The globe-independent. (Hagerstown, Md.) 1943-19??, 1951-04-26

post after a restful vacation, and so
many good things to eat that we are
not hungry at all any more. When
we returned home we found our
very kind landlady had redecorated
our apartment and it looks wonder
ful-but that meant that we had to
get down to the business of a gen.
eral house cleaning, which l imagine
many of you are doing, or at least
getting ready for this twice a year
job. Even though the poets write
about springtime and thoughts of
love, we American homemakers are
more apt to have soap suds and
scrub brushes on our minds. Here
are few tips that might help you
along the way
If you do your own decorating,
you'll find painting around window
panes is a breeze if you mask the
window pane with transparent tape
first Thus your brush can whiz
speedily over the frame without a
worry about getting paint on the
glass, for the tape takes the paint,
then tips off in a jiffy when the paint
is dry.
Bathroom tiles will sparkle and
shine if you will put little vinegar
in the washing water.
Have you ever tried those big desk
blotters as pads on your kitchen cab
met shelves under glasses? They're
,colorful, and they absorb moisture
and prevent the glasses from stick
ing.
Cellulose sponges are wonderful
for washing walls! Have several
on hand so that clean one is ready
when one gets soiled. They wash
easily in a mild soap and water.
Squeeze them dry - don't wiring
them.
An artgum eraser is a handy de-
vice for removing spots from paint
ed or wallpapered walls.
Kerosene is an ideal window clean
aer. It not only cleans well, but it
keeps flies off the windows after
wards.
Before beginning paint job, rub
your hands well with soft lard, espe-
.cially around and under your nails.
After you have finished painting,
wash your hands with warm water
and mild soap. No strong chemical
will be needed to remove the paint
that always seems to end upon your
hands.
Obstinate spots of wallpaper will
come loose readily by this simple
method. Wet the paper, then turn
the rays of an electric heater on the
spot for a few minutes. Place the
heater as close to the wall as prac-
ticable in order to obtain concentrat-
ed heat
When that day rolls around, as it
usually does each week when we
have to go easy on the budget, eggs
are our best friend Coupled with
other things we can turn out a main
dish that is not only a delightful
change, but also easy on the heavy
end of our budget, the meat side.
Omelettes alone offer a great variety.
Then there are creamed eggs, baked
eggs, souffles, curried eggs and GRO
quettes, to name a few.
But to get back to omelette varia-
tons, this shrimp omelette is per-
.haps one that you haven't tried, and
when it is accompanied with green
beans, lettuce and tomato salad, and
French bread, with a fruit pie for
dessert, you will have meal to
please any appetite.
Shrimp Omelette
or 5 scallions or green onions
3 tablespoons margarine
IL pound cooked shrimp, veined
6 eggs
" cup milk
Is teaspoon paprika
"a teaspoon salt
Is teaspoon pepper
Parsley, chopped
Slice the white part of the onions
very thin and saute with shrimp in
margarine until tender. Chop green
onion tops fine and put aside half for
garnish. Beat eggs until frothy, add
milk and seasonings and beat thor
oughly. Add to skillet and cook over
low heat Sprinkle chopped green
tops over egg mixture and cover.
When omelette begins to become
firm, turn or place to inches from
the heated broiler for a few min
utes. Garnish with remaining onion
tops, parsley and extra shrimp. Serve
hot. Serves 6.
Sc al JNI