| Show scientific miscellany CELLANY when in the exigencies of light housekeeping camp or invalid cooking a few slices of crisp brown toast seem desirable a fair substitute for the usual fire of coals may be found in a clean sheet iron spider heated very hot over any kind of a flame gambero sene or wood do not use butter or uy OW fat during the toasting process but bt spread lightly with butter when te dished shoemakers are now frequently called upon to fasten two little strips of rubber across the sole of babnew shoes at the ball of the foot this thin to Is done to obviate the constant tendency to slip back that attends the babies initial efforts at learning to walk every one who has noticed a baby talc tak ing its first erratic steps from chair t to chair slipping back until the HMO soles are worn almost as smooth as aa glass and has felt his own ankles ache with sympathy at the strain will count this idea worthy general adoption in the home of a real old fashioned housekeeper one who fully merits merita solomons commendation as to looking well to the ways of her household the following new old ideas were gleaned that may be utilized by younger housekeepers folds of woolen cloth some three inches wide were tacked with furni tum tacks down the inside of the bed room door casings so as to la lap v over the crack made by opening the door on elk its hinges hinge sand and shield the occupant of the room from the too curious X awse e of any peeping tom who might fee be passing through the hall this prevents also any draft from blowing too rudely on the head of the sleeper when the bed Is placed just behind the door furniture protectors that kept doors doms from swinging back and marring beds covered edwIth walh and bureaus were bricks cover pieces of carpet to correspond with those on the floors last but not least were cotton bovera made to button over in mattresses at tresses akus protecting them from lint dust and unseemly spots for the housewife who dotes OR 0 homemade home made preserves the green sad aad white citron still holds itself in abeyance preserved citron makes a handsome handa ore and delicious sweetmeat especially when prepared with ginger lemon or of raisins in this form it is frequently served with custards bustards cus tards blancmanges blanc blane manges or ice cream pare off the green sk in halves and remove the soft part then cut the fruit into diamonds of any fanciful shape desired weigh the fruit and to every six pounds of rind allow a quart of water and a quarter of a pound of ginger root well washed cover closely set on back of range and steam for two or three hours not ai allowing lowing the water to actually boll boil at the end of this time remove the rind from the water and throw teto very cold water while the syrup Is 18 heing prepared make a syrup allowing five pounds of sugar to the six pounds of fruit and another pint of boiling water added to the water in which tine fhe citron was steamed remove the ginger root from the water and when the sugar Is dissolved add the fruit cook slowly for nearly an hour then skim olit oat the fruit and spread upon platters in the sun or by the range until firm and almost cool now add to the syrup one pound of malaga raisins seeded two lemons sliced very thin taking care that no seeds go in and a few URY tiny strips of ginger root simmer slowly until quite thick return the citron to the syrup and cook fifteen longer pack the rind in jars pour over it the syrup and when quite cool tie up to the family who are fond of sage but forego its allurements allure ments owing to the uncertainty attend attendant aut upon ift if comp composition position ion or b because acau se they to pork the the following substitute is recommended buy a shank of beef and boll slowly until very tender chop fine and season as for sausage allowing to every pound of chopped meat one even tablespoonful salt a scant half teaspoonful pepper and a teaspoonful sifted sage or summer savory as preferred mix thoroughly and crowd into cotton bags previously wrung out of salt and water and dried the five or ten cent salt sacks are about the right size and may be utilized in this way tie the bags tightly and keep in a cool place when needed turn the end of the bag back and slice and cook in spider until brown the latest popular accompaniments to the cracker and cheese course are old fashioned preserves citron ginger peach or orange although americans as a rule have shown themselves indifferent to the claims to the humble carrot claims long recognized and appreciated by german and french housewives the published results of recent experiments conducted by y experts connected with the united states department of agriculture may induce the progressive housewife to give carrot a fair trial although declares axes the report carrots contain less nitrogen than potatoes they are found to contain relatively more nitrogen and therefore to furnish more matter available abr building muscular tissue in regard to best method of cooking the following conclusions were deduced froin actual experiment first that in order to retain the greatest amount of nutrients in the cooking of carrots the pieces should be large rather than small second that the boiling should be rapid in order to give less time for the solvent action of the water to act upon the food ingredients and thi third rd that as little water as possible should be used and if the matter extracted be used as food fooce along with the carrots instead of being thrown away the loss lose of twenty to thirty per cent or even more of the total value may be prevented in this connection the german method of cooking carrots is to be recommended cover with boiling water add one teaspoonful of sugar but no salt boll boil antil until tender then season A good glod suggestion for kitchen aprons is that they be made with a ruffle on the bottom this standing out fuller than the dress skirt serves to catch whatever of soil might spill or drop otherwise injuring the dress it if to this be added a good holder fastened to the belt ebelt with a long enough cord to enable one to reach the back of the oven a pair of half sleeves extending nearly to the elbow and held in place with an elastic the wearer may count herself armed cap a p bor work even with a dainty atter afternoon noon gown on A recent traveler in japan says that the ja japanese anese frequently use other de which pass under the general name of tea one is in made by pouring hot water on orange peel and the seeds of the another other Is an aa infusion of salted cherry bl blossoms parched barley or roasted beans they prepare also what they call luck tea which Is partaken partaker par taken of in every japanese house household hoid on the last day of their year this Is made from salted plums seaweed and the seeds of tha A sensible and pregnant suggestion that mothers will do well to take to heart beart was that made by mrs west over oer alden of the new york tribune duregg the recen tW 6 t T U convention at af toronto speaking of the to be employed in the further ance of this great work mrs alden gave expression to her idea that good humor was one of the greatest work this is a point not often dwelt upon but every mother knows that there i s no more potent factor in keeping children in love with home and in love with whatsoever is pure and of good report than a resident and radiant atmosphere of cheerfulness and good humor A laugh is worth a hundred groans in any market and the sour faced mother teacher or would be reformer will never gain an enthusiastic following be they or their teachings ever so worthy among the seasons novelties in table service are plates of fine china decorated in the center with portraits of celebrities in place of the older historical or mythological figures these plates come in sets comprising groups of poets presidents novelists or composers vases for table decoration are made much higher to accommodate the growing fancy for long stemmed flowers in the carpet stores the newest heavy ingrains are patterned both as to design and color after oriental rugs while the whilton velvets velvety and body brussels have blossomed out in trailing vines and nosegays nose gays of rosebuds pink and white on effective backgrounds of castor brown biown deep green and old rose in regard to convalescents says the broad shouldered family physician amuse the patient a good deal but do not give him too much of even a good thing be careful about visitors limit their stay even the pastors and lay the responsibility on the doctor the savory scallop is again in m market though epicures epi cures declare that it is not at its best until january and february at that time the portion called the tongue is full and of bright orange color the scallop industry in the united states is not a very old one as until about a quarter of a century ago its value as a food product was scarcely recognized here five years ago the united states government awakened to economic and commercial value and set about collecting statistics of receipts at the various markets the scallop to is a short lived kolusk arriving at maturity and dissolution in two years in its natural element but dying in two days when removed the seal scallop seldom arrives at its natural state in the new york market as the dredgers have the pernicious habit of soaking them with the idea of making them plumper and whiter this is the explanation of why they are so difficult to fry for as soon as heated they flood the pan with water chilling the fat in which they are to be cooked they may be fried with ib thin in cut slices or bacon or in butter but in either case must be drained tor for an hour or two in a colander after washing then dried as thoroughly as possible in a cloth before attempting to cook them dust with flour and repper but do not add the salt until they are cooked as that tends to extract the juice have the frying medium bacon tat fat or butter very hot and serve on a very hot platter with very hot plates and eat at once accompanying them it if possible with baked potatoes and watercress they may also be cooked with anchovy paste lemon juice or parsley adding the paste and lemon juice after the scallops have browned cook a little longer add minced parsley give that a few moments and serve this method is a popular one with devotees of the chafing dish dih EMMA PADDOCK TELFORD |
