273. Cooking Breakfast Food.—Don't leave the tin lid on the saucepan if you start the cereal in the evening for breakfast. It will rust and the moisture drip into the food.
274. Tough Meat to Make Tender.—Tough meat can be made tender by adding a teacupful of lemon juice to the water in which it is boiled.
275. To Preserve Pineapple.—To preserve pineapple allow only three-quarters of a pound of sugar to each pound of pineapple.
[MISCELLANEOUS RECIPES 885]
276. Hemstitching Underclothing.—Hemstitching forms a dainty finish for the household linen and underclothing, but the busy woman often will not undertake it because of the difficulty of drawing the threads. If a piece of white soap be rubbed on the underside of the cloth, where the hemstitching is to be done, the threads may be drawn with ease, in half the time that is usually required.
277. To Boil Eggs Without Cracking Them.—To boil eggs without the risk of cracking, hold them in a spoonful of boiling water before immersing them.
278. Save the Basting Thread.—Basting threads, when saved, should be wound on a spool, otherwise they get hopelessly tangled and are not used again.
279. Threading Needles.—Thread will knot less easily, if the end that is broken from the spool is run through the eye of the needle.
280. Measuring Dress Goods.—Do not measure dress goods and laces with a tape line, as it stretches the material. Use a yardstick.
281. Do Not Use Coarse Thread.—An expert needlewoman says that the reason why so much embroidery does not look attractive is that too coarse a thread is used for the work. It is not a bad rule to use a cotton a number or two finer than is recommended, unless the advice comes from one who understands embroidery perfectly.