Cremation is the most satisfactory way of disposing of kitchen refuse, both as a matter of convenience and for sanitary reasons. But if there must be other disposition made of it, keep two pails and use them alternately, cleansing each as soon as emptied.

Wash dish towels in cold water, with plenty of soap, and rinse thoroughly in cold water, every time they are used. If left to dry without washing, they will be sticky to handle and have a disagreeable odor. If the dishes be well washed, rinsed, and drained, the dish towels will require no rubbing. It is easier to take care of three or four which have never been left to become grimy than to wash one after it is stained and saturated with grease. Towels used in this way may be kept sweet and clean without boiling or drying in the sun. This method has been proved by years of trial.

With a little care in observing these hints, and always using clean, hot soapy water (and not a liquid fit only for the swill cart), changing it as soon as greasy, dish-washing would be robbed of half its terrors. And after the work is done, if the hands be carefully washed with Castile soap, not with strong washing-soap, and wiped dry, no unpleasant effect upon the skin will be felt. Some use a little vinegar to counteract the effect of the alkali in the soap.

A large apron made like a child's tire, high in the neck, with long sleeves, and buttoned in the back, is the best pattern for a work apron. It protects the entire dress, and can be easily removed when one is called from the kitchen. Print or cambric with a white ground and small black figures wears better than colored print.

New, white mosquito netting and cheese cloth are useful for draining lettuce and for putting around fish, chicken, or vegetables which require careful boiling; also for bags for herbs and spices. Small squares of new cotton cloth are useful for wiping meat or fish. Keep them clean, and use for nothing else.

Keep a good supply of small holders, large coarse towels to use about the oven, and fine crash towels for wiping dishes. Keep a damp towel on the table when cooking, for wiping the hands. Avoid the habit of working with sticky or floury fingers, or using your apron for a hand towel or oven holder, or using the dish towels about the stove.

These suggestions are given by one who has always liked to wash dishes, and who thinks it not beneath the dignity of any woman to learn to do such work in the very best manner, and that no apology is needed for acknowledging a taste for this much-abused portion of domestic work.

How To Remove Iron Rust

Keep a bottle of strong solution of oxalic acid, plainly labelled "Poison," in a handy place for use on washing day. Gather up the cloth round the spot of rust, and dip the spot in cold water, then in the acid, and then in rapidly boiling water, holding it in the steam a few minutes. If the spot does not quickly disappear, repeat the process. The steam seems to be necessary with the acid. Then rinse thoroughly.