The representative. [volume] (St. Paul, Minn.) 1893-1901, 1899-03-01
The Home.
(RDIrED BY CLARA. STANLEY rwIrcHELL.)
Woman S Department.
KEEP THE FEET DRY

necessary to pay especial attention to
the care of children's feer, to see that
they do not go with them wet, and as a
result have colds and sore throat The
wet shoes and stockings should be re-
moXed as soon as the child gets into the
house, and the feet thoroughly heated by
the stove. Then dry shoes and stock
ings should be substituted, and the child
will seldom take cold. when one mas a
through goose quill into the throat
while the patient holds his breath, will
generally give relief in a short time.
Another very good remedy is to dis
solve as much chlorate OF potash as
possible (abour one heaping teaspoonfuD
in one-eighth of tumbler OF water
This is 100 strong for the very wee folks,
but if used is a gargle faithfully by
other members OF the family, will
seldom fail to give relief Wraps should
not be discarded too early while the
snow remains on the ground. bur should
be worn till there is no danger from the
cold winds.
l once knew a family which made it
rule that at dinner each member
should relate some experience he had
had. tell OF something he had SEEN
heard or read about during the day, and
thus pleasant conversation was carried
on at the table Happy thoughts and
cheerfulness are the beet aids to diges-
ton and appetite. When guests are at
our table, we, always aim to entertain
them as best we can. Why not do as
| much for our loved ones?
TO COOK POTATOES.
A correspondent asks how to cook po-
tatoes 1t is fact that properly cooked
potatoes are seldom seen, though almost
any girl will ted you, "Oh yes, certainly
l know how to cook potatoes" To OBJ
tain perfectly cooked boiled potato, it
should be put into actively boiling salted
water, and cooked until it can be easily
pierced with steel fork, when the
water should be drained off and the un-
covered kettle set back into the stove
again. Then the kettle should be con-
stantly shaken until every particle of
moisture has evaporated. After this
process is finished the potatoes will be
covered with white flakes and present a
very appetizing appearance. and in this
Aaky or mealy state the potato is easily
digested, but when waxy or water soak
ed it is very trying on the digestive or
gans.
1t is better, instead OF telling child
peremptorily to do thus or SO, to say,
DO you not think you had better do
that" This gives him an opportunity to
weigh and decide for himself upon the
rightfulness OF his conduct and see it
with your eyes, which harsh orders will
not make him do His judgment is also
strengthened h5 being allowed to act for
himself Ruth Brown. in Farm and Gar
den.
sAVORY DISHES FOR EVERY
DAY LUNCHEONS.
Frizzed beef with horse radish is pre-
pared from half pound of smoked beef
cut into thin shavings. Put one table
spoonful OF butter into a small frying
pan; when hot add the beef and cook
four or five minutes, stirring constantly
with knife. Set the beet over the tea
kettle, where it will keep warm while you
make the following sauce: Put one ia
blespoonful of butter into saucepan;
when hot add one tablespoonful OF flour
and stir quickly until it is well mixed.
Be careful not to brown it. Add gradu-
ally a cup of warm milk, stirring 1t con-
stantlv until smooth and free from
humps. Then add a tablespoonful OF
horse radish thoroughly drained from
the vinegar half saltspoonful OF sugar
and dash OF cayenne pepper, and II you
like half saltspoontul OF mustard: Let
the sauce cook slowly for 10 minutes,
add the beef and serve at once. Inc
beef ought to make it salt enough, but 1t
is better TO taste it after adding the beef,
when more salt can be added if desired.
Warmed-over turkey in its own gravy
is ALWAYS acceptable. A dainty way to
serve il is to separate the dark from the
white meat. Cut the meat in dice. Warm
the white portion in rich cream sauce;
the dark meat in the brown gravy.
Place the white meat in the center OF
Dlatter and make border around 1t OF
the dark meat Garnish with parsley
and thin slices OF lemon.
A very good turkey mlnce IS made OF
two cupfuls of turkey minced very hne
and one cupful OF milk or cream, two
thin slices of onion, and salt and pepper
TO taste. Simmer until thoroughly
cooked, and serve on round pieces OF
toast. =,
Deviled turkey is especially savory
Take the legs and wings OF roast tur-
key. cut deep gashes in them, and NIL
with a little mixed mustard, salt snd
CAYENNE. Lay on the gridiron till heated
thoroughly. and serve on a very not
dish. with plenty OF butter.
Turkey also makes excellent GRO,
ouettes. The meat can either be chopped
yerv fine or put through an enterprise
chopper. Sauce for croquette mixture
consists of one tablespoonful OF butter
rnbbed with two tablespoonful OF flour
dissolved in one cupful OF scalded milk
or cream. cooked until thickened. Add
to it one teaspoonful Of onion Juice, one
teaspoonful of salt and dash OF cay
enne and nutmeg Remove the mixture
from the fire and stir in beaten egg
Place it again on the fire for minute
to cook. but do not boil, and add two
cupfuls of minced turkey. Pour this
mixture on fiat dish and set IT away
for two or more hours. The softer the
mixture the more creamy, and therelore e
the better will be the crcquettes Roil
in balls, dip in egg and Cracker crumbs,
place in a trying basket, and immerse
them in boiling fat, frying only three or
four at a time.
LITTLE NICETIES IN COOKING.
We quote these niceties" from * b.
J." in Demorest's:
Apples quartered and cored make a
more delicious pie than when sliced
Split and butter thick biscuit before
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