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     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]

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It is a food itself, made of the genuine Professor Horsford's
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Its action in the dough is thorough, producing superior Cake, Biscuit,
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  [Illustrated Advertisement]

     LOWNEY'S
     COCOA

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There is, however, a wide range in the _Quality_ of cocoas.

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       *       *       *       *       *




     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  BLANK ENCLOSED FOR THAT
     PURPOSE



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     _The Science of Controllable Environment_

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       *       *       *       *       *




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 Beatrice (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, Puree 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




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The food products considered in the recipes are such as the
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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
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     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
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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
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     =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

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     =Chemistry in Daily Life.= Lessar-Cohn                       1.50

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     =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 Encyclopaedia.= 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. Yeo, 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.
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     =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.
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     =How to Feed Children.= Louise E. Hogan                      1.00

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     =Laundry Work.= Juniata L. Shepperd                           .60

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     =Many Ways for Cooking Eggs.= Mrs. Rorer                      .35

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     =Menu Book and Register of Dishes.= Senn                     2.50

     =My Best 250 Recipes.= Mrs. Rorer                             .50

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       Janet M. Hill                                              1.50

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     =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

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     =Vegetable Cookery and Meat Substitutes.= Mrs. Rorer         1.50

     =Vegetarian Cookery.= A. G. Payne                             .50

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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 cafes 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 mediaeval
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 MEDIAEVAL
   CHARITY]

Rumpelmeyer's might be considered a glorified cafeteria, and the great
moment of your visit to the cafe 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 glaced 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 cafe 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 cafe 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 <DW44> 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
cooperation 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 cooperated 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
cooperative basis, with the understanding that after all running
expenses were paid and each contributor had a certain share of profit,
proportioned to the amount of surplus material he contributed, all the
remaining profit was to go for the improvement of the town.

The "Kitchen" is now three years old and every visitor coming to
Podunk naturally wanders into the pretty new library on Main Street.
The sweet-faced librarian is always cordial and tells you with
unmasked pride that this is the first library built of fruit and
vegetables.

But complete regeneration came not to Podunk, until the Culture Club
became an active organization, impelled forward by the brain force of
the women of the community. Given a margin of leisure, it was
demonstrated that culture will flourish as persistently in rural
districts as in city precincts. Shakespeare and Browning were not
neglected, nor were Wagner and Mendelssohn.

Nature study, Domestic Economy and Civic beautifying opened new and
broad avenues of culture, and classes in these subjects were held
every week. The women of Podunk began to know their birds and to call
them by name. The church suppers took on a new aspect, for the
dietetic unrighteousness of four kinds of cake and three kinds of
sweet pudding, at the same meal, was openly discussed and frowned
upon. Deacon Wyburn, who had a tooth sweeter even than Jack's,
declared, at first, that this was heresy that should not be allowed to
enter the sanctuary. But regeneration came to the deacon as
indigestion departed.

And all of this happened, because Jack saw the need of an emancipation
proclamation and the people of Podunk availed themselves of its
freedom. I have always said that Jack was a man among men.




Fate


     Great men live in word and deed,
     Tho' the hand that sows the seed
         No harvest knows.
     Fixed as is the rolling sea
     By its bounds, so this shall be
         To thee and those;
     Something lost and something won
     E'er the life that hath begun
         For thee shall close.

           --_Grace Agnes Thompson_




Out of Chicken Pie

By Helen Campbell


"The point is," said the young woman, "never to spend any time in
self-pity and never mention one of whatever afflictions may have been
apportioned to your individual self. The first takes your strength and
spoils any good work you might do. The second is a bore to your
friends and destruction to self-respect. In the first grip of things
it is possible one may send up a howl. But at that or any other time,
no matter what the impulse, Don't!"

Was she a young woman after all? For, as she brought out the "Don't!"
staccato, I looked again. Really she seemed more like a nice boy, well
up in athletics, and as far on in general college work as athletics
permit. Her hair was short, cut close to her head, yet curly, and
though rather a dark brown, yet showing gold where little tendrils had
their way, here and there, behind an ear or on her slender neck. Her
hands were small, of course, for she was a Southern woman, generations
of whom had no need to use their hands in any coarsening work, yet
could and did use them in delicate cookery, preserving, and the like,
and knew every secret of cutting and generally overseeing the garments
for a plantation. Delicately formed, straight as a dart and with the
alert expression of a champion tennis player, she stood at the gate
into the chicken-yard, and smiled a delightful smile.

"I shouldn't tell you one word," she said, "if you hadn't come from so
old a friend. Oh, privately I would tell anyone interested, but
printing is another matter. It will help, you say. I'm sure I don't
know. Perhaps, but I somehow seem to think most find out for
themselves, perhaps by a good many experiments, just what to do. But
I will tell you just how it began with me. Nellie has told you, I
don't doubt, that I was left a widow with three children. We had lived
in town, after my marriage, in a rented house. When my husband died
and I presently summed up my capital, it was, first, the children,
then, not quite two hundred dollars left in the bank after the
expenses of the long sickness and the funeral were paid. Added to this
were nine hens and a rooster that I had kept at the end of the little
garden at the back of the house, our cat and dog and about a
fortnight's supplies in the pantry. Our clothes, too, were in fair
amount and order. That was all. Lots of people came to condole with me
and tell me what to do, but not one made what seemed to me a really
practical suggestion. I knew what I could do, or thought I did, which
amounts to the same thing, if you really go ahead and do it. I did it.

"The first thing was to move into the country, where I had longed to
have the children. It isn't country now exactly, for the station is
not far away, but the house was out of repair, and I had the option of
buying it at the end of the year, if I wanted it then. The owner
couldn't do much and was glad to think it might be off his hands, and
I took it for eighty dollars a year--this to include a few repairs.

"There was a big garden, not tended for years, not a fruit tree, and
the four acres outside the fenced-in garden one mass of brush. My next
neighbor was a farmer from the North, come South for his health and
getting it, and he took an interest from the beginning; he ploughed my
land for me, and agreed to go over it with the cultivator when it was
necessary, but I must first manage to rake up and burn up all the
weeds and sticks, etc. The children helped me and we made a spree of
it. I bought a cow of him, a good one, and, as one of my hens had
begun to set on a box of nails, decided she should have eggs. He had
some fine, pure-blooded Plymouth Rocks, and mine were Wyandottes, just
as good and no fear as to crossing breeds, and so I started in. What I
was after was broilers, and if broilers wouldn't support us, why there
was something else that I felt sure would, and that was chicken pies.
You smile, but let me tell you they weren't everyday chicken pies. Our
old Dilly on my father's plantation was a champion chicken-pie maker,
in demand for every wedding and general church entertainment, and she
taught me just how, swearing me to secrecy long as she lived. So I
watched her many times, realizing, at last, that it meant using the
very choicest material straight through. No old hens simmered all day
long to make them tender. On the contrary, she demanded the choicest
broilers, and she made, not exactly puff paste but the most delicate
order of pastry to put them in. To season to a turn and with no
variation, and to have the gravy smooth and rich, these were her
secrets, and I learned them so thoroughly that after once sampling
them there was no further trouble as to orders. I sent little
individual pies to every hotel and restaurant in the city I had left.
I had bought a good cow, as I said, and soon bought another, to have
plenty of cream, for that was one important item in the pies, and as
the work got too much for me alone I presently had a girl to help, and
at last another, all of us doing steady hard work, but liking it. I
raised the chickens, you see, though I often hated to have them
killed, and by this time we had small fruits, and all that grows in a
well-kept garden. The children helped as well as went to school and
were rosy, healthy creatures, my comfort and joy, and they always
have been. I never have cleared over five hundred a year, but what
more do I need? I make ten cents clear on each individual chicken pie
and fifteen on the larger ones. Specials I make as large as people
want them, but I prefer the little ones. Three sizes are made every
day, and some families, who go away for the summer, have their chicken
pies expressed to them each week and won't do without them. Some
people fuss and say they are too rich. Others want me to charge less
and say, if I would use lard instead of butter in the pastry, I could
sell cheaper. But I answer that it is my business never to fall below
the standard. Aunt Dilly would turn in her grave if she thought her
rule was to have lard used instead of butter. I made some experiments
and found it was distinctly best to stick close to the old original
text. You can buy cheap pies anywhere and they taste cheap. These melt
in your mouth. And you ought to know that two other women in the
neighborhood have specialties, too, and I taught them, for my mother
used to make a delicious chicken jelly for sick people and one woman
does that and has a big market for it at the Woman's Exchange, and
another makes cornbeef hash for three restaurants and has all she can
do. The gist of it is _good cooking can always be made to pay_. Keep
to the best form you can find, never vary, and a living, and often
much more, is certain. When women learn that, perhaps more of them
will turn in this direction. Here is the home paid for, trees growing
and yielding, children growing too, and Tom almost ready for college,
and chicken pie has done it, and will keep on doing it, perhaps as
long as I live. At any rate I should never stop doing something as
perfectly as I could for that is half the fun of living. Don't you
think so? We keep the evenings for as much of a good time as possible.
I keep a little of my old music and play accompaniments, for Tom has
a fine baritone voice and we all sing, and Edith and her violin take
the kinks out of any day's work. We have a fair little library and do
not mean to fall behind or forget what quiet progress means. It has
been a happy life, thank God! How could it help being so, with such
children and a certain sure thing to do?"

Yes, how could it help being thus with such a spirit at work to bring
it about? That was the thought as I looked at the mother, and wished
that all dolorous and uncertain women might have the same chance.
Joining the Sunshine Circle or the Harmony Club might be the first
essential. After that things would take care of themselves.




In August

Cora A. Matson Dolson


     For me a basket and a book
       Where cooling hemlocks grow;
     And, in the deep of wooded nooks,
       The spikes of cardinal glow.

     A book to bring but not to read--
       Enough to know it near,
     To turn a leaf I do not need,
       The song is with me here.

     A bird-note comes adown the wood,
       It seems to stillness wed;
     A tap, then gleam of scarlet hood
       High in the tree o'erhead.

     The Indian-pipe is waxen stemmed;
       The squirrels near me play;
     While on this bank by mosses gemmed
       I dream the hours away.




Old Age

By Kate Gannett Wells


Old age becomes more of a problem when living in it than when viewed
afar off. It is a question of economics and ethics more than of
wrinkles. It is so easy not to mind it when well, rich and beloved; it
is so impossible not to object to it when sick, poor and unwelcome. It
creeps into almost every home and, though we try to alleviate it and
succeed to a certain extent, through affection, cookery and
cleanliness, the vast majority of the world does not know how to
manage to live on almost nothing, and yet it is upon those of small or
of no means that the support of old age presses most heavily. So love
only is left, and too often not even that.

Then one wonders if one ought to refuse marriage and devote one's self
to one's parents;--or, if married and children are many, and food and
lodgings scant, shall one also house one's aged parents? If the ethics
thereof are difficult to settle when money and space are available, it
is a hideous task for decision when both are lacking.

Nowhere does the attempted settlement to remove the stigma of
pauperism from the aged through legislation threaten to be more
puzzling than in England, where after January 1, 1911, a workhouse
inmate of above seventy years and "fairly respectable" is entitled to
leave the house and receive in lieu of its shelter five shillings a
week. Is acceptance of such pension outside of a workhouse more
honorable than being dependent on Government for support inside the
workhouse? That is the question the Old Age pensioners of England are
trying to solve. Who is going to house, feed and clothe them for five
shillings a week? What does that amount to, set against the care of an
infirm, old, undesired relative who is not wanted either for his keep
or his affection, and who will only grow older? Even as a boarder of
no kin whatever to his landlady, is he likely to be as comfortable as
in the workhouse? Startling have been some of the discoveries that
have followed upon this apparently beneficent legislation.

Well was it that Miss Edith Sellers of England, of her own free will,
visited relatives of the inmates of a London workhouse, hoping to
carry back to the latter place the joyful tidings that they were
wanted in families. Alas! out of 528 such inmates only 221 had any
relatives, and more than half of that number knew that, if they went
to their kinspeople, they would not be taken in. Some who had felt
sure of a welcome were bitterly disappointed. "Old folk give no end of
trouble; keeping them clean takes up all one's time. Besides they must
have somewhere to sleep," was generally answered. One grown-up
daughter, supporting herself, her mother and brother in two rooms, one
no better than a cupboard, grieved she could not take back her father.
Other sons and daughters, by blood or by law, waxed indignant at being
urged to receive their kinsmen, even for the sake of the shillings.
They had neither room nor food for them; each generation must care
first for its own children and not take up burdens of parents, worse
still of grandparents, aunts and cousins once gotten rid of;
especially, if they were of the drunken variety, as was too often the
case.

Fortunately Miss Sellers found a few other homes which promised to
receive a pensioner for the sake of his pension, or from real
affection. After all the bitter work-a-day life in these narrow homes,
attics, cellars, two or three rooms at most, would have been more
wretched for the pensioners to bear than their blighted hopes. "To
work a bit harder," in order to take in one's aged mother, is not
possible in thousands of cases. Better to remain a workhouse pauper
and be sure of warmth, cleanliness and food than to wander forth
uncared for or to be an unwelcome burden on an overworked child.

Therefore is it that the English Old Age Pension Act does not solve
its own problem, for the infirm or sick must still be sheltered in
some refuge which should have no workhouse taint of pauperism attached
to it.

However much there may be among us of similar reluctance to take home
aged pauper relatives, it has not yet become a matter of public
investigation, though, if it were, it is possible that there would be
as much unwillingness manifested here as in England. Certainly many of
our almshouses and homes for the aged poor suggest that there will be
the same forlorn hopes shattered, if pensions should ever be conferred
instead of legal residences in almshouses.

Fortunately for us, old age is still an individual question. All the
more, then, should elderly people not let themselves get crabbed. Of
course, if other people would not nag one with being old, one would
not be,--quite so old!

What old age, whether poor, middling or well-to-do lacks is amusement.
It is lonesome to keep jolly by remembering that one's mind ought to
be one's kingdom. Meditation is all very well, but so also is the
circus, the "greatest value of which lies in its non-ethical quality."
Even if it has its symbolism, it does not mercilessly set one to
moralizing, save as a three ring circus and a "brigade of clowns"
(the result of trying to make as much money as possible) incites to
weariness. The real "gospel of the circus" lies in its democracy, in
its revealings of the power of training on acrobats and animals
through kindly persistence, and in the mutual good will and law
abiding qualities of the household of a circus. Always has it belonged
to the people, and even ministers have not been discounted for their
attendance.

It seems a wide jump in fancy from old age to a circus, and yet to me
they are intimately connected through the dear old people, poor and
well to do, whom I have known, who found in it their objective base
for amusement. To them the clown and his jokes were links in the
spirit of human brotherhood. Alas, as a pension of five shillings a
week will not permit of the circus in its glory, old age asks for the
minor blessings of five cent shows, public parks, and good tobacco.
Just to be out doors is rejuvenating.

All the more is amusement desirable, because legislation has
undertaken to set the goal when one shall no longer work. To retire
teachers, officers, workers, merely because they are sixty-five or
seventy is an insult to human nature, which rejects any arbitrary
limit save that of incapacity. The average of average people, though
perhaps unable to earn their living after seventy, are still capable
of being occupied. Therefore let the old folks work at household and
woodshed drudgery as long as they can, however irritating their
slowness may be to the young and merciless. Let the old serve also in
semi-public ways, because of their experience, even if they are not
wanted round.

It is a common saying that it is harder to resign office at seventy
than at sixty, just because old age clings to occupation as its
protection. But if with most of us, if not with all, as the years
increase, occupation shrivels and the fads or hobbies, the solace of
earlier days, cease by their very weight to be pursued,--then may
there still be amusement provided for the elderly before they become
"Shut Ins," dependent on Christmas and Easter cards for enjoyment.




Love and Affection

By Helen Coale Crew


     I love thee not, Love, though thou'rt called divine!
     Thou pagan god, whose flashing fires glow
     But for a season; then the winter's snow
     No colder lies than ashes on thy shrine.
     Thou selfish child! Ready to fret and whine
     When disappointed. Wandering to and fro
     In quest of joy, from flower to flower dost go
     Like greedy bee upon a honeyed vine.

     But thou, Affection, human art, and true!
     Fitted for every day's most urgent needs;
     Warm-glowing ever, all the seasons through;
     Mother of tenderness and selfless deeds.
     Clear-seeing thou, nor like that other blind;
     Clear-burning on the hearths of all mankind.




Three Girls go Blackberrying

By Samuel Smyth


Grandpa told Mary that he saw a few blackberries in the pasture. Mary
hastened to inform Mina that there were bushels of ripe blackberries
in the pasture. Mina hurried to tell Jane, and almost breathlessly
suggested that they go and get them before anybody else found them.
Jane thought it would be more comfortable after sundown. Mina said
that they would be gone before that time, and insisted that they go at
once. Outnumbered, Jane reluctantly consented. Mary must change her
dress; so must the other two. Much time was spent in that operation,
for it included the special dressing of the hair, also. There was much
impatience manifested by Mary, the first to declare herself ready; but
after the others appeared she suddenly thought of several things that
she must attend to. At last each inquired of the others, "Well, are
you ready?"

"Yes, in a minute," said Mina. "I forgot to put on cold cream to
prevent sunburn."

"So did I," said Jane; "and, Mary, you had better use some, also, or
you will regret it."

"I think I will," said Mary; and a good half hour has passed before
they are all downstairs again, when the old question was asked again,
"Are you ready?"

"Had we better wear rubbers?" asked Jane.

"No," answered Mary, "but I am going upstairs to put on an old pair of
shoes."

"That is sensible," said Mina. "I think we all had better follow
Mary's example, as it won't take a minute."

Upstairs they all went again; much talk and another half hour passed
when each made the declaration, "Well, I am ready, are you?" with
much emphasis on the personal pronoun I.

"Are you coming with me?" said Mary, and she started in the direction
of the pasture with great animation, when Jane inquired, in a loud
voice, if she were not going to take something along to put the
berries in.

"To be sure I am. In my hurry I entirely forgot it. What shall I
take?" asked Mary.

"We ourselves have not yet decided. Which do you think would be
better, Mary, a basket or a pail?"

"I don't know and I don't care what you take, I am going to take a
paper bag," replied Mary. "It is light and convenient, and we can
easily destroy all evidence of failure in case we fail to get any
berries."

"Thank you, Mary, for the happy suggestion. We will take paper bags.
What size will be suitable?"

"I think," said Jane, "that if we each fill a flour sack, that will be
sufficient for once. It is such a job to carry so many or to make them
into jam."

"To obviate any chance for envy as to which shall gather the greatest
amount of berries, let us take along a common, large receptacle, into
which each of us shall deposit as often as our smaller vessels shall
be filled."

"That is a thoughtful and wise plan for an unambitious person. I
assent to the proposition," smilingly answered Mina.

A bushel basket was found and all agreed to take turns in carrying it
to the pasture. At last, the procession was formed, after several more
short halts for consultation and criticism, and was finally under way
for the pasture. But when in the highway, which they had to cross to
reach the same, they were accosted by two ragged boys with, "Say,
girls, do you want to buy any berries; only five cents a quart; twelve
quarts--all there were in the pasture, every one, and it's the last
picking of the season."

"Oh dear, I told you so; I knew it would be this way," said Mary
petulantly; "some people are so slow."

"It is too provoking for anything," said Mina, "and it will be so
humiliating to return to the house without any berries after making
such a hullabaloo," sighed Jane.

"Oh, girls!" exclaimed Mary, "let's buy the berries of the boys and
divide them between us. Let's see, twelve divided by three equals
four; four quarts is a very reasonable and respectable amount for an
ordinary person. You hold them while I run home and get the money."

After the transfer of the berries was completed, the three girls
returned to the house, triumphantly smiling, and happy, with the
twelve quarts of berries. Mingling with the rest of the family, I
could not refrain from speaking about what fun it was to go berrying,
when suddenly grandpa remarked, "that four quarts was a very
reasonable and respectable amount for an ordinary person." Grandpa had
been sitting on a fence, concealed by bushes, and had seen the whole
performance.

A quick, suspicious, comprehensive glance passed between the
conspirators, when the suspense was broken by the voice of the
shock-headed boy who yelled out, "Say, girls, do you want to buy any
more berries for tomorrow?"

"How provoking!" said Mary.

"How humiliating!" assented Mina.

"I feel so ashamed I shall never feel right again. Why did we
dissemble? Prevarication is a kind of a lie; I never want to hear the
word 'blackberries' again," moaned Jane.




A Romany Tent

By Lalia Mitchell


     When you bring your pledge of a lasting love,
       A love that is fond and free,
     Oh, whisper not of a castle high,
       Or a yacht that sails the sea.
     I want no tale of a palace fair
       That towers over loch and lea;
     But a table set in the open air
       And a Romany tent for me.

     When you whisper words that should please me well,
       When you woo me, Sweetheart mine,
     Oh, paint no picture of wealth and power,
       Of silks and of jewels fine.
     And breathe no word of the jostling throng,
       For my heart would fain be free;
     I go where the woodland paths are long,
       And a Romany tent for me.

     Will you meet my wish, will you walk my way?
       Will you chart the flower-strewn lea?
     Will you curb your pride, will you keep the faith,
       The faith of my company?
     I will bear no yoke, I will wear no brand,
       But my heart shall be true to thee,
     So give me the world for a home, and love
       In a Romany tent for me.




EDITORIALS


     THE
     BOSTON COOKING-SCHOOL
     MAGAZINE
     OF
     Culinary Science and Domestic Economics

     JANET MCKENZIE HILL, Editor

     PUBLISHED TEN TIMES A YEAR

     Publication Office:
     372 BOYLSTON STREET,      BOSTON, MASS.

     SUBSCRIPTION, $1.00 PER YEAR.  SINGLE COPIES, 10C
     FOREIGN POSTAGE: TO CANADA, 20C PER YEAR
     TO OTHER FOREIGN COUNTRIES, 40C PER YEAR


TO SUBSCRIBERS

The date stamped on the wrapper is the date on which your subscription
expires; it is, also, an acknowledgment that a subscription, or a
renewal of the same, has been received.

Please renew on receipt of the  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
puree; chop the clams and add to the puree. 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.


Puree 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 puree,
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 sauted 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 BEATRICE]

Pears Beatrice

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 entree 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 deg. 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
     Maitre d'Hotel 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
     Maitre d'Hotel 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=
     Rechaufee 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, Maitre d'Hotel 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 Beatrice 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 a 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 a 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 a 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 Role 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 anaemic 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 purees 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 purees 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 sauteing 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 @ $0.621/2                 $5.00
     100 lbs. lobster @ .16                 16.00
     11/2 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
     1/2 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, 41/2 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
     11/2 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
     1/4 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

     1/2 a cup of butter
     1 cup of sugar
     2 teaspoonfuls of baking-powder
     11/2 cups of flour
     1/2 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- 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, 11/2 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                         31/2 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 11/2 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
puree; 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
     21/2 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.


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may immediately try Burnham & Morrill Fish Flakes yourself, we will
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       *       *       *       *       *

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
     11/2 tablespoonfuls of sugar
     1/4 a teaspoonful of salt
     2 tablespoonfuls of lemon juice or water
     2 tablespoonfuls of butter
     1/4 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.


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       *       *       *       *       *

QUERY 1631.--"Recipes for Lady Baltimore Cake, Peanut Cookies and
Maple-Walnut Sundae."


Lady Baltimore Cake

     1 cup of butter
     2 cups of sugar
     31/2 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 deg. Fahr. Finish as any boiled frosting,
adding the fruit and nuts at the last.


Peanut Cookies

     1/4 a cup of butter (scant)
     1/2 a cup of sugar
     2 tablespoonfuls of milk
     1 egg
     1 cup of flour
     1/4 a teaspoonful of salt
     2 teaspoonfuls of baking powder
     3/4 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 .
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 puree 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
     3/4 a cup of flour
     1/4 a cup of cornstarch
     1/2 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.


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     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_

       *       *       *       *       *

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     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
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       *       *       *       *       *


The Father

A Story by Bjoernson

     [This dramatic little tale by the late Bjoernstjerne Bjoernson
     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._


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       *       *       *       *       *

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
     10c

     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  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

     10c AND 25c

       *       *       *       *       *

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
     1/4 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 <DW64>, 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
     10c

       *       *       *       *       *

  [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  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 1/2 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

*** 