The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1891-02-23
HOME MADE NOVELETTE, S

Cabinet photographs accumulate In every
household, and some convenientlarrange
ment should be made for holding them. AL
buns, frames and easels are very good In
their way, but these may be supplemented
sometimes by other novel arrangements,
which serve as splendid ornaments to the
room. One way of fixing these is to form a
linked framework. which will open and close
as screen. Any number Of links can be
fastened together, and when open 1t will
stand up Of itself on mantel-piece or else
mantel- piece, it looks like fine panel-work,
with the photographs inlaid in the wood.
The frames are cut from heavy card board,
and then padded with some perfumed wad-
ding, and covering put on of plush. velvet,
or any fancy material that may be on hand.
The idea is to have brilliant, tasteful varie-
ty. They should be linked together by
small bands OF ribbon, matching the plush
or velvet, close enough to join the frames,
put not SO close as to prevent them from be-
Such photograph folded can be carried
around conveniently, or folded up book-like
for the centre table. If desired. for this latter
use small holder should be made for it,
with fancy back and front, into which the
folded photographs may be placed.
A practical ciothspin holder ard apron
combined Is an article Ct great use which
can be made easily. 1t is really an apron
cut, off about half way down, and then
pockets made In front to hold the clothspins.
lin. and large enough to hold dozen or two
pins. When they are put away the top of
the apron may be hauled over the bag and
buttoned, which will make good bag for
the pins until they are needed for the next
wash-day. A better way Is to hem the upper
edges OF the bags, and run cord into the
hens SO that 1t may be drawn up at will. If
the bags begin to sag, then this cord can
tighten them up to suit the wearer. Every
housewife should have one of these clothes
pin holders.
POINTS FOR THE YOUNG HoUsEKEEPERs,
The following practical comments on Mon
days work are taken from an article In
Demorest's Monthly.
Starching Is process about which almost
every laundress has some favorite theory.
Many use flour starch for coarse clothes, and
laundry starch for fine ones; while others
claim that, all things considered, laundry
starch is better for all clothes, and most
economical. Flour starch turns sour very
quickly II the clothes are left rolled up for
any length of time before ironing, and causes
them to become yellow. When the starch
sours the only remedy is to put the articles
into the wash again, as neither airing nor
perfume will make them even tolerable.
Laundry starch is properly prepared by
stirring the necessary quantity of starch In
cold water until 1t is quite dissolved, then
adding boiling water and stirring continually
until the opaque white of the mixture be.
comes semi-transparent, and the starch is
thick almost like jelly. Almost every laun-
dress has way OF her own for making
starch, and Is tenacious of her opinion as to
what will make 1t iron without sticking.
Wax, spermaceti, bit Of tallow candle. salt,
soap. lard, Oil, and score of similar articles
are recommended, each no doubt having its
advantages but the most simple. effectnal.
and inexpensive addition to starch is kero
sene, dessertspoonful Of which, stirred in
to two quarts OF starch Immediately after the
boiling water is added, will prevent sticking,
and be conducive to fine finish. The gloss
which distinguishes professional laundry
work Is produced by various processes, one
Oh wnlcn IS to coat the articles again and
agai nn with thick. boiled starch, ironing it in
then polishing with irons made speciaIIv for
the purpose. Collars, cuffs, and shiIt-froots
may be treated in this way, Other garmentS
usually require but little starch. Table and
pea linen snouid nave Just enough starch 10
be smooth and glossy but must not he at
all stiff. ~
MAKING MUCH OUT OF LITTLE.
To some folks the ability to make much out
of little is natural, but it may be acquired
by any bright, patient woman. How often
one hears housekeeper say, Il hate the
kitchen, and never 60 into it unless obliged to.
III these women always can afford to employ
skilled service in the kitchen there might be
some excuse for them, but it frequently hap.
pens that there is only one servant, not es.
pecially well trained, to do all the work in a
familyof good size, and to her Is given the
charge of the most important department In
the household economy. Many woman will
take care of her carpets, furniture. silver,
glassware. china ware, etc. rather than to
trust them to the mercy of the unskilled
housemaid, yet the same servant is en-
trusted with the preparation OF the food for
the family. Household furniture can be re-
placed, but 1t is a difficult matter to restore
the health that has been wrecked by improp-
cry cooked and innutritious food. Surely
every woman who has charge OF a house
a nOdu should feel that her duty demands that
sue give ner family only we'll cooked, whole
s 81 ns iGGd, and that there be as little waste
d. possible IN its preparation. The better a
SO .hia is educated the more easily she can
90 TINS. Her scientific knowledge will be of
Housekeeping. ooou