Show bt JIJ me J ar 1 J vI r y Never try any brass or silver polish on lacquered ware It will mean re lacquering If you do When cooking dried peaches rub or cut off the skin They will have when cooked a totally different and 1 more delicate flavor I If the flavor of onions Is unpleasant afterward they are not digestible with every oneuse soda mint or a pinch of salt on tongue The secret of keeping chamois skin soft and supple Is to hang It up to dry while still soapy Remember this when washing chamois gloves If there Is no regular day for silver cleaning the hostess will frequently bo mortified by that sign of bad housekeeping house-keeping dingy table silver The cook who knows how to make good soup clears It with the white of in egg It gathers together all small solids as It docs when dropped Into coffee thus making It clear Do not use either broad or cracker crumbs without seasoning No amount of seasoning In the interior of a croquette cro-quette or other made dish will makeup make-up for this omission Try putting horseradish through a meat chopper Instead of grating it Its It-s much less trying to prepare Breadcrumbs Bread-crumbs are also more easily prepared If run through the finest cogs of the meat chopper Knives that are used In peeling or cutting an onion should be Immediate ly plunged Into boiling water then rubbed with sand soap and well rinsed or they may flavor the next thing that Is cut with them |