BABY'S WEIGHT.

Taranaki Daily News, Volume LIII, Issue 59, 18 June 1910, Page 10

BABY'S WEIGHT.

The baby should -be weighed at regular interval.*. Nothing else tells so accurately whether or not he is thriving. For the first year the baby should be weighed eacli week. During the second year every two or three weeks will be enough. The best time to weigh is when it is undressed, just before its ibath. In selecting toys for the baby those made of ivory or hard rubber are to be .preferred. Select the best quality of hard rubber and avoid those whose colors rub off. Avoid all ''woolly dogs" and "woolly ■lambs." as the toby is sure to get some of the fluff in its mouth, which will cause gastric disturbance. Wooden iblocsk that can ibe washed, not those overeel with, pap er, should be given to it. If it is necessary to shorten the nails, they may ibe cut. The hair should be brushed with a soft camel's hair tbrush. For exercise place the baby on the bed, loosen the skirts, and let it kick for 15 or 20 minutes. Turn >i on its stomach, and let it kick in this .position twiec a day. Do not let strangers kiss the toby, nor many others, for that matter. HOUSEHOLD RECIPES,

Kidney Soup.—Required: One ox kidney, one carrot, half a turnip, one onion, three small potatoes, one ounce of Hour, one ounce of dripping, three pints of water, one teaspoonful of vinegar, half a tiblespoonful of .ketchup, salt and pepper. Wash and cut up the kidney into pieecs, prepare and slice the vegetables, melt the dripping in the saucepan, and ry the onion; dip the pieces of kidney in the flour and fry lightly; add the water and vegetables, simmer for three hours, rub al Ithrough a sieve, and reheat, and add the seasoning and flavorings. Some of the pieces of kidney may be°kept back before sieving, and served in the soup as a garnish. Veal Forcemeat. Required: Four ounces of breadcrumbs, two ounces of suet, one teaspoonful of chopped parsley, hal fa teaspoonful of mixed herbs, a ilttle grated lemond-rind, one egg, salt and pepper. Chop the suet, add the breadcrumbs, parsley, herbs and lemonrind; mix with beaten eggfi season and

■ use as directed. ' _ Fish Curry.-—Required: ( one pound Oj any cooked fish, one apple, one small onion, twoounees of butter, one ounce of flour, half an ounce 'of curry powder, once ounce of dessicated cocoanut, lemonjuice, salt, one dessertspoonful of curry paste, four ounces of Patna rice. Boil the rice and dry it thoroughly, melt the butter in a stewpan, well-cook the apple and onion, finely chopped, add the flour and curry powder, and cook from fifteen to twentv minutes, then add the milk, and stirr" till it boils; infuse the cocoanut in a little of the milk for some minutes, then strain it into the curry; add the curry paste, lemon-juice and salt, and a pinch of sugar; flake the fish and dtir in gentlv, not to break the flakes; serve ona hot dish with a border of the rice, an:l garnish with cut lemon and parsley. To boil the rice: Well wash the rice, pnUt in fast-boiling water to which has been added salt and a little lemonjuice. When tender drain on to a sieve, pour cold water over to separate the grains, and drv thoroughly. Stewed Ox Kidney.—Required: Half a pound of kidney, one ounce of butter or dug, e«e ounce of flour, half a pint of stock, one small onion, one teaspoonful of ketchup, one teaspoonful of Worcester sauce, salt and pepper. Scald the kidnev, and cut it in neat slices. Melt the butter or-dripping, and fry the 1 onion, also the kidney, remove and brawn the flour carefully, add the stock gradually, stir till it boils. Replace the | onion and kidney, add th;' flavoring-and I seasoning, simmer very gently for two • hours. The kidney will be hardened if j !it boils. Dish with a border of boiled rice, or macaroni or mashed potatoes. ! Veal Olives and Tomato Sauce.—Required: A pound and a-lralf of lean veal, ■ two ounces of ham, three or four mushrooms, one ounce of breadcrumbs, one egg, one carrot, one turnip, one onion, one ounee of butter, one glass of sherry, one pint of tomato sauce, salt and pep- : per. Cut the veal into tMn slices. Make a forcemeat with the crumbs, chopped ham, mushrooms, seasoning; bind ■ with eg.g, lay a little on each slice of veal, roll up, and secure with thread. Prepare the vegetables, melt the butter 'in a stewpan, brown them lightly. Also allow the olives to brown, add the tomato sauce and sherry, and cook very gently til Ithe olives are tender; dish on a' hot dish, removing the thread; season and strain the sauce over. Cheese Pudding Required: Four ounces of breadcrumbs, • three ounves of grated cheese, one ounce of butter, one pint of milk, two eggs, salt and pepper. Pour the boiling milk on the breadcrumbs,- add the grated cheese, brntter, salt and pepper, mix well together, beat the two» eggs well and add them, pour the mixture into a buttered piedislii, ana bake in a moderate oven for about half an noun';

Fig- Pudding.—'Required: Four ounces of flour,, four ounces of breadcrumbs,, six onecs e-f suet, four ounces of sugar, w •pinch, of salt, Mai a pound of, figs,, two, eggs half a pint of milk, a little nutmeg. Chop thes uet and figs finely, mix with the dry ingredients add the eggs well beaten and the milk, mix al! thoroughly together, put .into a greased basin, cover with a prepared cloth, and boil for three or four hours. Note: Dates may be nsed instead' of figs.

USEFUL HINTS. To restore black chiffon, take about one pint of cold water, and add one tablespoonful of vinegar, then place the chiffon iir the solution. Squeeze lightly through and rinse in clear water; and -press on the wrong side with <a warm iron. There is no need to let it stand in the above' solution; it can be done at once,, and will be as good as new, and ready to use in five minutes. Milk makes an excellent cleaner for patent leather shoes. A sponge snould •lie used to apply it, and the leather then be allowed to dry it for a few moments. Then polish fith a soft cloth.

Beeswax and salt will make rusty flatirons as clean and smooth as glass. Tie a lump of wax in a rag; when the irons are hot rub them first with the wax rag, then scour with paper or cloth sprinkled with salt. For Sandfly Bites.—Try the following face-powder dusted lightly over the face, neck and forehead:—Carmine, one grain; eucalyptus oil, fifteen minims; French chalk, two ounces. It is excellent. White Marks on Wood.—Two or three times a year all polished furniture should be carefully wiped over with a cloth wrunk out of lukewarm vinegar and water, half a teacupful to the gallon. You will be surprised to find how dirty the cloth gets. Afterwards, polish with furniture cream in the usual way. White stains on furniture caused by putting down a hot jug or plate should be rubbed with a little oil of some kind linseed for preference .although paraffin or sweet oil will do. Leave on for some time if possible, and then polish in the usual way.