FROM DAY TO DAY. 
O wash fine embroidered doilies or 
centerpieces worked in colored 
silks, use lukewarm water and fine 
white soap. Rub the article gently in 
the hands until cleansed, and then rinse 
through two waters (lukewarm) with¬ 
out bluing. Wring carefully, but do 
not starch. Instead of hanging up to 
dry, lay the articles between a folded 
sheet for a few minutes, pressing the 
folds, so as to absorb a little of the 
moisture, as with a blotter ; then, while 
still wet, iron carefully on the wrong 
side, drying with the iron. This brings 
out the embroidery beautifully, and 
gives the linen the crisp luster of new 
goods. Such articles should never be 
starched. The finest effect is obtained 
with ordinary table damask when treated 
thus—dried under the iron, without 
starch, but of course, it is extremely hard 
work, and work of supererogation to a 
busy housewife. With lukewarm water 
(preferably soft), good white soap, and 
careful rinsing, the colors of washing em¬ 
broidery silk do not fade, but one week 
with the family wash is destruction to 
them. 
* 
Nothing gives more pleasure to chil¬ 
dren of all ages than a well-arranged 
scrap-book ; not one filled with mean¬ 
ingless “ scrap pictures ” or advertise¬ 
ment cards, but one containing pictures 
of real merit from odd books or maga¬ 
zines. We can hardly expect a child to 
grow up with artistic taste, if the young 
eyes are accustomed only to mean or 
trivial pictures. It is a mistake to think 
that the child will care for colored pic¬ 
tures only ; good subjects in black and 
white, especially where a story is sug¬ 
gested, are interesting, even to small 
children. They should be arranged in 
the book with some idea of association— 
outdoor pictures on one page, animals 
on another, and so on. In selecting 
the book, choose it for the firmness and 
excellence of.binding, rather tban purely 
ornamental qualities. Paste in the pic¬ 
tures with prepared library paste rather 
than mucilage ; it sticks better, and al¬ 
ways dries smooth and free from blisters. 
If one wishes to prepare such a book for 
a Christmas gift, it is wise to begin its 
preparation early in the year, both col¬ 
lecting and pasting the pictures ; a satis¬ 
factory result cannot be obtained in a 
hurry. _ 
AMUSEMENTS FOR A CHILD’S PARTY 
T is sometimes rather difficult to start 
the fun at a child’s party ; some of 
the little guests are likely to be shy at 
first. A good way to break the ice is 
with a laughing game. All are seated 
in a ring, and the first must say to his 
right-hand neighbor, “ Ha, ha, ha,” 
loudly. No. 2 must repeat it to No. 3, 
and so on, and before it has got around, 
all will probably be in roars of laugh¬ 
ter, and the ground will have been pre¬ 
pared for other games. 
French blind-man’s buff, or tie-behind, 
will be found a very amusing game for 
children from seven to fourteen. One 
child has his hands (palms outward) tied 
behind his back with a handkerchief. 
He has then to try to catch one of the 
other children, which is very difficult, 
as, when he is near enough to any one 
of them, he has to turn his back in order 
to grasp the frock or coat with his hands, 
which gives an opportunity for slipping 
away. This game has the advantage 
over ordinary blind-man’s buff that, 
having the eyes open, the child is not 
likely to hurt himself by stumbling 
over furniture or getting too near the 
fire, and also that, in some cases, children 
are frightened at being blindfolded. 
As a rest after a romping game like 
the preceding, “ Rabbits ” will be a 
diversion. This game can be played only 
once in an evening, and the person con¬ 
ducting it should be very earnest and 
serious. Make all the players kneel in 
a circle, and spread their hands out on 
the floor in front of them so that the 
little fingers and thumbs meetall ’round. 
Great care must be shown in making the 
circle complete. The leader then asks 
the person on his left, “ Do you know 
how to play rabbits ? ” The answer is, 
naturally, “ No,” and the question and 
answer are passed all around the circle 
until it comes to the turn of the leader 
to answer, and his or her reply, instead 
of being simply. “ No,” is, “ I am sure I 
don’t know, and I think we would all 
better get up again.” The absurdity of 
this makes it very comical. 
An old-fashioned but amusing game is 
blowing the feather. The players take 
hold of the edges of a large sheet, stand¬ 
ing all around it; the sheet is then held 
out perfectly flat, the height being a 
little above the players’ waists. A 
chicken feather is put on the sheet, and 
the players have to keep it blowing 
about, without ever blowing it off the 
sheet. 
For older children, a most interesting 
geographical game, demanding a good 
knowledge of geography, together with 
a retentive memory, is played as follows: 
All the party present must be seated 
’round the table, and be provided with 
long strips of paper three to four inches 
wide, and pencils. One of the players 
must be selected as arbiter and time¬ 
keeper. A letter is then decided on, say, 
for example, the letter B, and each 
person must write on his paper all the 
places, rivers, mountains, lakes, etc., 
that he can think of as quickly as pos¬ 
sible in a given time, beginning with 
that letter. Seven minutes is the time 
usually allowed ; the arbiter places his 
watch on the table in front of him, and 
calls out “ Time’s up ” as soon as the 
seven minutes have elapsed. He then 
calls on the player seated on his left 
hand to read out the names on his list, 
and as he does so, he and all the other 
players erase those names which they 
have also put down. Possibly all the 
names the first player has put down 
have to be erased and do not count. The 
next player then reads out the names on 
his list, and so on till all have read, the 
player who retains the highest number 
of names on his paper being declared 
the winner of that round. Another 
letter is then selected, and the game 
again proceeded with. Pretty little china 
ornaments, or other knick-knacks, or 
fancy boxes of chocolates or sweets, 
form appropriate prizes for the winners, 
and it will be observable in playing this 
game that those who remember the 
names of the least known places are 
generally the winners, as they are less 
likely to be caught by finding duplicates 
of them on other papers. This geograph¬ 
ical game has frequently afforded great 
amusement as well as instruction to a 
merry party of young people during the 
long winter evenings. The same game 
might be applied to birds, animals, or 
plants, and it is really educational. 
In games calling for forfeits, instead 
of some of the ordinary penalties, some 
trick of agility amusing to the guests 
may be substituted, such as this candle 
trick: Place a lighted candle on the 
table and walk three paces back from 
it; blindfold yourself, turn round three 
times, walk forward and try to blow it 
out. 
The walking stick penalty is as fol¬ 
lows : Stand about 12 or 14 feet from an 
open door. Hold a walking stick up 
straight on the floor with both hands, 
place your forehead on the handle, turn 
’round three times, and try to walk 
straight through the door. 
Some of the boys might show their 
agility with the newspaper forfeit: 
Place a newspaper on the floor, folded 
so that it stands about a foot high. Then 
hold the left foot up at the back with 
the right hand, hold the right ear with 
the left hand in front, stoop down and 
try to pick up the paper with the teeth 
without falling. 
Two or more boys might be condemned 
to place the cork : They stand in a line 
a little distance apart, with their feet 
level, and holding a cork in the right 
hand. They then stoop, and, resting 
their left hands on the floor, place the 
corks as far away as they can reach 
with the right hand, but they must be 
able to rise again without falling, shift¬ 
ing the feet, or moving the left hand. 
As a trial of equilibrium, nothing is 
funnier than to see the victim seated on 
a bottle, trying to thread a needle. The 
bottle should be the ordinary sloping 
shape used for ketchup, and is laid on 
its side. The boy who tries this forfeit 
has to sit on the bottle, and then, stretch¬ 
ing his feet straight out in front of 
him, places one foot on top of the other, 
and tries to thread the needle while in 
that position. 
While there are other really educa¬ 
tional games, like the geographical one 
given, we cannot expect children to de¬ 
vote themselves to them; they must 
have some wholesome romping, hence 
the never-fading popularity of “ London 
Bridge’’and all the noisy, active play 
that healthful children must indulge in. 
" PINCH-TIME 
EFORE the days of canned fruit and 
vegetables, the Southerners called 
the early spring “pinch-time.” Although 
we may not need to express it quite so 
strongly, the gap between winter and 
true spring is, certainly, a season to try 
housekeepers’ souls. Winter vegetables 
gone, no green things growing, and ap¬ 
petites flagging. Wbat shall we eat ? 
If one has canned rhubarb, currants 
or cranberry, now is the time to use them. 
Those who have parsnips to bring from 
their winter beds, may consider them¬ 
selves fortunate. Canned vegetables are 
not particularly relished by us, but 
canned tomatoes are a stand-by, and 
their acidity recommends them at this 
season. Canned goods of all kinds have 
a better taste if turned into an open 
china dish to stand half a day before 
using. Salads are a welcome addition 
to the bill of fare. Of course, we may 
not have the dainty ones composed of 
early greens, but potatoes, onions, eggs, 
beans, corn, parsnips and meats of all 
kinds may be utilized, alone or in com¬ 
binations. 
A variety in the manner of serving 
every-day articles of food, helps to tempt 
the uncertain appetites. 
Tomatoes and Rice. —When the rice 
is cooked dry and nearly soft, add some 
canned tomatoes, season generously with 
butter, also salt, pepper and sugar, if 
one likes (we do not). Boil 10 minutes 
and serve. This is good for supper in 
place of potatoes or any other warm dish. 
Tomato Toast. —One can of tomatoes 
stewed 10 minutes, seasoned with salt 
and pepper and rubbed through a col¬ 
ander. Heat a scant cup of milk or 
sweet cream (to which a pinch of soda 
has been added) to the scalding point ; 
add a bit of butter, then the tomatoes. 
When hot, pour over slices of toasted 
bread, which are spread upon a deep 
platter. 
Salmon Salad. — Remove bone and 
skin from a can of salmon, add a little 
pepper, salt and vinegar, and pour over 
it a dressing made by beating gradually 
into a half-cup of softened butter a scant 
teaspoonful of made mustard, the yolks 
of four eggs, added one at a time, and 
beating two minutes each time ; last of 
all, four tablespoonfuls of vinegar 
beaten in a little at a time. Heap upon 
the salmon. Pass crackers with this 
salad. 
Onion Salad. —Crumble white bread 
into bits, dry in the oven until brittle 
enough to rub through a sieve. Boil 
four eggs hard. Chop two of the whites 
with two small onions. Mix this to¬ 
gether with two teacupfuls of the sifted 
crumbs, two tablespoonfuls of melted 
butter, a teaspoonful of salt, a little 
pepper, and three tablespoonfuls of 
vinegar. Add lukewarm water to make 
a smooth mass, place in a dish, smooth 
the top, rub the yolks of the eggs 
through a sieve to cover. Cut the re¬ 
maining whites into rings and scatter 
over the top. 
Pea Soup. —Place a pint of split peas 
in two quarts of water and stew several 
hours, until quite soft. Then add three 
sliced potatoes, and small quantities of 
other sliced vegetables, as parsnip, 
onion and ruta baga, if one has them 
at hand, adding water to make up the 
quantity that has evaporated. Boil 
three-quarters of an hour, then strain 
through a colander, mashing the peas 
and vegetables through with a spoon. 
Season with pepper, salt, and butter, 
and add a cupful or more of sweet cream 
just before serving. 
Ham Omelet. —Beat together six eggs 
and six tablespoonfuls of milk, pour 
half into the pan and sprinkle over it a 
cupful of chopped boiled ham. When 
the eggs are partly thickened, pour in 
the remaining portion and set in the 
oven to brown on the top. Slip upon a 
round platter without folding. 
Parsnip Puffs. —Beat two eggs thor¬ 
oughly, and add, without stirring until 
all the ingredients are in, one pint of 
cold water, one pint of flour, two heap¬ 
ing teaspoonfuls of baking powder, one 
scant teaspoonful of salt, and one pint 
of mashed, boiled parsnips. Stir only 
enough to mix well. Drop tablespoon¬ 
fuls of this batter into hot butter in a 
frying pan and brown, mary s. stelson. 
Throat I 
Coughs 
Is there a tickling in the 
throat? Do you cough a great 
deal, especially when lying 
down? Are you hoarse at 
times ? Does nearly every cold 
you take settle in your throat? 
These "throat coughs'' are 
very deceptive. Don't neglect 
them. Troches, or cough 
syrups won't touch the spot. 
You must take remedies that 
will enrich the blood, tone up 
the nerves; and heal the in¬ 
flamed membranes. 
SCOTT'S EMULSION of 
Cod-liver Oil with Hypophos- 
phites contains such remedies. 
It has wonderful nourishing 
and healing power. The cause 
of the cough is removed; the 
whole system is given new life 
and vigor; and the danger 
from threatening lung trouble 
is swept away. 
Book about it free. 
For sale by all druggists at 50c. and 
$ 1 . 00 . 
SCOTT & BOWNE, New York. 
