The National tribune., 1909-02-11
Bv sENORA SARA.

Very few women know now to treat
d hardwood floor. The sensible woman
has hardwood floors in her kitchen and
bedrooms. She has no rugs on the
kitchen floor, and only small ones on
her bedroom floors, so that they can
be taken up and flung out in the fresh
air and summed every day. If you have
horror of microbes, you must Danish
all carpets and have on the floor only
these druggets that do not go under
the furniture, SO that you hesitate to
do the heavy lifting that is necessary
each day to keep them sanitary. A
very good method of treating a floor
is as follows: Wash the floor well and
let it dry. Then go over it with a cloth
dipped from time to time in coaloil,
which not only cleanses. but soaks into
the floor, so that less OF the boiled oil
is needed In two quarts of boiled oil
drop a piece of beeswax half the size
of an egg, and boil together until melt
ed and thoroly mixed. The utmost
care must be taken in doing this. as
both materials are infiammable. When
the oil is still warm apply with wide
paint brush. II the wood has proni
nent grain the oil brings it out beauti-
fully. Sweep this floor, and then tie
over the broom a soft cloth-cheese-
cloth is the best-dipped in coaloil, not
dripping, but just dampened. aad go
on the broom and go over it again, just
to rub off any superfiuous oil. 1t will
not take half as long, nor as much
elbow grease as il does to- sweep a
room.
TfTfy.f y.fs>said- to- be- the genuine 'ebrown
bread recipe of New England. OF
course, each recipe is said to be that.
however. At least this is "one" of
the New England reciDes-
To make it properly one should have
the fresh, sweet, yellow cornmeal and
rye meal-not rye -four, which is a
very different product. To make a large
loaf of this genuine Boston brown
bread, sift together a cup and half of
yellow meal, the same amount of rye
meal and a half teaspoonful of salt.
Add quarter of a cup of molasses, one
cup pumpkin juice, one cup of milk
and half teaspoonful of soda dis
solved in two tablespoonfuls of milk.
Beat the batter thoroly, turn into a
two-quart brown-bread tin and steam
for five hours. When this is intended
for Sunday mornings with baked beans
it should be made on Saturdays, then
resteamed in the morning. This makes
excellent toast.
Pineapples are among the most de-
licious of our fruits, and considering
their size are really not much more
expensive than oranges or lemons. Most
refreshing salads and drinks are made
in combination with pineapples. Pine
apple sorbet is one beverage that all
enjoy. To make it, peel and cut a
susar-loaf pineapple IN small pieces
Add two cups sugar, ana let it stand
over night in cool place. Strain off
the juice and press the pulp thru a
colander. Add to this a pint of water
and the grated yellow rind of an
orange. Mix well and boil 10 minutes
Take from the fire, add the juice of
one lemon and two oranges and freeze.
If YOU wish to make this granite
pack in equal quantities of ice and salt
and set away two or three hours, scrap
ing the frozen part occasionally from
the sides OF the can and stirring the
whole long enough to mix the ice
tkoroly with the mass. but not long
enough to beat it to an even cream.
Serve in dainty cups of china crystal
Gumbo soup is delicious, but it GER
fainly does take good long time to