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Gorn and Oats for Winter Work ^^hgs
Br VIRGINIA CARTER LEE
FORTUNATELY, the majority of
cereala have not increased in the
same proportion as the other
food products, and rightly used they fur
nish a better table, as well as a more
All of the raw cereals reqalre thorough
cooking to render them palatable and
easy of digestion, and even the quick
cooking oatmeals. are all the better for
at least an hour in the upper part of
the double boiler.
In the menus for the coming week a
cereal in some form appears three times
daily, and yet they are served in such
a diversity of ways that one does not
tire of them. When a cereal of some
kind is served with the principal dinner
course omit the potatoes, especially
For the cereal ice cream toast any of
the dry varieties until very crisp and.
brown, and add to the cream of any de
sired flavor, such as chocolate, vanilla
or maple, when almost frozen. Or, if
desired, the cereal may be dusted over
tho frozen cream ahd served with a
sauce or sweetened whipped cream. In
making the frozen rice custard prepare
one and a half cupsful of rich boiled
custard and add three-quarters of a
cupful of boiled rice. Season to taste
with Vanilla extract and fold in half a
pint of sweetened whipped cream.
Freeze slowly as for ordinary ice cream.
Boiled pitted raisins may also be added.
The homihy crofltons are very good
with soup. Spread the cooked cereal
thinly in a pan, and when firm cut in
cubes, then saute in hot bacon fat.
The meringue oatmeal cereal is an?
other specially good dish. Cook the
cereal the day previous, and iri the morn?
ing heat in the upper part of the double
boiler, with the additton of a little milk.
Just before serving add for each pint
the stiffly whipped white of one egg,
and serve with strained, sweetened ap
ple sauce and thin cream.
"Cooked cereal" breads could form
almost an article by themselves, and
they are so nutritious that they should
be used more generally than they are;
also many of the muffin batters may be
improved and enriched by the addition
of leftover cooked cereal that might
otherwise be wasted.
Supplies for the week will include at
the butcher's a quarter of a pound of
bacon, at 44 cents a pound; one and a
quarter pounds of stewing mutton, at
28 cents a pound; two ounces of dried
beef, at 4 cents an ounce; two slices of
salt pork for 8 cents; four lambs' kid
neys, at 6 cents each; one and a quarter
pounds of sliced raw ham, at 50 cents
a pound; and two pounds of short steak,
at 50 cents a pound.
At the flsh market, one and a half
pounds of smelts, at 32 cents a pound;
two pounds of haddock, at 25 cents a
pound; one and a half pounds of
mackerel, at 30 cents a pound, and a
quarter of a pound of salt cod, at 28
cents a pound.
For the dairy products purchase six
quarts of Grade B bulk milk, at 17 cents
a quart; four quarter pints of cream,
at 14 cents each; one and a quarter
pounds of table butter, at 78 cents a
pound; half a pound of oleo for 22 cents
and two dozen cold storage eggs, at 68
cents a dozen.
Marketing prices should run at the
fbdowing rlgures for four persons:
Butcher's bill . $2.57
Fish bill. 1.80
Dairy products ,.-.-. 4.13
Fruijts . 2.40
Vegetables . 2.43
Groceries . 3,42
Cereals of All Sorts
4 4 117B CANNA' beat them"?the cereals?for
jf well balanced, economlcal, wbolesome
I nutriment. Wheat, whote wheat, leads
j when it comes to "batajice," but corn and oatmeal
! (especially the latter, with Ita 7 per cent ot fat)
are fine fuel for wintdr weather, Even wheat has
| only 2.2 per cent ot fat and unbolted cornmeal 4.7
f per cent?so oats and corn lead as winter cereals.
Corn cakes for breakfast and Indian poddlng for
dinner keep green the memory ot summer corn on
the ear?it.is our distinctive American grain, while
oatmeal is the staple breakfast cereal for January
Our animal friends (those who pull their own
weight, not the tighters) prove that strength and
body heat can be manutactured in good measure
from grains, and we would all be better off lt we
got the whole grains?with the bran that now goes
mostly into the fodder bag?and also had to "chew!*
for ourselves, instead of having it done for us by
machinery. 4. ?,. p.
Cook half a cupful of pearl barley
in one quart of water with dne cupful
of strained canned tomatoes, a bay leaf,
two teaspoonsful of salt and a slice of
minced green pepper until the barley is
tender. Then add one tablespoonful of
sugar,'half a teaspoonful of celery salt
and two tablespoonsful of Japanese soy.
Blend together two tablespoonsful each
of flour and butter and add a little of
the hot soup. Stir the thickening into
the remainder of the soup and stir con
stantly, cooking for five minutes.
_ Hominy Meringue Pudding
Pare and core six apples. Arrange
in a baking dish and fill the cavities
with crabapple jelly. Pour over the
following: Mix together one cupful of
cooked hominy, two cupsful of milk, the
yolks of two eggs beaten with two table?
spoonsful of sugar, two tablespoonsful
of oleo cut in bits, one tablespoonful of
lemon juice, half a -cupful of seeded
raisins and a quarter of a teaspoonful
of salt. Cook in a slow oven until the
apples are tender, remove from the fire
and cover with a meringue made from
the stiffly whipped egg whites and a
tablespoonful of powdered sugar. Serve
hot or cold.
Put a pint of strained canned toma?
toes into a saucepan and add one cupful
of washed rice, one cupful of finely
minced celery, one tablespoonful of
minced onion, half a cupful of chopped
green peppers, half a cupful of shredded
olives, a teaspoonful of sugar and salt
and paprika to taste. Boil all for five
minutes, then set over a very moderate
heat and simmer for one hour. Servo
as a vegetable. ve
Mix together three-quarters of a
pound of very fine oatmeal, six ounces
of flour, one teaspoonful of Balt and
four teaspoonsful of baking powder.
Rub in with the finger tips one generous
tablespoonful of oleo and make into a
stiff dough with half water and half
milk. Roll out as thin as possible cut
with a tumbler and bake as for Eng.
lish muffins on a well greased eriddh.
Eat with butter. " dle'
Grape Juice Barley Jelly
Soak three tablespoonsful of pearl
barley overnight. Drain, add half a
teaspoonful of salt, one quart of un
fermented grape juice and half a cupful
of cold water. Soak in a double boiler
for four hours and add sugar to taste
the juice of one lemon and one orange!
Pour into a mold wet with cold water
and chill on the' ice. Serve unmolded
with sweetened whipped cream.
Custard Corn Cake
Stir one and a half cupsful of corn
meal into a pint of boiling milk and when
smooth add a tablespoonful of oleo and
two teaspoonsful 'of sugar. Remove
from the firejand when cool add two well
beaten eggs, one teaspoonful of salt and
three teaspoonsful of baking powder
sifted with a tablespoonful of flour.
Bake as for other corn breads and cut
Old-fashioned Corn Meal Mush
Top of Bottle
Anchory Paate Toast Coffea
Tomato Sonp with Homlny Crofltons
Bread Sticka Celery
Frled Smelts Tartare Sance
Stnffed Baked Potatoea Spinach
Cereal Ice Cream
Brolled Bpcon Fralt Rice Muffins
Eacalloped Macaronl with Cheese
Rye Bread Grape Jaice
Bonlllon with Egg Crackera
Shepherd'a Ple Battered Carrots
Homlny Merlngoe Padding
Graham Meal Cereal with Jelly Whlp
Frizzled Smoked Beef with
Nut Bran Bread Toast Coffee
Stuffed Egg Salad Oatmeal Sconea
Baked Stuffed Haddock
Chocolate Washington Ple
? ? Malaga Grapes
Browned Rice Hash
Thjn Bread and Butter
Fish Timbalea Celery
Grape Juice Barley Jelly
Baked Egg Omelet Green Peaa
Hashed Browned Potatoea
Raspberry Farina Mould
Preaerred Apples with Dry Cereal
French Toast Maple Syrnp
Castard Corn Cake Ginger Ale
Sliced Orangea and Bananaa
Brolled Mackerel Rice Farcie
Candied Sweet Potatoea
Steamed Froit Pudding
Tangerinea Steamed Samp
Broiled Tripe Bannocka
Frled Scrapple Rolls
Lettuce and Pimento Salad
Broiled Slice of Ham Cabbage
Panned Hominy Cakea
Frozen Rice Cnatard
Merlngoe Oatmeal Cereal with
Fiah Cakea Toast
LUNCHEON or SUPPER
Hot Ham Sandwichea with Cereal
Celery Stnffed Olivea
Farina Waffles Maple Syrnp
Broiled Steak with Mushrooms
Baked Sweet Potatoea Asparagus Tips
Tomato Jelly Salad
Indian Pudding with Ice Cream
From Spinning Wheel to Electric Sewintf Mach
i n ?
Westera Electric Portable Sew
ing Machine No. 4 *
THIS is a first class modern
machine, with a full set of at
tachments, driven by a small
Universal electric motor with a wide
range of speed, controlh?d simply by
three positions of the fdbt on the
treadle of the rheostat. But there is
no treadle work, which is deemed by
many to be especially injurious to
women. The motor does the work
and charges you only half a cent an
hour for doing it. The operator has
only to guide the sewing. Another
special feature is the fact that this
is a two-spool machine?there are no
bobblns to wind.
Since the machine claims to be
portable, its size and weight are of
special interest. The wooden base
to which the machine is attached is
20 inehes, long, 9& inehes wide and
3J6 inehes thick, and has no addi?
tional supporting framework. It
makes itself at home on the table,
desk or anywhere, and with the cover
locked in place, ready to carry,
weigha 36 pounds and 5 ounces, with
The ttfto/e of i
(Particularly delieious when made of
Home Ground Flour.)
THE commercial graham flour
comes nearer to being the
whole wheat berry than does
the so-called "whole wheat" flour
from which a part of the bran has
A coffee mill or one of the smarl
home grinders (Arcade, made by
the Arcade Manufacturing Com?
pany, Freeport, 111.; Enterprise
"Nixtamal," made by the Enter?
prise Manufacturing Company,
Philadelphia, Pa.; a C. Family
Grist Mill, Wilson Brothers, Easton,
'?*., or the No. 0 Hand Grist Mill,
inade by the Springfieid Manufac?
turing Company, Springfieid, Ohio)
will yield you a flour that is perfect
for the following; special recipes:
Two cupsful graham flour, two
cupsful white flour, six teaspoons?
ful baking powder, one teaspoonful
soda, three teaspoonsful syrup or
sugar, two teaspoonsful salt, two
and one-half cupsful water.
Mfx ingredients in* order given.
B-at well and pour into well
out the cover 81 pounds and 13
ounces, the eord and pedal weighlng
2 pounds and 10 ounces additional.
The machine will store in a space
20 by 9y. by 14% inches high, and
so can be used in the bedroom,
library or sitting-room and. con
veniently stored away in the closet
when its work is done.
A six-foot cord with its separable
plug flts any standard lamp eocket.
The other end of the 44-inch T-cord
conneets with the floor pedal. The
motor swings easily under the ma?
chine arm for storing and again into
place for work, or it can be belted j
to the spool winder by means of a
coil spring belt, which when not in
use lies in a groove of the hand
wheel. The motor may be easily re
versed, if necessary, by loosening a
thumb screw and pressing the re
versing lever to the end of its slot.
The under part of the machine is
made easily accessible for oiling, in
serting the under spool, or the like,
by simply pressing the base-releas
ing button in the bed plate when
the whole machine swings back from
the base, to which it is hinged along
lhe Wheat Berry
greased bread pan. Bake one hour
in moderate oven. Batter should
resemble muffln batter. Raisins or
nuts may be added if dcsired.?
A. S. B.
Ona and one-half cupsful graham
flour, one and one-half cupsful
white flour, four teaspoonsful bak
ing oowder, one teaspoonful soda,
one-quarter cup sugar, one tea?
spoonful salt, one egg, two and
two-thirds cupsful sour milk or
water, one-third cup melted fat
(goose fat is excellent).
Mix and sift dry ingredients; add
hquids. Beat thoroughly. Cook on
a hot, well greased griddie. Turn
Two cupsful graham flour, one
cupful white flour, six teaspoonsful
bakmg powder, one teaspoonful
?oda, one teaspoonful salt, one-third
cup sugar, one or two eggs (if two
eggs are used omit two teaspoonsful
baklng powder), two cupsful milk,
one-third cupful melted fat.
Mix and sift dry ingredients;
add Hquids. Beat well and pour
into well greased, bot muffin pans.
the side away from the operator.
A full set of attachments is
furnished, including a five-piece
hemmer set, shirrer, ruffler, under
braider, tucker, quilter guide, etc.
The instruction book furnished is
very clearly worded and well writ?
ten, which is more than can be said
for many, and the owner of the
machine cannot fail to discover all
not only runs much faster than any
one could run it, but it can be run
indefmitely without fatigue, thus
saving time and extending the pos?
sible working hours.
There is no clumsy involved
framework to clean and no room
need be devoted to sewing, since the
machine can be stowed out of sight
when the day's work is done. With
The electric sewing machine sat
right down on the laboratory
kitchen table and went to work.
The Sun Heat Heater Is dispenslng
comfort on the side.
of its possibilities and to be ables'
to make use of them if the book is
As to speed control, it is interest-'
ing to note that it may be varied
from 228 stitches a minute at slow
speed with the coarse stitch to 790
at high speed with a fine stitch. Un
ler test a thirty-inch strip was fine
y stitched (No. lO^at high speed
in 1 minute and 6 seconds, and at
Jlow speed in 2 minutes and 50 sec
Most housework is as healthy as
:he exercise in an expensive gym
tasium, but doctors seem to be fair
y agreed that long continued run-1
?ng of a sewing machine ia not
rood for a woman. Thia machine
A close-up of the toot peaai tnat
controls the speed by a simple
pressure, but calls for no treadllng
the present-day charges for cloth?
ing, we niay see a vevival of "clothes
made at home," with the aid of the
Jlectric sewing machine, just as the
laundry strikes and the disappear
ance of washwomen have given an
mpulse to home laundering with
;he electrlc washer.
Western Electric Portable Sewing
Machine No. 4. Made by the West?
ern Electric Co., 105 We.t Fortieth
Street, New York.
Other Approved Sewing Ma?
chines and Motors
TWO other electric machines and
three motors for attachment
to any machine have been ap?
proved in the Institute. Further in?
formation and prices will be given
on application. Motors alone cost
less than $20, while the machines
Western Electric Sewing Machine.
Made by Western Electric Company,
195 Broadway, New York City.
Cost of operation, one-half cent an
hour. Weight, 11.5 pounds. A port?
able type, mounted on oak base
board, 11 by 20 inehes, with curved
top and carrying handle. A vibra
tory type machine with Universal
motor. Slow, medium or high speeds
can be obtained easily by foot pedal
control. Attaches to lamp socket by
7.5 feet of flexible cord. There are
three other types?i. e., the rotary
shuttle, the automatic or chain stitch
machine and the two-spool machine.
The rotary type runs one-third
faster than the vibratory type.
Willcox & Gibbs Automatic Elec?
tric Sewing Machine. Made by Will
cox & Gibbs Sewing Machine Com
I pany, 658 Broadway, New York.
Cost of operation, three-quarters
i cent an hour. Motor and base,
| 11 pounds. Total weight, 20
pounds. Hand style, with di?
rect drive, portable Westinghousei
electric motor. Mounted on black!
metal base, with push button current
switch. Motor locked to hand wheel
by metal disk coupling on the shaft.
Speed controlled by foot pedal. Con
nection to lamp socket by ten feet
of cord with separable plug.
Machine is a chain stjtch type.
Motor can be purchased separately
for attachment to any Willcox &
Biseell Motor. Made by the Bis
scll Motor Company, ?88 Huron
Street, Toledo, and New York City.
Cost of operation, one-half cent an
hour. Weight, 7 pounds. Motor,
speed rheostat and bobbin winder
are assembled in an iron frame unit.
Has two rubber-tippQd feet (adjusk
able) and six feet of connection
cord with tap-lamp socket attach?
ment, so that .light can be used atthe
same time. This replaces the hand
wheel and bobbin winder of the sew?
ing machine, and fits any household
make, even dropheads. Speed per
fectly controlled by w n^-i
Eliminates. injurious treadling at
very small initial cost.
Home Sewing Motor. Made by
Hamilton Beach Manufacturing
Company, 11/, Liberty Street, New
Cost of operatibn, one-half cent an
hour. This motor is mounted on
a rubber-tipped, four-legged east
fron frame. Pulley on shaft is
placed in connection with the hand
wheel of the sewing machine. Six
feet of cord connects with lamp
socket and the speed is controlled by
the foot pedal, so that it can be run
very slowly or at the rate of 800
stitches a minute. In addition to
doing the sewing the motor can be
used to run a two-bladed aluminum
beating device (cream whipper at
tachment for any thin batters), to
operate a four-bladed fan or to turn
a grinder and small buffing wheel for
sharpening knives and polishing sil?
ver. These attachments may be or
Detail showlng how the motor
looks when ln action
Westinghouae Sewing Motor. Made
by Westinghouae Electric and Manu?
facturing Company, East Pitts
burgh, Pa., and New. York City.
Cost of operation, one-half cent an
hour. A small, compact motor
mounted with a spring hinge on an
L-shaped table plate which claraps
to the sewing machine by a bolt
with wing nut through the rear belt
hole. Small belt connects hand
wheel pulley and motor pulley. A
rectangular controller box fastens to
treadle by spring clamp and the
chain is fastened above to some
Btationary part of the machine. The
controller is attached to motor by
3.5 feet of cord, while 12 feet of
cord and separate plug makp con?
nection with tho lamp socket, Can be
ftttaahed to any machine except the
singer. Excellent speed control, vary
mg from 150 to 600 stitches a minute
The Sun Heat Comfort Gai
THIS small gas heater is really
a large Bunsen burner, with
an inverted conical flame
spreader supported in .the center of
the flame, the whole being surround
ed by a perforated thin black enam
eled sheet steel cylinder, with a
nickefc-plated, cast-iron, three-legged
base which lifts the bottom plate
two inehes off the floor.
There is a nickel-plated, cast-iron
top grate surmounted by a small
ornamental, conical, cast-iron top.
It connects with the gas main by
means of a nipple of one-eighth-inch
pipe extending two inehes from the
heater. No valve is provided.
The ornamental top may be re
moved and the eight-inch grate used
for heating water. When this was
done in the Institute, using a three
quart aluminum pail, containing one
quart of water, it was boiled in 8
minutes and 20 seconds, giving an
efficiency of 45 per cent, which is
higher than that obtdined on many
A GRAPEFRUIT salad is 8Q
common that you may think
there is nothing new to
be said on the subject, but the
suggestions given here for slight
variations both in the salad itself
and in the dressings will make ap
entirely new and much more de
licious course of this old standby for
a winter fruit course.
With Pomegranate Seeds
A delicious grapefruit salad may
be prepared by peeling and removing
the membrane from the fruit,
breaking the sections in halves and
mixing with equal proportions of
Malaga or Tokay grapes cut in two
and seeded. These are then mixed
with one-half cupful of pomegranate
seeds tc each two cupsful of other
fruit. Serve with French dressing
on the delicate green leaves of a
head of lettuce.
For this French dressing use the
juice left from pickled peachee,
-piccd cantaloupe or watermelon.j
j1 of the regular cooking burners.
The weight of the stove is 6
'pounds 5 ounces, and'it is 18 inches
high and 8 inches in diameter,
which makes it easily portable. An?
other good point about the stove is
that it is easily lighted through s
small hole in the cylinder. c
The stove, though small, is elft-.
cient. It is made of a few easily,
manufactured parts, so that it is,
sold cheaply, and yet presents a neat
appearance. It is, of course, suit-'
able only for small rooms, and it
was calculated that a room 9 by 12
b'y 8 feet could be raised to 70 de?
grees by the use of the heater and
still provide sufficient ventilation so
that no flue connection would be
necessary to keep the air in a health
The cost of operation was three
quarters of a cent an hour, with gas
at $1 a thousand cubic feet, or a
little over half a cent with gas at
the local New York rate of 80 cents.
For the average bathroom or small
sewing or hall room ii. would be 8
very efficient and profitable invest?
Sua Heat Comfort Gas Heater.
Made by the Metal Stampiogs Cor?
poration, Streator, III.
for Fruit Salads
To one cupful of such juice add
one-third cupful of oil, one tea?
spoonful of salt, one teaspoonful of .
lemon juice and one-half teaspoon?
ful of paprika. Blend thoroughly
in a bottle or with a Dover egg
beater. A. S. B.
Special Fruit Salad Dressing
One orange, one-half lemon, one
tablespoonful butter, one-fourth cup?
ful sugar, two egg yolks, one-half
Put the orange and lemon juice to
gether with the butter or margarine
in the top of a double boiler and melt
over hot water. Add sugar and
beaten egg yolks. Cook until thick,
stirring constantly. Whip cream
and fold into tha raixture.
Delicious fruit salad* are so often
spoiled by being serred with ? mrt
dressing, which is appropriate for
vegetable and meat salads only. If
one wishes to keep the dainty, sweet
flavor of the fruit in prominence it
is very desirable to have a special
dressing for fruit salads. This
recipe meets the demand better than
any other dressing we know of. * It
will make three cupslui ol* draiwiuftj