a a ee ot Se eee OA IN ONAN ONY Ne Be UN ALN ie AIPA ' $ de U1a0a/ e ! a " =. P bake 3 Ps 7 At = a tlle wim Si Aestinc m Ari tyes tea tae ayia mal 5 rb * ; Mer Miractive Wag to Jerre Mone had Clery $ 8 A nation we understood little of ?¢ the potentialities of salads until fC i comparatively few years ago. Those of us who have passed middle life recollect vory well when the heavier salads, such ag chicken, lobster and salmon, were the only dishes of the sort wo would have thought fit to offer ~ * at a supper or a luncheon.. When we had green salads like lettuce we served them, as we did tomatoes or cucumbers, as a sort of side dish, and never gave much thought to their value in the dietary. : With the adaptation of French cook- eas : : ery which has taken place in the last : ee SR AR a A SP twenty years we have made a decided You WELL Poe LogeteZ change,and now on many tables we have ; a variety of salade that would do credit { to a Parisian chef, Not only the heavy pieces, Arrange each vegetable by it- 4 palads such as I have mentioned, and self on a platter or in a bow! which has tomatoes with a score of different Kinds een jined with lettuce leaves. Put a of stuffings and cheese salads, but we | prench dressing over all. bave learned that few are the cooked When this is served with cold meat it vegetables which may not be made into jokes an acceptable luncheon or sup- an acceptable salad and that there are per for a warm day. more green things which are good with a French dressing than we would ever Dandelion Salad. have dreamed of. The housekeeper who Select the younger and tenderer leaves has outdgoors to draw upon need never and stalks of the Gandelion, pick it be at a loss for an acceptable salad. over and wash it wel. Drain it and dry To the woman who has not had much within the folds of a clean dishtowel or experience in this line I would say: napkin. Heap it in a salad bowl, mix~- Never be afraid to make experiments. ing with it a hard-boiled egg cut into By this I do not mean that you are to small pieces, and pour over it a French gather your green things at random. Be dressing, to which has been added a gure that they are wholesome and pleas- few drops of onion juice.- Mix the salad " ing to the taste and then go ahead. well with the dressing. This is a whole- > Study new combinations. You will find some salad for the spring of the year you will put together with success vege- and has a little bitter tang about it that : tables and fruits and meats you had is not unpleasing to the palate, r ever imagined would be satisfactory : ? n eatin, Bear in mind that while Dandelion and Beet Salad. 3 there are some things which will not Prepare as directed in the foregoing mix, there are many more that will, recipe, but instead of the hard-boiled y and that, given a little culinary sense C88 mix minced beet with the dandelion and a perception of the fitness of things, just before adding the dressing. Cu- you will have little trouble and much CUMbers cut up fine may also be put glory if you open novel paths in salad- with the dandelion in place of the egg making. or beet. For hot weather green salads are Spinach and Egg Salad. expecially desirable and have the Cook 'the 'apitiach., chop it very fine. prime recommendation of cheapness KeanGH while hot with: butter. salt and as well as wholesomeness. The fol- ebper "and anda" ittetream. Set <it lowing are worth trying: aside to cool. When entirely cold form Young Beets and Peas. it into little nests with the spoon and / Select young beets of uniform size, hands, laying these on a flat plate. In boil and peel them. Out of the cen- the center of each one put the hard- ter of each cut a round or a square, boiled yolls of an ees. Cut the whites making a sort of basket or box of into slices and garnish the dish and each one. (The piece remoyed may 5° Spinach nests with the rings. Serve be put away for another sort of sal- with a French dressing to which you ad.) When the beets are cold, fill have put vinegar in the same proportion them with boiled green peas, place 8 the oil. each beet on a curled lettuce leaf and Should you wish you can serve the serve with French dressing. nests on separate plates, one for each guest. They are a little difficult to a Young Beets and String Beans. handle, unless one seryes them with a a Prepare the beets as in the preceding ~ pie or fish knife. a recipe, but instead of the peas fill them z oith boiled string beans ban into half- Asparagus and Egg Salad. : s inch lengths. These will be almost as Boil the asparagus until done and cut eaten in summer. At a dinner it is, to A pretty as the first salad and quite as the tender part of it into short lengths. my mind, nearly as much out of place -_ good. Serve with a French dressing, Arrange this on a dish, lay rings of as would be a dish of lobster or chicken hard-boiled egg over it and place the salad. The green salads do not impose ( Vegetable Salad. hard-boiled yolks, unbroken, around the an added burden upon the digestion al- : For this almost any cold boiled vege- base. Serve with a French or a mayon- ready taxed with solid food, and even 2 tables may be used--string or Ima naise dressing. at supper or luncheon are better hot- 4 beans, green peas, cauliflower, beets, If I give a choice between the two it weather dishes than heavy salads of : potatoes. It is for such a salad as this ts only because some lovers of mayon- meat and fruit. ; that the left-over hearts of the beets naise insist upon having it on any salad. ra May serve. Cut the potatoes and beets It is far heavier than French dressing, 7 é into small dice, the beans into half- less wholesome and is, moreover, un- Mantre Hartand inch lengths, the cauliflower into little suitable for the light salads which are , 7X The Housemothers Exchange HAVE been married but six months, and, having had no experience in the i art of cookery, I find housekeeping quite a puzZle, especially the matter of meal-getting. My husband earns $11 a week, and I must make things "go" on less than that af I can. The food question comes upper- most. I have tried the "menus for a week,' and I am in debt before Friday. Our breakfast never varies. My husband has bacon, an ogg, a cereal,-coffee and fruit when in season. Dinners and suppers are certainly a problem. Kindly suggest some simple dishes that are yet nourishing. I am but 19 years old. We have no relatives near to us; no one upon whom to call for ad- vice. And everything is so frightfully ex- 'pensive! Fortunately, we do not care for ples, but we do like puddings! If you can help us, you will earn our éveriasting gratitude, : Two regrets arise in the mind of the practical housemother In reading a let- ter that is pathetic from the first to the Jast Mne, namely--that child should not have married at nineteen, and she ought to have had some knowledge of house- wifery before she became a poor man's wife, It 19 as If her John had applied --they must pay rent, buy fuel and the hundred etceteras that go into daily liv- ing--and all for $1 over $10!. Somehow that way of stating the sum makes the case sound more pitiful yet. And the feminine babe has been trying to make both ends meet around the Weekly Family Menus, published in this Corner! I could say, "Heaven forgive me for writing them!" when I reflect upon what the effort has cost her. t She asks me prettily--as my grand- daughter might plead for a doll's bicy- cle--for "cheap yet nourishing dishes." I am glad that eggs are dropping in price. Her John likes them for break- fast. Let her, once in a while, feed him with them for dinner, having taken the meat-edge from his appetite by a vege- table soup. Does she know how savory are fricasseed eggs? Three would make a dish for her and her husband. Boil them early. in the day--hard! They can- not be too hard, Throw them into cold water and leave them there until you are ready to cook them. Then, take off the shells, and slice crosswise about a not eating apples) will make that. Wash and peel them. Put the peelings over the fire in just enough water to cover them, and boil fast while you preparé the rest of the pudding. Do this by cut- ting the apples into bits and putting them into a bake-dish, sprinkling each layer with fine crumbs, sugar and a dash of spice. When all are in, put a few dots of butter on top. Now take the tender parings from the fire and rub the pulp through a colander back into the water in which they were cookéd, Sweeten this and pour over the pud- ding. Cover the bake-dish and cook half an hour. Uncover and brown light- ly before spreading with the white of egg, whipped to.a meringue, with a tea- spoonful of sugar. Shut it up in the oven for two minutes. Eat hot or cold. If not sweet enough for John's taste, sift sugar over his "help," Thirty cents will cover the cost of that dinner--or forty, if you add bread and butter and a cup. of 'tea or coffee, "Very plain fare,' you will say! True, but $11 per week is a plain fare income: fruit Lakes a Ceieshing: spoonful of salt. Stir into this mixture enough flour to make a moderately stiff batter, and beat in the open air, with long sweeps of the beater that bring fresh air into the heart of the batter every time, until it is lukewarm. Then add the yeast. This well worked in, stir in. flour until you can knead it free from the floured board. Set it to rise until light. Then mould into loaves, and when they have doubled their original bulk, bake in a steady oven. This quantity will make four loaves. 2. For earache: Home remedy--Saturate a piece of aWsorbent cotton with chloro- form; put it. Inté the bowl of a perfect- ly clean pipe; fit the stem in the ear and blow the fumes through the bowl into the ear. It will give relief almost. im- mediately. 3. To' remove machine grease, with kerosene. 4, When angry, wait until tomorrow hbe- fore "relieving your mind." sponge none If I might append it would be: Never get an- gry upon paper. If you must relieve All your numbers are. good; better than No. 4, BR ee Canning in Cold Water I think you once asked your Family to report upon canning in cold water. I put up pie-plant in that way, and success- fully. We had nice rhubarb pies at Christmas as the result, I did not have the same-tuck with tomatoes; I imagine because the jar was not air-tight. I also noticed a question as to the way to avoid 'the smell of frying pancakes from penetrating to every part of the house. I do not have that trouble. I heat the griddle piping hot and scour with salt before baking. Consequently, there is no smell at all, even in the kitchen, = See re T thank you for twrning in your re- port, and congratulate you upon the success of the experiment. I am still waiting anxiously for the story of suc- cessful cold water canning with to- matoes. My cans were air-tight--test- ed and true. The tragedy of the toma-~- toes has already been told in this corner, The memory is a horror, Iz CL rap OP, LA LISESCRACE £72 ! AAD Mayamaise Dressing: § Sascarein in. ew samnnecwader Se Family Meals for a Week SUNDAY BREAKFAST. Grapefruit, rice boiled in with cream, fillets of flounders, toast, tea and coffee. LUNCHEON, Cold mutton (a left-over), a baked welsh rabbit, saratoga chips, fruit, salad served in banana skins, toasted crackers and Swiss milk eaten popovers, cheese, chocolate blane mange and cream, cake, tea. DINNER, Mulligatawny soup, roast beef with Yorkshire pudding. souffle of onions (a left- over), macaroni with tomato sauce, tipsy parson, black coffee. MONDAY BREAKFAST. Stewed prunes and hominy eaten with cream, bacon and sweet peppers, French rolls (heated), toast, tea and coffee. LUNCHEON, Scclloped clams, baked toast, stewed po- tatoes, graham bread and cheese sand- wiches, cake and jam, cocoa, DINNER, Yesterday's soup with okra added, beef a Ja mode (a left-over), mashed potatoes, fried salsify, custard pie, black coffee. TUESDAY BREAKFAST, Oranges, cracked wheat and cream, scrambled eggs, muffins, toast, tea and coffee. LUNCHEON. Cold beef (a left-over), potato puff (a left-over), lettuce and tomato salad, crack- ers and cheese, hot scones and honey, tea. DINNER, Cream-of-spaghetti soup with Parmesan cheese, veal stew with dumplings, spinach, scalloped tomatoes, _ bread-and-butter pud- ding with liquid sauce, nuts and raisins, black coffee. WEDNESDAY BREAKFAST. Fruit, cereal and cream, bacon and fried mush, graham bread, toast, tea and coffee. LUNCHEON. Cod steaks, stuffed potatoes, corn meal mufiins, lettuce salad, crackers and cheese, tea. DINNER. Cream-of-spinach soup (a left-over), miut- ton chops en casserole, stewed celery, string beans, prune whip and sponge cake, black coffee. ; THURSDAY BREAKIAST. White grapes, hominy and cream, creamed cod (a left-over), white ané brown bread, toast, tea and coffee, t LUNCHEON. ! Savory stew of mutton and green peas (a. left-over), fried potatoes, macedeIme salad i (partly a left-over), sardine -- sandwiches, cornstarch pudding with hard sauce, tea. DINNER. Beef grayy soup with barley, fricasseed chicken, boiled rice, cauliflower with sauce tartare, cottage 'pudding, black eoffee. FRIDAY BREAKFAST. Fruit, cereal and cream, fried. smelts, graham biscuits, toast, tea and coffee, LUNCHEON. Breaded and baked sardines on toast, po- tato salad, peanut sandwiches, crackers and cream cheese with gooseberry or currant jam, cake and cocoa. DINNER. Clam chowder, baked halibut with bearn- aise sauce, whipped potatoes, spinach, suet- and-raisin pudding with lemon sauce, black coffee. SATURDAY BREAKFAST, ee Oranges, oatmeal porridge and eream, bacon and eggs, rice muffin, toast, tea and cc ffee, LUNCHEON, Scalloped halibut (a left-over), potato bis- Lemon pies are entirely different from either cheesecakes or transparent pudding. = My native recipe for transparent pudding (150 years old) calls for the juice of one lemon and the grated rind of two. The same mixture, when baked in pate pans, was called "chess cakes" by some. I hear now, for the first time, that citron was used as a substratum. But why not? The most conservative of Old Dominion house- mothers did not maintain that there was no other way than hers. On the contrary, the 'sisterhood borrowed freely from one another, crediting the new recipe to the donor in those curi- ous old manuscript books we treasure now as we:would rolls of Egyptian papyri. An "Incomparable" Dish Some years ago I cut a recipe from the Exchange for a veal stew with dumplings in it. I think they had no shortening in them, I have lost the formula and I for- get just how the dumplings were made, They were the very best I ever tasted, Knowing that they were in your veat stew may help you to recall the. formula. They were in an article upon ways of ecoking veal. My husband is as anxious as myself to get those incomparable dump- lings again. Will you favor us? ae . (fee After dilige search through book and cookery manuals I have alighted upon what) I hope may be what you refer to. Is this the recipe that found distinguished favor in your eyes and in John's: scrap Dumplings for Veal Stew. One cupful of flour, sifted twice with a teaspoonful of baking powder. Half a tea- spoonful of salt, half a cupful of milk: one teaspoonful of butter, Rub or chop the but- ter into the prepared flour; wet up with the milk into a soft dough; flour your hands A cuits, lettuce and celery salad, crackers and cheese, warm gingerbread and chocolate, DINNER, Potato soup, chicken ple (a left-over from Thursday), rice croquettes, splbach a la ereme (a left-over), sweet potato pudding (cold), black coffee, A Few New Wrinkles for Cooks ; LEANING utensils after using c. them for onions has always been an important question with housewives, for it seems almost impossi- ble to remove the trace of the extremely odoriferous vegetable. This is espe- clally true after having used a steel knife to pare the onion, because, be- fore the knife is used again, it is necessary to clean it, and yet mere water does not seem: to have any ef- fect upon it. It has just been discov- ered that if & paring knife 1s run 'through a piece of raw potato the odor will be entirely removed, and as this is such an easy method, it will Surely be helpful to those women who are interested in household af- fairs. It manage tions of do not This has always been cook cabbage enter the a difficulty to cabbage and rela+ so that the fumes rest of the house, done. by covering the the vegetable is cook- ing with a large piece of bread, This to absorb all the odor and keeps the master of the house in ig- norance of what is being prepared for his dinner. to may be pot in which seems Modern and Improved Bathroom Fittings THE progress of civilization marches on, the fittings of the modern bathroom are improved every year. The very latest arrange= be for the place of a bookkeeper before rice td an inch thick. Break a fourth Next week I will give you a recipe for your mind by getting upon a fellow- Cheesecake and Transparent ae pi seaaet eee daca aheee eee ments are made of porcelain, There (3 he could add up a line of figures in sim- aati, le wot 4 the white to go into the a buted ares that. will make a dinner peing's mind, write the. letter and a 4 Doiling water. Cook for ten minutes, They are porcelain medicine closets, por- Ne ple addition. pudding John likes, beat the yolk and and a luncheon,' and cost but 18 cents. "hold it over until next day, Read Pudding should be ready at the same time with the -- celain stools to replace the wooden . aah, teat panel. hate S Peeing child I dip the sliced egg into it. Next, roll the in all. it carefully then, twice, and the You published awhile ago "a recipe for math pene net ebb ii ai dectoap. chairs, and even towel racks are t used to hear the politidally disposed any in cracker-crumbs; set in a cald wis ; chances are one thousand against one Cheesecake." oT never heard of. Sheese- This and the accompanying recipe made of this. immaculate. material boys sing a campaign song of which I : algtens el vie hour and fry to a light Suggestions and Recipes that you will not send it. acer Paebat dew' toch toy Vigisian tebe for 'veal. stew Are taken. from -m3: 80 that théseatinplements tune eee ~~ oben ae te ; ~ Pe ae al sen seat oh 1. Herewith please find recipe for mak- T wish "Mrs. S. H. W." would add cestors, that calls for eggs, sugar, bute Pe au snge erly fate eed ce hipteat too slippery on which to rest towels, "Leave vain regrets for errors past!" Siar nf eee mnt sh, pouring about ing aerated bread, asked for in a late to her recipe for aerated bread defi- fan nutmeg , Wine. 'a lect that I published them in the Ex- oaks Subine aia. eden. nites Neon ae Wwe: geod advice, mo taiter what ee Ne MERE alice oF aravy; | eieeus ct abe, macbeaye Rite instruction" as to the quantity of -- fut*not with Jemon-peel and juice, It must Change. If I did, the recipe was mine, 507" ° 8S, party said it. It is as good now as then. about she Angles oF Wtale Dread and: 1677 Acrated Bread. yeast to use. This ts, I think, the have, thin slices of, citron lata talokly on having been extracted from this, one ned and covered with a thin layer Our babes in the wood are married, and hailed r sbck aes It is good! Serve OE Sr ee a ra : first recipe we have had for the bread aS Worsiaade pwateriisinn rind is of my household series. Try it ana Of Cork, whieh keeps them clean and they must live on $11 per week. Thatis a4 acai Betty priliry bie follow with 4 plete shee mille: ORS ananeaeenin: named. We would make it as explicit Rest for this purpone. 1 the icp hota Jet me know if I have found the right énders the bathroom as sanitary a& ~ pples (cooking, each, of sugar and of butter and a tea. © a8 possible. "eh, ai sepriis bE | haltiwatert: ond' uhitnee er. thing. it is' possible to eae é > Pp oO half-water an 1a g make ith: a ~ Ps FATE OF MIL ; sip aa Sioa 2 SOs eee age ; : fete eo : ss 5a, pen SAR Oe ase aaa 7 TE OF Mil aghiroug UNIFORMS, Shinty SP pele Se apace surat eer From the bazaars they purchased by. the natiyes. 1 have seen for the last twenty-five years have heen liberated four hundred ¢f the six hun- the sweet odor from the pans, the pig pe PROD Dey he Pd sot epiniet be vent Gite "witioeor: find their way into the far interior of the the blacks of Africa solemnly walking purchased by Mr. Hyman, dred from the Jatge cage, 'tailed leader descended, follgwed hy ty ) ce orn. by European Regi- sist 0 jackets lately worn by the Kaiser's country, and explorers*and. travellers aout with European waistéoats bultoned : Re nc Pa SSSR They scampered about the deoks of olbehs.® Chatter and screeching, they : ments Sold to African Monarchs, Seas and lying alongside of them have often related how they have met a 'up beliind instead of in front and even 'HE MONKEYS MUTINIED the vessel, challering 'wildly. < For (we edarouree ake brandy 'and. m0lasses . : The world's biggest old clothes shop is ater Piahseasel tna anit ean oie native nite in- Central Adrien "wearing" ain wear? ladies" costumes. 1 have OE ee Set pees Guys there was no rest-among the of Soon Were were four hundred monkeys a be found in the London thoroughfare oo eading German hotels. costume that put them in mind of & Life- seen enormously big fellows wearing Rous Handlbed. "Tonic Pusccusion' of ficers or Crew, Parties of the monkeys, slaggering.« This ended the trouble, for 3 of Houndsditch, It is presided over by Mr John Hymarfwha has rightly earned the title of the Pringe of Old Clothes, for it is to this individual that the Lord Mayor of London, our army officers, our ? soldiers, sailors, policernen and postmen ' send their costumes when they have no further use for them, says London Tit- Then, not only d6 all the old clothes of this country find their way here, but » firm has established agents all over he Continent, atid Woekly Targe ship- ments of the most miscellaneous gar- ments you ever saw wech the Prince of Old Clothes from his representatives on the Continent, Ip ese cornw you will i ae But the showy military costumes and the piles '6f frock coats you see in the shop one day will be gone the next. In- deed it is, surprising how quickly the goods are/disposed of, and it is here where the romance of the whole busi- ness lies. Mr. Hyman is not only the Prince of 'Old Clothes, but he may also well be called the costumier to the dusky / monarchs of Africa. The goods are sent abroad in huge bales, each bale contain- ing from'200 to 250 articles: From 300 to 400° bales are stnt'as a rule every ménths . They @ fo alt parts of the world-- Africa, Asia, India, Chima and far'aw ay Japan. They are eagerly bought up by notive Waders, who sell them in the Ort guardsman's uniform minus, perhaps, the belt and badly in need of a little pipe- clay, but nevertheless much prized by the owner. Explorers and travellers often call at the old clothes establishment and secure & quantity of'showy, wearing apparel. They find it. makes idea] presents for native kings and chiefs... Said one well knewn traveller to the proprietor the other day, "There is nothing like a showy toilitary coat to get a black king to allow 1ou to lake your parly through his coun- ae 'l have visited most of the great Ori- ental baziars where our clothing is sold," said-Mr, Hyman, "and I have watched with rouch amusement our goods being garments .that for the life of me I could nol imagine how. they managed to get into them: and am afraid when they tried to take them off some of the stitch- ing must have given way." bree enough, the shewy costumes wern by the Lord Mayors of London do not find such a ready market abroad as the ordinary tunic of a private soldier, This is probably on account of its price, After his nomination the Lord Mayor has t& purchase his official costume--s mag- nicent vig of sik stockings, buckled boots, gold faced coat and cocked hat-- which costs about £60. At the end of his term of office he disposes of it to the secend hand dealer. The official cos- tumeées worn ky London's Lord Mayors. ~ Steamship Brauntels. Four . hundred drunken monkeys, staggering about the decks of the Brit- ish steamer Braunfels, which arrived at Philadelphia recently, from Calcut- fa, served to banish ennui from the lives of the officers and crew on a dull Sunday at sea, The condition of the animals was the result of a prank three days ago by Lizzie, a pet baboon, which has been aboard the Braunfels for two years. Evidently sympathizing with the lot of the several hundred members of her family, Lizzie, who had the freedom of the vessel, made her way betwean decks where the monkeys were confined, and led chiefly by a crafty simian. knew as the pigtail monkey, frequently rush- ed down on the decks, picked up a be- laying pin or other "handy object, and quickly climbed back up 'the rigging. Then, when an officer or member of the crew walked across the decks, the their belaying animals would let fly pins or other missiles. Nothing could be done to round up At last, as the ship was being towed up the river this morning the captain decided on heroic measures. He took a large quantity of molasses, mixed it with three quarts of brandy, and putting it In pans placed the mutinous animals. it about the decks. All hands disappeared, Attracted hy about Sy yhas,": just: fis-soan. as cany.ashowal signs of , stupor ihe animais were picked up and oa placed in the cage, eis 8 prisoneyy tno. ; nea : wee sé WISE PREACHER, "Tommy, you have been to church two Sunday momirigs in succession. Thatis deing splendidly--for you." "Yestn. Last Sunday ihe preacher was going t talk about Jensh an' the f. whale but he only talked about Jenah, _ Saje@ Bed proach the rest! of it to-day, T had to go again to-day to hear