The herald., 1897-10-31
HINTS FOR THE HOUSEKEEPER

1t is quaint in design and coloring and
has high. satiny finish that gives it Il
much handsomer look than is really it's
due. The possessor of one pair of such
curtains declares herself as unable to de-
eide which side is prettier, the corduroy
or the lining.
y hot bath is usually rather decried
as provocative of colds and other evils.
| Every one knows of cases of severe ILL
| ness occurring from exposure to the
| outer air soon after such ablutionS. And
yet nothing is more refreshing, as moth
| ing is more harmless, if properly taken.
| This means that one should use the hot
t'bath as one does that of very cold water,
merely as plunge, followed by quick
and thorough rubbings and massage.
1t is possible to have fringed doilies in
presentable condition. but napkins and
tablecloths that are hemmed are most
satisfactory for frequent usage and
many washings. A new comb, with
coarse teeth, is best to keep the fringe in
order. but no care will long preserve
anything so delicate. Therefore, those
who admire the pretty fringed table linen
in its first estate should consider it's per-
ishable qualities.
The oil of peppermint is widely used
in the east. and is becoming we'll known
in this country, for external application
in cases of neuralgia or of rheumatism.
Internally, greatly diluted. it is of value
in, s~oC OF ri 70
cough. The Orientals likewise employ
the pungeant oil as an antiseptic for
wounds or burns. For the latter acci-
dent it would seem the harshest of rem
edes, and yet is no more so than am
monia, which has most magical effect
if touched lightly to the scared skin.
Children are even more susceptible to
beauty than grown people, notwith-
standing the fact that their ideals, in
this respect, are not always of the high
est order. One mother, who assiduous-
ly cultivates the aesthetic taste of her
family. gives serious thought to the
decoration of the nursery table. Both
luncheon and dinner begin here with
bouillon, served in fancy cups, with
bundles of stick bread tied with dainty
ribbons at the plates. or a thick wedge
of French bread in the napkin, with a
rose lying on it; or there are waters on
a quaint pewter tray. or toast in the
most beautiful of toast-racks. A favor
ite dessert here, because it is as pretty
as it is wholesome, is cornstarch pud-
ding, moulded in small, pears shaped
forms, favored and colored in divers
V-av ic 10
pistachio. strawberry and chocolate,
served together, or merely the green,
with the plain white This pretty des-
sert is garnished with whipped cream.
There is always some ornamental plant
on the table, which the children are ex-
pected to cultivate. All the table acces-
sories, of napery, china and silver, are,
although plain, of fine material and of
delicate design.
The odor of food is always to be dread
ed in the upper rooms of a home where
sometimes there seems no preventing
the penetration, no matter how far re-
| moved the kitchen, of certain highly
scented dishes. In the sick room this is
| particularly to be feared, as is the lin
| gering odor of medicines and Of food
| carried there, which often distresses the
invalid. In such cases it is we'll to have
laid aside for the purpose a number of
sheets of brown wrapping paper which
have been soaked in saltpetre water and
allowed to dry. On one of these pieces
handful of dried flowers of lavender
to be bought of any druggst-should be
placed, and then the whole laid on q
fireproof utensil, as coal scuttle, should
be set to blazing. The refreshing scent
will compltely destroy any rival and
will not prove remedy worse than the
disease.
Physicians usually sneer at the reput-
ed merits of beef tea as an article Of in
valid diet, and declare that by no ordin-
ary method of manufacturing it is any
particular nutriment derived. Beef
juice is another matter, and that may be
extracted according to the following di-
rections: Have juicy piece of beef cut
one and one-half inches thick from the
tender part of the round or the rur11p,
taking away all the fat. Heat frying.
pan and rub it lightly with bit Of the
fat, just enough to keep the meat from
sticking, but leaving, of course no fat in
the pan. Lay the beef on the hot pan,