The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1900-11-18
Odds and Ends.

A preventive of frostbtten plants is Sc
cured by sinking one flower pot inside an
other. A plant thus guarded Will stand
much lower temperature than one In a
single pot.
A simple test for the heat of lard used
in deep frying is to drop In piece OF
bread. If IL browns while sixty can be
counted the fat is hot enough Tor raw ma
terial; if it browns while forty is counted
the heat of the lard is sufficient for ar
ticles prepared from cooked material, such
as croQuettes, etc. While trained cooks
and cooking teachers use thermometers
to test the heat, many housekeepers con-
slider this method rather formidable and
prefer the to them simpler way
The newest undersleeves look exceedingly
odd and old-fashioned. The first of these
revived accessories were dainty and small;
the later styles are large, full, pear-shaped
puffs that reach from wrist TO elbow. and
the bell sleeve above is, therefore, cut very
short These are called Victorian shapes,
and the Queen Anne models have two puffs
from the elbow, the top one fastened with
rosettes; the lower one, finished with many
shirrings making IL At the wrist with an
expanding cuff beyond reaching over the
hand.
In many houses the breakfast and lunch
con tables are laid without table cloth.
many mistresses preferring to see the gilt
ter of glass and silver reflected in the high
" polished wood of the table. One woman
sets her table with a large square center
piece so large that when put on in dia-
mond shape the points reach the edge of
the table at the sides. Then at her end
of the table a large carving cloth is
laid; otherwise the table is bare, as she
says that the bottoms of fine china plates
are always smoothly finished. so that there
is no necessity for plate doilies. The hot
dishes are served from the side table,
where an asbestos mat Is laid beneath the
linen cover
Nothing is more perplexing than the daily
answer 10 the daily question In most house
holds: what shall We have for dinner?''
In one household where this dilemma was
frequently presented the husband proved
equal to the solution He said nothing but
for a month kept quiet note of the dinner
menu as each was served in its turn. At
the end of the month the list was typewrit-
ten, pasted upon piece OF pasteboard, and
carried home to his wife. to her surprise
and relief As every housekeeper knows.
the question is troublesome because one
does not readily recall. at the moment when
il must be decided, the possibilities Of
choice This easily read list was found TO
be most suggestive, and its duplication is
recommended TO other perplexed housekeep-
ers.
Piping milliners' folds, tucks both wide
and narrow, and rows OF soutache or velvet
ribbon trim many OF the light wool gowns
for general wear These are all simple
modes of finishing dress; none the less
are they really desirable from a decorative
point of view. and, to all present appear
ances they are likely TO be as popular this
season as they have been for a year past.
| A lecturer on foods says that the amount
OF sugar to be given TO children and the
best form in which 10 provide II are im-
porfant questions of their diet It Is admit
tea by food authorities of the day that
sugar is food especially adapted for chill
dren because OF their great activity and
prorortionately greater need Of heat ana