Lydia Maria Child - The American Frugal Housewife

Woollens should be washed in very hot suds, and not rinsed. Lukewarm water shrinks them.

On the contrary, silk, or anything that has silk in it, should be washed in water almost cold. Hot water turns it yellow. It may be washed in suds made of nice white soap; but no soap should be put upon it. Likewise avoid the use of hot irons in smoothing silk. Either rub the articles dry with a soft cloth, or put them between two towels, and press them with weights.

Do not let knives be dropped into hot dish-water. It is a good plan to have a large 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 a quantity of lard, butter, 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 city 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 until the Jews get into Grand Isle. If you happen to have a bit of salt-petre, 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 cellar over night, after being scalded, that it may get perfectly cold.

Suet and lard keep better in tin than in earthen.

Suet keeps good all the year round, if chopped and packed down in a stone jar, covered with molasses.

Pick suet free from veins and skin, melt it in water before a moderate fire, let it cool till it forms into a hard cake, then wipe it dry, and put it in clean paper in linen bags.

Preserve the backs of old letters to write upon. If you have children who are learning to write, buy coarse white paper by the quantity, and keep it locked up, ready to be made into writing books. It does not cost half as much as it does to buy them at the stationer's.

Do not let coffee and tea stand in tin. Scald your wooden ware often; and keep your tin ware dry.

When mattresses get hard and bunchy, rip them, take the hair out, pull it thoroughly by hand, let it lie a day or two to air, wash the tick, lay it in as light and even as possible, and catch it down, as before. Thus prepared, they will be as good as new.

It is poor economy to buy vinegar by the gallon, Buy a barrel, or half a barrel, of really strong vinegar, when you begin house-keeping. As you use it, fill the barrel with old cider, sour beer, or wine-settlings, &c., left in pitchers, decanters or tumblers; weak tea is likewise said to be good: nothing is hurtful, which has a tolerable portion of spirit, or acidity. Care must be taken not to add these things in too large quantities, or too often: if the vinegar once gets weak, it is difficult to restore it. If possible, it is well to keep such slops as I have mentioned in a different keg, and draw them off once in three or four weeks, in such a quantity as you think the vinegar will bear. If by any carelessness you do weaken it, a few white beans dropped in, or white paper dipped in molasses, is said to be useful. If beer grows sour, it may be used to advantage for pancakes and fritters. If very sour indeed, put a pint of molasses and water to it, and, two or three days after, put a half pint of vinegar; and in ten days it will be first rate vinegar.

Barley straw is the best for beds; dry corn husks, slit into shreds, are far better than straw.

Straw beds are much better for being boxed at the sides; in the same manner upholsterers prepare ticks for feathers. Brass andirons should be cleaned, done up in papers, and put in a dry place, during the summer season.

If you have a large family, it is well to keep white rags separate from colored ones, and cotton separate from woollen; they bring a higher price. Paper brings a cent a pound, and if you have plenty of room, it is well to save it. 'A penny saved is a penny got.'

Always have plenty of dish-water, and have it hot. There is no need of asking the character of a domestic, if you have ever seen her wash dishes in a little greasy water. When molasses is used in cooking, it is a prodigious improvement to boil and skim it before you use it. It takes out the unpleasant raw taste, and makes it almost as good as sugar. Where molasses is used much for cooking, it is well to prepare one or two gallons in this way at a time.

In winter, always set the handle of your pump as high as possible, before you go to bed. Except in very rigid weather, this keeps the handle from freezing. When there is reason to apprehend extreme cold, do not forget to throw a rug or horse-blanket over your pump; a frozen pump is a comfortless preparation for a winter's breakfast. Never allow ashes to be taken up in wood, or put into wood. Always have your tinder-box and lantern ready for use, in case of sudden alarm. Have important papers all together, where you can lay your hand on them at once, in case of fire.

Keep an old blanket and sheet on purpose for ironing, and on no account suffer any other to be used. Have plenty of holders always made, that your towels may not be burned out in such service.

Keep a coarse broom for the cellar stairs, wood-shed, yard, &c. No good housekeeper allows her carpet broom to be used for such things.

There should always be a heavy stone on the top of your pork, to keep it down. This stone is an excellent place to keep a bit of fresh meat in the summer, when you are afraid of its spoiling.

Have all the good bits of vegetables and meat collected after dinner, and minced before they are set away; that they may be in readiness to make a little savoury mince meat for supper or breakfast. Take the skins off your potatoes before they grow cold.

Vials, which have been used for medicine, should be put into cold ashes and water, boiled, and suffered to cool before they are rinsed.

If you live in the city, where it is always easy to procure provisions, be careful and not buy too much for your daily wants, while the weather is warm.

Never leave out your clothes-line over night; and see that your clothes-pins are all gathered into a basket.

Have plenty of crash towels in the kitchen; never let your white napkins be used there.

Soap your dirtiest clothes, and soak them in soft water over night.

Use hard soap to wash your clothes, and soft to wash your floors. Soft soap is so slippery, that it wastes a good deal in washing clothes.

Instead of covering up your glasses and pictures with muslin, cover the frames only with cheap, yellow cambric, neatly put on, and as near the color of the gilt as you can procure it. This looks better; leaves the glasses open for use, and the pictures for ornament; and is an effectual barrier to dust as well as flies. It can easily be re-colored with saffron tea, when it is faded.

Have a bottle full of brandy, with as large a mouth as any bottle you have, into which cut your lemon and orange peel when they are fresh and sweet. This brandy gives a delicious flavor to all sorts of pies, puddings, and cakes. Lemon is the pleasantest spice of the two; therefore they should be kept in separate bottles. It is a good plan to preserve rose-leaves in brandy. The flavor is pleasanter than rose-water; and there are few people who have the utensils for distilling. Peach leaves steeped in brandy make excellent spice for custards and puddings.