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+*** START OF THE PROJECT GUTENBERG EBOOK 41940 ***
+
+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
+
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+ 372 BOYLSTON STREET, BOSTON, MASS.
+
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+
+
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+
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+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 THE PROJECT GUTENBERG EBOOK 41940 ***
generated by cgit v1.2.3 (git 2.25.1) at 2026-05-17 21:41:40 +0000