17 
too imich monoT in hodding for show— 
thick l)edsi)rcii(ls and fancy comfortables, 
both bard to wash with any degree of 
success. Inst "d have plenty of only 
fair-to-good quality of white spreads 
and tie your own lightweight covers 
within cloth that always looks clean after 
a thoroughly g(x»d purifying. In mak¬ 
ing colored coverings it to buy an 
extra length of cloth, split and hem down 
sides and across ends as a protection 
across the top and the bottom of a quilt 
or a comfortable; but when a white 
bedspread is soiled about the edge, the 
center always needs Avashing to free 
it from dust. 
In buying Avhite outing cloth sheets, 
select as large a pair as you can afford, 
and cut apart and hem, and use as mus¬ 
lin sheets; but if too narrow to protect 
the bed underneath, use between old 
muslin sheets. In using jiew unbleached 
sheets, use Avith the narrow hem at the 
head until they are nicely bleached. 
In fact, if all ncAV or partially Avorn 
sheets are thus reversed, they will bast 
much longei’. Strong Avimis and freezing 
Aveather are especially severe on sheets 
and tablecloths. A pad over a mattress 
or the feather bed is a necessity, but 
with a really good mattress there 
.should be a coA-er of .strong muslin, un¬ 
bleached factory, Avell secured over the 
springs or the Avoven Avire mattress. 
Some houscAA'ives i)rotoct their ncAV pil- 
loAV ticking Avith fitted covers of muslin, 
a task, and an item Avhen ucav muslin is 
high in price, but it is a simple matter 
to baste a strip of old muslin around 
jiilloAv ticks and thus keep your pillows 
free from a yelloAV tint as long as pos¬ 
sible. At the first break open the end 
of pilloAv cases, run together, reversing 
the Avorn centers to the outer edges. 
Small economies are noAV in order. 
The old-fashioned fall-leaf tables were 
left with right-angle edges and comei-s— 
destructive to tablccoverings. If such a 
table is in use, remove the angle with a 
block plane, a Avood rasp and sand¬ 
paper, no matter hoAv good a pad you 
have, if you are conserving your linen. 
As soon as a break appears darn it, 
using white darning cotton—a test for 
your genteel handicraft skill—don’t Avait 
for a vulgar patch on a tablecloth. In 
ironing linen, lo not ahvays place the 
fold in the center. Never hang napkins 
or handkerchiefs on a line with a slack 
betAveen the corners, to dry quickly, or 
to be bloAvn out of shape, SAvinging from 
the corners. ConserA-e corners by lapping, 
hang .smoothly and pin betAA’een corners. 
When toAvels break in the center, open 
and Avhip the selvage edges together; 
they make a soft toAvel for children, 
and for the houseAvife’s use as a hand 
tOAvel, in cooking and baking. 
Conserving tablcAvare is a question 
of training and nerve condition. The 
mother Avho seldom breaks a di.sh will 
naturally keep the greater part of her 
first dishes, and train her daughters 
from childhood, that glass and crockery 
should be handled in a level-headed and 
steady-handed manner. Only the best 
of china could long stand boiling hot 
Avater and food, and baking hot fat 
meats. Hot drinks and food should be 
alloAved to cool someAvhat before trans¬ 
ferred to serving dishes. Table dishes 
should never be placed in a hot oven. 
No leftover food should remain on a 
choice dish. No choice dish should ever 
be placed in a refrigerator, or stacked 
Avith common and heavier pieces in dish- 
Avashing. DishAvashing should be a sane 
and sanitary process. The tablcAvare 
family cannot be railroaded about on 
scheduled time, and escape frequent 
“smashups”—fatalities, and a long list 
of the slightly injured—everyday re¬ 
minders of unAvise haste. 
MEDORA CORBETT. 
More About Whole Wheat Bread 
On page 1.379 I find the inquiry of M. 
S. P., asking hoAV to get home-ground 
Avhole Avheat flour. We think we have 
this problem solved in a very satisfactory 
way. AVe have a small feed mill; it has 
two sets of burrs for grinding, one set for 
feed and a finer set Avhich Ave use for 
Avbole wheat flour. We use a gasoline 
engine to run this mill and grind 100 
pounds or more at once, as this flour will 
keep AA^ell if kept cool and dry. Either 
RURAL NEW-YORKER 
the rod or Avhite bi'rry ground line in this 
manner makes excellent bread. I send 
my recipe for broad, which I make every 
morning, .as it is much better fresh: One 
quart of SAveet milk, one cup of broAvn 
sugar, one cup cooking molasses, tAvo tea¬ 
spoons soda, a little salt and seA'en <-ups 
of Avhole Avheat flour. Steam this two'i 
hours, then set in tjie oven just to dry off 
the to]). This makes three small loaA’e.s. 
One can us(' onc'-h.-ilf this rule. Avhich 
makes one large loaf. I have a four-shelf 
cooker Avhich I use for stiviming all sorts 
of things. It is A'ory nice for canning, as 
it holds 12 quart cans at one cooking. 
However, one can use any kind of a 
.steamer for this bread. 
I think M. S. P. wimts to get aAvay 
from the idea of a hand mill. One mill 
like this oAvned in a vicinity AA-ould do 
much better than a hand mill. AVe use a | 
four-horse|)oAver engine. All Avheat must 
be clean, as the entire berry goes into the 
bread. c. F. T. 
.Stopping Leaks 
Someone forgot to emi)ty the water 
from tin' toilet i)itcher in the guest room. 
Heat Avas turned olf. Came a night of 
biting cold, and the pitcher has a crack 
across the bottom from Avhich the AA-ater 
oozes slowly. Do not throAV UAvay the 
Tlverybnciy tlicsr (l.n.vs Is carryliiR one of those large 
hnittlng b.'ig.s. .somp of wlileli are very expensive when 
one lias to bu.\- them icaaymaue ni a specialty shop. 
Design No. 1 L’.ss is a very Iiainisonio bag wlien 
einbrolderctl in slIU. Tlic enil)roi(iery is done with 
the ontliiie stltcl\. only witli doubled thread. The 
designs are on liigli lustre. Jlalcyim inesaaline and 
liavo linings of same material. It may be liad In 
navy blue with liglit blue lining and brilliant light 
bine silk for embroidering, or old rose witli oliani- 
pagiie lining and deep old rose silk. Tim price of 
.fl.iiO ineludes size 12 oval jaiianned metal bandies, 
wliicli are to he covered with either ribbon or waste 
material from bag. 
seemingly useless pitcher lind spoil the 
set. Instead, cletinse and dry it thor¬ 
oughly. Then pour in melted paraffin, 
turning the pitcher .so that the iiaraffin 
comiiletciy covers the crack, ^^':hen this 
luirdeus the pitcher Avill be Avatertiglit, 
provided no AViiter Avarm enough to melt 
the partifliu is used. A cracked vase may 
often be redeemed in the same Avay. 
.Tars that have become crticked may be 
mendt'd Avlth ptiriifliu so as to contain cold 
pickles, presciwes and Viirions commodi¬ 
ties. After a thorough sterilizing, Avliich 
removes the paraffin, they may be easily 
remended and again used. j 
The enamel Avater pail Avhicli has { 
s|»rung a leak is considered hard to mend, i 
aiud is too often discjirded. It requires 
but a few minutes each time the pail is 
AA'ashed to cover the broken place with 
paraffin, Avhich renders the pail Avater- 
tight. ALICE ilAKOARET ASHTON. 
Beef Fat for Shortening 
I "have used beef fat for many years; 
I prefer it to any shortening on the 
market. I use it for pastry, cake and 
all kinds of frying. I get the suet, 
cut it in small pieces, soak it in an iron 
kettle on the stove, put ahoiit one tea¬ 
spoonful of salt and cook it till .scraps 
are a light hroAA'n. Drain in colander. 
When cold beat it AA’iith Avooden ladle till 
it is Avhite as beaten Avhites of eggs. 
E. M. M. 
If you will not hear reason, she will 
Burely rap your knuckles.—Hoiijamin 
Franklin. 
Things that never could have made a 
man happy develop a poAver to make him 
itrong.—Phillips Brooks. 
A modest,_ sensible and well-bred man 
AA’ould not insult me, and no other can. 
—CoAvper. 
Use Plenty 
of Water 
A*-*.- -'•*1** L 
Strength 
in Flour 
The strength of a flour is 
determined largely by the a- 
mount of water it will absorb. 
Bread made from a good 
strong flour will not dry out 
quickly. The extra amount of 
water absorbed in the mixing 
keeps the bread moist and fresh. 
If your bread dries out in 
no time, and you have to bake 
often and in small batches, it 
is probably because the flour 
you use lacks strength. 
Bread made from Pillsbury’s 
Best flour stays fresh a long 
time, because Pillsbury’s Best 
is a strong flour and absorbs 
lots of water. 
The Flour Question Settled 
Pillsbury Flour Mills Company, Minneapolis, Minn. 
