Show DOMESTIC SCIENCE IU11 Is that pnrL of tho Hcn in that nov r cloys on tho palate It does not a surfeit one with good thin s hut provokes pro-vokes and stimulate the curiosity J Syme thug has Just papsed or xllrrul or called or broathfd In the open nlr or In iho irrounfliiboift that wo would fain know ofJe hn Burroughs The great Importance of suitable luncheons for schoolchildren Is being recognized at last by educators them selvL In the course of a lecture recently re-cently delivered In Baltimore Dr G Stanley Hall of Clark University declared de-clared that much more could be done In the education of the young by good luncheons than In now being accomplished accom-plished pedagogical This view Is quite In harmony with the theory advanced ad-vanced by Dr Kllsha Benjamin Andrew drew who advocates free luncheon for schoolchildren i The secret of having croquettes firm I and not greasesoaked lies In their being mixed for at least two hours before I I using The meat should be chopped very I fine being freed first from every partl l r clft of fat and gristle Allow to each pink of the meat onehalf pint scalded tablespoonful of butter two I milk one tablespoonfuls of Hour a tablespoonful of chopped parsley a teaspoonful of pall a half teaspoonful I of pepper a teaspoonful of nutmeg or quarter Ccrfcd and a peel as preferred Ranted lemon l teaspoonful of onion juice took the butter and flour together add the ml Ik have a thick little by little until you The reasoned meat Is smooth paste aucemIxed Then added to the white wuico thoroughly and the whole turned out to coolWhon ready to ue mold into croquettes dip first In beaten egg then In Ono bread crumbs and fry In smoking hot fat I The war between the sweet tooth party who claim that the HUlug of children for candy Is I legitimate and should be recognized and those opposed on dietetic grounds Is still on but the prosugar friction have u new argument on their side It Is stated that our War department taking their cue front the Germans have found that sugar Improves Im-proves the endurance of soldiers and has recently added candy to the rations of the American soldier One New York linn alone has sent fifty tons of candy to the troops In the Phllpplncs Cuba and Porto Rico The sweets are sealed In onepound cans of an oval shape to fit the pocketH of a soldiers uniform Chocolate creams cocoanut drops lemon lem-on and lime drops are said to be the sweets preferred Spinach which the French people I aptly term the broom of the stomach Is I one of the most delicate as well us healthful of all the pot greens while so readily does It respond to the attentions atten-tions of the market gardener that It can usually be found In the markets the whole year round Spinach Is one of the vegetables that Improves by being warmed over Indeed the French housewife house-wife usually cooks It by the Quantity looking forward to Its reheating It Is related of BrlllalSavnrln that after his cook had warmed It over for him thirteen times he was so much gratified by Its Improvement that declared he would never eat It again until It had received re-ceived Its thirteen consecutive warm Ings Like the majority of pot greens spinach should be blanched and like the rest first thoroughly looked over and washed Cut off all the stalks and after looklnjr over the leaves put them in a large pan or tub of cold water Plunge them up and down to remove I the sand then lift the leaves out Into a second pan of water Do not attempt I to drain the water off as that leaves the I sediment which has sunk to the bottom Rinse yet a third time and cook In avery a-very little boiling salted water for tlf teen or twenty minutes Drain It Into cold water and when cold drain again I Put the leaves In a chopping bowl and cut fine Have ready In a spider or frying pan a tablespoonful of butter and the spinach season with colt and pepper and a little cream If desired in which case less butter will be needed Heat thoroughly and serve ann hot dish surrounded by toasted bread points The yolk of a hardboiled egg put through a ricer over the mounded spinach makes an effective And appetis ing garnish The best scouring material for steel knives can be found In half a new potato po-tato and a little fine wood ashes The potato is also much easier to use with bath brick than the bit of rag which the ordinary maIc1oCnllworl Is apt to employ for this purpose In this connection again comes the work of warning against the wholesale use of old rags for cleaning purposes It Is I false economy to furnish domestics domes-tics with frayed dusters Hnty towels and mops and scrubbing cloths which I fall to pieces In the using A good share of the plumbers bills against which we Inveigh so bitterly come by reason of these very rags and shreds which soon clog the pipes leading from bath and sinks Before commencing the spring cleaning the wise women will see to It that an abundance of whole cleaning cloths suitable for windows woodwork and floors are In readiness and that as each days work Is finished the cloths are washed out and dried ready for the next day Much labor may be saved In the care of polished hardwood floors by the use of the frottolr or weighted brush AB these are a great expense to buy an excellent ex-cellent substitute may be made at home by covering a brick with carp land l-and catching it in a clamp with a long handle used for scrubbing brushes If there are plenty of active children or young people In the family u novel plan I Is to wrap pieces of Ingrain carpet around their feet strike up a lively Jig on the piano and turn the chllden loose I In an orphans home In New York Stale I the children supplied with wyclen I socks over their shoe l merrily slip and slid about hand Jn hand to the accompaniment ac-companiment of appropriate kitchen garden songs until the floors all over the building arc delightful to behold This Is similar In its results to the French method where polishing brushes made ol Russian bristles are I strapped to the feet like skates An excellent encaustic used by the French for polishing floors Is made of one pound of beeswax and one pint of turpentine until It assumes the consistency consis-tency of a paste This polish It must be remembered Is extremely Inflammable and great care must be taken in mixing It not to allow It to come In contact with the fire When ready to use melt over the register or In a pan of warm water until It is soft as butter Spread a thin layer over the clothcovered brick begin at one corner and polish In lengths letting the new row overlap enough to avoid showing a streak The I corners have to be done with a flannel cloth and on tho knees If there are black spots on the floor put on oxalic acid first then polish Bad spots maybe I may-be rubbed off with steel wool Cloths used for oiling and waxing floors should be kept clean by soaking them for half an hour in a strong solution solu-tion of salsnda Stir with U stick The water should be hoi and the cloths I finally l rinsed In the water that has a little oil In It generally using two tnblc spoonfuls of oil to two quarts of water To carve a steak successfully says a woman who carves as daintily as ally knight of the cleaver run the knife neatly around the bones which as they are freed should be placed at one end of the platter Cut the meat In strips a trifle over an Inch wide In the upper end of porterhouse and sirloin steaks care should bo taken to Include both apiece a-piece from tho tenderloin as well as from the other side of the bone The flank steak should bo cut In strips the same way and the round steak as well I with this difference that they should be cut across the grain taking In the tough and tender pans equally At a recent meeting of the Medical society of the county of Now York the discussion went deeply Into the question ques-tion of milk One prominent physician In showing how turn supply could be Improved said the work must begin on the farm The city Inspectors can only see that the percentage of butter fat Is not below Dr Henry E Alvord chief of the dairy division bureau of animal industry Washington took the side of tho farmer and enumerated many of the recent improvements In the quality of the product and Its transportation and distribution Bacteria seldom did any harm ho assured his hearers and most of the dirt that settled on the bottom bot-tom of tho bottles was not Injurious People might as well take their peck I I of dirt In that way as well as any other He expressed astonishment at the prohibition pro-hibition of tin sale of skimmed milk In Now York as there wus more food in one hundred pounds of skim milk than in one hundred pounds of ordinary milk Furthermore he ventured the opinion that sterilization or pasteurization pasteuriza-tion was simply cooking the milk thereby I there-by Increasing the texpiatlon to be dishonest j dis-honest as the milkman could cover up 1 filth in that way Milk dealers being invited In-vited to stato their case did so with I frankness One man told the physicians I that the very wealthy did no good to the cause of honest and wholesome milk as they were deluded by chefs who got a percentage from milk dealers The greatest assistance to those dealers who wish to serve humanity was that body of conscientious women who were determined de-termined that their children should have the best they could afford and who knew a good thing when they saw I it EMMA PADDOCK TELFORD I |