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