Show THINGS KNOWING ill biati ff way bo be scaled much e galor by dipping lotfe t L 1 1 10 9 water r ft about ul a salt fish fiah are r 4 annl d best beet freshened by asking in bout boar milk allick which Is ia turned or changed may be b e c t e n a d mid x d r rendered e 6 fit t for u UM so twain again by st vir ami r i n g i in n i U 1 e oda fiill will curdle now milk bodeo in pro pr paring m ite pavica crevice oto ate ot o the salt should not bo added butil the dish diab I 1 ial prepared fresh moat meet after beginning to sell bour r n ill sweeten if placed out nit of doon doom to la it tho b a co cool I 1 over slight night ing will tea ate a nod many fruit stains roar pour the water through tho the wt triin lint mid and thus thiu Pre prevent ireat it 11 front from spread tho the fabelo cabria ipa tomatoes wui rumors ink lind ad other stains from whito white cloth alme from the th hands handa 0 A tonuca of turpentine colled with while clothes ill aid tho the jhb baing fao cata far f arx at K 1 I iloilo m starch to ii lucli by the addition of ora a little sperm or orn a little aall all c or r bobb botar ii riuo I 1 dw D w clean and irwood si VW g hnatio 1 i burp a wat at in A rug rag and keep tt it for or that purpose when tho the frong are hot rub them fint with tho the wait rae far then scour with a paper or rc rag sprinkled prin kled with salt llao line ointment and kerosene mixed to equal proportions imd and applied to bedsteads is an un fathing bedling bed bcd ling remedy and that hat a 0 mat coat of white uh lj is ditto for the nalla oils of a do lopatt chofen aw w ul ill gotten boots or she es which havo have been hardened by water ind and render rendel them its as pliable as new it will make tin tia as bright as now saturate a woolen rag still rub sith ith it ic it I 1 ill all also alo remove stains from clean farni tare cronin imd and places of bread should be kept kepi in an afta earthen caribou jar closely covered in ID a air dry Y cool place lord for should bo be used an hard bard as fi it id can be out cut with is knife it should be cut through tho the aloir not rubbed la in boiling meat for soup use uno cold ia wt water to extract the if tho the meat 11 wanted fot for itself alone plunge it into boiling water sit at once to prevent went from it am scorching during roasting place a height of Is ater atar in tile the 0 oven r e r tho the steam taani proven tg sc g C and u d makes the tb meat cook better elrod broil bleak without malting salt dalvis the juices IQ in cooking it is i desirable to keep these in if coo ic over abot fire turn frequently scaring on both mid ride place on 01 tt a platter salt and pepper to basta tasta door beef that ban a tendency to bo be tough com bo be mado made very palatable by stow luff gently for two hours with pepper and salt alt taking out about a pint of the liquid when halt done and letting tho the rent boll into tho the moat meat brown tho the meat in tho the pot after taking it up op mako make A gravy of tile abo plat pint of ti it quor eased |