| OCR Text |
Show i B i I Few Excellent Household Hints for the Busy Housewife Rib-By! Rib-By! bon Board Handy Accessory for the Boudoir Bf Recipe for Pound Cake. B jf HOUSEHOLD HINTS. i! Eoiled or roasted meat tliat is to be Hfl' cut cold should be wrapped in a clean, Hff, moist cloth. It will then slice thin jp1 -without breaking. H When preparing the stove for bak- fl ; ing be sure that the fire is clean all B1 the way to the bottom. A high fire Ht;i will not heat the oven. i Hi Hot water dishes are a great con- WL venienco in keeping the breakfast Hi i .food hot, without carrying it back and If forth from the kitchen. H . K'. Keep the juice in pies by placing a Hfj little pieco of macaroni In the center IP1 of the crust. This will carry off the Hf steam, prevent the pie from boiling Ht ' i over. B! . , i To have celery perfectly clean, it is Bi a good plan to allow it to soak in B! water all day. In this way the par-Br par-Br licles of dirt are thoroughly softened Br and will brush out easily. Hi ft While silk shirts or shirt waists H should never be dried in the sun; but Bij after being thoroughly washed and jh rinsed, wrap them in a thick towel IS' and iron in about an hour. If this rule H' is followed the silk will not become lf; yellow. K A RIBBON BOARD. BI The long, smooth, narrow boards B; on which bolts of silk are wrapped i make excellent washboards on which B: to launder ribbons, according to the W Christian Science Monitor Children's Kj: hair ribbons need frequent cleansing, B' and ribbons used on hats and gowns B demand occasional freshening. If rib- BJ bons are washed and Ironed, however, li- ihey become stiff aud uupliable, Iff "whereas washing them on a board Iff keeps them soft and smooth. It Lay the ribbon on the board and, I' -with a small nail brush, wet it thor- II oughly and plaster it down. Then II soap tlie brush well and scour the If ribbon, keeping it Hat on the board. It When it is clean, rinse the soap out II, of the brush and brush the ribbon B1 down several times with clear water! B: Always brash lengthwise, with the Bb' -weave of the silk. Place the board B' In a corner where the ribbon may B dry not over a radiator or in the B i sun and, when it is dried, it may B be gently pulled from the board, B practically as soft, yet crisp as new. IE: POUND CAKE. Iffli The old rule, and there is none bet- II ter, calls for one pound each butter, III sugar and flour, ten eggs and a half B' wine glass each of wine and brandy. I Beat the butter to a cream and add II' gradually a pound of sugar, stirring II. all the while. Beat 10 eggs without II separating until they become light and 1 1' foamy. Add gradually to the butter Mm and sugar and beat hard. Sift In one If' pound sifted flour and add the wine IS! and brandy. Line the cake pans with Hfj buttered paper and pour in the well lit beaten mixture. Bake In a moderate Iff oven. This receipe may be varied by III the addition of raisins, seeded and cut 111 in halves, small peces of citron or llr. almonds blanched and pounded in rose Hi water. Some old-fashioned housekeep-IPJ housekeep-IPJ ers always add a fourth of a tea-Mi tea-Mi spoonful of wace. The mixture may Br be baked In patty tins or small round II ! loaves, if preferred, putting currants M ; into some, almonds or raisins in the II rest Pound cake Is apt to be lighter H in this way. The cakes may be plain I ' or frosted, and they will grow richer II "with tbe keeping if placed In stone II ' jars. HI' nn |
