Newspaper Page Text
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THE HAWAIIAN STAR, SATURDAY, JANUARY 13, 1912.
3 Things to Interest Our Woman Readers i&
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IMR AND BACON ARE
PAPERJAG CONQUESTS
To Say Nothing of Perfect
Pork, and Cutlets for
Delicate
SOME GENERAL DIRECTIONS
. FOR PAPER BAG COOKING
Select a bag that fits the food to be
cooked. Grease bag well on inside,
except in case of vegetables or when
water is to be added. When food is
seasoned and otherwise prepared,
place in bag, fold mouth of bag two or
three times and fasten with a wire pa-
per clip. Also fold and clip corners
f -pt bag to make it fit snugly. Simply
'put the bag within another.
Place bag in oven (gas, coal or oil)
on grid shelves or wire broilers, never
on solid shelves. Place seam side up
f always. Do not move or open bags
fvhen once placed for cooking. Put
f i-nnciln n ti il nntt-ana nn IflWpr tthplf.
fish on the middle, pastry, etc., on the
top, where heat is most intense. Have con and is easily and quickly prepar
not oven (200 degrees Fnhr.) by light- cd. Cold roast beef, with left over
ing the gas eight minutes before put- mashed potatoes and turnips, is also
ting In bag; then slack heat one-third J good and handy. To make it specially
to one-half as soon as the bag cor- j tasteful, pour over it tomato catsup In
ners turn brown. Do not let bag small quantities as you pilo it, and
touch sides of oven or the gas flames, add either bits of minced onion or
Adhere to time given in recipes, then
Rood Will be well cooked.
Take up bag by slipping the lid of
Fa tin pot underneath it. To secure
gravy, let out water, etc., stick a pin
thole in bottom of bag and drain over
n dish.
Except in case of pies, no dish 'side and In, .put a bit of butter at the
Bhould be used in paper bag cooking, lowest part inside, fill with bread-
crumb stuffing highly seasoned with
Writing so much of Christmas onion and popper or slightly moisten
cakes and sweets and dinners that'ed with tomato catsup, and tie up
can be cooked in paper bags has firmly, putting slices of bacon over
"brought me almost to the pass where the outside. Slice a large inild onion
I feel surfeited of holiday fare. It thin, also two large white potatoes,
has made me wonder, too. If my read-'and, if at hand, a green pepper and a
ers-will not be likewise glad to get 'peeled tomato. Put the vegetables in
back to homiller fare, at least for one
tl,,day. After we have been thus vi
,ously simple, there can again be cakes
, ;hnd ale, with ginegr hot in the mouth,
" Needs must one decline and fall
from turkey -before the Christmas
Week is out. The slope is easy if help-
f ed" by perfect roast mutton. Choose
;.' a saddle, If you want the very best.
i- But it must be bought a uay aneau Uj gea, and cook for (ifteen nllnuteg
fr)fof the cooking, have the rib-ends ciuVflve In a llot ove. len after alacUing
i snort anu neatly rounueu, wasn uheat. Keep the heat full five minutes
IT quickly, salt it very very lightly, ,onger lf you like lt very crlap
"LlUBh over with ,nelted butter anJi "ere is an approach to the bacon
WMnegar a teaspoonful of each mixed 'an(1 cabbage of the countryside. The
and Keep in a cool airy place until cabbage must be tender and the hard
.iready for cooking. If it is hanging center stalk left out shm, the ,eayes
fSulside. it should be well wrapped in fine BcnId thenl pour off the hot wa.
Jdamp cheese cloth, and hence will ter dralll wo and mIx wUh a quar.
need no more washing when brought ter ,)ound of slIced bacon cut ,n Uny
fin for cooking. Grease a bag that will bttg Mlx welI season wlth gaU )ep.
fbe- a loose fit very thickly, clarified per and a very ,lttle vlnega,.( ut in a
fdrlpplngs answering for this better ,weU.greased bag with a tumbler of
than butter. Sprinkle fine herbs in water and a very mtIe baklng 8odai
-powder lightly over the meat, also a 8ea, and cook , a hot QVen forty tQ
very lime more sun, reu aim uiuck
pepper, anu. a tew drops oi tauasco,
chill vinegar or Worcester sauce. Melt
a spoonful of tart jelly, currant or
crabapple, in a spoonful of claret,
ilemon juice or vinegar, add a tea-
spoonful of good butter, mix well, and
gbrush the meat well over with the
mixture. Save any remainder for the
Kgravy later on. Slice an onion very
'thin and lay upon top of the meat.'
Place it in your greased bag with .i
little more butter, seal, cook In hot i
oven five to seven minutes, then
ol n nr h t ti n 1 f n n il fi n 1 a Vi t li nnnl' t n rr
... ... . . . . '
allowing eighteen to twenty minutes
LU LUU IJUU11U. .)1UAC H IFU IJ'llUlG III
jstthe bag top; If the meat is not brown
V- ' enough at the end, cut away half the
upper part of the bag, turn the heat
on full and brown for five minutes.
Remove from bag to a very hot dish i
and keep hot while you pour the bag
jL gravy in a saucepane with what re-
Id; mains of the wine mixture or a little
t fresh wine and Jelly and butter. Cook
' together for one minute after it
strikes the boil, thickening with
browned Hour if you must have thick
gravy, bona to tauie ln a boat, berve
Send to table in a boat. Serve
who me muuon, uaueu potatoes,
white turnips cooked soft and mash -
od, and apple-and-onion relish; also
euner not corn ureau or steamed
",vuu-
Layer beef Is hearty, tasteful and
not too costly. Got as much round
meat ns you need, have It cut In thin
slices and the slices divided length
wise Into strips. Make a squaro or ob
long mould from a paper bag, butter
It well after clipping tho corners firm
ly, lay upon tho bottom either toast
od breadcrumbs or thinly sliced po
tatoos and onions, dot with butter
and covor with a layer of beof, cut to
lit the mould neatly, and season with
salt and pepper. Butter the meat on
both sides If you llko things very rich.
ingpeat "tho. layers until tho mould la
over a little milk and
Roast Mutton, Layer Beef and
the Nursery and the
Stomach.
enough tomato catsup to moisten the
upper layer. Dot with bits of butter.
Set the mould' inside a greased bag,
put on trivet In the oven, using either
upper or lower shelf, and cook thor
oughly, allowing twenty minutes to
the pound. Serve in the paper mould,
setting It on a hot dish
An approximation to this can bo
made by slicing the meat, buttering
and seasoning it as directed, then pil
ing it in layers with potatoes or bread
crumbs between and tying firmly in
a bundle before putting in the greas
ed bag.
Cold roast pork, sliced, seasoned
and cooked thus in layers, with sliced
apples or sweet potatoes between the
'layers, makes a good dish for lunch-
onion juice.
Trv also a bpp.f heart, liair-ronstpil.
Soak for three hours in cold, slightly
salted water, then scald, drop in cold
fresh water, let stay a moment, cut
away the top, and take out the inner
vessels. Drain and season lightly out-
a well-greased bag with the stuffed
bake. An hour ought to suffice, but
a large heart may require longer cook
ing.
uver and bacon are not beyond tho
))al,er bag sce the ver th,n( sea.
son lt ns t0 fryIng ,)Ut ft , a we.
Igrensed bag lay bacon sI,ces aI1 over
jjfty mnl,tes
GERMAN GIRLS SEEK MATES.
BEKLIN. German girls are prepar
ing to wage active competition with
their British cousins for Canadian
husbands. We are made acquainted
with this manifestation through an
appealing communication to the Tage
blatt, which vouches for the genuine
ness of Kb correspondent and the
earnestness of her plans. She has
heard of the arrival of a Canadian
plenipotentiary in England, with in-
structlons to seek out, capture and
. . .... ..... ... ' .
. , , , F
nounces the determination of Germun
girls not to allow British rivals to
I "snatch such eminently desirable
partis as Canadian husbands from un
der our very noses."
"itelene," the spokesvoman of her
( lovelorn sisters who covet firesides In
Manitoba and Saskatchewan, avers
that their Intention of deserting Ger-
many for the Dominion springs from
.discontent with political conditions at
home. She belabors Dr. von Beth
imann'IIollwog's government for stub-
,,nrn ,, , , w
,hat tho fatherlaud contains severai
' mlon moro ,vomon than mon nn(1
she Bays that aerman women oI
jBplrlt havo ,ost pntienco with a regime
that deprives them of the vote
BUTTERMILK PIE.
One and one-half cups of sugar,
three oven tablespoonfuls of flour, one
half teaspoonful of baking soda, four
oggs, a tablespoonful of molted but
ter, three cups of buttermilk (or sour
milk). Put tho flour into a saucepan,
wet It with a little cold water, then
add one-hnlf cup of hot water. Set
over the flro and cook, add tho butttor,
sugar and well beaten eggs, and, last
of all, tho buttermilk and sodn. This
will make a filling for two largo pies.
Line pie tins with puff paste and fill
with tho mixture, Bake until "set,"
6js Barbara.
HOW TO BUY WEAR
The woman who must consider
economy wants when she buys dress
goods to get something that will wear.
She cannot afford to purchase mate
rial that will pull to pieces in tho
seams, that will fade or get stringy,
or quickly wear .through. Money with
her is too scarce an article to be In
vested in any such unprofitable fash
ion. But how can she tell that she is
buying economically, that she Is get
ting the value for the money she
pays? She may not be able to tell
If she Is getting wool or cotton when
It is woven as it Is today, for cotton . Is not required. And when lt comes
when manufactured Into cloth often J to tho question of wear, there Is no
looks so much llko wool that a sheep comparison. A 'cotton-warp fabric !n
himself would be deceived. How can a little while gets grayish, stretchy,
she tell lf the color will fade? How . It does not clean or press satlsfactor
can she foresee whether the sleeves j Hy. All wool, on the other hand,
will wear through on the forearm in ( holds its color, holds Its shape. It
a few weeks? She feels that on any, tailors better, can be cleaned and
of these points she has no sure knowl. ( pressed while a thread of lt lasts,
edge. All that she is sure of is that ( and so always Is fresh-looking and
she hasn't very much money, and that stylish. In addition to always look
her dress must last her a certain ing well, it wears much longer. So
length of time. that though it may seem at first to be
The first thing for a woman to do the more expensive, it Is in the end,
is to buy in a reliable store. No
woman in tho world needs to go to a 'It is this first cost that often mis
reliable store so much as does the leads the woman who must be eco
woman who has but little money. She nomical. She thinks that the cotton
should therefore, choose her store ! warp material for a skirt will only
carefully, and bear in mind those who 'cost seventy-five cents whereas the
treat her right.
It is difiicult for the inexperienced
to tell wool from cotton. It is almost
Impossible for a customer in a store
to do so. There Is an acid test, and
there is a way of separating the
threads in a fabric and breaking them
and telling by the way they break
whether they are wool or not. But
both of these methods are impractical
for the shopper. To he sure, she
might separate the threads and break
them, but this test is becoming more
ail'J more unreliable because of tho
way wool and cotton are being carded
THE GIRL 10 DRESSES IN
ONE COLOR SAVES
Tho monotone girl is well known.
Sometimes she Is effective, occasion
ally monotonous. All depends upon
the girl's artistic sense and knowl
edge of her own coloring.
The woman who has not much of an
income does well to be a monotonist.
The initial cost may stagger her. It
is not cheap to have all one's belong
ings match or harmonize. Once they
do, there is wide possibilities in hang
overs. Last year's hat or frock is
much more possible when one never
wears anything but blue or black and
white or various shades of brown.
In adopting a color make sure it is
yours. Because you read somewhere
that brown is the best setting for the
red-headed girl do not become "tho
brown lady" forthwith. You may be
tlie red-headed type that is not clear
pink and white In complexion, then will
brown make your skin muddier and
your eyes duller than nature intended.
If you aro a monotonist select a
color that to not "fancy." No one
denies the fetchingness of "th5 pink
lady" on the- stage; on tho street or
at market she Is sure to look bad style.
If you feel pink in your color use
touches of it freely; do not dress like
a summer sunset the year round.
Consider age in being a monotonist.
The young girl wlib goes In for gray
or black will rue It later when she
has a feeling against looking ten
years older. Better that than adopt
ing rose color when tho roseate tints
of youth havo fled. Gray, violet, black
and white, on the other hand give an
older woman distinction if well han
died; sho never need fear a "kitten
ish" effect.
Contour must also be taken into nc.
count. Ecru and brown tones may
play up your hair and eyes nlso your
flesh. Tho fat woman always looks
fatter with this color scheme oven
In tho hands of nn artist.
Service durability must not bo over
looked. Only tho wealthy monotonist
can afforded to wear nothing but white
or dellcato colors. Nothing lovelier
If motor cars and unlimited cleaning
bills enter Into one's scheme of life.
Fading Is Inevitable with many shades
otherwise, feasible
IN DRESS GOODS,
today. Her wisest course is to choose
a merchant whose word can be relied
upon, and who will make good any
articles that proves not as stated.
It Is necessary to know whether
you are buying wool or cotton, for it
is not economy to buy cotton-warp
goods, that Is for a dress or suit that
is desired for hard wear. A thread or
two of cotton, possibly mercerized
and thrown in to give some stylo ef
fect, does not harm; but regular cotton-warp
goods are poor economy.
All-wool goods will cost but little
.more, are wider, and cut to better
advantage so that so much materlnl
by far the more economical.
all-wool will be a dollar and a hair,
twice as much. But she does not stop
to consider that the cost of making
will bo the same in either case, or
take as much time, and time with
many women is money, and that tho
all-wool skirt will outwear thro
cotton-warp ones and look better all
tho time. The one good looking, all
wool skirt even, if it only lasted as
long as two Of the poorer quality,
saves the cost of making one skirt
and hns more style. So that it is de
cidedly tho best economy to buy tho
better material.
Be unobtrusive In your color effect,
Freakish dressing Is bad style, and
few girls fail to look unrefined as a
result of it. Especially if one's clothes
are moro or less amateurish or must
be bought ready-made go in for sim-
pllcity of coloring and line.
MONEY
Do not overdo your monotone. If scallop shells, sprinkle the top with 1 um 1018 or 1 01,1 lnal- M rlou"-1
you wear nothing but violet, for in- buttered crumbs or cheese aB pre- a,d to me- This happened to me, and
stance, don't think it necessary to ferred and brown In a quick oven; thls ,s how 1 d,d ln tllat caBt-'-"
have your walking boots made to or- just before serving make a depression You mu8t l)a8S back and forth In tno
der to get harmonizing tones and cut In the center of each scallop and fill orm of a clllld before the eyes of you.
out violet gloves. Gray or white ones with chill sauce, t chlId- You must llve ovr aBall J? ue
always look well and are far better. Tlmbales of Macaroni. auIe t0 teacn now to live-
form. Cook a half pound of macaroni and Yo must never beBin saying, how-
If she must dress bn little the mo- drain thoroughly; beat up the yolks of ever:
notonist must have no touch of' color five eggs and the whites of two, add a "When I was your age," for this
blindness if her fad is to be econom- cupful of rich cream, the breast of a seems to indicate that you go back to
leal. Undoubtedly one-color dressing cold fowl and some thin slices of boll- the age or your child merely for tho
has much to recommend it to tho girl ed ham, both finely minced, three ta- purpose of teaching a lesson. The con
on small allowance; It would havo blespoonfuls of grated Parmesan, with fldentlal talk must seem quite natural
more If shades were not even more salt to taste and a dash of paprika nnd spontaneous, a simple memory re
unadaptable than radically different or cayenne; put into tlmbale cups and called only by the present age of the
colors. I set In n baking pan half filled with other. ,
And tho monotonist must bo a good water; bake three-quarters of an hour You must never say too milch, but
buyer, have a clear business head, and servo very hot. must know how to stop the very mo-
When you can take any gown or hat. Macaroni Milanese. mont the memory is about to reveal
that is good looking bargains often Cook the macaroni as usual, pour itself as a disguised lesson, which the
come your way; confined to one color, cold water through it and return to keen perception of a child rapidly di3
material, fit, tone and purse frequent-' the kettle. Pour over It a cup of milk covers.
ly are "at outs."
FLOUNCES ARE ADJUSTABLE,
Adjustable flounces In , petticoats
aro not entirely new, but until re-'
cently it has not been easy to buy
ready made these convenient trans-, rich mine, cover ana uaKo niteen or vanilla, turn into a well buttered pud
formations. Now dno can indulge in twenty minutes. Uncover and brown, ding dish and bake in a rather slow
a close fitting jersey top which will
oiitwnnr lialf a dnznn flounces and :
with it several ruffles to button on.
One of thnsn flmm tan bn of
soft satin finely knife plaited and ,
serviceable of molreon, tucked and
with a narrow plaiting at bottom; a
third of changeable silk.
Tho flounces aro flnishod with a
buttonholed band, while buttons to
correspond aro placed on tho pottl-
coat, In this way It Is easy to ubo
remnants of dross lining and have a
petticoat to match each gown.
Such a petticoat is convenient for
tho traveler, as the flounces fold Into
much smaller compass than tho same
number of skirts.
MACARONI
Macaroni in one form or another
should appear on every tablo several
times a week. Too many families
havo only one way of serving maca
roni. That is au gratln, and natural
ly tho family soon grows tired of lt.
To get an Idea of tho innumerable
dishes In which macaroni may appear
lt would pay a housewife to visit one
of the good Italian restaurants, look
over tho bill of fare and then from
time to time try the different ways of
preparing it. A visit to a first-class
Italian grocery is also illuminating.
Ther0 are fully sixty forms of Nea
politan macaroni, which - is dried In
the sun, and while native Americans
know and use but few of these, the
Italian Americans uee them all. There
aro only about forty forms of tho
Genoese paste, which is dried upon
shallow shelves In big, airy rooms, hi
use here, and it is higher in price than
the Neapolitan. American mncaroni
most often Imitated the form of the
Genoese. Time was when this coun
try received all of her supplies of the
various macaronis from Italy or
France, but now a great deal of maca
roni is made here. Eight years ago It
was a hard matter to get American
grown wheat with sufficient gluten to
make good macaroni, but today tho
DakotM and other regions of tho
northwest aro raising durum wheat
and factories are making macaroni
commercially on a large scale.
In Cooking Macaroni.
The preliminary treatment of maca
roni, however served, is always tho
same. It 1 to be cooked like rice, in
an abundance of boiling salted water,
three-quarters of an hour or until
perfectly tender. It should then be
drained and rinsed with cold water to
prevent the tubes from adhering to
one another. To cut In small pieces
put the cooked tubes parallel on a
board, and cut through all at once.
Macaroni With Tomato Sauce.
Having properly cooked and drained
three-fourths of a pound of macaroni,
put into a saucepan with one cup to
mato sauce and the ."same quantity
rich brown gravy. To make the tomato
sauce, cut one carrot and one onion
in slices and fry in a tablespoonful of
butter until brown. Add two table
spoonfuls of flour and when blended
pour in one quart of tomatoes. Season
with a little thyme, salt and pepper
and simmer gently for three-quarters
of an hour. Add a tenapoonful of
sugar and strain through a coarse
sieve. Add a few mushrooms, fresh or
canned, and two tablespoonfuls of
tongue diced. Soason the macaroni
with salt and pepper, add a quarter
I pound grated Parmwan and pour the
' sauce and gravy over the macaroni.
Serve very hot.
I Deviled Macaroni.
I Take two cupfuls of boiled and
'. chopped macaroni and mix with It a
I white sauce made by cooking together
two spoonfuls each of flour and but-
ter, then reducing with a cupful of hot
milk; season with salt and paprika.
add three hard boiled eggs minced, a
tablespoonful of chopped parsley, two
teaspoonfu!s of onion juice and a dash
I of nutmeg; when well mixed, pour Into
and reheat. Butter a pudding dish and
put into it, In alternate layers, the
macaroni and grated cheese, season-1
ing with a little more salt and a low j
grains of cayenne. Put plenty of bits
of butter on top, cover with fresh, j
Macaroni wun uysiers.
"er u ueep puuuing man unu put
" ol """"""
wlt" salt' nel1"er' ,lno cracKer crumCS
anU B or mmer: then a.terna e ma-
gredlents are used, having macaroni
for tho top layer. Heat tho liquor
from tho oysters with a half cup of
cream, pour over tho macaroni, covor
and bake half an hour in a hot oven.
Cover and brown.
Vermicelli Pudding.
Boll ono cupful broken Italian veml
colli in well salted water to cover for
ten minutes, then add to a pint and
a halt boiling milk. Simmer twenty
minutes In a double boiler, then take
from the flro and pour over four well
beaten eggs stirred together with ono
FEW SUGGESTIONS ABOUT
EDUCATIO
You cannot expect respect from a
child of three years, nor expect tliut
it should know its proper plnce, but at
a very early period of life of the, child
you must bogln to teach it certain rev
erence and make it understand the dis
tance between Itself and its parents.
This Is the Idea as lately expressed by
Emll Eaguet, member or the French
Academy and an authority on tho sub
ject. Writing further, M. Eaguet
says:
I do not agree with those who want
a child to say "Sir" instead of "father, '
and I do not even object to the child
like "papa" up to a certain age, but I
do Insist on children being taught to
address their parents in a respectable
manner and not in the same manner
as they address their comrades and
playmates. In France, where wo have
the difference between "vous" (you)
and "tu" (thou), a child should cer
tainly address its parents by the for
mer word. It is only a little thing,
but nevertheless a very important one.
Parents, on the other side, should cer
tainly use the more familiar "tu."
Later on parents must see to it that
the respect and love grow' together,
one feeling never taking the place of
the other. Montaigne very justly crit
icises those who seem to love their
children only while they aro small,
saying: "A true and natural affection
should arise and grow in strength as
time goes on and gradually the rela
tions between parents and children
should develop into full respect and
confidence from both sides."
AVhen tho child grows to be 14 or 15
years old, discreet confidence should
take the place of respectful attention.
Then the time has come when advice,
punishment and sermons or lectures
have little or no effect, but must give
way to education by example. This
seems quite self-evident, but still you
will notice that the use of personal ex
ample Is neglected in a good many
families. It certainly exists, but It Is
used in too general a way. It Is like
this. You are a man of orderly habits
who works hard and regularly and
who goes your office punctually
every day. You are setting a good ex-
, ample, that of regular work, to your
son, but it is not an example which Is
properly adjusted and adapted to his
present duties.
You, madam, are a good housewife
and a loyal spouse. You are setting
an excellent example to your daughter
some time' In her future, but not one
which applies very well to the present
time. What you must do Is this: You
must become .a child for the sake rf
your child, and through confidential
talks with her you must live over
3""1 uw" "c
wlth nIm' ,,ut vourself a" elual
... ,.V. II ,1 1, 1 ...11, 1
luul,"K " UCI ,lu ' "
thoroughly understand the example.
"Praeterita adstantl veniens ceil
cominus aetas."
This means that you must say:
Then you must always bo careful
not to praise yourself or boast,
Goethe tolls how ho, after having
'cup sugar and a largo tablespoonful
buttcfr. Flavor (with 'a teaspoonful
nut steady oven for Half an hour.
aervo Wltn cream sauco,
Catsup From Canned Tomatoes.
Au excellent catsup can bo made
from canned tomatoes. Put two gal
lons canned tomntoes into a porce-
Main - lined kettle and cook for half an
hour. Press through a slovo to re
movo tho seeds, then return to the
kettlo and cook down to a thick paste,
taking care not to let it scorch. Add
a pint of vinegar, two tablespoonfuls
salt, a tablespoonful each c'elory seed
and ginger, a teaspoonful ench cloves,
whito pepper and allsplco, a half tea
spoonful cayenne and a pint of grated
horse radish. Cover and cook for
three-quarters of an hour. Strain
through a slovo, turn Into clean, steril
ized bottles, cork and seal.
N OF CHILDREN
been cruelly beaten by thrco mischiev
ous comrades and after having suf
fered stoically without moving a linger
because It happened during school
hours, immediately after the school
hours wore over, caught one of his tor
mentors by the throat, threw blm
down, put his knee on his chest,
caught hold of tho other with on arm
and threw him down and thereupon
did the same thing to tho third. When
he had them all down in the dust he
knocked their heads together until
they yelled for mercy.
Now, this story may be true, but lf
Goethe told lt to his children, I am
sure they smiled at him and felt some
thing quite different from respect
I remember one very good father.
Before his daughters, who were eigh
teen and twenty years old, he told,
with eyes that were quite dim with
emotion, the story of his honeymoon,
his wedding trip, the first days when
he dared not address his wife by tho
familiar "tu" (thou), tho beautiful
places they visited, a number of small
incidents, and the return home feeling
that after all there is no place Hko
home. Ho ended In this way, "Ve
both felt that wo had fifty years of
happiness before us." Ho was verv
child-like and never thought of teach
ing a lesson, but he taught a most ex
cellent one all the same.
Recipes Girls
Should Know
Planked Halibut
Trim the ends of a nice, solid piece
of halibut, weighing about four
pounds, and cut the entire width of
tho fish. Peel and slice three onlous
into a baking pan, and on these lay
the halibut. Squeeze the juice of a
small lemon over it, put some pieces
of butter on the top, pour ln half a
cupful of white stock and half a cup-
ful of white wine. Bake for three
quarters of an hour, baste lt several
times with the liquid in the pan. Add
a little salt. When ready lift out tho
fish onto a hot plank. Put some hot
mashed potatoes through a forcing
bag round the fish, brush with beaten
egg and return to a hot oven to brown
the potatoes. Fill up the space be
tween the fish and potatoes with hot
macedoine of vegetables. Decorato
with parsley and lemon.
Using the Bread Mixer.
This bread mixer consists of a
heavily tinned pall of from two to six
loaves capacity, which clamps on to
the table or bench with an adjustable
; clamp. The curved metal rod by
which tho bread Is mixed is carried
thiough a flat metal 6rossplece to the
handle of the machine. The cover
slips over this handle and is held
firmly In place by tho crosspiece,.
which has two curved points at each
end. These slip over the rolled edge
of mixing pall and the piece is fast
ened securely by a clamp lock. v The
handle is turned around on top of the
pail. When mixing is over the curved
beating bar or kneader may be re
moved from the crosspiece by loosen
ing a clamp which holds it through
and in the handle, thus permitting
the dough to rise In the pail In which
lt was kneaded.
Making Apple Jelly.
Wipe, quarter, stalk and core the
apples, also wipe a stalk of rhubarb'
and cut it into pieces, then place both
of these into the preserving pan with
two pints of water for four pounds of
apples and a stalk of rhubarb; boil very
gently together for fifteen minutes or
until tho apples aro quite in a mush; -now
turn into the jelly bag and allow
it to run through at its leisure, being
careful not to press or meddle with it
in any way while the juice Is running
through. When all tho julco Is ex
tracted weigh it. and boil In a clean
saucepan for twenty minutes; then.
for each pint of juice, add three-quarters
of a pound of Jump sugar and.
boll it all up together again for ten
or fifteen minutes, keeping lt most
cai-chilly skimmed. Directly it jellies
on tho spoon pour It Into glass jara
and seal.
Using Forcing Bag and Tube With
Whipped Cream.
Itomovo the seeds from a ripe cas
sava melon. Cut tho pulp Into neat
pieces and mix It with, n fow sliced
bananas and a fow preserved chor
rles. Chill nnd servo In tho shell.
Decorato with whipped cream. Turn
tho ends of tho bag round onco or
twlco to keep tho mixture from squeez
ing up. Hold these onds firmly in
your hands, press out tho mixture,,
guiding It steadily whore you will.
Fine Job Trlntlng, Star Office.
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