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Show HOUSEHOLD HINTS. Mushroom Catsup. Put large fresh mushrooms into a jar, mash well, and sprinkle freely with salt. Let stand two days, then strain, boil and skim. ; Add to each quart of liquid a half-pint of older vinegar, with white pepper and spices to your taste. Cucumber Catsup. Grate a dozen yellow cucumbers and three small onions, on-ions, add salt, let stand half an hour, then drain off the water and season well with pepper and spices. Put into jars and cover with cold vinegar. It is good, but will not keep beyond a week. r Raw Tomato Catsup. Peel and grate coarsely a peck of ripe tomatoes; drain the pulp in a wire sieve? then thin it with cold cider vinegar to the consistency consist-ency of thick cream; add a chopped white onion, a tablespoonful of chopped celery, two tablespoonfuls of salt, a tablespconfui of mustard seed, and a teaspoonful each of mace, cloves, allspice all-spice and bruised ginger. Mix well, bottle and 6eal. and be sure to keep in the dark until used. , j Home-made Worcestershire Sauce. One quart of vinegar; put into it three-fourths three-fourths of an ounce of cayenne pepper, three heads of garlic chopped fine, six peppercorns, six whole cloves, a little allspice and a blade of mace. Let it stand thirty-six hpurs, closely covered. Strain and add a pint of good wine; then put into a jug and let it stand two weeks. Bottle and seal. . vv :$ Red Pepper Catsup. One quart of good vinegar, one-half pint of water; I cook in this two good-sized onions chopped fine; when the onions are soft J add the vinegar, also a quarter of a cup , of grated horseradish, a tablespoonful of salt, an even teaspoonful each of cassia, mace and ginger and two even teaspoonfuls each of celery and sugar. Boil ten. minutes; bottle and seal. I vJJ ... . Spiced Vinegar. Slice two onions into two even teaspoonfuls each of celery- seed, same of salt, half as much cayenne cay-enne pepper and ginger, two tab espoon-fuls espoon-fuls of coriander seed, grated rind of one lemon. Pound all well together, pour over a quart of boiling vinegar. j When cold strain and bottle. s f Mint Sauce. Pick fresh .nint; if not free from grit or dust, wash and drain it dry. Chop fine, and to every three heaped tablespoonfuls of mint add two rounded tablespoonfuls of white sugar; mix well together and add six tablespoonfuls table-spoonfuls of good vinegar. Let stand oyer night, press through a cloth strainer, strain-er, put in a bottle, cork tight and keep . in a coo! place. The sauce may also be used fresh with the mint in it. y Rather thick slices of Boston brown bread toasted on both sides and with a poached egg slipped upon each slice, I make an appetizing luncheon or breakfast break-fast dish. : t ? f j Boiling water made strong with am-' am-' rnonia and applied with a whisk broom cleans willow chairs admirably. Soap should nv ver be used, as it turns them yellow. ? Aperient medicines are best taken fasting. In administering a saline draught, bring the two parts ready dissolved dis-solved in two glasses. When the large j glass is in the patient's hands pour in I the contents of the smaller. I I Furs- stored in dry or cold rooms re-: re-: tain their natural colors, and both ; leather and fur hold their natural faces, j Dyed furs 6tored in dry or ice storage j room' "die." Their pelt assumes "a : papery" look and touch, and the fur turns "felry" ? S $. To stop a bleeding nose, keep the patient's pa-tient's head thrown back and his arms raised. Hold a cloth or sponge to re-i re-i ceive the blood. Press the fingers firm-i firm-i ly on each side of the nose where it j join the upper lip. A piece of ice or a ) cloth wrung out of ice water may be placed at the back of the head. $ A fine silver polish is made of two-thirds two-thirds of a pint of alcohol and one-' one-' third of a pint of ammonia and a table-I table-I spoon of whitening, shaken thoroughly, j Wet a small sponge in the mixture and I rub the silver or brass quickly and rub : off with a dry. soft flannel before it has ! a chance to dry on the metal, j S $ . The best way to clean marble is to mix two parts of powdered blueing and ; half a pint of soapsuds, and heat it to j the boiling; while still hot, apply with I a soft cloth to the discolored marble I and allowed it to remain there until , quite dry, then wash off with hot water in Which a little salts of lemon has been dissolved. Dry with a piece of soft flannel. To keep parsly, mint, celery tops and similar garnish and flavoring greens ' for large families or restaurants where the supply must be constant, they are laid in even bunches in a wooden box. packed closely, slightly dampened, not mnictnn o A 1-i v. A ..1- Housewives can learn a lesson from the florist in the way of caring for plant food. He keeps his flowers in the dark, and so should vegetables and greens be kept. j To scrub out a refrigerator a. clean ; whisk, kept for the purpose, should be used, with very hot water several times applied, for the first hot water is quick- ly chilled from the cold box. If the re- frigerator is built in, of course it can only be aired by opening the doors; but if it is movable, let it be taken out of doors and thrown open, soused with hot water and left to air and dry. Heat and sun are the best germicides, and what needs them so much or needs greater or more incessant care than the food box? I . S $ S I In the event your gasoline stove explodes, ex-plodes, do not try to quench the flames: with water. Throw a quart of flour on the flames. They will immediately sub., side. t . 3 S s Pare and core large tart apples, fill the cavities with chopped, cooked and seasoned beef, lean pork, or chicken. Beef and pork should be prepared as if for mince meat, leaving out the apple. Bake slowly until the apples are tender ten-der but will keep their shape. Serve cold. 4 4 A delicious dessert of jellied apples is made by filling a buttered earthen pudding dish with layers of thinly sliced, tender, tart apples. Sprinkle each layer with sugar and dust with cinnamon. When full pour over one teacup cold water, cover with a but- ' tered plate enough smaller than the j top of the dish to fit inside and press j upon the contents. Set the dish in a ! ui hol waity-, ijul 11 in me oven ana cook slowly three hours. When cold it can be turned from the dish like jelly. Serve with whipped cream and sweet crackers. It will keep nicely several days. . . & .. Pears: Remove the cores from pears, steam until tender, arrange on a deep plate, sift on powdered sugar, squeetze over a little lemon juice, and cover the whole with a thick meringue. Se t in. a slow oven to brown. r Peachee: Line a deep earthen pie plate with good pastry; pare, halve and remove the stones from large yellow yel-low peaches, fill ihe plate, placing the smooth, side of the fruit down. ' Mix a tea cupful of powdered sugar and a tablespoonful of corn starch, and scatter scat-ter evenly over the fruit. Fill the plate with sweet cream and bake until un-til the crust Is done. Cover the toi) with a meringua of the white of an egg beaten to a froth with two tablespoons table-spoons powdered sugar, and brown in a slow oven. . - Grapes, Jellied: Place in a deep baking bak-ing dish two teacups whole sweat grapes, scatter over five tablespoons rice and thres? tablespoons sugar, and shake the dish. Pour over one-half teacup water, cover and cook two hours in a slow oven. .' - S $ $ Quince Float: - Stew six cuinces until un-til soft' enough . to rub easily through a colla.nder, sweeten, to taste with powdered pow-dered sugar and stir in the whites of four eggs beaten to a stiff froth. 4 '. ? Tomato Croutes. Cut circles of bread with a small cooky cutter, spread with butter, place in the center of each a small tomato with the skin removed, and a slice cut from the stem erxl with the cut side down. Sprinkle with salt and pepper and bake half an hour. Delicious. |
