HOME AND FARM MAGAZINE SECTION
Recipes Home Interests Fashion Notes Household Hints
Timely, Pertinent Comment Upon Men and Affairs, Following the Trend of World News; -Suggestions
of Interest to Readers; Hints Along Lines of Progressive Farm Thought.
10
The Editor will be pleased to re
ceive and publish recipes that might
meet favor with our readers.
rrune Tarts.
TO 1 V4 pounds ot prunes use two table
spoonfuls of cranberry juice, sugar to
taste and a short paste. Scald the prunes,
.remove the stones and take out the ker
nels; put the (ruit and kernels Into the
cranberry juice, and add the sugar; sim
mer (or ten minutes; when cold, make the
tarts. Any stone fruit can be cooked in
the same way.
Cider Sauce.
("ream together one cupful of sugar
and one-halt cupful of butter, add two
cupfuls of boiling water, and one table
spoonful of corn starch moistened with a
little cold water. Let boil, and while
boiling add one-half cupful ot boiled
cider.
Meat With Eggs.
Cold roast beef or cooked ham may be
used. Get the salesman to cut the meat
in one piece instead of in Blices. Ouo
quarter pound of solid cooked meat will
go quite a long way. To make, put a
little butter in the blazer and when hot
add the meat cut Into dice. Stir until It
begins to look crisp, adding pepper and
salt to taste. Beat three eggs thoroughly
and pour on to the meat. Stir well until
the whole thickens. Serve hot with rolls.
Spaghetti and Fruit Pudding.
A quarter of a pound of boiled spa
ghetti cut in half-inch pieces, one pound
of stewed fruit, or some preserves, and
one teaspoonful of vanilla extract. Place
a layer of -the fruit in a pretty dish, then
a layer of the sphaghetti until all are
used, having spaghetti for the top layer."
Pour over a custard made with the yolks
Qf the eggs, sugar and the milk, and bake
Sa a moderate oven for 20 minutes. Decor
ate with a meringue made with the whites
of the eggs, three tablespoonfuls of sugar
and the vanilla extract. Return to the
oven to set,
Mock Oyster Soup.
The oyster plant is used for this de
licious dish (by many it is known as
salsify). Scrape the vegetable and cut
Into small pieces with a silver knife (a
steel knife would darken the oyster
plant). Cook in just enough water to
keep from burning, and when tender
press through colander and return to
the water in which it was soaked. Add
three cups of hot milk which has been
thickened with a little butter and flour
rubbed together and seasoned with' salt
and white pepper. A little chopped pars
ley may be added just before serving.
Cup Custards.
Heat a quart of milk in a double boiler,
but do not bring it quite to a boil. Beat
five eggs light and stir into them half a
cupful of sugar. On this mixture pour
the scalding milk very gradually, beating
steadily all the time. Return to the dou
ble boiler, and cook, stirring constantly,
" until the custard is separated. Remove
the custard from the Are, season with
two teaspoonfuls of vanilla and set aside
to cool. When cold, nearly fill the glasses
or cups with the mixture and heap with
meringue made by whipping the whites
of two eggs stiff with two tablespoonfuls
of sugar.
Onion Soup. t
This is both wholesome and tasty. Fry
two or three large onions in butter or
clarified drippings. When soft, add three
tablespoonfuls of flour and stir until
cooked and frothy. Now add slowly a
pint of boiling water, stirring until
smooth and slightly thickened. Have
ready three potatoes boiled and mashed
and add to them a quart of milk that has
been brought just to the scalding point.
Put the potato and onion mixture to
gether, season with salt and pepper, let
it get very hot, then press through a
strainer into a hot tureen. Sprinkle over
the top a little parsley minced fine and
a handful of crisp croutons.
Macaroni and Fish Pic.
Take a quarter of a pound of macaroni
or spaghetti, half a pound of cold cooked
fish, six tablespoonfuls of grated cheese,
two heaping tablespoonfuls of butter and
Salt and pepper to taste. Remove all
skin and bones from the fish and divide
the fish Into large flakes. Break the
macaroni into small pieces and boil it
until tender. Butter a fireproof dish, put
In a layer of the fish, then a few pieces
of butter, sprinkle in a little of the cheese
and a seasoning of salt and pepper. Now
put in a layer of macaroni, then some
butter, then cheese, and so on until the
dish is full. Sprinkle a layer of cheese
on the top. Put a few pieces of butter
here and there on it and bake In a hot
oven until it is a nice brown color. Serve
hot. Cooked salt codfish may be used
satisfactorily. ,
May Manton Weekly Fashion Talk
A DAINTY CHEMISETTE
THE chemisette Is an all
important feature of dress
just now and this one is
dainty and charming. It can be
made with a high collar or a
flaring collar, or with a pointed
collar, and in whatever way It
is treated it is fashionable. In
the large view fine white ba
tiste is finished with embroidery
arranged over the fronts, and
embroidery makes the over por
tion of the collar. That treat
ment is a pretty one but a still
daintier effect could be ob
tained by scalloping the edges
of the garment itself and work
ing a little embroidery within
the scallops, for the hand finish
is both fashionable and dainty
and gives a sense ot elegance
that cannot otherwise be ob
tained. The vest or chemisette
is a very simpl?ne, cut to give
becoming lines and Is designed
to be drawu up at the waist line
by means of tape or elastic in-
Duii ht Met Union, serted in the casing.
v i r ii ... ..i. For the medium size will be
8530 est and Collars, 34 to 44 bust. neede(J j ydg 3$ or 1 yds.
44 in. wide with 1 yds. embroidery 2 in. wide to make as illustrated, or
V4 yd. any width for either the flaring or the pointed collar.
The May Manton pattern 9530 is cut in sizes from 34 to 44 bust measure.
It will be mailed to any address by the Fashion Department of this paper, on
receipt of ten cents.
Business Methods in Keeping House
BY MRS. B. FRUTCHEY.
IF a merhcaot would conduct his busi
ness in the slipshod manner in which
most housewives carry on their work,
he would "go to the wall" in a short time.
But competition is so sharp, he must
needs study his business from all points,
to make every edge cut. He must watch
his stock, so as to replenish in time; he
must keep everything up to date; he must
keep his store attractive, and cater to the
tastes of his patrons or be will lose cus
tom. He must keep his stock moving, watch
ing to eliminate waste, keep bis books
carefully so that each penny is accounted
for.
The business ot housekeeping and it
is a business, and a most important one
is rarely conducted on such lines.
In the first place, few housekeepers
ever keep accounts. This, when a fam
ily is living on a salary, is very necessary,
as one should know just how one's in
come is spent. A certain sura should be
set apart for rent, or it one does not rent,
for the upkeep of the house, taxes, etc.,
for fuel, lights, etc., for food, clothing
and incidentals.
Oftentimes we find we are spending
money for useless things and in this way
a saving may be effected. The wise mer
chant buys his goods at the proper sea
son; the housekeeper often buys vege
tables and fruits when their prices are
highest, consequently her family is tired
of them when they are cheap.
It is not always the most expensive
foods that are the most nutritious. ' For
instance, it is a conceded fact that the
cheaper cuts ot meats contain more food
value than those higher in price.
The wise housewife saves her strength
and time, as well as her money. She does
her Spring sewing, except perhaps the
best dress, while the February and March
winds are blowing, thus getting it out of
the way before more strenuous tasks,
such as gardening and house cleaning en
gage her time.
She does not hurry when the latter
task requires doing, but prepares for it
by getting washing, baking and other
necessary jobs done the first of the week.
She selects a sunshiny day, one upon
which she is feeling "up to the mark"
physically, to begin. And it anything
occurs to cause the miscarriage of her
plans, she. doesu't worry but like the
bride who set her wedding day for a
certain day if it didn't "rain and If it
did for the next sunshiny day, she cheer
fully plans for another day.
She cleans one room at. a time, and
doesu't wear herself out doing it. Neither
does she worry it two or three weeks
elapse before her house is "spick and
span."
She lias probably been cleaning out
closets, putting dresser drawers to rights,
sorting the contents of the attic, destroy
ing what Is unfit for use, etc., long before
the actual housecleaning commences.
When the hot days of July and August
come, she plans her meals so that the
least, possible amount of labor and heat
are necessary to serve them. She serves
fruits as desserts instead of rich pies,
cakes and puddings. ,
She serves vegetables abundantly, uses
many eggs and in many ways she elim
inates much labor and expense and her
family is much healthier for the change.
She dresses herself and her children
in plain garments and doesn't worry if
they are not always ironed. In fact, her
flatirons see an easy time of it in the
Summer and they are not overworked at
any time, for she believes it is more business-like
and sensible to wear clean gar
ments that never knew the pressure of an
iron than to use up all her surplus energy,
bring on a nervous headache perhaps and
waste dollars worth of fuel.
It is not the best housekeeper who
keeps the most immaculate house or who
spends all her time and energy digging,
scrubbing and scouring.
The best housekeeper is the one who
looks after the business details of her
work, keeps careful account of her ex
penditures, sees that nothing goes to
waste, and keeps her family comfortably
clad and wholesomely fed at the least ex
pense of time and money.
In fact, she Is a living example of the
proverb which says: "She looketh well
to the ways of her household."
Motor Car Coats.
Coats tor the motor car are volum
inous. They button high above the throat
and are supplied with ample pockets,
according to the New Haven Journal
Courier. The model without the belt
is as frequently seen as those with the
belt. Some coats entirely cover the cos
tume.
Children's Presses.
A particularly smart style for little
children is the Dutch dress. In these
dresses one usually sees a combination of
materials, says the Philadelphia North
American. .The skirt is sometimes made
of a plain or checked fabric while the
waist is of white lawn, voile, organdie
or other novelty cotton. In other in
stances the skirt is of plaid material
while the blouse is of the same fabric,
but In plain color. In every rase the
skirts are full, and are topped with a
girdle and a pair of suspenders.
White Fabric Hats.
Fabric hats are among the millinery
styles for the Spring season. There are
golf hats of golfine and corduroy; beach
hats of white, natural or colored shan
tung; shepherd's check gingham or taf
fetas are used for making sailors, and
those which have been worn are thought
to be the forerunners of a great demand
later In the season.
For these outing hats there is no trim
ming except a band of ribbon around the
crown. White fabric hats have returned
to favor, and are worn with white linen
dresses. These are unlike the white em
broidered linen hats that were worn sev
eral seasons ago, in that they are made
of sheer materials, as batiste, and have a
knife plaiting around the edge. Dressier
hats are made of silk, of chiffon, and
silk and straw combined, as a silk crown
with a brim of straw.
The Editor will be pleased to re
ceive and publish hints of interest to
our readers.
To Clean ltluck Sutin.
W7HEN cleaning black sutin peel and
" slice two large raw potatoes; put luto
a pint of water with a pinch of salt and
let stand all night. Next morning sponge
the satin on the right side with this mix
ture and wjipe lightly with a cloth. Then
iron on the wrong side, and It will be as
glossy as new.
Soap Jelly.
All soaps are better If they are shaved
and dissolved in the water. Soap jelly
is made by shaving a bar of soap and let
ting it simmer in boiling water till It
becomes thick like jelly. A teaspoonful
of borax will soften it.
Killing Out of Doors.
Eating, as well as sleeping, out ot doors
is becoming popular and Is suitable to
hot weather when cold dishes are in
favor. A big screened porch next the
dining-room usually proves most conven
ient for the housewife unless It can be
directly connected with the kitchen, in
which case it Is convenient for the cook,
at other times being cool, yet near enough
the kitchen so that an eye and ear can
be kept on the cook puis and a nose will
detect anything wrong with the oven.
In the Laundry.
There are several meritorious washing
machines on the market.
One of the things to remember in using
any of them is that the water should be
boiling, and that the machine should be
worked as rapidly and as long as is called
for in the directions.
In washing, always try to have the
water the same temperature throughout
tha wash.
. Before washing, all clothes should be
wet thoroughly with cold water, and
should be "set to boll" in cold water.
In removing clothes from the line,
much trouble will be saved if they. are
pulled into shnpe and folded smoothly.
Especially is this true of table linen and
bed linen.
In ironing table cloths and napkins be
sure to Iron with the warp. They should
be ironed first on the wrong side and then
on the right.
Wash table linen by itself. Wash hand
kerchiefs alone. Don't use soiled suds
for washing colored clothes or they will
be muddy looking. Don't wash stockings
in water used for other clothes, such as
flannels, or they will be covered with
lint.
We ail know what a musty smell a tea
pot has that is only used occasionally, but
do we all know there will be none of that
"if the teapot is thoroughly dried after,
using and a lump or two of white sugar
placed therein before putting aside for
future use? . ,
- V . ' !';' I I" 1.1. HJtl . .- 'I 1
Hot and Cold Clothes.
Some of the clothes we wear to keep
warm in reality prevent us from retain
ing the body heat that is "necessary In
cold weather. On the other hand, there
are many so-called "cool" garments which
by no means keep us as cool In the heated
season as other garments would.
Any fabric of an open texture, which,
when warded by the skin, allows cold
air to replace the warm, chills the body,
but any garment which minimizes the
passage ot air through it, protects the
body with warmth. Thus newspapers,
heavy furs and leather ducking coats are
especially warm.
Frocks that have lots of air retained
in the mesh do not conduct heat from the
body. Wool Is such a material, because
of the stiffness and elasticity of the fiber.
Cotton goods have much smaller air cells.
Linens have air spaces even smaller.
Some of the latter are extensively adver
tised as possessing specific medical vir
tues. This, of course, is not the case.
Oaplng threads and air spaces in some
cloths may prove the undoing of careless
individuals. For, should the warmed air
In them become soaked With snow, per
spiration or other moisture, heat Is rap
Idly dissipated, the Bkln grows frigid and
the internal organs become congested.
This means disease of one kind or an
other. Ironing Day Help.
Instead of sprinkling clothes by haiid
use a clean whisk broom and lukewarm
water. Roll many small pieces together,
and then roll tight. You will find an
even dampness which saves lots of time In
ironing. ' Sort your clothes while Ironing
and you will save many steps.
Machine grease can be removed from
garments by washing the spots in cold
rainwater and soap.
.
Peach stains are very difficult to re
move by the usual methods, but they will
disappear as if by magic if soaked in
spirits of camphor before using water.
Only the yellow rind and Juice of lem
ons should be used. The white pith un
der the yellow is bitter and care should
be taken not to use it at all, especially in
cookery, . . . . ,
H') en.; v 1 1 t t.'iv