The National tribune., 1909-11-11


sprinkling before ironing. The starch
ed pieces of course need sprinkling and
should be allowed to dry thoroughly.
One clever housewife finds it a great
time saver if in taking down the plain
clothes from the line they are folded
then and there
She says that If they are crowded
into the basket carelessly there will be
irnumerable wrinkles that might have
been avoided and so the time spent in
ironing will be materially increased.
Then, too. there is a saving of time
in not having to handle the clothes A
second time in the house to make them
ready to iron.
The same housekeeper sees to it that
the large pieces are put in the basket
first, thereby saving time in sorting.
A very easy way to prepare French
salad dressing, especially where
large quantity of it is needed. is by
shaking the ingredients together in
rather large, we'll corlled bottle. Put
In the oil and vinegar, four times as
much of the oil as of the vinegar, and
add salt and paprika. If mustard is
used add it. Now shake the bottle
until the contents are we'll mixed and
form a sort of emulsion. 1t is most
easily done by clasping each end of the
bottle with the hands and shaking
Sideways rather than up and down.
The following is q tasty dish for lun-
cheon: Spred thin slices of toast with
butter and anchovy paste. Put
poached egg on the top of each slice,
turn over the whole a drawn butter
sauce favored with anchovy sauce and
serve very hot.
When roasting a turkey stuff the
breast with pared sweet potatoes. They
get fine flavor from the juices.
Hen feathers answer we'll for pillows,
cushions. or even for beds, if the sharp
Quill ends are removed. The easiest
way 10 do this is, after the chicken is
killed. before picking it, clip off with
pair OF sharp scissors all the desirable
portion OF the feathers. This is quickly
done and gives a pan of fluffy, dry ends.
The fowl may then be scalded and
picked, as usual.
Although all linen is sweeter for be-
Ing dried in the air. if a time comes
when you neei to do it up Immediately,
trS- my emergency plan: Wash the
linen as usual, then dip it in hot water
and shake it we'll; fold as we'll as possi-
bic and run il through the wringer;
HoIs at once without starching.
Do not throw away your leaky rub
Der hot water bags. Get some clean
sand, heat it in a tin can and pour
into the bag by means of a funnel.
The sand keeps Its heat as we'll as
water.
When a cake recipe calls for two
eggs and eggs are scarce and high. use
one egg and sift one tablespoonful of
cornstarch with the flour.
The skin is a sort of barometer of
ones physical condition and the woman
who would keep well learns to read it.
A blotchy or muddy skin frequently
indicates a run down nervous condi-
ton or a bad stomach. 1t may also
mean poor circulation.
A yellow skin is the hallmark of a
torpid lived. Get the troublesome organ
in good condition and your fair tints
will return.
A fiorid skin usually bespeaks too
great fondness for your food or unwise
in heating liquids.
Gray skin may arise from poor cir
culation, anemia, or had digestion.
Coarse, porous skin means not
in good condition. Pure soap and a
scrubbing brush are in order.
Puffy skin, particularly around the
eyes. may be fiabbincss from lack of
or may mean kidney compli-
cations.
Unnatural color, f1ushes of heat and
eruptions may be caused by internal
disorders, poor circulation or overnight
It is well-known fact that many Of
the girls who are crack athletes in |
school or college are also honor girls in |
their studies. Why is II?
Because mental work is easier, |
quicker, and better when the body is |
girl should make it a point to play hard |
In the open air for at least one hour
each day. She should also walk to |
and from school unless the distance is |
too great.
When one lives too far for walking
start early and let the street car catch |
you when you have gone about a mile. !
Repeat coming home.
You may sometimes think thai
mother is a little oId-fashioned, but |
after while you will acknowledge that |
She is the best advisor you have ever |
had.
Have an old leather mittcn to slip OF |
your hand while securing the top Of II.
stove and you will not be troubled with |
the black.
Peel enough Irish potatoes 10 make |
q good quart after they have been cut |
In small pieces or in the form of dice |
after removing the seeds from two |
green peppers wash them well and Gu
into rings; put these and the diced |
potatoes into a stew pan and cove |
with boiling water. After cooking TO |
eighteen minutes pour off the water and |
sprinkle with -four, salt. and pepper |
Turn into a baking dish, cover with |
cream or milk, dot with butter. and |
cook in hot over until nicely Drowned |
Did you ever try lemon rice?" II
Is good. Take one cupful of rice and
cover with boiling water; let simmer |
until thoroughly done. Take care To
keep the grains whole And the grated |
rind of one lemon and the juice of two
and two scant cups of sugar. set in
the oven until the sugar is dissolved
then put in a wet mold to cool Serve
with sweetened cream.
To make chicken gumbo soup, take a |
chicken mot too yOung) and one-half |
pound OF bacon. Slice bacon and place
IN bottom of iron kettle and fry the
pieces Of chicken to a light-brown,
being careful not to scorch. When
brown add three quarts Of water, one
onion cut fine and any sweet herb you |
like (tsed in small bag). Boil slowly
for three or four hours. Strain and |
skim: cut chicken and bacon fine, put |
all together in the kettle with a tea
81