Newspaper Page Text
THE housekeeper who makes a
pleasurevas -well as a business
of catering for her family wishes
longingly she could give them
fresh vegetables all winter. From her
own 'sensations she. knows . how they
must w«ary of the round of potatoes.
turn;; ■ carrots, beets, cabbage and
other winter vegetables If she lives
in the o'tr sh<* may once in a while
treat herself and them to a higher
priced dish of frrsh vegetables brought
from tbe south or prown under glass.
he pays f"r them not only with
money, but with a pain in her econom
ical conecience.
: women who undergo this ex
perience ever stop to think of the
variety you can achieve without this
extra expense 1? Do you know how
unnecessary it is to have the monotony
you dislike? Do you know the changes
you can make by preparing the stock
vegetables in unusual ways and by the
use ot those which come to us in tins?
"Canned v«<?ftables" ' I hear you
say scornfully. "If I can't have the
fresh. I don't want those which are
embalmed."
This is just where nou make your mis
take. Yc;r prejudice may be grounded
upon unfortunate experience in the past,
before the pure-food law and public
opinion combined moved the manufac
turers to more care and wholesomeness
In the preparation of canned vegetable*.
Or It may have for foundation the
canned food which has been served te
you without proper treatment. If you
open a can of any sort of vegetable just
before it is to be eaten, warm it hastily,
and turn it unseasoned and undrained
into a vegetable dish, you cannot blame
the can or the food for unappetising
qualities. The freshest of fresh peaa
or b< i - ' boD*4 and
served with no treatment beyond mere
cookery. Why not give to those which
■:ome from a tin a little reasonable
service before you condemn them?
A can of green peas, for instance.
How do you cook them? Do you open
THE HOUSEMOTHERS'
EXCHANGE
IMPORTANT NOTICE
j-JiCA.UBE of the enormous
hi number of letters tent to
•*■■* the Exchange. I mutt ask
contributor* to limit their com
munications to 100 wards, except
in cases of formulas or recipes
which require greater space. I
want all mi/ correspondents to
have a shoving in the Corner,
and if my request in this respect
is complied with it will be possi
ble to print many more letters.
Rhubarb for Rheumatism
WII.I. you t«ll th" • r who
.ption
if « rth lt« weight In gold? It has done
indreds of dollars had failed
I think the continued use
of it with my raw eg* and lemon juice
daily has en' ;air,ful
malady from which 1 had suffered Umg and
much.
Let ma add for the benefit of those trou
bled with varicose veins that this same rhu
barb root will be very helpful to them.
Let them eat an inch of it every night,
»nd In a month (or less) the-- will forget
the swollen veins entirely. No outward
application will work the change effected
by this, which acis directly upon the blood.
I speak from experience, having had
varicose veins In their worst form for years.
I beli?ve<l that I could not walk without
two elastic stockings. I do not wear them
now. and the veins no longer trouble me
unless whet I ovtrdo. standing or stitch
ing on the machine. For a long, long time
I could'not Ofe the penlng machine at all.
nv legs were so painful.
This treatment requires time and patience,
fiarticularly when one has been accustomed
i> dr«K<<, as I ha<i been.
I wish that this may do others as much
good as It has done me.
, M. E. <;. (Boston. Mass.).
One mother whom I know tells me
that her materia medlca has, with ex
perience, narrowed down to four simple
prescriptions. The chief of these is a
mixture of rhubarb and soda. The soda
corrects disorders of the stomach; the
rhubarb, »s the gentlest of aperients,
removes clogging and irritating matter
from the system and acts—still gently—
upon the blood. Our correspondent would
seem to have arrived by different path
ways at the same end. Rhubarb is one
of natures best simples.
Individual Diets
Will you not take pity upon us and
t»U us If there are recognized author
ities among those who lay down rules
for a proper diet?
Do give us a short— i very short—blblios;
raphv on the nubiect of diet 1 What are w«
to eat. without sinning against health laws.
and what ahould we leave untouched?
I heard but yesterday of a woman lec
turer In one of our large cities—a woman
who ha» a . national reputation and who
would be by very many regarded, I sup
twise. as a crime aiAhority—saying that two
rounds of sugar should last a family for a
yesr! When asked how one could make
ccke upon that Allowance, she retorted:
•TakeT Do I look like one who eats
rake? I- should not be here to tell the tale
if I ate cake!"
She went on to warn me%t eaters to be
sparing In the. use o( sugar.
On the other ■ hand, a recent magazine
article upon the drink habit declares that
careful scientific experiments show that
alcoholic stimulants, so far from giving
orse 'increased muscular strength, decidedly
decreane it. while small dotes of sugar
bays th» desired effect. Other magazine
essays tell of experiments made by the Oer
man army proving that rugar was of great
help In sustaining the vigor of soldiers in
forced marches, and that it would here
after be lostA'd as part of their rations.
Such discordant theories, upon this sub
ject in particular, and upon many others,
are constantly confronting the distracted
housewife. Tet she feels that she has vital
need of a few plain and settled principles.
Where is «he to find them, and by whom
are they laid down? .
I have , faith to believe that you will
apeak with authority upon the vexed ques
tion. • DISTRACTED < Sparta. Wls.).
A man of wide experience in the scien
tific world, and who had a cool, "level"
head, used to say that "Every radical
Is more or less of a fool. We can't do
without radicals," he was wont to ex
plain. "They are the pioneers who blaze
the way for those who know how to
make u»e of discovery and invention.
As a class, they are notoriously unprac
tical, and lack the baiange wheel of
•ober judgment"
School for Housewives
MARION HARLAND
VEGETABLE SURPRISE for WINTER
"'Canned vegetable!' you say
scornfully."
What might be called 'the hobby
jockey" in the line of reforms of all
kinds comes under this head. One man
finds that coffee disagrees with him. an i
jdmps Lo the conclusion that it is rank
poison to every human stomach. An
other is made 111 whenever he eats
• r or crabs. Ergo, shellfish are un
fit for the diet of any man or woman.
Il<- would make the saie of them un
i.naji lecturer belongs
to the hobby-jockey guild. Al! scientific
writers agree that sugrar has nutritive
qualities, and that the craving for »ac
ne matter :s a natural a!:d proper
c person in every
it without discomfort,
or dislikes sweets of all sorts, does
not disprove the universal rule. That
some children and a few old people have
an abnormal .raving for candy and
"5 not
.c of a judicious use of
vie in our f
Sugar is nourishing; it contains an
agreeable combination of acid and alkali
which corrects grose fats in the dietary.
Hence, fruit jellies are served with
meat*, and sugar or candies with nvits
make them digestible .to . those with
whom they disagree when eaten alone.
You .-.. if there 13 any fixed author
ity upon this subject of what to eat and
what to leave alone. There are general
rules for the guidance of normal appe
tites. For sporadic cases and abnormal
cravings there is no guide except in
dividual experience. I cannot specify
any one article Of human food that i 3
warranted to agree with everybody.
English Plum Pudding
And still another V :t<;
; i-lp-nent upon the plum pudding ques
tion'
Some time ago I saw an article in the.
Exchange i respecting English ■ plum pud
ding. Sundry recipes for the name have ap
peared later. Amonsr these was a criticism
of the use of carrots In the eenu'ne pud
ding, ii dear to the palate and memory of a
every ■ English-born reader. '•■■-»
Now, as an Knglish Londoner and food
maker or twenty-six years' standing, fifteen
of which have been spent in America, and
In defense of the good old national dainty.
I should like to say this is the first time 1
ever heard of putting potatoes In It. '
Carrots? Yet! and they are a fine addi
tion to It. if it be ma<!e O. K. We also
make a carrot pudding proper, and It la
delicious. I will send formula if you
wish it. I likewise inclose a pudding
recipe, which, while It calls for Valencia
raisins. Imported sultanas. English mixed
spices and Jamaica rum, may be made
equally Rood with our California seeded
fruits. .-■■■■.■
This was Riven to the writer by Mrs.
Stevenson, cook to A. W. Peal, speaker of
the house of parliament.,
English Plum Pudding
Two and a half pounds of Valencia rai
sing, seeded; the same quantity of imported
sultanas; 3 pounds. of currants; % of a
pound of citron peel: >/j pound each of orange,
and lemon peel: 4 pounds of beef kianey
suet, chopped, not ground: 5 ounce* of cream
of tartar baking powder: 12 em: 3 pints
of milk: 24 pounds, of granulated sugar;
i pounds of flour: 2 pounds of raw gr.mnd
carrots: 1 ounce of fine salt; 1 ounce of
ground quill cinnamon and the same of
. ground cloves; M> ounce of nutmeg; % of an
ounce of allspice; 9 ounces of Jamaica rum
This last ingredient may be omitted If you
wish;.
Mix-in the usual way Into medium-sized
puddings. Tie- loosely in cloths and boil
from 6 to 8 hours.' :■ .
Serve with or without brandy sauce
R. G. A. (Haywards, Cal.).'
It is a pity you did not add to your
sprightly letter and valuable recipe in
structions as to what number of "me
dium-sized : puddings" may be made
from the bountiful supply of materials
here cataloged. For a private family,
these would. work up into an appalling
sum total. ,\.
Insects on Geraniums
.Keeping house in these days brings un
timely gray hairs to many o f us. In my
C*?£ 'V*, 0"-*1 am sure- l am trying,
without increase of income, to keep
within; my allowance and feed my , four
growing children upon , what they. crave
and need. I side with those who'think
it almost impossible to manage upon four
or five -■ dollars per week in providing
for the table: It may be done in farm-
Ing countries, ; where the prices of eggs
butter and : vegetables . are not; so high
as with us. we raise nothing but-cop
per . and potatoes.; Naturally, everything
else has to be brought from : a distance
and brings high prices. . j* . . :
I had some line geraniums In the gar
"Do you servo rice in croquettes?"
den. and thought I would try to keep
them all. winter In the ■ house. After
■ being Indoors {our weeks, they began to
lota their leaves, and I tee they are
covered with tiny green Insects. What
can I do to save them? i - *. r ■'
A WEI.I. WISHER AND CONSTANT
HEADER 'Calumet, Mich.).
I cannot lift the high prices, although
I remark, in passing, that we whoso
habitation* are not set in raining re
gions have an idea thai "copper" stands
ior wealth. ,\ . ■ ~■ .. . ,
i think 1 may be able to help you with
the geraniums. If you have a hut-air
furnace and burn gas in. your rooms,
the falling leaves .it" accounted for. And
the insects ("aphides"', in scientific par-,
lance) breed fast in healed rooms. Set
the pots in a large closet from ' which
you have removed clothing—or, provi
sions. Break two great handfuls of ref
use tobacco into an iron vessel and set
it on lire. When you are gelling a good
thick "smudge" from the ignited weed,
shut the closet-door and do not open it
again for twelve hours. By then the
tobacco will have burned into cold ashes
: and every trace of Insect life will be de
stroyed. The plants will not be harmed
by the fumes. Sweep up the dead a phi
ties and burn their remains. Take
your geraniums into th» bathroom and
water the earth, in the pots with a very
weak mixture- of soft water and house
hold ammonia—allowing a tablespoonful
to the gallon. This will refresh the soil
and kill the eggs of the pests that may
be in the earth.- When this; has been
done, spray the foliage abundantly with
• pure water from a watering pot held
. some feet above the plants.: .
Restore \ them to their sunny window.
Geraniums require more sun than a ma
jority of house plants.
Coffee Cake
One tgg. '•• - cup of;. sugar' and the same
of sweet milk. 1 tablespoonful of melted
butler. - 4 teaspoonful, of salt, 2 • teaspoon
fu!« of baking powder. % cupful of flour. *
Spread lightly and evenly over the top
of th« cake, before baking, this mixture:-
A teaspoonful of melted butter. '■> 3 table- '■■
spoonfuls of sugar and . 1 teaspoon ful -- of
cinnamon. Mix well together.
, . The oven should not be quite as hot as
for .biscuits. ■ ■ ■ . . -■ .
' Oatmeal Cookya X
Cream of a cup of butter with 1 cupful
of sugar, add 3 ; well-beaten eggs, < 'A tea
spoonful of salt, i 1 : teaspoonful of . clnna
- "?£"-.. *» ,°L a teaspoonful of baking powder' ■
•Ifted with 2 cupfuls ■of flour. TT . - -.
, To the above add I cupfuls of uncooked
* oatmeal and 1 cupful of seeded raisins, or
the i hour or more befora
they |, empty the contents
Into a howl or dish, ami lot them get
rM of the oloso taste before you put
them over the fire? Do you drain oft
the liquor which surrounded the peas
In the can and put fresh water with
them with a pinch of soda and half a
teaspoonful of sugar? Do you pour this
Off when they are hot through, dress
them with butter, salt and pepper and
then serve them in a well-heated vege
table iliah? If not, try them prepared in
this fashion and see if you do not change
your opinion of canned peas.
Something: like this should be done to
all canned vegetables. Precisely the
»ame course should be followed with
•tring or lima, beans. Corn should ba
made hot anil dressed with milk and
butter, to whish, if you choose, you may
add a little thickening. Tomatoes
should be chopped, if lumpy, and rubbed
smooth. If they are stewed for a few
minutes with a sliced onion, which may
be removed after it has done its work
of flavoring; a little sugar put in to
temper the acidity, salt and pepper used
at discrefion and. if needed, a little
thickening, canned stewed tomatoes will
be a very different thing from the
lumpy, watr-ry dish often served.
Try canned vegetables again, if you
don't believe in them. Get them from
a trustworthy manufacturer, whose
name is a guarantee, of honesty, and
give them a chance to see how good
they may be if properly cooked and sea
soned.
Don't satisfy yourself with having
them always served in the same fash
ion, either. There, are many pleasing
novelties latent In canned vegetables if
you only know how to develop them.
Canned peas, for instance. Do you
•ver give your fa/nily pea pancakes, or
fritters, or croquettes, or souffle? If
not, bara them now and see If there la
aay i omplalnt that the dishes are not
Aith fresh peas.
What is done with peas may be done
with other canned vegetables. What is
better than a corn pudding made of
jcanned corn—unless it may be com
fritters? Scallop your tomatoes some
times Instead of stewing them, or cook
them with corn or with macaroni. Serve
your asparagus creamed, or la shells
made of rolls with the crumb scooped
out, crinped a little in the oven and then
filled with the asparagus served in a
well-season^ white sauce. See what
canned spinach. Until
you have used It you wIJJ :iot know how
gout! It is, Wh'-n it is properly prepared
It cannot l>« distinguished in flavor from
the fresh greens: and the same is true
of canned young beets. They may b»
served with butter and vinegar, or with
a cream sauce, and are excellent 'In
whatever way J they are cooked.
But It is not.essential to rely wholly
upon canned vegetable*, excellent as
they may be. Even without their help
the bill of fare need not be monotonous
co far aa vegetables are concerned. See
how many, different ways . there ■ are 'Of
half raisins,' half ■ nuts, chopped rather
coarsfly.
Bake in a moderate oven.
A wonlof -explanation may be necessary
in connection with tii9 second ;of these
recipes. •• ■ ft ■•■>.'•. - ■ ' -' .*_-
The hatter or dough, will be very ■stiff-
Khfn -nil the Inirrfdier.ts are in. and cannot
hi rolled like that lor other cookys. Dip
ujr-a little" in a sprxin and. with well
floured hands, rat and mold Into shape*.
> These may be as large or as Small as you
like. J,ay in a well-buttered-pan. not too
close together. If they run together la the -
pan when bakeil they may. be cut Into any
niaie and shape, and if somewhat irregular
In form they taste :as good as if ihey •
were mere shapely. Q. B. (Nelson, Ua.).
To Pickle Olives
■ Will you please publish a recipe for pick
a"VaUk6r.NlA HOUSEMOTHER (Los
Angeles. Cal.) r , .
I am so fortunate as to be able to re
peat here a recipe for which we had to
thank a California woman a year ago.
She vouches for the correctness of the •
formula. ' : .'..'.
:; A can of lye to ten gallons of olives;,
dissolve lye and mix very well wjtn
the water (enough to cover the fruit)
before putting in the olives. Otherwise
the alkali. may blister them. Leave "in
the!. lye * four days. ■ ■ Then cut i into an
olive to see if the pit is colored. If so,
the lye has penetrated to th» core. Lay
in fresh cold water to extract the lye."
Leave in this for ten days, changing the
water three ■ times a day.
German Cakes .*;
- In further response to querists we give'
some German recipes: (
\ Loeb-Kuchen
1 ouart of N. O. molasses or honey; "A.
pound of citron., cut very fine: *» pound of I:
almond*: the rind of two lemons; 2 table
»poor of butter; 3 of powdered cinna
mon and 1 of powdered "cloves;-5 cents''
worth of rardamom seed; 1 even teaspoon
■ lvi •■ of. baking ■ sod* dissolved in a littl* ?
milk; enoush flour to roll out. ' Cut • into '
•trips three- inches lon«c and - two : wide."
Allow plenty •of • 'pace in the * pan ' when
baking. When cold, ice-them, soring '
with vanilla- HOUSEWIFKI..Y (Chicago).
CTo be continued.)
Requested Recipe
.'.". Herewith pi*ass * find recipe for; Spanish
«oup asked for by "C. B. Z." (San Fran
. elaco. Cal.'t. • ■"-»,* :'■'-' ■•«.* ■■ ■, t .. .-
Spanish Soup
" Woak a ;:na of white beans overnight."
Kejtt snornins, boil: tender.-, Add one large
white cabbage cut ud am a a bit of bacon;
a whole, red pepper and some salt. 801 l
cooking the old standbys in the way of
winter vegetables.
< How do you- serve onions, for exam
ple? Boiler! plain or with milk, or per
haps fried? Do you ever have ,! them
baked, or scalloped, or with a custard?
Do you serve rice plain, or In croquettes
or with tomato, or a savory gravy, or
as Spanish rice, or molded? Do you
give your family scalloped cabbage and
baked plain or with tomato sauce, or
with cheese,' or fricasseed? Do you
have stewed and fried celery as well as
tha fresh? Do you ring the change* on
the different methods of cooking hominy
and macaroni -j. Instead of contenting:
yourself with one way all the time?
( Finally, do you " make plain boiled or
mashed potatoes a regular dish, or do
you experiment in the innumerable
"way* of cooking sweet and white pota
toes in order to achieve the variety you
crave? -. *
If I were to attempt to give you here
all the recipes at my command for mak
ing, the bill of fare differ from the or
.dinary menu in the department of veg
etables I (should have to. fill not only a
page, but a whole section of the paper—
and even then there would probably be
an overflow meeting In some other de
partment!-- I am giving a few which
may lead you on to make other excur
sions into the unfamiliar field, in the
hope that you* may find those presented
of sufficient value to encourage you in
your exploration and discoveries.
Green Pea Fritters • ■ >
Drain the liquor from a. can of peas,
warm them a little, mash them with a
couple of tablespoonfuls of melted but
ter and salt to taste. To a cup and a
half of milk add: 1 eggs beaten light
and a half cupful of flour, first sifting
with this a teaspoontul of baking pow
der and a pinch of salt. Mix this with
the mashed peas, beating all the time,
and drop by the spoonful into hot fat.
The fritters will swell up and brown.
They are delicious when properly made.
Green Pea Souffle^
Mash the peas with 2 tablespoonfula
of butter, as directed In the previous
recipe. Put with them a pint of milk
and 3 beaten - season to taste with
salt and pepper and after beating hard,
bake, covered, in a well-greased pudding
dish for twenty minutes. Do not have
the oven too " hot at' first. Uncover,
brown lightly and serve at once.
Corn Pudding
Chop the contents of a can of corn
in a wooden chopping tray. Put with it
2 eggs beaten light, 1 tablespoonful each
of sugar and of melted butter, a little
salt and 1 cup of milk. Bake In a
greased' pudding dish half an hour, un
cover and brown.
Creamed Asparagus
Cut the soft part of the asparagus
Into inch lengths, make a sauce by cook
ing together a tablespoonful each of
flour and butter until they bubble and
pouring a cupful .of milk upon them,
stirring all the while. When this sauce
is thick and smooth season to taste
with pepper and salt, put the aspara
gus in it and make all very hot.. Serve *
on toast.
Scalloped Onions
Cook the onions tender in two waters,
drain them and cut them into small
pieces- Grease a 1 pudding dish, put a
thick layer of the onions in the bottom
Of this, strew salt and pepper over them
and bits of butter. Over these sprinkle
crumbs and moisten the layer wltn
milk. Repeat the process, and when the
dish is full make a top layer of crumbs .
plentifully sprinkled with little pieces
of butler. BaJce covered half an hour,
uncover and Brown. '■'■■".
Savory —No. l'.y.
801 l the rice In plenty of boiling
water until the grains are soft, al
though still retaining their shape.
Turn into a hot dish and pour over
it a big cupful, of well-seasoned
lifting the rice with a fork that
juce may go all through it. This
- •lowly ona hour. Heat some itpppinc*. In
a saucepan and fry In it a sliced onion.
Put this into the »oup. a little at a timr
Stir steadily with a wooden »Doom. A lit
tle olive buUer a id a small clove of garlic
make thl* as near 0 may be ■ llk« that
served in BDaln. r . (Chlca ,o. III.). -
A novel recipe for which we are grate
ful debtors. It bears authenticity upon
the fat*. That clove of garlic is a
Spanish touch. Our taste would hardly
approve the unskimmed fat that must
rise to the surface,
'(Snowballs" .
I Haw a request *In the Exchange for
"snowballs" and for liquid bluing. I offer
two recipe*, both of which I know* to b« .
good. . Also one for - homemade baking
powder, which - 1 have used for year* and ;
know to be always trustworthy. I should
like to put In a petition for sour-cream
, salad dressing. •''■■■" '>'■":, , . j,"
». I hope these may help a. little. In obedi
ence to your injunction, I have made them
as brief as possible. . ' —
Snowballs
One-quarter of • a cup of butter: ■% of a
■ cup of sugar; 2 cup» of ■ flour; » 3 : cup of S
■ milk; the white* of 2 ergs; 2 level tea- '
spoonfuls of baking ponder
Cream butter and sugar; add milk, flour
and baking powder; finally, the whites of X
eggs beaten, «tiff. (Steam in buttered'cups :
for three-quarters of an hour. Serve with
strawberries or any crushed fruit.
Liquid ■ Bluing :;..., >
Two ounces of soluble bluing, 1 quart of
water. ■ ■ ■'-.■■••■ «,■■ ■ ■ -■- :••
Baking Powder
Half a pound of cream of tartar: ty cup.'
of baking soda; 'i cup of coinstarch. Sift
i several < times. .<: Keep In a Jar with a close
■: cover and In a • dry place. • . -
, Mrs. J. ft ■ N.. (Buffalo. N. T.).
You set an example of brevity and ex
plicltnes's worthy of imitation. ■ ,I i could
• print ten; times as » many , recipes as li
now have room for if each were severely
edited and "boiled down" 'by the writers
before mailing- it.:- ■; . -, r - .
vi have but one : criticism of your work
;to submit. Since you weigh the cream
of tartar. It would be well to do the like
; with : the ■ soda,.: Cups vary in i size. A
safe rule In preparing baking powders
is half as much of > the alkali -. as ' you
have of the acid. : The old recipes used
before: baking powders ■ were thought of
read: "One teaspoonful of . soda to two
of cream of tartar." , , "„*
Reading Matter for Shut-Ins
I want the address of the «hut-in who de
sire. _ literature-reading * rnatter-aad who
can afford to pay transportation charges.
"It is not essential to rely wholly
on canned vegetables.''
is especially nice when made with giblet
gravy.
Savory Bice—No. 2
Prepare as in the foregoing recipe,
but pour tomato sauce over it instead
of the gravy, stirring a large table
spoonful of grated cheese into the
sauce. S'.ew more grated cheese over
the top and set the dish in the oven
for five minutes before it goes to the
table.
Baked Cabbage
Boil cabbage until it is tender,
changing the water when the cab
bage is half done. Chop it fine and
put with it 2 beaten eggg, 2 table-
Bpoonfula of melted butter, M of a
cup of milk, salt and pepper to taste.
Put into a buttered pudding: dish,
strew crumbs on the top, dot with
bits of butter and bake to a good
brown. If you wish, you may sprinkle
a little grated cheese on over the
crumbs.
Fricasseed Cabbage
Cook together a tablespoonful each
of butter and flour, pour upon them
a cup of milk, cook to a smooth
sauce, season with salt and paprika,
stir into this 3 cupfuls of boiled and
chopped cabbage. Make it very hot
and serve.
Family Meals for a Week
SUNDAY
BREAKFAST
Grapefruit, oatmeal porridge aad efe&ra.
fried, scallops, tally lunn, toast, tea And
coffee. ;'. ■ .:;• ' • ' - •T^ . .-. . ;.
LUNCHEON .
Mutton broth in cups. Welsh rarebit, baked
S pork and beans, Boston brown bread, wilted -
■ lettuce, heated cracker*, apple sauce, cake
and tea. «
DINNER • •
Canned corn soup." roast lamb with mint
sauce, canned greta peat,. celery knobs,
Irish potato pudding, black coffee.
</'. MONDAY
BREAKFAST
' Baked apples, cereal and cresm. bacon
and eggi, rolls, tout, tea and coffee.
LUNCHEON V
Corn soup In cuds-ft left-over),' breaded:
and baked sardines, pork and beans (a left
over). brown and white bread, baked po
tatoes, cookys and marmalade, cocoa.
. ■ ■' DINNER. ; ...'■■;
m Tomato soup, lamb, - iliced. deviled and
-fried in batter (a lefi-overi; sjutfle of Kreen.
peas (a left-over), scalloped sweet potatoes,
crumb and raisin pudding-, black coffee.
TUESDAY "t. /"
.. BREAKFAST
• Sliced pineapples, cereal and cream
Omelet, quick biscuits, toatt, tea and coffee.
. LUNCHEON
Finnan haddle. creamed potatoes, break
fast biscuits, crackers heated and sliced,
cheese upon each ;> gingerbread and tea.
DINNER i :: > '■ '<"'
Tomato and bean coup' . (partly a left
over), imitation chicken fricassee, Spanish
nee, creamed carrott. cabinet pudding,
WEDNESDAY
" , ;BREAKFAST
Oranges, cereal and cream, bacon and
and mu»h, whole; wheat bread, toast, tea
&nu cOiitjfi- ■ ■ ■ ■' "■' '■'■"* - i ,■■
< LUNCHEXJN
Kemaina of yesterday't stew, staffed po
I have a ouantlty of periodicals and mag
azine*-good—which I should be glad to
have somebody enjoy. . .. ,
- ; - Mr». T. R. K. H'valdc, Tex.).
We cannot i identify that particular
»nut-in unless you can give us the Big
nature attached to the application, in
the hope that he or she may recognize
n.n^self or herself ; from your de»crlo
tioii, or : that some other book-hungry
invalid may apply for the gift, I intsert
the generous offer.•-•,
hen Preserving Eggs
, Kindly let me know! what proportion of'
water glaat Is used In one gallon of wa
ter in order to pre.erve egg* for winter
use., Mr». J. B. R. (Beresiori, 8. D.). ,
Allow 14 parts of water to 1 of "water- ■•
glass" ; (silicate of -, soda). ' Mix thor- -
oughly;, paur into "-a. • «tone crock in
I which you have packed the eggs, small
end*" upward. * The ; liquid must cover
the eggs an inch. deep. Kit on a close
cover and keep In a cool place. -
.. A. Home Wanted \
, It lwi reqiiestedto insert the following.
Without going into | particulars 1 com: I
mend the lonely woman to whom the
prospect of companionship is alluring
The San Francisco Sunday Cal)
"Open the can half an hour befora
needed."
*■*?•■•, rice c,ro< luettM 'a left-overt, apple
?n.» t el Ssi •*'*?.■ cockers and cheese cab
inet puddly, «llced and heated; tea..
DINNER
«..?s"' ,Md- noodle soup, mutton chops «a
HBHHMB«vS(w ———
THURSDAY
BREAKFAST
cr«Pm'* AMiTii U?. Wl l. h whltft cereal an<*
tSUTuT^d ctffee." kuneia- COra breAd
LUNCHEON •
.ft' 1" •OUB In cups, frizzled dried beef
*;' th. cream. gr«,vy. toasted corn bread from
breakfast, hot ahortcake and honey, tea.
i. DINNER
nrfln!£* eh BI U '* left-over), beefsteak and
onions, mashed turnips, browned sweet po-
coffee *" fritter* WUh tard •*«*-
FBIDAY
BREAKFAST '
•jsnurs. YnVc^Te. bacon ' mi%
' :'-f LUNCHEON
i»v«V h, eK^ £ cS f*teal! and on!on» <* left
over), chopped sweet potatoes sautes (a left
overj. anchovy sandwiches, brown betty.
DINNER
Oyster bisque, halibut steak niashed po
m ~V' 'rusal«n» arilcbokss. cranberry pie,
, , SATUEDAY
BREAKFAST
Oranges, cereal and cream, bacon, boiled
eggs, rice muffins, toast, tea and coffee
v LUNCHEON
Clam broth in cups, aausure and •waffles •
for sweets, waffles and syrup; cocoa. '
" - DINNER
"Scrap •oup." haJtbut pudding. h«K»<i ia
mold and' turned out carefully fa left
over);- egg sauce with pudding, aouffle of
flatus. wkdr^sS- rried miny »«
to sen to me tor-the address of th*
A. ■ minister 1* dau«hter wants rest from
office work. , She would like to receive i*
otter fro some rMMCUbIa. lonely w^maa
2.rvr^. b. Oai d .odety Urn far a «"»*•»*»•■
■ »'' s W iil-*-,*l- <-• (Demopolii, Al*.*
j.Vw^&ffi addre" ot *"-
The address lor which you ask is not
M. our service. /■ it "Mrs* J B w." is
willing that we should pass it over to
you she will please , notify us of har
acquiescence in : the proposal." -
When Traveling at Night
J. ex.D«ct to tak« a journey and to irx-nd
one niiht in a «W»er. In dUrobtn* wb*t
«a™e"l» "■••removed T * n££t«owi
worn win « kimono over It* ••••••
._ Mm. B. O. M. (Roektord. I1U).
Th» beet garment to wear Is a doubla
dressing s gown that t will b« both lo*>»«i
and warm. Remove, liiithd > dressing
room, your tighter underg..: put
them into the "sac de null" $>»i havo
taken from 1 your : seat in tft« mt Into
the retiring room. Puuon I** neat*
wrapper, belted to the fllur*. *- «Up
back to 4 your berth. • Onc# b«^{nd th«
curtain, you . dispose of yojir \\ks *\ th«
foot of the berth and go comfcuiafel, to
