HOUSEHOLD. 



217 



then polish the tray with dry flour 

 and a soft cloth. 



Leather can be cleaned very well 

 with milk. Dust the leather thor- 

 oughly with a soft cloth, then use 

 another cloth dipped in , sweet milk 

 and the spots will be easily removed. 



Kerosene rubbed on with a soft 

 cloth will clean zinc perfectly. Kero- 

 sene or gasoline applied with a cloth 

 will also remove all grease spots 

 from porcelain basins and bath tubs. 

 Rinse well with very hot water. 



If a pan in which milk is cooked is 

 rinsed out in cold water, the milk 

 will not be so apt to stick. 



If one burns the food in a new 

 white enamel dish, put 'nto the dish a 

 tablespoonful of sal soda, fill with 

 water and boil. 



If one has not access to a hot water 

 bag when it is needed, a good sub- 

 stitute is a flannel bag filled with hot 

 sand or salt. A good idea is to keep 

 a half dozen little ones filled and 

 ready. 



Get a nickel's worth of stick glue 

 at your druggist's and put three or 

 four pieces at intervals in the soil 

 around your fern. Do this three or 

 four times a year and you will notice 

 a marked improvement in the plant. 



If new enameled saucepans are 

 placed in a pan of warm water, al- 

 lowed to come to a boil and then 

 cooled, they will be found to last 

 much longer before either cracking 

 or burning. 



White spots on furniture will dis- 

 appear if a hot plate from the stove 

 be held over them. 



SUSTENANCE FOR THE SICK. 



Beef Tea. — Mince one pound of 

 good lean beef and put into a jar 

 with one teacupful cold water; cork 

 closely and set iif a boiler or steamer 

 to cook. It will require three or four 

 hours. Strain and season. 



Beef Essence. — Put one pound of 

 lean beef, minced fine, into a jar, 

 without any water whatever, cover 

 the jar tightly and set it in a pot or 

 kettle of cold water, bringing the 

 water slowly to a boil and allowing 

 the jar containing the meat to so re- 

 main simmering until the juice of the 

 meat is all extracted and the fibre 

 becomes colorless. Season to taste 

 and skim when cold. 



Barley Water. — Put two ounces of 

 pearl barley into half a pint boiling 

 water and let it simmer a few min- 

 utes. Drain off and add two quarts 

 of boiling water with a few figs and 

 stoned raisins cut fine. Boil slowly 

 until reduced about one-half and 

 strain. Sweeten to taste, adding the 

 juice of a lemon and nutmeg if de- 

 sired. 



Toast Water. — Brown nicely, but 

 do not burn, the slices of bread, and 

 pour upon them sufficient boiling 

 water to cover. Let them steep until 

 cold, keeping the bowl or dish con- 

 taining the toast closely covered. 

 Strain off the water and sweeten to 

 taste, putting a piece of ice into it 

 as drank. 



Flaxseed Lemonade. — Pour on 

 four tablespoonfuls of whole flaxseed 

 one quart of boiling water and add 

 the juice of two lemons. Let it steep 

 for three hours, keeping it closely 

 covered. Sweeten to taste. Excel- 

 lent for colds. 



Slippery-Elm Bark Tea. — Pour 



boiling water over the bark, first 

 breaking it into bits; cover the pitch- 

 er containing it and let it stand until 

 cold; add lemon juice if desired and 

 sweeten to taste. 



Mulled Buttermilk. — The well- 

 beaten yolk of an egg added to boil- 

 ing butter-milk and allowed to boil 

 up; or add to the boiling butter-milk 

 a little thickening of flour and cold 

 buttermilk. 



Baked Milk. — Put the milk in a 

 jar, covering the opening with white 

 paper, and bake in a moderate oven 

 until thick as cream. May be taken 

 by the most delicate stomach. 



Onion Gruel. — Boll a few sliced 

 onions in a pint of fresh milk, stir- 

 ring in a very little oatmeal and a 

 pinch of salt; boil iintil the onions 

 become tender and take at once just 

 before going to bed. Excellent for a 

 cold. 



Arrowroot. — Use milk or water as 

 preferred. Put a heaping teaspoon- 

 ful of ground arrowroot into a cup 

 and mix with a little cold milk. Stir 

 into a pan containing a pint of either 

 cream or water that has been brought 

 to a boil, adding a little salt. Let it 

 simmer for a few minutes and then 

 pour out. May be sweetened or 

 flavored with nutmeg if desired. 



