Norwich bulletin., 1920-05-08
HousEehEANING TIME

HOUSEGbEANING T1AaH |
 Dear Cofnerite Friends: Was there ever a man who did not hate houseclean-
 ing2. And wlIo., can blame most men, I considering, the way some women make | that very necessary semi-annual digging out period a reign of terror? |
 I am thankful to say that was i brought up in a home where the family got through the spring and fall cleaning l with comparatively little. of the discom-l fort which we always associate with this npheaval statee... safs.. The systematic house mother would | begin her preliminary work generally on some rainy day, weeks before the actual tearing-up process was to come. Her l first attack was made on closets, bureaus and trunks -inathe great oh fashioned attic. These were carefully investigated fitted with clean newspaper or other ln- lngs, etc, diligent search made for pos sible moths or caFpet bugs and those articles of clothing, etc, which needed airing and summing out of doors wouEd3 be left ready for that experience on the | Arst favorable dayss-i.- :see1
 On following days, clothes presses in 1 the various rooms on the bedroom floor
 would be renovated Similar treatment would be given the china closets down stairs Many stormy days come when I Ione does not care to try ones eyes sewing
 
 be most proffably employed in getting girded up, as it were, for the real house cleaning. 7'. For this latter, bright sunny day of
 course is best Pictures, small articles | of furnishings, ornaments and what not | should be removed and thoroughly clean ed first; then put out of the way of dust, I su asz to be ready to be replaced iR first | class order when required. Some cleaners T mai tbarnGAlHyec doiyl1la Inv 0ar l leSsly strewing- articles about, to catch dust. inle,- lint, etc. Curtains are to be removed, draperies laundered. etc, in ad- I vance. There is nothing so disheartening as I attempting to clean two or three rooms .I at once take one room at a time, thus sl Rlar:ng yourself the back-breaking ex- .l perienee of having things in such confu-
 sion that you have to run here and there, Il stumbling, over piles of furniture, rugs, ornaments and the like. Of course it is
 ni1t necessary to remind the systematic woman that such needfuls: as tacks, ham,
 u,ers, soft oloths.4 .broons,f brushes,
 chamois, soaps, pails, etc, should be ready and waiting
 ;l While many women are content with l giving carpets and rugs mere vacuum cleaning treatment, my preference is the
 good old way of taking up carpets, send-
 ing them to be cleaned, or having them
 thoroughly beaten and cleaned in good
 sunny yard--if one owns that luxury--so
 that the floor can be well scrubbed, then . sun-dried and thoroughly aired.
 By taking up the problem in this sys- tenatic way. the cleaning can be done
 without driving the househoD to distrac. } ton or wearing out the housewife.
 FUSS SS-AND-FEATHERS. } A NEW ENGLAND BOILED DINNER Dear Sisters of j the = Social Corner, ' While on visit recently to a friend, : i, was greatly interested in her manner O F preparing and serving what is general. | , referred to as New England boilel dinner. tl h preparing fer it, my friend bough
 1 two pounds of corned beef, a small heat 2 of cabbage, six small carrots. the sam T number each of small tl;rnips and beets with the necessary number of potatoes
 The meat was carefully wiped off and tie U..i U sauarely in shape. 1t was put in a ket | tie, covered with cold water, bfough Q slowly to the boiling point; it was allow 2. ed to boil for a few moments, after wtic T. the scum was removed, ,-aHd then the hea e was reduced The cooking was fnishe
 at, a lower temperature, and when don a the piece of meat was removed to he n platter. s
 q The vegetables were then put into tn T liquid from which the beef had been. re e i moved. In case this is considered to a salty, hot water can be added. Tie coo
 whom I WAS watching made a point ( ? cooking the beets separately. but told m t that if necessary canned beets may | ot used. also a small onion, if desired. v < I wish you could have seen that yer T. ordinary meal when ready to serve. I'll It meat was. in the center of the platte bordered by the various vegetables. ar sprinkling of parsley was added althoug 1T my hostess told me that sometimes sf
 merely garnished the dish with parsel
 sprigs. She advised cutting the head ]. cabbage in eighths, after cooking. Thi ag dnner went With relish, yet principal IT because the 1arnlly COOK han taken a Ii -h tie pains to make the dish attractive ar ,n to be sure that everything was careful
 and daintily brought to the table. h. st-. AUNT KATE.