AUGUST 2, 1907
The Commoner.
11
wore soapsuds, rubbing gently with
the hands, wetting only one piece
at a time, finishing and hanging to
dry before commencing another.
"When the goods appear clean,
squeeze with the hands as . dry as
possible, then wash in' the same
amount of water to which has been
added the rest of the starch, squeeze
dry, and rinse well in clear water,
dry in tho shade and iron on the
wrong side. No further starching
will bo necessary; it will bo "like
new."
When coarse lawns or cottons fade
In the wash, a dainty pink can be
given them by coloring the rinse wa
ter with some red goods that will
fade. Many so-called "turkey-reds"
will do this, either print or cheese
cloth. For blue, get the desired
color by using wash blueing in soft
water for tho desired shade. Do not
use hard water, as it is apt to "spot."
A little borax in the rinse water
will give a "body" to sheer handker
chiefs, making them iron easier and
look better when done, without un
duly stiffening them.
Testing Fruit Jars
In order to test the fruit jars, fill
with hot water, place upon each a
new rubber and screw on the top
tightly. Turn the jar bottom-end up,
and let Btand a few minutes. If any
water escapes, the jar is not air
tight, and either the rim of the cover
must be straightened, or another 'one
found that will fit the jar. Some
times the metal top gets bent ever
so little, yet it is enough to admit
air and ruin the contents of tho jar.
Sometimes two rubbers are called for
owing to some peculiarity of the top
of the jar, or the metal top. "When
you have found a top that suits, keep
it with the jar to which it has been
fitted.
'tr
Pickle Lore
A correspondent advises ashes and
hot water for plumping pickles.
"When it is wanted to use the pickles
(which have been put down in brine)
take them out, rinse off and to one
gallon of pickles dissolve a teacup
ful of clean, strong 'wood ashes in
boiling hot water enough to cover
the cucumbers, and pour this over
them, letting stand until cold. Then
soak them in the usual way, and they
will be crisp and plump.
Another method which is recom
mended for greening pickles is to
put into the vessel in which they are
packed a handful of horse-radish or
grape vine leaves between layers of
pickles. This is at least harmless.
Do not use copper vessels in making
pickles.
Use only the best vinegar and
freshest of spices, and remember that
you can get out of the jar only what
you put into it. For the best re
sults, only the best materials must
be used.
Too much alum will be injurious
in making pickles7 but a lump the
size of a small nutmeg to a gallon of
cucumbers, dissolved and added to
the vinegar when scalding the pickles
for the first time, will help to make
them crisp and tender.
Pickles are not regarded as par
ticularly wholesome, but if they must
be eaten, they should be made at
home, and with the utmost care in
using only the best of everything and
proper vessels in making.
is an excellent change, it is not to
be recommended as a steady diet for
hot weather.
Put tho ham to soak over night,
after Washing it woll in warm water;
in tho morning put it into clear,
fresh water, in a vessel that will con
tain water to more than cover it, and
bring it slowly to a boil. Keep boil
ing steadily without diminution, al
lowing twenty minutes for each
pound, until the ham is done. This
you will .know by the small bono in
the hock coming out easily when
pulled. Then take from tho fire,
leaving to cool in the same water,
and when quite cool, draw off the
skin and cover with a mixture of
bread crumbs mixed with egg, a very
little salt, sugar and a small quan
tity of made mustard, and set in the
oven and cook very slowly, basting
very often with two tablespoonfuls
of vinegar in a cup of water, for two
hours. For school luncheons later
on, this is very nice.
Spring Chicken
"A Southern Sister" sends 'in tho
following for a breakfast dish:
Dress, clean and joint a young fowl;
sprinkle with pepper and salt and
roll in sifted flour. Beat one egg
with two tablespoonfuls of water,
and, holding the pieces of chicken in
the hand, turn it every way while
pouring the beaten egg over it with
a spoon, that it may be thoroughly
wet with it, then roll it in finely
sifted bread crumbs, covering it
thickly. Arrange the pieces of
chicken in a dripping pan so as to
expose as much surface as possible
to the heat, and set in a hot oven.
When it has been in five minutes,
baste each, piece thoroughly with
melted butter, using at least a half
teacupful, return to the oven, and
it should be done in twonty minutes,
if tho oven is hot enough, and each
piece should be enclosed in a crisp
brown crust. When done, lay the
pieces on a platter, and make a
cream sauce, using the melted butter
in the pan as a foundation. Set the
pan on the stove and allow the but
ter to become "sissing" hot, then
stir hi a heaping tablespoonful of
flour, a little pepper and salt, and
stir until smooth; pour in a cupful
of cream or rich milk, let it come to
the boiling point, stirring, then servo
either in a bowl, or poured over the
chicken.
Boiling a Hani
Cold boiled ham is nice for picnics,
Impromptu luncheons, and summer
breakfasts, if the boiling is done in
the .. home-kitchen. 'The "grocer's
boiled ham" is not very satisfactory.
If possible to get an old-time "coun
try ham," or a real "Virginia" ham,
these'are the best; but get the best
"sugar cured" to be had. While it
Perspiration Stains
Perspiration stains are made by
both acid and alkali in the perspira
ation, and what will remove one will
set the other, In most cases. If the
garment Is washable, put into tepid
water and soak, using no soap, rub
bing gently with the hands from,
time to time to loosen the stain. If
put into soapy water, the stain will
"set," and can not be removed. Just
clear, tepid water should be used.
It is claimed that a mixture of equal
parts of alcohol and ether, with a
little household ammonia will re
move most of the stain. In applying,
lay several thicknesses of white blot
ting paper under the soiled place to
prevent the formation of a ring
around the edge of the place treated.
Apply the fluid drop at a time, grad
ually working round and round to
the outer edge of the stain, and rub
bing with a clean cloth until perfect
ly dry.
"Fried Chicken"
Dress and joint one or more young
chickens, wash and wipe dry with a
clean, damp cloth. Do not leave to
soak in water, as this draws out the
juices and renders the meat tough.
Haye at hand a plate in which suffi
cient flour, sifted and salted,' is placed
for rolling the pieces of .chicken.
Have the skillet on the stove with
two inches of boiling hot sweet lard.
The fat should be hot enough to at
once soar the outside of the flash,
but not to scorch and blacken before
sufficiently cooked to sot back a lit
tle for cooking. Lay tho1 floured
pieces of chicken Into tho hot fat,
tho thick pieces like the thigh and
drumstick first; do not crowd tho
skillet; turn tho pieces so they will
brown on all sides quickly and when
all are nicely seared, draw the skillet
back a little from the very hot fire,
that tho flesh may cook thoroughly
Inside, but keep hot enough to con
tinue cooking. Only experience can
tell you just when tho pieces are
dono, as it depends on tho amount
oe neat, and the thorough cooking
through. As fast as the pieces are
done, lift onto a plate which must
be kept hot, and add more pieces to
the fat until all are done. If there
is more fat left in the skillet than
is wanted for gravy, pour It off, and
if tho fat has been allowed to scorch
at all, strain all tho fat, putting hack
only what is wanted into the skillet.
About three tablespoonfuls of the fat
Is enough for this. Have a cup of
sweet milk boiling hot, brown a
tablespoonful of flour in tho fat, stir
ring to blend, and as soon as the flour
is a light straw-color, pour In the
hot milk, stirring, and add salt and
pepper to taste; allow tho mixture
to just come to a boil, and pour out
into a boat or bowl. If the gravy
is allowed to boil, it will curdle; if
"just right," it will be like thick
cream, smooth and savory. Biscuit
and coffee should be served with
fried chicken.
Query Box
C. S. See article "For the Laun
dry." "Flower Lover" See "Potting.
Easter Lilies," in another column.
Emma D. Recipes for cooking
spring chicken given in another col
umn. Also "Boiled Ham" for picnic
uses.
L. M. Try tho cheap canvas low
shoes to be had at most shoe stores.
They are cooler than leather, and
servo well for house wear.
S. S. Aluminum vessels require
tho same care that silver does. Pol
ish with nothing that will scratch.
E. J. Remove the machine grease
stains by washing in a solution of
cold, soft water and baking soda.
Distressed Try brushing the mud
stains on the bottom of the white
linen dress with a stiff brush dipped
in diluted Javelle water.
"A Reader" The books can be
had at almost any public library, es
pecially in a largo city. You will
have no difficulty in getting answers
to your inquiries at the information
desk of the library.
"Orange Blossom" One of the
best and safest "bleaches" for the
face, neck and arms, is sour butter
milk. It is more efficient if a table
spoonful of horse-radish (grated) is
added to a pint of the milk, letting
stand for a few hours, then applied
to the skin by "dabbing," letting it
dry on. The juice of a ripe tomato is
also recommended.
Housewife Let the jelly get cold;
then put the parafilne wax in a cup,
set the cup in a dish of hot water,
and when the wax is melted, pour
a quarter-inch thick over the top of
the jelly. It will harden immediate
ly. When the jelly Is to be used, lift
the cake of wax, wash thoroughly and
put away I- a covered jar to be used
again. Not expensive.
V. S. Manufacturers are antici
pating the use of denatured alcohol
as fuel by putting upon the market
many devices intended for household
purposes in the kitchen. Learn as
much as possible about the matter
before you invest. There, will be
many use! ss things. (2) Lav over
Uhe gas burner a piece of sheet-metal
stiffened at the edges and perforated
with many half-inch hole, Aud on
thin you can set uovornl umtilyth
sols,, cooking aa many different kinds
of food. Th.o boat will b& dlmtfad
equally undor the rnatal. Atoam
cooker is a good thin to use with a
gas Htovo.
Plums
Pickled Plums To seven pounds
of plums, allow four pounds of sugar,
two ouiicob of stick cinnamon, two
ounces whole cloves, tenspoonful of
mace, and a quart of vinegar. Put
into a Jar first a layer of plums, then
a layer of mixed spices, then a layer
of plums, and so on, until all aro
used. Scald the vinegar and sugar
together and pour boiling hot over
the plums; let stand woll envnrnri
until the vinegar gets cold, when it
should be drained off, rohoatod, and
again poured ovor tho plums. This
should be. repeated three time. Tho
fourth timo, scald all together,
bringing to a brisk boil, and at once
putting into self-sealing Jars and
made air-tight.
Spicod PluniH Mnko a syrup, al
lowing one pound of sugar to one
pound of plums and a scant pint of
strong vinegar. Allow one ounce
each of ground cinnamon, cloves,
mace and alspiro to a pock of plums.
Sow tho spices up in four little
cheese-cloth bags after being woll
mixed. Prick each plum with a
darning needle; add the spices to tho
syrup, bring to a boil and pour over
tho plums dropping the bags
among tho plums. Cover and let
stand three days, then skim out tho
plums, boll down tho syrup until
quite thick, then pour boiling hot
over the plums in tho jar in which
they aro to bo kept. Seal, oK cover
closely, and keep in a cool, dry
place. M. M. 13.
Whole Wheat lirciul
Bread made of whole wheat may
look as nice and be as light and soft
as the white bread, if made and
baked properly, and ft has a much
sweeter, better flavor. If tho follow
ing directions aro carefully followed,
it will insure success: Proportion
your yeast and water as for any
light bread; place in a suitable sized
vessel to stir, add salt and a small
piece of fresh lard or butter; have
sifted and ready a pan of whole
wheat flour, also a pan of white
flour. Now add to your mixture two
double handfuls of the whole wheat
and one of the white flour,, and stir
the batter; continue adding flour so
arid stirring, until your dough is stiff
enough to finish kneading with tho
hands. The proportion of flour is
two-thirds whole wheat and one
third white. The use of the white
flour makes tho bread lighter than
all whole wheat. Do not mix too
stiff or the bread will be dry. Let
rise over night, work down early
next morning, let get light again,
then mold into loaves, place in pans,"
and when light, bake in a rather hot
oven until well done. The loaves
should not be very large, and should
be baked in separate pans. Do not
cut the bread while hot.- Good
Housekeeping.
To Dry Corn
Cook nice ears of green corn on
the cob a few minutes to thicken the
milk; then slice it off, cutting
through the kernel several times in-'
stead of cutting close to the cob and
scraping. Spread this on a clean
cloth and lay in the sun to dry, cov
ering vith a mosquito netting to
keep off the flies. Every evening,
bring it inside before the dew falls,
spreading so it will not sour, and in
the morning put it out again. Do
this until the corn Is thoroughly dry,
when It should be tied in a lpose
meshed bag and hung in a dry place.
Soak over night before cooking, Fine
for cooking with lima beans.
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