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The San Francisco call. (San Francisco [Calif.]) 1895-1913, July 04, 1909, Image 13

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The San Francisco .Sunday.; Caai
44 -| x me* woum oniy Invent tome-
I thing: new for babies I would be
deeply grateful," exclaimed the de
signer of embroideries, pushing back
her hair and sighing wearily. "Every
flay the sam« question is asked me over
«n<1 over again by the sisters, cousins,
aunts and female frienda of the little
new arrivals: 'Will you let us see
your new things for babies?'
""Why. of course I will, gladly; and
so I show them *ome of my latest
designs, but they just glance them over'
end say. 'Oh. the baby has all of these,
and I wanted to get something new and
different; haven't you anything else?*
Indeed I wish I had, but sinjre I haven't
they generally end by taking something
that could have been duplicated In a
bahy's outfit of 25 year* ago or more.
There is nothing new In babies' things,
nothing new but the babies them
selves." and the designer sighed again
and looked absently around her studio.
"Yet your cases ara full of the love
liest things." replied 'her visitor. "I
should think any one could find some
gift here suitable for the particular
Infant they Intend to favor. I can't
imagine one baby having all ot these
"And yet some of them do." .answered
the specialist In embroideries. "Yes,
plenty of them. A really popular baby,
one whose mother has 20 or 30 intimate
Sirl friends, and whose father and
mother are both richly blessed with
female relatives, will have every one
of these things and some of them by
dozens, besides a lot of articles that
don't come within my province, such
as silver spoons and cups and baby
"Aren't you thinking of the royal
tables or the presidential babies who
are showered with gifts by' the popu
lace?" laughed )»er interviewer.
"No, indeed, I am speaking of the
infants in private life and moderate
<-ircumstances; you have simply no Idea
cf the quantities of things that ar« ..
Prize Winning Ideas and Recipes and Name of the Prize Winners
1 $5 PRIZE I*
A Batch of Good Things From
the South
Mrs. John Hayes, El Monte
( urrj- and lUce — This is a dish that
ehould be more generally used, as in
this way little bits of left over meats
can be made Into a most appetizing
dish to be served with boiled rice. Cut
up an onion Into small pieces and fry
a light brown, move to one side of pan
and on the other side put in a table
epoonful of butter. "When melted add
a tablespoonful of flour and half a tea
spoonful of curry powder and mix all
together. Pour in enough hot water
to make a good gravy and then add
the meat, which must be cut into very
small pieces. Stir all together and
salt to taste. Place the boiled rice on
a platter on the outer edge and pour
curry in center. More curry powder
can be added if one prefers It to be
quite pungent. One soon learns just
how much to use. This makes a nice
dish fit to serve on any occasion, and
it requires a very small amount of
meat. —
Southern Chicken Pie — There . are
elaborate ways of making these pies,
but this is Jtist a plain, simple way
that will appeal to the br|sy house
keeper. Salt, peppei- and dredge with
fiour the pieces of cnicken and fry
brown to keep in the juices meat.
Pour on boiling water, after some of
the grease has been taken out, and let
boil gently till tender. Then put into
pan in which it is to be baked, add
more water and a little thickening of
flour, also salt to taste. Make a good,
rich dough for crust, roll out and cut
Into three sections, as in this way it is
more easily lifted and put on, and tha
long vents let out steam, thus prevent
ing the escape of gravy. Bake till
done and a rich brown. This crust will
look nicer if brushed over with cream
or melted butter. I use flank suet or
butter fat, cut into small bits and
fried out and strained. It is more
\u25a0wholesome than lard, and is very good
for pie crust, biscuits, etc.
An Easy Wa? (o M«ke *Toa«t-—
Rightly butter the pieces of bread and
put on hot griddle or skillet. If but
ter Is too hard to spread put on a few
little lumps, put on griddle and turn
It (the bread) around quickly and the
butter spreads all over nicely.
* _ — *
Macaroni, Sausage and Apples
Mrs. J. Brett, 643 Fifty-first Street,
Break the iracaroni in small pieces,
then boil in salted water 20 minutes;
drain and place in an earthenware
baking dish (that can be sent to the
table); pour over it a cup of boiled
milk with a tablespoonful of butter
dissolved in it. and set on the back of
the stove. Fry fresh sausages and when
they are browned take them out and
arrange them around the edge of tha
dish over the macaroni and lay some
slices of appla in tha fat. When they
are fried take them out and cover the
macaroni with them, letting them lap
over each other In the middle of tha
rings of sausages. Eat hot.
Sliced Sweet Potato Pie — First wash
and, pare the potatoes and slice very
thin; line a deep pie pan with a good
pastry crust and fill in with the po
tatoes. For a half gallon pan put In
a large cup of sugar and half a cup of
butter, nutmeg to taste, pinch of salt
and fill with col€ water and put on top
crust. Put in the oven and brown
slowly. When brown place on top of
stove and cook until the juice Is like
syrup. Pies are more palatable this
way than when cold boiled potatoes are
used. Th* sweetness cooks Into the
crust that otherwise wastes in tha
water. ' \u0084
*\ $1 PRIZE I?
4 : 1 -+
Puff Paste for Tarts, Etc
Mrs. Joseph Rhyner, Spreckels
Put in a bowl one pound of flour,
make a hole in the center and put in
the yolk of two eggs; a pleca of butter
size of a walnut, a little ealt and- one
tumbler of cold water; mix all-, well,
then form a ball and let it stand five
minutes. Then take three-quarters
pound of butter, take the dough,: roll
it out In a square; put the butter in
the middle, cover It with the dough
and roll it out, then fold twice, put It
eside in a cool place for 20 minutes,
then roll it out again, folding twice;
put it aside again for 20 minutes and
so on six times all together; : the last
\u25a0 -
given them, all daintily hand'embroid
ered and made of the loveliest ma
"What can the mothers do when they
have things duplicated — exchange them,
I suppose, like duplicate wedding
gifts?' . \u25a0 \
"They can do that, perhaps, with the
silver articles, but most of the em- -
broideries have been done by the giv
ers themselves, so, of course, there is no
question of exchanging: them; besides,
there Is. 1 a good deal^of sentiment ex
pressed in these things and people ex
pect to see the baby use them."
"That must be rather embarrassing
when an infant has a dozen pairs of
soft shoes given to it; it can't pos- '
slbly wear them out."
"Xot by walking, to be sure, but there
Is nothing a baby loves better to chew
on than its own boots; I should say
that a dozen pairs is rather, an insuffi
cient supply. But, seriously, there is
almost no limit to the number of things
a baby can use; they have to be kept
so Immaculately neat and dainty that
practically an Inexhaustible supply of
little sacks and bibs and dresses and
other things is needed."
"Rather a fortunate dispensation,
isn't i., under the circumstances?" said
the visitor. "And now will you tell me
what that little harness arrangement of
satin ribbon embroidered with forget
me nots Is for? I've been trying to
puzzle it out Something new, isn't it?
I have never seen one before."
"Why, that," replied the other, "is a
baby gulder to slip over the little one's
dress and hold It by when it is taking
its first step. No, there is nothing
new about it; they have had them for
"Strange that I have never happened
to see one; and I haven't the faintest
idea, either, what that flannel spread
is for, the one embroidered with bright
red silk."
"It. doesn't seem possible that you
have never seen a creeping blanket be
fore," exclaimed the embroidery de
signer. "They are such sensible things;
I am sorry for the babies that have
to get along without them. You see
they are to be spread down on the
nursery floor for the baby to sit on
with its playthings around it, and there
it can play and creep about and be
kept warm and clean. This one made
of eiderdown flannel is about a yard"
and a half wide and two yards long.
V-i J-u -^ UUVUti >^ Vw> 4JUU fcJ \^^W 1 KSJ Cr
time you roll it out as thin as a dollar
piece, then let 14 stand for five more
minutes. Have your stove ready; then
cut out for tarts. For each tart cut
two rounds, one round with a hole, in
the center, put on top of one round
without a hole; wet with a little water
so it will stay together, fill the hole
with any kind of jelly or marmalade.
\u25a0 c. f
T~ $1 PRIZE Ffi
.5. . *
Don'ts f or^Mothers
Mrs. E. Bulettl, P. O- Box 232, Sonoma
Don't wake the baby when once
Don't rock a child. Babies should be
fed, then laid gently in the crib and be
allowed to sleep. The rocking chair
habit is a troublesome one.
Don't eat pickles or any sour food
when nursing the baby.
Don't let the baby sit upright with
out the support of a hand at its back. A
good rule for the first year of its, life.
Don't let the sun shine directly on
the baby's face. Sometimes it affects
vision and produces weakness of the
Don't fail to wrap up your little one
well before taking it out. Spring days
are sometimes cool and the bare handed
outing will often result in a colic.
Don't nurse the baby too many times
a day. Children as well as gj-ownup
people require a certain regularity in
Don't let your child walk too soon.
Children differ^ as to walking, some
early, some late; the bow legged one is
an example of standing on its feet be
fore it should. x
J ,/ $1 PRIZE ' t
;' Best Hamburg Balls
Mrs. \\". Knox, K52 Shrader Street,
San Francisco
Select 25 cents' (or more or less as
needed) worth of round steak; have
your butcher grind for hamburg; put in
chopping bowT.with one finely chopped
onion, parsley and a little thyme; one
cup bread crumbs. I two well beaten
eggs. Mix all well together, salt and
pepper to taste; mold with your hands
in flat cakes, dust each side with flour;
drop In a fry pan of hot lard or fat
and fry to a nut brov^i on each side.
Have ready some boiled spaghetti,
about half a pound. Now make a hot
tomato sauce. Put In fry pan two
tablespoons of olive oil and when hot
drop in on« onion and cloves of garlic,
chopped fine; when brown pour in half
can of tomatoes, 3 or 4 chill peppers;
simmer until done, then put spaghetti
In sauce. Have ready warm platter,
upon which place hot hamburg balls or
cakes, pour spaghetti, with sauce, over
these, sprinkle finely chopped parsley
over top and serve. 'Tia delicate as
chicken. Original. \u2666
I ci PRI7F f
I *i revise j
4. _ : —J.
Spanish Quail on Toast
Mrs. W. 13. Ward, . Bradley, Monteney
Take six quail, clean; truss and tie a
piece of bacon on each. Put into a pot
with* water and the following Ingre
dients: One chopped onion, two cloves
garlic, sage, thyme, salt and pepper to
taste and boll untll-nearly tender. Then"
remove . and place In baking pan in
oven, basting until nicely, browned with
a little butter. Have throe or . four
dried red pepper* roasted (being care
ful not to scorch). Remove seeds and
veins, put peppers In a small bowl and
mash good with spoon,' adding a little
at a time. of the broth in which quail
were cooked.' When finely' mashed put
into broth, care being; taken not to
make it too hot. and thicken. Put in
about two. or three dozen olives, and
take your quail \u25a0 out of oven and let"
steep about 10 minutes. -.Then? place
each quail on a slice of toasted bread
on a platter, pour gravy over and gar
nish'with hard boiled! eggs and" green
peppers and olives," sliced. ~,
* ' 1 \u25a0 1 — '\u25a0 — —— — — — : — 1 \u25a0 «•>
Walnut Loaf
3lrs. j. O Hansen, R. D. 2, Ventura
Three cups- of cracker crumbs, ; one
cup ground walnut^ meats,;: three eggs
well.beaten;>mix;add pepper, salt and -
sage to ta-ste; then add one quart of
The inch wide feather stitched heir
gives It a pretty finish," and aren'1
these cats, sporting gayly around the
border, and considerately leaving: a
clear space in the middle on which the
baby can sit and enjoy their antics, the
cutest things possible? They are verj
simply outlined with heavy silk, so il
is not as much work to make one ol
these as you might think. This creep
ing blanket has an under piece ol
denim about an inch larger all arounc
than the woolen cover, and the two are
tacked together. Both pieces ar« wash
able, and they can be ripped aparl
when they require doing up. Here U
another creeping blanket, made of cot
ton flannel, with a decoration of little
bears, and I have another with. a pro
cession of the funny stiff Noah's arfc
animals extending around it, whicl
have apparently come out for a stroll
from the ark, outlined in one corner.
"These linen covered boxes for hold-
Ing narrow ribbon are pretty," contin
ued the designer, "and they are newei
than some of the other things here. The
round onfc, you see, has forget me not!
embroidered on the cover and three lit
tle round holes with the ends of pink
and blue and white ribbon sticking out,
and to make it oomplete there . Is ari
ivory bodkin slipped under a strap ol
ribbon on the top. The heart shaped
one, with a decoration of hand painted
roses on the cover, is especially at
tractive, I think."
"Is that cunning doll for the babj
to play with?" inquired the one un
versed in the mysteries 'of a baby's
outfit. "Oh, it's a pin doll, is it! What
a quantity of safety pins of all sizes
its long ribbon dress conceals.' fastened
neatly into the strips of scalloped
I Cash Prizfes for Housekeepers j
t THE Modern Housekeeper's page Is ;helplng to raise the standard of
• 1 cooking and housekeeping In California bj facilitating an interchange
I of ideas among California housekeepers. The best and newest [
; recipes that 1 hare proved big successes In your kitchen, and the ways
and means yon hare discovered or learned of adding materially to the
beanty or comfort or conveniences of the home— these are the things !
! The Modern Housekeeper's Page Tfonld like to {Tare you pnt in writing ;
and send in. Make yonr communication as brief as possible, and be sure \u25a0
that yon write on only one side of the paper. Sign your true name and '
address. One $5 prize, one $2 prize and fire $1 prizes are awarded to \
recipes and ideas published on this page each Sunday. All the generally \
interesting communications will be published in turn on this page. If
yours is good, it will appear Tfhen its tnrn comes. !
g— \u25a0"\u25a0\u25a0 ' ' ' 3
rich milk; butter baking dish; pour in
and bake CO minutes. Good substitute
for meat. Very good. : -
Lima Bean Soup — Soak one pint of
lima beans over night; In morning rub
off skins; cook soft; put through sieve;
add pepper, salt, two rolled crackers,
one cup of cream, enough milk to thin;
boil up once. Strained tomatoes may
be used instead of cream and milk.
Both are very nice.
Very Rich Cookies — Three-quarters
of a pound of butter, one pound sugar,'
one pound flour, three eggs. Rub but
ter and flour together; beat eggs and
sugar together; add lemon flavoring;
mix all together and Jet stand over
night in cool place; in morning roll out
thin- and bake. Excellent.
Stuffed Calf's Liver a la Mode
Irene Schleslnger, 263 Seventh Avenue,
San Francisco ;
Remove the outer thin skin from the
liver, then make a deep Incision, into
which fill a rich dressing made of
soaked bread, finely chopped onion,
parsley, yolk ofan egg, salt and pep
per. Close the pocket with firm threads.
Place in a deep pot enough lard or»
suet to brown some thin slices of
onion and finely cut kernel of garlic
Place the liver in pot and cover with
a small cup of claret and water. Let
this, simmer until tender. When, serv
ing! thicken the gravy with a * small
half of grated raw potato.
Economical PuflC Meat Pies — Line &
patty or biscuit pan with rich pie paste.
Chop in small pieces the meat left
from dinner, fine parsley, small onion
and small cubes of potato. Fill the
pies with the", meat filling. -placing on
the top of each a piece of butter and
a slight sprinkle of flour. Make a
dressing of one cup of stock thickened
with- a tablespoonful of cream and the
powdered yolk , of a hard boiled egg.
Pour over the patties when serving.
These are delicious when baked with
chicken or poultry drippings.
, s < -—.. — *— " -
\u25a0 Italian' Tomatoes
/ \u25a0 \u25a0\u25a0\u25a0\u25a0 \u25a0
Mm. C. V. Vacts, 221 East St. James
Street,' San Jose
Scoop out the contents of a half doz
en round smooth tomatoes, leaving the
shell. Fill the tomatoes with maca
roni that has been boiled, tender in
salt water. As you boil the macaroni,
sprinkle with cheese I and Beason with
salt and red pepper. \u25a0• . Bake in moderate
oven about 30 minutes. Servo with to
mato sauce made . of , the following:
Place in saucepan the tomato scooped
from the shell, also a pepper and an
onion cut in small pieces/ v Let 'boil
about 20 minutes, strain through 'a <
colander, return t to flro and- thicken .
with', one tablespoonful of flour and >
one of butter. / , " • \u25a0
• Devil's Food Cake
Mine. Ilonrtnnc, 4X42 . Seventeenth St.,
\u25a0 San Francisco >
Part I— -One cupful brown sugar, half
a cup of butter, one cup sweet milk,;
three eggs, one teaspoonful soda into
two cups flour. \u25a0
Part 2— -One, cupful brown sugar, one \u25a0
cupful grated chocolate,; half a 'cup 01
sweet milk; flavor*, with; vanilla. \ \u25a0 -:
Put ' part- 2 : on > th»^ stove,- using a'
double' boiler, -and let it come: barely to
a .; boil; take it ioff ' and cool : and - mix'
with"part 1.. 'Bake- in -layers and: put
the following icing between: ,'.,
Six rounded tablespoons grated choc
olate,., one and ; av half j.cupa -powdered
sugar,:whites;of .three eggs. ! i Beat the ;
whites* buti very.: little; stir in -the choc- ;
olate;: then' pour^ in' the sugar gradually;
beating -wel 1. -- Set . on , sto ve and let it '\u25a0.
boil a i little; - /
flannel. Yes, as you say, I suppose It's
impossible to have too njiany safety pins
for a baby, and here's another arrange
ment for holding them, a pin book of
Mutton Souffle
Mrs. Emma Brines, 3534 Twenty-fifth
Street, San Francisco
Mix a cupful each of chopped mut
ton and mashed potatoes, a teaspoonful
of salt,: half a teaspoonful of savory,
a little chopped parsley, one grated
'onion,, the yolks of two eggs beaten;
fold in the whites of the eggs, well
beaten. Bake in small patty; pans for
half an hour. Serve very hot.
For SandTvfche* — Two hard boiled
eggs, one can of '^ sardines, one raw
onion,' one*, pinch of red -pepper, one
pinch of salt, chop all together very
fine. Spread on crackers. .'.
Boston Brown Bread — Two cupfuls of
graham flour, one cupful of cornVieal.
half a cupful of. molasses, one sp\on
ful of salt; one spoonful saleratus, one
pint of .- boiling water, mix salt and
soda in meal, molasses in water, then
stir.,, all together. Steam three hours.
• - .\u25a0\u25a0-""
Kidney Saute
Mrs. C. F. Vagts, 221 East St. James
Street, San Jose * !
, Cut away the fat of a"' beef kidney,
cut meat in small squares, put in col
ander: and pour boiling water and salt
over about three times, -to take sway,
strong taste;, dry thoroughly. Have a
pan hot and drop In butter about the
size of half an egg, then put in the
kidney, also an onion chopped fine with
some parsley, season with salt and pep
per. When nearly finished sprinkle
flour over same and just before tak
ing from the stove, stir in a tablespoon
ful of vinegar. v
r~ \u25a0r , • £&$&
German Cookies
Theresa M. Levy, 1123 Scott Street^
» San Francisco
Half pound butter (without salt);
two eggs. -one cup sugar, flavoring.
Melt butter, then add sugar, eggs and
flavoring. Beat thoroughly until like
cream. Sift -enough , flour with
teaspoonful of yeast powder, to make
a paste sufficiently soft to ' roll. Roll
on floured, board,- cut with cake cutter.
Place a little sugar and chopped al
monds* on each cake. Bake in pans
thorough greased with butter. Quick
oven. These are delicious. None better.
*; To Make aCurosity Jug
Mrs. Till, 117 Jefferson Street, Watson
Get a two quart Jug or larger,, if
\u25a0wished.", and gather enough nicknacks
and trinkets to cover IL Take some
putty, roll out to. the thickness of half
an mch \u25a0-_ and place around tho jug.
Then put on the trinkets, pressing them
firmly, into -the, putty.. The more you
have, • the better the Jug will look..
When all is well hardened give a coat
of gilt paint and you will have some
thing odd as well as ornamental.
1 Sweet Strawberry Cake
. Lnvlna Honnn, -. Pleaiianton "\u25a0' _/.' ;
Thfee^egsrs, one"cupful of sugar.two
of flour, -one tablespoonful 'of butter,
a teaspoonful heaped, of baking powder.
Beat the butter and sugar 1 together, and
add; the eg&s well -beaten. Stir in- the
flour and baking powder, - well sifted
together. Bake in .deep" tin- plate.' This
quantity.- will \u25a0"-. fill four ••plates.* oWlth
three ' pints , of ; strawberries j mix a cup
ful' of sugar, and mash 1 them a. -little. 3
Spread' the fruiti between -the. 'layers of '
cake.'The top layer of ; strawberries; may
be covered: with ,a^ meringue 'made with i
the' whltefof fan; egg. and-a" teaspoonfulv
ot" powdered -sugar. : Save' the -.largest -,
berries>>{ind Uhem' around fin.
circles "on 'the? top .in the iwhite frost- .
ing. -'• This > makes >\u25a0 a. very \u25a0 nice .< dish, as
well'as a-mostdeliclous cake." v -
embroidered linen : mounted over -card
board, with leaves of llannel inside for
the pins; and here is" still another, a
dainty but capacious pin cushion cov
ered with every kind and size of pin a
baby "could possibly need."
"TJie baby books are popular Just
now," said the designer, "and here Is
one that has^ found especial favor, a
wreath of little pink roses; and blue
forget me nots embroidered on the
white linen .cover. You see there Is
space Inside 'for a record of 'all the
great events of the baby's life—the date
of the of its first tooth and
the various kinds of damage done
(after; the manner of the Newlywed
Raisin Recipes
Mrs. C. 1.. Walter, 1526 J Street, Fresno
We dwellers in Fresno have recently
had a' Raisin day, as all California
knows, and, some-other places as well.
During: the Raisin. day campaign In
numerable^ recipes were scattered
broadcast. As a loyal • Fresnan, I felt
in duty bound to try many or these,
and some excellent additions to our
table have resulted. Had our raisin
committee realized the importance of
"the Modern Housekeeper's page of The
Call 'as an advertising medium, they
would have urged the ladies, to send
to it raisin recipes. "I put raisins as
first of. all foods I know of." says Dr.
Josiah Oldfleld of the Royal College
of Surgeons, Oxford university; there
fore, good housewives who read The
Call in the interest of the health of
your families, try these few good
recipes, culled from the many:
Raisin Clabber Pie — One cup seedless
or - seeded raisins, chopped fine; one
cup sugar, one cup clabber milk, two
eggs, well beaten; a quarter of to. tea
spoon cinnamon, a pinch each of cloves
and allspice, two tablespoonfuls of not
very strong vinegar. Makes one* pie.
Bake in open shell. Beat whites ot
two egga, sweeten ' with two table
spoons sugar, cover pie and brown
slightly. Delicious.
. lt.-ii-.in Plnivhcel* — Two cups flour,
one cup seeded,- chopped raisins; half a
'cup 'of chopped 'walnuts, half a cup of
milk, tablespoon butter, one and a half
tablespoons sugar, one teaspoon baking
powder,, half a teaspoon salt. ; Mix
raisins and nuts. Sift flour, salt, sugar
and baking powder; -add butter. When
\u25a0weli blended, stir in milk f roll dough
in thin, sheet longer than wide, sprin
kle raißlns and nuts, over it; roll up
compactly, cut crosswise in slices two
inches wide; place them cut, aide up,
not crowded, In baking pan, put over
the top a fourth of a cup sugar and
one tablespoon butter cut in bits. Pour
'.one and a half cups of boiling water in
pan; bake In brisk oven for. 20 min
utes. .. . .
Rntain Sandwich — Delicious for aft
ernoon teas/ picnics or children's
lunches. Chop fine • one cup seeded
raisins and one cup walnuts. Mix with
whipped cieam, season with salt, and
spread between' thin slices of bread.
Children, like Oliver Twist, ask for
: "more." «
Chicken Fricassee
Mm. Byron Gtxrnette, 461 Xoe Street.
San Franclnco
Clean and cut up two chickens. Put
a large slice of butter in a kettle. Cut
up two large onions in slices and Try
"them brown in tho butter, then take
the onions out and put the chicken in
the butter and fry nice and brown on
all sides, . being careful not to let it
burn. Then salt and pepper and al
most cover- with boiling water and let
it stew, slowly until tender; then add
\u25a0 one ;cari "> French 'mushrooms and " one
pint rich milk, or-half milk and half
cream, and thicken with one table
spoon of flour and cold milk. Add
milk slowly to flour and It will not be
-lumpy. Serve on a hot platter covered
with hot baking powder biscuits
broken in two and buttered."
Things Worth. Knowing
Mlm Mabel Fletcher, 442 Third Avenue
To Exterminate Ants— Wring ' out a
sponge in a solution of sugar and
water and put on -a plate in room in
fested with the" insects. Very soon it
will be filled with ; ants ,and ; may be
"plunged into boiling water to get rid
of. them and may be used again in the
same way. . .•\u25a0•.:\u25a0 .
MCeep the. wax coated boxes in which
•crackers are packed, for. they make
excellent polishers for irons instead of
little blocks of.parafflne wax, generally
mmi'il 'j> l fi"i^.l!BßWtf*TWWilHiß'' . -\u25a0• ,
To produce brilliant light a pinch of
salt ;may be put ilnto the ..lamps when
they are .filled with oil; will cause
them *to .burn , more : brightly. .
Rubbing lamp .chimneys with" -'salt
\u25a0after.? washing them gives them a -sur
prising brightness. -
• Paint on cloth -or-, woolen, substances
jean be ! readily 1 removed by. chloroform.
Keep , the : chloroform bottle 1 well corked
while rubbing; :as it ; evaporates; rap-
Idly: \u25a0 pry -•/-;\u25a0' uVV.>; • ••• " v • ' \u25a0 \
For Calla Lily Stains •
ijl, A. Lucas," 446 Ruthven Avenue, Palo
\u25a0-\u25a0-•' * ' \u25a0 -\u25a0 Alto ' "• . "... ':<. -'•\u25a0 \u25a0
;> Tajte I one-fourth, bar, of :. laundry soap
\\6\ one gallon -water; ; heat: until .soap
has ; dissolved ; > pouri in X one - teaspoonful
*of 'kerosene ; - soak \u25a0 garment I over \u25a0\u25a0 night
: in icold water.::,wring*out,"'put ; . in'suds
.for half an hour; -the C stain r will :dis
'• appear. :W *."\u25a0'\u25a0 * •-
ba"by) with that new instrument, a full
description of its christening, the his
toric day upon which it first pronounced
. witat could be indulgently construed as
a word, and later, when it has learned
to talk, somewhat more the
witty and original remarks whicn
every baby is supposed to utter."
'', "Havel many different styles of bibs!
Only about -three dozen or so. . Here
are some of them; pointed and round
andr«quare; single or double: hem
>stitched or scalloped or edged, with
lace^- This little one ' with' a double
effect,, sort of a collar portion at the
top and the bib underneath, fs par- .
.tlcularly ) pretty. "I - suppose you have
seen the bibs made out of embroidered
handkerchiefs. In all of these there
is ajittle plain :underbib .of soft pad
ding or quilting which is worn be
neath the upper bib of delicate and
sheer material. But the most service
able bibs and those that the average
mother will thank you most for are
made of marsellles or fleece lined pique
with button 1 holed edges and simple
designs in Frerich work."
"That seems an odd Idea to make
an embroidered flannel cover for the
hot water bottle" —
"And yet," answered the woman of
embroideries," "you. wouldn't think of
putting, an uncovered rubber pottle
close to such a delicate little creature
as a baby; and. while you are making
a. cover why not make a^ pretty, one?
There was quite a demand "'for these
last Christmas, and the ones most used
were stamped on fine white flannel and
embroidered with white and pale col
ored silks.
"Here is something else that may be
new -to you: now . and then the cus
tomary baby basket for the toilet ar
ticles is replaced by one of these boxes
covered with embroidered or hand
painted linen. There are compartments
here for all the things — the soap box,
the comb and brush, the powder box
and puff, and the ever needful safety
pins. ''There is a lid which shuts down
and» protects the contents from dust,
and as the boxes are very dainty, with
tiny embroidered flowers on the linen
covers and delicate padded linings, al
together I think they are quite as de
sirable as the baskets, if not more so.
"You say that the baby shoes look
as if they were hard to make: on the
contrary, nothing could be easier. They
are stamped fiat on the material, you
know, and first embroidered, then cut
out and sewed together. There are
ever so many pretty styles- to. choose
A Budget of Excellent Nut
C. E. Armstrong, Snlraa
>'ut Cake — Half a cup butter creamed
with one and a half cups of sugar three
eggs well beaten, half a cup milk, two
and a half cups flour sifted with one
and a half teaspoonfuls of baking pow
der, one teaspoonful lemoji extract, one
cup chopped nuts stirred in last. Bake
in a loaf and spread with icing: made as
follows: One cup sugar and four table
spoonfuls of water boiled together until
It hairs when dropped from a fork.
Pour sl6wly on the stiffly beaten white
of one egg. flavor with lemon and beat
until smooth and white. Decorate the
cake with Waives of the nuts.
.Nut C«t»klf s — Two rounding table
spoonfula of butter creamed with half a
cup of sugar; add one egg well beaten,
two tablespoonfuls milk, one cup flour
sifted with one teaspoonful baking
powder, one teaspoonful flavoring (I
prefer lemon), one cup any kind of nuts
chopped.. Drop by spoonfuls two inches
apart on buttered tins.
Walnut Cream Cake — One cup sugar,
one large tablespoonful of butter,
creamed together, one egg well beaten,
one cup sweet milk, two cups sifted
flour, two heaping teaspoonfuls baking
powder, flavor to taste. Bake in three
layers and put together with the fol
lowing cream filling: One pint sweet
milk, two eggs, three tablespoonfuls
sifted flour. one-_c_up sugar, flavoring.
Put two-thirds ot the milk on to boil,
stirring the sugar, flour and beaten
eggs into the rest. When the milk bolls
Btir into it the cold milk, eggs, etc.. and
,cook~until as thick as custard. When
ready to take. oft the fire stir in a cup
of nuts chopped fine, and when cool add
flavoring. Spread between the layers
and frost the top. and sides of the cake.
Delicious. .
Walnut Fudge — One cup white sugar,
one t cup brown. sugar, three tablespoon
fuls chocolate,' 1 - three-quarters cup milk,
butter size of a walnut, half cup chopped
.walnuts. Mix all together (except nuts)
and boil 20 minutes or until it forms a
soft ball when dropped into water. Take
eff the fire, stir in nuts and a teaspoon
ful of vanilla, pour into buttered pans
and mark in squares while warm.
Hamburg Rolf
Mrs.', John Fin eland, * 1262 Depot Street
Grind a round steak, cut thick,
through a food chopper; add six olives
and several sprigs of parsley, also
ground; one onion, grated fine; salt and
pepper to taste; mix thoroughly and
form into loaf; dredge with flour and
place on top three slices of bacon,
rather thick. 'Bake 20 minutes -and
baste frequently; remove to hot plat
ter: add a little water to flour in pan
and pour gravy around the loaf.
Homemade Soap— Save five pounds of
any kind of grease (mutton is the
best); melt until . the consistency of
cream and place in a deep granite
pall; dissolve a one pound can of
lye with' one pint of hot water
and when cold add to. the grease with
half a teacup of borax. Work with a
paddle until thick enough to spread.
Line a large bread pan with paper,
then a piece of old muslin, spread, and
when not too hard cut Into bars. Have
made this soap for -years and find it
"* Pork Cake
Mrs. H. E. Hobbs, Gibson
One teacupf ul *of fat salt pork.
chopped •fine; one cupful boiling water,
one cupful sugar, one cupful molasses.'
four and a half cupfuls flour, one tea
spoonful soda, one cupful seeded rais
ins, one teaspoonful each of cloves, cin
namon and nutmeg, two eggs (save
white of one for icing). This amount
will make one large and one small
cake. Put in the baking pans a layer
of butter and" raisins alternately, first
rolling the raisins in flour. Bake the
largo one about 40 minutes.
Salmi of Game
Mrs. Ethel FoNom GUlenple, 2925
; _Wheeler Street, Berkeley
Cut the meat from cold roasted game
into small pieces. Break up the bones
and remnants, cover with stock,' sea-son.
8011- down, to a cupful fora pint of
meat. . Fry. until brown two onions cut
fine in two tablespoonfuls . of butter;
add two- tablespoonfuls: of flour; cook
until -'-done';. brown..-? strain the liquor
in which bones-were boiled and add
gradually to the butter.' and; flour. Add
one tablespoonful lemon Juice, two
tablespoonfuls <\u25a0 Worcestershire sauce
and the pieces of meat. Simmer -15
minutes." : Serve with peas in the center;
and the meat .on toast around, the edge.
from; these made of linen and plqu«
with little straps that button across
are popular and so are these that lace,
and these little linen slippers that tta
around the ankles with ribbon bows.
The moccasin shoes are favorites, too:
they ane generally made of white kid
with afdesign of tiny flowers embroid
ered on the front.
"Tou wish me to tell yon about these
other things here? Well, the little
bracelet shaped contrivances of em
broidered ribbon and elastic are baby
armlets for holding up small sleeves so
that they will not slip down over th«
tiny hands; babies always strongly ob
ject to having their hands covered.
An.! this is a baby carriage strap, made
of heavy linen with a vine of Mttls
daisies running through the center.
You. see, the ribbon is passed through
these two buttonholes -near each end.
then through the rings in the carriage
and tied in big bows on top, one at
each side. They are always embroid
ered in washable silks or cottons so
there is no difficulty about keeping
them clean.
"This set for the baby's crib con
sists of a linen bedspread and pillow
sham embroidered with forget-me-nots
and rosebuds and small bowknots.
These cost a small fortune to buy, but
any one who loves to embroider and can
do it well would be able to make them
at a small expense.
"Baby sacks, of course* are always
in evidence. The nightingale model,
cut like this one in & single piece and
tied together with bows under the
arms, is used more perhaps than any of
the others Just now, but all of the-
Jacket etyles. as well as the crocheted
and knit ones, are still popular.
"Caps, it Is hardly necessary to say,
are legion, with the Dutch cap still In
the lead. "This has a piece turned back
across the front which makes It more
becoming to most babies than tha
plainer styles.
"Carriage robes like these of fletfce.
lined plQue or cashmere or any other
suitable material make lovely gifts;
and as all of these things become soiled
very qulokly and have to be sent often
to the .laundry or the cleaner's it Is
hardly possible to have too many of
"In fact, as I said before, there Is
really not the least harm In duplicating
the articles of a baby's outfit, for no
matter how many things of each kind
an infant may have. It is pretty certain
that a use will be found for them alL**
To Make Bisque Flowers
Jlri. L. E. Rowley, Red Blaff
Take the test at flour, add water to
make consistency of batter for grlddla
cakes. Have a shallow, vessel on the
stove with boiling water. Take a p*a
plate, oil It slightly but evenly with
linseed oil. place pie plate In the vessel
that contains the boiling water, pour
In the batter evenly until it is about
one-sixteenth of an inch thick. You
will see it begin to change color and
after it is all the same- color take It
up, fold it over two or three times,
pour in two or three drops of linseed
oil and work it well with th« finger*,
and fold in a clean napkin. When
ready to begin work break off a small
piece, color with green paint (I U3©
the regular artists* tube paints), then
break off another piece and color with
white until it is a beautiful clear white,
then add red until it is aa deep a
color as you like for a rose or bud, and
go on with other colors as you may
desire to make violets, sweet peas, etc.,
but always put In white first before
adding your other color. For a rose
take a small piece about the size of a
small marble, roll it in the palms of
the hands until quite round and smooth
and no wrinkles or creases appear, then
press between the fingers . and thumb
until very thin and transparent. Lay it
in the palm of the hand, take your
finger and roll from you. making the
roll loose at one end. This will form
a center for the rose. Pinch off and
then continue to make the leavea in
the same manner, except that you do
not roll them, but build each one to
the bud. placing them on so as to
look like a rose, until you have it
the size you wish. Always pinch off
the extra amount at the bottom, keep
ing the rose flat, so that it can be
glued to any foundation you wish to
For the green leaves roll out tha
green bisque you previously colored
with a small rolling pin or bdttle on
a very smooth surface until very thin.
Take a natural leaf from a rose bush,
the larger the better; press down Into
the bisque with the wrong side of the
leaf down; cut around the edge of tho
leaf with a fine needle; lift them and
set aside to dry. Make stems by roll
ing into very small threads. When
dry they can be glued on to a founda
tion, and make beautiful wreaths and
bouquets, and there are many things
you can decorate with them.
I have a bouquet set back in a box
and framed. They nave been mads
nearly 15 years and are as bright and
handsome as when first made.
Rum v Omelet
Mm. J. R. Knelln, 1320 Eighth Street,
Put a small quantity of lard Into s
pan and let it simmer a few minutes
and remove it; wipe the pan dry with a
towel and put in a little fresh lard
in which the omelet may be fried.
Care should be taken that the lard
does not burn, which would spoil tha
color of the omelet. Break three eggs
separately. Put them into a bowl
and whisk thqroughly with a fork.
The longer they are beaten the lighter
will be the omelet. Beat up a tea
spoonful of milk with eg*s and con
tinue to beat until the last moment
before pouring into pan. which should
be over a hot flro. A3 soon as tha
j>melet sets, remove the pan from tha
\u25a0Tiottest part of the fire. Slip a knifa
under it to prevent sticking to the pan.
When center is almost firm, slant tha
pan. work the omelet in shape to" fold
easily and neatly, and when slightly
browned hold a platter against th«
edge of the pan and deftly turn It out
on the hot dish. Dust a liberal quan
tity of powdered, sugar over it and
» sin are the sugar into neat stripes with
a hot iron rod heated In the coals.
Pour a glass of warm Jamaica Turn
around it and when It is placed on tha
table set fire to the rum. Add a
little salt just before folding It and
turning out on dish.
3lr». C. Woolner, TbomaMon, Solano
Six eggs beaten well together, about
one pound of spinach, two lobes of
calves brains,' a half cup of Swiss
cheese grated, three-quarters of a cup
of olives oil and one teaspoonful of but
ter. Boil the spinach and squeeze It
very dry. then chop fine: also boil. the
brains and chop 'fine- Mix the brains,
spinach and eggs together and salt to
taste and one level teaspoonf ul of Span
ish pepper. Should the mixture be . too
soft add rolled crackers of bread
crumbs. Make a paste like rich, noodles
and roll in a very thin sheet, spread
your filling on it. wet the edsres and
put, another piece of paste, rolled very
thin, on the top: cut; carefully with a
ravioli cutter In small squares, then
/drop in boiling salt water and cook 10
• minutes. \u25a0 *

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