HOUSEHOLD SANITATION.

Kaipara and Waitemata Echo, 8 May 1914, Page 8

HOUSEHOLD SANITATION.

c Any defects in the drainage system' or an imperfect water supply make themselves specially felt upon the health of the family, and particularly in country district* it is desirable to look carefully after the drains during the warmer months of the year. The wise housewife will have all traps periodically examined to pre vent the accumulation of solid materials. In some houses the traps are veritable cesspools, and the only attention the housewife may pay to unpleasant smells which result is tc buy some strongly smelling disinfectant, and she is perfectly satisfied when she does a Way with thf smell. But the cause is left untouched., and the family health Buffers: Make a rule that bedroom slop* 1 of soapy water are never poured in"- -^gsA. to the sinks, but always disposed a'in the closets, which should after wards be flushed with clean water In warm weather one of the patent antiseptics should be used occasionally for flushing. All sinks in kitchens and sculleriesshould be scoured with hot water two or three times a week, and th«r housewife must be careful that servants do not allow accumulations of grease in these places. A stopped pipe is not only a troublesome but a serious matter in the house. If a pipe becomes stopped up attend to it immediately. A strong solution of soda dissolved in hot water may be sufficient to dissolve the grease and clear the obstruct tion. If not, have the plumber in at once. As regards water obtained from wells and used for drinking purposes, it is a serious mistake to suppose that filtering it will make it pure. Water that is the least doubtful should be both filtered and boiled—the former to keep back solid matter such as sand, insects' eggs, etc., and the latter to de j stroy microbes. Visitors to country places, should always insist on having the water boiled, a precaution which the "natives" are almost certain to neglect. TWO DELICATE RECIPES FOB NEW POTATOES. To some people the special dressing of new potatoes seems something like "painting the lily"—until they have tried one or two delectable recipes such as these :— New Potatoes Crumbled.—Required : One egg, crumbs, salt and pepper, one pound of potatoes. Choose well-shaped, large potatoes. Wash/ scrape, and boil them in boiling; water with a sprig or two of mint in it and a little salt, and, when cooked, lift them out and dry them in a clean cloth. With a sharp knife cut each in halves lengthways, and dust them over with salt and pepper. Dip each piece into beaten egg, ,and then cover it with crumbs which have been browned in the oven. Put the potatoes on a greased baking tin, and bake them for about ten minutes. New Potatoes a la France.—Required : Two pounds of new potatoes, a sprig or two of mint, a teaspoonful of salt to each quart of water, a teaspoonful of chooped parsley, a squeeze of lemon-juice, a small piece of butter. Wash and' scrape the potatoes. With a round' "vegetable scoop" scoop out from the potatoes a number of little ballslike marbles, and boil these till tender in boiling-water, to which you have added the uxiint. Drain oft the water, and add to the potatoes the butter, chopped parsley, and lemon-juice. Toss them about gently in the pan* over the fire for a few minutes, and serve them at once on a hot dish.