The National tribune., 1907-03-14
THE FAMILY.
By SENORA SARA.


disturbing the housekeeper's peace of
mind. Carpets are among the unkind
things that civilization imposes upon
suffering humanity. Really sensible
people have discarded them and use
rugs instead, but il YOU have the great
heavy, tacked-down things that can
only be taken up twice year at most
you can freshen the colors with OK gan:
"A teaspoonful to each gallon OF
lukewarm water is about the right pro-
portion. Sweep the carpet thoroughly,
then sponge well with the mixture.
Select a bright, warm day, so that the
carpet will dry at once.
Very soon now the common sorrel
will be plenty. 1t makes delicious
salad by itself, with nice mayonnaise,
but is even better when used plentifully
with lettuce. The kind meant grows
commonly in the fields and has deli
cate pink flower, and is called sheep
sorrei."
The economical woman will educate
her family to like soup. 1t is an eX-
cellent appetizer, and it is also filling.
Then it helps to use up scraps and LEFT
over meats in a way that nothing else
will. A "stock pot" will be a necessity.
A porcelain-lined or granite ware will
says TO make stock twice week. Tues
day and Saturday being the best days.
when the stove is hot for other things.
Save all the bones from steak, carcasses
of turkey, chicken, roastS and broils,
and all the juices on the platters. Crack
all the bones so that the marrow will
be exposed. Have an earthen ware
crock to put them in if you keep then!
two or three days and put them in a
cooI p1aPe When readv make the
stock. put all the bones and juice In
the stock pot and cover with cold water.
Let it come to a boil and simmer for
three or four hours. Strain through a
colender and put away in crock to
COOL When cool, lift off all the fat
and put in the dripping can to fry GRO
quetses in. To make the soup, lift out
of the stock pint or quart as you may
need, and when it is heated put in the
seasoning. One day it may be the to-
matoes left from breakfast, with a lit
tie rice that was not eaten. Another
day it may be potato soup. with some
cold boiled potatoes cut into dice, and
a cup of milk thickened with an egg
added. Or it may be celery soup, with
the cup of milk, thickened with a table,
spoonful of -four, or bean soup, using
the cupful of beans left from dinner Of
the day before Crackers are not nec-
iessary, as toasted bread Is just as nice.
Take the stale bits of bread, cut them
to a uniform size, never larger than
half an inch square, and toast them a
nice brown in the oven. Season the
soup very carefully. and you will be
surprised how much it adds to SIM
pie dinner to have nice bowl of soup
to begin on. Always turn the old liq-
uid into the simmering pot of new stock
and then it will never spoil. The stock
should be kept in cool place and well
covered.
Refinement in serving food, the use
of pretty dishes and clean napery, hav-
ing hot food hot, and cold food cold, Is
the difference between home cooking
and boarding house cooking. The idea
seems to prevail among clearinghouse
keepers that what boarders want is
variety, and variety is given, often at
the expense of quality, always at the
expense of proper preparation. The
things that should be hot come to the
table in a lukewarm condition, and
cold things are anything but cold in
reality. In the whole bill of fare, there
viii be not one single thing that is
properly prepared or perfectly served.
A single chop, hot roll and a cup of
coffee, all perfect in their way and
properly served, will make an angel of
o crank. when dozen half-cooked
dishes, served in a slovenly manner.
will simply drive one Into a passion.
Prunes are laughed at as boarding
house fruit" and they have certainly
been abused there, but after all, we'll
cooked prune is thing to desire Buy
good ones, to start with. Wash them
In three or four waters. the last one
being warm Set them to soak in warm
water for few moments, then put over
the fire and let simmer for half ar
hour. Pour over each quart of the
fruit cupful of granulated sugar, and
cook till the prunes extend, but do not
stir them. There should be a good
deal of sirupy juice around them when
they are done. When cool these prunes
will be as fine as any preserve ever
eaten, and they have splendid medicinal
qualities.
This is a nice way to cooks eggs II
one Is tired of all the old ways: Sep.
arate the whites from the yolks of a.
many eggs as you intend to serve. Bea
the white to a firm froth, leaving the
yolk in its shell for convenience ir
handling. Put the frothed white in the
egg cup, leaving a little hole in the
middle. into which dump the yolk un.
broken. Put all the egg cups in deer
pan OF boiling water, turn another par
over it and cook for three minutes. JUS
before serving drop q bit of butter
some salt and pepper on each egg.
The woman who says she cannot ex
&st without her cup Of tea or coffee ha
no right to question the drunkard VIII,
Is a beast till he gets his toddy Nor,
and more women are depending on tn
cup Of coffee or tea, the invigoratin,
quinine capsule and kindred tonics
The hurly burly of this got-to- -get-ther
life needs coal for the engine. and II
woman chooses to burn up her vitalit,
faster with rve-destroying fuel, sh
probably thinks she has a right to. ant
1t Is true IL is her own funeral. but 4
she not also defrauding posterity? Cal
the woman who is a tea fiend or a aui
nine topper give the right kind of vital
ity to her children? II there is any
thing IN heredity, may not her children
inherit her desire for ''tonics' and wan
something stronger than tea or coffee
The proper thing for a woman to do
when she discovers that she Is a slay
to the coffee or tea habit. is to stop
right short off. II is going to make
wreck of her nerves if she does no,
just as surely as opium or morphin
makes wrecks of "dopers" Not tn
same kind OF wreck, but worse one!
Physicians say that they can have bu
little hope for patients who are ad
dicted to the tea or coffee habit, an
that unrestricted use OF these leads [
terrible ills. In fact, they often lead {
the drink habit or to morphine an
opium, after they have lost their powe