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Show Infill lufoi-matl'.n. '. I o;.i c f but'er, s .le.l, weighs :ia;i a (joi.iid. That two cups of granulatid su-;'r or twM and a half enps if poworred su-ar v.eib a pound. That three cup.- uf corn meal weigh a pound. That four cups of rbuir weih a pound. That one rounded tublcfpoonful of flnur weighs half aituunce. j ; That one tablespoon ful of butter' weighs one ounce. j That salt fish are quickest and best freshened by soaking in sour milk. j That Csh can be scaled much easier by dipping into boiling water ; about a minute. That a teaspoonful of turpentine j boiled with pure while clothes will aid the whitening process. That milk which is turned or changed may be sweetened and made fit for use by stirring in a little soda. That a bit of charcoal put in the j saucepan with your cabbage de-. stroys much of the disagreeable-odor. disagreeable-odor. That salt curdles milk; hence, in j preparing milk porridge.' gravies, etc., the salt should not be added j until the dish is almost finished; That egg shells arc nice to clean ! bottles or cruets, also little bits of raw potato and soapsuds! Shake1 well, then rinse .several times. That boiled starch is much improved im-proved by the addition of a little sperm or a. little gumarabic dissolved; dis-solved; some like a few drops of kerosene. |