THE OREGON SUNDAY JOUJiWAL, J'OKTLAND, 6UNDAY WOIININQ, OCTODHU I, IS11
Common Sense in ihcnoME
EDITED by MARION HARLAND '
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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
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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.