26 HOUSEHOLD USES
THE USE OF VINEGAR IN COOKING

Pickles heated too long will become soft.
Always use white vinegar. Grape leaves give
a green color to pickles and produce a
pleasing taste. The color is better if white
vinegar is poured cold over the pickles and
is gradually brought to the boiling point.
A little horseradish, if added to the vinegar,
will prevent scum from forming.

Catsup and Chili Sauce will not form mold
if a little space is left at the top of the bottle
and filled with white vinegar.

To Keep Ham from Molding. Rub the
end of the uncooked ham over with cider
vinegar and it will not mold.

To Roast Ham. If cider cannot be procured,
cider vinegar from sweet pickles may be used.

Sauces. Vinegar can be used as a substitute
for brandy in sauces.

To Freshen Meat. A joint of meat suspected
of being on the verge of going bad can be
kept sweet if wiped over with diluted white
vinegar.

Egg Substitute (2). A dessertspoonful of
white vinegar added to a gill of milk will
answer the same purpose as two eggs. It is
impossible to make a lighter cake than one
made with white vinegar. Try it!

To Scale Fish. White vinegar poured over
fresh fish will help to make the scales come
off more easily.

Salt Fish should be soaked in cold water to
which a little white vinegar has been added.

To Keep Fish Fresh sprinkle it with salt,
liberally, and wrap in a piece of muslin
wrung out of white vinegar. Rinse under cold
water before cooking.

Moulding of Cheese may be prevented by
wrapping cloth saturated in white vinegar
around the cheese.

Jam Will Not Ferment if a paper soaked
in vinegar is placed over same, attaching
regular top.

lf Too Much Salt is used in cooking, add
1 tsp. vinegar and 1 tsp. sugar and cook
again.

Taste of Drippings is overcome as follows:
Beat it to a cream and gradually add a
teaspoonful of vinegar, a drop at a time; the
drippings can then be used in making cakes,
etc., without having the objectionable fatty
flavor.

MEDICAL AND TOILET

Sea Sickness. Cider vinegar is recommended
as a preventative of sea sickness.

Care of the Hands. Cider vinegar rubbed
into the hands after a great deal of washing
has been done will keep them soft and
prevent cracking. Also, when roughened and
stained by preparing vegetables and fruit,
apply vinegar; then rinse in clear water;
then bathe in soap and water. Before hanging
out clothes, bathe hands in cider vinegar
and allow same to dry on. For chapped
hands, shake together in a bottle, 5 tbsp,
cider vinegar, 1 tbsp. glycerin, 10 drops any
perfume. Apply to hands and face after
phere. well. Pat in till dry and use twice
aily.

Care of the Teeth. An excellent mouth
wash can be made of diluted cider vinegar.
Rinse the mouth well night and morning
with vinegar dilution—4 tsp. cider vinegar
to each glass of water.

USES FOR VINEGAR

Throat Gargle. For a relaxed throat, there
is nothing -better than gargling night and
morning with a teaspoonful of cider vinegar
in a tumbler of very hot water. For sore
throat, add a little salt to cider vinegar.

Washing the Hair. A half cup white vinegar
in the water in which you give your hair
the last rinsing when washing it will soften
it and give it a pretty sheen.

Fever. A bath of one part cider vinegar to
two parts water will greatly reduce fever
and with much more comfort to the patient
than ice water.

Care of the Eyes. Should whitewash get
into eyes (as often happens with painters)
a cider vinegar wash will save the sight.

Headache. Saturate a folded handkerchief
with white vinegar, place on forehead, repeat
when dry.

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