Newspaper Page Text
TO SERVE WITH LUNCH
SUGGESTIONS FOR DISHES EASY TO COMPOUND. Will Frequently Be Found Valuable in Emergencies That All House wives Experience - Piquant Suggestions From France. Hors d'oeuvres are an essential part of the French dejeuner, but here they are not often served at the family luncheon. They are often convenient, however, to eke out and give a little appetizer to a luncheon that might otherwise be scanty, and a few good ideas for hors d'oeuvres and savories are valuable for the housewife. Here are a few sample recipes that can be made and worked into a luncheon at the last moment: Deviled Sardines.-Take .sardines, warm them in their own oil, add a little lemon Juice, season highly with salt, pepper and English sauce, serve very hot on small rounds of toast. Savory Toast.-Chop very finely, or run through a meat chopper, any pieces of cold chicken, beef, ham or tongue. Pound to a paste with the yolks of two hard boiled eggs, a piece of butter, pepper, salt, a little Chut ney and Worcestershire. Spread rath er thickly on thin strips of toast and set in the oven to heat. Cheese Canapes.-Cut bread into pieces one-half an inch thick, then stamp them into circles with a biscuit cutter. Saute the bread in a little butter until it is of an amber color on both sides. Cover the slices with a thick layer of grated cheese, sprinkle with salt, pepper and a dash of cay enne. Fifteen minutes before the time to serve place them in the oven for a few minutes to soften the cheese. Anchovy Canapes.-Spread strips of fried bread with a thin layer of an chovy paste. Sprinkle over the top alternate rows of the white and yolks of hard boiled eggs chopped very fine. Sardine canapes are made by pound ing the sardines to a paste, spread ing it on strips of fried bread and sprinkling the top with some sort of chopped pickle. Stuffed Eggs.-Cut hard boiled eggs in halves. Take out the yolks care fully and mix them with an equal quantity of softened bread crumbs; season highly with a little butter, salt and pepper. Moisten with any sauce; add a little raw egg. Fill the whites from which the yolks were taken, round off the tops smoothly, slice a small piece off the bottom, so that the eggs will stand upright, and serve. Any flavoring or seasoning that is liked .may be added to the mixture for stuffing eggs-mayonnaise, mustard, mushroom, tomato, or they may be mixed with French dressing. Potato and Onion Salad. Pare and cut potatoes into thin slices, parboil until done but not washed. Drain and pour on a shallow dish. Now take centers of boiled onion rings, mash with a fork, add a sifting of salt and pepper, then mix with enough boiled dressing to make a smooth, rather thick emulsion. Sift salt and pepper over the potatoes, then cover with the dressing and let it stand for an hour to ripen. This is a nice luncheon dish and can be served with rings of hard boiled eggs, cured bacon or boiled ham. Baking Cookies. If you have difficulty with your Scookies, either because they cook too fast on the bottom or are hard to get out of the pan, try using a large drip ping pan and placing the cookies on the bottom of the pan rather than in It. Turn the pan upside down, lay a piece of buttered paper or paraffin paper on it and then lay on the cookies. They will cook evenly and there will be no danger of breaking them when taking them off. Brambles. One cupful raisins, the juice and grated rind of one lemon, one egg, one cupful of sugar, small piece of but ter, one-half teaspoonful of cinnamon, one-half teaspoonful nutmeg, one quarter teaspoonful of cloves, mix all together. Make a rich crust, cut the size of a small saucer, fill with one tablespoon ful of the filling, fold and bake as any turnover. Ham a la Venison. This is delicious for Sunday night suppers: Put one tablespoonful but ter and one tablespoonful currant Jelly In a trying pan over a rather slow fire. When melted, lay in some slices of cooked ham and fry each side until almost ready- to burn. Remove to a hot platter and garnish with parsley. Wooden Ware. Wooden ware which has any odor of the rood which has been init-and wood absorbs odors quickly-should be soaked in hot water in which soda is dissolved in the proportion of a tablespobnful of soda to four quarts of water. Boiling an Egg Soft. Put a fresh egg in a teacup, pour boiling water over it, cover with a sauce and let stand five minutes. This plan prevents the coagulation of the white and is very delicate. Pe Pruft Statrae on Woolen. Wet:ttbe ipot with tepid water, then rub dry starch and hang out in the sun. Washing in kerosene be fore washing with soap and water is aeother way of takin out fruit staiLts. BI READ DRESSING FOR STEAK Many Prefer Meat Prepared in a Casserole to That Broiled in Y the Regular Way. If you wish to stuff a flank steak use bread dressing; use it with veg 1s etables and a small quantity of liquid in a casserole. If you do not own one (and you should in these times of high prices) use any tightly covered dish. Be sure it is tight so the steam cannot escape. rt Bread Stuffing.-Two cupfuls soft 'Y bread crumbs, one-half cupful butter ly melted in one-third cupful hot water t, or milk, one-quarter teaspoonful pow le dered sweet herbs or spiced poultry, at seasoning, one beaten egg. Alix the id ingredients together thoroughly. The a bread should be 24 hours old and e taken from the center of the loaf. ýe The seasoning is a matter of indi 3t vidual taste, so you cah use the above quantities or suit your taste. The s, egg may he omitted if the flank is to a be eaten hot, but will slice better hI when cold if egg is used. Cracker (3 crumbs give a drier stuffing. Spread your flank steak with above )r and roll tightly. Pry out some suet y and then brown the flank so as to >r hold the juices. Put in casserole, add e little water and when half done sea e son with salt and pepper, chopped t- onions and plenty of fine minced vege i- tables or rice, whichever you may d prefer. The flank is quite juicy, so you will need but little water. It o lacks flavor, so the high spices and n vegetables make up what the flank it lacks. It is much better this way e than broiled as regular steak. e n ti a DO YOU KNOW THAT- t e a Pickles will never become moldy if s e you put a tiny bag of mustard in n the top of the receptacle in which P e they are kept? a If your silk dress looks rusty you f can revive it by sponging it with wa - ter in which potatoes have been n P boiled? It s Mice can be most successfully ex- s terminated if you stuff all their holes G with a piece of rag which has been t1 dipped in water and then in cayenne S' pepper? r A very quick way to cool a hot p liquid is to pass it through a clean I 3 cloth saturated with cold water? And i' if the liquor is soup no trace of grease a 1 will remain? ci If you lay your silver away in com- 81 t mon flour it will remain bright for o some time? al You can warm over meat much more si quickly if you wrap it in greased pa I per? The steam will prevent the meat c1 from becoming hard and dry? M Perspiration stains can be removed tc 3 from a thin shirtwaist by soaking it cl In cold water, to which you have add- k ed a little sodium bicarbonate before b I It has been washed? St There is a new square meshed veil- al ing that is much liked? it Hot-Water Chocolate Cake. ct Two tablespoonfuls butter, one cup- ta ful sugar, yolk of one egg, two table- cl I spoonfuls cocoa dissolved in one-half ti cupful boiling water, one teaspoonful b< : of soda dissolved in one-half cupful n Sboiling water, one teaspoonful of bak- el Sing powier, sifted with one and one half cupfuls of flour and one teaspoon- t ful of vanilla. Mix in order given and t( Sbake in square tin about thirty min- w I utes. Frost with white of egg beaten stiff. Boil one cupful sugar in little water till it hairs, then turn on egg and ti beat till stiff. a When Steak Is Tough. STo make a tough steak tender, put di three tablespoonfuls of salad oil and a one tablespoonful vinegar on a large o0 Sflat dish. B Lay the steak on the mixture and tc let it rest in this way for half an cc hour, then turn it over. and let it rest ti Sanother half hour in the same quan- el tity of vinegar and oil. The toughest steak will yield to this ai treatment and be nice and tender s when served. vi Beefsteak Pie (English). S Cut two pounds of round steak into he strips, roll in flour and arrange in a fe deep dish with three lamb's kidneys, which have been cut up and parboiled, cc I one dozen oysters, one onion minced or fine, parsley, dried thyme. Dot gen- la erously with bits of butter, and add sa two cupfuls hot water. Cover with fa a biscuit crust arranged in strips. ca Brush with yolk of egg and bake two a hours in a moderate oven. in Wine Jelly. to Take a half box of gelatin, soaked th in a half pint of cold water for 15 so minutes, and add three gills of boiling fe water and two-thirds of a cupful of as sugar. Let this come to the boiling be point, then add seven tablespoonfuls fr of best sherry wine and two teaspoon fule of French brandy. Boil up once, at strain and cool. ar Cape May Omelet. or Soak one-half cupful stale bread- at crWnnbs in milk. Beat one egg well, pa add salt, pepper and a tablespoonful pc melted butter. Add one-half cupful he canned corn and mix with the bread- tn crumbs:' The mixture should be quite m thick. Bake in a buttered dish just on long enough to set the egg and brown at the top. th Rendering Leaf Lard. fe: A quick way to render leaf lard is to cut it in strips about the size that will fit into a meat grinder, using the sh largest opening, which will allow it ta to come through very fine. Put in ne l"ettle and place in a hot oven until an iei lard is extracted, strain through be heesecloth and put in crocks. ob ~~:::r i 5i:: ::· ~ ~ h-· ~ .*. '.--::' r- -a n n .~ t~·1..~B NICOBR DY~.L1IN~~Hou) t visited the Nicobar islands, in S the Bay of Bengal, but they are a fruitful field of research Y for ethnologists and other sci. entists, and would be of great interest to anyone of intelligence. However, the archipelago is not easy to reach, and the average tourist might not find f such accommodations as he is used to. 1 Recently Dr. W. L. Abbott, an ex plorer, made a trip to the Nicobars and brought back to the National mu seum in Washington images carved in wood, the votive offerings made by the natives to ward off disease and bad luck. If a gentleman of Nicobar is seriously ill, says R. L. Honeyman, in Grit, the first and most important thing for him to do is to make some sort of an image. The object to be represented is chosen at random, ap parently. It may be a chicken or a man or a lizard, but it must be a big image and the workmanship must be artistic, else the spirits will not ac. cept it at all. Once it is finished the spirit takes possession and the former owner of the sick spirit is made well at once-at least that is the way it is supposed to work out. Many trading vessels stop at the ar. chipelago to buy cocoanuts, and the natives show great curiosity in regard to whatever they find on board. In ex change for cocoanuts they receive knives, cloth, guns, ammunitio bacco, cutlasses and rum. Also set a high value upon plated spoons and soup ladles, which they hang up in their houses as ornaments. The cutlasses they use to cut the cocoanuts. They have extensive plan tations of cocoanut trees, and their chief occupation is the gathering and transportation of the fruit. Men and boys climb the trees to cut down the nuts, which, as they fall, are gath ered by the women and tied in pairs with, strips of bark. The nuts are then flung across bamboos and carried to the beach on the backs of the women. Natives Honest and Proud. On the arrival of a trading vessel the natives swarm on board, select the articleh they want and take them away, stipulating to pay a certain number of cocoanuts on a certain day, delivered at the beach. Such promises are invariably fulfilled, a notable trait of the Nicobarese being their honesty. But in no way can they be persualed to help in the work of drying the cocoanut "meat," for which purpose the traders are forced to bring labor. ers from elsewhere. The natives are extremely proud, and will not endure to be treated as servants or inferiors. They make a very strong, sweet toddy from cocoa nut milk, but they much prefer the English rum. They are not drunkards, however, and only on the great annual feast is intoxication general. Many attempts have been made to colonize the Nicobar islands, but with out success, owing to the deadly ma larial fever which prevails. For the same reason missionary efforts have failed, and the only record of evangeli cal effort is a solitary Bible, owned by a man who uses It as a pillo4, regard ing it as a fetish. The people are very dark, with straight hair falling to their shoulders, but the men shave their heads as a sign of mourning. To some extent they are able to use their feet as hands, employing their big toe as a thumb for grasping, and rarely bending to pick up any small object from the ground. The dress of the men consists of a string around the waist from which are hung snake skins, bird plumage, shells and boar tusks. But the chiefs, or head men, in the presence of strangers, adopt more elaborate ap parel, according to the extent of their possessions in old clothes which they have received in barter from the traders. Plug hats are in special de mand, and the fortunate possessor of one of these may be seen strutting about with great self-complacency, though the remainder of his costume may consist of nothing but the be feathered string. Houses Like Beehive. The houses of the natfyw are cone shaped or like beehives, nported on tall poles, so that one can walk under neath The roof is thatched with mats and the sides of the dwelling are of bamboo laced together,. Entrance is obtained by movable bamboo ladders., re which are pulled up at night. The na In tive village is ruled by a head man, y who seems to exercise considerable h power over his few subjects. The i. houses are very clean and neat inside; it the floor is of split bamboo laths; the r, fire is on a basket of sand, and there b, are chairs made in imitation of those .d seen by the savages on board of trad o. ing vessels. Cocoanut shells are used r. for all sorts of purposes, cooking, a holding water and as dishes. 1- These islanders are gentle and n friendly, and have never been known e to harm visitors in any way. They d are very superstitious, and believe a that the great spirit of evil resides in a the densely wooded interior, but that it the demon is only to be feared If e they are dishonest, untruthful, injure a their neighbors or take more than one -. wife. At certain times the villagers a are supposed to be visited by the de g mon, and all the populace moves to e the seashore where fires are burned . night and day, so that the demon can ,e not approach under cover of darkness. r The great robber crab is thought to 1 !I be a devil, and, though he plunders I a their cocoanut trees, the natives will 1 not meddle with the animal, as by so I r. doing they would bring fever and e death into their homes. A large spe- I d cles of lizard is similarly regarded. 1 t. The Nicobarese do not by any a means escape the fevers which attack European visitors, and it is noticeable *that there are no old men among d them. Rarely do they live beyond p forty years. On one of the islands the natives took to making pots at one time, but a number of them died, and, . believing the occupation to be ac- f r countable, they gave it up for good. 1 Pigs and fish afford their principal I I food, both being taken with spears. The archipelago consists of twelve i inhabited and a few uninhabited c islands. The interior of the largest a island is totally unexplored, though f inhabited by a strange people, not at 7 all related to those on the coast. These c jungle folk live like monkeys and t rarely approach the shore except u on marauding expeditions when they rob and kill and carry away women and pigs. One of the most curious customs of c the Nicobarese is that of digging up t their dead after they have been buried f three years or so, carrying the bones 9 out to sea and scattering them to the a four winds. TAKE PULSE FOR DIAGNOSIS Entire Practice of Medicine in China i I. Founded Almost Exclusively on One Idea. The Chinese are said to be a peo ple whose practice of medicine is founded almost entirely upon the pulse. The sick one in China sometimes goes to the physician and thrusts his hand through a curtain and the physi clan feels his pulse, makes a diagno- ci sis and prescribes. In the Chinese book of medicine, there are said to be hundreds of different kinds of pulses described. It is very foolish to say that any great nation is entirely wrong in anything that is a large part of any one of its arts. However, we cannot help believing that the Chinese are a little one-sided in paying so much at I tention to the pulse, but they have un doubtedly been able, through thou sands of years of observation, to put in writing a whole lot about the pulse which we have not Newspaper Cure for Colds. We usually feel a cold in the head more a short time after we rise from our bed in the morning. Our heads become more or less clogged up as we lie inactive during the night, and we feel the effect of the cold worse a short time after we get up. When we open the morning paper and closely scan its columns for the news we are unconsciously helping to cure our cold in the head. The fumes arising from the fresh printers' ink penetrate the nostrils and pass back through the nasal passages. In a short h time they clear up the head greatly, tl producing a much different feeling. 9 H's Object. h "The kaiser has the up-pointed ends of his mustache clipped off." "He wants to show his soldiers that he as well as his country's defenders is capable of roughing it. ICED COFFEE OR CHOCOLATE E Ideal Beverages to Be Served at Card h Party or Other Informal En tertainment. To serve between games at a card party, try iced coffee or chocolate. h For the coffee, make enough of what p is known as clear black after-dinner "1 coffee to fill at least two wine or G sherbet glasses for each guest. Sweet- p] en this while it is hot and set aside hi to cool. Then pour it into a large bottle or pitcher and set in a pail or tt deep kettle, packing ice around it. Y When ready to serve pour into n( glasses three-quarters full and heap fa on top either sweetened and whipped ki cream, or a tablespoonful of Ice t1 cream. Iced Chocolate.--Melt two squares w of chocolate in a double boiler and l1 add a cupful of granulated sugar and til a cupful of water. Let this mixture cook from the fire, add a teaspoonful TI of vanilla and set away to chill in a tl( pitcher. When ready to serve half fill di a large mixing glass with chopped ice, add two tablespoonfuls of the choco- Io late sirup, fill up the glass with good to sweet milk, cover with a shaker and a shake thoroughly, strain into glasses and put whipped cream on top of each. me Do not mix more than a large glass all of this at a time. It will make three : small glasses. This method is much better than boiling the chocolate and a- milk and then chilling, which usually ie Ln, forms a sediment. ;e, le I lk lie WOVEN TABLE MATS POPULAR 2re e; le For Use Under Hot Dishes Nothing m) re More Satisfactory Has Ever Been tb) so Put on Market. I ,d- --!- uo ed Nothing has ever been found mores Iv" g, satisfactory to put under hot dishes than the old-fashioned woven table BE id mats, and of late there has been quite 'n a revival in their favor, especially as yy it does not require any great amount Lii ve of ingenuity to learn how to manipu in late the frames upon which they are at woven. If These frames come in a box contain re ing several sizes, so that a set for iS ie meat dishes and several sizes in vege- goo rs table dishes may be made. da: e- After being woven on the frame a to crosswise, the points where the , a "d crossed threads pass each other are isn n- caught and knotted with either white ten s. or light-colored twist. In cutting the :o finished mat off from the frame, a mo as fringed edge is formed and the mat 11 not only launders well, but literally o lasts forever. The writer has a set har Ld of these mats made quite ten years has e. ago by a deft old lady. These have been in constant use, some of them it. y washed each week and they have bre !k scarcely yet begun to show signs of le wear.-Exchange. vg ol d Creamed Apple Tart. me e Line a small, deep pudding dish dor ýe with a rich pastry, peel and slice in cau d, carefully one and one-half pints of tart is c- apple, with just a dust of nutmeg, ma f. three-fourths cupful brown sugar and bet il grated rind and juice of one-half lem pIle on. Cover with crust and bake until this e done. Lift the crust and pour in pint s d of rich boiled custard. Replace crust n It and serve cold. This is a very old- tha h fashioned Dutch dish and is delicious. mi Lt Whipped cream Is very nice in place ant e of the custard, but if cream is used "m' d heap it up high and do not replace the con t upper crust. ing SCelery Fritters, Beat one egg until very light; add t one-half cupful of sweet milk, two N p teaspoonfuls of butter, one saltspoon d ful of salt and enough flour to make bu s almost a drop batter. Beat it thor bral e oughly and let it stand an hour or ner' more to swell the flour. Beat again before using. Cut the celery into sar] inch pieces and cook in boiling to wated (salted) until tender. Drain and stir it into a fritter batter. Drop Boo by spoonfuls into deep fat. awa ano Cheese Salad. I Rub the yolk of a hard-boiled egg let smooth with a tablespoonful of olive see Soil and then add, one at a time. mIr.- D Ing thoroughly, a teaspoonful each of of t Smustard, sugar, salt and a bit of Wh cayenne. Add half a pound of grated onc cheese and a tablespoonful of vinegar you in which a slice of onion has been. run 5 let standing for half an hour and serve dol on lettuce leaves. o a for Coffee Mold., Scald one pint of milk, dissolve two heaping tablespoonfuls cornstarch (r prefer flour) in a little cold milk or shom water, add two tablespoonfuls sugar, dai pinch of salt, one-half cupful strong t fresh coffee. Stir this into the scalded thin milk and cook until it thickens. Tarn D into a mold and set it aside to cool. but Serve with cream and sugar. has for Yum Yum Pudding. . com S One cupful of cooked cereal, one th half cuptul of molasses, one-half cup. in d tal of milk, one-half cupful of seeded ani raisins, two well-beaten eggs, one-half bol teaspoonful of powdered cinnamon. fro Mix all the Ingredients together mn a poul basin until perfectly smooth. Pour into a buttered padding dish and bake r for 40 minutes. do To Save Sugar. scol When making cranberry jelly use "I a pinch of soda before stratning the cre4 cranberries. It will take only about this half as much sugar and does not hur star the flavor or keep it from jellying. "j Stewed apricots, rhubarb. ate., may be dea handled the same way. teni When You Spill Paint. tha Should fresh paint be spilled on the ask floor, pour some vinegar on it at once " tad wipe up with a soft cloth. E BACHELOR HOOKED AT LAST d His Feelings May Have Been a Sur prise to Spinster, but You Never Can Tell. d "Ah," said the bachelor, as he spread ). his legs out toward the fireplace and t puffed his pipe to his heart's content, r "this is what 1 call solid comfort. r Glad your brother got married to sup ply it for me. Most considerate of 3 him." 3 "Oh, indeed! Well, he did no such r thing; so you can save your thanks. You always accuse people of your own ) odd motives. Blob and Nellie married for love, of course. i'ut you don't know anything about that," retorted the spinster. "Oh, don't I?" yawned the bachelor with a teasing glint in his eyes. "I've had a few platonic friendships in my time, if I do say it as shouldn't." "Yes, and a lot of good it did you There's l)olly Gibbs. the sweetest lit tle girl you ever flirted with, and what (lid she do? She broke her heart waiting for you, and married that old fool \\'ilkins out of pique You ought to be ashamed to boast of such things. lMen are worms, anyhow'" "That's not true about Dolly and me: buides, she never cared for me at Ail. She knew I \as interested in .omeone else all the time. \\(omen Ire blind, sometimes." "They see through everything, my lear old ignoramus. And I'd like to fee the woman who could interest the likes of you," added the spinster crossly. "Did you ever look in the mirror, my dear?" asked the bachelor, as he tbandoned his pipe. "You knew that I was interested in you all along. I juppose. Women always see through everything-especially bachelors." BEST "MAKE HASTE SLOWLY" Little Really Good and Lasting Work Has Been Accomplished Under Strain of Hurry. "The more haste, the less speed" is an old proverb that would make a good motto for many people in these days when most of us are always in a driving hurry, remarks the Mil waukee Journal. Work that is hurried isn't often well done. The letter writ ten in haste sometimes proves to be illegible, or, what is perhaps worse, 3o nearly illegible that it results in a misunderstanding that loses far more time than it would have taken to write correctly. One may be in such great haste to complete an article he is making that he slights some part of It. And just that flaw may cause a break in the machinery and result In loss of time and great waste. Then there are the hundreds of times when undue hnste doesn't In volve great consequenes, but simply means inferior workf that must be done again some time, and perhaps cause inconvenience and loss until it is done over. For an article rightly made or a task well done serves a better purpose than something com pleted in haste. People who do every thing hastily usually misunderstand. Some things one may catch quickly tnd so deceive himself into thinking that he can do the whole thing in a minute, not even knowing the import ant point that has escaped him. To "make haste slowly" means to ac complish more, whatever one is do ing. Run Away From "Nerves." No one can help feeling nervous at times in this age of rush and racket, but it is quite possible to put on the brake, as it were, and not let the nerves run away with us. If people fret you, it is not neces sary to be rude to them. Try, instead, to avoid them. Don't read books that irritate you. Books are plentiful, therefore put away the offending volume and choose another. If a noise at night worries you, don't let it continue to do so. Get up and see to the matter and put it right. Don't let yourself get into the habit of being bored. It is not worth while. When you feel it coming on plunge at once into some task that will take all your time and energy. It is better to run away from certain things than to let them irritate you. Such martyr dom is usually unnecessary and bad for you all round. Preparation for Home Use. The woman who values her looks should drink at least a pint of water daily, and preferably more, including a tumblerful, either hot or cold, the last thing at night. Distilled water is by far the best. but if hot is not available, water that has been boiled and allowed to stand for two or three hours till it has be come reaerated is more wholesome than merely filtered water, especially in districts where the water contains an undue amount of chalk, which, after boiling, will settle into a sediment from which the remainder can be poured off.-Phlladelphia Press. Shrewd Old Man. "You're an old married man. What do you do when your wife begins to scold?" "Encourage her. I talk beekl--dis creetly, of course. I say tantalizing things. I make foolish eeuses. I stammer and get husky." "But doesn't that make her a good deal madder?" "Of course,it does. That's the in. tention. I want her to get so mad that she won't have any voice left to ask me for money." "Gee, I wonder if I'll ever get as hardepned as tbt!"-Byooklyn Eg8'.