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IT IS strange, but true, that the va
rious joyous festivals which we cel ebrate ere always new. Every year they return and bring witl: them the same enthusiasm with which we greet the ever-recurring miracle of the spring. Each May is as wonderful end beautiful as if we had never seen one before. Christmas comes back, with the planning of gifts, the delightful sur prises and the holy Joy that It has al ways brought. Thanksgiving, tha great home festival, finds us once more ready for the happiness that belongs to it. It speaks well for human nature that we aro waiting and willing ro observe this feast when the government Issues the suggestion that we do so. There is much talk about man's willingness to accept all and be thankful for nothing, but surely the fact that Thanksgiving day is celebrated each year Is proof that we do sometimes pause to enumer ate your blessings. " Not so often as we ought— but there is one day in the year In which some of us do force ourselves to "forget not all his benefits." There is a side of the festival that we should keep in mind. We cannot remember all the mercies, but we are enjoined not to forget them all. Thanksgiving is one of the few festi vals that enforce upon v.« no giving of presents or paying off of obligations. Christmas. New Year's day, birthdays all remind Its that we should give t3 others, and as money is not always plentiful and gifts not always easy to procure, wo Figh with a sense of the obligation imposed upon u« and witn the appreciation of our inability 1 to meet it as we wish we could. But the last Thursday In November makes no Buch tax upon nurse and ingenuity. To be Kure there is work connected with it. and this work falls upon the housemother. Hut to her It is a labor of low Tiie festival means the honie comins of all the children and children's children. There is something very beau tiful in the custom which brings all bai k to the old home to acknowledge together their gratitude for mercies received. To one who looks into th« beyond comes the thought that all famines may *om« time meet in the un THE H O U S E MOTHE R S ' E X CH A N G E IMPORTANT NOTICE j-yECAUSE of the enormous /s number of letters sent to the Exchanpe, I must ask con tributors to limit their . communi cations to one hundred tcords, ex cept in cases of formulas or rec ipes tchich require greater space. I uant all my correspondents to have a showing in the Corner, ajid if my request in this respect is complied with -it tcill be possi ble to print many more letters. Salt and Digestion IX TOUR remarks upon the communica tion received by you from "JC S. P." you ask. "Docs salt assist or impede di cest'on?" To begin with, I call your attention to the. fact that natural salt found In fruits and greens is '•organic," while common table fait is "inorganic." And just because it is ; Inorganic (lifeless) table salt— otherwise ' known as "chloride «f sodium," a mineral is unassimilable. Hence, it is not a food, end it cannot assist digestion. All leading authorities upon physiology ana diet are agreed here. If there exists any dissimi larity of opinion upon this point, it Is mere ly as to the degree of injury which com mon salt does to the human system. It does not help to form any of the tissue, and so It must be eliminated from the body by tht kidneys, bowels and skin. Even with the help of these it is not all of it removed. Borne particles are deposited In the bone joints. Salt tends to premature age and senility : It forms deposit* In' blood vessels and In joints: it robs the marrow of tissue cells; it is highly irritating to the mucous mem brane lining the stomach; it Is largely re sponsible for the inordinate thirst of Eorne people immediately after or during meal times, which, when Indulged in too freely, dilutes the digestive juices, thereby hinder ing normal digestion. It causes "bolting" ci foods and gulping of soups, thereby de / feating proper mastication and salivary di gestion. It causes a waste of vital nervous energy in that It taxes the depurating organs' with useless labor, finally, and in brief, salt is necessary for the human body. but only the assimilable • organic and nat ural salts, such, as are found In fruits, rrains, nuts and vegetables, can be appro priated. When - these foods are properly combined in the dietary they contain suf «clent 6alt for perfect health. In answer. 4:en. to your inquiry, I should say that v tmmoa table salt is not only not an aid «o digestion, but decidedly an injurious de- Ctrrent. J"ae two cases cited by you as ee«ming to V»aitate the necessity of table salt In the Cietary pe»wt out the fact from the disas trous result that an imperfect dietary, not j properly balanced, with proba"bly an in aanitary environment, were Indulged ln. When the physiological functions of the ' body are perfectly understood and a proper ly balanced diet of natural foods is psr taken of. and no violations of hygienic laws are allowed, perfect health is the nat ural result. ' CHARLES F. (Berkeley, Cal.). From the same quarter of our terri tory comes a vehement I protest " against SCHOOL FOR HOUSEWIVES THE THANKSGIVING DINNER changing "liome, the All-Father's house, to bow in gratitude for th* greatest blessing received— the blessing of the life that never dies. As Thanksgiving day is th« family fes tival, we lay aside the latest fads apd "wrinkles" that belong to present-day whims, and have the good, old-fash ioned dishes in which w© rejoiced as children. "We dispense with French en trees, elaborate salads and many courses. We feel that on this occasion "old things are best," and turn with de light from -what is known as "fancy cooking" to the roast turkey and home made pies. Have decorations that are In conso nance with the festival. Cut a pump kin,across one-third of the way down and remova the insides. Scallop or cut into points the edge of the hollowed half thus left, and put It where it will dry but not wither. Set it on a huge tray in the center of the table, and fill it with rosy-cheeked apples, nuts, raisins and red and yellow bananas. Let clusters of raisin* droop over the s!de.i of the pump kin shell. At the base, on the tray, heap clusters of Malaga and Tokay grapes. The effect will be very gor geous and the result tempting to the palate. At one Thanksgiving dinner tiny dried gourds were cut open, as has teen directed for the pumpkin, a hol lowed half was put at each person's place and filled with salted almonds', or, if preferred, these may be used as bonbon dishes. Flowers are expensive at this season of the year, and are really not so ap propriate for the Thanksgiving feast as ore bitter-«weet. with the berries still clinging to it, and a few branches of evergreens. If one wishes to heap about the use of table salt from one who says of himself: I am Just a plain working man who 'has studied the Question of diet and the laws of health for many years. In reference to my quotation of the schoolboy's definition of "Salt— what . makes 1 potatoes don't taste good when you don't put any on them"— our cor respondent says: . Potatoes without salt don't taste good, they cay. That shows that our natural taste has been spoiled, or that potatoes are not the right kind of food. What, then, Jt may j be asked, would be the best kind of food for human beings? The answer is simple; Anything that tastes trood in its natural state. A raw potato does not taste good. Nor would you like to bite into a chicken that had just been killed. Marlon Harland has told us often that Americans, as a nation are eating too much meat. Yes! I But why not go one step further and stop eating our fellow-creatures? This would solve the problem of hijrh meat prices and we should be healthier end happier in the end. Eat rice and potatoes, if you like, but for goodness' sake don't eat anything "what looks out of a pair of eyes"! R. B. (Los Angeles, Cal.). The letter Is too long to be prii entire. • Shall the case now go to the Jury? Or are there still other -arguments and pleadings to be heard? Has the world been at fault through all the ages in believing that "salt is good"? Bar-le-Duc "Mr«. M. B. L." asks for a recipe for btr-le-duc. I have bought from grocers., the imported currant Jelly put up in Bar le-Duc. Prance.* It is put up in odd little jars, and is simply a boiled-down \u25a0yrup. Holding it up to the . light. . you can see fine, large specimens or the fruit scattered through -the conserve. These taste like, fresh currants, but tho syrup (which Is not a jelly) Is insipid to our . taste. I added tha juice of half a lemon to each tumbler, we used, etirring it in with a spoon. If I intended to keep iit - for more than a day or two, I should not add all tho lemon juice at once, but just a little in the sauce dish. FRANCES (Wls.). Let me thank you, in this connection, for the "heartsome" letter embodying the foregoing paragraph. It Is too In timately personal in tone and detail for, the general reader, but it Is heartily apr predated by her to \frhom it is . ad dressed. Two other friendly, members prove themselves to be really "Constant Read ers" by sending the recipe printed in the Exchange several months ago One considerately adds: ; n; i'V-'v; - Here Is the formula' clipped from your Corner many month* ago. I have copied It into my recipe book and send the clipping, so thera wiip-be no mistake. I have hun- '-"> •dreds of your recipes stored away where I can easily find them. As the holiday time is not very far off, would you care'to hive a formula for a ' real EnzlUh plum pudding? If so, I shall be glad to send ' you one. . I - hODe - that . '.'Mrs. XL E. X" wMI keep and try this bar-le-duc, recipe. 1 used It last July, and it was perfect. 1 . t LORETTA (Waukesha. Wis.). Mrs. M. 3i. "E. (Kalamazoo, Mich.) "has . taie pumpkin centerpiece red and white ears of corn, instead of the grapes, they are effective, if not good to eat. But whatever decorations are planned let them indicate harvest and plenty. . .'•\u25a0: Children find the Thanksgiving -din ner" Incomplete without cider" to drink. Serve it very cold and pour from a large tankard or pitcher. Cider is never tasted at its best unless thoroughly chilled. Keep it, therefore, * close to the Ice for several hours be fore using, but do not dilute It to a thin acid by putting ice into the liquid itself. • V A menu suited for the home dinner is: Cream of corn soup, roast turkey, cranberry Jelly, oyster pie. sweet po tato balls, creamed and baked onions, never tried the recipe, but trusts it may prove satisfactory." - • Bar-le-Duc Btem large t lpo currants carefully. Weigh them and allow 3 pounds of sugar to each pound of fruit. Get \u25a0 two more cupfuls of Juice from a reserved supply of currants. Vut a cupful of this into your kettle, with 3 poundspof BUgar, -and cook five minutes, skimming closely. Then add a. pound of whole currants and cook five minutes longer. Strain the currants out of. the eyrup and put Into a .bowL Return the syrup-to the fire and boil until . thick and Clear. Skim this; strain through a cheese^ cloth bag upon the currants ; boil • all to gether one minute and put into' Jelly \u25a0 glasses. When cold, cover with parafflne. The olum pudding recipe will be ac ceptable. • Two Recipes May 1 ask for a recipe for a lamb stew and for chicken cut up in pieces with rice? A. F. K. (Chicago). lamb Stew Cut 2 pounds of lean, coarse lamb into Inch-long pieces or into small squares. Fry a sliced onion to a light brown In 2 tablespoonfuls of dripping or of butter, \u25a0 Strain out the onion and return the fat -to the pan. Dredge the lamb with flour and cook for 3 minutes in the hissing fat, turning, <to sear all sides of it. Empty meat and fat into a saucepan and*cover .with a cupful ; of weak stock, or with butter and hot water; cover closely and cook < gently until the meat Is tender. Take up and keep hot in a hot-water dish while you. season the gravy with minced parsley, salt and paprika; thicken it with a roux of a tablespoonful of butter cooked two minutes with 1 spoonful of flour/then stirred into the gravy. Pour over the meat; keep over- hot water for five minutes and serve upon buttered toast. The stew is greatly improved by the addition of a cupful of canned green peas cooked tender, drained and put into the gravy before pouring th,e. latter over the meat. Some \u25a0 drop into the boiling gravy a" few leaves of green mint. • \u25a0 "\u25a0\u25a0\u25a0,'\u25a0"' \u25a0 \u25a0\u25a0- \u25a0 . " : \u25a0 \u25a0 \u25a0' * t '\u25a0' Stewed Chicken With Slice Joint a pair of fowls, \u25a0 after i cleaning and washing them. Leave for an hour in a "marinade", of -lemon i juice and salad oil. : Drain 1 without wiping. Put them into the inner/ vessel of a double boiler, adding no water. Cover closely and set in the larger outer boiler full of tepid water.'. Bring slowly toa.boil and cook two hours at least. Test. the chicken then with a, fork, and If it be moderately) tender .i drop into the kettle half a 1a 1 cupful of ;\u25a0 finely; minced salt pork, the juice of an onion and a table spoonful of minced : parsley, r- Cook for an hour longer,; or until , very tender.* Lift the chlckenwith a' split spoon and lay in a hot colander; to? drain. "^ There should be , plenty of i good gravy i from the meat and the minced pork. If :not, add a little boiling, water. Return this sxavy; to the pot and add= half ; of .-a large 'cupful of rice which has .soaked for , an ? hour ; in :. cold. * water. , Drain ,be foreTputtinj; it into the gravy and cook Spanish rice, pumpkin pies, fruits, nuts, coffee. After the soup has been eaten- and the plates changed, the turkey may' be placed in front of the father of the house, and the oyster pie before the , mother., The sweet potato,, balls are laid about the turkey on Its platter, while. the;;other. vegetables may be passed from the Eide;tabl6— if one has a waitress. If not, the various dishes may be put on the table and served by the person near whom they- are placed.' Pass mild American cheese with the pies, and serve coffee and fruit after the pie course is removed.. The family always linger long over the coffee and fruit course, nuts and raisins forming a combination that fast until the, rice is soft, -but " not broken. Put back, the chicken and sim mer three minutes — not more. Heap the chicken upon a platter and pour rice and gravy . over it.. Sift grated cheese over the surface. Set in the hot oven for one minute and. serve. You may cook the rice separately in plenty of boiling water and heap about the chicken when the latter is dished, pouring in the gravy last and omitting the cheese. Sterilized Milk i A while ago you spoke of sterilizing milk. How Is this done? I notice, too, an Item • -. to the effect that to drink plenty or boiled milk will reduce flesh. "What is. your, opinion of this? I wish/to drink milk in order t6 put on more fleeh. • J.- H. W. (Chicago). : / To sterilize milk, bring to a steady st>oil and hold it at that for forty min utes. By then the bacteria in the liquid . .will be deprived of the power of repro duction. -It is a settled fact that if milk be boiled a few minutes and set away in a. corked bottle wrapped in flannel it will remain warm for hours, but the germs will survive the process and mul tiply rapidly^ Professor"~Tyndall found/ that he could" not- destroy the germs in an infusion of hay without boiling it lor several hours.^ I have never heard that drinking boiled milk would reduce ,- flesh. It is possible that the chemical change in the creamy matter ;of the \u25a0\u25a0<\u25a0 milk, wherein much of the nourishment lies, may have some effect upon the growth of adipose tissue. .. ._> •\u25a0.'.,\u25a0\u25a0;- ;.^ .-.\u25a0• . ;. : .-.,,. \u25a0-\u25a0\u25a0. Raw, unskimmed \. : milk undoubtedly encourages this ; growth. Witness, tho. plumpness of babies who are fed entire ly upon a milk diet.; ..; . Work at Home - N. B.— l lay aside reluctantly a letter from a Southv Carolina .who wishes us: to mention her work at . home.lt is in direct violation of our rules to ; offer ; anything for sale in, the . Ex-.v change, or to : ask - fforr r salaried positions I of any kind whatsoever. The reasons for/ ; this are cogent and ' are .understood! by ,_ I all who are conversant i with; newspaper ; -work in its various departments. • Now i| and-; then the prohibition" bears hard upon those \ whose * need and who.se A merit move us to compassion 'and a de sire to "lend a hand", to the struggling, toiler. \ . . , . ; ; I " make this explanation because I .am besieged ; by request? - that - 1 .would ;;. secure i customers \u25a0or clients forwomen; • thrown . upon \u25a0 their own , resources ~ to ; make a living for themselves and their"; children. '-. /\ Mother's Recipes . /** I am sending to 'L- you v my- mother's recipe -for chowchow and - for <chlli. sauce. They are .very. . fine, especially .that for chowchow.' \u25a0 - . \u25a0 -\u25a0\u25a0\u25a0-.\u25a0 - .•\u25a0\u25a0-- ,' . ' Ch'oinrclip-w v Two .; quarFs\u0094 of, Rreen'-r tomatoes \l and;, the ?; eamo o* celery;-'! "auart't^ of : ; onions. 1 tempts one to take. Just a little more of one or the other, and talk on and on in. an unconventional and delight "ful way. . It is 1 hardly necessary to remind the housemother that at this time, if at ho other, she may t be somewhat lavish in her preparation's. Even if prices of eggs are high, use an "abundance of them in making- the pumpkin pies. . The.last pumpkin pie I ate contained co many eggs and such rich milk that it "actually melted in the mouth that waters in' the recollection of it. One may have to economize on the com mon days of the entire year, but at Thanksgiving- and at Christmas let us have only the richest and best that our larders can produce. " A; pretty fashion rof "serving cran berry Jelly is to % pour it, while hot arid JiquldY Into small 'individual molds, .Lacking these/ small . mufnn tins 'make an excellent 'substitute. Turn these- Individual forms of Jelly; out upon i a chilled -platter, taking care to make more than one for each person to bepresent, as on Thanks giving day "second helps" are in or der. ... Cream of Corn Soup j •Drain -the liquor from 2 cans of corn and chop the kernels fine. ; Put them over the fire with -a pint of water and simmer for fifteen min-' dozen large cucumbers. (If you cannot get fresh, the pickled, will do.) Twenty-four ereen, peppers. \u25a0 -" • ' Cut. these all up or chop, and sprinkle, •with salt. Let them drain overnight in a cloth bag. . Next day boll in vinegar. . until cooked clear. Add. then. 2 cups of sugar and t of celery . seed. .Thicken with a amall bottleful >of mixed mustard. I • cut the cucumbers with -a sharp .knife, -to ~ keep from bruising them.. •\u25a0 '.'- Pack down In small jars and seal. , .. \ Chili' Sauce v Eight quarts of ripe tomatoes ;_, 3 cupfuls of sweet mangoes (chopped): 2 cupfuls of onions; 3 of sugar; 1 of salt: 12 quarts of vinegar; "3 : teaspoon-f uls : each of ground . cloves and of cinnamon; 2 teaspoonfuls of | ginger; 2 grated nutmega. Chop all very fine; boil three hours slowly; add the spice at the last.- Put into glass jars and seal. Keep in a dark place, or wrap each Jar in thick paper. Keep all pickles cool and at an even temperature.- \u25a0\u25a0\u25a0\u25a0' • Mrs.C. a B. (Berwick. Pa.). It will be noted that both of j these recipes are for large quantities of the pickles. The housemother who would put them up \u25a0 upon a more modest scale must divide i and subdivide the . Ingre dients to | suit ' her wishes. They are good "standbys" in the long winters. j Green tomatoes may be bought in the city, markets long after frost has nipped the vines, and the country housekeeper -may .'-.store. them for weeks in a dry cellar.'^ __ ,&fc£ Churnless Butter I inclose a ' clipping which I found In an old ecrapbook where it had lain for. fifteen years at least. It may throw • some light upon the mystery of "Churnless Butter." 5 . J.H.' (Danville. Cal.).". "The : cutting ris- from an "Auckland (New Zealand) journal. I extract the pith: ; -\u25a0_ , . ;\u25a0; ; . ./-" '- :' ,/\u25a0\u25a0'-• "Lately we. suggested that butter could 'bemad© by a', less laborious process than \u25a0:'\u25a0- by "the old-fashioned mode of churning. Th» \u25a0new method is this:: Simply burying: the cream In a stout calico bag in loose garden, -soil for ! twenty-four hours or so, then gen \u25a0 tly working the resulting lump in the butter > tub :for.;a >few minutes, -.: when it may be , • washed, and salted ' in the usual . way. To . •: the ' general - run of masculine minds the proposed method .appeared -utterly absurd, - but 'the quicker perceptions of the ladles in many homes caused the plan to be. tried with the most gratifying results. "The plan has now become well known in ; all . the . colonies; and . wherever it Is known is : hailed * with delight. - - By . it a , richer • flavored butter Is produced at a tithe of th» v . labor required by the old process of butter making.' r.. .<\u25a0\u25a0\u25a0\u25a0,..':':."-'---'. ' " '»*•-. •It is not. fifteen months since 'one of our own i members, wrote I . out \ for: us a minute : account of her experiment with I this "; very process.' "VVe- believed \the idea v to be original \u25a0\u25a0 with iher, and referred the curious tale 'i to the * scientific " men who \u25a0 :honor i the ; Exchange 'by reading what •we houseworkers - have to say. I-could not comprehend? then, I; fail' to compre i hendS now.Vlwhy .burying cream . In \, the for a night and a' day should convert it into ."richly .flavored butter." 1 yet % in ! far-off .1 New Zealand \u25a0 . they : have known -and > practiced '>\u25a0\u25a0:\u25a0. the •':> primitive \u25a0 method /for "fifteen x years. 'This is a .\u25a0 brand-new \ fashion \ (to most of usi ; o£ utes. Strain through a fine strainer and - return the liquid to the fire. Season with salt, pepper and a heap ing- teaspoonful of sugar. Cook to gether 2 tablespoonfuls each of but ter and flour, and when they are blended pour upon them. 3 -cups of' milk and a cup of cream to which a generous pinch of baking 1 soda has been added. Stir until smooth and thick, add the corn puree, and as soon as the mixture is scalding hot take from the fire and pour gradually, beating all the time, upon the beaten yolks of 2 eggs. Serve immediately. Baked Onions Choose small or medium-sized onions for this dish. Cook in salted water un til tender, drain, arrange In a baking dish, and pour over them a rich white sauce to which a beaten egg has been added. Sprinkle grated parmesan cheese thickly over the top of the oniqns and cook for fifteen minutes, or until light, brown.- Serve in the dish In which they were baked. Sweet Potato Balls Boil sweet potatoes, peel, and, while hot, press through the potato ricer, 'Add a great spoonful of butter and enough milk to- moisten the mixture. Beat hard arid whip in a beaten egg. Season with pepper and salt and form into balls. Roll each ball quickly in getting near to Nature's heart. Will our pundits expound the causes that bring about the change? '. An Objection m The Introduction of domestic science Into public schools and the movement in J*e-w York city of teaching "Babyology" in th« schools are going to prove powerful agiuim in reducing many gross evils. Keep in mini the "fallen girl" and the "wild-oats boy." should you feel called upon to speak of these movements. I enjoyed your talk upon candle and lamplight, but our public dances, continual eeries of amusements in the evening, di»- < slpation. fast living and a host of other strenuous society demands have taken away the beautiful work and beautiful readings of our former home?. The work done by our busy grandmothers would not hurt our eyes. It is fashion and fast living that make the glare of gas and electricity In dispensable to our comfort. MART McN. "W. (Chicago). Floor Filler* "I. M. R." (Battle Creek. Mich.) *sk» .- for directions for filling cracks in the floor with a preparation of soaked paper. «tc. Hera they are: Tear old newspapers into email pieces, cover them with hot water and boil slowly, several hours, stlrrta* 1 often to break the paper fiber. When re duced to a pulp, presa out the. .water. Male* a pasta of one quart of flour, three quarts of water and one tablespoonful of powdered elum. boiling well and mixing thoroughly: to this add enough o£ th» paper pu!p> to make the mixture- as thick as putty. Pre«« ! this filler into the cracks as soon as It It cool enough to handle. It will Quickly .harden and will- last for years. have used thi* mixture and can recom mend it Mrs. I* 21. B. (Colcasro). Those who have pressed me with in quiries for the formula herewith glvea will please clip it out and preserve It safely. . Also, another from the same city, which arrived by the same mail with the capital recipe for wiiich we are indebted to "Mrs. L. M. B." For the "benefit of "L M. R." and h«r \u25a0 Battle Creek bride, I contribute these items found in ihy manila envelope file, marked— For Floors and Furniture Make a' paste by soaking blotting paper In - water and mixing dissolved glue with It. A little pulverized whiting, added to stiffen the paste, will increase its value. Pound and knead this to a stiff paste, adding, if you " wish, a little coloring plsnient to Imitate wood. "Work this Into the ; cracks with a putty knife and cmooth the surface even . with the wood. This paste will sot shrink, nor Is it af fected by heat or «old. '2. Dissolve one pound of glue In two gal lons of water. - Stir Into . this enough fine sawdust to make a thick paste; color to match the wood and fill the cracks. 3. Fill tha cracks with putty. (But tha putty comes out after awhile, we tried It!) 4. Soak finely shredded v paper ta water, and. boll it to a soit pulp. To every tiro gallons 'add a pound of dissolved glue. Color to match the wo«d. My file 13 very full and contains much that * might interest tout Michigan brid<» and others whose needs are the sama with - hers . - \u25a0 \u25a0 \u25a0 *• . . •" I should be glad. to supply her with more items \u25a0 should - ehe care to write to me for . _»them. . .:-. GRACE S.\Ll (Chicago). " The address :. of the I'capable" houae \u25a0 ' mother is; in. my hand's.— ' ifli »M In I Jl \u25a0\u25a0\u25a0iiiWMi iiimhTlj \>m The San Francisco Sunday Call \ -. . . - brown sugar, then in cracker dust, then In beaten egg, and asaln In cracker dust. Set on a plate in the lea chest until I the coating stiffens. Fry to a golden brown in deep fat. These balls *r« delicious. -r Spanish Rice Boil the rke In an abundance of salted water until tender and each grain stands t separate from every other grain. Drain and keep hot in a colander set on th« side of the range. Melt butter In a frying pan and fry In it 2 slices of onion and 2 green peppers, freed from seeds and white membrane and minced coarsely. Add a cup of seasoned end thickened tomato sauce and stir all into the rice. Serve very hot. Oyster Flo Lin© a deep pie dish with puff pasts* fill with dry breadcrusts, and fit on ta upper crust, buttering the edges of thl« so that they will not stick to the lower crust. Bake in a hot oven to a light brown. When cold, remove th« . upper crust, pour In the scalding oyster mixture, fit on the upper crust and set ' in the oven for ten minutes, or until the pastry Is thoroughly heated. To make the filling, scald the oysters In their own liquor Just long enough to ruffle th« edges slightly. Drain. Cook together 2 tabl -'spoonfuls of butter and 2 off f!ou» I and pour upon them a gill of the oyster*-^ liquor and l\* cups of rich milk. Stir t» a smooth sauce and drop in the or*t«r«> Season to taste, add slowly a beaten egS. atlr until very hot, but not bol'lns, and pour Into the baked crust. ' j <M-£!U6* Ho?ilan>%>4 FAMILY MEALS FOR A WEEK SUNDAY BREAKFAST Grapefruit, cereal and cream, broiled chicken, southern batter-bread, toast, tea and coffee. LUNCHEON Tomato cream soup In cups, barbecued ham. baked beans. | brown bread, cream cheese, jam and crackers, tea. dinxef: Beef soup with noodles, stuffed shoulder of lamb, canned green peas, spaghetti bake4 with cb*ese, ambrosia, cake, black coffee. BREAKFAST Oranges, cereal and cream, bacon and eggs, rolls, toast, tea and coffee. LUNCHEON _-i/. •' Mince of chicken and ham upon toast (\ left-over), baked potatoes, yesterday's spa cnetti warmed over, blanc manga and cook les. cocoa. r \u25a0 - ['. DINNER Yesterday's soup, stew of lamb and gre«a peas (a left-over), scalloped tomatoes (can- \u25a0 red), celery knobs, canned peach dumplings. T^m^ a. Baked apples, cereal and cream, bacoa • and fritd mush, toast, tea and coffea. , Cheese fondu. stewed potatoes, tca!lope<i * tomatoes with grated cheesa la left-ovor). cream puffs, tea. DINNER Bean soup with croutons, curried veal. boiled rice, lima beans, tipsy parson. b!*c'4 coSee. WEDNESDAY BREAKFAST Oranges, cereal and cream. Pnlladdlpiilm .scrapple, graham biscuits, toast, tea- aad coffee. LUNCHEON Bouillon in cops, griddle cak«s and sau sage, cakes and honey for dessert, tea. DINNER Testerday'9 soup with tomatoes, liver aad bacon, baked sweet potatoe*. lettuca salad, crackers and chetas, bread puddiac. biaci| • THUJiSBAI BREAKFAST Grapefruit, cereal and cream, breakfast stew, fried potatoes; hot rolls, toast, tea and coffee. Thanksgiving day and early dinner. (S«* Familiar Talk in today's issue.) FRIDAY BREAKFAST Grapes, cereal and cream, yssterday** breakfast »tew. potato acones. toast, taa and co2ee. . LUNCHEON Oyster broth, in cops, based upoa sorplua liquor from yesterday's pi«; fried smelts. • with lemon sauce: toasted potato sconea ta left-over), waola wheat bread, ginger* bread and tea. DINNER Vegetable socp. scalloped turkey fa left over), mashed potatoes, rica croquettes (s* left-over), pumpkin pis and cheese, black coffee. SATTJBDAY Br.EAKJ"A3T Oranges, cereal and cream, bacoo. mnSna^ toast, tea and coffee. - -« LUNCHEON Codfish cakes, potato puff (a l«ft-oV«r\ toasted mufSns (a left-over), boiled che«i> nuts, pears and apples, tea. DINNER li Turkey-rack soup, corned b«ef, masfcJj turnips spinach, apple- pie, AmerlcjiSi cheese, black coZt*. .