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Show Woman's Page A How to Eight the High Cost of Living ti HOW THREE LIVE COMFORTABLY AND HAVE SOME RECREATIONS ON $85 PER MONTH DUST DEADlY ENEMY OF MANKIND FEAR NO FRESH AIR NATIVES IN DRY COUNTRIES PROTECT NOSTRILS NOS-TRILS WITH OIL WOMEN AS INVENTORS A ST. PATRICK TEA -EASTER PUDDING AND THREE OTHER EXCELLENT WOMAN'S tti PAGE RECIPES f I : THREE LIVE ON $85 SALARY 4 My way of doing some things in II order to live within my son's iuccme may be n siil 1 ;on In the- lirta t place, to reduce our rent we make our I kitchen do I'ouble duty. By getting I a frame- and :-omc bright flowered ere I Bonne we maio a BCTeen which, when I I the meal is on the table, we place in I I front of the stove and sink, making I a nice dining room We turned the I I dining room proper into a bedroom I land rented It to a young man. To re- I I duce the gas bill we make one burner Bfn the range do the work of three by K using three sided 6tove vessels which K fit together W hen I have corn bread or biscuits 1 plan ray whole dinner to fm be cocked in she oven. Wo are care-iHfttl care-iHfttl to keep the lights turned out when i not in use One dny each week I get gi a 10 cent soup bone and make a po; I of vegetable soup, enough for two II meals; put what is left from the first meal in a jar; it will keep several days and needs only to he warmed over 1 take the meat from the soup bone, add two hard boiled eggs, one onion, a potato, salt, pepper and a little lit-tle butter and make a nice meat pie 1 take all the scraps of soap, put them in the stew pan with a little water, over the fire as soon as melted stir in a handful of meal, boll a few moments mo-ments and pour Into a vessel to mold This soap is nice for the bath or dish washing. My son, his wife and I live quite comfortably and have some recreation rec-reation on his salarv of $S5 a month M P K WOMEN AS INVENTORS. It is sometimes stated that wonKti lack creative ability, and it will surprise sur-prise u great many people to learn that feminine skill and Ingenuity have played an honorable part In supph-ing supph-ing the world with the useful inventions inven-tions that have contributed so largely large-ly to its material progrers. A remarkable versatility in talent is shown in the case of Harriet Hos-mer. Hos-mer. She is noted as the sculptor of the Sleeping Faun, and also as the Inventor In-ventor oi the permanent magnet as a motive power for lifting large masses of metal, and of a novel method of changing lime into marble. The ice cream freezer was invented invent-ed by M rn. Nauty M. Johnson The science of anatomy in indebted to Mmc De Condray for the manikin, while Jeanette Powers is the author of the aquarium. Miss Mary Walton of New York has contributed to the comfort of mankind man-kind a device for deadening the sound on elevated railroads, and also a successful suc-cessful smoke consumer In 1871 Margaret Knight of Boston Invented a machin? for making paper bags, and a Washington woman hai I given tu-r name to the Coston light o valuable for maritime signaling. Fran ces Dunham is responsible for the comb foundation for beehives It should be borne in mind that all these products of woman s skill an eminently practical and successful, and thev are onlv a few random 8Z- ' amples of what the sex has accom-i accom-i plished. When we consider that these things have been done in the : I very beginning of woman's emaneipa tlon from the handicaps of tradition It does not seem ery extravagant to ! imagine that some day the world m iy be honoring a female BdlBOD DUST IS DEADLY. The woman who works ovfr a dusty desk is taking her 1 i f- In her hands It is absolutely necessary to health I to keep rooms lro from the microbe which accumulate on dunty books and ! rfilk and velvet hangings. Rooms that are kept closed from the fresh air arc obsolutely danger-l danger-l ous to enter Have you not noticed how I a person will sneeze from the flying , dust and at the same time look for ; the draft? There is far more danger caused 1 from dust than fr-ni drafts Working girls should be careful to , start ea'-h day In the office with clean i tables and clean implements A typist writes me that her hands are soiled from the ink on the tape. Such girl should keep a bowl of water and hn.lf of lmon beside her and clean her fingers as ofton as pos-I pos-I slhle. Rut even ink BtatlU are not as l dnneerous as accumulated dust When leaning over a dusty desk a I single inhalation will draw in enough . microbes to start a sort throat, nnd I almost all ailments start with that symptom Women who sweep floors should j cover their nosos and mouths with B piece of sterilized gauzo. which will gather the dust and m'crobes and prevent pre-vent them from filling the nostrils and throat. Fear no fresh air; let it blow-through blow-through your rooms as much as possible; pos-sible; It can only clear the air of dust aid cobwebs. In dry, sandv countries the native?, i fill their nostrils with oil in order to 1 I protect the small blood vessels and . 1 1 -sues on the inside of their noeca from the drying and heating dangers J which lurk in the dust. Wc who live in cities where dust Is everywhere should remember this suggestion and profit by it Many sore throats and catarrhal colds would be a voided by so doing Remember : be time appropriated ! Tor cleansing and airing the working I room is just ten times so much added to cutr lit i- A ST PATRICK TEA j Upon arrival, the guest6 found the j ' latch-strin'- o it foi the porch door ; was. ajar. There the hostess greeted I them, juj-t within ih'-' liing-room cur- tains After a moment's chat each I one passed on to the tallies where (hr- were served With chilled tea In whirl) was a thin wafer of lemon and la dainty sprig of mini, the whole placed with a shamrocl; napkin on a shamrock piatv The guests were then invited to choose whatever seemed most tempting, after Which the left the tables, plates In hand, to mingle with trlenJs Tables bore, besides glasses, cut Isiicar. lemon, mint, platps. and napkins; nap-kins; pretty plates of cheese wafers and low dishes of green wintcrgreen berries, and candied orange peef To make the latter, cut the peeling in quarters from the onuigeM. Roil in Iciear water until the 'pulp Is soft I enough to pier-e w ith a fork. Scrape ,ofr the white part without breaking I the peel Roil one cup of sugar and one "i water until the syrup hardens In cold water and the skin is clear Drain, dry and roll in sugar. Cut In thin -trips with a BClSBOrs. Another gellca jy which was a tyn leal St Patrick s day dish was shamrock sham-rock cheese It was made nv mixing mix-ing one cake of American cream H.iese with one-fourlh the amount of finely chopped Pecan meats, moisten with cream oi mayonnalHe ; and season w ith salt and pepper Decorate Dec-orate the top with Pecan nuts placed in shamrock form, and arrange on 1 waier cress leaves. As a relish noth. ing could be more delicious, and the dish itself adds greath to the appearance appear-ance of the table. Another prettv ,jisb for such an informal in-formal "Green Tea,'' is 1 Buttercuns." I For the purpose, mold verv thin Blld Ot rnigel cake In the bowl of desyeri spoons and carefully trim off the edces While shaping these, cover with thin icing which h9s been tinted fliov. with the yolk of an egg When the frosting has set, remove the cake from the spoons and place the petals In the form of buttercups Fill the center with coarse granulated sugar tinted with harmless vegetable coloring. color-ing. Serve on Individual plates. RECIPES Easter Pudding Yokes of 3 eggs, 1-3 cup of sugar, grated rind of 1-2 lemon. 2 table-spoonfuls table-spoonfuls of gelatine, 2 tablespoonful? of boiling wa'er, whites of 3 eggs. Soften the gelatine In cold water I then addrthe boiling water, stir until the gelatine Is dissolved. Reat the yokes of the eg:s and add the sugar gradually, beating constantly meanwhile: mean-while: then add a few gratings from the outside of the lemons. lemons should be previously washed thoroughly thor-oughly Next add the lemon juice: then the dissolved gelatine Blend , thoroughly and set aside to cool When It begins to thicken, fold in the whites of the eggs, which have been beaten stiff Do not beat the mixture, mix-ture, or the air cells In the beaten etrs will be broken up and the pudding pud-ding spoiled; Simply blend thorough- 1 ly. Put in any mold desired and serve ; with whipped cream. An effective j way to serve it is to mould the pud-ding pud-ding in a ring mould and pile the whipped cream In the center. A ring I mould may be improvised with a j round vegetable dish and a bowl. I Place the bow 1 in the center of the . larger dish and pour the puddlnp around the bowl. When "set," remove re-move the bowl and turn upside down. Woman s World foi March Veal Loaf a la Creole.--Put three I pounds of lean veal through the meat grinder and add three well-beaten e- one cup of cracker crumbs, anu melted butter, ten Lnblespoons of , sweet milk and fixe level tcaspoonfuls Of talt, one and a half teaspoonfuls of ', black peper. a dash of cayenne, and i one teaspoon of Extract of Beef. One cup of pecan meats ma be added Shape into a loaf In a baking pan with 'one cup of water poured around it I and tilts of butter over the top. Cook two hoi rs, basting frequently Serve either hot or cold, cut in thin slices, with Creole Sauce. Creole Sauce Boil one quart can of tomatoes with two tablespoons of chopped onions, two of t,weet pepers, one of Japanese spices, one each of salt and sugar, and two bay leaves, until It begins to thicken Strain through a fruit sieve and add one Mbledpoon of butter rubbed with one of flour. Add cayenne to taste Cook until it thickens. Scalloped Pork Sausage Place In B baking dish first a layer of bread crumbB, then a layer of cold sliced potatoes (which have previously been boiled), then a laverof sausage meat, and repeat until the dish Is full, being be-ing sure to have bread i rumbs for the top layer. Coer with milk, adding salt and pepper. Rake In a moderate oven. One ten-cent can of pork sausage Is sufficient for this recipe, and with an additional vegetable at u meal, and a dessert: It makes an economical eco-nomical yet abundunt dinner. Stuffed Peppers While one cup of rice is bollln. remove stems and seeds from eight large pepper Steam In a very little water until tender. Chop or grind one cup of cold boiled ham and one half cup of dried bread crumbs. When the rice I I done, remove re-move from the tire and add to It the meat, bread crumbs, salt to taste, and one half cup of canned tomato BOUp or one cup ot r;wined tomatoes stewed until thick. Alo add one or two chopped peppers to the mixture Fill the remaining peppers, and put the remaining mixture in the bottom oi baking dish. Set the peppers upright in this pan and over all pour one tea-spoouful tea-spoouful of extra I beef dissolved In a cup of boiling water. Bake, in a moderate oen for forty-five minutes. Just before serving lay a thin slice of bacon on each pepper and return to the oven to crisp. Serve in baking dish. . "T. E. S." |