Spread upon a flat platter and leave in a moderate oven until dried, but not colored. Let them cool in a dry place; crush fine with the rolling-pin and keep in a glass jar for breading chops, croquettes, etc., and for scalloping oysters, meat and other of the many made dishes that add character and variety to every-day fare.
Bones of cooked meat
Not those left on the plates after meals. They are the lawful perquisites of fowls and dogs. Bones cleaned by the carver, or the wise housemother, in the preparation of minces and stews and salads, should be laid in a spare dish, cracked through, while fresh, and put over the fire with a quart of cold water for every pound of bones, a carrot, a turnip, two tomatoes, an onion, a stalk or so of celery, all cut into dice, and boiled slowly until reduced to half the original quantity of liquid. Cool in the pot, skim and strain, and you have a tolerable “stock,” useful for a great number of dishes.
Rice water
Always boil rice in plenty of water. When the grains are soft, but not broken, drain in a colander over a bowl, and not into the sink. Rice water contains more nourishment than the cooked cereal itself. Set aside for some hours and you have a jelly which will add value to your soup stock, or may be boiled down still further, sweetened slightly and flavored with rose-water or vanilla; lastly, left in the ice or in cold place to form in a mold. Eaten with sugar and cream, it is a pleasant dessert. Beaten into a plain custard it is even better. It can also be used for thickening white sauces or gravies.
Testing a broom
When buying a broom test it by pressing the edge against the floor. If the straws bristle out and bend, the broom is a poor one. They should remain in a solid, firm mass.
To clean brass
Clean it with pulverized pumice-stone, wet with household ammonia, applying this paste first, and polishing the brass when this has dried, using for this purpose chamois skin.
Wring out a flannel cloth in kerosene, rub upon Putz-Pomade, clean the brasses and polish with old linen.