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The San Francisco call. [volume] (San Francisco [Calif.]) 1895-1913, November 20, 1910, Image 18

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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*. .

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