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HOME AND FARM MAGA3INE SECTION
12
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In the Home-Household Hints-Fashion Notes-Recipes
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Tfce 1'illtor will ! pinned to
rtctUe unit publlnh hint of In
terest io our render.
Household HIilN.
GCT a cheap tin teapot to melt par
affin In nml always Keep It for
this purpose. Onco used, you will
never do without It. The molted par
affin pours so easily Just wlicro It
Is wanted and need not nil be used
nt ono time.
When the whites of eggs refuse to
stiffen for cakes, stir In a little bak
ing powder.
If food burns In n nice, new enam
eled dish, put In a tnblospoon of sal
soda, fill with water and boll.
A tablcspoonful of castor oil
around the roots of ferns and palms
once a month will give growth nud
fresh color.
Taste soft blotting paper on the
bottom of ornaments, vat.es or flow
er bowls and they will not mar pol
ished surfaces.
a
The only way to be sure of having
a tidy mantel in living-room or kucii
cn seems to be not to usc It nt all
or to omit It altogether.
Everything about tho kitchen
Bhould be washable walls, wood
work, floors (or floor covering),
shelves, furniture and utensils.
.
If you will add a beaten egg to
the mashed potato that is to be made
Into cakes, they will stay In shape
better, brown nicer and be finer fla
vored. It pa s to study tastes and needs
and cookery. Indigestion Is the
root of more evils (of tempers as
well as of organs) than Is commonly
recognized.
Pack tho Ice cream freezer as usu
al, then pour a little hot water over
tho Ice to start the melting quickly
or fill up to the overflow holo with
cool wator.
If you have not an Ice shaver, or
It Is lost or broken, try something
even better. Crack the ice In small
pieces and put them through tho
meat grinder.
If starched clothes become wet
lth rain while on the line do not
tako them down. Allow them to re
main till dry and they will retain
their original stiffness.
A cup of hot water In the oven
with cake and pastry will provent
scorching. In baking gems or muf
fins ono of the cups may be filled with
water Instead of batter.
As soon as the apples for tho salad
arc cut pour a little lemon Julco over
them. This keeps them from becom
ing discolored and blends nicely with
the dressing, Improving tho flavor.
JtiHt romembcr to cover tho ogg
yolk that you did not need right away,
with water. Then tt win not no
dried out nnd Injured or useless when
you want to use It Homo hours later.
If n enrmont becomes scotched In
Ironing, lay n wet cloth over tho
place nnd pass a hot Iron over It,
causing It to steam freely, Itepeat
until tho mark disappears, which will
not be long unless It Is really burned.
Utilizing left-overs Is not an ccou
omy if It requires too much tlmo or
labor, or too expensive additions to
mako them palatable. Sometimes
scraps mako much bettor fresh eggs
than anything else. Tho chickens
really need some of them.
If you want to transfer a pretty
pattern that you soo In n nowspuprr,
put a plcoo of carbon paper (If you
haven't any, sovcrnl RhcetH can bo
gotten for fi cents nnd each may be
used tnnumcrnble times) faro down
on your fabric, then put tho news
paper over nnd traco tho nutllno of
tho design with a Blimp pencil.
Meal times should bo contented,
comfortable, cheerful times, for the
sake of tho health and happiness of
tho family. Do nut select tlioao oc
casions for gencrnl fault findings and
scoldings Just be.caiiFo ovoryono Is
handy ami cannot get away easily,
(t seasons of reproof nnd correction
must com, let It bo lator, nud be
tween IndlvlduuW.
May Manton Weekly Fashion Talk
A'
WITH THE NEW POLONAISE
IjIi mo puiuuuim:
cifects nro ibii
Innnlilo. Hero Is
an exceedingly hand
some gown. It Is mndo
of velvet with broad
cloth nnd shows n pol
onaise, which Is ono of
the best liked, over a
clrculnr skirt. Tho full
fronts of tho polonulso
and tho full bnnk of
the skirt portion nro
especially Interesting
f o n t u r o b . Tho full
fronts do nwny with
over-sovcilty and tho
full back gives grace
ful folds nnd linos. Tho
combination of ma
terlals shown hero is
ono of tho best nnd
most fashionable, but
thcro nro many ways In
which this suggestion
can bo tisod. Chnr
incusc with volvot
would bo pretty, or
broadcloth throughout
would be liaudsomo
with the v o s t nnd
sleeves perhaps of
charmeusc or of vel
vet, or the sleeves
could match tho polon
aise, or tho entire gar
ment could be of ono
material with tho vest
only of n different ono
and In such cases n
faucy brocaded silk
would mako u good ef
fect. Tho skirt Is JiiBt
In ono piece closed nt
tho back nnd this clos
ing enn be made by
means of n seam or
with overlapped edges.
The polonulso Is really
a simple garment to
mako nnd an exceed
ingly smart one, nml
lolls Its own slory. Tho
sleeves are of tho set
In sort, nnd there Is n
tittle standing collar
that finishes tho neck
edge, nnd In this cuho
both tho collnr nud
sleeve edges tire cov
ered with fur banding.
For tho medium slzo
the polonnlso will ro
qulro C yds. of material
27. 3 yds. 3G or 3',i
yds. 11 In. wldo, with
2 yds 27, Hi yds. 3G
or A 1 In. wide, for tho
vest and sleoves; for
tho skirt yds. 27, 3
yds. 3C or 2',S yds. II
In. wldo.
The May M a n t o n
pattern of the polon
nlso 8 177 Is cut In sizes
from 34 to 12 In. bust
mnnutii'A nf flirt iLlif
8H1-A in sizes from 2i to 34 waist measure. They will be mailed to
any address by the Fashion Depart incut of this paper, on receipt of 10
cents for each.
Dittm t 1(47 xti9tn
8477 Shirred Polonaise, 3$ to 43 bust.
8441-A Circular Skirt, 24 to at waist.
Efficiency in Electric Lighting
PAMILIARTY breeds neglect, to
paraphrase a popular quotation,
nnd especially bo In the case of
electric lighting. When tho electric
lights nro first Installed In the house
n great deal of Interest is taken in
lamps and fixtures. The lights are
usually iustnlled in accordauco with
tho best methods to inburc good light
at tho greatest economy. After n
fow weoks the novelty wears off and
tho family forgets all about the
electric lights, taking them as a mat
ter of fact, and from then on they
nro too often neglected. Lamps and
shades go undustod, and It takes but
a tiny film of dirt and dnst to Impair
the efficiency of tho light. Lamps
burn out and are replaced by any old
lamp which can bo found. Empty
lamp sockets can bo found In the
"spare" rooms, and are usually not
noticed until company comes; then
there is a scurrying around to find
lumps, or an oil lamp has to bo
pressed Into service.
An Illuminating engineer of the
Ocneral Electric Company, in a re
cent discourse, gave the followlne
helpful rules for caring for electric
lights In the homes to tec u re the bent
light efficiency at the greatest econ
omy:
Dust lamp globei and tbadw as
often as the furniture Is diluted, or
at least once a week,
Keep a supply of unused lamps, of
various slzos, In tho house. Don't
wait until tho lamps nro broken or
burned out beforo securing now
lamps.
Don't keep empty lamp sockots
nbout the house. Keep nil sockets
filled with tho proper slzo lamps.
When n lamp burns out, or is
broken, don't .rcplaco It with tho
first lamp available. For lustunce,
n 20-wntt lamp should not bo re
placed with a 40-watt lamp, when
tho former is the proper size to uso.
Tho Inttor slzo doubles tho cost of
the service.
Don't use light-absorbing shndes
Just because they look pretty. Uso
reflectors made purposely to direct
the light as necessary.
Don't use focusing reflectors whero
a diffusing reflector Is proper.
Use small 10-watt lamps for
porches, Kails, entrances, etc., where
a little light Is necessary, but no
great amount of illumination re
quired. Don't 11 so old carbon lamps Just be
cause they are cheap and handy.
iuer arc expensive in me enn, re
quiring three times as much current
as th no Mazda bulbs and giving
a poorer quality of light.
The IMItor n III hf
reflpeK,
rrvrUe nnd iml.n.k . .'
'norltt
Allllinu tl
I-.,. "'" r 1-IIUUIliK,
NTO n quart of boiling milk iUr ,
cup of corn meal, and a qu Jf
sliced sweet apples; add n 1'
of salt, nnd a cup of mowS?0?
thoroughly. Add two quft'S
pour Into a buttered dish, and b vl
inflow oven for four hour?ft
Hard Sauce.
Ileal one-half cupful of butter ui,
agftoi'. m" '""".ft
llulter Pudding.
Sift together one and one-half
cups of flour, ono teaspoon of baktni
powder, and ono-hnlf teaspoon of
sal ; rub In one tablespoon of butter
add two wol beaten eges, and ""'
Pint of milk Flavor ,?lth' nut ?
pour into well buttered pudding dirt
nnd bako 3B minutes. Sen e whs
elder sauce. no 1Ul
Uuclipsia Same.
Boll two ounces nf nriin,i i..
Into in one cupful of milk for
itilniiinn Tlnni 1. ..-11. . . ""
......UH.O. wrai uiu yoiKS Ot two ectl
with one-lmlf cunfni nf o.,. :
one-hnlf nlll of mm. ,i.i .'. .!"
chocolate, and strain, ileturn to the
flro nnd stir until thick as honey
w.j;.. ,viiiui, uuu nun (me teaspoon-
1111 111 uAiruci ui vnilllin.
Apple Snnw.
Dent, tho wllltnil nf Hirnn . 1. .
verv stiff froth, mill .. raV..iq ".
sugar nnd two cups of nice white
aiunuu uppicH, a juuo nt a time, beat
In tr nil thn wlilln Wiv. .viii. . -..-
lard as snuco, made as follows: To
cups of milk, tho yolks of three cks
threo or four tablespoons of sugar'
u pinch ot salt, and flavoring to suit!
Foamy Siiure.
Ilent tho whites of three eggs to a
froth, but not stiff, ndd one cupful
of flno sugar, nnd beat again. Add
tho Julco of a lemon nnd nour nr
nil ono coffeo-cupful of boiling mlllc,
stirring all tho time. A tablcspoonful
of currant Jolly may bo substituted
tor tuo lemon Julco, when the sauce
Is to bo served with n pudding coa
tulnlng no fruit.
Ulrd's Nest Pudding.
Faro nnd coro thrco apples, and
cut ench In two crosswise, place each
half In a small buttered mold; (111 the
centers with bolted rlco well spiced
nnd sweetened, and surround the
applo with a custard. Put tho small
tins in n largo 0110 containing hot
wntel-, nud boll slowly for halt an
hour. Sot tho wholo In the oven to
brown slightly, nnd when done .turn
out on Individual dishes, let cool a
little, nnd pile, with whipped cream,
placing thrco colored sugared aid'
ends In the center ot each.
Applo Custard I'uddiiip,
Stow 11 quart of pared and quar
tered sour apples In half a cup ot
wator. When soft, stir Into them
tho Julco of a lemon and Us grated
rind; or, If tho apples nro very sour,
ndd half a teaspoon of clnnnrnon, or
a llttlo grated nutmeg. Heat Into the
fruit two tnblc3poons of butter, three
of sugar, and two cups of flno bread
crumbs. Whip two eggs thoroughly,
nnd ndd them Just ns tho batter Is to
bo turned Into a buttered baking dieb.
Ilnko at least three-quarters ot an
hour In a medium oven; If too thick
n crust Is likely to form on the top,
cover with a pinto. Sorvo Tvlth bard
or liquid snuco, or with cream and
sugar.
Applo I'uddlng.
Buttor a pudding dish and corcr
tho bottom with wholo apples, rred
and cored, as many as can be ar
ranged without crowding. Tart apples
should bo used. Then mix flvo tea
Bpoons of flour, a pinch of salt, and
a pint of milk, adding the milk a
llttlo at a tlmo so as to prevent lumps
forming. Beat tho yolks and-yultes
of throo eggs Boparatoly, and add
first tho yolks and then tho whites
whipped to a stiff froth. Pour this
bnttor at onco over tho apples, ana
imirn tnr nn tinnr in n moderate oven-
Servo with olthor a hard sauce, cream
and sugar, inaplo syrup, or m
suueo. If a sweot pudding is pre
ferred, put sugar and spices In tM
centers of tho apples, and add Du
a cup ot sugar to tho batter.
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