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About The Omaha morning bee. (Omaha [Neb.]) 1922-1927 | View Entire Issue (May 18, 1924)
How to Remove Fruit Stain* From Cloth*. Canady or Sugar—Apply clean cold water. Chewing Cum—Use carbona and elbow grease. Coffee, Tea and Fruit- Dip in hot solution of soda—one pound to a gollon of water—then in hot soapy water. Should this not remove stain, dip in ammonia and soda and hang in sun. Grass Stains—Rub with am monia, wash in solution of soda - one pound to the gallon of water. Solution should be hot. Ink—Soak the spot in strong salt water and rinse in strong solution of ammonia. Repeat if necessary. Mud — Soak in kerosene and rinse in hot water. Nicotine -Hot water and soap Oil and Grease Stains—Place clean cloth or blotting paper be neath spot, rub with gasoline or benzine. Cover with Fuller’s earth or powdered chalk and leave in sun for a few hours. Paint—Mix half ammonia with half turpentine. Shake well and dab on stain. Scrape off and re move spot with benzine. If not thoroughly removed, proceed as for oil and grease stains. Perspiration—Wash out in clean cold water and dab on am monia. Dry in shade. Rust Lemon juice and salt. Leave in nun to dry. Repeat if necessary. Rust may also be re moved with oxalic acid this should be used carefully, as oft times it injures the fabric. Scorch If not too se\%re, rinse in soapy water, dab on white vinegar and allow to dry in sun. Repeat if necessary. Shoe Polish—Use turpentine ami remove with benzine or gasoline. w'ith ammonia Another remedy Tar Soften tar with glycer ine. Scrape off well. Dab on benzine. Wash in soda water is to soak in warm milk and salt How to Remove Pulp From Orange*. Pare the orange with a sharp knife, removing every particle of the thin inside membrane wrth^ the peel. This will leave the orange pulp exposed. Hold the orange over a plate, so that any juice which may drop will be saved. Insert the point of the knife at the stem end of the orange, close to the membrane that divides the sections. Care fully work the knife in, separat ing the membrane from the sec tion. Then carefully separate the section of orange from the membrane on its other side; re move the whole orange section, complete in shape, and entirely free from membrane. Repeat until all the sections are re moved. Vegetables Why We Should Eat Them and How to Prepare. Everywhere, in these parts, greens or roots, vegetables are sprouting. The mere thought of it makes one’s mouth twitch with desire and the juices flow with avidity. The markets are fairly bulging with hot house and southern vegetables. Now is the time to partake of them, for they yield the food elements necessary— indispensable to man, we should say. In the vegetable world the cereals form a very essential part of our diet, for they, in the main, supply the carho hydrates or heat-giving matter. Another nutrition group termed pulse are those which have their seed enclosed in a pod. The most familiar are peas, beans and lentils; pea* and beans are eaten in the green or unripe state as well as in the dried. They contain a large amount of flesh forming matter, usually a fair amount of starch, but are deficient in fat. Peas and beans also contain sulphur and have a gas forming tendency. Lentils have less sulphur and. by reason of it. are more easily digested. The more juicy vegetables, such as potatoes and cabbage, spinach, celery, onions, carrots, parsnips arid cauliflower, are very valuable on account of their mineral content, chief of which is potash salts, so necessary to keep the blood in a healthy condition. Whi n cooking vegetables care should be taken not to lose the salts. Steaming is preferable to boiling, though it does not improve the color of greens. How ever, by adding a 1 iitie lemon juice to the water in which new1 potatoes are boiling, the color can be vastly improved. Mint is sometimes cooked with new po tatoes. To secure a good color in vegetables when cooked careful cleaning and preparation before cooking is essential Earthy roots, such as potatoes, tur nips and carrots must be both well scrubbed and rinsed in dean water be fore peeling. Should you discover any coarse or discolored leaves or any dark or decayed spots, they should be removed before cooking. Peel potatoes thinly, or if new merely brush them to get the skin off. Turnips should be thickly peeled, for their rind is hard and woody. Carrot, unless old, need scrap i: g only. After the removal of the skin, all root vegetables (except the onion kind), should be placed in cold water until wanted. Potatoes, artichokes and salsify especially, must not remain a mo ment out of water after peeling or they will turn dark. To the water used for two last a little salt or lemon juice should be added to keep them white. Root vegetables should be boiled with the lid of the pan on; green vegetables should be boiled with the lid of the pan off, for the preservation of the 1 color. Something About Eggs r ITH the approach of the laying season eggs, of course, drop in price, due naturally to the plentiful supply. At such time one needn’t worry over whether the eggs purchased are fresh or not. But at off seasons, when eggs are scarce, it pays to test them to ascertain whether or not they are fresh. Quite fresh eggs will sink in a strong solution of hot water, and, as they be come stale, they remain suspended at different depths in the brine and will eventually float. When eggs are cheap that is the time to preserve them. Care should be ex ercised in the selection of eggs to insure freshness. Put them to the test above mentioned. There are different methods of pre serving, but all aim at the same thing, namely, at coating the porous shell with some substance which will prevent the air entering and setting up decomposi tion. When eggs are used as food they should be rooked at a low temperature. The time required for cooking varies with the s'r.e of the egg. from two and a half minutes for poaching a medium sized egg to four and a half minutes for boiling a large one. If too much cooked the white becomes tough, hard and, to many people, indigestible. \\ hen required for salads, garnish ing, etc., the eggs mu3t bo boiled from 10 to 20 minutes, and if the yolks are to be powdered for sprinkling they must be cool ed for a longer time or the cen ters will be somewhat tough and elastic and useless for the purpose. While beating eggs a little salt added to the white helps to bring them to a froth more quickly. Important Little Things About Pie Baking Good pies with light, flaky crusts are not easy to make, as you know. But there are a num ber of little knacks that help to assure satisfactory results. For instance: Materials for pie paste should always be cold to start with. Then, when the pie paste is mixed, chill it before lolling it out. It will be easier to roll and the crust will be flakier. Paste covered and placed in the icebox or other cool place will keep for several days. Another aid to perfect crusts is to cut the lard and water into the flour. Pie and tart shells, single crusts baked separately, lessen the chance for a soggy trust, and make attractive looking pies. The paste for these shells should be moulded on the back of the tin, pricked on the bottom and sides to prevent the crust from puffing unevenly, then placed in a quick oven (about 375 degrees) and baked with the temperature lowered You can bake a number of shells at a time and keep them for several days in a closed con tainer. freshening them, if neces sary, by reheating. An interesting variation for fruit pies is to put the fruit in the bottom of the pan and use only a top crust. Chocolate Covered Figs This toothsome and wholesome confection conies from New Or leans. and is especially to he rec ommended for chSdren. because it satisfies the craving for sweets with a food that is digestible, nu tritious and has a tonic effect on the system. The figs should first be steam ed until they are very tender This may be done conveniently in an enameled ware steamer with a removable rack. W hen the figs have cooled remove the soft centers and chop this portion fine with a few nuts and candied fruits. Fill the figs with this mixture and dip them in un sweetened chocolate which has been melted in an enameled ware double boiler. The chocolate coating will keep the figs soft and moist for a considerable time. STEAKS Owing to our large turn over our meats are al ways fresh. Quality m eats and sausages our specialty. ASK FOR SWISS STF.AK FOOD CENTER Men! Dept. Gas Ranges and Refrigerators —For the Warmer Weather The warmer days will be here. Are you prepared? These items will be of special interest at this season. Typical values for this week's selling Gas Range As illustrated, fully trfmmed in white porcelain. Large eire oven and broiler. $f>5.00 T*' $42.75 Refrigerator Full 100-pound ice capacity; sanitary white enamel lined. Patented drain pipe and drip :r.Sp"'*’ $43.75 r:]s FIXES MosgunrasEtc r* the room with ■ fine, , low* met cd FI.Y-TOX It luagess •« long enough to do it» eod, F^lewsant odor hjmnop to hamaow »«*>' tflimalv Wtil not Mm Sold Ijt" hwr grocwr or druggaat