14
HOM E ANT) FA RM M AGAZINE SE C T IO N
EXT to the b a b y ’« food itself, the
care of the nursing b o ttle is by
ia r th e most im p o rtan t th in g to
be considered, fo r w ithout absolutely
clean b o ttles no b ab y ean be expected
to th riv e. The b o ttles should n ever be
w ashed w ith soap, indispensable as th a t
com m odity may seem to p erfect cleanli
ness. They ought not to be allowed to
stund a fte r th ey are em pty, b u t should
be im m ediately w ashed in cold w ater,
th en filled w ith a weak solution of boric
acid, which not only assists in steriliz
in g them, but keeps them from collect
in g dust. I f th e boric acid solution is
no t used, then tho bottles should be
corked w ith dry an tisep tic cotton to
avoid tho se ttlin g of any dust.
N ursing babies are p articu larly sub
jc c t to sore m ouths in hot w eather and
tho g reatest care m ust bo tak en with
th e nipples used on tho bottles. There
should be a clean one for each tim e the
b aby is fed, so th a t it will not be neces
sary to use a nipple more th an once
a day, and a fte r each tim e 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 a t any drug store,
much less expensive form may be
had by purchasing tho cry stals and
m aking up the sa tu rate d solution.
N
Fashion Talks By May Manton
Recipes
F L A N K ST E A K m ay be made par-
l ticu larly appetizing when stu ffe d
and roasted. Remove the skin
from a four pound piece of flank. Place
on one h alf of the m eat a stu ffin g m ads
from softened breadcrum bs, well sea
soned w ith sage, minced onion, salt and
pepper. Roll the o th er h alf over the
firs t and tie or sew the edges firm ly
together. C oat the outside of the m eat
with a paste made by rubbing to g eth er
one tablespoonful of flour, tw o of b u t
ter and one of boiling w ater. Place the
roast in a well oiled b aking dish and
bake in a m oderate oven until tender.
Serve w ith stu ffe d onions and a rich
brown w ith sauce made from the stock
in th e pan.
Z
C hocolate and Rice M eringue.
Two cupfuls of milk, one-fourth cup
ful of rice, one fo u rth teaspoonful of
b u tte r, one-third cupful of sugar, one
square of m elted chocolate, one-half tea-
spoonful of vanilla, one-half cupful of
seeded raisins, tw o eggs. Scald the
m ilk, add tho rice and salt and cook
u n til tho rice is soft. Add tho b u tte r,
sugar, m elted chocolate, vanilla, raisins
and the beaten yolks of the eggs. Bake
in a m oderate oven u n til firm . Cover
w ith a m eringue made of th e w hites of
tw o eggs, beaten s t if f and sw eetened
w ith three tablespoon f il ls of powdered
8245 F ancy Blnttse, 34 to 42 Bust.
W ith arm hole edges th a t can be laced sugar. S erve w ith w hipped cream.
S ep aratin g Honey.
To obtain strain ed honey, sep aratin g
th e honey from the wax as it comes
to us in the fram e, place th e fram e in a
bowl in the oven, ju s t warm enough to
m elt the honey nnd w ax; then remove
th e fram e and let the honey stan d until
cold, when th e wax may be skimmed
of the top w ithout any trouble.
or seamed together, w ith elbow or long
sleeves, with er without peplum.
Scalloped Codfish.
One cupful of cooked rice, one cup
ful of g rated cheese, ono cupful of
flaked and cooked codfish, one cupful
of b u ttered crumbs. Soak the flaked
codfish in cold w ater for tw o hours,
place in hot w ater to sim m er fo r ten
m inutes and drain. A rrange the rice,
Cheese and c o ifish iu alte rn a te lay ers
in a b aking dish and m oisten each lay
er w .th milk or cream. < over w ith b u t
tered crum bs and place in a hot oven
to beat and to brow nt he crumbs.
BY MAY MANTON.
V ERY V A R IA TIO N of the loose
sleeve is to be noted in th e new
W ater Stains on Furniture.
blouses. T his one is peculiarly a t
To remove w ater stain s from var
tra c tiv e and en tirely novel. In a gen
Fished fu rn itu re pour olive oil into a
eral
way, th e effect is th a t of the J a p
dish and scrape a little w hite wax into
anese blouse, but really the sleeves are
it. This m ixture should be heated un
sep arate and the arm holes are big. The
8247 Semi Prineesso Gown,
til th e wax melts, then rubbed sp arin g
edges can be finished and laced to
34 to 44 Bust.
ly on the stains. F in ally rub tho su r
g ath er or the conventional seam cau be
W
ith
Ttrse-Fiocc
Skirt,
Three-
face with a so ft linen rag u n til it is
used as liked, b u t the lacings are un
Quarter or Long Sleeves.
resto red to brilliancy.
u su al' and sm art. The peplum th a t is
BY MAY MANTON.
1ST such a simple gown as th is one joined to th e low er edge m akes an in
Shredded Crab.
Rem oving P a in t From Glass.
belongs in every w o m an 's w ard te re stin g fe a tu re b u t it is optional. In
An easy w ay of serving crab m eat
T ake acetic acid and d ilute it one
robe. It is simple to m ake and it th e fro n t view, the pepiuni is made of in the shells is to shred it and mix it
h a lf in hot w ater, then aply to the p aint
the trim m ing m aterial and the sleeves w ith a dressing m ade of four ta b le
•p o t» on the glass while it is warm. is easy to slip on and off, it gives
m atch the blouse. In the back view, spoonfuls of oil, tw o tablespooufuls of
p
re
tty
and
becoming
lines
aud,
w
ithal,
B eh est if it gets too chilled. The hot
th ere is a suggestion fo r trim m ing m a vinegar, salt, w hite piepper and cay-
acid will not h u rt the hands, fab rics or it can be laundered w ith eas. The plain
te ria l th a t gives more o f a guim pe ef anne. R eturn the dressed crab mpat to
th e glass, b u t it must be k ep t from th ree piece sk irt is joined to a simple
blouse and tho rig h t side of th e gown feet. Both are in good style aud blouses the cleaned shall? and garnish each w ith
children.
is lapped over th e left su fficien tly to of th is kind will be m ade from the a tliin slice of lemon, cut in tw o pieces,
allow closing for a portion of th e length lovely cotton m aterials as well as from and tw o or three green sprigs of p ars
To Carve a Fowl.
lace, net, crepe de chine and th e like.' ley.
Begin by stick in g the fork into the only although, as a m a tte r of course,
The model is an exceedingly sm art and
the
b
u
tto
n
s
and
b
u
tto
n
holes
can
be
( rab m eat may be prepared in the
w ing and d raw ing it tow ard the leg,
new sne and, a t th e sam e tim e, so same w av heated, then retu rn ed to tho
w ith the po in t of the carving knife nn ex ten d ed to any depth. Such a gown
sim ple th a t the m aking represents a b shells, and eate n hot.
d ern eath ; tak e o ff the wing a t the is, of course, especially adap ted to w ash
solutely no d ifficu lties. The neck edge
jo in t. N ext slip th e k n ife betw een the able fab rics and th is season th ere are
is finished w ith a band th a t stands
For R em ak e« .
and body on th a t same side, down to th e sim pler cotton crepes and very a t
aw ay from the fig u re in the latest
A saltspoonful of b aking pow der put
th e jo in t; v. ith th e fork, tu rn th e leg tra c tiv e gingham s aud linens from
style.
in the m eringue fo r pies ju s t before
back and the j o . nt, w ith the kn ife, may which to choose.
F o r the medium size, the blouse will the m eringue is placed on th e pie will
F
or
th
e
medium
size,
the
gown
will
be easily sep arated ; then divide »he leg
require 2 | yards of m aterial 27, 2J keep it from fallin g as soon as the pie
and second jo in t. These should be laid require 5 J y ards of m aterial 27, 4}
y ard s 36 or 44 inches w ide; or 1J yards is rem oved from th e hot oven, as so
a t onee at one end of the p la tte r as cut y ard s 46 or 44 inches w ile , w ith j of a
27, } yards 36, i yard s 44 inches wide often happens.
or on a hot plate in fro n t of the host, yard 27 inches wide fo r collar and
for blouse, w ith Ij yards 27 or 36 for
cuffs.
The
w
idth
a
t
the
low
er
edge
is
shree the b reast or w hite m eat from the
sleev ts to m ake as shown in back view ;
Lemon juice will brin g out the flavor
sam e aids. I f th is is su fficien t fo r the 1 y ard and 28 inches.
The p a tte rn of the gown 8247 is cut } yards 27 fo r pepiuni and trim m ing.
of fresh fru it cakes, especially those
firs t serving, do not carve any more;
The p a tte rn 8245 is cut in sizes from w ith molasses.
i f not, proceed as directed w ith the in size* from 34 to 44 inches b ust mens
ure. Ask your m erchant for th is p at 34 to 42 inches b u st m easure. Ask your
M io « !
beets, potatoes and
encumbers
ethiw side.
m erchant fo r th is p a ttern .
served w ith niaroansisse make s rood salsd.
tern .
E
M
New Potato Baker
Hints On Fashions
FOTATO B A K E R recently placed
OR E V E N IN G to ile tte s fashion is
on th e m ark et constats of a b o t
p n ttin g the h air high on top of the
tom less pan having a g ratelik e
head and adorning it w ith pins
to p on w hich th e potatoes a re laid. s a d oom be.
A t the edges of the opening« a « up
The use o f plaid and Roman striped
n b b o n for girdles is more and more pro
nonneed as the season advances.
The sm all tu rb an is th e propter thing,
b a t it has a rival in th e m a n a d n a w ith
a b andeau and ties of ribbon velvet.
I t is modish to w ear a bracelet w ith
th e evening frock, i t should f it the
w rist d c c e ly and be p u t co ju s t above
th e hand.
rig h t metal strip s whiah serve ts hold
The chia strap of p ear's, fasten ed on
th e potatoes io plaee end prevent them •he top o f the bead w ith a bunch c t
from rolling together, while th e O|«n stra ig h t ootrieh pi j e w , is one o f the
inga perm it a free eireu latio a e f hat new ideas in ev eaiag coiffure.
a ir for bak.ng. This device is Jce.gn.d
T ie la t "t boots fo r stre e t w ear are
to bs u * 4 is s s oven.
lace?! a t t h i .• r, and .« • '« » ones for
rv o ei.-g v.uar are strap p ed aerees the
¿i . . . . I u .iii eo .ttiri.ee m ral vet
K«l»se ere eieenei) n -.rt » . . t r , 4 th ir a i k
»»“•J «uh evùa s lJ 1 n* the assen ts teach • f ribbon.
A
F
Uses For Lemons
r
For The Camp Fire
C O N V E N IE N C E fo r cam ping and
pienic p arties is the broiler pic
tu red here. A p a ir of fram es a t
tached to an o rdinary grill, or to aster,
Rem ove ta r ta r from te e th and w arts and a sm all trip o d support comprise the
from th e hands.
SOM EONE hands you a lemon,
here are a few of the useful things
vou ean do w ith it:
Chew a tin y piece of yellow rind and
sweeten the breath.
The strain ed juice of h a lf a lemon in
a enp of tea or coffee w ith often re
lieve a sick headache.
C hilblains will respond quickly if a
slice of lemon is bound on when re tir
ing.
Lemon juice, sugar and w hite of egg
ill relieve a rack in g cough.
Lemon juice will remove fruit, mil
dew and ink stains from w hite fab rics;
iron and rust from m arble or any house
hold article.
lem on and water will whiten clothe»
that are yellow from lying is bureau
drawers.
A
oeitfiL The fram es and tripod are made
of stout wire. W ith the grill thus sus
pended over a fire, nearly an y th in g -*a
be cooked as easily as a t home.
Tbs ItfM i u . n
sb u ld
a kaavy lnuiar. aed s u e »,
al « a / s
fulla
1