Baking Day Hints

I love finding baking hints in vintage cookbooks. Some are just plain fun to read, but sometimes you find some bits of wisdom. I found these in a 1911 cookbook.  Hope you enjoy them. Have a Blessed Day!
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On Baking-Day

When you wish a fine-grained cake, beat the whites of the eggs to a stiff foam with a Dover egg-beater. If something spongy, such as an angel cake, is desired, use a wire egg-beater, which makes a more air-inflated foam.

Recipes in the older, much-prized cook-books often call for a teacupful of yeast. A teacupful liquid yeast is equal to one cake of compressed yeast.

To remove pecan meats whole, pour boiling water over nuts and let them stand until cold. Then stand the nut on end and crack with a hammer, striking the small end of the nut.

If beef or mutton drippings are used in making a pie-crust, beat them to a cream with a teaspoonful of baking-powder and the juice of half a lemon. This effectually removes all taste.

When a cake sticks to a pan, set it for a few minutes on a cloth wrung out of cold water. It will then come out in good shape.

Heat the blade of the bread-knife before cutting a loaf of fresh bread. This prevents the usual breaking and crumbling of the slices. For cutting hot fudge, first dip the blade of the knife in boiling water.

Nothing is better for pudding molds than jelly tumblers with light tin covers. One can readily tell when the puddings are done without removing the covers.

The juice will not boil out of apple or berry pies if you dot bits of margarine near the outer edge.

A little salt in the oven under the baking-tins will prevent burning on the bottom.

There is nothing more effective for removing the burned crust from cake or bread than a flat grater. It works evenly and leaves a smooth surface.

Use a wooden potato masher for stirring butter and sugar together for a cake. It is much quicker than a spoon.

Ways of Using Left-Over Foods

No one likes to waste food, but it is hard to come up with new ways to use leftovers.  I ran across this table in a vintage cookbook and thought you would like to see it.  Some uses may be outdated, but it gave me a few new ideas.  Hope you enjoy...

 

WAYS OF USING LEFT-OVER FOODS

Left-over Meats	Left-over Vegetables
Croquettes Scalloped meat with rice or or potato Shepherd's pie Ham with scrambled eggs Ham fondue or omelet Hash Hash with poached eggs Meat pie (biscuit) Meat pie with dressing Meat balls rolled in cooked rice Minced meat on toast Mincemeat for pie Minced meat in ramekins Stews Stuffed peppers Stuffed tomato Meat bones cooked for stock	Buttered vegetables may be used in Soup Creole soup Meat stews Hash Salmon loaf (peas and celery) Peas in omelet Stuffed peppers Stuffed tomatoes Rice may be used in Scalloped rice with cheese Soups Puddings Croquettes Hash Salmon or fish loaves Potatoes, used same as rice All creamed vegetables can be scalloped or used in soup

Left-over Fruits And Juices	Left-over Breads And Cakes	Left-over Dairy Products And Eggs
Blanc manges Brown Betty Cocktail Cobbler Scalloped fruit Gelatin Mince pie filling Fruit salads Sherbets and ices Tapiocas Whips	Bread puddings Brown bread Brown Betty Crumb pancakes Crumb cookies Crumb muffins Dressing Scalloped fruit Fondues Meat loaf Hamburg balls Stewed tomatoes	Dairy Sour milk cakes corn bread gingerbread muffins pancakes Sour cream butter corn bread spice cake salad dressing Cheese bean loaf cottage cheese loaf cottage cheese croquettes rice and cheese Salads soufflés fondues Eggs, broken dipping mixture cakes custards croquettes salad dressing

 

Scraps of Wisdom

I love the old cookbooks that have been handed down to me, but that probably comes as no surprise to you since I talk of them often.  The pages are worn and little notes about recipe adjustments are in the margins.  Those are the little additions that make the recipe a family tradition.  And, they are often the little things that are lost to family history.  Take time today to tweak some of those notes in your cookbooks for future generations. 

These are some vintage tips clipped from newspapers and glued into my Grandmother’s cookbook.  I thought you’d enjoy them.

Seventeen is the age when the picnic isn’t a picnic without a cake.  Bake plain layer cake batter in a shallow loaf pan.  Cut thin slices of jelly and cover the top; then pile on boiled frosting and sprinkle the top with shredded coconut.

Quick cupcake frosting – mix six ounce package semi-sweet chocolate pieces and 1 tablespoon margarine.  Melt over hot water.  Drop by tablespoon onto cupcakes and spread quickly.

Substitute flour for part of the confectioner’s sugar in butter frosting.  The frosting is smoother and has less sugar.

A quick and easy way of frosting a cake is to put a plain chocolate candy bar (or one with nuts) on cake while still hot from oven.  The bar of candy will melt and the result will be a smooth and delicious frosting.

When you want a quick frosting, add one cup of tart jelly to an egg white and beat until stiff.

For a quick topping for loaf cake – cut a few marshmallows into small pieces, combine with 1/4 cup brown sugar and a dash of cinnamon.  Spread on top of batter and bake as usual.

When making potato salad, cube or slice the potatoes and let them stand all night in a solution of 1/3 vinegar and 2/3 water.  In the morning drain this off, and mix in seasonings and mayonnaise with the potatoes. 

You’re just supposed to know…

Have you spent any time looking through vintage cookbooks.  Go back a few decades and it becomes quickly apparent how much time our grandmothers spent baking from scratch.  Most of the cookie recipes don’t tell you how long to cook them or the oven temp.  You’re just supposed to know!  The best trick?  Use a moderate oven temp around 350 degrees and keep a watch on your cookies after 5 or 6 minutes.  Don’t be afraid to experiment!  Even a bad cookie can be good!

SOUR CREAM COOKIES

1 cup thick sour cream

1 teaspoon soda

a pinch of salt

1 cup granulated sugar

Flour enough to roll.  Flavor to taste.  Bake.

SCOTCH COOKIES

3 c. flour

1 tsp. soda

1 c. shortening (half butter and half lard)

1 c. sugar and 2 eggs beaten together

4 tbsp. of milk, mix with flour and shortening.

Flavor with vanilla.

Roll thin and sprinkle with sugar.  Bake.

Commodity Cheese

If you grew up poor and in the country, then you are quite familiar with commodity cheese, sometimes referred to as government cheese.  To this day, my friends and I still talk about this wonderful cheese.  I’m sure the government handed out other food products, but the cheese stands out in my mind.  It came in huge blocks so it’s no wonder that we found lots of uses for it. 

I ran across this recipe in a vintage cookbook that gives a week of uses for cheese sauce and thought you’d enjoy it.  I think I will give the recipe a try, but will omit the massive amount of added salt!

ALL-PURPOSE CHEESE SAUCE

2 pounds processed cheese, cubed

1 and 1/2 teaspoon salt

1 teaspoon paprika

1/4 teaspoon cayenne pepper

1 teaspoon Worcestershire sauce

1 teaspoon prepared mustard

3 tall cans of evaporated milk (probably 12 oz.)

Mix cheese, seasonings and milk in a heavy kettle or in a saucepan over boiling water.  Cook slowly over low heat, stirring occasionally, about 25 minutes until cheese is melted.  Remove from heat and beat with rotary beater until smooth.  Put in bowl, cover and cool.  Keep in refrigerator overnight before using.  Makes 8 cups.

USES FOR SAUCE

Cheese spread for sandwiches

Mix 1/2 cup cheese mixture with 1 pound cooked cabbage

Heat 1 and 1/2 cups with 1 pound cooked macaroni

Mix some sauce with diced cooked ham and spread on sandwiches

Mix with cooked vegetables and cooked chicken for a quick casserole

Melt cheese over cooked broccoli

Spread as topping for crackers

Living in an Instant World

I think January is the official diet month.  We all start the New Year with the grandest of plans and usually fizzle out by February.  Experts say (don’t ask me who) that small changes can make a big difference in the long run without making you feel deprived.  That is sometimes easier said than done when you’re living in an instant world.

Just check out your local grocery store.  There’s an abundance of pre-packaged meals and instant products that greatly out number the fresh produce.  Whether you have health issues or are just trying to eat healthier, your best bet is to stick with the outer areas and stay away from the isles.  Think about it…all the fresh produce, meats, dairy products are usually around the edge of the store. 

Do we really need instant potatoes and powdered cheese?  Well, sometimes.  I’m guilty of using short cuts too.  I love using cream soups in casseroles.  I saw a blog post recently for homemade cream of mushroom soup.  It made me want to hit myself upside the head.  Not only are homemade versions fresher and healthier, but it’s a great way to cut down on the sodium content.  And, does anything taste better than homemade soup?  Yes, it takes time.  It takes chopping.  It takes planning.  In the long run you have a delicious meal.  I know what you’re thinking.  There’s only one or two of you and you don’t want to eat soup for a week.  Well, what are you using your freezer for?  Most any kind of soup will freeze well giving you a quick meal weeks down the road.

So, here’s my New Year’s challenge to you.  The next time you are making out your grocery list, pick out one pre-packaged or instant item.  It can be instant potatoes, soup, oatmeal or anything else.  Next, think about this item and how you would prepare the same dish totally from scratch.  Then, adjust your grocery list with the ingredients needed and give it a try.  Don’t worry about making it healthier right now, just try making it fresher.  Let me know how it turns out and remember, small changes can make a big difference.

Here are some vintage recipes to get you started:

DRY MUFFIN MIX

6 cups sifted all-purpose flour

2 & 1/2 tablespoons baking powder

1 & 1/2 teaspoons salt

3/4 cup sugar

3/4 cup shortening

Sift dry ingredients together; cut in shortening, using a pastry blender or two knives, until mixture resembles meal.  Store in covered jar in refrigerator.  This makes about 7 cups or enough for three dozen 2-inch muffins.  Add in 1/2 cup dried fruit and you have a great breakfast muffin. 

WAFFLES

2 large eggs

2 tablespoons melted butter

1 & 1/4 cups milk

1 & 1/4 cups muffin mix

Bet egg yolks; combine with milk and melted butter.  Add to muffin mix and stir until blended.  Beat egg whites until stiff but not dry and fold into batter.  Bake in hot waffle iron.  Serve with brown sugar, syrup or molasses.

PEACH COBBLER

2 cups canned, sliced peaches

1/4 cup peach juice from can

1 tablespoon butter

dash of cinnamon

1 medium egg

1/4 cup milk

1 cup dry muffin mix

Place peaches and juice in a greased 1 and 1/2 quart casserole.  Dot with butter and sprinkle with cinnamon.  Combine beaten egg and milk and add to muffin mix, stirring only until dry ingredients are dampened.  Drop batter from spoon onto the fruit.  Bake in a moderate oven at 375 Degrees for about 45 minutes.  Serve hot.

Oven Temps for Vintage Recipes

Many vintage cookbooks refer to oven temperatures as 'bake in a slow or moderate oven'. If you guess wrong on that temperature, it can really ruin your dish. Here's a handy list of temperatures you can use for your vintage recipes.

Oven Temps

Very Slow is 250-275 degrees
Slow is 300-325 degrees
Moderate is 350-375 degrees
Hot is 400-425 degrees
Very Hot is 450-475 degrees
Extremely Hot is 500-525 degrees

Here's a vintage recipe from one of my older cookbooks. You'll notice the measurements are not exact!

Pork Chop and Potato Casserole

5 or 6 thick pork chops
5 or 6 red potatoes
cracker crumbs, crushed fine
1 egg, beaten
milk
butter
salt and pepper

Peel potatoes and slice them thick. Place slices in casserole in layers, putting a little butter on top of the potatoes and sprinkling with salt and pepper as you go. Roll the chops in the egg first and then in cracker crumbs. Place chops on top of potatoes. Pour milk in casserole as high as the potatoes. Place in moderate (375 degrees) oven and bake for 15 to 20 minutes until pork chops are browned on top. Reduce heat and bake until potatoes are done.

Vintage Houshold Tips - Part I

Take a look at these vintage tips from Fowler's Household Helps in 1916. Please note my disclaimer that these 'hints' are for entertainment purposes only. Some of these hints sound like they were invented for today's 'green' kitchen. Isn't it funny how we take major steps forward, but always seem to come back to the old ways?

IN THE KITCHEN

Use Sand Soap to Sharpen the Food Chopper—If the knives of your food chopper become black and dull, run a piece of sand soap, or scouring brick, through the chopper as you would a potato. It will brighten and sharpen the knives and they will cut like new. Use pulverized sand soap or the scouring brick with which you scour.

Kerosene for Water Bugs—A small quantity of kerosene poured down the drain pipe occasionally will stop annoyance from this pest.

To Prevent a Glass from Breaking when pouring hot water in it, first put a spoon in the glass. This method can also be used when pouring hot soup or any hot liquid in any fragile receptacle.

When Butter is Too Hard to spread easily, turn a heated bowl upside down over the butter dish for a few minutes. This will thoroughly soften the butter without melting it.

To Open Fruit Jars—Strips of emery board, about one inch wide and eight inches or so long, will be found useful to loosen obstinate fruit jar tops. Just place the strip around the edge of the top, and give it a twist.

To Keep Refrigerator Sweet—A lump of charcoal should be placed in the refrigerator to keep it sweet. When putting your best tea or coffee urn away, drop a small piece of charcoal in it and prop the lid open with a toothpick.

Currycomb for Scaling Fish—A currycomb is better than a knife for scaling fish, as it protects the hands.

Corn popper for Toasting Bread—The corn popper can be used for toasting odds and ends of stale bread which would otherwise be wasted.

To Prevent Stains Under the Nails—Dip the ends of the fingers in melted tallow before beginning a task which is likely to stain them.

To Remove Stains from the Hands, rub them with a piece of lemon.

Starch to Prevent Chapped Hands—Use starch which is ground fine to prevent chapped hands. Every time the hands are washed and rinsed thoroughly, wipe them off, and, while they are yet damp, rub a pinch of starch over their entire surface. Chapping is then not likely to occur.

Wisp Brush for Greasy Pans and Kettles—A small wisp brush is better for cleaning greasy pans and kettles than the string mop you use for the dishes. You can buy them two for five cents. A little soap powder sprinkled on them makes a fine suds for the tinware and cooking utensils.

Best Way to Strain Soup—When straining soup set a coarse strainer inside of a fine one and pour the liquid through both; you will thus avoid clogging the fine one with pieces of meat and broken bones.

How to Crack Pecan Nuts—Almost all housewives know how very hard it is to crack pecan nuts and get the meats out whole. Pour boiling water over the nuts and let them stand tightly covered for five or six hours. The nut meats may then be extracted easily without a trace of the bitter lining of the nut. Use a nut cracker and crack lightly all around the nuts. The work is quickly done and is not at all like the tedious process of picking out the meats from the dry nuts. The meats nearly always come out whole.

Lemon Squeezer for Making Beef Juice—When one has to make beef juice in small quantities which does not warrant buying an expensive meat-press, use instead a ten-cent lemon squeezer. This can be sterilized by boiling and kept absolutely clean. One can press out several ounces in a very few minutes.

Quick Way to Peel Carrots—Use a coarse grater to peel carrots. A few passes over the grater will rid the carrots of their skins quicker than any other method.

Proper Way to Slice Bacon—To slice bacon properly, always place it rind down, and do not attempt to cut through the rind until you have the desired number of slices. Then slip the knife under them and cut them free of the rind, keeping as close to it as possible.

When Cream is on the Turn—When the sweetness of the cream is doubtful and there is no more on hand and it must be used, a pinch of soda will keep it from curdling, even in hot coffee.

To Prevent Musty Teapot—When putting away a silver teapot, or one that is not in everyday use, place a little stick across the top underneath the cover. This will allow fresh air to get in and prevent mustiness.

Lemon or Orange Peel for Tea Caddy—Thoroughly dry the peel from an orange or a lemon, and place it in the tea caddy. This will greatly improve the flavor of the tea.

Heat Lemons Before Squeezing—In using lemons, heat them thoroughly before squeezing and you will obtain nearly double the quantity of juice that you would if they had not been heated.

To Keep Teakettle from Rusting—A clean oyster shell placed in the teakettle will keep out rust.

To Clean Gas Stove Burners—Pick the holes open with a large pin and apply a vacuum cleaner to take out the particles of dirt.

Flour for Burning Kerosene—Wheaten flour is the best extinguisher to throw over a fire caused by the spilling and ignition of kerosene. This should be a matter of common knowledge, since flour is always within convenient reach.

Use for Old Newspapers—Old newspapers clean stoves beautifully, as well as being useful for polishing kitchen windows.

To Take Rust from Flat-Irons, tie some yellow beeswax or paraffine in a cloth, and when the iron is warm, but not hot enough to use, rub with the wax and then rub it through sand or salt.

A Good Stove Polisher—A piece of burlap is a very good polisher for the kitchen stove or range when it is hot. It does not burn readily, and for that reason is better than flannel or cotton cloth or paper.

Wire Rack for Use Under Pies—When taking pies from the oven, do not put them on the flat surface of the table to cool unless a high wire rack is put under them. The rack helps to keep the crust crisp and they will not be soggy.

Marble Slab or Plate Glass for Mixing Board—For mixing cake and pastry an old marble slab or a piece of plate glass is better than a wooden board.

To Prevent Cakes from Burning—Sprinkle the bottom of the oven with fine, dry salt to prevent cakes, pies, and other pastry from burning on the bottom.

Wooden Bowl When Washing Silver—When washing silver, use a wooden tub or bowl if possible. There will be less danger of the silver getting scratched or otherwise damaged.

Tissue Paper for Greasy Dishes—Very greasy dishes should be wiped with soft tissue paper before being washed.

To Skin Tomatoes Easily—Tomatoes nearly always have to be skinned before being used. To do this easily, place them in a basin and pour boiling water over them. Let stand a minute, and then drain.

Another method is to rub the tomatoes all over with the back of a knife to loosen the skins before peeling. This is said to be better than scalding.

To Peel Sweet Potatoes Easily—Before putting sweet potatoes in the oven, grease the skins and they can then be peeled easily and without any waste of the potato.

To Prevent Roasted Meat from Drying Out—To prevent roasted meat, which is to be served cold, from drying out and losing its flavor, wrap it in cheesecloth while it is still hot.

When Food is Too Salty—When you have put too much salt into cooking food, stretch a clean cloth tightly over the kettle and sprinkle a table-spoonful of flour over the cloth. Then allow the contents of the kettle to steam and in a few moments the flour will absorb the surplus salt.

To Remove Fish Odor from Hands—A few drops of ammonia in the water in which you wash your hands will remove all fishy odor from the hands after preparing fish for cooking.

To Remove Onion Smell from Pans—The disagreeable smell of onions which clings to pots and pans so stubbornly can be quickly removed by washing and drying the pans, then scouring them with common salt, and placing them on the stove until the salt is brown. Shake often, then wash the pans as usual.

To Prevent Onions from Making the Eyes Water—Scalding water poured over onions will keep the eyes from watering.

Hint When Baking Bread—When baking bread or rolls, put a saucepan full of boiling water into the oven. The steam rising from it will keep the crust smooth and tender.

To Make Meat Tender—A tablespoonful of vinegar added to tough meat while it is boiling or roasting will make it more tender.

To Keep the Lid on a Boiling Pot—A teaspoonful of butter dropped into the water in which you are boiling dry beans, or other starchy vegetables, will stop the annoyance of having the lid of the pot jump off, as it will otherwise do. The butter acts the same as oil on troubled waters and keeps it calm and manageable.

To Take Fish Taste from Forks and Spoons—To remove the taste and smell of fish from forks and spoons, rub them with a small piece of butter before washing. All taste and smell will thus be entirely removed.

How to Judge Mushrooms—Sprinkle a little salt on the gills of mushrooms to judge their fitness to eat. If the gills turn black the mushrooms are fit for food; if they turn yellow, the mushrooms are poisonous.

Orange Peel for Cake Flavoring—Do not throw away orange peel, but dry in the oven. Grate the yellow part and use for flavoring cakes. It will give a delicious orange taste.

How to Prevent Fish from Breaking Up When Frying—When frying fish, if the pieces are put in the hot fat with the skin side uppermost, and allowed to brown well before turning, there will be no possibility of the fish breaking up.

To Remove Cake from Tin—When taking a cake from the oven, place the cake tin on a damp cloth for a moment and the cake will turn out of the tin quite easily.

Lemon Juice for Boiling Rice—A few drops of lemon juice added to boiling rice will help to keep the grains separate and will make them white.

Onion for Boston Baked Beans—Bake a small onion with your Boston baked beans to prevent indigestion and add to their fine flavor.

Hint for Baking Gems—When filling gem pans with batter leave one pan without batter and fill with water. This will prevent the gems from burning on top.

Sandpaper for Cleaning Pots—Always keep a piece of fine sandpaper by the sink with which to clean pots.

To Prevent Cake from Sticking to Tins after baking, first grease the tins and then dust them with flour. Lightly beat out the loose flour, leaving only that which sticks to the grease. This does away with the old-fashioned method of lining the pans with greased paper.

To Peel Apples Easily—Pour boiling water over the cooking apples and they will be much easier to peel. This will be found a considerable saving of time when busy.

When Bread is Too Brown—When bread is baked in too hot an oven and the outside crust gets too brown, do not attempt to cut it off, but as soon as the bread gets cold rub it over with a coarse tin grater and remove all the dark-brown crust.

Mustard for Removing Odors from the Hands—Ground mustard is excellent for cleaning the hands after handling onions and other things with disagreeable odors.

Economy in Use of Candles—A candle which has burned too low to remain in the candlestick can be used to the very end if removed from the stick and placed on a penny or other small, flat piece of metal.

To Get Rid of Spiders—A good way to rid the house of spiders is to take pieces of cotton wool, saturate them with oil of pennyroyal and place them in their haunts.

To Rid the Kitchen of Flies—Take a cup of vinegar and place it on the stove where it will simmer enough to make an odor.

To Clear Beetles Out of Cupboards and larders, sprinkle a little benzine over the boards. This method will kill the eggs as well as the insects.

To Drive Cockroaches Away—Powdered gum camphor will drive cockroaches away if sprinkled about their haunts.

To Remove Egg Stains from Silver—Egg stains can be removed from silver by rubbing it with table salt on a wet rag.

To Polish Faucets—Nothing is better for scouring a faucet than the half of a lemon after the juice has been squeezed out. After scouring, wash it and it will shine like new. An orange peel will also give good results.

For Scorched Vegetables or Other Food—When vegetables or other foods become scorched, remove the kettle at once from the stove and put it into a pan of cold water. In a quarter of an hour the suggestion of scorch will be nearly if not entirely gone.

When Cake is Scorched—If a cake is scorched on the top or bottom, grate over it lightly with a nutmeg-grater instead of scraping it with a knife. This leaves a smooth surface for frosting.

To Make Muffins and Gems Lighter—Muffins and gems will be lighter if, after greasing your pans you place them in the oven a few moments and let them get hot before putting in the batter.

To Make Pie Crust Flaky—To make pie crust flaky, try adding half a spoonful of vinegar to the cold water when mixing.

To Make Apple Pie Tender—If you are in doubt whether the apples in your open-top pies are cooking tender, just invert another pie pan over the pie and the steam will serve to cook the apples thoroughly.

To Make Fowl Tender—After a turkey or chicken is cleaned, the inside and outside should be rubbed thoroughly with a lemon before the dressing is put in. It will make the meat white, juicy and tender.

To Prevent Meat from Scorching—When roasting meat, and there is danger that it will become too brown, place a dish of water in the oven. The steam arising from it will prevent scorching and the meat will cook better. A piece of greased paper placed over the meat is also considered good.

To Keep Eggs from Popping When Cooking—Mix a tablespoonful of flour in the hot grease in which eggs are to be cooked, and break the eggs into this. You will also find that the flour gives the eggs a better flavor.

To Remove Egg Shells When Cooking—If a piece of shell gets into the egg when breaking eggs into a bowl, just touch it with a half shell and it can easily be removed.

To Keep Yolks of Eggs Fresh—Yolks of eggs which are not wanted for immediate use can be kept good for several days by dropping them into cold water and keeping in a cool place—the cooler the better.

To Prevent Boiling Eggs from Cracking—The four following suggestions are given in regard to boiling eggs. Use the one best suited to the purpose:

When Boiling Eggs, wet the shells thoroughly in cold water and they will not crack.

To Prevent Eggs from Bursting While Boiling, prick one end of each of the eggs with a needle before placing them in the water. This makes an outlet for the air and keeps the shells from cracking.

If Eggs Which You Are About to Boil Are Cracked, add a little vinegar to the water and they can then be boiled as satisfactorily as undamaged ones.

A Spoonful of Salt should be added to the water in which slightly cracked eggs are boiled. The salt will prevent the white of the egg from coming out.

Worn-Out Broom for Floor Polisher—When a long-handled broom becomes worn out, instead of throwing it away, tie a piece of felt or flannel cloth around the head and make a good floor polisher. It will make work much easier and also keep linoleum in good condition. Footmarks can be rubbed off at any time without stooping.

To Clean a Slender Flower Vase fasten a piece of an old sponge onto a stick and push it down into the vase; this will also be found useful for cleaning decanters and water bottles.

To Keep Bread Fresh—Wash a potato, wipe it dry and put it in your breadpan. It will keep the bread fresh for several days.

To Freshen Old Lemons—Lemons that have become old and dry can be made fresh and juicy again by putting them in a pan of hot water and keeping the water at an even temperature for about two hours.

A More Effective Dishcloth for Cleaning—In knitting dishcloths it is a good plan to put in several rows of hard-twisted cord. This hard part of the cloth will clean many surfaces on which it is not advisable to use scouring soap or metal.

To Clean Linoleum, use skimmed milk instead of water. It will keep it glossy, and will not rot it as water does.

A Good Remedy for Burns—Cover a soft cloth with a thick layer of scraped raw potato (Irish) and apply it to the burned part. The potato should be renewed as often as necessary to keep it moist.

For Burns and Light Scalds—At once coat the burned or scalded spot with mucilage and the smarting will cease almost instantly. If the burn is quite deep, keep it covered with a paste made of cold water and flour; do not allow the paste to get dry until the smarting stops.

Brush for Removing Silk from Corn—When preparing corn on the ear for the table, or for canning purposes, use a small hand brush to remove the silk. It will do the job more thoroughly and quicker than it can be done with the fingers.

To Remove Grease Spots from the Kitchen Floor—Apply alcohol to the spots and you will be surprised to find how easily they can be removed. The small amount of alcohol necessary to be used need not soil the hands.

To Open a Jar of Fruit or Vegetables Which Has Stuck Fast—Place the jar in a deep saucepan half full of cold water; bring it to a boil and let it boil for a few moments. The jar can then be opened easily.

To Identify Dishes Which Have Been Loaned—When taking dishes or silver to a picnic or other public gathering, place a small piece of surgeon’s plaster on the bottom of each dish and on the under side of the handles of spoons and forks. On this plaster mark your initials (in indelible ink if possible). The plaster will not come off during ordinary washing, but can later be removed by putting it in a warm place until the adhesive gum melts.

Tablet or Slate for Kitchen Memoranda—Keep in the kitchen a tablet with a pencil tied to it, or a ten-cent slate and pencil hung upon the wall. The day’s work is easier and smoother if you plan each morning the special tasks of the day and jot them down, checking them off as accomplished. Planning the day’s meals in advance results in better balanced menus. Writing down all groceries and household supplies as needed will save time when you go to the store or the order boy calls.

To Fasten Food Chopper Securely—Before fastening the food chopper to the table, put a piece of sandpaper, large enough to go under both clamps, rough side up, on the table; then screw the chopper clamps up tight and you will not be bothered with them working loose.

To Remove Insects from Vegetables which are being washed, put a pinch of borax in the water. It will bring any live insect to the surface at once.

To Clean Rust and Stains from Tin—Tins that have become rusty or stained may be cleaned by rubbing well with the cut surface of a raw potato which has been dipped in a fine cleaning powder.

To Polish Glass—After washing glass, polish with dry salt.

Lemon Juice for Cut Glass—Lemon juice is fine for polishing cut-glass tumblers. These pretties are so delicate there is always danger of breaking the stems. Fill a pan half full of cold water, place a cloth in the bottom and then add the juice of an entire lemon. Just dipping a tumbler about in this cleans and polishes it and it only needs drying with soft linen.

Many Uses of Ammonia—As a time saver it is unequalled when washing woodwork and windows. It is fine for cleaning carpets on the floor. They should be swept well and the broom washed; then brush again with water. They will look much brighter, and if there is a lurking moth in the carpet this treatment will destroy it. Ammonia will set color, remove stains and grease, and soften fabrics.

A light soap suds with a few drops of ammonia added will give a sparkle to ordinary pressed glass and china impossible to secure without it.

Hints for Oil Lamps and Chimneys—The five following paragraphs contain some good suggestions for the use of oil lamps:

Put a Small Lump of Camphor Gum in the body of an oil lamp and it will greatly improve the light and make the flame clearer and brighter. A few drops of vinegar occasionally is said to give the same results.

To Prevent Lamp Chimney from Cracking—A common hairpin placed astride the top edge of a lamp chimney will keep it from cracking from the heat, and will greatly prolong its life.

Gas and Lamp Chimneys, earthenware and baking dishes can be toughened before using by putting them into cold water which is heated gradually until it boils and then cooled slowly.

When Washing Your Lamp Chimneys, lift them out of the water and set them on the hot stove; they will not break. Let them steam; then wipe on a clean cloth and they will be as clear as crystal.

Take Your Lamp Wicks When New and soak them thoroughly in good apple vinegar and you will be delighted with the result. Do not wring them out, but hang them near a stove or lay out on a plate until dry. This treatment will double the lighting power of your lamps or lanterns. With wicks prepared in this way, only one cleaning each week is necessary, as the wicks will not smoke and the chimney and globe will not blacken around the top.

To Mend Broken China, Etc.—The four following methods of mending china, etc., are all considered good:

To Mend Broken China—Mix well a teaspoonful of alum and a tablespoonful of water and place it in a hot oven until quite transparent. Wash the broken pieces in hot water, dry them, and while still warm coat the broken edges thickly; then press together very quickly, for it sticks instantly.

To Mend Broken Crockery—White lead is one of the few cements that will resist both heat and water. Apply it thinly to the edges of the broken pieces, press them tightly together and set aside to dry.

A Cheap Cement for Broken China is lime mixed with the white of an egg. Take only sufficient white of an egg to mend one article at a time, and mix thoroughly with a small quantity of lime.

To Mend China successfully melt a small quantity of pulverized alum in an old spoon over the fire. Before it hardens rub the alum over the pieces to be united, press them together and set aside to dry. After drying they will not come apart, even when washed with hot water.

Embroidery Hoops and Cheesecloth for Cooling Dishes—When putting puddings or other dishes out of doors to cool, use a cover made of embroidery hoops of proper size with cheesecloth put in as a piece of embroidery is. The contents will be safe from dust and at the same time the air can circulate freely. The hoops will keep the cloth from getting into the contents and also weigh just enough to keep it from blowing off.

To Clean Mica in Stove Doors—To clean the mica in stove doors, rub it with a soft cloth dipped in equal parts of vinegar and cold water.

To Clean Tarnished Silver, use a piece of raw potato dipped in baking soda.

For Tarnished Silverware—If the silverware has become badly tarnished, put it in an aluminum dish, cover it with water, and boil it up for a short time. It will come out bright and clean.

To Clean White Knife Handles—To clean and whiten ivory-handled knives which have become yellow with age, rub with fine emery paper or sandpaper.

To Prevent Rust in Tinware—If new tinware is rubbed over with fresh lard and thoroughly heated in the oven before being used, it will never rust afterward, no matter how much it is put in water.

To Remove Rust from Tinware—To remove rust from tinware, rub the rusted part well with a green tomato cut in half. Let this remain on the tin for a few minutes; then wash the article and the rust will have vanished.

Kerosene for Tinware Stains, Etc.—Kerosene removes stains from tinware, porcelain tubs and varnished furniture. Rub with a woolen cloth saturated with it; the odor quickly evaporates.

To Preserve Enamel Pans—If new enamel pans are placed in a pan of water and allowed to come to a boil and then cooled, they will be found to last much longer without burning or cracking.

To Prevent Dust When Sweeping—Wet the broom before starting to sweep; it makes it more pliable and less hard on the carpet’s pile and also prevents dust from arising.

To Clean Paint or Rust from Linoleum—When linoleum becomes spotted with paint or rust it may be cleaned by rubbing with steel shavings or emery paper.

Linseed Oil for Kitchen Floor—Boiled linseed oil applied to the kitchen floor will give a finish that is easily cleaned. It may also be painted over the draining board of the sink; this will do away with hard scrubbing. It should be renewed twice a year.

Window Cleaning Hints—The six following paragraphs will be found useful when cleaning windows:

After Polishing Windows, moisten a clean rag with a very little glycerine and rub it over the pane. Windows polished in this way do not “steam” and will stay clean much longer.

A Cold-Weather Cleaner for Windows—Dampen a cheesecloth with kerosene and you can clean your windows quickly in cold weather when water can not be applied to the glass without freezing.

Window Cleaning Help—Before starting to clean windows carefully brush all dust off the frames. Add a few drops of kerosene to the water used for cleaning and it will give the glass a much brighter and more crystal-like appearance.

To Clean Windows—First wash the glass with water to which a little ammonia has been added and then polish with a chamois which has been dipped in water and wrung as dry as possible.

Cloths for Cleaning Windows Without Use of Water can be made with a semi-liquid paste of benzine and calcined magnesia. The cloth, which should be coarse linen or something free from lint, is dipped into this mixture and hung in the air until the spirits have evaporated and it is free from odor. This cloth may be used again and again and is a great convenience. When soiled, wash it and redip.

To Remove Paint from Window Panes—Paint can be removed from window panes by applying a strong solution of soda.

To Clean a Glass Bottle, cut a lemon in small pieces and drop them into the bottle; half fill with water, and shake well.

Old Stocking Tops for Dusters or Dustless Mop—Old stocking tops make good dusters when sewed together. They also make good polishing cloths for oiling and rubbing down floors and furniture.

Several old stocking tops cut into strips and dipped in paraffine oil make a fine dustless mop for hardwood floors.

Cheap Stain for Wood Floors—Ten cents’ worth of permanganate of potash will stain a wood floor. When dry polish it with some beeswax and turpentine. It will look as though it had been that color for years. Put the permanganate of potash in an old tin and pour about one quart of boiling water over it; then, with a brush, paint over the floor, after it has cooled. When thoroughly dry, polish. The floor will look like oak.

Cheap Polish for Varnished Floors or Linoleum—Take equal parts of kerosene, linseed oil and turpentine to make an inexpensive polish for oiled or varnished floors. An application of this polish to the kitchen linoleum with soft cloth or mop will keep it like new.

Varnish for Linoleum—To make linoleum last much longer and have a better appearance, give it a good coat of varnish every few months.

To Make Wallpaper Waterproof—To varnish the paper back of the sink, or other places, so it may be wiped with a damp cloth, coat with a mixture made with one ounce of gum arabic, three ounces of glue, and a bar of soap, dissolved in a quart of water. This amount will coat quite a wide surface.

Do you keep all your eggs in one basket?

I love eggs. Eggs do not love me. When I eat them alone, I have about a 50/50 chance of getting sick. When I'm craving a fried egg sandwich, that 50/50 chance is worth it. Or, at least it is until the nausea sets in for a few hours. Strangely enough, eggs do not bother me if they are baked in something healthy, like cookies or cake. So, I'll buy a dozen eggs to make something sweet and end up with about 10 eggs left over just waiting in the refrigerator for another inspiration. They look good. They look pretty. The egg carton even has a nice little expiration date on it. But, how old are those eggs? How long have they been sitting in the store? How much longer will they last? It's actually pretty easy to tell a fresh egg from one that is several weeks old. Here's a little trick you can try the next time you bring home a dozen eggs.

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Fill a large bowl with cold water. You want enough water to cover the eggs with at least three inches of water. Place one egg in the bottom of the bowl. If it lays on its side or bobs slightly, it's only a few days old. If it stands up with the small end at the bottom of the bowl, the egg is about two or three weeks old. And, if the egg is bad, it will float. Just remember this - good eggs sink - bad eggs float.

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Follow this trick each time you bring home eggs so that you can use the older ones first. It also comes in handy for those of you that don't leave your eggs in the original carton. But, don't keep them in a basket - unless they're boiled!