Put baking soda in a mustard plaster to keep from blistering.

Put baking soda in flax seed meal poultice to make it light.

Sprinkle bread crumbs thickly over meat roast before putting in oven. Looks well - tastes better.

The best duster for velvet or plush is a piece of clean chamois leather, wrung out of cold water.

To restore gilt frames, rub with a sponge moistened with turpentine.

For setting color in goods: 1 tsp. sugar of lead in a pail of hot water. Let cool and soak a half hour.

When starching colored goods, dissolve a piece of alum the size of a walnut in every pt. of starch, and the colors will stay bright a long time.

When packing away winter clothes, fill little cheesecloth bags with this mixture, and place among the clothes: 1 oz. each of powdered cloves, caraway seeds, nutmeg, mace, cinnamon, and tonca beans. To these add 6 oz. of orris root, (powdered).

Cracks in rubber overshoes may be mended with surgeon's adhesive plaster. The heels will not wear out so quickly if a piece of rubber or thick felt is fitted in and covered with the plaster.

A thin cold starch makes an excellent window wash. Rub it over the glass with a clean piece of cloth; then rub the glass dry with a piece of chamois.

To make whipped cream of evaporated milk, scald a small can of milk in double boiler. Chill it on ice and beat until stiff. Add 3 tsp. powdered sugar and vanilla.

To make beef more tender and improve flavor, soak for an hour in 1 qt. of water and 1 tsp. vinegar.

When putting curtains on brass rods, put a thimble over the end of the rod, and curtain will go on smoothly.

An easy way to remove "Wall Paper is to brush with alum water; let dry and paper will come off easily.

Six cloves added to vegetable soup will give a new and delicious flavor.

Milk will keep sweet longer in a shallow pan than in a pitcher.

A small quantity of green sage or cinnamon in a pantry, will keep out red ants.

The hand should be dipped in cold water before making pastry.

If vegetables boil dry and scorch, remove instantly from the fire and place kettle in a shallow pan of cold water. Let it stand 2 or 3 minutes before taking up the food. There will be little or no taste of scorched food.

Try These

Rubbing tough meat with a cut lemon.

Bacon fat for frying chicken and game.

Steaming a stale loaf of bread to freshen it.

Dipping sliced onions in milk before frying.

Fried sweet apples when you have fried liver or kidney.

Heating dry coffee before pouring on the water.

Pouring vinegar over fresh fish to make the scales come off easily.

Adding lemon juice to the water in which rice is boiled to keep the grains separate.