Evening star. [volume], August 10, 1901, Page 15, Image 15

About Evening star. [volume] (Washington, D.C.) 1854-1972

Image provided by: Library of Congress, Washington, DC

                
( Drank for good fellow*
^ ship, drink for heaSth
v hut en<ir<f? vrina Hriralk
i
but be sure you drink
Cmflinnilbacher
BEER
The purest ami finest dark beer
brewed. !? 1b rich and invigorating
and possesses tonle properties that are
highly beneficial to the human system.
12 quarts or 24 pints, delivered In
unlettered wagons, $1.25.
^Washington Brewery Co.f<
4T11 AND F STS. N.E. 'PHONE 2154
aulO-s.tu.ih.3G
You won't want to
bake any more after ,
you've tried
MILK. BREAD.
?Better and more wholesome than any home
made bread ever baked. It Is mixed with
milk instead of water. _ .
Delivered fresh dally.
Sc. a loaf.
n I? n 1 n-h n 'Phone 1564.
nolmies Bakery,iSt & E Sts.
Jyl(V3m2u ^
Whatever you drink out
side, let your home beer be
Schlitz. That is pure beer.
No bacilli in it ? nothing to
make you bilious.
Beer is a saccharine pro
duct, and the germs multiply
rapidly in it. The slightest
taint of impurity quickly
ruins its healthfulness.
We go to the utmost ex
tremes to prevent that.
Cleanliness is a science
where Schlitz beer is brewed.
I
We even cool the beer in
late glass rooms in nothing
ut filtered air.
Then
Then
bottle.
we
we
filter the
sterilize
beer,
every
And Schlitz beer is aged.
The beer that makes you
bilious is green beer.
When you order a beer
for your home, get the health
fulness without the harm.
Get a pure beer?get an old
b?er?get Schlitz. Call for
the Brewery Bottling.
'Phone 4S0. Schlitz.
815-21 D St. S. VV? Washington.
The FiMtinfc Theory.
From the New York Sun.
Dike so many other conquerors, Dr. Im
manuel Pfeiffer of Berlin doesn't extern!
Ir.to the atmosphere very far. He is of the
broad school; weighed 201% when his stom
ach vacation began. He has lost about a
pound a day since. "What I throw off is
waste," he says; "the good part stays with
me." His forearm is hard. Gracefully
rounded, as he Is, and of a portly bulk, he
?will jump up from his chair and without
binding his knees put the palms of his
hands on the floor. A hard thing for per
sons to do who haven't thrown off their
waste.
According to Dr. Pfeiffer, disease, igno
rance. sin are one and the same, a trinity
of evil. Are you ill? Stop eating for as
many days as he will prescribe, and he will
cure. Such is his theory and his promise;
and he asserts that he has "saved many
lives by It." Perhaps some of his patients
may have stomachs less accommodating
and tractable than his stomach seems to
be. In him that organ Is a genius. When
he stops eating, he stops wanting to eat.
When the vacation ends his appetite re
turns to him, natural and strong. Such a
thing it Is to have a good stomach, an in
genious theory and a resolute will.
"Fast to live" is a proposition that will
not be readily accepted. The butchers and
the bakers and the grocers can't afford to
accept it. But let the advocate of a more
etherial temper be encouraged. Dr. Im
manuel Pfeiffer weighs his words ar.d
himself daily. He has solved or will solve
his food problem for a month. In time he
may be able to live on theory and water for
a year, for life. The economic no less than
the therapeutic possibilities of his experi
ment are great. Perhaps eating is a dis
ease that can be cured.
1 he Hot Wave and Life Insurance.
During the first nine days of July one of
our prominent life insurance companies
alone paid nearly 300 death claims. wTiere
the policyholders had died from sunstroke,
although the average of that company for
any whole year since 1801 was only 102
cases. On one single day, July 0, the same
company paid 2<"0 more industrial claims
than It ever paid before on any one day, the
total being ?4?? claims and the amount of
money paid out running up to nearly JOii -
0<i0. '
The majority of these deaths were due to
the intense heat, or from disorders brought
on or severely aggravated by the hot
weather. In the larger cities about one
half of the policies paid on the above men
tioned date were cases of heat victims. For
example, in New York city thirty-eight
claims were paid on heat casts out of a
total of seventy-one cases; in Brooklyn
there were fifty heat victims out of eighty
five death claims paid; while in Philadel
phia forty-four out of seventy-four claims
were paid on people who had died from the
heat. In seven large cities, out of 305
claims paid lM were on heat victims. These
are insurance facts worthy to be remem
bered.
For HURRY-UP COOKING
is there anything to equal
LIEBIG
COMPANY'S EXTRACT
OF BE?F.?,
CHORUS OF HOUSEWIVES
ANSWERS
GOOD AUGUST DRINKS
HOW TO DEAL WITH A F1.AGGIJSG
APPETITE.
Chafing? IJlsh SnKge*tion? and Bill*
of Fnre for Every
Day.
Written for The Erening Star.
The chafing dish In more than one house
hold has smoothed out rough places be
tween mistress and maid. For Instance,
how completely it solves the question of
Sunday night tea in houses where the mas
ter objects to a cold snack, yet where Mig
gie insists upon having for herself Sun-lay
afternoon and evening. The best plan is to
have two chafing dishes and let the master
himself manipulate one of them. In this
way there is really enough to eat. even if
a friend or two drops in, and it is also
more fun all around. Men like to cook,
and when books, conversation and music
pall, you can entertain them for an hour
or two at any time by Just fetching out
the tray of rawr material, oysters, sweet
breads, birds, cheese, eggs, or whatever
it may be, and letting them have a good
time. No mere woman can give her whole
mind to getting the breast of a duck off the
broiler at precisely the right second, as
every man can, and no woman, either, can
get so much enjoyment afterward out of
discussing the dish and the glass that goes
with it.
To cook and then to eat, to cook more
and eat again?what bliss! It reminds me of
two small boys in a camping party one
summer. They fished all day, and at every
catch, big or little, they reeled in their
lines, built a gypsy fire, cooked and ate
the fish. Then out with the lines to repeat
the process, neither appetite nor interest
ever flagging in the longest day.
Keep for Xeit Montli.
A chafing dish supper may be prepared
In this way. Serve browned oysters by
making a thin brown sauce, using one cup
water and one cup oyster liquor added to
one great spoon of butter browned and
thickened with a large spoon of browned
flour. Season with pepper, salt, a dash of
lemon juice and of Worcestershire sauce?
or a glass of Madeira in place of the two
latter. When the sauce has boiled add the
oysters and let them heat until the edges
curl. Serve with graham or rye bread,
fresh butter, ripe olives and hot coffee
with cream. Maggie may have prepared a
potato salad early in the day to accom
pany this dish, or, better still, Saturday
afternoon a cabbage salad may have been
made in this way: Slice half a tender,
young cabbage very thin and fine, and put
it into a deep dish that has a close-fitting
cover. Sprinkle it with salt, let it stand
an hcur or two, and drain well before pour
ing on the dressing. Make the latter in
this way: Heat one cup vinegar; add but
ter the size of a walnut, and two beaten
eggs. Stir well together and bring to a
boil. Add one-half teaspoonful mustard, a
little pepper and a tablespoonful of sugar
that have been wet with vinegar. Stir con
stantly, and as soon as this sauce has
thickened pour it, boiling hot, over the
shaved cabbage. Cover closely to retain
the steam and set aside until the next day.
Serve cold. In place of oysters, chicken,
sweetbreads or game maybe heated in the
brown sauce and served with the same
accompaniments. Even hot Frankfurters,
pricked with a fork and boiled in water
three minutes, have been relished on chilly
evenings. *
Here are some dainty and enjoyable
breakfast bills of fare for summer morn
ings:
SUNDAY.
Grape Fruit,
Eggs in any appetizing way, French Fried
Potatoes,
Hot Corn Bread. Cereal Coffee.
MONDAY.
Blackberries and Cream,
Omelet, Croquettes from the Meat of Sun
day Dinner,
Baking Powder Biscuits,
Tea or Coffee.
TUESDAY.
Sliced Oranges.
Lamb Chops, Creamed Potatoes,
Muffins, Coffee.
WEDNESDAY.
Raspberries and Currants,
Fried Chicken, French Bread,
Chocolate.
THURSDAY.
Steamed Prunes, Toasted Bread.
Broiled Steak, Potato au Gratln,
Coffee.
FRIDAY.
Sliced Peaches,
Fried or Boiled Fish, Salt or Fresh,
Raised Rolls.
Coffee or Chocolate.
SATURDAY.
Cantaloupes.
Broiled Ham, Broiled Rice, Buttereu,
Warm Graham Gems, Coffee.
To Serve Grape Frnlt.
Grape fruit should be halved, loosened
from the skins, the sections partly split,
well sweetened and well chilled some time
before breakfast. Cereal coffee is good if It
is strong and long boiled?it has the nerve
renovating properties of old-fashioned bran
tea. I>et the raspberries and currants be
mixed together and well sweetened. The
prunes are best well washed, steamed ten
der, stones removed, lightly sweetened and
flavored with a dash of lemon juice. The
potato au gratin may be simply sliced into
a bake dish, seasoned with salt, pepper and
butter, well covered with milk, sprinkled
with crumbs, with or without cheese, baked
three-quarters of an hour and served In the
bake dish.
In summer more than at other seisons
the good housewife knows she must search
the seven seas and all the continents to se
cure variety. First, be sure the simplest
dishes served are well cooked, and lightly
but well seasoned. Then, if they are not
appreciated, try an entire change, leave off
fresh meats and the full round of vege
tables for a couple of days.
A carefully studied, radical change in diet
will do more than anything else to restore
a flagging interest in the familiar dishes.
Various kinds of salt or smoked fish or
other meats have served at times to pique
a jaded appetite, especially on a warm day.
With the coming of the trying dog days
all the latent irritability of temper usually
kept in control rises to the surface, and
the Jangle of sweet bells out of tune is
heard in many an ordinarily peaceful
household.
Nerves "worn to a frazzle" with the
long-continued heat seem no longer under
control, and the slightest spark of fault
finding, or even argumentation, is quite
sufficient to kindle a roaring conflagration.
We can all of us recall some breakfast
table where a difference of opinion in some
little matter that didn't amount to a row of
pins sent the whole family away unhappy,
uncomfortable, unsettled for the day. If
Ebenezer feels better to make some asser
tion that is patently preposterous let it go
at that and do not argue. No logic can
convince him against his will, and the wo
man who condescends to argue is lost.
Solomon was right, and today, as then,
the "soft answer turneth away wrath"
will be found far more effective in the
making of a happy home than the "griev
ous words" which "stir up anger."
Just why Sam, the "China boy" cook,
persists In dubbing his delicious breakfast
pop-overs "Jim Pops" is not patent; but
under any name they make an Ideal sum
mer breakfast bread. He "sually bakes
them in the stoneware cups that can be
purchased at any housefurnishing shop for
about 60 cents a dozen, but hot buttered
gempans will answer. For one dozen "Jim
Pops" allow four eggs, one pint o: r"'Stry
flour, half a teaspoon>ul of salt and a pint
of rich milk. Beat the whites of the eggs
to a stiff froth with a wire cake whip and
set aside. Beat the yolks with a Dover
beater, and gradually add to them a pint
of rich milk. Sift together a liberal pint
of flour and a half teaspoonful of salt, and
beat the milk gradually into it, still using
the Dover beater. When the flour, milk and
eggs form a smooth batter without lumps
take out the beater and gradually fold in
the beaten whites. Do not stir once with
a circular motion after adding the whites,
but incorporate them In the mixture by
j folding so as not to break down the
cells In the beaten egg. Have the cups
well greased, pour In the batter ana bake
three-quarters of an hour In a moderately
hot oven until the puffs are brown ana
well popped over.
One of the very best liniments to use in
case of sprains, bruises, soreness of the
throat or chest Is this old-fashioned rem
edy that is deservedly popular at many of
the western army posts. Put Into a quart
bottle one part of turpentine to two parts
of vinegar and the white of an egg, leaving
plenty of room to shake. Shake vigorously
until the Ingredients are well incorporated,
and always shake again before using.
Still another old-time remedy that stands
unexcelled for poulticing a boll is this ' rev
olutionary poultice." Stir to a paste the
beaten yolk of one egg, one tablespoonful
of honey and one tablespoonful of rye flour.
If rye flour is unattainable, wheat flour will
answer. Spread a little directly on the boil
and bandage. This paste will keep for days.
Chemists are sounding a note of warning
against the use of dyed hosiery in cases
where there are abrasions of any kind upon
the limbs. Many cases of aggravated poi
soning have resulted from the wearing of
scarlet or black hose colored with mineral
dyes.
In view of the popular belief in the dan
ger to be feared from eating poisonous fish
or from ptomaines contained in fish, the
conclusions arrived at by food specialists
under the United States Department of
Agriculture become of interest. While
there are several species of fish which are
actually poisonous, declare the experts,
such fish are mostly confined to tropical
waters and are seldom found in the United
States. Fish may contain parasites, son-e'
of which are injurious to man. These are.
however, destroyed by the thorough cook
ing to which fish is usually subjected. The
formation of ptomaines quite generally ac
companies putrefaction, and therefore great
cart! should be taken to eat fish only when
it is in perfectly good condition. Fish
which has been frozen and after thawing
kept for a time before it is cooked is espe
cially likely to contain injurious ptomaines.
Canned fish should never be allowed to re
main long in the can after opening, but
should be used at once, on account of the
possibility of danger from the comoined
action of the can contents and oxygen of
the air upon the lead of the solder or the
can itself.
The widespread belief that fish contains
large proportions of phosphorus, and on
that account Is particularly valuable as
brain food, is not borne out by investiga
tion. The opinion of eminent physiologists
is that phosphorus is no more essential to
the brain than nitrogen, potassium or any
other of its tissue constituents, and the !
value commonly attributed to phosphorus
is based on a popular misconception of
statements by one of the early writers on
such subjects.
Most physiologists regard fish as a par
ticularly desirable food for persons of se
dentary habits, as it usually contains less
fat than Is found in meat. In digestibility
it ranks with-lamb. The leaner fish, such
as cod, haddock, perch, pike, bluefish, etc.,
are more readily digested than the fatter
kinds, such as trout, salmon, shad and
mackerel.
A dish drainer In the kitchen is one of
the necessities which every woman should
possess who cares to save her strength and
steps. It may be stationary, sloping to the
sink, or it may be a drop affair fastened
to the wall by the sink with hook and sta
ple. It should be made ?of wood grooved
lengthwise, with two slats also running
lengthwise through the middle for the
dishes to rest on after washing, and a low
rim on three sides to prevent their slipping
off. The dishes may be rinsed on this, do
ing away with the necessity of a second
pan.
The claim Is made that sea-sicknegs may
be entirely prevented by learning to adjust
one's body to the motion of the ship. In
stead of holding the body tense and rigid,
relax all the muscles, allowing the whole
figure to swing and sway with the vessel.
Do not hold yourself in the chair, but let
the chair hold you. If you stand, stand
loosely, so that no sudden lurch will sur
prise you. One way to learn to relax ut
terly is to let the steward stuff a life
preserver between you and the side of the
berth, then allow yourself to roll with the
bed, not on it.
Belgian hares may be cooked in any way
that chicken is?save frying. They are
usually considered best when roasted in a
rather slow oven?and well basted. They
are also good in a fricassee or stewed ten
der in just enough water to cover; then
floured or crumbed and browned in butter.
When fried without first stewing the flesh
becomes dry and hard.
It is well to remember at this season
that a sprinkle of salt added to the early
harvest apple makes it easier of digestion.
A delicious country home-made loaf of
bread?moist and sweet?was made of "rail
road" yeast- in this wise: Dissolve two
yeast cakes in a little lukewarm water.
Fut four iablespoonfuls of flour in a quart
bowl and stir to a batter with scalding
water. When cool put in the dissolved
yeast cakes, stir vigorously and set to
raise. Peel and boil eight potatoes; mash
fine, but save the water they were boiled
in. Add enough more water to fill a two
gallon jar. Put in a teaspoonful of salt
and a scant cup of sugar. Set away where
it will keep cool. When ready to use allow
two cupfuls of yeast for a loaf of bread.
Dissolve a tiny pinch of pulverized alum
and add. Mix stiff with flour and allow it
to rise. When light knead Into loaves, let
it rise and bake. Bread made in this way
can be set after breakfast and baked be
fore noon.
Health Reiiorta and Rent.
From American Medicine.
The Importance attained by health re
sorts in Europe is shown by the fact that
the German and Austrian medical profes
sion with the co-operation of the govern
ments of those countries has appointed a
committee to arrange cheap excursions
which will give physicians and medical
students an opportunity of visiting and ex
amining the health resorts of the two coun
tries. This committee includes two famous
medical men, Professor von Leyden and
Professor Llebreich. The first excursion
party will visit the seacoast resorts in Sep
tember.
It may be the result of the above concep
tion of the scope of medical treatment that
in these countries it seems to be true that
a physician will often give his patient
nothing but sound advice and the patient
be satisfied that the doctor has done his
duty. Unfortunately should a physician
here forget to add a prescription the
chances are that the patient would seek
another more circumspect practitioner. Of
course a busy person or one of limited
means will ever hope that a forced, often
expensive, vacation may not be necessary
and equally good resrults attained by a
course of medical treatment. In America
the overworked, mentally worn-out, ner
vously-exhausted patients, and unfortun
ately their name is legion, need rest and
recreation much more than iron, quinine,
strychnine or phosphates, and their need
lessly exaggerated opinion of the value of
these is one of the chief obstacles in the
path of a doctor who tries to help them.
VeKetarlun Diet.
From the Medical Record.
Albu says that the older belief that an
exclusively vegetarian diet Is insufficient,
owing to its poverty in albumin, is no
longer tenable. He gives the results of
three Investigations, of which one is orig
inal, proving that vegetable protelds may
entirely replace the animal albumins with
out Interfering with metabolism. As a reg
ular regime for the healthy, however, a
purely vegetable diet is too Inconvenient,
owing to the large amounts that must be
consumed, the quantity of undigested resi
due, the monotony, etc., ever to enjoy more
tnan a limited popularity, but in many
forms of disease it may advantageously be
adopted. Neurasthenia and neuralgia are
especially benefited, and* many forms of
gastric neurosis do well under it, as also
membranous colitis and chronic constipa
tion. Obesity, cardiac and kidney disease,
exophthalmic goitre and many skin affec
tions are all favorably affected. Contrain
dications are anatomical disease of the
stomach or intestinal tract, gastric atony
and all conditions of malnutrition; many
persons also exhibit Idiosyncrasy which
makes them bear the change badly, and
In such cases It should not be persisted In.
Jimay'i Happy Thought.
From Pock.
"Jimmy, all that cake I left in the closet
la gone! Did you eat it?"
| "Naw, ma! We're ChrlBt'n Scientists?
I you Jes' try t' believe 'at I dido'."
Tabic and Kitchen*
Practical Sicgratiolia A boat What to
t< T
Eat and How to Prepare Food.
Next to her preserve closet does the care
ful housewife view with pride and satisfac
tion her goodly suppty of*- "pickles and
spice and such things nice"'' at the end of
the summer season. ' -
It Is questionable e<5onoroy for the city
housekeeper to spend time and labor in
this way for obvious Reasons. Many have
not the convenient s^ace for even a few
dozen Jars of preserves and pickles, espe
cially if they are "flat dwellers." One great
objection, however, is that It Is difficult to
get green vegetables in the best condition
for pickling in city markets. It is there
fore wiser for the housekeeper, under such
circumstances, to depend on first-class
"store goods" if she desires these acces
sories for her table.
There are, however, some certain kinds
of pickles, such as cold catsups and vari
ous pepper sauces and relishes made from
tomatoes, ripe and green, and from cab
bage and corn, that may be made at home
at less expense than to buy the same qual
ity of goods in the winter. Mixed pickles
are the most difficult to put up at home,
for care and attention must be givert in
obtaining the different vegetables at just
the proper time and keeping them until
all needed materials are gathered together.
The Wholesoineness of Pickles.
It is too generally admitted that pickles
are not wholesome to attempt to question
the point, even in favor of a few that may
be less harmful than others. So long as
people will consume such products it is
necessary to lessen the harm as much as
possible by warning against certain dan
gerous customs observed in the pickling
process. In the first place, use only the
best cider vinegar unless you can make
your own fruit vinegars. Pickles must be
boiled in earthen, granite or porcelain
vessels; never in tin or copper, as the
solvent action of the strong acid in vine
gar upon poisonous metal will produce a
poison that will find its way into the
pickles. Aluminum and copper vessels are
to be avoided if one has any regard for
health. Beware of the beautiful green
pickles that look so invitingly fresh. These
are often colored with sulphate of copper,
which is a deadly poison, or are cooked in
copper or brass vessels, which produce the
same result, even if in lesser degree.
In making your own pickles you can
avoid all dangers arising from use of
harmful materials and cooking in improper
manner, even if you cannot make the
pickles more digestible.
The Vinefcar.
We have said that the quality of vinegar
has much to do with the keeping, as well
as the quality of the pickles. Always use
strong vinegar, as heating weakens it.
The vinegar should be scalding hot when
poured over the pickles. Raw vinegar does
not keep well and becomes ropy. The vine
gar should be two or three inches above
the top of the pickles in the jars. Of
course, this refers to whole pickles of all
kinds. When vegetables are parboiled they
absorb the vinegar more readily, but they
lose their crispness. After parboiling throw
into cold water; then drain and let get
cold before adding the hot vinegar.
Sweet Pickle for Plains, Peaches or
Tomatoes.
Take four quarts of cidet vinegar, five
pounds of sugar, quarter of a pound of
cinnamon, two ounce* of cloves, to seven
pounds of fruit. Boil* the sugar and vin
egar together and skim; add the spices
and boil up at once and pour over the fruit.
Pour off the vinegar and scald twice more
during the day and then cover close. A
less expensive way is.to take four pounds
of sugar to eight pfiunds; of fruit, two
ounces of cinnamon, one ounce of cloves,
one teaspoonful salt, one teaspoonful
allspice.
Pickled Gherkins.
Take 200 to 300 small, unripe cucumbers,
wipe them thoroughly, lay ihem on a dish
and salt well, and let them remain eight or
nine hours; then drain, lay them in a jar,
and pour enough boilihg vinegar over them
to cover them. Place near the fire, covered
with grapevine leaves. If they do not be
come sufficiently green pour off the vinegar,
reboil and pour over the cucumbers and
cover with fresh ieaves; continue to do this
until they become as green as you wish.
Then pour off the vinegar once more, and
t? one gallon add six small red peppers two
sticks cinnamon, two tablespoonfuls whole
allspice, two tablespoonfuls of cleves. Boil
up and pour over the pickles and cover
closely.
Picklcd Cucumbers.
Take '300 smaH cucumbers, and take
enough boiling water to cover them, and
one quart of salt dissolved in the water.
Cover and let stand forty-eight hours. Then
drain and wipe 'hem carefully. Put them
in a large jar, with one large onion stuck
full of cloves, one green pepper, a small
root of horseradish cut in strips and two or
three bay leaves. Boil vinegar enough to
cover them well. Take a piece of muslin
six inches square and fill with a mixture of
whole cloves, ailsplce, stick cinnamon,
mace, white mustard seed and pepper
corns; tie with a stout twine and boil in
the vinegar for ten minutes, then pour over
the cucumbers. This amount of spice may
be distributed In smaller bags and placed
here and there among the pickles.
Melon Mangoes (Muskmelon Pickles).
Use the very small, unripe muskmelons,
and cut an oval piece out of one side; re
move seeds with a teaspoon and fill in with
stuffing of chopped cabbage, onion, scraped
horseradish, mustard seed, nasturtiums,
celery seed, whole pepper, a little ground
cinnamon and cloves, and salt to taste.
Put in the piece of melon and tie firmly in
place and put Into jars; cover with boiling,
slightly salted vinegar, and let stand twen
ty-four hours. Do this three times, let
ting them stand where they will keep hot
for half an hour the last time. Then, when
cold, cover with fresh vinegar and strew a
tew bits of horseradish over the top to
keep from molding. Green peppers, cucum
?firSi ar,(* ?reen tomato mangoes may be
filled In the same way. These vegetables
should first be soaked (after seeds are
taken out) in a brine made of clear, cold
water and salt strong enough to hold up
an egg.
India Relish.
Two quarts of chopped green tomatoes;
two quarts of chopped ripe cucumbers; a
scant cup of salt; let stand twenty-four
hours and drain in coarse, thin muslin. Put
two quarts of good vinegar on to boil; add
a level tablespoonful of pepper, 1*4 of mus
tard. one level tablespoonful allspice,
of cloves and l^g of cinnamon; when vine
gar is boiling put in the tomatoes and cu
cumbers, four chopped white onions and
four green peppers chopped fine. Let boil
for 20 minutes.
Sweet Pickled Peaches.
Take peaches that are ripe, but not the
least bit soft; pare them and stick three
cloves in the blossom end of each peach.
To every seven pound* of fruit allow 3%
pounds of sugar to a quaTt of best cider
vinegar; two ounces of x^hole cloves and
two ounces stick cinnamofl. Boil the vine
gar, sugar and cinn&mon together for five
minutes; then put in the peaches ana cook
them gently until tender. When done take
them up into jars and reduce the sirup
nearly one-half; then pour it over the
peaches.
, ^ e*I of Chlekea Croquettes.
Either veal or ehleken jnay be used In
this recipe. The croquettes are finer if
the veal or chicken is cooked expressly for
the purpose, though the remains of cold
roast "or boiled veal or chicken can be
used. If veal Is used have the meat from
the leg or shoulder. Tb cook the veal or
chicken, put in a covered stew pan with
Just enough boiling water to steam the
meat, add an onion, piece of bay leaf,
sprig of parsley, six, or eight cloves and a
root of celery, and one teaspoonful Bait.
Keep closely covered and simmer until
meat Is very tender. When cold chop the
meat very fine after freeing from skin,
bones, fat and gristle. To every pint of
meat add a teaspoonful of chopped par
sley, and salt, pepper, eayenne, onion Juice
and ? )A?d nutmeg to suit the taste. Let
the # <M latter flavorings be very delicate.
Mix all these dry ingredients together,
and then add a white sauce made by heat
ing half a cup of cream or rich milk with
a cup of the veal or chicken broth, in a
double boiler. Rub one-fourth of a cup
of butter with half a cup of flour to a
smooth paste; pour the hot milk slowly
into this, stirring until of the consistency of
cream, then return to double boiler and
stir and cook until It is quite thick. A beat
en egg may be added to the sauce Just as
it is taken from the fire; though the cro
quettes are very dainty without this addi
tion. Season the sauce with salt and pep
per and turn In the meat; mix well, turn
out in shallow dishes to cool, then form
into croquettes, dip In beaten egg and
bread crumbs, and fry. Dip all the cro
quettes before beginning to fry. let them
.1. * some time to dry off, and they
will fry more quickly and a nicer color.
The success of a croquette is In having
a thin, delicate crust while the Inside Is
soft and creamy, therefore have the paste
as soft as can be handled. Sweetbreads
may be added to the chicken croquettes
to make them more dainty; one pair to
each good-sized fowl.
To Serve With the Croquettes.
The croquettes may be arranged on a
cutlet dish around a base of fresh green
peas and tomato sauce served with them
from a separate sauce dish. Fresh mush
rooms creamed on toast or sweetbreads
in cases can be served with the croquettes;
0,*i ^frv^. '?bster, shrimp or sweetbread
salad For a simple dainty luncheon I
should serve a nice fruit salad with the
croquettes, peas and tomato sauce.
Menus for Every Day.
SUNDAY.
BREAKFAST.
Fresh Fruit,
Molded Cereal, Cream.
Broiled Sweetbreads,
Panned Tomatoes, Cream Sauce,
Toast. Coffee.
DINNER.
Iced Cantaloupe,
Roast Shoulder of Veal, Peas,
Mashed Potatoes, Stewed Onions,
Tomato Mayonnaise,
Coffee Parfait.
SUPPER.
Pressed Chicken, Cucumbers,
Nut Butter Sandwiches,
Tea.
MONDAY.
BREAKFAST.
Fruit,
Fricassee of Dried Beef, German Fried.
Potatoes,
Toast. Coffee.
LUNCH.
Cream of Tomato Soup,
Fried Egg Plant, Scalloped Potatoes,
Fruit, Lemonade.
DINNER.
Corn and Potato Chowder,
Sliced Roast Veal, Stewed Tomatoes,
Hot Cold Slaw,
Blackberry Roll, Coffee.
TUESDAY.
BREAKFAST.
Fruit.
Cereal, Cream,
Scrambled Eggs, Bacon,
Creamed Potatoes,
Toast, Coffee.
LUNCH.
Baked Tomatoes Stuffed with Crab Meat,
Fruit, Soft Gingerbread,
Cereal Coffee.
DINNER.
Okra Soup,
Old-Fashioned Chicken Pie,
New Potatoes, String Beans,
Fruit Salad,
Coffee.
GREATEST WHEAT CROP K.XOWHT
C'ome* to the Rescue of Those Who
Lout in Corn.
From Collier's Weekly.
Corn crop last year, 1.544,000.000 bushels;
corn crop this year, 1,000,000,000 bushels.
Here is the denouement in figures of the
great present story of the west. To say
that the yield of the greatest American
cereal has this season fallen off one-third
does not convey the fact with nearly as
much emphasis as saying that the corn
fields have given up 500,000,000 bushels less
than last year. The importance of the case
to farmers becomes even more impressive
when put in dollars?the loss in Kansas
alone being estimated at $223,000.000; in
Missouri at $100,000,000; Nebraska, $33,000,
000; South Dakota and Minnesota together,
$20,000,000; Iowa and Illinois, each $30,000,
000. In other words, there will be Over
$400,000,000 less cash in the corn belt this
year than last. And this means ruin for
many. ?
The cause: six weeks of excessive heat,
with Its twin calamity, drought. In the lat
ter part of June and through July the tem
perature in the corn states averaged o er
one hundred degrees. Streams ran dry.
Fields that were green became brown. The
whole region was baked, as In a furnace.
The corn was fairly cooked in the husk,
the stalks were tired and the tassels burned
to a crisp. With the end of July rain fell,
but too late. The much-prayed-for down
pour blessed only a portion of the crop.
Wheat to the Rescue.
But the law of compensation failed not.
And wheat was its prophet. While only
two-thirds of a corn crop was harvested,
the very conditions that caused the short
age in the one product made possible the
greatest winter wheat harvest in the his
tory of agriculture. The largest wheat
crop In past years was that of '08?675,000,
000 bushels. The total wheat crop for this
year?and these figures are compiled from
1,500 reports from as many different sec
tions of the wheat belt?will be 725,000,000
bushels, of which 300,000,000 are "spring"
and 425,000,000 are "winter" wheat.
Kansas, the greatest sufferer In corn, will
produce the largest wheat crop?probably
100,000,000 bushels, the largest in even this
kingdom of wheat. And the story of Kan
sas wheat is interesting.
This year Kansas wheat, if sold at the
average price of GO cents a bushel, would
give to every man, woman and child in
the United States not less than $1 per cap
ita. If placed in box cars on a single track
the wheat of Kansas, If expectations are
realized, would this year make a train
reaching from Wichita to New York. If
every farmer in Kansas raised the same
amount of wheat, and it was sold at the
average price, the farmers' wealth ' per
capita would Increase $1,000, and increase
the wealth of the state's population $60 per
head. The yield of wheat in Kansas for
the last three years has brought enough
money into the state to plaster its entire
area with two-dollar bills.
Beginning in the latter part of May and
extending into July the wheat belt of this
state is the scene of thrilling excitement.
One can scarcely imagine the income of the
Kansas farmer to be $2,000,000 a day for
the thirty days of the wheat harvest; but
such is the case. They grow rich, as it
were, at the rate of $1,000 a minute. But
they forget all this, and are even pessi
mistic until after the yellow grain has been
placed behind the doors of their granaries.
Harvest Hands From Everywhere.
In harvest time every train coming into
Kansas is filled with so-balled harvest
hands, although a vast majority of them
never saw a wheat field.
These workers come from every walk in
life and from every part of the country.
The professional tramp, out for his summer
outing, comes and spends a few days, quit
ting when he is most needed. The city man
comes and does a turn for exercise. But
among the small army of "hands" a great
number will .stick it out; and these return
With a hundred dollars or more for their
trouble.
Harvest hands receive $2 a day for their
labor. If they are required to work at
night they are paid for double time. And
when these imported helpers fail to handle
the crop and fall out on account of the
heat, then the Kansas girl comes forward
and finishes the Job. She is used to the
work, and the fields have no terrors for
her. This year 15,000 men have been im
ported, so there is little chance of a short
age; but if such should happen, the Kansas
girl stands ready to take her place where
she did last year and save the wheat.
Expenses In the Field.
In the western part of the state the
yield this year will probably average six
teen bushels per acre. There is no plowing,
no drilling, no binding-twine to pay for,
and hence the expenses of handling wheat
In that section Is much less than elsewnere
seldom running over $3 an acre. This*
leaves about $6 an acre clear profit. In
other parts of the state the cost of wheat
raising Is as follows: Plowing and harrow
ing. $1; seeding and drilling, $1.50; cutting,
$1.25; threshing - (twenty-five bushels per
acre), $L75; hauling, $1.50. Total, $7. The
rofits from an acre bearing twenty-five
ushels would be $16, or a net profit of $8.
The general value of wheat land Is $25
an acre, which yields Interest at the rate
of 80 per cent annually. There are few
farmers who would consent to accept less
than 25 per cent profit on their wheat crop
when the.value of the land is considered.
In few other lines of business In Kansas
Ire such returns guaranteed.
The greatest stumbling block In the path
of the farmer is help. Imported harvsst
Made by the world-famed Battle Creek Sanitarium
Food Company, of Battle Creek, Michigan.
At last the work of achievement a accomplished, and Ceres
offer* the world the one of ail whole "wheat foods that is
most acceptable to the palate and most healthful. By natural
process, exclusive with us, starch, the chief element of all wheat
foods, is transformed into dextrine by cooking, drying, recooking
and then hot air toasting, thus preparing the way for ready
digestion and perfect assimilation. No other food is completely
cooked or can begin to compare with T(MSted Wheat flakes.
See that a picture of the Rattle Creek Sanitarium appears on each package
of the genuine, as this product is widely mutated, even in Battle Creek.
(?Mhy fTMen. Bern* 4a. U Rattle Creek Sanitaria* F??4 Ca. f.r tuipl* of
hands frequently fall to fulfill their con
tract. Green men often give out before the
harvest is well under way, and the stopping
of a binder in the middle of a wheat field
may cause the loss of hundreds of dollars
for that day. The sun in a harvest field, it
should be added, is unmercifully hot, often
as high as 10G.
The influx of settlers to the Kansas
wheat belt in the last three years has
caused land to rise in price 20 per cent,
and since 1892 land which sold for $500 a
quarter section cannot now be had for
$3,000. In the Wichita wheat belt farms
sell for $4,(K)0 each and even higher. The
farmers will save $400,000 this year on
binder twine by patronizing the peniten
tiary factory, which sells it for 8** cents
a pound, while the trust asks 11 cents.
The credit of the farmer is excellent;
when he began making money out of his
wheat three years ago he paid oft all nis
old and outlawed debts. Hundreds of far
mers have made fortunes from wheat since
1897, and many of those who were so poor
before then that they had to burn buffalo
chips and eat dry corn now live in stone
mansions, ride in automobiles and own vast
tracts of well-improved farm lands. Wheat
did it.
>-?? 4
Went Virginia Apples.
From the Southern Farm Magazine.
Few people outside the immediate neigh
borhood of our fruit-producing counties In
West Virginia have any conception of the
intensity or magnitude of this industry in
our state. The state has at present two
developed orchard areas, one situated in
the northern counties bordering the Ohio
river, and the other in that line of counties
along the Potomac from the crest of the
Alleghany mountains eastward. In the
north and west Hancock county leads all
others, both in number and size of its or
chards, as well as in the aggregate output.
Here we find orchards ranging from a few
hundred trees to the unusual number of
18,000 under a single management. Sev
eral orchards contain upward of 4,000 trees,
while the second largest contains not far
from 9,000 bearing trees. As early as 1800
the crop of this now famous region reached
the enormous number of 100,000 barrels,
300,000 bushels. This crop was borne by a
land area not exceeding 2,000 acres. The
value of the crop for that year alone was
not far from $250,000, most of which was
divided among about twenty men. The one
station of New Cumberland handled dur
ing that season 70.000 barrels in round
numbers. The soil, climate and skill of the
growers all seem to be the best possible
for the development of a commercial apple
industry. So far the orchards in Hancock
county have been remarkably free from
both insect pests and fungus diseases. Dur
ing the fall of 1899, however, the bitter rot
made its appearance upon the Bently Sweet
in a few orchards. Fortunately, however,
the disease has so far confined its attack
to this one variety. Steps have been taken
by the horticulturist of the state experi
ment station to check the ravages of this
enemy by the use of proper spraying mix
tures.
SiatR an Food.
From the Woman's Home Companion.
Nuts are beginning to take their place as
factors in the catering for a family. They
contain a large amount of nourishment,
and owing to their oily nature, digest easi
ly. Eaten with salt they are palatable.
Either as a dessert course or salted and
used as a relish their value is the same.
They are not expensive, for from the pea
nut through the imported varieties they
can be bought in bulk at small cost.
The peanut has many good qualities to
recommend it, and from its low estate is
coming to the front as an important item
in dietetics. It is supposed to cure in
somnia if eaten just before retiring.
Salted they are much cheaper than al
monds. The small hickory nut at a few
cents a quart can be used on the most eco
nomical table. The English walnut makes
a very good salad blanched and used with
celery. Filberts, almonds and Brazil nuts
are more expensive, but as only a few are
needed at a time the cost is not great.
Ma.rriaice of Roisian Officers.
From the Anglo-Itusslan.
On January 1 a new law will come Into
effect, according to which no army or
naval officer can marry before the age of
twenty-five. Those who receive a yearly
salary of 1,200 roubles ($600) need present
no security for the maintenance of their
wives. Those whose salaries are below
that sum must deposit 3,000 roubles, or
show a private income which would bring
up their salary to $600 a year. Permission
to marry must be obtained from the com
mander of the corps. The above regula
tions extend to all officials serving under
the ministry of war. ?
PEACH POSSIBILITIES
DELECTABLE DAINTIES THAT MELT
IN THE MOUTH.
Cobblers, Rolls and Shortcake and
the Way* to Make
Them.
Written for The Evening Star.
Here is the way to make a delectablo
peach roll: Cream together half a cup of
butter and a cup of sugar, add two well
beaten eggs, also half a pint of rich milk.
Mix well, then sift in flour enough to make
a soft dough. Divide the dough In three,
roll out each piece in a long oval, and
cover the upper sides of the dough-sheets
with ripe peaches, peeled, and sliced thin.
Roll up the sheets, pinch the ends, and
lay them in a baking pan side by side,
then set them ?n a brisk oven. Servo
with a very rich, sweet sauce, flavored
with the peach kernels, blanched and
shredded fine. To make this sauce cream
a cup of butter, mix it well with two cups
of sugar, beat very light, then set over
hot water, and beat in, a little at a time,
half a pint of good sherry. Add the shred
ded kernels, and stir hard. Keep the water
around the sauce boiling until ready to
serve. Cut the roll in thin slices, put
three on each plate, and deluge them with
the sauce. ~
Peach shortcake may be made with samo
sweet dough, but to most palates is better
without the sugar. Whatever sort is used,
roll it in sheets less than a quarter inch
thick, butter the top of half the sheets, lay
the others upon the buttered surface and
bake until just done. For two short cakes
of average size, take a quart of peaches,
after peeling and halving. They ought to
be very ripe and juicy. Mash them quick
ly, with a pound of sugar, and stir half a
pint of sherry well through them. Let
stand until the cakes are baked. Lift off
the upper cakes, spread the lower one
thick with peaches, lay on the top, and
put more peaches upon that. Leave out
some of the syrup, and serve it either
clear, as a sauce, or mixed with cream, or
whipped through cream, according to taste.
Peach cobbler as far outshines plain
peach pie "as daylight doth a lamp." Line
a generous deep pie-dish with good paste,
rolled a quarter inch thick. Fit and trim
this crust well, then butter it all round
the edges. Fill the dish heaping full of
ripe, juicy peaches, pared and quartered,
not forgetting to put in several on the
seed. Cover them with a crust, trim it,
pinch the edges lightly, prick over the top
and bake half an hour in a brisk, steady
oven. When done take off the top crust,
lay it upside down in a big plate, then
mash the peaches in the pie, sweeten them
well, and beat into them a lump of buttor
as big as a walnut. When the butter is
well mixed, add two tablespoonfuls of
sherry, let it stand a minute, then dip out
fruit enough to cover the top crust. Sprin
kle both crusts lightly with sugar, just be
fore serving. Cream, either whipped or
plain, may be served with the cobbler. Or
the fruit may be lightly sweetened after
opening the pie and served with a very rich
sherry-wine sauce. The sherry flavor ac
cords better with peaches than does that
of any other wine. Delicate eaters prefer
to have the peaches left almost tart, and
then cover the pie with whipped cream,
sweetened and flavored with sherry.
. *-*-??
Ent Plenty of Fruit.
From the Woman's Home Companion.
Americans do not pay sufficient attention
to fruit on their tables. More fruit and
fewer vegetables should be a household's
policy. The buying of fruit that is in sea
son means no unnecessary outlay of money,
and the results both as to health and satis
faction of the appetite will be encouraging.
There are qualities peculiar to each kind of
fruit that render it of value to the system.
From the point of view of health the raw
fruit is far better than the cooked. There
is hardly a month that some kind of raw
fruit cannot be had. The old farm house
policy of keeping a barrel of red apples
where anybody could help himself was very
wise. If it accomplished nothing else It at
least saved doctors' bills. City homes and
small houses and apartments cannot have
the apple barrel, but even i?e people of
small means can manage to have some
fruit always on hand.
J. Pierpont Morgan has purchased abroad
a Persian rug, probably the rarest of its
kind in existence, for which he paid ?i5,
000.
TOU JOURS THE WAR.
From Moonshine.
Mrs. Bloggs?"Wot's candles gone up for, Mr. Blnns*"
Mr. Blnns?"The war, Mrs. Bloggs.
"Oh! I didn't know them poor soldiers had to fight by candlelight "