MISCELLANEOUS.

SERVANTS.

NO one serves from mere choice, therefore we should treat those serving us kindly, and not notice every frown or cloud stamped on their faces; they can not smile at all times. They have their secret sorrows, aches and pains as well as the mistress of the mansion, which alas they can not or will not confide to others. Pick out a servant's good qualities and weigh them with good judgment against the bad, and if the better qualities outweigh the others try and have patience with her. You will probably find your reward in so doing. It is often better to teach less experienced help than to put up with the arrogance of one who feels her superiority. Visit your kitchen daily or as often as occasion requires. Reprimand your help kindly, tell them to do things so and so, in a pleasant tone and always say please. Servants and children are great imitators, and the consequence will be they will do likewise. How pleasant is a home where kindness reigns! A good and appreciative servant will show her appreciation by serving to the best of her ability.

MARKETING.

Every housewife should do her own marketing; no matter what her position in life may be she should not be above this--and be proud of her knowledge and understanding in selecting and purchasing such stores as are needed in her family. Before marketing, pay a visit to the kitchen store-room, see what is needed and sometimes see more--see whether the pantry is kept as it should be. If there be a surplus of stale bread order it to be used up for puddings, toast, etc.

WORK.

Plan your work and meals ahead; never wait until to-morrow comes for this. By planning your meals ahead you will know just what to order when marketing, and the cook will never have to wait for the butcher; her meat being in the refrigerator and her vegetables ready, she will have ample time to bake and make any dessert desired. Everything depends upon good management.

DISHWASHING.

Collect all your dishes together, scrape all plates and platters clean and pour all the remaining tea or coffee out of every cup. Have ready two dish pans, one to wash and the other to rinse the dishes in, and fill a large pitcher with hot, soapy water to receive knives, forks and spoons. Wash all glassware first, not using any soap, and be particular about rinsing all goblets that have contained milk in cold water before washing with hot, as the milk gives the glass a murky look if put into hot water. Wash all your china in hot, soapy water or soda and rinse in clear, boiling water. Kitchen utensils should be cleaned and scoured carefully after each meal. Every tin cover, pie-plate and kettle should be scoured with sapolio or sand and soda water after using--the rolling pin and pastry board likewise. Have a stationary covered box convenient to your kitchen sink, in which to keep chamors skin and sapolio to clean the faucets after each dish-washing.

HOW TO PRESERVE LUNCHES.

In preparing a traveler's or a picnic lunch, lay a damp napkin, wrung out in cold water, at top and bottom of the lunch so as to envelope it entirely. This will keep it quite fresh for a good many hours.

Groceries such as rice, barley, peas, beans, raisins, currants, citron, etc., should be put into covered glass jars as soon as received--Mason frut jars will answer this purpose--then arrange them on shelves in your pantry. This will help to keep your pantry clean and also save time, for you can then see at a glance what you are looking for and know when to order a fresh supply.

Stove-blacking and other like articles should be kept within easy reach, say in a covered box on the wall back of the kitchen range. See that your stove is brushed off at least once every day, and wiped off at intervals with old newspapers. Old newspapers spread on your kitchen table while working will save you considerable scrubbing.

For cleaning woolen garments of any description, especially boys' and men's clothes, dissolve four ounces of white Castile soap, cut up fine, in one quart of soft water, over the fire. When dissolved, add four quarts more of water; then add four ounces of ammonia, two ounces of ether, two ounces of alcohol, and one ounce of glycerine. Bottle and keep for use. This will keep forever.