The Bourbon news. [volume] (Paris, Ky.) 1895-19??, 1900-05-22
HOUSEHOLD LORE
of Value to the Busy
Housewife.

Linen underwear for all seasons of
the year" is a slogan which is bringing
host of followers to the standards
of Father Kneipp and his other aGvO-
Gates of hygienic dress. Among the
chief objections urged against the
wearing of wooden next to the skin is
the fact that wooden cannot be easily
sterilized. Linen or cotton can be
boiled. Not so wool. WOODEN ,zRder-
wear can only be sterilized By washing
in naphtha or strong disinfectants,
which is never done save by doctors
whohave been attending infectious dis
ease. A wooden garment will absorb
germs much more readily than linen
or cotton as it hangs on the line in
the process of drying. Wool next to
the body is apt to be irritating to the
skin, as it is relaxing to the blood YES
sells. While it is true that wool is alb
sorbent, it is also a matter of fact that
wool containing some oily substance
has not the absorbent qualities of linen
or cotton. 4 person who wears wool
next to his skin cannot have as clean
a skin as a person who wears linen or
cotton, says the Washington Star.
Aspic. which forms such a pretty
garnish for cold meats and fowl, is
now quite as popular as jelly for lit
tie molds of salad. 1t is very ineXpen-
sive and can be readily made even by
the inexperienced cook. Soak half a
box of gelatine in half cupful of cold
water for 80 minutes. Simmer gently
together for the same length of time
a pint of stock or consomme Tor. if
you lack the stock. half teaspoonful
of beef extract to pint of water). a
teaspoonful onion juice, bay leaf and
a stalk of celery. Add the gelatine,
strain, season with salt and pepper and
set away to cool. When stiff cut into
blocks and use for garnishing. Tongue.
boned turkey or chicken, birds or fish
may be nodded in aspic, pouring the
liquid jelly little by little about the
article TO be nodded. and allowing each
layer to harden. Keep the mold in a
cold place until ready to serve. To re-
move it, dip the mold quickly in warm
mot hot) water, set the platter over
il, and invert the dish and mold to-
gether. Lettuce or parsley make a
pretty foundation for the dish.
a baked bean sandwich is the latest
addition to the long and growing list
of vegetable sandwiches. Brown bread,
it is hardly necessary to say, furnishes
the foundation for this delicacy, the
filing consisting of baked beans
mashed slightly and moistened with
their own liquor A few thin slices of
raw onion is thought by many to add
additional zest to the tidbit.
Other sandwiches which have recent
" bounded into favor in Gotham are
still more suggestive of plebetan orr
gin. Molasses sandwiches have a lib
eral filing of that sticky sweet Beloved
of childhood, while brown sugar sand
witches have this sweet stuff thickly
plastered in, the bread in both cases
having an amount of butter on it.
Anything .savoring of bohem' apism is
quite sure to be a success araGng the
"smart" set, and molasses arss brown
sugar have carried the day by seclama-
ton.
Speaking of molasses, it is of interest
to note that ''Venice treacle," or mo-
lasses. formed an important part of
the dietary of Old Parr. who lived to
be 152 years old. The other comsstibles
TO which he chung quite as faithfully
were garlic and butter.