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Sponges should always be kept in a wirs or wicker basket. Th(y should always be placed I in the air so that they dry thoroughly. After using a sponge, it is best to rinse it in clean water, and do not fail to squenxs it dry. When a sponge requires washing, it should be j put into hot water to which a little salt haa been added and then rinsed. í All housekeepers do not yet understand that what goes on in the kitchen on washing days affects the condition of the clothes if, as "often happens, laundry work and kitchea work must be done in the same room. lbs smell of broiled or fried fish, or even broilad steak, or those odours which come from strong vegetables wbilo cooking—such as anions, cabbage, and the liko cliag to the clothes with great pertiwscitjr *"<« after they 1 ars ironed and sent upstairs. This is esps- f ciallv true if the smells are absorbed during the "sprinkling of the clothes, and when the I latter are quickly rolled fl." tight, and are opened to have the odours inmed into them. j jt I Two F ..teTS YO. COOIKSu. One m that stewiag and aiildmonng a" not syno-aymous terms for boiling. Boiling point is not ireacited under 212 dn- Fahrenheit, wlterea* aiinmerijig requires only 180 de- grees. Meat, one* it has bson cooked, should never, no matter bow heated again, ba allowed to reach boiling pointy Fact the second ia that frying means boiling in fat in- stead of water. To fry anything, it should i be covered with boiling laid, which must be kept at boiling poiiit. This la not extrava- i gant, for the same fat -7 be used many times ovex.