Show DOMESTIC ECONOMY this the perfect popover is said to be unattainable unless baked in the tiny dathen bowls that are now sold lor for that purpose I 1 I 1 woman who has agonized in id anit it over the wreck of a delicate colored d gown a dark sateen or dress of goods when left to efte 1 zealous but ill advised efforts of the undress laundress la will rejoice to know vold to have them laundered so that bai jc 0 tho ar may return in all their I 1 file e do not eline lie water in werch they are to be washed very hot and do not use soap davs miss parloa for two dresses make one gallon of starch by mixing one cupful ot of flour with one pint of cold water pour over this th three reeland and a half quarts boiling water cook well and strain through cheesecloth pour half the mixture e in in i a tub containing four gallons warm water wash one of the dresses in this rubbing the fabric the same as if soap were used rinse in two clear waters and bang out to dry in the shade the starch cleans the goods and enough is held in the tissues to make the dress about as stiff as when new thoroughly dry and sprinkle only an hour or two before ironing A clever surmise as to the institution of the first womans comans club was made recently by miss annie beaston the historical lecturer she said that she had c me to the conclusion that solomon must have had a rainy day club organized by his three hundred wives which accounted not only for his simile of the contentious woman and the continual dropping in in a very rainy day dav 11 but for his superior wisdom as well an obstinate grease spot on the kitchen floor may be removed by spreading on the boards a hot solution of fullers earth and soda allow it to stand tor for some hours to enable a ap sorption to take place Altho although carving at the table shows signs ot of becoming one of the lost arts owing to the fiat of fashion many a solid householder still prefers to flesh his blade and dispense his own meats to his household in patriarchal fashion for the convenience of the carver the fol following lowin g mints hints recently given to the wait waitresses in their special course at pratt institute race place the platter at the correct distance from the carver so that no readjustment is necessary see that no string or skewer is left in the meat except the silver ones which must be very loose A round of beef should shoud be placed with the flesh side up a rib roast with the backbone to the right of the platter the same fillet of beef must have the thickest end at right end of platter calves head bead with the lace face to the right roast pig with head to the left roast or boiled barn bam should lie with the thickest part on lurther further side of platter large biros such as geese or turkeys with head to the left small birds with h head ead on further side leg of mutton or lamb or rump ot of veal with thickest part towards the farther side rump ot beef with backbone at farther side pains should be taken to see that the platter provided is large enough or an extra dish furnished for the slices as they are cut with the passing of the holland shade houses take on a much more festive ap bearance pe arance but a new item of expense is added to the already omnivorous demands of the house bouse furnishing apportionment tion ment the french glass curtains which hang next the glass from the top to the bottom of the window may be as elaborate as the purse admits while even the simplest which come at fifty cents per yard are much more expensive than the best shades where these curtains sire are made to order the rich russian lace with ith raised work is generally chosen though irish point is also frequently in in evidence these reach from top to sill and side to side with ft a heavy border all around many however prefer the sheer muslin curtains hung in in pairs at the window these cross each other at the top making a double covering there but so thin that the lower one shows through they are looped back a few inches a bove above the lower sash and stop at the lower sill they are usually made with ruffles on the edge and are draped with white satin ribbon tied in a large bow with rather long ends these curtains do not lessen the necessity for other thin draperies of lace or oriental muslins mullins mus lins which also end at the lower sill and are draped black while a third set of velvet tapi stry or satin are frequently seen in high class city houses where a dim religious light is preferred taking day alter after day il says miss parloa no form of bread is so satisfactory as that made of the best wheat flour water salt yeast a little sugar to help fermentation and a little butter to make tender bread made with milk is very nice the first day but it tastes the second and by the third or fourth is very objectionable in fact it is spoiled nothing else gives the sweet nutty flavor of of bread made with water the loaves should be small and narrow 80 90 that the heat may penetrate to the cea tre A loaf that is not well baked and crusty is a failure do not bake to 14 covered tins as the more crust better in going abroad cautions an experienced perien ced traveler remember to have good rubber overshoes for you cant get them anywhere as you like them ahm tw and comfortable have plenty of 0 wraps for the voyage and dont forget A warm dressing gown to 10 sleep in on shipboard dont take too many under clothes as you can get them washed almost any place if you are staying a day and be careful of the candles at continental hotels they are dear things thing and they make you pay for one if it ia has only been lighted you can rent at A steamer chair on the steamer but write for it before you sail take a bit of colored ribbon along to tie on your chair write to the dining room steward td asking for a seat on en the outside of th the table not on the wall side you WM wall then be able to leave the table in a hurry hum if like the yellow plush a fealin fea lins in the first place singular in the next place painful and at last completely over powering comes upon you white tulips daffodils and jonquils jonquil are lor for the moment the most fashionable flowers for general table deco decorations decolati rati roses pink or white are the ac accepted cepin sa s1 favorites for the wedding breakfast with the same scheme of coloring tarried carried out in viands dishes and other decorations besides the more or less elaborate cantre piece a single long stemmed rose is laid at each plate A vegetable soup very popular with the french housewife is quite of adoption here into three table tablespoon fuls heated in a saucepan slice a large onion and cook slowly tor for half an hour being careful not to brown add two quarts boiling water and a half pint of carrot cubes and cook another halt halb hour add one pint white turnip cubes cube and one pint potato a half bal pint fiAnt leeks cat white pit a clove of garft on a tablespoonful of salt sall a teaspoonful sugar and a third ot of a teaspoonful of pepper and cook an hour if you have parsley or cerf feml enil a teaspoonful may be de added ten minutes before serving this soup is improved if some trimmings ot of meat or bone be added it may also be transformed into a lenten soup b by y substituting olive oil for the butter A ni roost 0 st delicious cream vegetable SOUP is made by rubbing a portion of this soup through a pure sieve and adding in g milk ak and a little salt to it it should i just Q ca corne to the boiling point and be served with sticks of pulled bread cr to use a brush with a crumb pan dur bog WK the progress of a meal is no longer allowable wable savoring as it does altogether too ten much of the sweeping process A silver knit knife or napkin usual y serves to remove the crumbs though some prefer to use individual dollies under the nates at dinner which byich can readily be taken up before dessert to selecting electing wedding presents a very d sug suggestion estion is is to put yourself in the els des P place ece and get something that her tastes and in her surroundings cir circumstances cum stances she will find service e and appropriate if she is to jard rd the thousand and one things that would be a joy to a housekeeper would 4 toe be but an embarrass embarrassment rhent of riches A chafing dish however or any of its accessories usually finds acceptance as well dwell as pretty decorations and furnish logs ites for the toilet table odd pieces of delry and fine pictures are nearly al s prized if a bride is to set up her hwn rod tree the opportunity for wn on widens indefinitely while the ms sary table silver is commonly left 0 o the generosity of the immediate enily ily there are many other ahinga sel ann duplicated that would prove a de ht A set of silver skewers for a joint or birds is always useful and ornamental wire baskets for salad shakers or dee deep act trying french bread pans for t the e V wu ine crusty loaves braising blaising bra ising pans wow follow glass rolling pins a soup di aute jt teter r small cut glass jugs and pitchers tt relishes a wire wire gauze toaster and Tar ets a cream whip a fruit press and trainer iner a tube for ec laires or any other of the 1 up to date contrivances for light aning knitig kitchen work will daily bring the r into affectionate and grateful re rembrance A shining breakfast table table a cheerful deft handed hostess a brilliant chafing bh a creamy under tender just done and in perfection as fruit and cereal are dispatched furnish forth an oblation that ought to send every benedict off to burneis with a psalm of thanksgiving on 00 his lips the secret of a light ome is in the beating of the eggs and the folding of the yolks and whites together allow one antul of milk or water to each egg with a tiny speck of salt not much as salt toughens and aad pe pepper er add salt to the white of egg and beat stiff with the wire beater not t the dover but not so dry that it ic breaks ks put one teaspoonful of butter for each egg in the chafing dish buttering in 9 the sides of the dish first fold the white into info the yolk which may have been beaten with the dover beater until and thick stir in the milk j just cutting the egg through it lift up and fold over keeping the air cells unbroken so that it will be spongy set the cutlet pan over the blaze while you spread the which should be like a sponge A palette knife or knife or thin wooden spoon is the best to work with let the remain over the blaze until it will slip together when it should hould be set over the hot water pan to finish the may be browned when it first goes in or afterwards the more slowly it is cooked the more delicate when done fold over into a golden roll and slip onto a warm platter A tablespoonful of minced chicken or ham a halt a tablespoonful parsley or mint or two tablespoonfuls of orange or fruit pulp spread over the top of the belore before rolling will serve to make a variety from time to time EMMA PADDOCK TELFORD |