HOME AND FARM MAGAZINE SECTION
In the Home-Household Hints-Fashion Notes-Recipes
12
The' Kdltor will be plraied to
receive and publish hlntti of la
tere! to our reader.
May Manton Weekly Fashion Talk
ITCHEN utensils were once made
II solely for use, not for orna
ment, though the polished coppers
might indeed shine more or less
brightly, but now with many such
things made ot aluminum and with
many more In porcelain of various
colors U is easily possible to work up
a decorative color scheme for the
kitchen. This need not consist mere
ly of a scattering or of a riotous
mosaic of color, for by the exercise
of judgment the scheme may now be
raised into a true color harmony.
Take the case of a woman lately
about to buy a complete kitchen
equipment who deferred its purchase
until she had decided In what colors
to have the kitchen itself painted.
Utensils ot Iron or of tin or ot
copper must have, of course, their
own natural colors, whatever their
room surroundings, but with porce
lain utensils she could buy white or
blue or brown or vari-colored, or
utensils with one color without and
another within. Here she had a wide
choice, and on these she did not wish
to decide until she had decided on
the color of the room. She wished
not only to have the various utensils
harmonize among themselves, bnt as
well to be In harmony with the room.
Door Blocks.
Among the novel little details of
Summer-cottage furnishing planned
for next season are many styles ot
ornamental door blocks for conveni
ent use when a door is to be kept
open.
Sojourners at the seashore will
find In this novelty a wide scene for
originality, and the sand from the
beach offers a clean and sufficiently
heavy filling for whatever type of
door block is desired. The fancy for
grotesque animals, barnyard fowls,
picturesque birds and character dolls
of different nationalities is apparent
In the models chosen.
These are either cut from strong
material, sewed and turned like a
bag and then filled, or else the ob
ject Is merely fastened securely to
the top of a covered brick. In the
latter case the added height Berves
as a handle and makes it possible to
pick up such a door block without
stooping.
For this purpose the modern wood,
en toys cut from a single block of
wood and painted In gay colors are
popular. Motherly-looking hens,
pompous roosters and gay-plumaged
parrots are among the wooden ani
mals adaptable to this purpose. They
may be firmly glued to a heavy block
of wood painted to match the other
woodwork in the room, or the foun
dation block may be painted to rep
resent grass.
Try These.
To remove the rusty appearance
from black suede shoes, rub with
equal quantity of olive oil and black
ink.
A toasted bread crust added to the
water when cabbage is boiling will
reduce the disagreeable smell greatly.
When mashing potatoes or other
vegetables, never use cold milk, but
hot, then they will be light and
fluffy.
A lather made of white soap and
milk is said to be excellent for
cleansing children's white kid shoes.
A tablespoonful of water may be
allowed to each egg when preparing
croquettes or fish.
When the thread Is burnt, scorch
may be taken out by laying on a
paste made of starch and exposing to
the sun.
There is no simpler way to clarify
lard used for frying purposes than
by heating it thoroughly with sev
eral slices of raw potato and strain
ing. Microscope In Kitchen.
In starchy substances the adultera
tions will soon be revealed by the
microscope If the grains of starch do
not have the self-same form in the
potato and in rice. The Bame thing
may be said of the spices. Pepper can
be adulterated only with peas or
ground beans, and this fraud also
may be readily detected. The rule
may be almost universally applied to
all foods that pass through the
kitchen, and especially the kitchens
of the wealthy. Coffee under the mi
croscope does not look like chicory
In structure, and chocolate made
with peanuts does not look like pur
chocolate.
A GRACEFUL CAPE
The Editor nlll be plenied to
receive and publish, taiorite
reelpea.
Design by May Manton.
8346 Capo for Misses and Small Women, One Size,
10 or 18 year.
THERE Is something
essentially grace
ful about the cape
as a wrap. It takes
wonderfully beautiful
lines and it is capable
of almost as much co
quetry as the Spanish
woman's fan. This one
Is designed tor young
girls and for small
women of girlish fig
ures and It is finished
with a very unusual
and pretty collar. As
shown here, it Is made
of velvet with lining of
soft silk In plaid, and
velvet unquestionably
makes an important
feature of new fabrics,
but it Is easy to think
ot this cape made of a
double-faced S c ot c h
cloth as well as of the
velvet that Is suited to
occasions of greater
dress while It would be
pretty also of light col
ored broadcloth or of
charmeuse satin for
evening wear. Plaid
and striped linings are
especially smart just
now, the figured silks
not being so much used
by the best makers.
Since the cape is a per
fectly simple one in cir
cular shaping with only
darts at the shoulders,
it can be made without
the least bit ot diffi
culty. For the college
girls, it is perhaps of
especial value, since It
Is the easiest garment
In the world to slip on
and off and is always
ready at a moment's
notice. If preferred, It
can be cut shorter, giv
ing something less of
the cutaway effect at
the front.
For the 1 6-year size,
the cape will require 6
yds. of material 27,
yds. 36, 3 yds.
44 In. wide.
The May Manton
pattern 8346 is cut in
sizes for 16 and 1.8
years. It will be maired
to any address by the
Fashion Department ot
this paper, on receipt
of 10 cents.
Buy Undrawn Chickens Is Advice
THE poultry-handling specialists
of the United States Department
of Agriculture are urging house
wives to buy their chickens un
drawn and with heads and feet
still on. An undrawn chicken,
they say, shows Its lack of fresh
ness or its unfitness for food
much more clearly than does a
fully dressed bird, in the dressing of
which certain significant signs can
easily be removed by the crafty poultry-dresser.
Moreover, by actual Government
tests as reported in Circular No. 70
of the Bureau of Chemistry, fully
drawn poultry with head and feet
removed, decomposes the most rap
idly, while undrawn poultry keeps
much better than does poultry either
wholly or partly drawn.
When the feet of chickens are re
moved the housewife loses one of the
easiest methods of determining
whether the bird Is young or old.
Young chickens have smooth, clean
feet and shanks. Old birds have
scaly, rough legs and buttons or
spurs. The head ot a dead chicken
gives very clear Indications of stale
ness. The head of a chicken that is
not fresh will show a greenish color
below the bill, sunken eyes and a
darkening or discoloration on the
neck, all of .which Indicate decay.
The housewife should require that
the entrails of a chicken be not
drawn, or at least should have the
butcher draw then in her presence.
Moreover, the entrails of the chicken
often show diseased conditions that
are not evident after the bird is fully
drawn. The appearance of the en
trails will help her to tell whether
the chicken Is fresh and whether It
has been properly handled. Entrails
In a good chicken should be almost
Monty, round, firm in teiture, and
showing little red 'veins here and
there. If the intestines are full, the
bird was not starved for 24 hours
before killing, as it should have been,
or else sand was fed to It to Increase
its weight Bnd work a fraud on the
buyer. If the animal heat was not
removed quickly and completely the
toroundness of the intestines will be
lost and the folds ot the Intestines
will stick together. There also will
be an undue amount of sliminess and
an unpleasant odor which Is not found
in properly chilled bird. There is,
of course, always some odor when the
body cavity of a bird is opened, even
if it Is just killed, but this odor is
quite different from the pronounced
smell which comes with decay. An
unscrupulous dealer cannot foist bad
birds on the housewife who dresses
the chickens herself and knows how
to Interpret what she sees and smells.
Housewives should insist on a dry
picked chicken, because any wetting
of a chicken, and especially scalding,
lessens or destroys the delicate fla
vor ot the meat.
Cooking Potatoes.
DIFFERENT kinds of potatoes re
quire different management.
This is true, but it the following di
rections are carefully followed they
will be found satisfactory In most
cases. With a hard brush, first scrub
tho potatoes free from dirt in cold
water. To attempt to peel a dirty
potato only stains the fingers and
also the potato itself. As the pota
toes are cleansed, lay them in an
other bowl of clean water.
Pare them very thinly, to avoid
waste, commencing at the crown and
going round until all peel is re
moved. A vegetable knife is best for
this purpose; It Is one with a short,
sharp blade, pointed at the end. With
the tip of the knife pick out all the
black specks, and again lay each po
tato, as it is ready, in clean, cold
water, where, If convenient, they
may remain halt an hour or so with
advantage.
Should any of the potatoes be tin
usually large they will be best cut
in half, for, unless ot nearly equal
size, some will be tender before
others are cooked. They should now
be placed in a saucepan large enough
to hold them; a pint saucepan is a
good size for a pound of potatoes,
for, unlike green vegetables, they do
not require too much water. Add
salt (half a teaspoonful to every
pound), cover with cold water (if old
ones), and put on the stove to boil.
Reckon time from when they com
mence boiling, and It will be well for
the young cook to remember that,
the larger the saucepan, and the
more potatoes It contains, the longer
It will lake to boll up.
In 25 minutes drain off all the
water by tilting the lid of the sauce
pan and letting the water run
through the gap, cover saucepan
with a clean, folded cloth and let
the potatoes finish cooking In their
own steam; they will then be dry
and floury.
Potatoes may be boiled In their
skins and are said to be more nutri
tious; but then there is the trouble 6f
peeling them when cooked. In this
case they are treated In the same
manner, but must not bo bolftd a
second too long, or they break In
peeling. Some people, however, serve
them In their skins, placing a small
plate to the left of each cover to re
ceive the skins.
Zunl Indian Bread.
1 cup white corn meal. .
1 cup yellow corn meal.
1 cup water.
1 teaspoon salt. ,
One-eighth teaspoon cayenne.
1 cup chopped suet.
Mix all well together; form Into
rolls about five inches long; roll in
greased paper; and bake in a moder
ate oven one hour. Serve hot.
The habit among the Indians was
to roll these cakes In the husks of
corn, a method which is sometimes
followed by campers.
There are other simple breads
which were first made by the In
dians and are very old types, closely
resembling the breads of other prim
itive people. Though easy to pre
pare, they are nevertheless very pal
atable. Two of these are "Ash
cake" and "Hoe cake."
Preliminary to nnsinrss.
"Are you as perfect physically as
you seem to be?" he asked.
"Certainly," she replied.
"Has there ever been any insanity
In your family?"
"Never!"
"Have you a depraved ta3te ot any
kind?"
"Certainly not.".
"Are your teeth In good condition
and do you see and hear perfectly?"
"Yes."
"Are you ever bothered by Insom
nia or headache or Indigestion?"
"Not at all."
"Thank heaven. Now, let's inake
love a little while." Chicago Record-Herald.
Chocolate Creams.
Put six ounces of vanilla choco
late Into a small saucepan with Just
sufficient milk to cover it. Place the
pan, on the stove and stir the choco
late from time to time until it has
melted. Then add one-quarter of a
box of gelatine which has been soft
ened Jn cold milk. As soon as the
gelatine has dissolved, remove the
pan from the stove to tho kitchen
table and let the chocolate cool.
Whip half a pint of cream until It is
quite stiff and then add one ten-,
spoonful of cssonco of vanilla. Stir
in the cool chocolate, and if possi
ble a large tablespoonful ot chopped
candled pineapple. The cream should
be quite soft when served. They are
not intended to Bet. Sprinkle
chopped almonds over the top If de
sired. Substitute for Meat.
Cook one pound of macaroni in
boiling water until tender. Then
place in a buttered baking dish, first
a layer of macaroni, then cheese, sea
soning with salt, pepper and butter.
Take two eggs well beaten, add a
cupful of sweet milk, then pour over
top of macaroni. Bake for about
ne-half hour or until a nice brown.