Show housekeeping THE YOUNG HOUSEW IFIL if the fat in the wing frying kettle is hot before you bu are ready for it put in a dry crust of bread it will not bum as long as it has something to do only when it is left idle jt it iss is convenient to have an iron haler pr attached 4 y a long to the band pf af ap apron when fa en cooking it saves avex buret fineff or scorched aprons auda and is always abband apa A woman who lives in the country ghere ban they their own meat gags says afie cannot find out even from the e botcher ir in what part of the beef the sweetbread is found butchers know abis his organ as the throat and heart or stog sweetbreads sweet breads in iii physiology the organs are known as the pancreatic bandit Han dit the throat sweetbread bei being the ato odeas and the heart sweetbread the tou the heart sweetbread is much ir better letter than the throat being of good babe compact and tender while the throat is is long loosely put together and iv inclined elined to be tough in the common books on physiology nothing is said in regard to the change that takes place in these oese organs as the animal matures I 1 od many butchers who know that there are afe no tender sweetbreads sweet breads in the matured animals but do not know the reason why these organs are tender and felicate Ae eli licate cate only while the animal is quite g while the calf is still on a milk Y liet let an the ie s sweetbread will be white te P plump ump band od tender but just as soon as the food is changed to grass the organ begins to loses its form and dow d tougher plump rows darker until in the full grown fr beef f it would not be recognized what i true of beef is also true of mutton the rhe sweetbread in the lamb is delicate delicata e and delicious one never finds it in liis form in the matured sheep steel knives used at table or for cutting ng bread meat or anything for abich a sharp knife is needed should be used for stirring or cooking iny anything very thin dut catl in hot greate grease as it makes them chevi galver ilver in daily use may be kept bright a very long time if always washed in hot so suds suds and rubbed briskly on a soft dry towel silver and glass should both be viled right out of the suds without rinsing dry salt will remove egg stains from r 0 spoons ar and A gum camphor kept with sils ver will prevent it from tarnishing r t camphor will also keep away mice moth aid other vermin 4 apropos of dinners dinner one of the burn questions L in society relates to the questions rang t i of time that hosts should wait for ry r guests on such occasions there re a few people most of them women ischo 0 are notoriously unpunctual and it fe embarrassing to d decide whether tinner er shall be dept kept waiting for them or 1 ohp bether ther it shall be served without their es ence comm common on bense sense I 1 declares that fifteen en minutes grace is enough to ov for difference in in time pieces and rr or acci accidents dents and that afar that period has 1220 10 elapsed I 1 S ed the banquet should go on ith abose t those who have I 1 arrived and i the loi others liers be allowed to co come com e when n they choose A longer delay destroys appetites is detrimental to the where the theater or the bojara lra is to follow low the pleasure of the evening may be spoiled by it all good housekeepers know the aue value of a large sized apron for use in ahe kitchen for some years I 1 have zed sed another and as necessary a i part of aa kitch kitchen eib outfit namely a kitchen W acque a calico fitted loosely aver ver my dress that I 1 can put on when I 1 m dressed for the afternoon if I 1 have iwin in I 1 t the he kitchen as one so often has eo do with the alp help we have it is buttoned up the front dose clode ak to the neck and the sleeves have ids ads at the wrists I 1 find it keeps out smell of the grease thit that will saturate y a woolen dress when one has to spend any aby time tim cooking on the stove or ranee this with a large kitch kitchen apron gives me aie a complete coat of mail and then n when my work is fibish finished ed I 1 slip off the and apron and ana prestol presto I 1 iam am dressed adain for the parlor or comp company acLy with so little trouble I 1 would not b be without the for many times the dost cost and trouble of making it it |