HOME AND FARM MAGAZINE SECTION
12
Recipes Home Interests Fashion Notes Household Hints
Timelv, Pertinent Comment Upon Men and Affairs, Following the Trend of World News;
Suggestions of Interest to Readers; Hints Along Lines of Progressive Farm Thought.
f The Editor will be phased to re-
i ceive and publish favorite reeipes.
May Manton Weekly Fashion Talk j
Potato Doughnuts.
FIVE good sized potatoes, boil and mash,
one teaspoon butter, two cups sugar. '
Mix while hot and beat well. Let cool,
add three eggs (beaten), one cup sweet
milk, pinch of salt and nutmeg, five tea
spoons baking powder in a little flour.
Flour enough to roll out, and fry in hot
grease.
j Potato Biscuit.
In to one pint of hot potato, mashed
smooth, mix one teaspoon salt, two table
spoons butter, one pint sour milk Into
which has been stirred one teaspoon soda,
and flour enough to make a soft dough.
Make into small biscuit, let stand in a cold
place for an hour, and bake in a quick
oven.
Potato Pliffs.
One cup cold mashed potatoes, one and
pne-half tablespoons cooking oil (or
melted butter), one-fourth cup sifted
Hour, one cup yellow corn meal, one
halt cup milk, two eggs, two teaspoons
baking powder, one level teaspoon salt.
Drop into hot greased gem pans and bake
about 25 minutes.
Potato Hoteak.es,
A German dish. Take seven fair sized
potatoes, peel and grate them raw, also
peel and grate two fair sized onioas with
potatoes, then add three tablespoons of
flour, two eggs and salt to taste, mix all
well, and bake in a griddle pan, a spoon
ful at a time, just as you would hot
cakes. Pan should be well greased, and
cakes fried to a nice brown. Eat with
apple sauce or anything preferred.
Baked Ham.
Soak a ham overnight, then wash and
scrape it. Put it into cold water, let it
come to boiling point, then simmer for
two hours. Lt the ham cool in the
water, remove and draw off the- skin.
Bake in a moderate oven for two hours,
baste it frequently, using one cup of
Sherry wine, two spoonfuls at a time;
then haste with melted butter. When
done cover with a paste made of browned
flour and browned sugar moistened with
Sherry, and return to the oven to brown.
Cold Slaw.
Take off outside leaves from small cab
bage, cut in quarters aud slice very thin.
Soak in cold water until crisp, drain, dry
and moisten with the following dressing:
Mix one-half tablespoonful each of salt
and mustard, one and one-fourth table
spoonfuls sugar, one egg, slightly beaten,
two and one-half tablespoonfuls melted
butter, three-fourths cup cream and one
fourth cup vinegar. Cook over boiling
water, stirring constantly until mixture
thickens, strain and cool.
; Baked Beus With Tomato Sauce.
' Soak white beans over night in cold
water and in the morning put over the
fire in boiling water, slightly salfed. Cook
until tender. Drain and put into a deep
dish Cover with tomato sauce, made by
cooking together a tablespoonful each of
butter and flour until they bubble and
then pouring upon them a cupful of
Strained tomato liquor. Season to taste,
and rather highly, unless you have pre
viously added salt and pepper to the
beans. Stir the sauce in with these and
bake, closely covered, for two hours.
Golden Coin Bread.
One and one-halt cupfuls of yellow
' corn meal, one-half cupful of sifted bread
flour two teaspoonfuls of baking pow
der 'one teaspoonful of salt, two table
spoonfuls of sugar, two eggs, one and one
half cupfuls of milk or part water, two
tab'espoonfuls of melted butter and lard.
Mix all drv ingredients, heat eggs well,
then add to liquid and beat into meal,
add the melted shortening and beat hard,
nour into greased flat tins about one to
two inchea deep and bake in brisk oven
until a rich golden color and a toothpick
if inserted comes out clear.
Potato Soup.
Wash pare and cut three or four pota
toes into small pieces and let them soak
. In cold water for 20 minutes. Then put
into salted boiling water and cook until
very soft. Meanwhile, put one pint of
milk on in a double boilor to scald, add
in" to it a teaspoonful of scraped onion
aud a stalk of celery.
When the potatoes are soft, drain and
mash pour the hot milk on them, season
to taste with salt and pepper, rub through
a strainer and put on-to boil again. Put
a tablespoonful of butter in a small sauce
pan and when melted add a scant table
Bpoonful of flour. Stir Into the boiling
soup cook five minutes, add a tablespoon
lul fine chopped parsley and serve hot.
If too thick, more not milk way be
ftdded. Serve with crackers or croutons.
THE NEW AND ATTRACTIVE BASQUE
The Editor will be pleased to re- I
ceive and publish hints of interest to I
our readers.
8508 Basque Wai.t
Design by Mcy M&nton,
34. to 42 bust.
IT WOULD be difficult to find a
prettier development of the s
basque than this one. It takes
the long, straight, lines that are so
fashionable; the sleeves are set-in
In rather deep armholes and can
be trimmed to give the sleeveless
effect; there Is a chemisette at the
front that can be used or omitted
as liked. The basque with short
back and without the sash is ex
ceedingly fashionable, and well
adapted to certain materials and to
certain occasions, but, with a sash,
it make an exceedingly dressy,
more elegant garment. Appropri
ately the basque can be made to
match the skirt or of a different
material, and alj of one fabric
with the sleeves and collar of vel
vet or satin or something in con
trast. Here gabardine is used in
combination with charmeuse satin.
If a handsomer garment is wanted,
velvet could be used for the basque
and the skirt nrade to match the
sleeves; or, a. skirt of broadcloth
would be pretty in combination
with basque of velvet or of char
meuse satin. In addition to many
other advantages, the basque is a
very simple garment to make, for
with the loose effect there is ab
solutely no fitting required.
For the medium size will be
needed 2 yards of material 27
inches wide, 2V& yards 36 or 44
inches wide, with 1 yards 2 7 or
' 1 yards 36, for sleeves and trim
ming, 4 yards of braid, to make
as shown on figure, 4 yards 27,
3 yards "6 or 44 inches wide, to
make of one material with the
long back, 4 yards of material 27
Inches wide, 2 4 yards 36 or 44,
to make of one material with short
back. The pattern, No. 8508, is
cut in sizes from 31 to 42 Inches
bust measure. It will be mailed to
any address by the Fashion De
partment of this paper, on receipt
of 10 cents.
The Care of Saucepans and Kettles
SAUCEPANS and kettles are a consid
erable item in the hardware account.
If they are taken care of, however,
they will be found to last a long time.
Different metals need different treat
ment. Aluminum is an ideal metal for
pans. It is rather expensive to begin
with, but will be found economical in
the end. It is a good investment. Pans
made from this metal muct be carefully
washed and cleaned. Wash aluminum
vessels as soon as they are done with as
far as the cooking is concerned. Wash
them well with soap and water. On no
account use soda; this will turn the metal
black. To clean aluminum mix whiting
into a paste with water. Rub on, and
polish off well. This will make them
beautifully bright.
Enameled pans also need care or the
enamel cracks aud chips off. If any food
has caught in an enamel pan, steep it in
water for a little while. Do not scrape
the burn off, for this injures tffe enamel.
Dip a cloth in salt and gently rub the
burned parts. This will bring it off with
out injury. As a rule, wash them with
hot water and soap, both inside and out.
Don saucepans will stand wear and tear
fairly well; soda in moderation will not
hurt them. When Iron saucepans are
greasy, remove as much of it as possible
with paper, then burn the paper. Wash
the pan inside and out with hot water
aud soap, to which a lump of soda has
been added. First of all remove with
an old knife all soot, that may have ac
cumulated at the bottom of the pan; this
not only makes the contents of the pan
a long time In cooking but wastes gas
and fire, as the soot prevents the heat
getting to the pan. When the pail has
been thoroughly washed go over it both
inside and out with a cloth dipped in
silver sand. Rinse thoroughly, wipe out
and place on a rack to dry. See that Iron
saucepans dry thoroughly, or rust results.
Kettles need cleaning at. Intervals, al
though they are only used for water.
Sometimes a kettle will get lined with
"fur." It should then be cleaned in the
following way: Put about a teacup of
unslaked lime into the kettle; fill tip
with water and boil it for about an hour.
Empty, rinse the kettle again and again;
finally boll some fresh water in it to
clear all trace of the lime away. Leave
water in the kettle all night. If this
pour off clear in the morning the kettle
is safe to use. Kettles should never be
left for any length of time with water in
them. When going away empty them
thoroughly and turn them upside down,
leaving them in a dry place. To prevent
a kettle furring place a small marble or
pebble in it, and keep one in always. This
is a good plan both for an iron and en
amel kettle.
Tin kettles are useful, in that they
boil quickly, but their life Is not long.
To prolong their days keep them dry
when not in use. Watch that there is no
sign of rust inside or out. To clean dip
a cloth in whiting and ammonia. This
will polish them beautifully. Never allow
the flame of a gas jet to come out beyond
the base of the kettle.
A Xut Party.
A nut party is always a pleasant form
of entertainment.
If possible have the rooms decorated
with boughs to which are attached chest
nut burrs, or at least branches from
woodland trees or pressed Autumn leaves.
Use the bright colored leaves as decora
tion for the tables and serve nut bread,
cake with nut filling, jello with nut meats
in it and for a meat course either chicken
or turkey with chestnut dressing.
An excellent game for passing away the
hour before or after the refreshments are
served. Is a nut guessing contest.
Provide each guest with pencil and
paper and then ask that the answers to
the following questions be written.
(1) What nut Is a shade of brown?
(2) What nut is made up In part of an
enclosing fence? (3) What nut is in part
a Spring vegetable? (4) What nut is
the penalty for tight shoes? (5) What,
nut is a souvenir of South Amorica? (6)
What is the nut that two-thirds of It
makes our daily bread edible? (7) What
nut is in part a beverage? (8) What nut
is the names of two boys? (9) What nut
is a letter of the alphabet and a recep
tacle? (10) What nut has for its first
part the color of a human eye? (11)
What nut is in part a part of the human
body?
The answers are: (1) Chestnut. (2)
Walnut. (3) Peanut. (4) Acorn. (5)
Brazllnut. (6) Butternut. (7) Cocoa
nut. (8) Philbert. (9) Pecan. (10)
Hazlenut. (11) Chestnut.
Cheerful.
"What a cheerful woman Mrs. Smiley
is!" "Isn't she? Why, do you know,
that woman can have a good time think
ing what a good time she would have It
she were having it." London Answers,
Making Time Count.
ONE housekeeper writes that in her
younger days she was always consid
ered slow. She says: "When I begun a
task it took me so long to get through
that I frequently became disgusted, and
finally determined to try and overcome
Jhls natural Inactiveness. I began with
dishwashing, the most disagreeable task
of all. I decided that 20 minutes would
be enough time for ordinary dishwashing
like mine. But try as I would it always
took a good half hour. In a few days,
however, persistence won and 2 0 miu
utes was sufficient.
"Then I began on sweeping, dusting
and so ou, taking up the different tasks
one by one and allowing myself only "suf
ficient time to do them well without un
duly tiring myself. Housewives know
that washing and ironing are the hardest
tasks In the line of housework. I found
that by having all the other work ar
ranged and the minor work out of the
way before starting I could accomplish
more in a shorter length of time.
"I also learned to keep my mind on
my work and not build air castles. In
this way I overcame my slowness, and
now even the dishwashing has no terrors
for me. There are many others who can
profit by my example, not only in their
work but in changing clothes, reading,
writing, etc. There is no necessity of
being slow."
Preparing Fruit for Table.
Fruit should be carefully washed be
fore using. The tender surfaces of fruits
offer facilities favorable for the harbor
ing of deadly microbes. One might think
this warning unnecessary for farmers,
but think how motor cars powder every
growing thing with re dusty refuse of
country highways.
We make easy work of paring a pine
apple by rutting the fruit into round
slices aud then paring.
In preparing berries or grapes for the
table, look them over and then give them
a bath of cold water right from the pump,
A wire basket is a help in cleaning the
fruits one wishes to serve raw. Put the
fruit in the basket and turn the water
from the pump or faucet over It, turning
the basket from side to side so every part
of the fruit will be washed clean; then
shake the basket just a little and let
drain a few minutes before serving.
Pears, plums and apples should be
well rinsed in cold water before eating.
Peaches should be wiped with a clean
cloth and the skin should not be eaten.
' .
Watermelon ran he served in an attrac
tive manner by cutting out the luscious
red center in cone shapes and placing on
a large plate lined wtth' grape leaves,
first rinsing the leaves.
Oranges and lemons should be cleaned
In cold water as soon as brought from
the fruit vendors, then put away In a
cool place. Be sure to remove the dark
spots on the surface of lemons.
A smalt brush ned In cleaning pota
toes, carrots, etc., protects the hands and
is more effective in removing the dirt
than ordinary washing.
Peel onions from the root ends up and
the eves will be affected less.
A wisk broom that costs only 1 0 cents
Is so handy to brush out the silks when
preparing corn for cooking.
Kver-Ready Hooks and ICypx.
If hooks and eyes are buttonholed in
place they will not pull off. Three or
four such stitches will hold them firmly,'
while it takes twice or more that, number
if taken In the usual over-and-over way.
And even then they loosen readily. Try
buttonholing them to place and you will
be convinced.
A Simple Poison Warning.
A good way to mark bottles contain
ing poison Is to push two pins into the
side of the cork at right angles to each
other.
To Clean a Carpet Sweeper.
' A very ooarse scrubbing brush will be
found the best thing for removing the
threads, hairs, etc., which are so hard to
get out of the brushes of a carpet
sweeper. '
Spots on the Floor.
Are grease spots on your kitchen floor?
Water with any amount of scrubbing will
not remove them; just try alcohol to
remove these same spots and you will ba
pleased with the results.