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HAVE A DAY TO SWEEP
RULE THAT MAKES FOR ORDER
LINESS IN THE HOUSEHOLD.
?Parlors and Dining Rooms Should
Hav? a Thorough Cleaning Out
Every Week, and the Bed
rooms Every Two Weeks.
Dining and living rooms need a
thorough turning out and sweeping
once a week, while every other week
will usually suffice for bedrooms if
they are picked up. as it is termed,
each day-tnat is, kept tidied and well
Before sweeping a room it is a good
plan to remove as many of the larg
er pieces of furniture as possible, es
pecially The upholstered kind. If this
is Impossible then each article should
be covered with a dusting sheet, for
1* the dust once gets into tufted fur
niture it is very hard indeed to get it
out again. A soft brush will not re
move lt, while a stiff one is apt tc
Injure the covering.
Carpets are much less used than
formerly, rugs taking their place. To
sweep a lance mp or carpet first
Eprlnkle with something damp to
keep the dust from arising. To my
thinking the veo* best thing is a
newspaper torn into small pieces and
dampened, then sprinkled over thc
carpet. Sweep toward the middle of
the room. Take up the dust in a pan.
running the sweeper over to take up
r.ny that remains. Tum the rug up
all the way around, and sweep the
bare boards with a broom covered
with a cotton flannel rag.
The mistress can prepare the rooms
so the maid can gc on witli the sweep
ing from room to room. The maid
will remove heavy pieces, but the
mistress Wu" attend to the ornaments,
washing any bric-a-brac, if necessary,
aiso see the curtains are pinned up
carefully afr.<?r bp.ins well shaken
from the window. The piano is al
ways weil covered to keep the dust
By the time the floors are swept
the room done first will be ready for
Austrug. Mistress and maid can s-nare
this betwee" them. The latter will
clean the windows dust off thp pic
tures, brush *h? upholstered iurn'ture
and do any '.->!'shin?. She will also
attend to th?- :ioor beyond th" ?.arpet.
This is done tho last thine before put
ting the furniture in place.
The mistress 'will take care of the
decorative furnishings of the room:
also the plants, the lamps ana the
Dustless ^npters are the best kind
to use, the 'dither duster about the
worst-for obvions reasons.
Simple rugs are now used generally
tc bedrooms and this simplifies the
cleaning F**"??n a large one will not
Toe too heavy to take up once a
month or so and taken out of doors
to be beaten. The floor can then be
swept, wiped up with a damp cloth,
and then rubbed with a good floor
The bed clothing must be placed
on the windows or out of doors for a
good airing, and all small articles can
be dusted and placed on the bed un
der the dust sheets.
Silver toilet articles should b<- s^nt
to the kitchen to be cleaned, and bed
room day is a very good time to wash
brushes and tidy thp top bureau
lt ls said that sawdust makes the
best cleanser for a waxed or varnished
floor that has become too dirty for the
usual treatment. Soap and water viii
ruin the polish, but if clean sawdust
is scattered over the floor and a per
son gets down and uses a scrubbing
brush with the same movements as
though using water, every bit of dirt
and soil will come away. The saw
dust is then swept up and destroyed,
and the floor polished in the general
Break about a pound of maple sugar
into small pieces, mix it with a cupful
of milk and put it on the fire. This
mixture should come to a boil before
a tablespoonful of butter is added.
Cook the whole until a little dropped
in cold water will become brittle "rake
it from the fire and begin stirring at
once until you notice it beginning to
granulate a little. Then pour it into
a greased pan, which should have
been prepared beforehand. Mark into
squares of any size wished and let it
To one cupful of boiled codfish chop
ped fine add two cupfuls or more of
mashed potatoes. -Moisten with one
beaten egg, or two or three table
spoonfuls cf sweet milk. Season with
pepper and a little butter. Make small
flat cakes; flour and fry a deLjcate
brown in hot drippings of lard. A
more delicate dish is made by dip
ping the cakes in beaten egg, then In
bread crumbs, and frying as above
Mix well together the juice and
grated rind of two lemons, two cups
of sugar, two eggs and the crumbs of
sponge cake; beat lt all together un
til smooth, put into twelve pattypans
lined with puff-paste and bake until
the crust is done.
Grate any kind of cheese, add salt,
a few drops of vinegar and paprika
and a speck of mustard. Mix thor
oughly and spread between thin
slices of buttered bread.
WOULD be friend to al) the
foe. thc friendless
I would be riving and forget the gift;
I would be humble, for I know1 my weak
I would look up-and laugh-and love
-Howard Arnold Walters.
COOKERY FOR THE SICK.
Sir Henry Thompson Faid: "I have
come to the conclusion that more than
half the disease which embitters the
middle and later life is due to avoid
able errors in diet." It is safe to say
that two-thirds of all diseases are
brought about by errors in diet.
The study of focos and their effect
cn the individual is of equal impor
tance to the study of drugs.
Often the entire return to health is
dependant upon the food prepared
for tbe patient.
Children more readily succumb to
disease than older people, hence the
necessi-.y of Dr-yiDg the strictes; atten
tion to their nourishment and diet.
To those who are accustomed to vis
iting children's hospitals, the subject
cf mal-nutrition is very much dis
cussed, as its evidence is everywhere
.'herc are comparatively few foods
tbat\are at their best in an uncooked
state. They neither taste so good, nor
are they a.? digestible ab when treat
ed io some kind of cooking.
The question of feeding of persons
in health is always of great impor
tance, but when one succumbs to dis
ease, ihe feeding is of supreme mo
Where the temperature is high, and
there is great wasting of the tissues,
it is necessary that a large amount
of easily digested food, usually in
liquid form, be used. Water is used
in quantities, as that carries off waste
Wira some convalescents food must
be restricted, while others must be
stimulated to eat.
Some of the important things to re
mombor iu feeding sick people, are
-not to ask them what they would
like, for usually when they get it the
desire for the food is past.
The food should appeal to the eye.
It. should appeal to the taste. It
should be digestible and nourishing.
O NOT be troubled because
you have nut ?creal virtues.
God mude a rnilllor. spears, of grays whin
he mad? one tree. The earth is fringe*]
and carpeted, no: with forests, but with
grasses. Only have enough little virtue*
and common fidelities and you need no:
mourn because you ar*- neither :t hen
nor a taint. -Henry Ward Beecher.
WHAT TO EAT.
Here are a few dishes that are sug
i festive, if one does not care to fol
j low out the recipes entirely:
j Baked Steak.-Rub fine one canned
I pimento, add a pound of minced beef.
I half a pound of minced veal, a fourth
' of a pound of minced ham. and season
I with salt. Form into a loaf and jay
in a greased paper, folding it well to
' gether; set on a pan in a hot oven
! ?'ind bake thirty minutes. When done
j remove the paper, slip the loaf on a
hot platter and cot with bits of but
I Orange and Prune Salad--Steam c
j dozen large prunes until puffy, thon
j cool tl.em, remove the pits and mb:
j with an equal amount of orange pulp.
? Carefully mix. not to crush the or
: ange, and serve with a tart salad
dressing, mixed with whipped cream.
Chicken Griddle Cakes.-Meat one
! egg, add two tablespoonfuls ol chick
? en fal melted, a cupful of minced
! chicken, half a teaspoonful of salt, a
I tint of milk and Hour enough, =ifted
with three, teaspoonfuls of baking
i powder, to mak<v a batter,
j Crecy Soup.-Melt two tablespoon
: fa? of butter in a frying pan. add two
I -ablpspoonfuls of butter in a frying
I pan. add two tablespoonfuls of Hour,
I and when stirred together pon*- in a
. pint of milk and cook to the consis
I tency of thin cream. Season with
i salt and pepper and add a cup of
j cooked carrots pressed through a
I sieve. Roll up and serve very hot.
Add finely shredded onion to baked
beans, and when ready to serve cover
j with thinly sliced cheese. Serve as
soon as melted.
j Radium and Gems.
i It is possible to change the color o?
I precious and semi-precious stones by
i exposing them to the action of radium.
? A German who has devoted himself to
this study has obtained remarkable
results. He bought sapphires of dif
ferent kinds and put them in a box
with a small quantity of radium. At
the end of a month the transforma
tions were as follows: White sap
phlre8 had become yellow; blue,
?reen; ' violet, blue; wine-colored
stones, red; dark blue, violet.-Har
No matter what your walk
in life, or what your station
may be, you have an opportu
nity to be the possessor of a
bank account, and it only re
mains for you to realize the
importance of this one thin
to render you independent
OFFICERS: J. C. .Sheppard, Pr??.; W. W. Adam* Vice
pres.; E. J. Mirai?, Cashier; .?. Ii. Alien..assistant Cashier.
DIRECTORS: J. C. Sheppard, W. W. Adams, J. Wm.
Thurmond, Tho*. H. Rainsford, J. M. Cuiji*. B. H. Nicholson, A.
S. Tompkins, C. C. Fuller, W. E. Prescott.
We desire to notify our farmer f riends that we
are ready to supply them with fertilizers in ail of
the popular brands and formulas. We sell the cel
These ?oods h ive been used by farmers of this
county for many years and have yiven satistaction.
We also have contracted for a large supply of
ingredients for mixing fertilizers at home. Bear in
mind that we can Hil vour orders lor any ki wc! of
plan: food, the dependable kind. Come in to see us.
W. W. Adams & Co.
T 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
che efficiency of business men who adapt it to their
needs. It can serve you with equal satisfaction
By the way, have you a Bell Telephone?
SOUTHERN BELL TELEPHONE
AND TELEGRAPH COMPANY
ECONOMY IN CAh'? or o.rt.
Good Plan ls to Buy a Reliable Ar
ticle in Quantities, as lt Im
proves by Keeping.
i As water alone cannot render grease
soluble, it is impossible to cleanse
I most clothes without the aid of an
j agent which is capable of so doing.
I The cleaning and solving properties
of soap are entirely due to the alka
line constituents, the fatty acids being
employed only to modify the injurious
properties of alkali.
When buying soap it is desirable to
procure that made by a well-known re
liable manufacturer, as one is less
likely to get an inferior article, it is
also better to buy it in large quanti
ties, as large quantities are usually
sold at a considerable reduction in
price, and soap improves in quality
and durability by keeping.
Soap may bc- used as a solid or it
may be dissolved and use as a liquid:
In whatever ferro its action is that of
a grease solvent and purifying agent.
li ls used in the solid or hard state for
strong material without coior, when
its strength may be concentiated by
rubbing ii on the particularly dirtj
parts, so that they may be more eauily
and thoroughly cleansed.
Soap powder is principally compose d
of soda and water, and as washing j
soda does not cost more t.h?? one-fifth
the price of soap powder, it would he
more economical for the housekeeper
to use that substance with the addi
tion of a little roap solution to the
water, which would form a lather
equally aa well, and the work of
Cleansing would be as effectuai as
when soar? powdar is used.
BEST TO SHRINK MATERIALS
Saves Much Time ar.d Worry Later,
and Reaily Involves Only a M?n
imum Amount cf Trouble.
Shrinking materials before making
them ?jp saves a great deal of time
and worry. There will be no hems to
be let down, no sleeves to leDgtbet
?r belts to widen.
When shrinking muslins or ging
hams plate them in a pan and cover
wit li clear, warm water, to which has
been added a little salt The salt pre
ven?s the colors from running. Allow
the material to stand for a half hoar
then v.ring ii as a.\ as possible aT;d
hang on the linc. When hali dry press
with a hot iron.
If yet; <ifi ire to shrink woolen
fabrics w er sheet and spread !t over
a table. Pince one thickness of the
goods lengthwise of the sheet ar-r
beginning at one ead, roll sheet a.
material together. Lay aside the roi.
until morning. . Then unroll the goods
and prtss with a hot ircn. If it is
difficult to determine the right side of
the material mari; it with a thread
at one corner before shrinking.
Shrinking never injures the ma
terial, ano it will always appear frc-3h
I and bright after pressing.
To A.r a Bed.
The proper way to air a bed. if you
are opposed to removing the bed
clothes from the bed. ie to throw the
sheets over the footboard across a
.'.hair placed to keep them off the
floor, and then lift Ihe mattress in
the middle, tilting it up so that the
sir passes under and over it. Oue-half
hour of this will thoroughly air the
bed. the windows to be open all the
lime, of course. In making up the
bed shake the sheets weil as they are
put in place.. Von will then have n
tidy, fresh bed and an orderly room
.oon after you arc dressed. This will
help make your housekeeping easy.
Tutti Frutti Tarts.
Peel and cut one banana into bits,
st une one cup of cherries, hull e ne
cup of strawberries, add one cup of
sugar and put the mixture in the top
o? the double boiler over boiling wa
ter until the sugar is melted and the
juice is drawn out. Then sweeten to
taste, and let it hoil up directly over
the fire until quite thick. Line tartlet
pans with a i bin. rich paste and brush
over nith white of egg: fill with the
mixture and bake quickly.
Wheat Cakes Without Eggc.
Take a cup and a hal. o? wheat flour
and mix dry with a scant two tea
spoonfuls of baking powder and a half
a teaspoonful of salt. Heat in enough
milk to make a BO ft batter. Have the
griddle 'ery hot mid bake at once.
Serve with butter and sirup and the
cakes will b<~ so nice the eggs will
never be missed.
Scald one and,one-half cups milk
and pour over ore-fourth cup sugar
mixed with two eggs. Cook in the
double boiler until the mixture coats
the spoon; then strain, add one-half
teaspoon vanilla and a few grains salt.
Heat, the white of " -gg stiff; drop
by spoonfuls OD' je custard and
brown in the o- Serve cold.
C I fjnnish Cream.
One ai - ne-half cups hot coffee,
one-half cup milk, one tablespoon
granulated gelatine, two-thirds cup
sugar, pinch of salt, yolk of two eggs.
Cook like a soft custard. When a
little cool add the beaten whites of the
eggs and one-half teaspoon of vanilla.
Two cups of cold, boiled hominy,
one cup of flour, one ouart of milk,
three well beaten eggs, one teaspoon
of Bait. Mix thoroughly and bake
New Way to Serve Peas.
Heat a can of peas, and while heat
ing stir in a tablespoonful of beef ex
tract It is delicious.
NEW DESSERT tilU?tS
TEMPTING SWEETS THAT HAVE
BEEN DEVISED BY AN EXPERT.
Maple Nut Pudding Will Be Appreciat
ed by Those Who Are Fond of the
Worm a Trial.
Miss Farmer demonstrated !he mak
ing of som*; new and tempting des
serts this wee*. J-oilowing are the
Maple Nut budding.-To lVz cup
fuls of brown tugar add 2 cupfuls of
boiling water ano 1-3 cupful of corn
starch diluted with % cupful of cold
water. Cook over gas Hame until mix
ture thickens: ih^n in double boiler
for 15 minutes, stirring occasionally.
Remove fron! range, add whites of 3
eggs beaten si iii . id K cupful of nut
meat* broken ?ii pieces. Serve with
a custard sauce made of the yolks of
Rhubarb Tapioca.-Soak 2-3 cuprul
of pearl tapioca lu cold water to cover
over night, brain and cook in double
boiler with 1% cupfuls of boiling wa
ter and 2-3 teaspoonfuls of salt: when
I tapioca has absorbed wirer, add 3 cup
ful? ol Rhubarb cut iu 14-inch pieces
1 crosswise, and 1 !-:: cupfuls of sugar.
I '"cok nn?l tapioca is transparent and
'hubarb is soft. Serve hot with sugar
' Orange 'irepin Sporge-Melt 3 ta
, ^spoonfuls or but^r. add % cupful
. of hoar, pour cn ! cupful of hot milk
? ?md brin? to the boiling point. Add
i /rated rind of 1 orange and 1 table
I spoonful ot orange juice to the yolks
1! ? eggs. and beat until thick and
lemon-coiorrd; then add gradually 1
cupful of *\y;:\r continuing tbs beat
I mg. ("crnbir.e mixtures and feld in
1 ...hites o?' -? eggs beaten stiff. Turn
I into a meier mould, cover and stearn
I tsinutes, or cook in blazer 'IO min
I ites. Serve with orange sauce For
j this b--::? '.vhiies of .'! eggs until stiff,
j idd gradually 1 (mpful of powdered
i .ugar and very slowly the juice of 2
! ?ranges p.lso the grat'-d rind and juice
! if 1 lemon.
I Raked Gingerbread with Apples.
j '.'ut f. large ajiples. e;;cb in pieces,
t und remove skin and seeds. Cook in
2 tl?:n syrup made of cupful of
; '.agar and \\ cup'.'.i! of water until
j .ibout ha::' done; t!:j:i drain off syrup
I and put apples in an earthen baking
: dish, pour over apples gingerbread
'. and bake until firm. Serve with
I whipped cream sweetened and fla
vored or Cambridge sauce made after
rhis ruh-: Cream 1-3 cupful of butter,
add gradually I cupful of powdered
j .-u?ar. Uilute 2 teaspoonfuls (lour with
? : tablespoonfuls of cold water, add
to :*> cupful of boiling water and let
boil '?> minutes. Cool, and just before
sending to table add combined mix
rr? s and spoonful of vanilla and
; 1.3 teaspoonful of lernen extract,
j Gingerbread.-Melt \. cupful of but
! ;er. add : cupful of molasses, 1 egg
I well beat? % cupful ol' sour milk. 2
teasponfuls soda mixed with 2 cupfuls
I of flour and it h l teaspoonful of gin
I e,i r.--Posion Transcript
Cuban Stewed Chicken.
Piv i?; f. slew pan half a cupful of
pun. .-live oil. one chopped onion and
.-. bruised clove of garlic. Cook until
they begin to rum brown, when the
chicken, divided as for fricassee, and
z Quarter o! a pound of diced bacon
rn uld be added. When the chicken
has cooked to ;i delicate brown add
a half dozen tomatoes, a bay leaf, a
Roupie nf cloves and a green pepper
-ceded and cut fine. Cover and cook
slowly for half an hour. Add one
pint of boiling waler and one cup of
wei! washed rice, salt and pepper to
tasfe. Cook until the rice has absorb
ed al) the liquid, then place back on
?ne stove and let the rice steam for
twenty minut iger.
Novel Cake Container.
A large car!hen jar can be used for
safely storing pies, several layer cakes
ur loaves of fruit cake by this sys
tem of shelves, lt is made by nailing
two spools under four corners of a
grape basket cover. Place one 1 *t
of cake on bottom of jar. plac.. a
shelf over it and another.cake on this
with a shelf above and so on. The
spools raise the boards just high
enough to protect the cake and the
shelves are easily removed. The earth
en jar keeps the contents in much
better condiiion than does a tin or
i wooden cake box.
Yolks of four eggs, one-half cup
sugar, one pint milk, pinch of salt,
vanilla. Put milk in double boiler and
when just beginning to boil add the
beaten yolks of the eggs and the rest
of the ingredients and cook until tho
mixture coats the spoon.
Onion Gruel for Colds.
! Thi6 gruel is excellent for a cold.
Slice a few onions and boil them in
a pint of new milk: stir in a sprinkle
of oatmeal and a very little salt, boil
till the onions are quite tender, then
sup rapidly and go to bed.
Good Way to Fry Fish.
The secret of frying fish crisp and
brown without either eggs or bread
crumbs is to dry it well, dredge both
sides with plenty of flour and plunge
it into boiling 'at. Re sure the fat is
boiling and that there is plenty of it.
Creamed Eaked Trout.
Clean the trout, put in pepper and
salt and close them. Place the fish in
the pan with just enough cream to
cbver the fins. Bake fil leen or twenty