.THE. OREGON SUNDAY JOURNAL, PORTLAND. SUNDAY MORNING, JULY x 19, ' 1914
The
Peoples institute of domestic
j science &
J. ; i-N JQt S" i . IV " Wt':2jz?
rs-es&Tir spread Jm0
F lrOt ftifc fftaf. you ncJ no holiday in your calendar, you are entertaining the wrong idea of life.
Who are you .that yon are not in need of diversion? Are you so self-sufficient that you require no fresh
outlook, even though it be given by such a simple thing as a picnic? This page is devoted to the picnic
idea. As toon as this -nation, as a whole, encourages the idea of taking its healthful diversions f.i the
fresh air, it will forget its nerves. The bustle of the world can be forgotten out under the trees. AU members
of the family will be benefited. Listen to this plea for. the picnic.
Are you in a holiday humor, and are you in danger of having your plans blocked by a lack of time or money?
Turn your regular meal into a picnic. The way is shown here by one who speaks convincingly on the good of
the picnic, and gwes the practical assistance that is needed to carry the main idea to a successful result, Look,
listen, and then enjoy yourself., . '"'"'' : -
By Alice S. Mercure
SJ'RINGTrMB and thoughts of love
Ko no more hand in hand than
do summer days and thoughts of.
j.icnffs, and as soon as the days
become sultry and torrid. Buffering hu
manity ion for green grass and trees,"
for oppn spaces and cool shadows. It
Is a pity for men and women, kept more
or less Indoors throughout the winter,
and with much work to keep them In
hou3 or office through the summer
months; to mlsa the advantages of the
summer season for spending as much
time as possible in the open air. "We
Ket so used to being housed that many
opportunities for 'being outdoors are lost
Fight of through habit and indifference.
In the . last few years much has been
nald of the beneficial effects of outdoor
sletiping; but there seems to be. a gen
eral opinion Uiat this pleasure, together'
with that of al fresco dining, are a pre
rogative only of the rich. If sleeping
outdoors means the building of a sleep
ing porch or the purchase of a tent,
thtro may be an economic reason for
considering it a luxury; but there is
no expense attached to the luxury of
eating gut of doors, unless one chooses
to croate it.
Very few of us live so far away from
woods and fields that tho expense- of
Kating there is a . matter for con
sideration. A. walk or trolley ride will
usually bring us to a shady spot, so
restful and cooling that the wonder is
that so few" of ua avail (burselves of ,
Its grateful comfort. To the tired
housewife, worn with the heat and
work of the .kitchen, and to the busi
ness man, exhausted by a strenuous
and trying day's work in a super
heated office in the brick and asphalt
MENUS AND RECIPES FOR A WEEK
AN EXPERT IN COOKERY
This department will be in charge
of a different instructor every month.
The plan will give the housewife the
benefit of wide and varied experience,
and will present topics of interest to
all.
By Lily Haxworth Wallace
Locturor a net Demonstrator in Bconomica
Egg-and-Potato Salad
HARD cook 3 eggs, remove the
shells and chop the eggs finely,
whites and yolks together, using
a sliver knife to prevent the eggs' being
discolored., Cook 3 medium-sized pota
toes, cut into dice while hot and mix
with the eggs. Then add French dress
ins and season with salt and pepper.
Bervo very cold on a bed of watercress.
Bisque of Clams
Chop two dozen soft clams, drain off
the liquor and add to it an equal amount
of wafer; heat slowly, skim well, then
7ut ia the chopped clams and cook three
minutes. Scald 1 quart of milk, thicken
vith a tablespoon fach of butter and
Hour creamed together and add to the
c.la.-ns with seasoning of salt and pep- .
r If deoired, add 1 cup of whipped
cream the last moment before serving.
Peaeb. Cobbler ,
Tho f$a perfect peaches may. be used
for this, as they are not to be served
tvnole. I'cel the fruit and cut into
rather thick slices, place in a fireproof
bakiUK oitih (using enough fruit to about
half till the dish), add water to cover
and a generous allowance of sugar. Cook
either in the oven or over the fire until
the fruit is about half tender. In the
meantime prepare a rich batter by sift
ing together IVi cups of flour, teaspoon
of salt, lVa teaspoons of baking powder,
adding to these 2 esrgs, 2 tablespoons of
melted butter and enough milk to make
a hatter a little thicker than for grid
!! cakes. Pour this over the fruit,
inilye about half an hour and serve hot
with hard -sauce. . .'
Molded Cereal Garnished With Fruit
Any of the wheat or oat eereIa may
le used and are -to be prepared the day
before they1 are to be eaten. Then,
when cooked, they should be turned into
cups or very small molds, from which
they cart be turned ' at breakfast time
and garnished with any fruit desired,
. for instance, fresh strawberries,
blackberries or peaches. Cereal served
in this form will be very much more ac
ceptable during the warm -weather than
when served hot.-
Broiled Tomatoes and Scrambled
? Egg
Select firm tomatoes, rather under
than over ripe. Slice them thickly, dip
them in melted butter or bacon fat. then.
, roll in breadcrumbs and -broil in the gas
oven, or, if hls is not convenient,' they
nay b gently fried. Prepare the scram-
section of the town, an outdoor supper;
served in such restful surroundings
would bring rest and comfort, such as
would restore them to physical and
mental activity for the next day's
work. The continued heat of summer
means a drain-on one's vitality, and
any opportunities for counteracting this
depletion of strength should be eagerly
welcomed.. As much advantage as pos
sible should be taken of the warm. Ions
days of summer for open-air maals or
picnics; not only because it is good for
. us to- be in the open air as much as
possible, but because variety and change
are good for the family, both as a unit
and as individuals, and savor is lent to
the plainest meal by a change in the
surroundings. Not only the health, but
'the appetite is Improved by lunching
and dining out of doors, and the greater
tho change effected in the surroundings
the more beneficial the effect. The
homeliest fare is eaten with an added
zest when partaken of in the woods, as
witness , the camper's Joy over bacon
and flapjacks,, canned beans and bis
cuits fare be would be sure to scorn at
home.
Children are, of course, first in their
enjoyment of the picnic, many of ieir
elders professing to enjoy far mo" a
- meal served at home in a room de
signed for the purpose, where ants and
.bugs arid crawling things do not get
mixed up with the food and have to
be fished out of the lemonade. These
objections to the picnic, Fover,
isually come from V.-.c v'-.V.-r.s of an
ill-ordered, poorly planned excursion,
and are the result of a wretched man
agement, which would be subject tc
quite as- much, if not more, criticism if
exercised within the sacred precincts
of home. Of course, to be a success,
the picnic needs quite as much care and
KOLTDAY
BREAKFAST
Blackberries
Uncooked C'-ereaJ with Cream
Broiled Ham
Cream Muffins . . . Con
L.UN"CtHEON
Emr and Potato Salad
Toasted .Muffin
Cakes Fruit
Iced Cocoa
Bfcwwe X Clanw
Cold SHod Lamb Mint Sauv.e
Potatoes String- Beans
Peach Cobbler
TUESDAY
BREAKFAST
Molded Cereal Garnished with Fruit
Broiled Tomatoes and Scrambled Kegs
Toat Code
1 LUNCHEON
iLanvb Croquettes
Ijotture and String Bean Salad
Cheese Straws - Tea
DINNER -
Broiled Steak
New Potatoes Corn on the Cob
Lettuoe Salad. French Dressing
Rhubarb Pie Coffee
WEDNESDAY
BREAKFAST
Melons
Uncooked Cereal with Cream
Creamed Dried Beef
Muffloj Coffee
"bled eggs as ordinarily, then pile them
'high on the slices of tomato and sar
. Aish with sprays of fresh parsley.
Maitre d'Hotel Sauce
Beat cup of butter to a cream as
for a cake, add 1 tablespoon of lemon
juice a little at a time and. when well
( blended, stir in 1 tablespoon of chopped
parsley. 10 drops of .onion juice and
salt and pepper. Form into a ball or
flat cake and set aside to chull before
serving;. ,!
Potatoes Persillade -Select
large potatoes, peel and with a
vegetable scoop cut small round balls
from them. Lay these in cold water
until ready to cook them,- then iboil until,
tender, but not at 'all broken. Drain
carefully and cook for a further live
minutes with a tablespoon of butter and
one-half teaspoon of chopped parsley
to each cupful of potato balls. The
potato remaining after the balls are.
cut can, of course, foe cooked for a sub-
sequent meal, to be served as mashed
potatoes, .
Cold Fruit Pudding
Cut thin slices of stale bread or sponge
calce and fit them closely together as a
lining for a mold or pudding dish. . Have
ready hot freshly etewed fruit, prefer
ably "currants and raspberries., black
berries or some richly colored fruit.- Be
sure to- have an abundance of juice.
Turn the fruit into the lined mold, -cover .
with a further slice of bread 'or cake
rand put a "plate over the top and
weight on this, so as to- hold the plate
down 43. slaoe. WSien Ah pudding
thought in its planning and .preparation
as would any other jmeal or! family .fes
tival ; but it is surprising what satis
factory results will accrue from a little
forehanded thoaght and are.
The first requisite, whether for One
or a hundred picnics, is a proper equip
ment, and this once supplied, much
care and work are saved on each occa
sion when It is in use. Many people
prefer boxes to a basket as a means
of transporting the food, the advantage
of the former being that it need not be
carried home again; but the disad
vantages of this plan are that rubbish
Is hard to dispose of out of doors, and
one would never wish to be guilty of
the sin of leaving it about to spoil the
place for the next comers. Besides
this, there is the further objection of
always having to acquire more boxes
for each and every expedition. If the
basket is decided upon, it will then
come to a choice between one large or
two smaller ones. The latter is better,
being more easily carried and dividing
the burden between the members of
the party. A wicker handbag is good
for this purpose, also, and capable of
LUNCHEON
flrnllooed Potatoes with Che
Gnim Bread end Butter
Fruit Salad
Cakes Iced Tea
DINNER,
Broiled Halibut, Jtlaitre d'Hotel Sauce
Potatoes PeraUUde Summer Soua!
Wiced (lucuwibers
Cold Fruit Puddinjt Iced Tea
THURSDAY
BREAKFAST
Flaked Cereal -with Berries and Cream
Creamed Fish with (irn Peppers
French Toast ith Maple Syruy
Cofiee '
LUNCHEON
Deviled Bkks
Hot Biscuits
Cottage Cheese
Tea
DINNER
Veal Cutlet. Brown Gravy
Boiled Riice Corn on the Cob
fiiloed Tomatoes. Cream Dressing
Jelly with Fruits and Nuts
FRIDAY
BREAKFAST
Raspberries and Currants
Omelfct
Toast Coffee
LUNCHEON
' Clam Fritters
Tomatoes "With Horseradish Dreosms;
Gingerbread Tea
cold, turn out and serve plain or with
cream or custard.
Deviled Eggs'
Put together in the chafing" dish 2 tea
spoons of butter, 1 teaspoon of dry mus
tard, 2 tablespoons of tomato catsup,
Vt teaspoon paprika or pepper, 1-3 tea
spoon of salt and 2 tablespoons of Wor
cestershire sauce. .Bring to the boiling
point and add 6 hard-cooked eggs, cut
in slices. Heat and serve on hot but
tered toast.
Savory Fish. Flakes .
- Use the remains of Ash left over from
the previous meal eay. 1 cupful to- .
.gether with any dressing and sauce that,
may also have been served with the "
iislu Add an equal quantity of stale
breadcrumbs, moistened with a little
milk and - melted butter; turn 'Into a
baking dish or into individual ramekins,
sprinkle grated cheese over -the top and
make very hot in the oven. .,t;
llarmalade and Cream Cheese
Sandwiches.
Mix 1 Philadelphia cream cheese with
V, cup of orange marmalade. Add a
dosen finely chopped pecans and enough
cream to make a mixture which will ,
spread easily. Spread 'this filling be
tween slices of entire-wheat or graham
bread.
The recipes for this week are near
ly all simple, ones, and a distinct ef
' fort has been made to 'arrange the
menu so-as to have a little cooking:
as possible, on . account of the prob-
for tb
carrying a surprising amount of food
Ahd accessories.
' Wooden plates and paper napkins, as
well as rolls of waxed paper, should be
bought by the hundred and laid in at
the beginning of the season. Either
paper or enamel drinking cups may be
used, while still further choice may be
made- from aluminum or from the vari
ous kinds of collapsible cups on the
market. All are light and easy to
carry. Aluminum spoons are both
cheap and light; and if fortes are needed,
they may also .be purchased in this
ware. Whether or not a tablecloth is
necessary is a matter for the house
wife to decide for her own special case.
If used, they should be, old ones saved
for the purpose, so that 'if accident
happens to them, the loss is not great.
Paper tablecloths may be purchased
for very little, and one housekeeper
finds nothing so satisfactory for a
tablecloth as a large square of white -oilcloth.
A thermos or vacuum bottle
Is invaluable for carrying hot tea or
coffee or cold water or lemonade, keep
ing the beverage at the proper tempera
ture for many .hours.
If a fire is to be built, coffee may be
made, and In this case a coffee pot and
'can of coffee should toe carried; but
this equipment, together with a pall
for carrying water, usually adds so
much to the weight of the whole as to
be prohibitive. A small alcohol stove,
with a large tincup for heating water,
a small bottle of alcohol and a small
package of tea or can of powdered cof
fee will add to the pleasure of the
person dependent for his enjoyment of
a meal on a hot beverage, without add
ing materially to weight or bulk. A
small, box of sugar, a bottle for cream,
a sharp knife for slicing lemon and a
box o$ matches must all be added to
. make the coffee or tea equipment com
plete. There are various spoons, and
tea balls which may be used for mak
ing tea in the cup, or the required
amount of tea leaves mijtie tied in a
small cheesecloth square and tucked
in one corner of the basket. Salt and
pepper shakers of aluminum, with a
piece of cotton batting tucked In the
top to prevent their contents from be
ing sifted all over the basket, should
not.be forgotten. A patent jar or. bot
tle that will not leak should be pro
vided for syrup for making lemonade,
and a tin pail or box. with tightly fit
ting lid, will be found useful for car
rying salad or baked beans.
Sandwiches, each kind by Itself, should
be wrapped in waxed paper, and hard
boiled eggs, the fvhells rioved, should
be wrapped individually. Waxed paper
should be used freely to keep each kind
of food from imparting Its flavor to the
rest. Cold meat or meat loaf may be
DINNER
Baked Staffed Haddock with Brown Sauce
Spaghetti with Cheese
Young- Pickled Beets Butter Beans
Individual Peach Shortcakes
SATURDAY
BREAKFAST
Siloed Peaches
Broiled Kidneys -with Bacon
ropovers
Honey
oonee
LUNCHEON
Savory Fishcakes)
Rice Fritters with Sugar or Maple Syrup
Tea
DINNER
Roana Steak Smothered with Tomatoes
Baked Potatoes Young- Onions on Toast
with Oream Sauce
Lettuce and Cucumber Salad
Baked Cottage Pudding with Fruit Sauce
SUNDAY
BREAKFAST
Melons
Soft Boiled Eggs Toast ,
German Coffee Cake
Coffee
DINNER
Roast Duckllnc
New Potatoes Green Peas
Tomato and Lettuce Salad with Mayonnaise
Peach Ice Cneam
SUPPER
Savorr Ee
Finger Rolls '
Marmalade and Cream Cheese Sandwiches
Fruit Lemonade
able hot weather. Fruit is, of course,
abundant at this season, and should
be utilized In the daily menu, so far
as possible, while salads and tish may
with advantage take the 'place of
.meat to a certain extent. Fresh vege
tables also should be served in
abundance, so that the lack of meat
will not be noticeable. Even at break
fast we have arranged more than
once for tomatoes to be served.
Rice appears at one or two meals,
and a. a this is so frequently poorly
cooked, it may net be amiss to give
a few general directions for its prep
aration. In the first place, select the
large grain Patna rice and see that
it is thoroughly washed. To cook it
have ready a large saucepan, half
full of fast-boiling, salted water.
Shake the rice gently Into this, a
little at a time, so that the boiling
of the water may not he checked. Cook
uncovered 'from fifteen to twenty min
utes, then take up' one or two grains
and press them lightly between the
' thumb and &ngr. If perfectly tender,
the rice is sufficiently cooked, but if not
allow it to cook a minute or two longer
and then test again. Next drain off
every drop of water possible The sim
plest thing is to turn, the rice into a
colander and allow the water to drain
1 away. Of course, . this will be reserved
for. future use in the making of soup,
for a great deal of the goodness of the.
rice h&s passed into the water. Now
lay a cloth lightly over the rice in the
colander arid allow it to steam for a
few -minutes-' so as to dry thoroughly.
Bvery grain should be separate and dis
tinct, so that if a spoonful Is lifted, it
aPlOTCl
closely wrapped and placed In a card
board box, to keep it In good condition.
Joints of cold chicken should be wrap
ped for individual serving, and h whole
placed in a box. If sardines or potted
Ash are taken, they may be opened at
home, drained of the oil in which they
are prepared, and packed In glass Jars
or glasses for transportation. Salad
may be prepared and packed in a glass
Jar. with the dressing carried in a bottle
by Itself, to be added at the last moment
so that it may not deteriorate by stand-,
ing. Pickles or olives may be carried In
bottles In which they were purchased,
and a good, substantial corkscrew
should not be forgotten" in the equip
ment Cakes and fruit should also be
wrapped well to prevent loss of flavor
and crushing. "
As to food, sandwiches, of course, hold
first place. White, graham, entire wheat
and brown bread may be used for them,
and the variety of fillings is endless
Cold, chopped meats, mixed to a paste,
with a little cream or salad dressing,
cheese paste, potted fish, finely chopped
bard-boiled eggs. Jam and Jelly, chopped
nuts, peppers and pimentos, dried fruit,
chopped and mixed with chopped nuts
and orange Juice to a paste all these
separately or in any combination will of
fer endless variety. The bread should
be cut thin, the crusts removed, and be
sparingly buttered and the finished
sandwich cut In dainty shapes, each va
riety wrapped by itself. Nut bread or
brown bread, date or raisin loaf,
sliced thin and buttered, or made
into sandwiches with cream cheese,
are almost as acceptable and quite
as satisfying as those made with
meat. Cold meats, including veal
loaf, the usual standby of picnics; cold
chicken in Joints, meat, fish or potato
salad, as well as those made of vege
tables, in any one of a thousand com
binations, all add variety to the lunch
basket without materially adding to the
work of preparation. TtuH salads, also,
are welcome, and baked beans are both
hearty and appetizing. Meat turnovers,
a round of pastry, one-half of which is
covered with a spoonful of well-seasoned
creamed meat, the other half of
the paste turned over the meat, and the
whole well baked; and individual meat
or chicken pies are both good additions
to the lunch basket, although they re
quire ra-ther more work in preparing.
Hard-boiled or stuffed eggs, the latter
combined with anchovy paste, chopped
olives, salad dressing, or in any other f
'combination, are always liked, and
stuffed tomatoes filled with chopped
celery or cucumber are appetising, if
somewhat messy" to eat.
As to fruit, berries, carefully prepar
ed, or sliced peaches may be carried in
a glass Jar, with the sugar added to
FROM
will fall hack into the dish lightly ass
flakes of falling snow. Instead of in one
solid lump, like a snowball, this latter,,
unfortunately, being the way in which lt
Is most often served at bur tables.
Cereals for summer use should be
selected with judgment and should con
sist of the lighter and less heating
varieties. Oatmeal, for Instance, as a
general thing is 'better left for the
colder months, its place being taken by
the flaked grains or by some of the
wheat or rice preparations of which
there are now so many In the market.
A generous portion of these, served with
plenty of ood sweet cream, together
with fruit, will make a good breakfast
-for those whose employment is seden
tary, even though meat may not appear
at all on the -breakfast menu; while for
lunch, or even for supper occasionally,
crisp flakes, served again with cream,
will be appreciated by the little folks.
Fortunately, we are at last coming to
realize the food value of cream and to
look upon it more as an article of dally
fare than was the case a few years ago,
when the careful housekeeper she wno
had to count her dollars if not her
dimes felt that cream was only to be
used as a luxury. If, indeed, she did not
consider it almost an extravagance.
Just at this season we have such an
abundant supply of fruits from which
to choose that they should be served
frequently and generously, and there is
no better way or using them than fresh,
as they come from vine or bush, fully
ripened by the sun, yet not so overripe
as to possibly cause any Intestinal dis
turbance, for they are better than If
made up .into fancy desserts with the
addition of starchy materials, cane
sugar, etc Even so, and ' although It
may seem a long step from the sunshine
of 'July to the chill of winter, some
preparation must be made for preserves
and canned fruits, and if lust a few
jars are prepared at a time the tasa will
be a pleasure rather than lahor. Es
pecially does this apply to tine preserves;
for Instance, a few strawberries may.
have been left from those served at a
meal, and, while the day may be hot
. and the good housemotner cuslnclined
to spend much time over the stove,
those few strawberries, with the addi
tion of a proportionate allowance of
sugar, can readily be converted into one
or two glasses of preserve. They will
' cook themselves while the breakfast
dishes are being washed and put away,
and the jar or two of preserves made
occasionally will soon make a good
showing in the store closet. Then, too.
Instead of preparing jellies 4n quantity,
. why not just cook the fruit long enough
to allow the juice to flow freely, bring
this to boiling point - and place It in
large-mouthed jars, reserving the final
cooking process with sugar until the
: days are cooler and one feels more in
- the mood for cooking? The jelly will he
just as good indeed, some may thtnlc It
better if a little juice 4s cooked up st
' a time -with sugar and the jelly used
. while still freshly made. Certain it is
that the whole house will be kept oool
. er in. summer time where the preserving;
bugbear is at least partially eiimmaieu.
I ll
J rre y
If Commissary :. . ,
DepsdureTTf-j. I V,
i
bring out the Juice. Pineapple ! also
good this way, but fruit so served re
quires extra dishes. Peaches, bananas,
plums and grapes are all, good addition.
Cakes should be of the loaf varisty, or
in cookies or little cup cakea Rich,
frostlngs and soft fillings should be
avoided for the picnic table, and layer
cakes are better left out altogether for
this reason. Unfrosted cup cakes, choo
olate cakes with a nut meat pressed in
the . top before being baked. Jumbles,
cookies, glngersnapo, a plain sponge or
feather cake, or a loaf of dark cake
made with raisins and currants and
spices, are much more easily carried and
make a. better appearance on the pio
nio board than do the more elaborate
varieties. Crackers and a jar of potted
cheese or cream cheese are preferred
by many people to cake and may be
substituted occasionally for a change.
Candies also satisfy the craving for a
sweet and save the work of preparing
cake.
Many more additions may be made to
the plcnio menus where a wagon or au
tomobile Is provided for carrying the
supplies. Ice cream and hot dishes being
added at will; pieces of Ice may be car-
tied for the preservation of milk and
cream and butter, and a tireless cook
er may carry safely within It a elam'
chowder or other hot, appetizing dish.
For the average family, out-of-door'
upper, however, enough variety may
be had all summer without resorting to
these last few suggestions. I give here
with a list of good sandwich fillings and
a few recipes for other dishes sug
gested: Sandwich Fillings
Chopped aaeat, mixed to a past wttfc
cream. saJaa Sreaalaar or cataap.
Cheese. Asaerieasu crease Swiss,
paste, either plalm er salxee with sens
lard er ether seasosdna.
Cream cheese ul chopped Mtsv
ellTes. plmeatos. Jelly, aaaraaalade.
Salmon, anchovy, teas, sardlae er
other fish, either la paste er xalxed
with salad dresals or lemem JsUeew
Fruit sandwiches.
Letraee, celery or eaenmbsa
Jasa, Jelly er marmalade
Chopped ants, salt and thick
Chopped nets and ellvea wltn
cheese
Chopped rrreen peppers) stad
Pimento cheese.
Kgg aad sardlae.
Chopped ceased pimento
with batter or cream cheese
Brown soger. j
Fruit Filling
This may be made and packed In
glass Jars, to be used as wanted, as it
will keep Indefinitely. Chop together 1
pound each of rasins. figs and dates,
together with pound of almonds and
sreasa.
chsesci
GET OUT OF i THE RUT , q
THE woman who says that the wax that her mother did housework
was successful, and, therefore, is good enough for her, is an ob
structionist. She is working In a rut. Are you this kind of home
worker?
The trouble with ruts is that thsy grow deeper every day, and prevent
the traveler in them from seeing out on the world that Is far ahead of
them. Get out of the rut. This page will help you. The People's Insti
tute Is here for the purpose of pulling women out of the grooves. It is
lessening back numbers. It Is making housework interesting. It is too
' Important to miss.
Next week there will be discussed on this page "Horn Canning and
Preserving," by Anna Barrows. Watch for It.
Look at the list of contributors below;
MR. B. M. ALLEN,
Chief of Food and Drag Division, Ken
tuck 7 Agricultural Experiment Station.
MBS. MINERVA B. T. ANGEIX,
Brooklyn, N. T.. Domestic Science Ex
pert, Massachusetts Institute of Tech
nology. MBS. BACHEL FOSTER AVERT,
Social and Political Economist.
MRS. IDA COO SWELL BAILEY-ALLEN,
Domestic Science Expert. New Terk.
MISS L. RAT BALDERSTON.
Laundry Expert, Teachers' Collage Co
lumbia University, Is'ew Tork.
HARRY E. BARNARD, Ph. D.,
Stat Food and Drue Commissioner.
Stat Commissioner of Weights and
Measures. Chief ef Division of Chemis
try, of Indiana.
MISS ANNA BARROWS,
Lecturer on Domestic Bclenee. School ef
Household Arts, Columbia University.
New fork; Director School ef Domes tie
Science, Chautauqua, H. T.
F. K. BBEITH UT, Sc. D.,
Department ef Chemistry. Coflegs ef
the City of New Tork.
MRS. W1NNLVKED HARPER COOLET,
Pore rood Specialist and Writer. v
MBS. ALICE DYNES TEUL1NO,
Formerly Head ef Department ef Heme
Economics, Iowa State College.
MISS WINIFRED STUART GIBBS. ' '
Supervisor Horn Economic Work. New
York Association tor Improving Conylt-
tton of the Poor: Assistant in House-
no 1 a Arts. Tesencrr touee. Columbia
University,
MBS. GRACE M. TIAIX GRAT, "
rrs r7ixw war t w.
M?8t."f Tt
Institute of Domestic Science, Northern
Illinois Normal- SchooL DsTksJK 111
MISS CAROLINE L. HUNT,
Washington, D. C.
MISS HELEN LOUISE JOHNSON,
Lecturer and Writer oa Home
nomies. Watertown. N. Y.
MRS. ALICE GITCHELL KXRK.
"' Domestic Selene Lecturer.
... lsnd, O. . ,
. . . . , , - ,- Tj
j-rlL'l 'fell
the same amount of pecan meats. Add
to this tho juice of oranges, mis
thoroughly and pack in Jars. It may be
sliced.
Kut Brown Bread
Two cups sour milk. 1 large teaspoon
of soda dissolved in H cup of molasses,
H cop of sugar. 2 cups of whole wheat
flour. 1 teaspoon of salt and l cup of
walnut meats cut in small pieces. Bake
in a slow oven for one hour.
- Hut Bread
Make a sponge of 1 cup of whole
wheat flour, I of .white flour, H a yeast
cake and 1 cup of milk. When this is
light., add 2 tablespoons brown sugar, l
teaspoon of salt and M pound of shelled
walnuts, together with as much whole
wheat flour as may be needed to make
a dough as stiff as can be stirred with
a spoon. Let rise for an hour and then
bake.
Soft Fruit Cookies
i One egg, 1 cup each of lard, sugar,
sour milk, molasses and raisins, 1 tea
spoon each of soda, cinnamon and
cloves. teaspoon of salt and 4 cups
of flour. Drop by spoonfuls on greased
tins and bake in a quick oven,
. Bocks
One cup sugar, 2-1 cup of butter, 1
Sg: ltt oups flour, 1 pound each
chopped walnut meats and chopped
raisins, 1 teaspoon each of cinnamon
and cloves and 1 teaspoon of soda dis
solved in hot water. Drop by tea
spoons en greased Una.
Cake Without Eggs
One and one-quarter cups of sugar,
1 tablespoon of butter, 1 teaspoon of
cinnamon, i teaspoon of cloves, a little
nutmeg, 1 cup sour milk, I small tea
spoon of soda, 2 cups of flour, 1 cup
of raisins and cup of currants mixed
in a little of the flour. Nut meats may
also be added if liked. Bake in a loaf,
leaving in a moderate oven for one
hour. J
Chocolate Eggless Cake
Two cups of brown sugar, cup of
lard, 1 cup of thick sour milk. 1 tea
spoon soda, dissohrsd In the mirk; H
cups of flour, ,2 tablespoons of cocoa
and 1 teaspoon of vanilla. This recipe
may be used for drop cakes, a nut
meat 'being pressed in the top of each
one before baking.
Veal Loaf
Chop 1 pounds each of veal and best
finely together. Add 4 well-beaten eggs,
halt a teaspoon of grated nutmeg, i
teaspoon of cinnamon, 2 teaspoons of
salt, a dash of black pepper and 2 cups
of soft breadcrumbs. Mix together
carefully, put In a bread pan and bake
for three hours in a moderate oven,
basting occasion ally with a little
melted butter. If the flavor is liked,
stripe of bacon may be laid across the
top of the loaf, thus obviating the
necessity of basting with butter.
MISS ALICE LAXET,
Esaeotlva Secretary of the Amerloaa
Pure Food League.
KISS ALICE LOO MIS.
Department of Home Economics. TJni
verslty ef Wisconsin, Madison, Wis.
MISS MARGARET J. MITCHELL.
Brace School. New Tork.
MISS MART STONE O'BOUBKK.
Dtrectac of Domestic flctonoa, AdalpM
Academy. Brooklyn. N. T.
MISS ELLEN C SAB IN,
President MIIwaukse-Dowaer Censge,
Milwaukee, Wla
KTRS. AVNA B. SCOTT.
Cooking Expert aad Feed Eeosamis,
Philadelphia.
JOSS MAT SECRIST.
Department Household Arts, California
Polytechnic School. .
MISS FRANCES STERN,
Massachusetts Institute ef Tecbaotorr.
Boston, Mass.; Vtsltlng Housekeeper,
Boston Provident Association.
MISS ISABEL STEWART,
Assistant In Department ef Nursls
aad. Health. Teachers' Collect. Celanv
bia L Diversity, New York. .
MRS. MART X WADE.
. Household Science Lectarsr. Chlcase.
JiiL '
RICHARD W AINWRIC HT,
Washington, D. C.
MRS. IXLT HAXWORTH WALLACE.
' Of London. England: Coeklnr Lecturer
and Demonstrator at the Pare Food
- Congress. -
MR. JOTTM T WATjrtr :
Mayor's Bureau of . Weights and Meas
ures, New York.
MRS. ARTHUR WHTTTEM, -
Normal CoU.c. Albany. K. T.
won tia s snneutv
MRS. LEAH IX WLDTSOK, -
Agricultural College of Utah, Leraa,
Utah.
MBS. HABYET W. WTLET,
Housekeepers' . Alliance. , . Washington.
--D. C. - --- .
MISS FLORENCE WILLARD. .
Chairman ef Domestic Science Depart --
merit. Washington Irving High' School.
New Tors. .-