| Show I 1 fireplace fittings grow embracing furnishings appropriate for every style of fireplace from the massive queen anne log fireplace to the daintier fin de grates and man among tho th SP seasons anns rov novelties elti are wood baskets of sealing wax red en ameller wicker and forest green As toilets grow more elaborate the great brains of masculine in ven tors spurred doubtless by exigencies arising in their own households have taken up the problem and beds cou couches chea trunks and bags for the hous l j ing of these treasures are rapidly mak 1 ing their appearance new couches are made so that thet the top turning easily back discloses an airtight storage place where skirts may be spread at full length por for them the waists the brass bedstead opens a re fuge in two dust proof drawers placed underneath one drawer opens up at the upper end of the bed and one at the foot the length of both being the thea width of the bed there Is a space apace between the closed top of the drawer and the bed to allow for the free circulation cu of air between A pleated curtain to match the draperies of the bed is tacked to the front of the drawers I 1 hiding them from view when closed so go much for the kind offices of th the 1 cabinet maker in aker nor Is the trunk make far behind A new dress suit case for foi women Is made in extra light to hold an entire gown without crushing while a hat trunk with places toi for seven hats makes milady a happ lesii woman there Is in this a velvet rest to which bats are am hut but which may be remae it if occasion before putting the winters supply t vegetables into the cellar see that it lie is absolutely clean sweep and dust I 1 out the bins brush down the falls tw tee of cobwebs wash and 1 swing owing shelves and put a thick coat of whitewash on the walls if possible keep the winters supply bf W canned fruits in a closed cupboard cub board but falling that wrap each jar in a newspaper to exclude the light write the name of the cont contents lents on the outside and stand in orderly rows on oil the swing ihei shelves veo thus protected the fruit will keep its natural color until opened to be sure that the house is on a 9 healthy found foundation atlon and that no animal or vegetable product is left lef t unnoticed to decay and invite disease germs inspect often sweep weekly and air a few hours daily excepting in n extreme cold weather A salad dressing for lobster that la Is much affected by philadelphia housewives is made in this fashion take two raw eggs beaten together one cupful of milk one halt half teaspoonful cornstarch four hard boiled eggs a quarter of a teaspoonful of cayenne pepper one teaspoonful of salt calt four large mustard spoonfuls of mixed mustard one cup or one half cup ot of olive oll oil one tablespoonful of vinegar sprinkled over the lobster before alx ing in the dressing when the raft male comes to a boll boil put in the raw eggs and corfi starch stir ing ingall ball the time ao make it smooth take off the range when thick and set away to cook this can be made in the morning and allowed to stand until evening have ready the four hard boiled eggs wash the yokes fine and add the cayenne pepper salt and mustard then beat up the cold dressing andade it stirring all the time when it becomes like cream add the oil as slowly as possible mix part of the dressing through the lobster and mask the lobster W with the remainder this quantity of dressing suffices for one large or two small lobsters with the best beat intentions in the world most young mothers are quite as ignorant as baby no I 1 itself regarding the care required to keep its small person in order to such a word froman from an experienced nurse may settle doubts and make assurance doubly sure As soon as the teeth come clean aleas daily with a soft rag or a soft tooth brush and inspect carefully once week for evidence of decay or spots if the latter appear rub with a little pumice stone cut a match like hk a chisel dip in pumice and rub the teeth in cutting the tiny nails donot do not them too much at the corners ly the toe nails as it chapt ib apt to rive alve rise to In growing nails in regard to he hair a brush and coarse comb are all that should be used as an the fine fin mb kab is a relic of barbarism if the skin on the heel is inclined tos toi become scurfy tub rub with val vaseline leline to soften bolton then wash off with warm water and nd castile soap taking oare care not to press heavily on the fontanilles fonta nelles or soft spots if the hair tends to fall all out use bay rum and quinine in a proportion of twenty grains of the latter to a half baff pint of bay rum once more the coming of atthe the stormy days snowy evenings and whirling blasts brings with it the suggestion that the season for homemade home made candy Is at hand the craving for sweets is a perfectly legitimate one often of ten sin in deed indicating that nature to la reaching out instinctively for needed help indulgence in such cases whore where sweets are pure and are taken 41 t kiil proper time Is not only safe ode but frequently beneficial with hurlers Huy lers best beet however at 80 cents ter per pound and confectioners confection ers sugar only 10 cents it needs no great mathematician to figure out that she who has a argual mind had best become her own confectioner nor is this a difficult task with a clean skillet or bright basin on the kitchen range or with the chafing dish on the dining table with gumption and foresight in ha having ving materials prepared and at hand a varied store of sweets may be prepared that will be vastly to the credit of the amateur confectioner A few of the points to bear in mind in making homemade home made candy are that the finest granulated sugar is preferable for cooked candies that porto rico molasses and light clean brown sugar with no mo strong or woody taste are the requisites for ca or molasses candy that cream should always be used in preference to milk or tailing ailing that butter that cream butter and flavoring should be added after the candy is taken from the fire or the richness will be lost that fruit juices strawberry berry pineapple lemon and orange make the best flavoring and that vegetable colorings are to be preferred that blood beets give a dark red color and cranberry juice a delicate pink that fresh spinach cut in alcohol and allowed to stand for a day gives a beautiful green and the yolk of an ess egg or raw grated carrot juice furnishes a rich yellow that a vanilla pod from the druggists cast will not cost more than cents and will furnish a much better extract at much less price thim than any aily vanilla extract you can buy that the way to prepare it Is to soak it in deodorized deodorizer grape spirit in a dark closet for three weeks before using allowing one teaspoonful teaspoon tul powdered bean to two ounces of spirit and lastly that it to is the finishing touches that make the difference between dainty inviting bonbons bonbonis and crude untidy lumps of sweetness that betray the ear careless eless amateur an excellent rule for the fondant which is the foundation of the delicious french creams is thus given by miss lucy andrews to every cup of sugar allow half as much water and one eighth teaspoonful cream tartar to change the chemical nature of the sugar so it will not granulate cook in a round bottomed bowls bowl it if possible and cover to prevent having to wash the sides afterward soil boil to a soft ball test and as soon as a bit dropped into cold water will fold together it is done it Is ie better in any case that it be underdone rather than over this may be flavored with fruits nuts or raisins it keeps well and may be left in a covered jar for weeks when ready to use take out a portion at a time and add fruits grated cocoanut coco anut dates almonds almonde or whatever to is desired to the L creamed mixture the peppermint sweets which are so popular as a bon douche bouche to go with the after dinner cup of coffee are am made by melting a portion of the fondant in a double boiler adding a little peppermint and beating to a cream drop the mixture from the point of a spoon in little spots i about the size of a dime on oiled paper and add it them harden if desirable these may yet again be metamorphosed sed into chocolate peppermint by dropping in melted chocolate lifting out carefully with a fork and plating placing on oiled paper to dry buttercups Butter cups are welcomed by both young ung and old molasses candy to is first made by boiling together two cups of porto rico molasses one cup of white bite sugar three quarters of a cup abo ot of water one tablespoonful rounded ot 0 butter and one half tea spoonful cream tartar to prevent granulating ula ting do not stir and as soon as aa the syrup begins to boil cover with a hd when the candy is cooked sufficiently it will form into thick globules glo bules when dipped in cold water remove from the fire pour on an oiled marble or platter and as soon as cool enough to handle begin to pull the candy should be rather sticky at first else it will not be of the right consistency when done As soon as it gets so it can be easily handled hold over the stove pull briskly and it will begin to whiten now place on the slightly floured board and stretch out into a long narrow shape lay in the center of this a fondant roll over pull out into sticks about three of an inch in diameter and cut off in inch pieces with a pair of shears lay the pieces as cut on an oiled paper or floured plate these buttercups butter cups properly made should be brittle at first but rapidly melt in the mouth another rule for chocolate caramels caramela ca calls for one cup porto rico molasses and one heaping cup of brown sugar sugae boil very slowly as it is stringy as it falls from the spoon about fifteen or twenty minutes add two squares grated chocolate and simmer five minutes remove from fire add one tablespoonful thick cream or one dessert spoonful butter flavor with cinnamon or vanilla turn into buttered tins and mark off with squares before the mixture becomes cold an experienced says due regard must be had to the state of the air for candy making on a damp moist or rainy day when the air is full moisture syrup will not evaporate or candy harden well for the same reason it is not wise to have anything on the stove that will throw off steam when sugar is cooking for fondant the question of how much water should we drink is referred to by the journal of hygiene to our instincts with the assurance that they can tell us much better than any hard or fixed rule for ages says the liberal writer our instinct have been acquiring a knowledge of how much to drink and transmitting that knowledge to descendants and if we follow them we shall not go far out of the way it is of more use to us to know that pure water is essential and that impure water is one of the most dangerous drinks than to know how muc machof hof it is required dally daily if one lives in a region where the water is bad it should be boiled and put away in bottles well corked in an ice chest and in addition one should eat all the fruit one can cam if fruit agrees as fruits contain not only pure water ts but ut the salts which axe are needed to carry on healthfully the functions of life the glint of brass brightens all the windows of the house furnishing stores these days tor for brass is emphatically this seasons favorite metal tables brackets frames cabinets desk furnishings ish ings screens even portieres port leres eres and hangings hannings hang ings glitter with an almost barbaric prodigality of this brave metal and those favorites dresden china sterling silver and old tapestries may as well veil their faces till the reign of brass is accomplished pigs in blankets are again in favor for luncheon or supper they may be prepared prep axed in the chafing dish or on the kitchen range as fancy dictates take a dozen plump oysters wipe carefully salt and pepper cut some fat bacon in very thin strips wrap each oyster oy 8 ter ln in a strip of bacon and pin with a wooden toothpick have the frying pan hot and fry until the bacon is crisp and brown serve hot on and give thanks EMMA PADDOCK |
