CALIFORNIA FARMER SECTION
12
THE HOUSEHOLD DEPARTMENT
WHEN YOU TRAVEL
RICE
REDUCES COST OF LIVINQ.
Thia Cheapest and Mort Nutritious of
All Food* Hao Been Neglected.
HE STEADY Increase of the high
OU want to u«e the Best Trains,
the Most Direct Routes, Fault
less Dining Car Service, Through
Cars and Modern Equipment.
Y
YOU
also desire the satisfaction and com
fort of knowing that your train is
protected by block signals, heavy
rails, rock ballasted roads and ef
ficient men.
YOU
also want your itinerary so made
that you can make the points you
desire to visit with the least exertion
and with the greatest comfort.
TO
get the above results write or inquire
of any agent.
SOUTHERN PACIFIC
-
Madam
When the problem of “what
shall we have for dinner” again
presents itself—just remember what
a zest
lniardeDis
^■^Ground
Chocolate
T
rate of living In America may be
attributed partly to tbo fact that
too many of our houarwlvr»» buy ex
pensive foods to tickle tho palates or
please the eyes of their
lords
and
masters. Instead of cotxdderlng
the
needs of tliclr stomachs. They do not
give enough thought to the nutritive
value, digestibility or adaptation to
the requirements of the human body
when making purchases.
By a. wiser
selection of food materials, baaed upon
a knowledge of actual nutritive value,
a satisfactory diet, adapted
to the
physical need«» of the Individual, iuid
<t the same time more economical
than the ordinary menu, can be se
cured
While still complaining of tho high
cost of living, the
average
house
keeper overlooks rice, the cheapest and
moat nutritious of all foods,
as an
economic factor In reducing grocery
bills
While other staple food stuff»»
have advanced from 50 to 200 per cent
In the Inst few ynar»A thia staple may
still Im purchased at the same price
our fathers ¡mid for It
A pound of unpolished rice that costa
ten cents will furnlitfi as much fuel to
keep th« human machine In motion »»
a pound of beefsteak, coat (pg twice as
much
In nutritive value this cereal
la ranked higher
than
wheat,
rye,
buckwheat, potato»-«», corn or beans,
and Is much mor»' easily digested Ilian
uny of them, and may be mad»» an pal
atable
PROPER
DIET
IMPORTANT.
Simple Food and Smaller Variety Bet
ter for Health.
0
and too frequent
eating, as well as taking of rich
Indigestible
complicated
and
VEREATINO
foods, are by for the most common
cruses of heartburn and flatulence. A
large number of people fall to realize
that the atomai h la an organ that Is
capable of abuse arxl that these and
other similar symptoms and disturb
ances are du» dlr«*ctly to maltreatment
of the organ. The majority of people
who can afford It eat too much, and
many people
would
be
far better
healthwlse and fitter for the duties
of life If they would cut their ration
In half, and not take food more than
three times a day. TnMng sweets,
takes, pastries, or even frulta or nuts
between meals la a pernicious practice
which Invariably brinies punishment
sooner or later
Home people even go
so for as to think that they must eat
if they happen to »like up In the mid-
die of the night.
The simpler
the
cookery and the smaller the variety
of foods taken at any one meal, the
belter chame there la for comfort
able and efficient digestion.
After clearing
the
stomach
and
bowels cleansing the system by free
waterdrinking. It la a good thing to be
gin with fruit juices, or such stewed
fruit as apples, pears or prunes, or
even freah fruit, including oranges,
tangerines, grape fruit, grapes, apples,
pears,
peaches,
apricots, pineapples,
green gages, victorias, bunanaa and in
deed almost any rips, sound fruit that
is available. Freshly prepared salads
of watercress, celery, lettuce and tó
malos are also In order. Nuts may be
taken providing they are thoroughly
masticated,
Hour milk properly pre-
pared and lactlc cheese are alwnys
preferable to sweet milk and moat
milk foods.
Indeed, persona suffering
from heartburn and flatulence do well
to avoid a.! forms of milk and milk
preparations, with tho exception of
buttermilk, soured milk, and tho fresh
ly-prepared
lactic
cheese.
Another
article of diet which should also be
tabooed Is sugar.
Tho same Is true
of sugary foods, such as sweets, choco
lates, Jams, marmalades, cakes and
pastries. Rich and complicated dishes
and all highly seasoned food should
be rigidly avoided by those who are
seeking to escape from heartburn and
flatulence, flood Health.
To cleanae a waahabla veil, fold It
neatly and bold the folda In place with
a thread. Waah the veil carefully In
aoapy water and rlrisn It In nail wa
ter to act the color. Do not wring the
veil, but fold it In a aoft bath towel.
T’reaa out an much water ns poaalbln.
Take out the bastlnga and with a mod
erately hot Iron preaa the veil dry.
Paas the Iron over the edges flrat and
then preaa the middle. Thia will keep
the veil In better a hope than pressing
otherwise.
Chloroform la aald to bo excellent
for removing Ink ataina, especially
from delicate laces, centerpieces,
or
from silk of any shade, as It does not
Injure the color in th- least.
RELIABLE RICE RECIPES.
Rios Prepared In Attraotivs Way«
I»
Wholesome and Ch«ap.
HERE are many attractive, nour
T
ishing dishes that may bo made
with rice besides th«» ancient and
honorable bolted rice pudding or float*
Ins Island. A bit of It need never bo
thrown away, it impruv»'a any soup.
Cold-boiled rice may be substituted Io
advantage whenever bread Is used ns
a stuffing Mpounfuls of rice arranged
as border makes a pretty garnish for
meals oi vogvloblus
The following inviting southern dish*
•• may t>» prepared entirely from left
overs. those tn which the legumes are
used need no meal served with t bom
to make a well - balanced meal.
Jambalaya.
Take cooked schrtmp, oysters, freah
or salt flnh, cold ham, fowl, roast beef,
sausagr.
mutton,
ham,
liver,
any
scraps of meal you have on band.
brown in a lablespoonful of sweet lard,
with an onion and sweet or red pep
per (remove needs).
Add a tomato,
olove or garlic, minced parsley, ground
cloves, thy mo. bay loaf, or any other
seammlng desired. When all uro nicely
browned, add two quarts of hot soup
stock, or water. If tho rice la raw. or
much Iva a If cooked I.cl this In'll for
tan mlnutaei, then add a cup of rice,
Cook until th« rice is tender, stir with
a fork to keep from burning
Japanese Enehi.
May be matin of cooked Ash.
not
usually considered Wholesome or lull •
Stable, warmed over. Bring a cup of
cooked rice to a boll, when boiling add
the cooked fresh or salt flair, turn out
on a platter, puur over It a mayonnaise,
and servo
Beane and Rica.
Use red or any bean Whan quits
aoft, add a teaapoonful of salt, butter.
• small onion, half uf a sweet or red
pepper, simmer until th- seasoning Is
soaked In. Kerved with boiled rice Ibis
la a complete meat
Okra Pillau.
Hilco a pound of bacon, cut Up a
qu.irt of okra, al Ice half an onion, fry
together until a light brown
Put In a
little over on. quart of water, add a
pint of washed rice, boll or steam all
together until tire rice Is done.
Rico— Invalid
Dish.
Hutter a common glass (previously
warmed), and line with warm, trolled
rice; into It pour the stiffly beaten
white of an egg. to which a pfhch of
salt has twen added; on th* top lay
tho unbroken yolk.
Het the glass In
warm water, let come to a boll, and
cook Just long enough to art
the
white.
Hervu with a piner of dry
toast
d
Ries Water for Babies or Invalids,
Boll one cup of rice In throe-fourths
gallon of water, until th« quantity la
reduced about three cups, strain. May
be used In the proportion of two-
thirds rice water to one of cow's milk.
SUGGESTIONS FOR THE FARMER'S
WIFE.
rara
Linen
should
be
carefully
saved, as they are extremely useful In
sickness. It la well to have u bug fur
clean pieces of old linen, where they
can be readily reached In emergency
cases.
lioth ashes an<l suda are good fcr-
tlllzurs for bushes, vines and plants.
Pulverized alum possesses the qual
ity "f purifying in- water
a large
spoonful stirred Into n hogshead of
wutur will purify It so that In a few
hours the dirt will all sink to the bot
tom, making the water clenr ami frenh.
Pour gallons may be purified by a tea*
spoonful.
If hot fat la spilled upon the floor
pour cold water upon It Immediately,
and It can then bn tuken up with a
knife, thus preventing
the
grease
from winking Into the floor.
If a new broom la dipped Into scald
ing suds It will toughen the broom,
making It last far longer than If uso<i
with thu toughening process omitted.
Walnuts as Food A I,ondon medi
cal Journal recently published Borne
lnt<-reatlng facta concerning wslnuts as
food. According Io thia authority, "Jo
large walnut kernels contain ns much
food value as two and three-quarters
pounds of lean beef.” With beef worth
approximately 20 cents a pound this
means that each walnut Is worth about
2 cents as food product as compared
with beef. That these facts will great
ly encourage the production and con
sumption of walnuts Is hardly to be
expected.
There la some consolation,
however. In the thought
that
when
meat has become a luxury to be In
dulged only by the rich, the general
eonsumer can keep his dinner
very
well— somewhat like Peter Pumpin-
eatcr's wife In a walnut shell.
»