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About The Oregon daily journal. (Portland, Or.) 1902-1972 | View Entire Issue (Oct. 29, 1911)
JHU UKi.i.VH i'JUVAV J'JL'tn'AU 0IUM'. J-LNiiAV I',..;,Jhu. U;u-.'; ;;. i)S
Common Sense in thcHoME
Edited by Marion Harland
. ' 1 1 i -
I ).'; i !
V 1 x'ci A 't--V''.r x tv! -Vl) Z' ' ru
tf a sXAi x ,' i ' H 'fhU' 14 imh4.
NVC V -- sJUW'trV- - rv UjlLr n V1 tft W M t htake M M
I '. 2&mJ - . - - - - w
- Qbw hU'ri
KA(wo mv4 I ft
Ctak tl ft tmUo$H rMtnut ft
"A Oft Ul ftprtMr tft lh fthap
tack UAJ po tk(R. rrw tfctl
r imoa4 y with ri
roft4 (ran dttojr ft)d rrompi4e4
by riniu of NifrhIl tliM I rrt
coIm4 kiiuit of NpoUtft W- erm
M mtrooMk I an sot nr tht
ib sj(r for biftek ootTM m not
(a round lumpc It ih oooruUivvtr
la on of oor nmmtr fofln tour
Wr prwnM4 bjr nr m
trie, nanwljr. mat of ahad4" or jrr4
al4 lrla. W coociv4 tlx !!
in VcatlUk btlln. rbr r t
11 It bom or long tuMng and
tnui-h rllrablng. ht w r lol4
"tilack brl It realty very dark
tiro an, but lha nam a m not ftmJaa.
Nit 5ar mad ocquainiaara arlili
oat?naal banaorka, ciiap to lh iath and
mwt-t to I ha palata after IKry varo
-flrlr maatlcalad, and of a rirh lltir
ahada of brown, mrttb auapldon of
'ray. la Krfriand wo found tha boma
nada loaf aftll dalmlna;- tha UUa of
"broant braad.'' than a craani-4-oJored
rlrty. and oo on. until wa faaatad
upon Kmicti rollt whita aa anow, tan
6rr and altoarathar daltcloua. Why wa
Mayor gwt tbo Ilka In Aaierlra la a nrya
ry to ma. A Mar OHH-h Inquiry. I put
tha quratlon to tha IntellHiant propria
tor of a KttwH bakeahop in Naw York.
8ti opined that "tha flour In Franca
la dlffarent from that uaed In tha
' But wa could Import It!" I urfOd
Tha Frenchwoman ahrufcad her
Prhara! But madama muat nereelva
Pat wa do not!" ' ' -
Followlnr out tha whltraty of "ihaded
brtadi." wa happened upon other thinara
.relating to tha atafT of Ufa that Intrr
Med and am uaed tha vacatlonlata.
lAmona them waa the proverbi "Tha
Efigllah for crumb; tha Kretvh for
cruit," embodylnr the cbaracteriitlro
of the national loaf of each of tha
countrlee. To be frank, none of ua
liked the heart of Ma EnglUh loaf.
Tiay can H "wholeaome and honest."
ryECAUBB of Ik esormou
f number of letter seat to
the Exchange, J must ask
contributors to limit their com
man ioottoae to 100 word, except
in rases of formula or recipe
aphicfc require greater epace. I
want all my eorreepondentt to
have a thowing in the Corner,
end if my request in this respect
is complied with it will be possi
ble to print many more letter:
Attention e called to the foot
that Uarion Harland cannot re
ceive money for patternt, as the
has no connection with any de
partment that tell them. - at
An Informal Entertainment
I EXPECT a oouKln to visit me before
long young lady of 20 or thereabouts.
1 wish to have a little party of Irlends
to m vet her during her stay and to enjoy
a social evenlna together.'
iltr I call upon you for suggestions as
to manner ot sending Invitations and how
tha evening ahould tie pasxfdT
Any other suggestions wilt be "grate
T. H. (Attleboro, Mass.).
, If you wish to have It an informal
function, ' write pleasant notes to the
friends you would InvKe. Or, if you can
make It convenient, give the Invitation
. in person. Ak your friends to come in
for the evening and get acquainted with
your cousin. Say that you wish her to
carry away a favorable impression of
the hospitality and social deposition of
your townspeople, etc.
Cannot you get up a musical or dra
matic entertainment that may occupy
part Of the evening, utilizing native tal
ent? Find out In what direction her
tastes and fancies lie and cater to Jhem
ao far aa you can. v .
L The Beauty of Rose Beads
Ton may be Intereeted la bearing that
fhava made beads of rose petala accord
o ta the directions printed In the Ex
change, and that I am well eatlaSed with
llifra. aire. E. 8. Argua, Pa.).
Being the proud possessor of a neck
lace of rose-petal "dough" the gift of ft
l aUfornia membor of tour big family,
whoae face I have never seen, but into
doe heart I have looked with thespir
j s eye I heart Hy Indorse your expreo- ,
a.oa satisfaction. The beads emit ft
Wa tbovffct It aoU4 a ad tioaa irajaed.
ftomatlaaao It attack to tko taotk. Ta
tbo aaakera a4 oiWr of tbe Brltioa
loaf caviare that It U aaade of tha aulH
ttoua part of tbo wheat, aad that tha
rreaxrk flour la "boll ad - aad rBned
oaUl It la nothiat but a forta of etarch.
Tbara aaay ba a blf grala of truth la
tha aaytac A alanc pbraaa Haaa te my
toorua U eetiUne; ba qvooUoai
-Naufhty. but Bloa."
bare aalaq bread la four con Moan U.
aad to tbo ravlaw I award tbe palm of
tfeUrlouaneaa to the taato and comellneai
to tha eya to te rraack loar aad rolla.
Tbey nave all aorta of fanciful aamae
for tbo different forma of broad that
careae tha ear and enhance tbo pleaa
tiro of oatlnc.
Comparatlrely few oooka nowaday a
aaaume ta be "ood bakera," Seven out
of tea who apply for the poet t Ion la
your family frankly own that tbey can
not make bread.
-In th beat placet, they alwaya.ftt
bread mnd rolla and the Ilka from te
baker. Moat real nice fam llea never
thlnka of aakln a cook to bother with
that aort of baking."
Now and then, one praaerrta nenaelf
who la wlllln' to learn how."
Thle atate of Unorance la not aurprla
Jna when one reflex ta that our white
domeatlca are twually of foreiirn birth
or paren(aa. The older generation of
colored aervantei may atlU be depended
upon to manufacture the Incomparable
"hot breada" for which Uia southern
cooks ware Justly renowned In ante
twllum days. Tha rural district of the
eastern and middle atatea have lone had
their daily delivery of bread, biscuits,
rolla, etc. Even In the rustic regions
remote from railway station and trol
leys, the trl-weekly visit of the baker'a
cart, laden with supplies from the near
est own. la accounted by Mie farmer' v
wife a bleased relief from the drudgery
of making; her own bread,
v In 1M Jonathan Swift catted bread
"tha staff of life." and the whole world
haa caught at the phrase. It behooves
us to keep up the reputation of that
upon which depends Uie stability of ex
istence." If yotf whtf "care little for
bread when you ran get vegetable and
meat" would know how dependent you
really are upon the deepiaed "staff,"
try to a-et alone without It for a week.
A traveler In Central America about
tha middle of tha last century has left
THE HOUSEMOTHERS' EXCHANGE
faint, exquisite perfume, fraught with
dreamy associations of .damask roses
in sunny gardens, where we loitered
through summer noons in days that are
no more. A correspondent tells us that
her aunt has a necklace twenty years
old that 1 still fragrant One believes,
in hearing it, that Moore wrote as truth
fully as tunefully In his "Farewell" of
" . . . Vase in which rosea have once
Tou may break, you msy shatter the vase
If you will.
But the acent of the roses will hang round .
Several members have Inquired If the
formulas printed for this poetic manu
facture, were trustworthy. I am happy
to answer In the affirmative. It is the
revival of an. old-time branch of fancy
work which one connects in imagination
with the pHlows aid' bobbins with which
our great-grandmothers wove lace aa
fine as spiders' webs.
From a clipping handed me by a friend,
I learn that "Mrs. O. F. D." Waukesha,
Wis.) asks for a copy of "Science and
This clipping was also sent me from
Colorado some days ago, and I wrote to
. Waukesha to get the name of this anony
mous correspondent, but have not heard
from her. If you can aid m. please do
so. and I believe I can furnish tha lady
tha book she desires. - v
H. I C. (Milwaukee, Wis.),
"Mrs. O. FV t." had her book before
your letter reached us. May we refer
other applicants for the work to you?
It is often called for. -. : . , .
Are Turkey Feathers Salable?
Is there any eale for such turkey
frathere aa fall out naturally from time
to time, and for the-feathers of fowls
that are killed by foxee, etc.?
, I. K. (Ouston. Ky..
Tour quorlee are referred to poultry
raisers and farmers. Somebody must
buy tbe inferior qualities of feathers, for
we know they are used in making up
cheap pillows, beds and cushions. - .
- Watch tbe Exchange for an answer.
, Pimento and Pepper
Can yea tell e If tbe common red. pep- -per
grown In our gardene are tha aa ma
aa the pimento wa bay canned front the
grocers T - If they are, hew are they pre-'
pared for the tableT I caa And nothing
about them in any of my eook book a
Mre. H. U. L.' (Valparaiso, ind)..- ,
' They are not the same. The pimento "
a rcwr ftlft oipari.aro Ik
- rt gaoatk a ka4 aa4
aa cra&k of I road. be niea,
Tnata of t bta4a tbavo Ware, ta pra
faaaoft. a4 vaaataWaa. rac a4 ekxk
eaa aba4aat, aM tko (avertable
nartiiua wave .arv4 ftl wory ami
((Ul rkaa asadeNaf Waaet. Ilaaa-ry far
tba caiaaW aicaaairy of c4vtUaa4 C'a.
tby aUafaWawd a SaaMftf Ova tbo
eejataUa la I he areat dty kHy
mtlaa away ltb anaere saat to ret era
ttkoajt breaa. He broackl back ft back
load of It la ft aack.
-It waa brawn; It waa aaay:
gaUad witb aar a&d ralataa aad aro
ma lie aeade; It waa tkree 4aya aid; bwt
It waa HKEAI! Wo fail Mpe) It Bka
ravaetlnt! wohrea aad ate our tUV
lukcra carta nave coove to tay, of
course. 1 would fata hope that there
are enough latetlleat woman ftmoaf
oar reader to appreciate tko aupertar
, advaatojrea of tha family loaf. It ta
sweat. It. la wholeaome and coalataa
mora noortahment la a equoro tack loan
the baker'a entire U-ceat obioaf af
spongy tnalpldlty. 1 might reaort ta tko
muckrake for a minute aad reveal to
your horrified aoul certain facta con
nected with bake hap kllrhane that
would spoil tha baker'a shop boalnoaa In
your neighborhood. If I could perauade
yau to believe one-half of them.
I hall It aa a promising aign of tbo
times that 1 receive evary weak more
and more lettera from thinking women
bo have learned for ihamaelvoo tha
' benefit their households may derive front
. broad made at huena. It la fwr tbeee es
pecially that I lay before readera today
aeneral rulee for bread making aad
recipee for particular varteties of the
atafT of Ufa.
Homemade Potato Sponge. Bread
Mash enough boiled potatoea to All
a lara;a coffee cup. Beat Into them,
while hot. n tableapoonful of lard, or
other ahortenlnK. and one, of while
euerar. Add then S cupfula of luke
warm water. Have ready In a largre
bowl a pint of flour which baa been '
sifted and set near the Are or In tbe
sunshine long; enough to dry It thor
oughly and to warm It aligjhtly. An
Indifferent brand of flour may be
made tolerable by warming- It The
fleer brands are Improved by It. Make
a hole In the middle of the floor ana '
atrain the potato mixture through a
line colander Into the hollow. Stir
until you have a smooth battel-, and
orat into tnis nair a cake or com
preaaed yeast dissolved In 4 table
snoonfuls of lukewarm water. Beat
up from the bottom steadily for three
minutes and set for rising; In a bread
bowl with a perforated cover. If you
liave no cover, throw a doubled
mosquito net over the bowl. . If you
eet the sponge at 10 o'clock at night,
it should be light by i in the morning-.
If you do not care to rise ao
early, delay tha mixing;.
is a. tropica growth and, while It be
longs to the pepper family, la much
milder in taste and more tender of
texture than our so-called "aweef pep
pers. Like truffles, they are imported
for table use. - .
Molasses for Grass Stains"
Kindly tell me In your next number how
to take grass stains out of a white cotton
Mre V I F. fValley Station, Ky.). ; '
It la never practicable to answer any
query, even the most Importunate of
"hurry call," In our next issue. By
the time the letter geta to me the date
has paesed. Large bodies move slowly,
and a correspondence ao immense aa
that which proves the- popularity and
the usefulness of the Exchange cannot
Grapefruit, cereal and cream, ham pates,
popovers, toast, coffee and tea. .. ... . .
.- LUNCHEON -
-" Caaarn of celery roop in cops, cold corned
'Deer with horseradish sauce: baked beans
with tomato sauce. Boston brown bread (eee
recipe in Familiar Talk), raletn bread and '
" cream cheese (see recipe In Familiar Talk),
,- DINNER "
soup baaed upon liquor In which
s boiled; roast ducks, witb apple
browned aweet potatoes, canned
lemon meringue pie. black
' ' ' MONDAY
- ' " ' BREAKFA8T " ' ' "' .
Oranges? eereat and cream, bacon, boiled
' eesa, whole wheat bread (eee reelp ta
Familiar .Talk), toast, tea aad coffee.
Jumboyla. chopped sweet potatoes (a
left-over), graham bread aad butter (thla),
pickles, macaroon and marmalade, tea.
- : DINNER . -
Teeterday'e Soap, safmt -at dveka ( left
evert, apple eeoce, esuffle of areea pea
(a left-over), maabed -potato, rtoa podding,
black coffee. ' ,
' ' TUESDAY - '
. , BREAKFAST - ' '
. . Baked eppJr. cereal aad cream, pickeeV
fteea ahi at bo euC
paaa af ! tkWkia awe Uaft
ikes aoUa ta tko aweaUty af
tele tkes eBlala b44 la ogft
k-a law ait t k-aaaUa wttk aaoo.
little wares ei. Wkaa yo aaaj
lift la Ik fcaetetia- ba4 wllWaol
npta tl ta fiakl. l l bo
frowt k tko tyaaa it ih all tkat
fcala te ya aa4 rtaaa tko bawl
HI tliue wares waif, aditag ikta
lo ike apoage. Itavo ka bad wail
aWoraa aad baa ad taa bail af oaagk
a paw it. atwar waklag Ike eatso
Tar It are aad aad arena a.
aad var, fcaaadiag all Ik tiaae wttk
cieaft, kaajrwd kaada. fa a
ami sale. Tkea aaaka Ike ftoagk la I
aaeoad la tko aaldOa af tko aaar4
ad am ha ll kard blew wltk tko
If II raboaad taataatly. tUtar a tbo
Laeaetetlea aaada by ika kat. aad ta
roagk o ika aarfeo. It la ready for
tka aeil pro rasa,
lal It back lata Ike big fce-wl aad
caver as baire. ket ll la a ssodenteiy
warm rce wkaro Ika art ad will not
ktow apoa It, oaaatag It ta "la ho said."
Wken tl baa again doubted tta ortgiaal
bulk, pat back apoa lb koured boareT
aad glv It a oat bar a Beading for tva ar
etc salButao. form tale toavee and aet
lo rtse la pans, eUUag Ibeaa katf full.
Cover wttb a wet towel aad lot these
rtee for aa hour, or until tko pa no are
two-thirds full aad bake.
la lea mlnutee If tbo ovens art good
and tvaa la lacs pereiurn poop very
quickly and cautiously at the leaven,
aad If the pans are full to. I ha top, cover,
with white or with "grocer's paper to
rrevent the cruel from hardening b
ore the bearte of tbe roavea ar done.
If tbe eutel.le cook too feat, taa bread
will be streaked with heavy strata. Tea
minutes batons tbe hours baking la
done remove tbe papers and brown tbe
Turn the loavee out gently upon a
cloth, propping them. against a board or
other clean object at auch aa Incline
rton hat the air raa get at all side,
and rVava them thus until they are cool.
Then wrap in a clean, fhlck cloth and
f'ut Into the bread-bos. This should bo
mod with a Unen cloth and another be
throw over (be bread.
Having bad bread made In enact ac
cordance with three simple rules for
forty years. I can certify to their es
cellence. I prefer potato sponge to
plain, as making richer, softer bread,
which does not dry out so soon aa when
tha potato batter 1 not used.
Braakfatt SoUa V
After kneading tha dough made ac
cording to the above recipe for the
econd rising la . tha morning, reserve
enough for a plate of break faat or
luncheon rolls. Instesd of putting this
Into the pens, beat an egg very light
and work It Into' the dough, kneading
vigorously. After five minutes' pound
ing and turning, make Into rolls and
aet together In tho pan. barely touching
one another. Throw a cloth over them;
set In a rather warm place for half an
hour; wash tha tops with a little butter
and bake. Cover in ten minutes and
remove the paper atrhe end of half an
hour. Serve In the loaf, letting tha rolls
bo broken apart as tbey are passed to
he attended to properly In 4 day or, ft
I hope It la not too late to help you In
the present Instance. 1
Cover the grass stains with common
black molasaes the thickest you can
get and rub It In with the finger until
the fabrlo Is eaturatod. Leave it on for
ft day and wash out with clear water.
A homely but an effectual process. '
Perhaps it Is Ether
The freezing mixture that was recom
mended in the Exchange and In several
other houeehold pages Is a failure. A
chemist predicted that it would boll, and It
did I - ' .- v
I spare you the particulars. Could It be "
sulphuric ether, Instead of sulphurio acid,
which waa meant by "Aunt Allie, to
whom we are Indebted for the for inula T I
know that ether produces Intense cold,
but I' doubt If It could be applied to food.
tip codfish, creamed; fried mush, toast,
tea and coffee. .
- LUNCHEON " ,
Hash of corned beef and potato (a left
over), baked tomato toast, lettuce salad
with French dressing,, crackers and cheese,
yesterday's ' rice pudding, . sliced, : with
cream; tea. '
Carrot soup: larded calf liver, breaded '
: and roested: canned string beans, canned
apaghettl with tomato sauce, Bwlaa toast
with lemon aauce, black coffee, . :
' BREAKFAST . , ".; .:-.,
Orange, cereal aad cream, plain omelet,
corn bread, toast, tea and coffee. . .
--. ".. LUNCHEON " .i:' ;..
Deviled enrs (hotV with gravy, potato
boiled la their jackets, string beans and.
lettuce salad with French dreeslng. crack
ere and cheese, nuts and ralslna, tea.
- Clear trary soup, with apaghettl from
yesterday, chopped and added; stew of
liver and FYench imiehrooms a left-orer,
- stewed cheetnuts with gravy. Spanish rk".
appla turnovcra aad America cbeeee,
black coffee. . t . .
Oranges, cereal and devtled lamb's
kidneys., muffins, toaat. tea and coffee.
Srotled ham. chestnut croflaettae (a left
wkoee wkeag JUar. Hr ga4 sail wttk
ft ww da a wns a. theil tka ari af
ftowr ikkhea ie -k. ikl with route
waraa water, fieai hard a-ad atea-luy
for astaeta. Kew add sear ftor, '
kaavlfvU at a lima, aaul ye kav a
eft eteogk. Tarft ami npoai ft board aad
fceoad aeaadgy far lea ad aula. rt
Into broad bi wltk ft porforatod top
aad aet ta ft aaedetateiy waraa plaea for
three hour. . It akaald doable the orig
inal ba.tk. Rotara U tha kftaadiag bowl
aad knoad It far lv wriaatee, ajosra
workiag froaa tka aoiasda toward to
aniddlo of. tko aaaae, Ileke tola w or
three laevaa and eat far ft last ruing.
YVta they are light, bake, oboenrlng tka
as ma precautions against hardening tha
o M w
cruet pratnatarely that were edrt
tornaar reel pea
Bake from forty -e mlaut aa
kar ta ft moderate ovam. To teat
wkothar or not the loaves are doaa,
c4arr erttk ft clean straw. If It com a
io rtoaa the bread la done.
Borne cook mis watte and wtiolo
wheat flour two-thlrda of tho whole '
rod one of tho white and stir lata tha ..
sponge a tableopooafu! of shortening aad
One of atigar.
Tbo reader may try both ways, than
obooe between them.
Boa ton Brown Broad
flirt tog ther a cupful each of graham
flur. white flour and white Indian meal
ind a teatpoonful of fin aalt. Hi ft
three tlmee to Insure even miming. Hot
down near the Are In a large howl while
you warm by eettmg over the lire In
a double boiler a cupful of milk and a
smaller cupful of molasaes. When they
are hot, stir in an even teaepoonful of
baking aoda. Take from the Are at
once, add a cupful of boiling water and
pour Into a hollow In the middle of
the mixed flours. Do thla gradually,
working down the flour from tbe aldea
Into tha liquid until you have a thick '
batter. Beat ten minutes with a wooden
spoon and turn In La- a buttered pud
ding mold with a clooely fitting tap.
Sat In a pot of. hot water; bring quickly
to tho boil and keep this up for three
hours. Should tha water In the outer
kettle got low, replenish from the boll
At tna end or toe tnreo nours nn out
the mold and set, unopened. In the oven
for ten minutes to drv the outside of
the loaf. . This done, dip for a second
Into cold water to loosen the bread and
turn out. Wrap In a napkin and serve.
I like this method of cooking Boston
bread batter than baking It
la any way thar would Induce freeslnr. ' -,
H. K. W. (San Francisco, Cal). .
I let In this Parthian arrow directed
against the Ill-starred "mixture'' be
cause it offers ft possible explanation of
the egregious blunder. Will our ea
teemed "Aunt Allie" let tie know If she
meant to write '"ether" . Instead of
."acld"T . .; y -r . V.'"
About Butter Making r
As I waa the person who demonstrated '
the batter making referred to In a recent
number of the Exchange by "Mrs. A. Y.
F." (Loulavllle, Ky.). I wish to correct
one statement especially that crept Into .
that report. .
It takes three hours for the butter to form
after it Is put into the , pan. and It Is '
better still to set it away overnight. . Then.
In the morning, taking off the clamps and
removing the paper box from the pan, lift
one end of the box or pad, when the butter
over), baked Spanish rice fa left-over),
. ginger snaps and cheese, tea.
DINNER . J '
: Yesterday's amip, frittura (an Italian
dish), brussels sprouts, rioed and browned ,
potato, prune whip and sponge cake, black
: . coffee. , j .t-'v.-y,:; 'j'a a p-i':f!K.Ji''
BREAKFAST - "
i Pineapple, cereal and cream, panflsh.
' Quick biscuits, toast tea and coffee,
f - . LUNCHEON
' Cheese fondu.' toast with anchovy paste.
: potato puff (a left-over), tomato asplo
upon lettuce, with French dressing; crack-
era and cheese, cook lea and tea. -.
, - DINNER ; -Ovster
aoun. boiled cod with erg sauce,
stuffed potatoes, atewed celery, blano mange
Olack conee. i .
BREAKFAST ' ' '
Orange, cereal and cream. Med, applee
and bacon, rolls (se recloe In . Familiar -Talk),
toaat. tea and coffee. -
- LPNCHEON . . "
Stuffed peppers with gravy. French fried
potatoes, beated and buttered cracker -with
grated eheeae, canned peaches aad
cooklea, taa. . .
. i DINNER .'"'.,
Potato soap, scalloped codfish- (a left- .
overt, mashed potatoea, fried carrots,
pomskia nia, black coffee.
XI U laader aad wtaalesowa, . If y
tx tt yet aaara leader, aad a takae
apoomfal af, waiter la tko koiliag akl-k
(Tfakk kflat tniaa Laotl. who
Capit Oak UootT wa tka )y aad
oeafart af ear graajdsBotker. Informed
taa pr truly waa tsacood for tka Iw
ea4raa. M't nave discarded aaoet
words otediag la "was now, wbaa t&af
are dtgtinctrv af a a.)
aire three data Into a bg bowl eoo
fkU of Hour, half lee-spoonful aack of
aali and of powdered engar. Beat I
' g, oary stiff ; pour upon It era half a,
cupful of milk slightly warmed, but
aet scalded: ! ubieepooafuta of melted
bu ( tar end a allspooafu! of baking aoda
dlaeotved la a tabteapooofui of warm
erortr. Turn, all Into ft largo bowt and
atir ta slowly tha si fled flour and a
quarter of a rake of oompraaaed yeast
dlaootvod In half a amp of warm water.
Haa tt steadily for five minute and
pour Into ft buttered mold with a funnel
In the middle (If possible).
If you want tha bread for breakfast,
mlg and aet to rtee about K o'clock at
lUgat. in tho morning It eJiouid nave
mora thaa doubled lis original, at.
Therefore, uee a large mold.
' liake In a ateady oven half an hour, or
tin i ll a clean straw comes up from tha
thlrkeat part of the loaf as emooih aa
when It went In.
Nonpareil Corn Bread
Sift together, twice, cupfula of corn
meal. 1 of white flour, I teaepoonful of
baking powder and a teaepoonful of aalt
witb a tableapoonful of powdered augar.
Put tbe prepared flour, etc.. Into a largo
bowL Beat very light I eggs, adding at
the last a tablesoonfu of soft (not
melted) butter. Stir thla Into tV cup
fula of sweet milk and pour the mixture
upon tho content of tha bowl, adding
slowly and beating regularly. When all
tha Ingredients are In, beat very hard
for Ave minutes and pour Into a but
tered baking pan or mold.
Baka for half an hour, turn out Into
a hot plate lined with a beated napkin
Scald S cupfuls of milk and stir into '
It J tableapoonful of butter and 1 tea--spoonful
of -salt Set snide until tt la
blood warns when add Vi a yeaat rake
dissolved In cupful of warm water,
Sift, twice. 1 quart of flour or enough
to make a rather thin batter (a sponge)
and set In tha bread bowl, covered with
..-roll into the ' receptacle prepared for It,
to be treated as any other cutter might be, :
althouah It is good for lifimediate ue.
I have uaed tbe word "box," 'as the pad
: Is folded Into a box to fit Into tha pan. -Pleaae
find Inclosed my address In full, '
which you may give to any inquirers Into ,
further particulars. ,
-t E. O. M. (Louisville, Ky.). "
The mlslake In the account of your
. demonstration arose, as I said In print- '
I ing it. from uncertainty as to the time
; named In the letter, the handwriting of
which was peculiar and not quite legi
ble to one not familiar with It.
I recognize In you a former corrs-
spondent, and welcome you back to our
page. -,;.;w.p; ; q,
Is Salt on Grapefruit Injurious f.
About salt upon grapefruit, of which you .
say that It is a "brand new" Idea to y
sou. It was suggested by "Oude Wife"
(Mount Pleasant, la.). I think you -will
find that many southerner alwaya salt
their grapefruit. I. have never eaten It -In
any other way, I am sure that if you
once try-It, you will agree with me that
It ie good, i made one of your huckle
berry sweet cakes today. It Is fine. I wish
I could" send you a large slice of It.
- , . , . M. B. L. (Philadelphia).
1 I echo the wish moat fervently. That
. came huckleberry cake is a favorite
weakness of mine. I am gratified that
you approve of It.
But aa to salting s. grapefrultl By .
now you will have read the, vehement
denunciation of, It published In a late .
number of the Exchange. An lntelli- .
: gent contributor declares It to be an .
active poison in fact, the deadly salts ,
of lemon we keep out of the children's ,
way when we are using it to take out
stains-from table Unen, etc. And you
say you have been eating this direful
detersive for years without injury to . ,
health and presumably to complexion!
Our remonstrant tella of one misguided
girl who became as bloodless aa ala- .
Twister through indulgence in a freakish
fancy for eating salt snd lemons.
Will our medical ataff come to tho
front with a decision uoon this mooted
point? - ... .-. -
Old Paintings ' .
Win some' of our member tell me how to
clean and freahen old oil paintings T I have .
. som that are flyspecked and have other
, tiny black spots upon them. I suppose ta
ha-e been dropped by snider. Anr lnfor
- Biatlon on tbe subject will be ratefully re
vcelved. X. T. Z. (Franklin. Ky.). -
Rub the paintings, verr gently aad
With, ft circular motion, with half of a
a tight cloth, ta rtee. WW very tight,
boat for Iva mlautea aad add 1 wail
beat egg. with a rwpul af atftad 8ovr
ar oaougfc for soft donga. Add gradual
ly, alternately wllh ft cupful of aad4
and halved retains, waa had. dried b
twooa two towel and plentifully drdg4
with floor. 81 to rtae) a second time la
round pans and. whoa tight, bake la
a steady oven for aa hour.
Or yea may simplify tha process by
reserving soma af the dough made after'
our Arst recipe for family bread, when
It Is ready lo be formed Into loavee.
Work Into tha reaerved dough half ft
cupful of aaaded and halved ralslna
dredged with flour; aet t Ms In a
coke mold and, when light, bake.
Thw Is particularly nice for luncheon)
or afternoon tea, out . Wiln, buttered,
thaa spread with oreea cheese.
' k " ' Comat Bum '
Another variation upon the last recipe
bat one: Set aside pint of dough from
the eeoond rising. Cream half a cup
ful of butter with ft cupful (even) of
white augar: atlr In ft beaten egg. and
work theae Into the dough. Knead for
three minutes: work into the dough a
teaepoonful of soda dissolved In hot
water, U a teaepoonful of ground
mace aad ar acant cupful of cleaned
currants dredged with flour. Knead for
flvo minutes more; mold Into buns;
eet to rise for half aa hour and bake.
Make as In last recipe, but substitute
for tho ground mace the eama quan
tity of powdered cinnamon, and for
the currants, washed and dredged sul
I might amplify ' these recipes ' by
numerous directions for forming upon
each ether combinations which would
take on new names. The Ingenlouai
tlon laid, can
so often and
supererogation to repeat them here.
,. cut raw potato. Then sponge very care-,
fully with soft tepid water. Should
any of the specks remain, wipe with a
clean soft cloth dipped In warm auda '
mixed with a very little kerosene. -The
' water must be hardly more than blood '
; warm. ,
This process will remove smoke and '
dust and general gri mines from the
surface of a painting. Do not assay
anythinsr more If the pictures are of any
value. Put them Into the hands of
professional "restorer" of paintings.
Preserving Watermelons ':
I em inclosing ons of my own recipee, .
which may be acceptable to some sister,
housemother. I have had many cotnpll-.
menu unon the same. .
'The rind of 1 watermelon; 1 lemons; I
orange;, 1 can of pineapple "chunks," or v
f one f your own canning.
Cut out as much of tbe soft Inside of
the melon as you can. and peel off the
hard outer green rind. '; Cut Into , strips
as Ion and aa wide as your finger. Mix '
; a bowl , of atronar .salt and water: cover
the melon strlpa with this and lay plate
IM it stand In a cool place for twenty
four, hours. Then take out of the brine,
WR,Jl In elear water, and lay the rind In
another bowl of water in which S table-
. apoonifula of unslaked lime have been,
dlseolvad.' Cover and leave the rind for.
.another twenty-four houra. ; After this,
soak In - clear, eoft water for still another
: Have reaty the sliced oranges and lemons,
.. trom which all seeds have been removed.
' . .r". wineappie. cut inio email - aice.
Welsh theae and allow-pound for bound
or surer. Cook until fruit Is a clear ,
... . ... . u . ,m,v UI11UIVI
oe iara. -
I sesl mine up, ss it retains tha color ,
lonxcr im noei not ary out.
lhls is rather Ion, but I think any one
..v - mi m. a. vy eat A'OinC, ua.),
I wish you had mada It a trlfU lnno-af
to tell u if the orange and lemon
should be peeled. Of course -we know
. that the pineapple must be pared. But
should any of the rind of the other
fruJts be left dn? I recollect eaUng
Jusolou watermelon "sweetmeats." aa
we called them when I was a child,
that had -strips of lemon peel In them,
also bits of green ginger root. There i
realty no flavor In the rind Itself, par
ticularly after It has been soaked in
brine and bleached by lima. '
Lest thla revlpo may be thought un
seasonable, watermelons being out f
the market In the northern and middle
etates.' I msy -remark that what ta
known aa "the citron melon", la vscr
frae preserved In this way. '
having a suitable founds- I
exercise fancy indefinitely. I
Dutch apple cake, salt- I
and rusk have appeared I
ao recently in the Ex- J
it would be a work of s