The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1896-04-29


man, as a home for French girls who
are strangers in this country. The
furniture waa obtained with the pro-
ceeds of fair. which was held under
the auspices of the Brothers OF Mercy
for that purpose last December. French.
Swiss and Belgian girls who are Catho-
lies will be first received. IL there Ia
room Protestant girls will be received
as far as convenient There Will be
clean. homelike surroundings for twen-
ty-tive girls. who will be expected to
pay $35O week if they have the
means. For 25 cents a French girl can
get her Sunday dinner there among her
own countrywomen. 1t Is expected to
furnish an opportunity also for appli.
cation for French servants. Nursery
maids and housemaids will form the
majority OF the girls, who regard 1t as
home. though governesses may perhaps
find Ii convenient.
No less a parsonage than Sally Joy
White, we'll known in the world of let
ters, considers the dishcloth-the ple-
bean dishcloth. If you please-an OBJ
ject worthy of economical attention.
She observes: 1T is an economy al
ways to have the kitchen linen of the
neatest and incest. Not necessarily the
most eXpesive. but the choicest In ev-
cry sense of the term. Cast-off towels
don't make the best dishtowels or even
dishcloths. You should get one dozen
dishcloths. and for these nothing Is bet
ter than Turkish toweling. Hem your
dishcloths; you will have more respect
for them II they are nicely finished.
and If you have a servant she will give
them better treatment. Then you will
want q dozen glass towels. dozen tin
| towels, have a dozen crash towels for
the hands, and a half dozen crash rol.
Ter towels. In case there IL a servant
to be considered you will want three
kitchen tablecloths and half dozen
napkins. These may be of the half
bleached damask which wears so well.
and which launders to snowy white
in time" All of which is most wise
and practical advice to young house,
keepers.
Harriet Hubbard Aver says in the
New York Journal that the least Of
fensive of all pigmentary discoloratiOns
Is lentigo, or freckles. Certainly. these
brown. Oval-shaped spots dotted about
the face and hands are not pretty.
| They do not look unclean. but they are
disagreeablc and unpleasant. Freckles
are divided into two classes, The first
consists Of summer freckles. which
usually fail to the lot of fair-skinned.
| light or auburn haired girls, and are
produced almost instantly on exposure
to strong light disappearing in little
while If the subject remains within
doors or in the shade. The other form
of fl tiles is called cold or winter
freck. These never disappear ex-
cept through external agencies, and
then only with the cuticle itself. For
everyday or summer freckles the best
treatment Is az follows: Frequent
bathing with pure soap and water. the
use of the scrubbing brush and dry
| friction of the skin, carried to an ex-
tent little short of irritation. The ad-
vantage of friction Is not only that 1t
assists In cleaning the skin. but excites
| cutaneous circulation. There are many
simple remedies which will hasten the
cure. The most effective Of these to be
used IN connection with the scrubbing
and dry friction are a cream or pomade
to use at night. just before retiring.
and a wash to be used during the day.
The cream is made as follows:
CHEME FOssATI.
sweet sae,in1 Almond on;ji'ociiii'.'.....S oil srammes =
Sulphur precipitated) .......5 grammes
oxide or zinc ..................2ts grammes
| violet extract ...,............. 12 grammes
Place the sulphur and zinc first In the
mortar, then add the almond oil a little
at time until a smooth paste is form
ed; mex. add the lanoline and finally
the violet perfume. Put in ointment
boxes and keep closed. This pomade
is easily absorbed by the skin, and is
excellent, not only in the treatment of
freckles, but also for any Of the lighter
skin eruptions which frequently annoy
girls between the ages Of IA and Is. In
| the morning wash the ointment care
fully out of the skin and apply the fol-
lowing lotion. Repeat the application
of the lotion several times through the
day:
FORMULA FOR LOTION.
l,Liqeor of potassa ............l fluid ounce
| Distilled water ....................l9 ounces
Mix. pour into bottle and keep closely
stoppered.
| Il II II
HOW TO COOK RHUBARB:
Rhubarb, says the Sun, should be added
to the daily bill of fare during the early
spring. 1t is a healthful fruit and very
much valued for its medicinal qualities
The skin Is said to contain the nutritious
properties and the flavor, SO the stalks
should be pulled and used when young anG
tender, before the outer skin becomes
tough and stringy and 1t Is necessary tc
and delicious and appetizing dishes may
be made with It, Always use granite
earthen, or porcelain vessels for cooking
rhubarb, as the acid Of the fruit will bt
affected by tin or iron ware. The leave:
should be cut from the stalks as soon as
they are pulled and 1t should be kept il
a cool place.
Rhubarb may be canned and kept ir
readiness for shortcakes and many kind:
of desserts during another winter. 'Rhu
barb jelly made for winter use should no
be put up until late In the season. wher
wash the stalks and cut into small pieces
Put them into a preserving kettle will
water enough to cover them partly, ant
boil until they are soft mass. straiI
turn to the observing kettle. When tn
juice has boiled ten minutes add ont
pound Of hot sugar for each pint of tuc'
Of the liquid Jelly. Boil fifteen minutes
longer or until 1t will jelly, and thel
turn into tumblers; When the jelly be b,
and keep them In dark place.
Spiced rhubarb Is excellent to serve will
meats. Slice the rhubarb, into inch piece
and weigh 1t. Put the fruit into porce
the fire where 1t will be heated and tn
sugar dissolved, and add u few who'll
cloves and some stick cinnamon. Cool
slowly until it is almost as thik as jam
| Turn into glasses and, when 1t is cold
Perhaps the most wholesome way t.
make rhubarb sauce Is thus: Cut rhu
DarD III pieces ABOUT an men IN length
Wash them and put the fruit into porce
, lain or earthen pudding dish. To on
quart of cut fruit use one cup of granu
lated sugar, a small half cup of water
, and a little grated orange or lemon peel
: ing to suit the taste. Cover the dish with
plate and bake in a slow oven from tw
l and half to three hours. The frui
2 should remain whole and the sauce be
fine color.
Another way of cooking rhubarb Is t
: make rich syrup Of granulated sugar an
+, little water. Cook In 1t a few straws Gu
| from the yellow part of orange peel. Gu
2 the rhubarb In two-inch lengths and dro
enough of the pieces into the syrup a
a one time to make a single layer. Coo
, them until they are clear and tender, the
drain out and place them In glass dish
, Repeat until all the rhubarb Is cooked
! Pour the syrup that remains over tn
| cooked fruit and serve cold.