THE OREGON SUNDAY JOURNAL, PORTLAND. SUNDAY' MORNING, JANUARY 21, 1912 THE PEOPLE INSTITUTE OF DOMESTIC SfciEMGE-.;-v:--.:' transportation, fete.? you may blindly choose the fire that wui costt Let an expert, who has figured out every aspect oj ' the important eubject, e' 8fws'thvre ere always circumstances that preclude th possi Mity of giving a fact that can be universally truek but, broadly speaking, 'Tto&ikto Mrffaret J. Mitchell, of the Bru School, of ' New York, mavpul out your old-fashioned, expensive, back-brkinghr. if to, it will not have been written in vain, -Any writer who canecwnate the drudgery of the kitchen is serving womankind. You may be sur? that it il:. JL'.J.f. vni a, it will supply o modern money- cnd-labor-savlng method to ease the work. With a destructive and W etrur.tive criticism, enforced by intelligent application the first pnncipu ef domestic economy, the well-known to th uietttut to whicn you belong. , By Margaret J. Mitchell The Brace fcheol. New York. m HB old-time kitchen flr used to a relied upon to heat th kitchen Xin-wtatetrsurvirt - 1S anfSv for th house and aerv for laundry .jsswpesee l-d5iairff 'IWWnSiCTP? Jar funotion pf cooking the meals. In thoasday,-when wood and coal 'were"" th only.ya41able fuels, this was per haps the best that could be done, al though the kitchen was unbearably hot In summer, th hot-watei supply was apt to be somewhat uncertain, and al . ways there 'was the weary task of car rying fuel or- ashes, keeping th hearth and floor fro from coals and duet and a more or less constant attendance was . Mqutoed to keep the fire going at all, While' 4t Is lully realised that in many kitchens these varied demands are still (road and must continue to be made, upon the fire, it is by no means true of all; and where the building of a new . house Is in your control a modern ideal . may as well be followed as to repeat the ' 1 errors and atupidlties of the past. We have now a much larger choice of v fuela than wae used or known formerly, as well ae much more varied conditions " ot "living, and It by no means follows thaw, coal or wood to the beet fuel for all caaea. How much more rational to heat the kitchen in winter by steam or - furnace, or whatever method U - used for the rest of the house, rather than ' to roast the cook. In summer in order . that ehe may not freeze In winter! Gas hot-water heaters are now obtainable, and there steeme no reason why other -, fuels might not be utilised for this pur Ijose, ' entailing only, the expens neces- -MENUS AND RECIPES FOR A WEEK FROM AN EXPERT IN COOKERY 1 3 . . ' - 1 ' I Thim tttnartmjmt tnifl h lnnM . AHt-m 2. month. The plan will giv th housewife the benefit of wide and varied experience, and will present topics of interest to all. i ; ; Conducted by Mrs. Anna B. Scott s . Cookina Expert sad Feed Economist. I HAVE tried to giv twenty-one good, substantial, well-blended meals, for midwinter, with a good variety of meats, winter vegetables and fruit ifWiatever appears In these menus is Available m most cities sod larger "towns all over this country. ''.There are always some exceptions, but we can easily find substitutes. I have given with each menu the recipe for one of the dishes, and If any of - the readers do not understand them ehey can write fur further information, which I shall gladly supply. ' We are using some left-overs for the following meal or for the next day. (We have changes In both ' plain bread and in hot breads dally. . . We are not using very many eggs now, owing to the high prices, it Is best to use wat Is in season. When ' egg are available and at a reasonable . price, then we can have egg dishes levery morning and desserts made with The . following are the menus and recipes for twenty-one meals for four persons, two adults and two, children. - ' MONDAY BREAKFAST Hi ' -Arvy Dates with Oatmeal 1 Egss prepared In Cream 'Whole-Wbeat Gems . Coffee or Cocoa I. ' Eggs Prepared In Cream " Into each custard cup or ramekin put , 1 tables poonful of, cream or milk fop, , break 1 or eggs into each, dust with a little salt; set the cup in a pan of boll ins; water on stove and boll until the effjt Is eet. , You can- have it very soft or medium done and this makes a very pleasant change. - LUNCHEON ' , Spaghetti with Tomato Sauce Coleslaw , Bread and Butter Uarshmallow Cake . Tea or Milk ' Spaghetti With Tomato Boll and blanch 1 cup of spaghetti; briwsh a baking dish with butter and pour in the. spaghetti; pour over cream nance and 1 cup of strained tomatoes; sprinkle with breadcrumbs and bake 30 minutes In a hoi oven. 8 a u ce Pu t 1 tablespoon ful of butter into a eaucepan, add 1 tablespoonful of Hour, mix, add I cup of cold milk slowly, stir until smooth; then add t tablerpoonfuls Of grated cheese, 1 tea-, rpoonrul of salt and a dash of pepper. Mir until smooth and pour , over spa gnettl. DtWNER flour tnsde ft-om left-overs j ' Pork Chops with Brosm Gravy '.' Apple Sauce Creamed Potatoes " - . . . .. Buttered Boete ' ; . STune Pouflle , ' T ' . f : : Coffee. "' .hVM'vy'Soup V 'iVVy Vyv .Our soup I made from the left-overs. . w have a little gravy from yesterday ' laxl a little onion; ther wat a deviled rjlBE old lament? "one fir .. burnt out another" burn- " ing," is just an applicable to the kitchen range as it was to the love story in the centuries gone. The little saying hold much of vaU liable import to the housewife. On , fire ought to take the place of an other. Our grandmother should furnish a few brands of light to. modern-day housewives, 5 but w have no right to use methods of , other days. - Progress ha not for gotten the kitchen fire., ; ' The question now to be an swered is, Just which method of heating and cooking is the best? . You may not be fully cognizant of the existing conditions of supply. instructor and writer U tntroaucl sary for heating th water, Instead of that required to keep up a great Are, which is often not called upon to do anything (or hour mX a time. Where laundry work must b done In the cooking; with the -.elothesv Thter would Trifl out electricity " and som fuels ilk alcohol on th soor f expense.- But except for this w can--dlspoee of th complications of warm ing th kitchen, providing hot wtater and doing laundry work and consider the kitchen fire as primarily a means for doing cooking. Thl will mak th choice ot fuels a comparatively simple matter. y . Coal la probably the commonest fuel now In use for kitchen fires, and while It Is the cheapest under some conditions, on the score of overheat ing the kitchen la mild weather, -scattering dust and Increasing- the kitchen work enormously, we can condemn It unqualifiedly. Where there Is a strong servant girl who can carry coal and ashea, rise ' early to get the fir going In time to cook breakfast, endure the sweltering heat in warm weather and be con stantly on hand to attend to 'the cooking, coal may still be used. But the coming servant (If there be such a person) and the housekeeper who does her own work will find coal al most impossibly laborious. To compare fuels Intelligently one must know bow much It costs per -hour with es.cn to keep up a fire and bow much work such a fire will do In an hour. The price of coal varies In different localities and at different tlmea So does the price of gas. To make, a - basis for comparison the potato left and one stalk of celery; purchase a very small piece of soup meat. Just pound : put It on with t cups cold water and add 2 tablespoonfuls of cut carrot, I tablespoonful of cut onion; cut the celery and let It boll two hours. Take out the meat, cut It up Into small pieces, put back into the stock, add the gravy, the left-over , onion, and the potato we remove from the skin and add also 1 tablespoonful of salt, a Uttle white pepper and 1 tablespoonful of chopped parsley.- Many times you can use all th left over vegetables by putting them Into the double boiler with 4 cups of milk, boiled and strained; thicken with l table spoonful of flour rubbed with 1 table spoonful of butter; add and boll two minutes. Serve with croutons. TUESDAY BREAKFAST . etewed Pigs Wheat Breakfast Pood dreamed Frtssled Beef on Toast Hot Parker House Rolls Coffee or Cocoa Hot Parker House Rolls y tree a milk bread sponge and when well raised and ready to shape roll out on a floured board, as you would pastry, ' end spread with melted butter all over. Fold the dough and roll out again and spread with melted butter; cut with oval or round cutter, press through the mid- ' die and fold over, letting the edges come together; as they rise they are apt to spread. Put Into moderate oven, on a bake sheet, for thirty minutes; when brown brush with a well-beaten egg, 1 tablespoonful of milk and 1 tablespoon ful of sugar, mixed together, and return to oven for a few minutes. LUNCHEON . . ftlce. Croquettes . Baked Bananas Bread and Butter Cocoa or Caramel Coffee Rice Croquettes ' Two cups of cold boiled rice, 9 table- , spoonfuls sugar, 2 eggs, teaspoonful grated nutmeg. 1 taHeepoonfuil milk. Put the rice into a bowl with th sugar, 1 well-beatMi egi and th nut Roll between floured hands Into cone shapes, then roll In breadcrumbs ' and dip into l egg and milk, beaten together, and again In breadcrumbs. , Fry to deep fat. v -. , . - .' .. Lemon Sauce One cup of boiling water, 1 tablespoon Jul augar, M, lemon, a little grated rind, 1 teaspoonful cornstarch. To the boiling water add the obrh starch mixed with a Utlte cold water. ' the sugar, demon Juice and rind and a little caramel for color. Pour hot sauce on a platter and stand the croquettes la the sauce. y DINNER .Bean Boup , y , Baked Veal fie Btewed Tomatoes t Endive Baled ' BUno Magt Coffee . table given below baa taken eoal at - II a" ton and also at ' 7.71 a ton. v If you say more than the : higher - prlo. the weight ot argument will He even more heavily against coat. you pay less than. 25, coal will prob ably , be a cheaper fuel , tnan any others, t least as long as the prices for th other fuele remain aa they now are., yy. .V v .v-y - y.A?.. For convenience the price of 11 per thousand cnblo feet of gas Is taken, as this Is ,a fair average price for manufactured gas. If gas Is cheaper than that, the argument for gas as a kitchen fuel .Is strengthened; It U coats much more than ft It will h by so much less idvan tag-eons. Two prices : are given for electricity, as that varies greatly In different lo calities. In the tabl a coal . Are, suitable for baking, In a good mod ern" type of . stOY. managed by an Intelligent . and .trained -i woman, t Is compared with on burner turned on full for the other fuels. . - , ' AeMont " ' Oos Fad- ' Ost '.,. per hour. per honr. CoJTr....5 00 torn , libs, y axcwi Coal........! 7.T5 ton " 1 lbs. All ' ou ...i.oo icode.rt.it toia eft. A to .on Keroesa...: 0.1 J gaL . 1-15 fl. ,,. ... . jOW Gasoline. 0.1 fU. . l- iO. jOim Alcohol. . ...ton gsl. 1-ltgsV ., JUS ' Electricltj.iO.W kiloeatthr. m W. ';' .V : .028 Slctricitr.0.U kilowatt br. (71 W. JUbl Ton may argue , that coal' at 1 cent and a fraction per hour will provide for cooking several articles at one time, while an additional burner will have to be lighted for each separate dish with the other fuela -This would hiake.lt look as though eoal were Infinitely cheaper than the other fuels. But we must remember that a coal fire must b kept bnrnlng all day, whether It Is In use or not. while the other fuels may be turned off when not In use. If on wfex obliged also to leave the burners turneoNin full In order to cook, the cost of cooking, with the other fuela would be much greater than with coal. $ut, as a matter of fact, when food Is once heated a very low flame will keep It cooking,. sojhat,.. except, with, ahjohol or' xrther-fuels need b Uttle fr any mor... expensive per hour than with coal, and may vea b considerably cheaper - by the day. on account of the hours when . ther is no fir at alL To mak an actual comparison, not merely a theoretical one, between coal, gas and electricity, one whole day's cooking, including baking bread and cake, was . done with each, the same meals prepared In all cases and the fuel ' consumed measured. This was reported fn the Journal of Home Economics for December, 1909. It was found that with coal at S7t7S a ton, th day's work cost 10.125. while th sam work done with gas cost $0.1475, and with electricity, at 19 cents per k. w. hour, XL A is hard for you to compare' these prices with those in 'your own homes, tor it Is so unusual to compute th cost of fuel for one day. Perhaps if we tabulate this In the form of a monthly - expense It will seem more intelligible. At the rat ixr U of ... 10.126 ... .1475 .... .... l. Cost per month. ' .7S 4.43 . WOO Foat, -Coal .................. Gas , Electricity Probably v the monthly bill would be less than this computation, since all -thirty days would not be baking days. There would be less reduction in the coal bill than in th others, for the coal fire was not much mor than would be Baked Veal Pi Purchase lty pounds of stewing veal, wipe With a piece of wet cloth, cut Into small pieces: put into sauce- ?an, cover with boiling water, add I ablespoonfuls of cut onion and boll slowly VA hours. Add 1- table spoonful of salt, teaspoonful of white pepper and 2 cups of diced raw potatoes, boll 20 minutes and add 1 teaspoonful of finely chopped parsley and 1 - tablespoonful of flour mixed . with a little cold water. Boil 3 min utes. Place between crust made as ' follows: Two cups of flour sifted Into a bowl with 2 teaspoonfuls of baking powder and 1 teaspoonful . of salt, rub In 3 teaspoonfuls of short ening very lightly, and add Just enough cold water to hold together; divide In two and roll out. Line a fian and put In the veal and potatoes, eavlng a little of the gravy to put' over the top.. Roll out th other half, put over the veal and brush the crust with the gravy; put In hot oven and bake 20 minutes. "WEDNESDAY BREAKFAST Oranges Cereal Bgtts In Tomato fiaus Plain Milk Biscuit Coffee or Cocoa - Xgtrs i& Tomato Sauca . . Three eggs, 1 cup of tomatoes, teaspoonful of onion juice or grated onion, 14 teaspoonful of salt, a dash of white pepper, half , teaspoonful , corn starch, 8 rounds of stale bread. Put the tomatoes on to boil in a saucepan with the onion, salt and pep-., per, boll three minutes. Mix the corn starch with a Uttle cold water and add to the tomatoes, boil one minute; strain on to the platter or baking dish, which has been brushed with butter; place the rounds of bread in the tomato, tlien in th center of each round put an egg, being careful not to break the yolk; al-! ways break an egg Into a small Mh first. Dust with a llttl salt and pepper and put a small piece of butter on the top of each egg; plaoe in a moderate oven for ten or fifteen minute or until ', they are as Arm as you like them. Re move from the oven and serve In the dleh they were baked In; garnish with parsley. : y The stale bread Is cut In rounds of an Inch thick with a large round cut ter, and) the center is cut out with a smaller, cutter. If you do not have a large cutter, place a sauc dish the slse desired and cut around with a paring knife. I LUNCHEON - ' Cream of Tomato soup, with Croutons Creamed Dried Lima Beans Pickled Beets Wheat Cereal Pudding ,.. 'Te or Milk Cereal Puddlngr . ' On cup cold boiled cereal, 1 cup cold milk, 14 teaspoonful - of salt, S table spoonfuls ot sugar, 1 gg, 2 tablespoon fuls ot chopped fruit. Canned peaches, pineapple, currants, raisins or any left-, over fruit can be used. . 1 Put the cereal and milk Into a bowl, mash until smooth, then sdd the well-, beaten egg, salt, sugar and fruit. Brush . s small pudding pan or custard cups needed td cook ordinary meals, while a great saving Is mad when the gas ana eiectrlo ovens are not in use. Only thirty-three pounds, ef coal ' were used In this day's work, which was certainly a moderate quantity. Although w find coal the leiet ex pensive fuel - fori doing , a large amount of cooking where all th stove space can be utilised, it la not so where oaly a small amount la to be done. ' for this will require . as much fire as If th whole stove were occupied.- -V V-y ' By comparing the cost per hour ft will look as though kerosene and gas oline are cheaper than gas; but th fact J that they require something like half as long again to bring a given amount of water to a boll shows that ' the heat they give la less Intense, and this makes them really a little more expensive than gas. Alcohol takes twice as long as '2 gas, so 1 that what gas will do for 1 . cent, gasoline will do for LI cents, kero sene for 106 cents and alcohol for 10 cents. ' It must be bortie in mind that while these figures are based upon careful ex periments and not upon guesswoik, they are only approximate; that different ex periments with the same fuels show , somewhat different results, since stoves and .their management vary. But they ".r enough Jhe ..tmtb.to aerve . as W10 & adopMoirora flreless cookef"81 fcame.-beaa; -epMt' peas; 'Dolled- " WUI one seen that a great svg caa ha, ffeoted by ung. on of the fuels which may be burned for a short period and then extinguished. Here the stove Is used only to brine food to th boiling point, after which the tireless cooker carries on the re-i malnder of th process without further use of fuel. The prlo or the flreless cooker Is undoubtedly what keeps many housekeepers from buying; but a con sideration ot the cost of stoves for all the fuels under discussion, as well as flreless cookers, may throw some Ught on Che question of whether fireless cookers are an unwarranted expense. Kerosene and gasoline stoves are about the same price $10 to tU for a good type having; three burners and an oven. Three alcohol burners will cost about the eame, but no oven is In cluded: and baking cannot be satis factorily done on alcohol stoves, as they now are made, even If a portable oven were placed on them, because they do not give heat enough to bake In a reasonable time. Oas ranges of good make coet somewhat more, but . provide four burners and an oven for $16 and up. A coal range or stove that , would meet the needs of the average family would cost twice as much as the gas stove or more, while electrical outfits, which have to include the uten sils, ar about three or (our times as with melted butter and pour In th mix ture; set in pan of boiling water in hot oven from 25 to SO minutes. When cold, turn jout and If you have a little fruit Jutoe pour It around th custard. . DINNER , Scotch Barley Son ' Boiled Shoulder Lamb Caper Bailee Hashed White Potatoes) Bscalloped parsnips Peeper Oabbace 7 caiamsi Jelly Coffee . Escalloped Parsnips Wash and scrape 2 large parsnips and put Into cold water. Cut the parsnips . into rounds .and ..cover with boiling , water, and boll from 23 to 40 minutes, or until tender, without a cover. Drain. Put 1 tablespoonful of breadcrumbs Into the bottom of a baking; dish and 2 tablespoonfuls of cream ssuce and of the parsnips; add 2 tablespoonfuls of cream sauce, 1 tablespoonful of brown sugar and the rest of the parsnips; then the balance of the cream sauce -and 1 tablespoonful of brown ' sugar and 1 tablespoonful of bread crumbs over all, Bake in hot oven for 20 minutes. , Sauce t tablespoonful butter. 1 table- . spoonful flour, 1 cup cold milk. 1 tea spoonful salt and a dash of whit pepper. . . - - . Put the butter Into saucepan, melt, add the flour, salt and pepper, mix and add the milk slowly. Stir until smooth and creamy and cook 2 minutes. ' .l,.;.rti,THUESDAY::4-f:",'r'' . y BREAKFAST -Btewed Apples Cereal, Potato Omelet. - Waffles and Honey, i Coffee or Coooav '. T. Waffles '. .. - One and one-half cups flour, 1 cup milk. 1 egg, 1 teaspoonful baking pow-, k der. 3 teaspoonful salt, 1 teaspoonful melted butter, 1 teaspoonful sugar. ' Sift the flour, salt, sugar and baking powder Into a bowl, add the milk and mix well: then add the butter and th , well-beaten egg. .Mix all well together '. and bake In very hot waffle-iron. In maklnar waffles be careful not to put too , much batter Into the waffle-iron; that is the fault with many wattles, ,y.7f LUNCHEON " - : "Hashed Lamb on Ttosst y Baked Potatoes Fewer Cabbage , Whole-Wheat Bread' and Butter OInger Cookies Tea or Caramel Coffee ' ' . ; . "y Pepper. Cabling On small head of cabbage 1 peppery 4 teaspoonful celery seed, hi teaspoon ful mustard seed. 6 cloves, 6 allspice, 1 . tablespoonful of sugar, 1 teaspoonful of ' salt, half cup vinegar. Wash and chop the cabbage fine and lay in cold water half- an liour. . Chop the pepper fine.' Drain the oabbage and ' add the pepper and all the other in gredients; mix well.. :' DINNER. -''y'y-i''-Xi V; ,, r Cream of Lentil Soup - Beef en . Casserole- ' , gweet potatoes, Southern Btyle Cream Carrots Colesaw v Gold Nuggets with Lemon 8aue ' . iy '" ; ' y. ; !ffo- ' ' iSyO-1 . Beef "en Casser'ol Onwj-sxnfl . ball" pounds boofc l'trtlar. V J f3 . MI, xpna!v as the coal ranges, running up to (115 for even, a moderate outfit., tireless cooker, with either a kero sen,' gasoline, alcohol or gas etov,' will cost no more than a coal range. I realise that the case for the flrelees cooker has still , to be argued for most people A , better understanding of Its use Is needed, and also, a realisation of the many advantages It presents) aside from the mere economy In fuel which Is here emphasized. How much this amounts to has not yt been fully de termined for all dishes, but with boiled, steamed or atewed foods all th fuel after 'the Initial heating is saved. This "means '.that the greatest saving will come with those foods which would otherwise have to be cooked the great- 'est length vof time, such as cereals, pot Bla- l ""'f" wuWmhb- " V1 T'1; were maoe m which It was found that rolled oats when cooked on the stove consumed $.008 worth of gas, whereas with the fireless cooker' only $.009 was used. Nearly 0 per cent of the fuel was thus saved. With dried bean $.012 paid for the gas when cooked on th stove, $.003 being required wl,th the flreless cooker, only one-sixth as much. When used fox baking, th sam . principle applied. Bread was no cbeaper when baked In th fireless cooker, as It took as much ga to heat the stones as to heat the oven and bake the bread: but with baked beans the gas oven coat $.064, whereas with the fireless cooker it cost but $.019, only about one third as much. To see this more clearly It may be arranged In a table, thus: Cost on With flreless rereentace aasstovet cooker. savoa. Rolled eets... .10.008 M.OOOt s - Dried beans... .01) . .Ooa 83 Baked beans.. .S .019 tt With th present style of stove and ranges so large a proportion of th heat : generated Is radiated away and lost that .it has been said that cooking In the' ordinary kitchen range Is merely ev by- product of wasted heat It seems plain . ly Indicated that - If w could : 4 tt -heaitmg of our food In a confined and Insulated space we should save a large proportion of this wasted heat;- and with this In view, som experiments " were mad with - flrelees cookers Into spoonful of finely cut onion, 1 small car rot, cut fine, 1 tablespoonful cut celery, 1 teaspoonful salt, teaspoonful white pepper.. 1 tablespoonful flour, 1 table- - spoonful finely chopped parsley, dash paprika. Purchase chuck or any other cheap piece of meat. Wipe with a wet cloth and cut Into small pieces, or let remain whole (that Is a matter of choice). Put the meat Into a casserole dish with the onion, celery, carrot, salt pepper and paprika; add 2 cups of boilins; water and bake In hot oven 2 hours, adding water " if necessary. Put the meat in the center of platter, mix the flour with a little - cold wter, and add to the-gravy .- Boll 1 minute. If It is not brown enough, add 1 ' tablespoonful of caramel. Pour ; the gravy over the meat and vegetables and sprinkle with the chopped parsley. Garnish with sprigs of parsley. , . FRIDAY k BREAKFAST Stewed Prunes Cornmeal Hush Boiled Mackerel. V V Hashed Browned Potatoes 1 ) , Toaat Coffee or Coco. ' . Stewed Prunes Wash 1 eup dried prunes through sev eral waters. .Put Into a saucepan with 2 cups cold water: put on Are and let come to a boll. .Cook slowly one-half hour. .Do aot add any sugar. r " 1 y LUNCHEON ' "js . - Eggs a Ms1 japan . Pickled Beeta Brown Bread and Butter , , , , Grape Marmalade Ginger Cookies .';" Tea or Milk. " " Egg a la Japan Two cups of rice, eggs. 1 cup of . milk, 1 tablespoonful of butter, -1 tablespoonful of flour, 1 tablespoon ful of chopped parsley, teaspoonful . of salt, a dash of pepper, teaspoon ful of curry powder. ; Boll the eggs hard.' Cut In half . lengthwise; spread the rice on a plat- ' ter and - lay the eggs In the rice, then pour over the cream sauca Gar nlsh with chopped parsley. Rolled Rice-Wash the rice through several waters. Put' on in 2 quarts of boiling water and boll 25 minutes. ' Blanch with boiling water, spread on . , platter and place m oven for a few , minutes. -y- Cream Bauee put- the butter-. Into . saucepan, melt, add the flour, salt ' end pepper, mix and add the cold milk slowly, then add the curry powder ' and stir until smooth and creamy and pour over th eggs. ..'"......y'.,. !,:....-.,!.. v ;L.;.y. r..Lt:-K DINWBB .iyy-ili..: "7 7' 12 Cream of Celery Soup ' Boiled Halibut - auce Hollandalse - . . . Browned Mashed Potatoes , , :' Savoy Cabbage. German Style : ' "' ,. ...Apple Pie, Coffoe . f . ''M, .yyy - Savoy , Cahbage :i Vfy'f ' One small head ' savoy cabbage, 1 tablespoonful of butter, X tablespoonful of flour, A cup of cold water, 1 tea- ' spoonful of salt, a dash of white pepper, 1 tablespoonful of lemon Jirice or 2 tablespoonfuls taragon vinegar, tea- Wash and out the cabbag into small pieces, put on in too Ming water enough to cover and boll 46 - minutes or until -tender. Drain and pour over r the sauce, mix well and cook three minutes.. ; . Sauce fut th butter into- a sauce , pan, m,c;t, add 'te flour and onion Juice One hour well invested IF BOMB ONE suggested to you that by following a oertaln plan you could, recsive untold returns from money Invested, you would consider; It, wouldn't you? 'With reliable honesty of purpose and integrity In , all business methods we claim your attention, v . . . ; v : ,y - ' y Here Is a chance to invest One hour to wonderful advantage. If yon ar Interested In the betterment of home conditions, the Improvement of munlc- Ipal or state laws; if humanity means something to you, and In your heart there is a wish to do something for mankind, here Is your opportunity. Join the People's Institute. Spend one hour a week with eminent au thorities on dietetics, food, home economics, domestlo arts and sciences, and' by exploitations of the general truths do your little, part In the great move ment of -the world." 4';-:, Ht.v;?;;u-:.;vf;-'f- V Tou cannot realise how much your one-hour Investment will pay. It is -too great an. opportunity to miss."' Ay-'; :','.- --y.; y -y-v , Next week Miss Alice Lakey, who was one of the first women to work for the passage of the national pur food bill, will speak to the members of " th institute. Her subject wilt be "Th Pure Food Law and the Housewife." Other widely known eoatrtbutorg't; this W-:arrfy--;-; y;y.''Vv :y: -' KB. m. M. AIXKW. "T;v rr-'T ': Chief of Food and Drug Division, Ken . tuck? ACTlcultural Experiment Station. sfBS. M3NEBVA B. ANOELt, yy , . lecturer oa - Domeatlo Sclenee, ; Brook ., lyn, N. T. .. , .-. ,y iV.,.,.,; UM. RACHEL FOSTER AVKKY. . , Social and Political , Economist v .Y: HISil IDA COOBWECXi BAHBY. ' Director ot .Domestlo Science,. T. vr .i,v.C. A., Worcester. Mass;, y .& f.y UXSg L. RAF BALDEBSTbW ' Laundry Expert. Teachers Oo)legi Columbia- University. Mew . Tors. . HARRY JB. BARNARD. B. g4 , ; ' - . r State Food and Drue Commlaaloner Of . ' Indiana. . . . ' ieoturer . on Domeatio BCience, Do ers' partment of Beonomloa, Teachers' Wlege. 7olumbia. Untveralty. Mew I or it. y " S5mentt'oT' Setnl strr. ' Celles f tht City of New York. .' ' MRS. WINNXFBED HARPER . COOLEY. ... . I National President of the Associated Clubs of Domestic) Science. , - MRS. ALICE DYNES FECUNO. " Formerly Head o( Department of Home . Economics. Iowa State College. MISS WINIFRED STUART OIBBS. Dletetlo Specialist. Aasocistlon for Im proving the Condition ox the Poor, New ' ' MISS EDITH HAIX. ' ''; Institute ot Domestic 8clenoe. Northera Illinois Normal School. De Kalb, 1U. MISS CAROLINE Im BTCNT, Domestic Sclance Writer, Jamaica Plain, Mass. MISS ELLEN A. HCNTINOTON. Director Department Horn Economics, Agricultural College of Utah, Lotaa. . . Utah. MISS HELEN LOUISE JOHNSON. ' -Teacher of Household Science, Water town. N. T. . MRS. LILLIAN JOHNSTON, ' Domestlo Science Mpert. (.nicage. uu MRS. ALICE OITCHELL' KIRK. ' DomasUe Solence lrecturer. Clave- land, O. which electrldtr was Introduced, so that even th preliminary bolllrfg- of the food might be done In th closed flre less cooker and the beat usually lost during this part of th process" be ab sorbed and retained by Its non-conducting walls. The results Justified our ex pectations. The Xood continued to boil for tan minutes after th electricity was turned oft, and at the end of an hour Its temperature was 200 degrees Fahren heit, only twelve degrees) below boiling point. Baking was also tried, with a similar saving of fuel. The ovens of eiectrlo ranges are mad on this, prin ciple: but tb walls are not thick enough to keep In evil the heat, and electricity is as yet too expensive a. source of heat to be within the means of th publlo in . general. A combination gas stove and flreless cooker is now on the market which, promises well. It consists of an oven withi thickly insulated walls, re- quiring but one smaller burner to heat It. As this burner Is Inside the oven prac- tlcally none of its heat Is lost, the hot vapors from It also bains; led out around th oven so that they give to it almost all their heat before passing out into th room or chimney. The top looks much tike aa ordinary gas stove, but a thick Insulating hood can be let down over one burner and saucepan as soon as the food is bolllnr. The gas Is turned off at tills stage and th food cooks as In any other flreless cooker, A pro- and add ther cold water, salt, pepper and lemon juice; stir until smooth and creamy and oook three minutes, SATURDAY . BREAKFAST Sliced Bananas Cereal ' Creamed Fish on Toast Sally tuna and Honey . Coooa or Coffee : Sally Lunn , One cup flour, 1 teaspoonful baking powder, x teaspoonful salt, 1 tea spoonful melted butter, 1 oup milk, 1 , egg. - ' ,. . Sift the flour baking powder and salt into a bowl, add the milk and well beaten egg and butter, mix well and Cir into baking pan which has been shed with, lard. Bake in hot oven ror twenty minutes. Out In scruares and serve hot. ; -The fish was left over from Friday's "''dinner., -(..-, X.UNCHEON - . Hamburg Steak ' with Tomato Sauce and Boiled Rice y tBread and Butter ' .... Rusk and Peach Butter Tea or Cocoa Hamburg Steak With Tomato Sauce and Bice Border . , . Take 1 pound round steak, chopped, 1 , teaspoonful salt, M teaspoonful pepper, 1 tablespoonful grated -onion,-! tablor spoonful chopped parsley and mix all ; , well together, then form, into flat cake, ' Crush pan with drippings and bake In hot oven. Serve on platter, with ' tomato sauce and th boiled ric bor . der.- -. . ,v ' Tomato Sauce Put 1 Cup of tomatoes, - strained. Into saucepan and add 1 tea spoonful .cornstarch wet wfth a little cold water and boll three minutes. Boiled Rice Boll 1 cup of rice -Which -i has ' been washed through several v waters In 4 quarts ocf boiling water for thirty minutes., Blanch with boiling water and place on platter in the oven .:: for a few mwuftes..r .yv ';",;.V'y.y: v r DINNER '' 1 y ) v ' Cream of Potato Soup ' ,' y. Stewed Lnmb with Dumplings , ' Hashed Yellow Turnips Red Cabbage Salad , Orange Dainty j ,, Coffee Cream of Potato Soup - One and one-half cups mashed po- , tatoes, a cups coiling milk, l table spoonful butter, 1 tablespoonful' flour, 1 tablespoonful chopped parsley, 1 tea- spoonful grated ' onion X ' teaspoonful 1: v salt, V4 teaspoonful whit pepper. - -Put the potatoes Into the top of dou - ble boiler, add the hot milk and onion; as soon as it boils,, add 2'cups of boiling y water, the salt, pepper, butter and flour, ; , which have been rubbed togethor. Stir until creamy, add the parsley and dust with a llttl paprika, This can be served with croutons. - ' 'y SUNDAY . iyy 'y:l y breakfast. :w.v? : : Sliced Pineapple Hominy: Orlts ' , , Lambchops . Southern Cora Bread ' Homemade Jelly Coffee or Cdoo ' Lamb i On Pafcurday niorninsr pufthase a ; forequartar of . Jamb yearling. There pre months In the year when we -tony . It Tory much cheaper than at other. . We, as food .housekeepers watch that. -JBIS8 AIJCB TAXFT. ' y Formerly Chairman Food Committee, National Consumers' Leasus. V MISS AMCH 1O0H18. Department of Home Economics, tJnl- verslty ot Wlsoonsin. Uadiaon. Wis. - iOSS MABOARET T. WrCHEIX, ; ... ... Bntce Hchool, in Ua4iaon avenua i:.-..s New ;Trfc.v , s mm M. CROTTRKB, ,f .- ' .. Adelsht Acadeniy Brooklyn, N. T. s- '' J MIS8 KfXEN C. SABOT. ' ' ' , " , President . Uilwaukaa-Dewiier CoUage, i yiAMUwauke Wla. . . MM. ANNA BC BCOTT. - Cooking- Exper, and Food Doonomlst, . Philadelphia. XIS4 MAY 8ECRI8T. ..Department Household Arts, California y Polytachnle Bcbool. . . 08 W. R. gPOHR. ' ' ' . .Stout Instltuts, Alonomlnla, Wis. SOBS FRANCES STERN. ' ' . Aiasaaoausvtts insiiiuia oz ecnnotosjy. MISS ISABEL STEWART. -V. Assistant in Department ef Nursing ,,, and Health. Teachers' College, Colum , bla University. New York. MISS GRACE M. VIALL. ' Department of Home Economic Iowa State College, Ames. Ia., MRS MARt L. WADE. Household Bcleco Lecturer, Chicago. 111. ' ' ' 'V i MRS. RICHARD WAINWRIGHT. . ' Washington. DC. v- MBS. LILY. HAXWORTH WALLACE, jjecturern Domestlo ficjienca. Brook- MR. JOHN JU WALSH. Mayor's Bureau ot Weights sad Meas ures, New York. MRS. LEAH D. WpyrSOE. Agricultural College of 1 Utah. Logan. - . Utah. MRS. HARVET W. WILEYl. V Housekeepers' aJliaaca, Washington, KISS FLORENCE WJXLARD. " ' Chairman of Domestlo Science De- partmeot, Washington Irving High School. New York. . longed household trial of this inven tion has not yet been made, so far as I know, but It has every appearance of being an excellent attempt JLo solve th problem of the kitchen fire. It Is not so expensive as electrical apparatus, cost ing about th sam as a coal range. what conclusions, then, can we make? Each housekeeper, will have her own kitchen and circumstances In mind, and no one can , lay down a rule for her without knowing these; but It Is evident that for most people the old laborious fuels are no longer advisable. In the city gas - Is th cheapest fuel;' In the country; where gas cannot be obtained at- reason- - able coat or at all, kerosene will ful fill' all demands where gasoline ks felt . to be dangeroua Proper stoves ar essential. The best are the cheapest In the long run. . The flreless cooker is as much a part, of the truly mod ern cooking outfit as Its adjunct, th stove, and may even develop to take the place of the -old-fashioned stove. In these days of remarkable Inven tions, and especially since the study of the problem of dally home life ' has been recognised as worthy of the ' most painstaking research, we have -everything; to hope for in the way of economical and labor-saving appli ances, and It only remains for us to avail ourselves of them and to take the necessary pains to learn how property to use ana care ror tnem. Tojt will say, "Oh, I have no use for a forequarter of lamb. Ther ar only four in my family." . .austletme give you little, help along that line. It Is Saturday morn ing, and we see the forequarter at 12 cetnts a pound, and it weighs eight pounds; that is 96 cents. ' , How to Cut Up the Lamb First. Have the butcher remove th shoulder, remove ell the hones smd make a pocket for filling; that can be used for a roast. It will keep several days wrapped fai glased paper In a re frigerator or cold place. Second. Have the butcher trim th rack (the ribs) for French lambohopa or crown roast. Out off just as many; SryoU for, Sunday- breakfast Third. 1 he neck and breast should 1 tised for Saturday's stew. Th bone from shoulder, rack and rseck are for soup. In making a etew, trim all fa from the meat before using, as lamb fat is not pleasant. DINNER , .. . ' Consomme ji . .. a. . y Smothered Guinea Hen Gplced Cranberries Deviled Potatoes Uolled Onions or Veeetable of Cholne i"T , jSjJt and Pl Pudding Smothered Guinea Hen . 1 Clean the guinea fowl the same as a -chicken. .Cut as for Stewing,-So as to -have tWo thighs, two drumsticks, two wings; cut ,the breast into two parts 4f"f tl) backbone into four parts. Clean the, gizzard, liver and heart. Put all into dutch oven or Iron boiler and add JrtlllJiJ bacon; ojf "wo have bacon dripplngB y use 2 tablespoonfuls. Put ff flf? 1d br02? on ottl "'des, turn ing quite often. Then add 1 tablespoon ful cut onion, 1 tablespoonful salt. 44 taste; add 1 cup boiling water and boll two hours or until tender. Tou .must add 1 cup of boiling water at least three times and turn quite often. When n?Icn?5ve nl. Place In the center .of large platter. To the gravy add 2 tablespoonfuls of flour mixed with a i."-. coId Wliter n1 boH three minutes. - Strain part over fowl and what is over ; put into -a gravy boat Garnish witt : sprigs of parsley, ; , ..". .,;... ' r: supper . . C0!"5. Sliced Ment toaf . PcUtoand Celery 8a lid - y Appla Sauc -Brown fire.4 and Butter ' Marshmallow Cak , . Tei or. Coffee . ' tLLKi fai; Meat Loaf -yp The meat loaf was mad from th beef that , was left over from last night's dinner. There was meat, pota- ' toes, carrots, onion and gravy left. We put all except the Gravy through' the meat chopper; put the meat,, vegetables' and gravy Into a bowl, add 1 teaspoon ful of finely ; chopped parsley, 1 tea spoonful onion iulea, 1 : tablespoonful finely. Chopped red or preen Djkjerv sea son highly and add fresh breadcrumbs ' enough to form Into a loaf; put Into ' a pan that has been brushed with drltw pings. . cover with breadcrumbs ., and' brush with well-beaten egg and bread- ' crumtos again. Put into a hot oven and ' bake IhliHy minutes. .. Set aside to fret ''' cold. Then slice and garnish with pars ley and diced red beets If you have 1 them. This can be baked the day b for. ,