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Show HOUSEHOLD HINT8 Every housekeeper should know: That salt should be kept In a dry place. That melted butter will not make a good cake. That mutton should be deop red and close-grained. That veal should bo white, dry and close-grained. That good management Is bettor than a good Income. That the colder eggs are the quicker quick-er they will froth. That nutmegs should be grated at the blossom end first. That the best poultry has firm flesh, yellow skin and legs. That lemons will keep for weeks If covered with cold water. That to make good pastry tho in gredlents must be very cold. That 60 degrees is not too low for the temperature of a dining room. That the best beef is moderately fat. and tho flesh of a right red color. That pork should be fine, close-grained, close-grained, and the rind smooth and thin. That soap and -chalk mixed and rubbed on mildewed spots will remove re-move them. That a brush dipped in salt water should be used in cleaning bamboo furniture. That a spoonful of vinegar added to the water In which meat or fowls aro boiled makes them tender. If a rug curls, moisten It and wrap It around a broomstick, in tho opposite oppo-site way from Its desires, then tie and let It dry. That good macaroni Is of a yellowish yellow-ish tint, does not break readily in cooking, and swells to three or four times its bulk. |