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HOPKINSVILLE KEWIUCKUN, NOVEMBER 5
.OiRstrhiTF rmi mfat
I: w i w mm' mwi i
DAINTY MIALt THAT MAY M
,', ECONOMICALLY PREPARED. f
n4t n th (rpr Ftfrfttafe
tfr TWt--Island Vt-
fUtUn Net H-jhV V I
H rf hi
RoplftCl the empty tomatoes and
srv m l4tu lves, i
Crm cheese will bo found a valu
able v addition to many salads. Nuts
ftIoMy bf used freely, both for pur
" decoration and to Increase
the food value of tho salad, since nuts '
eonUln tho samo muscle forming: ele-
flts as meat. Dy trying a number
of experiments In the combinations of
foods In this way a number of tasty
and nutritious dis-hes easily may b'
CHEESE AH ECONOMICAL FOOD
t the srice ot meat Is so
high tntHy are looking about for means
to do without 14, trying to discover
something to take its place. Of
course, vegetarianism at onco pre
sents Itself &a a solution of tho diffi
culty, but most people recoil in horror
.from Vegetarianism. They concelvo It
Ji-B boiled cabbage, corn, potatoes,
""coarso bread, beets, etc. These are
tho articles of diet they sco in Imagi
nation upon tho table as soon as meat
Is withheld. But it neod not bo so. It
is possiblo to dovlse tempting and
! tasty dishes for a luncheon or a for
mal dinner from which meat is alto
gether excluded. Coarse vegetables;
t8uch as those mentioned, need never
be served; indeed, many vegetarians
hardly ever touch them. Let us think,'
'then, what we shall eat and how to
make the table look appetizing;.
In the first place, the lable may be:
Im&de to look charming, it It Is tasted ,
U '4. . . . ... - .. ... . 1
.iuny iaia wun nne unen, sponess
glass, polished silver and dainty china.
The dishes which are brought on to
ithe table should contain food dressed
jaiid arranged artistically
It Is possible to arrange dishes so.
.that no one knows exactly what he Is'
leating, but .thwka Jt,.. delicious. In-;
' iBtead of giving one vegetable, give
(several at once, mixed together thor
oughly, and covered with dressing- orv
lsauce, to make It, appear still more!
appetizing. In- arranging theso com-
blnatlons, vegetables) Oi frjilts which
blend together well must be intro
duced; also duo allowanco must bo
made for the various combinations
and proportions of the foods that is,
aclds, protelds, carbohydrates, etc.,
must be balanced ns nearly as possi
ble. Salads of all kinds are beneficial,.
,and fruits are also very good during
tho hot weather. A delicious fruit
salad may be made by mixing to
gether, in a large bowl, chopped or
nnges, pears, plums, grapes, peache.9,
Upricots, etc., dates, figs and nuts, and
.flouring this Into another bowl, lined
with lettuce leaves. Honey should bo
poured over this and whipped cream
iplaced on top. This, with a couple of
peanut butter sandwiches, will mako a
delicious and sustaining meal.
The following Is a delightful salad:
'Scoop out the insides of several toma
toes. Cut tip three or four anchovies
into small fragments. Cut up also tho
centers of the tomatoes. Mix together
"with a little finely chopped cabbage,
reea4Denner -and?a flavor-of-'-'oniony-
Do not allow tin, Iron or pewter to
.ouch the jam, as any of these are 11a
blo to spoil tho color. i
Everything employed in tho Jam ms
king must bo scrupulously clean. i
The sugar must bo ot tho best.
Tho fruit must bo gathered on a
dry day, any that is imperfect or dam
aged being discarded. It should bo
Tho jam should bo boiled until on
dropping a little on a pinto It jollies.
Jam should bo boiled fast to preserve
the color pf 'the fruit, and kept-well
All scum must bo carefully remove,
as it rises.
To Cleanse Fine Lace.
Here lsa recipe for cleansing laces
which an old lacemaker who has
woven many a gossamer web for tho
great connoisseur and lover of laces,
Wme. Modjeska, gave to her pupil
and. patron: Spread tho lace out on
paper. Cover with calcined magnesia,
place another paper over it and put
away between the leaves of a book
for two or three days. Then all it
needs, is a skilful little shako to scat
ter the powder, and its delicate
threads are as fresh and clean a
when first woven.
One renovates her window shades
that have become cracked and broken
by laying them flat on tho floor and
painting them with ordinary oil paint
bought at any hardware 'store in small
One side ia painted and let to dry
thoroughly before tho other side Is
touched. This treatment preserves
the shades and makes them last foi
Small leaves of tettue'e, three to
each guest. On each a slice of orange,
cut not too thin. On each slice of or
ange place a strip of canned red sweet
popper. Over all pour a dressing made
of the 'juice from ends of oranges, a
little of the pepper liquor and plenty
of salt Very pretty and so good.
Really tter for the Health of the
Family Than the Very Much
Mere Ceetly Meat.
While so much is bain said and
written about the high coat ef'food
stuffs, it la well to remember, that the
housekeeper who has the mos.t- knowl
edge of the materials with which she
works and the most skill in applying
her knowledge, Is the ono who can
ma.ee tne money at her disposal go
Tho cheaper cuts of meat are as
nutritious, and when well cooked, aro
as palatable, as tho moro expensive
cuts. If sho wishes to use somothing
in place of meat, sho has fish fresh
and cured milk, eggs, beans, peas,
and similar legumes, nuts If thoy aro
rollshed, and last, but very Important
from tho standpoint of Its food value,
palatability, and tho great number of
ways In which it can bo used
cheese. The way in which theso substitutes
for meat can be served aro numerous
and varied. Individual tasto and food
habits are to be considered, but, in
general, It is true that tho relish with
which other dishes aro accepted In
place of meat depends upon the In
genuity and skill of tho cook. It
seems a foundation principle that as
meat Is a savory dish, any acceptable
substitute for it must bo savory or
must be mado so by suitable season
ing and proper cooking.
Those who wish to make substitu
tion of theso foods for meat often
desire to know how much of each Is
necessary in order to replace a given
amount of meat. It wo consider only
the proteins of the meat, the follow
ing general statement may bo made:
Two and one-half quarts of milk, 1 1-2
pounds fresh" lean fish, three-fourths
pound dried fiBh, two-thirds pound or
dinary cheese, somewhat less than a
pound of mixed nuts, nine eggs, one
half pound shelled peanuts, or two
thirds pint dry beans, peas, cowpeas or
lentils is equal to a pound of beef ot
It will be seen that two-thirds of a
pound of cheese contains as largo an
amount of what laymen call "tho
muscle-forming" materials as ono
pound of beef of average composition.
According to abundant analyses,
cheese compares even more favorably
with meat If Its fuel value Instead of
its percentage of protein is taken into
consideration, for one-half of a pound
of ordinary cheese yields as much
energy as a pound of beef of averagf
White wood, somo finished with a top
gifts ovor cretonne matching tho box
coverings; the boxes havo also little
glass knobs so that thoy may bo
.pulled in and out of tho stands In tho
same manner as bureau drawers.
Sto-rae ot tho cases are mado ,In tho
reyucn ui a dressing case ana nave a
small swinging mirror; their cost is
about tho samo as a little white paint
ed bureau would bo.
BEST TOMATO CATSUP
BALTIMORE BOASTS OF RECIPE
THAT 18 8UPERIOR.
This Is a famous southern dainty
and much used for school children's
lunch basket. Tako a peck of ripo
frcestono poaches, peel and pit them,
masn ana press tno puip tnrougn a
coarso sieve. To four quarts of tho
pulp allow ono pint of sugar, brown if
you can got it. Mix well, ceok about
two minutes, stirring all the timo,
them spread on plates and in tho sun.
If tho weather Is hot, threo days will
be enough. When tho paste on tho
edges looks llko leather and cleavos
from the plato readily" it a knlfo Is
passed around tho edge, It Is done.
Dust with white BUgar, then roll up.
It stored, in a dry place It will keep for
Rochester Jelly Cake.
One and one-half cups sugar, one
half cup butter creamed together,
three-quarters cup milk, half teaspoon
soda dissolved In it, two heaping cups
flour with one teaspoon cream tartar,
salt and flavor. Put half this mixture
in shallow pan to bake and to remain
dor add one tablespoon molasses, one
half cup raisins or currants, and a
little cinnamon, clovo and allspice and
a generous tablespoon of flour. Bake
In pan samo size as used for tho light
part. Spread Jelly between tho layori
if cake while hot.
Deat two eggs until light, add two
level tablespoons of sugar, the Juice
ot half a lemon and three-quarters cup
of cold water, Beat' well and strain.
Did you ever mako this cream?
Take 1 1-2 pints of milk, one-eighth
of a box of gelatin, yolks of throe
eggs, four tablespoons of sugar, van
illa flavoring. Dissolve the gelatine
In the milk, then set In hot water.
Beat the eggs and sugar together, add
to the other mlxturo and cook until
it thickens, being careful not to boil
It too long. When taken from tho
stove' stir In tho beaten whites of the
?ggs. Serve with cream.
Making Bread Crumbs.
A quick way of making bread
crumbs is to put the crumb3 from a
stale loaf into a muslin bag, tie it at
the top, then rub gently between tho
hands for a few minutes. Tho crumbs
will be fine enough for any purpose.
nair ounco of, whtto poppor or atrosg
Lot tho whblo boll twenty mlnuUer
stirring often; cool and bottle. Hew
rlotta D. Graucl.
One, quart,, chopped lamb, saltspoMf
pepper, ono teaspoon salt, ono taMw
spoon grated onion, ono pint ot ihm
left-over lamb gravy, two roundltf
tablespoons of butter, four roundI
tablespoons of flour, one egg aaJf
i J . m
ureaucrumDs; mix tamo wiw on iff
salt and popper; heat gravy vory he
rub butter and flour together and ad
to hot gravy; add tho seasoned mc
and turn out to cool; whon cold fonrf
into pyramid-shaped croquettes;
in beaten egg, then In breadcrumt
and sprinklo with a mlxturo of bur
and nutmeg; bake till edges of bre
are slightly brown and apples aro tc
dcr; servo at onco.
Ingredients of Favorite Condiment
Much the Same as Thoee Familiar
te Every Heuaewlfe East In
dian Mixture Is New.
Ono pock of ripo tomatoos, wash
and cut in half and cook in a porcelain
kottlo until tho pulp is softened and
tho juico extracted. Strain and presa
through a colander and then through
a flno siovo. 1
Return to tho fire and add ono
ounce of salt, one-half ounce ot mace,
ground, ono tablospoon of black pep
per, ono teaspoon of cayenno poppor,
ono tablespoon of ground cloves, ono-,
half tablespoon of ground allspice,
six tablespoons of ground mustard
and ono tablespoon of crushed colery
seeds tied in a bag. I
Boll at least five hours, stirring
constantly the last hour and fro-,
nuontly throughout tho whole opera
tion. Lot stand over night In a cool ( thirds cup ot cream, one-fourth cnl
place. In the morning add a pint of . ater, two tablespoons chocolate a&4t
Light part, one-half cup BUgarJ
whltos of two eggs, two-thirds com
cream, ono-fourth cup water, ono teM
eyuuu uatuuufi, uuur iu mano a
dium still batter. Dark part, ono-t
cup sugar, yolks of two eggs, tv
flour to mako a stiff batter. Bake tmi
round cako tins, urst a strip ot tfctf
dark batter around pan at out odgeJ
then a light ring, then dark, etc., untS
pan Ib covered. The next pan atatw
with light batter. This, when calm
Is put together brings light and darif I
togetner, lonning square cnecks.
Fish In Cornmeal.
Take any fish that you wish to fry
i and roll it in yellow cornmeal. Fry
Shirtwaist boxes, which were prl
marily Invented to help the woman of . ln tho uauai way. In frying this way
little space in keeping her room ln or- egg js not necessary. Be sure and
rial hmrrt rannhAfl nnltA o HnHnUn . . t m ...
uguuuu, hnvn vn ir tibii nrv nprnro roinnir in
aer, nave reached quite a
place in homo furnishing. Originally
they were but boxes, cretonpe covered,
nut now, though made in. tho same
manner, they have small stands, fit
Tin Scrub Bucket
The most convenient scrub bucka
(s a light ono mado of galvanlzod tla.
with a wide, flaring top. Tho bucket
Bhould bo fitted with a wire soap tragi
at ono side, for' often tho soap lsr
wasted when left floating ln tho water,'
or there is no convenient placo taJ
put It whllo scrubbing. Holes can be!
punctured in the bucket and tho wlra
tray fastened with wire or heavy cordJ
Again, tho soap may bo kept in thai
tray and always bo convenient whew
strong vinegar. Tako out tbo bag of
colery seed and bottle and keep ln a
A recipe from Baltimore, Maryland,
that has boon pronounced by compe
tent Judges to be superior to all
others Is the following:
One bushel of firm, ripo tomatoes.
Wash and cut out tho cores and put
in a porcelain kettlo with three pints
of water. Add ten small onions cut
fine, boll until the tomatoes aro done,
which will bo about two hours.
Strain as directed above, then return
to the fire with a half gallon of strong
Mix tho dry ground spices and
sugar together; ono ounco of cloves,
one ounco cinnamon, two ounces
black pepper, two grated nutmegs,
ono pint salt, two pounds of light
This mixture will mako tho catsup
dark ln color but rich in flavor. If
you like it "hot" add cayenno to suit
Boll two hours longer, stirring to
prevent scorching, and when cool fill
tho bottles and cork and cover corks
An East Indian tomato sauce that
is very pungent, and excellent to
Bcrvo with fish, macaroni and cold
meats, is found ln an old book called
"Domestic Economy of India."
It calls for three dozen flno, very
ripe tomatoes, skinned and seeded.
Work these through a Blevo and boll
until tno water is evaporated and tne New Relish.
wnoio reaucea about ono-nalt. Add Grate an apple Into ycur horse rarH
three ounceB of powdered ginger, five lshi and you -will have as fine a relish!
cloves of garlic or six Bmall silver aa you couid possibly wish,
onions crushed; two wlno glasses of .
best vinegar, two ounces of salt. a Read our premium effersin this issue
Two cupfuls of hot mashed potatoesJ
two taDiespooniuis oi Duner, ono-tnira
cupful of grated cheese, one-half tea-j
spoonful of salt, a few grains of cay
enne, a little grated nutmeg, two ta-
blespoopfuls of thick cream and yolks
of two eggs. Mix ingredients ln orderi
given and beat thoroughly. Shape as
Bmall apples. Roll in flour, egg and
crumbs. Fry In deep fat and drain on
brown paper. Insert a clove at both)
stem and blossom end.
Say. you! Advertise m this paper! , QUarter of an ounfi0 of paprlka, om
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