Every-day dishes and every-day work

water, and then washing with soap before allowing-'warm water to touch them. Chlorin water or a solution of chlorid of lime will remove fruit stains and vegetable colors. Coffee stains rubbed with a mixture of warm water and the yolk of egg are said to disappear when the mixture is washed off with clean warm water. Sour buttermilk well rubbed into the material, dried in, and afterward washed out in several waters, is said to be effectual in removing tea stains. All stains should be removed as soon as possible after being made, and always before the linen is put into the wash. Disposal of Garbage. — The best plan is to burn all leavings and table refuse as fast as collected, which may be done without smell or smoke by opening all the back drafts of the kitchen range, and placing them on the hot coals to dry and burn. Some housekeepers keep in one end of the sink a wire dish-drainer, into which all fruit and vegetable parings are turned. If wet, the water quickly drains from them, and they are ready to be put into the stove, where a very little fire soon reduces them to ashes. All waste products which cannot well be burned may be buried at a distance from the house, but not too much in one spot, and the earth should be carefully covered over afterward. Under no circumstances should refuse be scattered about on the surface of the ground near the Dack door, as heedless people are apt to do. If the table refuse must be saved to feed to animals, it should be carefully sorted, kept free from all dishwater, sour milk, etc. , and used as promptly as possible. It is a good plan to have two tightly covered waste pails of heavy tin to be used on alternate days. When one is emptied, it should be thoroughly cleaned and left to purify in the air and sunshine while the other is in use. Any receptacle for waste should be entirely emptied and thoroughly disinfected each day with boiling suds and an old broom. This is especially imperative if the refuse is to be fed to cows, since the quality of the milk is more or less affected by that of the food. EVERY-DAY BILLS OF FARE. The menus given below are offered merely as suggestive of some of the ways the recipes given in these pages may be combined into simple and substantial meals : — BREAKFASTS. No. 1. Fresh Fruit Oatmeal or Wheat with Cream Fruit Toast Breakfast Rolls Graham Bread Baked Apples No. 2 (WITHOUT MILK). Fresh Fruit Browned Rice with Black Raspberry Sauce Poached Egg with Tomato Nut Crisps No. 3 (WITHOUT MILK). Granose Flakes Baked or Stewed Fruits Crystal Wheat with Grape Sauce stewed Nuttose with Tomato or Peas Sticks No. 4 (WITHOUT MILK). Fresh Fruit Granola Peach, Apple, or Raisin Mush Whole- Wheat Bread with Nut Butter or Gluten Bread Relisli Sliced Nuttose No. 5 (WITHOUT MILK). Macaroni or Rice with Lentil Gravy Baked Sweet Potato with Tomato Sauce Beaten Biscuit or Graham Crisps with Almonds No. 6. Fresh Fruit Plum Porridge with Zwieback Snowflake Toast Whole-Wheat Puffs with Prune Marmalade [173] No. 1. Cream Pea Soup with Croutons Macaroni with Tomato Boiled Wheat with Cream Whole-Wheat Bread with Stewed Fruit. Rice Cream Pudding DINNERS. No. 4 (WITHOUT MILK). Fruit Soup Nuttose Sandwich Apple Macaroni Browned Wheat with Nut Meal Nut Crisps with Fresh Fruit