pared from remnants of meat and fish, which, although they serve the purpose of using up the fragments, are not truly economical, because they are generally far from wholesome. Fragments of this character are usually more digestible served cold as a relish or util- ized for soups and stews, than compounded into fancy dishes. Left-over Milk. — Small quantities of unsterilized milk or cream left over should always be carefully scalded, then cooled at once to a temperature of 60° F., and put in a cool place where they will keep sweet and fresh until the next meal. Waste of Fuel. — It is a common mistake to sup- pose that the draft of a stove must be kept open to gain greater heat. Only just enough air should be supplied to promote combustion. Much fuel is wasted through loss of heat from too much draft. A coal fire, when well kindled, needs only air enough to keep it burning. When the coal becomes red all through, it has parted with the most of its heat, and the fire will soon die, unless replenished. To keep a steady fire, add but a small amount of fuel at a time, and repeat often enough to prevent any sensible decrease of the degree of heat. Rake the fire from the bottom, and keep it clear of ashes and cinders. If a very hot fire is needed, open the drafts ; at other times, keep them closed, or par- tially so, so as not to waste fuel. There is no economy in allowing a fire to get low before fuel is added, for the fresh fuel cools the fire to a temperature so low that it is not useful, and thus occasions a direct waste of fuel in again raising the heat to the proper degree, to say nothing of the waste of time and patience. The 164 EVERY-DAY WORK. addition of small quantities of fuel at short intervals, so long as continuous heat is needed, is far better than to let the fuel burn nearly out, and then add a larger quantity. The improper management of the drafts and dampers has also much to do with waste of fuel. As stoves are generally constructed, in order to heat the oven it is necessary for the heat to pass over the top, down the back, and under the bottom of the oven before escaping into the flue. To force the heat to make this circuit, the direct draft of the stove needs to be closed. With this precaution observed, a quick fire from a small amount of fuel, used before its force is spent, will produce better results than a fire-box full under other circumstances. An item of economy for those who use much coal is the careful sifting of cinders from the ashes. They can be used to good advantage to put first upon the kindlings when building the fire, as they ignite more readily than fresh coal, and give a quicker, though much less enduring, heat. GENERAL SUGGESTIONS FOR ECONOMICAL HOUSEWORK. Order of Clearing the Table. — Put back the chairs, and brush all crumbs from the floor. Collect all untouched foods and store them away in clean dishes. Kemove the napkins, sending the soiled ones to the wash, and putting away those clean enough to be used again, care being taken so to designate those reserved for future use that each person shall receive his own again. ECONOMICAL HOUSEWOKK. 165 Gather the silver, placing it, handles upward, in pitchers or other deep dishes of hot water.

AI-modernized reading of the original text

pared from remnants of meat and fish, which, although they serve the purpose of using up the fragments, are not truly economical, because they are generally far from wholesome. Fragments of this character are usually more digestible served cold as a relish or utilized for soups and stews, than compounded into fancy dishes. Left-over Milk. — Small quantities of unsterilized milk or cream left over should always be carefully scalded, then cooled at once to a temperature of 60° F., and put in a cool place where they will keep sweet and fresh until the next meal. Waste of Fuel. — It is a common mistake to suppose that the draft of a stove must be kept open to gain greater heat. Only just enough air should be supplied to promote combustion. Much fuel is wasted through loss of heat from too much draft. A coal fire, when well kindled, needs only air enough to keep it burning. When the coal becomes red all through, it has parted with the most of its heat, and the fire will soon die, unless replenished. To keep a steady fire, add but a small amount of fuel at a time, and repeat often enough to prevent any sensible decrease of the degree of heat. Rake the fire from the bottom, and keep it clear of ashes and cinders. If a very hot fire is needed, open the drafts ; at other times, keep them closed, or partially so, so as not to waste fuel. There is no economy in allowing a fire to get low before fuel is added, for the fresh fuel cools the fire to a temperature so low that it is not useful, and thus occasions a direct waste of fuel in again raising the heat to the proper degree, to say nothing of the waste of time and patience. The addition of small quantities of fuel at short intervals, so long as continuous heat is needed, is far better than to let the fuel burn nearly out, and then add a larger quantity. The improper management of the drafts and dampers has also much to do with waste of fuel. As stoves are generally constructed, in order to heat the oven it is necessary for the heat to pass over the top, down the back, and under the bottom of the oven before escaping into the flue. To force the heat to make this circuit, the direct draft of the stove needs to be closed. With this precaution observed, a quick fire from a small amount of fuel, used before its force is spent, will produce better results than a fire-box full under other circumstances. An item of economy for those who use much coal is the careful sifting of cinders from the ashes. They can be used to good advantage to put first upon the kindlings when building the fire, as they ignite more readily than fresh coal, and give a quicker, though much less enduring, heat. GENERAL SUGGESTIONS FOR ECONOMICAL HOUSEWORK. Order of Clearing the Table. — Put back the chairs, and brush all crumbs from the floor. Collect all untouched foods and store them away in clean dishes. Kemove the napkins, sending the soiled ones to the wash, and putting away those clean enough to be used again, care being taken so to designate those reserved for future use that each person shall receive his own again. ECONOMICAL HOUSEWORK. 165 Gather the silver, placing it, handles upward, in pitchers or other deep dishes of hot water.

Every-day dishes and every-day work