Be sure the seasoned vinegar covers the vegetables.
S. J. E.
I find lard pails very convenient receptacles for dry supplies like rice, beans, etc. I choose those whose covers come off easily, and paste paper, on which the name of the contents is written, on each one. The pails are so much easier to handle than the glass jars, and they are also less apt to become broken.
Many people do not seem to know of the effectiveness of banana skins in cleaning tan leather suit cases and similar articles. Rub the leather well with the inside of the skin, then wipe off any excess of moisture with a dry cloth, finishing with a good polishing with the same.
I had read of kerosene being a splendid remedy for burns, but had never tried it. A short time ago, however, I found the soda can empty when most needed, and had to resort to the kerosene. On immersing my finger in the liquid, so that the burned portion was submerged, I found the pain quickly disappeared. Not a sign of a blister arose, and the burn healed much more quickly than those treated in the other way had done. Now we use kerosene exclusively for this purpose.
C. F. S.
In these days of high prices, when home-makers are striving to feed their families well, at as low cost as possible, it is often the saving of little things that keeps down the provision bill. One should know how to combine left overs so they may realize the best results both in the amount of money saved and the amount of nourishment given. Save the liquor in which a ham has been cooked. The fat from the top may be used for sautéing potatoes or pressed sliced cereals, or with scrambled eggs, and lends a delicious flavor when so used. The cooled liquor forms a "jelly" rich in extractives. There are frequently pieces of bread left that are in good condition. These pieces of bread, also left-over buttered toast, may be used to thicken pea soup; and the bone from the ham, cracked so that the marrow may slip out, and also the "jelly" from the cold ham liquor may be used to flavor the soup. If the ham is very salt, care must be taken not to add too much "jelly." It is best to add the "jelly" about one-half an hour before the soup is done.