KITCHEN WRINKLES

To Renew Stale Bread, Etc. — Spread a good sized cloth in the steamer, and lay in any dry biscuit or slices of light bread you may have. Cover closely with the cloth, which will absorl> superfluous moisture, and steam ten or fifteen minutes. The bread will be almost as fresh as when new.

Salt Dishes. — The "'star salts" are now very generally used on account of their convenience and utility. In the bottle, which has a perforated top like a pepper-box, is a pulverizer which keeps the salt loose, and insures its free delivery. When it is not necessary to measure the quantity, thej^ are always ready, and insure a good distribution of the salt.

Pancake Lifter. — This simple and cheap lifter is a necessity if unbroken and neatly baked pancakes are a desideratum. Th»^ cost is small, and the lifter will last a life- time, and with it there is no excuse for not serving the breakfast cakes neatly.

Measures. — They should be a quart, pint, half pint and gill, all made of best charcoal tin that contains no poisonous lead which is so commonly used to coat inferior tin-ware. Still more convenient is a lately invented meas- ure of tapering form with ring or shoulders, at different heighths, showing any measure desired from a gill to a quart.

^•1 Clean Cook Stove. — Housekeepers shoul(i endeavor to keep their cook- stoves clean, an easy matter by using care. Salt sprinkled over anything that is burning on the stove will prevent any disagreeable odor. Instead of us- ing a knife to scrape the dirt off, a small sheet of sand-paper is more conven-

, and better. Stove legs painted red are very pretty and are more easily clean.

ieiii a kept (

To Make Kindlings. — Put two or three ounces tallow to one pound resin, melt very carefully together and when hot stir in line sawdust and make very thick. Spread it immediately about one inch thick upon a board, first sprinkling the board with fine sawdust to prevent sticking. AVhen cold, break into lumps one inch square. Or make nicer thus ; while the mixture is warm on the board, take a thin board grease the edge and mark the kindl- ing off into squares, pressing it in deep; then when cold they will break otf into regular pieces.

Cement for Dishes. — Into a thick solution of gum arable stir plaster of paris until the mixture assumes the consistency of cream, apply with a brush to the broken edges of the ware and join together. In three days the article cannot be broken in the same place. The whitness of the cement adds to its value. A simple way is to tie the broken dishes carefully together then boil for ten or fifteen minutes in milk keeping the broken parts covered with milk, they will be nearly as strong as when new. Some use simply white lead and place the dish away for two or three mouths.

The American Broiler

The American liiuil-

the silver.

— This popular broiler has been before the jiublic for many years, and lias done more to banish the health-destroying frying pan from the kitchen than any of its later rivals. It will also be a fav- orite.

To Chan Silver. — "Inaexical Soaj^" is the bes^ thing for the purpose in use, not for everyday, but when thorough cleaning is required. It is well, also, to keep it in a convenient dish, and rub on with a bit of flannel whenever a spot appears on

096 KITCHEN WRINKLE?.

A Moveable Sink, set on very large and strong casters, is a labor-saving contrivance. It may be run into the dining-room to receive dishes after the meal is over, and afterwards returned to the kitchen and placed where the Hght is best, or in the coolest part of the room if the weather is hot. Simple contrivances of this kind, which cost little except the labor of the "men folks," may often be used to save steps and preserve the health of the over- worked housekeeper.

Batter Bucket. — This convenient utensil to be used in making griddla cakes should be used in every kitchen. The most per- fcctlj' shaped cakes can be made from it without drop- ping over stove and griddle, and the cover and stopper keep it closely covered after batter is made, till wanted for use.

To Clean Brans Kettles. — When much discolored, scour with soap and ashes, then put in a half pint vinegar and a handful of salt, put on stove, let come to a boil, take cloth, wash thoroughly, and rinse out with water. If using every day, the salt and vinegar and rinsing are sufficient. Copper utensils are cleaned by simply rubbing with the """^^ ^"'=''®*'

salt and vinegar, using as much salt as the vinegar will dissolve, and apply with a woolen rag, rubbing vigorously ; then polish with pulverized chalk.

Water boiled in galvaifized iron becomes poisonous, and cold water

passed through zinc-lined iron pipes should never be used for cooking or

drinking. Hot water for cooking should never be taken from hot water

pities ; take from cold-water pipes and keep a sui)ply heated for use in kettles.

Lid Lifters. — There are a great many forms of lifters for stove lids, ^he

two best we illustrate here. In one the handle is

of wood, set in an iron socket, and the other serves

as a lid lifter, and has a hook for lifting pots and

kettles, which are provided with bails. Always

have a shelf for the lifter near the stove ; never

hang on a nail.

Gas Stoi'es. — In cities where gas is used the use ol gas stoves lor couKing in hot weather is as a rule economical, and adds much to comfort, or rather saves much discomfort. Gas companies usually make a discount for gas consumed in cooking. There are many gas stoves in market, many of them excellent for the purpose.

Vienna lAme. — A'ienna lime and alcohol give a beautiful polish to iron or steel. .Select the soft pieces of lime, such as will be easily crushed by the thumb and finger, as they are the most free from gritty particles. Apply with a cork, piece of soft pine M'ood, leather, chamois, etc.

0(7 Stoves. — Where gas is not in u.se, some one of the many kind of oil stoves may be xised for cooking to advantage, in hot weather especially, when the family is small. The use of tliose which use gasoline, and the lighter products of petroleum, usually increases the rate of insurance, and is too dangerous to be trusted to any Ijut the most careful and experienced persons.

Iron Sink. — The best sink for service and convenience is made of cast- iron in one solid piece. There are several sizes manufactured, and the larg- est size that can be afforded should be selected. The iron sink never leaks, is easily cleaned doe.-? not need painting, does not get foul like wood, or wear out like zinc. The waste-pipe is easily and firmly attached, and in short it has all the merits aud none of the faults of other sinks.

KITCHEN WfllNKLES. 997

Hot Alum-Water is the best insect destroyer known. Put the alum into hot water, and let it boi] till it is all dissolved ; then apply the solution hot with a brush to all cracks, closets, bedsteads, and other places where any insects are found. Ants, bedbugs, cockroaches, and creeping things are killed by it, while it has no danger of poisoning.

To Prevent Rusting of Tin, rub fresh lard over every part of the dish, and then put in a hot oven and heat it thoroughly. Thus treated, any tin- ware may be used in water constantly, and remain bright and free from rust. To clean tin or other metalic vessels" which have held petroleum — hot soap and water.

Fly Trap.— In spite of carefully screened windows, flies will make their their way into the best kept houses. The trap represented here is the invention of a lady, and is a perfect success. It will clear a room of flies in a short time, if none are al- lowed to get in from out of doors. The flies are attracted inside the cage by bait and can't get out, and are easily killed and trap set for more.

Kitchen Windows— Onghi to be as cheerful, light and bright as in any room in the house. If the sills are extra broad, and a few choice flowers thrive on them, so much the better. The ceilings should be of a cheerful tint, and the wood-work, whether oiled or painted, varnished. This

protects the wood and paint, and it is easily cleaned. It is a mistaken idea

to neglect the kitchen for the parlor.

Spoon Cupboard.— As near the stove or range as possible have a small cupboard, made of the same wood as kitchen is finished in, Avithout any shelves. Have little screw hooks screwed in the back of it in rows for lar^'e basting spoons, meat forks and any of the email articles used in cooking that can be hung up. At the bottom place the small knives and forks, and have a hollowed out shelf placed on bottom of door high enough up to shut in, for the table and teaspoons needed. This saves many steps and much time in fumbling through drawers.

Baking Cupboard. — In the pamtryhave a cupboard without shelves, be- side the place used for baking a»d in it have screw-hooks screwed on the sides and back, upon which to lusag measures, egg-beater, cake paddles, and all small utensils used in baking. On the bottom keep the flavoring extracts, cook-book and anything else that can not be hung up. Under this cupboard it is nice to have some small drawers for raisins, currants, boxes of spice, gelatine, etc. Making them of difi"erent heighths as wanted.

Cabbage Water. — Be careful that no cabbage water is poured down the kitchen-sink, as the smell of it — a singularly unpleasant one — is so strong that it will penetrate all over the house, and produce the suspicion of a bad drain. The water in which any vegetable has been boiled, should be thrown away out of doors, in a distant corner of the garden, if possible.

Pulverized Charcoal — should be kept in every house in a glass jar with a wide mouth, containing a half pint. The coal should be freshly burned — the best is not from the hardest or softest wood, but a medium— pulverized finely in a mortar while the coals are yet red. Cork tight ; it is invaluable in preserving meats and poultrv and is sometimes even given as a remedv for indigestion.

A Grate Heater. — One oi tne latest cneap conveniences is a neat iron plate, large enough to set a coffee or teapot on, which has appendages be-