The Boston cooking-school cook book

is melted. Put in oven and let stand five minutes. Remove from oven, and with a small knife take off shells. By this method shelling and blanching is accomplished at the same time, as skins adhere to shells. =Flavoring Extracts and Wine= should be added if possible to a mixture when cold. If added while mixture is hot, much of the goodness passes off with the steam. =Meat Glaze.= Four quarts stock reduced to one cup. =Mixed Mustard.= Mix two tablespoons mustard and one teaspoon sugar, add hot water gradually until of the consistency of a thick paste. Vinegar may be used in place of water. =To Prevent Salt from Lumping.= Mix with corn-starch, allowing one teaspoon corn-starch to six teaspoons salt. =To Wash Carafes.= Half fill with hot soapsuds, to which is added one teaspoon washing soda. Put in newspaper torn in small pieces. Let stand one-half hour, occasionally shaking. Empty, rinse with hot water, drain, wipe outside, and let stand to dry inside. =After Broiling or Frying=, if any fat has spattered on range, wipe surface at once with newspaper. =To Remove Fruit Stains.= Pour boiling water over stained surface, having it fall from a distance of three feet. This is a much better way than dipping stain in and out of hot water; or wring articles out of cold water and hang out of doors on a frosty night. =To Remove Stains of Claret Wine.= As soon as claret is spilt, cover spot with salt. Let stand a few minutes, then rinse in cold water. =To Clean Graniteware= where mixtures have been cooked or burned on. Half fill with cold water, add washing soda, heat water gradually to boiling-point, then empty, when dish may be easily washed. Pearline or any soap-powder may be used in place of washing soda. =To Wash Mirrors and Windows.= Rub over with chamois skin wrung out of warm water, then wipe with a piece of dry chamois skin. This method saves much strength. =To Remove White Spots from Furniture.= Dip a cloth in hot water nearly to boiling-point. Place over spot, remove