The gazette-times., June 11, 1914, HOME AND FARM MAGAZINE SECTION, Page 14, Image 20

14
HOME AND FARM MAGAZINE SECTION
In the Home Fashions - Household Hints -- Recipes
fHEN a child has pretty light hair
g it mar be kept from darkening in
this way: Wash the head cmco a
fortnight with a good shampoo and add
to the rinsing water the juice of a
lemon. ' Every day well rub this lotion
into tho scalp and hair: Oil of orange
flower four drops; alcohol (90 per cent)
four drams; acetic acid, four drains;
tincture of cantliarides, five drams;
distilled water to make eight ounces.
Do not forget that scalp massage keeps
the hair bright and in good, healthy
condition. The scalp should be rubbed
round and round in a circular move
ment every night for five minutes.
An Automatic Ltirrer.
A large, clean marble boiled in milk,
porridge, custards, sauce, etc., wiU au
tomatically do the stirring as the liquids
cook. Any chance of burning will be
prevented and also the fatigue of con
stantly stirring. It saves time, as by
this means the cook can be attending to
several things at once instead of having
to give her whole time and attention
to one.
Saving Fuel.
All waste paper should be rolled or
crushed into loose balls, placed in buck
ets and well damped with cold water.
These paper balls may be placed in the
center of the fire, coal on top and
round it. This will cause the fire to
burn well- and give out a good heat for
four or five hours without touching it.
Amusing Children.
Every child should lean to amuse it
self if you want it to be happy.
To amuse a child is on, a par with -the
fodish habit ef putting to- sleey."
Children ohould put- themselves to Jdeep,
and tbey wiH de so except, T canra.
when they are ill or ia pain if tbey .are;
iwr accustomed to having -same one
patting and rocking aad singing to
: them when they are put to bed for the
p night.
The habit of "being amused" fosters
the seeds of idleness in a child disposed
I naturally to that sort of thing,
i Luxurious nurseries, where the chil-
dren are "waited on hand and foot"
i where come one is always at hand to
i pick up toys that . have been flung
I down in a pettish humor and to follow
I to "tidy up" after untidy children are
( not by any means good for the children
I themselves.
I This kind of thing doesn't really
( make for happiness in a nursery.
t To Keep Rice Grains Whole.
' Have plenty of water boibng rapidly
in a large saucepan, add to it the strain-
ed juice of a lemon, put in the rice,
atir, with a cooking fork (never stir
rice' with a spoon), boil hard for 15
I minutes uncovered. Now add tho salt,
I stir well, boil 10 minutes longer, pour
" it into a colander, shake well, put into
a warm oven for five minutes to dry,
servo in a hot uncovered vegetable
dish. The lemon juice does not flavor
r the rice.
I
Rendering Lard.
a Cut leaf lard into small pieces and
run through the meat chopper , before
rendering and you will have almost
i all lard and very few cracklings whet
3 through cooking. A teaspoonful of com-
mon baking soda in the water in which
. you start your lard to rendering makes
it white and sweet. Sprinkle a thin lay-
or of salt in the bottom of jars before
pouring in your newly rendered lard
and it will not get rancid.
The Irritable Mother
EVEN cleaning can be overdone.
There is a type of woman who seems
to think of nothing in the world but
cleaning and tidying the house. Not a
speck of dust or dirt can be found in
Tier house. All this is very admirable
no doubt, but she 's scouring and clean
ing all day, and the consequence is
that when her husband and children
come home she is thoroughly worn out
and Irritable.
Surely a tired, irritable mother and
a spotless house are less desirable than
little dost and a bright mother ready
to weleome husband and children after
& day's work ia done.
Children's Teeth
3 SOON as all 20 teeth of a child's
first set are through the gums a
small toothbrush should be pro
vided and the child taught to clean its
teeth thoroughly, back and front, up
and down.
It is not an easy matter to teach ;
young chilli to clean its teeth and to
keep .it up to the cleaning of them
twice a day and thev ought to be
cleaned twice.
The bedtime cleaning and brushing
are even raoro important than that of
tho morning. Here is a piece, of ad
vice from one of the best known den
tists in the countrv. It is this:
Do not give bread, cakes or biscuits
to a child at bedtime unless it cleans
its teeth after eating them. Tarticles
Fashion Talks
8249 Five-Piece Skirt, 24 to 36 Waist.
With Natural Waist Line and Shaped
Belt or With High Waist Line
and Under-Facing.
- . BY MAY MANTON.
THE five-piece skirt is such a standby
that it is always in demand -and
hero is one of tho newest. The edges
are overlapped at the left of the front
in place of being seamed which gives a
smart touch and the finish can be made
at either the high or tho natural waist
line. When tho natural waist line is
used, the finish is made with a shaped
belt. It is exceedingly smart and gen
erally becoming.
For the medium size, the skirt will
require 5 yds. of material 27, 2 5-8 yds.
3G or 44 in. wide. The width at the
lower edge is 1 yd. and 18 in.
Tho pattern 8249 is cut in size3 from
24 to 36 inches waist measure. Ask
your merchant for this pattern.
How to Economize in the Kitchen
THERE is a great deal of waste in the
American kitchen. Thus the green
tops of certain vegetables, such as
beets, carrots, onions and radishes, all
of which are utilized by cooks of other
countries as soup greens, are often
thrown away, although they are of food
value. Pea pods make a delicious soup
if boiled with a small piece of fat pork
and some barley or rice and then
strained clear.
The stock pot, that treasure of the
Tuscan and the French eook, receives
all the eloan waste that is thrown away
by other nations. Even fruit poolings
go into it, and the daily boiling, skim
ming and straining leave It a jar of
broth which quickly jollies in the cold
ice box and can be used, aa A founda
Need Much Care
of such food cling round the teeth if
these are uot brushed immediately after
such things are eaten.
Iu the warmth of the mouth thes'e
particles ferment quickly, become acid
and in time cause the teeth to decay,
especially in cajca where they are nut
very stroug and sound to begin with.
Teeth, oi course, differ in different
people. A robust person generally has
a stronger make of tooth than one of
poor constitution. '
So if the children are rathrr fragile
it is particularly important that they
should take special care of their teeth.
They should never be allowed to make
the teeth do duty as nutcrackers, scis
sors, etc., and of nil things they should
clean them well at bedtime and after
this eat nothing until morning.
By May Manton
8249 Child's Bompers, 2 to 6 Years,
With Bound or Square Neck, Short or
Long Sleeves.
BY MAY MANTON.
QFiETTY little rompers such as those
can be made from plain serviceable
material and worn during the morn
ing hours or they can be made from
white linen or white galatea and be
quite dressy enough, to be worn during
the afternoon. The tucks at tho front
make, an attractive finish and provide
fullness for tho bloomers. Tho plain
sleeves are stitched to the armholes.
For the 4 year size, the rompers will
require 3 3-8 yds. of material 27, 2 1-4
yds. 36, 1 7-8 yds. 44 in. wide, with 1 1-8
yds. 27 for trimming.
The nattern 8249 is cut in sizes for
2. 4 and 6 voars. Ask your merchant
for this pattern.
tion for purees and gravies, as on addi
tion to all gravies and as a factor in
the making of forcemeats and sauces.
The lemon, orange and grapefruit
peelings, thrown away in many house
holds, make a delicious sweetmeat can
died with ginger which would cost next
to nothing in tho patting up, but not
one native cook in ten thinks of utiliz
ing them.
Turnip tops make a fine salad, health
ful as the dandelion. At a dinner given
by a woman 's club the question of what
would go in a salad was tested by the
service of a bowlful containing dock
leaves, young mint, wood sorrel, chopped
chives and sassafras bods. This mix
ture was garnished with honeysuckles
and wild flowers. It was voted a suc
cess.
Recipes
THE discussion of ways to boil ham
may seem to some entirely superflu
ous, yet have you never noticed
that some hams retain that rich red
color and perfect t:iste, while others
have a brownish color and the meat
cornea apart! This difference lies in
the manner ot boiling. A good ham put
on in cold water and cooked slowly, or
allowed to stand for awhile without
cooliing will lose much of its nutrition.
Tho proper way to cook a ham is to
put it on iu water that is already hot,
just beginning to simmer. If it can
be kept at this temperature, which is a
few degrees btlow the boiling point,'
so much the better. At any rate, it
should not boil vigorously.' For every
pound of ham let it boil a quarter of
an hour. Thus a 16 pound ham would
require four hours to properly cook.
When put in hot water the outer liiyrrj
of meat are cooked at once, thus pre
venting the escape of juices which will
take place in cold water.
Mincemeat.
Boil three pounds of lean boneless
meat, and when cold put through food
chopper. Then add four quarts chop
ped apples, one quart of ground suet,
two pints of fruit juice, cherry or
strawberry arc the best; one pound of
currants, one and one-half pounds of
seeded raisins cut in halves. The juice
of four lemons, peelings of three or
anges, which have been through food
chopper, one-fourth of a citron cut fine,
one tablespoonful of cinnamon, one-half
tablespoonful of allspiceyone-hulf table
spoonful of cloves, one and one-half
pints of weak vinegar, and then i 1
enough brown sugar to suit the taste.
Maplo Waffles.
Vermont maple waffles are delicious
when served nicely buttered and piping
hot. To make them, soften one cupful
of finely shaved maple sugar in three
cupfuls of milk. Sift one quart of
flour with three tensponnfula of linking
powder and one snltspoonfiil of salt,
then rub in one tablespoonful of sof
tened butter. Beat the yolks of four
eggs until light, then adit the milk and
sugar and stir gradually into the flour;
beat thoroughly, fold in the whites nf
eggs beaten stiff and dry and bent
ao-ain. Bake in a well greased and
heated waffle irons.
ft
Chesso Biscuit.
An excellent chees? biscuit is mado
by siffing together two cupfuls of flour,
four traspoonfuls of baking powder
and one and one-half toaspoonfuh of
lit, then with a folk or tho fingers
work into it one-quarter of a pound of
cheese and add gradually about a cup
ful of writer. It is impossible to giva
the exact amount of water, as flour
differs in its capacity for talcing up
moisture. Toss the dough on a floured
board, roll out and cut with a biscuit
cutter. When in tho pan sprinkle over
the top a bit of grated cheese.
m
Stove Hint.
Never throw away old stove brushes
when they are worn out. Cover them
with an old black stocking, enough, to
make a thick pad. Tick a piece of vol
vet over it. This enables one to always
keep the stove looking clean and nice.
Walking and Talking
OME babies begin to crawl about on
9 their knees at eight months old,
others not until they are ten ot
twelve months old or even later.
It is the same with walking and talk
Ing. Children vary greatly, and no table;
can be made to give the exact tune at
which they Bbould do these things.
If, however, at 18 months tho chill
makes no attempt to creep abont a doe
tor should bo consulted, as there most
be serious lack of vigor.
Some children can walk at a rear ant
some not before they are two,
Baked apples art delicious with (heir oorei
filled with orsnft marmaUo M ehoppel
oaM sod UfA