The National tribune., 1907-06-27

anything brought near 10 It's influence
Mixed with lime it is the noted disin'
| fectant named chloride of lime, USED
wherever fevers and dangerous fer
ments are. Mingled with sodium it be.
comes chloride of sodium. our valuable
most useful and indispensable table
salt. Salt water. fairly strong, uset
regularly several times a day, will Won
derfuIly strengthen the muscles of the
eyes. 1t acts as a tonic upon every
part of the under lid and the cornea
and penetrates deep even into the re-
cesses of the tear gland. Upon eyelid:
prone to granulation or to styes tho
action of warm salt water is mos
marked and almost immediate. The
salt bath was tried upon eyes weakened
by long use. that could not bear the
| light, yet had excellent sight, so far a:
power of vision went. if only the weak
ened muscles would allow the iris to
have full play. The salt bath was tried
| first with sponge, later with the eyes
| held open in a basin of salt water. and
| the result was restored tone to every
| feeble muscle.
lltdl any
thing about furnishing fastens the cur
| tains with loops. They should hang in
soft, straight folds. and the up-to-date
woman shortens her curtains if they
have been made in the days when halt
yard extra was allowed for looping
Sash curtains still may be looped back
without breaking any rules, but many
prefer them hanging straight in front
of the glass. selecting only the sheerest
materials. which will soften the light
but not obscure the view.
Happily, the day is passing when
three or four curtains were thought
necessary to exclude both light and air
We never need be afraid of plenty of
fresh air and sunshine entering our
rooms; it is much better to have faded
carpet than a musty, uninviting smell
such AS we find in room where the
windows are opened rarely. As a mat
ter of fact, the secret of pretty bed
room furnishing lies in airiness, SO to
speak, avoiding such faults as over
crowGng and heavy draperies.
Tomatoes to be served raw should be
peeled and set on ice at least an hour
before using. Have boiling fast ket-
tie of water large enough to immerse
four tomatoes at once. Plunge them in
long enough to count five. then remove
instantly to cold water. Let the water
come to boiling point before putting
in another set and they will be found
to be firm and smooth when the thin
outer skin is peeled off. They are also
eaten as a fruit with sugar.
Tomatoes fried are fine also. Cut
them in halves and dust each cut sur
face with salt. pepper, sugar and enough
very fine bread crumbs to dry them.
Have hot butter in the frying pan and
brown the tomatoes on both sides. Drop
bits OF butter between them and stand
over g moderate fire to cook very slow
ly. When tender, take up carefully
with cake turner and serve on a
heated platter. They are sometimes
finished with cream gravy as follows:
Pour over them enough cream to nearly
cover, let come to a boil and simmer
five minutes. Lift the slices carefully
and thicken the gravy with two egg
yolks beaten with little cold cream.
Do not let it quite boil, but serve as
soon as thickened.
Doesn't this stuffed lon of pork busi-
ness Tempt your appetite? Procure a
good-siZed tenderloin, slit one side open
and lay within dressing made as fol-
lows: One cupful of dry grated crumbs
one tablespoonful of minced parsley,
one large teaspoonful of mixed sweet
herbs-thyme, Summer savory. sweet
marjory and sage-one heaping tea
spoonful of finely chOpt onion fried in
one tablespoonful of butter, one-half
teaspoonful salt, one saltspoon pepper.
If this amount of butter does not make
it moist enough. add trifle more melt
ed butter, but no water. Stuff the ten
derloin and sew up the opening. If it
is not fat place two or three slices of
bacon over the top, fastening with
wooden toothpicks. Rub into the meat
we'll one teaspoonful of salt and one
fourth teaspOonful of white pepper.
Dust with flour and roast. When done
remove the tenderloin to a heated plat
ter and put the roasting pan on top of
the stove, adding one tablespoonful of
flour TO the gravy which it contains.
When thoroly brown add q cupful of
hot water, two tablespoonfuls of chopt
gherkins and one Tablespoonful of fine
ly chopt olives. If bacon has been used
the sauce will not need more salt.
One may deodorZe a sick room by
putting little camphor or few coffee
berries on a tin plate and burning by
stirring with a red-hot poker, The
fumes of the coffee or camphor will
quite overcome any disagreeable odor.
If coal is kept iE dry and airy place
it will burn much better than if placed
in. "a close. badly ventilated cellar Coal
that is excluded from the air soon gets
rid of its gas. and the absence of this
renders it more wasteful when burned.
Boiled eggs, to slice nicely. should be
put over the fire in cold water, and
should remain 15 minutes after the
water begins to boil and allowed to cool
in the same water. If cooled by drop
ping into cold water. they will not cut
smoothly.
If piece of white oilcloth is placed
under a small child's plate with a
square of linen over it, time and trou-
Bile will be saved in taking ont the
stains which the little hands might 9TH
erwise get on the table cloth.
Before taclsing down linoleum if you
would have it smooth let it lie in place
and be walked on for few days before
tacking it.
Grease spots on marble may be re-
by applying powdered magnesia
This is the way to make Russian sal |
ad: Four ounces each of boiled knob
celery, beets and potatoes; two ounces
each of smoked salmon, smoked ham
and smoked tongue; four ounces each |
of white celery stalks. apple and wal
nuts. Chop all these together into dice, |
season with salt, pepper and some tar
ragOn vinegar. and put them on ice |
When ready pile in a bowl, draining off |
he vinegar. Toss it lightly and mash |
it with mayonnaise sharpened by a |
pinch of mustard. Around the outer