1 I ' 1 . 4
-THE OREGON. SUNDAY JOURNAL, PORTLAND,. SUNDAY MORNING, NOVEMBER 161913
. - - ' ; . -" . ... ---a . .... '
F YOU remember your history
that you mastered years ago,
you will recall that the world's
progress can be understood by
the type of instrument that predom
inated in a division of historical ef
fort. The Stone Age and the Bronze
Age are facta that are rich in con
tent fa -ftnit nnft-thnt -hnr h ni enan
.the most casual interest in the
human race and its development.
Which name will be placed 'oppo
site this age? There ar&many sug
gestions, but Miss Anna Harrows, of
national fame, has substantiated her
title on this page in her character
istically convincing way. If you do
not agree with the name, there are
many things to be learned; if you do,
there are still things to be learned.
This page has always something to
give its readers in exchange for their
time.
And just as a parting thought
let not the Newspaper division of
the Paper Age be ignored by you.
By Anna Barrows
lecturer on Domestic Science. School of
Domestic Art, Columbia University, New
York; Director School of Uotueatlo Sci
ence, Chautauqua, N. Y.
ONCE the human race made its
tools of the most durable ma
terials, but it has gradually
found that even flimsy paper Is
suitable for many purposes. The furore
for paper-bag cookery made us realize
that this is Indeed the paper age.
Forests are being transformed into
this substance, as perishable as the
leaves of the trees. Without it books,
magazines and the daily papers would
be impossible. (Moreover, it facilitates
communication between producers,
tradesmen and consumers, and shortens
the housewife's hours of labor.
For the future we are promised paper
parasols, hats afid stockings, paper car
pots, rugs and curtains, paper car
wheels, and even rails for cars t0 run
on,, paper horseshoes, and paper coffins.
Some day paper may be made water
proof as well 'aa airtight
As the forests diminish, paper may
hn made from many waste vegetable
fibers, such as cotton hulls. Linen and
cotton subjected to chemical processes
renew their life of service as clean fresh
MENUS
This department will be in charge
The plan will give the' housewife the
and will present topics of interest to
By Margaret J. Mitchell
Bruce School, New York.
THE question of what utensil to use
In cooking is one which takes some
experience, if the dishwashing is
not to bo too burdensome. A skillful
cook will measure materials in such
order that the same measure can be
used for flaking several measurements,
while the novice will measure a cupful
of milk the first thing, if it happens to
catch her- eye first in the list of in
gredients, or if she happens to go to
the lce box and sees it first. Flour and
sugar cannot easily "be measured in the
cup after the milk, but if she had meas
ured the dry things first, moist, sticky
materials could then be put into the
same cup. Just so with measuring by
spoonfuls, a little- forethought will save
work. But besides this it is convenient
to know that milk does not stick badly
to aluminum) so that cocoa, chocolate,
cAistards, , etc., are best made - in - an
aluminum UtensIL Fruit also does not
etick badly to aluminum, and It is In
valuable for a preserving . kettle. The
initial cosif of aluminum should not
frighten any one 'hose utensils are go-
jug. to receive orainarny good care, lor
It will outlast many other saucepans.
It is not so valuable for frying pans,
rritimnH sna WHin irnni. Tilt , i .
ceedlngly, difficult to clean; grease from
it on account of the injury done to it
by strong" soaps and alkalis, . .
MONDAY h , ,T ' ' '
BREAKFAST '. ' 'wT ' '
-..' Oranges
- Kidney Stew f T " ' JIufflns '
..... . -. . Coffe .... . , .s
- ,' ' LUNCH . . :
Cold TttTkey . . Stewed- Potatoes -
... . , Preserves r- : , Cake
. IT
paper. No Article we use Is much clean
er than dean, fresh paper. What 'won
der that lta use to increasing!
Sheets' of paper wrap all our pack
ages, and etui special paper cases ere
made to. fit nearly every, type- of article
transmitted between producer and con
sumer. Oysters and ice cream are de
livered In paper cases, plea from the
baker and 'butter from the grocery store
come in paper plates, the milk bottles
have paper covers.
Since people are buying their foods
In smaller and smaller lots, more and
more paper In proportion is required.
Incidentally, the consumer pays for
these-luxuries, whether it Is weighed
with the, food or not
The grocer's profit must be large
enough o cover every expense, from his
rent to the string -that ties each parcel.
Even so, we are not content with a
ingle wrappltiBthe meat or cheese first
must he covered with a choicer grade
of paper, parchment or paraffin, and
then folded in a stronger sheet for
further protection.
PapeMar cookery cannot be consid
ered as wholly a recent invention, for
' some one long ago discovered that there
was no daintier way to prepare chops
iv
'Iff
for the Invalid's tray than to broil them
in paper.
Inclosed In the paper bag in which
they were delivered, multitudes of rolls
have been reheated and have come out
of the oven as if fresh baked. Many
a rich cake has been protected from
burning while baking by layers of
paper in the pan below and a paper
folded tent fashion above the edges of
the pan, at a safe .distance from the
gradually rising surface of the cake.
Greased paper often has been used to
protect fowl or joint of meat while
cooking in the oven, especially ends' of
bones, which might burn before the
meat was done.
Paper-bag cookery has one great vir
tue, that of saving the washing of some
unpleasant dishes, such as the roasting
ran and rack, or the tin sheet on which
a fish has been baked. This method is
most desirable where gentle heat only is
required ana where Juices and delicate
flavors too often are lost. In emer
gencies almost anything available may
be used for any purpose; but there are
better ways to cook a cream soup or
custar i than directly in a paper bag. ,
As with every other ajipUance, some
practice is needed to learn how to use
these bags in the best way. The hand- '
books by At Soyer, .grandson of the chef
famous in the mid-Vlctoriani period,
and by C. II. fienn, an English authority
on cookery, will be helpful to any one
wishing to cook in paper bags.
There are still other uses for caper
AND RECIPES FOR A
of a different instructor every month,
benefit of wide and varied experience,
all.
DINNER
Boiled Corned Beef
Coleslaw T Fried Carrots
Baked Potatoes
Steamed Cup Custards
TUESDAY
BREAKFAST
Apple Sauce
Coffee ,
Oatmeal
Poached lTgs
Cream
Toast
LUNCH
Cold Corned Beef Lyonnalse Potatoes
Cocoanut Cake Canned Quinces
Tea
DINNER .
Turkey Soup
. Beefsteak.
Dried Lima Beans Buttered Bests
Sliced . Bananas and Oranges
WEDNESDAY
BREAKFAST
. v. '. Apple Sauce
, Wheat Cereal Cream
... Steamed Bcts .
: Toast Coffee
, LUNCH
- f v: Hot Veal Loaf
Mollandalsa Sauce
Fresh Rolls i: pocea
Cream Pufta s
' DINNER " v
Cream of Tomato 'Soup
Boiled Fresh Tontua Caper fiauos
Stuffed Peppers Mashed Potatoes
i Lemon Fla
THURSDAY
, BREAKFAST '
Grapefruit
Fish BBll . .
noils (warmed Coffee
... ' . LUNCH '.".
. .' . . Veal toaf fcold) -
lveituce eaiaa
Baked Apples
Cream Puffs
-Tea
DINNER
' Okra Stew
Macaroni and Cheese
- tiettuce. Beet and See Bated
.' , . . Mayonnaise .
. . Berry Tans
bags which have brought supplies Into
the house, and they should be folded in
their original shape and be kept in a
suitable place. The double bage used
by some grocers to insure against
breakage and loss of such materials as
sugar often are clean and may be used
to pack away small woolen articles of
wearing apparel in summer. Ji. clean
muffler put in a clean bag with the end
closely folded and tied needs n'o moth
ball within to protect it from Insects.
A plate of raw meat or other food may
be temporarily protected from dust or
flies by putting it in a large paper bag
and folding the end of the bag under
the plate. This Is quite a different
thing from putting meat away with the
Juices soaking Into the paper in which it
came from the market. A paper bag
will protect the hapd while blacking It
ctove, or temporarily in any similar un
clean occupation.
Soiled bags even may do good service '
again. Cut off the top third and lay
this double strip of paper. Inside the
bag, making a stronger base. Such a
bag on the kltch6n table or shelf to
catch eggshells and bits of refuse help
keep the kitchen tidy.
The largest bags, cut off in the same
way, may be set In the garbage can
and save considerable scrubbing. In like
fashion the waste-paper basket may be
lined and its contents thus quickly and
tidily transferred to the waste barrel or
the fireplace. Again, shavings or ex
celsior for kindling a flre may be put In
paper bags and thus save much clutter
around an open grate in a guest cham
ber. One who has never tried It will be
surprise to find that a paper bag will
not break under a considerable weight
of hard coal. Bags thus filled and piled
carefully in a hod or. basket may be
used to replenish a coal flre in a sick
room nr where a baby is sleeping or
when soiled hands would bo undesirable.
Much of the paper whKrh comes irrto'
our houses around packages is suitable
for similar purpoees again, and there
should be a definite place for It. The
passage of a hot Iron over the surface
of such sheets of paper not only re
moves folds and winkles, but would
be sufficient to destroy any "germs'."
with which It might have come in con- '
tact.
Newspapers have many uses. A hook
by the cookstove should be kept filled
with pieces of newspaper, cut In the
lines in which they are usually folded,
about a square foot in surface. Noth-
7 ' FRIDAY
BREAKFAST
Waffles Maple Syrup
Sott-boiled Eegs
Coffee
LUNCH
Kippered Herring-s
Baked rotatoea
Fried Bread Cocoa
DINNER
Steamed Fish Hollandale fMuce
Mashed Potatoes Fried Kcsplant
Celery
Mousse
SATURDAY
'BREAKFAST
Orangw
Oatmeal Oeam
Bacon Fried Eggs
Toast Coffee
LUNCH
Steamed Rice with Fried Peppers
Fresh Rolls M
Apple Sauce Gingerbread
D-INNER .
Rolled Weak
f Pickles . .
Baked Sweet PotaUoc Spinach
Prune Souffle
SUNDAY
BREAKFAST
Liver and Bacon"'1 "iblle (wanned)
Coffee
DINNER
' Roast Duck
Olblet Gravy tt Currant Jelly
Klca Hubbard bquash-u
Ice Cream
8UPPER
Potted Fish . ..
Droo Biscuit Canned Fruit
"Nut Caks
Tea
Kidney Stew
Wash J beef kidneys and cut them In
halves lengthwise, goak in cold water
to cover them. Change the water after
an hour, and jet them , soak another
hour or more. (Drain them and add boil
ing water- t barely, cover them. - Add
' Vt teaspoonf ul it salt.. Bring this to a
boll and cook it in the flreless cooker
for four or five hours. Bring It again to a
boll and replace tt lathe flreless for ten
er more hours (overnight). In the morn
zing remove 4he membranes and slice the
kidneys. Thicken a cupful of the liquor
tng Is better to wipe off spatters of
grease and keep the range In good con
dition, without much blacking. When
the ashpan must be emptied or any
similar work done, a double layer of
newspapes' underneath will save much
brushing or scrubbing.
Where it Is desirable to keep Ice out
side a,.xefrigertor for a picnic, or for
the top of .a packed Ice cream freezer,
newspaper Is a more effectual non
conductor than burlap or old carpet
But it is rarely wise to wrap the block
of ice in the, refrigerator.
. Several layers of newspapers or heavy
wrapping paper, spread between wire
springs and mattress, will be almost as
effectual as another mattress In pre
venting the discomfort of cold from be
low,, which no number of blankets above
will prevent.. Where the blankets are
limited, paper also, la of service. Many
a suburbanite has found protection from
a cold wave by folding; a section of the
daily, paper under the thin coat which
seemed sufficient earlier in the day.
Several folds of newspaper, with a
loop of string in the center, will serve
as a coathanger, where a better one
is not at hand.
The family taking several daily papers,
or even a single one, will require little
other kindling- for an open flre, Indeed,
11
without other' fuel, a cheerful blaze may
be provided at mealtime In a dining
room fireplace by a few crumply or
twisted newspapers.
A quaint old cook book gives direc
tions for cooking a beefsteak with two
newspapers; that appears to be even
one better than paper-ag cookery.
The pasteboard boxes in which mi
lady's hats and dresses are sent home
are useful for storage of blankets and
clothing from dust and from moths, if
a strip of paper is pasted over the
crack between box and cover, after all
is solidly packed within.
When the hats .and . dresses ...come
from their makers they ar protected
by many sheets of soft tissue paper.
These may be smoothed out to use in
similar fashion again. Even if torn,
such paper should be eaved for clean
' ing windows, mirrors or other glass
surfaces. Laundry and other cleansing
processes owe much to paper. The
paper pulp palls and tubs are far lighter
than wooden ones, and have some ad
vantages over those made of metal. A
hot iron and blotting paper will draw
out grease spots from upholstered fur
niture or rugs not easily washed. Bits
of moist paper thrown over rugs or
carpets or even bare floors are excel
lent duet catchers, where sweeping must
be done with an ordinary broom.
6o much for the paper as a byprod
uct which finds its way into our houses.
There are some types of paper which
we do well to purchase.
WEEK FROM AN EXPERT IN COOKERY
in file pan with 8 tablespoonfuls of
flour mixed to a paste with an equal .
amount of cold water Add about s
teaspoon ful salt and a good dash of
pepper. Let this come to a boll, add the
kidneys and serve when boiling hot.
If not cooked in the flreless the kid
neys should be simmered for several
hours, or uptil very tender. A pleasant
variety may be made in the flavor of
kidney stew by cooking a sliced onion
and cupful of tomatoes and a bay
leaf with K removing the bay leaf be
fore serving, and, If desired, straining
the gravy before reheating the kidneys
In it.
Lettuce, Beet and Egg; Salad
(Put the lettuce in water till crisp.
Wash It In two waters, pulling each leaf
off the head. Drain It on aclean towel
and fold it in a cheesecloth, or put it
Into a paper bag: ant keep It cold until
ready for use.
Cook the eggs "hard cooked," drop
them in cold water and;. cut each in half
when, the shell Is removed. Left-over
beets may be used, cutting them Into
small dice. Arrange the lettuce in a
nest on the plates, put xm this a ring
cf the chopped beets and In 'the center
of this ring put the egg halves with the
yolk turned up. Put a tablespoonful of
mayonnaise dressing at the side.
Steamed Rice in the Fireleas Cooker
Wash 1 cupful of Carolina rice In a
strainer held under running water".
Shake it Into 8 cups of boiiing water to
which 1 teaspoonful of salt has been
added. Let this come to. a boll and put
-It at r once - into- -Ihlees-eotrker'- wi th-
severai" quarts of bollins; neater under '
it Let it cook one hour. It will not be
injured by two or three, fcutii est at"',',
the end of the hour.' When all ready to
serve it open the kettle,1 add X table
, spoonful of butter in small pieces,' and
with a fork lightly uru the rice at the
y - i : : : T". 1 "i
Taper napkins long have proved use
ful; paper-tablecloths have their place,
said paper towels and handkerchiefs
snake us wonder why we have not had
them long ago. Paper sheets and pil
lowcases may come next
... for the picnic party paper dishes of
all sorts are especially useful.
"Reduction of dishwashing and economy
In laundry bills are certainly permissible
In the vacation season, if not in more
formal life.
Conservative guests at high-priced
hotels and restaurants doubtless would
resent the introduction of the paper
napkins, but in placea of lower grade
it would be as much to be preferred to
the damp half-clean napkins no often
provided as the paper cup to the com
mon drinking cup in railway stations.
A roll of firm brown paper established
In the kitchen as In the grocery, or
sheets of fresh paper on a convenient
hook, will fully Justify the cost. Far
better to have paper on which to cut.
up a fish or fowl than on a board or
table, which must be washed. The offal
rolled in the paper, after the work is
done, does not attract flies and is easily,
disposed of, whether in flre or garbage
pail.
Cheese, onion or parsley may be
chopped on paper and thus save scrub
bing. Crumbs may be rolled or bread
dough kneadod. Oysters and scallops
may ba crumbed for frying by gently
Braking a paper of crumbs on which the
articles have been dropped after dipping
thtra in beaten egg.
A softer grade of brown or cheap
white paper should be chosen on which
to drain fried foods. Another use for
paper is to remove a film of grease from
the top of broths for ad Invalid or soup
for the family table. For this purposo
the paper should not be glazed.
In an emergency, where no funnel is
available, a section of stiff paper may
be fitted into the neck of a bottle. A
wad of paper will serve as a trivet
under a glass Jar cf beef tea in a kettle
Of water.
A layer of tissue paper over a mustard
plaster prevents too close contact with
the- skin.
Where frosting tubes are not available
for the decoraUon of cakes a sheet of
strong, pliable note paper may be made
to servo as both bag, and tube.
The decorative possibilities of paper
of many kinds are so frequently ex
ploited that they scarcely need reference
here. Shelf papers are useful where
boards are rough, but should be plain
rather than ornamented, and need not
hang over the edge. Dollies' of paper are
rightly superseding the napkins once
used under cooked foods. The chop
ruffles and souffle cases may be made
by hand if others are beyond reach.
Whenever paper may be used to se
cure greater -comfort or to save un
necessary labor let us not be hampered
by traditional preferences for other ma
terials. bottom up over this. Serve immediately
on a hot platter, surrounding it with
fried peppers.
Fried Peppers
Wash green sweet peppers and cut
them in fourths lengthwise. Remove the
.stem parts and the seeds. Fry them
in 1 tablespoonful of olive oil for each
4 or 5 peppers, over a moderate flre, so
that they will brown a little in about
twenty minutes to half ah hour. Turn
them once, to fry both sides, and eerve
them neatly arranged around a moundi
of steamed rice or on a hot platter.
Steamed Cup Custards
Heat 1 quart of milk until it steams.
Meanwhile beat 4 eggs.add hi cupful
of sugar and $i teaspoonful of vanilla.
Stir in, slowly, the hot milk. Strain the
mixture into a pitcher and pour it into
cups. Set these in a steamer. Cover
the steamer with cheesecloth and then
with Its own cover. Put It over gently
boiling water and allow it to cook for
ten minutes -or. more. Test when the
custards are done by shaking the
steamer a little, to see If the custards
are no longer liquid. As soon as they
are barely set, lift off the steamer, re
move the cupa and serve ice cold. A
little nutmeg grated over the top before
serving Improves them.,"" .
Cocoanut Cake
Soak H cupful of desiccated cocoanut
for ,h9ur ln cupful of milk. Melt
M cupfuTof better until soft, but not
liquid; add 1 cupful ''Of ' sugar. . Mix
together V -i cupf uls of flour and Vfr
teaSBoonfulj joj, I baking powder; and add
this to the batter and sugar, alternat
ing with 'the cocoanut and milk. Beat
the whites of 1 eggs stiff and add them ,
and M teaspoonful of almond extract '
last. Bake In a greased tin. In a mod
erate oven, for about three-quarters of
aa hour. Covet when oold with. ia boiled
CUSTOM AND SLAVES
A1
RE you doing things In'the home
Has cuatpm made you a slave without your knowledge? Break away
from the rigid rule of things, especially If that rule be . far from
beneficial, Don't be a slave to the wrong thlng. " -
. V'.;' ' 'v ' '''""ly?-''
'The slaves of custom and established mods. S 'V
With packhorse constancy we keep the road, ' " ' - r,
should be a warning in the case of the housekeeper. , .
This pago is a happy medium of. eptoitatioheinhe Tfew, tried and true
Ideas that help the homckeeper. Are you a regular reader .v3RJE0P,'
Institute Is too good and too Important to miss. Next week will be a special
page filled with ideas for Thanksgiving. Do not let the opportunity to
improve the day be ignored.
We are proud of the names that
they are:
MRR. M. ALLEN,
Chief of Kood and Drug; Division, Ken
tucky Agricultural Experiment Station.
MH3. MINERVA B. T. ANGELL,
llrooklyn, N. Y., Domestic Selene Ex
pert, MusiachusetU Institute uf Tech
nology. MBS. KACUEL FOSTER AVKBY.
Boclal and Political Economist.
MKS. IDA COGSWELL BAILEY-ALLEN,
Domestic bclence Expert, New York.
MISS L. RAY BALDEHSTOX.
Laundry Expert, Teachers' College, Co
lumbia Univemliy, Mew York.
HABBY E. BABNAKD. B. 8..
Rtate Food and Drug Commissioner of
Indiana.
MISS ANNA BA BROWS.
Lecturer on Domestlo Science, School of
Household Arts. ColumUa University,
New York: Director SchJril of Donrtrttlo
Bclence, Chaumuu.ua, N. Y.
F. E. BKEITIIL'T. Sc. D., .
Department of Chemistry, College of the
City of Nsw York. 4
MRS. WINNIFBEI) HARPER COOLEY.
National President of the. Associated
Clubs of Domestlo Bclence.
MRS. ALICE DYNES FELLING,
Formerly Head of Department of .Horn
Economics,. Iowa State College.
MISS WINIfRED STUART GIBBS.
Rupervlsor Home Economic Work, New
York. Association for Improving; Condi
tion of the Poor; Assistant In Household
Art. Teachers' Collese, Columbia Uni
versity. MRS. GRACE M. VIALL GRAY.
Domestic Science Expert, Chicago, 111.
HISS EDITH HALL.
Institute of Domestlo Science, Northern
Illinois tyrma.1 School, Da Kalb, 111.
MISS CAROLINE L. HUNT,
WasbJnton, JD. C.
MISS HELEN LOUISE JOHNSON.
Lecturer nd Writer on Home Eco
nomics, Watertown, N. Y.
MRS. ALICE GITCHELL KIRK.
Domestic Science Lecturer, Cleveland, O.
The First Solid
WHEN my daughter Elisabeth was
a year old, I decided tihat it was
time to give her solid food, and
then discovered that my frlenda had
very vague ideas of their methods of
giving fchelr babies this rorm Of nour
ishment; and even my good, doctor did
not give me any definite rules.
As my experimenting may help some
inexperienced mother, I am going to
tell my story. I began by giving her a
cereal Instead of her bottle for one
feeding, eit'her the third or fourth, so
as not to have any gas, that might be
caused by It, disturb either her nap or
sleep at night. I alternated oatmeal
gruel and a cream cereal. I could not- .
4ie doe,, as my daughter has-always
had a tendency toward constipation. 1
cooked two cups of oat cereal with two
cups of boiling water, in which I had
placed, a little salt, in a double boiler
for three hours, then I strained it
through a coarse wire strainer, and I
had enough for two feedings. In cool,
weather It can be kept In a refrigerator
overnight. I used the rest of the oat
meal tor thvamlly table.
The wheat cereal I cooked according
to the directions on the box for break
fast porridge, for three (hours, and add
ed the yolks of two eggs, which I had
boiled for the same length of time in
the lower part of the boiler. Be careful
not to use any of the wbite, which is
very tough. I mashed the yoj,ks into the
cereal while it was warm. After a few
weeks I gave her two feedings of cereal -a
day, also graham crackers and zwel
bach. When she was fifteen months
old she bad a baked potato for her din
frosting, flavored with teaspoonful
of almond extract. '
r5 Corned" Beef
. - The flreless cooker is specially good
for making tough cuts of meat tender
without their becoming stringy. Corned
" beef may be a delicacy if properly corn
ed and cooked. Order a large piece
(8 or 10 pounds) of the rump corned for
only fopur days. Put it on with several
quarts of cold water and let it come
to a boil, then let it simmer for a half
hour before putting it into the flreless
cooker for ten hours. Bring it to a boll
just before serving. If not cooked In the
flreless, let it simmer, several hours,
until tender, keeping plenty of water
around it.
Cream Puffs
Heat together 1 cupful of water and
cupful of butter until they boil. Add'
1 cupfuls of pastry flour all at once
and beat it until smooth; let It cook
Ave minutes, stirring it all the time.
When cool, add 6 eggs, one at a timet
stirring the unbeaten egg into the dough
until it is smoothly "blended before add
ing another Place a rounding table
spoonful of dough on a greased tin,
shaping it slightly to' make it round,
'or dragging It . between two knife
blades Into a long shape if for eclairs..
' Bake them In a moderate oven for about
twenty-flve minutes. Cool and fill with
cream filling. Eclairs should be frosted
on top. .... -. . ., .
' Cream. Filling .
Put 2 eupfuls of milk to scald in a
double boiler. Mix M cupful of flour,
Ti cupful of sugar and M teaspoonful
"6f 'art wir together, and "add the trst
milk, stirring out all the lumps. Re
turn It to the flre and let it cook for
ten minutes, . then stir . In ; 14 . tea
spoonf uls of butter andJ eggs, beaten
ttil yolks, and whites are mixed. Let
thla cook fcr about three minutes, stir
as you always have been doing: themt
are identified with this page. Her
MISS ALICE LA KEY,
' Chairman Food Committee, National Con-'
suuiern' League. . .,',. .'i
MISS ALICE 10OMIS.
Department of Home Economics, Univer
sity of Wisconsin, Madlsun, Wis.
MISS MARGARET X MITCHELL,,
Bruce School, New York.
MISS MARY STOKE O'ROCRKJC.
Director of Domestic Science, Adelphl
Academy, Brooklyn.. N. Y.
MISS ELLEN C. 8ABIN,
President Milwaukee-Downer Coll eg, Mil
waukee, Wis.
MRS. ANNA B. SCOTT,
Cooking Expert and Food Economist,
Philadelphia.
MISS MAY SECRIST.
Department Household Arts, California
Polytechnic chool.
MISS WILUELMINA H. SPOHR,
Stout Institute, Menomonle, Wis.
MISS FRANCES STERN,
Massachusetts Institute of Technology,
Boston, Mass. - -
MISS ISABEL STEWART,
Assistant In Department of Nursing and
Health. Teachers' College, Columbia Uni
versity, New York.
MISS MARY L. WADE.
Household Solent Lecturer, Chicago, W.
MBS. RICHARD WAINWBIGHT,
Washington, D. C.
MRS. LILY HAXWORTH WALLACE.
Of Indon, England. Cooking- Lecturer
and Demonstrator at the Pure Food Con
gress. s
SIR. JOHN L. WALSH, ,
.4
1 1 rt m V otar Vnrlr
MBS. ART II IB WIIITTEM.
State Normal College. Albany, it. T,
MBS. LEAH D. WLOTSOE.
Agricultural College of Utah. Logan,
L'tah. .
MRS. HARVEY W. WILEY,
Housekeepers' Alliance, Washington, D. C
BLISS FLORENCE WILLARO.
Chairman of Domestlo Science Depart
ment, Washington .Irving High. ScbooL
New York.
Food for Baby
ner and an egg for tjreakfast. As the Ut
not like sweet potatoes, whidh are very,
good for babies, se ate Irish potatoes
I have never fed Elisabeth any frestat
fruits except oranges and grapefruit
juice and apple sauce, which ehe loves.
I prepare the orange Juice with t lemon
equeezer.
Elisabeth had five feedings a day '
until elite was a year and a half Old,
and then four a lunch in the morning? ,
and three regular meals until she waa
two years old, and since then only three
regular meals, without any lunching ex.-?
cept all the water and milk that aha 1
wishes. Of course, babies' stomadhg dlf
ler.aua every muiuicr uu&b iv c;jijwimiivhw j
-more or less but I hope that -my exp'
rience may help some one who Is facing
this problem. A MOTHER. . -
Gingerbread Recipe ;
FOUR tablespoons butter, cup of
Sugar, I egg cuy molasses,
cup sour milk, cup of flour, J '
teaspoons of ginger, 1 teaspoon cin-.
namon and 1 teaspoon soda. Creamv
the butter with a wooden spoon until "
thoroughly softened. Add sugar, then
unbeaten egg and molasses; beat until
foamy; eift the flour once before
measuring, then again with the
soda, ginger and Cinnamon. Add the
dry Ingredients alternately with the
sour milk to the first mixture. Give the
whole mixture a quick vigorous beat
ing. Butter a cake pan, dredge with
flour and shake out, so that only r
film of flour clings to the butter. Pour ;
In the cake batter, spread, evenly and -bake
In a moderate oven about thirty
minutes. .... -"v
ring constantly. Cool and add the van
illa. . ;..
To fill the puffs use a pastry bag an4
tube, making a small bole for the tube
or make a cut in the side and Insert th
filling by teaspoonfuls. ' 'X
. Lemon Pie '
Mix well a, cupful of flour and 1V4 cup
fuls granulated sugar and stir in l
cupfuls of boiling water. Let these cook '
In a double boiler for twenty minutes. '
stirring occasionally. Mix SVi table
spoonfuls Qf lemon Juice, the rind of k
lemons and 'the yolks of S eggs anjl'stlp
the hot mixture slowly Into this, return
it to the double boiler and cook until
the eggs. have thiekened a little, ttnen
add 2 tablespoonfuls of butter. Cool the
filling a little and put it Into a 'baked
crust. Hake a meringue of the whites of
the eggs and 1-3 cupful of powdered)
sugar. Spread on the top n bake is a
Very hot oven till Hfht brown. . f
Pastry for Pics
'.',.: : -, One Large Crust,
Mix together 1 Meant cupful of flour.
'.'14' teaspoonful. salt. 4 teaspoonful of
baking powder and work In. with the
. tips of the fingers 1-3 cupful of lard. If
the crust is to be used for custard pie
or any other delicate flavor,, half lard
. and . half butter may be aeoded te pre
vent a slight fsU the lard, but for
truit pies a gcl Vird will not taste. Cut
in. with a ItnlfotnougH cold water, to
make a dough that 1 not crumbly. Toe
it out on a floured board, moWIn It
llghtlv with the hands Into a ball. Roll
'',.- It without much pressure, keeping It In
;good round shape. 'Fold it In qimrtnr.s
'--. when ready t lif t It n t the pie tj"' "
to prevent it from breakliisr. Urn care'.l
not to stretch it over the plate-; trim t.
-s edges that overhang the pie plate. If t
A be used for a baked crust, p;ac It t
the. outaUIe otf.the plate and jiri It it It
several place, putting the pl .m 1 i
the oven upside down. A Ji I yi it I
tplate Is best for making yits, ...