Jasper County Democrat, Volume 4, Number 37, Rensselaer, Jasper County, 21 December 1901 — ALL OVER THE HOUSE. [ARTICLE]

ALL OVER THE HOUSE.

Something About Rugs, Which Have Displaced Carpets. Rugs have largely displaced carpets in American homes of recent years. i The modern hygienic housewife insists upon having movable floor coverings because they can be kept so much cleaner. For people who rent, too, ruga are found in the long run to be cheaper, because with a change of residence they can be more easily fitted than a carpet to the new floors. There are a few facts which the woman who buys rugs for her house needs to know. Persian rugs lead all the rest in artistic design aswell as coloring. Ten dollars i» what a square foot of the best Persian rug is worth, and it took a single weaver twenty-three days to complete that portion. The Turkish rugs from Siwas are made of wool and are woven in almost every hamlet and home. Every poor family has as a part of their house furnishings rugs which are very valuable, but which they will not part with except in time of the direst need. The Smyrna rugs are comparatively inferior in quality. Their name is derived f.om the mart to which they are brought for They are made in the interior from the Angora goat’s coarse hair. Yuruk rugs are made by a band of nomads in the mountains of Anatolia. These are rugs of firm, even texture woven from the wool of the fine flocks of sheep. A Nut Pudding. A rich and delicious dessert and one easily served, which is a great consideration, is a nut pudding. To make it beat separately the yolks and whites of six eggs. To the yolks add one and a half cups of granulated sugar, and to the whites, beaten to the stiffest possible froth, add three cups of finely chopped or pounded nuts. Hazelnuts, pecans or almonds are equally good. Mix all together lightly and stir in one teaspoonful of vanilla. Then, last of all, sift in one teaspoonful of baking powder well mixed in one tablespoonful of flour. This is to be baked quickly iu I jelly cake tins and when ready to serve is to be put together like layer cake with whipped cream. A pint - of this thoroughly chilled and seasoned with flavoring or brandy will be sufficient to put between layers and over the top and sides. \ Fruit For Rheumatism. The use of fruit diminishes acicTi ity and antagonizes rheumatism. The acids in fruits undergo changes which diminish the acidity of the blood and aid in the elimination of rheumatic acid. The most digestible fruits are ripe grapes, peaches, strawberries, apricots, oranges, very ripe pears, figs, dates, baked apples and stewed fruits. A dietary consisting wholly of fruits is a valuable means of overI coming biliousness. Such a dietary may be maintained for one or two days a week. A modified fruit dietary is highly beneficial. The most laxative fruits are apples, figs, prunes and peaches.— Family Doctor. Preparing Glue For Ready Use. To any quantity of glue use common whisky instead of water. Put both together in a bottle, cork it tight and set it by for three or four days, when it will be fit for use without the application of heat. Glue thus prepared will keep for years and is at all times fit for use,, except in very cold weather, when it should- be set in warm water before using. To obviate the difficulty of the stopper getting tight by the glue drying in the mouth of the vessel use a tin vessel with the cover fitting tight on the outside to> prevent the escape of the spirit by evaporation. A strong solution of isinglass made in the same manner is an excellent cement for leather.. Lemonade. If you have never tried making* lemonade with boiling water, you have missed a valuable household hint.. Try it now by squeezing the juice from three large lemons into an earthenware bowl. Add two tablespoonfuls of granulated sugar and the grated rind of one lemon, turn in four cupfuls of boiling water and cover closely. When cool, place it in the icebox to chill. For Tea. Sardine toast is an excellent relish for luncheon or tea. Cut oblongs of good toasting bread from which all crust is removed, brown and spread with butted, to which minced parsley and a few drops of lemon juice have been added. The sardines are carefully drained, and the loose pieces of skin are wiped off before they are spread on the toast and served.