1 n 11' 1i hi "
. VJ . . gfa r n...,.j1iM. fthjl M ,v
' - I k r- - lib 5sv- Mmmfa:,
i 4 h HMwaams&tmj i ...
S-I . - J-r . JWrliioJ B II V0 'iTh.V x '. therein the same Told-wajr? but one Urea - 1 ; w B .1 -3 , : '
!hv? ?orS?.alacait)i,t more digeetiDie, more Vkil;, -"TS:?-
' : C5jjr ' nwirtshlng and certainly more eo- ' . V H '
'" , -7- . , nomteei than are the produotg Of tb, . " jN II. ' 'WlTlii-'.Ci tU,,
e. r? rlVT. . &!yZ'sSs A . jr rjf S" ' v&iciea en OaaMrole. . 1 lu ll Jj'. 'f ' In Viruilii,: - y 1
o
KH might write an essay on the
evoiuuon of the oven. In etady-
ing the history" or cooking from
the- day, of our forbear, down
to 'the nresent wnndr.Bir f
electricity, "the, several appliances for
baking food called In their time by va
rious names have all been really ovens.
The modern woman who, when she
would make bread or cake, sets it in a
receptacle underneath or on top of her
ares raoe turns on m nnv -r. X .nnnAa
. a match. BCarr-l annrolata. V.. l.
great-grandmother brought about the
same cuUnary results for which she.
, her descendant, strives.
1 The dictionary deflnes the original
oven as "a chamber built of brick, tiles
or the like,, and usually heated by fuel
v which was allowed to burn away before
the. food was introduced, the cooking
. being done by the heat retained." Our
grandmothers made hags fires In their
brick ovens, which wera as a rule built
25 t0 ?r cl0M Dy ' chimney, and
often projected on the outer' wall of the
house. In some old country places to
day these structures are still seen, re
minders of the time when living was not
reduced to Its simplest lines and when
fwork was not made easy by labor-saving
devices. When the oven was thoroughly
I- IMPORTANT NOTICE
' nBCAUS'V of the enormout
V number of letters sent te
-" " the Xxchange, lmut ask
contributor to limit their con.
tnunivationt to 100 viorda, except
in eaiet of formula or reoiptt
tohich require greater epaoe. t
uxmt all my correspondent to
have a showing in the Cornets,
and if my request in this respect
ie complied with it will be possi
ble to eriitl many more letters.
Attention it colled to the foot
tnat Marion Borland cannot re
cetve money for patterns, as she
has no connection with any do
portmMt tAat sells them.
Beer Seed
X I 7"nA yoa let me into the Exohamra
: VV ' wlth ,w words anent CaUfornia
beer seed? I have saved the rules
. printed some time ago 1. a. to Ufa barley
in sweetened water, a!o to boll com In
s weak iya and to use HtUa "oores." I have
not triad either, bat I mean to do It un
' leas the real article is brought forward
by somebody.
, I know how tntreclr, the growth la.
VTom a little niece no larger than a bean
there will row In three days a bis lump
that looks like paste. " .
We ueed to let them dry and, when hot
weather came, drop thm l.oto sweetened
water ana t It in the eun. Very uon
tne seea wouia uein to move up and down,
.oq when the "heer" tj)arklea and foamed
we would oort) it and have a line drink.
I do hove the recipe may be soon un
aartliad. you know ot tiiu recipe tor the cure
Warts
nurn common willow bork to aehee and
en-a Dim. Put some Into a ainu.li bot
tle and. cover devD wi'.h strong viiiegir.
Touch the wart with the solution otun,
and It will steadily -anmli. it was rec-
. oenmended to me fur com, also, bot It
w t painful anil 1 aid not follow it
, ep. It might work all right with some
L 'kw- . . "-.i vnvvigpa lor ine
. person -who lnoulied ahout Ixwr seed. If
" mum wjuc iu inn 11,1 in. n-a ri.in.1
soma 1 abali be pleased to hear from her.
K K: ra. A. (Fiy Oreek. , Y.).
, Aft old and e8ieniea corresDondent,
whmn we should be giiid to serve. But
J am at a loss to know ;j what Inquirer
she refers. , Several have written of
boer seed, and before "Mrs. S. A." read.
this she will have seen the letters sent
iu on the subject of beer seed by our
chemical expert and others. Should any
ot the writers of these wish to com
municate with the querist, we hold htr
ailUnss.
Culinary Combinations
i "You have upon sundry occasions called
' tijxin "aolentlats" to explain why cream, :
put lata a sac It and buried in tha earth
for twenty-four boars, should be con
verted into butter, . : .
May t offer the (probable) solution that '
the soil absorbs all the. whey... bavins the
t.tiKer fat with all the casein In tne sackf
T his la pst'Udo-butter. May I eii;t,
f nihrr. that for the sake of cleanliness,
tm sa K b Inclosed In anotnerT
'i'lie action of tbe arrangement descrlbsd
In a later lasne of tbe Vxchsnge by a
Jiitsvllla houeemother presumably admits
i siii'llitr plinstiori. and supports my
1 in.ih..is. Ihe loose faferla of the towel '
eiam the liquid pelin of the cream; ,
ft rui'ttlau pnpef ei-rvlns to knep the
- iw ut f the cloth. As I have geld,
t - wo.li't la not pure butter, but the '
r u'ura as above stat-d For quick bome
r ,ii,iti it is si) rlslitljiitUT and
! it hi not da for ihe market and
t i r-i3iv,
,t is euai.se what extraordinary culinary
heated, the fire was drawn ' out ' and
"batches" of pies, loaves of bread, pane
of cake and rolls were put into the vaet
?J iA- long-hn5led shovel wai
UBed for 'this tmrnonn inrt fntTrawlv
out tbe smoking goodies when they were
done. The number of articles baked at
one time was sufficient to last for sev
eral days, as the baking was not done
oftener than once or twice a week.
Still another apparatus for baking and
roasting was the tin oven, closed l th
- .. - tO
p and bottom and on three sldea In
ilS the article to .H "hakail" .p..
bottom and on three sldea In -
piaoBo.v xne nn receptacle was then set
1 - m, " . "
5 JTthe;hu7f
tottaS? .
forced to use what seem to us now as
clumsy methods lor roasting and bak-
ing meats, fish and vegetable. But the
housemother of 1911 has not that excuse
for using the frying pan upon all occa
sions. I have said elsewhere that the
crest of the average American house
wife might bs the smoking frying pan.
I WiSh l Could nratiaj4a ia a aAnraf
" nr: - . .vp - b -
mhm sasarsi hswtrw t"u: "i "u--:uitS"Lr
lunvau me covered roaster;
www "viwiB efVZMi J1U VU UIUIUJ W
THE H 0
- v. ii .i r i r .11. VW,T Va mvUKll
dlotated by an utterly Mas appetite. Th
way in whicVdeUcately flavored fruits are
abLuml by the uae of muatard. horse
radlth. jppr, alt, etc., It horrifying to
thowi of foreign extraction.
For example, here is a Rood lady who
jnwders delicious ""granefrult with salt.
?'." R? t0 1,111 th" ,a" end butter
. taste r The very taste for which those
- who oan afford it pay fancy cHcea.
1 "turn to grapefruit. Soberly .
speaking, grapefruit or ahaddook" -la
eaten tr its supposed influence upon
sout, rheumatism and blllouenesa, which
tarply. complications of diseased kid-
H 4roraoSrteg
tannin of coffee. It does contain !ffin
Toe "nibs contain a very little tannin
In
Cream of Tartar Baking Powder
P"".4 ""JJ. one part-makln g f our 'rrT?
MoratT, Vlrosil' T
mixture does. Tlence, re?atWelbUtt.h.?
Quantities should be mlied at ! InlcKi m'i
houeehold use. Evervthin. ont .or
weighed. anTri-ver mSaureS. hU,d U
Al popular standard brand, now i .t.-
atandard atrenlrth. nnta Mpon or full
Vn.ilm.LI. .'. ' ..
ofn,ia,ma,, rvm,u-
Kr and lifelong trilnlns 1 a t-b5
, ' A- . V. (Chicago),
co rar from looking upon you as aw
totruder (which I assume U Wly kt
iw f th mx3rn American "buttln--W
), I am alway. glad to make room
for you when the act Is feasible. Ton
have given ua Useful and Interesting
communication.' Those still In my desk
Tu? al n0".8", 1 oaa prlnt th
out doing Injustice to others who have
.,m,u!?f,t.t0 our "ntlon.
Tha editorial Is a thankless task when '
duty involves the use of the blue pencil
abhorred by contributors the world
over. Yet, were it not plied with what
dresn? dUor " W, a hun'
swrvu, b0l!'y eaenilal to the
Vifir.hJ. ,Aal dePJtmnt that the
m. il,ttraCV th pltn of acn n-l5-itl0.n
anJ Present 'it aS'.attraot-
leeorjalstent with the original
ih? apparent Usually
Spanish . Stew '
stew"1 fVLV? t0 reo'P ' Bpanlsh
TecTlveli Wy "om Privat ter lately
Chloeea brutlfS?'lB Bavlllt. w Mdrt
VS no'a'maV41" '
BJ i '
.
. -
.
l
.
Prion Tahn. i Kw ; I the result of
"hlnm Inrt aA,c5 to shredded by ma
1 HaVTdS.w old f,r atews. It Is railed
eat of tils i,w. tuniaier it is
would then be more digestible and more
stead .of frying them; and FnEZv thl'
, hambu 22Sf TU? J22
nourishing. Let her bake her chops lin
namourg steak beef into , a loaand
roast It lnt a covered pan, uncovering ,
It at-the last so hat It will, brown,'
Instead of molding the ohopped meat
toto hard cakes and frying it so that
' , Pjuat wrms on -the outside and the
inside' Is a aoggy, grease-soaked mass. '
For the strange tart of the frvin.
- Pn s that 'So few people know
hov.ta frtl Th, Imnv t..wI ... ..
1 .. -r. - T- J "" ..VT, .u SiWWk IU1
arucie so r that It is Rrease-soaked or
. dHedW Jhm, -or 'edg'ed KM
2..KSLSSM!-: Aui.ao :' . !
so that they win be savory and tender
or to fry In deefat eroq'ettes T and
.; m Misngr na creamy ann aeiicious
inside. " For,: be it known, the art of
frying is one of theunost dlffleult of
cuUnary acftomplishments. Therefore, I
WOUld beg Of hr whn la no an m riant
in thin lltM , A avoid thi nmmlMMrai,
use of tbe .trying pan. ... .' T
.Jihj .f7 roans' hogfsewlfe. In -
ati. w
lUUrgV ttjl IIT 4, - .
i."
U S .E M
tnade of oil and ehoryned aa
' lettuce and ououmbers. It Is so
streets.
e hopped .
upon the
Then there is the "oils dl versa," made of
vegetables and sausage, and sold on tha
streets at f cents a plate. -
The olla podrlda of the poori Plelty of
gourd (say Hubbard squash), potatoee, cab
bage ana any vegetables handy, a little
bacon and water.
The olla podrlda ef the Hehi One pound
of bacon, 3 or pounds of beef cooked
slowly In water In a clay not set In a
larger vessel, potatoes, cabbage, red pep
pyre and rice.' When It smells so good
that It makes St. Cecils stop playing the
organ In. heaven a local eaying), the sOun
la poured into a deep dUhj the Won anil
meat are put Into a deep platter and the
rice and vegetables poured over It. fierve
In two courses. . ,,, . .
The Bpanlah use quince as a flavor with '
the stew and also as a compliment or cere
mony. Sometimes they use apple in the
same way. In Inviting a friend or so-;
' qualntanos to dinner, they say, "We iiave
Qultioe in tbe olla today'
All this struck me as rather Interesting,
and t pass it- on.'-' ' i -
' ' BiJABarrar ic tchieago).
flo very Interesting that I copy It en
tire, believing that readers wlU like the
story as well as I. do. It Is a touch of
local color that appeals to the fancy.
Other recipes tor the national stew
are before ma While upon, the sub
ject, I will give two more, leaving the
rest for later Issues, It Is amusing to
note the diversity of the formulaa all
purporting to describe the same dish.
"Mrs. a. T. F.'? (Chicago) asks tor a
reolpe for Bpanleft stew. Here Is one that
Suits the taste of my family to a
wu,'beJ,t OIl.th rtun lnto'scusrea
X?JL about 1 pound of meat. Cover
With water and i mmsr until av imm
uooa a a-oent packasa of macaroni In aalt.
FAMILY
w:
ARB Indebted to a correspond
ent for menus for the first day
f the week.
SUNDAY
BREAKFAST
Nutmeg- melona ham and macaroni
mines, toast, grabam muffins, coffee,
' ' . ' '," LUNCHEON
Jellied chicken and celery, blackberry '
salad in lettuce - cups, cottage cheese,
whole wheat bread, tea .
' DINNER
Halibut scallop, potato bells creamed with !
peas, oucumbera with green peppers, onion
pickles, peech foam, golden drops, coffee.
?,ote. Use egg yolks saved from peach-'
foara for tha golden drops.) , ,
BECIPES FOrTr&E ABOVE
- Stowed Cucumbers With.
M '. s Green Peppers . " ,' V-
feed water for a quarter of art hdUr. Drain, t
si- ley In a shallow saucepan, cover with boll'
r lng water and cook slowly for half an hour.
' laeanwhlleY seed and remove fibers from 2
grees .peppers suid' cook until tender! then'
cut Into rings. Take out the cucumbers.
with a slit spoon), place' uepner Tings tplp-"
V)r.a wrt,lt rnslt.il hull..? ln.A n i ..
.!, ii., mvuiiu- auu lyrcr III,
and lemon Juice, sprinkling with salt and
pepper, (Oiislnal with tbe writer,).
, Peach Foam . v ,
Pare and' cut up halt a dosen peaches:
strain through-a sieve and mix the pulp
with hair a cupful of powdered sugar. Boat
the whites of I egt to -a stiff froth: add
these to the peach pulp and beat until they
"are anipoth and velvety, Turn Into a mold
and net In Ice until served. Fas whipped
ei'sant (sweetened) with It.
. JNAS.N1H V, O, lOak Park, III.). .
i
,
13 a? 11'' -' iwminea jroifttoca .uaaea, Willi union, utes more, or until tender all
i l! Wl I J. 'V . : '' Peel whlVpotatoes.-. lice them' thin ; . Baked Bquaih
S , f ifi f " - - ;.' , fna f tBem into saucepan of boll- , - 'Select small squashes for this
Ml)" .J lng water lnto which you havo nlaced 'Cut eaoh little suuash In half
Hi t ... i : ' 'j two Peeled OnlOhS. Onvw f lnnaliriiind wlaa- nsnl It mnn nnt.tha.
- X know you thin yo can; tut try'
for a while puttlngAhem Into the oven
instead of Into your .-favorite and nfuoh -t
snisunderslbod ntnslL'" ; tft yow.appre- .
' Jate that deleotabje and ivourdehlng re- (. -
eulU may fee obtained by oooklnguin the , V
oven such article is f4ah, meat,Tpota-. :
oes, apples, celery, rice, ebeeae iud-a -J V
dozen other thinjra that ;vou are. In the ',
" habit of frying? Of oourea, you reply,,.
S? lamb can be oooked. in' the oven, and
that apples and pptatoee eaa be baked
, therein the same old, way? but one tires
pt that Mfttr-of foodVr. .':,'..:
u am not referring to the ,"eaie old
w ox preparing the articles namea,
but t do want to call attention to the .
many "made-up" dishes and rechauffes ,
that you can set before- your family by r
using a little ingenuity and the oven -thereby
giving the family that whloh is .
fnore paiataiDii, more aigeatKHa, . more
nourishing , . and ' certainly mora eee
nomical than are the produots or the,
tyrant frying pan, 1 '.
. fThinlren an HoiMrnU V ' .
Cut a TOun ehlckMi Into nleaaa "m
for frioaseee. Wipe each plede with a
damp cloth, sprinkle lightly' with salt,
then dip in melted butter and roll in,
flour until well-coated, Jut the chlokea
Into the casserole and, when alt Is In.
pour la Hi cupe of sold water or ot
diluted chicken stock,- - Cover olosely
and ' bake . for 1H houra Remove
the cover and drop, into the caeae
role the contents of a ban. of yrenca
mushrooms, drained from their liquor,
a8t n Jv.?mI1,.?laJ''uJLof cw:
!?-TO.iLL" I T "
na wnea tnese are 'nee. tea, season to
may be thickened or not. as na lilt.
. flprmk!e the chicken with minoed Bars-
lev" and send to the labia
Sailed no.
goes wan witn tins disru.
- ' , . Baked Bound Steak
Lay a . thlok Vound steak on the-pas-,
try hoard and pound it hard on both
eldee with a wooden mallet until tender,
Rub tnto the fiber-of the meat melted
butter.' then spread over it ettp of-
- LSffirai SS
! ..yo wuld sheet of .mu.lo.
Tie un with a niese of soft whit twine
And j lay lq the covered roaster. ?-Pour
in a gill. water in which a teaspoon
ful of butter has bees melted and cover
closely: Cook in - moderate oven tor
an hour. When done, - transfer the
rolled steak to, a hot platter, thicken
the gravy left In the pan. and pour It
over tne sieax just oerore seaaing to
the table.
Baked Hash
; - Put through the meat grinder eolds
roast beef,, mutton or any other meat,
xo a cups or tnis aaa large 001a toiiea ,
0 T'H E R
pu,duTin,,?h. Jrsi
k-hi w.ii. ,ui tu tun nil. sawn vua
salt, cayenne pepper, finely chopped onion
oppea onion
,i wu Ri,u x-ajiiiown vuvase. ivver iriln
' a layer oi the macaroni, then a cupful ef
stewed forriatoes. Cover with cracker
i -crumbs and oour the beef stock over aU,'j
. .bake about an hour In a slow oven. .
NffiLUS 7. C. (Wbeaton, Z1L).
. i In answer to 'Mra O. T. F.'s" request
for Bpanlah stew.
This is the war X'make It: ' '
t Joint-a chicken and boll It for thirty
.. .minutes, aklmmln frequently. Then add '
. a can of mushrooms, a large stalk ef
celery. I green peppers, I onloni. a can
' of tomatoee or a pound ot freah tomatoes
, and a can of green peaa
; !, Olery, peppers and onions must be Cut
. ' small, . Md the peas aded i just before
serving. Season with aalt to taste. Stew
until the chicken la tender. It Is delloloua
"MraC. J. A. (Chicago).
Southern housemothers wtll-recognise
in this last recipe a strong family re
semblance to the famous Brunawlok
. tei so christened in honor of - the
county that gave the recipe to the state.
It is so much' more palatable than the
"olla podrlda". of tbe native Spaniard
that we must confess to a thrill of pride
' . la comparing the two. ,
: . Drives 'A way 'Mice
We have f wee cottage In the weeds
near the sea, and are shutting It up for
the winter. Last winter the field mica
gnawed, their way Into the rooms and
. made havoc of books and clothing, al-
though these were stored In boxes and
drawers. How can we prevent similar in-
( roada? HANNAH H. (Babylon, U t).
Strew' camphor balls and gum camphor
Wberally- among your valuables. Mice
'diallike the odor of camphor almost as
heartily as do moths. They never tres-
MEALS FOR
, MONDAT . v .
- BREAKFAST ' j '
-i vranges, cereal and cream, fishbane. BOS
ton brown bread, toast, tea and coffee. .
LUNCHEON
.Creamed eggs, brown bread from break,
fast, stuffed potatoes, lettuce salad with
pimento sandwiches, gingerbread and cream ,
cheese, tea, . t
' V - DINNER .v , k , i,
, "Onion oup. hamburger steak, molded and'
: breaded, garnjshed with fried tiananas; oar-a-
rote, creamed; browned swert potatoes.
Pineapple tapioca pudding, black cofCea
K i , . . ' - ' ,
1 ' t TUESDAY : VJ ','
" MV '-'BREAKFAST ' i ' r
Baked apples and dried rusk eaten with
cream, lamb's liver and baoon, French rolls, .
v ' toast, tea -and coffee. .
'i Lt'NCTHEON ' ;'
4 - Hash's hamburger steak and potatoes fa '
, left-over), minced aweet potatoes (a letl-,
, over), thin bread and butter, sweet crackers '
. - and tea., ' A'v , , . i i
Juliennesoup, fried chicken with chicken !
ndcrea.ii gravy, mashed potatoes. Span- s i
o.jHoe, canned peach pie. black coffee.
i 'c '.WEDNESDAY
Grapefruit, cereal and cream sa t-maek- ,1
erel with tomato sauce, " quick blaculta '
toast, tea and coffee 7 '
waat. tea and
Mince Of liver and baron fa Wt-mr-rl
v u.-v-ui,,. F, a,iu vi wmm anina Willi
Frenrh dressing cream cheese sandwiches
' (a left-over), oookiea and tea.
.1,,-, li.m.u. &. :T' .. . v.', '
v. ,i,v,- aiiu ubuuu wit-over),
rmmtmi.J!. ... ' 1
DIN N BR
fa left-oveV). rlca' uuat .
"i v-. -, w f w-sg. ..',,.
potatoes, chopped fine, and season with
: salt, pepper and onion Juioa Put this
mixture Into a greased puddingr dlab
Si .and pour over It a Urge cupful of thick-"
ened tomato sauce. Cover closely and
- bake for. a naif hour, then uncover and -
brown, ,,( -M,' ,
parboil. Drain oft the water, take out
me .vuion siuu .-arrange ..uie potatoes nu
layers In a baking dish, covering each " of breadcrumbs moistened with a very
ilj;r With a white eauc to which -av little milk, 1 egg. beaten light: 8 slices
u wunu urojj or oniop juice nave
iv
itfSh. S?M?. 25 t3ffl
Miatar .etfh. .h t";r. 1."
parsley and et the disk In the oven to
Daxe,ior a nair nour. ,
' Baked Tomatoes '. -
Beleot tomatoes ot uniform 'gle, wash
them and cut off the tops. With a
small spoon take out the palp, and add
to it enough breadcrumbs to stiffen It,
a green pepper shopped very fine, after
P . . 1 ' t " ST. . .,,., P ,1 1 V
1 j ' '' ' il,'.',H." ....". I.tTrl'f,,. .,V.--lv4
x m . in si 1 ." wa ' a -av . 'a' ... i,r. ; .aann ' at. , .r ,w sa. ? v;'t; i, . t,- : . .
's 1 i iii ,
S' EXCH ANG E
. . -
Htmemade Ice Crefrti ' '.
Tour answer to "Mra W. K. XX" (Pat
ersoo, N. J. does not suit ma I wish,
Nier to try my method of making os cream
at tome,
' ?.ku,on,y ure cream, whloh I sweeten
with Kranulafad sugar. stlrrTn until it is
dissolved. 1 take but 1 Quart of cream It
'""5 w?!2ld. ?v of Ice oream,
for, If it la. properly (rosea. It will double
dissolved whlchewlll he In a few minutes,
X pack the inner vessel of the freeaer with
alternste layers of eraoked Ice and aalt
.. until the freexas la entirely coverod, then
turn It slowly until I know by the resist
ance to the dasher that the oream is con-
Seallne-. Then. I turn very rapidly until
..'V. reslstsace slackena This Is the
"whipping" yoa give with the epoon
. Y.hen you open the freesnr. Now I turn
tlPV'tt.i1 ln 0Us flv m'nutes I . and
...u vuw- wir uuoa nut move, 'ine
, freezer Is then opened. , the, dasher i,vm
iZZ .t 1 uaaiwr taxen
out,, he flreeaer la re-oovarwl with Ice and
K'tSirl WU1 ert"Lm "
pe served.
Thta malrea nSa tnna, 4.TMa-. -i.i..u.'
. 1Msb lvuslrssaa Sllaaa, eMnas ia.. 'a - - . .
cream, whloh we Serve with fruiU or w th
fuo." " or nus are to be
added, I .mash and sweeten them properly
" andetlr ln when the cream goea mtothe
. f reesar. before It is closed and heaped
with cracked, lee and salt. - " ,vm
v?rf ?0, used rock salt and eemputed
tha it -took about 19 cents' worth for
. feu rreealpir. X have learned to buy "
kitchen or dairy salt by tha fcarrel, at
, 11.65 a barrel. Thla x use for all my
cooking and for freezing, creams, and need
but i cents' worth for each freeslng.
Here oream la IS cents a quart. Therefore, ..
J P? "'.''S ou: to 40 cents
' for fruit, and It cents for sugar, and
f .tll0.1 t,oh fruit creamv far
: better than the. caterers sell (plain) at '
A -WE E K
canned string beans, Junket, cake, black
eoffea ' .. ,-, :(
THURSDAY
i ' BREAKFAST . -
Oranges cereal and oream, bee on. boiled "
esys, muBns. toast, tea and eoitss,
- LXTNCHEON
, ry omelet - with chicken ' - gravy
(partly a lett-over), baked toast, salad of
string bean; and lettuce . (a left-overt,
orecksrs and cheese, bread pudding,- tea.
' ' DINNER 1 r "
Mutton broth, pork chops, apple sauce,'?:
scalloped sweet potatoes, mashed turnips,
baked custard, black coffee. ' .
v ' , . 1 Friday', ,V; i ' r
V . . , BREAKFAST .. "
Apple sauce, cereal and oream, bacon and
fried mush, whole wheat bread, toast, tea
; and coffee.
: ' I.UNCHS0N V '
" Scallop ot pork' chops and hominy (partly
a eft-over), sweet potato left from dinner, ,"
baked potatoea waffles and syrup, tea. -
' DINNER ,
- "yesterday's broth, baked halibut, mashed '
potatoes, canned ineea peaa, Indian masi
pudding, . black coffee. v 'y '
'' ',' SATU'EDAY .' " ' ';
-jT.l"1 rrel and cream, bacon and
Wed esge, ahortcake. toast, coffea and tea,
. , i1 lAmmKrn . 1
' ,C"!, .'.. "
Hallliut Pudding (a left-over), nntato miff .
( left-over), sliortnake n,imn,t : nnn. '
IfltilM rranlrpra dnrl .hMi iwm.in. a. iu
.night's Indian meal pudding with eauce,
tea. '
Black bean 'soup, corned heef, , ladles' .
Black bean -'soup, corned Tieef, , ladles'
'Mt' Wiurs.. .
,afswsay vvi.ow
; the seeds and membrane have' been re
moved; season with salt,- ptjpper, a dasM
of sugar and a.teaspoonfui'Qf malted
matoe. set them In a greased pudding
aisn, aprinKio mem ugnuy witn orown
pugar, cover and. bake' fifteen minutes;
then uncover ana bake. tor fifteen mln-
tnrough.
purpose,
leneth-
seeds and
but not soft.
o, onion, mincea ane. ana cup
vn V.'m4T ,k. ..1,1,. . a.,, II I'
1 Wl iu uiaviu MUUI
Si'. If you i-av. . little souo stock.
"-'u. ,V"", JE? "I1 B5
pepper, put them in baking pan and
vmi udiu tenner an .tnrougn, ,
Ham and Potato Scallop
! OTesae a deep baking dish and
sprinkle a few drone of onion juice
over the bottom of It Have ready hot
boiled potatoes. -sliefed, and" lay these in
the dish, and on top of them put a
p. or II per galloa The whole
. aa i nan an nour.
, . ' .a a M.. (LoulsviUa Kyv).
I know that pure cream recipe of old,
and can certify that it la as tine as you
say It la, I know, too, that It may be
, Xrosen with, plain salt, as any kind" of
cream or custard or sherbet may be i
congealed In a freezer where a dasher or
crank Is "used. Ths recipe that "does
' Hot ult yu'' '0B self-freeslng cream.
For tbm, rock salt must be used. I
oompute that the- difference In cost Is
partly made up by the saving ln the
housewife's time and labor. v
Ripe Cucumber Pickle -
X saw In a recent issue of the Exchange
a requoet for a recipe for ripe cucumber ;
pickle and green tomato pickle. I take 1
pleasure In sending these v to "Beth I,"
and hope they are what she wenta v
Pafe (Hriiimhrs rhete sea sHatLMa t...a .
not dad ripe; cut length wis and tora-p
put mil th edff with th oftpyip. Cut
into
stan
jiaV v'uwqg v& uuuvvnivnc sisv una nil
bars and salt
gfiun jar wit
th alternate layers of oucum-
"as aaaia sruiea ti. . . 1 .,''.-.,? ..
TsAVal thha sswsMit aalll' assi , J.aa ,
Then wash and drain. Pot (nto the
f'.yaiiuia: KatLie.suiu cover wun: a mia
ure of vinegar and water ln equal partev
Boll tor tea minutes and drain in a col
ander. Hays ready a pickle of 1 quart
of vinegar, iu pounds of aujrar, whole
cloves and cinnamon te taste. Boll for
one minute and skim; add the cucum
bers and simmer until they are soft. fte-"
move the small baga Hi whloh are tbe
apices; take up tho cucumbers with a
perforated ladle and pack into Jara. - Let 1
the syrup boll, five ml nates longer and
Jour ovesv the cucumbers. Put up in alr
ight Jara seal and keep In a cool filaca
, Green Tomato Pickle
' Slice 10 pounds of green tomatoes,
each about half an Inch thick. ' Let tbera -Stand
ln salt water tweqty-four hours.
- Drain ana bo l tender In c ear. fresh 'A
watar. rrin .11 ,hi. JH ..V1
toe, Into the nick Jin. kitfl. .ad ,
with a syrnp made of 4 pounds of .
sugar, I pint of vinegar and 1 table- 4
spoonful of cloves and cinnamon. Boll 'V
together for a minute beforepourlng over ' -
, the tomatoes ln the kettle. . Covft closely f
nd cook far five . minutes. Turn . into
air-tight fruit jar, and seal, whils hot. w
lira JTsUJh. . I A nihnv. Til I.
ii.wu lAmDoy. in.K " ,
' Tlrtth ( is? .than nA..I:'l.i -i.i v
Wwv. V- . UU,, - .V, 1,10,.' i 4
ho DO. with VOII. that thAv an aihat-araa '
wanted by "Beth W They are good if
enough to satisfy her, should they be '
as new to her, as to n,. ' . V: -.-
' ,, . . . V '.,.' "
. . . . v '
, Urtgttial Keapes ,. .
.'- I have had it in my mlfld'tor. some time
to eend to the Exchange some of my tested
and true recipes. Here ar one or two
things I have discovered and practiced for
in i self , whb-h may be useful to other
housemothers: - ' .
. 1. Do you know that graked horseradish
,-aauce we buy from the shops Is composed.
In A,, n Mrkl,- ...nu, - . . '
iAP'.0"1?0 ct''uP w" ' o much .
lighter In color than tha homemade that I
was puztled for a long' time to think, what " ,!
made the difference.. Sarrots seemed toP me
I VUI.IIJ,I :.,''."(' ,n '..'.i'i'' .n"
. " ,w. IVIIH UUIV'W lllllillh
made the difference.. Carrots seemed to me
tiiv uiubi iinoiy uuius,
oio, so, when I pot up.'.'
I mixed with every quart ''J
a cupful of grated raw' '
seded to cook'the catsup,
catsup mat year,
wmiriv puip u,ilui ii grama raw
carrots,' then proceeded tn cook the catsup
... ...w ' W 1 TTJ ,1 lllltnfllDU 1.11V l.uiu
and saved much time In the cooking! and,
as every one knows, carrots era an ex..'
caedlngly wholesome article of diet, I have
yui up catsup in una way jor twee years
Another original recipe: , ' . ,''..
' CaiTOt Salad ' ,
. , . ' .
' Tw ouns of raw carrots put through the
jlnder o.- grated, i eupfpf of apple. Jut-
small 1 Vllltflll mlntt Ml,,, i
t.. . ,i i,u .n...V ' j 1
. ....v v. .."a null nii.ni i ituiik muv,
! wivbi ,,11.11 iMi,jriii,n ia nraaHiiis,
chopped raisins Improve tha salad.
A tow
urern uorn lwusn
.Ten, large ears of cotn. 1 large head Of
cabbage, or half as much eabbage and
stalks of, celery, cut 4 small, onluna
layer of. cold boiled ham, minced. Over
all pour a gill of tomato Manor and
bake until hot all through.
1 . Stuffed ' Potatoes ;
' Peel good-sjzed white potatoes and
hollow out t place in each leaving a '
canoe or boat shaped piece. the
hollow with a mixture of chopped bam,
Chopped hard-boiled egg and hopped
green; peppers, seasoning' to taste with
J"', p.fpper d B,eUed butter'
"" " viv v vujiv.
Baked Corn'
, Take enough corn to jfill a pint -measure.
To this add a gill, of . mllk, a '
beaten egg., salt and pepper to taste
and tablespoonful ot melted butter, j
Stir in a teaspoonful of sugar and pour
the mixture into a greased baking dish. .
Bake covered for fifteen minutes, then
uncover and bake until brown. Serve
at once. . ... . , .
Salmon in- Green Pepper Shells -
oi1
. - Drain the liquor from a large can of
salmon and pick it Into pieces with, a
sliver fork, throwing away all bits of
skin and boss. Or,, boll fresh . salmon -
. and prepare it in the. same yi-aj;. Beaaon
Jhe fish with salt and" "pepper- and rub '
, nto it tableepoonfuls of melted butter. V
V Mix, with the salmon one-third as much'"
"" fine breadcrumbs as . you . have fish, 1
, , Have green peppers made ready "by re- -.,J,
; moving all the seeds and membrane
' through an opening made when the top
, Is out off, - laying the green shells In cold
watsr and bringing this to the boll,
' $Pen le"'n tna Peppers get cold In Jt,
isrein urem wen ana wipe tnera out. ana
stuff them .with the
salmon , mixture.
f laoe
a little
Flaoe side by side In a baking dlahi pour
ovnung water aoout . utem ana
" that instead of the water, and
maae or it a gravy, thickened, to pour
about the- peppers when yoa transfer
them to a hot dish. ' , ..
ditcuxt ft onion,
ti.,,1, n unt quarter OX
a cupful of salt, I teaapoonfuls of groudd
mustard. 1 quarta of .vinegar,
i Put all Into a large kettle sod bolt twenty
'minutes after the bubble begins. This wife
make more than I Quarts of ths relish.
Put up in email )ars and seal."
a Mrs. T. C. Jo. (Oubuqua la).
Other original and tempting recipes by
our Ingenious housemother will be pre
sented in due time. . ' '
' It is refreshing to see what a hold
the revival of practical and enterprialns;
cookery has taken upon the minds and
affections of our younger generation si
housewives.;
n wk t. .. . . . .. 7
Home-Brewed Beer
j i
" vT8? "! nnd. Inclosed a reliable recipe
for home-brewed beer and ale. as requested'
n the Exchange. Iu manufacture ie
dying out In England, and I do not be.
lleve any one in this country will under "
a take to provide the equipment and wait
v two yeara for the beer. - However, as the
recipe was asked tor, It may be of interest;
Strong Beer and Ale '
The temperature In March and October
. TTm.iVtvot.aVlft 'op making malt liquors, .
mVBKJLl.b?"5"" 01 malt t0' " hogshead
for beer; tor ale. Pour on a hogshead
Jf warm but not boiling, water; mash
"Jurlng heVfirat half hour and then le?
atand JW hours without stirring. For beer
"V, :.'., PS"11.3 of hof to tn" bushel
. ?K-miIii,,0.r aJt ' Pound. Boil hops with
the . wort, two hours. Cool a pailful and
v'JirU.? 11 Possible, mix thS
Jl ?'htJL maZ be left vnm 'hs following
head.- When the
nd.". ot itl'?Ps at tbe bunghole
and fasten It up. After one year puV-Jn.
bo les and let stand another yean it
will keep several years elcht or tn.
w r..u.i. z. "T" '""J." msoe
remaining malt by repeating the nr
'v. A mlliier table, beer may be made from
,""er M. ""L'rew h ben drained off.
process
' Angeles, Cel.).
Our member from Log Angeles sur- v
raises shrewdly that In this day and
country few would wait -two Vears for'
the ripening - of anv - heveraire 'hi.
'ever stace the reclna ml. rntfZl
htt, hp, "
r,rtia wsri uZzrrZemS m "t-., .fcMr- 1
,w..vrno uiftim iiwii His a uuuuau ik .tw , :i,
1 Th Ant 'Pfiti - -
,- ' , . 'Jf 1 eit ' .
the Exchange arequeat for se
P'e,h0(I. of setting rid of ants, I venti
to relate mV exoer enca
some
to relste mV experience.
0,11 Vi ' ou'd not keep them
away, do what I would. Everything was'
72 'vT",..wU' th"m , ma? up ray mind
to leave the house unless, f could devise
some wav of eaf-rmlnatlng them.
I devoted a. wholj afternnon to this '
undertaking I Hiii.il twn witVJ Z
viS'J' ."'""Ii i,Mt ,'"ra on the atove and'
Ua 'I04 ?"? nni "". When they
SJil ,1? ,boi1V" J?!nt- I brought out
... as a ct v vivig I in. Willi U - sVUKHr Vk'llgs lr sanr '
thi "kitrhVJ taidr S,? f t"f fshpan on.
i "M i .S3 ? i ' ut over
lJ .fta aiH5croc$ b,Lck to rtla
Pv'info t f-' ,w "''notes X
dipper of hollTnay uaiir uZia i. "ree-quar
to the jtoi of ShJ i.?ii11l il ?."wn l0
rii t&wrA thi tsliiSS lft,nT th
"'!S' SiV! HVf nulckly
Nl in. .n'.s "a,':" w ,n HUlCkly.
. .l5 ti- crJck" .wsrmid TSStf
, I todk, the crock to the kl7Av,n --!
lenJ?aiKkUhmJfH" ,h" A' " :
'.feeted asntrv. -The oneratlnn .1 .? JJ
, as tine akt spm-Ttrrd.. It took nil in! a."5 -'
noon, but It was worth V. , J ilivef aaW
anuther antln that pniitrv! , r."a t
Mrs: w. m. (Prescott, ont.).
I congratulate you upon tho ItWenlOus
.devlte find upon the. good story you
Himafl"nf lf -' ,D14.th9 antscea.e -entirely
from thj land 7 -That is.' did
Usually, when driven from one quartet,
they' betake, themselves to another.
1
X
" m i mi i 'C, i