U
AROUND THE HOUSE
, , )
, r\ ADVICE AND INFORMATION OF
. ) " p r ALL SORTS.
Humor and Wisdom Combined in a
} Manner That Will Appeal to
' Housewife Desirous of Be-
i ing Up to Date.
/
Gather and burn the rubbish.
"Gently to hear ; kindly to judge. "
I When a mouse , gets into the home
of a Turk it must have a harem scare
'em look.
3 A clothes tree on' which to hang un-
finished garments is a great conven
lence in a sewing-room.
When powdered sugar gets hard ,
run it through the food chopper. This
Is an easier way of breaking the
! lumps than using a rolling pin.
In a department store a man is apt
to buy the first article shown to him -
. a woman the last ; but it takes her a
long time to decide which shall be
J
the last.
To thicken gravies for pot roasts or
Si stews , put a piece of brown bread in
with the meat. When you go to make
the gravy rub it up for the thickening.
Be careful not to fill the kerosene
lamp too full. The oil may be drawn
up over the top and get on fire and
make you trouble-maybe set the
house on fire.
Never leave a trunk lid raised when
there are children about. They are
naturally Inclined to Investigate
things , and leanipg against the trunk
to look in may bring the lid down
upon them with serious consequences.
Comfort in a cold country house can
be gotten from a small log of hard
wood which is slowly heated for some
hours in the cook-stove oven , and then
slipped into a bag of heavy cotton
flannel. It has a very pleasant fra
grance that is hardly matched by the
customary rubber hot-water bag.
Those who intend to dry sweet corn
will find the following device a help :
Take a piece of planed inch board ,
$ about six inches square ; drive a six-
pennyor eightpenny nail through cen-
ter and set in pan ; force cooked cob
i down on nail , which holds ear in
i place while being shaved.
I knew a man who thought his wife
ought to look his clothes over every
a
night to see if the buttons were all
I right and no holes in the pockets.
And yet : , I never heard that he sat up
! nights thinking of the little things he
I r. might do to make his wife happier.
. - ' Lots of 'em he might have thought of !
-
I Brethren , let's be ready to give as
!
well as to take.
( There are candies sold in the form
1
of cigarettes , in boxes in imitation of
those the real articles are in. I do
hate to see little five and six-year-old
lads with these ixj their mouths pre-
tending to smoke them. C uldn't you
discourage the habiv of buying such
I candies , mothers ? When the demand
ceases , they will not be made.
Apple butter is made with a new un-
fermented cider. Fill a preserving
kettle with fresh cider and boil it
down one-half. Repeat this until you
! 'have the desired quantity. It is well
to do this the day before making the
apple butter. To every four gallons
' of boiled cider allow half-bushel of
pice , juicy apples , pared , cored and
uartered. Nearly fill a large kettle
with cider and put in as many apples
as it will cover. Stir it often , and ,
{
when the apples are soft stir it con
tinuously until they are a pulp. Cook I
and stir until the butter is dark brown
and as thick as marmalade. Add
boiled cider if it becomes too thick ; ; 1
and apples , if too thin. It requires no .
sugar. Spices can be added if liked , i
but we think it better without them.
When cold put in stone jars and
cover ; it is not necessary to seal
ig them. - Farm Journal. I
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. . . - . . ' ; : - ; - ,
t.-iJ.-- Wedding Cake.
One pound of flour , one pound ot
sugar , one pound of butter , one cup .
of molasses , one dozen eggs , one
and one-half cups of sour milk ,
and one and one-half teaspoon-
ruls of soda , three pounds rais-
ins , two pounds currants , onehalf
1 pound chopped walnut meats , one-half
t pound candied orange peel , two grated
nutmegs , two tablespoonfuls cinnamon ,
one tablespoonful cloves , ground ; two
s gills best brandy , one gill best wine.
Bake four hours in moderate oven.
l t ! , ;
Muttonettes. '
Cut from a leg of mutton slices
about one inch thick. On each slice
lay a spoonful of stuffing made of
Y bread crumbs , beaten egg , butter ,
salt , sage , pepper. Roll up slices ,
pinning with little skewers or wood-
en toothpicks to keep dressing in.
Put a little butter and water in a '
baking pan with the muttonettes and
cook in hot oven , three-quarters of
an hour. Baste often , and when done
thicken the gravy , pour over the meat ,
garnish with parsley , and serve on
hot plater.
Tomato Marmalade.
Pare and slice four quarts of ripe
tomatoes , , add four pounds of granu
lated sugar six large lemons and one
cupful of seeded ! raisins. Put these
In a kettle in layers and cook until
quite thick. Pack in jars and cover
with paraffin. This is a delicious rel.
ish.
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Beetroot and Onion Salad.
Pare and slice some small beet.
roots , lay them in a shallow dish and
' sprinkle chopped onion among the
r ' slices. Pour first a little oil over
them and just before serving add a
dressing made of salt pepper , Tin-
gar and mustard
.
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II
6 HE PRESENT is one of the
most interesting periods in
the history ? of lawn tennis in
America for the reason that
T
it is believed to mark the
passing of the men who have
for some years past held all
the places of pre-eminence
in 'the Yankee tennis world
.
and the advent of a coterie
of younger players-compar
who will be
ative newcomers in the game-who
the champions of tomorrow. When William
A. Lamed in the annnal tournament at New
port this autumn won , for the sixth time ,
the coveted title of champion of America
the prediction was made by his friends that
It would be his last fr
.
'
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defense or tne post
of honor he has suc-
cessfully held against
all comers for more
than half a decade.
If Larned does decide
next year voluntar-
ily to hand over the
championship to the
man who in the pre-
liminary contests
wins the right to
challenge him , he will
but be following in
the footsteps of one
or two of his famous
predecessors who re-
tired unbeaten after
attaining the highest
position in the game.
That Larned should
think of retiring is by
no means strange. In-0
deed , the wonder is
that he has been able ,
to defend his title
successfully against
the young blood that
has appeared in the
gam c , for , be it
known , t1 > * > redoubt-
. .1-.1 L . , _ _ . , .1 I , . _ _ _ _ _
aUlt : . arned JK more "
than forty y fears of " -
age and has been
playing tennis steadily for
more than twenty years.
That Lamed at the age
_ L _ _ _ _ _ _ _ _ _ _ _ _ _ S _ _ _ _ A.
oi two score years is yet
America's best player , and
quite possibly the best
player in ' the world , is the
more notable when it is
taken into consideration
that tennis , for /all that it
"looks easy" to the uniniti-
ated , is in literal truth one
of the most strenuous
games in the , whole cate-
gory of outdoor athletics.
Moreover , it is an all-around
game. Not only does it call
into play every muscle in
the body to an extent un-
equaled by any other exer-
cise , unless ft be rowing ,
but it requires the nimblest
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brain i work. To be a'succeSsful racketer a player
must think quickly as well as act quickly.
. Another veteran American player who stands
behind Larned in skill and who ranks with him
as affording evidence that youth is not the requI-
site in tennis that It is In'some other sports Is
Beals Wright , former national champion. As long
ago as 1901 Wright had the national champIon-
ship almost in his grasp and in 1905 he captured
the coveted title. Latterly he has been in a
sense eclipsed by Larned , but is yet a splendid
and spectacular player. Only a few months ago
Wright went abroad and worsted all the best
players of Europe and Great Britain , only meet-
ing .defeat at the hands of A. F. Wilding , the Aus-
tralian player , and that in a contest that cannot
be regarded as wholly conclusive.
For all the splendid achievements , " , however ,
'
of the older tennis players experts who are yet
very much in the game , there is ample evidence
that the time is almost at hand when they must
step aside for the group of younger men who
have been forging ahead of late in a ifiost deter-
mined manner. Oddly enough , almost all of
these new stars of the tennis firmament are west-
erners. Very much in the public eye just at pres-
ent is Bundy , the whirlwind player from Cali-
fornia , who this5 year defeated "all comers" and
only met his Waterloo when he faced Lamed.
Even at that the outcome might have been . dif-
ferent had the lad from the Golden Gate state not
been ' exhausted by a long series of contests.
Even more interesting is the future of Maurice
E. McLaughlin , the "boy wonuer" from Califor . . .
nia , whom Larned has lately taken up as his pro-
tege and upon whose shoulders it is rumored he
proposes to let fall the mantle of the champion.
McLaughlin , who is yet In his teens , is a dash-
ing player , with terrific strength behind his
strokes and with a deadly "serve" that is calcu !
lated to disconcert any player in the world. It
is now the hope of all American tennis . enthusi
asts that Larned , Wright and McLaughlin can
be induced to form a team that will go to Aus-
tralia and attempt to recover the Davis cup-the
great International blue ribbon trophy of the
.
tennis world-which was won by Australian ! play
ers some years ago and which neither American
nor English players have ever , been able to wrest
from their grasp.
The game of lawn tennis resembles in some
respects the ancient game of tennis , which in Its
earliest form seems to have , been played in the
open air. The modern sport seems to have origi
nated ahnost simultaneously In the United States
and England. Major WIngfleld reduced it to a
. " _ tte form in i 'England in the year 1874 , giving
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it the hopelessly classical
name of "Sphairistike. " Un-
der the auspices of the Ma-
rylebone club rules were for-
mulated the following year
for what was then definitely
known as tennis. The "hour
glass" court was retained ,
with the net five feet high
at the posts and four feet
In the center , and the serv-
ice lines 25 feet from the
net. The ball used was cov-
ered , weighed Ity ounces
and was 2 % inches in diam-
eter. The earliest form . of
tennis was replaced in 1876
by a rectangular court.
In 1879 , when volleying
, -
was introduced by the Renshaw brothers , the
service line was brought one foot nearer the
center and the height of the line was raised
again to three feet six Inches , making the ad-
vantages of the different styles of play more
equal.
a
Eight years later the English National Lawn
Tennis association was formed. Ever since then
It has been the governing body for England and
the surrounding countries , in which the game
has since spread. The courts of all countries
have the same dimensions. The following is the
official description of the American court : The
court is 78 feet long and 27 feet wide. ' It is di
vided across the middle by a net , the ends of
which are attached to two posts , standing three
feet outside of the court on either side. The
height of the net is three feet six inches at the
post and three feet in the middle half way be-
tween the side lines and parallel with them is
drawn the court line , dividing the space on each
side of the net into two equal parts , the right
and left courts. On each side of the net , at a
distance of 21 feet from it are drawn the service
lines. Two kinds of game are played , "singles"
and "doubles , " two partners on each side. The
choice of sides of the court and the right to
serve first are decided by the toss of a coin. The
players stand on opposite sides of the net , the
player who first delivers the ball being called the
server and the other the striker-out. At the end
of the first game the striker-out becomes the
server , and so on alternately. The , server deliv
ers the ball , or service , from the right to the
left courts. It must drop between the service
line , half court line and side line of the court ,
diagonally : opposite to. that which Is being
served.
The system of scoring is framed on a basis
of 15 for each stroke won ; but the third stroke
is called 40 instead of 45. If both players win
three strokes , the score is called "deuce" instead
cf "forty ail. " The winner of the next stroke
scores "advantage , " and if i he also scores the fol-
lowing stroke , he wins the game. If the stroke
falls to the opposite side * the score goes back to
"deuce. " Similarly the player who first scores
six games wins the set , unless both should have
won five , when a player must winx tv/o consecu-
tive game ! : : to score the set. If he fails , to do this
the score is once more called "games all , " and
the same conditions prevail at every : set. The
players ) change sides at the end of every set. .
All l championship : ! matches have since 1S8C
been determined by the winning cf three sets out
cf fivt ; but since 1897 the English system of
handicapping occasional ! has been employed but
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,
7f..zAU HYUwithout
without the use 01 dif
.Iff .AcrJO.2f
ferential tables. Brief-
ly , a player is benefited
by giving or owing
. strokes or giving
bisques. A bisque is
one point which can
be taken by the re-
ceiver .of the odds at
any time in the set , ex
cept after a service Is
delivered or by the
server after a fault.
The game was
played in America
within a year of its
adoption in England , at
Nahant near Boston.
The next year a court
was laid out at -New-
port , R. I. , which has
since been the Ameri'
can headquarters of
the game , although it
- \ has grown to such an
extent that , in addition
to the national cham-
.
pionships there are
held every year 26 ,
or more champion-
ship contests . by single
"
states or groups of
states. The first open
championship g am e
was held on the
grounds of the Staten
Island Cricket club in
1880. The next year
the United States Na-
- . .
tional Lawn Tennis , association , was formed , ana
rules adopted , which have , however , been modi
fied and altered from time to time , and since then
the national championships have always been "
played at Newport , R. I. A number of English
players have frequently taken part in these
championship games , with marked success at
first , which gradually : diminished as the Ameri-
can play developed along national lines. These
may be summed up under these heads : The screw
service , whereby the ball is made to curve in its
downward flight , like the "out drop" of a base-
ball pitcher , imparting a double and most baf
fling motion ; the practise of volleying from a
position so close to the net that these strokes
can kill the ball ; the development of the "stop"
volley , whereby the ball Is simply stopped with
a loosely held racket and falls over the net
" " with cut that
"dead ; lobbing very high a slight
gives the ball a back twist. The American asso
ciation has recently modified one of the two im
portant differences between the rules of play in
England and America by limiting the rests to
which players were entitled between sets , to one
rest after the third set and no more. The other
difference , the foot-fault rule , remains.
Professional Eaters
Many striking customs of their past are still
preserved by the Indians of the northwest , and
of these none Is more interesting than a peculiar
practise yet followed by the Sioux of the Devils
Lake reservation.
It appears , on competent authority , that from
time immemorial these Sioux have adhered to
an etiquette whereby it is the bounden duty of
the host to supply his guest with all the food he
may desire , and as. a rule the apportionment set
before the visiting Indian is in excess of the ca.
pacity of a single man.
On the other hand , by the saine custom , the
guest is obliged to eat all that Is placed before
him , else he grossly Insults his entertainer. Now ,
it was found that this practise would work a
hardship , but instead of dispensing with the cus
tom the Indian method of reasoning was applied
and what is known as the professional eater was
brought to the front.
While the guest is supposed to eat all that is
placed before him , It serves the same purpose
if his neighbor assists in devouring the bounti-
ful repast , the main object being to have the
plate clean when the meal shall be finished.
It is not always practicable to depend upon
a neighbor at table to assist in getting away with
a large dinner , and In order to insure the final
consumption of the allotted portion visiting Indi
ans call upon these ! professional eaters , whose
duty it is to sit beside them through a meal and
eat what the guest eats.
The professional eaters are never looked upon
in the light of guests but more as traveling com-
panions with a particular duty to perform.
These eaters receive from $1 to $2 and even
$3 for each meal where they assist. It Is stated
that one of the' professional eaters was tnown
. to have disposed of some seven pounds of beet'
at a sitting. . - New York Herald.
I To love nobly , profoundly ; to love at once with
the mind and with the heart ; to dedicate to an
other our sympathies , ow' reverence , and our
trust , is the highest and the deepest interest of
edstence.-Qulnlan.
" .
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a
PREPARATION OF ROLLED HAM
Method of Putting Up Delicacy That
Is a Favorite With Almost
Every One.
One ham , a paste of flour and water ,
browned crumbs. Wipe tho ham , and
soak it in cold water overnight , then
dry it well. Turn it over and with a
sharp-pointed knife make an incision
through the shank bone and by dint of
cutting and scraping turn the flesh -
right back from the bone , no matter
where the bone is. Keep the knife
as close to the bone as possible so as
not to gash the meat in an unsightly
manner.
When all , the bone is out , roll up the
ham from side to side , making it look
as much like it was at first as pos-
sible only narrower. Tie it firmly in.
shape with tape. Wrap it in a thickly
greased paper , then cover with a stiff
paste made of flour and water. Put
the ham on a baking tin in a hot oven
and bake it for three and a half hours.
Have one heaping tablespoonful of
dripping in the tin with which to
baste the ham frequently.
When done take off the paste and
paper , cut off a piece of the shank
bone and push it into the knuckle end
to represent the leg bone. Pull off
the skin carefully , sprinkle some nice-
ly browned crumbs over and pin a
frill around the bone. To . . . ascertain
how long a ham should be cooked ,
weigh it and allow half an hour for
eac'i pound it weighs.
GOOD IDEA FOR TOAST RACK
PA . ,
Easily Made From Piece of Ordinary
Baling Wire , and Always
Serviceable. .
The toast rack shown in the accom-
panying illustration may be made
from a piece of ordinary baling wire.
After thoroughly cleaning it , the wire
should be sent back and forth until
.
,
the toaster is of the desired size , then
r
the ends should be bent down one .
inch to hold it above the stove. The
iron lid from an ordinary cook stove
may first be placed over the flame and
the heat regulated as desired , and
the device shown will prove a very
satisfactory toaster.
.
HINTS FOR BAKERS OF CAKE
Thing vAlways to Be Remembered la l
Never to Mix Sweet and
.Sour Milk.
.
The woman who bakes cake should
heed these little hints :
In recipes in which milk is used as
one ingredient never mix sweet and
sour together , as that has a tendency
to make the cake heavy.
Always sift the flour , not merely be-
cause there may be dirt in it , but be-
cause packing injures its lightness
and sifting restores it and makes.
bread and cake lighter. .
Before beginning to mix a cake it is ' . .
better to collect all the ingredients ' J
which enter into it , otherwise one or
more of them may be omitted and
thus spoil the cake. " ,
All cakes without yeast should have
the flour mixed in quickly just as it
goes into the oven. ,
An oven to bake well must "have a " -
regular heat throughout , but particu-
larly a good heat at the bottom , with.
out which a cake will not rise in bak
ing as in making.
I
Pickled Peaches. ,
Make airup of four pounds of sugar
to one quart of vinegar , two" table-
spoonfuls each of whole cloves , stick r
cinnamon broken in pieces tied in a
muslin bag and boiled in the vinegar .
and sugar. Rub the velvet from a
peck of peaches and cook a few at
a time in the sirup until tender then ;
place them in a stone jar or crock ,
and after boiling the sirup down a lit-
tle , pour it over the peaches and
cover. These are delicious with oys-
.
ters ( fried or escalloped ) , and will
keep a year.
-
. 4
Gathering. . :
To gather nicely on the sewing ' ma .
chine make the tension quite loose.
Then pull the top thread tense and
then the lower one will not pull
.
through , as is often the case when you
draw it up. It also saves tying the
two ends together.
Filling for Wall Cracks.
' Cracks in walls may be filled up.
with plaster of paris. Mix : this with
vinegar instead of water. It will then
be like putty and ' can be used with
ease. If mixed with water it hardens
so soon that it is very difficult to use
it quickly enough. '
Fruit Pastelles.
One pound dates , one pound figs
one pound raisins one cup English
walnuts. Put all through meat grind-
er twice. Roll in little balls and then
roll in granulated sugar ; press fiat
with an English . walnut on top. Very
nice.
,
.
Stuffed Peppers.
Make a stuffing of cooked rice , toma
toes , a little minced onion , and salt. ,
Fill sweet peppers , after seeds have -
been removed , and bake until tender , , '
basting frequently.
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