Evening star., 1902-04-12
HOUSE
HOLD
| lINTS

This is trying time Of the year for
dispositions The fight is on. In lieu of
wal paint and feathers the attacking army
Is costumed in sweeping caps and calico
gowns-or should be. In place of the spear
and battle AK, the mop and broom. the
tack hammer and scrubbing brush.
On the stairs the crash Of artillery Is
heard when pater familias inadvertently
steps on a cake of soap and lays aside his
self-respect From the back yard a sound
as Of musketry and its accompanying cloud
Of dust, not smoke, assures the passerby
that the carpet is on the firing line. The
furnace fire Is out, the stovepipe leaves Its
trail Of SCOT, the depredations committed by
carpet bugs and moths show ghastly in the
spring sunlight, and as soon as the bedding
gets out on the line along comes shower.
Life Is not all beer and skittles. 1t is
the usual season of discomfort" t"-house-
cleaning time.
And yet it need not be so horribly dis
heartening, as il often is. The average
woman tries to do too much. She not only
seizes time by the forelock, but by the
whole scalp, thinking to have the whole
thing at one fell swoop. If we could only
remember that we have "all the time there
is,' that a surplus of strength left at the
close of the day is infinitely better than an
extra room cleaned, we should not be the
physical wrecks that we often are at the
economiZe in eating during the cleaning.
Have food that is easy to prepare, but
nourishing as possible. If you have outside
helpers give them cup OF coffee when
they come in the morning, even If they
have had their breakfast. 1t won't come
amiss, and the engine that keeps up good
work needs frequent stocking. We often
think the scrub woman unmitigatedly slow
when often she is faint for want of nouriSh-
ing food
Don't give John his dinner on the -four
barrel or laundry tubs. Even If it takes a
half hour longer, find place somewhere
and sit down to your meal like Christian
Forget for the time being that the caster
has come off the sofa, the carpet Is not
stretched tight enough and the paperhang
er has not come. Eat and be cheerful, If
not merry, and you will go back to your
work with renewed strength Little by little
the work will go on, and If, with the sweet
freshness of the home new cleaned and
fragrant from top to bottom there is a
dear home mother not tired but that she
can enjoy it all well.
If in baking cakes or gems in gem pans
there is not enough batter to fill all the
little pans, put water into the empty ones
to prevent their burning.
Dates or figs steamed and chopped or
sliced bananas are now frequently added to
the saucer of breakfast cereal Many peo-
pie prefer their fruit in combination with
the cereal, especially when the latter is
some preparation of wheat.
Do not overlook the fact that screens at
| doors and windows catch and harbor an i'm
meDse amount of dust. They should be
busted often and at least week be
| vigorously brushed each side with q
whisk broom.
| The garlic usually frowned down upon
| by polite circles in this country Is not such
| a bad sort after all. Indeed, it seems to
rossess the faculty common to other strong
| nF fny will nAkf fha
stanchest, garlic gourmets,' who have
| been led by easy stages first to endure, then
pity, then embrace"
From the earliest times the garlic has
| been used as an article of diet. 1t formed
| no inconsiderabe part of the food Of the
| Israelites in Egypt, and during their wan
derings in the wilderness they wept say
| ing, I'VE remember the fish which we did
eat in Egypt freely; the cucumbers and the
melons and the leeks and the onions and
| the garlics." The medicinal properties Of
garlic were thoroughly recognized by the
| ancients, it being regarded as especially
| valuable as a stimulant and in stomach
! troubles, while to this day it is used as a
| remedy in dropsies and continent smallpox.
| AS a seasoning herb the garlic Is consid-
| cred invaluable on the continent, particu-
larry in France, where it is deemed essen
| tial to many dishes.
| The great art of using garlic Is to apply
| 1t to the dish so that it cannot be individu-
ally detected, even though supplying the
basis for the particular flavor desired.
| Each root is composed Of number of
| lesser bulbs, which the French call "gousses
DALI Gloves of garlic).
A few of these put in saucepan of boil
| ing water, cooked five minutes, removed
put in fresh boiling water another five min
| utes and this operation repeated yet a third
| time give the desired flavor for use in
gravies, sauces, etc.
| A garlic vinegar that can be readily made
| and kept in stock for favoring is as fol-
| lows: On two ounces Of garlic peeled and
! bruised pour one quart Of best vinegar