Luncheons, breakfasts, simple dinners and carving

Dry Hash — Make the same as meat balls, only cook in one lot. Charlotte Russe — Sweeten one pint of whipped cream to taste, flavor with vanilla. Line a glass dish with sponge cake, put the whipped cream on top. Bits of jelly on top of the cream adds to the appearance. MISS NORTON'S IDEA OF HOW A HOUSE SHOULD BE KEPT. Any woman who is too lazy to keep a house clean and in order does not deserve the blessings of having a good home. The kitchen should be the cleanest place in the whole house. Polish the stove, keep utensils clean. The house in general must be clean for comfort. Take the toilet water out of the rooms before breakfast. Open beds, let air one hour before making up, or longer if convenient. Every house must be well cleaned once a week, then light cleaning during the week. As a rule every other week will do for window washing. In washing windows never put soap in the water. A little coal oil is good. Washing Dishes — Always use plenty of good hot water and soap for washing dishes. Then rinse well in warm water. Wash glass and silver first. Never throw the silver in a pan all together, the forks scratch the knives and spoons. Keep clean dish cloths and towels. TABLE CLOTLIS AND NAPKINS. The napery of a table does more to make a meal attractive than anything we may cook and serve. The fashion of using table cloths and napkins is very old and widespread. The Japanese and Chinese magnates use elegantly embroidered and fringed silk napkins, which by some process unknown to us, they wash and restore to their original beauty. The early Italians had elegant lace-worked napkins, which cannot be rivaled today. The best meal will be ruined by soiled and wrinkled linen, and the plainest and simplest meal will gain a certain attractiveness from smooth and spotless table cloth and napkins. Colored fruit napkins, placed beside the finger bowls on the dessert plates, are brought in with the fruit, the other napkins having been removed by the waiters with the dinner dishes. These fruit napkins are taken from the plate, spread across the knee, or laid at the right hand ready for use. Never use little doylies which are brought in at the same time ; they may be admired but should never be used. They are for ornament merely. Table linen which is not being used should be carefully folded and laid away in a drawer or chest. But if left long at a time should be washed and aired to keep it from becoming yellow. A good bleaching on the grass is an excellent idea. When the table linen is stained with coffee, tea, or fruit always pour boiling water on the stains before putting in soapsuds. The best way to remove the stain is to place the part stained over a bowl or pan, and slowly pour a stream of boiling water on the spot until it disappears. Table linen should not be washed with other cloths, and should not be boiled ; rub in clean, warm water. Shave soap in thin strips and strew over it, cover with boiling water, let cool, then rinse thoroughly in plenty of wlater and hang up to dry. When thoroughly dry put into a tub of water slightly warmed, and with a few lumps of starch dissolved in it, then wring again and allow to get about two-thirds dry. Then it should be snapped well, folded straight and pressed with hot, heavy irons. This will keep linens looking well all the time.