| Show EN G a OSEPH JEFFERSON bald said I 1 tl at everyone should cultivate a new hobby once in three years and that the way to retain 0 e s youth was to have some fling tl lag to anticipate to look forward to for this reason he ie advised every one in IA middle life to take up gardening laundry stains the ordinary washing of clothing Is sufficient to get rid of most of the soil in clothing but certain stains require special treatment to insure their complete removal some stains are insoluble in soap and water or are made so by the ac tion of heat and so become set dur ing a washing for paint and varnish stains wet the spot with turpentine benzine or al cohol and let it stand a few minutes wet again and sponge with a clean cloth continue until the stain digap pears for delicate colors use chloroform if the paint stain Is old use equal parts of ammonia and turpentine tc soften A vasel vaseline lne stain Is set by boll boil ing wash first in turpentine for machine oil wash with soap and cold water if this does not work use tur I 1 entine as for paint stains ordinary grease stains may be removed with naptha soap and water turpentine oil or lard are often used to soften old grease spots before ft ashing batove polish it if washed quite freh la Is easy to ren ove if t tt tl e stain Is old treat with kerosene tar and lampblack are removed with ith kerosene then wash in naptha soap and water fancy fritters fritter put half a pint of milk into a dou ble boiler mix two tablespoonfuls of cornstarch with one half cupful of sugar add to the milk and cook for six kainu as or until the raw starch taste Is removed then add one table spoonful of butter the yolks of tour four eggs remove from the fire turn into a large flat pan and when cold cut in fancy shapes dip in egg and crumbs and fry oxtail stew cook two oxtails with two onions in a little tat fat until well browned cov er with boiling water simmer slowly for two hours the last half hour add a pint of finely sliced carrots thicken the gravy with two tablespoonfuls of browned owned flour E willingly have others perfect and yet we amend not our own faults and th s it appear eth how eel sel dom we weigh our neighbor in the same balance with ourselves some ways of using cheap cuts of meat A pot roast may be a thick c compact piece cut from the chuck the secret of cooking the tougher cheaper cuts of meat making thin th in palatable and tender is long slow cooking place a thick piece of meat weighing sever al pounds in a hot trying frying pan or ket tie turn it until it Is well seared over add a pint of boiling water i and rid a shredded onion after cooking al lowing 15 minutes to the pound set in the oven to brown again and pre paie the gravy adding a dash of cat sup pour over the meat in the dish and serve another way to serve a pot roast Is to add minced vegetables such as car rot potato onion with salt and pep per when the meat Is half cooked mush and cheese stir into I 1 lolling oiling wafer enough corn meal to make a dishful of cold mush add a pinch of salt and let simmer un til done th that t Is tor for 15 or 20 minutes pour the m ish into a dish to cool then cut in slices butter a pie pan dan or baking dish put in the slices of cold mush sprinkle with salt and pepper and grated cheese add an other layer and so on until the dish Is filled sprinkle a liberal amount of cheese over the top and bake in the oven until brown shadow potatoes ah a h and lare are potatoes slice thin using vegetable into a bowl of cold water I 1 el et stand two hours changing water twice trice drain plunge in a kettle of boiling water ater and boll boil one minute lahe ae aiom water and dry be between teen t ary in deep fat until broan brown vf kei k ei el ng in motion with a skin irta 1 ain aln on brown broin pa per and I 1 iab t I 1 t cake fritters cut small stile sponge cakes in halles i ith jam or preserves and lie ices ariu together dip each ca e ln in a fritter batter and brown in hot deep fat dust with ith sugar and serve with a vanilla syrup 1 7 |
