The gazette-times., August 27, 1914, HOME AND FARM MAGAZINE SECTION, Page 12, Image 18

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12
HOME AND FARM MAGAZINE SECTION
In the Home - Fashions -- Household Hints -- Recipes
Household Hints
IF TOU feel that yon must use black
ing on your kitchen range, the fol
lowing method is recommended:
Use a good polish in powder form, mix
ing with turpentine, no water; use a
woolen cloth to rub it off with, koep
I ing it for like service right along.
To save washing, fold up your bed
spread and pillow-shams carefully each
night. You will not have to wash the
pretty things often if you take good
earo of them.
Believe iu the worth and dignity of
your work however humble it may be.
Silverware may always be kept bright
by washing it in the water in which po
tatoes have been boiled.
Never place a pan or paper over cake
when baking, it is almost sure to make
it fail.
Fruit stains on white goods can be
removed by pouring boiling water
directly from the kettle over the spot.
In case of earache do not put any
thing in the ear except by the direc
tion of a physician. Tho best way to
relieve earache is to heat an iron or
brick, wrap i. in two or threi thick
nesses of flannel, pou:' warm water on
the top when the steam will at once
rise. If the ear is held close to the
flannel the steam will penetrate to
every part of it and afford relief.
Give the children their own little
library. See to it that they have pure,
instructive books to read. If a love of
good books be instilled into the chil
dren while very young, they will grow
up with tastes already formed, and will
shun the poisonous literature that is
broadcast over tho land, as they would
a contagious disease.
If cream is scarce, heat, not boil, new
milk and put in the cup before pouring
in the coffee. It will taste just as good
as cream.
Salted peanuts r.re very appetising
served with r dinner, they are cheap
and easily prepared; 'shell and remove
the brown skin, put it a dripping pan
with a pi"co of butter, set in tho oven
and shake oflcn. Sprinkle with salt.
Use only enough butter to make the
salt stick. Let them get a nice brown
color, then remove from the fire.
Ferns, begonias, umbrella plants and
palms will thrive in a north window,
most plants require p sunny place.
Old worn bedqui'.ts make nice mops
for washing painted floors.
Always wash raisins in warm water
before putting them on to boil.
If you wish to have good light and
no odor, boil the burners of the kero
sene lamps once ea:h week.
It is a good idea to have a clock, a
pincushion and a box containing wrap
ping paper and twine in the kitchen.
To clean morocco leather prepare a
lather of soap in warm water and
sponge well with this to remove the
dirt; then rub over with a clean cloth
dipped in the well-beaten white of an
egg and the leather will look like sew
again.
If you want a good syrup, get some
nice brown sugar, add water to make it
the right consistency, and boil.
'Wrap baked potatoes in a towel :.s
soon as taken from the oven, and press
each one slightly till it bursts. They
will be deliciously mealy.
Coat hangers may be made very
cheaply of barrel staves, wound with
silk or ribbon. Use them for your
waists, which will then always look
neat.
The white of a raw egg turned over
a burn or scald is very soothing and
cooling. It can be applied quickly and
will prevent inflammation, besides re
lieving the stinging pain.
Have you an old blanket which
seoms to have passed its days of use
fulness? V'ry this plan: Wat' it and
cover it on both Bides with cheese
cloth. Tack it at intervals to form little
tufts with bright-colored yarn; over-
east, buttonhole or bnor-stitch the edges
with yarn, according to your time and
fancy. Thus you have a new, durable,
ianitary bed cover which is pretty, in
expensive and admirable as a "throw"
for a nap or coolish nights in summer.
Fashion Talks By May Manton
FOB THE SUMMEB DANCE.
8173 Bvening 'Waist, 34 to 42 Bust
8229 One-Piece Skirt, 22 to 30 Waist
THE dancing frock is
to be all important
this summer and
this one is eminently
graceful and attractive
while, at the same time,
it is simple and easy to
make. As shown here, it
combines taffeta with
lace and undoubtedly
taffeta is a favorite ma
terial, but everything
with a crepe finish is
fashionable and one of
tho pretty Bilk crepes
could be made in this
way or, if something
simpler is wanted for
every day occasions, cot
ton crepe, plain and fig
ured, could bo combined
to make a good effect or
embroidered cotton crepe
could be used with' taf
feta; or again one could
make a skirt of plain'
silk the upper tunic and
tho bodice trimming of
the flowered silk, with
lace used as in the illus
tration. The foundation
skirt is made in one
piece and each tunic in
one. The drapery is sim
ply drawn up on indi
cated lines. In this ease,
tho lace is finished with
a picot edgi and the silk
tunic is lined but there
is a great tendency to
ward binding the edges
this season and it would
be pretty to bind both
tunics with strips of bias
silk or with velvet rib
bon in matching color,
finishing the edges of
the bodice in the same
way. There is a founda
tion lining for the bodice
over which the portions
nro arranged and the
sleeve edges are straight,
so that flouncing can be
used to advantage.
For tho medium size,
tho bodice will require
yards of plain material
36 or 1 yards of bor
dered material 13 inches
wide for the upper por
tion, yards 27 or 3d
for the lower portion;
the plain skirt 41 yards
27, 2 yards 36, with 11
yards 27, yards 36
inches wide for, the up
per tunic, 1 yards 27,
yards 3G inches wide
for the lower tunic.
would retain fond odors and were liable
to occasional explosions. So wits were
still set further to work on the prob
lem. Various compositions have enme into
use for tho radiators, most of which are
satisfactory, holdiug the heat for a long
time and proving to have lasting qualities.
Recipes
The May Manton pattern of the blouse 817i is eut in sizes from 34 to 42
inches bust: of the skirt 8225 from 22 to 30 waist. Ther will bo mailed to any
address by the Fashion Department of this paper, on receipt of ten cents for
eaca
Fireless Cooker Practical
ODEEN invention is helping to'
solve many of woman's problems.
One of the most insistent and per
ennially recurring of these problems is
tho furnishing of well-cooked food in
appetizing variety and at a minimum
expense as regards physical strength
and the family exchequer.
The fireless cooker iB the most prac
tical help to the solution of this prob
lem yet offered. During tho past few
years there has been great advance in
the fireless cookers. Thoso first on the
market and still in use could only stew
and boil. The food must be started on
the flame stove and allowed to boil un
til the process of cooking was well un
der way.
Then, when placed in tho air-tight re
ceptacle of the cooker, every particle of
the heat was conserved and with no
possibility of evaporation the flavors of
the food was preserved.
Food that required long cooking like
meats had to be reheated every few
hours till the process was complete.
Good results and delicious dishes were
afforded by these older cookers. The
toughest meats, tho oldest fowls be
came tender and appetizing under this
method. By the use of a little ingenuity
much variety could be secured even
with tho older stylo of cooker.
It was found that food cooked in this
way was not only good but far more di
gestible than when cooked over the
flame; and people with sensitive atom
achs soon learned to recognize in the
new method a help in overcoming tho
very real foe to comfort and happiness
that old bogy, dyspepsia.
Then, the women found it such a re
lief to tuck away food in the cooker
and leave it to work out its mission
fearing neither burning nor overdone-
ness. This left tho mind free for othor
duties and lifted much of the strain of
housework.
Improvement is the order of the 20th
century and tho fireless cooker did not
escape the contagion. Somo inventive
genius conceived the idea that heated
plates could be added to the outfit and
the mission of the cooker widened.
Soapstones were tried but were not
found altogether satisfactory, as they
Mayonnaise Dressing.
One-half teaspoon dry niuatara, one
quarter teaspoon salt, pinch cayenne
PePDer. luice of ono-half lemon, i ut
the yolks of two eggs into a bowl and
add the above ingredients. Beat a mo
ment with a good eegbeater. Have
ready one cup of best olive oil and be
gin adding this to the mixture, a tea
spoon at a time, until th ;e or four
spoons have been used, then gradually
ncrease the amount until a cup nas
been added. The mixture will be stiff
and should bo thinned with cream,
plain or whipped, or with the stiffly
beaten' white of an egg. Bo sure and
not use more than one-quarter tea
spoon of salt or the mixture may
curdle.
Surprise Kidneys.
Take as many kidneys as required
for the estimated number of diners and
fry lightly on both sides, having split
them in halves. Make a good suet crust,
roll it out and divide it into as many
portions as there are kidneys. Place a
thin slice of lean bacon or ham with
the kidneys and enclose each one in a
portion of the suet crust, folding over
into oval shape. Place the suet balls ia
a basin or large pie dish, eover with a
greased paper, and steam for two hours
in a large pan of boiling water. Servo
on a hot dish, surround with thick
gravy, and garnish with thin slices of
toast or a border of sliced cooked car-
rota and turnips. Plenty of savory
gravy should accompany this dish.
Oyster Bouillon.
Twenty-five oysters, J tablespoon of
butter, 1 saltspooo pepper, quart water,
1 saltspoon eelery seed, or 1 head of
celery chopped.
Wash and drain the oysters; put them
into a very hot kettle ovor the fire;
shake, and when the oysters have part
ly seared, drain them, saving the liquor;
put into a double boiler; add the wa
ter, the eolery seed or eelery and pep
per. Cook slowly for thirty minutes,
strain, add the salt and serve at once.
Pastry.
Kern is a AnAAiAT TMinA fnr niAi
quiring only an undererust. For each
pie auow tnree neaping tablespoon fula
of flour, sifted thoroughly. Bub into it
a heaping tablespoonful of butter that
is ica old :nd a bit salty, mix with
cold water just enough to form, a
smooth, stiff paste and roll out thin.
Tho pastry for each pie should be mads
separately, as it is never so successful
wnen mixed in large quantities.
Old-Fashioned Apple Slump,
Pare and core aDDles: stew and hwaaI.
en. Add a little butter and
Let cool. Make a biscuit dough, roll and
eut out, put on top of the apple saues
in the basin. Bake in a nuick oven:
when done, turn bottom side up on a
plate and serve with cream.
Turnips With Whits Sauce.
Peel some small turnins. as ne&rlv aa
possible the same size, boil them in milk
Land water till tender; drain and cover
with white sauce in which a table
spoonful of grated cheese has been
mixed. Sprinkle a little minced parsley
over and serve.
Apple Marmalade.
Allow one quart of cranberries, stew
ed and put through a sieve, to two
quarts of apple pulp and juice, also
strained. Add an equal weight of sugar
and cook until thick. This makes a de
licious and daintily colored marmalade.
Help the children find excrsea for
little picnio dinners and suppers out in
the yard and down in the woods; and
join them unless it is impossible to do
so,
I