Evening Republican, Volume 21, Number 1, Rensselaer, Jasper County, 3 January 1917 — REPAIRS ABOUT THE HOUSE [ARTICLE]

REPAIRS ABOUT THE HOUSE

There are. many small bits r *’ pairing that a woman may do among her household goods when she wishes to freshen ihome for the winter. Upholstery is by no means difficult, save ■frhere "tufting” is wished; covering desks requires care rather than practice, and the veriest tyro can patch mahogany veneer if she will but work heedfullyx Upholstered chairs and even sofas that have wooden frames need have no terror for her who them. If the old cover is removed so thpt it is not torn it becomes a perfect pattern from which the neW t may be cut. One must remember, . with the new, that the thread shall- run* the right way, and alwkys in a straight I ne, and when necessary to piece it, the pattern, if there is one, must be made to match perfectly. Stitching to be firm enough to wear well is to be done on a machine, and the seam heavily and smoothly 1 pressed open. It is always better to use wide material, when the stuff is equally satisfactory in effect, for then an amateur obviates many seams and consequent extra labor. If the material is such that the edge will not turn under neatly and, smoothly gimp may be made to cover a multitude of sins in that direction and there will be nf> difficulty in putting in brass headed tacks evenly if a tape measure is pinned along the edge and the tacks put at regular intervals. If new springs or actual repairing of the inner structure of a chair is needed this must be done by a professional, but the furniture may then be returned for the owner to put on the covering. Cloth or velvet to'be put or without wrinkles on flat top desks may be approached without fear. The desk surface is first to be made smooth. The old cover is torn off and the wood scraped and rubbed with coarse sandpaper until none of the old stuff 'remains. Then the wood is washed—scrubbed if necessary. The object of all this is to have a clean and clear surface, without which the new cover will not be’ a success.

The dampness thus put into the wood serves to make the coat of glue, which is next put on, penetrate deep or. The glue must be as stiff as will spread, otherwise It would soak thru tl e material, stiffening it. Yet this consistency would be too dry to adhere properly to the wood were it not i hat the dampness aids. A flat brush is used for putting on the glue, and one half of the wood surface is smoothly painted. The material then is put over, .rubbing it down smoothly with, a flat piece of board, which will press out all wrinkles. An amateur will then do better to fold back the rest of the material and wait until that which is pressed down has d ied in place. This will take three or four hours. Then the other half of she desk top is painted with glue and the material pulletland stretched over cutting it finally-with a sharp knife, not with scissors.

Good Sauces It might well be said that a cook is known by her sauces. It is one thing tc broil a fish or bake a pudding, but quite another to make the particular .sauce that will most perfectly bring out the best points of the dish you are serving, complimenting its flavor with the needful condiments. Certain dishes seem to cal) for certain sauces. The tartness of apple sauce is needed (for instance, to offset the rich flavortf pork, while roast lamb needs the more delicate flavor of mint. ___ ■ Lobster sauce—For agood-toteter-sauce melt two ounces of butter, add one andahalf ounces off lour;—mix till smooth; add three quarters of a pint of milk very gradually, a few drops of lemon juice, half a teaspoonful of anchovy extract, a little salt, pepper and paprika. Stir the whole and boil for five minutes; strain and add a quarter of a pound of chopped cooked lobster, reheat and serve. Mint Sauce—Chop finely four tablespoonfuls of mint, put into a small basin, add two dessert spoonfuls of sugar, then drop one tablespoonful of salad oil on it; then-add a quarter of a pirit of good white vinegar; if too -strong, a little water may be added.-

Almond Sauce —Blanch one and a half ounces of sweet almonds, add seven bitter almonds, two spoonfuls, of orange flower’water, yolks of two eggs, three tablespoonfuls of cream, two tablespoonfuls of sugar, put them nto a clean saucepan, whisk them ov er a moderate fire until It is smooth and frothy. Serve' hot. Pistachio sauce.—Throw two ounces of pistachio nuts into boiling water and lei them reboil for a few minutes, then snail them," Next pound them till smooth. Mix in a basin half an ounce of cornstarch with a little cold water; then stir into the pounded nuts; let them hoi) stirring all the time; then add one ounce of sugar, one tablespoonful of cream, one cup of marsala wine and a few drops of vanilla extract. Strain the sauce and Jt is ready. This 'sauce looks particularly at tractive with chocolate pudding, the green sauce making a pretty contrast to the brown of the If liked milk may be used instead of cream, and the wine may be oinltted, but put instead a little lemon iulce and a little more water 1 — The mica windows of coal stoves can easily be cleaned with a soft doth dipped in and water. This should be done when putting the stove UP-