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EVERYDAY HELPS FOR WOMEN
HANDY CURLING IRON
Kirotrle Device Ha* Comb n»d Curling:
A very handy little device for
Women travelers has been patented by
an Illinois man. It consists of an
electric comb and curling iron com
bined, and most women will at once
appreciate its usefulness before it is
explained. The body of the combina
tion device is the curling iron proper,
with a cord attached to the handle and
a plug to attach to an electric light
pocket. The comb is separate and Is
Blidably mounted on one arm of the
iron. Some of the advantages of a
heated comb are that it will dry the
hair quickly by combing it after a
shampoo, and the use of it is good for
the scalp. The cord and the heater are
arranged to revolve together so that
the former does not kink when the
curling is going on. Finally the .tem
perature is so regulated that it will not
burn the hair.
A HEM , WHEN SUWIM;
This simple arrangement has proved
a real comfort to our family who sew,
particularly when we are out on the
That elusive spool of thread which
is forever rolling under chairs and
into corners was made a model of
stability by pasting a square piece of
cardboard on each end of the spool.
Now when it falls it stops in its
A few drops of paraffine added to the
shoe blacking will impart a good
polish to damp shoes and also help to
preserve the leather.
Sunflower seeds make better bait for
mouse traps than cheese. S. C. C.
FAVORITE RECIPES OF CALIFORNIA HOUSEWIVES
Menus and Recipes for
The Coming Week
BREAKFAST—Stewed dried fruit; brown bread (a left over , );
saute; hominy cake (Saturday's left over hominy>; marmalade; coffee.
LUNCH EON—Turkey hashed; bread and butter; plain ginger
bread; sauce; cocoa.
DIXXER—Baked bean soup (left over beans); boiled leg of mut
ton, caper sauce; plain potatoes; scalloped onions; cucumber pickles;
sliced oranges; cake; coffee.
RREAKFAST—Baked apples; pork chops, fried; warmed up po
tatoes: waffles, with maple syrup; tea.
LUNCHEON —Mutton (left over) scalloped and tomatoes; quick
biscuits; cranberry tarts (left over cranberry); hot chocolate.
DIXXER—Mutton soup (mutton liquor); beefsteak a la Fran
caisc, olive sauce; French fried potatoes; spinach; floating island;
sweet wafers; coffee.
BREAKFAST—Oat flakes, thin cream; tripe lyonnaise; baked
sweet potatoes; minute biscuit; coffee.
LUNCHEON —Codfish a la mode; rusks; canned plums; cookies;
DTXXER—Cream of spinach soup (left over spinach); boiled
corned beef; potatoes; cabbage; turnips; beets; mince pie; coffee.
BREAKFAST —Raspberry jam; corned beef hash, with vegetables;
toasted rusks; cocoa shells.
LUNCHEON —Nut loaf, mayonnaise; jelly sandwiches; rice pud
DINNER—Soup (of corned beef liquor); baked rabbit; flaked po
tatoes; fried parsnips; celery salad; bannitti; coffee.
BREAKFAST —Fried mush, syrup; omelet; toast; cocoa.
LUNCHEON —Sardines, with sliced lemon; down east cake; jelly,
DIXXER—CIear soup; bread sticks; fresh fish, baked; Saratoga
potatoes; lima beans; hot boiled beets, sliced, with mayonnaise; prune
snowballs, lemon sauce; coffee.
BREAKFAST —Stewed prunes; scrapple; rye muffins; coffee.
LUNCHEON —Corn chowder; toasted crackers; nuts; raisins; tea.
DIXXER OR SUPPER—Chicken potpie; lima bean salad; apple
BREAKFAST —Sweet orange marmalade; oat flakes, thin cream;
broiled pigs' feet; ringed potatoes; chili sauce; corn rolls; coffee.
DINNER —Appetizer; celery; roast beef; roast potatoes; pan
gravy; stewed tomatoes; cabbage salad; vanilla ice cream; hot choco
late sauce; sponge cake; coffee.
SUPPER —Oyster roll; small milk biscuit; cake; preserves; hot
HOT CROSS BUNS
Sift together one quart flour, half
\?x spoon salt, one cup sugar, three
scant teaspoons baking powder. Rub
in half cup butter, add half pound
(leaned raisins or currants, half tra
s-peon nutmeg, half teaspoon allspice,
quarter pound nit citron. Beat two
and Hdd half cup milk and stir
into dry mixture, adding enough milk
to mix to a firm dough, mold into round
buns, lay two inches apart on greased
pans, brush with milk, cut cross on
■orißkle, cut with granulated
sugar and bake in hot oven.
MISS VIOLET HEATH.
3201 Cypress avenue, Sacramento.
Two cups graham flour, one cup white
flour, two-thirds cup molasses, one and
a half cups sour milk, one teaspoon
soda, one teaspoon salt, one cup
chopped walnuts. Bake one hour in a
moderate oven. MRS. G. J. SPIER.
COCOANLT BI SCt ITS
Half pound dessicated cocoanut, two
ounces brown sugar, three ounces
ground rice, whites of three eggs.
Mix the dry ingredients well. Whip
whites to stiff froth, add a little at a
time and mix well. Put in very rough
heaps, a tablespoonfu! on well greased
tin. B«ke in a quick oven five minutes,
thtn let oven cool down and cook
SOME CLEANING HINTS
To clean lace make a lather with hot
soft water and glycerin soap. Roll
the lace on a glass bottle, covered with
strips of fine linen, and leave it in the
lather for 12 hours, then rinse slightly
by dipping the bottle in clear, soft
water, taking it out almost immedi- j
ately. The soap left on serves to give |
it a little stiffness when ironed. Iron
on the wrong Bide with a strip of mus
lin over it. If lace is not badly soiled
it can.be cleaned by rubbing it very
gently with bread crumbs.
To remove mattress stains, make aj
thick paste by wetting starch with cold j
water. Place tfie mattress in the sun |
and spread the paste on the stain. Rub
the dry paste off after an hour or two,
and repeat if necessary.
Measures for housekeepers—ln mesa»
uring liquids, a pint tin cup usually
holds about 16 ounces, a tumbler 10
ounces, a teacup 6 ounces, a wine glass
2 ounces, a tablespoon 4 drams, a des
sert spoon 2 drams, a teaspoon 1 dram
or X drops. In dry measure, a quart
of wheat flour weighs Iβ ounces, a
quart of Indian meal weighs 18 ounces,
a quart of soft butter weighs 1G ounces,
a quart of powdered white sugar
weighs 17 ounces, a quart of best brown
sugar weighs 18 ounces, 10 eggs of the
average size weigh 16 ounces. D. G.
A NOVEL SKATING BAG
Take a strip of any soft material six
inches wide and long enough to reach
over the shoulder and meet easily on
the other side of the body; hem both
edges of the strip and sew to two can
vas lined pockets of such size that a
skate will easily slip into each. The
pockets should open toward the center
of the strip and should be from eight
inches to a foot apart, according to the
size of the wearer. The ends of the
strip may be sewn together or left long
enough to tie. The latter is preferable.
A carpenter's apron can be made as
follows: Purchase half a yard of heavy
canvas or duck, some tape and some
strong thread. Leave one salvage at
the top and the other at the bottom.
Cut triangles off the corners at the top,
hem the sides and turn up eight in-hes
at the bottom to make a large pocket.
Put a row of stitches through the mid
dle of the turned up piece to form two
pockets. Two inches from one side
stitch up another pocket, a narrow
one for a rule or lead pencil. Sew a
piece of tape a half yard long at the
top of the apron, one end at each cor
ner. That makes a loop to go over the
head. At the top of each sew a piece |
ot tape for strings.
Dainty lingerie caps can be made
from the fronts of embroidered shirt
waists which have outworn their use
fulness as waists. Put a frill of lace
around each cap and it will be most
dainty and attractive. Nice to take
on a Journey and wear from the berth
to the dressing room in the morning.
M. E. H.
slowly for a half hour. They should
be a golden brown.
MRS. MARIE WRIGHT.
3.ITS Pacific avenue, City.
PI/AIM AND SHORT CRIST BISCUITS
Make one pound flour, the yolk of*one
egg and some milk into a very stiff
paste. Beat well ami knead until soft.
Roll thin and cut. Bake in slow oven
till dry and crisp.
MRS. MAR It: WRIGHT.
1378 Pacific avenue, City.
! FOR THE BREAD MAKER j
OLD FASHIONED YEAST
Take one handful of dry hops, put
in <. loth and tie. Place them !n a, kettle
with one quart boiling water to which
has been added four good sized peeled
potatoes, boil until potatoes mash
easy, take from fire, remove the hop
bag, mash potatoes fine in the water,
add one teaspoon salt, sugar and half
teaspoon dry ginger; let cool and have
one cake of dry yeast dissolved in
warm water: mix yeast In cool water,
stir all together well and put in stone
or glass jars and keep in cool place.
If dry yeast is preferred, thicken the
Ingredients with white cornmeal and
mold into small cakes and place on a
board until thoroughly dry, then put
in sack and hang up. Always ready.
MRS. W. C. PIKE.
221 South Sutter street, Stockton.
Monthly Prizes for Household Ideas
The Call wants every housekeeper to send her most useful and practical house
hold helps and suggestions to this department.
Contributors should aim to be original, helpful and timely in their suggestion
and should write on ONE SIDE of the paper only.
One prize of $5, one prize of $3 and one prize of $2 will be awarded each month.
Address The Housekeeper Page, The Call, San Francisco, Cal.
KEEPING FIRE ALL 3VIGHT
Surely I should be able to write on
tho question of how to "keep the
kitchen fire going all night," as my
husband and several near relatives are
stove and furnace men, and I have had
much experience with stoves. Fifteen
or twenty minutes before I retire I look
at my fire, and if it is low and dark
under the grate I put on a little coal,
if very low a little charcoal first, and
open the front draft.
After the fire gets hold of the coal a
bit I shake the grate slowly or use
a poker to get the clinkers from under
the iire until it is somewhat bright
underneath—not too bright—then fill
up the firebox with coal. I use Lacka
wanna stove and nut, half and half;
shut my check on top of the range and
front draft and go to bed, knowing
that I shall have :\ good fire in the
morning. I use no damper in the pipe.
If the draft was strong and the check
on top of the range not sufficient, a
damper in tho pipe could be used with
care, according to the wciather. The
ilrehox must be of reasonable size, of
course. If the night is windy, I open
my check in the boiler door in front
over the firebox and do not shake the
grate so much. I govern my fire very
much by the grate. If the night is still
and dull the grate should be a little
freer and brighter underneath and the
check in front over the firebiox closed
when left for the night.
MRS. J. E. H.
MARK THE KITCHEN FIRE LAST
When through with the kitchen fire.
after the evening meal, open all drafts
but the kir.dler. Allow the tire to burn
up brightly. Shake the grate gently
until a little fire drops into the ash
pan. then put on new coal or dampened
cinders. Close every draft in the range,
half turn pipe damper. In the morning
open all drafts. Turn the grate over
once and if necessary shake a little un
til fire drops. When extra heat is
needed, as for baking, have a clear fire
and put coal on as with a new fire.
One or two sticks of wood Improves
a baking fire. This rule will apply to
most of the modern ranges. The old
style fiat grate is not so good. MRS. C. I*
FRANCISCO SAL,AD— (Original)
Cut in small cubes (separately) the]
dark and light meat of a young, tender
chicken, also the meat of a young lob
ster and four cold, cooked lamb
tongues. Just scald two dozen small
California oysters in their own liquor;
let cool in liquor, drain and add them
to chicken. Chop fine one head of
white celery and two dozen stoned
olives with the whites of two hard
boiled eggs. Mix all together lightly,
adding the oyster liquor. Mash well a
small clovp of garlic, add a half cup
olive oil, two tablespoons vinegar, one
teaspoon lemon juice and one teaspoon
peppersauce vinegar; salt and pepper
to suit. Mix well and let stand one
hour. Mash the egg yolks fine and
smooth with a little at a time of
strained oil mixture. Stir the egg
yolks until well blended, then pour
over chicken, etc., mixing up lightly;
add a teaspoon of very finely cut
parsley and olives and mix again. Do
this a few hours before serving; set in
cool place. Serve on crisp white let
tuce leaves with a tablespoon of thick
mayonnaise on top.
MRS. FRED WHITNEY.
2048 Polk street. City.
Slice bananas and canned pineapple
on lettuce leaves and pour over them
the following dressing: Three table
spoons sugar, one tablespoon flour, one
quarter teaspoon mustard, one tea
spoon salt, dash of paprika. Mix well
and then break in one egg and mix.
Add one-third cup milk and one-half
cup vinegar. Cook in a double boiler,
stirring until it is very thick. Thin
with sweet or sour cream and gome
pineapple juice. This salad dressing
can be used for any salad by omitting
the pineapple juice.
MRS. G. J. SPEIER.
CREAM OF TOxttATO SOUP
Place over flre a quart of peeled
tomatoes, stew them soft with a pinch
of soda, strain so that no seeds re
main; set over flre again and add a
quart of hot boiled milk. Season with
salt and pepper and a piece of butter
the size of one egg; add three table
spoons rolled crackers and servo hot.
Season after removing from fire just
before serving, as the milk is apt to
curdle. MRS. L. B.
1431 Twenty-eighth St., Sacramento.
One quart oysters (washed and
dried), one pint milk with oyster liquor
brought to a boil; skim; season with
salt, pepper and butter; add oysters,
and as soon as the first one rises to the
top add one cup rich cream. Serve in
MRS. GEORGE J. CAMPBELL.
Douglass Apartments, Ban Jose.
WHITE LAYER CAKE j
Cream half cup butter with one and
a half cups sugar, two cups flour, half
cup milk, the whites of six eggs, one
teaspoon baking powder sifted with the
flour. Mix all together and add four
drops bitter almond, one teaspoon
ro.sewater and lemon juice mixed.
Bake in layers and put together with
white icing. MRS. MAKIE WRIGHT.
1378 Pacific avenue, City.
(Either layer or loaf cake)
Put in sifter one and a half cups
flour, one cup sugar, one and a half
teaspoons baking powder and sift sev
eral times. Put in same size cup you
measure flour in, one-quater cup
melted butter, two eggs and fill cup
with sweet milk. Turn this in flour
and sugar, stir quickly one way and
flavor with vanilla.
MRS. GRACE E. HUH*
2025 Waste street, Berkeley.
KEEPS FIRE ALL WINTER
I keep the kitchen fire every night
from the beginning of the winter to
the end and have never had any
trouble the next day in getting plenty
of heat and :i good oven. This is the
way I have found to be the most eco
nomical and successful:
Just before retiring T thoroughly
shake the flre and then scrape with the
lifter into the hot coals the ashes and
cinders from around the firebox and
over the oven that have gathered dur
ing the day. This has a tendency to
deaden the heat, and when the fresh
coal is put on it does not burn up so
After deadening the fire in this man
ner fill the firebox to the covers with
new coal. If it is an extra breezy
night, place several thicknesses of
newspaper over the coal to prevent too
much draft. Then close all the dam
pers and slightly tip the front cover.
In the morning open the dampers and
close the covers and let the flre burn
up. With this I get breakfast and then
after thoroughly shaking the fire and
adding new coal I find that I have a
fire as good as new. My fire is usually
kept from 9:30 to 6:30, and I use a mix
ture of nut and pea coal. I think that
the most essential thing to he success
ful with the flre kept over night is for
the stove to have a good draft.
MRS. J. W. H.
MUIT AND COLLAR HOLDER
Reverse the wires of a coat hanger,
making them curve upward instead of
downward, make a long casing of satin
ribbon and slip it over the wires until
it is gartered neatly, then fasten with
ribbons. This will hold a muff and
keep it in shape. The fur collar can
be thrown over the other side. Real
pretty for a Christmas box.
You will find when sowing fine silk
that quite often the seams are inclined
to pucker when silk thread is used.
Fill the bobbin with thread same color
and size as silk and you will have no
trouble. Do not dampen seams in silk
work, as they show water mark, which
never can be removed.
MRS. J. F. H.
Monthly Prizes for Cooking Recipes
A first prize of $5, second prize of $3 and a third prize of $2 will be given each
month for the best cooking recipes sent to this department and published on this
Contributors will please write on one side of the paper only and sign name and
address at bottom of each separate recipe.
Address The Housekeeper, The Call, San Francisco, Cal.
A GOOD ASSORTMENT OF PUDDINGS
lirtl \U AND BUTTER PUDDING
Butter the sides and bottom of a
deep pudding dish, then butter thin
slices of bread, sprinkle thickly with
sugar, a little cinnamon, chopped
apple or any fruit between each slice
until your dish is full. Beat up two
eggs, add a tablespoon sifted flour;
stir with this three cups milk and a
little salt; pour this over the bread;
let it stand an hour; bake slowly with
cover on 45 minutes, then take off
cover and brown. Serve with wine and
lemon sauce. MRS. L. B.
1431 Twenty-eighth st., Sacramento.
BREAD AND BUTTER PUDDING
Cut in thin slices a 5 cent loaf of
bread. Wash and pick clean one cup
currants. Butter each slice of bread
and put a layer of bread in the bot
tom of a quart mold. Sprinkle a hand
ful of currants (alternating bread and
currarfts) until all is used. Beat four
eggs and half cup sugar together until
light; add gradually one pint milk and
a quarter of a nutmeg (grated). Pour
this over the bread, let stand 15 min
utes and bake in a moderate oven 30
minutes. Serve cold with cream sauce
or hob with sauce made of one egg,
two heaping tablespons flour, sugar to
taete. rub smooth and pour on boiling
water. Cook until smooth and thick.
Flavor to suit. MRS. L. B.
1431 Twenty-eighth st., Sacramento.
"FOOD FOR THE GODS , ' PUDDING
One cup walnuts (chopped fine),
three-quarters cup dates, three eggs,
pinch of salt, five tablespoons cracker
crumbs, one cup sugar, one tablespoon
baking powder. Beat yolks, add sugar,,
salt and crackers in which baking
powder has been sifted and well mixed.
Add nuts and dates and lastly the well
beaten whites of eggs. Mix well and
bake slowly 45 minutes in shallow tin.
Serve with whipped cream.
MRS. V. M. VAN HOOK.
224 »£ Main street, Salinas.
Put half cup sago and three cups
water on back of stove until clear. Add
one cup sugar, salt to taste and about
one cup pineapple juice. If too thick,
add a little water. Take from fire, add
well beaten whites of three eggs and
one can shredded pineapple or half can
sliced pineapple (cut in small pieces)
and lemon extract. Serve with whipped
cream. MRS. G. J. SPICIER.
Dissolve half box gelatin in a pint
boiling water and when nearly cool add
one cup sugar, juice of one lemon;
strain, add whites of three eggs
(beaten to a stiff froth). Beat all
thoroughly and quickly, pour into
molds. Serve cold with soft custard
made of yolks of three eggs and half
teaspoon cornstarch stirred in one pint
boiling milk. Sweeten to taste.
MISS VIOLET HEATH.
3201 Cypress avenue, Sacramento.
CREAM OF CHESTNUTS
Cook until it cracks in cold water
one pound light brown sugar in one
gill cold water. Pour this syrup Into
a buttered timbale mold. Have ready
one pound chestnut meats, cooked very
tender. Place them In a mortar, add a
few drops vanilla and pound to a
paste. Beat six eggs very light, add
one-half cup granulated sugar, one pint
milk and the chestnut pulp. Beat all
together well, then gut through a puree
FINDS IT A COAL SAVER
Given a good range with revolving
grate together with some pea coal and
a good draft, one can keep a flre for
months at a time, as I have done for
Simply shake down the fire every
evening after 7 o'clock by giving the
grate one or two-thirds of a turn. This
will shake out ashes, dust, etc., at
the same time, "chew off" or "bite"
away any clinkers. Allow fire to "come
up" well for a few minutes and put
on a generous supply of pea coal and
pack well by patting on top with small
shovel. Now shut off all range damp
ers as completely as possible.
In the morning simply "open up" all
range dampers and drafts. In a few
monients fire should be brisk again.
The hottest kind of baking or roast
ing fire can be secured any time during
the day or night, after this by "shak
ing down" the ashes and "biting" off
the clinkers by operating grate as
stated above, and then opening all
draughts for a while.
Revolving grate will give best satis
faction; and pea coal, on No. 7 range.
Most people "riddle" or "shake" grate
from side to side instead of turning
L»ess coal is consumed by far than
by starting new fire every morning;
no wood is needed at all after first
fire is ■ started. No need to sieve pea
coal ashes, and one can afford to be
extravagant in use of pea coal, be
cause of its cheapness.
On windy nights when draft is
strong, covers over flre may be left
partly open or 'Hipped." t>. M.
HINT FOR TABLE LINEN
If you wish to have your table linen
look nicely do not put it through the
wringer, as it makes creases that will
not come out even if the cloth is ironed
when damp. By rinsing thoroughly it
looks better even if not wrung dry.
Just try it and see. In fact, any
clothes that you wish to look nice when
ironed you will find come out a great
deal better if wrung by hand.
MRS. M. C.
sieve and pour into the. mold. Stand
the mold in a pan of hot water and
bake in a slow oven until firm. Then
turn out and serve.
Another dessert—Cook one cup chest
nut meats and then pound to a pulp.
Make a custard of one cup fresh, rich
milk, three tablespoons sugar creamed
with two tablespoons butter, a pinch
of salt and the beaten yolks of four
eggs. When the mixture begins to
thicken take from the lire, season with
vanilla, add the whipped whites of
eggs, turn into a buttered mold, cover
closely and steam over continuously
boiling water for an hour and a quar
ter. Then mold, garnisff with stewed
figs and serve with cream.
A. C. JOCHMTJS.
Pacific Grove, Cal.
A FIG PUDDING
Wash half pound of fruit clean, then
soak in lukewnrni water until soft and
full. Drain in a colander, chop fine
and put in mixing bowl. Add one cup
grated breadcrumbs, half pound minced
beef suet, half cup New Orleans
molasses, one pint sweet milk, one cup
sugar, two tablespoons flour and half
teaepon soda dissolved in molasses.
Stir all together, add one cup orange
juice and turn into a buttered mold.
Cover closely and steam four hours
over boiling water. Serve with a rich
liquid sauce. Stewing or pulled Jigs i
are less expensive.
A. C. JOCHMUS.
Pacific Grove, Cal.
PIES AND PASTRY
PENNSYLVANIA CHEESE PIE
Make crust and bake as for custard
pie. Make custard of milk, two eggs,
one cup sugar. Fill baked crust with
hot custard. Before returning to oven
sprinkle half cup grated cheeee over
custard and bake until set. Cover with
beaten whites of two eggs and two
tablespoons sugar. Return to oven
and brown. MRS. V. M. VAN HOOK.
224 y± Main street, Salinas.
CHOCOLATE CREAM PUFFS
Put half cup butter and one cup hot
water to boil. When boiling, stir in one
cup sifted flour until it leaves the sides
of the pan. Take it from the fire and
add six unbeaten eggs (one at a time),
beating hard after each one put in.
Drop this mixture by spoonfuls on a
buttered baking sheet. Bake in a hot
oven from 30 to 40 minutes. When
cool, cut open and fill. Filling—Beat
cream very stiff, flavor with melted
chocolate, vanilla and sugar to taste,
adding a few chopped walnuts.
MRS. MARIE WRIGHT.
1378 Pacific avenue, City.
Cream half cup butter with one and a
half cups sugar and one-quarter cup
ground chocolate; add three well
beaten eggs, two cups milk, a pinch
of salt and flour enough to roll out.
Cut out and fry in hot fat.
MRS. MARIE WRIGHT.
1378 Pacific avenue, City.
Beat two eggs very light, over which
pour one cup eweet milk, one-third cup
sugar, two tablespoons melted butter,
a little sal\, two cups flour and three
teaspoons baking powder. Bake in
MRS. V. M. VAN HOOK.
224% Main street, Salinas.
When you iron waists, one piece
dresses and articles liable to crush on
the clothes rack make a number of
tubes with newspapers, tie with stout
strings and slip the blouse or dress on
these holders and hang them on a nail
or a convenient hook. Once dry, they
will not crush so easily, and can be
hung- in the closet on these holders.
Mailing tubes are the best for the pur
pose, but an old magazine or two pa
pers rolled tightly together answers the
purpose. Do not hang ironed towels
over each other, for they will not be
smooth if packed while still damp.
Hang men's shirts by the lower por
tion, exposing the bosom, neckband and
cuffs to dry. Petticoats should be fold
ed but once and hung up to dry around
the waistband, which retains some
dampness. Handkerchiefs and starched
collars should be laid upon paper or
napkins near the fire to dry or in the
sunshine. MRS. J. J. OV.
TO KEEP FIRE ALL NIGHT
I think to keep the fire over night is
less expensive and more comfortable
than to be obliged to start the fire new
in the morning, as it takes some time
to warm the kitchen.
First of all have the stove free from
soot ,and next a grate that you can
shake, not poke. At about 10 o'clock
in the evening I shake the stove and
fill with fresh coal and close all the
drafts, except a damper I have in the
funnel, which I leave just a very little
open for the escape of gas. In the
morning I turn on all the drafts and the
fire comes up as bright as a new fire.
You can start your breakfast righi
away, as well as being nice and com
fortable. Between 7:30 and 8 o'clock 1
shake the same as at night and remove
ashes, but do not close drafts. I let it
kindle and can bake just as good as
any new fire all the morning. If I bake
for supper I shake again. Hope some
one will try this with as good results.
MRS. M. C.
RL'ST ON GAS STOVES
To prevent a gas stovp from rusting,
as they do if care is not taken, rub the
entire inside with a flannel cloth which
has been saturated with sweet oil.
When the enamel becomes discolored,
scour it with a damp flannel dipped in
garden mold. In this way the clean
ing is done without causing scratches
or other damage.
Instead of having an iron stand on
which to rest your irons, use an ordi
nary brick for thf purpose. The brick
being a good nonconductor, the irons
will retain their heat longer than if
placed on an open stand.
A good polish for oilcloth can be
made from candle ends. Melt the ends
in the oven and mix with them enough
turpentine to make a soft, creamy
paste. This is a substitute for bees
wax and turpentine. M*RS. H. L«. P.
PREPARING LEFTOVER MEAT
Force rare roast beef through a meat
chopper or chop (there should be one
and a half cups). Brown three table
epqons butter, add one-third cup flour
and stir until well blended. Then pour
on gradually, stirring constantly, one
cup milk. When boiling, add the
chopped meat and season with one tea
spoon lemon juice, one teaspoon finely
chopped parsley, a few drops onion
Juice and salt and pepper to taste.
Spread on a plate to cool and shape
same as croquettes. Dip In crumbs, egg
and crumbs, fry in deep fat and drain
t* brown paper. Pile on a hot serving
dish. A. C. JOCHMUS.
CHICKS EN CASSEROLE—(OriginaI >
Clean and wipe dry four young
broilers. Chop very fine four green
onions, a small clove of garlic, a pair
of parboiled sweetbreads, a can of 1.-it
ton mushrooms and two hard boiled
eggs. Add four truffles, cut in pieces
the size of small peas. Toast slowly
In oven until nice brown two slices of
bread and roll and sift; add to other
ingredients with half teaspoon tabasco,
a pinch of mace and black pepper, two
tablespoons soft butter and salt to
taste. Beat one egg very light, add to
it two tablespoons mushroom liquor.
Mix all together and beat with fork a
few minutes. Fill the chick with this,
but not too full, leaving room to swell,
and sew up rent, into a large frying
pan put half cup good olive oil and half
cup butter; when hot, put in chicks and
sear brown all over. Then put them in
the casserole. In the frying pan put
two green onions, one clove of garlic
and one carrot, all cut very fine; cook
Juet one minute, lift them out of oil
and put with chicks. Now put a heap
ing tablespoon flour to remaining oil
(if not enough, put in another piece of
butter), cook and stir this until brown,
then add a scant pint of hot water
stirring all the time until smooth.'
Strain this over chicks and add a pint
of some good white wine, the rest of
mushroom liquor, one teaspoon caramel,
a teaspoon Worcestershire sauce, a
good dash of tabasco, pepper and salt,
one bay leaf and a tablespoon fine cut
parsley. Cover, put in a medium oven
and cook one hour. Serve in casserole
dusted with very finely minced parsley.
MRS. FRED WHITNEY
2048 Polk street, City.
One pound lean beef (chopped fine),
three thin slices bacon (chopped fine)!
and seasoned with salt, pepper and a
few drops onion juice. Shape the meat
into small round cakes and brown in
a hot greased frying pan. Garnish with
parsely and serve. A. C. JOCHMUS.
Gray Hair Restored
Jfcfik, "WAINUiTA HAltt SiAl.l"
SS* Rector et Grey, Streak aj or
SZRKm Bleached Hair or Mustache is
•tant*n«ousJy. Ulrc» any »bad*
from Light Brown to Bliet
Doe* not wash or rub oßf. Coo.
tela* no polaODi and li do:
•tick? nor greasy. Sold or all
toiwtoU. or we will .end you a Trial »Ui fo-
We. poßtpald; lerjre •»• (eight times at much)
tOe. U jour drogglet doesn't sell it send direct
to ea. Bead the yellow wrapper from two hot
tka purchased from a druggist and w* will
gl»« yea a full-itse bottle for notblnc.
WALKUTTA CO., 1405Q QUt« St.. St. £ouU. H».
COMB FAST TO BRUSH
Lies Flat on Back of I.ntter When
It Iβ Not In l»e.
Now comes a combination brush and
comb, patented by a Minneapolis man.
The comb is hinged to the back of the
brush and when not in use lies flat
thereon. When the comb is to be used
the little knob near the brush handle
Is moved and the comb stands up, part
of its back dropping into a slot on the
back of the brush to hold it firm.
While most people will probably con
tinue to use a separate comb and;
brush, this implement has its uses.
There is no danger of dropping the
comb on the floor, which should
recommend it to barbers, and a person
need use only one hand to comb and
brush his hair. It is convenient, too,
for the traveler who likes to get along
with as few articles as may be. The
bark of the brush, of course, is hol
lowed out to allow room for the
NOVEk CAKE CONTAINER
A large earthen jar can be used for
safely storing pies, several layer cakes
or loaves of fruit cake by this system
of shelves. It is made by nailing two
spools under four corners of a grape
basket cover. Place one loaf of cake
on bottom of jar, place a shelf over it
and another cake on this with a shelf
above and so on. The spools raise the
boards just high enough to protect the
cake and the shelves are easily re
moved. The earthen jar keeps the
contents in much better condition than
does a tin or wooden cake box. K. OK.
One cup sugar, one cup molasses,
one egg, one tablespoon soda dissolved
in two tablespoons vinegar, salt to
taste. Flavor with lemon, ginger and
cinnamon. Knead in all flour possible.
Bake in a moderate oven.
MRS. G. J. SPEIER.
Rub half pound butter with two
pounds flour, two eggs (well beaten i,
one pint milk, very little salt, table
spoon sugar and one ounce yeast.
Knead well, cover and set to rise.
Divide into cakes (rolled thin and cut
round), set to rise. Bake about 30
minutes. Serve hot.
MRS. MARIE WRIGHT.
137S Pacific avenue, City.
Use three cups flour, three cups oat
meal, one and a half cups sugar, oiv>
cup butter, a pinch of salt, three tea
spoons baking powder. Mix with cold
water, having dough stiff enough to
roll thin. Sprinkle with currants if
desired, cut out and bake quickly.
MRS. MARIE WRIGHT.
CURES THE DEAF
IN 30 DAYS
Sew Dioovery Cnn«M Big Stir
$500 Reward If He Falls
SEXT OX 30 DAYS' TRIAL,
If you arc either totally or partially deaf or trn*
bled with ringing or buzzing sofoea in the head,
reg know quite well the bnuiiiatlon and terrible
suffering that they cause. There in. howevor, no
loujrer niiy i-.-hs.mi to be troubled with these eoo
flitions. a* they en now !>.• <iui.-kly and p
tlTely overcome by a remarkable new discovery
I ins discovery, since it was limuKbt to light a
little over two years ajre. lias effected some of
the most wonderful cures ever known, and in
subjecting it to various tfst.-. the most miracu
lous remits bar* been obtained. Here is a
t> srlnioniHl selected at random from the hun
dreds coming to hand every week. It was writ
ten lo- Mr. WT. Balßbridge. ot Lucerne Road.
Highbury. London, X., ~n the Ist of December: —
"'lt gives me very great pleasure to lufoim *
you that your treatment has entirely cured lyfrA
deafness. I am I batik caehler, and for the p«Ve"V
two years partial deafness, left by an illnes.-.
Lad seriously handicapped bw. Last April I
was recommended by a friend, who had been
similarly afflicted and completely cured by your
treatmeut. to give it a trial. I did so, and la
three weeks was not only enabled to hear per
fectly, but seemed to have acquired greater
mental vigor, upon which my future prospects
greatly depend. 1 have not written before to
thank you. fearing that the cure miyht be only
temporary, but »s I have discontinued the
treatment for 7 months, it is proof that your
remedy is genuine and wortu a good deal mor«
than it cost me."
Such strong faith has the Discoverer in this new
treatment as a positive cure for deafness and
head noises, that be has decided to make the
following remarkable offer. He will forfeit the
sum of $500 if be fails to prove that hU treat
ment iietually cure* deafness and head noises- he
will forfeit $o<>o if anyone <an prove that he "was
not the actual discoverer of this wonderful treat
ment, and he will forfeit $500 if every test)
nioiiiiil which he publishes is not absolulelv mb.
nine. So Mtoqßdingly successful has tuis"tieat
neat proved in the worn forms of chronic deaf
ness, head noises, etc., that the Discoverer will
gladly send it on :;o days , trial to any sufferer.
Mention this paper hu.l enciose n> cents etaiuns
to rover postage. A.;«li. ss -Klmer Shirlev (Dei't
£» SILK REMNANTS!
/%KRBm*!im It not deilebud return th«n u/rtt
■■■ HAHBOSDSItKCO. £0 . Bpaagler, r«»
2?TJ kT fSEiJ 4 *" Poultice Planter. Stops
iypqr»i«s "?S snr '- Cur « ,vhi; " >"•' work.
DESCRI3E CASE and g,-t FREE SAMPLE.
BAYXES CO., 1844 Graad ay., Kansas City. Mo.
ftNG PftFrVK n0»,7
-UHU I ULiTIJ w»itta« songs. Send n^
poenjH or inusio. 111. booh
fr*'M Hayworth Music l'ub. Co.. 6USG. Wash.. D.C.
MARRY VVE i AI -' rH AIVO beauty
ifinnix i M i: nia K e Directory FREK. Pay when
married. New plan. Uox ai4 ES, Kansas City. Mo.