170.  Closed Cupboards in the Pantry.—­If there are closed cupboards in the pantry use them for storing provisions kept in screw top jars.  There should be brass hooks for hanging up all the articles that can be suspended from the walls.

171.  Keeping a House Account.—­There are fewer reckoning days if housekeepers pay cash.  If they persist in running accounts for groceries and other staples they should have a book and see to it that the right price is put down the minute anything is bought.

172.  Chestnuts as a Vegetable.—­Chestnuts have considerable food value.  The boiled and mashed pulp may be used as one would use meat or vegetable, even croquettes being made of it.

173.  To Give Starch a Gloss.—­A little sugar added to boiled starch will give a desirable gloss to the clothes when ironed.

174.  Apples Cored for Baking.—­Apples cored for baking are delicious filled with orange marmalade and a little butter and sugar.

175.  Beating Eggs.—­When heating eggs observe that there is no grease on the beater, as it will prevent the eggs from frothing.

176.  If you judge as evil the actions of another, through the judging comes evil to you.

177.  A Toy Saw.—­A toy saw may be utilized many times in the kitchen for sawing meat bones which are too large.

178.  If a White Dress Has Turned Yellow.—­If last summer’s white dress has turned yellow, put it in a stone jar, cover with buttermilk and let it stand a day and night.  Then wash well and starch with blued starch.  This is better to whiten goods than freezing, sunshine, or the use of borax.

[Miscellaneous recipes 875]

179.  Scorched Food.—­A practical cook says:  When food has been scorched remove the pan from the fire and set into a pan of cold water.  Lay a dish towel over the pan.  The towel will absorb all the scorch taste sent up by the steam and the family need never know it was burned.

180.  Mutton Chops to Make Tender.—­Mutton chops can be made tender quite as much as lamb, if before they are boiled or fried they are allowed to simmer in just a little water on the back of the stove.  This also makes the flavor more delicate.

181.  Hollowing Out a Tomato.—­For hollowing out a tomato, previous to stuffing, a pair of scissors enables a person to remove all the pulp without breaking the skin.  They are equally useful for fruit salads as the fine skin which separates the sections of the grape fruit and oranges is easily clipped off.

182.  The Easiest Way to Blacken a Stove.—­The easiest way to blacken a stove is to use a flat paint brush about one and a half inches wide, and a tin or jar, large enough to receive the brush, to mix the blacking in.  Apply the blacking to the stove as you would paint, and use a newspaper to polish with, which can be burned.  In this way the hands do not come in contact with the blacking during the whole operation, and unsightly cloths and brushes, which soil the hands, are done away with.