The Pensacola journal., February 13, 1910, Section 1, Page 7, Image 7

About The Pensacola journal. (Pensacola, Fla.) 1898-1985

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BUYING
COOKIMG
MBUT,
o
o
THE HOUSEWIFE SHOULD
UNDERSTAND THE VALUE
OF THE VARIOUS GUTS IN THE
DIFFERENT KINDS OF MEAT
T B "HE girl who Is learning to
1C keep house and furnish food
for a family soon discovers
that there is something to
know besides just how to cook the
articles which she has prepared. Not
only must she, if she aspires to be
an adept in the art, and to acquire a
basical knowledge, at least, of the sci
ence, know -vhat to do with the materials
Eut into her hands, but she must know
ow to select these materials with a view
to economy which not only considers the
financial, but also the nutritive values of
the food which she provides.
Xnew Whit Ton Are Boring
She may learn from her cookery book
the lists of different cuts, so as to order
quite glibly and with an air of familiar
ity from her marketman, and she may,
from the same source, get directions for
cooking them. But unless she knows
how they should look when- they come to
her, how can she be sure that she has
what she has ordered, or, that having it,
it is the best of its kind ?
The average marketman is honest but
human, and so worldly wise that if ad
vantage is to be taken of any of his
patrons to work less desirable qualities
of meat upon, it naturally will be the
one who "doesn't know a good thing
when she sees it." No risks will be run
with the woman who knows what she is
buying, and just the sort of appearance
it should present. - .
, Beaf
The first thing that your marketman
will tell you will be that good beef
should be bright red when it is first cut,
and this red flesh should be well marbled
with yellowish fat, with, also, a thick
layer of fat on the outside. If it does
not present this appearance, you may be
sure of one of three things : either the ox
was not well fatted, was too young, or
was not in good condition. In any case,
you dp not want to buy such beef.
; It is dear at any price, and is unwhole
some. You can see for yourself if these
things exist, and can tell at once if the
beef is good. Another point: the flesh
should be firm to the touch, and no mark
left when it is pressed with the finger.
If it feels flabby pass it by. See to it,
too, that the suet is dry and crumbles
easily; that is another indication of
good, wholesome meat.
Tli Virion! Cot
Understanding how to tell the quality
of the meat, the next step is to study
the anatomy of the ox, and firrd the loca
tion of the various cuts. It is quite
probable that, if you make an appoint
ment with your marketman, and can be
at the stall early enough in the day, you
may see him or his assistant cut up a
whole .beef, intb. parts for selling, and
that will give you a clearer idea than
seeing the cuts after the division.
The first step is to divide it into the
hind and fore-quarters. The hind
quarter contains the most expensive cuts
of the meat, although not by any means
the most nutritive. The "choice" pieces
are found here the tenderloin, the sir
loin, the rump and the round. The
cheapest portions of the hind-quarter are
the flank and the shin.
Tli 7or6-q.narteTa
In the fore-quarter are the ribs, the
shoulder, the shin, the rattleround and
the brisket. The ribs are at the top of
the back next to the loin, joining it in
fact when the animal is whole. The best
cut in this portion of the beef is the
"crime" ribs, which comprises the first
five ribs; these are used. "as a rule, for
roasting, although now and then some
one buys a rib steak.
Next these are the five "chuck" ribs,
used for the same purpose as the "prime"
ribs, although the meat is not quite so
BRINGING UP A FAMILY
One Way of Solving the Problem of Educating and
Training of the Little Ones
I 'B ELOW is given a suggestion on i
l- the problem of bringing up a
JL family of three or more children
under the age of ten years with
out the help of a maid, and so systema
j tizing the housework that the household
wheels move smoothly. The schedule
published refers to a home in a country
village.
Conditions of Life 1
Six in Family Father, mother, boy
of seven, girl four, boy two and one-half,
and girl one year.
Location Country village of 4000 in
habitants. House and Surroundings Set in
large yard, with room for lawn and
kitchen garden. Seven rooms, all on
one floor with bath, two pantries,
closet and two porches.
' Helper Woman comes eac' alternate
Friday and sweeps the entire iiouse, the
bric-a-brac being attended to by the
housewife also the dusting.
Corning Schedule
6:00 to 6:30 Arise, wash, dress, and
prepare breakfast while husband helps
children in their morning toilets. The
two elder children can dress and wash
themselves, but need help about tidying
their hair.
6:30 to 7 -oo Breakfast.
7:00 to 7:30 Gather up dishes, brush
up dining-room, curl girl's hair. The
boy fills woodbox and the girl puts beds
to air.
7:30 to 9:00 Sweep and dust rooms
in front part of house, and make "p
beds; tidy everything generally for
1 day. During this period the boy swWs
the kitchen and sidewalks, and the girl
sweeps the porches.
q '.00 to 9:30 Wash and put away
dishes with help of children.
9 :30 to 10 :oo Prepare vegetables and
dessert for dinner, order supplies, at
tend to morning mail.
10:00 to 11:50 Attend to special
work. On Tuesdays this is ironing;
Wednesdays, scrubbing, cleaning pan
tries, bathtubs, etc; Thursdays, bakings;
fine in grain or rich in quality. The
neck is used for stews and for boiling.
The side of the animal, running along
under the ribs, is the rattleround. This
is used for corning. The brisket is un
der the side of the animal's body, and
that, many people myself among the
number consider the finest part for
corning. The shoulder is used for steaks
and coming, though the less said about
the tenderness of shoulder steaks the
better. The shin, both in front and
back, is used for soup and soup stock.
the marrow in the shinbone giving the
richness so desirable.
Hind-quarter
Th& hinrl-niiartpr fnrnictipe flin finact
roasts and steaks, as well as the juiciest
meats for making beef tea, meat pies,
CUTS FOR
beef 1 la mode or potted beef. The
sirloin gives the very, choicest roasts and
steaks, and next comes -the rump, which
is cut in three parts the back, the face
and the middle cut. All are good roast
ing pieces. The back is the most costly,
the face the leas so, while the really
most economical is the middle, as it is
free from bone and has not a scrap of
waste on it. In price, as in situation, it
is between the back and the tace.
The top of the round furnishes good
steaks : indeed, the second cut on the top
of a round makes the best-flavored steak,
although it is not so tender as a sir
loin. A "porterhouse" steak is the sir
loin, tenderloin and flank cut in one slice,
and is, undoubtedly, the king of steaks.
The lower portion of the round is used
for braising, potting and for beef tea.
Sirloin and Tenderloin
The tenderloin has the tenderest meat
and is considered the most delicate cut,
although it is not so juicy nor so well
navored as other portions less tender,
and it is not nearly so nutritious as
parts that require the most cooking.
1 his and the sirloin cost more than any
other cuts, but there is less nutritive
value than is found in the cheaper parts.
Indedd, the prices of meats seem to be in
inverse ratio to their real food value,
which is because of the much smaller
proportion of the so-called choicer cuts.
It is one of the wise economies of na
ture that it should be so. The class of
people who do the hardest labor, and
particularly those whose occupation
takes them much into the open air, need
the nourishment and sustaining qualities
of the heavier" meats. And these are
found in the less expensive parts, in the
meats which are rich in juices, with
bones heavy with marrow. Stews and
braised meats, and those steamed in
their own juices, as pot-roasted meats.
give the. most nourishment, add to the
Fridays, sweeping, or cleaning windows,
polishing stoves, etc ; Saturdays, baking,
scrubbing and preparing for the Sab
bath. On Sunday the routine work is
made as light as possible, then prepara
tion and attendance at church services,
and dinner at 1 :30. On Monday, of
course, the washing takes first place,
and the general work left as much as
possible until later.
11:50 to 12 :30 Prepare dinner, and
tidy self and children for dinner.
12:30 to 1:15 Dinner.
Afternoon Schedule
1 :i5 to 2:00 Wash dinner dishes and
tidy kitchen.
2:00 to 5:30 If, as on Monday and"
Tuesday, there is work left unfinished
from the morning, finish this up. On
other afternoons tidy self for sewing,
entertaining, or going out. This time is
when the children really get their les
sons in right living, right thinking, good
manners, etc., for it is in contact with
others, with the resultant lessons, that
these are most impressed upon the little
minds.
5:30 to 6:00 Give the three smallest
folks their supper of bread and milk,
undress, wash and put them to bed.
6 :oo to 6 :o5 Draw a long breath, and
read the evening paper.
6:05 to 6:30 Prepare light supper,
the little boy helping at laying the table,
etc.
6:30 to 7:00 Supper.
7:00 to 7:30 Wash dishes, lay the
breakfast table, tidy kitchen, remove
breakfast food which has been cooking
(Scotch fashion) since starting supper,
ready to be warmed over for breakfast,
thus avoiding delay, and providing well
cooked cereal. Prepare potatoes, etc.,
ready for quick cooking for breakfast,
7:30 to 10:00 Reading, or other re
creation. The boy retires at 8:00.
The children wear dark-colored cloth
ing, except Sundays and special occa
sions. Dark, sleeveless, starched per
cale aprons protect their dress while
making bubbles, mud pies, etc The
sheets, knit union suits. Turkish towels,
.rtr: il, - U- ' -r: -1 ""ai
physical strength, and in cold weather
supply a great deal of warmth by fur
nishing the carbon for the body.
Buying 'Wisely
Not only must the successful house
keeper know what to buy, but she must
also know how to make the best use of
what she buys. She must learn, also, to
buy according to the needs of her family.
If she's providing for persons who do a
great deal of out-of-door work, she will
want the heavier cuts of meat, the mora
substantial vegetables.
If the persons are indoors most of
the time and whose work is sedentary,
she will find it wiser to provide lighltr
food. Whether it be light or heavy,
however, it must be nourishing. An
other important point to be learned is
how to vary food to suit the seasons, and
thus come as nearly as may be to un
ideal diet through the entire year.
There are many ways of cooking
meats, but those which are in ordinary
every-day use are roasting broiling,
braising, boiling and frying, or saute
ing, as it should be called. The method
employed in cooking meats depends upon
the cut which you have selected. The
tender meats only can be roasted or
ROASTS
broiled, so as to be palatable, comfort
ably eaten and well-diRested. Meats
whose fibers are tough should be boiled
or braised, when they will be found to
be deliciously tender, and if carefully
done, with all the juices preserved, or
with a small percentage of loss.
Probably the very simplest form of
cooking meat is by boiling, so why not
begin with that process? The piece of
meat to be boiled should be well wiped
with a clean, damp cloth indeed, that is
the treatment to be given to all meats,
no matter how they are to be cooked, to
ensure their perfect cleanliness and free
dom from harmful foreign substance.
I wish you would take the trouble to re
member this; it is one of the useful bits
of knowledge that it is well to tuck
away into the memory ready for use at
any time. It might come under the
head of "general principles."
Boiling Heat
After tlje meat has been wiped, put it
at once into boiling water, which has
been salted, and be sure the water covers
it completely. It is important that the
water should be boiling when the meat
is put into it, because the intense heat
sears the surface at once and prevents
the juices from flowing out and wast
ing; and when the meat is done it is
moist and well-flavored, as meat should
be, having lost little in the process of
cooking. Let the meat boil for a few
minutes after putting it in the water,
then set it back on the stove or range
and let it sinrtner gently until it is done.
During the boiling a scum is thrown
to the surface, and this should be care
fully removed . until the water remains
clear on the top; another thing, the
kettle should be kept covered except
when the cover is removed that the sur
face of the water may be skimmed, be
cause the steam is of great assistance
in softening the fibers of the meat; be-
dish towels, hose, etc., are folded
smoothly as taken from line, and put
away unironed. The children put polish
on the windows, and on rainy days
polish the silver. Mother completes the
work. The greatest strength-saver in
the kitchen is a rocker, where mother
prepares the fruit and vegetables, and a
hammock supplements this on specially
strenuous days.
Machine stitching, cutting and fitting
are done at home, and the buttons and
buttonholes are done while visiting
with friends who come in the after
noons, or while making neighborly calls.
A trusty neighbor girl stays with the
children for a stipulated sum per hour,
while the mother goes out in the after
noon or evening.
Friends are entertained with the idea
that it is our society rather than the re
freshments which brings them, and the
service is simple, though dainty. Thus
entertaining is never a burden.
In this way everyone helps, the work
is sufficiently systematized to leave no
extra hard days, and everyone is healthy,
hearty and happy.
Training Children
The place to begin training children
and especially so-called incorrigibles
is with the parents. Let the parent
train him or herself, and the little imi
tators and reflectors will be all right so
soon that everybody will suppose they
were born so.
The Would-be Civilizer of a Young
Savage should try the affirmative treat
ment on her boy. Never mention his
faults to him if you can help it. When
you must do so, be brief and speak as
you would to an equal in age and good
intentions. For instance, in the case of
a pilfered storeroom where the thefts
were denied, can you control your own
fault of temper sufficiently to say, "Son,
did you take thus and so from the store
room?" And whatever the reply, accept it
courteously (as you would be oblised
to from your husband or brother), and
add, "I just asked because I need to
know. I wondered if you got all you
wanted or needed at the table. I wish
you to do so. Whatever there is in the
house is for you as for the rest of us;
but I'd rather not have it taken from the
storeroom between meals."
You may say that such mild measures
sides that, the flavor is also more per
fectly preserved.
It would escape into the air- with the
steam if it were not held by being cov
ered. As you go on you will find that
there is a good and perfectly logical
reason for every direction which is given
you, and that the more implicitly you
obey the better success you will have,
and it won't be "luck," either. It will
be because you took care and obeyed
rules.
Braising- Heat
As to the length of time that meat
should boil, that depends wholly upon
the weight. It will take about twenty
minutes for the heat to penetrate
through a piece of meat so that it will
be ready to begin to cook, and so that
time doesn't count in the cooking; but
reckoning from the end of the twenty
minutes, twelve or fifteen minutes should
be allowed for each pound. If the meat
is cut thick the longer time will be
needed; but if the piece is thin and flat
the shorter time will be found ,to be
sufficient.
Braising, which is another way of
treating the tougher fibered meat, is
cooking in the oven in a covered pan,
smothering the meat in its own juices
and having a good deal of herb season
ing in the dish with the meat. Meat
thus prepared is most delicious.
Roasting meat is, properly, cooking it
before the open fire, by subjecting it to
a high degree of heat. That is the way
great-grandmother cooked her roasts,
and under the roasting meat was a b'g
pan which caught the juices which made
the gravy, and in that way got the name
of "dripping-pan," a name which the
roasting-pan has borne ever since. In
these days of ranges and stoves of vari
ous kinds, in which all sorts of fuel are
used, from coal to electricity, we bake it
in a heated oven and call it "roasted"
just by courtesy.
Broiling
Broiling is cooking directly over hot
coals, and is the quickest and hottest
CUTS FOR
way of cooking. The article to be
cooked is subjected to such an intense
heat in this process that it would quickly
be burned to a crisp if the cook did not
pay strict" attention to it and see that it
was turned very often.
Really 'well-broiled meat is almost as
rare as a well-cooked potato. I have a
notion, both from observation and ex
perience, that the majority of persons
who undertake to broil a beefsteak or a
chop think they must do it literally.
Those of you vwho are French scholars
know, of course, that the word broil
comes from the French word bruler, "to
burn"; but it also means "to sear," and
that is what should be done to the meat,
the surface seared not burned, thus
giving a scorched, unpleasant flavor to
the meat so that the juices shall be
kept inside the meat.
The quick searing has the effect of
sealing the surface, and thus holding the
juices. Turning it frequently, so that
the surface shall cook and not burn, and
will have no effect; but your severer
ones have not either, and this is worth
trying. Now for the more positive por
tion of the treatment: watch for your
boy's virtues as vigilantly as you have
been watching for his faults. Find some
thing to commend in him each day, if
it's nothing more than his excellent ap
petite and good digestion.
Give the young man to understand
that you admire as Veil as love him.
CWgggfa'.U s - x mil HI ! IIIMH nm IIHillL ' I'lJIJJLLuC
HELPFUL HINTS ON
ETIQUETTE
Things One Should Do and Refrain From Doing
M'
RS. WRIGHT and Rosamond
and Elsie Jay, a girl friend of
Rosamond's, were chatting in
intimate fashion one afternoon,
when Mrs. Howe came in.
"You see that I have taken you at
your word, and have come to ask your
opinion about certain things," said Mrs.
Howe to her hostess, who came forward
with a smile of welcome and greeted
her visitor by a friendly pressure of the
hand. The two young girls arose as
the visitor entered ; Rosamond advanced
to shake hands. Glancing from one
guest to the other, Mrs. Wright intro
duced Elsie by saying informally, "Miss
Jay Mrs. Howe."
Although Mrs. Howe was quite
familiar with the rule that two women
merely bow when introduced, she knew
the exception to that rule, which is that
when a person introduces two people,
both intimate friends of hers, they are
expected to shake hands. She offered
her hand in cordial friendliness to the
girl, and looking frankly in her eyes,
said, "I have heard Mrs. Wright and
Rosamond speak of you. I am so glad
to have the opportunity of meeting
you."
"We were talking about introducing
people when you came," Mrs. Wright
explained. "And now," turning to Elsie,
"you have had a practical illustration of
what I have been explaining."
"You mean," said Elsie, "that a girl
Is introduced to a married woman, not
the reverse, don't you?"
"Yes; and that a married woman, or
in this way keeping the juices flowing
from side to side, but not escaping, is the
way to ensure a successful broiling.
Done carefully in this way, you needn't
fear to offer a steak or chop to a most
fastidious guest, provided that you have
made a wise selection of meat, and that
you serve it at once, on hot plates, from
a hot platter.
Do you want to try cooking a beef
steak? Just as an experiment to see if
you can carry out the directions?
Broiling Beefsteak
Well, then, in the first place wipe the
slice with a clean, damp cloth.
Now grease the bars of the gridiron
very lightly with some of the fat, bits
of which you have trimmed from the
edge of the slice. Have the fire clear,
and broil the rieau at once, not letting
the gridiron out of your hands, and
turning it every time you count ten. If
you like your steak rare cook it about
four minutes that is, if it is from
three-quarters oi an inch to an inch in
thickness ; out give :t a longer time
say three minutes longer if you wish
it well done. Serve at once on, a hot
platter, seasoning with salt, butter" and a
little pepper. If you want the dish to
look very, attractive garnish the platter
with sprigs of parsley or water-cress.
You will understand if you are to
serve steak for dinner that the vege
tables must all be ready for the table
before you begin the broiling, and the
plates heating, so that your family may
have their meat at its very best. If for
breakfast, have the potatoes and muf
fins ready. Instant sen-ice is one of the
secrets of successful broiling.
Pan Broiling
There is another way of broiling that
is called "pan broiling," which is em
ployed where there are no coals, as in
coolcing with a gas, gasoline or 'an oil
stove, or by electricity. It is done on a
griddle or in a frying-pan, which is
heated hissing hot, the meat put on it,
without any fat, cooked one minute, then
turned to the other side, then cooked
STEAKS
until done, turning very often, so that
the juices will be retained. When care
fully done it has almost the flavor of
steak or chops cooked over the coals, al
though not quite equal to it.
Now for the word about garnishing.
There is nothing prettier for a garnish
than the delicate irurled sprays of par
sley, and this any housekeeper may have
at her hand all the year round if she
wants it enough to plant it and take
care of it. She can get the seeds or the
roots at any seed store, and with them
the directions for planting and caring
for the plants. They may be grown in
the garden in the summer, and in the
winter transplanted into pots or inside
window-boxes and brought into the
house.
As a growing plant the parsley is ex
tremely decorative, and one has it al
ways at hand both for seasoning and
garnishing. A long box of it growing
in a window which has plenty of sun
shine is a pretty sight, suggestive of
Watch your own mental attitude and
make sure that this is so. Commend
every virtue you can spy in him. Don't
be over-critical good traits that don't
appeal to you much may be important to
his welfare in life. A child is always
more or less hypnotized by those over
him in authority, and there is no such
disastrous hypnotism as to hold before
a boy the idea that he is bad and un
loved. an older woman, may offer to shake
hands with a girl who is introduced to
her, but a girl must not make the ad
vance." ..' ;
"It is hard for a comparative new
comer in a place to know what to do
about manv things," Mrs. Howe re
marked. Then she asked quickly,
"When two or three people whom I
know slightly are calling on me simul
taneously, should I introduce them to
each other?"
"Yes; a hostess should do so. Natu
rally, they would all be seated near her
in a group together. The persons in
troduced should bow to each other and
should converse a little. Even if a
hostess neglects to introduce those who
are calling they should make a few re
marks to each other and join in the
general conversation. The acquaint
anceship need not lead any further, un
less it is desired by the persons them
selves." "A hostess," said Mrs. Howe, 'needs
plenty of tact and discretion. Suppose
I should introduce those who do not
want to know each other?"
"One has to know general conditions
before absolutely bringing people to
gether; but even if enemies are intro
duced they cannot let their hostess see
the mistake. I know of a hostess who
gave a dinner, introduced two people
whose engagement had been broken off,
and sent them in to dinner together 1"
"Tragic;" exclaimed Rosamond.
"Interesting romantic," cried Elsie.
"No " said Mrs. Wright. "The occa
SIMPLE AND ELABORATE
METHODS OF COOKING MEAT
SO AS TO PRESERVE THE
FULL NUTRITIVE VALUE
summer. If your kitchen has a window
facing to the south utilize that for your
parsley box; you've no idea how cheer
ful it will make the room, and what is
better for the room in which so much
time is necessarily spent than cheerful
ness? With the expenditure of a few cents
in money and a few minutes of caretak
ing every day, this is wholly possible.
Boiling a Leg if Mutton
Now we will boil a leg of mutton, as
our next step in learning how to cook
meats.
You will wipe the meat, remove all
the fat, and when the meat is thus-pre-pared
put it into boiling, salted water.
Take care not to have the water too salt,
just palatably so. I will give you the
reason for this care later, but be sure on
this point. Of course you have weighed
the leg, so as to know how long a time
to give it for cooking.
Allow twenty minutes for the heat to
penetrate the meat, then skim off what
ever may have arisen to the surface, set
the kettle where the water will simmer
gently, and cook in this way until the
meat is done, allowing twelve minutes
to each pound, counting the time from
the hour at which you set the kettle back
for the simmering process, and have fin
ished the skimming.
While, without doubt, the old saying,
"hunger is the best sauce," remains true,
good housekeepers do not on that ac
count discard all others. Indeed, one of
the lessons which the accomplished or
ambitious cook learns is that sauces
play a most important part in a success
ful cuisine, and that the making of them
is an art, the understanding of their
proper uses a science.
Caper Sauce
One who prided -herself on her cor
rectness of detail would never think of
serving boiled mutton without caper
sauce. And, as it is one of the simplest
in the list of sauces, I am going to tell
you just here how to make it, so that
when you serve your boiled mutton you
may have the accompanying sauce to
give it the required zest.
To a cupful of boiling water in which
the mutton was cooked, add one tea
spoonful of flour, moistened and made
smooth with a little cold water, half a
saltspoonful of salt, a speck of pepper
and one teaspoonful of vinegar. Boil
FORE AND HIND QUARTERS
for five minutes, stirring constantly un
til it is perfectly smooth, then add a
tablespoonful of capers and serve.
ZGG3 nr TOMATO CASES
Salt the tomato cases after halving
sion was unfortunate, but the two peo
ple had to make the best of it. At the
close of the affair the girl's distant bow
indicated plainly to the man that there
would never be a renewal of former
conditions."
It was evident that Mrs Howe was
still thinking over her problems, and
presently she said, "Should a hostess
introduce young people to each other
at a dance or other entertainment?"
"It is her duty and privilege to in
troduce them. She should see that shy
people are introduced and that they all
enjoy themselves."
"About asking permission to intro
duce anyone; when is that necessary?"
inquired Elsie.
"As a general rule, everywhere ex
cept in one's own house," replied Mrs.
Wright. "Of course, one may intro
duce members of one's own family any
where without formality."
"About introducing men and girls
do explain about that," urged Elsie.
"A man is introduced to a girl or a
woman, never the reverse. It is polite
for a person who wishes to make a
formal introduction to say, unobtru
sively, 'May I introduce Mr. So-and-So?'
This gives a woman an oppor
tunity to decline if there is a good rea
son for doing so, but this is very seldom
done."
"What formula should be used when
introducing?" asked Elsie. ,
"When introducing formally you may
say, 'Miss Brown, allow me to intro
duce Mr. Gray.'"
"It's a good plan, isn't it, to say
something that will help along the con
versation?" said Rosamond.
"Yes, you may say, 'Mr. Gray has
just come back from San Francisco,' or
something of the sort."
"If a girl is sitting down when a man
is introduced, should she rise?" asked
Elsie.
"No; she should only bow.'
"Should she shake hands?" '
"No; she should not."
"Are there any exceptions to this
rule?" asked Elsie.
"Yes; in your own house you should
rise and shake hands with every guest."
Rosamond was going away for a visit
and she and her mother were discussing
a guest's duties.
"Punctuality at meals is very im
portant," said Mrs. Wright "Adapt
evenly. Place a lining of browned
cracker crumbs in them and drop an egg
in each. Bake for five minutes, adding
a bit of butter to each egg before baking.
Hock Crab
After freeing fish from skin and bones
season with a pinch of black and red pep
per and a quarter of a mustardspoonful
of dry mustard. Add a slice' of bread
broken into bits the crust must be
trimmed off and a whole raw egg
beaten light with a tablespoonful of
warm water. Mix together well and
put it in a buttered dish or in crab shells;
cut a teaspoonful of butter into bits and
put over the top. Set the dish in the
oven to brown, which will take from ten
to fifteen minutes.
The Sweet Potato
The sweet potato is drier and richer
than the white potato, and contains ten
per cent of sugar and sixteen per cent,
of starch.
In the North it is usually cooked and
served like the Irish or white potato, but
throughout the South where the sweet
est and best varieties grow it is served
escalloped, carameled, and in numerous,
ways, to all of which the addition of
sugar is considered desirable.
Select smooth, plump potatoes, the
medium sized, and cook without remov
ing the skins, unless to be served diced
anu creamea ; remove the ends and all
dark spots, as the latter are apt to give
a bitter taste to the vegetable. To boil,
they generally require about thirty-five
to forty-five minutes ; baking and steam
ing require from fifty to sixty minutes.
Sweet Potato and Almond CroqnettM
Bake several medium-sized sweet po
tatoes; when soft break apart, scrape
out the pulp and pass through a squash
strainer. To each cupful of pulp add
half a teaspoonful of salt, two teaspoon
ful s of butter, one beaten egg, four
tablespoonfuls of blanched almonds,
chopped and pounded in a mortar, ana
sufficient hot cream to make of a con
sistency to handle. Form into balls,
roll in egg, cracker-crumbs and egg
again, drop in hot lard and fry a golden
brown. Glazed Sweet Potatoes
Five sweet potatoes, one egg, half
cupful of sugar, half teaspoonful of
salt, one tablespoonful of butter. Pare
and cut the potatoes in strips ; steam
until nearly done. Remove from the
fire and cool. Dip in egg beaten with
the salt, then in the sugar, coating each
strip thickly. Place in the pan with
the butter and bake a rich brown.
yourself quickly to the ways of the
household, the hours for rising and go
ing to bed Be ready when expected
to go out for a walk or drive. Show
pleasure in the amusements that are
planned for you. Be interested in the
friends who are Invited to meet you.
Make yourself as agreeable as you can."
"I know that it is a mistake for a
guest to imagine that everything must
be done for her amusement while she
does nothing in return,' said Rosa
mond. "Of course a guest should contribute
to the general pleasure by any accom
plishment she may have," continued
Mrs. Wright "She may not have great
talents, but she can always make her-,
self agreeable by charming and oblig
ing manners, by friendliness and cheer
fulness. An important point in mak
ing yourself acceptable is not to tire
your hostess by being always with her.
Try to occupy pr amuse yourself some
times. Write letters, take a book and
go to your room or to a shady nook on
the veranda. Never be officious in of
fering your services, but if you can
really be of use do not hesitate. Think
of the convenience or pleasure of your
hostess before you think of your own.
Be considerate of the belongings of
your hostess. If you take a book from
a shelf or table, put it back where yoa
found it. Keep your own belongings in
their flaces your hats, wraps, books,
or fancy-work."
"If asked to stay for a longer visit
should I stay?" inquired Rosamond.
"No ; it is a mistake to overstay your
time and wear out your welcome."
THE SOFT ANSWER THAT TXTSNET3
AWAY W2ATH
Parents frequently complain to me of
the rudeness and irritability of their
children. ' This complaint reflects more
on the parent than on the child. If
parents and teachers had self-control
enough always to speak courteously and
softly to children in their charge, most
of the irritability and rudeness found in
the modern child: would be done away
with. When I first began my work at
a kindergartner in a large slum, kinder
garten, among a rough class of children, 1
their manners were beyond description.
A kick in the eye from a "dear 4ittle
playmate, so happy and glad," was -regarded
as quite an ordinary attention.
4