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title: 'The Hawaiian star. (Honolulu [Oahu]) 1893-1912, June 29, 1912, SECOND EDITION, THIRD SECTION, Image 20',
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TilK HAWAIIAN STAR, SATURDAY, JUNE 29. 1012.
H Things to Interest Our Womag Readers -t
to Cook the
At thlc iWftson of the year there i,i
bo HHir delicious aim who esone food
limn properly cooked vegetables Hut
the trouble 1b that lu many homos
a well m in restaurant and hotels
vegetables are not properly cooked and
ofUm come on tbe table sodden with i
water or tough and about half done.
They are, perhaps, served in the latest
culinary fashion, prettily garnished
mid delicious to look upon, but who'ly
indigestible and unfit to eat. Aspara
gus, the king of Spring vegetables,
Will be it "hard strinjri substance, poas
anil beHiis will Hot oven bo cooked
until they are soft but will bo hard
and tough and onions will be strong
in tasto and will havo a tough outer
Vegetables require enreful cooking
and most varieties "should bo cooked
slowly, uot boiled furiously for perhaps
toifOj&flftoen minutes, but allowed to
bol'lIp'wly until they are tender
through and through.
Asparagus which Is one of the princi
pal delicacies at this time of year was
as much prized by the ancient world'
as It Is today. The Greeks had their
asparagus beds and the Itoraans
thought so much of the vegetable that
they introduced It to the Gauls, Ger
mans and Britons. And the early set
tiers In America from England and
Holland brought with them the seeds
of the asparagus plant and asparagus
beds formed a prized' corner in the gar
dens of the new world.
In selecting asparagus at tho market
notice whether or not tho little purp.
lish heads are fresh and erect and the
cut end,1? of the stalks a little moist
' and not brown and dry. But even
moist ends are not an infallible sign
of freshness for some market men have
a bad habit of keeping asparagus fresh
looking by piecing the stems in water,
so see that the ends are not porous
but of c'ose texture if you want to be
sure your nsparagus is fresh.
A.sparagus on Toast This is the
simplest and really the best way to
cook this most succulent vegetable.
Wash the stalks carefully and cut off
two or three Inches of the hard' part,
then tie them in bundles. Some cooks
let the asparagus lie for half an hour
in cold water before cooking. The ket
tle for boiling should be deep e .ough
to allow the bundles to stand upright,
with the tips out of water. Pour in
boiling water, cover closely with a lid
or Inverted pan to hold the steam in
and cook tho tips, and boll twenty
minutes until tender, but not .soft or
spongy. Season the water with salt
just before it is done. Have ready
some slices of nicely browned toast,
dip it in tho Mparagus water, and' but
ter while hot, lay on a hot plntter,
arrange the stalks on the toast If
you prefer make a white sauce and
pour over the asparagus when served.
Cream of Asparagus Soui Cook
twelve stalk"? of asparagus In one quart
of water. Add two sprays of pars'ey,
three leaves of mint and two small
' green onions. When these are tender,
rub all through a sieve, mashing and
rubbing through as much as possible.
Return to the flro add a teaspoonful
of celery salt, one teaspoonful of pap-
rikr., one pint of hot milk and a tiny
grating of nutmeg. When It comes to
a boll, draw to tho back of the stove
and add tho yolks of two eggs beaten
with half a cupful of cream. Put a
tablospoonftil of finely chopped parsley
in the soup tureen, pour in the hot
.wup and' servo at once. If you do
not wish it so rich, one tablespoonful
of Hour rubbed smooth with a table.
spoonful of butter nicy be substituted
for tho eggs and cream; In this case
allow tho .soup to simmer ten minutes
after adding the flour.
Asparagus Salad Use cold boiled as
paragus for this dish, spread on tender
lettuce leaves, ('over with French
dreming or a rich mayonnaise.
Fried Asptragtu Use boiled aspara
gus, drain, dry, dip in egg and crumbs
and fry In deep fat. You can have
Ibis dish in tho Winter by using tho
canned vogetnbles and aip It in sea
son&il flour, then In egg and crumbs.
How to Can AbparagiM Wash It
thoroughly, then cut the stalks to fit
a quart Jar, lengthwlso. Place them
in heads up, filling each Jar as ful as
yon can and $till allow for the stalks
coming on whole, when cooked. Fill
the Jaw with liikownnn wator, very
lightly tailed. Adjust the cover of
tbe Jars without tho rubbers, thou
place the pars in a boiler of warm
water, protecting them from the bot
tom by a ra;k or boards. Cover tho
kett'e, heat gradually to the boiling
I win I and allow the tgfjir to boll one
and a half hours. Remove one Jar at
tllne- m,t 111 the rubber which should
be neW B'rew 0,1 1118 tow aiul veturn
to the boiler to team an hour longer.
Ada moro water to tbe boiler this time,
B0 the canB w)1 be covered. Take out
and cool. Keqp in a cool, dark cup
Spring Salad Arrange upon crisp
lettuce loaves, one bunch of snia'l
Spring onions cut In rings., one bunch
of radishct, cut in slices and three
hard boiled eggs- cut in the same way.
Mix one-half a teaspoonful of salt, n
dash of paprika and sis teaspoon fills
of oil, tl'n stir in gradually throe
tablc&pttunfuls of lemon juico; pour
this over the salad, toss together and'
sorvo at once. '"",
Savory Now Potatoes I'eol.YeJhjil
sized ones and pack into a hutjofed
baking dish, sprinkle with saH and 'pep
per, a little minced onion, some pow
dered sago or parsley, and dots of
butter. Pour over halt a cupful of
milk or stock and bake in a modorato
oven for forty minutes, basting oc
casionally. Fried Summer Squash Wash and
cut In holf-lnch slices. Season with .salt
and pepper, dip in crumbs, then egg,
then in crumbs again. Fry in fat hot
enough to brown a piece of broad in
Stuffed Summer Squash Itemovo
the pulp and seeds from a Summor
squash and mix the seasoned pulp with
sausage meat or chopped meat. Fill the
shell and bake forty-five minutcsi.
Young Turnips Stewed Peel and
quarter them, parboil for tlfteen min
utes, drain, and cover with a cupful of
boiling milk, in which a bit of soda
has been dissolved. Thicken with but
ter rolled" in flour, season with salt and
pepper, simmer for fifteen minutes
and serve very hot.
Spring Onion Salad These very
young onions are called rareripes in
one part of our country, and are es
pecially valued as a most appetizing
addition 10 our menu n't this time of
the year. Cut off part of the stalks
and remove the skin and soak in cold
water for a few minutes, then lay
them on some lettuce leaves and cut
up a few cucumbers, if 'you can got
them, and cover with a French dress
ing. Spring Onions on Toast Chop fine
one bunch of Spring onions, cover with
cold water and cook until tender,
changing the water once. Drain and'
reheat In cream mice. Serve on
small rounds of buttered toast.
Beet Greens Wash these greens
thoroughly and boil for twenty min
utes in salted water. Drain and sea
son with sal and pepper and melted
Beet Greens with Iieets Pick them
when the beets are no larger than a
walnut. Do not cut off the tops. Waih
In several waters, using salt water
first. Cook quickly in salt" water un
til tender, drain, cut off tops and skin
the beets by putting in cold water and
rubbing off the skins. Drain tho greenB,
cut them up, mix with the beets and
season with tat, pepper, melted butter
and vinegar or lemon juice. Garnish
with slloen hard boiled eggs.
FADS AND FASHIONS.
lu the lend.
tan colored shoes nro
Jloussollno roses In palest tints arc
used to trim large .hats of finest straw
Colors among tho reds are sunset,
raspberry, watermelon, tomato, geraif
lum and flame. In purple we have
grape, night, royal, thistle and ame
thyst. Colors with a tinge of tan
are all popular.
A stunning evening gown of mauve
inoussoline do sole, draped over a
foundation of cream lane, had a girdle
of deep violet velvet.
Tho reefer coats of black satin
are destined to be a distinct feature
of the Btimmer season.
The combination of blue and white
seems decidedly strong In llghtwolght
So much in vogue is tho crnzo for
black and white thnt ono sees Jnok
ots of white satin worn with skirts
of bluok satin, or oven serge.
'Tho parasols made with graduated
njfflae, iflntshod dn edge with narrow
If you live to the allotted years of
man and carry about with you the
normal man's appetite a blossiu
thRt is one of the prime reasons for
Imaging on through thnt allotted span
there are limny hecatombs of vie
tlins offered up to- tho simple husl
nose of koeplng you alive.
Tho qunlityof the victims may, dlf-
for with your taste nnd your posses-1
slctn of the price but, as a rule, the
less you have of price and jho less nantly. "You know I want to go where
varied are your nistiv the moro nu- yVni want to go. You are tho one
inerous the victims. j fcho; needs the vacation, and we'll go
This is fact versus pootry, social- Jifst" where you say."
Ism and psoudophilosophy, which havo -Thnt means you have tho place
all along been prono to accuso tho picked out:"
wicked millionaires nnd other mng-' ' "Mother was looking at some book
nates of being tho dovourors of hap- k'w today," said tho Kid.
i.u vimi,,, .hnf fnii f mnn'K nrm "A course," responded John.
nut the hardworking laborer, in.
n . r., , , , t . i .
the Unltfu States at least, Is liable to
... . . r . .
eat more meat, although In Tower
,, , ,. ... - ...
lends, than his wealthy fcllow-cltl-
zuii, an, nu v I'lvun"!) .....I a. wwi.-
en times a(s'himrlly on one kind of
food iS'-thp most avid millionaire not
a dyspeptic I;fNow York. That one
kind represents millions on millions
of Individual lives immolated for his
nourishment, it is bread. Its lives
are vegetable lives, and on tho order
of eggs, at that, inasmuch as tho
wheat grain is the wheat plant in its
embryo. Nevertheless, when It comes
to any reckoning on the basis of mere
numbers, the toilers of the world are
lho nnea who demand the toll of life
from nature in the highest estimate.
Hut the average man can be regard
ed neither as the rich gourmand nor
the poor devourer; he Is about be
tween the two, getting less than his
share of tho luxuries, like reed birds
and mushrooms, ajid less, too, of
brend and butter, because he'll dodge
the staff of life wherever he can in
favor of something that tastes bet
ter. But he enjoys more than his
share of moderate luxuries, Kko chick
ens, oyster.s nnd other viands, which
the wealthy are liable to noRiect, and
the poor who are tho. majority of us
If one were to weigh up ' bo bread
he eats in, say, the sixty-six years of
his bread-eating existence on have
to allow for the infant diet at the
beginning. you know it would
amount to something like 30,864
pounds, and that Is no more than a
pound and a quarter per day. You
could run a line of loaves of bread
silk fringe, are reminiscent of
days of our grandmothors.
Shirrings of taffeta, lace and chif
fon and niching of ribbon, both silk
and velvet, ar much used lor the
decoration of the new parasol.
Shadow laces and all-overs are both
popular as trimming. Batisto umbrold
ery In all-overs, flounces and band
ings is exquisitely dainty,
That gay and careless garment of
English origin, known familiarly us
the blazer, is really back.
.Many of the prettiest of the little
cotton and linen frocks show the
sailor collar of lace or of lawn Or
of linen, lace or embroidery trimmed.
Charming hats for little girls arc
made of beige-colored straw. The
puffed crowns are of flowered taffeta.
A single flower is fastened artistically
at the left side.
Pumps nnd colonial models, with
very short vamps that show to ad
vantage the unusually lovely silk
stockings of today, are among the
most popular models.
Linen dresses are prettlor this se&
son than ever before.
Black satin evening slippers have
heels studded with brilliants. Fx
tromely pretty are the black satin
models with heels covered with either
cloth of gold or silver.
Serges nre prime favorites for tho
Tho now bathing suits nro fashion
ed from black satin, hliie-nnd-whlto
and black-and-white checked taffeta,
tartan plnldod and plnln taffetas and
Belts, if used, must bo worn In
harmony with tho costume.
)Cr n d
Whore shall we go for our vacation
this summer?' asked Dolly.
"Wherever you want to," replied
' ,t , ii.H ii ...
juiiu. i kiiuw inula iiiu way won
ac'cW0( so j mgllt nf) woll m.st
f j,nt isn't so," said' Dolly lndlg-
4'BUl; 1UU11, , 11,1 "UL KU-
'"g mention a sing e place,
, , T , , '
nut I don t know where to go,"
.... .... , ...
said John a trifle anxiously. "I
. ,,.,, , ,, , , ,
haven t time to read guide books and
Wo might go to tho shore,
always something doing
'Oh, the shore! '' said DojJy'BOino-
wliat contemptuously. ''It-i"
"I knew you wouldn't like'what I
picked out." 1
"I didn't say I didn't like It.' But
we were there last summer. Seems!
to me the mountains would be
'Huh! All you do at the mountains
ls cllnu. I'm tired enough already."
"An riKht' ,,car- 1111 be Just as you
John knitted his brows. "A farm
is rather dull, Isn't it?" he asked
watching Dolly's face. "You get a
good rest on a farm, though."
"Oh, farms are awfu:.
John sighed and looked longingly at
the new magazine lying on the ta
ble. ' ?
"Lakes ar6nt ban," he suggested.
"You have w'&ter and trees and walks
on the level and drives and ove'ry
thlng. Smith went to Mirror Lake
around many of tho first-class cities
of the world from the life supplies of
ten or a dozen people.
Over in France, Doctors LandouVy
and Labbe have made calculations cov
ering tho whole range of comestibles
indulged in by the average man, and
they see in him a modern Gargantuan
a giant such as my1, and fable nev
er dared imagine, wltn all tho meais
of his life set forth as one.
They allow him rather a" moderate
consumption of meat, for your French
man ls inclined to go strong on his
delicious bread there's none In tho
world that can be more alluring
anil therefore more lightly on meat.
But even the French man will eat
8818',i pounds of meat in his lifetime,
and tho American diet, for all the
talk about high cost of living, won't
be much less than 10,000 pounds for
the typical citizen here. We simply
won't break our habit of something
like bacon at breakfast, anything from
a ham sandwich to a bite of roast
for lunch and n square meal of beef
steak or chops, or another roast for
suppei unless, of course, the appe
tite happens to be working on n farm.
Then your farmer and his hired men
will get away with as much uri the
city man does all day while they're
at the midday meal, nnd they'll have
a pretty plenteous collation cold for
If one of us could see marching
before him the sacrifices to his stom
neb, the remainder as surely destin
ed to perish for his sake In the fu
ture as their predecessors have been
slaughtered in the past, lie would be
shocked to view three fatted steers,
weighing about 1 500 pounds apiece,
followed by a flock of twenty-one
sheep, weighing IfiO pounds each, and
then five or ten calves, as they weigh
ed from 100 to 200 pounds each, and
there would be eight pigs of about 165
pounds, for wo nre getting out of the
way of curing for our pork at ages
much beyond six months.
New York City is fond of calling
Itself 5,000,000 people now. Let it
go at thnt; you can't stop Now York's
claims to everything now any more
than you could Chicago's while she
was growing up according to her
strength. To feed such a single city
population for a full lifetime ambi
tious Texas would have to spill out
over Its ample bouuii'nrlfti .for thoro
would be n horill of 15,000,000 fat
steers ranging here, another of H7,
000,000 clnves bawling for their moth
ers thoro: nbout lor.,O0O,(i0O sheops
trampling tho fow square Inches of
prairie thnt remained, nnd 4O,O0O,00Oj
hi v- ii', w in ta m m a
3 Ml &
Sk ..lit. Mr A
TO SPEND HIS VACATION.
last summer, nnd they said it was
"There's always mosquitoes about
"Jupiter Poto! I have ,i
camp. That's the host fun go.i
The Kid danced with doligV
suits mo," ho shouted.
"Oooh! Sloap on the ground, aifll
it rains all tho time, and there's nev
er enough to oat That's tho worst
"Let's,"8tay homo," said John, re
lapsing Into gloomy silence.
"No indeed," -;satd Dolly emphati
cally. "You need a vacation. ThiTc
or working all nijxt winter without
si rest this summer! it would kill
you. What you- really ought to havo
.are all the comforts of home, and a
g-od table, and yet, rest and change."
"I'd like you to find such a place.
What you get is a :.i room, a bed
of pine slats, and nothing to eat."
"Yes," said tho Kid plaintively. "I
was hungry all last summer."
"I have it!" exclaimed Dolly ec
statically. "We'll take a little cottage
somewnere some place mats a
change and where you can loaf and'
a I'll feed you on all the thing's'' you
iiKe. iwia u it. geis uuu we can in
vite some friends."
"All right, dear, suit yoursoIf,"-said
John, reaching for the' magazines
"But you would like that, wouldn't
"1 like anything you HkeTV said
John, opening the magazine at . the
"And will there be fishing ther
and swimming?" asked the Kid ex
citedly. "Is it one of the places yo
were reading abo'utMn, those booklet
"Hush!" said bolly-" with uplifted
hogs rooting in between, grubbing;
up what the others loft, and forced'rb' or kitchen bouquet will make It all
keep fat on it. ; right. Little dinner rolls or(recep-
There are the vegetables to be con- Hon wafers go with the bouillon,
sidered. Well, including the potatoes ilnlon Soups.
every year won't be liko the last Onion soups are having great vogue
one for potato prices tho average these days, potage a la Clermont, as It
man manages to assimilate abo n 33,- is called, being one of the most popu
000 pounds, and, while he is about it, JarV-To make it, cut a dozen small
he needn't be surprised if he uses up.' onions In rings and fry to a golden
some 17,000 pounds of fruit mnybe brown in a little butter or olive oil.
30,000 pounds, for fruit comes high in' Rehiove, drain in a fine sieve, then
T7. ...1 T" . ... r , ,
iuiujic, ivm-iu uutiuiu l.ilMUUII.v aim
iauuonau to mane their estimates, or mutton, colored witn ,a nine cu
nnd we. regard the apple and the glo- Unary bouquet to an amber color.
rious watermelon as our birthrights.
And milk it seems a fair, average
allowance to let a man have
a day, when we consider his table
cream, his growing fondness for ice
cream, and the number of people who
make it a practice to drink nt least
one glass of milk nt every meal. In
his whole life ho probably uses up
12,000 quarts of milk, a small lake
.. . , , , i , , i i. ,
that would lot hint float something
, , ,. , ,
bigger than a canoe and deep enough
lu uiunu uuu uuu iu wiiuiu iiiiuuy,
if they happened to fall into any can
that could be made to hold It.
Over In Paris he Is a moderate
drinker who takes no more than a
pint of wine per day, and that man is
of the type who waters it well at
two of his meals If he doesn't drink
It nent, and weak enough at that, for
dinner alone. But In threescore years
ror little French boys can get along
well enough with their glasses of
milk until they're ten years old at
least ho Imbibes 1200 quarters of
wine, it his kidneys hold out to let
It wouldn't Ikj at all hard to take
up these calculations for the Amer-
lean continental population of 90,000,-
000 and appall the fancy with the
bread supply pictured as crushing hit-
inanity at one deluge Instead of com -
lng, as It does, in smaller quantities
and more on tho order of manna, as
needed, and with cattle and hogs
'crowding tho lifeless remains into
the Atlantic on one side nnd the Pa-
clllo on the other.
But that Is just the thing only
mathematlclr.ns ought to bo fond of,
not tho average man. Tho easiest
way to ruin his appetito for his hair-
pound or so of Bteak is to let him
know he hnB to mako nway with so
much of it in a weok. So, barring
those few suggestive hints ns to what
grub there Is waiting for him, sufll-
clent for the tiny Is tho evil thereof
nnd also tho breakfasts, dinners,
i suppers and midnight's
Beef Bouillon. j in which t'10 c ii'Utnll Is served. Por
As this Is always ( a staple, direr- tho swcottMiod fruit Juices an
tlons for Its mnklni: mnv tint rfimnlniI(, lr leslred, n maraschino or fros
' Beef bouillon proper is beof broth
prepared from the liquor of boiled j8orved lu glasses sot in outer cups
beef with vogetubies to season. Nolth- bowls of shaved ice. In this en
or hoof nor vegotnblos ar boiled.1'10 1,U,P Is shredded, sweetened
longer than is necessary to cooTt'hcm,; tnst0 n flavored with cherry
aim suppiomon'tiry none antfslnow
are added In older to get as much
golatiu as possible. -To five pounds
... 1 j . i r it . tin I
two peppercorns, ono onion, ono stick
of celery or n teaspoonful of cplery
salt, one small carrot1 und a halt tur
nip. Have the butcher ."crush the
bones nnd lay them in-jbpot first.
Wipe off the meat .mil cut in small
pieces, removing all the fat. Lay the
meat on tho bones, pour the cold
water over, add the salt and place
on the 'range, whore it will come very
slowly to a boil. As soon ns the scum
rises, remove, and if the liquor boils
too fast pour in a small cupful of cold
water to check the boiling and make
the scr.m rise. Repeat this twice.
Now add tho seasoning herbs and
sliced vegetables and simmer slowly
not boil for three or four hours,
but Remove vegetables and herbs be
fore they cook to "rags," the meat
only remaining in tho pot until the
end of tho process. During the cooking
process- the soup should boll down to
about threo and a half pints. Strain,
pour into a perfectly clean vessel and
when cold remove tho fat When
ready to serve, heat and serve in
cups. This will suffice Tor eight per
sons. If one needs a larger quantity tho
portions should be increased accord
ingly, or supplemented by the bouil
lon capsules or extract of beet dis
iu.'"ed In hojwater. It should b"e
rlph and stimulating, clear, with an
'grwjable - rich brown colon
If not dark enough, a little caramel
i i . i , T i ,i. l
Jim uuu Itvu quiuw uiu.ir mum, vcni
Season with salt and pepper and
serve with toasted sippets or broad
soaked in the tureen.
Spanish Onion Soups.
Peel threo large Spanish onions,
separate into rings and fry In
little butter until tender and a light
brown. Take up and drain, then put
in a saucepan with two quarts of
water. Cook an hour, stirring fre-
i. ,i ,
quently, season with salt and pepper
nnd add the finely sifted crumb of a
run. iuix iiiui uiiKiiiy, uuu itii uuui
longer, and just before serving add
the yolks of . two eggs, beaten into
tablespoonfuls vinegar and a
small quantity of the soup. Mix in,
stirring In ono way, pour into tho
tureen and serve. Soup prepared in
this way will keep for several days.
Onion Soup as Served at the Waldorf.
Mix two tablespoonfuls oatmeal lu
n little cold water until quite smooth,
then pour In gradually three pints
liquor in which a leg of mutton has
been boiled. Put Into tho soup pot
with several peeled and chopped onl-
.ons, and cook until tho consistency
or cream. A row minutes before serv-
Ing add the yolks of two or three
eggs, tnklng the pan from tho fire
before stirring them In.
Hot Pineapple Compote.
' This is particularly nice to serve
with the meat or game course, as n
digester. If fresh pineapple is used
cut in slices, core and cook in a rath-
er rich sirup. Serve hot. If the can-
ned apple Is used simply heat in Its
! Grape Fruit Cocktail. '
This delicious appetizer, which Is
served as, first course for either lun-
ehron or dinner ls made of ora go
Juice, lomon ju ce nnd grapo fruit
Juice In equal proportions, swcHcn'Jd
to taste, flavored with shorry or mora-
schlnd and be'i.rc serving rtii Hod
slightly with charged or Ico water. A
little shaved ice, with a row sections
of grape fru't from which every sus-
plclon of tho liittor whlto fiber hhs
been removed, li nddod to tho gln&i
Ul 11 us" '" irom uic raiuuiOt)f thick, white sauce. Hnve ready
or the log allow two pounds of bono, hair pound or chicken chopped
two quarts nnd a hair or cold water, nnd seasoned with celery salt, pelv
a heaping teaspoonful of salt, a small ,)0r, chopped parsley and a little' oi
bunch of kitchen herb's, two cloves,!. lou jllIcc.. Whon the sauce IsIHuq
Ofton the grape fruit pulp, ontlt
ly removed from skin and shall.
Milnln, as desired.
For chicken croquettes make a pi
add one beaten egg and the ohiclten,
making the croquettes as sort- ns can
bo hnndledj. Spread on a platt Jr to
cool, then shape and cook as
ed. A little venl can be added
chicken, or mushrooms, calf's
or sweet breads. ,
Fish Croquettes. '
To two cupfuls or finely ..qhqpped
fish add one cupful of cream saufe, a
I saltspocyiful each' of mustard and salt
nno a utile cayenne. Make into cro
quottes, roll in beaten egg and crumb
and fry in hot lard.
Shad Roe Croquettes.
To four shad roes boiled fifteen
minutes In salted water and then
drained nnd mashed allow two cs
sauce and seasoning to taste. S
KM MA PADDOCK TELFOR
THE VALUE OF A
A tireless cooker ls invaluable to
a housekeeper, especially In hot weath
er, and' they are now so perfected an'i
inexpensive that the woman who does
not own one is decidedly at a disad
vantage when labor-saving method"
are considered. Cooking during op
prcsslve heat in summer is avold'ed.
Foods can bo started at a convenient
moment and yet be in readiness foi
thV'most urgent. Healthful foods re
quiring long cooking are made cractle
able for the daily menu, Mk
weight of the cooked product .
pound of raw material is mm
The flrclcss cooker is splc
the cheaper cuts f meat. Sli,
meat should cook for a long ti.
a low temperature tho cook ' Is i
most excellent medium foriis put
pose. Stews and so-called boile
meats seem to have a better flav
when cooked in the cooker than wr
cooked oil tllO tOVO
nnd lamb cooked in this way T- '
served a.s braised meat, as a e
minced meat warmed in Ilf"
serveii on toast, as wet, dry ar.
o(i inBh( nB raoat nei meot,
and other ways In which. cookcjJO ,.iea.,
are reheated. Five pounds Of meaiJ
could be terved for two in ten cilfferen
ways, serving half a pound at each
nier.l. ' 't
. , . f)
Excellent soup can be made fromf
, . , . 3
tlle left-over carcass of a fowl, fromji
.. , , . , , , i
lett-over beeef bones and scraps oj
beef. Place in the kettle of the fire
less cooker, cover with cold water)
place on the stove and bring slowly t
a boll; then put In tho cooker over
night. In the morning removo th
mciU an(, honca aml uge the jiqupr 0
gtocki t0 1)0 Seated and' tlaToffa a
eor,Ung to the style of Eoup uesif
Breakfast cereals are the mot
c,i f00ljs n ordlnnry cookery
,i0 tnoy rereive the long, slow
which their nature demand.?,
of the early rising this wou'c
Blt&te. The tireless method
the full valuo or the nutrient;
minimum dependence upon th
Fruit is ofttlmes a serious
on account of expense. The
method' makes available ma'
and ovaporatcd fruits', wh
be obtained reasonably at
sons. Delicious eompom
be made which rival
preserves In appearance
vor, in no respect sugr
usually .sorved or the
products. ICach shriv
" its original size, l
e1. with a Juicy, ar
charged with tho ft'
orlze the fruit in
Handbags of li
geo and ehinn slk
snllno nnd very s'
med with pleated