A handbook of home economics

For the bed itself select a light brass or iron frame and put all the money you can afford into your mattress. Whatever kind you select, let it be the best possible, but not too soft. Be sure that the spring is firm; where this gives too much one does not rest so well. Cover the mattress with a case of unbleached muslin that can be easily removed and laundered, and place a thin washable pad under the sheet. Let the sheets be long enough to tuck in securely at the bottom and turn over well at the top, and make them of firm, well-woven sheeting. Choose several light-weight covers rather than one heavy one, using blankets whenever you can afford them — wool blankets, or those that are three-quarters wool. Let the spread be simple and light and easily laundered, and make the pillow-slips long enough to really cover the pillows. In making the bed, how should you proceed? How frequently should the bedding be aired out of doors? If some one were sick, how would you change the bedding? What could you use for a simple rest for the back when sitting up in bed? How would you get ventilation with one window? SALADS There is no line of cookery in which more care and study are required to gain the best results than in saladmaking. Yet, when understood, nothing is more simple. Certain things are essential to success — such as crisp lettuce, good olive oil, a well-made dressing, fresh fruits and vegetables, well-prepared meat and fish. All lettuce must be well washed, the leaves dried in a soft cloth, then placed close to the ice in a cheesecloth, or, if nothing else is at hand, a paper bag. The uncooked vegetables must be tender and thoroughly chilled; the cooked vegetables cut into attractive shapes, when desired, and then kept unbroken; fish should be freed from all skin and bone and separated into distinct flakes; meat must be diced after being freed from bone, fat, and all gristle. When using cooked vegetables, or meat and fish, mix the French dressing with the prepared ingredients a half hour or more before serving. The best result is obtained by mixing each kind separately, putting together just before serving. Always try to make the salad dainty and attractive when serving. If in individual form, shape the lettuce leaves into cup shapes, and garnish — where possible — with some special vegetables, or with olives. Remember that the simpler salad-dressings are the more wholesome, and should be the ones most commonly used. French Dressing 1 tbsp. vinegar or lemon juice. ^ tsp. salt. 3 tbsp. olive oil. Spk. pepper. J4 tsp. paprika Place the salt and pepper in a bowl, add oil slowly, and mix until the salt is dissolved. Then add the vinegar gradually, beating with a fork. Boiled Dressing Yolks of 3 eggs. 2 tbsp. butter or olive oil. 1 tsp. sugar. 1 spk. pepper. % tsp. salt. 2 tbsp. strong vinegar. y% tsp. mustard. J£ c- water. Mix dry ingredients together. Add to egg and stir. Add vinegar and water, then butter, and put in a double boiler, stirring until thick.