To destroy aphis, shower foliage of infested plant on both sides with strong tobacco tea, or, if the plant be small enough, immerse it in this tea.
Insects in the earth of a potted plant may be destroyed by pouring over the soil a glass of water in which a pinch of mustard has been stirred.
If an asparagus fern turns yellow, repot it, giving it a strong loam enriched with one-fifth very old and finely crumbed manure and add a little coarse sand. Give the fern only an hour or two of sunlight each day. Water when it looks dry, but do not let it stand in any water that may have run through into the saucer.
Before putting plants in a wooden window box whitewash the inside of the box. This not only keeps the box from rotting, but prevents insects.
If sprays of growing nasturtiums are broken off in the late summer and placed in a bowl of water they will root and grow all winter.
How to Use the Cheaper Cuts of Meat
Much time has been given in the last few years to the study of foods, their necessary proportions, and the manner of cooking them. Educators and scientists have alike agreed that this knowledge ought to be disseminated. On the part of the public also there has been a general awakening in this regard. There has been a wide demand especially from those of limited incomes for information on the purchase and preparation of foods. To meet this demand books have been published and articles have appeared in the various women's papers giving directions for living at all sorts of prices, from the extremely low one, "How to Live on Ten Cents a Day," to the normal one which requires the preparation of appetizing and satisfying dinners at a nominal cost.
In order to accomplish living comfortably at small cost it is evident that one must understand the comparative values of foods, so as to select those which at low prices furnish the necessary nourishment, and, also, be able to cook them in an appetizing way which will conserve the nourishment. Meat is a necessity to most people. Yet much of the present expense in the purchase of meat is needless and unwise. Many pieces of meat of the best quality are sold at low rates because not in shapes to be served as roasting or broiling pieces. These serve well for entrees or made-up dishes. Other pieces which are tough but well flavored can, in the hands of an educated cook, be sent to the table as tender, palatable, sightly and nutritious as the prime cuts. It is to show some methods of preparing these cheaper cuts of meat in an appetizing manner that the following explanation of the processes of cooking and the accompanying recipes are given.
Meat is cooked, first, to aid digestion; secondly, to develop new flavors and render it more palatable.
For cooking there are three essentials besides the material to be cooked—namely, heat, air, and moisture, the latter in the form of water, either found in the food or added to it.