Image provided by: University of Oregon Libraries; Eugene, OR
About The Oregon daily journal. (Portland, Or.) 1902-1972 | View Entire Issue (Sept. 7, 1913)
V THE OREGON SUNDAY JOURNAL, PORTLAND. SUNDAY MORNING. SEPTEMBER ?, WIS the Peoples institute of domestic sr.TF.Air,F. g) f M J HE feeling of aurfeit that follows a well-planned dinner on the great I rest day of the week usually means that mother is very tired. The f : "aching void," unfortunately, makes itself felt at about 6 o'clock and the Sunday supper is expected. It should be light, free from the burden of intricate preparation or many items, and, above all, it should b prepared in. unusual style. The most unusual feature that is suggested in this valuable article is the displacement of mother. Think it over. First read the menus, their preparation and the sound talk of Miss Feuling and r then insist that mother be a guest. The change in the regular program will -l give a valuable, beneficial ending to the day. By Alice, Dynes Feuling T JWmerly Head of Department Home . . Economics, Iowa State College. THQ Sunday supper must be light if we . are to offset the heavy midday meal. It must BJiso be appetising- and unusual.' "Left overs" from dinner should not appear and, in general, the more radical the - departure from "the ordinary family dietary the better. In thle day of , patent devices, such as electrical toasters, percolators, teapots, coffee fots, chafing dishes and flreless cook- ), there Is no excuse for drudgery on such' occasions. , Have you a chafing dish,- casserole, ' open fireplace, electricity or gas? If o, let us prepare our first Sunday snipper. "This is the time of the year when Wresh vegetables and late fruits, es pecially apples, are plentiful and cheap; eggs and butter have not yet soared to , wlntr prices and, therefore, the house wife has wide variety from which to -choose. On oqoi evening, an open fireplace sney toe Well utilised In preparing a part ; of the meal. All may assist, thus turn '.. lng the task into a pleasant social hour. c Indeed, the enlisting of the members of the family even brother Jons and Tather4s " trbe - highly recommended. ; Mother, who has planned and superin tended Che means of the week, should have the responsibility taken from her Just for a change. iesldes, the change - In the kitchen stuff Is frequency bene ficial. Let It 'be reMmmended here that the Sunday suppss and Incidentally, the) Sunday rest for the homekeeper, be one of the institutions of the fsmlly. ' iMake the preparation of a supper a Joy toy emphasizing the responsibility that is toeing- shifted, and toy, of course, superintending the first efforts of the Children. The chafing dish and flreless . cooker are Immense helps in making the evening meal a pleasing task. The table ehotfld toe arranged -in lnfor trial style, quite like the luncheon of Weekdays. A central doily, with other Individual ones on a polished table, makea the setting a different ono-rora ' the other meals of the day. In summer . or the early fail, emphasize fruits MENUS - TAts department will be in charge of a different instructor every month. The plan wiM give the housewife the benefit of wide and varied experience and will present topics of interest to all. 1 By Alice Gitchell Kirk Domes tio Science lieoturer, Cleveland, O. IF I in I were to ask every housekeeper the land, "What Is your greatest I sun sure every one would reply, "Mak ing out the menus." Jt is planning meals with right food combinations and knowing what to buy that requires the thinking. When that is ail done, the cooking and prep- -aratioe. of the meals do not seem to me a serious problem, with the house keeper, at least. For years I have been besieged by women to issue a book or card index form on menus all made and ready ; for use, and I have determinedly re- ' used, as there seemed so little real help in it for any one. Each home ' has its own conditions and problems, and at beet, menus planned toy any one outside of the family can only be sug gestive. - But I fhave planned a method of correctly combining seasonable foods which is very easily done and suited to every family's individual needs. A few of these combinations from this menu card are here given. Irt flislng the following guide for everyday -menu making, find out your present food supply first Look care fully after every tablespooaful of "Wt- overs" in the refrigerator, Writing these down on a pad or paper. We will suppose, for the purpose of , making it clear, that oelery is found In ' the refrigerator not quite fresh enough for the table, but wild answer perfect ly for soup. Then start your menu " with No. 1 under soups, which is cream of celery soup: follow with No. 1 under meats, No. 1 Hinder vegetables, and so on until your entire menu is made, planning Co use. if not in the dinner, in some meal, all the "left-overs' writ- ten down. ' Any corresponding numbers will always make a correct comblna tion of food, beginning with any head ing. Now tear off a clean eheet from the . pad and make out your grocery order, for at least three meals ahead, also planning these meals and writing them on paper, looking after the dry gro ceries at lbs same time, such as tea, co (Tee, sugar, soap, starch, etc. This Is -usually dons right afjer breakfast. After some headings and numbers a choice will be found. -For Instance, in No. I under vegetables, there will be several from which to select, and also Is many, others. W11& this method all a 4 v vX ft "jj which are always heahhfsi, salads and a variety of fish and food that we class as appetisers. These can be mixed with olives, capers, nasturtium stems, oil, and placed on toast which should be thin, crlep and hot. A layer of grated cheese, riced egg and a dressing of parsley will garnish this type of dish. AM kinds of combinations of cheese, nuts, olives, peppers can be tmade dur ing the day and kept in good form in the refrigerator. Here are suggestions that it would be well to keep, for Sunday suppers) are inevitable and should be made a pleasing end to the home holiday, MENUS Pigs In Blankets Potato Banswichas Coffee Roasted Chestnuts Toasted Marahmallows Toaeteet Cheeae Sandwiches Plcklce Baked Apnies Whipped Cream Tea or Coffee Roasted Potatoes Lettuce Sandwiches Creamed Sweetbreads Tea Popcorn All cold dishes should be prepared be forehand and the tea and coffee made on the 'taible, using electrical appliances. An open fir is a good place-for toasting sandwiches and marshmallows, roasting p tatoes and chestnuts and popping corn. Pigs in Blankets Select large oysters, wipe on damp cloth, wrap each oyster in a thin slice of bacon, skewer with a wooden toothpick. Cook on a long handled pan over the coals until the bacon is crisp, and serve while hot. Potato Sandwiches Slice cold boiled potatoes lengthwise in one-half Inch slices. Place two together with a slice of cheese between. Toast on both sides and serve very hot Toasted Cheese Sandwiches Cut bread in one-half Inch slices, trim and shape as desired, And spread with any soft cheese. Place two slices to gether, toast on both aides and serve. The chafing dish enables the home maker to prepare the desired hot dish at AND RECIPES FOR A food properties are given, and at the same time foods are properly balanced. It is not necessary to have a recipe for every change In soups, sauces, salads, etc If you have a recipe for one sauce, dressing or cream soups as a working basis, you can make others. Soups 1. Oeira ri celerjr. X 01r aoup. 3. Iliren of regebables. 4. tyytibn soup. 6. Cream of apinach. Meat Roast bref or beafataU. Brwltu of bwf. Heart, fricasseed, braised, baked. Turkey. Boeat dock. Sauces, Dressings i. Cream of hamermdiah sauce. Ubls - Parley sauce, tomato aauce, brown aauce amibiM, onion aauce, celery dreaainf. 3. Brown Bailee, tornatu aauce, iui dreaa inf, bread stuffing. tT sauce, cranberry jelly, chestnut tuffini, (tiblet aauce, wild blackberry jelly. 5. I'olato atufllnir, shad roe croquetlaa, apple aauce, luxrant or grape jelly. Vegetables (The drat Tegrtablea after each number are the carbonateous or heat and energy producers, and oue of these should be used in the menu, regardless of other vegetables aelected.) 1. While potatoes, carrots or spumch a la nollandaiie, caulidowiir, cabbage, bruise la aprouts, pirantpe. string beans, lima beans. 2. Eggplant, aquaah, mushrooms, rice. 3- Peas, stuffed baited potatoes, creamed cabbage, parsnip fritters, macaroni, string nans, spaghetti, stuffed tomatoea 4. Potatoes a la Uaddam, potato tlmbale, weet potato croquettes, creamed onions, carrots, mushrooms, glazed awert potatoea, macaroni, tomaro and green peppers, corn patties. Weber hashed browned potatoea, rioe fritters, sapararus. eeralloped tomatoes 5. l'otato roses, baked onions, lima beans, cauliflower, stewed celery, hominy. Salads 4, Lettuce or endire, French dressing; chicory, French dressing; orange and grape fruit salad, French dressing; combination aalad, French dressing. i Apple and celery salad, eggs in aspic lelVr, cabbage salad, sour cream dressing, cream cheese aalad. ' 3. Orated carrot salad, French dressing; mayocsalas of asparagus, aalad a la Han son. 4. Celery sad lettuce, tomato aspic Jelly, apple and celery salad, pickled walnuts, watercress, orange and lettuce aalad. 5. WatsrcTsaa. spinach aalad, apple and celery, cabbage aalad. Belishes 1. Salted peanuta, raisins, stuffed dates, 9orn fritter. J t. Olifea. radian a Ohowchow. 'DU'N DAY the table, and the right to aid In Its manipulation la usually considered quite a privilege. All possible preparation should be made In advance. The follow lng menus are suitable for the chafing dish: MENUS Frankfurts Cabbage Ry. Bread Onion Salad Coffee Kucnen jpreueis Coffee Welah Rarebit Freh Fruit Venetian Ecfte fineappie Sponge Tea or Cocoa Broiled Oyatera Fried Apples Chocolate Coffee Toast Toast Crab Meat with Orean Peppers Toast Canned Cherries Caraway Cookies Tea or Coffee Welsh Rarebit One-half pound cheese, 2 eggs, hi cup cream, i teaspoonful mustard, 1 tea spoonful melted butter, hi teaspoonful pepper, hi teaspoonful salt G-ate the cheese and stir into the but ter in a hot chafing dish. When the cheese is melted, add the beaten eggs, cream, salt mustard and pepper and mix well with the cheese and butter. Place the blaser over hot water and cook until the mixture is thick and creamy. Serve on toast or wafers. Frankfurt Cook the Frankfurts In boiling water in a chafing dish about 15 minutes or until the skin b-eaks. Drain and serve hot Cabbage Onion Salad Cut a hard head of cabbage in halves. With a sharp knife shred very fine the quantity desired, throw into ice water as soon as shredded, and allow to stand until crisp. When ready to serve drain, dry and put into a salad bowl. Cut a large Bermuda onion into halves and shred like the cabbage. Place in the salad dish, allowing one-fourth as much onion as cabbage. With a salad fork, mix thoroughly. Cover with French dressing and serve. Venetian Eggs Slice 1 small onion and fry in butter In the chafing dish ; add 1 pint of canned tomatoes, season with 1 teaspoonful each of sMt and pepper. Cook 10 minutes. Drop 6 fresh eggs into this mixture and cook slowly until the. eggs are firm as desired; add two tablespoon!) ids of grated cheese and serve on hot but tered toast Pineapple Sponge To the 'Slightly beaten yolk of 3 eggs add hi cup of Juice drained from canned .pineapple, 3 table spoons of lemon Juice, hi cup of sugar and a few grains of salt. Cook until the mixture thickens; then add 2 tablespoons of granulated gel atin soaked In '4 oup cold water. As soon as the gelatin is dissolved remove from heat and when the mixture begins to thicken add hi cup whipped cream, whites of 3 eggs beaten until very stiff and 2-3 cup sliced pineapple cut in small cubes. Chill in a suitable mold. When ready to serve turn Into a serving dish and garnish with glace cher ries and sliced pineapple. Broiled Oysters Dry large oysters, dip in olive oil and breadcrumbs. Put a tablespoon butter in the chafing dish; when very hot put in the oysters and fry to a golden brown. Serve on toast with slices of lemon and decorate with parsley. Fried Apples Place on a chafing dish 1-3 cup butter and when hot add enough apples siloed -4nch thick to cover the bottom of the dUh. Brown on each side and remove to a hot dish. Re peat until sufficient apples are fried. To the liquid in the dish add 1-3 cup each sugar and hot water, cook to t. Badishei, cheese balls, cranberry Jelly, Stuffed oil res, raited nuts, fried apples. t. Cheese straws, liptauer cheese, wafers. Desserts 1. Pineapple or other fruit ice, chocolate fr prune souitle, 2. Diced banana in grapefruit, peach shortcake, stewed dates wltn whipped cream. 3. Apple charlotte, rice, spitz-apple com pote, lemon cornstarch pudding, marsh mallow pudding. 4. Cranberry sponge dessert, pumpkin pie, plum pudding, cranberry sherbet, csmem- . bert cheese, crackers, maple mouss. 4 5. Lemon jelly, apple pie, tanilla k ; cream. Cream of Celery Soup Material Celery, 4 small heads; water, 1 pint; 'butter, 1 tablespoon: salt, 1 tea spoon; small onion, 1; milk, 1 quart; flour, 8 tablespoons; bay leaf, 1; nepaul pepper or paprika. Utensils Double boiler, saucepan, paring knife, tablespoon, teaspoon, measuring cup, steol spider. Directions Wash the celery, cut It up fine and put into the saucepan with the boiling water. Cook until tender with the water below boiling point. Put the milk into a double boiler over the fire with bay leaf. Place the spider over the fire. Throw in the dry flour, stir ring constantly until a rich brown. Add the butter, stir until well blended, then slice the onion very thin and cook with this until tender. Now mix care fully with the milk, stirring constantly until It Is the right consistency. Rub the cooked celery through a puree sieve into this cream sauce, add pepper and salt and serve st once. If you do not wish to brown the flour use one teaspoonful leas. Boast Duck Material Domestic or wild ducks or goose, stuffing, salt, pepper. Utensils Baking pan, large meat fork, long-handled spoon. Directions Singe the ducks and re move the pin feathers, wash and scrub in hot water (If a goose use hot soap suds), then draw. Wash in cold watfer by holding under the faucet, wipe dry and truss. Place the ducks in the bak ing pan, preferably one with a rack In the bottom and cover the breast with very thin slices of bacon or salt pork. Bake in a very hot oven 15 minutes to every pound if wild Oucks and a little more than twice the time if domestic. Add hi a cup of boiling water for each duck and baste every ten minutes. Serve onions and brussels sprouts or browned sweet potatoes, apple and celery aalad or lettuce and orange salad. Prune Dressing 'Cook hi a pound of prunes. Pare, quarter and core three large tart apples and add to the prunes which. a syrup, pour over the apples and: serve. Crab Meat With Green Peppers Have ready one box of crab meat shredded. Put 1 tablespoon butter Into the chafing; dish and when hot add the crab meat; season with salt, pepper and paprika. Add 1 small green pepper sliced in thin rings, cover and simmer a few minutes, then add a cup rich sweet cream and cook until the peppers are ten der. Serve on toast. Caraway Cookies 1 etTsT. cup sugar, hi cup 'butter, hi cup sour mflk, V4 teaspoon eoda, 1 teaspoon caraway seed. Flour to rolL Mix as usual, roll thin, sprinkle with sugar, out with a large cooky cutter and bake in a hot oven. The flreless cooker has now reached the etage where it is the housekeeper's best friend. It Is a thorougthly a-eliable device, and may toe depended, upon to do Its. share toward giving- mother at least one day of rest Food prepared and placed in the cooker on Saturday night or Sunday "morning requires no further attention until serving time. The viand -thus prepared should then be transferred to the dish In which it is to be served and heated In the oven. Casseroles or individual ramekins are suited for this purpose. Soups and cereals are reheated and served from the kitchen or at the table, as pre ferred. The flreless cooker 4s adapted to any food which requires long, stow cooking' and It is economical, saving both the gas bill and the housekeeper's energy, it is a widely recognized fact that cereals and meats prepared in the flreleaa cooker have a distinctive and superior flavor. MENUS Chicken Broth Wafers Baked Apples Sugar Cookies Chocolate Oommeai Mush Cream Assorted Fresb fTUU Coffee Veal Birds Bread and Butter Sandwiches Spiced Peachea Tea Chicken Broth Wafers Nut Bread Bandwtches Baked Apples Ginger Cookies Chocolate Sweet Potatoea en CaaaeTOle Pressed Beef Small Cucumber Pickles Lettuce Sandwiches Fresh Fruit Tea Baked Ham Fried Apples Union Leacue Potatoes Rolls Butter Coffee Chocolate Three squares chocolate, hi cup sugar, salt (few grains). j2 cups boil ing water, 6 cups scalded milk. To the melted chocolate add sugar, salt and water. Stir until imooUi, heat to the boiling point and place in the flreless cooker. Allow It to remain overnight and when ready to serve add milk; heat but do not boil. The long cooking develops a pleasing flavor. Cornmeal Mush Heat the water to the boiling tem perature and when it bubbles sprinkle cornmeal in very slowly, stirring con stantly until the mixture thickens about 15 minutes. Put in flreless cooker and cook 10 or more hours. When ready to serve heat very hot Veal Birds Cut veal In pieces about 2 inches square, pound each piece flat and twice as large as before. Season with salt and pepper and lay upon it a leaf of parsley and a strip of bacon, roll and skewer with wooden toothpicks. Roll in flour and brown In butter and drippings. Remove birds to the kettle and make a brown gravy in the pan. Pour this over the birds and heat to boiling and put in the flreless cooker for several hours. -Serve in a casserole. WEEK FROM AN EXPERT IN COOKERY have been atoned and cut into pieces. Cook hi cup of rice until tender. Shell and blanch' a doien chestnuts; boil until tender and cut in pieces; add to the above mixture with hi cup of butter, hi teaspoonful of pap rika and a good pinch of cinnamon. Mix all well together and It Is ready for use. Cranberry Jelly Material Cranberries, l quart; water, hi cup; sugar, 2 cups: tart apples, 2; cinnamon, hi teaspoonful. Utensils Paring knife, measuring cup, saucepan, measuring epoon, mold, sieve. Directions 'Wawh and pick over the cranberries, put Into saucepan with the water and apples quartered and cored. Cover and when the cran berries are well "popped" open and the apples tender rub -through a sieve or colander. Add the sugar, rsfurn to the fire, stir until the sugar Is dissolved and bring to the boiling fiolnt. Flavor, turn Into a mold or ndlvldual glasses and serve with roast turkey., Stuffed Eggplant Material Eggplant, 1; itaHe white breadcrumbs, 1 cup; Bngflie.h walnuts, hi curp; butter, 1 tablespoon; chopped onion, 1 tablespoon; savory or chopped parsley, 1 tableapoonf ul ; salt, pepper; egg, 1. Lien eils Steel spider, chopping 'bowl and knife, graiter, tablespoon, measur ing cup, egg-beater, baking pan, sharp tonife. Dlr ec 1 1 onaChoose a lull, dark purpfle eggplant. Oook in plenty of hoUling water 16 minutes. While boiling shell and chop the nuts, grate the bread crumbs and chop the onion. When the eggirdant has boiled the required time, remove from the kettle and cut crosswise In halves, and with a point ed knife cut out the pulp about one half inch from the outside; and with a poon remove it from the shell. Chop this fine. Put the butter into the eplder, melt, add the onion and cook it until it is yellow ibut not brown. Then add the eggplant and cook a moment, then the remaining ingredients except the egg mixing all together. When thoroughly heated remove from the fire ' and add the-well-beaten egg. Starid the eggplant shells in a buttered pan and refill with this mixture, heaping well on the ton and sprinkling with bread crumbs. Baste with melted butter, and twice again, while baking in a mod erate oven three-a uarters of an hour. This is a nice luncheon dish fad s per teat substitute sr meat Baked Apples Select appde of uniform else, wash, core, arrange in baking: dish and fill the cavities with sugar, butter and spices or with plain sugar as pre ferred. Bake and serve with, whip ped cream. Sweet Potatoes En Casserole) ' Pare, parboil and halve eight medium-sized sweet potatoes, drain, brown in butter, arrange in layers in a casserole, sprinkling; each layer liberally with brown sugar, a little salt and a few bits of butter. Heat In the oven, remove the cover and add boiling water to almost cover the potatoes, cover and place in the flreless cooker for 10 or more hours. Reheat when ready to serve. i. .j r .... . I ' A i Mil " ' ' 1 t ,aw-. . ft J AtU n, m p Ft Jfcfftllc fireplace 2o. 7brUa3t& Pressed Beef Take the thin pieces of pickled beef and boB until well done, then plcte it to pi oos, eeason with pepper, salt and sjilsplca Put in a cloth, press with a heavy weight When ready to serve, slice thin. 1 Baked Ham Soak the bam overnight in cold water, remove to kettle of fresh water and cook enouerh so that the skin is easily removed, trim, press a couple of dozen cloves in the fat side and end, rub with brown eugar and ptace in flreless cooker between bot stones to bake. Potatoes a la Union League 1 quart (boiled potatoes, pint cream, 8 sweet green (peppers, 2 tablespoonfuto butter. Put lltMe Wts df butter In bottom of baking dish, then some chopped pota toes and peppers mixed, Uta of butter, a sprinkling of flour, salt and cream, more potatoes and peppers until all are used. Sprinkle breadcrumbs over the top, cover and bake In the flreless cooker. Modem electrical appliances are help ful In preparing simple suppers. MENUS Toasted Scotch Scones Oranxe Marmalade Tea Chicken Salad Olive and Walnut Sandwiches Apple Sauce Spice Cake Cocoa or Tea Stuffed Green Peppers Watercress Sandwiches Orano-e Cebolia Salad Nut Bread Butter foffea Fruit Soup Water Crackers Stuffed Baked Potatoes Frinced Celery Hot Biscuits Honey In the Comb Tea Toasted Scotch Scone.s With 1 quart of flour, 1 teaspoon sugar, M teaspoon ealt, 4 teaspoons brvking powder, 1 tablespoon of lard, 2 eggs and 1 pint of imilk make a smooth dough. Roll to -inch thick ness and cut with circular or trlan- Potatoes a la Haddam Material Potatoes, 2 cups; butter, 8 tablespoons; lemon Juice, 1 tablespoon; ealt, 1 teaspoon; paprika, hi teaspoon; chopped parsley, 1 tablespoon; kitchen bouquet, hi teaspoon. Utensils Paring knife, measuring cup, tablespoon, teaspoon, potato cutter. Directions Wash potatoes, pare and scoop out perfectly round pieces. Throw them into salted water for 10 minutes. Then cook in boiling water until tender ibut not soft. Drain and keep hot by standing In a pan of hot water. Oream the butter and add all the remaining ingredients. Mix care folly "with the potatoes and serve them very hot. Apple and Celery Salad Material Celery; mayonnaise, hi cup: white aof egg, 1; tart apples, 2; lemon; lettuce; tomato Jelly. Utensils Shears, measuring cup, egg beater, knife, grater, plates. Directions Select nice white celery and cut with the shears in inch lengths sufficient to make 1 pdnt. Into the mayonnaise dressing, which has been made with the lemon Juice, stir the . well-beaten white of an egg. Pare the apples, rub with a piece of lemon and grate Into the mayonnaise mixture. Add celery and arrange in lettuce cups and garnish with tomato Jelly, molded and cut in cubes. Some Nice Salad Combinations Bermuda onions and beets with French dressing. Well-seasoned boiled halibut, served with mayonnaise or tartar sauce. Lettuce and cucumbers, French dressing. Lettuce and toma toes cut in quarters never sliced French dressing. Watercress, hard boiled eggs, French dressing. Spinach molded, mayonnaise. String beans, car-vv rots and beets, French dressing. Orange salad, French dressing, with game course. Apple and celery, mayonnaise ' and nuts. Cherries on lettuce, French dressing. Salad a la Hanson Material Boston head lettuce; mayon naise, 1 tablespoon; chill sauce, 1 table spoon; chopped parsley, 1 teaspoon; chopped egg. 1 teaspoon; chopped beets, 1 teaspoon ; mushroom catsup, - 1 tea spoon;, tarragon vinegar, 1 teaspoon; onion Juice, l teaspoon; paprika, I tea spoon. ' -v ' ' ' Utenslls-oup plate, sliver forte, , measuring spoon, tablespoon. Directions Measure the mayonnaise into the soup plate and add a little at a Urns all the given ingredients, beets, gtge - and (parsley all chopped very Ana, Arrange lettuce leaves on the Tutar cutter:" Brown on both sides m hot griddle. BpUt and toast. Butter and serve while hot The scones baked previotiaJy may toe toasted at the table on an deotrio toaster. Olive and Walnut Sandwiches Chop equal parts of olives and wal nut meats together, mix with mayon naise and spread on thin slices of Boa ton brown bread. Place two siloes to gether with the A3 ling between, trim and serve. Staffed Green Peppers Select medium-sized peppers, cut a slioe from he stem, nd of each, re move eeeds and iparboil peppers, IE minutes. Fill with equal pants of finely chopped cooked ohtoken or veal and softened breadcrumbs, seasoned with .1 - - . ,j. J.N JXJ - ,v ........ .v..v, .'.-v:. : ; .'.-.'...ftv. i onion Juice, salt and pepper. Put a layer of buttered crumbs on top Of each and baka in e moderate oven. Serve trot Watercress Sandwiches Wash tine crass carefully and chop ftna iMlx with mayonnaise and spread between thin sMces of white bread, shaped as desired. Orange Cebolia Salad For each person, serve on a bed Of nice crisp head lettuce a slice of Span ish onion between two slices of oranges, and pour iFTenoh dressing over all. Fruit Soup Boil together 1 cup each raisins, prunes, oranberrtes, canned peaches, and Juice of 1 orange, 1 lemon, 1 tea spoon sago, 3 cups water and sugar to taste, strain, add 1 cup camned cher ries, beat and eerve with crouton a Stuffed Baked Potato Bake targe, smooth potatoes, cut in lhalvea crosswise, remove the inside and mix it with salt, pepper and enough oream to moisten. To this may be add- " THE PRIVILEGE TO THINK THIS page is making women think. And when a department of a news paper does that it is worthy of encouragement and commendation. The poet says: At Learning's fountain it is sweet to drink But 'tis a nobler privilege to think. Are you thinking enough about your home and the art and science of running It? It Is a great privilege, remember, full of the Jot of doing things well, and this weekly offer of the People's Institute is a pleasing means to the attainment of the privilege. The right arid the ability to think are precious gifts which women are claiming' these days. Above all must the privilege to think touch that greatest of places the home. Next week Miss Alice Lakey, chairman food committee, National Con sumers' League, will take "Candy's Cost to Health" as a subject for Institute readers. Look before you nibble. salad plates for four people and dis tribute the dressing over each serving. Serve at once with hot cheese wafers. Liptauer Cheese (for Dessert) Material Roquefort cheese; cream cheese; butter; salt; paprika; table sauce. 1 teaspoon; sherry, 2 table spoons; chopped chives, 1 teaspoon. Utensils 'Soup plate, silver fork, sharp knife, spatula, tablespoon, meas uring spoon. .Directions Take equal parts of roquefort cheese, cream cheese and butter. Put all into a ibowl and mix thoroughly together, using a silver fork. Now add a little at a time, . seasoning of salt and paprika, sharp table sauce and about 2 tablespoon fuls of sherry, or until you have a nice mixture to spread on the wafers. Add the chives last. Arrange this in a circular or leaf shape on a plate and garnish the edge of the cheese mix ture -with chopped chives, and on the top with paprika; pass with water crackers, toasted, and black coffee. This is very good for after-theater sup pers. Pumpkin Fie Material Pumpkin cooked and strain ed, i pint; milk, 1 pint; eggs, 2; sugar, hi cup; salt, 1 teaspoon; cinnamon, 1 teaspoon; ginger, hi teaspoon. Utensils IRoHing phi, pastry board, flour sister, sharp knife, colander, egg beater, saucepan, measuring cup, measurini spoon, pie pans. Directions-Cut the pumpkin, with out peeling, into cubes, put in the sauce and cook with very little water over the Are; or, better still, cook in the steam cooker. When tender put through the colander, put' back on the stove and oook until dry and rather dark in colon Pass through -the potato dicer, and to every pint of pumpkin add the ingredients, beating the eggs well. Two or -three tables poonfuis of oream are a great addition. Make plain pastry. . Line the pan with this, brush the bottom of the pastry -with while of an egg, fill with the pumpkin mixture and bake in a moderate oven until done. The white of the egg prevents the pumpkin from soaking into the crust. "Whipped cream and pecan nuts arranged over the top of the pis gives a new and attractive appearance, adding also to the taste. These may also be made m individual pans and garnish ed, as abova , t Pineapple Ice) Material Freeh-grated pineapple, 1 pint, or 1-plnt can; sugar, 2 cups; water, ! quart;' juice of lemon, L Utensils urater, ' saucepan sieve, wooden masher, measuring cup, lemon m ttoetr chopped bam. In the propose tioa of an part of tmxa to eight of potato. If preferred. Place the shell on end and fill with the mixture, brush with egg white and brown in hot oven. Serve at once. I " Fringed Celery Out tender nvtrMe stalks of oelery k 3-d nah pieces. Wltn a sharp knife cut slots three-fourths inch deep and close together across each end, throw the celery into' a dish of ice water and allow it toj remain until itfee 'cut edges ciurl, thus forming the "fringe." j MENUS Pate de Fble Grae Sandwiches Fresh Grapes Mixed Sweat Pickles CoRm Fotats Salad Coddled Apples Cold Meat sandwlcha Whipped Cream Tea Cream of Celery Soup Bread Sticks Deviled Oyatera in Open Sandwiches Peach Compote Olives Coffee Almond Roup Saratoga, Wafers Baked Eggs In Tomatoes Toiwue Sandwiches Grape Juice Pate de Foie Gras Sandwiches ' Mash the foie gras with fresh butter to make a smooth paste, season with cayenne, salt and onion Juice. Press through a sieve. Spread (the paste thickly cent slices of toast out In fancy slhaipes. Serve on lettuce gwniehad with siloed pimento -stuffed oKves. Cold Meat Sandwiches Grind oodd, lean meat (two or mors kinds may be mixed), add 3 green pep pers, flnefly chopped, to each cup of meat Moisten witih mayonnaise, spread between thin siloes of bread and shape. Coddled Apples Wash and core sour apples, place them in a saucepan with enough water to prevent burning, cover and steam until tender, adding water as neces sary to replace that lost through evaporation, Remove the apples and sudd to the Juice one-half as muoh sugar, cooic to a syrup, pour over ths apples and serve wtth whipped oream. Cream of Celery Soup Cook four cups of diced celery In a pint of water until soft Press througfti a coarse aderve. add a teaspoon onion Juice, 2 cups thick white sauce and a pint of milk. Heat, season with salt and pepper, and eerve. Deviled Oysters In Open Sandwiches Out slices of stale bread into suitable shapes. Toast, butter and cover wtth fresh or pickled oyetwrs placed cHose together. Sprinkle with paprika, cover with a highly seasoned (mayon naise sauce, arrange on plai&ter and serve with, slices of lemon. . Almond Soup &fafce a thick sauce with 4 tablespoons eacn of flour and butter and 1H cups veal stock. Blanch and shred a halt pound of almonds and (brown In but ter. To the sauce add salt pepper, 1 cup chicken stock. H cup strained to matoes, and lastly 1 oup sweet cream. Heait, pour over ihe almonds In a disa and serve. Baked Eggs in Tomatoes Remove a thin el Ice from the eteni end of each 'tomato. iRmmove seeds and, piilp and drain liquid. Break a fresh egg into each tomato, season, place in a buttered dish, cover and bake. squeezer, sharp knife, pineapple oEp, freezer. Ice chipper. Directions Put the sugar and water into the saucepan over the fire, stir ring until the sugar la well dissolved. Boll 6 minutes and sxlm. Remove from the 'fire, strain through cheesecloth and cool, if the fresh pineapple is msed, pare, remove the eyes with the pineapple clip, and grate. Press with, the wooden masher through the sieve until all the Juice is out. Add the Juice of the lemon to this and when the sweetened water is cool, add the pine apple Juice, turn into the freezer and freeze, turning the crank very slow . ly. This should be perfectly whito, fine and creamy. When finished, remove the dasher, pack down smoothly, re cover and stand aside to ripen for one hour, if you use the canned pineapple, ' hi oup less of sugar will be sufficient. Cranberry Sponge Dessert Material EtA'a, 5; sugar, 14 cups; Juice and rind of a lemon; pastry flour, Ihi cups; cranberry Jelly. Utensils Measuring cup, Turk's head cake pan, lemon squeezer, flat wire beater, pdatiter, grater, bowl. , Directions Beat the whites of the eggs on the platter tin til perfectly dry. Beat the yolks very light and grad ually beat in the sugar and the grat ed' rind and Juice of the lemon. Cut and fold in half the whites of eggs with the yolks, then half the flour and the remaining whites and flour, mix ing well but carefully together. Bake in a cake pan GO minutes. When ready to use for dessert turn the cake on to a chop plate or ice cream dish, over which pour cranberry Jelly, which should be Just cooled before pouring. Heap a spoonful of whipped cream around and on top and serve at once as a dessert. An gel food to which you have added hi cupful of cherries sliced in very thin rings may be used in the sains manner in place of sponge oaks,. Weber Hashed Browned Potatoes Material Cold boiled potatoes, 4; but ter, 1 teaspoonful; cream, hi oisp; salt, 1 teaspoon; red and green peppers, hi each. ! Utensils Chopping bowl and Knlfa, tablespoon, measuring oup, eteel spider. 'Directions Chop the potatoes, not too fine, also the peppers, and add the salt. Put the butter Into the spider and when melted add potatoes and peppers; pour over the cream. Do all this over a quick Are, then cover and push to the back of the stove or turn the gas burner very low and cook slowly lfr irilnutss. Turn out care- fully on a hot platter garnish, anal ssnd at ones to the table, . 11 V