
<p><a href="1898/ira_brunnell.php">Ira Brunnell</a></p>

      <p class="gc1">April 14, 1898</p>
      <p class="gc1center">HOUSEHOLD BITS</p>
      <p class="gc1center">Odd Items of Information</p>
      <p class="gc1center">For the Housewife</p>
      <p class="gc1">A seasonable and delicious way of serving ice-cold raw 
		tomatoes is to remove the inside of the fruit, leaving a thick wall. 
		Take out the seeds, and to the pulp add equal parts of dry mustard and 
		brown sugar, a little salt, pepper-sauce and vinegar. Stir the mixture 
		into a paste and refill the tomato.</p>
      <p class="gc1">Do not put hot water or any kind of water upon woollens 
		that have had liquid grease spilled upon them. First sprinkle buckwheat 
		or rye flour over the place and let it absorb the grease, brush off the 
		flour, and apply then fresh flour until all the grease is absorbed.</p>
      <p class="gc1">An excellent receptacle to be placed in a corner of a 
		sewing-room for holding pieces left from dresses, bits of new muslin and 
		flannels that are always required at hand for mending is a common flour 
		barrel. Cover the barrel with pretty cretonne or chintz, plaiting the 
		material and tacking it upon the inside of the barrel and at the top, 
		drawing each plait smoothly down. Fasten the plaits to the underside of 
		the barrel. Paste heavy brown wrapping paper inside the barrel to make a 
		smooth lining. Lay a sheet of wadding over the barrel top and cover both 
		sides with the cretonne, overhauling the material together at the edge. 
		Make a box plaiting a little more than a finger in width and sew around 
		to cover the edge. Fasten this cover to the barrel with two pieces of 
		tape to serve for hinges, and place a bow of ribbon upon the top to make 
		a handle for lifting the cover. The barrel will fit into a corner and be 
		most convenient.</p>
      <p class="gc1">When making custards for puddings and the filling for 
		custard pies, if the milk is brought to the scalding point and then 
		stirred into the beaten eggs and sugar and placed at once in the oven 
		for baking it will require only half the time usually allowed for 
		cooking. The range oven is not always in the proper condition for baking 
		when most needed and causes much annoyance. A custard pudding may be 
		steamed, and is oftentimes nicer than baked, being more delicate. A cup 
		custard will be steamed sufficiently in 15 minutes.</p>
      <p class="gc1right">- New York Sun.</p>
      <p class="source">Source:&nbsp;Glenfield History 1886 - 1987 Page 34</p>