! ' ' .' 'A '
1 . '
THE OREGON SUNDAY JOURNAL, PORTLAND , SUNDAY, MORNING SEPTEMBER; 3. 1911
in the
Edited by Marion Haeland
Common Sense
it , " " ..lism' ulL
Ac
AI,F a century ago, Doctor
Hall, a noted physician of
time, and best known aa
u . ma euuor ui me journal ui
Health, ahocktd conservative dle-
I'tltlang by boldly declaring that In
hla opinion it was hardly possible
for a healthy person to eat enough
ripe grapes to injure the digestion,
. 1 . jll m - 1
?or
even to disagree seriously with
The stomach.
He guarded the assertion with two
. provisos: The eater must be a
healthy adult and the grapes must
" be fully ripe and absolutely sound.
"Given these conditions," he went
on to tay, "and one may eat a pound
t and more of the fruit without in
' convenience to himself."
' "At that date physiologists were
just beginning to lean toward new
- thought in the matter of human diet.
Fruits; were ' classed with such lux-
uries as cakes, candies, pastry and
wines. They might not be unwhole-
. some when eaten in moderation. No
body thought of them as nourishing
foods. The schoolboy crammed his
- pocket with apples and lollypops,
,tand devoured them Indiscriminately at
'recess when he had satisfied hunger
with sandwiches and an obtuse angle
Of leathery pie. Nor did It matter
much to him if the apples were green
. or ripe. The passions of the aver
. age small boy for green apples has
been proverbial from time imme-
mortal. The question arises whether
or not he would ever have puckered
bis tongue and griped his diaphragm
with the stony, sour pellets had he
been taught from the first that ripe
fruit is as legitimate an article of
dally food as bread, and unripe no
more to be desired by eye or taste
titan unbaked dough.
The Journal of Health was an edu
cator of the best kind and the edl
or served his generation valiantly.
IV owe more to both than most of
ja suspect. A half century back,
grapes were cultivated' in a slovenly,
happy-go-lucky fashion, so unlike
the respectful attention paid to them
now that we smile Incredulously in
hearing of It.
I recalled It with quiet amusement
list autumn when a gentleman of
the old school, whom I knew as a
boy. was discoursing to me upon the
thne and pains bestowed upon his
vineyard. As the different varieties
of grapes attain their full size and
begin to color richly, each bunch is
tied up In a bag of tissue paper, to
defend it from the depredations of
the birds. They ripen leisurely Into
luscltfuaness under the thin veil.
When the bags are stripped off to let
the sun kiss the purpling globes into
fullness of beauty and flavor, bits
of shining tin or of glass are hung
among the leaves to frighten away
the feathered robbers. Finally, each
cluster Is clipped from the stem with
a pair of shears and laid with care
upon cotton batting In a broad
basket
.t'Then." concluded the vintner, with
what, would have been a rellshful
smack ot the lips had he been less re
fined, "we know snd appreciate the
grape In Its perfection the most de
licious and wholesome fruit ever grown
upon the earth!"
1 did not remind him of the tottering
trellises at the bottom of the country
farden which we visited when the
ancy took uo. Peaches and melons
The
l IMPORTANT NOTICE
j-ECAU8E of th itisrmoul
' t" number of letters tent to
' tht Exchange, I mutt atk
k contributor! to limit their com
munication! to 100 words, except
in cattt of formula or recipe t
which require greater apace.
leant all my oorretpondentt to
have a tHowing in the Corner,
and if my request in this respect
it complied with it trill be possi
ble to print many more letters.
Attention it called to the fact
that Marion Borland cannot re
ceive' money for patterns, at she
hat no connection with any de
partment that tells them.
y A Rose For You
I WISH I had room for the whole of
a letter from a Georgia member who
la bringing up a family of five
"healthy, sweet children" In a village
where "there is room enough for her"
to have the children and the chickens
to themselves. She makes her own
butter, raises all the poultry needed for
her family and has abundance of vege
tables at all seasons. In this connec
tion she llps In the friendly wish that
t were near enough to share fruits and
Vegetables with her.
'1 put ud mora fruit, vegetables, pickles,
etc... than can tine
, I rnd and hear much of the hlcb prlcea
Of llvlnjr That dwi not trouble ui r
onall'. for we raise neuilv every thins
ned for our own family 1 do moat of
y work, with Ihe children's help. I
think one cum of the dlacontent of city
wutnen li Idlenena. Home of them nerm
0 do nothing but iu to card partiea.
Diatlneea and dirferenl ulace of amu
nient, while th huabanda work In offices
asl day a large percentage of them for
$76 a. month. Th tired man arnei home
t nlcht to Mud hla wife absent and a poor
aupfer. nKikoil by ,i urolm, Ignorant
1in. On can hardlv blame Mm It he
oae love for hit Wife, or arena a ln
Ifferent of her comlurt aa ahe la of Ijla.
one o th sweeten plcluree" In iny 'mlnd
Is the gathering together of rather, mother
and children, when the day'a work I
tided, to u& n hour In pteaaam (hat
Jind olav before the little onra me tucked
0 their beds for th night.
Though the hum be humble, it may
be mad pretty by. a lew will-kept
owera. If everything be neat and orderly.
I think vou would do m-ch good bv per-
auadlna women tn to to work et th
Buuaeinnther' of moderate meana diamU her
eook. and eve If ah cannot live better as
Jo rood and general comfort end aave what
hey par ihealdee feeding) a colored In-
emclenl eervant. who waatee more than
. she uas legitimately. I have nrgroe in
to hln m In the rougher carta of houee
ernk and torn good one. 1 have never
Jiad one who could oc-.k aa well aa my
self. 1 don't mean to boasl.
..Mar I send w my reels for potato
jreaatT It makea dellclou. bread, and I
fcave net seen It in the Exchange.
SI hav nm written this for publication.
Bly wanted to glwe you a rose while
. rm art living and to eaureee the hope
that yen will live a long time.
i N. M . J. (Corinth,' Oa ).
. II thank you with all my heart for the
"rose" and reciprocate the wish. I
oull be more easily spared from the
working world than you, who have nve
. little children to bring up.
-Hand the recipe when yew Litke. Llv
- Ing muit be cheaper tn Georgia than in
. Jhe east or wat. If women whoe hus
fcajuie nak) but $1000 a year can attend
HAtP
s?
W5CvfZ3&- "5. si
r -w. .--v -r v m w m, tv. cts- til - retv-i i it
"As the different varieties of grapes attain their full size, each bunch is
tied up in a bag of tissue paper, to defend it from the depredations
of the birds."
were guarded from juvenile de a pollers
until the fruit waa ripe.
No one cared to forbid the grapes to
our lawless hands. The vines were
draped with cobwebs and the leaves
heavy with must. There was a tradi
tion to the effect that if ripe grapes
were picked from a hunch on which
green were growing, the latter would
never ripen. Sometimes, with this In
mind, we selected 'the ripest bunches.
Usually we plucked the purplest globes
wherever we espied them. There was
not a vineyard in the lenKth and
breadth of one of the richest agri
cultural counties In the state.
Now every suburban cottage has Its
Jealously tended vines and every "villa"
Its grapery.
With wise and extensive cultivation
of the royal "fruit of the vine," and
lively markets for it, have come many
and various ways of preparing it for
table use that were unknown to our
grandams. Resisting the Inclination
to linger upon the esthetic features of
that which has been In all ages the
favorite theme with poet and painter,
pass we on to the practical possibili
ties and values of the grape to house
mother and to home. '
Let the children eat as freely of
grapes ripe and sound as they will,
when you can afford It. They are the
prettiest and most toothsome of our
many breakfast fruits. Wash them by
Housemothers' Exchange
card parties and matinees and hire serv
ants to do the housework. You are
wholly in the right In condemning the
indolence of well-to-do women. It is a
source of continual amazement with me
to note the aimless, useless lives of that,
class. A woman told me, the other day
that "life is a perpetual bore. I am
puzzled to know what to do with my
time. It Is cheaper to have my sewing
done than to do it myself. I have com
petent servants, I hate fancywork, and
one cannot read all the time. My chil
dren are married, with homes of their
own. In a word, I am a dronel"
A witty woman, In a speech before a
literary club, described the mother of
grown and married children as "a
woman out of a Job." Everybody ap
plauded and several women confirmed
the statement In the debate thai suc
ceeded the address. I was but a visitor,
yet I could not help paying, when called
upon to express my sentiments, that "If
I were a woman out of a Job. I would
make one to keep myself alive and
sane."
There Is no place In the world's great
hive for drnnes. The cardinal preserv
ative of senility and listless useleesness
Is to have specific work In life and to
do it with one's might while the day
lasts.
Plain Apple Cake
Perhapa the following will meet the needs
of her who ask for a "plain apple cake ":
Apple Sauce Cake
One cup of augar, half a cup each of but
ter and of apple aauce 2 cup of flour, 1 cup
of ralilni, i teaflp'ionfuls of aoda In one of
hot water, t teaspoonful of cinnamon, half
a teaapoonful each of ground clovea and of
aalt A cupfu of chopped nu tn may be
added. This cake la particularly good when
baked In two layers with a fig filling. It
will keep aa long aa fruit rake.
HOVt-EKKEPEK (Sheboygan, Wla.).
An enticing recipe for which we re
turn hearty thanke. But I should
hardly class the product with "plain
cakes."
Our second attempt bears a homely
name and, as the petitioner for the
recipe is a Knickerbocker. It may ba
more nearly what she Is looking for.
"Carrie" (New York city) wants a
recipe for plain apple cke. I gladly aend
one I got in cooking echool for Dutch
apple cake, to be eaten with kmon aauce.
I llkewlae have a formula for a delight
ful apple aauce cake, which anv menibor
who would like to have it may receive
for the asking.
Dutch Apple Cake
Two cupa of flour. U toaiponnful of
baking powder. H cup of sugar, 2 table
apoonfula of ahorienlng, 1 cKg. of a
cup of milk. A applea.
1 81ft flour and baking powder together.
2. Hub in ehortenlng 3. Jleat the egg
and mix with the milk. 4. Btlr thla grad
ually Into the prepared flour a. Spread
this mtklure upon two small, well-greaaed
pie platea. 6. Core, pare and cut up the
applea and stick the piecea. with the sham
edge down, all over the dough. 7. Rprlnklu
sugar over all. about a tabliapoonrnl for
each cake, a Hake about half an hour, or
until the applea are soft.
Berve with thla aauce:
Lenion Sauce
One cup pf water, 3 cups of augar' 1
lemon, l tanlepoonftil of cor nat arch.
H lahletpoonful of butter.
Put sugar, water, grated lemon rind and .
tb Juice Into a saucepan. Rub th
cornatarrh emooth with a little cold
w.?t'r:u.Wh.'n th auriar. lemon, etc., boll,
Jtir thla Into th TJlicepan. Cook fer
two or three minute.
If peachea or aprlcota are used Instead of
letting the cold water run upon the
clusters; then Jiang them in the -air-for
a few minutes. Line a platter with
tissue paper or a linen cloth to absorb
the mrlsture and set the platter In
the refrigerator for an hour or more
before dishing for the table. . Pass
grape scissors with them, that the
larger clusters may be divided without
bruising the berries. .
Mingled with pears and peaches In
a deep glass dish, grapes makn the
most graceful of desserts. 1 cherish
with prideful delight the memory of
a dinner party over which I presided
as hOHtesR forty years ago. when the
central ornament was a glass salver
crowned by n Immense cluster of
grapes, the gift of a friend who had
raised the vine In his grapery from a
root brought from Mount Lebanon.
Every berry was perfect: each wus ;is
large as a robin's egg, and the light
streaming over the glorious cluster
threw rounds of purest amethyst
upon the damask cloth.
Among the guests was a distin
guished scholar and divine, who pro
nounced, ex cathedra, that the superb
fruit had a pedigree dating back to
the days when (he spies sent by
Moses to view the promised land
"came , unto the brook of Rsheol and
cut down from thence a branch with
one cluster of grapes, and bare if
between two upon a staff."
Indulgent readers will pardon the
applea. you will acree with me that the
cake la dellcloua.
I trust thla will he helpful to others aa
well aa to our New York friend
ZEI.MA (lxring lieach. Cal ).
As I read, there conies to me a remi
niscence of enjojlng both apple and
peach cake made after this fashion and
eaten hot, years and years ago. I should
call them "puddings" rather than cakes.
They are delightful, under any name
w h a tf o e v ejrrf5'
And since thla Is the season for apples
and for peaches, the reader will thank
and not chide me for inserting yet
nnother recipe for the coveied dainty
this time from one whose signature is
a guarantee of excellence.
The appended recipe mav he what the
member from Now York wiah-s to nnd:
Apple Sauce Cake
One cup each of apple seuoe and f
augar. i cup of l.uttcr. 2 cups of fl.Tur.
1 cup of chopped raisins. 1 teusp lonful of
oola, 1 teaHpoonfu! ' h of cKm-s. cinna
mon, allspice, nutmeg and aa't
(Bni butter and sugar. aM spices nnd
salt. Insa lve smla in !! apple sauce and
beat Into, the abo c mixture. Klour the
raisins and stir them in wlih the flour
l'.at well and bake In a loaf In a. mod
erate oven. JANE (Chlcanm.
Klvc other recipes for applo cake have
been sent In. One for Dutch apple cake
fpini "DaUy J " (CoIIInsville. Conn.) Is
no, m arly identical with that contributed
liy "Zolma" (Ixing lieach. Oal.) as to
eugcest the thought they may have at
tended the same cooking Hchool.
The Connecticut member adds to her
formula that "it may be served hot as
a te.ii pake, or with sauco as a pudding'
which is my recollection of the deli
cacy. Freezing Without Ice
la It posslhln for me to get "Woman's
Section ' of Sunday. Mav 28. 191 1 . through
the Kxchange? (in receipt of nSMress of
nny one who lias it. T will defray ex
penses. I have Inquired at the newspaper
office nnd received answer that the edition
la exhausted.
I see several Inquiries as to the, method
of .freezing without P-e. I read th formula
in the E-xchunse, hut 1 htvc forgotten the
proportions. 11. o. (Cincinnati, (V).
An Illinois member sends iti a couple
of recipes for the freezing preparation.
I Insert her letter In full.
I am Inclosing two recipes that will,
perhaps, help1 some of the country readers
who cannot get Ice. Thet first one was
sent In by "R. S. V. Pittsburgh, Pa.,
and I copy It lust as It waa given.. I wish
she would send the proportion of sulphuric
acid and water.
. Freezing Preparation No. 1
Ice cream may he frozen In five minutes
and fr an expenditure (,f 2 or ;t con's. If i
the preparation to be frozen be placed In a '
tin bucket or other essel and this s-e: in a
pall containing a weak solution of sulphuric
old and water.. Into this stir a handful
of fommon salt. The rejsult la cold so ln
. tenle that a bottle of wine immersed-in the
mixture will be frozen In a few minutes.
Freezing Preparation No. 2
Common sal ammoniac, well pulverized,
1 part; aaltpeter. 2 parts: mix , well to
K'ther. Then get common ao.ia, weft pul
verized. To use. put equal parts or quan
tities of these preoaratlona (which must 1m
kept separate and well covered before using)
Into th freezing pot; add of walor-a tuoper
quantity and put In the article to he fr: i-n
fin a proper vesael) :. cover up and your
wants will soon be supplied. For freezing
cream or wine this cannot ho beaten.
T kave never tried either of these recipes,
bnt copythern aa I found them. If vm
could supply the- proportion of sulphuric
reminiscence. The picture stands with
me for the very apotheosis of our royal
grape.
Grape Juice
has ' leaped Joyously Into favor
within a decade as a substitute for
fermented wine a "sort drink," rel
freshing, fiavorous and pleasing to
night as to palate.
I said to a temperance lecturer
years ago:
"We shall make no headway with
the rovers of the refined ayd poetical
In the matter of eating and drinking
until we can offer something more
nearly like the wine 'that , maketh
glad the heurt 'of man' ond is the in
spiration of Anac'reonlc bards in all
ages. One cannot introduce lemon
ade, ginger ale or tea a la russe into
a Rubaiyat, or drink toasts In coffee."
He could not deny it
When I first drank grape Juice on
the hottest of summer noons, I said:
"We have found It!" I have not
changed my mind.
Select ripe grapes and stem them, re- ,
Jectlng all that, are imperfect. Wash
and put then) over the Are, with a cup
ful of water to a gallon of grapes.
. Bring slowly to the boll, breaking them
now and then and stirring up from the
bottom with a wooden spoon. When all
are broken, strain , through doubled
cheesecloth into a porcelain-lined or
enameled kettle. Stir in a cupful of
sugar to each gallon of juice and boil
again hard 'and fast for one mjnute
after ebullition begins. Skim off every
vestige of scum and bottle, dipping
from the boiling kettle and pouring di
rectly Into the bottles, which must ba
lying In hot water awaiting the filling.
Let an attendant drive in sterilized
corks ai)d seal at once by dipping the
corks into a melted mixture of beeswax
and sealing-wax. When the bottles are
cold, lay thesn upon their sides in
ground cork or in sand.
' Orape Juice prepared in strict iccrd
ance with these directions will keep for
years and be better for age.
Lay the bottles in ice for an hour be
fore uelng the Juice.' Half-fill each glass
-with pounded ice-and pour in the bev
erage. Or, having put in enough
cracked Ice to till the glass a quarter of
the way up. pour In juice within an
Inch of the top and add lively Ice-cold
ginger ale. The beverage will have the
sparkle and life of champagne, with
out its Intoxicating qualities.
Some adci a few sprays of mint to
this "grapefruit cup." .
This recipe 1b for ripe hut rather
tart grapes, such as grow wild in the
woods, or frir tfatawba.s. Mnny house
wives use no sugar in the juto when
It is drawn from the "dead-sweettt ber
ries, such a Concords and Niagara,
. that have yet a fine distinctive flavor.
Grape Jelly
Put the grapes into a large double
1oller and add no wafer. If you have
no boiler large enough, pack lhem Into
a stone Jar t.nd ee.t In a pot of warm
water, bringing It slowly to the boil.
Cover closely and cook untgJ the fruit
Is broken to piece. Some prudent time
savers put the pot and contents at the
back of the range In preparing the
evening meal and leave, it there all
night. By then the grapes wilrbe soft
and broken. '
Pram without squeezing, but got out
every drop of Juice by shaking the bag
and stirring up the contents once or
twice with a spoon.
acid and water. It would he a great help,
for using one of these preparations would
certainly beat paying 74 cents per luo pounds
for ice
"U'e have gotten many good recipes from,
your ddpart ment ;ind like to send a mile
now anil then. E. 1.. It. il.a Place. III ).
It is but just to remark, before leav
ing this matter of self-freezing prepara
tions, that we are in' receipt of numer
ous complaints from housemothers who
have tried the formula which calls for
sulphuric acid. One and all testify to
failures, more or less mortifying, and
three scienHllc men li.ve written lh
condemnation of the combination as un
safe in the hands of the average rook.
1 have not room to enlarge upon these
points. I but drop a word of caution
justified by the testimony of the corre
spondents 1 have, mentioned.
StLcct Berts
Having seen several re !pes in the Ex- ,
chang" for swcri l.cels, I thoucht I would
tell how 1 "do" mine. Boll the beets until
tender, lay ilo-ni In cold water to cool and
slice thin rut as much vinegar as needed
In a saucepuo. If inegar is very strong,
thin out ullh water. Add V this enough
suifar to make thcni nweet. Set on tiift
stove and let them come to a boil, then
pour over the heet.i. whh h huo been sailed
and peppered. When o' I tlo v are ready
tYr uc. I have keot l.eets ro-dtcd in this
way tor u ue-k Ji r . I they atc'tlnc
I am sendlnc you a recipe for a. "frozen
dessert," but unfot t iinateiy 1 don't know
the name. Perhaps you will kindly name It
for ine, aa you did the "Utuako.s '
, A Kentucky "Surprise" '
Mix 1 glass of rartphorry or Mnawberry
' Jaw with a cup of hot w ater and traln
through ii (loth; ndd a small cup of sugar,
the 1ul.-e of 2 lemons and 4 oranjics. the
liquid Jrom a can of plni'ipple and a wine
glass of sherry. Htraln all of these, add a
ciuait of cold water and partlv freeze. He
fore flnlsMuK the free.lng ajd a few can
filed cherries cut in quarters. More SURi'.r
ntny he uiod if preferred 1 hope vou will
like the two recipes 1 have Inclosed. I
think my way of cooklm: pwrei heets"
ra-!rr thai the two recipes given in a late
Issue of the-Kxchange. It. Is a pleasure to
i,ere anil give, but 1 -don't want, to wear
out my "woleotne."
"PERCY" Clxwlsvllle. Ky.V
Dismiss nil fears upon that score!
You always have something to say we
cannot afford to lone. 1 wifh you, or
some other housewife of experience,
would anRwer a query put by a new
reader who would like to can becte with
out using vlnenar. As 1 do not care Tor
beets without the xuuee of hot butter
and vinegar which enlivens the some
what Insipid swfetness of the excellent
vegetable, 1 do not know how to cook
and serve them in any othe way. Yet
they come tn us in cans and recnilre the
sauce in making; them fit for the table.
You see. I have christened j our fruit
sherbet "A Kentucky Surprise."
AFishes Magazine
. 1 should like the magazine, the American
Hoy. apoken of bv "Mrs. J. V. S." In the
Exchange a while nn.
And hore Is a recipe for a dellcloua dish:
Maple Sugar Pie
TV-n eggs, 1 cup of milk or cream. 1 cup
of maple augar. 1 tabieapoonful or Hour, a
plefle of butter th size of a walnut, liako
in a crust Re you would cusrtard pie. Cover ,
with whipped cream when done and the
wNJte or 2, egga beaten stiff with half a
cupful of stigtr. Flavor with vanilla
LAWRENCK It. SOUTH ,llero. VI.).
It always ciuscs-a sharp twitch of
the heartstrings when l have to dla-
Measure the juice and allow a pound
of sugar to each pint ot the liquid. ,
Put the sugar into flat pans and set In
tjie open oven to heat gradually, stir
ring now and then to nrevent scorch
ing. Put the ' jfllco into a porcelaln
llned or enamel kettle and bring quickly
to the boil. Long cooking darkens It.
Ball for twenty minutes after It begins
to bubble; turn the hot sugnr Into the
kettle; 'stir -and boll one minute tb
throw up the scum. Take this off and
pour the jelly into glasses set In a
shallow pan of hot water, rolling each.
In this to fvet the inside before the
Jelly goes in.
When the jelly Is cold, pour melted
parafllne upon It and fit metal tops
upon the glasses.
Jelly made thus retains the flavor of
the fruit and ' has not te taste of
cooked preserves Inseparable from that
made In the old way.
Spiced Grapes
Seed the grapes and squjeeze out the
pulp. If you have a vegetable press,
you may simplify the process by enttlng
each grape across and, when-all are cut,
pressing the mas, seeds and all. In the
press. The seeds will not pass through
th fine holes.
Weigh the seedless pulp and allow
half as much sugar as you have pulp.
That is, for six pounds (or pints) of the
one allow three pounds pf sugar. Mix
with the above quantity of the sugared
pulp a teacupful of vinegar, 3 table-
"Let the children eat as freely of prapes ripe and sound a3 they will
when you can afford it."
appoint. a boy or a girl. I am espe
cially sorry to have to tall vou that
tho copy of the American Hoy offered
by "Mr3. J. p. S." was given to an
other lad before I got your letter. Ksp"
cially sorry, becau.se the boy who caies
enough for us to write out a new recipe
for the, Exchange outfit to get his
magazine. I hope and believe that some
body will see the eminent propriety of
sending for your address with the ex
press intention of passing over the
magazine to you when he has finished
reading " It, each month. I shall ktep
your address.
A Rose Pillow
Kindly tell how to prepare rns leaves
for a pillow. Pleas answer as aoon as
possible, as the nie season will ao.iti be
over. fcUZABKTH F. (Chicago).
Luckily, the most fragrant rosea axe
monthly bloomers and the , September
blossoming lp nearly as rich as that of
. The month of cases.
The June, who wooed h" ardent aun
Her flowing hoatt ls lucs.
Gather the petal of full-bown roses
dally and lay thorn upon soft whlta pa
per to dry in an airy room. If you have
a well-ventilated attic, spread the paper
upon the floor. Do not dry the roves In
the sun. It robs them of fragrance
after they are gathered. The ardent
wooer's work is over. Turn the petals
twice a day, tossing them up to let tho
air visit all. When Vou .arc ready 1,0
make the pillow, strew among the thor
oughly dried petals a handful of pow
dered orris root, mingling it well
throughout the mass. If you tan afford
a few drops of genuine attar of roses,
vou will secure rong-lived .sweetness.
Make the Inner case of linen, Hie outer
of soft silk or sallp never of velvet.
The velvet would cot let the perfume
pass through.
Peanut Butter
Kindly mall me a recipe for peanut but
ter. BESSIE H. (Alhamfira. Oal.).
One of the few cast-Iron rules of tho
Exchange is that recipes are not to be
sent by mail. I regret, the stringent
prohibition in your case, but I may not
break it. Here Is your recipe:
Shell the peanuts aud scald the ker
nels to get tho pklns tooae. Rub these
off and set the peanuts In the oven
until they are dry and crisp, but not
until they .are browned. The butter will
bo of a better color than If fhe ntitfl.(,
had been roasted in the usual Way.
Test one to see If It be brittle and fri
able; then pound or grind to a smooth
powder. Mix to a smooth paste with
half a much butter as you have ground
nuls. Pack Into small jars hard and.
pour melted parafflne upon the top. Fit
on a close cover and keep In a cool -place.
' '
. Kills Black Ants "
We! "have latiely remnved Into a cottar
and my kitchen is overrun with black ante
horrid old things! that I am unable to
spoonfuls of ground cinnamon and 1
. tabieapoonful of ground cloves,, tied up
In tiny bags of thin cheesecloth, Re-
turn to the fire and boll down to the
; thickness of mush. It should be so
thick that It will not run on a plate
when you test a spoonful of It. Fish
out the splcebags i and turn ths mix
ture into jeily glasses . or, better still,
small' fruit jars with., screw tops. Seal
while hot. It will be good ,,to eat in
a week and keep well.
Preserved Fox Grapes
, The wild grapes associated for hun
dreds of years with the "sour grapes"
of Aesop's fable 'make a delicious pre
serve if gathered just as they begin .to
redder!. Old-time cooks put them up
while really green. Wash and stem the
grapes and with a small, sharp knife
with ,.a pointed blade cut each crape
halfway across, to enable you to ex
tract the seed. Keep them as nearly
whole as you can. Weigh fruit and
sugar, allowing pound for pound. Pack
into a preserving kettle In alternate
layers and set away in a cool place,
covered tQ keep out Insects, for three
hours. In this time the sugar and juice
iwlll have formed a syiyp- Stir up from
the bottom to make sure that the sugar
Is dissolved and put over the fire. Let
it heat slowly, then keep at a steady
boll for an hour, or until the eyrup Is
thick. Have "your Jars ready In hot
water and till with the preserve, stirring
after each filling to mix syrup and fruit
set rid of. I have sprinkled borax all
around and set the legs of the table In sau
cers of kerosene, but still they come! Can
you suggest some remedy for the evil?
HOUSEKEEPER (Louisville, Ky.).
Tack strips of tar paper under and
around the sink and other places where
they like to congregate. Sticky fly pa
per may be aUio laid about the floor at
night. In addition to this, Bet saucers
containing black pepper and tartar
emetic mixed with sugar and water-like
eyrup on the tables and In the sink
overnight. Take them up early In the
morning and throw out syrup and dead
ants together. It Is a deadly poison.
The combination I prescribe will clear
your premises shortly if persevered .In
for a few nights and days.
Maraschino Cherries
Kindly give me a recipe for preserving
maraschino cherries, using the old-faah-loned
sour cherries.
A. B. F. (Newark. N. J ).
P.y the old-fashioned tart cherry you
mean the Morello or perhaps what
were called "short-stemmed reds." We
pickled, preserved and brandled both
varieties. The Morellos were larger and
richer in flesh and flavor than the other.
Maraschino Cherries
Stone the cherries, saving all the
Juice. Allow a pound of sugar to each
pound of fruit. Drain all the Juice
from the cherries and set the fruit upon
the lee while you make the syrup. To
do this, put Juice and sugar together
over the fire and cook until thick, not
ullrring during this time. . When you
have a "ropy" syrup, add the cherries
nnd Mmmcr fifteen minutes after the
boll begins again. Now draw off half
the syrup and supply the place with
maraschino. Bring to a quick boil,
. keeping the kettle covered, and aa soon
as the contents bubble take from he
tire, turn Into small Jars and seal while
hot.
Seeks Old Poem
Many years ago I had a poem, entitled
"The Farewell of Ihe Soul to the Body."
IWit It to aome one. It was never re
turned. I have tried In vain to find an
other ropy, searching the libraries,- etc.
Pome one auggeated to me that you might
possibly discover the author. The only
a ils I esn 'reeal are " (.jult thy hold'.
I considered It as do others tha moat beau
tiful nnd pathetic poem In the English
rahguagr. M -
If you can put m In the wav of finding
It you will lay me under lasting obligations. -JOHN
B. R. (Louisville. Ky.).
TTnleni I am grievously mistaken, the
poem to which you refer wag written,
bv Mrs. Bigourney a writer of note in
her dav. She died In 1865. but there
muHt be copies of her poetical works In
the public libraries. The poem was
"The Soul's Farewell to the Body," and, '
as you say, was beautiful and touching,
asking forgiveness for any. wrong done
to the lifelong comrade of the depart
ing soul. I hope- this mention of it may
be the means of recovering- the lost
lines for you, .
"The 6choelbpy crammed his pockett
with applea and lollypoDS."
evenly. Seal while boiling hot.
With the lovers of tart conserves this
will be a prime favorite, holding as
it does the fragrant, fruity flavor of
the wlldwood grape.
Candied Grapes
Put a pound of sugar and a coffee
cupful of water over the fire. Heat
very gradually until the sugar Is fully
melted. Then boll steadily, skimming
often .but not stirring" lest the syrup
should granulate.
At the end 'of half ari hour drop a
little Into cold water. If it becomes
brittle and clear, it Is done.
Bet In a pan of boiling water and add
a tabieapoonful of lemon juice. Have
ready selected large, sound, ripe grapes
sweetwater and black Hamburgs are
best washed and dried upon a soft
cloth. They must be perfectly dry. Run
the end of a clean pointed wire into
each and dip It into the syrup, roll it
around to coat It well and dexterously
loosen it from the wire to lay It upon
waxed, paper to dry.
. A slender new hatpin Is good for this
purpose. It should pierce the grape
Just far enough to get a fair hold. If
it pass through It, the Juice, exuding,
will soften the hardening syrup.
Heaped upon green vine leaves In a
pretty dish, these qandted grapes give a
dainty touch to a dinner or evening
party deseert. J
FAMILY MEALS
FOR A WEEK
SUNDAY
BREAKFAST
Grapes, cereal and cream, broiled chlckea
com mufflna. to.ist tea and coffee.
LUNCHEON
Chicken and oyster broth In cup (partly
made from carcase of breakfast fowls, sim
mered all the forenoon, then mixed with
oyster liquor), baked Welsh rabbit, baked
potatoes, toaated breakfast mufflni, thin
bread and butter, lettuce aalad. hot graham
crackers, peaches and cream, tea.
PINNER
Melons, cereal and cream, soused mack
green peas, beets, lemonade sherbet, black
coffee.
MONDAY
BREAKFAST
Melons, cereal and cream, soused mack
erel, chopped potatoes (a left-over), whole
wheat bread, toast, coffee and tea.
LVNCHEON
Salmi of calf's tongue, garnished with fried
brains la left-over from head of which the
soup waa made), macedolne salad of beets
and peaa. heated crackers and Swiss cheese,
bread and butter, grapes, iced tea,
DINNER
Yesterday's aoup. lamb, sliced and deviled,
then fried In batter (a left-over), baked
eggplant, carrota, peach shortcake, hot.
with nara aauce; rjiaca conee.
TUESDAY '
BREAKFAST
Grapes, cereal and cream, bacon, poached
eggs, rolls, toast, tea aidd coffee.
LUNCHEON
8avory omelet, breakfast rolls, bakes
sweet potatoes, tomato toast, fruit dessert,
tea. '.
DINNER
Potato soup, potroaat of beef, stuffs!
tomatoes, onions tapioca, pudding vltA
cream aauce, black coffee. '
WEDNESDAY
BREAKFAST
Pears, cereal and cream, frlzsled beef win
cream gravy. Boston brown bread, toast,
tea and coffee.
LUNCHEON
Barbecued ham, fr"led bomlny, chopped
and aaute sweet potatoea (a left-over),
brown betty. tea.
DINNER
Onion aoup (a left-over), cold potroaat,
mushrooms baked, green corn pudding,
homemade ice cream, bjack coffee.
THURSDAY
BREAKFAST
Grapes, - cereal and cream, bacon and
fried green tomatoee, green com griddle
cakes, toaat, tea and coffee. ,
LUNCHEON t
Beef and potato cakes (a left-over), pota
toes boiled in their Jackets, tomato salad,
crackers and American cheese, marmalade
and cookies, tea.
DINNER
Tomato and pea soup, Irish stew, mashed
turnips, green corn on the cob, baked
custard, black coffee.
FRIDAY
BREAKFAST "
Melons, cereal and cream, flshballs, quick
biscuits, toast, tea and coffee.
LUNCHEON.
Irlah atew, warmed up; baked beans, pea
nut butter sandwichea, apple sauce, cake
with American cheese, tea.
DINNER
Testerday's aoup, codfish steaks, potato
croquettes, green peaa. baked pears and
cream, gingerbread, black coffee.
SATURDAY '
BREAKFAST
Grapes nnd peaches, reresj and cream,
bacon and fried sweet peppers, hot Scotch
scones, toast, tea and coffee.
, LUNCHEON "
dreamed codfish (a. left-over), fried po
tatoes, gcones (left from breakfast), hot
crackers, devonshlre cream and Jam, ginger
CUP' DINNER
"Scrap soup." bolted corned beef, string ,
beans, succotash, baked peach dumpllngt
with brandy sauce, black coffee.