Historical Newspapers of South Carolina

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TRA CARE REPAID ROPER HANDLING OF DELICATE MATERIALS IN LAUNDRY. Wlways Best for the Owner to Do Such Work Herself - Different Fabrics Require Different Treatment. Lacy and delicate materials need lareful handling, which they do not .eceive at the hands of the average laundress. Every woman should do such work for herself if possible. Rightly managed, it does not take much time or trouble, and the result ls infinitely more satisfactory. If possible, have pure rain water or other soft water, as you want that which is free from lime or iron. It you soften the water with sal soda. Ijo rax or ammonia, the proportion should be one tablespoonful to a gal lon of water. See that it is entirely dissolved before placing the clothes in ft In washing waists and neckwear trimmed profusely with lace and em broideries use warm suds made from eas tile or similar soap. Lacy things should not be rubbed too much, but simply squeezed, and should not be Dolled too long. Then rinse, bleach and blue and hang in bright sunshine and fresh air to dry. Do not use too much bluing. Try first with a white cloth before dipping any wearing ap parel into lt For sheer materials either rice starch or gum arabic water may be used for stiffening. Rice Starch-One-fourth pound of rice in one quart of water until booked to a pulp, adding more water f If necessary. Now pour on one quart more of hot water and strain through a cloth. Gum Arabic Water*-Take one ounce of the best gum arabic and one-half pint of bolling water, pour water over the gum and let stand, stirring fre quently; strain through a cloth and then bottle. Half an hour before ironing sprin kle and roll In a towel. A corn broom makes a good sprinkler. Use warm water, as it spreads better and does not spot the clothes. Do not let them lie long or they will mildew. Be sure your ifotta are clean and rub a little paraffin over each one and try on pa per before using. Remember that pongee should always be ironed when it is dry, and with a warm, not hot, iron. Iron sleeves first, and by using a rath er small iron you will find lt possible ito iron them without creasing, even !f you do not possess a sleeve board. Then iron the body of the waist, doing the tucks and plain part first on the right side, leaving the embroidery and lace, which should be ironed on the wrong side, for the last To iron tucks nicely start at the shoulder, holding the waist at the bottom of the tucks firmly with the left hand to straighten them. Wash Irish crochet lace with soap and water, rinse thoroughly, then dip in thin cold starch, putting a drop of bluing in the starch. Have several thicknesses of blanket, covered by an ironing sheet, on the table. Lay the lace right side down on it, cover with a cloth and iron until dry, pressing down hard. Then take your crochet I hook and carefully pull out each little picot, raise all the petals of the flow ers, then press the balls into shape with your fingers. Even a large piece Hike a coat or waist can be done at home just ?s well as at the cleaner's by following these directions. French Coffee. Into the upper compartment of a French coffee biggin put the finely ground coffee, allowing a cupful of this to a quart of water. Pour the boiling water upon the coffee and al low it to percolate through to the pot beneath. When all has run through pour off the liquid and run lt again through the coffee. Do this three times to make it strong. If not yet etrong enough repeat the process sev eral times more. To Wash Silk Stockings. It Is something of a puzzle how to wash silk stockings successfully, but the following method has been used with satisfactory results: Make soap suds of lukewarm water and a good grade of castlle soap. Do not use hot water, as lt destroys the life of the silk. Rinse in clear, cold water until free from all soap, then pull the stock ings lengthwise and press with a warm iron, never a hot one. They will be as glossy as when new. Delicious Muffins. Take one and a half cups flour, two tablespoons sugar, one-fourth teaspoon salt two teaspoons baking powder. Mix dry ingredients well together; then take one egg and break into the Ingredients (do not beat before) and mi)' well together; then take a good sized piece of butter or beef drlp plings and rub in well till nice and mealy. Add enough milk or water to make a soft batter. Drop In buttered gem pans and bake in quick oven. Good Cleanser. A capital cleanser for varnished and stained woodwork is that of tea wa ter. This may be made by pouring boiling water on spent tea leaves, staining the liquid afterward through a cloth or muslin. The tea-water leesons the dirt quickly. When Filling Pillows. To prevent the leathers from es caping, rub wax ever the wrong side of tte ca-,e ;*nd iron with an iron hot enough tc rr.z'A the wax. PRACTICE CARE IN KITCHEN Health of the Family ls Dependent Upon Watchfulness of the Little Things. There had been wholesale poison ing in one city after a musicale. Nothing in the menu seemed at fault, and it was only after careful inves tigation that the cause was ?earned a metal spoon allowed to stand all night in the mayonnaise. . Too great care cannot be taken in the use of metal utensils. It pays for housekeepers to buy heavily plated forks and spoons for kitchen use. as the cheaper ones wear off and are used long after they are unsafe. Keep a sharp watch on ice cream freezers-when old they give bad cases of lead poisoning. Coffee pots must also be whole. They should be discarded when the enamel begins to wear off. Never put acid jellies or tomatoes in tin dishes to cool-the results are sure to be injurious. Use earthen ware molds wherev?r possible. In opening canned goods pour out the contents immediately, though but a portion is to be used. The air act ing on the metal poisons the contents. If you buy table oil in quantities never let lt stay In the opened cans. Bottle at once. Never mix mayonnaise in a tin dish The action of the vinegar or lemon on lt makes for Ul SOME HINTS ABOUT CLEANING Time and Trouble May Be Siived If These Pointers Are Kept In the Memory. Bras.i.-Wash in warm soapsuds, us ing woolen cloth to polish lacquered brass; clean with cloth wet in al cohol. Copper.-Polish with hot vinegar in which-salt has been dissolved; finish off with an oil to polish. Nickel.-Cover with thin paste made of emery powder, with turpentine and sweet oil in equal parts. Steel.-To remove rust apply thick paste of emery powder mixed with equal parts sweet oil and turpentine; finish by rubbing with woolen cloth and a dry powder. Bronze.-Wash in soapsuds and am monia, dry and polish with tripoli or rotten stone, mixed with oil or para ffin. Rub off with soft cloth. Drains.-Flush with four ounces chloride of lime dissolved in one gal lon of water. Mirrors.-Wipe with cloth wet in al cohol, i Woodwork.-Wipe with soft cloth dipped in gasoline, which will remove all grease, finger marks, smoke or dust Linoleum.-Wipe up with warm wa ter and a little kerosene. Fish Chops. One can salmon, five rolled shredded wheat bisouit sifted, one-half teaspoon salt, one-eighth teaspoonful paprika, one cup white sauce, one well-beaten egg. one tablespoon water, macaroni. Drain off the oil, remove skin and bones, and prick the salmon very fine j with a fork. Add salt, paprika and one rolled and sifted shredded wheat biscuit. Mix thoroughly and add the white sauce. Set away to get cold and shape into chops. Stick a piece of macaroni in the end for the chop bone, roll in egg and water, then 1n the sifted biscuit crumbs, and fry in deep fat. Garnish with paisley and serve with quarters of lemon. Clear Fritter Sauce. Mix one tablespoon of corn starch with half a cup of sugar, add to one cup of boiling water and boil five min utes, stirring often. Remove from the fire; add two tablespoons of butter, one and a half tablespoons lemon juice and a few gratings of nutmeg. A tea spoon of vanilla or other extract may be used in place of lemon jules, or two tablespoons of brandy or rum, or three tablespoons of sherry or Ma deira. Keeping Butter Sweet. If you buy butter enough for a week or two, put it in a stone jar, press it down with a potato masher, take a handful of salt and sprinkle over the top of butter, then pour in a cup or two of water. It will keep sweet, no matter how warm the weather is, so long as it is covered with this salt water. It will not make the butter salty. When needed take up enough for the table at a time. Tempering Glass. Lamp chimneys, tumblers and crock ery of any kind may* be rendered proof against sudden changes of tempera ture thus: Put the article into a saucepan of cold water in which has been dissolved a handful of common salt. Bring the water gradually to a boll and allow to boil for a quarter of an hour. Then slowly cool. Arti cles so treated wilP stand any sud den changes of temperature without cracking. j Potato Crisps. ( Cut cold-boiled potatoes of uniform size crosswise in slices, half an inch thick. Drop them in a deep pan of hot fat or brown carefully on each side in a well-greased frying pan. Sprinkle with fine minced parsley and salt to taste as soon as they are re moved from the pan. Indiv!dual Short Cakes. Bake baking powder biscuit, hav'n? cut them the size of a muffin ring split them in halves, butter :}"-".' well; put a layer of fruit h tween pile on top; serve with sv;ert rr \ : Bridges Time and Space IT WAS A QUESTION of life or death and the victim's life hung by a slender thread. A difficult operation was necessary. To be suc cessful the operation must be performed at once. The services of a specialist were required, but he was in a distant city. The specialist was reached over the Lon? Distance Bell Telephone, the case described and the operation arranged for. The sufferer's life was saved through the ability of the Universal Bell Telephone Service to bridge time and space. By the way, have yon a Bell Telephone? SOUTHERN BELL TELEPHONE AND TELEGRAPH COMPANY Fertilizers! _?_ From Factory to Farmer Direct I am again selling Tidewater fertilizers in this and adjoining counties. It will pay you as well as me to look over the goods and prices. I am in Edgefield always on Fridays and Satur ' days ~~each ' week through the season. Willis J. Duncan aves Expensive Trips IT WAS NECESSARY for the Attorney to have a personal talk with a client in a distant city. The journey would seriously interfere with several important engagements made for that day. He used the Long Distance Bell Telephone, had a satisfactory talk with his distant client and was able to keep all his engagements at home. The Long Distance Bell Telephone increases the efficiency of business men who adapt it to their needs. It can serve you \rith equal satisfaction and economy. T By the way, have yon a Bell Telephone? SOUTHERN BELL TELEPHONE AND TELEGRAPH COMPANY Wli'f'iB Agricultural Blaster Wanted. P!entyof ??????8 ?nd profitable work to i * --------------- be done for farmers who do not want to do j 1 their own blatting. We will teach you the work and help you get it. li interested attend this I ? demonstration and tell our representative you want to leam blatting. He will show you how. j f FEEDING THE INVALID t ijj - _ MATTER OF MUCH IMPORTANCE IN THE SICK ROOM. Too Frequently Insufficient Attention ls Paid to This by the Nurse Serve Food In the Dainti est Style. Few things are more difficult than to get a sick person to take nourishing food, and no task, as a rule, is worse managed. Amateur nurses may be sue-' cessful in other matters, but they gen erally make a failure of the food prop osition. The nurse is usually to blame when the patient will not take enough food. She will bring a huge plateful of jelly or a big basinful of beef tea to him, and he will reject lt with disgust, because the sight of eo much food is distasteful. If she brought a few spoonfuls at a time and served them daintily he would be glad to eat Give little food at a time, and give lt often. That which ls eaten willingly and with relish is far better than double the amount swallowed with disgust If ? time ls 'fixed for the patient's meals, always be punctual. If kept waiting, most sick people lose their de sire to eat and will-reject the food when lt is brought to them. Be careful never to have food in the Sick room in the hope that the patient may eat it presently. This will pre vent him from taking any food at all Never take a large quantity cc any thing at one time, thinking that be cause the patient had liked lt before he will like lt again. In nine cases out of ten a sick person's appetite is capricious. His food, therefore, should be varied as much as possible. Don't rely too much on boef tea. It is a useful stimulant, but it is not really nourishing, as most people sup pose lt to be. Be particularly careful to serve everything in the daintiest style. Glass should be bright, silver burnished, napkins lily white and saucers free from slops. These little details will make all the difference in the patient's appetite. Always make sure that the patient is placed in a comfortable position to eat and drink and be careful that no crumbs are left in the bed. The practice of putting dishes in the oven to warm them for the table ls a bad one. The dry heat causes the enamel to crack In time and then the grease soon penetrates them, to their utter ruination. Put the dishes to be heated in a dishpan and pour boiling water over them. Let them stand and steam until ready to serve the meal, then wipe with r. clean, dry towel. Rabbit Salmi. Place two rabbits in a baking pan, add one slice of onion, one stalk of celery chopped fine and one bay leaf; brush the game with melted butter, then cook for thirty minutes. Lift the meat from the pan; add to the pan two tablespoons of butter and the same of flour and brown until dark; add one cup sherry and one cup hot water, stir well, and when smooth add one tea spoon salt, one tablespoon Worcester shire sauce, one tablespoon of capers and twelve olives. Lay the rabbits again in the pan, cover closely and sim mer for thirty minutes. Dish the game, arrange the olives for a garnish, strain the sauce over the meat, sprinkle, on finely chopped parsley and serve. (Rabbits should be eut as for fricas see.) Saucss for Fish and Meats. Appropriate sauces for serving with roast beef, tomato catsup, grated horseradish, roast mutton, stewed gooseberries; roast lamb, mint sauce; roast pork, apple sauce; roast turkey, cranberry or celery, plum or grape; roast chicken, current Jelly; boiled turkey, oyster sauce; broiled steak, mushrooms, fried onions; pigeon pie, mushroom sauce; roast goose, apple sauce; fried salmon, egg sauce; broiled mackerel, stewed gooseber ries; bolled or baked fish, white cream sauce; boiled mutton, caper sauce; roast venison or duck, currant Jelly. Fruit Soup for Hot Weather. A delicious ice cold soup is made as follows: Take of any small fruit blackberries, strawberries, currants or raspberries-two cupfuls; mash the fruit and add one cup of sugar, enough ice water and broken ice to fill a soup tureen. At the last dot spoonfuls of meringue on top and serve waferettes or dainty oyster crackers with it. Make the meringue of the whites of two eggs, beaten stiff, and one-half cup of powdered sugar. Fish In Milk. One whitefish, milk, salt, pepper, half teaspoonful of butter, and half a teaspoonful of flour. Butter a pie dish, lay the fish in it, and cover with milk, sprinkle with pepper and salt, and bake till the flesh will leave the bones when gently touched. Take up the fish, Jay it on a dish, put the milk fnto a saucepan, thicken it with butter and flour worked together, and pour around. Garnish with parsley and j slices of lemon. Creamy Fritter Sauce. Heat ene egg with one cup of gradu ated sugar, add any desired flavoring :xcept fruit juice, and just before ierving pcur over ene cup of boiling nil!:, heating hard while pouring; do io; return to thc stove or try to keep t hot. KEEPING THE CEREAL FRESH Try Putting Packages, Once Opened, Above Kitchen Range or on th? Radiator. Autumn now finds us with no lack of variety In the matter of cereals that can be eaten without further cooking, after they leave the factory, but they are alike in one detail, if in no other. The package once opened they quick ly grow flabby and tasteless and tough, unless restored by careful drying in the oven fer a few minutes. One way out there ?3. Keep your packages on the shelf above the kitchen range or on a radiator. The contents will re- . main crisp and delicious and be truly "ready to serve" without risk of that scorching In the o7en which always happens when we forget for only a mo ment <~ By the way, the sudd* 1 emergency that finds us looking for bread or cracker crumbs for dipping cutlets or croquettes, only to find the jar empty, will lose its sharpness if we have ' box of crisp "flakes" of any sort. These, crumbled between the hands, make a most delicate substitute for bread or cracker crumbs; be the need one for coating food that ls to be fried or for the top of scallops and pates. For the latter use dont forget, to dot liberally with butter. They are espe cially temp ting yiih creamed fish or sweetbreads when served in scallop! shells. If your supply bf crumbs for dipping; be limited, instead of putting them ln> a dish have them on a sheet of eleasci brown paper. Ead. time a chop or cutlet is laid on them to be coated the, paper can be lifted at the sides anil the1 crumbs tumbled toward the mid di-?.' Moreover, the use of paper ton this purpose saves the washing of an extra dish. For flouring fish try the? same labor saving device, dropping the: paper in the fire when lt has served) its turn. MAKING ART OF NECESSITY" "New Dish Every Day" Rule Made by Young Housewife, and Strictly Adhered to. "A new dish every day" was the self imposed rule of a young wife who found herself in possession of a cosy home and plenty of time. The odd part, of the decision was that she never cooked before in her life, but the shin-' lng new kitchen was an inspiration; she could not resist, much to the de light of her husband and friends. Shot purchased several of the best cook! books on the market, preparatory .toi laying a ec len ti fie foundation for her? culinary education. She studied in gredients and proportions, and she haunted newsstands for pape rs and magazines publishing recipes. In the end she developed into a real wizard of things culinary, and she formed a perfect passion for developing original: dainties that would have sent the most blase epicures into an ecstacy; of enjoyment. She had discovered; that possibilities of food com Wi arc practically Inexhaustible, is still pursuing the rule of thing new every day," a rulej lng very little extra work at dj enjoyment Floor Coloring. ; One of .the most important elementa in the success of a room designed to be beautiful In structure and color scheme as a whole, ls the floor. Whether lt ls to be a more- or less elaborate parquet floor, or one made simply of plain boards it must be in, harmony with the color chosen for the. wood trim of the room. Also, it must! invariably te darker than the wood work, if the effect of restfulness is to, be preserved. A 'floor that strikes| a higher note of color than the wood work above it, even if it be otherwise harmonious in tone, gives the room a, top-heavy, glaring eifect that no fur-: niture or decoration will remove. Al-" so, it should be unobtrusive. If a. plain, hardwood floor serves as a back-t ground for rugs "not only should t?e> floor be darker than the rest of the' roam, but the choice of rugs should! be governed by the same require-, ment. Swedish Stew. Three pounds of chuck beef, one can peas, three large carrots, one large onion one slice of bread (crumbled up), three cloves, one tablespoon salt| Cut loaf up in inch pieces, slice car rots and onions. Put all together inj layers in a bean pot and cover with cold water and bake slowly five hours Cover bean pot and look at stew oc casionally to keep plenty of water on? it. This makes a very nice dinner and a very easy one. Jellied Meat. One cup of beef which has been, cooked and put through meat chop-* per, one-half cup of bread crumbs, salt, pepper and sage to taste, mix well; then 'stir Into thte twc-tfcirdT cup of boiling water which has had one-half an- envelope of gelatin dis solved in it. Pack in a coron ran andi set in a cool place. This makes deli cious cold meat and is a cc-od way? to use up the scraps. Croup Cure. Take a thin cloth, linen rr cafton,/ saturate it with pure glycerin, add a few drops of camphor, theil sprinkle nutmeg thickly over all and app.'y to throat and chest This ls excellent A Ham Hint. When a ham or smoked tor^::i- fi?g been bci'ed, try plung'rg it In cold water as soon as removed from tl:9 wster. This will make thc zh'.v. ccme c?f easily and smoothly.