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Classic
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page 362
bottles, fill up with water, and let stand an hour, putting the stoppers or
covers into a bowl to soak in the same way. Then pour out and scald nicely, but
not with boiling water as that cracks the polished surface inside, wipe dry, set
in the sun or wind to air, and then set away carefully.
TO CLEAN KNIVES.--Cut a good-sized, solid, raw potato in two; dip the flat
surface in powdered brick-dust, and rub the knife-blades. Stains and rust will
disappear. Or rub up and down in the ground.
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 the 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 poultry, and is sometimes even given as a remedy for indigestion.
TO KEEP TABLE CLOTHS CLEAN--for a long time. After cleaning the table, place a
clean towel under any spots that may have been made during dinner, and rub the
spot with a fresh clean cloth wet with clean soap-suds, then rinse with clean
water, dry with a clean dry towel, fold and lay under a heavy weight. In
changing table cloths during the week, contrive to each end of table cloth on
first at dinner. Place a large napkin over each end of table cloth, to protect
it from soiling in the process of serving the plates, removing when the crumbs
are brushed.
WASHING DISHES.--In washing dishes, in addition to directions given in "Dining
Room," care must be taken not to put tumblers which have had milk in them into
hot water, as it drives the milk into the glass, whence it can never be removed.
They should be first rinsed well in tepid water. Tumblers and goblets should be
placed in hot soapy water, dipping the sides first, and turning them rapidly,
thus heating the outside and inside at the same time and preventing breaking;
when wiped, they should not be turned down until put away in a china closet.
Yeast jars should always be washed in cold water, and afterwards thoroughly
scalded.
DISH CLOTHS, WIPERS, TABLE LINENS, ETC.--Roller towels for the hands should be
marked with the number of each, and also with the whole number; as 1-6, 2-6,
etc., where the whole number is six. This shows at once the whole number to be
accounted for, and also makes it easy to use them in rotation, so that they may
be worn equally. Of dish cloths, of which there should be six--two for the best
dishes, two for greasy, and to for pots and kettles, the first two may be
marked, "B-1-2" and "B-2-2;" the second two, "G-1-2" and "G-2-2;" the third,
"P-1-2" and "P-2-2." Wiping towels, of which there should be six, two to be used
each week, washing every other day, may be marked in a similar way, which is
equally good for napkins, table cloths, cloths for silver, etc.
FLAVORING EXTRACTS, FRUIT-JUICES, ETC.--The following directions for the
preparation at home of extracts, etc., are contributed by a trustworthy and
experienced dealer, and may be relied upon. Of flavoring extracts put up for the
general market, almond and peach are seldom pure, and are sometimes even
poisonous. The other kinds are less liable to be adulterated.
To prepare vanilla, take one ounce of fresh vanilla beans, cut fine, and rub
thoroughly with two ounces granulated sugar, put in a pint bottle, and pour over
it four ounces pure water, and ten ounces of ninety-five per cent deodorized
alcohol. Set in a warm place, and shake occasionally for fourteen days.
To prepare lemon, cut in small pieces the rinds of two lemons, put in a
four-ounce bottle, and fill with deodorized strong alcohol, set in a warm place
for a week; then put two drams fresh oil of lemon, four ounces of
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