Notes
A little sugar added to cream before whipping will prevent it from turning to butter.
Use scant measure of sugar in custard pie and do not cook after the custard is set sufficiently to cut with a silver knife, if you want a smooth and palatable baked custard.
A small dish of water placed in the oven will prevent scorched or burned food when the oven is hotter than it should be.
Save bread crusts and dry them in the warming closet of the kitchen range, to roll fine for a coating for fried oysters, croquettes and cutlets. Dried crumbs are better for dressing and puddings also.
Drop a few slices of raw potatoes in the hot lard used for frying doughnuts to clarify the grease before putting it away for future use.
Laundry Work
In laundry work different methods must be used for different fabrics. The texture and color of a garment must be considered before method of laundering is decided on. As laundry is the heaviest part of house work one should carefully consider all means by which strength may be saved. A careful sorting of all clothes. Thorough soaking of all articles that will not be injured thereby. A generous use of good soap and a well equipped room for laundry purposes with plenty of good soft water will to some extent lighten the labor. Chemicals judicially used have been found helpful. A good solution for loosening dirt and may be used in soaking the different kinds of clothes including prints and flannels is given out and recommended by the Agricultural school of Minnesota. It is made as follows: Procure 10 cents worth of salts of tartar, 10 cents worth of crystal ammonia, one can of Lewis lye. Dissolve all in a gallon of warm but not boiling water and cork tightly. When wanted for use a teacupful of the mixture for from three to four pailsful warm water will be the right amount to use when soaking clothes.