CHAPTER XXV.

ODD BITS OF USEFUL KNOWLEDGE.

Points of Difference in Various Brands of Flour.

MUCH trouble in cooking arises from the difference in various brands of flour. There are often, indeed, variations in the same brand. All are caused by the different modes of making the flour, and changes in the kind of wheat used.

When flour is made by the roller process, two cupfuls will make a much stiffer batter than flour made by the old process of grinding between stones, or produced by first crushing by rollers and then grinding between stones. Millers all over the country are always looking for, and frequently making, improvements in the processes which they are accustomed to follow. This necessarily results in changes in the texture and quality of their products. Then, too, it makes a difference whether the wheat used is spring or winter wheat. In the Eastern States, where mills are few, the flour comes largely from Minnesota and other Western States. This flour has in the last fifteen or twenty years been made almost wholly by the roller process, and chiefly of spring wheat. The distinguishing quality of this flour is this: if rubbed between the fingers it feels rough and granular, and if pressed in the hand it will not hold its shape, but fall apart as granulated sugar would. When using this flour by measure, allow one eighth more wetting than for flour made by grinding between stones.

Recently a number of millers have modified the new process by using the rollers for cleansing, separating, and grinding until the last stages of the work, when the flour is put between stones and ground smooth and fine. When this is done the distinguishing features between the old and new processes are lost. This flour is smooth to the touch, will keep its shape if pressed in the hand, and will not absorb as much moisture as the more granular kind. It can be used equally well for bread, cake, and pastry. Some of the mills in New York, Pennsylvania, Ohio, and Michigan make this flour in perfection.

Flour that is made of new spring wheat will not give so good bread when first made as it will after it has been kept for a month or more. A great deal of the trouble with bread comes from this condition of the flour. A barrel of flour that will not make good bread to-day, simply because the wheat was too new when ground, will, if kept for two months, make perfect bread, if the yeast be good; for, after all, the yeast is more frequently than the flour the cause of failure to make satisfactory bread.

When one buys flour in small quantities there will always be an uncertainty as to how it will work until after the first time it is used. Even in small families it is better to get flour by the barrel, as it improves with age. Another thing for the housekeeper to remember is that the whitest flour is not the most nutritious. What is called first-quality flour does not contain nearly so large a quantity of the best elements of the wheat as the second quality, which is much darker, but gives a sweeter and more nutritious loaf.

It is wonderful to see the various processes through which the wheat goes before it comes out of the mill. There is no question that flour which is made by the roller process in the first stages and finally ground between the stones will give the most satisfaction. The wheat is more thoroughly cleaned than when the flour is made wholly by the old process, and the separation of the hard substance and the dust from the wheat is more thorough than by the old mode, and therefore when the flour comes from the millstones it is free from undesirable substances.

When and Why Soda, Cream of Tartar, and Baking

Powders are Used.

Soda may be used in all kinds of bread, cake, pudding, and griddle cakes where an acid also is used. The acid may be cream of tartar, vinegar, lemon juice, sour milk or cream, molasses, or something else. If two teaspoonfuls of cream of tartar be used, there must be one teaspoonful of soda, save in cases where the cream of tartar is used only to give tone and firmness of texture to a pudding or cake in which only the whites of the eggs are employed,—such as many of the meringue puddings, and angel cake.

In puddings and cakes where molasses, lemon juice, or vinegar is used, soda should be used instead of baking powder, because the baking powder is a combination of an acid and alkali, and the proportions are so carefully adjusted that the two ingredients neutralize each other.

Sometimes a rule for cake or gingerbread calls for one teaspoonful of soda and one of cream of tartar. In such cases allowance is made for the acid in the molasses, or in the sour milk or cream that is used. Again, in making cake in which a good many eggs and wine or brandy are used, a small quantity of soda, but no cream of tartar, is called for. This is because there is enough acid in the wine and butter to neutralize the small quantity of soda and produce the required amount of carbonic acid gas.

It will be seen, by these statements, that the housekeeper who uses baking powder can do without cream of tartar, but she must be provided with soda when using molasses and sour milk and cream.

Soda should never be dissolved in hot water, because some of the gases would be liberated and wasted, and a greater amount of soda would be needed to make good this waste than if the soda were dissolved in cold water.

Housekeepers should remember, when making biscuit and dumplings with baking powder, that three teaspoonfuls of the powder will be required to make one quart of flour light. The manufacturers’ directions often call for only two, and the result is unsatisfactory.

About Whipping Cream.

Have the cream very cold. Put it in a bowl or pail, and set this dish in a pan of cold water,—ice water if possible. Have a large bowl or pan set in another pan of ice water. Place the whip-churn in the cream, tipping a little to one side, that the air and cream may be forced through the holes in the bottom of the churn. Draw the dasher up about one third the length of the cylinder; then press down. Let the upward stroke be light, and the downward stroke hard. If you will count time in this way: _one_, two; _one_, two,—it will insure a regular stroke, which is important.

When the bowl is full of froth, skim it off into the larger bowl, being careful not to skim too near the liquid cream. A little of the froth will become liquid, but this can be poured back into the bowl and whipped again.

The cream must be neither too thick nor too thin. If too thick, thin it with milk. When cream is too thick for whipping, the bubbles will be very small and the cream will hardly double in volume. This kind of cream makes most desserts too rich. When the cream is too thin, the bubbles will be large and clear, and will break when touched. Such cream as is sold at creameries as thick or heavy cream, and costs from fifty to eighty cents a quart,—depending on the locality,—will require a pint of milk to a pint of cream. The thin cream sold at the creameries is often too poor to be whipped.

The whip-churn is a tin cylinder, perforated on the bottom and sides, in which a dasher of tin, also perforated, can be easily moved up and down. When this churn is placed in a bowl of cream and the dasher is worked, air is forced through the cream, causing it to froth.

Good cream may be frothed with a whisk, or with an egg-beater, but the whip-churn described above is, to my mind, the most satisfactory for this work.

How to Prepare Bread Crumbs.

There are two methods of preparing bread crumbs. Such as are to be used for escaloped dishes or dishes prepared _au gratin_, etc., should always be grated. That means, of course, that stale bread—not dried bread—should be used. This gives light, fluffy crumbs.

For breading, pieces of bread should be dried in a slow oven until not a particle of moisture is left. The dried bread should then be put in a bag and pounded fine with a wooden mallet. Now rub the crumbs through a common flour sieve, and put them away in glass jars. There should always be kept on hand a good supply of these dry crumbs.

Breading Articles for Frying.

The albumen of the egg hardens so quickly when exposed to a high temperature that it is used as a protection for articles of food that lack albuminous matter enough on the surface instantly to form a hard coating. The egg does not take a fine, brown color; therefore, bread or cracker crumbs are used with it to give the food crispness and a rich color. Covering an article of food with egg and bread crumbs is called breading. Put the egg in a deep plate, and beat it thoroughly with a spoon, but not enough to make it light. Have the crumbs in another plate, or they may be spread in a thick bed on a board. Have the article that is to be breaded seasoned well with salt, and slightly with pepper, if the latter be used at all. Put the article in the egg, and with a tablespoon dip up and pour the egg over every part of it. Not a spot should escape the coating. With a broad-bladed knife lift the article from the egg, and roll it in the dried crumbs, being careful that every part is covered. Lay the breaded food on a flat dish or on the board until dry.

Never place one breaded article on another when drying or frying. When ready to fry, shake off the loose crumbs. Place in the wire basket, being careful not to crowd. Fish, meat, croquettes, etc., when dry after breading, may be placed in the refrigerator until the time for frying. They will keep for twelve hours or longer.

Sometimes a very thick crust is desired on some kinds of food. In that case bread all the articles, and when they are dry, give them a second coat of egg and crumbs.

Ways to Get Onion Juice.

Pare a fresh onion and bruise the side by striking with the dull edge of a knife; then press the flat side of the blade of the knife against the bruised place. The juice will fall in drops. If a large quantity be required, cut the onion fine, put it in a piece of cheese-cloth, and press in a lemon squeezer kept solely for this purpose.

Getting Rid of the Odor of Onions.

If the hands and the utensils which were used in preparing raw onions be thoroughly washed in cold water before soap or hot water touches them, the odor of the vegetable will disappear.

Stoning Raisins in an Easy Manner.

Stem the raisins, and, putting them in a bowl, cover with boiling water. Immediately pour off the water. This softens the skins and makes the raisins puff up so that the stones are removed with ease.

To Freshen Bread and Cake.

If you wish to freshen a stale loaf of bread or cake, put it in a deep pan, cover it closely and set it in rather a cool oven for about twenty minutes. The loaf will be almost as fresh as when first baked, but it must be used the same day, as it dries quickly when reheated in this manner.

Making a Bouquet of Sweet Herbs.

Tie together one spray of parsley, one sprig each of thyme and summer savory, one small leaf of sage, and one large bay leaf. This bouquet will flavor a gallon of soup. It must not cook in it for more than an hour. When only a small amount of soup or sauce is to be flavored, the bouquet should be cooked in the liquid but a short time,—perhaps from ten to twenty minutes.

Preventing a Meringue from Falling.

The means of preventing a meringue from falling when it is taken from the oven are simple. Usually the trouble arises from baking the meringue in too high a temperature. If you beat the whites of the eggs to a stiff, dry froth, then gradually beat in the powdered sugar (a generous tablespoonful for each white of an egg), put the meringue on the pie or pudding when partially cooled, and bake in a moderate oven, with the door open, for eighteen to twenty minutes, the annoyance may be avoided.

To Temper Iron and Earthen Ware.

Heat the iron slowly and then cool slowly. It is best, when it can be done, to grease the inside of the iron utensil and fill it with cold water; then heat the water gradually to the boiling point, and cool slowly. Earthenware is to be put in a kettle of cold water, which is then to be heated slowly to the boiling point, and cooled slowly. If convenient, put a little bran in the water.

Flour Paste.

Mix one heaped tablespoonful of flour with five of cold water. Pour on this a scant gill of boiling water, stirring all the time. Stir the mixture on the fire until it boils up, then strain.

What to do When Burning Accidents Occur.

There are many simple remedies which, in case of burning accidents, can be applied before the physician comes. So much immediate and future suffering can be averted by the prompt use of some remedy, that everybody should have fixed in mind some of the proper things to do. Slight burns, such as one often gets in the kitchen or laundry, can be relieved, and blistering be prevented, by coating the burned part with oil, lard, or butter, then covering with baking soda, and finally with a piece of linen. In a short time the pain will cease, and, unless the burn be very deep or the remedies be applied too late, there will be no blister. Lime water also is good for burns.

Children are often scalded by falling into hot water left within their reach, or by overturning some hot liquid upon themselves. In a case of scalding it must be remembered that the clothes clinging to the body are saturated with the hot liquid, and that as long as they are allowed to remain in this condition the heat will be kept in, and the burn become deeper. The first thing to do in a case of this kind is to pour cold water over the sufferer. This at once cools the clothing, which should afterward be taken off as gently but quickly as possible. Next pour sweet oil over the burns and cover them with soda, if you have it; if not, cover with soft linen cloths, and then wet with lime water. If there be no oil at hand, lard will do. The things at which to aim are, to cover the burn at once with some pure oily substance and then with soda or lime water, to take out the fire; to have the place covered with linen, which will not stick to the wound; and, finally, to cover closely from the air. Nothing is better for this purpose than a thin roll of cotton batting spread over the linen. Sometimes the cotton batting is saturated with oil and laid directly on the wound; but it is apt to cling to the flesh, and cause much trouble and suffering. A fine quality of cotton batting may be obtained at any druggist’s.

In every house there should be a closet or drawer on the first floor where a few simple remedies are kept. Here is a list for burns: a roll of old linen, such as handkerchiefs, napkins, pieces of table-cloths, sheets, and pillow-cases; a roll of cotton batting, a bottle of sweet oil, with the stopple drawn and gently put back, so that it can be quickly removed; a bottle of lime water; a box of powdered baking soda; a ball of soft darning cotton; and a needle, thread, thimble, and scissors. One may have no use for these things in many years; but the trouble of keeping them is trifling, and should there be need of them the advantage of having them ready for use is beyond estimation.

To make lime water, put about half a pound of unslaked lime in an earthen bowl, and pour over it three pints of boiling water. Stir with a stick, and put away in a cool place for eight or ten hours. At the end of that time pour off the clear lime water, letting the sediment remain in the bowl. Bottle the water, and put the stopple in, but not so far that it cannot be easily drawn.

Use of Naphtha in the Household.

Naphtha has come to be a power in cleaning establishments, and to some extent in the household. Before giving any directions for its use, I want to state that this fluid is extremely dangerous unless ample precautions be taken; but with proper care there is not the slightest danger. Naphtha is very volatile, giving off a highly inflammable gas. It is dangerous even to have an uncorked bottle of it in a room where there is a light or fire. If, however, when naphtha is being used, the windows in the room be open and there be neither light nor fire, there will not be a particle of danger.

Soiled carpets and garments may be cleaned by sponging with naphtha. Buffalo bugs and moths can be destroyed with it. For stuffed furniture use naphtha freely. Put the article on the piazza and pour the fluid into it, being sure that every part is saturated. After a day or two, repeat the process, and I think you will find that both worms and eggs are destroyed. Still, it will be necessary to keep a close watch; for it is more difficult to destroy the eggs than the worms, and they may be hatched out after days, or even weeks, have passed. I know that if the naphtha be used again at this time the trouble will be at an end. Furs and woollen garments should be well beaten, and then saturated with naphtha. There is no danger in this generous use of the fluid out of doors; but in the house great care must be exercised. Windows should be opened, and there should be no light or fire in the room for several days, if naphtha has been used in large quantities.

When rugs or carpets are attacked, have two hot flat-irons ready. Wet with hot water the parts that are affected. Place several thicknesses of wet cloth over this, and apply the hot iron, which should stand there for at least ten minutes, that the steam may penetrate every part. When all is done, pour on naphtha; also, pour it about the edges of the carpet. Remember that wiping with naphtha has no effect; it must be a generous bath. Let me say again, that the danger from the fluid comes from the gas, and that the windows are to be opened, and no fire or light allowed in the room during the work, or for a few hours after it is done.

Bedbugs can be banished from a room with two or three applications of naphtha. Take the bed apart and dust it. Let the parts lie flat on the floor with the grooved sides up. Saturate the bed with naphtha, filling the grooves. Pour the fluid into the pillows and mattresses, wetting the seams and tuftings thoroughly. Spray any cracks there may be in the walls. If there be a carpet on the floor it will be well to give it a naphtha bath, to clean and brighten it. When all this is done, close the room, leaving the windows open. It should stand in this way for at least eight hours, that the gas may pass off. Should any bugs appear after this, repeat the operation. The second time will not fail.

When putting away furs, flannels, rugs, etc., have the articles well beaten. Put them in sheets, and wet with naphtha; then pin the sheets and put the articles away in boxes or drawers.

A Word Regarding Stains.

Stains of all kinds are constantly getting on all sorts of articles and fabrics. Great care must be used in removing them, as the treatment that is good for one kind will produce the most disastrous results with another. A few simple remedies are given for the most common stains that trouble the housekeeper.

To Remove Grease Spots.

Where soap and hot water can be used, wash the spots in very hot water, using plenty of soap; then rinse well. French chalk or fuller’s earth may be powdered and mixed with cold water, to make a thick paste. Spread this on the grease spot and let it remain for several days; then brush off. If the stain has not fully disappeared, apply the mixture a second time.

Oxgall may be used on dark colors; if purified, it may be used on any color. It can sometimes be bought at a druggist’s in a purified state. Chemists also combine oxgall with turpentine and other cleaning agents. This preparation is effective and safe in removing grease.

In the case of delicate fabrics that can be washed, the spots may be rubbed with yolk of egg before the washing. Naphtha is usually effective in removing grease.

Here is still another way. Put a piece of blotting paper under the grease spot and another over it. Place a warm iron on the upper one. After a while remove the iron and paper, and, if the grease has not entirely disappeared, repeat the process with fresh paper.

If a large amount of oil or grease be spilled on a flat surface, immediately cover the place thickly with whiting, wheat flour, or meal of any kind. This will absorb some of the oily substance, and prevent it from spreading. After an hour or two brush off this substance and apply the usual remedies.

Grease spots on carpets may be taken out by covering the spots with fuller’s earth, wet with spirits of turpentine. Let it stand until the earth is a fine dry powder.

Delicate fabrics, like silk, crêpe, ribbons, scarfs, etc., may be spread on a clean cloth and then be covered with powdered French chalk or fuller’s earth. Roll up the article and put away for a few weeks and it will become clean.

To Take Grease from Wood and Stone.

Put one gill of washing soda and one quart of boiling water in a stewpan and place on the fire. When the soda is dissolved, pour the boiling liquid on the grease spot. Rub with an old broom. An hour or two later rub with a mop. Rinse out the mop; then wash with clean hot water. Be careful not to get the soda water on your hands, clothing, or boots.

Removing Stains from Marble.

If the stains were made by grease, spread wet whiting or chloride of lime on them and let it remain for several hours; then wash off. Washing soda, dissolved in hot water, mixed with enough whiting to form a thick paste, and kept on the stains for several hours, will remove grease spots.

Sometimes the marble has a discolored appearance from scratches. If it be rubbed hard with wet whiting and then washed and wiped dry, the mark will disappear. Ink and iron rust are usually removed with an acid, but if that be employed on marble, it will dissolve the stone. The remedies given for grease spots can, however, be used. Should an acid be used on marble, pour ammonia water on the spot and it will neutralize the acid, thus saving the marble.

Treatment of Fruit Stains.

One of the simplest methods is to place the stained part of the cloth over a bowl and continue pouring boiling water through until the stain disappears. If this be done soon after the article is stained, there will be no trouble in most cases.

Oxalic acid will remove fruit stains. As it is useful for many purposes, it is well to keep a bottle of it in some safe place. Put three ounces of the crystals in a bottle with half a pint of water. Mark the bottle plainly.

When stains are to be removed have a large pail of water and a bottle of household ammonia at hand. Wet the stained parts with the acid and then rub. When the stains have disappeared, put the article in the water. Wash thoroughly in several waters, and then wet the parts with the ammonia, that all trace of the acid may be removed. Finally, rinse again.

Coffee, Tea, and Wine Stains on Table Linen.

If treated at once such stains seldom give much trouble. Place the stained part over a large bowl and pour boiling water upon it until the stain disappears. If, however, the stains be of long standing, and have been washed with soap, it will be difficult to get rid of them. Javelle water (which can be made at home or bought of a druggist) will do it. Put about half a pint of Javelle water and a quart of clear water into an earthen bowl; let the stained article soak in this for several hours; then rinse thoroughly in three waters. It is only white goods that can be treated in this manner, as the Javelle water bleaches out the color. Another way to do is to put a little of the Javelle water in a saucer or small bowl, and soak the spot in this until it disappears. Rinse thoroughly.

When Cloths become Mildewed.

Put about a tablespoonful of chloride of lime in a wooden pail, or earthen bowl, and add four quarts of cold water. Stir until all the lime is dissolved, using a wooden spoon or paddle. Now put the mildewed article into the water and work it about, using the spoon or paddle. Let the article stay in the water until all the mildew has disappeared; then throw it into a tub of cold water. Wash well in this, and then rinse in a second tub of cold water; finally, wring out and dry. If the rinsing be thorough the fabric will be uninjured. It is only white goods that can be treated in this way, because chloride of lime removes colors as well as mildew.

The Best Way to remove Iron Rust.

Buy four ounces of muriatic acid at a druggist’s. It is useful for various purposes. Have it marked plainly. It should, moreover, be labelled as poisonous.

Fill a large bowl with boiling water. Have another bowl or pan full of hot water. A bottle of household ammonia also is necessary. Place the spotted part of the garment over the bowl of hot water. Wet a cork in the muriatic acid and touch the iron rust with it. Immediately the spot will turn a bright yellow. Dip at once in the hot water, and the stain will disappear. When all the spots have been removed, rinse the article thoroughly in several clear waters, then in ammonia water (a tablespoonful of household ammonia to a quart of water), and finally in clear water. The acid is very powerful, and will destroy the fabric if allowed to remain upon it. Ammonia neutralizes it. If the directions be followed carefully, the most delicate fabric can be successfully treated in this way.

As muriatic acid is very destructive of tin, do not keep the bottle in the same closet with articles made of that metal.

Removing Blood Stains.

Wash the stain in blood-warm water until the greater part has been removed; then rub on some soap, and wash until the stain disappears. When the stain is on white cotton or linen goods, scald the article after it has been washed. Never use hot water until the stain is nearly removed.

Removing Sewing-machine Oil Stains.

Rub the stain with sweet oil or lard, and let it stand for several hours; then wash in soap and cold water.

To Remove Pitch and Tar.

Rub lard on the stain and let it stand for a few hours; then sponge with spirits of turpentine until the stain is removed. If the color of the fabric be affected, sponge it with chloroform and the color will be restored.

Alcohol for Grass Stains.

Rub the stain with alcohol; then wash in clean water.

Muriatic Acid for Stains on Porcelain.

When there is a great deal of iron in the water, the porcelain or china bowls in the bath-room become badly stained. Rub a little muriatic acid on the stained parts, and rinse thoroughly with cold water, adding a little ammonia to the rinsing water toward the end.

To Remove Paint.

Wet the paint with turpentine and rub with a woollen cloth. If the paint spot can be kept wet with the turpentine for a little while, it will not require so much rubbing.

Removing Ink Stains.

Tear blotting paper in pieces and hold the rough edges on the ink when it is freshly spilled. If you have no blotting paper at hand, cover the spot with Indian meal; or, the liquid ink may be absorbed by cotton batting. The first care should be to prevent the ink from spreading. If ink be spilled upon a carpet, cut a lemon in two, remove a part of the rind, and rub the lemon on the stain. As the lemon becomes stained with the ink, slice it off, and rub with the clean part. Continue this until the stain is removed.

If the stained article be washed immediately in several waters and then in milk, letting it soak in the milk for several hours, the stain will disappear.

Washing the article immediately in vinegar and water, and then in soap and water, will remove all ordinary ink stains.

Washing at once in water and then in liquid citric acid or oxalic acid is another mode. Oxalic acid is very corrosive and should be removed from the article by a thorough washing in water. If, after the washing, the article be wet with household ammonia, any acid remaining will be neutralized.

No matter what substance be used to remove ink, the stain must be rubbed well. If the article stained be a carpet on the floor, use a brush. As the acids often affect the colors in a fabric, it is wise to try the water and milk or the water and vinegar method before resorting to the acids. Chemicals should always be the last resort, unless one be rather familiar with their action.

My own experience is that it is a most difficult matter to remove the stains of some kinds of black ink if they have stood for a few hours; whereas, other kinds, notably stylographic ink spots, can be removed easily with soap and water.

When Acids are Spilled.

A bottle of household ammonia should be kept where it can be reached conveniently at any time; then, when an acid is accidentally spilled, pour ammonia over the spot at once.

Restoring Colors.

When an acid has been spilled on a fabric its effect may be neutralized by sponging with ammonia. If an alkali, such as ammonia, soda, potash, etc., be spilled on a garment, its effect may be neutralized by sponging with weak vinegar.

If the color be not fully restored, sponge with chloroform.

To make Javelle Water.

Into a large saucepan, porcelain-lined if possible, put four pounds of bicarbonate of soda and four quarts of hot water. Stir frequently with a wooden stick until the soda is dissolved; then add one pound of chloride of lime, and stir occasionally until nearly all the solids are dissolved. Let the liquid cool in the kettle; then strain the clear part through a piece of cheese-cloth into wide-mouthed bottles. Put in the stoppers and set away for use. The part that is not clear can be put into separate bottles and used for cleaning white floors and tables; also for cleaning the sink.

In making this preparation be careful not to spatter it on your clothing or on the paint. Half a pint of this water can be put into a tub with about a dozen pails of warm suds, and the soiled white clothes be soaked in them. Much of the dirt can be removed by this method. The French laundresses use this preparation for white clothes.

A Good Cleaning Fluid.

Put into a large saucepan two quarts of water, half an ounce of borax, and four ounces of white castile soap shaved fine, and stir frequently until the soap and borax are dissolved; then take from the fire and add two quarts of cold water. When the mixture is cold, add one ounce of glycerine, one of ether, and four of ammonia crystals. Bottle and put away for use; it will keep for years.

To clean an article, first brush thoroughly, and then spread on a table. Sponge with the cleaning fluid and rub hard until the stains disappear. Then press if necessary.

This fluid will remove grease spots and stains of various kinds. It can be used on silks, cottons, and woollens. It is almost invaluable for cleaning men’s clothing, dresses, carpets, etc. When a colored garment is to be sponged, try the fluid on a small piece of the goods, as it affects some colors.

Treatment of Grease Spots on Wall Paper.

If you find grease spots on wall paper, put powdered French chalk, wet with cold water, over the places, and let it remain for twelve hours or more. When you brush off the chalk, if the grease spots have not disappeared, put on more chalk, place a piece of coarse brown paper or blotting paper on this, and press for a few minutes with a warm flat-iron.

Stale Bread for Cleaning Soiled Paper.

Wipe the paper with a clean cloth. Cut a loaf of stale bread in two, lengthwise, and rub the bread over the paper, making long strokes straight up and down. When the bread becomes soiled, cut off a thin slice, and continue the work with the clean surface. A large room may require the use of two or three loaves.

Edges of books, margins of pictures, and other things may be cleaned in the same way.

Two Ways to Repair Wall Paper.

Have a set of children’s paints, selecting those that have creams, browns, yellows, and perhaps green, blue, and red. Mix the colors until you get the shade of the foundation color of the paper, then lightly touch up the broken places. If the breaks be small this will be all that is necessary; but if large, it will be well when the first color is dry to touch up the place with the other colors. This is a much easier and more satisfactory method than patching the paper. If, however, the broken place be too large to be repaired with the paint, match the paper if you can and stick it on with flour paste. Never use mucilage, as it discolors the paper.

Brightening Leather Furniture.

Housekeepers often wonder if it is possible to restore the color to leather furniture which has become rusty in appearance. Furniture dealers say that real leather should not fade as long as it holds together. However, it does fade; so try this method of brightening it. Wash the leather with a sponge that has been wrung out of hot soap suds; then rub as dry as possible. Now place the furniture in the sun and wind, that it may get thoroughly dry as quickly as possible. Next, rub hard with a cloth that has been wet with kerosene. Let the furniture stand in the air until the odor of the oil has passed off.

Preventing Silks and Woollens from Turning

Yellow.

Whenever you have occasion to pack away silk or woollen goods which you are afraid may turn yellow, break up a few cakes of white beeswax and fold the pieces loosely in old handkerchiefs that are worn thin. Place these among the goods. If possible, pin the silks or woollens in some old white linen sheets or garments. If it be inconvenient to use linen, take cotton sheets. Of course, it is important that the clothing shall be perfectly clean when put away.

Cleaning Dress Silks and Ribbons.

There are several methods of cleaning silks. They may be spread on a clean table and sponged with naphtha, alcohol, soap and water, etc.; or the silk may be washed in soap suds, gasoline or naphtha. As the gasoline or naphtha does not affect the colors, it is more desirable for colored silks.

If the silks be washed in suds, use the best white castile soap. Wash the silk in the suds; then rinse in clear water and hang on a clothes-horse in the shade. Do not wring it. When the silk is nearly dry lay it on a soft ironing cloth, and, after spreading either coarse brown paper or a newspaper over it, press with rather a cool iron. If naphtha or gasoline be used, have the liquid in a large bowl near an open window, and in a room where there is neither fire nor light. Wash the silk in this and hang in the air. It will dry quickly.

Black silk may be washed in ammonia water and rinsed in clear water to which has been added strong bluing and dissolved gelatine,—one quarter of an ounce of gelatine to one gallon of water.

Never iron silk unless it is absolutely necessary.

Cleaning Chamois Skins.

Chamois skins that have been used for cleaning silver, brass, etc., can be made as soft and clean as new by following these directions. Put six tablespoonfuls of household ammonia into a bowl with a quart of tepid water. Let the chamois skin soak in this water for an hour. Work it about with a spoon, pressing out as much of the dirt as possible; then lift it into a large basin of tepid water, and rub well with the hands. Rinse in fresh waters until clean, then dry in the shade. When dry, rub between the hands. Chamois jackets can be washed in the same manner, except that there should be two quarts of water to the six tablespoonfuls of ammonia. Pull into shape before drying.

To Clean Brushes.

Put enough warm water in a flat bowl or pan to cover the bristles, but not to come over the back of the brush. To each quart of water put three tablespoonfuls of household ammonia. Lay the brushes in this for about five minutes, then work them gently in the water. Rinse thoroughly in cold water, and rest them on the edge where a current of air will strike them.

Care of Straw Matting.

This floor covering should not be washed often. Boil together for one hour two quarts of bran and four of water. Strain this, pressing all moisture out of the bran. Add two quarts of cold water and two tablespoonfuls of salt to the strained mixture. Wash the matting with this and rub dry with a clean cloth.

To Clean Woods in Natural Finish.

To clean woodwork in your halls and rooms do not wash it. Soap destroys the looks of woodwork that is finished in natural colors. Wring a flannel cloth out of hot water and wipe off the dust. When all the woodwork has been dusted in this manner go over it with a woollen cloth made damp with cotton-seed or sweet oil and alcohol or turpentine; two parts oil and one alcohol or turpentine. Rub hard, and with the grain of the wood; then rub with clean flannel. It will revive the color and gloss. Light woods must be wiped with a damp flannel and polished with a dry piece of flannel. Do not use oil on light woods.

To clean the railing of banisters, wash off all the dirt with soap and water, and when dry rub with two parts of linseed oil and one of turpentine.

All dark woods that have become soiled and dingy may be washed with soap and water, using, if possible, a piece of flannel. Dry with a soft cloth. Mix together two parts of linseed oil and one of turpentine. Moisten an old piece of flannel in this and rub the furniture with it. Finish by rubbing hard, and with the grain, with a dry old piece of flannel. If there be any white stains rub them with kerosene, using a good deal of oil and much pressure.

The soiled wood may be cleaned with turpentine instead of soap and water.

To Remove White Stains from Furniture.

Wet a woollen cloth with kerosene and rub the spot until the stain disappears. It may take a good deal of hard rubbing if the stain be deep or of long standing, but perseverance will accomplish the object.

Cleaning Brass.

There are many good preparations which come for cleaning brass. The most of them do the work quickly, leaving a brilliant polish, but the metal does not keep clean so long as when cleaned by the old method. Pound fine and then sift half a pint of rotten-stone. Add to this half a gill of turpentine and enough sweet oil to make a thick paste. Wash the brasses in soap and water, wipe dry, and then rub with the paste. Rub with a soft clean rag, and polish with a piece of chamois skin.

Conveniences when Sweeping.

If one have proper covers for the pictures and heavy pieces of furniture in the room, a great amount of trouble can be saved on the sweeping day. Buy cheap print cloth for the furniture. Have three breadths in the cover, and have it three yards and a half long. It should be hemmed, and the work can be done quickly on a sewing-machine. I find six cloths a convenient number, although we do not always need so many. Get cheap unbleached cotton, and cut it into lengths suitable for covering pictures, heavy ornaments, clocks, etc. These need not be hemmed. Always remove any coverings gently; then take them out of doors to be shaken. Fold them and put them away. They will last a long time, and pay for themselves in a year, because they save so much extra dusting, and the moving of heavy articles.

Mending Breaks in Plaster.

Mix together half a pint of powdered lime, one gill of plaster of Paris, and cold water enough to make a thick paste. Fill the holes with this and smooth the surface with a knife. Work quickly. If there be many breaks mix only as much plaster as can be used in ten minutes, as it hardens quickly.

Another method is to fill the breaks with putty. When the plaster or putty is dry, the places can be touched with water colors to correspond with the rest of the wall.

Cement for Stoves and Iron Ware.

Mix together enough water glass and iron filings to make a thick paste. Apply this to the cracks or holes, and heat gradually almost to a red heat. This substance will bear a white heat, although of course one would rarely have occasion to test it to this degree. The water glass and iron filings can be bought at a druggist’s.

Cement for China.

Dissolve one ounce of powdered gum-arabic in a gill of boiling water. Stir enough plaster of Paris into the liquid to make it the consistency of thick cream. Use immediately.

* * * * *

ANOTHER RULE.—Powder quicklime and stir it into the white of an egg, making rather a thick paste. Coat the broken edges lightly with this, and tie the pieces together.

How to Fasten Handles of Knives and Forks.

Mix together two ounces of powdered rosin, one ounce of powdered sulphur, and one ounce of iron filings. Keep these in a box, and, when a knife or fork becomes loosened from the handle, fill the opening in the handle with the powdered mixture. Heat the tang of the instrument and press it into the handle. Should it not go in to the hilt, heat again, and the second attempt will be successful.

Do not pack the powder into the opening. Should the powder blaze up when the heated metal is inserted, blow out the flame. Be careful to turn the fork-tines or knife-blade around until in the right position, before the filling becomes hard.

Value of a Drop of Oil.

Every housekeeper knows how annoying it is to have the hinges of the doors squeak, and the locks and bolts refuse to move unless great force be used. Many do not realize that a few drops of oil will, as a rule, remedy these annoyances. First spread a newspaper on that part of the floor over which the hinges swing. Now, with the sewing-machine oil can, oil the hinges thoroughly, and then swing the door back and forth until it moves without noise. Wipe the hinges, but let the paper remain for a few hours, to guard against the possible dripping of oil. For locks and bolts, protect the floor in the same manner. Oil them thoroughly, working them until they will move with ease. The egg-beater and the ice-cream freezer should be oiled frequently in the same manner.

What to do when the Chimney is Cold.

When lighting a fire where the chimney has not been used for some time, start the current of air upward by burning a paper in the stove pipe, or by holding it in the chimney, if it be a grate fire.

If the heat has been turned off from a room for some time it occasionally happens that the heated air will not come through the pipe when it is turned on again. In that case close for a few minutes nearly all the registers which serve as outlets for the other pipes, and the heat will be forced into the cold pipe. After this it will go that way naturally.

To Prevent Kid from Cracking.

When kid boots require a dressing, rub a little castor oil into the kid before the dressing is put on. This will keep the leather soft.

Testing the Oven Heat with Paper.

Have white paper for testing the heat of the oven. Put a piece on the bottom of the oven and close the door. For pastry, the oven should be hot enough to turn the paper dark brown in five minutes; for bread, the heat should turn it in six minutes. All kinds of muffins can be baked at this heat. Cup cakes should be put into an oven that will turn a piece of white paper dark yellow in five minutes. Sponge and pound cakes require heat that will turn white paper light yellow in five minutes. Bread requires great heat at first; later, the heat is to be reduced. Cake should have rather a cool oven. The heat can be increased later.

Oven Thermometers.

Many efforts have been made to produce a thermometer which will indicate the temperature of the oven, but, so far as I know, none made with mercury have been satisfactory. There is made in this country, however, an “oven clock,” which can be set into the door of the oven. This is based on the principle of the contraction and expansion of the metals. To get the greatest benefit from these clocks the housekeeper must make her tests herself; that is, she must learn that when the hand points to a certain number the oven is right for roasting; when at another point, that the heat is right for baking bread, cake, etc. After she has established these facts, she may write out a table which will serve as a safe guide in the future.

Ridding the House of Water Bugs.

Strew powdered borax about the pipes and in any cracks in the walls or woodwork where water bugs appear. If this be persisted in, and everything be kept perfectly clean, you can rid the house of the insects.

Keeping Flies from Chandeliers.

Wipe the chandeliers with a soft cloth that has been wet in kerosene oil. This should be done several times during the summer. Fly specks can be wiped off in the same manner, even when on gilt picture frames; but the cloth must be only slightly moistened in the latter case, and used lightly, else the gilt itself may come off.

Driving away Ants.

Put green walnuts around the places where the ants come and they will disappear; or, strew fresh pennyroyal around. If it is impossible to get the fresh herb, use the oil. Tar mixed with hot water, and placed in bowls or jars in the room or closet, will often drive away these pests.

Care of the Hands.

Doing housework is apt to make the hands become rough. Have thick gloves to wear when making fires and cleaning stoves and grates. Wear, when sweeping and dusting, old gloves that fit loosely. As much as possible use one kind of soap; changes of soap and water irritate the hands. Have soft hand-towels in the kitchen, and always wipe the hands perfectly dry. When the work is done rub the hands with bran and vinegar diluted with water. Rinse them in tepid water and wipe perfectly dry. Rub a little cold cream into the hands at night, and also, if convenient, after the coarse work has been done for the day.

Cold Cream.

2 ounces of cocoa butter. 2 ounces of spermaceti. 2 ounces of white wax. 2 ounces of rose water. 4 ounces of sweet almond oil.

Break up the wax, spermaceti, and cocoa butter. Put all the ingredients into a bowl, and place this in a pan of boiling water. Stir the mixture until it becomes a soft, smooth mass; then put it in little jars, and keep in a cool dry place. This is excellent for the hands and face. In winter use only one ounce of spermaceti.

Cupfuls, Half-pints, and Grills.

The ordinary kitchen cup is supposed to hold half a pint, and nearly all writers of cook-books base their measurements on this understanding. Nearly all first-class kitchen furnishing stores keep what are known as measuring cups. They are made of tin, and hold half a pint, old measure. One cup is divided into four parts, and one into three. A set of these cups will be found of the greatest value in the kitchen, as they insure accurate measurements.

Here is a table which will be helpful to those who do not have such cups to work with:—

1 cupful = 1/2 pint. 1/2 cupful = 1 gill. 1/4 cupful = 1/2 gill.

Equivalents of Measures in Weight.

New-process flour, 1 quart less 1 gill 1 pound. Pastry flour, 1 quart, sifted 1 “ Granulated sugar, 1 heaped pint 1 “ Butter, 1 pint 1 “ Powdered sugar, 5 gills 1 “ Chopped meat, 1 pint, packed solid 1 “ Liquids, 1 pint 1 “ Eggs, 10 of average size 1 “ Corn meal, 1/2 pint 6 ounces. Rice, 1/2 pint 8 “ Raisins, stemmed, 1/2 pint 6 “ English currants, cleaned, 1/2 pint 6 “ Bread crumbs, grated, 1 pint 4 “ Granulated sugar, 1 heaped tablespoonful 1 “ Powdered sugar, 1 slightly rounded tablespoonful 1/2 “ Butter, 1 rounded tablespoonful 1 “ Flour, 1 rounded tablespoonful 1/2 “ Baking powder, 1 heaped teaspoonful 1/4 “ Soda, 1 slightly rounded teaspoonful 1/4 “ Cream of tartar, 2 slightly rounded teaspoonfuls 1/4 “ Ginger, 1 heaped teaspoonful 1/4 “ Cinnamon, 1 heaped teaspoonful 1/4 “ Allspice, 1 generously heaped teaspoonful 1/4 “ Clove, 1 slightly heaped teaspoonful 1/4 “ Mace, 1 heaped teaspoonful 1/4 “ Pepper, 1 heaped teaspoonful 1/4 “ Salt, 1 teaspoonful 1/4 “ Mustard, 1 rounded teaspoonful 1/4 “ Nutmegs, 5 1 “ Tea, 3 scant teaspoonfuls 1/4 “ Coffee, roasted berry, 1 tablespoonful 1/2 “ Liquids, 2 tablespoonfuls 1 “

INDEX

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A WORD WITH THE YOUNG HOUSEWIFE. Page Difference between mere housekeeping and home-making 1 Folly of “keeping up appearances” 3 My idea of good housekeeping 2 Some things a good housekeeper will do 2

ABOUT FURNISHING THE HOUSE. INTRODUCTION 4 Carpets and rugs, selecting 6 Chambers, what to buy for the 5 Cutlery, fashions in 9 Dainty things for the table 9 Dining-room furniture 5 Dinner and tea set, choosing a 7 KITCHEN, WHAT IS NEEDED IN THE 11 List of articles most in use 12 Range, the 11 LINEN CLOSET, FURNISHING 13 Bed spreads and blankets 18 Doilies 16 Linen, imported 14 Napkins, size and quality of 16 Sheets and pillow cases 18 Table-cloths and napkins 14 Tea, carving, and tray cloths 17 Towels, bath and bedroom 20 Towels, kitchen and pantry 21 Sitting-room, comfort in the 6

DIVISION OF THE HOUSEHOLD WORK. INTRODUCTION 22 Cleaning a room by system 26 Day of rest, a 28 Every-day duties 23 Last half of the week, duties in the 27 Morning, what to do in the 23 Servant, where one is kept 26 Servants, two or more in the family 29 Special work for special days 24

SOME THINGS TO BE LEARNED EARLY. Bath-room, about the 36 Fires, proper management of 31 Furnace fire, points about the 32 Garbage barrel, do not neglect the 37 Lamps, getting the greatest good out of 34 Plumbing, taking care of 35 Refrigerator, the, keeping sweet 33 WASHING DISHES 38 Cautions, some special 40 China, tins, and iron-ware 39 Glassware, proper care of 38 Knife blades, do not slight the 41 Rust and other annoyances 42 Silver, care of 40

WORK ON WASHING DAY. INTRODUCTION 44 Curtains, lace, cleaning 47 Curtains, washable, how to launder 47 Flannels, how to wash 45 Ironing 48 Satines, ginghams, and prints 44 Silk undergarments, the right way to wash 46 Soap, borax 50 Soap, hard, rule for 49 Soap, soft 50 Starching 48

IN THE DINING-ROOM. INTRODUCTION 52 Breakfast table, at the 54 Dinner table, how to set the 55 Duties of the waitress 57 Luncheon and tea table 56 Refinement not exclusively for the rich 53 Serving meals without a servant 58 Table, setting the 52 Waitress, duties of the 57

BUYING FOOD AND CARING FOR IT. Beef, fore quarter of 64 Beef, hind quarter of 62 Beef, loin of 70 Beef, rump of 71 Beef, sirloin, second cut 66 Butter 73 Buying for a small family 70 Chops, rib 69 Chuck ribs 61 Clarifying fat 76 Eggs 73 First five ribs 61 Food, care of 75 Fore quarter of beef 64 Going to market 60 Groceries 74 Hind quarter of beef 62 Leg of mutton 72 Loin of beef 70 Market, going to 60 Milk 73 Mutton, carcass of 67 Mutton, leg of 72 Odds and ends, care of 77 Rib chops 69 Ribs, chuck 61 Ribs, first five 61 Rump of beef 71 Sirloin of beef, second cut 66 Sirloin roast 68 Small family, buying for a 70

SOUPS. Bean 92 Bean, cream of 92 Bean, Lima 90 Beef 82 Bisque, mock 87 Chicken 86 Chowder, clam 73 Chowder, fish 94 Chowder, salt codfish 95 Clam chowder 93 Clam 93 Codfish chowder, salt 95 Corn 89 Cream of bean 92 Cream of dried peas 91 Cream of rice 86 Dried pea 91 Dried pea, cream of 91 Fish chowder 94 Hub 90 Lima bean 90 Macaroni 82 Macaroni and tomato 88 Mock bisque 87 Oxtail 83 Oyster 92 Pea, dried 91 Plain stock 80 Potato 89 Rice 82 Rice, cream of 86 Salt codfish chowder 95 Scotch broth 84 Stock, a good plain 80 Stock, second 81 Tomato 87 Tomato, No. 2 88 Tomato and macaroni 88 Veal broth 84 Vegetable soup 85

FISH. INTRODUCTION 96 Baked fish 98 Baked salt mackerel 99 Boiling fish 97 Breaded fish 101 Breaded lobster 109 Broiling fish 99 Broiled halibut 100 Clams, roast 111 Clams, steamed 111 Clams, stewed 110 Codfish, salt, in cream 102 Crabs, escaloped 110 Creamed oysters 107 Curry of lobster 108 Escaloped crabs 110 Escaloped fish 101 Escaloped lobster 109 Escaloped oysters 106 Escaloped shrimp 110 Fish balls 103 Fish cakes 103 Fish cakes, fresh 104 Fricassee of lobster 109 Fried fish 100 Fried oysters 107 Fried scallops 105 Halibut, broiled 100 How fish should be broiled 99 How to boil fish 97 Lobster 108 Lobster, breaded 109 Lobster, curry of 108 Lobster, escaloped 109 Lobster, fricassee of 109 Mackerel, baked salt 99 Oysters au gratin 106 Oysters, creamed 107 Oysters, escaloped 106 Oysters, fried 107 Oysters on toast 105 Oyster stew 105 Roast clams 111 Salt codfish in cream 102 Scallops, fried 105 Shrimp, escaloped 110 Steamed clams 111 Stewed clams 110 Stewed oysters 105

HOW TO COOK MEAT. Baked hash 147 Beef, braised 131 Beef, shin, stewed 129 Beefsteak and onions 124 Beefsteak roll 132 Beef stew from cold roast 134 Beef olives 133 Blanquette of cold meat 138 Boiling 112 Boiled corned beef 113 Boiled fowl 154 Boiled ham 115 Boiled leg of mutton 112 Boiled tongue 115 Braised beef 131 Breaded chicken 157 Breaded chops 127 Breaded sausages 129 Breaded veal cutlets 128 Breading croquettes 151 Broiling 122 Broiling in a frying-pan 123 Broiled chops with bacon 123 Broiled kidneys 142 Broiled small birds 162 Broiled tripe 144 Broiled venison 163 Calf’s liver sauté 143 Chicken, breaded 157 Chicken, creamed 158 Chicken dressing 157 Chicken, fried 158 Chicken gravy 156 Chicken livers en brochette 144 Chicken pie 160 Chicken, roast 155 Chicken, stewed 159 Chicken, white fricassee 160 Chops, breaded 127 Chops, broiled, with bacon 123 Chops, pork 139 Cold lamb stew 135 Cold meat, blanquette of 138 Cold mutton stew 135 Cold roast, beef stew from 134 Corned beef, boiled 113 Corned beef hash 146 Corned beef, spiced 114 Creamed chicken 158 Creamed dried beef 135 Creamed turkey 159 Croquettes, breading 151 Croquettes, meat and potato 152 Croquettes, mutton 150 Curried rabbit 163 Cutlets, mutton, sauté 128 Cutlets, veal, breaded 128 Dried beef, creamed 135 Duck, roast 160 Fat, how to keep 126 Fat, the kind to use 126 Fresh meat hash 146 Fresh tongue 115 Fricassee of rabbit 162 Fricassee of veal 137 Fried chicken 158 Fried liver and bacon 143 Fried salt pork 139 Fried tripe 145 Frizzled smoked beef 135 Frying 124 Frying basket, the way to lower it 127 Frying-pan, to broil in 123 Gravy, chicken 156 Grouse, roast 161 Ham, boiled 115 Ham, roast 121 Hamburg steaks 133 Hash, baked 147 Hash, corned beef 146 Hash of fresh meat 146 How to clean and truss poultry 153 How to keep fat 126 How to roast meat in the oven 117 Kidneys, broiled 142 Kidneys sauté 141 Kidneys, stewed 141 Lamb, roast 119 Leg of mutton, boiled 112 Liver, fried, with bacon 143 Livers, chicken, en brochette 144 Meat and potato croquettes 152 Meat cakes 148 Meat, how to roast in the oven 117 Meat, minced, on toast 148 Minced meat on toast 148 Miscellaneous modes 129 Mutton, boiled leg of 112 Mutton croquettes 150 Mutton cutlets sauté 128 Mutton, ragout of 137 Mutton, roast 120 Mutton, steamed 113 Mutton, stuffed 120 Olives, beef 133 Partridge, roast 161 Pickled tongue 115 Pie, chicken 160 Pork chops 139 Pork, roast 121 Pot roast 130 Poultry, to clean and truss 153 Ptarmigan, roast 161 Rabbit, curried 163 Rabbit, fricassee of 162 Ragout of mutton 137 Rib of beef, roast 118 Roast chicken 155 Roast duck 160 Roast grouse 161 Roast ham 121 Roasting meat, science in 116 Roast lamb 119 Roast mutton 120 Roast partridge 161 Roast pork 121 Roast ptarmigan 161 Roast rib of beef 118 Roast turkey 156 Roast veal 120 Salt pork, fried 139 Salt pork in batter 140 Sanders 149 Sausages, breaded 129 Sausage cakes 140 Sausage hash 147 Science in roasting meat 116 Sheep’s hearts, stewed 142 Shin of beef, stewed 129 Small birds, broiled 162 Small timbales 149 Smoked beef, frizzled 135 Smoked tongue 115 Spiced corned beef 114 Steak, Hamburg 133 Steamed mutton 113 Stew from cold lamb or mutton 135 Stewed chicken 159 Stewed kidneys 141 Stewed sheep’s hearts 142 Stewed shin of beef 129 Stuffed mutton 120 Tongue, boiled 115 Tongue, pickled 115 Tongue, smoked 115 Tongue toast 148 Tripe, broiled 144 Tripe, fried 145 Tripe fried in batter 145 Turkey, creamed 159 Turkey or chicken dressing 157 Turkey, roast 156 Veal cutlets, breaded 128 Veal cutlets, sauté 136 Veal, fricassee of 137 Veal olives 136 Veal, roast 120 Venison, broiled 163 Venison steak sauté 163 White fricassee of chicken 160

SAUCES FOR MEAT AND FISH. Béchamel 165 Bisque 168 Bread 171 Brown 164 Brown, No. 2 164 Butter 167 Butter, maître d’hôtel 170 Caper 167 Cream 166 Currant jelly 170 Curry 167 Egg 167 Hollandaise 168 Maître d’hôtel butter 170 Mint 170 Mushroom 165 Mustard 166 Parsley 166 Tartar 169 Tomato 169 White 165

SALADS. INTRODUCTION 172 Beet 175 Chicken 174 Cooked salad dressing 173 Fish 174 French dressing 173 Lettuce and tomato 175 Lobster 174 Mayonnaise dressing 172 Potato 176 Potato, No. 2 176 Salad dressing, cooked 173 Tomato and lettuce 175 Vegetable 175

VEGETABLES. INTRODUCTION 177 Asparagus on toast 192 Asparagus with cream sauce 192 Baked beans 190 Baked cabbage 195 Baked hominy 197 Baked rice 198 Baked sweet potatoes 182 Beans, baked 190 Beans, butter 189 Beans, shelled kidney 190 Beets 185 Boiled carrots 186 Boiled cauliflower 187 Boiled macaroni 196 Boiled onions 183 Boiled potatoes 178 Boiled rice 197 Boiled sweet potatoes 182 Boiled turnips 185 Browned sweet potatoes 183 Cabbage, baked 195 Cabbage, creamed 194 Cabbage, fried 195 Cabbage, hashed 194 Canned corn 188 Canned peas 191 Carrots, boiled 186 Cauliflower au gratin 187 Cauliflower, boiled 187 Celery 199 Corn, canned 188 Corn, green 188 Corn oysters 188 Creamed cabbage 194 Creamed onions 184 Croquettes, potato 182 Croquettes, rice 198 Dried Lima beans 189 Dried Lima beans, No. 2 189 Egg plant, fried 196 Fresh Lima beans 189 Fried cabbage 195 Fried egg plant 196 Green corn 188 Green peas 191 Greens 193 Hash, vegetable 198 Hashed cabbage 194 Hashed potatoes 180 Hominy, baked 197 Lettuce, how to keep crisp 199 Lima beans, dried 189 Lima beans, dried, No. 2 189 Lima beans, fresh 189 Lyonnaise potatoes 181 Macaroni, boiled 196 Macaroni with cheese 197 Mashed turnips 186 Nichewaug potatoes 181 Onions au gratin 184 Onions, boiled 183 Onions, creamed 184 Parsnips 186 Peas, canned 191 Peas, green 191 Potato cakes 182 Potato croquettes 182 Potatoes au gratin 180 Potatoes, boiled 178 Potatoes, hashed 180 Potatoes, stewed 179 Potatoes, stewed, No. 2 179 Potatoes, sweet, baked 182 Potatoes, sweet, boiled 182 Potatoes, sweet, browned 183 Potatoes, sweet, warming over 183 Rice, baked 198 Rice, boiled 197 Rice croquettes 198 Salsify 187 Shelled kidney beans 190 Sliced tomatoes 184 Spinach 193 Squash 195 Squash, summer 196 Stewed potatoes 179 Stewed potatoes, No. 2 179 Stewed tomatoes 184 String beans 188 Succotash of dried Lima beans and canned corn 190 Summer squash 196 Tomatoes au gratin 185 Tomatoes, sliced 184 Tomatoes, stewed 184 Turnips, boiled 185 Turnips, mashed 186 Vegetable hash 198 Warming over sweet potatoes 188

MISCELLANEOUS DISHES. Apple fritters 207 Apple sauce, evaporated 213 Apple sauce, green 213 Apples, broiled 213 Apples, fried 213 Apricots, evaporated 214 Baked eggs 202 Baked omelet 205 Baked pears 214 Baked sweet apples 212 Baked toast 208 Batter for fruit fritters 207 Boiled eggs 200 Boiled hominy 211 Bread, fried 206 Bread omelet 205 Breaded eggs 202 Broiled apples 213 Corn meal mush 210 Cracker cream toast 209 Cranberry jelly 213 Cranberry sauce 215 Creamed eggs 202 Dumplings 215 Eggs au gratin 201 Eggs, baked 202 Eggs, boiled 200 Eggs, breaded 202 Eggs, creamed 202 Egg cutlets 203 Eggs, fried 201 Eggs, poached 200 Eggs scrambled 201 Evaporated apple sauce 213 Evaporated apricots 214 Evaporated peaches 214 Fried apples 213 Fried bread 206 Fried eggs 201 Fried hominy 211 Fried mush 210 Fritters, apple 207 Fruit fritters, batter for 207 Fruit sauces 212 Green apple sauce 213 Hominy, boiled 211 Hominy cakes 211 Hominy, fried 211 Maple syrup from sugar 207 Milk toast 208 Mush 209 Mush, corn meal 210 Mush, fried 210 Oatmeal mush 210 Omelet, baked 205 Omelet, plain 203 Oyster crackers, roasted 206 Peaches, evaporated 214 Pears, baked 214 Plain omelet 203 Poached eggs 200 Prunes, stewed 214 Rarebit, Welsh 206 Rhubarb sauce 215 Roasted oyster crackers 206 Scrambled eggs 201 Soft butter toast 208 Stewed prunes 214 Sweet apples, baked 212 Syrup, maple, from sugar 207 Toast, baked 208 Toast, cracker cream 209 Toast, milk 208 Toast, soft butter 208 Welsh rarebit 206

BREAD IN VARIOUS FORMS. INTRODUCTION 217 Baking powder biscuit 226 Baking powder griddle cakes 236 Baltimore hominy bread 234 Biscuit, baking powder 226 Blueberry griddle cakes 237 Blueberry muffins 232 Boston brown bread 222 Bread, Baltimore hominy 234 Bread, corn 233 Bread dough, rolls from 223 Bread, entire-wheat 221 Bread, graham 221 Bread griddle cakes 238 Bread made with dry yeast 219 Bread, pulled 223 Bread, rye 222 Bread, steamed Indian 223 Bread, water 220 Buckwheat cakes 235 Buttermilk or sour milk muffins 230 Cakes, baking powder griddle 236 Cakes, blueberry griddle 237 Cakes, bread griddle 236 Cakes, buckwheat 235 Cakes, sour milk graham griddle 236 Cakes, ground rice griddle 237 Cakes, hominy griddle 236 Cakes, hominy, with sour milk, griddle 237 Cakes, raised flannel 238 Cakes, sour milk griddle 235 Cakes, sour milk Indian griddle 236 Corn bread 233 Corn cake, spider 233 Corn dodgers 234 Cream of tartar muffins 232 Crumpets 227 Dry yeast, bread made with 219 Entire-wheat bread 221 Flour pop-overs 228 Gems, wheat 229 Graham bread 221 Graham muffins 231 Graham muffins with sour milk 231 Graham pop-overs 229 Griddle cakes, bread 238 Griddle cakes, baking powder 236 Griddle cakes, blueberry 237 Griddle cakes, ground rice 237 Griddle cakes, hominy 236 Griddle cakes, hominy, with sour milk 237 Griddle cakes, sour milk 235 Griddle cakes, sour milk graham 236 Griddle cakes, sour milk Indian 236 Ground rice griddle cakes 237 Hominy griddle cakes 236 Hominy griddle cakes with sour milk 237 Hominy waffles 240 Hop yeast 218 Luncheon rolls 226 Milk rolls 225 Muffins, blueberry 232 Muffins, buttermilk or sour milk 230 Muffins, cream of tartar 232 Muffins, graham 231 Muffins, graham with sour milk 231 Muffins, raised wheat 230 Muffins, rye 231 Muffins, rye, with sour milk 231 Muffins, white corn meal 233 Muffins, yellow corn meal 232 Parker House rolls 224 Pin wheels 227 Pop-overs, flour 228 Pop-overs, graham 229 Pulled bread 223 Quick luncheon rolls 227 Raised flannel cakes 238 Raised wheat muffins 230 Raised wheat waffles 240 Rolls from bread dough 223 Rolls, luncheon 226 Rolls, quick luncheon 227 Rolls, milk 225 Rolls, Parker House 224 Rolls, sponge 224 Rye bread 222 Rye muffins 231 Rye muffins, with sour milk 231 Rye pop-overs 229 Sally Lunn 228 Sour milk graham griddle cakes 236 Sour milk griddle cakes 255 Sour milk Indian griddle cakes 236 Sour milk or buttermilk muffins 230 Spider corn cake 233 Sponge rolls 224 Steamed Indian bread 223 Waffles 238 Waffles, hominy 240 Waffles, raised wheat 240 Water bread 220 Wheat gems 229 White corn meal muffins 233 Yeast, hop 218 Yellow corn meal muffins 232

CAKE. Angel 244 Blackberry jam 242 Blueberry 247 Chocolate icing 252 Clinton doughnuts 249 Cold water 245 Corn starch 244 Dropped doughnuts 250 Gingerbread, maple sugar 248 Gingerbread, soft molasses 248 Gingerbread, soft molasses, No. 2 249 Gingerbread, soft molasses, No. 3 249 Hermits 247 Icing 252 Maple sugar gingerbread 248 Plain cup 245 Plain sponge 243 Raised fruit 241 Rich cup 245 Rich sponge 242 Soft molasses gingerbread 248 Spice 241 Strawberry shortcake 251 Strawberry shortcake, No. 2 251 Swiss 246 Tea 246

PASTRY. Apple pie, sliced 254 Apple pie, stewed 255 Apple turnovers 259 Berry pies 256 Berry tarts 258 Chocolate pie 258 Cream pie 257 Delicate paste 253 Lemon pie 256 Mince meat 254 Mince pies 255 Peach pie 255 Plain paste 253 Sliced apple pie 254 Squash pie 256 Stewed apple pie 255 Sweet potato pie 257 Washington pie 258

PUDDINGS. Apple and Indian 262 Apple sponge 263 Apple tapioca 262 Baked apple 261 Baked apple dumplings 261 Baked Indian 271 Baked rice 280 Berry 266 Blackberry 267 Blueberry 265 Blueberry, No. 2 266 Boiled rice 278 Bread 272 Caramel 276 Chester 269 Chocolate 275 Chocolate, No. 2 275 Cocoanut 277 Cold farina 280 Cold rice 279 Corn starch 276 Cottage 273 Cream 274 Custard 277 Dumplings, baked apple 262 Dumplings, steamed apple 262 English rice 280 Farina, cold 280 Farina fruit 281 Farina, hot 280 Graham 270 Hot farina 280 Indian and apple 262 Jam 268 Lemon 273 Little fruit 265 Mock Indian 272 Oatmeal 278 Orange snow 283 Peach tapioca 263 Plum 269 Prune 263 Prune tapioca 264 Quick steamed apple 261 Quiver 268 Raspberry tapioca 264 Rhubarb 267 Rice balls 279 Rose 281 Snow 282 Snow, No. 2 282 Snow blancmange 283 Sponge 273 Sponge apple 263 Steamed apple 260 Steamed apple dumplings 262 Steamed batter 268 Steamed black 267 Steamed Indian 271 Steamed Indian and apple 271 Steamed Indian berry 271 Tapioca 278 Tapioca prune 264 Tapioca raspberry 264 Turkish 270 Wayne 270

PUDDING SAUCES. Cinnamon 286 Clear 286 Clear lemon 286 Creamy 284 Egg 285 Foaming 284 Fruit 285 Golden 287 Hot cream 288 Italian 287 Molasses 285 Nutmeg 286 Vinegar 285 Wine 284

SWEETS. Apricot ice 299 Baked cup custards 290 Blackberry jelly 294 Blancmange, chocolate 292 Blancmange, moss 292 Blancmange, sea moss farina 292 Chocolate ice cream 297 Cider jelly 293 Coffee jelly 294 Cup custards, baked 290 Cup custards, steamed 290 Custard, soft 289 Directions for freezing 295 Lemon jelly 293 Lemon sherbet 298 Milk sherbet 298 Moss blancmange 292 Orange jelly 294 Orange sherbet 298 Peach ice 299 Peach ice cream 297 Pistachio ice cream 297 Raspberry jelly 294 Rennet custard 290 Sea moss farina blancmange 292 Slip 291 Soft custard 289 Steamed cup custards 290 Strawberry Bavarian cream 291 Strawberry ice cream 297 Strawberry jelly 294 Tapioca custard 290 Vanilla ice cream 296 Wine jelly 293

BEVERAGES. Boiled coffee 302 Breakfast cocoa 304 Broma 304 Chocolate 304 Cocoa 304 Cocoa shells and nibs 306 Coffee 301 Filtered coffee 302 Lemonade 306 Tea 300

PRESERVES AND PICKLES. Blackberry jam 314 Canadian tomato pickle 320 Canned rhubarb 314 Canned tomatoes 322 Canning fruits 311 Catsup, tomato 321 Covering jellies 316 Crab apples 308 Crab apple jelly 318 Crab apple, spiced 323 Cucumber pickles 318 Currant and raisin jam 315 Currant jelly 316 Currant jelly, No. 2 317 Currants, spiced 322 Different fruits need different treatment 312 Filling the jars 312 Governor’s sauce 321 Grape preserve 309 Jam, blackberry 314 Jam, raisin and currant 315 Jam, raspberry 314 Jellies 315 Jelly, currant 316 Other jellies 318 Peaches, preserved 307 Pear marmalade 315 Pears, preserved 308 Piccalilli 323 Pickle, tomato 320 Pickles, cucumber 318 Pineapple, preserved 310 Pineapple, uncooked, preserved 310 Preserved peaches 307 Preserved pears 308 Preserved pineapple 310 Preserved uncooked pineapple 310 Preserved plums 309 Preserved quinces 309 Pulp of fruit, what to do with it 307 Quality of the fruit 307 Raspberry jam 314 Rhubarb, canned 314 Small fruits, how to can 313 Spiced crab apple 323 Spiced currants 322 Sun cooked strawberries 311 Sweet cucumber pickles 319 Tomatoes, canned 322 Tomato catsup 321 Tomato pickle 320 What to do with fruit pulp 307

FOR THOSE WHO LIVE ON FARMS. INTRODUCTION 324 Bacon, to cure breakfast 328 Butter making 335 Cheese, cottage 335 Cheese, hogs’ head 330 Chine and jowl, to cure 328 Chine pillau 329 Corned shoulder of mutton 326 Corning, how to prepare meat for 325 Cottage cheese 335 Cream, care of 334 Dairy, the 334 English sausage meat 328 Essence of rennet 333 Hams, to cure 327 Hogs’ head cheese 330 Jowl and chine, to cure 328 Jowl, to cook 329 Lard, how to render 320 Milk, care of 334 Mutton, corned shoulder of 326 Pickle for any kind of meat 326 Pickle for tongues 326 Pigs’ feet 332 Pillau, chine 329 Rennet, essence of 333 Rennet, to preserve 332 Rennet wine 333 Sausage meat 328 Sausage meat, English 328 Scrapple 331 Soused tripe 332 Tongues, pickle for 326 Tripe 332 Wine, rennet 333

CARE OF THE SICK. INTRODUCTION 338 Apple water 348 Arrowroot gruel 347 Barley water 348 Bathing 339 Beef juice 345 Beef tea 344 Broth, mutton 341 Camphorated oil 351 Cleanliness and ventilation 329 Cold in the head, remedy for 351 Cracked ice, to keep 341 Cracker gruel 347 Crust coffee 349 Custard, mutton 343 Eggnog 348 Egg tea 349 Flour gruel 346 For a cold in the head 351 Gargle for a sore throat 351 Gruel, arrowroot 347 Gruel, cracker 347 Gruel, flour 346 Gruel, Indian meal 346 Gruel, oatmeal 346 Ice, cracked, to keep 341 Ice, to break in a sick room 341 Indian meal gruel 346 Jelly, restorative 350 Lemonade, moss 349 Lime water 351 Milk punch 347 Moss lemonade 349 Mutton broth 341 Mutton custard 343 Neuralgia, to relieve 340 Oatmeal gruel 346 Oyster roast 343 Oysters roasted in the shell 343 Oysters, steamed 343 Prunes, senna 350 Punch, milk 347 Raw beef sandwiches 345 Restorative jelly 350 Rice water 348 Roast oysters 343 Roasted oysters, in the shell 343 Round steak 345 Sandwiches, raw beef 345 Senna prunes 350 Sore throat, a gargle for 351 Steak, round 345 Steamed oysters 343 Tea, beef 344 Tea, egg 349 Turpentine applications 340 Ventilation and cleanliness 339 Wine whey 349

WHEN CLEANING HOUSE. INTRODUCTION 352 Carpets, laying the 357 Carpets, taking up and cleaning 355 Cleaning the cellar 353 Dusting 356 From cellar to attic 354 Kitchen, pantry, and closets 359 Rooms on the first floor 358 Sweeping 356 System absolutely necessary 352 Washing painted surfaces 356 Whitewashing, importance of 354

ODD BITS OF USEFUL KNOWLEDGE. A word regarding stains 371 About whipping cream 364 Acids, what to do if they are spilled 377 Alcohol for grass stains 376 Ants, how to drive away 387 Bouquet of sweet herbs, how to make 367 Brass, how to clean 383 Bread, to freshen 367 Bread crumbs, how to prepare 365 Breading articles for frying 365 Brightening leather furniture 379 Brushes, to clean 381 Burning accidents, what to do in case of 368 Cake, to freshen 367 Care of straw matting 381 Care of the hands 387 Cement for china 384 Chandeliers, keeping flies from 387 Chimney, what to do when it is cold 385 Cleaning brass 383 Cleaning chamois skins 381 Cleaning dress silks and ribbons 380 Cleaning fluid, a good 378 Coffee, tea, or wine stains on linen 374 Cold cream 388 Colors, restoring 377 Conveniences when sweeping 383 Cream, about whipping 364 Crumbs, how to prepare 365 Cupfuls, half-pints, and gills 388 Driving away ants 387 Equivalents of measures in weight 389 Flies, to keep away from chandeliers 387 Flour, difference in various brands 361 Flour paste 368 Fruit stains, treatment of 373 Frying, breading articles for 365 Furniture, to remove stains from 382 Getting rid of the odor of onions 366 Grass stains, alcohol for 376 Grease spots on wall paper, treatment of 378 Grease spots, to remove 371 Grease, to take from wood and stone 372 Handles of knives and forks, how to fasten 384 Hands, the care of 387 Heat of the oven, how to test 386 Herbs, sweet, making a bouquet of 367 How to prepare bread crumbs 365 Iron and earthen ware, to temper 367 Iron rust, the best way to remove 374 Javelle water, how to make 377 Kid, to prevent from cracking 385 Leather furniture, to brighten 379 Marble, removing stains from 373 Matting, care of 381 Measures, equivalents of, in weight 389 Mending breaks in plaster 383 Meringue, to prevent from falling 367 Mildewed clothes, treatment of 374 Muriatic acid for stains on porcelain 376 Naphtha, use of, in the household 369 Oil, value of a drop of 385 Onions, getting rid of the odor of 366 Onion juice, ways to get 366 Oven heat, testing with paper 386 Oven thermometers 386 Paint, to remove 376 Paper, soiled, how to clean 378, 379 Paste, flour 368 Pitch and tar, to remove 375 Plaster, mending breaks in 383 Points of difference in various brands of flour 361 Porcelain, stains on, how to remove 376 Preventing a meringue from falling 367 Preventing silks and woollens from turning yellow 380 Raisins, how to stone 366 Removing blood stains 375 Removing ink stains 376 Removing iron rust 374 Removing sewing-machine oil stains 375 Removing stains from marble 373 Restoring colors 377 Ridding the house of water bugs 386 Silk goods, to keep from turning yellow 380 Soiled paper, stale bread for cleaning 379 Stains, a word regarding 371 Stains, fruit, treatment of 373 Stains on linen,—coffee, tea, or wine 374 Stains on porcelain, muriatic acid for 376 Stains, removing ink 376 Stale bread for cleaning soiled paper 379 Stoning raisins in an easy manner 366 Straw matting, care of 381 Sweeping, conveniences to use when 383 Sweet herbs, making a bouquet of 367 Tar, how to remove 375 Testing the oven heat with paper 386 Thermometers, oven 386 To clean brushes 381 To clean woods in natural finish 382 To freshen bread and cake 367 To make Javelle water 377 To prevent kid from cracking 385 To remove grease spots 371 To remove paint 376 To remove pitch and tar 375 To remove white stains from furniture 382 To take grease from wood and stone 372 To temper iron and earthen ware 367 Use of naphtha in the household 369 Value of a drop of oil 385 Various brands of flour, points of difference in 361 Wall paper, treatment of grease spots on 378 Wall paper, two ways to repair 379 Water bugs, ridding the house of 386 Ways to get onion juice 366 What to do when burning accidents occur 368 What to do when the chimney is cold 385 When and why soda, cream of tartar, and baking powders are used 363 When acids are spilled 377 When clothes become mildewed 374 Woollen goods, to keep from turning yellow 380

Transcriber’s note:

All instances of ‘Bechamel’ and ‘Bechémal’ changed to ‘Béchamel’

Page 12, full stop inserted after ‘handled,’ “Dipper, long-handled.”

Page 12, ‘Dishcloths’ changed to ‘Dish-cloths,’ “Dish-cloths, two,—one being of”

Page 66, ‘lamb’s’ changed to ‘lambs’,’ “and lambs’ livers are delicious”

Page 86, em-dash changed to space after ‘salt,’ “1 teaspoonful of salt, generous.”

Page 96, ‘white-fish’ changed to ‘whitefish,’ “bluefish. Whitefish, like cod”

Page 134, ‘stew-pan’ changed to ‘stewpan,’ “the bones in a stewpan and”

Page 149, ‘Syrinkle’ changed to ‘Sprinkle,’ “the little dishes. Sprinkle the crumbs”

Page 168, ‘strawcolor’ changed to ‘straw-color,’ “turn a light straw-color.”

Page 206, both instances of ‘rare-bit’ changed to ‘rarebit,’ “Welsh Rarebit,” “The rarebit can be made”

Page 213, ‘tablepoonful’ changed to ‘tablespoonful,’ “1 tablespoonful of sugar.”

Page 220, em-dash changed to space after ‘water,’ “1/2 pint of water, generous measure.”

Page 230, ‘muf’ changed to ‘muffins,’ “above, a dozen muffins can be made”

Page 234, em-dash changed to space after ‘water,’ “1/2 pint of boiling water, generous.”

Page 241, full stop inserted after ‘egg,’ “1 egg.”

Page 251, em-dash changed to comma and space after ‘milk,’ “1 gill of milk, generous measure.”

Page 258, ‘tablepoonful’ changed to ‘tablespoonful,’ “half a tablespoonful of boiling water”

Page 275, ‘teasponnful’ changed to ‘teaspoonful,’ “1/2 teaspoonful of salt.”

Page 279, ‘teaspoonfnl’ changed to ‘teaspoonful of,’ “1/2 teaspoonful of salt.”

Page 288, ‘sta ch’ changed to ‘starch,’ “the powdered sugar and corn starch”

Page 290, ‘not’ inserted after ‘may,’ “the tapioca may not have absorbed”

Page 314, full stop inserted after ‘sugar,’ “3 quarts of sugar.”

Page 320, ‘horse-radish’ changed to ‘horseradish,’ “the jars the horseradish, ginger”

Page 320, ‘tumeric’ changed to ‘turmeric,’ “2 tablespoonfuls of turmeric”

Page 331, em-dash changed to space after ‘meal,’ “1/2 pint of corn meal, generous measure.”

Page 346, full stop inserted after ‘milk,’ “1 pint of milk.”

Page 358, full stop inserted after ‘it,’ “old sheet over it. Spread the”

Page 384, ‘quick-lime’ changed to ‘quicklime,’ “Powder quicklime and stir it”

End of Project Gutenberg's Miss Parloa's Young Housekeeper, by Maria Parloa