The National tribune. [volume] (Washington, D.C.) 1877-1917, 1908-02-13
By SONORA SARA.

81 E-Z-.4 4NNNSN&M
By SEM
Among the many old-time hints of a
useful nature which have survived till
this day is that of sewing tight roll of
strong webbing or a small bag of sand
at the extreme corners OF small door
mats, so as to prevent the edges from
curling up. A more modern expedient
is, however, that of sewing triangular
piece of corrugated rubber on to the
under surface of the mat. The rubber
should be divided into small three-sided
pieces of about four or five inches in
length, and these should be sewn to
the canvas back of the rug with firm
stitches. The latter, If carried out in
wool to match the pile of the rug, will
be hardly visible on the right side.
If the black spots on silver will not
Weld to careful cleaning with cleaning
powder, a very good method is to mix
a little prepared chalk or whiting to a
smooth paste with sweet oil, rubbing
this we'll on the stained marks, letting
it dry on, and then finishing it off in
the usual way with a channels skin or
soft cloth.
Another method is to apply in SIM
liar manner a paste of hartshorn pow
der, procurable from a druggist, and
spirits of wine. The last is a particu-
larly good thing for Frightening up sill
yer in an emergency at any time.
If. however, the black spots will not
yield to this. try the following: Make
a saturated solution of hyposulphate of
soda, obtainable from any druggist, in
just as much water as it will absorb.
Moisten every part of the stained sill
yer with this saturated solution, by
means of soft rag or sponge. In a
few moments the black should all come
off. when the pieces must be washed
with warm water and soap, rinsed
thoroly in hot water and dried.
Make paste of fine whiting sifted
into one ounce of spirits of turpentine
and one ounce of spirits of wine.
Apply to silver and leave until thoro-
ly dry. Brush off with a soft wash
leather.
A forehead that curves back reveals
poetic temperament, a fondness for
the arts and talent for either music
or painting.
A straight forehead, one that rises
from the eyebrows in a perpendicular
line, is a sign of severity, infeXibility
and tenacity.
A high forehead, to be very good
should be well developed about the
eyebrows.
If there is quite a perceptible bulge
of the eyebrows, combined with a high
forehead, the sign is of a calm, cool
deliberate thinker.
If with these eyebrows is combined
forehead that slopes gradually back
sensitive, poetic temperament rs dis
closed; if, again, they are combined
et,rx frrn hn r,
ject will be successful in business and
in everything connected with worldly
matters, but he will be incapable of APP
preciating to any extent or of creating
anything connected with the arts.
Breadth of forehead is always favor
able; it is distinctly connected with
breadth of character.
OF course, a broad forehead may be
part of weak face, which will natur-
ally define the limits of character much
closer than even a combination of q
strong face.
Sweet potato souff1e is made after
this fashion: Boil and bake four me-
dunn sized potatoes. When done peel
and mash. Beat the yolks of two eggs.
Add two tablespoonfuls of cream to
them, then beat into the potato, with
salt and pepper to season. and place
the dish in the oven while you beat the
whites to a stiff froth. Draw the dish
to the edge of the oven, fold in the
whites, replace and bake until light and
a delicate brown. Serve at once before
it falls.
Lamb and dumplings taste right well
made after this recipe: Cut up enough
cold lamb to make a quart dish of meat
Season with salt and pepper, put in a
casserole and pour over it a sauce made
as follows: Melt a tablespoonful butter
in a frying pan and add tablespoonful
flour. Cook until brown then pour in
a scant pint water. When it boils up
season with salt and pepper and pour
over the meat. Set the casserole in the
oven while you make the dumplings.
Sift together one pint unsifted -four,
one-half teaspoonful SALT one teaspoon
full sugar and teaspoonful and a half
baking powder. Rub in lightly with
the tips of the fingers one-half table
spoonful butter. then wet with a scant
cup milk. Roll out and cut in very
small biscuit, place on the meat, bake
- or Is minutes until a rich brown
crust has formed and serve at once.
To make good cabbage slaw try
this: Chop or shave fine half a me-
dium-sized head of cabbage that has
been left in cold water until crisp, then
drain. Season with salt and pepper,
then pour over it a dressing made in
this way: Beat the yolks of two eggs,
add two tablespoonfuls melted butter
and beat again. Add two tablespoon
fuls thick sour cream, two tablespoon
fuls sugar, sprinkle of mustard and
half a cupful of vinegar. Beat until
thoroly mixed, pour over the cabbage
and toss lightly until uniformly sea-
soned
This is thought to be an excellent
recipe for molasses cookies: Boil one
pint of molasses, then cool to milk
warm. Beat into it at this stage one
beaten egg add teacup butter and
lard, mixed and melted.
Add two tablespoonfuls ginger and a
teaspoonful soda dissolved in a tea
spoonful of warm water and flour to
roll thin Bake quickly and take care
fully from the pan.
Beet salad made after this fashion
is good: Cut boiled beets in thin slices.
arrange on lettuce leaves, cover with
French dressing and serve.
Beats may be chopped instead OF
sliced. if preferred. A popular com
bination with beets is celery, in equal
quantities. while in Germany celery,
beets and herring broken in pieces, well
mixed with French dressing, are much
liked.
recipe by one housewife: Peel and boil
10, la. Gx-1 loY- n,in 70