HOUSEHOLD NOTES.

Pukekohe & Waiuku Times, Volume 5, Issue 150, 25 February 1916, Page 3 (Supplement)

HOUSEHOLD NOTES.

ROLLING STONES IN THJ BUSINESS WORLD.

Inability to stop on at a post for any length ol timo dooms a girl to failure in the world ot work. Continual changing from on ( . job to another brings advancement on tlio road to success. It retards progress as perhaps nothing else can do. and moans a perpetual " beginning over again." !t may take a girl a your to become cognisant ol all tlie tasks pertaining to her work, to set tlio wlioo's running sniootlilv with never a hitch. How, then. can she expect to put the Ivest into her work it she changes her posi tion every three or four months? At this n'o, she no soonei becomes used to her associates and the character of her duties 111 one position than her desire for change induces her to throw up her appointment and seek new quarters where everything different. Many girls are so fickle that they are not happy in one posit'on for any length of time, and they see in every new opening a chance for a big gain. They should learn to lie content with one task in hand, and do the'r best with what they have >et their hand to, regarding th<>ir presentwoik, naturally. as a stopping-stone to bigger things and keeping their eyes on a higher goal for the future, but performing each day's work to the best of their ability and being in no undue hurry to give it ii]) merely because it is irksome or uninteresting. The small salaried girl, if she does good work, puts the best that is in her into so'ling blouses, typewriting, or whatever her occupation may be, should soon claim the attention of those at the head of her department, and work up to promotion when a vacancv occurs.

When n girl feels herself growing tired of the diiily grind and looks long, ingly town I'd 1; other fields. lot lur remember that failure follows in tlie footsteps of tli.e rolling-stone in the business world, and it is the girl who can stick to lier task who is worth sonvtliing in the lony run.

There conies however, to many, a time when change of oceiipaton is advisable, when, without it, they get into a rut from which thev nev.er emerge and their talents rust for want of opportunity. There is a time to move as well as a timo to stay, and the breaking away at the right tune may moan a successful or oven brilliant career that would never li:m\ come about otherwise. Rut this is a different tiling altogether to changing for the mere sake of changing, and refusing to become profit ient from a sheer spirit of restlessness and the dislike to concentrate.

covering a book. To ke«p hooks clean, they sliou'd he protected l>v a cover when in use. To make a cover for ;; hook five I>v seven inches, cut a piece of brown paper, cretonne or stiff material, about twelve by nineteen inches. Turn in the lengthwise edges to the depth of about two and a ••a 1 f inches; and fold over emh end to the depth of about four indies. Then slj'p the cover of book into the pocket-like fold' last made e.nd the book will not easily slip out of its cover.

AFTER CLEANING BRASS. After e'eaning brass or copper with salt and vinegar, rub the metal with olive oil, all 1 it will not tarnish for a time.

PLAIN BOILED PICE. To boil rice properly mnU plenty (if water, as the grains take up 111 null nior.o than tlio amateur cook may imag ne. It is, moreover. neces-ary to have plenty of water at the start, though more can ho a titled during the, cooking, of course, to keep the riec from burning. Fir-d. th<> rice must he washed th'U oughly, tlien dropped into boiling water (seasoned witli one teaspoonful of sa't) very gradually, so that the water does not -top boiling and looked until soft, which will take al'.out twenty minutes. I hen turn the rice into a strainer and put it into the oven, with the door open, lor a few minutes to dry. The Japanese, who know how to cook rice perfectly, wash it thoroughly in several wateis, then carefully drain it. and to eaeh cupful of rice allow two cups of cold water. The rice is then hoiled t|Uiekl.v in a saucepan. with the cover on, ovoi a brisk fire. and the rapid boilin_- is kept up until most of the water is absorbed. The saucepan i- then moved to the side of the stow, avid the ri< > is allowed to cook slowly until perfictly dry. It is ion-iderod nn i'.dvantage not to stir or toss about the i:,e. each grain "f which -lmuUl he separate and perfect.

TO SCALD MILK. lu s,ahling milk, put it in a tv.r or bottle and stand the latt'r in mui"o- - lotitainiug hot water, ant Ood the

milk thus over the kitchen fire or a gas. ring. This is far better method than boiling milk direct in a saucepan—a method that so often results in burning both the milk and the A THOUGHT FOR THE WEEK. How much time he gains who doe* not look to see what his neighbour says, or do.es, or thinks, hut only at what he does himself to make it just and holy.—Marcus Aurelius.