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+The Project Gutenberg EBook of American Cookery, by Various
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever. 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: ASCII
+
+*** START OF THIS PROJECT GUTENBERG EBOOK AMERICAN COOKERY ***
+
+
+
+
+Produced by Juliet Sutherland, Emmy and the Online
+Distributed Proofreading Team at https://www.pgdp.net
+
+
+
+
+
+
+
+
+
+THANKSGIVING MENUS AND RECIPES
+
+AMERICAN COOKERY
+
+FORMERLY
+
+THE BOSTON COOKING-SCHOOL MAGAZINE
+
+OF.CULINARY.SCIENCE AND DOMESTIC.ECONOMICS
+
+ NOVEMBER, 1921
+ VOL. XXVI No. 4
+
+[Illustration]
+
+[Illustration: _Painted by Edw. V. Brewer for Cream of Wheat Co._
+ _Copyright by Cream of Wheat Co._
+
+HIS BODYGUARD]
+
+
+
+
+ Do You Realize That
+ Success in Baking
+ Depends Upon The Leavener?
+
+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.
+
+ RUMFORD
+ THE WHOLESOME BAKING POWDER
+
+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.
+
+RUMFORD contains the phosphate necessary to the building of the bodily
+tissues, so essential to children.
+
+[Illustration]
+
+ Many helpful
+ suggestions
+ are contained
+ in Janet McKenzie
+ Hill's
+ famous book
+ "The Rumford
+ Way of
+ Cookery and
+ Household
+ Economy"--
+ sent free.
+
+ RUMFORD
+ COMPANY
+ Dept. 19
+ Providence, R. I.
+
+[Illustration]
+
+Buy Advertised Goods--Do not accept substitutes
+
+
+
+
+AMERICAN COOKERY
+
+ =Vol. XXVI= =NOVEMBER, 1921= =No. 4=
+
+
+ =CONTENTS FOR NOVEMBER= PAGE
+
+ WINDOWS AND THEIR FITMENTS. Ill.
+ Mary Ann Wheelwright 251
+
+ THE TINY HOUSE. Ill. Ruth Merton 255
+
+ YOU'RE NOT SUPPOSED TO, JIMMIE Eva J. DeMarsh 258
+
+ SOMEBODY'S CAT Ida R. Fargo 260
+
+ HOMING-IT IN AN APARTMENT Ernest L. Thurston 263
+
+ TO EXPRESS PERSONALITY Dana Girrioer 265
+
+ EDITORIALS 270
+
+ SEASONABLE-AND-TESTED RECIPES (Illustrated with
+ halftone engravings of prepared dishes)
+ Janet M. Hill and Mary D. Chambers 273
+
+ MENUS FOR WEEK IN NOVEMBER 282
+
+ MENUS FOR THANKSGIVING DINNERS 283
+
+ CONCERNING BREAKFASTS Alice E. Whitaker 284
+
+ SOME RECIPES FOR PREPARING POULTRY Kurt Heppe 286
+
+ POLLY'S THANKSGIVING PARTY Ella Shannon Bowles 290
+
+ HOME IDEAS AND ECONOMIES:--Vegetable Tarts and
+ Pies--New Ways of Using Milk--Old New England
+ Sweetmeats 292
+
+ QUERIES AND ANSWERS 295
+
+ THE SILVER LINING 310
+
+ =$1.50 A YEAR= =Published Ten Times a Year= =15c A Copy=
+ Foreign postage 40c additional
+ Entered at Boston post-office as second-class matter
+ Copyright 1921, by
+ =THE BOSTON COOKING-SCHOOL MAGAZINE CO.=
+ =Pope Bldg., 221 Columbus Ave., Boston 17, Mass.=
+
+Please Renew on Receipt of Colored Blank Enclosed for that Purpose
+
+ * * * * *
+
+[Illustration: _"When it rains--it pours"_]
+
+_Discover it for yourself_
+
+To read about the virtues of Morton Salt isn't half so pleasant as
+finding them out for yourself.
+
+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.
+
+You'll like its distinct bracing flavor too. Better keep a couple of
+packages always handy.
+
+MORTON SALT COMPANY, CHICAGO
+
+_"The Salt of the Earth"_
+
+[Illustration]
+
+ * * * * *
+
+Buy advertised Goods--Do not accept substitutes
+
+
+
+
+=INDEX FOR NOVEMBER=
+
+ PAGE
+ Concerning Breakfasts 284
+ Editorials 270
+ Home Ideas and Economies 292
+ Homing-It in an Apartment 263
+ Menus 282, 283
+ Polly's Thanksgiving Party 290
+ Silver Lining, The 310
+ Some Recipes for Preparing Poultry 286
+ Somebody's Cat 260
+ Tiny House, The 255
+ To Express Personality 265
+ Windows and Their Fitments 251
+ You're not Supposed to, Jimmie 258
+
+
+=SEASONABLE-AND-TESTED RECIPES=
+
+ Beef, Rib Roast of, with Yorkshire Pudding. Ill. 277
+ Boudin Blanc 281
+ Bread, Stirred Brown 280
+ Brother Jonathan 275
+ Cake, Pyramid Birthday 280
+ Cake, Thanksgiving Corn. Ill. 277
+ Chicken, Guinea. Ill. 276
+ Cookies, Pilgrim. Ill. 279
+ Cucumbers and Tomatoes, Sauteed 281
+ Cutlets, Marinated 276
+ Fanchonettes, Pumpkin. Ill. 279
+ Frappe, Sweet Cider. Ill. 278
+ Fruit, Supreme 299
+ Garnish for Roast Turkey 274
+ Jelly, Apple Mint, for Roast Lamb 276
+ Pancakes, Swedish, with Aigre-Doux Sauce 280
+ Parsnips, Dry Deviled 278
+ Pie, Fig-and-Cranberry 278
+ Potage Parmentier 273
+ Pudding, King's, with Apple Sauce 278
+ Pudding, Thanksgiving 277
+ Pudding, Yorkshire 277
+ Punch, Coffee Fruit 278
+ Puree, Oyster-and-Onion 274
+ Salad, New England. Ill. 275
+ Salmon a la Creole 275
+ Sauce, Aigre-Doux 280
+ Sausages, Potato-and-Peanut 273
+ Steak, Skirt, with Raisin Sauce 281
+ Stuffing for Roast Turkey 274
+ Succotash, Plymouth. Ill. 275
+ Tart, Cranberry, with Cranberry Filling. Ill. 279
+ Turkey, Roast. Ill. 274
+
+
+=QUERIES AND ANSWERS=
+
+ Cake Baking, Temperature for 298
+ Chicken, To Roast 295
+ Corn and Potatoes, To boil 295
+ Fish, To broil 298
+ Gingerbread, Soft 298
+ Ice Cream, Classes of 300
+ Icing, Caramel 295
+ Pie, Deep-Dish Apple 298
+ Pies, Lemon, Why Watery 296
+ Pimientoes, Canned 300
+ Pineapple, Spiced 295
+ Potatoes, Crisp Fried 296
+ Sauce, Cream 298
+ Sauce, Tartare 296
+ Table Service, Instructions on 296
+
+ * * * * *
+
+We want representatives everywhere to take subscriptions for AMERICAN
+COOKERY. 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.
+
+AMERICAN COOKERY - BOSTON, MASS.
+
+Buy advertised Goods--Do not accept substitutes
+
+
+
+Are You Using this Latest Edition of America's Leading Cook Book?
+
+[Illustration]
+
+=THE BOSTON COOKING-SCHOOL COOK BOOK=
+
+=By FANNIE MERRITT FARMER=
+
+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.
+
+This volume also contains the correct proportions of food, tables of
+measurements and weights, time-tables for cooking, menus, hints to young
+housekeepers.
+
+=_"Good Housekeeping" Magazine says:_=
+
+"'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."
+
+ =656 Pages= =122 Illustrations= =$2.50 net=
+
+ * * * * *
+
+ =TABLE SERVICE= =_By Lucy G. Allen_=
+
+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. =Fully illustrated. $1.75
+net=
+
+
+ =COOKING FOR TWO= =_By Janet McKenzie Hill_=
+
+"'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."--_Woman's
+Home Companion._
+
+ =With 150 illustrations. $2.25 net=
+
+
+=JUST PUBLISHED=
+
+ =FISH COOKERY= =_By Evelene Spencer and John N. Cobb_=
+
+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, purees
+and broths and soup stocks; for fish pickled and spiced, preserved and
+potted, made into fricassees, 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. =$2.00 net=
+
+ =For Sale at all Booksellers or of the Publishers=
+ =LITTLE, BROWN & COMPANY, 34 BEACON ST., BOSTON=
+
+
+=Books on Household Economics=
+
+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.
+
+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.
+
+ =A Guide to Laundry Work.= Chambers. $1.00
+
+ =Allen, The, Treatment of Diabetes.= Hill and Eckman 1.75
+
+ =American Cook Book.= Mrs. J. M. Hill 1.50
+
+ =American Meat Cutting Charts.= Beef, veal, pork,
+ lamb--4 charts, mounted on cloth and rollers 10.00
+
+ =American Salad Book.= M. DeLoup 1.50
+
+ =Around the World Cook Book.= Barroll 2.50
+
+ =Art and Economy in Home Decorations.= Priestman 1.50
+
+ =Art of Home Candy-Making (with thermometer, dipping
+ wire, etc.)= 3.75
+
+ =Art of Right Living.= Richards .50
+
+ =Bacteria, Yeasts and Molds in the Home.= H. W. Conn 1.48
+
+ =Bee Brand Manual of Cookery= .75
+
+ =Better Meals for Less Money.= Greene 1.35
+
+ =Blue Grass Cook Book.= Fox 2.00
+
+ =Book of Entrees.= Mrs Janet M. Hill 2.00
+
+ =Boston Cook Book.= Mary J. Lincoln 2.25
+
+ =Boston Cooking-School Cook Book.= Fannie M. Farmer 2.50
+
+ =Bread and Bread-Making.= Mrs. Rorer .75
+
+ =Breakfasts, Luncheons and Dinners.= Chambers 1.25
+
+ =Bright Ideas for Entertaining.= Linscott .90
+
+ =Business, The, of the Household.= Taber 2.50
+
+ =Cakes, Icings and Fillings.= Mrs. Rorer 1.00
+
+ =Cakes, Pastry and Dessert Dishes.= Janet M. Hill 2.00
+
+ =Candies and Bonbons.= Neil 1.50
+
+ =Candy Cook Book.= Alice Bradley 1.75
+
+ =Canning and Preserving.= Mrs. Rorer 1.00
+
+ =Canning, Preserving and Jelly Making.= Hill 1.75
+
+ =Canning, Preserving and Pickling.= Marion H. Neil 1.50
+
+ =Care and Feeding of Children.= L. E. Holt, M.D. 1.25
+
+ =Catering for Special Occasions.= Farmer 1.50
+
+ =Century Cook Book.= Mary Ronald 3.00
+
+ =Chafing-Dish Possibilities.= Farmer 1.50
+
+ =Chemistry in Daily Life.= Lassar-Cohn 2.25
+
+ =Chemistry of Cookery.= W. Mattieu Williams 2.25
+
+ =Chemistry of Cooking and Cleaning.= Richards and
+ Elliot 1.00
+
+ =Chemistry of Familiar Things.= Sadtler 2.00
+
+ =Chemistry of Food and Nutrition.= Sherman 2.10
+
+ =Cleaning and Renovating.= E. G. Osman 1.20
+
+ =Clothing for Women.= L. I. Baldt 2.50
+
+ =Cook Book for Nurses.= Sarah C. Hill .90
+
+ =Cooking for Two.= Mrs. Janet M. Hill 2.25
+
+ =Cost of Cleanness.= Richards 1.00
+
+ =Cost of Food.= Richards 1.00
+
+ =Cost of Living.= Richards 1.00
+
+ =Cost of Shelter.= Richards 1.00
+
+ =Course in Household Arts.= Duff 1.30
+
+ =Dainties.= Mrs. Rorer 1.00
+
+ =Diet for the Sick.= Mrs. Rorer 2.00
+
+ =Diet in Relation to Age and Activity.= Thompson 1.00
+
+ =Dishes and Beverages of the Old South.=
+ McCulloch-Williams 1.50
+
+ =Domestic Art in Women's Education.= Cooley 1.50
+
+ =Domestic Science in Elementary Schools.= Wilson 1.20
+
+ =Domestic Service.= Lucy M. Salmon 2.25
+
+ =Dust and Its Dangers.= Pruden 1.25
+
+ =Easy Entertaining.= Benton 1.50
+
+ =Economical Cookery.= Marion Harris Neil 2.00
+
+ =Elementary Home Economics.= Matthews 1.40
+
+ =Elements of the Theory and Practice of Cookery.=
+ Williams and Fisher 1.40
+
+ =Encyclopaedia of Foods and Beverages.= 10.00
+
+ =Equipment for Teaching Domestic Science.= Kinne .80
+
+ =Etiquette of New York Today.= Learned 1.60
+
+ =Etiquette of Today.= Ordway 1.25
+
+ =European and American Cuisine.= Lemcke 4.00
+
+ =Every Day Menu Book.= Mrs. Rorer 1.50
+
+ =Every Woman's Canning Book.= Hughes .90
+
+ =Expert Waitress.= A. F. Springsteed 1.35
+
+ =Feeding the Family.= Rose 2.40
+
+ =Fireless Cook Book.= 1.75
+
+ =First Principles of Nursing.= Anne R. Manning 1.25
+
+ =Fish Cookery.= Spencer and Cobb 2.00
+
+ =Food and Cookery for the Sick and Convalescent.=
+ Fannie M. Farmer 2.50
+
+ =Food and Feeding.= Sir Henry Thompson 2.00
+
+ =Food and Flavor.= Finck 3.00
+
+ =Foods and Household Management.= Kinne and Cooley 1.40
+
+ =Food and Nutrition.= Bevier and Ushir 1.00
+
+ =Food Products.= Sherman 2.40
+
+ =Food and Sanitation.= Forester and Wigley 1.40
+
+ =Food and the Principles of Dietetics.= Hutchinson 4.25
+
+ =Food for the Worker.= Stern and Spitz. 1.00
+
+ =Food for the Invalid and the Convalescent.= Gibbs .75
+
+ =Food Materials and Their Adulterations.= Richards 1.00
+
+ =Food Study.= Wellman 1.10
+
+ =Food Values.= Locke 2.00
+
+ =Foods and Their Adulterations.= Wiley 6.00
+
+ =Franco-American Cookery Book.= Deliee 5.00
+
+ =French Home Cooking.= Low 1.50
+
+ =Fuels of the Household.= Marian White .75
+
+ =Furnishing a Modest Home.= Daniels 1.25
+
+ =Furnishing the Home of Good Taste.= Throop 4.50
+
+ =Garments for Girls.= Schmit 1.50
+
+ =Golden Rule Cook Book (600 Recipes for Meatless
+ Dishes).= Sharpe 2.50
+
+ =Handbook of Home Economics.= Flagg 0.90
+
+ =Handbook of Hospitality for Town and Country.=
+ Florence H. Hall 1.75
+
+ =Handbook of Invalid Cooking.= Mary A. Boland 2.50
+
+ =Handbook on Sanitation.= G. M. Price, M.D. 1.50
+
+ =Healthful Farm House, The.= Dodd .60
+
+ =Home and Community Hygiene.= Broadhurst 2.50
+
+ =Home Candy Making.= Mrs. Rorer .75
+
+ =Home Economics.= Maria Parloa 2.00
+
+ =Home Economics Movement.= .75
+
+ =Home Furnishing.= Hunter 2.50
+
+ =Home Nursing.= Harrison 1.50
+
+ =Home Problems from a New Standpoint= 1.00
+
+ =Home Science Cook Book.= Anna Barrows and Mary J.
+ Lincoln 1.25
+
+ =Hot Weather Dishes.= Mrs. Rorer .75
+
+ =House Furnishing and Decoration.= McClure and
+ Eberlein 2.50
+
+ =House Sanitation.= Talbot .80
+
+ =Housewifery.= Balderston 2.50
+
+ =Household Bacteriology.= Buchanan 2.75
+
+ =Household Economics.= Helen Campbell 1.75
+
+ =Household Engineering.= Christine Frederick 2.00
+
+ =Household Physics.= Alfred M. Butler 1.50
+
+ =Household Textiles.= Gibbs 1.40
+
+ =Housekeeper's Handy Book.= Baxter 2.00
+
+ =How to Cook in Casserole Dishes.= Neil 1.50
+
+ =How to Cook for the Sick and Convalescent.=
+ H. V. S. Sachse 2.00
+
+ =How to Feed Children.= Hogan 1.25
+
+ =How to Use a Chafing Dish.= Mrs. Rorer .75
+
+ =Human Foods.= Snyder 2.00
+
+ =Ice Cream, Water Ices, etc.= Rorer 1.00
+
+ =I Go a Marketing.= Sowle 1.75
+
+ =Institution Recipes.= Emma Smedley 3.00
+
+ =Interior Decorations.= Parsons 5.00
+
+ =International Cook Book.= Filippini 2.50
+
+ =Key to Simple Cookery.= Mrs. Rorer 1.25
+
+ =King's, Caroline, Cook Book= 2.00
+
+ =Kitchen Companion.= Parloa 2.50
+
+ =Kitchenette Cookery.= Anna M. East 1.25
+
+ =Laboratory Handbook of Dietetics.= Rose 1.50
+
+ =Lessons in Cooking Through Preparation of Meals.= 2.00
+
+ =Lessons in Elementary Cooking.= Mary C. Jones 1.25
+
+ =Like Mother Used to Make.= Herrick 1.35
+
+ =Luncheons.= Mary Ronald 2.00
+ A cook's picture book; 200 illustrations
+
+ =Made-over Dishes.= Mrs. Rorer .75
+
+ =Many Ways for Cooking Eggs.= Mrs. Rorer .75
+
+ =Marketing and Housework Manual.= S. Agnes Donham 2.00
+
+ =Mrs. Allen's Cook Book.= Ida C. Bailey Allen 2.00
+
+ =More Recipes for Fifty.= Smith 2.00
+
+ =My Best 250 Recipes.= Mrs. Rorer 1.00
+
+ =New Book of Cookery=. A. Farmer 2.50
+
+ =New Hostess of Today.= Larned 1.75
+
+ =New Salads.= Mrs. Rorer 1.00
+
+ =Nursing, Its Principles and Practice.= Isabels and
+ Robb 2.00
+
+ =Nutrition of a Household.= Brewster 2.00
+
+ =Nutrition of Man.= Chittenden 4.50
+
+ =Philadelphia Cook Book.= Mrs. Rorer 1.50
+
+ =Planning and Furnishing the House.= Quinn 1.35
+
+ =Practical Cooking and Dinner Giving.= Mrs. Mary F.
+ Henderson 1.75
+
+ =Practical Cooking and Serving.= Mrs. Janet M. Hill 3.00
+
+ =Practical Dietetics.= Gilman Thompson 8.00
+
+ =Practical Dietetics with Reference to Diet in
+ Disease.= Patte 2.25
+
+ =Practical Food Economy.= Alice Gitchell Kirk 1.35
+
+ =Practical Homemaking.= Kittredge 1.00
+
+ =Practical Points in Nursing.= Emily A. M. Stoney 2.00
+
+ =Principles of Chemistry Applied to the Household.=
+ Rowley and Farrell 1.50
+
+ =Principles of Food Preparation.= Mary D. Chambers 1.25
+
+ =Principles of Human Nutrition.= Jordan 2.00
+
+ =Recipes and Menus for Fifty.= Frances Lowe Smith 2.00
+
+ =Rorer's (Mrs.) New Cook Book.= 2.50
+
+ =Salads, Sandwiches, and Chafing Dish Dainties.=
+ Mrs. Janet M. Hill 2.00
+
+ =Sandwiches.= Mrs. Rorer .75
+
+ =Sanitation in Daily Life.= Richards .60
+
+ =School Feeding.= Bryant 1.75
+
+ =Selection and Preparation of Food.= Brevier and
+ Meter .75
+
+ =Shelter and Clothing.= Kinne and Cooley 1.40
+
+ =Source, Chemistry and Use of Food Products.= Bailey 2.00
+
+ =Spending the Family Income.= Donham 1.75
+
+ =Story of Germ Life.= H. W. Conn 1.00
+
+ =Successful Canning.= Powell 2.50
+
+ =Sunday Night Suppers.= Herrick 1.35
+
+ =Table Service.= Allen 1.75
+
+ =Textiles.= Woolman and McGowan 2.60
+
+ =The Chinese Cook Book.= Shin Wong Chan 1.50
+
+ =The House in Good Taste.= Elsie de Wolfe 4.00
+
+ =The Housekeeper's Apple Book.= L. G. Mackay 1.25
+
+ =The New Housekeeping.= Christine Frederick 1.90
+
+ =The Party Book.= Fales and Northend 3.00
+
+ =The St. Francis Cook Book.= 5.00
+
+ =The Story of Textiles= 5.00
+
+ =The Up-to-Date Waitress.= Mrs. Janet M. Hill 1.75
+
+ =The Woman Who Spends.= Bertha J. Richardson 1.00
+
+ =Till the Doctor Comes and How to Help Him.= 1.00
+
+ =True Food Values.= Birge 1.25
+
+ =Vegetable Cookery and Meat Substitutes.= Mrs. Rorer 1.50
+
+ =Women and Economics.= Charlotte Perkins Stetson 1.50
+
+ Address All Orders:
+ =THE BOSTON COOKING-SCHOOL MAGAZINE CO., Boston, Mass.=
+
+
+[Illustration: In Kitchen and Bathroom
+
+Old Dutch makes linoleum; tile; tubs and utensils bright like new. For
+general cleaning, it lightens your work; is efficient and economical]
+
+
+
+
+[Illustration: FRUIT SUPREME]
+
+=Fruit Supreme=
+
+
+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.
+
+[Illustration: WOODEN SHUTTERS, ORNAMENTED, ARE SUITABLE FOR REMODELLED
+HOUSES]
+
+
+
+
+American Cookery
+
+ VOL. XXVI NOVEMBER NO. 4
+
+
+
+
+Windows and Their Fitments
+
+By Mary Ann Wheelwright
+
+
+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.
+
+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.
+
+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.
+
+[Illustration: GROUP WINDOWS ON STAIRWAY]
+
+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 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.
+
+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.
+
+[Illustration: GROUPED WINDOWS WITH SQUARE PANES, LACE GLASS CURTAINS
+AND CRETONNE OVER CURTAINS]
+
+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 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.
+
+[Illustration: FOR FRENCH DOORS, USE MUSLIN WITH SILK-LINED OVERHANG]
+
+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.
+
+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.
+
+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.
+
+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 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.
+
+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.
+
+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.
+
+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.
+
+[Illustration: 75 BEACON STREET, BOSTON]
+
+
+
+
+[Illustration: THATCHED-STYLE COTTAGE FOR AMERICAN SUBURBS]
+
+The Tiny House
+
+By Ruth Merton
+
+(_Concluded from October_)
+
+
+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.
+
+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.
+
+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 millennium for housekeepers; and there is also a good
+work going forward to make of housework a real profession.
+
+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.
+
+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.
+
+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.
+
+Now, however, we need something more. We need to make housework
+attractive; in other words, to put charm in the kitchen.
+
+There is one very simple way of doing this, that is to make kitchens
+good to look at, and inviting as a place to stay and work.
+
+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.
+
+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.
+
+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 _very_ well indeed before
+we could feel any pleasure in the mere presence of these necessary but
+unnecessarily ugly accompaniments to our work.
+
+We have come to think of cleanliness as not only next to godliness, but
+as something which takes the place of beauty--_is_ beauty.
+
+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!
+
+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.
+
+[Illustration: KITCHEN FOR THATCHED-STYLE COTTAGE]
+
+There is only one other very important thing to look out for; that is
+the matter of closets. There is no rule for the 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.
+
+[Illustration: FIRST-FLOOR PLAN OF THATCHED COTTAGE]
+
+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.
+
+No one doubts that it _is_ a sacrifice to give up a lesser pleasure even
+to gain the "summum bonum" and that it _does_ 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!"
+
+ Such weakness is fatal in a tiny house.
+ But how much more fatal in a tiny garden!
+
+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"!
+
+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 _better_, be rough,
+uncultivated fields for all the relation they bear to the houses upon
+them or the use they were intended for.
+
+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.
+
+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?
+
+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."
+
+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.
+
+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.
+
+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.
+
+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.
+
+The most general fault in American gardens is their lack of privacy.
+
+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.
+
+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.
+
+But after all, a porch is a porch, and a garden is a garden, and one
+does not take the place of the other.
+
+Especially is this true of the tiny property.
+
+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.
+
+Once you have got the desire for a 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.
+
+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.
+
+May he live forever and ever happy in his tiny house!
+
+[Illustration: FIRST-FLOOR PAN OF THATCHED COTTAGE]
+
+
+
+
+"You're Not Supposed To, Jimmie"
+
+By Eva J. DeMarsh
+
+
+"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.
+
+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."
+
+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!"
+
+Aunt Rachel looked up in surprise. "What's the matter, Jennie?" she
+inquired.
+
+"Oh, nothing much, Auntie! I was just thinking aloud."
+
+"Don't!" said Aunt Rachel. "It's a bad habit, Jennie--though I do do it
+myself, sometimes."
+
+"Sometimes!" Jennie turned away to hide her smile. Why, Aunt Rachel made
+a business of talking aloud!
+
+As luck would have it, the dinner went off to Aunt Rachel's
+satisfaction. It was good, but conservative.
+
+"Jennie is learning," thought the old lady to herself. "After I've been
+here a few times more, she'll get along all right."
+
+Aunt Rachel hadn't noticed that every idea Jennie has used was,
+strictly, either Jennie's own or her mother's.
+
+"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.
+
+"Oh, I don't know, maybe a week or two," said Jennie, mischievously.
+"She hasn't told me yet."
+
+"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.
+
+"Anything on for this evening, Jimmie?" inquired Jennie, sweetly, too
+sweetly, Jimmie thought. He had heard those dulcet tones before.
+
+"Yes--no!" stammered Jimmie. How he wished he had! However, as Jennie
+said no more, he dismissed the subject from his mind. She probably
+didn't really mean anything, anyway.
+
+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!
+
+"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
+Loudon, I shall do my duty." ("I bet she will!" commented Jimmie, _sotto
+voce_.) "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.)
+
+"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.
+
+"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."
+
+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.
+
+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.
+
+"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."
+
+"Who?" gasped Jennie. "Why, Jimmie, she just HATES men! She's always
+said they were only a necessary evil."
+
+"Yes, I know," smiled Jimmie, "that's what she used to say, but she'd
+never met Jacob Crowder then."
+
+"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!"
+
+"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."
+
+"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."
+
+"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?"
+
+Jennie shrugged her shoulders.
+
+"We can have the wedding here, can't we, Jimmie?" she asked, somewhat
+wistfully.
+
+Jimmie wondered if she had heard him. Perhaps--and then again, perhaps
+not.
+
+"I don't see where we come in on it," he remarked. "It's a church
+affair, you know."
+
+"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."
+
+Jimmie stared. "Consistency--" he muttered.
+
+"What's that you said, Jimmie? Are you ill?" inquired Jennie, anxiously.
+
+"No!" replied Jimmie, "it's you women! I can't understand you at all!"
+
+"You're not supposed to, Jimmie, dear," answered Jennie sweetly.
+
+
+
+
+Somebody's Cat
+
+By Ida R. Fargo
+
+
+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.
+
+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 _Felidae_, 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?
+
+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.
+
+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.
+
+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.
+
+But that first morning, I merely glanced at him, sitting so comfortably
+on the top rail of the fence, blinking in the sun.
+
+"Somebody's cat," said I, and went on down to the creek to see if
+Curlylocks had tumbled in.
+
+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:
+
+"Kitty--kitty--kitty. Muvver, see my 'ittle kitty?"
+
+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.
+
+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."
+
+Meanwhile, my youngest continued to reiterate: "Kitty--kitty--kitty!
+_My_ 'ittle kitty!"
+
+"No, Curlylocks," said I, "it isn't your little kitty. It is somebody's
+cat."
+
+Which merely shows that I knew not whereof I spoke. Sir Christopher
+proceeded to teach me.
+
+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.
+
+But no one came.
+
+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?
+
+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
+_might_ find him," they insisted. Truly, "Hope springs eternal."
+
+"Perhaps, he has gone back where he came from," said Daddy. "Perhaps, he
+has grown tired of us."
+
+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.
+
+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! _My_ 'ittle kitty!"
+
+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.
+
+"I declare," said Daddy, one day, "I believe that cat goes up in the
+hills and hunts."
+
+"Camps out and has a good time," added daughter.
+
+"And fishes," suggested Ted. "Cats _do_ catch fish. Sometimes. I've read
+about it."
+
+Daddy nodded. "Seems to agree with him, whatever he does."
+
+"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
+_time_ he does."
+
+"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.
+
+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."
+
+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--
+
+Last night we came home.
+
+"Now, mother, aren't you really glad you went?" quizzed Daddy.
+
+"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."
+
+My understanding mate merely chuckled--and went on unpacking the
+tinware. But Ted spoke up:
+
+"Gee! Bet I make good in English III this year. Got all sorts of ideas
+for themes. This trip's been bully."
+
+"We'll go again, won't we, Mother?" asked my oldest.
+
+"I think we'll always go again," answered I--some sober thinking I was
+doing, as I folded away the blankets.
+
+"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.
+
+But Curlylocks was undisturbed. "Kitty--kitty--kitty! _My_ '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.
+
+"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."
+
+"But if we didn't go we couldn't get home again," said Somebody.
+
+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 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!
+
+
+
+
+Homing-It in an Apartment
+
+By Ernest L. Thurston
+
+
+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.
+
+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.
+
+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 _friends_," said Margaret,
+"without the boarding house flavor."
+
+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.
+
+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."
+
+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.
+
+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 _made_
+it work.
+
+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 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.
+
+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.
+
+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!
+
+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,
+
+ First week Cooking
+ Second week Free
+ Third week Dishes, etc.
+ Fourth week Free
+ Fifth week Cooking
+ Etc.
+
+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.
+
+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 souffle. Peggy, too, was a wizard with the
+chafing dish.
+
+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.
+
+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.
+
+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.
+
+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.
+
+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 deficiencies
+were met from "surplus." Moreover, she kept accurate accounts.
+
+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
+_was_ a machine, properly set up, operated and adjusted--rather than an
+uncertain makeshift.
+
+
+
+
+To Express Personality
+
+By Dana Girrioer
+
+
+"'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.?"
+
+"'B. F.'?" repeated Aunt Milly.
+
+"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!"
+
+"And now nobody does, except a few Ancient Mariners?" inquired Cousin
+Dan.
+
+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."
+
+"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?"
+
+"Surely," answered Anne. "Burt will keep right on being a lawyer."
+
+"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!"
+
+"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."
+
+"I love to draw--but my people don't look alive, somehow," said little
+Milly, wistfully.
+
+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?"
+
+At the studio it was much easier.
+
+"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.
+
+"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 that settles the last problem. I'd hate to
+have to go outdoors for meals, when I'm working."
+
+"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!"
+
+"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."
+
+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.
+
+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.
+
+Burt studied the apartment not at all, but his fiancee with quiet
+amusement. He was much in love with Anne, but he understood her better
+than she had yet discovered.
+
+"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--"
+
+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?"
+
+"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--"
+
+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."
+
+"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."
+
+"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?"
+
+"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."
+
+"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?"
+
+Anne's "crowd," the half-dozen good 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.
+
+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.
+
+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."
+
+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.
+
+"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.
+
+"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?"
+
+"Fudge!" said Burt, soberly, but in his eyes the dancing light he
+reserved for Anne. "I'll ask the ticket-agent."
+
+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."
+
+"Very well," Anne assented. If Burt's business absorbed him like this,
+she must learn to take it philosophically.
+
+"What a pretty place, Burt! Do see those wonderful elms!"
+
+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.
+
+"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."
+
+"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."
+
+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 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?"
+
+"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."
+
+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.
+
+"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."
+
+Burt shook his head. "She'd have seen us before this and been out here,"
+he suggested. "Come 'round to the back."
+
+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.
+
+"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."
+
+"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."
+
+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?"
+
+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.
+
+"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?"
+
+If Anne heard, she made no reply, she was exploring.
+
+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 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.
+
+"His missie left him all alone," said Anne, bending to stroke the smooth
+head. "What's upstairs, Burt?"
+
+"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.
+
+"Your Aunt Susan must use it for sewing," she told Burt, dreamily. "With
+that big skylight--it could be a studio, couldn't it?"
+
+"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!"
+
+"Feed the brute!" quoted Nan, with a gay laugh. "Will the Admiral drink
+condensed milk?"
+
+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.
+
+"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."
+
+Turning to Burt, she continued:
+
+"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!"
+
+"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."
+
+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?
+
+"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."
+
+"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
+portieres 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?
+
+"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.
+
+"Did you learn to keep house with your mother?"
+
+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."
+
+"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."
+
+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--
+
+"Burt," she called, "come and answer this question. Did you come to
+Byrnton instead of Branton on purpose?"
+
+"What's this?" said Burt. "Cross-examination?"
+
+"It's an examination, surely, but I won't be cross," replied Anne, with
+a rare dimple. "You must answer my question truly."
+
+"Yes, Your Honor," said Burt. "I did, Your Honor."
+
+"Did you know your Aunt Susan wouldn't be home?"
+
+"Our Aunt Susan," corrected Burt.--"No, Your Honor--that is, I
+thought--"
+
+"You knew she was going to California?"
+
+"Yes, Your Honor."
+
+"This summer?"
+
+"I didn't know exactly when--honestly, Nan, I did want you to meet her."
+
+"Why?"'
+
+"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?"
+
+"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?"
+
+"Not unless Your Honor pleases."
+
+"Case dismissed, for lack of evidence," said Nan.--"Burt, could we live
+here?"
+
+"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?"
+
+"I can if I'm smart," answered Nan, soberly. "I wonder if I'm smart."
+
+"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--?"
+
+"That's so!" she turned a radiant face upon him.
+
+"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."
+
+"Why?"
+
+"Because," said Burt in triumph, "personality, like the measles, will
+out!"
+
+
+
+
+AMERICAN COOKERY
+
+FORMERLY THE
+
+BOSTON COOKING-SCHOOL MAGAZINE
+
+OF
+
+Culinary Science and Domestic Economics
+
+ SUBSCRIPTION $1.50 PER YEAR, SINGLE COPIES 15C
+ POSTAGE TO FOREIGN COUNTRIES, 40C PER YEAR
+
+TO SUBSCRIBERS
+
+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.
+
+Please renew on receipt of the colored blank enclosed for this purpose.
+
+In sending notice to renew a subscription or change of address, please
+give the _old_ address as well as the _new_.
+
+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.
+
+ENTERED AT BOSTON POST-OFFICE AS SECOND-CLASS MATTER
+
+
+
+
+LOVE'S DAY
+
+
+ When the morning on the hill crest snuffs the candles of the night,
+ And the wide world blooms in beauty with the coming of the light,
+ With the morn awakens, ever sweet and ever new,
+ The happiness of knowing I share the dawn with you.
+
+ When the morning shadows shorten on the sunny slopes of noon,
+ And the roads of earth are humming with toil's deep, insistent tune,
+ Fragrant as a sea wind, blowing from an island blue,
+ Through moiling hours of toiling comes my memory of you.
+
+ When the shadows of the twilight like long lashes dim and gray
+ Close in slumber softly o'er the weary eyes of day,
+ Calling through the twilight like harbor lights from sea,
+ Your love becomes a beacon that shines with cheer for me!
+
+ _Arthur Wallace Peach._
+
+
+
+
+LIMITATION OF ARMAMENTS
+
+
+"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."
+
+ _Philadelphia Public Ledger._
+
+
+"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."
+
+ W. E. BORAH.
+
+
+"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."
+
+ _Churchman._
+
+
+Certainly we believe in the closest limitation of armament. In this
+matter 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.
+
+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."
+
+
+
+
+A PIONEER IN HOME ECONOMICS
+
+
+From a recent report by Mr. Eugene Davenport, vice-president of the
+University of Illinois, we draw the following:
+
+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.
+
+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.
+
+If efforts are to be judged by their results, whether in respect to
+alumnae 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.
+
+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.
+
+At the Recognition Service in honor of Professor Bevier, in May, 1921,
+the alumnae presented the University with an excellent portrait of Miss
+Bevier.
+
+
+
+
+"FEEDING-THE-FAMILY" CLUB
+
+
+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, dietitians 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.
+What we need is more than a reading acquaintance with those subjects.
+
+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.
+
+ R. C. C.
+
+
+
+
+DO YOUR OWN WORK AND SAVE MONEY
+
+
+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.
+
+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?"
+
+As nobody has responded as yet, I am going to tell how we manage and,
+possibly, some one else may be helped thereby.
+
+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).
+
+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.
+
+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.
+
+ H. W. P.
+
+
+
+
+[Illustration: SOME HOMELY THANKSGIVING VEGETABLES]
+
+Seasonable-and-Tested Recipes
+
+By Janet M. Hill and Mary D. Chambers
+
+
+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.
+
+
+Potage Parmentier
+
+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 puree, 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
+croutons, 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."
+
+
+Potato-and-Peanut Sausages
+
+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.
+
+
+Roast Turkey
+
+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. 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.
+
+
+Turkey Stuffing
+
+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.
+
+[Illustration: ROAST TURKEY]
+
+
+Garnish the Roast Turkey with Stuffed Onions
+
+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.
+
+
+Oyster-and-Onion Puree
+
+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 puree 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.
+
+
+Salmon a la Creole
+
+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.
+
+
+Brother Jonathan
+
+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.
+
+
+Plymouth Succotash
+
+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.
+
+[Illustration: PLYMOUTH SUCCOTASH]
+
+[Illustration: NEW ENGLAND SALAD]
+
+
+New England Salad
+
+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.
+
+
+Guinea Chickens
+
+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.
+
+[Illustration: GUINEA CHICKENS]
+
+
+Rib Roast of Beef with Yorkshire Pudding
+
+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.
+
+
+Yorkshire Pudding
+
+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.
+
+
+Apple Mint Jelly for Roast Lamb
+
+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.)
+
+
+Marinaded Cutlets
+
+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 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 _en couronne_, or on a
+mound of mashed potatoes, green peas, French beans, or Brussels sprouts.
+
+[Illustration: RIB ROAST WITH YORKSHIRE PUDDING]
+
+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.)
+
+
+Thanksgiving Corn Cake
+
+Sift together two cups of corn meal, two cups of white flour, four
+_heaping_ teaspoonfuls of baking powder, one LEVEL 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.
+
+[Illustration: THANKSGIVING CORN CAKE]
+
+
+Thanksgiving Pudding
+
+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.
+
+
+Coffee Fruit Punch
+
+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.
+
+[Illustration: SWEET CIDER FRAPPE]
+
+
+Sweet Cider Frappe
+
+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.
+
+
+Fig-and-Cranberry Pie
+
+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.
+
+
+Dry Deviled Parsnips
+
+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.
+
+
+King's Pudding With Apple-Jelly Sauce
+
+Soak, over-night, one-half a cup of well-washed rice, and cook in one
+pint of 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.
+
+
+Apple-Jelly Sauce
+
+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.
+
+[Illustration: CRANBERRY TART]
+
+
+Cranberry Tart
+
+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.
+
+
+Cooked Cranberry Filling
+
+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.
+
+
+Pumpkin Fanchonettes
+
+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.
+
+[Illustration: PUMPKIN FANCHONETTES]
+
+
+Pilgrim Cookies
+
+Let soak overnight one cup of seedless 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.
+
+[Illustration: PILGRIM COOKIES]
+
+
+Pyramid Birthday Cake
+
+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, glaceed 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.
+
+[Illustration: FRUIT AND MELONS]
+
+
+Stirred Brown Bread
+
+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 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.
+
+
+Swedish Pancakes With Aigre-Doux Sauce
+
+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.
+
+
+Aigre-Doux Sauce
+
+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.
+
+
+Sauteed Cucumbers and Tomatoes
+
+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 saute 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.
+
+
+Skirt Steak, with Raisin Sauce
+
+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.
+
+
+Raisin Sauce for Skirt Steak
+
+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.
+
+
+Boudin Blanc
+
+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 sauteed when cold.
+
+
+
+
+Seasonable Menus for Week in November
+
+
+ SUNDAY
+
+ Breakfast
+
+ Oranges
+ Corn Flakes with Hot Milk
+ Codfish Balls
+ Buttered Toast
+ Marmalade
+ Coffee
+
+ Dinner
+
+ Roast Leg of Lamb
+ Mashed Potatoes
+ Spinach with Egg
+ Creamed Turnips
+ Celery Salad
+ Date Souffle
+ Coffee
+
+ Supper
+
+ Oyster Stew
+ Crackers
+ Lettuce-and-Peanut Butter Sandwiches
+ Soft Gingerbread
+ Cocoa
+
+
+ MONDAY
+
+ Breakfast
+
+ Malt Breakfast Food, Top Milk
+ Scrambled Eggs with Tomato
+ Graham Muffins
+ Coffee
+
+ Luncheon
+
+ Potage Parmentier
+ Savory Hash, Meat and Potatoes
+ Tea Tarts
+ Russian Tea
+
+ Dinner
+
+ Planked Steak, Parkerhouse Style
+ Head Lettuce
+ King's Pudding, with Apple Jelly Sauce
+ Black Coffee
+
+
+ TUESDAY
+
+ Breakfast
+
+ Dates
+ Gluten Grits, Cream
+ Baked Potatoes
+ Bacon
+ Graham Toast, Butter
+ Coffee
+
+ Luncheon
+
+ Salmon a la Creole
+ Pulled Bread
+ Sweet Potato Croquettes
+ Pears in Syrup
+ Milk or Tea
+
+ Dinner
+
+ Stuffed Leg of Pork
+ Mashed Potatoes
+ Apple Sauce
+ Fig-and-Cranberry Pie
+ Coffee
+
+
+ WEDNESDAY
+
+ Breakfast
+
+ Winter Pears
+ Wheatena, Milk
+ Pork-and-Potato Hash
+ Raised Pancakes, Syrup
+ Coffee
+
+ Luncheon
+
+ Oyster-and-Onion Puree
+ Crusty Rolls
+ Apple-and-Nut Salad
+ Cocoa
+
+ Dinner
+
+ Skirt Steak with Raisin Sauce
+ Dry Deviled Parsnips
+ Baked Sweet Potatoes
+ Cherry Pie
+ Coffee
+
+
+ THURSDAY
+
+ Breakfast
+
+ Cream of Wheat, Cream
+ Tomato Omelet
+ Stirred Brown Bread
+ Coffee
+
+ Luncheon
+
+ Potato-and-Peanut Sausages
+ Cabbage-and-Celery Salad, with Cheese
+ Strawberry Gelatine Jelly
+ Tea
+
+ Dinner
+
+ Boiled Tongue
+ Steamed Potatoes
+ Creamed Carrots
+ Brussels Sprouts
+ Apple Pie a la Mode
+ Coffee
+
+
+ FRIDAY
+
+ Breakfast
+
+ Grapefruit
+ Cracked Wheat, Milk
+ Creamed Finnan Haddie
+ Hashed Brown Potatoes
+ Popovers
+ Coffee
+
+ Luncheon
+
+ Frumenty with Cream
+ Escaloped Chipped Beef and Potatoes
+ Chocolate Layer Cake
+ Cafe au Lait
+
+ Dinner
+
+ Halibut Steaks
+ Brother Jonathan
+ Creamed Cabbage
+ Chow-Chow
+ Apricot Puffs with Custard Sauce
+ Coffee
+
+
+ SATURDAY
+
+ Breakfast
+
+ Gravenstein Apples
+ Quaker Oats, Milk
+ Scrambled Eggs with Bacon
+ Steamed Brown Bread
+ Coffee
+
+ Luncheon
+
+ Puree of Baked Beans
+ Castilian Salad (Pineapple, Nuts, Apples, Grapes, Celery)
+ Swedish Pancakes with Aigre-Doux Sauce
+ Chocolate
+
+ Dinner
+
+ Veal Stew
+ Browned Sweet Potatoes
+ Lima Beans in Tomato Sauce
+ Leaf Lettuce with Fr. Dressing
+ Brown Betty with Foamy Sauce
+ Coffee
+
+
+
+
+Menus for Thanksgiving Dinners
+
+
+ I
+
+ _Three-Course Dinner for Small Family in Servantless House_
+
+ Roast Chicken, stuffed with Chopped Celery and Oysters
+ Baked Sweet Potatoes
+ Boiled Onions
+
+ Salad
+ (Fine chopped apples and nuts in red apple cups)
+ Cream Dressing
+
+ Mince or Squash Pie a la mode
+ Sweet Cider
+ Coffee
+
+
+ II
+
+ _A Simple Company Dinner of Six Courses_
+
+ Celery
+ Clam Bouillon, Saltines
+ Ripe Olives
+
+ Roast, Chestnut-Stuffed Turkey, Giblet Sauce
+ Buttered Asparagus
+ Glazed Sweet Potatoes
+ Moulded Cranberry Jelly
+
+ Chicken Salad in Salad Rolls
+
+ Thanksgiving Pudding
+ Hard Sauce
+
+ Chocolate Ice Cream
+ Strawberry Sauce
+
+ Assorted Fruit
+ Coffee
+
+
+ III
+
+ _A Formal Company Dinner. Eight Courses_
+
+ Curled Celery
+ Oyster Soup, Bread Sticks
+ Radish Rosettes
+
+ Turbans of Flounder
+ Hollandaise Sauce
+ Potato Straws
+ Olives
+ Crusty Rolls
+ Salted Nuts
+
+ Capon a la Creme
+ (Stuffing of Potatoes, Mushrooms, Chestnuts, etc.)
+ Mashed Potatoes
+ Green Pea Timbales
+ Cranberry Sauce
+
+ Sweet Cider Frappe
+
+ Venison Steaks
+ Currant Jelly Sauce
+ Baked Parsnips
+
+ Apple-and-Grape Salad
+
+ Macaroon Pudding
+ Frozen Mince Pie
+ Hot Chocolate Sauce
+
+ Glaceed Walnuts
+ Fruit
+ Black Coffee
+
+
+ IV
+
+ _Elaborate Formal Dinner. Ten Courses_
+
+ Fruit Cocktail
+ Oysters on Half-shell
+ Brown Bread-and-Butter Sandwiches
+ Quartered Lemons
+
+ Clear Bouillon, Oysterettes
+ Radishes
+ Celery
+
+ Boiled Halibut
+ Potato Balls in Parsley Sauce
+ Sweet Pickles
+
+ Cauliflower au Gratin
+
+ Braised Turkey or Capon
+ Bread Stuffing
+ Giblet Gravy
+ Duchesse Potatoes
+ Spinach
+
+ Crystallized Ginger
+ Salted Pecans
+ Pineapple Fritters, Lemon Sauce
+
+ Granite of Cider and Apples
+
+ Cutlets of Duck, with Chopped Celery
+
+ Orange Salad
+
+ Pumpkin Pie
+ Raisin and Cranberry Tarts
+ Chocolate Parfait
+ Almond Cakes
+
+ Nuts
+ Raisins
+ Bonbons
+ Candied Orange Peel
+ Black Coffee
+
+
+
+
+Concerning Breakfasts
+
+By Alice E. Whitaker
+
+
+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.
+
+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."
+
+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.
+
+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.
+
+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.
+
+The adaptability of this quick breakfast, and its ease of preparation,
+keep it in favor, but filling the stomach with a 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.
+
+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.
+
+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.
+
+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.
+
+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.
+
+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.
+
+
+Breakfasts without Meat
+
+The following are adapted to different seasons and the beverage may be
+selected to suit the taste.
+
+1. Strawberries, eggs baked in ramekins, oatmeal muffins.
+
+2. Fruit, cheese omelet, rice griddle cakes.
+
+3. Oranges, codfish balls, wheat muffins.
+
+4. Oatmeal, baked bananas, scrambled eggs, rice muffins.
+
+5. Cereal, hashed browned potatoes, date gems.
+
+6. Oranges, soft boiled eggs, lyonnaise potatoes, dry toast.
+
+7. Cereal with dates, whole wheat muffins, orange marmalade.
+
+8. Stewed prunes, French omelet, creamed potatoes, dry toast.
+
+9. Grapefruit, broiled salt codfish, baked potatoes, corn muffins.
+
+10. Fresh pineapple, broiled fresh mackerel, creamed potatoes, French
+bread.
+
+11. Sliced bananas, omelet with peas, rusked bread.
+
+
+Breakfasts with Meat
+
+1. Fresh apple sauce, pork chops, stewed potatoes, graham muffins.
+
+2. Dried peaches, stewed, broiled honeycomb tripe, escalloped potatoes,
+reheated rolls.
+
+3. Fruits, minced mutton, potato puffs, rice griddle cakes, lemon syrup.
+
+4. Baked apples, baked sausages, hashed potatoes, corn cakes.
+
+5. Baked rhubarb and raisins, ham omelet, bread-crumb griddle cakes,
+caramel syrup.
+
+6. Melon or berries, broiled ham, shirred eggs, creamed potatoes.
+
+7. Oranges, broiled beef cakes, French fried potatoes, toast.
+
+8. Steamed rice, sliced tomatoes, bacon and eggs, rye muffins.
+
+9. Berries, broiled chicken with cream sauce, fried potato cakes,
+muffins.
+
+10. Cereal with syrup, scalded tomatoes with melted butter, baked hash,
+dry toast.
+
+11. Melon, veal cutlet, cream sauce, baked potatoes, corn bread.
+
+
+
+
+Some Recipes for Preparing Poultry
+
+By Kurt Heppe
+
+
+Fowls should be divided into four classes, according to their uses. The
+uses are controlled by the age of the fowl.
+
+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.
+
+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.
+
+Very old birds are used for soup and for fricassee.
+
+Medium-aged birds are used for roasts.
+
+Spring chickens are used for broilers and for sauteed dishes.
+
+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).
+
+The liver of fowls is used in different ways; it makes an excellent
+dish. It is best when sauteed with black butter. Some of the fine French
+ragouts consist mostly of chicken livers.
+
+With omelettes they make an incomparable garnish.
+
+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.
+
+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.
+
+Large supply houses now regularly basket their fowls for about two weeks
+before putting them on the market. During this time they are fed on
+grain soaked in milk. This produces a white, juicy flesh.
+
+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.
+
+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.
+
+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.
+
+
+Stuffed Poularde
+
+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.
+
+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 consomme (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.
+
+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.
+
+Instead of cream one may use consomme, and the truffles and fat liver
+may be left out, if too expensive.
+
+The bird is served with a suitable sauce.
+
+The best sauce for this purpose is Sauce Supreme, and is prepared as
+follows: Put two pints of clear poultry stock and some mushroom-liquor
+into a saute-pan. Reduce two-thirds.
+
+While this is going on prepare some poultry veloute 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.
+
+Now add one pint of this veloute to the supreme 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.
+
+
+Sauteed Chicken
+
+Young chickens should be used for this purpose. Feel the breast bone; if
+it bends beneath pressure the bird is right.
+
+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.
+
+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 saute-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.
+
+When all pieces are done, they are dished on a platter and kept hot in
+the 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.
+
+A simple sauce for sauteed 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.
+
+A good garnish for sauteed chicken is large dice of boletus mushrooms,
+sauteed in garlic butter; also dice of raw potatoes sauteed in clarified
+butter, and again fresh tomatoes cut up and sauteed in butter.
+Egg-plants are also excellent for a garnish.
+
+Sauteed chicken may be baked and served in the cocotte.
+
+
+Poulet en Casserole Bourgeoise
+
+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.
+
+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.
+
+
+Chicken Pie
+
+A fowl is cooked (boiled) with flavoring vegetables until done, and is
+then cut up as for fricassee; 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 veloute (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.
+
+
+Supreme de Volaille Jeanette
+
+Of a poached cold fowl the supremes (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.
+
+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 supremes); the supremes are now put on top of the fat liver, and
+then covered with half-melted chicken jelly.
+
+When thoroughly cooled and ready to serve, a square piece is cut out of
+the now solid jelly around the supremes. The supreme is thus served
+incrusted in a square block of thick jelly; the dish is decorated with
+greens.
+
+
+
+
+Polly's Thanksgiving Party
+
+By Ella Shannon Bowles
+
+
+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.
+
+"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?"
+
+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.
+
+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.
+
+ "This Thanksgiving Brownie brings a message so gay,
+ To visit our house on Thanksgiving Day,
+ To help celebrate with all kinds of good cheer
+ The 'feast of the harvest' at the end of the year."
+
+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.
+
+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.
+
+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
+Thanksgiving," and others of the same type. To the person making his
+"pi" first a small and delicious mince pie was awarded.
+
+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.
+
+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."
+
+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.
+
+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.
+
+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.
+
+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.
+
+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.
+
+
+
+
+To Make a Tiny House
+
+
+ Oh, Little House, if thou a home would'st be
+ Teach me thy lore, be all in all to me.
+ Show me the way to find the charm
+ That lies in every humble rite and daily task within thy walls.
+ Then not alone for thee, but for the universe itself,
+ Shall I have lived and glorified my home.
+
+ _Ruth Merton._
+
+
+
+
+Home Ideas and Economies
+
+
+Contributions to this department will be gladly received. Accepted items
+will be paid for at reasonable rates.
+
+
+
+
+Vegetable Tarts and Pies
+
+
+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?
+
+The word tart comes from the Latin word _tortus_, 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,
+
+ "The Queen of Hearts she made some tarts."
+
+ and,
+
+ "Little King Boggen he built a fine hall,
+ Pie-crust and pastry-crust that was the wall."
+
+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.
+
+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
+
+ "Cock horse to Banbury Cross,
+ To see what Tommy can buy:
+ A penny white loaf, a penny white cake,
+ And a two-penny apple pie."
+
+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.
+
+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.
+
+The moral of this discourse is that, "The child is father of the man,"
+and men dote on pies.
+
+
+Potato Tarts a la Gratin
+
+Line round muffin pans with pastry circles as for other preserve tarts,
+and fill with the following:
+
+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, one-half a teaspoonful salt. Mix with this
+grated cheese. Fill the shells and sprinkle grated cheese on top. Bake a
+light brown.
+
+
+Baked Onion Dumplings
+
+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.
+
+
+Fresh Tomato Tart Salad
+
+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.
+
+
+Green Tomato Mince Pie
+
+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:--
+
+ 3 pounds brown sugar
+ 2 pounds raisins
+ 2 tablespoonfuls nutmeg
+ 2 tablespoonfuls cinnamon
+ 2 tablespoonfuls cloves
+ 2 tablespoonfuls allspice
+ 2 tablespoonfuls salt
+
+Boil all together, and add one cup of vinegar. Cook till thick as
+desired. Put in jars and seal.
+
+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.
+
+Evaporated apples may be used, but grind before soaking and do not cook.
+
+These pies will not harm children, and are very inexpensive, as compared
+to those made of mincemeat.
+
+
+Plum Tomato Preserves Turnovers
+
+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.
+
+Turnovers are especially ideal as pies for fitting into lunch boxes, and
+may be made of any sweetened vegetable preserve for school lunches.
+
+
+King Cabbage Tarts
+
+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.
+
+ M. K. S.
+
+
+
+
+New Ways of Using Milk
+
+
+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.
+
+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.
+
+Thousands of these milk drinks were 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:
+
+"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."
+
+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.
+
+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.
+
+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.
+
+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.
+
+ W. A. F.
+
+
+
+
+Old New England Sweetmeats
+
+
+Crab-Apple Dainty
+
+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.
+
+
+Pumpkin Preserve
+
+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.
+
+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.
+
+ S. A. R.
+
+ * * * * *
+
+
+Apple-Orange Marmalade
+
+
+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.
+
+This recipe has never been in print to my knowledge and will prove very
+satisfactory to the majority of people.
+
+ B. F. B.
+
+
+
+
+QUERIES AND ANSWERS
+
+
+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. AMERICAN
+COOKERY, 221 Columbus Ave., Boston, Mass.
+
+
+
+QUERY NO. 4241.--"I wish you would let me have a good recipe for Caramel
+Icing, the kind that does not call for the whites of eggs."
+
+
+Caramel Icing
+
+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.
+
+
+
+QUERY NO. 4242.--"Please let me have a recipe for Spiced Pineapple."
+
+
+Spiced Pineapple
+
+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.
+
+
+
+QUERY NO. 4243.--"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?"
+
+
+To Boil Potatoes
+
+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.
+
+
+To Boil Corn
+
+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.
+
+
+Should Chicken Be Covered While Roasting?
+
+Decidedly not; it spoils the flavor not only of chicken and turkey, but
+of any 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.
+
+
+Instructions on Table Service
+
+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.
+
+
+
+QUERY NO. 4244.--"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."
+
+
+Why Lemon Pies Become Watery
+
+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.
+
+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.
+
+
+
+QUERY NO. 4245.--"Will you oblige me by an answer to the following in
+the pages of AMERICAN COOKERY? 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."
+
+
+Tartare Sauce
+
+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.
+
+
+Crisp Fried Potatoes
+
+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.
+
+
+To Broil Fish
+
+Wipe the fish dry, and brush it lightly 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.
+
+
+Cream Sauce
+
+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.
+
+
+Soft Gingerbread
+
+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.
+
+
+
+QUERY NO. 4246.--"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."
+
+
+Deep-Dish Apple Pie
+
+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.
+
+
+
+QUERY NO. 4247.--"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?"
+
+
+Temperature for Cake Baking
+
+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 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.
+
+
+
+QUERY NO. 4248.--"Will you please give me a recipe for Canned
+Pimientoes?"
+
+
+Canned Pimientoes
+
+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.
+
+
+
+QUERY NO. 4249.--"I should like a recipe for New York Ice Cream."
+
+
+Classes of Ice Cream
+
+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.
+
+ * * * * *
+
+[Illustration: Housewives the nation over will be enthusiastic over the
+appointment of Mrs. Belle DeGraf as Domestic Science Director of the
+California Prune and Apricot Growers. Mrs. DeGraf enjoys a countrywide
+reputation as a home-cooking expert and as an authority on food values.]
+
+=_I never knew what prunes and apricots could do until--_=
+
+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.
+
+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.
+
+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.
+
+But aside from these essential health values, I found that Sunsweet
+Prunes and Apricots offer wonderful possibilities--varying from the most
+delicate souffle to the more substantial cobbler, pie or pudding.
+
+ --_Belle DeGraf_
+
+ 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
+ _gummed slips_ [5x3"] for easy pasting in your
+ cook book. And it's free! California Prune &
+ Apricot Growers Inc., 1196 Market St., San
+ Jose, Cal.
+
+ SUNSWEET
+ CALIFORNIA'S NATURE-FLAVORED
+ PRUNES & APRICOTS
+
+ * * * * *
+
+[Illustration]
+
+ Another
+ Mystery Cake
+
+ Can You Name It?
+
+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?
+
+ This cake can be made just right only with
+ Royal Baking Powder. Will you make it and name
+ it?
+
+$500 For The Best Names
+
+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
+
+ ROYAL BAKING POWDER CO: 158 William Street, New York
+
+HOW TO MAKE IT
+
+ Use level measurements for all materials
+
+ 1/2 cup shortening
+ 1-1/2 cups sugar
+ Grated rind of 1/2 orange
+ 1 egg and 1 yolk
+ 2-1/3 cups flour
+ 1/4 teaspoon salt
+ 4 teaspoons Royal Baking Powder
+ 1 cup milk
+ 1-1/2 squares (1-1/2 ozs.) of unsweetened chocolate (melted)
+
+ 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.
+
+FILLING AND ICING
+
+ 3 tablespoons melted butter
+ 3 cups confectioner's sugar
+ 3 squares (3 ozs.) unsweetened chocolate
+ 2 tablespoons orange juice
+ 1 egg white
+ Grated rind of 1/2 orange and pulp of 1 orange
+
+ 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.
+
+[Illustration]
+
+ * * * * *
+
+[Illustration]
+
+"Holds Like Daddy's"
+
+Not only that, but it is made with the _same care_ and of the same
+_quality_ as Daddy's.
+
+[Illustration]
+
+=The Baby Midget Velvet Grip Hose Supporter=
+
+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
+
+=All-Rubber Oblong Button=
+
+_Sold everywhere or sent postpaid_
+
+ =Lisle 12 cents= =Silk 18 cents=
+
+ =George Frost Company
+ 568 Tremont St., Boston=
+
+Makers of the famous
+
+=Boston Garter for Men=
+
+ * * * * *
+
+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?"
+
+ _Metropolitan._
+
+ * * * * *
+
+[Illustration: The Finest Relish with Beef as well as Poultry
+
+Nature's own condiment--the tonic tang of health-giving cranberries
+gives zest to the appetite, and a piquant flavor to meats--hot or cold.
+
+When cooked with pot-roast or cheaper cuts of meats cranberries make the
+meat tender and delicious. (See recipe folder for this and other
+recipes.)
+
+=_8 lbs. cranberries and 2-1/2 lbs. of sugar make 10 tumblers of
+beautiful clear jelly. Try this recipe:--_=
+
+Cranberry Jelly
+
+Cook until soft the desired quantity of cranberries with 1-1/2 pints of
+water for each two quarts of berries. Strain the juice through a jelly
+bag.
+
+Measure the juice and heat it to the boiling point. Add one cup of sugar
+for every two cups of juice; stir until the sugar is dissolved; boil
+briskly for five minutes; skim, and pour into glass tumblers, porcelain
+or crockery molds.
+
+Always cook cranberries in porcelain-lined, enameled or aluminum
+utensils.
+
+A recipe folder, containing many ways to use and preserve cranberries
+will be sent free on request.
+
+=_For quality and economy specify "Eatmor" Cranberries_=
+
+=American Cranberry Exchange, 90 West Broadway, New York City=]
+
+ * * * * *
+
+ "Choisa"
+ Orange Pekoe
+ Ceylon Tea
+
+ [Illustration]
+
+ Pre-War
+ Prices
+
+ 1-lb. Cartons, 60 cents
+ 1/2-lb. Cartons, 35 cents
+
+ Pre-War Quality
+
+ We invite comparison with any tea
+ selling under $1.00 a pound
+
+ S. S. PIERCE CO.
+ BOSTON BROOKLINE
+
+ * * * * *
+
+ Baked Apples with
+ Marshmallows
+
+[Illustration]
+
+ 6 apples
+ 3/4 cup boiling water
+ 1/2 box Campfire Marshmallows
+ 1 tablespoon butter
+
+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.
+
+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.
+
+Surround with the syrup from the pan and serve hot or cold with cream.
+
+_Recipes on each package_
+
+ The big
+ 6 oz.
+ package
+
+ Campfire
+ Marshmallows
+
+_Beautiful Recipe Book FREE_ Dept. A, THE CAMPFIRE CO., Milwaukee, Wis.
+
+ * * * * *
+
+[Illustration: Baker's Fresh Grated
+ Coconut
+ in pure coconut milk
+
+_... and Cook says there's a secret behind the flavor_
+
+Baker's Coconut has that tempting flavor of the ripe coconut fresh from
+the Tropics. YOU'LL 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.
+
+There IS a secret behind the wonderful flavor of Baker's. See if YOU can
+find it in the can.
+
+_=In the can:=_--Baker's Fresh Grated Coconut--canned in it's own milk.
+
+_=In the package:=_--Baker's Dry Shred Coconut--sugar-cured--for those
+who prefer the old-fashioned kind.
+
+Have YOU a copy of the Baker Recipe Booklet? If not write for it
+NOW--it's free.
+
+ THE FRANKLIN BAKER COMPANY, PHILADELPHIA, PA.
+
+ Baker's Coconut First for Flavor]
+
+ * * * * *
+
+ DELICIOUS AND SUSTAINING
+ DIABETIC
+ FOODS
+ QUICKLY MADE WITH
+
+ Hepco
+ Flour
+
+ RICH IN
+ PROTEIN
+ AND FAT
+
+ CONTAINS
+ PRACTICALLY
+ NO STARCH
+
+ _Twenty Cents Brings a General Sample_
+
+ Thompson's Malted Food Company
+ 17 River Drive Waukesha, Wisconsin
+
+ * * * * *
+
+SERVICE TABLE WAGON
+
+[Illustration:
+
+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.
+
+ COMBINATION PRODUCTS CO.
+ 5041 Cunard Bldg., Chicago, Ill.
+
+ It Serves Your Home
+ & Saves Your Time]
+
+ * * * * *
+
+Domestic Science Home-Study Courses
+
+Food, health, housekeeping, clothing, children.
+
+_For Homemakers and Mothers; professional courses for Teachers,
+Dietitians, Institution Managers, Demonstrators, Nurses, Tea Room
+Managers, Caterers, "Cooking for Profit," etc._
+
+"THE PROFESSION OF HOME-MAKING," 100 page handbook, _free_. BULLETINS:
+"Free-hand Cooking," "Food Values," "Ten-Cent Meals," "Family Finance,"
+"Art of Spending"--10c ea.
+
+ =American School of Home Economics=
+ =(Chartered in 1915) 503 W. 69th St., Chicago, Ill.=
+
+ * * * * *
+
+ Dress Designing Lessons
+ FREE
+
+Women--Girls--15 or over, can easily learn Dress and Costume Designing
+during their spare moments IN TEN WEEKS
+
+=Dress and Costume Designers Frequently Earn=
+
+=$45 to $100 a Week=
+
+=Many Start Parlors in Their Own Homes=
+
+ Every woman who now
+ does plain sewing
+ should take up
+ Designing
+
+Hundreds Learn Millinery by Mail
+
+Cut and Mail to
+
+Franklin Institute, Dept. R 640 Rochester, N.Y.
+
+Send me AT ONCE free sample lessons in the subject here checked.
+
+ __=Dress Designing= __=Millinery=
+
+ Name ...................................
+ Address ..................................
+
+[Illustration]
+
+ * * * * *
+
+Mrs. Knox's Page
+
+
+Household Discoveries with Gelatine
+
+Housekeepers 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.
+
+A DELICIOUS THANKSGIVING DESSERT
+
+ 1 envelope Knox Sparkling Gelatine
+ 1/2 cup cold water
+ White of 1 egg
+ 1 teaspoonful vanilla
+ 1 cup maple syrup
+ 2 cups cream
+ 1/4 pound nut meats, chopped
+ 1/8 teaspoonful salt
+
+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.
+
+
+_=For after-dinner candies, try Knox Gelatine mints=_
+
+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.
+
+Canned apricot juice, jellied with spices and grated orange rind, makes
+an appetizing relish for meat or fish.
+
+Canned pineapple juice, molded with sliced tomatoes or cucumbers, makes
+a most unusual jellied salad.
+
+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.
+
+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."
+
+
+=MANY GELATINE DISCOVERIES IN KNOX BOOKLETS=
+
+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.
+
+ * * * * *
+
+ Any domestic science teacher can have
+ sufficient gelatine for her class, if she will
+ write me on school stationery, stating quantity
+ and when needed.
+
+ * * * * *
+
+ ="Wherever a recipe calls for Gelatine--think of KNOX"=
+
+ MRS CHARLES B. KNOX
+ KNOX GELATINE
+ =107 Knox Avenue= =Johnstown, N. Y.=
+
+[Illustration]
+
+[Illustration]
+
+ * * * * *
+
+ Buy advertised Goods--Do not accept substitutes
+
+ * * * * *
+
+[Illustration:
+
+A Delicious and Sustaining Breakfast
+
+All the wholesome, nutritious food elements of wheat and malt are
+combined in
+
+ MALT
+ BREAKFAST
+ FOOD
+
+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.
+
+Try it--tomorrow
+
+THE MALTED CEREALS CO. Burlington, Vermont]
+
+
+ * * * * *
+
+[Illustration: DELISCO
+
+The Most Delicious Substitute for Coffee Drinkers
+
+_Endorsed by Physicians and Professor Allyn of Westfield_
+
+Soothes the nerves, equals in taste and aroma the choicest grades of
+coffee, without the caffeine effects
+
+ --------------------------------
+ | Delisco contains 21% protein |
+ --------------------------------
+
+For Children, Adults and Invalids
+
+ At your Grocer's--50 cup pkg.--48c
+ By Parcel Post Prepaid:
+ 1 package 55c; 2 packages $1.00
+
+ Sawyer Crystal Blue Co.
+ Sole Selling Agents
+ 88 Broad Street, Boston, Mass.
+
+ -LOCAL AGENTS WANTED-]
+
+ * * * * *
+
+Mother: "No, Bobbie, I can't allow you to play with that little Kim boy.
+He might have a bad influence over you."
+
+Bobbie: "But, mother, can I play with him for the good influence I might
+have over him?"--_New York Globe._
+
+ * * * * *
+
+[Illustration: HEBE
+
+Some HEBE Suggestions
+
+Tomato Puree
+
+Chicken Pattie
+
+Veal Fricassee
+
+Salad Dressings
+
+Doughnuts
+
+Waffles
+
+Pumpkin Pie
+
+Puddings
+
+Try this recipe for Gingerbread--delicious and economical
+
+ 2 cups flour
+ 1/4 teaspoon salt
+ 1 teaspoon ginger
+ 1/2 teaspoon soda
+ 1/2 teaspoon mace
+ 1 egg beaten
+ 1/2 cup HEBE diluted with 2 tablespoons water
+ 1 cup seedless raisins
+ 1/4 cup brown sugar
+ 1/4 cup butter
+ 1/2 cup corn syrup
+ 1/2 cup molasses
+
+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.
+
+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.
+
+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.
+
+_Order HEBE today from your grocer and write to us for the free HEBE
+book of recipes. Address 4315 Consumers Building, Chicago_
+
+ THE HEBE COMPANY
+ Chicago Seattle
+
+ * * * * *
+
+[Illustration: "WIN-A-SPIN" TOPS
+
+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, _50c.
+postpaid_. (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 _Pohlson_ things in stores and
+gift shops. Look for the Pohlson seal of distinction.
+
+POHLSON Gift Shop Pawtucket, R. I.]
+
+ * * * * *
+
+[Illustration: Shurdone _CAKE and MUFFIN TESTER_
+
+ Convenient, Sanitary and Hygienic
+ Year's Supply for a Dime. Send 10c. (Stamps or Coin) to
+
+ PERCY H. HOWARD
+ 2 Central Square Cambridge, Mass.]
+
+ * * * * *
+
+_We wish the following back numbers of_ AMERICAN COOKERY
+
+ June 1915
+ May 1917
+ December 1919
+ June 1920
+ November 1920
+ March 1921
+
+and will remit one dollar to any one sending us the above SET of SIX
+numbers
+
+(_We desire only complete sets of 6 numbers_)
+
+ The Boston Cooking School Magazine Co.
+ BOSTON, MASS.
+
+ * * * * *
+
+SALAD SECRETS
+
+100 recipes. Brief but complete. 15c by mail. 100 Meatless recipes 15c.
+50 Sandwich recipes 15c. All three 30c.
+
+B. R. BRIGGS, 250 Madison St., Brooklyn, N. Y.
+
+ * * * * *
+
+"Ten-Cent Meals"
+
+42 Meals with receipts and directions for preparing each. 48 pp. 10c.
+
+Am. School of Home Economics, 503 W. 69th St., Chicago
+
+
+
+
+The Silver Lining
+
+It's Only Old Pot Liquor, After All
+
+Respectfully dedicated to the eminent scientist, Dr. H. Barringer Cox
+
+
+Southerners 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.
+
+ I feel advanced and erudite,
+ Because I recently did read
+ Where skilful scientist did write
+ A column full of learned "feed."
+
+ Oh, it was all about such things
+ As "vitamines" and kindred terms;
+ I read and read how some food brings
+ Eviction to the naughty germs.
+
+ I read of how we all should eat
+ The "essence" strong of turnip greens,
+ And oh, he showed in language meet
+ For science that he did "know beans."
+
+ My head did almost ache with weight
+ Of all the learning I obtained;
+ And when I read, through language great,
+ I marvelled at the knowledge gained.
+
+ Black "Mammy" would have never known
+ A germ. Alas! that she has died
+ Before her nurslings' feast, "corn pone"
+ In juice of greens was glorified.
+
+ Please, Mr, Scientist, so wise,
+ Since you "pot liquor" do so raise
+ To nth degree, nutrition size,
+ Send us another screed to praise
+
+ In learned phrase, "pot liquor's" true
+ And constant partner, good "'corn pone";
+ Oh, we "down South" do beg of you
+ Leave not our childhood's friend alone;
+
+ But drop in scientific stew--
+ Of course in language hard to read--
+ A "corn pone hunk"--we promise you
+ A noble, satisfying "feed."
+
+ Then honorable mention take
+ Our "side meat," then such generous share,
+ Such unction and such healing make
+ As "inner consciousness" should bear.
+
+ In earlier days we only knew
+ "Pot Liquor" and we did not bow
+ To "vitamines," Alas! 'tis true,
+ Bacon, a real aristocrat is now.
+
+ * * * * *
+
+Here are some of--Mrs. Rorer's Standard Books of peculiar interest just
+at this time:
+
+HOME CANDY MAKING
+
+ 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.
+
+ =Bound in cloth, 75 cents; by mail, 80 cents=
+
+
+CAKES, ICINGS AND FILLINGS
+
+ 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.
+
+ =Bound in cloth, $1.00; by mail, $1.10=
+
+
+KEY TO SIMPLE COOKERY
+
+ 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.
+
+ =Bound in cloth, $1.25; by mail, $1.40=
+
+
+DAINTIES
+
+ Contains Appetizers, Canapes, Vegetable and
+ Fruit Cocktails, Cakes, Candies, Creamed
+ Fruits, Desserts, Frozen Puddings, etc.
+
+ =Bound in cloth, $1.00; by mail, $1.10=
+
+
+PHILADELPHIA COOK BOOK
+
+ 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.
+
+ =Bound in cloth, $1.50; by mail, $1.65=
+
+
+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. =Bound in cloth, $1.00; by mail,
+ $1.10=
+
+ For sale by Boston Cooking-School Magazine, Co.,
+ Department and Bookstores, or
+ =ARNOLD & COMPANY, 420 Sansom St., Philadelphia=
+
+
+Buy advertised Goods--Do not accept substitutes
+
+ * * * * *
+
+[Illustration: No. 4244 Doris brings you ribbon For your lingerie.
+
+You'll find her very helpful
+
+For one as young as she.]
+
+=DAINTY DORIS=
+
+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.
+
+[Illustration: Pohlson Gifts]
+
+=POHLSON GIFT SHOP, Pawtucket, R. I.=
+
+ * * * * *
+
+=PERSONAL BODY DEVELOPMENT=
+
+=The correct method of obtaining a Perfect Figure, overcoming
+Nervousness, Constipation, Biliousness, Flabbiness of flesh and thinness
+of body.=
+
+_=Price, $1.00. Fully Guaranteed.=_
+
+ =THE NEW IDEAS CO. 14 Collins Bldg., LIMA, OHIO=
+
+ * * * * *
+
+[Illustration: Quarts Only]
+
+=FREE FOR 30 DAYS=
+
+Have you ever wanted to obtain the =CREAM= from a bottle of =MILK=? This
+=SEPARATOR= does it =PERFECTLY=. Send this ad., your name and address,
+and we will send one. Pay postman 50 cents. Use for 30 days; if not
+entirely =SATISFACTORY= return and we will refund your money.
+
+ =B. W. J. COMPANY, Dept. A.C.=
+ =1996 Indianola Ave., Columbus, Ohio=
+
+ * * * * *
+
+[Illustration]
+
+_PRACTICAL CHRISTMAS GIFT_
+
+ROBERTS
+
+Lightning Mixer
+
+_BEATS EVERYTHING_
+
+
+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.
+
+ Simple and Strong. Saves work--easy to clean.
+ Most necessary household article. Used by
+ 200,000 housewives and endorsed by leading
+ household magazines.
+
+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.
+
+=Recipe book free with mixer.=
+
+=NATIONAL CO. CAMBRIDGE 39, BOSTON, MASS.=
+
+ * * * * *
+
+=A Dishwasher for $2.50!=
+
+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.
+
+=Am. School of Home Economics, 503 W. 69th. St., Chicago=
+
+ Oh, so advanced I feel, for I--
+ No science in my cranium small--
+ In learned dress, old friend do spy--
+ It's only our "Pot Liquor" after all.
+
+ BY M. E. HENRY-RUFFIN.
+
+ * * * * *
+
+Foreman: "What are you doin' of, James?"
+
+Bricklayer: "Sharpenin' a bit o' pencil."
+
+Foreman: "You'll 'ave the Union after you, me lad. That's a carpenter's
+job."--_Punch._
+
+ * * * * *
+
+"Home-Making as a Profession"
+
+Home-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.
+
+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.
+
+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.
+
+BULLETINS: Free-Hand Cooking, Ten-cent Meals, Food Values, Family
+Finance, Art of Spending, Weekly Allowance Book, _10c. each_.
+
+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.
+
+ --_Adv._
+
+ * * * * *
+
+[Illustration:
+
+ STICKNEY
+ AND
+ POOR'S
+ SPICED
+ POULTRY
+ SEASONING
+ _Stickney & Poor Spice Co._
+ TWO OUNCES
+ BOSTON]
+
+=THANKSGIVING TIME= means company and lots of preparing for the Feast
+
+=Turkey--Chicken--Roast Duck=
+
+stuffed with dressing seasoned with
+
+=STICKNEY & POOR'S POULTRY SEASONING=
+
+PIES
+
+Pumpkin--Squash--Mince
+
+all seasoned with
+
+=STICKNEY & POOR'S DEPENDABLE SPICES=
+
+Stickney & Poor's Seasonings have been used by New England Housewives in
+preparing Thanksgiving dishes for more than a century.
+
+Your Mother and Grandmother learned to depend upon them, and you should,
+too, because they are always pure, full strength, and of uniform
+quality.
+
+Ask your grocer for Stickney & Poor's Seasonings.
+
+ Your co-operating servant,
+ "MUSTARDPOT."
+
+STICKNEY & POOR SPICE COMPANY
+
+1815--Century Old--Century Honored--1921
+
+Mustard-Spices BOSTON and HALIFAX Seasonings-Flavorings
+
+THE NATIONAL MUSTARD POT
+
+ * * * * *
+
+=JUST THE THING FOR THE HOT WEATHER=
+
+=Gossom's Cream Soups (in Powdered Form)= =Pure, Wholesome, Delicious=
+
+[Illustration:
+
+ Maiden America
+ Gossom's
+ Pure Concentrated Soups]
+
+Quickly and Easily Prepared.
+
+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.
+
+These soups do not deteriorate, so may be continually on hand and thus
+found most convenient. The contents also keep after opening.
+
+Split pea, Green pea, Lima, Celery, Black Bean, Clam Chowder, Onion and
+(Mushroom 25c).
+
+Sample sent prepaid on receipt of 20 cents, or one dozen for $1.75.
+
+For Sale by leading grocers 15 cents a package, 20 cents in far West.
+
+=Manufactured by B. F. Gossom, 692 Washington St., Brookline, 46, Mass.=
+
+ * * * * *
+
+="Free-Hand Cooking"=
+
+_Cook without recipes!_ A key to cookbooks, correct proportions, time,
+temperature; thickening, leavening, shortening, 105 fundamental recipes.
+40 p. book. 10 cents coin or stamps.
+
+=Am. School of Home Economics, 503 W. 69th Street, Chicago=
+
+ * * * * *
+
+[Illustration:
+
+ =Trade Mark Registered.=
+ =Gluten Flour=
+
+ 40% GLUTEN
+
+ Guaranteed to comply in all respects to
+ standard requirements of U. S. Dept. of
+ Agriculture.
+
+ =Manufactured by=
+ =FARWELL & RHINES=
+ =Watertown, N. Y.=]
+
+ * * * * *
+
+Cream Whipping Made Easy and Inexpensive
+
+CREMO-VESCO
+
+Whips Thin Cream or Half Heavy Cream and Milk or Top of the Milk Bottle
+
+It whips up as easily as heavy cream and retains its stiffness.
+
+Every caterer and housekeeper wants CREMO-VESCO.
+
+Send for a bottle to-day.
+
+ * * * * *
+
+ Housekeeper's size, 1-1/2 oz., .30 prepaid
+ Caterer's size, 16 oz., $1.00 "
+ (With full directions)
+
+ CREMO-VESCO COMPANY
+ 631 EAST 23rd ST., BROOKLYN, N. Y.
+
+ =Pacific Coast Agents:=
+ =MILES MFG. CO., 949-951 E. 2nd St., Los Angeles, Cal.=
+
+Bernard Shaw: "Say, Einie, do you really think you understand yourself?"
+
+Einstein: "No, Bernie--do you?"
+
+ * * * * *
+
+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."
+
+ * * * * *
+
+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.--_Adv._
+
+ * * * * *
+
+=Cooking for Profit=
+
+=BY ALICE BRADLEY=
+
+=Principal, Miss Farmer's School of Cookery Cooking Editor, Woman's Home
+Companion=
+
+If 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.
+
+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 _all_ food service.
+
+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.--_Adv._
+
+ * * * * *
+
+=DR. PRICE'S VANILLA=
+
+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.
+
+[Illustration]
+
+[Illustration: Look for Price's Tropikid on the label]
+
+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!
+
+ =PRICE FLAVORING EXTRACT COMPANY=
+ ="Experts in Flavor" In Business 68 Years=
+ =Chicago, Ill.=
+
+ * * * * *
+
+=WHITE HOUSE _Coffee_=
+
+[Illustration]
+
+=_For the Business Man's Breakfast_=
+
+A steaming cup of _White House Coffee_ 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.
+
+_=1-3-5 lb. Packages Only=_
+
+ =DWINELL-WRIGHT CO. BOSTON . CHICAGO=
+
+_Principal Coffee Roasters_
+
+ * * * * *
+
+Buy advertised Goods--Do not accept substitutes
+
+ * * * * *
+
+=No SALAD is quite so PERFECT as when served with ROSE APPLES=
+
+Six hundred leading hotels, from Bangor to Los Angeles, are using them.
+
+A new sweet pepper used as salad cups, garnishes, etc.--beautiful
+red--rich, nutty flavor--crisp--tender--melting--juicy.
+
+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.
+
+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?"
+
+If dissatisfied after using one quart, return the remainder at our
+expense and we will return all money paid.
+
+A new book of SALADS in every case, or sent free on request, with the
+name of your retail Fancy Grocer.
+
+=KEHOE PRESERVING COMPANY, Terre Haute, Indiana=
+
+ * * * * *
+
+=French Ivory Manicure Sets=
+
+(=21 Pieces=)
+
+In black cobra grain, plush lined case.
+
+Only =$7.00=. Only a few left
+
+ =H. L. CARROLL=
+ =New Jersey Ave., S. E. Washington, D.C.=
+
+ * * * * *
+
+="Where My Money Goes"=
+
+_Weekly Allowance Book_--simple little book 32 pages, small enough for
+your pocketbook, easily kept; gives classified record of all personal or
+household expenses, _10 cents_.
+
+=AM. SCHOOL OF HOME ECONOMICS, 503a W. 69th STREET, CHICAGO=
+
+ * * * * *
+
+[Illustration: Wagner Cast Aluminum 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.
+
+Wagner Ware combines durability and superior cooking quality with the
+most beautiful designs and finish. At best dealer's.
+
+_Don't ask for aluminum ware, ask for Wagner Ware_
+
+ =The Wagner Mfg. Co.=
+ =Dept. 74 SIDNEY, OHIO=]
+
+ * * * * *
+
+="Household Helpers"=
+
+If 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 "TWO HOUSEHOLD HELPERS" will
+cost you the first year--nothing thereafter, for the rest of your life.
+
+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 _at
+least_ an hour a day, worth say $2.10 a week. Will you invest the 10
+cents a week to gain $2 weekly? _Send the coupon._
+
+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,--_is above price_. In mere dollars and cents, they
+will save their cost twelve times a year or more. _Send the coupon._
+
+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. _Send the coupon._
+
+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! _Send no money--send the coupon._
+
+American School of Home Economics, Chicago.
+
+=_FREE TRIAL FOR ONE WEEK_=
+
+=A.S.H.E.--503 W. 69th Street, Chicago, Ill.=
+
+=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 _each_).=
+
+ =Name and=
+
+ =Address=
+
+ =_Reference_=
+
+ * * * * *
+
+[Illustration]
+
+=MILK=--Nature's first food--is turned into an attractive, delicious
+dish that children and adults _enjoy_ when it is made into Junket.
+
+=Junket
+
+MADE _with_ MILK=
+
+is wholesome milk in tasty dessert form. It is eaten slowly and
+_enjoyed_--hence it is the better way of serving milk.
+
+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.
+
+Both Grocers and Druggists sell Junket
+
+_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._
+
+=THE JUNKET FOLKS, Little Falls, N.Y.=
+
+Chr. Hansen's Canadian Laboratory, Toronto, Ont.
+
+ * * * * *
+
+[Illustration: =Angel Food Cake=]
+
+
+=8 Inches Square, 5 Inches High=
+
+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
+
+=Learn the Osborn Cake Making System=
+
+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.
+
+ =Mrs. Grace Osborn= =Dept.= K 5 =Bay City, Mich.=
+
+ * * * * *
+
+="The Art of Spending"=
+
+Tells how to get more for your money--how to live better and save more!
+How to budget expenses and record them _without household accounts_. 24
+pp. illustrated, _10 cents_.
+
+=AM. SCHOOL OF HOME ECONOMICS. 503a W. 69th ST.. CHICAGO=
+
+ * * * * *
+
+=This Big 5 Pound Bag of Delicious Shelled Peanuts $1.75=
+
+[Illustration: Send for Recipe Book]
+
+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.
+
+=EASTERN PEANUT CO., 10 A, HERTFORD, N.C.=
+
+ * * * * *
+
+=Help! Help!! Help!!!=
+
+Our two new household helpers on 7 days' free trial! They save you _at
+least_ 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, "_Household Engineering_" and
+"_Lessons in Cooking_," now in book form; _OR SEND_ $5.00 in full
+payment. Regular price $6.28. Full refund if not satisfactory.
+
+=AM. SCHOOL OF HOME ECONOMICS, 503a W. 69th STREET, CHICAGO=
+
+ * * * * *
+
+=Salt Mackerel
+
+CODFISH, FRESH LOBSTER
+
+RIGHT FROM THE FISHING BOATS TO YOU=
+
+[Illustration: Sea Foods]
+
+=COOK BOOK FREE=
+
+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.
+
+USE COUPON BELOW
+
+FAMILIES who are fond of FISH can be supplied =DIRECT= from =GLOUCESTER,
+MASS.=, by the =FRANK E. DAVIS COMPANY=, with newly caught, =KEEPABLE
+OCEAN FISH=, choicer than any inland dealer could possibly furnish.
+
+We sell =ONLY TO THE CONSUMER DIRECT=, sending by =EXPRESS RIGHT TO YOUR
+HOME=. We =PREPAY= express on all orders east of Kansas. Our fish are
+pure, appetizing and economical and we want =YOU= to try some, subject
+to your complete approval or your money will be cheerfully refunded.
+
+=SALT MACKEREL=, fat, meaty, juicy fish, are delicious for breakfast.
+They are freshly packed in brine and will not spoil on your hands.
+
+=CODFISH=, 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.
+
+=FRESH LOBSTER= 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.
+
+=FRIED CLAMS= 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.
+
+=FRESH MACKEREL=, perfect for frying, =SHRIMP= to cream on toast,
+=CRABMEAT= for Newburg or deviled, =SALMON= ready to serve, =SARDINES=
+of all kinds, =TUNNY= for salad, =SANDWICH FILLINGS= 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.
+
+ =FRANK E. DAVIS. CO.
+ 61 Central Wharf
+ Gloucester
+ Mass.=
+
+
+ =FRANK
+ E. DAVIS CO.
+ 61 Central Wharf
+ Gloucester, Mass.=
+ Please send me your latest Sea
+ Food Cook Book and Fish Price List
+
+ Name..................................
+
+ Street.......................................
+
+ City.........................................State...........
+
+ * * * * *
+
+We ask you to try
+
+=PRINCE BRAND=
+
+MACARONI or SPAGHETTI
+
+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.
+
+=PRINCE MACARONI MFG. CO.= BOSTON
+
+ * * * * *
+
+=OYSTERS CLAMS=
+
+DEHYDRATED
+
+These delightful delicacies preserved with all their salt water flavor
+
+ =ALWAYS READY EASILY PREPARED=
+
+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.
+
+=OYSTERS, small bottles, 30 cents each CLAMS, small bottles, 30 cents
+each=
+
+We pay delivery costs Enjoy a bottle of each of these delicacies
+
+BISHOP-GIFFORD CO., Inc., Baldwin, L.I., N.Y.
+
+ * * * * *
+
+=BREAKFASTS, LUNCHEONS _and_ DINNERS=
+
+=By MARY D. CHAMBERS=
+
+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.
+
+ Cloth, 150 pages. Illustrated, $1.25 net.
+
+We will send this book postpaid on receipt of price, $1.25
+
+THE BOSTON COOKING SCHOOL MAGAZINE CO., Boston, Mass.
+
+ * * * * *
+
+A Coal and Gas Range With Three Ovens That Really Saves
+
+[Illustration: Coal, Wood, and Gas Range]
+
+=Although it is less than four feet long= 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. =There are two separate baking
+ovens=--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.
+
+[Illustration: The Range that "Makes Cooking Easy"]
+
+=See the cooking surface= when you want to rush things--five burners for
+gas and four covers for coal.
+
+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.
+
+ =Gold Medal=
+ =Glenwood=
+
+Write to-day for handsome free booklet 118 that tells all about it, to
+
+Weir Stove Co., Taunton, Mass. Manufacturers of the Celebrated Glenwood
+Coal, Wood and Gas Ranges, Heating Stoves and Furnaces.
+
+ * * * * *
+
+[Illustration: Suggestions for Christmas Gifts
+
+Would not many of your friends to whom you will make _Christmas Gifts_
+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?
+
+The magazine will be of practical use to the recipient 365 days in the
+year and a constant and pleasant reminder of the donor.
+
+To make this gift more complete, we will send the December number so as
+to be received the day before Christmas, _together with a card reading
+as per cut herewith_. [Illustration]
+
+This card is printed in two colors on heavy stock and makes a handsome
+souvenir.
+
+ We will make a Christmas Present of a copy of
+ the =American Cook Book= to every present
+ subscriber who sends us two "Christmas Gift"
+ subscriptions at $1.50 each.
+
+
+=Practical and Useful Cookery Books=
+
+_By_ =MRS. JANET M. HILL=, _Editor of American Cookery_
+
+
+ =AMERICAN COOK BOOK $1.50=
+
+ 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.
+
+
+ =BOOK OF ENTREES $2.00=
+
+ 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.
+
+
+ =CAKES, PASTRY AND DESSERT DISHES $2.00=
+
+ Mrs. Hill's latest book. Practical, trustworthy
+ and up-to-date.
+
+
+ =CANNING, PRESERVING AND JELLY-MAKING $1.75=
+
+ 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.
+
+
+ =COOKING FOR TWO $2.25=
+
+ 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.
+
+
+ =PRACTICAL COOKING AND SERVING $2.50=
+
+ 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.
+
+
+ =SALADS, SANDWICHES AND CHAFING DISH DAINTIES $2.00=
+
+ To the housewife who likes new and dainty ways
+ of serving food, this book proves of great
+ value. Illustrated.
+
+
+ =THE UP-TO-DATE WAITRESS $1.75=
+
+ 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.
+
+ We will send any of the above books, postpaid,
+ upon receipt of price; OR, add one dollar ($1)
+ to the price of any of the books and we will
+ include a year's subscription for AMERICAN
+ COOKERY.
+
+ * * * * *
+
+=THE BOSTON COOKING SCHOOL MAGAZINE CO., Boston, Mass.=]
+
+ * * * * *
+
+=Experience= 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:
+
+CONDITIONS: Premiums are _not_ given _with_ a subscription or _for_ a
+renewal, but only to _present_ subscribers, for securing and sending to
+us _new_ 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.
+
+Transportation _is_ or _is not_ paid as stated.
+
+ * * * * *
+
+INDIVIDUAL INITIAL JELLY MOULDS
+
+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.
+
+[Illustration: This shows the jelly turned from the mould.]
+
+[Illustration: This shows mould upside down!]
+
+Set of six (6), any initial, sent postpaid for (1) new subscription.
+Cash Price 75 cents.
+
+ * * * * *
+
+"PATTY IRONS"
+
+[Illustration]
+
+As illustrated, are used to make dainty, flaky pates 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.
+
+ * * * * *
+
+=SILVER'S SURE CUT FRENCH FRIED POTATO CUTTER=
+
+[Illustration: HOW IT CUTS]
+
+One of the most modern and efficient kitchen helps ever invented. A big
+labor and time saver.
+
+Sent, prepaid, for one (1) new subscription. Cash Price 75 cents.
+
+ * * * * *
+
+=FRENCH ROLL BREAD PAN=
+
+[Illustration: Open End]
+
+Best quality blued steel. Six inches wide by 13 long. One pan sent,
+prepaid, for one (1) new subscription. Cash Price 75 cents.
+
+ * * * * *
+
+=SEAMLESS VIENNA BREAD PAN=
+
+[Illustration]
+
+Two of these pans sent, postpaid, for one (1) new subscription. Cash
+Price 75 cents for two pans.
+
+ * * * * *
+
+=HEAVY TIN BORDER MOULD=
+
+[Illustration]
+
+=Imported, Round, 6 inch=
+
+ Sent, prepaid, for one (1) new subscription.
+ Cash Price =75 cents=.
+
+ * * * * *
+
+=THE BOSTON COOKING SCHOOL MAGAZINE CO., Boston, Mass.=
+
+=PREMIUMS
+
+PASTRY BAG AND FOUR TUBES=
+
+(Bag not shown in cut)
+
+[Illustration]
+
+A complete outfit. Practical in every way. Made especially for Bakers
+and Caterers. Eminently suitable for home use.
+
+The set sent, prepaid, for one (1) new subscription. Cash price, =75
+cents=.
+
+ * * * * *
+
+=THE A. M. C. ORNAMENTER=
+
+[Illustration]
+
+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, =$1.50=.
+
+ * * * * *
+
+="RAPIDE" TEA INFUSER=
+
+[Illustration]
+
+Economic, clean and convenient. Sent, prepaid, for one (1) subscription.
+Cash price, =75 cents=.
+
+ * * * * *
+
+=CAKE ORNAMENTING SYRINGE=
+
+[Illustration]
+
+For the finest cake decorating. Twelve German silver tubes, fancy
+designs. Sent, prepaid, for four (4) new subscriptions. Cash price,
+=$3.00=.
+
+ * * * * *
+
+=HOME CANDY MAKING OUTFIT=
+
+[Illustration]
+
+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, =$3.75=.
+
+ * * * * *
+
+=The only reliable and sure way to make Candy, Boiled Frosting, etc., is
+to use a
+
+THERMOMETER=
+
+[Illustration]
+
+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, =$1.50=.
+
+ * * * * *
+
+[Illustration]
+
+=VEGETABLE CUTTERS=
+
+Assorted shapes. Ordinarily sell for 15 cents each. Six cutters--all
+different---prepaid, for one (1) new subscription. Cash price, =75
+cents=.
+
+ * * * * *
+
+=THE BOSTON COOKING SCHOOL MAGAZINE CO., Boston, Mass.=
+
+ =Bon
+ Ami=
+ _for mirrors_
+
+[Illustration]
+
+[Illustration: "_Hasn't Scratched Yet_"
+
+Cake or Powder _whichever you prefer_]
+
+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.
+
+So it is with everything. The magic touch of Bon Ami brightens up
+windows, brasses, nickel, linoleum and white woodwork.
+
+ * * * * *
+
+_"Americas Most Famous Dessert"_
+
+[Illustration]
+
+=JELL-O
+
+In Whipped Form=
+
+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.
+
+Begin 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.
+
+PINEAPPLE BAVARIAN CREAM
+
+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.
+
+=The Genesee Pure Food Company=
+
+_Two Factories_
+
+ _Leroy N.Y._ _Bridgeburg, Ont._
+
+[Illustration:
+
+ =Baker
+ Breakfast
+ Cocoa=
+
+is pure and good, delicious and nutritious.
+
+_Genuine made only by_
+
+=Walter Baker & Co. Ltd.=
+
+Established 1780
+
+DORCHESTER, MASS.
+
+_Booklet of Choice Recipes sent free_]
+
+ * * * * *
+
+=Established 1858
+
+Sawyer's Crystal BLUE AND AMMONIA=
+
+The Ammonia loosens the dirt, making washing easy. The Blue gives the
+only perfect finish.
+
+[Illustration: _SEE THAT TOP._]
+
+[Illustration]
+
+_The People's Choice for Over Sixty Years_
+
+For the Laundry
+
+SAWYER CRYSTAL BLUE CO. 88 Broad St., Boston, Mass.
+
+ * * * * *
+
+[Illustration: =SAVE MEAT=
+
+by serving more stuffing when you serve roast meats, poultry, fish and
+game.
+
+If this dressing is flavored with Bell's Seasoning it adds to the
+pleasure of the meal.
+
+ASK GROCERS FOR
+
+[Illustration: BELL'S SEASONING]]
+
+ * * * * *
+
+=MISS CURTIS' SNOWFLAKE Marshmallow Creme=
+
+=The Original and Best=
+
+[Illustration]
+
+Inexpensive and easy to use. Makes delicious desserts. Awarded Gold
+Medal at Panama-Pacific Exposition. Avoid imitations. The name EMMA E.
+CURTIS is your guarantee of purity and quality.
+
+_Sold by Grocers Everywhere_
+
+[Illustration: _Emma E. Curtis_]
+
+MELROSE, MASS.
+
+ * * * * *
+
+=VOSE PIANOS= have been established more than =70 YEARS=. By our system
+of payments every family in moderate circumstances can own a VOSE piano.
+We take old instruments in exchange and deliver the new piano to your
+home free of expense. Write for catalog D and explanation:
+
+=VOSE & SONS PIANO CO., 160 Boylston St., Boston, Mass.=
+
+ * * * * *
+
+Transcriber's Notes:
+
+Page 246, "Nutrition" changed to "Nutrition" (Food and Nutrition)
+
+Page 255, "millenium" changed to "millennium" (the millennium for
+housekeepers)
+
+Page 259, "London" changed to "Loudon" (Loudon, I shall do)
+
+Page 271, "di titians" changed to "dietitians" (pestilence, dietitians
+tell)
+
+Page 282, "Aprciot" changed to "Apricot" (Apricot Puffs with Custard)
+
+Page 287, "supreme" changed to "supreme" (the supreme sauce)
+
+Page 322, word obscured, "of" presumed and inserted into text (our
+system of)
+
+Page 322, "in" changed to "to" (piano to your home)
+
+This magazine uses both to-day and today.
+
+
+
+
+
+End of the Project Gutenberg EBook of American Cookery, by Various
+
+*** END OF THIS PROJECT GUTENBERG EBOOK AMERICAN COOKERY ***
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