The morning news. [volume] (Savannah, Ga.) 1887-1900, 1897-06-06
NONAN'S ~ WORLD.

J The first sultry days suggest to the
practical housckeeper the necessity of re-
| sorting TO various means 10 reduce the
! heat within doors. The living rooms
] should he ddrEened early in the morning
and kept so until The air has become cool
60 ny sunset. Strict adherence to this
rule viii percepUbly reduce the tempera-
ture of house. Air the rooms morning
ana night, and sedulously shut out the
hot air of midday. These directions would
be too commonplace 10 repeat If they were
not 50 often ignored and forgotten.
CAREFUL housekeepers take advantage in
hot weather Of the excellent gas and gas
oliue stoves. which supply all the heat
necessary for cooking and for laundry
work, and do not heat up the house. The
cost of cooking by gas has been reduced
by practical experiments to so low a fig
ure that 1t has been proved to be a mat
ter Of small moment if ordinary care is
exercised
The use of cold meats, iced soups and
substantial foods in a chilled state is
mistake. These dishes are more digestibe
when eaten hot. At no season of the year
is there such a strain upon the strength
or are the vital powers so likely to be de-
pressed as during the heated term. What
is needed is stimulating, delicste ly flavor
ed soups, light meats, refres hing fruits
and dainty cold desserts. Cold meats are
more difficult TO digest than not and
are, therefore, unfit for summer use I'M
less they are served in salads with condi
ments to assist digestion. Curres now
come into use. Meats served in curry are
not only Sigestible, but stimulate the APP
petite giving the tone to digestion so Oft
en- wanting in hot weather. Ice cream and
all delicate desserts that are properly
served cold are digestble, because they
are of light, digesuble material.
1t is an absurdity to serve a consomme
cold, because, from its nature a con-
somme should be jelly and not a liquid,
wnen cold. A consomme that remains a
liquid is too watery to be of value as
food.
There is a tendency in summer to
quench thirst by over-copious draughts of
ice-water, and the various cooling effer-
vescent drinks This is bad habit, and
one children are apt to acquire, as well
as older people, if they are allowed to do
so. 1t is matter of habit which can
be easily overcome. When the summer
food Is of the proper kind, and there will
be less desire to quaff ice-water in the
abundant quantities with which so many
Americans accompany their meals.
The lights of the house are often a
great source of heat, and they also at
tract night insects. 1t is always a desir-
able thing to dispense with powerful burn
ers and lamps as much as possible in sum
mer, and return to the small lamp and the
primitive but picturesque candle Moth
ing gives a more beautiful Tight than a
candle. Wax candles are now within the
reach of persons of moderate purses, and
are made so that they do not run, while
the dainty little night lamps. which come
IN the most fascinating porcelains are
sufficient for any bed room light
There are a few other ways in which
the discomforts of the heated season may
be reduced, and many others will sug-
gest themselves to the intelligent house
keeper.
What is known as the Waitress Course
at Pratt Institute, Brooklyn, is one of the
most interesting courses given in the do
nestle science department of the institute
Its prime motive is to give to mattresses
a knowledge of the duties of their position,
to instruct them in the way to do every
thing in the best way possible, and to know
everything regarding the care of the table
and the dining-room, particularly In re-
gard to the best way to set the table and
20 prepare certain delicacies, luncheons,
and teas, which may be included In the
duties of first-class waitress.
The last course of the season was recent
ly closed. More courses than expected
were given this year, owing to the demand
for the instruction. And the classes were
by no means confined to mattresses. The
Information given was of a character with
which every housekeeper should be IA
miliar, and with which many are not Con-
sequently the most appreciative members
of the classes were ladies who took many
notes upon the daintiest ways of provid-
ing for their families and how to do things
in the best form for their guests.
There are six afternoon lessons in the
course, covering different branches of
Mattresses work. One of them, which was
particularly interesting, began with the
care of the carpet.
Where rugs are used" said the in
structor, "the time of regular house clean
ing never comes. The rugs are shaken fire.
quently and there are no dusty carpets
to remove at the close Of a season. In
cleaning rugs never shake from the end:
II is apt to pull them. Shake from the
side. In sweeping turn them face down
ward; when a rug has only one side. then
beat or sweep. Otherwise the dust is
beaten into, instead of out of the rug.
For sweeping dusty carpet use damn
bran or paper. Tea leaves. which are often
used TO absorb the dust, are likely TO leave
a stain on delicate carpet. A carpet NAV
be wiped over with little salt and water.
but If the salt gets into the edge of the
carpet il will rust the nails, and they will
break Off. A carpet should always be