The National tribune., 1909-10-07

makes your hardwood floor appear
sticky, one way to improve it is to tai:e
a quart of strong, clear cider vinegar
and wiring a cloth out of this and wipe
the floor. The strong acid is thought to
improve the floor in very short time.
To clean white marble thoroly wash
1t with thick suds of soap and water,
and then sprinkle over it powdered
whiting and rub well in with the hands
or with a little brush. Allow it to dry
thoroly, and then polish the marble off
with a clean dry cloth.
Here is a novel idea for shirt-waists
1t is called a shirt-waist barrel. Get a
medium-sized smooth barrel, and line it
with some Soft-tinted cheese cloth.
Close to the top, inside, put in a dozen
covering make frills of pretty flowered
silkoline or one long folded piece can be
used, fastening it about the bottom II
you wish, altho it may look better to
allow it to swing clear. Pad the lid
thickly, and cover it with the same ma
terial as the inside, finishing the edge
with a small double frill. Have four
casters put on the bottom of the barrel.
This is really a pretty little arrange
ment, and you can hang the waists on
the inside on the hooks where they do
not crush each other at all, and moth
ing can touch them, and on the padded
top you can put your fancy scarf pins.
your beauty pins and everything of that
kind. 1t seems a very pretty idea If
you are crowded for room, and is GER
tainly better than putting the waists
fiat down in a shirt-waist box.
A novel idea is suggested by one
housewife to keep biscuits, cake or
bread from burning, and that is to
sprinkle salt on the bottom of the oven
hafn +lo CT To hal lyn 7
keeps the pans from contact with the
bottom of the oven itself.
To replace the worn-out knob on a
tea-kettle lid-and you know how
quickly that knob rusts out-saw an
empty spool and thru it put a screw
with head large enough to hold the
spool. Put the screw thru the tea-ket
tie lid, and secure 1t inside with a nut.
If you haven't any nut to secure it with,
then turn the lid up so that the screw
rests on something soiid and take a
cork and pound down on the screw. A
half spool also makes a nice knob for
the screen door or a safe door.
Peanut sandwiches will make a nice
lunch for the children at school. Shell
and skin the finely-roasted peanuts and
roll them to as fine crumbs as possible
on pastry board, using a bottle. Add
salt to the taste. You can either sprin-
kle these peanut crumbs on the buttered
bread or 1t is very nice mixed with
creamed cheese and spread on unbut- |
tered bread. OF course, you must keep
the peanuts in a nice, cool, moist place |
until wanted.
Some one asks for a recipe for good |
lemon pie. and here it is:
One cup of sugar, one tablespoon of
sifted flour, one of butter, the juice and
III, H.
eggs. one cup of milk. Bake in one |
crust until when knife inserted in cen |
ter OF pie can be drawn out without |
having milk cling to it. Frost with the |
whites of the eggs. beaten to a stiff /
froth, to which has been added three |
teaspoons OF granulated sugar. After |
placing on pie, sprinkle lightly with |
sugar, place in oven and leave door |
slightly ajar. Since making frosting by |
this method / have always had good
success. 1t never grows tough nor
draws away from edge of pie.
It is very hard to think up new ways
of serving potatoes at a luncheon or
breakfast. Fixed as follows they are
palatable and pretty:
Select round potatoes, and after peel
ing cut around and around as tho peel
ing to the core, which should not be as
large as lead pencil. Use a very mar
row-bladed penknife to keep from
breaking the continuous peel. Place in |
1ce-cold water for a little while, drain |
and fry in boiling fat as you would !
Saratoga chips. They form a perfect |
rose, and, set on the green leaves OF |
young celery, make a beautiful yellow |
rose. |
For those who love Goldfish this way |
Of fixing the leftover fish is very fine: |
Add to one cupful of creamed Goldfish |
one tablespoonful of chopped green |
pepper. one cupful of crisp toast
crumbs. one tablespoonful of melted |
butter, one cupful of milk and one |
beaten egg. Season with a heapIng |
saltspoonful of salt and a pinch" of |
paprika- Fill into buttered and crumbed |
patty pans. put pea" of butter on |
There are people who really love such |
things as sweet potato pie and carrot |
puddings. Ycd make your sweet potato |
pies just as you would a pumpkin pie |
only using the sweet potatoes instead |
OF pumpkin. To make carrot pudding |
this Is good recipe:
Scrape, cook and mash four medium |
sized carrots, add nine tablespoons of |
flour, four tablespoons of brown sugar |
two tablespoons of chopped suet one
half cup of chopped nuts, one cup of |
seeded raisins, one cup of currants one |
half cup of candied or fresh orange and |
lemon peel (the candied is preferable), |
one teaspoon of cinnamon, one half |
teaspoon of allspice, one-quarter cup !
OF brandy and one teaspoon of soda dis |
solved in little water Put this in a |
well-buttered mold and boil 1t five |
hours, then bake II in a hot oven half |
an hour. Serve hot with q liquid or |
hard sauce.
So many do not know how to make |
giblet stufing, but IL made from the |
following recipe it will be found to be |
very fine:
Cook the gizzard, heart and liver I'M
til tender, drain off the liquor into a |
bowl and chop the giblets fine. There |
should be at least two and half cups |
of the liquor. Split Is Large soda |
crackers and butter them, using at least |
one-fourth of a tablespoon of butter to !
each half cracker. Arrange these in |
deep platter and pour over them the !
hot liquor or stock. AS soon as the |
crackers have absorbed all of the liquor |
add the chopped giblets and fill the |
turkey with this dressing. Season high |
ly with pepper and salt.
real nice, indigestible sweety, which |
is called pepper-nuts, is made as fol- |
lows: