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The San Francisco call. [volume] (San Francisco [Calif.]) 1895-1913, February 27, 1910, Image 10

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* *Xot a whiff of the odor of cooking is to reach the invalid's nostrils'* n
f-y^ HERE may be physicians who join
* I to a knowledge of materia medica
I what could be called a familiar
acquaintanceship with attractive
yet wise dietetics. In all my long
life I have met in th« sickroom with
but one who could advise the nurse or
mother intelligently upon this head.
And he departed a life that was all
benignant usefulness a score of years
In grateful memory of him, and in
the faint hope that the mention of his
ekill in a line too little respected even
In cur enlightened day may move
others to generous emulation, I take
the liberty of transcribing here a tribute
paid to him in the chapter headed "The
Sickroom. "\ in '•Common Sense In th©
"This man owed much— l suppose no
body ever knew how much — of his suc
cess in the practice of his -profession
to his tact and skill In devising palata
ble and suitable nourishment f<w his
patients. I well recollect the childish
pleasure, with which' I would hear him
fay, »'htn "the i violence of the attack
had passed, 'Sow, my dear child, we
mui-t begin with kitchen physic*' and
the glow of amused expectation with
which I would watch him. as. with an
arch pretense of mystery, he beckon
ed my mother from the room to receive
his 'prescription': the impatience with
which I awaited the result of the confer
ence, and the zest with which I ato
whatever he ordered."
I may add one or two things not *=et
down In the extract from my first cook
From this genia! and wise Galen I
first learned the advantage of chilled
broths above hot in certain disorders, I
inly echoed the Incredulous Surprise of
my mother's exclamation when he sub
joined to a recipo for what we would
now call "bouillon": "Then, madam"—
impressively— "let it get coW and' set it
on the ice until it jellies."
"Doctor! You don't mean she is to eat
It cold!"
"Ice cold, if you please! Hot drinks
just now would not be good for her.
She will like it?"
As I do to this day. A recipe for tha
delicacy wlll.be given presently. It is
grateful to the- inflamed -throat, and
agrees better with an irritable stomach"
and tender bowels than hot bouillon.
Another point upon which my dear old
doctor Insisted was that each meal
should be a surprise to the invalid. Xot
a whiff of the odor of cookery was to
reach her nostrils.
Lastly, the jelly,, or broth, or bird, or
bit of steak must be served with dainty
ceremony. •
In that early home I learned a lesson
upon which I have laid great stress In
other households with which I have
eince . had the happiness to be con
The invalid is the person of greatest
Importance in the family while the ill
ness lasts.
To quote again from the chapter upon
"The Sickroom":
"The invalid's chamber should be the
most quiet and cheerful in the house;
a sacred Isle past which the waves of
domestic toll and solicitude glide si
If. as is the case in thousands of
homes, the mother's room Is the tem
porary hospital, let hospital regulations
as to quiet, method and exquisite clean
liness prevail until the patient is dis
charged cured. I' like that old-fash
ioned way of-establisliinß the ailing' one
In what Frederika Bremer taught us to
e&U "The Innermost" of the home. One
cf the tenderest mothers I know says
merrily of her brood now settled in
houses of their own: "All the diseases
known to infancy and childhood were
'had* in my room and bed. And so
heartily did - tfie youngsters appreciate
the dlstlnctidn that I sometimes sus
pected them of malingering In order to
ret there."
Another mother never will forget the
ecstasy of her big six-footer college boy.
sent home on cick leave," when, he ], was
ensconced in "mother's bed" upon the
second floor instead of dragging m£ ach
ing bones and head up another flight to
the boy's dormitory.
"It is like resting upon, clouds!" he
sighed, nestling down into the elastic
softness of the mattress, "and very near
the gates of heaven."
"How to Tempt the Invalid" "stands
at the head of this paper. And it has
deeper significance than, appears at
the first reading. That reader has •
been singularly fortunate who has not
known by experience the need of be
ing tempted, by every cunning art love
can devise, to linger longer in a
world that has ceased to interest him.
Suffering has weakened the" desire to
live. He must be coaxed back to a
normal principle of self-preservation.
I have spoken of converting "moth
er's room" into a temporary hospital..
Omit no precaution against infection
that would prevail in the latter. If
there be fever, remove non-washable .
draperies and upholstered furniture
before installing the invalid, and have
the room thoroughly cleaned. Avoid
the cluttered look that "may belong to
a luxurious chamber but never -to a
"See that the medicines are out of eye range before you offer food."
hospital ward. Have a light screca
that may be drawn noiselessly' be
tween the bed and door, or window;
have several small stands. Do not
serve meals upon the same that has
held the tray of medicines. And see
that this last is clean out* of eye
range when you offer food. It is hard
enough to summon up relish for nour
ishment without adding provocatives
to distaste.
The tray upon which food is brought
should be set forth with, the prettiest
china and glass, and the cleanest and
finest napery* you have. See that you
do not crowd it. Serve one course at
a time. First, bouillon or broth, and
wafery slices of bread or toast, flank
ed by a tiny vase containing a single
flower. One canny nurse (amateur)
has a different flower for each course,
thereby enhancing the 'grace of the
surprise element in the ceremony.
Second. If meat be allowed, a bit
of the tenderloin of a steak, rare and
hot; or a French chop with a frill of
fringed paper about the bone; or a'
couple of broiled oysters, and should'
the awakened appetite crave .more,
two more brought 'in piping hot; or
half a squab, the most savory, of
birds; or the ; second joint of 'the leg
of a small broiler, or if light meat be
preferred, a slice of the breast. A
suspicion of -currant jelly rriay accom
pany the, meat, and a sprig of cool,
crisp celery. Do - not omit " this ; bit of
greenery. Celery has marvelous vir
tue'as a nervine, and is an appetizer
as well. A Sr French roll,, or a slice, of
graham bread,- or a finger of lightly
toasted bread is eaten with the meat.
For a „ convalescent, or the Invalid
whose digestive apparatus. is in fairly,
good working order, ' let the next
course be a* fruit salad, . or., a leaf ; or
two. of heart lettuce with French
dressing:! Graham or oatmeal, or,; best
of all, cassave crackers, go well here. .
If v the patient is allowedto eat fruit,
let it wind up the diversion. .For
eating is that to the shut-ln.-'and' the
more 'diverting you make . each -meal
•the more; good the' food wiirdo.him.
TJou eat to live. Unless the proverbial
"coming appetite" of the convalescent
have ! seized-, upon him, the "one you
seek to "tempt" and serve; look3!for
"Converting mothers room into' a temporary hospital."
ward to the . appearance of ""the ".tray .
you never failed "to make attractive,
as a relief from' the boredom of the
sJowiy. dragging hours.- You hay«
grained a point when he looks .up. with
Borne show of interest at .your en-,
trance, and a quickening of eye and
gesture that says: "I .wonder what
fihe is going to show me now!" *lt is
a proof that the temptation has be
gun to work. Count 'nothing, a
trifle, or a , tax upon your time and I
thought. . that may assist faltering, dis- '
<:ouraged nature to regain tone. I re
call one tedious illness; long days of
pain and languor, and nights -of hor
rible physical depression, acting and
retroactlnpr upon the enfeebled body un
til all light had left the earth, and I
\u25a0had no strength '.for a heavenward
look. Mental and physical forces,
were at their, lowest ebb 'one endwy"
February day, when.^artvakenlng from
uneasy.' slumber, I v sawruppn the stand"
beside my bed 1 a slender vkse holding
three\"sprays of white: hyacinths '' the'-'
beloved hand had set silently there to
..greet my . openinpr. eyes..' T put" out; a
; tremulous, hot hind to grasp the frail,
cool sterns, and ( ;kißsed the white bells;
;as ? 'l .would.. wePtome a -long-absent ;
friend. ? I began to get well from-that
instant: .' . \u25a0 \u25a0<\u25a0 * ; ' : / ' . ':%' "\u25a0\u25a0 ' ' ,' '-.'. y ' : ' -
"Accentuate the gray « day by gentle.r
ingenious 'surprises.- Keep far from the ".
"sacred." isle"' everything 'that ,: could',
startle.; shock or ; worry the . sufferer: 1 1
is*\ enough— too \ much^th&t he = lis '. laid ':
aside from ' usefulness and > the
healthy -men may ten joyn aijj^ber^the/;
stronger! for; both. > Enough|it^aik {erery •
hour, represents to his tortured© infjagr..
lnatlon: returnless \u25a0 ; opp6rturiM"i|j?*t<jfr; : adri* ;
' yancement : 'ln*- his 'chosen,\u25a0wark.'i^^wara
and onward. > So far as you can"i"terppt"
him to believe" that the .world^'swings:
on smoothly f for those f whose 'welfare Is i
dearestlto him, that he is losing nothing '
of ; value ; by ". compulsory.! inaction,' do^ it.". .
If you must dissemble ' the truth;- be as- ;
.sured that the recording angel will enter
the ; act— f or. ? love's .'sake-^-onrthe .;
side'of the-Book of Refnembrance:
Jellied Cbicken<Sbuillon. ; .
C^ean and Joint a . small ; : fowl ; crack
all the bones, put ' it over the ; fire with ; a: :
- quart f of cold water ' and coyer, closely.--
Cook steadily, until » you ; have: a'^ pint >'of _.- '\u25a0\u25a0•
II fluid." ' . Remove -from 'the* fire ; 'and'- set -,
away, ••'-still covered,^ to get perfectly
cold. ;Take off every particle of fat;
strain off the liquid, pressing the meat
hard to get out all the nourishment, and
season to taste. Put 1 over the fire again,
and when-it boils drop in the white"~"or
\u25a0:: »\u25a0\u25a0>.*\u25a0\u25a0\u25a0;'\u25a0 \u25a0-•.\u25a0• . \u25a0\u25a0-. \u25a0 . -
Potato Bread : ' ;
WI^L, not' the housemothers of'the
Exchange try my way of making
potato bread? : A <
First, 1 allow. "tyro-thirds mashed" potato
to one-third white floor. . I *Ift the flour
twice with three-quarters "of ;&;teaspoonful
of baking powder and a little salt (about
a teaspoonful). Next I Voile up potato
&nd. prepared -.flour "well together, using
lard 'enough to make a ft iff dough. This
I roll isto , a > sheet as 1 for other biscuits.
1 never t use water -i or; milk:' they would,
make the dough tough".- 'I. el-ease c. large
Gripping smn , well E and cut t%e d6ug"h into
diamond', shapes. .'.' Lay these' in', the' pan
and bake.' .-If you ' have 'to turn rthe diar
nrconds. upe 'a cake-turner. '\u25a0. They should I bfe
lone • in. about ten minutes". 'Bake quickly.
Long^ baking ' spoils'* .tha cakes. ' ..Send j to
Lable hot. - Split- open.- and put on plenty "
3f fresh butter. < Some persons like a little •
caraway seed or a few currants. Vt Either
Is good, but yse only c-ne> at a time. '
The -old-fashioned potato 'cake had no
baklrtg" powder in it." \J; tried it and con
cluded the powder made It more digestible.
[ bake -mine: ln a brisk oven. Remember
to use laird' Jn making the dough and your,
ywn Judgment as to quantity. ,' Xou may.
ask, "Why- not butter?" Butter toughens
thedough^ ••."
Please try it and tell us j how. you like'
It. t.Tou \u25a0 may have to make it several
times hefore you get it just right,' But you
!^av« to do 1 the same' -with a. fancy cake.
I hope I- have 'made my'; recipe clear.
Fravel over our way. some time and I will .
make you some potato' cake. \u25a0 '".,•.;
Some time ago a correspondent asked for
1 recipe ' for -, rhubarb -wine. : I ; have one
which . I will send if you would like to
have.lt/ **/ '. ' ' ;--, -...' . '•\u25a0
A. FARMER'S WIFE (Anaconda, Mont.).
Wouldn't I like to* your way,"
md the way of a. score of other house
nothcrsWhom I have, |n mind? If we
:ould only, .have a .big. camp-meeting
somewhere in the. boundless, 'magnificent
IVest.- and a grand ,'aU-the-afternqqn .
ea drinking everyday for a week! Can
,'6u/ Imagine' anything jollier? Think
vhatit would be to, me to meet, face
o -face, even one-tenth . of the women
rhb, write" to the Exchange yearly! \r
Bon' t wait for. that, ; but": let u3 have
be recipe for rhubarb wine, and any
)thefs lor which you' can' vouch. .
• \jTOUy
The child subject': to this dread disease
should 'bejwatched;' at bedtime 'for signs
of cold .taken during the day: 'If such v
appear. \ Riyft at, onee v a. teaspoonful^ of i mo
lasses, the refined "-brand. , For a child .in
arms, half a teaspoonful. diltAed with a lit
tle water ;? about . lukewarm.^answers" the :
same purpose! t Two ', of my* children had
frequent : attack's rof • croup. r but i after hear
ing phthis 'remedy (and it. I ceased
to awaken wlth^my heart -in^. my mouth, as
hacf often happened before. ;' "' '- *>' -,'. '
-, -. . "> Arid Chickens." '.J \u25a0
•In this .':daVv of /motherless, chicles, .'At*
may" not btf* amiss? to .know • that' if, A* ter
a i storm; " you ' Bhould ; find , a dozen or so ;.
laid : out stiff, wet , and; cold,'; you need "not
aeepalr.- Gather,* theniT up ; and carry " them
Into . the \~ house. - Pour ' a 'j. teaspoonful •;' of \u25a0
warm . mllkVarid .water . down - their 'throats, ,
then- immefpe \u25a0 them, 1 one by. one.' in warm "
water, for a 'few seconds.: TV'lpe". them as v
dry as :posslble, ; %andiput "\u25a0 them in: a: cloth-*,
near the- flre.. f or^near. a \ lighted , bifrneur. \u25a0
In -: a , gas ; stove~ ",' In ; less \ than an > hour, *«f
you 'are 'as ' ; lucky 7as . I .; liave -been ; upoa »
fllvers \ occasions; nine . out 'of i twelve -, will -,
be little' chicks. I.* have -'saved ' month-oldi'
chickems i in' this - way. V ' 'J, '\u25a0'"--
To destroy ml^es arid- lice : in)the"chicken- : :
coop, ; pour' a - - plht'i of v boiling v water ., over :
two.' ounces -of.' loose "> tobacco _* and 'j let Mt •'.
stand- for an' hpurVor. more, '.-' Heat one. pound ..
of '; laid •or dripping /over •' the 1 gas, ; add ; the .
water strained < ' f rpni i the > tobacco." ,*\u25a0 and 1 10 ;
conts' worth ot 7, carbolic ' acid. • .Mix
withVa.: stick! and } brush t the \ liquid^byer^
nests, .^ roosts '. and corners •of the ,'coop. and
in -twenty- four : ; hours the *j place J may be
entered \wi th , som« ' degree^of comfort. ; , : > .
vi j read i the 'i EJichange feveryjelay f and * Sun- 'is
an : egg. 801 l one minute and strain -
through flannel without squeezing. -/When '
coldthe bouillon must be "set in ice to
jelly.- -' : \u25a0 '•/-';' . . '/\u2666 *
.- Chicken 'Broth. *\u25a0;}. .
Crack ' the bones of half a fowl and»
cook slowly in. a quart of water urtfil
.the" meat drops from the bones. Strain,
pressing hard; add a helping table-
V'spoonfurof washed rice and simmer* hal* .
s. an hour. Stir! in then half a cupful of
. milk, and season to taste with salt, pep-,
per and minced - parsley. i,et it just
.come to a boil and take up. Serve hot.
',-. • \u25a0 Boef Bouillon.
One pound 'of perfectly lean beef, cut
fine but not chopped* so closely, that It
will "mat" in cQoking.
Put into a glass jar without water,
screw on the top lightly and set in a
»pot of cold water. Bring very slowly
to a boil, and keep this steady, until the
meat' is white and in- rags and all the
\u25a0Juices, are extracted. jFour hours are
not "too much. Open the jar, podr the
contents into a bowl and season -to '.
taste. Lot it get cold and take" the
. cake of fat clean from the top. Serve
* ice cold, or reheat, as you think best.
Celery salt imparts a pleasant flavor' to
. this..' ; \u25a0\u25a0 '
. v . Beef and Sago Broth.
' Stew two pounds of lean beef, cut
email, in two quarts of water until the
\u25a0liquid shrinks to ..one-half , the original
quantity and the meafis'in rags. Strain,' '
salt to taste and add a • cupful (small)
, of .'sago, that..} has -been 'soaked for two*
hours in a little lukewarm water. Cook
...the sago tender and clear, beat in the
;<yolks of two eggs and take directly
.:i from. the fire.
Veal and Sago Soup. I
, Make in 'like' manner, but just before
taking from the fire after beating in the,
yolks,', stir in four tablespoonfuls of
scalding cream' to. which you have add
ed a pinch of soda before cooking.
This is very 'nourishing and highly
recommended for one suffering from pul
monary: disease.
Tapioca •Jelly.
.Soak "a" cupful of tapioca (pearl) in
day, too. It rests me, apd sometimes it
makes me laugh. /
. I wish my native: country (England) had
a Housekeeper's Exchange! .This prosy •
letter is bound for the waste basket, I ex--"
pectl , R. A. H.. (Chicago).
s You see ~ how- completely your pre
diction is falsified. - And this, while the
four baskets— just" emptied by neat
handed "Serena," who^.'wlth respect ta
waste baskets, does not "abhor a vac
uum"—yawn hungrily ;.at my . elbow,
letters like yours do not go in that
direction. |
"One question! "What induces >the lard
and , tobacco- infusion" to blend Into a
compound that be daubed upon
roosts, etc.;, after the manner of , paint ? '
I should think they Would refuse an
alliance without the intervention of an
alkaline ally. J / . \u25a0
: .And what says Dame Durden to the
rcojnbined. odors of stale tobacco' and
'very lively carbolic acid? Write again
and let us know. _.f •\u25a0:-•\u25a0
Meltofi-Mowbray Pies .
. Tou .were" my earliest adviser in house
wifery, and r- beg to pay some, email
Dart of my obllßation to you by advising „
you to withdraw your request for recipes (
' for Melton-Mowbray pie. Melton-Mow
bray ' is'an' EnitUsh town. In which the
makinjj' of pork pies for shipment to all
places' ls a chjef , fndustry. and their in*
credients vary as widely as those of'
\u25a0 heavenly hash;"'" so, be prepared for a
collection j as endless as was occasioned by
•the request for,* a .; recipe for that con
. coctlon. j;; ... i
. The- only things indispensable for Mel-' <
ton-Mowbray pie are .pork, in some form,
graN'y and* pastry- '-«. Fresh park may.be
used alone or 1 . In any : conceivable combina
tion, j ham and veal may" be the fouhda- ;
. tion with any possible^ addition— from
larks ; and mushrooms to cold boiled eggs. '
The . seasoning is j not" very high, and may .
be mere salt and pepper or have onions and
- herbs added. '."The 'gravy and paste are as
"rich or, 11 poor a»; your conscience will
allow.- (These are, general directions, .but
I hope they may \u25a0 prevent the , use of | your
•canty . allowance jof j space from being de
, voted tO;the numberless "details wWcb-tU s
../Com* back to; the came thing.
Birch Beer.
; Tapjrirch trees as the'sap i» TUing la^
the spi .ng, in - -ng spouta of any desired
sort, and . collect ' the »'ap. - : Boil the- sap
and skim as -; long aa . any, acum rises,
then "add , four . pounds^ of : sugar ' to each
"gallon of ,V liquid, and;- boil ;,half an hour;
add the thin \u25a0 peel a : lemon to each *gal
. lon when-, the . sugar Is added. If- desired..
- : Pour into, a ; clean ! wooden tub,' and when,
it Is at blood \u25a0\u25a0heat,' add . a small, amount .
of : yeast, about "one-half -pint of'. yeast. .
to twelve . gallons jof illquid.% I^et it stand
,flve or : six days.' stirring, often. Put Into ,
I a clean j cask, put . the ', bung in lightly until
. ' working ;Is ;* over, then stop' it closely and _
\u25a0 keep . three ' months before; bottling. * ,*,;
HILDA N'ES (Los Angeles. Cal.).
\u25a0 r The. Exchange and the 1 editor thereof f
are: heartily grateful to you ,foT re
sponding- so 'ably to two queries that
\u25a0have, been *before;us for a "month \ot\~.
Sundays." \ Now, "if you will tell usiin .
"the same, succinct fashion how the Brit- *
ish 1 housewife " bro"ws'. "brown .October," --
our , bill, of indebtedness will be the
} larger. • -." : \u25a0":' ;*:.'_- " !\u25a0\u25a0 ;
\?}..?JV x antedr~Perti'nim6n Beer
;;What -'native* American \u25a0 can; answer
anothef-fquery alorig^ the same line?
'.-".;. v Will - you , please ' have printed "in the ; Ex- \u25a0"
v' change, 'within a ; week' if ' possible, a^ good '.--'
\u25a0-: recipe ' f orjperslrhmon '; beer or : wine?. '\u25a0 /*/ • •..;
Mrs. J..D. "A"; (Philadelphia).**'
It was ' hot ) pos&ibl© ' ' to insert .your
questiona day earlier. thin the present
. writing: And -even ; no w*l have -not the -
irVcipe -you seek. ' I ' hope it will be J orth-"
rcoming, before the persimmons are quite
gone. v. , ln^ nay '^ old 7 Vifgihia- home we
i used -to j gatner/ them ( at - : ajid
pack- them* down,'" as ;the; orie-ntala •- pack \u25a0
The San Francisco Sunday Call
"'Serve one course at a time, accompanied 'by a single flower."*
three cups of water for four hours. Set
the vessel . containing it in an outer
boiler of hot water. Should the tapioca
absorb all the water and get stiff, add
more water, rather more than luke
warm. mixing it in we.!. When the
tapioca is transparent, put In the
juice of a lemon an.l a little of the
srat<?d :peel— about a • saltsaoonfu!— and
dates, and .k eep " them far into the
spring. They are sometimes called
"American dates."' \u25a0 Have you ever pre
served them? They are very nice put
up in that wtfy.
"Persimmon beer," when properly
made, is one of the most palatable
of native. "soft drink 3." Will some
body "let us have the recipe? \
Dutch Recipe for Irish Cake
I see that you ask "aoaio housewife of
Irish birth or de*cecf to send in a recipe
for potato cake. \u25a0
I come cf Kood old Pennsylvania Dtitch
etock, but I flatter myself I have as Rood
a potato caka recipe as you will, find any
. -where.
I tm an invalid and 73 years old. I
'.have a, fine collection* of recipes, and on«
_ in particular which -should not te . lc»t .
' when I am buried. It would be worth a
tidy sum , to a fancy cake baker. It la
called "ribbon cake." Many know how to
make red, white and brown and yellow
batter. Does anybody know how to make \u25a0
tha green? Not from the pistache nut.
that is generally ' used, but a beautiful
\u25a0green of something else? I have never
seen any to equal mine.
Potato Cake.
One cup of boiled and mashed potatoes.
They must be very, smooth. One cup of
yeast. Mix these and eel them t» rise.
When It is light, work 1b one cup of lard
and. biittVr mixed' in equal parts, one cup
of sugar and two beaten eggs.
. Add flour for a soft dough. Don't make
it stiff. It roust be just stiff enough to b«
rolled out. Set it to rise again. When it
is light, put the sheet of "douth into deep
pie- pans. -Let- them rise" again. Then
pour over them melted butter, sugar and
cinnamon. Bake in a moderate oven.
"When they are partly baked, cover with
paper to .prevent scorching. This will
make four cakes.
'« Irish' Potato Biscuit.
. Boll ;two large .potatoes, and mash them
soft with a tablespoon ful of lard- Mix
three tablespoonfuls " of sugar with two
well-beaten eggs, sift a pinch of salt with
Family Meals for a Week
Stewed prunes, cereal and cream, codfish
cakes, poiiovers. toast, marmalade, • tea and
coffee. , \u25a0 .
v,- . luxciieox. >;_
' Jtarbeeued ham..' baked toast, celery and
\u25a0apple salad with crackers and cheese, sago
custard, . cake, tea..
Cream : of' celery' soup, . roast 19mb and
mint «"• sauce, stewed • tomatoes,* spaghetti
\u25a0with cheese, apple pie (openy-with whipped
cream; Black coffee.'; .
Tangerine*, .oatmeal" jelly and cream,
bacon.- boiled- eggs., rolls,*'. toaat. tea and
coffee. •-.-.\u25a0 \u25a0 - • " \u25a0 \u25a0
Italian olla podrlda- (spaghetti, tomatoes.
bits'of*ham baked in a mould with grated
cheeao on top— a : left-over), baked pota
toes.-blanc mange and , cake, cocoa. :
DINNER. ' , .
\u25a0' Clear -soup, -curried lamb eaten with Kt
nanas -<a ' left-over), bolle-1 • rice. • tiring
beans, temon pie, black coatee.
Oranges,, cereal ' 'and : cream, bacon and
apples,: fried bread.' toast.' tea and- coffee.
* \u25a0;: -• ; \u25a0 •&"' luncheon.; f ';..r , i/'-v .
' Cold / lamb 'a (a "V left-over). * Spanish' rice
with> green,- peppers : (a left-over), t string
bean and lettuce salad' (a: left-over), braad
and butter.-. crullers ;and tea.;-;v \u25a0
;'<V'' r/ V' : .dinner: ,
' Julienne soup, pork ": chops. . apple; sauce,
mashed • turnips. . creamed _.-\u25a0 onions. Indian
meal pudding, black coffee.
"." Canned pineapple. . cereal anil cream, fric
asseed ,' ejrgs.' mutans. - toast: tea and coffee.
Frizzled' beef, stewed potatoes. scallop* 1
sweeten to taste. Stir and beat for *
minute and pour Into moulds.
It should be eaten cold with sus^r and
cream; or with cream sweetened and
flavored with i*sewater.
a pint of flour and wet this with a cup of
milk, and a cup of yeast. 'Work in the
beaten eggs and sugar with the potato
into a batter at 9 in the morning. Set to J
rise until 1 o'clock, when knead into the
batter a quart of flour. Set for the third
rising. At 5 o'clock in the evening knead
again, roll into a sheet half an inch thick.
cut into cakes, butter the tops of half of
them. laying another cake' upon the but
tered side. Set for the final rising and
bake. They are delicious.
SUSAX B. (Glenolden, Pa.).
The old Pennsylvania Dutch house
mothers are willing to take pains in
cookery in consideration of the result.
Yet the second of these -recipes will
not consume as rz^uch time as one might
suppose from a cursory reading. The
Irish potato cake- Is altogether new to
As to the green coloring: I have used
spinach Juice, heating th© leaves in a
double boiler without water ia the inner
vessel. When the spinach has wilted
Into a pulp, strain out the juice. It is
orf" a flno green; but one must be chary
In tl^e use of it. lest it impart a bitter
taste to the. batter. A little will color
white-batter prettily.
Are you meaning to keep your recipe
to yourself. >lay -we share it?
Turpentine Tips
IP A housewife fully realized the value
%of turpentine she would never be
without it. It givea quick relief to
burns, is excellent applied to corns, good
I for outward application, for sore throats
and rheumatism. By putting a few
drops in drawers and chests will pre
vent moths; by putting a few drops in
the corners or little rags soaked in 'It
in the \u25a0 shelves of cupboards wil! keep
away ants; if applied occasionally to a!t
joints of bedsteads win keep away all
flees, etc. ; also a spoonful added to
each pailful of water is excellent for
cleaning paint, floors, etc.
onions (a left-over), tomato toast. Jam and
gingerbread, tea.
Yesterday's soup, mock pigeons (veal cut
lets' stuffed and rolled), spinach, caramel
sweet potatoes, orangs pudding, blade
coffee. • \
Grapefruit, . cracked wheat and cream,
broiled rabbit, hominy muSai, toaat. t«a
Mince of veal on toast (a left-over), baked
pork ' and bear.s. plain boiled potatoes,
marmalade and cookies, tea,
-Spinach sobp a la creme (a left-over),
breaded and braised fresh beera tonguev *
friert carrots,- mashed potatoes. om«l*t '
souffle, black coffee.
Oranges, cereal and cream, fried paolsh,
potato biscuits, toast, tea aad.c«a«a.
Scalloped . oysters, baked bean* (warmad
over), nut \u25a0 and orange salad, crackers and
cheese. \u25a0 Swisa fritters and lemon saucs.
t«p*."'*S >if)i" " *• ' ' \u25a0 '-" -" "\u25a0 .
\u25a0 Cream of lettuce soup. ' r_rle<J* scallops,
stewed tomatoes, buttered parsnips, fle aid
raisin pudding, black coffee. -
. -Oranges, cereal and cream, bacon and
green peppers, waffles and honey, toast, tea
and coffee. •\u25a0*.\u25a0-.
\u0084 • luncheon:
CoM tongue (a left-over). '. baked sweet po
tatoes, toasted crackers . ,: and • American
cht-ese, bananas and cream, cake, tea. '\u25a0— y^mf
..DINNEK : \f
• Variety soup (based upon* liquor in which - • \u25a0
tonjrue was , parboiled and carcass of rab
bit >. lamb's It ver - Jtnd bacon. , oyster plant
fritters, • baked squash, : canned - peach pla,
black coff*«jaßMHßl|^HßßH|

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