OCR Text |
Show 1 ... "INSIDE" INFORMATION Can only fruits and tomatoes by the water-bath method; use the pressure pres-sure canner for the non-acid vege-tables, vege-tables, for meats, fish, chicken, or mixture of these foods. To keep the undercrust of your e rhubarb pie from becoming soggy, pre-bake it until it is delicately colored, color-ed, but not brown, before you put in the filling. If you have a glass or earthenware pie plate, you can send the ,pie in it to the table. When fitting a garment, try the seams in different positions, especially especi-ally those of the shoulder. Study the figure to find the position which will emphasize the best features and conceal con-ceal those which are not so good. It is better to put the attention on the fitting of the figure, rather than on keeping the lines of the pattern. Spring onions can be served on toast in the same way as asparagus. Allow six or seven finger-sized onions on-ions for each person. Trim off the green tops, and cook the onions in lightly salted boiling water until tender, ten-der, in an uncovered vessel. They should be cooked tender in about 20 minutes. Drain, and season with melted butter, salt and pepper. Have the toast ready and serve at once. ' In order to make the first few strawberries go a long way, cream together to-gether a third of a cup of butter, three-fourths of a cup of powdered sugar, and one-eighth teaspoon of salt. When thoroughly mixed, add the stiffly beaten white of an egg and one cup of fresh crushed strawberries. strawber-ries. The acidity of the berries causes caus-es the sauce to separate somewhat, but this can be overcome by warming it slightly over hot water and stirring until smooth. Serve at once on cup cakes or cottage pudding, or chill to make thicker. Serve foods which have td be carved on platters large enough to allow the one who carves free play. Never place foods around a ( roast if they are likely to have their appearance spoiled during carving, or impede the carver. A pudding or a pie covered with meringue should be cooked in a very slow oven for about 20 minutes. If baked at too high a temperature it will brown on top before the ebb white is cooked through, and a watery layer lay-er will form next to the filling or pudding. Make bluing water just before it is to be used. If allowed to stand it is likely to streak the clothes. Test the shade by dipping in a small garment gar-ment and holding it to the light or by holding a little water in the hollow hol-low of the hand. Heavy fabrics require re-quire more bluing than thin ones. Stir all bluing occasionally while in use. Blue only a few pieces together and do not let them soak in the bluing water. As warm weather approaches, keep only a small, supply of cereal foods, such as breakfast cereals, flour, rice, corn meal, and so on, in the pantry, and keep these in tightly closed glass or tin containers. Any chance weevil eggs in these foods develop quickly in warm weather, but with these precautions, pre-cautions, will only affect the container contain-er where they originate. Otherwise they may spread throughout the food supplies. If you are closing a house for the summer, dispose of all cereal foods left on hand. , For sweetening fruitades and punches, make syrup, using two parts of sugar to one of water, cooked together to-gether about 10 minutes and cooled. This sweetens more unformly than sugar. To clean a carpet sweeper, empty the box on a damp newspaper, and use a button-hook or coarse comb to remove hair and dirt from the brushes. Oil the bearings occasionally. Never fit a garment wrong side out. Few people are exactly alike on both left and right sides, and when the garment is turned right side out it may not set smoothly. ' Slip covers on the upholstered furniture not only saves the covering of the furniture, but actually makes the room seem cooler and brightens it up so that it loses its winter look. Use eggs as much as possible in the spring when they are plentiful for breakfast, lunch or dinner. They may ; be cooked in any number of delicious ways so as to seem like many different differ-ent foods. Change the sauce, or the flavoring, or combine the eggs with other tasty foods, and you will enrich the menu without making it monoton-' ous. i Measure your windows with care before buying curtain material. Allow Al-low at least nine inches extra for hepis and shrinkage. Cut the goods by a thread if possible. Accuracy in cutting and neat sewing help insure well-hanging curtains. Many people like to put hems in by band, but if a great number of curtains must be made at one time this is not always possible. |