The Brattleboro reformer. (Brattleboro, Vt.) 1907-1912, 1909-04-30
FOR THE WOMEN
TO THINK ABOUT
Especial for The Reformer.)

| should have all solled places cleaned, ana
repairing done. They should be hung out
in the sunshine, shaken and beaten,
wrapped in newspapers or tied in cotton
bags, and then packed away. Do not for,
get to put in bit of camphor gum, OF
insect powder, or ground spices, to KEEP
out moths. If you use moth balls thu,
other preventives may be omitted. Wool
| clothing, furs, ETC.. unless in constant use
through the summer, should never be left
hanging in closets week after week. They
may be ruined by moths.
| WHY should there be such difference
in the financial condition of families hav'
ing equal incomes? Is it not often mat,
ter Of management and thrift? The good
manager never wastes. If we read the
household columns written by the best
known writers we see that much empha-
sis is put upon the little economies in
cooking and about the house. All drip
pings from meats are saved for use with
| butter in frying. Bread crumbs are used
| in numerous ways. All left-overs are
made up into palatable dishes, not sim.
| ply set on the table as "cold victuals,'
nor thrown out. Tomatoes left over may
be scalloped for next days dinner, or
Other vegetables may be added to. soups;
Everything has it's use. Mrs. A. will
make almost one meal a. day from what
Mrs. B. considers worthless and throws
into the piece pail, never stopping to
realize that if economy were used there
might be more new shoes, and waists, and
other articles of clothing, besides better
furniture and more conveniences in the
house and dollar in the bank. Every
girl and woman should be interested to
learn these helpful ways and never de-
O.,x t, 40 ,,a,nbbnrc wit n
a home of their own, have gained com
potency Tor retained it, not because of
years Of wastefulness, but through intelli-
gent thrift and economy. Girls from ID
to l6 often desire to experiment in cook.
ing, and make dainty dishes. They should
be INDUCED, given good reliable recipes
to follow, and learn by experience. Pub
lie schools in cities are introducing house.
hold science as an important branch OF
instruction. The famous New England
cook should continue to impart her
knowledge to those around her.
We may not all be able to follow the
fashions, nor care to adopt some fads
and fancies, but it does no harm to know
some of the ways of others and adopt
such as are suited to our tastes and cir.
cumstances. A very pretty fashion or fad
promising to continue through the sum-
mer is that of hat and parasol matching.
In some shops the sets are displayed in
alluring colors and at highest prices.
One may easily buy parasol to match
the shade of straw in the hat and en-
broider or hand paint color design.
Among the prettiest ideas to follow out
would be natural straw hat with pink
roses and green leaves, sunshade OF
pongee with edge embroidered in rose pat
tern and shades; a tan straw hat with
of tan with decorations in red and green
colorings; white or pale yellow daisies on
dark blue.
Linen is fast replacing pongee as the
material for separate coats for travelling
and automobiling The most upto-date
weave is coarse, resembling burlap. The
models are. Of mannish type, linen OF
nctsr3l colGfH garment long enough to
cover the skirt. Buttons are dyed to ex-
actly match the material. Cuffs, collars
or of green linen braided with black.
So many things come in "sets' this
wear that one is puzzled to know where
they begin and end. There are the sets
of underwear made up with trimmings to
match, though of different widths; sets
of bronze Tor other color leather belts
and wrist bags to match the shoes; sets
including collar, cuffs, belt and bag of
embroidered linen, or Irish lace and lin
en-, or Irish crochet and linen, to be worn
with white or tub dresses. A set OF
this sort made from pongee with brown
or delft blue embroidery is very effective.
There is an increasing demand for bags
III 4a foe+ 10 {h1 ha1f and or
with tub dresses.
1t is the wise woman or girl who
chooses the colors which are becoming,
rather than those which are especially
fashionable and without regard to wheth-
err they suit her complexion and the color
of her hair. The charming wisterias and
lavenders are very tempting. Are they
becoming? Or are they too trying to
your style?
The most tastefully dressed woman is
not always the one whose garments are
most expensive, but the one whose gowns
and accessories are best suited to herself,
her figure and her general makeup.
Now that rhubarb is ready for use we
should serve it often. After peeling and
slicing it, pour over boiling water and let
it stand ten minutes. Drain off the wa
ter. The excess of acid goes with it.
Cover again with water, add sugar to
taste and cook until tender. If cooked
in double boiler or a steamer it will
keep in shape better. Cooked with very
little water, canned and sealed while
boiling hot it will be ready for sauce or
pies whenever "pie timber" is scarce.
Ralsins added to rhubarb sauce improve
it for some. An excellent marmalade is
made of six cups of sliced rhubarb, two
cups of stoned raisins, one orange cut in
very small and thin pieces and three cups
of sugar. More sugar may be added to
taste. Cook slowly for several hours and
pies made in this way are pronounced the
"best ever" For one pie take two cups
rhubarb after it is sliced, one cup sugar,
one egg, one tablespoonful flour. Beat
the eggs, sugar and flour, then stir in the
rhubarb, bake in two crusts.
In all the above recipes use the boiling
water for 10 minutes as directed. Less
sugar is required.
Some women can rhubarb successfully
by filling glass jars with the sliced rhu-
barb, uncooked. Set it under water fau-
Get, or pour in cold water until not an air
bubble is in sight, then seal and keep in
dark part of the cellar Some cannot do
it by this method. Have you rhubarb
plants? Isn't there room in the garden?
II is such pleasure to use it fresh from
your own back yard! How much better
living, at less cost, many of us might
have, if we cultivated some of these in
expensive plants.