Foods and household management

To clean fabrics. — If you live in a suburb or in the country, brush, shake, and beat articles to be cleaned out of doors, noticing the way of the wind that the dust may not be carried back into the house. To cleanse a rug, spread it on the grass, rub with a medium stiff brush with white soap solution on the wrong side, turn it over, and rinse with water from the hose ; or better still, tack it by two comers to a wooden wall, and then wash with hose. The city dweller must resort to the vacuum cleaner, or rely upon a cleaning establishment. The other alternative is to shake out the dust in the room, remove each article as it is cleaned, let the dust settle, and take it out as well as it can be. One apartment dweller heard this remark rise from the window below her: " Shut the window quick. Those dirty people upstairs are brushing a rug out the window ! " Painted surfaces and woodwork should be wiped off with a soft cloth wrung out of tepid water. A small amount of neutral white soap solution in the water can be used for paint if it is greasy, but alkalies are ruinous. A highly polished surface (piano) is cleaned by washing with * Some of the widely advertised disinfectants are ra^ther ineffective. Those interested should look up the tests of commercial disinfectants published from time to time by the United States Public Health Service. Whipping the cream and putting it around the base takes only a few minutes. As in salad, the garnish should be eatable and easily prepared. 1. Boiled custard. Ingredients. Milk 1 pt. Sugar 2 tablespoonfuls Eggs 3 Vanilla i teaspoonful Salt \ teaspoonful Method. Put the milk, sugar, and salt in a double boiler to scald. Separate the eggs and set the whites in a cold place until wanted. Beat the yolks until lemon-colored. Pour a little of the scalded milk on the yolks of the eggs, stirring until well mixed. Set the double boiler back on the stove and pour the egg and milk mixture slowly into the rest of the scalded milk, stirring constantly until thickened enough to coat the spoon. Remove from the fire, add the flavoring, and turn into a dish to cool. Just before serving beat the whites to a very stiff froth and pile by spoonfuls on the custard. The whites may be sweetened with powdered sugar after beating if desired. Com starch may be used, and fewer eggs. 2. Baked custard. Ingredients. Milk 1 pt. Sugar 2 tablespoonfuls- Salt \ teaspoonful Eggs 2 Lemon extract or Vanilla Vanilla J teaspoonful Method. Scald the milk, sugar, and salt together. Beat the eggs in a baking dish and pour the scalded milk over them. Add the flavoring and stir well. Set the baking dish in a pan of boiling water and bake in a moderate oven until a knife thrust into the custard will come out clean. Serve cold either plain, or with chocolate sauce. Nutmeg may be grated on top of the custard before baking, or caramel flavoring may be added in place of the vanilla. 3. Chocolate sauce. Ingredients, Chocolate 1 square Sugar i cup Boiling water i cup Cream J cup Method. Mix the chocolate, boiling water, and sugar together and . stir over the fire until smooth and thick. Add the cream and serve hot. 4. Caramel flavoring. Ingredients. Sugar 2 cups Boiling water 1 cup Method,