eA Senile ee ND TVA Y™? 7 Wy he POD OPE ( VL LE an tL c Se ar et es, LIVELY young housekeeper writes: "Bverybody -- Marion Harland included--is preaching small economies just now. I am perpetually admonished to gather up the fragments and to let nothing be wasted. I am warned that the garbage pall is a delusion and a snare. According to my mentors, everything may be utilized for the family table. "J am writing this in the kitohen. The morning work is done up. I am Middle Aged Gook a Heroine for Saving on the hunt for something that may do for luncheon'and gave me the trouble of going to market. My John comes home to luncheon. Usually I am glad that he does. Sometimes--not often-- his coming perplexes mo. He Is not Nald off? as yet. I hope and pray that ' Pi he won't be. But lots of as good men as he have lost thelr jops. It behooves us not to waste a crumb and not to spend a penny that can be saved against a rainy day. I used to be a teacher in the public schools, but when I was mar- ried, three years ago, I knew rather more about cooking than your poor 'distracted' Martha did, I Ike house- keeping. I am fond of cooking. John gays I am a first-class cook. I am pain- fully conscious that I have lots to learn. One thing is--and that is what I began to write about--what upon the earth is @ woman to do with little dabs of cold vegetables? I mean the left-overs of several days. Once, I should have shied them into the garbage pail without a misgiving. Now, thanks to the afore- mentioned admonitions, I put them away in the refrigerator, and take them out next day and the next, and wonder what I can make of a tablespoonful of cabbage, and two spoonfuls of baked beans, and the same quantity of atewed tomatoes, and two baked potatoes, and a spoonful and a half of mashed pota- toes, and a dab of rice. "As you may guess, that is an inven- tory of what ig staring me out of coun- tenance and driving me to say 'words' at this blessed minute. "They are not dignified enough to be called 'left-overs.' They are nothing but dabs! You can't make them into souffles or warmed-uppers of any kind that I know of. I didn't count in a soli- tary stalk of celery that I overlooked yesterday when I was preparing celery for dinner. Nor did I mention the for- lornest dab of all--a couple of spoonfuls of creamed carrots. John likes them. 1 don't. So we have them once a week and there are always some left. "Take pity upon me (and if others would be as frank you would have the same story fron them) and tell us how to dispose of the dabs. - "In reading over my list it occurs to me that you may wonder how I happen to have so much on hand. I can hear you suspect thet we must be lavish liverg to have so many vegetables at & meal. "Dear lady! the list has been growing for a week! I keep every one of the dabs on ice, or in a covered box on the outer window-sill. "All are fresh, If they were spoiled, there wouM be no ein in dumping them into the sinful garbage pail." JULIA K. M. (Camden, N. J.). I ought, perhaps, to blue+pencil that letter, for it is far Beyond our regula- tion length. It is so jolly that I can re, bing eo oe, AS not leave out a Hine. Furthermore, by one of the coincidences that fall too often into our lives to be called re- markable, it comes to my hand just as I am on the point of attacking the sub- ject next in order on the schedule for the Housemothers' Exchange, "What to do with cold vegetables." Of course, what I have to say is too late to help Julia in the present strait. It may be of use to her next week, and, as she says, it may not be thrown away upon other "Marthas" when confronted by an array of "dabs." The word is in- elegant, but too expressive to be dis- pensed with at this time. Begin we with the tomatoes and rice. Mixed together, seasoned, not forgetting a touch of onion juice, and turned into a tiny bakedish, or into two "nappies," they should be bestrewed with cheese and set in the oven until lightly brown- ed. Thus treated they will eke out the luncheon for two Julia has in her mind's eye. Cabbage and beans, minced, would be a valuable addition to the soup-stock pot or to today's vegetable soup. A learned writer upon food values went out of his way lately to animad- vert upon the "unclean contents of the stock pot." I am at a loss to interpret the phrase when applied to what is so often and so thoroughly cooked as to purify all the ingredients committed to it and to put to flight all fears of malevo- Comered OC LeLd Be FS Spends 28 = sen GLES. lent germs. It is possible that the cen- sor may have confused the ideas of the stock pot and the garbage pail. In my kitchen the stock pot goes upon the range daily, Fresh stock is made twice a week in summer, once a week in win- ter, of fresh bones, well cracked, and lean meat chopped. Fresh vegetables are added, and the soup kettle is thor- oughly cleansed. A certain quantity of the new stock is strained and set aside for clear soups. The rest is the founda- tion of savory broths, etc, Left-overs of such vegetables as turnips, onions and cabbage, of which but a "dab" re- mains, go into the stock pot. Ditto with remnants of cooked celery, baked beans, carrots and tomatoes, TASTE AND INGENUITY The cook who has made the composi- tion of nourishing and palatable soups a study will resent with me the asper- sion of uncleanliness and unwholesome- ness cast upon one of the best friends of the household. Taste combines with ingenuity to make the first course of the family dinner one of the most enjoyable and important. Returning to our "dabs," we note the mashed potato. Julia has enough laid ready to make half a dozen fe <ver7poola. : \ ---Sgtato Biscuits. -- Lay upon a pastry board and run the rolling pin over the "dab untii is a@ smooth sheet. Put it Into a kt ba! and work into it a few tablespova#®ls of warmed milk--not scalded!--atd a teaspoonful of melted butter, a little salt and flour for a soft dough. 'Prans- fer to the board, roll out quickly with as few cut strokes as possible into a sheet less than half an inch thick, and cut into round cakes. As soon a8 they are done, butter and pile one upon another. Eat hot. John will not ask for any other bread iz you have potato biscuits fresh from the oven for his lunclieon. Skin the two baked potatoes, and cut into dice. Heat a little butter in the frying-pan and make for another dish. Potatoes a la Lyonnaise. Slice a small onion and fry in butter. Strain the latter and put back into the pan. When hot, stir in the potatoes with a fork, and as they cook, turn them with the same. This keeps them from getting "mushy." Mix in a tea~ spoonful of minced parsley as soon as the potatoes are hot. Cook for two Vegetable Salads, Cut the celery into inch Jengths, after scraping it well. Mix it with the car- rots which John loves and Julia does not. Toss the two together with a fork, This will loosen and not break them, Cut a tart, well-flavored apple into small pieces when you have pared arfd cored it, and toss up with carrots and celery. I wish you hada few nut-meats -- to add, or a "dab" of green peas or of string beans. None of these comes amiss tn the composition of a '"Macedoine salad." Arrange a bed of crisp lettuce leaves in a chilled glass bowl; turn fn) : the vegetables and pour over ae mayonnaise dressing. ae A French dressing will do if you have not time for the mayonnaise. Try this. for a change: Quick Salad Dressing. = Stir together a teaspoonful of French mustard, a saltepoonful of salt and the same of pepper, a teaspoenful of white sugar, two tablespoonfuls of vinegar ana five of salad ofl. Continue to stir" with a silver spoon or @ silver fork until you have a smooth smulsion, Aqa > at the last, a teaspoonful of minced) minutes longer, and dish. N. B.--Never put potatoes into the - stock pot. Come we now to the most popular form into which we can metamorphose vegetable left-overs, Pore ehiu? FAL a Szlyee chives. o FAMILY MEALS FOR A WEEK SUNDAY BREAKFAST. Malaga grapes, cereal and cream, fried smelts, popovers, toast, tea and coffee. LUNCHEON, Barbecued ham, potato cakes, graham bread, fruit salad, crackers and cheese, lemon pie, tea. DINNER. Cream of spinach soup, crown roast of lamb, green peas, asparagus, rune-and- date jelly, spongecake, black coffee. MONDAY BRBAKFAST. Fine hominy with dates cooked in, eaten with cream: bacon and fried mush, rolis, toast, tea and coffee. LUNCHEON. Cold lamb (a left-over), macedoine salad (a left-over, in which cold peas and aspar- agus are served upon lettuce), tomato toast, baked potatoes, gingerbread and cheese, cocoa. DINNER. Clam broth with whipped cream on top larded calf's liver, mashed potatoes, baked beans, cup custards and cake, black cofs fee. TUESDAY BRDBAKFAST. Oranges, oatmeal jelly and cream, mince of lamb and eggs (& left-over), brown and white bread, toast, tea and coffee. LUNCHBON. Cold liver (a left-over) served with to- mato sauce, potato biscuits, lettuce salad with French mrosslng- crackers (heated) with cheese, rice pudding, tea. DINNER. - Baked beans and tomato soup (a jeft over), beefsteak and mushrooms, Brussels sprouts, sweet potatoes, browned; bread- and-marmalade pudding with hard sauce, black coffee. WEDNESDAY BREAKFAST. Oranges. cereal and oream, bacon and eggs, rice muifins, toast, tea and coffee. LUNCHEON. Savory stew of steak and macaroni (a left-over), souffe of Brussels sprouts (a left-over). fried sweet potatoes (a left- over), cake and canned (home-made) peaches, tea. DINNER. Julienne soup, mutton chops, breaded; stewed tomatoes, salsify fritters, coldslaw, eream cheese and crackers with salad, blanc mange and cream, black coffee. THURSDAY BREAKFAST. Baked apples and cream, fried scrapple, cornbread, toast, tea and coffee. LUNCHEON, Ham omelet. baked toast, scalloped to- matoes (a lert-over), apple sauce and cream, cake, cocoa. DINNER. Yesterday's soup, pork tenderloins with apple eauce, creamed carrots, potatoes, boil- ed whole, with parsley and butter sauce, tapioca pudding, black coffee, FRIDAY |; BREAKFAST. Cranges, cracked wheat and cream, salt gee Een Ol SEMO 1 Hiek Ss. E XCHANGE : i 66 ILL you listen to my tale of woe?" As I write a boy is singin that wonder my window, and I take up the yétrainy ine y seem an ignoble woe to those who &reé fn real Affiictoin. $t is no hey ak Ps oy jer L. are 1 pope that you w ig 2! ear I was ohe the. country, and kept very closely at home. My children have been educated far beyond what I over dreamod of being. My sons, now that they are grown, oclate with lawyers, doctors, etc.,, and wit to bring them here some- a. oo ae in vous n on social ugages an ike, | know * more how to Dchave in pany han my 4-yéar-olg girl does. Are oF busy to tell me bi to aet in cer- ne rcumstances, a® y would a little 1 'o begin yee my eldest daughter and I do all the housework. You may not know ww w d At {a tO entertain company in such tances. But I don' my boys to en to seek home comfort elsewhere. nd I don't pepe wee) to be ashamed of eir mother an ee ways. . Our family want have their coffee icone after pit down. I can't make a Reok teachinga m ith our old ways, Cm) rowded when everything ia put on, yot Wa have no waitress, 2 Sur hall th W. Yow shall I_act syne I fe to the door? In stmmer I go oad 1 if the Jor with the caller, How bout win or. or in ¢oo] weather, when the oor must be abut f er the caller comes in? 3. n ends whom we have had @ wit wr 10. ble with us ate so little! Relatives and ily eat heartily, a9 if the cooking were O. K. Should we lat upon vigsttora ta that which they a? x RY] Te ving fn gh erg t reply 0" } w @ y BAYS: bh leased to meet yond y i ve r-old 5 rl gaya f @ never catches t pani ee in ger 'ear lest other may say: "IT a eased to meet you' before sho hee @ 'endnce to mot dt out. A es instruct me as you would a little bat boys could entertain their new ac- quaintances at a hotel, but my girls, when they get older. could not. Iam afraid I have not expressed myseif plainly, My education wae limited, you see, and X have not much cholce of words, Let me set your mind at rest on one point: you have told your tale of woe well, with no waste of words, and even graphically. I comprehend your posi- tion all the better because I have heard the same story from other housemoth- ers, and geen it illustrated In homes from which no complaint has come. Our country is full of households in which the children have risen above their par- ents, so far as schooling and external refinement stand for superiority. When --~as happens in eighty per cent. of such cases--the parents have forgotten how to learn new ways, and lost the power lof adaptation to changed conditions, heartaches are inevitable and humilia- tions many. There need be none of these with you. You wish to learn, and are not "set in yo ways." Bake your queries in detail: 1. Have the coffee equipage on the table. Arrange the cups, etc., upon a tray at the head of the table, and set the coffee pot with:them, covering it with a wadded "cozy" to keep it hot. 2. Step to the rear of the visitor, with a pleasant word of explanation, close the door and, still chatting, precede her to the parlor. I knew one cottage dwell- er whoso staircase ran down so near to the front door that she had to step upon the bottom stair to let her callers pass into the house after she opened the door. She made a jest of the situation, even declaring to me that she "rather liked it! It offered a peg upon which to hang conversation."' 3. The few friends honored by the in- vitation to sit at your hospitable board would have showed better breeding if they had pretended hunger when they did not feel it. I feel strongly upon this subject, so strongly as to' assert here and elsewhere that "'finical" eaters should stay at home at mealtimes, or g0 to hotels. When a woman asks me to take a meal in her house, it is my duty to eat of that which is set before me, whether I like it or not. I owe it to the genius of hospitality to sacrifice personal caprice to the comfort of my hosts, You proved yourself the truer lady ~--gentlewoman--in not pressing upon them the food they rejected. They were was downright rudeness to refuse a ma- jority of them. 4. When the other varty to the intro- duction forestalls you in the conven- tional "I am happy to meet you!" reply simply, "Thank you! and I am glad to meet you!' emphasizing the last word slightly. Or a gracious intonation of the simple 'Thank you!" is usually sut- ficient. Avoid stiffness on the one side and familiarity on the other. Above all, do not try so hard to seem at ease with the stranger as to become patronizing. That is the rock upon which many nov- fces in social usages split. Patronage of anybody--be it President or bootblack is underbred. Finally, keep your eyes and ears open and put Into practice what you learn. It is plain to read between the lines of your letter that you are at heart a gen- tlewoman. Rest serenely upon this per- suasion, and ingraft upon the customs of your modest home such new "ways" as are compatible with even-.cmpered living. Don't ape the fashions vf people who~--albeit no better born or bred than yourself--have more money to spend upon the appointments and habits of house and table. J have devoted much space to consid- eration of your communication because you have enlisted my sympathies in your brave battle with circumstances; and then, too, as I said just now, Ae y log ognize in you the representative of @ large and interesting class. ---- Making "Pone" I am truly sorry for the Allentown mem- ber if she should attempt to make corn- bread for her 'Dixie'? husband from kiln- dried corn meal. Your recipe for old-time water-ground meal is all right, but if the bread were made of 'bolted'? meal it would be an egregious failure. I offer my recipe for "pone" made from bolted or kiln-dried meal; Measure the meal, pour over it (having salted it lightly) boiling water into whioh has been put a pinch of soda. Scaid the meal with enough water to dampen halt of it. Then work to a stiff dough with cold water. Wet your hands with cold water, and form the dough into eggshaped pones, tossing back and forth until you have the right form, Set a greased pan on top of the stove, ay. the pones in it, and leave it there until it is browned underneath, Then set upon the upper grating of the oven and brown quickly. Cornbread baked slowly is "soggy." Regulate the quantity of boil- ing water by the quality of meal used. Cream, or pearl, meal requires less. scalded too much, the meal will be gummy. ft too little, it will not mix and ba hard to andle. bi --_ If I failed to state that the recipe fpr Virginia pone, given by me, should be made of water-ground meal, > I hegeby tender an apology. The water-ground metal may be bought In most of our large cities at the North, It is a very different thing from the bolted, or kiln-dried, and, to the taste of those who have eaten cornbread at the South in its various forms, in- ferior in lightness and in flavor. The water-ground product is always white. Brightehing Willow Chairs Kindly aid a perplexed housewife by in- sorting in the xchange directions for washing or brightening willow chairs, Mine is porfectly food, but roiled by being stored a long time. I should prefer to wash ft, but if this may not be done satisfactorily how shall'I color it? Or is there a varnish that is not sticky? I shall watch the Ex- _change for a reply. I am anxious to do it at once. } ee : Dust the chair carefully with a soft cloth. Then, with another wrung out in kerosene, go al! over it, not skip- ping a single cane or curve. If this does not clean it, have it painted, then varnished by a man who' knows his business. I have a pair of lounging chairs of (willowware which were painted and varnished twenty years ago, and have not needed petouching since, although in active use for six months out of the twelve, mackerel, creamed; stewed potatoes, " prae ham biscults, toast, tea and coffee. a LUNCHEON, * Stew of pork tenderloms and potatoes @ left-over). stuffed potatoes, crease onion lettuce salad, crackers and ch , Cam peach tartleis, toa. i DINNER, Browned potato soup without meat, hale {but steaks, mashed Pe RES sey ag avek pudding with liquid sauce, blac ee. » it < SATURDAY 2 BRRAKFAST. ze: Fruit, cereal and cream, bacon and fried apples, cally lunn, toast, tea and coffee, LUNCHEON. We Cheese fondu, graham bread : ter, cut thin: portato souffle (a left-over), cake and marmalade, chocolate, DINNER, Fish bisque (a left-over), corned beef with egg sauce, mashed turnips, spinach, bas eres and cream with layer cake, 'black. coffee. ee Use of Disinfectants -- VERY household needs disinfecte EK ing, and the proper use of the ordinary deodorizers is knowl-= edge that every good housekeeper | should have. Not only do these useful things make a house pleasanter to lve in, but they also make it) healthful. So many good disinfeot+ ants are on the market at the pres* for the careful woman, classed under three headings? } Disinfectants which purify the water, air, clothes, ete; antisepticr that arrest putrefaction, and deodor= izers that destroy disagreeable smellse Heat, of course, is a powerful dis infectant, and boiling water may be used when it is practicable and possi- ble to reach the spot to be disinfected. When obliterating traces of disease --measles, scarlet fever, typhoid, diph=-- theria--burn sulphur in the room after stopping all cracks and crevices with newspapers, so that it will be airs tight. During the illness a sheet satus rated with a solution of carbolic acid should be hung over the doorways © even when the doors are shut, tO pro= tect the other members of the fame ily from possible contagion. Cleaning Glass Bottles ces wash glass bottles or decanters the best method is to half fill them with cold water and then add potato peelings, tea leaves OF shot. Shake them for a fow minutes then pour out the cold water and half fill with warm and a few drops Of" ammonia, rinse well, leave to drain and then polish with a soft cloth, Some women prefer a handful Of = galt and two tablespoonfuls of Vine egar, The mixture fs poured inte the bottle and allowed to stand, Then it is shaken until all marks @r@ P= 7% moved, when it is rinsed in cold water, dried and polished, To Wash a Chamois a Re wash a chamots make a lather of good white soap in soft water and stir, but do not rub, Phem rinse in cold water, shake Out) pull it into shape and lay to ary. When partly dry rub between the hands and ~ repeat the process until the chamois [* quite dry and ready for us@ otherwise it will stiffen. not obliged to partake of each dish, It UMBRELLA AS A LIFE BUOY. Two From Drowning. deleine Duprat was on the job. She was crossing the with a big green variation of the gamp--under her arm Point du Carrousel umbrella--Parisidn _ water too cold Paris, France, has been pleasantly surprised by the exploit of a stout, middle aged cook named Madeleine Duprat, who saved two lives with an umbrella, A dressranker's apprentice, 'a pretty pighteen-year-old gin, Julie Jallini, hav- ing been deserted by her sweetheart, jumped ipto the Seine. Finding the 'or comfortable suicide Ehd sel up a wail, in response to which a man--who of course could not swim --jumped into her reseye from the Quai Malaquais. Then they both began screaming, the crowd.on the hank screamed and the Fronch pelieo ran up and down gastl- culating with greet sMciency; pul, Va- when she heard the screams, and look- ing over thd parapet saw the two drown- ing people drifting in her direction, With Madeline to see was to act; she hopped on the parapet and raising the umbrella by way of parachute jumped into the water. She couldn't swim any more than the two others, but the. umbrella hitting the water concave side down held her up. The two dthers as they came. drifting down with «he stream grabbed it also and between them thay halanced it so it did not eapsize. As they were ept under the bridge an eddy brought lose 1¢° the shore, whereupon Adar os yea *hed Soyer the hank and hauled 'them ashore and hustled them .to the -nearest «brasseri®, where ponies of brandy vould: be® administer- cara When, the matler was-reported to Prefect Lepine of the Paris police he wrote a letter of congratulation to Ma- deleine, and it is understood that the municipality of Paris will vole' a sum of money and a life saving medal to her fer her original exploit. pipe meet ok rate tee THE GAME, Miss Gushingion---And. so you Were perm in the country? Hesy you must have enjoyed the game of hiding in ihe Parn when you were a boy. Mr. Phatmerson--Well, no, I cannot say | enjoyed "il very much, You gee, vv father did the hiding, and all I did jump and yell, Wis to TOLD BY GESTURES. Silent Vestimany of a Deaf Mate tn a €rench Murder 'Prial. A murder trial at Bordeaux, France, in which an innkeeper, his wife and two. accomplices were charged with Kile ling a customer was the occasion of a dramatic scene when one of the wit- nesses took the stand. This witness, mamed Lacampagne, was a deaf mute ignorant of the ordinary finger langu- age. His brother-inaw and two of his friends appeared to translate his ges- tures into words, but their services were really unnecessary, so clearly did the express himself by that ant ce mimicry which is sometimes the ac. companiment of speech but here be- carte ifs substitute. During his evidence the deaf mute, who had been the handy man of the inn, always designated the victim by sucking in his cheeks against his teeth. the landlord by shaking his fist -- his employer's usual method of speaking to him--the landlord's wife by pulting his hands to his hair, one accomplice by curling his moustache, and the other by striking an imaginary match on his trousers, as this prisoner was @ smug- gler of matches. ; Then with short abrupt gestures, as/ clear as they were rapid, he told his story, how the landlady sent Aim away on an errand, how he returned to find the door locked, how he éntered by the cellar door, saw the rae saw one murd washing a blood glai ham- ecg rachael cw hands, and the landlady embraaing her husband as if to thank him for whaf he had done, The landlord caught sight ef him and dealt him a vielent then, changing his mind, made to him to help to gel rid of the bod) Ad this point the landlord, who clearly followed the deaf mutes story, broke in with "That's a 'He! That's a: lie! Lacampagne turned, looked-- in the landlord's face, then stamping his foot he raised his hand and stood in the game solemn attitude tn which he had taken the oath. This evidence. and a confession by the mustache wearing prisoner were enough to convict the eccused, The landlord and tho match smuggler ward sentenced to death, the others to Im: prisonment for fifteen Years. aa Soy "Did you hear about f¢aac?" vot age fo. him?" 4 ' apenlg taken gwiy lagt 'Yt, a foo vy didnt he have It wite's name?" = "Marin" said Mv, Quightys SniGeiiaa his hone In some exclemente=. aaa you to.promise me nolo Jook at the papers for the next. thre months! ted "What fore? wondoringly asked Mrs; Quigley. "T have just' been nominated Tors public office," he faltered, "and 1 don't. want you. to find out ype iin of @ man 1 really am." ~ -- ee ed ' Mr, Smith, fond of @ Joke; sald to. his wife the other day: "I believe there ig a special Providence which provegts. bricklayers' laborers. Uo you DOW: thdb only yesterday one slipped off a t ladder and was net hurt ip i t degree," "Thal sounds al gifaciions," sald Mrs. ee Re ere wee NO arvellous abow the wi il Of Tho Theat rung." a