I rinse the article thoroughly, first in clear, warm water, and
then in cold. The brush should be destroyed after use, as oxalic acid is
poisonous.

To Wash Chiffon

To wash chiffon, wind the material round a bottle. Make a good lather of
soap and water. Immerse the bottle, and move backwards and forwards in
the lather for about five minutes. Rinse in clear, lukewarm water in
which has been dissolved a small piece of gum arabic. Then unwind the
chiffon, spread on the ironing board, lay a clean, thin cloth over it,
and iron with a very hot iron.

A Black Hat

The very best way to clean a black hat, whether it be chip, mohair, or
tagel, real or imitation, is to make some rather strong tea, and, after
brushing all dust from the hat, apply this with a small brush. Saturate
the hat thoroughly, and when dry it will be as perfect in colour and
appearance as when first bought.

If you want the hat to be stiff, add half a teaspoonful of liquid gum to
the tea, and mix well before applying. The hat will then keep its
stiffness, but will not have a glossy appearance.

Real Lace

Real lace should never be washed, but can be cleaned in the following
way. Put it between layers of tissue paper well sprinkled with calcined
magnesia, place between the leaves of a book, and under a heavy weight
for three days. Then shake the powder out and the lace will be perfectly
clean.

Small Pieces from the Whole Ham

The economy of buying a whole ham at once instead of a pound
or a slice is apparent to every housewife who studies her
weekly bills. The initial cost is less--many trips to the
store are saved and the housewife has the chance of using
all of the ham--trimmings, skin, bone, etc., etc.

HAM TOAST

Grind or chop enough Armour's Star Ham to make a cupful, using a little
of the fat. Melt one tablespoon of butter in a sauce pan and add one
tablespoon of flour. As soon as blended add one and one third cups of
milk. When slightly thickened add the ham and the whites of two
hard-boiled eggs which have been mashed with fork. Season with salt,
pepper, and pour over round slices of toast which have been placed on
hot platter. Grate the yolks of eggs and sprinkle over the top. Garnish
with parsley.--MRS. G. F. JONES, 79 WASHINGTON ST., PORTLAND, MAINE.

HAM DUMPLINGS

Cut from a boiled Star Ham fat and lean in equal proportions and chop
fine. Season with pepper and minced sage. Make a crust