Evening Republican, Volume 20, Number 299, Rensselaer, Jasper County, 16 December 1916 — Page 3

Dainty Peach Desserts

To Prepare a Pea>ch Foam—Pare and cut up half a dozen peaches, strain thru a sieve and mix the pulp with powdered sugar, enough to sweeten. Beat the whites of three eggs to a stiff foam and add to it the peach pulp, and beat until thick, smooth and velvety. Pour into a mold h hich must be placed on ice. Serve with cream; ' ( t A Peach I Pudding—A delicious peach pudding Is made in this way: Fill a pudding dish w<th whole, peeled peaches and pour over diem two cups of water. Cover closely and bake until the peaches are lender, then drain oil the juice <rom the peaches and let stand till cool. Add to the juice one pint, swert milk, four well beaten eggs, a small cup of flour which has one teaspoonful of haking powder mixed In It, one, cup sugar, one tablespoonful of melted butter and a little salt. Beat well and then pour this mixture over the peaches. Bake until a rich brown and serve with cream. Peach Fritters Cut the p?eied fruit in half, sprinkle with sugar, and roll them in powdered macaroons before dipping th,em in the batter. Fry to an amber color, roll in sugar and serve hot Peach Marmalade —Peaches make the best of marmalade. After fruit is peeled •nd stoned, cut it into small pieces. For every pound of fruit take one half of a pound of sugar. Mix the fruit and sugar well together and stand away in a cool place until next day. Before putting over the 'ire to cook, add the peach kernels prepared ss follows: To every dozen peaches open four pea-.h stones and remove the kernels, scald in boiling water and take off the brown -skins as almonds are bleached. Shred the nuts end add to the peaches. Let the marmalade stew until it is a thick, smooth paste, stirring frequently. Fill into airtight Jars. A compote—To make a compote of peaches, cut the pared fruit in half and put in a saucepan with four tabiespoonfuls of sugar, let them get heat ed through, put each half peach on a square of sponge cake, hollow side up Moisten one tablespoonful of corn starch with cold water, adding two tablespoonfuls of lemon Juice and one egg, very lightly whipped, mixing with the peach sirup and let boil together for a few momentr. When slightly cdol, pour over the/peaches and put iti a cold place. The sirup will jeily about .he fruit and majre an appetizing dish. Serve with plain or whipped cream. This dessert is quickly prepared within an hour if you have ice. Peach Pie —Frozen-peaches make a good summer dessert. Peel and slice a quantity of peaches, about 2 quarts, cover with one pound of sugar and let them stand for two hours. Mash fine, add one quart of cold water and freeze the same as ice cream. A fine sauce—A peach sauce to use with a plain pudding, say bread pud ding, is made by mashing to a pulp very ripe peaches which have been pared and cut into pieces. And sugai and a tablespoonful of melted butter. Stir well together and put on the fire to cook. Serve warm. Peach Shortcake— Prepare a dough with three cupfuls of flour, half a cup ful of* lard or butter, three heaping teaspoonfuls of baking powder, half a teaspoonful of salt, a heaping tablespoonful of sugar and sufficient milk to make it kneadable. Roll into a round and bake. Have prepared about two dozen ripe peaches, pared, sliced and mixed with sugar. When the short cake is done split it and butter both sides while hot. Lay one on the plate from which it is to be served and cover with the peaches. Lay the other half of the shortcake and in turn cover with peaches. Sift some powdered sugar over the top layer of peaches and send to the table at once (With either plain or whipped cream. Peach Meringue—Line the bottom of a deep dish with thick slices of stale sponge cake. Fill the dish with peeled and sliced peaches well sweetened. Spread a meringue over the top and leave it in the oveh long enough to brown. Serve very cold, with cream.

Household Notes Keep buttons in a large glass bottle or can with screw top. Elaborate lace curtains are considered out, jjlace with simple furniture. Rubtfier tiles make an ideal floor for a bath room, but they are expensive. It is said that flies cause quite as much typhoid fever as impure water. After cleaning with gasollhe, if a ring remains on a garment steam it out over the tea kettle. Salt and kerosene will remove dark stains from the kitchen sink. Do not use salt on brass fixtures. Cheap turkish bath towels costing 50 cents each are said to be as good m* linen for polishing silver and glass. White liquid enamels to finish th* Jjside of old bath tubs come In several grades. The tub must be thoroughly scrubbed before any of them are an plied.

Not a Bear "I know I am a perfect bear in m, Sanners," said a fine young tanner to Mb sweetheart. “No, you are not, John; you., hare navar hugged me yet. You are more aheep than bear."

Appearances •'But they had to keep up appear* inces,” the other woman declared, ‘peaking of a young couple who had TiVeiiTtßwnaJ the husband’s salary and i aft’WWW wm***M&>?* "Why did appearances?" the woman opposite asked. The other woman stared. "Why, they had to live to some extent at least like their friends did, the people they were thrown with. They had to live in a nice neighborhood and dress respectably and entertain a little once in a while.” » "No,” the woman opposite Insisted. "They only thought they did. They were merely 'keeping up with Lizzie’ and didn't know how foolish it was when they couldn’t afford It.”/ "But what could they have done? They couldn’t go and live in the slums, and they had to keep up their self respect.’’ “It depends upon what you call self respect. I can maintain mine best by not going in debt up to my eyes. And it wasn’t necessary for them to go to the slums, wherever those may be. I know a couple who found two rooms out on a side street and went to housekeeping in them with the few bits of furniture they could afford to buy. Most of their weeding presents were packed away rs not sifitable for their environment. They were several miles away from the aristocratic neighborhood with which they were most familiar, but they didn’t mind that.” "I should have thought they would.’’ "At any rate, they didn’t mind it enough to put off getting married un til the man got a big salary.” "Did their friends come to set them?” "They certainly did. Some of the callers came from curiosity, I suppose, and some probably pitied them, but they were very happy just the same. The point was that they did not spend more than they had, and even out of the little they saved something.” "But they didn’t have to go shab by?” "They did sometimes; they went without many things to which they were accustomed, but you see they were very much in love, and they had counted the cost and were prepared.” "What about them now?" "Oh, they’re living in a house of their own, but I doubt if they are any happier than when they were going without in their twq rooms. But they proved to me that it is not necessary to keep up appearances.”

Health Notes Figs are becoming a national deli cacy. Little need be said of their medicinal value, save that as a laxative they are particularly good for children and are advisable to use as part of the daily diet— ■ * • As a cosmetic, buttermilk acts as an r stringent. It is a mild bleach, is cleansing and defining to the skin; in fact, it is a general beautifier and con tains virtues superior to many so-call ed "liquid beautifiers ” Never rub the eye in which a cinder has lodged, blit rub the other eyq This will cause the affected eye to water in sympathy, thus dislodging the offending material. Use a boracic acid eyewash after the cinder has been removed to relieve the irritation. For years it has been dinned into our ears that we should not eat before’ going to sleep, and we have fore gone many a pleasant bite for fear ot sacrificing our good health. And now along comes a noted physician and tells us that many morning headaches were merely the result of hunger This does not mean that we can immediately proceed to gorge ourselves with all sorts of sweets and not havto pay the penalty the next morning. Sweets should be eschewed during the midnight repast, and one should substitute some wholesome sandwiches — vheese sandwiches are wholesome and nourishing and ca" be eaten with impunity even during the wee small hours. t

Needlewc-k Notes A pretty tea cloth can be made out of heavy scrim. Draw threads' at four inch intervals to form squares. The squares that border * the edge can have the corners embroidered with a design in blue. A piece of cardboard with rounded edges should be kept in the familj mending basket. It is a most efficient help when patching play dresses. The cardboard can be slipped into an in convenient place and so hold the ma terial taut while the patching is ac complished. It is also a help when mending stockings, which, by the way, can often be patched to better advantage than darned, especially if the bole is large. Dainty embroidery for the porch is the new pink lawn lingerie. Garments come made up ; and ready stamped in this attractive fabric and ready to be embroidered, either in the same shade of pink or in white. Prices bn these novelty garments run about the same as prices on ready stamped white garments. Crocheting sweaters in the new “teazle” wool, with collars and cuffs in angora wool, is another form of needlework for the porch that bids fair to be popular this season.

For the Housewife Always use ice water when mixing piecrust. Ink stains in a carpet, if of long duration* must be treated with oxalic acid. Put plenty of butter into cake you wish to keep. Cake eaten Immediate!' does not require t.s much. A branch of cedar brdken fine ano put Into a tin or wooden box la fine to rub flatirons in while ironing, li win keep them from sticking.

THE EVENING REPUBLICAN. RENSSELAER, IND.

Canned Soups

A supply of canned soups is frequently of great convenience to the housewife, as such soup may be prepared ready for serving at almost a moment’s notice. Many economics > and palatable soups may be put up in the summer and early fall, and in this way the odds and ends of vegetables and cereals may be utilized as well as meat scraps, bones, and ligaments that often wasted. "The canning of vegetable soups, purees, and consommes is thoroughly practical and should be a part of the canning work of every home as well as canning-club member, Eay the specialists in home canning instruction of the extension- work. North and West, States Relations Service. a , The following recipes, in which the soup stock is made from beef, are prepared for the use of home canning clubs, the other products are intended for home consumption. When these products are intended to be sold, those undertaking this work are cautioned to inform themselves as to the reqire ments of state and Federal food laws and meat-inspection regulations. SOUP STOCK. —Secure 25 pounds of beef hocks, Joints, and bones containing marrow. Strip off the fat and meat and crack the bones with a hatchet or cleaver. Put the broken bones in a thin cloth sack and place them in a large kettle containing 5 gallons oi cold water. Simmer (do not for 6 or 7 hours. Do not salt while aim mering. Skim off all fat. This should make about 5 gallons of stock. Pack hot in glass jars, bottles, or enamel o’lacquered tin cans. Partially seal glass jars. (Cap and tip tin cans.) Sterilize 40 minutes if using a hotvfrater bath outfit; 30 minutes if using s. water-seal or 5-pound steam-pressure outfit; 25 minutes if using a pressurecooker outfit. VEGETABLE SOUP.— Soak oneforth pound of lima beans and 1 pound of rice for 12 hours. Cook one-half pound of pearl barley for 2 hours. Blanche 1 pound of carrots, 1 pound of onions, 1 medium-sized potato, arid 1 red pepper for 3 minutes arid cold dip. Prepare the vegetables and cut into small cubes. Mix thoroughly lima beans, rice, barley, carrots, onions, potato, red pepper. Fill glass jars or the enameled tin cans three-fourths tull of the above .mixture of vegetables and cereals. Make a smooth paste of one-half pound of wheat flour and blend in 5 gallons of soup stock. Boil three minutes and add 4 ounces of salt. Pour this stock over vegetables and fill cans. Partially seal glass jars. (Cap and tip tin cans.) Sterlize 90 minutes if using the hot-water bath outfit; 75 minutes if using a water*sea] or 5-pound steam-pressure outfit; 45 minutes if using a pressure-cooker outfit. Cream of pea soup.— soak 8 pounds of dry peas overnight. Cook until soft. Mash fine. Add the mashed peas to 5 1-2 gallons of soup stocr. and bring to boil. Pass the boilingliquid through a fine sieve. Make a smooth paste of one half pound of flour and add paste, 10 ounces of sugar r nd 3 ounces of salt to the soup stock. Cook until soup begins to thicken. Fack in glass jars or tin cans. Partially seal glass jars. (Cap and tip tin cans). Process 90 minutes if using a hot water bath outfit; 80 minutes if using a water-seal outfit; 70 minutes if using a 5-pound steam-pressure outfit; 45 minutes if using a pressurecooker outfit. CREAM OF POTATO SOUP—Boil 1% pounds of potatoes, sliced thin, and 5 gallons of soup stock for 10 minutes. Add 3 ounces of salt, one-fourth teaspoonful of pepper, and one-half pound of butter, and boll slowly for 5 minutes. Make 3 tablespoonfuls of flour into smooth paste and add to the above. Cook 3 minutes and pack in glass jars or tin cans while hot Partially seal glass jars. (Cap and tip tin cans.) Sterilize 90 minutes if using a hot-water bath outfit; 75 minutes if using a water-seal outfit; 65 minutes a 5-pound steam pressure outfit; 45 minutes if using a pressure-cooker Outfit. BEAN SOUP.—Soak 3 pounds of beans 12 hours in cold water. Cut 2 pounds of ham meat into % -inch cubes and place in a small sack. Place the beans, ham, and 4 gallons of water in a kettle arid boil slowly until the bean' are very soft. Remove the ham and beans from the liquor and mash the beans fine. Return the ham and mashed beans to the liquor and add 5 gallons of soup stock and seasoning, and briiig to boil. Fill into glass jars and tin cans while hot. Partially seal glass jars. (Cap and tip tin cans.) Process two hours if using a hot-wate-bath outfit; 90 minutes if using a water-seal outfit; 75 minutes if using a 5-pound steam-pressure outfit; 60 minutes if using a pressure-cooker outfit. OKRA SOUP.—Slice 8 pounas of okra into thin disks. Blanche 10 minutes and cold dip. Boil 1% pounds of rice for 25 miriutes. Mix the okra ano lice and fill the cans or jars half full To 5 gallons of soup stock add 5 ounces of salt, one-fourth teaspoonful of coriander seed, and one-fourth teaspoonful of powdered cloves, and bring to a boll. Fill the remaining portion of the jars or cans. Partially seal the glass jars, (Cap and tip tin cans.) Process 2 hours if using a hot-water bath outfit; 90 minutes If using a water-seal outfit; 75 minutes if using a 5-pound steam-pressure outfit; 60 minutes if using a pressure-cooker outfit * S

Beauty Hints. Many of us neglect our eyes until they are in such a dangerous state that we must care for them. How many read in popr light, with the light streaming in on the eyes or strain them in the sunlight when bath ing at the seashore or motoring! How many of you bathe the eyes daily? The daily eye bath is one of the most important and essential parts of every perse a** Hfe. None would live in a house with unwashed windows. But we will go year after year without washing the windows of the soul. When one considers how a clear, sparkling eye adds to the attractive ness of a face, one realizes that the best of care should be given this sen sltive organ. I am told by physicians that indiges tion, nervousness, headaches and other ailments are often the result of weak, strained or tired eyes. Many women do not know their eyes are not normal; many are to vain to wear glasses. They prefer to disrupt and upset the entire system rather than wear a pair of glasses because they look better without them. If the trouble is taken in time the glasses need never be worn in public. The eye bath should be taken in the morning and before retiring. The eye cup fits over the open eye and the water will wash it out. Soft or distilled water should be used. A pinch of salt thoroly diluted strengthens the eye and rests it. Or boric acid is also a good eye wash. The cup must be well cleansed before using on either eye. Sometimes one eye will be in fected while the other is quite well and the eye cup will carry the infec tion. Under no conditions should more than one person use the cup. It cne can spare the time after washing the eyes it is wise to lay a damp cloth over them and lie down for ten minutes. When reading one should always sit so that the light comes from the back or over the left shoulder. Tho book or paper should be held about two feet away. If one must hold the book nearer or further away to read with comfort an eye specialist should be visited. I want to remind you of the danger for those who rub the eye with the hands or fingers or handkerchief. Many cases of eye trouble can be tra ced to them.

Recipes HOT WATER GINGERBREAD One cupful of molasses, one scant tea spoonful of soda, one tablespoonful oi ginger, one-half teaspoonful of salt, one tablespoonful ot shortening melted, one-half cupful of boiling water, two cupfuls of flour. Mix the ingre uients in the order given and beat well. Bake *l6 a shallow pan in a rather hot oven about twenty minutes. BARLEY SOUP—Melt two ounces 'f butter in a saucepan, add one ounce of pearl barley and fry lightly over a alow fire for three minutes; then add ‘he following vegetables, previously cleaned and peeled, and cut into small dice or squares: One small carrot, one small onion, one leek, one small turnip and half a stalk of celery; fry all to gether for another five minutes. Next moisten with three pints of water and let cook slowly for about an hour, stirring occasionally to prevent burn ing, and removing the scum as it rises the surface. Before serving add the yolks of three eggs beaten up with a gill of cream and season to taste with salt and pepper and a grate of nutmeg. Reheat the soup while stirring, but without letting it actually boil again. GLACE CHERRIES-i Select firm sweet ones from which the stems have not been removed. Put a pound of granulated sugar into a perfectly clear porcelain lined saucepan with a gill of cold water. Boil it until it becomes a sirup. Do not stir during the boiling process. Try the sirup by dropping a little hit of cold water into It occasionally. When it changes to a brittle candy it is done. Remove the saucepan immediately from the fire and set in a larger pan of boiling wa ter. Dip each cherry quickly into the hot syrup and lay on waxed paper to dry. If you find the sirup is becoming roo thick before the dipping is over with, add a little boiling water. Stand the waxed paper in a warm place to dry, and a pretty gloss will appear on the candied cherries.

Needlework Here Is a ridiculous little gift which may come in handy for slipping Into an envelope with a cheery letter for a youngster, an invalid friend or some one who just naturally appreciates a good laugh.. It is a small bookmark made with a half-inch colored satin ribbon and on each end is attached a small doll of wool. It may be black wool or white wool, and it is - , tied In tassel style, with colored cotton for eyes, nose and mouth. The whole "doll" is not an inch long. Try one of these bookmarkers with a bit of ribbon and some left-over embroidery silk or cotton.

For the Housewife If you would clean your grass rugs before laying them try sponging with a weak salt and water solutibn. Bran water is also excellent Ether Is a good thing for removing grease stains from clothing. A teaspoonful of vinegar put into lioine made candy will prevent it from being sticky. It is a good idea to have a good-sized kitchen salt shaker filled with a mixture of salt and pepper. This saves time in seasoning. Cardboard boxes cut into convenient sixes will provide you with excellent scrapers with which to clean trash out of the kitchen sink.

Recipe* CHERRY PUDDING— Take two eggs, one cup milk, two and one half cups of flour, three quarters of a cgp of sugar, one tablespoonful of butter, half a teaspoonful of salt, one tea* spoonful Separate the eggs, beat the yolks until light, adding the butter, salt, flour and baking powder; beat well, then fold in the well-beaten whites. Mix this, then put a layer of it dp a well-but-tered dish or mold, then a layer ot cherries, then a layer of batter, and s< on until all is used, having batter >n the top. Sprinkle with granulated sugar and bake thirty minutes in a not oven Serve with the following sauce: Take a pint of milk, two table spoonfuls each of butter «nd flour, ’ ait a cup of sugar, flavor with vanilla oi mace, and two tablespoonfuls of butter. To serve, lift the pudding into l ie dishes, pour over it the sauce and place a tablespoonful of hard sauce on top. -Half a cup of sugar worked ■n creairi with three tablespoonfuls of the butter, work until good and creamj’ add four tablespoonfuis of finely minced cherries. POTATO BISCUITS—Weigh out the same airiount of potatoes and flour and half the amount of butter with a little salt. The potatoes should be boiled and mashed. Mix and knea'd until smooth. Let stand fifteen to twenty minutes, and then roll out about one and a quarter inches thick cut with a round, biscuit cutter and fry in lard until brown. SALLY LUNN—Sift a pint of flour, two teaspoonfuls of baking powder rud half a teaspoonful of salt, and add half a cupful of milk, half a cupful of melted butter and two beaten egg yolks. Mix thoroughly. Then add two egg whites beaten stiff. Drop the batter in muffin tins and bake. It is a stiff batter and when the egg whites are folded in they do not mix completely with the other ingredients, and so the tops of the muffins are somewhat irregular.

Needlework Among the novelties In lingerie shown this season are three-piece'sets, consisting of drawers, chemise and nightgown, all made of flowered silk (printed, not embroiderer). The background of white is almost completely covered with wreaths of tiny flowers, in the most delicate colors. White ribbon is used for shoulder straps on the chemise and in the insertion used on the drawers and nightgown. A variation of the patchwork quilt is one made from alternating squares of pink and white or lavender and white sateen, one set of squares, being worken in simple embroidery stitch with a wreath or other design. Such quilts as these make attractive needlework ’or the porch especially those that are made in squares, as these take little space and are not trying to the-eyes or nerves. Chintzes and French cretonnes come in charming colors and in odd conventional designs. When squares or runners of these materials are bound in heavy gold galloon, no smarter effect could be asked for. Strips and squares of heavy crash bound with iipen of a f lain color or with a linen border buttonholed On are practical md good-looking for camp or bunga low v< randas.

Health Notes If the eyeballs feel sore and tired from overwork or strain of any kind api ly a cloth saturated in hot water over the closed eyelids. This will also remove the effects of weeping. To make* cough sirup take a tablespoonful of molasses and stir it thick with ground ginger. Make only a small amount at a time, and it will always be fresh. Take a teaspoonful or as much as is needed. If the hands are not good and the nails badly shaped try to improve the latter by training the cuticle. Every night soak the finger in hot water for five minutes. Then with an orangewood stick press back the cuticle to lengthen the nails. Afterward rub in cold cream. Do not oinit this or the soaking will make the cuticle very dry.

Profession and Home That a married woman can keep up her profession arid her home as well s being proved by the principle of one of the largest schools for girls in New York. She has a twelve room apartment run by a capable maid and a Japanese cook. She took up her teaching again when her daughter was 2 years old, and has managed to prepare her uaughter for college at the age of 15. Anne Warner, the authoress, also has been married t hree years and does her writing at home by settling her housekeeping by nine o’clock in the morning and then shutting herself up in her sttidy to write until 5 o’clock, 'he hours of a business man, to which she considers herself entitled. ,

Green Peppers Stuffed—Two green peppers, two cups chopped new cabbage, half cup mayonnaise or boiled tressing and two tablespoons chopped green pepper, four cups shredded lettuce. Put the cabbage and pepper tops •hru coarse food chopper and add the dressing. Wash the pepper, cut off the .steqj. erids, remove seeds and while fiber; then fill pepper, Set in cold place several hours. With sharp knife cut each pepper in four thick slices. Carefully lay the slices on shredded lettuce. Serve with French dressing

Pimento Sandwiches—Run through a "meat grinder separately, then together to make the paste, one half pound cheese, one can pimentos and one small onion.

Wayside Tea Rooms

Conducting a wayside tea room 1* a practical and pleasant method of moneymaking which often appeal* to ■college girls, teachers and other •elfsupporting women who have summer leisure without an income Such an enterprise is likely to be successful privided the location is well chosen, the is kept at the minmum and thd’few simple dishes ser ved are such as to give anlform satis faction. The location, if possible should combine the evident advantages of a pop* 'ar automobile route and a rural trol,ey line, for accessibility goes a long way toward insuring success. An at tractive sign is a necessity, for a new business and a catchy name are valuable assets-. An arrangement can often be made for the summer only, whereby one or two rooms can be rented for tea room purposes and when the season is over the equipment packed away and stored in the barn until another year. By keeping the same stand from year to year in this way a tea room gains a clientele without the expense of paying an all year rental. Two young women who are making a success of such a venture secured the first floor of a country home for their enterprise, the original occupants taking up summer quarters on the second floor and retaining only the kitchen downstairs. This enables the summer tenants to pay only rent for living accolnodations and tea room, while the meal question is settled by arranging to pay- the country housewife for a noonday dinner. Breakfasts and suppers are easily prepared over the small gas equipment in the pantry which has been fitted up a* a kitchenette in connection with the tea room. Even* in rural districts gas, electric lights and telephone are often found, all of which contribute to the comfort of the city woman starting in business in the country. The question of supplies has been carefully worked out so that a variety of dishes can be prepared with the fewest number of ingredients. Lettuce, salad dressing, hard boiled eggs, cold boiled potatoes, smoked beef ano a few varities of canned goods are always kept on hand so that a satis tying lunch can be prepared at short notice should a patron want something more than the sandwiches, cake and tea usually called for. One of the best methods of obtaining good results with the minimum of effort is to have a specialty on which to base the tea room’s reputation. Waffles and honey make a strong drawing card for a popular New Eng land tea room, while people come from niles around to enjoy the hot biscuits snd quince marmalade served at another wayside establishment. Where the business does not warrant giving up the entire day to the work, it Is a good idea to serve during certain hours in the afternoon only. A portala:- tea room on the Maine coast t? open only from 4 to 6 o'clock, but during those hours as much money is taken in as the average tea room receives all day. This quaint establishment is the objective point for walking and trolley parties, as well as motorists, and the little tables on the wide piazza are filled with tea drinkers every pleasant afternoon. Forty cents is the price asked for a plate of tiny assorted sandwiches and a small piece of cake, with t?a, coffee or chocolate. Nothing else is serVed, but variety is given In the way of different sandwich fillings and cakes. Several young girls from the village act as waitresses and are paid .only for the hours they are needed. Women tourists are so appreciative of a well equipped dressing room that this feature of the wayside tea room should not be forgotten. A good sized mirror, hand glass, clothes brush and the usual toilet articles should always be available for the\use of guests.— N. Y. Sun. H

Wire Shelve* Dusty shelve® are one of the troubles of the good housekeeper. To keep shelves from becoming dusty takes constant vigilance and hard work. An enterprising woman has devised shelves for her home that catch so little dust that it can almost be said that they catch no dust at all. The shelves are not made of wood out of wide meshed nickelled wire netting. The size of the mesh’d* half an inch or more. The woman uses these wire shelves m all her clothes closets, her linen closet, and the china and kitchen cupboards. She recommends them especially for the shelves that are to hold rhe hats of the men of the family. "Underbrims have a way of getting pretty rusty looking, 5 she says, "from the dust that gathers on the usual wooden shelf.”—N Y. Sun.

For the Housewife All bacon is improved by having boiling water poured over It before frying. Kerosene oil is one of the beet things to remove finger marks on var nished wood. Just rub with cloth on which oil is poured and then use dry, •lean cloth to polish. When the mayonnaise separates, be.omes clotted, and seemingly hopeless, add the white of an egg, putting in slowly half a teaspoonful at a time until the mixture is smooth again. In almost every instance the separation will be overcome.