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KEEPING CLEAN VERSUS GETTING CLEAN.
DOES any one among my readers recol lect the Gypsy Breyton books? They were written many years ago, and made charming reading for young girls—and for old girls, too. Gypsy was a harum-scarum, lovable hoyden, full of Impulses to fun and mischief as well as to good works, and one of the most Interesting chapters tells of her ef fort to put her room In order after her mother had talked to her of the effect of slovenliness and carelessness on the char acter. When the chamber Is Anally cleaned, the bureau drawers reduced to tidiness, the rubbish cleared out, Gipsy surveys the result and wonders how long the place will look like that! Don’t you sometimes have the same feel ing when you inspect a room or a closet that has Just been cleaned and straight ened? And do you ask yourself why It Is that things can’t always be In order? I don’t want to turn this talk Into a series of citations from children's books of a past period, but I cannot forbear to quote, as I have done often before, from the rule laid down for Kollo by his mentor, Jonas, that when once order has been established you cannot take anything out of place and fall to put It back where it belongs without " breaking the spell.” I don’t know a mors valuable precept than this, which emphasises the difference between keep ing neat and clean and getting neat and clean. The latter course Is that of the untrained houseworker, the former Is the plan fol lowed by the woman who puts her brains as well as her back Into the care of her house. We have all seen Illustrations ofthe way In which the ordinary maid runs her de partment. Don't you know her kitchen after she has made a baking, prepared her Sunday dessert, and cooked her dinner? It Is little short of chaos. All her utensils are soiled, usually all her dish towels are damp or dirty, her kitchen sink Is piled high with unwashed dishes, scraps of fpod cumber the platds heaped on the table, odds and ends of all sorts are scattered about •• In most admired disorder.” When everything Is at Its worst, after she Is weary with the toil of the morning, she turns In and “ makes a big killing." to use a sporting phrase, and scrubs and scours until the kitchen is spotless and she herself Is worn out. Now I admit that sometimes it Is Impos sible to avoid a certain amount of con fusion and dirt, but I do hold that this should be an unusual experience and not an every week or an every day occurrence How do you other seasoned housekeepers feel about It? Hot> One Cirl Managed. In all the years I have been manager of my home and the employer of maids I have found but one servant who followed the plan 1 would myself have pursued in wash ing the dishes from a meal. Oddly enough, she was what some one of my friends called a wild Irish girl,” a feather brained Ht tle thing, who was an excellent worker and most Industrious, but lacked balance and judgment in many ways. Yet the fashion In which she managed her dishwashing might have served as an ex* ample to older and more practiced work ers. She startl'd ner dinner In good time and washed her utensils as she finished ■with them. While we ate the soup she had served she took up the rest of the dtnner. brought It In to us, did the necessary passing and waiting, and as soon as she returned to the kitchen attacked the soup plates. By the time we had concluded the meat course and were ready for our salad or dessert she had only clean dishes In the kitchen, and she washed the pieces she had brought out from the dining room while we ate the final Items of our dinner. Before our coffee was done, If we lin gered over It. she had,eaten her own meal In a tidy kitchen and washed the dessert plates. Her dishwashing was all out of the way almost as soon as the dinner was at an end. I am not sure If she could have managed so well If we had haft a larger family. There were only three or Tour of us, as a regular thing—but 1 am inclined to think that even thm she would not have left a great pile of dishes to wash during the evening. — Often I have tried to Induce other maid! to follow tho same plan, but they have their own ways, which they like better, and as no principle of great Importance Is In volved I am willing to let them do their work as they like best. If you do your ow n housework you can not adopt the practice of my " wild Irish girl,” and yet you .pouhl learn a lesson even from her—a lesson to apply to other branches of home making. Why Is It nec essary to leave work of cleaning or of putting to rights to accumulate until there is a big task to accomplish, instead of doing it as It comes? Why not keep clean Instead of getting clean? Consider such a simple matter as the state in which you leave your room in the morning. I take It for granted that you have hung your skirt and waist to air w<hen you removed them the night before, and that you have left your shoes out of the shoe bag for the same purpose. Do you put them away, all of them, when you take from the closet the garment* you are going to wear in the morning? Do you lay your comb and brush back on the tray and your nail file In Its place? Do you hang your towels where they belong, or do you let them lie where you have thrown them down, with the Idea that when you come to make the bed, or when your chambermaid comes to do It, everything can be gathered up and put where It be longs ? Orderliness Makes Less Work■ When you come In for a walk, what Is your habit? Do you put your hat In Its box, your coat on its hook, the gloves In their case, or do you toss them all on the bed. and leave the business of stowing them away until a more—or a less—convenient season? These are trifles, but they will show you nliat 1 mean and will Indicate In a meas ure the way In which you conduct your whole mode of life. If you are untidy In one direction, you are likely to be untidy la another. stray papers as she spoke and putting them Into neat pile*. "1 just want to make things look decently In ease I should get run over by an automobile while I'm out. I'd hate to be brought home on a stretcher and have my desk looking like destruction!" I wra convinced after that this girl kept her bureau drawers In a state of com parative neatness and 1 was prepared to before you make a business of restoring cleanliness and neatness. A few weeks ago 1 mlesed a pair of lit tle curtains from one of the windows and on inquiry found that the maid had washed them out and was pressing them ofT. She explained her course. “They got dirty before the others did be cause that window is open more than the you run a carpet sweeper over it in the morning, just os you take a dust pan and brush to the corners. $ >*: Keep Lillie Things Picl(ed Up. You feel It is a poor housekeeper who omits tM-* sort of thing, as you have a contempt for the cook who does not scald out her dish towels once a cay instead of Usually all her dish towels are damp or dirty, and her kitchen sink is piled high with unwashed dishes. ” "Oh. don't bother to put your desk straight!" I heard a woman say impatient ly to another not long ago. ‘What is the good of a rolltop desk if you can’t slam It shut and hide the disorder? Leave all that picking up until you come home.” "It won’t take a minute,’’ said the other, gathering together letters, envelopes and learn that Elie had hangers for her clothes and certain hooks on which to put certain frocks! When you come to examine this habit of orderliness from the standpoint of the time It takes I think you will find that It de mands less leisure and labor than the cus tom of permitting everything to get messy other windows, and I thought I’d just rub them out Instead of waiting until 1 hud to wash them all,” she said. That is the sort of thing I mean. You recognise its value in many places. You would not wish your room to get in a hope less state of dirt and dust before you touched It with a broom. On the contrary. waiting until a great, pile of them is soiled and sour. Carry this principle throughout your daily employment, and see how it lessens labor and caves time When you have finished your mending do you put tho nee dles In their book, the thimble and spools In their pockets, the tape and buttons in t their own receptacles, or do you drop ali Into the basket at random? When you clear away your dalles do you have a place for everything and everything in Its place, or do you stick the different pieces Just where It happens to be convenient at the moment? When you leave your bathroom after “ tubbing ” Is the wash cloth hung up to dry, the soup dish rinsed out, the towels in their proper place, the water split about the basin wiped up, or la the room in confusion because you plan to come in after breakfast and put it all to rights at once? Not all the care and planning will save you a general cleaning once In a while. No matter how careful you are dust will ac cumulate in out of the way corners, dirt will be rubbed into the carpet and ruga, and hangings will become dingy and paper grimy. But you may postpone that evil hour, yon may stretch the intervals be tween regular cleaning bouts if you will only clean as you go. And It doesn't really take any more time— or as much. " But I can’t stop to do all that picking up when I am In a hurry to get to break fast or to keep an appointment, or some thing of that sort,*’ l hear you protest. " If I did I would keep other people waiting and make everything late and inconvenient.” Not if you planned your work with the extra two or three mimrtes In mind. Of course, emergencies arise sometimes when it is impossible for you to keep your* house as you would like it kept, when a eudden call drags you off. leaving disorder behind you. But this is the exception, noe the rule. That may be the habit of put ting things away when you have dons using them, of picking up the odde and ends when their use is over, of throwing tha soiled clothes into the basket or bag, In stead of on the floor, of laying the hand kerchiefs or the gloves In the case, instead of on the bureau, of sticking the pin Into the cushion, lnsteaad of dropping It beeide this. All little things, as T have said. But have you ever noticed how small a disor der. how slight a dust or misplacement it takes to make a room look untidy and slovenly? It not, think about it now. Re flect upon the impression It gives you when you go into your kitchen and And the soiled spoon, the unwashed dish left there, after the work of the day Is done, and the place should be spotless. Don’t you have an Instant sensation of Irritation and dis appointment? The maid who has done this or who has left her stove littered with crumbs or spotted with grease, who has not brushed up the flour that has fallen beside the bag, undoubtedly thought that It made no difference, since she was going to give the room a good " redding-up ’’ the next day. Yfct. to you the disorder made all the difference between good and "slop py " housekeeping. Apply the principle to the manner in which you conduct the care of your own room, your own clothing, your own sewing equipment, and see if, after all, tho same truth of the advantage of keep ing clean, rather than of making clean, does not run all through your home making. MARION HARLAND’S HELPING HAND. _ IMPORTANT NOTICE nECAUSE of the enormous number of ■*-* letters sent to the department I must ask contributors to limit their communications to 100 words, except in cases of formulas or recipes which require greater space. I want all my correspondents to have a showing In the Corner,'and If my request in this respect Is complied with It will he possible to print many more letters. Attention Is called to the fact that Marlon Harland cannot receive money for patterns, as she has no connection with any department that sells them. Marion Harland. I read the other day that one ot the 44 1 readers at the corner lias sheet —“”"1 music to give away to some one I who wishes It. I would gladly call for It anywhere In town If I could get it. I have Just purchased a piano with my saving money and cannot afford to buy Bheet music as yet. Clara R.' The music to which you refer may have been given away before this, but I am sure there are other musicians who have sheet music they will be glad to give you. I can guess that the payment for a piano may have made so heavy a drain upon the ’ sav ings money " of which you speak that you may feel the necessity of denying yourself expenditure for music for a while. The freemasonry which prevails, according to my observations, among music lovers everywhere ought surely to move some one of our cornerites to meet this appeal. 1 shall hope for several applications for Clara R.’s address, which 1 hold In readi ness. Si * Asks for Canary. •' I have a dear little daughter of 15 who is sick with tuberculosis and cannot leave the house. Time hangs heavily on her hands and she longs for birds and flowers. 1 saw a while ago a notice of some one who had a canary she would give away and we would love to have It and would take care of It. My little girl would also love to have some quilt patches if any of your readers could spare some for her. I am a widow anil in poor health and cannot get hooks and papers for my child to help her pars the time. Do you suppose some of ti e friends in the Corner who do 10 much to help others could pass on a little amuse ment and pleasure to my little sick girl? ■ M. D N.” This is the sort of appeal which always touches me closely—X suppose fur one rea son. because the circumstances at once make a picture in my mind. 1 can see. almost as clearly as If she were before me, the sick girl, cut off by her malady from the enjoyments natural to her age. pre vented by slender means from having the comforts and diversions which wealth pro vides for the afflicted, sitting day after day, yearn Jug for a living pet, like the canary, or for fresh growing things, like plants and flowers, or lor some employ ✓ ment to busy her fingers and occupy her mind, like piecing a quilt or reading or look ing at pictures. Can't you see her? And don’t you want to do something to enliven her dull days, to make the weary hours pass more pleasantly? 1 have never known such a plea as this to be disregarded. Not all of you have canaries or growing plants to give away, but there may be some one among you who can supply one or two of these, and there are surely even more who can send a few quilt pieces or a couple of magazines or other reading matter or can write a cheer ing letter. I am sure that before long the requests for the sick child’s address will pour In and that you will be able to re joice in the thought that you have mace one sad spot in the world bright and happy by_ your loving thoughtfulness jind eagerness to bear another’s burden*. * * Dampfnudeln. “ I have Been a request In the House mothers' Exchange from B. L. of Montclair N. J.. for ' dampfnudeln ' and 1 am glad to send It. I was unable to write it earlier because of an injury to my arm. ' Dampf nudehi' la made up of the two words. ' damp,' which means ' steamed,' and ‘ nudeln,' which In English would be dum plings. Here Is the way to make them: '■ To one and a half pounds of flour add half a yeast cake, an even teaspoon of salt, one egg beaten Into lukewarm milk, and intx Just as you would bread dough, using enough milk to bring It to the dough con sistency. After you have kneaded it well divide It Into four parts and set it to rise When It Is ready for the oven put the dough Into a deep earthen dish, using enough to cover the bottom, adding to It first a tea spoon of salt and two heaping tablespoons of lard. Cover the dish and leave It In the oven for half an hour. The bottom will be brown and the top of the dough whits. Slice and eat It as you would warm bread, W'lth stewed prunes. " I have another recipe for a dish which we make and eat as we would bouillon. For this put a quart of milk over the fire in a double boiler When it Is boiling add to It a teaspoon of cornstarch mixed to a smoothipastc with cold milk, two even table spoons of grated horseradish and an even teaspoon of salt. Boll up together for three minutes and serve. Mas. I„ p." 1 should think the last recipe might have the name of cream of horseradish soup, and that it might be a little hot for tha tender palate. But I am glad to have these recipes, for we have many German read ers who will hall with Joy directions for making the dishes they used to eat In the fatherland. rf; jlj Two Recipes Wanted. " 1 will greatly appreciate ..If you wiil print a recipe for Spanish chicken and one for making tutti-frutti cake. K. A.” I wish I could help you. but if I know these two dishes It. h; by other panics than those >ou have given them, is “Spanish chicken,'* r haps, what I have eaten—am* ar ' cooked—as “ Creole chicken M? Won’t you give me a description of this and of tutti frutti cake? Then I may be better able to help you out. Or if any of thj many good cooks among our constituency have recipes for either or both of these dishes, won’t they expedite matters by sending me the recipes that I may print them here, not only for the benefit of E. A but for the many others who are on the alert for good new' dishes? # * Bread in Lemon Pie. " Some one sent a recipe for dandy lemon pie, but did not state the amount of bread to be used. You asked for the gen eral benefit, but I have not seen the an swer^ _ g 1 ve you my experience. 'I tried with a two ounce slice of bread and this proved to be the right amount, and I want you to Jlnow that the pie as made with this Is the dandiest of all lemon pies! j S. V Thank you for the information. It would be a tragedy to have the " dandiness’’ of the pie lessened by a mistake In the quan tity of bread required. I t * “The Rose of Baltimore.** " In answer to the Inquiry of Mrs. F. B. fi. I would sav that the poem * Curfew Shall Not King Tonight ’ was written by Hose Hantwicko Thorpe. •* Now. I have a request to make on my own behalf. Can any of tho readers send me the words of an old time song and the name of the author? It was called * The Hose of Baltimore/ Perhaps some of our southern sisters may remember It. My mother. Who has been dead over forty years, was born in Baltimore, and the song was a favorite of hers. It may have been old In her day, but I have never heard It sung since l.er death. Yet It is con stantly singing in my ears, and I would love to get it. I have tried in leading music stores, but in vain. The following is the first verse and the refrain as nearly as I can recall them: "I was on a pubHc promenade One bright October morn. 'Twaa there I mat a lovely maid In the tide of fashion borne. Her Jlpa were like the cherries Just bluahlng on the tree. Her voice. O. 1t was merry, Like fairy songs at sea! O, a lovelier in*Id I never saw befora! With eyes so hrlght. Like a Lara at night. The Rose of Bultlmorel MRS. J. F M. I print this verse and hope it may bring a response in the shape of the remainder of the song Nearly every one of us has some such memory as this of songs heard FAMILY MEALS FOR A WEEK. SUNDAY. BREAKFAST Baked apples Rice boiled in milk. FVled oysters. Rolls, tenet Tea. coffee LUNCHEON. Eggs k la Benedictine Saratoga chips. Quick Sally Lunn Endive salad. Crackers. cheese Coffee, cake. tea DINNER Beef soup with noodle* Boiled mutton with caper aauc« Spanish rice. String beans Pineapple snow Sponge cake. Black coffee. * * MONDAY. BREAKFAST. Oranges. Triscult and cream. Bacon. Boiled eggs. German fried potatoes [a leftover]. Tea. coffee. LUNCHEON. Chipped beef broiled crisp. Baked bread and cheese Boiled sweet potatoes 'Glngersnap*. Cream cheese. Tea. DINNER. Onion fcoup [mutton broth foundation]. Mutton sliced and heated in caper sauce. Mashed turnips. Boiled potatoes with parsley sauce Brown betty. Black coffee. *»: * TUESDAY. BREAKFAST Stewed prunes. Oatmeal and cr*.arn. Fried egg* and bacon Toast. lea. coffee. LUNCHEON. Mince of mutton warmed in gravy German fried potatoes [a leftover] Whole wheat gems. Crackers and cheese Tsa. DINNER. Turnip soup [left over turnip and stock from mutton]. Baked blueflsh Whipped potatoes. # Green peas Steamed currant pudding. Black coffee. * * WEDNESDAY. BHEAKFAfiT. Grape fruit. Boiled hominy and cream. Scrapple. Quick biscuit. Toast. Tea, coffee. LUNCHEON^ Sausage. Baked potatoes Waffles. Maple syrup. Tea. DINNER. Brown potato soup [left over pula toes j Boiled calf’s head. Creamed carrots. Boiled rice with tomato *»auce. Tapioca rustard. Black coffee. 5k * THURSDAY. BREAKFAST. Oranges. ♦ Cracked wheat and cream, t ried apples and bacon. Toast. Tea, coiTee. LUNCH EON. ca.ru tongue warmed, sliced in sauce piquant. Fried homir.y (a left over]. Carrot souffle [a left over]. Hot gingerbread. IM. DINNER. Mock turtle soup. • Calf* head. & la terrapin Fried banana*. Raked macaroni Cuetard pie Black cofTea * * FRIDAY. BREAKFAST Oranges Shredded wheat and cream. Fried calf's brains [a left over]. Rolls, toast. Tea. coffee LUNCHEON. Steamed clam*. Graham muffin*. Fried potatoes Cornstarch hasty pudding Tea. DINNER. Macaroni soup [remains of the llqtior from calf's head, with yesterday's macaroni]. Boiled codfish with anchovy sauce. Mashed potatoes. Stewed celery. 1 ate pudding. Black coffee. W* tf* * vri RDA Y. breakfast. oranges. at meal jelly and cream Bat -n, poached eg<* Griddle cal.es , Toast. Tea, coffee. LUNCHEON Creamed codfish [a left over i Potato cokes [a left over]. / Popovers. Coffee Jelly Cookies. Tea. DINNER Cream of celery soup [a if ft over] Roast shoulder of veal B»^wtd tomatoes. Bro* red potatoes. Orange ;art*. ALack coffee. In youth or childhood, and It would be a real joy to have them restored to us com plete with their freight of early associa tions, I hold the address of Mrs. J. F. M and trust there may soon be a call for it from some one who can supply her with the words and music of the spng her mother sang to her nearly half a century ago. Candied Rose Leaves. " Will you kindly give me a recipe for making crystallized rose leaves? " Mrs. L. J. A ” CANDIED HOSE LEAVES—Let half a pound of granulated sugar, a half cup of water, and three drops of lemon Juice boll In a perfectly cleun suucepan. without stir ring Test by dropping a little in Iced water and when It will break apart and stick to your fingers it is ready to take from the lire. Stir until It 1b cool and the liquid begins to whiten and granulate, and before It is actually cold and stiff dip your rose leaves into It, rolling each leaf round as you take it out. Spread on u buttered or oiled pan to dry. This is rather difficult work and requires quick handling, a knowledge of the right stage at which to dip the rose leaves, and a good deal of experience and skill to manage successfully. ik * Some Southern Recipes. ■■ For the benefit of Mr*. V. A Moil, and others 1 Inclose recipes for some southern dishes. 1 have lived the greater part of my life In the south and so understand the cookery of that section. " Oow peas (or black eyed peas, which are really beans j I cook Just as 1 would navy beans. Bosk them a few hours and put a few slices of salt pork in wl'.h them. Grits are used a good deal In the south and are prepared much the same as rice. Put Into boiling salted water. Grits should not bu washed and rice should be put through ut least three waters to remove ull the soap stone from the rice. Klee pur lough Is made with different ne ats tnd ( have forgotten how It 1* made with tomatii. Chicken or rice purlough Is fine. When the Inrat has been boiling until It lacks about thirty minutes of being done wui should hsvc a little more liquid than If you iu! meat.- to have gravy, and sea son well with pepper and sail and Mina butter While boiling slowiy stir in enough i ■ li make it thick when done •STEAMED POTATOES-Pi y three or four Slices of “alt pork and w hen done pour enough hot water on It to ft I the frying pan or skillet (preferably the latter) two thirds full; then slice Into :: five medium zed or large potatoes Season with salt .irtd popper and when rooked allow them to brown before tak'ng •heir, from the ces sed. Either sweet or white potatoes can be used In this way and sometimes I even slice a targe onion in with the potatoes. “ SPANISH STEW — C 1: together for one hour a medium sized or.on. sliced, one can of peas, one can of tomatoes. Sea ami, with .alt, butter, and bl",ck pepper and a small pinch* of cayenne. If any of this Blew is left over put It Into the next day's soup. L" These are good recipes, I am sure, ai.d I am glad to have thorn. The black-eyed peas are among the articles I always auk lor when I go back to Virginia on a visit, and I was delighted not long ago to learn that I could find them in a northern mar* ket What you call " purlough " I im agine is the dish which Is correctly spelled " pilau M or " pilaff," and is originally a Turkish dish, although It has many modifi cations. Under any name it is good and introduces the variety In the table which we are all asking for. So do the steamed potatoes and the Spanish stew. * # For a Lonely Evening. "Jfas any one a violin she would like to dispose of? I am a girl dependent entirely upon myself and I And my evenings lonely in my room. I have a gift for music, es pecially that with the violin, and I should be so grateful if you oould obtain one for me. * "JCHHA W. ■4. d. Feels Tired in the Morning. " I wish you would tell me some way %m which I can brace myself up In the morn ing. I sleep only fairly well, and when I first get up I feel as though I could hardly drag myself across the room. After I have had my coffee and breakfast I begin to feel a little brighter, but generally It Is li o'clock before 1 am equal to anything. What medicine could I take to make me brighter when 1 get up? D. L. H.‘* If medicine is what you wish go to your physician for it. But before trying drugs let me advise a few homely measures. Wryn you get up In the morning take *. hot tub bath and follow this by a cold shower—If you can stand It-a friction with a rough towel and an alcohol rub down Have a few- vigorous calisthenics and practice them either before or after your bath Stand by un open window, well wrapped up. and fill your lungs with fresh air, taking at least ten deep breaths, drawing them in slowly and exhaling them deliberately. See If this does not make you f****l better even before yi brace yourself with coffer. Be sure that tio- »- werage of your body is In perfect cufiddion and If you wi.-h to get up feeling rested don't b- ome too tired before you go to bed. I would like to know l ow late you sit up r.nd if you are In the habit of eating imprudently late a: night. i nlc.H you have some chronic complaint 4 orur mm h overdone .there Is no reason for 1 your getting up after even a fair night's sleep feeling worn out. l*sc your common sense about yourself, if you eit late at night let It be either fruit or malted milk or a cracker and a glass of hot milk. or. better still. leave f- od alone after dinner and refresh yours-- f at bed time with a large glas> of fre-di. cool water. After you 1 avt- pursued this regimen f' r a while 1 shall be glad to ! ear from you a^ain and to know the result wl Lbs eg peri me nt. •