Perth Amboy evening news. [volume], August 31, 1914, Last Edition, Page 7, Image 7

About Perth Amboy evening news. [volume] (Perth Amboy, N.J.) 1903-1959

Image provided by: Rutgers University Libraries

                
Making Real Homes.
So eminent a person as the vice-president of the 1
United States has said that we have not enough real
homes tn this country. And an authority on social condi- j
tions says that the home in America is shattered to its |
foundation.
Those of us who have comfortable, happy homes—
and there seems to be quite a number so situated—look
somewhat indifferently upon these statements; or if we
do give them any thought, are rather apt to consider them
extreme. But the prominence of the persons voicing
them, and their ability, because of their position and experience, to see
rather comprehensively, lends a value to what they say that makes it
worthy of at least some thoughtful consideration. The speakers are not
demagogues or eensationalists, eager only for attention. They are thought
ful students of the times and of the currents of life.
Vice-President Marshall further states that a home is not merely a
place of food and shelter, that the boy or girl who ifl provided only these
and nothing more Is not being given a home. And it is In this sense that
he says we haven't enough real homes. To him a home stands for train
ing. for the development of character, for the setting up of ideals. And it
wakes no difference in what sort of abode this is done, whether in one room
Jn a tenement or in a palace of luxury, it Is the doing ot this that makes a
tiome. And no place is a home that doesnt do it and doesn't have this
work as its great purpose.
So as we settle down into our winter homes with our summer rest and
Jollification over, might it not be helpful to study our home and our attitude
toward it in the light of Vice-President Marshall's remark.
Some of us, it must be confessed, are quite content if we give our
family good food and α clean house, if we keep the bills within the
prescribed limits. If the washing and Ironing and mending are duly done,
tf the atmosphere of the home is on the whole cheery and pleasknt. Occa
sionally we may chide Willie's table manners or scold little Alice for leaving
her playthings around. Others of us do not even keep up to this standard.
Expenses ran away with us. The food is not well cooked. The house is
often in confusion. We scold. We get discouraged. Willie is allowed to
run the streets without restriction. Alice is permitted to throw her play
things around as she pl«ases.
But if we run our homes on either of these plans—-and it must be con
fessed a good many of us do—we are not making a real home in the sense
Vice-President Marshall means. We are providing to a greater or less
extent material comforts, but we are doing little for the mental or spiritual
growth of those in the home. We are treating the children as though they
were little animals and needed only food and shelter. We are not giving
them much more. And when the time comes for them to leave the home,
they will look back upon it only as a place of food and shelter. And if
this is the only meaning of home they take with them, when they go forth
to their work in the world, they are not going to be as well fitted for their
tasks and responsibilities as they should be.
They not only need to know love, but they need to be taught to appre
ciate it. Looking on water all one's life will not teach one to swim. Many
children grow up altogether unuppreciatlve of the love of parents and of
that οΓ brothers and sisters.
The home atmosphere should be full of the inspiration that urges every
one of the family to do his best. Each child should feel tliar no matter
where he is, whether at school or at play, father and mother and every one
else of the family are expecting him always to do his best. And ha should
not only be told, but he should be led to think for himse't, what this best is.
The problem of making a real home in this eense is far bigger than the
making of the home that provides but food and shelter. Both are Included
In the making of a home, but this part of the -work is the larger, more J
Important, farther reaching. It stretches out in almost an infinite number
bf ways. Those who have undertaken the making of a home have a big
task. But it is a task worthy the best of a man or wçtman, is it tot, apd one
to which they should go Joyously? For theirs is the privilege of shaping
and moulding life, theirs it is to hold a responsible position in the workshop
■where Is b»lng bammered out the coming social order of our country.
All Sorts of Airy and Dainty Aprons
——■Ml II ■ H
■ Ν SOME parts of this country the
^ pretty custom of serving gunste
pltli light refreshments at five o'clock
tèa, or on other Informal occasions
Bas always been taken care of by the
jBàunhters or young tfomen of th«
ftousehold. This intimate method of
Iftrvice la almost a universal fashion
Ind It Is to be hoped will become one
jpt our established customs
ι All eorts of airy and dainty «prone
(bade purely for decoration and sug
fcdetion have been designed for the
freer of the charming servitors. For
cheee aprons the lightest and sheerest
Bf fabrics are chosen, ranging from
BBe nets, through ewteses and organ
Dies to flowered lawns, dimities and
Ml similar fabrics. The fine wash
laces and satin ribbons are used for
lecoratlng. The narrow lace head
ings, eewed In pattern, slxnulrtlng
bôw-knoU of ribbon, flower-forms or
Îrftceful scrolls, are machine stitched
ο the fabric. This beading serves to
larry baby ribbon and to provide a
lecoratlon in keeping with any color
lexeme. Narrow insartions and frills
yt lace are used In any way the fancy
pf the maker may dictate. The re
sult Is that there Is no end to the
relations of these little decorative
kocesporiea.
Γ Aprons of this kind are all small
knd cut in graceful and fanciful
shapes Just cow a heart-shaped
Itpron is much In vogue. Sometimes it
U developed with a little heart-shaped
jblb attached. Ribbon decorations are,
pearly always In a color.
I Two Illustrations are given here
Mowing the latest fancies of the
kpron makers. One of them Is an apron
jot plain white net trimmed with bands
bt organdie in white or any desired
Icolor 9ucb an apron is prettily de
{ eloped In light-colored nets and
rimmed with ribbon. It may be pro
hided with a pocket and further em
bellished with little ribbon bow·.
An apron of plain white organdie
trimmed with narrow le«e Is shown
in the second picture. Ita novel fea
ture la the fpparate pocket, or reti
cule. made of the organdie and lace,
which hangs from the waistband. Sat
in ribbon in pink or blue is used for
the bowe which finish it.
Flowered organdies and lawns are
used for these aprons and for the
more practical sewing aprons whloh
are made In the same size.
JULIA BOTTOMLEY.
Medallion for Bag.
In making this bag, a circle should
first be drawn on the Bilk and then
the design, marked, traced directly on
to the material from the paper, by
means of carbon paper. The embroid
ery should ^hen be done either entirely
in satin stitch, or a combination of
satin and outline stitch. Λ cirote of
cardboard cut to fit the medallion Is
then sewed Into place between outer
silk and lining, and after this is ft>
ishod the bag may then be made up.
eilk Ribbon Belts.
A favorite way of finishing the
waist line when separate skirts and
blouses are worn Is with a ribbon or
silk belt. Wide ribbon that can be
laid In folds or taffeta or satin can be
used. One way of giving a smart fin
ish to these belts Is to work button
holes in two little pointed ends of rib
bon in front and button these over
colored glass or bone buttons.
To Fringe Material.
When frlnglns anything requiring
a deep fringe, tear it up as deep a·
you want the fringe at intervals of
a finger or so all the way across
the end, then fringe out these short
pieces one by one, which Is a much
easier way than pulling out a lonf
thread every time and having it break
and being obliged to hunt for the end
with pin or needle.
ι
Acquire " new and pleasant "interest in Ilia" Ίfc"*)ffllni
^ reader nf the real estate adic^"
Che Evening newt
Daily fashion hints
By ΜΑ Υ ΜΑ ΝΤΟΝ
Il erâertn* 'h—m p*£t*rm be enr· m
mention tJm> came "May lAmntoa"
S361 Ρ reus witli Long Tunic for AHfef·
and Small Women, 16 and t8 years.
.WIT?
WITH TWO-PIJCÇS SKIRT
BTRAZGHT TU^IC,
ELBOW &.EKVÊ8.
WIÎH LON0 ÙA
The straight gatfiered tupk is
tremcly becoming <5J» to tlenûar
figurée and this frock onç of the prïtth
and emartest of tbe jeaeon. In J
Illustration, It hi n»da ol silk gaba
braided eqd cojribTïlé8 With cMrtl
satïh. JI10 earti^ effect on b« obti
by using wool material and vsIyi '
such COpbir-atiorii ar^io be WOfh t
out the autumrj and . to rttwT, '
simpler dress le w^tsd for
lejre, plain wool rjm
wttb atrfped
throughout,
i upon tr ,
utter m itfurfc
Λ» at
•ϊί,ι iifi
with Wntrt
depth >ij
.jvti that,
the arfhl&le
For the t<5 yéàr il*e,
require sji yds, of
36. ί ya*-, 44 in, wldj,
for the facing and collar to teaks fil I
on the azure. For the braiding, i
No. 476 U used.
The pattern 6361 js cut in aires for 16
and 18 years. It will be mailed to &ny
address by the Fashion Department of
this paper, on receipt of ten cents.
PATTERN DEPARTMENT
EVENING NEWS.
Perth Amboy, N. J.
Enclosed find ten cents in
stamps for which send Pattern.
Name
No. ..
Slie .
Street
City .
State ,
Would CtaM to Seem Worth While.
If people could always have what
tliey want when they want it they
wo'jldn'» Want it.
"ΪΙΓ FOR ACHING,
SORE, TIRED FEET
Good-bye sore feet, burning feet, swol
len feet, eweaty feet, smelling feet, tired
feet.
Good bye corns, callouses, bunions and
raw spots. No
more shoe tight
ness, no more limp
ing with pain or
drawing up your
face in agony.
ΤΊΖ" S3 magical,
acts right off.
"ΤΊΖ" draws out
all the poisonona
exudatione which
puff up the feet.
Use "TIZ" and for
get your foot
misery. Ah! how comfortable your feet
feel. Get a 25 cent box of "TIZ" now at
any drnggiet or department store. Don't
suffer. Have good feet, glad feet, feet
that never swell, never hurt, never get
tired. A year's foot comfort guaranteed
or money refunded.
(Hd Carpets
Made Into Rover able
Durable Kaz*. Kwiia*
*ntl C'arixits .Vovmu
"W rite for Circular*
>\ t Pay t'reU'ht to CJs
farmer Pug and Carpet Co.
touiti Vi.lt, N. J.
FISH IN HOT WEATHER
HEALTHIER THAN A CONSTANT
DIET OF FRESH MEAT.
Supply Is Generally Plentiful and
Should Be Freely Ueed—Jellied
Dleh for Sunday Night Lunch
eon — Brook Τ rout.
(By LIDA AMEfl WIIJJ8.)
For the summer, whlte-meated fish
la greatly used, and the supply la
quite equal to the demand
True, there are restrlct'ons In eat
ing Oeh as frequently as we do meats, j
Bat these very restrictions add to Its j
value. Mo«t of u* eat too much fresh
meat, especially In hot weather, when \
R really should not be served oftener |
than three times per week.
Jellied Fl»h.—A nice relish for Sun
day night supper, or for luncheon on
a hot day, may be made as follows;
For two cupfuls of Ash flakes use quar
ter of a package of soaked gelatin j
and a generous cupful of hot fish or J
chicken broth. Cook the flsh In well
seasoned and acidulated water, and
when flaked mix with flnely-minced
caper·, a llttJe sweet, green pepper,
blanched and chopped, or a pimento
cat In small bits. Add the gelatin,
mix and mold.
Brook Trout a la Catcade.—Get
good-sired trout, freshly caught, if
possible. Remove the fine and have
the fish drawn at the gills. Wash
well in cold water. Cut In each flsh
several slanting gashes through the
■kin. Have a baking pan of agate or
porcelain-lined near and put In a lit
tle bacon dripping or butter. Then
lay In the flsh and over them spread
a mixture of two tablespoon fuis of
butter whipped to a cream with a tea
apoonfril of finely minced parsley, tea
spoonful of lemon juice, two or three
dashes of pepper and salt to t#a(e.
Then mix a quarter of a teaspoonful
each of salt and pepper with two
kitchen tablespoonfuls of white wine
and pour over the flsh. Cover with
heavy, buttered paraffin paper and
bake In a moderate ovon about twen
tj'-flv® minutes. Baste two or throe
times, or often ae necessary. Care
fully remove the dish to a heated
platter, strain the sauce In the pan
into a half pint of sauce Hollandaise,
bent thoroughly and pour over the
flsh, and serve.
Haddock au Gratin, With Sauce
Mornay.—Try this for your next flsh
day dinner when you have a special
guest. Moat of the work may be
(lone in the cool of the morning or
before the actual hurry of dinner get
ting. Carefully clean and fvash a
haddock weighing about three pounde;
do not remove the head or tall. Steam
the flsh In a pint of boiling water to
which yon have added a small onion,
sliced, sprig or two of parsley, several
whole ojoves, email bay leaf, quarter
çf a cupfql of vinegar, half a teaspoon
ful of salt and a few pepper corne.
When the flsh Is done remove and let
It cool and strain the broth. Measure
the flakes of flsh. For a pint and a
half, scant measure, Β pint cf sauce
Will be eufBcient. Prepare as follows:
To a pint of flBh broth allow three
tablespoonfuls of butter and a quar
ter cumul οι jiour luncu miu uichcu
butter, then broth J* added. Season
to taste with salt and pepper. When
sauce bolls add two ounces of Par
mesan cheesp and stir rapidly until
cheese melts. Take from the Ore and
mix In three tableapoonfuls of bntter
chopped In bite. Have ready α quart
of Duchess potatoes (plain mashed
will do), pipe an oblong au gratin
dish or earthen baking dleh with a
potato border two Inches high; put
In a layer of sauce; on this spread
some fish, then sauoe, and fill dleh
up In this war, with top layer of
sauce. The potato border of piping
must bo high enough to keep the
Banco from running out. Cover the.'
top with a layer of two tablespoonfuls
of soft butter, grated cheese and a
largo tablespoonful of broad crumbs,
atul place in oven to browi.
White Potato Meringue,
Pare and grate ono large whit· po
tato, add the Juice and grated rind of
one lemon, one cupful of cold water,
one cupful of white sugar, one-half tea^
spoonful of salt and the well-beaten
white of one egg. Turn Into a pie
plate lined with puff paste and bake.
When done cover with a meringue
made of the beaten whites of three
eggs, three tablespoontuls of powdered
sugar and flavored with a few drops of
lemon extract. Drown delicately and,
when cool, dot with bits of brtght-ool·
ored Jelly.
Raspberry Eclairs.
A delicious dessert tor the fruit sea·
soi, it eclair or pastry puffs died with
a rafcburry mixture. To make the
filling, whip until stiff « half-pint Of
cream. Btlr In gradually a scant quar
ter of a pound of sugar and add three
fourths of a plot of raspberries which
have been thoroughly crushed. Keep
the mixture on Ice a short time before
serving.
Oriental Beef,
One and one-half pounds of round
beef, one-half pound fresh pork, one
onion, two green peppers, one cupful
crumbs. Salt to taste. Put all through
meat chopper. Mix thoroughly, form
Into loaf, place In pan, lay three slices
of bacon on top, pour over It one can
tomatoes. Hake In steady oven 1H
hours. Thicken gravy and strain.
To Prevent Peetry eoorchlne.
Salt In the oven, placed over the
baking plates, will prevent the pastry
from scorching at the bottom.
Delicate Pudding.
Three crackers rolled fine, one pint
boiling milk poured over them. Let
coal, then add three tableapoonfuls
sugar, three eggs, reserving whites of
two. Bake and when done beat tie
two whites stiff, asreeten, flavor, spreftd
on top and b "iwu la oven.
ι
lïrêHEN
?\Μ\ΤΤ
Jus-ΐ so much food should be taken
as will restore our powers, not so
much as will oppress them.—Cicero.
A light heart makes quick feet. <
THINGS WORTH KNOWING.
When decorating a birthday cake,
cut loaves and stems from citron and '
with the n>»e cups to '
hold the candles this ,
make a pretty decora
tion. Put the leaves and ,
stems on to the frost
ing while soft. ι
When raisins and
prunes stick to the pa
per which wraps them,
hold them a moment over the steam
of the teakettle.
White shoes may be quickly cleaned
by nibbing with a piece of batting and
powdered pumice stone. The whiten
ing need bo done less often.
Skirt hangers which are wire with
a clothespin at each end make fine
paper bag and laundry paper holders.
Hang the holder np behind the door
and keep all wrapping paper together.
Give the baby, no matter how small, ,
frequent drinks of cool water. A
tabieBpoonful of orange juice between
meals is another most wholesome and
refreshing drink for tiny infanta or
older ones.
Adhesive tape ie a most valuable
help in the household. It will stop a ,
leak In the hot water bottle for at
least one using, and is indispensable
in many ways.
A Btrip around a βογθ toe will cure
a oorn If kept on» as It softens tho
corn and protects it from the shoe.
Keep the lamp chimneys covered
with paper bags to keep them bright.
A cold foot bath is the solution for
the cure for insomnia for one woman.
Dip the sweeper brush in water,
shake and replace it, then It will pick
up clean all the lint and dust with
none flying in tii· air.
When making a fruit cake put tho
fruit in In layers with the dough,
then it will not all be at the bot
tom when it is cut.
Every busy housewife will, if she
follows these suggestions, find herself
happier, calmer and more rested at
the end of the day. What are the
thingB I can leave undone? Make
room for a few moments during the
day of absolute quiet, rest and relax
ation. Avoid haste and hurry. Hab
ituate yourself to the control of the
emotions. Cut off all engagements
that interfere with sleep.
TO RESTORt PlUi'URE FRAMES
Two Mixture· Which Will Remove the
Tarniah Cauaed by Smoky Atmo*
phare—Use Soft Bruah.
QUt tramée which have become
darkened through erpoeure to smoky
atmosphere can uuuully be Improved
by the use o( an old-fashioned rem
edy. To make It take sufficient flour
of sulphur to glvo a golden tlqt to
about twrt and one-hair pint» 6t wa
ter, and In this boll four or five
bruteed onlone. Strain off the liquid,
and with It. when cold, wash with a
soft brush any gliding that requires
restoring.
Another restorer Is two ounces of
white of egg; chloride of potash or
soda, one ounce; mix well; dust off
the frames with a soft brush, and
go over them with a soft brush dipped
in the mixture. It would be we'J to
try a little of this mixture flret on a
portion of the frame that Is not con
spicuous, as there are different meth
ods of gilding, and the potash or soda
might possibly not suit. Sometimes
the white of egg alone, put 011 with a
camel's hair brush, is sufficient to
clean a nice gilt picture frame Avoid
rubbing the framus, au the gllling
must be touched very gently.
»
Recipe for 8plnach Loaf.
One and one half cupfuls of spinach
which has been èookod, chopped and
rubbed through a sieve; two eggs, two
tabiespoonfuls of butter, one tea
spoonful of salt, one eighth teaspoon
ful of pepper, one-quarter teaepoonful
of onion juice.
Add the melted butter to the spin
ach, then the well beaten eggs and j
seasonings. Turn into buttered molds
or a bread tin. Set in a pan of wa
ter and Cook until firm. Garnish with
hard cooked eggs If desired.
Dlagulaad Raapbarriea.
Make a small amount of tapioca
cream, say one pint of milk, 14 table
spoonfuls tapioca, cooked together fin
double boiler) IS minutes, add on*·
fourth cupful of sugar, yolk of one
egg, plnoh of salt Cook until thick
and flavor with vanilla. When cold,
put raspberries in serving dish, un
sweetened, pour cream over them.
Make a meringue of the white of egg
and barely brown in oven. Serve ice
cold.
Currant Pie.
Wash and stem enough currants to
measure three cupfuls and put tbern
la a deep pudding dish Cover them
with enough sugar to sweeten them.
If they are very sour they will need
a good cupful. Then pour over them
half a cupful of boiling water and
put the dish in a slow oven to etui
tner gently for half an hour. Re. |
move from the oven, cool and cover
with pie crust. Bake until brown and
sprinkle with powdered sugar.
For a Ball of Cord.
A little brase holder for a ball of
cord has on one side a small pair of
solssors securely fastened. This would
be a great convenience on the daait 0
oui
Efficient Hourekeepiné'
j By Henrietta D. G»"auel · .. t
(ftOMAfT* iCKNCI y U4TvAiai
Canning Vegetables at Home
Vegetables may be panned at home with perfect results if only proper
are is exercised. Jars must be sterile, rubbers new and only vegetables
hat you know are sound and fresh used. Food does not improve In
ooking and when too ripe or imperfect vegetables are cooked they will
ιοί come from the canning process any better than they entered it.
The flavor of all vegetables except tomatoes is improved by blanch
ng them before canning. That is, boil the vegetables Ave minutes in an
ipen kettle containing tailed water, drain this off and then proceed.
An ordinary wash boiler can he used for a steam cooker; it should
tave a rack placed in the bottom so 'he jars will not break while the
•egetables in them are cooking. After the jars are tilled with the vege
able put the lids on loosely and place in the steamer or boiler, add
rami, not too hot, water until it reaches to the neck of the jar. If
oo much water is added it will spill into the jars and boil over; if too
ittle the vegetable will not cook evenly.
Canning Corn: This is the moot diPicnlt or all vegetables to can.
Ill the jars with the grains cut from the cob and salted to taste. Add
rater that has been boiled and somewhat cooled until it is even with the
ops. Place in steamer, put on the lids, cover the steamer and bofl one
tour. TTncover the steamer and fasten the jar lids more securely and set
iside over night. The next day return to the steamer and boil anotheT
tour. Examine each jar this time and ir there are air bubbles In it ré
nove the lid and allow them to escape After this last boiling clamp
he lids on firmly and set aside to cool. Do not put the jars away for H
ew days, but examine them until you feel sure they have been sufflctent
y cooked. If any show signs of working throw the contents out and fill
rith fresh corn.
Where the vegetables are not first blanched they must be cooked
ivery morning for three days.
The above process is taken from the results secured hy government
xperts and it answers for peas and string beans, as well as for corn.
Dried sweet corn Is much easier to prepare and the directions for
naking it will be sent to anyone requesting them if η stamped envelope
β enclosed.
Canned Asparagus: Scrape the italks and tie in bundles. Biancll
η plenty of salted boiling water. Drain and place In sterilized jars with
he tips at the mouth of jar. Proceed as with the corn and after the
econd boiling seal. When putting asparagus in tlie vegetable pantry
itand the ,iars on their heads and cover each jar with a paper bag. Shake
lb little as possible.
Daddy's Bedtime
Tried to Shake Off the
Cowboy Rider.
Story
How the First
Bucking Broncho
Started Bucking.
TITTC children were laughing over the milles of the trucking bronchos tu
a Wild West show, tn which their daddy hud tuken them the day be
fore.
"It was the funniest thine!" cried Jack. "Those bronchos would
roll their eyes till the cowboys got on their backs, and then the.v would start
Jumping all over the grass, away up in the air and with their backs sticking
straight up like our cat's -when she I» mud at a dog, and"—
"And they couldn't shake those cowboy riders off, no matter how hard
they tried," cut in Evelyn, very much excited, "Isn't It wonderful, dnddy?"
"Very wonderful," agreed dnddy. "Do you know how the lirst bucking
broncho started to buck?"
"No, daddy," answered Jack wondcrlngly. "I>o yon?"
"No, Jack," admitted daddy; "1 don't know Tor snre, but t IhVnk It must
have come from his watching the little ltvmbs. Hememlier, I r'nrrt.gu.y this le
so, but It might be. Horses are just as different ns people. Some
and some are not, and when the first cowboys begun riding over the pleine,
cbnslng cattle and taking care of tliem, they had trouble In riding some of tho
horses. The homes would rear and run like everything, but after awhile tho
men would conquer them.
"But one wise pony had Just made up his little mind that lie would not be
ridden, and he thought hard to think up a way so that a man couldn't ride
him. Nobody bad ever tried to ride hltn yet. for he wns very -wild. Hut he
knew the day would come, nnd he thought hard.
"One day this pony was eating grass on his range when he saw in the dis
tance many sheep and Iambs, and he saw the little lambs, because they were
so glad to be alive, Jump In the air with all four feet at once, with their little
backs humped like α mad cat. And right away he hud an Idea.
"The very next day some men came and lassoed him and put a saddle
and bridle on him. Then the best rider among them mounted him. Fte stood
still till the man was on him, and then he commenced Jumping up In the air
with all four feet at once and humping: his back as he had seen the lambs do,
and he threw the rider off and he threw him off ugnln and again.
"Hilt by and by the man managed lo ilgnre a Way to ride liini even when J
be was bucking, for men love to conquer hard thing-· to do. I'.iil other IllWMrt) J
had hoard of the pony's trick, end th< \ keep On trying lo keep men from rid
Ing them until this day. But, as you saw lti tho Wild West show, the mou
ride them Just the same"
SPINACH AS IT SHOULD BE
Delicious Vegetable Alwaya at lt«
Beat When It le Cooked Without
the Addition of Water.
Spinach is seldom cooked properly,
la spite of the fart that it is the veg
etable easiest cooked. It should be
thoroughly washed In cold water α
number of times and allowed to stand
In cold water to freshen. Then taken
up in large handfuls and placed tn a
porcelaln-litied boiler or saucepan
No water need be added, as the
wa*bed leaves will hold enough water
to do the cooking. If you hare a
large quantity to cook, a cupful of wa
ter may be added, but (hie Is not nec
essary. Cover and cook five minute»,
then uncover and turn the spinach
over 60 it will cook evenly. It will
not require more than ten minutes,
If the spinach is young and tender. It
will be a rich vivid green and appe
tizing to behold. As soon as It be
gins to darken It is overcooked and
will become rank and bitter, and
about as palatable as bay. The spin
ach may be drained and served with
plenty of butter and seasoning of
salt and pepper. A garnish of hard
boiled ogge enhances its appearance.
Or the spinach, when steamed tender,
and drained, may be chopped fine and
reheated in a saucepan with two gen
erous tablespoonfule of butter to half
peck of spinach, and salt and pepper
to taste. Simmer five minutes if the
spinach is youn^; not longer than ten
minutes If older. If your spinach Is
over-grown and requires more than
ten minutes cooking in its own mois
ture, It Is better to flret blanch It in
plenty of boiling salted water, In or
der to remove Its strong and ofttimrs
acrid taste.
Preserving Meat.
Meat partially cooked and packed
away In Jars keeps satisfactorily. Slice
the meat and fry it until a little more
than half done. Pack the slices as
closely a» possible In a stone Jar, and
Cover with hot lard. As the meat Is
wanted for use, It may he removed
from the Jar and warmed up. If the
Jar is to stand for any time after a
portion of the meat ie removed from
It, It Is better to renew the covering of
lard. Several small Jars are better
; for thle use than one large one. and
they should be kept In a cor' dark
\
Wing Shun's Note.
Λ woman going m way for the sum
mer received the following note from
lier Chinese laundryman, to whom she
had sent word that he need not call at
her house for tin? laundry work until
lier return In the autumn:
Dear Lady Win# Shun .sends sorry re
grets on you go away. Hopes you have
happy good time and need some more
washing and you glet home. Glad to wash
you some more then. All bi/.lness dull In
summer time some more for so "many like
you to go off and stay one, two. three
some 4 munts. Bad for Chinaman; good
for lady. I hopes you write me leter or
say on tellyifone where you return back
all dirty clothes in trunk and I come som*
mi-ro Witίι l..vf. WING SHl'N.
—New York Post.
KIDNEYS KEEP
BLADDER WEAK
fake Salts to flush Kidneys and neiv
tralize Irritating ac ide.
Kidney and Bladder weakness resuK
►rora uric acid, says a noted anthority.
The kidneys niter this acid from the
blood and pass it on to the bladder,
where it often remains to irritate and
inflame, causing a burning, scalding
sensation, or sotting up an irritation at
the neck of the bladder, obliging you to
seek relief two or three times during the
night. The sufferer is in constant dread,
the water passes sometimes with a
scalding sensation and is very profuse;
again, there is difficulty in avoiuing.it.
Bladder weakness, most folks call it,
because they can t control urination.
While it is extremely annoying am! ·
•ojnetiDies very painful, this is really
ono of tbe most simple ailments to over
come. Get about four ounces of Jad
Baits from your pharmacist and take *
taVespoonful in a glass of water b*for*
breakfast, continue this for two or thre#
days This will neutralize the acids in,
the urine so it no longer is a source of
irritation to the bladder and urinary or· ,
gans which then act normally again. '
Jad Salts is inexpensive, harmless,
and is made from the acid of grapes and
lemon juice, combined with lithia, and
is used by thousands of folks who are
■ubjeet to urinary disorders caused by
uric acid irritation. Jad Salts is aplen»
did for kidneys and ©au*es Bv bad
effects whatever.
Here you have a pleasant, efferveecent
lithia water drink, which qu>*kjy T9e
• feêvea bladder trouble.—Adv*