800 HOMH AND FLOWERS 



WHAT OUR CORRESPOIN^ DENTS SAY 



Household Conveniences 



"I first had my new porcelain-lined sink put 

 up so high that I could wash dishes without 

 stooping. At the left end of it stands my table, 

 with the legs pieced at the bottom to raise it 

 even with the top of my sink. As I found that 

 the edge of the sink was wearing out my aprons, 

 I had a carpenter cover it with a half-round of 

 smooth pine which obviated that difficulty. At 

 the right of the sink is a small shelf placed at 

 the same height, to give place for the soap 

 dish, box of gold-dust, scrubbing-brush and 

 small brush for cleaning potatoes, etc. On this 

















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A SUGGESTED MODEL FOR A KITCHEN 



is also a small rectangular piece of inch pine 

 board to set into the sink to rest tea-kettles 

 upon while filling them, and for other vessels 

 used on the stove. Upon this shelf are driven 

 several nails upon which hang hammers, ice- 

 pick and hatchet— a small hole being bored 

 in the handle of each for the purpose. Under 

 the sink also stands a somewhat high stool, 

 upon which to sit when my work will allow. 

 In the left-hand corner of the sink is a tri- 

 angular wire strainer, which is made to receive 

 skins of fruit and vegetables, to catch the coarse 

 materials in the dish-water, if the maid has 

 failed to carefully scrape the dishes, to serve as 

 a colander, to sift the earth for fiower-pots, 

 and a dozen other purposes. Behind the sink, 

 fitting closely over its edge, is a strip of zinc, 

 twelve inches high, which protects the paint 

 and keeps the woodwork perfectly dry. Above 

 this there are double japanned clothes-hooks, 

 which screw into the wall at intervals for sup- 

 porting dishcloths, wire dishcloth, water-dippers 

 and other conveniences. On the table and ex- 

 tending over the sink is a shelf, perhaps seven 



or eight inches wide, for containing a closely 

 covered can for coffee, another of tea, the 

 kitchen lamps and cook-books. On this shelf 

 lies a fine-grain scythe stone, for sharpening the 

 kitchen knives, a most valuable adjunct to the 

 cutlery supplies. On the kitchen table is a 

 covered tin pail containing sugar to be used in 

 cooking, another pail in which to pour drippings 

 of fat, a small can to contain lard for greasing 

 pans, and utensils for cooking the cereals, milk,, 

 etc. 



"There should always stand on the table, or 

 near at hand, dredging boxes for salt, pepper, 

 flour and sugar. One who has not used them, 

 cannot estimate their value in saving time, 

 soiling of hands, and the dainty preparation 

 of foods, as the even distribution of seasoning 

 is so necessary. The kitchen knife-box should 

 always contain a cooMng palette Tcnife, broad 

 at the end, flexible and always at hand, to 

 scrape out dishes. Made of elastic steel, it fits 

 the shape of any dish, and is a great help. The 

 broad palette knife used by house-painters to 

 mix their colors would answer the same purpose 

 well."— Mrs. James T. Edwards, Bandolph, 

 N. Y. 



From an Oklahoma Reader 



"Aside from attending church on Lord's Bay 

 we have no recreation whatever, as we live too 

 far from town to attend lectures. And when 

 I tell you that nine-tenths of the settlers here 

 had to build sod houses you can imagine about 

 how much we had to spend for reading matter. 

 We have (one by one) put up little frame cot- 

 tages, and planted trees and shrubbery, until 

 this vast prairie is beginning to look very much 

 like civilization. Yet when I step out in the 

 fresh air after the day's work is done, and 

 see the little lights twinkling all around in the 

 little homes, there is something very pathetic 

 about it all to me. I think of the hardships 

 and privations we have all endured, the sick- 

 ness and death of some of our dear ones and 

 no physicians within call, and, when the coyote 

 begins his dismal howl, I wish we could fly back 

 home to the states and forget it all." 



Some Uses for Ham Fats 



"Save the fat from the kettle of boiled ham 

 water by skimming it from the top after th© 

 water becomes cold. Clarify by boiling on the 

 back of the stove in a kettle containing a little 

 water and a cup of sweet milk. This fat can 

 be used for greasing dishes of scalloped goods, 

 or lard and used for frying croquettes and 

 French fried potatoes, and for greasing the 

 spider for hash, vegetables, griddle-cakes, fried 



