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TRA CARE REPAID
ROPER HANDLING OF DELICATE
MATERIALS IN LAUNDRY.
Wlways Best for the Owner to Do
Such Work Herself - Different
Fabrics Require Different
Lacy and delicate materials need
lareful handling, which they do not
.eceive at the hands of the average
laundress. Every woman should do
such work for herself if possible.
Rightly managed, it does not take
much time or trouble, and the result
ls infinitely more satisfactory.
If possible, have pure rain water or
other soft water, as you want that
which is free from lime or iron. It
you soften the water with sal soda.
Ijo rax or ammonia, the proportion
should be one tablespoonful to a gal
lon of water. See that it is entirely
dissolved before placing the clothes in
ft In washing waists and neckwear
trimmed profusely with lace and em
broideries use warm suds made from
eas tile or similar soap. Lacy things
should not be rubbed too much, but
simply squeezed, and should not be
Dolled too long. Then rinse, bleach
and blue and hang in bright sunshine
and fresh air to dry. Do not use too
much bluing. Try first with a white
cloth before dipping any wearing ap
parel into lt
For sheer materials either rice
starch or gum arabic water may be
used for stiffening.
Rice Starch-One-fourth pound of
rice in one quart of water until
booked to a pulp, adding more water
f If necessary. Now pour on one quart
more of hot water and strain through
Gum Arabic Water*-Take one ounce
of the best gum arabic and one-half
pint of bolling water, pour water over
the gum and let stand, stirring fre
quently; strain through a cloth and
Half an hour before ironing sprin
kle and roll In a towel. A corn broom
makes a good sprinkler. Use warm
water, as it spreads better and does
not spot the clothes. Do not let them
lie long or they will mildew. Be sure
your ifotta are clean and rub a little
paraffin over each one and try on pa
per before using. Remember that
pongee should always be ironed when
it is dry, and with a warm, not hot, iron.
Iron sleeves first, and by using a rath
er small iron you will find lt possible
ito iron them without creasing, even
!f you do not possess a sleeve board.
Then iron the body of the waist, doing
the tucks and plain part first on the
right side, leaving the embroidery and
lace, which should be ironed on the
wrong side, for the last To iron
tucks nicely start at the shoulder,
holding the waist at the bottom of
the tucks firmly with the left hand to
Wash Irish crochet lace with soap
and water, rinse thoroughly, then dip
in thin cold starch, putting a drop
of bluing in the starch. Have several
thicknesses of blanket, covered by an
ironing sheet, on the table. Lay the
lace right side down on it, cover with
a cloth and iron until dry, pressing
down hard. Then take your crochet
I hook and carefully pull out each little
picot, raise all the petals of the flow
ers, then press the balls into shape
with your fingers. Even a large piece
Hike a coat or waist can be done at
home just ?s well as at the cleaner's
by following these directions.
Into the upper compartment of a
French coffee biggin put the finely
ground coffee, allowing a cupful of
this to a quart of water. Pour the
boiling water upon the coffee and al
low it to percolate through to the pot
beneath. When all has run through
pour off the liquid and run lt again
through the coffee. Do this three
times to make it strong. If not yet
etrong enough repeat the process sev
eral times more.
To Wash Silk Stockings.
It Is something of a puzzle how to
wash silk stockings successfully, but
the following method has been used
with satisfactory results: Make soap
suds of lukewarm water and a good
grade of castlle soap. Do not use hot
water, as lt destroys the life of the
silk. Rinse in clear, cold water until
free from all soap, then pull the stock
ings lengthwise and press with a
warm iron, never a hot one. They will
be as glossy as when new.
Take one and a half cups flour, two
tablespoons sugar, one-fourth teaspoon
salt two teaspoons baking powder.
Mix dry ingredients well together;
then take one egg and break into the
Ingredients (do not beat before) and
mi)' well together; then take a good
sized piece of butter or beef drlp
plings and rub in well till nice and
mealy. Add enough milk or water to
make a soft batter. Drop In buttered
gem pans and bake in quick oven.
A capital cleanser for varnished and
stained woodwork is that of tea wa
ter. This may be made by pouring
boiling water on spent tea leaves,
staining the liquid afterward through
a cloth or muslin. The tea-water
leesons the dirt quickly.
When Filling Pillows.
To prevent the leathers from es
caping, rub wax ever the wrong side
of tte ca-,e ;*nd iron with an iron hot
enough tc rr.z'A the wax.
PRACTICE CARE IN KITCHEN
Health of the Family ls Dependent
Upon Watchfulness of the
There had been wholesale poison
ing in one city after a musicale.
Nothing in the menu seemed at fault,
and it was only after careful inves
tigation that the cause was ?earned
a metal spoon allowed to stand all
night in the mayonnaise. .
Too great care cannot be taken in
the use of metal utensils. It pays for
housekeepers to buy heavily plated
forks and spoons for kitchen use. as
the cheaper ones wear off and are
used long after they are unsafe.
Keep a sharp watch on ice cream
freezers-when old they give bad
cases of lead poisoning. Coffee pots
must also be whole. They should be
discarded when the enamel begins to
Never put acid jellies or tomatoes
in tin dishes to cool-the results are
sure to be injurious. Use earthen
ware molds wherev?r possible.
In opening canned goods pour out
the contents immediately, though but
a portion is to be used. The air act
ing on the metal poisons the contents.
If you buy table oil in quantities
never let lt stay In the opened cans.
Bottle at once. Never mix mayonnaise
in a tin dish The action of the
vinegar or lemon on lt makes for Ul
SOME HINTS ABOUT CLEANING
Time and Trouble May Be Siived If
These Pointers Are Kept In
Bras.i.-Wash in warm soapsuds, us
ing woolen cloth to polish lacquered
brass; clean with cloth wet in al
Copper.-Polish with hot vinegar in
which-salt has been dissolved; finish
off with an oil to polish.
Nickel.-Cover with thin paste made
of emery powder, with turpentine and
sweet oil in equal parts.
Steel.-To remove rust apply thick
paste of emery powder mixed with
equal parts sweet oil and turpentine;
finish by rubbing with woolen cloth
and a dry powder.
Bronze.-Wash in soapsuds and am
monia, dry and polish with tripoli or
rotten stone, mixed with oil or para
ffin. Rub off with soft cloth.
Drains.-Flush with four ounces
chloride of lime dissolved in one gal
lon of water.
Mirrors.-Wipe with cloth wet in al
Woodwork.-Wipe with soft cloth
dipped in gasoline, which will remove
all grease, finger marks, smoke or
Linoleum.-Wipe up with warm wa
ter and a little kerosene.
One can salmon, five rolled shredded
wheat bisouit sifted, one-half teaspoon
salt, one-eighth teaspoonful paprika,
one cup white sauce, one well-beaten
egg. one tablespoon water, macaroni.
Drain off the oil, remove skin and
bones, and prick the salmon very fine j
with a fork. Add salt, paprika and
one rolled and sifted shredded wheat
biscuit. Mix thoroughly and add the
white sauce. Set away to get cold
and shape into chops. Stick a piece of
macaroni in the end for the chop
bone, roll in egg and water, then 1n
the sifted biscuit crumbs, and fry in
deep fat. Garnish with paisley and
serve with quarters of lemon.
Clear Fritter Sauce.
Mix one tablespoon of corn starch
with half a cup of sugar, add to one
cup of boiling water and boil five min
utes, stirring often. Remove from the
fire; add two tablespoons of butter,
one and a half tablespoons lemon juice
and a few gratings of nutmeg. A tea
spoon of vanilla or other extract may
be used in place of lemon jules, or
two tablespoons of brandy or rum, or
three tablespoons of sherry or Ma
Keeping Butter Sweet.
If you buy butter enough for a
week or two, put it in a stone jar,
press it down with a potato masher,
take a handful of salt and sprinkle
over the top of butter, then pour in a
cup or two of water. It will keep
sweet, no matter how warm the
weather is, so long as it is covered
with this salt water. It will not
make the butter salty. When needed
take up enough for the table at a
Lamp chimneys, tumblers and crock
ery of any kind may* be rendered proof
against sudden changes of tempera
ture thus: Put the article into a
saucepan of cold water in which has
been dissolved a handful of common
salt. Bring the water gradually to a
boll and allow to boil for a quarter
of an hour. Then slowly cool. Arti
cles so treated wilP stand any sud
den changes of temperature without
Potato Crisps. (
Cut cold-boiled potatoes of uniform
size crosswise in slices, half an inch
thick. Drop them in a deep pan of
hot fat or brown carefully on each
side in a well-greased frying pan.
Sprinkle with fine minced parsley and
salt to taste as soon as they are re
moved from the pan.
Indiv!dual Short Cakes.
Bake baking powder biscuit, hav'n?
cut them the size of a muffin ring
split them in halves, butter :}"-".'
well; put a layer of fruit h tween
pile on top; serve with sv;ert rr \ :
Bridges Time and Space
IT WAS A QUESTION of life or death and
the victim's life hung by a slender thread. A
difficult operation was necessary. To be suc
cessful the operation must be performed at once.
The services of a specialist were required, but he
was in a distant city.
The specialist was reached over the Lon?
Distance Bell Telephone, the case described and
the operation arranged for.
The sufferer's life was saved through the
ability of the Universal Bell Telephone Service to
bridge time and space.
By the way, have yon a Bell Telephone?
SOUTHERN BELL TELEPHONE
AND TELEGRAPH COMPANY
From Factory to Farmer Direct
I am again selling
in this and adjoining
counties. It will pay
you as well as me to
look over the goods
and prices. I am in
Edgefield always on
Fridays and Satur
' days ~~each ' week
through the season.
Willis J. Duncan
aves Expensive Trips
IT WAS NECESSARY for the Attorney to
have a personal talk with a client in a distant
city. The journey would seriously interfere
with several important engagements made for
He used the Long Distance Bell Telephone,
had a satisfactory talk with his distant client and
was able to keep all his engagements at home.
The Long Distance Bell Telephone increases
the efficiency of business men who adapt it to their
needs. It can serve you \rith equal satisfaction
and economy. T
By the way, have yon a Bell Telephone?
SOUTHERN BELL TELEPHONE
AND TELEGRAPH COMPANY
Agricultural Blaster Wanted. P!entyof ??????8 ?nd profitable work to i *
--------------- be done for farmers who do not want to do j 1
their own blatting. We will teach you the work and help you get it. li interested attend this I ?
demonstration and tell our representative you want to leam blatting. He will show you how. j f
FEEDING THE INVALID
t ijj - _
MATTER OF MUCH IMPORTANCE
IN THE SICK ROOM.
Too Frequently Insufficient Attention
ls Paid to This by the Nurse
Serve Food In the Dainti
Few things are more difficult than to
get a sick person to take nourishing
food, and no task, as a rule, is worse
managed. Amateur nurses may be sue-'
cessful in other matters, but they gen
erally make a failure of the food prop
The nurse is usually to blame when
the patient will not take enough food.
She will bring a huge plateful of
jelly or a big basinful of beef tea to
him, and he will reject lt with disgust,
because the sight of eo much food is
distasteful. If she brought a few
spoonfuls at a time and served them
daintily he would be glad to eat
Give little food at a time, and give lt
often. That which ls eaten willingly
and with relish is far better than
double the amount swallowed with
If ? time ls 'fixed for the patient's
meals, always be punctual. If kept
waiting, most sick people lose their de
sire to eat and will-reject the food
when lt is brought to them.
Be careful never to have food in the
Sick room in the hope that the patient
may eat it presently. This will pre
vent him from taking any food at
Never take a large quantity cc any
thing at one time, thinking that be
cause the patient had liked lt before
he will like lt again. In nine cases out
of ten a sick person's appetite is
capricious. His food, therefore, should
be varied as much as possible.
Don't rely too much on boef tea. It
is a useful stimulant, but it is not
really nourishing, as most people sup
pose lt to be.
Be particularly careful to serve
everything in the daintiest style. Glass
should be bright, silver burnished,
napkins lily white and saucers free
from slops. These little details will
make all the difference in the patient's
Always make sure that the patient
is placed in a comfortable position to
eat and drink and be careful that no
crumbs are left in the bed.
The practice of putting dishes in the
oven to warm them for the table ls a
bad one. The dry heat causes the
enamel to crack In time and then the
grease soon penetrates them, to their
utter ruination. Put the dishes to be
heated in a dishpan and pour boiling
water over them. Let them stand and
steam until ready to serve the meal,
then wipe with r. clean, dry towel.
Place two rabbits in a baking pan,
add one slice of onion, one stalk of
celery chopped fine and one bay leaf;
brush the game with melted butter,
then cook for thirty minutes. Lift the
meat from the pan; add to the pan
two tablespoons of butter and the same
of flour and brown until dark; add one
cup sherry and one cup hot water, stir
well, and when smooth add one tea
spoon salt, one tablespoon Worcester
shire sauce, one tablespoon of capers
and twelve olives. Lay the rabbits
again in the pan, cover closely and sim
mer for thirty minutes. Dish the game,
arrange the olives for a garnish, strain
the sauce over the meat, sprinkle, on
finely chopped parsley and serve.
(Rabbits should be eut as for fricas
Saucss for Fish and Meats.
Appropriate sauces for serving with
roast beef, tomato catsup, grated
horseradish, roast mutton, stewed
gooseberries; roast lamb, mint sauce;
roast pork, apple sauce; roast turkey,
cranberry or celery, plum or grape;
roast chicken, current Jelly; boiled
turkey, oyster sauce; broiled steak,
mushrooms, fried onions; pigeon pie,
mushroom sauce; roast goose, apple
sauce; fried salmon, egg sauce;
broiled mackerel, stewed gooseber
ries; bolled or baked fish, white cream
sauce; boiled mutton, caper sauce;
roast venison or duck, currant Jelly.
Fruit Soup for Hot Weather.
A delicious ice cold soup is made as
follows: Take of any small fruit
blackberries, strawberries, currants or
raspberries-two cupfuls; mash the
fruit and add one cup of sugar, enough
ice water and broken ice to fill a soup
tureen. At the last dot spoonfuls of
meringue on top and serve waferettes
or dainty oyster crackers with it. Make
the meringue of the whites of two
eggs, beaten stiff, and one-half cup of
Fish In Milk.
One whitefish, milk, salt, pepper,
half teaspoonful of butter, and half a
teaspoonful of flour. Butter a pie
dish, lay the fish in it, and cover with
milk, sprinkle with pepper and salt,
and bake till the flesh will leave the
bones when gently touched. Take up
the fish, Jay it on a dish, put the milk
fnto a saucepan, thicken it with butter
and flour worked together, and pour
around. Garnish with parsley and j
slices of lemon.
Creamy Fritter Sauce.
Heat ene egg with one cup of gradu
ated sugar, add any desired flavoring
:xcept fruit juice, and just before
ierving pcur over ene cup of boiling
nil!:, heating hard while pouring; do
io; return to thc stove or try to keep
KEEPING THE CEREAL FRESH
Try Putting Packages, Once Opened,
Above Kitchen Range or on th?
Autumn now finds us with no lack
of variety In the matter of cereals that
can be eaten without further cooking,
after they leave the factory, but they
are alike in one detail, if in no other.
The package once opened they quick
ly grow flabby and tasteless and tough,
unless restored by careful drying in
the oven fer a few minutes. One way
out there ?3. Keep your packages on
the shelf above the kitchen range or
on a radiator. The contents will re- .
main crisp and delicious and be truly
"ready to serve" without risk of that
scorching In the o7en which always
happens when we forget for only a mo
By the way, the sudd* 1 emergency
that finds us looking for bread or
cracker crumbs for dipping cutlets or
croquettes, only to find the jar empty,
will lose its sharpness if we have '
box of crisp "flakes" of any sort.
These, crumbled between the hands,
make a most delicate substitute for
bread or cracker crumbs; be the need
one for coating food that ls to be fried
or for the top of scallops and pates.
For the latter use dont forget, to dot
liberally with butter. They are espe
cially temp ting yiih creamed fish or
sweetbreads when served in scallop!
If your supply bf crumbs for dipping;
be limited, instead of putting them ln>
a dish have them on a sheet of eleasci
brown paper. Ead. time a chop or
cutlet is laid on them to be coated the,
paper can be lifted at the sides anil
the1 crumbs tumbled toward the mid
di-?.' Moreover, the use of paper ton
this purpose saves the washing of an
extra dish. For flouring fish try the?
same labor saving device, dropping the:
paper in the fire when lt has served)
MAKING ART OF NECESSITY"
"New Dish Every Day" Rule Made by
Young Housewife, and Strictly
"A new dish every day" was the self
imposed rule of a young wife who
found herself in possession of a cosy
home and plenty of time. The odd part,
of the decision was that she never
cooked before in her life, but the shin-'
lng new kitchen was an inspiration;
she could not resist, much to the de
light of her husband and friends. Shot
purchased several of the best cook!
books on the market, preparatory .toi
laying a ec len ti fie foundation for her?
culinary education. She studied in
gredients and proportions, and she
haunted newsstands for pape rs and
magazines publishing recipes. In the
end she developed into a real wizard
of things culinary, and she formed a
perfect passion for developing original:
dainties that would have sent the
most blase epicures into an ecstacy;
of enjoyment. She had discovered;
that possibilities of food com Wi
arc practically Inexhaustible,
is still pursuing the rule of
thing new every day," a rulej
lng very little extra work at dj
Floor Coloring. ;
One of .the most important elementa
in the success of a room designed to
be beautiful In structure and color
scheme as a whole, ls the floor.
Whether lt ls to be a more- or less
elaborate parquet floor, or one made
simply of plain boards it must be in,
harmony with the color chosen for the.
wood trim of the room. Also, it must!
invariably te darker than the wood
work, if the effect of restfulness is to,
be preserved. A 'floor that strikes|
a higher note of color than the wood
work above it, even if it be otherwise
harmonious in tone, gives the room a,
top-heavy, glaring eifect that no fur-:
niture or decoration will remove. Al-"
so, it should be unobtrusive. If a.
plain, hardwood floor serves as a back-t
ground for rugs "not only should t?e>
floor be darker than the rest of the'
roam, but the choice of rugs should!
be governed by the same require-,
Three pounds of chuck beef, one can
peas, three large carrots, one large
onion one slice of bread (crumbled
up), three cloves, one tablespoon salt|
Cut loaf up in inch pieces, slice car
rots and onions. Put all together inj
layers in a bean pot and cover with
cold water and bake slowly five hours
Cover bean pot and look at stew oc
casionally to keep plenty of water on?
it. This makes a very nice dinner
and a very easy one.
One cup of beef which has been,
cooked and put through meat chop-*
per, one-half cup of bread crumbs,
salt, pepper and sage to taste, mix
well; then 'stir Into thte twc-tfcirdT
cup of boiling water which has had
one-half an- envelope of gelatin dis
solved in it. Pack in a coron ran andi
set in a cool place. This makes deli
cious cold meat and is a cc-od way?
to use up the scraps.
Take a thin cloth, linen rr cafton,/
saturate it with pure glycerin, add a
few drops of camphor, theil sprinkle
nutmeg thickly over all and app.'y to
throat and chest This ls excellent
A Ham Hint.
When a ham or smoked tor^::i- fi?g
been bci'ed, try plung'rg it In cold
water as soon as removed from tl:9
wster. This will make thc zh'.v. ccme
c?f easily and smoothly.