Omaha daily bee., 1912-05-04

laundry does these much better than
can at 10 cents dozen. Instead, wasl
my handkerchiefs. jabots and lingeri,
waists and find II pretty work. l sell
dom boil or starch them. but use l,ttl,
and whtten them. As have 10 pay from
&c cents up for waist, ] effect quite 9
saving and my waists last much better.
Often find that by washing the collsi
snd pressing the waist. can freshen Il
sufficiently for several more weartnss.
Eggs and Nationality.
A man's nationality d betrayed 90 tho
thoughtful observer by the manner IN
which he eats his breakfast eggs. Ths
Engiishmsn uses a dainty little cup fnso
which the egg slides deeply. The shell
must be chipped with the spoon. and ia
fragments removed with the same utensiI
The Ensiishman neat iifts the top por-
ton Of the white or cap. then the con-
diments are, mixed 90 the plate into a
nest uttie gray heap. and the contents
OF the exg are scoopcd leisurely out. tiue
care being taken TO set about half and
half Of white and yolk on the spoon NJ
thu same time, fresh little dab OF the
mixed pepper and salt being given 10
each spoonful of egg
In such a fashion. with his bread ana
butter. nnarmalade. English breakfast
tee, and paper propped against the castor.
the Briton makes meal which TO him
Is the perfection Of light. morning re-
frcshment.
The Frenchsnsn also uses the small
egg-cup. The esq 10 soft-bolled. and
wben the shell fs opened the Frenchman
puts In his salt and pepper ana butter.
ana stirs them thoroughly with the con-
tents until every part hss bsan wen
mixed. Then he breaks HE bread into
small. narrow piects. dips each piecs
into the egg. ana eats the result. This
he continues 70 40 until the srr b nearly
empty. when he takes IL out OF the Gun
and drinks the remainder.
Ths German breaks his eGxs-soft-
bcfled-intc large egg-cup. ana spoons
them up like soup. The Italians cook
eggs by placing them m vessel filled
with cold water. which 10 allowed to
slowly come 10 the bon. wheh the water
boils the eggs are cooked. ana, accord
Inc TO the Italians. theirs 10 the only
method BY which the edible consistency
OF the white and yolk can be secured.
When brought to the tahle n k gener-
ally the Italians pleasure 10 bseak the
eggs on plate and sop them up with
5000 white bread. When a man enters A
restaurant and orders hard-boiled eggs.
which he cuts IN two. then scoops the
contents into glass; there to b. chopped
up with butter. pepper and salt. h,s
nationality Is assured; he is an American.
nensAes.
Thsse ers Of two elasses. Fsrst. those
who depend mainly on sons or more
pieuant ruastsnres. ssch a. pepper. mus
tard. ginger. horseradish, yineear. Gin
nsmon and the various spsoes. Secondly.
those which depend mainly on sugar.
combined with the juice Of various
fruits. or with ths puip. as In the osss Of
marmalsde. Wow the question arises.
arr these and similar reiIshes conductive
10 health, A normal. vigorous appetite
needs no such sid. n b sufficient of H.
seaf The lower animan need nothing OF
the Mind. The cows green grass, the
horses dry hay, and the dogs bone with
Htffe meat on n. are doubtless eaten
with q rsiish THAT our pampersd stomaeAs
know little Of. Unfortunately. all do not
erjoy robust health some are m a feeble
eonoition. with little or no appetite, and
yet thsir recovery depends mainly on the
food thsy take. In such cassx some
simple relish is not merely greatly De-
sirnhle but II 10 sbsoiately necessary. A
sensible appetizer quickens and increases
the Sastric secretions. In sach cases,
thsrefora some plquant relish n really
helpful Probably. svea the stronKest Is
not tnJurfsus. II used win Moderation.
eut relshes are very psrnlcfou q used
In excess. Or TO encourage overeatinx, or
TO cause cne TO eat when the stomach Is
already exhausted from previous reple-
ton
sflIk.
MIX. before IL is used. should aHvnye
be bcilad ThAs sAcald s.e ruse without
"~~A@~-ts @tFeS1z& S3NA No GHft4f~H ana
sduits IN health and disease. The great
oh5ectson 20 boiled milk "a that n losss
its pheasant as,e. but ths can 10 large
extent be avoided n ne milk Be boiled
st once when fresh from the COW, or a.
soon .s II n reeeived- ne reason for
this are mat boiling destroys the germs
Of disease which may exist IN the MIN.
such a. the germs of consumption. scarie,
fever. Typhoid fever ard tlphsheria. A
iarge number Of epsdenscs OF the three
last Diseases have been traced to IN
feetsd milk. and ~ the milk has been
boiled before being drunk these would
never have arisen. ~. 3.
Preserved NIX Is now very much used.
There are two varieties, OF II
sweetsnsd and unsweetened. the fsttrr
being the bext It is useful vhen fresh
eo~f milk can not be obtained, but II Is
qnesttorahls u II stsoakd. ss least In the
sNsstsned form. be used 30 largely a. a
Diet for tnfants- The sweetened Is easily
taken b. infanfs hecsuse of the amount
al sugar Il contains. and slfhoogh
children Ted on this look fat, yet there
is want sf firmness asout then, ana
they lack staying power. or more exactly.
rney hsse nat The same power OF resist
inS c1sase
butterullk ts an article Of dAet which
is not suffsose.zly appreciated By the
s-sl.e u 3 Sszzslzs Regarded - ass