The National tribune., 1907-07-11


seem very hard. but it contains lime,
which is precipitated by boiling upon
the bottom and sides of the vessel. FIJI
the kettle with sharp vinegar and bring
it slowly to the boil. Keep this up for
an hour. Let the vinegar cool in the
kettle Then the lime should flax" and
crack and it may be removed by scrap
ing. Hereafter keep an oyster shell or
two in the kettle. changing it weekly.
The lime will collect upon it.
Some sauces seem especially appro-
pirate to certain hot or cold meats. Beer
heart. which is apt to taste rather flat.
requires sharp mixture. such as sauce
vinaigrette, or tomato sauce TO which
considerable Worcestershire has been
added. With mutton or yenison serve
currant jelly, sour grape jelly with duck
or wild meat. cranberry jelly with poui-
try Cold roast beef is especially good
when accompanied with a sharp horse
radiSh sauce.
Copper kettles. and, indeed. copper
utensils of all sorts, are often very hard
to clean A good method Is to cut
lemon in half and rub over the kettle
with it. After a thoro rubbing the ket-
tie should be carefully rinsed in clear.
cold water and given a final polish with
soft cloth Never attempt TO polish
arations used for brasses. etc, but SIM
ply rub them well with a woolen cloth.
Dig them thoroly after washing, as they
gather rust very easily, and ii is almost
impossible to eradicate it.
Celery a la Poulette.-Cut celery in
inch lengths and simmer in salted wa
ter until tender. Make pint of rich
white sauce. using a pint of cream and
two tablespoonfuis each of butter and
flour. Season to taste with salt, crate
in a little nutmeg and add the celery.
well drained. Cook gently for 10 min
utes; remove from the fire while adding
two well-beaten eggs and two teaspoon
fuls of lemon juice. Return to the stove.
simmer gently for moment and serve
in a heated dish.
Spice Cakes-Mix together one cup
full of mo!asses. half a cupful of sugar,
half a cupful of butter, one teaspoonful
each of cinnamon and cloves, two tea
spoonfuls of soda in a cupful of boiling
water and two and one-half cupfuis of
sifted -four. The last thing before bak-
ing add two beaten eggs. Bake in gem
pans If desired. these cakes can be
reheated by steaming, and serve with
Sauce.
Peanut Cookies.-Beat one table,
spoonful of butter to a cream; add two
tabiespoOnfuls of sugar, two of milk and
one beaten egg. When well mixed stir
in half a cupful of flour sifted with half
teaspoonful each of salt and baking
powder. Add half a cupful of finely
chopped peanuts, then drop by dessert
spoonfuls on an unbuttered tin. press
into the top of each half a peanut-and
bake in steady oven.
To make date mullins remove the
stones from half q pound of dates and
chop them into small bits. Cream one
fourth of a cupful of butter and add the
dates to il gradually. beating all the
time; beat one egg thoroly. and add it
to the dates and butter, then add, alter
aately. little at a time, one cupful OF
milk and one pint of flour. sifted. with
three level teaspoonfuls Of baking pow
der, beat thoroly and bake nearly 20
minutes in a weli-buttered muffin pan
or shallow lin pan.
There was a time when a growing
girls life was sedentary beyond what
nowadays could be imagined. when she
feared the fresh air and sunshine lest
it coarsan her complexion. Mind and
body tota need care and are interde-
pendent. and ovcrwork of either dam
ages the other and destroys the balance
of the human being. Body includes the
dwelling place Of mind.
a poor body makes q poor brain. and
4 poor brain reacts upon the body. All
ordinary hygiene must have for its OBJ
iect the welfare of this all-important
organ. In considering the case of grow
ing children mothers DO we'll to con-
slider. to think of the different special
needs and special difficulties in connec-
ton with the different periods OF their
lives. II is most helpful to trace out
\, a1NE At.,fn
of the brain and nervous system is each
period of life. Each period has its part
in building up character. and is capable
of producing either a crop of faults with
terrible facility or of fostering the vir-
tues.
The brain has to grow at the same
time with the growing organization, and
for this reason it is especially important
that good food and long hours of re-
freshing sleep be had.
To remove a cake from a tin after
baking. fold a clean teacloth, put it on
the table, turn the cake upside down
on it. wiring a cloth cut in cold water
and lay it in several thicknesses on the
bottom and sides of the tin, which soon
may be gently drawn off the cake. Take
hold of the corner of the towel and
gently set the cake right side up to cool.
Mustard. if quite fresh made, taken
with meat. helps to digest it. Do not
nse salt in mixing it. but first rub quite
smooth with a little cold water and the
back of a silver or bone spoon. then add
just a little more water. few spoon
fuls gradually till it is of the right con-
Thin mustard is generally dis
liked. Little should be made at a time
to prevent waste. and it should be fresh
at least each alternate day.
a new ciotheslinc should be we'll
used for hanging clothes On: it will last
thus treated.
To judge Of an ovens heat try the
oven every 10 minutes With piece of
white paper If too hot the paper will
blaze up or blacken. When the paper
becomes dark brown darker than ordi-
nary meat pie crust. the oven is fit for
small pastry. When light brown, the
color of nice pastry. il is ready for tarts.
When the paper turns dark yellow you
can bake bread. large meat pies or
pound cakes. If il is just tinged the
oven is fit for sponge cake and me-
ringue.
When ironing rub the iron with a |
cloth moistcned with little paraffin
before using. If your iron is inclined
to stick. rub frequently on sand paper |
To keep cheese moist wrap in a cloth
Wrung out Of vinegar. place in a paper