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Show [ AROUND InterllAROUND AROUNDto UND . . Items of Interest Interll I AR > i e to theHousewife ' . I Ithe the theHOUSE theEiOUS HOUSE EiOUS : , ; , ; , - _ _ . _ _ _ _ _ _ _ r rBrightening Piano Pianocolored Keys-DIs- Keys DIs KeysDIscolored - " - S Briffbteninff Brightening i3r1ghteflb keys can canbe be brIght- brIght brIghtened brightcued - colored piano cloth clothdampened clothdampened ened cued by rubbing rubbmg with a soft cloin cloindampened dampened with . * yohoL yohoLTmtmc alcohol . . . Milk-When Milk When - _ VTbefl small chIl- chIl chIldren children chil-dren chil dren - - Tmtmc Tmtmg Tuitmg dren refuse to drink their daIlyrnllk dailymilk daily dailymilk try tInting the themilk rnllk milk reqUIrements requ1remefltS , vegetable taMe colonng colormg coloring . , milk with veg * . . I Stoves-An Stoves An Stoves-A A - old oldshoe oldshoe oldshoe ! For Blacking fllacking shoe polish dauber is an excellent excellenttool excellenttool excellenttool tool for blacking lack'flg lackflg ' . * . stO\ stO stOes sto stores . * \ es . Cabbage Cooked with ihm ihmii l\1dk- l 1dk Milk- Milk l1dkTwo MilkTwo \ ' - _ -ii ii - _ < v / nr > c shredded shreddedcabbage shreddedcabbage < shrer shrerUCA Two cups mIlk , SIX cups mIlk or orcream orcream one-thIrd one thIrd cup - , cabbage UCA I-- I Icream - " - ' < - & - - - _ - melted meltedbutter meltedbutter cream , . two tablespoons tablespoonshutter butter . , two tablespoons tablespooflS flour flo flomilk . , half halfteaspoon halfteaspoon teaspoon salt . Heat mdk milk and cook cookcabbage cookcabbage cabbage m in .It It . two mInutes Add AddmIlk Addmilk milk or cream , , flour blended biem biembutter with withbutter withbutter butter and salt . . Cook for three orfour orfour or orfour four minutes , stirring constantly . . . . * Cooktoff Cooking Rhubarb-Rhubarb Rhubarb RhubarbRhUbarb Rhubarb - Rhubarb is isdIslIked isdisliked isdisliked dIslIked by some people because becauseof becauseof becauseof of its acidity . But this can beconsiderably be beconsIderably beconsiderably consIderably reduced it 1 if the fruit - i iIS is covered wIthcold with coldwater cold water waterbrought waterbrought waterbrought brought to the boil bOll and the then thenstrained thenstrained straIned before being stewed stewedIn inthe In Inthe inthe the ordinary way . This method methodis IS only recommended to anybody anybodywho anybodywho anybodywho who dislikes dlshkes ordinary stewed stew'ed ' rhubarb rhu rl-iu rl iu rhubarb rliubarb - barb , as the healthful salts arelost arelost are arelost lost when the fruit is cooked twice tW1ce . * . S * . . * Custard Sauce-One Sauce One Sauce - One and one- one onehalf onehalf one-half one half - half cups scalded milk , one Clghth eighth Clghthteaspoon eighthteaspoon eighthteaspoon teaspoon salt saIt , one-quarter one quarter - cup su- su sugar su- su sugar su sugar - - gar , one-half one half - - teaspoon vamlla Vanilla Vanillayolks vanillayolks , yolks of two eggs . . Beat eggs eggsslIghtly eggsslightly eggsslightly slIghtly , add sugar and salt ; stIr stIrconstantly stirconstantly stirconstantly constantly graduallythe while adding addmg gradually graduallythe graduallythe the hot milk . Cook in double boil bOIl- boiler bOIler boil- boil boiler - er till mixture mLxture thickens , chilland chill andflavor and andBoilin flavor . . * . * . * BOlhng Boiling Boilin ? Sirup-If Sirup If Sirup - - It the saucepan saucepanis IS well buttered around the top topSIrup topsirup topsirup SIrup that is being boiled bolIed in it WIllnot will vill willnot villnot not boil boll over the top of the pan . . . * . * S * . SKeeping Keeping Flowers Flowcrs Fresh FrcshAcou FreshAco Frcsh-A Frcsh A Fresh-A Fresh - A co copie cou couple . ple pIe tablespoons of sulfurous ( not notsulphurlc notsulphuric notsulphuric sulphurlc sulphuric ) acid added to each pintof pmt pint pmtof pintof of water encourages buds ofcut of cut cutflowers cutflowers cutflowers flowers to continue growing growmg and andleaves andleaves andleaves leaves and stems remain remam greener . WNU Service . |