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You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: American Cookery + November, 1921 + +Author: Various + +Release Date: July 11, 2008 [EBook #26032] + +Language: English + +Character set encoding: ISO-8859-1 + +*** START OF THIS PROJECT GUTENBERG EBOOK AMERICAN COOKERY *** + + + + +Produced by Juliet Sutherland, Emmy and the Online +Distributed Proofreading Team at https://www.pgdp.net + + + + + + +</pre> + +<p><span class='pagenum'><a name="Page_239" id="Page_239">[239]</a></span></p> +<h3>THANKSGIVING MENUS AND RECIPES</h3> + +<h1>AMERICAN<br /> +COOKERY</h1> +<h3>FORMERLY</h3> + +<h2>THE BOSTON<br /> +COOKING-SCHOOL MAGAZINE</h2> + +<h3>OF·CULINARY·SCIENCE <span class="smcap">and</span> DOMESTIC·ECONOMICS</h3> + +<div class="figcenter" style="width: 600px;"> +<img src="images/illus001.jpg" width="600" height="529" alt="Cover" title="Cover" /> +</div> + + + + + +<p><span class='pagenum'><a name="Page_240" id="Page_240">[240]</a></span></p> + +<div class="figcenter" style="width: 283px;"> +<img src="images/illus002.jpg" width="283" height="400" alt="Painted by Edw. V. Brewer for Cream of Wheat Co. Copyright by Cream of Wheat Co. HIS BODYGUARD" title="Painted by Edw. V. Brewer for Cream of Wheat Co. Copyright by Cream of Wheat Co. HIS BODYGUARD" /> +<span class="caption"><small><i>Painted by Edw. V. Brewer for Cream of Wheat Co.</i> <i>Copyright by Cream of Wheat Co.</i></small><br /> +HIS BODYGUARD</span> +</div> +<hr style="width: 65%;" /> + +<p><span class='pagenum'><a name="Page_241" id="Page_241">[241]</a></span></p> + + +<div class='bbox'> + +<div class='center'> +Do You Realize That<br /> +<big>Success in Baking</big><br /> +Depends Upon The Leavener?<br /> +</div> + +<p>In reality, if the baking powder is not PURE and PERFECT +in its leavening qualities, food will be spoiled in spite +of skill and care.</p> + +<h2> +RUMFORD<br /></h2> + +<h3>THE WHOLESOME BAKING POWDER<br /> +</h3> + +<div class='unindent'>leavens just right. RUMFORD makes the dough of a fine, even texture. +It brings out in the biscuits, muffins, cakes or dumplings the natural, +delicious flavor of the ingredients.</div> + +<p>RUMFORD contains the phosphate necessary +to the building of the bodily tissues, so +essential to children.</p> + + + +<div class='bbox2'> +Many helpful +suggestions +are contained +in Janet McKenzie +Hill's +famous book +"The Rumford +Way of +Cookery and +Household +Economy"— +sent free. +</div> + +<div class='center'> +RUMFORD<br /> +COMPANY<br /> +Dept. 19<br /> +Providence, R. I.<br /> +</div> +<div class="figcenter" style="width: 500px;"> +<img src="images/illus003.jpg" width="500" height="468" alt="Rumford Baking Powder ad" title="Rumford Baking Powder ad" /> +</div></div> +<div class='center'><small>Buy Advertised Goods—Do not accept substitutes</small></div> + + + +<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_242" id="Page_242">[242]</a></span></p> + +<div class='bbox'> +<div class='bbox3'> +<h2>AMERICAN COOKERY</h2> + +<div class='center'> +<b>Vol. XXVI</b> <b>NOVEMBER, 1921</b> <b>No. 4</b><br /> +<br /></div> +</div> + + +<div class='bbox3'> +<div class='center'> +<table border="0" cellpadding="0" cellspacing="0" summary="Contents for November"> +<tr><td align='center' colspan='2'><b>CONTENTS FOR NOVEMBER</b></td><td align='center'>PAGE</td></tr> +<tr><td align='left' valign='top'>WINDOWS AND THEIR FITMENTS. Ill.</td><td align='right'>Mary Ann Wheelwright</td><td align='right' valign='top'><a href="#Page_251">251</a></td></tr> +<tr><td align='left'>THE TINY HOUSE. Ill.</td><td align='right'>Ruth Merton</td><td align='right'><a href="#Page_255">255</a></td></tr> +<tr><td align='left'>YOU'RE NOT SUPPOSED TO, JIMMIE</td><td align='right'>Eva J. DeMarsh</td><td align='right'><a href="#Page_258">258</a></td></tr> +<tr><td align='left'>SOMEBODY'S CAT</td><td align='right'>Ida R. Fargo</td><td align='right'><a href="#Page_260">260</a></td></tr> +<tr><td align='left'>HOMING-IT IN AN APARTMENT</td><td align='right'>Ernest L. Thurston</td><td align='right'><a href="#Page_263">263</a></td></tr> +<tr><td align='left'>TO EXPRESS PERSONALITY</td><td align='right'>Dana Girrioer</td><td align='right'><a href="#Page_265">265</a></td></tr> +<tr><td align='left' colspan='2'>EDITORIALS</td><td align='right'><a href="#Page_270">270</a></td></tr> +<tr><td align='left'>SEASONABLE-AND-TESTED RECIPES (Illustrated with halftone engravings of prepared dishes)</td><td align='right' valign='top'>Janet M. Hill and Mary D. Chambers</td><td align='right' valign='top'><a href="#Page_273">273</a></td></tr> +<tr><td align='left' colspan='2'>MENUS FOR WEEK IN NOVEMBER</td><td align='right'><a href="#Page_282">282</a></td></tr> +<tr><td align='left' colspan='2'>MENUS FOR THANKSGIVING DINNERS</td><td align='right'><a href="#Page_283">283</a></td></tr> +<tr><td align='left'>CONCERNING BREAKFASTS</td><td align='right'>Alice E. Whitaker</td><td align='right'><a href="#Page_284">284</a></td></tr> +<tr><td align='left'>SOME RECIPES FOR PREPARING POULTRY</td><td align='right'>Kurt Heppe</td><td align='right'><a href="#Page_286">286</a></td></tr> +<tr><td align='left'>POLLY'S THANKSGIVING PARTY</td><td align='right'>Ella Shannon Bowles</td><td align='right'><a href="#Page_290">290</a></td></tr> +<tr><td align='left' colspan='2'>HOME IDEAS AND ECONOMIES:—Vegetable Tarts<br />and Pies—New Ways of Using Milk—Old New England Sweetmeats</td><td align='right' valign='top'><a href="#Page_292">292</a></td></tr> +<tr><td align='left' colspan='2'>QUERIES AND ANSWERS</td><td align='right'><a href="#Page_295">295</a></td></tr> +<tr><td align='left' colspan='2'>THE SILVER LINING</td><td align='right'><a href="#Page_310">310</a></td></tr> +</table></div></div> + +<div class='bbox3'> + +<div class='center'> +<table border="0" cellpadding="4" cellspacing="0" summary=""> +<tr><td align='center'><img src="images/illus004.jpg" width="75" height="125" alt="Chef" title="Chef" /> +</td><td align='center'><small><b>$1.50 A YEAR</b> <b>Published Ten Times a Year</b> <b>15c A Copy</b></small><br /> +<small>Foreign postage 40c additional</small><br /> +<small>Entered at Boston post-office as second-class matter</small><br /> +<small>Copyright 1921, by</small><br /> +<b><small>THE BOSTON COOKING-SCHOOL MAGAZINE CO.</small></b><br /> +<b><small>Pope Bldg., 221 Columbus Ave., Boston 17, Mass.</small></b><br /> +</td><td align='center'><img src="images/illus004.jpg" width="75" height="125" alt="Chef" title="Chef" /> +</td></tr> +</table></div> +</div> +</div> +<div class='center'><small>Please Renew on Receipt of Colored Blank Enclosed for that Purpose</small></div> + +<p><span class='pagenum'><a name="Page_243" id="Page_243">[243]</a></span></p> + + +<div class='center'> <table class="salt" summary="Morton Salt Ad"> +<tr><td align='center'><br /><br /><br /><br /><br /><br /><br /><br /><i>"When it rains—it pours"</i> +<h3><i>Discover it for yourself</i></h3> + +<div class='blockquot2'><b>T</b>O READ about the virtues of Morton +Salt isn't half so pleasant as finding +them out for yourself.<br /> + +<p>It certainly gives you a sense of security +and content to find that Morton's won't +stick or cake in the package when you +want it; that it pours in any weather—always +ready; always convenient.</p> + +<p>You'll like its distinct bracing flavor +too. Better keep a couple of packages +always handy.</p></div> + +MORTON SALT COMPANY, CHICAGO<br /> +<i>"The Salt of the Earth"</i> + +<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></td> +</tr></table></div> + +<div class='center'><small>Buy advertised Goods—Do not accept substitutes</small></div> + + +<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_244" id="Page_244">[244]</a></span></p> +<div class='bbox'> +<h3>INDEX FOR NOVEMBER</h3> + + + +<div class='center'> +<table border="0" cellpadding="0" cellspacing="0" summary="Contents for November"> +<tr><td align='left'> </td><td align='right'><small>PAGE</small></td></tr> +<tr><td align='left'>Concerning Breakfasts</td><td align='right'><a href="#Page_284">284</a></td></tr> +<tr><td align='left'>Editorials</td><td align='right'><a href="#Page_270">270</a></td></tr> +<tr><td align='left'>Home Ideas and Economies</td><td align='right'><a href="#Page_292">292</a></td></tr> +<tr><td align='left'>Homing-It in an Apartment</td><td align='right'><a href="#Page_263">263</a></td></tr> +<tr><td align='left'>Menus</td><td align='right'><a href="#Page_282">282</a>, <a href="#Page_283">283</a></td></tr> +<tr><td align='left'>Polly's Thanksgiving Party</td><td align='right'><a href="#Page_290">290</a></td></tr> +<tr><td align='left'>Silver Lining, The</td><td align='right'><a href="#Page_310">310</a></td></tr> +<tr><td align='left'>Some Recipes for Preparing Poultry</td><td align='right'><a href="#Page_286">286</a></td></tr> +<tr><td align='left'>Somebody's Cat</td><td align='right'><a href="#Page_260">260</a></td></tr> +<tr><td align='left'>Tiny House, The</td><td align='right'><a href="#Page_255">255</a></td></tr> +<tr><td align='left'>To Express Personality</td><td align='right'><a href="#Page_265">265</a></td></tr> +<tr><td align='left'>Windows and Their Fitments</td><td align='right'><a href="#Page_251">251</a></td></tr> +<tr><td align='left'>You're not Supposed to, Jimmie</td><td align='right'><a href="#Page_258">258</a></td></tr> +</table></div> + + +<h4>SEASONABLE-AND-TESTED RECIPES</h4> + + + +<div class='center'> +<table border="0" cellpadding="0" cellspacing="0" summary="SEASONABLE-AND-TESTED RECIPES"> +<tr><td align='left'>Beef, Rib Roast of, with Yorkshire Pudding. Ill. </td><td align='right'><a href="#Page_277">277</a></td></tr> +<tr><td align='left'>Boudin Blanc</td><td align='right'><a href="#Page_281">281</a></td></tr> +<tr><td align='left'>Bread, Stirred Brown</td><td align='right'><a href="#Page_280">280</a></td></tr> +<tr><td align='left'>Brother Jonathan</td><td align='right'><a href="#Page_275">275</a></td></tr> +<tr><td align='left'>Cake, Pyramid Birthday</td><td align='right'><a href="#Page_280">280</a></td></tr> +<tr><td align='left'>Cake, Thanksgiving Corn. Ill.</td><td align='right'><a href="#Page_277">277</a></td></tr> +<tr><td align='left'>Chicken, Guinea. Ill.</td><td align='right'><a href="#Page_276">276</a></td></tr> +<tr><td align='left'>Cookies, Pilgrim. Ill.</td><td align='right'><a href="#Page_279">279</a></td></tr> +<tr><td align='left'>Cucumbers and Tomatoes, Sautéed</td><td align='right'><a href="#Page_281">281</a></td></tr> +<tr><td align='left'>Cutlets, Marinated</td><td align='right'><a href="#Page_276">276</a></td></tr> +<tr><td align='left'>Fanchonettes, Pumpkin. Ill.</td><td align='right'><a href="#Page_279">279</a></td></tr> +<tr><td align='left'>Frappé, Sweet Cider. Ill.</td><td align='right'><a href="#Page_278">278</a></td></tr> +<tr><td align='left'>Fruit, Suprême</td><td align='right'><a href="#Page_299">299</a></td></tr> +<tr><td align='left'>Garnish for Roast Turkey</td><td align='right'><a href="#Page_274">274</a></td></tr> +<tr><td align='left'>Jelly, Apple Mint, for Roast Lamb</td><td align='right'><a href="#Page_276">276</a></td></tr> +<tr><td align='left'>Pancakes, Swedish, with Aigre-Doux Sauce</td><td align='right'><a href="#Page_280">280</a></td></tr> +<tr><td align='left'>Parsnips, Dry Deviled</td><td align='right'><a href="#Page_278">278</a></td></tr> +<tr><td align='left'>Pie, Fig-and-Cranberry</td><td align='right'><a href="#Page_278">278</a></td></tr> +<tr><td align='left'>Potage Parmentier</td><td align='right'><a href="#Page_273">273</a></td></tr> +<tr><td align='left'>Pudding, King's, with Apple Sauce</td><td align='right'><a href="#Page_278">278</a></td></tr> +<tr><td align='left'>Pudding, Thanksgiving</td><td align='right'><a href="#Page_277">277</a></td></tr> +<tr><td align='left'>Pudding, Yorkshire</td><td align='right'><a href="#Page_277">277</a></td></tr> +<tr><td align='left'>Punch, Coffee Fruit</td><td align='right'><a href="#Page_278">278</a></td></tr> +<tr><td align='left'>Purée, Oyster-and-Onion</td><td align='right'><a href="#Page_274">274</a></td></tr> +<tr><td align='left'>Salad, New England. Ill.</td><td align='right'><a href="#Page_275">275</a></td></tr> +<tr><td align='left'>Salmon à la Creole</td><td align='right'><a href="#Page_275">275</a></td></tr> +<tr><td align='left'>Sauce, Aigre-Doux</td><td align='right'><a href="#Page_280">280</a></td></tr> +<tr><td align='left'>Sausages, Potato-and-Peanut</td><td align='right'><a href="#Page_273">273</a></td></tr> +<tr><td align='left'>Steak, Skirt, with Raisin Sauce</td><td align='right'><a href="#Page_281">281</a></td></tr> +<tr><td align='left'>Stuffing for Roast Turkey</td><td align='right'><a href="#Page_274">274</a></td></tr> +<tr><td align='left'>Succotash, Plymouth. Ill.</td><td align='right'><a href="#Page_275">275</a></td></tr> +<tr><td align='left'>Tart, Cranberry, with Cranberry Filling. Ill.</td><td align='right'><a href="#Page_279">279</a></td></tr> +<tr><td align='left'>Turkey, Roast. Ill.</td><td align='right'><a href="#Page_274">274</a></td></tr> +</table></div> + + +<h4>QUERIES AND ANSWERS</h4> + + + +<div class='center'> +<table border="0" cellpadding="0" cellspacing="0" summary="QUERIES AND ANSWERS"> +<tr><td align='left'>Cake Baking, Temperature for </td><td align='right'><a href="#Page_298">298</a></td></tr> +<tr><td align='left'>Chicken, To Roast</td><td align='right'><a href="#Page_295">295</a></td></tr> +<tr><td align='left'>Corn and Potatoes, To boil</td><td align='right'><a href="#Page_295">295</a></td></tr> +<tr><td align='left'>Fish, To broil</td><td align='right'><a href="#Page_298">298</a></td></tr> +<tr><td align='left'>Gingerbread, Soft</td><td align='right'><a href="#Page_298">298</a></td></tr> +<tr><td align='left'>Ice Cream, Classes of</td><td align='right'><a href="#Page_300">300</a></td></tr> +<tr><td align='left'>Icing, Caramel</td><td align='right'><a href="#Page_295">295</a></td></tr> +<tr><td align='left'>Pie, Deep-Dish Apple</td><td align='right'><a href="#Page_298">298</a></td></tr> +<tr><td align='left'>Pies, Lemon, Why Watery</td><td align='right'><a href="#Page_296">296</a></td></tr> +<tr><td align='left'>Pimientoes, Canned</td><td align='right'><a href="#Page_300">300</a></td></tr> +<tr><td align='left'>Pineapple, Spiced</td><td align='right'><a href="#Page_295">295</a></td></tr> +<tr><td align='left'>Potatoes, Crisp Fried</td><td align='right'><a href="#Page_296">296</a></td></tr> +<tr><td align='left'>Sauce, Cream</td><td align='right'><a href="#Page_298">298</a></td></tr> +<tr><td align='left'>Sauce, Tartare</td><td align='right'><a href="#Page_296">296</a></td></tr> +<tr><td align='left'>Table Service, Instructions on</td><td align='right'><a href="#Page_296">296</a></td></tr> +</table></div> + +<hr style='width: 25%;' /> + +<div class='unindent'>We want representatives everywhere to take subscriptions for +<span class="smcap">American Cookery</span>. We have an attractive proposition to make +those who will canvass their town; also to those who will secure a +few names among their friends and acquaintances. Write us today.</div> + +<div class='center'><b>AMERICAN COOKERY - BOSTON, MASS.</b></div> +</div> +<div class='center'><small>Buy advertised Goods—Do not accept substitutes</small></div><p><span class='pagenum'><a name="Page_245" id="Page_245">[245]</a></span></p> + + +<div class='bbox'> +<div class='unindent'><b><big>Are You Using this Latest Edition of<br /> +America's Leading Cook Book?</big></b></div> + + +<h2>THE BOSTON COOKING-SCHOOL<br /> +COOK BOOK</h2> + +<h3>By FANNIE MERRITT FARMER</h3> +<div class="figleft" style="width: 134px;"> +<img src="images/illus007.jpg" width="134" height="200" alt="The Boston School Cooking-School Cook Book" title="The Boston School Cooking-School Cook Book" /> +</div> + +<p>In addition to its fund of general information, this latest +edition contains 2,117 recipes, all of which have been tested +at Miss Farmer's Boston Cooking School, together with +additional chapters on the Cold-Pack Method of Canning, +on the Drying of Fruits and Vegetables, and on Food Values.</p> + +<p>This volume also contains the correct proportions of food, tables of measurements +and weights, time-tables for cooking, menus, hints to young housekeepers.</p> + +<div class='unindent'><b><i>"Good Housekeeping" Magazine says:</i></b></div> + +<div class='blockquot'><p>"'The Boston Cooking-School Cook Book' is one of the volumes to which good housewives +pin their faith on account of its accuracy, its economy, its clear, concise teachings, and +its vast number of new recipes."</p></div> + +<div class='center'> +<b>656 Pages</b> <b>122 Illustrations</b> <b>$2.50 net</b><br /> +<br /> + +———————— +<br /><br /></div> + + +<div class='center'> +<table border="0" cellpadding="0" cellspacing="0" summary="Boston Cooking School Books"> +<tr><td align='left'><b>TABLE SERVICE</b> </td><td align='right'><b><i>By Lucy G. Allen</i></b></td></tr> +<tr><td align='left' colspan='2'><p>A clear, concise and yet comprehensive exposition of the waitress' duties. +Detailed directions on the duties of the waitress, including care of dining room, +and of the dishes, silver and brass, the removal of stains, directions for laying the +table, etc.</p></td></tr> +<tr><td align='right' colspan='2'><b>Fully illustrated. $1.75 net</b></td></tr> +<tr><td align='left'><br /><b>COOKING FOR TWO</b></td><td align='right'><br /><b><i>By Janet McKenzie Hill</i></b></td></tr> +<tr><td align='left' colspan='2'><p>"'Cooking for Two' is exactly what it purports to be—a handbook for young +housekeepers. The bride who reads this book need have no fear of making mistakes, +either in ordering or cooking food supplies."—<i>Woman's Home Companion.</i></p> +</td></tr> +<tr><td align='right' colspan='2'><b>With 150 illustrations. $2.25 net</b><br /> +</td></tr> +<tr><td align='center' colspan='2'><br /><b>JUST PUBLISHED</b></td></tr> +<tr><td align='left'><b>FISH COOKERY</b> </td><td align='right'><b><i>By Evelene Spencer and John N. Cobb</i></b></td></tr> +<tr><td align='left' colspan='2'><p>This new volume offers six hundred recipes for the preparation of fish, shellfish, +and other aquatic animals, and there are recipes for fish broiled, baked, fried and +boiled; for fish stews and chowders, purées and broths and soup stocks; for fish +pickled and spiced, preserved and potted, made into fricassées, curries, chiopinos, +fritters and croquettes; served in pies, in salads, scalloped, and in made-over +dishes. In fact, every thinkable way of serving fish is herein described.</p></td></tr> +<tr><td align='right' colspan='2'><b>$2.00 net</b></td></tr> +</table></div> + + + + + +<div class='center'> +<b>For Sale at all Booksellers or of the Publishers</b><br /> +<b>LITTLE, BROWN & COMPANY, 34 BEACON ST., BOSTON</b><br /> +</div></div><div class='center'><small>Buy advertised Goods—Do not accept substitutes</small></div> + +<hr style="width: 65%;" /> +<p><span class='pagenum'><a name="Page_246" id="Page_246">[246]</a></span></p> + + + +<h2>Books on Household Economics</h2> + +<p>THE BOSTON COOKING-SCHOOL MAGAZINE COMPANY presents the following as a +list of representative works on household economies. Any of the books will be sent postpaid +upon receipt of price.</p> + +<p>Special rates made to schools, clubs and persons wishing a number of books. Write for quotation +on the list of books you wish. We carry a very large stock of these books. One order to us +saves effort and express charges. Prices subject to change without notice.</p> + + + +<div class='center'> +<table border="0" cellpadding="0" cellspacing="0" summary="Books on Household Economics"> +<tr><td align='left'><b>A Guide to Laundry Work.</b> Chambers.</td><td align='right'>$1.00</td></tr> +<tr><td align='left'><b>Allen, The, Treatment of Diabetes.</b> Hill and Eckman</td><td align='right'>1.75</td></tr> +<tr><td align='left'><b>American Cook Book.</b> Mrs. J. M. Hill</td><td align='right'>1.50</td></tr> +<tr><td align='left'><b>American Meat Cutting Charts.</b> Beef, veal, pork, lamb—4 charts, mounted on cloth and rollers</td><td align='right'>10.00</td></tr> +<tr><td align='left'><b>American Salad Book.</b> M. DeLoup</td><td align='right'>1.50</td></tr> +<tr><td align='left'><b>Around the World Cook Book.</b> Barroll</td><td align='right'>2.50</td></tr> +<tr><td align='left'><b>Art and Economy in Home Decorations.</b> Priestman</td><td align='right'>1.50</td></tr> +<tr><td align='left'><b>Art of Home Candy-Making (with thermometer, dipping wire, etc.)</b></td><td align='right'>3.75</td></tr> +<tr><td align='left'><b>Art of Right Living.</b> Richards</td><td align='right'>.50</td></tr> +<tr><td align='left'><b>Bacteria, Yeasts and Molds in the Home.</b> H. W. Conn</td><td align='right'>1.48</td></tr> +<tr><td align='left'><b>Bee Brand Manual of Cookery</b></td><td align='right'>.75</td></tr> +<tr><td align='left'><b>Better Meals for Less Money.</b> Greene</td><td align='right'>1.35</td></tr> +<tr><td align='left'><b>Blue Grass Cook Book.</b> Fox</td><td align='right'>2.00</td></tr> +<tr><td align='left'><b>Book of Entrées.</b> Mrs Janet M. Hill</td><td align='right'>2.00</td></tr> +<tr><td align='left'><b>Boston Cook Book.</b> Mary J. Lincoln</td><td align='right'>2.25</td></tr> +<tr><td align='left'><b>Boston Cooking-School Cook Book.</b> Fannie M. Farmer</td><td align='right'>2.50</td></tr> +<tr><td align='left'><b>Bread and Bread-Making.</b> Mrs. Rorer</td><td align='right'>.75</td></tr> +<tr><td align='left'><b>Breakfasts, Luncheons and Dinners.</b> Chambers</td><td align='right'>1.25</td></tr> +<tr><td align='left'><b>Bright Ideas for Entertaining.</b> Linscott</td><td align='right'>.90</td></tr> +<tr><td align='left'><b>Business, The, of the Household.</b> Taber</td><td align='right'>2.50</td></tr> +<tr><td align='left'><b>Cakes, Icings and Fillings.</b> Mrs. Rorer</td><td align='right'>1.00</td></tr> +<tr><td align='left'><b>Cakes, Pastry and Dessert Dishes.</b> Janet M. Hill</td><td align='right'>2.00</td></tr> +<tr><td align='left'><b>Candies and Bonbons.</b> Neil</td><td align='right'>1.50</td></tr> +<tr><td align='left'><b>Candy Cook Book.</b> Alice Bradley</td><td align='right'>1.75</td></tr> +<tr><td align='left'><b>Canning and Preserving.</b> Mrs. Rorer</td><td align='right'>1.00</td></tr> +<tr><td align='left'><b>Canning, Preserving and Jelly Making.</b> Hill</td><td align='right'>1.75</td></tr> +<tr><td align='left'><b>Canning, Preserving and Pickling.</b> Marion H. Neil</td><td align='right'>1.50</td></tr> +<tr><td align='left'><b>Care and Feeding of Children.</b> L. E. Holt, M.D.</td><td align='right'>1.25</td></tr> +<tr><td align='left'><b>Catering for Special Occasions.</b> Farmer</td><td align='right'>1.50</td></tr> +<tr><td align='left'><b>Century Cook Book.</b> Mary Ronald</td><td align='right'>3.00</td></tr> +<tr><td align='left'><b>Chafing-Dish Possibilities.</b> Farmer</td><td align='right'>1.50</td></tr> +<tr><td align='left'><b>Chemistry in Daily Life.</b> Lassar-Cohn</td><td align='right'>2.25</td></tr> +<tr><td align='left'><b>Chemistry of Cookery.</b> W. Mattieu Williams</td><td align='right'>2.25</td></tr> +<tr><td align='left'><b>Chemistry of Cooking and Cleaning.</b> Richards and Elliot</td><td align='right'>1.00</td></tr> +<tr><td align='left'><b>Chemistry of Familiar Things.</b> Sadtler</td><td align='right'>2.00</td></tr> +<tr><td align='left'><b>Chemistry of Food and Nutrition.</b> Sherman</td><td align='right'>2.10</td></tr> +<tr><td align='left'><b>Cleaning and Renovating.</b> E. G. Osman</td><td align='right'>1.20</td></tr> +<tr><td align='left'><b>Clothing for Women.</b> L. I. Baldt</td><td align='right'>2.50</td></tr> +<tr><td align='left'><b>Cook Book for Nurses.</b> Sarah C. Hill</td><td align='right'>.90</td></tr> +<tr><td align='left'><b>Cooking for Two.</b> Mrs. Janet M. Hill</td><td align='right'>2.25</td></tr> +<tr><td align='left'><b>Cost of Cleanness.</b> Richards</td><td align='right'>1.00</td></tr> +<tr><td align='left'><b>Cost of Food.</b> Richards</td><td align='right'>1.00</td></tr> +<tr><td align='left'><b>Cost of Living.</b> Richards</td><td align='right'>1.00</td></tr> +<tr><td align='left'><b>Cost of Shelter.</b> Richards</td><td align='right'>1.00</td></tr> +<tr><td align='left'><b>Course in Household Arts.</b> Duff</td><td align='right'>1.30</td></tr> +<tr><td align='left'><b>Dainties.</b> Mrs. Rorer</td><td align='right'>1.00</td></tr> +<tr><td align='left'><b>Diet for the Sick.</b> Mrs. Rorer</td><td align='right'>2.00</td></tr> +<tr><td align='left'><b>Diet in Relation to Age and Activity.</b> Thompson</td><td align='right'>1.00</td></tr> +<tr><td align='left'><b>Dishes and Beverages of the Old South.</b> McCulloch-Williams</td><td align='right'>1.50</td></tr> +<tr><td align='left'><b>Domestic Art in Women's Education.</b> Cooley</td><td align='right'>1.50</td></tr> +<tr><td align='left'><b>Domestic Science in Elementary Schools.</b> Wilson</td><td align='right'>1.20</td></tr> +<tr><td align='left'><b>Domestic Service.</b> Lucy M. Salmon</td><td align='right'>2.25</td></tr> +<tr><td align='left'><b>Dust and Its Dangers.</b> Pruden</td><td align='right'>1.25</td></tr> +<tr><td align='left'><b>Easy Entertaining.</b> Benton</td><td align='right'>1.50</td></tr> +<tr><td align='left'><b>Economical Cookery.</b> Marion Harris Neil</td><td align='right'>2.00</td></tr> +<tr><td align='left'><b>Elementary Home Economics.</b> Matthews</td><td align='right'>1.40</td></tr> +<tr><td align='left'><b>Elements of the Theory and Practice of Cookery.</b> Williams and Fisher</td><td align='right'>1.40</td></tr> +<tr><td align='left'><b>Encyclopaedia of Foods and Beverages.</b></td><td align='right'>10.00</td></tr> +<tr><td align='left'><b>Equipment for Teaching Domestic Science.</b> Kinne</td><td align='right'>.80</td></tr> +<tr><td align='left'><b>Etiquette of New York Today.</b> Learned</td><td align='right'>1.60</td></tr> +<tr><td align='left'><b>Etiquette of Today.</b> Ordway</td><td align='right'>1.25</td></tr> +<tr><td align='left'><b>European and American Cuisine.</b> Lemcke</td><td align='right'>4.00</td></tr> +<tr><td align='left'><b>Every Day Menu Book.</b> Mrs. Rorer</td><td align='right'>1.50</td></tr> +<tr><td align='left'><b>Every Woman's Canning Book.</b> Hughes</td><td align='right'>.90</td></tr> +<tr><td align='left'><b>Expert Waitress.</b> A. F. Springsteed</td><td align='right'>1.35</td></tr> +<tr><td align='left'><b>Feeding the Family.</b> Rose</td><td align='right'>2.40</td></tr> +<tr><td align='left'><b>Fireless Cook Book.</b></td><td align='right'>1.75</td></tr> +<tr><td align='left'><b>First Principles of Nursing.</b> Anne R. Manning</td><td align='right'>1.25</td></tr> +<tr><td align='left'><b>Fish Cookery.</b> Spencer and Cobb</td><td align='right'>2.00</td></tr> +<tr><td align='left'><b>Food and Cookery for the Sick and Convalescent.</b> Fannie M. Farmer</td><td align='right'>2.50</td></tr> +<tr><td align='left'><b>Food and Feeding.</b> Sir Henry Thompson</td><td align='right'>2.00</td></tr> +<tr><td align='left'><b>Food and Flavor.</b> Finck</td><td align='right'>3.00</td></tr> +<tr><td align='left'><b>Foods and Household Management.</b> Kinne and Cooley</td><td align='right'>1.40</td></tr> +<tr><td align='left'><b>Food and <ins title="Transcriber's Note: original reads 'Nutritión'">Nutrition</ins>.</b> Bevier and Ushir</td><td align='right'>1.00</td></tr> +<tr><td align='left'><b>Food Products.</b> Sherman</td><td align='right'>2.40</td></tr> +<tr><td align='left'><b>Food and Sanitation.</b> Forester and Wigley</td><td align='right'>1.40</td></tr> +<tr><td align='left'><b>Food and the Principles of Dietetics.</b> Hutchinson</td><td align='right'>4.25</td></tr> +<tr><td align='left'><b>Food for the Worker.</b> Stern and Spitz.</td><td align='right'>1.00</td></tr> +<tr><td align='left'><b>Food for the Invalid and the Convalescent.</b> Gibbs</td><td align='right'>.75</td></tr> +<tr><td align='left'><b>Food Materials and Their Adulterations.</b> Richards</td><td align='right'>1.00</td></tr> +<tr><td align='left'><b>Food Study.</b> Wellman</td><td align='right'>1.10</td></tr> +<tr><td align='left'><b>Food Values.</b> Locke</td><td align='right'>2.00</td></tr> +<tr><td align='left'><b>Foods and Their Adulterations.</b> Wiley</td><td align='right'>6.00</td></tr> +<tr><td align='left'><b>Franco-American Cookery Book.</b> Déliée</td><td align='right'>5.00</td></tr> +<tr><td align='left'><b>French Home Cooking.</b> Low</td><td align='right'>1.50</td></tr> +<tr><td align='left'><b>Fuels of the Household.</b> Marian White</td><td align='right'>.75</td></tr> +<tr><td align='left'><span class='pagenum'><a name="Page_247" id="Page_247">[247]</a></span><b>Furnishing a Modest Home.</b> Daniels</td><td align='right'>1.25</td></tr> +<tr><td align='left'><b>Furnishing the Home of Good Taste.</b> Throop</td><td align='right'>4.50</td></tr> +<tr><td align='left'><b>Garments for Girls.</b> Schmit</td><td align='right'>1.50</td></tr> +<tr><td align='left'><b>Golden Rule Cook Book (600 Recipes for Meatless Dishes).</b> Sharpe</td><td align='right'>2.50</td></tr> +<tr><td align='left'><b>Handbook of Home Economics.</b> Flagg</td><td align='right'>0.90</td></tr> +<tr><td align='left'><b>Handbook of Hospitality for Town and Country.</b> Florence H. Hall</td><td align='right'>1.75</td></tr> +<tr><td align='left'><b>Handbook of Invalid Cooking.</b> Mary A. Boland</td><td align='right'>2.50</td></tr> +<tr><td align='left'><b>Handbook on Sanitation.</b> G. M. Price, M.D.</td><td align='right'>1.50</td></tr> +<tr><td align='left'><b>Healthful Farm House, The.</b> Dodd</td><td align='right'>.60</td></tr> +<tr><td align='left'><b>Home and Community Hygiene.</b> Broadhurst</td><td align='right'>2.50</td></tr> +<tr><td align='left'><b>Home Candy Making.</b> Mrs. Rorer</td><td align='right'>.75</td></tr> +<tr><td align='left'><b>Home Economics.</b> Maria Parloa</td><td align='right'>2.00</td></tr> +<tr><td align='left'><b>Home Economics Movement.</b></td><td align='right'>.75</td></tr> +<tr><td align='left'><b>Home Furnishing.</b> Hunter</td><td align='right'>2.50</td></tr> +<tr><td align='left'><b>Home Nursing.</b> Harrison</td><td align='right'>1.50</td></tr> +<tr><td align='left'><b>Home Problems from a New Standpoint</b></td><td align='right'>1.00</td></tr> +<tr><td align='left'><b>Home Science Cook Book.</b> Anna Barrows and Mary J. Lincoln</td><td align='right'>1.25</td></tr> +<tr><td align='left'><b>Hot Weather Dishes.</b> Mrs. Rorer</td><td align='right'>.75</td></tr> +<tr><td align='left'><b>House Furnishing and Decoration.</b> McClure and Eberlein</td><td align='right'>2.50</td></tr> +<tr><td align='left'><b>House Sanitation.</b> Talbot</td><td align='right'>.80</td></tr> +<tr><td align='left'><b>Housewifery.</b> Balderston</td><td align='right'>2.50</td></tr> +<tr><td align='left'><b>Household Bacteriology.</b> Buchanan</td><td align='right'>2.75</td></tr> +<tr><td align='left'><b>Household Economics.</b> Helen Campbell</td><td align='right'>1.75</td></tr> +<tr><td align='left'><b>Household Engineering.</b> Christine Frederick</td><td align='right'>2.00</td></tr> +<tr><td align='left'><b>Household Physics.</b> Alfred M. Butler</td><td align='right'>1.50</td></tr> +<tr><td align='left'><b>Household Textiles.</b> Gibbs</td><td align='right'>1.40</td></tr> +<tr><td align='left'><b>Housekeeper's Handy Book.</b> Baxter</td><td align='right'>2.00</td></tr> +<tr><td align='left'><b>How to Cook in Casserole Dishes.</b> Neil</td><td align='right'>1.50</td></tr> +<tr><td align='left'><b>How to Cook for the Sick and Convalescent.</b> H. V. S. Sachse</td><td align='right'>2.00</td></tr> +<tr><td align='left'><b>How to Feed Children.</b> Hogan</td><td align='right'>1.25</td></tr> +<tr><td align='left'><b>How to Use a Chafing Dish.</b> Mrs. Rorer</td><td align='right'>.75</td></tr> +<tr><td align='left'><b>Human Foods.</b> Snyder</td><td align='right'>2.00</td></tr> +<tr><td align='left'><b>Ice Cream, Water Ices, etc.</b> Rorer</td><td align='right'>1.00</td></tr> +<tr><td align='left'><b>I Go a Marketing.</b> Sowle</td><td align='right'>1.75</td></tr> +<tr><td align='left'><b>Institution Recipes.</b> Emma Smedley</td><td align='right'>3.00</td></tr> +<tr><td align='left'><b>Interior Decorations.</b> Parsons</td><td align='right'>5.00</td></tr> +<tr><td align='left'><b>International Cook Book.</b> Filippini</td><td align='right'>2.50</td></tr> +<tr><td align='left'><b>Key to Simple Cookery.</b> Mrs. Rorer</td><td align='right'>1.25</td></tr> +<tr><td align='left'><b>King's, Caroline, Cook Book</b></td><td align='right'>2.00</td></tr> +<tr><td align='left'><b>Kitchen Companion.</b> Parloa</td><td align='right'>2.50</td></tr> +<tr><td align='left'><b>Kitchenette Cookery.</b> Anna M. East</td><td align='right'>1.25</td></tr> +<tr><td align='left'><b>Laboratory Handbook of Dietetics.</b> Rose</td><td align='right'>1.50</td></tr> +<tr><td align='left'><b>Lessons in Cooking Through Preparation of Meals.</b></td><td align='right'>2.00</td></tr> +<tr><td align='left'><b>Lessons in Elementary Cooking.</b> Mary C. Jones</td><td align='right'>1.25</td></tr> +<tr><td align='left'><b>Like Mother Used to Make.</b> Herrick</td><td align='right'>1.35</td></tr> +<tr><td align='left'><b>Luncheons.</b> Mary Ronald</td><td align='right'>2.00</td></tr> +<tr><td align='left'><span style="margin-left: 1em;">A cook's picture book; 200 illustrations</span></td></tr> +<tr><td align='left'><b>Made-over Dishes.</b> Mrs. Rorer</td><td align='right'>.75</td></tr> +<tr><td align='left'><b>Many Ways for Cooking Eggs.</b> Mrs. Rorer</td><td align='right'>.75</td></tr> +<tr><td align='left'><b>Marketing and Housework Manual.</b> S. Agnes Donham</td><td align='right'>2.00</td></tr> +<tr><td align='left'><b>Mrs. Allen's Cook Book.</b> Ida C. Bailey Allen</td><td align='right'>2.00</td></tr> +<tr><td align='left'><b>More Recipes for Fifty.</b> Smith</td><td align='right'>2.00</td></tr> +<tr><td align='left'><b>My Best 250 Recipes.</b> Mrs. Rorer</td><td align='right'>1.00</td></tr> +<tr><td align='left'><b>New Book of Cookery</b>. A. Farmer</td><td align='right'>2.50</td></tr> +<tr><td align='left'><b>New Hostess of Today.</b> Larned</td><td align='right'>1.75</td></tr> +<tr><td align='left'><b>New Salads.</b> Mrs. Rorer</td><td align='right'>1.00</td></tr> +<tr><td align='left'><b>Nursing, Its Principles and Practice.</b> Isabels and Robb</td><td align='right'>2.00</td></tr> +<tr><td align='left'><b>Nutrition of a Household.</b> Brewster</td><td align='right'>2.00</td></tr> +<tr><td align='left'><b>Nutrition of Man.</b> Chittenden</td><td align='right'>4.50</td></tr> +<tr><td align='left'><b>Philadelphia Cook Book.</b> Mrs. Rorer</td><td align='right'>1.50</td></tr> +<tr><td align='left'><b>Planning and Furnishing the House.</b> Quinn</td><td align='right'>1.35</td></tr> +<tr><td align='left'><b>Practical Cooking and Dinner Giving.</b> Mrs. Mary F. Henderson</td><td align='right'>1.75</td></tr> +<tr><td align='left'><b>Practical Cooking and Serving.</b> Mrs. Janet M. Hill</td><td align='right'>3.00</td></tr> +<tr><td align='left'><b>Practical Dietetics.</b> Gilman Thompson</td><td align='right'>8.00</td></tr> +<tr><td align='left'><b>Practical Dietetics with Reference to Diet in Disease.</b> Patte</td><td align='right'>2.25</td></tr> +<tr><td align='left'><b>Practical Food Economy.</b> Alice Gitchell Kirk</td><td align='right'>1.35</td></tr> +<tr><td align='left'><b>Practical Homemaking.</b> Kittredge</td><td align='right'>1.00</td></tr> +<tr><td align='left'><b>Practical Points in Nursing.</b> Emily A. M. Stoney</td><td align='right'>2.00</td></tr> +<tr><td align='left'><b>Principles of Chemistry Applied to the Household.</b> Rowley and Farrell</td><td align='right'>1.50</td></tr> +<tr><td align='left'><b>Principles of Food Preparation.</b> Mary D. Chambers</td><td align='right'>1.25</td></tr> +<tr><td align='left'><b>Principles of Human Nutrition.</b> Jordan</td><td align='right'>2.00</td></tr> +<tr><td align='left'><b>Recipes and Menus for Fifty.</b> Frances Lowe Smith</td><td align='right'>2.00</td></tr> +<tr><td align='left'><b>Rorer's (Mrs.) New Cook Book.</b></td><td align='right'>2.50</td></tr> +<tr><td align='left'><b>Salads, Sandwiches, and Chafing Dish Dainties.</b> Mrs. Janet M. Hill</td><td align='right'>2.00</td></tr> +<tr><td align='left'><b>Sandwiches.</b> Mrs. Rorer</td><td align='right'>.75</td></tr> +<tr><td align='left'><b>Sanitation in Daily Life.</b> Richards</td><td align='right'>.60</td></tr> +<tr><td align='left'><b>School Feeding.</b> Bryant</td><td align='right'>1.75</td></tr> +<tr><td align='left'><b>Selection and Preparation of Food.</b> Brevier and Meter</td><td align='right'>.75</td></tr> +<tr><td align='left'><b>Shelter and Clothing.</b> Kinne and Cooley</td><td align='right'>1.40</td></tr> +<tr><td align='left'><b>Source, Chemistry and Use of Food Products.</b> Bailey</td><td align='right'>2.00</td></tr> +<tr><td align='left'><b>Spending the Family Income.</b> Donham</td><td align='right'>1.75</td></tr> +<tr><td align='left'><b>Story of Germ Life.</b> H. W. Conn</td><td align='right'>1.00</td></tr> +<tr><td align='left'><b>Successful Canning.</b> Powell</td><td align='right'>2.50</td></tr> +<tr><td align='left'><b>Sunday Night Suppers.</b> Herrick</td><td align='right'>1.35</td></tr> +<tr><td align='left'><b>Table Service.</b> Allen</td><td align='right'>1.75</td></tr> +<tr><td align='left'><b>Textiles.</b> Woolman and McGowan</td><td align='right'>2.60</td></tr> +<tr><td align='left'><b>The Chinese Cook Book.</b> Shin Wong Chan</td><td align='right'>1.50</td></tr> +<tr><td align='left'><b>The House in Good Taste.</b> Elsie de Wolfe</td><td align='right'>4.00</td></tr> +<tr><td align='left'><b>The Housekeeper's Apple Book.</b> L. G. Mackay</td><td align='right'>1.25</td></tr> +<tr><td align='left'><b>The New Housekeeping.</b> Christine Frederick</td><td align='right'>1.90</td></tr> +<tr><td align='left'><b>The Party Book.</b> Fales and Northend</td><td align='right'>3.00</td></tr> +<tr><td align='left'><b>The St. Francis Cook Book.</b></td><td align='right'>5.00</td></tr> +<tr><td align='left'><b>The Story of Textiles</b></td><td align='right'>5.00</td></tr> +<tr><td align='left'><b>The Up-to-Date Waitress.</b> Mrs. Janet M. Hill</td><td align='right'>1.75</td></tr> +<tr><td align='left'><b>The Woman Who Spends.</b> Bertha J. Richardson</td><td align='right'>1.00</td></tr> +<tr><td align='left'><b>Till the Doctor Comes and How to Help Him.</b></td><td align='right'>1.00</td></tr> +<tr><td align='left'><b>True Food Values.</b> Birge</td><td align='right'>1.25</td></tr> +<tr><td align='left'><b>Vegetable Cookery and Meat Substitutes.</b> Mrs. Rorer</td><td align='right'>1.50</td></tr> +<tr><td align='left'><b>Women and Economics.</b> Charlotte Perkins Stetson</td><td align='right'>1.50</td></tr> +</table></div> +<div class='center'><br />———————————<br /> +<br /> +Address All Orders: <b>THE BOSTON COOKING-SCHOOL MAGAZINE CO., Boston, Mass.</b><br /></div> + +<div class='center'><br /><small>Buy advertised Goods—Do not accept substitutes</small></div> + +<p><span class='pagenum'><a name="Page_248" id="Page_248">[248]</a></span></p> + +<div class="figcenter" style="width: 417px;"> +<img src="images/illus013.jpg" width="417" height="600" alt="Old Dutch Cleanser" title="Old Dutch Cleanser" /> +</div> +<div class='center'><small>Buy advertised Goods—Do not accept substitutes</small></div> + + + +<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_249" id="Page_249">[249]</a></span></p> + +<div class="figcenter" style="width: 200px;"> +<img src="images/illus014.jpg" width="200" height="181" alt="FRUIT SUPRÊME" title="FRUIT SUPRÊME" /> +<span class="caption">FRUIT SUPRÊME</span> +</div> + +<h3>Fruit Suprême</h3> + + +<p>Select choice, fresh fruit of all varieties +obtainable. Slice, using care to remove +all skins, stones, seeds, membranes, etc.; +for example, each section of orange must +be freed from the thin membranous skin +in which it grows. Chill the prepared +fruit, arrange in fruit cocktail glasses +with maraschino syrup. A maraschino +cherry is placed on the very top of each +service.</p> +<hr style="width: 65%;" /> +<p><span class='pagenum'><a name="Page_250" id="Page_250">[250]</a></span></p> + +<div class="figcenter" style="width: 600px;"> +<img src="images/illus015.jpg" width="600" height="425" alt="WOODEN SHUTTERS, ORNAMENTED, ARE SUITABLE FOR REMODELLED HOUSES" title="WOODEN SHUTTERS, ORNAMENTED, ARE SUITABLE FOR REMODELLED HOUSES" /> +<span class="caption">WOODEN SHUTTERS, ORNAMENTED, ARE SUITABLE FOR REMODELLED HOUSES</span> +</div> + + +<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_251" id="Page_251">[251]</a></span></p> + +<h1>American Cookery</h1> + +<div class='center'> +VOL. XXVI NOVEMBER NO. 4<br /> +</div> + + + + +<h2>Windows and Their Fitments</h2> + +<h3>By Mary Ann Wheelwright</h3> + + +<p>Through the glamour of the +Colonial we are forced to acknowledge +the classic charm shown +in late seventeenth and early eighteenth +century window designs. Developed, as +they were, by American carpenters who +were stimulated by remembrance of their +early impressions of English architecture +received in the mother land, there is no +precise or spiritless copy of English +details; rather there is expressed a +vitality that has been brought out by +earnest effort to reproduce the spirit +desired. Undoubtedly the lasting success +of early American craftsmanship has +been due to the perfect treatment of +proportions, as related one to the other. +That these are not imitations is proved +by an occasional clumsiness which would +be impossible, if they were exact copies of +their more highly refined English prototypes.</p> + +<p>The grasp of the builder's mind is +vividly revealed in the construction of +these windows, for while blunders are +often made, yet successes are much more +frequent. They are evolved from remembered +motives that have been unified and +balanced, that they might accord with +the exterior and be knitted successfully +into the interior trim. Some of these +windows still grace seventeenth century +houses, and are found not only on old +southern plantations, but all through New +England, more especially along the sea +coast. True products are they of Colonial +craftsmanship, brought into existence by +skilled artisans, who have performed their +work so perfectly that today they are +found unimpaired, striking a dominant +note in accord with the architectural +feeling of the period.</p> +<div class="figright" style="width: 300px;"> +<img src="images/illus016.jpg" width="300" height="340" alt="GROUP WINDOWS ON STAIRWAY" title="GROUP WINDOWS ON STAIRWAY" /> +<span class="caption">GROUP WINDOWS ON STAIRWAY</span> +</div> + +<p>There is no question but that windows +such as these lend character to any house, +provided, of course, that they coincide +with the period. Doubtless the designing +of modified Colonial houses is responsible, +in part, for the present-day revival +of interest, not solely in windows of the +Colonial period, but also in that which +immediately preceded and followed it.</p> + + +<p>The first ornamental windows were of +the casement type, copied from English +cottage homes. Like those, they opened +outward, and were designed with small +panes, either diamond or square shaped. +As they were in use long before glass was +manufactured in this country, the Colonists +were forced to import them direct<span class='pagenum'><a name="Page_252" id="Page_252">[252]</a></span> +from England. Many were sent ready to +be inserted, with panes already leaded in +place. Proof of this is afforded by +examples still in existence. These often +show strange patches or cutting. The +arrangement of casements varies from +single windows to groups of two or three, +and they were occasionally supplemented +by fixed transoms. Surely no phase of +window architecture stands out more +conspicuously in the evolution of our +early designs than the casement with its +tiny panes, ornamented with handwrought +iron strap-hinges which either +flared into arrow heads, rounded into +knobs, or lengthened into points. That +they were very popular is shown from the +fact that they withstood the changes of +fashion for over a century, not being +abolished until about the year 1700.</p> + +<p>Little drapery is needed in casement +windows where they are divided by +mullions. The English draw curtain is +admirable for this purpose. It can be +made of casement cloth with narrow side +curtains and valance of bright material. +A charming combination was worked out +in a summer cottage. The glass curtains +were of black and white voile with tiny +figures introduced. This was trimmed +with a narrow black and white fringe, +while the overdrapery had a black background +patterned with old rose.</p> + +<div class="figcenter" style="width: 500px;"> +<img src="images/illus017.jpg" width="500" height="410" alt="GROUPED WINDOWS WITH SQUARE PANES, LACE GLASS CURTAINS AND CRETONNE OVER CURTAINS" title="GROUPED WINDOWS WITH SQUARE PANES, LACE GLASS CURTAINS AND CRETONNE OVER CURTAINS" /> +<span class="caption">GROUPED WINDOWS WITH SQUARE PANES, LACE GLASS CURTAINS AND CRETONNE OVER CURTAINS</span> +</div> + +<p>In the field of architectural progress, +more especially during the last few years, +there have arisen vast possibilities for +the development of odd windows. These, +if properly placed, showing correct grouping, +are artistic, not only from the outside, +but from the inside as well. The +artistic woman, realizing the value of +color, will fill a bright china bowl with +glowing blossoms and place it in the +center of a wide window sill, where the<span class='pagenum'><a name="Page_253" id="Page_253">[253]</a></span> +sun, playing across them, will carry their +cheerful color throughout the room. +She also trains vines to meander over the +window pane, working out a delicate +tracery that is most effective, suspending +baskets of ferns from the upper casement, +that she may break the length of her +Colonial window. Thus through many +artifices she causes her simple room to +bloom and blossom like a rose.</p> + +<div class="figcenter" style="width: 600px;"> +<img src="images/illus018.jpg" width="600" height="417" alt="FOR FRENCH DOORS, USE MUSLIN WITH SILK-LINED OVERHANG" title="FOR FRENCH DOORS, USE MUSLIN WITH SILK-LINED OVERHANG" /> +<span class="caption">FOR FRENCH DOORS, USE MUSLIN WITH SILK-LINED OVERHANG</span> +</div> + +<p>The progress made in window architecture +is more apparent as we study the +early types. Then small attention was +paid to details, the windows placed with +little thought of artistic grouping. Their +only object to light the room, often they +stood like soldiers on parade, in a straight +row, lining the front of the house.</p> + +<p>Out of the past has come a vast array +of period windows, each one of which is +of interest. They display an unmistakable +relationship to one another, for +while we acknowledge that they differ in +detail and ornamentation, yet do they +invariably show in their conception some +underlying unity. There is no more +fascinating study than to take each one +separately and carefully analyze its every +detail, for thus only can we recognize and +appreciate the links which connect them +with the early American types.</p> + +<p>We happen upon them not only in the +modified Colonial structures, but in +houses in every period of architecture. +It may be only a fragment, possibly a +choice bit of carving; or it may be a +window composed in the old-fashioned +manner of from nine to thirty panes, +introduced in Colonial days for the sake +of avoiding the glass tax levied upon them +if over a certain size. A charming example +of a reproduction of one of these +thirty-paned windows may be seen in a +rough plaster house built in Salem, after +the great fire. The suggestion was taken +from an old historic house in a fine state +of preservation in Boxford, Mass.</p> + +<p>The first American homes derived their +plans and their finish from medieval +English tradition. They were forced to +utilize such materials as they were able +to obtain, and step by step they bettered<span class='pagenum'><a name="Page_254" id="Page_254">[254]</a></span> +the construction and ornamentation of +their homes. As increasing means and +added material allowed, they planned and +executed more elaborately, not only in +size and finish, but in the adding of +window casings, caps, and shutters.</p> + +<p>The acme of Colonial architecture was +reached with the development of the +large square houses with exquisitely +designed entrances and porticos. These +often showed recessed and arched windows, +also those of the Palladian type. +At the Lindens, Danvers, Mass., a +memory-haunted mansion, may be seen +one of the finest examples of these +recessed windows. This famous dwelling, +the work of an English architect, who +built it in about 1770, is linked with +American history through its use by +General Gage as his headquarters during +the Revolution.</p> + +<p>The recessed windows that are found +here reveal delicate mouldings in the +classic bead and filet design, and are +surmounted by an elaborate moulded +cornice, which lends great dignity to the +room. This is supported by delicate +pilasters and balanced by the swelling +base shown below the window seats. +Such a window as this is no mere incident, +or cut in the wall; on the contrary, it is +structural treatment of woodwork. Another +feature of pronounced interest may +be noted on the stair landing, where a +charming Palladian window overlooks +the old-fashioned box-bordered garden +that has been laid out at the rear.</p> + +<p>We have dwelt, perhaps, too much on +the old Colonial types, neglecting those +of the present day, but it has been through +a feeling that with an intimate knowledge +of their designs we shall be better able to +appreciate the products of our own age, +whose creators drew their inspiration +from the past. A modern treatment of +windows appears in our illustration.</p> + +<div class="figcenter" style="width: 300px;"> +<img src="images/illus019.jpg" width="300" height="277" alt="75 BEACON STREET, BOSTON" title="75 BEACON STREET, BOSTON" /> +<span class="caption">75 BEACON STREET, BOSTON</span> +</div> + + +<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_255" id="Page_255">[255]</a></span></p> + +<div class="figcenter" style="width: 500px;"> +<img src="images/illus020.png" width="500" height="340" alt="THATCHED-STYLE COTTAGE FOR AMERICAN SUBURBS" title="THATCHED-STYLE COTTAGE FOR AMERICAN SUBURBS" /> +<span class="caption">THATCHED-STYLE COTTAGE FOR AMERICAN SUBURBS</span> +</div> + +<h2>The Tiny House</h2> + +<h3>By Ruth Merton</h3> + +<div class='center'><small>(<i>Concluded from October</i>)</small></div> + + +<p>If, some fine day, all housewives awoke +to the fact that most of the trouble +in the world originates in the kitchen, +there would shortly be a little more interest +in kitchen problems and not so much +distaste for and neglect of this important +part of the house.</p> + +<p>Of course, women will cry out that we +have never in our lives been so intent on +just that one subject, kitchens, as we are +today.</p> + +<p>I admit that there is a good deal of +talk going on which might lead one to +believe that vacuum cleaners and electric-washing +machines, etc., are to bring about +the <ins title="Transcriber's Note: original reads 'millenium'">millennium</ins> for housekeepers; and +there is also a good work going forward to +make of housework a real profession.</p> + +<p>But, until in the average home there +comes the feeling that the kitchen—the +room itself—is just as much an expression +of the family life and aims and ideals +as the living room or any other room, we +shall be only beating about the bush in +our endeavor to find a remedy for some of +our perplexing troubles.</p> + +<p>Nowadays, women who are doing +much work out in the big world—the +so-called "enfranchised" women—are +many of them proving that they find +housework no detriment to their careers +and some even admit that they enjoy it.</p> + +<p>But so far most of them have standardized +their work and systematized it, with +the mere idea of doing what they have to +do "efficiently" and well, with the least +expenditure of time and energy. And +they have more than succeeded in proving +the "drudgery" plea unfounded.</p> + +<p>Now, however, we need something +more. We need to make housework +attractive; in other words, to put charm +in the kitchen.</p> + +<p>There is one very simple way of doing<span class='pagenum'><a name="Page_256" id="Page_256">[256]</a></span> +this, that is to make kitchens good to +look at, and inviting as a place to stay +and work.</p> + +<p>For the professional, scientifically inclined +houseworker, the most beautiful +kitchen may be the white porcelain one, +with cold, snowy cleanliness suggesting +sterilized utensils and carefully measured +food calories.</p> + +<p>But to the woman whose cooking and +dishwashing are just more or less pleasant +incidents in a pleasant round of home and +social duties, the kitchen must suggest +another kind of beauty—not necessarily +a beauty which harbors germs, nor +makes the work less conveniently done, +but a beauty of kindly associations with +furniture and arrangements.</p> + +<p>Who could grow fond of a white-tiled +floor or a porcelain sink as they exist in +so many modern kitchens! And as for +the bulgy and top-heavy cook stoves, +badly proportioned refrigerators, and +kitchen cabinets—well, we should have +to like cooking <i>very</i> well indeed before +we could feel any pleasure in the mere +presence of these necessary but unnecessarily +ugly accompaniments to our work.</p> + +<p>We have come to think of cleanliness +as not only next to godliness, but as +something which takes the place of +beauty—<i>is</i> beauty.</p> + +<p>This attitude is laziness on our part, for +we need sacrifice nothing to utility and +convenience, yet may still contrive our +kitchen furniture so that it, also, pleases +the senses. With a little conscientious +reflection on the subject we may make +kitchens which have all the charm of the +old, combined with all the convenience of +the new; and woman will have found a +place to reconcile her old and new selves, +the housewife and the suffragist, the +mother-by-the-fireside and the participator +in public affairs. The family will +have found a new-old place of reunion—the +kitchen!</p> + +<p>Granted then that our tiny house has a +kitchen-with-charm, and an "other +room," the rest of the available space +may be divided into the requisite number +of bed and living rooms, according to the +needs of the family.</p> + +<div class="figcenter" style="width: 500px;"> +<img src="images/illus021.png" width="500" height="329" alt="KITCHEN FOR THATCHED-STYLE COTTAGE" title="KITCHEN FOR THATCHED-STYLE COTTAGE" /> +<span class="caption">KITCHEN FOR THATCHED-STYLE COTTAGE</span> +</div> + +<p>There is only one other very important +thing to look out for; that is the matter +of closets. There is no rule for the<span class='pagenum'><a name="Page_257" id="Page_257">[257]</a></span> +number of closets which will make the +tiny house livable, but I should say, the +more the merrier. If there is ever question +of sacrificing a small room and gaining +a large closet, by all means do it, +for absolute neatness is the saving grace +of small quarters, and storage places are +essential, if one does not wish to live in a +vortex of yesterday's and tomorrow's +affairs with no room to concentrate on the +present.</p> + +<div class="figcenter" style="width: 500px;"> +<img src="images/illus022.png" width="500" height="435" alt="FIRST-FLOOR PLAN OF THATCHED COTTAGE" title="FIRST-FLOOR PLAN OF THATCHED COTTAGE" /> +<span class="caption">FIRST-FLOOR PLAN OF THATCHED COTTAGE</span> +</div> + +<p>Inside and outside the tiny house must +conform to one law—elimination of non-essentials; +and the person who has a +clear idea of his individual needs and has +also the strength of will to limit his needs +to his circumstances, will find in his tiny +house a satisfaction more than compensating +for any sacrifices he may have +made.</p> + +<p>No one doubts that it <i>is</i> a sacrifice to +give up a lesser pleasure even to gain the +"summum bonum" and that it <i>does</i> take +will power to keep oneself from weakly +saying in the face of temptation, "Oh, +well! what does it matter! My little +house would perhaps be better without +that, but I have grown accustomed to it, +let it stay!"</p> + +<div class='poem'> +Such weakness is fatal in a tiny house.<br /> +But how much more fatal in a tiny garden!<br /> +</div> + +<p>Oh! the waste lands which lie beneath +the sun trying to call themselves gardens! +Oh! the pitiful little plots, unfenced, +unused, entirely misunderstood by people +who stick houses in the middle of them +and call them "gardens"!</p> + +<p>No amount of good grass seed, or +expensive planting, or well-cared-for flowers +and lawns will ever make the average +suburban lot anything but a "lot," and +most of them might as well, or <i>better</i>, +be rough, uncultivated fields for all the +relation they bear to the houses upon +them or the use they were intended for.</p> +<div class='center'>(<i>Continued on <a href="#Page_289">page 289</a>)</i></div> + + + + + + +<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_258" id="Page_258">[258]</a></span></p> + +<h2>"You're Not Supposed To, Jimmie"</h2> + +<h3>By Eva J. DeMarsh</h3> + + +<p>"Huh!" exclaimed Jennie, "there +comes Aunt Rachel! Wonder +what she wants now? Last +time it was—no, it wasn't—that was +the time when Jimmie Upson and his +wife were here. How scandalized Aunt +Rachel looked! Said I'd ruin my husband, +and a lot of such tommyrot. As +though Jimmie and I couldn't afford a +spread now and then! I didn't, and I +won't, tell Aunt Rachel that it was a +special party and a special occasion. +Of course, I know Jimmie isn't a millionaire, +but—it's none of Aunt Rachel's +business, so there!" she finished defiantly.</p> + +<p>Aunt Rachel plodded blissfully up the +walk. "Jennie'll be glad to see me, I +know," she mused. "She's high-headed, +but she knows a good thing when she +sees it, and I help her a lot."</p> + +<p>Jennie received her aunt with cordiality, +but not effusiveness. To be +discourteous was something she could not +be. Besides, she liked Aunt Rachel and +pitied her idiosyncrasies. "Why can't +she be as nice when she goes to people's +houses as she is when she is at home?" +she mused. "I love to go there, and +everything is just perfect, but the minute +she steps outside the door—well, we all +know Aunt Rachel! And she doesn't go +home early either. Jimmie'll be furious. +She always calls him 'James' and asks +after his health and—and everything. +I do so want him to like her, but I'm +afraid he never will. I do wish I could +get her interested in something. I have +it!" she exclaimed triumphantly. "The +very thing!"</p> + +<p>Aunt Rachel looked up in surprise. +"What's the matter, Jennie?" she inquired.</p> + +<p>"Oh, nothing much, Auntie! I was +just thinking aloud."</p> + +<p>"Don't!" said Aunt Rachel. "It's a +bad habit, Jennie—though I do do it +myself, sometimes."</p> + +<p>"Sometimes!" Jennie turned away to +hide her smile. Why, Aunt Rachel made +a business of talking aloud!</p> + +<p>As luck would have it, the dinner went +off to Aunt Rachel's satisfaction. It was +good, but conservative.</p> + +<p>"Jennie is learning," thought the old +lady to herself. "After I've been here a +few times more, she'll get along all +right."</p> + +<p>Aunt Rachel hadn't noticed that every +idea Jennie has used was, strictly, either +Jennie's own or her mother's.</p> + +<p>"How long does your aunt expect to +stay?" asked Jimmie, casually, while +Jennie was clearing the table. Aunt +Rachel was in the kitchen. She prided +herself on never being "a burden on any +one." Doubtless, some of her friends +would have preferred that she be. Most +of us have a skeleton we do not wish to +keep on exhibition.</p> + +<p>"Oh, I don't know, maybe a week or +two," said Jennie, mischievously. "She +hasn't told me yet."</p> + +<p>"Oh!" replied Jimmie, in a disappointed +voice. "Business down town"? +"Dinner at the Club"? No, he couldn't +keep that up indefinitely. Besides, what +did a man want of a home, if he wasn't +going to live in it? Covertly, Jennie +watched him. She knew every expression +of his face. It amused her, but she +was sorry, too. "Jimmie wants awfully +to flunk—and dassent," was her mental +comment.</p> + +<p>"Anything on for this evening, Jimmie?" +inquired Jennie, sweetly, too sweetly, +Jimmie thought. He had heard those +dulcet tones before.</p> + +<p>"Yes—no!" stammered Jimmie. How +he wished he had! However, as Jennie +said no more, he dismissed the subject<span class='pagenum'><a name="Page_259" id="Page_259">[259]</a></span> +from his mind. She probably didn't +really mean anything, anyway.</p> + +<p>When James Atherton reached home +that evening, he found the house lighted +from top to bottom. Beautifully dressed +women were everywhere, and in their +midst—Aunt Rachel, at her best!</p> + +<p>"Ladies," she exclaimed, and Jimmie +paused to listen, "I am honored—more +so than you can guess—at the distinction +conferred upon me. This afternoon +you have seen fit to make me one of your +leaders in a most important movement +for civic betterment—an honor never +before accorded a woman in this city—and +I need not assure you that you shall +not regret your choice. As a member of +the Civic Betterment Committee of +<ins title="Transcriber's Note: original reads 'London'">Loudon</ins>, I shall do my duty." ("I bet +she will!" commented Jimmie, <i>sotto +voce</i>.) "Again I thank you!" went on +Aunt Rachel. "There's a work for you +and for me now to do, and—" she +paused impressively, "we will do it." +("I'll bet on you every time, Auntie," +commented Jimmie to himself.)</p> + +<p>"Jimmie Atherton, what in the world +are you doing?" whispered an exasperated +voice. "Hurry, Jimmie, hurry—do!" +urged Jennie. "Dinner is almost +ready to serve, and you haven't even +made the first move to dress. Hurry, +Jimmie, please!" And Jimmie did. He +fairly sprinted into his clothes, appearing +presently fully clad and good to look +upon.</p> + +<p>"Bet you a nickel Jennie couldn't have +done that," he reflected, complacently. +"Women never can get a move on them, +where clothes are concerned."</p> + +<p>That was the best evening Aunt Rachel +had ever spent. She was the center of +attraction; she had found a mission—not +a desultory one, but one far-reaching +in scope, so it seemed to her; and like a +war-horse, she was after the charge.</p> + +<p>Jennie's plans went through without a +hitch. Aunt Rachel became, not only a +member of the Committee on Civic +Betterment, but, as well, its head and, +in due season, mayor of the little city +itself. Under her active management, +Loudon became noted as a model city of +its size, one good to look upon and good +to live in. Crime fled, or scurried to +cover, and Aunt Rachel blossomed like a +rose. One day when Jimmie came home +something seemed to please him greatly.</p> + +<p>"What do you think, Jennie," he said, +"Aunt Rachel is going to be married! +Yes, she is! I've got it on the best of +authority—the groom himself."</p> + +<p>"Who?" gasped Jennie. "Why, Jimmie, +she just HATES men! She's always +said they were only a necessary evil."</p> + +<p>"Yes, I know," smiled Jimmie, "that's +what she used to say, but she'd never met +Jacob Crowder then."</p> + +<p>"Jacob Crowder!" exclaimed Jennie. +"Why, Jimmie, he's as rich as Croesus, +and he's always hated women as much as +Aunt Rachel has hated men!"</p> + +<p>"Yes," said Jimmie, "but that was +before he met Aunt Rachel. He has +been her righthand man for some time +now, and they've seemed to hit it off +pretty well. Guess they'll get along all +right in double harness."</p> + +<p>"When the girls and I steered Aunt +Rachel into politics," said Jennie, "little +we thought where it would all end. I'm +glad, glad, though! Aunt Rachel is +really splendid, but I've always thought +she was suffering from something. Now +I know what—it's ingrowing ambition. +She will have all she can do now to take +care of her own home and we won't see +her so often."</p> + +<p>"Oh, ho! So that's it?" smiled Jimmie. +"Well, you girls, as has happened to +many another would-be plotter before +now, have found things have gotten +rather out of your hands, haven't you?"</p> + +<p>Jennie shrugged her shoulders.</p> + +<p>"We can have the wedding here, can't +we, Jimmie?" she asked, somewhat +wistfully.</p> + +<p>Jimmie wondered if she had heard him. +Perhaps—and then again, perhaps not.</p> + +<p>"I don't see where we come in on it," +he remarked. "It's a church affair, you +know."<span class='pagenum'><a name="Page_260" id="Page_260">[260]</a></span></p> + +<p>"Oh!" said Jennie. "But there'll be a +reception, of course, and if she'll let us +have it here, I'll have every one of us girls +she has helped so much in the past."</p> + +<p>Jimmie stared. "Consistency—" he +muttered.</p> + +<p>"What's that you said, Jimmie? Are +you ill?" inquired Jennie, anxiously.</p> + +<p>"No!" replied Jimmie, "it's you women! +I can't understand you at all!"</p> + +<p>"You're not supposed to, Jimmie, +dear," answered Jennie sweetly.</p> + + + +<hr style="width: 65%;" /> +<h2>Somebody's Cat</h2> + +<h3>By Ida R. Fargo</h3> + + +<p>I never thought I should come to +like cats. But I have. Perhaps it +is because, as my Aunt Amanda used +to say, we change every seven years, sort +of start over again, as it were; and find +we have new thoughts, different ideas, +unexpected tastes, strange attractions, +and shifting doubts. Or, it may be, we +merely come to a new milestone from +which, looking back, we are able to regard +our own personality from a hitherto +unknown angle. We discover ourselves +anew, and delight in the experiment.</p> + +<p>Or, it may all be, as my husband +stolidly affirms, just the logical result of +meeting Sir Christopher Columbus, a +carnivorous quadruped of the family +<i>Felidæ</i>, much domesticated, in this case, +white with markings as black and shiny +as a crow's wing, so named because he +voyaged about our village, not in search +of a new world, but in search of a new +home. He came to us. It is flattering +to be chosen. He stayed. But who +could resist Sir Christopher?</p> + +<p>My husband and my Aunt Amanda +may both be right. I strongly suspect +they are. I also strongly suspect that +Sir Christopher himself has much to do +with my change of mental attitude: +He is well-mannered, good to look upon, +quite adorable, independent and patient. +(Indeed, if people were half as patient +as my cat this would be a different world +to live in.) More: He has taught me +many things, he talks without making +too much noise; in fact, I have read +whole sermons in his soft purrings. And +I verily believe that many people might +learn much from the family cat, except +for the fact that we humans are such poor +translators. We know only our own +language. More's the pity.</p> + +<p>Had I known Sir Christopher as a +kitten, doubtless he might have added +still more to my education. But I did +not. He was quite full grown when I +first laid my eyes upon him. He was +sitting in the sun, on top of a rail fence, +blinking at me consideringly. The fence +skirted a little trail that led from my +back yard down to Calapooia Creek. It +seemed trying to push back a fringe of +scrubby underbrush which ran down a +hillside; a fringe which was, in truth, +but a feeler from the great forest of +Douglas fir which one saw marching, file +upon file, row upon row, back and back +to the snows of the high Cascades.</p> + +<p>And the white of Sir Christopher's vest +and snowy gauntlets was just as gleamingly +clean as the icy frosting over the +hills. Sir Christopher, even a cat, believed +firmly in sartorial pulchritude. +I admired him for that, even from the +first glance; and, afterward, I put me +up three new mirrors: I did not mean to +be outdone by my cat, I intended to look +tidy every minute, and there is nothing +like mirrors to tell the truth. Credit for +the initial impulse, however, belongs to +Christopher C.</p> + +<p>But that first morning, I merely +glanced at him, sitting so comfortably on +the top rail of the fence, blinking in the +sun.<span class='pagenum'><a name="Page_261" id="Page_261">[261]</a></span></p> + +<p>"Somebody's cat," said I, and went on +down to the creek to see if Curlylocks +had tumbled in.</p> + +<p>Coming back, the cat was still there. +Doubtless he had taken a nap between +times. But he might have been carved +of stone, so still he lay, till my youngest, +tugging at my hand, coaxed:</p> + +<p>"Kitty—kitty—kitty. Muvver, see +my 'ittle kitty?"</p> + +<p>And I declare, if Sir Christopher (my +husband and ten-year-old Ted named +him that very evening) didn't look at me +and wink. Then he jumped down and +followed, very dignified, very discreet.</p> + +<p>I attempted to shoo him back. But +he wouldn't shoo. He merely stopped +and seemed to consider matters. Or +serenely remained far enough off to "play +safe."</p> + +<p>Meanwhile, my youngest continued to +reiterate: "Kitty—kitty—kitty! <i>My</i> +'ittle kitty!"</p> + +<p>"No, Curlylocks," said I, "it isn't your +little kitty. It is somebody's cat."</p> + +<p>Which merely shows that I knew not +whereof I spoke. Sir Christopher proceeded +to teach me.</p> + +<p>Of course, at first I thought his stay +with us was merely a temporary matter; +like some folk, he had decided to go on a +visit and stay over night. But when Sir +Christopher continued to tarry, I enquired, +I looked about, I advertised—and +I assured the children that some one, +somewhere, must surely be mourning the +loss of a precious pet; some one, sometime, +would come to claim him.</p> + +<p>But no one came.</p> + +<p>Days slid away, weeks slipped into +months, winter walked our way, and +spring, and summer again. Sir Christopher +C. had deliberately adopted us, +for he made no move toward finding +another abiding place. He was no longer +Somebody's cat, he was our cat; for, +indeed, is not possession nine points of +the law?</p> + +<p>Then one day when heat shimmered +over the valley, when the dandelions had +seeded and the thistles had bloomed, +when the corn stood heavy and the +cricket tuned his evening fiddle, when +spots in the lawn turned brown, where +the sprinkler missed, when the baby +waked and fretted, and swearing, sweating +men turned to the west and wondered +what had held up the sea breeze—Sir +Christopher missed his supper. He +vanished as completely as if he had been +kidnapped by the Air Patrol. Three +weeks went by and we gave him up for +lost, although the children still prowled +about looking over strange premises, +peeping through back gates, trailing +down unaccustomed lanes and along +Calapooia Creek, for "We <i>might</i> find +him," they insisted. Truly, "Hope +springs eternal."</p> + +<p>"Perhaps, he has gone back where he +came from," said Daddy. "Perhaps, he +has grown tired of us."</p> + +<p>But My Man's voice was a little too +matter-of-factly gruff—indeed, he had +grown very fond of Sir Christopher—and +as for the children, they would +accept no such explanation.</p> + +<p>It was Curlylocks who found Sir +Christopher—or did Sir Chris find +Curlylocks? Anyway, they came walking +through the gate, my youngest +declaiming, "Kitty—kitty—kitty! +<i>My</i> 'ittle kitty!"</p> + +<p>And since that time, every summer, +Sir Christopher takes a vacation. He +comes back so sleek and proud and happy +that he can hardly contain himself. He +rubs against each of us in turn, purring +the most satisfied purr—if we could but +fully understand the dialect he speaks!—as +if he would impart to us something +truly important.</p> + +<p>"I declare," said Daddy, one day, "I +believe that cat goes up in the hills and +hunts."</p> + +<p>"Camps out and has a good time," +added daughter.</p> + +<p>"And fishes," suggested Ted. "Cats +<i>do</i> catch fish. Sometimes. I've read +about it."</p> + +<p>Daddy nodded. "Seems to agree with +him, whatever he does."<span class='pagenum'><a name="Page_262" id="Page_262">[262]</a></span></p> + +<p>"Vacations agree with anybody," asserted +my oldest. And then, "I don't +see why we can't go along with Sir Chris. +At least we might go the same <i>time</i> he +does."</p> + +<p>"Mother, couldn't we?"—it was a +question that gathered weight and momentum +like a snowball rolling down +hill, for I had always insisted that, with +a big family like mine, I could never +bother to go camping. I wanted to be +where things were handy: running water +from a faucet, bathtubs and gas and +linoleum, a smoothly cut lawn and a +morning postman. Go camping with a +family like mine? Never.</p> + +<p>But the thought once set going would +not down. Perhaps, after all, Sir Christopher +was right and I was wrong. For +people did go camping, most people, even +groups to the number of nine (the right +count for our family), and they seemed to +enjoy it. They fought with mosquitoes, +and fell into creeks; they were blotched +with poison oak, black from exposure, +lame from undue exercise, and looked +worse than vagrant gipsies—but they +came home happy. Even those who +spent days in bed to rest up from their +rest (I have known such) seemed happy. +And every one sighs and says, "We had +such a good time! We're planning to go +back again next summer."</p> + +<p>So at last I gave up—or gave in. We +went to the mountains, following up the +trail along Calapooia Creek; we camped +and hunted and fished to the hearts' +content. We learned to cook hotcakes +out-of-doors, and how to make sourdough +biscuit, and to frizzle bacon before a bonfire, +and to bake ham in a bread pan, such +as our mothers fitted five loaves of bread +in; we learned to love hash, and like +potatoes boiled in their jackets, and +coffee with the cream left out. We went +three miles to borrow a match; we divided +salt with the stranger who had forgotten +his; we learned that fish is good on other +days than Friday and that trout crisps +beautifully in bacon grease; we found +eleventeen uses for empty lard pails and +discovered the difference between an owl +and a tree toad. We gained a speaking +acquaintance with the Great Dipper, and +learned where to look for the north star, +why fires must be put out and what chipmunks +do for a living. We learned—</p> + +<p>Last night we came home.</p> + +<p>"Now, mother, aren't you really glad +you went?" quizzed Daddy.</p> + +<p>"Yes-s," said I, slowly, "I'm glad I +went. It has been a new experience. I +feel like I'd gained a degree at the State +University."</p> + +<p>My understanding mate merely chuckled—and +went on unpacking the tinware. +But Ted spoke up:</p> + +<p>"Gee! Bet I make good in English III +this year. Got all sorts of ideas for +themes. This trip's been bully."</p> + +<p>"We'll go again, won't we, Mother?" +asked my oldest.</p> + +<p>"I think we'll always go again," +answered I—some sober thinking I was +doing, as I folded away the blankets.</p> + +<p>"Let me get supper"—it was Laura, +my middle girl, speaking—"surely I can +cook on gas, if I can over a campfire." +And Laura had never wanted to cook! +Strange tendencies develop when one +lives out in the open a space of time.</p> + +<p>But Curlylocks was undisturbed. +"Kitty—kitty—kitty! <i>My</i> 'ittle +kitty!" he reiterated. And truly, so my +neighbor told me, Sir Christopher had +beat us home by a scant twenty-four +hours. He rubbed about us in turns, +happily purring.</p> + +<p>"He's telling us all what a good time he +had," said I, understanding at last, "but +he is adding, I think, that the best part +of going away is getting home again."</p> + +<p>"But if we didn't go we couldn't get +home again," said Somebody.</p> + +<p>And somebody's cat purred his approval. +Perhaps, after all, he finds us a +teachable family. Or perhaps he knows +that once caught by the lure of the hills, +once having tasted the tang of mountainous +ozone, we will always go back—he +has rare intuitions, has Sir Christopher. +For, already, I find myself figuring to<span class='pagenum'><a name="Page_263" id="Page_263">[263]</a></span> +fashion a detachable long handle for the +frying pan: Yes, next time, we shall plan +to conserve both fingers and face. Next +time! That is the beauty of vacation +days: We think of them when the frost +comes, when the snow drifts deep, when +the arbutus blooms again—and we plan, +plan, plan! And are very happy—because +of memory, and anticipation. +We have opened barred windows, and +widened our life's horizon. Does Sir +Christopher guess? Wise old Sir Chris!</p> + + + +<hr style="width: 65%;" /> +<h2>Homing-It in an Apartment</h2> + +<h3>By Ernest L. Thurston</h3> + + +<p>There were four of them—all +girls employed in great offices. +Alone, far away from their home +towns and families, they were all suffering +from attacks of too-much-boarding-house. +Each was longing for a real, +home-y place to live in. And out of that +longing was born, in time, an idea, which +developed, after much planning, figuring +and price-getting, into a concrete plan +and a course of action. They were good +friends, of congenial tastes, and so they +decided to "home-it" together.</p> + +<p>Now this is nothing new, in itself. It +was the thorough way they went about it +that was not so common. They applied +the rules of their business life, and +studied their proposed path before they +set foot in it. They looked over the field, +weighed the problems, decided what they +could do, and then arranged to put themselves +on a sound financial basis from the +start.</p> + +<p>All had occupied separate rooms in +sundry boarding houses. Each had experience +in "meals in" and "meals out." +Each could analyze fairly accurately her +expenses for the preceding six months. +After study, they decided that, without +increasing their combined expense, they +could have comfortable quarters of their +own and more than meet all their needs. +"Freedom, food, furniture, fixing and +<i>friends</i>," said Margaret, "without the +boarding house flavor."</p> + +<p>They longed for a little house and +garden of their own. But they were busy +people, and this would mean extra hours +of care and labor, more demands on their +strength, and a longer travel distance—a +load they felt they could not carry. +So they sought an apartment.</p> + +<p>The search was long but they found it. +It was in a small structure, on a quiet +street, and several flights up, without +elevator. But, as Peggy said, "Elevators +have not been in style in our boarding +houses, and flights of stairs have—so +what matters it?" The suite, when you +arrived up there, was airy and comfortable. +It provided two bedrooms, a +cheery living room, a dining room and a +kitchenette. Clarice remarked, "The +'ette' is so small we can save steps by +being within hand's reach of everything, +no matter where we stand."</p> + +<p>The rent was less than the combined +rental of their four old rooms. Heat and +janitor service were provided without +charge, but they were obliged to meet the +expense of gas for the range and of +electric lights.</p> + +<p>They might have lived along happily +in their new nest without a budget, and +without specific agreements as to expense. +But they were business girls. So they +sat right down and decided every point, +modifying each, under trial, to a workable +proposition. Then they stuck to it +and <i>made</i> it work.</p> + +<p>There was the matter of furnishing. +Each partner, while retaining personal +title to her property, contributed to +general use such articles of furniture she +possessed as met apartment needs. From +one, for example, came a comfortable<span class='pagenum'><a name="Page_264" id="Page_264">[264]</a></span> +bed, from another, chairs and a reading +lamp, from a third a lounge chair, and +from the fourth her piano and couch. +Of small rugs, sofa pillows, pictures and +miscellaneous small furnishings there +were sufficient to make possible a real +selection.</p> + +<p>Then the four determined on further +absolute essentials to make the rooms +homelike. There were needed comfortable +single beds for each, dressing tables, +bed linen, dining-room equipment, +kitchen ware, a chair or two, and draperies. +Their decisions were made in +committee-of-the-whole, and nothing was +done that could not meet with the willing +consent of all.</p> + +<p>To meet the first cost they each contributed +fifty dollars from their small +savings, and assessed themselves a dollar +and a quarter per week thereafter. They +then bought their equipment, paying +part cash and arranging for the balance +on time. And be sure it was fun +getting it!</p> + +<p>Then there was the question of meals. +It was determined to prepare their +breakfasts and dinners and to put up +lunches. To allow a certain freedom, it +was agreed that each should pack her own +lunch, and that regular meals should be +cooked and served, turn and turn about, +each partner acting for a week. A second +member washed the dishes and took +general care of the apartment. Thus a +girl's general program reduced to,</p> + + + +<div class='center'> +<table border="0" cellpadding="0" cellspacing="0" summary=""> +<tr><td align='left'>First week</td><td align='left'>Cooking</td></tr> +<tr><td align='left'>Second week </td><td align='left'>Free</td></tr> +<tr><td align='left'>Third week</td><td align='left'>Dishes, etc.</td></tr> +<tr><td align='left'>Fourth week</td><td align='left'>Free</td></tr> +<tr><td align='left'>Fifth week</td><td align='left'>Cooking</td></tr> +<tr><td align='center' colspan='2'>Etc.</td></tr> +</table></div> + +<p>During an experimental period, the +cost of provisions and ice was summed up +weekly and paid by equal assessment. +Later a fixed assessment of seven dollars, +each, was agreed to, and proved sufficient. +There were even slight surpluses to go +into the mannikin jar on the living room +mantel, which Clarice called the "Do +Drop Inn", because it provided from its +contents refreshment for those who +dropped in of an evening.</p> + +<p>Naturally there was a friendly rivalry, +not only in making the most of the allotment, +but in providing attractive meals +and dainty special dishes. Clarice's +stuffed tomatoes won deserved fame, +and Margaret made a reputation on +cheese soufflé. Peggy, too, was a wizard +with the chafing dish.</p> + +<p>Consideration was given the matter of +special guests, either for meals, or for +over-night. The couch in the living +room provided emergency sleeping quarters. +As for meals, separate fixed rates +were set for breakfasts and for dinners. +This was paid into the regular weekly +provision fund by the girl who brought +the guest, or by all four equally, if she +were a "general" guest. The girl who +brought a guest also "pitched in" and +helped with the work.</p> + +<p>Whenever the group went out for a +meal, as they did now and then for a +change, or for amusement, or recreation, +each girl paid her own share at once.</p> + +<p>Finally, there was the factor of laundry. +After a little experimenting, household +linen was worked out on an "average" +basis, so that a regular amount could be +assessed each week. Of course each girl +met the expense of her own private +laundry.</p> + +<p>As a result of this planning, each +member of the household found herself +obligated to meet a weekly assessment +containing the following items: Rent, +furniture tax, household laundry, extras +($1.00) and personal laundry. Of these, +the only item not positively fixed, as to +amount, was the last. Each girl, naturally, +paid all her strictly private expense, +including clothes, and medical and dental +service.</p> + +<p>One of the number was chosen treasurer +for a three-months' term, and was +then, in turn, succeeded by another, so +that each of the four served once a year. +The treasurer received all assessments, +gave the weekly allotment to the housewife, +and paid other bills. Minor defi<span class='pagenum'><a name="Page_265" id="Page_265">[265]</a></span>ciencies +were met from "surplus." Moreover, +she kept accurate accounts.</p> + +<p>Once settled comfortably in their +quarters, with boarding-house memories +receding into the background, it took but +little time for a happy, home-y atmosphere +to develop. Of course, with closer +intimacy, there were temperamental adjustments, +as always, but they came +easily. The household machinery ran +smoothly, almost from the first, because +there <i>was</i> a machine, properly set up, +operated and adjusted—rather than an +uncertain makeshift.</p> + + + +<hr style="width: 65%;" /> +<h2>To Express Personality</h2> + +<h3>By Dana Girrioer</h3> + + +<p>"'Keep house?' I should say not!" +answered Anne, who had journeyed +out into the suburbs to +"tell" her engagement to Burt Winchester +to the home folks before she +"announced" it. "I'm going to retire to +the Kensington, or some nice apartment +hotel, at the ripe old age of twenty-four. +What'd you think, we're back in the dark +ages, B. F.?"</p> + +<p>"'B. F.'?" repeated Aunt Milly.</p> + +<p>"Before Ford," said Anne, laughing. +"Oh, it was the thing for you, Auntie, +you couldn't have brought up your own +big family in a city apartment, to say +nothing of stretching your wings to cover +Little Orphant Annie, besides, everybody +kept house when you were married!"</p> + +<p>"And now nobody does, except a few +Ancient Mariners?" inquired Cousin Dan.</p> + +<p>Anne blushed. "Of course it suits +some people, now," she amended, hastily. +"Perhaps it's all right to keep house, if +you have a big family, or lots of money +and can hire all the fussing done."</p> + +<p>"You don't need to hire fussing, if +you've a big family," said Aunt Milly, +her eyes twinkling behind the gold-bowed +spectacles. "You'll keep on with the +drawing—illustrating?"</p> + +<p>"Surely," answered Anne. "Burt will +keep right on being a lawyer."</p> + +<p>"I see," said George. "Well, Queen +Anne, I suppose when we want to visit +you we can hire a room in the same block, +I mean, hotel. I thought, perhaps, having +so far conformed to the habits of us +Philistines as to take a husband, you +might go the whole figure and take a +house!"</p> + +<p>"Please!" begged Anne. In that tone, +it was a catchword dating back to nursery +days which the elf-like Anne had shared +with a whole brood of sturdy cousins, and +meant, "Please stop fooling; I want to be +taken seriously."</p> + +<p>"I love to draw—but my people don't +look alive, somehow," said little Milly, +wistfully.</p> + +<p>Cried Anne: "Keep trying, Milly; +there is nothing so lovely as to have even +a taste for some sort of creative work, and +to develop it; to express your own personality +in something tangible, and to be +encouraged to do so. Do understand me, +Auntie and the rest; it isn't that I want +to shirk, but I do want to specialize on +what I do best! I'll wash dishes if it's +ever necessary, but why must I wish a +whole pantry on myself when either Burt +or I could pay our proportionate share of +a hotel dish-washer, or butler, or whatever +is needed?"</p> + +<p>At the studio it was much easier.</p> + +<p>"Some time in the early fall," Anne +told her callers, who arrived by two's, +three's and four's, as the news began to +circulate among her friends.</p> + +<p>"No, I won't keep this," with a jerk of +her thumb towards the big, bare room +which had been hers since she left Aunt +Milly and the little home town. "There's +a room at the top of the Kensington I can +have, with a light as good as this, and<span class='pagenum'><a name="Page_266" id="Page_266">[266]</a></span> +that settles the last problem. I'd hate +to have to go outdoors for meals, when +I'm working."</p> + +<p>"Nan Gilbert!" exclaimed her dearest +friend. "You have the best luck! You +can do good work, and get good pay for +it, and be happy all by yourself; and now +you're going to be happier, with a husband +who'll let you live your own life; you'll +be absolutely free, not even a percolator +to bother with, nothing to take your mind +from your own creative work, free to +express your own personality!"</p> + +<p>"Mercy," said Anne, closing the door +upon this last caller. "If I don't set the +North River, at least, on fire, pretty soon, +they'll all call me a slacker."</p> + +<p>She hung her card, "Engaged," upon +the door leading into the hall (some one +had scrawled "Best Wishes" underneath +the printed word), and proceeded to get +her dinner in a thoughtful frame of mind. +The tiny kitchenette boasted ice-box, +fireless, and a modest collection of electric +cooking appliances; in a half-hour Anne +had evolved a cream soup, a bit of steak, +nearly cubical in proportions, slice of +graham bread, a salad of lettuce and +tomato with skilfully tossed dressing, a +muffin split ready to toast, with the jam +and spreader for it, and coffee was dripping +into the very latest model of coffee-pots. +Anne had never neglected her +country appetite, and was a living refutation +of the idea that neatness and art +may not dwell together. She moved +quietly and with a speed which had +nothing of haste; her mind was busy +with a magazine cover for December, she +believed she'd begin studying camels.</p> + +<p>After dinner came Burt Winchester, a +steady-voiced, olive-skinned young man, +in pleasant contrast to Anne's vivacious +fairness, and together they journeyed uptown +and then west to the Kensington, +for a final decision upon the one vacant +apartment. The rooms were of fair size, +they were all light, and the agent had at +least half a yard of applicants upon a +printed slip in his pocket.</p> + +<p>Burt studied the apartment not at all, +but his fiancée with quiet amusement. +He was much in love with Anne, but he +understood her better than she had yet +discovered.</p> + +<p>"I don't think we'll ever find anything +better," she was saying to him. +"Perhaps he'd have it redecorated for us, +with a long lease—"</p> + +<p>The agent coughed discreetly. "The +leases are for one year, with privilege of +renewal," he said to Burt. "It has just +been redecorated; is there anything +needed?"</p> + +<p>"It would all be lovely, if one liked +blue," murmured Anne. "Just the thing +for some girl, but not for me, all that pale +blue and silver, it doesn't look a bit like +either of us, Burt. I had worked out the +most stunning scheme, cream and black, +with a touch of Kelly green—"</p> + +<p>Another cough, somewhat louder, and +accompanied by an undisguised look of +sympathy for Burt. "The owner prefers +to decide the decorations, Madame," +said the agent. "Tastes differ so, you +understand."</p> + +<p>"Please hold the suite for me until +tomorrow night," said Burt, decisively. +"I suppose we'll take it; if not, I'll make +it right with you."</p> + +<p>"I should say, 'tastes differ,'" laughed +Anne, tucking her arm into Burt's, as they +began the long walk down-town. "Do +you know, Aunt Milly and the girls +thought, of course, we'd keep house, and +Dan and George are going to pick out +girls that will keep house, I saw it in +their eyes. You—you're going to be +satisfied, Burt?"</p> + +<p>"I think so," answered Burt, judiciously, +and then with a change of tone, +"Nan, you precious goose, you've always +told me you were not domestic."</p> + +<p>"And you've always said you were no +more domestic than I was," finished +Anne, happily. She entirely missed the +quizzical expression of the brown eyes +above her. "Nuff said.—Are we going +to Branton tomorrow, Burt, with the +crowd? Can you take the day?"</p> + +<p>Anne's "crowd," the half-dozen good<span class='pagenum'><a name="Page_267" id="Page_267">[267]</a></span> +friends among the many acquaintances +she had formed in the city, were invited +for a day in the country. She and Burt +now talked it over, agreeing to meet in +time to take the nine-thirty train, with +the others.</p> + +<p>But at nine, next morning, Burt had +not appeared at the studio; instead, Miss +Gilbert had a telephone message that +Mr. Winchester was delayed, but would +call as soon as possible. It was unlike +Burt, but Anne, sensibly, supposed that +business had intervened, and, removing +her hat, was glad to remember that she +had not definitely accepted the invitation +when it was given. The "crowd" were +sure enough of each other and of themselves +to appear casual: Burt and she +could take a later train, and have just as +warm a welcome.</p> + +<p>At nine-thirty Burt appeared, explaining +briefly, "Best I could do. There's a +train in twenty minutes, we'll catch it if +we hurry."</p> + +<p>Anne hurried, which proved to be +unnecessary, as the train seemed late in +starting; during the trip there was little +conversation, as Anne was tactful, and +Burt preoccupied.</p> + +<p>"Branton!" called the conductor, at +least it sounded like Branton, Burt came +out of his revery with a start, and Anne +followed him down the aisle. They +stood a moment upon the platform of the +quiet little station and watched the train +pull out; as they turned back into what +seemed the principal street, Anne craned +her neck to look around an inconvenient +truck piled with baggage, and made out +the sign, Byrnton.</p> + +<p>"Oh, Burt, what were we thinking of?" +she exclaimed. "This isn't the right +place at all! We were to take the road +up past a brick church—and there isn't +any here—this is Byrnton, and we +wanted Branton. What shall we do—why +don't you say something?"</p> + +<p>"Fudge!" said Burt, soberly, but in his +eyes the dancing light he reserved for +Anne. "I'll ask the ticket-agent."</p> + +<p>He came out of the station, smiling. +"This isn't the Branton line at all, but a +short branch west of it," he informed her. +"We took the wrong train, but he says lots +of people make the same mistake, and +they are going to change one name or the +other, eventually. I am to blame, Nan, +for I know this place, Byrnton; I have, +or used to have, an Aunt Susan here, +somewhere—shall we look her up? We +have nearly three hours to kill. It will +be afternoon before we can get to Branton—and +Aunt Susan will give us +nourishment, at least, if she's home."</p> + +<p>"Very well," Anne assented. If Burt's +business absorbed him like this, she must +learn to take it philosophically.</p> + +<p>"What a pretty place, Burt! Do see +those wonderful elms!"</p> + +<p>Byrnton proved to be an old-fashioned +village, which had had the good fortune +to be remodelled without being modernized. +Along the main street many of the +houses were square, prim little boxes, with +front yards bright with sweet williams, +marigolds, and candytuft; these had an +iron fence around the garden, and, invariably, +shutters at the front door. An +occasional house stood flush with the +brick or flagged sidewalk; in that case +there were snowy curtains at the window, +and a glimpse of hollyhocks at the back. +The newer houses could be distinguished +by the wide, open spaces around them; +the late comers had not planned their +homes to command the village street, and +neighbors, as an older generation had +done, but these twentieth century models +did not begin until one had left the little +railway station well behind.</p> + +<p>"What a homely, homey place," said +Anne, noting everything with the eye of +an artist. "I don't see how you could +forget it, if you have an aunt living here."</p> + +<p>"That's the question," answered Burt. +"Have I an aunt living here? She may +be in California; however, in that case, +the key will be under the mat."</p> + +<p>Anne continued to look about her, with +sparkling eyes. "If Aunt Milly had +lived in a place like this, I'd be there +yet," she told him. "The factories<span class='pagenum'><a name="Page_268" id="Page_268">[268]</a></span> +spoiled the place for me, but they made +business good for Uncle Andy and the +boys, and Aunt Milly likes the bustle, +she'd think this was too quiet.—Isn't it +queer how people manage to get what +they want—in time?"</p> + +<p>"It is, indeed," smiled Burt. "There, +Nan, that low white cottage at the very +end, the last before you come to open +fields. That's Aunt Susan's."</p> + +<p>They quickened their pace; Anne was +conscious of an intense wish that Aunt +Susan might be home. She wanted to +see the inside of the white house, bungalow, +it might almost be called, if one +did not associate bungalows with stucco +or stained shingles. This cottage was of +white wood, with the regulation green +blinds. There was an outside chimney +of red bricks; a pathway of red bricks in +the old herringbone pattern led up to the +front door, with its shining brass knocker. +A row of white foxgloves stood sentinel +before the front of the house, on each side +the entrance, their pointed spires coming +well above the window-sills; before them +the dark foliage of perennial lupins, tossing +up a white spray of flowers, and then +it seemed as if every old-fashioned flower +of white, or with a white variety, ran +riot down to a border of sweet alyssum. +Above all the fragrance came the unmistakable +sweetness of mignonette.</p> + +<p>"Oh, Burt!" called Anne, "I do hope +she's home. What a woman she must +be, I can guess some things about her, +just from the outside of her house. I +hope she'll show me the inside of it."</p> + +<p>Burt shook his head. "She'd have +seen us before this and been out here," +he suggested. "Come 'round to the +back."</p> + +<p>The back of the premises proved no +less fascinating; there was the neatest of +clothes-yards, a vegetable garden, and a +small garage, after which Anne regarded +the silent cottage with wistful eyes.</p> + +<p>"Those beautiful, old-fashioned flowers, +no petunias but the white frilled kind,—she's +an artist—and has the wash +done at home," she enumerated, "and +runs her automobile herself, I am sure, +for she's a practical person as well; if she +were just a sentimental flower-lover, she'd +have had something or other climbing up +the house, and it spoils the woodwork."</p> + +<p>"It's safe to say Aunt Susan's in California," +said Burt, disregarding this. +"No joke, Nan, she has a married +daughter who has been trying to get her +out there for years, and Aunt Susan's +always threatening to go. Never thought +she would, but we can soon find out; I +know who'll have the key."</p> + +<p>He left Anne and walked back to the +house just passed, and presently reappeared +with the key. "Here you are. +Aunt Susan left it with Mrs. Brown, who +is to look after the place, and to use her +judgment about letting people in. Aunt +Susan has only been gone two days, she +went hurriedly at the last, and Mrs. +Brown is to close the house for her, but +she hasn't got 'round to it yet. Lucky +for us, there'll be everything we need for +lunch; I brought eggs—see?"</p> + +<p>Laughing like a boy. Burt unlocked the +back door, and then produced four eggs, +from as many pockets. He laid them +carefully down upon the kitchen table.</p> + +<p>"Now, Nan, we can use anything in +the kitchen or pantry, and Mrs. Brown +has a blueberry pie in the oven which +she'll give us, she'll bring it over when +it's done.—Want to go over the house?—Give +you my word it's all right, in fact +Aunt Susan told Mrs. Brown she wished +she could rent it, as is, if she only knew +somebody who would love it—that was +her word. You can love it until the +afternoon train, can't you?"</p> + +<p>If Anne heard, she made no reply, she +was exploring.</p> + +<p>Downstairs, a wide hall occupied a +central third of the house; it was well +lighted by the windows each side the +front door, and by double doors of glass, +which opened on to the back porch. On +one side the hall were kitchen and pantry, +nearly equal in size, and glistening with +white paint, aluminum, and blue and +white porcelain. With a hasty glance<span class='pagenum'><a name="Page_269" id="Page_269">[269]</a></span> +over these treasures, to which she was +coming back, Anne stepped out into the +hall again, and around to the front of the +winding staircase, and entered what she +knew at once for the "owner's bedroom." +There were windows on two sides, as this +was a front room, and each broad sill +bore its own pot of ferns. The furniture +here was all old-fashioned, of some dark +wood that had been rubbed to a satin +finish, the floor was of plain surface, with +braided mats, and a blue and white +counterpane provided the only bit of +drapery in the room. Anne's bright +head nodded with satisfaction. Here +was character; to win Aunt Susan's +respect would be no light task, her personal +and intimate belongings showed an +austere sense of values and an almost +surgical cleanliness. Yet Aunt Susan +could not be a martinet; her hall, furnished +for other people, showed due +regard for their comfort; the living room, +which took the entire western side of the +cottage, bore unmistakable signs of much +occupancy, with wide and varied interests. +A set of dark shelves, at the lower end, +held china, and suggested that one might +also eat at the refectory table, which was +furnished as a desk and held a few books, +many writing materials, and a foreign-looking +lamp. There was also a piano, +well littered with music, a sewing bag +thrown down upon a cretonned window +seat, and the generous fireplace was +flanked by two huge baskets, one heaped +with magazines, the other a perfectly +round mound of yellow fur, which suddenly +took form and life as a yellow +tabby cat fastened hopeful topaz eyes +upon them, blinked away a brief disappointment, +and then yawned with ennui.</p> + +<p>"His missie left him all alone," said +Anne, bending to stroke the smooth head. +"What's upstairs, Burt?"</p> + +<p>"Go and look, I'll take your place with +the Admiral until you come back," +offered Burt, and at sound of his name +the yellow cat jumped out and began +rubbing against a convenient table leg. +Anne found them in the same relative +positions when she returned from her +inspection of the upper floor.</p> + +<p>"Your Aunt Susan must use it for +sewing," she told Burt, dreamily. "With +that big skylight—it could be a studio, +couldn't it?"</p> + +<p>"It is," Burt informed her. "Aunt +Susan is an artist—with her needle. +She gives, or gave, dressmaking lessons, +in her idle moments. She gave up dressmaking, +when she bought this house and +settled here, but now she teaches the +daughters of her old customers, they come +out in automobiles every Wednesday, +in winter. Saturday afternoons she has +some of the young girls in the village, here,—without +price—and without taste, +too, some of them! And Nan, I hate to +mention it, but—Aunt Susan is a pretty +good cook, too!"</p> + +<p>"Feed the brute!" quoted Nan, with a +gay laugh. "Will the Admiral drink +condensed milk?"</p> + +<p>Mrs. Brown came over with her blueberry +pie as Burt was summoned to +luncheon. She surveyed the table, which +Nan had laid in the kitchen, and then the +Admiral, who was making his toilette in +a thorough manner that suggested several +courses, with outspoken approval.</p> + +<p>"My, I wish Susan Winchester could +pop in this minute. You found the prepared +flour, and all—baked 'em on the +griddle! Wa'n't that cute! I never did +see an omelet like that except from Susan +Winchester's own hands, and she learned +from a Frenchwoman she used to sew +with. Some folks can pick up every +useful trick they see."</p> + +<p>Turning to Burt, she continued:</p> + +<p>"With all the new fangle-dangles of +these days, women voting and all, you're +a lucky boy to have found an old-fashioned +girl!"</p> + +<p>"I know it," said Burt, brazenly, but +he did not meet Anne's astonished eyes. +"My girl has learned the best of the new +accomplishments, without losing what +was worth keeping of the old."</p> + +<p>Anne's judgment told her it was a good +luncheon—no better than she served +herself at home, though. She stared at +her own slim, capable fingers. Was she +domestic, after all?</p> + +<p>"We've been looking at apartments in +the city," Burt went on—"apartments +in a hotel, you know.—Try the omelet, +Mrs. Brown—Nan's don't fall flat as +soon as other omelets do.—But we +haven't found what really appeals to us."</p> + +<p>"I should think not," declared Mrs. +Brown, vigorously. "I always say a +person hasn't a spark of originality that +will go and live in a coop just like hundreds +of others, all cut to the same +pattern. Look at your Aunt Susan, now. +This house belonged to old Joe Potter, +he built it less'n ten years ago an Mis' +Potter she had it the way she wanted it, +and that was like the house she lived in +when she was a girl, little, tucked-up +rooms, air-tight stoves, a tidy on every +chair, and she made portières out of +paper beads that tickled 'em both silly—yes, +and tickled everybody in the ear that +went through 'em, though that wan't +what I meant to say. When she died, +Joe wouldn't live here, said he wouldn't +be so homesick for Julia in another house, +this one was full of her. So, your Aunt +Susan bought it, and what did she do?</p> + +<p>"She knocked out partitions, took +down fire-boards, threw out a good parlor +set and lugged in tables and chairs from +all over, put big panes of glass where +there was little ones—in some places, +she did, and only the good angels and +Susan Winchester knows why she didn't +change 'em all, they're terrible mean to +wash—made the front hall into a setting +room and the parlor into a bedroom, got +two bathrooms and no dining room—well, +to make a long story short, this +house is now Susan Winchester. Anybody +that knows Susan would know it was +her house if they see it in China.</p> + +<p>"Did you learn to keep house with your +mother?"</p> + +<p>The transition was so abrupt that Anne +started. "I—my aunt brought me up—and +nine cousins," she answered. "My +aunt is as unlike Burt's as you can imagine, +but just as dear and good. She had +a big family, and there was never time +enough to have her home as she wanted +it—so she thought—and I thought so, +too—but yet—Aunt Milly's home was +always full of happy children, and, perhaps, +that's what she really wanted, more +than dainty furnishings or a spotless +kitchen."</p> + +<p>"Folks, mostly, get what they want, +even if they don't know it," confirmed +Mrs. Brown. "Look at the Admiral, +here. He don't want to come over and +live with me, same as Susan meant he +should. He wants to stay right in his +own home, and have his meals and petting +same as usual, and here you come along +today and give them to him. Trouble is, +folks don't always know what it is they +want."</p> + +<p>When Mrs. Brown went back to her +own dinner, she left Anne with something +to think about. Washing the dishes in +Aunt Susan's white sink, which was fitted +to that very purpose, drying them upon a +rack which held every dish apart from its +neighbors, and, finally, polishing the +quaintly shaped pieces upon Aunt Susan's +checked towel, which remained dry and +spotless; opening every drawer and cupboard +to see that all was left in the dainty +order she had found there, Anne had a +clear vision of the blue and silver furnishings +at the Kensington. What had she +told Burt: "It doesn't look like either of +us"?—while Aunt Susan's home—</p> + +<p>"Burt," she called, "come and answer +this question. Did you come to Byrnton +instead of Branton on purpose?"</p> + +<p>"What's this?" said Burt. "Cross-examination?"</p> + +<p>"It's an examination, surely, but I +won't be cross," replied Anne, with a rare +dimple. "You must answer my question +truly."</p> + +<p>"Yes, Your Honor," said Burt. "I +did, Your Honor."</p> + +<p>"Did you know your Aunt Susan +wouldn't be home?"</p> +<p>"Our Aunt Susan," corrected Burt.—"No, +Your Honor—that is, I thought—"</p> + +<p>"You knew she was going to California?"</p> + +<p>"Yes, Your Honor."</p> + +<p>"This summer?"</p> + +<p>"I didn't know exactly when—honestly, +Nan, I did want you to meet her."</p> + +<p>"Why?"'</p> + +<p>"I knew you'd like the way she keeps +house. I didn't realize that the house +could speak for itself, without her.—You +do like it, Nan?"</p> + +<p>"I don't have to answer questions, +because I'm the Judge," Nan told him. +"I'll ask you one more. Do you want me +to ask you to take this cottage, for us, in +the fall, and stay in it until Aunt Susan +comes back?"</p> + +<p>"Not unless Your Honor pleases."</p> + +<p>"Case dismissed, for lack of evidence," +said Nan.—"Burt, could we live here?"</p> + +<p>"We could. I'll admit it's what I'd +like, if you do. The difference in rents +would buy gasoline. Could you work +here, and keep house, too?"</p> + +<p>"I can if I'm smart," answered Nan, +soberly. "I wonder if I'm smart."</p> + +<p>"Dear," said Burt. "What have you +done since you came to New York but +work and keep house, too, in less convenient +quarters than this, and with no +one to help you—no good husband +like me—?"</p> + +<p>"That's so!" she turned a radiant face +upon him.</p> + +<p>"If we like, we can begin another home, +of our very own, when Aunt Susan wants +hers back," Burt smiled quizzically. +"No one else's house would suit you for +always, Nan. Ask me why."</p> + +<p>"Why?"</p> + +<p>"Because," said Burt in triumph, +"personality, like the measles, will out!"</p> + +<p><span class='pagenum'><a name="Page_270" id="Page_270">[270]</a></span></p> + + + +<hr style="width: 65%;" /> +<h2>AMERICAN COOKERY</h2> + +<h3>FORMERLY THE</h3> + +<h2>BOSTON COOKING-SCHOOL<br /> +MAGAZINE</h2> + +<div class='center'>OF<br /> + +Culinary Science and Domestic Economics<br /> +————————————————————</div> + +<div class='center'><span class="smcap">Subscription $1.50 per Year, Single Copies 15c<br /> +Postage to Foreign Countries, 40c per Year</span><br /> +———————————————————— +<br /><br /> +TO SUBSCRIBERS</div> + +<p>The date stamped on the wrapper is the date +on which your subscription expires; it is, also, an +acknowledgment that a subscription, or a renewal +of the same, has been received.</p> + +<p>Please renew on receipt of the colored blank +enclosed for this purpose.</p> + +<p>In sending notice to renew a subscription or +change of address, please give the <i>old</i> address +as well as the <i>new</i>.</p> + +<p>In referring to an original entry, we must know +the name as it was formerly given, together with +the Post-office, County, State, Post-office Box, +or Street Number.</p> +<div class='center'>————————————————————<br /> +<span class="smcap">Entered at Boston Post-office as Second-class Matter</span> +————————————————————<br /> +</div> + + +<hr style="width: 65%;" /> +<h2>LOVE'S DAY</h2> + + +<div class='poem2'> +When the morning on the hill crest snuffs the candles of the night,<br /> +And the wide world blooms in beauty with the coming of the light,<br /> +With the morn awakens, ever sweet and ever new,<br /> +The happiness of knowing I share the dawn with you.<br /> +<br /> +When the morning shadows shorten on the sunny slopes of noon,<br /> +And the roads of earth are humming with toil's deep, insistent tune,<br /> +Fragrant as a sea wind, blowing from an island blue,<br /> +Through moiling hours of toiling comes my memory of you.<br /> +<br /> +When the shadows of the twilight like long lashes dim and gray<br /> +Close in slumber softly o'er the weary eyes of day,<br /> +Calling through the twilight like harbor lights from sea,<br /> +Your love becomes a beacon that shines with cheer for me!<br /> +<br /></div><div class='sig'> +<i>Arthur Wallace Peach</i>.<br /> +</div> + + + +<hr style="width: 65%;" /> +<h2>LIMITATION OF ARMAMENTS</h2> + + +<p>"On Armistice Day, November 11, at +the hour when the twenty-four men +representing the six participating nations +first face each other across the council +table, a nation-wide demonstration will +be under way in the United States. +Organized labor announces that in every +town and city the workers will join with +other citizens in mass-meetings and +parades and that the keynote of Armistice +Day should be, 'It is time to disarm.' +It will help in impressing upon our own +government and upon other governments +that the people are weary of war-made +tax burdens; that they are deeply in +earnest in their demands that these burdens +be removed. It will strengthen the +purpose of the four men who are to represent +America to know that they have the +support of the workers and the voters. +The action of organized labor will help in +liberating and directing these 'moral +forces'; but Labor cannot do it alone. +There are others of these 'forces' that +cannot be tapped or directed by Labor, +and these must come into action. The +time is drawing nigh for their mobilization."</p> + +<div class='sig'> +<i>Philadelphia Public Ledger.</i><br /><br /> +</div> + +<p>"Without the crowding, persistent, +fighting force of the masses the crusade +cannot be won. This is the people's +salvation and it is, therefore, the people's +fight. It is now up to the people of this +country to make their wishes known and +their opinions felt. It should be constantly +in mind that, without the mobilized +moral force of those upon whom these +crushing burdens are now falling, there +is little hope that the load will ever be +lifted. If it is not lifted, no one can +prophesy what lies beyond. There can +be no relief from taxes, no relief from +expenditures and no relief from war, +except through disarmament."</p> + +<div class='sig'> +<span class="smcap">W. E. Borah</span>.<br /><br /> +</div> + +<p>"One more war, fully prepared for, +prepared for with all the diabolical perversions +of science, will reduce Europe +and America to what Russia is today."</p> + +<div class='sig'> +<i>Churchman.</i><br /><br /> +</div> + +<p>Certainly we believe in the closest +limitation of armament. In this matter<span class='pagenum'><a name="Page_271" id="Page_271">[271]</a></span> +we would go to the extreme limit. We +are tired of militarism and tired of war +and the rumors of war. While we need +and desire a merchant marine, we have +no use for fighting ships or submarines. +Years ago we began to dream that +America would never engage in another +war, but we have witnessed the most +horrid conflict that ever devastated the +earth. How can any one ever want war +again? The nation that makes an aggressive +attack on another should be regarded +as an outlaw and treated as such by +the rest of the world. Dissensions are +sure to arise, but these can be settled +by conference and agreement or by +arbitration.</p> + +<p>Prosperity is dependent on peace. No +other world-wide saving can equal that +which can be gained through limitation +of armament. The wealth of the world +consists of just what the world produces. +The one master word of the day is Production. +People are not producing enough +to satisfy all their wants; there is not +stuff enough to go round. As a nation we +need less of politics and more of production. +Our main contention should be a +moral appeal for unity in the industrial +world. "The field for constructive, imaginative, +and creative minds is the field of +commerce."</p> + + + +<hr style="width: 65%;" /> +<h2>A PIONEER IN HOME ECONOMICS</h2> + + +<p>From a recent report by Mr. Eugene +Davenport, vice-president of the University +of Illinois, we draw the following:</p> + +<p>Miss Isabel Bevier retired this year +from her work in Home Economics at the +University of Illinois. She entered the +service of the University in 1900. During +the twenty-one years of its existence, +Professor Bevier has given herself unsparingly +to the development and conduct, +day by day, of the department of Home +Economics. The field was almost entirely +new, as a university subject. The +courses have been outlined and conducted +with a double purpose in mind. +First, the presenting of home economics +as a part of a liberal education; and second, +the development of courses leading +to a profession in teaching, dietetics, and +cafeteria management.</p> + +<p>The first graduating class in 1903 numbered +three. The number rapidly increased, +reaching ninety-four in 1918. +The total number of students coming +under the instruction of the staff of +teachers for the last twenty-one years is +approximately 5,000.</p> + +<p>If efforts are to be judged by their +results, whether in respect to alumnæ or +the present registration of undergraduate +students, it is not too much to say that +the purposes of this department have +been in the main accomplished, by which +is meant that the department has trained +hundreds of competent executives and +teachers without such exclusive attention +to the professional as to break the contact +with that great mass of university women +who are to become, not teachers or professionals +of any kind, but the heads of +American homes. To achieve this double +purpose has been the great ambition of +the department, in which it has eminently +succeeded.</p> + +<p>It is not too much to say that at present, +no department of the university enjoys +more of the confidence and respect of +the institution than does the department +of Home Economics.</p> + +<p>At the Recognition Service in honor of +Professor Bevier, in May, 1921, the +alumnæ presented the University with +an excellent portrait of Miss Bevier.</p> + + + +<hr style="width: 65%;" /> +<h2>"FEEDING-THE-FAMILY" CLUB</h2> + + +<p>Women are waking up to the fact +that upon their shoulders rests +the responsibility of having a healthier +nation. Too many people are dying of +avoidable diseases. Rich foods have +taken more toll of life than war and +pestilence, <ins title="Transcriber's Note: original reads 'di titions'">dietitions</ins> tell us. More and +more stress is being placed upon diet—not +for the sick only, but for those in +good health, that they may preserve it. +By diet we mean the proper combinations +of foods and the scientific uses of +vitamines, starches, proteins and acids.<span class='pagenum'><a name="Page_272" id="Page_272">[272]</a></span> +What we need is more than a reading +acquaintance with those subjects.</p> + +<p>A certain group of women in Long +Beach, Calif., have decided that the +acquisition of knowledge concerning food +properties is the only way to better living +for their families. They have grouped +together under the name of the "Feeding-the-Family" +Club, and, under the leadership +of the head of the department of +domestic science of the public schools, +they meet on Wednesday evening each +week for two hours to learn how to prepare +healthful, nourishing meals for the +average family. There are sixteen women +in the group, representing fifty-six persons, +most of whom are children in school. +Think what it means to those children to +have mothers who are vitally interested +in seeing them grow up to be strong, +virile men and women. "Knowledge makes +Power," aye, the knowledge of the mothers +of today makes for the powerful +citizens of tomorrow.</p> + +<div class='sig'> +<span class="smcap">R. C. C.</span><br /> +</div> + + + +<hr style="width: 65%;" /> +<h2>DO YOUR OWN WORK AND SAVE<br /> +MONEY</h2> + + +<p>If you are one of the people who are +"sick unto death" of these thrift +articles and are utterly weary of reading +how to clean your porcelain gas-stove +and keep your electric washer in repair.</p> + +<p>The magazines are so full of helpful +hints to the $5,000 and upwards class, +that it seems as though a mere person like +myself might inquire, "How about poor +us? Won't somebody write something +for us? How can we, who make up most +of the world, live within our incomes?"</p> + +<p>As nobody has responded as yet, I am +going to tell how we manage and, possibly, +some one else may be helped thereby.</p> + +<p>Six years ago, when my husband and I +awoke from our honeymoon trance, we +found ourselves in California, strangers +in a lone land, penniless and jobless. +My husband was blessed with neither +college education nor profession, but we +were both young and undaunted—therefore +we pulled through. We rented +an apartment, furnished, at $15 per +month and buckled in. I might say that +the rent didn't have to be paid in advance +or we wouldn't have moved in. My soul +mate—otherwise husband—worked as +a truckman, a taxi driver, a cement lamp-post +worker, a chauffeur, a night watchman, +a salesman, a cook and a dish-washer. +In five years we moved twenty +different times, an average of once every +three months (not because we wished to +skip our rent, but because my husband +found jobs in so many different parts of +the city).</p> + +<p>The end of the sixth year has found +us located, at last. We get $150 per +month and live on that alone. We are +buying our own home, a flivver stands in +the garage, our house is nicely furnished +(a good deal of the furniture we have +made ourselves) and we dress and live +respectably. I do all my own cooking, +washing, ironing, sewing, cleaning, baking +and gardening, with a little writing +thrown in as a spare-time occupation. +No electric machine, $300 gas stove, +$700 bedroom set, nor blue-goose +stenciled kitchen yet graces our home. +No little tea-wagon runs our food to the +table. We don't lay by 35 cents in one +envelope, $1.25 for electricity in another, +nor 63 cents per week for meat in another. +We merely save a small portion +each month. First, toward our home and +the rest we spend or save as we see fit. +Our twenty chickens help out a little in +meat and eggs, but one whole year passed +by before we bought linoleum for kitchen +or bath-room. At present we are working +on a $7 second-hand writing desk +with varnish remover and putty knife +and in the end we shall have a very +modern, pretty, little, fumed-oak desk for +one-seventh the cost of a new one.</p> + +<p>So, Ladies, get in and do your own +work. Forget the servant problem and +the money question. Make things yourselves +and see how much fun there is in +Life. Don't be afraid to soil your hands—cold +cream will fix them. Get as +much fun out of each day as possible.</p> + +<div class='sig'> +<span class="smcap">H. W. P.</span><br /></div> + + + +<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_273" id="Page_273">[273]</a></span></p> + +<div class="figcenter" style="width: 600px;"> +<img src="images/illus052.jpg" width="600" height="274" alt="SOME HOMELY THANKSGIVING VEGETABLES" title="SOME HOMELY THANKSGIVING VEGETABLES" /> +<span class="caption">SOME HOMELY THANKSGIVING VEGETABLES</span> +</div> + +<h2>Seasonable-and-Tested Recipes</h2> + +<h3>By Janet M. Hill and Mary D. Chambers</h3> + + +<p><small>In all recipes where flour is used, unless otherwise stated, the flour is measured after sifting +once. Where flour is measured by cups, the cup is filled with a spoon, and a level cupful is +meant. A tablespoonful or a teaspoonful of any designated material is a LEVEL spoonful. In flour +mixtures where yeast is called for, use bread flour; in all other flour mixtures, use cake or pastry flour.</small></p> + + + +<h3><br />Potage Parmentier</h3> + +<p>Cook the well-washed, white stalks +of two or three leeks, sliced lengthwise, +in two tablespoonfuls of fat in +a saucepan, and allow to remain over the fire +for five or six minutes, or until slightly +colored. Add four large potatoes, pared +and sliced, one quart of cold water, and two +teaspoonfuls of salt, cover, and cook for +twenty minutes after the water boils. +Strain out the potatoes and leeks and +press through a colander. Thicken the +water by adding one-fourth a cup of flour, +blended with two tablespoonfuls of butter +or a substitute; stir until it has boiled +for one minute; add one-half a teaspoonful +of white pepper, stir into it the potato +purée, and let the whole come to a boil. +Pour into the tureen, and add one-half a +cup of rich cream, a cup of well-browned +croûtons, and a few chervil leaves, or the +green leaves of cress or any preferred +herb. The addition of the half-cup of +rich cream is essential to the soup "parmentier."</p> + + + +<h3><br />Potato-and-Peanut Sausages</h3> + +<p>Mix one cup of roasted and fine-ground +peanuts with one cup and one-half +of highly seasoned mashed potatoes. +Add one beaten egg, and form the mixture +into small sausage-shaped rolls, rolling +each one in flour. Roll on a hot pan, +greased with bacon fat, or bake in a very +hot oven, until the outside of the sausages +is lightly browned. Pile in the center of +a dish, and garnish with curls of toasted +bacon, placed on a border of shredded +lettuce.</p> + + + +<h3><br />Roast Turkey</h3> + +<p>Clean, stuff and truss a twelve-pound +turkey, that, when cooked, may rest on +the wings level on the platter, the drumsticks +close to the body. Rub all over +with salt and dredge with flour. Cover +the breast with thin slices of salt pork.<span class='pagenum'><a name="Page_274" id="Page_274">[274]</a></span> +Set on a rack in a baking-pan (a "double +roaster" gives best results). Turn often, +at first, to sear over and brown evenly. +For the first half hour the oven should be +hot, then lower the heat and finish the +cooking in an oven in which the fat in the +pan will not burn. Cook until the joints +are easily separated. It will require +three hours and a half. Add no water or +broth to the pan during cooking. For +basting use the fat that comes from the +turkey during cooking.</p> + + + +<h3><br />Turkey Stuffing</h3> + +<p>Add one teaspoonful of salt, one-fourth +a teaspoonful of pepper and one +tablespoonful and one-half of poultry +seasoning to three cups of cracker crumbs; +mix thoroughly and add three-fourths a +cup of melted butter.</p> + +<div class="figcenter" style="width: 600px;"> +<img src="images/illus053.jpg" width="600" height="355" alt="ROAST TURKEY" title="ROAST TURKEY" /> +<span class="caption">ROAST TURKEY</span> +</div> + + + +<h3><br />Garnish the Roast Turkey with +Stuffed Onions</h3> + +<p>Parboil eight choice onions about one +hour. Remove from the water and cut +out a circular piece from the top of each +to form cups. Chop, fine, the pieces of +onion; add an equal measure of cold, +cooked ham, salt and pepper to season, +one-fourth a cup, each, of fine, soft +crumbs and melted butter and mix thoroughly. +Season the inside of the cups +with salt, then stuff with the prepared +mixture. Bake slowly about half an +hour, basting with melted butter. Serve +decorated with celery tips.</p> + + + +<h3><br />Oyster-and-Onion Purée</h3> + +<p>Steam one pound of white onions, and +when tender sift through a colander. +Cook one quart of oysters in their liquor +until the gills separate; strain, and chop +the oysters in a chopping bowl. Return +the liquor to the saucepan, and cook with +three tablespoonfuls of flour and three +tablespoonfuls of softened butter, rubbed +together, stirring constantly until well +thickened and smooth. Season with one +teaspoonful and one-half of salt and one-half +a teaspoonful of pepper. Sift into +the onion-pulp one-fourth a cup of flour, +and stir until blended; add one-fourth a +teaspoonful of celery seed and one bayleaf, +and mix with the thickened oyster +liquor. Stir until the whole comes to a +boil and the purée is thick as porridge. +Add the chopped oysters and one pint of +thin cream, let heat through, and serve +with oysterettes, saltines or other plain +crackers.<span class='pagenum'><a name="Page_275" id="Page_275">[275]</a></span></p> + + + +<h3><br />Salmon à la Creole</h3> + +<p>Clean and scale a small salmon, stuff +with one-half a loaf of stale bread moistened +with hot water, seasoned with one-fourth +a cup of butter, salt and pepper to +taste, and one-half a cup of capers. Mix +all well, and bind with one beaten egg. +Place the salmon on the rack of a baking-pan +in a very hot oven, cover with thin +slices of bacon, and let cook until done. +Serve on a bed of chopped fresh mushrooms, +cooked in a little bouillon, and +garnish the dish with small fresh tomatoes.</p> +<h3><br />Brother Jonathan</h3> + + + +<p>Make a mush of yellow cornmeal, and +mould in cylindrical moulds, such as +baking powder boxes or brown bread +moulds. Let stand until next day, and +cut into slices. Arrange the slices on a +large porcelain pie-plate in pyramidal +form, sprinkling each layer with some +sharp, hard cheese, grated, and seasoned +with a very little red pepper. Sift +buttered crumbs freely over the whole; +brown in a hot oven, and serve as a +vegetable with fish, with sour grape jelly +melted and poured over it.</p> + + + +<h3><br />Plymouth Succotash</h3> + +<p>Boil, separately, one chicken and four +pounds of corned beef. The next day +remove meat and fat from both kettles +of liquid, combine liquids, season with +salt (if needed) and pepper; when boiling +add five quarts of hulled corn; remove +to slow fire and let simmer three hours. +Have ready three pints of New York pea +beans that have been soaked twelve +hours, boiled until soft and strained +through a sieve; add to soup (for thickening). +Boil one yellow turnip (or two +white turnips), and six potatoes; when +done add to succotash. This recipe +makes eight quarts.</p> + +<div class="figcenter" style="width: 600px;"> +<img src="images/illus054b.jpg" width="600" height="240" alt="PLYMOUTH SUCCOTASH" title="PLYMOUTH SUCCOTASH" /> +<span class="caption">PLYMOUTH SUCCOTASH</span> +</div> + + + + + +<h3><br />New England Salad</h3> +<div class="figright" style="width: 300px;"> +<img src="images/illus054a.jpg" width="300" height="205" alt="NEW ENGLAND SALAD" title="NEW ENGLAND SALAD" /> +<span class="caption">NEW ENGLAND SALAD</span> +</div> + +<p>Dress flowerets of cold, cooked cauliflower +with oil, salt, pepper and vinegar. +From cold, cooked beets remove the top +and center portions to make beet cups. +Arrange the prepared cauliflower to fill +cups, pour over boiled salad dressing and +arrange a heart of celery in each filled +beet-cup.<span class='pagenum'><a name="Page_276" id="Page_276">[276]</a></span></p> + +<div class="figcenter" style="width: 600px;"> +<img src="images/illus055.jpg" width="600" height="275" alt="GUINEA CHICKENS" title="GUINEA CHICKENS" /> +<span class="caption">GUINEA CHICKENS</span> +</div> + +<h3><br />Guinea Chickens</h3> + +<p>Clean and truss two guinea chickens; +place on a bed of sliced, uncooked carrots, +potatoes and celery, arranged in the +bottom of a casserole—(a large bean-pot +serves as well). Sprinkle the chicks +with salt and pour over them melted +butter; set the cover in place. Bake +in a moderate oven one hour and one-quarter, +basting every fifteen minutes +with melted butter. Add no water to +the casserole.</p> + + + + + +<h3><br />Rib Roast of Beef with +Yorkshire Pudding</h3> + +<p>Place a rib roast of beef on a rack in a +dripping pan; dredge with flour and sear +over the outside in a hot oven, then add +salt and pepper and drippings and let +cook at a low temperature until done, +basting every ten minutes. Remove to +a platter and serve with Yorkshire +pudding.</p> + + + +<h3><br />Yorkshire Pudding</h3> + +<div class="figleft" style="width: 300px;"> +<img src="images/illus056a.jpg" width="300" height="197" alt="RIB ROAST WITH YORKSHIRE PUDDING" title="RIB ROAST WITH YORKSHIRE PUDDING" /> +<span class="caption">RIB ROAST WITH YORKSHIRE PUDDING</span> +</div> +<p>Sift together one cup and a half of +flour, and one-third a teaspoonful of +salt; gradually add one cup and one-half +of milk, so as to form a smooth +batter; then add three eggs, which have +been beaten until thick and light; turn +into a small, hot dripping pan, the inside +of which has been brushed over with +roast beef drippings; when well risen in +the pan, baste with the hot roast beef +drippings. Bake about twenty minutes. +Cut into squares and serve around the +roast.</p> + + + +<h3><br />Apple Mint Jelly for Roast Lamb</h3> + +<p>Cut the apples in quarters, removing +imperfections. Barely cover with boiling +water, put on a cover and let cook, undisturbed, +until soft throughout. Turn into +a bag to drain. For a quart of this apple +juice set one and one-half pounds of +sugar on shallow dishes in the oven to +heat. Set the juice over the fire with +the leaves from a bunch of mint; let +cook twenty minutes, then strain into a +clean saucepan. Heat to the boiling +point, add the hot sugar and let boil till +the syrup, when tested, jellies slightly on +a cold dish. Tint with green color-paste +very delicately. Have ready three to +five custard cups on a cloth in a pan of +boiling water. Let the glasses be filled +with the water; pour out the water and +turn in the jelly. When cooled a little +remove to table. (English recipe.)</p> + + + +<h3><br />Marinaded Cutlets</h3> + +<p>Cut a pound of the best end of neck of +mutton into cutlets, allowing two cutlets +for each bone, beat them with a cutlet bat<span class='pagenum'><a name="Page_277" id="Page_277">[277]</a></span> +and trim them neatly. Let them soak +for an hour in a marinade made by mixing +six tablespoonfuls of red wine vinegar, +one tablespoonful of olive oil, half a teaspoonful +of salt, six bruised peppercorns, +a minced onion, a sprig of thyme, and a +bayleaf. At the end of the hour drain +the cutlets, and dredge them with flour to +dry them. Brush over each one with +beaten egg, and roll it in bread-crumbs; +repeat the egging and breadcrumbing a +second time, and, if possible, leave them +for an hour for the crumbs to dry on. +Half fill a deep pan with frying-fat, and +when it is heated, so as to give off a pale +blue vapor, place the cutlets carefully in +the pan, and when they float on top of the +fat and are of a rich brown color, they are +sufficiently cooked, and must be taken +from the fat and drained on kitchen paper +before being served <i>en couronne</i>, or on a +mound of mashed potatoes, green peas, +French beans, or Brussels sprouts.</p> + + +<p>Veal cutlets, fillets of beef, fillets of +white fish, or cutlets of cod or hake, are +excellent when prepared by the same +method. (English recipe.)</p> + + + +<h3><br />Thanksgiving Corn Cake</h3> + +<p>Sift together two cups of corn meal, two +cups of white flour, four <i>heaping</i> teaspoonfuls +of baking powder, one <span class="smcap">level</span> +teaspoonful of soda, one teaspoonful of +salt, and one-half a cup of sugar. Add +one cup of sour milk (gradually), three-fourths +cup of sour cream, four eggs and +one-third a cup of melted butter.</p> + +<div class="figcenter" style="width: 600px;"> +<img src="images/illus056b.jpg" width="600" height="250" alt="THANKSGIVING CORN CAKE" title="THANKSGIVING CORN CAKE" /> +<span class="caption">THANKSGIVING CORN CAKE</span> +</div> + + + +<h3><br />Thanksgiving Pudding</h3> + +<p>Beat the yolks of four eggs; add one +pint of soft bread crumbs, one cup of +sugar, the grated rind of a lemon, one +teaspoonful of salt, and one cup of +large table raisins from which the seeds +have been removed; mix all together +thoroughly, then add one quart of rich +milk. Bake in a very moderate oven +until firm in the center. When the +pudding has cooled somewhat, beat the +whites of four eggs dry; beat in half a +cup of sugar and spread or pipe the +meringue over the pudding; dredge with +granulated sugar and let cook in a very +moderate oven about fifteen minutes; +the oven should be of such heat that the +meringue does not color until the last +few minutes of cooking.<span class='pagenum'><a name="Page_278" id="Page_278">[278]</a></span></p> + + + +<h3><br />Coffee Fruit Punch</h3> + +<p>Add one-half a cup of fine-ground +coffee to one cup of cold water, bring very +slowly to a boil, and let simmer for ten +minutes. Strain, allow grounds to settle, +decant, and add one cup of sugar. Mix +one-half a cup of sifted strawberry preserve +with the juice of two lemons, the +juice of three oranges and the grated rind +of one, and half a cup of pineapple juice. +Let the whole stand together for half an +hour; then strain, add the coffee, a quart +or more of Vichy, or any preferred sparkling +water, and serve in tall glasses filled +one-third full with shaved ice; garnish +each with a thin strip of candied angelica.</p> + +<div class="figcenter" style="width: 600px;"> +<img src="images/illus057.jpg" width="600" height="263" alt="SWEET CIDER FRAPPÉ" title="SWEET CIDER FRAPPÉ" /> +<span class="caption">SWEET CIDER FRAPPÉ</span> +</div> + + + +<h3><br />Sweet Cider Frappé</h3> + +<p>Make a syrup by boiling one cup of +sugar and two cups of water fifteen +minutes; add one quart of sweet cider +and one-half a cup of lemon juice; when +cool freeze—using equal parts of ice and +salt. Serve with roast turkey or roast +pork.</p> + + + +<h3><br />Fig-and-Cranberry Pie</h3> + +<p>Chop one-half a pound of figs and cook +until tender in a pint of water. Add a +pint of cranberries, and cook until they +pop. Mix one cup of sugar with four +tablespoonfuls of flour and stir into the +fig-and-cranberry mixture; let boil, remove +from fire, and stir in two tablespoonfuls +of butter and the juice of one-half +a lemon. Put into a pastry shell, +arrange strips of paste in a basket pattern +over the top, and bake until these are +browned.</p> + + + +<h3><br />Dry Deviled Parsnips</h3> + +<p>Wash and scrape—not pare—three +large parsnips; cut in halves, lengthwise, +and place, cut side uppermost, on the +grate of a rather hot oven to bake for +thirty to forty minutes, or until soft and +lightly browned. Soften one-half a cup +of butter, without melting it, and rub +into it the following mixture: Two teaspoonfuls +of salt, four tablespoonfuls of +dry mustard, one-half a teaspoonful of +cayenne, one teaspoonful of white pepper, +and flour enough to stiffen the paste. +When the parsnips are cooked make four +slanting cuts in each of the halves, and +fill each with as much of the paste as it +will hold. Spread over the flat side with +the remainder of the paste, arrange on the +serving dish, sift fine buttered crumbs +over them, and place under the gas flame, +or on the upper rack of an oven until +crumbs are brown.</p> + + + +<h3><br />King's Pudding +With Apple-Jelly Sauce</h3> + +<p>Soak, over-night, one-half a cup of +well-washed rice, and cook in one pint of<span class='pagenum'><a name="Page_279" id="Page_279">[279]</a></span> +milk in double boiler until very tender. +Mix this with three cups of apple sauce, +well-sweetened and flavored with cinnamon. +Add the beaten yolks of two eggs, +one ounce, each, of candied citron and +orange peel, very fine-chopped, and one-half +a cup of raisins. Add, the last thing, +the whites of the eggs, beaten to the +stiffest possible froth. Line a deep dish +with a good, plain paste, pour in the +pudding, bake until both paste and pudding +top are brown, invert on serving +dish and pour the sauce over it.</p> + + + +<h3><br />Apple-Jelly Sauce</h3> + +<p>Beat one-half a cup of apple jelly until +it is like a smooth batter; gradually add +two tablespoonfuls of melted butter, the +juice of one lemon and one-half the +grated rind, and a few gratings of nutmeg. +Set into a saucepan of boiling water until +ready to use, then beat well and pour +over the pudding.</p> + + + + +<h3><br />Cranberry Tart</h3> +<div class="figright" style="width: 300px;"> +<img src="images/illus058a.jpg" width="300" height="157" alt="CRANBERRY TART" title="CRANBERRY TART" /> +<span class="caption">CRANBERRY TART</span> +</div> + +<p>Spread a round of paste over an +inverted pie plate, prick the paste with +a fork eight times. Bake to a delicate +brown. Remove the paste from the +plate, wash the plate and set the pastry +inside. When cold fill with a cold, +cooked cranberry filling and cover the +filling with a top pastry crust, made by +cutting paste to a paper pattern and +baking in a pan. Arrange tart just +before serving.</p> + + + +<h3><br />Cooked Cranberry Filling</h3> + +<p>Mix together three level tablespoonfuls +of cornstarch, three-fourths a teaspoonful +of salt and one cup and one-half of sugar; +pour on one cup and one-half of boiling +water and stir until boiling, then add one-third +a cup of molasses, two teaspoonfuls +of butter and three cups of cranberries, +chopped fine. Let simmer fifteen +minutes.</p> + + + +<h3><br />Pumpkin Fanchonettes</h3> + +<p>Mix together one cup and a half of dry, +sifted pumpkin, half a cup of sugar, two +eggs, two tablespoonfuls of molasses, one +tablespoonful of ginger, two tablespoonfuls +of melted butter, one teaspoonful of +cinnamon, one-fourth a teaspoonful of salt, +and one cup of rich milk. Pour into +small tins lined with pastry, and bake +about twenty-five minutes. Serve cold; +just before serving decorate with whipped +cream.</p> + +<div class="figcenter" style="width: 400px;"> +<img src="images/illus058b.jpg" width="400" height="169" alt="PUMPKIN FANCHONETTES" title="PUMPKIN FANCHONETTES" /> +<span class="caption">PUMPKIN FANCHONETTES</span> +</div> + + + +<h3><br />Pilgrim Cookies</h3> +<div class="figright" style="width: 300px;"> +<img src="images/illus059a.jpg" width="300" height="155" alt="PILGRIM COOKIES" title="PILGRIM COOKIES" /> +<span class="caption">PILGRIM COOKIES</span> +</div> + +<p>Let soak overnight one cup of seedless<span class='pagenum'><a name="Page_280" id="Page_280">[280]</a></span> +raisins, then drain and dry on a cloth. +Cream one-third a cup of butter; beat +in one cup of brown sugar, one tablespoonful +of milk, and two eggs, beaten light. +Add the raisins, and one cup of flour, +sifted with one-half a teaspoonful, each, +of nutmeg and cinnamon and two teaspoonfuls +and one-half of baking powder. When +thoroughly mixed, add one-half a cup of +graham flour, unsifted, and one-half a cup +of bran, unsifted.</p> + + + + +<h3><br />Pyramid Birthday Cake</h3> + +<p>Bake any good layer cake or other +simple cake mixture in one or two thin +sheets, in a large pan. When done cut +into as many graduated circles as the +child is years old. Ice each circle, top and +sides, with any good cake icing, either +white or tinted, and lay one above the +other with layers of jelly or preserves +between slices. Around each layer arrange +a decoration of fresh or candied +fruits of bright colors, glacéed nuts, +candied rose petals or violets, bits of +angelica, or any other effective decoration. +Let the cake stand on a handsomely +decorated dish, and small flags +be inserted in the topmost layer.</p> + +<div class="figcenter" style="width: 600px;"> +<img src="images/illus059b.jpg" width="600" height="330" alt="FRUIT AND MELONS" title="FRUIT AND MELONS" /> +<span class="caption">FRUIT AND MELONS</span> +</div> + + + +<h3><br />Stirred Brown Bread</h3> + +<p>Measure three cups of graham flour +into a large mixing-bowl; add one cup of +bran, and sift on to these one cup and +one-half of white flour, to which one and +one-fourth a teaspoonful of salt has been +added. Stir together until mixed. Dissolve +one teaspoonful of baking soda in +a tablespoonful of hot water, and add to +two cups of buttermilk. Melt two tablespoonfuls +of butter and one of any preferred +substitute, mix with one-half a +cup of molasses, stir into the buttermilk, +and add all to the dry ingredients, stirring +vigorously. Lastly, add one-half a +compressed yeast cake to the batter, and +stir again until the yeast is thoroughly +incorporated with the batter, which +should be very stiff. Place in a greased +bread pan, cover, set in a warm place +until batter has risen to top of pan or<span class='pagenum'><a name="Page_281" id="Page_281">[281]</a></span> +doubled in bulk. Bake one hour in an +oven with gradually increasing heat. +This bread keeps fresh for a long time, +and is particularly good sliced thin for +sandwiches.</p> + + + +<h3><br />Swedish Pancakes +With Aigre-Doux Sauce</h3> + +<p>Beat, until light, the yolks of six eggs; +add one-half a teaspoonful of salt, one +teaspoonful of soda, dissolved in one +tablespoonful of vinegar, then two cups +of sifted flour, alternately, with the +beaten whites of the eggs, and if necessary +add enough milk to make a thin batter. +Pour a small ladleful at a time on the +griddle; spread each cake, when cooked, +with raspberry jam, roll up like a jelly +roll, pile on a hot platter, dust over with +powdered sugar, and serve with each one +a spoonful of Aigre-Doux Sauce.</p> + + + +<h3><br />Aigre-Doux Sauce</h3> + +<p>Add to two cups of sour cream the +juice and fine-grated rind of one large +lemon. Stir in enough sugar just to +develop a sweet taste, one-half a cup or +more, and beat hard and long with a +Dover beater until the sauce is quite light.</p> + + + +<h3><br />Sautéed Cucumbers and Tomatoes</h3> + +<p>Pare four large cucumbers and cut in +quarter-inch slices; season by sprinkling +with salt and pepper, then dip in beaten +egg, and afterwards in fine, sifted crumbs. +Proceed in the same manner with two +firm tomatoes, removing the skin by +dipping first into boiling water, then into +cold, and rubbing the skin off. The +tomatoes should be cut in half-inch +slices. Heat a large spider until very +hot; add two or more tablespoonfuls of +dripping or other fat, and sauté in this, +first the cucumbers, then the tomatoes, +turning the slices when browned on one +side, and cooking until crisped. Serve +in a hot vegetable dish.</p> + + + +<h3><br />Skirt Steak, with Raisin Sauce</h3> + +<p>Make a rich stuffing by chopping +together three-fourths a pound of veal, +one-half a pound of ham, and an ounce of +beef suet or other fat. Add the grated +rind of a small lemon, and a teaspoonful +of dried, mixed herbs, or of kitchen +bouquet, two beaten eggs, a grate of +nutmeg, and one cup of cream. Cook all +together over hot water until mixture is +the consistency of custard; thicken +further with fine bread crumbs, and let +cool. Divide a two-pound skirt steak +into halves, crosswise, spread the stuffing +over both parts, roll up each one and tie. +Let steam for half an hour, then put into +a hot oven to finish cooking and brown. +Serve with Raisin Sauce.</p> + + + +<h3><br />Raisin Sauce for Skirt Steak</h3> + +<p>Add one-half a cup of seeded raisins +to one pint of cold water, set over fire, +bring slowly to a boil and let simmer, +gently, for fifteen minutes. Blend two +tablespoonfuls of flour with one-half a +teaspoonful of salt and one-fourth a +teaspoonful of white pepper, and stir this +into two scant tablespoonfuls of melted +butter or butter substitute; add to the +raisins and water, and let boil, keeping +stirred, for three minutes. Remove from +fire and add the juice of one-half a lemon +or two tablespoonfuls of vinegar.</p> + + + +<h3><br />Boudin Blanc</h3> + +<p>Cook a dozen small onions, sliced, in a +saucepan with one cup of sweet leaf-lard. +While cooking put through the meat +chopper one-half a pound, each, of fresh +pork and the dark and white meat of a +fowl or chicken. Add to saucepan containing +onions and lard, and stir in enough +fine bread crumbs to make the whole the +consistency of a soft dough. Add seasoning +of salt and pepper with a spoonful of +mixed dried herbs. Lastly, add one cup +of sweet cream and three well-beaten +eggs, and stir the whole until the eggs are +set. Stuff this into pig entrails, making +links six inches long. Keep stored in a +cool place, and cook like sausage. Or +the boudin may be packed into jars, and +sliced or cut into dice and sautéed when +cold.<span class='pagenum'><a name="Page_282" id="Page_282">[282]</a></span></p> + + + +<hr style="width: 65%;" /> +<h2>Seasonable Menus for Week in November</h2> + + +<div class='center'> +<table border="1" cellpadding="4" cellspacing="0" summary="Seasonable Menus"> +<tr><td align='center' valign='top'>SUNDAY</td><td align='center' valign='top'>WEDNESDAY</td></tr> +<tr><td align='center' valign='top'><b>Breakfast</b><br /> +Oranges<br /> +Corn Flakes with Hot Milk<br /> +Codfish Balls Buttered Toast<br /> +Marmalade<br /> +Coffee<br /> +<br /> +<b>Dinner</b><br /> +Roast Leg of Lamb Mashed Potatoes<br /> +Spinach with Egg Creamed Turnips<br /> +Celery Salad<br /> +Date Soufflé<br /> +Coffee<br /> +<br /> +<b>Supper</b><br /> +Oyster Stew Crackers<br /> +Lettuce-and-Peanut Butter Sandwiches<br /> +Soft Gingerbread<br /> +Cocoa<br /></td><td align='center' valign='top'><b>Breakfast</b><br /> +Winter Pears<br /> +Wheatena, Milk<br /> +Pork-and-Potato Hash<br /> +Raised Pancakes, Syrup<br /> +Coffee<br /> +<br /> +<b>Luncheon</b><br /> +Oyster-and-Onion Purée<br /> +Crusty Rolls<br /> +Apple-and-Nut Salad<br /> +Cocoa<br /> +<br /> +<b>Dinner</b><br /> +Skirt Steak with Raisin Sauce<br /> +Dry Deviled Parsnips<br /> +Baked Sweet Potatoes<br /> +Cherry Pie<br /> +Coffee<br /> +</td></tr> +<tr><td align='center' valign='top'>MONDAY</td><td align='center' valign='top'>THURSDAY</td></tr> +<tr><td align='center' valign='top'><b>Breakfast</b><br /> +Malt Breakfast Food, Top Milk<br /> +Scrambled Eggs with Tomato<br /> +Graham Muffins<br /> +Coffee<br /> +<br /> +<b>Luncheon</b><br /> +Potage Parmentier<br /> +Savory Hash, Meat and Potatoes<br /> +Tea Tarts<br /> +Russian Tea<br /> +<br /> +<b>Dinner</b><br /> +Planked Steak, Parkerhouse Style<br /> +Head Lettuce<br /> +King's Pudding, with Apple Jelly Sauce<br /> +Black Coffee<br /> +</td><td align='center' valign='top'><b>Breakfast</b><br /> +Cream of Wheat, Cream<br /> +Tomato Omelet<br /> +Stirred Brown Bread<br /> +Coffee<br /> +<br /> +<b>Luncheon</b><br /> +Potato-and-Peanut Sausages<br /> +Cabbage-and-Celery Salad, with Cheese<br /> +Strawberry Gelatine Jelly<br /> +Tea<br /> +<br /> +<b>Dinner</b><br /> +Boiled Tongue Steamed Potatoes<br /> +Creamed Carrots Brussels Sprouts<br /> +Apple Pie à la Mode<br /> +Coffee<br /> +</td></tr> +<tr><td align='center' valign='top'>TUESDAY</td><td align='center' valign='top'>FRIDAY</td></tr> +<tr><td align='center' valign='top'><b>Breakfast</b><br /> +Dates<br /> +Gluten Grits, Cream<br /> +Baked Potatoes Bacon<br /> +Graham Toast, Butter<br /> +Coffee<br /> +<br /> +<b>Luncheon</b><br /> +Salmon à la Creole<br /> +Pulled Bread<br /> +Sweet Potato Croquettes<br /> +Pears in Syrup<br /> +Milk or Tea<br /> +<br /> +<b>Dinner</b><br /> +Stuffed Leg of Pork<br /> +Mashed Potatoes Apple Sauce<br /> +Fig-and-Cranberry Pie<br /> +Coffee<br /> +</td><td align='center' valign='top'><b>Breakfast</b><br /> +Grapefruit<br /> +Cracked Wheat, Milk<br /> +Creamed Finnan Haddie<br /> +Hashed Brown Potatoes<br /> +Popovers<br /> +Coffee<br /> +<br /> +<b>Luncheon</b><br /> +Frumenty with Cream<br /> +Escaloped Chipped Beef and Potatoes<br /> +Chocolate Layer Cake<br /> +Café au Lait<br /> +<br /> +<b>Dinner</b><br /> +Halibut Steaks<br /> +Brother Jonathan<br /> +Creamed Cabbage Chow-Chow<br /> +<ins title="Transcriber's Note: original reads 'aprciot'">Apricot</ins> Puffs with Custard Sauce<br /> +Coffee<br /> +</td></tr> +<tr><td align='center' valign='top' colspan='2'>SATURDAY</td></tr> +<tr><td align='center' valign='top' colspan='2'><b>Breakfast</b><br /> +Gravenstein Apples<br /> +Quaker Oats, Milk<br /> +Scrambled Eggs with Bacon<br /> +Steamed Brown Bread<br /> +Coffee<br /> +<br /> +<b>Luncheon</b><br /> +Purée of Baked Beans<br /> +Castilian Salad (Pineapple, Nuts, Apples, Grapes, Celery)<br /> +Swedish Pancakes with Aigre-Doux Sauce<br /> +Chocolate<br /> +<br /> +<b>Dinner</b><br /> +Veal Stew<br /> +Browned Sweet Potatoes<br /> +Lima Beans in Tomato Sauce<br /> +Leaf Lettuce with Fr. Dressing<br /> +Brown Betty with Foamy Sauce<br /> +Coffee<br /> +</td></tr> +</table></div> + + + + + + + + +<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_283" id="Page_283">[283]</a></span></p> + +<h2>Menus for Thanksgiving Dinners</h2> + + +<div class='center'> +I<br /> +<br /> +<i>Three-Course Dinner for Small Family in Servantless House</i><br /> +<br /> +Roast Chicken, stuffed with Chopped Celery and Oysters<br /> +Baked Sweet Potatoes<br /> +Boiled Onions<br /> +<br /> +Salad<br /> +(Fine chopped apples and nuts in red apple cups)<br /> +Cream Dressing<br /> +<br /> +Mince or Squash Pie à la mode<br /> +Sweet Cider<br /> +Coffee<br /> +<br /> +<br /> +II<br /> +<br /> +<i>A Simple Company Dinner of Six Courses</i><br /> +<br /> +Celery<br /> +Clam Bouillon, Saltines<br /> +Ripe Olives<br /> +<br /> +Roast, Chestnut-Stuffed Turkey, Giblet Sauce<br /> +Buttered Asparagus<br /> +Glazed Sweet Potatoes<br /> +Moulded Cranberry Jelly<br /> +<br /> +Chicken Salad in Salad Rolls<br /> +<br /> +Thanksgiving Pudding<br /> +Hard Sauce<br /> +<br /> +Chocolate Ice Cream<br /> +Strawberry Sauce<br /> +<br /> +Assorted Fruit<br /> +Coffee<br /> +<br /> +<br /> +III<br /> +<br /> +<i>A Formal Company Dinner. Eight Courses</i><br /> +<br /> +Curled Celery<br /> +Oyster Soup, Bread Sticks<br /> +Radish Rosettes<br /> +<br /> +Turbans of Flounder<br /> +Hollandaise Sauce<br /> +Potato Straws<br /> +Olives<br /> +Crusty Rolls<br /> +Salted Nuts<br /> +<br /> +Capon à la Creme<br /> +(Stuffing of Potatoes, Mushrooms, Chestnuts, etc.)<br /> +Mashed Potatoes<br /> +Green Pea Timbales<br /> +Cranberry Sauce<br /> +<br /> +Sweet Cider Frappé<br /> +<br /> +Venison Steaks<br /> +Currant Jelly Sauce<br /> +Baked Parsnips<br /> +<br /> +Apple-and-Grape Salad<br /> +<br /> +Macaroon Pudding<br /> +Frozen Mince Pie<br /> +Hot Chocolate Sauce<br /> +<br /> +Glacéed Walnuts<br /> +Fruit<br /> +Black Coffee<br /> +<br /> +<br /> +IV<br /> +<br /> +<i>Elaborate Formal Dinner. Ten Courses</i><br /> +<br /> +Fruit Cocktail<br /> +Oysters on Half-shell<br /> +Brown Bread-and-Butter Sandwiches<br /> +Quartered Lemons<br /> +<br /> +Clear Bouillon, Oysterettes<br /> +Radishes<br /> +Celery<br /> +<br /> +Boiled Halibut<br /> +Potato Balls in Parsley Sauce<br /> +Sweet Pickles<br /> +<br /> +Cauliflower au Gratin<br /> +<br /> +Braised Turkey or Capon<br /> +Bread Stuffing<br /> +Giblet Gravy<br /> +Duchesse Potatoes<br /> +Spinach<br /> +<br /> +Crystallized Ginger<br /> +Salted Pecans<br /> +Pineapple Fritters, Lemon Sauce<br /> +<br /> +Granite of Cider and Apples<br /> +<br /> +Cutlets of Duck, with Chopped Celery<br /> +<br /> +Orange Salad<br /> +<br /> +Pumpkin Pie<br /> +Raisin and Cranberry Tarts<br /> +Chocolate Parfait<br /> +Almond Cakes<br /> +<br /> +Nuts<br /> +Raisins<br /> +Bonbons<br /> +Candied Orange Peel<br /> +Black Coffee<br /></div> + + + +<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_284" id="Page_284">[284]</a></span></p> +<div class="figcenter" style="width: 600px;"> +<img src="images/illus064.png" width="600" height="156" alt="Decoration" title="Decoration" /> +</div> +<h2>Concerning Breakfasts</h2> + +<h3>By Alice E. Whitaker</h3> + + +<p>A certain Englishman who breakfasted +with the Washington family +in 1794 wrote of the occasion: "Mrs. +Washington, herself, made tea and coffee +for us. On the table were two small +plates of sliced tongue and dry toast, +bread and butter, but no broiled fish, as +is the general custom." However sparing +the mistress of Mt. Vernon might have +been, it was the usual custom in old times +to eat a hearty breakfast of meat or fish +and potato, hot biscuits, doughnuts, +griddle cakes and sometimes even pie was +added. A section of hot mince pie was +always considered a fitting ending to the +winter morning meal in New England, +at least.</p> + +<p>When Charles Dickens was in the +United States, in 1842, he stopped at the +old Tremont house in Boston. In his +"American Notes," which followed his +visit to this country, he wrote critically +of the American breakfast, as follows: +"And breakfast would have been no +breakfast unless the principal dish were a +deformed beefsteak with a great flat +bone in the center, swimming in hot +butter and sprinkled with the very blackest +of pepper."</p> + +<p>For a time my household included a +colored cook, who, according to local +custom, went to her own home every +night. Invariably before leaving she +came to me with the short and abrupt +question, "What's for?" This experience +taught me the difficulty of planning +breakfasts off hand. More than one +beginner in housekeeping wonders whether +a light breakfast of little but a roll and +coffee is more healthful than one of +several courses. It is an old American +idea that luncheon or supper may be +light, dinner varied and heavier, but +breakfast must be wholesome and nourishing. +This is based on the belief that +it is natural for man and beast to wake up +in the morning with a desire for food and +unnatural to try to do the hardest work +of the day with but a pretence at eating.</p> + +<p>About twenty years ago there was much +talk of the alleged healthfulness of going +without breakfast entirely. For a time +this plan was the object of much discussion +and experiment by medical and +scientific men and workers in general. +The late Edward Everett Hale was a +strong opponent to abstinence from +breakfast by brain workers, while those +who labored with hand and muscle looked +with little favor on the morning fast. +Finally the no-breakfast idea went the +way of most fads in food.</p> + +<p>As a compromise between the extremes +of going without any breakfast, and the +old-time, over-hearty meal of several +courses, there came into fashion the +simple meal of fruit, cereal and eggs. +This is to be commended, if the egg, or +its substitute in food value, is not omitted. +Too often a sloppy cereal is washed down +rapidly with a cup of coffee and called +sufficient. Sometimes the ready-to-eat +cereal and the milk bottle left at the +kitchen door include the entire preparation +for the morning meal.</p> + +<p>The adaptability of this quick breakfast, +and its ease of preparation, keep it +in favor, but filling the stomach with a<span class='pagenum'><a name="Page_285" id="Page_285">[285]</a></span> +cereal, from which some of its best elements +have been taken, means, for +women folks at home, placing the coffee +pot on the range to warm up the cup that +will stop that "gone" feeling so common +after a near-breakfast. The man at +work might once have found solace in a +glass of beer; now, perhaps, he smokes an +extra cigarette. It is well understood +that children grow listless and dull before +noon, when an insufficient breakfast is +eaten. One who has breakfast leisurely +at nine o'clock may be satisfied with a +roll and a cup of hot drink, but a commuter +with a trip ahead to office or shop, +and the farmer who must make an early +start in the day, cannot rely on light, +quickly digested food in the morning. +Their energy and working capacity will +slow down long before noon.</p> + +<p>Objection is sometimes made to a good, +sustaining breakfast because of a distaste +for food in the morning. In such a case, +look to the quality or quantity of the +night meal; it may be too heavy or +indigestible.</p> + +<p>Between a breakfast with warmed-over +meats, and one without meat, especially +if eggs are substituted, the choice should +be given to the latter. Twice-cooked +meats, however pleasing they may be to +the palate, are not easy to digest. They +serve merely as a way to use left-overs, +which good management will keep to the +minimum.</p> + +<p>When selecting fruits for breakfast, +the fact must not be overlooked that the +starch of cereals and acid fruits, like a +sour orange, often disagree. When apples +are plentiful nothing is better than this +fruit when baked, but in cities the banana +frequently costs less and it stands at the +head of all fruits in food value. When +perfectly ripe it has about 12 per cent +of sugar, but as it is picked green, the +fruit sold in the markets is often but +partially ripe and is more easily assimilated, +if baked like the apple; it then +becomes a valuable breakfast food.</p> + +<p>It is a common mistake in a meatless +breakfast to use too large a proportion of +cereal. While the standard cereal foods, +when dry, are from two-thirds to three-quarters +starch, with the balance made up +of a little protein, fat, water, fibre and a +trace of mineral matter, it should not be +forgotten that while cooking they absorb +several times their bulk of water, which +reduces the food value of the product. +Oatmeal and corn meal are best adapted +for winter use because they contain a +little more fat than wheat or rice, which +are suitable for summer diet.</p> + +<p>Eggs are the most available substitute +for meat at breakfast and it is doubtful +economy to omit them, except in times +of extreme high prices. They are not +essential in all desserts and saving in +their use should begin at that point. +Eggs may be cooked in many ways so +that they need never become a monotonous +fare. All kinds of fish are an excellent +substitute for meat, and, as prepared +for the table, nearly equal beef and mutton, +in the amount of protein, which is the +element missed in a non-meat diet, unless +it be carefully planned.</p> + + + +<h3><br />Breakfasts without Meat</h3> + +<p>The following are adapted to different +seasons and the beverage may be selected +to suit the taste.</p> + +<p>1. Strawberries, eggs baked in ramekins, +oatmeal muffins.</p> + +<p>2. Fruit, cheese omelet, rice griddle +cakes.</p> + +<p>3. Oranges, codfish balls, wheat muffins.</p> + +<p>4. Oatmeal, baked bananas, scrambled +eggs, rice muffins.</p> + +<p>5. Cereal, hashed browned potatoes, +date gems.</p> + +<p>6. Oranges, soft boiled eggs, lyonnaise +potatoes, dry toast.</p> + +<p>7. Cereal with dates, whole wheat +muffins, orange marmalade.</p> + +<p>8. Stewed prunes, French omelet, +creamed potatoes, dry toast.</p> + +<p>9. Grapefruit, broiled salt codfish, +baked potatoes, corn muffins.</p> + +<p>10. Fresh pineapple, broiled fresh +mackerel, creamed potatoes, French bread.<span class='pagenum'><a name="Page_286" id="Page_286">[286]</a></span></p> + +<p>11. Sliced bananas, omelet with peas, +rusked bread.</p> + + + +<h3><br />Breakfasts with Meat</h3> + +<p>1. Fresh apple sauce, pork chops, +stewed potatoes, graham muffins.</p> + +<p>2. Dried peaches, stewed, broiled +honeycomb tripe, escalloped potatoes, +reheated rolls.</p> + +<p>3. Fruits, minced mutton, potato +puffs, rice griddle cakes, lemon syrup.</p> + +<p>4. Baked apples, baked sausages, +hashed potatoes, corn cakes.</p> + +<p>5. Baked rhubarb and raisins, ham +omelet, bread-crumb griddle cakes, caramel +syrup.</p> + +<p>6. Melon or berries, broiled ham, +shirred eggs, creamed potatoes.</p> + +<p>7. Oranges, broiled beef cakes, French +fried potatoes, toast.</p> + +<p>8. Steamed rice, sliced tomatoes, bacon +and eggs, rye muffins.</p> + +<p>9. Berries, broiled chicken with cream +sauce, fried potato cakes, muffins.</p> + +<p>10. Cereal with syrup, scalded tomatoes +with melted butter, baked hash, dry toast.</p> + +<p>11. Melon, veal cutlet, cream sauce, +baked potatoes, corn bread.</p> + + + +<hr style="width: 65%;" /> +<h2>Some Recipes for Preparing Poultry</h2> + +<h3>By Kurt Heppe</h3> + + +<p>Fowls should be divided into four +classes, according to their uses. The +uses are controlled by the age of the fowl.</p> + +<p>What is suitable for one dish is not +suitable for others. In fowls the age of +the bird controls the use to which it can +be put. This is something the caterer +and the housewife must remember.</p> + +<p>A young bird can be distinguished from +an old one by the pliability of the tip of +the breastbone. When this tip bends +under pressure, then the bird is young. +If it is hard and unyielding, then it is old.</p> + +<p>Very old birds are used for soup and for +fricassée.</p> + +<p>Medium-aged birds are used for roasts.</p> + +<p>Spring chickens are used for broilers +and for sautéed dishes.</p> + +<p>Very young chicks are used for frying +in deep fat; for this purpose they are +dipped in a thin batter, or else in flour, +and in eggs mixed with milk and afterward +in breadcrumbs. These chicks, +and also spring chickens, are used for +casserole dishes and for cocottes (covered +earthen ware containers, in which the +fowls are roasted in the oven).</p> + +<p>The liver of fowls is used in different +ways; it makes an excellent dish. It is +best when sautéed with black butter. +Some of the fine French ragouts consist +mostly of chicken livers.</p> + +<p>With omelettes they make an incomparable +garnish.</p> + +<p>In very high-class establishments the +wings and breast are often separated from +the carcass of the fowl and served in +manifold ways. Sometimes the entire +fowl is freed of bones, without destroying +the appearance of the bird. These latter +dishes are best adapted for casserole +service and for cold jellied offerings.</p> + +<p>Capons are castrated male fowls. They +fatten readily and their flesh remains +juicy and tender, owing to the indolence +of the birds. The meat of animals is +tenderest when the animal is kept inactive. +For this reason stall-feeding is +often resorted to. When the animal has +no opportunity to exercise its muscles +the latter degenerate, and nourishment, +instead of being converted into energy, +is turned into fat. Range birds and +animals are naturally tough; this is +especially true of the muscles.</p> + +<p>Large supply houses now regularly +basket their fowls for about two weeks +before putting them on the market.<span class='pagenum'><a name="Page_287" id="Page_287">[287]</a></span> +During this time they are fed on grain +soaked in milk. This produces a white, +juicy flesh.</p> + +<p>When a bird is to be roasted it should +be trussed. This is done by forcing the +legs back against the body (after placing +the bird on its back); a string is then +tied across the bird's body, holding the +legs down. The wings are best set firmly +against the breast by sticking a wooden +skewer through the joint and into the +bony part of the carcass, where the +skewer will hold against the bones.</p> + +<p>In preparing birds for the oven their +breasts should be protected by slices of +bacon. Otherwise they will shrivel and +dry before the birds are cooked.</p> + +<p>For broiling, the birds are cut through +in the back, in such a manner that they +quasi-hinge in the breast; they are then +flattened so they will lie evenly in a +double broiling iron; for this purpose +the heavy backbone is removed.</p> + + + +<h3><br />Stuffed Poularde</h3> + +<p>After trussing the bird rub it with lemon +so it will keep of good color; now cover +the breast with thin slices of bacon +(these can be tied on). The poularde +is put into a deep, thick saucepan and +cooked with butter and aromatics in the +oven. When it is nearly done it is +moistened with poultry stock. If this +stock reduces too fast, then it must be +renewed. It is finally added to the sauce.</p> + +<p>These fowls may be stuffed with a +pilaff of rice. This is prepared as follows: +Half an onion is chopped and fried +in two ounces of butter. Before it +acquires color half a pound of Carolina +rice is added. This is stirred over the +fire until the rice has partly taken up the +butter; then it is moistened with consommé +(one quart); and covered and +cooked in a moderate oven for fifteen +minutes. It is now combined with a +little cream, a quarter a pound of dice of +goose liver and some dice of truffles.</p> + +<p>The rice should not be entirely cooked +by the time it is stuffed into the bird; +the cooking is completed inside the bird. +The cream is added to provide moisture +for the rice to take up.</p> + +<p>Instead of cream one may use consommé, +and the truffles and fat liver may +be left out, if too expensive.</p> + +<p>The bird is served with a suitable sauce.</p> + +<p>The best sauce for this purpose is +Sauce Suprême, and is prepared as follows: +Put two pints of clear poultry stock +and some mushroom-liquor into a sauté-pan. +Reduce two-thirds.</p> + +<p>While this is going on prepare some +poultry velouté by bringing some butter +in a pan to bubble, and adding some flour. +This is brought to a boil while stirring +constantly. The flour must not be +allowed to color. Now, gradually, add +some poultry-stock, stirring all the while +with a whisk. Salt, pepper and nutmeg +are added. This is simmered on the side +of the fire, and then strained.</p> + +<p>Now add one pint of this velouté to +the <ins title="Transcriber's Note: original reads 'supreme'">suprême</ins> sauce; reduce the whole on +an open fire, while constantly stirring. +Gradually add half a pint of good cream +and finish with a little butter.</p> + + + +<h3><br />Sautéed Chicken</h3> + +<p>Young chickens should be used for this +purpose. Feel the breast bone; if it +bends beneath pressure the bird is right.</p> + +<p>Empty, singe and clean, and disjoint +the bird. This is done by cutting the +skin at the joints and loosening the bones +with a knife.</p> + +<p>The wings are cut off in such manner +that each holds half of the breast; the +pinions are entirely cut off; the different +pieces are seasoned with salt and pepper; +now heat some clarified butter in a +sauté-pan; when it is very hot insert the +pieces of chicken and let them color +quickly; turn them over, from time to +time, so as to get a uniform color; cover +the utensil and put it in a fairly hot +oven. The legs are cooked for about +ten minutes more than the breast and +wings. The latter are kept hot separately.</p> + +<p>When all pieces are done, they are +dished on a platter and kept hot in the<span class='pagenum'><a name="Page_288" id="Page_288">[288]</a></span> +oven; the pan is now moistened with +mushroom-liquor, or chicken stock, and +again put on the fire; only a very +little moistening is put in the pan. As +soon as it boils swing it around the pan +and then add to it, gradually, the sauce +that is to be served. This swinging in +the pan dissolves the flavor, which solidifies +in the bottom of the pan; it greatly +improves the sauce.</p> + +<p>A simple sauce for sautéed chicken is +nut butter, that is, butter browned in the +pan. This may be varied by flavoring +it with a crushed garlic-clove. An +addition of fine herbs will further improve +it. A dark tomato sauce may also be +served.</p> + +<p>A good garnish for sautéed chicken is +large dice of boletus mushrooms, sautéed +in garlic butter; also dice of raw potatoes +sautéed in clarified butter, and again fresh +tomatoes cut up and sautéed in butter. +Egg-plants are also excellent for a +garnish.</p> + +<p>Sautéed chicken may be baked and +served in the cocotte.</p> + + + +<h3><br />Poulet en Casserole Bourgeoise</h3> + +<p>The chicken is trussed; the breast is +covered with strips of bacon and put into +a deep, thick saucepan. It is colored in +the oven, and when nearly done is transferred +to a casserole. It is now moistened +with some chicken-stock and a +little white wine. This moistening is +used in the basting, and after being freed +of fat, added to the sauce.</p> + +<p>A few minutes before the fowl is done +bouquets of fresh vegetables are added to +the chicken, in individual heaps, and the +chicken is then served, either with a +sauce, or else with an addition of butter. +It should be carved in sight of the guests.</p> + + + +<h3><br />Chicken Pie</h3> + +<p>A fowl is cooked (boiled) with flavoring +vegetables until done, and is then cut up +as for fricassée; the pieces are seasoned +with salt and pepper and sprinkled with +chopped onions, a few mushroom-buttons +and some chopped parsley. The pieces +are now put into a pie-dish, legs undermost, +some thinly-sliced bacon is added +and some potatoes Parisienne (spooned +with the special potato spoon). The pie-dish +is now filled two-thirds with chicken +velouté (chicken-stock thickened with +flour and egg-yolks), and a pie crust is +laid over all, pressed to the edges of the +dish and trimmed off. The crust is slit +open (so the steam can escape), it should +be painted with egg-yolk, and be baked for +one and a half hours in a moderate oven.</p> + + + +<h3><br />Suprême de Volaille Jeanette</h3> + +<p>Of a poached cold fowl the suprêmes +(boneless wing and breast in one piece) +are loosened and trimmed to oval shape. +They are covered with white chaudfroid +sauce, by putting the pieces on a wire +tray and pouring the sauce over while +still liquid. They are decorated with +tarragon leaves.</p> + +<p>In a square, flat pan a half-inch layer +of aspic is laid. On this slices of goose +liver are superimposed (after having been +trimmed to the shape of the suprêmes); +the suprêmes are now put on top of the +fat liver, and then covered with half-melted +chicken jelly.</p> + +<p>When thoroughly cooled and ready to +serve, a square piece is cut out of the now +solid jelly around the suprêmes. The +suprême is thus served incrusted in a +square block of thick jelly; the dish is +decorated with greens.</p> +<div class="figcenter" style="width: 200px;"> +<img src="images/illus071.png" width="200" height="78" alt="Decoration" title="Decoration" /> +</div> + +<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_289" id="Page_289">[289]</a></span></p> +<div class='center'>(<i>Continued from <a href="#Page_257">page 257</a>)</i></div> +<p> +It is to be supposed that when a man +gives up the comforts of town apartments +and hies him to the country, it is +the garden, the outdoors, which lures him.</p> + +<p>Why is it, then, that he seems to take +particular pains to arrange his garden so +that it is about as much his own as +Central Park is?</p> + +<p>It might give the average man a great +deal of pleasure to be able to say to all +the passersby on the Mall, "This little +bit of the Park belongs to me! I cut +that grass, I weed those flower beds in the +evening when I come home from the +office; and every Saturday afternoon I +take the hose and thoroughly soak that +bit of lawn there, you may see me at it +any week in the summer."</p> + +<p>But then, we are not dealing with the +fictitious average man, and we firmly +believe that many "commuters" wonder +deep down in their hearts why it is they +get from their gardens so little of the +pleasure they anticipated when they +came to live out of the city.</p> + +<p>Any one who has traveled abroad, has +admired and perhaps coveted the gardens +of England, France, and Italy. Their +charm is undeniable, and thought to be +too elusive for reproduction on American +soil without the aid of landscape gardeners +and a fair-sized fortune.</p> + +<p>Just why we, as a nation, are beset by +the idea of reproducing instead of originating +beautiful gardens is a question +apart from this discussion. But as soon +as we try to develop, to their fullest extent, +the advantages of our climate, and soil, +in combination with our daily life as a +people, we shall produce gardens which +will equal, without necessarily resembling, +those of other countries.</p> + +<p>In every case we must, however, follow +the same procedure which every successful +garden is built upon, whether it +be in Mesopotamia or in Long Island +City. That is, we must study the place, +the people, and the circumstances.</p> + +<p>The most general fault in American +gardens is their lack of privacy.</p> + +<p>No one claims that the high walls of +Italy and France or the impenetrable +hedges of England would invariably suit +the climate here. But there are many +ways to obtain seclusion without in any +way depriving us of much-needed air in +summer and sun in winter. One way is +by placing the house rationally upon its +lot. Our custom has been to invariably +build so that we had a "front yard," +"back yard," and two side yards, all +equally important, equally uninteresting, +unbeautiful and useless.</p> + +<p>Of course, we have the porch which in a +way takes the place of the outdoor living +room, always so attractive in foreign +gardens. And recently some laudable +efforts are being made to incorporate the +porch into the house, where it belongs, +as a real American institution, instead of +leaving it disconsolately clinging to the +outside and bearing no resemblance to +the house either in shape or detail.</p> + +<p>But after all, a porch is a porch, and a +garden is a garden, and one does not take +the place of the other.</p> + +<p>Especially is this true of the tiny +property.</p> + +<p>If you have only ten feet of ground to +spare outside your tiny house, plan it so +that every foot contributes to your joy +at being in the country. Arrange it so +that on a warm summer evening when +the porch seems a bit close and dark, you +wander out into your garden and sit +beneath the stars in quiet as profound +as on the Desert of Sahara. And in the +winter, let your garden provide a warm +corner out of the wind, where on a +bright Sunday morning you may sit and +blink in the sun.</p> + +<p>Once you have got the desire for a<span class='pagenum'><a name="Page_290" id="Page_290">[290]</a></span> +room outdoors, a real garden, which is +neither flower beds, nor lawns, nor +hedges, nor trees, but a place for your +comfort, with all these things contributing +to its beauty, you will know as by +divine inspiration where to put each +flower and bush and path. Your planting +will be no longer a problem for +landscape architects, but a pleasant +occupation for yourself and family.</p> + +<p>So then will your successful tiny house +stand forth in its real garden, an object +of pride to the community and a tribute +to one man who has refused to be the +impossible average, and has dared to +build and plant for his own needs.</p> + +<p>May he live forever and ever happy in +his tiny house!</p> + + + +<hr style="width: 65%;" /> +<h2>Polly's Thanksgiving Party</h2> + +<h3>By Ella Shannon Bowles</h3> + + +<p>The idea for the party came to Polly +one night as she was washing the +dinner dishes, and that very evening she +waved away the boys' objection that +Thanksgiving was a family affair pure +and simple.</p> + +<p>"I'm not planning to have any one in +for dinner," she said, "though there's +nothing that would suit me better, if the +apartment boasted a larger dining room. +But there are three girls in my Sunday +School class that can't possibly go home +this year, and I've no doubt you boys +could find somebody that won't be +invited anywhere. Thanksgiving is such +a cheerless place in a boarding house! If +we ask a few young people in for a party +in the evening, it will liven things up a +bit for them, and I think it will be pretty +good fun for us, don't you?"</p> + +<p>In the end Polly had her way, and just +a week before Thanksgiving, she sent +invitations to three girls and to two boys +whom Rupert and Harry suggested.</p> + +<p>Polly searched the shops for a card of +two-eyed white buttons of the size of +ten cent pieces. She carefully sewed a +button on the upper part of a correspondence +card, added eyebrows, nose and +mouth with India ink, copied a body and +cap from Palmer Cox's "Brownie Book," +painted the drawing brown, and behold, +a saucy brownie grinned at her from the +invitation. Underneath the picture, she +carefully printed a jingle.</p> + +<div class='poem'> +"This Thanksgiving Brownie brings a message so gay,<br /> +To visit our house on Thanksgiving Day,<br /> +To help celebrate with all kinds of good cheer<br /> +The 'feast of the harvest' at the end of the year."<br /> +</div> + +<p>The boys took a walk into the country +on Thanksgiving morning and came laden +with sprays of high-bush cranberries. +These, with the bunches of chrysanthemums +which they bought, and Polly's +fern and palm, gave the small living room +a festive appearance.</p> + +<p>Assisted by her brothers, Polly served +the dinner early. After clearing the +dining room table, she placed a pumpkin +jack-o-lantern in the center, and arranged +around it piles of apples, grapes, and +oranges.</p> + +<p>After the guests had been introduced +to each other, Polly passed each one a +paper plate containing a picture, cut and +jumbled into small pieces, and a tiny +paper of paste and a toothpick. Each +girl and boy was asked to put the "pi" +together and paste it on the inside of the +plate. When arranged, the pictures were +found to be of Thanksgiving flavor. +"Priscilla at the Wheel," "The Pilgrims +Going to Church," "The First Thanks<span class='pagenum'><a name="Page_291" id="Page_291">[291]</a></span>giving," +and others of the same type. +To the person making his "pi" first a +small and delicious mince pie was +awarded.</p> + +<p>Pencils and paper were then passed. +On one slip was written, "What I have to +be thankful for," on the other, "Why I +am thankful for it." The slips were +collected, mixed up, and distributed +again. Each guest was asked to read +the first slip handed him with the answer. +The result caused much laughter.</p> + +<p>This was followed by a modification of +the famous "donkey game." Polly had +painted a huge picture of a bronze turkey, +but minus the tail, and this was pinned to +the wall. Real turkey feathers with pins +carefully thrust through the quills were +handed about, and each guest was blindfolded +and turned about in turn. To the +one who successfully pinned a feather in +the tail was given a turkey-shaped box of +candy, and the consolation prize was a +copy of "Chicken-licken."</p> + +<p>A pumpkin-hunt came next. Tiny +yellow and green cardboard pumpkins +were concealed about the apartment. +The yellow pumpkins counted five and +the green two points. At the end of the +search a small pumpkin scooped out, and +filled with small maple sugar hearts, was +presented to the guest having the highest +score, and a toy book of, "Peter, Peter, +Pumpkin Eater" was awarded to the +unfortunate holding the lowest score.</p> + +<p>Polly had determined to keep the +refreshments very simple. The day before +Thanksgiving she made an easy +salad dressing by beating two eggs, adding +one-half a cup of cider vinegar, two tablespoonfuls +of sugar, one teaspoonful of +mustard and one-half a teaspoonful of +salt, and a tablespoonful of melted butter. +She placed the ingredients in a bowl, set +in a dish of water on the front of the +stove, and when they thickened she removed +it from the fire and thinned with +cream. To make sandwiches, she mixed +the dressing with minced turkey, added +half a fine-chopped pepper, and spread +the mixture between dainty slices of +bread.</p> + +<p>The sugared doughnuts she made by +beating two eggs, adding one cup of +sugar, one cup of sour milk, three tablespoonfuls +of melted butter and flour, +sifted with one-half a teaspoonful of soda +and two teaspoonfuls of baking powder, +to make the mixture thick enough to roll +without sticking to the moulding board. +They were cut with a small cutter, fried +in deep, hot fat, and sugared plentifully.</p> + +<p>Rupert contributed "Corn Popped in a +Kettle." A large spoonful of lard and a +teaspoonful of salt were placed in the +bottom of a large kettle over a hot fire. +A cup of shelled popcorn was added and +stirred briskly with a mixing spoon. +When the kernels began to pop, the +kettle was covered and shaken rapidly, +back and forth, until filled with fluffy, +white popcorn.</p> + +<p>With the fruit and "grape-juice lemonade," +the sandwiches, doughnuts and popcorn +made a pleasing "spread," Polly +felt. She served everything on paper +plates and used paper napkins, decorated +with Thanksgiving designs.</p> + + + +<hr style="width: 65%;" /> +<h2>To Make a Tiny House</h2> + + +<div class='poem2'> +Oh, Little House, if thou a home would'st be<br /> +Teach me thy lore, be all in all to me.<br /> +Show me the way to find the charm<br /> +That lies in every humble rite and daily task within thy walls.<br /> +Then not alone for thee, but for the universe itself,<br /> +Shall I have lived and glorified my home.<br /> +</div><div class='sig'> +<i>Ruth Merton.</i><br /></div> + + + +<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_292" id="Page_292">[292]</a></span></p> + + +<div class="figcenter" style="width: 600px;"> +<img src="images/illus080.png" width="600" height="149" alt="Home Ideas and Economies" title="Home Ideas and Economies" /> +</div> + + + +<div class='center'><small><b>Contributions to this department will be gladly received. Accepted items will be +paid for at reasonable rates.</b></small></div> + + + +<h3><br />Vegetable Tarts and Pies</h3> + + +<p>Elizabeth Goose of Boston bestowed +a great blessing upon American +posterity when she induced her good +man, Thomas Fleet, to publish, in 1719, +"The Mother Goose Melodies," many of +which rhymes dated back to a similar +publication printed in London two hundred +years before. Is it strange that, +with this ancestral nursery training, the +cry against the use of pastry goes unheeded, +when as children, we, too, have +sung to us, over and over, the songs of +tarts and pies?</p> + +<p>The word tart comes from the Latin +word <i>tortus</i>, because tarts were originally +in twisted shapes, and every country +seems to have adopted them into their +national menus. That they were toothsome +in those early days is shown in +these same nursery rhymes, and, that +tarts seemed to have been relished by +royalty and considered worthy of theft +is evinced in the rhymes,</p> + +<div class='poem'> +"The Queen of Hearts she made some tarts."<br /> +</div><div class='center'> +and,<br /></div><div class='poem'> +"Little King Boggen he built a fine hall,<br /> +<span style="margin-left: 0.5em;">Pie-crust and pastry-crust that was the wall."</span><br /> +</div> + +<p>Again this ancient lore speaks of "Five +and twenty blackbirds baked in a pie," +and, too, there was that child wonder, +"Little Jack Horner" who, with the same +unerring instinct of a water wizard with +a willow twig, could, by the sole means of +his thumb, locate and extricate, upon the +tip of the same, a plum from the Christmas +pie.</p> + +<p>American tarts and pies are in a class +of their own. Pies were very closely +allied to pioneer, and the Colonial housewife +of early days was forced to concoct +fillings out of sweetened vegetables, such +as squash, sweet potatoes, and even some +were made of vinegar. Yet the children +still doted on these tempting tarts, pies +and turnovers, for were they not trotted +in babyhood on a</p> + +<div class='poem'> +"Cock horse to Banbury Cross,<br /> +<span style="margin-left: 1em;">To see what Tommy can buy:</span><br /> +A penny white loaf, a penny white cake,<br /> +<span style="margin-left: 1em;">And a two-penny apple pie."</span><br /> +</div> + +<p>The next time you have a few varieties +of vegetables left over, or wish a dainty +luncheon side dish, try making a tray of +vegetable tarts with various fillings, and +they will prove as fascinating to choose +from as a tray of French pastries.</p> + +<p>While I have worked out these modern +recipes in tempting ways of serving left-overs +using common vegetables, I will +lay all pastry honors to our fore-mothers, +who passed on to us the art of pie-making. +Proof as to the harmlessness of pies in +diet is shown in the fine constitution of +our American doughboy, who is certainly +a great credit to the heritage of pastry +handed down by the Daughters of the +American Revolution.</p> + +<p>The moral of this discourse is that, +"The child is father of the man," and +men dote on pies.</p> + + + +<h3><br />Potato Tarts à la Gratin</h3> + +<p>Line round muffin pans with pastry +circles as for other preserve tarts, and +fill with the following:</p> + +<p>Dice cold-boiled potatoes, season with +salt and pepper, moisten with white +sauce, made of two tablespoonfuls of flour, +two tablespoonfuls of lard, one cup of milk,<span class='pagenum'><a name="Page_293" id="Page_293">[293]</a></span> +one-half a teaspoonful salt. Mix with this +grated cheese. Fill the shells and sprinkle +grated cheese on top. Bake a light +brown.</p> + + + +<h3><br />Baked Onion Dumplings</h3> + +<p>Parboil medium-sized onions in salted +water. Cut half way down in quarters, +add salt, butter, and pepper. Place each +on a square of biscuit dough or pastry, +rolled thin. Bring together opposite +corners, twist, and place in a moderate +oven to bake the onion tender. Serve +with white sauce.</p> + + + +<h3><br />Fresh Tomato Tart Salad</h3> + +<p>With a round cooky cutter make +rounds of pastry. Cut an equal number +with the doughnut cutter. Prick, sprinkle +lightly with grated cheese and bake +a light brown. Place a plain shell on a +crisp lettuce leaf, add a slice of tomato, +not larger, on top. Then pour on a little +mayonnaise and place on top the tart +shell with a hole in the center. Serve at +once.</p> + + + +<h3><br />Green Tomato Mince Pie</h3> + +<p>One peck of green tomatoes, put +through a food chopper. Boil, drain and +add as much water as juice drained out. +Scald and drain again. Add water as +before, scald and redrain. This time add +half as much water, then the following:—</p> + +<div class='poem'> +3 pounds brown sugar<br /> +2 pounds raisins<br /> +2 tablespoonfuls nutmeg<br /> +2 tablespoonfuls cinnamon<br /> +2 tablespoonfuls cloves<br /> +2 tablespoonfuls allspice<br /> +2 tablespoonfuls salt<br /> +</div> + +<p>Boil all together, and add one cup of +vinegar. Cook till thick as desired. Put +in jars and seal.</p> + +<p>To one pint of this mixture add one +cup of chopped apple and the juice and +rind, grated or ground. Sweeten to +taste, fill crust and bake as the usual +mince pie.</p> + +<p>Evaporated apples may be used, but +grind before soaking and do not cook.</p> + +<p>These pies will not harm children, and +are very inexpensive, as compared to +those made of mincemeat.</p> + + + +<h3><br />Plum Tomato Preserves Turnovers</h3> + +<p>Make a circle as big as a saucer, or a +square equal in area. Fill the center with +plum tomato preserve and fold over +matching edges, either as a half circle, or +a triangle. Prick and bake.</p> + +<p>Turnovers are especially ideal as pies +for fitting into lunch boxes, and may be +made of any sweetened vegetable preserve +for school lunches.</p> + + + +<h3><br />King Cabbage Tarts</h3> + +<p>Use cabbage, which has been boiled in +salted water and seasoned with salt and +pepper to taste. Make a white sauce and +pour over, mixing well with the cabbage. +Fill round muffin pans lined with pastry +circles, sprinkle with cheese over the top +and bake. Carrots may be used the +same way, omitting the cheese and using +latticed strips of pastry over the top. +These will be hardly recognizable as such +common vegetables.</p> + +<div class='sig'> +<span class="smcap">M. K. S.</span><br /> +</div> + + + +<hr style="width: 65%;" /> +<h2>New Ways of Using Milk</h2> + + +<p>While probably the best way of +using milk is to drink it in its +raw or pasteurized state, many children +and adults will not use it in that form. +In that case, the problem is to disguise +or flavor the milk in some way so that the +food value will not be changed or destroyed, +and yet be more palatable than +the natural product.</p> + +<p>It has been found that children will +drink flavored, sweetened milk when they +will simply not touch pure milk. In +order to demonstrate how universal the +craving for sweetened, cold drinks has +become, and how easy it is for the milkmen +to cater to this demand, Prof. J. L. +Sammis of the Wisconsin College of +Agriculture conducted a booth at the +1921 Wisconsin state fair and dispensed +milk in twenty-five new, pleasing, and +attractive ways over a soda fountain.</p> + +<p>Thousands of these milk drinks were<span class='pagenum'><a name="Page_294" id="Page_294">[294]</a></span> +consumed, and a report from a Tennessee +county fair also revealed that 10,000 +similar drinks were sold there by an +enterprising dairyman. There is nothing +elaborate about the proposition. If these +drinks are to be prepared in the home, +and the whole question is largely one of +increasing the home consumption of milk, +Professor Sammis declares:</p> + +<p>"Take any flavor that happens to be +on the pantry shelf, put a little in a glass, +add sugar to taste, fill the glass with +milk, and put in some ice. That is all +there is to it. Be sure that the milk is +drank very cold, when it is most palatable. +Vanilla is a very good flavor."</p> + +<p>It is not even necessary that whole +milk be used, as condensed milk will do +very well. Simply dilute the condensed +milk with an equal volume of water, and +use as whole milk. Condensed milk, +however, has a cooked flavor found +objectionable by many, and, in that case, +a suitable substitute is powdered milk, +which has no such cooked flavor.</p> + +<p>To prepare a powdered milk drink, put +the flavor into the receptacle first, then +the sugar, and then the powdered milk +with a little water. Beat the powdered +milk with an egg beater until it is wet +through, and then add the rest of the +water, finishing with the ice.</p> + +<p>By adding fruit colors these various +milk drinks can be given a changed +external appearance, and wise is the +mother who will prepare them often when +her children show an inclination not to +drink enough milk. Served at the table, +they attract every member of the family. +These milk drinks are no more expensive +than many of the more watery and less +useful compounds, so often substituted.</p> + +<p>Soda fountains might well consider +these various forms of sweetened and +flavored milk to attract new trade. At +the fountains the various flavoring syrups +would naturally be used, and no sugar is +necessary. And instead of clear water, +carbonated water is used. The variety +of these drinks is limited only by the +ingenuity of the dispenser.</p> + +<div class='sig'> +<span class="smcap">W. A. F.</span><br /> +</div> + + + +<hr style="width: 65%;" /> +<h2>Old New England Sweetmeats</h2> + + + +<h3><br />Crab-Apple Dainty</h3> + +<p>Wash seven pounds of fruit and let +boil with a little water until soft +enough to press through a colander. +Add three pounds of sugar, three pints of +vinegar, and cloves and cinnamon to +taste, and let the mixture boil, slowly, +until it is thick and jelly-like.</p> + + + +<h3><br />Pumpkin Preserve</h3> + +<p>Pare a medium-sized pumpkin and cut +into inch cubes. Let steam until tender, +but not broken. Or cut the pumpkin +into large pieces and let steam a short +time and then cut the cubes.</p> + +<p>Prepare a syrup of sugar and water, +about three pounds of sugar and a pint-and-a-half +of water, in which simmer the +juice and rind (cut into strips) of two +lemons. Drop the pumpkin cubes into +the syrup and let simmer, carefully, until +the pumpkin is translucent. Dip out the +pumpkin and pack in ordinary preserve +jars; pour over the syrup and lemon and +close the jars.</p> + +<div class='sig'> +<span class="smcap">S. A. R.</span><br /> +</div> + +<hr style='width: 45%;' /> + + + +<h3><br />Apple-Orange Marmalade</h3> + + +<p>Take seven pounds of apples, all +green, if possible; wash and remove +any imperfections, also the blossom and +stem. Cut, but do not core nor peel. +Cut in very small pieces. Three oranges; +wash and remove peel, which put through +finest knife of food-chopper, after discarding +the inner white peeling, also seeds. +Put the apple on to boil, adding water +till it shows among the fruit, and boil +to quite soft; mash fine and put in jelly +bag to drain over night. Boil the juice +with the orange pulp, cut in very small +pieces; add the orange peel and cook +for twenty minutes, or till the orange +is cooked. Add five (5) pounds of granulated +sugar and let boil until a little in a +cold saucer will jell.</p> + +<p>This recipe has never been in print to +my knowledge and will prove very satisfactory +to the majority of people.</p> + +<div class='sig'> +<span class="smcap">B. F. B.</span><br /></div> + + + +<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_295" id="Page_295">[295]</a></span></p> + +<div class="figcenter" style="width: 600px;"> +<img src="images/illus085.png" width="600" height="149" alt="Queries and Answers" title="Queries and Answers" /> +</div> + + +<p><small>This department is for the benefit and free use of our subscribers. Questions relating to recipes +and those pertaining to culinary science and domestic economics in general, will be cheerfully +answered by the editor. Communications for this department must reach us before the first of the +month preceding that in which the answers are expected to appear. In letters requesting answers +by mail, please enclose address and stamped envelope. Address queries to Janet M. Hill, Editor. +<span class="smcap">American Cookery</span>, 221 Columbus Ave., Boston, Mass.</small></p> + + + +<hr style="width: 45%;" /> +<p><span class="smcap">Query No. 4241.</span>—"I wish you would let me +have a good recipe for Caramel Icing, the kind +that does not call for the whites of eggs."</p> + + + +<h3><br />Caramel Icing</h3> + +<p>Add two cups and one-half of dark +brown sugar to three-fourths a cup of +milk, and let boil thirteen minutes. When +nearly done add three tablespoonfuls of +butter and one teaspoonful of vanilla. +Beat until nearly cold, then spread on top +of cake. It may also be used between the +layers. If a sugar thermometer be used, +the syrup should be boiled to the soft-ball +stage, or between 235 deg. Fah. to 240 +deg. Fah.<br /></p> + + +<hr style="width: 45%;" /> +<p><span class="smcap">Query No. 4242.</span>—"Please let me have a +recipe for Spiced Pineapple."</p> + + + +<h3><br />Spiced Pineapple</h3> + +<p>Weigh six pounds of pineapple, after +paring, coring, and cutting in rather small +pieces. Cook in a porcelain kettle with +three cups of the best white vinegar, +until the pineapple is softened, keeping +the kettle closely covered, and turning +the fruit once in a while so that the pieces +may be equally exposed to the action of +the vinegar. Tie in cheesecloth or netting +one ounce, each, of whole cloves, previously +bruised, and stick cinnamon, +broken into small pieces; add these to +the kettle with five pounds of granulated +sugar, and let cook until the mixture is of +the consistency of marmalade, being careful +to avoid burning. The spices may be +removed as soon as they have given the +flavor desired.</p> + +<hr style="width: 45%;" /> +<p><span class="smcap">Query No. 4243.</span>—"Will you kindly answer +the following in your Department of Queries and +Answers? Should Boiled Potatoes be started +in cold or boiling water? Should Corn on the +cob be put on in cold water and allowed to +simmer for several minutes after it comes to a +boil, or be put on in boiling water and boiled +five minutes? Should Chicken, Turkey, or +other Fowl be covered during roasting? Can +you give a clear and up-to-date article on correct +Table Service?"</p> + + + +<h3><br />To Boil Potatoes</h3> + +<p>Very young, new potatoes—the kind +hardly bigger than walnuts, should be +put on in cold water and brought quickly +to a boil, for potatoes so young as to be +immature contain more or less of a bitter +principle, which is desirable to get rid of +in the cooking. Potatoes in their prime, +as from September to March, are best +put on in boiling, salted water. Later in +the spring, when the potatoes begin to +sprout and shrivel they ought to be put +on in cold water and brought, as slowly +as possible, to a boil, or allowed to stand +in cold water for some hours before +cooking.</p> + + + +<h3><br />To Boil Corn</h3> + +<p>It is usually preferred to put on the +corn in cold water, bring to a boil, and let +simmer until done. But to steam the +ears will give, in our opinion, the best +results.</p> + + + +<h3><br />Should Chicken Be Covered While +Roasting?</h3> + +<p>Decidedly not; it spoils the flavor not +only of chicken and turkey, but of any<span class='pagenum'><a name="Page_296" id="Page_296">[296]</a></span> +prime joint of meat to bake it in a covered +pan. The covered pan is properly used +for braising only, for the tough cuts which +have to be braised call for the combination +of baking and steaming which results +from the covered pan. All kinds of +poultry, and all prime joints of meat +should be placed on a rack in an uncovered +roasting pan, put into a very hot +oven for the first ten or fifteen minutes, +and then have one or two cups of water +poured over them, mixed with fat if the +meat is lean, this water to be used for +basting every ten or fifteen minutes. +The rack in the pan serves both to allow +a circulation of air around the meat, and +to keep it from touching the water. It +is this circulation of air that gives the fine +flavor of the properly roasted meat, and +the frequent opening of the oven door +for the basting serves to supply the fresh +air needed for the best results.</p> + + + +<h3><br />Instructions on Table Service</h3> + +<p>The Up-to-Date Waitress, by Janet +M. Hill, or Breakfasts, Luncheons, and +Dinners, by Mary D. Chambers, both +contain clear and up-to-date directions +for table service. We can supply these +books if you wish to have either of them.</p> + + + +<hr style="width: 45%;" /> +<p><span class="smcap">Query No. 4244.</span>—"Will you tell me in your +paper why my Lemon Pies become watery when +I return them to the oven to brown the meringue? +Also give me some suggestions for Desserts for +Summertime, other than frozen dishes."</p> + + + +<h3><br />Why Lemon Pies Become Watery</h3> + +<p>A lemon pie may become watery when +put in the oven to brown the meringue, +if it be left in the oven too long; or it may +water because the filling was not sufficiently +cooked before putting into the +pastry shell; or it may be from an insufficiency +of flour being used in making the +filling. If you had told us just how your +pies are made, we would be better able +to solve your problem.</p> + +<p>In future we hope to answer queries as +soon as they reach us, and by direct reply +to each individual questioner; but up to +the present we have answered most of +them in this department of the magazine, +and since it takes two or three months to +get the manuscript into print many of the +questions are answered too late. So it +happens with your inquiry regarding +desserts for Summertime. Any of the +cold desserts, such as gelatines, custards, +blancmanges, or fresh fruits with cream, +are suitable for summer and are easily +prepared.</p> + + +<hr style="width: 45%;" /> +<p><span class="smcap">Query No. 4245.</span>—"Will you oblige me by an +answer to the following in the pages of <span class="smcap">American +Cookery</span>? How shall I make Tartare Sauce? +What should be the temperature of the fat for +French Fried Potatoes or for Potato Chips? +Mine are never crisp, can you tell me why? +Also tell me how to Broil Fish, how to make a +good Cream Dressing for fish, meat, or croquettes, +and how to make Soft Gingerbread with +a sauce to put over it."</p> + + + +<h3><br />Tartare Sauce</h3> + +<p>A Tartare Sauce or Sauce Tartare is +merely a mayonnaise dressing with pickles +chopped into it, a tablespoonful, each, or +more, of chopped cucumber, cauliflower, +and olives, with a tablespoonful of capers +and two teaspoonfuls of red pepper to a +pint of the mayonnaise. There is, however, +a hot Tartare Sauce which is made +by adding to one cup of thick white +sauce the following ingredients: One +tablespoonful, each, of chives, parsley, +pickled gherkins, olives, and capers, all +put through the food chopper. Stir into +the white sauce; heat while stirring constantly, +but do not allow the mixture to +boil, and add one tablespoonful of vinegar +just before serving.</p> + + + +<h3><br />Crisp Fried Potatoes</h3> + +<p>We think your trouble is not so much +the temperature of the fat, which should +be about 350 deg. to 375 deg. Fah., as it +is that potatoes, to be crisped by deep +frying, should first be soaked in cold +water for twenty to thirty minutes, then +dried perfectly before immersing in the +fat. Also, they should be removed from +the fat the moment they are done, and +drained dry.</p> + + + +<h3><br />To Broil Fish</h3> + +<p>Wipe the fish dry, and brush it lightly<span class='pagenum'><a name="Page_297" id="Page_297">[297]</a></span> +with oil or melted butter. Place it in a +double wire broiler, and cook over a clear +fire, turning every other minute until +both sides are a light, even brown. Remove +carefully from the broiler, using a +sharp boning knife to free it from adhesions. +If the fish is thoroughly oiled, it +should not adhere to the broiler.</p> +<div class="figcenter" style="width: 600px;"> +<img src="images/illus088.jpg" width="600" height="370" alt="Sunsweet Ad" title="Sunsweet Ad" /> +</div> + +<div class='center'><b><i>I never knew what prunes and apricots could do until—</i></b></div> + +<p>I came to analyze the flavor-and-health values of these two fruit-foods. +At first their use seemed rather limited but with each new +dish others immediately suggested themselves.</p> + +<p>The chief nutritive element in both prunes and apricots, of +course, is fruit sugar. But you derive great value, too, from their +mineral salts and organic acids. These improve the quality of the +blood and counteract the acid-elements in meat, eggs, cereals +and other high-protein foods.</p> + +<p>Also, they are rich in tonic iron and other mineral and vitamine +elements needed for body tone. Nor should I forget to +mention that prunes especially provide a natural laxative made +in Nature's own pharmacy.</p> + +<p>But aside from these essential health values, I found that +Sunsweet Prunes and Apricots offer wonderful possibilities—varying +from the most delicate soufflé to the more substantial +cobbler, pie or pudding.</p> + +<div class='sig'> +—<i>Belle DeGraf</i><br /> +</div> + +<div class="blockquot">The new 1922 Sunsweet Recipe Packet—edited by Mrs. Belle DeGraf—will +be nothing less than a revelation to you. The recipes are printed on +<i>gummed slips</i> [5×3"] for easy pasting in your cook book. And it's free! +California Prune & Apricot Growers Inc., 1196 Market St., San Jose, Cal.</div> + +<h1> +SUNSWEET</h1> +<h3>CALIFORNIA'S NATURE-FLAVORED</h3> +<h2>PRUNES & APRICOTS<br /></h2> + +<div class='center'><small>Buy advertised Goods—Do not accept substitutes</small></div> +<hr style="width: 65%;" /> +<p><span class='pagenum'><a name="Page_298" id="Page_298">[298]</a></span></p> + + + + + +<h3><br />Cream Sauce</h3> + +<p>Blend together butter and flour, and +add to hot milk; keep stirring until the +whole has boiled for at least one minute. +Add seasonings to taste, at the beginning +of cooking. The proportions for a thin, +a medium, and a thick sauce are, respectively: +One, two, and four tablespoonfuls +of flour to one cup of milk. And an equal +volume of butter, or one-third less than +the flour, is called for.</p> + + + +<h3><br />Soft Gingerbread</h3> + +<p>To two beaten eggs in a mixing-bowl +add two tablespoonfuls of butter, melted, +three-eighths a cup of sour milk, and one +cup of molasses. Beat all together; add +two cups of flour, sifted with one-half a +teaspoonful of salt and one teaspoonful +of baking powder, and one tablespoonful +of ginger. Lastly, add one teaspoonful +of baking soda, dissolved in two teaspoonfuls +of water. Bake in a sheet, and +serve with whipped cream for a simple +dessert.</p> + + +<hr style="width: 45%;" /> +<p><span class="smcap">Query No. 4246.</span>—"Can you give me a +recipe for Deep-Dish Apple Pie? It has a thick +top covering, I cannot call it a crust, for it is +something between a cake and a biscuit dough—not +at all like pie crust."</p> + + + +<h3><br />Deep-Dish Apple Pie</h3> + +<p>This is the genuine English Apple Pie—they +would call ours an apple tart. It is +made in oval baking-dishes of thick +yellow ware, about two and one-half or +three inches deep, and with flat rims an +inch in width. The first thing to do is to +invert a teacup—preferably one without +a handle—in the bottom of the dish, +then core and pare sour, juicy apples—any +number, from six to a dozen, depending +on the size of the family and the dish—and +divide them in eighths. Arrange +these in alternate layers with sugar in the +dish, with a generous sprinkling of whole +cloves over each layer, and pile, layer on +layer, until not another bit of apple can +go in anywhere without toppling out. +The apples are piled up as high again as +the depth of the dish, or higher. Now +lay over all a very rich biscuit dough, +lightly rolled out to one-fourth inch in +thickness. Decorate this with leaves, +or other cut-out designs, and arrange +them over the covering and moisten the +under sides with water, to make them +adhere during the baking. Place long +strips of the dough over the brim of the +pie-dish, and press with the bowl of a +spoon in concentric designs. Bake in a +moderate oven for an hour. Pieces of the +crust are cut off for serving, and spoonfuls +of the apple pulp are served with them on +the plate, then, as soon as convenient the +inverted cup is removed, and the rich +liquid collected under it is spooned over +each serving of crust and apples.</p> + +<hr style="width: 45%;" /> + +<p><span class="smcap">Query No. 4247.</span>—"I wish very much to +know the right temperature for Baking both +layer and loaf, white, butter Cakes, also for +chocolate Cake. Should the Baking begin with +a cold or a warm oven? How long should each +kind of cake bake?"</p> + + + +<h3><br />Temperature for Cake Baking</h3> + +<p>The usual time and temperature for +baking layer cakes is 400 deg. Fah., for +twenty minutes. Loaf cakes, made with +butter, with or without chocolate, take +a temperature of from 350 deg. to 375 +deg, Fah. for from forty minutes to an +hour. These temperatures are approximate, +and are in accordance with the +general rules for oven temperature, but +this has to be adapted to the recipe. The +more sugar used the lower should be the +temperature, to avoid burning, and especially +when molasses is used does the +need to decrease temperature become +imperative. The more butter used the +higher should be the temperature, at +least, until the cake is "set," to keep it +from falling. Cakes with much butter<span class='pagenum'><a name="Page_299" id="Page_299">[299]</a></span> +need the greatest heat at first, and then +a reduced temperature. So do all cakes +of small size. Large cakes are better at a +uniform temperature, not so high as the +average. A different flavor is produced, +especially in very rich cakes with a good +many eggs, when put into a cool oven +and baked with gradually increasing heat, +from that developed by a high initial +temperature and then a decreased heat. +The quality of the flour and shortening +also affect the temperature and time +needed in baking. It is a good safe +thing to follow the rules, and to temper +them with judgment. When the cake is +just firm in the center, and has shrunk +from the sides of the pan, it is done, no +matter what the temperature has been +or how long it has baked. But you will +always get your cake at this condition, +more surely and safely, by following the +rules, though you must be on the alert to +use them with flexibility.</p> + + +<div class="figcenter" style="width: 500px;"> +<img src="images/illus091a.jpg" width="500" height="244" alt="Mystery Cake" title="Mystery Cake" /> +</div> +<h2> +Another<br /> +Mystery Cake</h2> +<div class='center'> +<big>Can You Name It?</big><br /></div> + +<div class='blockquot3'> +<div class='unindent'>The first Royal Mystery Cake Contest created a countrywide sensation. +Here is another cake even more wonderful. Who can give it a name +that will do justice to its unusual qualities?</div> + +<div class="center">This cake can be made just right only with Royal<br /> +Baking Powder. Will you make it and name it?<br /> + +<b><big>$500 For The Best Names</big></b><br /></div> + +<small>For the name selected as best, we will pay $250. For the second, third, fourth, and fifth choice, we will +pay $100, $75, $50, and $25 respectively. Anyone may enter the contest, but only one name from each +person will be considered. All names must be received by December +15th. In case of ties, the full amount of the prize will be given to each +tying contestant. Do not send your cake. Simply send the name you +suggest With your own name and address, to the</small> + +<div class='center'>ROYAL BAKING POWDER CO: 158 William Street, New York</div> +</div><div class="figleft" style="width: 156px;"> +<img src="images/illus091b.jpg" width="156" height="300" alt="Royal Baking Powder" title="Royal Baking Powder" /> +</div> + +<div class='bbox2'><div class='center'><small>HOW TO MAKE IT</small><br /> + +<i><small>Use level measurements for all materials</small></i></div> + + +<div class='center'> +<table border="0" cellpadding="0" cellspacing="0" summary="ingredients for cake"> +<tr><td align='left'><small>1/2 cup shortening</small></td><td align='left'><small>2 1/3 cups flour</small></td></tr> +<tr><td align='left'><small>1 1/2 cups sugar</small></td><td align='left'><small>1/4 teaspoon salt</small></td></tr> +<tr><td align='left'><small>Grated rind of 1/2 orange</small> </td><td align='left'><small>4 teaspoons Royal Baking Powder</small></td></tr> +<tr><td align='left'><small>1 egg and 1 yolk</small></td><td align='left'><small>1 cup milk</small></td></tr> +<tr><td align='center' colspan='2'><small>1 1/2 squares (1 1/2 ozs.) of unsweetened chocolate (melted)</small></td></tr> +</table></div> +<small>Cream shortening, add sugar and grated orange rind. Add beaten egg yolks. +Sift together flour, salt and Royal Baking Powder and add alternately with +the milk; lastly fold in one beaten egg white. Divide batter into two parts. To +one part add the chocolate. Put by tablespoonfuls, alternating dark and light +batter, into three greased layer cake pans. Bake in moderate oven 20 min.</small><br /> +</div> + + +<div class='bbox4'> +<div class='center'><small>FILLING AND ICING</small></div> + +<small>3 tablespoons melted butter</small><br /> +<small>3 cups confectioner's sugar</small><br /> +<small>3 squares (3 ozs.) unsweetened chocolate</small><br /> +<small>2 tablespoons orange juice</small><br /> +<small>1 egg white</small><br /> +<small>Grated rind of 1/2 orange and pulp of 1 orange</small><br /> +<small>Put butter, sugar, orange juice and rind into bowl. Cut pulp from orange, removing +skin and seeds, and add. Beat all together until smooth. Fold in +beaten egg white. Spread this icing on layer used for top of cake. +While icing is soft, sprinkle with unsweetened chocolate shaved +in fine pieces with sharp knife (use 1/2 square). To remaining +icing add 2-1/2 squares unsweetened chocolate which has +been melted, Spread this thickly between layers and +on sides of cake.</small></div> + +<p><span class='pagenum'><a name="Page_300" id="Page_300">[300]</a></span></p> +<div class="figcenter" style="width: 325px;"> +<img src="images/illus092a.jpg" width="325" height="227" alt="Baby" title="Baby" /> +</div> + + +<div class='center'><b><i>"Holds Like Daddy's"</i></b></div> +<div class='center'><br />Not only that, but it is made with the <i>same care</i><br /> +and of the same <i>quality</i> as Daddy's.<br /></div> + +<div class="figleft" style="width: 185px;"> +<img src="images/illus092b.jpg" width="185" height="300" alt="Garter" title="Garter" /> +</div> + + +<div class='right'> +<table border="0" cellpadding="0" cellspacing="0" summary="Baby Midget Velvet Grip Hose Supporter"> +<tr><td align='left'><b>The Baby Midget</b></td></tr> +<tr><td align='left'><img src="images/illus092c.png" width="125" height="31" alt="Velvet Grip" title="Velvet Grip" /> +</td></tr> +<tr><td align='left'><b><span style="margin-right: 4em;">Hose Supporter</span></b></td></tr> +</table></div> + +<p>Has taken the place of all +makeshifts ever known for +holding up baby's tiny socks—equipped +with that exclusive +feature found only on Velvet +Grip garters for "grown-ups"—namely +the</p> + +<div class='center'><b>All-Rubber<br /> +Oblong Button</b><br /> + +<i>Sold everywhere or sent<br /> +postpaid</i><br /> + + +<b>Lisle 12 cents</b> <b>Silk 18 cents</b><br /> +——————<br /> +<b><big>George Frost Company</big><br /> +568 Tremont St., Boston</b><br /> + + +Makers of the famous<br /> + +<b>Boston Garter for Men</b></div> + + + +<hr style="width: 45%;" /> +<p><span class="smcap">Query No. 4248.</span>—"Will you please give +me a recipe for Canned Pimientoes?"</p> + + + +<h3><br />Canned Pimientoes</h3> + +<p>Cut round the stem of each, and with +a small, sharp knife remove the seeds and +the white partitions inside. Set on a +baking sheet in a hot oven until the thin +outside skin puffs and cracks, then remove +it with a small, sharp knife. Or they +may be scalded, then dipped into cold +water and the skin be carefully removed. +Sometimes the skin is left on. Now +press each one flat, and arrange them in +layers, alternately overlapping one another, +in the jars, without liquid, and +process for twenty-five to thirty-five +minutes at 212 deg. Fah. During the +processing a thick liquid should exude, +covering the pimientoes.</p> + + + +<hr style="width: 65%;" /> +<p><span class="smcap">Query No. 4249.</span>—"I should like a recipe for +New York Ice Cream."</p> + + + +<h3><br />Classes of Ice Cream</h3> + +<p>There are three distinct classes of Ice +Cream: The Philadelphia, which is +supposed to be made of heavy cream; the +French, which is made with eggs on a +soft custard foundation; and the so-called +American, which is made on the +foundation of a thin white sauce. All +three classes are made in New York, and +in every other large city, but we have +never heard that any special recipe for +ice cream is peculiar to New York. The +less expensive forms of cream, in that and +every other city, are those based on a +thin white sauce, sweetened, flavored, and +frozen.</p> + + + +<hr style="width: 65%;" /> +<p>It was the custom of the congregation +to repeat the Twenty-third Psalm in concert, +and Mrs. Armstrong's habit was to +keep about a dozen words ahead all the +way through. A stranger was asking one +day about Mrs. Armstrong. "Who," he +inquired, "was the lady who was already +by the still waters while the rest of us +were lying down in green pastures?"</p> + +<div class='sig'> +<i>Metropolitan.</i><br /></div> + + + +<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_301" id="Page_301">[301]</a></span></p> + +<div class="figcenter" style="width: 600px;"> +<img src="images/illus094.jpg" width="600" height="856" alt="The Finest Relish with Beef as well as Poultry" title="The Finest Relish with Beef as well as Poultry" /> +</div> + + + +<div class='bbox'> + +<h2> +"Choisa"<br /> +<small>Orange Pekoe</small><br /> +Ceylon Tea</h2> + + + +<div class='center'> +<table border="0" cellpadding="4" cellspacing="0" summary="Choisa Tea"> +<tr><td align='center'><br /> +<big><b>Pre-War</b></big><br /> +<b><big>Prices</big></b><br /> +<br /> +<b>1-lb. Cartons, 60 cents</b><br /> +<b>1/2-lb. Cartons, 35 cents</b><br /></td><td align='center'><img src="images/illus095a.png" width="126" height="200" alt="Choisa Tea" title="Choisa Tea" /> +</td></tr> +</table></div> + +<div class='center'> +<b><big>Pre-War Quality</big></b><br /> +<br /> +<b>We invite comparison with any tea</b><br /> +<b>selling under $1.00 a pound</b><br /> +<br />———————————<br /> +<big><b>S. S. PIERCE CO.</b></big><br /> +<b>BOSTON BROOKLINE</b><br /> +</div></div> + + +<div class='center'> <table class="marsh" summary="marsh"> +<tr><td align='left'><br /><br /><br /><br /><br /><br /> +<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /> + + + +<div class='center'> +<table border="0" cellpadding="0" cellspacing="0" summary="Baked Apples with Marshmallows Ingredients"> +<tr><td align='left'>6 apples </td><td align='left'>3/4 cup boiling water</td></tr> +<tr><td align='left' colspan='2'>1/2 box Campfire Marshmallows</td></tr> +<tr><td align='left' colspan='2'>1 tablespoon butter</td></tr> +</table></div> + + +<div class='blockquot2'> +<p>Wipe apples, remove core, cut through skin +half way down to make points and place in +baking dish. Reserve six Campfire Marshmallows, +cut remainder in pieces and put in +center of apples. Put bits of butter on top.</p> + +<p>Surround apples with water and bake in hot +oven until soft, basting frequently. Be very +careful that they do not lose their shape. +Remove from oven, put a whole marshmallow +in the top of each apple, and return to oven +until slightly brown.</p> + +<p>Surround with the syrup from +the pan and serve hot or cold +with cream.</p> + +<p><i>Recipes on each package</i></p> +</div> +<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></td> +</tr></table></div> + +<div class='center'><small>Buy advertised Goods—Do not accept substitutes</small></div> + +<p><span class='pagenum'><a name="Page_303" id="Page_303">[303]</a></span></p> + +<div class="figcenter" style="width: 400px;"> +<img src="images/illus097b.png" width="400" height="382" alt="Baker's Coconut" title="Baker's Coconut" /> +</div> + +<h2><i>... and Cook says there's<br />a secret behind the flavor</i></h2> + +<div class='blockquot'> +Baker's Coconut has that tempting flavor of the ripe coconut fresh from +the Tropics. <span class="smcap">You'll</span> note its goodness the very first time you try it. +You'll realize, too, that coconut is real food, delicious and +nourishing—as well as a garnish for other foods.<br /> +<br /> +There IS a secret behind the wonderful flavor of Baker's. See if YOU can +find it in the can.<br /> +<br /> +<i><b>In the can:</b></i>—Baker's Fresh Grated Coconut—canned in it's own milk.<br /> +<br /> +<i><b>In the package:</b></i>—Baker's Dry Shred Coconut—sugar-cured—for those +who prefer the old-fashioned kind.<br /> +<br /> +Have YOU a copy of the Baker Recipe Booklet? If not write for it +NOW—it's free.<br /> +<br /> +THE FRANKLIN BAKER COMPANY, PHILADELPHIA, PA.</div> +<div class="figcenter" style="width: 400px;"> +<img src="images/illus097c.png" width="400" height="70" alt="Baker's Coconut: FIRST FOR FLAVOR" title="Baker's Coconut: FIRST FOR FLAVOR" /> +</div> +<p><span class='pagenum'><a name="Page_304" id="Page_304">[304]</a></span></p> + + + +<div class='bbox5'> +<div class='center'> +DELICIOUS AND SUSTAINING<br /> +<big><b>DIABETIC</b></big><br /> +<big><b>FOODS</b></big><br /> +QUICKLY MADE WITH<br /> +<br /> +<div class='center'> +<table border="0" cellpadding="0" cellspacing="0" summary="Hepco Flour ad"> +<tr><td align='center'>RICH IN<br /> +PROTEIN<br /> +AND FAT<br /></td><td align='center'><img src="images/illus098.png" width="100" height="53" alt="Hepco Flour" title="Hepco Flour" /> +</td><td align='center'>CONTAINS<br /> +PRACTICALLY<br /> +NO STARCH<br /></td></tr> +</table></div> + +————————————— +<br /><i>Twenty Cents Brings a General Sample</i><br /> +————————————— +<br /><b>Thompson's Malted Food Company</b><br /> +17 River Drive Waukesha, Wisconsin<br /> +</div></div> + + + +<hr style="width: 65%;" /> +<h2>SERVICE TABLE WAGON</h2> + +<div class="figleft" style="width: 200px;"> +<img src="images/illus98b.jpg" width="200" height="189" alt="IT SERVES YOUR HOME AND SAVES YOU TIME" title="IT SERVES YOUR HOME AND SAVES YOU TIME" /> +<span class="caption"><small>IT SERVES YOUR HOME AND SAVES YOU TIME</small></span> +</div><div class='unindent'> +Large Broad Wide Table +Top—Removable Glass +Service Tray—Double +Drawer—Double +Handles—Large Deep +Undershelves—"Scientifically +Silent"—Rubber +Tired Swivel Wheels. +A high grade piece of furniture +surpassing anything +yet attempted for +GENERAL UTILITY, +ease of action, and absolute +noiselessness. Write +now for descriptive pamphlet +and dealer's name.<br /> + +<br /> +COMBINATION PRODUCTS CO.<br /> +5041 Cunard Bldg., Chicago, Ill.<br /> +<br /><br /><br /><br /><br /></div> + + + +<div class='bbox6'> +<h3>Domestic Science</h3> +<div class='center'>Home-Study Courses<br /> +<br /> +Food, health, housekeeping, clothing, children.<br /> +</div><div class='unindent'> +<i>For Homemakers and Mothers; professional +courses for Teachers, Dietitians, Institution +Managers, Demonstrators, Nurses, Tea Room +Managers, Caterers, "Cooking for Profit," etc.</i><br /> +<br /> +"<span class="smcap">The Profession of Home-Making</span>," 100 +page handbook, <i>free</i>. <span class="smcap">Bulletins</span>: "Free-hand +Cooking," "Food Values," "Ten-Cent Meals," +"Family Finance," "Art of Spending"—10c ea.<br /></div> +<div class='center'> +<b>American School of Home Economics<br /> +(Chartered in 1915) 503 W. 69th St., Chicago, Ill.</b></div></div> + + +<hr style="width: 65%;" /> + + +<h2> +Dress Designing Lessons<br /> +FREE<br /> +</h2> +<div class="figleft" style="width: 75px;"> +<img src="images/illus98c.png" width="75" height="200" alt="Woman" title="Woman" /> +</div> + +<div class='center'>Women—Girls—15 or over, can easily learn Dress<br /> +and Costume Designing during their spare moments<br /> +IN TEN WEEKS<br /> +<br /> +<b>Dress and Costume Designers<br /> +Frequently Earn</b> +<br /> +<b>$45 to $100 a Week</b> + +<b>Many Start Parlors in +Their Own Homes</b> +<div class='center'> +<table border="0" cellpadding="4" cellspacing="0" summary="Sewing Lessons Ad"> +<tr><td align='center'>Every woman who now<br /> +does plain sewing<br /> +should take up<br /> +Designing<br /> +<br /><div class='bbox7'> +Hundreds Learn<br /> +Millinery by Mail</div> +</td><td align='left'> +<div class='bbox8'> +Cut and Mail to<br /> + +<span style="margin-left: 2em;">Franklin Institute,</span><br /> +<span style="margin-left: 4em;">Dept. R 640</span><br /> +<span style="margin-left: 6em;">Rochester, N.Y.</span><br /> +<br /> +Send me AT ONCE free<br /> +<span style="margin-left: 2em;">sample lessons in the subject</span><br /> +<span style="margin-left: 4em;">here checked.</span><br /> +<br /> +□<b>Dress Designing</b> □<b>Millinery</b> +<br /> +Name _______________________________<br /> +Address _____________________________<br /></div> +</td></tr> +</table></div> + +<hr style="width: 65%;" /> +<p><span class='pagenum'><a name="Page_305" id="Page_305">[305]</a></span></p> + + + + +<div class="figcenter" style="width: 400px;"> +<img src="images/illus100a.png" width="400" height="124" alt="Mrs. Knox's Page" title="Mrs. Knox's Page" /> +</div> + +<div class='bbox'> + +<h3><br />Household Discoveries with Gelatine</h3> + +<div class='unindent'><big>H</big>OUSEKEEPERS everywhere are constantly sending me new and unusual uses +for gelatine. These hints are so interesting that I am giving as many as possible +here, together with one of my own gelatine specialties. If you, too, have discovered +some new use for Knox Gelatine, send it to me that I may publish it on this page.</div> + +<h4>A DELICIOUS THANKSGIVING DESSERT</h4> + + + +<div class='center'> +<table border="0" cellpadding="0" cellspacing="0" summary="Thanksgiving dessert ingredients"> +<tr><td align='left'>1 envelope Knox Sparkling Gelatine </td><td align='left'>1 cup maple syrup</td></tr> +<tr><td align='left'><small>1/2</small> cup cold water</td><td align='left'>2 cups cream</td></tr> +<tr><td align='left'>White of 1 egg</td><td align='left'><small>1/4</small> pound nut meats, chopped</td></tr> +<tr><td align='left'>1 teaspoonful vanilla</td><td align='left'><small>1/8</small> teaspoonful salt</td></tr> + +</table></div> + + + +<p>Soften the gelatine in the cold water ten minutes and dissolve over hot water. Heat the maple +syrup and pour on the beaten white of the egg, beating until very light. Beat in the gelatine and, +when cool, fold in the cream, beating well, and add vanilla, salt and nut meats. Line mold with +lady fingers or slices of stale sponge cake. Turn in the cream and chill.</p> + + +<h4><i>For after-dinner candies, try Knox Gelatine mints</i></h4> + +<p>Fruit juices, from canned or "put-up" fruits, need not be served with the fruit +but poured off, saved and made into Knox Gelatine desserts and salads. The juice +from canned strawberries, loganberries, or blackberries makes a most delicious jelly +when combined with Knox Gelatine, or with nuts, cheese and lettuce, a delightful +fruit salad.</p> + +<p>Canned apricot juice, jellied with spices and grated orange rind, makes an appetizing +relish for meat or fish.</p> + +<p>Canned pineapple juice, molded with sliced tomatoes or cucumbers, makes a +most unusual jellied salad.</p> + +<p>In these fruit juice desserts and salads, use one level tablespoonful Knox Gelatine +for every two cups of juice, or two level teaspoonfuls to a cup of liquid. First soften +gelatine in cold water and add fruit juice, heated sufficiently to dissolve gelatine. +Pour into wet molds and chill.</p> + +<p>Bread crumbs, rice and nuts, combined with Knox Gelatine, make a nutritious +"Vegetarian Nut Loaf." This may be used in place of meat and is appropriate for +a simple home luncheon or dinner. See detailed recipe, page 5, of the Knox booklet, +"Food Economy."</p> + + +<h4>MANY GELATINE DISCOVERIES IN KNOX BOOKLETS</h4> + +<p>There are many additional uses for gelatine in my recipe booklets, "Dainty Desserts" and +"Food Economy," which contain recipes for salads, desserts, meat and fish molds, relishes, candies, +and invalid dishes. They will be sent free for 4 +cents in stamps and your grocer's name.</p> + +<div class='center'> +<table border="0" cellpadding="4" cellspacing="0" summary="Knox gelatine boxes and further ad"> +<tr><td align='left'><img src="images/illus100b.png" width="130" height="150" alt="Knox Sparkling Gelatin box" title="Knox Sparkling Gelatin box" /> +</td><td align='left'><div class='center'>——————</div> + +<p><small>Any domestic science teacher can have sufficient gelatine +for her class, if she will write me on school stationery, stating +quantity and when needed.</small></p> + +<div class='center'>——————<br /> + + +<b>"Wherever a recipe calls for Gelatine—think of KNOX"</b><br /> +<br /> +MRS CHARLES B. KNOX<br /> +KNOX GELATINE<br /> +<b>107 Knox Avenue</b> <b>Johnstown, N. Y.</b><br /></div> +</td><td align='left'><img src="images/illus100c.png" width="129" height="150" alt="Knox Acidulated Gelatine box" title="Knox Acidulated Gelatine box" /> +</td></tr> +</table></div></div></div> + + +<div class='center'><small>Buy advertised Goods—Do not accept substitutes</small></div> +<p><span class='pagenum'><a name="Page_306" id="Page_306">[306]</a></span></p> +<div class='bbox'> +<div class="figcenter" style="width: 500px;"> +<img src="images/illus101b.png" width="500" height="245" alt="A Delicious and Sustaining Breakfast" title="A Delicious and Sustaining Breakfast" /> +</div> + +<h2>A Delicious and<br /> +<span style="margin-left: 6em;">Sustaining Breakfast</span></h2> +<div class="figright" style="width: 146px;"> +<img src="images/illus101c.png" width="146" height="250" alt="Malt Breakfast Food" title="Malt Breakfast Food" /> +</div> +<div class='unindent'>All the wholesome, +nutritious food elements +of wheat and +malt are combined in</div> +<div class='center'><b>MALT</b><br /> +<b>BREAKFAST</b><br /> +<b>FOOD</b></div> + +<div class='unindent'>With cream or milk, +it makes a healthful, +substantial morning +meal for the whole +family. At grocers,—in +the blue and yellow +package with the +little Dutch girl on it.</div> + +<div class='center'>Try it—tomorrow<br /> +<br /> +<b>THE MALTED CEREALS CO.</b><br /> +<b>Burlington, Vermont</b></div> +</div> +<p><br /></p> + +<div class='bbox'> +<h2>DELISCO</h2> + + +<div class='center'> +<table border="0" cellpadding="4" cellspacing="0" summary="Delisco"> +<tr><td align='left'><img src="images/illus101d.png" width="186" height="250" alt="DELISCO" title="DELISCO" /> +</td><td align='left'><div class='center'><b><big>The Most</big><br /> +<big>Delicious</big><br /> +<big>Substitute</big><br /> +<big>for Coffee</big><br /> +<big>Drinkers</big></b><br /> +<br /> +<span class='u'><i>Endorsed by<br /> +Physicians and<br /> +Professor Allyn<br /> +of Westfield</i></span></div></td></tr> +</table></div> + + + + +<div class='center'>Soothes the nerves, equals in taste<br /> +and aroma the choicest grades of<br /> +coffee, without the caffeine effects</div> +<div class='bbox10'> +<div class='center'>Delisco contains 21% protein</div> +</div> +<div class='center'>For Children, Adults and Invalids<br /> +<br /> +At your Grocer's—50 cup pkg.—48c<br /> +By Parcel Post Prepaid:<br /> +1 package 55c; 2 packages $1.00<br /> +<br /> +Sawyer Crystal Blue Co.<br /> +Sole Selling Agents<br /> +88 Broad Street, Boston, Mass.<br /> +<br /> + +<div class='center'> +<table border="0" cellpadding="0" cellspacing="0" summary="Local agents wanted"> +<tr><td align='right'><img src="images/leftindex.png" width="25" height="16" alt="left index" title="left index" /></td><td align='center'><b>LOCAL AGENTS WANTED</b></td><td align='left'><img src="images/rightindex.png" width="25" height="16" alt="right index" title="right index" /></td></tr> +</table></div><br /> +</div></div> + +<hr style='width: 65%;' /> +<div class='blockquot2'> +<p>Mother: "No, Bobbie, I can't allow +you to play with that little Kim boy. He +might have a bad influence over you."</p> + +<p>Bobbie: "But, mother, can I play +with him for the good influence I might +have over him?"—<i>New York Globe.</i></p></div> +<hr style='width: 65%;' /> +<p><span class='pagenum'><a name="Page_307" id="Page_307">[307]</a></span></p> + +<div class='center'> <table class="hebe" summary="hebe"> +<tr><td align='left'><br /><br /><br /><br /><br /><br /> + +<div class='unindent'>Some HEBE<br /> +Suggestions<br /> +————<br /> +Tomato Puree<br /> +————<br /> +Chicken Pattie<br /> +————<br /> +Veal Fricassee<br /> +————<br /> +Salad Dressings<br /> +————<br /> +Doughnuts<br /> +————<br /> +Waffles<br /> +————<br /> +Pumpkin Pie<br /> +————<br /> +Puddings</div> +</td></tr></table></div> +<h3>Try this recipe for Gingerbread<br /> +<span style="margin-left: 6em;">—delicious and economical</span></h3> + + + +<div class='center'> +<table border="0" cellpadding="0" cellspacing="0" summary="Recipe Ingredients"> +<tr><td align='left'>2 cups flour</td></tr> +<tr><td align='left'>1/4 teaspoon salt</td></tr> +<tr><td align='left'>1 teaspoon ginger</td></tr> +<tr><td align='left'>1/2 teaspoon soda</td></tr> +<tr><td align='left'>1/2 teaspoon mace</td></tr> +<tr><td align='left'>1 egg beaten</td></tr> +<tr><td align='left'>1/2 cup HEBE diluted with 2 tablespoons water</td></tr> +<tr><td align='left'>1 cup seedless raisins</td></tr> +<tr><td align='left'>1/4 cup brown sugar</td></tr> +<tr><td align='left'>1/4 cup butter</td></tr> +<tr><td align='left'>1/2 cup corn syrup</td></tr> +<tr><td align='left'>1/2 cup molasses</td></tr> +</table></div> + +<div class="figleft" style="width: 165px;"> +<img src="images/illus103b.jpg" width="165" height="250" alt="Hebe can" title="Hebe can" /> +</div> + +<p>Sift flour, salt, soda and spices +into bowl. Melt together HEBE, +water, sugar, butter, syrup and +molasses. Cool slightly and add to +dry ingredients with egg and raisins. +Turn into greased and floured cake +tin and bake in moderate oven for +an hour.<br /><br /></p> + +<p>You'll love gingerbread made +this way. It's a good wholesome +food and an always welcome dessert. +HEBE gives it that good +rich flavor and the fine texture +that makes it melt in your mouth—and +HEBE adds nutriment too.</p> + +<p>HEBE is pure skimmed milk +evaporated to double strength +enriched with cocoanut fat. In +cooking it serves a threefold +purpose—to moisten, to shorten +and to enrich.</p> + +<div class='center'><i><b>Order HEBE today from your grocer and write to us for the free +HEBE book of recipes. Address 4315 Consumers Building, Chicago</b></i><br /> + +<br /> +THE HEBE COMPANY<br /> +Chicago Seattle<br /></div> + + +<p><span class='pagenum'><a name="Page_308" id="Page_308">[308]</a></span></p> + + +<div class='center'> +<table border="0" cellpadding="4" cellspacing="0" summary="Page 308 ads"> +<tr><td align='left'><div class="figcenter" style="width: 300px;"> +<img src="images/illus104a.jpg" width="300" height="171" alt=""WIN-A-SPIN" TOPS" title=""WIN-A-SPIN" TOPS" /> +</div> +<h3>"WIN-A-SPIN" TOPS</h3> +<div class="figleft" style="width: 100px;"> +<img src="images/illus104b.png" width="100" height="95" alt="Pohlson logo" title="Pohlson logo" /> +</div><p>Fortune may smile on the winner. White for fame, pink +for gold and blue for happiness. The longest spinner is the +winner. Box of 3 tops, <i>50c. postpaid</i>. (Ask for +No. 4249.) Our catalog shows hundreds of novel, +inexpensive gifts for young and old. Send for a +copy today and make your Christmas shopping +a pleasure. See the <i>Pohlson</i> things in stores and +gift shops. Look for the Pohlson seal of distinction.</p> + +<p><b>POHLSON Gift Shop</b> <b>Pawtucket, R. I.</b></p> +</td><td align='center'><div class="figcenter" style="width: 300px;"> +<img src="images/illus104c.png" width="300" height="151" alt="Shurdone CAKE and MUFFIN TESTER" title="Shurdone CAKE and MUFFIN TESTER" /> +</div> + + +<h3><i>CAKE and MUFFIN TESTER</i></h3> + + +Convenient, Sanitary and Hygienic<br /> +Year's Supply for a Dime. Send 10c. (Stamps or Coin) to<br /> +<br /> +<b>PERCY H. HOWARD</b><br /> +<b>2 Central Square</b> <b>Cambridge, Mass.</b><br /> +</td></tr> +<tr><td align='center' rowspan='2'><i>We wish the following back numbers +of</i> <big><b>AMERICAN COOKERY</b></big> + + + +<div class='center'> +<table border="0" cellpadding="0" cellspacing="0" summary="Dates wanted"> +<tr><td align='left'>June 1915</td></tr> +<tr><td align='left'>May 1917</td></tr> +<tr><td align='left'>December 1919</td></tr> +<tr><td align='left'>June 1920</td></tr> +<tr><td align='left'>November 1920</td></tr> +<tr><td align='left'>March 1921</td></tr> +</table></div> + + +<br />and will remit one dollar to any one sending us +the above SET of SIX numbers<br /> + +(<i>We desire only complete sets of 6 numbers</i>)<br /> +<br /> + +<b><big>The Boston Cooking School Magazine Co.</big></b><br /> +BOSTON, MASS.<br /> +</td><td align='center'><div class='bbox3'> +<b><big>SALAD SECRETS</big></b><br /> + +<b>100 recipes. Brief but complete. 15c by mail. 100 Meatless +recipes 15c. 50 Sandwich recipes 15c. All three 30c.</b><br /> + +<b>B. R. BRIGGS, 250 Madison St., Brooklyn, N. Y.</b></div></td></tr> +<tr><td align='center'><h3>"Ten-Cent Meals"</h3> + +<b>42 Meals</b> with receipts and directions for preparing each. 48 pp. 10c.<br /> + +<b>Am. School of Home Economics, 503 W. 69th St., Chicago</b></td></tr> +</table></div> + + + + + + + + +<hr style="width: 65%;" /> +<h2>The Silver Lining</h2> + +<h3>It's Only Old Pot Liquor, After All</h3> + +<div class='center'>Respectfully dedicated to the eminent scientist, +Dr. H. Barringer Cox</div> + + +<div class='unindent'><big>S</big>OUTHERNERS have been rather +amused to read lately that the favorite +dish of the children and the colored +people, "Pot Liquor," that is the liquid in +which turnip greens, beans, etc., with +bacon, have been boiled, has now been +pronounced a most valuable food by +scientists. "Pot Liquor" is usually eaten +with "corn pone," that is, plain corn +bread.</div> + +<div class='poem'> +I feel advanced and erudite,<br /> +<span style="margin-left: 1em;">Because I recently did read</span><br /> +Where skilful scientist did write<br /> +<span style="margin-left: 1em;">A column full of learned "feed."</span><br /> +<br /> +Oh, it was all about such things<br /> +<span style="margin-left: 1em;">As "vitamines" and kindred terms;</span><br /> +I read and read how some food brings<br /> +<span style="margin-left: 1em;">Eviction to the naughty germs.</span><br /> +<br /> +I read of how we all should eat<br /> +<span style="margin-left: 1em;">The "essence" strong of turnip greens,</span><br /> +And oh, he showed in language meet<br /> +<span style="margin-left: 1em;">For science that he did "know beans."</span><br /> +<br /> +My head did almost ache with weight<br /> +<span style="margin-left: 1em;">Of all the learning I obtained;</span><br /> +And when I read, through language great,<br /> +<span style="margin-left: 1em;">I marvelled at the knowledge gained.</span><br /> +<br /> +Black "Mammy" would have never known<br /> +<span style="margin-left: 1em;">A germ. Alas! that she has died</span><br /> +Before her nurslings' feast, "corn pone"<br /> +<span style="margin-left: 1em;">In juice of greens was glorified.</span><br /> +<br /> +Please, Mr, Scientist, so wise,<br /> +<span style="margin-left: 1em;">Since you "pot liquor" do so raise</span><br /> +To nth degree, nutrition size,<br /> +<span style="margin-left: 1em;">Send us another screed to praise</span><br /> +<br /> +In learned phrase, "pot liquor's" true<br /> +<span style="margin-left: 1em;">And constant partner, good "'corn pone";</span><br /> +Oh, we "down South" do beg of you<br /> +<span style="margin-left: 1em;">Leave not our childhood's friend alone;</span><br /> +<br /> +But drop in scientific stew—<br /> +<span style="margin-left: 1em;">Of course in language hard to read—</span><br /> +A "corn pone hunk"—we promise you<br /> +<span style="margin-left: 1em;">A noble, satisfying "feed."</span><br /> +<br /> +Then honorable mention take<br /> +<span style="margin-left: 1em;">Our "side meat," then such generous share,</span><br /> +Such unction and such healing make<br /> +<span style="margin-left: 1em;">As "inner consciousness" should bear.</span><br /> +<br /> +In earlier days we only knew<br /> +<span style="margin-left: 1em;">"Pot Liquor" and we did not bow</span><br /> +To "vitamines," Alas! 'tis true,<br /> +<span style="margin-left: 1em;">Bacon, a real aristocrat is now.</span><br /> +<br /> +Oh, so advanced I feel, for I—<br /> +<span style="margin-left: 1em;">No science in my cranium small—</span><br /> +In learned dress, old friend do spy—<br /> +<span style="margin-left: 1em;">It's only our "Pot Liquor" after all.</span><br /> +</div> + +<div class='sig'> +<span class="smcap">By M. E. Henry-Ruffin.</span><br /> +</div> +<hr style="width: 65%;" /> +<p><span class='pagenum'><a name="Page_309" id="Page_309">[309]</a></span></p> +<div class="figleft" style="width: 200px;"> +<img src="images/illus106.png" width="200" height="201" alt="H" title="H" /> +</div> +<div class='big'> +<br /><br />ere are some of—Mrs. +Rorer's Standard +Books of peculiar interest +just at this time:<br /><br /><br /></div> + + +<div class='bbox'> +HOME CANDY MAKING<br /> +<div class="blockquot"> +Has an appealing sound. The idea of making candy is enticing. And here +are ways easily understood for making all sorts of delicious confections. +The directions are plain and easily followed.</div> + +<div class='center'><b>Bound in cloth, 75 cents; by mail, 80 cents</b><br /><br /></div> + +CAKES, ICINGS AND FILLINGS + +<div class="blockquot"> +This is another book that has an appeal. Every housewife has pride in her +knowledge of cake making, or at least likes to have them for her home and +her guests. Well, here are recipes in abundance.</div> + +<div class='center'><b>Bound in cloth, $1.00; by mail, $1.10</b><br /><br /></div> + +KEY TO SIMPLE COOKERY + +<div class="blockquot"> +A new-plan cook book. Its simplicity will commend it to housewives, for +it saves time, worry and expense. By the way, there is also the layout of +a model kitchen, illustrated, that will save many steps in the daily work.</div> + +<div class='center'><b>Bound in cloth, $1.25; by mail, $1.40</b><br /><br /></div> + +DAINTIES + +<div class="blockquot"> +Contains Appetizers, Canapes, Vegetable and Fruit Cocktails, Cakes, +Candies, Creamed Fruits, Desserts, Frozen Puddings, etc.</div> + +<div class='center'><b>Bound in cloth, $1.00; by mail, $1.10</b><br /><br /></div> + +PHILADELPHIA COOK BOOK + +<div class="blockquot"> +A famous cook book, full of all the brightest things in cookery. Hundreds +of choice recipes, all good, all sure, that have stood the test by thousands +of housewives. The beginner can pin her faith on these tried recipes, and +the good cook can find lots to interest her.</div> + +<div class='center'><b>Bound in cloth, $1.50; by mail, $1.65</b><br /><br /></div> + +MY BEST 250 RECIPES + +Mrs. Rorer's own selection of the choicest things in every department of +cookery, as for instance, 20 Best Soups, 20 Best Fish Recipes, 20 Best Ways +for Meat, 20 Best Vegetable Recipes, and so on through the whole range +of table food. <b>Bound in cloth, $1.00; by mail, $1.10</b></div> +<div class='bbox'> +<div class='center'> +For sale by Boston Cooking-School Magazine, Co., Department and Bookstores, or<br /> +<b>ARNOLD & COMPANY, 420 Sansom St., Philadelphia</b><br /> +</div></div> + +<div class='center'><small>Buy advertised Goods—Do not accept substitutes</small></div> +<p><span class='pagenum'><a name="Page_310" id="Page_310">[310]</a></span></p> + +<p><small><b>No. 4244</b></small><br /></p> + +<h3><big>DAINTY +DORIS</big></h3><div class="figright" style="width: 219px;"> +<img src="images/illus107a.jpg" width="219" height="250" alt="Dainty Doris" title="Dainty Doris" /> +</div> + + +<div class='blockquot'>Bringing 8 yards of +finely-woven washable +silk lingerie +tape with bodkin, +all ready for running. +Your choice +of pink or blue +in delicate shades, +85c post paid. Just +one of hundreds of +equally attractive +things shown in our +catalog of +Gifts for every member of the family and for every gift +occasion. Select from our catalog and make your Christmas +shopping a pleasure. Send for it today. Look for the +POHLSON things in stores and gift shops of your town.<br /></div> +<div class="figcenter" style="width: 96px;"> +<img src="images/illus107b.jpg" width="96" height="100" alt="Pohlson Gifts" title="Pohlson Gifts" /> +</div> + + +<div class='center'><b>POHLSON GIFT SHOP, Pawtucket, R. I.</b></div> + +<hr style='width: 45%;' /> +<div class="figleft" style="width: 97px;"> +<img src="images/illus107d.png" width="97" height="250" alt="Lightning Mixer" title="Lightning Mixer" /> +</div> +<div class='center'> +<i>PRACTICAL CHRISTMAS GIFT</i><br /> + +<b>ROBERTS</b><br /> + +<big><b>Lightning Mixer</b></big><br /> + +<i>BEATS EVERYTHING</i><br /></div> + + +<div class='unindent'>Beats eggs, whips cream, churns butter, mixes +gravies, desserts and dressings, and does the +work in a few seconds. Blends and mixes +malted milk, powdered milk, baby foods and +all drinks.</div> + +<div class="blockquot">Simple and Strong. Saves work—easy +to clean. Most necessary household +article. Used by 200,000 housewives +and endorsed by leading household +magazines.</div> + +<div class='unindent'>If your dealer does not carry this, we will send +prepaid quart size $1.25, pint size 90c. Far +West and South, quart $1.40, pint $1.00.</div> +<div class='center'> +<b>Recipe book free with mixer.</b><br /> + +<b>NATIONAL CO. CAMBRIDGE 39, BOSTON, MASS.</b></div> + + +<hr style='width: 45%;' /> + +<div class='blockquot2'><b><big>PERSONAL BODY DEVELOPMENT</big> The correct +method of +obtaining a Perfect Figure, overcoming Nervousness, Constipation, +Biliousness, Flabbiness of flesh and thinness of body.</b></div> + +<div class='center'><i><b>Price, $1.00. Fully Guaranteed.</b></i><br /> + +<b>THE NEW IDEAS CO. 14 Collins Bldg., LIMA, OHIO</b><br /> +</div> + +<hr style='width: 45%;' /> + +<div class="figleft" style="width: 200px;"> +<img src="images/illus107c.png" width="200" height="139" alt="Quarts Only" title="Quarts Only" /> +</div> + +<div class='blockquot2'><b><big>FREE FOR 30 DAYS</big></b> Have you ever wanted +to obtain the <b>CREAM</b> +from a bottle of <b>MILK</b>? This <b>SEPARATOR</b> +does it <b>PERFECTLY</b>. Send this ad., your +name and address, and we will send one. +Pay postman 50 cents. Use for 30 days; if +not entirely <b>SATISFACTORY</b> return and +we will refund your money.</div> + +<div class='center'> +<b>B. W. J. COMPANY, Dept. A.C.</b><br /> +<b>1996 Indianola Ave., Columbus, Ohio</b><br /> +</div> + +<hr style='width: 45%;' /> + + +<h3>A Dishwasher for $2.50!</h3> + +<div class='blockquot2'>Keeps hands out of the water, no wiping of dishes, saves 1/2 the +time. Consists of special folding dishdrainer, special wire +basket, 2 special long-handled brushes. Full directions for use. +Sent prepaid for $2.50. Full refund if not satisfactory.</div> + +<div class='center'><b>Am. School of Home Economics, 503 W. 69th. St., Chicago</b></div> +<hr style='width: 65%;' /> + + +<p>Foreman: "What are you doin' of, +James?"</p> + +<p>Bricklayer: "Sharpenin' a bit o' +pencil."</p> + +<p>Foreman: "You'll 'ave the Union +after you, me lad. That's a carpenter's +job."—<i>Punch.</i></p> + +<hr style='width: 65%;' /> + +<h3>"Home-Making as a Profession"</h3> + +<div class='unindent'><big>H</big>OME-MAKING is the greatest +of all the professions—greatest +in numbers and greatest in its +influence on the individual and on society. +All industry is conducted for the home, +directly or indirectly, but the industries +directly allied to the home are vastly +important, as the food industries, clothing +industries, etc. Study of home economics +leads directly to many well paid +vocations as well as to home efficiency.</div> + +<p>Since 1905 the American School of +Home Economics has given home-study +courses to over 30,000 housekeepers, +teachers, and others. The special textbooks +have been used for class work in +over 500 schools.</p> + +<p>Of late years, courses have been developed +fitting for many well paid positions:—Institution +Management, Tea +Room and Lunchroom Management, +Teaching of Domestic Science, Home +Demonstrators, Dietitians, Nurses, Dressmaking, +"Cooking for Profit." Home-Makers' +Courses:—Complete Home +Economics, Household Engineering, Lessons +in Cooking, The Art of Spending.</p> + +<p>BULLETINS: Free-Hand Cooking, +Ten-cent Meals, Food Values, Family +Finance, Art of Spending, Weekly Allowance +Book, <i>10c. each</i>.</p> + +<p>Details of any of the courses and interesting +80-page illustrated handbook, +"The Profession of Home-Making" sent +on request. American School of Home +Economics, 503 W. 69th Street, Chicago.</p> + +<div class='sig'> +—<i>Adv.</i><br /></div> +<hr style='width: 65%;' /> +<p><span class='pagenum'><a name="Page_311" id="Page_311">[311]</a></span></p> + +<div class="figcenter" style="width: 588px;"> +<img src="images/illus109a.png" width="588" height="262" alt="Stickney and Poor's Poultry Seasoning Ad" title="Stickney and Poor's Poultry Seasoning Ad" /> +</div> + +<h2>THANKSGIVING TIME</h2> +<div class='center'>means company and lots of preparing<br /> +for the Feast<br /> + +<b><big>Turkey—Chicken—Roast Duck</big></b><br /> + +stuffed with dressing seasoned with<br /> + +<b><big>STICKNEY & POOR'S</big><br /> +<big>POULTRY SEASONING</big></b><br /> + +PIES<br /> + +Pumpkin—Squash—Mince<br /> + +all seasoned with<br /> + +<b>STICKNEY & POOR'S<br /> +DEPENDABLE SPICES</b><br /></div> +<div class='blockquot2'> +<small> Stickney & Poor's Seasonings have been used by New England +Housewives in preparing Thanksgiving dishes for more than a century.</small><br /> + +<small> Your Mother and Grandmother learned to depend upon them, +and you should, too, because they are always pure, full strength, and +of uniform quality.</small><br /> + +<small> Ask your grocer for Stickney & Poor's Seasonings.</small><br /> + +<div class='sig'> +<span style="margin-right: 1em;"><small>Your co-operating servant,</small></span><br /> +<small>"MUSTARDPOT."</small><br /> +</div></div> + + +<div class='center'>———————————</div> +<div class='center'> +<table border="0" cellpadding="4" cellspacing="0" summary=""> +<tr><td align='center'><div class="figcenter" style="width: 52px;"> +<img src="images/illus109b.png" width="52" height="71" alt="Mustard Pot" title="Mustard Pot" /> +</div></td><td align='center'><span class="smcap"><small>Stickney & Poor Spice Company</small></span><br /> + +<small>1815—Century Old—Century Honored—1921</small><br /> + +<small>Mustard-Spices BOSTON and HALIFAX Seasonings-Flavorings</small><br /> +<small>THE NATIONAL MUSTARD POT</small></td><td align='center'><div class="figcenter" style="width: 52px;"> +<img src="images/illus109b.png" width="52" height="71" alt="Mustard Pot" title="Mustard Pot" /> +</div></td></tr> +</table></div> + + +<div class='center'><small>Buy advertised Goods—Do not accept substitutes</small></div> + + +<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_312" id="Page_312">[312]</a></span></p> + +<div class='bbox'> +<h3>JUST THE THING FOR THE HOT WEATHER</h3> + +<div class='center'><b>Gossom's Cream Soups (in Powdered Form)</b><br /> +<b>Pure, Wholesome, Delicious</b></div> + +<div class="figleft" style="width: 300px;"> +<img src="images/illus110a.png" width="300" height="81" alt="Maiden America Gossom's Pure Concentrated Soups" title="Maiden America Gossom's Pure Concentrated Soups" /> +</div> + + + +<p>Quickly and +Easily Prepared.</p> + +<p>Simply add +water and boil +15 minutes and +you have a delightful soup, of high food value and low +cost. One 15 cent package makes 3 pints of soup.</p> + +<p>These soups do not deteriorate, so may be continually on +hand and thus found most convenient. The contents +also keep after opening.</p> + +<p>Split pea, Green pea, Lima, Celery, Black Bean, Clam +Chowder, Onion and (Mushroom 25c).</p> + +<p>Sample sent prepaid on receipt of 20 cents, or one dozen for +$1.75.</p> + +<p>For Sale by leading grocers 15 cents a package, 20 cents in +far West.</p> + +<div class='center'><b>Manufactured by<br /> +B. F. Gossom, 692 Washington St., Brookline, 46, Mass.</b></div> +</div> +<hr style='width: 65%;' /> + +<h2>"Free-Hand Cooking"</h2> + +<div class='blockquot'><i>Cook without recipes!</i> A key to cookbooks, correct proportions, +time, temperature; thickening, leavening, shortening, 105 fundamental +recipes. 40 p. book. 10 cents coin or stamps.</div> + +<div class='center'><b>Am. School of Home Economics, 503 W. 69th Street, Chicago</b></div> + +<hr style='width: 65%;' /> + +<div class='bbox5'> +<div class='center'> +<table border="0" cellpadding="0" cellspacing="0" summary="Gluten Flour ad"> +<tr><td align='left'><div class="figcenter" style="width: 69px;"> +<img src="images/illus110b.png" width="69" height="46" alt="Decorative X" title="Decorative X" /> +</div></td><td align='left'><b>Trade Mark Registered.</b><br /> +<h3>Gluten Flour</h3></td><td align='right'><div class="figcenter" style="width: 69px;"> +<img src="images/illus110b.png" width="69" height="46" alt="Decorative X" title="Decorative X" /> +</div> +</td></tr> +<tr><td align='center' colspan='3'><i><b>40% GLUTEN</b></i><br /> +Guaranteed to comply in all respects to<br /> +standard requirements of U. S. Dept. of<br /> +Agriculture.</td></tr> +<tr><td align='left'><div class="figcenter" style="width: 69px;"> +<img src="images/illus110b.png" width="69" height="46" alt="Decorative X" title="Decorative X" /> +</div> +</td><td align='center'><b>Manufactured by</b><br /> +<b>FARWELL & RHINES</b><br /> +<b>Watertown, N. Y.</b></td><td align='right'><div class="figcenter" style="width: 69px;"> +<img src="images/illus110b.png" width="69" height="46" alt="Decorative X" title="Decorative X" /> +</div> +</td></tr> +</table></div></div> + +<div class='center'><small>Buy advertised Goods—Do not accept substitutes</small></div> + + + +<hr style='width: 65%;' /> + +<div class='center'>Cream Whipping Made<br /> +Easy and Inexpensive</div> + +<h2><span class="smcap"><big>C</big><span class='u'>remo</span>-<big>V</big><span class='u'>esco</span></span></h2> + +<div class='center'>Whips Thin Cream<br /> +or Half Heavy Cream and Milk<br /> +or Top of the Milk Bottle</div> + +<div class='blockquot2'>It whips up as easily as heavy cream +and retains its stiffness.<br /> + +Every caterer and housekeeper +wants CREMO-VESCO.<br /> + +Send for a bottle to-day.</div> + +<div class='center'>————————</div> + + + +<div class='center'> +<table border="0" cellpadding="0" cellspacing="0" summary="Sizes of Cremo-Vesco"> +<tr><td align='left'>Housekeeper's size, 1-1/2 oz.,</td><td align='right'>.30</td><td align='left'> prepaid</td></tr> +<tr><td align='left'>Caterer's size, 16 oz.,</td><td align='right'>$1.00</td><td align='center'>"</td></tr> +</table></div> + +<div class='center'>(With full directions)<br /> +————————<br /> +<span class="smcap"><big><b>Cremo-Vesco Company</b></big></span><br /> +<b>631 EAST 23rd ST., BROOKLYN, N. Y.</b><br /> + +<b>Pacific Coast Agents:</b><br /> + +<b>MILES MFG. CO., 949-951 E. 2nd St., Los Angeles, Cal.</b><br /></div> +<hr style='width: 65%;' /> + +<p>Bernard Shaw: "Say, Einie, do you +really think you understand yourself?"</p> + +<p>Einstein: "No, Bernie—do you?"</p> + +<hr style='width: 65%;' /> + +<p>As the Sunday-school teacher entered, +she saw leaving in great haste a little girl +and her smaller brother. "Why, Mary, +you aren't going away?" she exclaimed in +surprise. "Pleathe, Mith Anne, we've +got to go," was the distressed reply. +"Jimmy thwallowed hith collection."</p> + +<hr style='width: 45%;' /> + +<p>DELISCO is considered by connoisseurs +a most delicious, refreshing and +healthful drink. It fully satisfies, by +its aroma and flavor, the natural desire +of the coffee drinker who has heretofore +continued to take coffee because unable +to find a satisfactory equivalent. When +properly made, experts have been unable +to distinguish DELISCO from the finer +grades of coffee. —<i>Adv.</i></p> + +<hr style='width: 45%;' /> + +<h2>Cooking for Profit</h2> + +<h3><span class="smcap">By Alice Bradley</span></h3> + +<div class='center'><b>Principal, Miss Farmer's School of Cookery +Cooking Editor, Woman's Home Companion</b></div> + +<div class='unindent'><big>I</big>F YOU wish to earn money at home +through home cooked food and +catering—if you would like to own +and conduct a food shop, candy kitchen, +tea room, cafeteria or lunch room—if +you wish to manage a profitable guest +house or small hotel, you will be interested +in this new correspondence course.</div> + +<p>It explains just how to prepare food, +"good enough to sell"; just what to +cook, with many choice recipes; how to +establish a reputation and a constant +profitable market; how to cater for all +occasions, and tells in detail how to +establish and conduct successful tea +rooms, etc.—how to manage <i>all</i> food +service.</p> + +<p>The expense for equipment is little or +nothing at first, the correspondence +instruction is under the personal direction +of Miss Bradley which assures your +success, the fee for the course is very +moderate and may be paid on easy +terms. For full details write to American +School of Home Economics, 503 W. 69th +Street, Chicago. —<i>Adv.</i><span class='pagenum'><a name="Page_313" id="Page_313">[313]</a></span></p> +<hr style='width: 65%;' /> +<h2><span class="smcap"><big>Dr. Price's</big> Vanilla</span></h2> + +<div class='center'> +<table border="0" cellpadding="4" cellspacing="0" summary=""> +<tr><td align='left'><img src="images/illus112a.jpg" width="138" height="350" alt="Tropikid" title="Tropikid" /> +</td><td align='center'><p>To know pure, delicate, full-flavored vanilla +extract at its very best—try Price's Vanilla. +Only the highest quality beans, carefully +chosen, are used. Perfectly cured and extracted +to get the true, pure flavor; this flavor +is then aged in wooden casks to bring out all +its richness and mellowness. That—and that +alone—is Price's Vanilla.</p> +<p>For nearly seventy years—the quality of +Price's Vanilla has never varied. It is always +the best that can be made! Insist upon Price's +from your grocer—don't take a substitute. +If he hasn't it in stock, he can easily get it +for you!</p> + +<b>PRICE FLAVORING EXTRACT COMPANY</b><br /> +<b>"Experts in Flavor" In Business 68 Years</b><br /> +<b>Chicago, Ill.</b><br /> +</td><td align='left'><img src="images/illus112b.jpg" width="133" height="350" alt="Look for Price's Tropikid on the label" title="Look for Price's Tropikid on the label" /> +<br /><span class="caption">Look for Price's Tropikid on the label</span> +</td></tr> +</table></div> + + + + + + + + +<hr style='width: 65%;' /> + +<h2>WHITE HOUSE<br /> +<i>Coffee</i></h2> + +<div class="figleft" style="width: 400px;"> +<img src="images/illus112c.png" width="400" height="291" alt="White House Coffee" title="White House Coffee" /> +</div> + +<div class='unindent'><br /><br /><br /><br /><b><i>For the +Business Man's +Breakfast</i></b></div> + +<div class='unindent'><big><b>A</b></big> steaming +cup of <i>White +House Coffee</i> at the +morning meal gives, +to most men, just the +needed impetus which +carries him through a +strenuous day and +brings to him the successes +he strives for.</div> + +<div class='center'><i><b>1-3-5 lb.<br /> +Packages Only</b></i><br /><br /><br /><br /> + +<br /> +<b>DWINELL-WRIGHT CO. BOSTON · CHICAGO</b><br /> + + +==============<i><small>Principal Coffee Roasters</small></i>==============</div> + + + +<div class='center'><small>Buy advertised Goods—Do not accept substitutes</small></div> +<p><span class='pagenum'><a name="Page_314" id="Page_314">[314]</a></span></p> + + + +<hr style="width: 65%;" /> +<h2><b>No SALAD is quite so PERFECT<br /> +<span style="margin-left: 4em;">as when served with ROSE APPLES</span></b></h2> + +<p>Six hundred leading hotels, from Bangor to Los Angeles, +are using them.</p> + +<p>A new sweet pepper used as salad cups, garnishes, etc.—beautiful +red—rich, nutty flavor—crisp—tender—melting—juicy.</p> + +<p>If not on sale in your Fancy Grocery we will deliver, charges +prepaid, east of Denver, a case of six full quarts for $3.90. +Each quart will serve 13 to 16 people.</p> + +<p>Try them at your next dinner. Your guests will rave. +The first expression is: "The lovely things, what are they?" +Then at the first taste: "How delicious; where can I get them?"</p> + +<p>If dissatisfied after using one quart, return the remainder at +our expense and we will return all money paid.</p> + +<p>A new book of SALADS in every case, or sent free on request, +with the name of your retail Fancy Grocer.</p> + +<div class='center'><b>KEHOE PRESERVING COMPANY, Terre Haute, Indiana</b></div> + +<hr style='width: 65%;' /> + +<h2>French Ivory Manicure Sets</h2> + +<div class='center'>(<b>21 Pieces</b>)<br /> +<br /> +In black cobra grain, plush lined case.<br /> + +Only <b>$7.00</b>. Only a few left<br /> + + +<b>H. L. CARROLL</b><br /> +<b>New Jersey Ave., S. E. Washington, D.C.</b><br /> +</div> + +<hr style='width: 65%;' /> + +<h2>"Where My Money Goes"</h2> + +<div class='unindent'><i>Weekly Allowance Book</i>—simple little book 32 pages, small +enough for your pocketbook, easily kept; gives classified record +of all personal or household expenses, <i>10 cents</i>.</div> + +<div class='center'><b>AM. SCHOOL OF HOME ECONOMICS, 503a W. 69th STREET, CHICAGO</b></div> + +<hr style='width: 65%;' /> + +<div class="figcenter" style="width: 600px;"> +<img src="images/illus113a1.png" width="600" height="372" alt="Wagner Cast Aluminum utentsils" title="Wagner Cast Aluminum utentsils" /> +</div> + +<div class="figleft" style="width: 137px;"> +<img src="images/illus113a2.png" width="137" height="173" alt="Coffee carafe" title="Coffee carafe" /> +</div> + +<p>Wagner Cast Aluminum utentsils +utensils are cast, not +stamped. Being in one solid piece +there are no rivets to loosen, no +seams to break, no welded parts. +Wagner Cast Aluminum Ware +wears longer and cooks better. +The thickness of the metal is the +reason—heat is retained and evenly +distributed—food does not scorch +or burn as is liable in stamped +sheet utensils.</p> + +<p>Wagner Ware combines durability +and superior cooking +quality with the most +beautiful designs and finish. +At best dealer's.</p> + +<p><i>Don't ask for aluminum +ware, ask for Wagner Ware</i></p> + +<div class='center'> +<b>The Wagner Mfg. Co.</b><br /> +<b>Dept. 74 SIDNEY, OHIO</b><br /> +</div> + + + +<hr style="width: 65%;" /> +<h3>"Household Helpers"</h3> + +<div class='unindent'><b><big>I</big></b>F YOU could engage an expert cook +and an expert housekeeper for only +10 cents a week, with no board or +room, you would do it, wouldn't you? +Of course you would! Well, that is all +our "<span class="smcap">Two Household Helpers</span>" will +cost you the first year—nothing thereafter, +for the rest of your life.</div> + +<p>Have you ever considered how much +an hour a day, 7 days a week, 365 days a +year is worth to you? Many workmen +get $1 an hour—surely your time is +worth 30 cents an hour. We guarantee +these "Helpers" to save you <i>at least</i> an +hour a day, worth say $2.10 a week. +Will you invest the 10 cents a week to gain +$2 weekly? <i>Send the coupon.</i></p> + +<p>And the value our "Helpers" give you +in courage and inspiration, in peace of +mind, in the satisfaction of progress, in +health, happiness and the joy of living,—<i>is +above price</i>. In mere dollars and cents, +they will save their cost twelve times a +year or more. <i>Send the coupon.</i></p> + +<p>These helpers, "Lessons in Cooking" +and "Household Engineering," were both +prepared as home-study courses, and as +such have been tried out and approved +by thousands of our members. Thus +they have the very highest recommendation. +Nevertheless we are willing to send +them in book form, on a week's free trial +in your own home. <i>Send the coupon.</i></p> + +<p>In these difficult days you really cannot +afford to be without our "Helpers." You +owe it to yourself and family to give them +a fair trial. You cannot realize what +great help they will give you till you +try them—and the trial costs you +nothing! <i>Send no money—send the coupon.</i></p> + +<div class='center'>American School of Home Economics, Chicago.<br /> +<br /><br /> +<b><i>FREE TRIAL FOR ONE WEEK</i></b></div> + +<div class='unindent'><b>A.S.H.E.—503 W. 69th Street, Chicago, Ill.</b></div> + +<p><b>Send your two "HOUSEHOLD HELPERS," prepaid +on a week's trial, in the De Luxe binding. If satisfactory, I +will send you $5 in full payment (OR) 50 cents and $1 per +month for five months. Otherwise I will return one or +both books in seven days. (Regular mail price $3.14 <i>each</i>).</b></p> + +<div class='unindent'><b>Name and</b><br /> +<b>Address</b><br /> +<b><i>Reference</i></b></div> +<hr style="width: 65%;" /> +<p><span class='pagenum'><a name="Page_315" id="Page_315">[315]</a></span></p> +<div class='bbox10'> +<div class="figcenter" style="width: 350px;"> +<img src="images/illus115a.jpg" width="350" height="275" alt="Junket Vanilla Flavor" title="Junket Vanilla Flavor" /> +</div> + +<div class='unindent'><b><big>MILK</big></b>—Nature's first food—is turned +into an attractive, delicious dish +that children and adults <i>enjoy</i> when it is made +into Junket.</div> + +<div class="figcenter" style="width: 300px;"> +<img src="images/illus115b.png" width="300" height="75" alt="Junket" title="Junket" /> +</div> + +<div class='center'><b>MADE <i>with</i> MILK</b></div> + +<div class='unindent'>is wholesome milk in tasty dessert form. It is +eaten slowly and <i>enjoyed</i>—hence it is the better +way of serving milk.<br /> +<br /> +Junket can now be made with Junket Powder, as well +as with Tablets. The new Junket Powder is already +sweetened and flavored. Made in 6 different flavors.</div> + +<div class='center'>Both Grocers and Druggists sell Junket</div> + +<div class='blockquot'><br /><i>Send 4c. in stamps and your grocer's name, for +sample (or 15c. for full size package of Junket Tablets; +20c. for full size package of Junket Powder) +with recipes.</i></div> + +<div class='center'><big><b>THE JUNKET FOLKS, Little Falls, N.Y.</b></big><br /> + +Chr. Hansen's Canadian Laboratory, Toronto, Ont.</div></div> + +<hr style='width: 65%;' /> + +<div class="figcenter" style="width: 300px;"> +<img src="images/illus115c.jpg" width="300" height="71" alt="Angel Food Cake" title="Angel Food Cake" /> +</div> + + +<div class='center'><b>8 Inches Square, 5 Inches High</b></div> + +<div class='unindent'>You can be the best cake maker in your +club or town. You can make the same Angel Food +Cake and many other kinds that I make and sell at $3 a +loaf-profit, $2, if you</div> + +<div class='center'><b>Learn the Osborn Cake Making System</b></div> + +<div class='unindent'>My methods are different. They are the result of twenty years +experience as a domestic science expert. My way is easy to learn. +It never fails. I have taught thousands. Let me send you full +particulars FREE.</div> + +<div class='center'> +<b>Mrs. Grace Osborn</b> <b>Dept.</b> K 5 <b>Bay City, Mich.</b><br /> +</div> + +<hr style='width: 65%;' /> + +<h3>"The Art of Spending"</h3> + +<div class='unindent'>Tells how to get more for your money—how to live better and +save more! How to budget expenses and record them <i>without +household accounts</i>. 24 pp. illustrated, <i>10 cents</i>.</div> + +<div class='center'><b>AM. SCHOOL OF HOME ECONOMICS. 503a W. 69th ST.. CHICAGO</b></div> + +<hr style='width: 65%;' /> + + + +<div class='center'> +<table border="0" cellpadding="0" cellspacing="0" summary="Peanuts"> +<tr><td align='left'><h3>This Big 5 Pound Bag of<br /> +Delicious Shelled Peanut</h3></td><td align='left'><img src="images/illus115e.png" width="141" height="87" alt="$1.75" title="$1.75" /> +</td></tr> +</table></div> + + +<div class="figleft" style="width: 133px;"> +</div> + +<div class='center'> +<table border="0" cellpadding="4" cellspacing="0" summary="Peanut ad"> +<tr><td align='left'><img src="images/illus115d.png" width="133" height="200" alt="Send for Recipe Book" title="Send for Recipe Book" /> +<span class="caption">Send for Recipe Book</span> +</td><td align='left'><div class='blockquot'>Direct from grower by Prepaid Parcels +Post to your door. More and better +peanuts than $5 will buy at stands or +stores. Along with Recipe Book telling +of over 60 ways to use them as +foods. We guarantee prompt delivery +and ship at once. 10 lbs, $3.00. Money +back if not delighted.</div></td></tr> +</table></div> + + +<div class='center'><b>EASTERN PEANUT CO., 10 A, HERTFORD, N.C.</b></div> + +<hr style='width: 65%;' /> + +<h2>Help! Help!! Help!!!</h2> + +<div class='unindent'>Our two new household helpers on 7 days' free trial! They +save you <i>at least</i> an hour a day, worth at only 30 cents an hour, +$2.10 a week. Cost only the 10 cents a week for a year. Send +postcard for details of these "helpers," our two new home-study +courses, "<i>Household Engineering</i>" and "<i>Lessons in Cooking</i>," +now in book form; <i>OR SEND</i> $5.00 in full payment. Regular +price $6.28. Full refund if not satisfactory.</div> + +<div class='center'><b>AM. SCHOOL OF HOME ECONOMICS, 503a W. 69th STREET, CHICAGO</b></div> + +<hr style='width: 65%;' /> + +<h2>Salt Mackerel</h2> + +<h3>CODFISH, FRESH LOBSTER</h3> + +<div class='center'><b>RIGHT FROM THE FISHING BOATS TO YOU</b></div> + +<div class="figcenter" style="width: 500px;"> +<img src="images/illus116.jpg" width="500" height="547" alt="Sea Foods" title="Sea Foods" /> +</div> + +<div class='center'><b>COOK BOOK FREE</b></div> + +<p>Write for this book, "Sea +Foods; How to Prepare and +Serve Them." With it we send +our list with delivered price of +each kind of fish.</p> + +<div class='center'>USE COUPON BELOW</div> + +<p>FAMILIES who are fond of FISH can be supplied <b>DIRECT</b> +from <b>GLOUCESTER, MASS.</b>, by the <b>FRANK E. DAVIS +COMPANY</b>, with newly caught, <b>KEEPABLE OCEAN FISH</b>, +choicer than any inland dealer could possibly furnish.</p> + +<p>We sell <b>ONLY TO THE CONSUMER DIRECT</b>, sending +by <b>EXPRESS RIGHT TO YOUR HOME</b>. We <b>PREPAY</b> +express on all orders east of Kansas. Our fish are pure, appetizing +and economical and we want <b>YOU</b> to try some, subject +to your complete approval or your money will be cheerfully +refunded.</p> + +<p><b>SALT MACKEREL</b>, fat, meaty, juicy fish, are delicious for +breakfast. They are freshly packed in brine and will not spoil +on your hands.</p> + +<p><b>CODFISH</b>, as we salt it, is white, boneless and ready for +instant use. It makes a substantial meal, a fine change from +meat, at a much lower cost.</p> + +<p><b>FRESH LOBSTER</b> is the best thing known for salads. +Right fresh from the water, our lobsters simply are boiled and +packed in PARCHMENT-LINED CANS. They come to +you as the purest and safest lobsters you can buy and the meat +is as crisp and natural as if you took it from the shell yourself.</p> + +<p><b>FRIED CLAMS</b> are a relishable, hearty dish, that your whole +family will enjoy. No other flavor is just like that of clams, +whether fried or in a chowder.</p> + +<p><b>FRESH MACKEREL</b>, perfect for frying, <b>SHRIMP</b> to +cream on toast, <b>CRABMEAT</b> for Newburg or deviled, <b>SALMON</b> +ready to serve, <b>SARDINES</b> of all kinds, <b>TUNNY</b> +for salad, <b>SANDWICH FILLINGS</b> and every good +thing packed here or abroad you can get direct +from us and keep right on your pantry +shelf for regular or emergency use.</p> + +<div class='center'> +<b>FRANK E. DAVIS. CO.<br /> +61 Central Wharf<br /> +Gloucester<br /> +Mass.</b><br /></div> +<div class='unindent'> +<span style="margin-left: 12em;"><b>FRANK</b></span><br /> +<span style="margin-left: 9em;"><b>E. DAVIS CO.</b></span><br /> +<span style="margin-left: 7em;"><b>61 Central Wharf</b></span><br /> +<span style="margin-left: 5em;"><b>Gloucester, Mass.</b></span><br /> +<span style="margin-left: 4em;">Please send me your latest Sea</span><br /> +<span style="margin-left: 3em;">Food Cook Book and Fish Price List</span><br /> +<br /> +<span style="margin-left: 2em;">Name......................................................................................................</span><br /> +<br /> +<span style="margin-left: 1em;">Street...........................................................................................................</span><br /> +<br /> +City..............................................................................State............................</div> + +<hr style='width: 45%;' /><p><span class='pagenum'><a name="Page_316" id="Page_316">[316]</a></span> +</p> + + +<div class='center'> +<table border="1px;" cellpadding="8" cellspacing="0" summary=""> +<tr><td align='center'><i>We ask you to try</i> + +<h3>PRINCE BRAND</h3> + +MACARONI or SPAGHETTI + +<div class='unindent'>We know it will please you because of its +superior qualities. Easy to cook, delicious +in taste, very high in food value. +Insist on getting our quality.</div> + +<b>PRINCE MACARONI MFG. CO.</b><br /> +<small>BOSTON</small></td><td align='center'><h3>OYSTERS CLAMS</h3> + +DEHYDRATED<br /> + +These delightful delicacies preserved with all +their salt water flavor<br /> + +<br /> +<b>ALWAYS READY EASILY PREPARED</b><br /> + + +<div class='unindent'>In powder form so that but ten minutes in hot water or +milk makes them ready to serve. An oyster stew or +broth; clam stew, bouillon and chowder always in the +kitchen ready for instant use. Packed in bottles that +make a quart of stew and in larger bottles that make 8 +quarts.</div> + +<b>OYSTERS, small bottles, 30 cents each<br /> +<span style="margin-left: 2em;">CLAMS, small bottles, 30 cents each</span></b> + +<small>We pay delivery costs</small><br /> +<small>Enjoy a bottle of each of these delicacies</small><br /> + +BISHOP-GIFFORD CO., Inc., Baldwin, L.I., N.Y. +</td></tr> +<tr><td align='center' colspan='2'><h3>BREAKFASTS, LUNCHEONS <i>and</i> DINNERS</h3> + +<b>By MARY D. CHAMBERS</b> + +<div class='unindent'>Should be in every home. It treats in detail the three meals a day, in their several varieties, from +the light family affair to the formal and company function. Appropriate menus are given for each +occasion. The well-balanced diet is kept constantly in view. Table china, glass and silver, and +table linen, all are described and illustrated. In short, how to plan, how to serve and how to behave +at these meals, is the author's motive in writing the book. This motive has been clearly and admirably +well carried out. Table etiquette might well be the subtitle of the volume.</div> + + +Cloth, 150 pages. Illustrated, $1.25 net.<br /> + + +We will send this book postpaid on receipt of price, $1.25<br /> + +THE BOSTON COOKING SCHOOL MAGAZINE CO., Boston, Mass. +</td></tr> +</table></div> + + + + +<hr style='width: 65%;' /> + +<h2>A Coal and Gas Range +With Three Ovens +That Really Saves</h2> + +<div class='center'> +<table border="0" cellpadding="4" cellspacing="0" summary=""> +<tr><td align='left'><div class="figcenter" style="width: 216px;"> +<img src="images/illus117a.jpg" width="216" height="250" alt="Coal, Wood, and Gas Range" title="Coal, Wood, and Gas Range" /> +<span class="caption">Coal, Wood, and Gas Range</span> +</div> +</td><td align='left'><b>Although it is less than four feet long</b> it can do every +kind of cooking for any ordinary family by gas in warm +weather, or by coal or wood when the kitchen needs +heating. <b>There are two separate baking ovens</b>—one +for coal and one for gas. Both ovens may be used at +one time—or either +one singly. In +addition to the two +baking ovens +there is gas broiling +oven.<br /></td></tr> +<tr><td align='left'><b>See the cooking surface</b> when you want to rush things—five +burners for gas and four covers for coal.<br /> +<br /> +The illustrations show the wonderful pearl grey porcelain enamel finish—so +neat and attractive. No more soiled hands, no more dust and +smut. By simply passing a damp cloth over the surface you are able +to clean your range instantly. They certainly do Make Cooking Easy. + +</td><td align='left'><div class="figcenter" style="width: 219px;"> +<img src="images/illus117b.png" width="219" height="225" alt="The Range that "Makes Cooking Easy"" title="The Range that "Makes Cooking Easy"" /> +<span class="caption">The Range that "Makes Cooking Easy"</span> +</div></td></tr> +</table></div> + + + + + +<div class='center'><b>Gold Medal</b></div> + +<h2>Glenwood</h2> + +<div class='center'>Write to-day for handsome free booklet 118 that tells all about it, to<br /> + +Weir Stove Co., Taunton, Mass. Manufacturers of the Celebrated Glenwood<br /> +Coal, Wood and Gas Ranges, Heating Stoves and Furnaces.</div> +<hr style='width: 65%;' /> +<p><span class='pagenum'><a name="Page_317" id="Page_317">[317]</a></span></p> + +<div class='center'> +<table border="0" cellpadding="0" cellspacing="0" summary="Christmas Ideas"> +<tr><td align='center' colspan='3'><img src="images/illus118top.png" width="600" height="20" alt="decoration top" title="decoration top" /> +</td></tr> +<tr><td align='left'><img src="images/illus118side.png" width="20" height="830" alt="decoration side" title="decoration side" /> +</td><td align='left'><div class='center'><b><big>Suggestions for Christmas Gifts</big></b></div><div class="figright" style="width: 300px;"> +<img src="images/illus118card.png" width="300" height="171" alt="gift card" title="gift card" /> +</div><div class='unindent'><big>W</big>OULD<small> not many of your friends to whom you will make <i>Christmas Gifts</i> +be more pleased with a year's subscription to AMERICAN COOKERY +($1.50) than with any other thing of equal cost you could send them?</small></div> + + <small>The magazine will be of practical use to the recipient 365 days in the year +and a constant and pleasant reminder of the +donor.</small><br /> + + <small>To make this gift more complete, we will +send the December number so as to be received +the day before Christmas, <i>together with a card +reading as per cut herewith</i>.</small><br /> + + <small>This card is printed in two colors on heavy +stock and makes a handsome souvenir.</small><br /> + +<div class="blockquot"><p><small>We will make a Christmas Present of a copy of the <b>American Cook +Book</b> to every present subscriber who sends us two "Christmas Gift" +subscriptions at $1.50 each.</small></p></div> +<div class='center'><b><big>Practical and Useful Cookery Books</big></b></div> + +<div class='center'><small><i>By</i> <b>MRS. JANET M. HILL</b>, <i>Editor of American Cookery</i></small></div> + + +<div class='center'> +<table border="0" cellpadding="0" cellspacing="0" summary="Cookery Books"> +<tr><td align='left'><small><b>AMERICAN COOK BOOK</b></small></td><td align='right'><small><b>$1.50</b></small></td></tr> +<tr><td align='left'><div class="blockquot"><small>This cook book deals with the matter in hand in a simple, concise manner, mainly with the cheaper food products. A cosmopolitan cook book. Illustrated.</small></div></td></tr> +<tr><td align='left'><small><b>BOOK OF ENTRÉES</b></small></td><td align='right'><small><b>$2.00</b></small></td></tr> +<tr><td align='left'><div class="blockquot"><small>Over 800 recipes which open a new field of cookery and furnish a solution of the problem of "left overs." There is also a chapter of menus which will be of great help in securing the best combination of dishes. Illustrated.</small></div></td></tr> +<tr><td align='left'><small><b>CAKES, PASTRY AND DESSERT DISHES</b></small></td><td align='right'><small><b>$2.00</b></small></td></tr> +<tr><td align='left'><div class="blockquot"><small>Mrs. Hill's latest book. Practical, trustworthy and up-to-date.</small></div></td></tr> +<tr><td align='left'><small><b>CANNING, PRESERVING AND JELLY-MAKING</b></small></td><td align='right'><small><b>$1.75</b></small></td></tr> +<tr><td align='left'><div class="blockquot"><small>Modern methods of canning and jelly-making have simplified and shortened preserving processes. In this book the latest ideas in canning, preserving and jelly-making are presented.</small></div></td></tr> +<tr><td align='left'><small><b>COOKING FOR TWO</b></small></td><td align='right'><small><b>$2.25</b></small></td></tr> +<tr><td align='left'><div class="blockquot"><small>Designed to give chiefly in simple and concise style those things that are essential to the proper selection and preparation of a reasonable variety of food for the family of two individuals. A handbook for young housekeepers. Used as text in many schools. Illustrated from photographs.</small></div></td></tr> +<tr><td align='left'><small><b>PRACTICAL COOKING AND SERVING</b></small></td><td align='right'><small><b>$2.50</b></small></td></tr> +<tr><td align='left'><div class="blockquot"><small>This complete manual of how to select, prepare, and serve food recognizes cookery as a necessary art. Recipes are for both simple and most formal occasions; each recipe is tested. 700 pages. Used as a text-book in many schools. Illustrated.</small></div></td></tr> +<tr><td align='left'><small><b>SALADS, SANDWICHES AND CHAFING DISH DAINTIES</b></small></td><td align='right'><small><b>$2.00</b></small></td></tr> +<tr><td align='left'><div class="blockquot"><small>To the housewife who likes new and dainty ways of serving food, this book proves of great value. Illustrated.</small></div></td></tr> +<tr><td align='left'><small><b>THE UP-TO-DATE WAITRESS</b></small></td><td align='right'><small><b>$1.75</b></small></td></tr> +<tr><td align='left'><div class="blockquot"><small>A book giving the fullest and most valuable information on the care of the dining-room and pantry, the arrangement of the table, preparing and serving meals, preparing special dishes and lunches, laundering table linen, table decorations, and kindred subjects. The book is a guide to ideal service.</small></div></td></tr> +</table></div> +<div class="blockquot"> <small>We will send any of the above books, postpaid, upon receipt of price; <span class="smcap">or</span>, add one dollar ($1) to the price of any of the books and we will include a year's subscription for <span class="smcap">American Cookery</span>.</small></div> + +<div class='center'>————————<br /> + +<b><small>THE BOSTON COOKING SCHOOL MAGAZINE CO., Boston, Mass.</small></b></div> +</td><td align='right'><img src="images/illus118side.png" width="20" height="830" alt="decoration side" title="decoration side" /> +</td></tr> +<tr><td align='center' colspan='3'><img src="images/illus118top.png" width="600" height="20" alt="decoration top" title="decoration top" /> +</td></tr> +</table></div> + + + + + +<p><span class='pagenum'><a name="Page_318" id="Page_318">[318]</a></span></p> +<div class='bbox'> +<div class='unindent'><b><big>Experience</big></b> has shown that the most satisfactory way +to enlarge the subscription list of American Cookery is through its present subscribers, who personally can vouch for the value of the publication. To make it an object for subscribers to secure new subscribers, we offer the following premiums:</div> + +<div class='unindent'><span class="u">CONDITIONS</span>: Premiums are <i>not</i> given <i>with</i> a subscription or <i>for</i> a renewal, but only +to <i>present</i> subscribers, for securing and sending to us <i>new</i> yearly subscriptions +at $1.50 each. The number of new subscriptions required to secure each premium is +clearly stated below the description of each premium.</div> + +<div class='center'>Transportation <i>is</i> or <i>is not</i> paid as stated.</div> +</div> +<hr style='width: 45%;' /> + +<h4>INDIVIDUAL INITIAL JELLY MOULDS</h4> + + +<div class='center'> +<table border="0" cellpadding="1" cellspacing="0" summary="Jelly Mould ad"> +<tr><td align='left'><img src="images/illus119a.jpg" width="200" height="107" alt="This shows the jelly turned from the mould." title="This shows the jelly turned from the mould." /> +<br /><span class="caption">This shows the jelly turned from the mould.</span> +</td><td align='left'><p>Serve Eggs, Fish and Meats in Aspic: +Coffee and Fruit Jelly; Pudding and other +desserts with your initial letter raised on +the top. Latest and daintiest novelty for +the up-to-date hostess. To remove jelly +take a needle and run it around inside of +mould, then immerse in warm water; jelly +will then come out in perfect condition. +Be the first in your town to have these. +You cannot purchase them at the stores.</p></td><td align='left'><img src="images/illus119b.png" width="205" height="200" alt="This shows mould upside down!" title="This shows mould upside down!" /> +<span class="caption">This shows mould upside down!</span> +</td></tr> +</table></div> + + + +<div class='center'>Set of six (6), any initial, sent postpaid for (1) new subscription. Cash Price 75 cents.</div> + +<hr style='width: 45%;' /> + +<h3>"PATTY IRONS"</h3> + +<div class="figcenter" style="width: 300px;"> +<img src="images/illus119c.png" width="300" height="169" alt="Patty Irons" title="Patty Irons" /> +</div> + +<p>As illustrated, are used to make dainty, flaky +patés or timbales; delicate pastry cups for serving +hot or frozen dainties, creamed vegetables, +salads, shell fish, ices, etc. Each set comes +securely packed in an attractive box with recipes +and full directions for use. Sent, postpaid, for +two (2) new subscriptions. Cash Price $1.50.</p> + +<hr style='width: 45%;' /> + +<div class='center'><b>SILVER'S +<big>SURE CUT</big> +FRENCH FRIED +POTATO CUTTER</b></div> + +<div class="figcenter" style="width: 200px;"> +<img src="images/illus119d.png" width="200" height="250" alt="HOW IT CUTS" title="HOW IT CUTS" /> +</div> + +<p>One of the most +modern and efficient +kitchen helps ever invented. +A big labor +and time saver.</p> + +<p>Sent, prepaid, for +one (1) new subscription. +Cash Price 75 +cents.</p> + +<hr style='width: 45%;' /> + +<h3><b>FRENCH ROLL BREAD PAN</b></h3> + +<div class="figcenter" style="width: 225px;"> +<img src="images/illus119e.png" width="225" height="42" alt="Open End" title="Open End" /> +<span class="caption">Open End</span> +</div> + +<p>Best quality blued steel. Six inches wide by +13 long. One pan sent, prepaid, for one (1) new +subscription. Cash Price 75 cents.</p> + +<hr style='width: 45%;' /> + +<h3>SEAMLESS VIENNA BREAD PAN</h3> + +<div class="figcenter" style="width: 200px;"> +<img src="images/illus119f.jpg" width="200" height="84" alt="Vienna Loaf" title="Vienna Loaf" /> +</div> + +<p>Two of these pans sent, postpaid, for one (1) +new subscription. Cash Price 75 cents for two +pans.</p> + +<hr style='width: 45%;' /> +<div class="figcenter" style="width: 250px;"> +<img src="images/illus119g.png" width="250" height="107" alt="Heavy tin mould" title="Heavy tin mould" /> +</div> +<h3>HEAVY TIN BORDER MOULD</h3> + + + +<div class='center'><b>Imported, Round, 6 inch</b></div> + +<p> +Sent, prepaid, for one (1) new subscription. +Cash Price <b>75 cents</b>. +</p> + +<hr style='width: 45%;' /> + +<div class='center'><b>THE BOSTON COOKING SCHOOL MAGAZINE CO., Boston, Mass.</b></div> +<hr style='width: 65%;' /> +<p><span class='pagenum'><a name="Page_319" id="Page_319">[319]</a></span></p> + +<h2>PREMIUMS</h2> + + + +<div class='center'> +<table border="0" cellpadding="4" cellspacing="0" summary="Pastry Bag ad"> +<tr><td align='left'><img src="images/illus120a.png" width="300" height="132" alt="Pastry Tips" title="Pastry Tips" /> +</td><td align='center'><h3>PASTRY BAG AND FOUR TUBES</h3> + +(Bag not shown in cut) +<p>A complete outfit. Practical in every way. Made +especially for Bakers and Caterers. Eminently +suitable for home use.</p> + +<p>The set sent, prepaid, for one (1) new subscription. +Cash price, <b>75 cents</b>.</p> +</td></tr> +</table></div> + + + +<hr style='width: 45%;' /> + + + +<div class='center'> +<table border="0" cellpadding="4" cellspacing="0" summary="THE A.M.C. Ornamenter"> +<tr><td align='left'><div class="figleft" style="width: 250px;"> +<img src="images/illus120b.jpg" width="250" height="199" alt="Pastry bag and tips" title="Pastry bag and tips" /> +</div> +</td><td align='left'><h3><b>THE A. M. C.<br /> +ORNAMENTER</b></h3><p>Rubber pastry bag and +twelve brass tubes, assorted +designs, for cake decorating. +This set is for fine +work, while the set described +above is for more +general use. Packed in a +wooden box, prepaid, for +two (2) new subscriptions. +Cash price, <b>$1.50</b>.</p></td></tr> +</table></div> + + + +<hr style='width: 45%;' /> +<div class='bbox6'> +<h3>"RAPIDE"<br /> +TEA INFUSER</h3> + +<div class="figcenter" style="width: 150px;"> +<img src="images/illus120c.jpg" width="150" height="51" alt="Tea infuser" title="Tea infuser" /> +</div> + +<p>Economic, clean and convenient. +Sent, prepaid, for +one (1) subscription. Cash +price, <b>75 cents</b>.</p></div> + +<hr style='width: 45%;' /> + +<div class='center'> +<table border="0" cellpadding="4" cellspacing="0" summary="CAKE ORNAMENTING SYRINGE ad"> +<tr><td align='left'><h3>CAKE ORNAMENTING SYRINGE</h3> + + +<p>For the finest cake decorating. Twelve German +silver tubes, fancy designs. Sent, prepaid, for four (4) +new subscriptions. Cash price, <b>$3.00</b>.</p></td><td align='left'><div class="figcenter" style="width: 300px;"> +<img src="images/illus120d.jpg" width="300" height="100" alt="Cake decorating infuser" title="Cake decorating infuser" /> +</div> +</td></tr> +</table></div> + + +<hr style='width: 45%;' /> + +<div class='center'> +<table border="2px;" cellpadding="4" cellspacing="0" summary="Three ads"> +<tr><td align='left'><div class="figcenter" style="width: 275px;"> +<img src="images/illus120e.jpg" width="275" height="268" alt="Home Candy making kit" title="Home Candy making kit" /> +</div></td><td align='center' rowspan='2'><div class="figcenter" style="width: 67px;"> +<img src="images/illus120f.png" width="67" height="300" alt="Thermometer" title="Thermometer" /> +</div></td><td align='left'><p><b>The only reliable and sure way to make Candy, +Boiled Frosting, etc., is to use a</b></p> + +<h4>THERMOMETER</h4> + +<p>Here is just the one you need. Made +especially for the purpose by one of the +largest and best manufacturers in the +country. Sent, postpaid, for two (2) +new subscriptions. Cash price, <b>$1.50</b>.</p> +</td></tr> +<tr><td align='left'><h3>HOME CANDY MAKING<br /> +OUTFIT</h3><p>Thermometer, dipping wire, moulds, and +most of all, a book written by a professional +and practical candy maker for home use. Sent, +prepaid, for five (5) new subscriptions. Cash +price, <b>$3.75</b>.</p></td><td align='left'><div class="figcenter" style="width: 87px;"> +<img src="images/illus120g.png" width="87" height="100" alt="Vegetable cutter" title="Vegetable cutter" /> +</div> + +<h3>VEGETABLE CUTTERS</h3> + +<p>Assorted shapes. Ordinarily +sell for 15 cents each. Six +cutters—all different—-prepaid, +for one (1) new subscription. +Cash price, <b>75 cents</b>.</p> +</td></tr> +</table></div> + + + +<div class='center'><b>THE BOSTON COOKING SCHOOL MAGAZINE CO., Boston, Mass.</b></div> +<hr style='width: 65%;' /> + + + +<div class="figcenter" style="width: 600px;"> +<img src="images/illus121a.jpg" width="600" height="595" alt="Bon Ami for mirrors" title="Bon Ami for mirrors" /> +</div> +<div class="figleft" style="width: 150px;">"<i>Hasn't Scratched Yet</i>" +<img src="images/illus121b.jpg" width="150" height="126" alt="Cake or Powder" title="Cake or Powder" /> +<span class="caption">Cake or Powder</span><br /> +<i>whichever you prefer</i></div> + + +<div class='blockquot'> +<p>Watch how easily Bon Ami and I clean this +mirror. A damp cloth and a little Bon Ami +are all one needs. When the Bon Ami film has +dried—a few brisk rubs with a dry cloth and +presto! every speck of dust and dirt has vanished.</p> + +<p>So it is with everything. The magic touch of +Bon Ami brightens up windows, brasses, nickel, +linoleum and white woodwork.</p></div> + +<hr style='width: 65%;' /> +<p><span class='pagenum'><a name="Page_321" id="Page_321">[321]</a></span></p> + +<h2><i>"Americas Most Famous Dessert"</i></h2> +<div class="figcenter" style="width: 335px;"> +<img src="images/illus122a.png" width="335" height="99" alt="Jell-o name" title="Jell-o name" /> +</div> +<h3>In Whipped Form</h3> + +<div class="figleft" style="width: 310px;"> +<img src="images/illus122.jpg" width="310" height="300" alt="Jell-o" title="Jell-o" /> +</div> + + + + +<div class='unindent'>Of all forms of whipped Jell-O the +Bavarian creams are most popular, +and they may well be, for in no other +way can these favorite dishes be made so +easily and cheaply. Jell-O is whipped +with an egg-beater just as cream is, and +does not require the addition of cream, +eggs, sugar or any of the expensive ingredients +used in making old-style Bavarian +creams.</div> +<div class='bbox6'> +<div class='unindent'><big>B</big>EGIN to whip the jelly when +it is cool and still liquid—before +it begins to congeal—and +whip till it is of the consistency of +whipped cream. Use a Ladd egg-beater +and keep the Jell-O cold +while whipping by setting the dish +in cracked ice, ice water or very +cold water. A tin or aluminum +quart measure is an ideal utensil +for the purpose. Its depth prevents +spattering, and tin and aluminum +admit quickly the chill of +the ice or cold water.</div> +</div> + +<h4>PINEAPPLE BAVARIAN CREAM</h4> + +<p>Dissolve a package of Lemon Jell-O in +half a pint of boiling water and add half +a pint of juice from a can of pineapple. +When cold and still liquid whip to consistency +of whipped cream. Add a cup +of the shredded pineapple. Pour into +mould and set in a cold place to harden. +Turn from mould and garnish with sliced +pineapple, cherries or grapes.</p> + +<div class='center'><b>The Genesee Pure Food Company</b><br /> +<i>Two Factories</i><br /> + +<i>Leroy N.Y.</i> <i>Bridgeburg, Ont.</i><br /></div> +<hr style='width: 65%;' /> +<p> +<span class='pagenum'><a name="Page_322" id="Page_322">[322]</a></span></p> + +<div class="figcenter" style="width: 190px;"> +<img src="images/illus-123a.png" width="190" height="300" alt="Baker's Breakfast Cocoa" title="Baker's Breakfast Cocoa" /> +</div> + + +<hr style='width: 45%;' /> + +<h3>Established<br /> +<span class='u'>1858</span></h3> + +<h2><i>Sawyer's</i><br /> +<span class='u'>Crystal</span><br /> +BLUE</h2> +<h3>AND</h3> +<h2>AMMONIA</h2> + + +<div class='center'> +<table border="0" cellpadding="4" cellspacing="0" summary="Sawyers Ammonia"> +<tr><td align='left'><div class="figcenter" style="width: 97px;"> +<img src="images/illus123b.jpg" width="97" height="200" alt="Sawyer's Crystal Blue" title="Sawyer's Crystal Blue" /> +</div> +</td><td align='center'><p>The Ammonia loosens the dirt, +making washing easy. The Blue +gives the only perfect finish.</p><i>The People's +Choice for Over +Sixty Years</i><br /><br /> +<b>For +the +Laundry</b> +</td><td align='left'><div class="figcenter" style="width: 81px;"> +<img src="images/illus123c.png" width="81" height="200" alt="Sawyer's Ammonia" title="Sawyer's Ammonia" /> +</div> +</td></tr> +</table></div> + + + + + + +<div class='center'>SAWYER CRYSTAL BLUE CO.<br /> +<small>88 Broad St., Boston, Mass.</small></div> + +<hr style='width: 45%;' /> + +<h3>SAVE MEAT</h3> + +<div class='center'>by serving more stuffing when you<br /> +serve roast meats, poultry,<br /> +fish and game.<br /> + +If this dressing is flavored with Bell's Seasoning<br /> +it adds to the pleasure of the meal.<br /> + +ASK GROCERS FOR<br /></div> + +<div class="figcenter" style="width: 300px;"> +<img src="images/illus123d.png" width="300" height="302" alt="BELL'S SEASONING" title="BELL'S SEASONING" /> +</div> + +<hr style='width: 45%;' /> + +<h2>MISS CURTIS'<br /> +<big>SNOWFLAKE</big><br /> +Marshmallow Crême</h2> + + + +<div class='center'> +<table border="0" cellpadding="4" cellspacing="0" summary="Marshmallow creme ad"> +<tr><td align='left'><div class="figcenter" style="width: 146px;"> +<img src="images/illus123f.png" width="146" height="275" alt="Marshmallow Creme" title="Marshmallow Creme" /> +</div> +</td><td align='center'><h3>The Original and Best</h3><div class='unindent'>Inexpensive and easy to +use. Makes delicious +desserts. Awarded Gold +Medal at Panama-Pacific +Exposition. Avoid imitations. +The name +<span class="smcap">Emma E. Curtis</span> is your +guarantee of purity and +quality.</div> + +<i>Sold by Grocers +Everywhere</i></td></tr> +</table></div> + +<div class="figcenter" style="width: 300px;"> +<img src="images/illus123g.png" width="300" height="71" alt="Emma E. Curtis" title="Emma E. Curtis" /> +</div> + +<div class='center'>MELROSE, MASS.</div> + +<hr style='width: 45%;' /> +<div class='center'> +<table border="0" cellpadding="4" cellspacing="0" summary="Vose Piano Ad"> +<tr><td align='left'><div class="figcenter" style="width: 300px;"> +<img src="images/illus123h.png" width="300" height="81" alt="Vose name" title="Vose name" /> +</div> +</td><td align='left'><div class='unindent'><b><big>PIANOS</big></b> have been established more than <b>70 YEARS</b>. By our system <ins title="Transcriber's Note: this word obscured in original">of</ins> +payments every family in moderate circumstances can own a +VOSE piano. We take old instruments in exchange and deliver +the new piano <ins title="Transcriber's Note: original reads 'in'">to</ins> your home free of expense. Write for catalog D and explanation:</div></td></tr> +</table></div> + +<div class='center'><b>VOSE & SONS PIANO CO., 160 Boylston St., Boston, Mass.</b></div> +<hr style="width: 65%;" /> +<div class='tnote'><h3>Transcriber's Notes:</h3> +<p>Obvious punctuation errors repaired.</p> +<p>This magazine uses both to-day and today.</p> +<p>To aid in uninterrupted reading, with the exception of the one hyperlinked story, articles that were split with many pages in between were rejoined.</p> +<p>The remaining corrections made are indicated by dotted lines under the corrections. Scroll the mouse over the word and the original text will <ins title="Transcriber's Note: original reads 'apprear'">appear</ins>.</p></div> + + + + + + + +<pre> + + + + + +End of the Project Gutenberg EBook of American Cookery, by Various + +*** END OF THIS PROJECT GUTENBERG EBOOK AMERICAN COOKERY *** + +***** This file should be named 26032-h.htm or 26032-h.zip ***** +This and all associated files of various formats will be found in: + https://www.gutenberg.org/2/6/0/3/26032/ + +Produced by Juliet Sutherland, Emmy and the Online +Distributed Proofreading Team at https://www.pgdp.net + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. 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