Show v v aa v v WHEN hashing cold meat add a little chopped parsley it will improve both the taste and appearance before making tea the teapot should always be scalded tea should be measured carefully in the proportion of one level teaspoonful tor each cupful desired the boiling water should be poured over the tea and the tea al lowed to steep for three minutes or possibly five tea should never be allowed to boll as boiling extracts the tannic acid from the leaves in large quantities to clean paint and varnish brushes cover with vinegar and slowly bring to the boiling point let simmer 15 minutes hemore and wash out with hot soap suds and rinse well in hot water lamb fat makes excellent shorten ing for ginger snaps by the newspaper Newt paper |