Things Mother Used to Make Part 18

Put it into a paper bag and place right on the ice. It will keep a week in this way.

=To Keep Celery=

Do not put it into water. Wrap it in a cloth, wet in cold water and place directly on the ice.

=To Keep a Piece of Salt Pork Sweet=

Put it in a strong brine made of one quart of cold water, and two-thirds of a cup of salt.

=Save Potato-Water=

Pare potatoes before boiling, and then save the water, to mix your yeast bread with.

=A Use for the Vinegar Off Pickles=

When your pickles have been used from your gla.s.s jars, do not throw away the vinegar. Use it in your salad dressing. It is much better than plain vinegar because of the flavor.

=Do not Allow a Child to Eat Fresh Snow=

This often looks clean and pure but fill a tumbler with it, cover to keep out the dust and then show it to the child, that he may see for himself, the dirt it contains.

=When Making Hermits or Cookies=

Instead of rolling and cutting as usual, drop the dough into a large iron pan. The heat of the oven melts them into one sheet. Cut them into squares or long narrow strips. It takes much less time, than the old way of rolling and cutting.

=To Clean a Vinegar Cruet on the Inside=

Put into it shot, pebblestones, or beans. Fill it with a strong soap suds, and one teaspoonful of bread soda or ammonia. Let stand an hour, shake well and often. Rinse with clean water.

=To Make Tough Meat, or a Fowl Tender=

Put one tablespoonful of vinegar, into the kettle while boiling.

=To Remove Black Grease=

Rub patiently with ether. It will not leave a ring, like gasolene, and will remove every trace of the stain.

=To Keep an Iron Sink from Rusting=

Wash with hot suds. When dry rub it well, with a cloth wet with kerosene. Do this three or four times a week and your sink will look well, all the time.

=How to Add Salt to Hot Milk=

Salt will curdle new milk, so when making gravies, or puddings, put your salt into the flour, or with eggs and sugar, to add when the milk boils. Use a double boiler for milk gravies and gruels.

=To Soften Boots and Shoes=

Rub them with kerosene. Shoes will last longer, if rubbed over with drippings from roast lamb. Old-fas.h.i.+oned people always used mutton tallow on children's shoes.

=A Way to Cook Chops=

Pork or lamb chops are very nice, if baked in a hot oven. Turn them as they brown. It saves the smoke in the room.

=When Cooking Canned Corn=

Place it in a double boiler to prevent scorching.

=Salted Almonds=

Sh.e.l.l the nuts and put into boiling water. When they have stood for fifteen or twenty minutes, the skin will slip off easily. When dry, mix a half-teaspoonful of olive oil or b.u.t.ter, and a quarter of a teaspoonful of salt, with a cupful of nut meats. Spread on a tin pan, and place in a hot oven. Bake fifteen or twenty minutes. Watch closely and stir several times, as they burn quickly. Treat peanuts in the same way.

=Before Was.h.i.+ng Colored Clothes=

It is wise to set the color first, by soaking in a strong solution of cold salt water (one cupful of salt to half a pail of water). Soak two hours.