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The San Francisco call. [volume] (San Francisco [Calif.]) 1895-1913, November 27, 1910, Image 18

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w m m jiE girl who has felt entirely at
•1 home in her mother's kitchen,
I where she has learned to cook,
will have a sensation of strange
r«>£s or of newness in her own kitchen.
It is one tiling to make cake, candy,
Jel'ies. cuslards and creams in a place
with whfch one has been acquainted
through years of childhood and girlhood
— whea another housewife has purchased
the necessary utensils and planned all
the conveniences — and quite another
thing to stand in an empty kitchen
T*-hich must be furnished by one's eelf,
and for which one must "think out" all
the requisites. To the bride whose in
come is large the task of furnishing the
kitchen and the kitchen pantry is one
that requires much thought. To the
bride whose income Is limited It seems
a serious task, and one upon which she
should not "enter unadvisedly or light
ly." Poor little woman! In her new
life and new home there are many times
in which these words of the marriage
service come back to her with 'a force
that is almost terrifying.
Bf fore buying anything for the kitchen
decide on the furniture to be put in thit
Important room— the most important, by
tthe way. in the new home. If your
purse wiH allow, cover the floor with a
good quality of linoleum. This is ex
pensive, but is well worth the price
paid for it. afi it outwears any other
. floor covering. If you cannot have this,
do not cet a cheap oilcloth. This wears
in holes in an alarmingly short time and
looks ragged and untidy. If linoleum is
quite beyond your means, have your
floor pairrted a light yellow. Arrange
to have this done some days before you
move into your cottage or apartment, so
that it may gret very hard before using;
otherwise the sticky paint will soon rub
off. For the sake of the paint, and etill
more for the sake of your feet, have
several squares of carpet or rugs laid
' on the floor. \u25a0 One of these must be In
front of the table at which you stand to
do your mixing, another In front of the
eink. Standing on a hard floor is very
tiring to the feet and back.
- DO NOT FORGET THE CHATR
• Tou must, of course, have a deal table
In your kitchen, with a drawer that Is
wide enough and drep enough to hold
kitchen sj>oons. forks and knives. Have
by it a strong wooden chair, into which
you will drop, 1 hope, when beating eggs,
irixinz cake. etc. Use this often and you
I "will save your strength. A good rule
laid down by a wise physician was, "Do
no work standing that you can per
form as well sitting." If more women
" followed this rule we would hear less of
backaches and surgical operations.
Short muslin curtains may hang
across the lower half of your kitchen
" windows. Have them so plain that
!t hey can be washed often without
trouble.
It is well to have strips of wood, sup
plied with screwhooks, above sink
and table. On the one over the fink
hang mops, dishpans, cloths and
towels; on the hooks above the table
E6 mixing spoons of various sizes,
ttrainers, etc. Have no more than two
dlshtowels on tho sinkhooks, in case
they are needed for immediate use. On a
rack placed elsewhere in the kitchen
» must be enough dishtowels to keep
one always supplied with the clean
article.
•. Right here I want to pause long
rnouph to beg the young housewife
never to allow her dishtowels to ac
cumulate until there is a soiled and
greasy number to be washed. This is
the custom of the average housewife
' whose own the, new linen is not. House
keepers who appreciate the untidiness
cf the habit have a different method.
This consists of washing the towels as
coon as they are soiled— even if there
be but three that need it. It is a good
plan to have at the side of the kitchen
range each morning a large pan of,boil
ing suds to which a little household
emmonia has been added. Aa soon aa
the breakfast dishes are out of the
way, wash out the towels that have
h*eo used since yesterday morning, and
t>o:i in the aforesaid pan. Rinse quickly
in clear, hot water and hang up to dry.
This practice takes not more than ten
minutes each day and keeps one con
stantly supplied with clean, sweet
smelling linen. To -press off |these
towels with a hot iron later In the day
if a simple task. .
The stationary tubs demand special
mention. Do not allow them to de
generate into a place, where soiled
towels or other articles' are hurried
SCHOOL FOR HOUSEWIVES
until one "has time to wash them." If
you want to know how uncleanly this
habit is, lift the tub covers in the
kitchen or laundry where average
domestic is employed. You will be glad
to close them again.^for there is pretty
sure to be a disagreeable odor about
them. To hide a soiled article Is not
to get rid of it. After each using, wash
'the tubs, adding a little soda to the hot
water with which you do ' this. This
removes the deposit of grease from the
inside of the tub and * also destroys
disagreeable smells. >
There are times when one must use
the tops of th* tubs as an extra table,
as, for instance, when one is doing a
THE HOUSEMOTHERS' EXCHANGE
IMPORTANT NOTICE
j-*ECAVSE of the enormous
r€ number of. letters sent to
\u25a0*-* the Exchange, I must ask
contributors to limit their com
munications to 100 words, except
in cases of formulas or, • recipes
which require greater space. I
want all my correspondents to
Imvc a showing in the Corner,
and if iijy request in this respect
is complied with it will be possi
ble to print many more letters.
WITH pleasure I cive the recipe for "
the "real German potato ealad " ,
"German Potato Salad
<"The real thing.)
Boil in thwlr Jackets potatoes of medium
size. Have salt, vinegar, salad oil and
white onions ready, that the salad may b» •
made as soon as the potatoes are done.'
Drain off the water and peel them while
they are hot. Slice and season with salt
and oil. Toss together gently and add
the vinesar and onion minced very fine. If
the vinegar be very strong,' dilute with
one-third water. Mis all thoroughly and
set in a cool place until you are ready to
serve. • \u25a0 \u25a0 .
Much of the success of the salad depends
\u25a0upon, having good, mealy potatoes and a
fine quality of ealad oil. Pepper to taste.
For four persons use about eight potatoes;
half a teaspoonful of salt, three tablespoon
tfuls of oil. three-quarters of a cup of vin
egar—diluted. If \u25a0 strong, with one-fourth
\u25a0water— and tte half of a large onion or
the wbole of a small, minced very fine.
U M. (Sutherland Spring, Tex.).
The excellence of every' salad hinges
upon the quality of the oil used in the
dressing. A story of the last century
had to do with the blunder of a cook
who dressed the salad served in the
family of a distinguished editor with
castor oil for a week! When the mis
take . was discovered through her an
nouncement - that all the oil was gone,
she pleaded: "An* shure, wasn't, it
marked 'castor oil'? and ay coorse I put
it in the castor!"
The anecdote is strictly true, and takes
point from the fact that £he editor was
a well-known gourmet, and that he had
praised the salad!
The cunndng* art with which Bridget
disguised the flavor of the medicine is
lost to this generation. We. humbler
learners in the culinary school must ccc
to it , that none but/th« finest oil goea
into our mayonnaise and French dress
ings." , .- •?.-=
MARION HARLAND
THE BRIDE'S KITCHEN
i The Vegetable Orange
As more than ..one correspondent has
•written for particulars touching the sub
ject of .our , next contribution, 111 1 insert
it with Bincere gratification:
I note a query, from "Emma. B." . (New-
Carlisle. Ind.) regarding th« "garden
lemon". or •'vegetable, orange." •,
. As we have raised and enjoyed them for--,
I some years, perhaps I may be of help to
her. . • • \u25a0
They are a combination of melon and cu
cumber, 1 . think, and grow as \u25a0 these ' do, ; .
trailing- upon, tha ground, and* yield : gen- "
\u25a0 erously if .- grown ~in rich soil. The \ fruit '
varies in size from 1,4 inchps In diameter,
I and are round or oval, marked like melons,
\u25a0but with a smoother 6kln. '. . ; r
'\u25a0 We peel . and halve them, removing--' the -
feeds: lay In a dish with the concave side
up; fill each hollow with sugar . and •\u25a0 let \u25a0
them -stand thus all night. In. the mornins
add sufficient cold water to make a good
• syrup, coverins the fruit, and Cook gently ,
until the sections are transparent -and
tender. Add a sliced lemon to each Quart '"
of fruit. • . - \u25a0 \u25a0 i ...\u25a0\u25a0••• .-\u25a0-"•
This is a delicious fruit when preserved
or canned, but 1 never > heard • of using it
-as 'a vegetable. We can ours j and * make
jel!y-of them. -They', are good when
prepared as citron is preserved.* with lemon*
and ginger. K.W. L. • (Edgewater, N.- J.).' .
L»ast year, in connection with the first
appearance in the ; , Exchange of the
vegetable mongrel— garden V lemon or,
orange — we I received several recipes . for j
preserving "and pickling : It. Pictures: of
it accompanied some, with letters de
scriptive of the ;. newcomer, and a :
package of. seeds was- inclosed for: the
editor by one kind soul. .They were duly
planted, and we eagerly watched. them
from the - day when I the first . leaf § broke I
ground. * Then the June drought— fierce
and hot— caught and 'dwarfed J them un- !
til they, took heart again under trre late
July rains. It was too late to insure
ripe ; fruitage. 'The frost cut .them down
prematurely,": and j r l ' ( \ had .». no -chance > to
I try any of the formulas : bestowed upon .
us for carrying 'them over "into.; the
winter. They are an interesting .novelty ...
4n our repertoire. \u0084 V '
- \u25a0.\u25a0'.'\u25a0 \u25a0\u25a0 - ' \u25a0 \u25a0
Impromptu Potato Salad ,:•
Last month, while visiting in the country,
I was called upon to help in • preparing for .
a surprise party = and a luncheon \u25a0; tor., my .
hostess. Bhe went to ' town that, morning,
leaving the . course ; clear for our : prepara
tions. It fell to my lot. to make the potato
salad, and when, l was, ready for the dress
ing wa < discovered ' there • was \u25a0no \u25a0 oil in - the \u25a0
\u25a0house. What was '131 3 to do? And this was
my first .trial' of the recipe!. - ,
This -was my expedient, and'- it. wa3- a ,
success: -•\u25a0. To '¥1 '\u25a0' peck.',: of'- potatoes,- boiled,
peeled -and (sliced, .4 • minced .} onions r. and '\u25a0
2 " tablespoo'nfuls 'of i minced .!< parsley, ? ar- .
ranged fin - layers • and •' well \u25a0 seasoned - with ;-. ,
' salt \u25a0 and >\u25a0 pepper, 1 1 . used 1 tablespoonful ', of \u25a0\u25a0"
great deal of cooking, preserving or
pickling. At other times try to keep
them free from dishes, cooking utensil*,
\u25a0 etc. ",", ' "J :
Have the kitchen crockery .of plain
white stoneware that can be easily re
placed. Or, If you prefer decorated
china, choose a simple blue-and- white
pattern. Heavy china gaudily. decorated
Is in poor taste. A half dozen cups and
saucers and an equal number of plates,'
with a teapot, sugar bowl, several pitch
ers and mixing '. bowls, will be, all : the
crockery that you actually - require. - If
you have only yourself and John In the
family, you can geWalbns with half
.the number m^ntl6n|d.'^? "j:.^ \J{ ?f»V ;
As to the cdoklngrfutenslls, avoid elab- V
orate articles or co-called labor-savers
until you are sure that: they J;are what
' they purport to be. Some of. them, are
so complicated that they. add, to instead
; of lessening your work. ," :. r " ; .
, In this- connection I take the liberty
i' of qujotlns .from a: little book in the
Young Farmer's Practical Library series,
entitled "From Kitchea to Garret,:', a ;
" practical housekeeping, volume, that' has,
recently come \u25a0 to^my notice. In the chap
ter on the kitchen the author says: .
"There have . been many lists given by
various writers from \ which the ' young
housekeeper is supposed to order her
kitchen necessities' In the way of uten
sils. To the ordinary householder the
number suggested is appalling. Some of
the articles mentioned she' haa never
heard of ; others she does not know how
. to use, and some seem to her as labor
makers rather than labor-savers. To
the > initiated ' the>y /may j mean ease . in
•«. cooking; to her they stand .for unneces
sary complications, I will give a list- of
the ordinary, utensils that' it. ls well. to
have, and to this number the reader
may add what \u25a0 she'-- wishes.' . Some of
these I name are necessities to success
butter and 1 cupful of ' vinegar. I browned
the butter in a frying pan. added the vinegar
and let it-boll five minutes, poured it. boil-
Ing hot, over the .potatoes, and covered ie
tightly for a little, while, Then I mixed
all the ingredients well and let. it. get r very
cold.- -.When 'lt -was -served;-- everybody said
It was delightful and asked me - to. pass ,
along the recipe. When I told them it was
an experiment, no .one- would believe , it. .„
and one old lady declared it deserved all
.the praise It got. - :. '. .''\u25a0»
So I have ventured to send it to the
Exchange;: \u25a0 : \u25a0 , - .. •
I have a number of old magazines which
I have saved, and I-'am. constantly* receiv
ing more. They.iare, perfectly clean and
would serve to pass: away the time for
. some poor shut-in, or you might tell me of
some hospital to which, I could' send them
to cheer the Pick and -make them; forget •
their pain fora little while. "• .
rj- \u25a0 BERTHA G. (Chicago)., v
You will save time by sending the
reading matter direct to the nearest
barrack of the- Salvation Army. If you'
do not care to do this," look up ahospital
in your neighborhood," and ask rpermis
eion to distribute your papers there.; The
trouble in such a" case is that hospital
rules are very:. strict with respect -to
sterilizing everything brought" in from
the outer world, and papers absorb in
fection readily. / . v 7 ' :
I set your impromptu potato salad
alongside of the first recipe, we offer to
day.- There are'many ways of arriving
at- the same result, "in cookery as in
other, matters, and necessity breeds in
vention. ; :\u25a0:- ;•;>'\u25a0
The Question of: Economy
A ' Calif ornian craves leave to speak
.upon the other side of- ; the question: of
economy-in buying by o the small-quan
tity,! and, true, to our* principle of pend
ing, courteous : heed ' to" both I sides of |an
argu men t, I m ake^ way . for '. her ;. very
temperate, and well-expressed' ; letter.v
\ There ' is. of course, ' a : happy i medium lin
everything, and, the right.' quantity 'to- buy .
must. deDeud largely "upon" the size of th« <
family and the 'kind ''of "goods ,-purchased—^
whether perishable or- not. If one buys too
.' little"? at a • tim<» • one " pays two ;or . three":
prices for it. a For Instance, 10 or 15 cents' \u25a0
worth of sugar. And : Hour is- called for.
:. more : freauently in small \u25a0 than .in . large
\u25a0 quantities. .> .' -. - : .-'
-.--.I -spent a number of years behind "a gro-,
. ; eery counter in my - father's store and I
have seen the practical worklnj .. of thesa
different systems.. \u25a0. . - / ; "-\u25a0"\u25a0; '-V.^'
v When sugar was ; sixteen . pounds • for 3sl -
' women s would . buy ZM, ' pounds for a quar
ter or fourteen pounds for four, quarters.
\u2666 There were two sounds of sugar for the gro-;.
cer's time, sacks and string, which must be ,
paid for. laut which, are of , no .value Ito the |
housekeeper. -Whereas, the , two z pounds >\u25a0 of
? sugar . would have lasted her i several daya. •.
\u25a0 If shn made a 10-cent Durchasa the Baviiis
;; was still ; less.. -. - ; - .- /\u25a0. -
ful cooking 1 ; others are simple *aids to
the housekeeper."
Then comes a list which I will repeat
for the benefit of the bride-housewife;
but I want to remind her first that the
originator of this list had in .mind the
housemother, of a family of fair size. I
would therefore, counsel the young-ma
tron to use her own judgment as to the
number/ of utensils she buys, in many
cases dividing the number here given by
two— that iß,\ where a half dozen pans
'are suggested, purchase for your small
household but three; where two or three -
utensils are named, get but one.
A COMPLETE LIST
"Three double boilers of varying slze3,
three saucepans, an iron or agate soup
pot, a preserving kettle; two tea kettles,
one large, one small; two -coffee pots;
a gTiddle, of soapstone if possible; a
waffle iron, two frying 'pans ; a frying
basket,' or a large, deep kettle for fry
, ing /fritters, crullers and doughnuts;
: four' pudding dishes of different ca
pacities, six layer-cak^ tins; two cake
"tlns, each with a funnel in the center^
\u25a0.two loaf-cake tins, four bread pans, a
bread raiser, a 'dozen muffin rings, eight
een small muffin pans, a dozen gem
cups of earthenware, two pudding
molds, - two jelly molds, two covered
roasters or dripping pans, a ham boiler,
an asparagus boiler; two dishpans, one
for... pots! and pans, the other for th«
; china, and glass; two soup Btralners, a
. colander, a flour sifter, two cake cut
ters, a. breadknife, a large carver, a
•vegetable knife, J a long-handled ' flesh
fork, two long mixing spoons, one egg
whip, one eggbeater, .one vegetable
press,- one meat grinder, three pieplates, |
one wooden, spoon, one chopping bowl,
a , chopping knife, a pastry or bread
board, four mixing bowls, three quart
bowls, a quart measure, a pint measure,
one large and one small pitcher, a cake
turner, a split spoon, a ladle, | a can
opener, two graters, a nutmeg grater,
a rolling-pin, two tin pails with covers,
• two funnels, a corkscrew, two gridirons
or, broilers. .Of course, this list does
not include the knives, forks, spoons and
crockery used in the kitchen. Nor have
-*As to your friend and the barrel of flour,
there, axe so few .families that think of
buying more \u25a0 than- a twenty-five or . fifty '
pound sack that: they *r» like the needle
in the haymow. \u25a0 -
The only prudent method Is to ask one's
: self. ' "How mucii do -. I get for 25 or 60
cents? How much for "SI?" Then figure
. out- what auantity is more economical, ac
cordlnr to the size «f the family.;
. Nor do lagreewlth you In the Idea, that j
: more Is wasted If .provisions are bought by.
,• the quantity. -No woman who does her own
I work would think of- utlns; more than is
; needed just because It Is on hanfl. As for
» economizing, when -hired "help", handles
-one's stores. I, don't think it can" be done!
; They, are Just as-careless when, they know
'. there I'is plenty more at! the grocer's" as
. they,-, would- be when there is more In the
\u25a0-.cellar.. • ; \u25a0--\u25a0.\u25a0 - ,•;;. ;•\u25a0-:,!..; - .-- \u25a0 .
: I 'have. had considerable experience with
hired help, and fully \u25a0 indorse all you cay
: . . upon that subject. I thank goodness I- am
'In a Position to do my own work. Persons
. : :who have always had servants about don't
, know what"horn«". is. The peace and pri- .
. ; vacy. one has more than compensates for.
:',theeitra work. ; The wages and the waste
B Of one servant will go far toward keeping
\u25a0a small -family. .' - ;
. ' -I- know I -am writing too 'much and risk- ;
Ing \u25a0\u25a0-\u25a0 the -,- chanca 'of \u25a0 the wastebasket. but
maybe . you'll •• be ; lenient for once and let
me say something. which I am sure will b©
useful to my .fellow-housemothers. \u25a0 - -.-,
D.-L. W. : (Compton. Cal.). .
I am • sorrier, j than you are | that the
>Vsomethlng" must lie 'over for another
week.: It is good, and it wUI keep.
. Nor have I room to: go- Into further
discussion of the economy of i buying
In • small ; quantities. :One text strikes
at 'the ; root of r the , matter : i "The de
struction} of I the poor is their poverty.?
.If jone^has; but ra v quarter 'to spare for
sugar, .one cannot save by buying fifty
•cents' 'worth. ~:
*>i x .j'\- *:~^ \u25a0\u25a0- 1 . l- ojs pets ' ..
"* \u25a0 'Could you give me a recipe for putting ijp
\u25a0 the sweet salad peppers for -winter 1 use?
. Also, - some ways of using them— either th» '.
-:\u25a0' ereen or the.red?' - •;. \u25a0 :
-.-:.-: . M. M. (Champaign, 111.). "
\u25a0:\u25a0\u25a0 \ Tour first; query is referred to house
- mothers \u25a0 who may have • the desired
\u25a0•recipe.;: :..'. \u25a0_ .-: ;\u25a0.-- • . _\u25a0-
i* 1 ": Aa -to ' the second — have \u25a0 you ever pre
\u25a0?: pared . : and \u25a0\u25a0 eaten -. stuffed • green • sweet
peppers ? ; Take .out the seeds carefully,
.not letting them, touch "the sides of the
1 pepper. ;;- as /the ' pungency ; of the vege
-- table •Is * in 1 * them. - This . done, lay \u25a0 them
- in ..scalding "water, for . half an s hour;
: drain t and i let^ them cool. Have ready
-, -' a -v forcemeat fof X cold X lamb ; and I rice. :or
•- veal,'; or; cold "chicken— in i fact, any, meat
,". you ~i may t chance • \o -have"^ left over.
,; Season .with: salt ; and \ butter. I '.;, You : need
' no \ : pepper. 4 "-Fill the shells with the
mixture ;'and ; set \ the peppers ;uprisht in
I mentioned- the receptacles for holding
the sugar, salt, flour and spices."
If this list seems formidable, it is well
to remember that all the things do not
have to be purchased at once, and many
are not essentials. Get, at first, the bare
necessities, such as a kettle, roasting
pan, broiler, double .boiler, frying pan,
strainer and mixing bowl (your ex
perience will tell you what the actual
necessities are), and, as you can do so,
add: to your stock until you have a
well-furnished kitchen. To have the
proper utensils, and to understand thor
oughly the use of each, is the secret
of good cooking.
"We have discussed so lately,, and at
such length, the comparative advantages
of large and small kitchens that it would
be superfluous to co into the subject in
this paper.
The young housewife of today has out
grown the idea that her kitchen, how
ever commodious and well supplied,
must do duty as. sitting room and li
brary- It is nothing more nor less than
her workshop, her laboratory. When
the work of the hour is done she should
betake herself to another room, leaving
cooking apron and cap behind her. Be
tween the times of busy occupancy of
*the laboratory, air it thoroughly. Who
of us does not recognize loaithingly the
odor of cold, stale grease some notable
housewives take Into their "drawing
rooms and even into church?
One of the tribe occupied a pew
. adjoining mine for ten years'. She was
more than well-to-do; she far outshone
me in dress; she was fairly well edu
cated and pretty. \AJtogether, she was
an estimable member of society. To
this hour I think of her as a vulga
rian, because in all the Sundays during
' which I endured her neighborhood I
never got away from the close, rank,
"kitchen smell" that clung to her gar
ments. I used to wonder if she kept
her Sunday raiment in the pot-closet.
I suppose the truth to have' been that
»he had fallen Into the habit, inherited
from her thrifty, mother, of sitting In
the clean, warm, cozy kitchen except
when visitors Bummoned her into what
she spoke of as the "parlors," and her
a covered roaster. Pour a little stock
or gravy about them and bake, covered,
about half an hour. Take up the pep
pers and keep hot while you thicken
the gravy with browned flour, or add
to it a good tomato sauce. Pour about
the peppers and serve. If you use beef
in. the : stuffing, mix potato with it; it
chicken.! breadcrumbs: If veal or lamb,
"buttered rice. These axe also nice filled
with cold minced fish and crumbs. Some
like those stuffed with veal • when
strewed thickly with parmesan cheese
just (before they are taken from ' the
oven. In this case, pour rich tomato
sauce about them. Any white fish
such as halibut, bluefish of cod— may
be wrought- Into an elegant side dish
by mincing the cold remains of yester
day's dish/ mixing in a fourth as much
fine -crumbs and .filling peppers w^tn
the mixture. Strew with parmesan
cheese a- few minutes before taking up
the peppers; cover for a minute to J«
the cheese melt, and serve with ess
sauce.
Spanish. "•Rice \u25a0
This is also a good way of using sweet
green .peppers. . Cook a cupful of rice
in two quarts of boiling water, slightly
salted. Let it boll fast twenty minutes,
or until, by testing a grain, you find
it tender but not broken. Drain off
every drop of water through the colan
der and set this, with the rice in it.
within an open oven to dry off for a
minute. •
Turn into a. hot. deep dish and pour
over it this sauce: .
Seed and . scald three peppers; when
cold, mince fine and stir Into two table
spoonfuls of butter, heated to hissing
in a frying pan. Shake over the fire to
heat , the peppers and. pour upon the
rtc&- With a silver" fork open the
mounded rice slightly to let the sauce
sink in, and '.serve. % .
Please publish a trustworthy recipe for
making grape juice. ;„';,.
Mrs. H; F.;B. (Los Angeles. CaL).
Stem six quarts of perfectly ripe
grapes; break them slightly with a po
tato beetle, but do not bruise. Add. a
quart of water; set over the fire and
bring slowly to the boll. Strain through
cheesecloth. 'Return the strained Juice
to the-, fire, boil and skim, and bottle
while at the bubbling boil. Seal at
once, and when cold, pack in sand or in
ground cork, laying : the bottles upon
their sides." Turn once a fortnight, if
you 'would have them keep well and
long I .* ... • .
The San Francisco Sunday Call
grandmother as "the best room.**
I wish I could sketch for you th*
kitchen presided over by the French
woman who looks after the- ways of her
household. It may be not more than. «i*
feet square, but every Inch Is wtlllzed.
The floors and the walls are of tiles.
Cupboards with glass doors line, two
sides of what Is a mere cabinet in di
mensions. There are no draperies to
catch dust and to be saturated by eteam
and cdors. Every utensil has its place
and all are shining clean. They are he r
tools, her retorts, her receivers, her
alembics. She could lay her hand with
unerring: certainty in the dark upon any
one of them. I have called it her labo
ratory. To the true artist and mistress
of her profession It 13 a studio wherein
raw materials are wrought into th«
finished products of her skill.
Th« "kitchenette" of -which we are
beginning to hear so much, may carry
the Idea of compactness and economy
of room a step too far. Our American
housewife wants room hi which she
can breath© freely and move suddenly
without upsetting pots, pans and plates.
She does not need a. combination parlor.
cooking room and boudoir.
sM&Zsn, tkufa***j
FAMILY MEALS
FOR A WEEK
SUNDAY V
BREAKFAST
Grap*firu!t. cereal aad cxeasv stewed
kidneys. Boston brown bread, toast. te»
ana coffee. £^^J^
Cold corned beef (a. left-over). Boston .
brown bread sliced and buttered, then
toasted; c«lery and apple salad with nay
onnalae. crackers and cheese, cheesecake*
and marmalade, tea.
DINNER
Spilt p«a and celery soup (based upon
liquor in which beef was tolled), brown
fricassee of fowls. Spanish &cc. fried car
rots, pineapple puddine with liquid sauc«w
black coffee.
MOirDAY
BREAKFAST
Grapes, cereal and cream, bacon and fri»4
peen pepperi. rolls, toaat. tea and eof-
IX'JJCHEON
" Beef and potato hash, browned (a. l«ft
over). baked sweet potatoes, bread and
butter, crackers (toasted) and cheese, buna
and caeca.
DINNER
Yesterday's swip. fricasseed fowls warrntd
up and garnished with rice croquattes (*
]eft-over). c»naM succotash, poor aua'l
puddlne. black coffee. j
TUESDAY ?
BT* E A XCITAST'
Orasxea certal and creasi. Spaniah tnaek»
ere}, broiled: cornbTMu!. toast. tes> aad
coSee.
LUNCHEON
Creaaaed flsh <• left-ov?r). toasted corn '
bread (a left-over), baked succotash (a
left-over), canned peaches and cookies,
tea.
DINNER
Browned po soup. atuSed and baked
beefs heart )j» with tart sauce, stria*
beans, app.' c. black coffee.
WEDNESDAY \
BREAKFAST ' ,*
Oranges, cereal end cream, bacon.' boiled
egjs. rice muffins, toast, tea and coffee.
LI^'CHEON
Cold beer* heart, stewed potatoes,
string beans, beet and lettuce salad (a left
over>. crackers and cheese, sliced oranges
and lady fingers, tea.
DINNER
Veal and tasloca «om>. rolled beefste&fe
and onions, \u25a0 scalloped sweet \u25a0 potatoes, can
ned corn fritters-, cottags pudding, blacj»
coffee.
THURSDAY
BREAKFAST
Baked armies, cereal and cpsara, baccu.
waffles and honey, toaat. tea and coffee*
LUNCHEON
Stew «f beef and onions <a l«ft-o^er>.
wfth. steamed dunrplings; Saratoga chips,
stuffed potatoes, cottag© pudding, sliced
*nd ateamed with sauce (a left-over), taa.
DINNER
TesteTday*s soup, boiled mutton witk
caper sauce, mashed turnins. splaaca.
Kwias fritters, black coffee.
FBIDAY
BREAKFAST
Sliced pineapple, cereal and cream, pa^
flsh, shortcake, toast, tea and coffee.
LUNCHEON
Clam broth in cups, baked welsh rabbit,
lyonnaise ootatoes. ahortcaka from breaJt
fast. toast, tea and coffee.
DINNER
Cream of celery soup, sliced mutton
warmed In caper sauce ia left-overy.
salsify fritters, baked macaroni with \u25a0
tomato sauce, homemade ice- cream aai
cake, black coffee.
SATURDAY
BREAKFAST
Oranges, cereal and cream, fried scaw
' lops, quick biscuits, toast, tea. and coffe*.
LUNCHEON
Frizzled beef with cream sauce, potatoe*
boiled plain with butt«r and chopped pars
ley, breakfast biscuits, warmed; sliced
bananas and cream, cake. tea.
DINNER-
Glasgow broth, based upon liquor la
which mutton was boijed; kidney pie. llm* : /
beans, scalloped tomatoes, fig puddlaj^v/
black coffee* _ A

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