The Oregon daily journal., March 22, 1908, Page 52, Image 52

V 1 , , ' ' . V , - ' t i i ' ' i ' ' ' ' i ' i ii i ' ' ' ' ' ' ' '' '
" . , , ,,,. ' I ' 's
AM ASSURED that I apeak within
bound In Maertlng that not on
' choeolata-lorar In ten knowa from
' w banco tbo popular delicacy cam
to tt countrlea In which It la moat x
UamtrT twed. W bar an idea that tha
IPranch, who make more of chocolate
. than may other people ualng It aa food
' nnd drink erery day In the year were
tbo original Importer from aom un
known quarter of the tropica. If a tri
fle better read In the hiatory of fooda.
1 We trace It back to the Spaniard, who
..knew Ita vlrtnea early In the alxteenth
..century and taught the to their
friend and nelghhora. the French. In
- JbnoMca the belief In the foreign ori-
gin of chocolate a an article of food
and commerce U o well established
.hat our bouaemother and her college
bred daughter may read with aurpii
the announcement that the Spaniard
leaned the ua of It from the Mexican,
who bad cultivated the evergreen ahrub
known to botaalata a "Tbeobroma, ca
cao" for centuriea before the Invading
, ohlpa rom the Old World touched the
. California coaat The native prepared
It aa a beverage by grinding the rip
beana of the cacao tree and mixing
them with cornmeal and apices. So an
cient and dishonorable la the art of
adulteration of food!
' ALL PAET3 UTILIZED
v The seed were ground Into a rich.
. oily paste; thla was pressed into moulds
and dried into cakes of "chocolatU" or,
m some bave it, "cacaotL" There re
mains, after the oily part of the seeds
baa : been extracted, a dry powder,
which, when mixed with water or milk
and cooked, glvea us "broma." a milder
preparation of the chocolate much In
(favor with persons who stomachs do
not digest the richer product. The pods
' Inclosing the seed are dried and pound
ed Into "cocoa sheila." This last Is yet
nfidcrthan broma, and ts often drunk
In large quantities by nursing mothers
, to Increase the flow of milk.
' The brief history of the Invaluable
' txan, its products and by-product.
ahould be conned by the lovers of the
' various forma of chocolate. The author
c-f the work from which I draw the out
" line of thla sketch says, dryly enough:
""In a pure atat It la very nourishing.
' It Ss extensively adulterated , with rice-
meal, oatmeal, flour, potato-fat, starch,
' toasted nuts and almond. " Reading
v further, wo learn something that may
femt a testing-rod Into the bands of our
bouaemother:
( ood chocolate la smooth, firm, ol-
0TJR PAGE of today la partlcn
. laxly rich In trustworthy
reclpea from benevolent
f members.
i One of my clrlhoooV experiences was
a "setnee" with what purported to
fee spirits "from the Tasty deep" be-
- rend human vision. I received a
" jwrlttea communication addressed to
toy awed self and bearing; a familiar
name as signature. T'- paper con-
t Rained these words:
ENCOURAGE THESE MANIFESTA-
; TIONSI"
- Only that and nothing; morel" I
- paid my dollar and went homo . the .
(wiser for the experience and for an
'addition to the stock of family Jokes
i -my gullible self being the butt
Bine that day the phrase has passed
Into common use with us, and. ap
plied, to a hundred happenings of
- daily living, ha done yeoman service,
W . I pass It along the line of my co
adjutor in recording the recipes re-
ceived In response to my request for
a. comparison of housewifely haps
-' and mishaps, "Encourage these man-
I testations" of lively interest In our
: Exchange and widening charity for
the younger and Ignorant learner in '
Bar SkhooL .
- When you Bud out for yourself a
: Jbetter way of making a puddlnr. or
dusting a room, or cleaning a soiled
' Jacket than you " ever had before,
share the Knowledge with others. It
Is by auch means the littles by lit.
ties that mean so little at first and
accomplish, ao much in the end that
housewifery advances te the dignity
"of a science.'1-1 have alwaya liked the
atory of the , workman r who stopped
en his way to his daily labor to listen
, . fa the praises a party ; of . 'tourists
tL r, ' ' '
THE HOUSEMOTHERS' EXCHANGE .
were bestowing upon the Cologne
Cathedral.
"Tea," he broke forth at last, elated
beyond the bounds of respectful re
serve by pride In the magnificent
structure, "we bullded well!"
The strangers eyed his blue blouse
and toil-stained hands in amused
wonder.
"Tou bullded! You are not an archi
tect!" "No, but I carried mortar for It for
sixteen years!"
Every really worthy recipe, every
hint that may make a fellow-housewife's
task a little easier, is a stone
in the building we are raising. Or,
at least, a hodful ot mortar.
Contributions From Oregon
K. C" wanted a cood cornstarch caka
recipe. Here la one, but I do not know
that It i any cheaper than an ordinary
cakas
Corngtarch Cake.
One half cup butter ((scant). 1 cup sugar,
t egg (yolks), 1 teaspoon extract almond,
u cup wet milk. 1H cupa Hour, 1 table
spoonfula cornstarch, 1 teaspooafttl baking -powder,
white of I w
Mix ta th order given. Sift cornstarch
and baking powder With th dour. Bale In
a shallow pan.
Cheap Caka Eocip.
Her 1 a cheap and excellent cake
recipe. I max It for almost all my cakes,
adding chocolate, nuta or ralalna. a I wish:
One-third cup butter, 1 cop sugar, t saga,
S-t cup milk. 1 sup flour. I Uaapoonful of
baking powder. . .
Baka in layer and nil with chocolat or
oocoanut frosting.
law week age too . said rice should
be boned. Don't you think steaming 1
better? I am not aura, but 1 think that
th Chinese steam their jrlce. I wash mine
well, taking one cup of Hoe. a teaspopn
f ul of salt and two cup of .boiling water.
I bav no double-boiler, so I take -a smtUI
bowl and set It in a saucepan, and it au;
wer the same purpose. My oatmeal I
make In the same way. Each cook about
half an boor, and that is -enough. The
oatmeal, however, I put in the bowl at
aogbt. and hav It on tb gas stove. In
the morning I light the flr undaf It al-
. ..'V ... .... .. V ....
THE OREGON SUNDAY JOURNAL, , PORTXANIX SUNDAY
uble, aromatic, not viscid after It la
boiled and cooled, but oily on the sur
face, and it leaves no sediment."
As a non-professional cook and house
keeper. I will add that the Interior
brands of chocolate are often blended
with earth-Just plain, dry DIRT I the
duat of Mother Earth Into which all
perishable things will be one day re
solved. I have bandied and tasted It
for myself In the course of amateur
analyses of "pur fooda'
Moral: Don't buy cheap chocolate
unlesa you like mud!
Directions for making chocolate Into
a beverage were given here- ao lately
that our reclpea today will deal with
the use of it in other forma.
Chocolate Cup Custards. 'v
Heat a quart of rich, umklmmed milk
In a farina kettle, dropping In a pinch of
oda to prevent curdling aa It heat. Beat
five en light, without separating whites
and yolk, add, and tlr In well Ave ta
Moepoonful of powdered urar. Pour upon
this. aUrrlng all tha time, the aoaldlng .
milk; put over the fire In the double bailer
and beat In five tableapoonful ot grated,
unsweetened chocolate. Stir until the cus
tard thicken. Practice will soon teach
you. from the look of the apoon, when t
remove It from the Are. I'our out at once
to cool, and add a teupoonful of vanilla
essence. When cold, turn Into cup or claaa
rm, and heap a teaapoonful of whipped cream
on the surface of each cup. Serve Ice cold.
Baked Chocolate Custards.
Make a directed In last reqlpa up to the
mint of returning th cuetard to the fire.
Four ft. Instead. Into cup or Into a larger
bakedlrU, and et In a pan of hot water.
The watrr should rte about half way to
the top of the cup or dish. Bake In a quick
moat aa soon a I gt up. and It I cooked
by tha time breakfast la ready. Klc can
ulto be soaked all night without losing In
llavor. Cold water should be added in
stead of hot water, but da not pour off
thp water, because all tb good I In th
water. If you wish, tak a little mors
than three cups of milk to on cup of rice.
In steaming rice all th watar or milk Is
absorbed and nothing waated. Each kernel
is separate, too. If not oooked too long.
On bait hour i long enough.
Making Cracked Wheat.
In making cracked wheat, for which w
have developed quite a tondne, I oak
the wheat all night in salted water lust a
little mor than enough to.covw It and
steam it in th aani way I do rlc oroat
meal. Sometimes I add chopped walnut
and dates Juat before I light lb fir under
the wheat and th combination ,ia o-
licious. Try It 1
FAMILY
SUNDAY r
. BREAKFAST. ' ...x...
Oranges, cracked wheat and cream, devil
ed kidney, rlc muffin, toast, tea an
COflee' LUNCHEON. : . 1
Mock pat de fole era, aratpga POtetoe.
graham bread and butter, out thin; ffult
alad with mayonnaise, crackers and cream
cheese, lemon creaaa pi cocoa. ,
DINNER. '
Tomato and ekra soup, 'rpat beef and
Yorkshire pudding, browned sweet pota
toes, aalalfy fritter, tinnr parson. black
con.
MONDAY ,,V,
BBEAKVABT, . v '
Fruit crei and cream, apple and
bacon, died; baked ' toast. French roUa.
tea and coffee, " .
LUNCHEON. - . -iat
Baked bean - and pork, brown bread
(teamed), endive saiaf with French dress
ing, heated cracker, charlotte ru tea,
,. DINNER. ;y,- K, :
yesterday's soup, braised beet a la Jar.
dlnlere (a left-over), scalloped sweet po
tato (a left-over), stewed celery, squash
pie. black coile. , .. -
TUESDAY.
BREAKFAST.- '
Orapefruit oatmeal porridge -and ereanv
pven until art In tb middle and llihtly
browned. Cool quickly, a cuatard continue
to cook after they are withdrawn from the
Are, and an overdone custard I a curdled
cuetard.
Bat with cream, turning th cup upside
down upon saucers, after looaenlng the con
tent from the sides. They should be left
In ice until you are ready to eervs them.
Chocolate Trifle.
Soak a package of gelatin In two cupfuls
of milk for two hours. Scald a quart of milk
In a rice boiler, not omitting th pinch of
soda. In a lars bowl beat the yolk or
two eea with Or tablespoonfula of pow
dered sutrar.
Without removing th milk from th
ranire, stir Into It th soaked gelatine,
and when It 1 thoroughly dissolved pour
th content of the kettle upon th beaten
erics and sugar. Add flv tableapoonful of
unsweetened chocolate (grated), previously
wet to a paste with a Uttl cold water.
Return to the boiler and th fir and stir
for three minutes. It should be just on th
boil when you take It off again, and pour
Into th bowl. Hav ready th whites of
three ears whipped to a standing froth.
Stir In lightly with a taaapoonful ot va
nilla. Pour Into a mold or mold wet with
cold water and set away to cool and form.
To serve It, wrap a cloth wrung out In
hot water about tha mold, and lovert upon
a chilled dish. The "trttle" should b lo
cold.
Kat with powdered sugar and cream.
Chocolate Pudding: (Cold).
Scald two cupfiili of milk In a double
boiler, adding a pinch of soda. When the
boiling point Is reached, stir Into the kettlo
of milk four tablespoonfula of sugar and
half as much cornstarch (generous spoonfuls)
already wet up with cold milk. Cook for
two minutes after the boll is regained, stir
ring faithfully; add two heaping tablespoon
fula ot grated chocolate; atlr for another
minute over the fire, and take from th
range. Season to taste with vanilla and
pour Into a mold wet with cold water.
Kat cold with cream and augax.
A simple and cheap dessert.
Thla letter la rather long, I fear, bot
for , people who like different cereals, this
I an easy way to prepare them.
I hope I can do something better for you
some day. I am alwaya afraid to answer
the letter beca.ua I know that people liv
ing nearer will get replies In sooner than L
Best wlabea to you alL from
OklXlON (Portland. Ore.).
A capital letter! and the more accept
able because it la neatly typewritten.
If there were a law requiring every sig
nature to be stamped or typewritten we
should not be compelled to nay so often
to inquiring correspondents, "Wo regret
to plead a flaw fn the address as the
reason of our delay In answering your
communication."
MEALS FOR A
. boiled salt mackerel With tomato sauoa,
Quick biscuit toast, tea and coffee,
LTJNCHEOHT. '
Savory stew of beef (si left-over), baked
potato, boiled rice, gingerbread and
cheese, tea, -.,..
V - DINNER.
Clam chowder, veal cutlets, scalloped to
matoes, spinach, cornstarch pudding with
hard sauce, black coffee.
WEDNESDAY
BREAKFAST.
Fruit mush and cream, bacon and errs,
popovars. toast tea and eoffaav
. LUNCHEON. .
Oriddl cake and aauaag. grlddl cakes
with maple cream and honey for second
course, tea. ,
DINNER.
Spinach cream sons 'a left-over), corned
beef, snaahed turnip, ladiea cabbage,
baked cud custards, black coffe. ;
' i-f -1 THURSDAY
'V- BREAKFAST.
Oranges, hominy and cream, bacon and
fried rouh. graham asms, toast, tea and
f LUNCHEON.' . - '
'.' Cold' corned beef fa " left-overt, stewed :
potato.- eabbag souffl vfa lft-ovrV '
bread and marmalad nuddlna, ta
KORRINa ,' giARCH -22, , ; I90S
Brun Mange.
Soak half a bos of chocolate In a cupful
ot milk for two hour. Hav ready a quart
of milk brought to the boll In a farina
kettle. Put a pinch of aoda in the milk
when cold. When scalding hot. stir In the
soaked gelatine and a cupful of granulated
sugar. Whan thee are dissolved add flva
even tablespoonfula of grated chocolate.
Stir for one minute and pour into a bowl.
.Season with vanilla. Put your eggbeater
Into the hot mixture and whip steadily for
ten minute or until th ralxtur begins t
thicken well.
Turn into a rlase bowl and set in th Ice
as aoon aa It ' la cold. Serve In the dish
with whipped cream heaped on the top.
Chocolate Fie.
Scald a pint of milk, dropping In a pinch
of soda, and pour upon three eggs that hav
been beaten light (yolka and wbltea to
gether), with a scant half cupful of pow
dered sugar. Now add four tablespoonfula
of grated chocolate, stir over the lire for
two minutes to Incorporate th Ingredients,
flavor with a teaapoonful of vanilla and
pour into a pleplate lined with puff paste.
Bake In a steady oven. When tbe costard
Is set, draw to the mouth of th ovn
and spread quickly with a meringue mad
by whipping tha whites of three egg to a
standing froth with two tableapoonful of
augar. Close the oven and let th meringu
color lightly. Eat cold.
Eggless Chocolate Frosting.
(Repeated bv request.)
Put two squares of bitter chocolat Into a
pint txwl and pour upon It anough boiling
water to cover the ehooolate. Half a cupful
la about enough. Cover and stand over th
boiling teakettle until dissolved, then stir
In pulverised or confectioners' sugar until
tiff enough tjajpread. It can be spread on
aa thickly aa V sired, as it does not harden
all through. I'm It for chocolate cream
and to dip nuta In. For candy, add a couple
f drops of olive oil to make a gloss.
Preserving Eggs.
Her Is my recipe for preserving eggs. I
have in my storeroom egg that were laid
last August and September, and they are
as ireah aa if laid yesterday.
I put them in salt Not the fine table
alt that come In bag and boxes, but that
which I buy by the pound. I pack them In
email boxes, so arranged that no egg can
touch another. I also put them down by
wrapping ach egg In paper, but th salt
ta better.
MR&yt 8. (New Lisbon. Wisconsin).
Wants Old-Fashioned Burlaps
Can you tell me where I can get th old
fashioned stamped burlap that was used
for making hooked ruga? I have tried In
vain to get it with directions how to mak
th ruga and to learn if there la a partlo
ular kind of book to b uaed In th work.
WEEK
DINNER.
Mock turti bean oup. roast chicken,
rice eroQuette. string beans, French tanlo
ca custard, black coffee.
- PBIDAY
BREAKFAST.
Oranges, cereal and cream, codfish cake,
corn bread, toast tea and coffee.
LUNCHEON. ,
Corned beef bash, stuffed potatoes, let
tuce and "trlng bean salad, crackers and
cbeea. caka and canned fruit cocoa.
DINNER.
Testerday't - souo with addition of to
matoes, oyster pie, fried celery, macaronT
with chess sauoa. ut pudding, black
COS.
SATURDAY
BREAKFAST.
,
Baked applet, and cream, waffle and
syrup, boiled gs, toast, tea and eoff.
'.--.'-" : LUNCHEON. ;
. . Omelette auz line herb baked sweet
' potatoes. ba)-ed macaroni a left-over),
cookies and chocolat. .
i ' U ' DINNER. ' -
Jul'enn aotn. chicken and rlca'scalloo
fa left-over), iwuaseis sorouu. saw Deans.
mad:
Marlon Harland cemooto with
oak, blaca eoff.
Cleaning Hats for
Another Season
SPRING la coming along at a very
rapid pace, and It la almost
time to take out last summer's
hats and look them over to aee If
they can be put to any use this sea
ton. Leghorn are always good, and
may be bent into whatev.r shape is
popular at the moment, but, unfor
tunatcly, they change cokr in the
sunlight, and It Is necessary to get
them back to their former atato of
whlteneaa if they are to be worn
again.
Neapolitans, too, are usually good
form, and If their shape does not
suit, they may be wired and held
firmly In any way the wearer pre
fer. NChip, the favorite of laat summer,
is another straw that may be uaed
the second season, but it usually re
quires a thorough cleaning. For thla
purpose nothing Is so effective as
. peroxide of hydrogen, which may be
poured on the straw and then quickly
rubbed with a stiff brush, but, of
course, the brim must first rest on a
flat aurface. If the operation Is re
peated again and again and the hat
dried In the sun, the result will be
surprising;, and no on -who bad a hat
last year should complain that for
thla year she has ..none. Of courae,
this prescription also applies to men's
straw hats, aa many careful house
wives know, and unless the style In
masculine modes has changed very
much In the past eight months, the
old straw hat can be made to serve
for at least two months longer.
I know that von do not rtim Tmatnaa
addresses in th Kichang. but should any
of my dilemma, I will gladly send postage
to cover th expens of mailing th Infor
mation to me.
To pay .but way a little, I enclos a
reelp tor -
' Mock Lemon Pie.
.One beaten egg; one eup of augar; two or
three cracker rolled tine: on cup of
chopped and skinned rhubarb (raw). Tb
taste la far more delicate than that of th -rhubarb
pi a it I usually mad. Bake
with top and bottom crust.
Mra W. B. (Buffalo, N. T.).
I hold the address and I shall be
happy to forward to you any scrap of
information relative to hooked ruga.
They bave not been out of fashion long
enough to fall entirely out of the mar
ket Sweetening Rancid Lard
I seo that a reelp for sweetening rancid
lard 1 called for. I inclose on I can In
dorse unqualifiedly: . Cut into small pieces -
. rmiw iiuuuuu, x ou wui need a, iarg nura-
' ber
ror the quantity of lard your corra-
snondant sneaks of.
( or. jnry mem in
the lard.
men pour tne lara inrougn a nne strainer
Into a Jar.
for Dlea
10 a lar. i- it assure you ua urn win aa
r pies or ror any otner purpose.
Tha
potato should be of a light brown.
They
absorb m rancidity ot tne lard. .
M. B. B. (Philadelphia).
,
I should recommend the housewife to
try the suggested schema upon a small
quantity of lard before risking a pot
fuL The .cure seems too easy and sim
ple to be quite credible. It la a "find,"
if. as we think, our cook Speaks of a
personal experiment
, Recipe for .Cookies f
. X lend a recipe for cookie thabwlU pleas
' husband and children.
Two cupa of brown sugar, half a cup of
lard, four cup of Hour, four cups t oat-,
meal, n a up of chopped ralalna,. a pinch
of salt four eggs, on even teaapoonful of
aoda dissolved in a little bot water. Mis
well With tha- hand and drop upon tin
WMy husband" mad for m a Uttl table
to use whtl bathing th baby, which, baa
been so useful X thought you might like to
toll others of It .
To th ndrsld of a wooden bo he
nailed four broomstick, .sawed down t the
required height, and serving a toga W
tacked dark oilcloth over th top, and denim
of tb earn color at th aides, falling la
plait to tb floor and hiding th "skele
ton." On this I keep a mat for the baaln:
powder, vaseline, etc During th day It
stands behind a screen with a pi I of folded
clean napklna upon It. x
Mra. C. O. W. (Dowaglae. Mich.).
I hesitated to print the cookey recipe
for a time, thinking there mut be an
omleaion In It. I ask now If this may
not be. Will not th mixture be too
stiff unless milk be added? Bead It
over carefully, and let toe know If I
am right In the suspicion.
Caring for Dish Cloths
DISH RAGS are the great dJJTiculty
that beset the careful housekeep
er In her efforts to keep a clean
and tidy kitchen. They are drying on
the hook and hanging on the sink, and
somehow a towel used for pot and pans
Is always damp. Then time muit b
taken from the general work to wash
them out and dry them, and altogether
they are most extremely annoying.
All these things, and more too, were
discovered by a careful you-.- house
keeper, so she arranged to have a dish
In the outer kitchen filled with good
clear water and some washing aoda, and
Into thlj mixture the cloths were drop
ped Immediately after unlng and there
they were left till evening, when they
were hung up where they might dry
over night . '
Of course, enough towels must be on
hand, so that the same one need not be
used more than once a day, but at
least they are always clean and the
kitchen U always in order.
Home-Made Desk Pads
ADE
3-
DESK pad that with a little
care and dexterity, can be made
home successfully wag seen
among some new things not long ago.
Two pieces of cardboard, about
twenty by fourteen Inches in slse.
were pasted together at one ot the
longer edges, making what looks like
ynsnwi uuua, cover, inis was COV- I
ered' by a piece of flowered cretonnatjr
noauy iumea at tne edges, ana thsaw
raw edges covered by a piece of firm
white paper, which extended over the
entire Inside of the pad. Two or more
pieces of blotting paper were insert
ed and fastened by ribbons naaaed
through both covers and blotting;
paper and tied on the ontslde. X piece
of ribbon of the same shade, but
wider, was fastened so that it ran di
agonally across each cover and, ty
ing, held the leaves In place.
To Protect Silk Hose
EVERT one who wears silk stooktngs)
knows how easily they wear out.
and one clever girl whose needs
do not fit ber pocketbook has found
that by knitting Inside feet of an
threat she can wear them and thus pro
tect ber fragile hosiery of silk. These
feet are made Just . so 'hey cover' tbe
sole, and extend only slightly over tha
foot that they may be wont with slip
pers and yet not be seen. The idea is
good, because home-made stockings are
of much better quality than are th machine-made
varieties, and the. girl who
originated the idea says that her gos
samer hose last Just ; times as long,
as they did before she wore her home
made linings.
Knives and Forks
i HE day of the old-fashioned three-
prong ateel . forks and wooden
bandied knives for kitchen use
ha gone, and the equipment for tha
present day . Includes a set of German
silver utensils, which are really Just re fj
hean and very much more satisfactory Ki
They cannot rust as did tha steel mon
strosities, and what could be more un
satisfactory than to eat with a rusty,
fork? Tha hew knives may not be aa
sharp, but who needs a raxor blade to
cut meat and butter bread? All the
' difficult work for cooking is or should
be oono wiin m eieei vegeiaDie Knives i..
tnada" for the purpose, and surely no h
- one would prefer those spiky fork, ot
a bygone day, ; vjs
mm
15