Our Household Exchange by MRS. D. A. F.; MRS. J. M. S.; MRS. H. E. S. H.; T. C. H.; M. A. B.

Review and Herald Publishing Association · Takoma Park Station, Washington, D. C. · Aug 19, 1915

Our Household Exchange

By MRS. D. A. F.; MRS. J. M. S.; MRS. H. E. S. H.; T. C. H.; M. A. B.

A BROOM ECONOMY.—The usefulness of a worn broom may be prolonged by cutting the lower row of stitching, and evening off the edge of the broom with the shears. MRS. D. A. F.

DRIED FRUITS.—Raisins, figs, and dates are improved by steaming a few minutes before serving. All dried fruits, whether to be cooked or eaten raw, should be thoroughly washed. MRS. D. A. F.

TO WATERPROOF SHOES.—First have the shoes clean and dry. Then brush thoroughly with warm (not hot) linseed oil. By this method shoes may be made impervious to water for weeks. MRS. J. M. S.

DUSTLESS SWEEPING.—Tear a newspaper into small bits, dampen, and sprinkle over the carpet before sweeping. The paper takes up the dust, and keeps it from being scattered in the air. It is a good plan to wipe a rug or carpet occasionally with a cloth wrung out of a pail of warm water in which a handful of salt has been dissolved. MRS. H. E. S. H.

A SUGGESTION FOR FRUIT-CANNING TIME.—To utilize empty bottles, milk jars, or fruit cans that cannot be supplied with new covers, try this plan for fruit juices, sifted tomatoes, etc.: Thoroughly sterilize the bottles or jars, and with a glass cutter cut pieces of glass to fit the tops. Prepare the fruit juice as usual, and fill the bottle or can. Cover the rim with melted sealing wax, and place over it a piece of the glass, which has been heated. Press this down firmly on the wax. This seals the fruit perfectly. Set aside to cool, shaking the jar lightly once or twice, or turning it upside down. By this method no tin, rubber, or zinc can come in contact with the fruit; there is no top to leak, and no lodging place for germs. Nothing short of freezing or knocking the top off the bottle will spoil the fruit. T. C. H.

(The glass lining from worn-out Mason jar caps might be used in this way without cutting. M. A. B.)

CARE OF THE BREAD TINS.—In bread making much depends on the proper care of the pans. Those made of sheet iron are much better than others, both because of their color and their durability. If tin bread pans are used, it will be found that new ones never give a brown bake; this is because they reflect the heat. It is a good plan to heat new pans until they are well colored before using. Never use bread pans for any other purpose except to bake bread; otherwise the bread will cling to the pans, no matter how carefully they are oiled, or how thoroughly the bread is baked. Very little oil is necessary, but it is essential that every part of the pan be touched. A clothespin or similar stick, with a bit of clean cloth well fastened to one end, makes a good oiler. When the bread is done, it should be removed from the pans, which should be at once rubbed with a clean, dry cloth. Bread pans need no washing (bakers never wash their baking pans); but they must be thoroughly rubbed, and kept in a clean place, free from dust. MRS. D. A. F.