The
Omaha Sunday Bee Magazine Page
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I TFz '.. :
bman
How to Make
Your Kitchen
Efficient
Bj OEOF.GIE EOYNTON CHILD
Author of "Tha Efficient Kitchtn"
ENCOURAGIXQ progress U being made in tot task
of applying the principle! of efficiency to the .
household and making them produce there as good
results as they are showing in our offices, stores and
factories.
A number of books devoted exclusively to the sub
ject of household efficiency have already appeared and
on of the most Interesting and nepful of those is "The
Efficiency Kitchen." by Georgia Boynton Child, pub
lished by McBride. Nast & Co.
' Much of the modern housekeeper's distress, accord
ing to Mrs. Child, is due to the fact that our kitchens
' express the needs and customs of our grandmothers' .
time and not those of to-day.
The first etep in making a kitchen efficient is to
think of it pot merely by itnelf but in its relation to the
other parts of the house. TbU U where the woman who
has determined to have a convenient kitchen is apt to
find herself in conflict with the architect. The best
way to overcome' these difficulties Is to plan the kit -chen
before you do any other room in the house. -. .
Other things being equal the small kitchen is the
most efficient A .very convenient kitchen, quite largo
enough for a family without a maid or for one em
ploying only one servant can be made of a room seven
by eleven feet Ten by twelve feet or eleven by thirteen
feet is just about the right size for the tverago family.
It should be oblong rather than square.
Wall paper should never be used In sv kitchen. The
only exception Is the washable oilcloth paper w hich is
recommended where the walls are la bad condition..
Glazed tiling makes an Ideal finish but where this is
too expensive they should be finished with kalsomlno
'and one or two coals of flat washable paint For the
floor, If welt laid. Inlaid linoleum will give the most
satisfactory results for the money.
in most kitchens groceries are kept together In one
lionet; agateware ntennlls in another; cooked food In ,
.still another: service dishes which ara part of a set in
the dlnlngroom. This is a logical arrangement, and
we do not see that It Is wasteful of labor until we be
gin to work. Then we find that the waste of steps In-
13 THERE A "QUIET CORNER" IN YOUR
HOME?
"Such a place, equipped with all the necessities for'-'
writing ordere, keeping accounts, eto adda much
to the household's efficiency."
volved In getting equipment and material together for
any one process becomes a very serious loss Indeed.
not only of the time but of the energy of the worker.
Keep nothing In the 'kitchen that la not used overy
day. Things. Used oftenest should be kept In a con-,
venient fixed place.
Have narrow shelves with one row of things on
escli. Use open shelves rather than cupboards and
closed closets, except where coal range la used, and
the kitchen Is necessarily dusty. Shelves should be at
a convenient height, none lower than twelve laches nor
higher than can be easily reached. Nothing should
be permitted to rest on the floor. This saves bending
over and facill:ates cleaning. '
Have pot h Ing in the . kitchen that la not easy to
keep clean. ' Fixed equipment should be placed where
the light is good.
Small utensilg should be suspended from hooka and .
cup-bocks fastened to the wall or to the edge of shelves. ,'
. Sink and work table should be at a convenient
height for the worker. ' . -
However smsl) or larger your home, plan to have ,
either in the kitchen or somewhere else what is well
called a "quiet corner" where yon can keep your house
hold accounts and maka your plans for conducting your
domestic affairs in a systematic and businesslike way, '
This corner should be equipped with a table or' desk,
a chair, wastebasket scissors, flies lor letters and bills;
pencils, paper and memorandum pads; and, for the
womsn who has a large family to provide for, a little
card index system. '.'., , ' '
Dishes with Which Washington Best Cooks
Tempt the Appetites of Famous Men
THE city of Washington has long been famous for Its deli
cious things to eat. In hotels, restaurants and private "
I homes there the epicure la abb to find, as In no other city.
it - gn i i)
(CI F1inont(a.'
M Im Clark
all the dishes for which each section of the country Is famous.
in "tne Administration coon book," published by the W. B. ,
Conkey Company, have been gathered together the favorite re
cipes of many of Washington's famous women and soma of the
best of these. are represented here. .
' STUFFEp CHOPS.'. . ' '
By MISS GENEVIEVE BENNETT CLARK,"
, Daughter of the Speaker of the House of Representatives. . . i Y.
THE ordinary chop can be made Irlo a dish for
an epicure by meana of a little stuffing. Ssleet
meaty chops, not too fat, and have them cut one and
one-half Inches thick. Have the butcher remove the
bones, so the chops can be rolled. Several hour
before they are to bo cooked realty, they"are bet
ter if put on Ice the dsy before spresd them, where
the bone wsa removed, with finely minced mush
rooms, seasoned with salt and pepper, and roll them
as you would a sirloin of beef, fastening them with wooden akewere.
Sprinkle them with salad oil, duet with salt and pepper and keep them In
the refrigerator until required.
Half a pound of mushrooms will do for a dozen chops. Save the atoms .
and peeling of the mushrooms to use with a tiny piece of mace and one
oupful of stock for the gravy. Broil the chops In a very hot frying pan
with a tiny bit of butter until quite brown on the outalde and atlll pink In
the centre; arrange on a hot dish; then add to the fat In the pan one table
spoonful of butter and one of cornetarch, and when these are slightly "
brown add the stock, etc, and cook until about as thick aa cream. Strain
over the p hops and serve. - ' . .
S ORANGE AND GRAPE-FRUIT MARMALADE.
By MRS. WILLIAM COX REDFIELD,
Wife of tha Secretary of Commerce.
' VA8H nd cut ,n h'f tnrea "ajrigee, three grape
''fruit, and three' lemons; carefully remove all
' seeds, but do not peel; put through the meet grinder,
taking care to catch all the Juice. To every pint
.of fruit add throe pints of. cold water. Let Stand
over night In the morning put Into a preserving
i kettle and boll for ten minutes. . . . ' t
Let "stand until the following morning and again
measure. -To each pint of the mixture add a Dint
of granulated auger. Return to the atovo and boll steadily until the mar
malade jefllea when dropped onto a plate. Fill jolly glasses and, when
coei, cover ugnxiy wun paranne, inert put on tin covers
(O) OUMUUMt,
Mrs. G arris a
ENGLISH PLUM PUDDING.
By MRS. LINOLEY M. GARRISON,
Wife of the Secretary of War. . .
NE pound of raisins, stoned; one pound of cur
v rants, one-half pound ' of auet chopped; one
. pound of sugar, one-fourth of a pound of almonda,
chopped fine; one-half pound of candled peel, lemon
and orange; two five-cent loaves of stale bread,'
crumbled fine; one nutmeg, grated; one-half tea
spoonful of allspice; two carrots, grated tine; two
apples, chopped fine; four eggs, one-fourth pint
of milk, one-half teaepoonful of aalt, one cup of
best brandy. Boll aeven hours, putting the pudding
In email tin palls, well greased, and fastening the lids tightly. Set away
until wanted, then boll two houra before using. Serve with brandy.
Thle la very fine and is alwaya served In my family for Christmas dinner.
.. CINDERELLA PUDDING.
By MRS. HOKE SMITH,
Wife of the Senator from Georgia.
'PAKE a large round aponge cake, and, with a sharp
knits, scoop off tho top and all of tho Inside, leav
ing Just a shsll of cake. Cover this with a layer
of home-made apple Jelly. . Make a quart of rich, old
fashioned custard, and, whan perfectly cold, atlr jnto
it as much of the cake crumbe as will make It the
conalstency of stiff gelatine Jelly. Fill tho cake shell
,wlth this and on top pile double whipped oyllabub
and let the syllabub cover the aldea of the cake
ahell entirely. Sprinkle over thla maraschino cherries. 8erva Ice cold.
Thla la a recipe that I Invented for my children whon they , were
small, and alnce they have all become grown-ups they aek for it so fre
quently that I feel aura It will. prove palatable to others.
CHICKEN TTMBALE. ' "
By MRS. ALBERT 8. BURLESON,
,Wife of the Postmaster-General.
QTEAM a fowl until -the meat falla from the bone;
Mrs. Hoke SaUth
C) Barri i.wlaf.
Vn, HcdSeli
mi
v,
ekln, and remove all bones, then pound tho meat
, -
o
What to Eat for Your TeethVSake---BrMmWi
THEWISE well-informed per
sons show an sppalllng tg-
norsace of what to eat not
merely for the purpose of enjoyment
but to strengthen the different or
gans. .
For example, do you know what
you should eat to make your' teeth
strong and lasting? Don't apologise,
la all of your enlightened city you
would probably not find a score of
persons outside the offices of those
specialists whose business it is , to
know, the dentists, who have any in
telligent ideas on the subject They
might talk vaguely about lime, but
.Same Old Story. -
tSky Pilot" ..i ei At . . '
'twl-J1 " "i"" "' t m hi that Is as far aa they could go. They
In them at all aoiis of times un UDJect.
nil (ltd in
amies, nntly covered
the form of a naicl
Brown was hnvii.ii a quiet amok
r.rar a twt-We-uouiiuVr nun one day
when the irinn ttruilrd up
"plnidld weatht-r. rh, 'Uruwn"
"Yea. ,tr f , K wpa lik Ihla we'll
rrach Cromarty b to-morrow inym-
Inff."
"Yea. i should say w m'.!ii fly
tho wy, lirown, how did ou like (lie
little book I gave you 11 wrk?"
Brown waa taken abark. tie re-.
iirmbr-d tho little parrel, and hIo
Knew It was reposlnir ,ln hla ditty
box. over the raei.s. Hut bv'il never
opened It. and therefore hadn't the
faintest Idea of what book It rallv
waa. However, be fell pretty safe
on one thins, so decided to t lett It I,
I "Oh. the little book, lr. Well. I
may say I enjoyed reading If
The parson was ueli-hted. and
ahowed hla dellattt by wrlngln
llrown's bis fist
"Yee, sir," tliu encouraged tar co.
tlnued. -I thouaht It areat. but of
tours. It finished like all the rest
of them, 'aot married and lived happy
. ever afterwards!'"
Three principal elements compose
the teeth. Calcium or lime, phos
phorus and fluorine are three cor
ners, so to speak, of tooth struc-.
ture. . To make teeth lirong nd
enduring wo should eat plentifully of
the foods that will supply these ele
Foods .-containing lime' must be
eaten, especially during our earlier
year, to prevent the teeth growing
soft and spongelike and becoming
speedily destroyed by acids, because
unable to offer, firm resistance to
them.
Foods must' contain sufficient
fluorine, a green, gaseous substance,
else the teeth will have a tendency
to slough away. Calcium and phos
phorus, which are found in large .
quantities in, fish, are soldier ele
ments, so to apeak, of the teeth.
If the teeth are beginning to de
cay plenteous amounts of phosphor
ous and calcium In the food will ar-
ret Its progress.
Calcium s found In large quanti
ties 4n most fruits and vegetables.
In milk,' cheese and egge. Aspara
. - . ,
gus, being of this class of natural
foods, la a good tooth nutrient So
are carrots, turnips, endives, cab
bage, 4 onions, cauliflower,' celery,
apinach, romalne, lettuce, figs, pine
apple, oranges, lemons, strawberries,
rhubarb, eggs, milk butter and moot
cheese. .
Fluorine la contained In largest
quantities In milk and egge.
Whole grain bread, especially corn
and rye, oata and brown rice beans,
peas and lentils- contain tootrv
strengthening elements. '
Authorities of the highest rank are
striking a blow at the old theory that
acid fruits are destructive of tooth
material. On the other band an emi
nent practitioner advises his patients
to clean their teeth after eating a
meal by eating aa .pple..the more
sour, the better. ' Orange and lemons
are.' among these ' tooth-cleansing
fruits. " He even advises a few drops
of lemon Juice or half a spoonful of.
vinegar in a glass of warm water for
cleaning the teeth before retiring.
The dentist sees with his eye of
science what la invisible to us, cur
tains; so to speak, of. thick, glue-like
substance draped about the, teeth by
the food remaining In the mouth
after chewing. The fruit actda cut
this substance and remove It from
the teeth.
Following this fruit cleansing, how
ever, he advises rinsing the mouth
with an alkaline aubstance, aa bicar
bonate of soda in water or milk of
magneola.
(O) Xdawuiea.
Mrs. Bariesea
In a mortar; when almoat amooth, add an unbeaten
egg and continue tho pounding until the mixture la
fine enough to put through a sieve. Add gradually
a glass of cream? mix thoroughly; season with aalt,
pepper and a pinch of mace. , Keep cool. Fill but
tered tlmbale cups, sprinkle with finely broken nut
meats or truffle, aet In pan of "hot "water and bake
twenty ir.lnutea without closing tTte oven door.
What Sheridan Thought of German Tactics
- TOMATO ASPIO SALAD.
. v y By MRS. OSCAR UNDERWOOD, -Wife
of thevDemocratlo Leader of the House of Repreaentatlves.
II EAT ana can of tomatoee with a email bayleaf
' added; one cup of soup stock, ana tablespoonfut
of sugar, aalt and popper to taste. Strain and add
a scant half-box of gelatine whleh haa been dissolved
In a- little water. Put In -mold and aet aside to cool.
When firm,' remove to salad dish and fill the centre
with Waldorf or pepper aalad and aerve with May
onnaise on crisp lettuce leaves. . '
This Is my husband's favorite aalad and one that
many of our guests And delicious. " ,
demoeel
Mrs. V
GKNEUA1
' great
Civil '
Of No Avail.
The ragged wayfnrer trudged up the
saiden path bathed tn the sunehlne.
and took off hla hat to the lade at
the door. Sb eyed him keenly, and
a look of recognition paaaod over her
countenance.
"Look here." she said, "vou called
at this bouse In the middle of the
.winter.".
; 'I did. ma'am." lie aurrowfully admitted.
And I give vol
condition that you
out of my b,'Uiid
"That's rl;ht. ma'am."
"And whe i you hail the meal
went off althout dolni It."
The men lansed the bark of his
hand tremulously ever Me eyes.
"Vea. in-iVm." he said. broVcnlv,
'snd my -oiie.-lrti- emote m. Thst's
why I ve tramped all the wny back,
tinker the srontjl.ig sun. to finish toe
Job'".'.1
Hut nrlenres of such a calivkrs
ere not In drni.ind In that unlich
l.r.rl'ood Ju.l tiien. and he we)t emptv
away.
a Kood mra, on
wept the s.iow
yuu
And So It Goes On,
r.'unt.y ariajtuiely UellKhteJ wltli
Maii-i;. left the shop of tne curto
desUr with ap'lnxln looisteo
He had been alvln a iireitli-.il
!fioiietration In dealing to Ills sla
ter's eldest son.
"Ther y u art, Reginald:" he ssld
tn his bJrtj ni phew, ae they wslkvd
ii lot g J'ii bear In mind that little
In. -Went when desllng ,th men of
Dial ralibie. Just aiarue the point
Iny by, sd down rem a the price."
lr.slJe I i aiiop. th dealer w ali hed
2ns iuH.'im;! jut of aiicht; then he
aiiil.-d br'ad, too.
.eorne. ti; uu." be ssld. confiden
tial!;', 'e.'ie.i you're dtalliig mlta a
ard t ! Wt that, and yun see he's out
tor Rfa'i tlie p.nnt. Ion clap t:i
price cn to start ltli!'"
The Domestic Delinquent.
Miclrrss: "And. Jane. e!l havo
tflat snisll pU-e of meat as well.''
Nt mld: "I'leaa'in. the cat ate 111"
Mjjtrtes; "The call Wlilrb cat?"
Nr maid auated: "Ob, ain't
a cat?"
EN Eft A L PHILIP II. SHERIDAN, tbe ,
cavalry leauer of the American r
War, followed the Franco-rrusslan
War of 1870-1571 as a privileged spectator, la
his "Personal Memoirs" he describes what hi
saw snd makes some comments on Geruisu
strategy ud tactics which are -remarkably
lntcrcstlug In tlcw of present' events. Here
- I what he hs):, .
"Prince tilamarrk npoke to me about' the
state of public o.iulen in America, snd wished
to know .f Air erloans resarded rrusata as the
uggrc-ssor u tho war. llo talked mucU about
- the American form of government and said
- that tn his uarly life bis tendencies were all
republican, but that family Influence bad over
come his preferences and 'lie Intimated that
alter adopting a politics! career he found
' Oertaany was uol sufficiently advanced tor
republicanism.
"The day sfter'tho "battle of Ursvclone Blv
mark,iuvlted ine to go over. the Held with
'stt.nu sud 1 gladly accepted hla Invitation. 41s 1
s curious to ees whether the much talked
of Krupp gung had really done the vxcut;on
inat was claimed tor thou by tioruiau officer.
When - gra liihide the French works I was
sstonlsbwd to sco how littlu harm had btvu
dene by the Germauy artillery. Krom me
terrlflc cannonade of the Herman guns t
thuuiiht that It must have caused great de
struction., but alt I could perceive, however,
was one disabled gun and two badly damaged
tatssons. It was plain to see that the German
artiiWy lire had not caused the French much
trouble.
"The day after the battle of Bedan I rode
over the battleleld. the section where the
hjlitlng had been largely an artillery duel. I
wanted to observe once again the effectiveness
of the. Krupp guns. Counting al) the French
dead that I came across, killed by artillery. I
figured 300, a ridiculously small number; , la
tact, not mora than one dead man for each
Krupp fun used on that part of the line. -
"After Sedan the German army, :U5.00i
strong, mored toward Paris. The French bed '
Kttle with which to oppose this enormous
force, not more, perhaps, than 80.000. Tho rest .
of their army had beep, lost or captured to
battle or was cooped up In fortifications In
consequence of bluriders without a parallel in
history, for which Napoleon and the Regency 1
In Paris mut be beld responsible. ,
"The first or these great faults was the fight
at Worth, where MacMahou. before hla army
was mobilized, accepted battle with the Crown
PrUiee. pltttnf 50.000 Frenchmen against
175,000 Germans; the next wss Dataine's fix
ing upon Mets as bis base and atupldly putting
himself !n a position to be driven back to It
when there was no possible obstacle to hla
joining the forces with- MacMahon at Chalons; .
while the third and greatest blunder ot alt
was MacMahon's move to relieve Mets. trying
to slip 140,000 men along the Belgian border.
"Indeed. It Is exasperating' to think ot all
thli, to think that Baialne carried into Meti '.
a place mat should have been held. It at all.
with not over SS.OOO an army of 1S0.000, bo-
.tauaa It contained, aa his excuse was. 'an .
aocuinulatlou of stores.' With all the ve
aourcea of rch France to draw uponi I cannot '
conceive that this excuse. wss sincere; on the
'eutiary. 1 think that the movement ot Baxaine
mut have been inspired by Napoleon, with a
view to the maintenance of his dynasty rather,
than for the good ot France.
"At'Rjelma the Germans expected strong
resistance, tor tho French Intended to die to
the last man before giving up the place. Bui,
-n jTopy right. 114. by the fitar Company.
, ;thls proved -all fudge, as Is usual with these
'last ditch', promises, the garrison decamping -immediately
at the approach of a few soldiers.
. - "Thanks, to the courtesies extended me I
bad been able to observe the principal battles
and study many of the minor details of a war
between two of the greatest military nations.
Of course I found a great deal to interest and
instruct me, yet. nowadays war is pretty mucn
the same everywhere, and this one offered no -marked
exception to my previous experiences.
The methods pursued on the' march we're the
at
same as we wc-oid employ, ' "
"The early advantages gained by the Ger
mans may be ascribed to the prompt mobili-"
ration of their armies; their latter successes
were greatly aided by the blunders of the
French. -
"The cavalry waa operated in accordance .
with the old ideaa of covering the front and
flanks of the army; but thus directed It wss la
no sense aa Independent corps, and hence
could not be aald to hava accomplished any
thing in the campaign or to have added a
weight of influence, proportionate to Its
strength. The method of its employments
seemed to me a mistake, for being numerically
superior to the French cavalry, had it been
massed and manouvered Independent of the .
Infantry, it could easily have broken uu the
French communications and done much other
..work of 'weighty influence in the prosecution
of the wsr. . . ' .
- "The Infantry regiments I thought too large -too
many men tor a colonel to command, un
less be has the staff of a general.
"Following the operatlona of the Germane
from the battle of Gravelotts to the le;e ot
Paris. 1 niay esy that I saw no new nAlItary
principles dTeloped.' whether of strategy or '
, grand tactics." ;
Great Britain nights Reserves.
YOU MIGHT TRY---
To Make Shirts Wear Longer.
A SMALL piece of muslin sewed Inside the shirt to collar-band and
shoulder seam will protect the garment from wear of stiff collars
against the collar bone, The front of the piece of muslin-should bo left
loose so that it will not Interfere with laundering. y
' To Polish Pearl Ornaments.
PEARL ornaments may be elegantly polished by first rubbing -ith olive
oil to remove the dirty appearance, then applying any red nail polinh.
This latter gives a burnished appearance, and with a little fast rubblnrr the
pearl takes on -a brilliant glow. . 1
To Save Furs from Moths.
A GOOD way to save the furs from the moths Is to sprinkle thox well
with powdered alum, then rub thla well Into the skins ot the furs be
fore packing them away.
To Prevent Mold on Books.
I"lRINQ continued damp weather books often become musty and even
i moldy. This can be prevented by placing a few drops of oil of laven-
THE HEROINE'S SACRIFICE
A TIME) of aleet and wtnd and
bitter cold, and a girl wander
ing tn the nlsht.
"You save me nothing," aald the
man. The words atlll ran In her
' ears. They ware what ha bad amid to,
her one abort hour ago. Bhe badr
given htm everything, and In return:
"Vou cava ice nothing," tie told ber
Indifferently, brutally even, careless
alike of ber tear nd entreaties.
For there la no man mora cruel
than the man who does aot care.
liOnsr mlnutea she had knelt bet ire .
him, had prayed, entreated, egaed .
ha ahould not give her up. But when
he had told her that, she bad
got up and left him. It waa over.
There were stare In the rain
drenched aky, but aha did not see
-them: ther were people In the street,
bat aha did not notice tham; there
waa love amllinc at every street cor
ner, and tn every ehutUred houae,
but her ayes were blind to alL '
She walked almleeely, beedleasly,
her face, the face of a woman who
haa looked on tho worst Ufa can
offer. ,
ghe had given him tho beat years
of her life, the- roae-whtte time of
her- youth; aho had alvon him the
tenderness and care of a mother, the
wisdom of a wife. She had given kjm
a child.
Was alt this nothing
She thouaht of how his arms had
nun about her. Jo, that aunny old
world garden yeara and yeara ago, w4 .
hla vows, his shining' earnest eyes, of
the lore he had whispered upon her
lips. Hue thought of how ahe had
a-iven up all for him. borne and
friends, how ahe had endured the
srora ot virtuous people, the friend
ship of thoee people who did not.
count.
Waa all this nothing? She thought
ot how he had vailed her "wife."
how she had alept upon his heart,
how be had called her ''hla best and
dearest.' v
' tine thought of how brown her
hal. had once been, how pink her
face, how white her aoul. how firm
her truat In him. . The brown of her
hair and the pi; k of her face had
faded through, sickness, ber aoul had
grown grey, her trust had vanished.
Was all thla nothing?
She thought of the day her cblld
.was born, bow ha had koelt beside
ber and kissed ber hand.
She thought of tne tears she had
shed, tho years spent In smoky towns
tar from the blue aky and the drip
of flowers upon the hedgea. Bhe
thought of how sha bad waited upon
him. hung upon hla words, consulted
hie every whim. Was all this not a.
IngT
What was there left for har In all
the world? He had taken everything
and flung it back into her face as a
man may pluck a faded flower from
his coat and acatter the petala care
lessly. Oh, aba could forgive him all
the long months of neglect, the
studied coldnesa. the indifferent
eyes' But his denials of tho years
that had been thelra, his denial of the
love aha had given him, hla denial of
her youth and purity.
Not that her forgiveness mattered
much to him. She smiled drearily as
her wet feet plodded along the pave
ment. He had put her out of hla lite
a thing of no account.
-Vou gava me nothing- aald the
man. ' .
A time of sleet and wind and bitter
ntga't. 'rjrao,rl a th.
rouga.. m nothing,- aaia the
