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PERHAPS because ours is such a big (and euch a new!) country, we are disposed to take what we call large views of all aspects of life. As a natural sequence, we de spise the day of small things consist ently and constantly. The negro preacher's comment upon the tiny cas ket brought to him for burial — '-Too email to be arguin' overJ"— is applied, in. substance, by housemothers to 6cores of auxiliaries in cookery that take high rank with our friends over the water. Three correspondents — two of them men— have written of their disdain of "frills" in the family menu. Accord tng to these Daniels who 'sit in judg ment upon dainty accessories to the "w^lpsome everyday fare that was good enough for our fathers and moth ers." what they brand as "fancy cook ery" is a step in the downward path of ' tinful luxury which leads surely to national ruin. There is but one way of converting these skeptics from the manifest error of .their ways, and that is to make such wise use of "frills" as to lure them gradually into, first, tolerance, then into enjoyment of I our improved methods. For example, one man I know had never tasted a mushroom until his wife served them up in pates for his Sunday-night supper. In the ab stract, he had condemned them as "fur.gi. only fit for finical fools and Frenchmen." • So cunningly disguised were the fungi •with a flavorous white sauce, and so exquisitely seasoned, that the unknown delicacy appealed forthwith to his pal ate. After he had eaten the second pate, his wife said. "Do you know what you have had for supper? And how do you like it?" He answered both questions at one«: ••Not the faintest idea! But I never tasted anything better in my Hfej" Beinp, in the main, a fair-minded man. he was open to conviction. I wish there were more Johns or like temper. I wish yet more earnest ly that I could win John's wife to a right valuation of the "unconsldered trifles" Indispensable to her sisters who are better trained in the finer branches of cookery. I seriously THE HOUSEMOTHERS' EXCHANGE IMPORTANT NOTICE j-*ECAVSE of the enormous r\ number of letters sent to the "^ Exchange. J must ask con tributors to limit their communi cations to one hundred words, ex cept in cases of formulas or rec ipes tchich require greater space. I tcant all my correspondents to have a showing in the Corner, and if my request in this respect is complied with, it u ill be possi ble to print many more letters. THB foregoing has especial refer ence to communications that : waste space and tim» in dis coursing: upon unimportant mat ters, or •in long explanations of the causes that moved the writers to address the Exchange. Hours are thrown away by editor and secretaries in perusing letters of live, six or seven pages of unimportant -details and pri vate memoranda, that cannot find room in a department where the chief object is to subserve the general good. I <make. then, this \u25a0 strong appeal to our members: STUDY BREVITY! Make up yojir mind, what you would ask or advise; when you a.gree with a former contributor, say as much in a £ew strong wordJ. If you take excep tion to her opinions, or to my ruling, signify as much, end then Btep aside to allow the other party lo the discus sion to have her cay Xow and then I shaM. deviate from the t>estea track to conduct a , cymposJum -upon some subject or importance. In this case notice will be given of the in tention, other topics being laid (by while the eymposli'm is in progress. z'o: example, today I take <up two let ters upon a matter that is never trivial in the ' practical (housemothers sight, and which have of lat« assumed por tentous proportions. I promised that Our Maid should have a fair chance to epe^k for Baerself and her order, and invited frank expression of her senti ments and Tlews. I -have tried with in (different success for forty-odd years to convince her that she is not a. being of different "mold and feelings from •those who chamce to be in a position to emjxloy her to do honest work,. for which " she receives good and honest -wages. At least, that right-minded em ployers do not regard her in this light. We will let her. have the floor for cwhiJa toefore proceeding to regular business; n£EGS9PVP | «N !| vCi*^ttSJ No. 1 lived in "several families before £he snarried happily and met. while- in SCHOOL FOR HOUSEWIVES SOME AUXILIARIES IN COOKING doubt if tnere Is a trifle In God's wonderful world. "Think nought a trifle, though it small appear; Small sands the mountain, moments make the year." It may seem a far cry from Young's satire to breadcrumbs. Yet no further than a grain of sand from a mountain. One of the delightful Holablrd sisters in Mrs. Whitney's "We Girls" says that in her mother's kitchen there was nothing in the way of bread left after breakfast, be tween a loaf and crumbs. That is. no scraps and crusts and "heels of loaves." Our canny housemother is of the same way of thinking and acting. Sho has two. kinds of-bread crumbs in the covered glass jars on the pantry shelf. Those designed to supply the foundation for puddings, and in the winter for griddle cakes dubbed "Grandpa's Favorites," are made by setting stray slices and half slices in an open oven for five min utes or so, just long enough to dry them out without coloring. These are crushed under the rolling-pin and stored. If not so dry as the practiced eye and touch agree they should be to keep well, sho returns them to the oven after rolling, stirring them up several times to heat them into light ness. • '-.2 \u25a0• ,« j ' Crumbs that are to be sifted over braised meats, or in which chops, croquettes and the like are to be rolled after dipping them in egg. are shut up in the oven until very light ly browned. A scorched crumb Is a spoiled atom, unsightly to the eye and bitter to the taste. Burned crumbs are as flies in the apothecary's oint ment> Croutons " I have a lively recollection of my disappointment, when in answer" to my order at a fashionable hotel for "clear soup with croutons," 'I was served witn a plate of amber-colored liquid, on the surface of which bobbed a dozen dinner biscuits. Nice and crisp, and good in their place. "But not croutons!" I complained to the waiter. He smiled in a superior fashion. "That is what we call them, madam." Nor are croutons toasted bread-dice, buttered or plain, dropped into the soup, just as it Is served. Well enough In their way. and "that is what some cooks call them." They lack the crisp deliclousness of the genuine article. Cut stale, dried bread with a sharp knife into cubes of uniform size, set In the open oven for a few minutes and fry very quickly in boiling fat to a flne go"lden yellow. Fish them out as fast as they gain this shade and lay in a hot colander to drain off every particle of fat Set back in the oven until you are sending the soup to table. Drop them upon each plateful. It Is a blunder to let them soak there. Some accom plished housewives send them around with the soup on a hot dish, each eater helping himself. A second's swim In the eavory bath Is. all that the crouton re quires. Croutons a la Boyale Strictly speaking, these belong to the service, "real ladles here and in other countries." The bert treatment I received was in an American family. The lady us«d to take a maid upon a • week's trial. When the week was up, ' she said to me: "I think you are a good worker and that wo will get along well together." With that she handed to me a paper which stated what work was to be done every day. The even- Ings belonged to me entirely, and tire aft ernoons or evenings out were to be settled • -between 'the "help." The way everybody was treated there made us all feel at home. There was never word' of complaint on either side. I do not forget the cozy room I had and one day the madam happened '. to notice my old. rusty wa?hstand. and sha had it exchanged at once for a better' one. How pleased I was when she tald, "It la a "great plsasure to go "into your room— it is so neat." At another time ahe offered me the use of the public: library, signing her name on the recommendation card. I always imagine there is something to be considered on both sides in order to • mak<» employers and employes agree. A MARRIED EX-MAID ((New Yor* City). , I~believe that your experience is that of a thousand others in sub stance, if they would, divest them selves of the notion,, which would seem to beinlierent in the class, that it is disloyal to their guild to own to fair treatment and disinterested kindness in their respective "mad- 1 ems." . v . . • . No. 2 holds up another side of th« question: Now that the "help" are beginning to answer, it may throw light upon, the "vexed auestion" which worriea so many.. I And in this state a determination to rec ognize but two classes, represented by mis tress and maid or by wealth \u25a0 and poverty : ' \u25a0 or. better still, we may <ay by the idle and' the workers. I do not blame any girl who refuses tK> so into the kitchen of our rich er.obs to slave early and' late for dose who hare n? mercy upon others. - I could sive you an experience of my own with these "earnest church .workers" - to enow you why girls do not like to labor for those whose reputation is : that they, never \u25a0 ray a debt" until they . are., forced to 1 do : it. I have exploded the. nope, that certain lawyer* collect .claims without pay. The itching palm is what makes the- successful lawyer. " - The -piteous' letter of "O. D." ' (Chicago) ; lately published by you,, put the finger. upon .the naked sore of humanity that causes dis- "•' jrraca. and sorrow^to thousands. ( \u25a0•,•\u25a0•\u25a0\u25a0 • Ftor forty years I have kept house, i and ' I*i am glad to say that every one wlho worked : . for me would come to ,m« . again in time of need to help me out of trouble. -.We be long to sonw of' the best and oldest fam ilies in the state, who are yet not ashamed to work and earn our money ' honestly/ -: •The snobbish women \u25a0 are ; responsible '\u25a0 for - the TVTecked girls in this country and com monwealth.; To do <U> others .. as •we would :. • have them <"-oto us is the remedy for \u25a0 the r vexed , Question. . - ; : -.'r-r.'":; • - A MOTHER (Harrisburg.-Pa.). .'- \ \To .keep back the hire ot y the la borer is ..-enumerated '._ amongp.the" grave : sins of wrongdoers by ' the v \u25a0 scriptures. Having been trained';to^ MARION HARLAND noodle tribe, although often, passing under another name. Heat half a cup ful of milk in a saucepan, adding a pinch of soda to prevent curdling. Make a "roux" in a frying-pan by cooking together a tablespoonful of butter with two of flour. When it is smooth p*our in the milk, gradually,' stirring all the time. Now acid half a cupful of soup stock and, when you have cooked one minute, a well beaten egg. Ijastly, add flour to make a thick batter; cook and stir for a minute and pour out upon c platter. It should be a quarter-inch thick. Let it get very cold and cut Into small oblongs with a jagging iron. Set on ice until* you are ready to use them: Drop into the soup one minute before taking the latter from the tire. It must not boll after. the cubes go in. Bice for Curry. Wash the rice twice, and drain before dropping it into plenty of boiling salted water. Allow two quarts of water to a cupful of rice. Boil fast for twenty minutes, never stirring. The only- time a spoon should touch \u25a0 cooking rice is when you:; take out a 'few grains and bite .into them to determine whether they are done or not. They should -be tender but not broken, and each grain standalone, puffy and distinct. from the rest. If they are tender, drain without stirring, and set the colander containing the rice In an open oven or at the back of the range, as you would boil pota toes—to dry off into mealiness. Serve in an uncovered deep dish. In helping out the curry, a portion of rice should be put upon the heated plate and the curry be neaped upon the rice. A toothsome accompaniment to curry is ice-cold bananas: One is served to each person whole. With a silver fruit knife the eater removes the skin from the chilled fruit and slice? it at will. Tht cool fragrance 19 a grateful relief obey, literally the scriptural com mand not to let ; a working man's' or woman's wages remain in my house overniglit, I am \u25a0 unable - to enter Into the force of ,"A Mother's" as sertion that rich women are ! prone 2 to . withhold money rightfully due their servants. If this be true, it is. the grossest evil ' of \u25a0' our i domestic system. . \u25a0 - A Valuable Encouragement After reading the letter of the member who was sofurioute over the paper upon ; "Economy in the . Kitchen." I reel that I must say a word of encouragement to our editor. •\u25a0 '\u25a0\u25a0>-••..\u25a0\u25a0\u25a0•\u25a0\u25a0. ' The . domestic economy shoe; does .not pinch my toes at all. Tet I can -.say, , with your critic, that only three ; things go Into ray: garbage pall. / 1 - have kept house \u25a0 twenty-two years, and- I.'am ever on the 'lookout for ; something: new, and the best -and cheapest way,- oi preparing: It. \u25a0''.'\u25a0'• --'. Here are a few" ways ;oz cooklnp round fteak. I used to think It 'was not worth v carrying homer, to , say s nothlnjr ' \u25a0of -. having to pay sixteen cents -per pound for it. 1 have changed my, mind now that ."porter house" is almost out of tha auestlon. . . Round Steak en .Casserole Cut a pound, of found steak .'into stripi a - finger, lone and lay In.the casserole. Add .". a pint of boiling. water and cook slowly on» ".. hour. \u25a0 Now," season to ' taste \u25a0 with salt and ci pepper, a little t onion: and •\u25a0 parsley - and cook for two ' hours '. and' a half,* adding . hot -water gradually as it bails away. Lift th« meat then -V and . keep > hot , in .a . dish. '^ Add to the stravj In >the rcasaerole a' half \u25a0-. . cen-of strained tomato * juice. \a teaspoon- . ful of sugar. . more \u25a0 salt if needed and - a teaspoonful of oornstarch wet ;up- with / cold .-water. \u25a0-\u25a0\u25a0.. Pour. ; over , the meat after ' thlcltenine the gravy . by. a minute's boll. Or Cook the meat as Just' directed, and stir* In a half : cupful of i rice,.' Cook the rice \u25a0tender. Keeo plenty of water in the. ; cas-: \u25a0erole so that. when, the; rice Is* done -it and the meat "will not be dry. , The tice . goes .in with. the meat, j-ou"understand.-. ' ' Still: Another!-: .f; Put one ; pound .of raw steak, - a few raw potatoes and- a little -parboiled; and \u0084\u25a0 minced .-• onion 'I- ti»j?ether.-- Run \u25a0 tb-rouKh the r . meat -trrlnder. Season ?\u25a0 well- with' salt, pep .'per and'ibutter::andirbake -one-- hour. J - - when nearly i. dome, v add if half /a \u25a0 cupful of .. toiling.': water to moisten the • whole. t- My : John and - the . children : think: all » these fine ! : I will come ; a jrain if : you • care to have •me do so.^ : P. S.D. ? (Belvedere,, 1nd.).,: v You •'\u25a0 have done r; your.* work 'of - encour- - aging :.th6 ;\u25a0\u25a0\u25a0 editor \u25a0 in,, -a; manner tithatr makes me proud of my champion/" -.; Keep at It l \u25a0 - . Al Questioned f Etiquette : I- Kindly tell-: me; thet right -i way.* to.r emove" -•• '. \u25a0 cherry, pits from the' mouth at table. ,-: - ; . , - Also.-if ' It -is -proper.! for a* youngri lady? to ' go horseback "riding •'.with 1 :? - young </ man - • without \u25a0 a • chaperon '\u25a0' when ; - they v are « not ; •\u25a0 engaged. r; ; CARIOUS -(Walker.. Cal.).;,C ; i^BeforeVnswering your question? let rnW eay that yours; bearing date' two months* old; has this ; hour l been • received •by - me. ' ' from the pungency of the curry. This Is an East Indian fashion, and a pleas-; ant." \u25a0"- \u25a0' ' .'\u25a0'.= \u25a0\u25a0 , ' )•'\u25a0[: \ Dripping" Grease should never bo thrown; inte. the sink. It clogs the pipes,' and; it i 3 too useful to be wasted. The really in telligent frugal housemother utilizes every. drop of . the fat which she skims from soups and gravies." Globules of fat floating upon soup arc a swift wit ness to slovenly cookery. When prac ticable, let soup-stock stand/for twelve hours before preparing it'" for table use. It takes all that time to throw, to the top, the slow-rising oils escaping through the liquid. .Collect every'rtake and try out; over" the lire at -your leisure by putting it into a saucepan with a cupful of , hot water, letting' all simmer for a • few minutes, -'then . setting,; the saucepan in cold water for some hours. The impurities left in the fat will sink to the bottom .of the s wa^er and • the coagulated, oils be left > comparatively pure. Take off and keep in a covered crock for future use. Unless it> has been. used for frying fish, the same drip-j pings may be used more than once, un-i less it. has been allowed to ;! scorch. • Then it is good: for nothing except for . greasing wagon wheels. . " Judicious management of drippings will make a marked -difference in. bills for lard and butter in the course or a year. .. \u25a0• / ; \u25a0\u25a0 , : " \u25a0 - ' \u25a0 " / - ' : • - : . 'V Tf a tablespoonful of vinegar be stirred into the hot" water in which is "tried out" the dripping left after, frying fish, or the fat rising on water in which mut ton: has been boiled," It will measur ably correct the strong taste and render it fit for future; use. ; . : Clarified Butter ;'. If. after working over suspicious or very salt butter in Iced water to which a little soda is added, the butter, be \ cannot determine where the fault lies. I but wish* to exculpate myself from the ; charge of rtmlssness in answering cor \u25a0'.. respondents;. Ten . other letters have been delayed in the same mail. 1. There' is but one way of- taking cherry pits from the lips. Do it quietly .and neatly: as you' can by "taking eacn into the '.hollowed -hand and laying it upon theV side of the: plate. \ , " 2. If the young people are .-i well ao ; quainted andthe young man one whose character *is known by the , parents rof th© girl ; to be . good, there is no impro nriety In the ride upon the public road. The chaperon is not easily obtained , in ; euch a case. It is not every < elderly matron who .can ride . well I and as fast as the. young people .would' like to go. Books Wanted by a Shut-in - I read of "Ida E. X.'s 1 ' offer of .books. \u25a0\u25a0;. I ' should be ' more than glad to. jet them if: they are not already disposed of. I have . been confined to my bed for nearly fpur; years. with nohope of ever walking again. . I have BpinaHdlsease,.>-I-am-:very fond^of.-, reading/and; like many another 'shut-in.. ; I am in straitened circumstances; and. can-; not purchase books at pleasure., I ve.ln \u25a0 the country, and there \ls no public library near. 11 > those books are not .for nie.^l \u25a0* hope they will go to some worthy person to : - whom they will be a godsend _\u25a0 T _m ' . :Of course, if : they are ; sent to me I win : pay,. freight ; charge's. . ~| ' \u25a0_,;„ ;\~; \u25a0:'.< ."•*-.\u25a0;1..-C.. "•* -.\u25a0; 1..- C. 1,. (Green Bay. V^ is.). ; : Another note from the belated mail! I regret the" delay ithef more,, since the books the patient- invalid longs for.were • given away long \ before -we heard from • her. Her letter -was , two monthsr.oldr when I srot ; it. ' . ,I- commend . this shut-in warmly- to our , members.' There is a gentle. ' submissive tone In her letter and a" generous dispo sition' towai di the ,more fortunate appli cant -for the'books* that appeals to; me: Send- to 'Us for tier address,, and see that: " the weary " weeks, "months— and ) years !— ; are' made less;tedious <by»indulgence: in the i only recreation possible' to -the • bed-, ridden sufferer. ;': ' ; \u25a0 \u25a0 ';-,_/,' Philadelphia Scrapple ~" '\u25a0- 1- Kindly ropubllsh • theT recipe ; for i Phlladel- ' phla scrapple., 1 ; I thinlc it ; is made of pork « • and other ingredients. . ,-^, -^ „ ." • ' M..A. M. (San Francisco,' Cal.).vy \u25a0 Boil i a cleaned > pig's v head .-.until "\u25a0 the ; r meat leaves ;the bones." :' Drain ?and f chop > the meat." \u25a0» Reserve the liquor in whichit ;was .boiled, ;and^whenit' is ? cold t remove • all ; the; fat ; f rorm the Uop. 1 Putvback ;the Hquor over. the flre;; season. well; '.with salt and pepper and bring to aiboil.^ \u25a0 Now stir ln : the chopped meat;boil ,for a" vi minute put fin r *byi the thandful;\stir;^ • : ring - all \ the *. tlmeri enough i commeal ;*; * to \u25a0 make a . thick mush. ' » : When | you I have a • 6fnooth I paste,' cook for an ; hour,* stir ring ' .often and lfaithfullyfromUheibottomito • prevent s burning.- v^Vet a :» longl bakepan . with" cold: water,-; and > without! wiping -it! \u25a0 pour^in.-the'meatvmush., It;,will! keep "strong," and not salty, do not correct the taste; stir a teaspoonful of baking soda into a. pint of warm water and put over the fire with -a pound of but ter. - Bring to a'gentle bubble and- keep this up for a minuter Plunge the sauce pan into Iced water and let the butter collect in a firm 'mass before touching it. Then *work over in clear, very cold water. . To Sweeten Sour Bread' If, in warm weather, a batch of bread dough give out a sour, acrid odor when you begin to knead it for the final rising, do not • despair. It Is amazing how few articles of food are really and irretrievably, ruined, trtlix an eyen tea spoonful; of saleratus In four tablespoon well in cold weather, but .. not in hot. . When you would use it, slice and try.. An Unusual Chop Suey I observe that ;you- have- applications 'for , chop suey.. Here Is one <\u25a0 which is highly . "commended, and is unlike any other I have read: \u25a0• \u25a0 \u25a0 .- . - . \u25a0:\u25a0-*\u25a0 \u25a0\u25a0 - \u25a0 Cut the meat from two pounds of lamb \u25a0chops -into ..email pieces, and fry in hot . ollv»e oil -to a nice brown. Turn • into a .saucepan, and add two cups of mushrooms., two large onions- chopped fine, a stalk of minced * celery " and \u25a0 a cupful -of wheat' \u0084 sprouts.- '.-.-• •: \u25a0\u25a0,\u25a0•\u25a0-\u25a0. \u25a0 .%.:•-..--——:• •-• \u25a0-\u25a0 - :\u25a0 Have ready a sau"ce made of three even and / scant tablespoonfuls of cornstarch \u25a0 and two of sugar, stirred into a cupful of warm- water .with three- tablespoonfuls of , Chinese «auce. (If you can't get this, use Worcestershire.) \u25a0 Add this to .the contenU • ' of the saucepan just \u25a0 after ; the celery, onion. : etc.. go In.' Cook over a hot -fire, -stirring : ronstantly.'.' The -.whole, .when done, should '' be. smooth and- well blended. Cook, for hal*. •an hour. .If-, you get = the \u25a0 wheat -sprouts,-. leave them out. \u25a0 - '\u25a0 : , Mrs. I. K^CReading^Pa.). , Many cooks of \u25a0= many recipes '.As you .«ay. ;the formula (which I-. have con- slightly); does not resemble any other, we . have published. We- accept, \u25a0 withtDut demur, your; assertion that : it' is • drawn from 'a trustworthy source,, and add" this to "other, benefits we have re ceived, at your hands. - ' I ' ,'• -' ; \u25a0\u25a0'\u25a0.. ':'\u25a0 ,\u25a0' ' — — — \u25a0 • .\u25a0'-'-' .' • \u25a0 ' ,'" Homemade Potato Yeast In a late -Issue of: the Exchange I noted ; . an excellent ; recipe 5 for .homemade potato yeast.: : ..---.-; . ,- •\u25a0."..--, -..\u25a0----\u25a0.,"'., \u25a0-' • vl^prefer- this ; to" the."comptes?ed yeast • cakes, i But I am not sure what quantity to ' use as an- equivalent* for one 'half : cake of ' '.compressed' yeast. •\u25a0"'• , - '-\u0084'\u25a0'.. .'. How. much 2 of . the 'liquid yeast should-be .used -for one loaf of bread?* . •- .- • U ,';.;:.. r . \u25a0••:X. V .T. ;.Z.;- (Hudson.-^ N.^T.).;,:; j 'fK. Three ; tablespoonfuls i < of -\u25a0 homemade. : 'yeast ' should i;be equivalent to half fa: v cake iof .< compressed \ yeast dissolved \u25a0-, in \u25a0 ; half; a rcupful'of -warm? water. One and , a half spoonfuls \would make a? large I loaf 'of , breads rise well.: ••]\u25a0•\u25a0 a " ' 7 This /presupposes - yeast vof ;the best .quality— foamy^and> light r as ibrewer's \u25a0\u25a0.: yeast. w. Practice^ for yourself upon these v.hlnts.v I >am* pleased to have, you ac ,' knowledge " that : you Ipref er the ' horae ',:; made * to t. the > compressed * yeast." • When' \u25a0 ;/ I;. was young and lived in the country 1 1 y used none other. " f X^^^^^^^^JS?^ >-; \u25a0 Making ice at Home, : riy-- Some weeks ago you published a < formula] H for; making . ; Ice * with \u25a0 ammonia and nalt : for s^ the purpose . of \u25a0? having * cooling \u25a0 desserts — , ; ' frozen custards and the like. :Klndly print/ ' . «f?aln. at; your. earliest possible convenience, . \u25a0 -directions as. to material 'and: proportions, of '; 3"J the t same i for ima nufactiA-Insr - ice in v private 9 ; families. M l « recollect , you | said . the , approxi- 1 a : mate cost for each makintrwaa but 6 cents, i : ,. :i -.:-iJOHN;L., (3an^Juan ji Caplstrano.':Cal. ).%•:£ -. \u25a0' If - : such r aUf ormula v ever i appeared \u25a0 In '\u25a0.. thetExchange^it .was not^fromimy.pen.i Now/, and i then "> a '^"filler";', finds its "i way >; -- Into ,'a't corner^ of our page after "copy" fuls of hot water; let it get lukewarm and work it into the dough, faithfully and long. The alkali will put the acid down and out. Caramel Put half a cupful of sugar into a saucepan and heat to bubbling over the flre shaking as it melts and heats, but not stirring. "When it has browned into a coffee-colored foam add a cupful of boiling water from the teakettle and stir until you have a clear, rich brawn liquid: Strain through cheesecloth and bottle. It will color soups and gravies finely and keep for some weeks In i cold place. Be careful not to use enough to"- sweeten as well as color.- A fln» glaze is produced upon Iced chocolate leaves my desk. I suspect that the recipe for making ice at home was one of these "strays." .This Is not the first time I have besn held responsible for matter of which- I am wholly ignorant. - I am thus frank to explain why your reasonable request was not answered more satisfactorily. It would be a grati fication to me were I in. possession of a recipe that could be depended upon for. the manufacture of that which Is a. necessity in the dog day 3 and ex pensive everywhere, to say nothing of the difficulty of obtaining it in some regions. / ;^^a»Pw | gtiWt^teWpgliaß -Win not somebody , let us have the formula? ; MaWtng a Rose Jar Kindly tell me what will Uke rust from steel beads and buckles. I used alcohol, but it did no -good. Also give me a recipe for making pot pourri- or a rose Jar.- . Mrs. E.-V. K. (Oakland, CaL). y - To clean the beads and buckles,, shake them hard and long in a bag of eroery .dust. Turn them . upside down and around and shake steadily. - .f; Potpourri Gather rose petals daily as soon as the dew is off and pack In a jar. with layer 3 of flne salt between. The roses should lie two inches tleep and two*rtable3poon fuls of salt cover each layer. Keep this up until you have all you want, adding petals and salt". every > day. . Set the-jar.in a ctark, coolplace. ; When you have a full supply, .shake out v the matted, salted ; petals / upon a broad platter or , wooden tray and break ..up the clumps, tossing them apart to let* •the air ' get at the leaves. Have ready this mixture:; \u25a0' ; -• s One oiroce- each of .violet powder and orris; root' one-half ounce each of helio trope - powder , and of v rose ' powder, i one \half teaspoonful \u25a0 each of cloves and . of -mace, one-quarter teaspoanful of clnrka mon; oil of roses, (attar) four 'drops, twenty drops each <of raelissne and of oil . of > eucalyptus, ten drops each of oil of \u25a0 chiris and > bergamo^. and two dra"nvs - in alcohol. '\u25a0"-;. U' ; - -\_'. : ;Wher> these ingredients are thoroughly Incorporated, mdx them with the saJted rose petals. Do. this faithfully and with , the fingfcrs. \u25a0 £>ack in a jar, cover closely end :i set away in the dark . coobies3 of olqset or , ceiraar. It will t be . ripe and . de liclous;fin-two months and' keep for an indefinite number of years. -. .-.Wfi have on. hand theaisual number, of requests for the f oregomg rule for. mak ing a* potpourri, or "'rose; jar" '.that flood us in.theeummer. Will readers who an ticipate putting up rose leaves in thi* , \way be -careful- to cut' the directions out* and keep. them safely? The formula will . ; not be published : affain this : season. AYe have .too: muc 1 ! other and more valuable ' matters before us. The San Francisco Sunday Call l "1 never taated anything better in cakes, or upon gingerbread, by boilln* down a little caramel to a thick syruj and washing the cake with it. To Glaze a Jtoast Dip a little of the gravy from ths dripping pan; set in Ice to throw th» fat to the top. Take this oft; set tha gravy over the flre and briny to * slow boil.. Meanwhile, make a roux la & frying-pan with a tablespoonful of but ter and two spoonfuls of browned Sour. Stir this into the gravy and cook flvs minutes, or until it is thick and smooth. Wash the roast with this after the final basting and brown for a few minutes before serving. If you wish to serve a boiled ham cold, remove the skin dexterously and set the ham in a brisk oven. Fiv» mlnu;e3 thereafter wash with "glaze" based upon the liquor in which th© ham was boiled, and sLft over it thickly very fins browned breadcrumbs. Th» effect • 13 pleasing. FAMILY MEALS FORAWEEK SUNDAY BREAKFAST. Grated pineapple, cold cer*al and ewasi. •calloped crabs, baked tomato toajt. dry toast, tea and coffee. HJNCHEON. Veal and ham Jellied loaf potats aatl celery salad, plain brown bread and butter, cracker* and cream cheese, radishes and cream, cookies and gooseberry Jam. but termilk and tea.' DINNER. Lima bean »oup, chill con came. Spanish rice. *rfen pea«. huckleberry sUortcaks, black coffee. MONDAY BREAKFAST. Oranger. cereal and cream, frlerl egg plant, corameal muffles, toast. t«a and coffee. LUNCHEON. Yesterday's loaf, toasted corn cake froa breakfast, baked Bermuda potatoes, let tac» salad with French dressing, oatmeal crackers and American cheese, fruit de» *n\. iced tea. DINNER. Yetterdaj'» toup with crouton*, roait lamb with mlat sauce, souffis of green pea* <a left-over), rice croquettes (a left-over>. peaches and cream, light cakes, blade coffee. TUESDAY BREAKFAST. . Blackberries, cereal and cream. b^eoTL boiled eggs. French rolls, tout, tea and coffee. LUNCHEON. Frtazled beef with cream rrary. «Uc«d tomatoes with French dressing. Saratoga* chip*, toasted crackers and cheese, red raspberries, cookies, iced tea a la Russ«. DINNER. Tomato soup, cold lamb (a left-over) garnished witb cream. lima beans, summer squash, peach ice cream (homemade), ciks, black coffee. .'BREAKFAST. / Oranget .cereal and cream, poached eggs n^ 1 m % hominy, brown bread, tea and coj*s». J LUNCHEON. Itlnc- of lamb (a lett-over>. iouS« of •quash (a left-over), cheese and olive uad ,T»lches, bread and butter, pears and \u25a0•\u25a0' peaches, tea. DINNER. Tester day '» sou^ mhted i»Wi ' mashed potato, round stealc en casserole, auccotaslv eggplant, berry tart, black coffee. THUESDAY. BREAKFAST. Fruit cup. cereal with cream, bacon aaA fried Bweet p«pp«r«. graham Wscutta. toaat. tea and coffee. LUNCHEON. Hash -of yesterday's 'steak, \u25a0tewed pota toes, celery aspic, crackers and cheeae* biscuits from breakfast, cornstarch nut? pudding, tea. DINNER. Vegetable soup, calf « 'head en tortn* (Imitation teriapin). eggplant stuffed wit* - tomatoes, green • corn. , raspberry eotta*** 1 grading with raspberry sauce, black nofO« fbSat BREAKFAST. Fruit, cereal and cream. - fWheaie*. Ic«t corn bread, toast, tea and coffee. LUNCHEON. Calf \u25a0 brain croquettes, baked sweet pet* toes, green corn pudding <* left-over). DINNER. . Yesterday's soup, baked bluefish, mashed : potatoes. - greea peas, queen •ot puddiasa* clack coSie. - SATUBDAY BREAKFA3T. • Oranses.^ cereal and ereara. cheeat ©mel«t. rolls, toast, tea and coffee. '\u25a0; LUNCHEON. ~ -Creamed ' blueflsh. potato puff (» -left over), cucumber salad, crackers asd eheeset thin er-iham bread -and butter, poor man's pudding,, tea. -\u25a0 - ' \u25a0 . :, ..DINNER. . ' ' Mock turtle soup> • (based upon Utjnor lrf ' which head' was boiled), .toast beef g*» I' . nished wtth : browned potatoes, lima D***" I young onions, rhubarb puddiar. W I coffee. '" r \u25a0 •'\u25a0 - i l