The New century cook book

Be careful in your selection; do not choose too young, and take only such as have been reared in a good moral atmosphere. When once decided upon and selected, let that part remain forever settled, and give your entire thought to preparation for domestic use. Some people insist on keeping them in a pickle, while others are constantly getting them into hot water. This only makes them sour, hard and sometimes bitter. Even poor varieties may be made sweet, tender and good by garnishing them with patience, well sweetened with smiles and flavored with kisses to the taste. Then wrap well in a mantle of charity, keep warm with a steady fire of domestic devotion and serve with peaches and cream. When thus prepared will keep for years. — Selected. For Washing Flannel Blankets. To a half tub of hot water add two tablespoons of ammonia and one tablespoonful of borax and one-half bar of soap well dissolved. Put in the blankets, let them stand for two hours or more; wash and rinse in water of the same temperature. Press before quite dry. M. M. T. To Wash Flannel Blankets. One cake good laundry soap (sliced) and two tablespoons powdered borax dissolved in a pail of warm water, or enough to cover a pair of blankets. Set to soak half an hour; then New Century Cook Book. squeeze, but not rub, them until clean; rinse well in warm water and hang lengthwise on line without wringing. Miss Hand, Belvidere, 111. A Good Silver Polish. Take prepared whiting, mix with gasoline the consistency of paste, apply with a sponge, and when dry wipe off with chamois or soft cloth. M. M. Thomas. Baking Powder. Cream of tartar-, nine and a half ounces; bicarbonate of soda, four and a half ounces; corn starch, two and a half ounces; flour, two and a half ounces; carbonate of ammonia, ninetysix grains. See that the ammonia is fresh and well powdered. Sift several times. Miss Lee. Baking Powder. Half pound soda, three-fourths pound cream tartar, one pound corn starch. Carefully mix soda and cream of tartar, then add corn starch and mix thoroughly by sifting several times through a flour sieve. Put up in tin cans. Mrs. D. W. Caldwell. Baking Powder. One pound cream of tartar, ten ounces of soda, ten ounces rice flour (corn starch may be used, but it is not quite so good), two ounces tartaric acid; mix and sift through a fine sieve five or six times. Centenary. Weights and Measures. Two cups of sifted flour weigh one pound. One pint of sifted flour weighs one pound. One pint white sugar weighs one pound. Two tablespoons of liquid weigh one ounce. Eight teaspoons of liquid weigh one ounce. One gill of liquid weighs four ounces. One pint of liquid weighs sixteen ounces. Hair Tonic. One pint of bay rum, one-half ounce tincture cantharides, twenty grains of quinine. New Century Cook Book. Splendid Salve. Five ounces rosin, two ounces pure beeswax, eight ounces fresh lard. Melt and strain. Then stir until cold. Mrs. J. B. Swift. Chewing Gum. Balsam of tulo two ounces, white sugar one ounce, oat meal three ounces, soften the gum in a water bath, mix in the other ingredients, roll in finely powdered sugar or flour to form sticks. Washing Fluid.