Show 14 8 S ammi notes for women 1 to babb neaty comforts soak the comforts in strong soap suds tor for an hour or more then rub i as much as possible by hand wring as much ot of the soapy water out as p sible after which put them on the line and play the hose on then them tor for a long time or until tile the water that runs out Is clear wring out as much of this clear water as you can and shako shake well and often this should be done on a clear windy day when you will find that your comforts will be like 1 I new light and huffy practical negligee there Is a variety of materials to i choose from tor for the practical negil gee there are challis albatross fig r ored crepe crepe tie de chino chine taffeta the r soft oft pussy willow kind all washable the litral expense may be tome somewhat what high but a good quality I 1 of 0 crepe de chins chine or pussy walow tae leta feta will outlast many other cheaper materials says a writer for the phil adelphia north american il A negligee to be practical and et ef 4 tec fec tive must be full and loose oti of line one pretta kimono of dark figured silk bilk slips over the head and is finished ot at o t neck and the opening which runs for a few inches down athe the front with hands bands ot of plain silk frogs ot of th silk hold the kimono to getter in the front biscuits without milk y when there is no milk to spare defor or the biscuit make them as fol lows iowa sitt sift into the nil mixing bowl a gurt of 0 flour and chop into it a table li spoonful of butter or lard make a ji bole in the middle find and pour in it halt half 1 a cup of 0 yeast arid and a teaspoonful teaspoon tul of i white sugar mix well and add two caps of lukewarm water mix mis well 1 flour the kneading board and work 11 i the dough until it is elastic then cov fi or cr it up in the bowl set in a warm q place until an hour and a halt before 1 tea time then knead again for fifteen 1 minutes working in a teaspoonful teaspoon tul of 0 salt divide the dough into four parts and knead each part separately male make into biscuit and set far apart in a greased pan when light bake tor for fifteen minutes in a moderate ov on en then quicken the heat it if an egg aisi beaten very lightly and added to the necessary amount of water to mix i the dough it will take the place ot of milk ta la biscuits the biscuits ois cults will brown quickly and the egg adds greatly to the taste for housekeepers to keep Croche from ripping put a small safety pin in the last stitch the work may be laid down or bandied without any danger that the stitches will be pulled out to clean a mackintosh spread it i the table and scrub with warm water and yellow soap in which a little ammonia has haa been dissolved rinse in cold wa ter and hang in the air to dry on no accent put it near the fire to keep butter fresh without lc ice stand the roll of butter in a stone jar jai has been scalded and tinted and pour around it a glass of cold water la in which a tablespoonful of 1 SOL been dissolved keep covered 5 with tita the jar lid or S a plate the jar emust f must be thoroughly washed and scald lifry i 88 at i i i 5 ed each time before fresh butter is put in it butter kept in this way will remain sweet for three weeks in this climate to clean kid gloves have ready a little sweet milk in one saucer and a piece of brown soap in another and a clean cloth folded three or four times spread your gloves out smooth and neat on a towel take a piece of bagnel and dip it in milk then rub off a good quantity of soap on the wet flannel and commence to rub the glove toward the lingers fingers holding it firmly with tho the left land hand continue the process until the glove looks a dingy yellow let it dry and the glove will look nearly new it will be soft glossy smooth and elastic to clean lamp chimney wash ch chimney luney in good soap suds then rinse well in cold water set on stove chero ft hero it is ot too hot As soon as they become hot wipe with a dry cloth they will dry very bright and last much longer curd cup cakes one cup dry curd four our eggs three fourths cup sugar one eighth teaspoonful teaspoon tul salt beat the yolks of tho the eggs thoroughly add the sugar arid and the curd which must be very dry and beat until the mixture Is smooth combine this mixture by cutting and folding with the stiffly beat en whites of the eggs bake for awen ty ini minutes in a moderate oven in which the heat is creat the bottom use gem tins tine this amount should make about thirty cakes in order to prepare the curd take two and one halt half or three quarts of sour skim milk heat to the boiling point and strain when no more liquid runs off press tho the curd between cloths claths or spread it out in a arrill arming ng oven it if the curd from the quantity of milk given amounts to more than a cupful it la Is too wet it a very sweet cake is liked as Is the case in parts of south america where these cheese cakes are well known two cups of sugar may be used with two cups of the cottage cheese and four eggs pickled corn gather the corn fresh and tender from the field end and when a hundred or so BO of good ears are cut from the cob neasure leasure seven pints of corn and one pint of salt put in a large granite pan and mix thoroughly then place in a large stone jar and so on till all the corn is used up which will make forror tour or five gallons according to the size of ears when the tha jar Is filled within 2 or 3 indies inches of the top place a nice clean white cloth over tho corn and weight down then tie a cloth over the top of odthe tile lar jar in a short time the corn is ready to use take out the corn desired tor for dinner early barly in the morning pour on enough cold water to cover 2 or 3 inches and drain off after an hour or so repeat several times and cook tor twenty minutes with meat fat or butter Pric asseo ot of sicken with itice cut into joints a fine tat fat chicken season with salt and pepper put in a deep iron saucepan a spoon of 0 lard and when boiling hot put in the chicken and try fry to a light brown remove chick chicken efi and add a silted sifted heaping tablespoon of 0 flour stir constantly and alion A lien a light brown add an onion previously chopped very fine brown carefully and then add a tablespoon of minced parsley if tomato is used add one chopped line at till this time return the chicken and let all stew together for ten minutes adding a teaspoon ot of butter it if desired now add a pint and a half of hot water and let simmer for an hour or until chicken Is tender serve with rice the addi add kioa ot of halt half a can of mushrooms makes an improvement much appreciated lamb or yearling stuffed while it is easily possible to 10 have the bone taken out of 0 the leg and loin of 0 lamb and the cavity cut open with the boned loin bound over the opening after stuffing by tape or nice cotton twine thus allowing a goo good darld and ample pocket tor for stuffing in ill a hindquarter still it is equally possible to take ou out t the shoulder blade find and bones from a forequarter tore quarter and also produce a very nice stuffed bluffed roast which will cost very much less not only does the forequarter forc quarter weigh less but also at the much lower cost per pound we a e often find it will give as much as we require at about one halt half the cost of the hindquarter while we would have more meat to use in the hind tor for a large family the economy will not be so great as the difference in price per pound signifies still tor for a small family the hindquarter hind quarter of a good yearling will usually last too long I 1 peanut fault cookies kl ea to make peanut fruit cookies one requires one halt half of a cup ot of butter one cup of 0 light brown sugar two eggs two teaspoonfuls of baking powder one teaspoonful teaspoon tul of 0 cirin cinnamon sm on one half of 0 a teaspoonful teaspoon tul of nutmeg and cloves a pinch ot of salt one halt half of a cup of raisins chopped and a cup of chopped peanuts first cream the butter add the sugar and eggs then add the flour baking powder and spices sifted bitted together lastly add the raisins and the nuts chill roll cut and bake in a brisk oven peas pudding pour cold cateron wa teron one pint ot of split dried peas and float off those which are discolored or have holes in them pour off the water tie the peas in a cloth allowing plenty of room tor for them to swell put in a saucepan with enough water to cover them well and boll until quite sott soft this takes about three hours then mix mis with the peas two eggs an ounce ot of butter and season with pepper and salt tie tightly in a cloth and boll boil for another halt half hour the water in which the peas are boiled should not be thrown away for it makes a good stock for soup Ile remarkable memories thomas fuller could write verbatim another mans sirmon sermon after hearing t only once says the london chronicle and could do the same with lis as many as BOO words in an unknown tongue after hearing them twice which reminds one also of memory thompson who among other remarkable feats could repeat from memory the name of every shop in the strand in proper order aggs in tomato cut a small round piece from the top ot of sound ripe tomatoes scoop out the seeds arid and drain sprinkle the inside with salt and pepper and drop in a raw egg without breaking sprinkle on a little more pepper and salt and set the tomatoes on a buttered pan a little distance apart bake in a hot oven until the egg Is set which will also cook the tomato serve on rounds of toast some Ile reference ference bridget was applying tor for a place as cook and when asked for a reference presented this note I 1 to whom it may concern this is to certify that bridget foley has worked for us one week and we are satisfied cake without flour when cottage cheese is ia made from skimmed milk cream or butter is very commonly added to make it more palatable for some purposes the cottage cheese curd from skim milk Is ia better than that from the whole milk as tor for example in cakes made from the following recipe which is al since it contains no flour to waterproof soles of 0 shoes dip the soles of your shoos shoes into melted wax once in three weeks this not only renders them waterproof but the soles will last twice as long as they would without this treatment |