Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1890-05-25
THE DAUGHTERS OF EYE.
WHAT THEY ARE DOING AND TaINK-
ING AND SAYING.
An Ola Podrida Prepared aud Arranged
by One of Them for the
Sunday Union.

Sunday Union.
The summer is upon US, and the desire
of every one is to keep as cool as possible.
Picnics and other excursions are the order
of the day, and happy is the woman who
is wise enough to prepare the necessary
contents of the lunch basket without
firing herself entirely out in SO doing, and
losing half the anticipated pleasures by
she terrors of getting ready. Right here
Get me say, in behalf of the masculine
member of the family, who is expected to
carry that same basket, don't fill it up
with crockery. 1t is very inconvenient to
pack, and SO heavy. Put your sandwiches,
cakes, etc, each by itself, between two
pieces of pasteboard, wrap in napkin,
and it will be mucl, nicer than if put on
plates; and the pasteboard can be thrown
away after lunch, leaving clean, light
basket, which may be utilized for ferns,
shells, mineral specimens, or whatever
may be wanted to take home as a reminder
of the day. Do not ELL the lunch basket
with rich feed, frosted cakes, jellies, etc.,
which only tend to irritate the tired,
empty stomach, and cause distressing
headache If ever people got real genu-
lnely hungry, l think it is when they
have gotten Out of bed earlier than usual,
eaten little or no breakfast, and ridden for
two or three hours under excitement.
Then they need something substantial,
and can eat with a relish what they would
refuse at once if they were at home and
sitting at well-filled table. Bread and
butter, with cold meat, is indispensable,
and cucumbers, sliced and spriHkled with
salt, will taste better than they ever did
before. Cookies and plain sponge-cake,
with turnovers filled with berry Jam, or
tart crusts, the jelly to ELL which may be
carried in a small jelly tumbler, with fruit
for dessert, will be much more accept
able lunch to almost every one than richer
food.
FLAT-IRoN WELDING.
If the housekeeper would be "a success
frl wielder of the hat-iron, she should
first assure herself of the perfect smooth
ness and cleanness of the iron. She will
also see that they are kept clean and
smooth by being heated over clean stove
and clear fire. The ironer should, of
course, try the irons Immediately before
using, and rub them carefully with a
cloth provided and kept for that purpose.
any suspicion of roughness being removed
by piece of sandpaper being rubbed over
the surface of the iron, but this careful
ness is not necessary when the stove top
Is kept clean and free from smoky marks.
For the benefit of the ironer and the
irons, coal fire is preferable to one of
wood, as the stove is more easily kept
free from smoke
The irons when not in use, must be
kept where steam or frost will not reach
them, for they rust SO easily. If left un-
covered on the kitchen shelf they will
very likely become rusty between two
weekly ironing days. / find the most con-
venient and safest place for keeping
smoothing irons to be in the warming
oven of the stove, for there they are
always warm and dry. After starched
clothes have been ironed, the irons must
be thoroughly cleaned, if there is the
least trace of burned starch on their
surfaces; indeed, the regular cleanings of
the ltiat-ions should not be neglected,
otherwise, even the best of ironers will
occasionally find "smirch" on some
freshly laundried article.
Pass the iron once or twice over some
fine sand-paper, and then rub its hot sur
face with a piece of white wax or sperma-
ceti. The ironing will be accomplished
far more easily and successfully for this
little fore-providence. The ironing sheet
must be kept clean and not scorched and
burned and discolored by many previous
ironings. An ironing board or table, at
which one can be seated if liked, well
covered with flannel and muslin cloth
over that, and board for shirts are essen
tial. An ideal iron cloth is colored
blanket doubled smoothly over the IRON
ing table or board, with a folded sheet
laid smoothly over it. A white, thick
flannel should be provided, upon which to
iron embroideries and Hamburg edges.
The articles to be ironed should be
dampened sufficiently to be smoothed; if
too dry they cannot be freed easily from
the wrinkles caused by the wringing from
the water. If they are wet rather than
damp it requires extra labor to bring
them to a state of ironed perfection. They
should also be smoothly folded before iron
ing, as this helps to make the process less
difficult. With collars, cuffs and shirt
fronts which are to be made very stiff,
the more satisfactory way is to starch
them with boiled starch, dry, and then
dip them in cold starch, rubbing it in, and
lay them smoothly in a towel kept for
that purpose, rolling it tightly and leaving
il short time before ironing.
The iron-holders should also be clean.
Those made of unbleached cotton are re-
commended as excellent, but of whatever
material they may be made, they should
be thick enough to protect the hand from
the heat and yet not thick enough to be
4bungling." Some use the patent handle
which requires no holder. 1t is wise to
have a supply of these holders to change
when the hand becomes too warm for COM
fort
There are as many methods of ironing
and as many degrees OF thoroughness in
the work as there are ironers. Some ease
the labor by seating themselves while at
the ironing-board, while others think this
increases the arm-ache, and also makes it
"bether" to change the fat-iron. The in
diyidpal knows best which position is the
cdbtcSt IOT Hcf W dsSutuc, Dut Tile mousse
keeper as foolishly wasteful of her ener-
gies who refuses the easier method simply
because she thinks il '"looks shiftless" to
make tasks less difficult Some ironers insist
upon ironing every thread which the iron
can touch, while Others, more mindful of
strength and time, learn to leave unironed
the articles which are equally usable and
wearable when simply and smoothly folded
and laid away for present or immediate
use.
1t is we'll and wise for every Young
housekeeper to learn to iron perfectly, and
then, il the occasion demands it, she may
slight some of the articles; she must also
learn not TO make herself a slave to the
fat-iron.
BoSsfD CHICKEN.
SINCE pair of large, full-grown chick
ems; cut of the heads and feet
To bone, place the chickens on a board
with the heads down take a small, sharx,-
pointed knife and split the skin from the
neck TO the ramp. Then carefuily raH
the knife between the bones and the flesh
tow ards the ys9ht vino Whep tho tb;,