Do you ever stay up late at night pondering the best way in which to grate nutmeg or at what temperature to keep your dining room? As always, The Presbyterian Witness has your back. The following household tips were found in the February 12, 1898 edition of The Presbyterian Witness (Vol. LI, No. 1).
That salt should be kept in a dry place
That melted butter will not make a good cake
That the colder eggs are the quicker they will froth
That good management is better than a good income
That mutton should be deep red and close grained
That nutmegs should be grated at the blossom
That to make good pastry the ingredients must be very cold
That lemons will keep for weeks if covered with cold water
That 60 degrees is not too low for the temperature of a dining room
That pork should be fine, close grained and the rind smooth and thin
That the best beef is moderately fat and the flesh a bright red color
That soap and chalk mixed and rubbed on mildewed spots will remove them
That a brush dipped in salt water should be used in cleaning bamboo furniture
That sandpaper will whiten ivory-handled knives which have become yellow from age or usage.
That a spoonful of vinegar added to the water in which meats or fowls are boiled makes them tender
That good macaroni is of a yellowish tint, does not break readily in cooking and swells to three or four time its bulk
That warm bread and cake should be cut with a knife, the blade of which has been heated by standing it in boiling water
That a simple and very efficient disinfectant to pour down a sink is a small quantity of charcoal mixed with clear water
That a little vinegar kept boiling on the stove which onions or cabbage are cooking will prevent the disagreeable odor going through the house
