E-text prepared by George Smith
FOWLER'S HOUSEHOLD HELPS
Over 300 Useful and Valuable Helps About the
Home, Carefully Compiled and Arranged
in Convenient Form for Frequent Use
With Complete Index
Published by
Household Publishing Company
132 Jay St., Albany, N. Y.
To the many efficient and up-to-date housekeepers of our land
this book is respectfully dedicated, in the hope that they may
find something herein to further increase their efficiency.
While the author does not guarantee the reliability of these
household helps, they have been carefully compiled from reliable
sources and are believed to be efficient if directions are
carefully followed.
Copyright, 1916
By A. L. Fowler
IMPORTANT NOTICE
This book is fully protected by copyright and any infringement
thereof will be duly prosecuted.
Extra copies may be obtained at 10c each, postpaid, from the
Household Publishing Co., 132 Jay Street, Albany, N. Y.
HOUSEHOLD HELPS
THE CARE AND USE OF GAS APPLIANCES
CARE OF GAS RANGES
In order to get satisfactory and economical service and a long
life, any range or mechanical device must be kept clean. This
applies to the gas range as well, and we therefore wish to
emphasize that the little attention required is very much worth
while.
Clean the top, the ovens and removable drip pan frequently.
Clean broiler griddle and pan _every_ time it is used.
If any burner holes become clogged, clean them out with a piece
of wire or a hairpin.
Keep the air inlets on the shutter at the front of the burners
near the levers clear of dust. The suction at this point draws
the dust, which, if allowed to accumulate, will cause the flame
to burn yellow or red instead of blue.
More ranges rust out than wear out. To keep the range free from
rust rub it very frequently with a cloth slightly oiled with any
kind of oil or grease, except kerosene or one containing salt;
we suggest the use of olive oil or one of its cheaper substitutes.
This is done to the best advantage while the range is warm.
When the burners become greasy, remove and wash them thoroughly
in soap and hot water. Never black the burners or top grates.
The broiler pan and rack should be kept out of the range when
oven is being used or it will rust, warp or chip. It requires
the same care any kitchen enamel ware does.
Always leave oven and broiler doors open for a few minutes after
lighting the oven burners and after extinguishing them. This
will dry the inside of the range and prevent rusting.
USE OF THE RANGE
With reasonable care gas is much cheaper for household cooking
than any other fuel.
Every range should be equipped with a top burner lighter which
is convenient and economical, as it is just as easy to light a
burner as to leave it burning.
Never turn on the gas until you are ready to use it.
Turn off the gas as soon as you are through with it.
Turn down the gas as low as possible to give the required heat.
Remember that water boiling rapidly is no hotter than water
boiling slowly.
Always open oven door before lighting oven burners.
Plan your cooking so as to use both broiler and oven at once.
The same burners heat both. While a roast is in the broiler,
bake the cookies, bread, apples or pudding in the oven. When the
latter are done, use the oven to cook vegetables or bake
biscuits.
To boil foods in the oven, utensils should be set directly on
the bottom of the oven.
By following this plan both the time required to cook the meal
and your fuel expense will be reduced to a minimum.
BROILING AND ROASTING
Broiling and roasting are the same form of cooking, the former
term being applied to thinner and the latter to thicker
foodstuffs. They consist of cooking at very high temperatures,
obtained only by exposure to the direct flame.
It must be done in the broiler, which should be lighted ten
minutes before cooking commences.
Always leave broiler door open and put a little cold water in
the bottom of the broiler pan to prevent the food from burning.
Place the food to be cooked on the cold rack in the broiling
pan.
STEAKS AND CHOPS
Place the meat about two inches from the fire until well seared.
Turn over and sear other side in the same way, thus preventing
the escape of the juice. Then lower the pan and turn down the
gas until the meat is done to taste. For steak allow about 10
minutes if one inch thick, 15 minutes if one and one-half inches
thick. For chops allow 8 minutes. Cooking may be done faster,
but proper tenderness of meats can only be had at the slower
rates.
FISH
Place fish on the rack, skin side down, and do not turn. Place
rack in lower part of oven. Baste liberally and turn down gas
when the fish begins to brown. Allow 20 to 30 minutes.
OTHER FOODS
Chicken, bacon, liver, ham, tripe, and vegetables, such as
tomatoes, peppers, Spanish onions, can also be broiled to
perfection in a manner similar to above.
ROAST MEATS
Roast meats should be treated the same as steaks and chops,
except that after the meat is seared the cooking should be done
more slowly, which will, of course, take more time. This part of
the cooking can be done with the broiler door closed, or can be
done in the upper or baking oven. Allow about 20 minutes to the
pound for a roast.
BAKING
Baking is cooking at moderate temperatures in a range oven. The
oven should be lighted from 5 to 10 minutes (depending upon the
food to be cooked) before the food is put in.
BREAD
Heat the oven about 5 minutes before using, and bake from 45 to
50 minutes on the lower rack. Bread should be baked in a hot
oven, should continue to rise about 15 minutes, brown for 20
minutes longer, and bake 15 minutes longer with a reduced flame.
BISCUITS
Heat oven for 10 minutes. Put biscuits in oven and bake for 5
minutes with full heat, then turn gas off completely and bake 5
minutes longer.
LOAF CAKE
Heat oven 5 minutes. Place the cake on the rack about 3 inches
from bottom of oven. Turn gas half on for about 30 minutes when
the cake should have fully risen. Increase heat enough to make
the top brown and crisp.
LAYER CAKE
Layer cake should be placed in a hotter oven than loaf cake.
Heat oven 10 minutes. Place cake on rack in center of oven and
turn out the gas for 10 minutes. Relight both burners turned
half down for 12 or 15 minutes. If not sufficiently browned
increase the heat at the last.
BOILING
Boiling is cooking in water at a temperature of 212 degrees.
This is done on the open burners on top of the range. There are
three sizes of burners: the giant, the ordinary and the
simmerer. In bringing water to boil quickly use the giant
burner, then continue boiling on the simmerer or one of the
ordinary burners turned low. Do not waste gas by boiling hard.
Use covers on kettles.
Green vegetables when boiling retain their color better if the
lid is left off the pot.
STEWING
Stewing is cooking in a small amount of water for a long time at
simmering temperature. It is the most economical way of cooking
the cheaper cuts of meat. The simmering burner should be used
for this cooking.
TOASTERS
Bread toasters placed on the top burners of a gas range supply a
quick and the most satisfactory method of preparing toast. Large
quantities of toast can be made to advantage in the broiler.
GAS WATER HEATERS
Gas water heaters supply the most economical and convenient
source of hot water obtainable.
The automatic water heaters are made to heat water instantly and
automatically upon opening any hot water faucet in the system.
These heaters are made in various capacities from 2 to 8 gallons
per minute.
Circulating tank heaters which are attached to the kitchen
boiler have to be lighted every time they are used.
Usually the heater is lighted a few minutes before hot water is
required, the time depending upon the amount likely to be used.
A 30-gallon tank may be heated in approximately one hour.
Sufficient hot water for an average bath may be had in fifteen
minutes. The most economical way to handle the circulating tank
heater, when water is needed for a bath, is as follows:
Light heater and turn on faucet so that the water will flow into
the tub as quickly as it is heated in the tank. This is usually
at the rate of one gallon per minute.
According to the city ordinance, in residences where water meter
check valves are installed on the water service, the consumer
should supply a safety water relief valve before connecting any
hot water system. This must be done to take care of the
expansion.
GAS FLAT IRONS
The gas flat iron is a most satisfactory and economical
household appliance.
FURNACE CONNECTIONS
A pipe coil should be placed in every furnace and connected to
the hot water tank in order to insure an economical supply of
hot water during the period when the furnace is in use. This
makes it possible to use the gas range in the kitchen and enjoy
its convenience and economy the year round.
ALL-GAS KITCHENS
All-gas kitchens embodying the foregoing appliances are in
general use owing to their convenience and economy.
Details regarding these kitchen appliances and other gas
appliances, such as fireplace kindlers, furnace kindlers, coke
box kindlers, garbage burners, gas steam radiators, gas water
radiators, safety garage heaters and ironing machines may be
obtained from your Gas Company. Telephone them, for their
salesmen are always glad to serve you.
DEMONSTRATOR
Most gas companies have a practical and expert demonstrator
whose services are free. When any gas appliance is not giving
perfect satisfaction in every way, or once a year on general
principles, you should ask the demonstrator to call.
GAS LIGHTING
Correct, healthful and pleasing lighting conditions do more than
anything else to brighten, modernize and make comfortable the
house of today. Poor light is poor economy in more than one
sense of the term.
"Poor light" may mean too little or too much light, a wrong kind
of light or a misplaced source of light. Any of these conditions
cause eye strain. Eye strain results in eye troubles and
inevitably affects the general health. Furthermore, the well
lighted home is an attractive center for the family, while a
badly lighted house creates gloom and a restless atmosphere.
Gas light offers convenience in lighting and beauty in its
fixtures.
Gas light presents the real economy of the best at the least
cost.
All new houses should be piped for gas. Even an old house can be
equipped with ceiling, wall and baseboard outlets with but
little expense or inconvenience to you. Your Gas Company will
also help you to select just the fixtures and burners you need
to harmonize with the decorations in your home and to supply the
best possible light for each room.
At your call, the Company will keep your equipment in thoroughly
efficient condition. You should use only the best gas mantles.
It sells them at cost to you in order to encourage their
use--cheap mantles are cheap in first cost and expensive in the
long run.
Your Gas Company prides itself on being "at your service."
ELECTRICAL APPLIANCES
ELECTRIC SERVICE IN THE HOME
The home that is completely wired has at hand a tireless
electric servant-of-all-work; for the past few years have seen
the invention and perfection of devices for doing household
labor of practically every description. These are of practical
economy not only when used by the housewife, but also in making
domestic help more efficient and better satisfied.
In addition to the almost universal use of electricity for
lighting, with every facility for flexibility and convenience in
connecting and control, electricity may be absolutely depended
upon today for washing, wringing, drying and ironing the
clothes, for sweeping and dusting, for polishing, for cleaning
silver and brightwork, for all cooking, for such culinary
processes as beating eggs, mixing bread, grinding meat or
coffee, turning the ice cream freezer or sharpening knives, or,
on emergency, for heating or cooling the house. And (contrary to
popular belief), in most of these cases electricity offers an
opportunity for actual domestic economy.
Electricity is no longer a rich man's luxury, for its
convenience, cleanliness, time saving and economy, as shown by
the following pages, have made it every man's necessity.
ALL-ELECTRIC HOMES
The model home is electrically lighted, has the kitchen equipped
with an electric range, electric dishwasher, electric kitchen
set for beating eggs, grinding, mixing and polishing; the
dining-room equipped with electric coffee percolator, electric
samovar and an electric toaster; laundry equipped with electric
washing machine, motor-driven mangle heated by gas or electricity,
and an electric iron. A vacuum cleaner is essential in every
household. Other appliances which will prove their value if once
tried are heating pads, vibrators, heating or disk stoves,
luminous radiators, sewing machines, fans, pressing iron for the
sewing-room and Christmas tree outfits.
ELECTRIC RANGE
Cooking by electricity is an ideal method, and the electric
range makes it practical. Every housewife should be familiar
with its advantages as it provides the most satisfactory
results.
The electric range is reliable, efficient and durable. It saves
time, work, worry and watching. It promotes safety, comfort and
cleanliness.
The electric range is convenient and easy to operate, as the
heat is always instantly available and readily regulated at the
turn of a switch. Cooking becomes a certainty, as the same
switch position always provides the same amount of heat. All the
heat is concentrated on the cooking and there is no excess heat
wasted on other parts of the range or radiated out into the
room. Ordinary cooking utensils are used as with other ranges.
Cooking with an electric range can be done at a reasonable cost
in consideration of the many inherent advantages above referred
to.
The roasting of meat to the exact degree desired need not be the
dread of the cook when an electric oven is available. The
uniformity and reliability of the heat of the electric oven
facilitates the roasting of meat without constant attention and
worry.
Electric broiling insures tender chops and steaks, as the
surface of the meat is quickly seared and all its juicy
tenderness is retained.
In order to facilitate the use of the electric range, your
Lighting Company gives an instruction book with every installation.
ELECTRIC DISHWASHER
After each meal scrape off the dishes and place them in the
washer in such a position that the water can be thrown against
both sides of them. It is convenient to accumulate enough
dishes to fill the washer, as it may thereby become possible to
do all of the day's dishes in one washing.
Shake washing powder or liquid soap into the machine and add
one-quarter of a cup of ammonia. Pour in the right amount of hot
water from faucet (according to instructions with machine) and
allow the machine to run about 10 minutes. Then let the water
run out and pour in a little more to wash out the sediment.
Close the drain and pour in boiling water which acts as a
rinsing water. Run the machine two minutes more and drain. Raise
cover immediately after the machine is stopped to let the steam
out. The dishes will dry by themselves with high polish, but it
is necessary to wipe the silver and glassware.
The washer is then ready to be used as a storage for dishes
until needed again.
VACUUM CLEANER
There are many good electric vacuum cleaners on the market, all
of which operate on the same general principle of suction. The
Hoover, however, has a motor-driven brush in addition, which
acts as a sweeper.
Oil the motor with a drop or two each time it is used, according
to the directions given with the machine. If using a Hoover, the
brush bearings should not be oiled as they are made of wood.
Should the brush become stuck it is due to threads, string and
hair which have been collected by it. Remove the brush according
to directions supplied with the machine and free all the
bearings.
Clean the bag after using by carefully removing it from the
machine and shaking the dirt on a newspaper.
Once a month the machine should be cleaned by taking off the
bag, lifting the machine from the carpet and allowing the
machine to run for a couple of minutes.
SEWING MACHINE
Follow directions supplied with the machine as to oiling and
proper size of needle, thread, etc. Do not make any adjustments
unless you are sure you know how. These adjustments require
patience, as the adjusting screws must be turned a very little
at a time to note the effect produced. Do not run the machine at
too high a speed as this will shorten its life.
When putting a motor on a foot-power machine be sure that the
old machine is not over-speeded.
If your machine is provided with a foot release be sure that the
release entirely cuts off current, otherwise the motor will run
very hot.
FLAT IRON
There are several makes of electric irons which do excellent
work and have a long life. The standard sizes are 3, 6 and 8
pounds. The 6-pound iron is best adapted for general household
use.
If the iron becomes too hot, disconnect the lead from the iron.
In case the terminals become corroded, rub them with a piece of
fine emery cloth to remove corrosion. If the contacts become
corroded or bent they should be replaced.
Your Lighting Company maintains a repair department for all
heating and cooking appliances. Telephone Sales Department.
ELECTRIC LAMPS
Mazda lamps are the most efficient lamps obtainable and their
use is recommended for all classes of service. Your electric
bills depend upon the watts per lamp and the number of hours of
use. Note in the following table that the Mazda lamps give on
the average two and one-half times as much light for the same
cost as the Gem carbon lamps. The column "Cost of current per
month" gives the cost of burning one lamp one hour per day for
one month at the maximum rate of nine cents per K. W. H.
Table of Comparisons
_Gem_Carbon_Lamps_ _Mazda Lamps_(Type_B_)
Cost of Cost of
current per current per
Watts C.P. month in cents Watts C.P. month in cents
30 12 8.1 10 8 2.7
50 20 13.5 25 23 6.7
80 32 21.6 40 38 10.8
60 60 16.2
100 105 27.0
RESIDENTIAL LIGHTING
In most cases the following recommendations of Mazda lamp sizes
will be found most satisfactory in the home. Frosted lamps are
recommended wherever the direct rays of the lamp may strike the
eye, as the frosting diffuses the light.
Parlor
1-Bracket chandelier 1--60 watt
2-Bracket chandelier 2--40 watt
3-Bracket chandelier 3--25 watt
Side wall fixtures for decorative purposes--10 watt, all
frosted.
Side wall fixtures for good general illumination--25 or 40 watt,
all frosted.
Hall
Small hall 1--10 watt
Large hall 1--25 watt
Porch
Ceiling light 1--10 watt
Side bracket 1--25 watt
If used for reading light 1--60 watt
Bedroom
Ceiling light 1--40 watt
Side bracket 1--40 watt
_or_ 2--25 watt
Sitting-room
Same as parlor. A well shaded reading lamp with a 40 or 60 watt
all-frosted bulb.
Dining-room
Dome 1--60 watt bowl frosted
2 or 3 light shower 25 watt bowl frosted
Semi-indirect 1--60 or 100 watt clear
Bathroom
Ceiling or side brackets 25 watt
Kitchen
Ceiling light 1--40 or 60 watt bowl frosted
Side bracket over sink 1--25 watt bowl frosted
Attic
25 watt
Cellar
In installing lamps for the cellar the time they are lighted
should be borne in mind. As this is short, the expense of
running larger lamps--25 watt and 40 watt--is insignificant. The
following locations should be provided for:
Bottom of cellar stairs 25 watt
Work bench 40 watt
Laundry 40 watt
Vegetable and fruit cellar 25 watt
Lamp in front of furnace 60 watt
This latter lamp is usually close enough to also illuminate the
coal bin.
Care of Lamps and Fixtures
Lamps and fixtures should he cleaned once a month to insure the
maximum efficiency. Reliable tests have shown that dirty
glassware reduces effective illumination from 10 to 50 per cent.
FIXTURE RECOMMENDATIONS FOR THE HOUSE
Parlor
Ceiling fixtures Indirect or semi-indirect
Side fixtures Semi-indirect
Baseboard receptacles for table or floor lamps.
Hall
One ceiling fixture equipped with two lamps wired so that one or
both lamps may be operated as desired. This arrangement provides
for a night light.
Sitting-room and Library
Same as parlor.
Bedroom
One ceiling semi-indirect fixture.
Side brackets near dressing table, or,
Rigid pendant for use over center of dressing table.
Baseboard outlet near bed for heating pad or reading lamp.
Dining-room
Indirect or semi-indirect fixture.
Baseboard or floor outlet for toaster and percolator.
Floor call button attached to kitchen buzzer.
Bathroom
One side bracket on each side of mirror.
One side wall receptacle for curling iron, shaving mug and
luminous radiator.
Kitchen
One center ceiling light, one side bracket over sink and one
side wall outlet for iron and washing machine.
Cellar
Five outlets should be provided for proper illumination, one at
foot of stairs, one at work bench, one in fruit and vegetable
cellar and one in front of furnace located so as also to
illuminate the coal bin.
A control switch and telltale lamp should be provided in the
kitchen.
Attic
Two outlets are usually sufficient. A control switch and
telltale lamp should be provided in the hall.
Clothes Press
A rigid pendant with a chain-pull socket should be provided for
each dark clothes press.
It is most convenient and practical to have these lights
operated by an automatic switch which is opened and closed by
the closing and opening of the closet door. This provides a
light immediately the door is opened, while when the door is
shut one may be sure that the light has not been left burning.
GENERAL
Baseboard outlets should be installed in all rooms for the use
of vacuum cleaner, fans, or other portable appliances.
Bell-ringing transformers which provide current for door bells
and buzzers should be installed for each apartment.
Emergency gas lights should be provided for the halls, kitchen,
dining-room and bathroom.
If any special requirements are not provided for in the above
recommendations your Lighting Company will be glad to give you
expert advice free of charge. They pride themselves on being at
your service.
WIRING HINTS
The service entrance should be of sufficient capacity to care
for additional load in the form of electric heating, cooking and
other domestic appliances. The branch circuits should be heavy
and numerous enough to care for additional outlets for lighting
and appliances as found desirable. Your Lighting Company will be
glad to go over your plans with you.
The electric meters should be located in the cellar near the gas
meter, as this will save you the annoyance of meter readers and
testers going through the house to the attic.
Be sure and install control switches and telltale lamps on
cellar and attic lights.
Provide three-way switches in the halls so that the hall lights
may be controlled from either the first or second floor.
All ceiling outlet lighting, and wherever desirable, side
bracket lighting, should be controlled by wall switches. These
switches should preferably be of the push-button type rather
than of the snap-switch type. In general the best location for
these switches is on the wall of the room right next to the door
which is the entrance most frequently used.
FUSES
Fuses on your electrical wiring act in the same capacity as a
safety valve on a steam boiler. Whenever there is an overload on
the circuit or a short circuit these fuses blow and relieve the
strain on your wiring.
When in doubt or when in need of suggestions, 'phone the Sales
Department of your Lighting Company.
HOUSEHOLD HELPS
Look in the Index for the principal word of the article about
which you desire information. For instance, "To Open Fruit
Jars", look under "Fruit Jars"
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.
Cornpopper for Toasting Bread--The cornpopper 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.
A GOOD WAY TO SAVE GAS--
READ THE PAGES IN THE
FRONT OF THIS BOOK
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.