The San Francisco call. [volume], December 04, 1910, Page 18, Image 18

About The San Francisco call. [volume] (San Francisco [Calif.]) 1895-1913

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THE TWENTIETH CENTURY FAMILY LUNCHEON
ONCE upon a time it was my fate
to be one of a dinner party
made up chiefly of millionaires
end tlaeir consorts. The situa
tion vras to me odd, but so full of
striking features and characteristic
incidents that I coon lost the sensa
tion of etrangerhood. and gave my
self to .the business ©< getting ac
quainted with my neighbors.
* I have -said that they were all rich
'"beyond the dreams of avarice" (if
that be a possibility ia this gold-coin
ing country). I should have added
\u25a0that,' without exception, the moneyed
men had sprung from the ranks and
\u25a0were architects and builders of their
own fortunes. "Wise students of human
character do not need to be reminded •
that, whereas the BC-If-ma-de man who
worships his maker is almost ln
.varlab.y proud cf the fact that he has
Tleer. so fast and so Tar. and disposed
to contrast the brilliant present with
ths Ignoble past, Us wife never
chares this inclination. He likes to
recount his early privation?, and ex
aggerates them after the manner of
Dickens' Josiah Bounderby, who
trumpeted the fiction that h« had been
born In a foundling hospital when the
foundation of his prosperity was the
eelf-rder.ying labor of the respectable
old mother whom he yet denied a
eliare in his improved fortunes.
>ladarne Nouve.au Riche would sink
fcer early past and her husband's in
oblivion, and carry herself as one
born In the purple.
So ther« was a decided disposition
, on the part of the full-plumed ma
trons collected about the festal board
on this evening to talk down end out
the confidences their lorfls inter
changed respecting "old times" and
xaodern changes. One big-voiced man
'^ot tbe better of discouragements at
length.
"I say, Dick!" he called to a crony
et the far end of the table, with a
comprehensive flourish of his ami that
took in the sumptuous paraphernalia
-cf flowers, glass, silver and viands Bet
in array upon the damask cloth, "I
ponder what you and me would have
thought forty years ago If wb had
been £et Cotvn. to such a dinner a.a
this?"
"Good heavers, man!" r.-as the re
eponse, "we hadn't no dinner at all
balf the tiuie!"
The wife of epeak^r No. 2 joined in
the- general laugh with zest that did
her breeding credit. Then *';<? adroitly
changed the current of talk by say-
Ing:
"I»- is interesting and marvelous to see
the change ia social and. domestic cus
toms wltiiin my recollection. Late din
ners were unheard of on this side of
the water. And a 'luncheon 1 meant the
merest apology for a meal when it
snear.t anything at all— just vrhat the
people of that day would have called
'a snack'— cold moat, bread and batter.
end maybe a cooky, eaten in basic when
one waa going on a journey, or taken
along In a. basket under the eeat of the
carnage, to be partaken of en route.
As a family raeaf, much less a? a statf
2y social function, the luncheon was
unknown fifty years bs.;k." '- ." I
The scene end words come back for
cibly to me as I seal mynelf la talk of
what is a more important meal than
breakfast under the changed conditions
of American life, and hardly secondary
to the third and _inor© ceremonious of
daily repasts.
Luncheon— shortened into "lunch"
after our breathless, hurrying national
etyle — is essentially a woman's affair.
JUader the modern— and most senslble^ —
custom that forblfls children under 14
years of age to sit up to a 7 or 8 o'clock
\u25a0"course dinner." the family luncheon 1s
virtually the nursery dinner. For that
reason, if for no other, it should include
bot, nourishing dishes and proceed In
decorous sequence. Indeed, under the
prevailing order of meals, I do not see
how our boys and girls- are to learn
table onaEaers «f <tbeir knowledge of the
midday meal be restricted to the school
luncheon. Breakfast is seldom partaken
of quietly and leisurely by the assembled
.household. If the youngsters oversleep
themselves, or are Indolent In dressing,
they rush through fruit, cereal and sub
etantials silently or they will be late at
school- paterfamilias giilps coffee and
bolls roils behind the morning paper,
end mamma ia pondering the day's en-
When practicable, the children whose
tomes we not remote from their
school* should come home at Inter
tnission. Parents should make a matter
\u2666of pr:ncsp!e of this. And the mother
ehould consider it a duty anfl a privilege
to preside in person. I have the pleas
ure of knowing women who sit down
to a weU-crdered family meal at half
past 12. dressed for the function they
ere to grace at half-past 1 In the house
of frlrnd" or neighbor. The mother may
cot eat et the first meaL But the chil
SCHOOL FOR HOUSEWIVES
dren are delighted and proud that she
lends her presence and joins In their
chat. They hurry home in joyous ex
citement on the days when "mother is
to let them see her dressed for the
parly." and take especial pride in behav
ing their best to do honor to her society
and toilette. That she is .scrupulous in
never letting them lunch without her
gracious supervision when she can pos
sibly arrange her engagements to meet
their wishes strengthens her hold upon
heart and esteem. The child has been
deTr&utled who, at some period of his or
her life, • did not regard tae mother a3
th» highest ideal of womanhood *and
judge all others of the sex by the stand
ard elie has set up.
If it be richly worth her while to
dress for her boys and girls, and for
their dear sakes to keep abreast of the
times they ere to help make, it Is not
beneath her to contrive that the sim
ple meal prepared with especial ref
erence to them and eaten in their com
pany should be- tasteful as well as
wholesome. An Intelligent, sensitive
chijd is the most appreciative of
mortals of everything done to' please
aud interest it. A mother has scored
a point with her boy -rvhon she gives
him to understand that she >has con
sulted hts facings in. getting up this or
that dish fir him. In each family these
preferences are known, and they should
be considered in the family menu. The
true mother never forgets that Mary
Is particularly fond of French tapioca
custard, and that Johnny, as he ex
presses it, » "could just die eating
mother's cottage pudding"; that Jane's
rather Blender appetite Is tempted by
ambrosia, and Dick would like to have
roast lamb and mini sauce every Sun
day the year round. In her mind each
dish has a loving association with the
child who especially affects it.
Since her means do not justify costly
JL JLJL A a -L_l» \^/ v-/ K~) -a i JLVJL V-y _1_ JL JL & \u25a0JLVr.-k-/-' & j J\^l \. \^J JL JL j£jl -Li VJT &
IMPORTANT NOTICE
j-xECAVSE of the. enormons
hC number of letters ecnt to
*-* the Exchange, I must ask
contribvtora to limit their com
municationa to 100 words, except
in case* of formulas or recipes
which require greater space. I
want all -my correspondents to
have a showing in the Corner,
and if my requett in this respect
is complied tciih it Kill be possi
ble to print many more letters.
Brown. Bread
I HAVE noticed In the Exchange rppeated
requests fcr a trustworthy recipe for
Boston brown bread. |
As a Bostonian antl a member of an old
New England family where Boston brown
bread was fin the table daily, I take'tba
liberty ef sending the recipe, which has
been tried for years and . years and never '
failed one of us. Here it 1?:
One cup rye meal, 1 cup granulated corn
meal. 1 cup graham flour, %'\u25a0 tablespoon
coda, 1 teaepoon salt, % cup molasses, t
tups sour milk, or 1% cups sweet milk or
water.
Mix and elft dry Ingredients; add mo
laeses and milk, stir until well mixed,;
turn into a well-buttered mold and steam
3% hours. The cover should be buttered
before It Ik placed on mold and then tied
down irith string; otherwise the bread, in
rising, might force off cover. Molds- should
never be filled more than two-thirds full.
A melon-mold or 1-pound baking-powder
boxes makt> the most attractive-shaped
loaves, but a 5-pour.d lard pail answers
the purpose. For steaming, place mold
on a trivet In kettle contalninc boiling
water, allowing water to come halfway
up around mold, cover closely and steam,
adding as needed more boiling water. .
I may add that It cannot be kept longer
than three days in this climate on account
of dampness. It molds. We Slice it,
epl-ead butter on each slice and toast It.
It Is delicious eaten at dinner.' ,
I am one of the Housemothers' Ex
change's most consistent . readers.
K. W. (Louisville, Kjr.).
By reason of a combination of mis
liaps (for which, as usual, "nobody is
to blame"), your charmli'g letter, writ
ten longer eeo than I like to say or
think, lias Jast coroe to rr.y hand. I
hasten to Insert it, with this regretful
apology. Yet it oould not be more sea
sonable than now. when the house
motherly mind turns to wholesome hot
food for her flerik to supply carbon to
shivering bodies.
Will you prove your magnanimity by
writing again?
• For a Tooth Powder
In resoon** to the reauest'of* "E. H. R."
(Scranton. Pa.) for prescription for tooth
powder -I Inclose mine, mafle up with the
he!r» of a friendly druggist. I find It '.'Just
right. • . .
One ounc« of oowdered orris root. V>
ounce of oreclpltated chalk. 1 dram of
powdered soap, s drops of oil of rose gera- \u25a0
n!um or other > perfume, . —
I offer likewise a rood liniment for neu
ralgic oaln and burning of the affected
ps.rt«. . .. :..\u25a0;-: ... .-. .
Thirty grains menthol. 2 ounces of alco
MARION HARLAND
"The motter should consider it as a duty and privilege to preside : hi person."
delicacies six days In the week, it
behooves her to study ingenious varia
tions of the old standbys.
Por example, a cookbook that lies
open at my side tells" the wondering
reader of fifty-two ways of cooking
Irish (white) potatoes. One for each
week in the year! In view of the capa
bilities of this, our best-known tuber,
It Is hardly kind to the junior* who
never "sit up to dinner" to serve the
potato in his jacket until they are sick
of the sight of it. I am far from re
garding (this vegetable as t)he most
nutritious of the dozen or -so that are
within reach all winter long. But it is
not unwholesome when properly cooked,
and the boys, without exception, are
fond of potatoes.
When baked quickly and served as
soon as it is done; then kneaded be
tween fingers protected from the heat
by a napkin until it is mealy to the
heart; cracked open and the contents
gouged out into a snowy heap' upon a
hot plate, salted and buttered to taste,
it is at its very "best estate— at least
to my fancy, and, as a rule, to
Johnny's. Don't let him get tired of
baked potatoes. Some day, bake them
half an hour before luncheon is served;
cut a cap from the top of each; turn
out-the inside and work up into a light
cream with butter, a dash of cream
and a little grated cheese. . Fill the
skins with the mixture, set back in the
oven and brown lightly and swiftly.
Jane "dotes upon stuffed potatoes,"
and the rest are a good second In the
race.
. Another day scallop them. Pare
away the skins very closely, recollect
ing that the mealiest 'portions are near
est the skin; slice thin and leave in
cold water for an hour. Wipe them
and arrange in a pudding dish. Season
each layer and dot with butter. When
all are in. pour in half a cupful of cold
water— not more— strew fine crumbs
upon the top and cover to keep in the
steam. Bake tender; lift the cover and
brown lightly.
Upon yet a third day, pare and cut
Into cubes; leave in cold water for an
hour to draw out what Bridget's
mother believed was "rank poison"
and what we know to be a rank earthy
taste. Drain and put into the saucepan
with a* cupful of water to prevent
scorching. Cover and stew tender.
Have ready in another saucepan a cup
ful of hot milk, thickened slightly with
a roux of butter and flour. Pour off
hoi. 6 ounces -of witch hazel. \u25a0 .. .
This is In recognition of the numerous
helps I have received from the Exchange.
A. M. W. S. (Canton. O.).
. llousemothers will please not fail to
clip out these useful items and keep
them within reach.
Buttermilk Soup
In reply to your query as to the place
buttermilk soup, made by the recipes
published, has in the family menu, let .
me say that, if eaten at dinner, it comes
after the meat. But it is better as a
luncheon dish., or a plateful of it, with
good bread and butter ; will serve chil
dren for 1 supper. Many families who
have to live plainly wlir find- it enough \u25a0
for the evening meal. It is palatable
and nourishing.
Let me send in a formula for oatmeal
soup.
Boil a large cupful of oatmeal, twenty
flve or thirty minutes.: Strain and stir
into it 1 quart .of- sweet milk, 'With, a
teaspoonful of salt and a tablespoon
ful of butter. Sweeten to s. taste and
bring to a boll. Then stir In %: cupful
of seeded ralsdns which i havo ucen
cooked tender In a. little water and .
halved. Add 1 handful or' sweetval
monds, blanched and cut into small
pieces. Serve '\u25a0 hot.
This is good and wholesome both for
man and child. \u25a0 \u25a0
> I have been" testing:: two brands of
baking powder and send you the result of
the experiment. Every - housemother may
try her' powders In the -same way. -.-. I
put 1 teaspoonful of- the powder, ana
2 of -water into a. cup » rnd , gave It a
quick beating, then- set : it ' down and
watched , it. I tried the . two.- brands in
separate vessels. One bubbled a little g
and then fell flat and still. • The other
kept on rising until the cup was full
and .looked Uke. b«aten white of egg.
\u25a0And thus it remained until I- pressed It
down \u25a0 with a spoon. ...
This may help you to comprehend why.
r-ome biscuits and cakes can stand: a
long time before they are baked.' and
Sustain no harm. : :•
A NEWCOMER (St. Joseph, Mich.), j
Your contributions aro creditable
and welcome. The recipe for oatmeal
soup is very much like the, old En
lish dish "f ermenty" ; or "frumenty."
Readers of the dear.:- old-fashioned
fairy tales will recall that^Tom, Thumb
waa droppod bytheeagle. (or.was it
a hawk?) which was carrying him
away, plump Into a : big dish >of | fer
menty the king's cook was carrying
across the courtyard. \u25a0
It was a favorite dish in the nur
series of our- foremothers. .
Homemade Grape Juiced
Kindly send me a trustworthy recipe- for
making grape Juice. \u25a0\u25a0= I have made it for "•
several seaeons. but It' has not \u25a0 kept - Well. -
A peculiar thick' scum has formed In some
of the bottles, and the Juice is not sweet.
; CHARLOTTE P. (CSiicaro). "
, Grape Juice
Pick over and ' stem 8< quarts of
ripe. grapes." .Wash them carefully. and
add- 1 - cupful of." cx>ld . water.. Put
them Into; the inner of a dou-i
ble boiler and. set over- the fire, closely,
covered. . Cook until • the 'water ; in , the I
: outer boiler has ? bubbled ' hard -for ' an'
\u25a0'It should include hot, nourishing
dishes."
hour. Then take out the inner and
turn the contents into a colander.
Mash and press the broken' grapes
until nothing is left in the colander
but pulp and skins and seeds. Strain
the juice thus procured * through a
cheesecloth bag, letting it drip with
out pressing, until all the liquid has
passed through the bag. Return the
juice- to the fire, boil and skim for ten
minutes and pour into bottles from
which you turn the scalding -water
just before pouring in the boiling
juice. Seal at once. The bottles should
have lain in hot water, at. least half
an hour before they are emptied,
and the corks with them. Neglect of
this process of sterilization may have
be^n the cause of your failure to keep
the juice. . •- . ,
When the botlles are cold, pack
down in sand .or In ground cork.
I-ay the bottles on the side and turn
once a fortnight. ' v
Peach Leaves for Cholera .
I have a cood . and trustworthy remedy
for cholera infantum. My son was reduced
to a mere skeleton by the disease when an-
Infant. Our Mew York physician told ma
"to strlD th* younsr irrowths : from \u25a0 the tip of
a oeach tree twig, steer* them in a auart of
water and boll this down to a pint. This _
was strained and - returned to the fire with -
V> nound of loaf euraf . then : boiled to a
thin svruu. It was Klveii every .hour. \lt
\u25a0 1 stopped the vomiting and purging In an.in
credibly short time. It cures gummer com
, plaint in young and '• old. ">- 1 have tried it
repeatedly and It never failed. . „ \ .
;' ; -' Mrs.".. P. E. 5..(Ch1n0.,.Ca1.).. *
The curative properties of peach leaves
have long been acknowledged by, physi
cians and domestic practitioners x. with ,
"fiimples." A richer syrup, made In- the
same way, is excellent for colds , and
I find that the "question of Lady Baltl- '-1
more cake - has again been I started. I . well
remember the many queries about It when
' . the charming book \u25a0of that name 2 was pub-
Hshed, and I find that none of your answers
have the real filling. -T -know^vfhereof I
speak, for my a recipe is . from the . original
formula, and I give it ; to you .herewith,
because If is so delicious, -although,' \u25a0 like
most delicious things, it is '\u25a0 too • rich to bo
eaten with Impunity by the dyspeptic.
Any good, layer cake; ls all right for the
cake itself; your "one, two. three,; four"
I has been my standby sill these years for a
good, rich layer cake. But the filling is as
•follows: . -...\u25a0-: - \u25a0 \u25a0:\u25a0 .y..*i- ;-.-\u25a0;.,• f- \u25a0-: .'• \u25a0-\u25a0' \u25a0 ; : -" :
Three cupa of granulated sugar , and 1 of
boiling water, cookfcd until it threads; then ,
p»ur over -whites ; of 3 " eggs, \ -beaten stiit.
Add 1 cup chopped raisins. • 1 cup chopped
.figs and 1 tup chopped walnuts (or pecan
nuts). \u25a0-.-.\u25a0;• . . .. . :;\u25a0-, • '.- :
This la . the cake that -captured the ! heart
of that charming young man in. the equally
charming book. "Lady; Baltimore,"- which
was Buch a surprise to oil of us -when wa
found : it . meant . a cake and not some titled
lady. :.•« \u25a0. - _-. ':.'..<\u25a0,\u25a0 :\u25a0 ; ,.^-,: \u25a0.'\u25a0•-.-.-\u25a0--'\u25a0\u25a0'\u25a0.
Tou ; know the origin "of ths name of the
cake, of course? And yet it •la possible .
jthat It has escaped - your -eagle, eye -where
cooking ; is under confilderation,V and ?so; I '
shall repeat It t»you ' Many years ago * a .
girl went to Baltimore to visit and ate this
• > cake.- cam* home and told i of ; its ; delicious- :
\u25a0\u25a0"•.\u25a0., '..•\u25a0:\u25a0 i\u25a0 . , \u25a0'-... . - r - \u25a0 ..\u25a0 - -.. -- ,-•_• '\u25a0\u25a0:\u25a0\u25a0' :r - -•- .s. s
the water in which the potatoes were
cooked and substitute . the hot, thick
ened milk. .<• Bring to a gentle boil, stir
in a tablespoonful of finely minced
•parsley, boil up and serve.
A simpler method, yet a good way of
preparing the familiar esculent, is to
peel and boil. quickly in plenty of hot
water with a little salt; drain and serve
in. a -hot deep dish and pour over it a
great spoonful of butter in which one of
minced parsley has been cooked for one ,
minute. If the potatoes are mealy, the •
result will be highly approved. You
may, if you like, mix a teaspoonful of
onion juice with the butter and parsley
sauce.
Sweet potatoes are- popular with chil
dren, who have not lost their "sweet
tooth." , It Is amazing to note how few
ways of preparing them for the table are
practiced even in the regions wnere' they
grow like weeds for luxuriance. At the
south they are baked in their skins and
sent to the table au naturel, or skin
ned after, they are baked. At the north
they, are boiled into insipidity.
Vary the .menu by trying two or three
of my methods: .
1. Boil ten. minutes in their jackets;
peel while hot: and lay In the baking
pan; butter. generously and brown quick
ly. They make a delightful garnish for
roast beef, "or they may be served alone.
.2. Boil in the skins and strip these off
at once. While they are still smoking
hot, mash with the back of a. silver
spoon and beat to a smooth paste with
butter and cream. Add a beaten egg;
make into balls or into croquettes; set
on the ice or in a very cold place for
some hours to stiffen, and fry rapid
ly In hot lard or dripping. Drain off
every drop of grease and send to table
hot. '
3. Parboil for ten minutes; peel at
once; cut across into slices a quarter
of an Inch thick; arrange in layers in a
bakedisfa, seasoning with salt and a
little pepper;- strew a teaspoonful of
\u25a0 sugar oveY each 'layer and dot with'
butter. When the last layer Is in and
seasoned, cover with fine crumbs; dot
with butter * and Dour a half cupful of
water carefully around the side, not to
disturb the crumbs and to prevent burn-
Ing.. Cover closely, and bake half an
hour. Uncover then and brown.
Sweet potato pudding is good enough
to be better known.
Parboil and let the potatoes get per
fectly cold before you grate them.
Cream, together 2 tablespoonfuls of
ness, but when asked the name said, "I do
not know, but a \u25a0 lady in Baltimore made
it." Sals her. friend, "Well, let's call it
'Lady Baltimore,'" and so it came to be
named; '
For the last nine years ;I; I have, lived in
Japan. It la good .to get back to my own
country and "mine own people."
In my copy of ."Common . Sense in the
Household," which bears the date : of 1573,
I found the other day. when I wanted to
make a johnny cake for the first time in
years (for In Japan, you know, one does
not ever go In the kitchen, or, at least,
seldom) •" that some cook of the past \u25a0 had
taken the . leaf for her own use. I want
that recipe :as It - was originally published,
and I can only recall lt*to you by quoting,
what you rrrote at the end of it, advising
all young housewives to humor "John" by
always giving him hot breads when he
wanted t them. . . .
I must not encroach upon your valuable
time longer, though I should like to ask you
what one is to do for service in this . free
'and, \u25a0where no one seems to want to work
for one? I. am in despair,* after all ; thasa
years where there Is no "servant question." :
: ; L.;S. T. (San Diego, CaU.
This is the recipe which was abstract
ed from your book: ~ • '\u25a0,•\u25a0•
Nonpareil Cornbread
Two heaping cups of white cornmeal, 1
cup of sifted flour, 3 eggs, 2& cups of
milk, 1 teaspoonful of lard. 2 tea spoon
fuls of white sugar, l teaspoonful of :
soda, 2 teaspoonfuls of cream of tartar,
1 teaspoonful of salt." ; .
Beat the eggs very thoroughly, whites
and yolka separately; melt the lard; eift
the soda and cream of tartar into the
meal and flour while yet dry,' and stir
these in at tna'last.
Then— to borrow the direction scribbled ':.,
by a rattle-pated- schoolgirl upon the
recipe when she sent it to me— "beat like
MAD!". Bike quickly- and. steadily. In
a. buttered mold: , Half an v hour will
usually suffice. \u0084In cutting \u25a0 cornbread, -»
hold-^the knife perpendicularly, and cut
toward you.;. -\u25a0;. • " •
You may substitute baking powder for
.the soda and cream of. tartar. -
-\u0084Your letter is too long for our limits, i
but^nobody vsill quarrel with the soft
hearted \u25a0 editor for Inserting : so , much of -
It.. I- could fill, a magazine with house
hold talbsUhat would (richly, repay -the '--
reader.; Since- this may . not : be, : I ; sigh
ingly; consign 'to the; wastebasket more
matter weekly than I publish. %:\u25a0
; You , comprehend -now , why I have not
roonrto answer the query relative to the
Vexed Question. . . .'
Tpbacco Destroys Roaches ,
Ai_ to the usa^of ."tobacco as a cock
roach destroyer, there Is : hothlnar ; better.
It . ls-aa deadly, to ' ants. -|l •\u25a0 have got rid 'Z
\u25a0\u25a0of both, pests by; using -.If: decoction •--
might do, but I have never tried it" In that
; form. r It •in oeither :\u25a0 tmclean \u25a0 nor jon whole
some,- that Ir can, see.' Theretore. It may
be put under the shelf-papers. -
':• "' I ~ ehould. r. be \u25a0' Rlad \u25a0% If .- some " one "\u25a0- of our
members would let me have the recipe for
, cinnamon ' cakes \u25a0 like » those %we get - from
conrectioners. - ; How tdo \u25a0; they ' prepare - the ,
cinnamon ' with which; the tops of the cakes '
I are j coated ? .--.? It - seems -to be : put on - after
the cakes \u25a0' are \u25a0\u25a0 baked. . ;.•:\u25a0. \u25a0\u25a0\u25a0-\u25a0;\u25a0';\u25a0•-'\u25a0 ,^
; ;n. A.P.i (Los Angeles. Ca1.).~. *
I am not surOithat I; know, the kind of \u25a0;;
butter and Vt cupful of sugar. Beat
3 eggs light, yolks and whites sepa
rately. Stir the beaten yolks into the
creamed butter and sugar; season with
cinnamon, mace and nutmeg and the
juice and half the grated rind of a
lemon.
Now stir In the grated potato, grad
ually, with long, upward strokes, un
til all is in and the mixture light
Next put in a cup of milk, mix well
and foldvin the whites.
'This Is a delicious pudding. It
should be eaten cold. If you like, you
may bake the mixture in open pie
crusts. • •
Left-overs play an Important part
in family luncheons. I have dwelt at
length upon stews as eminently
suited lor children's diet— if properly
compounded.
Rice is so seldom, boiled: in the one
and only right way that I am con
! strained to write out here the rule for
doing this.
• Have two quarts of slightly salted
water at a fierce boil upon the fire.
Wash and pick over a cupful of rice
and let it fall by degrees from your
fingera into the boiling v/ater. Cook
fast and hard for twenty minutes be
fore testing the tenderness of the
grains by biting one. It must be ten
der, not broken. Turn off every drop
of water and set tbe colander in
which the rice is drained in the open
oven that the grains may dry off.
Each should be whole and stand apart
from the rest Serve in an open deep
dish. Treated thus, the valuable cereal
is such a different thing from the
grayish paste usually dished for our
disgust that they are. hardly recog
nizable as one and the same thing.
If after boiling the rics you add a
handful of raisins, seeded, cut in half
and cooked soft in a very little water.
cinnamon cakes to which you refer. But
some of your compatriots do, and they
will answer the query.
A Household Necessity
I have been meaning- to sen<T a recipe to
you for what I consider, after giving it a •
fair trial, a household necessity. I fear you i
will not be able- to publish it now before
the vegetable season Is over. However, I '
submit It as partial payment for the nu
merous helps I have received from the. Ex- \u25a0
change.
Vegetable Jam; Use in Winter Soups
One bushel of rip?, peeled tomatoes; 1
quart of onions, chopped fine; $ okra pods,
sliced thin; IS ears., of corn, cut from the
cob; 1 teacupful of salt.
• Cook okra, onions and com separately
from the tomatoes, as they . take longer
to boll and must be thoroughly done or the
•mixture will not keep well. -
' .When these are- cooked, acid the tomatoes,
boil all together for one minute and can
et once, boiling 'hot.
One can of this "Jam" added to the soup
stock takes th» place of each one of th»
vegetables named, so you can see how much
less troublesome and expensive the mixture
Is.
S The quantity I give will fill about eight
quart cans. W. C. N. -(Lexington. Ky.).
I am glad you did not withhold the
recipe for fear it might be unseason
able,. for each of the ingredients may
be had In city markets up to Christ
mas, sometimes later. Should one be
unprocurable, one may easily substi
tute something else. Canned tomatoes
and corn will serve your purpose as
well as the fresh, and are no more ex
pensive: Were I to put up the "jam,"
1 should add carrots, cut small and well
cooked. They are invaluable In soup
m&klng. - \u25a0 ( ->r-
Cottage Cheese Pie
A long, long time ego I wrote a request for
chee3« pie. My patience was rewarded the
other day by the appearance of the formula
contributed by a California member. Thanks
to her! , s
<\u25a0 She uses cottage cheese or "smearcase."
• Where can I get thatT I never see It for
<: I have" a splendid recipe for roll. biscuit
which I will send If you would like- to hava
It. You don't know whatyou will, miss If
you say "No." I don't call myself a good *
cook, but I know jrood - rolls when I see
them, and I confess to making the best I
ever get and by this recipe. JSMEKIB
Dovcti want it? \u25a0 •
CONSTANT READER (Atlanta. Ga.).
I say "YES!" In the tallest capitals
In the : printer's case. , Send it : In.
rightly ticketed for the Exchange.^
As to cottage cheese or smearcase
(which last is an Odiou3 word to my
ear!), tee making is absurdly simple.
Let sour milk lopper— you would say
"clabber" in the south — until . firm.
Drain* off the whey and turn the curd'
into a cheesecloth bag. Let it bang
and drip over a bowl until \u25a0; It is dry.
Squeeze out the moisture; salt slight
ly and work into a smooth mass with a
spoon, adding a little cream to soften
, it. v Make .into balls or, cakes, and set
on the ice until you are ready to serve
;? it ; ;- \u25a0'. It \u25a0 makes a nice family luncheon
dessert, eaten with crackers and mar
malade. .'^aMHHHBMnHnSHBHH
The San Franciscp Sunday Call
then buttered, you have a good plain •.
dessert for the children's luncheon.
Eat with liquid sauce, or with creaia
and powdered sugar.
Salads supply zest and variety to
winter luncheons. Study combinations
of fruits and vegetables for these.
Serve with them crackers heated in •
the oven and cheese of divers kinds.
Upon stormy days warm up shiver
ing frames with hot soups served in
cups. Your fish merchant will sell
you a pint of oyster or clam liquor
for a song. Add an equal quantity of \
milk, heating them separately; .season
with salt, pepper and butter, add half
a cupful of fine crumbs anil you have
a toothsome, warming and nourish
ing 1 bisque. Potato .and onion broths'
are easily made and ever welcome-
FAMILY MEALS
FOR A WEEK
STJNI>AY
BREAKFAST
Grapefruit, cereal and cream, fried scal
lops, potato biscuits, toast, te* and
LUNCHED - '
Eess scrambled with canned tomato**,
toasted breakfast biscuits, cabbas* salad
with boiled dresslns ("slaw"), cracker*
and cheese, raisin and dat» bread, pud
ding with hard sauce, tea.
DINNER
Farmer's chowder, a pilao of. chicken,
fried ejsrplant, canned spinach, a. baksd
charlotte russa, bUck co£Ce«.
MONDAY
BREAKFAST
Oranres. cereal and cream, breakfast
\u25a0tew of beat (recipe In Exchange last
month), who!* wheat bread, toast, tea
Md eOffe °- LUNCHED*
Remains of brealcfast itair with
•teamed dumplings, baked potatoes, era
ham bread, toasted crackers aa& cream
cheese, cookies and marmalade, tea.
DINNER
Yesterday's soup, braised beefs h»xri.
eggplant scalloped with cheeaa (x left
over). souCXo of spinach (a left-ovtr).
brown betty. black coffe*.
TUESDAY
BREAKFAST
Baked apples eaten with cereal an*
cream, bacon,- boiled esss. poijovera.
toast, tea. and coffee.
LUNCHEON
Tomato soup In cups, cold bears heart
(a left-over), stuffed potatoes, baked
beans, warm gingerbread and American
cheese, tea-
Lentil soup (based upon liquor In which
\u25a0 heart was parboiled), mutton chops »a
casserole, canned green peas, creamed
white onions, pumpkin pie. black: coff««.
WEDNESDAY -vi:
Vi BREAKFAST
Cranxes. cereal and cream, flllsts ofl
Sounder. rlc« muffins, toast, tea. and coSe*. •
LUNCHEON
Stew of mutton and rreen peas (a left
over), boiled rice, onion souffle (a laft-ovar),
cracker pudding, tea and ml lit,
DINNER
• Yesterday's soup, with the- addition of
tomatoes, beefsteak with nrosfcrooms, scal
loped sweet potatoes, canned succotash,
orange fritters, black coffee.
THUHSDAY
BREAKFAST
Oranges, cereal and cream, feaeca aad
fried mush, toast, tea and coffaa*
LUNCHEON
Fried salt pork with cream gravy, baked
tomato toast (using tha rest of can left
from soup), stuffed potatoes, canned peaches .
and cream with cake. tea.
— DINNER
Cannelon of beef (remains of y*st«raay**s
beefsteak, etc.— breaded and browned), fried
bananas, potatoes boiled whol* and s«rv«d
with butter and parsley sauce. sweet potato
pudding, black coffee.
FRIDAY .
BREAKFAST
Sliced pineapple, cereal and cream, picked
and creamed co&SsX - cornbread. toast. t*»
and coffee.
LUNCHEON
Barbecued fresh ham. '.lea croquettes <x
left-over), baked potatoes, chestnut pud
ding, tea.
DINNER
Oyster bisque, salmon pudding-, mashed
potatoes, macaroni 'with cheese and tomato
sauce, coffee and cookies, black coffea.
SATUUDAY
BREAKFAST
• Oranges, cereal and cream, potato omelet.
griddle cakes, - toast, tea and coffee.
LUNCHEON
Salmon blsqu* fhased upon yesterday's
puddlns), Philadelphia . scrapple, potato
" puff \u25a0(a left-over), baked macaroni (a left
over), molasses gingerbread, tea. * .-•\u25a0
DINNER '{ I
Macaroni soup (a left-over), with parmesa^. V
cheesa pesaed with it; veal cutlets, Jima
beans, salsify fritters, lemon pie. blacfc
coffee, , .