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The San Francisco call. [volume] (San Francisco [Calif.]) 1895-1913, November 13, 1910, Image 18

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I SHOULD have added to the caption,
"Ani why thf.v are not 'popular,"
but for the undue >ngth of the
For thst '.« the second division of my
very familiar talk with my misguided
reader who has written to me of her
"detestation of the family dish known
as 'a ster.' "! She italicizes the word so
vigor.'.] sly that or.? ran almost 6ee the
sneer which went with it.
"Th^y are a wretched makeshift for
and palatable food," she goes
on to isay- ""Insipid, wishy-washy and
uasishily, as unpleasing to the* eye as
to tlte pilate! Nor are they economical!
I arjen this in tlie teeth of all the etuff
written and printed to the contrary.
Counting in the time wasted in making
them and the cost of tlie 'trimmings'
reeded to make them tolerably savory,
eno tMe price mounts up to what you
\u25a0woulJ have to expend for plain, honest
steaks and cuts.
Write down the
humbug, won't
you? Lots of sen
sible women are
sick of it!"
As I read I fancy
—and vividly— just
what kind of stews
my vivacious prot
estant has in mind:
greasy, gray and
watery messes that
had no distinctive
flavor, compounded
carelessly — gener
ally contemptuously
—because left-overs
must be used in
some way. One
shudders to reflect
how many of such
travesties of food
have been thrust
flown the throats
of "John and the
children" since the
first drumroll of
the crusade against
high prices vai
sounded through
out the land.
Bear with me,
my disgusted fel
low-laborers, while
we reason together
concerning the de
spised and ma
ligned family stevr.
To begin with, I
wish we had an
other name for it
«Jtian a word that
mevltably suggests
a variety of disagreeable definitions of
the old English word. As for example:
"A state of agitation of mind; mental
worry; a fuss."
Those of us who were so fortunate as
to see inimitable Jeffersoa in "Rip Van
Winkle" recall with an affectionate
{Kiile hit ff«irli' under his breath to the
«rnrewish wife who sighed rapturously,
"Oh. I do love a rabbit in a stew!"—
•*Ibu like everything in a stew, I
The French "ragout" ha* a hint of
taste In it. Not a week passes in which
I am r.ot importuned to print a recipe
for chile con came, and there is a brisk
run upon Hungarian goulash and chop
euey. Stews, every one of theni. posing
under foreign names! If possible, we
•\j-ill .divest our minds of prejudice and
Why Stews Are Economical
grant to the homely fare the credit
justly won by intrinsic worth.
Taking the accusation of our corre
spondent count by count, we becin with
the declaration that the stew costs as
much as steak or roasts. We do not
order choice cuts for" stewing and are
not exacting as to tenderness, trusting
to our process of cookery to reduce It to
masticable conditions. When beefsteak
of fair quality brings 30 cents per
pound (and no allowance made for bone),
the coarser portions sold for our purpose
may be had for 20 and are boneless. A
steak or cutlet or chops weighing two
j^ECAUSE of the enormous
rC number of letters sent to
J ~* the Exchange, I must ask
contributors to limit their com
munications to tOO words, except
in oases of formulas or recipes
which require greater space. I
want all. my correspondents to
have a showing in the Corner,
and if my request in this respect
is complied with, it will be possU
blo to print, many more letters.
The Small Kitchen
YOUR' paper upon the kitchen inter
ested me extremely. When persons
complain of a small kitchen, I re-_
mind them of those of our great lake and
ocean steamers. More food is prepared there
than in any private dwelling, and the
spare Is very small. Of course, if the same
room does duty as dining and living room,
that alters the case materially.
I do not think It should be considered as
laziness to plan as short a walk as pos
sible while one Is about her housework. Is
not saving time and space regarded as wise
economy in all departments of labor?
My heart goes out to the poor woman
who had to keep all cooking utensils in the
kitchen and in full sight, that her husband
rolKht see for himself that they were kept
bright. Suppose a little dust should gather
upon' an upturned long-disused pan? Noth
ing except John's ultra-fastidious .ideals
Is harmed by it. One wipe of the cloth and
all is well. It if all right and proper to
b« neat, but do not some husbands (and
more overwrought wives) pay too much at
tention to the outside of the cup and
platter? Mrs. A. R. M. (Chicago).
We heard from this judicious member
not long ago, and present with gratifica
tion the rest of her admirable communi
cation. That domestic nuisance, "the
Betty," as our mothers called the fussy
husband, has almost gone out of fash
ion. A few specimens still cumber the
ground, to the misery of wives and dis
content of servants. These last have the
blessed privilege of "change" when he
becomes Insufferable. The, wife must
stay until she is worried into her grave.
Rhubarb Marmalade
I Inclose what' we think is a pleasing
change from the flavor of oranges cooked
with rhubarb: -
Boil 2 gallons of washed and chopped rhu
barb until soft; allow to each pint a
pound of sugar, a pound of seeded and
minced raisins, and 1 pineapple minced fine.
Boil and etir until you have a smooth mass.
M. P. (Philadelphia).
Tou enrich, our kitchen store with a
new and tempting conserve. The deli
cate acid of the pieplant harmonizes
delightfully -with the spiciness of tne
raisins and the fragrance of the pine
apple. -|"
"5 ~7 •
Open- Air Sleeping*
In answer to the correspondent who in
quired it. any one had tried sloping in the
open air In Chicago, I say that I have
slept out «f doors on the north side of that
windy city for two winters, nnding it most
beneficial to my health, andwdfii I at l3*t
learned how 'to make myself comfortable, it
was d«HKhtful. My porch facos the west.
It is unheated and glazed, but the window?
are always open, except when they are
closed to ke«o out the snow. If one Is
dressed and hooded warmly (and -do not
pounds would not go'far toward satisfy- \u25a0
ing the appetites of three healthy boys
and their parents. It would make \u25a0 a
noble stew when blended with the In-*
gredients we shall name presently.
After the prepared stew is on the flre
the cook's -work Is
practically ended,
whereas chop 3 and
steak and cutlet
must *be watched
and turned, the
cook meanwhile
hanging over the
fl r e and grilling
her brains with the
browning of the
• One correspond
ent who is of the
same mind with
her whom I quote
today complains
that "long stewing
takes all the nour
ishment out of,
meat." She omits to \u25a0
add that it g«es into the gravy, without
which the meat is never, served. I
should . grievously wrong my pupils In
everyday cookery were I to, direct them
to set before their children the pallid
rags«lef t from soup making. Even' drop
of nourishing juice has been extracted
by long cooking and squeezing. I have
said this before, and that the house dog
•would refuse to eat it. The meat in our
ragout absorbs as much as it yields, and
is the richer for the substance of the
vegetables cooked with it.
The gravy is the strong point of a
well-made stew. What boy- does not
revel in mashed potatoes, plentifully en
dued with creamy sauce, or brunette
savoriness of that whioh i 3 the life of
the compound? And rice is not behind
It when mantled with yellow curry or
the gravy of fricasseed chicken.
"The one item of gravy, my "dear
Mis 3 Pecksniffs," cried Mrs. Todgers, '
"is enough to add twenty years to one's
age. It keeps the mind continually upon
the stretch. There is no such passion in
human nature as the passion for gravy
among commercial gentlemen."
For "commercial gentlemen" read
"American schoolboy." Then, see to It
that you have an abundance of gravy,
and of the right kind, for "his delecta
Brunswick Stew
(The prince of stewa.)
In the original it was 1 based upon
gray squirrels shot at their fattest.
The 'wild hare of the Virginia "old
fields" -was a tolerable substitute when
squirrels were not to be had. Failing
these, the housemother contented herself
with fowls from her barnyard. I have
repeatedly used veal In/ default of. game
or poultry. It Is excellent when founded
upon one of the meats named. . -. •
In the bottom of a broad pot lay about
four tablespoonfuls of fat salt pork,
chopped fine; next, half as'much minced
onions which have been scalded to take
out the rank odor; next, a stratum, of
parboiled potatoes, sliced thin; fourth,
fifth and sixth, layers of green corn
cut from the cob, lima beans-*nd the
meat, cut into small squares. If game
heeltate to put on layer upon • layer df
clothlnß). one Is warm in bed: that is. If
the clothing Is thoroughly wrapped and
tucked In about the body. Then one keeps
comfortable all night, enjoying the cold air
and the sight Of the stars. In summer,
eleepln? cut of doors i* an easy matter. I
slept in the house but two weeks during
those two winters, and then not on account
of the cold. If sleeping porch or tent Is
not available, the one hungry for fresh air
may sleep upon the roof. —,»
\u25a0 , P. M. W. (Denver, Col.).
Having had the opportunity during the
last summer of observing the effect of
the outdoor life upon a delicate ' col
legian, who was said to be "fairly
broken down" and unfit to enter upon
the work of the next term, I am pre
pared to second j warmly the advice of
our Colorado member The boy built
for himself a tent upon the grounds of
•a friend, which he occupied by night and
In wet weather.' For a day study and
Bitting room . he. constructed a booth
high up in the boughs of a pine tre«
nearby, and epent the summer, hours
there with books, pen . and pencil. He
took long walks and swam daily in the
neighboring creek, never neglecting a
system of gymnastic exercises prescribed
by a teacher in athletics. He presented
himself upon the opening day of his col
lege, bronzed and brawny, full of. life
and spirits, a marvelous contrast 'tp'-thft
slender, anemic stripling over, whom
doctors had shaken disapproving heads
and parents had mourned three months
"Never, enjoyed another, vacation so
much!" hedeclared. Resolution, based
\u25a0upon conviction that one la" In the- right
way, is required to carry out the regi
men. It Is nature's own cure, and worth
all the medical colleges and pharmacists
In the country. \u25a0•..-'.. -
' Cracked Wheat Bread -
I Please give me a recipe for. maklnj
cracked wheat bread. I nnd none in my
cookbooks. I • bought a . package of
cracked wheat, set a sponge \u25a0 with whole
wheat flour, and the next morning stirred
In dry cracked wheat, with more wheat
i flour until the dough was of - the right
i consistency. \u25a0'.:\u25a0\u25a0•\u25a0\u25a0 *'-^ .\u25a0'\u25a0\u25a0\u25a0'-'\u25a0
The bread was light, but It did not
taste like the cracked wheat bread on*
buys . at the bakeries. - - I should like to
know what quantity . of cracked wheat to
, use; also, if it . should be - soaked ; before
. adding/it-to the other ingredients. And
r should- this bread - have shortening In it?
I put none Into my white or whole wheat
I flour 'bread.; - >\u25a0 \u25a0 , \u25a0'-.-. .-X *\u25a0 \u25a0 *-\u25a0 -;
Mrs. B. TV P. - (Pomona, , Cal.).
Tour request is referred to our practi
cal and up-to-date housemothers. Ido
1 not recollect ever eating cracked wheat
bread, and am naturally curious to read,
the recipe. _ . , -. \
Potato Bread
| Kindlr let me : have a. reclpa for potato
yeast, and tell how to make bread with
1 it. Also a- recipe, for French • salad
I rCSBn Mrs. W.- H. B. (Houston, Tex.). '
Potato Yeast
-.Peel six large potatoes and put them :
over the " tire in two quarts of cold wa
ter, with a small cupful of dried hops *
tied in a cheesecloth bag. \u25a0\u25a0\u25a0\ Ooverrand
-boil' until the potatoes are soft.'.- Take,
them -out of the water,. leaving the pot
still boiling .with;' the bag, of. hops "in? it. /
Mash the potatoes to a smooth paste,',
working in t ./ gradually," four: tablespoon-- ,
or poultry.be used.' cut at every joint
to make the portions as nearly as may
be of uniform -size. Season each layer
with pepper as you build the goodly
structure. The pork should salt it suf
ficiently. When all the materials are in,
cover, an inch deep with boiling water,
and fit .on a close lid. Stew gently for,
three hours without opening. If you
make the stew in the ftreless cooker,
six or seven hours are . not too much.
\u25a0Bring the contents of the pot to a boil,
and keep It up for fifteen minutes before,
putting Into- the cooker.
.-. When the three hours (or the six , or
eight) are up, open the pot and stir In a
quart of tomatoes peeled and cut into
bits, 2 teaspoonfuls of jvhlte susrar and
a llttl© salt, if .needed. If you use
canned tomatoes, drain off the juice and
add the solid portion to the stew. The ',
juice .would make
it too liquid. Cook,
closely covered, for
another hour. Then
stir in 3 table
spoonfuls of butter
made Into a roux
with 2 spoonfuls of
flour. Lastly, stir
in a tablespoon
ful. of chop p c d
Simmer gently
for fifteen minutes
and serve in a deen
platter or a tureen.
Two pounds of
veal will suffice for
a "Brun *Wi c k"
which will feed a
family of six. o*>e .
fowl will makA one
large enough for
two meals. -On the
second day add
dumplings made of
biscuit dough,
rolled rather thin,
cut into b trips and
cooked in some of
the gravy strained Into a saucepan.
When the dumplings or noodles are- done,
turn into the larger pot with "the gfa.vy
in which . they were cooked.".^. -7>j|* -
;f l V Airish Stew '- i: som^l
Two pounds of lean, , coarse ; ; meat—
mutton. Jamb- or beef— cut .from : the
neck, are required here. Cut It Into small
cubes. Have a quarter of a Bound : of
fat salt pork, sliced, hissing In the.- try r)
ing pan, and scar the meat in this on
both sides, and quickly. This is to re
tain the juices until the meat "Is thor
oughly cooked. Put meat and, fat into
a pot and add a cupful of weak stock
or gravy. Cover closely and set where
it will not really boil-under an. hour.
Keep it at the bollinsr point for half an
hour, or until the meat Is tender. Then
add 2 medium-sized onions, chopped and
scalded; 2 carrots that have been car
boiled and cut into cubes, and a small
turnip, parboiled and sliced. Cook for
fuls of flour and two of whit© sugar. As
you do this, moisten with the boiling
hop tea. When all the tea has. been
used In this way, you should have a
smooth gruel that smells like beer.
When It is lukewarm, add four table
epoonfulsof lively yeast, or a com
pressed yeastcako dissolved In . half a
cupful of warm water. Beat up well
and set in a large crock, covered with
mosquito netting, to "work." Keep in
a ..warm place until the bubbles cease
to rise. In summer this will be in four
hours; in ' winter, six will not be too
much. If the temperature of the room
be even and not cold When the yeast
Is light and creamy, put Into corked bot
tles, or into small glass jars .with doss
tOPS. , - ' .•. • ;
Keep In the cellar or in the Icebox. It
will be good for a fortnight. When you
wish, to use It, take out as much as Is
needed, and do .not let the Jar atana
open for one moment after pouring out
the requisite quantity, nor remain 'for
five minutes in the hot kitchen. This i»
the time-honored formula fop potato
yeast, warranted never to fail if made
exactly according to* directions. •:
In making bread, use it as you would
any other yeast.' > v -
French Salad Dressing
Cut a clove of Warlic in half, and with
it rub the Inside of the bowl in which
you mean to mix the dressing. Measure
into \ the bowl 6 tablespoonf uls lof the
best salad oil, 2 of vinegar, 2 ealtspoon
fuls of salt and lof pepper. Beat to an
emulsion and set upon Ice until you are
ready to use it. : . ; \u0084
You may vary French dressing by sub
stituting lemon juice for vinegary- and
minced chives stirred into the emulsion
instead of rubbing.the bowl with garlic
Cucumber Pickles
Can you tell me what Is pot : into cu
cumber pickles to make them nrm? Is It
saltpeter or alum ? And how much must
one use? : .-;\u25a0-...
I have some calico print pieces which
any one who is making patchwork may,
have.- Mrs. B. A, C. (Chicago). .,
Cucumbers for pickling \ are;, laid In
salt for a week, or a' month, as > may be
convenient. After packing them down
with . alternate layers of salt, enough
cold water is poured into the Jar -to
cover them deep. "When you are ready
to pickle- them, look them oveT carefully,
rejecting all that are unsound:: Soak in
cold fresh water for two days, changing
the water for fresh at -the end of the
first day. .. : \u25a0:'"\u25a0. ; \u25a0-.•\u25a0 '.' \u25a0 , \u25a0\u25a0 i .
Next, line a kettle; with green I vine
leaves and lay in the cucumbers, sprin
kling powdered alum, between the layers.'
A-bit of alum the size 'of an English
walnut will do for two gallons of pickle..
Cover deep .with cold water when all are
in,* and lay grapevine leaves three deep \u25a0
over the top layer. Fit a close lid upon
the kettle and simmer very slowly five
hours, never letting the contents of the
kettle come to a boil ; Open the kettle,
and if the j cucumbers "are I greened., re
move the leaves, drain off the. water and
drop the cucumbers, one *>yj one,. Into a
pan of ice-cold water.x Change for more
iced; water at, the end of an hour.
-'Prepare your vinegar as;for
other pickles: give a boll up and, 1 pour
over the.plckles. which should have been'
wiped dryland packed in? a' stone; crock.
Coyer , and let them stand for two.days;
half an hour before putting in 2 parr
boiled and chopped potatoes and 2 stalks
of scalded celery, minced. Fit on the
top after seasoning to taste and cook
for half an hour loneer. Take uo .the
meat with a skimmer and dish, setting
In the open oven to keep hot. Stir into
the gravy a *tablespooniful of butter
cooked Into a roux -with half as much
browned flour. Cook for a minute and
pour over the meat. '
. -
Breakfast or Luncheon Stew
(Very good.) <"\u25a0
Cut two pounds of ibeef— fat and lean
together— into strips an Inch long; put
Into a saucepan with barely enough
water to cover them and cook gently
(covered closely) for two hours. Do this
overnight and &et away, still covered.
Next day season with pepper, salt, "a
teaspoonful of sweet marjoram, 1 of
chopped parsley and a tablespoonful of
minced parboiled' onion. w Cook all to
gether for lialf an hour, then stir In a
tablespoonful of browned flour wet with
.cold water, a pinch of allspice and ata
blefipoonful of tomato catsup. Bring to
• a last boil, and add the juice of half a
lemon and a small glass of sherry.
Send around : corn \u25a0 bread and stewed
potatoes with this brown stew, and. you
have a satisfying luncheon. . The meat
should be boiled to shreds. Try it and
report upon It.
Stewed Brains— Calf's or Pig's
Blanch, the brains by scalding in boil-
Ing salted water for three minutes. Cut
Into inch-long ; pieces and let them get
stiff and cold. Make a roux*of a heap
ing tablespoonful of butter and an even
spoonful of flour. Stir into this half a
cup of cream (or unskimmed milk), into
which you 'have dropped a bit of soda
not bigger than a pea. a teaspooirful of
chopped parsley and a teaspoonful of
kitchen bouquet. As soon as It bolls put
in the brains and simmer for ten 'min
utes, stirring gently all the time.
Stewed Lamb With Green Peas
Cut 2 pounds of coarse, le,an lamb
into dice. There should be' no fat in
it. Fry a sliced onion in two table
spoonfuls of good
Qrlppinj*. Strain out
the onion, return
the fat to the pan
and ' the ; fire ; roll
the , meat in "flour
and fry in "the
same fat quickly,"
turning at the end
of a minute to sear
both sides. Empty
the contents of the
frying pan Unto, a
saucepan, cover
with a cupful of
weak stock, fit oh
a tight cover and
stew for an hour
or until the meat is
~ Pour off tb»
gravy' into another saucepan 'and keep
the meat hot over boiling water.- Have
ready a cupful of green peas— fresh or
canned— and cook In the gravy. As
soon as they are done, and before they
have time to break, take up. Line a
Then scald the vinegar again and pour
over the qucumbers. Repeat this process
three times within the fortnight, at in
tervals of two, four and six days. Then
cover closely, tie a stout cloth over the
cover, and Bet In a cold place. Examine
every week to see that they are keeping
well, and add a tablespoonful o% sugar
for each gallon at the. end of the month.
They will not be ripe under two months
and .will ba the better for keeping much
I have- eaten pickle put up after this
fashion that was excellent when twenty
years old.
Economy in Meat
May I tell you how I save on my meat
Mil? I hope you won't laugh at me! One
woman to whom I told it did.
'Buy three pounds of brisket or the "pan
piece, I.'1 .' Put on to boll with plenty of water
and cook until you have- a good stock.
Four off the liquor and set It to one side.
Add more water to the meat and cook until
It U thoroughly done, then'add vegetables
as for a stew or soup, as you prefer. 'After
dinner Dut what cold meat la left through
the chopper, stir & cupful Into the reserved
stock, then enough cornmeal to make a
mush. x*t this get cold and fry for break
fast.. Cut into square*. If there is more
than a cui>ful of the meat left make It Into
hash for dinner. \u25a0 . -
Thus you see that I get three meals for
my family of four for 23 cents. My butcher
says that if every housekeeper would do this
meat would come down in price. .
Do you > think you would like some mor*
economical ideas some time?
-Mrs. E. P.K. (Los Angeles).
Economical ways of converting raw
material into palatable food are always
welcome., Nor, am I Inclined to laugh
at what you describe. The only qualifi
cation I suggest Is that you should have
told \u25a0us - how you seasoned * the "pot au
feu." -That is -what the French would
call your boiled meat ancl vegetables.
.The success of all "made dishes? de
pends \u25a0 mainly upon." the seasoning. If
your 'vegetables be neatly cut into
cubes and parboiled before they go Into
the -pot "with the meat; if, to 1 the broth
left In the kettle after the meat is taken
out; there be added a good ; roux of but
.ter/ and ; "browned! flour, and judicious
flavoring; if the meat be laid In the mid
dle of the dish; the vegetables arranged
in assorted heaps - abou t ; It and the sea
soned and thickened gravy be poured
over « all, . I can , readily believe that the
result will be satisfactory. "And this is
doubtless what you- did, although you do
not 'tell -us so. r
V.Your fried meat-mush for. breakfast is
a* variation of the popular Philadelphia
Polishing' Shells ;
Please • print *In : the "Exchange - directions
how to polish sea shells, lust the common
beach shells. • • - \u25a0\u25a0\u25a0. \u25a0\u25a0 ~ ,
CONSTANT READER (Los Angeles, Cal.).
to those better versed in that
sort of fancy wcwk than I. . -.".'-.-
I nat© in the Exchange . a letter from
"D. M.: V." (Farmlnjcton. la.) asking about
colter. .V friend of mine had a bad. goiter.
I She could not \u25a0\u25a0 sew.-* as • she was i/nable to
bend* her' head sufficiently to see". her work-.
She \u25a0 consulted I one i specialist I after another
and ; tried- everything she heard -of that
seemed -Hkeliy to help. her. and spent a'sxeat
deal -of money ,to no purpose."- One: day she
told me she had sent for a, string of amber
beads, r She had little faith , that they « w ould
platter, with buttered toast: wet this
with boiling, salt water and Jay the
meat neatly upon it. Cover and keep
hot while you thicken the gravy m the
saucepan with a roux made by cooking
a tablespoonf ul of butter with one of
browned flour. Season with pepper and
salt; boll up and. pour over the meat.
Cover and set in the oven for one
minute before serving.: Mutton chopj*.
which are rather tough, may be utilized
In this way. . Cook longer than you
would the lamb.
Stewed Kidneys
Cut each kidney into three pieces,
leng-thwlse. Heat 2 tablespoonfuhi of
butter in a frying pan and when it be
gins to hiss stir in a cupful of weak
6teck and kidneys,, with a teaspoonful
of parboiled and chopped onion; a pinch
of mace, salt and pepper to taste. Sim
mer all together, closely covered, for
fifteen minutes; add the juice of half a
lemon and a pinch of the grated peel.
Cover again and simmer three mlnut»3.
help her. but she was desperate. This was
a last resource. I did not see her again
for nearly a year. Then. I found that *ha
was entirely cured. I could hardly believa
it to ha true. From the ttrne she put on
those beads she began to improve. They
were worn close around heT neck.
Don't make fun of mo for telHnc you
this: It seems foolish. I know, and I don't
comprehend why the amber cured her. But
I know and assert -Dositivelv that th? story
Is true. Mrs. E. V. C. (Ayusa. Cal.).
I have heard of similar cures, which
some physicians declare to be "merely
coincidences." Others, perhaps as
learned.-- believe that the medicinal prop
erties of amber (which substance Is in
itself a mystery) are absorbed by the
ekin and act beneficially upon tne
goiter. 'What do our scientific members
say? •
How Butter Was Made Fifty
Tears Ago
Which a masculine member tells us.
with justifiable pride in his wife's
housewifery." ':
It was said that no irood butter was made
In lowa then ( ,My wife filled a four-gallon
earthen Jar. (well glazed) for family use In
this way: . *•"?
'As soon m.m '. the . butter "came" in the
churn she salted'lt and worked out all the
buttermilk that would come away. Then
she put the butter aside In, a cold place
until next morning. Then she worked It
again. ! but not too long, lest It might g«
\u25a0^vasy." Next. . she packed it down in.
layers to within an Inch of the top. of the
jar. covered it with a clean cotton cloth,
spread salt over the cloth half an Inch
deep, and filled up the Jar with brine.
-The jar was kept in a cave -until the
next June. As we did not need It at horns
just then. I took it to a hotel in the nearest
town and sold it. The Republican state
convention was |in session and the hotel
was full of delegates. They remarked- at
breakfast that they seldom ate such butter
at that season. When asked when they
supposed it was made, they answered they
supposed it was perfectly fresh and lately
churned, and would not believe that It was
a year old.
• I may add that one of them asked th»
name of the woman who ceuld make and
keep first-rate butter so long. And— well.
that man afterward became my son-in-law!
JOSEPH B. (Cornlns. Iowa).
And showed himself to be a far
sighted, sensible fellow in judging the
daughter by the mother!
We may call this "The Romance of
the Churn." There is a dash or the
comic in our next story.
Making Butter Under Diffi
I have been watching the chumless but
ter question, but I have not found anything;
better than the way I made butter when I
kept a cow.- We had a hcrse and bnggy
and I did a great many errands , f pr , my
husband. • Ha would telephone to me b>
come to him, and often i when I was In the
midst of. my churning. So I would put the
cream into a half-gallon fruit jar, seal It
down with a good top and rubber. «o it
could not leak, wrap it up. In paper and let
It roll around In the bottom of th» buggy
while I was driving, I always had butter
when ' I got home. I was laughed at for
doing' it. of course, but it saved a good deal
of work for. one who had a horse and did
much brisk driving. \u25a0
: I think "M. J. H." fUemohis. Term.>
might color rafni with oil paints as "M.
J.tH.*' (Riverside; Cal.) colored lace and
stockings. \u25a0 Artificial flowers may be tinted
In the jarne way. r -
Mrs. J. M. H. (Lo a Angeles. CaL).
The San Francisco Sunday Call
Have ready a hot dish lined wttk but
tered toast; lay the kidneys upon -this.
cover and keep hot over boiling water
while you thicken the gravy left in tb©
saucepan with browned flour wet up
with cold water, and cook for a minute
to blend all Into smoothness.
Pour over the kidneys and serve.
This is a nice breakfast dish for Sun*
day morning.
Grapefruit, cereal and eraam, fried scal
lops, potata biscuits, least, tea and coffee.
Tomatoes and tggs. scrambled in the
chafln? dish; breakfast biscult», warmed
up; peanut sandwiches, potato salad, crack
ers and cheese, cookies and Jam. tea.'
Veal and okra. soup, stuffed shoulder of
lamb gre«n peaa i canned), cauliflower,
puinpkin pie. black cofte*.
• Baked apples and dried rusk with cream.
picked-up codflslj. French rolls, toast t3a
and coffee.
Clam broth In cups. frizz>J boef with
cream gravy, bakeri sweet potatoes thin
brown bread and butter, brea'l pudding, tea.
Testerday's soup, cold lamb, scalloped
cauliflower (a left-over), riced potatoes
. Bavarian cream and cake, black, coftee. *
Orang-s. cereal and cream, bacon, baked
toast, whole wheat fcrpad. taa and coffee
Sweet peppers etuffed with minced lamSt
eerred with tomato sauce; potato cakes (a
left-over), whole wheat bread ani but'er
cut very thin; warm gingerbread "and
cheese, cocoa.
Scotch broth, beefs heart, breaded and
baked- stewed salsify, spinach, tapioca pud
ding, black coffee.
/•o?l ap^t ce I? al and cream, butterCsX
cormneal muffins, toast, tea and coffee
Cold be«f's heart (a left-over), salsify
warmed over from las: night; tomato toaat.*
toasted cornmcal muffins, remains of taploci
pudding, with cream; tea. > . , V •""*\u25a0•
Yesterday's broth, liver and bacon.
spinach soufSe (a left-over), striae bean*,
chocolate custard, black coffee.
Oranges, cereal and cream, mine* of be«f*»
heart on toast, graham biscuits, toast, te*
ana corzee.
tt-oquettrs of liver minced, garnished
H} £h , » tr! P» of bacon (a left-over). FrencU
fried potatoes, strinjr bean salad en let
tuce, crackers and cheese, boiled chestnut*.
Russian soup with poached eggs on top*
boiled fowl. Spanish rice, fried celery,
brown betty, black coffee. wery.
#>?.V ceiS P |n « a PJ» l «- cereal and cream, clam
fritters, sally luan. toast, tea and eoffe*/^
Cheese foadu. toasted sally lunn (a left
over), baked potatoes, crackers and cream
.cheese with marmalade, tea.
Oyster bisque, codfish steaxs 1 mashed po
tatoes, canned succotash, fruit, raisins and
nuts, black coffee.
Oranges, cereal and cream, bacon and
fried mush, whole wheat biscuits, toast!
tea and coffee. *
Cold fowl (a left-over), fried sweet bo
tatoes. rice croquettes (a left-over), toasted
crackers and cheese. Junket, cookies tea
Chicken broth, based upon liquor In whlcH
the fowl was boiled; codfish puddlnsr w« tS '
parm«san' cheese oa the surface (a left
over), potato balls <a left-over) stawad
tomatoes, cottaga pudding-, black coffee.

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