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quality
17
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affects the food condition is undeniably an important factor in the world's
progress. . T' -
Harry E. Barnard is well fitted to speak on sanitary food production.
As state food and drug commissioner, his experience has been wide, long and
deep. He knows the dangers, the facts and the aventi.es of, escape. Let him
tell you of. the evils that threaten you, and of easy means that can be
adopted by which better general conditions will obtain. - "-
By Harry E. Barnard, B. S.
Stat Food and Dm Commissioner of Indian.
WITH tii passage of the federal
food law In 1908, the prac
tice of food adulteration was
made so difficult that now, '
lx years later, the gr.oss forms of
fraud that had ehrlched .manufactur
ers and dealers are never found. The
law la doing Its work of suppressing
fond fraud, and every consumer's
table Is the safer for It It Is com.
nelllns proper labeling, and the
products of the honest manufacturer
MENUS AND RECIPES FOR A WEEK FROM AN EXPERT IN COOKERY
- This department will be in charge of a different instructor, every
tnonth. The plan will give the housewife the benefit of wide and varied
Experience, and will present topics of interest to all
Conducted by Helen Louise Johnson
, v . MONDAY .. ..
- BREAKFAST
- . Stewed Prune
Cereal Cream
Broiled Liver and Bacon
Bolls Coffee
- LUNCHEON ..
h- Omelet
' ' ... v Cauliflower Salad -
Wafers Cesses
DINNER
Vegetable Soup
Boudin of Chicken
i . Baked Potatoes
. " Peat
Floating Island
.. .... .. . Coffee
Boudins of Chicken -For
every ' cupful of t cold cooked
chopped chicken meat take 1 tablespoon
ful of melted butter, 1 taMespoonlul of
breadcrumbs, 1 egg, of a cupful of
milk, a little chopped parsley and salt
and pepper to taste. Add the bread
crumbs to the melted butter and when
veil mixed add the milk. As soon as the
milk is heated take it from the fire, add
the chicken meat, seasoning end the
beaten egg. Stir , together well. Pill
small " greased custard cupis "or eoufflo
tins about two-thirds full of the mixture
and stand these in a shallow baking pan
half filled with hot water. Bake in a
Jnoderately hot oven for. 20 minutes.:
The boudins whould bake as do custards -and
be turned out of the cups or tins
when served. They may be served with
or without sauce.
TUESDAY
, BREAKFAST
Fruit -
Hominy
Crjaia
Codfish Cakes
Coffee .. .
LUNCHEON
Cream of I'ea Soup
Prune bouflio
DINNER
Chicken Soup '
Roaat Lamb'-
. , Boiled potatoes. Butter Eauc
' ." '. ., String lieam ..,
. Mint Hherbet . ' '
- Coffee-
Mint Sherbet
Take a rmaH bunch of mint and mac
erate the leaves, adding to them the
Juice ': of 2 lemons. Let them stand,
covered, for some fifteen or twenty min
utes whlia tho syrup is being made. Dis
solve 2 cupfuls of sugar in 2 cupful
of water and cook without stirring until
the syrup spins a delicate thread. Take
from the .- fire and, f while the
cyrup is hot, add the mint and lemon
J'llce and a half cupful of orange Juice.
Cool, strain and f reese. .,- The Bherbest
should be frozen with a mixture of salt
and ice, half ice and half 'salt, to make
it coarse grained and rather snowy. This
horbet may be served witti a meat
course when desired at a leng course
dinner. . - . : -;
WEDNESDAY,
Sl!"4 Oritifea and Bananas
FouDaxea
nrtH.it fair
Coffee
LUNCHEON
Fnkeit Homlnr
Caramel CusturV
"1
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fK7ECXa GLASS
ago shoulders were shrugged eompTa-
eently wkeri protests against dirt were tmade.
"Every one must eat his peck of dirt" was
the answer that a reformer would receive.
Times have changed. With intelligent directors at the
controlling wheel of affairs, with principles that gov
ern the preservation of health, and with tke individuats
interest in affairs xnat vnmeasuraoiy influence nia nap
piness, the peck of dirt has dwindled in quantity and
:,-:. . ...
it ts astont8ning now many open tneir mouins
while eating, and synchronously -close their eyes.
Candy, bread, meats, fish, vegetables and fruit in a
condition that would appal the eater if he but knew are
taken into the system and are quick to get in their
deadly work in undermining health. No cheap argu
ments can combat science. " "Oh, well," some will say,
"our grandfathers k7iew nothing of this and they lived."
Our grandfathers read by candlelight, lived in com
parative discomfort and died from diphtheria; but that
is no logical reason for our doing likewise.
- As the days go on we should pass toward the light
of intelliaent and -safe livind. That movement which
now go to market free from the com
petition of cheap Imitations.' It Is
eliminating fake weights and substi
tutes; it Is driving out artificial col
ors and bleaches. It is faithfully
serving the people by protecting them
against the dlfahonest dealer. . Thus
far It has done Its work well.
But now, looking back over the long
lists of successful prosecutions, we
are astonished to find that so. few
food cases have really concerned the
public health. With the exception of
the cases that have Involved the sale
of goods made of decomposed raw ma
terial, such as tomato products put up
' DINNER
. Noodle Soup . "
Cold Roast Lamb ., . .
, Mint and also Brown Sauce
Potato Croaiiettfi
Aspartgtii with Mayonnaise
Cottace Pudding Foamy Sauce
Coffee
- -Potato Croquettes -
Beat the yolks of 2 eggs light and
add to 8 cupfuls of mashed potato.
Mix welL Add ' 1 tablespoonful ' of
chopped parsley, 4 tablespoonfuls of
cream, a very little onion juice, salt
and pepper to taste, fctlr together
in a saucepan over the fire until .
the potato is heated through and,
sticking . together, comes away from
the side of the pan when stirred.
Cool, make into cork-shaped cro
quettes, cover with gg and bread
crumbs and fry In deep hot fat
When croquettes are to be fried,
certain points are to be noted. In
the first place, the egg called for al
ways means whites and not yolks.
Yolks have sufficient albumen to
make a grease-proof covering, but
they have also so much fat In them
selves that they will not make so
, dry and perfect a . covering as the
whites alone. The egg Is put over
the croquette mixture because the
albumen coagulates as quickly as it
is submerged into the hot fat, thus
protecting the mixture Inside from
soaking up the grease and breaking'
to pieces. It is economy to use the
white of the egg, which should be
beaten slightly and mixed with suffi
cient cold water to make a thin cov
ering only, This not alone makes a
better and more delicate croquette,
but the egig goes further. J
Breadcrumbs are specified because
they make a better covering than
cracker crumbs.
To fry means to immerse in hot fat
To saute, means to brown first on one
side, then on the other: and in the
majority of cases it is better to fry
than to saute things. The fat should
be tried for its temperature, and the
best test is to use a small piece of
bread. If It browns quickly, the fat
'8 ready for frying already cooked
articles such as croquettes, eto. If It
browns more slowly, then It Is ready
,for frying raw articles, such as
doughnuts, etc. With some fats, to be
smoking hot mfans that they are too
-hot for frying," and the person cooking
should learn to test the fat properly.
When the fat is too hot, the article
burns; when - too cool, It becomes
grease soaked before frying and often
breaks to pieces.
. ' THTJBSDAY
BREAKFAST
Cerjal cooked with Dates
- Egjs a la P-nedictlnt
.-' Coffee . . ' ,
. "', ' LUNCHEON
Vll of Lamb
o. m Tomato Sauce
Stewed Fruit , Cookies
DINNER , x .
rram of Corn fioup
Canneloa of B - Brown Sauce
! Potato Snuffle - -
Bt Greene
Efyptlan Pudding ...-
'loOP
I .
, wlta benioate of soda, of milk con
taining barnyard filth and millions of
bacteria, of gelatin, eggs and oysters
contaminated with Intestinal bacteria,
..the manufacturers who have faced the
federal courts have pleaded guilty, to
practices that have robbed the pocket
book of the consumer, but fortunately
. worked no Injury to his health.
After these years of federal super-
. vision and1 vigorous state control we -are
"beginning to realise that food ;
adulteration is taking on a new phase
and that It is of far more moment to
the consumer to know his food is
made in clean factories, by healthy
workmen, from sound materials, than
that it is properly labelei as to the
place of production or the percentage
of glucose or butter fat - '
In other words, it Is now apparent
that-many foods, though chemically"
satisfactory are sanitarily unfit to ,
eat All this means tnit the work of
the pure food official goes beyond the
laboratory-and the analysis of sam
ples suspected of fraudulent adultera
tion and centers about th place of
manufacture , and the distributing .
agencies. ' . -
The food officials of the so-called
pure food states early saw the need of
active work for clean food, but be- -cause
of the pressing need of driving
out food frauds were unable to give
much attention to the Work until the
federal food law came to their rescue
with its far-reaching control ver the
character of goods entering Interstate
shipment And then 'hey found an
opportunity, to act, and through a
committee of their own members
framed a bill known as the sanitary
food bill. The winter after the bill
was prepared it became the law of
eight states, and in its original form,
or but slightly modified, it Is now- be
lng enforced in most of the states.
. This measure does for clean food
what earlier laws have done for pure
food. It places in the bands of the -officials
who enforce it a vigorous, ,
. effective weapon with which to fight
dirt at the factory, unclean methods
of. handling. Insanitary conditions
wherever food is manufactured,
stored, transported or distributed.
It'makes it the duty of the dealer to
protect his stock, for the manufac
turer to look to the health of his
employes, for the transportation com
pany to refuse to. carry poorly packed
foodstuffs. . i .
The enforcement of sanitary food
production is a subject that Is full of
interest for tflft health officer: it should
be of even greater Interest to the house-
wife. For the first time since purs
food laws were placed on the statute
books the consumer can for herself
' give active assistance to the crusade
for clean food.
Unlike th ' enforcement of earlier
food laws, sanitary work must be done
where the food is made or handled, and
does not stop after a single inspec
tion. It was possible with one analysis
to secure changes in formulas and
labels; It la almost fruitless to secure
sanitation with one inspection. Th
new field of labor must be entered by
the consumer if the law is to yield
real results. The health Officer, In
whom is usually vested the local en
forcement of the law, cannot be ex- -pected
to give sufficient time to the
work to keep every manufacturer ev-.
ery dairyman, every baker and butcher
and grocer in his community under
supervision. I say he cannot be ex
pected to do this because it is a most
unfortfmate fact that in this country
the health officer is less appreciated
than the tax collector and more poorly
?aid than the policeman. He Is uaual
y a publio spirited, well educated, -progressive
young physiolan, who sees
the need of medical control of health
affairs in his town and who is willing
Eggs a la Benedictine
Cut English muffins in half and toast
For each half delicately broil a round
piece of ham, cut to fit the muffin, or a
slice of bacon, using whichever is pre
ferred. Lay the slice of meat on the
toasted muffin and keep very hot while
the eggs are poached, one for each
half muffin.- Put the eggs on the meat -on
top of the muffin and serve very hot
with or without a sauce. When served
for breakfast the eggs are served with
out a sauce,, but when used as a lunch
. eon dish it is usual to serve them with
a bechamel, sauce supreme or even
aauce hollandalse. - - . . -. r - t ,
. Cecils of LamD ; ; :
To every cupful of cold chopped
lamb allow 1 egg, 1 tablespoonful of
butter, 1 tablespoonful of - bread
crumbs and seasoning to suit the
taste. Mix all the ingredients togeth
er In a saucepan over the fire, adding
brown sauce to moisten if necessary.
Cool, form into small round balls,
cover with egg and breadcrumbs and
fry in deep fat ;
Egyptian ' Pudding ,
Cover Vt box of gelatin with H
cupful of cold water and let it stand
for half an hour. Boil cupful of rice
In plenting of boiling salted water until
thoroughly done. Carefully drain.
Wash 2 dried figs , ftnd 4 dates very
carefully and cut them In small pieces.
Add cupful of preserved ginger, cur
In thin slices, and cover with the fol- '
S&&lsti
Juice, I dessertspoonful of the juice ,.
from the preserved ginger and litable-
spoonful of sherry or rum. Let stand
at least one hour. Dissolve the gelatin "X
nvcr hot water, whin 1 nlnt of cream
to a stiff dry froth. Add the dissolved
gelatin to the : whipped cream with
two-thirds of a cupful cf pulverized
sugar, ths rice and the fruit. Stand
where the pudding will grow cool and
stir gently, turning the mixture from
the bottom toward the top, without a
stirring motion, merely folding, until
the pudding begins to form. The ob
ject is to keep the rice and fruit
stirred throughout the mixture. In
place, of letting It settle tc the bot
tom of the pan. "When the pudding is
; sufficiently formed, turn into Indi
vidual molds, previously wet. with cold
water,' and put away in a cold place ,
to become solid. Turn out to serve.
FRIDAY
BREAKFAST
-: Grapefruit ' '
Scrambled EmTg
German Fried Potatoe- '
. Popovers .. Coffc
LUNCHEON
Clwe Fondu -
Strawberry Shortcake
- DINNER :-
Tomato Blnmie v
Halibut a la Delmontoo
steamed Potato Balls
Hot Slaw
" . Wateroren French Dressing
Pineapple Puddln
- . . Coffee
. . Popovers :
"Many seem to feel that there ts some
- secret in making popovers, but this is
not the case. All that Is needed Is to
realize that the recipe calls for less
. .ttouc-than seems' pracuial to, the peg
per. Do not adef any more flour than
the recipe asks for and follow direc
tions carefully. This rule should bring
" out good popovers every time. ' Take 2
I cupfuls ot good bread flour and put in a
KwL Get the popover pans heated and
to sacrifice much of his time and run
the risk of losing patients and making
enemies for the sake of the opportunity
to do something toward a lower death,
rate.' '.'
: But however energetic he Is,- how--ever
willing he may be, he cannot give .
of his time to visiting dirty basements
and unclean warehouses, Ill-kept res
taurants and filthy bakeries. This work
must either be done by sanitary -policemen,
as is the case in several of
the western states, where the women use
their influence and vote as well in all
movements for the general good, or by
the unpaid I am tempted to say, un-;
welcome volunteer, who, seeing an
opportunity to improve sanitary con
ditions, goes ahead and does it
Here is where the progressive women's
movement nnds Its opportunity for real
service. This Is the way for women t
enter publio- affairs through an avenue
closed to men, and for reasons but lit
tle understood by them.
The housewife Is a trained sanitary
officer. . She has been practicing the
principles of sanitation in her kitchen
from the day she made there her first
loaf of bread or washed her first loit of
dishes. What we officials, who axe re
sponsible for the enforcement of
plendid laws, but wfho have far too
small forces with which to do the nee- ,
essary work, now desire is to have every
women's club, every nefghborhood cir
cle, yes. every - housewife, know the
provisions of the sanitary food lews
and then, as self-appolntad deputies, go
about the business of enforcing them.
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wptaciN a rrn'-i n "mr vm .un m himk mnw-T---tf -irvrtii i r rfifriri-fisssi
.ShowHQ pood exfoscojo oustwyo ojst orjrHc smctrr
Sanitary food is food free from- bac
teria that might do harm to the con
sumer. Sanitary food production Is the
employment of methods of work that so
protect the food that these bacteria do
not find an opportunity to reach it. San
itary food distribution is the handling of
food between the factory and the
kitchen door under conditions that make
it impossible for dirt from hands, street,
floor or carrier to come in - contact
with it
It is not necessary to do this kind of
sanitary work with the microscope or a
culture tube, for It has been demomrtra
ted that bacteria and dirt are always
found together, and that if . dirt is
greased ready for the popover mixture
before you mix it. See that the oven is in
good baking condition, Beat 3 eggs
very light, but without separating. You
cannot make popovers If you separate
the yolks and the whites. Add 2 cupfula
of milk to the eggs and beat again.
Pour this liquid upon the flour gradually,
beating steadily, and beat out all the
lumps In the batter before all the liquid
is added. It wHl make a thin batter.
from which It will be Impossible to re- 't
move the lumps If the batter Is not
; beaten smooth before ail the liquid Is .
added. When all Is added, beat with a
Dover eggbeater until foamy, turn Into
the popover pans at once and bake
25 minutes In a quick oven. To be
good, popovers should be served at once.
Cheese Tondu
Melt 2 tablespoon fula of butter, add 4
tablespoonfuls of flour, mix until smooth
and well cooked. Add 1 cupful of milk
and stir as If making cream sauce until
: the mixture becomes thick. Take from
the fire, add the beaten yolks of S eggs,
4 tablespoonfuls of grated cheeBe, 1 tea
spoonful of salt and 14 teaspoonful of
paprika. Mix thoroughly. Add care
fully, folding them in, the beaten Whites
of- the eggs, and turn the mixture
quickly" into greased eouffle dishes, In
dividual, or one baking dish If pre-
ferted. If In small dishes, bake In a
quick oven for 1,0 minutes; but II In a
farg9 aiSh, 20 will be necessary.
Halibut a la Delmonico
TV 3 cupfuls of mashed potato add 1
cupful of hot milk and the beaten yolks
of 2 eggs. Thoroughly mix and season:
with salt and paprika. Grease a baking .
dlah and line with the notato mixture.
Cover witn a layer 01 Douea naiiDui,
over Which should be put a layer of
bechamel sauce. Repeat putting be
' tween each layer of shredded fish a layer
of sauce. Cover the top with a layer of
the mashed potatoes, sprinkling over
the top with greased breadcrumbs
mixed with parnaesan cheese. ' Brown
for 15 minutes in a hot oven and serve
at once.
SATURDAY
BREAKFAST
Beef Hah on Toast
Buttered Toaet
,L: Coffee
. LCNCHBON .
Deviled Oyster !
Cbbae alad
DINNER
Clear Soup ' Corned Beef :
Boiled Potatoes
Boiled Cabbage
' Fried Paranli '
, Saked Indian Pudding
.' , Coffee '.
SUNDAY "
' BREAKFAST ,
'... Btrawbenie
Shad Roe : Creamed Potatoes
Muffin ''.-.: . ' Coffee
The following recipes are given
. merely because they : are everyday
affairs. - It Is actually easier to find '
good recipes for dishes one uses three
or four times yearly than tp find the'
best recipes for the 'most common
foods. Coffee is the most variable ar
ticle put upon the table, and almost.
st difficult to procure. wa
made. The old-fashioned coffee, the
kind of coffee our ' grandmothers
used to brown for themselves or buy
after a ripening in bond houses,
which developed the flavor and pro
vided a rich and delicious beverage,
chased away the bacteria go away also.
So you, mesdamee housewives, look to
the condition of the, grocery store you
patronUe; get acquainted with your
baker; know the Interior of your
butcher's meat box as you do your own.
. If you can possibly do so, visit the dairy
that supplies you with milk for your
children. If , you cannot do this be
cause you live too far from its source,
at least know where It Is bottled and
the condition of the plant
In visiting the grocery as my
deputy sanitary officer, I expect you
to note carefully everything to which
you would raise objection If you saw
it In your own home. If ycu see un
covered dried fruits, exposed to all
the dust of the store, to attack by
flies and insects. It Is your duty to
point out to your grocer that such a
practice is repugnant to your ideas of
cleanliness and, as well, in violation of '
law; if you find bis cracker bins open,
Shut-the covers down slam them, if
you will; the noise will call the
grocer's attention to your work quite
as effectively as another discussion of
dust and dirt;, if you find candles,
sugar, cereals, anything that you eat
without first washing and cooking,
. unprotected, stay by it until It Is cov
ered up with some form of dustproof
case. If the grocer asks you If you
: are crusading In the interests of some
showcase manufacturer, tell him "No; -in
the interest of the health of your
patrons."
If you And your suggestions unap
preciated, go with your trade to a
grocer where your right to know
1
3
' how the food you buy is cared for is
recognized.' When you visit your
butcher, ask . him where his supply of
meat comes from. Then ask if the
abattoir la under government In
spection. Look for the oval purple
stamp and the words "U S. Inspected
and Passed" on every quarter of beef
or pork, If you don't find it, ask
"why? Don't buy meat for your .
table that Is not prepared at an in
spected slaughterhouse. Remember
that uninspected meat Is very apt to
be from an animal that would not
pass Inspection. . Recall the fact that
there are thousands of local shops in
the country that kill and sell every
has entirely . disappeared. "We no
longer , can buy exceptionally good
coffee. The best coffee at the most
reasonable price is to be found, gen
erally speaking, ' at . the best gro
ceries. And it Wl pay ' he house
keeper to do some experimenting for
herself in the - matter of blending
coffee, . Buy a pound of cheap coffee
at 25 or 2T cents, then a pound of as
good straight Java as can be found.
Do not ask for- Java and 'Mocha; get
a cheap but fair grade of coffee and
a good Java and mix them. Then
make the coffee by boiling'. It may be
given as a fairly good rule that the
cheaper the coffee, the ranker it Is,
the longer it must be boiled. Once
upon a time, when delicious coffee
could be purchased in the bean, delicious
cups of coffee could be obtained by per
colation without the boiling process, but
that time is way back in the Golden
Age. Now coffee must be boiled whether
percolated or not. Try making It by the
following process:
Take a rounded tablespoonful of
coffee for each cup (half pint) of wa
ter and an extra tablespoonful "for the
pot," as the old phrase goes. Mix with
1 eggshell, fresh, or a small amount
of egg for each 4 tablespoonfuls of coffee,
and then mix with the entire amount
of water to be used. Do not boll a por
tion and then add hot water, fot that ,
process Is one calculated to spollhe
best cud of coffee ever made. . Por fo
people take 6 tablespoonfuls of coffee ,
and 4 cupfula of cold water and 1'
eggshell and mix. Put in a granite
saucepan or perfectly smooth coffee pot
with a nozzle which can be cleaned. The
usual kind of coffee pot, having corners
which have to be boiled out, is also fatal
to good coffee,' Bring the coffee slowly
to a boll the slower the bettor. Let it
.boll from five to ten minutes, according
to the grade of coffee used. ; The ma
jority of coffees now on the market need,
boiling at least five minutes. Add 'a
cupful of eqld water to check the boiling
quickly, and stand on the back of the
stove where the beverage will keep hot,
but cannot boll. JLet stand at least ten
minutes.
The eaucepan is suggested because, If
it has a tightly fitting cover, It loses Jess
8rtrttuj than the ordinary coffee pot and
it is extremely asy to keep it lean.
No old odotsOf coffee clings 'to a smooth
saucepan; but care should be taken not ..
to cook onions and coffee In the same
pan. , . .. .
' DINNER
Cream cf Tomato Fonp
Chicken a la CaMerole '
Cauliflower Sauce Hollandaise .
Biscuit Glace
v.t ,..:.- . -Coffee
. , Cream ot Tomato Soup .. f
Turn out the contents of one pint can
of tomatoes into a saucepan, add 1
slice of onion, H bay leaf and sprig
of parsley. Simmer 15 minutes, pre3s
through a fine sieve and return the liquid
to the stove. Scald 1 quart of milk.
Stub together 2 tablespoonfuls of butter
end t of flour until smooth and add to
the milk in the following manner: Add
first a little of the hot milk to the
butter and flour mixture, stirring and
adding more liquid until the roux Is
smooth and will pour from the dish.
Thea add this to the scalded milk and
stir steadily over the fire, keeping the
-Mure, ., 4a-the-dowMe-toiler
until It ha thickened. The object of
thlnnina this butter and flour mixture in
; this way first Is to prevent the soup from
becoming lumpy. , When the milk Is" of
the dsired cpnMstenay add 1 teaspoon
ful of sugar and V4 teaspoonful of soda
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J
1
A QUESTION FOR YOU
WE ARE going to place you on the witness stand for a few minutes.
The cross-examination need not be feared and we feel sure that
your replies will drive home some important truths, and materially
benefit our readers and writers.
Is not the leading article on this page of value to you? Do, you not
feel that you know more about the science and art of the home than
before you read It? '
The fact la indisputable that homekeeping, with everything that ths
word entails, has been boiled down to a science and can be governed by
truths and laws that will decimate labor and multiply efficiency and suc
cess. Is this worth while?
If an opportunity were given" you to hear a great writer or lecturer,
noted for reform, for successful work in the betterment of general con
ditions,, or for a big heart-and brain devoted to helping others, would
you refuse? That is what we are giving each week.
. No longer does the housewife acquiesce in things and work as her
mother's mother, did. ; The successful woman Is moving with events.
Progress is a great force that takes Intelligent beings With it This page
stands for progress. ,
Thank you. We know your answers.
Next week Grace M. Vlall will speak on the "Value of Home Eco
nomics." . t. ,.
animal that enters them, never find
ing one unfit for food, although the
work of the federal Inspectors shows
that thousands and thousands of both
cattle and hogs are every year con
demned by them as diseased.
Ask the proprietor to turn on the
light in his meat box and refrigera
tor. Go inside and see If it is as clean
as your own. Note the absence of
mold, rancid grease, t8llmy meats. Is
the odor sweet and suggestive of din
ner? Is the box used for cooling of
other. foods besides meat? And if so,
are they kept in a separate compart
ment? Look at the sausage grinder '
and the meat saws, the blocks. Are
they' clean, free from grease and sour
meat? . Does your butcher have marble-topped
counters? Does Jje expose
meat on top of them where it can be
handled by every inquisitive custo
mer and utilized as abreedlng place
for files? If he does, suggest again
: that the sanitary law is being vio
lated and the hungry feeling of his
customer entirely assuaged.
Go next to the bakeshop. I am sure
you will And your appetite return when
the delicious odors of fresh bread and
spicy cakes come floating out to meet
you as you enter. But, as my inspector,
you will not be satisfied to stay in the
salesroom, the Queen Anne front of the
bakery ; business. You will ask to be
conducted to the Mary Ann back. And
you may find that; much to your sur
prise, the back Is down in the basement,
in en unventilated, badly lighted, foul- -smelling
cellar. You may see there
dough troughs that have been uncleaned
so long that the material from which
they are made to entirely obscured; you
may And no sinks, no lavatories, a tap
and a week old towel serving the ablu- .
tlonary needs of the workmen. You may.
find the floors patched or broken, cov
ered with dirt and dough; you may won
der what the cricket-like buns are that
so playfullv run up and down the side
walls and In and out of the proofing
chamber: you may, indeed, ask if it Is
quite necessary to let cats and rat ter
riers live In the storeroom. And after
you come up the worn and dough
tracked stairways, you will step to the ,
alley entrance and look around, to And
the stable. Perhaps you wlir not need
youryes to tell you its location. Some
times the sense of smell is quite as -serviceable.
,
If you do find all these conditions
Which you never dreamed of before, yo'i ;
will not only lose your taste for that
particular baker's bread, but you will
point out to him how in some dosen
ways he Is running Ws shofln viola
tion of the laws of decency and ths
sanitary food statute. s ;
But i do not think you will be so tin
fortunate as to find this kind of a bake
shop. There sren't any more of that
class. You will probaoly find the bake-
shop where the oven Is fairly clean:
you will find the bakers dressed in white
linen suits; you .will note that all the
dissolved in a little hot water , to the
tomatoes and take them frbm the stove.
Do not get careless at this point and
think the soda will dissolve sufficient
ly in the tomatoes without the previous
dissolving in the warm water. Thesuo
cess of this soup depends upon careful-
. ness in details... Strain the milk into
the tomatoes, season with salt , and
pepper and serve at once. . Do not add
the tomatoes to the milk; add the milk
to the tomatoes and serve at once. This
soup- cannot be reheated. If the direc
tions are faithfully followed, there is no
reason why the soup should separate.
, . Chicken a la Casserole
- Either a younr chicken must w se
lected for the chicken casserole or part
of the cooking be done in anothervulsh.
Many prefer the latter method, hs it
does away with an objection which, oc
casionally arises in he amount ofAfat
that cooking in the-dish prevents re
moving before serving. The method of
first cooking outside and then An the
d'sh will be described. Clean and?dlsjoint
the fowl, and saute In hot fart. Cover
with a small amount of boiling hot
water and cook for . threequarters of
an hour or more, depending upon the
condition of the fowl, In. a saucepan
set where the water will simmer and
not boll. This may bedone on Satur-
uajr. nianu me cnicKen in me COM' in
stock, and when cool remove the
. fat TTfom4hBsurface The next day put
me pans ot tnecnicKen desired for
the caserole In the casserole dish, and
add sufficient stock weakened if de
sired by the addition o a little water
, 1 cupful of very small button onions
, and H cupful of small carrot balls. Let
, cook until the vegetables are nearly
tender, then add peas, cauliflower, bruw
; eels sprouts, etrlngbeans any or all
of these vegetables as you may happen
to have a small quantity on hand or
wish them in the casserole. A half cup
ful of button mushrooms may be used
In place of all or any of these.. What
ever 1 added should bare time enough
; to cook tender. Potatoes may be used,
often are; but it is better to cook the
potatoes separately 4n some way and
serve with the casserole than to cook
them in with the other things. A half
hour before serving make a thick brown
sauce by browning a j talfespoonful of
butter, adding 2 tablespoonfuls offldur
1 and thoroughly browning while rubbing
smooth. Add some liquid from tl"
casserole until smooth enough to ed
to the liquid in the dish. Season with
salt and nepper and 1-S of a cupful or
aberry. Serve in the casserole dish. :
v Sauce Hollandaise
Beat 4 tablespoonfuls of butter to "a
cream. Add the yolks of f eggs, one at
. a time, beating eaew time thoroughly or
nntll very well mixed. Add teaspoon
ful of white pepper, teaspoonful of
salt and cupful of hot water. Cook
over hot water, "stirring steadily until
the mixture thickens; then add the Juice
of .half a lemon, . remove from the fire
and serve at once . , .
BisciiltGlace ;
Put t cupfuls of granulated sugaf and
a pint of water In a saucepan over the
fire. Stir until the sugar is dissolved
and cook until the syrup spins a thread. .
Watch carefully, but do not stir or the
sugar will grain. Beat the yolks of 6
,
-very ..light etraifl- lha .- ayrup.. on.
them. lea tin k steadily until the mixture
' is thick and smooth. When cool add 1
toaspoonful of . vanilla. H cupful of
sherry and a tablespoofful of rum.
Some prefer maraschino to the sherry,
in which case less Bbould be used. Turn
machinery is of metal, and that ths
walls are tiled Or painted white. Yoa
will be pleased with your peep Into the
great oven and long for a taste of the
loaves you see browning there. And
then, after you have about concluded
. that your baker is able to satisfy the
critical taste and caprices of a sanitary
officer, ask him how he handled the
officer, ask him how hs handles , the
loaves be takes from the oven and senda
on the long road to the consumer.
If he is the kind of baker I think yon
patronise, he will show you a room off
the - bakeroom where hundreda mf
even-shaped, uniformly colored loaves
are cooling on iron racks and where
hundreda of others are being done up
in clean paper wrappers by nimble
fingered girls. Possibly you will find
your baker Is using automattcWTap'
ping machines, just as he Is uselng
automatic machines for almost every
other process in the bakery. If he Is,
you may be sure that your bread Is
clean clean not only at the bakery,
but clean when it gets to your home.
And now after you have made the
rounds of the places on which you
depend for daily food, do you feel
pleased with your choice of mer
chants, or somehow not verf hungry?
You have done a great deal Snore than
satisfy an Idle curiosity. You have
. put In motion the tremendous power
of the purchasing housewife to secure
for yourself and her family a clean
food supply. . , ,
And now, as your final act as
deputy food Inspector, you are to
make your report If you find condi
tions grossly Insanitary, yoj will
make it to your own health officer.
If you do not think it necessary to
'go that far, if you know the men with,
whom you trade so well -that such
action is not necessary, take the story
of your first day's labors in behalf of
pure and clean food to your club and
with it as your text make converts
of every listener to the cause ot
sanitation.
How else can we expect to make
our efforts for law enforcement br' t
results? If there is any other way,
have yet to hear, of it We can In
spect and arrest, and repeat the treat
ment as often as we have time to get
around, but such methods will not
teach sanitation and they will turn
from tradesmen's pockets -into the
funds of the police court the money
that could far more properly be spent
for. soap, water and good, effective
labor on bended knee. So, On behalf
of the grocer and butcher and every
purveyor to the dining table, as well
as on behalf of an uneducated publio
and a careless consumer, I urge you
to keep up the good work and never
to rest till you can make a tour
through the markets and come home
gratified with what you have seen,
sure that In your town at least sani
tary food is a reality and not a vision.
the mixture into a freeser and stir
carefully until it bag begun to thicken.
Add 1 pint of cream whipped to a stiff
dry froth and mix well. Remove from
the freeser and fill the biscuit glace-7
- eases. Pack and allow to stand until
thoroughly frozen. To pack, first see
that the freezer or case is properly
" packed with salt and ice. Put a layer of
- cases on a piece of thick pasteboard on :
' the bottom ot the freezer. Lay a siml-
lar piece of pasteboard over this layer
of cases, and put another layer of cases
on top of this. Repeat this until the
cases are all packed, using paraffine pa-
' per between each layer as a protection,
to the cream mixture. The freezer ...
- should be packed with salt and Ice suf- .
: ficlently long before the cases are put
In It to become thoroughly chilled, and
then the biscuit must stand at least two
hours to freeze properly, Grate stale
macaroons over the top of each case
just before serving. All sorts of mix
tures may bs used with the above syrup '
and cream. Chopped glace fruits man
be added, different flavors used, eto.
SUPPER . .
. Salad Marenire ' j U .. ;
Savory Sandwiches mMu.,
Salad Marengo ' "
Carefully clean and parboil a' flair of
calf sweetbreads. Remove the mem
brane, cut In pieces with a silver knife
and chill. Boil 3 eggs hard. Take 1
head of curly lettuce. Remove the outer .
leaves of the lettuce to use for serving
and shred the remainder, the more ten
der part. Cut 2 good-slued truffles Into
shreds or strips. Rub the yolks of the
eggs through a sieve and cut the white
Into small dice. Carefully mix the ;
sweetbreads, whites of eggs and truf-
fles and marinate wMh a small quan-
tity of French dressing. After standing
an hour, drain, mix with the shredded
"lettuce and mayonnaise dressing. Serve
on the outer lettuce leaves garnished
with the yolks of the eggs.
Bills of Tare With. Noonday Dinners
BREAKFAST .,.,.,
Baked Banaaai '" '' 1
DriM Beef and Greats 1 ; ,
Orlddl. Cah. dinner '
Tomato Bono
Breaded Veal Cutltts '
Baked Macaroni
. Lettuce Salad, 'French Dressing
Sponge Padding
. Coffee
SUPPEB
. Baked Huh
, TVs Blacult and Booty '
. : Sliced Oranges
. -Cak ,. :'',.'.'
II
BREAKFAST
Boflad Bns i
DINNER
' Cereal
afuSnl
CofftS
Cream of Rica Bone""'
Pot Rout , - . afaaurd Potatoes
Baked Cabbage Battered Beets
Fruit Blane Kangs ,
' SUPPEB
Veal Brmdlna . Tomato Satr
Canned Fruit Oats
III
BREAKFAST .
Stewed Prunes
ibreamed
Fried Smelt
Potafaea
ua
Coflaa -
Brorfed Steak
Bpinaca
Baited Fotatott
Clear Soup i
French Fried Potatoes
flTJPI.KRFrU.TaPi0C
Beef Stew
Jellied
.1 '
: