Evening Republican, Volume 14, Number 243, Rensselaer, Jasper County, 12 October 1910 — Page 2

THE WOMANS CORNER

The Care Of gold fish

BY ELLEN WISE

There ts nothing prettier in a room |Uian a bowl of gold fish. The bright [colored, lively little creatures darting iln and out of the green vegetation in the bowl makes a picture that one never tires of studying. But gold fish «re delicate things and it is depressing, when one has left them full of life Innd energy the previous night, to disIcover them dead in the morning. I find that many novices have trouble in the same direction and in some instances have given up the attempt to keep fish in the bowl. So I decided to jget expert information on the subject (for the benefit of the readers of this •column. In the first place,” said the expert, |“don’t make the mistake that one [woman did who came complaining to ane today. I questioned her concerning the food she had given the fish •nd found that she had fed them nothing but bread. That is a sure way •to kill the fish, for the bread contains yeast and this sours the water and it [would be necessary to change it every naif hour or so to keep the fish alive. ( “If you will watch a fish that is fed with bread you will see him eat it (for a little time, but as the bread gets #our from the action of the water he (will take it in his mouth and cough It Kt very quickly. Common sense ght to teach one that when the fish limits out the bread It is not the right jfood for him. Oatmeal makes good ifish food, but the prepared food make lespecially for the purpose is the best [thing to feed them with. ‘ "Don’t overfeed the fish. They don’t '.require a lot of food. Give them •enough to have a good bite or two all •around, but don’t keep the fish food [floating all the time on the surface of (the water. It fouls the water and the ifish will overfeed themselves and (probably die. “When you see the fish seeking the top it Is a sure sign that the water is getting stale and should be changed. The fish will naturally stay near the bottom and as long as the water has sufficient oxygen for their needs they will swim around in any part of the bowl. But when the oxygen is getting low and the water used up you will •see the fish crowd to the top and begin to gasp. When they do this, thrusting their heads half out of the water land gulping In the air you will know |tl»at they need fresh water, and if you 4o not give it to them quickly you will find your fish floating at the top, dead. “Don’t keep the fish bowl In a dark corner. The fish require sunlight, and If they are given plenty of light and Hr, the water will not need to be •changed so frequently. Remember that the fish are accustomed In their native habitat to sunlight and air all around them. Prom this, they are taken and confined in a small bowl, and this bowl is kept in a close room, Into which the sun seldom or never ifenetrates, and the consequence is the ■oxygen in the water is used up rapidly and the fish die for want of air.” -—Chicago Inter Ocean.

To the Needleworker.

It is said that hemstitching is going to be used extensively as a finish for waists and gowns. This will be welcome news to the woman who likes the cieyer effect made by a row of even, open stitches. The hemstitched edge will be used chiefly on chiffon garments. * Save every scrap of trimming, for even a tiny piece may be exactly the finish for some garment when you are In sore need. Save all pieces of linen end silk, for most of them may be used in some way, either as fancy work or trimfning. Have a scrap box always ready for them.

New Colors,

Apropos of new colors, some of our most fashionable women are combining purple and prune silk coats with afternoon dresses of gray, dahlia and green; one combination which a Parisian house has lust devised consists of 9 purple coat actually seen, really is lovely, though to read the description it is very likely to seem garish. Similar silk coats In rich brown or deep green, which fit loosely about the form, are now regarded as the- elegant thing for the smart natrons to wear at wedding and formal afternoon receptions.—-Harper's

HOW TO CLEAN WHITE SHOES Comparatively Simple Matter to Re- ' store Footwear to Original Perfect Whiteness. Many a girl discards her white shoes when they are “good and dirty,” without knowing that a little effort will restore them to their pristine purity. The first requirement for complete restoration is not to get the white shoes too soiled, for they never look so well as when they are taken in hand before the discoloration becomes too deep. After wearing canvas shoes they should be given a good brushing with a stiff brush, the sole edges and heels freed from mud and washed off with plain water. But do not let the water gefbn the canvas, for this will only serve to fasten the soil the tighter. For whitening the canvas there are many bottled liquids in the market, Chinese white being a favorite and the most efficacious one. A homemade whitener which is just as good if put together according to the formula is made of half an ounce of gum arable dissolved in 40 ounces of water; to this add an ounce of white vinegar and 20 ounces of powdered chalk. Shake the bottle well before using, and put the white on with a brush, going over the shoes with a second coat after the first one has dried in, If they seem to need it. Where it Is desired to match a shoe to the dress tint, old white canvas ties or satin slippers may easily be changed to any color wanted by adding a little dye to the gum arable water and vinegar instead of the chalk. ’With any of the bottled liquids they may also be made tan or black.

AND NOW COMES THE JIBBAH

If You Don’t Know What It Is, Read the Following Description of Garment. My friends admire my jibbah. It is much prettier and more graceful than an ordinary kimono, and it takes only half a day to make one. The material should be at least 44 inches wide. There is absolutely no waste in cutting, except the circle or square at

the neck. The length of the sleeve must be determined according to the figure. When that is done the distance from underarm to bottom, b, d, is bisected at c, and the triangular portion, a, b, c, which Is cut out, is turned right around to form the gore, d, c. e. If the gown Is made of figured material, a yoke of plain goods would be pretty. If the jibbah Is of plain cloth the yoke may be beautifully embroidered, making a pretty and becoming house gown.—Good Housekeeping Magazine.

Turnback Cuffs Popular.

With the white shirt waist and white duck linen skirt pure white neckwear is the rule or pure white combined with some delicate tint Some of the hand-embroidered Dutch collars have Inserts of pale blue, pink or lavender linen on which are worked flowers, sprays or dots In white with very dainty effect. Turnback cuffs are so smart this season that some women, taking advantage of special sales of the turnover Irish collars, buy up two or three in matching patterns and, cutting away the stiff linen back, make cuffs off the strip of Irish crochet, which can be obtained more reasonably this way than by the yard, as these collars are made up In great quantities and the real Irish patterns Imitated very closely.

New Ornamentation.

If something new be your aim In matter of the ornamentation of a blouse, drawn work is suggested by some of the most successful makers as an effective relief from the perennial insertion or embroidery. The coarse meshes so much in use this season offer stability and an unusual coolnesß to which characteristics is added the easy “drawing” quality. When marquisette or voile Is drawn and worked with coarse linen thread in some of the simpler drawn-work patterns the decorative value is wonderfully Increased. Squares, lines and pointed plastrons are attainable, and when the whole blouse Is built over a contrasting coler to. bring it into harmony with the sldrt the result is decidedly successful.

USE KITCHEN SLATE

HOMELY MEMORANDUM OILS HOUSEHOLD MACHINERY. « , y Useful In Modlum-81zod Famijly—Program for tho Week Can Be Mapped Out and May Save You Many Worries. The kitchen slate is a time saver. The family of two persons. In which one is downtown all day, may be run with the greatest economy of time, food and worry. The family of two is not a family at all in the true sense of the word which groups the old and the young and children in a household where management is a real problem. To manage the foods, the shelter, the work and the play of a household, say, of husband, wife and three children, requires considerable executive ability. The woman who can do it is a general in the field. If she can employ a helper who" supplements her labor, so much the bette*; a but the average family has difficulty in finding a helper, and the laundry, the baking and general cleaning is done by different persons and all but the latter out of the house. The family kitchen slate serves its purpose to keep the machinery running regularly. A strong housewife may write it down in her memory, but how about those days when she is not at home, and when she is tired and her brain refuses to act? The program of the week’s work should be mapped out on the slate, and odd notes of needs and marketing jotted on the other side. Just by glancing at the slate it will be known when to expect the laundryman, w r hen an afternoon is free, when the fish man comes, etc. The family of two has its puzzle in dispensing variety at the table and having nothing go to waste. The kitchen slate, gaining a bill of fare, will keep its possibilities before the eyes of the woman who likes a roast now and then, and feels life barren without a fowl. The cooking of “leftovers” is an extravagance of time and energy. There should not be any “leftovers” to any extent. Yet a roast will last more than a single meal and a can of corn or tomatoes is double portion for two hearty appetites. An executive mind will decide what shall follow the first meal, and figuring it all out on the slate will dismiss the details from her consideration.

Cream Puff Recipe.

Put a pint of water into a saucepan, bring to a boil, and stir into it a halfpound of butter. Bring again to the boiling point and beat In three-quar-ters of a pound of flour. Stir ail the time, and boil until the mixture no longer sticks to the sides of the saucepan. This will take only a minute or two. Remove from the fire the moment this point is reached, and set away to cool. When cold, break into the mixture, one at a time, eight eggs, beating the batter for two minutes after each one is added. Set the batter In the ice until very cold, then drop by the great spoonful upon pans lined with waxed paper. Bake in a steady oven until puffed and colored a golden brown. When cold, cut a slit in the side of each puff and fill with whipped cream flavored to suit the taste. Sprinkle with sugar and serve.

Currant Sherbet.

Boil together two cupfuls of water and two cupfuls of sugar for ten minutes; skim, cool and add three cupfuls of currant juice and one heaping teaspoonful' of powdered gelatine dissolved in one gill of boiling water. Turn into a freezer and when half frozen add the stiffly beaten whites of three eggs, with three tablespopnfuls of powdered sugar. Continue freezing until very firm, remove the dasher, pack and set aside for two hours before using.

Pears With Chestnuts.

Peel, core and stew half a dozen pears until tender, press through a sieve and sweeten with powdered sugar to taste. Season with the grated rind of a lemon,. the juice of half a lemon and a pinch of mace. Add a cupful of boiled and chopped chestnuts. The large Italian chestnuts are the best for this purpose. Stir in the chestnuts, heap into a glass bowl and serve with whipped cream.

Pastry Information.

If women who make doughnuts and crullers would use a- little less flour than the receipt calls for and stand the mixture on the ice before it Is rolled out to get thoroughly chilled and stiff and then cut It and fry It quickly before it has time to soften, the cakes would be more delicate than when stirred stiff enough with flour to hold together when the. paste is warm.

A Sauce for Broiled Fish.

Beat half a cupful of butter* to a -cream; then stir in slowly a tablespoonful of lemon juice and the same of minced parsley. Season with white pepper and when smooth and creamy get on ice until time for serving.

Peppers With Soft Shell Crabs.

Sweet green peppers cut in thin slices, omitting the fiery white lining nnd seeds, make an appetizing, accompaniment for fried soft shell crabs. Dip the strips at pepper into salt and eat like celery. - y*%

KEEPING CHEESE HARD TASK

It Bhouid Be Kept Under a Glass or China Top All tho Year L; Around. Welsh rarebits, cheese souffles and other cheese dishes are convenient for Bummer, if cheese can be kept in condition. This Is so difficult that dealers refuse to sell certain cheeses during hot weather, while others spoil so quickly as to be unsafe to buy. Where one lives within convenient distance of a store buy only enough cheese for immediate use, any loss is thus up to the dealer. If living in the country, it is necessary to keep cheese on hand; though large supplies should not be laid in. Cream and soft cheese in jars or tinfoil should be kept in the refrigerator until just before using; As the odor of the cheese quickly taints other foods It should be kept in a tightly covered glass or china bowl or jar. A large preserving jar with screw lid will hold several smaller jars of cheese. Do not eat cheese in summer if there is the least green mould on it. Iqjpress this upon maiils, as some of them scrape it from the edges and serve the rest of the cheese in balls or squares. ►Cheeses like Sweitzer, American or certain of the English and Swiss cheeses, should be kept under a glass or china top all the year round if brought in quantities. In warm weather it is well to wrap the cheese first In a clean piece of linen wrung out of vinegar.

Care of Brooms.

With the increased cost of brooms, the thrifty housewife wishes to preserve their usefulness as long as possible. Soak a new broom for several minutes in hot suds; this not only toughens but tightens the broom whisps. Then hang it up to dry. A broom, when not in use, should always be hung up. Cut a groove around the handle and tie a cord around it, leaving a loop for hanging, or use one of the patent fasteners which screw to a door. These may be bought for a few cents. The soaking process should be repeated every fortnight. Another housewife washes her boroms in cold soap water, rinses thoroughly in cold water, snaps off all moisture possible and pressing the corns into shape places where they will dry slowly. All matting will also last longer when occasionally wiped up with salt and water.

Little Date Pudding.

One pound stoned dates, one-half pound suet, one cup flour, one-half cup sugar, one scant teaspoon salt, one teaspoon cinnamon, one teaspoon ginger, one cup soft bread erumbs, one cup milk, two eggs well beaten. Put the suet and dates through the food chopper together. Sift in the flour, sugar, salt and spices, add the crumbs and mix all together thoroughly. Add the milk to the beaten eggs and mix again. Steam two hours in buttered individual molds. A pudding steamed in individual molds is easy to serve and attractive looking, although a suet pudding is more moist and really better when cooked in a larger mold, where there is plenty of room for expansion.

Chopped Piccalilli.

Chop one peck of green tomatoes fine. Sprinkle with one cup of table salt and let stand over night. Drain, add one quart of finely chopped green peppers, first removing the seeds; one quart of finely chopped onions and three cups of brown sugar. Put into a small cheesecloth bag one tablespoon of whole cloves and three tablespoons of broken cinnamon, one tablespoon of white allspice and four tablespoons of white mustard seed. Drop the spices into sufficient vinegar to cover the pickle and simmer several minutes, *ftld the vegetables and cook slowly until tender. Remove the spice bag from the pickle before sealing in jars. Keep in a cool, dark place.

Sweet Apple Pickle.

"twelve pounds of sweet apples, pared and quartered, four pounds of sugar, one ounce of cinnamon bark, one-half ounce of cloves, one pint of vinegar. Put spices in a cloth, tie up, then boil vinegar, sugar and opices well; add apples and boil 20 minutes. Put apples In a jar, boil syrup until thick and pour over them. v Simply delicious. Pears are also good prepared thiß way. Use winter sweet apples, also winter pears.

Feather Biscuits.

One pint of flour, two tablespoonfuls of baking powder, a pinch of salt, one tablespoonful of lard, one tablespoonful of butter and a cup of sweet milk. Mix flour, salt and baking powder, rub In the lard and butter and moisten with the milk. Cut about half-inch thick and bake in a quick oven twenty minutes. They never fall.

Cheese Pudding.

Butter liberally the bottom and sides of an earthenware pudding bowl and place alternate layers of thinly sliced stale bread and- and fresh cheese. Season with salt and red .pepper and add at the last a cup of nrilk and two beaten eggs. Bake for 30 minutes in a hot oven.

Fried Tomaties.

Slice tomatoes about one-quarter Inch thick, roll In flour, sprinkle with ■alt and pepper and fry until brown on both sides.

THE AMERICAN HOME

Mr. William A. Radforu will answer questions and give advice FREE OF COST on all subjects pertaining to the subject of building for the readers of this paper. On account of his wide experience as Editor, Author and Manufacturer, he is, without doubt, the highest authority on all these subjects. Address all inquiries to William A. Radford, No. 194 Fifth Ave., Chicago, 111., and only enclose two-cent stamp for reply. There is one feature about a house that has a very strong and potent influence on our daily lives, a factor that w% seldom think of. It is the wall* decorations of the house. You may not realize it, but the colors and tints on your walls not only have an artistic effect, but they have something to do with your moods. A good many people have gone .into the whys and wherefores of this fact, dug into mysterious sciences and told us all about it with big words that had to be looked up in the dictionary, but that is not necessary. There are very few things that cannot be told simply and plainly without impressing on the hearer or reader that the writer or speaker has been to college. > We will spend weeks and weeks planning our house, lay awake nights over it and probably have harsh words with our wife over the number of closets and where the pantry shall be placed, for as a rule the .wife only cares about the closet room and the pantry. We can have everything else as we'want it except the parlor, dining ror*n, kitchen, hall, bedrooms and the bathroom. That is all she cares to arrange ercept the size of the porch. Everytfling else we can have our way about. Then when it comes to decorating the walls we defer to her and let her have her way, too. That is kind. Maybe the parlor will

be green, the dining room red, the kitchen walls will be apple green and one bedroom will be blue. Another bedroom will be buff and a third one will be pink. Or we will leave it all to a paperhanger and let him choose combination. Then we are living in a paperhanger’s house, not in one of our own choice. A wall should be a background for the personality. If the color of the room does not hitch with your personality there will be discord. All things have color, and it is not an accident that their colors exist. They are all caused by vibra-

first Floor Plan.

dou, as shown in the Bpectrum. Red vibrates at'the lowest rate of speed, as violet at the highest Next in the scale above red comes orange, then yellow, green, blue and violet Red has the nearly the same effect as semi-darkness. We all know that in the twilight we are calm and thoughtful. So in your red room you are influenced to be calm. Red has net this effect, however, on some of the lower animals, as we have often had reason to knq,w during rambles in the fields where cattle graze. Blue, on the other hand, at th» other extremity, has a tendency to make us inspired and think of higher things, like poetry and art We now know why some dining rooms are finished in blue. This tint in a boarding house dining room will help take the mind off the possible meager array on the table. If you are thinking of Bryant or Longfellow it matters little what 1b in the hash. This is what blue walls are supposed to do to you. But seriously, the first thing to consider tm the furnishing of the house le

|tf-A.RADFORD EDITOR

the decorations that are to go on the wall, for they have their influence., Cheery colors should be used in the dining room, not gaudy, but tones that will harmonize with the atmosphere that should pervade any place where bread is broken. In the living room or in the library there should be restful tones, like browns or tans. The bedroom walls should have tints that are not loud or disturbing. The house we show here Is one planned to be lived in all over. There is no parlor that has to be closed,

Second Floor Plan.

against the encroachments of the children. The large living room is inviting, and it is given a specially Btrong home aspect by the big fireplace and the seat at the side. The ceiling of this room has beams that give the impression of solidity and strength. The walls of this room should be decorated with a soft tint, like bluff or

brown, in some shade, with the beamsi stained black. This house is 28 feet wide and 29; feet 6 inches . long, exclusive ofi porches. It will be noticed that the den and the dining room also are provided with beam ceilings and are so arranged that they can be made practically into one room when there isany social function. The kitchen is of sufficient size to be convenient. - Access to the stairway may be had' either from the living room or thef kitchen. On the second floor arei three bedrooms and an alcove. The front bedroom is the largest and the wall space affords opportunity for good taste in decoration.

Awful Remarks.

“In his archives at Sklbo castle,” said a lawyer, "Andrew Carnegie preserves a very Interesting document. “When Mr. Carnegie started In the steel business, he was resolved to reduce the appalling accidents incidental to the work. And he was very successful In executing this resolve. A part' of his success was due, no doubt, to the blank slips that every ‘foreman had to fill up when one of his hands got hurt. “A certain workman had, one day, the bad luck to suffer a slight accident. His foreman, an illiterate, but honest, chap, filled out promptly the slip now preserved at Sklbo. The slip ran; “ ‘Date, March 6, 1880. “ ‘Name—James Miles. “ ‘Nature of accident —Toe crushed. “ ‘How caused —Oxdentle blow from sledge. “ ‘Remarks—These was awful. I will repete to clerk verbally.’ *

Jesting With Fate.

“Bliggins is an extremely frivolous person,” said the anxious friend. “I told him that with his passion for fancy live Btock he wouldn’t know where his bread and butter was coming from.” “Did he pause and consider?" "Not for a moment. He said he was secure, as he had a horse that was a thoroughbred and a goat that was a thorough butter.”

All Regular.

First Passenger (on railway train)— I have an idea that is an eloping co\»> pie. Second Passenger—No, they’re married. He’s been in the smoking car for the last two hours.—New York Weekly.