Evening star. [volume] (Washington, D.C.) 1854-1972, 1897-09-11
How to Keep a Hardwood Floor
Clean.
GOOD THINGS TO KNOW
Written for The Evening Star.

mia have also found that sterilized milk is
an excellent soporific, while thin people
sing its praises as an uneQualed tissue
builder.
The method of sterilization is simple. Put
the milk in bottles, allowing 1t to come
within about two inches of the top. Cork
tightly with pieces of pure cotton, which
have been slightly Drowned in the oven.
Place the bottles in a steamer, cover close
ly and expose to heat for an hour If the
milk is fresh, and longer If the milk is
older. Night and mornings milk should
never be mixed, because milk once cooled
should not again be warmed. While many
immense the bottles in boiling water, it Is
not to be recommended, as the milk is
spoiled If heated over 40 degrees; 100 de-
grees is about the right temperature. Az
ter the milk has been once sterilized, the
air must be kept from it. Therefore, the
cotton must not be removed unless, while
IN the steamer. 1t is replaced by cork.
Steam little longer in that case, press
the cork in firmly. and the milk will keep
Indefinitely. In steriliZng milk, it must not
be forgotten that 1t is quite as necessary
to stertlize the bottles as the milk. Wash
In cold water, then in soap and water. If
the milk adheres to the sides of the bottle
q little rice shaken with the soapsuds will
be found helpful. Then place the bottles
In cold water. and bring to the boiling
point.
While Whittier has forever thrown q halo
around the yellow face of the pumpkin pie,
cruller, OF real country extraction, is as yet
unhonored and unsung, though quite as
worthy of commentator.
The rule for the connection Of these cakes.
that are an ornament to their family calls
for the following simple materials: One
CT pful OF sugar, one cupful of buttermilk,
two eggs one tablespoonful butter. one
n. .s soda. saltspoonfu1 of salt,
in n OYvpov or,I
the dough out in sheets about three-ouar-
tiers OF an inch thick, and cut into round
cakes with cooky cutter or the top of an
eggcup. Cut from the center again with n
Small cutter or the top OF a pepperbcx. Have
ready pot of smoking hot fat (half drip-
ping and half lard make an excellent fry
Ing medium; test 1t with bread; II it turns
dark at cnce, 1t is too hot. but If it turns
crullers ard fry about ten minutes turning
them once with a fork or wire spoon. being
careful not to pierce the cakes. AS soon as
.ney are done. lift out carefully, shaking
eacn one well over the fat, and lay for a
moment on coarse brown paper to absorb
any rat stu clingfng to it. Roll one by one
IN powdered sugar, and lay on molding
BOARD or platter until cold; then put away
several days.
while the nutritive value of fresh fruits.
excepting always nuts is not so very great
they are nevertheless most valuable for
their flavor, their stimulus to the annette
and the changes they permit in the bill of
fare. o VIII "
Although dried fruits are much more MI.
tritious than fresh it would seem a ner-
Verted taste that would clamor for figs.
prunes or raisins. when over the garden
wall are hanging succulent pears, rosy
apples or mellow peaches.
In gathering fruits remember that all
fruits are best when allowed to ripen ON
tne tree or vine. excepting pears. Nearly
al varieties OF this fruit may be gathered
while still green. and put in a dry. cool
place to mellow. All fruit should be ex-
Gated.
Fresh fruits differ in their effect on the
digestive organs, depending on their sew
eral properties. AS these are modified nv
cooking, unless fruit is neither Underline
nor over-ripe it is more wholesome cooked
some fruits require very little sugar in
cooking, while others are very poor unless
a great deal of sugar is used. Nearly all
fruits are better in color flavor and tex
ture II the sugar Is added when they are
nrst put on to cook, but dried fruits, such
as apples. peaches, prunes and apricots,
Will require very little sugar. If cooked long
enough.
In the French and German methods of
preserving that gives us the beautifully
clear, transparent results, a very rich sirup
Is made and poured over the fruit This is
allowed to stand several hours It is then
poured of. boiled again and poured off.
for several days. In this way they simply
absorb the heat and are cooked.
In Germany no girls education is con-
sidered complete until she has had thor
ough training in washing, ironing cooking
and the management of a house. These
housewifely arts she learns not theoreti-
caiiy, but practically, going right to the
and not only doing the actual work, but
paying for the opportunity. For Instance,
II girl wishes to become an expert cook
she goes directly to hotel, and does ev-
eryth1ng under the direction of q chef If
she desires to learn laundry work, she goes
to laundry at o'clock in the morning
and works until 10 o'clock at night for
tnree months. paying five marks for the
privilege Of doing SO.
AS there are but few laundries in Ger
many. 1t Is considered an exceptional ad-
vantage to get this opportunity, and va
cancies are eagerly sought.
In cleaning a hardwood floor, wipe all
the dust off before washing. This Is quick
ly done with an ordinary broom around
which piece Of cheese cloth or canton
flannel bag has been tied. Wash the floor
in tepid water. using as little as possible
on the floor. Soap should not be used, but
little ammonia or borax may be added to
the water, or 1t may be wiped with a cloth
just dampened with turpentine Wipe and
rub thoroughly with dry cloth, as it will
dry In streaks unless we'll polished. A good
mixture Ior poNSnlng Is turpeEttne and
well-rnelted beeswax. in equal parts. This
should be put on with one flannel and rub
bed with another. For painted floors tepid
water or a cloth Just dampened with kero-
sene will be found efficacious, while little
milk added to tepid water is also excellent
Mr.. Pickwick was by no means alone in
his fondness for Chops and tomato sauce"
for even a democratic American often en-
joys his matutinal chop with the same ac-
compartment beloved Of Mr.. p. To make
the sauce take six or seven tomatoes and
cook slowly, until quite tender. with the
addition of half cup of water, two cloves,
a teaspoonful Of mixed herbs, two tea
spoonfuls parsley and half tcaspoonful
Of peprika OF tiny piece Of pepper. Fry
tablespoonful Of chopped onion In table
spoonful of butter until yellow; add heap
ing tablespoonful Of -four, stir until smooth.
then add to the tomato. Cook gently for
ten minutes. add half teaspoonful Of salt
and strain over the chops.
Bubble and Squeak" is good, respect
able dish Of English extraction; and may
be commended to any save those who are
unfortunte enough to be possessed of a
proud stomach" Heat two tablespoons of
butter In frying pan, and brown thin slices
Of cold corned beef, well peppered. Add
some cold boiled cabbage, chopped fine, well
seasoned with salt and pepper, one table,
A.-r - ~