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Show 1 ' I j Of Interest to E'-ersJ HALF-PAST. THREE. 11 fa-t on my kne at evening, The hoy who is "half-past three," And the clear blue eyes from his sun-lirownpd sun-lirownpd face Smilil happily up to mo. I he ld him close as the twilight fell And called him "my dear little son:" - Then 1 paid, "1 have tvondered for many days Where it is that my baby's gone. ' 'Trt'a baby oncpm a'lonjrwhite' sown Whom I rocked jusl as I do you; His hair was a.s soft jik yellow ilk. And his eyes Were like violets blue; .Ilia little hands were like pink-tipped ! . .flowers . . . . .. - .4 . , See, yours are Jo' strong- anil brown Ilf has clipped -away ani is lost, I fear; Do you know wbre my la1y8.goatr?" "Did mr Toire hatt break frs tte thoughts would come . Of Hie cwfti arid sacred days When milK-rhood's ih-kL Joys -were mine? Was a shade of regret on my face? For close round my neck crtpt a sturdy arta. And the boy who is "ha.lf-past three" Said, "Tho Txiby h? went to Boyland, And didn't you know he's me!" SEEN IN" SHOP WINDOWS. First and foremost there is the picture pic-ture hat of the moment, composed of th very finest tuckings and atitehinpr. the smartest being- irt silk, lined vith lucks of chiffon, and trimmed -with a ,carf of silk or crcxe de ehene. with a fringed edpre which drops over the right ear. To some people these hats are very becoming, particularly when softened soft-ened with otJlrieh plumes, or some very light w ines of jet at the side, but only ' those whom black really suits can wear these because they are such a very ' dead, dead black. For the moment this is undoubtedly the chapeau. I have seen some pretty toques in 1 briprht shades of blue and tomato-colored cloth and velvet, stitched, tacked , and folded. with soft Winers across the front. These are wide with rather high crowns. . . But a newer toque an invention of Tteboux Is a lon.er-shaped one,, and a revival of the early Victoria style," As I have saidit is long, tipped right over the noae and dipping at the back, consisting" con-sisting" of folds of different shades of velvet with, long: breasts, of pheasant or grebe going from front to back to carry out the real, old-fasliioned idea. .This the toque which, so far, I have liked the best: it is quiet and lady-like, and ha, beautifully denned lines. The directorie anl 1R30 76nnets still oppear with wide tucked chiffon strings, while the straight round hat, dripping in the front and caught up at the back, has by no means gone out of fashion. Altogether there is a wide choice in millinery, though I have seen nothing extraordinarily pretty in country hats. JIany people are faithful to Hamburg !ieus, very otten not trimmed, but dimply dim-ply veiled' with white lace. Taking it all around, the 4iat of the moment is a delightful thinjr, and I must tell you that there are dome very pretty models also to be found in bomvets. Nowadays, the bonnets are for young matrons, nearly ell of them - having white chiffon or satin Oriental strings. There are some women who look their very best in a bonnet of demure description, de-scription, andi indeed a little 1S30 model in blac k velvet with a cluster of plumes at the side Is universally becoming. Beaver of the shiniest and lightest order will be worm much more than felt, and very often the inner brim is lined with liglit felt. This is a remnant of the late summer fashion; in fact, in mot cases the brims are lined with a light rfhade. - There are some beautiful models in various shades of brown, and. of course, ' for i he early autumn? faded dahlias and I chrysanthemums in brown shades win be much used. But I am glad to say that the aigrette will, in most cases, give place to wings and plumes. The colors used most this; autumn will be distinctly faded ones. That is to say, these dahlia and petunia shades will be much to the fore-washed-out browns, curious grays and blues, grav-greens grav-greens and faint tomatoes Will all be popular, and form a great -contrast to the vivid, clear shades which have been But I predict that later on ruby velvet vel-vet will be one of Che favorite winter shades. Indeed, already have I noticed no-ticed several picture hats made in this glorious warm tint. White feathers will be used on our smartest black; at least, they are appearing ap-pearing on some models, but I doubt whether they will ever Ptand a hard winter. Still, they are pretty, and so are the all-white hats trimmed with tulle and these said plumes. Of course the under brim' is lined with white tucked tulle. IPASHION'S NOVELTIES. Kid is being used for hat trimming. Jt is colored to match the gown and hasjjeen quite favorably received The i,,lcl. uui is one oi the shapes whose popularity seems assured not only for autumn, but for winter, when it will apjiear in felt and velvet The canotier. with its wide brim, is another pleasing shape. The wide brims pro-lect pro-lect the face well from the sunshine One hat of. this ptyle was of bhie straw trimmed with bands of silk with two choux of silk placed one above the other at the side of the hat; from each of the' choux sprang a feather. For winter wear felt promises to be much m demand. The cloth colored Spanish Span-ish turbans will have a vogu their own. the cloth as a rule matching the material of the gown. The - woolly clotn with which some of the capotes are covered is decidedly odd in effect The shapes themselves are not strikingly strik-ingly original., most of the fall hats being neither very small nor very large nor yet strikingly new. Looking over the show cases one is impressed by th pifpondera'nee of dull purples dull bluets and pastel reds and browns W he-re the more extensive felt hats are concerned thp best milliners are making mak-ing ihen over a wire frame, the relt King cut out to suit any model that the maker may have in their mind's Hals trimmed with flutings are till seen. These flutings are applied to the hSits as trimmings and consist of velvet vel-vet or silk with rows of stitching about the edges Both velvet and felt are lavishly adorned with rows of machine slitshing. One cannot but notice that the capote or toques are larger than we haye been need to. Thev are trimmed, quite high, the trimming SSK l eS,,eCia,1J' faVor "e ,(,f colors, castor brown, emerald gray, peony pink, dark blue, violet' lavpKder, parvtnehe. turquoise and skv blue, pinkish mauve, violet and e'rav greetis are some of the probably popular popu-lar colors. There seems to be a ten dency toward subdued tints, lhoc;e of - . "t-u's especially fa vored. There are some models in j,j,ck and also some in white,, but these decided de-cided effects are not so much seen as they were a season or two ago. THE SAILOR -HAT. Those who cling to the sailor hat will find a, fresh aspect of their ideal presented pre-sented by a shape rather broad in the bnm, trimmed precisely in front with four loops of satin ribbon, two long two short, and certain upstanding flexible flex-ible quills, which probably never came from a song bird. Mercury wings are in vogue vet to I1 emphasize the lines of a hat. Thev'are not seen perching in lonely height novas nov-as formerly. A perpendicular loop of ribbon or velvet keeps them in countenance. coun-tenance. A toque of finely striped steel Wue velvet has close knots of a ?S lionizing -lighter blue miroir velvet . aid two black mercury wings An ppearance of security to the trimming i . - is as esscndal in this winter's, utility hat. ...',-. Having taken away her "Rough Rider" Rid-er" hat, there is a disposition on the part of some merchants, nevertheless, to make woman's millinery easy for her. Arrangements of ribbon, velvet and feathers called "mounts," in all ' colors, are obtainable. There are several sev-eral varieties from which to select, and the are clapped easily upon a hat of harmonizing or contrasting colors, A design which may have been followed fol-lowed from a pansy is. in purplish shades of silk and velvet, a natural quill stuck at the left. This mount is suitable for a chapeau of pansy or black felt. An especially convenient decoration for a "sailor, hat is a full ruching, black or another color; in glazed silk. The ( feather ornament is a parrot. A third ready-made trimming combines scarlet scar-let velvet loops and ends edged with black and white chenille cord, with black feathers. The proper way to find a hat which suits one or another of the prepared mounts is to buy the decoration decora-tion first, and then to haunt the hat counters until the right color and shape is found. On the ground that the ready-made trimmings may become' common, of course, the new mounts are open, to objections. But, for the money, they are far and away better than anything offered complete. USEFUL RECIPES. I Chocolate Filling. Melt four ounces of chocolate; dilute it with three table-spoonfuls table-spoonfuls of milk, and then add a cup- ful of sugar mixed with a well-beaten j egg, and stir until thickened. i Cream Filling. Beat well together i the yolks of five eggs, one-half cupful Ioi sugar, ana one neaping tablespoon-ful tablespoon-ful of cornstarch; dilute it with two cupfuls of boiling milk, and stir it' over the fire until thickened; then remove, (add the flavoring, and let cool. Nuts of cocoanut can be used with the cream filling. To Clean Saucepans. Never scrape burnt saucepans if it can be avoided. Fill them with cold water, changing it occasionally and removing the softened parts. Enameled saucepans may be rubbed with brick to remove the stain if it will not yield to the other treat, ment. Devil's Food Cake. Two cupfuls -of brown sugar, two eggs, one-half cupful of butter, one tablespoonful of soda dissolved in one-half cup of sour milk (or It can be made, if preferred, with ! one teasDoonful of baking powder and sweet milk); one-quarter cake of chocolate choc-olate grated' and dissolved rn one-half cup of boiling water; three cupfuls of iiuui. jja.H.e in a long, anauow pan or in two square layer pans. Ice with chocolate or white icing. Bread Cake. Take a piece of raised bread dough large enough for one loaf. Mix into one tablespoonful of butter, one cup each'of sugar, raisins (stoned) and currants, one-half teaspoornful each of ground cinnamon, cloves- and allspice. all-spice. Let it rise, which will take some time, and bake the same as bread. Cover with icing flavored with vanilla. $ Dainty Dish of Bacon. Bacon is improved im-proved by serving with tomato puree. Cook a pound of tomatoes in a teacup-ful teacup-ful of stock, with a blade of mace, some j vinegar and half an ounce of butter, with the usual seasoning of pepper and salt. When tender pass through a seive. Daintily fry some nice slices of streaky bacon, serve them on very thin slices of buttered toast, pour over all the tomato puree and garnish the dish with crisped parsley. I A F5ne Gravy. To make gravy for roast or baked meat take the dripping pan in or over which the Joint has been coopked, pour off nearly all the fat. doing do-ing it very gently so as not to disturb the sediment; pour in a cupful of boiling water, a good plncJi of salt, and. If wanted thickened, a spoonful of flour-place flour-place the pan on edge of fire and stir the CraW Wb11( hAiIlHr fnr I utes. Pour round the meat, never over " Cauliflower Soup. In -a quart of chicken' stock cook a good-sized head of cauliflower (which has been thoroughly thor-oughly washed and picked apart), add one teaspoonful of salt and Jet it simmer sim-mer slowly for half an hour. Drain and add to the liquor one pint of new milk a teaspoonful of onion juice, a bay leaf, and two even teaspoonfuls of flour which have been rubbed smooth with one large tablespoonful of butter. Wlren this is smooth and thickens, add the cauliflower, nicely trimmed, and serve immediately. . 5 Removing Grease From Tables. Even the most careful servants are liable to upset grease on a well-kent kitrhon 5 ble. and when an accident of the kind : occurs something more than soap and i water is necessary to remove th grease from the wood. Mix a tablespoonful table-spoonful of soft soap, four ounces of Fuller's earth and four ounces of pearl ash and add a pint of boiling water. Cover the stain and let it remain until the following clay, when the table I should be scrubbed with hot water (to w hich a piece of soda has been added), and soft soap.and silver sand; rinse "the table thoroughly with clean hot water and when it is dry all trace of the stain should have disappeared.. ., 1 Cold Crab Meat -To'dres? a crab cold select a good, heavy,- boiled one, with the joints of the legs stiff. Break "off the legs and claws, crack them, take out the meat and cut it up small, open the body of the crab and take but the inside, put the meat from the claws with it. carefully removing every particle par-ticle of shell, and mix the whole well together wit a some mustard and vinegar. vine-gar. Season it well with pepper, salt and a little cayenne. Clean th back che!l and fill it with the meat: Giirhish it with sprigs of parsley and some, of the letft! flu-o1 npnimi T- i sheil may also be garnished with lobster lob-ster spawn (coral), finely chopped, hard boiler! eggs, or some of the meat from the claws. . Horseradish Sauce. Horseradish sauce requires three tablespoonf uls of finely scraped horseradish, two table-spoonfuls table-spoonfuls jf cream or milk, tw o or three tablespoonf u4s -of vinegur, one large teaspoonful of castor sugar, a teaspoonful teaspoon-ful of salt, half a teaspoonful of black or white pepper, two teaspoonfuls of French or one of English mustard. Mix all the ingredients thoroughly; make an hour o- so before wanted, and serve hot or cold in a sauce boat, tf required re-quired 'hot, put the sauce in a jar. which stands in saucepan of ' boiling water till the sauce is hot 11 mno boil. ' .... Don't Waste Your Turkey, Remnants Rem-nants of Turkey can be made into a good soup .with two quails of medium stock for. water), salt, pepper, celery, onion, carrot, two ounces ground rice or .aiTpwroot, shaped vegetables or lnaccor.ojnV.Take ths turkev bones and i any trimmings, break them up small put into a dry saucepan with aViy dry forcemeat or sauce you prefer and fry Crisply until a golden brown, and serve hot. Chopped parsley may be sprinkled over the bones with the pepper and salt. Pineapple Marmalade. Pare and grate or chop the fruit into as fine bit as possible; allow three-fourths ; of a pound of sugar to every pound of frUiti mix thoroughly and let it stand one hour; then cook closely covered for' half a" '?our "J untiI it fan be easily press. d through a oollendar. Return the fruii to the preserving kettle and cook slow--' " I ly, stirring constantly until it becomes a smooth amber-colored paste that will mold when cold. Post it into marma-: marma-: lade pots and pour melted paraffine wax over the top. : Barberries. Make a crust as for pie, I roll out quite thin and cut in rounds with the top of a pint pail, if you are not fortunate enough to have a cutter the requisite size. . On these round?, pour a good teaspoonful of .this mixture; mix-ture; one coffee cud of stoned and chopped raisins, one piece of citron about the size of a trade dollar, the juice and grated rind of one lemon, one egg, one cup of sugar, and a pinch of salt; mix all well. After putting H on the paste, wrap it together, thus making a sort of little turn-over. Do not cut any vent in the dough, but press the edges so firmly together that not a drop can escape. When, all are laid side, by side in a pan or baking tin, wet them over with milk in which a little sugar is dissolved; this gives them a lovely brown. Crystallized Ginger. Purchage - the green ginger root, scrape it carefully, throw it into cold mater, place over trie range and bring it to the boiling point; simmer gently until the ginger is tender, ten-der, then weigh, and to each pound of the ginger allow a pound of sugar. Put a layer of sugar in the bottom of a preserve jar, then a laver of ginger, then a layer of sugar, and so on until you have the desired quantity. Add just a liuie water, stand the kettle on the back of the stove until the sugar melts, then cook the ginger until quite transparent. trans-parent. Lift, drain and plar e- on a sieve over night. Next morning cut into small pieces, roll in granulated sugar and put away in layers between waxed papers. Chicken Pio. Cut up two small chickens and put them in a saucepan with one-quarter of a pound of salt pork cut up into thin Flices. Season the chicken with salt and pepper, cov-?t cov-?t with, water and simmer until done. Make a paste of one quart of flour witih which is mixed two tablespoonfuls of clarified beef drippings or butter, half a teaspoonful of salt and half a teaspoonful tea-spoonful of granulated sugar. Mix together to-gether and moisten with sweet milk until a soft dough is formed. Roll out half the dough and line a well battered tin pan with it. Fill with the chicken and broth, adding a teaspoonful of butter. Set an inverted cup in the center, roil out the. ether half of the paste and cover the pie with it. Make a larce incision in the middle of the paste and press the sides of the lower and upper crusts well together. If all the broth be not used at -first, add through the opening during the baking. bak-ing. The pie ehould be baked in a moderate oven. r . . i POTATOES. i,P?tai.toes are such a nomely vegetable tnat they do not receive proper consid-i consid-i fration. Potatoes should be boiled thirty, minutes and baked fortv-flve . minutes. It Is a mistake for a house-1 house-1 wife to take for granted that her cook i knows how to boil potatoea. She should be questioned, and, if her method is ' not the correct one. she Hhould be instructed in-structed to follow this rule: Twelve medium-sized potatoes, one tablespoonful of salt, boiling water to cover. Pare the potatoes, and if old let stand in cold S'at,e!Lan hour or Uvo t0 freshen them. Boil fifteen minutes, then add salt aid boil fifteen minutes longer. Pour off every drop of water. Take the cover trom the eaucepan and shake the potatoes pota-toes in a current of cold air. Place the saucepan on the back part of the stove and cover w-ith a clean coarse towel Until serving time. The sooner the potatoes po-tatoes are served the better ' . Baked Potatoes Sect large potatoes pota-toes of uniform size and s-lrape. Wash and scrub '.hem with a brush. Bake them in a hot oven about an hour, or until soft. pre.w them to see if done ' but do not pierce them with a fork; j when soft break tho skin in one place and serve at once on a nankin. Sweet potatoes are baked in the same man-ner. man-ner. . I i Mashed Potatoes After the potatoes are boiled and dried as directed, mash them at once over the fire and in the same pot in which they were boiled so that they will lose no heat. Feison them with salt, butter and cream or milk; heat the milk and butter together add them slowly and beat the potatoes well with a fork or an egg beater until they are very light and white. Turn them into a hot dish, and pass a small quantity quan-tity through a fruit yleve or a colander over the toD. Puree of Potatoes Prepare the potatoes pota-toes as directed for washing, exceot use a generous crpful of milk and half a j teaspoonful of pepper. If the puree is i to be served as a foundation for dry I meats, like grouse, veal or turkey, use ! "i. itu siuuK instead ot milk. The preparation, spread on a hot platter, plat-ter, with any kind of cold meat or fish that has. been warmed in a little sauce or gravy, heaped In the center of it, makes a delightful luncheon viand. Potato cakes are unusual and delicious. delic-ious. Mashed potatoes left over mav be used for cakes. Add an egg to a cupful and a half of potatoes and beat them well together until light; form it into cakes or balls; roll them in flour and saute in butter. Or spread the mixture mix-ture in a layer one Inch thick; cut it into strips or squares and saute, or put it into a well-buttered border mold; coyer with greased paper and bake half an hour in a moderate oven. Let it stand in the mold for ten minutes- then turn onto a dish, and fill the center Kiln any mince, or with creamed fish. Potatoes a la Parisienne Pare large uncooked potatoes." Cut little balls out. of these with the vegetable roop Drop them in ice water. When nil are prepared pre-pared draw them and put in the frying basket. Put the basket carefully into not fat. Cook ten minutes; drain,! dredge with salt and serve very hot. . j V., urucuie oonea and served with a cream sauce and a little chopped parsley. Creamed Potatoes Cut cold boiled potatoes lhat are a little underdone into dice. Put them in a saucepan with enough milk or cream io cover them and cook until the potatoes have absorbed ab-sorbed nearly all the. milk; then to every two cupfuls of potato add one tablespoonful of butter, one-half teaspoonful tea-spoonful of salt, a dash of pepper, and Just before serving, a teaspoonful of parsley chopped very fine, or a white sauce may be made, using cream if convenient, con-venient, and the potatoes placed in it just long enough tomcat them. j Potatoes a la Hoy ale One pine of hot boiled potatoes, a generous half cnnftii of cream or milk, two tablespoonfuls of butter, the whites of four egge -and yolk of one. salt and pepper to tast Beat the potato very light and fine. Add the seasoning, milk and butter, and lastly, the whites of the eggs, beaten to a stiff froth. Turn Into a butterd escallop es-callop dish. Smooth with a knife and brush over with the yolks of the eggs which have been well beaten Brown quickly and serve. It will take ten minutes. Potatoes au Gratin-Prepare the po. tatoes as for cream potatoes; put them In a baking dish: sprinkle over two I tablespoonfuls of Anerlean cream cheese or Parmesan cheese; melt two tablespoonfuls of butter, add bread crumbs to It and mix them well; spread the crumbs over the cheese; put the dish in the. ove and, when the crumbs are brown remove. Potato Croquettes Two cupfuls of jvel. -seasoned mashed tutatces add the beaten yolks of two egS, a tableson? ful of chopped parsley, ?one and a half tablespoonfuls of butter, a dish of cayenne, cay-enne, and nutmeg, if 'df sired; .stir over the 'lire until the-pofato leaves the sides of 'the pan. 'When cold form it into small, croquettes, rolhthem in egg and bread crumbs arid fry them In hot fat to an amber color. Serve on a napkin. . Stuffed Potatoes Select potatoes of equal size and shape, wash and scrub them well and bake. When they are Still hot tut a piece off the top of each, and, with a spoon, snoop out the potato, leaving the skin unbroken. Mash, and season the . potato, using a little hot milk and beating it well to make it JighU. Fill the potato skins with the mashed potato, letting it rise a little above the top of the skin. Place a piece of. butter on the top of each, and put them in the oven to get well heated and slightly brown the top. Lyonnaise Potato"; Put one and a half tablespoonfuls of butter in a frying fry-ing pan. When melted add a scant tablespoonful of chopped onion, let it slightly color, then add two cupfuls of cold boiled potatoes cut into dice. Stir until the potato has absorbed all the ! butter -and become slightly-browned; then sprinkle with salt, , pepper and a , tablespoonful of. chopped parsley. Mix well and serve very hot. ' . fcweat potatoes requne from forty-flve to fifty-five minutes to boil, and from one hour to one and a quarter to bake. An acceptable manner of serving sweet potatoea it to cut cold boiled potatoes in thick slices and season well with salt and pepper. Have the bottom of i the frying pan covered with butter and put enough of the sliced potatoes In the j pan to just cover the bottom. Brown on one side and turn, and brown the other. Serve in a hot dish. Cold potatoes can be served in cream, cut in thick slices 4 and toasted, dipped In egg and bread a crumbs and fried bro.vn. - j Browned SveetPotatoes Cut cold t boiled potatoes into slices one-quarter A of an inch thick. Sprinkle them with salt and pepper, spread with butter j and Bprinkle with sugar. Place them in a hot oven and brown. HOUSEHOLD HINTS. Vaseline makes a good dressing for brown shoes. ; . Warm linseed oil applied briskly with a soft cloth makes a nice polish on woodwork. Use vinegar to moisten black lead; the-effect will be much better than if water were used. A water filter should be cleaned every few days so that all decaying matter can be removed. - Skim milk is excellent for washing tiles. It gives them a far better appearance ap-pearance than hot water. Use a wire whip beater when beating beat-ing the whites of eggs and a Dover or similar beater for the yolks. Mix enough flour with the white of an egg to make a stiff paste and broken china can be mended with it. When peeling onions, hold the onion and knife in a pan of cold water and there will no no need of crying. Tf Cola lo KnL.J ! 4.- ii ' 1. I "nru 111 siuniie pans, mey should be lined with oiled paper or 1 buttered and dredged with flour. . A raw potato will remove mud stains from black clothes. It should be sut i in half and rubbed on the marks. When the bars of a grate are red, it i will be easy to blacklead them if they t are first rubbed with a cut, raw onion. Do not have an oven too hot when 4 baking cake, as' it should never brown A before It rises and it will also be apt 1 to crack open. 4 New potatoes may be more easily ! scraped if they are previously soaked i for a short time, in water containing i a handful of salt.; ' 1 To clean bottles crush some egg- 4 shells and put, them into the bottles with hot suds; shake vigorously, turn out the suds and rinse with cold water. Mend torn oilcloth by sticking it to- 3 geher at , the bark with a piece of sticking plaster. this may 'also some-' times be done with good effect on a garment of black silk. J Fruit stains may often be removed J by the application of ammonia. An- , other plan is to steep the stain In glycerine, which will loosen it,, so that it can easily be removed with soap and water. '2 When the hands are very dirty, rub them over thoroughly with a little lard, ' r to loosen the dirt: before washing thm I with soap and water.' This plan has also the merit of -keeping the skin soft and smooth. . Iron rust' can be removed from marble mar-ble or porcelain bowls by moistening the spots with muriatic acid and then pouring boiling water over if rinse with ammonia and water when the stains are removed. To-bore holes in glass is not a very difficult operation. Use a hard steel tool on a surface which has previously been freely moistened with turpentine, in which as much camphor has been dissolved as possible. Iron stains onv marble may- be removed re-moved by applying a. mixture of oxalic iaM and spirit. Leave it on a short time and then dry with a soft' cloth Fresh stains of ink may sometimes be removed with lemon juice. To restore the color of ivory which has become yellow, boil it for an hour in. a solution of. alum. Another plan is to clean it with, burnt pumice stone powdered and moistened with a little water. Dry in the sun under glass. ,..T. economize soap in the laundry, a little pipeclay may be used for kitchen cloths and other much soiled articles 1-,., a ery cleansing effect, and, if a little be dissolved in the water only about half the usual amount of .soab will.be required. A brilliant black varnish,, suitable for iron, stone, wood and concrete, is made tlrr1n& ivory, black in ordinary shellac varnish. It should -be applied to the surface when the article to be coated is quite cold. This is a useful varnish for fireplaces. - . ; Eels may be easily .skinned "if the hands are. first rubbed with salt to prevent the fish from slipping through them. To kill the eel before- skiS-it, skiS-it, give it a blow on the tail. Like a snake, its head bones are very hard a"Uis m'lst vu'nerable part is its tail' White shoes may be cleaned by rubbing rub-bing with dry pipe clay, using a tooth or a nan brush, and ahvav.s rubbin" along the grain of the leather. Another1 An-other1 plan is to rub the shoes with benzine, and then to apply a coating of pipe day. which should he left on for some, hours, and then rubbed off Wash light colored silks in gasoline or naptha. Half" Jill two large bow s with either and w.sh the silk in' one bowl the same as if Using water and' rinse in the other. Pull into shape and hang out to dry. Gasoline and naptha being dangerous, it is best to do the ork out of doors or where there Is no Tu remove stains of milk or cafeau ait is possible even in delicate materials. ma-terials. Slightly, strain the stained part over a tumbler, or basin, and with a soft brush gently paint the stain with "uir S'Jnne. using only enough to cover the mark... Let it soak through to the other side, and then In about ten minutes, rince in lukewarm water 2 'JI1 tlu' rfontr side till quite drj. If the water is very hard t s best to use distilled Water, which can beo btaine.d from any chemist |