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OooLs HOUSEKEEPING tibutte 3tt?titute 0t EPING AS A PROFESSION bods Cranberries, Pumpkins and Onions Are Winter Standbys it Is Real Economy to Use the Seasonable Foods to the Best Advantage By Virginia Carter Lee PUMPKINS, cranberries and onions are so associated wijK the month of November, owing to their long-continued appearance in the Thanksgiving season and to the fact that just now they are at their best, that the present week's menus are planned with these appe? tizing food products as their basis. Cranberry Sp?ecialties Cranberries selling at two quarts for 25 cents, or 15 cents a quart straight, are not an expensive pur? chase, especially now that sugar has fallen to 12 cents a pound, and if due to the sugar shortage during the summer or early fall the housewife has failed to put up her usual sup? ply of jellies, cranberry jelly^may be admirably substituted for currant, wild grapQ and all tart jelles. It is made in the same manner as currant jelly, save that a little water is added to the fruit when first put on to cook. For the spiced cranberries mix, in the order given, one pint of washed cranberries, one cupful of sugar, one-quarter cupful of mild vinegar, one-eighth of a cupful of water, one teaspoonful of ground cinnamon and an eighth of a teaspoonful each of cloves and allspice. Heat slowly to the boiling point and simmer for half an hour. This Is delicious with c,old meat:-'. It may be sealed like jelly. To make the cranberry sherbet cook . three cupsful of cranberries, one cupful of raisins and one and a half cupsful of water or ten min? utes. Press through a sieve and stir in one and a half cupsful of sugat. Reheat to the boiling point., simmer for a couple of minutes, re? move from the ?re and cool. Freeze slowly, and when it begins to con? geal add the stiffly whipped white of one egg. Continue to freeze until stiff and smooth. The jellied prunes in cranberry mold is made by slicing six apples (core them), and add half a cupful of cranberries and three-quarters of 8 cupful of boiling water. Cook for fifteen minutes, strain and add one tablespoonful of gelatine softened in four table?poonsful of cold water ' and one cupful of sugar. ?Stir until. the latter ingredients are dissolved and add half a teaspoonful of vanilla extract. Cool and mold, with the assistance of the jelly mix? ture, large cooked and pitted prunes. Mold in layei's, having each hard? ened before the next is added, and chill on the ice. Shopping for Onions In purchasing onions it is well to remember that the fiery little red variety are unexcelled for seasoning, that the small white ones are best for creaming, escalloping and all culinary purposes, while the large Bermuda is recommended for salad;; and sandwiches. The red onions are always cheaper than the white vari? ety and the Bermuda generally sells for so much apiece, according to the ? size. In making the onion sandwiches j mix together two white onions I peeled and chopped, a small cupful i of chopped celery, eight chopped stuffed olives and sufficient mustard dressing to make a paste that will spread. Spread thickly on a crisp lettuce leaf and use between but? tered slices of whole wheat or rye bread. Pumpkins? also vary in price, ac? cording to the size, a medium-sized specimen selling for about 45 cents. They are generally steamed or boiled and sometimes baked. The cooked pulp is always sifted before using. The filling for the pumpkin, date tarts, will make a delicious fill? ing for one pie, save that the dates are omitted and the amount of sugai slightly increased. Spices used with pumpkin are largely a matter of in? dividual taste, but ground ginge* and cinnamon should always be used The Approximate Cost Supplies for the week will include at the butcher's, two pork tender loins (about one pound and a quar ter) for 75 cents, three lambs' kid neys at 10 cents each, one pound o: lean veal for 35 cents, half a pounc of salt pork for 18 cents, two pound; of short steak at 55 cents a pount and half a pound of bacon at 41 cents a pound. At the fish market one pound am a half of salmon steak at 50 cents ; pound, one ? pound and a half o smelts at 35 cents a pound, one-thir? of a pound of salt cod for 10 centi one pint of chowder clams (or the i equivalent in largo clams) for .'50 I cents and a two-pound mackerel at SO cents a pound. Purchase for the ??airy supplies two pounds of butu-r at 70 cents a pound, one pound of oleo for 38 cents, seven quarts of Grade B milk at 21 cents a quart, one-half pint of cream for 2t> cents and three dozen eggs at 80 cents a dozen. Marketing pri?es for four persons should run at the following approxi ( mate figure's. The milk item does not include any to be used as a bev- ' orage for children: Butcher's.bill. $3.10 I Fish bill.?. 2.28 Dairy supplies. ?.91 Fruits. 3.28 ? Vegetables..'. , . 3.62 Groceries. 0.88 i i ? Total .$25.07 j npHERE is nothing better than creamed or baked onions, a raw i onion sandwich with rye bread, ? ! plain old-fashioned pumpkin pie and I baked pumpkin and cranberry sauce. The Institute always tries to avoid fads and strange concoctions, too often offered on women's pages in a search for "something new," just as bizarre fashions are foistered on the public in the same frantic "scramble for a change. Nevertheless, nearly all fruits and ; vegetables have their season, and to make the most of them at their height one must serve them in va? rious ways. The following recipes, i while' unusual, are practical, and i now that fresh vegetables and fruits 1 have disappeared or become a lux I ury varied uses of the few vege ? tables available arc the more ap I pealing.. Cranberry Dumplings I Sift together two cupsful of flour, four teaspoonsful of baking powder, three-quarters of a teaspoonful of salt and one* tablespoonful of sugar. i Rub in with the linger tips two tablespoonsful and a half of any preferred shortaning and wet to a j biscuit dough with about three quarters of a cupful of cold milk. i Cut into rounds, after rolling out, | place a tablespoonful of firm cran | berry jelly in the center of each I and dust with grated nutmeg. Form into dumplings and steam about fif? teen minutes. Dish, pour over a little unstrained cranberry sauce land serve with a hard sauce made ? with brown sugar, butter and a ! little ground cinnamon. Steamed Cranberry Pudding Mix together about three cupsful of grated whole wheat bread crumbs, three-quarters of a cupful of sugar, three-quarters of a teaspoonful of salt, half a teaspoonful of ground cinnamon and a quarter of a tea? spoonful of ground cloves. Heat one cupful of milk, dssolve in it three teaspoonsful of oleo and grad? ually blend with the dry ingredients. Beat well, stir in one and a half ; teaspoonsful of baking powder, sifted wich two tablespoonsful of flour and one cupful of chopped cran? berries. The pudding mixture should be of the consistency of a thick drop batter. Steam in a greased mold for one hour and a half. Serve with a hot foamy sauce. Cranberry Conserve Wash one quart of cranberries i and chop rather coarsely, saving every particle of juice. Put in a | saucepan, add one cup of water, the grated yellow rind of one orange, the edible pulp and juice of two oranges and one cupful of seeded and chopped raisins. Cook for fif? teen minutes, add two and a quarter cupsful of sugar, boil for three minutes and stir in half a cupful of chopped nut meats. Store in jelly glasses. Cranberry Sponge Prepare half a cupful of strained and sweetened cranberry syrup and while hot add two tablespoonsful of granulated gelatine, softened in cold water to cover. Let stand for five minutes, stirring occasionally. Dissolve a scant half cupful of sugar in one and a quarter cupsful of boiling water, mix with ?*?, ? tine mixture and stir well. 3 ] add two tablespoonsful t&& , lemon juice and orange ju?-?... ?whip with a Dover egg better m \ very light. Beat two egg i-fe | until they will hold their fom * : to the whipped cranberiy an i t*\ ; tine mixture and beat again ?...* ; it begins to ctiffen. Pour ?a^ i ring mold and chill on the ice. Pumpkin and Date Tart? Into one and a half cup?f? j stewed and sifted pumpkin slir? 1 cupful of milk, half a cup;.; ? thin cream or top of the bottle, ;? lightly beaten egg, blende? *?*: two-thirds of a cup of sugar, :-. tablespoonsful of molasses, C?'? teaspoonful of salt, three-quaf.? cf a tablespoonful of ground ????-f and a quarter of a tablespooitfa! ground cinnamon. Elend thj o uglily, mix in half a cupful finely shredded dates and tumi tart tins lined with pastry. Bs until firm in the center. The os should be hot at first to bake i crisp the pastry, then reduce heat. Fried Pumpkin with Bacon | This may seem like an innov? for breakfast, but it is very g Break open the pumpkin, rea the seeds and strings, cut the i in pieces and steam until the ] is tender. Scrape from the i and sift. T.'se two cupsful of pumpkin, season to taste with paprika, butler, a very little s and a dash of t< mato catsup. ? ten with a quarter of a cunfs rich milk and turn into a ht skillet holding two tablespoo?. of hot bacon fat. Stir rapidly heated through, then brown 01 under side. Serve inverted ? hot platter and lay over the curls of crisp bacon. Spanish Onion Salad Peel three largo Bermuda oi slice and let them stand for an in ice water. Drain, sprinkle !i with powdered sugar and mat in French dressing for an When ready to make the sala on a bed of shredded Id sprinkle with four tablespoons! chopped cress, four tablespoo of chopped green peppers (nos and pour over all a cheese dre. Garnish with strips of ci pimentos and capers. A Sermon on Onions ^"YNIONS are the great teachers of moderation. ^*"*' Too much onion and everything else is drowned out and you have a bad taste in your mouth the next morning. Just enough onion and all other foods taste the better for it. Many people "who pro? test that they do not like onions will exclaim over the delicious flavor of a salad, not knowing that a bit of onion juice is responsible for the flavor. Even a bowl rubbed with garlic, or a clove of garlic placed in a crust of bread and tossed with a salad and re? moved, will intrigue the taste of many who -would scorn it if they knew what they were getting. A plain lettuce salad which would be otherwise utterly uninteresting becomes a relish and an appetizer if a bit of onion, garlic or chives is added to the dressing. Like other good things, the onion has suffered the most at the hands of its friends. Creamed or baked onions are among the most delicate and de? lectable of vegetables, and they are very cheap and are with us for the winter. They are antiseptic and most wholesome as well as appetizing and give zest and savor to bland foods. Use the onion with restraint *nd it will make many a dull meal piquant and interesting. ? The Cranberry's Rights /CRANBERRY sauce or jelly and cranberry tarts ^?**' are about the limits of the territorial rights of this delightful winter fruit in most families. Why? When it makes an excellent conserve with raisin?, a good pudding, and adds to fruit cups, sherbet* and beverages. Especially in the winter time, -when the supply of succulent vegetables is short and we are Rating more heavily of meats and eggs and the starchy vegetables, do you need for health as well us savor a juicy, acid, minerai-bearihg fruit like the -ranberry to aid both in elimination and in counter acting the acid reactions of a winter diet. For the cranberry, like many fruits acid in the mouth and ttomacii, is alkaline in its reaction in the body, the intestines and blood, when it is broken down and digested and assimilated. For these reasons it is v/ell to know many ways to use the cranberry and to put it on the menu more often than is the usual custom. Do not wait until you have turkey or chicken to have cranberry. Its bright color and appetizing qualities will help out a palcfaccd winter meal several times a week. < Recipes That Make It Possible I Serve the Same Vegetable Often Without Monotony Pumpkin?Pied or Baked DR O B A B L Y * pumpkin pie is the only real com? petitor apple pie has in the affec tions of man. Pumpkin is one of the many vegeta? bles that has suf? fered from being poorly cooked and seasoned. If wa? tery and flat, it is anathema. If dry, sifted and sea? soned and but? tered, with milk and eggs added, it is delicious. When a vegetable is over 90 per cent water it takes some care in serving to make it acceptable. The rock - hard turnip has an equal amount ?f water? and we alt know what a dish of wa- ! tery turnips is like. Pumpkin, almost, needs to be made I into a custard, and , then its sweetness and characteristic flavor is at its best. ! A. L. P. Monday BREAKFAST Grapefruit Cocktails Lyonnaise Eggs and Potatoes Buttered Toast Coffee LUNCHEON Rice and Cheese Souffl? Celery Salad Biscuits Cranberry Conserve DINNER Tomato Bouillon with Noodles Boiled Salmon Steak Green Peas Potato Halls Spanish Onion Salad Pumpkin Pie Tuesday BREAKFAST Baked Apples with Cereal Waffles Cinnamon and Sugar Coffee LUNCHEON Salmon Salad Rolls (?ingerbread ?with Fudge Sauce DINNER Vegetable Soup Broiled Pork Tenderloins Spiced Cranberries Escalloped Onions Candied Sweet Potatoes Coffee Frapp? Wednesday BREAKFAST (?rapo Juice 1 ried Pumpkin with Bacon Bulls Buttered Toast Coffee LUNCHEON Scrambled Eggs with Creen Peppers Thin Bread and Butter Fruit Salad DINNER Cream of Onion Soup Croutons Fried Smelts, Tartare Sauce Potato Puff Buttered Beets Cranberry Sponge Peanut Macaroons Thursday BREAKFAST Stewed Prunes with Lemon Slices Creamed Salt Cod Watercress Raised Rolls Coffee LUNCHEON Broiled Kidneys with Bacon Baked Stuffed Onions Cranberry Sherbet DINNER Clam Chowder Spanish Omelet Hashed Browned Potatoes t Succotash Celery | Pumpkin and- Date Tarts Cheese Friday BREAKFAST Spiced Apples torn Meal Mush Top of Bottle Maple Syrup French Toast Coffee ! LUNCHEON Egg and Lettuce Sandwiche* Cocoa ; Cup Cakes with Cranberry Sauce DINNER Clear Soup with Egg Flanked Mackerel with Potato Border Brussels Sprouts I Old-Fashioned Cranberry Dumplings Saturday BREAKFAST Pur?e of Fruit with Cranberry Jelly Browned Vegetable Hash Toasted Nut Bread LUNCHEON Fish Souffl? Onion and Watercress Salad Sliced Oranges and Bananas DINNER Pur?e of Spinach V'??al Loaf Corn Pudding Baked Potatoes Jellied Prunes and Cranberries Sunday BREAKFAST Malaga Grapes Shirred Eggs with Cheese Popovers Coffee LUNCHEON OR SUPPER Sliced Loaf Compote of Crsnbenil Onion Sandwiches Chocolate Nut Cake m DINNER Broiled Steak with Mushroom Potatoes au Gratin Celery and Pimento Salid Steamed Cranberry Pudding Pot Roasts, Salads, Confections and Desserts? AU From the One Winter Berry OF ALL versatile fruits, cran? berries should take the lead, yet cranberry jelly is about I the limit of our use of them. They have not been as popular in the past as they deserve to have been. Only at Christmas and Thanksgiving do they come into their own along with the turkey, pumpkin and mince piee, nuts and rais'iis. Why, if Thanks? giving and Chris.tmas dinner is not complete without cranberry jelly, ?mould we neglect it during the rest of the year, and only at rare inter? vals have this delicacy? Sugar, the arch enemy of cran? berry consumption, has gone down in price, and this should help popu I larize this very piquant fruit. They ? offer no waste of material or time ! in preparing, as they have no skins, j cores or pits to be removed. Cran l berry sauce or jelly is as delicious , with beef, lamb or mutton as with howl, and it is especially desirable I if the meat, is fatty. A Confection Puddings, pies, muffins, drinks, as well as ices, ean be made from these berries, and we think they are a dangerous rival of the cherry at much less cost. A new confection can be made from them; try it for Thanksgiving dinner. It is a .sim? ple matter to candy them: Boil two cupsful of sugar with two-thirds of a cupful of water for about five min? utes. Wash and dry the berries. Pierce each one with a line skewer. Lay on an agate pan (not aluminum). Pour the hot syrup over and let stand in a moderate oven until they are al? most transparent. Dusted with con? fectioners' sugar and they make a beautiful decoration, besides being a refreshing tart-sw?et for the din? ner's end. Different Sauces Cranberry sauce may be made with the pulp and skins left in, and, in fact, is preferred this way by some. Others like it strained so thai it presents a clear appearance, Foi the former, boil one quart of ber? ries in two cupsful of boiling watei and two cupfuls of> sugar. Cook un ihe berries are transparent. Th!s will take from eight to ten minutes. ! Chill before using, as cold always enhances the charm of cranberries. If the strained sauce is preferred, cook the berries in water and then put them through a sieve, add the sugar and allow to boil up for a few moments. About enc-eigKth of a teaspoonful of soda may be added while the cranberries are cooking and a little less sugar will be needed. The soda must not be added, how? ever, if you are making jelly, we aro told that soda is an? enemy to vitamine value in foods of this type. Did you ever eat shredded cab? bage made into salad with cranber? ries? This may sound "faddy," but once you try it we are sure you will agree that the tartness of the berry is very pleasing with the bland flavor of the crisp cabbage. Mix two cupfuls of finely shredded cab ! bagc with one-half cupful of cran? berries, which also should be cut in very fine pieces. Moisten with French or boiled salad dressing and serve ?very crisp and cold. A few blanched almonds arc an addition to this salad also. Pot Koast and (.Cranberries Pot roast cooked in cranberry sauce is a pleasing variation which is bound to multiply the devotees of the berry. Brown the roast in a small amount of fat and then re? move from the pan. Add about three cupsful of water, together with two cupsful of cranberry sauce, which has been sweetened a little less than for other purposes. Boil for a few min? utes and replace the meat and cook as usual, adding seasonings to taste. A Cheap Winter Conserve An excellent marmalade is mad? 'from raisins and cranberries, which I's fine for the approaching holidays, j especially for those whose pi'eserve I closet is not so well stocked as usual. i The raisins blend in very well with | the tartness of the cranberries and j afford a decided change from plain j cranberry sauce. Cover saucepan i and bring to a boil quickly one quart ( of cranberries. ? Mash with a wooden spoon and boil for about three min ? utes. Add one cupful of sugar and I one cupful of raisins cut in pieces. Boil slowly about thirty minutes. This makes two tumblers of marma? lade for about 25 cents. Cranberry Desserts \ Try the following recipes and you i "get the cranberry habit," and the j more expensive fruits will not be | missed. Mock Cherry Pudding Cut one pint of cranberries in | halves and combine with one-hali ; cupful of chopped raisins, one cupfu; ? of sugar and the well beaten yolks | of two eggs. Beat the whites ver*> i stiff and fold in carefully the firsl | mixture together with two cupsful ol bread crumbs. Pour into a butteret j baking dish and bake in a slow over | for about thirty minutes. Serve ho i with hard sauce made from one cup I ful of powdered sugar and one-hal: i cupful of butter. | Cranberry and Pineapple Mixture Combine one pint of cranberrie j with two cupsful of chopr?d canne' pineapple and one cupfu. of water o I pineapple juice and cook until th I fruit ?3 tender. Add one and one ? half cupsful of sugar and cook until ! thick. Pineapple juice and strained cran? berry juice sweetened make an ex? cellent drinkral3o. Orange and Cranberry Dessert Wash one cupful of cranberries and cook in two cupsful of water until tender. Mash, add one cupful i of sugar and boil for three & | utes. Mash again and put thrfsf I a colander and then through i : strainer, so that no seeds will ?* I main. Set aside to cool. Pare W oranges, removing all the wfl I inner skin. Cut them in very ?-* pieces and place in sherbet pi?*^ Pour sauce over and serve with ??? or wafers. Anna Stanley Three Apple Recipes Of Special Merit ??IPICEY sauces and jellies are much to be preferred with cold meats and fowls to the heavy, sweet pre? serves. These three suggestions will help fill the empty shelves that the summer sugar shortage may have left in its wake: Spiced Apple Sauce Pare, quarter and remove the cores from suificient juicy cooking apples to make four quarts. When all are ready,, turn into a preserving kittle, add two broken sticks of cinnamonjptwelve whole cloves, and let simmer until the fruit is tender. This will not take long, but it must be stirred frequently to prevent burning. Seal as canned fruit. Apple Mint Jelly Cut the apples in quarters but do not pare or core. Barely cover with boiling water and cook until the fruit is very soft. Drain in a jelly bag, and for a q&rt of the strained juice add the crushed leaves and stalks of a bunch of mint. Cook for twenty minutes, strain, add three cups of heated sugar and cook, skimming well, until a little jells when tried on a cold saucer. Tint with a little green coloring matter and pour into jelly glasses. Spiced Crab Apples If the crab apples are very hard, i parboil them for ten minutes in water to cover, then, drain and simmer in a spiced syrup composed of three pounds of sugar, a scant three cups? ful of mild vinegar, half a cupful ; of stick cinnamon, broken in bits, I and-six blades of mace. Two whole i cloves may be stuck in each tiny apple before cooking in the syrup if desired. The quantity of ingredi? ents given is for seven pounds of fruit. Cook the fruit until tender, take it out, pack in sterilized jars, boil down the syrup and fill the jars to overflowing. Seal as for canned fruit. F. T. E. "$a?i t?e emnbzxtyi" "The rosy velvet of the peach's cheek, The purple of the plum must fade away, And e'en the coat of autumn's latest pear, Husk-gold and 'tawny-russet must decay. "And still no Jack of appetizing sauce, Piquant and rich, your winter fare need show. For then the brilliant jewel of the marsh, Your board shall brighten with its crimson glow. "And if, perchance, your family would dine On dainty tart or satisfying pie, What better filling for the same than this. The jniceful berry of the ruby dye? "So hail ire all with joyous gratitude Pomona's solace for a season chill, Fit emblem of the fireside's cosy charm When winter's frosty step is at the sill.1' "Then and Now," or "The Empty Spool" ?yHREAD was at first sold in hanks, as knitting wool is now, and ladies had to loosen the skeins and wind it into little balls. But a progressive thread manufacturer, James Clark, got a wood turner named Robert Paul to make a few wooden spools in the early eighteen hundreds, and then James Clark himself, tc accommodate a fair cus? tomer, would sit down at a weaver's pirn in his own shop, while sh< waited, and wind the skein of threac on it for her. He charged her hall a cent for this courtesy. When the spool was empty sh< brought it back to him and he wounc it full with thread again. The fourth generation of Clark are now making the cotton threai vou use to-day. Give the courtl; old business fellow, James CiarM passing thought when you thn away the next empty spool. I*5* could not do that in 1812. Then? were plenty of other thrtj they couldn't do and wouldn't w those good old days. Thrift M naturally and of necessity 9 world where inventions we1* looking to waste and com?0'* Wooden spools were never thr? away; a thimble lasted a WjM and one needle was often PI household afforded. It was kept f carefully as such a treasure ! served to be kept. One bonnet, one shawl, one cj* did almost a lifetime, too, f?r "* terials were hard to oota*n|JjL aressmakers few in number. Tj women wove their own cloth** 1 the clothes of their families thef ?J| not encourage fre<juent cMW* fashions. **?? *"*.