OCR Interpretation

The San Francisco call. (San Francisco [Calif.]) 1895-1913, July 31, 1910, Image 18

Image and text provided by University of California, Riverside; Riverside, CA

Persistent link: https://chroniclingamerica.loc.gov/lccn/sn85066387/1910-07-31/ed-1/seq-18/

What is OCR?

Thumbnail for 18

PERHAPS because ours is such a
big (and euch a new!) country,
we are disposed to take what we
call large views of all aspects of
life. As a natural sequence, we de
spise the day of small things consist
ently and constantly. The negro
preacher's comment upon the tiny cas
ket brought to him for burial — '-Too
email to be arguin' overJ"— is applied,
in. substance, by housemothers to
6cores of auxiliaries in cookery that
take high rank with our friends over
the water.
Three correspondents — two of them
men— have written of their disdain of
"frills" in the family menu. Accord
tng to these Daniels who 'sit in judg
ment upon dainty accessories to the
"w^lpsome everyday fare that was
good enough for our fathers and moth
ers." what they brand as "fancy cook
ery" is a step in the downward path of
' tinful luxury which leads surely to
national ruin.
There is but one way of converting
these skeptics from the manifest error
of .their ways, and that is to make
such wise use of "frills" as to lure
them gradually into, first, tolerance,
then into enjoyment of I our improved
methods. For example, one man I
know had never tasted a mushroom
until his wife served them up in pates
for his Sunday-night supper. In the ab
stract, he had condemned them as
"fur.gi. only fit for finical fools and
• So cunningly disguised were the fungi
•with a flavorous white sauce, and so
exquisitely seasoned, that the unknown
delicacy appealed forthwith to his pal
ate. After he had eaten the second
pate, his wife said. "Do you know
what you have had for supper? And
how do you like it?"
He answered both questions at one«:
••Not the faintest idea! But I never
tasted anything better in my Hfej"
Beinp, in the main, a fair-minded
man. he was open to conviction.
I wish there were more Johns or
like temper. I wish yet more earnest
ly that I could win John's wife to a
right valuation of the "unconsldered
trifles" Indispensable to her sisters
who are better trained in the finer
branches of cookery. I seriously
j-*ECAVSE of the enormous
r\ number of letters sent to the
"^ Exchange. J must ask con
tributors to limit their communi
cations to one hundred words, ex
cept in cases of formulas or rec
ipes tchich require greater space.
I tcant all my correspondents to
have a showing in the Corner,
and if my request in this respect
is complied with, it u ill be possi
ble to print many more letters.
THB foregoing has especial refer
ence to communications that
: waste space and tim» in dis
coursing: upon unimportant mat
ters, or •in long explanations of the
causes that moved the writers to
address the Exchange. Hours are
thrown away by editor and secretaries
in perusing letters of live, six or seven
pages of unimportant -details and pri
vate memoranda, that cannot find
room in a department where the chief
object is to subserve the general good.
I <make. then, this \u25a0 strong appeal to
our members: STUDY BREVITY!
Make up yojir mind, what you would
ask or advise; when you a.gree with a
former contributor, say as much in a
£ew strong wordJ. If you take excep
tion to her opinions, or to my ruling,
signify as much, end then Btep aside
to allow the other party lo the discus
sion to have her cay
Xow and then I shaM. deviate from the
t>estea track to conduct a , cymposJum
-upon some subject or importance. In
this case notice will be given of the in
tention, other topics being laid (by while
the eymposli'm is in progress.
z'o: example, today I take <up two let
ters upon a matter that is never trivial
in the ' practical (housemothers sight,
and which have of lat« assumed por
tentous proportions. I promised that
Our Maid should have a fair chance to
epe^k for Baerself and her order, and
invited frank expression of her senti
ments and Tlews. I -have tried with in
(different success for forty-odd years to
convince her that she is not a. being
of different "mold and feelings from
•those who chamce to be in a position
to emjxloy her to do honest work,. for
which " she receives good and honest
-wages. At least, that right-minded em
ployers do not regard her in this light.
We will let her. have the floor for
cwhiJa toefore proceeding to regular
business; n£EGS9PVP | «N !| vCi*^ttSJ
No. 1 lived in "several families before
£he snarried happily and met. while- in
doubt if tnere Is a trifle In God's
wonderful world.
"Think nought a trifle, though it
small appear;
Small sands the mountain, moments
make the year."
It may seem a far cry from Young's
satire to breadcrumbs. Yet no
further than a grain of sand from a
mountain. One of the delightful
Holablrd sisters in Mrs. Whitney's
"We Girls" says that in her mother's
kitchen there was nothing in the way
of bread left after breakfast, be
tween a loaf and crumbs. That is. no
scraps and crusts and "heels of
loaves." Our canny housemother is
of the same way of thinking and
acting. Sho has two. kinds of-bread
crumbs in the covered glass jars on
the pantry shelf. Those designed to
supply the foundation for puddings,
and in the winter for griddle cakes
dubbed "Grandpa's Favorites," are
made by setting stray slices and half
slices in an open oven for five min
utes or so, just long enough to dry
them out without coloring. These
are crushed under the rolling-pin and
stored. If not so dry as the practiced
eye and touch agree they should be
to keep well, sho returns them to the
oven after rolling, stirring them up
several times to heat them into light
ness. • '-.2 \u25a0• ,« j '
Crumbs that are to be sifted over
braised meats, or in which chops,
croquettes and the like are to be
rolled after dipping them in egg. are
shut up in the oven until very light
ly browned. A scorched crumb Is a
spoiled atom, unsightly to the eye and
bitter to the taste. Burned crumbs
are as flies in the apothecary's oint
" I have a lively recollection of my
disappointment, when in answer" to
my order at a fashionable hotel for
"clear soup with croutons," 'I was
served witn a plate of amber-colored
liquid, on the surface of which bobbed
a dozen dinner biscuits. Nice and
crisp, and good in their place.
"But not croutons!" I complained to
the waiter. He smiled in a superior
fashion. "That is what we call them,
Nor are croutons toasted bread-dice,
buttered or plain, dropped into the
soup, just as it Is served. Well enough
In their way. and "that is what some
cooks call them." They lack the crisp
deliclousness of the genuine article.
Cut stale, dried bread with a sharp
knife into cubes of uniform size, set In
the open oven for a few minutes and
fry very quickly in boiling fat to a flne
go"lden yellow. Fish them out as fast
as they gain this shade and lay in a hot
colander to drain off every particle of
fat Set back in the oven until you
are sending the soup to table. Drop
them upon each plateful. It Is a blunder
to let them soak there. Some accom
plished housewives send them around
with the soup on a hot dish, each eater
helping himself. A second's swim In the
eavory bath Is. all that the crouton re
Croutons a la Boyale
Strictly speaking, these belong to the
service, "real ladles here and in other
The bert treatment I received was in an
American family. The lady us«d to take
a maid upon a • week's trial. When the
week was up, ' she said to me: "I think
you are a good worker and that wo will
get along well together." With that she
handed to me a paper which stated what
work was to be done every day. The even-
Ings belonged to me entirely, and tire aft
ernoons or evenings out were to be settled •
-between 'the "help." The way everybody
was treated there made us all feel at home.
There was never word' of complaint on
either side. I do not forget the cozy room
I had and one day the madam happened '.
to notice my old. rusty wa?hstand. and sha
had it exchanged at once for a better' one.
How pleased I was when she tald, "It la a
"great plsasure to go "into your room— it is
so neat." At another time ahe offered me
the use of the public: library, signing her
name on the recommendation card.
I always imagine there is something to
be considered on both sides in order to •
mak<» employers and employes agree.
A MARRIED EX-MAID ((New Yor* City). ,
I~believe that your experience is
that of a thousand others in sub
stance, if they would, divest them
selves of the notion,, which would
seem to beinlierent in the class, that
it is disloyal to their guild to own
to fair treatment and disinterested
kindness in their respective "mad- 1
ems." . v . . • .
No. 2 holds up another side of th«
Now that the "help" are beginning to
answer, it may throw light upon, the
"vexed auestion" which worriea so many..
I And in this state a determination to rec
ognize but two classes, represented by mis
tress and maid or by wealth \u25a0 and poverty : ' \u25a0
or. better still, we may <ay by the idle and'
the workers. I do not blame any girl who
refuses tK> so into the kitchen of our rich
er.obs to slave early and' late for dose who
hare n? mercy upon others. -
I could sive you an experience of my own
with these "earnest church .workers" - to
enow you why girls do not like to labor for
those whose reputation is : that they, never
\u25a0 ray a debt" until they . are., forced to 1 do :
it. I have exploded the. nope, that certain
lawyer* collect .claims without pay. The
itching palm is what makes the- successful
lawyer. " -
The -piteous' letter of "O. D." ' (Chicago) ;
lately published by you,, put the finger. upon
.the naked sore of humanity that causes dis- "•'
jrraca. and sorrow^to thousands. ( \u25a0•,•\u25a0•\u25a0\u25a0
• Ftor forty years I have kept house, i and ' I*i
am glad to say that every one wlho worked :
. for me would come to ,m« . again in time
of need to help me out of trouble. -.We be
long to sonw of' the best and oldest fam
ilies in the state, who are yet not ashamed
to work and earn our money ' honestly/ -:
•The snobbish women \u25a0 are ; responsible '\u25a0 for -
the TVTecked girls in this country and com
monwealth.; To do <U> others .. as •we would :. •
have them <"-oto us is the remedy for \u25a0 the r
vexed , Question. . - ; : -.'r-r.'":;
• - A MOTHER (Harrisburg.-Pa.). .'- \
\To .keep back the hire ot y the la
borer is ..-enumerated '._ amongp.the"
grave : sins of wrongdoers by ' the v \u25a0
scriptures. Having been trained';to^
noodle tribe, although often, passing
under another name. Heat half a cup
ful of milk in a saucepan, adding a
pinch of soda to prevent curdling. Make
a "roux" in a frying-pan by cooking
together a tablespoonful of butter with
two of flour. When it is smooth p*our
in the milk, gradually,' stirring all the
time. Now acid half a cupful of soup
stock and, when you have cooked one
minute, a well beaten egg. Ijastly, add
flour to make a thick batter; cook and
stir for a minute and pour out upon c
platter. It should be a quarter-inch
thick. Let it get very cold and cut
Into small oblongs with a jagging iron.
Set on ice until* you are ready to use
them: Drop into the soup one minute
before taking the latter from the tire.
It must not boll after. the cubes go in.
Bice for Curry.
Wash the rice twice, and drain before
dropping it into plenty of boiling salted
water. Allow two quarts of water to a
cupful of rice. Boil fast for twenty
minutes, never stirring. The only- time
a spoon should touch \u25a0 cooking rice is
when you:; take out a 'few grains and
bite .into them to determine whether
they are done or not. They should -be
tender but not broken, and each grain
standalone, puffy and distinct. from the
rest. If they are tender, drain without
stirring, and set the colander containing
the rice In an open oven or at the back
of the range, as you would boil pota
toes—to dry off into mealiness. Serve
in an uncovered deep dish. In helping
out the curry, a portion of rice should
be put upon the heated plate and the
curry be neaped upon the rice.
A toothsome accompaniment to curry
is ice-cold bananas: One is served to
each person whole. With a silver fruit
knife the eater removes the skin from
the chilled fruit and slice? it at will.
Tht cool fragrance 19 a grateful relief
obey, literally the scriptural com
mand not to let ; a working man's' or
woman's wages remain in my house
overniglit, I am \u25a0 unable - to enter
Into the force of ,"A Mother's" as
sertion that rich women are ! prone 2
to . withhold money rightfully due
their servants. If this be true, it is.
the grossest evil ' of \u25a0' our i domestic
system. . \u25a0 -
A Valuable Encouragement
After reading the letter of the member
who was sofurioute over the paper upon ;
"Economy in the . Kitchen." I reel that I
must say a word of encouragement to our
editor. •\u25a0 '\u25a0\u25a0>-••..\u25a0\u25a0\u25a0•\u25a0\u25a0. '
The . domestic economy shoe; does .not
pinch my toes at all. Tet I can -.say, ,
with your critic, that only three ; things go
Into ray: garbage pall. / 1 - have kept house
\u25a0 twenty-two years, and- I.'am ever on the
'lookout for ; something: new, and the best
-and cheapest way,- oi preparing: It. \u25a0''.'\u25a0'• --'.
Here are a few" ways ;oz cooklnp round
fteak. I used to think It 'was not worth v
carrying homer, to , say s nothlnjr ' \u25a0of -. having
to pay sixteen cents -per pound for it. 1
have changed my, mind now that ."porter
house" is almost out of tha auestlon. .
. Round Steak en .Casserole
Cut a pound, of found steak .'into stripi a -
finger, lone and lay In.the casserole. Add .".
a pint of boiling. water and cook slowly on» "..
hour. \u25a0 Now," season to ' taste \u25a0 with salt and ci
pepper, a little t onion: and •\u25a0 parsley - and
cook for two ' hours '. and' a half,* adding .
hot -water gradually as it bails away. Lift
th« meat then -V and . keep > hot , in .a . dish. '^
Add to the stravj In >the rcasaerole a' half \u25a0-. .
cen-of strained tomato * juice. \a teaspoon- .
ful of sugar. . more \u25a0 salt if needed and - a
teaspoonful of oornstarch wet ;up- with /
cold .-water. \u25a0-\u25a0\u25a0.. Pour. ; over , the meat after
' thlcltenine the gravy . by. a minute's boll.
Cook the meat as Just' directed, and stir*
In a half : cupful of i rice,.' Cook the rice
\u25a0tender. Keeo plenty of water in the. ; cas-:
\u25a0erole so that. when, the; rice Is* done -it
and the meat "will not be dry. , The tice
. goes .in with. the meat, j-ou"understand.-.
' ' Still: Another!-: .f;
Put one ; pound .of raw steak, - a few
raw potatoes and- a little -parboiled; and
\u0084\u25a0 minced .-• onion 'I- ti»j?ether.-- Run \u25a0 tb-rouKh the r
. meat -trrlnder. Season ?\u25a0 well- with' salt, pep
.'per and'ibutter::andirbake -one-- hour. J - -
when nearly i. dome, v add if half /a \u25a0 cupful of ..
toiling.': water to moisten the • whole. t- My :
John and - the . children : think: all » these fine !
: I will come ; a jrain if : you • care to have •me
do so.^ : P. S.D. ? (Belvedere,, 1nd.).,:
v You •'\u25a0 have done r; your.* work 'of - encour- -
aging :.th6 ;\u25a0\u25a0\u25a0 editor \u25a0 in,, -a; manner tithatr
makes me proud of my champion/"
-.; Keep at It l \u25a0 - .
Al Questioned f Etiquette :
I- Kindly tell-: me; thet right -i way.* to.r emove" -•• '.
\u25a0 cherry, pits from the' mouth at table. ,-: - ; .
, - Also.-if ' It -is -proper.! for a* youngri lady? to '
go horseback "riding •'.with 1 :? - young </ man -
• without \u25a0 a • chaperon '\u25a0' when ; - they v are « not ; •\u25a0
engaged. r; ; CARIOUS -(Walker.. Cal.).;,C
; i^BeforeVnswering your question? let rnW
eay that yours; bearing date' two months*
old; has this ; hour l been • received •by - me. ' '
from the pungency of the curry. This
Is an East Indian fashion, and a pleas-;
ant." \u25a0"- \u25a0' ' .'\u25a0'.= \u25a0\u25a0 , ' )•'\u25a0[: \
Grease should never bo thrown; inte.
the sink. It clogs the pipes,' and; it i 3
too useful to be wasted. The really in
telligent frugal housemother utilizes
every. drop of . the fat which she skims
from soups and gravies." Globules of
fat floating upon soup arc a swift wit
ness to slovenly cookery. When prac
ticable, let soup-stock stand/for twelve
hours before preparing it'" for table
use. It takes all that time to throw,
to the top, the slow-rising oils escaping
through the liquid. .Collect every'rtake
and try out; over" the lire at -your leisure
by putting it into a saucepan with a
cupful of , hot water, letting' all simmer
for a • few minutes, -'then . setting,; the
saucepan in cold water for some hours.
The impurities left in the fat will sink
to the bottom .of the s wa^er and • the
coagulated, oils be left > comparatively
pure. Take off and keep in a covered
crock for future use. Unless it> has
been. used for frying fish, the same drip-j
pings may be used more than once, un-i
less it. has been allowed to ;! scorch. •
Then it is good: for nothing except for .
greasing wagon wheels. . "
Judicious management of drippings
will make a marked -difference in. bills
for lard and butter in the course or a
year. .. \u25a0• / ; \u25a0\u25a0 , : " \u25a0 - ' \u25a0 " / - ' : • - : . 'V
Tf a tablespoonful of vinegar be stirred
into the hot" water in which is "tried
out" the dripping left after, frying fish,
or the fat rising on water in which mut
ton: has been boiled," It will measur
ably correct the strong taste and render
it fit for future; use. ; . :
Clarified Butter ;'.
If. after working over suspicious or
very salt butter in Iced water to which
a little soda is added, the butter, be
\ cannot determine where the fault lies.
I but wish* to exculpate myself from the
; charge of rtmlssness in answering cor
\u25a0'.. respondents;. Ten . other letters have
been delayed in the same mail.
1. There' is but one way of- taking
cherry pits from the lips. Do it quietly
.and neatly: as you' can by "taking eacn
into the '.hollowed -hand and laying it
upon theV side of the: plate. \ , "
2. If the young people are .-i well ao
; quainted andthe young man one whose
character *is known by the , parents rof
th© girl ; to be . good, there is no impro
nriety In the ride upon the public road.
The chaperon is not easily obtained , in
; euch a case. It is not every < elderly
matron who .can ride . well I and as fast
as the. young people .would' like to go.
Books Wanted by a Shut-in
- I read of "Ida E. X.'s 1 ' offer of .books.
\u25a0\u25a0;. I ' should be ' more than glad to. jet them
if: they are not already disposed of. I have
. been confined to my bed for nearly fpur;
years. with nohope of ever walking again. .
I have BpinaHdlsease,.>-I-am-:very fond^of.-,
reading/and; like many another 'shut-in.. ;
I am in straitened circumstances; and. can-;
not purchase books at pleasure., I ve.ln
\u25a0 the country, and there \ls no public library
near. 11 > those books are not .for nie.^l \u25a0*
hope they will go to some worthy person to :
- whom they will be a godsend _\u25a0 T _m '
. :Of course, if : they are ; sent to me I win
: pay,. freight ; charge's. . ~| ' \u25a0_,;„ ;\~; \u25a0:'.<
."•*-.\u25a0;1..-C.. "•* -.\u25a0; 1..- C. 1,. (Green Bay. V^ is.). ;
: Another note from the belated mail! I
regret the" delay ithef more,, since the
books the patient- invalid longs for.were
• given away long \ before -we heard from
• her. Her letter -was , two monthsr.oldr
when I srot ; it. ' .
,I- commend . this shut-in warmly- to our ,
members.' There is a gentle. ' submissive
tone In her letter and a" generous dispo
sition' towai di the ,more fortunate appli
cant -for the'books* that appeals to; me:
Send- to 'Us for tier address,, and see that:
" the weary " weeks, "months— and ) years !— ;
are' made less;tedious <by»indulgence: in
the i only recreation possible' to -the • bed-,
ridden sufferer. ;': ' ; \u25a0 \u25a0 ';-,_/,'
Philadelphia Scrapple ~"
'\u25a0- 1- Kindly ropubllsh • theT recipe ; for i Phlladel- '
phla scrapple., 1 ; I thinlc it ; is made of pork «
• and other ingredients. . ,-^, -^ „ ."
• ' M..A. M. (San Francisco,' Cal.).vy
\u25a0 Boil i a cleaned > pig's v head .-.until "\u25a0 the ;
r meat leaves ;the bones." :' Drain ?and f chop
> the meat." \u25a0» Reserve the liquor in whichit
;was .boiled, ;and^whenit' is ? cold t remove
• all ; the; fat ; f rorm the Uop. 1 Putvback ;the
Hquor over. the flre;; season. well;
'.with salt and pepper and bring to aiboil.^
\u25a0 Now stir ln : the chopped meat;boil ,for a"
vi minute put fin r *byi the thandful;\stir;^
• : ring - all \ the *. tlmeri enough i commeal ;*; * to
\u25a0 make a . thick mush. ' » : When | you I have a
• 6fnooth I paste,' cook for an ; hour,* stir ring '
.often and lfaithfullyfromUheibottomito
• prevent s burning.- v^Vet a :» longl bakepan
. with" cold: water,-; and > without! wiping -it!
\u25a0 pour^in.-the'meatvmush., It;,will! keep
"strong," and not salty, do not correct
the taste; stir a teaspoonful of baking
soda into a. pint of warm water and
put over the fire with -a pound of but
ter. - Bring to a'gentle bubble and- keep
this up for a minuter Plunge the sauce
pan into Iced water and let the butter
collect in a firm 'mass before touching
it. Then *work over in clear, very cold
water. .
To Sweeten Sour Bread'
If, in warm weather, a batch of bread
dough give out a sour, acrid odor when
you begin to knead it for the final
rising, do not • despair. It Is amazing
how few articles of food are really and
irretrievably, ruined, trtlix an eyen tea
spoonful; of saleratus In four tablespoon
well in cold weather, but .. not in hot.
. When you would use it, slice and try..
An Unusual Chop Suey
I observe that ;you- have- applications 'for
, chop suey.. Here Is one <\u25a0 which is highly
. "commended, and is unlike any other I have
read: \u25a0• \u25a0 \u25a0 .- . - . \u25a0:\u25a0-*\u25a0 \u25a0\u25a0 -
\u25a0 Cut the meat from two pounds of lamb
\u25a0chops -into ..email pieces, and fry in hot .
ollv»e oil -to a nice brown. Turn • into a
.saucepan, and add two cups of mushrooms.,
two large onions- chopped fine, a stalk of
minced * celery " and \u25a0 a cupful -of wheat'
\u0084 sprouts.- '.-.-• •: \u25a0\u25a0,\u25a0•\u25a0-\u25a0. \u25a0 .%.:•-..--——:• •-• \u25a0-\u25a0
- :\u25a0 Have ready a sau"ce made of three even
and / scant tablespoonfuls of cornstarch
\u25a0 and two of sugar, stirred into a cupful of
warm- water .with three- tablespoonfuls of ,
Chinese «auce. (If you can't get this, use
Worcestershire.) \u25a0 Add this to .the contenU
• ' of the saucepan just \u25a0 after ; the celery, onion. :
etc.. go In.' Cook over a hot -fire, -stirring
: ronstantly.'.' The -.whole, .when done, should
'' be. smooth and- well blended. Cook, for hal*.
•an hour. .If-, you get = the \u25a0 wheat
-sprouts,-. leave them out. \u25a0 - '\u25a0
: , Mrs. I. K^CReading^Pa.).
, Many cooks of \u25a0= many recipes '.As you
.«ay. ;the formula (which I-. have con-
slightly); does not resemble any
other, we . have published. We- accept,
\u25a0 withtDut demur, your; assertion that : it' is
• drawn from 'a trustworthy source,, and
add" this to "other, benefits we have re
ceived, at your hands. - '
I ' ,'• -' ; \u25a0\u25a0'\u25a0.. ':'\u25a0 ,\u25a0' ' — — — \u25a0 • .\u25a0'-'-' .' • \u25a0 ' ,'"
Homemade Potato Yeast
In a late -Issue of: the Exchange I noted
; . an excellent ; recipe 5 for .homemade potato
yeast.: : ..---.-; . ,- •\u25a0."..--, -..\u25a0----\u25a0.,"'., \u25a0-'
• vl^prefer- this ; to" the."comptes?ed yeast
• cakes, i But I am not sure what quantity to
' use as an- equivalent* for one 'half : cake of
' '.compressed' yeast. •\u25a0"'• , - '-\u0084'\u25a0'..
.'. How. much 2 of . the 'liquid yeast should-be
.used -for one loaf of bread?* . •- .- • U
,';.;:.. r . \u25a0••:X. V .T. ;.Z.;- (Hudson.-^ N.^T.).;,:;
j 'fK. Three ; tablespoonfuls i < of -\u25a0 homemade.
: 'yeast ' should i;be equivalent to half fa:
v cake iof .< compressed \ yeast dissolved \u25a0-, in \u25a0
; half; a rcupful'of -warm? water. One and
, a half spoonfuls \would make a? large
I loaf 'of , breads rise well.: ••]\u25a0•\u25a0 a "
' 7 This /presupposes - yeast vof ;the best
.quality— foamy^and> light r as ibrewer's
\u25a0\u25a0.: yeast. w. Practice^ for yourself upon these
v.hlnts.v I >am* pleased to have, you ac
,' knowledge " that : you Ipref er the ' horae
',:; made * to t. the > compressed * yeast." • When'
\u25a0 ;/ I;. was young and lived in the country 1 1
y used none other. " f X^^^^^^^^JS?^
>-; \u25a0 Making ice at Home, :
riy-- Some weeks ago you published a < formula]
H for; making . ; Ice * with \u25a0 ammonia and nalt : for
s^ the purpose . of \u25a0? having * cooling \u25a0 desserts — , ;
' frozen custards and the like. :Klndly print/
' . «f?aln. at; your. earliest possible convenience, .
\u25a0 -directions as. to material 'and: proportions, of ';
3"J the t same i for ima nufactiA-Insr - ice in v private
9 ; families. M l « recollect , you | said . the , approxi- 1
a : mate cost for each makintrwaa but 6 cents, i
: ,. :i -.:-iJOHN;L., (3an^Juan ji Caplstrano.':Cal. ).%•:£
-. \u25a0' If - : such r aUf ormula v ever i appeared \u25a0 In '\u25a0..
thetExchange^it .was not^fromimy.pen.i
Now/, and i then "> a '^"filler";', finds its "i way
>; -- Into ,'a't corner^ of our page after "copy"
fuls of hot water; let it get lukewarm
and work it into the dough, faithfully
and long. The alkali will put the acid
down and out.
Put half a cupful of sugar into a
saucepan and heat to bubbling over the
flre shaking as it melts and heats, but
not stirring. "When it has browned into
a coffee-colored foam add a cupful of
boiling water from the teakettle and
stir until you have a clear, rich brawn
liquid: Strain through cheesecloth and
bottle. It will color soups and gravies
finely and keep for some weeks In i
cold place. Be careful not to use enough
to"- sweeten as well as color.- A fln»
glaze is produced upon Iced chocolate
leaves my desk. I suspect that the
recipe for making ice at home was one
of these "strays." .This Is not the first
time I have besn held responsible for
matter of which- I am wholly ignorant. -
I am thus frank to explain why your
reasonable request was not answered
more satisfactorily. It would be a grati
fication to me were I in. possession of
a recipe that could be depended upon
for. the manufacture of that which Is
a. necessity in the dog day 3 and ex
pensive everywhere, to say nothing of
the difficulty of obtaining it in some
regions. / ;^^a»Pw | gtiWt^teWpgliaß
-Win not somebody , let us have the
formula? ;
MaWtng a Rose Jar
Kindly tell me what will Uke rust from
steel beads and buckles. I used alcohol,
but it did no -good.
Also give me a recipe for making pot
pourri- or a rose Jar.- .
Mrs. E.-V. K. (Oakland, CaL). y -
To clean the beads and buckles,, shake
them hard and long in a bag of eroery
.dust. Turn them . upside down and
around and shake steadily.
- .f; Potpourri
Gather rose petals daily as soon as the
dew is off and pack In a jar. with layer 3
of flne salt between. The roses should
lie two inches tleep and two*rtable3poon
fuls of salt cover each layer. Keep
this up until you have all you want,
adding petals and salt". every > day. . Set
the-jar.in a ctark, coolplace.
; When you have a full supply, .shake
out v the matted, salted ; petals / upon a
broad platter or , wooden tray and break
..up the clumps, tossing them apart to let*
•the air ' get at the leaves. Have ready
this mixture:; \u25a0' ; -•
s One oiroce- each of .violet powder and
orris; root' one-half ounce each of helio
trope - powder , and of v rose ' powder, i one
\half teaspoonful \u25a0 each of cloves and . of
-mace, one-quarter teaspoanful of clnrka
mon; oil of roses, (attar) four 'drops,
twenty drops each <of raelissne and of oil
. of > eucalyptus, ten drops each of oil of
\u25a0 chiris and > bergamo^. and two dra"nvs - in
alcohol. '\u25a0"-;. U' ; - -\_'. :
;Wher> these ingredients are thoroughly
Incorporated, mdx them with the saJted
rose petals. Do. this faithfully and with ,
the fingfcrs. \u25a0 £>ack in a jar, cover closely
end :i set away in the dark . coobies3 of
olqset or , ceiraar. It will t be . ripe and . de
liclous;fin-two months and' keep for an
indefinite number of years. -.
.-.Wfi have on. hand theaisual number, of
requests for the f oregomg rule for. mak
ing a* potpourri, or "'rose; jar" '.that flood
us in.theeummer. Will readers who an
ticipate putting up rose leaves in thi* ,
\way be -careful- to cut' the directions out*
and keep. them safely? The formula will .
; not be published : affain this : season. AYe
have .too: muc 1 ! other and more valuable '
matters before us.
The San Francisco Sunday Call l
"1 never taated anything better in
cakes, or upon gingerbread, by boilln*
down a little caramel to a thick syruj
and washing the cake with it.
To Glaze a Jtoast
Dip a little of the gravy from ths
dripping pan; set in Ice to throw th»
fat to the top. Take this oft; set tha
gravy over the flre and briny to * slow
boil.. Meanwhile, make a roux la &
frying-pan with a tablespoonful of but
ter and two spoonfuls of browned Sour.
Stir this into the gravy and cook flvs
minutes, or until it is thick and smooth.
Wash the roast with this after the final
basting and brown for a few minutes
before serving.
If you wish to serve a boiled ham
cold, remove the skin dexterously and
set the ham in a brisk oven. Fiv»
mlnu;e3 thereafter wash with "glaze"
based upon the liquor in which th© ham
was boiled, and sLft over it thickly very
fins browned breadcrumbs. Th» effect •
13 pleasing.
Grated pineapple, cold cer*al and ewasi.
•calloped crabs, baked tomato toajt. dry
toast, tea and coffee.
Veal and ham Jellied loaf potats aatl
celery salad, plain brown bread and butter,
cracker* and cream cheese, radishes and
cream, cookies and gooseberry Jam. but
termilk and tea.'
Lima bean »oup, chill con came. Spanish
rice. *rfen pea«. huckleberry sUortcaks,
black coffee.
Oranger. cereal and cream, frlerl egg
plant, corameal muffles, toast. t«a and
Yesterday's loaf, toasted corn cake froa
breakfast, baked Bermuda potatoes, let
tac» salad with French dressing, oatmeal
crackers and American cheese, fruit de»
*n\. iced tea.
Yetterdaj'» toup with crouton*, roait
lamb with mlat sauce, souffis of green pea*
<a left-over), rice croquettes (a left-over>.
peaches and cream, light cakes, blade
. Blackberries, cereal and cream. b^eoTL
boiled eggs. French rolls, tout, tea and
Frtazled beef with cream rrary. «Uc«d
tomatoes with French dressing. Saratoga*
chip*, toasted crackers and cheese, red
raspberries, cookies, iced tea a la Russ«.
Tomato soup, cold lamb (a left-over)
garnished witb cream. lima beans, summer
squash, peach ice cream (homemade), ciks,
black coffee.
Oranget .cereal and cream, poached eggs
n^ 1 m % hominy, brown bread, tea
and coj*s».
Itlnc- of lamb (a lett-over>. iouS« of
•quash (a left-over), cheese and olive uad
,T»lches, bread and butter, pears and \u25a0•\u25a0'
peaches, tea.
Tester day '» sou^ mhted i»Wi ' mashed
potato, round stealc en casserole, auccotaslv
eggplant, berry tart, black coffee.
Fruit cup. cereal with cream, bacon aaA
fried Bweet p«pp«r«. graham Wscutta. toaat.
tea and coffee.
Hash -of yesterday's 'steak, \u25a0tewed pota
toes, celery aspic, crackers and cheeae*
biscuits from breakfast, cornstarch nut?
pudding, tea.
Vegetable soup, calf « 'head en tortn*
(Imitation teriapin). eggplant stuffed wit*
- tomatoes, green • corn. , raspberry eotta***
1 grading with raspberry sauce, black nofO«
Fruit, cereal and cream. - fWheaie*. Ic«t
corn bread, toast, tea and coffee.
Calf \u25a0 brain croquettes, baked sweet pet*
toes, green corn pudding <* left-over).
Yesterday's soup, baked bluefish, mashed
: potatoes. - greea peas, queen •ot puddiasa*
clack coSie. -
• Oranses.^ cereal and ereara. cheeat
©mel«t. rolls, toast, tea and coffee.
'\u25a0; LUNCHEON. ~
-Creamed ' blueflsh. potato puff (» -left
over), cucumber salad, crackers asd eheeset
thin er-iham bread -and butter, poor man's
pudding,, tea. -\u25a0 - '
\u25a0 . :, ..DINNER. . ' '
Mock turtle soup> • (based upon Utjnor lrf '
which head' was boiled), .toast beef g*» I'
. nished wtth : browned potatoes, lima D***" I
young onions, rhubarb puddiar. W I
coffee. '" r \u25a0 •'\u25a0 - i l

xml | txt