diff options
| author | nfenwick <nfenwick@pglaf.org> | 2025-03-08 09:06:38 -0800 |
|---|---|---|
| committer | nfenwick <nfenwick@pglaf.org> | 2025-03-08 09:06:38 -0800 |
| commit | 5b49d13b9b3f89c21403d2ff2ee390a927119029 (patch) | |
| tree | 72a8b23b4bfb3a9d43249b4156f4df1a9661650a /41940-8.txt | |
| parent | 1acd35a30713e1c74f3e7c57e66653198840e36b (diff) | |
Diffstat (limited to '41940-8.txt')
| -rw-r--r-- | 41940-8.txt | 7048 |
1 files changed, 0 insertions, 7048 deletions
diff --git a/41940-8.txt b/41940-8.txt deleted file mode 100644 index 3ce22c1..0000000 --- a/41940-8.txt +++ /dev/null @@ -1,7048 +0,0 @@ -The Project Gutenberg EBook of The Boston Cooking-School Magazine (Vol. -XV, No. 2, Aug.-Sept., 1910), 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: The Boston Cooking-School Magazine (Vol. XV, No. 2, Aug.-Sept., 1910) - -Author: Various - -Editor: Janet McKenzie Hill - -Release Date: January 28, 2013 [EBook #41940] - -Language: English - -Character set encoding: ISO-8859-1 - -*** START OF THIS PROJECT GUTENBERG EBOOK BOSTON COOKING-SCHOOL MAG., AUG-SEPT 1910 *** - - - - -Produced by Barbara Tozier, Bill Tozier, Melissa McDaniel -and the Online Distributed Proofreading Team at -http://www.pgdp.net - - - - - - - -Transcriber's Note: - - Inconsistent hyphenation and spelling in the original document have - been preserved. Obvious typographical errors have been corrected. - - Italic text is denoted by _underscores_ and bold text by =equal - signs=. - - Illustrations and Advertisements have been moved so that the flow of - the text is uninterrupted. - - - - - THE BOSTON - COOKING-SCHOOL - MAGAZINE - OF·CULINARY·SCIENCE·AND· - DOMESTIC·ECONOMICS - - AUG.-SEPT., 1910 - Vol. XV No. 2 - - 1 DOLLAR - A YEAR - - 10 CENTS - A COPY - - PUBLISHED - BY - THE BOSTON COOKING - SCHOOL MAGAZINE Co. - - 372 BOYLSTON ST. - BOSTON MASS. - - - - - [Illustrated Advertisement] - - RUMFORD - - THE WHOLESOME - Baking Powder - - SURPASSES ALL OTHERS IN HEALTHFUL - AND BAKING QUALITIES. - -It is a food itself, made of the genuine Professor Horsford's -Phosphate, thereby supplying the nutritious and strength-giving -phosphates so essential to health, which are removed from flour in the -process of bolting. Hot Biscuit, Rolls, Muffins, etc., made with -Rumford Baking Powder can be eaten hot without detriment. - -Its action in the dough is thorough, producing superior Cake, Biscuit, -etc., of the finest texture, and without impairing the most delicate -flavorings that may be used. - - The Best at a Reasonable Cost. - - * * * * * - - [Illustrated Advertisement] - - LOWNEY'S - COCOA - -=GOOD= Cocoa is the best beverage known to modern authorities on food -and drink, nourishing, strengthening and a valuable aid to digestion. - -There is, however, a wide range in the _Quality_ of cocoas. - -=Lowney's= cocoa is made of the choicest cocoa beans without -"treatments" or adulteration, and in a manner that insures the purest -and best product possible. - -It is the best cocoa made. - - _The Lowney Cook Book 421 pages, $1.25 postpaid_ - - =The Walter M. Lowney Co.= - =Boston= - - Cocoa-Chocolate - Chocolate Bonbons - - * * * * * - - - - - THE BOSTON COOKING-SCHOOL MAGAZINE - Vol. XV AUGUST-SEPTEMBER, 1910 No. 2 - - - - - CONTENTS FOR AUGUST-SEPTEMBER - - - PAGE - - DISHES FOR AUTOMOBILE AND PICNIC LUNCHEONS 57 - - QUAINT CUSTOMS AND TOOTHSOME DAINTIES - Frances R. Sterrett 59 - - BEING MARRIED Mrs. Charles Norman 65 - - THE REGENERATION OF PODUNK Phoebe D. Roulon 67 - - FATE Grace Agnes Thompson 70 - - OUT OF CHICKEN PIE Helen Campbell 71 - - IN AUGUST Cora A. M. Dolson 73 - - OLD AGE Kate Gannett Wells 73 - - LOVE AND AFFECTION Helen Coale Crew 75 - - THREE GIRLS GO BLACKBERRYING Samuel Smyth 76 - - A ROMANY TENT Lalia Mitchell 77 - - EDITORIALS 78 - - SEASONABLE RECIPES (Illustrated by half-tone - engravings of prepared dishes) Janet M. Hill 81 - - MENUS FOR WEEK IN AUGUST " " " 90 - - MENUS FOR WEEK IN SEPTEMBER " " " 91 - - MENUS, ECONOMICAL, FOR WEEK IN SEPTEMBER - Janet M. Hill 92 - - RHYMED RECEIPTS FOR ANY OCCASION, Kimberly Strickland 93 - - IN TIME OF VACATION Janet M. Hill 94 - - THE TASK WE LOVE L. M. Thornton 95 - - A GROUP OF CHOICE SPANISH AND MEXICAN RECIPES - Mrs. L. Rice 96 - - THE NURSERY E. R. Parker 97 - - PRACTICAL HOME DIETETICS Minnie Genevieve Morse 99 - - HOME IDEAS AND ECONOMIES 104 - - GOIN' TO SCHOOL Laura R. Talbot 108 - - QUERIES AND ANSWERS 109 - - MISCELLANEOUS xiv - - - $1.00 A YEAR Published Ten Times a Year 10c. A COPY - Four Years' Subscription, $3.00 - - Entered at Boston post-office as second-class matter. - Copyright, 1910, by - - THE BOSTON COOKING-SCHOOL MAGAZINE COMPANY - 372 BOYLSTON STREET BOSTON, MASSACHUSETTS - - PLEASE RENEW ON RECEIPT OF THE COLORED BLANK ENCLOSED FOR THAT - PURPOSE - - - - [Advertisement] - - Is your Canning done? - -If not, now is the time to commence. With the larger fruits, such as -peaches, pears, plums, etc., and the vegetables at their best, there -is no time to be lost. You will find Mrs. Rorer's book, =Canning and -Preserving=, a wonderful help. You cannot fail in your work if you -follow her directions. Isn't that worth something? To have your -jellies come out right--no mistakes, no reboiling, no worry, no -fret--what wouldn't a woman give to insure such a result? The recipes -cover all fruits and vegetables, and other items, such as syrups, -vinegars, fruit drinks, etc. Mrs. Rorer tells you how to can and -preserve, how to make jellies, marmalades, fruit butters--in fact all -you may want to know on the subject. - - =Cloth bound, only 50 cents= - -Mrs. Rorer's Vegetable Cookery and Meat Substitutes - -Most people use but few vegetables. They are not aware of the great -variety at hand. What do you say to forty or fifty different kinds, -all good, all palatable, all healthful, and easily bought and -prepared. Well, in this book of Mrs. Rorer's she gives you many -recipes for cooking and serving this great variety of vegetables, and -tells their uses and purposes. The book contains chapters on -Appetizers, Soups, Eggs, Sauces, Salads, Salad Dressings, Vegetable -Cookery, Flavorings, Garnishes, Breads, Canning, Desserts, Pudding -Sauces, Fruits, Nut Milks and =Substitutes for Meats=. A great book, and -one that will pay, in comfort and health, many times its cost. - - =Cloth bound, $1.50; by mail $1.62= - -Mrs. Rorer's New Cook Book - -The best in existence. 736 pages of the choicest recipes in all -departments of cookery, fully illustrated. The chapters on How to Buy -Meats, and Carving are enough to commend it to any one. - - =In washable cloth, $2.00; by mail $2.20= - -My Best 250 Recipes - -Mrs. Rorer's selected choicest recipes, the ones that have most -strongly appealed to her. - - =Cloth bound, 50 cents; by mail 55 cents= - -Many Ways for Eggs - -An excellent little book, full of many new recipes for cooking eggs. -And when once you try them, you'll be glad of the book. - - =Cloth, 35 cents; by mail 38 cents= - -New Salads - -Mrs. Rorer says that, for health purposes, a salad should be part of -every day's dinner. Well, here in this book are many fine, choice -recipes to tickle the palate and give that nice finish to a good meal. - - =Cloth bound, only 50 cents= - - =At all bookstores or department stores, or write the publishers= - =Arnold and Company, 420 Sansom Street, Philadelphia= - - * * * * * - - [Illustrated Advertisement] - - SLADE'S CINNAMON - ABSOLUTELY PURE - ¼ LB. NET - - =DELICIOUS FOOD= - -Costs but little, if any more than disgusting food. It is the flavor -that marks the difference between - - =Slade's Spices and Extracts= - -and the ordinary kind. That is why you should insist on having -SLADE'S. - - _Grocers generally sell Slade's to particular people._ - - D. & L. SLADE CO. - BOSTON - - * * * * * - - [Advertisement] - - EUTHENICS - _The Science of Controllable Environment_ - - _By ELLEN H. RICHARDS, A.M._ - -This book is a plea for better living conditions as a first step -toward higher human efficiency. - -It discusses most readably the opportunity for betterment, the need of -individual and community effort, the training of the child in the home -and in the school, stimulative education for adults, the protection of -the ignorant, and the responsibility for improving the national health -and increasing the national wealth. - - Ready in June. Price to be announced. - - WHITCOMB & BARROWS - _Publishers_ - Huntington Chambers, Boston, Mass. - - * * * * * - - - - -INDEX FOR AUGUST-SEPTEMBER - - - PAGE - A Group of Choice Spanish and Mexican - Recipes 96 - - A Romany Tent 77 - - Being Married 65 - - Dishes for Automobile and Picnic Luncheons 57 - - Editorials 78 - - Fate 70 - - Goin' to School 108 - - Home Ideas and Economies 104 - - In August 73 - - In Time of Vacation 94 - - Love and Affection 75 - - Menus 90-92 - - Old Age 73 - - Out of Chicken Pie 71 - - Practical Home Dietetics 99 - - Quaint Customs and Toothsome Dainties 59 - - Rhymed Receipts for any Occasion 93 - - The Father xiv - - The Nursery 97 - - The Regeneration of Podunk 67 - - The Task we Love 95 - - Three Girls Go Blackberrying 76 - - - SEASONABLE RECIPES: - - Bouillon, Jellied 82 - - Chicken and Ham, Terrine of (Ill.) 84 - - Chowder, Green Corn 83 - - Corn, Green, au Gratin (Ill.) 88 - - Kuchen, Kugelhopf (Ill.) 89 - - Meat, Cold, with Vegetable Salad (Ill.) 85 - - Oysters, Escalloped 83 - - Parfait, Grape-Juice (Ill.) 89 - - Pastry, Plain and Flaky 86, 87 - - Pears Béatrice (Ill.) 87 - - Rissoles, Chicken-and-Ham (Ill.) 85 - - Salad, Cheese (Ill.) 86 - - Salad, Peach (Ill.) 89 - - Sauce, Vinaigrette 85 - - Sausage with Pineapple Fritters (Ill.) 85 - - Sherbet, Grape-Juice 89 - - Soup, Bisque of Clams and Green Peas 81 - - Soup, Clam Broth, Chantilly 81 - - Soup, Purée of Tomato, Julienne 82 - - Soup, Tomato Bisque 82 - - Watermelon Cones (Ill.) 89 - - - QUERIES AND ANSWERS: - - Angel Food with Cornstarch xii - - Blitz Kuchen 109 - - Cake, Lady Baltimore xii - - Cake, Sponge, for Jelly Roll 111 - - Cookies, Peanut xii - - Currants, Bar-le-Duc 112 - - Custard, Cheese x - - Eggs Benedict 111 - - Ginger Root, Preserving x - - Ice Cream, Dark Chocolate 109 - - Jelly, Tomato, Aspic 110 - - Omelet, Rum x - - Peach Cordial xii - - Rice with Bacon and Tomatoes xii - - Soup, Cream of Corn 111 - - Sundae, Maple-Walnut xii - - Tamales, Mexican x - - Time Table for Cooking 110 - - - - - [Advertisement] - - LEADING WORKS ON COOKERY - PUBLISHED BY LITTLE, BROWN, & CO., BOSTON - -=The Boston Cooking School Cook Book= - -By FANNIE MERRITT FARMER. New revised edition, with 130 illustrations -in half-tone. 664 pages. Cloth. $2.00. - -This new and enlarged edition contains 2117 thoroughly tested recipes, -from the simple and economical to the more elaborate. - -=Food and Cookery for the Sick and Convalescent= - -By FANNIE MERRITT FARMER. With sixty illustrations in half-tone. 300 -pages. Cloth. $1.50 _net_. - -An invaluable book for those whose duty it is to care for the sick. - -=Chafing Dish Possibilities= - -By FANNIE MERRITT FARMER. 161 pages. Cloth. $1.00. - -It is a book that no one who entertains with the chafing dish will be -without.--_St. Paul Globe._ - -=The Golden Rule Cook Book= - -By M. R. L. SHARPE. 12mo. 300 pages. Cloth. $2.50 _net_. - -A collection of 600 recipes for meatless dishes with specimen menus -that will delight the vegetarian. - -=Cooking for Two= - -By JANET MACKENZIE HILL. A handbook for young housekeepers. With -numerous illustrations. 12mo. Cloth. $1.50 _net_. - -Over 400 pages of recipes, menus, and other invaluable information for -families of two. - -=The Up-To-Date Waitress= - -By JANET MACKENZIE HILL. With 53 illustrations. 165 pages. Cloth. -$1.50 _net_. - -A book for every household in which a waitress is employed. - -=Salads, Sandwiches, and Chafing-Dish Dainties= - -By JANET MACKENZIE HILL. With 50 illustrations. 143 pages. Cloth. -$1.50. - -To the housewife who likes new and dainty ways of serving food, this -book will simply be a godsend. - -=The Boston Cook Book= - -By MARY J. LINCOLN. Revised edition, with 51 illustrations. About 600 -pages. Cloth, $2.00. - -It ought to be in every household.--_Philadelphia Press._ - - * * * * * - - [Illustrated Advertisement] - - MRS. HILL'S NEW BOOK - COOKING TOR TWO - - =Over 400 pages; over 100 illustrations.= - =Price $1.50 net, postage 16c.= - -COOKING FOR TWO is designed to give in simple and concise style, those -things that are essential to the proper selection and preparation of a -reasonable variety of food for a family of two individuals. At the -same time by simply doubling the quantity of each ingredient given in -a recipe, the dish prepared will serve four or more people. - -The food products considered in the recipes are such as the -housekeeper of average means would use on every day occasions, with a -generous sprinkling of choice articles for Sunday, or when a friend or -two have been invited to dinner, luncheon or high tea. Menus for a -week or two in each month are given. - -There is much in the book that is interesting, even indispensable, to -young housekeepers, or those with little experience in cooking, while -every housekeeper will find it contains much that is new and helpful. - - =An ideal gift to a young housekeeper. The recipes are - practical and are designed, and really are, "For Two."= - -We will send "=Cooking for Two=" _postpaid_ on receipt of price; or to a -present subscriber as a premium for sending us three (3) _new_ yearly -subscriptions at $1.00 each. - -=The Boston Cooking-School Magazine Co., Boston, Massachusetts= - - * * * * * - - [Advertisement] - - Books on Household Economics - -THE BOSTON COOKING-SCHOOL MAGAZINE presents the following as a list of -representative works on household economics. Any of the books will be -sent postpaid on receipt of price. - -With an order amounting to $5 or more we include a year's subscription -to THE BOSTON COOKING-SCHOOL MAGAZINE (price $1). The MAGAZINE must be -sent, however, to a new subscriber. - -The books will be sent as premiums for securing new subscriptions to -THE BOSTON COOKING-SCHOOL MAGAZINE as follows: any book listed at not -more than fifty cents will be sent postpaid to a present subscriber on -receipt of one new yearly subscription at $1; for two subscriptions we -will send postpaid any $1 book; for three subscriptions any $1.50 -book; and so on in like ratio. - -Special rates will be made to schools, clubs and persons wishing a -number of books. Write for quotation on the list of books you wish. - - =American Salad Book.= M. DeLoup $1.00 - - =Art of Home Candy-making= (=with thermometer, dipping - wire, and moulds=) 3.00 - - =Art of Right Living.= Richards .50 - - =Baby, The. A book for mothers and nurses.= D. R. - Brown, M.D. 1.00 - - =Blue Grass Cook Book.= Minnie C. Fox 2.00 - - =Book of Good Manners.= Kingsland 1.50 - - =Boston Cook Book.= Mary J. Lincoln 2.00 - - =Boston Cooking School Cook Book.= Fannie M. Farmer 2.00 - - =Bread and Bread-making.= Mrs. Rorer .50 - - =Bright Ideas for Entertaining.= Linscott .50 - - =Cakes, Icings and Fillings.= Mrs. Rorer .50 - - =Canning and Preserving.= Mrs. Rorer .50 - - =Care and Feeding of Children.= L. E. Holt, M.D. .75 - - =Care of a Child in Health.= N. Oppenheim 1.25 - - =Carving and Serving.= Mary J. Lincoln .60 - - =Century Cook Book.= Mary Roland 2.00 - - =Chemistry in Daily Life.= Lessar-Cohn 1.50 - - =Chemistry of Cookery.= W. Mattieu Williams 1.50 - - =Chemistry of Cooking and Cleaning.= Richards and Elliot 1.00 - - =Cleaning and Renovating at Home.= Osman .75 - - =Cook Book for Nurses.= Sarah C. Hill .75 - - =Cooking for Two.= Mrs. Janet M. Hill 1.50 - - =Cost of Cleanness.= Richards 1.00 - - =Cost of Food.= Richards 1.00 - - =Cost of Living.= Richards 1.00 - - =Cost of Shelter.= Richards 1.00 - - =Dainties.= Mrs. Rorer .35 - - =Desserts--One Hundred Recipes.= By Fillipini .30 - - =Diet in Relation to Age and Activity.= Sir Henry - Thompson 1.00 - - =Dictionary of Cookery.= Cassell 3.00 - - =Dictionary of Foods and Culinary Encyclopædia.= Senn 1.00 - - =Domestic Service.= Lucy M. Salmon 2.00 - - =Economics of Modern Cookery.= M. M. Mollock 1.00 - - =Eggs--One Hundred Recipes.= Fillipini .30 - - =Every Day Menu Book.= Mrs. Rorer 1.50 - - =Expert Waitress.= A. F. Springsteed 1.00 - - =First Lessons in Food and Diet=. .30 - - =Fish--One Hundred Recipes for Cooking Fish.= Fillipini .30 - - =First Principles of Nursing.= Anne R. Manning 1.00 - - =Food.= A. H. Church 1.20 - - =Food and Cookery for the Sick and Convalescent.= Fannie - M. Farmer 1.50 - - =Food and Dietaries.= R. W. Burnett, M.D. 1.50 - - =Food and its Functions.= James Knight 1.00 - - =Food in Health and Disease.= I. B. Yéo, M.D. 2.50 - - =Food Materials and their Adulterations.= Richards 1.00 - - =Golden Rule Cook Book= (=600 Recipes for Meatless - Dishes=). Sharpe 2.50 - - =Handbook of Invalid Cooking.= Mary A. Boland 2.00 - - =Healthful Farm House, The.= Helen Dodd .60 - - =Home Economics.= Maria Parloa 1.50 - - =Home Economics Movement= .75 - - =Home Nursing.= Harrison 1.00 - - =Home Problems from a New Standpoint= 1.00 - - =Home Sanitation.= Richards and Talbot .25 - - =Home Science Cook Book.= Anna Barrows and Mary J. - Lincoln 1.00 - - =Hostess of Today.= Linda Hull Larned 1.50 - - =Hot Weather Dishes.= Mrs. Rorer .50 - - =Household Economics.= Helen Campbell 1.50 - - =Household Science.= Juniata L. Shepperd 1.75 - - =How to Cook Fish.= Olive Green 1.00 - - =How to Cook for the Sick and Convalescent.= H. V. - Sachse 1.00 - - =How to Feed Children.= Louise E. Hogan 1.00 - - =International Cook Book.= Fillipini 4.80 - - =Kitchen Companion.= Parloa 2.50 - - =Laundry Manual.= Balderston and Limerick .50 - - =Laundry Work.= Juniata L. Shepperd .60 - - =Louis' Salads and Chafing Dishes.= Muckensturm .50 - - =Luncheons.= Mary Roland 1.40 - - =Made-over Dishes.= Mrs. Rorer .50 - - =Many Ways for Cooking Eggs.= Mrs. Rorer .35 - - =Marion Harland's Complete Cook Book= 2.00 - - =Menu Book and Register of Dishes.= Senn 2.50 - - =My Best 250 Recipes.= Mrs. Rorer .50 - - =One Woman's Work for Farm Women= .50 - - =Practical Cooking and Serving.= Mrs. Janet M. Hill 2.00 - - =Practical, Sanitary, and Economic Cooking.= Mary Hinman - Abel .40 - - =Principles of Home Decoration.= Candace Wheeler 1.80 - - =Register of Foods= 1.00 - - =Rorer's (Mrs.) New Cook Book= 2.00 - - =Salads, Sandwiches, and Chafing Dish Dainties.= Mrs. - Janet M. Hill 1.50 - - =Sanitation in Daily Life.= Richards .60 - - =Spirit of Cookery.= J. L. W. Thudichum 2.50 - - =The Up-to-date Waitress.= Mrs. Janet M. Hill 1.50 - - =The Woman who Spends.= Bertha J. Richardson 1.00 - - =Till the Doctor Comes, and How to Help Him.= George H. - Hope, M.D., and Mary Kydd 1.00 - - =Vegetable Cookery and Meat Substitutes.= Mrs. Rorer 1.50 - - =Vegetarian Cookery.= A. G. Payne .50 - - ADDRESS ALL ORDERS - THE BOSTON COOKING-SCHOOL MAGAZINE CO., BOSTON, MASS. - - * * * * * - - [Advertisement] - - We Have an Attractive Proposition - To make to those who will take subscriptions for - - _THE BOSTON COOKING-SCHOOL MAGAZINE_ - -Write us for it if you wish to canvass your town or if you wish to -secure only a few names among your friends and acquaintances. Start -the work at once and you will be surprised how easily you can earn -ten, twenty or fifty dollars. - - ADDRESS SUBSCRIPTION DEPARTMENT - _Boston Cooking-School Magazine Co._ - _BOSTON, MASSACHUSETTS_ - - Buy advertised goods--do not accept substitutes - - * * * * * - - - - -Dishes for Automobile and Picnic Luncheons - - -I. - - Terrine-of-Chicken and Ham - Cold Jellied Chicken Pie - Cold Jellied Tongue - Cold Boiled Ham, Sliced Thin - Cold Chicken-and-Ham Rissoles - Boned Loin of Lamb, Roasted, Cooled, Sliced Thin - Slices of Cold Roast Lamb in Mint Jelly - Cold Broiled Lamb Chops, Paper Frills on Bones - Cold Creamed Chicken in Puff Cases - Salmon-and-Green Pea Salad - Potato-and-Egg Salad - Stringless Bean-and-Egg Salad - Deviled Ham Sandwiches - Cheese-and-Pecan Nut Sandwiches - Bacon Sandwiches - Noisette Sandwiches - Pimento-and-Cream Cheese Sandwiches - Corned Beef-and-Mustard Sandwiches - Peanut Butter-and-Olive Sandwiches - Lady Finger Rolls - Parker House Rolls - Rye Biscuit - Apple Turnovers. Banbury Tarts. Jelly Tarts - Grape-fruit Marmalade. Currant Jelly - Gherkins. Melon Mangoes - Cold Coffee. Hot Coffee - Grape Juice. Pineappleade - Lemonade - - - - - [Illustration: CORNER OF LIVING ROOM IN BUNGALOW] - - - - - The Boston Cooking-School Magazine - VOL. XV AUGUST-SEPTEMBER, 1910 NO. 2 - - - - -Quaint Customs and Toothsome Dainties - -By Frances R. Sterrett - - -Popular hotels and big cafés are much the same the world over, whether -you find them in New York, Paris, Cairo or Calcutta. There is the same -staff of uniformed, expectant servants, the same glittering -decorations and appointments, the orchestra plays the same selections, -and the throng of well-dressed guests looks as though it might have -been transported bodily from one to the other. Love of variety sends -the traveler, away from all this glare and glitter, to some quaint -resort that had its group of patrons when the United States was young, -and which still retains many of the customs that were features of the -common life a century or more ago, and that now are so unusual that -they prove strong magnets for the tourist. - -Nearly everybody who goes to London finds his way, sooner or later, to -Ye Olde Cheshire Cheese in Wine Office Court. Tucked away, as it is, -just off of Fleet Street, it presents anything but a pretentious -appearance and more than one party of timid American women has hurried -away, disappointed at sight of its dingy court. But the dinginess is -all on the outside; within, there is light and warmth, and cheery -greeting. The Cheese was a coffee house beloved by Samuel Johnson, and -the chair in which the great man sat, night after night, while busy -Boswell listened and took copious notes of the interchange of wits, is -still there, standing now beneath the big portrait of Dr. Johnson that -hangs on one side of the fireplace. Oliver Goldsmith was also a -regular patron of the Cheese, which is one of the few meeting places -of the literati of the eighteenth century that still remain. Indeed, -these old relics of the past are fast disappearing. Five years ago, -when I first visited the Cheese, the waiter, impressed with my -interest in the old associations, asked if I would care to see the -house in which Johnson lived. It was near at hand, but he said -emphatically, "You'll have to hurry for they are tearing it down at -this minute." Hurry we did and arrived in time to see the dismantling -of the last row of windows. - -Ye Olde Cheese is too good a source of revenue for it to be destroyed, -and the prospects are that for years to come Americans will flock -there to exclaim over the high paneled walls and the sanded floors. -The tables still stand between high-backed benches, over which the -newspapers are hung, as they were in Johnson's day. The old grill is -on the second floor, and over its gleaming coals innumerable kidneys -and chops have been brought to culinary perfection. Beefsteak pudding, -which is served on Wednesdays, with all the pomp and ceremony of -ancient days, is an attraction that fills the tables and sends away -dozens of envious men and women, who can get no more than a sniff of -the Old English dish, as it is borne in triumph through the rooms. -Other days have their specialities, but it is the beefsteak pudding -that is the favorite, and if you delay your arrival, the prospects -are, you will have to be satisfied with a kidney or a chop, for not a -scrap of pie is ever left. - -But with toasted cheese to follow, the kidney is not a bad substitute, -and it brings with it, also, a flavor of Dickens and Thackeray, whose -heroes dined frequently on such fare. With the luncheon comes -Devonshire cider, another speciality of the house, if you do not care -for beer or ale, but beer or cider is served in reproductions of the -pewter mugs that Dr. Johnson drank from, and, for a consideration, you -can carry one away, wrapped in an odd bag of woven reeds. - -The visitors' book at the Cheese makes interesting reading while you -wait for your chop, for it is embellished with pen drawings by the -famous artists of the world, and enriched with sentiments from poets, -novelists, musicians, politicians, capitalists, and others whose names -are known on more than one continent. - - [Illustration: "YE OLDE CHESHIRE CHEESE, A COFFEE HOUSE BELOVED BY - SAMUEL JOHNSON"] - -Buszard's on Oxford Street is not as familiar to Americans, but it has -an interest of its own, for it has made wedding cakes for royalty for -many years, and the models displayed in the show-room form an -amusing exhibition to the American who has little idea of what a royal -wedding cake should be. There they stand six or seven feet tall and in -as many tiers, each ornamented with almond icing, inches thick, and -sugar piping, with coats of arms and heraldic devices, and bearing on -top a sugar temple surmounted by doves and other hymeneal emblems. - -The account of a fashionable wedding in the English society papers -usually closes with the line, "Cake by Buszard" or Bolland, for -Buszard in London and Bolland in Chester make most of the wedding -cakes that are served in England, and they send hundreds of them to -the colonies, so that the English bride, even if she be far from home, -can have "Cake by Buszard." - -And most delectable cake it is, too, and if you wander into the -heavily furnished, rather gloomy tea-room at the tea hour, you will -find it well filled with city and country people and a sprinkling of -foreigners who are partaking of the conventional afternoon refreshment -where their grandparents or great grandparents, perhaps, were -refreshed. Tea for two shillings allows you to eat all the cake you -wish, but unfortunately physical limitations prevent you from trying -half of the delicious confections in the tray beside you, the almond -pound, Dundee, Maderia simnel, rich currant, muscatel, green ginger, -cheese cakes and Scotch short bread, all made from ancient recipes. It -is difficult to choose a favorite, although the Scotch short bread -never tastes quite the same as it does in one of the popular tea rooms -on Princes Street in Edinburgh. - -Newhaven, just outside of Edinburgh, used to be more famous for its -fish dinners than it is now and, perhaps, you will find no other party -in the hotel coffee room where at least four kinds of fried fish, no -one of which you can find on this side of the water, are served for a -shilling, sixpence. Newhaven is visited for its picturesque -fishwives; and the women look more as though they had just been -brought from Holland than as descendants of Scandinavians who crossed -in the time of James IV. They have been singularly conservative in -their habits, and, owing to a strict custom of intermarriages, there -are only a few names to be found in this colony of fisher folk, who -have to resort to nicknames for identification. - - [Illustration: FROM THE COFFEE-ROOM WINDOW YOU CAN SEE THE QUAINT - NEWHAVEN FISHWIVES] - -If you are a tourist of the feminine gender, you will probably stop at -the Globe Inn, in Dumfries, for a lemon squash, or a ginger ale, -although you may be brave enough to ask the rosy-cheeked landlady for -a small glass of what Robert Burns used to order; for the Globe Inn is -the Burns' Howff, and down its narrow court the poet slipped nightly -to the brightly-lighted room where his companions waited. The chair in -which the poet lolled is still there, and a right stout affair it is, -and with stout arms. It is kept securely locked behind wooden doors, -and the landlady made a great ceremony of opening them and insisted on -each of us trying the capacious seat. - -"Perhaps you write poetry yourself?" she asked; but we had to confess -that we felt no more gifted with rhymes in Burns' chair than in our -own inglenook in America, and followed her up the stairs to the -old-time room filled with relics. - -"Americans come a long way to see these old pieces," she said, as she -motioned majestically to a punch bowl, and then moved to the window on -whose pane the poet had written the verses to "The Lovely Polly -Stewart." "You seem to think a sight of Burns? There was one American -gentleman who offered me a pot of money, if I would let him take the -Howff to a fair in America, but I make a tidy living out of it here -and God knows if we would ever live to cross the ocean. Burns lived -and died here, and what would do for him will do for me," humbly. - -There are many colleges in Oxford, but at no one of them is the -tourist supposed to find refreshment in the dining halls, so that it -was something of a triumph to be given a tart in one of the quaint old -kitchens. The tart was really a tribute to an interest in the pantry -shelves which were filled with pastry, and in the explanatory list -that hung beside them. Tarts have been made in the same fashion at -this Oxford college for several hundred years, in order, the cook -explained, with a twinkle in his eye, that the students might get what -they wanted, when they slipped down on a night tart raid. It is the -nick in the edge that has told generations of students the contents of -the tart; an apple has only one nick, a mince has two at each end, a -gooseberry three, and so on until a student who has learned the rule -can choose his favorite in the dark. - -Winchester, the old royal city of England, has so many places of -interest, the cathedral, the famous Winchester school, the castle, in -which hangs King Arthur's round table as it has hung for several -hundred years, that the traveler who is there but for a day may not -have time to share the wayfarer's dole at St. Cross hospital which is -distributed today just as Bishop Henry de Blois, a grandson of William -the Conqueror, arranged almost eight hundred years ago. This -wayfarer's dole consists of a horn of ale and piece of white bread, -and anyone who knocks at the hatchway of the porter's gate is entitled -to receive it. About thirty wayfarers are given it daily as well as -many notable people and curious travelers who knock at the door for -the novelty of sharing in a picturesque survival of a mediæval -charity. Ralph Waldo Emerson wrote of his experience, "Just before -entering Winchester we stopped at the Church of St. Cross, and after -looking through the quaint antiquity we demanded a piece of bread and -a draught of ale, which the founder, Henry de Blois, in 1136, -commanded should be given to everyone who should ask it at the gate. -We had both from the old couple who take care of the church." - -When you are in Paris you must not forget Rumpelmeyer, the "king of -pastry makers." His shop is unpretentious, considering his vogue, and -the room is all too small on a pleasant afternoon for the throng which -would invade it. There are representatives from the far corners of the -world. Americans are all about you; at the next table is a Russian -grand duchess, perhaps, with her cavaliers; nearer the wall sits a -woman from the Orient, whose soft silk draperies are in strange -contrast to the modish Parisiennes; a group of children chatter of -South Africa to their attendants and two natives from India have not -doffed their spotless white turbans. - - [Illustration: SHARING IN A PICTURESQUE SURVIVAL OF A MEDIÆVAL - CHARITY] - -Rumpelmeyer's might be considered a glorified cafeteria, and the great -moment of your visit to the café is when you have taken the fork and -plate from the smiling maid, and stand hesitating beside the table -laden with cakes. And such cakes! Fluffy balls rolled in chocolate and -cocoanut, maple crescents, diamonds of paste enriched with French -fruits, tiny tarts filled with glacéd cherries, half an apricot or a -plum; cornets heaped with cream of pistachio or strawberries, pastry -and sweetmeats in every appetizing form, until it is difficult to make -a choice. At last with plate laden you find your way to the table -where something new in ices, cool or hot drinks, is served. And as you -go away, you cast a lingering glance at the patisserie table and plan -to come, again and again, until you have tried every kind, not knowing -that new confections are offered every few days to make such a plan -almost an impossibility. - - [Illustration: THE HOSPITABLE PEOPLE OF VOLENDAM] - -In strange contrast to the smart Parisian café is the Hotel Spaander -in quaint Volendam, and if it is not the season you may be alone on -the piazza which is swept by the bracing winds from the Zuyder Zee, -and where the picturesque hospitable people give you a cordial -greeting. And palatable as were the marvelous cakes of Paris, they -were no better than the Dutch raisin bread, Edam cheese and mild beer -that forms your luncheon. Volendam is but next door to Edam, the home -of the popular cheeses, and the thin shavings seem to have been made -to accompany the delicious raisin bread of Holland. The Spaander is a -popular rendezvous for artists, and the big rooms have been adorned -with paintings and sketches by the men and women who have enjoyed its -hospitality. The bright-faced girl, who serves you, was taught to -speak English, perhaps, by some artist who may be a member of the -British Royal Academy now, and she loves to tell you of the notable -people who have come and gone, and she fairly carries you away to see -the homes of the fisher folk. She explains their marvelous clothes, -and declares that the huge silver buttons worn by the men and boys -were used as a mark of identification in case of drowning, for each -district in Holland has its own design. She calls your attention to -the old china, pewter and brass, and giggles approval when you pass -the school and slip a copper into each of the wooden shoes at the -door. - -Everybody takes at least one ice at Florian's on St. Mark's Square in -Venice for at Florian's you are sure to see the world and his wife, -especially, if you are there on an evening when the band plays in the -square. Florian's ices are world renowned, and its patrons are as -cosmopolitan as Rumpelmeyer's, and, as you eat your way through the -pink or chocolate cone of sweetness, you will find the price of it in -the bottom of the dish. There is no room for argument over the charge, -for in the bottom of every dish, in plain figures, is its cost, two -francs or two francs, fifty. And after you have paid the reckoning, -the waiter turns over the dish as a sign that your debt is canceled, -and you are at liberty to sit and listen to the music and watch the -people for as long as you wish. - -Nearly every European city has a café or a restaurant that is of -special interest, not because of its smart patronage or high prices, -but for its quaint customs, old dishes or drinks, and it varies the -routine of galleries and historic buildings to hunt them out. They add -a spice, a zest, to what might become rather a dreary round of sight -seeing, for no one appreciates the old customs more than the American. -There are some travelers who make a point of stopping at the Three -Tuns in Durham, no more to see Durham's beautiful cathedral, if the -truth were told, than to have the trim maid bring them a tiny glass of -cherry brandy to "drink to the health of the house," a custom that was -young two hundred years or more ago, although it must be confessed -that, while the custom has been retained, the glasses that hold the -delicious cordial are considerably smaller than they were in the days -when the request was first made. - - - - -Being Married - -By Mrs. Chas. Norman - - -The morning paper tells of a man and woman who got married after only -a few hours' acquaintance. Unfortunately, this couple cannot claim to -have done anything unique. Numerous persons have done likewise--at -least the newspapers say so--though the statement is one which makes -upon a sane mind an impression of confusion. I say confusion, not to -mention other effects. - -After reading the announcement, I looked into the dictionary to see if -it could be true, and I judge it is possible. Marriage, according to -Webster, is the act which unites the man and woman, and, while it -seems impossible for a real union to take place in so brief a time, -still there is probably no other way of telling in the English -language what has occurred. It might well happen that the persons so -hastily "joined" should become married in the course of time. Certain -metals really mix and stick together even after the heat of welding -has died out, but no mere ceremony can unite, though it be performed -by the holiest of ministers or the most profound legal interpreter. - -And, as it is impossible for any third person to "unite" man and -woman, so it is out of the question for any third person to give any -legitimate advice as to whether or not the man and woman should unite, -unless by chance the third person discovers that the real union or -disunion already exists. - -An ambitious young lady stopped to see me on her way to New York. She -was about to sail for Europe, and she told me, confidentially, that -she was engaged to marry a clergyman of this country, and that she -"might marry him," if she failed to get a certain position she hoped -for in Paris. - -I could not refrain from saying, "Do not marry," and she took it that -I was either averse to matrimony or to the young man. Such supposition -was incorrect. I simply disliked to see any man irrevokably tied to a -woman who took him only because she could not get something else. - -I explained this to the girl, but it did no good. She said I was -"sentimental and not at all practical." I confessed to a little -sentiment on the subject of wedlock, and refrained from adding that I -should rather be truthful than practical, but I told her that, if she -had accepted her lover, conditionally, her course was entirely -honorable, and then, to relieve the _heaviness_ of the conversation, I -repeated these lines, which she laughed at very moderately indeed: - - "I, Pegg Pudding, promise thee, William Crickett, - That I will hold thee for mine own dear lily, - Whilst I have a head in mine eye and a face on my nose, - A mouth in my tongue and all that a woman should have, - From the crown of my foot to the sole of my head." - -The attention of my guest flagged a little and, when I completed the -stanza, she confessed she was thinking of a Philadelphia girl whose -resolution she much admired. During a sojourn in Europe, this girl had -refused sixty-five offers of marriage--I hope I have the number -exactly right--having determined to marry no one of lower rank than a -prince. - -I sped my guest to New York and Europe, and after her departure no -ghost needed to come from the grave to tell me why marriage is so -often a failure. We hear this thing and that thing given as a reason. -Responsibility enough is to be laid at the door of men, but let women -confess a share in the desecration of the sacred ordinance. Is it -possible to think of a marriage resulting well that does not begin in -truth, and continue in truth? - -Let truth, at least, be counted an essential. After truth, let the -candidate consider the necessity of sacrifice. Present-day girls -cannot claim much more of that element than boys. If modern women have -a hobby more general than another, it must be the development of their -individuality. This is a fine thing, but let those who are -over-zealous on this point remain single or remain rational, for it is -scarcely fair to develop one's individuality to the extinction of -another person's rights. To speak the truth, a proper individuality is -never oblivious to others. Women would be learned and wise, but they -fail to see that the very richest return of wisdom comes from putting -forth their full strength _where it is due_. God has provided that -recompense for all dutiful activity, and it often happens that the -circumstances that would seem to retard mental development are its -greatest stimuli, and the saving of the much-cherished individuality -is accomplished by self-forgetfulness. - -Marriage is one of the apparent interruptions to intellectual -progress--especially a woman's. We often hear of the fine career a -certain person might have had, unmarried. Such talk signifies nothing. - -In the first place, age does not always fulfill the promises of youth. -Many a young man has started well in life and failed through no fault -of his companion. A discerning man will not be apt to choose a -frivolous woman, though we often hear the contrary. A bright girl, -though she may remain single and devote herself to herself, is not -sure of a successful career. Some womanly virtues are certainly -fostered best in a home. Love is, to many women, what the tropics are -to vegetation. On the other hand, there are women who seem to be -created for public benefactions and isolated labors. - -Concentration in any line of business is bound to bring definite -results, but definite, tangible results may not be the best results. A -man who assumes some domestic responsibility must abridge his public -services, and, as it is only public services that make a show, his -life seems less valuable. - -"I like you better since you married," said a frank old lady to a -young man, and he laughed and answered: - -"I used to know a great many things, but they were all wrong, every -one of them! It takes a sensible wife to straighten out a man's mental -distortions." Doubtless his wife could have reversed the compliment. - -The pictures of unhappy marriages are hung in every household which -the American press can possibly reach: the good marriages attract no -attention. Natural reverence prevents those who know anything about -them from telling what they know. We do not talk glibly of God's love. -The theme is sacred. Just as sacred, and very personal, is the other -subject. No man of sense, who loves his wife, says much about it, even -to his intimate friends. What adult, with reason, goes about seeking -advice upon matrimony? - -Marriage is for persons of mature minds, and it is absolutely an -individual matter, each case deciding itself. Let those who doubt -concerning matrimony stay out of it. Let those who are already in it, -remember that it is a solemn compact between two persons and that any -action is unbecoming and inconsistent which does not result to the -advantage of both. - - - - -The Regeneration of Podunk - -By Phoebe D. Roulon - - -Jack and I arrived at Podunk just in "strawberry time." Did you ever -stop to consider what a mandatory phrase "strawberry time" is? Jack -and I did to the fullest, for from one end of Podunk highway to the -other, in every farmstead that was the happy possessor of a strawberry -patch, the proclamation had gone forth that berries were ripe and must -be "done up" at once. There is no such thing as procrastinating with -Nature, especially in her fruit department. Infinite in patience, -unsparing in pains from the first inception of the berry to its -maturity, when once her creative work is accomplished, she lays the -finished product at your feet and henceforth waives all -responsibility. Put off until tomorrow what should have been "done up" -today and Nature will seek vengeance upon you and show you your folly. -Mrs. Simpkins might better save her breath than to enter the protest -that she cannot possibly "can" today, for the minister and family are -coming to dinner. Nature makes no exception for even the clergy. When -Mrs. Hopewell declares she must take her butter and eggs to market -today and so cannot do another stroke of work after one o'clock, -Nature simply smiles complacently from the four corners of every ruddy -berry basket and says, "Take me now in my perfection, for tomorrow it -will have passed away." - -In obedience to this inexorable law Podunk was making ready. Brass -kettles were being scoured and granite ones were coming forth from -their winter hiding places. With one accord Podunk was becoming a huge -canning and preserving factory, with as many annexes as there were -houses with berry patches. - -Day after day the process went on, for day after day a fresh supply -demanded attention. - -Overworked and tired housewives groaned in spirit and slept in meeting -as a result. Everybody's nerves were a little on the bias until the -strawberries were settled for the winter. To a casual observer it -seemed as if Nature's lavishness had outrun Podunk's gratitude, and as -if strawberries were becoming a nuisance. - -As I said, Jack and I arrived just at this crisis in the farm life of -Podunk. Indeed, within an hour after we landed, and amid the chaos of -unpacking, a gentle maiden tapped at our kitchen door and importuned -us to buy some preserving berries. - -Jack has a sweet tooth and I saw at a glance that he had not missed -the vision of rows of red jars on the swinging shelf in the cellar, -and Sunday night teas of jam, long after the last strawberry had -ripened and decayed. But he desisted and let her depart without buying -a berry. This I call heroic and manly, and told him so on the spot. - -Of course the well had not been pumped out, the water-pail had not -been unpacked, the grocery supplies had not arrived. There had not -been a fire in the stove for eight months, and there was no split wood -in the wood shed, but men have been known to expect household routine -to go on under conditions quite as hindering, therefore I repeat, that -Jack, in the face of vanishing sweets, showed fortitude and -consideration. - -But it was plain that "strawberry time" had made an impression on his -mind that took somewhat the form of a problem. - -Now Jack is never happier than when he has nuts to crack or problems -to solve. He is that all-round type of man that can and does bring the -same philosophic trend of mind to bear upon matters domestic as upon -civic and national affairs. - -We had come to Podunk to rest, but Jack always rests in motion, and in -less than a week after our arrival I saw him go forth to canvass the -community. For days and days he was as glum as an oyster, leaving me -to guess what he was up to, but I have so long known the limitations -to his capacity for holding in and carrying a secret, that I could -wait in patience for the unbosoming. It came on one of those chilly, -rainy nights in June,--the sort of night that Jack always expects and -gets warm gingerbread for supper. Gingerbread always puts him in a -talkative mood. - -We had each taken a second cup of tea, when Jack looked up and said, -"Do you realize, my dear, that this canning and jellying process is -only just started for the season in Podunk? I find that our Fourth of -July not only proclaims American independence but also the proper time -for making currant jelly, and so, unless Nature plays us false, the -same ordeal must be repeated, with only the difference that 'currant' -will be written on the label instead of 'strawberry.' And still -another repetition, when raspberries are ripe and blackberries grow -sweet and luscious. Again when the huckleberry bushes give up their -treasures, shadowing forth a winter supply for pies. Then come the -peaches, pears and plums, followed by apples, grapes and quinces. -Between times, lest the hand forgets its cunning, there are peas, -corn, beets and tomatoes to be rescued for future use. And the season -ends with a pickling tournament. - -"It hardly seems creditable, but from here to Podunk Hollow, a -distance of less than two miles, and only sparsely settled, I find by -actual count that there are thousands of cans of fruit and hundreds -of glasses of jelly prepared every season. From 'strawberry -time'--indeed some ambitious housekeepers start in with rhubarb in -April--until the last luckless green tomato is snatched from Jack -Frost, there is a mad rush on the part of the farmer's wife to keep -apace with Nature and to take care of her bounties with a thrifty -hand." - -By this time Jack was ready for a second helping of gingerbread and -proceeded. "Don't you see, my dear, that this is an awful waste of -muscular energy and stove fuel. Don't you see that consolidation and -coöperation at just this point would emancipate these women quite as -much as the telephone and the rural delivery? - -"Furthermore, I believe there is fruit enough that goes to waste every -year, which, if rescued, would not only pay for the running of a -community kitchen, but also give a handsome bonus for civic -beautifying. It is my firm faith that Podunk can earn the foundations -of a fine library, within the next three years, by simply saving the -waste of fruit and vegetables within her own borders. She has a market -already established at the summer colony of Bide-a-wee." - -The third piece of gingerbread gave Jack the courage to make a clean -breast of everything, and to confess that he had called a meeting and -made all the necessary arrangements to start a community kitchen for -canning and preserving, to be ready this season for the currant crop. - -Jack always persists that my impulsive opposition is his most helpful -ally, so I never feel hindered in giving it. But I said "You have -surely never looked at this problem from the psychological standpoint. -You have never calculated the personal pride of every housewife in her -own handiwork, done in her own way, the way tradition has made sacred -to her. Eliminate the personal touch from half the preserve closets -of Podunk and you rob them of their glory and half of their flavor. -There are some things that cannot be consolidated and coöperated and -this is one of them. Why! Mrs. Patterson would be inconsolably -wretched, if she thought a jar of peaches would ever stand in her -cellar that did not adhere to the formula of one and three-quarters -pints of sugar to three pints of water. Now Mrs. Smith is equally -loyal to one and one-half parts sugar to three parts water." - -"And as for jelly making, it has a hedge about it as conservative and -invulnerable as a Chinese wall. Instance, our beloved Mrs. Thornton. -That splendid spirit of housewifely excellence that we have always -admired in her would be wholly inundated and wrecked, if she ever had -to set before us, on her own tea-table, a glass of jelly that had been -made by heating the currants before they were crushed, and straining -the juice through cheesecloth instead of flannel. To Mrs. Thornton -there is but one right way, the cold and flannel process. - -"Even I, Jack, dear, must own up to feeling an unpleasant sensation -down my spinal column, and a vexatious agitation in my mind, whenever -I see jelly boil more than five minutes after the sugar is added. Nay, -my Worthy Wisdom, let me entreat you to carefully consider ere you -intrude upon the sacred precincts of jelly-making with any ruthless -tread. - -"As for pickling, it is an established fact that every housewife -pickles to suit the taste of her family and her rule lies in the -palate of said family. You know that the Joneses are always strong on -the onion flavor, while the Millers emphasize cinnamon and allspice! -Fancy consolidating these flavors into a blend and expect either -family to be contented and happy. - -"Worthy as your Community Kitchen idea is in its inception, I fear it -is doomed to failure. It uproots too many of the 'eternals' of -housekeeping." - -Jack received my volley of opposing arguments, not only with fortitude -but with apparent satisfaction, and simply said, "Have you finished?" -As I had, he again took the floor. - -"Now, I am sure that my foundation is secure and my psychological -attitude all right, for all the objections you mention were brought up, -in one form or another, at the meeting we held, and I was able to meet -every one of them. No, my dear, I do not mean to uproot the 'eternals' -and the Joneses shall stand for onion flavor to the end of time. The -personal equation will always be considered. Each farmer will simply -send his consignment of berries or fruit with explicit instructions as -to recipes to be followed, just as our great-grandfathers sent their -grist to the mill to be ground and ordered middlings left in or -middlings left out, according as to whether it was for pancakes or -bread. Those worthies took it on faith that they brought back the same -grain they carried and there need be no question now. Farmer Dunn's -marrowfats need never get mixed with Deacon White's telephone peas, -and Mrs. Thornton can always send her flannel jelly bag. - -"It is my opinion that the good wives will have gained enough leisure -time to come to the Kitchen and inspect the process while their batch -of fruit is being handled." - -So closely are faith and works related in Jack's philosophy of life -that in an incredibly short time Podunk awoke one morning to find the -abandoned Haskell house turned into a "Community Kitchen," in charge -of a New England man and his wife, of thrift and learning. They began -on the currant crop. - -Of course, since Jack was behind the innovation, I had to show my -faith by sending the first lot, with instructions that the jelly -should be boiled only one minute after the sugar was added. The -twenty glasses of tender crystalline jelly that stood on my pantry -shelf the next day needed no argument and so encouraged my nearest -neighbor that she sent half of her picking to the Kitchen. I saw that -it caused a wrench, but she supported herself on the consciousness -that she was only risking half. But the jelly that came back adhered -so closely in color, taste and texture to the "traditional" that the -other half was sent without a qualm. This made a beginning and by the -time the raspberries were ripe a dozen families were converted. - -When the fall fruits came on, it had grown into such a fashion to send -the preserving out that the capacity of the Kitchen was somewhat -taxed. An evaporating outfit was added, that saved hundreds of bushels -of apples from absolute waste. A simple device for making unfermented -grape juice brought profit enough the first year to paint the town -hall, build over the stage and buy a curtain that never failed to -work. - -The second year a "Sunshine" Laundry was added to the Kitchen, which -proved a great boon. Podunk had wrestled with the domestic problem, -but like the rest of the world had not solved it, and was left to do -its own washing. - -As the name suggests, the "Community Kitchen" was established on a -coöperative basis, with the understanding that after all running -expenses were paid and each contributor had a certain share of profit, -proportioned to the amount of surplus material he contributed, all the -remaining profit was to go for the improvement of the town. - -The "Kitchen" is now three years old and every visitor coming to -Podunk naturally wanders into the pretty new library on Main Street. -The sweet-faced librarian is always cordial and tells you with -unmasked pride that this is the first library built of fruit and -vegetables. - -But complete regeneration came not to Podunk, until the Culture Club -became an active organization, impelled forward by the brain force of -the women of the community. Given a margin of leisure, it was -demonstrated that culture will flourish as persistently in rural -districts as in city precincts. Shakespeare and Browning were not -neglected, nor were Wagner and Mendelssohn. - -Nature study, Domestic Economy and Civic beautifying opened new and -broad avenues of culture, and classes in these subjects were held -every week. The women of Podunk began to know their birds and to call -them by name. The church suppers took on a new aspect, for the -dietetic unrighteousness of four kinds of cake and three kinds of -sweet pudding, at the same meal, was openly discussed and frowned -upon. Deacon Wyburn, who had a tooth sweeter even than Jack's, -declared, at first, that this was heresy that should not be allowed to -enter the sanctuary. But regeneration came to the deacon as -indigestion departed. - -And all of this happened, because Jack saw the need of an emancipation -proclamation and the people of Podunk availed themselves of its -freedom. I have always said that Jack was a man among men. - - - - -Fate - - - Great men live in word and deed, - Tho' the hand that sows the seed - No harvest knows. - Fixed as is the rolling sea - By its bounds, so this shall be - To thee and those; - Something lost and something won - E'er the life that hath begun - For thee shall close. - - --_Grace Agnes Thompson_ - - - - -Out of Chicken Pie - -By Helen Campbell - - -"The point is," said the young woman, "never to spend any time in -self-pity and never mention one of whatever afflictions may have been -apportioned to your individual self. The first takes your strength and -spoils any good work you might do. The second is a bore to your -friends and destruction to self-respect. In the first grip of things -it is possible one may send up a howl. But at that or any other time, -no matter what the impulse, Don't!" - -Was she a young woman after all? For, as she brought out the "Don't!" -staccato, I looked again. Really she seemed more like a nice boy, well -up in athletics, and as far on in general college work as athletics -permit. Her hair was short, cut close to her head, yet curly, and -though rather a dark brown, yet showing gold where little tendrils had -their way, here and there, behind an ear or on her slender neck. Her -hands were small, of course, for she was a Southern woman, generations -of whom had no need to use their hands in any coarsening work, yet -could and did use them in delicate cookery, preserving, and the like, -and knew every secret of cutting and generally overseeing the garments -for a plantation. Delicately formed, straight as a dart and with the -alert expression of a champion tennis player, she stood at the gate -into the chicken-yard, and smiled a delightful smile. - -"I shouldn't tell you one word," she said, "if you hadn't come from so -old a friend. Oh, privately I would tell anyone interested, but -printing is another matter. It will help, you say. I'm sure I don't -know. Perhaps, but I somehow seem to think most find out for -themselves, perhaps by a good many experiments, just what to do. But -I will tell you just how it began with me. Nellie has told you, I -don't doubt, that I was left a widow with three children. We had lived -in town, after my marriage, in a rented house. When my husband died -and I presently summed up my capital, it was, first, the children, -then, not quite two hundred dollars left in the bank after the -expenses of the long sickness and the funeral were paid. Added to this -were nine hens and a rooster that I had kept at the end of the little -garden at the back of the house, our cat and dog and about a -fortnight's supplies in the pantry. Our clothes, too, were in fair -amount and order. That was all. Lots of people came to condole with me -and tell me what to do, but not one made what seemed to me a really -practical suggestion. I knew what I could do, or thought I did, which -amounts to the same thing, if you really go ahead and do it. I did it. - -"The first thing was to move into the country, where I had longed to -have the children. It isn't country now exactly, for the station is -not far away, but the house was out of repair, and I had the option of -buying it at the end of the year, if I wanted it then. The owner -couldn't do much and was glad to think it might be off his hands, and -I took it for eighty dollars a year--this to include a few repairs. - -"There was a big garden, not tended for years, not a fruit tree, and -the four acres outside the fenced-in garden one mass of brush. My next -neighbor was a farmer from the North, come South for his health and -getting it, and he took an interest from the beginning; he ploughed my -land for me, and agreed to go over it with the cultivator when it was -necessary, but I must first manage to rake up and burn up all the -weeds and sticks, etc. The children helped me and we made a spree of -it. I bought a cow of him, a good one, and, as one of my hens had -begun to set on a box of nails, decided she should have eggs. He had -some fine, pure-blooded Plymouth Rocks, and mine were Wyandottes, just -as good and no fear as to crossing breeds, and so I started in. What I -was after was broilers, and if broilers wouldn't support us, why there -was something else that I felt sure would, and that was chicken pies. -You smile, but let me tell you they weren't everyday chicken pies. Our -old Dilly on my father's plantation was a champion chicken-pie maker, -in demand for every wedding and general church entertainment, and she -taught me just how, swearing me to secrecy long as she lived. So I -watched her many times, realizing, at last, that it meant using the -very choicest material straight through. No old hens simmered all day -long to make them tender. On the contrary, she demanded the choicest -broilers, and she made, not exactly puff paste but the most delicate -order of pastry to put them in. To season to a turn and with no -variation, and to have the gravy smooth and rich, these were her -secrets, and I learned them so thoroughly that after once sampling -them there was no further trouble as to orders. I sent little -individual pies to every hotel and restaurant in the city I had left. -I had bought a good cow, as I said, and soon bought another, to have -plenty of cream, for that was one important item in the pies, and as -the work got too much for me alone I presently had a girl to help, and -at last another, all of us doing steady hard work, but liking it. I -raised the chickens, you see, though I often hated to have them -killed, and by this time we had small fruits, and all that grows in a -well-kept garden. The children helped as well as went to school and -were rosy, healthy creatures, my comfort and joy, and they always -have been. I never have cleared over five hundred a year, but what -more do I need? I make ten cents clear on each individual chicken pie -and fifteen on the larger ones. Specials I make as large as people -want them, but I prefer the little ones. Three sizes are made every -day, and some families, who go away for the summer, have their chicken -pies expressed to them each week and won't do without them. Some -people fuss and say they are too rich. Others want me to charge less -and say, if I would use lard instead of butter in the pastry, I could -sell cheaper. But I answer that it is my business never to fall below -the standard. Aunt Dilly would turn in her grave if she thought her -rule was to have lard used instead of butter. I made some experiments -and found it was distinctly best to stick close to the old original -text. You can buy cheap pies anywhere and they taste cheap. These melt -in your mouth. And you ought to know that two other women in the -neighborhood have specialties, too, and I taught them, for my mother -used to make a delicious chicken jelly for sick people and one woman -does that and has a big market for it at the Woman's Exchange, and -another makes cornbeef hash for three restaurants and has all she can -do. The gist of it is _good cooking can always be made to pay_. Keep -to the best form you can find, never vary, and a living, and often -much more, is certain. When women learn that, perhaps more of them -will turn in this direction. Here is the home paid for, trees growing -and yielding, children growing too, and Tom almost ready for college, -and chicken pie has done it, and will keep on doing it, perhaps as -long as I live. At any rate I should never stop doing something as -perfectly as I could for that is half the fun of living. Don't you -think so? We keep the evenings for as much of a good time as possible. -I keep a little of my old music and play accompaniments, for Tom has -a fine baritone voice and we all sing, and Edith and her violin take -the kinks out of any day's work. We have a fair little library and do -not mean to fall behind or forget what quiet progress means. It has -been a happy life, thank God! How could it help being so, with such -children and a certain sure thing to do?" - -Yes, how could it help being thus with such a spirit at work to bring -it about? That was the thought as I looked at the mother, and wished -that all dolorous and uncertain women might have the same chance. -Joining the Sunshine Circle or the Harmony Club might be the first -essential. After that things would take care of themselves. - - - - -In August - -Cora A. Matson Dolson - - - For me a basket and a book - Where cooling hemlocks grow; - And, in the deep of wooded nooks, - The spikes of cardinal glow. - - A book to bring but not to read-- - Enough to know it near, - To turn a leaf I do not need, - The song is with me here. - - A bird-note comes adown the wood, - It seems to stillness wed; - A tap, then gleam of scarlet hood - High in the tree o'erhead. - - The Indian-pipe is waxen stemmed; - The squirrels near me play; - While on this bank by mosses gemmed - I dream the hours away. - - - - -Old Age - -By Kate Gannett Wells - - -Old age becomes more of a problem when living in it than when viewed -afar off. It is a question of economics and ethics more than of -wrinkles. It is so easy not to mind it when well, rich and beloved; it -is so impossible not to object to it when sick, poor and unwelcome. It -creeps into almost every home and, though we try to alleviate it and -succeed to a certain extent, through affection, cookery and -cleanliness, the vast majority of the world does not know how to -manage to live on almost nothing, and yet it is upon those of small or -of no means that the support of old age presses most heavily. So love -only is left, and too often not even that. - -Then one wonders if one ought to refuse marriage and devote one's self -to one's parents;--or, if married and children are many, and food and -lodgings scant, shall one also house one's aged parents? If the ethics -thereof are difficult to settle when money and space are available, it -is a hideous task for decision when both are lacking. - -Nowhere does the attempted settlement to remove the stigma of -pauperism from the aged through legislation threaten to be more -puzzling than in England, where after January 1, 1911, a workhouse -inmate of above seventy years and "fairly respectable" is entitled to -leave the house and receive in lieu of its shelter five shillings a -week. Is acceptance of such pension outside of a workhouse more -honorable than being dependent on Government for support inside the -workhouse? That is the question the Old Age pensioners of England are -trying to solve. Who is going to house, feed and clothe them for five -shillings a week? What does that amount to, set against the care of an -infirm, old, undesired relative who is not wanted either for his keep -or his affection, and who will only grow older? Even as a boarder of -no kin whatever to his landlady, is he likely to be as comfortable as -in the workhouse? Startling have been some of the discoveries that -have followed upon this apparently beneficent legislation. - -Well was it that Miss Edith Sellers of England, of her own free will, -visited relatives of the inmates of a London workhouse, hoping to -carry back to the latter place the joyful tidings that they were -wanted in families. Alas! out of 528 such inmates only 221 had any -relatives, and more than half of that number knew that, if they went -to their kinspeople, they would not be taken in. Some who had felt -sure of a welcome were bitterly disappointed. "Old folk give no end of -trouble; keeping them clean takes up all one's time. Besides they must -have somewhere to sleep," was generally answered. One grown-up -daughter, supporting herself, her mother and brother in two rooms, one -no better than a cupboard, grieved she could not take back her father. -Other sons and daughters, by blood or by law, waxed indignant at being -urged to receive their kinsmen, even for the sake of the shillings. -They had neither room nor food for them; each generation must care -first for its own children and not take up burdens of parents, worse -still of grandparents, aunts and cousins once gotten rid of; -especially, if they were of the drunken variety, as was too often the -case. - -Fortunately Miss Sellers found a few other homes which promised to -receive a pensioner for the sake of his pension, or from real -affection. After all the bitter work-a-day life in these narrow homes, -attics, cellars, two or three rooms at most, would have been more -wretched for the pensioners to bear than their blighted hopes. "To -work a bit harder," in order to take in one's aged mother, is not -possible in thousands of cases. Better to remain a workhouse pauper -and be sure of warmth, cleanliness and food than to wander forth -uncared for or to be an unwelcome burden on an overworked child. - -Therefore is it that the English Old Age Pension Act does not solve -its own problem, for the infirm or sick must still be sheltered in -some refuge which should have no workhouse taint of pauperism attached -to it. - -However much there may be among us of similar reluctance to take home -aged pauper relatives, it has not yet become a matter of public -investigation, though, if it were, it is possible that there would be -as much unwillingness manifested here as in England. Certainly many of -our almshouses and homes for the aged poor suggest that there will be -the same forlorn hopes shattered, if pensions should ever be conferred -instead of legal residences in almshouses. - -Fortunately for us, old age is still an individual question. All the -more, then, should elderly people not let themselves get crabbed. Of -course, if other people would not nag one with being old, one would -not be,--quite so old! - -What old age, whether poor, middling or well-to-do lacks is amusement. -It is lonesome to keep jolly by remembering that one's mind ought to -be one's kingdom. Meditation is all very well, but so also is the -circus, the "greatest value of which lies in its non-ethical quality." -Even if it has its symbolism, it does not mercilessly set one to -moralizing, save as a three ring circus and a "brigade of clowns" -(the result of trying to make as much money as possible) incites to -weariness. The real "gospel of the circus" lies in its democracy, in -its revealings of the power of training on acrobats and animals -through kindly persistence, and in the mutual good will and law -abiding qualities of the household of a circus. Always has it belonged -to the people, and even ministers have not been discounted for their -attendance. - -It seems a wide jump in fancy from old age to a circus, and yet to me -they are intimately connected through the dear old people, poor and -well to do, whom I have known, who found in it their objective base -for amusement. To them the clown and his jokes were links in the -spirit of human brotherhood. Alas, as a pension of five shillings a -week will not permit of the circus in its glory, old age asks for the -minor blessings of five cent shows, public parks, and good tobacco. -Just to be out doors is rejuvenating. - -All the more is amusement desirable, because legislation has -undertaken to set the goal when one shall no longer work. To retire -teachers, officers, workers, merely because they are sixty-five or -seventy is an insult to human nature, which rejects any arbitrary -limit save that of incapacity. The average of average people, though -perhaps unable to earn their living after seventy, are still capable -of being occupied. Therefore let the old folks work at household and -woodshed drudgery as long as they can, however irritating their -slowness may be to the young and merciless. Let the old serve also in -semi-public ways, because of their experience, even if they are not -wanted round. - -It is a common saying that it is harder to resign office at seventy -than at sixty, just because old age clings to occupation as its -protection. But if with most of us, if not with all, as the years -increase, occupation shrivels and the fads or hobbies, the solace of -earlier days, cease by their very weight to be pursued,--then may -there still be amusement provided for the elderly before they become -"Shut Ins," dependent on Christmas and Easter cards for enjoyment. - - - - -Love and Affection - -By Helen Coale Crew - - - I love thee not, Love, though thou'rt called divine! - Thou pagan god, whose flashing fires glow - But for a season; then the winter's snow - No colder lies than ashes on thy shrine. - Thou selfish child! Ready to fret and whine - When disappointed. Wandering to and fro - In quest of joy, from flower to flower dost go - Like greedy bee upon a honeyed vine. - - But thou, Affection, human art, and true! - Fitted for every day's most urgent needs; - Warm-glowing ever, all the seasons through; - Mother of tenderness and selfless deeds. - Clear-seeing thou, nor like that other blind; - Clear-burning on the hearths of all mankind. - - - - -Three Girls go Blackberrying - -By Samuel Smyth - - -Grandpa told Mary that he saw a few blackberries in the pasture. Mary -hastened to inform Mina that there were bushels of ripe blackberries -in the pasture. Mina hurried to tell Jane, and almost breathlessly -suggested that they go and get them before anybody else found them. -Jane thought it would be more comfortable after sundown. Mina said -that they would be gone before that time, and insisted that they go at -once. Outnumbered, Jane reluctantly consented. Mary must change her -dress; so must the other two. Much time was spent in that operation, -for it included the special dressing of the hair, also. There was much -impatience manifested by Mary, the first to declare herself ready; but -after the others appeared she suddenly thought of several things that -she must attend to. At last each inquired of the others, "Well, are -you ready?" - -"Yes, in a minute," said Mina. "I forgot to put on cold cream to -prevent sunburn." - -"So did I," said Jane; "and, Mary, you had better use some, also, or -you will regret it." - -"I think I will," said Mary; and a good half hour has passed before -they are all downstairs again, when the old question was asked again, -"Are you ready?" - -"Had we better wear rubbers?" asked Jane. - -"No," answered Mary, "but I am going upstairs to put on an old pair of -shoes." - -"That is sensible," said Mina. "I think we all had better follow -Mary's example, as it won't take a minute." - -Upstairs they all went again; much talk and another half hour passed -when each made the declaration, "Well, I am ready, are you?" with -much emphasis on the personal pronoun I. - -"Are you coming with me?" said Mary, and she started in the direction -of the pasture with great animation, when Jane inquired, in a loud -voice, if she were not going to take something along to put the -berries in. - -"To be sure I am. In my hurry I entirely forgot it. What shall I -take?" asked Mary. - -"We ourselves have not yet decided. Which do you think would be -better, Mary, a basket or a pail?" - -"I don't know and I don't care what you take, I am going to take a -paper bag," replied Mary. "It is light and convenient, and we can -easily destroy all evidence of failure in case we fail to get any -berries." - -"Thank you, Mary, for the happy suggestion. We will take paper bags. -What size will be suitable?" - -"I think," said Jane, "that if we each fill a flour sack, that will be -sufficient for once. It is such a job to carry so many or to make them -into jam." - -"To obviate any chance for envy as to which shall gather the greatest -amount of berries, let us take along a common, large receptacle, into -which each of us shall deposit as often as our smaller vessels shall -be filled." - -"That is a thoughtful and wise plan for an unambitious person. I -assent to the proposition," smilingly answered Mina. - -A bushel basket was found and all agreed to take turns in carrying it -to the pasture. At last, the procession was formed, after several more -short halts for consultation and criticism, and was finally under way -for the pasture. But when in the highway, which they had to cross to -reach the same, they were accosted by two ragged boys with, "Say, -girls, do you want to buy any berries; only five cents a quart; twelve -quarts--all there were in the pasture, every one, and it's the last -picking of the season." - -"Oh dear, I told you so; I knew it would be this way," said Mary -petulantly; "some people are so slow." - -"It is too provoking for anything," said Mina, "and it will be so -humiliating to return to the house without any berries after making -such a hullabaloo," sighed Jane. - -"Oh, girls!" exclaimed Mary, "let's buy the berries of the boys and -divide them between us. Let's see, twelve divided by three equals -four; four quarts is a very reasonable and respectable amount for an -ordinary person. You hold them while I run home and get the money." - -After the transfer of the berries was completed, the three girls -returned to the house, triumphantly smiling, and happy, with the -twelve quarts of berries. Mingling with the rest of the family, I -could not refrain from speaking about what fun it was to go berrying, -when suddenly grandpa remarked, "that four quarts was a very -reasonable and respectable amount for an ordinary person." Grandpa had -been sitting on a fence, concealed by bushes, and had seen the whole -performance. - -A quick, suspicious, comprehensive glance passed between the -conspirators, when the suspense was broken by the voice of the -shock-headed boy who yelled out, "Say, girls, do you want to buy any -more berries for tomorrow?" - -"How provoking!" said Mary. - -"How humiliating!" assented Mina. - -"I feel so ashamed I shall never feel right again. Why did we -dissemble? Prevarication is a kind of a lie; I never want to hear the -word 'blackberries' again," moaned Jane. - - - - -A Romany Tent - -By Lalia Mitchell - - - When you bring your pledge of a lasting love, - A love that is fond and free, - Oh, whisper not of a castle high, - Or a yacht that sails the sea. - I want no tale of a palace fair - That towers over loch and lea; - But a table set in the open air - And a Romany tent for me. - - When you whisper words that should please me well, - When you woo me, Sweetheart mine, - Oh, paint no picture of wealth and power, - Of silks and of jewels fine. - And breathe no word of the jostling throng, - For my heart would fain be free; - I go where the woodland paths are long, - And a Romany tent for me. - - Will you meet my wish, will you walk my way? - Will you chart the flower-strewn lea? - Will you curb your pride, will you keep the faith, - The faith of my company? - I will bear no yoke, I will wear no brand, - But my heart shall be true to thee, - So give me the world for a home, and love - In a Romany tent for me. - - - - -EDITORIALS - - - THE - BOSTON COOKING-SCHOOL - MAGAZINE - OF - Culinary Science and Domestic Economics - - JANET MCKENZIE HILL, Editor - - PUBLISHED TEN TIMES A YEAR - - Publication Office: - 372 BOYLSTON STREET, BOSTON, MASS. - - SUBSCRIPTION, $1.00 PER YEAR. SINGLE COPIES, 10C - FOREIGN POSTAGE: TO CANADA, 20C PER YEAR - TO OTHER 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 an 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 - - * * * * * - - - - -Summer - - - The Springtime has gone with its verdure and song, - The fragrance of bud and the fullness of flower, - And now o'er the grainfields the harvesters throng - To gather in triumph the glad Summer's dower. - - The orchards are bending with fruitage today - And vineyards are purple with grapes juicy sweet; - Our hearts are exultant, our voices are gay, - As Summer flings down all her wealth at our feet. - - O Summer, bright Summer, the queen of the year, - We praise thee, and love thee, and share of thy bliss; - Thy mornings are happy, thy evenings are dear, - Thy hours are all golden, not one would we miss. - - --_Ruth Raymond._ - - -"WHERE THERE IS NO VISION, THE PEOPLE PERISH." - -Often life becomes dull and irksome because our living and working -seem to be in vain. We are constantly asking ourselves, how we can -make our lives worth living. Now, in accordance with the consensus of -modern thought, it would seem that the better way to live is, while -ever taking active interest in the current affairs of the day, to -cherish some lofty aim or purpose, in other words, "to formulate and -cultivate a vision." - -A vision is the aim, purpose, object or ideal we set before us in our -several occupations in life. As we find it stated elsewhere, "A -vision, a creative vision, is a pictured goal. There is purpose and -vigor in it. It is productive of results, and the loftier the vision, -the higher the attainment." - -In life and history it is easy to distinguish the man of vision from -him who is without high aim. "Eat, drink and be merry" is the maxim of -the one, while faithful service in trying to make the conditions of -life better, far and wide, is characteristic of the other. Likewise, -the nature or quality of every man's vision is capable of discernment. -Certainly no aim or low aim is almost crime. - -Each of us must find his vision in his own occupation or calling in -life. There each must strive not only to grow and enrich his own life, -but also that of the few or the many about him, as chance or -environment permits. - - "Not for success, nor health, nor wealth, nor fame, - I daily beg on bended knee from Thee; - But for Thy guidance. Make my life so fit - That ne'er in condemnation must I sit, - Judged by the clear-eyed children Thou gav'st me." - -To the home-maker, for instance, with an ideal like this, life cannot -seem listless and futile, nor of such an one can it be said that her -life has been lived in vain. - -Does it not follow that the only life worth living is that which is -actuated by a real purpose, a lofty ideal, a clear vision? How much in -the way of successful and happy living depends upon our ideals! Let us -look well to _our aims_; waste no time in idle dreaming, but keep ever -before us some far-away and hopeful vision. - - -PROGRESS AND REFORM - -We believe that progress is made by means of genuine reform. In every -instance we find ourselves on the side of wholesome reform, for in -this way only true progress seems to lie. The changes that have taken -place within the past fifty years in our educational system are great, -indeed. No doubt these changes have been beneficial in the main, and -yet further changes are still needful. Certainly, according to recent -developments, some change seems to be called for in our reformatory -institutions. - -In general, it seems to us the transition from our schools and -colleges to the imperative duties and occupations of life is too -abrupt, too difficult and sadly unsatisfactory; at least this is true -in case of the majority of young people. Education should prepare one -to pass easily and readily into some chosen occupation, and the first -need of every human being is the chance to earn a living; since every -one should earn his bread by the sweat of his brow. Do our schools fit -or unfit our youth for life's real work? Can they engage at once and -successfully in some congenial occupation? Until these questions can -be favorably answered, we advocate reform in our forms of education. -Labor we must; a taste, even a fondness for wholesome, necessary labor -should be cultivated in our schools. - -It has been stated and confirmed by those in authority that -$300,000,000 might be saved per year in the conduct of our government -on a strictly business basis. If this be true, here reform, good and -true, is an imperative need. Such a condition of affairs is in no -sense humorous. For what do we choose our legislators? Is it to -squander or conserve the revenues and resources of the State? - -Likewise, in ways of living or the conduct of life, reform is ever in -order, provided thereby gain can be made. It has been said that "The -whole moral law is based on health. The ideal body is the proper -shrine for the ideal soul,--a truth that has yet to be educated into -the modern consciousness. Righteousness and health should go together. -This is an eternal law,--a law that covers society, education and -morality. The real meaning of the word 'temperance' is a careful use -of the body. It has nothing primarily to do with mere abstinence from -certain forms of pleasure. A man says to himself, I am in possession -of a mechanism which will endure a certain amount of wear and usage, -but it is the most delicate of all machinery, and for that reason it -must be used with more consideration than even the fine works of a -watch. Intemperance, of any sort, means unnecessary wear and tear. It -increases the waste of the system, the rapidity of the living process, -so that repair cannot keep up with use, and it burns where there -should be the clear light of life." - - -DON'T KILL THE BIRDS - -For a number of years the scientific investigators have been arguing -that a bird--almost any bird--was worth a good deal more to the -country alive than dead; worth more in the glorious freedom of its -habitat than on my lady's hat or on the plate of the epicure. It has -been shown by the dissection of birds and the examination of their -stomachs just what seeds and insects they eat. These examinations -have made it clear that most birds live principally on the seeds of -pernicious weeds, and on the insect and small mammal pests against -which the farmer has to wage an increasing fight every year. It is -true that some birds damage crops and it is true that any birds will -do damage if there are too many of them--just as the extreme -congestion of people results in disease and immorality. But under -normal conditions of distribution almost any bird is an able assistant -to the agriculturist and horticulturist in the protection of his crops -against their most dangerous enemies. - - * * * * * - -The steady increase in the cost of living during the period of a year -and a half ending on the last day of March, 1910, is strikingly -demonstrated by a bulletin issued by the Bureau of Labor of the -Department of Commerce and Labor. It is shown by the careful -investigation into the course of prices of 257 commodities, which -enter into the everyday life of the average man, that prices last -March were higher than at any time since twenty years ago; that in -that month it cost the consumer 7.5 per cent more to buy the -necessities of life than it had cost him in March, 1909; 10.2 per cent -more than in August, 1908; 21.1 per cent more than the average range -of prices for 1900; 49.2 per cent more than in 1897,--a rate of -progression which is causing a country-wide agitation for means and -measures of relief. Yet it is shown that prices in 1909, high as they -were, still ranged 2.3 per cent below those for 1907, the costliest -year in the period beginning with 1890. - - -ECONOMY, WISE AND UNWISE - -We are trying to publish a magazine in every sense worth renewing. -That we are succeeding to a certain degree is shown by the increasing -number of our readers who are renewing their annual subscriptions, -and calling for back numbers, in order to bind their volumes and keep -them in permanent form for future reference and use. - -Not long since we shipped to Calcutta, India, back numbers, to -complete a full set of fourteen volumes, up to date. A woman who seems -to have no special need of the magazine wrote recently, "I am sending -my renewal because it seems to me the magazine is entirely too good a -publication not to be found in every good home." - -Though the cost of living at present is high, we hope no good, earnest -housekeeper will begin to practice economy by cutting off her list the -only publication, to which she has subscribed, that is devoted -exclusively to the teaching of practical, wholesome economy in the -management of the household. The subscription price of this magazine -will not be increased. For _three_ dollars we offer to renew the -subscription of any reader for _four_ years. - - * * * * * - -A Lift for Every Day - -Lincoln's rules for living: "Don't worry, eat three good meals a day, -say your prayers, be courteous to your creditors, keep your digestion -good, steer clear of biliousness, exercise, go slow and go easy. Maybe -there are other things that your special case requires to make you -happy, but, my friend, these, I reckon, will give you a good lift." - - * * * * * - -"This cook-book will do very nicely," said Mrs. Nuwedd to the book -department clerk; "and now I want a good, standard work on taxidermy." -"We don't keep any in stock," said the clerk. "How annoying!" sighed -the young housewife, "and I not knowing a blessed thing about stuffing -a fowl!" - - [Illustration: Terrine of Chicken and Cooked Ham Garnished: Aspic - Jelly and Lettuce Hearts] - - - - -Seasonable Recipes - -By Janet M. Hill - - -In all recipes where flour is used, unless otherwise stated, the flour -is measured after sifting once. When 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 of such material. - - -Clam Broth, Chantilly Style - -This most refreshing broth may be served hot or cold. Canned broth may -be used, or, when fresh clams are obtainable, the broth may be fresh -made from either clams in bulk or in the shells. For clams in bulk, to -serve eight, take one pint of fresh opened clams, two stalks of -celery, broken in pieces, and one quart of cold water. Bring the whole -slowly to the boiling point and let boil five minutes. Skim carefully -as soon as the boiling point is reached. Strain through a napkin wrung -out of boiling water. Season with salt, if needed; add also a little -paprika or other pepper. Beat one cup of double cream until firm -throughout. Set a tablespoonful of the cream on the top of the broth -in each cup. - - -Bisque of Clams and Green Peas - -Cut a slice of fat salt pork (about two ounces) in bits; cook in a -saucepan until the fat is well tried out but not in the least browned; -add a small onion, cut in thin slices, two new carrots, cut in slices, -one or two branches of celery, broken in pieces, and stir and cook -until softened and yellowed a little; add one pint of green peas, a -branch of parsley and a pint of water and let cook till the peas are -tender, then press through a sieve. Cook one pint of fresh clams in a -pint of boiling water five minutes; drain the broth into the pea -purée; chop the clams and add to the purée. Melt one-fourth a cup of -butter; in it cook one-fourth a cup of flour; stir until frothy, then -add one quart of milk and stir until boiling. Add to the other -ingredients and let boil once. Add salt and pepper, as needed, and -from one-half to a whole cup of cream. - - -Purée of Tomato, Julienne - -Chop fine about two ounces of raw, lean ham; add an onion, cut in thin -slices, two small new carrots, sliced, half a green pepper, sliced, -and two branches of parsley; cook these, stirring often, in two or -three tablespoonfuls of fat from the top of a kettle of soup. When -lightly browned, add the bones from a roast of chicken or veal, the -skinned feet of the chicken, and the uncooked giblets, if at hand, two -quarts of water and one quart of tomatoes, cut in slices. Let simmer -one hour and a half. Strain through a fine sieve, pressing through all -the pulp (no seeds). Reheat, stir one-fourth a cup of flour with cold -water to pour and stir into the boiling soup. While the soup is -cooking, cut in short julienne strips two stalks of celery, an onion, -a carrot and a cup of string beans; let cook in salted water with a -teaspoonful of butter until tender; drain, rinse in cold water and set -aside to serve in the soup. - - -Simple Tomato Bisque (Soup) - -Scald one quart of milk with a stalk of celery and two slices of -onion. Press enough cooked tomatoes through a sieve to make one pint; -add half a teaspoonful of salt and pepper as desired. Stir one-third a -cup of flour and a teaspoonful of salt with milk to make a smooth -batter; dilute with a little of the hot milk, stir until smooth, then -stir into the rest of the hot milk. Continue stirring until smooth and -thick; cover and let cook fifteen minutes. Strain into the hot purée, -mix thoroughly and serve at once with croutons. - - -Jellied Bouillon (Two quarts) - -Have about four pounds of beef from the hind shin, cut it into small -pieces; melt the marrow from the bone in a frying pan; in it cook part -of the bits of meat until nicely browned. Put the bone and the rest of -the bits of meat into a soup kettle and add five pints of cold water. -When the meat is browned, add it to the soup kettle. Put a cup or more -of the water from the soup kettle into the frying-pan; let stand to -dissolve the glaze in the pan, then return to the soup kettle. Cover -and let simmer four or five hours; add half a cup, each, of sliced -onion and carrot, one or two large branches of parsley, one or two -stalks of celery and let cook an hour longer. Strain off the broth -and set it aside, first, if necessary, adding boiling water to make -two quarts of broth. Add also two teaspoonfuls of salt, half a -teaspoonful of pepper and an ounce (half a package) of gelatine, -softened in half a cup of cold water. When cold and set remove the -fat; break up the jelly with a spoon or silver fork; serve in bouillon -cups at any meal where it is desired. - - -Green Corn Chowder - -(To Serve Six) - -Cut two slices (about two ounces) of fat salt pork into tiny bits; let -cook in a frying-pan until the fat is well tried out, taking care to -keep the whole of a straw color. Add two small onions, or one of -medium size, cut in thin slices, and let cook until softened and -yellowed, add a pint of water and let simmer. In the meantime pare and -cut four potatoes in thin slices, cover with boiling water and let -boil five minutes; drain, rinse in cold water and drain again, then -strain over them the water from the onions and pork, pressing out all -the juice possible. Add more water, if needed, and a teaspoonful of -salt and let cook until the potatoes are tender. Add a pint of green -corn, carefully cut from the cob, and one pint of milk, also salt and -pepper to season. Mix thoroughly and let become very hot, then serve -at once. Two or three tablespoonfuls of butter may be added, by small -bits, and stirred into the soup just before serving. - - -Escalloped Oysters Finnelli (The Caterer) - -Select a shallow au gratin dish; pour into it about two tablespoonfuls -of melted butter and turn the dish, to spread the butter over the -whole surface. Sprinkle lightly with crushed saltine crackers or -oysterettes; upon the crumbs dispose a layer of carefully cleaned -oysters; sprinkle with salt and paprika or other pepper and pour on -three or four tablespoonfuls of rich cream; add crushed crackers, -oysters, seasoning, one or two tablespoonfuls of butter, in little -bits, then more cream. Finish with a thin layer of cracker crumbs and -enough cream to moisten them. Let cook in a very hot oven about ten -minutes or until the crumbs are straw color. - - - [Illustration: TERRINE OF CHICKEN AND HAM, COOLING] - -Terrine of Chicken and Ham - -Scrape the pulp from the fibers in half a pound, each, of veal and -fresh pork; pound this pulp in a mortar; add the yolks of two raw -eggs, half a teaspoonful, each, of salt and paprika and, if desired, -two tablespoonfuls of sherry and pound again, then press through a -sieve. Remove the bones from the breast, second joints and legs of a -young chicken, weighing about two pounds. Have an oval terrine, or -shallow casserole, that holds about three pints. Line the bottom and -sides with thin slices of larding pork. The pork should be cut -exceedingly thin. Over the pork spread a thin layer of the veal -forcemeat mixture, over this put a thin slice of cold boiled ham, on -the ham a layer of forcemeat, then half of the chicken (light and dark -meat); sprinkle lightly with salt and pepper, spread with forcemeat, a -layer of ham, forcemeat, chicken, forcemeat, ham, forcemeat and, -lastly, a layer of larding pork. Pour in half a cup of broth, cover, -and set the terrine into an agate dish or a saucepan. Pour in boiling -water to half the height of the terrine and let cook in the oven one -hour and a half. Remove the cover and set a board with weight upon it -over the meat, to remain till cold. Remove fat and loosen the meat -from the dish at the edge. Unmold on a dish. Ornament with tiny cubes -of jelly (made of broth from the rest of the chicken and the trimmings -of the veal, thickened with gelatine), slices of truffle and lettuce -hearts. This dish is suitable for high tea, lawn parties, picnics and -automobile baskets. Lettuce served with it should be seasoned with -French dressing. - - - [Illustration: BOLOGNA STYLE SAUSAGE WITH PINEAPPLE FRITTERS] - -Bologna Style Sausages with Pineapple Fritters - -Prick the sausages on all sides that the skin may not burst in -cooking. Set into a moderate oven in a frying-pan. Let cook about half -an hour, then turn them and let cook another half hour. Just before -the sausages are done pour some of the fat into another frying-pan (or -keep the sausage hot on the serving dish and use the original pan). -Have ready some half slices of pineapple, roll these in flour and let -cook in the hot fat until browned on one side, then turn and cook on -the other side. If preferred the pineapple may be dipped in fritter -batter instead of flour. Dispose the pineapple at the ends of the dish -and serve at once. - - - [Illustration: COLD MEAT WITH VEGETABLE SALAD] - -Cold Meat with Vegetable Salad - -Cut cold meat of any variety in thin slices; trim off all unedible -portions and dispose neatly in the center of an ample dish. Around the -meat set heart leaves of lettuce, each holding six or eight cold, -cooked string beans, cut in pieces, a few slices of radish and a slice -of cooked beet. Pour vinaigrette sauce over the whole or set a -tablespoonful of mayonnaise or tartare sauce above the vegetables in -each nest. Tomatoes, cut in slices or in julienne strips, may be used -in place of the beet and radish, but not with either of them. - - -Vinaigrette Sauce - -Allow a tablespoonful of oil and half a tablespoonful of vinegar for -each service. To this add one-eighth a teaspoonful of salt and pepper -as desired, gherkins or capers (the latter with cold lamb), chives (or -onion juice), chervil and parsley to taste, all chopped exceedingly -fine. - - - [Illustration: CHICKEN-AND-HAM RISSOLES] - -Chicken-and-Ham Rissoles - -Cut tender cooked chicken and ham, three-fourths chicken and -one-fourth ham, into tiny cubes. The meat may be chopped, but it is -preferable to have tangible pieces of small size. For one pint of -meat, melt three tablespoonfuls of butter; in it cook four -tablespoonfuls of flour and half a teaspoonful, each, of salt and -paprika; when frothy stir in one cup of chicken broth and half a cup -of cream; stir until boiling, then add a beaten egg; stir until -cooked, then stir in the meat and let cool. The mixture should be -quite consistent. Seasonings, as onion or lemon juice, celery salt, or -chopped truffles, or fresh mushrooms, broken in pieces and sautéd in -butter, may be added at pleasure. Have ready some flaky pastry or -part plain and part puff paste. Stamp out rounds three and a half or -four inches in diameter. If plain and puff paste be used have an equal -number of rounds of each. On the rounds of plain paste put a generous -tablespoonful of the meat mixture, spreading it toward the edge; brush -the edge of the paste with cold water; make two small openings in each -round of puff paste, press these rounds over the meat on the others, -brush over with milk, or yolk of egg diluted with milk and bake in a -hot oven. Serve hot with a tomato or mushroom sauce, or cold without a -sauce. Cold corned beef is good used in this way. Rissoles are often -brushed over with egg and fried in deep fat. - - - [Illustration: CHEESE SALAD IN MOLDS LINED WITH STRIPS OF PIMENTO] - -Cheese Salad - -Line each "flute" in small fluted molds with narrow strips of pimento. -For this recipe six or seven molds will be needed. Beat one cup of -cream, one-fourth a teaspoonful, each, of salt and paprika till firm. -Soften half a level tablespoonful of gelatine in about one-eighth a -cup of cold water; dissolve by setting the dish in warm water. To the -dissolved gelatine add half a cup, generous measure, of grated cheese -of any variety. Stir until cool, then fold into the cream. Use this -mixture to fill the molds. When cold and firm unmold and serve with a -plain lettuce salad. French or mayonnaise dressing may be used with -the lettuce. Bread or crackers should also be provided. Hot pulled -bread or toasted crackers are excellent. As the pimentos flavor the -dish strongly, nothing that does not harmonize with them should be -presented at the same time. If the pimento prove objectionable--they -sometimes cause flatulency--strips of uncooked tomato may be -substituted. - - -Plain Pastry - -Sift together two and one-half cups of pastry flour, a teaspoonful of -baking powder and half a teaspoonful of salt; work in half a cup of -shortening, then stir in cold water as is needed to make a paste. -Knead slightly on a floured board; cut off half the paste for the -lower rounds. - - -Flaky Paste - -Roll the other half of the paste into a rectangular sheet, dot one -half with tiny bits of butter, fold the unbuttered paste over the -other, dot half of this with bits of butter, fold as before, dot one -half with butter, fold as before, then roll out into a thin sheet for -the upper rounds. The paste may be chilled to advantage before -rolling. In pastry making a magic cover may be used more successfully -than a marble slab. - - - [Illustration: PEARS BÉATRICE] - -Pears Béatrice - -Cut choice pears in halves, lengthwise; remove the skin and the seed -cavity. Cook tender in a little sugar and water. Cut into small bits -enough French candied fruits to half fill the cavities in the pears. -Mix the fruit with apricot, peach or apple marmalade and use to fill -the open spaces in the pears. For a dozen halves of pears, scald one -pint of rich milk; sift together, several times, three-fourths a cup, -each, of sugar and flour, dilute with some of the hot milk and stir -until smooth and return to the rest of the milk; stir the whole until -thick and smooth, cover and let cook fifteen minutes, stirring -occasionally. Beat the yolks of five eggs; add one-fourth a cup of -sugar and half a teaspoonful of salt and beat again, then stir into -the hot mixture; continue stirring until the egg is cooked, then fold -in the whites of five eggs, beaten dry, continuing the cooking and -folding until the white is set or cooked. Flavor with a teaspoonful -of vanilla extract. Turn part of this cream into an au gratin dish -(sometimes called cocotte and sometimes Welsh rabbit dish). Dispose -the pears in the cream, cover with the rest of the cream, sprinkle the -whole with dried and pulverized macaroons, mixed with melted butter. -Set the dish into the oven to brown the crumbs. Serve hot in the dish. - - - [Illustration: GREEN CORN AU GRATIN IN RAMEKINS] - -Green Corn au Gratin in Ramekins - -Cook one slice of onion and a slice of green pepper, chopped fine, in -one or two tablespoonfuls of butter, until softened and yellowed; add -two tablespoonfuls of flour and half a teaspoonful of salt and cook -until frothy; add two cups of thin cream and cook and stir until -boiling, then stir in sweet corn, cut from the cob, to make quite a -consistent mixture. One or two beaten eggs may be added, if desired. -Turn into buttered ramekins and cover with two-thirds a cup of cracker -crumbs mixed with melted butter; let cook in the oven until the crumbs -are browned. Serve as an entrée at dinner or luncheon, or as the chief -dish at supper or luncheon. - - - [Illustration: KUGELHOPF KUCHEN SLICED AND TOASTED] - - [Illustration: KUGELHOPF KUCHEN READY TO SHAPE] - -Kugelhopf Kuchen for Afternoon Tea - -Take one pound of flour (four cups), ten ounces (one cup and a fourth) -of butter, two tablespoonfuls of sugar, one-fourth a teaspoonful of -salt, one cake of compressed yeast, two or three tablespoonfuls of -lukewarm water and seven eggs. - -Soften the yeast in the water, mix thoroughly, and stir in enough of -the flour to make a soft dough. Knead the little ball of dough; with a -knife slash across it in opposite directions and drop it into a small -saucepan of lukewarm water. Put the rest of the flour, the salt, sugar -and butter, broken up into bits, into a mixing bowl; add four of the -eggs and with the hand work the whole to a smooth consistency, then -add the rest of the eggs, one at a time, and continue beating each -time until the paste is smooth. When the little ball of sponge has -become very light, at least twice its original size, remove it with a -skimmer to the egg mixture, add a cup of large raisins, from which the -seeds have been removed, and work the whole together. Let stand to -become double in bulk. Cut down and set aside in an ice chest -overnight. Shape on a board either into a loaf or buns. When again -light and puffy bake in a quick oven. Cut the cake into thick slices. - -Toast these over a quick fire, being careful (by not moving the cake -while toasting) to retain the lines of the toaster. Spread with -butter, sprinkle with sugar and cinnamon, mixed, and serve at once on -a hot napkin. The sugar and cinnamon may be omitted. - - - [Illustration: PEACH SALAD] - -Peach Salad - -Set pared halves of choice peaches in nests of lettuce hearts and pour -on enough French dressing to season nicely. Sprinkle with blanched -almonds cut in thin slices. For a change, omit the nuts and set -chopped celery, mixed with mayonnaise dressing, in the open space of -each half of peach, or the nuts may be mixed with the celery. Fresh or -rather firm canned peaches may be used. Use lemon juice as the acid in -both the French and mayonnaise dressings. - - - [Illustration: GRAPE JUICE PARFAIT SPRINKLED WITH CHOPPED PISTACHIO - NUTS] - -Grape Juice Parfait - -Boil one-third a cup of grape juice and three-fourths a cup of sugar -to 240° Fahr. or until it will spin a thread two inches in length. -Pour in a fine stream upon the whites of two eggs, beaten dry, then -beat occasionally until cold. To one cup and a fourth of double cream -add half a cup of grape juice and the juice of a lemon and beat until -firm throughout. Fold the two mixtures together and turn into a quart -mold; cover securely and pack in equal measures of rock salt and -crushed ice. - -When unmolded sprinkle with fine-chopped pistachio nuts blanched -before chopping. - - - [Illustration: WATERMELON CONES] - -Watermelon Cones - -Cut a ripe and chilled watermelon in halves, crosswise the melon. Use -a tea, soup or tablespoon, as is desired. Press the bowl of the spoon -to its full height down into the melon, turn it around until it comes -again to the starting place, lift out the cone of melon, remove the -seeds in sight and dispose on a serving dish. When all the cones -possible have been cut from the surface of the half melon, cut off a -slice of rind that extends to the tip of the cones, then remove the -red portion of the melon in cones as before. - - -Grape Juice Sherbet - -Prepare as peach sherbet, substituting grape juice for peach juice. -Scald the grapes and strain through cheesecloth. Cool before freezing. - - - - -Menus for a Week in August - -"_As a business there is nothing derogatory in the preparation of our -daily food, and the rewards are greater than in many walks of life._" - - - SUNDAY - - =Breakfast= - - Red Raspberries, Cream - Floradora Buns (reheated) - Coffee - - =Dinner= - - Bisque-of-Clams and Green Peas - Stuffed Tomatoes - Cheese Salad - Toasted Crackers - Peach Sherbet, Whipped Cream - Half Cups of Coffee - - =Supper= - - Cold Corned Beef, Sliced Thin - Potato Salad - Tiny Baking Powder Biscuit - Hot Coffee - - - MONDAY - - =Breakfast= - - Barley Crystals, Thin Cream - Corned Beef-and-Potato Hash - Rye Meal Muffins - Sliced Tomatoes - Coffee - - =Dinner= - - Hamburg Steak - Corn on the Cob - Stewed Tomatoes - Blackberry Shortcake - Half Cups of Coffee - - =Supper= - - Shell Beans, Stewed - Cream Toast - Berries. Tea - - - TUESDAY - - =Breakfast= - - Grapes - Omelet with Creamed Fish Flakes - Baked Potatoes - Zwiebach. Coffee - - =Dinner= - - Guinea Fowl, Roasted - Candied Sweet Potatoes - Apple-and-Celery Salad - Baked Rice Pudding, Vanilla Sauce - Half Cups of Coffee - - =Supper= - - Green Corn Custard - Bread and Butter - Sliced Peaches - Sponge Cake. Tea - - - WEDNESDAY - - =Breakfast= - Melons. Broiled Lamb Chops - Maître d'Hôtel Butter - French Fried Potatoes - German Coffee Cake. Coffee - - =Dinner= - Guinea Fowl Soup - Broiled Swordfish, Parsley Butter - Mashed Potatoes - Cucumbers, French Dressing - Eggplant Fritters. Lemon Sherbet - Little Gold Cakes. Half Cups of Coffee - - =Supper= - Egg Salad, Garnish of Sliced Tomatoes - Graham Bread and Butter - Blueberries. Tea - - - THURSDAY - - =Breakfast= - - Melons. Eggs Cooked in the Shell - Green Corn Griddle Cakes - Toasted Bread, Buttered. Coffee - - =Dinner= - - Fried Chicken. Corn Fritters - Boiled Cauliflower, Hollandaise Sauce - Berry Pie - Half Cups of Coffee - - =Supper= - - Succotash - (Green Corn and Shelled Beans) - Hot Apple Sauce - Cream Cheese - Cookies - Tea - - - FRIDAY - - =Breakfast= - Grapes - Barley Crystals, Thin Cream - Fish Flake Balls, - Bacon Rolls. Sliced Tomatoes - Yeast Rolls. Coffee - - =Dinner= - Boiled Swordfish, Egg Sauce - Boiled Potatoes. Pickled Beets - Summer Squash - Grape Juice Parfait - Marguerites. Half Cups of Coffee - - =Supper= - - Creamed Celery with Poached Eggs on - Toast - Berries. Bread and Butter. Tea - - - SATURDAY - =Breakfast= - Barley Crystals, Thin - Cream. Sliced Peaches - Field Mushrooms - (Campestris) Stewed, - on Toast - Eggs Cooked in the Shell - Yeast Rolls. Coffee - - =Dinner= - Simple Mock Bisque Soup - Swordfish Salad with - Vegetables - Blackberry Shortcake - Half Cups of Coffee - - =Supper= - - Cold Tongue in Jelly - Mayonnaise of - Eggs-and-Lettuce - Hot Yeast Rolls - Sliced Peaches. Tea - - - - -Menus for a Week in September - -"_Men drink because they have a sinking feeling; good food satisfies -that craving permanently._"--ADELAIDE KEEN. - - - SUNDAY - - =Breakfast= - - Melons - Egg-O-See, Thin Cream - Country Ham, Broiled. Sliced Tomatoes - Broiled Potatoes. Corn Meal Muffins - Coffee. Cocoa - - =Dinner= - - Chicken, Roasted. Green Corn Custard - Sweet Potatoes, Southern Style - Cauliflower, Hollandaise Sauce - Celery, Club Style - Peach Sherbet. Sponge Cakelets - Half Cups of Coffee - - =Supper= - - Clam Broth - Apple Sauce. Bread and Butter - - - MONDAY - - =Breakfast= - - Barley Crystals, Thin Cream - Minced Chicken on Toast - Broiled Tomatoes. Rye Meal Muffins - Coffee. Cocoa - - =Dinner= - - Stuffed Flank of Beef, Roasted - Tomato Sauce - Green Corn on the Cob. Baked Squash - Endive, French Dressing - Baked Sweet Apples, Thin Cream - Half Cups of Coffee - - =Supper= - - New Lima Beans, Stewed, in Cream - Bread and Butter - Sliced Peaches. Tea - - - TUESDAY - - =Breakfast= - - Broiled Honeycomb Tripe - Maître d'Hôtel Butter - French Fried Potatoes. Parker House - Rolls. Blackberries. Coffee. Cocoa - - =Dinner= - - Chicken-and-Tomato Soup - Boiled Corned Beef - Boiled Potatoes, Cabbage and Beets - Baked Indian Pudding - Vanilla Ice Cream. Half Cups of Coffee - - =Supper= - - Green Corn au Gratin - Bread and Butter - Hot Apple Sauce - Gingerbread. Tea - - - WEDNESDAY - - =Breakfast= - - Egg-O-See, Thin Cream - Corn Beef and Green Pepper Hash - Poached Eggs. Waffles - White Clover Honey - Coffee. Cocoa - - =Dinner= - - Stuffed Bluefish, Baked - Cucumbers, French Dressing - Mashed Potatoes. Scalloped Tomatoes - Apple Pie. Cheese - Half Cups of Coffee - - =Supper= - - Rice Croquettes, Cheese Sauce - Graham Bread and Butter - Baked Pears. Tea - - - THURSDAY - - =Breakfast= - - Gluten Grits, Thin Cream - Eggs Cooked in Shell - Blackberry Shortcake - Coffee. Cocoa - - =Dinner= - - Hamburg Roast, Tomato Sauce - Scalloped Potatoes - Late Green Peas. Celery - Peach Tapioca Pudding, Cream - Half Cups of Coffee - - =Supper= - - Scalloped Oysters, Finnelli, Philadelphia - Relish. Tiny Baking Powder Biscuit - Berries. Cookies. Tea - - - FRIDAY - - =Breakfast= - - Codfish Balls of Fish Flakes, Bacon - Stewed Tomatoes - Baking Powder Biscuit, Reheated - Doughnuts. Coffee. Cocoa - - =Dinner= - - Boiled Fresh Haddock, Egg Sauce - Sliced Tomatoes, French Dressing - Boiled Potatoes - Late Stringless Beans - Baked Apples with Meringue - Half Cups of Coffee - - =Supper= - - Succotash - Bread and Butter. Stewed Crab Apples - Wafers. Tea - - - SATURDAY - - =Breakfast= - - Creamed Corned Beef - and Celery - White Hashed Potatoes - Green Corn Griddle - Cakes - Coffee. Cocoa - - =Dinner= - - Veal Balls en Casserole - Stewed Shell Beans - Endive Salad - Sponge Cake filled with - Sliced Peaches, Cream - Half Cups of Coffee - - =Supper= - - Creamed Haddock au - Gratin - Pickled Beets - Buttered Toast - Stewed Pears - - - - -Economical Menus for a Week in September - -_"At a small dinner, no one should hesitate to ask for more if he -desires it; it would only be considered a flattering tribute to the -dish."_--MRS. HENDERSON. - - - SUNDAY - - =Breakfast= - Egg-O-See, Top of Milk - Creamed Fish Flakes - Baked Potatoes - Sliced Tomatoes - Doughnuts. Coffee. Cocoa - - =Dinner= - Boiled Shoulder of Lamb, Pickle Sauce - Boiled Potatoes. Mashed Turnips - Lettuce, French Dressing - Peach Pie, Cream Cheese - Half Cups of Coffee - - =Supper= - Cheese-and-Nut Sandwiches - Hot Apple Sauce - Tea. Cocoa. Cookies - - - MONDAY - - =Breakfast= - Broiled Honeycomb Tripe - Creamed Potatoes - Rye Biscuit. Coffee - - =Dinner= - Rechaufée of Lamb with Macaroni - and Tomato Sauce - Summer Squash - Lettuce-and-Celery Salad - Rice Pudding with Raisins - Coffee - - =Supper= - Stewed Cranberry Beans - Rye Biscuit. Stewed Crab Apples - Rochester Gingerbread. Tea - - - TUESDAY - - =Breakfast= - Gluten Grits. Blackberries - Green Corn Griddle Cakes - Coffee. Cocoa - - =Dinner= - Lamb-and-Tomato Soup - Canned Salmon Heated in Can, - Egg Sauce. Boiled Potatoes - Sliced Tomatoes and Cucumbers - Apple Dumpling - Half Cups of Coffee - - =Supper= - Cheese Custard - Hot Apple Sauce - (Cooked in closed Casserole) - Bread and Butter. Tea - - - WEDNESDAY - - =Breakfast= - Egg-O-See, Thin Cream - Broiled Bacon - Fried Potatoes - Cream Toast - Coffee. Cocoa - - =Dinner= - Round Steak en Casserole - Celery - Cream Puffs - Half Cups of Coffee - - =Supper= - Stewed Cranberry Beans - Baking Powder Biscuit - Cream Puffs - Cocoa. Tea - - - THURSDAY - - =Breakfast= - Grapes - French Hash (remnants from Casserole) - Fried Corn Meal Mush - Dry Toast. Coffee - - =Dinner= - Cream-of-Potato Soup - Stuffed Tomatoes, Baked - or - Cabbage Scalloped with Cheese - Chocolate-Cornstarch Pudding, - Sugar, Cream - Half Cups of Coffee - - =Supper= - Green Corn Fritters. Bread and Butter - Stewed Crab Apples. Cottage Cheese - - - FRIDAY - - =Breakfast= - Blackberries, Sugar, Cream - Fish Flakes, Country Style - Baked Potatoes - Graham Baking Powder Biscuit - Coffee. Cocoa - - =Dinner= - Boiled Swordfish, Pickle Sauce - or - Broiled Swordfish, Mâitre d'Hôtel Butter - Boiled Potatoes - Onions in Cream Sauce or Buttered - Cabbage Salad. Blueberry Pie. Coffee - - =Supper= - Potato Salad, Sardines. Rye Biscuit - Baked Apples. Tea - - - SATURDAY - - =Breakfast= - Egg-O-See, Thin Cream - Tomato Cream Toast with Cheese - Corn Meal Muffins - Coffee. Cocoa - - =Dinner= - Hamburg Steak - Stewed Tomatoes - Squash - Coffee Jelly, Whipped - Cream - - =Supper= - Creamed Swordfish (left over) - Potatoes Scalloped with Onions and Cheese - Pickled Beets - Cookies. Tea - - - - -Rhymed Receipts for any Occasion - -By Kimberly Strickland - - -NUT WAFERS - - Here's a cake for dainty eating. - Peanut butter, just a cup, - In the bowl some soda meeting - (Half a teaspoon, you take up). - - Add one cup of clear, warm water, - Stir till paste is smooth as silk, - Leaving not a trace, my daughter, - Of the soda--white as milk. - - Then, still beating like a Vandal, - Mix in flour just enough - To form dough that you can handle-- - It must be a plastic stuff. - - Knead this well with your ten fingers, - After which roll very thin, - Seek where moderate heat lingers - As the place to bake it in. - - Let the oven do its duty, - You'll discover by and by - That each wafer is a beauty, - When it comes out crisp and dry. - - -BANANA SALAD - - Select bananas, gold of hue, - And uniform in size, - With care remove the fruit, and slice - Quite thin--I would advise. - - Mix these slim rounds with pecan meats, - Broken in tiny bits, - And grape-fruit shredded finely, too, - And robbed of all its pits. - - This medley next is drenched with oil, - And lemon juice combined, - The hollow skins are then filled up-- - Or, shall we say, relined? - - Now place upon crisp lettuce leaves, - Or curly water-cress, - The golden shapes, and walnuts add, - Shorn of their outer dress. - - -FRENCH ORANGE COMPOTE - - Sugar and water you combine - To make a syrup sweet, - Adding a little lemon juice, - The flavor to complete. - - Peel oranges, the seeds remove, - Cut into quarters true, - Lay in the boiling syrup next, - And cook ten minutes through. - - Place on a crystal dish the fruit - O'er which the syrup pour, - And strew with candied cherries red-- - To give the one touch more. - - - - -In Time of Vacation - -By Janet M. Hill - - -Any part of a house in disorder and confusion is a source of mental -distress to a neat and conscientious housekeeper, and often an -occasion for slurs from other members of the family. The number of -steps to be taken and the motions to be made, each day, to keep a -house in order and set three meals upon a table are often overlooked -or largely underestimated. We are speaking now of the homes of the -"four-fifths," where little help outside of the family is available. -Mothers are thought "slow and poky" by the younger members of the -family, who are inclined to value the slight and irregular assistance -which they give more highly than it deserves. There are members of the -family, perhaps, who should keep their strength, mental and physical, -for their work away from home; but in general the young people should -be trained to take a part in the responsibility of the housekeeping -and home-making. If boys and girls, as soon as they are old enough, be -taught to open their beds for airing, hang up their clothing and leave -the bowl and bath tub in suitable condition for the next occupant of -the room, the mother can prepare the breakfast and begin the work of -the day without fret as to the condition of the upper part of the -house, or without the mental fatigue that comes where there are so -many things to be done at once that one knows not where to begin. - -Often where one maid is kept, too much is expected of her, even by the -house-mother. With the advent of a maid, the dishes multiply and time -is spent in dish washing that should be given to the larger affairs of -the housekeeping. For the mother or one maid the washing of dishes -must be regulated to make the work an incident and not the event of -the day. We are not protesting against a change of plates, or forks, -etc., for the dessert; but extra dishes for vegetables, the plate -underneath the plate, both handled and therefore to be washed, much -glassware that requires careful washing and polishing, all tend to -prolong the time at the sink. Such work may be increased at will, when -some one is hired for this special purpose, or when the daughter of -the family is willing to take the responsibility of it. For the mother -or the one maid, day in and day out, more necessary duties must -eliminate some of the niceties of table service. We should not be -"more nice than wise." - -We believe in work; it is the refuge and the safeguard of the race: -but there must be times for relaxation and repose, and, that this be -possible for each member of the family, there must be a division of -labor. If one individual be a drone, some one else is obliged to work -for him. We wish to emphasize the necessity of systematic training, in -the doing of these daily duties, of the young people in a family. Let -each child be held responsible for a certain amount of work each day. -It will not burden the normal child, but will give satisfaction and a -feeling of being of use in the world. No better time than this, the -vacation season, can be found for putting in practice the idea herein -suggested. - -We are admonished by many innovations that times have changed. The -fact that graduates from Colleges of Home Economics are taught to see -the subject in "its broad relations, both to science and to practice," -and that every graduate is expected "to have a fair working knowledge -of the household-arts" and be able to cook a meal or make a dress, -has given the practice of the so-called homely arts an impetus that -will do much for the betterment of the race. Cooking and sewing have -had a renaissance. To be able to cook well is a desideratum to be -desired, and rivalry in pleasing and artistic tea-rooms, "cake and -cooky shops" and places for the sale of cooked food is abroad in the -land. We look to see this same pleasing rivalry displayed in -dressmaking rooms and laundries, where fine work can be essayed. These -private and small enterprises, which might grow into larger ones, -should furnish a generous return for the time and money invested and -an increase in the happiness of those employed as well as of those -whom they serve. All of these ventures are at once a source of -independence to the serving and the served, and give an opportunity -for self-direction that argues well for their permanency. - -Earthen dishes for cooking, which conserve heat and answer for -serving as well as cooking, are to be commended at all seasons; but -in hot weather, when it is eminently desirable to limit heat and work, -they are more than ever a source of pleasure and comfort. Not so very -long ago all such ware was imported, and the duty, added to the first -cost, placed it in the list of luxuries, but now the dainty contours -of all these casseroles, ramekins, terrines, au gratin dishes, etc., -are duplicated in American ware, and at a price that puts the goods -within the reach of all. In the seasonable recipes for this issue, -terrine of chicken and ham, green corn au gratin in ramekins, and -pears Béatrice are cooked in Guernsey earthen ware. An extremely -useful dish in this ware is the mixing bowl in which Kugelhopf kuchen, -ready for shaping, is shown. Nothing daintier for mixing purposes than -this bowl of smooth and highly polished interior can be imagined; from -such a surface any mixture can be rinsed with ease, and thus the labor -of dish washing is lessened, which is a strong point in favor of any -utensil. - - - - -The Task We Love - -By L. M. Thornton - - - Here's to the task we love, - Whatever that task may be, - To till the soil, in the shop to toil, - To sail o'er the chartless sea. - For the work seems light and the guerdon bright, - If to heart and hand 'tis a sure delight. - - Here's to the task we love, - Wherever it lead our feet, - Through stress and strife or the simple life, - For still are its victories sweet. - And we never tire, if our hearts desire - Flame in its dross-consuming fire. - - Here's to the task we love, - The task God set us to do. - And we shall not pale nor faint nor quail - And for us there's no such word as fail, - If we follow, with purpose true, - The creed He writes, and the star He lights - To guide our soul to the distant heights. - - - - -A Group of Choice Spanish and Mexican Recipes - -By Mrs. L. Rice - - -Baked Tripe, Spanish - -Boil four pounds of fresh tripe until tender; drain and sprinkle with -salt and pepper, and arrange in a well-buttered dish. Pour over it one -quart of chopped tomatoes, one large onion, sliced very thin, one-half -a cup of chopped parsley, and skin of one large red pepper, minced -fine, one-half a cup of chopped olives and one teaspoonful of tabasco -sauce. Pour over all one-half a cup of melted butter and bake one -hour. - -This is equal to finest fish and is certainly delicious. - - -Chili Con Carne, Spanish - -To prepare the chili used in this dish: from two pods of dried red -chili peppers take out all the seeds and discard them. Soak the pods -in warm water until soft, then scrape pulp from the skins into the -water, discarding the skins and saving the pulp and water. Cut two -pounds of round steak into small pieces and cook in hot frying pan, in -pork drippings, until well browned; add three or four tablespoonfuls -of flour and stir until browned, then add one clove of garlic, in -which two gashes have been cut, and chili water, of which there should -be about one pint; let simmer until meat is tender (about two hours), -adding hot water if needed. - -When done the sauce should be of good consistency; add salt to taste. - - -String Beans, Spanish - -Take two pounds of green string beans and chop fine. Put one -tablespoonful of bacon drippings in a frying pan and one onion, cut -fine, half a dry red pepper, cut fine; let onion and pepper fry brown, -then add three ripe tomatoes, cut fine, and stir in one tablespoonful -of flour; then add one quart of cold water; then the chopped beans, -with salt and pepper to taste, and let the beans cook until tender; -keep adding water as needed, so as not to let them get too dry. - - -Spaghetti à la Mexicana - -Fry three large pork chops brown. Fry three minced onions and two -cloves of garlic in pork drippings. Put the chops and onions into a -granite kettle with two cans of tomatoes and two green chili pepper -pods (remove the seeds), one tablespoonful, each, of dry chili powder, -brown sugar, tarragon vinegar and sage, one teaspoonful of -Worcestershire sauce and celery salt, table salt to suit; let simmer -slowly until pork chops fall to pieces; strain through coarse -colander. This sauce should be of the consistency of thick cream, -without adding any thickening. - -Boil one-half a package of spaghetti in large kettle of salted boiling -water; do not break into short pieces, but drop ends into the water -and gradually immerse the whole stick. Keep the water boiling rapidly, -adding boiling water as it boils down; do not cover; let boil -forty-five minutes, drain in colander and pour one quart of cold water -through to blanch. - -Put the spaghetti into the tomato sauce and set on stove where it will -keep hot, but not boil, for fifteen minutes. Arrange in a deep platter -and sprinkle top with grated Parmesan cheese. - -Serve with grated cheese and stuffed olives. If care is taken in -preparing this dish you will be rewarded with something certainly -delicious, and a typical Mexican dish. - - -Rice, Spanish - -Put two frying pans on the stove, and in each put one teaspoonful of -bacon fat. Take one onion and four green chilis, chop very fine, salt; -put this in one frying pan and cook until done without browning. In -the other pan, put one cup of rice, washed and dried; stir and let -cook a light brown; add the onion and chilis and one cup of tomato; -fill frying pan with boiling water and let cook until rice is dry. - - -Ice Cream à la Mexicana - -Put two cups of granulated sugar in saucepan over fire and stir -constantly until it is melted; add two cups of English walnut meats -and pour into shallow, buttered pan to harden. When perfectly cold, -grate or chop fine. Crumble two dozen macaroons into fine crumbs, then -toast in hot oven a few minutes. Now make a rich, boiled custard, of -yolks of four eggs, one-half a cup of sugar and two cups of cream, -then pour over the stiff-beaten whites of two eggs and let cool. To -one quart of cream add one-third a cup of sugar and beat until -thoroughly mixed, add to the custard, and flavor with vanilla or -maraschino, then freeze. When half frozen add the macaroon crumbs and -half of the grated walnut mixture and finish freezing. Let ripen two -or three hours. Sprinkle remaining grated walnuts over the cream when -serving. This is the typical ice cream of Mexico, just as it is served -there. - - -Caramels à la Mexicana - -Put one cup of granulated sugar in an iron skillet and stir constantly -over a slow fire until the sugar is melted. As soon as the sugar -becomes syrup, add one cup of rich milk or cream,[A] and stir until -sugar is dissolved. Add, next, one cup, each, of granulated and light -brown sugar and boil steadily until mixture forms a soft ball when -tested in cold water. Take from the fire, add one cup of coarse -chopped nut meats and stir to creamy consistency. Pour into shallow -pans, lined with paraffine paper, spread smoothly about half an inch -in thickness and mark into squares while warm. - -FOOTNOTE: - -[A] Dissolve the caramel in half a cup of boiling water, then add the -cream or milk; by this means the liability of the milk or cream to -curdle is lessened.--EDITOR. - - - - -The Nursery - -By E. R. Parker - - -It is frequently a matter of surprise to foreigners that in the -average American home, which is otherwise so well equipped, little or -no attention is given to the nursery, and it is to this neglect they -trace many of the shortcomings of our little ones. - -It may be that the busy mother, who has to perform the duties of -nursemaid and perhaps look after her household at the same time, sees -little reason for having a room specially dedicated to the use of the -children; but when one considers the necessity of regularity in the -feeding, bathing, sleeping, and every other particular of the infant's -daily life, such a need becomes apparent, with the arrival of the -first baby. Select a room in a secluded part of the house, and one -which receives all the sunshine possible, for the nursery. Fresh air -should be admitted at all times, but in such a manner as to avoid -drafts. For the use of the young infant, limit the furnishings to bare -necessities, and have the floor and walls hard finished. It is not -well to have plumbing of any kind in the room, nor should it be -directly connected with the bathroom. Regulate the temperature -carefully, letting it range between 75 and 80 degrees Fahr. during the -first week; after that it may be kept at 75 degrees until the child is -three months old, and then gradually lowered to 70 degrees or even 65, -at night. Needless to say the metal crib is the most important -furnishing; it should be fitted with a soft hair mattress and a thin -pillow, though some persons prefer to use no pillow at all. Under no -circumstances should the baby sleep with its mother, and eminent -physicians now agree that it is more or less injurious for a child to -sleep in the room with an adult. Dr. Cotton, the distinguished -specialist for children, recommends, as additional furnishings for the -infant's room, a flexible rubber bathtub, a bath thermometer, wall -thermometer, scales and a double ewer and soap dish on a low table -surrounded by a high folding screen. - -As the child grows older it will require the addition of low chairs, -tables, etc., in the nursery; these should be simple and substantial. -Do not fit up the nursery with broken or cast-off articles of -furniture from other parts of the house. Few mothers realize what a -deep impression these early surroundings make upon the child, and how -nervous, sensitive children may be made to endure positive suffering -from contact with unsightly objects. - -A window seat, that will also serve as a convenient receptacle for -toys, may be made by having the top hinged on a low wooden box, and -covering the box with some suitable dark material. Do not make the -mistake of giving children a quantity of toys at one time; such a -practice has the bad effect of dulling their sense of enjoyment and -making them tire easily of their playthings. If fond relations insist -upon trying to shower all the dolls and books and drums in town on -them for one Christmas or birthday celebration, try putting some of -them away and keeping them for rainy days or the trying period of -convalescence. Toys which will excite the imagination and leave -something to their own ingenuity are to be preferred to those that are -complete in themselves. Among the former are paints, brushes and -outline pictures, games, dolls with patterns and material for -clothing, stone building blocks, which come in different sizes and -shapes with designs for building. - -Decorate the walls with stencil designs or a few good pictures, which -should be chosen with reference to the child's age. Few persons are -aware that until a child is three years old he cannot distinguish -clearly between green, gray and blue, hence decorations containing -these colors are lost upon him, and the reason for his love of red and -yellow is apparent. The Perkins pictures, issued by the Prang -Educational Company, are justly popular for nursery walls, and -photographs of the masterpieces can be purchased quite reasonably. A -small bookcase should also be given an honored place in the nursery, -for older children, and nothing but books of the very best from a -literary standpoint, well printed on good paper and substantially -bound, should find their way to its shelves. Cheap toy books from the -five and ten cent counters, many of which are poorly bound, -grotesquely illustrated and insipid in contents, had better be kept -away from the children. I would rather give them one good book a year -than an armful of poor ones. Some children do not enjoy being read to, -but all of them love a story, and, with a little tact on the part of -the mother, it is but a step from the story she tells to the one she -reads, and she can easily cultivate a taste for good reading, for, -after all, she is the genius that shapes and molds, and without whom -the most ideal nursery is but a dreary place. We are told that even -the songs she sings to the babe at her breast have an occult -influence over its future life. What a power and privilege, then, are -hers to guide the little groping hands and watch the unfolding mind; -and surely she should spare neither time nor trouble in the -accomplishment of such a task! - - - - -Practical Home Dietetics - -By Minnie Genevieve Morse - -II. The Rôle of Diet in Reducing and Increasing Weight - - -In addition to the natural and proper inclination to make the best of -oneself, there is scientific reason in the stout woman's desire to -reduce her weight, and the painfully thin woman's wish to take on a -few more pounds of flesh; health itself is at its best when the body -maintains its normal proportions, without serious loss or gain. Any -considerable variation from the normal standard shows a disturbance in -the balance of nutrition; either the vital fire is being fed too -generously, and the excess of fuel, instead of being turned into heat -and energy, is accumulating in the tissues, to be a burden to the -organism and, perhaps in time, cause disease, or else the expenditure -of force is greater than the supply of fuel, the bodily tissues are -drawn upon to aid in feeding the fire, and all the systems of the body -suffer from the insufficiency of nourishment. Stout people become -increasingly disinclined to either physical or mental exertion; they -are apt to suffer from indigestion and constipation, rheumatic -troubles and shortness of breath; and, when a condition of actual -obesity is reached, a fatty degeneration of one or more of the vital -organs is liable. The insufficiently nourished person, on the other -hand, is usually anæmic and nervous, the weak and faulty performance -of many of the bodily functions testifying to the lack of proper -nutrition. - -With regard to the matter of physical attractiveness, the advantage of -proper proportion between the weight and the height is obvious. The -too-thin woman has fewer difficulties to contend with than her -too-stout sister, in fulfilling fashion's requirements, for her figure -can be modified to a far greater extent by the dressmaker's art. But -the face and hands cannot be filled out correspondingly, and the thin -woman early takes on lines and wrinkles, usually looking much older -than a plumper woman of the same age. - -Proper balance between the intake of food and the outgo of energy is -thus necessary, both for the maintenance of good health and for the -preservation of one's fair share of natural comeliness. The -generally-accepted standard of weight in proportion to height which a -woman should maintain, in order to fulfil these requirements, is as -follows: Five feet one inch, 120 pounds; five feet two inches, 126 -pounds; five feet three inches, 133 pounds; five feet four inches, 136 -pounds; five feet five inches, 142 pounds; five feet six inches, 145 -pounds; five feet seven inches, 149 pounds; five feet eight inches, -155 pounds; five feet nine inches, 162 pounds; five feet ten inches, -169 pounds. - -The purposes for which food is taken into the body are two: the -rebuilding of the bodily tissues, which are constantly consumed by -physical and mental activities, and the production of heat and energy. -During the period of growth, the body necessarily demands a large -amount of tissue-building material, and it is natural and reasonable -that a growing child should have a large appetite, and be ready to eat -at all times of day. If, however, a person who has come to maturity -continues to eat as heartily as in early life, more food is taken into -the body than is required after the growing period is ended, a heavy -strain is put upon the organs which remove waste products from the -system, and there is likely to be a deposition of fat in the tissues. -Another factor in producing these results is the fact that the adult -usually leads a far less active life, physically, than the growing -child, so that less food is needed for transformation into energy, as -well as for the purpose of body-building. - -This is even more true now than it was a few generations ago; the -higher standard of luxury in the modern manner of life, labor-saving -devices of every kind, and improved transportation facilities, which -have almost reduced out-door exercise to a matter of country-club -athletics, are among the reasons for the present-day lack of physical -activity among both men and women. It must not be forgotten, however, -that our high-pressure modern life also favors the existence of a -class, who, instead of feeding their vital fires too generously, are -inadequately nourished; among the contributing factors in this case -are improper food, hasty and unattractively served meals, unhygienic -ways of living, and the heavy, nervous strain that makes havoc of so -many lives, in one way or another. - -Considering first the case of the woman who is above the normal -standard of weight, it may be said in the beginning that there are few -stout people who cannot safely, and without resorting to any dubious -measures, reduce their weight sufficiently to improve not only their -appearance, but their comfort and general vigor as well. Such results -are not produced in a moment, however, and patience, perseverence and -a considerable exercise of will-power may be necessary. - -Any decided deviation from one's usual manner of life should not be -undertaken without the advice of a competent physician. Constitutions, -have been wrecked, and even lives lost, by such tampering with -nature's laws. Exercise and diet are the two great aids in reducing -weight, but either, by being carried to extremes, or attempted under -unsuitable conditions, may do more harm than good. One procedure which -cannot be too strongly condemned is the use of the various "anti-fat" -preparations, which are among the patent medicines that have afflicted -a credulous world; such "remedies" are worse than useless, as they may -do actual harm by upsetting the digestion, or otherwise disturbing -nutrition, while it is beyond the power of any drug to control such a -complex process as that of the balance between waste and repair in the -human body. If the desired effect is actually produced, it is by a -lowering of the general health. - -Many systems of exercises have been recommended for reducing flesh, -especially about the waist and hips, and, when used in moderation, and -with a physician's assurance that none of the organs of the body will -be injured by their use, the following out of such a system will not -only aid in reducing the weight, but will improve circulation and -nutrition, and increase the general bodily vigor. The exercises -usually recommended consist principally of reaching, stretching and -bending movements, but breathing exercises are also useful, as deep -breathing aids in burning up fat. Stair climbing, with the body erect -and only the ball of the foot placed on each step, is also highly -recommended, and for reducing the fat on the hips the "standing run" -is especially valuable. Tennis, golf, bicycling, and horseback riding, -all aid in keeping down weight. Walking is, however, the exercise _par -excellence_ for stout people; not a slow and languid saunter, but a -brisk pace, and a steadily increasing distance. Hill climbing, _when -there is no danger of overtaxing_ the heart, is even more effective -than walking on a level. - -A noted physician, who has successfully reduced many stout patients, -lately made the statement that many fat people were willing to take -any sort of treatment that was ordered for them, if only their diet -was not restricted. It is upon restriction of diet, however, that the -chief dependence must be placed, in the reduction of weight; exercise -produces a more rapid burning up of fat in the body, but superfluous -fat cannot be stored up, if the material for it is not supplied to the -system. Many famous systems of reduction by restricted diet have been -given to the world, but most of them are so severe that they should -only be used under the direction of a physician. All of these systems -require a reduction of the total amount of food taken, a restriction -of the quantity of fluid allowed, and a more or less strict avoidance -of those food substances which are most readily turned into fat in the -body. Most of them also provide for light lunches in the middle of the -morning and afternoon, as these additional meals tend to lessen the -appetite at the heavier meals of the day. - -The fat-making foods include sugars, starches, fat meats, butter and -oil. It is not safe to deprive the body entirely of these groups of -food substances, since proper nutrition depends upon a wholesomely -balanced diet, but the amount of them taken by the average person can -be very greatly cut down without any danger to health. It is not -unusual for a single meal to include a cream soup, bread and butter, -potatoes, macaroni, a starchy vegetable, such as beans, a salad -dressed with oil, and a rice or cornstarch pudding,--a list of -articles which, as may readily be seen, contains a much larger amount -of fat-making food than is required by the actual needs of the body. - -The woman who is in earnest to reduce her weight, then, should eat at -each meal as little of the sweet or starchy articles of food and of -the fats and oils as is compatible with health. Soup is best omitted -altogether, not only because the cream soups and purées contain much -fat-making material, but also because as little fluid as possible -should be taken with meals. Among fish, salmon, bluefish and eels -contain more fat than the other varieties of sea food. Fat meats and -all forms of pork should be avoided. The potato is eaten so -universally, appearing upon our tables at almost every meal, that its -omission from the diet often seems a severe deprivation; however, it -is one of the starchiest of foods, and should be cut entirely out of a -menu planned for the reduction of weight. Most of the other vegetables -grown below ground are also undesirable for the stout person; this -class includes turnips, carrots, parsnips and beets,--not, however, -onions or radishes. Peas and beans also contain a good deal of starch. -It is almost impossible to eliminate bread-stuffs from the diet, yet -much indulgence in the "bread and butter habit" is fatal to the woman -who desires to grow thin. Bread has least flesh-forming power when -thoroughly toasted; whole-wheat bread contains less starch than that -made of the ordinary white flour, while gluten bread contains still -less, and is the most desirable form for the stout person's use. -Macaroni and spaghetti, rice, and the breakfast cereals are all -included in the list of very starchy foods, and should, therefore, be -avoided. Sweets of every sort--cakes, pies, puddings, ice cream, -confectionery, chocolate, jam and preserves--are forbidden to one who -is engaged in a flesh-reducing campaign. Very little butter should be -eaten; no mayonnaise dressing or olive oil in any form, no cream, and -not much milk,--none at all with meals. - -The list of articles allowed includes almost all kinds of fresh fish; -lean meats and chicken; eggs; bread in small quantities, when stale or -toasted; all fresh, green vegetables, such as spinach, lettuce, -celery, asparagus and tomatoes; and nearly all kinds of fresh fruits, -except bananas, which are largely made up of starch. Fruits stewed -without sugar are also permitted. This is neither a starvation diet -nor prison fare, but it does mean a monotonous bill of fare, and -considerable will-power is required to follow such a regimen for a -long period. Where a reducing diet is adopted without the advice of a -physician, it is a safer plan to eat smaller portions of the -flesh-forming foods than one is accustomed to, than to cut them out of -the menu altogether. - -Drinking liquids with meals is conducive to increase in weight: not -more than one small cup of tea or coffee, or one small glass of water, -should be taken with a meal. Water should, however, be taken between -meals; it is dangerous to cut the amount of water taken in twenty-four -hours down to a small quantity, as a deficiency of water in the system -is liable to prevent the kidneys from doing their proper work. -Chocolate and cocoa are fattening. Beer and ale are well known to have -flesh-forming properties, and all alcoholic beverages are better -avoided. - -Napping after meals aids in putting on flesh, and should not be -indulged in. Standing for twenty minutes or half an hour after meals -is a help in preventing the deposition of fat about the hips and -abdomen, the erect position promoting a more equal distribution of the -products of nutrition. - -Any tendency to constipation is to be prevented. Laxative fruits and -vegetables, such as oranges, apples, spinach and lettuce, will be -helpful here, as will a glass of cold water taken on rising in the -morning. - -The dietetic treatment of excessive thinness usually appears to one -who is engaged in trying to reduce her weight as liberty to indulge in -all the good things of this life. However, it is sometimes more -difficult to build up a thin person than to reduce a stout one; -restriction of diet and persistence in active exercise are practically -certain to cause a loss of weight, while many factors, besides a -too-slender diet, may be at the bottom of the thin woman's condition. -Diseases of many different organs, a run-down nervous condition, too -much hard work and too little rest, improper food, and disorders of -the digestive tract are among the causes that may produce -malnutrition, and the first measure adopted by the painfully thin -person should be a frank talk with her family physician, as the diet -required may not be that intended especially for increasing weight, -but one that shall improve nutrition by remedying the defective -working of some organ or system of the body. - -It is practically hopeless to attempt to build up a patient when the -proper conditions cannot be secured; where there is no possibility of -relief from a severe physical, mental or nervous strain, where a -sufficient amount of sleep is impossible, or where there can be no -escape from an unhygienic way of life, the wisest dietetic measures -will accomplish as much as can be expected of them, if they merely -enable the body to hold its own without further loss of weight and -strength. - -Under favoring circumstances, however, the sugars, starches, fats and -oils, which the stout person must avoid, are the food substances from -which the thin person may expect the most beneficial results. Foods -difficult of digestion should be excluded from the menu, as an attack -of indigestion might mean a considerable set-back, but many of the -most nourishing and fat-producing articles of food are readily -digested and assimilated, though they should not, of course, be used -to the exclusion of other kinds of food. - -A quart or two of milk a day, when taken in addition to the regular -meals, will often work wonders; the cream should be stirred into it, -not removed, and a raw egg may be beaten into an occasional glassful. -Butter should be spread with a generous hand, salad dressings should -contain as much oil as is practicable, and a tablespoonful of pure -olive oil, taken after each meal, will be an effective aid, and also -promote the free action of the bowels, that is so great a help in -bringing about a condition of general good health. - -Properly-made bread, potatoes, starchy vegetables, like beans and peas -and corn, macaroni and spaghetti, rice, and the whole array of -well-made breakfast cereals, with a generous supply of sugar and -cream, should be well represented in the thin person's diet. Cream -sauces should be used frequently with meat, fish or vegetables, and -cream soups and purées are to be preferred to bouillons and other thin -soups. Ice cream, milk puddings, and other nourishing desserts may -have a place in the menu, as may all sorts of sweet fruits, chocolate -and cocoa, honey, maple sugar and syrup, and even simple and pure -confectionery. There are few articles of food that are forbidden to -the woman who desires to increase her weight, except those which put a -strain upon the digestion. A luncheon in the middle of the morning and -one in the afternoon, with a glass of hot milk before retiring, assist -very greatly in the building-up process, while a nap, or at least a -quiet rest, after the midday meal, enables the system to put to the -best uses the fuel which has been supplied to it. Long hours of sleep, -avoidance of hurry and tension, regular hours for meals and pleasant -surroundings, and conversation at mealtimes, are all aids in -overcoming the tendency to excessive thinness. - -With regard to both the stout and thin, it may be said that while the -quantity and kind of food which is put into the body is unquestionably -the greatest factor in maintaining a proper balance between its waste -and repair, its income and outgo of energy, it is necessary to take a -common-sense view of all the circumstances of each individual case: to -make sure that there is no organ of the body whose functions are -improperly performed; to avoid alike the temptation, on the one hand, -to decreased activity, and, on the other, the tendency to -over-exertion; to lead a well-balanced and hygienic life; and to -practise, not only with regard to the pleasures of the table, but in -everything that pertains to both physical and mental health, that wise -choice and accustomed self control that are the mark of the highest -type of humanity. - - * * * * * - - When thou dost tell another's jest, therein - Omit the oaths, which true wit cannot need: - Pick out of tales the mirth, but not the sin. - He pares his apple that will cleanly feed. - --_George Herbert._ - - - - - HOME IDEAS - AND - ECONOMIES - -Contributions to this department will be gladly received. Accepted -items will be paid for at reasonable rates. - - -A Handy Laundry Bag - -A convenient laundry bag for use in each sleeping apartment is easily -made of a square piece of stout material of desired size, hemmed round -the edge, and having a two-inch strap of the material securely sewed -to each corner. - -When the four straps are slipped over a closet hook, a handy bag is -formed, easily accessible at four different places, and easily emptied -of every article by simply dropping one of the corners. Such bags are -pretty, made in colors to correspond with the room in which they are -used. When desiring to carry the soiled clothes to the laundry in the -receptacle in which they are gathered, these square bags will be found -much easier to handle than the long ones. - - -Assisting Memory - -One of the great helps in my housekeeping is a small blackboard on my -kitchen wall. - -Any special plan, anything about the house that I discover requires -attention, or any list of materials desired, are noted on this board. -I then dismiss the matter from my mind. Each morning I look it over -carefully, erasing anything that has been disposed of or passed by, -place on it any new record necessary, and note the special duties of -the day or week. In this way I am reminded of the many duties of my -housekeeping without being unduly burdened with them. - -If more conscientious housewives would try this plan, I think there -would be fewer nervous women. It is the carrying of the multitudinous -duties of housekeeping in the memory long before they are actually -performed that proves so burdensome. - - -An Improvised Coat Closet - -In a house having no hall or place to hang the coats and hats in -common use, I recently saw a very clever improvised closet. The frame -was made of wood and stained oak; it was about five feet high, and -fitted into a corner back of the dining-room door, being about four -feet across the front and three feet deep. Over this frame green -burlap was tacked smoothly with fancy brass-headed nails. The entire -front opened out like a door. The top was covered to make it -dust-proof, and a piece of stout canvas formed the floor. Around the -inside stout cleats were attached to the framework, into which hooks -were placed for the clothing. - -In another house similarly restricted one corner of the dining-room -was made equally convenient, but not so well protected from the dust, -by placing on the wall several racks for the clothing. To hide this a -large screen was placed about it, also having hooks upon the back. - -Neither arrangement in any way disfigured the room, and a great deal -of running up and down stairs was saved. A. M. A. - - -Pickles Without Heat - -Pack sound, clean vegetables in a stone jar, a layer of vegetables and -salt; do not be sparing with the salt. Let these remain at least two -days. Rinse _well_ in cold water. Press out carefully all the water. -Cover with vinegar, let stand over night, then press this vinegar out. -Put the vegetables in a jar and pour over it the following: Two quarts -good cider vinegar, three pounds brown sugar (light), a good handful, -each, of whole cloves and cinnamon bark, one-half pound celery seed, -one-half ounce tumeric, one-eighth pound ground mustard, one-half -pound white mustard seed. Dissolve sugar, mustard and tumeric well, -pour over vegetables, let stand over a week before beginning to eat. -Cabbage, onions and cucumbers are the vegetables used. Be sure the -cabbage is white and firm; split the cucumbers and slice the onions. -This is not heated or cooked. - -Be sure the seasoned vinegar covers the vegetables. S. J. E. - - * * * * * - -I find lard pails very convenient receptacles for dry supplies like -rice, beans, etc. I choose those whose covers come off easily, and -paste paper, on which the name of the contents is written, on each -one. The pails are so much easier to handle than the glass jars, and -they are also less apt to become broken. - -Many people do not seem to know of the effectiveness of banana skins -in cleaning tan leather suit cases and similar articles. Rub the -leather well with the inside of the skin, then wipe off any excess of -moisture with a dry cloth, finishing with a good polishing with the -same. - -I had read of kerosene being a splendid remedy for burns, but had -never tried it. A short time ago, however, I found the soda can empty -when most needed, and had to resort to the kerosene. On immersing my -finger in the liquid, so that the burned portion was submerged, I -found the pain quickly disappeared. Not a sign of a blister arose, and -the burn healed much more quickly than those treated in the other way -had done. Now we use kerosene exclusively for this purpose. - - C. F. S. - - * * * * * - -In these days of high prices, when home-makers are striving to feed -their families well, at as low cost as possible, it is often the -saving of little things that keeps down the provision bill. One should -know how to combine left overs so they may realize the best results -both in the amount of money saved and the amount of nourishment given. -Save the liquor in which a ham has been cooked. The fat from the top -may be used for sautéing potatoes or pressed sliced cereals, or with -scrambled eggs, and lends a delicious flavor when so used. The cooled -liquor forms a "jelly" rich in extractives. There are frequently -pieces of bread left that are in good condition. These pieces of -bread, also left-over buttered toast, may be used to thicken pea soup; -and the bone from the ham, cracked so that the marrow may slip out, -and also the "jelly" from the cold ham liquor may be used to flavor -the soup. If the ham is very salt, care must be taken not to add too -much "jelly." It is best to add the "jelly" about one-half an hour -before the soup is done. - - * * * * * - -Some exquisite centerpieces from outdoor flowers are made of marsh -marigolds and ferns, or buttercups and ferns, in cut glass or carved -Parian marble; of violets, purple and white, in a silver bowl, and -apple blossoms, in polished copper. - -Following is a dessert recipe much enjoyed in my own family: - - -Rhubarb Sponge - -Clean and cut in one-half inch pieces one pound of rose rhubarb. Do -not remove the skin. Stew until quite tender in one-fourth a cup of -boiling water, just enough to start the steam. Soften one ounce of -granulated gelatine in one-third a cup of cold water. Strain the -cooked rhubarb, pressing out all the juice, and add enough boiling -water, if necessary, to make three cups. Mix one and three-fourths -cups of sugar and one-half a teaspoonful of ground ginger. Stir in the -rhubarb juice, and add to the gelatine, stirring until the gelatine -and sugar are dissolved. Add the grated rind and strained juice of one -lemon and set the mixture to chill. When it begins to thicken, add the -stiff-beaten whites of three eggs and beat till stiff. Mold. Serve -with beaten and sweetened cream. Cut nuts or macaroon crumbs may be -passed with this dessert. M. T. R. - - * * * * * - -Tempting a Delicate Child to Eat - -Every mother knows how hard it is to get children to eat at times, -especially when they first begin to take solid foods, or when they are -convalescent, while there are some children who seem to have a natural -and persistent aversion toward whatever is nourishing and particularly -good for them. Mothers are sometimes at their wits' end to know what -to prepare, and almost sick with discouragement when wholesome, -necessary foods are persistently refused. - -Sometimes a little ingenuity and an appeal to the child's imagination -or eye will induce him to eat a good-sized meal when, at first, he -rejected everything. - -There are many simple ways of doing this, and the mother will find any -number of her own by experimenting. - -It is an old custom to cut a slice of bread into slips, naming them -for members of the family or friends, but it is a procedure which -seems to fascinate most little ones and make the bread more palatable. -They get so interested in the various characters, represented by the -slips of bread, that it disappears before they realize it. - -Slices of bread and butter can be cut into various shapes, such as -diamonds, squares, circles, etc., also to represent animals, dogs, -cats and horses. The shapes may be crude and mystifying to behold, but -children are not critical, and generally accept these representations -with approval and credulity. - -Often quite a good-sized meal can be coaxed down by putting it into -the doll's dishes, filling the tiny cups with milk and putting little -squares of bread on the small plates. One child was known to eat a -good-sized meal in this way when he absolutely refused the food in -other form. - -Another way is to provide a pretty china plate with a picture on it, -and tell the child to eat the contents so that he will see the -picture. - -Sometimes an interesting story can be told--with the proviso that the -child "eat his dinner" or the mother will not tell the story. He will -get interested in the story and forget how much he is eating until it -is all gone. - -One little boy persistently refused rice, which the physician had -ordered for him and his mother had tried in every way to make him eat. -One day she conceived the idea of forming the rice into a small mound -like an Eskimo hut, smoothing it around to make it an exact -reproduction. On the top she placed a small square of butter, which -she called the chimney. It happened that the little boy had been much -interested in pictures of Eskimo children and their homes, and it -appealed to his imagination at once. The mother then buttered a slice -of bread and cut it into strips--some large and some small--which she -called the family who lived in the hut--father, mother, girls, boys -and baby. For this she had the satisfaction of seeing the little -fellow eat two good slices of bread and the whole saucer of rice--a -thing he had never done before--and with enjoyment. - -These are but a few devices. Any mother can supplement them with -successful ones of her own, and she will find that by the use of a -little imagination and ingenuity a child can be tempted to eat almost -any kind of desirable and necessary food, and enjoy it. A. G. M. - - * * * * * - -In order to preserve weathered oak furniture and keep it fresh, rub it -with floor wax, Johnston's or some other wax for hard floors. Do this -once or twice a year. - - * * * * * - -Instead of throwing away the flour left after rolling meat for frying, -save it and use again for similar purpose. - - * * * * * - -Cut a groove around the handle of the broom about three inches from -the end. Make a cap with a draw string of some dark soft material and -fasten this over the end of the broom. Then when the end of the broom -rests against the wall there will be no marred places on the walls. -This idea is especially good where one has white walls. - - J. R. W. - - * * * * * - -There is nothing that equals the boiled icing, and by boiling the -sugar and water without stirring until it spins threads when run off a -spoon or fork, then turning this syrup on the whites of the eggs, -which have been whipped dry, then beaten until cold, one will have a -delicious covering. - - -Menu for Church Supper - -Given in May, but suitable for other months--about 200 covers. - - Cold Tongue - Creamed Potatoes - Lobster Salad - Rolls - Jelly - Coffee - Pineapple Ice - Cake - -Cost of materials: - - 8 cans tongue @ $0.62½ $5.00 - 100 lbs. lobster @ .16 16.00 - 1½ doz. lettuce @ .90 1.35 - Salad Dressing: - 2 cans oil $1.80 - 2 qts. milk .16 - Box mustard .30 - 1 qt. vinegar .07 - 2 doz. eggs .64 2.97 - ½ bushel potatoes - 400 rolls 3.34 - 4 lbs. coffee 1.52 - 2 qts. cream 1.20 - 1 can milk .60 - 6 eggs .16 3.48 - 20 glasses jelly donated. - - Pineapple Ice, 4½ gal.: - 12 cans pineapple 2.40 - 6 lemons .10 - Sugar .65 ? - Freezing 2.50 - Dipping 1.00 6.65 - - Served only 150 - 1 box domino sugar $0.48 - 1 can milk for potatoes .60 - 2 lbs. flour .10 - 1 lb. crackers (scant) .13 - Parsley .10 - 5 lbs. print butter 2.10 - 1½ lbs. tub butter .52 - Ice .15 - Help 7.00 - 22 loaves cake (2 left), donated. - Laundry 3.00 - Express .25 - Soap, etc. .20 - ---- 14.63 - ------ - $53.42 - - -Recipe for Pineapple Ice - - 12 cans of grated pineapple - 6 quarts of water - 6 quarts of sugar - 6 lemons - -Boil the water and sugar fifteen minutes, add the pineapple, let boil -five minutes; when cold strain, add lemon juice and freeze as usual. - - B. N. W. - - - - -Goin' to School - -By Laura R. Talbot - - -At a progressive porch party the young women sharpened their wits with -the following: - - I - - ALPHABET - - "If an alphabetical servility must still be - urged." --_Milton._ - - 1. A river in Scotland. - 2. A printer's measure. - 3. Owned by the Chinaman. - - _Answers_ - - 1. D (Dee). - 2. M (em). - 3. Q (queue). - - - II - - GEOGRAPHY - - "In despite o' geography." - --_Butler._ - - FIND THE ISLANDS - - 1. Eat a ---- when you are hungry. - 2. The cat caught my ----. - 3. Jack had a ---- pony given him. - - _Answers_ - - 1. Sandwich. - 2. Canary. - 3. Shetland. - - - III - - GRAMMAR - - "Who climbs the grammar tree distinctly knows - Where noun and verb and participle grows." - --_Dryden._ - - 1. What the convicted prisoner receives. - 2. What does the cat have? - 3. Four-sevenths of a flower is what part - of speech? - - _Answers_ - - 1. Sentence. - 2. Clause (claws). - 3. Verb-ena. - - - IV - - PHYSIOLOGY - - "For of the soule the bodie forme doth take; - For soule is forme, and doth the bodie make." - --_Spenser._ - - 1. What humorist is a vital organ? - 2. What is sometimes found in a closet? - 3. What did Adam lose? - - _Answers_ - - 1. Heart (Harte). - 2. Skeleton. - 3. Rib. - - -The "scholars" were now dismissed for fifteen minutes' recess, while -EDUCATOR CRACKERS were served. An old-fashioned hand bell called them -to order. - - - V - - ARITHMETIC - - "This endless addition of numbers." - --_Locke._ - - 1. Think of a number, - Double it, - Add ten, - Divide by two, - Add five, - Multiply by four, - Subtract forty, - Divide by number first thought of, - Add nineteen, - And what do you have? - 2. Not round and part of a plant. - 3. Subtract nine from six. - - _Answers_ - - 1. Twenty-three. - 2. Square root. - 3. S SIX - IX - ---- - S - - - VI - - HISTORY - - "For aught that I could ever read, - Could ever hear by tale or history." - --_Shakespeare._ - - 1. What fruit do we always find in history? - 2. What fowls are associated with the - Pilgrim Fathers? - 3. What happened to America in 1492? - - _Answers_ - - 1. Dates. - 2. Plymouth Rocks. - 3. Discovered. - - - VII - - CURRENT EVENTS - - "For 'tis a chronicle of day by day." - --_Shakespeare._ - - 1. What large gun is often heard in Washington? - 2. What kitchen divinity has been declared - a fraud? - 3. What European ruler was interested - in "The Congo"? - - _Answers_ - - 1. Cannon (Joseph G.). - 2. Cook (Dr. Frederick.) - 3. King Leopold. - - -Refreshments were next served in school lunch boxes. Candy, in boxes -representing books, was given as prizes. - - - - - 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 addressed and stamped envelope. For menus remit $1.00. Address -queries to Janet M. Hill, editor BOSTON COOKING-SCHOOL MAGAZINE, 372 -Boylston Street, Boston, Mass. - - -In answer to inquiry 1590 I send my recipe which I have used for -years. - - -Blitz Kuchen - - 7 round tablespoonfuls - butter - 7 heaping teaspoonfuls - sugar - A heaping pint of - flour - Pinch of baking - powder - Pinch of salt - 4 eggs - Grated rind of 1 - lemon - ¼ pound chopped almonds - 2 tablespoonfuls sugar - Ground cinnamon to - taste - -Butter and sugar are stirred to a cream. Add eggs without beating -same, lemon and salt; stir well, then add flour mixed with baking -powder; mix well and spread very thin on buttered tins. Sprinkle -before baking with the almonds and two tablespoonfuls sugar mixed with -the cinnamon. Bake in moderately hot oven to a medium brown. Cut in -diamond shapes immediately on taking from the oven and while on tins. -Remove quickly from tins. - - MRS. WM. WINTER - - * * * * * - -Your correspondent, who presents Query No. 1590, in the April -magazine, has the German incorrect in her question. The recipe called -for is undoubtedly Blitz Kuchen or Quick Coffee Cake. I enclose my -recipe, which makes a delicious cake. - - -Blitz Kuchen - - ½ a cup of butter - 1 cup of sugar - 2 teaspoonfuls of baking-powder - 1½ cups of flour - ½ a teaspoonful of salt - 1 cup of milk - 2 eggs - 4 tablespoonfuls of - crushed nuts - -Sift sugar, baking powder, flour and salt into bowl. Add butter, and -work into dry ingredients as in making pie crust. Beat eggs and add -with milk. Add enough more flour to make a rather stiff batter. Spread -about one-half inch deep in buttered pans. Sprinkle top with -granulated sugar and nuts. Bake about one-half hour in moderate oven. - - ANNE C. RANKIN, - _Supt. Dom. Science Wausau Pub. Schools_. - - * * * * * - -QUERY 1623.--"Recipe for a very rich Chocolate Ice Cream. A cream -eaten lately, which we wish to duplicate, was almost as dark in color -and as rich as a chocolate sauce or chocolate frosting." - - -Rich, Dark-Colored Chocolate Ice Cream - -Melt six ounces of chocolate over hot water (in a double boiler), add -one cup of sugar and half a cup of boiling water and stir and cook -directly over the fire until smooth and boiling. Scald three cups of -milk; stir into the milk two tablespoonfuls of flour smoothed with -milk to pour; stir until the milk thickens, then add the chocolate -mixture; cover and let cook fifteen minutes. Beat the yolks of three -or four eggs; add half a teaspoonful of salt and one-fourth a cup of -sugar; beat again and stir into the hot mixture; stir until the egg is -cooked a little; add one cup of rich cream and strain into the can of -the freezer. When cold add one tablespoonful and a half of vanilla -extract and freeze as usual. - - * * * * * - -QUERY 1624.--"Please publish a Time Table for cooking different -vegetables, and for cooking meats, both well and rare done. Under -meats, include fowl, game and fish, well done." - - Time Table for Cooking Vegetables - - Asparagus 20 to 25 minutes - Beans, String or Shell 1 to 3 hours - Beets, new 1 to 2 hours - Beets, old 4 to 6 hours - Beet Greens 1 hour or longer - Brussels Sprouts 15 to 20 minutes - Cabbage 30 to 80 minutes - Carrots 1 hour or longer - Cauliflower 20 to 30 minutes - Celery 2 hours or longer - Corn 5 to 15 minutes (actual boiling) - Macaroni 20 to 60 minutes - Onions 45 minutes to 2 hours - Oyster Plant 45 to 60 minutes - Parsnips 30 to 45 minutes - Peas about 20 minutes - Potatoes, white 20 to 30 minutes - Potatoes, sweet 15 to 25 minutes - Rice 20 to 30 minutes - Squash 20 to 30 minutes - Spinach 15 to 20 minutes - Tomatoes, stewed 15 to 20 minutes - Turnips 30 to 45 minutes - Coffee 3 to 5 minutes - - -Time Table for Baking Meat and Fish - - Beef, ribs or loin, rare, per pound 8 to 10 minutes - Beef, ribs or loin, well done, per pound 12 to 16 minutes - Beef, ribs, rolled, rare 12 to 15 minutes - Beef, ribs, rolled, well done 15 to 18 minutes - Beef, fillet, rare 20 to 30 minutes (hot oven) - Beef, fillet, well done 1 hour - Mutton, leg, rare, per pound 10 minutes - Mutton, leg, well done, per pound 14 minutes - Mutton, forequarter, stuffed, per pound 15 to 25 minutes - Lamb, well done, per pound 15 to 20 minutes - Veal, well done, per pound 18 to 22 minutes - Pork, well done, per pound 20 minutes - Venison, rare, per pound 10 minutes - Chicken, per pound 15 to 20 minutes - Turkey, 8 to 10 pounds 3 hours - Goose, 8 to 10 pounds 2 hours or more - Duck, domestic 1 hour or more - Duck, wild 15 to 30 minutes (very hot oven) - Grouse about 30 minutes - Small Birds 15 to 20 minutes - Pigeons, potted or en casserole 3 to 6 hours - Ham 4 to 6 hours - Fish, whole 45 minutes or longer - Small Fish and Fillets about 20 minutes - Baked Beans with Pork 6 to 8 hours - - -Time Table for Broiling Meat and Fish - - Steak, 1 inch thick 4 to 10 minutes - Steak, 1½ inches thick 8 to 15 minutes - Lamb or Mutton Chops 6 to 10 minutes - Spring Chicken 20 to 30 minutes - Squabs 10 to 12 minutes - Shad, Bluefish, etc. 15 to 30 minutes - Slices of Fish 12 to 15 minutes - Small Fish 5 to 12 minutes - - -Boiling Meat and Fish - - Fresh Beef 4 to 6 hours - Corned Beef, rib or flank 4 to 7 hours - Corned Beef, fancy brisket 5 to 8 hours - Corned Tongue 3 to 4 hours - Leg or Shoulder of Mutton 3½ to 5 hours - Leg or Shoulder of Lamb 2 to 3 hours - Turkey, per pound 15 to 18 minutes - Fowl, 4 to 5 pounds 2 to 4 hours - Chicken, 3 pounds 1 to 1½ hours - Ham 4 to 6 hours - Lobster 25 to 30 minutes - Codfish and Haddock, per pound 6 minutes - Halibut, whole or thick piece, per pound 15 minutes - Salmon, whole or thick piece 10 to 15 minutes - Clams and Oysters 3 to 5 minutes - - * * * * * - -QUERY 1625.--"Recipe for Tomato Aspic for salads and a well-seasoned -Cream of Corn Soup." - - -Tomato (Aspic?) Jelly - -Let two cups of canned tomato, a sprig of summer savory, sprig of -parsley, a slice of onion, half a stalk of celery, and a piece of -green or red pepper pod simmer together fifteen or twenty minutes, -then strain the whole through a fine sieve; add one-fourth a two-ounce -package of gelatine, softened in one-fourth a cup of cold water, and -salt as needed, and turn into molds to harden. - - -Tomato Jelly, Macedoine Style, for Salad - - 1-1/2 cups of canned tomato - 1 slice of onion - 1/8 a clove of garlic - 1/4 a pepper pod - 1/2 a teaspoonful of salt - 1/4 a "soup bag" - 1/3 a package of gelatine - 1/3 a cup of cold water - 1/2 a cup of cooked string beans - 3 olives - 1 teaspoonful of capers - 1 truffle - Cooked yolks of 2 eggs - -Let the first six ingredients simmer, together, about fifteen minutes, -then add the gelatine that has been softened in the cold water; stir -over ice water until the mixture begins to thicken, then add the beans -and olives, cut in fine bits, the capers, the truffle or its -equivalent in trimmings, chopped fine, the yolks sifted, or the -equivalent of the yolks in chopped chicken tongue or ham. Mix -thoroughly and turn into molds. Serve with lettuce and mayonnaise -dressing. - - -Tomato Aspic - -To a pint of rich and highly-flavored beef, chicken or veal broth add -a cup of cooked tomatoes, with salt and pepper as needed, also -one-third a package of gelatine softened in one-third a cup of cold -water and the crushed shells and slightly beaten whites of two eggs; -stir constantly over the fire till boiling; let boil three minutes; -then draw to a cooler place to settle; skim and strain through a -napkin wrung out of boiling water; turn into molds and let chill. - - -Good Flavored Cream of Corn Soup - -A good flavored corn soup may be made of two parts milk flavored with -a little onion and parsley, thickened with flour and one part corn -purée; but a richer flavored soup results when chicken or veal broth -is combined with the milk and a little cream, half to a whole cup to -two quarts of soup is used. - - -Recipe for Cream of Corn Soup - -Score the kernels in each row with a sharp knife and with the back of -the knife press out all of the pulp. Melt three (level) tablespoonfuls -of butter, in it cook two slices of onion and two branches of parsley -until the onion is softened and yellowed; add three tablespoonfuls of -flour, a dash of black pepper and half a teaspoonful of salt; stir and -cook until frothy, then add three cups of milk and stir until boiling; -add the corn pulp and let boil five minutes. Add more seasoning if -needed. Vary by the use of broth or cream. - - * * * * * - -QUERY 1626.--"Recipe for a very appetizing dish consisting of a -poached egg set above a round of toast and another of ham with a -yellow sauce over the whole. Also a recipe for Sponge Cake for Jelly -Roll. One given in the magazine was a failure." - - -Eggs Benedict - -Split and toast the required number of English muffins. Have ready -poached eggs and some very thin rounds of broiled ham, one of each for -each half muffin. Dip the edges of the toasted muffins in boiling, -salted water, and spread lightly with butter; set a slice of hot ham -above the toast and the poached egg above the ham and pour Hollandaise -sauce over the whole. - - -Hollandaise Sauce - -For six eggs, beat half a cup of butter to a cream, then beat in, one -at a time, the yolks of four eggs, with a dash of salt and of pepper; -add half a cup of boiling water and two tablespoonfuls of lemon juice -and cook over hot water, stirring constantly until the mixture -thickens. - - -Sponge Cake for Jelly Roll - -We should be glad to know which recipe for sponge cake published in -this magazine did not turn out successfully. We have given recipes -for many grades of sponge cake, but all have been used by us -repeatedly with good results. Any recipe for good sponge cake may be -used for a jelly roll, but some formulas will give a dry and others a -moist cake. The first of the following recipes is for a small, -inexpensive cake. - - -Recipes for Sponge Cake for Jelly Roll - -I - - 2 eggs - 1 cup of sugar - 1 cup of flour - 1/4 a teaspoonful of salt - 2½ level teaspoonfuls of baking powder - 1 teaspoonful of vanilla extract - 1/3 a cup of hot milk - -Beat the eggs without separating the whites and yolks; beat in the -sugar, fold in the flour, salt and baking powder, sifted together, -then beat in the milk. Bake in a shallow pan. Turn upon a cloth, trim -off the edges, spread with jelly and roll. The cake must be rolled -while hot. - - -II - - 5 eggs - 1 cup of sugar - 1 cup of flour - Grated rind of 1 lemon - 2 tablespoonfuls of lemon juice _or_ - 1 rounding teaspoonful of baking powder - -Beat the whites and yolks separately, and gradually beat the sugar -into the yolks; add the lemon juice and rind and fold in the whites -and flour. By this recipe the cake is good only when the ingredients -are put together properly. Beating and folding are the motions needed. -One not understanding how to mix a _true_ sponge cake should omit the -lemon juice and use the baking powder. The recipe for Swedish sponge -cake, frequently given in these pages, makes a good cake for a jelly -roll. - - * * * * * - -QUERY 1627.--"Recipe for Currants, Bar-le-duc." - - -Bar-le-Duc Currants - -The preserve known by the above caption can be made at home, but, as -the process of removing the seeds from the currants is tedious, most -people prefer buying to making this preserve. We have had good success -with the following recipe: Take selected currants of large size, one -by one, and with tiny embroidery scissors carefully cut the skin on -one side, making a slit one-fourth an inch or less in length. Through -this with a sharp needle remove the seeds, one at a time, to preserve -the shape of the currant. Take the weight of the currants in strained -honey, and when hot add the currants. Let simmer two or three minutes, -then seal as jelly. If the juice of the currants liquefy the honey too -much, carefully skim out the currants and reduce the syrup at a gentle -simmer to the desired consistency, then replace the currants and store -as above. - -The above recipe gives a confection equal to that put up in France. -The following recipe, which entails less work, gives a nice preserve. - - -Currants, Bar-le-Duc - -Get the largest size currants, red or white, and stem them without -breaking. To each pound allow three pounds of sugar. Take some -ordinary currants and bruise them while warm until you have a pint of -juice. Put half a cup of this into a porcelain kettle and add three -pounds of sugar. Bring slowly to a boil and skim very carefully. After -boiling five minutes drop in very carefully one pound of the large -currants and let simmer four minutes. Take them out without breaking -them, and boil the syrup down five minutes, or longer if not very -thick; as the currants are sometimes less juicy than at others, a few -minutes more will be needed at one time than another. When thick, skim -well and strain through a hot cloth over the fruit. Put into little -jelly glasses and when cold cover as in jelly making. - - - [Illustrated Advertisement] - - Fresh - from the Ocean - To You - - _The Finest Codfish You Ever Tasted_ - -Burnham & Morrill Fish Flakes will give a new meaning to "Codfish" in -your home. This choice New England delicacy is entirely different from -the dried, over-salted, "soak-over-night" kind and far superior to any -Codfish you can buy even at the fish market. - - =BURNHAM & MORRILL FISH FLAKES= - =10c and 15c Sizes= - -makes it possible for you to enjoy really fresh Codfish wherever you -may live. - -Our exclusive method of cooking, mildly salting and packing the fish -the same day it is caught--absolutely without preservative of any -sort--retains all the fine delicate flavor. The sanitary container, -itself, bespeaks the high quality of the contents. The fish is wrapped -in pure parchment and hermetically sealed, without solder or acid--it -never comes in contact with the metal. Every housewife will be -delighted to find how delicious - - =Codfish Balls, Creamed Fish, Fish Hash, Fish Chowder, etc.= - -can be made with Burnham & Morrill Fish Flakes. - -Thousands of Grocers are selling Burnham & Morrill Fish Flakes -today--if yours hasn't it in stock, he will be glad to get it for you. -If you will just try Burnham & Morrill Fish Flakes once you will -certainly agree with everyone that this is a simply perfect fish -product. If your Grocer chances not to be supplied, in order that you -may immediately try Burnham & Morrill Fish Flakes yourself, we will -gladly mail you a regular 10c size on receipt of 10c from you. It -costs us 18c to do this--postage alone being 11c. This shows our faith -in our product. - -=GOOD EATING= was written especially for us by Mrs. Janet Mackenzie -Hill, the noted domestic scientist. It contains many new and original -recipes and table hints, and is mailed =Free upon request.= - - =BURNHAM & MORRILL COMPANY, Portland, Maine, U.S.A.= - =Packers of the justly celebrated Paris Sugar Corn= - - * * * * * - -QUERY 1628.--"Recipe for Preserving and Crystallizing Ginger Root." - - -Preserving Ginger Root - -Purchase the "stem" ginger. Take the weight of the ginger in sugar. -Cover the ginger with boiling water and let cook rapidly till very -tender. Dissolve the sugar in some of the water in which the ginger -was cooked. Use about one-fourth as much water as sugar. Let cook to a -thin syrup; skim, then put in the ginger and let simmer very slowly -till the syrup is nearly absorbed, then cook more quickly, stirring -meanwhile to cause the sugar to grain until the ginger is well glazed. -Or, remove the ginger from the syrup, when it has absorbed a -sufficient quantity, drain, cut in strips and roll in granulated -sugar. A third method gives good results, but for lack of proper -appliances is not used by amateurs. - - * * * * * - -QUERY 1629.--"Recipe for Mexican Tamale. Also give the number of this -magazine in which a recipe for Cheese Custard was given." - - -Mexican Tamales - -Have a chicken cooked tender in boiling water to cover; remove the -meat and chop it fine; return the bones to the broth. From fresh corn -husks select a wide leaf of husk for each tamale, or use dry husks -steamed until pliable. Remove and discard the seeds from a dozen red -chili peppers and chop the pods very fine; peel six large tomatoes and -squeeze the seeds from them. Mix the tomato and pepper and let simmer -twenty minutes, or until well reduced. Stir enough of the hot chicken -liquor into three cups of corn meal to thoroughly moisten it, then let -it stand half an hour. When everything is ready, mix the tomato and -pepper with the chicken, adding a teaspoonful or more of salt as is -needed to season. Salt should also be added to the corn meal, if the -broth in which it was mixed had not been seasoned. Put a layer of corn -meal into the corn husk and on this put two tablespoonfuls of the -chicken and tomato mixture. Let the chicken come nearly to the ends of -the corn meal, and the corn meal well up to the ends of the husk. -Keeping the husk between the fingers and the meal, fold the meal over -the chicken, from each side, to enclose the chicken completely; roll -the husks over the whole, turn up the ends and tie them securely, -using narrow strips torn from the husks for the purpose. Put the -tamales on the top of the bones in the chicken broth, taking care that -the bones keep them well out of the broth. Cover closely and let -simmer one hour. Serve hot. - - -Cheese Custard - -The recipe for Cheese Custard was given on page 286, and the -illustration of the same, on page 285 of the January, 1910, issue of -the magazine. - - * * * * * - -QUERY 1630.--"Recipes for a 'Saltine' or Salted Cracker, a Soda -Cracker and Rum Omelette." - - -Recipes for Crackers - -We are unable to supply proper recipes for making crackers. - - -Rum Omelet - - 3 eggs - 1½ tablespoonfuls of sugar - ¼ a teaspoonful of salt - 2 tablespoonfuls of lemon juice or water - 2 tablespoonfuls of butter - ¼ a cup of rum - -Beat the eggs without separating till a full spoonful can be taken up; -add sugar, salt and liquid and mix thoroughly. Melt the butter in the -hot omelet pan, turn in the egg mixture, shake the pan till the omelet -is cooked, roll and turn upon a hot platter; pour over the rum, -light it and send to the table, at once, while it is burning. Roll the -omelet when it is a little underdone. - - - [Illustrated Advertisement] - - =SOUPS= STEWS and HASHES are rendered very much more tasty and - appetizing by using - - =LEA & PERRINS= SAUCE= - THE ORIGINAL WORCESTERSHIRE - -A superior seasoning for all kinds of Fish, Steaks, Roasts, Game, -Gravies, Salads, etc. It gives appetizing relish to an otherwise -insipid dish. - - =Beware of Imitations.= - - JOHN DUNCAN'S SONS, Agts., - New York - - * * * * * - - [Illustrated Advertisement] - - =Rae's Lucca Oil= - "THE PERFECTION OF OLIVE OIL" - - =THE VERY FINEST QUALITY - OF - PURE OLIVE OIL= - - SOLD IN BOTTLES AND TINS - OF VARIOUS SIZES - - =S. RAE & CO.= - LEGHORN, TUSCANY, ITALY - - * * * * * - -QUERY 1631.--"Recipes for Lady Baltimore Cake, Peanut Cookies and -Maple-Walnut Sundae." - - -Lady Baltimore Cake - - 1 cup of butter - 2 cups of sugar - 3½ cups of flour - 2 (level) teaspoonfuls of baking powder - 1 cup of milk - 1 teaspoonful of rose water - Whites of 6 eggs - - -Filling and Frosting - - 3 cups of sugar - 1 cup of water - 3 whites of eggs - 1 cup of chopped raisins - 1 cup of chopped nut meats - 5 figs - -Cook the sugar and water to 242° Fahr. Finish as any boiled frosting, -adding the fruit and nuts at the last. - - -Peanut Cookies - - ¼ a cup of butter (scant) - ½ a cup of sugar - 2 tablespoonfuls of milk - 1 egg - 1 cup of flour - ¼ a teaspoonful of salt - 2 teaspoonfuls of baking powder - ¾ a cup of peanuts - -Mix in the usual manner; add the egg, beaten without separating the -white from the yolk. Reserve a few whole halves of nuts to garnish the -tops of the cookies, and add the rest, pounded fine, at the last. Drop -in a buttered tin, a teaspoonful in a place, and some distance apart. -The recipe makes two dozen cookies. - - -Maple-Walnut Sundae - -Prepare vanilla or lemon ice cream. Turn one or two tablespoonfuls of -maple syrup into a glass cup; in this dispose a ball or cone of the -ice cream, pour on one or two tablespoonfuls of maple syrup and -sprinkle with nut meats, chopped rather coarse. Pecans or English -walnuts are generally used. Butternuts are also good for this -purpose. - - * * * * * - -QUERY 1632.--"Recipe for the rice cooked with tomatoes, cheese, -peppers and bacon given in the 'Menus for a Week in May,' in this -magazine." - - -Rice with Bacon and Tomatoes - -Parboil three-fourths a cup of rice in cold water, drain on a sieve, -rinse with cold water and drain again. Cut three or four thin slices -of bacon into half-inch pieces and cook until crisp and light colored. -Add the blanched rice to the bits of bacon. In the fat cook half a -green or red pepper, cut in shreds, until softened and yellowed, then -add the pepper and fat to the rice with three cups of boiling water or -stock and three-fourths a teaspoonful of salt, and let cook until the -rice is tender and the liquid is absorbed. Add a cup of well-reduced -tomato purée and half a cup or more of grated cheese. Mix thoroughly -and let stand over boiling water to become very hot. - - * * * * * - -QUERY 1633.--"Recipe for Peach Cordial, and Angel Cake containing -cornstarch." - - -Peach Cordial - -Mash ripe or nearly ripe peaches to a pulp. To eight pounds of pulp -allow one quart of water. Let the whole be heated to the boiling -point, then press out the juice. To each gallon of juice add two -pounds of loaf sugar. Let stand until it has fermented and when clear -bottle and seal. - - -Angel Cake with Cornstarch - - 1 cup of whites of eggs - 1 cup of sugar - ¾ a cup of flour - ¼ a cup of cornstarch - ½ a teaspoonful of cream of tartar - 1 teaspoonful of vanilla extract - -Beat the white of eggs till foamy; add the cream of tartar and beat -until dry; beat in the sugar gradually; add the extract, then fold in -the flour and cornstarch, sifted together. Bake in an unbuttered tube -pan. It will take from thirty to fifty minutes according to the size -of the pan. - - [Illustration: LUNCHEON TONGUE] - -Squire's Luncheon Tongue - -With a thin, sharp knife cut Squire's Luncheon Tongue in thin slices. -Serve with hot spinach, potatoes, cabbage, cauliflower, Brussels -sprouts, Swiss chard, green corn, string or shell beans. To the cooked -vegetables add butter and a palatable seasoning of salt and pepper. -For a more hearty dish serve the vegetables with a cream sauce; if a -still more elaborate dish appeals to you, cover the creamed vegetable -with cracker crumbs mixed with melted butter and let stand in the oven -until the crumbs are nicely browned. When a cold dish is desirable, -serve the tongue with any of the above vegetables dressed as a salad. -Any variety of salad dressing may be used, but with spinach, sauce -tartare is particularly good. Press the spinach while hot into molds; -when cold and firm unmold each shape on a slice of tongue and dispose -the sauce above or around the spinach. To make sauce tartare, add to a -cup of mayonnaise dressing two tablespoonfuls, each, of fine chopped -capers, olives, parsley and cucumber pickles. French dressing--oil, -vinegar, salt and pepper--suffice for lettuce and tomatoes served with -the tongue, though mayonnaise or a boiled dressing made without oil -are to be commended with tomatoes, thus served. A slice or two of the -tongue chopped fine is a good ingredient with onion, bread crumbs and -such seasonings as are available for stuffed tomatoes. - - - [Advertisement] - - SQUIRE'S LUNCHEON TONGUE - -¶ This is a ready-to-serve cooked meat, its uses being the same as our -Boiled Ham, for sandwiches and as a cold meat, and is also fine for -salads, or in any way in which a tongue is used. ¶ The tongues are -selected for size and quality, thoroughly cooked until tender, after -which all gristle and the little bone at the root is removed. ¶ They -are packed in tins holding twelve tongues and weighing about six -pounds. ¶ After being placed in the tins, the tongues are covered with -a jelly, which, when it congeals, serves to bind the meat into one -piece. Put up in this form it is easy to slice thin, or, the tongues -can be served whole if desired. ¶ The pans are carefully wrapped in -parchment paper. ¶ The appearance is inviting, the tongues are whole -and the jelly keeps them fresh and retains their delicious flavor, -possible in no other way. ¶ These goods being sold within a short time -after being cooked and packed, they have a better flavor than canned -tongue. ¶ The quality, purity and care in preparing Luncheon Tongue is -the same as that of all other Squire products. ¶ It is convenient, as -any quantity, from one slice to a whole pan, can be purchased. - - JOHN P. SQUIRE & CO., BOSTON, MASS. - -_Visitors are always welcome at our plant and restaurant in Cambridge_ - - * * * * * - - [Illustrated Advertisement] - - HEINZ - Cider - Apples - Only selected kinds are used for Heinz Vinegar. - -The quality of cider vinegar begins with the apples. The Greenings, -Baldwins, Spies and Kings of Western New York and Michigan give the -greatest amount of rich juice, best for vinegar, and these are the -principal varieties of apples used in making =HEINZ Pure Apple Cider -Vinegar=. - -Only the pure apple juice of _first pressing_ is used in Heinz Cider -Vinegar, whereas the first pressing of apples is more often sold for -sweet cider and only the second pressing, mixed with water, used for -cider vinegar. - -Age improves all vinegars, and it is frequently more than two years -from the time the apple juice is pressed until it reaches your table -as Heinz Cider Vinegar. All of which contributes to its healthfulness, -mellowness and aroma. The - - =57 Varieties= - also include the following: - _=Heinz Malt Vinegar=_ - made from sound barley malt and aged until rich and mellow. - _=Heinz White Pickling and Table Vinegar=_ - a distilled vinegar of great strength. - -All sold by grocers in sealed bottles and half-gallon jugs; also by -measure from barrels--but, when buying in this way, be sure you get -the Heinz brand. - - =H. J. HEINZ COMPANY.= - _=Distributing Branches and Agencies throughout the World.=_ - _Member American Association for Promotion of Purity in Food - Products._ - - * * * * * - - -The Father - -A Story by Björnson - - [This dramatic little tale by the late Björnstjerne Björnson - is so simply told that it seems almost destitute of art, - which is to say its art is of the highest kind, for the art - of simplicity, as every writer knows, is the hardest to - achieve. It was translated into English a few weeks ago, for - the first time, for the Boston _Transcript_, from which we - reprint it.] - -The man about whom this story is told was the mightiest in his parish. -His name was Thord Overaas. He stood one day in the pastor's study, -tall and serious. "I have been given a son," he said, "and wish to -have him christened." - -"What shall he be called?" - -"Finn, after my father." - -"And the sponsors?" - -They were named, and were the best men and women in the community of -the father's family. - -"Is there anything further?" asked the minister, looking up. - -The peasant hesitated a little. "I prefer to have him christened -alone," he said. - -"That is, on a week day?" - -"On next Saturday, twelve, noon." - -"Is there anything further?" asked the pastor. - -"There is nothing further." - -The peasant fumbled his cap, as if he were about to go. Then the -pastor rose. - -"This much further," he said, and walked over to Thord, took his hand -and looked him in the eyes. "God grant that the child may be a -blessing to you." - -Sixteen years after that day Thord stood again in the pastor's study. - -"You carry the years well, Thord," said the minister, seeing no change -in him. - -"Neither have I any cares," answered Thord. - -To this the pastor remained silent, but after a while he asked: - -"What is your errand this evening?" - -"This evening I come to see about my son, who is to be confirmed -tomorrow." - -"He is a bright boy." - -"I did not wish to pay the pastor before I knew what number he is to -have on the floor." - -"He shall stand number 1." - -"So I heard--and here is ten dollars for the pastor." - -"Is there anything further?" asked the minister looking up at Thord. - -"There is nothing further." Thord went away. - -Again eight years passed, then a noise was heard one day outside the -pastor's study, for many men came and Thord first. The pastor looked -up and recognized him: "You come strong in numbers this evening." - -"I wish to ask to have the banns pronounced for my son; he is to be -married to Karen Storliden, daughter of Gudmund, who stands here." - -"She is the richest girl in the parish." - -"They say so," answered the peasant, smoothing back his hair with one -hand. - - [Illustration: Do not keep both food and germs in the refrigerator. To -prevent musty smells and keep air of refrigerator pure and sweet, -place a bowl containing sponge sprinkled with Platt's Chlorides where -food is kept. Wash sponge occasionally.] - -The minister sat for a time as if in thought. He said nothing, but -registered the names in his books and the men signed accordingly. - -Thord laid three dollars on the table. - -"I should have only one," said the pastor. - -"I know it, too, but he is my only child--I wish to do well by you." -The pastor took the money. "It is the third time now you stand here in -behalf of your son, Thord." - -"But now I am through with him," said Thord. He folded his pocketbook -together, said good-by and went. The men followed slowly after. - -A fortnight after that day the father and son rowed in calm weather -across the water to Storliden to confer about the wedding. "This board -does not lie securely under me," said the son, and got up to lay it -aright. Just then the plank on which he stood slipped; he threw out -his arms, gave a cry and fell in the water. "Take hold of the oar!" -called the father, rising and holding it toward him. But when the son -had made a few strokes he stiffened. "Wait a little!" cried the -father, and rowed nearer. Then the son turned over backwards, gave a -long look at the father--and sank. - -Thord would not believe it. He held the boat still and stared at the -spot where his son had sunk down as if he were to come up again. Some -bubbles rose to the surface, then a few more, then just one large one -that burst--and the sea lay again like a mirror. - -For three days and three nights they saw the father rowing about that -spot without food or sleep; he was searching for his son. On the third -day in the morning he found him, and came carrying him up over the -hills to his farm. - -A year perhaps had passed since that day. Then the pastor, late one -autumn evening, heard something in the hallway outside his door -fumbling cautiously for the latch. The minister opened the door and in -stepped a tall, bent man, thin and white-haired. The minister looked -long at him before he recognized him; it was Thord. - -"Do you come so late?" said the pastor and stood still before him. - -"O, yes, I come late," said Thord, seating himself. - -The pastor also sat down as if waiting. There was a long silence, then -Thord said: "I have something with me that I wish to give to the poor; -it shall be in the form of a legacy and carry my son's name." He got -up, laid money on the table and sat down again. - -The pastor counted the money. "That is a great deal," he said. - -"It is half of my farm; I sold it today." - -The minister remained sitting a long time in silence; finally he asked -gently, "What are you now going to do, Thord?" - -"Something better." - -They sat for a time, Thord with his eyes upon the floor, and the -pastor with his eyes upon Thord. Finally the pastor said slowly: -"Now I believe your son has finally become a blessing to you." - -"Yes, now I also think so myself," said Thord. - -He looked up and two tears rolled heavily down over his -face.--_Current Literature._ - - - [Illustrated Advertisement] - - Velvet Grip - Rubber Button - - =Hose Supporter= - FOR BOYS AND GIRLS - -is easy, safe and economical; allows the utmost freedom of movement -and is readily attached. It interests children in dressing themselves. - -All genuine have the Moulded Rubber Button, and Velvet Grip is stamped -on the loops. - - GEORGE FROST COMPANY, - Boston, U.S.A. - -Sample pair, children's size (give age), mailed on receipt of 16 -cents. - - * * * * * - - [Illustrated Advertisement] - - =BEAUTY - IS BORN OF HEALTH= - -and Health is the foundation of all the joys of life. The mission of - - =ANHEUSER BUSCH'S - _MALT-NUTRINE_= - -is to bring the pleasures of health and strength to all. It is a -liquid food and gives vigor and nutrition to those lacking the power -of perfect digestion. - - Declared by U.S. Revenue Department A PURE - MALT PRODUCT and not an alcoholic beverage - - =SOLD BY DRUGGISTS AND GROCERS= - =ANHEUSER-BUSCH St. Louis, Mo.= - - * * * * * - - [Advertisement] - - Desserts - in hot weather should - be Light and Delicate - - The Delicious Flavor of - Burnett's - Vanilla - Is Essential to their Success. - -Write for our handsome, new book of recipes for ice creams, parfaits, -ices, etc. - - JOSEPH BURNETT CO. - Dept. E - 38 India St., Boston, Mass. - - * * * * * - - [Illustrated Advertisement] - - You'll - Like It--Everybody - Likes It - - MINUTE - GELATINE - (PLAIN) - - Sample Free. - Enough to Make One Pint. - -The very highest quality of Gelatine put up in the famous "Already -Measured" package. Ordinarily directions say, "Take ¼ package," etc., -leaving you to =guess= really at the amount, for no one can be sure of -pouring out just ¼ of a package of anything. - -Every package of Minute Gelatine is divided into =fourths=, and =each -fourth makes one pint= of delicious dessert, a whole package making -=one-half gallon=. - -Give us your grocer's name and we will send you =free= enough to make -one pint, also the Minuteman Cook Book, containing 35 tested receipts -for Minute Gelatine. - - MINUTE TAPIOCA COMPANY, - 18-19 West Main Street, Orange, Mass. - - * * * * * - -The Secret of It - -"Rita"--so Mrs. Desmond Humphreys, the English novelist, is -called--was condemning in New York the frequency of divorce in -America. - -"You Americans," she said, "don't seem to possess the secret of -matrimonial happiness. Perhaps you might take a lesson from a city -clerk I heard of recently. - -"A friend of this clerk's, after visiting him at his home, said: -'Excuse me, Will, but how do you manage, on your small salary, to have -such well cooked and delicious meals?' - -"'The secret is simple,' Will replied; 'every day I kiss the cook and -do all I can to please her and make her happy.' - -"'But doesn't your wife object?' the other asked. - -"'Dear no--she's the cook,' was the reply." - - * * * * * - -One fall Farmer True sold a large part of his hay in order to buy some -new green blinds for his house and a smart kitchen clock. The -neighbors heartily disapproved. Spring came, and with it the downfall -of his pride, for alas! he had not hay enough to feed his cattle until -they should be turned out to grass. Thereupon he humbly sought a -neighbor, and asked him if he had any hay to lend. "Well," said the -neighbor, deliberately, stroking his chin, "I dunno's I've got any hay -to lend, an' I dunno's I've got any to sell. Why don't ye drive yer -cattle up an' let 'em look at yer green blinds an' hear yer clock -strike?" But he sold him some just the same. - - - [Illustrated Advertisement] - - SUN - PASTE - STOVE POLISH - - _Let Science Make Your Housework Easy._ - - "Domestic Science" - -=Domestic Science= applied to Stove Polish means SUN PASTE every time. -You can prove it. Can we help you to prove it now? You want the -BRIGHTEST, EASIEST and QUICKEST DUSTLESS Stove Polish you can get. We -have it. You owe it to yourself to use the best in this case, because -it costs you no more. - -Just ask your grocer for SUN PASTE. Insist upon it. - - MORSE BROS., Proprietors, CANTON, MASS. - - * * * * * - - [Illustrated Advertisement] - - Vantine's - _Orange Pekoe Tea_ - -=The favorite of connoisseurs.= Our special blend of choice and rare -teas, imported only by us. Delicate, fragrant, delicious, refreshing. -No other has the =flavor=. If you love fine tea, send 50c for trial half -pound package, or $1.00 for pound. - - _Oriental Table Delicacies_ - -=Dainties to please the epicure.= Rare foods, fruits, nuts and -confections which lend charm and novelty to afternoon tea, card party -reception or any home function. Provide a =real treat=. - - Free - -Dainty Oriental booklet descriptive of our appetizing delicacies for -your dealer's name. - -The name Vantine has stood for exclusive quality for over half a -century. Vantine goods are sold by high grade dealers. - - VANTINE'S (Importers) Dept. 3-S, 12 E. 18th St., N.Y. City - - * * * * * - - [Illustrated Advertisement] - - Huyler's - METROPOLITAN - SWEET - CHOCOLATE - - HIGHEST - IN - QUALITY - SMOOTHNESS - AND - FLAVOR - - TEN CENTS & FIVE CENTS - - * * * * * - - [Illustrated Advertisement] - - Manning-Bowman - - Alcohol - Gas Stove - - [Illustration: Made with one two or three burners] - - Alcolite Wick-Feed Burner--burns - denatured alcohol - -This stove is furnished with Manning-Bowman Chafing Dishes and it more -than doubles the practical value of every chafing dish equipped with -it. The Alcohol Gas Stove is really a portable cooking range, being -sufficiently powerful for any kind of cooking with any sort of cooking -utensil. A great thing for light housekeeping, impromptu meals, late -suppers, picnics and camping. Manning-Bowman Pot Style Coffee -Percolators make coffee quickly from _cold water_ on this stove. The -stove is sold separately when so desired. - -All dealers have the Manning-Bowman Quality Alcohol Gas Stoves, -Percolators, Chafing Dishes and Accessories, and the "Eclipse" Bread -Mixer. - - [Illustration: Pot Style Percolator on Alcohol Gas Stove] - - [Illustration: No. 345-84 Chafing Dish Alcohol Gas Stove] - -Write for free Book of Recipes and Catalog "J-19" -MANNING, BOWMAN & CO., MERIDEN, CONN. - - * * * * * - -How to Utilize Bacon Grease - -Bacon grease is the best available medium for frying. It is the most -toothsome and the purest. Contrast the clean lines and flavor of bacon -grease with the insipid, ghastly-looking product known as lard, made -from who knows what. Pure leaf lard is rare, and even at its best the -rich, tempting savor of bacon is vastly preferable. - -Bacon, properly prepared for those who do not engage in heavy manual -labor and therefore do not need much of the rich heat producing fat, -should be fried to a crisp, until it is to all intents entirely lean. -Then it is a dish fit for gods, and for mortals who know what is good. -Then there is left the grease, golden brown and delicious. Now the -usefulness of bacon only begins. - -Hear this! From one pound of breakfast bacon you get one pint of -precious bacon grease. - -What do with it? That's easy. - -Fry eggs in it. You will never again use lard. Even butter is inferior -to it. - -Season boiled string beans with it. It is a substitute for cooking -bacon with them. Two or three tablespoonfuls will give the proper -flavor. Use the bacon fat in place of butter or lard. - - * * * * * - -On a festive occasion Mr. Jones, who is by nature courtesy itself, -complimented a middle-aged lady upon her dress, the upper part of -which was of black lace. "Nothing," said he, "to my mind is so -becoming as black and yellow." "Yellow!" she cried. "Oh, good -gracious! That's not my dress, that's _me_!"--_James Payn, in the -Independent._ - - * * * * * - -Cardinal Manning visited a Liverpool convent, where an Irishwoman was -cook. She begged his blessing, and, when it was given, looked up at -his frail figure, and exclaimed, "May the Lord preserve your eminence, -and oh, may he forgive your cook!" - - - [Illustrated Advertisement] - - =We teach you how to make Candy= - -by professional methods. You can easily learn to make the most -delicious candy. Our Home Candy Making Outfit includes a candy -thermometer, recipes, etc., that insures success. - -We teach you how to make French bonbons, nougat, chocolate creams and -all the finest candies. Many women whom we have taught make candy to -sell. - - Make Your Own Candy - -It is much cheaper, purer and more delicious than any candy you can -buy. - - WRITE FOR FREE BOOKLET - -that explains our system of teaching candy making at home. - - =THE HOME CANDY MAKERS= - =202 Bar Street,= =Canton, Ohio= - - * * * * * - - [Illustrated Advertisement] - - GAIL BORDEN - EAGLE BRAND - - BORDEN'S - BRANDS - HAVE NO EQUAL - - They Perfectly Solve - The Milk Problem - - BORDEN'S CONDENSED MILK CO. - =Est. 1857= "_Leaders of Quality_" =New York= - - * * * * * - - [Illustrated Advertisement] - - Make Your Own - Ice-cream - WITH - JUNKET - TABLETS - - Junket - Ice - Cream - with - strawberries - -Requires no eggs, corn-starch, or gelatine, and only one part cream -and three parts pure milk. The Junket process makes an exquisitely -delicious, smooth, velvety ice-cream at half the usual cost. - -A charming little booklet containing many recipes, among them one for -Junket Ice-cream with strawberries, by Janet McKenzie Hill, the famous -lecturer and editor of _The Boston Cooking-School Magazine_, comes -free with every package. Sold by all grocers or mailed postpaid for -ten cents. - - CHR. HANSEN'S LABORATORY - Box 2507 Little Falls, N.Y. - - * * * * * - - [Illustrated Advertisement] - - Kornlet - - _Is the Milk of Sweet Green Corn, Preserved in Cans When Corn - is at its Best_ - ---_Nothing_ makes such delicious puddings, fritters, griddle cakes and -soups. Now--to associate Kornlet in your mind with summer green -corn--procure nine full ears, the best the market affords; score and -press the _milk_ from the kernels as completely as possible. This will -be equivalent to one can of Kornlet and may be used successfully for -all the dishes we have mentioned. After that, simply remember that -when green corn is out of season you can have these same delicious -dishes by using Kornlet in the same recipes. - -Book of recipes sent free for your grocer's name. During the green -corn season, nine ears of corn take the place of one can of Kornlet. - - =The Haserot Canneries Co. - Cleveland, Ohio, U.S.A.= - - * * * * * - - [Illustrated Advertisement] - - THE KETTLE SPOON HOLDER - MADE OF - ALUMINUM - - ALWAYS USEFUL BUT ESPECIALLY - CONVENIENT DURING THE - PRESERVING SEASON - - AGENTS - WANTED - - AT STORES - OR - BY MAIL - 10¢ - - THE BARNARD CO. DEPT. 60 - BOSTON, MASS. - - * * * * * - - [Advertisement] - - SHELLED NUTS CHOCOLATES - -and other supplies for =Home Candy Making= and table use can be bought -in small lots at reasonable prices. These goods are all first-class -and guaranteed. =Send for Price List.= - - ADDRESS - WARD SHELLED NUT CO. - P.O. Box 3506, Boston, Massachusetts - - * * * * * - - [Illustrated Advertisement] - - SAMPLE FREE - KITCHEN BOUQUET - - GIVES - A DELICIOUS - FLAVOR AND - RICH COLOR - TO SOUPS, - SAUCES, - GRAVIES, - ETC. - - Used by Leading Chefs and Eminent Teachers of Cookery. - =THE PALISADE MFG. CO. 353 CLINTON AVE. WEST HOBOKEN, N.J=. - - * * * * * - -The Evening Game - - When daddy holds me on his knee - A-playin' Creep-er-Mouse, - He walks his fingers up my legs, - An' all around my blouse, - Nen drives the mouse into its house - In underneaf my chin, - An' I des laugh an' laugh an' laugh-- - An' nen say, "Do it agin!" - - It's dretful when he's climbin' up, - It makes me shiver some, - But I des double up my fists - An' watch the old mouse come; - It's worser, heaps, when in he creeps - Up underneaf my chin. - I laugh till daddy has to stop-- - Nen I say, "Do it agin!" - --_Woman's Home Companion._ - - * * * * * - -One of the latest kitchen novelties is a spoon holder, which hangs on -the inside of any preserving kettle and holds the stirring spoon when -not in use. They are made of aluminum and will not rust. - -By using one, you dispense with saucer, cup or plate to hold the -spoon, and the spoon is always ready for use and always where it is to -be used. After you have once used this little article you would not -part with it for five times its cost. - - * * * * * - -Grape Juice - -The finest grape juice is obtained by pressing the grapes without -boiling. After all juice has been extracted by the _Yale Fruit Press_, -place pulp in kettle, bring to a boiling point, then continue pressing -operation. This latter will yield a darker colored juice and not so -delicate in flavor as the juice extracted by the cold process. In -bottling or canning do not mix, but put up separately. Cold process -juice must be heated to the boiling point before it is bottled. - - - [Illustrated Advertisement] - - FOR THE BRIDE - and Those Who Have - Been Brides - - Moth-Proof Red Cedar Chifforobe - Examine it--on 15 days' approval - -¶ The honest craftsmanship of old Colonial days is reflected in our -work. This beautiful chifforobe (chiffonier and wardrobe combined) is -built of genuine Southern Red Cedar--the only absolutely moth-proof -wood. Within its air-tight doors your furs, fine clothing and hats are -absolutely safe from moths, dust and dampness. Piedmont Chests save -storage charges. - -Sold direct to the home, all jobbers' and retailers' profits saved, to -the benefit of the purchaser. Practically our only sales expense is -advertising to tell you about these chests. We prepay freight east of -the Mississippi River--also return transportation charges if chests -are not satisfactory. - -Write today for our beautiful catalog showing many designs of Red -Cedar Chests, Highboys, Lowboys and Chifforobes at prices that will -interest you. - -Piedmont Red Cedar Chest Co., Dept. 31, Statesville, N.C. - - * * * * * - - [Advertisement] - - LADY WANTED - -To introduce our very complete Fall line of beautiful wool suitings, -wash fabrics, fancy waistings, silks, hdkfs, petticoats, etc. Up to -date N.Y. City Patterns. Finest line on the market. Dealing direct -with the mills you will find our prices low. If others can make $10.00 -to $30.00 weekly, you can also. Samples, full instructions in neat -sample case, shipped express prepaid. No money required. Exclusive -territory. Write for particulars. Be first to apply. =STANDARD DRESS -GOODS COMPANY, Dept. 685, BINGHAMTON, N.Y.= - - * * * * * - - [Illustrated Advertisement] - - START A MILLINERY - BUSINESS - For $50.00 or $100.00 - -=Here's an opportunity to establish yourself in a paying Millinery -Business of your own.= Ours is one of the largest =WHOLESALE MILLINERY= -houses in the world. One of the most successful branches of this -immense concern is selling Millinery stocks. We will sell you a -complete stock of the latest city styles in Ladies', Misses' and -Children's Hats for $50.00, or a larger line for $100.00. - - YOU DO NOT NEED A TRIMMER; ALL THE HATS ARE COMPLETELY - TRIMMED AND READY TO WEAR. - -=Millinery pays a BIG profit.= If you can invest $50.00 or $100.00 now, -you will be able to turn over your investment many times a season. -After you start =YOUR= business, we will send you illustrated -catalogues, booklets, etc., thus keeping you posted on the new styles. -=Thousands of successful men and women have started in business with -one of our stocks. Many of them, not wanting to start in a separate -store, rented space in a general store that did not handle millinery.= - -=Now is the time to prepare to start.= Write immediately for itemized -list No. 40. It tells what our $50.00 and $100.00 Fall and Winter -stocks consist of, gives our terms, etc. A postal will bring it. =No -goods sold at retail. We sell only to those buying to sell again at a -profit.= - - Chicago Mercantile Co. - 106-108-110-112 Wabash Ave., CHICAGO - - * * * * * - - [Illustrated Advertisement] - - _1847_ ROGERS BROS. - X S - TRIPLE - - "_Silver Plate that Wears_" - - Charter Oak Pattern - -The famous trade mark "_1847_ ROGERS BROS." on spoons, forks, knives, -etc., guarantees the _heaviest_ triple plate. Send for catalogue "U -8." - - MERIDEN BRITANNIA CO., - (International Silver Co., Successor) - - New York Chicago MERIDEN, CONN. San Francisco - - * * * * * - - [Illustrated Advertisement] - - YALE - FRUIT PRESS - -The best, most practical and durable press on the market. Unequaled -for making - -=Jellies, Jams, Cider, Grape Juice, Sausage, Lard and hundreds of other -things.= - -Every home should have one. Saves time, labor and trouble and soon -pays for itself. - -The Yale Fruit Press is easily used and easily cleaned. Clamps to any -table or handy place. Place cotton bag filled with material in -colander, fix beam in position, attach crank to wheel and every pound -pulled on same exerts 48 pounds pressure on contents. - -Made of steel and iron, plated. Four quart size, price only =$3.95= - -If your dealer will not supply you, do not accept a substitute, but -order direct of us. =Sold on 10 Days' Trial. Money back if not -satisfied.= - -Write today for =FREE= booklet--"Aunt Sally's Best Recipes"--of interest -to every housewife. Also gives full description and prices of Yale -Fruit Presses. - - VICTOR M. GRAB & CO. - _Patentees and Sole Manufacturers,_ - 1162 Ashland Block, Chicago, Illinois - - * * * * * - - [Illustrated Advertisement] - -These trade-mark crisscross lines on every package - - CRESCO FLOUR - For - DYSPEPTICS - - SPECIAL DIETETIC FLOUR - K. C. WHOLE WHEAT FLOUR - -Unlike all other goods. Ask grocers. For book of sample, write - - FARWELL & RHINES, WATERTOWN, N.Y., U.S.A. - - * * * * * - - [Illustrated Advertisement] - - FLEISCHMANN'S - COMPRESSED YEAST - HAS NO EQUAL - - * * * * * - - [Illustrated Advertisement] - - BEST - BY - TEST - - USE - SAUER'S - FLAVORING - EXTRACTS - - 10¢ AND 25¢ - - * * * * * - -One of the greatest aids and "step-savers" for the woman who does her -own work is a "Wheel-Tray." - -Its cost represents not more than you'd have to pay a domestic for two -or three weeks. - -The advantage of _this_ helper is that it is always ready, never wants -"an evening off," never argues, never sulks and is always "Bridget on -the spot," if we may be permitted this adaptation of the well-known -phrase. - -Ten dollars for the Wheel-Tray will save you hundreds of dollars' -worth of labor, worry and time. Those who have used it say they cannot -now get along without it. - -It will last for years, has no breakable or intricate parts and glides -about like a silent, well-trained butler. - -In addition to its help in kitchen and dining-room, some use it -sweeping days, taking the small articles out of a room before -sweeping. It saves many steps in one home in distributing the -freshly-ironed clothes to their respective bureau drawers. - - -Blackberry Muffins - - 1 cup blackberries - 1 cup warm milk - 1 cake Fleischmann's - Yeast - 2 cups sifted flour - 2 tablespoonfuls - granulated sugar - 1 tablespoonful butter - ¼ teaspoonful salt - 1 well-beaten egg - -Have milk lukewarm, dissolve yeast into it; then add sugar, butter, -salt, egg well beaten; add flour gradually and beat thoroughly; cover; -set aside to rise for one and one-half hours. Then stir in very -lightly the cup of berries and put in well-greased muffin tins. Let -rise for twenty minutes. Bake twenty minutes in a moderate oven. This -makes one dozen. Takes about two and one-half hours. Should be eaten -hot and are very delicious. - - - [Illustrated Advertisement] - - HUB RANGES - - A STUDY OF - THIS CUT, OUR - "SILENT SALESMAN," - -Gives a very comprehensive idea of the many fine features Hub Ranges -possess. - -A valuable feature not shown on cut is =The Hub Improved Sheet Flue.= It -carries heat directly under all six covers--making them all available -for cooking purposes; then, around five sides of the oven--making it -much more evenly and economically heated. All =Hub= Ranges made with or -without gas attachments. - - _Send for "Range Talk No. 3"_ - - Smith & Anthony Company - 52-54 Union St., Boston, Mass. - - Sold by the best dealers everywhere - - * * * * * - - [Illustrated Advertisement] - - Salads, Sandwiches and Chafing-dish Dainties - By Mrs. JANET MCKENZIE HILL, Editor The Boston Cooking-School - Magazine - - _A New and Revised Edition. - Profusely Illustrated._ - - 230 pages. Price, $1.50 - -Salads and chafing-dish dainties are destined to receive in the future -more attention from the progressive housekeeper than has as yet been -accorded to them. In the past their composition and consumption has -been left chiefly to that portion of the community "who cook to please -themselves." But since women have become anxious to compete with men -in every walk of life, they, too, are desirous to become adepts in -tossing up an appetizing salad or in stirring a creamy rarebit. The -author has aimed to make it the most practical and reliable treatise -on these fascinating branches of the culinary art that has yet been -published. Due attention has been given to the a b c of the subjects, -and great care exercised to meet the actual needs of those who wish to -cultivate a taste for palatable and wholesome dishes, or to cater to -the vagaries of the most capricious appetites. The illustrations are -designed to accentuate, or make plain, a few of the artistic effects -that may be produced by various groupings or combinations of simple -and inexpensive materials. - - We will mail "Salads, Sandwiches and Chafing-Dish Dainties," - postpaid, on receipt of price, $1.50, or as a premium for - three new yearly subscriptions to the magazine. - - THE BOSTON COOKING-SCHOOL MAGAZINE CO. - BOSTON, MASS. - - * * * * * - - [Advertisement] - - MADAM A. CRAYL'S - Success - Correspondence - School for - Women - -A school of 130 occupations for women. Unfailing opportunities for -money making. =Special courses in stay-at-home-and-make-money -occupations.= Learn by mail how to increase your income $10 to $100 a -week. Book, "How Women May Earn a Living, 119 Ways," presented each -pupil. Total expense for Course, covering 90 days, only $5. Terms in -advance. - - =If in One Week You Are Dissatisfied - Your Money Refunded= - - _Enroll today. Send stamp for particulars. Address_ - Madam A. Crayl's Success Correspondence School for Women - P.O. Box 1412, Springfield, Mass. - - * * * * * - - [Illustrated Advertisement] - -Housewives should have this great Stepsaver in serving meals. One trip -with Wheel Tray sets table. Another completely clears it. This table -on wheels moves easily anywhere you want it. Height 31 in. Removable -oval trays, 23 in, by 28 in. and 21 in. by 26 in., extra heavy steel. -8 in. rubber tire wheels. Gloss black japan finish. Price =$10=, express -prepaid. =$12= to Pacific Coast. Write for circular and learn its -convenience. - -Wheel-Tray Co., 435 G West 61st Place, Chicago - - * * * * * - - [Illustrated Advertisement] - - Quilted - Mattress Pads - -THREE SCORE and TEN YEARS is a long life, yet about one-third of it is -spent in bed. Then why not make your bed as comfortable as it can be -made? - - Quilted Mattress Pads - -will not only make it comfortable, but as they are spread over the -mattress, they will protect it, and will keep your bed or baby's crib -in a perfect sanitary condition. - - "None genuine without Trade Mark." - - Quilted Mattress Pads - -wash perfectly, and are as good as new after laundering. - -They are sold in all sizes by dry goods dealers - - EXCELSIOR QUILTING CO. - 15 Laight St., NEW YORK - - * * * * * - - [Illustrated Advertisement] - -TANGLEFOOT, the Original Fly Paper - -FOR 25 YEARS THE STANDARD IN QUALITY. ALL OTHERS ARE IMITATIONS. - - * * * * * - -Important Legal Decision - -The Liebig's Extract of Meat Company of London, makers of the -celebrated Liebig's Extract of Meat, has gained an important victory -in its suit against the Liebig Extract Company of Hudson and Thomas -streets, New York City, by the decision recently handed down of the -United States Circuit Court of Appeals for the Second Circuit. - -The principal issue was as to the right of the Liebig Company of -London to exclusive ownership in the name "_Liebig_," and the -Appellate Court has now given a decision, with heavy costs against the -Liebig Extract Company of New York, and enjoins that company from -using the word "_Liebig_" in connection with the sale of extract of -meat. Since this decision is final and not subject to further appeal, -it should mark the end of infringements on the original and genuine -Liebig Extract of Meat made by Liebig's Extract of Meat Company of -London, under rights acquired from the eminent Baron Justus von -Liebig, whose facsimile signature "J. v. Liebig," in blue, is a -prominent feature of the package. - - * * * * * - -A negro, says Mr. Thomas Kane in the _Interior_, was pressed to tell -why he had left the Methodists and joined the Episcopal Church. "Why -did you do it?" was the question. "Well," he replied, "we is moh -oddehly; we has moh style." "Yes, but what do you do?" "Well, fo' one -thing, we has responsible readin's." "Well, what else?" "Well, we has -Roman candles on de alteh, and den we buhn insec' powdeh." - - - [Illustrated Advertisement] - - "PLAYBALL" - Business is "play" with a breakfast of - - E-C - the dainty, delicious - Corn Flakes - (Toasted) - "The Best After All" - - * * * * * - - [Illustrated Advertisement] - - HOYT'S - GLUTEN BISCUIT CRISPS - - MADE FROM - GUM GLUTEN - - THE MOST DELICATE GLUTEN PRODUCT MADE - RECOMMENDED FOR PROTEIN DIET AND FOR INFANT FEEDING - - SAMPLE MAILED FREE - - THE PURE GLUTEN FOOD CO., 90 WEST BROADWAY - NEW YORK - - * * * * * - - [Illustrated Advertisement] - - F. A. WALKER - & CO. - - Moulds - Fancy Cutters - Novelties for - Cooking - - 83-85 CORNHILL - SCOLLAY SQUARE - BOSTON - - * * * * * - - [Illustrated Advertisement] - - How French Women - Develop Their Bust - -First Opportunity Ever Given to the Ladies of America to Profit by the -Mdme. DuBarrie Positive French Method of Bust Development. - -Many women believe that the bust cannot be developed or brought back -to its former vigorous condition. Thousands of women have vainly used -massage, electricity, pump instruments, creams, ointments, general -tonics, constitutional treatments, exercises and other methods without -results. - - Any Woman May Now Develop Her Bust - -Mdme. DuBarrie will explain to any woman the plain truth in regard to -bust development, the reason for failure and the way to success. The -=Mdme. DuBarrie Positive French Method= is different from anything else -ever brought before American women. By this method any lady--young, -middle aged or elderly--may develop her bust from =2 to 8 inches in 30 -days=, and see definite results in 3 to 5 days, no matter what the -cause of the lack of development. It is based on scientific facts, -absolutely safe and lasting. _For complete illustrated information, -sent sealed secure from observation, send your name and address, with -a two-cent stamp. Communications strictly confidential._ - - Mdme. DuBarrie - 1934 Quinlin Building, Chicago, Illinois - - * * * * * - - [Illustrated Advertisement] - - The Best Premium Offer We Ever Made - - Every One Who Has Received One of These Chafing Dishes Has - Been Delighted With It, - -and surprised how easily the necessary subscriptions were secured. -Have you obtained one yet? If not, start today to get the -subscriptions, and within three or four days you will be enjoying the -dish. - -This Chafer is a full-size, three-pint, nickel dish, with all the -latest improvements, including handles on the hot water pan. It is the -dish that sells for $5.00. - -We will send this chafing-dish, as premium, to any present subscriber -who sends us six (6) NEW yearly subscriptions at $1.00 each. The -express charges are to be paid by the receiver. - - ADDRESS - THE BOSTON COOKING-SCHOOL MAGAZINE CO., BOSTON, MASS. - - * * * * * - - [Illustrated Advertisement] - - THE MOST POPULAR PREMIUMS WE EVER OFFERED - Have Been - THE INDIVIDUAL MOULDS - -To any present subscriber who will send us TWO NEW yearly -subscriptions, at $1 each, we will send, postpaid, as premium, -=either= a set of eight aluminum _timbale_ moulds, fancy shapes (make -your own selections), =or= a set of six _patent charlotte russe -moulds_. - -=Patent Charlotte Russe Moulds= can be used not only in making charlotte -russe, but for many other dishes. You can use them for timbales. You -can mould jellies in them. You can bake cakes in them. Wherever -individual moulds are called for, you can use these. - -The moulds we offer are made by a patent process. They have no seams, -no joints, no solder. They are as near perfection as can be had. They -retail at from $3 to $3.50 a dozen. - -=The Timbale Moulds= are made of aluminum and are without seams. They -can be used for countless things: - -Timbales of chicken, ham, peas, corn, etc. Moulding individual fruit -jellies. Moulding meats and salads in aspic jelly. For eggs -Parisienne, fruit sponges, etc. - - ADDRESS ALL ORDERS TO - THE BOSTON COOKING SCHOOL MAGAZINE, Boston, Mass. - - * * * * * - - [Illustrated Advertisement] - - THE KETTLE SPOON HOLDER - MADE OF ALUMINUM - - AGENTS WANTED - - ALWAYS USEFUL BUT ESPECIALLY - CONVENIENT DURING THE - PRESERVING SEASON - - THE BARNARD CO. DEPT. 60 - BOSTON, MASS. - - AT STORES - OR - BY MAIL - 10¢ - - * * * * * - - [Illustrated Advertisement] - - 75c. - for - 10c. - - =THE MAGAZINE THAT DARES= - -to print the news that's vital to human advancement. An absolutely -=fearless= monthly, the exponent of constructive reform for the -betterment of all. You never have seen such unless you know =THE -TWENTIETH CENTURY MAGAZINE=. The editor is =B. O. Flower=, founder of -The Arena. Among the contributors are =Edwin Markham=, =Lincoln -Steffens=, =David Graham Phillips=, =Hamlin Garland=, =Prof. Charles -Zueblin=, =Charles E. Russell=, =Brand Whitlock= and =Carl S. -Vrooman=. You should see this new periodical. It is beautifully -illustrated and handsomely printed. It entertains and illuminates. One -copy will convince you that =there is no other magazine of equal -strength in America=, but to clinch your interest in the glorious work -that Mr. Flower is leading, =we will send you three sample issues, -postpaid, all for only 10c=. Get this intellectual stimulus and -literary treat and realize there is a =new force= in the magazine -field. We'll refund your remittance without question if you say we -have exaggerated the value of this great monthly. - - THE TWENTIETH CENTURY CO., 66 Park Sq., Boston, Mass. - - * * * * * - - [Illustrated Advertisement] - - THE HOME IRONING MACHINE - -Made for gas or gasoline heat. It will iron all flat clothes, such as -sheets, towels, etc., better than you can with a flatiron. Compared -with the flatiron-- - -Saves Time - -It will save you four-fifths of the time it will take you with the -flatiron. - -Saves Work - -It makes your ironing easier and the time shorter. - -Saves Money - -The heat costs you only one cent an hour and you burn fuel only -one-fifth as long. - -Saves Clothes - -The "Home" is much easier on the clothes and does not scorch them. - - LIGHT----SIMPLE----INEXPENSIVE - -Our booklet "Clean Linen" will tell you more about it. Send for it -today, it is free. - - HOME IRONING MACHINE - 254 R. Madison St., Chicago, Ill. - - * * * * * - - [Illustrated Advertisement] - - A NECESSITY IN EVERY KITCHEN - - American Kitchen Friend - -All made of the finest quality Crucible Steel, carefully tempered, -ground and polished, by the latest improved process. Every handle -fastened with a heavy brass rivet. Handles are hardwood, rubberoid -finish, mounted with nickel-plated ferrules. - -Wrought Steel Rack, enameled in black, and when attached to wall has -space suitable for dish covers, trays, cooking magazines, etc., etc. -An outfit that should be in every up-to-date and economical -housewife's kitchen. This is a first-class article in every -particular. - -Set consists of extra heavy and large, hardened and tempered Steel -Cleaver, Cook Fork, Paring Knife, Butcher Knife, Serrated Edged Bread -Knife, Cake Knife, Emery Steel, Perforated Griddle Cake Turner, and -Slotted Mixing Spoon. - -=OUR OFFER:= To any Present subscriber who will send us THREE NEW Yearly -subscribers, with the $3.00 therefor, we will send, as premium for -securing the three subscriptions, the "American Kitchen Friend" set as -described above. Express charges to be paid by the receiver. The price -of this set is =$1.50=. - - THE BOSTON COOKING-SCHOOL MAGAZINE CO.--BOSTON, MASS. - - * * * * * - - [Illustrated Advertisement] - - The Yankee Knack - -The story of American industrial development has no more fascinating -or impressive chapter than that devoted to the discoveries and -improvements resulting from the extraordinary inventive genius of the -New England workman. - -He is never content with things as they are. He is forever -experimenting--and successfully. He searches until he finds the soul -of the machine, and from this intimate acquaintance he begins to -eliminate and improve. He accomplishes the paradox of perfecting a -perfect article. If there is a practicable way to make one part do the -work of two, if some added device will simplify a process or improve a -product, he will not rest till he has worked out the problem. - -This passion for invention has been from the first a vigorous -characteristic of the New England mind. The early settlers were -artisans rather than tillers of the soil; and when by a bitter -struggle with an undeveloped country they had supplied their immediate -wants, they naturally turned again to manufacturing; and this -mechanical bent, stimulated to alertness by a vigorous climate, -resulted in course of time in an almost incredible mechanical -ingenuity--the "Yankee Knack." - -This genius for simplification of processes, this wonderful knack of -devising machinery which will do the work of the human hand, has -multiplied the output of our factories: and this in turn has increased -wages and decreased the hours of labor, and so brought a great uplift -into the lives of our workmen; given them the power to provide better -homes for their families, better education for their children, and -greater leisure in which to work out a broader destiny for themselves. - -As in the past, so in the present and the future. The "Yankee Knack," -which long since turned New England into a vast workshop, is still at -its age-long task--simplifying, improving; lowering cost of -production, ever raising quality of product--and all to the end that -the average American family shall enjoy today what were luxuries but -yesterday, and gratify in their turn the yet undiscovered desires of -tomorrow. - - Pilgrim Publicity Association, Boston - [Copyright. 1910] - - * * * * * - - [Illustrated Advertisement] - - We are the original makers of - Level Lying Hammocks - -No one attempts the quality we produce. We sell direct to the -consumer. From - - $7.50 to $50.00 each - Send For Booklet - - QUEEN HAMMOCK CO., - 67 Harrison St., Kalamazoo, Mich. - - * * * * * - - [Illustrated Advertisement] - - NEW STANDARD ROTARY - -Our agencies sell them on easy terms to suit convenience of -purchasers. - - STANDARD SEWING MACHINE CO. F. C. HENDERSON, Manager, Boston, Mass. - - Write nearest agency: - - Shepard-Norwell Co., Boston - Sibley, Lindsay & Curr, Rochester, - Joseph Horne Co., Pittsburg, - L. S. Ayres & Co., Indianapolis - Stix-Baer & Fuller, St. Louis. - The J. L. Hudson Co., Detroit - Forbes & Wallace, Springfield - The Shepard Company, Providence - John Wanamaker, New York - John Wanamaker, Phila. - The May Co., Cleveland - Dey Bros., Syracuse - S. Kann Sons & Co., Washington - The Sweeney Co., Buffalo - E. S. Brown Co., Fall River - - * * * * * - - [Illustrated Advertisement] - - "Human=Talker" - -is our registered name of a Parrot imported exclusively by us from -certain districts in Old Mexico, ONLY KNOWN TO US and GUARANTEED to -learn to talk, sing and whistle BETTER and MORE HUMAN-LIKE THAN ANY -OTHER PARROT. YOUNG, tame, genuine hand-raised and beautiful plumaged -birds only =$10 If Ordered Before Oct. 1 Later $15.00= - -MONEY REFUNDED IF DON'T TALK SATISFACTORILY. Sold under written -guarantee on 6 months trial. - -Live arrival at express office guaranteed. - - CHEAPER VARIETIES OF MEXICAN PARROTS $4.50 - -Mrs. E. Des. Ermia, Adrian, Mich., R. 2, writes; "My 'Human-Talker' is -a wonder, talks everything, spells, counts to 6 and sings. Money would -not buy him." - - ILLUSTRATED CATALOG, BOOKLET AND PROOFS FREE. - Max Geisler Bird Co., Dep. R-2. Omaha, Neb. - Largest, Oldest Mail Order Bird House in the World - - * * * * * - - [Advertisement] - - DOMESTIC SCIENCE - Home-Study Courses - -Food, health, housekeeping, clothing, children. For home-makers, -teachers and for well-paid positions, "=The Profession of Home-Making=," -70-page handbook, _free_. Bulletins, "=The Up-to-Date Home: Money and -Labor Saving Appliances=," 48 pages, 54 illustrations--_10 cents_. -"=Food Values: Practical Methods in Dietetics=," 32 pp., ill., _10 -cents_. - - American School of Home Economics, 503 W. 69th St., Chicago, Ill. - - * * * * * - - [Illustrated Advertisement] - - 400 FRUIT AND JELLY LABELS 25c. - -Full assortment. Printed on heavy gummed paper and bound in book form. -A big seller. - -Agents Wanted. (Dept. K.) CENTURY MFG. CO., LAWRENCE, KANSAS - - * * * * * - - [Illustrated Advertisement] - - Spend Your Vacation in Cool - Nova Scotia - -Reached from Boston via the - - DOMINION ATLANTIC - RAILWAY S. S. LINE - - (The Land of Evangeline Route) - -Steamers "Prince George," "Prince Arthur," and "Boston." 8 trips per -week during summer season. - -Send 5 cents in stamps to the undersigned for beautifully illustrated -booklets, "Summer Homes in Nova Scotia" and "Vacation Days," giving -all fishing resorts, rates, etc. - - J. F. MASTERS, - N.E. Supt., - Long Wharf, Boston - - * * * * * - - [Illustrated Advertisement] - -Ivory Soap is not an ordinary laundry soap. It is a -better-than-ordinary soap. - -It is made of _better-than-ordinary_ materials and is intended to be -used for _better-than-ordinary_ purposes. - -There are any number of soaps that cut dirt much more quickly than -Ivory Soap will. They are fine--for cleaning pots and pans and cement -walks. - -But don't wash shirtwaists with them; or woolens; or colored goods; or -silks; or dainty dress fabrics; or laces; or any other article that is -_better-than-ordinary_. - -For cleaning things of that kind, Ivory Soap is so much better than -anything else that it really has no competitor. - -And the reason is simply this: Ivory Soap is pure. It contains no -"free" alkali. It is the mildest, gentlest soap it is possible to -make. It cleans--_but it does not injure_. - -Ivory Soap ... 99-44/100 Per Cent. Pure. - - * * * * * - - [Illustrated Advertisement] - - Yo' sho am a - "good friend" honey! - - Bon - Ami - -Most cleaning preparations are adapted for _coarse work_ in the -kitchen only. - -Something else has to be used for the _finer articles_ in other parts -of the house. - -Bon Ami can be used for _all cleaning purposes_. - -Every housekeeper knows that for use on windows, glassware and -mirrors, it is absolutely unapproached. It gives a brilliancy to the -glass that nothing else can duplicate. - -For bathroom work--on nickel ware and porcelain, it is equally -effective. - -For use on painted woodwork and linoleum it is ideal. It does not -scratch away the surface, but simply _cleans it_. - -For brass, copper, etc., it is far better than coarse caustic powders. - -It has still other uses, such as removing grime from the hands and -cleaning white canvas shoes. - -In fact, Bon Ami polishes and cleans almost every kind of surface. - -And it does this without injuring or roughening the hands or the -article upon which it is used. - - _18 years on the market and "hasn't scratched yet."_ - - GRIFFITH-STILLINGS PRESS 368 CONGRESS ST., BOSTON - - * * * * * - - [Illustrated Advertisement] - - A PURE PRODUCT OF A PERFECT PROCESS - - BAKER'S - BREAKFAST - COCOA - -is made from the best cocoa beans, scientifically blended. - -=Absolutely pure, healthful, and delicious.= - - Registered, U.S. Pat. Off. - - Get the genuine with our trade-mark on the package - 52 Highest Awards in Europe and America - - Walter Baker & Co. Limited - Established 1780 DORCHESTER, MASS. - - * * * * * - - [Illustrated Advertisement] - - TRIED SEE - AND YOUR - TRUE GROCER - - HOUSEHOLD FAVORITES - SAWYER'S - 50 YEARS THE PEOPLE'S CHOICE - - SAWYER - CRYSTAL BLUE CO. - 88 BROAD ST. - BOSTON, MASS. - - * * * * * - - [Illustrated Advertisement] - - VEUVE CHAFFARD - PURE OLIVE OIL - - BOTTLED IN FRANCE - - IN HONEST - BOTTLES - - FULL QUARTS - FULL PINTS - FULL ½ PINTS - - SOLD BY - PARK & TILFORD, New York - S. S. PIERCE CO., BOSTON - - * * * * * - - [Illustrated Advertisement] - - A Can of Mrs. Lincoln's - Baking - Powder - -from the Grocer's Shelf will make those hot rolls better than they -ever were before. - - * * * * * - - [Illustrated Advertisement] - - VOSE PIANOS - -have been established more than 50 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 in your home -free of expense. Write for Catalogue D and explanations. - - VOSE & SONS PIANO CO., 160 Boylston Street, - Boston, Mass. - - * * * * * - - Buy advertised goods--do not accept substitutes - - - - - -End of the Project Gutenberg EBook of The Boston Cooking-School Magazine -(Vol. XV, No. 2, Aug.-Sept., 1910), by Various - -*** END OF THIS PROJECT GUTENBERG EBOOK BOSTON COOKING-SCHOOL MAG., AUG-SEPT 1910 *** - -***** This file should be named 41940-8.txt or 41940-8.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/4/1/9/4/41940/ - -Produced by Barbara Tozier, Bill Tozier, Melissa McDaniel -and the Online Distributed Proofreading Team at -http://www.pgdp.net - - -Updated editions will replace the previous one--the old editions -will be renamed. - -Creating the works from public domain print editions means that no -one owns a United States copyright in these works, so the Foundation -(and you!) can copy and distribute it in the United States without -permission and without paying copyright royalties. Special rules, -set forth in the General Terms of Use part of this license, apply to -copying and distributing Project Gutenberg-tm electronic works to -protect the PROJECT GUTENBERG-tm concept and trademark. Project -Gutenberg is a registered trademark, and may not be used if you -charge for the eBooks, unless you receive specific permission. If you -do not charge anything for copies of this eBook, complying with the -rules is very easy. You may use this eBook for nearly any purpose -such as creation of derivative works, reports, performances and -research. They may be modified and printed and given away--you may do -practically ANYTHING with public domain eBooks. Redistribution is -subject to the trademark license, especially commercial -redistribution. - - - -*** START: FULL LICENSE *** - -THE FULL PROJECT GUTENBERG LICENSE -PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK - -To protect the Project Gutenberg-tm mission of promoting the free -distribution of electronic works, by using or distributing this work -(or any other work associated in any way with the phrase "Project -Gutenberg"), you agree to comply with all the terms of the Full Project -Gutenberg-tm License available with this file or online at - www.gutenberg.org/license. - - -Section 1. General Terms of Use and Redistributing Project Gutenberg-tm -electronic works - -1.A. By reading or using any part of this Project Gutenberg-tm -electronic work, you indicate that you have read, understand, agree to -and accept all the terms of this license and intellectual property -(trademark/copyright) agreement. If you do not agree to abide by all -the terms of this agreement, you must cease using and return or destroy -all copies of Project Gutenberg-tm electronic works in your possession. -If you paid a fee for obtaining a copy of or access to a Project -Gutenberg-tm electronic work and you do not agree to be bound by the -terms of this agreement, you may obtain a refund from the person or -entity to whom you paid the fee as set forth in paragraph 1.E.8. - -1.B. "Project Gutenberg" is a registered trademark. It may only be -used on or associated in any way with an electronic work by people who -agree to be bound by the terms of this agreement. There are a few -things that you can do with most Project Gutenberg-tm electronic works -even without complying with the full terms of this agreement. See -paragraph 1.C below. There are a lot of things you can do with Project -Gutenberg-tm electronic works if you follow the terms of this agreement -and help preserve free future access to Project Gutenberg-tm electronic -works. See paragraph 1.E below. - -1.C. The Project Gutenberg Literary Archive Foundation ("the Foundation" -or PGLAF), owns a compilation copyright in the collection of Project -Gutenberg-tm electronic works. Nearly all the individual works in the -collection are in the public domain in the United States. If an -individual work is in the public domain in the United States and you are -located in the United States, we do not claim a right to prevent you from -copying, distributing, performing, displaying or creating derivative -works based on the work as long as all references to Project Gutenberg -are removed. Of course, we hope that you will support the Project -Gutenberg-tm mission of promoting free access to electronic works by -freely sharing Project Gutenberg-tm works in compliance with the terms of -this agreement for keeping the Project Gutenberg-tm name associated with -the work. You can easily comply with the terms of this agreement by -keeping this work in the same format with its attached full Project -Gutenberg-tm License when you share it without charge with others. - -1.D. The copyright laws of the place where you are located also govern -what you can do with this work. Copyright laws in most countries are in -a constant state of change. If you are outside the United States, check -the laws of your country in addition to the terms of this agreement -before downloading, copying, displaying, performing, distributing or -creating derivative works based on this work or any other Project -Gutenberg-tm work. The Foundation makes no representations concerning -the copyright status of any work in any country outside the United -States. - -1.E. Unless you have removed all references to Project Gutenberg: - -1.E.1. The following sentence, with active links to, or other immediate -access to, the full Project Gutenberg-tm License must appear prominently -whenever any copy of a Project Gutenberg-tm work (any work on which the -phrase "Project Gutenberg" appears, or with which the phrase "Project -Gutenberg" is associated) is accessed, displayed, performed, viewed, -copied or distributed: - -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 - -1.E.2. If an individual Project Gutenberg-tm electronic work is derived -from the public domain (does not contain a notice indicating that it is -posted with permission of the copyright holder), the work can be copied -and distributed to anyone in the United States without paying any fees -or charges. If you are redistributing or providing access to a work -with the phrase "Project Gutenberg" associated with or appearing on the -work, you must comply either with the requirements of paragraphs 1.E.1 -through 1.E.7 or obtain permission for the use of the work and the -Project Gutenberg-tm trademark as set forth in paragraphs 1.E.8 or -1.E.9. - -1.E.3. If an individual Project Gutenberg-tm electronic work is posted -with the permission of the copyright holder, your use and distribution -must comply with both paragraphs 1.E.1 through 1.E.7 and any additional -terms imposed by the copyright holder. Additional terms will be linked -to the Project Gutenberg-tm License for all works posted with the -permission of the copyright holder found at the beginning of this work. - -1.E.4. Do not unlink or detach or remove the full Project Gutenberg-tm -License terms from this work, or any files containing a part of this -work or any other work associated with Project Gutenberg-tm. - -1.E.5. Do not copy, display, perform, distribute or redistribute this -electronic work, or any part of this electronic work, without -prominently displaying the sentence set forth in paragraph 1.E.1 with -active links or immediate access to the full terms of the Project -Gutenberg-tm License. - -1.E.6. You may convert to and distribute this work in any binary, -compressed, marked up, nonproprietary or proprietary form, including any -word processing or hypertext form. However, if you provide access to or -distribute copies of a Project Gutenberg-tm work in a format other than -"Plain Vanilla ASCII" or other format used in the official version -posted on the official Project Gutenberg-tm web site (www.gutenberg.org), -you must, at no additional cost, fee or expense to the user, provide a -copy, a means of exporting a copy, or a means of obtaining a copy upon -request, of the work in its original "Plain Vanilla ASCII" or other -form. Any alternate format must include the full Project Gutenberg-tm -License as specified in paragraph 1.E.1. - -1.E.7. Do not charge a fee for access to, viewing, displaying, -performing, copying or distributing any Project Gutenberg-tm works -unless you comply with paragraph 1.E.8 or 1.E.9. - -1.E.8. You may charge a reasonable fee for copies of or providing -access to or distributing Project Gutenberg-tm electronic works provided -that - -- You pay a royalty fee of 20% of the gross profits you derive from - the use of Project Gutenberg-tm works calculated using the method - you already use to calculate your applicable taxes. The fee is - owed to the owner of the Project Gutenberg-tm trademark, but he - has agreed to donate royalties under this paragraph to the - Project Gutenberg Literary Archive Foundation. Royalty payments - must be paid within 60 days following each date on which you - prepare (or are legally required to prepare) your periodic tax - returns. Royalty payments should be clearly marked as such and - sent to the Project Gutenberg Literary Archive Foundation at the - address specified in Section 4, "Information about donations to - the Project Gutenberg Literary Archive Foundation." - -- You provide a full refund of any money paid by a user who notifies - you in writing (or by e-mail) within 30 days of receipt that s/he - does not agree to the terms of the full Project Gutenberg-tm - License. You must require such a user to return or - destroy all copies of the works possessed in a physical medium - and discontinue all use of and all access to other copies of - Project Gutenberg-tm works. - -- You provide, in accordance with paragraph 1.F.3, a full refund of any - money paid for a work or a replacement copy, if a defect in the - electronic work is discovered and reported to you within 90 days - of receipt of the work. - -- You comply with all other terms of this agreement for free - distribution of Project Gutenberg-tm works. - -1.E.9. If you wish to charge a fee or distribute a Project Gutenberg-tm -electronic work or group of works on different terms than are set -forth in this agreement, you must obtain permission in writing from -both the Project Gutenberg Literary Archive Foundation and Michael -Hart, the owner of the Project Gutenberg-tm trademark. Contact the -Foundation as set forth in Section 3 below. - -1.F. - -1.F.1. Project Gutenberg volunteers and employees expend considerable -effort to identify, do copyright research on, transcribe and proofread -public domain works in creating the Project Gutenberg-tm -collection. Despite these efforts, Project Gutenberg-tm electronic -works, and the medium on which they may be stored, may contain -"Defects," such as, but not limited to, incomplete, inaccurate or -corrupt data, transcription errors, a copyright or other intellectual -property infringement, a defective or damaged disk or other medium, a -computer virus, or computer codes that damage or cannot be read by -your equipment. - -1.F.2. LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the "Right -of Replacement or Refund" described in paragraph 1.F.3, the Project -Gutenberg Literary Archive Foundation, the owner of the Project -Gutenberg-tm trademark, and any other party distributing a Project -Gutenberg-tm electronic work under this agreement, disclaim all -liability to you for damages, costs and expenses, including legal -fees. YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT -LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE -PROVIDED IN PARAGRAPH 1.F.3. YOU AGREE THAT THE FOUNDATION, THE -TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE -LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR -INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH -DAMAGE. - -1.F.3. LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a -defect in this electronic work within 90 days of receiving it, you can -receive a refund of the money (if any) you paid for it by sending a -written explanation to the person you received the work from. If you -received the work on a physical medium, you must return the medium with -your written explanation. The person or entity that provided you with -the defective work may elect to provide a replacement copy in lieu of a -refund. If you received the work electronically, the person or entity -providing it to you may choose to give you a second opportunity to -receive the work electronically in lieu of a refund. If the second copy -is also defective, you may demand a refund in writing without further -opportunities to fix the problem. - -1.F.4. Except for the limited right of replacement or refund set forth -in paragraph 1.F.3, this work is provided to you 'AS-IS', WITH NO OTHER -WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT LIMITED TO -WARRANTIES OF MERCHANTABILITY OR FITNESS FOR ANY PURPOSE. - -1.F.5. Some states do not allow disclaimers of certain implied -warranties or the exclusion or limitation of certain types of damages. -If any disclaimer or limitation set forth in this agreement violates the -law of the state applicable to this agreement, the agreement shall be -interpreted to make the maximum disclaimer or limitation permitted by -the applicable state law. The invalidity or unenforceability of any -provision of this agreement shall not void the remaining provisions. - -1.F.6. INDEMNITY - You agree to indemnify and hold the Foundation, the -trademark owner, any agent or employee of the Foundation, anyone -providing copies of Project Gutenberg-tm electronic works in accordance -with this agreement, and any volunteers associated with the production, -promotion and distribution of Project Gutenberg-tm electronic works, -harmless from all liability, costs and expenses, including legal fees, -that arise directly or indirectly from any of the following which you do -or cause to occur: (a) distribution of this or any Project Gutenberg-tm -work, (b) alteration, modification, or additions or deletions to any -Project Gutenberg-tm work, and (c) any Defect you cause. - - -Section 2. Information about the Mission of Project Gutenberg-tm - -Project Gutenberg-tm is synonymous with the free distribution of -electronic works in formats readable by the widest variety of computers -including obsolete, old, middle-aged and new computers. It exists -because of the efforts of hundreds of volunteers and donations from -people in all walks of life. - -Volunteers and financial support to provide volunteers with the -assistance they need are critical to reaching Project Gutenberg-tm's -goals and ensuring that the Project Gutenberg-tm collection will -remain freely available for generations to come. In 2001, the Project -Gutenberg Literary Archive Foundation was created to provide a secure -and permanent future for Project Gutenberg-tm and future generations. -To learn more about the Project Gutenberg Literary Archive Foundation -and how your efforts and donations can help, see Sections 3 and 4 -and the Foundation information page at www.gutenberg.org - - -Section 3. Information about the Project Gutenberg Literary Archive -Foundation - -The Project Gutenberg Literary Archive Foundation is a non profit -501(c)(3) educational corporation organized under the laws of the -state of Mississippi and granted tax exempt status by the Internal -Revenue Service. The Foundation's EIN or federal tax identification -number is 64-6221541. Contributions to the Project Gutenberg -Literary Archive Foundation are tax deductible to the full extent -permitted by U.S. federal laws and your state's laws. - -The Foundation's principal office is located at 4557 Melan Dr. S. -Fairbanks, AK, 99712., but its volunteers and employees are scattered -throughout numerous locations. Its business office is located at 809 -North 1500 West, Salt Lake City, UT 84116, (801) 596-1887. Email -contact links and up to date contact information can be found at the -Foundation's web site and official page at www.gutenberg.org/contact - -For additional contact information: - Dr. Gregory B. Newby - Chief Executive and Director - gbnewby@pglaf.org - -Section 4. Information about Donations to the Project Gutenberg -Literary Archive Foundation - -Project Gutenberg-tm depends upon and cannot survive without wide -spread public support and donations to carry out its mission of -increasing the number of public domain and licensed works that can be -freely distributed in machine readable form accessible by the widest -array of equipment including outdated equipment. Many small donations -($1 to $5,000) are particularly important to maintaining tax exempt -status with the IRS. - -The Foundation is committed to complying with the laws regulating -charities and charitable donations in all 50 states of the United -States. Compliance requirements are not uniform and it takes a -considerable effort, much paperwork and many fees to meet and keep up -with these requirements. We do not solicit donations in locations -where we have not received written confirmation of compliance. To -SEND DONATIONS or determine the status of compliance for any -particular state visit www.gutenberg.org/donate - -While we cannot and do not solicit contributions from states where we -have not met the solicitation requirements, we know of no prohibition -against accepting unsolicited donations from donors in such states who -approach us with offers to donate. - -International donations are gratefully accepted, but we cannot make -any statements concerning tax treatment of donations received from -outside the United States. U.S. laws alone swamp our small staff. - -Please check the Project Gutenberg Web pages for current donation -methods and addresses. Donations are accepted in a number of other -ways including checks, online payments and credit card donations. -To donate, please visit: www.gutenberg.org/donate - - -Section 5. General Information About Project Gutenberg-tm electronic -works. - -Professor Michael S. Hart was the originator of the Project Gutenberg-tm -concept of a library of electronic works that could be freely shared -with anyone. For forty years, he produced and distributed Project -Gutenberg-tm eBooks with only a loose network of volunteer support. - -Project Gutenberg-tm eBooks are often created from several printed -editions, all of which are confirmed as Public Domain in the U.S. -unless a copyright notice is included. Thus, we do not necessarily -keep eBooks in compliance with any particular paper edition. - -Most people start at our Web site which has the main PG search facility: - - www.gutenberg.org - -This Web site includes information about Project Gutenberg-tm, -including how to make donations to the Project Gutenberg Literary -Archive Foundation, how to help produce our new eBooks, and how to -subscribe to our email newsletter to hear about new eBooks. |