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Show -- - t ' What can Tdg cIoitq wlth - j I CLEVER PICTURES F ICSl HBEE clever young v. omen oc- eastonally delight, tbclr friends llfcJJ with little gifts of den pictures pic-tures of home manufacture "Manufacture" is the word, for, though at least one of the girls is an artist of promLse, none of them paintB the picture The most they do in that direction Is to sketch a decorative border in India In-dia ink. All the picture are put through the paese-partout process The young women clip magazine mag-azine and newspaper Illustration and advertising cuts paste them on backgrounds back-grounds of cardinal colors, fasten glass tightly over the front of each and, when the work has been submitted submit-ted to pressure long enough to be firm, the picture is rtad.v for the recipient re-cipient L It is amazing what artistic results are obtained with simple clips. An advertising cut that has only casual interest In its original place can when separated from the letter press that accompanies it, be turned into a passepartout passe-partout picture of striking beauty. The glass lends a glamor and the strong background throws up the best points of the engraving or wood cut wonderfully. wonder-fully. Even the often unsatisfactory zinc etching or chalk-process cut borrows bor-rows attractiveness from the treatment f s4A& d-OATf Of ft v csAV7zr A A '.vim ifcfc&&vpj nv i h V osswz? y Ay Ml PICKLES SICKLES should be kept in giasa bottles or earthen jars, and be closely corked They must be kept In a dry place. It is important that pickles should be covered cov-ered at least two inches abuve the surface -with pure cider vinegar. All vinegar left after making pickles can be spiced and bottled to put in saw ei Remember boiled vinegar decreases in strength. Alum will harden homemade home-made pickles. A small lump of alum and a root of horeradiSh are often put among them. In making small pickleSi select cucumbers ol uniform sizes Any fruit can be pickled. Plums and cherries arc nice v. hen made inlo pickles. If cherries are chosen, ibey should be firm, whole and the sour variety. va-riety. Few remove ihe stems. They should not be overripe when used. Put them Into a jar and cover with cold vinegar. Leave three weeks in vinegar. vine-gar. Then pour off two-thirds the vinegar, sweeten and add a bag of pices. Tsz .v,:l r3zzr r a5.- sxo.yr PLANNING THE GARDEN CpKT 0 space should be given SS ,n ,ia,il6 111 a Bmall garden gj Land ir. loo valuable One ned not work among potatoes pota-toes and tomatoes until they arc well up. and it is easy to walk about where the plants arc far apart. A strip a foot wide across ihe. lot at the ends of the larger plantings Is enough for the path. Pieces of light board can be-, thrown down to walk or kneel on when the ground is soft. A strip of ground 1x6 feet, larger or smaller, at th edge of Hip vpgeiabl" garden, can be planted Closely wr b lettuce, onions radishes, chives pars-lej pars-lej and French carrots. This small garden will supply fresh salads for the tabic all summer. As soon as fnc crop is exhausted sow another. Plant ihe seeds closely in rows the width of the strip. Always gather the finest heads of lettuoe and pull the best looking onions, radlshou and carrots first The parsley should be at an end of the plot, where it may make itseli at home permanently. The chives might make ihe next row. A worker with even a little time can care for a small lot. wiih a cultivating cultivat-ing hoe kept handy, weeding done early in the morning and watering at night, nature will do the rest. Sketch a rectangle two-thirds as n Ide as long on ihe nearest edge of your lot Begin at the end Give a :i B four inchrs across to parsley, six to chives, sl to French carrots, six to little onions eight to small beets, eight to radishes and the rest to a good variety of lettuce, with a row of pepper plants to finish the other end This is a bed six feet in length. Nitrate of soda or common aalt scattered scat-tered on the asparagus and rhubarb beds in March will help the growth. Whatever is done before sprouts aro up must be done now. The asparagus bed should be worked, fertilized and mounded up in rows. The cutting will begin in April. Parsley is valuable as a uerve medicine med-icine as well as a table decoration. So vi parsley in pots indoors to get a sturdy growth before setting out. The seed germinates very slowly Soak it in warm water for a night and a day before planting. L FOR SPRING CLEANING BO clean varnish and paint, rub with a cloth dipped In a weak solution of vinegar and warn water. Polish with n wast ' leather. To clean gilt picture frameB, put a I gill of vinegar into a pint of soft, cole water Remove all dust from the I frames, dip a large camel's hair brust . in the mixture, squeeze it partly dry . them brush LhAJdiL dulS-a. amaH nai- 1 1 m Tcnn I Staffed Prunes Get soft, bright prunes; do not wash or soak tliem. but rub thoroughly with a coarse towel, much as you would rub the dow n from a peach. Remove the pits carefully In the half of a marshmallow inclose a pecan rut: put these in the place of the pits, close them, and roll in powdered sugar Line a glass jar or tin box with waxed paper and close tightly, and the prunes will keep for weeks If they have absorbed the powdered sugar roll them again just before serving. Sweetbread Loaf. Take two pounds sweetbreads, clean thoroughly, parboil for five minutes in salt water Take out and eligl tly cool. Take- three eggs and bat thoroughly) thor-oughly) dip sweetbreads in eggs, then in cracker crumbs, then again in gs. then in cornmeal, and lay in a platter plat-ter for one-half hour. Trepare a frying fry-ing kettle of pure lard, fry each sweetbread carefully and lay on a warm platter. Take one loaf of baker's bak-er's bread, cut off tops squarely so as to refit again, scrape out all the center cen-ter of loaf, then liasc the inside, toast cover of loaf, take one-half pound bacon and broil. Take one ta-blespoonful ta-blespoonful of melted butter, have a small brush and butter inside of loaf. Take sweet breads, lay row in bottom; bot-tom; take broiled bacon covering BVt er threads, one slice of lemon in center, add sweetbread and bacon la alternate lavers until loaf iB filled; on top have two slices of lemon in each end recover with top. Serve on tlon at a time. To clean marble, rub with a slice of lemon dipped in salt Leave for an hour, then wash off. All stains will be removed and a nice gloss secured Before sweeping carpets, take an old ! round tin. pierce holes in the bottom. . and fill with common salt. Sprinkle this over the carpet. It prevents the 1 dust from rising, brightens the colors, and prevents mothB. When cleaning mirrors and wln- dows. sprinkle a few drops of metal i polish upon a cloth and rub ov.r the glass Leave to dry, then polish with a clean cloth. warm platter well garnished with parsley. (rape t onserre. Separate pulp from skins of one basket Concord grapes, boil the pulps until seeds loosen, put through a col-land col-land r, and add to the skins, add four pounds sugar, grated lind and juice of two oranges, one pound seeded raisins, rai-sins, chopped quite fine, one pound finely sliced English walnuts His to-gi to-gi r and cook for twenty minutes or until it .is as thick as a fruit butler. Can and seal or put in open jars and over with paraffin. Chocolate Cake. One and one-half cupfuls of sugar, one cupful of butter, four cgqs beaten separately, one cupful of sweet milk, three and one-half cupfuls "f Hour, one teasoponful of vanilla, one tea-spoonful tea-spoonful of baking powder, oae tea-?por.nful tea-?por.nful of soda. Cooked part: One-half One-half upfuls sweet milk, one-half cupful cup-ful of sugar, one-half cake of melted chocolate. Let boil and stir In cake. Bake in layers and put together with following for filling. Tuo cupfuls of brown BUgar, one-half cupful of cream, on. -half cupful of butter; let boil five minutes and add one-half cake of chocolate melted. To remove smoke marks from ceiling ceil-ing mix a thick paste Of starch and water and with a cleau flannel spread it over tho mark. Allow it to get thoroughly dry, then brush off with a soft brush and the marks will have disappeared. Hot water marks can be removed from japanned trays by rubbing with sweet oil. "When the marks have disappeared dis-appeared rub with dry flour and a soft cloth. O Mint Cup. Extract the Juice from five lemons, UJiiDJi a. larnoa &ouiar- AM tbit - - I., n i ., as ; M FURNITURE I SLIP-COVERS H BY MRS'. McCUNE. fggj HE stuff to use Is called eider- down slip-cover material and BjH UsJ can be purchased as low as 45 cents for the 50-inch width. 011 It is fleeced on the wrong side, and BH on the right side it has the appearance iH of cretonne; It 1b very smooth and 9H expressing as it did the small boy who .ISfl rejoiced in his mother's new pur- j HI9 chases. "You sit on 'em and slide on 'em easy!" HR And this is quite a feature when ona aHH remembers the uncomfortable hoora mSKt epent on the pluah seats in the thea- MBBH ters and on "sticky" materials else- ran! where. jjjjjSl There are many reasons why the bH9 summer covering of furniture is ad- HB vised today. !Hfl First, it does away with the hot and BH heavy appearance of the winter fur- H9 nishingB of the rooms of the year- Uflj round house a condition unpleasantly iH noticeable at the first breath of sum- iB mer. Il One should realize that the rtuffi- flHI ness Is largely accountable for the SBB popular prejudice against spending an iHMBj unbearable summer in the city and BffJPj that, with the proper summer comfort. WSm one could really settle down to com- iffil paratlvc ease. SkII I remember the cool Impression I kIS once received on entering a town P house in the summer. The woodwork . was white and in good condition, aa $$m every spring it was given a fresh coat, f&aS and the floors were covered through- EH out with light blue denim. Ktfl The slip covers were of white cot- ilvvS ton poplin, trimmed in blue-and-white wLs? cretonne. Of course, everybody had fsSf to be careful of these things, but it it tfc surprising how fresh they kept. pjw It Is trite that after one learns to P&is take the proper care of possessions the seemingly perishable things as- f:l sumc more the light of possibilities. I think it more or less smacks of V' unrefinement to be hard on things, jH anyway. It is just as easy and much -' nicer to carefully use a marker In a H book instead of dog-earing the pages I M or slapping the open book face down iiJj! on any handy piece of furniture; to keep one's hands clean, so that one will never be guilty of 'finger marks;" V'r- I to place a paper or cushion on the seat o'v of a chair if it seems a necessity to '' S climb thereon; to refrain from setting f . a glass of water or a medicine bottle; J I on a book or on nicely polished wood; 1 to ihink before one throws a curtained 1 window open on a rainy day. I . If you can meet all these require I ments. light slip covers should have no j errors for you and you will have a 1 1 . tnightj cool-looking bouse. 1 The second great advantage to M gained by summer furniture covers i: that of furniture protection. W ho has hot suffered the iocon- f venlence of having those blue-white I po 3 appear on their fine mahogany furniture caused by perspiring backb and hands? A slip cover will eliminate this, as ii also will the fading of upholstered stuff and the sifting in of dust from j the open windows FH :.d the third slip-cover seat, which j will Wrongly appeal to many. Is the J good chani e afforded them to indulge I , unsatisfied longing for cretonne I furnishings which has heretofore been denied ihem. on account of then f being possessed of too much excellent fiim?! ure of another date to have been . f able to refurnish with the more moc- ern upholstery of cretonne. j It will be plainly recognized that I with slip overs of cretonne they will I be very "modernly" furnished for fully ful-ly half the year! HH Firs! of all, they virtually are mid f on the furniture A piece of the ma- t I rial ;s pinned on the part of the Chair one has decided to start with, and after it is carefully fitted, it is CUl ibo shape, leaving plenty of allowance al-lowance for spams. In this way one should carefully do j ihe whole chair, sewing the various f pieces together as one gets them cut t and trying on many times, in order to i insure a perfect fit. H Sometimes II Ifl found easier to do I all the basting before any part is re- t movee1; for others, working with a I preliminary paper pattern may seem J U ' W A m leaves from three-fourths of a Dunca of fresh mint, one and one-half cup- fnls of sugar, and one-half cupful o. water Cover and let staud thirty m minutes. Jt'3t before serving pour in- H to a pitcher over a large piece of ice . and add three bottles of chilled gin- ger ale. Put a small bunch of mint leaves iu the top for a garnish. I D v Sometimes one finds cracked eggs which are otherwise good. Z If one wishes to boil them they will . boll successfully if cracked on the op- I pnettft end. If. |