Evening journal., 1918-12-06
HOUSEHOLD NOTES.

Cider apple sauce Is delicious.
Cold ham slices better than hot.
Good health depends upon varied
diet.
Shortcakes can be made with apples,
Meals hastily planned always Involve
waste.
Sunshine and fresh air keep the house
healthy.
Potatoes cut in balls are very nice
cooked in broth.
An superfuous celery leaves should
be dried.
A child should eat two or three po-
taioes every day.
Biscuits are lighter when started in
a very hot oven.
Purees and cream soups are best
adapted 20 luncheon.
Prunes stuffed with marshmsllows
make a good dessert.
Beans baked with sausage are saw
ory aud excellent.
A good soup Is made OF lamb and
tomato without thickening.
To be wholesome pork must always
be thoroughly cooked
Bean stew with little odd bits OF meat
added Is nourlshlng
. Almost all kinds OF bottles can be
used II kept well cleaned.
Sour milk is absolutely necessary for
good Boston brown bread.
Creamed sole Is a pretty dish served
In green pepper cases.
Cabbage is n0urishlng because OF the
gluten contained therein.
The feverlsh patient enjoys cold water
mixed With fruit juices.
DO not wash a child's face Just be-
fore going out into the cold.
salt and water gently spatted on the
face makes the cuticle Arm.
Sweet green peppers chopped fine
add interest 10 scrambled eggs.
Pork pie Is an old New England dish
which. might well be revived.
Coffee is the better II a drop or two
OF vanilla is put in each cup.
Appetlzers In the form OF sardlnes are
excellent luncheon dishes.
Lettuce and cheese salad is better n
a few chopped ralsins are added.
Houses should be kept clear OF rub
blsh to keep disease germs down.
Squash will cook in half an hour, but
pumpkin requires long. slow cooking.
There is no more nourishment In sir
loln steak than there is In a cheaper
cut.
Fresh fruits and vegetables should
be a part OF the diet all through the
year.
Among novel table decorations are
red apples cut out TO hold the candles.
Very thin brown toast covered with
tomato sauce makes a dainty lunch
dish.
Pumpkin pies should be baked about
forty minutes or until firm through
out.
Marking linen is an easy matter n
you first starch the linen and iron Il
very smooth.
and kept sweet and clean have whole
some flesh.
Panned chicken IS delicious served
with corn fritters-the latter made with
canned corn.
Two tablespoonfuls OF powdered su-
gar to the white of one egg make q
II Is never necessary TO grease pie
tin. Pastry properly made VIII grease
Nothing win make up for the absence
OF milk in a diet designed TO promote
good health.
A convenient way to melt chocolate
Is 10 put It into a glass jar and stand
It in hot water.
The bones OF a roast fowl and bits
OF left over flesh are full or posslbiii-
ties for the next meal.
Immediately upon finishing the cook
ing take all draughts or the kitchen
range and save fuel.
II the candle Is too large for the can
dlestick dip 70 Into warm water until
Il Is melted 10 the proper size.
Delicious extract OF orange or lemon
Is made by pairing the rinds very thin
and putting them into a bottle OF al
cOhol.
Barley mufilns are made with one
egg, one-quarter cup brown sugar, one
half cup milk, and a pinch OF salt. MIX
with one cup Of barley flour sified.
Dried beef put in pan with little
butter and set In hot oven until II
curls Is an appetizing dish served Win
very hot baked potatoes.
Chicken feet can be used for stock
II they are first thrown into boiling
water. then into cold, when the skin
and nails can be rubbed of.
In baking most dishes the gas may be
turned OF before the food Is entirely
done. The oven retains enough heat to
finish the baking.