The Tacoma times. [volume] (Tacoma, Wash.) 1903-1949, 1915-07-24
|CYNTHIA|
GREY'S
|LETTE RS

OIL am q young married
woman and live In an apart
| ment house. ! am through
with my work In an hour or
30 and the rest Of the day
drags> along very heavily.
Could you suggest something
could do at home? Some
thing TO make pin money?
A friend wishes to know
II there are any books at the
city library for an expect
ant mother to read, and IL
so, what the titles are?
THANKFUL.
A.-To be frank with you,
there are already so many mar
ried women I'm this city endeav-
Oring to make pin money by doing
extra work at home, that the field
Is very much Over-run. III you
can operate q typewriter you pos
sibly could get envelopes to adj
dress or copy work to do. No
doubt there are number Of
mothers who would like to leave
their children with good trust
worthy person an afternoon each
week while they shop. IL you can
crochet, you might make the lit
tie crocheted bags to order or 9th.
er crOcheted articles as anything
In that line is popular at the
present time.
The following books on moth
erhOOd may he obtained at the
public library: Slemons-'MOth-
err" StOckham "TOkOlogy;"
Met ACKNOWLEDGEMENTS For Moth
er and Child"
Q.-Do you think ice
cream harmful? l eat It on
the average of 3 or 4 times
a day and would really like
to know IL 1t is detrimental
to the health. Truly yours,
+. II.
Alt depends entirely upon
your size and the quantity of ice
cream you eat. For small girl,
four large dishes would be too
much for the good of your health
as IL would chill the mucus menu
brane of your stomach. On the
other hand, dish consisting Of
tablespoonful eaten four times
a day would not be injurious.
Q.-What will take grease
spots (wheel grease) from
bottom of trousers?
How can l roast a small
roast of beef. about 3 lbs,
that 1t will be tender. rare
and juicy. | get the good.
cuts of meat. Thanking you,
A READER
A.-RemOve the grease spots
from the trousers with benzinc.
gasoline or ether. You may have
to sponge several times before
the spots disappear.
To cook a roast of beef so that
II will be tender, rare and juicy:
Wipe, put on a rack in dripping
pan, skin side down, rub over
with salt, and dredge meat and
pan with flour. Place in hot
oven, that the surface may be
quickly scared, thus preventing
escape of inner juices. After
flour i'm pan is Drowned, reduce
heat, and haste with fat which
has friend out; II meat Is quite
lean, 1t may be necessary to put
trimmings of fat in pan. Basic
every ten minutes; IL this rule Is
followed, meat will he found
more Juicy. When meat is about
half done, turn ii over and dredge-
with flour, that skin side may be
upperinOst for final browning.
II there Is danger of flour
burning in pan, add small guam
tity of water; this, however, Is
not desirable, and seldom need
be done IL size of pan is adapted
to size of roast. Beef to be well
roasted should be started in hot
oven and heat decreased, so that
when carved the slices will be red
throughout, with crisp layer of
golden brown fat on the top.
Beef roasted when temperature
is SO high that surface Is hard
oned before heat can penetrate to
the center Is NOSE unsatisfactory.
SirlOin or rib rOasts may have