Evening star., 1897-02-06
H O U S e Id HINT S

1t Is a thousand pit.es that mothers can
not appreciate their opportunities to de-
velop their awkward and unprepossessng
children into personable young men and
woman. So often mothers say that certain
of their children, usually girl, Is so plain,
so awkward, so different that she keeps
her in the background lest people will re-
mark it. That Is unlSind, and all but cruel
Suppose the chid's features are irregular,
1t Is the soul behind that makes real
beauty, after all. Much can be done to
overcome some of the defects, if mothers
would only have patience. A muddy dark
complexion can be cleared to a pretty olive
by careful attention to the diet of the child
Thin tatty hair can be made soft and pIia-
RE oy washing. brushing and clipping. De-
fects In walking, which are often permitted
to grow into positive deformity can he
corrected in youth. Stubby fingers and III
shaped nails can be trained into tapered
~en-condltioned ones with a modicrm of
care. Then the voice, so often shriil and
harsh, can be made musical and pleasant
with constant correction. OF course all
tbis taxes time. but the recompense will
come when the ugly duckling of the flock
ecnpses her more beautiful sisters in so
cety. Cultivation of the mind and soul ia
after all, the ambition that should fire a
mothers heart and If she negiects to do 1t
~ oiouht u feauty training will avail
her much.
'ome people think that much brushing of
the hair harms the roots and ki,,s tho
young hair. There is undoubtedIv soma
truth In this for q very stiff brush irritates
the scalp to bleeding quite often. ana th.t
Is very bad One woman who has beauti
ou ui han na.r , says sne uses silk handkerchief
on ner head. She parts the hair and rubs
me scalp with the soft silk, and then takes
the long strands Of hair between told. ~
tne silk and rubs them vigorously. 1t takes
Az. 'ne supernuous grease and much of the
Sust' S ana ieaves the hair shining like satin
six Is best, because 1t is soft and will No.
oreak and roughen the hair
fnyslcians say that there should ha ,
war &C commenced against tea drinking IT,,
COZ sioer IT almost as bad ha bit FOR wo
men as whisky for men. For the fivsneD-
IT. 10 s'onaGn o:rsnin or ior woman with nerves
II ~ rs SIMPLY poison. Coffee Is not go had
'"t Is oest without cream or sugar
A delicious banana dish ia rn.da
lows: Select large ripe bananas. wash an,
put IN not oven In bake pan. and bara
tlii the skin bursts open. Take ont an:1
serve with butter and salt. as with baked
Potatoes, or as dessert or outre with M,
oered sugar and cream.
ham fritters are very nice. Cold bo,,ed
nam siiced thin. one egg beaten light tea
spoonful OF milk and teaspoonfju nfiNo,,r
Dit OF chopped parsley, or If You Ike a
spoonful of cheese grated in =. fJif the
slices Of ham in the batter. and ffy a light
brown In sweet fat.
Canned salmon can be made a very an
petizing dish, If yoa only take. time. Open
the can and set 1t In a tin of boiling water
for fifteen minutes, to steam done. Have
ready slices of toast, nicely butterad and
tender. Also q white sauce made of mill
tnickened with flour and seasoned with
salmon and break It lightly over the hot
toast. and as you serve pour a little of the
gravy over 1t. Don't smooth the salmon
oown: out break the Jumps lightly with
fork.
You who have a ,ot of highly polished
brass things that take hours every few
days to polish them up ought to be thank
1ui Tor this recipe. which is Considered
quite perfect. Polish the brass things.
andirons, condlesticks or doorknobs. then
use this preparation: To half a pint of
methylated spirits-alcohol-add half an
ounce of shellac. 1t must stand few
days in lightly corked bottle, shaken oc-
casionaily. Pour OFF the clear liquid for
use Paint the brass with a soft brush.
dipped In this liquid. while the brass is
warm. 1t evaporates rapidly, and but
little should be poured out at time.
Not speck Of flour should be KIN. AIDED
into bread after it has once been set TO
rise. Kneadfng more flour into the dough
only adds unieavened flour to the mass
and Is almost sure to make the bread
neavy, leaves the bread dry, and all be-
eause the yeast has no time to reach it.
Bread crumbs are really better for bread
ing oysters and outlets than crackers. for
they are not so tough and take I'D less
grease than cracker crumbs.
My daughter will know enough by the
time she is married to become head cook in
n swell restaurant, If such should he ber
fate said wise mother not long since
That way lies good health, in my opinion.
The woman who puts her meat to roast In
the bottom of the pan instead of into a lot
oven. upon a rack in q pan, without mois.
ture; who cooks steak In pool of grease
instead Of broiiing It; who cooks corn beef
at a gaiiop till 1t Is like piece Of leather