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THE ARIZONA REPUBLICAN, WEDNESDAY MORNING, JUNE 23, 1909.
SAVORY AND . . . .- - .1 SEASONABLE DAINTIES FOR THE SUMMER TABLE m V FISH FOR HOT WEATHER ItsInexpensiveness, Plentifulness, and Nutrition Make It Invaluable ' ' ; NATURE is asserting herself, and reminding her children that their systems demand a . lighter . and more cooling quality of food than they did in the cold weather, when the object was to impart warmth as well as nourishment to the body. And so it is that we turn away from the heavy meats, and long for fresh green vegetables, fish, eggs and the lighter meats, these last even in small quantities, for nerve and brain stimula Uoa -Should be avoided in summer. r i & ' STRAWBERRY PUDDING Tie Yalne of Fltk In all the list of food there is none more valuable than fish. It is easy of digestion, it is inexpensive, and it is plentiful From the Atlantic to the Pa cific through the chain of lakes big and little, which make a waterway more than half across, the continent, from the big rivers and the hidden mountain streams, this food is taken, and it is as varied as are the places where it is found. It has not the amount of nutrition which meat possesses, but it has sufficient for the season when it is most in demand as a food, and it has a large amount of phosphorus, which adds to its beneficial qualities. ; There are one or two important points to be remembered. Fish should be eaten . while perfectly fresh, while the flesh. is hard and firm, otherwise all its good qualities are lost, and it becomes poison ous. N'ever buy fish when the flesh is soft and flabby; if you have reason to suspect that it is not absolutely beyond suspicion, don't buy it. Tit Cntm Banc Before we begin cooking the fish there is something I want to teach you to do, and that is to make a cream sauce. The ingredients for this sauce, and the proportions, are : One cupful of milk, scalded or better still, cream if you have it; half a tablcspoonful of cornstarch, or a tablcspoonful of flour, one-half a tablespoonful of butter, one half a teaspoonful of salt, a quarter of a saltspoonful of white pepper and a dash of paprika. Melt the butter in a granite or enam- THE NEW TIED, WORK A 'Simple and Inexpensive Method of House Decoration THE medium with which one is best acquainted will naturally make the strongest appeal when decorative work for household or personal use is under con sideration. The ncedleworkrr of limited experience will undertake willingly the simplest of the braid laces, that require nothing more exact in the way of stitch- ery than fagoting or twisted cross-bars and an occasional spider-web or wheel. She will realize at the beginning that needle experience ' has not yet given her the exact eye nor deft hand to make the accurate and even buttonhole meshes of the more elaborate lace filling or the exquisite "satin-stitch of fine embroidery. The art student who has decorated can vas and plaque with studies in oils will invariably employ that medium rather . than embroidery should she desire to or nament hand-bag or belt, buttons, bands ortrimmings for a costume; water col ors, too, will be used to embellish the lighter fabrics. Saooratlv Work for tka Roma -All of these accomplishments .require much training in addition to natural skill, but there are many who have the desire ' to. produce decorative work for the home .who have had no training and no acquaintance with any of these means. There Is One common ground, though, upon which almost all housewives meet, and where economy and thrift have been the most valuable and successful in structors the dye-pot holds within its bubbling depths other possibilities beside converting the spotted gray dress into a srviccable brown, or the faded light blue into a smart new navy. The dyes, in their convenient package ferm, are well and favorably known to almost every housekeeper, though she may not have made their acquaintance as art colors. Stenciling, a more or less mec!-nical form of color drawing, is ad vancing steadily in favor, and here it is that the favorite medium asserts itself. The student who is familiar with oil colors uses them, thinning with tur pentine to a sufficiently fluid consistency. This method has its disadvantage that if sufficient color is not prepared and used at the time, the shade will change, consequently a large piece of work must be hurried, in order to complete it at one sitting not a- very good recom mendation for the medium employed. Tapsitry Dyot Tapestry dyes or permanent art col elled-ware saucepan, add the dry corn starch or flour; mix well togelher,-'tak-ing care that the mixture does not burn or even brown, as it is important that the whiteness should be preserved. When the mixture is perfectly smooth add one-third of the milk or cream, which has been heating in the double boiler and should be at about the boil ing point; stir well as it boils andJ thickens, then add half the remaining milk; stir until it is smooth and wholly free from lumps, then add the remainder v V. WITH SABAYON SAUCE of the milk and the selected seasoning. This is the "cream sauce" or "white sauce" that is used for so many pur poses in cooking: without the pepper it is the dip for cream toast. It is the1 sauce for creamed codfish and for creamed potatoes. Made a bit thicker, it is used to mix croquettes, to prepare '"fish au gratin," to fricassee oysters, to pour over vegetables that you serve a la creme, as it is called. Whenever you have a rule given you that says "make a white sauce," you may turn to the one just given you, and there you have it. This sauce with egg boiled hard, chopped and added to it, is the "egg sauce" called for so often to be served with boiled and baked fish ; with capers added it is "caper sauce," with chopped parsley it is "parsley sauce"; you may flavor it in as many ways as you desire, according to the use to which you are to put it, with lemon juice, cay enne or onion juice. . Brolllnf and Frylnf There are a variety of ways for cook ing fish, but broiling or baking is most general; sometimes they are boiled and sometimes fried, but the first two ways are the most wholesome. The fili that are broiled are mackerel, whitefish, small bluefish, trout, shad, small cod, or any other thin fish, also slice! of halibut, salmon and other thick fish. When the entire fish, .is to be broiled, it should be split down the back and the head and tail removed. It is a good plan to remove the backbone aNo, making the fish easier to serve, and also assurijig its cooking more evenly. - If the ors may be made at a very moderate cost by following the simple directions that accompany them. Each dye in its elemental color may be crude, as is the oil color fresh from the tube,-but, like the tube color, its tone may be weak ened by dilution, and subdued and varied by combining with other colors. It is lack of knowledge of this latter fact that has," in some cases, argued against the use of dyes in art work. Care and some experiment will en able one to prepare a dye bath, in which any desired shade of coloring may be secured, making it possible to keep the furnishings of a room all in one general color a possibility that will prove valu able when new furnishings are provided for one room. The replaced hangings, couch covers and draperies generally, may be distributed among other rooms, helping to refurnish them ; and these various contributions may all be made to correspond through the service of the humble dye-pot. Stencil Dooiras Eailly Obtainable While a stencil of personal production has an especial value, stencil designs may be bought by those ungifted with draftsmanship; in either case, the cut stencil is a necessity, but the work illus trated here - does not reqttire even so much of artistic preparation a ball of stout cotton string, with, in the case of the portiere, a few common marbles, such as the small boy can buy for one cent per dozen, comprises the equipment. Plainly stated, the preparation con sists in "tying spots" in the material, which is then dved in the regular .man ner and dried. The tying strings, through which the dye has not pene trated, are removed, and the spots in whatever shape or design they have been tied, form a design in the original color on the background of the material.- Home-Jtd Seeigvi The piece shown spread out flat, which may be u?ed for either a piiiow-cover or a small table-cover, illustrate the way the design may be prepared. In this in stance a piece of paper eight- inches square was doubled diagonally across from corner to corner, and this doubled piece was folded again, three successive times as one folds a square to make it form a circle. The last fold brings the shortest. side of the square along the edge of the 1 ing est. Cut the latter even with the shorter section, and when the piece is c?nej an fish is of an oily variety such as blue fish and mackerel, for instance it needs only to be sprinkled with salt and pep per; if it is dry, the fish should be lightly spread with half melted butter before broiling. The double wire broiler should be well greased to prevent the fish from sticking to the bars and breaking. Put the thickest edge of the fish nearest the middle of the broiler, broil the flesh-side V , ';. - . - , , ;. f , . f . ' - ( ;.f, ' . " . (.. .... ' . , k ... . ... ., ; : - ' " SALAD IN first until it is brown, lifting it up from the coals often that it may not burn. : The other side should be broiled just enough to crisp the skin. The time the fish should cook will vary with its thick ness. There should be a clear fire, the coals glowing and red. When the fish if cooked the flesh will look white ana firm, and will flake easily, and sep arate from the bone almost as soon as touched, ever so lightly, with a fork. After the fish is cooked, slip it on a hot platter, season it with butter, salt and pepper, garnish it with parsley and slices of lemon, and it is ready to serve. BUlag rtsh The fish which are the oftenest used for baking are cod, haddock, bluefish, bass, shad that are too large' to broil, and small salmon. The fish should be well cleaned indeed, that is a matter of course whatever way it is to be cooked wiped dry and rubbed with salt. Whether it shall be stuffed or not depends upon one's own wishes and the taste of the family. Personally I pre fer it without stuffing, but as you may not indeed, as a matter of fact, I think the larger number of persons like the stuffing I shall give you the two ways of preparing your fish, and we will be jfin, if you please, with the stuffed fish. ' To make your stuffing and the pro portions I am giving you are sufficient for a fish weighing from four to six pounds, the usual sire for the average family ate one cupful of cracker crumbs, one salt'poonful of salt, one half a saTtipoonful of white pepper, a dash of paprika or cayenne, a table spoonful of chopped onion, a teaspoon ful of chopped parsley, a teaspoonful of capers, a teaspoonful of chopped cucum ber pickles, and afluarter of a cup of melted butter. If you like your stuffing moist, soften the cracker-crumbs with hot water De fore adding the other ingredients, but if yau like it dry and crumbly, omit the water and mix in the order given. Stuff the fish and sew the edges together. If you have a fish sheet which is simply a smooth sheet of tin with handles at the eight-sided piece, very nearly a circle, will be produced. Place one of these in each corner of the piece of cloth, and make a pencil mark at each of the blunt points that edge the octagon. For a small square of cloth this will he enough decoration. But the piece illustrated was one yard square, and the eight-sided piece of paper was placed on again overlapping the first circle enough to bring one point inside it and the point at each side on the two cor responding points of the first circle. The pencil marks should be made sufficiently clear that none may be overlooked when NX TS. i r ii SOME EXAMPLES the tying process begins. Two quarter-inch-long marks, one crossing the other at right angles, will indicate the points plainly. " Trim , Piclc up the cloth ;.t each mark, taking if between the thumb and finger of the right hand. Gather the larger portion of the, cloth in the left hand and pull it evenly and straight from the point where the mark is. Hold the end of the string under the left thumb, and onc quartcr of an inch from the point of the cloth begin to wind back, winding over end, just right to set in the bottom of the drippmg-pan put it tn place ready to put the fish onto it. If you have not a sheet, you may take two strips of cotton-cloth, each about a finger wide, and long enough to cross the pan width wise and leave ends to hold in taking out the fish. The object of the fish sheet, and its makeshift which ' I have' de scribed, is to get the 'fish out of the pan and on the platter without breaking it. APPLE CUPS Craulnf Baked Firfi After the fish is stuffed, cut gashes two inches apart on each side. Put narrow strips of fat salt pofk in the gashes, and lay some on the fish sheet under the fish. Place the fish upright in the pan by skewering the head one way and the tail another. . Dredge with flour, and put into a hot oven without any water in the pan; when the flour is brown baste often with the pork fat. The fish is done when the flesh sepa rates easily from the: bone. Remove it -t- ' ft? -. f -'.if .T5,fTV-7.i.- CHEESE carefully to a hot platter, garnish with parsley and lemon after drawing out the strings and skewers and serve with egg sauce. i Without Dreuinc To bake fish without stuffing, prepare it as if it were to be stuffed, place it in the pan. laying it on thin slices of fat salt pork. Put a layer of thinly sliced onion, each slice with a strip of salt pork the end of the string, making the wind ing rather tight and each layer of string close to the one before it. The depth of the winding determines the sire of the spot. In the table-cover shown the wound space was about five eighths of an inch deep, and, when the desired depth is reached, tie the wind ing thread to the .end that has been wound over, and clip both ends off mod erately short Tie in the same manner at each of the marks, then dye the whole piece, follow ing the directions on the envelope of the dye as to the general process. Mil OF TIED WORK MORE KITCHEN WISDOM The proper temperature of the oven has more to do with good baking than the cook. Always test the oven before putting in pics, cakes, etc. If the oven is too cold, pic-crust will be heavy and have a dull look, and biscuit will not rise and be of feathery lightness. See that the oven is free from soot. If clogged, the draughts are interfered with and, the temperature of the Oven will not be reg ular and even ; the bottom especially will be cold, and bread and cakes will not rise and lki' as they should. If you cannot clean the oven yourself call in the stove-rnaa. f i d m I on it, through the middle of the fish where the stuffing would be if you used it, then qn the top put also sliced onion and strips of pork. Dredge, put it in the oven and cook as you would the stuffed fish. Squares of halibut or sal mon are particularly delicate baked by this rule. Btrrlnc Cold Cold fish may be made into a delicious luncheon dish or entree. The white fish, like cod, haddock and halibut, are particularly good for this purpose. Flake the fish, removing every particle of bone and skin, and put into a scallop dish. Sprinkle with salt and a bit of pepper and a teaspoonful of onion juice. Make a thick cream sauce, seasoned highly with paprika and lemon juice; pour over the fish, put buttered cracker-crumbs on the top and set in the oven to brown. If you haven't enough to fill a scallop dish, you may use two or three shells or individual dishes; set them on a pan in the oven to brown, and serve by setting the shell on a tiny plate which is cov ered with a doily. At little expense you may cut the doilies out of crepe paper, then when lunch is over tuck them into the fire, and there's no question of laun dering. Tomato Xannalad We are so accustomed to look upon the humble little green tomato as fit only to play the part of "supe" in the mixed picklc-pot, that it is hard to associate it with a toothsome marmalade, but this fruit for the tomato is a berry really shines as a marmalade ingredient. Peel the tomatoes and cut in halves or quar ters. Add the sugar, allowing about thirteen ounces for every pound of fruit, and stand away over night. ' In the morning add one lemon, sliced, to every three pounds of ingredient, and set to cook over a slow fire. , Boil two hours or more, till the mass is thick and trans parent. I he color will be an ugly greenish-brewn ; therefore-the wise cook will add a little fruit coloring, as cochi neal, or some other of the dye. to give it a more appetizing appearance. a '.ail - LOAF Tutti-frutti marmalade is very good to serve with meat, and if wild plums are prvurable use them by all means. Pour boiling water over the plums to remove the sKins easily, and pack them in the preserving kettle, in alternate layers, with sliced apples, sliced pears and sugar, having equal weights of sugar and fruit. Set the kettle on an asbes tos mat on the back of the range and cook until thick and smooth. , INSOMNIA Ways and Means of ; Overcoming This Great American Disease NEXT to dyspepsia, the greatest f the troubles which afflict Americans is insomnia. The national cry is, "How can I get enough sleep?" To answer tljis question, it is necessary in the first place to determine how much sleep" is neces sary; and in the next place to find out the cause or causes which prevent it. ' The amount of sleep necessary varies with the individual Some require mare than others, and among such are nervous people. The length of tithe one sleeps depends upon habit. There are those who contend that the majority of people sllep too much, that they are rendered inert and stupid in consequence. The regulation amount of time .to spend in sleep is generally set down as eight hours. Those who 'lead an active life in the midst of the whirl and ex citement of the city require more sleep than those who spend their days in com parative tranquillity. Caaaea of laaoaula , The causes of insomnia are many. , It may be that the room is not sufficiently ventilated. One cannot sleep in a room that is close or overheated. The super stition that n-'ght air is unhealthy' is passing away, since it has been demon strated that health has been restored, especially in huig troubles, by sleeping in the open air. ' One is often rendered sleepless when buried under too many bed-cothes. The head should not be too high ; besides oftentimes preventing sleep, it makes one round-shouldered. Tea and coffee taken at night will often keep one awake. Tea and coffee in any great amount are bad for the nerves and the heart, and should not be indulged in too freely by anyone at any time. The digestion and food have much to do with insomnia. Everyone knows the wakefulness caused by over-eating or taking into the stomach before going to bed that which is rich and indigestible; if sleep itself is not banished, the slum ber is disturbed by unpleasant dreams and nightmares. Sleeplessness may also be occasioned by hunger, which gives a gnawing sensation to the stomach. Worry and Anxiety : The greatest disturbance to sleep Is that occasioned by worry and anxiety. These and other states of rnind result m an over-activity of the brain." The head no sooner touches the pillow than FRUITS AND SALADS And Daintily Prepared Dishes Whet the Heat Worn Appetite Btrawkarry Paddlnr with Sabayoa Banc , ' Cut four ounces of stale sponge-cake into small pieces and fill a buttered pan with alternate ' layers of the cake and cleaned strawberries ; then pour over the whole a custard made by beating three eggs and the yolks of three cgs more. Add half a cupful of sugar, three "pints of milk and half a level teaspoonful of salt. Beat all together thoroughly. Set the pan of cake on several thicknesses of cloth in a dripping-pan. w hich fill with boiling water and place in a moderate LFMON CH oven until tle center of the pudding is firm. Then run a thin-bladed knife around the sides of the pan and invcr; the contents on a hot dih. . Place'Somc of the sauce on the pnddirg and plrtcc the rest in a boat to serve separately. Decorate the pudding with halved berries. Sabarsn Sane Beit one whole egg and the yolks of two more with half a cupful of sugar, a pinch of salt and beat until the. sujar is dissolved. Then add half a cupful of berry juice; set the dish over a kettle of boiling water and stir until the triixture is of the consistency' of thick' cream. Then remove the water and beat until the mixture is cold, when fold into it a half cupful of cream .whipped to a dry froth. Salad la Appla Cups Select large firm apples and cut off the top about a fifth of the depth of the fruit. Hollow out the interior of cup and cap leaving the shell about a quarter of an inch thick. Put a pea of butter in a pan to melt. Beat an egg slightly, season and add a teaspoonful of milk. Turn this into the melted butter and stir until thick and creamy. Add a mixture of chopped apple, English walnuts, celery and pineapple, and when the entire mix ture is creamy pour into the cups and placethem on ice. Before serving, add a little mayonnaise and salt and pepper. Caea Loaf Grate one-half pound soft American cheese. Mix one pint of coarse crumbed bread with one-half pint of boiled ham, removing the fat. Line a buttered bread pan with some of the mixture, sprinkling bottom with capers or minced olive.-; then place over crumbs some of the 1 thoughts surge through the brain, chas ing one another with relentless and maddening hastr, torturing one to a wakefulness which it seems impossible to overcome. Simple Xemediea First of all. sleep . in a room . with plenty of fresh air. Avoid tea and coffee, especially at night, and food that is rich and indigestible. I believe, howe-er, that more insomnia, is occa sioned by lack of food than by over eating. Many cases of insomnia have been cured by - taking upon retiring a glass of milk and a biscuit, a slice of bread and butter, or some other light refreshment, such as has been found to agree with one. For the insomnia of brain activity, when the thoughts become uncontrol lable in their persistence, it is well to get up apd abandon attempting to sleep for a time. A hot bath is excellent for that kind of sleeplessness, as it helps to distribute the blood in the body. A foot bath is also good for the. same reason. A. simple and sometimes -very effective remedy is a cold compress placedon the forehead, bringing the ends well, down behind the ears, where the- large blood vessels which -carry the "blood , to the head are situated. ' . . ; f The cloth will keep cool'Ionger and be. more effective if some 4 cologne' is sprinkled upon it. The habit Tof wake fulness may have been acquired by some of the causes' Which have been men tioned, and the idea takes possession of the would-be sleeper that he cannot get to sleep, that the power of sleeping has left him. This alone will prevent sleep. It can be best met with a calm con sideration of the subject It is not such a dreadful matter after all if one loses sleep. Regular and prolonged sleep is not so essential to health as is popularly supposed. The lack of sleep is not half as bad for the System as the worry that one indulges in because of it. It seems heartless and unsympathetic often to say this to a person melancholy because of lack of sleep. Seeping the Hind Oocupied The many devices of occupying i mind with trivial thoughts to se clusion of those in which one :-. vitally interested, is founded on sound topo logical principles ; that is, the mi'! can not think Intently on two things a; xxe. The counti'ig of Imaginary sheev rng cheese and contimi in this manner until ingredients are used. Add salt and pep per to season well and pour over all one pint of milk. Let stand for five minutes and then bake in moderate oven for twenty minutes. . Run a knife around the sides of the pan. inverting on a warm dish when ready' to serve. ' A tomato sauce is poured over the loaf be- ! fore sending it to the table. Loraaa CbeoM CakM ' Boil the thin, yellow rind of one large EESE CAKES lemon until tender, drain off the water and . run the rind through the ineat chopner, then press throegh sieve.. Add one-quarter pound of un salted buttr, three e;g yolks, juice of the lemon, one quarter pound of sugar and beat thor oughly together. Line patty tins with pastry, filling with the lemon" cheese and "hake" in moderate oven until crust n dons. When the cakes are cold, place an icing of meringue on top cf each. Grape Karmalado '' New England housewives used to fnake a delicious marmalade of wild or frost grapes and sweet - apples. The housewife who is not in the way f gdt ting wild grapes will find the Clinton grape a wy" good substitute, for it 'is really a c.-Jl!vt;d frost grape, being at its sweetest f:er the first frost Take four pounds of stemmed and pulped grapes and hret until the seeds can be freed from the pulp. Have prepared four pounds of sweat apples, peeled, sliced and steamed until tender. Put the grape pulp and apples into an enameled kettle. Stand it on an asbestos mat on the back of the range and simmer for two hours, then measure and add sugar in the proportion of three-quarters of a pound to one pint of pulp. Return to the stove and cook until, when cold, it will be stiff enough to cut like jelly. Of course any kind of grapes can be used, but the wild or the Clinton grape gives a peculiarly spicy tang. v LaXB HAS Melt one large tablespoonful of but ter in a frying-pan; turn into k two cupfu's of cold cooked Iamb chopped fine ; add one cupful rich white stock or cream. Over an kniginary stile has been found i.seful. A very good way to tire out the mind and to change the current of tioujht at the ssrac time, is to recall a p!caant journey tlat one has taken, and travel thro::sh agem i.i imagination each hour and each trommt of each hour, re cil'.irg every Tittle ?etail. In this way the fcraip. is soon wearied to the sleep ing point. The Zi of ?rnrs Drujs are va...able m cases in which the power of sleep is lost and wakeful ness has become a habit. No one should take drugs for fclerp without the advice ot a physician. Drug habits are worse than . sleeplessness. The same causes which prevent sleep are often those which would easily lead the victim to dependence upon drugs. Morphine habits have thus been formed. Sul phonal and trional and allied drugs should be avoided, as they act on the heart, and if long continued will cause disease of that organ.. ... - Drugs are useful to break up the habit of sleeplessness ; and in rases where, through long continued lack of sleep, the person has become weak and run down, then under the advice of a physician take the remedies which are thought suitable to the case. A cause of sleeplessness which has not been men tioned is poverty of the blood. " In such cases the patient needs iron and tonics and should take them. - One of the belt remedies for sleep lessness is electricity. " The galvanic cur rent is used; as that is more sedative than. the .faradic current.'; The-faradic current is" the. one' that makes the buz ring sound, and is' the current given by the ordinaryi cheap batteries. That "cur rent is exciting -and will not promote sleep. Electricity should be administered by one who has knowledge and practice. A 10X1 -KASK CO IX A doll which will prove serviceable and attractive to nearly all little tots may be easily and cheaply made. 1 Buy a sofa pillow top on which is printed the face of a pretty girl. Round the corners until the, face is. in the cen tre of a circular piece about twelve inches in diameter. Run a stout thread around the edge, draw together and stuff with bits of paper or shreds of cloth. This is to be the head. From stout unbleached muslin cut. all in one piece, the body, arms and legs. 'Stitch around edges.' cutting an opening down centre of back. Turn inside out and tuff with sawdsst. Close opening care fully and s on the head. Dress in a little Kci I'c'itrg flood outfit, and the resulr is . .'!'. that will be joy forever ! the .it.lv r.rrt hose pt jpwty !ie be tomrl. ' - - . -