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.FRENCH MEAT ROLLS
(CONOMICAL USE OF
ROUND
I
. OP aWEFSTEAK.
Bacon and Slice of
They Afford Wolcomo
t
Chang In the Menu To
Smeke Moat. -
r m, ii .. Put meat In tne
BCOTWWlCM.w.-
with wator la me pan,
m nn nf stove until tender,
- th oven for a naif hour
of three-quarters to brown. Just as
good M "cooking In the oven all the
. riMir tev Beefsteak should
mot be salted till done and when ready
to -take from the skillet It never
should ho pounded nor prodded with
a fork la turning, as that allows the
to escape. A rouna siea.
ovar with a dressing the same
tuff a. fowl, then rolled ano
tfai with a cord and baked for an hour
Is a alee meat service.
French Meat Rolls. Take a choice
round of beefsteak cut thin. Cut in
six-Inch squares. Place a slice of
bacon on each square, add one slice
et onion, salt and pepper. Roll and tie
"or aw them up. Lay them in flat
hottomed kettle, add half a cup of wa
tor, butter the size of an egg. two bay
leaves and four cloves. Simmer slowly
for one hour.
To Smoke Meat Ham cr other
meat treated according to the follow
ing flan will be perfectly cured for
satoUag without first having stood in
sickling fluid or brine. Take ten
IMrtt of salt, one pound of pepper,
oae pound of saltpeter and three
Bounds of sugar. Dissolve saltpeter
la a little hot water, and then mix all
the ingredients thoroughly together
and rub this mixture into the meat or
mams with the hand until every part
Is well covered. The mixture must be
worked In around and under the cen
ter bone, pushing well in with a knife.
Then lay in a cool place for about two
weeks, but do not let it freeze. The
seat then Is ready to smoke, and will
prove of excellent quality.
HOUSEHOLD HINTS.
To clean a copper kettle rub the ket
tle with powdered bath brick and par
aJBa and then polish it with dry brick
dust or whiting.
When pouring out tea one sometimes
Is aanoyed to find the tea will run
down the spout To prevent this rub
a little butter round the outside of the
spout
When thin tumblers stick together.
Bad- there is danger of breaking them.
do not try to pull them apart but put
them into a pan of warm suds. In a
short time they can be easily sepa
rated. If housewives who dislike to find
worms when cutting apples would first
at the fruit in cold water they would
ad that the worms would leave the
apples and come to the surface of the
, water.
A wire basket known as a salad
shaker, or drainer, is used to dry
arsons after they have been thorough
ly washed. The leaves of lettuce often
hold the water, even after a good
ahK"g, Each leaf should be wiped
off with a piece of cheesecloth. If not
thoroughly dry the dressing will not
he evenly distributed.
English Fork Pie.
York fie is an English delicacy
whkh the American tripper never for
gets. The Housekeeper has. captured
Che recipe: Take three pounds of
lean fresh pork cut into strips as long
as your finger, six large, juicy apples,
two tablespoonfuls of sugar, two table
spoonfuls of butter, one cupful of
sweet cider and salt and mace to
taste. Have a good pie crust for an
upper crust Put a layer of pork
within a pudding dish; season with
pepper., salt nutmeg or mace. Next
a layer of sliced apples, strewed with
sugar and bits of butter. Go on in this
order untU'you are ready for the crust
having the last layer of apples. Pour
in the cider, cover with a thick crust
of good pastry, ornamented around the
edge; make a slit in the middle, and
hake in a moderate oven one hour and
a half. Should the crust threaten to
brown too fast cover with paper.
Whan nicely browned brush over
with butter and close the oven door
for a moment; then wash well with
the white of an egg. Serve hot
Sauce Coloring.
Burn sugar in a roast pan until it Is
black. Then pour a little water at a
time on the sugar, let it boil every
time till It is liquid. Pour it in a little
bottle and when needed take a tea
spoonful of this color and mix with
the sauce.
Chicken and Celery -Soup. .
Take the best part of two heads of
celery. Cut It up fine and add a heap
lag tablespoon of .rice. Cook till
soft Take one quart of chicken
broth, one pint of milk and cook all
together and season with salt and
pepper. Yoa,fcve a fine soup.
-' alalia's Pudding.
A most OBwakTfW pudding is made by
takiag oae mm 'of uncooked rice, one
cup of sugar, one. cup of raisins and
tea cups' otwmole milk, measuring all
la same 'steal cup. Stir together and
hake U well-heated over for 2ft hours.
Do sot sttr while baking. This makes
for six or eight people.
Baked Mackerel. . -Soak
salt mackerel over night to
remove mine; wash well, butter pie
flea, roll mackerel in flour and put in
itaa, akin aide down; cover with milk,
add few small pieces of butter and
hake 46 minutes.
Making Jars Airtight
" Many .housekeepers have trouble
with keeping airtight anything that is
gut up 1b jars.
If, however, after a Jar or bottle Is
eorked It ia sealed with a mixture
of beeswax and rosin there is ne
danger of jrirjetting at It
- To make this 'sealing mixture put
two ouaces of yellow -beeswax and
four ounces of rosin in a small tin
pea. which la then set in a larger pan
afbjot:wator. 8tir constantly until
the was; and rosin are well blended.
Affftr while still Meuld to the outside
fCtk corked Jar or botti
I Ways of triZm fiAIIAoi.
Succulent Vegetable Nee Net Always
Be Served Boiled.
Although cabbage has often, been
called the poor man's vegetable, many
appetizing and attractive dishes can
be made from it We give several good
recipes: ;
An unusually good salad was recent
ly served at a luncheon. The inside of
a good-sized cabbage was cut out and
the space filled with mixture of
chopped celery, cucumbers and pep
pers dressed with oil and vinegar, and
well seasoned. The top of the cab
bage was replaced after the filling
was put In, and the head was then
placed on a plate in front of the hos
tess, who did the serving. The
guests wondered If they beheld an
other mysterious Jack Horner pie.
Another way to use a head of cab
bage Is to follow the same plan, only
filling the hole with finely chopped
meat, a little onion, and bread crumbs.
Bake until tender and then cut in
slices and serve with a cream sauce.
This makes a very good luncheon dish
or an entree at dinner.
Fried cabbage is particularly good
at this time of year. First boil the
cabbage until tender, and when cold
cut into small pieces. Cut some slices
of bacon into strips and put them in
the frying pan. When they have com
menced to cook, and the bottom of the
pan is well greased, add the cabbage
and fry until .a light brown. Season
with salt and pepper.
For creamed cabbage, boll the cab
bage tender, drain off the water and
put into the pot with a large teaspoon
ful of flour, a tablespoonful of butter,
a little salt, and half a cupful of milk.
Cook, stirring, until the sauce is
smooth.
HOW TO WASH A SWEATER.
Garment Can Be Cleaned Without
Causing Loss of Shape.
In summer a girl's sweater Is her
most important as well as her most
useful garment If her shirt waists
are badly made or shoes shabby that
is a minor consideration, but her
sweater must be immaculate and up
to date. Every girl likes to wear
nothing but white during the outing
season, and great Is her disgust when
her mother insists upon her having a
gray sweater for economy's sake in
the firm belief that the darker shade
keeps clean longer and that all woolen
goods are Impossible to wash.
If proper care is taken sweaters can
be washed all the time without hurt
ing their shade and color. Fill a
large bowl or basin with warm water
and soapsuds, add a teaspoonful of
powdered borax to keep the wool from
becoming hard and stiff. If the sweat
er .is white put a little blueing In the
water every time it is rinsed. This
will prevent it from turning a deep
ivory, as all white wool materials are
apt to do.
After washing wring out, then pin
to a large bed pillow. Be sure not to
stretch the sweater or It will lose
its shape.
Cake for Small Family.
To make a layer cake, bake one
good layer, cut it in either halves or
thirds, lay one piece on top of the
other, and proceed to frosten or ice aa
usual.
If variety is wanted, take the usual
amount of material for an ordinary
cake. Divide batter in four parts.
One part may be baked as a mar
ble cake, after dividing it into three
parts add one-half cake grated choco
late, to one-third leave plain and add
two teaspoons strawberry flavoring to
the last third. Pour a little of each
jn a pan until all la gone and you.have
a fine marble cake.
One-half pound chopped nuts added
to the second part will make 'a nut
cake. One-half cup each of chopped
dates and nuts, one-quarter cup each
of chopped figs, citron and raisins,
one-half teaspoon each of grated nut
meg, cinnamon and cloves will make
a fine fruit cake.
The last fourth will make a nice
loaf cake.
Lacquered Brass.
Lacquered brass must not be al
lowed to get black, but should be
cared for In the beginning while it Is
still new and bright and thus insure
a longer and brighter existence for it
It should be washed occasionally
with slightly warm, soapy water, then
dried with a soft cloth and polished with
a clean, dry chamois leather.
In damp weather the lacquered brass
should be well rubbed every day with
a clean, dry leather. Treated In this
way the lacquer can be kept beauti
fully bright
A New Salad.
A new variation on the now familiar
Waldorf salad has been invented,
where the apple is peeled, cored and
cut in cross slices. One slice is laid
upon a few lettuce leaves on each
plate, and over it is put a layer of bar-le-duc
and cream cheese, which has
been put through a potato masher,
while around the whole is arranged a
circle of mayonnaise dressing. 'A pret
tier dish can hardly be Imagined, and,
by the way, the cheese Is never so
good as It Is when used in this way
or beaten up with a little whipped
cream.
Keep a Long Needle.
Every housekeeper should have a
mattress needle, and these can be
made easily from the rib of an old
umbrella. Rip off the silk from the
bottom, and then you have the eye.
Saap off at the desired length, the
usual length being about 12 Inches.
Sharpen both ends on a stone, and you
have a good needle.
As the bed becomes separated or
the strings undone, they are easily
sewed down with linen thread, making
It comfortable and lasting. Feather
beds may be tufted in the same way.
Use Old Mattress
, Instead of giving mattresses to junk
dealers or taking out aad burning,
empty contents and wash ticking and
use for covering new mattress. Cut
slit in center, finish edges and work
button holes and use flat hone buttons
for buttoning it up, or 'rip up and use
to put' between mattress aad springs;
it keeps mattress clean and free
dust
CHEESE IN
IS SAID TO GIVB FINE FLAVOR
TO THE DISH.
Especial Care Needed In Cooking
Meats and Vegetables If Success
Would Bs Assured Preparing
Fish and Meat
A Boston hostess served such a de
licious -vegetable salad the other
night, that in spite of themselves one
or two of the guests exclaimed over it.
The unusual flavor waa given, it
seems, by adding a couple of handfuls
of cream cheese to the French dress
ing, which shows that there's a chance
yet for something new In salad mak
ing. An unusually snappy salad calls for
a small cucumber, a boiled beet a
couple of anchovies, two hard-boiled
eggs, a boiled potato, 24 big olives
and a head of lettuce. Make the
French dressing and Incorporate the
anchovies which have been mashed to
a paste, with it Line the salad bowl
with the lettuce and put the various
ingredients, all cut into dice, into it
Season with salt and paprika, sprinkle
lightly with" sherry about a quarter
of a cupful and turn the dressing
over. Toss all together before serv
ing. Even in preparing common salads
especial care in cooking the meat and
vegetables pays.
Fish and meat used in salad should
always be cold, and should be allowed
to stand for a time covered with oil
and vinegar, which should be drained
off before the salad dressing is
turned on.
To blanch vegetables for a salad cut
them into the shapes and sizes re
quired and boil each separately for
three or four minutes. Then drain,
turn into cold water and boil In salted
water until tender.
Cold, boiled ham furnishes the
basis for a tasty luncheon or supper
salad. Dice the ham and to a cupful
of it allow the same amount of shred
ded white cabbage, a small cucumber
pickle and a pickled button onion, both
chopped fine. Make a border center
and sprinkle with the minced pickle.
Dress with oil and vinegar and gar
nish with olives and Spanish red pep
pers. Celery, green peppers, apples and a
slice of onion cut up together make
an appetizing dinner salad. Garnish
it with radishes and dress with oil and
vinegar and a dash of paprika.
Another novelty Is made of pimen
tos and cold boiled string beans mixed.
An Egg Sandwich Worth Eating.
The proprietor of a very small,
clean, tastefully tidy and exclusive
restaurant near the upper boundary
of the Tenderloin serves an egg sand
wich between 11:30 and 1:30 every
week day that is attracting more cus
tomers than he can accommodate, says
the New York Press. For each sand
wich two small yellow dishes (fire
proof earthenware) are used and an
egg at least a week old Is shirred in
each. When just right one of the eggs
is plastered over about a quarter-inch
thick with ground-up ham " knuckle,
seasoned with butter and pepper. Tou
know the knuckle of a boiled ham be
comes very hard In a few days. It Is
the choice part of the ham, and while
difficult to cut with a knife, Is easily
ground. The second egg is quickly
inverted and dumped upon the first.
The ham is between the two, and the
sandwich Is served red hot In the
first dish, the second acting as a cover
to be removed at the table. Price, 25
cents.
Chafing Dish Aprons.
For one who wishes something espe
cially dainty in aprons for chafing dish
suppers or cozy little fancy work par
ties, there could be nothing prettier
than one made of sheerest handker
chief linen. Cut about the size of the
average centerpiece, it has an elabor
ate scallop, but the upper part Is hol
lowed out to fit the waist of the wear
er and long sash ends hold it in place.
The tiny pockets are embroidered
with a spray, of ragged-robins with a
touch of dainty green, while several
large designs of the same are strewn
along the lower edge.
Old. Stockings.
In a family where there are no chil
dren for whom to refront stockings
the housewife is apt to find an accumu
lation in the mending basket Tske
several tops, having removed the feet,
and sew together, then fold over and
sew across the bottom as for a bag,
then down the sides, then turn to right
side and sew across .the top, and one
has a" dust cloth that will not scratch
the polished furniture or floors. Be
careful to sew so seams will be on
Inside and no ravelings will remain.
Heme-Made Shoe Polish.
Take of Ivory black and treacle each
four ounces, sulphuric acid one ounce,
best olive oil two spoonfuls, best white
wine vinegar three half pints; mix the
Ivory, black and sulphuric acid, con
tinuing to stir the mixture; next pour
in the oil, and lastly add the vinegar,
stirring it in by degrees until thor
oughly, incorporated.
To Clean Grease from Skillets.
It is not generally known that used
up tea leaves from the bottom of the
teapot. If emptied into a greasy frying
pan and allowed to stand for a few
minutes in a little hot water will re
move every particle of grease adher
ing to the sides of the pan.
Boys' Peanut Csndy.
Take two pounds sugar, one pound
corn syrup, two pounds raw peanuts.
Put peanuts in when sugar boils. Cook
until ready to burn and pour on
greased plates.
Not That Kind.
A young woman in Philadelphia bat
recently married, was enjoying the de
lightful novelty of marketing one
morning shortly after the termina
tion of the honeymoon.
"I wish to get some butter, please,"
said she to the dealer.
"Roll butter, mum?" asked the man.
"No," promptly replied his custom
er; "we wish to eat it on toast My
husband doesn't care for rolls." Har
pers Weekly.
C0MIN6 TOCOLUMBUS
Wsrld Famt)Uft MtditalSpfJG
ialist Visit at thfj Tlmrs
tn ! Ma. 14 and 15.
Word has just been received here that
Dr. Bea W. Kiasey who is chief of staff
of the Hot Springs Doctors who have
their Nebraska Sttte Institute perman
ently located at 14th and O streets,
Lincoln would pay a two-day visit to Co
lumbus and' while here will receive
patieato at the Thurston hotel.
Dr. Kinsey' is bringing the World
Fsmous Hot Springs Sjstem of til home
treatment to Oolumbus. This wonder
ful system bsa a national reputation aa
is attested liy the fact thst the United
8tntes Government owns the Hot
Spriags of Arkansas snd has established
its army and navy hospitals there where
soldiers and sailors sre sent after all
other methods have failed to cure. Dr.
Kinsey holds a government license to
treat chronic diseases by this wonderful
system.
The Hot Springs Doctors treat chronic
diseases of the nerves, heart, lungs blood,
liver, kidneys, stomach, iocluding
r journalism, piralyrij, neuralgia, gall
stones, bright's disease, piles, rupture,
goitre snd diseases of women and disea
ses of men. Dr. Kiosey only solicits
difficult cases, esses thst other doctors
have failed to cure and have given up as
hopeless but only such of these esses
thst are found to be curable by the Hot
Springs system of all home treatment
will be accepted as it is the invariable
rule of the Hot Springs Doctors to accept
no incurable case for treatment. If
your case is found to-be curable you will
be accepted for treatment for the bare
cost of the medicines used. The medi
cines used by the Hot Springs Doolors
sre, however more expensive than those
ordinarily dispensed by the Iocs! drug
gist They are the best and purest thst
money can buy and are imported direct
from the world's best labratories.
Unless you mean business and are in
earnest do not call and take up the
Doctor's time as be will be very busy
with the patients who sre in earnest and
really desire bis services. The Doctor
requests msrried ladies to be accom
panied by their husbands.
If you are sick snd suffering sod want
to be made well and happy do not fail
to call on Dr. Kinsey when he comes to
Oolumbus on May 14 and 15 at the
Thurston hotel.
First Lessons in Sculpture.
Modeling presents an Ideal form of
amusement and instruction combined
for the little ones, nor is any occupa
tion more dear to the childish heart
Some doctors and nurses declare
that the clay used by sculptors is un
hygienic, nor is It very easy to obtain
in small quantities. A substitute may
be found In paper pulp. Tear a quan
tity of newspapers in small pieces
and pour boiling water over them,
allowing them to remain soaking sev
eral hours. 3ick this pulp well to
pieces and mix thoroughly with a lit
tle thin flour and water paste; a trial
or two will enable one to determine
the proper consistency. This may be
molded like clay; Into birds, animals,
figures, dishes, etc., which, when they
are quite dry, may be colored with
water color paints.
$30.00
TO
This is your op
portunity to make
the trip to San
Francisco, Los An
geles, San Diego,
and many other
points in Califor
nia at this greatly
reduced fare.
Every Day
Tt Iprl 30, IMS
low one-way colo
nist rates will be
in effect to the
above points. The
tickets are good in
tourist sleeping
cars and offer the .
advantages of the
Eietlltst Tkftik Tnii Sinin
Ha
UNION PACIFIC
For full informa
tion inquire of
. G. BROWN, Agent.
CALFORNA
FROM CANNED STUFF
CLEVER COOK CAN MAKE MANY
, .APPETIZING DISHES.
How Matcriala Left Over from the
Winter May Be Utilised Corn
Fudding and Corn Oys
ters Both Delicious.
The housewife who lsst fall stocked
her pantry and storeroom with all
sorts of canned goods Is very 'apt to
find quite a few of them still on hand,
with fresh vegetables and 'fruits of
early spring looming up on the kori-J
son. Stewed tomatoes, canned corn
warmed over in milk, canned peas
heated in butter the family are sick
of all these by now. If canned supplies
are to be used, they must now be dis
guised by clever cookery.
Corn Pudding. Take a can of corn
and put in a chopping bowl aad chop
the corn very fine. Now put in baking
dish and add to this corn one cup of
rich milk, butter the size of a walnut,
two - tablespoons of sugar and two
eggs which have been well heated.
Stir all together and bake in a moder
ate oven for one hour.
Corn Oysters. The name is taken
from the shape of the corn when
cooked. Take half a can of corn and
chop fine, add to this the yolk of one
egg, salt and pepper to taste. Mix
well and then add the white of the
egg, which has been beaten very stiff.
Drop on hot frying pan ia lard about
the size of an oyster and fry brown
on both sides. If you find the corn is
very dry, you can add-a little milk to
thin the batter before frying.
Pilan. Half a can of tomatoes, one
cup of rice, one pint of water, one cup
of diced meat, one-half tablespoon of
curry, one-half teaspoon of salt, two
tablespoons of butter, one-half tea
spoon of onion and a little pepper.
Heat the tomatoes and water, add
onion, and as soon as it boils add one
cup of rice, meat and curry, salt and
cook until the rice is tender, which
will be about 30 minutes. Add the
butter when ready to serve. Serve
on toast.
Stuffed Peppers. Parboil either red
or green peppers. Cut the top off,
leaving the stem on. however. Re
move all the seeds and fill with the
following recipe: Take a can of corn
and chop fine, add to it a tablespoon
of melted butter, a tablespoon of
cream, two eggs, well beaten, salt and
pepper to taste. Fill the peppers with
this mixture, put on the cover and
bake in a quick oven.
Cherry Tapioca Pudding. Soak one
small cup of tapioca in water over
night In the morning add a pinch of
salt to It and cook until clear; then
add butter the size of an egg, one
heaping cup of cherries, half a cup of
sherry wine and sugar enough to suit
your taste. Flavor with teaspoon of
vanilla, turn into baking dish and
bake until brown. Serve very cold
with cream. If the flavor of nutmeg is
liked, grate a little on the pudding be
fore putting it In the oven.
Dainty Orange Service.
Cut a thin slice from the top and the
bottom qf an orange so you can see
the sections. Then cut around from
top to bottom, just barely through the
skin in as many-places as the number
of sections indicates. Now cut across
in from one-third to one-half inch
thick slices. Place neatly in a deep
dish and serve either with or with
out sugar.
The slices open and can be eaten
without soiling one's hands. Three or
four large oranges make a nice dish
ful. To carry to picnics or other outings
prepare as directed, replace the slices
to form the original or- ge shape, tie
together and wrap in waxed paper,
which every one saves from the crack
er boxes. When wanted to serve
undo the wrappings and place in a
dish.
Sweetbresds.
Wash one pound of sweetbreads and
cover with boiling water. Add a sliced
onion, a little salt a bay leaf and a
slice of lemon. Cook for 30 minutes,
drain, cover with cold water to blanch,
and when cool cut or break Into
pieces, removing all akin. Melt four
tablespoonfuls of butter in the blazer
and add three of flour; pour Into this
gradually the strained liquor from a
can of mushrooms, also a cupful of
cream. When smooth and thickened
season well with salt, paprika and a
tablespoonful of lemon juice. Add the
sweetbreads and mushrooms. Just be
fore serving pour In two beaten eggs.
This may be served in pattie shells,
paper cases or on toast
Candied Popcorn.
Candled popcorn Is wholesome for
children and very easily prepared. Put
a quantity of granulated sugar in a
large-sized kettle just moistened with
water and add a large tablespoonful
of butter. Cook until crisp in water if
dropped in; remove from fire for the
moment as you pour In as much
popped corn as you think your amount
of sugar will take. Put back on the
very slow fire and stir briskly until
sugar Is all taken up and dried and
each particle of corn is again separate.
Qaa Oven Economy.
I purchased a single gas oven with
two shelves and use this over one
burner on top of my stove Instead of
using the regulsr oven. By turning
a pieplate upside down In the bottom
I have three shelves upon which to
bake at the same time. By so doing I
economise on my gas bill.
Use Soap Scraps.
As soon as a piece of soap has been
used until thin make a thick lather
and stick it to a new cake, leave over
night and then use as one cake.
To Clean Articles of Papier Mache.
Trays and other articles made of
papier mache- should not be washed
in hot water and soap suds. Sponge
the surface with cold, clean water, and
when thoroughly cleansed while still
damp sprinkle with a little flour. Then
polish with flannel.
Renew the Breem.
Wash thoroughly with soap and wa
ter, let dry, aad trim edges evenly
with a pair of shears. This will en
able you to use your broom twice the
leasts of Ue.
rMiiiL Sodfl cold pUDwnm
Pineapple, Amber and Potsts-Csshad
in Paste-Lined Plates.
Oae pineapple grated, its
granulated sugar, half Ita weight te
butter, five eggs, the whites beaten ts
a stiff froth, one cup.of cream Ci
the butter and beat it with the
and yolks until very light Add the
cream, the- pineapple and the whites
of the eggs. Bake in pie plates lined
with pastry. To be eaten cold.
Amber Pudding. One pound of
sugar, three ounces of butter, creamed ;
two lemons, juice and grated rind; six
eggs. Stir part of the sugar in the
butter, add the yolks, slightly beaten,
the remainder of the. sugar and the,
lemon; beat until light Whisk the
whites to a stiff froth and stir in light
ly. Pour In pastry-lined ple plates
and bake half an hour. To be eaten
cold.
Potato Pudding. Six eggs, the
whites beaten to a stiff froth; one
pound of potato, rubbed through a col
ander; one pound of sugar, one-quarter
of n pound of butter, the grated
rind and juice of one lemon. Let the
hot potato fall from the colander on
the butter and mix well; add the yolks
and sugar, well beaten together, the
lemon, and lastly stir in lightly the
well-whipped whites. Put In paste
lined pie plates and bake. To be
eaten cold.
RECIPE FOR COFFEE CAKE.
A Little Different from the Ordinary
Breakfast Confection.
A delicious coffee cake is the fol
lowing: Scald a pint of milk, then
cool to hike-warm. Dissolve in it lYa
yeast cakes, broken in small pieces.
Add about 3 cups white flour and
beat until thoroughly blended. Cover;
let rise an hour and a half, then add
one-half cupful each softened butter,
lard and sugar, one unbeaten egg. a
half teaspoonful salt and half a tea
spoonful cinnamon. Add flour to en
able you to knead well, then cover and
let rise until doubled in bulk. Set in
ice box or cold place over night In
the morning turn on to a well-floured
board', roll into a long, rectangular
piece, brush with melted butter and
fold from the ends toward the center,
making three layers. Slice off pieces
about three-fourths of an inch wide;
cover, and let rise until light. Take
each piece, twist the ends in opposite
directions, then bring them together
at the top of the cake. Place In well
buttered pans; cover; let rise until
light, then bake in a moderate oven
about 20 minutes. When slightly
cooled, glaze with confectioner's sugar
moistened with hot milk or water.
Coffee Mousse.
Grind one-quarter of a pound of cof
fee, and drip enough boiling water
through to make one teaspoonful of
coffee. Let it run through the cof
fee slowly so as to become as strong
as possible.
Add to the coffee the beaten yolks
of two eggs and three ounces of sugar,
put the mixture in a double boiler and
stir with a wooden spoon until it thick
ens. This will require about five min
utes. Add one tablespoonful of gelatine,
which has been previously dissolved in
a wineglass of cold water. Strain the
mixture and set aside, to cool, but not
to harden.
Beat one pint of whipped cream
until stiff, add the coffee to it. whip
ping until it is thick and firm.
As soon as thick put In a mold aad
pack in ice and rock salt
Dates aa Flavoring.
As a change from the monotony of
ordinary Ice creams try dates as a
novel flavor and be convinced that it
is good. To do this you may follow
your customary recipe. Flavor lightly 1
with vanilla, then add two teacupfuls
of shredded dates to each quart of the
cream, and freeze as usual. If a pro
portionate quantity of dates is added
to any ordinary cake recipe instead of
raisins, citron, etc., the cake will And
favor as a most delicate novelty.
Figs are also an excellent substi
tute for more ordinary flavors in ices
or ice cream. They may be used in
cakes, in pies, or in puddings, or may
be stewed, baked or stuffed. Mixed
with an equal quantity of chopped nut
meats and made into a blanc mange
that has been flavored with lemon,
the effect is even more appealing to
the sense of taste.
To Dry Herbs.
Herbs should be pulled on a dry day.
and just before they flower. Cut off
the roots and free them from dust; it
may be necessary to wash them. Put
them either in a slow oven, or In the
sun till they are quite dry and crisp,
but not at all brown.
Pull all the leaves off and rub them
down, then rub them through a coarse
sieve and bottle for use, or they may
be tied in bunches by the stems and
hung till dry, then put In paper bags
for use.
Mushrooms may be dried slowly in
the same way, pounded and rubbed
through a sieve. They are excellent
for adding to soups and stews.
To Wash Fine Laces.
Sheerest fabrics and fineiaces may
be easily washed at borne by slicing
good white soap Into little pieces and
putting them in cold water together
with the lace. Then it is all put on
the fire and brought to a boil. Thus
the wsshing may be done with no
rubbing whatsoever, for when tbe lace
is taken out it is found, after being
rinsed, to be ss good as new.
To dry it should be pinned on a
towel stretched on a smooth surface
and left there at least a day. If the
material is white' it may be placed In
the aun; if colored, tbe towel should
be left In a dim light
Way to Clean Carved Weed.
Use a soft sponge; take warm soft
water, make it soapy with castile or
Ivory soap; wash the furniture and
dry with a soft cloth. The sponge
will go into all the cracks and corners
and will remove every particle of dust
better than a cloth.
Bell Gleve with Silk.
Boll a black kid glove in water for
about five minutes. Rub silk thor
oughly with a cloth moistened In this
water and press. The silk will look
like
FOR DINNER PARTY
PROPER METHODS OF ARRANftV
N NG AND SERVING.
Flowcra on Table Should Correspond
with the Lighting and Color of
the Room Candles Best for
Illuminating Purposes.
In laying the table for a dinner, it
should first be 'covered with a white
silence cloth, and over this a fine
damask. Although something more
elaborate may be desired, never use.
anything that cannot stand laundering
or cleaning. In selecting-flowers, use
those free front heavy odor and to cor
respond with the lighting and color of
the room. The low glass baskets for
holding flowers are now popular, for
they do not obstruct the view of the
guests: Candles are used for lighting
the table, as they produce the softest
effect. Arrange In small cut glass or
silver dishes olives, radishes, or cel
ery, salted a'lmonds and bonbons. ,
Olives, celery, and radishes should
have sufficient cracked Ice to keep
them cold.
At the left of the forks lay the nap
kin, with a roll or piece of bread be
tween the folds but in sight; knives
to the right, blades turned in. and be
yond these the spoon for soup. If
oysters or clams are to be served, lay
an oyster fork just beyond the soup
spoon. On the left dispose of the
forks in order of use, the one to be
used first being furthest from the
plate. No tablespoons should be on
the table except tbose to be used for
soup. A large tablespoon and fork,
however, should be on the dish which
is placed upon a napkin, and passed
to each guest by the maid. . - .
At the right hand each guest finds '
a goblet of water, and beside this the
glass for Apollinaris. Or, if wine is
to be served, the glass for water Is set
nearly in front of the plate, the glass
for sauterne at the tip of the soup
spoon, and that for other wine be
tween the three. Salt and pepper cups
with spoon are placed between each
two covers, or at the head of each
plate. A dinner roll Is eaten with or
without butler, as preferred. At very
formal . dinners butter is not served,
but at Informal ones it is often seen.
When giving a large dinner party,
it is better to have everything carved
in the kitchen, and handed round to
each guest in succession. It is not al
ways possible to do this unless there
are a number of servants, if the din
ner is informal, let the maid pass
aronnd the entree and vegetables for
each guest to help himself, and have
the soup, roast, and game placed upon
the table for the host to serve. A-different
set of plates may be used for.
earh course; but the gupsts must
never be left without a plate, except
when crumbing the table after the
salad course.
If the coffee Is served in the draw
ing room or library, the bon-bons are
passed there. The waitress may bring
It in. in after-dinner caps on a tray,
and return for the sugar; or the after-dinner
coffee service coffee not
with cups and sugar bowl may be
brought in on a large tray.- and set
.down on the table at which the host
ess pours tbe coffee. The maid passes
the cups on a tray, and afterward the
sugar.
Pinks, roses and violets are always
suitable for table decorations; but
they should not be put on the table
until just before dinner Is served, as
tbey are apt to be wilted by the. heat
and tbe lights.
Cleaning Tan Shoes.
Often the binding of one's dress will
leave a dirty black mark across the
instep of dainty tan shoes and this
simply refuses to be cleaned with the
ordinary tan polishes. The shoes can
be washed, but the rag must be merely
dampened and rubbed on naphtha
soap or any yellow soap and all of the
leather must be washed off: Rinse the
cleth and wipe the shoes aad rub dry
with an old towel. They will be clean
and lusterless. Apply a good tan pol
ish and rub vigorously with a piece
of old cotton stocking top. If care
is taken not to dampen the shoes too
much they can be cleaned and made
to look like new. but all parts should-'
washed or stains will show.
To Make Reasts Tender.
Try this once and you will always
follow it. When you put your roast
In the oven, put a small dish of vine
gar in also. It will not only keep your
meat from burning, but will make it
much more tender than it would other
wise be. improving the flavor as well.
A teaspoonful of vinegar put in a five
pound pot roast will make the meat
more tender and palatable.
Mock Duck.
Take one round cut of round steak,
cut an inch and one-half thick. Make
a dressing of bread, apples, one egg, a
lump of butter, two large onions,
sweet margin, salt or. pepper; mir
well. oSalt steak, put dressing on
steak, roll and sew. Bake in oven as
you would a duck; baste often. This
Is delicious.
Sweeta for the Children.
One cup nut meats mixed, one cup
sultana raisins, one-half pound figs.
Put through meat chopper, form Into
small balls and roll in powdered sugar
Chop dates, figs and peanuts, equal
quantities. Make into flat cake. Cut
into squares and roll in powdered
sugar.
An Excellent. Tea Dish.
On a flae gridiron place some slices
of salt pork cut as thin as possible.
On each slice lay a good sized oyster,
or two small ones, broil and serve hot
Best Waffles.
Use two eggs, one tablespoon sugar,
one tablespoon melted butter, one
fourth teaspoon salt two heaping
cups flour, one cup sweet milk, one
cup sour milk or cream, one-half
teaspoon baking soda. Yolks and
whites of eggs are separated, with salt
added to whites, sugar to yolks. Tolks
beaten until creamy and lemon col
ored and added to sweet milk mixed
with one cup of flourl Then add melt
ed butter. Mix In the other cup of
flour. Dissolve soda la sour milk aad
add to mixture. Whites or eggs beats
Stiff and dry are then added. j
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