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By NANCY SECRIST
VP I K\ten«ion \ gr n t
Floor Maintenance: Wood floors with fine finishes should never be scrubbed with water. Sweeping or dry mopping should be all that is necessary for routine cleaning. A soft cotton floor mop kept barely dampened with a mixture of 3 parts kerosene and 1 part paraffin oil is excellent for dry mopping. When the mop becomes dirty, it should be washed in hot soap and water and dried. Exceptional patches of dirt that cannot be removed may be removed by rubbing lightly with fine steel wool moistened with turpentine.
Varnished floors: Brush with soft long-handled hair brush and dust with mop.
Waxed floors: Clean with cheesecloth and renew finish with wax. Badly soiled floors may be cleaned by removing old wax with turpentine or carbon tetrochloride on a cloth and rewax.
Unfinished Wooden floors: Remove stains from wood. Scrub with soft brush, sandsoap (or steel wool) following the wood grain pattern. Wipe off cleaners with clear water. Brush if necessary.
Linoleum: Wash with mild suds and lukewarm water. Wait until floor is thoroughly dry before applying wax. To remove marks caused by pressure, rust, etc., apply a jelly of mild soap with fine steel wool, remove and rewax. To remove accumulation of wax on linoleum, allow soapsuds to remain on floor for ten minutes.
Rubber tile floors: Wash with clear water and clean mop. Avoid grease which softens rubber.
How long should canned goods be kept? VPI&SU recommends l‘/j years. If kept longer, expect deterioration in the quality of the product but it will still be safe to eat unless container has been damaged. When in doubt, throw out.
RECIPES FOR LOW CHOLESTEROL DIET Lemon Baked Chicken
1 frying chicken (2V) to 3 pounds), cut into serving pieces
3 tablespoons vegetable oil
3 tablespoons fresh lemon juice
1 crushed clove garlic
Vi teaspoon salt
Dash of pepper
Arrange chicken in a shallow casserole or baking dish. Pour lemon and oil mixture over chicken. Cover and bake until tender about 45-50 minutes. Uncover casserole the last 10 minutes to allow chicken to brown. Baste occasionally during cooking. Before serving, sprinkle with chopped parsley. Makes 4 servings.
GLAZED JULIENNE CARROTS 3Vi cups julienne carrot strips (1 pound)
V* cup water
Vi teaspoon salt
2 tablespoons soft margarine
3 tablespoons sugar, nutmeg or chopped mint
Place carrots, water and salt in saucepan. Cover and
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