Occupations > Frugal housewife

HOUSEWIFE.
tin pot to wash them in, just high enough
to wash the blades without wetting the handles.
Keep your castors covered with blotting
paper and green flannel. Keep your salt-
spoons out of the salt, and clean them
often.
Do not wrap knives and forks in woollens.
Wrap them in good strong paper. Steel is
injured by lying in woollens.
If it be practicable, get a friend in the
country to procure you aquantity of lard, but¬
ter and eggs, at the time they are cheapest,
to be put down for winter use. You will be
likely to get them cheaper and better than
in the market; but by all means put down
your winter’s stock. Lard requires no other
care than to be kept in a dry, cool place.
Butter is sweetest in September and June ;
because food is then plenty,and not rendered
bitter by frost. Pack your butter in a clean
scalded firkin, cover it with strong brine,
and spread a cloth all over the top, and it will
keep good. If you happen to have a bit of
saltpetre, dissolve it with the brine. Dairy-
women say that butter comes more easily,
and has a peculiar hardness and sweetness,
if the cream is scalded and strained before
it is used. The cream should stand down
in the cellar over night, after being scalded,
that it may get perfectly cold.
Suet and lard keep better in tin than
in earthenware.
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