14
HOME ANT) FARM MAGAZINE SECTION
In the Home Fashions -- Household Hints - Recipes
EXT to the baby's food itself, tlie
care of the nursing bottle is bv
far the most important filing to
be considered, for without absolutely
clean bottles no baby can bo expected
to thrive. The bottles should never bo
washed with soap, indispensable as that
commodity may seem to perfect cleanli
uoss. They ought not to be allowed to
stand after they are empty, but should
be immediately washed in cold water,
then filled with a weak solution of boric
acid, which not only assists in steriliz
ing them, but keeps them from collect
ing dust. If the boric acid solution is
not used, then the bottles should be
corked with dry antiseptic cotton to
avoid the settling of any dur.t.
Nursing babies are particularly sub
ject to sore mouths in hot weather and
the greatest care must bo taken with
the nipples used on the bottles. There
should be a clean one for each time the
baby is fed, so that it will not be neces
sary to use a nipple more than once
a day, and after each time it is used
it should be thoroughly rinsed and
boiled, then placed in boric acid solu
tion until used again.
This solution, which is such an in
dispensable article in the nursery, is to
be had ready for use at any drug store,
or a much less expensive form may be
had by purchasing tho crystals and
making up the saturated solution.
Separating Honey.
To obtain strained honoy, separating
the honey from the wax as it comes
to us in the frame, place the frame in a
bowl in the oven, just warm enough to
melt tho honey and wax; then remove
the frame and let the honey stand until
cold, when the wax may be skimmed
of the top without any trouble.
Water Stains on Furniture.
To remove water stains from var
nished furniture pour olive oil into a
, dish and scrape a little white wax into
it. This mixture should be heated un
til the wax melts, then rubbed sparing
ly on the stains. Finally rub the sur
face with a soft linen jrag until it is,
restored to brilliancy.
.
Removing Paint From Glass.
Take acetic acid and dilute it one
iialf in hot water, then Rply to tho paint
tpots on tho glass while it is warm,
lieheat if it gets too chilled. The hot
acid will not hurt the bauds, fabrics or
the glass, but it must be kept from
children.
To Carve a Fowl.
Begin by sticking the fork into the
wing and drawing it toward the ieg,
. . with the point of the carving knife un
derneath; take off the wing at the
joint. Next slip the knifo between the
and body on that same side, down to
tho joint; with the fork, turn the Ug
back and the joint, with J;ha kuife, may
be easily separated; then divido the leg
and second joint. These should be laid
at once at one end of the platter as cut
or on a hot pl:ite in front of the host.
r;ee the breast or white iu?at from the
same side. If this is mfficient for the
first serving, do not carvo any more;
if not, proceed as directed with the
other side.
New Potato Baker
A POTATO BAKER recently placed
on tho market consists of bot
tomless pan baviug a gratolike
top on which the potatoes are lid.
At the edges of the openings are up-
right met il "strips which servo ta hold
the potatoes in place and (.rovcut thn.-r.
from rolling together, while tn open
ings permit a froo chTii'.r.tija ci t.rit
air for baking. This dovias is dcsijjajid
So bo us-id iu. oven.
Kaiwt are tUatl ir.--3 o,i!!y i-.il thr
t;h!y Willi sul.i uuJoi to C scuuiiii; unck.
WMUtWi ft
Fashion Talks
9
8217 Seml-PrincesJ Gown,
34 to 4i Bast.
With Tkreo-Fiece Skirt, Three
Quarter or Long Sleeves.
BY MAY MANTON.
ijjrST such a simple gown as this one
f I belongs in every woman's ward
robe. It is simple to make and it
is easy to Blip on and off, it gives
pretty and becoming lines and, withal,
it can be laundered with eas. The plain
three-piece skirt is joined to a simple
blouse and the right side of the gown
is lapped over the left sufficiently .to
allow closing for a portion of the length
only although, as a matter of course,
the buttons and button holes can be
extended to any depth. Such a gown
is, of course, especially adapted to wash
able fabrics and this season there are
the simpler cotton crepes and very at
tractive ginghams and linens from
which to choose.
For tho medium size, the gown will
require 5- vards of material 27, 4
yard.j 46 or 44 inches wide, with $ of a
yard 27 inches wide for coiiar and
cuffs. The width at the lower edge is
1 yard and 28 inches.
The pattern of the gown 8247 is cut
in sizes from 34 to 44 inebes bust meas
uro. Ask your inerehaot for this pat
tern. Hints On Fashions
FOR EVENING toilettes fashion is
putting the hair high on top of the
head and adorning it with pins
add combs.
The use of plaid and Roman-stripod
ribbon fur girdles is rnoro and more pro
nounced as the season advances.
Tho small turban is tho proper thing,
but it has a rival in the manadrin with
a bandeau and ties of ribbon velvet.
It is modish to wear a bracelet with
tho ovning frock. It should fit the
wrist closely aud bo put cn just above
the hand.
The chin strap of pear's, fastened on
tho top of the heal with a bunch of
straight ostrich pliirsn, is n of the
r.5w idoss in evening coiffure.
Ti.e Intc-ri, boots f.r,r street wear arc-
Xi'ed at tls-j lop, and Ihe W ones for
cvi'.iili-.fi wear are strapped across tho
iiAlj ct Isccd witli culiu'.rcus ui: uilvut
i.r rlbbuu.
By May Manton
ill
8245 Fancy Blouse, 34 to 42 Bust.
Witl aimhoie edges that can be laced
or seamed together, with elbow or long
sleeves, with or without peplum.
BY MAY MANTON.
VERY VARIATION of the loose
sleeve is to be noted in the new
blouses. This one is peculiarly at
tractive and ontirely novel. In a gen-
ral way, the effect is that of the Jap
anese blouse, but really tho 'sleeves are
separate aud the armholes are big. Tho
edges can be finished and laced to-
ether or tho conventional seam can be
used as liked, but the lacings are un
usual and smart. The peplum that is
joined to the lower edge makes an in-
erestiug featuro but it is optional. In
the front view, the peplum is made of
the trimming material and tho slooves
match the blouse. In the back view,
there is a suggestion for trimming ma
terial that gives more of a guimpe ef
fect. Both are in good style and blouses
of this kind will be made from the
lovely cotton materials as well as from i
laea, net, crepe do chine ana tne line.
The model is an exceedingly smart and
new -one and, at the samo time, so
simple that the making represents ab
solutely no difficulties. The neck edge
is finished with a band that stands
away from the figure in the latest
style.
For the medium sizo, the blouse will
require 2 yards of material 27,
yards 36 or 44 inches wide; or 11 yards
27, J yards 36, yards 44 inches wide
for blouse, with 1J yards 27 or 36 for
sleev?s to make as shown in back view;
$ yards 27 for peplum and trimming.
The pattern 8245 is cut in sizos from
34 to 42 inches bust measure. Ask your
merchant for this pattern.
Uses For Lemons
IF SOMEONE hands you a lemon,
here are a few of the useful thing9
you can do with it:
Remove tartar from teeth and warts
from the hands.
Chew a tiny piece of yellow rind and
sweeten tho breath.
The strained juice of half a lemon in
a cup of tea or coffee with often re
lieve a sick headache.
Chilblains will respond quickly if a
slice of lemon is bound on when retir
ing. Lemon juico, sugar and white of egg
will relievo a racking cough.
Lemon juice will removo fruit, mil
dew aud ink stains from white fabrics;
iron and rust from marble or any house
hold article.
Lemon and water will whiten clothes
that uro yellow from lying in bureau
drawers.
Recipes
FLANK STEAK may be made par
ticularly appetizing when Btuifed
and roasted. Remove the skin
from a four-nound piece of flank. Place
on one-half of the meat a stuffing mada
from sof toned breadcrumbs, well sea
soned with sage, minced ouion, salt and
pepper. Roll the other half over the
first and tie or sew the edges firmly
together. Coat the outside of the meat
with a pa3te made by rubbing together
ono tablespoonful of flour, two of but
ter and one of boiling water. Place the
roast in a well oiled baking dish and
bake in a moderate oven until tender,
Serve with stuffed onions and a rich
brown with sauce made from tho stock
in 'the pan,
Chocolate and Rice Meringue.
Two cunfuls of milk, one-fourth cup
ful of rice, ono-f'jurth teaspoonful of
butter, one-third cupful of sugar, ouo
square of melted chocolate, one-half tea-
spoonful of vanilla, one-nan cuprui oi
seeded raisins, two eggs. Scald tho
milk, add the rice aud salt and cook
until tho rice is soft. Add the butter,
sugar, melted chocolate, vanilla, raisins
and tlie beaten yolks of the eggs. Bako
in a moderate oven until firm. Cover
with a meringue mado of the whites of
beaten stiff and sweetened
with three tablespoonfuls of powdered
sugar. Serve with whipped cream.
www
Scalloped Codfish.
One ciinful of cooked rice, ono cup
ful of grated cheese, ono cupful of
flaked and cooked coaiisii, one cujuui
of buttered crumbs. Soak tho flaked
codfish in cold water for two hours,
place in hot water to simmer for ten
minutes and drain. Arrange the rice,
Cheese aud codfish in alternate layers
in a baking dish and moisten each lay
er with milk or cream. Cover with but
tered crumbs and place in a hot oven
to heat aud to brow ntho crumb3.
-
Shredde! Crab.
An easy way observing crab meat
in the shells is to shred k and mix it
with a dressing made of four table
spoonfuls of oil, two tablespoonfuls o
viniwar. salt, whito pepper and cay-
anne. Return tho dressed crab meat to
the cleaned shells and garnish each with
a thin slice of lonion. cut in two pieces,
and two or three grden sprigs of pars
loy. - f!rah meat may bo prepared in the
same way heated, then retui'ned to tho
shells, and eaten hot.
For Piemakers.
A saltspoonful of baking powder put
in the meringue for pies just before
the meringuo is placed on tho pie will
knar, it from falling as soon as the pio
is removed from the hot oven, as so
often happens.
w
T.emon iuice will brine out tho flavor
of fresh fruit eakes, especially those
with molasses.
Minced beetn. DoiatosB and cucumbora
Borved with mayonuuisee make a good culad.
For The Camp Fire
CONVENIENCE for camping and
picnic parties is the broiler pic
tured hero. A pair of frames at
tached to an ordinary grill, or toaster,
aud a small tripod support comprise the
outfit. The frames and tripod are mad
of stout wire. With the grill thus sus
pended over a fire, nearly anything ca
bo cooked as easily as at home.
The light donoert should always iullo
a heavy dinner, and vie vera.