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XX/FFkl V CAOkf ROAlf EDITED BY IDA COGSWELL bailey
W LLILFwJU I kA7V/i\ DWIx expert director of domestic science
Tested Recipes. Economical Suggestions and the Newest Discoveries About Food From the Scientific Experiment Laboratories
WHAT TO EAT NEXT WEEK
Every Meal Is Here Planned Out for You
SALADS are unequaled as summer
luncheon and dinner dishes, and
■ can be made of almost any ingre-
dients properly combined, but they are
too much work for the average house
hold. unless the dressing is made ahead.
It can be prepared in quantities vary
ing from one to three or more quarts
and kept in glass jars in a cool place
until needed The right proportions for
' a quart of inexpensive botied dressing
are:, •
Five tablespoons pastry flour. 2 ta
blespoons butter, 1 1-2 tea-spoons mus
tard. 3 eggs, 1 tablespoon salt. 2 cups
milk. 2 tablespoons sugar, 11-2 cups
lu "eak vinegar. 1 teaspoon onion juice.
Mix together flour, mustard, salt,
sugar, onion juice, butter and eggs
In double boiler top; add milk slowly
so it pfil not be lumpy, cook over
hot water till thick, stirring constantly,
then add vinegar and stir until thick
ened again. Cool and serve.
Unless the food allowance exceed
seven dollars a week it will be impos
( sible tn suppl? mayonnaise dressing,
as the oil i® so expensive; oil can ap
pear occasionally, however, as a French
dressing on a green salad; in this case
, th* proportion is twice as much oil as
vinegar, beaten together and seasoned
tn taste The oil should be purchased
by the quart.
Th* ordinary household can not af
ford luxuries in profusion, but there
Is no reason why more costly foods
can not appear occasionally in combi
nation with other materials. The as
a paragus with macaroni of this week is
r a good example of this type of dish.
The menus arc planned for a family
of six -two adults and four children of
six eight, twelve and fourteen years of
age. The food bill for the week should
not exceed seven dollars in most locali
ties.
‘ C. cup. T. tablespoon, t. teaspoon;
'g. few grains. Al! measurements are
•vel
MONDAY,
Breakfast,
Bananas.
Hominy Tep Milk
■' Creamed Dried Beef on Toast
Cereal or Plain Coffee.
Luncheon
Egg and Potato Salad
Baking Powder B'scuit
Gold Cake , Cocoa
Dinner.
C'eid Roast Reef
Escalleped Spaghetti with Tomato
Lettuce
, Apricot Balls Cheese
APRICOT BALLS 1-2 C sugar. 3-8
t salt. 2 eggs. 1-1-4 t .Team of tartar.
4 T milk. :i 4 t soda. 2 C tffead flour,
j. 2 t lemon or orange extract, apricot
jam.
Beat egg.® and sugar till creamy. Add
milk and flavoring. Sift together bal
ance of ingredients and heat into first
mixture Let stand closely covered an
houi. or even over night. Toss on
sightly floured board, and gut into
round; 1-4 inch thick. On half the
rounds place 1-4 teaspoon of jam. Set
bal in' e of rounds over these, press to
gether In pairs, and fry in fat. hot
enough to brown a bit,of bread in two
minutes.
a TUESDAY.
J B r eakfast.
f Strawberries.
Coimmea! Mush. Maple Syrup.
Sh'rred Eggs. Bread and Butter
Cereal or Plain Coffee.
Luncheon.
Cneamed Fish Finkes-
Baked Potatoes.
Stewed Rhubarb,
Dinner,
Pork Chops Saute.
Mashed Potato. Spinach.
► Salad of Cabbage and Nuts,
Chocolate Floating Island.
PORK. CHOPS SAUTE—Wipe pork
•hop. dust with salt and pepper and
pan broil til! brown on each side. Bar*.
!v cover with water and simmer til!
tender, about 30 minutes. Thicken with
flour diluted in water. 1 tablespoon
flour to 1 cup liquid, and .®eason to
taste.
TO COOK SPINACH—Cut off the
rnnt® of the plant, and wash the leaves
j four or five times in water, having th*
* la.rt water boiling hot. Cook without
adding any water, putting In a little
;alt to preserve the color. Cook until
eaves are tender, about twenty mln
jtes; drain, chop fine and season with
i • l T TERF/S a dish "fit for a king,” and it
■ 11 costs but one cent a helping Faust
Brand Cut Macaroni. Ready cut in uniform
pieces so it cooks evenly and can't get
water-clogged. Made clean and kept clean
< ? in our sealed package. Ask your grocer.
5c a package. Ma till Brothers, St. Louis, Mo.
• y,/ ••/ .***•*•*»*: t*
-
rlr 4F-. 11 A r ir Q ir Tt
butter, salt, pepper and a trace of
nutmeg.
CHOCOLATE FLOATING ISLAND
—3 C milk, 1 1-2 squares chocolate. 2
eggs. 1-2 C sugar. 2 T cornstarch, 1-2 t
vanilla, 1-8 t. salt.
Scald milk with scraped chocolate
Dilute cornstarch with a little cold
milk, add to chocolate mixture and
cook till thickened, about ten minutes.
Add sugar, then pour mixture onto
yolks of eggs slightly beaten; return
to double boiler and cook until set.
Cori* and add salt and vanilla.
Whip egg whites till frothy, add 2
tablespoons powdered sugar and a bit
of salt, and beat till stiff and dry.
Whisk in 2 tablespoons finely chopped
nuts and 1 tablespoon cocoanut. and
drop by spoonfuls onto paraffin paper.
Bake ten to twelve minutes in slow
oven and serve as "islands" on custard.
WEDNESDAY.
Breakfast.
Half Oranges,
Baked Ham in Milk.
Potato Patties (potato left from dinner)
Toast.
Cereal or Plain Coffee,
Luncheon.
Stewed Red Beans with Bacon,
Currant Bread. Jam.
Dinner.
Beef Balls en Casserole,
Boiled Potatoes.
Cucumber Salad.
Jellied Strawberries. ( Cream.
STEWED RED BEANS WITH BA
CON 2 C red beans, 8 slices bacon. 3
T minced onion, 1-2 T sugar,- 1-2 C
minced carrot, 1-4 t pepper. 2 1-2 t
salt. 1-2 t soda.
Soak beans over night, drain, add
soda and hot -water to cover, and boil
gently one hour. Drain again. Fry
fat from baron, and set bacon aside.
Add carrot and onion to fat. fry till
softened, turn in beans, add seasonings
and water to cove , and simmer till
ven tender and water Is absorbed,
about an hour longer. Serve garnished
with the bacon.
CURRANT BREAD—2 C scalded
milk, 3-4 <’ washed and dried currants,
1 yeast • cake, 1-2 (’ warm water. T t
salt. 3 c bread flour, 3 egg yolks. 2
T butter, 8 T sugar, flour to knead.
Scald milk and cool till tepid. Add
'•art and the 3 cups flour, and set in
.w.aynj place to become light. Then add
the currants, salt, .sugar qnd melted
butter and the egg yolks, well beaten.
Stir thoroughly, and beat fri flour to
knead... Let double in bulk, shape into
two .loaves, and when light bake 40 to
50 minutes in a moderate oven.
BEEF RALLS EN CASSEROLE-2
pounds chopped beef. 1 cup tomato
juice. 2 T minced onion. 1 cup stock
or water. 1. t minced parsley. 1 t salt, 2
slices fat aba,.'op. 1-4 pepper, 1 egg.
macaroni cooked in rapidly boiling salt
ed ..water. .1. t salt. 1.-4 t popper, f t
dried mushrooms. 2 t grated cheese.
Mix together beef and seasonings.
Form into balls And roll in flour. Fry
lightly in drippings. Add 1 tablespoon
flour to frying pan, and when frothy
add tomato and water to make sauce.
Add macaroni and mushrooms, sprinkle
in cheese and pour into casserole. Set
balls on top. cover and bake 3-4 hour
to 1 hour in a moderate oven.
JELLIED STRAWBERRIES—I C
Strawberries (juice and pulp). 1 C
halved strawberries. 1 C boiling water;
1 T lemon juice, 2 T gelatine soaked in
4 T cold water, 3-4 C sugar.
Add boiling water to soaked gelatine.
Stir until dissolved, add sugar and lem
on juice, then the strawberry juice
When beginning to set, turn in the
halved berries, stir gently and pour into
a bow! to stiffen. Serve with cream.
THURSDAY,
Breakfast.
Pineapple
Browned K'dneys Baked Potatoes
Bread and Butter
Cereal or Plain Coffee,
BROWNED KIDNEYS.—4 kid
neys. 1-2 C tomato juice, 4 T bacon
fat. 2 T minced onion. 1 t salt. 1-8 t
pepper. 4 T flour. 1 C boiling water,
buttered toast.
Soak kidneys over night in water
containing a little baking soda. Drain,
rinse and cut In cubes. Melt bacon fat.
add kidneys and onion, and fry until
browned. Then stir in flour, and grad
ually add the tomato and water. Sea
son. and simmer till tender Serve
on the toast.
I HE ATLANTA GEORGIAN AND NEWS. SATURDAY. JUNE 8, 1912.
Luncheon.
Belled Rice Cheese Sauce
French Fruit Toast.
Dinner.
Corned Beef Potatoes
Parsnips Carrots Cabbage
Norwegian Prune Pudding
■ Soft Custard.
FRIDAY.
Breakfast.
Stewed Peaches
Farina Top Milk
Plain Omelette Corn Muffins
Cereal or Plain Coffee.
Luncheon.
Macaroni with Asparagus,
Banana Shortcake.
MACARONI WITH ASPARAGUS.—
2 1-2 C cooked macaroni, 4 T flour. I
bunch cooked asparagus, 4 T butter
1 C asparagus water. 1 1-2 t salt, 1 (’
milk. 1-8 t pepper. 1-2 C buttered
'crumbs.
Make a sauce of flour, butter, season
ings. asparagus water (saved in cook
ing asparagus! and milk. Cut aspara
gus in inch lengths. Put a layer of
macaroni In buttered baking dish, then
asparagus and sauce, repeating till dish
is filled. Finish with the crumbs, and
bake tn moderate oven till browmed.
Dinner.
Broiled Mackerel Curried Potatoes
New Beets Dressed Romaine
Rhubarb and Raisin Pie.
CURRIED POTATOES.—I small
onion peeled and sliced. 1 t curry pow
der, 4 T butter. 1 T lemon juice, 6 cold
boiled potatoes. 1 1-2 t salt.
Melt butter in frying pan; add onion,
and cook till yellow and soft Cut po
tatoes in slices, sprinkle with salt and
'he curry powder. Shake the pan till
well mixed, then cover and let simmer
ten minutes. Lastly add lemon juice
mix well with fork, and serve very hot.
RHUBARD AND RAISIN PIE—I 1-2
C rhubarb diced. 2 rolled crackers, 1-2
C halved haisins, 1 egg. 1 3-4 C sugar,
flaky pastry.
Line plate with pastry. Mix to
gether rhubarb, raisins, sugar, crackers
and egg; fill pie plate, cover with pas
try or make a lattice top, and bake
about 40 minutes.
FLAKY PASTRY -t C flour. 4 T
lard, 1-2 t salt, cold water about 8 T.
Add Salt to flour and work in one
half the lard with finger tips. Keep
coarse and flaky. Moisten dough with
ice .water, turn on slightly floured
hoard, turn in flour, pat and roll out.
Fold in balance of lard (which should
be lather soft! by placing other half
of crust over it; press edges together
firmly to incase as much air as possible,
press with a rolling pin and roll it out.
Fold again and roll. Do this three
times. Use at once, or place in covered
dish in cool place. This quantity will
make one pie with two crusts, nr one
pie with the crust built up.
SATURDAY.
Breakfast,
Creamed Corn Beef. Potatoes.
Plain G'-iddle Cakes.
Brown Sugar Sauce.
Cereal or Plain Coffee.
Luncheon.
Mackerel Salad.
Boston Brown Bread.
Stewed Peaches, Cook'es.
Dinner.
Swiss Steak- Baked Potatoes.
String Beans.
Rice Pudding, Lemon Sauce.
SWISS STEAK—2 1-2 pounds bottom
round steak at fifteen cents per pound
2 t salt. 3-4 C flour. 1-4 t pepper. 1 I
onion juice, water to cover. 2 C toma
to juice.
Have steak cut two inches thick
Place on board, and pound the floui
Into meat on both sides. Then sear
thoroughly in Iron frying pan. an''
transfer to baking dish or casserob
Add tomato juice, seasoning® and watr,
to cover, and simmer two hours on top
of stove or in the oven.
SUNDAY,
Breakfast,
Strawberry Shortcake.
Poached Eggs. Brown Bread Toast.
Cereal or Plain Coffee.
Dinner,
Roast Lamb. Stuffing,
Boiled Rice. Carrots with Peas.
Spinach Salad.
Pineapple Sherbet. Chocolate Cake
ROAST LEG OF LAMB.—Remove
the outside fat. rub meat very lightly
with onion, then dredge with salt and
pepper, and dust with flour. Set in
dripping pan, place in hot oven, and
baste with hot water as soon as flour
is brown; then dredge on more flour,
and baste again when brown Repeal
this three times, and baste every flf
teen minutes afterward till meat ie
don*; this will take from 1 1-2 to 1 3-4
hours, according to the size
To mak* the gravy, drain fat al
most entirely from pan Add 2 table
spoonfuls flour, mix thoroughly, and
gradually turn In 2 cups of boiling wa
ter. Let boil, season to taste, and
strain if necessary.
SPINACH SALAD—Cook spinach
as usual, season well with salt, pep
per. butter and a dash of nutmeg, and
pack into cold, wet, individual molds.
Turn out on white lettuce leaves and
serve with a garnish of hard-cooked
eggs and mayonnaise or boiled dress
ing
PINEAPPT.E SHERBET—2 C wa
ter. 2 egg whites. 1 (.' sugar. 1 can
grated Hawaiian pineapple. 1 T gela
tine (granulated!, juice of I lemon.
Put sugar and water in saucepan, and
bring to boiling point Soak gelatine in
water to cover 15 minutes. Add to hot
“A simple device to prevent particles of
egg or cream from flying about while
beating."
A VALUABLE
KITCHEN HELP
TT THEN beating eggs or whipping
VV cream neat housekeepers are
frequently greatly disturbed
because, even w ith the greatest of care,
particles of egg or cream will fly about
the table and on the floor.
It. is such a simple matter to avoid all
this trouble that it is a wonder every
housekeeper has not thought of it her
self, and perhaps many have, hut for
the benefit of those who have not, let
me explain: Take a piece of linen pa
per, writing paper preferred, and cut it
across at right angles in the middle, so
there will be four flaps. Pull the paper
down over the handle of the egg healer
and let it rest upon the bowl, as in the
illustration, and there will be no waste
and no flying particles to soil the table
and floor and utensils.
syrup and b*at until cold. Then add
egg whites well beaten, pineapple and
lemon, freeze, and serve in glasses. Use
three par’a Ice to one part sale in
freezing.
Sup ®r.
Tomato Rabbit.
B r own Bread Sandwiches,
Iced Coffee Cake
TOMATO RABBIT.—2 C diced
cheese. 1 t salt. 2 T flour. 1-8 t pepper.
1 egg. 2 <*' tomato juice. 1-8 t soda. I t
putter, toast or crackers.
Mix together cheese, flour, egg. soda,
butter, salt and pepper. Gradually add
the tomato juice, and cook over hot
water, stirring constantly till thick.
Serve on toast or crackers.
STEAMED DATE PUDDING.—2 C
entire wheat flour, 1 egg. 1-2 t salt. 2
T melted butter. 2 1-2 t baking powder,
grated rind and juice of 1 lemon. 4 T
sugar, 3-4 (' shredded dates. 1-2 C milk
Mix together flour salt, baking pow
der. sugar and dates. Beat egg light,
add to milk with the lemon Stir in
the flour mixture, beat well, add melted
butter, and turn into well-oiled bak
ing powder cans. Steam 1 hour, and
serve with lemon sauce.
THE BLESSING
OF MOTHERHOOD
Healthy Mother® and Chil
dren Make Happy Homes
Motherhood is woman’s highest sphere
In life, it is the fruition of her dearest
hopes and greatest desires; yet thou
sands of noble women through some de
rangement have been denied this blesing.
In many horn s once childless there are
now children because ;f the fact that
Lydia E. Pinkham's Vegetable Compound
makes women norm al, heal thy and strong.
San Antonio, Texas. —"To all women
who desire to have children in their
homes and to be well
and happy I recom
mend Lydia E. Pink
ham’s Vegetable
Compound. I suf
fered from a dis
placement and other
female weakness.
Lydia E. Pinkham’s
Vegetablecompound
was the only remedy
that ever helped me,
and now I am a happy
If ?
I(h
mother and highly recommend your med
icine to all my friends.’’—Mrs. A. B.
Martinez, 121 S. Laredo St., San An
tonio, Texas.
Brooklyn, N.Y. "J was ailing all the
time and did not know what the matter
was. I wanted a baby but my health
would not permit it. I was nervous, my
side ached and I was all run down. I
heard that Lydia E. Pinkham’s Vegetable
Compound was good and took the medi
cine. I have now a beautiful baby and
your Compound has helped me in every
way.”—Mrs. J. J. Stewart, 299 Hum
boldt St., Brooklyn, N.Y.
If yon want special advice write to
Lydia E. Pinkham Medicine Co. (confi
dential) Lynn, Mass. Your letter will
be opened, read and answered hy a
woman and held in strict confidence.
HOW TO WORK WITH EASE
The Art of Making Many Tasks Restful
IT Is possible to perform many house
hold tasks while sitting. Making
* cake. whipping meringues,
preparing vegetables. Ironing small
articles and a hundred other ne
cessities can be done in this way, if
the kitchen boasts a stool of convenient
height to the work table and sink. A
strong stool can be bought for $2. and
w ill save many hours of aching feet be
fore a year has passed.
Whereas cake and pie tins should be
kept near the cooking table, frying
pans, kettles and stock pots belong by
the stove, w ith the long handled Mrks.
spoons and whisks needed in meat,
sauce and soup cookery. Again, open
shelving may be adopted; it will be
found advantageous to cover one shelf
near the stove with zin,c to provide a
settled place to set hot dishes. The
Staff Was Limited
Ferdinand DeFootelites, the well
known tragedian, comedian and the
iest of it. had arranged to pay a one
night visit to Mallow-on-the-Marsh.
So he sent a telegram to the proprie
tor of the local theater —otherwise
barn—as follows:
"Will hold rehearsals tomorrow
noon. Have stage manager, stage car
penter, property man, assistant electri
cian, and all other stage hinds there
without fail.”
Within a few hours he got a reply
from the prorpietor, who must have
bad a sense of humor, for he simply
wired back:
"He will be there.”
Easily Identified •
After the tennis match, the ladles’
team returned in triumph.
Perhaps it was their shrill delight
at their success that frightened the
horse, but, anyway, he bolted.
After a thrilling few minutes the ve
hicle dashed into th* bank at the road,
side and sent all its occupants flying in
a heap.
What a scene it was! No one was
hurt, but there was a perfect sea of
waving arms, feet and heads. And out
of the very midst came a squeal:
"Help. oh. helpl Save me, somebody!
Mine are the green shoes and stock
ings!"
Good Neu)s
for
Coffee Drinkers
A CUP
THE NEW BLEND
The coffee beverage with
a food value.
Has the right flavor, the
right aroma, and it won’t
disagree.
COSTS LESS AND
GOES FURTHER
i THAN THE AVERAGE
COFFEE.
20c buys a full weight
pound can; but don’t
measure its quality by
its price.
Is a high-grade product,
equaling in all-round
merit coffees costing up
to 10c per pound more.
Pure Delicious Eco
nomical.
Ask Your Grocer for It.
Roasted, Blended and
Packed by
Cheek-Neal Goffes Co.
Flint. ,t
NASHVILLt HOUSTON JACKSONVILLf.
Other shelves can h* covered with whit*
oilcloth, doubled under and fastened at
intervals along the edge with brass
headed tacks. The hooks will hold it
still more flrmlv In position. Frying
pans and sauce pans may be hung on
cup hooks, screwed into the shelf near
the wall, which should be covered with
a strip of white oilcloth nested on with
a thick flour paste, to protect It; as this
can be washed with scouring powder,
the kettle corner need never be dirty.
The material of the sink
upon the pocketbook, but the height
can be determined by any one able to
afford a small plumber’s bill. Half the
backaches of today are due to low
sinks. They should be high enough to
permit the average woman to stand, or
sit on a high stool, while washing
dishes without curving the back. The
average height should be 38 inches
from the floor. One can readily under
stand the difference of convenience be
tween the high and low sink. To make
the porcelain sink of the correct height
I ordered two turned wooden blocks of
the same design as the legs (which
were, of course, (oo short) and set th*
Anty Drudge Gives More Reasons*
Little Swmoe—'Too Hoo! I had a pretty pink frock
and mama cooked it. and the pink all came out.”
Mother— "l didn’t know the color wonld fade or I
shouldn’t have boiled it alon< with the other
clothes.”
Anty Drudge —" Anything wiTI fade, my dear, if it’s
boiled long enough. Boiling weakens the fabric sad
dissolves the dye. The best way is not to boil your
clothes, but to wash them with FVls-Naptha in coo!
or lukewarm water. Feta-Naptha sets the colors
instead of fading them, besides making the clothes
wear longer. It also saves you time, work, bother
and money.”
There are cheaper laundry soapg than
Fels-Naptha but no other so economical.
Sounds odd, doesn’t it ?
But it’s true.
Fels-Naptha is more economical be
cause it saves time, saves work, saves the
cost of fuel and makes your clothes wear
twice as long.
Fels-Naptha cleans your clothes in
cool or lukewarm water in summer or
winter without boiling or hot water to
weaken their fabric, and without hard
rubbing to wear them into holes.
It takes half as long and requires
much less work than the old way.
Try it next washday.
See how white, and clean, and sweet
Fels-Naptha makes your clothes.
Follow carefully the directions on the.
red and green wrapper.
HOLLOWWARE
IDEAL WEDDING GIFTS
Tpn-in<’h bowls at $18.50. These bowls are unusually
heavy, bright finish, almost perfectly plain, adapting them to
many uses, as well as thoroughly harmonizing with the pres
ent styles of flatware.
In addition we have many more ranging in price from
$5.00 up that are equally as £<»od value.
(Eugene V fl ayates (jo)
3T WHITBHAH,
sink upon them to raise it the neces
sary amount. ■ ’
Another kitchen help Is a movable
serving table. Its possibilities are in
numerable —for Instance, it can be
wheeled Into the dining room with the.
greater part of a meal upon it.’ be
placed behind a. screen, and left there
with the salad and dessert courses un
til they are needed. Th* soiled dishes
can be piled upon it. as fast as they ac
cumulate, the table be entirely cleared,
and the housewife can leave the dining
room clean after th* meal, wheeling th’
serving table with her. After the re
maining food is put away she can
wheel the tray to the sink, wash the
dishes, drain them, and pack them upon
the tray, ready to wheel to the pantry
without leaving the sink.
If it is Impossible to purchase one of
these serving trays, the boy studying
manual training or the handy-man
about-the-house can construct one from,
a light narrow table. A shelf must be
set in. a cleat put around both top and
shelf so that the dishes can not slide,
off, movable castors adjusted, and the
shelves zinc-lined to permit easy
cleaning