TH - Canada Southern Railway

loosen the metal stopper of the hotwater
bottle which refuses to be
turned by hand.
A clothes-pin also comes in handy
for turning the key when a box of
sardines is being opened.
When the cap of the oil can makes
up its mind to be balky and stick like
glue, the ever-helpful clothes-pin can
persuade it to change its mind.
A handful of clothes-pins and a
little direction will amuse the little
children and keep them happily out
from under a busy mother's feet while
the activities of the kitchen are progressing.
Increased length of life is assured
to clothes-pins if the housewife puts
them, when new, into a bucket and
covers them with boiling water to
which a little washing soda has been
added, lets them soak for about half
an hour, rinses them in cold water,
and dries them in the sun.
Caring for Rugs and Carpets
MALL rugs should not be subjected
S to a beating on the clothesline, or
to unusually hard shaking. They may
be cleaned better by being placed, right
side down, on the grass and then
beaten with a flat carpet-beater.
Sweep off the surface dust which the
beater has liberated, turn the rug
right side up and sweep well. This
is a more effective method of cleaning
small rugs and is not so hard on them.
Rag rugs when soiled can be washed
in the machine and will then look
fresh and new. A good way to rinse
them is to hang them on the line and
turn the garden hose upon them, leaving
them to drip dry.
Small rugs may also be scrubbed
with soap and water. Scrubbing brush
and brooms are used by some housewives
for the rug-scrubbing process.
To scrub a small rug lay it on a flat
surface and scrub with hot soapsuds,
rinsing with a cloth wrung out of
clear water. Braided rag rugs which
are too large and clumsy for the machine
may be washed in this way.
If you are afraid that moths may be
harboring in any part of your carpets
or rugs spread a wet towel smoothly
over the place under suspicion and
iron over it with a hot iron. Apply
plenty of heat and the steam will kill
the moth. If heavy furniture which
is seldom moved sits on the carpet or
rug, pay special attention occasionally
to such places since moths are prone to
select them as their breeding pens.
Turpentine applied to carpets where
moths are harbored also has the good
effect of routing them.
Small rugs, whose binding has become
frayed, may best be fixed by use
of the sewing machine. They may be
entirely rebound, if necessary, or the
loosened binding may be stitched firmly
in place again.
When carpets rip along the seams
turn them over on the wrong side and
overcast with heavy thread, pulling
the two edges well together.
Ingrain carpets that have worn thin
in spots may be saved from going into
holes for a while by close darning with
heavy carpet yarn of matching color.
It is best to darn in the backing first
by running the threaded needle
through the backing threads of the
carpet, on the wrong side, and after
the material is thus strengthened and
re-inforced, to darn in a pattern on
the right side by simulating the design
of the carpet.
Carpets and rugs should be turned
about and changed occasionally so as
to distribute hard wear. Small rugs
laid over carpets where there is unusually
hard wear will help to lengthen
the life of the carpet, as well as to
minimize the cleaning.
Do not cut a rug to admit of attaching
an electric light cord. The cord
for the living-room table light or the
dining-room toaster can be passed
through the rug in this wise without
ruining the rug: With an ice pick
carefully separate the heavy threads
in the back of your rug at the place
where the wire must go through. Enlarge
the small hole which the sharp
point will soon make until it is big
enough to pass the cord through. This
can be done without breaking a thread.
The threads will close in around the
cord while it remains in the opening.
When the cord is removed from the
opening in the carpet the threads can
easily be pushed back into place by the
fingers and the hole will have disappeared.
Fruit and Vegetable Candies
A LTHOUGH we do not usually
think of fruits and vegetables as
having candy possibilities, still there
are many clever ways to use both in
confections which are delicious and
healthful.
Pineapple Fudge
Cook together until it spins a thread
the following: Two cups granulated
sugar, one-half cup corn syrup, onehalf
cup water and one-fourth teaspoon
cream of tartar. Have ready
one-half cup each of chopped candied
pineapple and walnut meats. Beat
the whites of two eggs until stiff and
dry. Turn the boiling syrup over the
whites of the eggs, continuing to beat
all the time, until the mixture is
creamy and cold, beating in the
chopped pineapple and nut meats soon
after the syrup is added to the eggs.
Candy Roly Poly
Cut finely half a pint of citron, half
a pint of seedless raisins, half a pound
of figs. Have ready blanched a quarter
of a pound of shelled almonds and
New York Central Lines Magazine for May, 1928
a pint of shelled peanuts. Put into a
saucepan two pounds of granulated
sugar slightly moistened with a little
vinegar, just enough to start the
sugar melting. Heat slowly and boil
until it hardens slightly when dropped
into cold water. Do not allow to boil
till it gets to the brittle stage. Beat
the mixture for a few moments, then
beat in the mixed chopped fruits and
nuts. After it has cooled off somewhat
pour into a wet cloth and roll
like a pudding, twisting the ends of
the cloth to keep it in roll shape.
After it is cold slice it down in pieces
as needed.
Peach Leather
Stew a pound of peaches, pared and
halved, adding a quarter of a pound
of granulated sugar. Mash the
peaches and sugar finely and cook
until quite smooth, and not too juicy.
Pour out on buttered pan and set in
the sun to dry. When dry the fruit
mass can be rolled up like leather.
Cut crosswise to serve. This is a
sweetmeat which our grandmothers
used to make and is»especially wholesome
for children.
Orange Drops
Extract the juice and grate the rind
of one large orange. Remove seeds
and combine the two. Stir in enough
confectioners' sugar to make the mixture
stiff enough to form into small
balls. Leave the candy in balls or
flatten out by pressing slightly with
a knife.
Strawberry Candy
To one pound of strawberries add
one-half pound granulated sugar and
allow to stand over night. In the
morning boil the mixture until the
berries are clear. Spread out thinly
on a platter and dry in the sun, stirring
about occasionally. Most of the
juice will be absorbed into the berries,
which will swell up quite round and
plump. Then roll the berries in granulated
sugar for serving.
Carrot Candy
Put into a saucepan one and onehalf
cups of grated carrot, one and
one-half cups of granulated sugar and
one-half cup of water. Cook until it
is thick like a preserve. In another
pan, while the above mixture is cooling,
cook to a soft ball stage two cups
granulated sugar and one-half cup of
water. Take from the fire, flavor
with vanilla or lemon, and add the
cooled carrot mixture. Return to the
fire and cook again to the soft ball
stage, then beat as it cools until the
mixture looks rich and creamy. Pour
into buttered pans and when cooled,
cut into blocks.
Raisin Penuche
Have melted in a pan two table-
New York Central Lines Magazine for May, 1928 61
spoons of butter. Add to this two cups
of light brown sugar, one cup of white
sugar, one cup of milk or cream and
a pinch of soda. Heat slowly until
sugar is dissolved, stirring to prevent
scorching. Cook until candy makes
a firm ball when tried in cold water.
Take from the fire and stir in one
heaping tablespoon of marshmallow
cream. Set aside in the pan to cool
and then add one-fourth teaspoon salt
"and one teaspoon vanilla. Beat well
with a spoon until thick and creamy.
Have ready one-half cup of chopped,
seedless or seeded raisins and one-half
cup of coarsely chopped nut meats.
Knead or work the nuts and raisins
into the candy and press the mixture
into buttered pans. Cut into squares.
Potato Candy-
Put through a sieve enough freshly
boiled hot potato to make a cupful.
Stir in two pounds of confectioner's
sugar. The candy should have the
consistency of pie dough and should
be firm enough to roll. If not of this
consistency add more sugar. From
this all kinds of delicious and different
sweets may be fashioned. A piece of
the candy dough may be spread with
peanut butter or raspberry jam and
then rolled like a jelly roll and sliced.
Flavors and colorings of various kinds
may be used in the candy dough which
may be shaped into balls or cut into
fancy shapes with small cutters. Delicious
chocolate creams can be made
by coating the balls with hot chocolate.
Nut meats make a fine combination
with potato candy. They may be
ground fine and mixed into the dough
or they may be left whole and garnish
the tops. Firm, small fruits, such as
Malaga grapes, may be encased in the
candy dough, as may also slices of
larger fruits such as ripe peaches.
This candy also makes a fine filling
for dates. It may be colored, too, if
it is desired to use it for carrying out
any particular color scheme.
Left-over Egg Yolks
When egg yolks are left over, cover
them with milk before setting in the
refrigerator. They will keep nicely
this way instead of getting hard as
they otherwise would.
JpOR a pattern of either of the
above styles, send fifteen cents
in stamps or coin to the Fashion
Bureau, New York Central Lines
Magazine, 22 East Eighteenth
Street, New York, N. Y. Enclose
ten cents additional if yoif wish a
copy of Fashion Magazine.
C * vlJ
Fashionable Costumes to Make at Home
DESIGN No. 3066 — ATTRACTIVE
MORNING OR PORCH DRESS. Checked
rayon crepe is the medium chosen for this slenderizing
model for the busy housewife. The
reversible fronts have attached tie strings that
slip through bound openings and tie in youthful
bow at back. It may also be made with long
sleeves gathered into narrow cuff bands. It is
very effective made of orchid linen with piping
in purple of self-fabric, printed linen; in tiny
checked gingham in nile green; flowered dimity,
pale blue cotton broadcloth with sateen finish,
or daffodil yellow shantung. The pattern comes
in sizes 16 and 18 years, and 36, 38, 40, 42,
44, 46 and 48 inches bust measure.
DESIGN No. 3404—A SMART DRAPE
ON A PRINT FOR AFTERNOON WEAR.
The jabot frill of the bodice combines with
circular inset of skirt, which is topped by a
stitched tab and buckle, to give delightful expression
of the more feminine mode. It is
slender, youthful, and ever so wearable, fashioned
of printed silk crepe, figured chiffon,
crepe satin, sheer woolen, flat silk crepe, or
Celanese chiffon voile. The patterns for this
attractive model, which is easily made, may be
had in sizes 16 and 18 years, and 36, 38, 40, and
42 inches bust measure. For the 36-inch size,
it can be made with three and one-half yards
of 40-inch material.
The Summer Fashion Magazine, just off the press, shows styles for
woman, the miss and the kiddies, tells what the stout and short woman should
wear, and gives valuable articles about vacation trips. Send ten cents today
for your copy, addressing the Fashion Department.