Precautions.—Be sure that your knife, razor, or whatever implement is used is perfectly clean (sterilized) and avoid drawing blood. If this happens, use some antiseptic. Cases of blood-poisoning that have resulted fatally have been caused by such wounds. If you wear colored hose, have them washed before wearing, as the dye may be injurious.

[BEAUTY AND THE TOILET 799]

BUNIONS.—These painful enlargements are due to a too short shoe, or one that does not fit well. Better discard such footwear; it will be cheaper in the end. Paint the sore joint with a mixture of equal parts of glycerin, tincture of iodine and carbolic acid; using a camel's hair brush. Stockings that are too short may produce the same affliction.

CHILBLAINS.—People who have, or do not want chilblains should avoid woolen stockings. Neither should they "toast their toes" at the fire, wear bed-socks, or take a hot water-bottle to bed with them. Warm the feet by exercise, or vigorous rubbing. If very painful, try ice-cold applications, tincture of iodine, camphor, and tincture of chloride of iron are healing.

INGROWING NAILS.—A bad case should be taken to the chiropodist. Shaving the nail thin on the top, or cutting a V-shaped piece out of it, tend to relieve. Raise up the nail and put a bit of absorbent cotton under it. The best way is to avoid foot troubles by wearing well fitting shoes which are sufficiently large.

[800 MOTHERS' REMEDIES]

NURSERY HINTS AND FIRESIDE GEMS

For Mother and Her Little Family

TEN COMMANDMENTS FOR RAISING CHILDREN.

1. Thou shalt not frighten thy child by threats of punishment.

2. Thou shalt not visit thine own disappointments upon thy child, nor speak to him sharply without just cause.

3. Thou shalt not administer any rebuke while feeling anger toward thy child.

4. Thou shalt not require more of thy child than of thyself.

5. Thou shalt not speak discourteously to thy child.

6. Thou shalt not lie to thy child, neither break thy promise, nor deceive.

7. Thou shalt not waste thyself upon the effort to destroy evil tendencies and wrong activities in thy child, but shall remove temptation from him and cultivate his virtues and his righteous activities.

8. Thou shalt not curtail thy child's liberty but shall insist he respect the liberty of all others, even as his is respected.

9. Many hours shalt thou labor with thy child and do all thy work, dressing him, feeding him, teaching him, amusing him, but for one hour out of every seven waking hours shalt thou let him alone, and bother him not, neither thou, nor thy husband, nor thy nursemaid, nor thy friends, nor thy relatives nor any that are in thy house. For in that hour shall the Lord come unto him.

10. Thou shalt not force thy child in any respect, neither physically, mentally or morally. Thou shalt not force obedience, for forced obedience is not righteous; but thou shalt gently lead thy child along the way that he should go, having first passed over the road thyself.

THE PRAYING OF A CHILD.

Pray, little child for me tonight, That from thy lips like petals white, Thy words may fall and at His feet Bloom for His path with fragrance sweet! Pray, little child, that I may be Childlike in innocence like thee, And simple in my faith and trust Through all the battle's heat and dust!

Pray, little child, in thy white gown, Beside thy wee bed kneeling down; Pray, pray for me, for I do know Thy white words on soft wings will go Unto His heart, and on His breast Light as blown doves that seek for rest Up the pale twilight path that gleams Under the spell of starry dreams!

Pray, little child, for me, and say: "Please, Father, keep him firm today Against the shadow and the care, For Christ's sake!" Ask it in thy prayer, For well I know that thy pure word 'Gainst louder tongues will have been heard, When the great moment comes that He Shall listen through His love for me!

Oh, little child, if I could feel One atom of thy faith so real, Then might I bow and be as one In whose heart many currents run Of joyful confidence and cheer, Making each earthly moment dear With sunshine and the sound of bells On the green hills and in the dells!

Pray, little child, for me tonight, That from thy lips in sunward flight, One word may fall with all its sweet Upon the velvet at His feet, That He may lift it to His ear Its tender plea of love to hear, And lay it, granted, on the pile Signed with the signet of His smile!

[NURSERY HINTS AND FIRESIDE GEMS 801]

Motherhood.—Motherhood is a profession that is overworked. The hours are long and holidays and vacations are few and far between. Mother gets a great deal of maudlin sympathy and not enough tangible aid, says a writer in the Housekeeper. Our poetic conception of the true mother is that her whole life is bound up in the welfare of her children and her family. At what age are her children not, for her, a matter of serious concern? She has ever had plenty of material which she can manufacture into worry and heartaches. Many mothers consume too much of their own nervous energy and jeopardize their health in what they think their bounden maternal duties. There is a judicious limit of all things even though they are virtues.

Mother.—The babe at first feeds upon the mother's bosom, but is always on her heart.—H. W. Beecher.

Baby's Layette.—The principal thing to be borne in mind regarding the baby's layette is that all the clothing should be light, soft, in both surface and texture, and porous also in order that the evaporation of perspiration and a certain ventilation of the skin may take place. Perfect simplicity, not only in material and trimming, but in the whole plan of the little garments will testify to good taste and common sense, and at the same time tend to eliminate much fretfulness and wailing.

Baby.—A sweet new blossom of humanity, fresh fallen from God's own home, to flower on earth.—Massey.

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Boy's Garments.—Don't burden the boy with a whole array of separate garments, but give him a few good, heavy things. The lessened number will allow him freedom, and his comfort, too, is to be considered. Boy's trousers are now fully lined, and these with the right sort of underwear will give him the requisite warmth with very little unnecessary weight.

Boys.—A torn jacket is soon mended, but hard words bruise the heart of a child.—Longfellow.

Pretty Things for Baby.—Among pretty articles for baby there are tiny ribbon garters to hold up the little sleeves, in colors to match the blue of the eyes or the pink of the cheeks, and there are huge soft rosettes of ribbon and hand embroidered strings for the cap, and gold baby pins and fleecy robes and bow-decked quilts.

Baby.—A rose with all its sweetest leaves yet folded.—Byron.

Baby's Outing.—It is always better for a baby, no matter how young, to go out in a carriage than to be carried. Young babies are much more comfortable lying full length on a pillow placed in the carriage and properly covered than when carried in the arms.

Baby.—A lovely bud, so soft, so fair, called hence by early doom; just sent to show how sweet a flower in paradise would bloom.—Leigh Richmond.

Wild Flowers.—Children who gather wild flowers should be taught that they must not put them in their mouths. The buttercup, which is harmless enough to handle, contains an acid poison that will produce sore mouth, and taken into the stomach worse effects might result. It also contains a narcotic principle, anemonin, which has the property of diminishing the respiration and heart action.

Flowers.—It is with flowers as with moral qualities, the bright are sometimes poisonous, but I believe never the sweet.—Hare.

Reasoning versus Punishment.—There is one great point that all mothers should observe and that is not to punish children when reasoning would bring the same results. For needless correction blunts a child's sensitiveness. To state that it brutalizes him is putting it too positively, but it tends to develop indifference and hardness that one does not want a child to possess,

Discipline.—Be ever gentle with the children God has given you.—Watch over them constantly; reprove them earnestly, but not in anger.—In the forcible language of Scripture, "Be not bitter against them." "Yes, they are good boys," said a kind father. "I talk to them much, but I do not beat my children: the world will beat them." It was a beautiful thought, though not elegantly expressed.—Burritt.

Baby's Kimono.—The little flannel kimonos or wrappers, so convenient to slip on the baby before the morning bath, or if the room is at all chilly, may be made up in pretty styles, in delicate colors, bound with silk, and tied with tiny bows to match.

[NURSERY HINTS AND FIRESIDE GEMS 803]

Early Schooling.—Of ten infants destined for different vocations, I should prefer that the one who is to study through life should be the least learned at the age of twelve. —Tissot.

Baby's Fine Dresses.—If the baby's dress is not made of the finest of handkerchief linen, French nainsook or a very fine batiste is usually chosen. These are the soft materials, soft as well as sheer. They are the materials on which embroidery is done most successfully and the baby dress de luxe is always hand embroidered. It may have on it the merest touch of hand work—scarcely more than a few eyelets and a tiny blossom and stem and yet follow the prescribed lines. The little round yokes are attached to the fulled on skirt portion with the tiniest of beading or else the yoke scallops are lapped down over the fullness. The neck is edged with the little hand-made scallops.

Nicknames.—A good name will wear out; a bad one may be turned; a nickname lasts forever.—Zimmermann.

Undergarments.—In buying the little wool shirts (wool being considered the most satisfactory for infants' undergarments) never get the heaviest weights; there are four usually offered, even for winter wear. The next to the heaviest is quite warm enough for winter, and for summer the lightest weight obtainable, preferably of a mixture of silk and wool; cotton and wool should not be used. In hot weather shirts of cotton gauze or a soft porous cotton stockinet are satisfactory.

Training.—The education of our children is never out of my mind. Train them to virtue, habituate them to industry, activity, and spirit. Make them consider every vice as shameful and unmanly. Fire them with ambition to be useful. Make them disdain to be destitute of any useful knowledge.—John Adams to his wife.

Baby's Nerves.—Never try to entertain a baby too vigorously. Little babies especially, but also children somewhat older, should never be subjected to unnecessary excitement. Older people seldom realize how exceedingly undeveloped the nervous system of a little child is, and any undue shock to it is apt to cause the direst consequence. Do not take very small children to the theatre or the circus. They don't understand it, and they can't enjoy it.

Intemperance.—Violent excitement exhausts the mind, and leaves it withered and sterile.—Fenelon.

Second Teeth.—When the baby's second teeth are cut there are often injurious influences to be combated. There is more or less chance for the formation of caries or tartar; care must be taken and counsel sought, and every effort made to prevent the aggravation of the evil.

Tears.—Tears are the safety-valves of the heart when too much pressure is laid on it.—Albert Smith.

Going Barefoot.—The careful mother does not let her child run barefoot, no matter how they clamor to do it. If they wish to go shoeless, let them wear bathing sandals without stockings, is the advice of the writer, who adds, the germ of tetanus, better known as lockjaw, is frequently found in the soil and a child with even a small scratch or cut takes big risks. For girls, especially, running barefoot should be a forbidden pleasure as it makes the feet broad and flat.

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FROM JOHN GREENLEAF WHITTIER'S "BAREFOOT BOY."

Blessings on thee, little man, Barefoot boy, with cheek of tan! With thy turned-up pantaloons, And thy merry whistled tunes; With thy red lip, redder still Kissed by strawberries on the hill; With the sunshine on thy face, Through thy torn brim's jaunty grace; From my heart I give thee joy, I was once a barefoot boy.

The Children's Sunday.—What can we do with the children on Sundays? Do not attempt to do anything unusual or make yourself miserable over their natural antics. Send them to the Sabbath School, never deny a child this privilege or be too negligent to give him the privilege, says the Woman's National Daily. A walk during the day to the park, woods or some place where the recreation is pleasant, is advisable. But do not get so modern in your views that you will permit them the riotous amusements in which they must usually indulge through the week. One cannot do wrong in impressing the sacredness of the day upon the children, for it is one of the deplorable features of modern life that the sacredness is sadly abused, and mostly by the young folk.

Idleness.—Idleness among children, as among men, is the root of all evil, and leads to no other evil more certain than ill-temper.—Hannah More.

Learning to Sew.—Every reasonable mother knows that it is wise to teach her little daughter to sew. Let her begin on the tiny garment of her doll. She will easily form the habit of mending torn places in dolly's clothes and replace absent buttons. With this experience, it will not be long before she will begin to take an interest in her own clothes, and so will not need to be warned that a button is coming off or that the hem of her skirt is coming out. But, of course, she could not begin by sewing or patching her own clothes, nor by mending intricate tears. First see that she sews on buttons correctly and then let her do some basting.

A Good Rule.—St. Edmund of Canterbury was right when he said to somebody. "Work as though you would live forever; but live as though you would die today." —Henry Giles.

Double Duties.—Children should never be required to do housework to the extent a housekeeper must do it, for the strength of a growing child should be applied almost wholly to duties at school. A growing child cannot do mental and hard physical labor at the same time. Wiping dishes and assisting in the dusting do not interfere with school work, and are really good exercises. But the young girl who is compelled to rise early in the morning, prepare breakfast, assist with the family washing or ironing and prepare herself for school will lose out somewhere.

[NURSERY HINTS AND FIRESIDE GEMS 805]

THE BABY-CLASS TREE.

We little folks planted a wee, wee, tree, The tiniest tree of all; Right here by the school-house door it stands With two little leaves like baby's hands, So crumpled and soft and small.

And I really believe it is ever so glad That we planted it there to grow, And knows us and loves us and understands, For it claps them just like two little hands, Whenever the west winds blow.

The Flannel Binder.—The flannel binders for baby should be cut from the softest kind of flannel and on the bias to increase their elasticity. They should be about five inches wide and twenty inches long, with the edges raw, or pinked, perhaps, but not hemmed. After the first six or eight weeks the knitted, circular band which can be bought ready made or may be crocheted at home, is substituted for the flannel binder.

LOVE.

Over and over and over These truths I will say and sing— That Love is mightier far than Hate; That a man's own Thought is a man's own Fate, And that life is a goodly thing. —Ella Wheeler Wilcox.

Wholesome Pleasures.—Pleasures for the little ones should be wholesome and sensible, and the dangers of excitement cannot be overestimated. Their minds so ready to receive impressions should receive only the best and most beneficial, the wholesome air play in the park, or the country, not too much company, nor too much noise, nor too many toys.

FROM "THE CHILDREN'S HOUR"

Between the dark and the daylight. When the night is beginning to lower, Comes a pause in the day's occupations, That is known as the Children's Hour.

I hear in the chamber above me, The patter of little feet, The sound of a door that is opened, And voices soft and sweet. —Longfellow.

Scrubbing Tender Faces.—Children have tender skins as a rule, and yet mothers are very apt to scrub the little faces with soap and water and send them out to play. Think of such treatment in connection with your own skin. If the children are going out at once after the washing, use warm water with plain unscented soap, then rub a little good cold cream into the skin.

[806 MOTHERS' REMEDIES]

FROM LONGFELLOW'S "VILLAGE BLACKSMITH"

Toiling.—rejoicing,—sorrowing, Onward through life he goes; Each morning sees some task begun, Each evening sees it close; Something attempted, something done, He has earned a night's repose.

Saving the Coverlet.—It is discouraging to the mother to find the eiderdown coverlets becoming soiled where the children rub their hands over them. This can be avoided by making a tiny sham of swiss or other similar material and basting it across the top of the coverlet. It can be pinned into place at the corners with tiny baby pins or caught with a few stitches. These shams edged with narrow lace add a really attractive touch to the coverlet, and they can be quickly removed and easily laundered.

The Greatness of Love.—There are no little events with the heart; it magnifies everything. It places in the same scale the falling of an empire and the dropping of a woman's glove; and the glove generally weighs more than the empire. —Honore De Balzac.

Oranges as Medicine.—One of the most valuable adjuncts in acquiring a generally good complexion in youth is that of eating oranges in quantities. Let the mother give her children two or three oranges every day, as they possess many virtues, especially upon the action of the liver. The mother who buys plenty of oranges for the children will note the reduction in her medicine bill.

THE HUMAN FACE.

When I meet a human face, Lit for me with light divine, I recall all loving eyes, That have ever answered mine. —Phoebe Cary.

The Art of Entertaining Children.—Entertaining convalescent children is quite an art in itself. Nurses who expect to make a specialty of caring for children sometimes take a brief course in kindergarten work, and certainly such knowledge is a valuable asset. Quiet games that do not call for too much exertion, paper-doll plays, the ever-delightful "cutting out" of pictures or fashion book people, making scrap books for children's hospitals and simple knitting or crocheting all help to amuse the little folk. Almost all children enjoy being read to, but care must be taken not to select stories that will depress the child or so excite him as to keep him awake at night or cause unpleasant dreams.

Tireless Talkers.—A sick man that gets talking about himself, a woman that gets talking about her baby, and an author that begins reading out of his own book, never know when to stop.—O. W. Holmes.

Unselfishness.—Unselfishness is the key of a happy and beautiful life, and this is one of the first things that should be taught to the little one, says a writer in The Woman Beautiful. Insist upon her sharing her pleasures, even at a great sacrifice with other children. One mother whom I know has trained her baby to extend an entire box of bon-bons to her little friends with the words "Hop yourself," and she does this with a charm and spontaneity which makes her irresistible.

[NURSERY HINTS AND FIRESIDE GEMS 807]

A Cheerful Giver.—We should give as we would receive, cheerfully, quickly, and without hesitation; for there is no grace in a benefit that sticks to the fingers.—Seneca.

Indulgence.—It takes far more than the mere mother love to bring up children. It takes training, study, knowledge, says the New York Tribune. It takes self-control in the parents themselves. The mother who spoils a child through weak indulgence does not truly love her child. She loves her own pleasures in going along the line of least resistance.

Selfishness.—When parents spoil their children, it is less to please them than to please themselves. It is the egotism of parental love.—Carlyle.

Method.—Now that school days are here, mark umbrellas by writing name on muslin with ink and sewing to inside of top with black thread; overshoes and rubbers by writing name on the lining, and handkerchiefs by writing name across the center with ink.

System.—Marshal thy notions into a handsome method. One will carry twice more weight packed up in bundles, than when it lies flapping and hanging about his shoulders.—Fuller.

Baby's Meals.—To make a healthy baby of eighteen or twenty months wait for the meal times of adults before feeding, is putting too great a strain on the little system. Its diet should be adapted to its needs, says a careful mother. Five light feedings are much more scientific, the first at about six-thirty in the morning since baby keeps early hours. Milk and toast should be given at this time. At ten-thirty a. m., well cooked and well strained cereal might be served with rich milk. Cream is for older children. Stewed prunes, baked apples, and oranges are also good. Dinner at one-thirty might include meat broth, or soft boiled eggs, and bread and toast. Soups must be free from grease. Crackers or toast with a cup of milk should be served for the five o'clock supper, and another cup of milk at bedtime.

Forbearance.—There is a limit at which forbearance ceases to be a virtue.—Burke.

The Romper.—The romper has become an essential part of the young child's wardrobe. They are developed mostly in linen, galatea, and less expensively still in chambray. The best colors are dark blue, brown, green, tan and natural colored linen; green perhaps is best for summer. It is cool looking and it does not show grass stains. Short flowing sleeves are most satisfactory.

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BABY'S PURPOSE.

With mighty purpose in his mind, He clambers up. And then, With purpose quite as well defined, He scrambles down again. From "Seven Ages of Childhood."

Picnic Supplies.—Women taking small children to picnics should carry along a heavy quilt or blanket to place on the ground for the babies to sit on. There is always more dampness in the woods than out in the open, and summer colds are not pleasant for grown folk, much less wee tots. A few safety pins, needle and thread will not take up space in the big basket, and how often such articles are needed.

THE MYSTERIOUS FUTURE.

I've been a little girl so long, That, somehow, it seems almost wrong To think how grown-up I shall be In days that have to come to me. —Carolyn Wells.

Zweiback Noodles.—When making soup for children zweiback or Jew's bread is excellent for making noodles. Pound the bread to a powder, roll it with the rolling pin, sift and use the same as flour. It can also be used in milk as a baby food, and is often given to children with very delicate stomachs.

AFFECTION.

In the soft soil of little lives Affection quickly springs and thrives And grows like anything; Its tiny tendrils Love puts out, Not knowing what it's all about But glad to smile and sing. —Carolyn Wells.

Playgrounds for Boys.—In a certain Ohio city there is a large placard "Boys, you can play here," It is a large corner lot thronged the whole day through during the good weather with boys playing ball and other games. This lot which could be sold for thousands of dollars, has been donated to the boys for a playground near their homes, The owner realized that the streets are not suitable playgrounds for the children and that accidents occur there almost daily. The streets of our cities are poor places in which to play, bad for the boys, and still worse for the community, If you have vacant lots turn them over to the boys this summer. A boy never forgets a favor, and American boys are not going to abuse good privileges. The loneliest boys are those who are not allowed to play on the beautiful lawn at home, are not allowed on the streets, and wander about from place to place to be told "Move on," every place they go.

ALL GIRLS AND BOYS.

Fourscore, like twenty, has its tasks and toys; In earth's wide school-house all are girls and boys. —O. W. Holmes.

[NURSERY HINTS AND FIRESIDE GEMS 809]

Disinfection of Toys and Books.—All toys that have been used by a child suffering from an infectious disease should be either burned or thoroughly disinfected before they are used again. Books read by the little patient should be especially guarded against.

FROM LOWELL'S "AFTER THE BURIAL."

In the breaking gulfs of sorrow, When the helpless feet stretch out And find in the deeps of darkness No footing so solid as doubt, Then better one spar of Memory, One broken plank of the Past, That our human heart may cling to, Though hopeless of shore at last!

Keep Dainties Away from the Beginning.—The well-trained child does not crave unaccustomed dainties. It is natural that he should feel a curiosity with regard to a dish with which he is not familiar, and ask some questions about it. But that does not mean that any of it is to be given to him. A boy whose digestive organs were very delicate was taught from babyhood to sit in his high chair at the table and eat what was on his tray and was perfectly content with what he had, as he knew no other diet. Once in awhile he would ask: "Is that good for little boys?" and when his mother would answer gently, "No. darling, that would make little boys sick," he was perfectly satisfied. Never having tasted things not suited to his age he did not crave them. One cannot miss that which he has never had. As he grew older he reaped the benefit of the strict regime and his digestion was perfect.

PROGRESS.

New occasions teach new duties; Time makes ancient good uncouth; They must upward still, and onward, who would keep abreast of Truth; Lo, before us gleam her camp-fires! we ourselves must Pilgrims be, Launch our Mayflower, and steer boldly through the desperate winter sea, Nor attempt the Future's portal with the Past's blood-rusted key. —James Russell Lowell.

Temperature of Nursery.—Sixty degrees Fahrenheit is the proper temperature for the nursery, either in summer or in winter. This is not sufficiently warm to be weakening nor sufficiently cool to cause chills. Of course, when the natural heat of the atmosphere is higher than sixty degrees the temperature of the nursery cannot be kept that low, but with darkened windows during the heated portion of the day and good ventilation the room can be kept at a reasonably comfortable temperature.

ROCK ME TO SLEEP.

Backward, turn backward, O Time in your flight, Make me a child again just for to-night! Mother, come back from the echoless shore, Take me again to your heart as of yore; Kiss from my forehead the furrows of care, Smooth the few silver threads out of my hair; Over my slumbers your loving watch keep; Rock me to sleep, mother,—rock me to sleep! —Florence Percy.

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The Pinafore.—The ideal dress for children is, of course, the pinafore style. It is so easy to renew the overdress and under bodice as required and it is, moreover, invaluable to suit the weather changes from day to day. The serge overdress can have a little cotton or flannel blouse, just as thermometers demand.

WEDDING CELEBRATIONS.

Three days —Sugar. Sixty days —Vinegar. 1st anniversary —Iron. 5th anniversary —Wooden. 10th anniversary—Tin. 15th anniversary—Crystal. 20th anniversary—China. 25th anniversary—Silver. 30th anniversary—Cotton. 35th anniversary—Linen. 40th anniversary—Woolen. 45th anniversary—Silk. 50th anniversary—Gold. 75th anniversary—Diamond.

Afternoon Gowns.—Short afternoon gowns are proper for formal wear; especially for those who can wear the full skirts attached to narrow hem-bands. The dresses escape the floor by several inches and reveal the slippers and an inch of the colored hosiery.

A SONG OF LONG AGO.

A Song of Long Ago: Sing it lightly—sing it low— Sing it softly—like the lisping of the lips we used to know When our baby-laughter spilled From the glad hearts ever filled With music blithe as robin ever thrilled! —Riley.

Rather Hard on the Baby.—Here is some advice that appeared in a paper for mothers the other day: "The bottle must be kept perfectly clean. When the babe has finished drinking it should be unscrewed and laid in a cool place under the tap." One feels rather sorry for any babies thus treated.

Learning Wisdom.—We learn wisdom from failure much more than from success; we often discover what will do, by finding out what will not do; and probably he who never made a mistake never made a discovery.—S. Smiles.

Nursery.—Today the nursery is looked upon as an essential apartment in a house where children abide, and from a hygienic standpoint, it may justly be called a sensible room, for children after they walk should not sleep in the mother's room. Whether the room is large or moderately small it should, by an means, have plenty of ventilation, the more windows the better. The room should be papered in light colors, also painted in light tones, though the blinds should be the darkest shade, to darken the room when necessary.

[NURSERY HINTS AND FIRESIDE GEMS 811]

Cares of Matrimony.—Husbands and wives talk of the cares of matrimony, and bachelors and spinsters bear them.—W. Collins.

Awkwardness Due to Eyes.—A school teacher has remarked that many children are awkward, not through being ungainly in walking, but wholly because of impaired vision. It has been her experience with children in her department who were usually awkward and who had their eyes examined that there was something wrong with the vision, which was quickly overcome when glasses were purchased.

Medicine.—The disease and its medicine are like two factions in a besieged town; they tear one another to pieces, but both unite against their common enemy, Nature.—Jeffrey.

Baby's Petticoats.—Fine white flannel is the best material for baby's petticoats. They may be made in one piece, in princess style, or may consist of a flannel skirt attached to a loose cambric waist. These are decidedly preferable for summer and are really quite warm enough for any season.

Charity.—Prayer carries us half way to God, fasting brings us to the door of His palace, and alms-giving procures us admission.—Koran.

Tub for the Playroom.—Every playroom should be provided with a galvanized tub to hold water for sail boats. What boy does not like to play with water, boats and artificial fish? Do not expect him to be contented with toys or plays that amuse the little girl. The boy prefers splashing in water or making a noise with a hammer. Aquatic toys are numerous and reasonably cheap.

NOW OR NEVER.

Gather the rosebuds while ye may, Old Time is still a-flying; And this same flower that smiles today To-morrow will be dying. —R. Herrick.

Cleaning the Rug at Home.—Baby's fur rug may be cleaned at home by giving it a thorough bath in dry cornmeal. Rub the meal in as though it were soap, shake it out and rub in more meal, letting it remain in the rug for a day or two. Then shake out and the appearance of the rug will be much improved.

The Value of Wise Conversation.—A single conversation across the table with a wise man is better than ten years' mere study of books.—Chinese Proverb.

Tooth Powder.—Look well at the teeth of the little ones. Charcoal and tincture of myrrh are very beneficial to the teeth of the young, and both are easily procured at any drug store.

Silence.—Silence is one of the hardest arguments to refuse.—Show.

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A Dish for Children.—An old-fashioned dish which never fails to delight the children may be prepared as follows: One quart of cornmeal, one pint of ripe chopped apples, three tablespoonfuls of butter, pinch of salt, one and one-half cups of water. Sweeten the apples to taste and bake as ordinary corn bread.

THE NOON OF LIFE.

What! grieve that time has brought so soon The sober age of manhood on? As idly might I weep, at noon, To see the blush of morning gone. —Bryant.

Mouth Breathing.—Little ones who habitually breathe loud or snore in their sleep may be troubled with an adenoid growth.

Family.—A happy family is but an earlier heaven.—Bowering.

Obedience.—Prompt, unquestionable obedience in children seems to be a thing of the past, is the criticism of a recent writer, who adds: The up-to-date mother no longer tells her offspring that they must do or leave undone certain things because it is right. She enters into elaborate explanations and they need no longer blindly obey. This is not the wise preparation for the adult life. Unless we have taught our children the necessity for life's discipline, which they cannot at the time understand, it will make them rebellious and fail to work out the peaceable fruits of righteousness.

The Value of a Laugh.—A laugh is worth a hundred groans in any market.—Lamb.

Sanitary Drinking Cups.—Supply the youngsters on going to school with folded paper cornucopias which come in sealed packages for a small sum. These are used for drinking cups instead of those found in public places. Teach the children to make these useful little drinking cups from clean white paper, and there will be no danger of contracting disease from a drinking cup used by everyone who passes.

Easy to Misjudge Men.—Every heart has its secret sorrow which the world knows not, and oftimes we call a man cold when he is only sad.—Anon.

Night Petticoats.—Night petticoats for baby have sleeves. If no petticoat is worn, then an extra short jacket is provided in the coldest weather, for most babes sleep best with hands and arms uncovered.

A Bathrobe.—A large Turkish bath towel makes a nice bathrobe for a baby or small child. Use white cotton curtain cords for the girdle and make the hood of the Turkish face cloth. This little robe is very serviceable and convenient, and is easily laundered.

An Easy Task.—It is easy finding reasons why other people should be patient.—George Eliot.

Money to Children.—Instead of paying children for doing work let them understand that they have little duties that they must perform, but give them money at intervals. Teach them the value of money and the principles of saving.

[NURSERY HINTS AND FIRESIDE GEMS 813]

Be Discreet.—Thy friend has a friend; thy friend's friend has a friend, therefore, be discreet.—Anon.

Methods of Cooking Eggs.—If you find that your baby, who is just beginning to eat solid food will not eat soft cooked eggs, and there are many who do not like them, try scrambling them until they are well done. If not found palatable in that form make an egg custard. A baby usually enjoys this and receives the same amount of nourishment that he would if the egg were cooked in any other way.

Politics and Veracity.—Politics and veracity have the same number of letters, but there the resemblance ends.—Anon.

Songs and Story Telling.—It is an unusual child indeed who does not delight in listening to story telling or bright little songs at bedtime and the nurse who is much with children will do well to treasure up all such material that comes in her way. Being used to children and having a sincere love for them makes one's work much easier, as even very little children seem to know instinctively who their real friends are and to be more easily controlled by them.

Friendship.—Two persons cannot long be friends if they cannot forgive each other's little failings.—Bruyere

Harsh Commands.—Can a parent who habitually speaks to his children in tones of harsh authority, and gives his commands to them in a manner of an officer addressing refractory troops, expect that they will feel for him the affection that they would give to one who took the trouble to draw out their better natures by loving treatment? The above is a question to be considered by parents who govern wholly by "authority."

Maidenhood.—No padlock, bolts, or bars can secure a maiden so well as her own reserve.—Cerantes.

Baby's Sleeves.—When baby's arms grow too large for the shirt sleeves, while the body of the shirt is still large enough, purchase a pair of infant's white cashmere hose. Cut the feet off and overcast neatly into the armholes; putting in a little gusset under the arms is necessary to enlarge armhole. The leg of the stocking makes the sleeves and the top fits nicely around the little wrist,

Reading.—To read without reflecting, is like eating without digesting.—Burkc.

Princess Skirt.—For long skirts, both flannel and white ones, the princess skirt adds to comfort of the body; no bands or fullness around the body or neck. Cut the material same as for princess slip, coming narrow on the shoulder and low neck back and front, and to flare at the bottom, which may be finished as desired. The flannel ones add to warmth, having flannel to neck baby needs no little jackets,

The Two Symptoms of Love.—The first symptom of love in a young man, is timidity; in a girl, it is boldness. The two sexes have a tendency to approach, and each assumes the qualities of the other.—Victor Hugo

[814 MOTHERS' REMEDIES]

Securing Covering at Night.—If a delicate child has a habit of kicking the clothes off at night and so contracting chills, it is a good plan to sew a large button to each corner of the coverlet and attach a long tape loop to each corner of the bed. When fastened this will keep the bedclothes securely in place, however much the child may toss in its sleep.

Honesty.—Socrates being asked the way to honest fame, said, "Study to be what you wish to seem."

Amusing Baby.—A simple device for keeping the baby amused and happy is to fasten at intervals upon a broad, bright ribbon the toys of which he is most fond, suspending the ribbon above the bed upon which he lies, within reach of his little hands, by securing one end to the head of the bed and the other to the foot. He will then entertain himself by the hour pushing the toys back and forth, and watching them swing above him.

Prominent Ears.—Prominent ears should always be corrected in childhood by putting a thin cap on the child at night.

Disappointing a Child.—A day in a child's life is equal to a week in ours; so think twice before you condemn a child to a whole day's disappointment or unhappiness.

Baby's Veil.—Baby's veil, which should only be used in cold or windy weather, may be either a Shetland veil or made of bobbinet.

Sweaters.—There are cunning little sweaters exactly like those made up for older children, which come in sizes to fit an eight-months old baby.

Wild Flowers.—Every garden should contain a few wild flowers. The busy mother will find that they grow without care if proper soil is provided and will bloom where there is too much shade for other flowers. March brings forth the lovely hepatica, and wild phlox or sweet william soon follows. Next comes the wild geranium cranes bill, but as its petals fall rapidly, it is not as effective as sweet william, which will be a mass of delicate bloom for five weeks or more. The trillium or wake robin is another desirable flower, and wild violets thrive where the cultivated kind will not grow. The Indian turnip or Jack-in-the-Pulpit is an interesting plant and a curiosity to many who never ramble in the woods to see it in its native abode. All of these bear transplanting and are satisfactory as garden plants, but choose sweet william if you wish the most desirable for color, fragrance and duration of bloom.

Making Friends.—Blessed is the man who has the gift of making friends, for it is one of God's best gifts.—Thomas Hughes.

Baby's Nose.—But the most pliable of baby's features is the nose. By gently massaging this feature every day with the thumb and forefinger a tendency to broadness may be promptly subdued. The bridge should be gently pressed between the fingers in the course of an upward massage movement.

[NURSERY HINTS AND FIRESIDE GEMS 815]

Flowers.—They are wreathed around the cradle, the marriage altar, and the tomb.—Mrs. L. M. Child.

Bed Time.—One little chap was constantly being deceived as to his bed hour, which was 7:30 o'clock. He could not tell the time, and his mother or nurse would tell him that it was bedtime when in reality it was only seven o'clock. He would look puzzled and only half convinced as his reason told him it could not be that late; but he had no choice but to obey. It would have been far wiser to set seven o'clock as his bed hour and to have stuck to it.

Little Minds.—Minds of moderate calibre ordinarily condemn everything that is beyond their range.—La Rachefoucauld.

Tea and Coffee.—Don't give your two-year-old child tea and coffee to drink. What if she does cry for them? The crying will harm her far less than the drink.

FOUR THINGS.

Each man has more of four thing than he knows. What four are these? Sins, debts, fears and woes. —From the French.

Sanitary Care of Baby's Bottles.—To wash and cleanse baby's bottles satisfactorily, have a good stout bottle brush; make a strong suds of hot water and soap or soap powder; wash the bottles thoroughly, using the brush, then rinse several times, using the hot water and borax, and drain. Before using bottles, always rinse again with hot water. With this care there should be no trouble with sour or cloudy bottles.

Moulded by Circumstances.—In all our reasonings concerning men we must lay it down as a maxim that the greater part are moulded by circumstances.—Robert Hall.

Forming Habits.—The trouble with most bad habits is that they are so quickly formed in small children. The mother relaxes her care for a day or two, and a new trick appears, or the work of weeks on an old one is undone. What is true of physical habits is equally so of the moral habits. A tiny baby of a few months old knows very well if the habit of loud crying will procure for it what it wants, and if not cheeked will develop into the irritable whining adult we are all acquainted with. Habits of disrespect, of indifference to the rights of others, of cruelty, may all be irresistibly formed or dispelled in the first few years of life.

[816 MOTHERS' REMEDIES]

Chains of Habit.—The diminutive chains of habit are seldom heavy enough to be felt, till they are too strong to be broken.—Samuel Johnson. Unique Table Protector.—Many mothers prefer to bring their young children to the family table on ordinary occasions when there are no guests. At the same time they dislike to mar the appearance of their table with the tin waiter which is usually set before the children to protect the cloth against the depredations of dropped bread and milk. A clever device for this purpose is made of two oblong pieces of butcher's linen sewed together in the form of a case, with an oilcloth interlining. The linen is hemmed neatly so that it looks like an oblong napkin, and while it protects the cloth and the table it protects the table underneath; being white, like the cloth itself, it does not spoil the looks of the table. When soiled the oilcloth is slipped out and wiped off with a damp cloth, and the linen case goes with the tablecloth and napkin. Several of these cases will be needed, for the ordinary enterprising baby, but one piece of oilcloth will be sufficient for a long time.

Banish Tears.—Banish the tears of children; continual rains upon the blossoms are hurtful.—Jean Paul Richter.

Folding Bathtub.—The thing most desired by a young mother in these days is a bathtub for the baby made of sheet rubber that is attached to a campstool foundation. It can be folded up and put out of the way when not in use, and it telescopes into a small bundle when one wants to travel.

Flowers.—Flowers are the sweetest things God ever made and forgot to put a soul into.—Henry Ward Beecher.

Correct Length of Clothes.—In making long clothes for the baby it is well to remember that the correct length for long dresses is one yard from the shoulder to the hem. The petticoats should be made the same lengths as the dresses, or perhaps a half inch shorter.

Life.—A pendulum betwixt a smile and tear.—Byron.

[DOMESTIC SCIENCE 817]

DOMESTIC SCIENCE DEPARTMENT.

The Theory and Practical Methods of Preserving Foods. MARMALADES AND BUTTERS. CANNING. JAM JELLIES. PICKLES. CHAFING DISHES.

By EDNA GERTRUDE THOMPSON,

Director of Domestic Science Department, Thomas Normal Training School, Detroit, Michigan.

Theory and Practice of Domestic Science.—Domestic Science has come to be considered one of the most important factors in our public school education of today. We have just awakened to the fact that our daughters should receive training in those things which will best fit them for housewives and mothers. While many of our girls are earning their own livelihood, the majority ultimately settle into homes of their own. Many girls have an excellent opportunity to get the training they need as homemakers from their mothers, but many of the children in this country lack this home training. There are two reasons for this neglect on the part of the mothers: first, the mother may not know how to do these things herself; and, second, she may be a wage-earner and of necessity cannot train her daughter.

Its Moral Influence.—In the early life of the child it is susceptible to influences which may be brought to bear upon it, and if the homemaking instinct is instilled early much is done toward moral growth of the child. The public school is expected to develop the child along these lines and consequently the cookery class, together with the class in housekeeping, has a mighty influence toward developing noble women. All the home duties are developed and made a pleasure and not a duty to the child, so that the home is looked upon with favorable eyes.

There is an old saying that "the way to a man's heart is through his stomach." This contains much more truth than it would seem on the surface. Investigators who have made careful research into the divorce question, which has assumed such large proportions, state that if women knew more of the science of home making there would be fewer homes broken up. What man or woman either would not be utterly discouraged to come home day after day to poor meals and untidiness everywhere, conditions which in time bring poor health and disease. The public school aims through domestic science to teach the importance and dignity of being a good housewife.

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Economy of Domestic Science.—Then again, domestic science makes a plea for recognition on the ground of economy. Many times debt and trouble come to homes, not through lack of sufficient funds, but through lack of knowledge on the part of the dispenser of the funds. One of the principles which domestic science emphasizes in its teaching is to show how some of our cheaper foods furnish more nutriment to our systems than do some of our more expensive articles of diet. With this fact thoroughly established and understood domestic science tries to develop new and simple methods of cooking such foods and of making them attractive and appetizing. It is a well-known fact that it is not the amount of food we eat but the amount that we digest that gives nourishment to our bodies, and it has been proven that food that is not attractive and palatable to us gives only one-half the value to our bodies as when it is made attractive and palatable.

Greatest Food Value from Proper Cooking.—Then also students along this line of study have discovered that some of our common foods lose much of their value to us through improper cooking and preparation.

If we are going to prepare food and use it as part of our diet, why should we not obtain the most of its value? Is that not true economy? For an example of this fact let us take eggs, one of our most common articles of diet. We commonly cook eggs to harden the white, or albumen, so as to make them more palatable. One common method of doing this has been to boil them. Through experiments it has been proven that boiling makes this albumen so hard to digest that our bodies get practically no value from it. The newer method advanced proves that the same results can be obtained by cooking eggs in water which is kept just below the boiling point, and eggs cooked this way are easily and readily assimilated by our bodies. Why should we not endeavor then to give to our bodies food so prepared that it gives the most nourishment. To take another example,—when salt is added to vegetables it draws out from them into the water their mineral salts and any proteid which will build tissue for us. In most vegetables the cooking water is thrown away so that much of the value of the vegetable is lost. Why should we not try to devise a method of cooking which will save for us this food value? Salt is added for flavor only, so why cannot the salt be added a short time before the cooking is finished so that it will not have time to draw out the food value?

[DOMESTIC SCIENCE 819]

How to Save in Cooking Meats.—Again we cook different kinds of meats in different ways. Perhaps you think these different kinds of methods have simply come down to us through the ages. It is, however, interesting to know that our mothers probably developed these methods through thought. Tough meats, we know, require long cooking, but do we know why? The fibers and tissues have become strong through constant use on the part of the animal, and to be of use to us must be softened, so we cook tough meats long and usually with moisture to accomplish the softening. Tough meats are our cheap meats, but have you stopped to consider that they contain more nourishment than our tender meats. As has been stated, the tough meats are the parts of the body of the animal most used and consequently have been developed and nourished. Why not learn how to cook these pieces which give us more nourishment, and which are cheaper, in such a way as to be attractive and palatable? This is what the Domestic Science Course in our public school aims to teach our girls so that as housewives they can get the most value for the least money and be economical and intelligent buyers.

Our Winter Supply.—From an instinct, which ought to be common to all of us, in time of plenty we lay something aside for the time of need. As housewives this truth comes home to us, especially in the summer when we have an abundance of fruit which, without care, would soon become worthless. By reason of which fact we have developed methods of canning, preserving, etc., which at the present time have become so advanced that we can retain a very large share of the original color, flavor and shape of the fruit.

Preserving Foods.—All food products, on exposure to air, undergo certain changes which unfit them for use as food. It was once thought that these changes were due to oxidation, but they are now known to be caused by minute living organisms present in the air, in the water, in the ground and in the food itself. To preserve food two things are necessary; first, to either kill or render harmless those organisms already present; and second, to exclude others from entering. The first we usually accomplish by cooking, and the second by sealing. In order to live these organisms require three conditions; first, a particular temperature; second, a certain amount of moisture; third, the right kind of food. By taking away all or anyone of these requirements we may stop the growth or, in other words, we may preserve the food. For example: with the familiar method of cold storage the factor of temperature is removed; in the drying of the fruits and vegetables the factor of moisture is removed; by salting the factor of food is taken away.

The fruits and vegetables, commonly preserved in the home, are divided into five classes:

l.—Canning. 2.—Jellies. 3.—Jams. 4.—Marmalades and Butters. 5.—Pickles.

[820 MOTHERS' REMEDIES]

CANNING.—Under this head there are four common methods:

1. Steaming.—By this method the fruit is put into the sterilized jars, the jars filled with boiling water and the covers loosely set on. Then the jars are set on small blocks of wood in a pan of cold water. Cover this pan and let the water come to a boil and boil for 15 minutes. Remove the jars and fill them with boiling water, if necessary. Seal tightly. Small berries, such as strawberries and raspberries, retain their color and are especially good done in this manner. Whole tomatoes done in this way are especially attractive for winter salads, and corn will keep indefinitely.

2. Boiling in Syrup.—This is the common household method of preserving fruits, such as peaches and pears. A syrup is prepared of sugar and water, into this the fruit is dropped and cooked until soft; it is then put into sterile jars, sufficient syrup added to fill jar and the jar then sealed.

3. Preserving.—This is the same as boiling in syrup, except that equal quantities of sugar and fruit are used. Small fruits such as berries are usually done in this way.

4. Cold Water Process.—This is a simple and easy method to use, and is especially desirable for vegetables such as rhubarb. Great care must be taken to use only perfect fruit, because in this method of canning bacteria are merely excluded, not destroyed, and if any are present in the food there is nothing to prevent it from spoiling. If fruit is over-ripe, or not perfectly fresh one of the other methods, such as boiling or steaming, is preferable.

To Can by the Cold Water Process.—Pack the fruit in a sterilized jar; pour over it water which has been boiled and cooled, seal your jar and keep in a cool place. Sometimes a solution of salt and water is used in place of pure water. When salt water is used food will need to be freshened by being allowed to stand in cold water for some time before using. Vegetables, such as beans, put up in this way are very similar to the fresh product.

Utensils.—Among the utensils most necessary for use in preserving foods in the home are scales, measuring cups, porcelain or agate ware sauce pans; earthen or agate ware bowls; silver, agate or wooden spoons; an agate colander; small dipper and funnel; new rubbers and perfect covers for the jars.

To Sterilize Jars.—Wash the jars, fill with cold water, place them on rests, such as small blocks of wood on the bottom of the kettle or boiler and surround them with cold water. If blocks of wood are not obtainable the jars may be wrapped in brown paper to prevent them knocking against each other. Be sure the mouths of the jars are uncovered. Heat gradually until the water boils, boil 15 minutes or until ready to fill them. Sterilize the covers of the jars also, and dip the rubber bands in boiling water just before using.

[DOMESTIC SCIENCE 821]

Directions for Filling Jars.—Remove the jars from the boiling water—the handle of a wooden spoon is good to use in removing them. Wring a cloth out of hot water and place it on a plate, put the jar to be filled on the hot cloth, put a silver spoon in it,—silver being a good conductor of heat absorbs the heat from the fruit and lessens the danger of breakage. Fill the jar with fruit and then add enough syrup or boiling water, as the case may be, to fill the jar to overflowing. Run a silver knife or spoon down the sides of the jar to allow any enclosed air to escape; add more syrup or water, if necessary. Put on the sterilized rubber and seal tightly.

Tomatoes Canned Whole by Steaming.—Select medium sized, firm, ripe tomatoes. Wash and peel. Pour boiling water over the tomatoes and they will peel easily. Pack in sterilized jars, fill with boiling water and put on the lid lightly. Set in cold water on rests and let boil about fifteen minutes. If necessary, fill the jar with boiling water to overflowing. Put on the sterilized rubbers and seal tightly. These tomatoes are especially good for winter salads.

Canned Corn.—Cut the corn from the cob while fresh, pack in sterilized jars, and fill with boiling water. Put the cover on lightly and set on a rest, such as small blocks of wood, pieces of thick paper or the corn husks, in a pan of cold water. Let boil from two to three hours. Remove the can, fill to overflowing with boiling water and seal tightly.

Canned String Beans.—Select medium sized beans and string. Pack in a sterilized jar, fill to overflowing with a brine and seal tightly. This brine may be made in two ways: First, by mixing cold water and salt; second, by mixing salt and boiling water and then letting it cool before pouring over the beans. This method is best as the salt dissolves more readily in boiling water than in cold water. One part salt to two parts water makes a strong brine. Keep in a cold place and freshen before using by letting the beans stand in cold water for an hour. In winter these beans make an acceptable substitute for fresh ones.

Canned Rhubarb.—Select medium stalks, skin and cut either into one-inch pieces, or eight-inch lengths. Pack in sterilized jars, fill to overflowing with cold water and seal. Rhubarb put up in this way has been known to keep for over a year, and is especially good for pies and sauce.

Steamed Strawberries.—Wash and hull the strawberries, and for every quart of strawberries use one cup of sugar. Pack the berries in a sterilized jar, cover with sugar and fill with boiling water. Cover the jar lightly, put in a pan of cold water, on a rest and let the water boil for about fifteen minutes. Remove, seal tightly, and keep in a cool place.

Canned Strawberries.—Wash and hull the berries. Make a syrup of sugar and water, using one cup of sugar to every three of water. Boil 10 minutes. Drop the berries in the boiling syrup and cook until soft. This will require only several minutes. Fill the jars to overflowing with fruit and syrup, then seal.

[822 MOTHERS' REMEDIES]

Canned Cherries.—Follow the method for strawberries. Cherries can be pitted or not, as desired. If pitted, add a few stones for flavor.

Canning Raspberries.—Use the same method as for strawberries. The large number of seeds in raspberries are objectionable, and the berries are more often made into jam than canned.

Canned Pears.—The pears should be ripe and of fine flavor. Wipe and pare the fruit. If the pears are large they may be cut in halves. Make a syrup of sugar and water, using one cup of sugar to one cup of water. Boil 10 minutes. Put in the pears, cook until soft. Fill sterilized jars and seal.

Canned Peaches.—Follow the directions for pears. Peaches may be canned by the steaming method by cutting them in two and removing the stones.

Strawberry Preserves.—Wash and hull the berries, then weigh. Make a syrup by boiling three-quarters of their weight in sugar with water, allowing one cup of water to each pound of sugar. Cook syrup 15 minutes, fill glass jars with the berries, add the syrup to overflow the jars. Let stand 15 minutes. By this time the fruit will have shrunk; add enough more fruit to fill the jar. Put on a cover; set on a rest in a pan of cold water, heat to the boiling point, and keep just below boiling for one hour. Raspberries may be done in the same way.

Raspberry and Currant Preserves.—

3 lbs. Currants. 3 lbs. Sugar. 4 qts. Raspberries.

Pick over, wash and drain the currants. Put into a preserving kettle and mash. Cook one hour and strain through cheesecloth. Return to the kettle, add the sugar, heat to the boiling point, cook 20 minutes. Add the raspberries and cook until soft. Fill jars to over-flowing and seal. If the seeds of the currants are not objectionable the mixture need not be strained.

JELLIES.—Fruits to be used in making jelly should be underripe, rather than over-ripe. Green fruit contains two substances, called "pectase" and "pectose" and, by the action of the sun in ripening, these substances change into pectin which makes fruit jelly. If the fruit is over-ripe the pectin breaks down into pectosic acid which has not the power of jellying; and as a result the fruit does not jell. If the fruit is a little under-ripe pectin is formed through cooking, and it is often advisable to add some green fruit to the ripe fruit in making jelly. Nearly all failures in jelly making are due either to over-ripe fruit or to the use of too much heat, because in both cases the pectin is lost.

To Prepare Glasses for Jelly.—Wash the glasses, put in a kettle of cold water, heat the water gradually to the boiling point, and boil for fifteen minutes. Remove the glasses and drain; place, while filling, on a cloth wrung out of hot water. If the glasses are wrapped in brown paper with the mouths uncovered they will not break.

[DOMESTIC SCIENCE 823]

To Cover Jelly Glasses.—First: with paraffin. Melt the paraffin over hot water and pour over the jelly when cold about one-fourth inch thick. Be sure to use hot water in melting the paraffin, as it is apt to explode if heated to too high a degree.

Second.—Cut two pieces of white paper, one just the size of the glass and the other larger; dip the first cover in brandy or alcohol and press down tightly over the jelly. White of egg or water may be used, but it is not so good. Then cover with the second paper, sealing edges with white of egg. A tin cover could be used in place of the last paper.

To Make a Jelly Bag.—Take a piece of flannel about three quarters of a yard long, fold the opposite corners together and sew in the shape of a cornucopia, rounding at the end; if the seam is felled it will be more secure. Bind the top with tape and finish with two or three heavy loops by which it may be hung.

Good Fruits for Making Jelly.—Crab apples, snow apples, early summer apples, grapes, currants, blackberries, raspberries, quinces, barberries are the fruits most commonly used for making jellies.

General Directions for Making Jelly.—Wash the fruit, remove the stems and imperfections. Cut large fruit into pieces. With fruit such as apples or quinces add enough water to cover them, but with watery fruits, such as grapes and currants, omit any water. Cook the fruit, until the juice flows, keeping it just below the boiling point. Remove from the fire and strain through a pointed bag, hung at some height. Allow all the juice possible to drip through before squeezing the bag and keep this juice by itself. Then squeeze the bag and use the juice thus obtained for second grade jelly, which, while it is not as clear as the first lot, can be used for jelly cakes, etc. Measure the juice, bring to the boiling point, boil slowly two or three minutes, then add an equal quantity of heated sugar. Boil until the jelly thickens when dropped upon a cold plate. Pour slowly into sterilized jelly glasses and set away to harden. The jelly bags should be sterilized before using.

Apple Jelly.—Wipe the apples, remove the stem and blossom ends and cut into quarters. Put into granite or, porcelain lined preserving kettle and add enough cold water to come nearly to the top of the apples. Cook slowly until the apples are soft. Mash and strain through a coarse sieve. Allow the juice to drip through a jelly bag. Boil slowly for about 20 minutes, add an equal quantity of heated sugar, cook for about five minutes or until the jelly will harden when dropped on a cold saucer. Pour into sterilized jelly glasses and seal when cold. If the apples are pared a very light colored jelly is obtained.

Crab Apple Jelly.—Follow the recipe for apple jelly and use red cheeked crab apples, if possible.

[824 MOTHERS' REMEDIES]

Quince Jelly.—Follow the recipe for apple jelly, substituting quinces for apples. Remove the seeds from the fruit. Sometimes apples and quinces are used in combination and make an excellent jelly.

Grape Jelly.—Pick over the grapes, wash and remove stems. Heat to the boiling point, mash and boil 30 minutes. Strain through a jelly bag, return the juice to the kettle and boil slowly for about five minutes. Add an equal quantity of heated sugar. Boil three minutes or until it hardens on a cold plate. Skim if necessary. Pour into sterilized jelly glasses; seal when cold. Be very sure the grapes are not over-ripe. It is very desirable to add a few green grapes. Wild grapes make excellent jelly to serve with game.

Barberry Jelly.—This is considered quite a delicacy, and is made the same as grape jelly, except that a very little water,—about one cup to one peck of berries—is sometimes added.

Currant Jelly.—Pick over the currants but do not remove the stems, wash and drain. Put into a preserving kettle and mash. Cook slowly for about 20 to 30 minutes. Strain through a coarse strainer and then through a jelly bag. Follow directions for grape jelly.

A combination of currants and raspberries makes a good jelly.

Raspberry Jelly.—Follow the directions for grape jelly. Raspberry jelly is hard to make and should not be tried if the fruit is not perfectly fresh or if it is at all over-ripe.



JAMS.—The pulp, seeds and skins are all retained in jams; often material that is left from jellies, and so on, can be used in this way by adding spices and nuts to give flavor. Sterilization and the exclusion of air are not quite so important in this class of preserving on account of the large amount of sugar used which takes away food from the bacteria. Equal amounts of sugar and fruits are used in making jams.

Raspberry Jam.—Pick over the raspberries, mash in a preserving kettle with a wooden masher. Heat slowly to the boiling point, and add an equal quantity of heated sugar. Cook slowly for about 45 minutes. Put into sterilized jars.

Strawberry Jam.—Wash and hull the berries. Add the sugar gradually so that the juice of the berries will dissolve it. Boil about 20 minutes, or until it will harden when dropped on a cold plate. Pour into sterilized glasses.

Grape Jam.—

8 Cups of Grapes. 4 Cups of Sugar.

Wash the grapes, remove the stems and squeeze the pulp from the skins into a preserving kettle. Put the skins on a granite plate and save them. Boil the pulp until the seeds separate easily, stirring constantly. Strain through a sieve, add the skins to the strained mixture, measure, return to the kettle, and add an equal amount of sugar. Boil gently for 15 minutes or until the jam is very thick. Pour into sterilized glasses and seal when cold. The mixture needs careful watching and stirring, as it will burn easily, especially after the sugar is added.

[DOMESTIC SCIENCE 825]

Rhubarb Conserve.—

2 lbs. rhubarb. 2 oranges. 3 lbs. sugar. 1 lb. shelled nuts. Juice of 3 Lemons.

Remove the leaves and pieces of root from the rhubarb and wash the stalks in cold water. Cut into one-inch pieces. Do not remove the skin unless it is fibrous. If the skin is removed do this before cutting in pieces. Wash the oranges and either grate the rind or cut the yellow into strips thin enough to be seen through. Wash the lemons and use only the juice. A little rind may be used, if desired, but it will take away from the orange flavor. The nuts need not be blanched, but should be broken into pieces of medium size. Any nut may be used, but walnuts are especially good. Mix all the materials, except the nuts, with the sugar. Cook slowly, stirring constantly, until the mixture is thick,—about three-quarters of an hour. After the first half hour's cooking, add the nuts. Pour into sterilized jelly glasses and seal when cold.



MARMALADES AND BUTTERS.—Marmalades and butters are really strained jams and the same rules hold true as for jams.

Apple Marmalade.—Pare and core the apples. Cook until tender with just enough water to keep from burning. Force through a fine sieve, return to the fire with a scant pound of sugar and the juice and rind of one lemon for each pound of pulp. Cook, stirring with a wooden spoon until the marmalade is thick when dropped on a cold saucer. Pour into sterilized glasses.

Peach Marmalade.—Follow the recipe for apple marmalade, adding spices, such as cinnamon, nutmeg and cloves.

Crab Apple Marmalade.—When making crab apple jelly, core the apples and after straining, use the pulp that is left to make marmalade. Various seasonings can he added. Among the best are cinnamon, cloves, nutmeg, grated rind and juice of oranges and lemons. When seasoned according to taste, add sugar to the pulp, and cook until of the desired consistency. Seal in sterilized jars.

Rhubarb Marmalade.—

2 lbs. rhubarb. 3 lbs. sugar. Rind and pulp of 6 oranges.

Boil the ingredients together until thick. The rind of the orange may be grated and cooked by itself until tender before adding to the rest of the materials. Pour into sterilized glasses and seal.

Pineapple.—Pare and remove the eyes from pineapple, then grate. Weigh the pulp and heat two-thirds of its weight in sugar. Cook the pineapple in an uncovered dish for some time. Then add the juice of one lemon for each pound of fruit. Then add the sugar and boil until thick,—about five minutes. Pour into sterilized jelly glasses.

[826 MOTHERS' REMEDIES]

PICKLES.—Under this heading are classified pickles and relishes, such as chili sauce, chow chows and catsups. Pickling is preserving in salt or acid liquor. Pickles do not contain much nutritive value, but add much to a meal in making it attractive. Cucumber pickles should never look as green when pickled as the fruit on the vine; if they do it is almost certain that some preservative has been used.

Sweet Pickled Pears or Peaches.—

1 peck peaches. 4 lbs. brown sugar. 1 quart vinegar. 2 ozs. stick cinnamon. Cloves.

Boil sugar, vinegar and cinnamon for 20 minutes. Dip peaches quickly in hot water and rub off fur with a towel. Stick each peach with three or four cloves, put into syrup and cook until soft. Cook only enough fruit at a time to fill one jar. Seal in sterilized jars. Pears may be prepared in the same way.

Chili Sauce.—

25 ripe tomatoes (medium sized). 1/2 cup brown sugar. 4 large white onions. 6 peppers. (chopped fine) 4 teaspoons of ginger. 4 teaspoons of allspice 1 teaspoons of cloves. 2 tablespoons of salt. 1 qt. vinegar.

Mix these materials and cook for one hour, stirring occasionally. The consistency should be quite thick and more than an hour's cooking may be necessary. Strain or not as desired, but if strained put back in the kettle and bring to the boiling point before scaling. Use tall wide necked bottles and fill to overflowing, using the same precautions as you would in canning fruit. The chili sauce is quite "hot," but this can be remedied by altering the number of peppers and onions. In preparing, the tomatoes should be washed; scalded and peeled. The peppers should be washed in cold water, the stems removed and the peppers chopped finely. Chop the onions finely in the same bowl as the peppers.

Olive Oil Pickles.—

8 qts. sliced cucumbers. 1 teaspoon cloves. 1 cup olive oil. 1 teaspoon allspice. 1 cup sugar. 1 teaspoon celery seed. 1 teaspoon mustard seed. 4 teaspoons cinnamon. One dozen onions.

Slice the cucumbers thin and let stand over night in a weak brine. In the morning drain, add the onions sliced thin. Mix the ingredients given. Put the cucumbers and onions in a crock, pour over the mixture and add enough vinegar to cover. Mix well.

[DOMESTIC SCIENCE 827]

Sweet Cucumber Pickles.—Select small cucumbers. Wash well but do not peel. Put into a crock one cup of salt and 4 quarts of cucumbers. Cover with boiling water and let stand over night. In the morning remove from the brine, put in a granite kettle, cover with vinegar to which has been added mustard seeds, whole cloves, stick cinnamon, two cups of sugar and other desired seasonings. Let it come to the boiling point, but not boil. Seal while hot.

Green Tomato Pickles.—Remove a thin slice from each end of the green tomatoes. Slice and sprinkle one peck of tomatoes with one cup of salt and let stand over night. Drain, boil 15 minutes in two quarts of boiling water and one quart of vinegar. Drain again. Cook for 10 minutes the following: one gallon of vinegar, 2 pounds or less of sugar, 1 red pepper, 10 teaspoon mustard seed, 3/4 cup cinnamon bark, and any other seasonings desired. Add the tomatoes and simmer for about one hour, stirring occasionally. The spices should be removed; this is easily accomplished if they are tied in a muslin bag. Pack in sterilized jars.

SOME HINTS ON CHAFING DISH COOKERY.

The Use of the Chafing Dish and Some Favorite Recipes.

Within recent years the chafing dish has become very familiar to us. It is, however, not a recent invention, for in the time of Louis XIV it was very commonly used. To the housekeeper who wishes to save herself and to serve her guests with food at its best, the chafing dish comes as an acceptable friend for use at the breakfast table in the preparation of eggs and dishes which should be served immediately. Toast can be served fresh and hot by using a toaster over the burner of a chafing dish. At luncheon a hot dish can easily take the place of the cold meat course if the chafing dish is at hand. However, the chief use of the chafing dish is in the preparation of late suppers, and is largely in use by those who have limited facilities for housekeeping, such as college girls. By those who entertain the chafing dish is looked upon as a true friend of hospitality.

Chafing dishes vary in price from the common ones made of tin which can be bought for about a dollar, to the more expensive ones made of silver. Various wares are utilized for the chafing dish. Among those most satisfactory are graniteware, earthenware, nickel, copper and aluminum.

[828 MOTHERS' REMEDIES]

To get satisfactory results with the chafing dish you must have certain parts. There should be a pan to use for hot water, and it should be furnished with a handle. The cooking pan or blazer, as it is called, should have a handle also. Until one becomes an expert the hot water pan should be in constant use but later one need only use the hot water pan for keeping food warm. The burner should be carefully looked after and be in readiness. Alcohol, electricity and gas are all used as fuel, but denatured or wood alcohol is probably the most common of all. If care is taken in the use of alcohol there need be no danger. Fill the lamp with sufficient alcohol to cook the dish desired, and if necessary to refill during cooking shut off the flame and let the burner cool somewhat before replenishing with the alcohol. A large tray upon which to set the chafing dish prevents danger of fire and protects the table. Large forks and spoons, made especially for the chafing dish, can be obtained at a small price, but any table spoon and fork can be used. It is well to have a napkin and extra spoon and fork at hand if it is necessary to taste the preparation.

That a chafing dish supper may be a success, care should be taken on the part of the hostess to have everything in readiness. The table should be set with the required dishes, silver, etc., and all ingredients should be at hand for the preparation that is to be made on the chafing dish. Most chafing dishes will not supply portions for more than eight, so that a larger number should not be included at a chafing dish supper. Unless skilled in the use of a chafing dish, it is best not to prepare new dishes for guests. If one will observe some care and have everything in readiness, a chafing dish supper can be a very enjoyable source of entertainment for informal affairs.

To use the following recipes with success level measurements of all ingredients must be made—level teaspoon, level cup, etc.

SOME FAVORITE CHAFING DISH CONCOCTIONS.

Cream Sauce.—

2 tablespoons flour. 1/2 teaspoon salt. 2 tablespoons butter. 1/4 teaspoon pepper. 1 cup milk.

Melt the butter and stir in the flour and seasonings until smooth; add the scalded milk slowly, stirring constantly. Cook until of the right consistency. This makes a medium thick sauce, the thickness of which can be varied by increasing or diminishing the amount of flour. This is the foundation for a great number of chafing dish recipes, such as creamed dishes. A richer sauce may be made by substituting cream for milk and omitting most of the butter.

Creamed Chicken.—

1 cup cold flaked chicken. 1/2 teaspoon celery salt. 1 cup thin cream sauce. 1/4 teaspoon curry powder.

Prepare one cup of thin cream sauce and season with the celery salt and curry powder. Add the chicken and when heated through pour over slices of toast or into timbal cases. Garnish with parsley. Any desired seasonings can be used in place of the celery and curry.

[DOMESTIC SCIENCE 829]

Chicken a la Goldenrod.—

1 cup cold flaked chicken. 2 cups thin cream sauce. 6 hard cooked eggs. 1/2 cup mushrooms. Seasonings.

Cut the eggs in slices, putting two yolks through a potato ricer. Make a thin cream sauce, season as desired with celery seed or curry. Add the chicken and mushrooms, drained from their liquor. When hot, and just before serving, add the eggs. Pour the mixture over rounds of toast and over the top of each portion sprinkle some of the yolk which was forced through the potato ricer as a garnish. A bit of parsley improves the appearance.

Creamed Beef.—

1 cup shredded dried beef. 1 cup medium cream sauce. 4 hard cooked eggs, Seasonings as desired.

Prepare the cream sauce, add the beef and hard cooked eggs, cut into slices. When heated through pour over toast diamonds. Garnish with parsley and serve hot.

Cheese Fondue.— 2 cups grated cheese. 2 tablespoons butter. 1 cup soft bread crumbs. 1/2 teaspoon salt. 1 cup cream or milk. 1 teaspoon dry mustard. 3 eggs. 1/2 teaspoon paprika. 6 slices buttered toast.

Melt the butter and add the seasonings. When hot add the cheese and the bread crumbs which have been soaked in the milk. When very hot add the egg yolks which have been well beaten. Mix thoroughly, then fold in the whites of eggs beaten stiff. Let cook several minutes over the hot water, then pour over the buttered toast.

Curried Toast.—

1 cup cream sauce. 1 teaspoon curry powder. 4 hard cooked eggs. 6 slices buttered toast.

Make a cream sauce using the curry as seasoning. Chop the eggs fine, add to the cream sauce and when hot pour over the toast. Garnish with parsley.

Eggs and Cream.—

6 eggs. 1 cup cream. 1/4 teaspoon salt. 1/8 teaspoon cayenne. 2 teaspoons Worcestershire Sauce. 1 tablespoon butter. 6 slices toast.

Put the cream and seasonings in a dish. When almost boiling drop in the eggs and put in the butter cut in bits. When the eggs are poached serve on the toast which has been dipped in melted butter. Garnish with parsley.

Creamed Oysters.—

1 qt. oysters. 4 tablespoons butter. 1 cup cream. 1/4 teaspoon salt. 1 teaspoon parsley, minced. 6 slices toast.

Remove the hard muscles from the oysters, scald and drain. Melt the butter, add the cream and seasonings. Cayenne, celery salt, Worcestershire sauce and onion juice are good seasonings. When this is hot add the oysters, cook two minutes and serve on the toast. The bread should be toasted on one side only. Sprinkle with the minced parsley.

[830 MOTHERS' REMEDIES]

Welsh Rarebit.—

1 tablespoon butter. 1/4 teaspoon mustard. 1 cup soft mild cheese. 1/4 teaspoon salt. 1 egg. Few grains cayenne. 1/2 cup ale or beer.

Cut the cheese into small pieces and beat the eggs slightly. Put the butter in the chafing dish, and when it is melted add the cheese and seasonings, stirring constantly. Add the ale slowly and when smooth the slightly beaten egg. Much of the success of a rarebit depends upon the cheese. It should be smooth and creamy, and never stringy. Cook over hot water. The rarebit may be served on toast or wafers.

Cream Welsh Rarebit.—

1 tablespoon butter. 1 cup soft mild cheese. 1/4 teaspoon salt. 1/4 teaspoon mustard. Few grains cayenne. 1/2 cup milk. 1 egg. 1/8 teaspoon soda.

Follow directions for welsh rarebit (above) adding the soda with the cheese and the milk in place of the ale. Curry powder and celery salt make good additions as seasoning.

Curry of Tomato.—

4 tomatoes. 1 tablespoon butter. 1 tablespoon flour. 2 teaspoons curry. 1/2 teaspoon onion juice. 1/2 teaspoon salt.

Select large, firm, fresh tomatoes. Peel and cut in slices. Melt the butter in the blazer. Add the tomatoes and cook for several minutes. Add the cream, flour and curry and seasonings. When hot serve on toast. Care must be taken or the acid in the tomato will curdle the cream.

Salted Almonds.—

1 cup almond meats. 1/2 cup olive oil.

Cover the almonds with boiling water. Remove the skins, then soak for several hours in strong salted water. Drain and dry. Put in enough olive oil to cover the bottom of the blazer. Put in the nuts and cook until brown. Drain on paper. A shorter method is to remove skins and dry the nuts, then cook in olive oil until brown, and while draining to sprinkle them with salt. Peanuts, pecans and walnuts can be prepared in the same way. Butter may be substituted for olive oil, if desired.

[CANNING, PICKLING AND PRESERVING 830]

ONE HUNDRED CHOICE RECIPES on CANNING, PICKLING, PRESERVING, JELLIES, JAMS MARMALADES, RELISHES, CATSUPS, SPICES.

FOREIGN WORDS IN THE MENU.

In this list are many of the foreign words used on menu cards in hotels, with their translation:

Cafe—Coffee.

Demitasse—After-dinner cup of coffee.

Frappe—Semi or half-frozen.

Fricasse—Stew.

Fromage—Cheese.

Glace—Frozen.

Cafe au lait—Coffee with hot milk.

Neufchatel—A soft Swiss cheese.

Timbale—Pie crust baked in a mould.

Croutons—Bread toasted in squares, used for soup and in garnishing.

Bouillon—A clear broth, usually of beef.

Au Gratin—Dishes baked, prepared with cheese.

Menu—Bill of fare.

Puree—Ingredients rubbed through a sieve; usually the term given a thick strained soup.

Tutti Frutti—Various kinds of fruits (chopped fine).

Consomme—Clear soup.

Jus—Gravy or juice of meats.

[832 MOTHERS' REMEDIES]

CANNING.

1. Apples and Quinces.—Pare and cut the apples and quinces, the same amount of each. Cook the quinces in enough water to cover them until tender. Remove these from the water and cook the apples in the same liquid. When these are done put in a jar or kettle a layer of quinces, then of apples until all are used. Pour over them a syrup made of a half pound of sugar to pound of quinces, dissolved in a little water and let it stand over night. The next day heat them thoroughly and seal in cans.

2. Apple Sauce.—Take as many apples as desired, pare them and cut in quarters. Put in a stew pan filled about two-thirds with water and cook until tender. Remove from the fire and beat up thoroughly, adding a teaspoonful of butter to a quart of apple sauce, half cup sugar and grate in a quarter of nutmeg. Serve with or without cream.

3. Apples to Can.—Cook the same as for apple sauce, leaving out all seasoning and sugar. Put in glass jars and seal. When these are opened in the winter, just add such seasoning as may be desired.