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Show 8! Unpleasant Odors in the Kitchen. Ii sn houBOwlfo'knows full well, every ? TV k.tcnen is bound to sivo forth nu- 3 Mr mcrous different odors: some aro k i V 0f ,,. delicious. appoUslng. nature. while others can only be regarded I as distinctly unpleasant. It tho latter ?5at one Is naturally anxtow oavU possible. Here are a few hints that 111 I" be found helpful: to counteract the smell of cabbages $ while they aro boiling place a r8tof 3 bread on tho top of tho water, or If you ik Sen to have a piece of charcoa ndy M ;f uso this Instead, as It improves the cab- M k bages nt tho samo time. Jg onions-arc a vgetablo but rarely xte . ml mm simply on account of their unploaaant odor, although every one knows what a valuable food they arc. Tho difUculty ln this case, however, Is easily overcome by sprinkling a littlo powdered cedar wood on tho stovo wbllo tho onions aro cooking. cook-ing. This creates another more powerful smell that will counteract tho other. It is also useful to know that If onions are pooled undor water thoy will not cause tho oyes to smart. Tho frying of fish Is perhaps ono of tho woret means of giving off a dlsogreeablo odor, but even so an effective remedy Is found by sprinkling a layer of ordinary salt on tho stovo around the pan where tho-faU'USually-apluttora-over. |