Arizona republican., 1900-11-04
l the wear and tear given by the ordina- ry stick or rattan beater.

ry stick or rattan beater.
 
 Those wishing to clean woolen dress es that have been ripped up prepar- nuory to P making, CT to sponge winter costumes 50 that they will look bright and fresh againN should try the follow ing:
 Cut into small pieces a quarter pound of white castillo soap and pour over it one quart of soft water Let it stand over night, then put it on the back of the stove. where it will dissolve. but not boil. When Well dissolved, add four quarts of Tain water. stirring the soap thoroughly through it. Then add one ounce liquid ammonia, one quarter ounce spirits of wine and one ounce of ether Stir vigorously until well blend ed, and bottle. When used for spong- ing it may be cl=ar or diluted With Wa ter. But when used for washing any fast colored woolen goods. take two or three teaspoonsful t1 a gallon of wa ter.
 bottle of this cleaning fluid with rubber" fastened to it. and kept where it is handy, wifi pr5v5 an incentive to the most helpless and inefficient of men tO keep the spots eff their clothes. To make the rubber roll up a strip of black stocking. soft flannel or cash mere into d tight little cylinder about thrle inches long and as large around as a fifty cent piece. Sew it firmly in place. fa.stln to she middle loop of narrow braid long enough to slip easily over the neck of the bottle. With eV erything 50 convenient" the grace of nsatness is easily inculcated. A bottle Of the fluid. with rubber attachment. makes an appreciated addition to the travellers outfit.
 A good plain clam chowder that nIak $ an appetiZing supper dish on chill November evening is made in this wise: Open and chop a dozen little neck clans and lay aside. Chop and brown in the frying pan a quarter pound of fat salt pork. When a light brown pour into a kettle, add two quarts of water. two onions chopped fine and a pint of st5wed tomatoes. Boil fifteen minutes, tn n add two good sized FErlto5s cut in dtce an1 boil un- til the potatoes are nearly done. Adj the clans and juice. a half dozen crack CTS broken in pieces, salt and pspper to taste, add a little butter and cook ten minutes longer. Serve hot.
 With the midnight oil burning in nine houses out of ten all over the land on election night pending the return of the good man who is out to get the re- turns. sugge stions for an easily pre- pared lunchson, warranted to paliate tns bangs of Cefeat and add an extra flourish to the palms of victory, are in order.
 Mary Ann or "'Cindy' will hay sought their peaceful pillows, of course but so much the cozier will be the midnight symposium. A cracking, leaping fire in the grate. CT d genial warmth Giffusing itself from the old las -burn5r recently shaken down" An easy chair drawn up before it. or two Of them. for that matter; bright lights, the kettle singing and a little table sprs ad will add cheer and well come to even an extremely frugal feast, for ir goes without saying that a mid night luncheon should be of such a character as to leave no aftermath of sIeepless hours behind. Minct pie,
  the "coId bottle and small hot bird" are not adapted to the ''wooing of the drowsy god" A simple oyster stew, accompanied by crackers, crisp celery, and a cup of hot milk or light cocoa, will not be found amiss. nor yet cream or buttered toast with a cup of hot but weak tea. and strawberry jam. If one has a chafing dish an oyster Omelette or curried or grill=d sardines served on t-ast or biscuit will be in order. To prepare curried sardines in the chaf- ing dish, drain the sardines from the oil in which they come and remove the skin. Make a paste of butter, mad mustard, curry powder and a few drops of lemon juice spread the sar- dimes thicllly with the mixture. Heat a teaspOonful of butter, lay in thessar- dimes and grill for. a moment until they arr heated through; then serve on fin gers of hot buttered toast. Saltines or biscuit, a sprinkle of paprica or minced parsley may he added if desired.
 When Cne is willing to impsril their a popular bite after the th5- atre is sausage with celery. Have the blazer hot, prick a number of small sausages several times. so that they will not burst in frying, lay th5m in | cover them closely and cook until crisp. ! Remove to a hot plate, and add to the fat two or three teaspoonfuls of whit | celery cut in small pieces. Cook two | or three minutes 50 that il will be | dons through, but still have the taste ] of fresh celery. Serve on toast or . crackers.
 Sausages Drowned in the. chafng : dish. then spread with horseradish ]