
Show HUOUSEHOLD When storing parsley to keep it fresh, wash well and while, "dripping" "drip-ping" place in a jar. Cover and stce in, a cold place. . Since quilts are expected to last a long tirne, sometimes become heirlooms, and entail quite a bit of work for even the. simplest, use only new cloth and good, strong thread, Artificial fruit may be cleaned easily if dipped in and out of white soapsuds several times, then rinse in clear water to which a few drops of ammonia have been added. Salt should never be added to stews, soups and boiled meats until un-til after they are cooked. If put in at first it toughens the fiber of the meat and takes out the juices. . Geraniums should be kept in a very sunny window if you wish them to live through the winter. In buying iodine for the medicine medi-cine closet never buy any solution solu-tion stronger than 2 per cent. A 2 per cent solution is specified by the Red Cross First Aid Manuals as strong enough for those other than doctors to use. Some meat loaves call for bacon ba-con strips on the top. To prevent the bacon from becoming too brown before the loaf is done, arrange ar-range it during the last 20 minutes of baking. To broil steak, grease the rack of the broiler. Place the meat on rack close to the heat. Sear it quickly on one side, season with salt and pepper, turn and sear on other side. Lower the rack or the heat to allow steak to finish cooking. cook-ing. Season and add a piece of butter before serving. Rare steak is juicy and flavorful and is often preferred to well-done steak. Do not pierce center of steak when turning. Brown stains can be removed from the kitchen range with a cloth dipped in turpentine. A little lit-tle pressure will help here. i Don't forget that matching curtains cur-tains and slip covers will make a room sprightly in spite of its age. A teaspoon of celery salt added to cracker crumbs in which oysters oys-ters are rolled before, frying improves im-proves their flavor. . Whey will not form, if milk is warmed before adding eggs to it when making custards. |