New Britain Herald Newspaper, September 4, 1923, Page 12

%What* E Before Flies Fly HE time to keep the fiies out of your house s before they have got in, The time to you have encouraged their swarm- ing ‘arm weather usually comes on us all at once, Today It seems too warm for flies and to- morrow they are actually flying about, through open windows and doors. It is therefore a good plan to have your screens put up fairly early. this good work early because if the screens have warped or be- come rusted in the winter you can see to having necessary repairs done. Repair the Screens, Any breaks in the screéning ought to be mended. Sometimes a very small break can be mended vith a little bit of wire woven back and forth, Or you may take a little piece of screening a ittle larger than the hole and ap sly this with a plece of wire " orked back and forth. It is not | impossible thing for an an ‘ur to repair an entire screen course, you cannot pull the eening so tight as can a pro 'lonal with professioinal tools, you can put it on the frame that it will keep flies and mos- oes out perfectly, creen doors need repairing ner than do window screeng .use they are swung back and a2 and brushed against so n.. It is a geod plan to use v ‘copper screening to repair , as this lasts better than aary screening. sumine every screen and win- carefully to see whether are any spaces where a has sagged, allowing a iig enough for a fly to enter. h spaces should be filled up iy, For lack of anything 2u may use cotton batting n be packed in tight even .14ll crevice, Good Preparations, Lere are some preparations ..t you can buy at the drug siore that keep flies at a distance hecause of their strong odor. Some theze are not objectionable to man nostrils. If you keep the 5 and frames of your doors wet 1 one of these liquids you will flies will keep their distance. i the door is so penetrating doors thus treated will re- 1 flyproof for some time, If 1se a solution of some one of mixtures to rinse your = cans and sprinkle some the place where ' your > can is kept outdoors you 1d that fewer flies will tiere. And if there are no arming near your back ay will be less likely to ur house when the back cpened for a minute. ~tty Green’s Advice Bp eat light and . said Hetty veen, ‘and you'll be in a to manage what money + and make plenty more,” «f us are not very much w1 eover the problem of ag our money, at least it n ume such a large pro- s did that problem for Hatty But her .advice is useful the less. trouble, however, with all ad- tn eat light and to work hard t the very persons who already zht and work hard are apt to » ones who heed it while those .ever have eaten light and who 't know what hard work means 3 by the good advice unheeded. v ~'omen eat toc much who limit nselves to three meals a day and not eat anything between meals. s a good plan, when you have noon or after-dinner refresh- nts, to lighten your luncheon or aner in proportion. It ie difficult for any woman to »|l whether she works hard enough too hard. Here is a good rule, owever; Never rk when you el excessive fatigue, if you can egibly aveoid doing so. And never ain idle when you Yeel fit and <‘reshed. If you have no work to . take a walk or pla; tennis or sound, hard, t flies is before | It is good to start| and Now Manners Have = Changed Much in a Century, HEN George Washington was a little boy children stood when they ate with their parents. Even very young children of good family were taught to rise when their elders came into the room and to re- main standing until the parents were seated. Nowadays children certainly do not stand when they eat, but when circumstances permit they do not dine with their parents. It there are guests for dinner iteis usually more considerate to have the younger members of the family eat at another time or in another place. Sometimes they even eat at another table in the same room. If their manners are not exactly what they should be, then they cannot cause amy annoyance to fastidious elders. In many house- holds it is customary for children to eat breakfast with their par- ents, to have luncheon with them only when there is no company, and never to dine with them. Very youhg children cannot |usually be taught to rise when | their elders appear in the room |except through rather too severe | discipline, But boys and girls |after they have reaehed the age of Their out difficulty to rise when their elders appear in the room. They ly until the -elders are seated as doubtless did the children ot Washington's days, but they should be taught that they should pay this mark of respect. Chil- comfortable chairs in the room. They should be told that when elders come into the room the ob- ject in rising is so that the elders may take the chairs they wish, while the little people may take what seats remain. Children naturally crowd ahead of their parents or other adults in entering or leaving a room. They can very early be taught that this is not good form. Parents should make it a habit to precede their children, and in this way the chil- ing back while other adults pre- cede them. six or seven can be taught with-| need not be made to stand servile- | dren are prone to take the most | dren become accustomed to stand- | Edited By Anne Rittenhouse = _s=Copyright 1983 by The McClre Newspaper Syndiate. WHEN YOU DRINK COFFEE - [Cherish the oo L) one of the most sociable of all the many eating and drink- ing conventions of society, Breakfast, though some of us are not in a pleasant mood, is nevertheless a sociable meal, for it I8 the first of the day, when we meet our family for the first time, That, in some eases, is enough, ap- parently, to account for a bad temper and an uneven disposition, THL‘ drinking of eoflee is really @ ’ f ¢ég NEVER care whether I read l the evening paper or not,” commented one commuter’s wite. “But it does vex me so when Tom leaves it in the train. We always put the garbage in it before we put it in the can.” “Well, I know our maid would find housekeeping dull as ditch- water without newspapers,” said another ‘woman. ‘‘She spreads them over the oilcloth on the kitchen table every morning, and leaves them there until after the cooking is done, and then she has apple cores and potato skins all conveniently in them when she clears up. And she reads them as she works or eats her lunch. She usually puts a picture supplement or magazine page on top, so she can see it, and leaves the stock market reports and shipping news for the under layers.” All of which was not very en- ‘murag!ng to the enthusiastic newspaper writer to whom the re- marks were addressed. | i | What It Means in Housckeeping. But the fact remains that many of us would find housekeeping just a little harder if we didn't | have newspapers to fall back on. Against the day of moving we always take pains to make a large collection of newspapers, for nothing equals them for packing purposes, and there are many ways to use them at houseclean- ing time. In the old-fashioned house where a stair carpet is still used it has been found that a full, thick paper, folded lengthwise and placed on the tread over the edge of each stair before the car- pet is laid, proves equal to an ex- pensive felt pad for saving the | wear, and equally efficacious for deadening the sound. If carpets 1dulge in gome other outdoor sport hat interests you. Do your hardest | crk early in the day, or when you “el most refresh 8ave the easier ark and your recreation for the when you are beginning to | | fatigue, The sensible housewife always ine the heaviest work for the early | rning hours. The old-fashioned | man i8 uwp in the morning on | h-day to get through with this + work while t' e morning is yet She has a feeling that the hours are best for hard work. | mportant thing, of course, is she should do the hardest work | e her strength is not exhausted wi must work hard all day, take for a nap immediately after middle meal. After this nap s can begin again with your body trashed T HERE are some fashionable women who take satisfaction in having several frocks made in different colors all in the same model. winter there are some women who fine gingham frocks all the same way, varying oniy in the color of the gingham. Again a woman may have a white erepe frock and a black crepe frock and a beige crepe frock all made after the same design, This is regarded as a rather clever trick. And if a certain style proves to be eminently becoming to a wo- man there is good sense in having several frocks made according to it have several made exactly W;th One Pa&ern Thus at the Southern re- | | soris where women gather in late | This is a good suggestion for the woman who makes her own clothes patterns.’ Paper patterns are more expensive than they used to be, Some of them are quite expensive. If you pay forty cents or a dollar for a patern and use it for only one frock you have just that much to add on the cost of the frock 44 you use it for two or three frocks then the cost is less considerable. Every woman, almost, needs ging- ham frocks as late spring and sum- mer approach. No one doubts their suftability for street wear in warm weather. There is no reason why you should not have two or three of these gingham ‘rocks made accord- ing to the same design, providing the design is eminently siited to | you | insufficiently The Nev\}e; F ailing Ne;v;e,paper SOME OF THE THINGS YOU CAN DO WITH IT BESIDES READ IT | are nailed down all over a floor there must also be a spreading of newspapers, which do much to keep dust from beneath seeping up into the carpt. And in these days of scarce fuel many housekeepers have found the heat that newspapers give out when burned in the open fireplace a' real help. You can make a cheerful breakfast fire with half a dozen papers. Don't open them and crumple them, but tear them into two oy three thick strips. They burn more slowly and give out a steadier heat, “Paper fireballs,”” says an Eng- lish writer, “are an admirable economy. Soak ds many news- papers as you can spare in a large bath of water for some days, then squeeze the: pulped paper very tightly into balls the size of a large orange, and dry very thor- oughly, out of doors if possible. Use these balls as fuel savers, when wish to keep a fire going slowly after it is well alight.” This trick is worth trying by the woman who boasts of. an open fireplace in her living-room. In cleaning up dirty dishes or kitchen utensils a pile of news- paper squares kept in a con- venient place is very useful for wiping off greasy surfaces before rinsing. Some very thrifty women even throw these grease-saturated papers in a box to be used ag kindling at a future time. Many people find it a saving of time to spread a pad of newspapers on the kitchen table before beginning food preparations, baking, etc. The newspapers are collected after the work is done and there is less serubbing up than would other- wise be necessary. One housewife has even found that newspapers when shredded into fine strips and wadded to- gether make a good foundation stuffing for window seat covers and | other amateur upholstery work. When You Are Cold. In cold weather your bed may azd who uses the short cut of paper | D¢ Made warmer by spreading a thicknese or two of newspapers between the springs and the mat- tress. If you happen to be a guest in a house where the guest rooom bed is not sufficiently well equip- ped with blankets and you do happen to have a newspaper, you | will find that considerable chill is kept out if the paper is spread be- tween layers of the blanket. Only of courge you will find it will crackle a little unless you sleep | very quietly. Many a motorist has found that he could make amends for being clad by putting a newspaper across the chest be- neath his coat and another up and down his back But anyway, breakfast has @& |eharm no other meal ha n | coffee is, in this country, surely | the malnstay of most break There are some of us who p the English tea, but most of us would not get up In the moming if it were not for the prospect of |a cup of coffee, And coffes after dinner Is an- other soclal event of the day, The work of the day is done, The pleasant evening, with its time for recreation and relaxation, s be- fore.us, We take our after-din- ner cup of coffee with leisure and comfort, We exchange the news over it, and we often really good talk while we are sip- ping It A groat deal has been written and sald on methods of making e e 4 And | favorite good coffee, Everybody has some method, which she preaches and practices, Drip, percolator, simmered and boiled coffee all have their advocates, ‘The point is to master some o way of king good coffes then always make it that way, It {s not diMeult to make good coffee, and it is worth while learning to do. A good meal can be s by a cup of weak, muddy, luke- warm cofles. A poor meal can be redeemed by hot, flavorsome, aromatie, clear coffee, sufclently strong to contain all the rich taste of the coffee, not strong enough to be acrid, Master the art of making good coffee and then master the habit of drinking it as a pleasant relaxa- tion from the day’s work, Think of HE successful housewife must T be a person whose mind is trained to be forever able to discern essentials from non-essen- tials, If she has been employed by the public school system, let us say, before her marriage, she has had this decision about essentials made for her. Supervisors and superintendents decide how much time should: be devoted to arith- metic, how much to reading and other branches. If she is a ste- nographer in a business man's office, it is usually he and not the stenographer, who decides which part of the daily york can be glossed over and which needs thorough attention. If she is &n- gaged in any highly skilled or artistic work it is of such a qual- ity usually that the worker has time to devote the utmost of time and attention to every phase of the work. But with housework there is a bewildering amount of work that might be done and it is the young housewife's new and sometimes difficult task to decide which phase of the work ig worth much time and which worth little. She must depend on her own judg- ment sometimes for the first time in her life, and she will find her- self in confusion and her house- work getting the better of her if she permits herself to be deter- mined by the amount of interest she' takes in any particular sort of work. For instance, she may start out cleaning a room and she may become interested in seeing how perfectly she can polish each piece of furniture and how high |a gloss she can get on the waxed floor. This is commendable, no doubt, but if she becomes too en- grossed in this work she will find |the clock pointing to midday be- fore any ordering has been done or the preliminaries for meals taken. Exercise Restraint She must therefore always ex- |ercise a sort of restraint on any | particular enthusiasm for one part of the work over another, Her enthusiasm, if possible, must | be for maintaining a perfect bal- lance. In thy kitchen she must Essentials THAT'S ALL YOU HAVE TIME FOR IN HOUSEKEEPING: remember that the real object is real and not apparent cleanliness. This has to do with the drain pipes of the refrigerator, with garbage containers and all food receptacles., She must remember that in the living raoms of the house a general ordiliness is more valuable than perfect dustless- ness in one room and disorder in another. . But in the bathroom meticulous cleanliness is hgain of paramount importance. She may neglect to dust the bureau in the guest room for days, or for a week—from one guest to another —better than she can afford to neglect the regular scrubbing of bathroom fixtures. In the cooking there is always the temptation to take a long time preparing one elaborate dish to the neglect of other dishes. And the Man of the Family Almost every young woman comes to the realization sooner or later that a lot of the things that she regards as most important and most commendable in housekeep- ing are things that her husband doesn’t even notice. Most men, for instance, appreciate always having on hand a lavish supply of hand and bath towels in good con- dition. They don’t notice, many of them, the exquisitely embroid- ered guest towels - with {nitials beautifully pressed into satiny re- lief that appear when there is company for dinner. Most men don’'t give more than passing thought to the fact that the rad- ishes. have been cut into lovely rose shapes. They would just as soon have neat, squares of butter as butter balls that take half an hour a day to make. But they do dislike to have caked salt in the shaker. They don’t notice whether the napkins they use are hemmed | by hand or.machine, but they do appreciate having clean napkins once a day. They don’t notice | whether the silver candlesticks are polished to a high gloss or !only kept free from black. They don't care whether the mayon- naise dressing has been put on ealad through a pastry funnel or simply piled on with a spoon, but they do like to have creamesd soups cerved without lumps. They | peel, very Woman Wants To Know. UGt e Do Diary Rty EGETABLER are Ve, ‘e have never this fact more than we do at the prese ent day, But the troubly somes times is that, though the bles themselves have the 4 od | ties of belng such useful - they are so treated in our ki that they are robbed of much their goodness or made actually unwholesome, Always use vogetables as fresh a8 possible. Follow the hand-to- mouth principle when it comes to vegetables. Buy only what you need for the day, If you have m garden pick what you need just before you need them, - you buy vegetables buy them early in the day so that they may be out of the sun and dust, Then keep them in a cool, dry place, not necessarily in the refrigerator, until you wish to use them. Some people always soak green peas in cold water for an hour or 80 before shelling, This is very helpful if they are inclined to bBe a Nttle wilted. But never make the mistake of leaving the peas in * water any length of time as they rot much more easlly when moist than when dry. Peas should be cooked very caretully, It is.quite an easy thing to oyercook them, but at the same time they are not wholesome or toothsome if they are undercooked. Aboout Asparagus, Asparagus should be cooked carefully, as this too should not be cooked too much, Both these vegetables retain more of their original flavor ifthey are steamed instead of being cooked in bofl- ing water. However, it takes longer to steam a vegetable ‘thor- oughly than to boil it. Young carrots should be cooked with their skins on. Scrub them well and boil till tender or nearly 5o, Then drain, cool a little and After. that they may be sliced and cooked until very ten- der, only care should be taken that the water in which they-are cooked 'after they are peeled should be meager and that it should be used in making the sauce in which they are served. There is no reason under the sun why you should scrape new potatoes. If" you wash them thoroughly it. is just as well to cook. them. with the skins on. Time is thereby saved and un- doubtedly "some - very . .valuable food ingredients are saved that would otherwise be thrown away with the skin scrapings. A good many restaurants now- adays serve what they label a vegetable luncheon or a vegetable dinner, according to the hour of the day. * The Vegtable Dinner. This is a really delicious meal, if it is well prepared, and one has only to notice its popularity ; to realize that it fills a real desire on the part of those who eat much at restaurants. So many of the substantial - inexpensive dishes each day are meat dishes, with a little vegetable served with them, that the restaurant habitue gets to crave more vegetables, He can- not afford the side dishes of sev- eral vegetables, at twenty or thir- ty cents apiece, say, in addition to his meat order. If he orders the meat he must be content with- the three or four slices of carrot, the spoonful of string beans or Deas that comes with it. Then along comes the vegetable dinner or luncheon. It is a big dish with a substantial assort- ment of seasonable vegetables. This is an idea. for the home as well as the restaurant, A vegetable plate once a week is an ‘excellent thing at dinner., The whole point is to make it attractive and to glive it enough flavor, Half dozen plain boiled vegetables, no matter how daintily they are served, are rather lacking in flavor, But the same vegetables served with a little ih- genuity are tempting. Moreover, the varfation in serving usually adds to their food value, too. Good Combinations, For instance, suppose t! seasoned vegetables include new potatoes, young carrots, cauliflower, spinach and string beans, Serve the potatoes. with - butter and parsley, the carrots sliced and buttere caulifiower browned with a sauce, the spinach as a puree'and the beans with salt and butter. Or, you wish use a cream sauce on the potatoes and on the caulifiower,with lots of paprika on the ecaulifiowesr and parsley on the potatoes and serve the other vegetables with bute ter and salt. 4 Other good combinations are a creamed sauce onion, a potato ero- quette, buttered carrots, beans and - spinach & bolled onion, creamed potatoes, a slice of fried eggplant, a little mound of scaloped tomato and some buttered parsnips a slice of fried parsnip, boiled new potatoes, green peas and carrots served with butter and salt and some spinach, Eaaee————————————— don’t appreciate the pretty little pointed teeth around the edge of their half of a grapefruit at breakfast, but they do apprecfate having breakfast served ‘within a few minutes of the time they reach the dining room, i