The star-independent. (Harrisburg, Pa.) 1904-1917, October 28, 1914, Image 13

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    A Scrap Book for the Busy Woman
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S~j hUK is a recipe. absolutely re
liable. and all who have tried
] it ha\< pronounced it the best
J 1 .von and one-half pounds of
R. 'use, melted Let stand until luke
warm One can of potash, dissolved
!ii one and four-tifths quarts of water.
Letstaud untM lukewarm. Two heap
ing tablespoonful: ot borax ami one
U;b;e_-noonful o sutrar, dissolved in
Uif pre.- One-half a cup ol an
n.ouia nuj be stirred into the n.xiui.
before it is done, but really 1 do not
thick it improves the soap the lea.*t.
When both the lye ana the
s > lukewarm begin to pour the lye
Into ihe grease in a fine stream. Sir
ccusiarttly. After it is all in sti:
gently for about 10 minutes until the
Mixture is about the consistency of
■lust before It is turned out one-half
s i o :uce of citronella added will
»e;->nt the soap if desired.
Four at once into a large pan lined
v. <h heavy brown paper. Out before
It s cold.
After it ha- 1 stood three or four
L jrs remove iiie taper aud pu aw..v
to dry for about a week.
h .* amount nukes l."> pounds and
w:il !;st an ordinary family until
eloign grease is collected to make
another batch.
("autior if the srease and l\e are
too warm .• layer of grease will form
c op of the soap, but this may be
r T.IO' nl and the soap underneath
v.ill be all ripht.
Be sure and pour the lye into the
SI-err e. rn! otherwise A little extra
s: rring will mak? the soap harden
iiuk.i ■. .it do's not otherwise im
prove it
Cse a quart of tomatoes and Vail in !
l quart of water, seasoned with salt,
pepper, a half onion, and a half tea
spoonful of dried parsley and as much
celery salt. When almost done add
a half cupful of boiled rice, and th n
if necessary with boiling water. The
rice and tomato combination is de
licious. but the rice must be cooked
alone to prevet.t scorching.
Kidney Stew.
Cut a beef kidney in slices. Pour
over it boiling water to cover. Cook
till tender. Four off that water and
add more with a little onion, cut tine,
pepper, a dash of sage and a piece of
butter. When thd onion is cooked
turn off the sauce and add to it one
teaspoon of flour. it boil five
minutes and pour over the kidney.
Serve very hot.
Reef Omelet.
Dissolve a saltspoon of beef extract
in half cup of hot water, and stir into
it. half cup of the crusts of whole
bread, rolled fine. Let them soak
over the tea kettle, while you beat
the yolks and whites of two sgS3.
Stir the soaked crumbs Into the yolks!
add a dash of spit and pepper, then
stir the whites in lightly. Cook in a
hot, buttered omelet pan. Foli and •
inv«rt on a hot dish. Oam'sh with
Baked liana nas.
Remove the skin from the bananas
c ut them lengthwise ia halves
and arrange at the bottom of a bak
ing dish close together. Sprinkle t
them well with fine sugar, and a few
tiny lumps of butter, and perhaps, if
your taste admits it, a grating or two
of nutmeg. Then bake in a moderate
oven for "o minutes. By this time the
bananas should be well glazed. Take
them up and pour over them before
serving any of the liquor left in the
baking pan.
Sour Milk Hread.
Scald sour milk (about one'and one
half quarts > and strain through a fine
s'eve; just use the water, not the
curd; soak one yeast cake in one
half cupful of warm water at noon,
then a del to that one tablespoonful of
flour; let stand until night; then heat
one-half of your whey (save the rest
to add in the morning), add yeast and
flour to make thick batter; let stand
over night; In the morning add ro,i
of whey (h?ated), one tablespoonful '
of lard, and one of salt and sugar;
mix stiff; let raise one hour and put
In pans. Is splendid.
Ip3j IMPLICITY is the keynote of the
fashions for school children.
The long straight lines are
ideal for the grace of school
Serge is the favorite material and
blue the approved color, with dark
green and brown, and dark shades of
red not lacking in popularity.
Many quaint and original little frocks
are evolved by a combination of dull
toned Roman stripped and plaid fab
rics with the plain serge, and a pench
ant for gold and silver buttons prom
ises to bring gleams of brightness into
the dark depths of an examination
One particularly artistic model of
the plain and striped combinations Is
of dark blue serge with a sleeveless
tunic of Roman striped gabardine fall
, ing in a straight line from the neck to
just above the knee.
The tunic is bound with black braid j
frogs of the same and two rows of
brass bullet buttons across the breast.
A little rolling white collar is of
i plain white linen and a black patent
leather belt confines the hips.
Another model is of plain blue serge, i
hanging straight from the white col
j lared neck to the knees and buttoned
all the way with round buttons of sil
i ver. The long plain sleeves have a
row of buttons four deep over the
wrist. It has a plain biuo serge girdle
and the underskirt is of dull plaid
A smock frock of dark blue serge j
and blue taffeta has an accordion plalt-
; ed skirt of the serge with the loose
smock waist of the taffeta belted and
finished around the bottom with a hand
|of serge. The collar and cuffs are of
white linen.
S the tlusi of summer has cov-1
'H* *1 ered the window curtains it is i
•=s=i quite necessary they should |
be clraned in the fall.
Before wetting the curtains for j
washing take their exact size with a j
' tape measure so as not to stretch tbem '
too much later, then shake them om i
of doors in order to remove all the
dirt possible.
Soak the curtains over night in a '
suds of castile soap and tepid water, j
i and place near the Are so that the!
warmth will aid in the cleansing |
process. It is even bolter o soak the |
curtains during the dn>. so that (So
) water in which the> are soaking cau >
' changed as often as it becomes soil-
After the soaking process do not rub
j the curtains, but knead and squeeze I
| them, later boiling them for a few j
i minutes.
Rinse and blue if they are white cur- j
For those of cream color rinse in !
j water colored with tea: if a deeper j
( ecru rinse in coffee water: and if very !
f deep, like the Egyptian shade, dip in |
saffron and water.
The curtains should next be run ;
! through a wringer and dipped in boil
ed starch of medium consistency.
Adjust the curtain stretcher to the
I size of ihe curtain measurement taken
i before washing, and pin ihe curtain
edges to it.
These wooden curtain sirotchers.
1 made with adjustable pins, can be !
bought in any department store. j i
If you do not own a curtain stretch
er you can measure out the disiance i
JTMj FT ICR u fish course, rinse the
|P*w dishes off in cold water, let
iUMI them stand for a quarter of
an hour in the dishpan tilled
with cold water, then drain off this j
water and wash as usual in hot water, j
,in which a tablespoon or two of '
household ammonia has been poured, i
And tlic "scent of the fish will not j
hang round them still."
ffTTJj HK house dog can be given J
8 3 fresh n!r and exercise best in ,
[a&Jll tjje following manner without (
watching him: P.rocure a 50-;
foot piece of galvanizod wire, on this
slip a two-inch :ron harness ring.
Fasten the wire the length of the |
yard, passage way or on the boarded 1
roof, n'oow six feet from the floor or j
ground 'f used in tho yard. Then tie |
a piece of :oj;<' eight feet long to the .
ring with a snap at one end to be j
snapped on to the dog's collar. He is
i then at liberty to race along the j
j length of the wire, getting more ex- j
ercise than if tied to one spot.
jrrrjl HEX -window shades begin to j
IV Jl look Bhab ' j y ar °und the bot-1
lIUJI torn. It is not necessary to j
throw them away. The |
curta.'n should be taken off the roller j
and the hem In tho bottom ripped out. ;
Tho curtain should then be put back
on the roller with the worn edge at
the top, that 18, neareat the roller,
! and the other edgo should be neatly
| hemmed and fitted up with a stick.
There are a great maay windows In
I evwy homo where the curtains are
never pulled all the way down to tho
bottom, and the worn part in this
caae will hardly ever show. If this
lon a sheet and pin the curtains to it.
I drying them either on the floor or
| lawn.
i Several curtains may be put on the
| stretcher at the same time if laid flat,
j one over the oilier.
If the curtains become r. little dry
' before they are pinned they should be
sprinkled again. for the edges do not
dry well unless the curtain is uniform-
I ly wet.
1 By keeping ihe curtains folded dur
ing the entire process of washing the
net is protected from being torn.
In taking curtains oft Ihe stretchers
do not pull them, but lift the edges
carefully from each adjustable pin. so
1 'hat they will not ruffle.
Sometimes the border, or lace insert,
needs pressing. If so, first dampen it,
then cover with a cloth and iron on
the wrong side.
Always inend the small holes in
your lace curtain before i is washed.
If a curtain has large holes they
should he mended after the curtain
has been washed and on the
stretcher. Trim the edges of the hole
to be patched. Take a piece of old
lace curtain, or a section from the
one you are patching, cold-starch the
patch and press it over the hole with
a hot iron.
Perhaps t lie curtain has at some
time brushed against a newly painted
window sill.
These paint stains can be removed 1
with turpentine if they are fresh. In
case they are old, turpentine and
chloroform can be used, and the stain !
blotted out with a piece of blotting
| plan is not practicable the worn por- •
| tion of the curtain may be cut off and i
J thrown away and the other part may |
I be kept for making the curtain for ,
; some smaller window when the cur- >
| tain on that window may wear out.
t !
ipTBl OAK clothes in cold water one
' fetal hour; longer if convenient.!
For an ordinary wash put I
two cups of grated soap, two •
j tablespoons of turpentine into a tub !
i and half fill with boiling water, stir I
i until soap is dissolved; now wring'
the clothes from cold water into hot ■
suds, punch them down and have i
water enough to just cover; soak one |
; hour, then rub out, putting them into I
! a tub of hot water, and lastly into !
| bluing water The clothes will b.=>
j very white, and even much stained '
i petticoats and kitchen towels require i 1
j very slight rubbing.
! I:
rT*J- ARM t boras water applied to i
I''l the scalp will remove dan- i 1
' I—*| druff. ' j
Cold water makes the eyea I'
I look bright and keeps them strong ! 1
j Rice has a finer flavor if washed ! '
in hot water Instead of cold before ; '
I cooking, j j
Tooth brushes should be washed in I
avroug salt wator.
| A fever patient car. bo made cool <
1 and comfortablo by frequent sponging i i
with water In which a Jtttlo soda has i
been dissolved, ■,
Sun purifies and whitens blankets' 1
they should be frequently hung out
in the sunshine, j'
Consumptive night sweats raav bo I«
arrested by sponging the body before <
retiring to rest with salt and water. <
I [RSI OMETHING new in the way of
I MI fancy work is the adapting to
I \3ssfi modern uses of the quaint,
geometrical designs in applied
| colored cottons which appeared in the
j bed quilts of a century ago.
I Pillow tops, table covers, curtains.
I lamp and candle shades and insets for
trays nnd baskets are all available for
this style of decoration.
The work when used 1n this way re
quires no quilting, the designs being
cut from the colored cottons and felled
with tiny stitches to the foundation
The use of an embroidery hoop in
j aures better results, but much of the
j work is held in the hand like any otli-
I'er ordinary piece of sewing.
Showy floral designs are the favor-
I ite choice for this work, partly because
jof the beauty of the colorings and
i partly because It is possible to gain
i good effects with conventionalized
! {lowers.
j Tulips, morning glories, wild roses
I and hollyhocks are particularly well
| suited to reproduction in this applique
I fashion and ferns and leaves are ef
fective, carried out in several shades
jof green. Bunches of grapes, cherries
i and plums arc also good, cottons of the
j correct color being chosen to carry
I out the natural effect,
i Wallpaper designs and handsome
j cretonnes give many appropriate pat
! terns for this style of work and also
i desirable color schemes.
Each bit of the design must be cut
j out, with a narrow margin allowed for
turning in. The best way is to cut a
j cardboard pal tern of the flowers and
i leaves required. This is then laid on
(the colored material and the outline
j marked with lead pencil.
I By cutting a little beyond Ihe line,
'there will be sufficient to turn under
land baste. The design is then caught
| lightly to the foundation rnd, when ar
i ranged to the best advantage, is felled
| neatly, the stitches being not only
' small but of such a slant as to he al-
I most hidden under the edge of the
■ applied design.
i French chanibrays come In lovely
shadings for this work as their two
| toned effect gives a natural coloring
; when used for flowers and foliage.
1 An oval design of morning glories
; to be inset under glass for a br-sik
j fast tray shows the blossoms in pale
i pink, blue and lavender with the leaves
i in several shades of green.
A wreath, of ivy leaves was the de
: sign chosen for the inset cf a circular
basket of dull green wicker.
! The ivy leaf is one of the besl out
i lines for the beginner, as there are no
| sharp cdrners to turn and by choosing
; dark green for the large leaves and
pale green for the small ones variety
of coloring can be gained without the
introduction of flowers or iruit.
The background in all cases should
ibe firmly woven linen crash resem
i bling the old fashioned homespun on
i which this work was originally done.
A pair of portieres was recently ex
• hibited showing a dignified row of hol
lyhocks rising from the lower edge of
i the crash curtains to a hefght of over
I a half yard. The stems were half inch
i strips of dull green chambray and the
! blossoms and buds varied in shadings
, from pale pink 10 dull rod.
MHE secret of making good ice
cream lies just as much in th«
freezing as in the assembling
of pure materials," according
to an instructor in ice cream making.
For one gallon of ice cream he ad
vises the use of three quarts of me
dium rich cream, one pound of sugar
and a little vanilla or other good fla
voring. Other ingredients are not
necessary, although often added ac
cording to taste.
Put the mixture into the freezer, add
the ice and salt in the proportion of
one part of coarse salt to five parts
of finely crushed ice.
Then turn the handle slowly for
about five minutes in order that the
cream may become perfectly cold.
Then turn the crank as fast as possi
ble. In five more minutes the cream
will be about the consistency of thick
When it Is in this semi-frozen con
dition the dasher should be taken out
and the ice cream hardened by drain
ing the freezer and repacking with
fresh salt and ice.
A wet pack placed over the freezer
to exclude the air will hasten the
In an hour the ice cream should txs
well hardened and it will be perfectly
smooth, while if the crank is turned
until the mixture 1B hard the Ice cream
will be coarse and buttery.
If desired, crushed fruit, sugared to
taste, nuts, cake crumbs or other del
icacy may be mixed into the ice cream
with a spoon after the freezer is
stopped and then set. away to harden.
Buttermilk and skim milk may bo
made into cheap, delicious sherbets by
utilizing the ordinary cream freezer.
A good formula is three quarts of
buttermilk or skim milk, one to two
pounds of sugar, one-half pint of
orange or grape Juice, or one-fourth
pint of lemon juice. Freeze according
to the foregoing directions, and when
nearly done add the fruit Juice. Finish
freezing and set aside to harden as be
It requires a much colder tempera
ture to freeze such a mixture than in
the case of pure ice cream.
Three quarts of water and the
whites of six eggs may be substituted
for the milk.
A water ice may be made as follcwr .
Two quarts of fruit juice, one quart
of water, one ounce of gelatin, sweeten
to mote. Freeze Into nearly solid con
dition and serve at once.