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About Omaha daily bee. (Omaha [Neb.]) 187?-1922 | View Entire Issue (July 18, 1920)
4 B THE OMAHA SUNDAY BEE: JULY 18. 1920. x Old Furniture In a New Form New furniture is" expensive. Yet .here are ways and methods for the determined. Old furniture, despised a lew years ago, has concrete pos- sibilities and ran be adapted both usi-lully and Artistically. An excellent modern adaptation is t j remove the oval framed glass - (.Gill an ugly, old . fashioned Vic- tnn.m swing dressing table glass. With a couple of rings screwed into tho back it can be hung as a wall l.'irror over a small table or stand, ' serving as a dressing table. Among (lealcrs there is a demand for these old fashioned oval frames and i'lasscs, since many are beautifully l':uered over and sold as genuine Chinese lacquer. ' Ciever furniture makers Ire also . seizing round topped mahogany tables, cursed with the hideous three clawed pedestal support. A new support of four straight, well bal- , anced leg is supplied, and the old , table, which was gladly pushed into the attic at one time, is a thing cf , beauty. 1 was business girl who origin ally adapted a typewriting table as '.. a dressing table. The idea has . been improved upon by furniture 4, designers, for the most modern of such tables possess sliding tops and t disappearing receptacles for brushes, .( combs and bottles. '; It's an expensive affair but quite a good impromptu table was estab lished by one woman when she de termined to use an old fashioned funnel shaped work table. In the funnel she kept her brushes and , combs. Hairpins and etcetras went ; into the cotton and silk compart- "i mrnts, all of which were compactly shut up by the table top the moment she finished dressing. The sole and previous use of this despised tabic, i relic of a stuffy horsehair age, was to support an unhappy looking fern. Those old, rather ugly mahogany curtain rings are now eagerly seized upon by interior decorators. Tainted over in bright colors, lacquer red for a grey room, jade green for a yellow Chinescy cretonne, or black for a blue, they hang curtains most successfully, and are far better than Irass lacquered rings, which tarnisn quickly. 1 A new idea for a fabric curtain, by the way, is to have double slits in two rows at the top of the curtain, through which a colored braid is run lo assist in the easy drawing of the curtain. Dozens of other ideas suggest tnrmselvc.. to the furniture hungry. The principal thing to remember is to consider well every list of -old , f'iniiture that falls into your post-session. When you don't know vhat to do with it, ask somebody J el;e, but don't throw it away or se'l - ; it for half its present value. I . : s . ! Iced Rice Pudding i i JT$7 I Iced rice pudding is a favorite dish, and is delicious as a dinner dessert with a compote of black berries. T" rut one-nan cup ot rice into a stewpan, with one quart of milk and one-half cup of sugar, and let these simmer over a gentle fire until the rice is sufficiently soft to break up into a smoth mass, and should the milk dry away too much, a little more may be added. Stir the rice occasionally to prevent i:s burning, then heat it to a smooth mixture; add the yolk of three eggs, which should be well whisked, antj one small teaspoon ful of essence of vanilla. Put this rice custard into the freezer and freeze Serve it in sherbet glasses, and pour over the too and round it a comoote of black- I berries, or any other fruit that may le preferred, taking care that the flavoring in the pudding harmonizes well with the fruit that is served with it. . Garnish with, sweetened, whipped cream. BLACKBERRY COMPOTE Make a syrup of one-half cup of sugar and two cups of water. Add to this half a cup of dried black berries, that have been previously soaked for two hours in cold water. Boil the fruit until tender, add half a teaspoonful of lenmn juice and set aside to cool. Then use'as directed. The Cook Book By JANE EDDINGTON. Patchwork Has an Appeal to the Thrifty , Patchwork has generally been as sociated jin our thoughts with by gone days and old-world modes, but ;; like many other falhions of the past it has made a reappearance as the newest of the new, and patchwork . adorns rooms designed and- fur P nished in accordance with the very f-f latest ideas. Either brilliant color t Sing or a groundwork of neutral tints ,j which serv to throw up a design .'formed of squares, diamonds, or t some other geometrical shapes con- j Nsiiiute tne modem piece of patch ijwork. Its very severity and re- straint make it, when used as a1 Ik. cushion cover for instance, rather a jcrenei alter tne trills and gatherings and elaborate trimmings to which i.we have been accustomed of late, rana maice it specially suitable to ac y. company certain types of modern furniture. Patterns may easily be i evolved by the worker with an in t;ventive turn, or hints may be & gleaned from many sources, a good design for tiling, for example. Patchwork should appeal' to the f ; thrifty for in it a use may be found I f for every scrap, and thtfs few y inches of good silk which we were ! loath to throw away may be turned t to good account. v Put in a Bit of Color. - When vou nark a riacWf nt clothing as your donation to the na tional movement to collect clothing , for Armenia, inaugurated by the Near East relief, don't forger to put in something bright in color," says tne national committee, con tinuing: ... ,.Ahe.story of- the Armenian K child who found a piece of orange i. peel in the streets and fastened it in the folds of her waist, is pathetic. ' She loved bright colors. There was ; no color in the serviceable gray . dress provided for her. Life is ful! ot Dright colors for us in this coun - try; so many, we do not dream" how despairing and bleak life would be without them. Add woolens, warm r and comforting; don't throw aside ;. a garment because it is dull and - colorless: add it. and add also a itw hnght hair ribbons your child will be glad to share." Slender Lines-, One finds it hard to place one'r finger on a certain silhoutte and proclaim it foremost, for there arc V very chic frocks with fullness about the hips, and there are equally smart models which adhere to the straight effect. In the spring col lection of an authoritative French designer the long admired straight line contour is a decided favorite. The youth-giving appearance is conserved in most interesting ways, while frills, furbelows and fascinat- ,ng adaptations of oriental costumes fupply fashion" interest in truly feminine form. . To Serve Butter. I For breakfast, serve at table from a covered butter dish, cutting small squares from a brick, and place, I - without garnish, on individual but ' ter plates. i i At dinner service, make individual ; rolls of butter with butter paddles i. and serve on tiny, cr,isp lettuce leaf , or sprig of parsley on bread and .: abutter plates. Serve rolls or bread ' sticks on the same plate. V Luncheon or tea service of butter ;j may be either in rolls or squares. : with parsley or cress, on bread and --butter plates. t 1 Prunes a Sugary Fruit. - The dried fruits rank in sweet taste as follows: Dates, raisins, figs. prunes. 1 his is a general statement, not universally true. In afreraec carbohydrates they rank: Dates, 78.4 per cent; raisins. 76.1 oer cent: figs, 74.2 per cent; prunes, 73.3 per ceut. Now if this carbohydrate was all sugar these dried fruits would be, as one can see, practically three-fourths sugar. But the pulp of the fruits is also carbohydrate. How much of this high per cent of the fruit is sugar and how much pulp is not fixed, but here is the way one of the prune advertisers describes his fruit, which he calls "natural sweetmeats:" "They contain more digestible natural fruit sugar than any other fruit. They are rich in tonic iron. And not only are they tasteful and nutritious in themselves, but they help to keep the entire diet on an even keel." Dried Fruit Sweet. In one of the agricultural papers of California, giving a history of prune culture in California since their introduction in 1856 to the time when that state produced almost the entire world s supply of French prunes, I found one species described thus: Particularly well adapted for dried prune production on account of the rich, aromatic texture of its fruits, the dense, fine texture of its flesh, which, gives the cured fruit tenderness both when used as a con fection and when slightly cooked, and the smallness of the pits, togeth er with their thinness and smooth ness. ' 1 he dried fruit frequently contains more than 50 per cent of fruit sugars. Correlated with this ugar content is a high degree of spicy prune flavor." There are a number of worth while comments on prunes in gen eral suggested by this statement, that is, cooking suggestions. A dense, tender, firm textured djiqd prune of spicy flavor may have 'its tenderness destroyed, its sweetness lost, and its spiciness obliterated by poor or wrong method of cooking, or these qualities may be highly devel oped by the right sort of cooking. One way to make fine textured prunes coarse of pulp, tough of skin, and flat of flavor is to' pour boiling water over them when they are put to soak. , Soak in Cold Water. Because prunes seem to. swell more if boiling water is poured ovei them, when they are put to soak, some women use that metJiod. But it stiffens the pulp, and since sugar will dissolve more readily in boiling water than in cold it takes out more of the sugar seemingly than does the method of soaking prunes in cold water and then cooking them slowly as in a fircless cooker which will cause them to swell more than when cooked any other way and In a smaller amount of water. The nut in the pit of a fruit if chopped will make one of the most satisfactory of flavors for prune pud dings and cakes. The sugar of the fruit if dissolved in too much soak ing and cooking water is as flatas a little sugar with a few drops of lemon juice and a cup of water will be, and for the same reason. Cooking counts in preparing prunes quite immeasurably. That is why stuffed prunes or fancy boxed prunes sell for $1.50 a pound and up. And, from a negative stand point, that is why a comon dish of prunes has such a bad name, or nickname of opprobrious meaning. ihere are endless wavs of using cooked prunes. A young man some time since said rather explosively, "I do not see why people should not eat cream with prunes." I said. I "They should." In these sugar I scant times a prune puree with whipped cream Quakes a quite delici ous dessert. By mingling the cream with the puree any harsh quality in it is modified much as ice cream modifies the strong apftle in apple pie a la mode, and sugar is not piissed. . Milk Substitute in Prune Cake. Some recipes follow: Prune Puree Wash thoroughly, once in tepid water, and cook prunes until skins-'are tender. Pit the fruit by using knife and fork and put through strainer without liquid in which prunes are cooked. The lquid, as well as the puree, may be used in making prune cake. Let it re place the milk. Prune Whip, Puff or Souffle One egg white, plus a tiny pinch of salt before it is whisked; two table spoons of sugar, two tablespoons of prune puree, a few drops of vanilla. This will make enough for two, if it is ,baked in the smallest of the indi vidual glass dishes, or may be ex tended for three by adding whipped cream when serving it. Multiply quantities by'two, three, four, etc., according to need and bake in pud ding dish or in individual portions. Method: Beat egg white or whites to snow, add sugar and prune puree, and put into buttered pudding dish to bake in medium oven till it puffs. Prune Pudding (two portion) One-half cupful- of prune puree, one eighth teaspoonful of salt; add to one cupful of milk cooked with two or three teaspoonfuls of flour and cook until well blended. Flavor with the meats from the number of pits used, chopped fine, and pour n.to molds, serve with whipped cream. An egg white or two may be folded into this, sugar added, oi a few chopped raisins will make stiff enough to mold well, or just medium, to taste. Some chopped walnuts will give it chewing quah ties in fact, the number of varia t:ons on "this theme are many. It is better not to add any rival in flavor, like ginger. : Syrup for Sweetening. rrune Lake A prune cake may De made like any apple sauce cake without eggs, but this requires sugar, or as follows: Cream from four to eight tablespoonfuls of but ter, preferably unsaltcd; work into this by degrees one cupful of corn syrup- add volks of two eggs, to which has been added a half cupful ct milk or prune juice or a mixture or the two; add a cup of prune puree,' and then fold into the whole two scant cupfuls of flour which have been sifted two teaspoonfuls of baking powder; finally fold in the stiffly-beaten whites of two eggs ?.nd flavor with a scant teaspoonful of almond extract. Bake in a sheet and serve with hard sauce made of some white table corn syrup or of cane syrup; or bake in small loaves, which may be steamed and served like any fruit pudding with a hard sauce. Fourtablespoonfuls of un salted butter creamed will take a cupful of white ' table corn syrup added to it gradually. Flavor and put on ice to harden. If cane syrup, which is sweeter, is usedbeat up the hard sauce just before serving, since this may separate from the butter with standing. Glazed Prunes Soak prunes in water tcj cover jand cook until the liquid cooks away a half, or until it is of syrup consistency. This brings out the acid in the prunes, which may then be stuffed with a marshmallow or chopped up and served with nuts and whipped cream for a dessert. A Few Methods For Cooking Chicken Economical Fricassee of Chicken. GeVt four-pound dry picked boil ing chicken, singe and prepare for disjointing. Disjoint as nicely as you are able, beginning by taking off the legs with second joint, then separate the two. Full and exolicit uirctuons xor aisjomnng a cmcken are long and worth learning. Have , ready three quarts of boiling water ; and drop the prepared chicken into it, the breast pieces last, and try to , keep the water at about a tempera . ture of 200 for four hours. Actual boiling temperature hard ens the chicken and you will have to cook it longer or until connective j tissues are dissolved. You then get a spurious tenderness; a real tender j ness only by not allowing the water tp boil, but be always near-boiling. Add two or three sliced carrots, two onions, some celery leaves or coarser parts of a stalk of celery cut fine, some parsley and any other seasoning you choose. Do not add salt until chicken is almost done, or tender. For the fricassee" take out a pint or more of the liquid and thicken as in fnaking white sauce. For a pint melt two tablespoons of butter, stir into it until smooth four level table spoons of flour, add chicken liquid, and cook with constant stirring un til it thickens. If the fricassee is to be served with mashed potato, leave drum stick, second joint, etc., whole, al lowing one such portion for each in dividual served. If to be served with rice, which is most economical, the chicken meat used may be shredded. Chicken Pie. Prepare chicken as for fricassee and make a gravy in the same way, but shred the chicken, not putting any bones into the pie. To extend the chicken or make it go farther you may allow about one cup of cooked rice to each pin,t of chicken in gravy, putting in a layer of chick en, then of rice, then of chicken. There may be an under and an upper crust for your pie or just an upper. Made exactly like baking powder biscuit, it is most whole some. Holes should be left in the top for steam to escape. A cup of nice gravy may be poured in after the pie is baked, to take the place of whafl will be absorbed. In making small pies with some rice or potato this is more necessary than in the case of large ones. In making chicken pie economically use only the dark meat, saving the white for other purposes. . Ramequins of jChicken. Shredded chicken n the nice smooth gravy described in chicken fricassee recipe may be served in little table ramequins with a small baking i powder biscuit on top of each,- Curry of Chicken. One of the old American adapta tions of the curry recipes was to allow one teaspoon of curry to each pint of thickened gravy. The chick- FASHIQMS BLUEBGLTK Tn Hut (J. & p,t Oi. uuillll i lUAl Mill ni u mi runru i i IB By CORINNE LOWE. New York. (Special Correspond ence.) The plaid effect gained by stitching of contrasting thread is quite as manifest in blouses as it has been in frocks and suits. The lower blouse indicates this by squares out lined m black and gold thread, which embroid ery is repeated in it h e wheellikc motifs and in the finish of neckline and cuffs. The blouse itself is a lovely peacoock .blue georgette. The top model is of the same tabric in navy blue and is -embroidered in heK' na wool, com bined wkh little balls of the sam? colored wool. Georgette re mains one of the fashionable blouse materials. Particularly love ly are those in pink and flesh . color, which are. trimmed with tinv 1 knife plaitings often abetted by Valenciennes lace or by small bows of novelty ribons. Labor Saved In Modern Kitchen en served in the gravy may be whole joints or shredded to go farther. The curry should be mixed with the flour, which is dissolved in a small amount of water and then thinned to pour into to thicken a large amount of gravy. But the butter should be added, as in thickening gravv. with a roux of butter and flour, since it improves the flavor of a chicken gravy, whether it is sea soned with currv or not. A little cream at the end does as much for the gravy. The good old American way of serving curry of chicken thus pre pared was to put it in the middle of a large platter with a wall of boiled rice all around it. The orien tal way would be to have the rice n a mound in the middle. In some descriptions of chicken so served in the orient the chicken was quite buried in the mound of rice. I think it is Bayard Taylor in describing his travels in Palestine who tells of chicken curry so served. Chicken Paprika. The chefs of the hotels of the country seem to be making chicken paprika. Perhaps 'that colossal favorite, Theusand Island dressing. has prepared people for favorina chicken in a reddish gravy. Now to taste paprika is not pleasant, therefore we. must try to make a gravy that gets full color from it while at the sapie time modifying its flavor. Cream does ?-it best, but London policewomen ride motorcycles. "Make a Nofe on It" Tar can be removed from cloth bv rubbing it well with turpentine. Ink spots. As soon as possible- apply lemon juice or vinegar and. a good hard white soap. lo remove grease spots from woolen goods add one ounce of pul verized borax to one quart of boil ing water and bottle for use. Alildew. Cut common soan into small pieces, add a little water o it and put on fire until dissolved and consistency of cream. Stir in com mon salt and, cover the mildewed fabric with the mixture. Expose to the jun for some hours and then wash off. Two applications will be sure to do the work. Wet peach stains with cbld water, rub on soap, lay in hot sun; repeat until stains vanish. Remove scorch stains by rubbing at once with peroxide; apply until it anishes and then finish ironing. Tea and coffee stains can be re moved with boiling water. Borax and cold water will remove chocolate stains. ' Grass stains can be removed with ammonia and water. Gum can be removed from silk by adding one-half teaspoonful of bak ing soda to a' little hot water and 3pply. Gum will roll up and. come off by scraping gently with a knife. Do You Know JV i. 2. 3. Where asparagus was first grown? What to do if boiled frosting doesn't thicken? How to make the corners of a rue stay flat? (These questions will be answered this week by the House keepers.) y Antwera to FrMay't Question. 1. Linen is far more absorptive than cotton, therefore, it dries dishes more satisfactorily. Moreover the minute fibres being more loosely held together, it gives up dirt, especially grease, much more readily. 2. To make the skins of baked potatoes soft nib the potatoes after washing and before baking with a little lard. 3. The simplest way to stone raisins without a stoner is j let them stand for two minutes in boiling water, drain them and then pinch the stones out from the stem end. (Each of these household problems has been worked out by the author who has not only taken a course in scientific housewifery and dietetics at Columbia university, and written and edited women's newspaper and magazine features for years, but is a practical house keeper as well.) Sea of Sparkjing Diadems The shrill winds wistled through the night; - vThe great drifts eddied here and there ' And buried deep and out of sight My well-trimmed walks and gar dens fair. And now I look across the snows A sea of sparkling diadems, A garden white, wherein there glows A myriad of precious gems. The dreary plain must stretch away Beyond the bofders of my plot, And yet it shimmers back today As dazzling white as Camelot. There, where the drifts in billows swell, And border line with border blends, " I know and yet I cannot tell ' Where waste begins and garden ends. ' Ralri E. McMillin. Before Cookings Before cooking, put head iVege tabtes and greens in cold water for an .hour, with one tablespOonful of vinegar, to remove insects; then wash very carefully.. ( ' Drain all boiled vegetables as soon as tender they become soggy if they are allowed to stand undrain ed after cooking. The water drain ed off may be saved for soup stock. Lesson From Plumber "Overflow pipes and all drains from bathtubs and wash basins are loo often neglected," savs this jlumber. "Stale water dries in them and they quickly become unsani tary. These pipes," he adds, "should be flushed out regularly with a mild lye solution and hot water. This leaves them sweet and sanitary be cause it so perfectly' cleanses." ' Old-Fashioned Mayonnaise. Beat two raw yolks of eggs in a chilled bowl and slowly add a half cup of olive oil with juice of half lemon, constantly stirring to prevent curding; mix in cayenne pepper, dry mustard and salt to season. Fruit Dressing. Dissolve five tablespoons of sugar in the juice of two lemons; add three tablespoons grape juice and chill on ice. Salad Greens Care should be given to salad greens as soon as they are delivered. Separate the lettuce or rdmaine, wash and shake dry; then place in a tresh tea towel or salad bowl in a cool place until needed. Never leave tresh salad greens in water. Wilted lettuce is sometimes partially re vived by immersion in cold wafer for M minutes or so, but it revives much better if cleaned and placed in a salad bag on ice. I AM THE GREATEST THING IN thi world I am the sole support of thousands of widows and orphans. I educate the sons and daughters. " I pay the mortgage on the home. I start the sons in business. I replace' worry, poverty and misery with joy, plenty and happiness. I a'm the fraatett thing in tho worU. I am Fraternal Life Insurance I have a great, powerful ally The Woodmen of the World Phono DoufUi 4870 for Full Particular, Rate, Etc. Woodmen of tho World Building, Omaha onion helps, and loses its identity if prepared as follows: Cut up enough onion to make three tablespoons and put this to cook in a small covered frying pan in a tablespoon of butterfor five minutes. It should be tender by that time, over a tiny bit of fire. Do not allow to brown. This pro cess is sometimes called sweating. In the meantimemelt another table spoon of butter in a saucepan and stir into it until smooth two level tablespoons of flour and one scant teaspoon of paprika, cooking it for five minutes or so before adding one cup of chicken stock, stirring and thickening it. Add the cooked onion and finally at least three table spoons of cream, or more if needed. You must taste it and not forget the salt. Do not add too much salt, but if the gravy seems flat try a little more than what you have al ready added. If that does not do the work try a few drops of lemon juice. v Perhaps the chefs will soon be tell ing us how they do it, but as yet I have not seen a recipe. Of course you finally put inyour chicken and let the two stand to gether until the chicken is seasoned by the paprika gravy. Chicken Salad. When celery costs 1 20 cents a tnrk mav crpf alrtntr Uiith nnp " l -.'" - more or less indispensable stock in making a considerable quantity of salad. Substitute for it raw carrot put through the meat, chopper, using about four parts carrot to one of Icclery, and as much chicken cut in r tt a' f . i .i sman dice as oi carrot ana ceicry combined. Mix with a generous amount of mayonnaise dressing. " A small mold of this salad on a lettuce base, with a blob of mayonnaise at one side, will look like shrimp salad, on account of the carrot, or you may mask it in mayopnaise with a garnish on the top. Fresh green peas make an excellent garnish. Chicken Noodles. Good home made noodles -in a chicken gravy have highly delicious possibilities. After being put into the gravy they are all the better for being sprinkled with bread crumbs ana bits of butter and baked in a hot even IS or 20 minutes-noodles au gralin. The gravy may be like that for the fricassee or the .chicken paprika. The latter is a newer way. but the first may be compared to plain vanilla ice cream. It is al ways staple, and many additions to it can be made. - As to making noodles, recipes are highly con tradictory, but try this: Sift one-half cup of bread flour in a mound on a bread board. Break an egg into a little crater made in the top, and with a fork flour that egg as it starts to break down the barriers, and work it into the flour until the mixture is uniform. Some women use a tablespoon of water. You will need to work in more flour, making about two-thirds of a cup in all. Divide dough into three parts and roll each part into as thin a sheet as possible, hang up to dry, but before too dry roll like a jelly roll and cut so as to make fine rib bons. Dry, put away for use when needed. To cook drop into boiling water, which will swell them to double. Cook at least 10 minutes, dram, and put in gravy. They maxi be fixed up tor a dessert. Learn to make noodles in these sylgarless times. Sharp Knives. Tack a piece of sandpaper on a board and keep it in the drawer with 'the paring knives. Rub the knife across the sandboard when it seems dull. Often knives seem dull and the edge can be freshened without a regular sharpening. .. N IIP A et A KIP AGAIN , aa roo COTT AuToToUBI StStORE OMAHA.V3.A. In planning the modern kitchen labor saving should be the domi nant thought; proper working height of sjnks and tubs, handy closet ar rangement, good refrigeration, the best lighting and ventilating systems and the type of range that befits the family needs, the range ideal being the combination gas and electric, wth hood to carry off odors. Hard finished, painted ceiling and side walls are easy to clean, tiling being better still if not too expensive. Hardwood oiled wainscote goes well with the painted wall; a cheaper wainscote caii be made of tile pat terned oilclont held in place by quar-tcf-round molding, which is easily cleaned and may be replaced readily and cheaply. The hardwood floors require a good deal of attention, painted ones need constant repainting, so linoleum seems to be thewiscst choice. The cement floor is ideal with the tiled w!!s; it may be hose-washed, is sanitary and cheapest in the end to install if building anew. The zinc covered serving table will be more useful if equipped with four inch swivel wooden castors, so it may be moved easily where it is most needed. The drop-leaf baking table, hinged to the wall and having folding legs, is out of the way when not in use. A handy vegetable bin to roll under the kitchen table may be made by a local carpenter after these measurements: 34 inches long, 17 inches wide, 11 inches high in front, slanting to 15 inches high at back. Raising the handled cover discloses" three compartments large enough to hold quite a supply of staples, potatoes, onions and so on. The bin is made of one-inch pine and painted to match the woodwork, lhe difficulty ot placing sugar an flour barrels where they are easily hand ed is accomplished in the tol lowing way: Build against the wall a deep, flat-topped closet, the height of a bakine table: a marble bakm slab mav be set in one end. Dow the center thtee drawers are set with a door at either side wide enougl to admit a barrel. The barrel, after opening, is set on a 12-inch iron plate at the end of a swivel arm; tne up right rod has clutches that hold the barrel in place. Asbestos is too little known to th progressive housewife. Apron mart n( th rlnth are excellen around the stove when cooking or preserving with jackets of the same material. The gloves are good for ironing day, or when basting food in the oven. The string used to truss fowls never burns and th sheets of paper to put over cake in the oven are invaluable for the same reason. A peep into a modern cleaning closet shows no end of labor-savers in weighted mops and brooms, long- handled scrub brushes and dust pans, under bathtub brushes, heater brushes, telescope wall brushes and a number of others for various pur poses. Metal toilet tongs and soap paper have displaced the old brush es and, last but not least, there are gray paper cambric dust sheets for sweeping day to fill a long-telt need, Various cutters and choppers fastened to the wall or tables are to be found in all well equipped kitch ens. Assorted wares, aluminum enamel and some copper are in the wisely-chosen kitchens: each fills certain need for which the others are unsuitable. Glass baking dishes are also gaining in popularity. Perfume for Closets To make a perfume for bedroom closets take one ounce each of cloves, caraway seed,' nutmeg, mace cinnamon and tonka bean, grind fine together, then add two ounces of. genuine orris root powded, mix all together and put some in snia bags, sew up tightly and place them on hooks where clothes hang. Glass Stoppers. If a slass stopper is moistened a little with glycerin, sticking will be prevented. Mayonnaise. Mix together one-half teaspoon ful mustard (dry), one-eighth tea spoonful cayenne and one-half tea spoonful salt; add the yolk of one egg. Soften one-half teaspoonful gelatin in two tablespoonfuls cold water. Place the bowl containing the gelatin in a dish containing hot water, remove the bowl froin the hot water when the gelatin is dissolved. When cool, add one cupful oil, drop by drop, until the mixture thickens; then add 'two tablespoonfuls lemon juice, a drop at a lime, alternating with the remainder of the oil, which may be used after the mayonnaise has begut beating unt mass: then before serving fold in. one cupful of sour cream that has been beaten to a stiff froth. used after the mayonnaise . un to thicken. Continue J until it is a firm, smooth en chill and set aside. Just A Monograms. different method of initialing K HOSPE GO. PIANOS TT5ED ANT) WTAIRFT) Ul Work Guaranteed li!8 Pooglnn 8t Tel Doag, ,188. Palm Beach Suits HAVE 'EM DYED We are dyeing a great many Palm Beach suits in brown, tan, gray, blue and black. You can wear the dyed suit three times as long as the white one, so it is a saving to have them dyed. The Pantorium "Good Cleaner and Dyer" 1515 Jone St. Doug. 963 South Side 4708 S. 24th Phone S. 1283 GUY LIGGETT, President P. S. We pay return charges on all out-of-town orders. Send by P. P. handkerchiefs is to trace them from your initials in your own handwrit ing. It is possible to have small zinc etching made with them, trans ferring the monograms from it to the material bv placing a piece of carbon paper on the cloth, putting the etch ing against it and giving it a sharp blow with a hammer, the design is transferred so that it can be easily worked with the simple overhand stitch, lhe same monograms in a larger size may be worked on men's shirts, using a thread of color to har monize with the color in the shirt. These are not only an artistic addi tion, but serve often as a means of identification. There is often no trouble in cashing a check when the monogram in the same handwriting is displayed. Soap Substitute To make a bran bag for use as a soap, mix equal quantities or pow dered oatmeal and bran and to a e . , , e I c pint ot -this acid one-nan cupiui o powderedj soap. .This should be flavored,with one ounce of powdered orris root. Small bags filled with this mixture are excellent for use in the bath or for washing the face after a day in town. ADVERTISEMENT. "TIZ" GLADDENS SORE, TIRED FEET No puffed-up, burning, tender, aching feet no corns or callouses. "Tiz" makes sore, burning, tired feet fairly dance with delight. Away go the aches and pains, the corns, callouses, blisters, bunions and chil blains, y "Tiz" draws out the acids and poisons that puff up your feet. -Ke matter how - hard you work, how long you nance, how far you wTlk, or how long you remain .on your feet, "Tiz" brings restful foot com fort. "Tiz". is magical, grand, won derful for tired, aching, swollen, smarting feet. Ah! how comfort able, how happy you feel, Your feet ust tingle tor joy; shoes never hurt or seem tight. Get a box of Tiz now .from anv druggist or department store. End foot torture forever wear smaller hoes, keep your feet fresh, sweet and happy.. Just think! a whale ear s foot comfort(for a few cefitsv ADVERTISEMENT. To Ward Off Summer y Complexion Ills To keep the fac smooth, white uil beautiful , all summer, there' nothing uite to' good as ordinary mereolised wax. Discolored or freckled akin. common at this ieaon, i gently, grwi-tf" ually absorbed by the wax and replaced f by the newer, fresher ikfn beneath. The! face exhibits no trace of th wax, which applied at bedtime and washed off mormpga. Greasy creams, powders end rouges, on the other hand, are apt to appear more conspicnous than usual these days or excessive perspiration. Just get ounce or mercolized wax at anv ilrar- store and use it like cold cream. Thia will help any skin at once and in a week or so the complexion will look remark bly clear, young and healthy. " A D VERTISEM ENT AIr KKT D EM EN T PESKY Bedbugs lay an average of seven eggs per dsy. Under favorable conditions they hatch in five days of which two-thirds are females. They mature to adult size and are capable of laying in four weeks. Hew many bedbugs would you have in a year if you left one female or egg unmo lested for one yearf To rid the pesky bedbug, you can readily see how neces sary it is to use a preparation that will kill the eggs as well as the live ones. P. D. Q. has been demonstrated by the lead ing Hospitals. Hotels and Railroad Com panies that the safest and most economi cal way to stop future generations of bedbugs, routes, fleas and ants is to use UGS the new discovery, Pesky Devils Quietus "P. D. J." A 35e package of P. D. Q. make a quart, enough to kill million bedbugs, roaches, fleas and cooties and at th same tim destroy their eggs. Impossible for them to exist when P. D. Q. is properly used. Free, patent spout in every package to get th pesky devils in the hrd-to-get-t-placea and save the juice. Special Hospital and Hotel size 12.50 mskes five gallons of P. D. Q. your drug gist hss it or can get it for you. Sold by Sherman & McConnell Drug Co., and all other leading druggists, Omaha. Kaa Use Cadcura To Keep Children's Skins HeaJthy If mother would only use Cutieura Soap and Ointment for every-day toilet and nursery purpose, how much suffering might be avoided by preventing little akin and sea Id troubles becoming serious. Cuti. cur Talcum is also excellent for little ones, it is delicatel medicated tnA a. quiiitely perfumed. taste task Fna cr tUU. Addraas: 0sjwV whr 8op. OioumptttMMW Taleaasss. v v-micura ooap iuvm wttJmC asv. LlkD Mene beck without astso) U HUXT-S Seiy UDs iT thw tfatnntfITCH,BCaaAi other itching skin rlinsj ss. Ttw 7i cent bos at ear rash Sharaaaa McCoaastf Dnu Cm 4 o
