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. ,