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Show HOUSEHOLD HINTS. Pineapple Ice. Peel and cut a pineapple pine-apple in small pieces, then press the juice through a puree press and sweeten sweet-en it with- granulated sugar. Put in a freezer and just let it frappe. Then serve in glass cups. Raspberry Rice. Have ready a kettle of boiling water. Drop into it one-half pound of carefully washed rice and boil hard for five minutes. Drain, turn the rice into a double boiler, add one pint of milk and two-tablespoonfuls of sugar and cook, stirring occasionally until all the milk is absorbed. Pack into a buttered but-tered border mold and set away until cold, then turn out on a large platter. Press enough berries to give one scant cupful of juice, add enough thick sugar syrup to sweeten and with this baste the rice until it has absorbed most of it. Fill the center with- raspberries, heap over them some stiffly whipped cream and gai'nish with some extra large berries. Cherry Puff. Make a delicate biscuit dough, a heaping teaspoonful of baking powder and milk enough to mix it into a soft dough, with just consistency enough to be stirred. Add a cupful of stoned cherries to this mixture, beat it well, turn it into greased cups and steam it half an hour until well puffed up. Serve the puffs with a hard sauce, flavored with caramel, or simply nutmeg. nut-meg. Not every housekeeper knows that a cherry tapioca, made exactly like an apple tapioca, is almost as nice. Clear Gelatine Jellies. Fresh fruit juices strained make delicious flavorings flavor-ings for jellies, and fruits cut into convenient con-venient sized pieces and moulded in a clear jelly make an attractive-looking as weil as delicious dish. Candied violets vio-lets and rose leaves are also moulded In clear jellies, as well as the fresh roses, pansies and orange flowers, for a .novelty, and the dish this flower jelly i3 served upon is ornamented with the same blossoms. This is frequently done for a luncheon, when the same flower and color decorations are carried out through the meal. Moulds in which jelly is to be moulded should be filled with cold water and left to stand until ready to be refilled with the liquid jelly. When the jelly is to be served, take the point of a knife and loosen the edges from the mould, place the serving dish over the mould and turn the two stand a few moments' before lifting the dishes over together, and let them mould from the jelly, which should be left perfect in form upon the serving dish. Stuffed Beets. Stuffed beets make a palatable addition to the' luncheon or supper menu. Even-sized vegetables should be selected, and after boiling be set aside for several hours in vinesar. W'hen required, remove the skin. coop out the center and arrange the cup-like forms on crisD lettuce leaves. Make a filling of chopped cucumber, radish, water cress, celery or olives, seasoned with French dressmg. Indoor Plants. It you want plants that have to be kept in an ordinary living liv-ing room to last well and flourish always, al-ways, have them moved into the passage pas-sage before the room is swept. Many plants are killed simply because the leaves get choked with dust. Put them out in a shower as often as possible; or if you can't manage this, sponge the leaves occasionally with lukewarm water. O Tapioca Pudding ' With Peaches. Wash half a pint of small tapioca: put it is in a double boiler, add a liberal quart of boiling water and b.ii half an hour. Peel and halve a dozen reaches, put them in a pan. add one-quarter of a round of powdered sugar, a salt-spoonful salt-spoonful of mixed ground spice, four ounces of butter and the grated rind of a lemon. Pour the tapioca over the fruit, bake-to a' delicate brown, and serve hot or cold with cream and wine sauce. Rolling the Umbrella. Has it ever occurred to you to wonder whv you can't fold a new umbrella to make it look as nice and slim as when it left the shop? It is just because you roll it wrong. This is the proper way: First grasp the ends of the frame in vour right hand, and hold them tightly against the handle. StiH holding, roil from the opposite end with the otluv hand. If you notice you v.ill see that nine out of ten people simply hold the handle with the right hand instead of grasping the fram". An umbrella that has once been badlv rolled never looks so nice agin, because the frame is slightly twisted. So make a note of this when buying a new one. How Blind Children Play. Many i young people who have good eyesight of their own will be interested to learn how little 'folks who have no sinht at all can get -.n. A writer in Little Folks gives a very interesting account of , their doings: "At the place called Swiss Cottage, in the northern part of London there is a large and splendid j building called the Blind school. Ma'iy I of the blind boys and girls of London i are sent to this school to be taught to read and write, and to learn some kind of work, so that when they grow up they may be able to earn their own livings. A visit to this blind school Ih a very interesting and wonderful experience. ex-perience. When the author of this article ar-ticle went with his friend, the pho- . tographer, they were shown into a large ' playground. A number of girls were playing together, and at first it was impossible to believe that they were blind. Most of them were romping about 'just like ordinary children with eyesight. They never ran into one an- 1 other, nor stumbhl against corners, so that they seemed to see exactly where , f they were going. Several of them were ' playing with skipping ropes, laughing N and shouting with great enjoyment, i Two girls would wind the rope, slowly -and steadily, until another girl would J run in and began to skip, while the rope 1 turned faster and faster, and at last J the skipper was out of breath. And yet j these girls were blind! How did they . I manage to run toward the rope just at the right time, and not get entangled, I or jump at the wrong moment? That ' i is a puzzle for little folks who can see J when they skip!" , . i |
