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Show ; If I . T j Jl WomaiTsJPagc ! Jl QTmsehdld affairs . MENU HINT. Breakfast. 1 . Baked Pears 1 Coffe TP M"k lo. Luncheon. Cheese Souffle Toast Sticks Apple Sauce Tea f Dinner. Braised Mutton Brown Gravy ,T ttRlcer, , Bolled Onions 'Lettuce Salad Peach Dumplings Coffee. White Fig Cake One-half cup ( .'-shortening, one cup sugar, one-fourth cup milk, one and one-half cups flour, lone-fourth teaspoon salt, two teaspoons tea-spoons baking powder, four egg whites, six figs, three tablespoons sugar. Beat the shortening to a cream and Igradually beat in the sugar; sift together to-gether the flour, salt and baking powder and add to the shortening mixture, alternately, with the milk; lastly, add the whites of egg beaten very light and beat vigorously. Bake in two small layer cake pans about fifteen fif-teen minutes. Cook five or six figs in boiling water until the figs are tender ten-der and the water well evaporated; ,chop fine, add three tablospoonfuls of :sugar and stir until boiling, then use a filling between the two lavers. Mix a cupful and a half of sifted confectioner's confec-tioner's sugar with a little boiling fwater (about three tablespoonfuls) and half a teaspoonful of orange extract, ex-tract, and spread over the top of the Two Loaves White Bread One-third ill,' .caKe compressed yeast (at night), one- Mi . toalf cup water, two cups scalded milk JFi or half milk and half water, two table-f table-f -spoons shortening, two tablespoons I - sugar, one teaspoon salt, about seven I- cups flour. I ; To the milk, or milk and water, aud I the shortening, sugar and salt; when I lukewarm add the yeast mixed witn I : the half cupful of liquid and the flour. I ' Use an earthen bowl and mix with a I : knife to a dough. Knead until elastic. I Let rise in a temperature or about 75 I . degrees Fahrenheit. The shelf over I ' the stove is not a suitable place. When L - ' doubled in bulk shape into two loaves. When again light bake about one hour. To mix In the morning use one ; whole yeast cake. Using Old Paper When peeling po-: po-: tatoes, apples, peaches, etc., spread a ! ; paper on the table and drop the peel- ! ; ing on it, and when through gather paper containing the refuse and consign con-sign to the flames or garbage can. i When scaling and cleaning fish, f place it on heavy brown paper. This : holds all refuse. Chickens can be t cleaned in like manner. Use a piece of white. wrapping paper for flouring V chickens, meat and fish for frying. . In making pies, cookies and biscuit use smooth white paper to roll the !f ?;ln dough out on, instead of a kneading board. This is more satisfactory and i you will have no sticky mess to clean, t which save3 time and labor. . Place the baby's high chair on a r newspaper at meal time to catch the crumbs and food baby drops, thus saving tno rug from being soiled, and the paper ana waste can be rolled up together In a moment. Feed the dog his meal on a paper; it saves the floor from grease spots. Use paper to wipe off the top oi the stove after cooking each meal. Laundering Lace Curtains When laundering lace curtains,, fold them lengthways and starch the edges only. In this way you not only economize on starch, but the curtains look better, hang better and do not wear into holes as quickly as when starched all over. To Cleanse Brushes To clean brushes use one tablespoon bread soda to one quart boiling water. Plunge the bristles part up and down in the water, holding by tnc handle, then wipe with borous cloth. Rinse in clear water, wipe again and dry (bristles downward, down-ward, resting on soft cloth or paper) in a sunny window. |