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': THE4 OREGON SUNDAY JOURNAL, f PORTLAND, SUNDAY - MORNING WAY 21, 1911 - V ' ' '. . ' ( .
4
Edited by Marion JHarlAMd
HATOHALL
Com mon IMM
j
... i ... . , . ' . . . . i. .- . ;.-.. .- . . .. .. . , . . , ... ' ,'' '. '. :
IT TI HI -H Tl Hi k,l,..-v-.l-.-t,'-, M .
Our DAi1iliiillii?
. "She has been graduated and has
-v.'.- : come home."
si
I HE hf completed her coller
course, or h been graduated
from a xathionable 'mlabinr
chool." She bf come back to the
( borne, swept and rarnUhed tor her re
tur In-other- word, repapered and re
decorated to ault the Taney and educa
ted taate' of the daogliter of the family.
"What la ah coins to do with her time?
. Ono thing: Is certaJn aha muat have
; iometblng apecinc to occupy bands and
' iralna. )urlnf her scholastic career
h has had regular routine work, has
, trained herself to stated hours for study,
for exercise, for recreation. To aettla
THE HOUSEMOTHERS' EXCHANGE
IMPORTANT NOTICE
nJSOAVBK of th tnormout
f-f number of Utttr iit to
the Exchange, J mutt ask
" oontributori to limit their com-
muMcation$ to W words, exotpf
. in oat of formulae or recipe -
hieh require greater space. 1 ,
T want Vsll" my correspondents to
' have a showing in the Corner,
'and if my request in this respect
v is complied with it will be possi
' bit to print many more letters.
Attention is Hailed to the fact
that Marion Bar land cannot re
ceive money for patterns, as shfi
has no connection with any de
partment that sells them.
Tomato Pilau
VP'
IRT thin strips of bacon or of salt pork
until rrlcp. Add lo toM a can or
tomatoes, a llttl salt and a, cupful
of rice which has been washed and picked
over.
Boil hard for ten minutes. Then set the
saucepan upon an aabeaiu mat and turn the
gas very low. Cover the saucepan cloely
to keep in the steam. Cook slowly for three-
: suarters or an hour without stlrrins.
An Iron saucepan lined with porcelain is '
Bed "down south."
r The contents should be very dry when
4- ready to serve. As rana are of various alses
and tome brands of tomatoes are more
- Juicy than others. It may be well to use lees
: rice, as Judgment dictates, nr to add a little
4 ' water to the Juice.
floutherners serve meat sravy with pilau.
Fresh aausase or shrimps may be used
Instead of bacun and tomato.
Chicken Pilau
;'". Is made b using; the water In which a
fowl has been boiled In place of tomatoes.
Add to this a cupful or more of cold chicken
' cut into amali bits (not ground or
, chopped). Add the rlcs and proceed as with
tomato pilau.
" "Hopping John"
. Boil cowpeas or "crowders" until tender.
. Add a piece of salt pork and a little salt.
Pour into this a handful of washed and
soaked rice.
.' Boll bard for ten minutes. Set the sauce
pan upon an abetos mat and turn the sas
very low. Ft earn slowly for an hour In a
" tlchtly covered saucepan.
I have bougnt cowpeas dried In the New
i; . Tnrk markets. X do not recollect what tbey
-! , are called there.
The dried peas must be soaked in cold
ater for some hours before they are boiled.
Th quantity of rice should be about 1 cup
ful to double the quantity of peas. There
: ; i . iiiwil be enoush water to cover the peaa
well when tbe rice Is added.
. , As I have cookci neither pilau nor hop
, pins John in. several years I can onlv g-Ive
these general directions lor n-arlna tbe
dlnbei. Cooklns rice in true southern style
is. like bread-making. lHrgHv a natter of
t experience, K. U S. (South Carolina).
Not one cook la ten knows how to cook
rice properly. The sticky, starchy mass
. served up under the name of the mai
t res ted cereal upon many tables, even at
vthe south. Is wretched stuff, dlsplea.il n if
-. to the eye and to the taste. It always
-'reminds me of Charlotte Bronte's de-
' scrlptlon of Torkshire "Tabby's"' bailing
the potatoes In a "sort of vegetable
glue." The rice thus murdered may do
duty as library paste; It Is not fit for
table use. There Is , but one right way
of cooking It aa a vegetable to be
, served: alone.
Cook Bice
'Wasn't cupful of rice la two wsters;
. then drop it slowly into two quarts
-. of salted belling water. Kep up tbe
; hard boll for twenty minutes. Never
wtlr- rtce while It is "In cooking. 'In
town to doing nothing will mean dis
content and mental aa well as phys
ical deterioration. Nature abhora a
vacuum, and the brain accuatomed to
work along clearly defined lines will,
when deprived of ayatematlc duttee.
loae the power of concentration and
hare to be forced to labor that It
once took at a matter of course.
Therefore, for her own aake, our
Iglrl must have aotne occupation.
I' would call her attention to the
fact that, flrst of alt. aba owes a duty
to ber parents. They iave educated
her,- lt,cnay be at the sacrifice of per
sonal comfort and sate. The daugh
ter ahould, therefore, In planning ber
work, decide upon something that
will lot Jnterfere with ber duties
toward v her father and mother. If
there are several other daughters In
the home, whe mean to remain there
until they marry or die our girl
may contemplate the possibility of
going to another city or town to
learn ber profession. But aba should
do this as a last resort, and when aha .
Is sure she la not needed in the bom
nest ....
Before she looks for any profession
or "calling," there Is something- aha
must learn In ber mother's bouse. She
should make a practical atudy of all
branches of housekeeping and house
work, from dusting and making beds,
down or up to oooklnr, ordering
' meals and marketing wisely and
economically. Until she has done this,
she has not been thoroughly' educated.
To the thoughtful observer It Is evi
dent that w need trained cooks and
housekeepers. Even If a woman haa
the wealth to enable ber to engage
confpetent domeatlcs, she will be
much more capable of directing theae
servants If she knows herself how to
perform the services which she exacts
of them. Bridget and.Norah soon dis
cover If their employer knows little
of nothing about cooking, and trade
upon' thla fact. When a cook la aware
that her mistress could. If she wished,
prepare a better meal than she, the
hireling, car prepare,- she Is put upon
her" mettle to do her' best.- The Over
seer must know how the work should
be ' done In order to demand' skilled '
labor from his underlings.
So, flrst of all, let our girl deter
mine to acquire - a practical knowl
edge of housework In all Its
branches. It Is her duty to ber sex,
to her possible husband and to fu
ture generatlona.
In a recent statement made by Dr.
twsnty minutes bite Into a grain to
determine If, It is done. If It be really
tender, turn the rice lightly Into a hot
colander aa you would boiled potatoes,
shake to dislodge every drop of water
and set the colander In the open oven for
five minutes to dry the rice off. Each
grain ahould stand apart from the rest.
The water in which rice has been -boiled
should go into the stockpot. It
;: very nourishing. - - -: .
Our South Carolinian has our thsnks
for her pleasant letter and the excellent
recipes contributed In response to two
Inquiries s .
A Chemist to the Rescue
In response to the queries anent the
expediency of letting dough raised with
baking powder stand several hours be
fore baking, a practical chemist honors
the Exchange with a professional
opinion.
Should Baking Powder Dough Stand
Long Before Baking ItP
Althoush. a priori, one would reason with
the editor of the Exchange that bakinc
powder dough should to Into the oven soon
after mixing It. the contrary experience of
several correspondent! may be rationally
explained. The result, presumably, depends
larjcely upon the relative consistency of the
dourh, whether it be relatively a soft,
moist dough, a thin batter or a compara
tively dry and Arm mass intended for
bread. Another factor, and an Important
one. may be the kind of bakinc powder
used, whether the acid constituent be cream
of tartar, tartarlo acid, acid calcium (phoa-
phate) or alum.
If the facts are as represented (fhey'are
often erroneously Interpreted), then we may
auppose that the solution of tbe baklns
powder is retarded, and hence the action
of the ingredients Is slackened. This will
be true in the case of a dryish, firm -end
fatty dough. The moisture does not readily
dissolve the soda and the acid. In water
the effervescence la Immediate and vehe
ment. Then again, cream of tartar and
the phosphate are less readily soluble than
tartarlo acid and alum. That would make
a difference in the result. Put baking
powder into thick molasses and see how
slowly It works.
But the slow evolution of sas will favor
a more thorough aeration and more minute
purification, and so a finer spouse.
And yet asala, heat favors the chemical
action and a low temperature retards It.
I doubt if a tartaric acid powder in a thin
batter could be profitably allowed to stand
Ions before baking.
A. Q. V.. Chemist (Chicago).
Table Decorations
In common with many ether housemothers
who delight In dainty table appointments,
I have one shaded electric light above my
dinner table and supply the rest of the
needed Illumination with candles. I have
four very pretty cut-glass candlesticks,
which were one of my wedding gifts and
take pleasure In using them. But, although
I buy hard candles, tbey will drip, espe
cially If the room be unusually warm. Ist
night they dripped dewn upon the tabl
cloth. How shsll I hinder this nuisance?
I Just can't besr the Idea of- giving up my
soft light and prettv candlesticks.
( AMY 8. (Buffalo, Jf. T..
Buy the. shtort candles called -'hotel
candles" (adamantine), and lay them
upon the ice for some hours before din
ner. If you have room In the refrigera
tor, keep the candles on the Ice all sum
in er long. They will not drip if thus
chilled. Do not take them off until a
few minutes before they are to be
lighted.
Substitutes for Butter
We have hs a lively discussion on both
sides as to the expediency f using lard
and other substitutes for butter in rake-maklnsv-
The-keinote baa- ot- been etrwefe
by any of the writers. 1 use one of the
"Itaking a bed.".
Harvey Waahlngton 'Wiley, chief
chemist of the United States, he ut
ters such trenchant truths that I
take the liberty of quoting him for
the benefit of the girl to whom this
talk of mine la especially directed.
He says:
"Poor cooking Is a characteristic of
our national life, apparently, and
many' of our ills are due to It. Many
of the evil effects which often are
ascribed to overeating might more
accurately be ascribed to unskilled or
careless cooking. The average wife
of the American woaklng man knows
less about tte proper preparation of
hlervfood than does the wife of any
Other working man In, any of the
world'a advanced, progressiva na
tions. We are a nation of bad cooks."
Thla is a severe and honest arraign
ment of the women of the working
classes, whloh applies also to the
wives and-daughtera of the rich men
In our country. Doctor Wiley hits the
nail- ao squarely on the head that I
take the liberty of quoting1 at length
another pregnant paragraph:'
"In the terrible Intemperance of
bad cooking we easily lead the -world.
The rich man who establishes a fund
and finds a way of properly adminis
tering, it to teach good cooking to the
women of this country will do a
greater good than any man has ever
pare white compounds (of which there are
several on the market) Instead of hog lard.
The secret is this: Take but three-quarters
as much aa you would allow of but
ter. Cream the compound with a pinch
of salt and the flavoring. Having beaten
it to a light cream, add sugar and cream
again, aa In other recipes, and so on.
I never fail and use this shortening even
when butter is cheap and abundant.
-Few housemothers make eggicss waf
fles and griddle cakes. Mix as hough
eggs were to be used, and for a quart
of sour milk sjir In soda and -the butter
as the laat thing, and a tablespoonful of
melted lard. A small quantity of meal
la added by some cooks. The milk must
not be musty. No one would detect the
absence of eggs.
Do housemothers know that If. In
scrambling eggs a tablespoonful of Water
be added, for each egg. the quantity of the
"scramble" will be. doubled, the eggs
much lighter and more digestible? It must
be served immediately, as it soon falls.
Again, if In whipping cream the white
of an egg be beaten Into the cream, the
quantity win do increaseo .wnnout injur
ing the quality of the "whip.
K nd y oubl sh a reaueat for "aalt-watm
taff
ffy.'
It appeared In a magazine thirteen
or .fourteen years ago. I recall that um
arable was one of the Ingredients, and
that the product was perfectly delicious.
GENEVIEVE (Dawson, Oa.).
Tour request is passed along the line
to be stopped when the holder of the
recipe for salt-water taffy raises her
hand. ,
Tou have prepaid us for any service
we may be able to render.
Candied Violets and Roses
Will you ' or 4 somebody In the Comer let
me have a recipe for candying violets and
rose petals? J. r. L. (El Cajon. Cal.).
The request is referred to those fa
miliar with the dainty confections of
which you speak.
Selling Homemades
I make good, light bread or so I am
assured by my friends. They would like
to buy it of me regularly. What would be
the weight of a S-cent loaf the same hs
the bakers sell and how much dough will
1 use for a one-pound loaf?
2. Please give recipe for making German
cream puffs, like those sold in the bake
ehops. 3. There are a lot or boarding houses about
us where railraad men get their meals. I
am anxious to make a little pin money for
myself. What should I charge per day for
meals? And must I have a license in order
to sell food?
i. What should I charge per dozen for
doughnuts?
S. Is there any disgrace In selling the
eatables I have named?
A SOUTH CAROLINA HOUSEMOTHER.
Tour letter was written In pencil and
narrowly escaped the wastebasket on
that account. I cannot engage to read,
much less to answer, penciled notes.
When they are written on both sides of
the aheet, and perhaps signed with In
itlals alone, there Is no chance of a
reading.
Tou give name end address in full
and write upon one side of the paper.
Moreover, you are in earnest in wishing
to turn an honest penny or two by em
ploying your one talent.
1. When I read your letter through '
I got out my scales and weighed a loaf
the baker delivered this morning. It
cost S cents and it weighs Juat three
quarters of a pound. Since 4 even
cups (half pints) weigh 1 pound, and
the milk or water, "yeast, etc.. which go
to make up the loaf would probably
weigh about a quarter of a pound, you
may calculate .for yourself how much
flour went into that loaf. Measure care
fully the ingredients used in baking one
or your loaves and compute the cot.
-i Thls4s -the best recipe-1 know ol for
niB
, done, or ever will do, by leaving mil
lions to our universities. To found
the greatest, college that the nation
ever dreamed of would be a, work of
little usefulness compared to that
I ahaU.now say something which the
women will not like: "We have ' too
many pianos In this country and too
' few cook stoves, too much Latin and
too little really Intelligent leavening
of bread, too " much" "high ecaooT
French and far too little knowledge
of the simplest rules of dietetic.
There 1 no fault in the Imperfect
educational system by means of
which young men In the - United
Slates are fitted to begin their battle
with the world so glaring as this
fault of the omission from the educa
tion of our girls of the very simplest
preparation for their work as house
wives." All of this Is so true that I wish every
American girl could read it. I kno
that there are cooking schools and that
tome of our youig women attend them;
but while I approve of these thoroughly,
the facts learned there ahould. be put
into practice In the home if the woman
would perfect1 herself In the science of
cookery. In her mother's kitchen let her
"Sewing.".
Cream Puffs
6tir half a pound of butter Into a
pint of water, a little more than blood
warm; set over the fire and bring slowly
to the boll. This reached, stir in grad
ually of a pound of alfted flour, keep
ing the spoon going all the time until
you have a smooth, bubbling paste.
Turn into . buttered platter and let
H get perfectly cold. Beat 8. eggs very
light and whip into the paste when it is
.cold. Whip In the beaten yolks first,
then fold in the stiffened whites.
Drop the batter when ready in great
spoonfuls upon buttered paper lining
your baking pans, taking care not to let
them touch one another.
Bake ten minutes in a quick oven.
They should be very Buffy when done
and of a golden brown.
Filling
Wet np A tablespoonful of corn
- starch with enough milk to make it
into a smooth paste. Heat a scant
quart of milk in a double boiler,
adding a pinch of soda to prevent
curdling. Beat eggs Very light;
stir into them 2 scant cupfuls of
.sugar, and into this the ' cornstarch
paste. As soon aa the milk bolls,
pour It very slowly from the Sauce
pan directly upon the mixture you
have Just made, beating all the time
to prevent lumping. Finally, stir In a
heaping teaspoonful of butter; beat
all together hard for a minute and
set aside to cool. Season with va
nilla or lemon: When j'ou wish to fill
the puffs, run a sharp knife lightly
around the outside of each; split them
and fill with the mixture.
When you have made these once
successfully, as you cannot fall to do,,
you will pronounce them superior to
t any you ever- nougnt rrom a shop.
Now for your third query: Prices
of provisions vary so much In differ
ent sectians of our country; that I
cannot undertake to name terms for
the men who. are to profit by your
home codVery.- Inquire -from others
who. have taken ; day boarders, and
regulate your prices accordingly.
Such cream puffs as I have de-
scribed hrin-cenTS-STriere-ln -the
fiUy. And thy arj worth if. If Ba-
take a course In practical cooking. In
this country. In ' which fortunes are
made and, lost in a day, one never knows
when she may be called upon to do her
own wortf And, as has been said, the
'woman who"would be ihe mistress, not
the slave," of bar servants, must have
personal experience along these, lines.
t But when our girl haa learned all
these necessities thoroughly, what nextT
. Jf, when ahe is' not at borne, the moth-
er must do all the housework, It Is, to
my old-faahloned and compassionate
way of thinking, the place of the daugh
ter to stay with and help the mother.
And if shs manages her time . and work
properly she-will, oven then, have 11
sure in which to take up some partic
ular line of atudy or occupation. '
I believe and . Insist that every girt
ahould faava gome way of supporting
"Marketing.''.
: . Ironing." -
herself, even if there does not seem at
the present time any likelihood that she
will be called upon td do It Not long
ago eorne one remarked drastically that
every woman ought to have some pro
fession or means of earning money, so
that -she can support the husband she
may perhaps take unto herself. While
this waa said In irony, it is a fact that
numbers of women in this broad land of
ours are supporting the men they mar-
terials are cheaper with yo'u, grade,
the price to suit them. T
4. Good doughnut's are sold in
northern women's exchanges for 3 cents
apiece. Tou should get out a license to
avoid the posslonity of trouble and to
dignify your business.
6. None whatever! On the other
hand, hundreds of highly respectable
women, all over the United States, are
turning their culinary talents to ad
vantage in Just this way. Some are
making fortunes by acting as caterers
and tearoom keepers. Others ' make ,
their "charity money" by making and
selling certain dainty specialties for
the table.
There Is no disgrace in honest labor
anywhere or of any kind.
Pests in . Old 'Furniture
I married 'ustO winter an only son of '
southern gentlefolk. They are not In a
position to keep servants, but they have
"lots" of beautiful, rare old furniture.
In strictest confidence, I wantto tell
you my trouble, We- are about to remove
Into a smaller house, and the mother will
give us some of the laraily heirlooms in,
the form of the furniture I spoke of, T
flnd all the beds sofas and even oil
paintings full of bugs.
I cry. and clean, and sloken, until ap-,
petite and courage are gone. Each room
swarms with th pests. The mother Is old.
Hhe Is not to live with us in our new
home. Some time ago t read In the Ex
change of something that would rid a
house of roaches and B. B. I put the
li away so safely, that I cannot find It.
The beds are of the r great, heavy kind; -the
wardrobeeand. Indeed, all the articles
are very beautiful. There are pretty chairs,
tabba, stands and bureaus to match. All
are marble topped that have tope.
UrAn'f ' MH, All, . 1. I ,
heart, help me In my dire extremity .1
would work my fingers sore to
Into decent -condition, so that
decent -condition, so that I can live
i lean. I cannot keen a servant, and 4m
mother says she has tried everything In
the drug stores recommended, for this pur- -pose.
I am well nigh in despair." ,
I shall ponder the paper daily- until I
read of something hopeful,
. Mrs. NEWLTWBD (Norfolk, Vs.).
A heart-breaking story thisl I wish,!
could encourage you to believe in The
practicability of speedy relief from your
affliction.'- It is more than a "worry or
" -TaTmsSm mi
you. oS iwat" it
oimujiin B. '- '
and to he honest with
be on the lookout for a
nea, ,ano inrouga no isaii.ui.ine uwu
1 iuuh vumummm vishlti, wvtwi
- check the earning capacity of the legitl- V
mate bread-winner,,' and. it la then that'
, the .brave little i, wjfe atepa int' the'
.breach and, with .her nimble fingers or.X
quick brslna, supplies the farally living,1 -Or
the man who lives right Up to his In- .-
come dies la the harness and the widow,
finds herself the sole support of herself
and little 'chUtfratphsn tit la that the"
profession'" or trade "that ahe learned -while
yet In her Other's?' aoroe is her
mainstay and the support pf her dear ,
ones. - . . . - , .
- Our girl must, therefore, take up soma -tine
of work la which she may perfect
herself. ' Stenography," . typewriting. .,
bookkeeping, teaching, embroidery, mil-'.."
Unery, dressmaklng-any one of a num
ber of occupations la'opento her. But
to the girl who desires none of hee X
would call attention to the fact that
there are many opening for, women who '
are skilled lq the' care and duties of a
well-kept home. all know of women
caterers who excel In their business.
An expert cook who will go out to pre
pare 'company dinners" demands ana
receives) high prices.
"Sweeping."
One kind of work, that offers itself to
the girl who lian experienced house-
"keeper Is that of trftnlng servants. TB
busy woman who haa engaged a new
maid and wishes her taught th ways of
a properly conducted home hesrs with
delight that there Is in her city a young
woman who makes a point of perform
ing this service. She comes to the house
when tbe new maid, vho Is to be cham-
bermaid and waitress, arrives, and shows
her Just what her duties are to bs and
how to perform them properly. She tells
her how to make the beds, dust the
rooms, csre for he toilet articles, dust
the parlors, wait on the door, take th
visitor's card and announce the caller,
st the table for the various meals, an
nounce these meals, wait on the table
for breakfast,,luncheon and dinner; how
return of th abominations for. months
after you consider that you have routed
them. Deliverance will com to you In
time, aa it has to others, but the prise
of eternal vigilance must be paid "on
the installment plan" for weary months.
First of sll, have every piece of that
rare old furniture taken out of doors
and taken apart. Do it on a fine day,
end sweep out every Joint" and crevice
With a sharp-pointed whisk broom. If
you' can get access to a barn floor and
have this swept, . then covered with
newspapers,, you will gain much at the
outset. As the creatures and the eggs
tumble out upon the papers kiil snd slay
without exception. The sweeping snd
burrowing done, burn the papers and
spread a fresh supply. Have at hand
a pot Of spirits- of turpentine into
which you have stirred a few ounces of
corrosive sublimate. Provide yourself -with
a syringe, snd with it 'squirt the
desdly mixture Into every "crack and
Joining, and into the pores of unvar
nished wood, where the. demons have
laid their eggs. Be lavish in the use
of the liquid. Saturate all the unvar
nished wood. Then cover the furniture
with barred papery and leav it for two
days. -
Oan you not borrow a vacant room
somewhere, in which to practice the next
stage of the treatment? Group all the
dismembered furniture Into one room.
The marble tops may be left alone all
the way through. Even a B. B. of the
moat robust breed has never been a We, -'
to burrow or bite his way Into marble,
Have the syringe ready again. Fill It
now with a mixture - of three parts '
gasoline, one part formaldehyde, and
saturate the wood with this.. Do it
quickly but ' thoroughly and, having
closed door and windows.' flee for your
life. Let the potent death-dealing- gaffis ,
work for, two days before daring to
open the door. Air well, then, lastly,. !
have the furniture ' tevarnlshed by a v
practiced hand. , "
If you follow these Instruotlons faith
fully, and. then be on the watch for a ,
month thereafter, you will be as ssfe
aa the Owner of heavy - wooden furni
ture can ever be ' from the most de
testable of all knowtufermln-with-
nape one exception, frot' which decent '
clvlUana never suffer. C t'
'Packing blankets in chest."
to care for tbe silver, glass ahd chlnal
hew to prepare tbe rooms for the night,
opening th beds, laying out bathrobes
end slippers, closing the Winds, eto.
Many of us housekeepers, busy from
morning to night with our various avo
cations, social" tfemands, charitable
work, etc, would gladly pay $5 for the
services of such a teacher for a single
day. To have some on to "show the
'new mats how" would be. Indeed, a
boon.. And such clean, nice, sheltered
kind of work a thla should have many
refined girls ready to undertake It.
What shall our girl dot 8urely there
are numbers of thing which she may
undertake. But, before going afar for
art, literature and music, let ber be cer
tsln that the work the All-Father means
for her to do Is not close at home, wait
ing for ber willing hand to find it, thai
she may "do it with ber might."
FAMILY MEALS
FOR A WEEK
A CORRESPONDENT offers a menu
for one day's meals, which we
accept for the flrst day of th
week,
SUNDAY
BREAKFAST
Rlced banana mounds with pineapple
iHt.. e.h7 homlnv cakes, fried;
'third edition" biscuits, coffee.
LUNCHEON i.
Oyster rice cups, celery sandwiches,
stuffed dates, peanut wafers, tea.
DINNER "
Halibut scallop, potato snow, carrot and
pea drovs. lettuce with French dressing,
evaporated apricot custard pie, cheese halls,
coffee.
(Apricot custard pie: Two cupfuls ot
strained stewed evaporated apricots, t table- -spoonfuls
of butter. 1 eun of sugar, the
beaten white of one egg and the yolks of
two. Bake with one crust. Frost with the
remaining white ot egg and I spoonfuls
of suasr. Serve hot or cold.)
NAN. VI B K VAN K. (Oak Park, 111.).
' MONDAY
BREAKFAST
Berries, cereal snd cream, fishcakes.
vRufwnni roue, toasi. tea ana corttS.
CUTCfCHEOI " - --
Iambs' tongues, thin bread and butter,
endive and cheese hall salad, heated Swed
ish wafers. Baratoga potatoes, cherry tart
lets, tea.
DINNER
Cream of lettuce soup, stuffed breast of
veal, spinach, scalloped potatoes, baked
Indian pudding, black coffee.
TUESDAY
BREAKFA8T
Grapefruit, cereal with cream pktked-ue
halibut (a left-over from Sunday), corn
cake, toast, tea and coffee.
LUNCHEON
Testerday's soup In cups, cold veal (a
left-over). Spinach souffle (a left-overi,
lettuce salad with Ftencn dressing, crackers
snd cheese, boiled rice, cooked with milk
and egg, tea.
DINNER
Tomato soup, lamb chops en eeeseroi.
green peas, macaroni a 1'italienne. straw
berries and cream, cake, black eoffea.
WEDNESDAY
BREAKFAST
" Stewed dates, cereal and cream, bacon and
fried eggs, posevers, toast, tea end coffee.
" , LUNCHEON-.
Mince of vsal and tomato (a left-over),
fried polenta (mush), baked rice (a left
over), cream puffs, tea.
. DINNER
Yesterday's soup with green peas (left
overs), stuffed and baked shad, mashed po
tatoes, fried young carrots, floating island,
black coffee. -r
; THURSDAY i
BREAKFAST
Oranges, cereal and cream, shad roe cro-Oi.t-ttes
(a left-over), hominy muffins, toast,
coffee ana tea.,,- .. .
. . . LUNCHEON
Green peppers stuffed with macaroni (a
left-over), with tomato sauce; baked pota
toes, celery and rotnalne salad with mayon
naise, graham bread cut thin and buttered,
cookies and cocoa ' ,
' . DINNER
Oravy soup.- boiled fowl; rice balled plain,
garnishing the fowl; egg sauce, young beets,
string beans; bread and milk pudding with
hard sauce; black coffee.
, ' FRIDAY -
BREAKFAST' -Berries,
cereal and 'cream, fried rtinflsh.
muffins, toast, tea and coffee.
. LUNCHEON " ,
Baked eggs, stewed potatoes, bean and beet
salad upon lettuce with French dressing (a
left-over), crackera and toasted cheese, Jer
sey pancakes, tea, V,.-
: . . -DINNER "l"
Okra soup (based upon liquor tn which the
fowl was boiled)
oeurai. piiau
of Chicken (a lett-
SATURDAY
V BREAKFAST ' '
cereal and cream, grandma's
toast, tea and coffee, . .
Herrles,
shortcake.
' .'. LUNCHEON "
' Baked Welsh rarebit, French' fried pot.
toes, pulled bread, fruit salad. - graham
crackers and anchovy paste,- berries and
cream, lady fingers, tea.
t. - -DINNER ; - - ;'
8crao" referable m niia hMMk
with onion sauce sea kale." stuffed potatoes.
baked custard.black coffee.
t coffee. , a- i , j.