Newspaper Page Text
Copyright. I.
lh.
Company. (ip it Britain Bights Ucscrvtl.
No. 1 of a Brand New Cooking
Series by America ’s Most Popu*
lar Comedienne and Best Cook
M ISS MAY IRWIN is the best cook on the American sUrc and
and one of the beat housekeepers in America. She says she
is a housewife by intention and inclination, and an actress
by accident and necessity. Her cook book “May Irwin on Home Cook-
inj;'' is on the kitchen shelf of moat conscientious housekeepers, if in
does not lie on their table in their bedroom or stand on a shelf in their
library. She is at work on another cook book that she promises will
be still more complete and satisfying.
Miss Irwin is writing for this newspaper a new series of articles
on cooking and housekeeping. The first of this aeries is presented today.
By MAY IRWIN
I Call This hirst Article
Have You No Appetite for Breakfast?
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/alls lo piece*. Then pick
it up in tiny bits. Boil
the potatoes. Dram and
mash them, adding the
butter, cream and pepper
to them while mashing
Mix in the codfish. Make
into balls. Roll out iM*'
shredded wheat on to a
pastry board and roll the /
halls into the crushed V/
shredded wheat. Drop into
boiling butler and leave
there until browned. Serve
with half a lemon.
K \
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■'-Mi
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I S your appetite failing, and do you
notice this most when you sit
down to breakfast or when your
breakfast tray is brought to your
i bedside? Don’t be discouraged and
think your health Is deserting you.
It i% a symptom of Spring and early
Summer, like a young man’s special
propensity to make love and an older
man’s renewed interest In fishing.
Or perhaps your stomach revolts
at the old breakfast dishes whose
limited number you can repeat more
readily than you can recite your
alphabet. Cozen your appetitle with
some new dishes. Try these wtth
which I shall serve my family; and
if the cook doesn't make them well
enough to suit me I will prepare
them with my own hands when my
season closes and I get back to my
home in the Thousand Islands, which,
between you and me, and in spite of
those dear audiences, I am simplj
dying to do.
As I play and travel ! glean recipes.
Whenever at a hotel I taste a dish
that tickles my palate, and that has
a new ingredient, I send a most hum
ble message to the kitchen begging
for the recipe. I always get it.
When I am entertained anywhere
1 have a heart-to-heart talk with my
hostess before departing, and the
dish I wanted I get in formula form,
to be tried later on my cheerfully
submitting and I beg you to believe,
notwithstanding my experiments,
healthy family.
This dish I gathered in San Fran-
eiscoV I^hope you will like it as well
as I do.
(
V.
m
Devilled Eggs and Anchovy Toast.
pi 1 mto a pan a level table*poonful of butter, half a tcaspoonful of dry mu*tar(]«
* two lablcspoonsfuls of tomato sauce, one labeapoonful of Worcestershire sauce
and -'lie of mushroom catsup. Sbi into this lour hard boiled eggs, sliced, silted ifld
peppered. When thoroughly henied place on buttered slices of toast, on which an**
chovy sauce has been thinly spread.
Your appetite may he stimulated by
California Waffles.
One quart of sweet milk.
One quart of sifted flour.
Half a cup of melted butter.
Four eggs well beaten (separately).
/// /pH
';/////■' m
T
Eggs Tivoli.
"’AKE half a loaf of bread, from which the inner half has been removed. Toast
the remaining crust whole. Have ready some chicken hash in which are pota
toes and a rich cream gravy. Fill the hollow toasted loaf with it. Add a raw egg to
the mixture inside the loaf and pour cream sauce over it. On top of this grate a little
cheese and brown all in the oven. Serve by slicing with a sharp knife. Serve very
hot.
•-4j
\V
May Irwin at Her Cooking Stove.
The Little Drawings Are Also by
This Versatile Comedienne. She
Uses Them to Ornament Her
Recipes When She Sends Them
to Her Friends.
' \
(/to
w
Eggs and Mushrooms.
/"SM'. pound of fresh mushrooms cleaned in several waters. Don't let them stand.
^ Peel and put them in a stewpan, with two ounces of butter, half a teaspoonful
of salt and a dash of white pepper. Set over the Sre until thoroughly healed; turn
into a shallow baking dish, and break over them six eggs; sprinkle over the top stale
bread crumbs. Dot with bits of butter Dust with salt and pepper. Bake in a hot
oven five minutes. Spread them on het buttered toas; and serve.
Curned Eggs.
FJ 1 RY one sliced, medium size onion in a little bulter very
^ slowly. Do not allov il to brown. Add three table
spoonfuls of curry powder arH ore and a half cups ol ! <_!•
Let this simmer until the onion is tender. Rub one tablespoon-
fui of cornstarch in half a cup of cream. Add this to the
rtock and onion. Stir until it boils. Then let it simmer for
five minutes. Cut as many hard boiled, eggs as are needed
into quarters Add them to the curry. Season with salt and
peper.
Codfish Balls.
M Y appetite has always revived at sight of codfish balls
prepared in this way:
Two pounds of codfish.
Half a cup of cream.
A quarter of a pound of butter.
One shredded wl -at biscuit.
A dash of pepper, but no salt.
Soak the codfish over night, and in the morning put it on
tiic fire in nough cold water to cover it. Let it boil until it
Or by this, split open while very hot. generously buttered, and eaten with your
morning dish of berries or of apple sauce. I got it while staying in Glasgow.
5hortbread.
One qu«rt of flour.
Two tabletpoonsful of lard.
One tcaspoonful of butler.
Three tcaspoonful of baking pow
der.
One tablespoonful of salt.
Mix the flour, baking powder and
salt together. Then rub the lard and
butler well into the flour, and mix with
the consistency of biscuit dough. Bake
on the tap of a stove, on a griddle.
The housekeeper encounters
difficulty in varying her break
fasts for her household. Next
week I* shall tell you of seven
different breakfasts for one
week.
Using Our Great Sea Jetties for Lobster Farms
By Rene Bache.
A VERY novel and interesting
experiment in the way of lob
ster farming is just now being
tried by the Government Fisheries
Bureau at Cape May, the southern
most tip of New Jersey, where two
enormous jetties have recently been
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built out into the sea. They run
parallel to each other, are con
structed of broken rock, and eaclt
of them is two miles in length.
The shores in all that neighbor
hood are sandy and devoid of rocks.
This means that they do not invite
the lobster, which is an animal fond
of rocky places, where it can hide
from enemies and find the molluscan
and other provender its diet de
mand^.
The two great jetties, however,
furnish eight miles of artificial shore
line, with innumerable crevices in
which to find shelter; and incident
ally the rocks of which they are
composed invite and encourage the
multiplication of innumerable crabs,
shellfish, fishes, and other creatures
sought as food by lobsters.
With which facts in mind, the
Fisheries Bureau has planted in the
sea between and about the jetties a
large number of adult lobsters of
both sexes, obtained for the purpose
from the coast of Maine, where, at
Boothbay Harbor, the Government
maintains what is called a "lobster
station,’’ for collecting the noble
crustaceans, stripping the egg-bear
ers of their eggs, and hatching the
latter by millions in apparatus spe
cially and ingeniously devised for
the work. Many of those liberated
at Cape May were females bearing
eggs, which doubtless hatched out
young during the last few weeks,
and thus helped to stock ithe new
"farm.”
So confident is the Fisheries
Bureau of results that it intends to
M
|%
\ .4
How the Female Lobster Carries Her Eggs.
continue the planting of adult lob
sters about the jetties for some years
to come—its belief in the success of
the enterprise being based largely
upon what has happened already at
Cape Henlopen, on the opposite cor
ner of Delaware Bay. At that point
a single jetty of great length, like-
Abnormal Claw of a
Lobster with 3 Edible
Parts Instead of Two.
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wise of rocks, was run out into the
sea several years ago, to prevent the
washing away of the land; and al
ready it affords a home for such
multitudes of lobsters that not less
than five thousand pounds are taken
there annually in pots by fishermen.
To protect the "farm” at Cape May,
the New Jersey Legislature has
just passed a law forbidding the
capture of lobsters in Cape May
County for the next five years, in
cidentally the enactment, provides
that from this time on no lobster
shall be allowed to be taken in any
waters of that State hereafter that
has a back-shell measurement of
less than four and one-eiglvth inches.
For twenty years the lobster
fishery in New Jersey waters has
been practically at a standstill,
yielding from 100,000 to 200,000
pounds per annum. Any augmenta
tion of the number of lobsters brings
a prompt, increase in the number of
fishermen, and of traps employed,
so that the catch soon sinks to a
point where the industry no longer
•pays living wages to so many per
sons. Accordingly it falls to a level
where the few still engaged in it
are liable to make it remunerative;
and thus, by a sort of automatic pro
cess. a balance is maintained be
tween the lobsters on the one hand
and the “pot-hunters” on the other.
In all likelihood th'e same condition
of affairs will eventually arrive all
along our North Atlantic coast, so
(hat, in the upshot, the lobster will
be preserved front extinction by the [
mere working out of an economic
law.
Lobsters obtain a certain amount
of protection through their habit of
going far out to sea in the Summer
time—one object of this annual mi
gration being to change their clothes.
Nature has so made them that they
can grow only by throwing off their
old shells and putting on new ones.
When the time arrives, they must
literally “swell or bust.” After
shedding their armor, they hunt for
holes among rocks to hide in, for
safety. For brave and formidable
as is the noble crustacean when clad
in his coat of proof, he is helpless
against his enemies after casting it
off, and a number of days are re
quired for his new shell to harden.
During this period he stays quietly
In some dark cranny, where no foe
is likely to spy him out and refrain
ing entirely from food is not likely
to wander into ;t lobster-pot In pur
suit of the bait. Thus it is that the
fishermen, who in Summer follow the
lobsters out foe a distance of twenty
miles from land, rarely rapture a
"soft" specimen. This, from the epi
cure’s Viewpoint, is a pity, for a soft
lobster is a wonderful delicacy.
Cooked in bolting lard, it is salt! to
be just about the most delicious tiling
on earth, far excelling the soft crab.
One advantage of the soft lobsteV
as a comestible is that it is abso
lutely digestible. Incidentally to the
shedding of its coat it coughs up,
in a literal sense of the wor/1. the
entire lining of its digestive appara
tus. Taking no food for some time
thereafter, it is absolutely clean.
But, alas! even at the most luxurious
“lobster palace” one cannot buy a
soft lobster. When a fisherman
comes across one, he eats it him
self.
It is worth mentioning right here
that the belief, so commonly enter
tained, that lobsters are a perilous
diet is wholly unwarranted—so long,
that is to say. as they are fresh out
of water and in a healthy condition.
Unfortunately, they
or even dying when they are cooked
and the average restaurant proprie
tor will not hesitate to serve on the
table a specimen that has already
given up the ghost from natural
causes. Of course, no animal is
safe to eat under such circumstances,
and the ultimate consumer may suf
fer from severe and even fatal in
digestion.
Such occurrences are presumably
accountable for the almost universal
belief that a certain portion of the
THIS BOOK
ISJREE
The Mysteries of Hypnotism and
Personal Magnetism
Revealed.
Herbert L. Flint, one of the best known
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You can now learn about the secrets of
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How I Cured My
Grey Hair
I Will Tell You Free How To
Cure Yours by a Slmple.Sure
Harmless Home Treatment.
Age No Obstacle.
Don’t t’se Harmful Dyes That Make
lour Hair Look Like a Fainted Mop
LET ME HELP YOU FREE.
When 1 was twenty-five years n*1d 1 suddenly
turned grAy, and at. twenty-eight looked likr a
woman of forty-fly,.. | | 0 «at three good
Mltlonn lor no other reason tfiian my failed hair.
Like many others, my elderly a pea ram •• preyed on
mv mind until 1 waa a physlcnl wreck.
Dne day my godfather, a famous chemist, asked
me to try a prejxiration he had perfected. I did
ao. and after a few days
was surprised aud de*
lighted to find my
hair becoming richer
and darker in tone.
t Very soon it was
k once more the
, natural sliaile
of mi’ urirl-
ImIi days.
I am so de-
vmmgsaa* li<fbte<1 *t vaj
ft-iHHMiMM: success that I ami
willing to sem|
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to any man
mrnmm or w oman whose
— > ^ air * 8 ^Tay. Lets
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r that it is quite dif
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if you HABt to renew your faded hair and look
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1 Liimg whether lady or gentleman) and inejoaer'
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205 B, Grosvenor
FLINTS COLLEGE OF HYPNOTISM
CLEVELAND. OHIO. U.S.A.
m-:
Me
Hypnotism strengthens your memory and de
velops your will. It overcomes bashfulness,
revives hope, stimulates ambition and deter
mination to succeed. It gives you that self-
confidence which enables you to convince people
of your real worth. It gives you tbe key to
the inner secrets of mind control. It enables
you to control tbe thoughts ami actions of
others. When you understand this grand and
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<iro Otten SICK tn human minds which will be carried out in
day or even a year hence. You can cure
! bad habits and diseases in yourself and others.
i You can cure yourself of insomnia^ nervous
ness and business or domestic worry. You can
Instantaneously hypnotize people with a mere
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powerfully influence them to do as you desire.
You can develop to a marvelous degree any
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A Friendly Scientist Showed
How to Cure It Forever
I WILL TELL YOU FREE HOW TO CURB
YOURS, TOO
For a long time I was sorely troubled by $
hideous growth of Superfluous Hair on my face
and arms. My face was, indeed, a sight from the
exasperating growth#
and I grew almost Wf
km hate myself for mv
unsightly appearand.
There are many
things advertised for
Superfluous Hair,
and I think I triad
them all but never
with any result, ex
cept to waste By
money ami burn toy
skin.
But, withstand
ing all my year*
of disappointment,
today there is not a
sign of Suparfluoua
' >v Hair on my face.
_ arms or anywhere
else. I got rid of it
through following
the advice of a
.. , . f rien dly scientist,
a professor of chemistry at an English uuW
versify. The treatment he advised is
thorough, simple and easy to use that I want
every other sufferer in America to know alvont it
It worked such u change in my appearance and
my happiness that I gladly waive my natural
feelings of sensitiveness, and I will tell broad
cast to all who are afflicted how l destroyer! every
trace of hair, never to return.
If you are a sufferer and would like to have
tijll details, just send along your name (stating
whether Mrs. or Miss) and address, and a two-cent
stamp for return postage, and I will send you iu
full detail the advice and instructions which re
sulted in ray own cure, after all else failed. Ad
dress your letter Mrs. Kathryn Jenkins, 465BC
Wentworth Building, Boston, Mass.
NOTE—Mrs. Jenkins, ns her photo-
fjraph shows, is a lady of refinement.
and for pears teas well known as a so
ciety leader in Scranton, Pa.
■Wtfq
y
This book ' of Flint’s will tell you bow to
. . . , . . mv< I 5**™ the secret of attaining these things,
lobster S anatomy IS poisonous This I Flint IS til most successful and best known
is the so-nailed “lady”’—which, as ! hypnotist In the world. He has appeared be-
... . . fore thousands of audiences. He will carry out
a matter or fact, is an apparatus in every promise faithfully, if you want a copy
the stomach for grinding the lob- ! of this free book, send your name and address
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stor’S food. Tt IS no more poisonous Flint. Dept. sis, CUvelancf, Ohlo and you
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