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About The Oregon daily journal. (Portland, Or.) 1902-1972 | View Entire Issue (Oct. 8, 1911)
THE OREGON SUNDAY JOUJiWAL, J'OKTLAND, 6UNDAY WOIININQ, OCTODHU I, IS11 Common Sense in ihcnoME EDITED by MARION HARLAND ' , g ! . i t-- mm . I L Tj ,. ' i !ir -J v. ' t --si J 1 A sad oeesyaaere i-w4'' . f -X('V "-r 'jV. "". "fy.;. w .v v- v v i i j. r v i ft ve ti n it I rjr ii ill fwv i M - ! M Uie. Ur !! ,kr ' tsirtnf wrut Mr' r ti. taM k timT kt." rU f ,M -iv t it4l ft to IM rktn tri wfrl4 U rtA km M M !Mue4 l tMJ u wiMir V4ir pwiUa ( iir aaaaal ba fHjfl4 far lioaaaUr, aa4 laal tat tat aarral af tout akaaU Iata4 twUa aa loaf a It feaa. wb ar4ar dry goo4a a4 tfeta 4 la Mht tarau& ta rom aof i"l!Bg Ui prla. I flUlB 4ev ) f -gaolU-Jlty." r raaark Ual jraar wait rata mm kava ka a to taUn i flat ast Chlaa. u rat g1 1,,J iputa or aba waald Mt taa auch taUigaat ear cf It" JLb4 tha took -wo oaca ka4 kaa at bar am, avU (ralaa4, an4 414 kar awn mAr. katUSi 4rwa batltr wa (an4 Jul V) tkaa aaa wha kaa la4 Bomadle Ul ulMkwr Ut4 a4 II aa arv4 la wi aa laal tMiU Ha tms la ea aPrw'4 U iKa 4rau4 raa la tall a iMt -lhal mU vaa aa laaairatlJ- thta I kaa Barar 1im4 aaaifear tMwatiibaal a U II rnt 1,1a ai4ralMa) i a4 la Waa talk taapialr af - 1m ianaiaa.' a piaaf lat ldara. kl IMI ft ail roik4. va(t-arr4 aaJ la aa 4!nlfl4, m4 far awr UakUI M tka ktoaaft ft Im 4!ii, ar at lara. CMktag oa iwruawlart, I kr4 ft roue girt f Uaia. arka iaaa ara HoVia4. kxaai Ual tba kal adwlra4 f ft Iwkrikaoa part? f w:i-rro4 waaiaw -a vaaUAaltoft af tkraa aaaaea catt-off." Tk aioar Maa4 ft4 tibkla4 Cka alar af Iba rt nagliu4a wka aaara4 tkat It W4 Tba gaaaUta JirsjUa I ouch." tV!4 ha btra cr4 la toetom t tka an Pt tkat aka ka4 tupi Uil I ha ln-ara of Ikraa 4y lota ft gdt)P laaekaaft 4lfkT "BjC" a!4 ft kouawk apr' U afcam I poka ot Ifela varaut thara ara ateoJu(ax ao Wft-ra la my puriry bi i naka tka run4 af lnpOo jrtm would n)o4a apon ua la yar rftAAlr Talk.' Oft ataataaa on togft at ot twtnly my etkr4 la a W aa fortora t alotW llutbftr4'ft.' CUaa. I grant you' I txt with aarar aa aauck aa a boa mt eroat. Whtra, X ftk la tha aplrli of eaadld lnolry. ara tka rtUU eambtnaUoaa ta txxn tromV Ttm aoltrtio of lha pusaia waa pUta ; .p. -mmM ; , i .71 law' l-' , '0 The garbage pail is not the proper receptacle for left-overa." - i ftxfctanc. with nothing tbet could ba eaUed "proparty" except tha clothes aha weara. . Waa Milton tha author of the fa- j tnoua dogma, "Order la heaven'a first 1 aurely a good second. One of tha carlieat leseona In natural philosophy Maught to us aa children waa that tbere la no waste in nature. Tha :. blease.it old mother goes on making: vheraalf ott. year after year, uttlis ?iog the left-overs of falling leaves '; aud burning fires and - rfaing tnista, -with dainty precision that wa might ' tudy all our little Uvea with Infinite "advantage to ourselves and tha world. let A hrifibt child asked me once, "Why do you suppoae our Lord told the dts "tlplei to gather up the fragments after the multitude had eaten all the loaves ant flshea, they wanted?' Why ahould -they go to the trouble of filling twelve baakete with scraps when he could make a much more as ha pleased if they got hungry again?" - I answered then, what I holleve now, that he meant to Rive the disciples and the multitude a lesson In the duty of aeonomy and the sin of wastefulness. , Me said this plainly enough to set the question at rest: Gather upth fragments that re tnain. that nothing be lost.'' It was practical illustration of tha great natural law we learned in the .schoolroom. My young catechist opined that the multitude, who had far to go to ft"t to liieir homes, were served with tha fragments to eat on the way. Tha .theory is tenable. We may be sura that nothing went to waste. Doea all this read like .a too-solemn .Introduction to the practical portion of - our talk? Let us reason together far a minute: If wastefulness be sinful and " vuigsr. If nature be a wise and kindly , Ueacher, does not our housemother prove -herself well-bred and sensible by carry ing Into constant practice the wisdom Ishe haa learned from study of nature , -nil revelation? FVr ffirlv lnn tniir,i " years I have striven to brthr horn t my fellow-homemakere that it la prac ticabla to lift tbelr work up to them selvea and their Just Ideals, instead of stoking into automatic drudges; to hold ' out housewifery to them aa a dignified ""profession and not an Imposition.' Our kltrhena are our laboratories; tha prod ucts of Ingenuity and skill ars our aorks of art. ,' In looking hack npon the procesaea of tuouht which brought about convlc ii.in and rasoiutlon in my mind, I rsoall. 'as tha probable germ of It all, the re mark of a learned man who had trav eled far and an much, of tba world nd the rople that Uva therein. Ha waa dating with other nan at my table, and 1 had apent time and thought upon that dinner, knowing of his reputation as a V.nncior In all that pertained to aaa tranonrtk-al matters. I had nrver eaten, w so much as hfrd of, an oyster salad. as daylight to ma. Another family, perhaps two, were fed from her kitchen. She suspected it, I saw, but It waa none mt mt bualaaaa ta saak Mr aesuraaf af the eka doikly u' V Ik.rs as uat be Miners fraaa vary letarakiy a.a4J sasat Jlar ft IMIK Iket ft moM 4mI. Mill spea f ul af rarreta. cuiul af aP. ft of bra; alios H avt. eaa af wkich, yaa snay be sur. wti ba seta ta tba klickaai Tba powers that be tber 4s. spies axrapa. "H i aa U4y that sri4 ssaest Wiirrkta' gvrret ta psl lip wllk tha.Uvta'a o tba tm table." If ya bast la4IvMul braa4a4-Vil-tar put, ike bit e aaa aaa ibe cruet mt tba anker will ba 4usaa4 Is la tba garbage pall wbsa 4'sb-waabtng time roovea. One abre4 boueswlfe baa ft puis at ta tba elat beard. poaj wbWb Wta of buitar ara left ta Hearing the tabta after each aaeal. Tba store la knawa as 'ceokJag-btitter. At aeaa of lbs family put tbetr kalvee Into tbair ototitba, tba "reeving!' .Are trreproscb atla. . rragmreta fi braa4 go upoa anotber plate. Tba cook, trlaa4 by tba woman, who para tiptop wagaa aod always oa tba day tbsy ara 4ua, and la -aa kind as tba Is economical, ears crumbs and allcea af staJs raks ta ba made tnte paddlaga and Boating lalaad and a kind af aublimalad "Waahlngiea . pta. Thla last ta ma original compost tloa of tba cook a own, af whtoh aha la tmmanasly .proud. Her trainer oonfldtd ta ma. as a family Joke, that tba cmplt, with tka Injudicious seal of neophyte. In tha 1 aarly months of ber raatdsnoa la tha house, actually gathered ap tba bonea of chickens aodScbops from tha plates and popped them Into tba stock pot. Lock II y, aba waa so vain of tba soon amy that aba dlaplsysd tha store of odds and ends ta tba mistress af tba eatabllabmant before, putting tha pot ever tha lira. . I can never do anything with bonesr ' sighed tha matron of a charltabla In stitution ta me. "There la so llttls ta thamr One canny housemother never throws away a Mt of tba bone left from roast or boiled Joints. They ara cracked Into brief lengths arid added to tha stock pot, of made tha base of gravy. Cover with cold water, bring to ft alow bol In ft covered pot, and keep this up for houra. After an hour, add ft allced ( onion over which you have poured scalding water to take out tha crude "garlicky" taste, some pieces of cel ery and a diced carrot. Simmer at tha side of tba range, or transfer to the tireless cooker, and let tha good work go on. Bat aside In tha pot until cold, aklm off the coagulated fat and you have tha "motif" of a family soap. ' Should your aim b' gravy, strain out vegetables ad bones after skimming oft the caked fat ' and thicken with browned floor. BUr In tomato catsup or Worcestershire ssuca, boll for a minute and serve. . .. Tha stock for tha soup should ba strained and made ' distinctive by tba addition of tomatoes, If you wish a to mato puree; or barley, or rice,' celery, creamed mashed potato, or any left overs of yesterday's vegetables, The excellence of the broth depends upon two things long cooking and Ju dicious seasoning. In the realm of croquettes, scallops and souffles, left-overs play an impor tant part. The danger of monotony In 1 K 7 -A 1 Jin . I .lsV www eervt&g tbsea, 4y by day. Is your ooa 4Ug beesakold.aaay be eveU4 by atwdy af aevel ewaaMaaUoaa. Vt be aftei4 ta coacecllafl dtsbae ye have ftever beard af. Tea. tee. assy kU wpsa aa "Totpiratloa. Uim ta a irwe ry mt mm yaeag anui'a vaaisre: It was ft ceusiry fteeee (a baaga lew) aa4 Ibe 4ay waa rsisy rrea aaertee ta aAeertae. at It I. hi Tka "geaeral alors" eras ft sails away aa4 It waa net the belcher's day le call bly beeieee aak4 ate le asreae her wfclls sks "interviewed e cook after breakfast the was absoat for aa bewr or mere, bet made aa apol- a4 I as l4 Ilka tka. beet bftUa aek aiy aa.laa.rttn Ma fta4 ' eWUaeesi gres cerft aa ibe cob. Ss4 rtre. beiM4 after lae svsvsnae ' ' ve, m m m " -w - - , I ,ul ali&S mtlM rkafcMl uia. svssre4 aa4 bk4. avw4. aaUl V' f TN the ay rep Jeia4 abeet Ibeas tba nu aa If ft be4 bea rtieee. served wb creese, m pealed by tight ceohJee by black roffe. Tba ti:lr4 veraadft waa aer 'ttfivg room all semsser leas;. It wss I here, at we Iseaed bark U aer rocking chairs a4 luturiaied ta tba view af Us I. y a Sfi4g!asa4 VitU If. rft, iJT,. fotiew4 parcel, marked with "bar as me, left by the batfber. the day betere was take frees lbs ire boa where tkt took, bad be alowed It wtlBOut opealAg K. was ttav wrspped It was fovnd to eoajato dec meet, probably ordered by aaoihsr cue- Tou, too, may hare an 'inspiration.1 ogiee when she rejoined ms upon tha ' broad veranda. X will give the menu of tha two meals served In due time that day: For luncheon we' had . savory onion cream broth In. cups; a cheese fondu that was ft dream of pufllness, flavor and color; stuffed, potatoes;' a maee doina salad of green psas, carrots and beets , upon lettuce hearts; heated crackers and American cheese; Dev onshire cream with, gooseberry Jam and strips of crisp buttered toast and tea. For dinner: Tomato soup: a scal lop that looksd like an Italian dish . lighted lake and ths billowing hills that blurred .the water's edge wlth'shsdows, thst ray friend, told the tsle of ths morn ing's discomfiture. She had ordered English chops each rolled upon and skewered snugly over ft lamb's kldnsy for dinner. There were In refrigerator and pantry tha remnjna of a dish of macaroni, a few spoonfuls each of car rots' and peas, a pint of cream "Just on ths turn," six slices of cold roast beef, ' ft pound of cbeess, enough of yester day's soup to serve as a 'foundation for a tomato pottage In short, .the skels . ton upon which might be constructed' a satisfactory luncheon. Whentheneat No degree of tnveatlve gealat could avoive a dinner fit for Chrtstlaft ba mas kind from the dlagesitar frag 'meats. Tbsy were hastily huddled out of sight., er4 ' mistress and maid salted their 4lsmaye4 .wits te meet the emergency. I have described tha bannonlosa eooduslon of tba eoafar esca. " The dry outside f the cheese was . grated for tha laacheoa foadM; tha macaroni, tha cold meat, a "raw to mate or two, chopped; ft scalded greea pepper, also minced; sua . plcton of onloa Juice and other sea aoalng. rightly adjusted aa only tha bars eook oan mix and balanoe reads tip the Italian place do resistance, transferred te tba dinner In dafanlt of the English chops. Ths "touched cream was beaten Into the Devon eblre dainty. Tba original deattnatJoq had' been the freeseri Ws were to have had home-roads Ice cream for dinner. Personally, I preferred tha nutty compote. My hostess let ma Into another bit of culinary craft whan I. confessed the preference. Ths compote was Improved by Btlrrlngr Into tba syrup, whan the ap piss ware almost dons. little crab apple Jelly left -In a glass wa opened yestsrday. It enriched the flavor and helped "Jelly' the eyrup, "I never throw sway so much as a teaspoonful of prsserves or fruit Jelly. Ii all works In . somtwbsra If one Is on 'the lookout - By the way, when chestnuts ars ripe, we vary the compote by filling .the . applea with boiled and grated chestnuts." I have purposely made our talk of this weak rather mora "familiar' than usual, Wa Americans must have Inherited our predilection for big Joints and plain' roast, boiled and, baked-meats, from our English .for-, bears. They hold fast to It in the old . country to thla day. 1 Other tourists will bear mo witness to tha glad re lic with which wa turn to the mora , refined and ' varied cookery of the continent It may b that wa have lahertted, with tha liking fer coarse sbandaace of food, the prejsdlee " sgalaat -made dlahee," wblcb, hew ever, wa Sad o difficulty la dtscntae lag when la rreace sad Italy. Tha teener ws cat rid or tba valgar ae tloa that economy and atlagiaees are syaoayma, tha more prosperous we shall .be as a nation. Wksa ths ' hoasemother rises superior te tha de mestlo heresy that the proper realise place af left-overa and fregmoate Is tba garbage pall, the wiser wUI ba the thrift that looksth well to tha ways of bar household." Ivor do I strain tha fsraeis descrip tion of ths perfect bometnaker be yoad. reasonable limits la ooattanlatr the quotation! "liar children arise up sad can her bleesed; her husband, also, sad, ha pralssth her. FAMILY MEALS FOR A WEEK: SUNDAY BRKAKrAST Oran nsee. cereal anA 0mm nrallxl allh en. rrencb rolls, loaat. lea aaa eoBea. Clam broth ta eapa, cold roaet beef (a ana marehmallow lemonade. Mrt-oTr. potato tiad. bealwl crackers Koquarort etaea, brtekiaat rolls. pudding, cake, fruit jQtoe DnfKZR Mulllaetawmr soup rbooee of chicken sdded lo 10-ent can of tha eoup wltb okra and ilmmfftd down), roeet lamb, mint sauce, rn peaa, lima, beana, peach pie, black ooffre. ' . MONDAY BRCAKTAST tlrapea cereel and cream, baaoa and fried epplaa, whole wbest breed, toakt, cottea and . LUNCHEON ' Staffed eweet peppera (a left-over m part from roat bf). baked aweet potatMa, thin bread and bolter, rics snd rsiilS Pud ding, tea. . . ' DINWEK ' ' Teaterdar'a nun mm limit with -wrm r, . Jelly left-overt, maeedolne salad of peaa and beam from yeetvrday. etuffed anDlknt. summer squaab iee, baked oustsrds, blssk eat. THE HOUSEMOTHERS' EXCHANGE ' s 1 TUESDAY BREAKFAST . Orspes, ceres) and cream, baked omelet quick biscuits, tosit, tea and coffee. . LCNCHE01 ' . Cheee fondtt, scsllopad' ergplsat (a Itft. ovar). boiled potato!, with butter snd para ley sauce; breakfaat blaoulta. conarva and crackers, Iced coffee from breakfast. DINNER IMPORTANT- NOTICE . nSOAVSB of ths enormous ' Aj , number of letters sent to the Kachang; I mat oik contributor to limit their com m ten (cations to too-word , except in cases of formula or reoiyss which require greater epace. I itit all my oorrerpondent to . have a ehowing in the Corner, and if my requeet in thie retpect it complied with it will be possi ble to print many more letters. Attention it ealled to the fact that Marion Borland cannot re ceive money for pattern; ae the has io connection with any de partment that telle them. Care in Self-Cures A CORRESPONDENT recommends con fidently, that old-timer, lemon Juice and salt, for rheumatism. Citric acid ' (found in lemon) it belptul in some forma ot rheumatoid palna. In other caaea it may be harmful, because a"n alkali like baking soda ia Indicated. The salt haa no useful - actiua whatever.: But It may be eontralaai cated .when the kldnevg are disordered, aa is often the case with rheumatic patients. Others speak enthusiastically of rhubarb' root for the same trouble. The only good -thet it does la to clear out the bowels, and that Is all -aome need.. The mistake la In . calllmt that rheumatism which may be noth lnjr of the kind. Others, attain, have aome "sure cure" for earache, one of the most danireroua aftc tlons.jto "fool with." I mlpht say as much ; of eye troubles Don't meddle with them! . It is my earneet conviction that it is un safe for nonprofesstnnal papers to publish, prescriptions for curing diseases. The laity . ara not competent to diaSnoae dlseaae, or to choose remedies Intelligently. There Is more harm dne b foolish, indiscriminate self- . medication than by actual disease. As I mi not now in actual practice, mt ad-Ice Is wholly disinterested. .-., Rnabarh-answeelna the query of a corre-soondenu-ls the root of the "pla-plant" " fold la drua: stores. It is a special yartety. It la used raw id tincture and rs tkild estraot. Dose: Enough to act aa , senUe laxative. Some ohew tha root. A. G. v- Chemist tChioare). - A 'tlon to our corps of eclentlflo S2ltTib?tor" npon blch we may well I? ri! ourselvea. Hl advice to. avoid tha naa otindlMrisalnatlna- pre aorlptloiis agraea with admonitions to that effeot publlahed repeatedly in tha Exchange. There is nothing' in all the pharmacopeia of man'a devlaing that cure every disease. The assumption of this is besotted Ignorance Or de liberate cruelty. U is as true that no two persons in the same family have precisely similar constitutions. The drug 4hat acts beneficently upon one poisons another. The wise mother studies these idiosyncrasies intelli gently and ponders them in her heart Even in the matter of baths, Judg ment founded upon experience and observation of the individual pecu- llarlties of her brood dictates a dif ference In temperature and seasons. A tepid bath enervates one child; an- other Is chilled to the bone by a cold douche, the glow which should suc ceed the shower failing to follow. No prescription containing mineral drugs, or active poison of any kind no matter how minute the quantity should be filled for family use without the advice of a physician. Kind of Rhubarb Please Inform me what kind of rhubarb Is meant to be taken for rheumatism?- Is ii ma root or me eilraciT can you give me a recipe for molasses taffy, that ma be pulled? M- J. (Los Angeles. Cal.L. xour nrst question has swered oy "A. Q, .day's Exchange. .from Wisconsin' was so unlike that sent In by the latest' addition to our corps of chemists that. I cannot hold his back. Readers 'may make choice between them: ...... 1 .; Bser seed, or "California ferment," la aa ' article of commerce of unknown origin, i but believed to be oommon beer yeas I, and sometimes dried mother-of-vlnegar, , The drink la -made by. pouring over the "fer ment" water sweetened with sorghum, or with common molasses, or sugar, or honey. It la then left to stand from morning until noon, or from noon until sunset, fermentation being very lively. Of course apices ginger,, cloves, cinnamon, -sassafras, lemon, eta. may ba sdded. To make the "starter" .or "seed," this process Is sugsested: - . .. Id warm weather let a little older vine- . 8a r stand In a wide-mouthed bottle until a . Im appears upon the surface. Then add a few fragments of coarse brown sugar; (for food), and when the film is as thick as parchment carefully float it upon this solution: - . 4 Two quarts of, water., half a pound of brown sugar and half a pound of molasses. : . Put all into a large Jar. - In about six . weeks the solution has become fine vtne ssr, the "ferment" forming a heavy, ge latinous covering. Small shreds of this are used as a "starter"-for the sorghum beer. ly the rest being dried and preserved In tight- been an. V., Chemist" In to- eorktd bottles for future use 'A. U. V.. Chemist Chicago). . , Molasses Taffy Put two cupfuls of best molasses over the fire In a large sauoepan. Bring slowly to the. boll snd keep this up for twenty minutes, taking off the soum a it rises. At the end of twenty min utes stir la a teaspoonful (even) of ; baking soda. Thla will cause furious effervescence. After this has subsidsd, boil fifteen minutes longer, or until a' ' little dropped Into cold water is brittle. Stir constantly during the latter boiling - to avoid scorching. Now add a table-' epoonful of vinegar; boll one .minute, . . stlrrlnaj hard, and pour Into buttered pana. f As soon aa It may be handled, pull with the tips of the fingers Into ropes to a golden yellow. - ( . ' ' ".. -' "" " i ) Beer Seed ThV formula for beer seed eontrlb--ated a week or two ago by a member ; . Croquettes and Cabbage A Kentucky member sustains tha reputation of her state for "good liv ing by sending two reclpea for fam ily meala .'-..t.., , . - . Veal Croquettes ' Two pounds of veal, a pound of aweet "kPbot'h until half done.' Grind rather .coarsely and add a cupful Of boiled rtc?, I well-beaten esfts and enough cream to make a rather soft paste. Season to taste ' with salt and pepper and mold into cro quettes. Roll In raw egrg, then In cracker ' crumbe. and set on ice for two boars to, " get stiff. Fry in deep fat. : Other meets may be MSd ta the same Way. I have thus utilised the leftevrre . of . roasts and even of soup meats and , crumbed ia stale bisctilta Instesd of rice, -and fouad the croquettes palatable. Cola bam snay be treated in like manner. r Creamed Cabbage Remove the outside leaves and cut the firm heart of the cahhere Into llce. Took . lo BetHna; salted wat-r. when tend'r; oreia and heeo hot -.. Te nrenare 4 ha aaana. attr t tablespoonfuls of butter and the same ot flour together - In a frying- psn until you have a smooth "roux.'' Then add gradu ally, hot milk until tha mixture is Ilka drawn butter and cook for 10 minutes. The milk should have been heated sepa rately In a double boiler. 8eason the cab- . base to taste with salt and pepper; dish and pour the ssuce over K. Scalloped Cabtoaga Tou may, if you wish, cover the cabbage when cooked with cracker or bread crumbs, -raising tho cabbage to allow the sauce to ; penetrate to the lower stratum of the vege- ' table. Then set in the oven to brown. , E.. D, (Kentucky). It la well, when cooking; milk t for white sauce, to drop a tiny bit of bak ing soda Into It to avoid curdling, ' A noted confectioner gave me this : valuable point many years ago, add-,: ing, "We cook cream that is near tha turn' In this way, without lotting It" f I Light Laundry Work " Won't 'you give us a lesson in laundry ." work .for a private family? , Our water hers Is very hard. Tell us how ; to soften it without Injury. to the clothes, and how to make the work in the laundry : . comparatively easy, "easy for the laundress snd easy for the clothes." l have heard (or dreamed) that thla Is possible, (.' r; Qlve us a talk on the subject. - ' ' ; v.. MART W. V. (Loa Angeles). Several chapters of "The Houaekeep- : r's Week," my latest household man ual, are devoted to this important .subject I gave a familiar talk upon laundry work two years ago in the ' Exchange. It would take up too much of our space to-treat the matter here as It deserves. . I may aay that water -may bO'soft ened without Injury to the clothes by . ths Judicious use of borax. So tar. from doing: harm to delicate fabrics, it will Vhlten them. Use a good quality of borax and do not be sparing-of it Stir it into boiling; water. Borax soap ; is excellent for the laundfy and for the-bathroom. ', , , v ' ; I thank you for your kind letter, too complimentary and too personal .to ba shared with readers In general.' ' Chinese- Cooking ; V ' I should like a simple recipe for Chinese Chop sue y and for tha rice served with It in Chinese restaurants. - . READER fPeorla, Til.). . Chop suey Is never a "simple" dish. ' ' .' . "This is the best recipe I fchve for pre paring It Some wiser woman may con tribute a simpler. y' ' '' , ; f.;.. Chop .Sue . Half a fowl full grown but tender; Js pound of fresh pork, a - large onion, sliced, & ppund of muehrooma, a stalk of celery, g Chinese potatoes, cupfuls of rice, cupful of ChJhese sauce. Cut the chicken clean' from the bones ' and Into, strips 2 inches long and inclr wide. Cut the pork In. like manner. Soak 'the muehrooms 10 minutes in cold water, then skin them and remove, the . steins. Cut the celery Into inch length. Wash and slice the Chinese potatoes, v Now lay pork and chicken in the fry- , ing pan and fry 10 minutes, but not crisp. Shake -as - they cook. Add the onions and cook 3 minutes. Next come the . mushrooms, cut into quarters If . they are large. Cover with the Chinese v sauce. Cook 1 minute: add a little water . and stew 6 minutes longer. The mixture -should be brown . by now.' Put in the celery shake the pan (it should be .very , ' deep) -over the fire for a minute, and stir in tne potatoes, iney- require no r previous cooking. ' Simmer s minutes -and thicken with browned flour. :, To cook the rice which Is tne in-. ' variable accompaniment of chop suey, 1 wash in two waters a cupful of raw n rice; drain, and boil hard for 30 minutes ' In 1 quarts of boiling salts! water. Ho t- . not stir, but keep up the fast bubble all - , the time. ' Then test a gralrr by biting It. It It IS tender, drain, every drop of 1 , the water off through a 'hot colander and set the riee in, the colander in the open oven to dry off. Each grain should ; stand alone, ' . ' i . i. - ; In serving It' put rice Into tho bowl . from which It ls eaten ; pour a "por tton" of the chop suey over the rice, and ' then some of ' the sauce used in . ; cooking it Have Chinese porcelain bowls snd set each upon a plate of the same material, , . - ; . You may buy "dried mushrooms, Chinese sauce and Chinese potatoes st Chinese restaurants and groceries. I prefer fresh mushrooms when tkey are to be bought at reasonable rates. The famous aiea. made in accoraa.ncj with the directions here, given and Judiciously, seasone'd, la. not .unlike aavory fricasseed chicken.- ' . Squash soup (a left-over), larded aa4 roasted calfs liver, young turnips, baked ' tomatoes, baked apple dumplings with hard stuce, b'ack coffee. WEDNESDAY , BREAKFABT Peara and rrapea, cereal and oream, sent mackerel with cream gravy; corn muffins. . toast, tea and coffee, . . LUNCHEON 1 Cold allced ham, souffle of turnips (a left over). ! scallop of sweet potatoes, lettuce -,sald wit 11 French dressing,, crackers and cheese, fruit dessert, black coffee, DINNER 'Julienne soup, salmi of calf's liver e left-over), : succotash, mashed potateesi rhubarb, tarts, black coffee. , - , THTJESDAY ' ' BREAKFAST Oranges, cereal and cream, bacon and eggs, green corn griddle cakes. . toast, tea and ooftee. .... . . LUNCHEON - ? ' Stuffed eggs (ham used for the stuffing), potato croquettes (a left-over), peanut sand wiches,. Devonshire cream and gingerbread, - . DINNER 5".,- Yesterday's soup, beefs reek and onions, , carrots (creamed), lima besns. queen Tiiinnin sras ,n ana stnirask BREAKFAST V cereal and cream, bacoa, toast, potato cakes, tea on Cantaloupes. poached eg.gs ana caixea. . . : . 8tew of beef and onions (S 'left-aver). . browned potatoes, salad of carrots- and lima na with mar.nnslss (a left-over)!'' this salad served with cream cheese balls; , crackers, , cookies and Jam, tea. PINNER . .." , 1 " Oyster soup, boiled cod with egg sauce,. mashed potatoes,- spinach, floating island, - black coffee, t 5 ' SATUBDAY BREAKFABT - -' ' - " r. " Baked apples, cereal and cream, bacoa and fried mush, graham gems, toast, coffee and tea. ..... .. . . LUNCHEON T Creamed cod and rotstoaa (a left-over), graham gems from breakfast, orange and . .celery salad, heated crackers and Swiss cheese, canned peaches and Cake, tea. . ' DINNER ' " ; ,'( . -Pplhach soup left-over), mutton ehepe and Fremh mushrooms en casserol. srin . besrs. vecetabs) marrow, coffee cake and bliek coffee.