Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-06-14

HOLD
lINTS

oJl-
| And here is sermonette on the garbage
| pail. Text, II Kings iv, 40: There is death
| in the pot
| Theme-An important factor in home san
itation.
| First head-Beware!
| Second head-Be warned!
| Third head-Be wise,
| Conclusion-"Watch out,' Eternal vigil
| lance is the price of liberty
| If anything has to be neglected during the
| summer, don't let it be the garbage pail
| Dust on the piano is bad. Specks on the
| mirror or windows are annoying. You
| can't always find time to make cake for
| tea nor pie for dessert. The sheets and
| towels may have to be folded and put under
weight to save ironing: the baby wear
| cOlored slips to economic in washing. All
| these limitations may be grievous in a
measure, but they are not of vital import
| ance. The care of the garbage pail is.
Death and destruction sit on the rim of
! the neglected pail and bacteria and mi
| crobes-malevolent oneS-multiply apace
| Decaying fruit and vegetables are just as
| poisonous as meat, only not quite so notice
able
The best garbage can from a sanitary
point of view is of galvanized iron. with
cover of the same If you live in the city,
where the health department minions play
'One old cat with your pail tossing it
with infinite abandon from sidewalk to
cart and back again. it is the only kind
that can stand the racket for any length
of time.
If you are a suburbanite or a dweller
on broad acres, any whole receptacle, tin
or even wood will do, provided it is fire.
quently scalded, disinfected and dried out.
One of the five-gallon kerosene cans makes
a very good pail, with piece of baling
| wire fastened in for a handle Keep an
old broom for cleaning out the pail. Take
it out on the grass, turn the hose or tea
kettle on it and scrub.
Once a week a diSinfectant is in order A
good one to keep on hand is prepared in
this way: Dissolve a half pint of washing
soda in six quarts of boiling water. A cup
full of this added to the cleaning water will
be quite sufficient.
Do not throw the contents of your pail,
If it be trimmings and parings of vegeta-
bles, etc, on the garden to decay. If there
are animals on the place to eat them,
either bury and thus enrich the soil or
burn.
If the latter, dry out first, so as not ia
crack the stove. Orange and lemon peeling,
peach, apricot and cherry pits make admir-
able kindling when dried. Bones burned
and pounded are excellent for making hens
lay for giving impetus to your rose
bushes or grape vines If you have no drain
and are forced to throw your dish water out
on the ground. a solution of copperas "a
pound and a half to a gallon of water is
good proportion) should be Sprinkled around
once or twice a week. Lastly, remember
that upon you, Madame Chatelaine rests
much of the responsibility for the comfort
and health of your household. There is oc-
casionally servant who may be depended
upon to carry out your Instructions without
your personal attention. but such an one is
a rara avis. The wise woman looketh we'll
to the ways of her household. and even to
the unromantic but essential garbage pail.
With cherries still in season try cherry
jelly for dessert.
Soak half a box of gelatine in half cup
of cold water for an hour. Add a scant pint
of boiling water, and three-quarters of a
cup of sugar, and stir until dissolved Add
one cupful of sherry and the juice of
lemon Strain and pour a little IN the bot
tom of jelly mold that has been rnsed
out with cold water, and set it on the ice.
Keep the rest of the liquid jelly on the back
of the range to prevent hardening. Have
ready a half pound of large cherries, which
have been pitted, and the meat of hazel
nut inserted in place of the stone AS the
jelly hardens, put in a layer of cherries,
then more jelly and so on until the mold is
full. Set away to get perfectly cold When
ready to serve turn out a bed of fruit
leaves, rinsing them first to be sure they
are quite clean.
Cherry vinegar may also be made and
kept in stock for refreshing summer
drink Mash two quarts of cherries and
pour over them one quart of vinegar. Put
in an earthen bowl and set in a cool place
for two days. Strain through a muslin bag
and to each pint of liquid allow three-quar-
tiers of a pound of sugar. Put over the fire
and boil slowly for fifteen minutes. Bottle.
Word comes from Paris that favorite
way of serving crawfish this summer is to
have them finely minced into a sort of ''su-
| preme, and then placed IN a large baked
| potato.
Among the most artistic and indestructi-
| bic of summer furnishings are the chairs
dlvans, tables. tabarets mirror and picture
| frames made of prairie grass. This natural
| green fiber is not only characterized by its
| restful verdant coloring, but by its
| resistance to both excessive dampness and
excessive dryness, and is permanently pref
| ty and pleasing.
In so simple a matter as slicing bacon
| there is a right way and a wrong Lay
| your bacon n board with the rind side
| down. Then with a very sharp knife cut
| the bacon in thin, uniform slices down to
| the rind, but do not try to cut through il.
| When you have a sufficient number of
| slices cut run the knife under, keeping it
close to the rind, and the slices will be free.
After your bacon is sliced off do not throw
| away the rind as useless. Scrub off the
outside with plenty of water and a vegeta-
BILE brush. and use the rind with the scraps
| of fat remaining to season your dried pea
soup, or your kettle of greens"
Split pea" soup, by the way. is one of
| the tasteliest, most nutritious and most eco
| nOmlCdl OIL soups VI Cuplul Oh the peas
| to soak over night in three quarts of cold
| water having first washed them thorough
| ly. The next morning put in a saucepan,
| adding a ham bone if you have it, or little
| piece of bacon and the rind, together with
| sliced onion and tiny bit of red pepper
| Simmer for four or five hours until perfect
| ly soft, adding more water from time to
| time as required. When nearly ready to
serve pass the peas through sieve and add
| to the pulp enough stock water or milk to
| make soup about the consistency of
cream. Thicker slightly with tablespoon
| full of -four and one of butter cooked to-
| gether and made smooth by half cupful
of the liquor. before adding to the pot. This
| thtckening will keep the heavy part Of tbs