MOTHER AND HOME.

Star (Christchurch), Issue 16359, 23 February 1921, Page 9

MOTHER AND HOME.

Baby’s Toilet.—Baby’s toilet is an important ceremonial, which gives an intense joy '.o every mother, and there are few who will depute this to other hands after the first lew times of bathing and dressing the child. During the first month tho child should be t bathed every morning and sponged over in tho evening. By the latter process I do not mean merely sponging over lace and hands, but the whole body i this quick, all-over sponging tends to soothe the child and promote sleepAVhen giving baby his bath, see that the room is warm and free from draughts Thriving Difficulties. AVhen a mother is nursing a baby and finds it does- not thrive and increase in weight, it may mean that tho milk is not sufficiently nourishing. Change in the mother’s diet will strengthen tlie quality and nourishing properties of the milk. If, in spite of all that can be done. , the milk is not satisfactory, and the child does not thrive, artificial feeding must bo resorted to.. Before deciding, however, a trial should be made sufficiently long to assume that this is really so. Baby’s Blankets. -If little cot blankets get soiled, a good lather should be made in a tub with luke-warm water and soap jelly, adding a- tablespoon fill of liquid ammonia for each gallon of water. Put iho blankets in one at a time, cover the tub with a board, and then with a blanket, to keep in the strength of tho ammonia and the steam. Leave for an hour. Then rinse out a tic rinse in cold water several times. Hang in tlie shade and shaite every now and then till dry. When dry take the corners and pull into shape. Ex e I roubles.—lnflammation of the eyes is a disease which is very prevalent. among children of the poor, and this is often caued through lack of cleanliness. Not only this, but various skin diseases ba\ r e been traced to lack of proper care and attention, so that perfect cleanliness should bo insisted upon in every particular. Chilblain Ointment.-—For grate a carror. finely and place it in the oven with about twp ounces of lard. AVhen the lard has melted leave it at | the bottom of the oxen until the lard and carrot are well blended. Set in a cool place, and when cold use it us an ointmonr. Hints about Bacon.—AVhen bacon has been boiled it should be left o cool in tho water in which it was cooked. In l his way less fat is !o. s t, and any juice which might otherwise be iost enriches the stock The liquor m which ham or bacon has been boiled should be allowed to become cold. The fat should then be skimmed off and clarified From 2oz to 4oz of clear white fat can in this way be recovered from lib ol fat bacon. As xcgetables contain very litt.se fat. a little bacon added to a vegetable stew makes a nourishing and appetising dish. This is a purticularly economical way of cooking a small quantity of bacon, as tho fat which comes from tho bacon enriches the stew and is not wasted on the sides of the pan. An. Appetising Siluce.— l A sauce for appetite ” with cold meat when salad is lacking: Shred a small onion as finely as possible. add a quantity of chouped parsley, seasoning to taste, a little vinegar, and a generous helping of salad-oil. Stir together well and stand aside for a couple of hours before using. Another savoury addition to cold meat is beetroot, in the vinegar of which a teaspoonfnl of all-spice has bec-n allowed to stand. A'Few Dent’s.- Don’t ever forgot to thank tlie man who surrenders his scat in a train or street car to you. Don’t, when calling on friends, keep saving. * Weil, I really must be going.” and then stay oil and on. Don’t speak slightingly or unkindly of a girl your brother obviously admires, or rim her down in any way. Don’t e\ r er speak disparagingly of his relatives to the nan you care for, more especially of his mother.