The National tribune., 1907-01-31

loved ones and finds a new and delight
full satisfaction in providing for their
comfort Yet it never occurs to her
that her conduct has anything heroic
in it. She takes the unfortunate into
the narrow limits of her own home
when other relatives in spacious man
sions can find no room for them, and
tells you their companionship is posi-
tive pleasure. She gets out of life its
pureSt blessing contented mind,
which leaves nothing to be desired.
The bright. brave girls who have
grappIed with the world have made it
cleaner and better. and have found at
the same time self-reliance and courage
to conquer difficulties which have loom
ed mountain high before women for
ages. The working girl is the happy
girl.
Eat slowly and you will never over
eat" is the advice given by a hale,
hearty old man, who says that indiges-
ton comes from imperfect mastication
and fast eating He might have added
that perfect teeth, or those made as
nearly perfect as possible by good
dentist, will help to solve the difficulty
of indigestion If you have an un
sound tooth you are bound to favor ii
by not using. When there are three
or four such teeth one is inclined to
bolt food, rather than run the risk of
aching moIars, and unless one has the
digestive powers of dog, bolting food
is a most pernicious practise.
Thee will save thy pretty frock from
being quite spoiled if thee washes it in
starch or bran water" said sweet old
Quaker lady to her small handmade,
who was gazing ruefully at a long, dark
grease spot down the front of her al
most new print dress. How will one
make starch or bran wash water? Easy
enough. You may make the starch
water of flour or cornstarch, exactly as
you would make it for starching your
clothes only YOU viii want it in much
larger quantity. -Four quarts of starch
as stiff as cake batter will wash two
dresses and several small aprons. Have
the starch as smooth as butter. and
strain thru a double piece of netting Or
thin cheese cloth into the wash tub.
Two quarts to the first tub, which You
can thin with six or eight quarts of
warm water. When making the starch,
put in half teacup of salt. Put your
dress in the tub and rub it thOroly on
the worst soiled spots, then rub gen.
orally all over. Don't use soap or any
thing else but elbow grease. Rub thru
the second starch water the same way:
then. if the dress is very dark, rinse in
..
Hang in the bright sunlight TO dry
quickly. Never try to wash nice print
dress on a cloudy day. Sprinkle lightly
and put to soak" for an hour before
ironing. then iron quickly with good
hot irons on the wrong side, and your
frock will look as good as new, for sew
eral washings if the starch remedy is
used.
If your child complains of earache,
heat drop or. two of vaseline over the
fire and pour it in the ear. Don't make
it hot enough to blister. but pretty
warm. The relief will be almost in
unless the ache comes from
a trouble in the head. Under those
doctor is the safest
remedy.
II your iron cooking utensils persist
in retaining the odor Of high-scented
foods cooked in them, wash them well
with ammonia and soap, then lift the |
stove griddle and turn the cooking ves-
sci open side down over the fire, and
let it burn out for half an hour. Then
wash to get rid of SCOT and the odor
will be gone.
Clean out the range carefully each
morning and You will find that it will
take just about half as much coal 10
run it. A range has to be kept as clean |
in proportion as people, if you would
get the best results.
Lots of women never think of wiping
their tin utensils dry. and then wonder
what in the world is the reason they
rust out so fast. Give cleansed tinware |
a dash of boiling hot water, a wiping
with clean, dry towel and then hold
over the hot stove to dispel the last
lingering speck of dampness about the
crevices, and your tinware will last you
some.
If you haye time to give away you
can make mayonnaise dressing, but i'll
you are hurried housewife this recipe |
Will save you time and temper, for yJu
know mayonnaise isn't the easiest thing |
TO make, even with lots of time. Half
a teaspoonful of salt, tablespoonful
of mustard and a tablespoonful OF
sugar all mixed smoothly together; put
a cupful of vinegar to boil, and VIII en
it begins to bubble pour in slowly two
well-beaten eggs. stirring fast TO keep
them from curdling. Then add the
dry" ingredients, stirring slowly, and, |
lastly. a tablespoonful of butter. Cook
and stir till all is as smooth as butter, |
then cool and put in a glass jar. For
use, I'LL out DIS as you VIII
for two or three days and stir into it |
rapidly cream enough to thin it to the |
of mayonnaise 1t will keep
for months. and is always ready foi |
use. by thinning with cream or milk. |
You can add lemon juice or more sugar
as you like. and if the vinegar is very
strong and not of the best make it half
water.
In catering for sick people, who are
finicky and fault-finding, you should re-
member, first, to be extremely careful
that all the appointments of the tray
are clean; then have the hot things pip
ing hot and the cold ones crisp and
cold Serve only a little at time of
anything. Many a time the patient
could eat little If his plate was not
heaped with food, deliciously cooked,
but so bountifully served as to make a
well person tired at thought of sur
and never season highly. Sweets and
very sour things are not best for sick
people, no matter what the complaint
Griddle cakes are an abomination, and
hot biscuit are not far behind. Thin
slices of delicately crisp toast Is the
best bread. Juicy steak or bit of
broiled bird the choicest meat If cooked
in their own juices. Strong coffee and
tea are to be avoided. Hunt out your
prettiest dishes to use in the sick room
and your daintiest napery. Then smile
your sweetest and say your brightest
things, and see If your patient does not
improve under the treatment