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Full text of "The Boston Cooking School magazine of culinary science and domestic economics"

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ITRAWBERRY SHORT CAKE with MARSHMALLOW SAUCE 

THE BOST^ 

CQDKINGSCHm 

MAGAZINE 

OF • C UL/IN ARjY- SCIENCE AND- 
DOMESTIC • ECONOMIC^I 

/p3 '/■) I u 




June-July, 1913 

Vol. XVIII No. 1 



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PUBLISHED 
BY 

THE BOSTON CGDKING 
iCHQDL MAGAZINE CQ 

37aBOYLSTONS! 
BOSTON MASS. 



Vi^^^^?^^?^^P^^P?W>^ 



The Best Dumplings 

^^^You Ever Me 

Perfectly raised, light and delicious if you will use 

PUMFORD 

M^^ THE WHOLESOME 

BARING POWDER 

For producing food of most delicious flavor, and perfect lightness 
and wholesomeness, there is no baking Powder in the world to equal 
Rumford— it 

Makes Digestible Fooil^^^ 



A COMPANION VOLUME TO ''THE 
BOSTON COOKING SCHOOL COOK-BOOK" 

A NEW BOOK OF COOKERY 

By FANNIE MERRITT FARMER 

With Eight Co lore ii Plates and more than T^co Hundred Illustrations in Half -To nt 

440 Pages. Cloth, $1.60, net. By mail, $1.75 

The " New Book of Cookery " contains more than teS-TZLlJl^ 
eight hundred recipes upon all branches, including many f jl ^,^^^ Tl 

new and important dishes not to be found in any other 
work. 

An almost indispensable companion to the author's 
invaluable " Boston Cookino- School Cook Book." 



This book presents the latest triumphs of the culinary art. 
It is very fully and attractively illustrated. — Nezv York Sun. 



Cookery 

FaiuiHMtmaFL 



LITTLE, BROWN & CO., Publishers, - - BOSTON 



The 
Boston Cooking-School Magazine 



OF 



Culinary Science and Domestic Economics 



Volume XVIII 



June-July, 1913— May, 1914 



Published Monthly by 

THE BOSTON COOKING SCHOOL MAGAZINE COMPANY 

372 BoYLSTON Street, Boston, Mass. 



Copyright, 1913, 1914, by The Boston Cooking-School Magazine Co. 



COMPLETE INDEX, VOLUME XVIII 

June-July, 1913— Mav, 1914 



Page 

A Blackberry Dessert 132 

A Cheer Song 365 

A Fortnight in Berlin 753 

A Happy New Year 437 

A Home of the Past and Present . . . 267 

A Modern Valentine 523 

An Attractive Living Room 11 

An August Song Ill 

An Experiment in Economics 199 

A Poetical Laundress 24 

Arcady 764 

A Reversion to Type 507 

A Side Light on High Cost of Living 524 

A Small New England Country Home, 111. 347 

A Square Deal for the Milk Bottle . . 763 

As to Those Five and Ten-Cent Meals . 438 

Autumn Days 270 

A Yard of Rhubarb 196 

Ballad of Too Much Beauty 16 

Beyond the Soup 353 

Breakfast at Eight 680 

Brick and Mortar Gardens 703 

Bucolic Opinions on Fletcherizing ... 751 

California's Winter Celery Crop .... 271 

Christmas Birds 357 

Cold Dishes for Hot Days 50 

College Cooking 136 

De-natured Alcohol 139 

Diet in Uric Acid Disorders 220 

Do Men Want Efficient Wives? .... 273 

Dreams ' 363 

Editorials 30. 118, 206, 286, 366, 

446, 526, 606, 686, 766 

Efficiency in Home-making 109 

Eliminating Non-essentials 760 

Enchantment 462 

English and American Homes 515 

Essentials in Happy Home-Making . . 192 

Finding Ourselves in Wales 115 

Five and Ten-Cent Meals ...... 309 

Frost Fairies 541 

Harmony in Home Surroundings ... 141 

He Careth 604 

Her Heart-Warming 276 

Home Ideas and Economies . . 56, 143, 224 

303, 383, 467, 547, 625, 705, 785 

How Honest Are We ? 54 

How One Bride Learned Efficiency . . 282 

How Miss Janet Grew Young 105 

In Its Own Country 364 

In October 191 

Keeping House in the Margins of the Day 134 

Linens for the Fair Bride 440 

flaking the Boarding-House a Business 542 
Making the Home Comfortable for Sum- 
mer 53 

Making the Kitchen Attractive 197 

March 606 

"Margaret's Kitchen 307 

Meeting the Problem of Living .... 605 

Menus, 41, 97, 129, 185, 219, 265. 298, 345, 377. 

425, 458, 505, 537, 617, 698, 745, 777 

Millicent's Christmas Offerings .... 361 

Mothering Our Girls 358 

Mrs. Jessup's Birthday Cake 17 



Paga 

Neighborhood Clubs 25 

New Books 123, 394, 718 

New Ways of Serving 236 

One Practice House 99 

Opening Boston's New Fish Pier ... 747 

Ornamental Clocks of France, 111. ... 431 

Our Daily Bread 619, 700, 780 

Our Home in the Hickories 667 

Piazza Spreads for June-July 9 

Placing the Family Pride 518 

Polly's Course in Designing 765 

Preparation of Three Meals a Day . 300, 460 

Reducing Time Spent in the Kitchen . . 622 

Remodeling the Christmas Dinner . . . 379 

Saint Valentine 546 

Science and Food 137 

September 114 

Simple Living 52 

Service 590 

Story of an Interior, 111 427 

Tea at the Blue Ship 436 

The Abiding 518 

The Artistic Use of Housefurnishings . 28 

The Art of Basket-Making 187 

The Big Four 463 

The Burned Meringue 602 

The Candle Light 276 

The Deleted Lines 512 

The Garden of Eden 683 

The Girl Who Cooked 201 

The Golden Days 112 

The Hardworker's Monument 22 

The Honevmoon 29 

The Ladv'of the Angel Cake ..... 596 

The Lyric of Life 117 

The Marriage of Emily 676 

The Road 759 

The Sweetness of the Hour 600 

The Valentine Doll 513 

The Value of Diet Fads 520 

The Vigil Keepers 446 

The Wane of the Year 281 

Transmutation 27 

Twilight Fraternity 195 

Two City Girls Pioneering in Arizona 434, 591 

Two House-mothers 280 

Wanderlust 757 

Watch Your Step 442 

Welcome and Unwelcome Guests . . . 284 

What a European Trip May Teach . . 545 

'What Constitutes a Good Table .... 757 

When the Cooky Jar is Full 310 

When the Year is New 465 

Where is Your 'Phone? 308 

Whispers 750 

Women of the Pushcart Market ... 597 
Seasonable Recipes : 

Almonds, Deviled 210 

Apples, Jellied, III 294 

Apples, Stuffed, 111 294 

Apricots, Frozen. Ill 457 

Beans, Lima in Cream 36 

Beans, Wax, Scotch Style 294 

Beef, Filet of. with Artichoke Bottoms, 

Barigoule, 111 693 



COMPLETE INDEX 



Page 

Beef, Loin. Roast of. 111. . 213 

Beef. Pot Roast of, 111 453 

Beef, Roast Fillet of, 111 214 

Biscuit, Oatmeal, 111 217 

Bluefish, Baked, 111 213 

Bouillon, Chicken-and-Tomato .... 290 

Bread, Entire Wheat. Ill 127 

Bread, Rye-and-Oatmeal, 111 774 

Brussels Sprouts, 111 ■ ^^"^ 

Bouchees, Caroline ' . . . . 209 

Cabbage, Stuffed, 111. 7>n 

Canapes, Anchovy-and-Egg, 111. ... 289 

Cake. Apple Sauce 613 

vCake. Blitzen, 111 696 

Cake. Bride's, Confectioner's Frosting, 

111 296 

Cake, Chocolate, 111 128 

Cake. 1-ruit-and-Xut. Ill 396 

Cake. Graham Cracker. 111. 376 

Cake, Hickory Nut with Frostings, 111. 776 
Cake, Hot Fudge with Marshmallow 

V Sauce 775 

Cakes, Baby Baltimore. Ill 697 

Cakes, Easter Sponge 697 

Cakes, Five O'clock Cream, 111 536 

Cakes. Little Pound. Ill 376 

Cakes. Small Graham Cracker, 111. . . 376 

Cakes, Tuna Fish 210 

Canapes, Indienne 769 

Carrots, Creamed 373 

Carrots, Puree of 449 

Caviare in Tomato Cups 210 

Celery with Beef Marrow^ 454 

Chaudfroid of Poached Eggs, 111. . . 122 
Chestnuts and Bermuda Onions, with 

Parsley . ." 773 

Chicken, Chaudfroid of. Ill 692 

Chicken, Hungarian Style. Ill 212 

Chicken, Legs, Stuffed, 111 691 

Chicken, Panned 123, 213 

Chicken, Puree of 454 

Chicken, Roast, with Rice Croquettes, 

111 293 

Chilo, China 123 

Chops, Broiled Lamb, with Chestnut 

Croquettes, 111 610 

Cocktail, Crabflake. Ill 689 

Codfish, Creamed, Roulette 371 

Codfish, Fresh, Boiled, with Oyster 

Sauce 290 

Consomme Celestine 529 

Consomme, Irma 689 

Consomme, Vegetable a la Royal . . . 609 

Cookies, Honey 294 

Cookies, Oatmeal 775 

Crabapples. Glaced 217 

Crackers. Deviled 121 

Cream, Rice Bavarian. Ill 38 

Croquettes. Clam ..... 769 

Croquettes, Finnan Haddie 371 

Croustades of Fruit, Maltaise, 111. . 295 

Croutons, Cheese 36 

Custard, Caramel, 111 616 

Custard, Royal 609 

Cutlets, Hot Cheese 457 

Cutlets, Salmon 372 

Cutlets, Veal, Pojarski Style, 111. . . 124 

Dessert, Pineapple, 111 535 

Doughnuts, Molasses .295 

Dressing, Bread, for Baked Fish . . 212 



Page 

Duchesses a la Reine 529 

D'uxelles, Preparation of 693 

Egg-plant, Broiled, 111 125 

Egg-plant, Stuffed 125 

Eggs, a la Aurora 34 

Eggs, a la Hussard, 111 690 

Eggs, Baked with Cheese 34 

Eggs, Canada Style 34 

Eggs in Ramekin Cups 690 

Eggs, Poached, with Anchovy Paste, 111. 292 
Eggs, Stuffed, with Bread Sauce ... 35 
Fillets, Chicken with Ham and Mush- 
rooms, 111 611 

Fillets of Flounder, Czarena Style, 111. 770 

Filling, English Cream 126 

Finnan Haddie, Dinner Style .... 450 

Fish, Boiled, with Ovsters. 111. ... 452 

Fish, Fillets of, Fried, with Salad, 111. 291 

Frosting, Confectioner's 127 

Frosting, Ornamental, 111 296 

Fowl, Braised, with Oysters .... 292 

Ham, Baked with Cider 370, 531 

Ham, Mousseline a la Florentine, 111. 332 

Hasenpfeffer, German 693 

Ice Cream, Macaroon, with Straw- 
berries 457 

Jellied Fish and Ham in Molds, with 

Lettuce, etc Zl 

Jelly, Aspic 122 

Jelly, Maraschino 457 

Jellv, Mint, with Green Grapes . . . 127 

Jelly, Tomato, 111 774 

Kartoffel, Kloese 694 

Loaf, Veal, with Potato Salad, 111. . . 124 

Lobster, Cardinal, in Ramekin, 111. . . 691 

Marguerites, Pecan-nut, 111 616 

Meringue, Almond. Strawberries and 

Cream, 111 38 

Muffins, Corn Meal, 111 217 

Muffins, India Wheat, 111 127 

Omelet, Oyster, 111 452 

Onions, Creamed, with Parsley . . . IIZ 

Oysters, Broiled 371 

Oyster, Chaudfroid 209 

Oysters, Fried 291 

Oyster, Lansdale, 111 450 

Oysters, Roulette Style 370 

Pan Cakes, French for Consomme . . 530 

Parfait, Coffee, 111 535 

Parsnips, Fried in Batter 614 

Paste, Biscuit, for Meat Pie .... 214 

Pastry, Cream 615 

Patties, Adelaide 534 

Patties, Potato, with Peas, 111 612 

Peach Gateau, 111 128 

Pears, Cardinal 614 

Pickles, Rummage 217 

Pie, Butter Scotch 40 

Pie, Cream 126 

Pie from Remnants of Roast Beef, 111. 144 

Pie, Peach 616 

Pie, Prune, 111 615 

Pies, Little Pumpkin, 111 374 

Pilau a la Turque, 111 35 

Potatoes, Baked, Yellowstone Style 612 

Potatoes, Fried Whole 770 

Potatoes, Mashed 211 

Potatoes, Oakhill 612 

Potatoes, Paprika, with Fish, etc. . . 211 



COMPLETE INDEX 



Page 
Potatoes, with Maitre d' Hotel Butter, 

111 33 

Preserve, Chestnut, 111 457 

Pudding, Cheese, with Pimento . . . 126 

Pudding, Frozen, Bombe Stvle .... 374 

Puff-Paste '. 296 

Quenelles, Chicken for 689 

Relish, Celery 121 

Rhubarb, Bavariose Zl 

Rissoles, Sweetbread 770 

Rolls, Dinner, 111 774 

Rolls, Kaiser, 111 696 

Rolls, Parker House, 111 216 

Roulettes 209 

Salad, Apple-and-Pimento 126 

Salad, Apple, Date-and-Celery .... 614 

Salad, Cherry Aspic, 111 Zl 

Salad, Christmas 373 

Salad, Cream Cheese, 111 455 

Salad, Easter, 1914, with Dressing . . 694 

Salad, Egg-and-Tomato 215 

Salad, Germaine 456 

Salad, Lettuce, Date-and-Pecan Nut, 111. Zl?i 

Salad, Lobster, Victoria 694 

Salad, Neapolitan, 111 456 

Salad, Pimento-and-Cheese, 111. . . . 126 

Salad, Potato, 111 771 

Salad, Prune, Apple-and-Cream Cheese 695 

Salad, Spinach, 111 534 

Salad, String-bean, 111 772 

Salad, Tomato Jelly for 695 

Salad, Tomato, with Green Corn . . 124 

Salad, Tuna, 111 122 

Salambo, 111 375 

Sandwiches, Cheese 36 

Sandwiches, Neapolitan 456 

Sandwiches, Sardine-and-An hovy, 111. 455 

Sardines a la Tartare 369 

Sardines, Broiled 33 

Sauce, Bernaise '. 215 

Sauce, Currant Mint 214 

Sauce, Demi-Glace 532 

Sauce, Oyster Cocktail 121 

Sauce, Madeira 454 

Sausage, Chicken or Veal 292 

Sausage, Deerfoot 452 

Sausage, Fish 291 

Shortcake, Strawberry, 111 775 

Shortcake, Strawberry, with Marshmal- 

low Sauce, 111 39 

Smelts, Italian Style 610 

Souffle, Dried Apricot 457 

Souffle, Ham a la Milanaise 532 

Soup, Black-bean 210 

Soup, Cauliflower ' 369 

Soup, Chicken Gumbo 530 

Soup, Chicken, Sabayon 449 

Soup, Cream of Oyster 290 

Soup, Cream of Spinach 610 

Soup, Inexpensive Vegetable .... 370 

Soup, Swedish 369 

Spinach for Ham 532 

Spinach, Italian Style, 111 612 

Sponge, Banana, 111 38 

Sponge, Pineapple 38 

Succotash, Plymouth 530 

Swordfish, Sauted, 111 211 

Syllabub, Grape Juice or Raspberry, 111. 375 

Tarts, Baked Apple, 111 613 

Tarts, Peach, 111 615 



Page 

Tarts, Strawberry, Jam, 111 775 

Tenderloin Hearts, 111 533 

Timbales, Chicken 36, 293 

Toast, Tomato Cream 36 

Tomatoes a la Tartare 769 

Tomatoes and Corn 124 

Torte, Dessert, 111 697 

Tuna au Gratin, in Shells, 111 122 

Val-au-Vent, Oyster, 111 291 

Vegetables, Macedoine of, in Tomato 

Jelly, 111. 772 

Venison, with Sprouts and Chestnut 

Puree 453 

Wafers, Poinsettia, 111 376 

White Fish, Broiled ZZ 

Queries and Answers : 

Apron, Pattern of 147 

Asparagus and Endive, Cooked ... 68 

Bar-le-Duc 66 

Barsh a la Polonaise 630 

Batter, Fritter 316 

Batters, Names of Yeast 716 

Beans, Baked with Tomato Sauce . . 230 

Biscuit, Clover-leaf 472 

Bread, Boston Brown 634 

Bread, Difference in Milk and Water 228 

Breads, Names of Hot, etc 714 

Bread, Raisin 147 

Bread, Rye-and-Indian 790 

Bread, Rye-Meal 62 

Bread, Salt-Rising 390 

Bread, Vienna 472 

Broth, Beetroot 630 

Buns, Flora Dora 558 

Cabbage and Beans, Cooking of . . . 311 

Cake, Almond 474 

Cake, Black Fruit 232, 554 

Cake, German Coffee 794 

Cake, Lemon, with Filling 314 

Cake, Made with Water 792 

Cake, Mixing of 471 

Cake, Nut, with Marshmallow Frosting 61 

Cake, Shrewsbury 152 

Cake,Three Layer, Yellow 476 

Cake, Whipped Cream 636 

Cake, White Fruit 710 

Cake, Yellow Layer 472 

Cakes, Plain, Cornmeal, Buckwheat 550 

Cakes, Rum, Baba . 314 

Caramel, For Coloring 68 

Caramels, Choice 632 

Carving a Leg of Lamb 796 

Catsup, Tomato 148, 474 

Cheese, Potted 551 

Chestnuts, French Candied 472 

Chicken, Uses for Cooked 68 

Cleaning Enamel Ware 312 

Cocktail, Grapefruit 554 

Coffee, Extract 66 

Consomme, Mushroom 476 

Cookies, Bran 232 

Cookies, Molasses 234 

Crabmeat, Cooking of 552 

Creams, Maple Fondant 796 

Creams, Maple-and-Nut 796 

Croquettes, Canned Salmon 791 

Croquettes, Crabmeat 552 

Crullers, Orange 388 

Custard, Chocolate, with Fudge Sauce 148 



COMPLETE INDEX 



Page 

Desserts free of Sugar 228 

Dextrim in Baked Potatoes 712 

Diet to Cure Rheumatism . 234 

Doughnuts and Crullers 716 

Doughnuts, Molasses . . 634 

Doughnuts, Yeast 711 

Dressing. Mustard Salad 311 

Dressing. Russian, Salad 314 

Dressing, Thousand Island Salad . . 710 

Eggs, Coddled 66 

Eggs, Hard-cooked for Salads . . . 472 

Figs, Euchered 62 

Fillets of Soles, Veronique 630 

Fingerbowls, Use of 476 

Fondant, Maple 796 

Food for College Boy 230 

Frosting, Mocha 150 

Gingerbread, New York 388 

Goulash, Hungarian 550 

Grapefruit, Serving of 632 

Guests, Seating of. at Table 478 

Heart, Stuffed with Dressing .... 551 

Heat of 0\;en for Bread ..'.... 150 

Ice-cream. Creme de Menthe .... 148 

Ingredients. Order of Adding .... 711 

Jam, Rhubarb (Scotland) 792 

Jam, Strawberry 228 

Jellv, Cucumber 147 

Jelly, Rhubarb 792 

Jellv, Strawberry 228 

Jelly Roll 154, 227 

Keeping Parsley 227 

Lady Fingers 152, 227 

Lentils, Value as Food, with Recipes . 552 

Lobster, Broiled Live 154 

Luncheons. Fifty-cent 470 

Macaroni. Milanaise 634 

Marmalade, Grapefruit 311 

Marmalade, Rhubarb 792 

Mayonnaise. Sardine 68 

Mayonnaise, with Eggs 556 

Meats, Food to serve with 710 

Menu. Supper for Nurses 551 

Menus for Children 790 

Menus for College Boys 631 

Menus for Sunday Night Suppers . . 791 

Milk, Whipping Condensed 634 

Mousse, Chicken 794 

Muflins, Cornmeal 390 

Muffins, English 228, 714 

Muffins, India Wheat 152 

Muffins or Gems, Graham 314 

Mush. Indian Meal, Fried 152 

Mushrooms. Time of Cooking .... 714 

Mustard, Bottled 230 

Noodles, Italian 390 

Nuts, Pistachio 68 

Nuts for Meat 232 

Oatmeal, Cooking of 798 

Oatmeal for Cookies 472 

Olives, Celery and Nuts. Place of . . 478 

Omelettes, French and PufTv .... 62 

Onion, Pickled 474 

Orange Peel, Candied 230 

Ox Heart, Braised 474 

Pansies, Mint Leaves, etc., Candied 150 

Parfait, Golden 316 

Pastry Bag and Tube, Use of ... . 152 



Pag 

Peaches, Spiced 230 

Pepper, Stuffed with Sweetbreads . . 312 

Pickles, Dill 227, 314, 388 

Pickles, Sour Cucumber 234 

Pickles, Sweet Cucumber 234 

Pies, Points of Judging 631 

Pitcher or Carafe 714 

Plunketts 792 

Potatoes, Hashed Brown 234 

Potatoes, Sweet, Southern Style . . . 476 

Potatoes in Bread 234 

Pudding, Castellane 716 

Pudding, Steamed Date 798 

Rabbit, Baked with Milk 556 

Rabbit, Hasenpfeffer Style 556 

Rabbit, a la Marengo 556 

Ramekin, Dishes to -Serve in .... 711 

Relish, Pepper-and-Onion 550 

Rice, Composition of 798 

Roast, Pot, with Currants 390 

Rolls in Napkins 476 

Rosemary and Kale in Cooking . . . 392 

Salad, Canned Salmon 792 

Salad, Place of, at Dinner 312 

Salad, Potato for Thirty 472 

Salmon, Creamed 792 

Salmon, Deviled 792 

Salmon, Hot Canned 792 

Salt in Boiling Vegetables 636 

Sandwiches, Chicken 558 

Sandwiches, Club-house 61 

Sandwiches, Salmon 792 

Sauce, Bordeaux 314 

Sauce, Melba, Raspberry 62 

Sauce, Tomato, for Baked Beans . . 148 

Sauce for Broiled Live Lobster . . . 228 

Shortbread, Scotch 476 

Silver, Disposed of, on Table .... 478 

Soda and Cake Mixture 150 

Souffle, Date 796 

Souffle. Salmon 791 

Soup, Kornlet 232 

Soups for Sugar-free Diet 228 

Spaghetti, Italian 388 

Squash en Casserole 634 

Steaming Forequarter of Lamb . . . 148 

Sugar, Adulteration of Brown . . . 636 

Suggestion for Teas and Parties . . . 558 

Sweet Herbs 147 

Table Cloth, width of Hem 711 

Tea Kettle, Care of 312 

Tea Ring, Swedish 794 

Timbale, Fish 796 

Timbales, Chicken, with Bechamel Sauce 794 

Timbales, Crabmeat 552 

Timbales, Fish, with Bechamel Sauce . 316 

Timbales, Salmon (cooked Fish) . . 392 

Timbales, Salmon (Raw Fish) . . . 392 

Tripe, Baked. Spanish Style 552 

Tripe, Broiled with Bacon 552 

Viscogen in Whipping Cream .... 62 

Viscogen, 312 

Viscogen and Thin Cream 232 

Wafers, Oatmeal 61 

Waffles, with Buttermilk 228 

Waffles, with Sour Milk 228 

Welch Rabbit 712 

Yeast, Potato 710 



Piazza Spreads, June-July 

"Muskmelons and grapefruit may be al- 
lowed to precede a meal, if served without 
ice, which certainly impairs their flavor." — 
Finck. 

I 

Fresh Strawberries in Halves of Melon 

Creamed Chicken, Peas and Peppers 

(in chafing dish) 

Buttered Biscuit 

Frozen Apricots 

Sponge Cake 

Coffee 

II 

Clam Broth, with Cream 

Chicken Croquettes, Green Peas 

Buttered Rolls 

Mayonnaise of Lettuce and Tomatoes 

Strawberry or Raspberry Ice Cream 

Macaroons 

Coffee 

III 

Cold Roast Chicken, Sliced Thm 

Creamed Potatoes Asparagus Salad 

Buttered Rolls 

Rice Bavarian Cream, Strawberries or 

Raspberries 

Coffee 

IV 

Cheese Croquettes 

Lettuce and Tomatoes, French Dressing 

(with Chives) 

Bread-and-Butter Sandwiches 

Raspberry Shortcake, Hot Marshmallow 

Sauce 

Coffee 



V 

Cream of Spinach Soup 

Veal Loaf Potatoes Maitre d' Hotel 

Lettuce, with Cherries, in Jelly, 

French Dressing 

Meringues, with Whipped Cream and 

Berries 

Coffee 



The 
Boston Cooking-School Magazine 



Vol. XVIII 



JUNE-JULY, 1913 



No. 1 



An Attractive Living Room 

Bv W. F. H. 



THE living-room, in which the 
family gathers every day. should 
be the most attractive room in 
the house, as it is the most important. 
Combining as it does the functions of 
parlor and reception-room, library and 
sitting-room, its manifold uses should 
lend it a charm of expression, if worked 
out with painstaking intelligence. 

The real essentials are that it should 
be cleanly, cheerful, and comfortable. 
When these ends have been gained, it 
will be surprising if we do not find the 
room beautiful, provided that we have 
taken due care to break none of the well- 
known laws of harmony. 

In order to insure perfect cleanliness, 
in accordance with sanitary standards of 
the present day. we have discarded in a 
large measure the heavy and cumbrous 
hangings which were in vogue only a 
few years ago. Portieres, carpets, and 
heavy window draperies are looked upon 
with disfavor, and in their place we have 
rugs and washable hangings. 

To promote cheerfulness, we prefer a 
light, trim and inconspicuous wall cover- 
ing, with restful Hues and effects in both 
furnishings and architecture. We choose 
cheerful subjects in pictures. Wq tone 
up dark and sombre colorings with 
touches bright and attractive. 

In making the room comfortable, we 
find it necessary to use furnishings along 



Colonial lines, or along those of the mod- 
ern ^fission and Craftsman types. We 
try to have a fireplace, for warmth and 
companionship. We favor built-in seats 
for the bay window and for the ingleside. 

The older idea of a number of small 
separate rooms was a good one for the 
days when stoves furnished our only 
heating apparatus ; but for the present 
time, when heated houses are the rule, 
it will be found more convenient in many 
cases to throw two or three small rooms 
into one. by removing partitions. In the 
case of old houses having front and back 
parlors, the union of the two by taking 
down the division will convert the whole 
into a delightful living-room. 

In a house where alterations or re- 
pairs are necessarily being made, such a 
change can well be secured at little addi- 
tional cost, by having it put into the 
original estimate. It is well to be sure 
that the items include such details as 
built-in seats, bookcases, or china closets, 
together with wainscoting and cross- 
beamed ceilings, if they are desired, as 
the lumping of the details together often 
effects a considerable saving. 

When remodeling is being done, it is 
well to remember that all the woodwork 
for a living-room should be plain to the 
point of severity, especially in houses of 
moderate cost. Basswood, whitewood. 
or white pine, make a very good finish 



11 



THE BOSTON COOKING-SCHOOL MAGAZINE 



where the trim is to he hgln paint. If 
a stain is desireii. it is well to use some 
w<.>oci with more l)eautiful ^rain. as yel- 
low pine. ash. or chestnut. 

The furniture should harmonize with 
the trim, as far as possihle. but good 
Craftsman lines ought to harmonize with 
anything: so would good Colonial, and 
the useful wicker furniture, which can 
be used in its natural ct>lor until we tire 
of it. and then can he stained green. 
brown, or mahogany. 

In general, a plain wall covering will 
give most satisfaction in a room of this 
character, where the number of objects 
makes an unobtrusive background espe- 
cially effective. If a paper with a pro- 
nounced hgure were used here, much of 
the charm of the room would vanish. A 
plain effect as a background is absolutely 
necessary in any room where there are 
many pictures and much bric-a-brac. 

Color combinations are alw^ays hard to 
suggest, but we will suppose that a red 
room is wanted, to convey the impression 



of warnitli and clieer, while the furniture 
is mostly oak, of the Mission type. A 
ver\- pleasant effect would result from 
combining an ivory ceiling wdth soft red 
walls, in ])lain or two-toned paper. Let 
the trim be light Flemish, the tiles of the 
fireplace green, the curtains dull green, 
the rug a mixture of red, green, and 
ivory, or tan. wath red predominating. 

A very good efifect for a living-room 
results from the combination of green 
with blue, two colors whose blending is 
most pleasing when done properly. One 
satisfactory method would be to combine 
a slate green ceiling with side walls of 
olive and a trim of olive brown. Choose 
curtains of Gobelin blue, and rugs and 
upholstery of green and blue, with a 
dash of orange. 

When blue and green are combined, a 
third color used sparingly adds to the 
harmony. Since orange is the comple- 
ment of blue, its use with blue makes a 
harmony of contrast. At the same time, 
it forms an analogous harmony with 




LIVING ROOM IX MISSION STYLE 



AX ATTRACTR'E LIMXG ROOM 



13 




LIVING ROOM. SHOWIN'G STAIRWAY 



green, because both orange and green are 
composed in part of the same color, 
which is yellow. 

Xow another good way to combine 
these two colors, and such a combination 
has enjoyed great popularity this year. 
would be to combine an old ivory ceiling 
with Gobelin blue walls and a trim of 
medium olive. Let the curtains be dull 
green, and the rugs and upholstery blue. 
mingled with olive green and a little clear 
yellow, but with blue strongly predomi- 
nating. Here we should have a related 
harmony, instead of a complementary, 
because green is formed by mixing blue 
and yellow. 

As the piano has to stand in the living- 
room, and forms its largest piece of 
furniture, we can sometimes gather val- 
uable suggestions for furnishing from 
simply considering the kind of wood in 
its case. Take the instance of a living- 
room where the piano case is mahogany, 
and there is also a mahogany table and 
old-fashioned desk. The white trim 
shows scars, and the owner is tired of 
white paint, and also tired of green cart- 
ridge paper. She longs for a change. 



and the room needs renovating. 

Xow white trim with mahogany furni- 
ture is always safe, but if we tire of it, 
we must not deem it inevitable. There 
is another combination fully as charm- 
ing, and that is its union with old rose 
and silver. 

The trim must be gone over in pearl 
gray enamel, and one coat will suffice, 
unless the white is badly scarred. Then 
put on a ceiling paper of pearl-gray with 
silver stars, and a side wall of pearl-gray 
ground with very small dull pink roses 
and gray-green leaves climbing up sil- 
vered stripes. Your rug will do. It has 
green and mahogany predominating, with 
glimpses of gray and pink. See that all 
the fixtures are silvered. Put up cer- 
tains of old rose cotton crepe, and por- 
tieres of the same material ; or. if you 
prefer the rajah for its uneven weave, 
get both hangings in that ; or get the por- 
tieres in rajah and the curtains in sheer 
China silk. The old rose coloring is the 
vital point : your taste must govern ma- 
terial. See that your couch cover has 
old rose predominating, shot with green 
and silver. Let the cushions incline 



14 



THE BOSTOX COOKING-SCHOOL MAGAZINE 



strongly toward old rose, with mere hints 
of the other two colorings. The result 
will be charming. 

The cheerfulness of many living- 
ro(.>ms is impaired by the disproportion- 
ate hight of the ceiling, when compared 
with the length and breadth of the floor 
space. This is a fault more common in 
city houses than in country homes. It 
makes less difference in a formal parlor 
than in any other room in the house, be- 
cause such an apartment is not marred by 
distance and stateliness ; but a living- 
room should be cosy and homelike. The 
housebuilder should see to it that its in- 
viting charm is not sacrificed to undue 
hight of ceiling. 

For those of us who may not build 
our own houses, but must perforce in- 
herit the luistakes of former architects 
and occupants, the case is not hopeless. 
The artful introduction of horizontal 
lines will do much to reduce this diffi- 
culty. The color used in the ceiling can 
be brought down upon the side wall at 
least eighteen inches, with a picture 
molding to cover its joining with the 



covering of the side wall proper. A 
wainscoting can be extended up from 
the floor to a hight of four or five feet 
and capped by another molding as a 
finish. There is no room in any house 
which is not improved by a suitable 
wainscot, and such is their infinite va- 
riety that one may be selected to suit any 
room, at a cost to suit any purse. 

Where the trim is white and the effect 
Colonial, the plaster between the base- 
board and chair-rail can be painted 
white, like the woodwork, and makes a 
very good substitute for wainscoting. 
Another popular substitute is made by 
laying strips against a burlap backing. 
Where the trim is chestnut, use chestnut 
strips about three inches wide, laid in 
panel effect against a burlap wall-cover- 
ing of tan or green. Finish by a plain 
chestnut molding about five feet from 
the floor. The number of strips and the 
resulting w^idth of the panels must de- 
pend upon the size of the room and the 
hight of the w^ainscot. which might bet- 
ter be four feet than five, in case that 
the room is ten feet high, since we must 




COLONIAL LIVIXG-ROOM 



AN ATTRACTIVE LIVING ROOM 



15 




UNIQUE AND OUT OF THE ORDINARY 



avoid lateral divisions into halves, as 
they prove commonplace and monoto- 
nous. Wainscoting the wall is perhaps 
the best method of lowering the appar- 
ent hight of the ceiling. 

Next to the remote and unfriendly as- 
pect of the lofty ceiling, the greatest 
drawback to cheerfulness in a living- 
room seems to be lack of a suitable sup- 
ply of light, both natural and artificial. 
Sometimes this is due to prevalence of 
dark tones in woodwork, wall-covering, 
and furniture. More often, it results 
from poorly-planned and inadequate 
windows. There seems to be little help 
for this unless we can call in the services 
of architect or skilled workman, and 
have one or two good groups of modern 
windows inserted into the walls of the 
apartment. 

Where this cannot be done, great care 
should be used to employ a white or very 
light-colored trim, with yellowish tan for 
the leading color in wall covering, rugs, 
and couch cover. Curtains of yellow 
China silk will do much to brighten up 
such a room as this, and special pains 
must be taken not to introduce hangings 



of heavy weight or of dark colors to 
absorb the light. 

As to artificial light, in a large room, 
a central chandelier may be necessary, 
and it must be hung high for safety ; 
but see to it that the side-lights about 
the room are placed conveniently low, 
and let the main source of light in your 
living-room be a large reading-lamp, in 
an efifective situation. Beautiful lamps 
for such a purpose are now made, to be 
connected with a supply of gas or elec- 
tricity, or in country bungalows not sup- 
plied with these modern innovations, to 
be filled with kerosene. The efifect of a 
light placed on a table makes for beauty 
in the whole living-room. The introduc- 
tion of this one homelike touch does 
wonders for the evening appearance of 
the ordinary apartment. 

The appearance of comfort in this 
room will be much enhanced by the in- 
troduction of a built-in seat, either at the 
window, in a corner, or at the ingleside. 
A couch is also desirable, in fact almost 
imperatively necessary, for a living- 
room, in order to convey a proper sense 
of ease and informality. 



16 



THE BOSTOX COOKIXC-SCMOOL AIAGAZINE 



Only chairs that are comfortahlc tliercfore no permanent beauty, are 
shouUi be selected. Too often flimsy chosen. The best types are those of 
caricatures that have no utiHtv and Mission and Craftsman design. 




C ORXER OF LIVING ROOM IN HOME OF K.ATE DOUGLAS WIGGIN 



A Ballad of Too Much Beauty 



There is too much beauty upon this earth 

For lonely men to bear. 
Too many eyes, too enchanted skies, 

Too many things too fair ; 
And the man who would live the life of a man 
Must turn his eves awav — if he can. 



For beauty and duty are strangers forever, 

Work and wonder ever apart. 
And the laws of life eternally sever 

The ways of the brain from the ways of the 
heart ; 
Be it flower or pearl, or the face of a girl. 
Or the ways of the waters as they swirl. 



He must not look at the dawning day, 

Or watch the rising moon ; 
From the little feet, so white, so fleet, 

He must turn his eyes away ; 
And the flowers and the faces he must pass b} 
With stern self -sacrificing eye. 



For beauty is sorrow, and sorrowful men 
Have no heart to look on the face of the 
sky, 
Or hear the remorseful voice of the sea. 
Or the song of the wandering wind in the 
tree. 
Or even watch a butterfly. 



Ah I Beauty is such a hallowed thing, 

So holy a flower in the garden of God, 
That none but the holy should dare to look 
On the painted page of that sacred book, 
Look in the eyes of spring, 
Or hear the morning sing. 

Richard Le Gallienxe, /« The Smart Set. 



Mrs. Jessup's Birthday Cake 

Bv Anna W. ^Morrison 



I'LL do it," exclaimed Mary Ly- 
dell, as she watched Milly Xor- 
ton walk briskly down the 
bricked walk to the street. 

Miss Xorton, the village dressmaker, 
had just dropped in a second on her 
way to the grocery, to tell Mary about 
Hester Snow's wedding dress and in- 
cidentally remind her of another mar- 
riage which might have taken place 
but did not, and for which she had 
never quite forgiven Mary for sto- 
ically refusing to give her a hint as 
to the reason. 

*'Mrs. Jessup's seventy years old to- 
day," Miss Xorton added as she rose 
to leave. ''But there isn't any reason 
of my telling you that. You're too 
familiar with the family events, I'm 
sure." Miss X^'orton continued insin- 
uatingly as she peered at Mary from 
a pair of narrow grey eyes. 

The entire population of Bethel had 
watched the courtship of Mary Lydell 
and Ralph Jessup for several years ; 
then rejoiced when the engagement 
became a fact. It eagerly awaited the 
church wedding and feast, which vil- 
lage gossips had set for June two years 
past. Why Ralph Jessup should sud- 
denly throw up a good position in the 
bank and leave for the west the vil- 
lagers were never able to secure an 
answer. Mary Lydell ignored all 
questions on this subject and Mrs. 
Jessup just glared at anyone bold 
enough to question her. Betsy Liep, 
the Jessup's hired help, drew her 
mouth into a mere slit when the sub- 
ject was referred to by neighbors. 

Before the wicket had ceased click- 
ing, as it swung back and forth after 
Miss X'orton had given it a careless 
push, Mary was in her immaculate 
kitchen. She slipped an amethyst set 
ring from her finger and placed it on 



the little shelf above the kitchen table; 
then scrubbed her hands thoroughly 
at the sink. 

"Shall it be molasses, fruit, or elec- 
tion cake?" she asked herself as she 
gave her hands an extra wipe on the 
roller towel. 

Evidently it was the latter, for she 
lifted the pan of bread dough from 
the warming shelf where she had 
placed it for its second raising. Care- 
fully she measured out one pint of the 
creamy mixture, setting the bowl one 
side, while she molded four velvet)' 
loaves of bread and disposed them in 
their pans for their third raising. Care- 
fully she arranged them side by side 
on the warming shelf, then com- 
menced the cake. Into the big gray 
mixing bowl she dumped the dough, 
following with butter, sugar and tgg 
yolks; then measured out the cinna- 
mon, cloves, all-spice and grated nut- 
meg, tapping the spoon against the 
tin cans to ensure just the correct 
measurement, which would ensure the 
delicate flavor that had made her spice 
cakes famous. As she worked these 
ingredients into the dough, her thoughts 
reverted to the eventful day three 
years ago this month. She was making 
election cake then and Ralph was 
bolstering up the door jamb lead- 
ing to the back yard. He had cut 
cross lots to tell her that he was will- 
ing to eat her election cake forever if 
she was willing. 

^Mary's face flushed and burned at 
the recollection of his words, then she 
became angry for allowing herself to 
even think of that day. She stirred 
the soda vigorously into the milk un- 
til a thick foam covered the top. By 
the time the whites of the eggs were 
whipped to a froth that resembled 
newly fallen snow she had regained 



18 



THE BOSTON COOKING-SCHOOL MAGAZINE 



her composure. 

*Tt was probably all for the best," 
she voiced aloud as she larded the 
paper neatly fitted into the loaf pan. 
"Ralph was always obstinate, his 
mother said, so it is just as well we 
never got any further than being en- 
gaged." Mary reached for the little 
Scotch jar that held the raisins and 
lifting tlie lid peered into its depths. 

"Land sakes! Not a raisin." She 
was disgusted with her carelessness. 
Scraping the dough from her right 
hand she snatched up the measuring 
cup and hurried out of the door, across 
the yard to her next door neighbor. 

"May 1 borrow a cupful of raisins, 
Martha?" she asked, as she faced Mrs. 
Chapman, elbow deep in the dish-pan. 

"That you may. Is it raisin loaf 
today?" she asked, as she wiped her 
hands on her gingham apron as she 
walked to the cupboard for the jar. 
"Don't bother about measuring. Take 
the jar and use what you like." 

'T'll only want a cupful as I'm bak- 
ing election cake. It's for Mrs. Jessup. 
She is seventy years old today." Mary 
could have slapped herself as she felt 
the hot blood rise to her face. She felt 
Martha Chapman's keen eyes on her 
as she filled the cup heaping full of 
the rich fruit. 'T thought I'd surprise 
her with a birthday cake." 

*T suppose you'll use those new Bos- 
ton tubes for the icing. You beat the 
Dutch for fussing," Martha called af- 
ter her as she slipped through the hole 
in the side fence. 

"What are you doing up there,. Pum- 
pernill?" Mary exclaimed, as she en- 
tered the kitchen and spied her sleek 
black cat perched contentedly on the 
little kitchen shelf. Pumpernill just 
opened his yellow eyes lazily and 
looked at his mistress a moment, then 
closed them again and settled himself 
for a nap. 

Mary poured alternate layers of the 
spicy dough over the raisins until the 
pan w^as a little more than half full; 



then placed it on the warming shelf 
with another pan over it. 

Mrs. Jessup was knitting by the sit- 
ting-room window when Mary Lydell 
all smiles pushed the door open and 
entered. 

"I rapped, but as no one seemed to 
hear I thought you might be away 
from home and I could leave my pack- 
age," Mary said apologetically, feeling 
a little embarrassed under the scruti- 
nizing eyes of Mrs. Jessup. 

"Well, Mary Lydell, you are a 
stranger. Whatever brought you here 
today?" 

"Your birthday," answered Mary as 
she placed her package on the center 
table and commenced to unwrap the 
snowy napkin. 

Mrs. Jessup looked up rather sur- 
prised. She was pleased, nevertheless, 
that Mary had not forgotten her birth- 
days, although she refused to allow 
Betsy, the hired help, to remind her of 
them with "fussing." 

"Yes, I remember how you used to 
like my election cakes," Mary con- 
tinued, as she carried the confection to 
Mrs. Jessup and placed the dish in her 
upturned hands. 

"My goodness, Mary Lydell, it looks 
like a weddin' cake. How did you 
ever do it?" Mrs. Jessup asked as she 
feasted her eyes on the billowy icing, 
crimped and fluted in snowy miniature 
drifts over the round form. In the 
cavity made by the pan tube was 
placed a cluster of Martha Washing- 
ton geranium blossoms. 

"Jessica Killip sent me a set of pip- 
ing tubes from Boston and I have been 
spending my spare moments making 
frills and waves like those on Ellen 
Spencer's wedding cake. I thought I'd 
surprise you with one of my election 
cakes dressed up like a wedding cake. 
I hope it is as good as it looks," Alary 
added. 

]\Irs. Jessup assured her that there 
was no doubt about it. Everybody in 



MRS. JESSUP'S BIRTHDAY CAKE 



19 



Bethel knew that Mary Lydell never 
failed with her cakes and pies, without 
which no social or sale was complete 
or a success. 

''Shall I give it to Betsy to put 
away?" Mary asked, to hide her con- 
fusion at this compliment. It had 
been so many months since she and 
Mrs. Jessup had met and visited that 
it seemed like beginning- anew^ to be 
acquainted. Mary tried to feel at ease, 
but there seemed to be a slight strain 
on both the women's part, although 
Mrs. Jessup urged Mary to remove her 
hat and coat and sit down awhile. 
Mrs. Jessup also refused to allow 
Betsy to be called. 

''I'll attend to putting it away. 1 
want to feast my eyes on it awhile," 
Mrs. Jessup added as she held it up 
again to inspect the decorations. Men- 
tally she added that Mary certainly 
did keep her looks wonderfully well 
for a woman of thirty-five. She also 
noted how becoming to Mary's brown 
hair and eyes was the brown cloth suit 
and hat, the pink lining and wings of 
the latter just matching the pink in 
Mary's cheeks. She wondered what 
Mary would say, if she told her of an- 
other surprise which had come to her 
that very morning. She did not dare 
to tell her, yet she wished she niight. 

"You won't stay away so long, 
Mary. The days have been somewhat 
lonely since Ralph went away. There's 
plenty of company such as it is," Mrs. 
Jessup said, a touch of pathos in her 
voice. 'Tt isn't like your own. I've 
always looked on you as my own." 

Mary's face flushed at the mention 
of Ralph's name. But when Mrs. Jes- 
sup spoke of her being one of her own, 
she nervously pushed her hat to one 
side, then straightened it again. 

''Yes, I'll come again. I've been 
somewhat busy with Mrs. Koppel. 
She's had rheumatism so badly and 
there's no one to look after her, you 
know. I go there every day to help 
her a bit. But I'll run in often to see 



you." Mary added, a pleased look 
coming into her eyes as they rested on 
the slight form of Mrs. Jessup. As 
she closed the door behind her, Mrs. 
Jessup called Betsy, who raised her 
hands in astonishment as she viewed 
the cake. 

"My, but where did you get th' wed- 
din' cake?" she queried, placing her 
elbows akimbo in admiration. 

"It isn't a wedding cake. It's my 
birthday cake. Mary Lydell baked it." 

"Uniph," pufifed Betsy, raising her 
nose in disdain. "Whatever possessed 
her to l:)ake a cake today for you? 
Don't suppose she knows he's comin' ?" 

Mrs. Jessup shook her head. "No 
one knows that but you and me. Mary 
used always to bake election cake for 
my birthdays. We'll cut it for sup- 
per," she added as she passed the loaf 
to Betsy. 

"Then we won't have that yellow 
sponge?" asked Betsy anxiously as she 
turned to leave the room. She had 
put in an hour earlier that morning to 
concoct one of her famous yellow 
cakes for this occasion and she was 
disappointed that Mary Lydell should 
"butt in," she nientally declared to her- 
self. Her spirits arose when Mrs. Jes- 
sup answered that they would have 
both. "And take the flowers out of 
the cake so they will keep fresh for 
tonight when you serve the cake," she 
added. 

At six o'clock Ralph Jessup, whose 
coming home was a secret between his 
mother, Betsy and himself, sat down 
for the first time in two years with 
his mother to enjoy a "real, homey 
meal," he explained. 

"I'm so glad that you were willing 
to keep my coming a secret, mumsy. 
I'll have to be off early in the morning 
and I wanted this brief time with you 
and without the whole towai calling in 
tonight," the big, bronzed-faced man 
declared as he helped his mother to 
her chair. 

Mrs. Jessup nodded and smiled on 



20 



Till': HOS'lON COOKING-SCHOOL MAGAZINli 



luT l><'\ as >lic i>uuic(l uiit the fragrant 
orange pekoe into two ut her best 
i^-^old-banded cups. "That suits me. 
And Betsy is just as jealous of your 
short stay as 1 so that not a soul 
knows you are here. Your disguise is 
complete with that beard. Your best 
friend would never guess who you 
are." So excited was this mother that 
she could not eat, but found satisfac- 
tion in watchini; the creamed potatoes, 
pink ham, sliced thin as a wafer, and 
flaky biscuits disappear down her 
boy's hungry throat. 

*Tt seems bully, mumsy, to get 
home-cooking again after existing on 
hotel fodder for two years. Two years 
— it don't seem so long, mother, does 
it?" 

Mrs. Jessup's eyes filled with mois- 
ture as she answered that it seemed 
like a hundred. Then as her son 
reached for another biscuit she added 
that he must save room for the cake. 
"It's election cake, Ralph." 

The man dropped the biscuit and 
smacked his lips like a boy as he re- 
peated eagerly, "election cake. Hookey* 
mother, I haven't tasted one since I 
left here." Then jokingly he called at 
the top of his voice, "Betsy, bring on 
your cake," again smacking his lips 
in anticipation of the tidbit as Betsy 
appeared, bearing on one upturned 
hand a plate of golden squares of 
sponge cake, the other holding the 
election cake, which she reached to- 
ward Ralph, who stared at it in won- 
derment. 

"It looks like a wedding cake 
mumsy. Where did you get such a 
fluflFy ruffle? Start up your wedding 
march. Betsy," he added as he lifted 
the plate to the table, and all three 
joined in a hearty laugh at his timely 
jokes. 

"That's my birthday cake," Mrs. 
Jessup announced emphatically, as her 
son lifted the cake knife and pushed it 
carefully through the creamy billows 



of icing; then lifted a generous piece 
upon a plate for his mother. 

"Betsy has outdone herself, this 
lime," he answered as IVe picked out 
the cluster of geraniums to lay beside 
the section. He did not notice the mo- 
tion of silence which Mrs. Jessup made 
to Betsy, as the latter was about to 
correct the impression that she was the 
author of the wonderful concoction. 
Then Mrs. Jessup added hastily : 

"No, no. You keep the bouquet. 
I'in them on your coat. I can see them 
better there." 

Between a running comment on how 
good things tasted ; how great the 
pleasure to be home once more, and 
what a treasure Betsy was, the slice 
of cake soon vanished. 

"May I, mother?" he asked, balanc- 
ing the knife over the cake as he 
looked at the beaming face across the 
table, knowing what her answer would 
be. 

"All of it, if you wish." 

"It's too bad to be a greedy boy and 
eat all of your birthday cake." He 
lifted the section to his mouth. "This 
is the only way to enjoy election cake, 
mumsy. You can eat any old kind of 
cake with a fork, but not this." He 
bit ofif a generous piece from the point. 
He chewed a moment on the spicy 
mixture, then a queer expression 
spread across his face. He stopped 
chewing suddenly, clutched his jaw 
and putting the slice of cake down 
picked something from between his 
lips and held it toward the lamp. 

"What is it? A tooth?" anxiously 
enquired his mother. 

Ralph scrutinized the object more 
closely; then answered: "No, it's a 
ring." He wiped the moist crumbs from 
the object to examine it to better advan- 
tage. His face clouded. He knit his 
brows into an angry scowl and the blood 
surged over his face as he recognized the 
ring. These signs passed unnoticed by 
his mother as she exclaimed : 

"A ring! Then it's for me. Mary 



MRS. JESSUP'S BIRTHDAY CAKE 



21 



must have intended a double surprise 
for me." 

"Mary ! Mary who ?" Ralph pretended 
to be much surprised as he questioned 
his mother, who was smiling with joy 
at this latest addition of joy to her 
birthday surprises, and was holding out 
her hand for the ring. As she realized 
that she had given away a secret which 
she had warned Betsy to keep, she 
dropped her hands in her lap and faintly 
answered that it was Mary Lydell. 

"She made the cake and brought it 
over to surprise me this morning. I 
never was so taken back in my life when 
she walked in on me as I sat knitting. 
I hadn't seen her for months, excepting 
across the street." Mrs. Jessup did not 
know why she should excuse herself for 
getting surprised. 

"Did she know that I was coming?" 

"Oh, no, no," Mrs. Jessup hastily as- 
sured her son. "We have guarded it as 
secret as the grave. But what's the mat- 
ter," she asked anxiously as she noticed 
something queer about her son's face. 

Instead of replying he stretched across 
the table to place the ring in her hand. 
She remembered it. She had assisted 
her son to select it during a visit at Bos- 
ton, and she had seen it many times on 
Mary Lydell's third finger of her left 
hand. She had selected the ring on ac- 
count of the little cluster of for-get-me- 
nots of pearls sunk in the center of the 
purple stone. Quick to sense the situa- 
tion she laid the ring beside her plate. 

"It is a mistake, Ralph. It isn't meant 
for me. It slipped from her finger 
when she mixed the cake. You don't 
stir election cake. You mix it with your 
hand." 

Early the next morning Mary Lydell 
was searching the kitchen for her ame- 
thyst ring. She remembered taking it 
from her finger and placing it on the 
shelf before she mixed her bread so 
she could not have baked it in the loaves. 
That is the last she realized seeing it. 
At the present moment, she was down 



on all fours beside the kitchen range 
feeling along the mopboard for a stray 
knothole in which it might have rolled, 
if she had been careless when putting 
it on the shelf. 

"Let me help you." 

Mary backed awkwardly from behind 
the range. She was never nervous, but 
it was surprising to have a deep bass 
voice sound so near one, and in such an 
embarrassing position to meet a stranger. 
She raised herself to her knees befoiQ 
she was able to look up at the intruder 
who had opened the kitchen door and 
entered, unannounced. 

"Mercy! Gracious!" She recognized 
those deep-set gray eyes looking at her. 
She knew the mouth was smiling at her 
discomfiture, although it was hidden 
with the mustache and beard. "Why. 
where did you come from?" She tried 
to rise to her feet but sank back in a 
sitting position. Her face reddened be- 
neath his gaze; then it paled. The man 
towered above her and she saw his eyes 
twinkle as he asked: 

"You were looking for something? 
May I help you?" Down on his knees 
beside her he went before she had an 
opportunity to protest. 

"A ring. I baked a cake for your 
mother yesterday and took off my ring. 
I haven't seen it since. I must have 
dropped it on the floor." Her embar- 
rassment was pitable. Ralph Jessup en- 
joyed it. 

"Was it a valuable one?" he asked, 
making a pretense of searching for it, 
but keeping his eyes on her face. 

"I was very fond of it. It was — a 
friend gave it — it — " Mary stopped as 
her voice choked. She was angry at 
herself for being so upset and before 
him, too. What if he should find it af- 
ter all these admissions! 

Ralph Jessup had managed to bring 
himself close beside her. "Mary, is this 
it?" He opened his closed hand and 
showed her the missing ring. She 
reached for it. 

"Where did you find it?" Her voice 



->-) 



THE BOSTON COOKING-SCHOOL MAGAZINE 



was filled with astonishment. l)ut she 
fairly wilted as he replied* 

"In my portion of mother's birthday 
cake you baked." 

They gazed at each other a second ; 
then Mary began to laugh, which re- 
lieved the situation. 

"Pumpernill did it. He knocked it in-. 
to the ilough when I was at Martha 
Chapman's for the raisins." Mary was 
still holding out her hand for the ring 
Ralph lifted it from his palm with hi? 
thumb and finger of the other hand. 

"Have you worn it ever since?" 

Marv knew what he referred to. She 



dropped her eyes beneath his earnest 
gaze. The pink flowed into her face, 
then became red. 

"May 1 place it in its rightful place 
again?" 

i'or an answer Mary lowered all her 
fnigers but the third one of her left 
hand. Ralph Jessup grasped the hand 
and lifted it to his lips, then slipped the 
ring in place. 

"I w^as to blame, Mary," he whispered 
in her ear as he pressed her closely to 
him. "That w^asn't a birthday cake, 
sweetheart, T knew it was a wedding 
cake." 



The Hardworkers' Monument 

By jNIadeleine Biirrage 



IT'S funn}-, but it never struck me as 
bein' the least bit odd or out o' the 
way, our moniment, I mean, till the 
other day Miss Parker, she's my sum- 
mer boarder, an' the most elegant young 
lady, she come in an' she says, "Well 
for New England quaintness, commend 
me to this town !" 

"What now ?'' I says, real amiable, 
bein' usfed to city folks. 

"Why," she says, "that monument 
dow^n in the square that says on it. 'To 
All the Hard-Workers in This Village 
Who Have Never Got Any Credit' !" 

"Oh," I says, "you mean that!" An' 
then I had to tell her all about it. 

You see. it was this way. Leily Powd- 
ers had always run our village from the 
word go, so when she up an' died all of 
a sudden last fall, an' we was cut off 
from our guidin' light, so to speak, we 
had an awful dazed an' left-behind 
feelin' for a while. An' then, gradual- 
like, it was borne in upon us that we'd 
ought to do somethin' real big for her. 
to show how high we held all she'd done 
for us. So after a good deal o' backin' 
an' fillin'. we pitched on a moniment, to 



be set up down in the square, right in 
the middle, so's it shouldn't be no nearer 
one store than the other. An' we had 
Steve Plummer an' Job Perkins downi on 
their knees in the road with their whole 
stock o' yard-sticks, all het up, measurin' 
for fear one of 'em would get it an inch 
his way ! 

Some wanted a boss trough, 'cause 
they said it was useful an' an honor, too, 
but the rest of us stood firm for a plain 
moniment, bein' as they always look 
more elegant an' expensive jest because 
they ain't no earthly use to a livin' soul ! 
An' besides, the hoss trough didn't seem 
what you might call awful appropriate, 
since Leily'd always been skeered blue o' 
bosses. 

So in the end the others come over an' 
we sent off to the granite works for the 
stone. It was to be jest square an' plain 
like you see, an' the letterin' was to be 
put on after it got here. There were 
folks that w^anted everything done down 
to the w^orks, but I said no, there ought 
to be some home talent, as you might 
say, connected with it, an' Elmer Stev- 
ens was jest the man for the jol). His 



THE HARDWORKER'S MONUMENT 



23 



cuttin' is always neat an' creditable, even 
if his real genius does run toward sign- 
paintin'. 

Well, it come home, an' then things 
begun to get lively. Everybody thought 
up a different piece to put on that mon- 
iment, an' everybody thought his was 
far-an'-away the best. Mis' Snow hit 
on "Gone but Not Forgotten" an' stuck 
there. Mis' Perkins wanted "Our Leily !" 
with an exclamation point, which give 
Maylo Pease the idee for "Noble Wom- 
an !!" with two exclamation points! An' 
Deacon Plummer wrote a thirty-nine 
verse poem beginning' 

"Why is this moniment here, under the 

sun and the showers? 
To show to our children, dear, what a 

woman was Leily F. Powers !" 

which he said he thought could be got 
on with a little crowdin'. 

Things jest capered from bad to 
worse, till, finally, it come to me the best 
thing to do was to have only her name 
an' underneath a list o' the things she'd 
done for the village. So I told my Hi- 
ram to suggest it some night down to 
the store, an' then, if it met with favor, 
to call a meetin' of the whole village, 
an' all make out that list together. 

Which he done, an' on the evenin' ap- 
pinted, at the stroke of seven, we was 
there in a body. Amos Emery persided. 
He set up on the platform with a little 
table, an' a drink o' water, an' paper an' 
pencil, all ready to write down whatever 
we said. We'd decided beforehand that 
we'd begin way back at the beginnin' an' 
work up orderly, but we was all sort o' 
hazy 'bout what happened twenty or 
thirty years ago, so things went sort o' 
slow at first. 

Mis' Plummer offered the Organizin' 
of the Church Choir, which Leily done 
when we was jest young things, an', I 
declare, if we didn't get to gossipin' 
'bout what a good time we used to have 
practisin', till we clean forgot what we 
was gathered for. But Amos under- 
stood his business, an' called out "Or- 



der!" real loud, an' we started again. 

Mis' Stone put in Organizin' the 
Sewin' Circle that Leily always said was 
for the amelioration o' the tiresomeness 
o' darnin' by yourself, an' Mis' Snow 
remembered how she planned out 
Sprucin' up Round the Station, with a 
little grass an' a flower bed. 'Twas 
wonderful what a difference it made, an' 
I've always hoped the sight was grateful 
to them hot dusty summer travelers. I 
took down a sweet-william root, I recall 
'specially for the children ; they like 
bright things so. 

Well, after that, idees begun comin' 
thick an' fast, an' Amos was kep' a- 
writin' so hard that his arm was lame 
for more'n a week, an' had to be rubbed 
with boss liniment every night. Things 
jest sang, till somebody suggested the 
Raisin' o' Money for Books for the 
School House, by havin' a fair for the 
city folks to come to, an' at that I see 
Mis' Holcomb squirm, but she didn't say 
nothin', an' it went on till my Hiram 
mentioned Gettin' the Church Carpet. 
At that Myra White riz right up an' she 
says, all pink, "Pm the last person," she 
says, "to want to take away credit from 
the dead, but," she says, "Leily Powers 
never had any finger in that afifair. All 
she done was to sail in an' get the praise, 
an' I was glad enough for her to have 
it, heaven knows ! But," she says, "it 
don't seem quite right to let it be put on 
everlastin' granite!" An' down she sat. 
But no sooner had she done so than up 
riz Maylo Pease. "I never should 'a' 
mentioned it," she says, all of a tremble, 
"but for Myra. But," she says, "this 
is the way the Village Improvement 
come about. Leily an' a lot of us was 
up to her house one day when she says, 
This town is a disgrace! Somethin' 
ought to be done ! It needs its hair 
combed and its face washed!' Well, I 
went home an' thought, an' the next day 
I talked it over with others, an' in the 
afternoon we went over to Leily's an' 
says 'Let's have a Village Improvement 
Society, an' you be president.' 'All 



24 



THE BOSTON COOKING-SCHOOL MAGAZINE 



right,' she says, *an' I appint Maylo to 
look after things!' Which I done, an' 
was real pleased to have her let me. 
But that's how it was, an' now I ain't 
sure — there, I wish I hadn't said any- 
thing!" she says. 

But she had. An' then it did seem as 
if everybody was on their feet to once. 
They'd all thought o 'somethin' ! Amos 
was kep' a-crossin' out an' a-puttin' in 
till he didn't know where he was at, an' 
in the excitement he tipped over his 
drink, an' he got all wore out ! 

Finally, I got up an' I says, "Now 
let's calm down. Amos, you read your 
list, an' then we'll see what we've left 
out or o-mitted an' put it in quiet!" 

Amos, he riz, tried to take a drink but 
there wan't none left after the catas- 
trophe, cleared his throat, looked the 
paper over front an' back, an' looked 
again. 

"Don't be bashful, Ame," sings out 
someone. 

"I ain't," says he, real cold. "The 
trouble is, there ain't anything here but 
what you've crossed out !" 

Now wan't that difficult? We didn't 
know what to do. We jest sort o' sat 
an' pondered, and gradual-like it dawned 
on us that we'd been taken in, managed ! 



l^rst, 1 was mad, an' then it come to me 
how Leily must 'a' spent her life laughin' 
up her sleeve. We'd done the work 
and made her a present o' the credit! 

There wan't no more to that meetin', 
but we had another the next night. There 
was the moniment on our hands. We 
didn't like to send it back an' be the 
laughin' stock o' the whole county, an' 
yet what could we do with it? That was 
where some o' the hoss-trough folks 
came in real disagreeable. 

Two or three days passed, an' then I 
had my inspiration. I reasoned it this 
way. We'd gotten the moniment for 
Leily, because we thought she'd done so 
much for us. Findin' she hadn't, why 
shouldn't we keep it for ourselves? 
We'd done all the work, an' never got a 
speck o' credit yet. Why shouldn't w^e 
have that moniment as such? 

Lots o' folks disapproved, o' course, 
at first, but in the end they come around. 
I made up the words for it myself, "To 
All the Hard-W^orkers in This Village 
Who Have Never Got Any Credit," an' 
I can't help feelin' it's for Leily, too, in 
a way, because she may have worked 
hard, unbeknownst to us, an' we cer- 
tainly ain't givin' her no credit ; we are 
treating all alike. 



A Poetical Laundress 

The moon, a tub of yellow gold, 
Is brimmed with sparkling suds, 

And, tossed in heaps across the sky 
Like careless fairies' duds, 

The little clouds are strewn about — 

I wish that I might wash them out. 

I'd have a dainty washboard made 

Of amber sunset bars, 
A basket, draped with silver gauze. 

And edged with evening stars, 
And gaily, in my lunar tub, 
The fleecy cloud-clothes I would rub. 

With gentle hand I'd rinse them well 

In waves of crystal dew, 
And blue them lightly with a mist* 

Of palest harebell hue ; 
Then, evenly along the sky, 
I'd spread them, fresh and sweet, to dry. 
Harriet Whitney Symonds. 



Neighborhood Clubs 



By Luellen Bussenius 



FOR dwellers in the suburbs and 
small country towns, a neighbor- 
hood club is a veritable blessing 
in disguise. While it is true that many 
people like solitude, and do not favor or 
encourage neighborly calls, and "running 
in at the back door," yet the Httle club 
of co-residents must not in any wise be 
confused with anything of this kind. 
For in many clubs of this type, organ- 
ized for the object of lessening the lone- 
liness of dull days, to give a bit of en- 
tertainment to the monotony of house- 
work, or to afford some instruction in 
studies, it frequently happens that the 
members see each other only on those 
rare, looked-forward-to days of meeting. 
Solitude is not always the best medi- 
cine for tired nerves. Even Bacon said 
that "He who prefers soHtude is either 
God or beast." One surely does become 
dull from lack of exchange of ideas, if 
about nothing better than to plan some- 
thing in the household. It is contact 
with personality, with other natures, that 
brightens the intellect, as it is assuredly 
the humor of some one else that cheers 
one up. And what with the hum-drum 
routine of everyday work in the house, 
in which a woman's work is merely 
stopped at night, but never done, we all 
need that ineffable little process of 
"cheering up." And it is from others 
that we must get it, for unfortunately 
one cannot always perform the miracle 
in oneself. 

The Neighborhood Club may meet if 
for no other purpose than to invite its 
members to bring their darning, and 
while performing the monotonous task, 
to be entertained with social chat. Or 
once in a while the meeting may be va- 
ried by a modest little card party, or a 
musicale. If the hostess does not wish 
to spend even the small amount on re- 
freshments, it may be made a "Dutch 



treat," each member contributing her 
quarter or her share of the food. Such 
a slight tax is never objected to. 

Such affairs, however, must be deter- 
mined by the hostess herself. The Club 
should make no pretentions other than 
to offer a comfortable cheerful afternoon 
at one of its member's homes. Its sim- 
plicity and lack of attempt to make it 
elaborate are its main requirements, and 
it should indeed be a "neighborhood" in- 
formal meeting of its members. 

Perhaps if one of the members reads 
well, she could give added pleasure by 
reading some pretty story aloud, or pos- 
sibly a tale of travel. Or, the musical 
member can always add greatly to the 
entertainment. It need not be much, but 
each brings its little ray for the "cheer- 
ing" up. 

Many women grow dejected and mo- 
rose through family cares, sickness and 
excessive household tasks. We often 
hear the expression, "Oh, women are al- 
ways complaining," but we do not al- 
ways think of how few of these women 
ever ''give up" and leave their duties un- 
done. For a woman's limitations of en- 
durance surpass all understanding, and 
even when really ill, the w^hirl of the 
household duties leave her no time to 
realize how badly she feels. A "day off" 
through the week, or fortnight, is better 
than a doctor's prescription, for such a 
change and rest tones up the mind as 
well as the body. If women would try 
this plan, dismissing from their minds all 
thoughts of the petty worriments of their 
homes, and start out on their holiday 
with a mind clear and free, and open for 
new impressions, there would be fewer 
"complaining" women in the world. 

The Neighborhoood Club is the open 
arena for many perplexities, and for 
numerous theories. Perhaps there is 
fancy work one likes to work on at odd 



25 



THE BOS TO \ COOKING-SCHOOL MAGAZINE 



limes, (darning may be thoiiglit too sug- 
gestive of its accompanying tasks at 
home). If so. take the bit of embroid- 
ery along, knowing all the time that the 
work does not need to be accomplished 
in a certain number of hours, and that 
you can lazily take your time. And be 
sure that your mental attitude is right 
to start with, for if you feel like a cul- 
prit stealing a holiday, you will lose all 
the pleasure in listening to the small 
news of the community, as well as the 
plans of friends and the helpful hints in 
their many suggestions. 

IVrhaps a popular book may be pur- 
chased by each member paying a pro- 
portionate share, and in turn, as might 
be determined by drawing, each could 
read it aloud at home within a given pe- 
riod, the same as w-ith a library book. 
Finally, when all have finished its peru- 
sal, the author's work may afford de- 
lightful discussion for one of the club 
meetings. 

So much the better, if some of the 
members possess a Victrola or piano- 
player, whereby an impromptu concert 
can be given. And for the sake of in- 
struction, a brief sketch of the singer or 
composer's life may be read. For while 
we may each pride ourselves on know^- 
ing something of the lives of all celebri- 
ties, when it comes down to the point, 
it would be hazy, for these poor brains 
of ours are crow^ded with a nondescript 
collection of good and bad things. And 
it is chiefly by repetition that one re- 
members. 

The Neighborhood Club takes on its 
atmosphere from its location. If it is in 
a mall town, its outlook is more or less 
limited, yet it can bring in news of the 
outside world, and help its members over 
many a thorny path in the days of trib- 
ulation and annoyances. Enlivening the 
week as it does, it strengthens one anew 
for other combats, and gives new vigor 
and strength with which to meet burdens. 

If the club is formed amid suburbs, its 
character grows more or less cosmopoli- 
tan, in proportion to its nearness to the 



city. The theme of popular plays be- 
comes the topic for afternoon meetings; 
little theatre parties are formed to go 
and see the play, perhaps for one meet- 
ing. If the gods are propitious, the hus- 
bands are included, and the diversion 
takes place at night, with, perhaps, a 
dinner before. 

Again, the Neighborhood Club need 
not be necessarily confined to residents 
of one particular portion of the town, 
merely because its name implies that. 
Its membership, is gained, of course, by 
invitation, and to a great extent by con- 
geniality ; for even if many people dwell 
side by side in a community, it does not 
at all indicate any similarity of taste or 
pursuit. 

As a plant unfolds its tiny leaves to 
the warming influence of the sun, people 
generally find in the same inexplicable 
manner others of like desires, and har- 
mony. Like attracts like. A fragmen- 
tary word or so leads to the discovery of 
some strong point in common, and thus 
are friendships founded. While it is all 
very well for the sake of the theorists 
to consider their dictum that people of 
dissimilar temperament should be allied, 
yet one must admit that the average per- 
son prefers one of similar taste, if it is 
only for an outing, or for a brief visit. 
Friends of similar tastes are restful and 
soothing; a temperament of opposite 
polarity arouses only by defence, and in- 
stead of soothing, one is challenged into 
activity. There is no common point of 
understanding, pleasant or otherwise, as 
the case may be, which is not what one 
wants for a quiet hour. 

The members of the Neighborhood 
Club should, therefore, have tastes in 
common, or dissension and strife will 
surely arise, and its purpose be defeated. 
For it must always be remembered that 
its organization is for the purpose of 
neighborly interests and needs, as well as 
for companionship. A member must feel 
that she can, indeed, w^aive all formality 
and not ''dress up" for the occasion. 
She must be free to come and go, free 



NEIGHBORHOOD CLUBS 



27 



to speak out her mind when a question 
arises, as well as to dress as she pleases. 
She would do this in her own home, and 
the club is only a home issue, — a com- 
bination of several homes, where each 
member has a home privilege. 

There are numerous diversions for the 
afternoon as soon as summer arrives. 
If one has a garden, an outdoor meet- 
ing is pleasant. Little tables for sewing 
may be placed cozily under the trees, and 
afterwards be used for serving the re- 
freshments. If the latter are to be served, 
they may be selected from the fruits that 
ripen during the month. With cake and 
iced tea, sherbet or some dainty cooling 
drink, the needs of the "inner man" will 
have been attended to. For be it re- 
membered that on the point of refresh- 
ments many excellent clubs have gone 
astray, and if such are to be considered, 
let it be instituted at the start exactly 
how far, or how little one can do in this 
line. 

Many hostesses do not relish the idea 
of having extra food to prepare, even if 
it is for a club meeting. Especially is 
this true where one has to do her owni 
work, and lives far beyond the aid of the 
stores, and other figurative "first aids" 
in the housekeeping line. Again, one 
may not be accustomed to these little 
duties, and hardly know-s what to do, or 
how to do it right. Make the task, there- 
fore, as light and easy as possible. One 
cannot fail, if these instructions are fol- 
lowed, for remember that even sand- 
wiches alone, wath lemonade, cocoa or 
tea become appetizing under the spirit of 
kindness and good cheer. 



When one has even one friend she is 
most fortunate. If she has more than 
one all the better. Neighborhood Clubs 
form strong ties, and make friends who 
are willing to lend a helping hand if 
emergencies arise, and they ahvays do 
for the majority of us, no matter in what 
part of the globe one lives. In sickness, 
bereavement and all dark hours there is 
ineffable solace in the ministrations of 
friends and their silent acts of kindness. 

The Neighborhood Clubs fits in incon- 
spicuously into the every day life of a 
community, disturbing nothing from its 
ordinary routine, merely checking the 
wheels of the household for an occa- 
sional pleasant afternoon. It takes noth- 
ing from its members and its return is 
invaluable ; for it gives friends and cheer 
and offers escape from lonely hours and 
dull thoughts. Best of all in its miracle- 
working does its subtle power extend be- 
yond physical boundaries, giving medi- 
cine to the mind and to the soul. 

Some women living in isolated places 
almost forget how to laugh, or how to 
take even small doses of enjoyment. 
Perhaps the nearest neighbor lives miles 
away, — a several hours' journey. If so, 
all the more reason for starting a club 
for making the acquaintance of other 
lonely women in the vicinity. Exchange 
books, plants ideas, words of cheer, and 
remember, what you give some one else 
gives back to you in multiple form. Best 
of all, the touch of a friend's hand is 
worth far more than the unreckoned 
count of a hundred acquaintances. That 
is one reason why I am so enthusiastic 
over the Neighborhood Club idea ! 



Transmutation 

A grain of sand in an oyster's shell 
That it coiikln't eject, so it covered it well 
With a precious coat which we call a gem, 
And deem it fit for a diadem. 

A bit of care that the heart lends space — 
That love cannot escape, but can outwardly 

grace 
With such royal beauty till all the world 
May see how a care can be empearled. 

Eleanor Robbins Wilson. 



Suggestions on The Artistic Use of Housefurnishings 

Bv ^Nliniiie C. Anderson 



IN dealing with the artistic treatment 
of housefurnishings, the tzuo essen- 
tial elements are simplicity and in- 
dividuality. The modern house of today 
is apt to be overcrowded with a same- 
ness of furniture, bought because in 
fashion, and with no meaning for your 
particular home. You admire the glass 
cabinet in your friend's large dining 
room; don't think you need one in your 
small dining room; you need the space 
much more. 

Fortunately, with the advent of the 
new Wall Papers, with their one and 
two-toned effects, there is less of a pos- 
sibility for unattractive backgrounds for 
pictures and furniture. Papers in the 
olive, brown and gray effects are most 
restful and pleasing to the eye. Green 
is always satisfactory when used in the 
darker tones. Unless you are an artist, 
avoid strong yellow and blue greens, or 
come to grief as I did. Red and blue 
papers require careful handling. A red 
room in a small house will not produce 
the cheerful effect you wish to attain ; 
while certain gray papers are beautiful 
in Colonial houses, with broad halls and 
stairway. A small dark hall, or room 
papered in gray, has a cold and most 
depressing effect. The size and height 
of the room (whether dark or sunny), 
and the use to which it is to be put, must 
always be taken into consideration. 

In an old country house which had 
sheltered five generations, additions 
having been built, from time to time, to 
suit the needs or wishes of its occupants, 
was a room called the "Garden Room." 
It extended from east to west, shaded 
on both sides by elms and locust trees, 
opening through a vine-covered porch 
(as its name indicated) into the garden. 
This room was papered in soft yel- 
low, with ivory-white woodwork, rattan 
furniture, one or two smaller pieces 



done over in ivory white ; the cushions 
in yellow, the pictures (all water colors) 
framed in simple frames of dull gilt. 
There, life w^as full of sunshine; you 
felt it, you knew it. 

Another advantage of the one and 
two-toned effects in wall papers, is that 
they do not clash with the many colors 
that are brought out in the beautiful 
Oriental rugs. These rugs are costly, 
and we cannot all have them; then 
choose rugs or carpetings of neutral 
colors or small figures. 

Window draperies add much to the 
home likeness of a room. If one finds 
that the white or ecru lace, or net cur- 
tains, fail to furnish the room as much 
as desired, beautiful effects can be ob- 
tained in overhangings of cretonne, 
damask, and soft silks, \vhich harmonize 
with the wall paper. 

Have you ever noticed a sick person, 
convalescing, wants all the unnecessary 
things removed from the room? They 
tire, not rest, the eye; and a pot of 
ferns, or a blossoming plant, will give 
more real beauty to a room than vases 
or knicknacks. If you have boys, you 
will see, as they grow^ older, their once 
prized souvenirs, banners and photo- 
graphs (designated as so much "truck") 
are given a general clearing out; a few 
"specials" being retained. We may not 
care to pattern from the Japanese, the 
severe simplicity of their housefurnish- 
ings, but we may learn that overcrowd- 
ing, either in draperies or furniture, 
detracts rather than adds to the attrac- 
tiveness of our homes. 

Young couples of moderate means 
have a greater opportunity of adapting 
their houses to themselves and their 
needs, than those w^ho leave their furn- 
ishings in the hands of a decorator. The 
result may not be as artistic, but it is 
much more suggestive. Their houses 



28 



THE HONEYMOON 



29 



cannot be furnished, all at once, but a 
piece or two of furniture is added from 
time to time. This, probably, represents 
some thought and self-denial; and the 
purchases becomes an event. If true 
home-builders, they will be careful in 
their selections. 

If one is fortunate in being able to 
travel, and in having money to spend 
(be it much or little), reminders of a 
day's pleasant outing, a city or town 
visited, will be found in odd bits of 
tapestry or embroideries, foreign prints 
and curios, which give a most distinc- 
tive touch to certain rooms. The hall 
is, usually, considered the place for fam- 
ily portraits; yet I have seen living 
rooms, yes, dining rooms, where an old 
portrait, or portraits, owing to the skill 
of the artist, gave the room a dignity 
quite its own. 

If your house is large and you lack 
suitable pictures for so large a room or 
hall, you are safe in choosing a paper 
that furnishes in itself. 

When furnishing a room with old- 
fashioned furniture, do not piece it out 
with modern, yet many a modern room 
owes its attractiveness to the one or two 
heirlooms it contains. 

What shall we do — many of us who 
go into homes already furnished and are 
confronted with photographs of the 
family in elaborate frames, wax flowers 



or stuffed birds under glass, marble top 
tables and stuffy dust-collecting chairs? 
We fail to see in them anything of 
beauty; but they are valued by their 
owners, either from association, or 
money-wise. When you suggest the re- 
moval of the photographs to a less con- 
spicuous place, one often hears ''the 
frames cost so much apiece — the wax 
flowers are quite natural, the birds were 
shot by so and so — or it was a pet in the 
family. If you would have your home 
a beautiful one, love and consideration 
for other's feelings, must come first ; 
time and tact will do the rest. 

Do you recall the story of the young 
couple who received as a wedding pres- 
ent from a maiden aunt, Rodger's group, 
called "You Dirty Boy" (now used as 
an advertisement for soap). "What 
shall we do with it," was ever the ques- 
tion, for it must always be in evidence, 
lest Auntie should take umbrage. It 
was broken — quite by accident. No one 
knew how ; the pieces were collected and 
put in a box in the tool room. Months 
afterward, the old gardener called the 
mistress to the tool house ; and, with a 
face beaming with pleasure, showed her 
the carefully mended group, "with never 
a piece missing ma'am." 

Warning: If, quite by accident, you 
break anything, be careful what you do 
with the pieces. 



The Honeymoon 



When you write a sonnet, 
Subject, "Honeymoon," 
Take my word upon it. 
You must start with June. 
Next comes floral arbor, 
Parson, rice and rings ; 
Lake George or Bar Harbor, 
Saratoga Springs. 
Speak of blissful creatures, 
Hotel, waiter, tip; 
These are special features 
Of a wedding trip. 
Ah, the end of pleasure! 
Back to work goes John, 
While his little treasure 
Ties her apron on ! 

Leslie Davis, 



30 



Till': IJOSTON COOKING-SCHOOL MAGAZINE 



THE 

BOSTON COOKING-SCHOOL 

MAGAZINE 



OF 



Culinary Science and Domestic Economics 

Subscription $1.00 per Year Single Copies, 10c 
Foreign Postage : To Canada, 20c per Year 
To other Foreign Countries, 40c per Year 



TO SUBSCRIBERS 

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

Please renew on receipt of the colored blank 
enclosed for this purpose. 

In sending notice to renew a subscription or 
change of address, please give the old address 
as well as the new. 

In referring to an original entry, we must know 
the name as it was formerly given, together with 
the Post-office, County, State, Post-office Box, 
or Street Number. 

Statement of (nvnership and vianagemetit as required by 
the Act of Congress of August 24, 1912. 

Editor: Janet M. Hill. 

Business Managers: R. B. Hill, B. M. Hill. 

Owners : 

B. M. Hill, Janet M. Hill, R. B. Hill. 

372 Boylston Street, Boston, Mass. 

published ten times a year by 

The Boston Cooktng-School Magazine Co., 

372 Boylston Street, Boston, Mass. 

Enterkd at Boston PoiT-OFFiCE as Secokd class Matter 



HEALTH FIRST 

"Health and happiness fulfill the de- 
sires of the average individual," says 
Doctor Joseph Collins, in his "The Way 
with the Nerves." "The former often 
exists without the latter, but a consid- 
erable degree of health is necessary to 
the average individual, if he is to be 
happy. Hence the necessity of avoiding 
those experiences which rob us of it." 
Doctor Collins was discussing the subject 
of alcohol, but what he says is quite as 
true with reference to too much food, 
too much meat, tea, coffee, excessive 
work, injurious clothing, lack of recrea- 
tion — anything, in fact, which steps in 
between the "average individual" and the 
health and the happiness that come from 
good health. 



AN OPPORTUNITY 

TIHS is the best number with which 
to begin a new subscription, for 
the magazine year begins with this, the 
June-July issue. Our year ends with the 
.May number, which holds a Title Page 
and Complete Index for the year. This 
renders the numbers of each year a very 
valuable cook-book and work of refer- 
ence, and we find it is largely appre- 
ciated. No other culinary pubhcation, of 
which we are aware, maintains this in- 
valuable feature. We point to our sev- 
enteen indexed volumes as a specific 
work with which there is nothing to 
compare. 

Why not begin now a trial subscrip- 
tion of the eighteenth volume? Each 
successive volume, we are sure, is better, 
in every sense, than the preceding. You 
can not fail to find the magazine of in- 
estimable helpfulness in your home. It 
will be well worth preserving. We can 
live without many things, but we can not 
live without food. 

THE BUSINESS OF HOUSE- 
KEEPING 

HOUSEKEEPING is rapidly be- 
coming to be regarded as a pro- 
fession. The conditions of life are such, 
today, that efficiency in the home is a 
necessity. It is now conceded, world- 
wide, that business of every sort must 
be prudently and skilfully conducted, in 
order to avoid inevitable failure and dis- 
aster. Method in household manage- 
ment has become a large factor in gen- 
eral economics. 

A chief occasion for the present high 
cost of living is the distance between 
producer and consumer. Food products 
are manipulated and exploited too much 
before they reach the larder of the 
housewife. From producer to consumer 
the difference in price of commodities 
has steadily grown to be excessive. The 
time has come, it is well said, for the 
American housewives "to organize for 
educational, constructive and defensive 



EDITORIALS 



31 



work for the home." Among other 
things it is up to the housewife today, 
to insist upon sanitary markets and 
cleanliness in the handling of food, to 
demand pure food products of all kinds, 
— products that shall be what they are 
represented to be, to patronize trades- 
men only who comply with the laws, 
and to demand fair prices for all com- 
modities ; in short, to work for honesty, 
quality, efficiency and a fair deal for all. 
There is work enough for women, in 
the w^ays of home-making, profitable, 
beneficial work, provided only that they 
will take advantage of the opportunities 
which are presented to them. We want 
to get into full sympathy and keep up 
with the progressive spirit of the day. 

ECONOMY IN TAXATION 

IT is past all comprehension that our 
legislators and public officials should 
be so dense as not to realize that people 
do not take kindly to increase in rates 
of taxation. As conditions now are, if 
a legislator wishes to misrepresent his 
constituency and become odious, let him 
simply advocate an advance of rates in 
revenues of any sort or description. 
The most glaring and disastrous eco- 
nomic blunder of a generation is the fact 
that, as a people, we have steadfastly set 
our faces towards high instead of low 
tarifip. 

It is now nearly fifty years since the 
close of our civil war. High tariff was 
declared a war measure, at the close of 
which a reduction in tarifT rates was 
promised. Promises have been made 
since, even pledges to reduce the burden 
have been given. Up to the present 
time, however, we have had little else 
than promises. Instead of a reduction in 
rates of taxation, through pensions, 
implements of war, etc., etc., our burdens 
have been constantly increasing. Finally 
a tax on incomes is to be imposed, which, 
it is thought, may not be an unjust means 
of raising needful revenues. 

Now people are clamoring for a re- 
vision of the tariff that is, indeed, down- 



ward ; and they are ready to submit to 
the result, be it unmixed good or ill. A 
reduction all along the line is called for. 
Taxes, unless they be self-imposed, are 
always odious. Economy is a wise and 
prudent policy to pursue in public as 
well as in private affairs. 

KITCHEN ALCHEMY 

IT is to France chiefly that the world 
owes this invaluable lesson, which 
gives to those of moderate means many 
of the advantages of the well-to-do. In 
that country the humblest peasant fam- 
ily enjoys palatable meals because the 
cook is an alchemist who knows how to 
transmute the baser metals into silver 
and gold. 

The secret of this alchemy lies in the 
use of the stock-pot, which saves for the 
table a vast amount of animal and vege-. 
table nutriment and flavor, such as in 
American cities and on American farms 
are wickedly wasted. 

It is no consolation to know that the 
British are almost if not quite as fool- 
ishly wasteful as we are. But they are 
beginning to learn of the French. Sir 
Henry Thompson's "Food and Feeding" 
sounded a note which is being listened to 
more and more attentively. A more re- 
cent writer comments instructively on 
''French Thrift and British Waste": 

*Tn a French household such a thing 
as waste is almost unknown. The posi- 
tive waste of odds and ends in this coun- 
try is simply appalling. Look not only 
under the vegetable stalls in our streets, 
but also in almost all dustbins, and you 
will see as much as, if it had been kept 
clean, might have given health literally 
to thousands of people. 

Besides the outside leaves of cabbages 
and cauliflowers, and the outside layers 
of onion skin, there are the peelings of 
potatoes, turnips, carrots, and apples, 
and the tops of beet-roots and turnips, 
and the large outside sticks of celery. 
In France and other countries these go, 
as a matter of course, into the stock-pot. 
In England the stock-pot is scarcely used 



32 



THE BOSTON COOKING-SCHOOL MAGAZINE 



at all among the poorer people. It is not 
too much to aflirm that half a dozen 
changes in the ways of English poor 
people, including first and foremost the 
use of the stock-pot, would increase our 
national prosperity more than our social 
reformers dream of." — Food & Flavor. 



THi: MODERN HEROINE 

Not long ago a friend remarked to me, 
apropos of the heroine of "A Woman of 
Genius," that he would have run away 
from that kind of a woman. Very 
likely; he was that kind of a man. 
About the same time I heard an Eng- 
lishman undertake to tell a New York 
audience of quite the better sort that, if 
the ladies insisted on having the vote, 
men would no longer love them, and he 
•was received with hilarious groans. The 
remark and the incident brought out for 
me suddenly the extent to which the 
stuffing has fallen out of one of the stock 
bogies with which women used to be 
terrified into good behavior — the fear 
that men would no longer find them at- 
tractive. 

What the feminist revolution of the 
past few years has proved for us is that 
men are not so easily frightened away 
from loving as they thought they were 
going to be, and that women bear up 
under their defection much better than 
anybody supposed they would. Follow- 
ing on this discovery has come a change 
in the character of the heroine of fic- 
tion. 

Until within the present generation 
the prime requirement has been that she 
should be a charmer of men. She has 
been ravishingly beautiful, and both the 
hero and the villain were madly in love 
with her; this demand for the quality of 
the enchantress extended even to the 
villainess, only her charms were of the 
deadly boa-constrictor sort. And she 
must be also unmaried. Even Charlotte 
Bronte, who dared to make Jane Eyre 
both poor and plain, dared not show her 



other than able to draw the masterful 
and caddish Rochester to eat out of her 
hand. 

Perhaps the real cause of the preva- 
lence of the captivating type in fiction is 
accounted for by our all being more or 
less under the obsession that forbids 
women telling the truth about them- 
selves. We are not trained to speak or 
expect the truth, and the most advanced 
of us are still occasionally, by reversion, 
shocked by it. The business of women 
has, for ages, been held to be to please 
men, and men do not really care how 
women feel, but how they make men feel. 
A woman who can not make them feel 
the way they are accustomed and wish 
to feel about her is unwomanly. This 
is the plain definition of that word. Not 
by any particular behavior, but by any 
that gives men sensations at variance 
with their predilections, is woman un- 
sexed. 

She once did it by putting starch in 
her collar, and in some countries she 
does it by going about on her own feet. 
What society has expected of women is 
not a truthful presentation of herself, 
but an acceptable one. If she hadn't it 
by nature, she must be trained and 
coerced into it. 

W^e are still half-unconsciously under 
the old racial habit of thinking that, if 
a woman fails to please men, she fails 
in all. 

But just as women of today are aris- 
ing to the call of a thing higher than the 
personal predilection, the call of the 
genius of the race, so the quality of 
heroines will rise with them. They will 
be women fit to be the mothers of men ; 
whether they will also be attractive will 
depend largely on the quality of the men. 
What will astonish the particular man is 
that she will not care so much for his 
opinion, and what will astonish him even 
more is that he will go on marrying her 
just the same, for the genius of the race 
does not care a great deal for private 
opinions, either. — Mary Austin. 




STRAWBERRY SHORT CAKE. 



Seasonable Recipes 

By Janet M. Hill 



IN all recipes where flour is used, unless otherwise stated, the flour is measured after sifting 
once. Where flour is measured by cups, the cup is filled with a spoon, and a level cupful 
is meant. A tablespoonful or teaspoonful of any designated material is a LEVEL spoonful. 



Broiled Sardines 

DRAIN and wipe one or two doz- 
en sardines ; let broil in a well- 
oiled broiler two or three min- 
utes, turning each ten seconds. Dis- 
pose on hot slices of toast. Spread the 
sardines with maitre d' Hotel butter or 
pour over them a little cream sauce. A 
cup and a half of cream sauce will be 
enough for two dozen sardines. 

Broiled White Fish, oNIackerel and 
Bluefish 

Oil the broiler thoroughly. Do not 
have too fierce a fire, as strong heat 
hardens the fibres very quickly. Cook 
from fifteen to twenty minutes. Baste 
with butter once or twice during the 
cooking. If the fish be thick, the last of 
the cooking might be done over a drip- 
ping pan in the oven. In broihng, turn, 
after cooking the flesh side ten seconds, 
the skin side five seconds. With a fork 



separate the fish from the wires of the 
broiler, on both sides, then slide to the 
serving dish. Spread with maitre d' 
Hotel Butter. 

Maitre d' Hotel Butter 

(For broiled fish, steak or chops) 

Beat one-fourth a cup of butter to a 
cream ; beat in half a teaspoonful of 
salt, a dash of pepper and, very slowly, 
a tablespoonful of lemon juice. The 
heat of the broiled article will melt the 
butter. For a change add a tablespoon- 
ful of fine-chopped parsley with the sea- 
sonings. 

Potatoes Maitre d' Hotel 

For half a three or four pound blue- 
fish, broiled, to serve three or four peo- 
ple, cut out between two and three dozen 
potato balls. Let cook until tender in 
boiling salted water, drain, add half a 
cup of milk and, when scalded, remove 
to a cooler part of the stove. Have 



33 



34 



THE BOSTOX COOKING-SCHOOL MAGAZINE 



ready a tablespoon ful of creamed butter 
mixed with the yolk of an egg, half a 
teaspoon ful of salt, a dash of paprika, 
and a tablespoonful of lemon juice; stir 
this into the potatoes. When the sauce 
thickens a little, shake the balls over the 
fire a moment longer. Dispose in a hot 
dish or on the dish around the fish. 
Sprinkle the whole with tine-chopped 
parsley. 

Eggs a la ^Vurora 

Toast rounds of bread ; dip the edges 
lightly in boiling salted water ; spread 
lightly with butter; set a carefully 
poached, fresh Qgg on each slice; over 
three or four eggs pour a cup of sauce 
made of two tablespoonfuls. each, of 
butter and flour, one-fourth a teaspoon- 



the tomatoes in the dish and serve at 
once. 

Eggs Baked with Cheese 

Let four eggs, covered with water at 
the boiling point, remain on the stove, 
where the water will keep hot without 
boiling, half an hour; plunge the eggs 
into cold water, and when cold remove 
the shells and cut in thick slices. Have 
ready about six tablespoonfuls of grated 
cheese, and a cup of white sauce made 
with rich milk. Put a layer of the eggs 
into an earthen baking dish and sprinkle 
with cheese ; continue until both the in- 
gredients are used ; pour over the cream 
sauce ; sprinkle on half a cup of cracker 
crumbs stirred through two tablespoon- 
fuls of melted butter; set into the oven 




BROILED BLUEFISH POTATOES. MAITRE D'HOTEL 



ful, each, of salt and pepper, three- 
fourths a cup of tomato puree, and one- 
fourth a cup of hot cream or rich milk. 

Eggs, Canada Style 

Select round fresh tomatoes ; cut out 
a piece around the stem end of each, and 
remove enough of the seeds and pulp to 
make an opening to hold an egg. Sea- 
son the inside of the tomatoes with salt 
and pepper; break an egg in each. Set 
the tomatoes in an earthen baking dish; 
pour a tablespoonful of white sauce over 
the egg in each tomato. Bake in a very 
moderate oven about fifteen minutes. 
Pour a cup of hot white sauce around 



long enough to brown the crumbs. 

Stuffed Eggs au Gratin 

Pour a quart or more of boiling water 
over six eggs ; let the water boil, then 
cover and draw to a cooler part of the 
range (where the water will not boil), 
to remain half an hour. Let cool in cold 
water ; shell and cut in halves, length- 
wise. Remove and sift the yolks. Have 
ready cooked ham, chicken or veal, one 
or more, chopped and pounded to a 
smooth paste. To the yolks, add an 
equal measure of the meat, half a tea- 
spoonful of paprika, a little mixed mus- 
tard, also salt as needed. With this 



mixture fill and press together corre- 
sponding halves of the eggs. Prepare a 
Clip and a half of bread, tomato or cream 



SEASONABLE RECIPES 33 

Pilau a la Turque 

Blanch one cup of rice ; add one- 









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PILAU A LA TURQUE 



sauce. Dispose one half of the sauce in 
an earthen baking dish ; in this lay the 
eggs and pour over the rest of the sauce. 
Sprinkle on half a cup of cracker 
crumbs mixed with four tablespoonfuls 
of melted butter. Set into the oven, to 
reheat the whole and brown the crumbs. 

Bread Sauce 

To one cup and a half of rich milk. 
add half a cup of fine, soft bread 
crumbs and half an onion in which 
three cloves have been pressed. Let 
cook in a double boiler about an hour, 
stirring occasionally. Remove the onion, 
add one or two tablespoonfuls of but- 
ter, a scant half-teaspoonful, each, of 
salt and pepper, and beat well. 



fourth a cup of butter and stir over the 
fire until the rice has taken up the but- 
ter ; add three cups of hot chicken or 
veal broth, half a cup of tomato puree, 
two branches of parsley, an onion, into 
which three cloves have been pressed, 
and a teaspoon ful of salt, and let cook 
until the rice is done. The rice should 
be quite dry. Melt three tablespoonfuls 
of butter ; in it cook three tablespoon- 
fuls of flour and a scant half-teaspoon- 
ful, each, of salt and paprika ; then add 
one cup of broth and half a cup of to- 
mato puree; stir until boiling; add one 
cup, each, of cooked chicken and ham. 
sliced very thin ; let stand over hot wa- 
ter to become hot. Remove the onion 
and parsley from the rice and dispose 




LEG OF LAMB. ENXtLLSH OR LOIX CHOPS. RIB OR FREXCH CHOPS 



THE BOSTON COOKIXG-SCHOOL MAGAZINE 



liic ncc as a border on a serving dish. 
Pour the meat into the center antl serve 
at once. Tender veal or lamb, or 
chicken alone, may be used in this dish. 

Chicken Tiinbales 
( Cooked Chicken ) 

Ueal two eggs : adil (^ne cup of cold. 
cooked chicken, chopped hue. one-fourth 
a cup oi soft, sifted bread crumbs, half 
a teaspcKMiful. each, of salt and pepi)er. 
and one cup and a half of thin cream or 
rich milk. Turn the mixture into eight 
well-buttered timbale molds. Set these, 
on several folds oi cloth or paper, in a 
pan and surround with boiling water. 
Let cook in the i)ven until firm in the 



beaten smooth with a little chili sauce 
or tomato catsup and used for a sand- 
wich filling. 

Cheese Croutons 

Cut stale bread in slices one-fourth 
an inch thick. For luncheon or supper, 
trim the crusts and leave the slices 
whole. To serve with soup or salad, cut 
the slices in narrow finger-length pieces. 
Spread the bread with butter and cover 
with thin slices of American factory 
cheese. Set in a baking dish in the oven 
to melt the cheese partly. Serve at once. 
The whole slices are appropriate, at sup- 
per or luncheon, with scalloped toma- 
toes. 




LDS OF JELLIED HAM AND FISH WITH LETTUCE. ETC. (SEE PAGE 40) 



center. The water should not boil after 
the pan is set into the oven. The tim- 
bales will take from twenty to thirty- 
minutes to cook. Serve, turned from 
the molds, with a sauce made of chicken 
broth and cream. 

Cheese Sandwiches 

Lut bread in slices one-quarter of an 
inch thick, remove crusts and trim into 
small shapes ; toast a delicate brown, 
spread lightly with a cold "rabbit" of 
any kind and press together in pairs. 
For afternoon tea, these sandwiches 
should be very small. For chafing dish 
suppers or for picnics, larger sand- 
wiches are admissible. Any soft cheese 
(even the common factory cheese, if it 
be soft enough to be creamed), mav be 



Tomato Cream Toast 

Melt three tablespoonfuls of butter ; 
in it cook three tablespoonfuls of flour 
and a scant half-teaspoonful, each, of 
salt and pepper ; then add one cup and 
a fourth of tomato puree (stew-ed toma- 
toes, strained) and half a cup of hot 
cream. Dip the edge of six slices of 
toast, one after another, in boiling salted 
water, then dip into the sauce, and re- 
move to a serving dish. Grated cheese 
of any kind may be stirred and melted 
in the sauce if desired. 

Lima Beans in Cream 

In season use fresh or green beans ; 
at other times canned or dried beans will 
give fair results. If dried beans are 



SEASONABLE RECIPES 



Zl 




CHERRY ASPIC SALAD 



used, let soak overnight in cold water ; 
wash and drain, then set to cook in fresh 
water. Simmer until tender, keeping 
the beans whole and replenishing with 
boiling water as needed. When cooked 
the water should be reduced to one or 
two tablespoonfuls. To about a pint of 
cooked beans add two tablespoonfuls of 
butter, half a teaspoonful. each, of salt 
and black pepper, and let cook, tossing 
meanwhile, three or four minutes ; add 
one-third a cup of hot cream, turn into 
a serving dish and sprinkle with fine- 
chopped parsley. 

Cherry Aspic Salad 

Soften one- fourth a package of gela- 
tine in one-fourth a cup of cold water 
and dissolve in half a cup of boiling 
water; add one-half a cup of sugar and 
stir until melted and cooled a little ; then 
add the juice of two lemons and half a 
cup of cherry juice ; stir in ice-water 
until beginning to set ; then stir in a 



generous cup of cooked cherries. Turn 
into individual molds or into a shallow 
agate pan. Unmold and serve with let- 
tuce hearts and French dressing. Raw 
cherries, if the skins are tender, may be 
used, though these would make quite as 
good a salad without the addition of the 
jelly. 

Rhubarb Bavariose, Charlotte 
Style 

Soften one-third a package of gelatine 
in one-third a cup of cold water, and let 
dissolve in one cup and a half of hot 
cooked rhubarb ; add two tablespoonfuls 
of orange marmalade and stir over ice- 
water until beginning to set ; then fold 
in one cup and a half of cream, beaten 
firm. Turn into a mold, lined with lady 
fingers and sections of orange or can- 
died grape-fruit peel. 

Cooked Rhubarb for Bavariose 

Cut pink, tender stalks of rhubarb in 




BANANA SPONGE 



3S 



THE BOSrOX COOKING-SCHOOL MAGAZINE 



half-incli lengths. Use a scant ixuiiul oi 
suj^'ar to a poinid of stalks ; let cook 
-lowly (without water) until the rhu- 
i.arl) is teiiikr. 

l^aiKiiia S[)()ii^c 

Soften one-fonrtli a i)ackag:e of gela- 
tine in one- fourth a cup of cold water. 
Remove the skin and coarse threads 
from four small hananas. and press the 
pulp through a ricer. There should be 
a generous cup of puljx Scald the pulp 
over a quick fire ; add the softened gel- 
atine and stir until dissolved; add half 
a cup ni sugar and the juice of a lemon. 
and stir over ice-water until the mix- 
ture thickens <lie:htl\- ; then fold in the 



Rice Bavarian Cream 

lUanch one-fourth a cup of rice, add 
a scant half-teaspoonful of salt and a 
cup and a half of milk, and let cook un- 
til the rice is tender. There should be 
about one cup and a half of the rice. 
Add half a cup of cooked (seeded) 
raisins or of cooked chestnuts, broken 
in pieces, or of French candied fruit or 
preserved strawberries. Soften one- 
fourth a package of gelatine in one- 
fourth a cup of cold w^ater and let dis- 
solve over hot water, and add to the rice 
mixture with a scant half-cup of sugar 
and a teaspoonful of vanilla; stir over 
ice and water until the mixture begins 



SHBH 


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Rie E BA\ARIAX CREAM, WITH STRAWBERRIES 



whites of two eggs, beaten dry. Turn 
into a mold lined with slices of banana. 
Squeeze a little lemon juice over the 
slices of banana to keep them from dis- 
coloring. 

Pineapple Sponge 

Let two cups of grated pineapple and 
half a cup of water simmer ten or fif- 
teen minutes, then strain through a 
cheese cloth, pressing out all the juice. 
Reheat the juice and dissolve in it one- 
fourth a package of gelatine, softened 
in one-fourth a cup of cold water, and 
two-thirds a cup of sugar. Let chill in 
a dish of ice and water, then add the 
juice of half a lemon and the whites of 
two eggs, beaten dry, and> beat until the 
mixture will hold its shape. Turn into 
a mold. Serve, unmolded, w-ith sugar 
and cream or a boiled custard. 



to thicken, then fold in one cup and a 
half of cream, beaten firm. \\'hen the 
mixture will "hold its shape," (when a 
spoonful lifted and returned does not 
run level), turn into a mold. \\'hen un- 
molded garnish with some of the fruit 
used in the dish, or leave plain. At this 
season the dish may be made without 
fruit and surrounded with strawberries 
mixed with sugar. 

x\lmond ]Meringues with Straw- 
berries and Cream 

Beat the whites of four fresh eggs 
dry ; then gradually beat in one cup of 
granulated sugar, and when very firm, 
take a spoon and beat in half a cup or 
more of chopped almonds. Lightly tack 
strips of waxed paper (such as is used 
in wrapping butter, &c.) on to a board 
about one inch in thickness ; with an oval 



SEASONABLE RECIPES 



39 



dish as a pattern, pencil out oval shapes 
on the paper. On half of these shapes 
draw a second line, about half an inch 
from the first, all around. With a spoon 



Sift together three cups of pastry 
flour, six teaspoonfuls of baking pow- 
der, and one teaspoonful of salt. W^ith 
the tips of the fingers or two knives, 




AI.MOND MERINGUES, Wrru STRAWBERRIES AND CREAM 



fill the solid ovals with the meringue 
mixture, making it flat on top. Use a 
pastry bag and plain tube to fill the 
narrow oval shapes ; dredge all with 
granulated sugar. Set the boards into a 
slack oven to let the meringues dry out 
rather than bake. After three-fourths 
an hour increase the heat to color the 
meringues delicately. When baked lift 
from the paper with a spatula. Press 
the soft part of a solid meringue and an 
elongated, ring-shaped meringue to- 
gether, to form a case. Fill these, at 
serving, with whipped cream and 
sugared strawberries. To make in quan- 
tity allow one white of Qgg and one- 
fourth a cup of sugar for each meringue. 
A cup of cream and half a box of berries 
will fill six. 

Strawberry Shortcake 



work in from one-third to one-half a 
cup of shortening; then gradually stir 
in milk as needed to make a dough a lit- 
tle softer than for biscuit. About 'One 
cup and a half of milk will be needed. 
Spread the dough in two well-buttered 
pans. Bake in a quick oven. Spread 
the bottom of each cake generously with 
butter. Have ready two baskets of ber- 
ries, hulled, washed, cut in halves, and 
mixed with two cups of sugar. Put the 
layers together with berries between, 
above and around. Serve at once. For 
a change, serve with hot marshmallow 
sauce poured over each portion. 

Hot Marshmallow Sauce 

Boil one cup of sugar and half a cup 
of hot water five or six minutes, after 
boiling begins. Do not stir after the 
syrup boils. Remove from the fire ; add 




PIECE OF STRAWBERRY SHORTCAKE, WITH HOT MARSHMALLOW SAUCE 



40 



THR nOSTOX COOKIXCi-SCHOOL MAGAZINE 



half a pound of niarshmallows and beat 
until they are melted. Mavor with half 
a teaspoonful (^i vanilla, if desired. If 
servings be delayed, keep the sauce hot 
over warm water, then add a few drops 
of hot s\rup or boilini^- water and beat 
again. 

Butter Scotch Pie 

r.ake i)astry rolled as for pie crust on 
the t)Utside of an inverted pie i)an. 
Prick the i)aste all over and set it on a 
tin sheet to keep the edge from contact 
with the oven. When baked set inside 
the pan. turn in butter-scotch tilling and 
cover with a meringue, made of the 
whites of two eggs and one-fourth a 
cup of granulated sugar. Let bake about 
ten minutes. Serve when partly or 
wholly cold. 

Butter Scotch Filling 

Scald one cup of milk in a double 
boiler; stir three level tablespoonfuls of 
cornstarch and one-fourth a teaspoonful 
of salt with half a cup of cold milk to 
a smooth consistency, then let cook in 
the hot milk, stirring constantly, until 
smooth and thick. Cook two table- 
spoonfuls of butter with one cup of 



brown sugar until the sugar is soft and 
bubbly throughout. Do not cook it to 
caramel. Stir the sugar into the corn- 
starch mi.xture, then add two yolks of 
eggs, beaten light and diluted with a lit- 
tle of the hot mixture. Use when cooled 
a little. 

Jellied Fish, Ham, etc., with 
Lettuce 

Soften one-fourth a package of gela- 
tine in one-fourth a cup of cold water, 
and dissolve in one cup and a fourth of 
hot, well-seasoned broth. For fish use 
fish or chicken broth ; for ham or corned 
beef use chicken or veal broth. Season 
the broth with carrot, parsley and onion 
— also sweet herbs if desired. Add about 
two cups of cooked ham or corned beef, 
chopped, or the same quantity of cooked 
fish, separated into flakes. Turn into 
molds. Serve unmolded, when cold, with 
lettuce and salad dressing. Cucumbers 
are good with the fish. 

Before filling the molds the letters are 
outlined w^ith the sifted yolk or chopped 
white of a hard-cooked egg. In like 
manner pickles, capers or parsley may be 
used. See page 36. 




HOUSEMAID'S PAIL, READY FOR USE 



Menus for a Week in June 

"The more trouble you take in kneading the dough, the more bread you will get, and 
tJie better it will be. You cannot get anythi ng good without work." 



Breakfast 

Strawberries 

Broiled Sardines 

Maitre d' Hotel Butter 

White Hashed Potatoes 

Parker House Rolls 

Coffee Cocoa 

Dinner 

Leg of Lamb, Roasted 

Franconia Potatoes 

Asparagus Baked Bananas 

Rice Bavarian Cream, 

Sugared Strawberries 

Half Cups of Coffee 

Supper 

Cheese Sandwiches 

Drop Cookies Stewed Prunes 

Tea 



Breakfast 

Cereal, Thin Cream 

Scrambled Eggs, Broiled Bacon 

Corn Meal Breakfast Cake 

Coffee Cocoa 

Dinner 

Broiled Loin Chops (lamb) 

New Peas 

Old Potatoes Cooked as New Potatoes 

Rhubarb Pie 

Cream Cheese 

Tea 

Supper 

Creamed Bluefish au gratin 

French Fried Potatoes 

Baking-Powder Biscuit 

Dry Toast 



Breakfast 

Eggs a la Aurore, Radishes 

Fried Rice 

Whole Wheat Baking-Powder Biscuit 

Coffee Cocoa 

Dinner 

Pilau a la Turque 
Boiled Spinach, with Eggs 
Strawberry Shortcake 
Half Cups of Coffee 

Supper 

Kornlet Custard 

Rye-Meal Muffins 

Drop Cookies 

Tea 



Breakfast 

Creamed Salt Codfish Olives 

Baked Potatoes 

Graham Bread 

English Muffins, Toasted 

Coffee Cocoa 

Dinner 

Tip of the Loin of Beef, Roasted 

Mashed Potatoes, Browned 

Scalloped Tomatoes 

New Turnips Butter Scotch Pie 

Half Cups of Coffee 

Supper 

Baking-Powder Biscuit 

Smoked Fish 

Strawberries 

Tea Sponge Cake 



Breakfast 

Sliced Bananas, Cereal. Thin Cream 

Poached Eggs, with Creamed Asparagus 

in Ramekins 

Dry Toast 

Coffee Cocoa 

Dinner 

Bluefish, Stuffed and Baked, 

Drawn Butter Sauce 

Mashed Potatoes 

Beet Tops 

Rhubarb Jelly 

Half Cups of Coffee 

Supper 

Egg-Salad Sandwiches 

Cream Pie 

Tea 



Breakfast 

Cereal, Thin Cream 

Salt Codfish Cakes, Poached Eggs 

Spider Corn Cake 

Coffee Cocoa 

Dinner 

Hot, Boiled Fresh or Canned Salmon, 

Egg Sauce 

Boiled Potatoes 

Green Peas 

Cucumbers. French Dressing, with Chives 

Pineapple Sponge or 

Shredded Pineapple. Sugared 

Half Cups of Coffee 

Supper 

Stewed Lima Beans, with Cream 

Cheese Croutons 
Garden Cress, French Dressing 
Tea Cookies 



Breakfast 

Strawberries 
French Omelet, with Green Peas 
Wheat Meal Muffins 
Coffee Cocoa 



Dinner 

Boiled Corned Beef 

Boiled Potatoes 

New Cabbage, Boiled 

New Turnips, Boiled 

Rhubarb Pie or 

Scalloped Rhubarb 

Half Cups of Coffee 

41 



Supper 

Cold Corned Beef, Sliced Thin, 
Mustard 
Yeast Rolls 
Strawberries 
Tea 



Menus for Boys from 1 4 to 16 Years Old 



Set One 



SUNDAY 
Breakfast 

Boston Baked Beans 

Brown Bread Codfish Balls 

Milk 

Dinner 

Old-fashioned Fricasseed Chicken, with 

Baking-Powder Biscuits in Gravy 

Mashed Potatoes Celery 

Pineapple Ice Cream 

Sponge Cake 

Supper 

Milk Toast 

Strawberry Preserves 

Sponge Cake 

Cocoa 

MONDAY 

Breakfast 

Cream of Wheat with Steamed Dates 

Scrambled Eggs Bacon 

Graham Muffins 

Milk 

Dinner 

Mutton Stew 

Canned Peas Boiled Rice 

Rhubarb Tarts, with Meringue 

Supper 
Baked Potatoes, with Cream 
Apple, Celery-and-Nut Salad 
Cup Custards Cocoa 

TUESDAY 

Breakfast 

Sliced Oranges 

Fried Cream of Wheat Maple Syrup 

Eggs in Shell Toast 

Dinner 

Smothered Round Steak 

Spinach, Egg Garnish 

Mashed Potatoes 

Cottage Pudding, Foamy Sauce 

Supper 

Vegetable Soup 

Whole Wheat Bread 

Apple Snow, Custard Sauce 

Cookies 



WEDNESDAY 
Breakfast 

Prunes 

Beef Hash with Poached Eggs 

French Toast 

Dinner 

Veal Cutlets 

Escalloped Tomatoes 

Baked Sweet Potatoes 

Chocolate Blanc Mange with Cream 

Supper 

Baked Apples 

Cottage Cheese 

Graham Bread Ginger Bread 

Milk 

THURSDAY 
Breakfast 

Stewed Rhubarb 

Creamed Dried Beef on Toast 

Baking-Powder Biscuits Honey 

Dinner 

Pot Roast of Beef 

Browned Potatoes 

Corn Pudding 

Sliced Oranges and Bananas 

Supper 

Escalloped Eggs 

Milk Toast 

Cream Puffs 

FRIDAY 

Breakfast 

Pettijohn's Breakfast Food 

Omelette 

Popovers 

Peach Marmalade 

Dinner 

Boiled Halibut, Egg Sauce 

Boiled Potatoes Lettuce 

Cornbread 

Lemon Pie 

Supper 

Beef Croquettes 

Creamed Onions 

Creamy Rice Pudding 



SATURDAY 

Breakfast 

Oranges 

Bread Griddle Cakes Maple Syrup 

Cocoa or Milk 

Dinner 

Hamburg Steak 

Horseradish 

]\Iacaroni in White Sauce 

Sliced Bananas and Oranges 

Supper 

Boston Baked Beans 

Brown Bread 

Apple Sauce 

Cocoa 

42 



Menus for Boys from 1 4 to 16 Years Old 

Set One — Simplified 



SUNDAY 
Breakfast 

Boston Baked Beans. 

Brown Bread 

Cocoa 

Dinner 

Fricaseed Chicken, with Baking-Powder 

Biscuits 

Caramel Ice Cream 

Sponge Cake 

Supper 

Corn Flakes Sliced Bananas 

Graham Bread 

MONDAY 

Breakfast 

Cream of Wheat, with Steamed Dates 

Toast 

Milk 

Dinner 

Mutton Stew 

Boiled Rice 

Rhubarb Tarts 

Supper 

Apple, Celery-and-Nut Salad 

Cup Custards 

Cocoa 

TUESDAY 

Breakfast 

Sliced Oranges 

Scrambled Eggs and Bacon 

Graham Muffins 

Dinner 

Smothered Round Steak 

Spinach with Egg 

Cottage Pudding, with Foamy Sauce 

Supper 

Vegetable Soup 

Whole Wheat Bread 

Sugar Cookies 



WEDNESDAY 

Breakfast 

Beef Hash 

French Toast 

Dinner 

Veal Cutlets 

Escalloped Tomatoes 

Chocolate Blanc Mange with Cream 

Supper 

Baked Apples 

Cottage Cheese 

Ginger Bread 

THURSDAY 
Breakfast 

Stewed Rhubarb 

Creamed Dried Beef 

Toast 

Dinner 

Pot Roast of Beef 

Browned Potatoes 

Cream Puffs 

Supper 

Biscuits and Honey 

Milk 

FRIDAY 
Breakfast 

Pettijohns Breakfast Food 

Popovers 

Peach Marmalade 

Dinner 

Boiled Halibut, Egg Sauce 

Corn Bread 

Lemon Pie 

Supper 

Beef Croquettes 

Lettuce Salad 

Creamy Rice Pudding 



SATURDAY 
Breakfast 

Bread 

Griddle Cakes Maple Syrup 

Cocoa 

Dinner 

Hamburg Steak, with Horse-radish Sauce 

Macaroni in Cream 

Sliced Bananas and Oranges 

Supper 

Boston Baked Beans 

Brown Bread 

Apple Sauce 

Milk 



Boys of 14-16 years require the same amount of food, approximately, as adults leading a 
moderately active life. The character of the food is not very different either, except that stim- 
ulants are forbidden and fried food and pastry, allowed to a limited degree. 

In an institution where numbers are to be served, it would be rather difTicult to cut down 
the menus to one or two dishes and appeal to the varying appetites, unless certain foods could 
always be kept on hand and served as substitutes, such as dry cereals, milk, bread and butter, 
crackers, etc. 

43 



Menus for Boys from 14 to 16 Years Old 

Set Two 



SUNDAY 

Breakfast 

Steamed Dates with Crcatn of Wheat 

Soft Cooked Eggs 

Graham Muffins Syrup 

Dinner 

Chicken Pie 

Mashed Potatoes 

Tomato Salad 

Baked Cup Custards 

Cookies 

Supper 

Egg Sandwiches 

Potato Salad 

Apple Sauce Cake 

Milk 

MONDAY 
Breakfast 

Rolled Oats, with Cream 

Chipped Beef Gravy 

Milk Biscuits and Honey 

Dinner 

Roast Beef, Gravy 

Y'orkshire Pudding 

Browned Potatoes 

Milk Apple Pie 

Supper 

Cold Sliced Beef 

Creamed Corn 

Sponge Cakes 

Cocoa 

TUESDAY 

Breakfast 

Bananas 

Corn Flakes 

Griddle Cakes with Syrup 

Dinner 

Meat Loaf 

Escalloped Potatoes 

Chocolate Cornstarch Pudding, 

with Cream or Sauce 

Supper 

Macaroni and Cheese 

Stuffed Onions 

Gingerbread Milk 



WEDNESDAY 
Breakfast 

Baked Apples 

Rice with Cream 

French Toast Syrup 

Dinner 

Pork Chops, Gravy 

Baked Potatoes Tomatoes 

RhuLarb Pie 

Supper 

Rice Croquettes 

Apple-and-Celery Salad 

Berry Sauce Sugar Cookies 

THURSDAY 

Breakfast 

Cornmeal Mush Milk 

Scrambled Eggs and Bacon 

Plain Muffins 

Dinner 

Beef Stew and Dumplings 

Spinach with Eggs 

Baked Apple Dumplings with Cream 

Supper 

Potato Soup Crackers 

Popovers 

Peach Sauce 

Cocoa 

FRIDAY 
Breakfast 

Fried Corn Mush Syrup 

Poached Eggs on Toast 

Cocoa 

Dinner 

Salmon Loaf 

Browned Sweet Potatoes 

Cabbage Slaw 

Apple Tapioca 

Supper 

Lettuce-and-Egg Salad 

Prune Sauce 

Hot Cinnamon Rolls 

Cocoa 



SATURDAY 
Breakfast 

Pettijohns Breakfast Food 

Creamed Codfish 

Corn Muffins 

Milk 

Dinner 

Steak and Gravy 

Boiled Potatoes Creamed Peas 

Cottage Pudding, Chocolate Sauce 

Supper 

Baked Beans 

Brown Bread 

Rhubarb Sauce 

Currant Biscuits 

44 



Menus for a Week in July 

"Color and flavor both aid digestion very materially, most especially flavor." — Luther 
Burbank. 



Breakfast 

Raspberries 

Spanish Omelet Yeast Rolls 

(reheated in paper bag; 

Coffee Cocoa 

Dinner 

Cream of Asparagus Soup 

Chicken Broiled in Oven 

Mashed Potatoes, Vienna Style 

New Peas 

Sliced Tomatoes, Mayonnaise Dressing 

Raspberry Sherbet 

Sponge Cake (potato flour) 

Half Cups of Coflfee 

Supper 

Spaghetti, Italian Style Lettuce Salad 

Baking-Powder Biscuit, Toasted 
Berries Tea 



Breakfast 

Blueberries, Thin Cream 

Boiled Rice 

Eggs Scrambled with Chopped Ham 

Coffee Cocoa Dry Toast 

Dinner 

Fowl Cooked in Fireless Cooker 

Mashed Potatoes 

New String Beans 

Mayonnaise of Tomatoes 

Red Raspberry Shortcake, 

Hot ]\Iarshmallow Sauce 

Small Cups of Coft'ee 

Supper 

Tomatoes Stuft'ed with ^Mayonnaise 

of Chicken and String Beans 

Lady Finger Rolls 

Grape Juice Punch 



Breakfast 

Cereal, Thin Cream 
Chipped Beef, Creamed 
(with beaten tgg) 
Corn ^leal Muffins Coffee 



Cocoa 



Dinner 

Lamb Broth, with Barley 

Hot Boiled Ham, 

Spinach, with Hard Cooked Egg 

Mashed Potatoes Banana Sponge 

Drop Cookies 

Half Cups of Coffee 

Supper 

Lamb, Potato-and-Green Pepper Hash 

Sliced Tomatoes 

Hot Buttered Toast 

Tea Cocoa 



Breakfast 

Red Raspberries 

French Omelet, Broiled Bacon 

Brown Hashed Potatoes 

Lady Finger Rolls (reheated) 

Boston Brown Bread, Toasted 

Coffee Cocoa 

Dinner 

Chicken Broth, with Rice 

Breast of Veal, Stuft'ed and Poeled 

Xew Beets, Buttered New Currant Jelly 

Bermuda Onions, Buttered 

Franconia Potatoes 

Prune Jelly, Whipped Cream 

Small Cups of Coffee 

Supper 

Potato Salad Tea Biscuit Sardines 

Cream Cake, Chocolate Frosting Tea 



Breakfast 

Berries 
Calf's Liver and Bacon 
L3onnaise Potatoes 
Graham Rolls Coffee 



Cocoa 



Dinner 

Beef Broth with Spaghetti 

.Baked Bluefish (Bread Stuffing) 

Cucumbers, French Dressing with (jarlic 

Mashed Potatoes 

Buttered Bermuda Onions 

Cherry Pie 

Half Cups of Coffee 

Supper 

Bluefish Salad (New Beets as garnish) 

Graham Biscuit 

Blueberries 

Cake Tea 



Breakfast 

Berries 

Eggs Shirred with Veal and Crumbs 

Pickled Beets 

Boston Brown Bread (reheated in oven) 

Dry Toast 

Coffee Cocoa 

Dinner 

Fresh Fish Chowder 

Cucumbers with Chives 

Cherry Pie 

Cheese 

Small Cups of Coffee 

Supper 

Stuffed Eggs au gratin. Bread Sauce 

Baking-Powder Biscuit 

Berries Sugar Cream 

Tea 



Breakfast 

Smoked Halibut Balls, 

Cucumbers, French Dressing 

Tomato Sauce 

Wheat Meal Muffins 

Coffee Cocoa 



Dinner 

Veal Souftle. ^Mushroom Sauce 

Mashed Potatoes 

Beet Greens 

Pie of Half-Ripe Currants 

Cream Cheese 

Small Cups of Coffee 

45 



Supper 

Cream Toast 

Cold Beet Greens with 

Hard-Cooked Eggs 

Berries 

Tea 




Keeping Well in Summer 

Bv Minnie Genevieve Morse 



IT is a curious fact, but one well 
established, that as une season 
succeeds another there is a change 
not only in weather conditions, fash- 
ions, and ways of living, but also in 
the character of the diseases that are 
most prevalent. In the winter a lib- 
eral harvest is reaped by various child- 
ish infections, the spread of which is 
favored by indoor life, defective ven- 
tilation, and the closer herding to- 
gether of humanity, resulting from the 
opening of schools and the resumption 
of church and social activities. Then, 
too, diseases of the respiratory organs 
enjoy their greatest popularity; colds 
of all kinds, grippe, bronchitis and 
pneumonia number their victims by 
scores and hundreds. With the onset 
of warm weather, however, these ail- 
ments, while not entirely disappearing, 
cease to be much in evidence, giving 
place to totally different classes of 
disorders, among which the most 
prominent are those that are largely 
communicated by summer insects, 
those resulting from the rapid decom- 
position of food substances, and those 
produced either by exposure to the 
sun or great heat, or by eating or 
drinking when over-heated. These 
facts once thoroughly understood, the 
indications are plain as to the direction 
to be taken in planning a campaign of 
prevention. 

The war against the house-fly will, 
if continued with unabated energy, un- 



questionably go far to wipe certain in- 
fectious diseases, notably typhoid fe- 
ver, oft" the face of the earth. Interest 
in the misdemeanors of the house-fly 
is of recent growth, but no one who 
once realizes that the average number 
of germs clinging to the legs of a sin- 
gle fly has b,een estimated at 1,250,000, 
that many more taken into his diges- 
tive tract pass through as active and 
virulent as before, and that he is 
equally attracted by food ready for 
the table and by filth of the worst de- 
scription, passing often directly from 
one to the other, will ever willingly 
tolerate the presence of flies in kitchen 
or living rooms. Flies travel much 
further than is generally known, and 
it is beyond question that many of the 
cases of infectious disease that appear 
mysteriously, and cannot be traced 'to 
any exposure on the part of the pa- 
tient, are communicated by these sum- 
mer pests. 

The various forms of malarial fever, 
which were formerly supposed to be 
due to the ''bad air" of certain locali- 
ties, and especially to nocturnal ex- 
posure to it. are now known to be 
communicated by, and only by, a cer- 
tain variety of mosquito. The germs 
are not carried about on the insect's 
body, as are the germs of typhoid fe- 
ver, tuberculosis and infantile diar- 
rhoea by the housefly, but within it ; 
the micro-organism causing malaria 
goes through a portion of its life cycle 



46 



KEEPING WELL IN SUMMER 



47 



inside the ^body of the mosquito. A 
case of malaria can only be produced 
by the bite of a mosquito which has 
previously bitten a patient suffering 
from the same form of the disease. 

War to the death against house-fly 
and mosquito, then, is one of the first 
essentials for the prevention of illness 
in summer. Careful screening of doors 
and windows will accomplish much in 
keeping both flies and mosquitoes out 
of the house, but in neither case is it 
a sufficient protection. Where malaria 
is known to exist, screened verandas 
are necessary for safe out-door life, 
especially in the evenings, when mos- 
quitoes are most troublesome, and if, 
in spite of care, mosquitoes are found 
in the house, it is best to protect the 
beds by netting. A net covering for 
the baby's carriage is needed even 
where there is no malaria to be 
dreaded. Devices to exclude mos- 
quitoes are of course equally effective 
in keeping out flies, but as the latter 
are many times more numerous than 
the former, and are most active during 
daylight, when the constant opening 
and closing of doors gives them 
greater opportunity of access to the 
house, further measures are necessary. 
A screened-in back porch, containing 
near the outer door one of the many 
varieties of fly-traps, is very effective 
in preventing flies from entering the 
kitchen. Fly traps and fly papers can 
also be used inside the house, if they 
are kept out of the way of babies and 
pet animals, but the most effectual 
way of dealing with flies within-doors 
is by a faithful use of the ''fly-swatter." 
House-flies multiply with startling 
rapidity, and in matters of this sort 
eternal vigilance is the price of safety. 
Furthermore, the war against both the 
fly and the mosquito must not be con- 
fined to preventing their access to the 
house and destroying them when 
there, but must be carried into the 
enemy's country, the outer world. 
Uncovered rain barrels and other 



standing water, which are favorite 
breeding places for mosquitoes, should 
be carefully screened, while garbage 
pails, which will quickly call myriads 
of flies, should be thoroughly cleansed 
on the outside, tightly closed, and if 
possible provided with one of the fly- 
traps recently devised for the purpose. 
Out-door privies should be equipped 
with modern sanitary provisions 
against the entrance of flies. Chicken 
houses, stables, and out-buildings gen- 
erally should be frequently cleansed 
atid whitewashed. It is true that such 
precautionary measures cost a certain 
amount of money, time, and trouble, 
but one serious illness in the house- 
hold will eat up far more of all three. 
Another very common cause of ill- 
ness in summer is the eating of food 
in which putrefactive changes have be- 
gun to take place. It is not always 
possible, when one is traveling, living 
in hotels, or visiting in other people's 
houses, to know much regarding the 
source of the food supply, but the 
housekeeper who herself does the or- 
dering for the family, and keeps watch 
over the condition of ice-box and pan- 
try, can to a very large extent prevent 
the occurrence of the poisoning acci- 
dents of which one hears so frequently, 
and which often result so tragically. 
It may be a temptation to the econom- 
ical housewife to buy of the butcher 
whose meat is a few cents less a pound 
than at the highly recommended mar- 
ket in the next block, but she will do 
well to make sure of the quality of 
his wares, especially in summer, when 
the out-door temperature does not fur- 
nish a natural cold-storage system 
to preserve questionable food. The 
tradesman who is known to conduct 
his business in the most up-to-date 
and sanitary manner is the safest man 
to deal with, even if one must buy 
meat a little less frequently. A close 
watch over the way in which supplies 
are cared for, after arrival at the 
house, is also necessary, for many 



48 



THE BOSTON COOKING-SCHOOL MAGAZINE 



kinds uf food can deteriorate very rap- 
idly in a hot kitchen. 'Moreover, there 
are certain articles of which one 
should be especially suspicious in hot 
weather, and among these fish holds 
prominent place. At the seaside, 
along trout streams, and in other lo- 
calities where the time between the 
catching of the tish and its appearance 
on the table is very short, nothing 
can be nicer than this kind of food for 
the summer table; but where this is 
not the case it is wiser to omit it alto- 
gether from the menu in very warm 
weather. 

Fortunately for the housekeeper, her 
family are really better off with a 
diminished supply of protein, and es- 
pecially of the red meats, during the 
hot months, and the abundant summer 
fruits and vegetables can take a lead- 
ing place in the bill of fare. Even 
these, however, may prove unfriendly 
under certain conditions. If there is 
any suspicion that fruit, which is to 
be eaten without cooking, has met 
with any uncleanly handling, it should 
be thoroughly washed before being 
sent to the table. It may be com- 
plained that berries lose something of 
their flavor by this process, but the 
injury is negligible compared with the 
possible results of neglecting such 
precaution. The danger of serving un- 
ripe or over-ripe fruit has been proved 
so many times that it is unnecessary 
to dwell on it; but even the best fresh 
fruit and vegetables should be avoided 
by anyone suffering from an over- 
active condition of the bowels. Cer- 
tain individuals, moreover, are unable 
to eat certain articles, notably straw- 
berries and tomatoes, without unpleas- 
ant effects, such as rheumatic attacks 
or a skin eruption; these persons 
should allow no exceptions to their 
rule of self-denial. 

The question of a pure milk supply 
is one of the most important factors in 
the summer welfare, in the case of 
children even more than of adults; and 



here again the best is none too good 
for one's household. The water sup- 
ply in cities is usually safe, in these 
days, but wells in country places are 
not always above reproach, while 
drinking from wayside springs, whose 
origin is not known, is always a dan- 
gerous procedure. A fatal case of ty- 
phoid fever known to the writer is 
supposed to have been due to drinking 
from a contaminated spring while 
driving about a country district. 
Whether in town or out of it, if there 
is any uncertainty regarding the purity 
of the water used for drinking pur- 
poses, the wisest plan is to drink one 
of the many bottled spring waters, or 
else to boil all the water used. If milk 
is boiled, it becomes very constipat- 
ing; but if it is merely "pasteurized," 
or brought to just below the boiling 
point, and kept there for twenty min- 
utes, all injurious germs in it are de- 
stroyed. The necessity for great care 
in the cleansing of milk bottles, and 
the danger of giving young children 
milk that has been allowed to stand 
about unprotected, are too generally 
understood by the twentieth century 
mother to be dwelt upon here. 

While cold and especially iced foods 
are particularly agreeable in summer, 
there are certain dangers connected 
with their use which should not be for- 
gotten. On even the hottest day, it is 
risky to serve a meal at which the 
greater part of the dishes are ice-cold, 
for the eating of very cold food re- 
tards digestion, and, carried to excess, 
may cause a serious disturbance. This 
is even more true of the taking of iced 
food and iced drinks when over- 
heated ; severe illness and even imme- 
diate death have been known to re- 
sult from carelessness in this particu- 
lar. A medical man once said in the 
hearing of the writer that ice-water 
was an insult to the stomach ; and 
when a person has been exercising 
violently on a hot day, or is thoroughly 
over-heated by exposure to the sun or 



KEEPING WELL IN SU:MMER 



49 



a very high temperature, the shock 
produced by the hasty drinking of ice- 
cold fluids or the eating of ice-cream 
may be a deadly insult not only to the 
stomach but the whole organism, and 
the most disastrous results may fol- 
low. The drinking of plenty of cool 
water is of especial value in summer, 
when the body perspires most freely; 
but ice-water, particularly when taken 
rapidly and in large quantities, is good 
for no one, and those who can teach 
themselves to drink, instead, water of 
a temperature differing less violently 
from that of their bodies, are sure to 
be the better for it in the long run. 

Soft drinks of all descriptions, espe- 
cially soda water, have an enormous 
sale in hot weather, and what has been 
said of drinking cold water when over- 
heated is even more emphatically true 
in their case, as these popular and 
delicious combinations of carbonated 
water, fruit syrups and sugar may 
work woe to the digestive machinery, 
where water alone would not do so. 
Furthermore, young people are often 
given to treating one another, in turn, 
to soda water and other iced drinks, 
thus perhaps indulging in them several 
times in one afternoon or evening. 
Even if the strong digestive power of 
healthy youth preserves them from 
immediate disaster, such habits may 
lay the foundation for trouble later in 
life. 

Actual sunstroke is not of very fre- 
quent occurrence in temperate lati- 
tudes, except among those engaged in 
laborious occupations, which expose 
them to the direct heat of the sun or 
to very high artificial temperatures, 
and among heavy eaters and drinkeis, 
especially the latter. However, it is 
by no means unknown under other 
conditions, and heat prostration, which 
is quite a different affection, and needs 
exactly opposite treatment, is very 
common. Sunstroke, — or, more prop- 
erly, heatstroke, since direct exposure 
to the rays of the sun is not necessary 



to produce it, — is characterized by 
very high bodily temperature, absence 
of perspiration, and, usually, uncon- 
sciousness. In heat prostration, the 
body is cool, and the patient pale 
weak, sick and faint; an attack may be 
so slight as to produce merely a head- 
ache and a sense of exhaustion, or so 
severe as to cause the patient's death 
from failure of the heart. In heat- 
stroke the temperature must be low- 
ered by a cold bath, cold wet packs, 
or the application of ice to the body; 
heat prostration, on the other hand, 
should be treated by rest and stimula- 
tion, as in the case of faintness and 
exhaustion from other causes. A per- 
son who has once been affected is very 
liable to a repetition of the experience, 
and in order to keep in good condition 
during the heated term, he should, as 
far as possible, avoid exposure to the 
sun. Nor is it well for those who have 
never suffered from this cause to be 
too confident of their ability to with- 
stand the power of Old Sol's rays. 

Playing tennis or baseball, or even 
golfing or walking, especially bare- 
headed, under the blazing sun of a 
midsummer day, when the thermometer 
is high and the humidity considerable, 
is not a wise proceeding even for the 
strongest; and, though children will 
often continue their out-door play 
with little regard for the heat, they 
should be kept in the shade and pre- 
vented from engaging in too strenuous 
forms of amusement during the hot- 
test hours of the day. 

The substitution of gas and electric 
stoves and fireless cookers, as far as 
possible, for the coal range in the 
kitchen will do much to prevent dan- 
ger from working in an over-heated 
room to those who have in charge the 
preparation of meals for the house- 
hold, while the use of gas or electric 
irons will save not only time and 
trouble, but much of the discomfort of 
laundry work, which is, perhaps the most 
trying of all housework. 



Cold Dishes for Hot Days 

By Marian C. Kellar 



Fresh Fruits ^est 



FREEDOM from the preparation 
of hot heavy dishes should be 
the housewife's declaration of in- 
dependence during the long summer 
months. When possible, it is a good plan 
to follow the custom of the women in 
the smaller towns, and serve the hot 
meal at noon, and a cold supper, gener- 
ally with a creamed vegetable and tea 
biscuits as the hot dish. Cold sliced 
meat, salad and fresh fruit complete this 
sensible menu. 

The dishes which custom has made us 
serve hot, but which can be served cold 
and made just as tasty, are legion. Na- 
ture intended us to eat fruits and vege- 
tables fresh as possible in the summer, 
as they are more cooHng to the blood, 
and it is popular and sensible to substi- 
tute them, especially fruit, as a first 
course instead of hot soup, — fresh ber- 
ries, mixture of fruits, sweetened and 
kept on ice for an hour or two before 
serving, pineapple, orange, bananas and 
melons. With a big spoon "eggs" may 
be scooped from the pink pulp of the 
watermelon. The effect of the pink eggs 
on a bed of ice or grape leaves, as a first 
course, with pink flowers in the center 
of the table, is cooling in itself. 

An appetizing hors d'cEuvre for sum- 
mer consists of two not too thick slices 
of firm ripe tomato for each plate. To 
a French dressing, made with half a tea- 
spoon of mustard and an extra drop of 
vinegar, add fine-chopped watercress 
until thick; cover each slice and put two 
together in a sandw^ich. On top lay an 
anchovy, curled as it comes from the 
bottle. 

A tasty and beautiful first course for 
dinner is formed of bananas. Select 
perfect fruit, pale yellow and without 
specks, and not too large. Prepare one 



for each guest. Cut the bananas length- 
Vv'ise, not separating the two pieces at 
the stem end, so that a case is formed. 
Remove the fruit and, with a scoop, make 
four round balls. Put these back in the 
skins and pour in as much sweet lemon 
gelatin as the skin will hold. Lay the 
lid back and place on ice. When opened 
the banana looks like a mammoth yellow 
pea pod. Eat with a spoon. This is, 
also, good for dessert. 

For variety there are baked fruits, 
peaches, baked just as you bake apples, 
taking out the peach stones and filling 
the cavity with chopped nuts, raisins, 
and sugar. Set the peaches in a pan with 
a little water and bake. Serve each in 
an individual glass with whipped cream. 
Bananas may be baked in their skins for 
twenty or thirty minutes, then arranged 
on a hot dish with melted currant jelly, 
poured over them. 

A popular hot weather dessert is to 
take half of a cantaloupe and fill it with 
ice cream or ice. Pulled pineapple is 
always acceptable for a first course or 
for dessert. 

Pare the pineapple, take out the eyes 
with a sharp knife, then pull the pulp 
apart, using two forks. Only ripe sweet 
pineapples should be used. The pine- 
apple shell, when left intact, makes a 
pretty receptacle for a fruit salad. 

Vegetable salad can be made from a 
small quantity of vegetables. A combi- 
nation salad for six persons can be made 
from two tiny heads of lettuce, two or 
three tomatoes, one cucumber, one green 
pepper, and a couple of radishes. When 
the ingredients are sliced thin or chopped 
fine, they go farther than one would 
imagine. The odds and ends of fruit 
left in berry boxes and baskets will 
combine into a delicious fruit salad. 



50 



COLD DISHES FOR HOT DAYS 



51 



Making Work Easier 

One vital secret of making one's work 
easier in hot weather is to buy food in 
small quantities. Let the grocer and 
butcher keep food fresh in their big ice 
boxes. Even if you have to make more 
trips to them, you will have dollars by 
not having to throw out spoiled meats, 
vegetables and fruits. 

Shun big roasts unless the family is 
large; small steaks, chops, cutlets, 
chicken croquettes, veal and beef loaves, 
sweetbreads, kidney, heart and tender- 
loins, — these offer a great variety in the 
way of preparation and are just as 
wholesome and much cheaper than big 
roasts; but the less meat we eat in hot 
weather the better for us. Many house- 
wives only serve meat once a week dur- 
ing July and August. Eggs are the most 
popular substitute. 

Foreigners have learned the art of 
serving vegetables, cold, with oil, vine- 
gar, chopped parsley and a hint of onion. 
Asparagus, tomato, cauliflower, string 
beans, beets and spinach, are the best 
liked for cold service. 

In Place of Meats 

One can dispense with meat even at 
a company luncheon, by making a spe- 
cialty of some attractive vegetable dish; 
and this may be served either as a first 
course or as a salad. Stuffed peppers, 
tomatoes, and potatoes are popular for 
luncheon and supper dishes. Here are 
some rules for the preparation of these 
dishes. 

New Corn Puddings — Grate the corn 
from one dozen ears, add two eggs, one- 
half pint of milk, one tablespoonful of 
butter, two tablespoonfuls of sugar, and 
half a teaspoonful of salt. Bake in in- 
dividual molds, in a moderate oven, for 
three-quarters of an hour. Unmold 
when cool on a large platter, cover with 
a white sauce and place around the edge 
a border of tomato fritters, and then a 
wreath of parsley. The color combina- 
tion is good and the dish is delicious. 



Stuffed Green Peppers — Cut the stem 
end from green peppers of equal size and 
remove the seeds and white skin. Par- 
boil and stuff with cooked rice or maca- 
roni, minced chicken or veal, bread- 
crumbs, and chopped, hard-boiled eggs. 
Season with minced parsley, onion juice 
and salt. Moisten with stock. Bake in 
a pan with a little water until they are 
tender, but not overdone. 

Stuffed tomatoes may be prepared in 
the same way, with the same mixtures. 
Stuft'ed potatoes are a very good dinner 
dish, also potatoes au gratin ; both take 
the place of meat. 

Well- Seasoned Cold Soups 

When you get in the habit of serving 
cold soups, you will never set a dish of 
hot soup before your family in dog days. 
The cold soups are really aspic, made of 
soup stock and vegetables, just as any 
soup is made and thickened with enough 
gelatin to give them the proper consist- 
ency. Cold soup is served in cups. 
Chicken comes first in popularity, then 
tomato, then beef stock. Of course, in 
preparing soup to be served, it must be 
well-seasoned, for you wish your family 
to like it instantly. 

Parsley, celery and bay leaves give 
chicken soup a good flavor, and a bit of 
red pepper adds piquancy. The water in 
which the vegetables were boiled, and the 
creamed vegetables, left over, may be 
converted into summer soups, cream 
soups, by the addition of milk and soup 
stock, thickened. 

When the vegetables are used, as spin- 
ach, celery, asparagus, peas, or beans, 
they are first cooked until tender, then 
rubbed through a fine sieve, and added 
to the milk and soup stock in the pro- 
portion of two cups of vegetable pulp 
to one quart of soup stock or milk, or 
half stock and half milk. 

Gelatin as an Ally 

Gelatin is the housewife's best ally in 
summer. By its aid she can evolve many 
delicious cold dishes, but it must always 



;^ 



THE BOSTON COOKING-SCHOOL MAGAZINE 



be flavored to render it digestible and 
nutritious. Aspic is gelatin made of 
meat stock. One can make a great va- 
riety of vegetable aspics. Boil carrots, 
lima or string beans, beets and aspara- 
gus, and when cold cut them into fancy 
shapes or dice them. Arrange in layers 
and cover with the aspic, letting each 
layer harden a little before arranging 
the next. W hen covered with the aspic 
set away to harden. Chicken, tongue, 
and other meat aspics are always well 
liked. If one has only a few slices of 
chicken, ham and tongue, these can be 
made into an attractive dish by garnish- 
ing the platter with little molds of aspic, 
hard-boiled eggs, slices of beet pickles, 
and a border of cress. Everything here 
is good and nutritious. 

Cold boiled fish are delicious when 
covered with jellied mayonnaise and dec- 
orated with capers, beets, lemon points 
and so on. Cold eggs may be served in 
a variety of ways during the summer. 
Little individual ramekins are nice for 
serving shirred, poached or cold eggs, 
custards and souffles. There is less 
waste of foods served in individual 
forms than from a large dish. 



Ideal Hot Weather ]Menus 

An ideal menu for a June luncheon 
consisted of cold consomme in cups, cauli- 
flower in ramekins, asparagus salad, each 
tip passed through a ring of pimentos, 
and served with French dressing. The 
dessert was a slice of sponge cake over 
which was poured a sauce made of 
strawberries, prepared as for shortcake, 
with creamed butter and sugar. The 
sauce is poured over the cake at table, 
so that it has no time to become soggy. 
Chicken croquettes were also serv^ed wath 
lemon sauce. 

For a dainty Sunday evening tea the 
menu may be aspic, cream of pea soup, 
a fruit salad, toasted crackers and cream 
cheese, and ice cream served in individ- 
ual forms, with vanilla wafers. An 
emergency dessert, and a good one, is 
quickly made by slicing as many bananas 
as there are people to serve into a deep 
glass dish. Sprinkle with pow^dered 
sugar and pour over one-half as many 
tablespoons of lemon juice as there are 
bananas used. Heap upon the sliced 
fruit whipped cream, and sprinkle with 
crystallized ginger, cut in fine straws. 



Simple Living 

It's perfectly splendid how healthy we feel 

Since restricting ourselves to "one thing at a meal.' 



Now, dear, come to supper; strong bouillon And while you are up, darling, reach down 

and toast those dates 

And think of our neighbors all heavily dosed And the walnuts and figs and those two din- 



With soup, fish, meat, salad, dessert, coffee, 

cheese. 
While we are contented with just one of 

these. 
Do sprinkle some Worcestershire into your 

cup: 
I think that the bouillon needs livening up; 

And then spread your toast with this fresh 

mayonnaise 

It's fine ! I've had nothing so tasty for days ; 
And wouldn't this mayonnaise go well with 

pears? All finished! and oh, how aesthetic we feel 

All right! there they are by the chocolate Just because of our rule of one thing at a 

eclairs. ' meal- 

Jane Burr. 



ner plates — 

Fresh cookies? They're up on the shelf in 
that jar 

Where the fruit cake and crullers and ginger- 
snaps are. 

Your mother sent over some nesselrode too; 

It's awfully rich but I like it — don't you? 

Well scoup out your half and then pass it to 
me 

While I brew a pot of that lovely strong 
tea 



Making The Home Comfortable for Summer 

Bv Anne Guilbert Mahon 



I SPEND my summers at home," 
said a busy woman, "^ly husband 
gets no vacation during the sum- 
mer, and I do not feel hke leaving him 
alone. Apart from a few week-end trips 
together, and a day's outing once in 
awhile, I am at home all summer — in the 
city. 

"I manage to keep very comfortable 
and happy, too. Sometimes I think I 
am happier than some of my friends 
who go away for the whole summer and 
who do not always find the place chosen 
for their vacations satisfactory. 

"I prepare for the summer, however, 
just as if I were going away, and I try 
to get all the benefit I can from change. 
In the first place, I make my home as 
different as I can from what it is in 
winter. That provides some sort of a 
change, you know, even to make the 
rooms look different, to change the 
furniture around. I fix my house up es- 
pecially for summer. I try to make it 
look as cool and as restful and as com- 
fortable as I can during the hot days, 
and also to have it in a condition which 
entails as little labor as possible for me 
to keep it clean and in order. 

"All the heavy draperies I take down 
in the spring, and I get cool-looking 
scrim to take their places. A pale tan 
scrim with light green stripe is very cool 
and refreshing to the sight. These cur- 
tains are easily laundered and kept 
fresh, too. 

"All small pictures and useless orna- 
ments I put away. No bric-a-brac is left 
out except what we absolutely need — a 
vase or two for fresh flowers and other 
things which we use. Dusting a lot of 
small things each day is very wearying 
when the hot days come, so I eliminate 
as much of it as possible ; besides, the 
rooms when not cluttered up with a lot 
of small things seem ever so much more 



spacious and cool-looking. Large pic- 
tures I cover with very fine netting to 
keep them from being fly-specked or 
dust-marked. 

"The furniture is covered with cool 
green and white, striped linen, and I 
have the rugs sent to the cleaners and 
cool green matting ones substituted for 
them during the summer. You would 
not believe the dift'erence it makes in 
the appearance of the rooms, nor how 
much cooler and more inviting they look 
on hot days. 

"At the first approach of warm 
weather we have our awnings put up. 
so we can keep the rooms shaded and 
comparatively cool during even the hot- 
test part of the day. Indeed, when I 
look around my cool, comfortable, taste- 
ful rooms, on a blazing hot day in Au- 
gust, and think of the stuffy, cooped-up 
little bedroom I might be occupying in 
even one of the best summer hotels, and 
when I contrast my utter freedom and 
independence with the restricted life in 
a boarding house, no matter how de- 
sirable it may be, I think sometimes that 
I am a fortunate being to be so comfort- 
able, even if I am obliged to stay at 
home, in the city. 

"I am my own cook, and I prepare 
for summer comfort in the kitchen just 
as I do in the rest of the house. With 
my gas range and fireless cooker I am 
able to keep my kitchen as cool as any 
of the other rooms. We believe in 
eliminating much meat and all heavy, 
rich, made dishes and pastry from our 
bills of fare on the hot summer days. 
Being in town, we have the best choice 
of all the fresh fruits and vegetables, 
which to our minds make the most sat- 
isfactory meals during the hot days. I 
always keep on hand a stock of good 
canned supplies — for use in case of 
emergencies, if the day should be too 



63 



54 



THE BOSTON COOKING-SCHOOL MAGAZINE 



hot tu gu out to market, or if company 
drops in unexpectedly. I try to make 
my work as easy and liglit as I can by 
avoiding all unnecessary duties. I real- 
ize that everyone needs a vacation, es- 
pecially in summer, and I try to take 
one, even if I have to stay at home — in 
tiie city. I always have on hand several 
of the latest books, the current maga- 
zines, a bit of attractive fancy work to 
pick up on warm afternoons when I feel 
so inclined, just as if I were going to be 
away. It makes me feci that I am rest- 
ing and enjoying myself. 

"I enjoy the freedom of my home. I 
can dress as I please. I can do as I 
please. One cannot always say the 
same when boarding at some resort. I' 
have the privileges of my bath and 
showier whenever I wish it. I can seek 
the coolest spot in the house and stay 
there as long as I want. I am not con- 
fined to one room. On rainy days — and 



often we have many of them in the 
summer — I always thank my lucky stars 
that I am at home, where I can he com- 
fortable, and occupy myself as I please, 
ii.stead of being forced to spend dreary 
days in a hotel parlor, crowded with 
other guests and full of badly behaved 
children, or in the restricted quarters of 
a boarding house bedroom. 

'There are many compensations for 
spending one's vacation at home. A 
woman can get lots of pleasure and real 
benefit, if she sets about it in the right 
way, prepares her house, eliminates un- 
necessary w^ork, takes as many outings 
as she can and makes the most of them. 
One can have the vacation spirit, the 
rest, the recreation, even the change, if 
one has to stay at home. Experience 
has taught me how to do it. Any wom- 
an can learn and can be happy and com- 
fortable during a summer vacation at 
home, if she tries." 



How Honest Are We? 



By Alice Margaret Ashton 



W03^IAXS bump of honesty is 
said to be not so well devel- 
oped as that of man. It is 
claimed that a woman does not repose 
the trust in her fellow^ woman that one 
man ordinarily accords another, and, 
therefore, that an ingrained vein of dis- 
honesty must be a womanly trait. 

Whether or not this is true must re- 
main a disputed question. But, since 
the question is raised, it behooves us, 
as women, to look carefully to our indi- 
vidual honesty. Little as we like the 
accusation, there is always the possibility 
of there being in it a grain of truth. 
"But dear me," cried a nervous little 
woman in much distress when the sub- 
ject was brought up in her- presence, 
"does that mean that we are all liable 
to start right in some day and take some- 



one's silver spoons or her card basket?" 
Appropriating other people's posses- 
sions is accorded a dishonesty. Of a 
multitude of possessions, surely our sil- 
ver spoons and card baskets are not the 
most valuable! 

Time, to some women, is a very pre- 
cious possession. Even the housekeeper 
who considers herself extremely busy 
can hardly appreciate the value of an 
hour to some sister who is often com- 
bining the duties of wage-earner and 
home-maker. The appropriating of 
other people's time is a dishonesty more 
common among women than it should 
be. When we say, "I am coming to see 
you some afternoon this week," or 
"You may look for me Friday evening, 
if nothing else comes up," we are mak- 
ing an -unnecessary claim upon their 



HOW HONEST ARE WE? 



55 



time. Doubtless all of us have experi- 
enced the aggravation of remaining at 
home for an expected visit which never 
materialized, yet we thoughtlessly in- 
flict the same injustice upon our friends. 
If the visit is of importance, make a 
definite engagement and keep it or send 
an apology sufficiently early to free the 
second person from all obligation. If 
it is of no importance, chance it to luck 
to find your friend at home. It is the 
only honest way. 

The woman who is always late is 
cheating her friends of many pleasures. 
If they are to accompany her to a play 
or a concert, she cheats them out of the 
first number. If it is a picnic or an ex- 
cursion, she keeps a whole party wait- 
ing — people who have left duties undone 
which they would have liked to take time 
to accomplish — while she takes as much 
of their time as she chooses. She ap- 
propriates her hostess' peace of mind, 
and often her reputation for serving a 
good dinner. Yet this deliberate woman 
would be indignant at the very sugges- 
tion that this might be called dishonest. 

Is it quite honest to take too personal 
an interest in our friends' affairs unless 
the information is voluntarily given? 
Isn't it cheating them of a very precious 
privacy, which ought to be the right of 
everyone ? 

Our judgments are often a great and 
uncalled-for injustice. We are distinct- 
ly enjoined to "judge not," and yet in 
the face of this positive prohibition, we 
dare offer our puny judgments on the 
conduct of our friends, not knowing the 
circumstances or what is in their hearts. 

The "best foot" is a much maligned 
member. In its name are committed 
many needless deceptions and even un- 
kindnesses. Brave indeed is the woman 
who makes the best of every circum- 
stance, resolutely going forward with 
the "best foot" to meet the world cheer- 
fully, carrying a message of strength and 
inspiration. But how about the striv- 
ings, the petty jealousies, the "white 



fibs?" "We were at Mrs. A's for sup- 
per Thursday evening," said a woman 
to a special friend of Mrs. A's. And it 
was some weeks before Mrs. B learned, 
by chance, that the supper was a public 
one, given for charity. No matter how 
Strong the temptation, this is a weakness 
of which we should strive never to be 
guilty. So often a little word, not in 
itself strictly untruthful, can place us in 
such false positions with our friends; 
and nothing else will so soon destroy 
our confidence in an associate as to ob- 
serve her employment of these half- 
deceptions. 

Does it seem possible that any nice 
woman would wish things for which she 
does not pay? ''Mrs. Brown is much 
offended because I did not invite her to 
my last party," said a recent hostess, 
wearily. "But Mrs. Brown has never 
entertained you," answered her husband, 
"and you have had her here several 
times." "I know. But that doesn't 
seem to make any difference!" 

Social intercourse is extremely pleas- 
ant, and no one enjoys being "left out," 
but it carries with it obligations for 
which we ought to be willing to pay, if 
we are to enjoy the advantages. If 
household duties or professional work 
crowd out our "social flings," we should 
not condemn our neighbors as un- 
friendly, because they do not continue 
to call and to invite us to their teas and 
dinners. We should expect attention 
only in those lines upon which we ex- 
pend our attention. 

What is the reason for these little dis- 
honesties of which, to be just, we can- 
not often accuse our husbands? Is it 
not more often due to thoughtlessness 
than to any other cause? Just a little 
kindly consideration for those with 
whom we come in contact is the very 
best remedy, just an occasional putting 
of ourselves in the other person's place. 
Since so simple a remedy may be pro- 
ductive of such beautiful results, let us 
—think ! 




HOTV<[E 
IDEAS <£i 
EC°N°MIE-3 




Contributions to this department will be gladly received. Accepted items will be 
paid for at reasonable rates. 



Drinking Water in the Summer 
Camp 

IN a good many summer camps, it is 
absolutely necessary to boil all wa- 
ter which is to be used for drinking. 
That much is easy. But often times 
the larger problem is to keep enough 
cooled, ready for use. Especially is 
this so, when the ice box space is lim- 
ited. 

We have handled the question in 
this way. From the druggist we ob- 
tained three glass bottles which held 
about two gallons each. You know 
the kind with large mouths and glass 
stoppers. Do not get square bottles, 
as they would be much harder to keep 
clean and sweet. A large clean cloth 
is soaked in cold water and wound 
several times about the bottle. Then 
the water, which was left standing in 
the kettle in which it was boiled until 
partially cooled, is poured into the bot- 
tle and this set into a basin containing 
about six inches of cold water. If 
these are placed in a shady spot, the 
water will soon become very cold. 

The cloths and bottles must be 
washed out every day or so, but the 
whole seems very little work, once the 
process has become part of the morn- 
ing's regular duties. 

We have often carried water in a 
Mason fruit jar, wound in a wet cloth, 
when going out for picnics. If the 
cloth is kept damp, the water will al- 
ways be cool. L. s. K. 

5jt ijC * 

The Value of Fruit Juice 



AN enterprising country woman, 
who makes jellies to sell, accom- 
plishes a great amount of work in an 
easy way by bottling the juice of each 
fruit in its season, and then postpon- 
ing the jelly making until the winter 
season. 

It is usually the case that the farm- 
er's wife is very busy just at the time 
when strawberries, raspberries and 
blackberries are ripening. The jelly- 
making would be an additional task. 

Mrs. A's method of extracting fruit 
juices is to heat the fruit in a double- 
boiler or to stew the fruit with a lit- 
tle water added; in either case strain 
the juice through cheesecloth (in the 
usual manner for making jelly). Then 
the juice is reheated and sealed in 
glass jars and bottles. 

In the fall, when apples are plentiful, 
she extracts the juice from apples in 
the same manner and adds berry juice, 
in the proportion of half and half of 
each, then the proper amount of sugar 
and cooks all together to make jelly. 

Several fruits, such as currants, 
gooseberries, quinces and cherries, are 
so tart that a much better tasting jelly 
is secured when they are combined 
with apples. 

New and delicious flavors are found 
by combining diflferent fruits. Crab- 
apples with pears, strawberries with 
peaches, rhubarb with oranges and 
apples, are recommended. 

If desired, the extracted juices of 
strawberries, raspberries or blackber- 
ries can be used alone (without apple 
juice) to make excellent jelly. By can- 



$6 



HOME IDEAS AND ECONOMIES 



57 



ning the juice in the early summer as 
suggested, the jelly can be made in 
small quantities during the winter, and 
the fresh jelly is specially delightful. 

Bottled fruit juices can be utilized in 
different ways. Apple and pear but- 
ters and mince meat are improved bv 
the addition of berry juices. 

In making fruit cake or plum pud- 
ding, half a cup of rich, thick juice 
from cherries, apples or grapes will 
give a delicious flavor. 

Fruit juice may be used in any viand 
where a recipe calls for brandy or 
wine, and the cake or pudding will 
keep well and be much nicer than if 
alcoholic preparations are used. 

Many persons object to preserves 
made from strawberries, raspberries 
and blackberries, on account of the 
numberless tiny seeds. They will 
gladly welcome the extracted juice of 
such fruits, served in small cups or 
deep saucers, as an appetizer for 
breakfast, or a dessert course at din- 



ner. 



Delicious cooling drinks can be 
made in the summer time from any 
fruit juice and water, or lemons may 
be used in a tempting combination. 

Fruit ices are healthful, economical 
and very popular. Any family can 
serve them frequently with very little 
trouble, if bottled fruit juices are on 
the pantry shelves. 

Blackberry juice is excellent for 
stomach troubles. 

Grape juice is the best tonic possi- 
ble for elderly people and delicate chil- 
dren. At the celebrated "Grape Cures" 
of Europe each invalid drinks several 
glasses of grape juice every day and 
eats very little solid food. x. f. m. 

Housekeeping, — Wise and 
Othenvise 

THAT there is economy in system 
is proven beyond a doubt. In 
glancing over the average man's office, 
one is impressed with the order and 



completeness of the working outfit. 
System here is everything; it speaks 
from the stack of envelopes, from the 
blotting pad, the stamp box, the set of 
rules attached to each desk, the clip 
holding letters to be answered, each 
marked with a blue pencil for the de- 
partment for which it is intended. 
There is no mental digression and con- 
sequent loss of time, from having to 
stop in the thick of work to look up a 
stray document, for within easy reach 
is a card index and a cabinet file. The 
worker's thoughts hold steadily to the 
subject in mind until finished. There 
is no laying of work aside for a chat 
with a fellow clerk, a game of cards, 
or an afternoon matinee. If such were 
to happen, woe betide the business, it 
would soon hasten to the bow-wows. 

As in the office, so it is in every line 
of work in which men are engaged. 
The first requisite for perfect accom- 
plishment is a complete set of tools; 
the second is to have them within easy 
reach. Once a task is begun, it is fin- 
ished before another one is taken up. 
One at a time is the rule. 

Not so with the average woman, sys- 
tem has little place in her vocabulary. 
"Sufficient unto the day is the evil 
thereof" seems her favored slogan. 
Instead of being systemized her en- 
ergy usually runs riot with resultant 
disorder. Of her working tools, one 
may be found here, another there, a 
long search ensues for a" third, and 
often a poor substitute is used, instead. 
Xo wonder that there are so many 
housekeeping failures, so many ineffi- 
cient houseworkers. so many dishes 
with savory promise in the compound- 
ing thereof, only to appear later upon 
the table unpalatable messes ; and not 
only that, but representing a loss of 
time and money as well. So many 
tasks begun, then laid aside or discon- 
tinued altogether, and others taken up 
instead ! The average woman's distrac- 
tions are many and various. 

"It seems that I can never accom- 



58 



THE BOSTON COOKING-SCHOOL MAGAZINE 



plish anything," complained a young 
liome-maker. 1 am upstairs and down. 
picking up and turning over things, 1 
never can find what I am looking for; 
and there's the beds to make, dishes to 
wash, and windows to clean. I never 
know what to do first." 

She lacked a sy.nem, every woman 
beginning life in her own home should 
take to her heart an old motto: "Have 
a place for everything and keep every- 
thing in its place;" and it is well to 
add, have a certain time for every 
household task, be it washing, ironing, 
sweeping, or baking. 

One need not be a system-fiend to 
effect a smooth continuity of the 
household work, for one is likely 
many times to be interrupted to bind 
up a little finger, to wipe away the 
tears, and comfort a child as only a 
mother can ; but one may plan to dis- 
patch the work to the best advantage. 

Have certain hours for each daily 
task and adhere to them. Take each 
one in succession and see that it is 
thoroughly finished before commenc- 
ing the next one. If the attic is to be 
cleaned on a certain day, clean the at- 
tic on that day, and let kitchen and 
cellar go until you are through; clean 
from the top of the house downw^ard, 
not from the bottom up. 

Have a shelf or closet, respectively, 
for the table linen, bed linen, and wool- 
ens ; keep china, silver and glass, each 
in its alloted place. A basket is con- 
venient for garments that need mend- 
ing. Hat boxes, shoe and laundry 
bags, all lend their quota in keeping 
system in the ordering of the home. 

Have the kitchen well arranged, 
with every article in a familiar and 
convenient place, so that when a roast 
is to be prepared for the oven, a salad 
or cake to be made, no time is lost in 
collecting all the implements needed; 
and take each step of preparation in 
the order directed, so as to insure a 
successful termination of the under- 
taking. 



Keep a family account book and a 
house record. Don't have addresses 
here and receipts stufifed there, prob- 
ably in an old teapot. Business men 
use up-to-date filing systems in their 
offices ; use them in the home and be 
quick, reliable, and accurate. A bill- 
hook handy for receipts, large envel- 
opes, for clippings, each labeled as to 
contents, and a vertical letter file, are 
all worry saving devices, and go to- 
ward making housekeeping a v^ork of 
pleasure, if not "one glad sweet song." 

Keep a strict account of all ex- 
penses, each under its proper heading; 
there is a satisfaction in seeing at a 
moment's glance "just w^here the 
money goes." 

Remember that "Order is Heaven's 
first law," and all these helps make a 
great w^hole in the conservation of 
time and force, which is made a great 
subject in these days v^herever wise 
men and women meet to discuss the 
betterment of their sisters, and im- 
provements in the methods of house- 
keeping. M. c. K. 
* * * 

Toasted Cocoanut Cakes at a 

Fashionable Tea-Room 

SOAIE pretty cakes, seen recently, 
were rounds cut from a sheet of 
cake as thick as English muffins but 
smaller in size around. These were 
frosted with white frosting and cov- 
ered well with shredded cocoanut. 
The top was toasted a light brown 
and garnished with a tiny mound of 
grated pistachio nuts, — which, for ' the 
cookery novice or for those far from 
city markets, it may be explained, are< 
of a pretty light green color. 

Rarebit without Eggs 

When eggs are scarce make a nice 
rarebit, without them. Heat the fine- 
cut cheese in milk in a double-boiler, 
and thicken with a little cornstarch ; 
in reality this is a white sauce ; season 
well with red and white pepper, ta- 



HOME IDEAS AND ECONOMIES 



59 



basco, mustard, a little Worcestershire 
sauce or whatever is most liked in that 
line. Try this and be convinced. 

Fruit-and-Nut Butter 

Apple butter at ten cents a pound, 
and peanut butter at prices half as 
much again, serve very w^ell instead of 
dairy butter at forty cents per pound, 
and if cows become much more scarce 
and labor also, we may come in time 
to making butter from the cocoanut, 
as do the people of the Pacific islands. 
Not ''cocoa butter" so-called, for this 
is a by-product of the chocolate tree; 
but the cocoanut we all know so well, 
purchasable anywhere. Grate the meat 
of it and cover with water. Skim off 
the white fat that rises, and use as 
butter. It may be churned, by shak- 
ing it in a glass preserve jar, or in 
larger quantities, in churn. By many 
it is preferred, as surely free from dis- 
ease; it has been used in some sanita- 
riums of the United States by people 
familiar with it in the tropics. 

Vegetable Suggestions for ' 
Garden 

The fine foreign parsle 
unlike our parsley, n 
growing tall and slf 
bought in Italian mar 
also called French 
basil is easily grow 

Chervil may be p 
all summer for se 
all such things 
herbs; it is far ' 
seed is not exp 
a boon in these 
dening; it ref 
ribs are like r 
makes a nicf 

D 

Prepare 
very fine, 
it, brown son. 
medium-sized 
of spinach. '^ 



chicken stock, salt, very little pepper, 
or none, if not admitted to the dietary, 
ginger, and a suspicion only of nut- 
meg, about twice across the grater, no 
more, and a little onion juice. Heat 
the spinach thoroughly in this sauce 
and blend it well. 

This comes from a fine suburban 
housekeeper of one of the middle 
states, whose guests always ask for 
her method of cooking spinach. 

A Philadelphia housekeeper always 
uses a rich cream sauce with a suspi- 
sion of nutmeg, and the spinach 
chopped as fine as possible. Some peo- 
ple even sift the tenderest young spin- 
ach and drain it perfectly dry, so it can 
be pressed in a mound for garnishing. 

We all know the expression, ''Com- 
pany arriving at the eleventh hour," 
when the housekee'\'^': 
greetings - "'' 
And ^ 



60 



THE BOSTON COOKING-SCHOOL MAGAZINE 



Something \ew in Olives 



W'e ha\e not any new kind of olives, 
but a new way of preparing them for 
use, that is, slicing them before they 
are bottled. Instead of paying for a 
lot of stones and serving the olives 
whole, now one may buy them all cut 
in rings, very pretty for garnishing 
dishes, very handy to help oneself to 
instead of a cold, slippery oval object 
sure to roll away unless very securely 
prodded with an olive fork; and it is 
very much more easily and gracefully 
eaten, since a ring may be severed, 
whereas a whole olive had to be lifted 
to the lips and nibbled, and then the 
stone discarded as deftly as possible. 
It is a wonder we have not had stoned 
olives before, since comparatively few 
chef a* h^"H «;tone them 

' ■' ^ ■ "cher to 



■^re. 



ic:. 



must have gone out of business long 
ago; surely the children who hear 
about him, and the parents who have 
long read about him, would welcome 
him almost next to Santa Claus, were 
he to appear with some of his really- 
truly English muffins, all hot and 
toasted ! 

The English muffin is cooked upon 
a griddle ; it is turned and cooked alike 
on both sides ; it is not the American 
baked muffin, high and light with bak- 
ing powder. 

If made of bread dough, it is a muf- 
fin ; if made with an tgg and sweeten- 
ing and shortening, it is a crumpet, to 
be very exact; just as a doughnut is 
raised dough fried in fat, and a cruller 
a sweet, rich dough fried in the same 
way. 

Muffins may be dropped upon a grid- 
dle, or confined there in rings made 
for the purpose. Sometimes, in the 
hurry of the American family for 
-^kfast, and the slowness of the 
of cooking a supply on a grid- 
+he raised batter is put in 
"oans and baked in the 
nice thus, and sure 
in the centre. The 
is, first, to cook the 
des and then tear it 
xxd toast the center 
^ with tea. 
'*e made by using 
"d putting one or 
' in the center of 
' :)king. It is bet- 
■ in this way in- 
\, since it will 
. t the sides or 
1' ■)aking. These 

• very nice for 

* V night, with 

\uce. 

• hioned gra- 
^ t^'l, but they 
imns. 

n^l -JUt hot cakes 
^ew Eng- 
•^ D. c. 




QUERIEiJ 
ANiWERJ 




L. T^ 



THIS department is for the benefit and free use of our subscribers. Questions relating 
to recipes, and those pertaining to culinary science and domestic economics in general, 
will be cheerfully answered by the editor. Communications for this department must reach us before 
the first of the month preceding that in which the answers are expected to appear. In letters requesting 
answers by mail, please enclose addressed and stamped envelope. For menus remit $1.00. Address 
queries to Janet M.Hill, Editor. Boston Cooking-School Magazine, 372 Boylston St., Boston, Mass. 



Query 2017.— "Recipe for Oatmeal Wafers." 

Oatmeal Wafers . 

Mix half a cup of rolled oats, half a 
cup of flour, one tablespoonful of sugar 
and one- fourth a teaspoonful of salt; 
with two knives or the tips of the fin- 
gers work in two tablespoonfuls of but- 
ter, then add hot water, a few drops at 
a time, to mix to a stiff dough. Knead 
slightly, roll into a thin sheet and cut in 
rounds or squares. Bake in a moderate 
oven to a delicate amber shade. 



the marshmallows. ^laple sugar 
make a still better frosting. 



Query 2018. — "Is anything wrong with the 
recipe for 'Xut Cake with Caramel-Marsh- 
mallow Filling' given in the Feb. 1913 number 
of the Magazine? I was not successful with 
either cake or frostin; ." 

Xut Cake, Caramel-]Marshmallow 
Frosting 

No; the recipes are just right and give 
a most delicious cake. Measure the but- 
ter carefully. You need the full half- 
cup. Using bread, rather than pastry, 
flour, the quantity must be cut down 
one-eighth of a cup. You say you "stir- 
red the sugar and milk forty minutes" * 
that was a waste of time, and, of course, 
a waste of materials. Let the sugar and 
thin cream (top of milk in bottle) stand 
on the back of the range, until the sugar 
is melted, then draw forwards and do 
not touch it until it has boiled gently 
forty minutes; then beat (not stir) in 



Query 2019. — '"Recipe for Club-House Sand- 
wiches." 

Club-House Sandwiches 

For one service spread four fresh- 
toasted, triangular pieces of bread with 
mayonnaise dressing. Cover two of 
these with lettuce hearts ; on the lettuce 
lay thin slices of cold, cooked chicken 
breast, above the chicken sHces of crisp, 
hot, broiled breakfast bacon, then cover 
with the other triangles of toast, spread 
with mayonnaise. Set these on a plate; 
beside them set two heart-leaves of let- 
tuce, each containing a scant teaspoonful 
of mayonnaise dressing. 

Club-House Sandwiches, 
Milwaukee Style 



2 thin rounds of 
white bread 

1 thin round of Gra- 
ham or rye 
bread 

4 large oysters, 
broiled or fried 

Slices of cooked 
chicken or turkey 



crisp 



2 slices of 

bacon 
Horseradish 
Lettuce 
4 small sweet 

kins 
4 small radishes 
1 slice of lemon 
1 small tomato 
Sauce Tartare 



gher- 



Dip the bread in beaten tgg and saute 
to a golden brown in clarified butter. 
The oysters and bacon should be 
''cooked to order" and hot. Lay the 



61 



&2 



THE BOSTON COOKING-SCHOOL MAGAZINE 



tirst slice of bread on a plate over two 
or three lettuce leaves. Lay the oysters 
on the bread, with a grating of horse- 
radish on each oyster, cover with bread ; 
on this lay the chicken or turkey, cut in 
thin slices; season with salt and pepper; 
put on the bacon and cover with the 
thitd slice of bread. On top lay the slice 
of lemon, cut square ; about this dispose 
the pickles and radishes. Serve the to- 
mato on a lettuce leaf at the side. Peel 
the tomato, cut out the hard center and 
fill with sauce tartare. To make the 
sauce, add chopped pickles, capers, pars- 
ley and onion to mayonnaise. 



Query 2020.— "Recipe for Melba Sauce to 
serve with ice cream and sweet dishes." 

Raspberry Sauce (Melba Sauce) 
from Jam 

Mix half a cup, each, of raspberry 
jam and boiling water; add two round- 
ing tablespoonfuls of granulated sugar 
and let boil two or three minutes ; strain, 
to remove the seeds, and when cold add 
a teaspoonful of kirschwasser. 

Raspberry Sauce from Canned 
Raspberries 

Drain the juice or syrup from a can 
of raspberries and reserve for sherbet or 
other use. With a wooden pestle press 
the pulp of the raspberries through a 
sieve fine enough to hold back the seeds. 
To a cup of this rather thick pulp add a 
scant three-fourths a cup of sugar and 
stir over the fire until boiling. Chill be- 
fore using. 



Query 2021. — "Recipe for Euchered Figs." 

I a cup of stick cin- 
namon 



7 pounds of fruit 
5 pounds of sugar 
1 pint of vinegar 
1 cup of water 



a cup of whole 
cloves 



Make a syrup of the sugar, vinegar 
and water; skim and add the spices. 
Scald figs in the syrup on three con- 
secutive mornings ; on the third morning 
put the figs in jars, boil the syrup to the 
consistency of molasses, and pour it 



over them. Put the spices into the jars 
with the fruit. If the figs have tough 
skins, cook until tender in boiling water. 



Query 2022. — "Why does the addition of 
Viscogen to thin cream occasion its whip- 
ping 



?" 



Why Viscogen Helps in 
Whipping Cream 

It thickens the cream. 



Query 2023.— "What is the trouble with 
Sunshine Cake baked in from twenty to forty 
minutes? The cake rises to the top of the 
tin and when baked shrinks one half." 

Baking of Sunshine Cake 

Increase the length of time of cooking 
to fifty or sixty minutes. Probably the 
oven should be a little hotter when the 
cake is first put in, as it rises too much. 



Query 2024.— "Why does Rye-meal Bread 
given on page 612 of the March 1913 magazine 
fall when put into the oven to bake? Which 
is preferable, the recipe on page 612 or the 
one on 620?" 

Regarding Rye-Meal Bread 

Probably the dough was too light. 
More flour might be used and it would 
be less liable to fall. 

Preference in regard to the recipes is 
simply a matter of taste. 



Query 2025.— "Give recipes for plain and 
fancy Omelets cooked in omelet pan. Also 
other uses for omelet pan." 

Omelets 

(From "Practical Cooking & Serving"') 
All omelets may be grouped under one 
or the other of two classes : the French, 
or the puffy. There are many varieties 
and modifications of these two classes ; 
but in reality, if these be examined care- 
fully, they will be found to belong to 
the one or the other group. 

The Egg 

In most of the recipes given below the 
whole of the egg is used, but by prefer- 



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and the finest finished gas ranges on the 
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The Linings of the Oven are made of 
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The Ovens are heated by two separate 
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the amount of heat inside the oven. 





The Cooking Top is supplied with five 
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Popping Back, or flashing at the air-mix- 
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As all Supply Pipes are of extra size, the 
range can be operated where the gas sup- 
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Write for handsome booklet, mailed free, to 

Weir Stove Company, Taunton, Mass. 



ii 



Mahe CooKin^ Easy * 



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- do not accept substitutes 
63 



64 



THE BOSTON COOKING-SCHOOL MAGAZINE 



cnce the number of yolks should exceed 
that of the whites, as an omelet more 
tender and of looser texture results. 
Thudicum asserts that all cookery books, 
up to 1840. omit a number, up to half, 
of all the whites and Kitchiner says that 
no art can prevent an omelet being hard, 
if too much oi the white be left in it. 

The Pan 

The pan should be thin, as quick cook- 
ing is of importance; it should not be 
large, as one of the first requisites in a 
perfect omelet is thickness. The great- 
est care and skill are needed to secure 
an omelet in which the eggs are not 
liquid, but barely set. 

Utensil for Serving 

A spoon or fork is the proper utensil 
for serving. If a knife needs be used, 
the omelet is a failure. 

French Omelet 

To make a French omelet, break the 
eggs into a bowl ; add as many table- 
six)onfuls of water as there are eggs, 
counting two yolks as a whole G^gg, and 
for each three eggs, a dash of pepper 
and one-fourth a teaspoonful of salt ; 
beat the eggs with a spoon, or fork, until 
a spoonful can be taken up ; then strain 
into another bowd. If a mild flavor of 
garlic be agreeable, rub the inside of the 
bowl into which the eggs are to be 
broken with a clove of garlic. Have 
ready, in the cleanest, smoothest, and 
thinnest of frying-pans, a tablespoonful 
of melted butter ; into this pour the egg 
mixture, set on a hot part of the range 
for a moment, then, with a thin knife, or 
spatula, separate the cooked portion 
from the side of the frying-pan. and 
gently rock the pan back and forth, the 
side next the handle raised as the pan 
i^ pushed forward and the opposite side 
raised as it is brought back, that the un- 
cooked part may run down next the pan. 
When creamy throughout, begin at the 
side of the pan next the handle and roll 
the omelet, letting the pan rest on the 



stove a moment, until the omelet is 
browned slightly, adding a little butter, 
if needed, and turn on to a hot platter. 

Formula for a Three-Egg Omelet 



2 whole eggs 

2 yolks of eggs 

3 tablespoonfuls of 
water 



i teaspoonful of salt 
Dash of pepper 
1 tablespoonful of 
butter 



Puffy Omelet 

To make a puffy omelet, beat the 
whites of the eggs until dry ; beat the 
yolks until light-colored and thick ; add 
to the yolks a tablespoonful of water 
for each yolk, and one-fourth a tea- 
spoonful of salt, and a dash of pepper 
for each three yolks ; mix together thor- 
oughly, and turn over the beaten whites, 
then cut and pore the whites into the 
yolk mixture. Have the pan buttered 
hot as before, turn in the mixture, 
spreading it evenly over the pan. Let 
stand for about two minutes, where 
there is a moderate heat, then set in the 
oven to cook the top slightly. Just as 
soon as a knife — thrust into the centre 
of the omelet — comes out nearly clean, 
remove from the oven, cut across the 
centre of the top. at right angles to the 
handle, fold the part nearest the handle 
over the other part, and turn on to a 
hot platter. 

Either the plain French omelet, or 
the puffy omelet may be varied by the 
use of a filling, or a garnish, or both. 
The filling, if fine chopped, as parsley, 
or other herbs, may be mixed with the 
body of the omelet ; though by ''filling" 
we usually mean a liftle of the desired 
article chopped fine or cut in small 
cubes, perhaps mixed with a sauce, 
sprinkled on to the surface of the omelet 
before it is folded. AMien used as a 
garnish the article is mixed with a sauce 
and poured about the omelet. Green, or 
canned peas in white sauce, mushrooms, 
fresh or canned, macaroni in tomato- 
sauce, oysters in cream-sauce, fine- 
chopped ham, or chicken, asparagus- 
tips, and tomatoes are among the favor- 



ite fillings and garnishes. 



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i^aUf 



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Only the best and purest malt 
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Stour, Worcestershire, 
England-is used. 



It takes over two years of careful preparation 
Aftd ageing to produce the full, rich, mellow flavour 

A good wine cannot be made in a day — neither 
C»n Holbrook's Sauce. 





" It is better to use no 
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Crevices 



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Buy advertised Goods — do not accept substitutes 
65 



THE BOSTON COOKING-SCHOOL MAGAZINE 



Omelets with a Starchy 
Foundation 

Oftentimes an omelet is desired that 
will keep in good condition a short in- 
terval after it has been made. In this 
case, a thickening ingredient is added 
to help hold up the eggs. In order to be 
either wholesome, or palatable, this 
foundation must be thoroughly cooked 
before the eggs are added. While dish- 
es of this class are called omelets, they 
belong more properly to the group of 
pancakes. 

Mrs. Grant's Omelet 



1 cup of sweet milk 

2 tablespoonfuls of 
butter 

2 tablespoonfuls of 
flour 



i a teaspoonful of 

salt 
Dash of pepper 
5 eggs 

2 tablespoonfuls of 
butter 



With the first five ingredients make a 
white sauce; stir this gradually into the 
beaten yolks of the eggs, then fold in the 
whites of the eggs, beaten dry. Melt the 
last two tablespoonfuls of butter in the 
omelet pan, pour in the mixture and 
cook as a puffy omelet. Fine-chopped 
ham, chicken, oysters parboiled and cut 
in pieces, mushrooms cut in pieces, etc., 
etc.. may be added to the sauce with the 
yolks of eggs. 

Rice Omelet 



2 tablespoonfuls of 

butter 
2 eggs 



i a teaspoonful of 

salt 
1 cup of warm, 

boiled, rice 



Beat the eggs, and add the salt and 
rice; the grains of rice should be whole 
and each held separately in the egg mix- 
ture ; if the rice be very dry, add two 
tablespoonfuls of milk. Cook as a puffy 
omelet. 

Other Uses for Omelet Pan 

To make an omelet, especially a 
French omelet, successfully, the surface 
of the pan must be kept in an exceed- 
ingly smooth condition, and it is best 
to use the pan for no other purpose. 
Rub over with salt before using. 



Query 2026. — "Recipe for Bar-le-Duc." 

Bar-le-Duc 

Take selected gooseberries or currants 
of large size, one by one, and with tiny 
embroidery scissors carefully cut the 
skin on one side, making a sHt of per- 
haps one-fourth an inch. Through this, 
with a sharp needle, remove the seeds, 
one at a time, to preserve the shape of 
the fruit. Take the weight of the fruit 
in strained honey, and, when hot, add 
the prepared fruit. Let simmer three or 
four minutes. Carefully skim out the 
fruit. Reduce the syrup, at a gentle 
simmer, to the desired consistency. 
Pour over the fruit. Then store as jelly. 



Query 2027. — "How keep Parsley fresh af- 
ter coming from market." 

Keeping Parsley 

Keep in a dish of water just as cut 

flowers are kept. Cut off the stems 

after a few days. Renew the water 
daily. 



Query 2028. — "How to coddle an egg." 

Coddled Eggs (Pattee) 



1 egg 

i a cup of milk 
1 teaspoonful of but- 
ter 



1 saltspoon of salt 
Speck of pepper 



Beat egg in top of double boiler until 
light; add milk and the rest of the in- 
gredients and stir over boiling water un- 
til it thickens; allow it to stand a few 
minutes after starting to set. Serve on 
toast or hot rice. 



Query 2029. — "How do you make Cofifee 
Extract or infusion for Mocha Filling or 
Frosting?" 

Coffee Extract 

Mix a quarter of a cup of ground 
cofifee with a very small portion of egg 
white and enough cold water to moisten. 
Add three-fourths a cup of boiling 
water and boil as cofifee. Too much 
white of egg will hinder extraction of 
the coffee flavor. 



66 



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On marble statuary, Old Dutch Cleanser 
removes that yellow tinge left by common 
soaps and restores the original whiteness. 
All dirt, discolorations, films of smut, and 
blacking, quickly respond to the powerful 
dirt-removing and cleaning properties of 
Old Dutch Cleanser. 
It halves the work — halves the time — 
doubles the satisfactnon. 

Many other Uses and 
Full Directions On 
Large Sifter Can — 10c 



Buy advertised Goods — do not accept substitutes 
67 



THE BOSTON COO KING- SCHOOL MAGAZINE 



Caramel for Coloring 

QcotT 2030. — •'How do you make Caramel 
to add color to articles ?" 

Cook half a cup of sugar, stirring con- 
stantly, over a quick fire until it liqui- 
fies; add half a cup of boiling water and 
let boil until the caramel is dissolved. 
Store in a glass jar. 



Qleky 3031. — ^"Redpe for Sardine Mayon- 
naise TO be used with iish." 

Sardine Mayonnaise 

To one cup of mayonnaise dressing, 
made in the usual manner, beat in two 
tablespoonfuls of sardine paste (sar- 
dines pressed through a sieve) and one 
tablespoonful of pimento puree (pim- 
entos pressed through sieve). This 
dressing is also good with hard-cooked 
eggs. 



Query 3032. — **Can you grive information of 
literature on the cost and maintenance of 
Tea-rooms and the establishment of them? 
Also a book on Cooking for Tea-rooms?" 

Literature on Running 
Tea-Rooms 

W'e know of no literature on the cost 
and maintenance of tea-rooms. 

A modem, reliable cook-book will give 
recipes suitable for cooking at tea- 
rooms. 



Query 2033. — "AMien you use broth of 
chicken for soup please mention ways of us- 
ing the chicken other than for chicken salad." 

Uses for Cooked Cliicken 

The chicken may be used in cro- 
quettes, souffle, creamed, in omelets. 
molded in aspic hot and cold chicken 
sandwiches, and timbales. 



Query 3034. — **'Is it possible to cook fresh 
-\sparagu5 so the stalks will hold their 
shape ?^ 

Asparagus Cooked, Yet Firm 

We cook the asparagus, tied in a 
bunch, in boiling water, w^th the tips out 
of water. Remove a? soon as the tips 
are tender. 



Query 2035.— "How cook Endive for 
greens; and is it necessar>- to blanch it be- 
fore cooking ?" 

Cooking Endive 

The flavor will be more delicate, if 
the endive be blanched before cooking. 
Cook in boiling water as other greens. 



Ql-ery 3036.— "Do Pistachio Nut Meats 
need any special preparation or are they used 
just as they come from the shell?" 

To Prepare Pistachio Xuts 

for Use 

Pistachio nuts should be blanched be- 
fore being used. Cover with boiling 
water, let boil ' two or three minutes, 
drain, cover with cold water, and push 
off the skins. 



Query 2037.^ — '"In recipe for Dried Lima 
Beans. Creole, could strips of pimento be 
substituted for the green pepper, and would 
the beans be good without either? Is it not 
better to parboil Lima beans the same as one 
does other beans?" 

Regarding Lima Beans Creole 

Strips of pimento could be substi- 
tuted for green peppers, and the beans 
are always extremely good without 
either. 

Lima beans may be parboiled just the 
same as other beans. 




Ordinary dusting scatters but does not 
remove dust and germs. "Use cheese-cloth 
dampened with tepid water to which a little 
Piatt's Chlorides, the odorless disinfectant, 
has been added. Wring out till dry so that 
it will not streak the wood work, etc. 



Buy advertised goods 



-do not accept substitutes 
68 



Menus for August Luncheons 

I. 

Peach-and-Pineapple Cocktail 

Chaudfroid of Poached Eggs 

Hot Pulled Bread 

Fried Chicken Green Corn Fritters 

Sweet Pickled Figs, or 

Garden Cress. French Dressing 

Canned Apricots. Frozen 

Coffee 

II. 
Celery Relish 
Brv^vvned Crackers 
Baked Turbans of Halibut. Potato Balls 
Beets Stuffed with Chopped Cucumbers. 
French Dressing 
Veal Cutlets. Pojarski Style 
Buttered String Beans 
Lettuce and Tomatoes, Mayonnaise Dress- 
ing, with onion juice 
Peach Sherbet Sponge Drops 
Coffee 

^^ ^^ ^ 

Menus for September Luncheons 

I. 

Cream of Celery 

Panned Chicken 

Steamed Golden Bantam Sweet Corn 

Sweet Potatoes. Southern Style 

Cream Cheese-and-Pimento Salad 

Deviled Crackers 

Coffee 

II. 

Oyster Cocktail 

Deviled Crackers 

Breaded Lamb Chops, Fried 

Stuffed Egg-Plant, Tomato Sauce 

Cheese Omelet 

Apple-and-Pimento Salad 

Coffee 

Assorted Grapes 



The 
Boston Cooking-School Magazine 



Vol. XVIII 



AUGUST-SEPTEMBER, 1913 



No. 2 



One Practice House 



IT was not long after the beginning 
of the teaching of home-making that 
the need was felt of an opportunity 
to synthesize all the housekeeping pro- 
cesses, under the observation of the in- 
structor, and so to make a vital test of 
the availability of the knowledge gained 
in the classroom. To prepare a single 
dish under carefully planned conditions 
is a wise preliminary to the preparation 
of a whole meal under ordinary home 
conditions, but the power to prepare a 
series of them perfectly does not always 
result in the power to serve the whole 
meal with each hot dish cooked to ex- 
actly the right point. ''Dummy" table 
service is helpful as a preparation, but 
the actual service of a meal is almost an- 
other story. Laundering in the class, 
taking each type of article in orderly se- 
quence, and doing the week's washing, 
are two problems differing in many 
ways. Learning to clean floors, walls, 
windows, glass, brass, silver, turning 
from one to the other, gives the necessary 
foundation, but cleaning a room or a 
house is a different matter. The theory 
of ''doing" a bedroom is best tested by 
putting in order for the day an actual 
bedroom. 

No one doubts all this, but the prob- 
lem of providing for such applications 
is not an easy one. The first difficulty 
that confronts most schools is that of 



expense. A good deal of space must be 
set aside for the use of a comparatively 
few students at one time. Next come 
the difficulties of schedule. Only a small 
group of students can work profitably 
at such practice, simultaneously, and 
either they must lose some regular class 
work or the house will be little used and 
no student will get much practice. 

In some places students live in such a 
house, in groups, for a period of several 
weeks at a time, carrying on regular 
school work, and spending part of their 
time in housework. This would be an 
excellent method for the experienced, 
but the authorities of the School of 
Household Science and Arts of Pratt In- 
stitute hold that to the inexperienced this 
gives unsatisfactory results, since they 
cannot give enough time and thought to 
the planning of each detail to get the 
best out of the experience. They, there- 
fore, have arranged that each full-time 
student in household science shall stay 
away from the classes for one week, to 
give her whole time and attention to the 
housekeeping problem. Students from 
the senior normal household science and 
from the one-year course in institutional 
household science have this experience. 
The former carry on their practice 
teaching as usual during the week, but 
do no other school work. The making 
up of the week is not easy, but the value 



99 



100 



THE BOSTON COOKING-SCHOOL MAGAZINE 



of the practice week offsets the loss of 
lecture and lahoratory. 

The Practice House of Pratt Institute 
is a three-story one in the near neighbor- 
hood of the Institute. It is not, of 
course, in a city Hke Brooklyn, a de- 
tached house, but one in a row. It is on 
a corner, and belongs to a group of 
houses built on Pratt Institute property, 
ver>' attractive, and with the great ad- 
vantage of being heated and furnished 
with liot water from a central plant. A 
sketch of these houses is given in Mrs. 
Ellen H. Richards's "Cost of Shelter." 
The house has eight rooms, a bathroom, 
a cemented cellar, and an attic. There 
is a small lawn in front of the house, 
and a small garden at the back. A win- 
dow-box in the second story over the 
door makes the front of the house gay, 
without, from May to November. 

The furnishing of this Practice House 
was not done, as it has sometimes been 
done elsewhere, by the students as a 
school problem. The reason for this was 
that the house is to be used, vear after 



year, by many generations of students, 
and it seemed wiser to have it represent 
the ideas and ideals of those responsible 
for its establishment rather than those 
of a single group of students. Only one 
group can have the actual experience of 
furnishing, since no school, any more 
than a family, can afford to refurnish 
every year. And, indeed, even were it 
a financial possibility, such an arrange- 
ment would be totally destructive of the 
home atmosphere A house is not fur- 
nished, once for all, as planned and fin- 
ished. It grows gradually, by hardly 
perceptible accretions and assimilations, 
into an organic unity. 

The House was furnished as a family 
living in such a house could afford to 
furnish it. The House (including heat 
and hot water) rents for $47.50 a 
month, or $572 a year. This is a very 
low rent for such an attractive house 
in the city, but is the regular one for this 
house. The income would therefore, 
supposedly, be about $2500, although in 
Greater New York people with $2000 




DRAWING ROOM, SHOWING HALL AND DINING-ROOM 






ONE PRACTICE HOUSE 



101 




DRAWING-ROOM FROM ENTRANCE HALL 



frequently pay as much. Throughout 
the House it was a temptation to use the 
resources of Pratt Institute in designing 
and making furniture and hangings, or 
in selecting wonderful bargains in old 
furniture, to be found by the person with 
the requisite knowledge and the time to 
"prowl" in the small second-hand shops. 
But both temptations were resisted, in 
order to make the House more useful 
to everyone. It is not possible for the 
visitor to say : 'Tt is all very well for you 
at Pratt Institute, but where am I to 
find such things?" The typewritten in- 
ventory, at the disposal of every visitor, 
gives names, addresses of maker or 
seller, and regular retail price of every 
article bought for the House. The little 
drawing-room is so small that, for the 
purposes of the House, it was necessary 
to provide more seats than an ordinary 
family would need, so a bench was de- 
signed to fit in under the shallow bay 
window, but this was the only thing 
made for the House. And even here the 
design is available to anyone who wishes 
to use it. and a working drawing from 



which any carpenter can construct the 
same bench. Hundreds of people have 
taken notes of names and addresses, in 
the three years the House has been in 
use, and there is nothing about the 
House that so impresses the average visi- 
tor as the many bits of practical infor- 
mation as to "where," and "how"v and 
"why" that those showing it are always 
ready to offer. The House is also to the 
students a constant illustration of the 
school work in house planning and fur- 
nishing, and mistakes as well as suc- 
cesses are made clear to the students, 
and, indeed, to visitors. 

But the main use of the house is for 
the housekeeping experiment. Before 
this is described, a little more should be 
said about the arrangement of the house. 
The first floor contains a drawing room 
(13'xlO'), a dining room (14'x 15'), a 
butler's pantry, and a kitchen (ICKxlS'). 
The cellar is cemented and whitewashed, 
and contains a curtained corner for stor- 
age of trunks and extra furniture, a 
storeroom for household supplies (little 
used because of special conditions), a 



10. 



THE BOSTON COOKING-SCHOOL MAGAZINE 



toilet and the laundry equipment — set 
tubs, two-burner gas stove, ironing table, 
racks, and the rest. The cellar has an 
entrance into the back garden, where, of 
course, the laundry is dried. The second 
floor has a sitting room (10'x8') for the 
instructor in charge of the house, with a 
small bedroom (8'5"x6'3") adjoining, a 
bedroom (ir9"xl0'6") for the second 
instructor who rooms here, in order that 
the first may not be left alone over 
Sunday, a linen closet, a bedroom 
(li'xKyS") for two, with single beds. 
with a writing table and dressing table 
as well as a chiffonier, and a bathroom. 
The top floor has a large gabled room 
(13'5"xl7') across the front, which is 
known as the "institutional" room, W'ith 
painted walls, cork carpet on the floor, 
white enameled furniture, and four nar- 
row white beds, all in a row. The attic 
at the back is ventilated by a skylight, 
and an extra bath has been put here, as 
too many people are in the house for 
one bathroom. The floor of the \vhole 
attic is covered with cork carpet, and 




CORNER OF BEDROOM 



aside from the bathroom furnishings it 
has only a cedar chest for blankets and 
a matting box for clothing. It is cer- 
tainly the largest bathroom ever known 
in a house of this size ! 

As has already been stated, two in- 
structors live at the House and when 
the House is in full operation (from 
January to April, in order to give each 
student her experience,) a group of six 
students comes in each Monday morning 
after breakfast and stays until Saturday 
afternoon. Groups who vote to do so 
may remain over Sunday, but this is not 
required. The group receives $20, and 
must buy from this all food supplies. 
ice, and kitchen cleaning materials. 
Only one student sits at the table for 
each meal, the others being servants for 
the day. while she is hostess. The in- 
structor in charge is always at the table, 
and there are two guests. Even the in- 
viting of the guests is part of the prob- 
lem, as all must be asked by note, and 
each note shown to the instructor. 

A brief calculation will show^ that food 
has to be provided for nine people, and 
for sixteen meals. This is an average of 
nearly 14c a meal, although, of course, 
it would be divided differently — perhaps 
10c for breakfast. 12c for luncheon, and 
20c for dinner. Breakfast must have 
three courses, luncheon three, and dinner 
four, with coffee. It is a constant source 
of wonder to those who visit the house 
that such good meals are served, with 
such a close money limitation. The in- 
structor in charge says that the students 
do it by wise planning of the use of 
everything edible. Xot long ago one of 
the graduates of the institutional house- 
hold science course took charge of the 
dining room of a school of over five 
hundred students and, when she had been 
there three wxeks, the man holding the 
contract for the removal of garbage 
went to the president of the institution 
to complain. "See here." he said, "Since 
that new^ dining-room manager came T 
don't get one-fifth the garbage I've al- 
ways had!" Which is an illuminating 



OXE PRACTICE HOUSE 



103 




INSTRUCTOR'S SITTIXG-ROOM 



comment. 

There are certain specifications about 
the week's food, such as that waffles, 
griddle cakes, and popovers shall be 
served each week, at least, once, that all 
bread shall be made, that there shall be 
two frozen desserts and one layer cake 
each week, but apart from this the plan- 
ning of the menus is left entirely to the 
students. After the meal has been 
served the instructor in charge makes (in 
private) any criticisms she has to offer 
on the selection of food, the preparation, 
and the service. Each day's meals must 
be well balanced, but exact calculations 
are not required in this problem, as they 
are not necessary in the house ordinarily. 
A typical day's menu is one served on 
Thursday, March 13: 

Breakfast 

Grape fruit 

Cream of Wheat Sugar Cream 

Bacon Toast 

Coffee 

Luncheon 

Lentil Soup 

Rice-and-meat mold Bread 

Orange Cakes Orange Sauce 

Tea 

Dinner 

Oyster Cocktail 

Planked Steak Duchess Potatoes 



Escaloped Onions Stuffed Peppers 

Cress-and-Cheese Salad 

Ginger Cream 

Coffee 

Each group takes the inventory of 
kitchen and dining-room at the begin- 
ning and end of the week. Each keeps 
exact accounts, which must be handed in. 

The group duties are divided as fol- 
lows : hostess, cook, kitchen maid, wait- 
ress, chambermaid, and laundress. Each 
member of the group assumes each of 
these positions for one day. The hostess 
receives guests, sits at the table as host- 
ess, does the marketing, and in other 
ways fulfills the duties and exercises the 
privileges of the mistress of the house. 
The cook prepares all food, and directs 
the kitchen maid, who assists her. The 
waitress serves the meals, washes the 
dishes from the dining-room, prepares 
butter balls and salads, answers the 
door-bell, except at meal times, and 
cleans the first floor, except the kitchen. 
The chambermaid does all cleaning on 
the second and third floors. The cleaning 
is arranged in a series of special tasks, 
whose accomplishment keeps the house 
in as nearly perfect condition as it is 



104 



THE BOSTON COOKING-SCHOOL MAGAZINE 



possible to keep such a house in a city. 

The entire work of the House is done 
by the group. But the atmosphere of 
the House, speaking psychologically, is 
quite as cleHghtful as its spotlessness and 
order. The spirit of hospitality reigns. 
Occasion has often arisen to ask extra 
guests to luncheon or dinner, when visi- 
tors have appeared unexpectedly at the 
School, and at such times the offer is 
always made to add the proper amount 
to the budget for the week, but the stu- 
dents have always refused such offers, 
and have stretched the $20 to cover just 
a little more. Early in the life of the 
House it was found necessary to confine 
visitors to one day of the week, in order 
not to interrupt the students too much, 
and Friday afternoon was chosen. A 
few weeks after this was started, the 
students asked if they might not serve 
tea to those who came. They explained 
that it seemed so inhospitable not to of- 
fer refreshments, and that they could 
easily provide it on the budget. So tea 
is regularly served. From ten to twenty 



visitors are expected every Friday, and, 
on an average, every other Friday some 
special group is asked, either of students, 
instructors, alumnae, or neighbors. No 
group has ever exceeded its budget, and 
every group this year has had a balance 
of from ten to thirty-five cents. 

When the regular work of the House 
is not going on, several students live 
there, who receive their room in return 
for keeping the house in order. No 
cooking is done in the House at this 
time, except as special luncheons, dinners 
or teas are given. These are frequent, 
and the Alumnae Associations are al- 
ways especially welcome. To make a 
real home as part of a school, and with 
a constantly changing family, is difficult, 
yet in a way it has been accomplished at 
the Practice House of the Pratt Institute 
School of Household Science and Arts. 
The alumnae and the graduating classes 
make gifts to the House, and feel both 
pride in it and that sense of ownership 
that comes only with a real personal 
relation. An Instructor. 



£ 


11 





IXSTITUTIONAL-ROOM, HAVING FOUR BEDS 



How Miss Janet Grew Young 



By Alix Thorn 



IT was the yellow Angora that be- 
gan it, yes, that wrought the mi- 
racle, and the yellow Angora 
never knew it. But this little stor}/ 
begins before ever the Angora came to 
stay at Meadowville with Miss Janet. 

One October morning Miss Janet 
Farrington, wealthy spinster, gave a 
quick glance out of the library win- 
dow by which she was sitting, and 
then called shrilly to her maid: 

**Mary, run right out and send those 
children home, they will surely break 
the hedge if they press so hard against 
it. Oh, why must a family with young 
children move next door to me." 

The voice of the obedient Mary 
could be heard a moment later, rising 
high above the protesting childish 
tones— ''Well, I can't help it. Miss 
Janet says you must go right out of 
the yard. I'm sorry if you can't find 
it, but you shouldn't play so near our 
hedge." 

" 'Twas a ball that was lost," ex- 
plained Mary as she passed through 
the room, "the little Burnett boy, 
Jacky is his name, cried, Mam; 'twas 
a new ball I think, from what his sis- 
ter said." 

"Well, well," and Miss Janet bent 
over her writing, "I cannot have them 
trampling over my lawn, like young 
colts." 

She shook her head severely at two 
small girls who lingered near the ter- 
race, on their way to school, as she 
went out to do her marketing. 

"Hurry along, children," she called, 
"hurry along," and hurry along they 
did, cheeks pinker, and casting sur- 
prised backward looks at the tall lady 
in the blue gown whose hair was plen- 
tifully sprinkled with gray, and whose 
firm lips seemed to have forgotten how 
to smile. 



The very next morning it was that 
Miss Janet received a letter that so 
surprised her that she read it once, 
read it quite through again, and then 
called in Mary, her long-time maid, to 
read it to her. "Listen, Mary, will 
you," she began, "for the news, the as- 
tonishing news this letter contains 
effects you, too, listen !" 

And this was the letter that caused 
such consternation in the stately old 
brown house, that October morning, 
when all the world seemed red and 
gold, and the sun, shining through 
gaily-tinted leaves, gave the effect of 
stained glass windows. 

"My very dear Janet — 

"I'm sending you, I have sent you, 
for the expressman has just driven 
away with the box, the dearest yellow 
Angora kitten, five months old, who 
rejoices in a glorious tail, large eyes, 
and the beginnings of a ruiT which 
bids fair to be a very splendid one. I 
own his mother. Lady Goldie, and I 
can assure you that he is a very pedi- 
greed pussie. I didn't wait to ask you 
if you wanted him, for no one could 
help but want such a yellow Angora. 

"The cat book I am mailing you will 
tell you about his feeding; follow it 
and you will have no trouble. He 
should make a fine large cat, perhaps 
he will weigh fifteen pounds, yet. I 
feel sure both you and Mary will take 
him to your hearts, and I wanted him 
to have just such a good home. 

"Accept with much afifection, this 
dearest pussie, and believe me, 

"Your loving cousin, 

"LENA. 
"P. S. His name is Alladin, and 
he's due to arrive Thursday." 

"Mary, oh Mary, what shall we do!" 
cried Miss Janet helplessly, "a kitten 
and an Angora one at that, coming to 
105 



106 



THE iiUSTON COOKING-SCHOOL MAGAZINE 



this house as fast as the train caq 
bring it. H it isn't just Hke Lena 
Bullard," she said more to herself than 
to her domestic, "always doing the un- 
expected. Mary, why, "turning a 
troubled face to the girl's flushed one, 
'T haven't had a pet in years, as you 
know. I was fond of cats when I was 
a young girl at home, but the care of 
a blooded cat, its terrible." 

"And today is Wednesday," was 
Mary's discouraging reply, "sure he'll 
be here in no time, this Angola, if 
that's what you call him." 

"Angora," repeated Miss Janet, pa- 
tiently, "my cousin says she has named 
him Alladin; what an outlandish name 
for a cat." 

Mary's face grew reminiscently 
cheerful, as she turned to leave the 
room — "I remember the young cats in 
the barn, that I played with when I 
was but a child on the farm, and how 
they would act, the troop of 'em, as if 
they tried to tear the hayloft to 
pieces." 

"Mary, Mary," and Miss Janet fairly 
turned pale, "what won't a kitten do to 
this house! Lace curtains, rugs, bric- 
a-brac, and oh," with a hopeless wave 
of her hands that took in the library, 
the prim parlor beyond, and the dining 
room across the hall, "think of it, fif- 
teen pounds, did she say?. Why, we 
might as well keep a dog." 

The book on cats, arrived in the first 
delivery next morning, was despair- 
ingly perused by Miss Janet, and then 
handed over to Mary to read. 

The morning paner that lay folded 
by her plate at breakfast gave a 
lengthy account of the cat show then 
being held in New York, and dis- 
played pictures of the flufify prize win- 
ners. Miss Janet had never before felt 
enough interest in the subject to ex- 
amine such accounts, but now she ad- 
justed her glasses, and painstakingly 
studied the awe-inspiring lists of pedi- 
greed pets, and their hyphenated 
names. 



At noon, a short sharp bark, sound- 
ing under her window, caused her to 
look out, and she saw a fleeing black 
and white cat, scurrying across the 
next yard, pursued by a fat fox terrier 
who stood small chance of catching 
up with his nimble quarry. Suppose, 
she asked herself, suppose that cat had 
been her yellow Angora, what then, 
oh, what then ! 

Slowly the day passed, every roll of 
wheels near the house she was sure 
was the express wagon, bringing her 
the undesired pet. Five times had she 
hurried to the front door, only to see 
some delivery wagon, passing leisurely 
along. But it was nearly dinner time 
that Mary knocked at Miss Janet's 
door, and managed to ejaculate, "Oh 
Mam, it's come, it's here, the Angola. 
The expressman, he says, where'U he 
take the box!" 

Outwardly calm, her mistress de- 
scended the stairs, directed that the 
box be set down in the library, and 
waited while the trembling Mary 
wrenched off one of the slats, and out 
stepped a thankful, much traveled 
pussie, who stretched his yellow paws, 
mewed softly, then threw himself in a 
tumbled heap at the feet of his new 
owner. 

"Well, he is cunning." remarked 
that lady grudgingly, "and see, Mary," 
touching his roughened coat with one 
slim hand, "see, how soft his fur is!" 

Mary, predestined to be his bond 
slave, was down on her knees before 
him, stroking the very appreciative 
Alladin, and talking to him as if he 
were in truth a frightened child. 

"You poor little fellah, you poor An- 
gola, and are you done up ! So you 
are. And what shall we give him for 
his supper. Mam ! Sure his little 
stomach must be empty enough." 

"Scalded milk with bread or cereal, 
the book says," quoted Miss Janet as if 
she were reciting a lesson, "a small 
portion of boiled meat cut up in small 
pieces, at noon, and more milk, at 



HOW MISS JANET GREW YOUNG 



107 



night. Puppy biscuit is always safe. 
Diet to be enlarged as he grows older. 
Hasn't he an intelligent face, Mary, 
very different from an ordinary cat. 
Notice his eyes!" 

''Yes, sir, you are different," said 
Mary, gathering him up in kind arms 
and bearing him off to the kitchen, 
stroking his fat yellow paws as she 
went, while the Angora's reply to all her 
attentions was a series of deep breathed 
purrs. 

That night, Alladin slept peacefully 
on the chintz-covered window-seat in 
Miss Janet's bed room, and next morn- 
ing, after his modest breakfast, started 
on a tour of the house, exhibiting the 
most shocking curiosity over even the 
most obscure closets. But it was the 
day after his arrival that his kittenship 
began to discover that an alluring out- 
doors lay beyond the fast closed win- 
dows. An out-doors where little mis- 
chievous breezes tossed unwary yellow 
and crimson leaves, in tantalizing 
fashion, across lawns, into corners of 
flower beds, and over hedges, and he 
longed with all his kitten heart to join 
the play. Why, he asked himself, 
should he be condemned to dull unin- 
teresting rooms, when all these sur- 
prising happenings were going on 
about him? And he scratched on the 
pane with one foolish ineffectual paw. 

"Oh, Mary," cried Miss Janet, her 
hand involuntarily straying to Al- 
ladin's downy head, "the poor thing 
wants to go out. When can we let 
him in the yard? He is so young, so 
very young, you know, Mary." 

"I might try him out in the back 
yard this afternoon. Mam," was the 
reply. "He's got to get wonted." 

And take him out she did, and Al- 
ladin, escaping from her detaining 
clasp, rushed delightedly forth, evi- 
dently eager for new yards to conquer, 
for he made a quick dive under the 
hedge, emerging triumphant in the 
next yard. 

Out hurried Miss Janet, in answer to 



Mary's frightened call, but before she 
could skirt the hedge, a childish voice 
called from behind the green barrier, 
"Here's your kittie. Miss Janet, 1 
caught him," and the little brown-eyed 
Burnett girl, smiling shyly, came up 
the steps, her arms filled by a strug- 
gling yellow kitten. Impetuously the 
child pressed a swift kiss upon the 
head of the Angora, and handed him to 
his owner. 

"Thank you, child,' said Miss Janet 
graciously, adding, quite to her own 
surprise, "come over and see my pus- 
sie, some day." 

"Oh, I will," glowed the small 
neighbor, "I guess I never saw such a 
beautiful kittie cat." 

"That's a kind, bright little girl, 
Mary," was Miss Janet's comment, as 
they entered the house. 

"But," and the astonished Mary 
opened her blue eyes wide, " 'tis one of 
those Burnett children, Jackie's sister." 

Her mistress had gone into the din- 
ing room, so possibly did not hear the 
remark. 

The week following, Alladin escap- 
ing from Miss Janet, frolicked away 
to the wide alluring street, and spying 
an approaching terrier, climbed a near- 
by tree, as handily as any unpedigreed 
feline might. Once up in the mysteri- 
ous, sheltering branches, he refused to 
come down, though the dog had peace- 
fully trotted away, mounting higher, 
and ever higher. 

Tommie Drayton, Knight-errant, 
aged eleven, from his piazza, four 
houses below, viewed the tragedy, and 
sauntered over to see what might be 
done for an evidently distressed lady. 

"Aw, that's nothing," he observed, 
as he swung himself up into the tree, 
and speedily brought down Alladin, 
trembling, yet ready for more adven- 
tures, as is the way of kittens. 

"That is a nice boy, Mary, a promis- 
ing one," remarked Miss Janet, as she 
deposited the kitten in the largest 
chair in the library, "I must give him 



108 



THE UOSTON COOKING-SCHOOL MAGAZINE 



some pears from the tree by the grape- 
vine, they are unusually fine, this year. 
I remember my brothers loved pears 
when they were youngsters — " 

And Mary didn't smile until she 
reached her familiar kitchen ways. 

Little Katherine, from across the 
way, found Alladin, next afternoon, 
wandering unconcernedly down the 
side street, evidently headed for the 
business section of the town, and tuck- 
ing him securely under her arm, re- 
turned him to his unappreciated home. 
Poor Miss Janet was on the lawn call- 
ing for her missing pet. 

"Why, why, you dear child, it's very 
good of you to take this trouble. I am 
so afraid he will get lost," she said, 
holding out her arms for the yellow 
Angora, "I don't know how I could 
get along without you children. Yes, 
certainly, go in and have a play with 
him, if you want to." 

Gradually Miss Janet's viewpoint 
was changing. Now, when she met 
her young neighbors in the street, she 
smiled in answer to their smiles. 
Sometimes a little boy or girl would 
hurry to catch up with her, and why 
not, when they always desired to talk 
of Alladin! And often, in the days 
that followed, she would find a child 
in her yard, watching the graceful kit- 
ten, as he leapt lightly for elusive but- 
terflies or birds. 

Alladin, as Mary expressed it, was at 
last getting wonted, and could be safe- 
ly left to his own desires, as said de- 
sires were generally to play in his own 
or nearby yards. 

And then one day, a Saturday it 
was, the yellow Angora was missing. 
Miss Janet had not seen him since 
breakfast, and Mary was sure that she 
hadn't had a look at him, in a good 
four hours. Vainly they called from 
doors and windows, from the yard, 
looked up and down the street, and 
Mary finally decided to announce the 
loss to the small Burnetts, who would 
be sure to give a general alarm. They 



made haste to inform the startled 
neighborhood, and out flocked the 
children over to Miss Janet, inquiring, 
condoling, mourning with her, and 
then forming themselves into search 
parties scattered in all directions. But 
to no avail. Miss Janet wept secretly, 
and Mary openly. Unrebuked, the 
children trooped over Miss Janet's vel- 
vety lawn, for were they not searching 
for the dear lost Alladin? Unregard- 
ed, they pushed through openings in 
the trim hedges, rung the door-bell 
numberless times, left the prints of 
small, dusty shoes on the tidy piazza, 
finger-prints on the French windows, 
and Miss Janet never minded. 

Two hours after, Mary discovered 
the missing Angora, sound asleep in 
the linen closet, at the back of the 
house, unmindful of the anxiety he 
had caused. Miss Janet recalled put- 
ting away some towels soon after do- 
ing her marketing, and he must have 
followed her in, only to find himself 
a captive among the piles of lavender- 
scented linen. 

Convulsively his mistress embraced 
him, whispering to the still drowsy 
Alladin, that he was a very naughty 
pussie to so frighten them all. 

Why, he was more precious than 
ever, this pet of hers, since the fright 
he had given them. 

From her piazza she addressed the 
forlorn group of weary children, who, 
having given up the hunt, had re- 
turned to report their failure. 

"He's here, Alladin has been found. 
He was all this time shut in the linen 
closet up stairs, peacefully taking a 
nap, while we've been searching for 
him. But, oh, children, I do thank you 
for the way you have helped me. Al- 
ladin would thank you, too, if he 
could. I am sure that he loves you all, 
and dears, I want to tell you that I 
am going to give you a party, a week 
from today, a really splendid party, 
with a Jack Horner pie, music, games, 
ice cream and the rest, and I shall ex- 



EFFICIENCY IN HOME MAKING 



109 



pect you all. The yellow Angora will. 
I am sure, help entertain my com- 
pany." 

"We'd love to come, Miss Janet," 
they cried, their happy faces raised to 
hers, and away they trooped, talking 
of the joys to come. 

So this is how Miss Janet grew 



young, how the stone rolled away 
from her cold stern heart, how love 
and gentleness stole in, and little chil- 
dren's lives began to touch hers. All 
because of a yellow Angora; yes, it 
was the yellow Angora that wrought 
the miracle. Who can foresee the mys- 
terious influence of small things? 



Efficiency in Home-Making 

By Fannie Wilder Brown 



IF we watch an efficient machine in 
action, we shall see that each part 
is designed to accomplish its office 
with as little unnecessary motion, and 
as little friction, as possible. We shall 
see that the value of the whole ma- 
chine depends upon its ability to pro- 
duce creditable work, useful or orna- 
mental, with as little waste of material 
and of power as possible. We women 
boast of our brains, and claim to be 
self-directive and self-adjusting. We 
are seeking to enlarge our ''sphere" in 
every direction, to get out of the ruts 
we have been in so long, to be "more 
than a mere machine," to share in the 
task of steering the Ship of State, of 
helping to rule in National afifairs. We 
claim the right to vote. 

While we are clamoring so loudly 
for increased responsibilities, do we 
not find ourselves face to face with the 
c^uestion. How have we succeeded with 
the responsibilities and opportunities 
we have had for so long? Can we 
avoid secretly guaging our ability to, 
do more by applying the efficiency test 
to what we have been accomplishing — 
or not accomplishing — as makers of 
homes? For the sake of illustration, 
suppose we watch a printing press or 
a steam engine awhile, and compare 
results. How much of the work we do 
would be creditable to a first-class ma- 
chine, and how about our waste of 
material, waste of power, poorly 



adapted and poorly adjusted means to 
ends? How about friction? 

The Japanese have a proverb, 'Tf 
you know how, it is easy. If it is hard, 
you don't know how." Isn't a large 
part of our domestic problem involved 
in the fact that we don't yet know how 
to keep house, how to be altogether 
satisfactory wives and mothers, in 
short, how to make a home? 

If we choose any other career, we 
expect to take time to be taught its 
principles and to practise them until 
we have won skill, and then to serve a 
sort of apprenticeship, at a low wage, 
to acquire experience, proficiency, be- 
fore daring to pose as capable of earn- 
ing full pay; and a position of man- 
ager or director is (or should be) se- 
cured only by achieving unusual skill 
and executive ability long after all the 
details of the business or profession 
have become automatic. 

We marry a man earning ^ay from 
twenty-five to fifty dollars a week (be 
it more or less, the principle is the 
same), and are justly indignant if any- 
body hints that we are not his intel- 
lectual equal ; but when we first begin 
to keep house, most of us prove to be 
so poorly trained for our share of 
home-making that we can't begin to 
run the place as well as a maid-of-all- 
work whom we think we ought to be 
able to hire for five dollars a week and 
her room and board ! 



no 



THE BOSTON COOKING-SCHOOL MAGAZINE 



We come to a certain (or uncertain) 
amount of efficiency, sooner or later, 
in most cases, through failure and 
tears and agony and many a ship- 
wreck, but the point being considered 
is this : We require men to qualify 
themselves for their life-work and get 
a start in it, require them to demon- 
strate their competence, before they 
undertake to win us as wives, and we 
are not playing a fair game unless we 
qualify ourselves and demonstrate our 
competence for our kind of Avork as 
well, before we accept the position. 

If we undertook any other business, 
with such lack of efficiency, we should 
soon be discharged, and that W'ith 
scant courtesy. Is it any wonder that, 
sometimes, we are discharged? The 
wonder is how seldom, if ever, we real- 
ize that this is what has happened to 
us I Far oftener than being discharged, 
we desert our post. \\q act like a self- 
ish or a sulky youngster w^ho doesn't 
understand a game, or who won't 
abide by its rules. He rushes from the 
playground home to his mamma, bawl- 
ing back over his shoulder, 'T Avon't 
play with you any more, so now, boo- 
hoo! boo-hoo!" If his mother is wise, 
she tells him to be a man. and go back 
and learn to play his game, but those 
of us who are deserters from the game 
of life seldom have wise mothers at 
our backs. We sulk and grieve in idle- 
ness, or think w^e are brave if we brace 
up and try to find another partner, or 
try to take up some other sport. We 
blame the partner we have had, though 
he may have been the one man in all 
the world to us, for our unfortunate 
failure, instead of inquiring how much 
of the trouble was due to friction, and 
realizing that friction shows a machine 
to be in poor condition or poorly 
adapted to its use. 

Do you dispute this? Are we as a 
whole, or are any large number of us. 
who are home-m.akers, w^omen whose 
w^orks praise us in the gates, w^omen 
whose children rise up and call us 



blessed, women in whom the hearts of 
our husbands may safely trust? 

We notice that our husband does not 
sweep out his store or office, doesn't 
answer his doorbell and telephone, 
doesn't attend to his own routine work, 
and we understand that he is too val- 
uable a man to do those things for 
himself, understand that it is for the 
interests of his business that his time 
and skill shall be used'to better advan- 
tage. But the chances are that he had 
no help until he had made his time 
worth enough so that he could afford 
to hire the drudgery done. This is not 
a case of leaving disagreeable work to 
be done by another, not a case of feel- 
ing above sweeping floors and wash- 
ing window^s. It is a case of having 
developed ability to be of greater use 
by exercising oneself in some other 
way. 

If, as home-makers, we can put our- 
selves to more valuable uses, can at- 
tain better results, greater efificiency. 
by hiring the rougher parts of our 
work done by some one whose muscles 
are her most efficient part, by all 
means let us do so, for her sake as w^ell 
as for our owm. This is exactly as a 
stronger bar of iron is used to bear a 
heavier strain in a complex machine, 
while a highly tempered bit of steel 
serves a different purpose, and a rod 
of polished brass a third. But if we 
substitute hired help, not in order to 
serve the home better by doing more 
skilled w^ork, but because we are in- 
capable of doing even cheap work; and 
if, having put another in our place, we 
use our time and strength and abili- 
ties outside of our o\vn especial prov- 
ince, the home, or if we w^aste our- 
selves idly, — w^ell, w^e can imagine 
what w^ould have happened to our hus- 
band's business, if he had attempted to 
carry it on in any such w^ay as that! 
If our sons never marry, if our daugh- 
ters elope with the chauft'eur, and if 
our husbands find an affinity, we shall 
have onlv ourselves to blame 



AN AUGUST SOXG 



111 



Many a woman feels that her abilit)' 
does not lie along the line of domestic 
accomplishment, feels that she can serve 
the interests of the home better by hiring 
help and earning money outside of its 
walls than by making herself proficient 
in the multiplex duties she must master 
in looking well to the ways of her house- 
hold. The keenest observers, however, 
agree unanimously that, under normal 
conditions, no amount of money an aver- 
age woman can earn makes up for the 
loss of her personal presence in the 
home, either carrying on or directing 
the processes necessarv' to the well-being 
.of its inmates. If she has sufficient ex- 
ecutive abilit}' to do this well, producing 
results of as high a class as would be 
demanded of her by any other business 
or profession she might engage in, and 
if, in addition to all this, she has time and 
energy and skill to use elsewhere, before 
she diverts her superfluous ability- away 
from her family and home, let her ask 
how she shall use the money she earns? 

Most of us work like the Irishman 
who was out in a pouring rain digging a 
ditch in the mud. Asked why he was 
doing it, he replied, "Begorr}', Fm dig- 
gin' the ditch to earn money to buy 
bread to give me strength to dig the 
ditch." \\q earn money to buy food to 
gain strength to earn more money, in 
an unceasing round, and if by an unex- 



pected or unusual turn of Fortune's 
wheel we reach the lone peak whence we 
cry "I have enough ; I will now sit down 
and enjoy it/' straightway we find our- 
selves in the clutches of Nemesis. We 
can't be easy sitting still for five minutes, 
and no capacity for enjoyment is to be 
found in all that remains of our money- 
breeding Uves. 

When we women shall have gained 
equal suffrage, and established a single 
standard of morality, and righted the 
wrongs of our horribly unjust industrial 
conditions, and seen to it that all have 
equal opportunities and Uving wages, 
how httle danger is to be feared of our 
not making money enough to live com- 
fortably upon, of our not being able to 
rise to unimagined heights of material 
prosperit>' ! But look at the way we are 
rushing into business and into profes- 
sional life, look at the reluctance of men 
to undertake the maintenance of a home, 
in the face of the swift evolution of our 
sex, and look at the flooded divorce 
courts, strewn with wrecks of homes of 
ever)' class and every description, and 
then figure our comparative abihty to 
make a success of our homes! There 
lies the fate of love and life, the biggest 
problem our sex has to face, the gjravest 
danger to our Nation, and the future of 
our children's children — ^the existence of 
the race. 



An August S 



ong 



Soft blow the winds, dear heart. 

Sweet is the garden's bloom; 
Come, shall we steal apart 

Into the sheltered gloom. 
Soft are your hands and white. 

Your lips are the roses' hae. 
Close in my arms tonight. 

Dear, I shall cuddle you. 

Fair are the stars and bright 

Lightly the dew drops fall. 
Naught shall thy dreams afright. 

Fondly the night birds call. 
Rippling the brooklet wends. 

Heavens are blue above, 
Sleep while thy mother tends. 

Baby, my own, my love. 

L. M. Thorxtox. 



The Golden Years 



By Eleanor Robbins Wilson 



AROUSED by the friendly touch 
of modernity, the present-day 
Sleeping Beauty has awakened 
and we who are beginning to accustom 
our vision to all sorts of marvelous 
sights are not surprised to find that she 
is a creature of maturity, — a woman 
strengthened and glorified by experience. 

A pet feminine fallacy has perished 
and Madame Middle- Age, who once so 
graciously tendered the palm of the 
Golden years to Youth and then went 
"away back and sat down," has at last 
swung open the gates of her shut-in 
countr}' and come into the realm where 
dreams come true. 

It isn't so very long ago that the wom- 
an entering the blessed state of matri- 
mony felt constrained to surrender all 
ambitions save those bounded by the 
four walls of domesticity. 

Who cannot recall, at random, count- 
less clever young matrons who in laying 
away the wedding gowns and bridal 
bouquets made the mistake of folding in 
their individualities? She who was 
gifted with originality of expression, un- 
der pressure of new tasks, laid by a 
promising quill, the musician allowed 
her nimble fingers to stiffen, and the art- 
ist forgot her brushes. Into the gigantic 
slot machine of matrimony each dropped 
a promising talent and then, somehow, 
the springs of inspiration ceased to work, 
and all for the want of a little persistent 
effort! 

Not so with the woman who has cher- 
ished her pet ambitions, who has let no 
barrier of selfishness or indifference bar 
her from the full cultivation of her per- 
sonality, for it is not only possible for 
the housewife to maintain some interests 
foreign to household duties. — it is prac- 
tically necessar}' in building a w^ell- 
rounded life. 

One of the most successful wives I 



know, a mother of eight children, is an 
untiring club worker and her papers on 
child training are something illuminat- 
ing. 

The day of shelving middle-aged 
women has gone by, the hands of ma- 
tuity are no longer folded hands, for the 
chimney-side recluse of a century ago 
has been replaced by a resplendent being, 
crowned with the wisdom of the golden 
years. 

The test of living is unfailingly an- 
swered in middle life, the most promis- 
ing woman in youth is only a fraction, 
after passing the half-way milestone, she 
is either a telling integer or a cipher. 

The view-point of youth is invariably 
hampered by selfishness. Youth's joys 
are transporting and its sorrows corre- 
spondingly keen, but following this 
stomi and stress epoch comes the mellow 
period of maturity, the day of quiet 
rapture and tempered disappointments, a 
day rendered worth while through 
trained efficiency and the happy art of 
canceling. 

I like to think of the victorious women 
who have looked on the absorbing occu- 
pations of wifehood and motherhood as 
a means of development, not as the end 
and goal of living. It was a wife and 
mother and a recruit from the ranks of 
middle-aged women, the wonderful Mad- 
ame Curie, you remember, who gave the 
world the priceless gift of radium. It is 
glorious Schumann-Heink, who, some- 
how, has managed to enchant us with 
grand opera arias while mothering a 
numerous progeny ; and when that de- 
lightful novel, **The Rosar>-." came to 
us a few years ago, we were glad to find 
that the talented author, Mrs. Barclay, 
the busy wife of an English curate, 
mother of eight children, had at the age 
of fifty written the best selling story of 
the year. 



112 



THE GOLDEN YEARS 



113 



These women are what Bliss Carman 
would term ''Growers." ''Growers/' he 
declares, "are all those natural children 
of the earth, whether simplex or com- 
plex, who have cultivated the most 
fundamental principles of responsible 
living, a capacity for improvement and 
a hunger for perfection. And it is this 
trait of rational painstaking that lends 
the most sterling distinction to person- 
ality and differentiates leaders from fol- 
lowers, helpfulness from dependence, 
and the individual from the mass." 

"For growers there can be neither 
stagnation nor decay. They are like 
thrifty trees in the forest, deep rooted in 
the common soil of life from which they 
spring, deriving nourishment from the 
good ground of sympathy, stimulation 
and refreshment from the free winds of 
aspiration, producing perennially the 
flower and fruitage of gladness and well- 
being proper to their kind and enriching 
the earth. They are the normal ones, at 
once exemplars of all that is best in their 
species and the perpetuators of all that 
is most valuable." 

Not that always tucked away in the 
drab routine of domestic duties lies the 
thwarted flower of renown, but oh, so 
frequently deep down in scores of 
breasts of busy home-makers is im- 
planted the aspiration whose cultivation 
would make for a richer and happier 
Hfe. 

And right here, were it my privilege to 
whisper a message to each prospective 
bride and young matron, it would be, as 
a side issue to housewifery, to foster the 
gift of individuality by some form of 
self-expression. It is the few moments 
devoted daily to such cherished ambi- 
tions that bee-like in the after years yield 
a treasury of sweetness. There is noth- 
ing much more forlorn than the middle- 
aged woman, who, after training her off- 
spring to self-reliant womanhood and 
manhood, says amen to her capabilities 
and sits down with the cipher contingent. 

Far be it from me to disparage the 
home and its sacred duties, but the home 



minus some other life-interest is warping 
in its tendency, and there is evidence all 
along the connubial path where great 
capabilities have suffered ignominious 
death. Let us remember that little fin- 
gers do not cling always. There comes 
a margin of leisure to the busiest life 
wherein some cherished talent may be 
nursed into beauty, to the gratification of 
its possessor and the ultimate good of all 
concerned. 

Up in York state there used to be an 
old Dutch fruit peddler who, at times, 
carried a side-line of herbs, mint, sage, 
summer savory and the like. Smilingly, 
he used to confide that at certain seasons 
the side-line meant more to him than the 
apples and oranges. And so it is with 
life. There are times when the side-lines 
spell comfort, beauty, and even, as in 
the case of the humble Dutchman, pros- 
perity. 

I have in mind a Western artist, wife 
of a hustling professional man. whose 
manifold duties as a home-maker and 
mother of a family of five could not 
wholly obliterate her desire to reproduce 
on canvas the ever-changing pageantry 
of Nature. Each year the misty grays 
and green of Springtime, emerald and 
gold of Summer, the flaunting hues of 
gv'psy-hearted Autumn, and soft white 
ways of Winter coaxed with insistent 
lure. As a result the neglected palette 
and brushes were called into play, and 
there appeared, from time to time, en- 
chanting bits of landscapes and water- 
scapes. This work was supplemented 
by a thorough study of ceramics and 
specialization in china decoration ; then 
came the old, old story of the husband's 
financial reverses and his subsequent in- 
validism. A studio was opened and the 
rest of the story is summed up in one 
small word — success. To-day. the five 
children are happily ensconced in homes 
of their own. One son is one of Cali- 
fornia's leading surgeons, yet the wid- 
owed artist, now past the good ripe age 
cf seventy, out of sheer joy of creation, 
still maintains her studio, painting with 



14 



THE BOSTOX COOKIXG-SCHOOL MAGAZINE 



the same finish and delicacy that have 
made her work famous. 

Into equally busy days another woman 
has contrived to crowd time for reading 
of permanent literature and to jot down 
some kaleidoscopic experiences of her 
own. Now and then, a fugitive poem 
from her pen found a home in some 
[•eriotlical of note, and, later on, owing 
to this self- same development, she has 
been able to transmute some gray years 
of loss and deprivation with the gold of 
ser\'ice. 

There is still another home-keeper of 
my acquaintance, gifted with her needle. 
who now in the less strenuous period 
of the middle years is indulging her 
hobby. She fashions pretty and individ- 
ual gowTis for herself, surprises her 
friends with dainty products of her 
needlecraft, and takes much pleasure in 
giving her ser\'ices, teaching sewing in a 
small Xew England town where they are 
making heroic efforts to introduce voca- 
tional training in the schools. 



So, one by one, ambition leads them to 
the fruitage of the golden years. 'Twas 
here, after her fortieth birthday, that 
Harriet Beecher Stowe penned her im- 
mortal words; 'tw^as here, after her for- 
tieth year, that Julia Ward Howe took 
up the study of Greek and became profi- 
cient therein, and it is here, after the 
half-centur}' mark, that Ella Wheeler 
Wilcox is doing her best creative work. 
And so on might be mentioned the names 
of the arduous sowers of industry w^ho 
liave somehow caught ''what the cen- 
turies are saying amid the w^ild chorus 
of the hours." 

For it is solely in this rugged realm of 
untiring endeavor that the zest of life 
flowers, and only the woman who proves 
herself stronger than her environment 
captures it. She alone w^ho has proven 
herself a veritable feminine Hercules, by 
slaying all dragons of circumstance, can 
hope to win a peep into the gleaming or- 
chard of Hesperides and gamer the 
riches of the Golden Years ! 



September 



Frost in the air, and breezes blowinc: 

Chill from the West at morn. 
Crimson leaves on the maples glowing 

And gold of ripened corn. 
Song of the crickets, gaily calling. 

And drone of laggard bees: 
Seeds from a thousand seed-pods, falling 

Over a thousand leas. 
Be glad raj- heart, and a song of cheer 
Give to the world, when September's here. 



Sunshine and moonshine, changed and 
altered, 

Haze over hill and lea, 
Even song of the brook has faltered, 

Crooning on tow^ard the sea. 
Patter of nuts and acorns falling. 

Feast for the squirrels spread. 
Quails in the distant stubble calling 

And apples ripe and red. 
What if Winter is drawing near. 
Earth's at her best, September's here. 



Perfume sweet where the wild grapes offer 

Wine that a king might praise. 
Fruits of the 3"ear in an open coffer. 

Gift of the passing daj^s. 
Wake from your sleep, o, idle dreamer. 

Toiler, turn from your toil. 
Follow the sumac's crimson streamer 

Back to the w^ood and soil. 
Steal one perfect daj^ from a year 
Of toil or dreaming. September's here. 

L. M. Thornton. 



''Finding Ourselves in Wales" 



By Miss E. D. Learned 



A 



ND can you also board us?" we 
inquired of the woman whose 
lodgings we had been inspect- 
ing. ''Oh, no," she said, "I had much 
rather you found yourselves." "But," a 
trifle puzzled, "if we find ourselves, 
where do we find ourselves?" The re- 
mark roused the Welsh sense of humor 
and she laughingly explained that "find- 
ing ourselves" meant buying our own 
provisions and sending them to our own 
apartment to be cooked for us. House- 
keeping without the bother of servants 
and many other attendant worries. 

We had come to the west coast of 
Wales after a week of hot weather in 
London, feeling that the sea air would 
be most grateful, but unfortunately ar- 
rived about the first of August only to 
find rain and cold. 

The hotel overlooking the sea was 
only intended for warm weather, and 
the small fire places were quite inade- 
quate to warm the large parlor and 
lounge, so there was nothing to do but 
huddle over tiny bedroom fires when we 
were not freezing in the large draughty 
dining room. 

The table was none too good and never 
made us forget our discomfort. No use 
moving on, for we would probably go 
from one storm to another. We were 
a trifle discouraged, when a letter came 
from some friends asking us to look for 
lodgings for them, as they were anxious 
to be near us and did not wish the ex- 
pense of the hotel. 

Behold ! the lodgings sought for others 
looked so much more attractive and 
home-like than our own surroundings 
that we said "Why not try it ourselves? 
Join forces, making a party of eight, 
which just fills the house, and take it 
for the two weeks we expect to stay 
here?" 

The house was of stone, quite mod- 



ern, and though once we should have 
preferred something old and quaint, ex- 
perience had taught us that quaintness 
and age go hand-in-hand with discomfort 
and dirt, and we cared not for the pic- 
turesque, when we beheld the perfect 
cleanliness of our prospective lodging 
house. Set a little back from the 
road and much higher, you reached 
the entrance by a path arched over by a 
rose-covered trellis. In front was a 
charming little garden with seats in shel- 
tered nooks from which we could look 
out over the sea. Hedges of holly and 
fuschia separated the grounds from the 
neighboring houses. At the back rose 
the hills, the foot-hills of the Snowden 
mountain range. Penmaenmawr being 
the highest nearby, and too often cloud- 
capped, for "when the clouds hang on 
Penmaenmawr and the gulls do fly over 
the land, it is going to rain." 

The house consisted, for us, of a par- 
lor, dining room, two double and four 
single bedrooms, and could be had for 
ten guineas, or $52.50 a week, which in- 
cluded the use of bath, lights, cooking 
and attendance. Household linen and 
tableware were, of course, provided, 
which made it a little less than a dollar 
a day for each person. 

Now began the interesting part of see- 
ing, not only how much more comfort- 
able we could be, but how much less we 
could live on, than at the hotel. 

The first day's expenses must neces- 
sarily be large, as flour, sugar, cofifee, 
tea and other staples must be laid in. 
With a long list in hand we set forth on 
our venture at housekeeping in a strange 
land. The first check to our spirits came 
when we found that Monday, August 
5th, was a Bank holiday, so we couldn't 
draw on letters of credit, and as it had 
taken nearly all the ready money to pay 
the hotel bill, it was a serious problem to 

115 



116 



THE BOSTON COOKING-SCHOOL MAGAZINE 



purchase enough for the three meals that 
must be had before the bank went to 
work again. However, our landlady 
seemed to be a person of good and regu- 
lar standing in the community and all 
the shops were wiUing to trust us on 
hearing we were staying at "Bronwen- 
tlon", the Welsh name of our house, 
meaning, they told us, "the crest of the 
wave." We moved in just before lunch- 
eon on Monday and at one o'clock a neat 
looking maid in white cap and apron 
came to tell us that luncheon was served 
in the dining room. 

There was a beautifully clean, white 
cloth on the table, in the centre of which 
was a bunch of flowers; the china was 
pretty and attractive and the knives and 
forks fairly shone with polishing. 

Sardines, cold ham, hot brown bread 
scones, bought at a bakery, and straw- 
berry jam we had for our first luncheon. 
We waited on ourselves, ringing when 
anything was needed, and the neat little 
maid appeared as if by magic, so quiet 
were her movements. How we did en- 
joy that meal, and what a delight it was 
to be by ourselves and no longer have 
to talk in undertones lest the next table 
overhear. 

It was cold and windy, so we spent the 
afternoon by the grate fire until time for 
tea, which was served in the dining 
room, with as pretty and thin china cups 
as you would care to see, with toast and 
more strawberry jam. We gave the 
landlady an easy dinner that night, for 
not only was it a Bank holiday, but we 
had insisted on coming a day before she 
wanted us and her housewifely soul was 
troubled lest a speck of dust should be 
found. She had hot water bags in all the 
beds for a day or two before we came, 
to be sure that no dampness chilled us. 
W^e bought two small pork pies that only 
needed to be warmed, peas which we 
shelled ourselves, not because she asked 
it but knowing how long it would take 
one person and how short a time we 
could do them, together, in. We also had 
fried potatoes and a tomato salad, with 



a dessert of tarts, also from the bakery, 
and cream cheese. This for the first day 
of the experiment, which we were al- 
ready regarding as a success. 

Breakfast was ready at nine the next 
morning, oatmeal and cream, bacon, hot 
rolls and coffee. The best coffee we had 
since we had been in England, as we had 
our own coffee pot with us and it was 
made just to our liking. After breakfast, 
out for the day's supplies. The village 
street was close by and all the town 
seemed to be marketing. 

A few of the meals may be of interest 
in their resemblance to, or difference 
from, American housekeeping. 

Tuesday Luncheon 

Cold Pork Pie Cold Ham 

Omelet 

Milk Toast Strawberry Jam 

Dinner 

Roast Mutton, with Potatoes roasted 

under the meat 

Peas Tomato Salad 

Plum Tart with Cream 

Our breakfasts were invariable, as we 
particularly liked the Welsh bacon, and 
we left a standing order at the bakery to 
have the brown scones sent every morn- 
ing. 

Wednesday Luncheon 

Sardines and Potato Salad 

Dinner 

Mutton Pie Spaghetti 

Sliced Peaches with Cream 

Thursday Luncheon 
Cold Tongue Boiled Rice 
Dinner 
Fillet of Flounder Fried Potatoes 
Peas Lettuce 
Young Onion Salad 
Small Fruit Tarts 
Friday Luncheon 
Fried Whiting Baked Spaghetti 
Hot Buns Strawberry Jam 
Dinner 
Tongue-and-Potato Hash 
(Which seemed to be an unknown dish to 
our landlady, as she was only used to 
what she called a meat mince with- 
out potatoes) 
String Beans 
(Which she cut into very small pieces and 
boiled with a pinch of soda in the water 
not more than fifteen minutes) 
Tornato Salad and Apple Tart with Cream 
Saturday Luncheon 
Individual Meat Pies from the bakery 
Boiled Rice and Hot Scones 



THE LYRIC OF LIFL 117 

Dinner that we begged her to give us- lessons, 

Baked Ham and one day gathered about the table, in 

Mashed Potatoes Peas her attractive, tiled-floor kitchen, to 

Small Fruit Tarts watch her make pastry and see if we 

could catch the knack. 
We found the bakery excellent, much We allowed about $30 a week for pro- 
better than we could find in America visions. The fire that we were obliged 
even in the large towns, and none of the to keep in the living room was extra, 
bread was made in the house but all The landlady and her little maid were 
bought from the bakery. most desirous to please us and they kept 
Tea was served every afternoon, when our rooms filled with fresh flowers, mak- 
we were in, and we tried to keep some ing it seem like home, 
fruit on hand, though it was difficult to It was not too cold for walks over 
find it in any variety or good. Never the wonderful Welsh mountains, purple 
before did we appreciate the wealth of with heather bloom, and after our walks 
fruit to be had at all seasons in the it was pleasant to come back to our own 
United States. fireside. Altogether our experiment was 
Our landlady proved to be an excellent a great success and, if we ever "find our- 
cook and made delicious pie-crust, so selves" again, may it be in Wales. 



The Lyric of Life 



Because the world seemed warped and 

wrong 
I stayed within to write a song: 

A rythmic woodland fancy. 
I wanted men to dance and sing 
With forest freedom; swirl and swing 

To nature's necromancy. 

The hill-sides called my truant mind; 
I turned away and drew the blind 

Against the sunny flickers; 
But though the gloom hung thick, I found 
I could not dull the luring sound 

Of laughing berry-pickers. 

And from the bridge there came a shout — 
My boy had duped a speckled trout: 

His first successful fishing; 
I pressed my eyes to cheat the tears, 
But still the outside charmed my ears — 

I could not stay the wishing. 

Then Lassie growled with discontent: 
The summer breeze had blown a scent 

Of strangers in the Hollow; 
And someone shouted loud my name — 
The echo charmed me ; when it came, 

I knew that I must follow. 

Great God! to shut out sun and trees 
And then in gloom to sing of these! — 

My sin was past forgiving. 
Out doors I rushed with bursting heart, 
The song unsung; for art is art. 

But life is more — it's living! 

Jane Burr. 



lis 



THE BOSTON COOKING-SCHOOL MAGAZINE 



THE 

BOSTON COOKING-SCHOOL 

MAGAZINE 

OF 
Culinary Science and Domestic Economics 

Subscription $1.00 per Year Single Copies, 10c 
Foreign Postage : To Canada, 20c per Year 
To other Foreign Countries, 40c per Year 

TO SUBSCRIBERS 

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

Please renew on receipt of the colored blank 
enclosed for this purpose. 

In sending notice to renew a subscription or 
change of address, please give the old address 
as well as the new. 

In referring to an original entry, we must know 
the name as it was formerly given, together with 
the Post-office, County, State, Post-office Box, 
or Street Number. 

State ttunt of <nvTurskip and management as required by 
the Act of Congress of August 24, 1912. 

Editor: Janet ]\I. Hill. 

Business Managers: R. B. Hill, B. M. Hill. 

Owners : 

B. M. Hill, Janet M. Hill, R. B. Hill. 

372 Boylston Street, Boston, Mass. 

published ten times a year by 

The Boston Cooking- School Magazine Co., 

372 Boylston Street, Boston, Mass. 

EyTERF.n AT Boston Post-office as Second-class Matter 



The Rainbow's End 

O jeweled path to the world's desire! 

Just over the vale to the mountain's crest 
It bends its arch of rose and fire. 

And challenges all to the quest! 
Supernal beauty that never can fade. 

The perfect love that never can die. 
And purest gold of which dreams are made 

At the end of the rainbow lie! 

But year by year the light that shone 

So near still travels before; 
And the world grows empty and dark and 
lone. 

And burdens weigh more and more! 
Alas, for the climbing through tangle and 
gloom 
The longing so vain and fond: 
The rainbow runs at last to the tomb 
And the treasure lies ever beyond! 

Stokely S. Fisher. 



VACATIOX 

ABOVE all others housekeepers need 
an occasional vacation. Change 
means rest, recuperation and renewed in- 
terest in one's tasks, hence follows better 
and more effective service. People who 
live in the country are apt to see too 
much of each other. Often it would 
seem wise, if individuals of the same 
family or who live in the same house did 
not take a vacation together and at the 
same time, and did not visit the same 
places. It were well for most of us, at 
times, to seek new and strange scenes 
or abide for a while, apart, in solitude. 
"Out of silence comes thy strength." 
From outings like these we return to our 
tasks refreshed and invigorated and the 
responsibilities of life seem less burden- 
some. After only a casual day of recrea- 
tion, home may be much better appre- 
ciated, for no place can be just like home. 
At any rate, a vacation season for every- 
body who works is almost an imperative 
need; and surely the advantages of it to 
the homemaker cannot be over valued. 

LETTERS AND LETTERS 

WE are in receipt, in the course of a 
year, of many a complaint from 
our subscribers that their letters are not 
answered, and, in some cases, we must 
admit the statement is true. For this rea- 
son, there are undoubtedly many people 
who feel ill towards us and speak evil of 
us to their friends and neighbors, which 
eventually may prevail even to the injury 
of our business and reputation. But how 
is it possible to answer a letter like the 
following, of which we receive not a few ? 



Boston Cooking-School Magazine: 

Kindly discontinue my subscription 
to the magazine." 

In content, this letter is eminently 
proper and well intentioned, and we 
would be pleased to respond promptlv, 
for we can ill afford to print and mail a 
single copy of the magazine unpaid for. 



EDITORIALS 



119 



But we can, in no wise, comply with the 
request made in this letter, i(jr there is no 
signature, and no address, — nothing to 
identify the writer. Sometimes the pos- 
tal stamp on the envelope gives a hint of 
the location, but not in this case. 

Now kindly note this fact: In case 
your letter has not been answered, the 
fault may not lie in this office. Write 
once more, being careful to give name 
and address in full and your letter shall 
be promptly answered and your request 
be complied with. 

ATTITUDE OF MIND 

IN all industrial pursuits today the 
mental attitude of the operator has 
come to be known as the factor of chief 
importance. Some one has said that 
"happiness consists in being well em- 
ployed and well compensated in some 
genial occupation", and who can refute 
the sentiment. In shop and factory effi- 
ciency experts are engaged in standard- 
izing the operations. This new idea, 
lately developed in business, is called effi- 
ciency or scientific management. It 
means that the men engaged in a certain 
industry are to do more work in less 
time with less waste and greater output, 
while the workers have shorter hours, 
higher pay and better working conditions. 
Now the question comes up to the home- 
maker, 'Tf the principles of efficiency 
can be successfully carried out in every 
kind of shop, factory and business, why 
couldn't they be carried out equally well 
in the home?" That is, can the principles 
of scientific management be applied in 
the home? This question is admirably 
discussed, we may add affirmatively, by 
the author of "The New Housekeeping", 
from which we quote the following pas- 
sage, somewhat appropriate, perhaps, to 
the vacation season: 

''Woman's vanity has often kept her 
from admitting that many of her prob- 
lems are so distressing simply because of 
her own lack of personal efficiency, not 
because of circumstances, fate, or other 
people. In most cases, however, she 



never even suspects that she is not as 
efficient as she might be, and points to 
the hard manual labor she does as 
proof of her efficiency — as if that didn't 
prove just the opposite! 

The efficient attitude of mind is really 
the balance-wheel to the homemakers' 
entire life and work. 

The end and aim of home efficiency is 
not a perfect system of work, or scien- 
tific scheduling, or ideal cleanliness and 
order ; it is the personal happiness, health 
and progress of the family in the home. 
The work, the science, the system, the 
schedule are but some of the means to 
that end, not the end itself. The 100 per 
cent, efficient person is not the one who 
tires himself out in a wonderful snarl of 
method and system — but who makes his 
mind so clear and efficient that both the 
work and the system are his slaves, when 
he gets into action. 

I do not call that woman efficient who 
thinks it a sacrilege to change her sched- 
ule of work, leave dishes unwashed and 
house upset, to take advantage of a pleas- 
ant afternoon for a jaunt in the woods 
with the children. Neither do I call that 
woman efficient who complains that her 
schedule of work leaves her no time to 
read a good book or attend an afternoon 
musical or club meeting. Efficiency 
would be a sorry thing, if it simply meant 
a prison-like, compulsory routine of du- 
ties. But it does not mean this. Its very 
purpose is more liberty, more leisure, a 
shrewder sense of values, and the elimi- 
nation of wasted energy. 

I once knew a woman who dusted the 
back of every picture in her home every 
day. She believed this was real effi- 
ciency. I also knew a woman who 
spoiled a delightful camping experience 
by so elaborating the simple work of 
camp-caretaking that she rarely had time 
to enjoy the woods and fields so plentiful 
about her, and complained, after some 
months of camping, that she had never 
had a single day of rest ! This is typical 
of a large class of women whose sense of 
values is garbled by inefficient thinking" 



120 



THE BOSTON COOKING-SCHOOL MAGAZINE 



FAILURE AND SUCCESS 

What is the main element of worldly 
success? Is it natural ability, opportu- 
nity, favoring environment, or the help 
of influential friends? Evidently not, 
for thousands of men have climbed to 
the dizzy peaks of success with none of 
these aids. All experience shows that an 
ardent, thorough-going earnestness is the 
vital element in all great achievements, 
— the one thing for which there can be 
no substitute, and the lack of which ex- 
plains so many otherwise inexplicable 
failures in every calling. 

"You can only half will," was the lan- 
guage of Suvaroif, the Russian warrior, 
to those who fail. "You want to live like 
the butterfly, and yet have all the honey 
of the bee," said Pisistratus Caxton 
to v^ivian, in Bulwer's novel; and these 
two sayings contain a satisfactory ex- 
planation of the great mass of failures 
in life. Nine-tenths of men's disappoint- 
ments and miseries come from the fact 
that they are not in dead earnest in their 
pursuits, and willing to pay the cost of 
the things they covet. 'They want wealth 
without earning it, popularity without 
deserving it, health without exercise and 
temperance, and happiness without holi- 
ness. The man who covets the best 
things, and is willing to pay exactly what 
they are worth in honest effort and hard 
self-denial, will have no difficulty in get- 
ting what he wants. It is the men who 
want goods on credit that are snubbed 
and disappointed, and overwhelmed in 
the end. — Christian Register. 

BURNT COOKIES 

How many of our readers were trained 
as children under that economic regime 
which insisted that the specked apples 
should be eaten before the unimpaired 
ones and that the burnt cookies should 
come in order before the properly 
browned ones should be taken from the 
plate ? 

This was a common procedure in old 
New England, and the state of the par- 



tially decayed fruit and the bitter tang of 
the carbonized crust is not altogether 
pleasantly associated with grandmother's 
table, generous as it may have been on 
Thanksgiving Day. Sweet cider turned 
to vinegar because, from this same habit 
of economy, it seemed wasteful to eat or 
drink things up is, probably, also a sad 
memory of boyhood. 

This penurious asceticism arose from 
the commendable caretaking and saving 
spirit inculcated by generations of poor 
and pious people and inherited, perhaps, 
with a slight twist which made it ridicu- 
lous. If apples or any other fruit are a 
luxury, one can eat a less amount of 
them or even refrain entirely, as the ma- 
jority of us refrain from champagne. 
But if we are going to taste the delicious 
fruit or the crisp and exhilarating cookie, 
for Heaven's sake let us have the dimin- 
utive portion with flavor unspoiled, even 
though half the barrel decays and half of 
the baking is scorched. 

Another relic of those almost pre-his- 
toric days of economy is found in the 
habit that some mothers and possibly 
some fathers have of insisting that every- 
thing on a plate delivered over to the 
tender mercies of their offspring must be 
eaten up. Why should man or child eat 
more than he desires ? It is a foolish in- 
heritance, an ofifshoot of the primitive 
hospitality that would load the visitor's 
plate with food and feel offended, if the 
whole were not eaten. — Tke Herald 



The great man does not become great 
suddenly. Like Ernest, in Hawthorne's 
story of "The Great Stone Face," he 
moulds his features by high thinking and 
kindly acting. "Let us always remem- 
ber," writes Maurice Maeterlinck, "that 
nothing befalls us that is not of the na- 
ture of ourselves. There comes no ad- 
venture but wears to our soul the shape 
of everyday thoughts; and deeds of 
heroism are but offered to those who, for 
many long years, have been heroes in 
obscurity and silence/* 




MID SUMMER BREAKFAST APPETIZER 

Seasonable Recipes 

By Janet M. Hill 

IN all recipes where flour is used, unless otherwise stated, the flour is measured after 
sifting once. Where flour is measured by cups, the cup is filled with a spoon, and a 
level cupful is meant. A tablespoonful or teaspoonful of any designated material is a. 
LEVEL spoonful. 



Celery Relish 

CUT tender heart-stalks of celery 
into pieces about two inches long. 
Let crisp in ice water to which a 
lemon rind or a tablespoonful of vinegar 
has been added. Pick the fillets from 
three anchovies, fine, with a silver fork 
(if put up in salt freshen in cold w^ater), 
mix the anchovies with the sifted yolks 
and the chopped whites of two hard- 
cooked eggs; stir in enough mayonnaise 
dressing to hold the ingredients together. 
Wipe the celer>^ dry and use as a recep- 
tacle for the mixture. Serve at the be- 
ginning of luncheon or dinner. 

Celery Relish No. 2 

Put heart-leaves of lettuce about three 
inches long on individual plates. Fill 
each leaf compactly with tiny slices of 
crisp celery and bits of anchovy (twice 
as much celery as anchovy) mixed with 
mayonnaise dressing. Cover completely 
with crosswise strips of fine-chopped 



parsley, sifted yolk and chopped white of 
a hard-cooked egg. Season the mayon- 
naise with a little onion juice and cay- 
enne. Spread the mixture lightly with, 
mayonnaise before setting the strips of 
decoration in place. 

Oyster Cocktail Sauce, Septem- 
ber Style 

Chop a red and a green pepjier exceed- 
ingly fine; add to tomato catsup with a. 
scraping of new onion. The quantity of 
catsup used with the peppers w^ill depend 
on individual taste. This sauce is good 
with lobster, scallops, or fresh tomatoes. 

Deviled Crackers 

To two teaspoonfuls of mustard add 
Worcestershire sauce to form a paste;, 
stir this paste into three tablespoonfuls 
of butter beaten to a cream; add also- 
half a teaspoonful of paprika or half that 
quantity of cayenne. Spread the mixture 
on thin crackers and set the crackers into- 
the oven to become hot and colored 

121 



122 



THE BOSTON COOKING-SCHOOL MAGAZINE 



slightly. Serve hot with celery, cheese, 
olives or tomato soup. 

Chaudfroid of Poaclied Eggs 

Cook fresh-laid eggs by steaming them 
in round shallow cups or by poaching 
them directly in water just below the 
boiling point. For five eggs make a cup 
of chaudfroid sauce and a cup of aspic 
jelly. Cover the eggs, chilled and set on 
a plate or board, with the sauce, decorate 
with small figures cut from thin slices 
of truffle, then cover the whole with 
aspic just on the point of "setting." In 
the center of a serving dish set a lemon 
cut in lengthwise eighths, and surround 
with the eggs and thick slices of tomato, 
cut in quarters and each holding a round- 



fourth a cup of cold water, stir until the 
gelatine is melted, then let cool and use 
as directed above. 

Aspic Jelly for Poached Eggs 

Soften one-fourth a package of gela- 
tine in one-fourth a cup of cold water, 
then dissolve in one cup of clarified and 
highly seasoned chicken broth. 

Tuna Salad 

Separate the cooked (canned) fish into 
large flakes or pieces ; dispose them on 
carefully washed and dried lettuce 
leaves ; pour over a pint or a can of fish, 
five tablespoonfuls of olive oil, two table- 
spoonfuls of vinegar, half a teaspoonful 
of onion juice, half a teaspoonful of pap- 




CHAUDFROID OF POACHED EGGS 



ing teaspoonful of mayonnaise ; at equal 
intervals, near the edge, set choice olives 
(trim the stem end that they may stand 
level) and fill in with lettuce shredded 
in narrow ribbons. Serve as a first 
course at luncheon or dinner. An egg, 
a piece of tomato, an olive, a little let- 
tuce and a section of lemon constitute 
one service. 

Chaudfroid Sauce 

Melt two tablespoonfuls of butter; in 
it cook two tablespoonfuls of flour, and 
one-fourth a teaspoonful, each, of salt 
and pepper ; add one cup of rich chicken 
broth, thin cream, rich milk or tomato 
puree ; stir until boiling ; add one-fourth 
a package of gelatine softened in one- 



rika and a scant half teaspoonful of salt, 
beaten together until thick and creamy. 
At the center of the mound of fish set a 
tablespoonf ul of mayonnaise dressing ; 
sprinkle the mayonnaise thick with 
pickled beets, chopped fine, also set a 
teaspoonful of the chopped beets, at in- 
tervals, entirely around the mound of 
fish. Capers may be used in place of the 
beets. 

Tuna Au Gratin in Shells 

Melt two tablespoonfuls of butter; in 
ir cook two tablespoonfuls of flour and 
half a teaspoonful, each, of salt and pap- 
rika, then add one cup of chicken broth 
(seasoned with vegetables and sweet 
herbs), or of milk, and stir until boiling. 



SEASONABLE RECIPES 



123 



Add one can of tuna picked fine with a 
silver fork and additional seasoning as 
needed ; mix thoroughly and dispose in 



when made of Golden Bantam sweet 
corn. Score the kernels, with a sharp 
knife, lengthwise the rows of corn, then 



^ 




- — ■ — ^ — ^ 





TUNA SALAD 



buttered shells. Cover with a cup of 
cracker crumbs mixed with one-third a 
cup of melted butter. Set into the oven 
to become very hot and brown the 
crumbs. Set a sprig of parsley or a 
paper aigrette in the center of the mix- 
ture in each shell. 

Panned Chicken 

Clean and separate a young chicken 
into pieces at the joints. Put the chicken 
into a baking pan, add a cup of boiling 
water, cover close and let cook about an 
hour and a half. Baste each fifteen min- 
utes with melted butter and the liquid in 
the pan. Ser^-e with a sauce made of 
the cooking liquid and cream, and with 
corn fritters or Southern corn bread. 



with the back of the knife press out the 
pulp. The pulp should be quite consist- 
ent. To one cup of this pulp, add the 
yolks of two eggs beaten light, half a 
teaspoonful. each, of salt and black per- 
per, one cup of pastry flour, with one 
and one-half teaspoonfuls of baking 
powder and. lastly, the whites of two 
eggs beaten dry. Take up the mixture 
by tablespoonfuls and with a teaspoon 
scrape into a kettle of hot fat ; let cook 
until brown on both sides, turning sev- 
eral times, meanwhile. Drain on soft 
paper. Serve at once. 

China Chilo 

Purchase two pounds of the "scrag" 
end (neck) of yearling lamb; cut the 



h^h^^Shl- ~p 




gg**^r- -''H.f^^. 


ll^^_ 




B ■■' 



TUXA AU GRATIX IX SHELLS 



Green Corn Fritters 

These fritters are particularly good 



meat in small pieces, discarding all su- 
perfluous fat ; to the meat add two 
onions cut in thin slices, one head of let- 



1J4 



THE BOSTON COOKIXG-SCHOOL MAGAZINE 



tuce, washed and cut in shreds, and one 
pint of boihngj water ; heat to the boihng 
point, then let simmer about three hours 
or until the meat is tender, adding a little 
water, from time to time, if necessary. 
About half an hour before the cooking 
is done add a cup of green Lima beans 
and, also, salt and pepper as is needed to 
season the dish. When done there 
should not be a large quantity of broth. 

Veal Loaf 

Chop fine (use a food chopper) one 
pound and a half of veal steak, and about 
two ounces of fat salt pork or bacon ; 
add one egg and the yolk of another 
beaten light, one pimento, chopped fine, 
a tablespoonful of fine-chopped parsley. 



of paprika and as much thick cream as 
can be mixed through the meat without 
making it too soft to handle. W^et the 
hands in cold water and form the meat 
into six or more cutlet shapes. These 
should be less than half an inch thick. 
Pat these on both sides in flour and saute 
in hot fat tried out of fat salt pork. 



When browned on one 
brown the other side. 



side turn to 



Stewed Tomatoes and Corn 

Peel four or five ripe tomatoes, cut in 
slices and set over the fire to simmer 
gently until the water is somewhat evap- 
orated and the pulp is tender ; add about 
half a teaspoonful, each, of paprika or 
black pepper, and salt, and half a cup 




\ EAL LOAF WITH POTATO SALAD 



half a teaspoonful of powdered thyme, 
two tablespoonfuls of thick cream or 
one-fourth a cup of sauce (cream, to- 
mato or similar sauce) half a teaspoon- 
ful, each, of salt and paprika, a grating 
of nutmeg, and two crackers rolled fine ; 
mix all together in a compact roll ; set 
into a baking pan on a slice of salt pork, 
with a slice of pork above. Bake about 
two hours, basting often with hot fat ; 
reduce the heat after fifteen minutes. 
Serve cold, sliced thin, with potato or 
green salads. 

Veal Cutlets, Pojarski Style 

Run one pound of veal, freed of all 
unedible portions, through a meat chop- 
per, twice. Add half a teaspoonful of 
salt, one-fourth a teaspoonful, or more. 



of green corn pulp and let cook about six 
minutes, covered. Add two tablespoon- 
fuls of butter, in little bits, and serve at 
once. 

Scalloped Tomatoes and Corn 

In a buttered baking dish, dispose al- 
ternate layers of soft sifted bread 
crumbs, sliced tomatoes and green corn 
cut from the cob. Season with scraped 
onion, fine-chopped green pepper and 
salt. Have the last layer of tomatoes ; 
cover with three- fourths a cup of cracker 
crumbs mixed wdth one-third a cup of 
melted butter. Let cook about half an 
hour. 

Tomato Salad with Green Corn 
Mayonnaise 



SEASONABLE RECIPES 



125 




\"EAL CUTLETS. POJARSKI. WITH STRING BEAXS 



Set slices of cold peeled tomatoes on 
lettuce hearts. Serve with mayonnaise 
dressing, into a cup of which one-half a 
cup of cooked pulp of green corn has 
been stirred. Discard the hulls; score 
the kernels lengthwise of the rows and 
with the back of a knife press out the 
pulp. Heat to the boiling point, let sim- 
mer six minutes, then let chill and use. 

Broiled Egg-Plant 

Cut the egg-plant in halves, lengthwise, 
then cut each half in slices half an inch 
thick and remove the peel ; brush over 
with olive oil or melted butter, and pat 
in sifted, soft bread crumbs seasoned 
with salt and paprika. Broil over a mod- 
erate fire eight to ten minutes, turning 
often. Set on a hot dish, sprinkle with 
salt and pepper and dot, here and there, 
with bits of butter. 

Stuffed Egg-Plant 

Cut the egg-plant in halves, length- 
wise, and cook in boiling salted water 
until tender. Drain carefullv, then re- 



move the pulp, to leave two thin shells. 
Chop fine half a small mild onion, and 
let cook in two tablespoonfuls of butter 
until softened and slightly yellowed ; 
chop the pulp of the egg-plant and six 
fresh mushrooms, (or the equivalent in 
dried mushrooms soaked in cold water), 
add the onion, half a cup or more of 
fine-chopped, cooked meat or nuts ; sea- 
son as needed with salt and pepper and 
use to fill the shells. Cover the filling 
with three-fourths a cup of cracker 
crumbs mixed with one-third a cup of 
melted butter and let cook about fifteen 
minutes. Serve with tomato sauce. The 
mixture may be baked in a shallow dish 
instead of the shells. 

Stuffed Beet Salad 

Cut the centers from small, tender, 
cooked beets, to make thin, neat-looking 
cups. For each cup chop fine two olives 
and half a stalk of tender celery (inner 
stalks), mix with French or mayonnaise 
dressing, seasoned with onion juice, and 
use to fill the cups. Roll a small flow- 




BROILED EGG PLANT 



126 



THE BOSTON COOKING-SCHOOL MAGAZINE 



eret of cooked cauliflower in dressing 
and set above the filling in the cups. 
Serve on heart-leaves of lettuce seasoned 
with French dressing. A green cucum- 
ber may be used in place of the olives 
either with or without the celery. 

Pimento-and-Cheese Salad 

Cut Neufchatel or Philadelphia cream 
cheese in small cubes. Rinse canned 
pimentos in cold water; drain and dry 
on a cloth. Cut the tops of the pimentos 
in Vandykes (points) and fill with the 
cheese and trimmings of the peppers cut 
in small pieces. Set these on heart-leaves 
of lettuce. Finish with a teaspoonful of 
mayonnaise above the cheese or around 
the pimentos. Serve with bread or rolls 



gether and cut them in cubes. In a but- 
tered baking dish mix the cubes of bread 
with a pimento, cut in small squares, and 
two-thirds a cup of sliced or chopped 
cheese. Beat two eggs; add half a tea- 
spoonful of salt and two cups of rich 
milk, mix and turn over the bread, etc. 
Bake in a very moderate oven until the 
pudding is well pu fifed and the egg is set. 
Serve hot with green salad or cooked fruit. 

Cream Pie 

Beat one-third a cup of butter to a 
cream; gradually beat in one cup of 
sugar; add two eggs, beaten light, half 
a cup of milk and one cup and a half 
of sifted pastry flour, sifted again with 
half a level teaspoonful of soda and one 




PIMENTO-AND-CHEESE SALAD 



as the chief dish at luncheon or supper. 

Apple-and-Pimento Salad 

Pare six tart apples and cut them in 
Julienne shreds or in small squares. 
Squeeze over them the juice of a lemon; 
add one or two pimentos, rinsed in cold 
water, drained and dried on a cloth and 
cut in small pieces. Mix six tablespoon- 
fuls of oil with a scant half a teaspoon- 
ful of salt and a dash of paprika and 
turn over the apples and peppers. Toss 
together lightly. Serve on crisp heart- 
leaves of lettuce with roast or broiled 
meats or with cheese custard, croquettes, 
etc. 

Cheese Pudding with Pimento 

Butter two thick (three-fourths an 
inch) slices of bread, put the slices to- 



sligbtly rounding teaspoonful of cream- 
of -tartar. Bake in two layer cake-pans ; 
put the layers together with an English 
cream filling. Sprinkle the top layer 
with sifted confectioner's sugar, or 
spread with confectioner's frosting. 

English Cream Filling 

Scald one cup of milk over hot water ; 
stir one-third a cup of flour with one- 
third a cup of cold milk to a smooth 
paste, then cook in the hot milk, stirring 
until the mixture thickens ; cover and 
let cook fifteen minutes. Beat one tgg; 
add one half-cup (scant) of sugar, and 
beat again ; add also one-fourth a tea- 
spoonful of salt and stir into the hot 
mixture. Continue to stir until the egg 
is set. When cool add half a teaspoon- 
ful of vanilla. 



SEASONABLE RECIPES 



127 




INDIA WHEAT MUFFINS 



Confectioner's Frosting 

Melt once ounce of chocolate ; add 
two tablespoonfuls of sugar and three 
tablespoonfuls of boiling water and cook 
till smooth. Add a little more water, if 
necessary; then stir in sifted confec- 
tioner's sugar as needed. For a change, 
stir sifted confectioner's sugar into a 
tablespoonful of lemon juice mixed with 
several tablespoonfuls of strawberry or 
raspberry juice. 

3Iint Jelly, with Green Grapes 

Pick green grapes from the stems ; 
add half a cup of water to keep them 
from burning, cover and let simmer un- 
til tender, then drain in a bag. Reheat 
the juice with a bunch of mint; let sim- 
mer ten minutes ; remove the mint and 
add a cup of sugar, made hot in the 
oven, for each cup of juice. Let boil 



till thick or until it jellies on a cold dish. 
Tint delicately with green color-paste; 
skim as needed and turn into hot glasses. 
11 the mint be crushed before it is added 
to the juice, a stronger mint flavor is 
assured. 

Entire Wheat Bread 

To mix at night, soften one-third a 
cake of compressed yeast in half a cup 
of lukewarm water, and mix thoroughly. 
To two cups of scalded milk or water, 
or part of each, add two tablespoonfuls 
of shortening, two tablespoonfuls, or 
more, of sugar and one teaspoonful of 
salt ; when lukewarm add the yeast, four 
cups of entire wheat flour and enough 
white flour to make a dough that may 
be kneaded. Knead until smooth and 
elastic, then set aside in a temperature 
of about 70° F. until doubled in bulk. 
Shape into four rounds, and set these in 




ENTIRE WHEAT BREAD 



128 



THE BOSTON COOKING-SCHOOL MAGAZINE 




CHOCOLATE CAKE, MARSHMALLOW FRONTING 



two greased pans. When nearly doubled 
in bulk bake one hour. 

Chocolate Cake 

Beat half a cup of butter to a cream; 
gradually beat in half a cup of granu- 
lated sugar and half a cup of sifted 
brown sugar, then add one ounce of 
melted chocolate, the beaten yolks of two 
eggs, half a cup of molasses, one-fourth 
a cup of cream, one-fourth a cup of milk, 
two cups of flour with half a teaspoonful 
of soda, half a teaspoonful, each, of cin- 
namon and mace and one-fourth a tea- 
spoonful of cloves. Lastly, beat in the 
whites of two eggs beaten dry. Bake in 
a sheet about twenty-five minutes. Cover 
with marshmallow frosting. 



Marshmallow Frosting 

Cook one cup and a half of brown su- 
gar, one-fourth a cup, each, of butter 
and boiling water until it forms a soft 
ball when tested in cold water. Melt half 
a pound of marshmallows over boiling 
water ; add to the first mixture and beat 
until thick enough to spread over the 
cake. Just before spreading add half a 
teaspoonful of vanilla. 

Peach Gateau 

Cut sponge cake in thin slices ; pare 
and slice ripe peaches, sprinkle with su- 
gar as needed. In a glass dish dispose 
alternate layers of cake and the peaches, 
with cream or cold boiled custard. 



I 



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PEACH GATEAU 



Menus for a Week in August 

Live on plain foods, and eat fruit freely. 



Breakfast 

Sliced Peaches Parker House Rolls 

Fried Mush Coffee Cocoa 

Dinner 

Melon Cocktail 

Panned Guinea Hen 

Sweet Potatoes, Southern Style 

Garden Cress-and-Tomato Salad 

Cauliflower au Gratin 

Sliced Peaches, Sugared 

Ladyfingers Macaroons 

Half Cups of Coffee 

Supper 

Stewed Tomatoes and Corn 

Mayonnaise of Eggs and Tomatoes 

Whole Wheat Bread 

Berries Tea 



Breakfast 

Raspberries 

Dry Cereal, Thin Cream 

Broiled Bacon Creamed Potatoes 

Fried Rice, Honey Syrup 

Coffee Cocoa 

Dinner 

Hamburg Steak, Maitre d'Hotel Butter 

(Chopped at home) 

French Fried Potatoes 

Summer Squash 

Garden Cress, French Dressing 

Blueberry Pie Half Cups of Coffee 

Supper 

Tomato-and-Lamb Soup 

Deviled Crackers 

Sea Trout Salad Bread and Butter 

Apple Sauce Tea 



Breakfast 

Dry Cereal, Thin Cream 

Eggs Cooked in Shell 

Berries 

Coffee Cocoa 

Dinner 

Boiled Breast of Lamb, Caper Sauce 

Boiled Beets, Buttered 

Corn on the Cob Boiled Potatoes 

Baked Apple Tapioca Pudding, 

Thin Cream 

Half Cups of Coffee 

Supper 

Shelled Beans, Stewed 

Graham Bread and Butter 

Blueberries 

Cookies Tea 



Breakfast 

Spanish Omelet 
Brown Hashed Potatoes 

Graham Muffins 

White Bread, Toasted 

Berries; Thin Cream Coffee 

Dinner 

Broiled Lamb Chops, Baked Potatoes 

String Beans, Buttered 

Pickled Beets 

Peach Ice Cream Cookies 

Half Cups of Coffee 

Supper 

Crumbed Slices of Egg-Plant, Sauted 

Bread and Butter 

Sliced Peaches 

Cold Water Sponge Cake 

Tea 



Breakfast 

^ Potato-and-Lamb Hash 
Sliced Tomatoes 
Buttered Toast 
Pop Overs Coffee Cocoa 

Dinner 

Sea Trout, Bread Dressing- 
Pickle Sauce 
Scalloped Egg-Plant 
Mashed Potatoes 
Cucumber Salad, French Dressing with 
onion juice 
New Apple Pie Cream Cheese 

Half Cups of Coffee 



Berries 



Supper 

Succotash 

Baking Powder Biscuit 

Cookies 



Tea 



Breakfast 

Smoked Halibut, Creamed 

Small Potatoes, Baked 

Dry Toast, Buttered 

Doughnuts 

Coffee Cocoa 

Dinner 

Fresh Fish Chowder 

Browned Crackers 

Sliced. Pickled Beets 

Steamed Blackberry Pudding 

Blackberry, Liquid and Hard Sauce 

Tea 

Supper 

Corn on the Cob, Roasted 

Pimento-and-Cheese Salad 

Bread and Butter 

Sliced Peaches Tea 



Breakfast 

Corned Beef Hash 

Broiled Bacon 

Sliced Tomatoes 

Corn Meal Muffins 

Dry Toast 

Coffee Cocoa 



Dinner 

Veal Cutlets, Pojarski Style 

ScallopedTomatoes and Corn 

Celery 

. New Currant Jelly 

Peach Shortcake 

Half Cups of Coffee 

129 



Supper 

Chicken Omelet 

Potato Salad 

Drop Cookies 

Tea 



a 
w 

in 
O 

> 



Inexpensive Menus for a Week in September 



Breakfast 

Cereal. Milk 

Broiled Bacon, Fried Apples 

.Dry Toast 

Corn Meal Muflins 

Coffee Cocoa 

Dinner 

China Chilo 

Lettuce. French Dressing 

Sliced Peaches 

Cream Cake 

Tea 

Supper 

Bread. Milk 

Baked Sweet Apples 

Drop Cookies 

Tea 



Breakfast 

Cereal, Thin Cream 

Steamed Eggs on Toast 

Sally Lunn (reheated) 

Apple Marmalade 

Coffee Cocoa 

Dinner 

Creamed Corned Beef au Gratin 

Boiled Onions, Buttered 

Scalloped Tomatoes 

Apple Dumplings 

Tea 

Supper 

Shelled Beans, Stewed 

Rye Meal Bread and Butter 

Sliced Tomatoes 

Tea 



Breakfast 

Frizzled Dried Beef 

Stewed Potatoes (in quarters) 

Fried Cereal Mush. 

Molasses or Caramel Syrup 

Coffee Cocoa 

Dinner 

Canned Tuna (reheated in closed can) 

Egg Sauce 
Boiled Potatoes Boiled Cabbage 

Cornstarch Pudding. 

Milk. Sugar ■ Half Cups of Coffee 

Supper 

Boiled Rice. Milk 

Graham Bread, Butter 

Apple Sauce 

Cheese Tea 



Breakfast 

Cereal, Milk 
Corned Beef-and-Potato Hash 

Green Cucumbers, Sliced 
Doughnuts Coffee Cocoa 

Dinner 

Mock Bisque Soup 

Cheese Pudding 

Corn on the Cob 

Baked Beets, Buttered 

Apple Pie Half Cups of Coffee 

Supper 

Potato Salad. Garnish of 
Sliced Eggs and Pickled Beets 

Graham Bread 
Sliced Peaches Tea 



Breakfast 

Cereal, Milk 

Green Corn Griddle Cakes 

Buttered Graham Toast 

Coffee Cocoa 

Dinner 

Cream of Green Corn 

Hot Boiled Corned Beef 

Swiss Chard 

Turnips Potatoes 

Baked Apples Stuffed with Raisins 

Milk. Sugar 

Tea 

Supper 

Hot Cheese Sandwiches 

Apple Sauce 

Drop Cookies 

Tea 



Breakfast 

Cereal, Milk 

Creamed Codfish (salt) on Toast 

Doughnuts 

Coffee Cocoa 

Dinner 

Fresh Codfish, Sauted 

Mashed Potatoes 

Scalloped Tomatoes and Corn 

Grapes 

Supper 

Corn Custard 

Bread and Butter 

Chocolate Cake 

Tea 



Breakfast 

Cream Toast 

Fried Mush, Molasses or Syrup 

Coffee Cocoa 



Dinner 

Neck of Lamb, Stewed 

Baking Powder Biscuit 

Summer Squash 

Sliced Tomatoes 

Creamy Rice Pudding 

Tea 

130 



Supper 

String Bean Salad 

Baking Powder Biscuit, Toasted 

Stewed Crab Apples 

Gingerbread 

Tea 



Menus for Various Occasions 



CHURCH SUPPER SERVED IN APRIL 

(B. W. H.) 

(About 225 covers) 

Oysters on Half Shell, Horseradish 

Chicken Patties, Peas 

Sausages, Mashed Potatoes, Rolls 

Coffee 
Charlotte Russe with Strawberries 



Articles purchased: 1000 oysters, 225 pattie 
shells, 8 chickens, 20 pounds sausage links, 500 
rolls, 6 pounds coffee, 4 cans milk, 3 quarts 
cream, 250 Charlotte Russe, 8 boxes straw- 
berries (garnish). 



For August or September use peaches in 
place of strawberries, and sardines, deviled 
crackers and olives or celery in place of the 
oysters and horseradish. 



^ ^ ^ 

PHILADELPHIA CHURCH SUPPER FOR BUSINESS MEN 

(J. D. C) 

Grapefruit with Cherries and Juice 

Chicken Croquettes Cold Ham 

Scalloped Potatoes 

Tomato-and-Lettuce Salad 

Hot Biscuit 

Coffee 

(Price Twenty-five cents) 

^ ^j9 ^^ 



HIGH TEA (SEPTEMBER) 



Mock Bisque Soup, Olives 
Veal Loaf, Potato Salad 

Parker House Rolls 

Peach Sherbet Ring Mold 

Center: Whipped Cream on 

Peach Sherbet in Glasses 

Whipped Cream above 

Marguerites 

Coffee 



n. 

Celery Relish 

Boston Brown Bread-and-Butter Sandwiches 

Chicken a la King 

Peach Gateau 

Tea 



^ ^e? ^ 



PICNIC (AUGUST) 



I. 



Hot Broiled Bacon Sandwiches 
New Pickles 
Roasted Green Corn 
Tuna Salad 
Hot Coffee 
Doughnuts 
Watermelon 



H 
Hot Broiled Lamb Chops 

Potato Salad 

Sliced Ham Sandwiches 

Apple Turnovers 

Hot Coffee 

Peaches 



HL 



Chicken Salad in Puff Cases 

(Chou paste) 

Olives New Pickles 

Boiled Tongue Sandwiches 

Savory Cheese Sandwiches 

Lemonade Cold Coffee 

Sponge Drops 

IJl 




A Blackberry Dessert and Its Many Variations 

By Jessamine Chapman 



DURING the berry season one 
may serve a different dessert 
each day, making berries the 
foundation, for there are innumerable 
ways of serving this fruit. As a basis 
for a long list of gelatine desserts a plain 
blackberry jelly can be made. 

The following recipes are made with 
three cups of liquid, or one and one half 
pints — serving six people. 

Blackberry Mold 

Soak two tablespoonfuls of granulated 
gelatine in one-half a cup of cold water. 
Add hot syrup made of one cup of sugar 
and one-half a cup of v^ater. Mash 
enough berries to make one and one half 
cups of juice; express juice and add to 
gelatine mixture. Add also one-half a 
cup of lemon juice, to add to the flavor 
of the jelly. Pour into molds, set in 
cold water, and chill until set. Serve, 
unmolded, w^ith Avhipped cream. 

Blackberry Cubes 

Make a blackberry jelly as above, 
pouring a thin layer in a shallow square 
pan. Allow the mixture to partly set, 
then arrange very large and ripe black- 
berries in rows on the jelly. Pour over 
these the remaining jelly and let chill. 
Cut in cubes, each containing a whole 
berry. Serve, piled on a plate, and gar- 
nish with whipped cream put through the 
pastry bag. 



Blackberry Cocoanut Cubes 

Roll cubes of blackberry jelly, made as 
above, in shredded cocoanut, covering 
them thickly. Serve in a basket made of 
sponge cake from wdiich the center has 
been removed. Serve with whipped 
cream. 

I. Blackberry Jelly Varied by 
Adding Eggs and Cream 

Blackberry Sponge 

To the whites of four eggs, beaten 
stiff, add the blackberry jelly which has 
been beaten light and thick with the 
Dover egg-beater. Mold. Serve with 
whipped cream or with custard made of 
the yolks of eggs and one pint of milk. 

Blackberry Marshmallows 

Mold Blackberry Sponge in a shallow 
tin. Cut in cubes, when set, and serve in 
a basket of cake, made as above. 

Blackberry Toasted Marsh- 
mallows 

Roll cubes in powdered macaroons or 
ground nuts. These look like real toasted 
marshmallows. 

Blackberry Spanish Cream 

Soak one tablespoonful of granulated 
gelatine in one-half a cup of cold black- 
berry juice; heat pne anc} gne-half cup5 



132 



A BLACKBERRY DESSERT 



133 



of blackberry juice; add one cup of 
sugar and the soaked gelatine. Pour 
over four yolks of eggs, slightly beaten. 
Cook in double-boiler until thick like a 
custard, stirring constantly. Cool, add 
one-half a cup of lemon juice and fold 
in the whites of the eggs, beaten stiff. 
Turn into wet molds and let chill. 
Serve, unmolded ; garnish with whipped 
cream and whole blackberries. 

Blackberry Bavarian Cream 

Heat one and one half cups of black- 
berry juice and pour over four egg yolks, 
slightly beaten, with one cup of sugar 
and one-fourth a teaspoonftil of salt. 
Cook mixture in double-boiler until 
thickened. Remove from fire; add one 
tablespoonful of gelatine softened in one- 
fourth a cup of the cold fruit juice. 
When cold and beginning to set, whip 
with the Dover egg-beater and then fold 
in two cups of cream, whipped stiff. 
Turn in a mold and let chill. It should 
have a spong}' texture. Do not use any 
of the cream that has drained through 
in whip. 

Blackberry Parfait 

Soak one tablespoonful of gelatine in 
one-half a cup of cold blackberry juice. 
Heat one and one half cups of juice with 
one cup of sugar to make a thick syrup ; 



add softened gelatine and pour on the 
whites of four eggs, beaten stiff. Con- 
tinue beating until the mixture is cool. 
Add one-half a cup of lemon juice and 
tw^o cups of cream, beaten stiff. Pack 
mold in equal measures of ice and salt, 
and let stand four hours. Unmold and 
garnish with whole blackberries. 

II. Blackberry Jelly, Varied by 
Adding Cream 

Blackberry Charlotte 

Soak two tablespoon fuls of granulated 
gelatine in one-half a cup of blackberry 
juice. Add one-half a cup of hot juice, 
to which has been added one cup of 
sugar. Add one-fourth a cup of lemon 
juice, when cool, and one cup of black- 
berry juice. When the mixture begins 
to harden, beat until light ; add the whip 
from two cups of cream, and beat until 
stiff enough to drop. Mold. Serve with 
a garnish of whipped cream and whole 
berries. 

Blackberry Mousse 

Soak two tablespoonfuls of gelatine in 
one-half a cup of blackberry juice. Add 
a syrup made of one and one-half cups 
of blackberry juice and one cup of sugar. 
Beat until cool, then fold in two cups of 
cream, whipped stiff. Pour in mold. 



Materials 


Blackberry 
Jelly 


Blackberry 
Sponge 


filackberry 
Spanish 
Cream 


Blackberry 

Bavarian 

Cream 


Blackberry 
Parfait 


Blackberry 
Charlotte 


Blackberry 
Mousse 


Gelatine 


2 table- 


2 table- 


1 table- 


1 table- 


1 table- 


2 table- 


2 table- 




spoons 


spoons 


spoon 


spoon 


spoon 


spoons 


spoons 


Cold water or fruit 


i cup of 


i cup 


i cup 


^ cup 


\ cup 


i cup 


h cup 


juice 


water 


water 


juice 


juice 


juice 


juice 


juice 


Hot fruit juice 


h cup 


I cup 






h cup 


i cup 


i cup 


Sugar 


1 cup 


1 cup 


1 cup 


1 cup 


1 cup 


1 cup 


1 cup 


Blackberry juice 


li cups 


U cups 


1^ cups 


1^ cups 


1 ^ cups 




1^ cups 


Lemon juice 


i cup 


i cup 


h cup 


h cup 


h cup 


1 table- 
spoon 


2 cup 


Egg yolks 






4 


4 








Egg whites 




6 


4 




4 






Whipped cream 








4 cups 


4 cups 


4 cups 


4 cups 


Salt 




i tea- 


i tea- 


i tea- 


i tea- 


i tea- 


i tea- 






spoon 


spoon 


spoon 


spoon 


spoon 


spoon 



134 



THE BOSTON COOKING-SCHOOL MAGAZINE 



seal well, and pack in equal measures of 
ice and salt. Let stand four hours. 

On examination of these various black- 
berry, gelatine recipes, it will be noticed 
that the proportions of ingredients are 
fairly constant for all, and that there are 
three distinct steps in the combining of 
ingredients : — first, softening the gelatine 
in cold juice; second, adding the hot juice 
to which sugar has been added ; third, 
adding either beaten eggs or cream or 
both, when cooled. 

In the table, note that the amount of 
gelatine is decreased where a custard 



foundation using eggs is introduced. 

The sugar may be increased or dimin- 
ished according to taste and the charac- 
ter of the additional ingredients. 

Lemon juice is used in every recipe to 
bring out the flavor, but may be reduced 
in amount if desired. 

Salt is needed, especially in the recipes 
where cream is used. 

Only two recipes require packing in 
ice and salt to freeze ; namely, the Par- 
fait and the Mousse. The others will 
chill sufficiently in the ice box, or sooner 
in pans of cracked ice. 



Keeping House in the Margins of the Day 

By Ruth Lincoln 



THESE days housekeepers the 
country over are learning the 
significance of the word "effi- 
ciency." They have discovered that it 
represents the same principle that their 
husbands have of late years applied to 
various lines of business with ever in- 
creasing profit. They are coming to 
see that the old fifteen-hour "day" for 
them can be cut down by "system" and 
that a tremendous amount of waste 
time and energy has been the definite 
cause of the long period of toil they 
have undergone. 

Now, if the w-ise utilization of every 
minute and every movement counts 
with the woman whose sole business it 
is to run a house, it certainly means 
more to one who is forced to do her 
house work in the edges of the day, as 
are so many twentieth century women of 
business. Every year more and more 
of them are saying farewell to board- 
ing houses and setting up their own 
establishments. 

When I first went to housekeeping 
in a four-room apartment with a girl 
partner a year ago, everybody, includ- 
ing ourselves, regarded it as a rash ex- 
periment. We were both employed all 



day and must leave the house at 8:30 
in the morning not to return until 
nearly 6 at night. Our plan was to 
cook and serve two meals daily and 
keep the house clean and orderly. 

"There are so many things that use 
up your time that you don't realize 
until you get into it," a married friend 
warned us. "I don't see how you can 
ever manage when you are tired out 



at night. 



Such discouragement deterred us 
from a heavy investment in furniture, 
as we did not know how long we could 
keep it up, and right here we learned 
one of the great lessons of labor sav- 
ing, viz : to have as little furniture and 
as plain furniture as possible. Every 
additional piece, we realized to our 
sorrow, meant additional care and ad- 
ditional dusting and sweeping. We 
carefully avoided any carved surfaces, 
and placed on the floor only rugs small 
enough to be easily shaken. Our hall 
runner was of grass carpeting. 

We decided to divide the night labor 
by taking turns alternate weeks. This 
gave one of us seven evenings entirely 
free out of fourteen and proved a very 
satisfactory arrangement. In the morn- 



I 



KEEPING HOUSE IX MARGINS OE DAY 



135 



ings we worked together. 

To revert to cleaning, which is ac- 
ceded to be the hardest part of house- 
keeping. Counting the hall and bath 
we had six rooms, one of which we as- 
signed to each week-day. In the morn- 
ing of that day one room was cleaned, 
mopped and dusted with chemical 
mops. The whole operation seldom 
took over twenty minutes of hustling, 
for we provided ourselves with every 
device we could find in the department 
stores for making the labor lighter. 
We had mops to go under the bath 
tub and radiators, mops with short 
handles for sinks and tubs, dustless 
dustcloths, etc. The other rooms had 
a daily 'lick and a promise," and, as we 
were out of them all day, this kept 
down dust and preserved order, and we 
were left without the fatigue of thor- 
oughly cleaning the house once a 
week. 

In the mornings we stripped our 
couch beds and left them airing, to 
shock family traditions. 

As time went on we learned many 
things of value about the preparation 
of our meals. Our menus we prepared 
for seven days on Saturday nights and 
stuck to them religiously. Saturday 
night we also bought a week's supply 
of groceries. We could have saved 
money by buying in larger quantities, 
but we had so little kitchen space that 
it did not seem advisable. This left us 
to purchase daily only meat and fruit. 
Our milk came each morning. As we 
made these purchases on our way 
home from work, it did not seem to be 
a burden. 

Around the kitchen range we 
screwed hooks within easy reach and 
there hung everything we used about 
the stove, toaster, frying pan. egg 
poacher, agate kettles, etc. The dif- 
ference between having them there and 
nicely stowed away on a remote shelf 
was a revelation to us. 

We kept a small dressmakers' fold- 
ing table in the kitchen, over which we 



placed a spotless cover and ate our 
breakfasts there, where we could actu- 
ally reach everything necessary from our 
seats. We also had in the kitchen a 
high stool upon which we could perch 
when washing dishes, paring potatoes, 
or any similar task For our dinners 
we were forced to broil most of our 
meats, but Saturday nights and Sun- 
days we had a roast. We always had 
a vegetable and salad besides potatoes, 
and the work of preparing dinner and 
clearing it away we kept down to an 
hour. We made many a cake or pud- 
ding or other desert in the evenings 
and we bought nothing from the bak- 
ery except bread. We have certainly 
grown fat and vigorous on this diet. 

We had house dresses and big all- 
over aprons into which we could shift 
easily. 

We kept accounts strictly and facil- 
itated this by keeping a big calendar, 
with generous white spaces about the 
figures, hung close beside the dumb 
waiter up which our purchases always 
came. From this a pencil was strung 
and we made the entry at once, later 
transferring to the account book. We 
also kept a pad and pencil tied to the 
laundry bag and entered each soiled 
article as soon as it was cast aside, 
thus making our list complete as we 
went along. 

We had a card catalogue of recipes 
which we collected from various 
sources. It was easier for us to type- 
write them than to copy in the old- 
fashioned way and proved much more 
convenient to use. 

We set apart one night each week 
to be "at home" to callers, besides Sun- 
day afternoon>. when we kept open 
house. 

We kept constantly in mind the 
thought of making no false movements 
and the necessity of losing no time. 
We have tried to avoid all hunting by 
having a fixed place for everything. 

It seems to us that the whole secret 
lies in having the furnishings as simple 



136 



THE BOSTON COOKTNG-SCHOOL MAGAZINE 



as possible and in doing a little work 
regularly. 

Our investment in furniture cost us 
$65.00, or $32.50, each. 

The following time schedule speaks 
for itself: 

7 to 8:30 A. M. is 90 minutes 
Rise 7, wash, dress, arrange hair 20 minutes 
Get breakfast ) one 

Do room \ other 25 

Eat breakfast 20 

Clear away 10 

Dress for office 15 

~90 

6 to 7:45 P. M. is 105 minutes 



Start dinner 

Cbange dress 

Finish preparing dinner 

Eat 

Clear away dishes 



15 
10 
20 
30 
30 

105 



Our rent was $22.00 

Food 20.00 

Gas 1.50 

Laundry 2.00 



2 ) 45.50 
$22.75, each, per month 

Our personal expenses, in addition to 
this, were car fare, laundry and 
lunches, all of which would have been 
the same, had we been boarding, and 
we feel that to live as comfortably as 
we do in New York City for so small 
an amount is beating out the high cost 
of living. We feel, too, that wherever 
we may go, in large or small cities, we 
can in the same way insure a whole- 
some living for a price within our 
means. Perhaps others may be encour 
aged to try the experiment. 



College Cooking 



When Helen left her classic Cicero, 
And stopped her Greek and Logic for 
awhile, 
To wield the rolling-pin and knead the 
dough, 
The Profs indulged in a sarcastic smile. 
We thought it just a fad, 
A fancy that she had, 
We thought her only playing with a brand 
new cookery book. 
But the cook book's worn and frayed, 
And our valiant little maid 
Is heroically proving that the College girl 
can cook. 

When Daisy donned an apron, frilled and 
neat. 
With a dainty cap upon her curly head, 
"She likes cooking 'cause the outfit looks 
so sweet, 
'Twill tire her soon," triumphantly we 
said. 

But she stuck to it like glue. 
Resolved to see it through, 
Her orders like a soldier obediently she 
took; 
With fingers cut and burnt. 
New recipes she learnt. 
Till we cannot help admitting that the Col- 
lege girl can cook. 



We joked about her heavy soggy cake. 
And her biscuit that were like a cannon- 
ball; 
We said that the Pure Food law ought to 
make 
Her put a label "Danger" on them all. 
But she let us have our laugh, 
Calmly overlooked our chaff, 
And her culinary labors not for one hour 
forsook. 
But she nobly cooked away. 
And we eat her cake today 
As we grudgingly acknowledge that the 
College girl can cook. 

Now when a young man's looking for a 
wife, he doesn't try 
To choose her for the Latin in her head. 
Not, "Can she work quadratics?" but "Can 
she make a pie?" 
He asks; "And is it safe to eat her 
bread?" 
So, though Latin's useful, yet, 
Education, don't forget, 
Doesn't all depend on what you get from 
lecture-rooms and books; 
But it's cooking counts today, 
And a College course will pay 
All honor to the vindicated Co-ed Cooks! 
Mary Carolyn Davies. 



Sci 



cience an 



d Food 



Dr. Carl L. Alsberg 
Chief of the Bureau of Chemlsln;, Department of Agriculture 



ONE of the great needs of the times 
is more science in the manufac- 
ture of foods. Here in the 
United States the business of food man- 
ufacture has advanced with extraordi- 
nary rapidity. We no longer "Hve at 
home," as they say in the South. Our 
table is dependent on the distant grower, 
the distant manufacturer. The food 
problem is not a problem of the home or 
even of the locality. It is a problem, 
nation wide. It has, therefore, become 
necessary for the Department of Agricul- 
ture to broaden its scope, to consider not 
only the production of raw materials, but 
also the production of manufactured 
food products. It has become the func- 
tion of the Department to regulate and 
aid in the development of food manu- 
facture so that the products of our fac- 
tories shall be prepared under the best 
scientific and economic conditions. 
Much has been done already. Much re- 
mains to be done. But we hope the day 
is not far distant when American manu- 
factured foodstuffs will be recognized as 
representing the highest standard. 

When food was manufactured only 
for the home or, at most, for local con- 
sumption, the experience handed down 
by tradition was sufficient. A mill to 
grind grain, a smoke house to cure 
meats, brine to pickle them, a cool cellar 
to store vegetables, tubers, eggs, butter, 
and cheese, these were all that were 
deemed necessary. What could not be 
preserved by these simple methods was 
wasted and during the long winter 
months fresh food was somewhat of a 
luxury. Our cities were small, and their 
food supply came mainly from the imme- 
diate neighborhood. The monotony of 
the diet often produced scurvy and re- 
lated diseases, and the failure of local 
crops, coupled with limited transporta- 



tion facilities, caused occasional famines. 
These were the good old days. 

The concentration of population in 
towns and the development of transpor- 
tation have resulted in a complete trans- 
formation of the food manufacturing in- 
dustry. Food must now be brought from 
great distances, and, in order to do this 
economically, it is necessary to operate 
on a great scale. Food can be handled 
in train-load lots or in ship cargoes only 
by large business organization. The in- 
dividual farmer can not ship successfully 
over great distances. 

It is natural for a business that is 
shipping on a large scale also to develop 
into a manufacturing industry. Indeed, 
in some instances, such as the beet sugar 
industry, manufacturing may develop an 
entirely new agricultural crop. 

The result of the large scale develop- 
ment has been to lessen waste. It is less 
wasteful to slaughter a steer in a pack- 
ing house and utilize all by-products, 
than to slaughter on the farm and lose 
a great part of them. If the people as 
a whole do not seem to profit thereby as 
much as they might, it is not because or- 
ganization does not conserve wealth, but 
because the wealth thus conserved is not 
widely distributed. 

These changes in the condition of the 
food industry that I have indicated make 
it necessary for the Department of Agri- 
culture to broaden its scope. Its duties 
no longer end when it has shown how 
two blades of grass may be made to grow 
where but one grew before. It must 
recognize the fact that the food industry 
is no longer entirely a home industry. It 
must recognize the fact that the manu- 
facture of food is being transferred from 
the home to the factory, as surely as the 
spinning of flax and the weaving of cloth 
has been transferred from the home to 



137 



138 



THE BOSTON COOKING-SCHOOL MAGAZINE 



the factory. The city woman who bakes 
her own bread is exceptional. Some- 
thing is gained and something is lost. 
Though some may think the gain not 
equal to the loss, the change is upon us 
and must be met. It will not do to fold 
our hands and lament the good old days. 
They are past, never to return. We must 
be up and doing to meet the new. The 
Department of Agriculture must and 
does recognize that most food passes 
through a factory, on its way from the 
farm to the home. Let us be thankful 
that it is to the home that it mainly 
passes and not the restaurant ; and that 
home cooking is not yet altogether a lost 
art. As, yet, the rich do not live entirely 
at restaurants and the poor entirely out 
of cans. I suppose you gentlemen are 
directly interested in getting as many 
people as possible to live out of cans. 
With this purpose the Department of 
Agriculture has no quarrel. It is simply 
the duty of the Department to see that 
the can is worthy of the consumer. 

That Congress is fully awake to the 
changes of the times appears clearly 
from the fact that it has entrusted to the 
Department of Agriculture the control 
of the purity and the labeling of food- 
stuffs. Upon the Bureau of Chemistry 
naturally devolves the control of food- 
stuffs in the factory^ on their way from 
farm to home. The control of manufac- 
turing methods is a very large part of its 
work. It is that part of its work in 
which you gentlemen are interested. 
Here is a valuable and insufficiently de- 
veloped field of work for a government 
department. 

The whole transformation of the food 
industry has been so rapid that abuses 
could not fail to creep into it. The old 
household methods are often bad when 
applied on a large scale. New methods 
had to be devised. Under the pressure 
of competition, these have not always 
been thoroughly tested. Thus trade prac- 
tices have become established that are 
very hard to eradicate. It must be one 
of the duties of the Department of Ag- 



riculture to examine into all these pro- 
cesses, to improve the good ones, and 
discover substitutes for the bad. It must 
also be its function to develop methods 
of utilizing by-products and of using as 
food many things which are not now 
utilized. 

I fear the average layman does not 
fully grasp the economic possibilities of 
chemistry in its relation to agriculture 
and the food supply. Everyone is willing 
to grant its importance to metallurgy, to 
ceramics, to the paint, varnish and dye- 
stuffs industry. The layman is apt to 
dispose of chemistry in relation to foods 
with some joke about artificial food and 
the millenium when man shall live on a 
few concentrated artificial pills. While 
there is no prospect that we shall give up 
the joys of the table for a supply of cap- 
sules carried in our vest pockets, never- 
theless chemistry, as in the past, will 
increasingly in the future influence di- 
rectly and indirectly our food supply. I 
need only refer to the production of 
sugar, of starch, of fertilizers and the 
utilization of agricultural by-products 
and wastes, to indicate how dependent 
our modern food production is on the 
application of chemistry. Much more is 
to be expected in the future along these 
lines, and the Department of Agriculture 
hopes to do its share. 

Much, too, is demanded of chemistry 
in finding new and improved processes 
for manufacturing the raw product of 
the farm into products for the table. 
Were I to sketch but a part of the pos- 
sibilities that here present themselves to 
any chemist that has given the matter 
any thought, I would soon weary you. 
However, I think I have said enough to 
indicate to you some of the lines along 
which the Bureau of Chemistry is to be 
developed. It is hoped to make the Bu- 
reau of Chemistry as useful to the con- 
sumer, by advancing the manufacture of 
foods, as the Department of Agriculture, 
as a whole, has been useful to the farmer. 
This is, to be sure, no new thought. 
Much work of this type has always been 



DE-NATURED ALCOHOL 



139 



done in the Department of Agriculture, 
but it is hoped to make this work the 
dominant note of the Bureau's poHcy. 

Some there may be who will say : Why 
not let the manufacturer look out for 
himself, why should the people's good 
money be used to help him ? One answer 
is that what helps one class of the com- 
munity helps all. But there are other 
and even better reasons. The work I 
have outlined is costly and difficult. Only 
the larger and richer manufacturing con- 
cerns can stand the expense and take the 
risk of experimenting. When they suc- 
ceed, the new process is either kept se- 
cret or patented. The result is to destroy 
the small manufacturer and reduce com- 
petition. When the government carries 
out these investigations the results are 
free for all to use. 

Alodern conditions are concentrating 
the manufacture of food into fewer and 
fewer hands. Many causes have been 



at work. Not the least of them has been 
pure-food legislation. This bears very 
much harder on the small man than on 
the big corporation, which can better 
afford to establish laboratories and em- 
ploy experts. Those of you who are fa- 
miliar with the situation will, I feel con- 
fident, agree with me that this is a fact. 
For this there can be no complete rem- 
edy. It is the trend of the times. No one 
wants to go back to the old days before 
the enactment of these laws. There has 
been and will be no laxity, no step back- 
ward in the administration of the law, 
but the administration of the law will 
gain in effectiveness, if it be coupled with 
a policy of education and instruction. It 
will be the ideal of the Department of 
Agriculture both to prevent violation of 
the law and to help those who wish to 
obey it. I am here today to enlist your 
support. — From Address to Associatiojt 
of Grocers. 



De-Natured Alcohol 

The Housewife's Friend 

By Alice Margaret Ashton 



HUNDREDS of women in our 
smaller towns and rural dis- 
tricts have been privileged 
merely to read and to dream of the man- 
ifold appliances made possible through 
the use of electricity and gas. To the 
aid of these hitherto restricted house- 
wives comes the new fuel, de-natured 
alcohol. 

Both gasoline and kerosene have, in 
some measure, filled the need of the 
more satisfactory fuels, but alcohol in 
this application comes much nearer gas 
than do either. Alcohol is clean and 
pleasant to handle, leaving neither smoke 
nor stain on utensils used over its flame. 
It burns without an odor, and is excep- 
tionally safe to use, there being little or 
no possibility of danger from explosion. 



If it is accidentally spilled, it evaporates 
immediately, without leaving mark or 
stain to tell the tale. And when it can 
be purchased in the neighborhood of 
fifty cents per gallon, it is not an ex- 
pensive fuel, if managed with the same 
care expended in the use of electricity or 
gas. 

For all practical purposes, heat is not 
obtained by a direct burning of the alco- 
hol, but by means of a burner that 
converts the alcohol to a gas which burns 
with a blue, wickless flame. The heat is 
quick and effective. 

The alcohol stove has passed through 
the experimental stage and proven its 
right to exist. Its usual form resembles 
a gas plate of one. two or three burners, 
raised upon short legs, with the storage 



140 



THE BOSTON COOKING-SCHOOL MAGAZINE 



tank at the back; the tank is not large 
as the fuel is consumed slowly. It is 
quite attractive enough to be used in 
place of the chating dish, as the legs are 
of nickel, and the tank, aluminum. This 
little stove weighs only a few pounds, 
and is easily carried wherever desired. 
It can be purchased for about eight dol- 
lars. 

With the alcohol stove before her on 
the dining or serving table, the hostess 
can prepare a dainty supper, or make 
coffee and cook eggs for breakfast, as 
daintily and comfortably as with the 
most approved electrical appliance. Nor 
is it less practical in the kitchen. The 
heat can be regulated, from a flame in- 
tense enough for the quick cooking of a 
steak, to a "simmering" heat for slow 
cooking. 

A new standard of housekeeping 
should accompany any of the newer 
fuels ; they all prove expensive and even 
unsatisfactory when used after the man- 
ner of the coal range. To get the best 
results when using a frying-pan over the 
alcohol stove, it is advisable to place a 
piece of heavy tin under the pan to dis- 
tribute the heat, otherwise the heat is 
too great directly over the burner and 
correspondingly insufficient round the 
edges. 

As is the case when using gas or elec- 
tricity, slow' prolonged cooking over the 
alcohol stove is somewhat expensive. 
There are, however, two exceedingly 
satisfactory ways of overcoming this 
difficulty ; the fireless cooker which com- 
pletes, without the use of fuel, the cook- 
ing begun on the stove, is one of them, 
the steam cooker in which a complete 
dinner may be prepared over one burner, 
the other. 

The neat little stove will do a surpris- 
ing amount of work when sensibly man- 
aged, and only the woman who has been 
obliged to work over a hot range in sum- 



mer can fully appreciate the comfort of 
a cool kitchen. 

Among the practical appliances, the 
flat-iron heated by means of alcohol 
holds a high place. The heat can be 
regulated as desired. It burns for sev- 
eral hours without attention. Such an 
iron saves many steps to and from the 
stove in the process of but one ironing, 
and allows of the ironing being done 
wherever fancy dictates. The iron costs 
in the neighborhood of five dollars. 

The table coff'ee percolator, while not 
of such extreme practicabilty as the first 
named articles, is a convenience, espe- 
cially in the family where coffee forms 
the foundation for breakfast. 

The chafing dish is rapidly filling a 
long-felt social need with the hostess 
who has been obliged to depend alone 
upon her kitchen range for cooking. It 
is deserving of more common use, for 
nothing can exceed its cosy comfort at 
the family supper table. Many creamed 
and escalloped dishes, which for reasons 
of haste or convenience are prepared in 
the kitchen, are much improved when 
served from the chafing dish; have the 
hot water pan liberally supplied, and the 
second helping of the dish will be as 
palatable as the first. 

Other conveniences are continually 
making their appearance. The alcohol 
lamp, requiring neither wick nor chim- 
ney, and in consequence but a minimum 
of care, a small, portable heater, a self- 
heating curling iron, and a heated man- 
gle for ironing flat pieces, are in quite 
common use. 

This means, although some of the ap- 
pliances are still in the experimental 
stage, a new era in the housekeeping of 
a multitude of homes situated outside 
the big commercial centers. The new 
fuel is being welcomed by many house- 
wives who see, through it, t^^'^'*- dreams 
materializing. 



Harmony in Home Surroundings 

By Florence Lilian Bush 



IF more of us understood the under- 
lying laws of the science of color, 
instead of feeling them very dimly, 
our depressing Northern rooms would be 
furnished in the warm tints of Autumn. 
Ihe paper would be of that unobtrusive 
yellow, the color of poplar trees just be- 
fore they drop their leafage, while the 
rugs would get their tones from the rich- 
hued maples. Possibly a brass candle- 
stick or a copper bowl would give an 
added note of brightness, while a piece 
of dull blue pottery would be just the 
right touch of complementary color 
needed for a pleasing contrast. White 
wood work would atone for the depress- 
ing lack of sunshine and the furnishings 
give the warmth of color desired. 

Just as our Northern rooms are "toned 
up," so our Southern rooms might be 
"toned down," to take off all the glare 
which is apt to disturb the eye. Cool 
blues and restful greens are appropriate, 
while delicately-tinted walls make an at- 
tractive background for water color 
sketches such as lilacs, fleur de lis, and 
hazy, spring landscapes. The prevailing 
tones in the pictures should harmonize 
with those in the rooms, but a touch of 
violet as a foil for yellow, red to empha- 
size dull green, and orange against blue, 
strikes the key note of effective contrast. 
\\'hat the French dressmaker has 
brought out by the use of a ribbon or a 
rose, we may well copy in our house- 
furnishing. 

A quiet background for a few well- 
chosen pictures, which should be hung 
from the eye level down instead of up, 
as did our ancestors ; landscapes in 
groups, portraits in groups, marines in 
groups with careful attention to variety 
in size and shape, insure pleasing results. 
Once desirable wall-spacing is accom- 
plished, no one is ever willing to go back 
to the hodge-podge effects of the past. 



when the man of the house was called 
on to drive a nail in the most vulnerable 
portion of the wall — generally high above 
our heads — from which the enlarged 
photograph of some ancestor was sus- 
pended. For years Great Uncle William 
gazed down at us from a broad expanse 
of white wall, and then the wonder 
worker with sacrilegious touch removed 
him, brushed the cobwebs from his back, 
and in his place grouped a few clear-cut 
etchings so near we seemed to be actu- 
ally walking the wooded path, or floating 
in the little boat, or driving the cattle 
homeward at sunset. 

Drifting away from the simplicity of 
the substantial log house with its wide 
fireplace and rag rugs, its wholesome life 
of work and play, the woman of mod- 
erate means has bought gaudy carpets 
and hangings, used cheap and ornate 
furniture, brilliant wall-paper, and 
brought a dozen conflicting shades into 
close proximity, but to-day she knows 
better. 

Her kitchen, instead of being a gloomy, 
inconvenient room with dull wall-paper, 
an ugly or decrepit chair, cupboards 
painted gray — that there may be no visi- 
ble evidences of dirt — cooking utensil? 
of all ages and colors in evidence, has 
given place to light and cheerfulness. 
Inexpensive wall-paper may be harmo- 
nious in coloring and can be replaced at 
little cost. A stool for sitting at the 
ironing or moulding-board, an easy chair 
in which to sit while paring vegetables 
or polishing the silver, cooking utensils 
of beautiful blue and white granite, or 
aluminum with its cheerful, silvery 
sheen, cupboards painted white and crisp, 
white curtains at the windows, all of 
these help to transform the drudgery of 
home life into tasks set to joyful melo- 
dies. Even the calendar on the wall adds 
or detracts from the harmony of the 

141 



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THE BOSTON COOKING-SCHOOL MAGAZINE 



room. 

Today really artistic rag rugs are be- 
ing woven in obscure towns, and it only 
remains for patrons, in sufficient number, 
to encourage these harmonious products 
of the loom. Last summer, in a small, 
Northern village, we noticed a well-built, 
modern home on a conspicuous rise of 
ground. Below, and at one side, stood a 
little, old house seemingly a forsaken, 
outworn nest which, evidently, the family 
had not the heart to destroy. As we 
passed it one morning, a white-haired 
woman stood in the door-way and we 
turned up the wild-rose bordered path. 

Near the door stood a loom, and pres- 
ently we were being shown a variety of 
rugs and porch pillows which would have 
delighted any disciple of simplicity. We 
looked up into the face ot the plain, old 
weaver who had fashioned these articles 
of furnishing, blending with rare skill 
shades and tints until the old-fashioned, 
much despised rag rug of our grand- 
mothers w^as glorified into a thing of 
beauty. We examined the rugs she had 
woven for a neighbor's new home — white 
with delicate blue borders, blue and 
white fringed ; a mottled cream and 
white with a band of pale green, and 
white fringe. There were many others, 
some showing real Oriental contrast of 
color, w^hile one was of browns with a 
touch of orange. We had never seen 
anything more effective. Visions of cool, 
restful chambers rose before our eyes, 
where great thoughts might be penned 
without the distraction of a discordant 
note. 

"Yes, I make my own patterns," the 
weaver assured us, bringing us back to 
the present. *T live with my son up 
there," indicating the modern house on 
the hill. ''But I do my planning down 
here in my old home. This is w^here I 
began housekeeping. I wove carpeting 
enough to cover every floor. It puts me 
back fifty years to come here and work. 
I weave all my memories of the past in- 



to these rugs and porch pillows. I al- 
ways sit in that chair — it was one of my 
wedding presents — " indicating an old, 
spindle-backed rocker. 'T seem to see 
Morrie and Jamie running around in 
short dresses. 

We looked around at the plain, little 
rooms and the beautiful old chair which 
evoked such satisfying memories. Thank 
Heaven, it is only one of many which 
are being brought out of cobwebby attics 
and storehouses to grace our living- 
rooms, pointed out by prideful hostesses 
as "the chair my great, great grand- 
mother had when she set up housekeep- 
ing." No more do we hide the old loom 
or the bit of willow ware, be it ever so 
cracked. The beautiful, simple things of 
the past are emerging from their long 
retirement to find honored places in 
houses full of modern conveniences. 
How well they seem to fit into their new 
surroundings! What dignity and har- 
mony they lend to the spacious rooms, 
and how they gradually banish^ ust by 
their silent influence — those articles 
which are superfluous and incongruous. 

We weed out a multitude of insignifi- 
cant trifles, distracting to the eye, for 
one really valuable antique, which har- 
monizes only with things of its own kind. 
Our "Grandfather's clock" replaces the 
noisy onyx and gold affair or the ma- 
chine carved monstrosity of yesterday. 

Our grandmother's fine blue and white 
coverlets make beautiful portieres, and 
the large rooms are no longer full of 
dreary, unbroken spaces, but have cen- 
ters of interest — the broad, old-fashioned 
fireplace is surrounded by comfortable 
seats, the couch near shelves of books 
has a screen conveniently near, the writ- 
ing desk with its beautiful lamp is near 
some cozy corner. Out in the hall or 
reception room we see, instead of the 
portraits of our ancestors, a picture 
which instantly attracts our attention by 
its well-arranged masses of light and 
dark. 




HOIylE 
IDEAS <fi 
ECON°MIE5 




Contributions to this department will be gladly received. Accepted items will be 
paid for at reasonable rates. 



How To Clean Fish Dishes 

THE brave little lady who inaugu- 
rated the tgg crusade last winter 
in Philadelphia, thereby bringing down 
the cost of eggs, at once, and holding them 
there the entire winter by sales at public 
squares and in homes, is a careful house- 
keeper and mother ; and from her is ob- 
tained the following useful hint about 
overcoming the smell and taste of fish. 

Chatting about the difficulty of clean- 
ing utensils used for frying and baking 
fish, and keeping silver absolutely free 
of it with little effort, she remarked that 
hot water with plenty of mustard would 
speedily purify all such pans and kettles 
and silver. Ground mustard is not ex- 
pensive and the fact that mustard added 
to boiling water will do the work is 
worth knowing, since many object to 
patent cleansers. 

Mustard is, also, a good remedy for 
worms in the earth of house-plants. To 
burn off baking-pan over a hot fire is 
one remedy for the fishy taste, after 
washing it with strong soda water. 

Good Luck Baskets 

"Good Luck Baskets" are the newest 
favors and table decoration. As it is 
now the time of year when people are 
departing for summer trips, these are a 
happy thought, but a four-leafed clover 
is always welcome. And these are what 
fill the good-luck baskets. 

The baskets are of a high, pretty shape, 
with high handle tied with a scarlet rib- 
bon, on which in gold lettering are the 



words "Brings Good Luck." To a far- 
mer a dollar and a half a bunch would 
be a good price for clover ! 

A Cold Air Box for Fish or Meat 

Sometimes at the shore fresh fish are 
brought home or bought and there is 
really no place to put them, indoors, or 
in the refrigerator. To keep such in the 
air and away from flies, cover a peach 
crate, made of slats, with remnants of 
mosquito netting, and under this (set in 
a good current of air) place the fish or 
meat. In parts of the South and the 
plains of the West, meat can be kept well, 
because the air is so pure and free from 
germs. The jerked meat of the plains, 
in buffalo days, was simply dried meat. 
At some old Alabama plantations, there 
are wire-screened boxes built against a 
big old tree trunk by the kitchen door, 
perhaps a great magnolia, green the year 
around. Under its branches is shade 
from the sun, and the cool sweet air 
keeps meat well, and other food, during 
much of the }'ear. 

At the shore, such a box can be placed 
across the kitchen porch-rail and weight- 
ed down so it will not blow off. 

Where no ice can be had, salt the fish 
and pepper it well after it is dressed ; 
open the fish flat and do this thoroughly, 
and lay it on a drainer or rack, such as 
meat is cooked on, and place this over a 
platter, in the air. 

Fifteen Kinds of Fancy Pepper- 
mints in a Box 

The fashion for mints is not decreas- 



U3 



144 



THE BOSTON COOKING-SCHOOL MAGAZINE 



ing, as is evidenced by the placing on 
sale at fashionable shops a pretty white 
box, divided into five rows holding three 
compartments, each tilled with a different 
kind of mint confection. The colors 
range, from white to green and pale pink, 
except for one dark variety the color of 
liquorice. 

Each kind is of a different shape, con- 
sistency or color, little cushions, egg- 
shaped, bright, green ones, large flat ones, 
partly white, shading to rose, transparent 
creme de menthe of gelatine foundation 
in bars, and so on. This is a very at- 
tractive novelty for any person liking 
mints, especially an invalid or an aged 
person. j. d. c. 

* * * 

For Luncheon 

AN appetizing dish for luncheon may 
be quickly prepared thus : — 

Try the fat slowly from four slices of 
bacon; reject the bacon; brown deli- 
cately in the fat one small thinly sliced 
onion, then one gill of cold boiled rice ; 
now add three well-beaten eggs mixed 
with three tablespoonfuls of cold water; 
pepper and salt to taste ; cook slowly ; as 
it sets, raise the preparation from the 
sides of the pan and let the soft part run 
under; sprinkle over it one gill of fine- 
minced ham, tongue, or chicken; fold it 
over gently ; send to table hot, on a warm 
platter, garnished with sprigs of parsley. 

Grated cheese is nice in place of meat. 

Two Desserts from One 
Pineapple 

Get a nice large pineapple ; cut off the 
top; wash and wash it thoroughly to 
take off every particle of dust; dry it; 
pare, and remove eyes; grate it very 
coarse, add sugar, mix and put it in a 
glass bowl ; set the bowl on ice to chill ; 
serve ice-cold with sponge cake or lady 
fingers. 

Put parings, eyes and core in an agate 
pan, cover with one and a half pints of 
cold water and allow to stand for two 
hours or more; bring slowly to boiling 



point, then simmer for fifteen minutes; 
strain and measure the liquid; to one 
pint use the strained juice of one 
lemon, a scant half pint of granulated 
sugar, a pinch of salt, and one table- 
spoonful of granulated gelatine, dis- 
solved in two tablespoonfuls of cold 
water ; the pineapple must, be returned 
to the fire so it will boil up once, 
then add the dissolved gelatine; do not 
cook it after the gelatine goes in, but stir 
until it is dissolved ; add the sugar and 
lemon juice, also; cool, then put in the 
refrigerator until set; now beat the mix- 
ture until light and frothy; serve very 
cold with a little of the pineapple on each 
saucer, plain or whipped cream, or a thin 
custard. This dessert is refreshing after 
a heavy dinner, and especially nice with 
lady fingers on a warm day. l. n. 

* * * 

Shifting the Silence Cloth 

THE felt silence-cloth that is used 
under the linen table-cloth should 
be shifted occasionally, an inch or two, 
from side to side and from end to end, 
else it will be found to be getting a thin 
place along the line where the arms of 
those at table rest on or rub against the 
table edge. 

Scrap-Drawer 

I keep the lower, left-hand drawer of 
my sewing-machine half-way open, when 
the machine is in use, and every snipping 
from the fabric, every basting too short 
for further use, and every particle of 
thread or anything else that would other- 
wise ''clutter" the sewing-room goes into 
this drawer and later into the fire ; so 
there is no sweeping up to be done when 
the day's sewing is through with, because 
there is nothing to sweep. 

A Pencil-Holder for Everybody 

My husband wants me to write you 
about his "patent" pencil-holder. It is 
simply a rubber band such as you keep 
in your desk or the children get from 
around packages of chewing-gum. 



HOME IDEAS AND ECONOMIES 



145 



Wrapped several times about the elastic 
end of the lead-pencil and then thrust 
into the vest pocket, with this end dozirn, 
your pencil is there to stay until you need 
it. Try it and see. f. p. p. 

* * * 

Cooking Cauliflower 

MANY object to cooking cabbage or 
cauliflower on account of the un- 
pleasant smell it makes in the house. 
This can be avoided by dropping a 
couple of English walnuts (whole) in 
the kettle while cooking. Afterwards 
crack the nuts, and you will find where 
the odor went. n. g. 



Traveling Lists 

1TAKE several trips every year, 
usually going for several weeks dur- 
ing the summer to a camp many miles 
from home among the Canadian lakes, 
and, also, making visits to relatives in 
other cities and, sometimes, take a sight- 
seeing trip of a week or two. 

When I go to the summer camp I must 
take with me everything I could possibly 
need to use as there is no opportunity to 
buy anything, and an article must be or- 
dered and delivered by boat after an in- 
terval of two or three days. 

Some years ago I made out lists in a 
memorandum book, which have been 
proved to be very convenient. I have 
one for my small handbag, one for my 
suit-case and one for my trunk. Each 
one contains the names of the articles I 
need to have with me in that receptacle. 
I consult these lists, as I pack, and I 
select and take with me the articles I 
will need on this special trip. 

Clothes, of course, vary from year to 
year and one is not apt to forget these, 
but there are dozens of small belongings 
essential to comfort, like pins, button- 
hook, tooth-brush, shoe-laces, and hot- 
water bag, which may be left behind and 
cannot be purchased without trouble and 
delay. 

Thanks to the invaluable little lists, I 



never have any worry about packing and, 
for five years, have never left any needed 
article at home. 

Covering Mattresses and Pillows 

1 COVER mattresses, bolsters and pil- 
lows with white muslin covers, which 
are ripped ofT and washed twice a year. 

After the pillows have been thoroughly 
sunned and aired, the clean covers are 
quickly and easily sewed on again. 

This method keeps the ticking clean 
and saves the expense of renewing it 
frequently as otherwise would have to 
be done. The appearance of the bolster 
and pillows is much improved as the 
muslin covers keep them in shape and 
prevent the stripes of the ticking from 
showing through the cases. l. m. c. 

For the Wood Fire 

WHILE visiting a friend in the coun- 
try we were charmed by her habit 
of bringing a little brown basket of pine 
cones each evening, which we burned on 
the open wood fire. They emitted a de- 
lightful, woodsy fragrance. One of the 
things to which she and the children look 
forward each fall is the gathering of 
these cones on crisp Saturday afternoons. 
An old guide on a camping trip in the 
woods gave her the idea by always add- 
ing a pile of pine cones to the supply of 
evening fuel. 

Kitchen Work-Basket 

By a pleasant window in my kitchCxi 
I keep a low, comfortable rocking chair 
and a work-basket. In this basket goes 
any sewing that requires no machine 
work, such as stockings and button- 
missing garments from the wash, and 
unfinished garments needing buttons and 
buttonholes and the last few stitches. 
While waiting a few minutes for meals 
or for some cooking to finish, I can do 
many stitches without taking an extra 
step. Here, too, I rest for a few min- 
utes when I begin feeling tired. Too 
many busy women think they must never 



146 



THE BOSTON COOKING-SCHOOL MAGAZINE 



sit down until the work is completed. 
My kitchen work-basket is one of my 
greatest helps. 

Birds for the Children 

Get the children interested in birds by 
letting them put up attractions for the 
little people of the feathered folk. In 
spring, put up some drinking fountain, 
if it is nothing more than shallow tin 
basins on stakes or low branches. If 
these are filled every morning, it is a 
charming sight to watch the birds collect 
for their morning toilet. They are apt 
to nest, also, near such attractions. In 
winter, let the little ones scatter the 
crumbs left from table on the window 
sills. A piece of tallow nailed to a 
branch will have almost constant visitors. 

A little shut-in will find this study very 
absorbing, and so will, for that matter, 
an older one. a. m. a. 



PERMIT me to send a receipt for a 
fruit salad with dressing made with- 
out mustard or oil. Answer to Query 
No. 1991. 

Salad Dressing 

* doz. oranges | 4 eggs beaten 
2 pineapples j 4 tablespoons vine- 

^ lb. walnuts | gar or lemon juice 

1 bottle cherries 4 tablespoons sugar 
i 2 tablespoons water 

Cook until thick, remove from fire, stir 
in a good piece of butter. When ready 
to mix with fruit, add 1 pint of whipped 
cream. e. r. 



Sour Cream Salad Dressing 

ONE cup of sour cream, two eggs or 
three yolks, one to tw^o tablespoon- 
fuls of vinegar according to acidity 
(plain or Tarragon), one level teaspoon- 
ful of salt, one-fourth a teaspoonful of 
white pepper or paprika. If liked, mus- 
tard to taste. 

Beat eggs, add cream, seasonings and 
vinegar. Stir all together well and cook 



slowly, stirring all the time till it thick- 
ens. If cooked too long or too rapidly 
the dressing will curdle. 

This is a good dressing for cabbage, 
making it a little more acid. 

Peanut Butter 

Roast one pound of raw- peanuts to a 
delicate brown. Remove all skins and 
grind in a meat chopper, using finest 
knife. Put through six or seven times 
or until oily enough to spread easily. 
Salt to taste at third grinding. 

Pack closely in covered tumblers. 

H. 

BISCUITS made up the night before, 
set in the ice box over night and 
baked for breakfast, will be lighter than 
if made and baked at once. 

To remove typewriting ink from linen, 
place the inked parts in turpentine and 
soak twenty-four hours, then pour boil- 
ing soda on it, rinse and dry and the 
stains wnll be completely removed. 

To keep the country house comfortable 
during rainy periods in summer, it is a 
good plan to have the furnace ahvays 
ready for starting during the spells of 
wet weather which usually occur during 
the summer season. It is only necessary 
to have ready a small wood fire, easily 
built and as easily put out. It will help 
wonderfully to keep the air dry and 
sweet. 

Canning Berries without Cooking 

\\'ash, drain and pack berries in jars. 
Shake down so as to get in as many as 
possible. Put jars, when filled, in hot 
water to get thoroughly warmed through. 
]\Iake a syrup by using the same amount 
of sugar you would in canning berries 
the ordinary w^ay. Pour over berries 
boiling hot, let bubbles escape, put on 
lids, set in boiling hot w^ater, cover up 
?.nd leave until entirely cool. These have 
a delicious flavor. t. T. o\\ 




,QUBRIEz5 
IAN<5WERJ 




THIS department is for the benefit and free use of our subscribers. Questions relating 
to recipes, and those pertaining to culinary science and domestic economics in general, 
will be cheerfully answered by the editor. Communications for this department must reach us before 
the first of the month preceding that in which the answers are expected to appear. In letters requesting 
answers by mail, please enclose addressed and stamped envelope. For menus remit $1.00. Address 
queries to Janet M. Hill, Editor. Boston Cooking -School Magazine^ 372 Boylston St., Boston, Mass. 



Query 2038.— "What is 
herbs ?" 



meant by sweet 



Sweet Herbs 

Broadly speaking, by sweet herbs we 
mean herbs used for flavoring and sea- 
soning, as parsley, tarragon, chervil, 
thyme, sweet basil, bayleaf, marjoram, 
mint and sage. 



Query 2039. — "Recipe for Cucumber Jelly." 

Cucumber Jelly 

Pare two cucumbers and cut in slices. 
Add a slice of onion, a stalk of celery, 
half a tablespoonful of nasturtium seeds, 
a piece of green pepper pod and half a 
teaspoonful of sweet herbs, with water 
to cover. Let simmer until the cucum- 
ber is tender, then press through a very 
fine sieve. Season with salt, pepper and 
a tablespoonful of lemon juice. Then 
add. for each pint of liquid, one-third a 
package of gelatine, softened in one- 
third a cup of cold water and dissolved 
over hot water. Tint delicately with 
green, vegetable, color paste, and turn 
into molds, to harden. Serve, with any 
salad dressing, in the same ways that 
tomato jellv is used. 



Query 2040. — "Where can I get a pattern of 
a Bungalow Apron?" 

Pattern of Apron 

A bungalow apron is probably the 
same as a kimono apron. These can be 
purchased at department stores for 



thirty-nine cents ; the apron can be used 
as a pattern, or a pattern may be pro- 
cured of any reliable firm dealing in pat- 
terns. 



Query 2041. — "Publish recipe for Raisin 
Bread with spices and fruit. How many 
cakes of compressed yeast does it take to 
make four loaves? Sponge put on shelf 
above range did not rise all night" 

Regarding Raisin Bread 

The number of yeast cakes required 
depends upon the time given for rising; 
better success will be assured if the 
bread be mixed in the morning. 

Raisin Bread 



i a cup of melted 

shortening 
i a teaspoonful of 

salt 
1 egg 

i a cup of raisins 
About two cups of 

flour 



1 cake of compressed 

yeast 
i a cup of scalded- 

and-cooled milk 
1 cup of scalded- 

and-cooled milk 
If cups of bread 

flour 
i a cup of sugar 

One-half a teaspoonful or more of 
cinnamon may be added if desired. 

Make a sponge of the yeast, milk and 
the one cup and three-quarters of flour. 
When light and puffy add the other in- 
gredients and mix to a soft dough ; 
knead until smooth and elastic ; cover 
and let stand until doubled in bulk. 

Do not let stand on the shelf of the 
range. It is too hot. When light shape 
into a loaf, and when again light bake 
about one hour. 



[47 



148 



THE BOSTON COOKING-SCHOOL MAGAZINE 



Query 2042. — "Recipes for Chocolate Pud- 
ding, steamed in individual cups, with hot 
chocolate sauce," 

Chocolate Custard, with 
Fudge Sauce 

For four cups of custard, melt one 
square and a half of chocolate; add two 
tablespoonfuls of sugar, and one-fourth 
a cup of water, and stir until smooth 
and boiling. Beat three yolks of eggs 
and one white ; add one-third a cup of 
sugar and beat again ; fold in one white 
of egg, beaten dry, then add the choco- 
late mixture and one cup of milk and 
mix thoroughly. Butter the four cups 
and dredge the butter with granulated 
sugar. Set on many folds of cloth, or 
paper, in a baking dish ; surround with 
boiling water ; let bake until firm in the 
center. The water should not boil dur- 
ing the cooking. Unmold at time of 
serving. The dish is good when hot or 
cold. At serving, pour over a hot fudge 
sauce. If the custard be loosened at the 
edge, it may be unmolded in perfect 
shape. 

Chocolate Fudge Sauce 

Melt two squares of chocolate; add 
one-fourth a cup of sugar and one- 
fourth a cup of boiling water, and stir 
and cook until smooth and boiling. Sift, 
together, three-fourths a cup of sugar 
and one level teaspoonful of cornstarch ; 
add half a cup of boiling water to the 
chocolate ; then the sugar and corn- 
starch, and stir and boil five minutes. 
Add a teaspoonful of vanilla, and it is 
ready to serve. 



Query 2043. — "When Creme de Menthe is 
used for flavoring ices, is it used with milk 
sherbet or ice cream? Give proportions for 
one quart." 

Creme de Menthe Cream 



i a cup of creme de 
menthe 



1 quart of thin cream 
1 cup of sugar 

Mix and freeze. 

Two cups of thick cream and two 
cups of milk may replace the one quart 
of thin cream. 



Query 2044. — "Recipes for Tomato Sauce 
for Boston Baked Beans ; also for Tomato 
Catsup." 

Tomato Sauce for Baked Beans 

Tomato sauce is not an ingredient of 
Boston Baked Beans, but it is a good 
addition. Cooked tomatoes pressed 
through a sieve may be used. If de- 
sired, add two tablespoonfuls of corn- 
starch, smoothed in cold water, to a quart 
of hot puree ; let boil and use. 

Tomato Catsup 

Scald half a bushel of ripe tomatoes 
and remove the skins ; add half a cup 
of salt, one pound of sugar, one table- 
spoonful of cayenne pepper, three tea- 
spoonfuls, each, of ground mace and 
celery seed, two tablespoonfuls of 
ground cinnamon, and two quarts of 
vinegar. Boil slowly until reduced "one 
half, then pass through a sieve, reheat 
and store in sealed bottles, or in tight- 
closed cans. A larger quantity of spice 
is desired by many. 



Query 2045. — "How may a forequarter of 
Lamb be steamed with simple house utensils? 
It is too large for my steam kettles." 

Steaming a Forequarter of Lamb • 

A forequarter of lamb, folded to- 
gether, may be cooked in the usual home 
steam cooker. If too large, buy one 
half of the forequarter. 



Query 2046. — "Recipes for preparing can- 
died or crystallized cherries and pineapple, in 
slices." 

Crystallized Fruit 

Stone cherries. Remove hard center 
and outside and cut pineapples in slices. 
Let cook in boiling water until tender. ' 
For a pound of drained fruit, cook one 
pound and a quarter of sugar and a cuii 
of the water, in which the fruit w:is 
cooked, to the soft ball stage (238° F. ) 
Remove from fire and pour over the, 
fruit, set in a shallow dish. The syrup|| 
should cover the fruit. Return to the' 
fire and let boil once. Set aside until 



ADVERTISEMENTS 




^AT : 






Lowney's Cocoa Is Simply 
Nature At Her Best 

Certain South American dis- 
tricts grow a superior grade of 
cocoa beans. 

These beans are roasted and 
ground for Lowney's Cocoa. 

You get no man-made addi- 
tions to blur Nature's best cocoa 
flavor. 

And what a flavor it is! There 
is joy in the very aroma that 
steams from the cup. You can 
taste the purity in each delicious 
sip. 

That natural flavor has never 
been bettered by man. 




^vpj 




Buy advertised Goods — do not accept substitutes 
149 



150 



THE BOSTOxM COOKING-SCHOOL MAGAZINE 



next day. Drain on a sieve. To the 
syrup add half a cup of sugar and again 
cook to 238°F. Put in the fruit, let boil 
once and set aside overnight. Repeat 
this process three times, adding half a 
cup of sugar each time. The fruit, by 
this time, will probably have taken up 
all the syrup it will absorb. Let dry off 
a little and store in glass, tight-closed. 
Pineapple in slices may need to. be re- 
heated in the syrup four or five times. 
Each variety of fruit should take up all 
the syrup possible. Where fruit is can- 
died in large quantity, shallow trays 
provided with wire screens, to keep the 
fruit under the syrup, are used. 



Query 2047. — " Recipe for ' Kentucky 
Mints.' " 

Candied Pansies, jNIint Leaves, 
Etc. 

Set an ounce of gum arabic and half a 
cup of cold water over the fire in a 
double-boiler and stir while melting. 
When cold use in brushing over the 
leaves, petals or blossoms. If flowers 
are used, the stems must be covered with 
the solution, as, also, both sides of leaves 
and petals. Let dry on table oilcloth. 
More gum arabic may be added if the 
mixture be too thin to dry well. Make 
a syrup of half a cup of water and one 
cup of sugar. Let boil to 234° Fahr. 
When cold dip into it the prepared arti- 
cles and dredge with granulated sugar on 
both sides. 

W^e know of no recipe for "Kentucky 
Mints." Probably the above recipe is 
not the one desired ; it is given as this 
is the season in which to candy mint 
leaves. If a more particular description 
of the recipe desired be sent, we may be 
able to publish the recipe. 



Query 2048. — "In making cake with soda, 
should the soda be sifted with the flour or 
stirred into the ?our milk when that is 
used?" 

Soda and Cake JNIixture 
When soda is the only or main lighten- 



ing ingredient, sift it into the flour, then 
sift with the flour. If soda be used to 
sweeten sour milk, and lightness is to be 
secured in part by baking powder, sift 
the soda into the sour milk and mix 
thoroughly ; add the baking powder to 
the flour. 



Query 2049. — "Are the proportions in the 
following cake recipe correct:" H^cups of 
sugar, * a cup of butter, § a cup of milk, 2 
(small) cups of flour, 2 (small) teaspoqnfuls 
of baking powder, 4 whites of egg^? 

Proportions in Above Recipe 

The ingredients given above make a 
good cake. Cut out the word "small." 
Measure the flour, a full cup, after once 
sifting. Use level teaspoonful of baking 
powder. 



Query 2050. — "Recipe for 'Mocha Frost- 
ing.' " 

Mocha Frosting 

Beat one cup of butter to a cream; 
gradually beat in two cups and one-half 
of sifted confectioner's sugar and then, 
drop by drop, cof?ee extract to give the 
color and flavor desired. 



Query 2051. — ''Should the oven for bread be 
quite hot at first? Is not half a yeast cake 
sufficient for three medium-sized loaves of 
bread? How stiff should the sponge be?" 

Heat of Oven for Bread 

A loaf of bread of average size should 
bake from fifty to sixty minutes. In the 
first fifteen minutes, the bread should 
rise to its full height and brown over in 
spots. Guage the heat to secure these 
conditions. Half a yeast cake is enough, 
if the bread be mixed at night. If the 
bread be mixed in the morning, use a 
whole yeast cake. Two yeast cakes will 
shorten the operation when that is an 
object. If such bread be baked thor- 
oughly, there will be no taste of yeast. 
Mix bread withotit waiting for a sponge. 
Reserve the sponge for mixtures in 
which sugar and shortening (which hin- 
der rising) are used. 



ADVERTISEMENTS 





'i0elu 



ciiite^ 



Only the best and purest malt 
vinegar—made in our own brewer- 
ies,on the banks of the River 
Stour, Worcestershire, 
England-is used. 



It takes over two years of careful preparation 
Bd ageing to produce the full, rich, mellow flavour 

A good wine cannot be made in a day — neither 
in Holbrook's Sauce. 





" It is better to use no 
sauce at all than a sauce 
that is not Holbrook's." 



HOLBROOKS 

WQRCES;1ERSHIRE 

STAUCE 




HUB 

raKoes 

Have Heat on Five Sides 
of the Oven' 

and Saves Fuel 

The HUB is a Two Fuel 

Range: Coal and Gas 

May be furnished with 

a variety of 

Gas Attachments 

Equipped with the 

Graves Safety Lighter 

Send for HUB Range Talk Pamphlet 



BBST 11^ THE WORLD 

SO EASY TO FEED 
THE FIRE FROM 
THE 

HUB 

ROLLER BEARING 
COAL PAN 




SOLD BY LEADING DEALERS 

SMITH & ANTHONY CO., BOSTON, MASS. 

Makers of HUB Ranges, Heating Stoves, Furnaces, 
Steam and Hot Water Heaters 



Buy advertised Goods — do not accept substitutes 
151 



152 



THE BOSTON COOKING-SCHOOL MAGAZINE 



Recipe for Two Loaves of Bread 



i a cake of com- 
pressed yeast (at 
night) 
i a cup of water 
2 cups of scalded 
milk 



2 tablespoonfuls of 
shortening 

2 tablespoonfuls of 
sugar 

1 teaspoonful of salt 

About 7 cups of flour 

To the milk, or milk and water, add 
the shortening, sugar and salt; when 
lukewarm add the yeast mixed with the 
lalf cup of liquid, and the flour. Use an 
jarthen bowl and mix with a knife. 
Knead until elastic. Let rise in a tem- 
perature of about 75 °F. The shelf over 
the stove is not a suitable place. When 
doubled in bulk, shape into loaves. 
When again light bake about one hour. 



about five inches long; dredge with 
sugar. Bake about ten minutes. 



Query 2052.— '"Kindly give directions for 
use of Pastry Bag and Tube." 

Use of Bag and Tube 

Fix the tube in place ; roll outward the 
upper part of the bag so as to put the 
mixture just above the tube without 
smearing the sides of the bag. Fill the 
bag about one-third full. With the right 
hand carefully twist the bag above the 
mixture, guide the tube with the left 
hand, and force out the mixture by con- 
tinuing the twisting, at the same time 
using pressure, with the right hand. To 
form a star, hold the bag in vertical 
position and press out a sufficient quan- 
tity of the mixture. Separate the tube 
from the material by pressing the tube 
downward slightly and raising it quickly. 
For other designs hold the bag at other 
angles, between the vertical and a hori- 
zontal position. 



Query 2053.— "Recipe for Lady Fingers." 

Lady Fingers 

Beat the whites of three eggs dry and 
the yolks thick; into the yolks beat half 
a cup of sugar and a grating of lemon 
rind; fold in half of the whites, half a 
cup and one tablespoonful, extra, of 
flour, then the rest of the whites. Line 
a pan with paper ; on the paper shape the 
mixture in portions an inch wide and 



Query 2054.— "Recipe for Shrewsbury 
Cake." 

Shrewsbury Cake 



3 cups of flour 
3 teaspoonfuls of 
baking powder 



1 cup of butter 

3 cups of sugar 

3 eggs 

1 cup of milk 

Cream the butter ; gradually beat in the 
sugar, then add the eggs, unbeaten, one 
at a time, beating in each egg five min- 
utes before the next is added. Add the 
milk, alternately, with the flour and bak- 
ing powder, sifted together. Bake in a 
dripping pan about forty minutes. Bet- 
ter results are secured with this rather 
rich cake, if it be baked in three pans, 
rather than in the one large sheet. Finish 
with boiled frosting. 



Query 2055 — "How cook Fried Indian Meal 
Mush or Fried Hominy?" 

Fried Indian Meal Mush, Etc. 

Prepare the mush in the usual manner, 
letting it cook five or more minutes di- 
rectly over the fire, and then in boiling 
water (double-boiler) an hour or longer. 
Turn the hot mush into empty baking- 
powder or coffee cans. Let stand over- 
night. Unmold, and cut in slices half an 
inch thick. Have some sifted fiour on a 
plate; pat the slices in the flour, first on 
one side and then on the other. Let cook 
in a frying pan, in hot bacon or salt pork 
fat till well-browned on one side then 
turn to brown the other side. 



Query 2056. — "Recipe for a plain Muffin, in 
which the muffins rise and have a peak in 
them. There is more sugar in the recipe for 
Twin Mountain Muffins than we care for." 

Sugar in Twin Mountain Muffins 

Make the Twin Mountain Mufifins with 
half the quantity of sugar given in the 
recipe or even omit the sugar entirely. 
In the last case add the butter, melted, at 
the last. 

India Wheat Muffins 

Sift together one cup, each, of India 



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Buy advertised Goods — - do not accept substitutes 
153 



154 



THE BOSTON COOKING-SCHOOL MAGAZINE 



wheat flour and ordinary pastry flour, 
one-fourth a cup of sugar, half a tea- 
spoonful of salt and two rounding tea- 
spoonfuls of baking powder. Beat one 
egg or two yolks ; add one cup of milk 
and stir into the dry ingredients; stir in 
also three tablespoonfuls of melted but- 
ter. Bake in a hot, well-buttered iron 
muflin pan about twenty-flve minutes. 

White ^Muffins 

Sift together two cups of sifted pastry 
flour, two slightly rounding teaspoonfuls 
of baking powder and half a teaspoonful 
of salt. Beat one egg; add about a cup 
of milk and stir into the dry ingredients. 
Lastly, beat in four tablespoonfuls of 
melted butter. Bake about twenty-five 
minutes in a hot, well-greased iron muf- 
fin pan. 



Query 2057. — "Recipe for Broiled Live Lob- 
ster." 

Broiled Live Lobster 

With a strong, pointed knife make a 
deep, quick cut at the mouth of the lob- 
ster, then draw the knife, firmly but 
quickly, through the body and entire 
length of the tail ; with the tips of the 
fingers spread open the lobster to the 
center, and take out the stomach (or 
lady) and the intestinal vein, which runs 
from the stomach to the tip of the tail ; 
wipe with a damp cloth and spread in a 
well-oiled broiler. Brush over with but- 
ter and broil over coals about ten min- 
utes on the flesh side and five minutes 
on the shell side ; or, cook in the oven 
about fifteen minutes. Set the lobster on 
a hot platter and crack the shells of the 
large claws. Serve melted butter in a 
dish apart. If preferred the meat may 
be removed from the shell before the 
dish is sent to table. The shell, if re- 
tained, helps to keep the lobster hot while 
it is being eaten. 

Broiled Lobster 

The above is the usual way of cooking 
broiled, live lobster, but, cooked accord- 



ing to the special formula, now given, 
the meat is more moist and less hard. 
C ook the lobster in court bouillon about 
fifteen minutes. Split lengthwise, 
sprinkle generously with melted butter 
and let cook nearly five minutes in a 
well-oiled broiler, over a rather dull fire. 
Break open the claws with a nut cracker, 
set on a hot dish and add a few bits of 
parsley. Serve butter, creamed and 
mixed with a little lemon juice and cay- 
enne, in a hot bowl. The heat of the 
bowl should melt the butter. -To make 
court bouillon add vinegar, onion, celery 
and carrot to boiling water. 



Query 2058.— "Lettuce Salad with Thousand 
Island Salad Dressing." 

Thousand Island Salad Dressing 



2 a cup of olive oil 
Juice of i a lemon 
Juice of i an orange 
1 teaspoonful of 

grated onion 

3 teaspoonfuls of 
parsley, chopped 
fine 

8 olives, sliced 
8 chestnuts, sliced 



a teaspoonful of 

salt 

a teaspoonful of 

paprika 

teaspoonful of 

Worcestershire 

Sauce 

a teaspoonful of 

mustard 



Put the ingredients for the dressing in- 
to a fruit jar, adjust one or two rubbers 
and the cover and shake until the mix- 
ture is smooth and thickened a little. 
This is sufficient for eight portions. 
Pour over lettuce, washed and dried, or 
serve the lettuce and dressing, separately. 
The chestnuts are cooked. 



REFRIGERATORS- ICE BOXES 

and all places where meats and foods 

are kept should be regularly disinfected 

and purified by using 

Plaits Chlorides . 

The Odorless Disinfectant. 

Destroys germs and foul odors, does not 

permeate the food. 

Safe, Efficient and Economical. Sold Everywhere 

HENRY B. PLATT 
4.2 Cliff Street, New York City, N. Y. 



Menus for October Luncheons and Teas 

I. 

(Red Color Scheme) 

Caviare in Small Tomato. Cups 

Oysters Scalloped in Shells 

Parker House Rolls 

Panned Guinea Chickens 

Guava or Crabapple Jelly 

Celery-and-Red Pepper Salad 

Strawberry Sherbet (canned juice) 

Mocha on Little Cocoanut Cakes, Cherry Ornament 

Coffee 

II. 
(Bulgarian Color Scheme) 
Chaudfroid of Oysters 
(Beet and Egg Yolk Decoration) 
Consomme (with Truffles, Carrot and Celery) 
Fresh Mushrooms under Glass Bells 
Breaded Lamb Chops, Baked 
Peas, Carrot Cubes, Beet Cubes, Buttered Sauce on Artichoke Bottoms, Half Glaze Sauce 
Macedoine of Fruit Salad, French Dressing 
Hot Pulled Bread Hot Cheese Balls 

Coffee 

III. 

Macedoine of Fresh Fruit in Glass Cups 

Fillets of Fish. Cooked in Tomato Cups, Hollandaise Sauce 

Gnocchi a la Romaine 

Celery-and-Red Pepper Salad 

Coffee 

IV. 

Cream of Cauliflower Soup 
Egg-and-Tomato Salad, Mayonnaise Dressing 
Parker House Rolls Cup St. Jacques 

Honey Cookies 
Coffee 

Club Tea 

Bread-and-Sauce Tartare Sandwiches 

Oatmeal Bread and Marmalade Sandwiches 

Tiny Pound Cakes Graham Wafers 

Oatmeal Macaroons 

Tea 



The 
Boston Cooking-School Magazine 



VOL. XVIII 



OCTOBER, 1913 



No. 3 



The Art of Basket Making 

By C. M. C. 



EVER since the days when the 
American Indians pHed the trade 
of basket making, it has been an 
important industry. Looking back, it 
will be found that baskets were in those 
days the utensils with which the daily 
domestic life of the Indians was carried 
on. There were baskets for all uses, 
among the different tribes, and it was 
in the Southwest, along the Pacific slope 
and in Alaska that the art attained its 
highest perfection. The materials used 
at that time were largely determined by 
their environment, causing different 
tribes to make distinct and individual 
types of baskets. Sometimes they were 
fashioned from the wild rye, which is 
very phable. Birch bark, fern stocks, 
roots, grasses, and willow were all used 
in their make. They were divided into 
two types, woven and sewed. 

The Indian women were very skilful 
at spHtting the stem of the willow and 
storing the material until needed. The 
proper time for gathering is when the 
stalk has completed its growth, and 
before it commences to harden. 

The baskets of today may be said to be 
descendants of those made by the In- 
dians, and prominent among them all, 
even today, is the Indian style of basket. 
Some of these are made with the "lazy 
squaw" weave or stitch, so called be- 
cause they are easier to make and require 
less thought than those in which has 



been put a whole Hfe's work. For this 
basket we prepare the reed, trim it and 
shape it into a coil, winding the raffia 
thread and weaving until one coil of the 
reed is covered. This is the broad ex- 
planation, — in detail the following direc- 
tions may be followed. 

Hold the hemp coil in the left hand 
and wrap it with raffia for about an inch, 
wrapping it toward you. Then make 




HANGING PLANT BASKET 



187 



188 



THE BOSTON COOKING-SCHOOL MAGAZINE 




FOR GATHERING FLOWERS 



it into the smallest ring possible and 
sew it together firmly. Carry the raffia 
strand through the center, pointing the 
needle away from you. When the spiral 
is firm, begin to take the stitch, working 
toward the left and winding around the 
hemp once, and then taking a long 
fastening stitch down through the mid- 
dle. Then take the fastening stitch 
only on the last row of the spiral for the 
next row. 

If the squaw is inclined to slight her 
weaving, she will wrap the single reed, 
two, three, or four times before taking 
the much harder long stitch which holds 
the reeds together. In weaving the 
baskets, the raffia may be very coarse 
but must be kept even. The fingers 
should be slightly moistened with water 
so that the little fine fibers of the raffia 
will not wear up so readily, and it will 
take a polished surface. 

There are many kinds of baskets 
made by the modem basket makers and 
almost all of them conform to the law 
followed by the Indians. These baskets 
may also be constructed on pottery 
shapes, suggesting the bowl, cup or pan, 
rather than in singular or unusual forms. 
The sewing is done with a number 
seventeen, blunt, pointed tapestry-needle, 
threading with an unsplit strand of 



raffia. This is wrapped over the closely 
woven material called hemp packing, 
which comes in thick cables of eleven 
strands each, in the manner described 
above. 

It is always advisable to pvuchase a 
three yard coil, which saves the splicing 
too often. This sphcing is done by 
laying a new strand by the side of the 
old and wrapping them firmly together. 

The cost of these baskets is very 
slight, raffia being exceedingly cheap, and 
three yards of hemp packing, which 
retails for 35c. a yard, is more than 
enough for one of the largest size. In 




PLAIN RAFFIA 



THE ART OF BASKET MAKING 



189 



the selection of the colored raffia, care 
should be taken to obtain only the soft 
and clear tones. 

It is a good plan to color the reeds 
oneself, but in order to do so, they 
should be put in a pan of hot water over 
the fire, and brought to a boil. Green, 
brown and grey are favorite colors, the 
warm earth brown showing off to ad- 
vantage almost any kind of a flower. 
The prettily woven basket is rapidly 
coming into favor as a receptacle for 
cut flowers and a jardiniere for potted 
plants. There is a tendency, however, 
towards the Arts and Crafts basket, 
which is of more simple design and 
weave. A lack of ornamentation charac- 
terizes the more popular baskets. 

Baskets of all kinds are used today for 
household decorations, and are in evi- 
dence for both table and room ornamen- 
tation. They have replaced to a great 
extent the tall glass and the china vase, 
and admit of a much more natural 
arrangement of flowers. 

If cut flowers are to be sent to a 
friend, it is much prettier to put them 



in a small fiat basket than to send them 
in a box, and it gives evidence of more 
consideration and better taste. Baskets 
can be designed and colored to harmonize 
with the scheme color of a room. Sug- 
gestions of delicate color may be wrought 
in a white groundwork for waste baskets, 
work baskets, and others to be used in 
a chamber, — while the deeper and more 
brilliant color? may be employed for 
baskets to be used in den or library. 

Raffia dyed with vegetable colorings 
may be made harmonious in tones to 
blend with the colors of Oriental rugs, 
but for a cottage theie is nothing better 
than to follow the colors of the natural 
landscape, the greens and browns and 
the dull reds, making a blending of 
"woodsy" tones. 

For a small basket, simply shaped, 
eighteen pieces of the reed may be cut, 
each piece about thirty five inches long, 
arranging the pieces in groups after they 
have been soaked in warm water until 
they are tender. Three of these groups 
may contain four pieces, while the other 
one shows six. The center of each 




WHAT CAN BE MADE OF RAFFIA 



190 



THE BOSTON COOKING-SCHOOL MAGAZINE 




BASKET MAKING 



group is then found, and two groups 
of four placed so evenly across each 
other that they form a letter X, while 
the remaining group is horizontally 
placed across the six. A table is a 
good place to lay the spokes, holding all 
the ends down fiat until the basket is 
started. 

Place the end of the long weaver under 
the first group, forming the letter X. 




WASTE BASKET 



Run the weaver over the next group 
which will be of six, holding it down 
with the finger. Then it should be 
passed under the next group of four, 
reversing it and putting it over the next 
group continuing this process three 
times around until the top of the sixth 
group, is reached. Then run the weaver 
under the last two of that group and 
over the next one, going around three 
times and stopping when the same 
place is reached. When the groups are 
divided into twos, the weaver follows 
the process of over two, under '.wo, one 
time around. This is the foundation, 
and if anyone studying the art will 
follow very closely after these directions, 
he will not find any trouble in commenc- 
ing the foundation of the basket. Once 
this is learned, it is a very simple matter 
to shape it and finish it off. 

For tools, the begin'ner will need a 
pair of nippers, a pair of pliers, and an 
awl, although much can be accomplished 
with a sharp knife and a pair of shears, 
and a large knitting needle can be used 
if one has no awl. Before commencing 
the work, one should soak the material 
in warm water for from ten to fifteen 
minutes. If that is not obtainable, 
cold water will do, but it takes a longer 
time. The reed must be soaked until 
it is pHable and naturally the larger the 



IN OCTOBER 



191 



weave, the longer time it takes to make 
it flexible. 

After the basket is finished, a Httle 
sand paper removes any roughness; a 
coat of equal parts of turpentine and 
light oil finish may be used, or possibly 
gum shellac, previously dissolved in 
alcohol. Good paste or wax may be 
used also, but must be applied with a 
soft cloth and afterwards pohshed with 
a stiff brush. 



Originality of design is of great value 
as well as manual dexterity. At first, 
of course, it is well to copy good models, 
but half the benefit and pleasure is lost 
if one does not attempt originality. 
Experiment should be undertaken, at 
first along the well-known lines and 
with materials that have been tested. 
When one has had experience, however, 
one can do much with almost any kind 
of a reed, rattan, willow, or j^rass. 




IX HOMELY FASHION 



In October 



The frost has touched the trees with gold, 
With crimson, and with brown; 

And, loosened from their summer hold, 
Ripe fruits come tumbling down. 

In sweeping flight, toward southern strand 

The birds of passage go; 
And soon must stretch, on either hand, 

Wide wastes of ice and snow. 



But oh, these still, fair autumn days, 

The blue hills of the noon, 
Far fields that lie in smoky haze, 

At night the hunter's moon! 

All, all of these my soul will store 

To make my heart beat warm 
When loud at window and at door 

Knocks the wild winter storm. 

Cora A. Matsox Dob son. 



Essentials of Happy Homemaking 

By Eleanor Robbins Wilson 

To he happy at home is the ultimate result of all ambition; the end to which every enterprise and 
labour tends, and of which every desire prompts the prosecution. — Johnson, 



WHO ever saw a newly-married 
pair and did not feel that they 
had securely corralled Cupid 
by the surest and strongest measures 
extant? It is only the pioneer settlers 
of matrimony who know how soon the 
little gnawing discontents of domesticity 
may afford the small god a loophole for 
escape! "As though he ever would wish 
to escape!" Comes the derisive retort 
from bride and benedict, and the pioneer 
settler bethinks him of the man who 
once held a dime so close to his eyes 
that it blotted out the sun, as he sees 
them adjusting their self-conceit in the 
face of a glaring truth. 

If ever}^ couple entering the unculti- 
vated territory of wedded life could 
approach it in true pioneer spirit, know- 
ing the price of the new claim is eternal 
vigilance and that the bargain calls for 
team work, the well worn trail to the 
divorce court would soon fade from the 
landscape. For the corner-stone of 
successful matrimony was, is and always 
shall be co-operation. 

We rarely see a young man approach- 
ing the responsibility of providing for a 
home without having first gained the 
master}^ of some trade or profession 
whereby he can assume the financial end 
of his obligation; but how about the 
young woman? Has she a working 
knowledge of housekeeping, does she, in 
fact, know any of the rudiments of home- 
making, or even the value of a dollar? 
We take much pride in shielding Beatrice, 
Rosalind, or Estelle from what we un- 
advisedly call "the hardships of life," 
but what we inwardly know meant the 
bedrock of integrity and honest living for 
ourselves. We are justifiedly proud, 
too, of the little social graces she acquired 
at finishing school and in supplementary 



travel, but what of the day of reckoning, 
when she marries the struggling young 
professional man and is left alone to 
fight out the handicaps of her early 
training? 

It is just this ferment of open revolt, 
working its way out in haphazard experi- 
mentation and through the divorce 
courts, that is furnishing the leaven for 
the new ideals of home-making and the 
establishment of domestic training 
schools throughout the length and 
breadth of our land. 

Not but that we should, each and all, 
say a hearty "amen" for all education 
that makes for true culture, but may our 
discernment lead us to the proper bal- 
ance of practical and ideal. One of the 
most revered educators in this country, 
who has dedicated her life to the study of 
Grecian Art and history, affords me a 
striking example of how w^arped one 
may allow her interests to render her. 
Although this woman maintains a large 
house, she is at the abject mercy of every 
tradesman whom she patronizes, and 
when servantless, which is often, cannot 
make herself an acceptable cup of cocoa. 
Ensconced in a beautiful home, decorated 
along Greek lines and adorned with 
w^onderful art treasures of ancient Greece, 
her's is often a choice of mal-nutrition, 
hunger-strike, or capitulation to some 
animated Aphrodite blessed with a little 
culinary knowledge. All of which goes 
to prove that some domestic experience 
is as necessary for those who aspire to be 
competent mistresses as for the woman 
who expects to put her knowledge to 
practical use. 

Taken for granted that mutual love 
and respect are the basic principles of 
marriage and that absolute candor and 
fidelity on the part of each are the funda- 



192 



ESSENTIALS OF HAPPY HOME-MAKING 



193 



mentals, of all successful home-making, 
qualification as wage-earner, for the 
man, and ability to keep or supervise 
a home, for the woman, are unquestion- 
ably the prime requirements in this joint 
undertaking. 

Perhaps, next in irpportance is for the 
wife to have a true valuation of money. 
If a daughter is to be debarred the edu- 
cational discipline of ever earning a dol- 
lar for herself, she should early in life 
be accustomed to the handling of money. 
Teaching the alphabet and inculcating 
the exacting rules governing the three 
R's are matters of pressing concern with 
us, but the worthwhile initiation in the 
all -important task of money spending is 
left to the dubious methods of Chance. 
There is no better way to circumvent this 
prevalent condition of affairs than to 
entrust the daughter of tender years with 
a small allowance and to insist that the 
money given yield something in return. 
No matter if the amount is small, let 
it be thoroughly understood that it is to 
cover certain definite purposes ; so much 
for the Sunday school collection, so 
much for hair ribbons, so much for de- 
sired toys or books; but if, in a moment 
of temptation, the book money is rashly 
expended for bonbons, let no mournful 
entreaty induce you to increase the 
week's stipend, thus will the child learn 
the incalcuable lesson of the rigidity of a 
fixed income. And above all let the 
allowance be given with clock-like pre- 
cision at the time specified, for regularity 
has an undeniable steadying influence on 
the young. Undoubtedly, the best re- 
sults will be obtained where some small 
household service must be rendered in 
return for the allowance. Let Beatrice, 
Rosalind, or Estelle keep the plants 
watered, the canary fed, her bureau 
drawers tidied, and her room dusted, each 
day. Capability in handhng a small 
amount of money should be rewarded by 
a gradual increase of allowance until the 
young woman is solely responsible for 
her individual needs . Such home school- 
ing in econoniics would leave the bride 



at the threashold of her own door quali- 
fied to administer the financial side of 
domestic affairs. A person so grounded 
will proudly lift her head above pubhc 
opinion and find her greatest pleasure in 
standardizing her home. The penurious- 
ness of the neighbor on the left, the 
flaunting extravagances of the neighbor 
on the right would find no imitation in 
her household budget. Such a woman 
will not be guilty of squandering twenty 
dollars for an unnecessary willow plume 
and then pin her economical pride to the 
fact that she saves the rag money! 

And right here looms up another re- 
quirement of happy home-making and 
that is that there should be a proper ap- 
portionment of the family income, the 
wife's allotment being for stipulated 
needs of household expenditures and her 
personal requirements. For what shall 
it profit a woman to be efficient in the 
guarding and spending of money, if she 
is not allowed such share of the income 
as she is entitled? Let the head of the 
house, therefore, see to it that his wallet 
and his wife's wallet look like twins, 
remembering that even love fleeth from 
the hands of a stingy man. Let the 
wife also bear in mind that nowhere 
does unity of effort spell success or fail- 
ure more tellingly than in this selfsame 
domain. Notwithstanding the fact that 
a woman may be found adequate to dis- 
burse household funds, she can through 
foolish moods and petty jealousies com- 
pletely bankrupt her partner. I have 
seen the jealous bride of a successful 
young dentist make such serious inroads 
on his profession that he was obliged to 
abandon his practice in his home-town 
and establish himself elsewhere. And 
we have all of us known the envious or 
super-sensitive type of physician's wife 
who, through similarly unpleasant tac- 
tics and her own short-sightedness, has 
robbed the home-nest of some of its 
softest feathers. The harboring of sus- 
picion is a dangerous pastime. Oust it 
as a weed from the garden. For there 
is small incentive for a man to persevere 



194 



THE BOSTON COOKING-SCHOOL MAGAZINE 



and keep doing right who is always sus- 
pected of wrong doing. 

After the financial question with its 
var^dng aspects has been agreeably set- 
tled, the next step toward connubial con- 
cord is found in husband and wife shar- 
ing some joint interest, and, in the goodly 
aeons this sturdy old world has been 
spinning on its axis, nothing seems to 
have filled the bill like the task of rearing 
a brood of lusty youngsters. There is 
yet to be discovered that which can give 
greater strength to the foundation of 
domestic relations or moic firmly weld 
the affections of husband and wife. 
And this does not mean the crushing or 
blotting out of individual interests for 
either the man or the woman. If the 
young husband sings acceptably or makes 
artistic pictures with his camera, by all 
means encourage such gifts. If, on the 
other hand, the wife plays some musical 
instrument, is talented in painting or 
clever with her pen, bid her continue. 
It will not only make for a richer and 
more interesting home-life, but it is 
sure protection against a certain form of 
domestic ennui that inevitably comes at 
the stage when people who are much to- 
gether become "talked out," and thread- 
bare stories and decrepit jokes tend to 
remind the listener of phonographs and 
parrots. Moreover, it is well at the out- 
set to cultivate the forward glance, and 
the young woman fostering some form 
of self-expression through the busy per- 
iod of motherhood, has in the later leisure 
of middle life, given ardent thanks. A 
period she might otherwise have con- 
signed to loneliness and empty-handed- 
ness has proven for her the golden oppor- 
tunity w^herein to nurse some cherished 
talent into beauty, to her own satisfaction 
and the ultimate good of all concerned. 
So much for the apparent big issues at 
stake, but what of the small undermining 
forces that work an insidious havoc? 
In the domestic circle as with the^larger 
business transactions it is the trivial 
affair that often proves the most irritat- 
ing. It is the petulant tone creeping 



into the voice that Vjy rapid growth 
evolves into the chronic whine, and 
there have been cases where a whine 
proved a two-edged sword which severed 
the marriage tie. It is the little act of 
disloyalty in repeating to friends and 
neighbors the petty faults and foibles of 
the life-partner which sows the damaging 
seed of discord, and it is only the un- 
checked irritable complaint that with 
magician-like agiHty converts otherwise 
worthy people into intolerable naggers 
and Mrs. Gummidges of both sexes. 

In the April number of vScribner's 
Magazine appeared a short story entitled 
"The Way She Took It," so pulsating 
with the sweet breath of home-life and 
a common-sense understanding existing 
between husband and wife that it made 
most refreshing reading. On the eve of 
her Silver Anniversary a woman, for- 
tunately blest with the full complement 
of brains, was approached by a very 
friendly but totally uninvolved third 
person, who felt it a bounden duty to 
enlighten her on her husband's misde- 
meanors and short comings. Yet in the 
face of seemingly tangible proof, the 
w^ife's twenty-five years of intimate com- 
panionship, affording an unequalled 
study and thorough comprehension of 
her husband's character, stood her a 
solid background of facts. And the 
quiet majesty and wifely loyalty of her 
attitude are brought out most pleasingly 
and with cameo-like clearness. 

So it seems that the Sunday-go-to- 
meeting virtues of tolerance, patience, 
and kindness are often the uplifting 
wxrk-a-day mottoes of those charming 
abodes where we find the home atmos- '% 
sphere so restful and inspiring, — and 
unfailingly a sensible, sunny woman is 
the pivotal force calling into action all 
the surrounding, worthwhile interests. 

Thus we are slowly but surely learning 
the far-reaching value of good cheer. 
High on the scroll of marital beatitudes 
might be ilhmiinated, "Blessed are the 
cheerful in heart, for they make home 
attractive." A sense of humor is the 



TWILIGHT FRATERNITY 



195 



life preserver in more than one ship sail- 
ing the ehangeful seas of wedlock and 
it is the saving vein of gold to more than 
one grub-staker in the rugged fields of 
matrimony. To make "two grins grow 
where formerly dwelt a grouch," is, in- 
deed, a subtle art and one worthy our 
stanch est efforts. Long 3'ears ago, Helen 
Hunt Jackson told us that "Cheerful- 
ness is a thing to be more profoundly 
grateful for than all that genius ever in- 
spired or talent ever accomplished. 
Next best to natural spontaneous cheeri- 
ness is deliberate, intended and persistent 
cheeriness, which we can create, can cul- 
tivate and so foster and cherish that after 
a few years the world \\'ill never suspect 
that it was not an hcreditar}^ gift." It 
is helpful counsel to-day and especially 
applicable to the complicated task of 
home-making. 

In further pursuit of domestic con- 
tentment, perhaps the new and even the 
old recruits in the connubial ranks can 
do no better than cultivate that other 
saving grace — tact. Insignificant and 
unassuming though it appears, it still 
remains a matrimonial blue ribbon win- 
ner and can boast an unblemished record 
of some of the happiest victories. 

It seems pertinent right here to state 
of the three thousand, six hvmdred and 
ninety-nine cases that were heard in the 
Chicago Court of Domestic Relations 
during the past year, 11 per cent were 



occasioned by ill temper and fully 6 per 
cent were ascribed to the interference 
of the wife's parents. Whether or no 
what the small boy terms "squealing" 
is a feminine attribute, there is food for 
reflection in the statement that only 1 
per cent of the trouble investigated in 
this court was caused by the molestations 
of the husband's parents. 

Further infehcity was credited to the 
following sources: 

Disease, 13 per cent; 

Immorality, 14 per cent; 

^Married too young, 4 per cent; 

Laziness, 3 per cent; 

Miscellaneous, per cent; 

While under the one tragic word 
"Liquor" lay the heartache of 42 per 
cent. Yet, glancing below the surface 
evidence, he who runs may read a sad- 
dening tale of homekeeping incompe- 
tency, of the serving of sodden food and 
the stronghold of financial mismanage- 
ment. 

Let our schools of household economics 
multiply! There are no stronger advo- 
cates of such institutions than they who, 
each day, are legally sifting the chaff and 
wheat of the divorce problem. It is 
becoming more and more patent that 
only through such a combined attack of 
trained efficiency may the rising gener- 
ation strike a more effectual blow at the 
hydra-headed serpent of domestic dis- 
content. 



Twilight Fraternity 



The shadows steal across the grass, 
They lay their fingers on the flowers 
And straightway into dreamland bowers 
The wildings of the meadow pass, — 
Then lightly o'er the sun-warmed road, 
They drape with gray each green abode. 

Deep in the ancient forest way 

From leafy turret, high and strong, 

The veery chimes a vesper song 

And day succumbs to twilight's sway — 

For birds, and bees, and fallow field 

Have felt the spell the shadows wield. 



On drifts the silver-stoled band 

O'er mountain height and lowly fen 

To still the fevered ways of men 

With the soft dreams of night-fall land, 

While granite crags and cloud-capped pass 

Grow dim as daisies in the grass. 

The flaunting poppies in the grain 
Are shadow-bound as yon drab fir, 
Crudeness is veiled with gossamer. 
And harshness learns a softer strain, 
As down the dark the garish day 
Finds kinship with a world of gray. 



A Yard of Rhubarb 

By Ruth Moench Bell 



ANEW home with an uncultivated 
back yard, a need for money for 
piano lessons for my little girl, 
and a jar of Rhubarb marmalade con- 
spired together to give a suggestion for 
improving the first, supplying the second 
and marketing the last. 

To begin with: My little girl had 
reached the age when I had always 
declared her musical instruction should 
begin; but we had just moved into our 
new home for which we had been saving 
so long, and I knew there was no possi- 
bility of pinching out enough from the 
family income for this new expense. 

I was standing at the window looking 
out on the bare back-yard and alter- 
nately wondering now best to improve 
the yard and wishing that my little 
girl's fairy god-mother would give two 
gentle taps on the door and, enquiring 
into the cause of my perplexities, 
speedily wave her wand and transform 
that back-yard into a verdant paradise 
of green, penny-bearing plants. 

The wish was scarcely crystalized, 
when I was nearly startled by two gentle 
taps, not on the back door as I had 
wished, but on the front. Our bell had 
not been put on or the wish could not 
have been so literally fulfilled. 

I opened the door and there stood the 
fairy god-mother. I did not recognize 
her at first. Indeed, she seemed to me 
just like one of the neighbors come in for 
a friendly chat. 

I persuaded her to have tea with me 
and, with her fairy gift of divination, 
she must have learned the cause of my 
secret distress, for she offered me, in that 
enigmatical way the fairies have, the 
secret for my penny-bearing back-yard 
plants. 

I had on the table a most delicious 
rhubarb marmalade, the secret of which 
a famous Southern cook had confided 
to my mother. My neighbor friend 



tasted, then exclaimed: "How deHcious 
this is. I do wish one could buy such 
dainties. They are so good for Tea. 
I dread so to make them and then I 
never have success even with a tried 
and tested recipe." 

Instantly the back-yard, the piano 
lessons, the jar of marmalade began 
capering about, figuratively speaking, 
of course, in my brain. I nearly flung 
my arms about that demure fairy 
creature who was pretending to be 
merely a friendly neighbor. 

I could scarce suppress my excite- 
ment as I bade her good-bye. 

''George, dear," I said at supper, 
"How would rhubarb do in our back- 
yard?" 

"Rhubarb?" He stared at me in 
masculine perplexity. 

"Yes, Rhubarb." 

"O, it would thrive well enough, but 
I thought vou wanted something pretty 
there." 

"It isn't ugly, is it?" 

"O, no, not if it's properly tended. 
It looks fresh and green, but that's about 
all." 

"That's all I ask," 1 exclaimed, 
"Sadie's music lessons shall grow in our 
back- yard." 

He stared apprehensively ac me as 
who should say, "Am I — or is she/" 

"We aie neither one of us straight - 
jacket subjects," I laughed; "but we'll 
plant rhubarb in thac back yard. We'll 
sell and ship in the early part of the 
season and I'll make rhubarb marma- 
lade when people are tired oi the fresli 
plant. The srores can sell all I can 
make, I know.' 

Hubby and Sadie f<^lj in with the idea 
and we set to work. Hubby had the 
back yard thoroughly ploughed and 
prepared for the planting and Sadie f 
and I did the rest. 

We first visited a truck-gardener liv 
196 



1 



MAKING THE KITCHEN ATTRACTIVE 



197 



ing on the outskirts of town and got 
plants and what little information there 
is necessary to raising them. 

First he showed us how to select the 
roots. Each piece of root must have 
one good bud or eye. 

They must be planted in sets about 
four feet apart each way. 

The ground must be cultivated and 
hoed and kept free from weeds. Never 
let the ground get hard and always 
remember that the richer the soil the 
better and bigger the growth and the 
more tender the stalks. Roots may be 
set out either in spring or fall. 

This is practically all one needs to 
know, to raise rhubarb. 

The weeding and hoeing brought the 
roses to our cheeks and gave us the most 
voracious appetites. Then there was 
the joy of watching the plants grow, 
plucking the beautiful stalks, marketing 
and shipping. (It is an excellent ship- 
per.) Lastly, came the fun of making 
the jam and marmalade and selling them. 

I put a little advertisement in the 
paper and found a surprisingly large 
number of customers, some of whom 
came to the house for the jam or mar- 
malade (I made two kinds), and others 
phoned, and my little girl became the 
carrier. 

Her enthusiasm and zeal were only 
equaled by my own, and I know she 
could never have appreciated her music 



lessons so keenly as she did, had it not 
been for the preliminary anticipation 
and effort to secure them. 

Of course, the lessons were deferred 
a year longer than I had hoped, because 
there is no profit till the plants are a 
year old; but we knew the lessons were 
assured, so there was no despair over 
the delay. 

Here are the recipes for the jam and 
marmalade : 

Rhubarb Marmalade. — ■ I find a mar- 
ket for this all the year round. It 
looks very attractive in these new wide- 
mouthed glass jars and jelly glasses. — - 
Two quarts of rhubarb, broken rather 
small, two pints of sugar, two oranges, 
juice of one and grated rind of other, 
one cup of chopped raisins, if you like, 
or one cup of broken walnut meat; or 
omit both raisins and nuts. Cover the 
pieces of rhubarb with sugar and let 
stand over night. Then add the other 
fruit and cook until thick. 

Rhubarb Jam. — Simpler and cheaper 
and very good. — Two pounds of sugar, 
and one lemon. Wipe the rhubarb but 
do not peel it. Cut into inch-pieces. 
Cut the lemon into halves, remove the 
seeds, press out the juice and chop the 
rind fine. Put the whole into a pre- 
serving kettle over the fire and stir 
frequently. Let it cook slowly one 
hour or until thick. If the rhubarb is 
old, it will need to cook two hours. 



Making the Kitchen Attractive 

By Mrs. A. G. M. Neil 



IT is the most attractive room in 
the whole house," exclaimed the 
visitor enthusiastically, as the 
bride showed her with well justified 
pride her trim Httle kitchen. 

"That is what Jack says," responded 
the demure httle bride. 'T made up 
my mind that it should be, too. You 
see, we cannot afford to keep a maid 
for awhile and, as I must spend the 
greater part of my time in the kitchen, 



I resolved to have it as pleasant and 
comfortable as I could make it." 

''Wise little woman," commended 
the friend, as pictures of other kitchens 
flitted through her mind and she in- 
voluntarily compared them with the 
dainty one before her. 

It was a small room, for the house 
itself was tiny, but the attractive wall- 
paper — tiled effect in white and a warm 
shade of tan, — gave it the effect of 



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THE BOSTON COOKING-SCHOOL MAGAZINE 



being larger. 

"As the kitchen faced north and was 
so small, Jack and I thought the tan 
and white effect would be warmer and 
at the same time seem to give more 
space. Besides, it corresponds with 
the woodwork, dresser and other fur- 
nishings," explained the young house- 
keeper. 

The floor was covered with a good 
quality of linoleum in imitation of the 
hardwood floors, which also accorded 
well with the oak woodwork, dresser, 
capacious kitchen table and other fur- 
niture. 

The window shades were of tan to 
correspond, and the Dutch curtains 
were of white muslin, dotted with pale 
yellow poppies. These gave a very 
sunshiny effect to the room. 

There was a big, deep-seated rocker 
in the room, with soft, comfortable 
cushions of cretonne in yellow and white 
d3sign,which almost matched the window 
curtains. 

A set of hanging shelves placed over 
the table contained the various cook 
books, as well as some really good 
literature and one or two of the current 
magazines. 

*T often have a minute or two, when 
I can sit down in the rocker and read, 
while I am w^aiting for things to cook," 
explained the bride, "and I made up 
my mind I would have good reading 
at hand for just those spare moments. 
You have no idea how much reading I 
really get done in that way, and I work 
so much better afterwards for those 
brief rests in the big chair. I often 
accomplish odd bits of sewing, too." 
She indicated the pretty sweet-grass 
sewing basket with its yellow ribbons, 
placed on the top of the book shelves. 

There was a high stool in one corner 
of the room, which the bride explained 
she used when sitting up to the table to 
prepare vegetables, and to iron when 
her "feet got tired." Two other regu- 
lation kitchen chairs, a^ dresser, a roomy 
kitchen table with numerous capacious 



drawers underneath, and the range 
were all the other furnishings which 
the small room permitted. 

Back of the door leading to closet 
and cellar were rows and rows of hooks. 
On these hung shining cooking utensils — 
convenient to hand, yet out of sight 
when the doors were closed. 

On the walls were two or three really 
good pictures — attractive landscapes in 
plain but neat oak frames to correspond 
with the color scheme of the room. 
These brightened up the room wonder- 
fully, and were restful and dehghtful 
to look at. 

"They were some of the prettiest 
pictures we had, so I put them in here 
where I would see them oftenest and 
where they would rest and refresh me 
while I was doing my work." 

Over the kitchen table, beside the 
small book shelves, hung an artistic- 
calendar, also with a pretty country 
scene on it, and with tne daies in good 
large print. There was also an attrac- 
tive memorandum pad with burnt 
leather covering, which the bride said 
saved her "lots of cudgeling of brains" 
about things vshe needed at different 
times or duties that required to be 
done. 

"It looks almost too pretty for use." 
"Indeed, it is not," answered the bride, 
quickly. "It is all for use and for com- 
fort. Everything in the room is wash- 
able, and I assure you is washed often. 
Even the wall paper is the washable 
kind. Everything is to make my work 
easy and pleasant, and to make my sur- 
roundings as comfortable and attractive 
as I can have them in the room where I 
am obliged to spend so much of my 
time." 

"Do you wonder that I love my little 
kitchen?" she asked, with pride, "that I 
enjoy my work here, and never feel like 
hurrying through it and off to some 
other room where I can rest and enjoy 
myself?" 

"Indeed I don't," responded tlic 
friend, heartily. 



An Experiment in Economics 

By Susie Bouchelle Wight 



JT has been most truly said that the 
luxuries of one generation arc the 
necessities of the next, but it is 
only when their necessity is acceded to, 
that it exists. This fact is one we are 
prone to overlook in these days when 
everybody is discussing the high cost of 
living. There are a thousand demands 
for things that we have become accus- 
tomed to consider essential to our com- 
fort and well-being, which under a rigid 
common-sense examination would have 
to be classed either as luxuries, or else 
as concessions to the extravagant spirit 
of the times. 

I know a family who have recently 
been obliged to reduce their scale of 
living, and their methods are interesting 
and suggestive. For some years past, 
the father has been aware that they 
were spending more than they should, 
but his business belonged to him alone, 
and was one in which occasional deals 
brought in large profits, so in a mistaken 
spirit of tenderness for his loved ones 
he had gone on bearing the strain with 
an occasional feeble protest, depending 
upon fortuitous circumstances to make 
up the deficit. A time came, however, 
when a certain long-talked of business 
investment had to be foregone for lack 
of an inconsiderable sum of ready money. 

"Why," said the oldest son, "I spend 
that much every year on my roadster 
alone — surely we can borrow that?" 

"I will not borrow, while we live as 
we do," returned the father gravely. 
"We are living clear up to our income, 
and no margin is left for just such 
opportunitie ; as might enable us, by 
and by, to enjoy the things we have now, 
and have no right to." 

I think, perhaps, it was the very love 
and gentleness, which was all these 
children could remember from their 
father, that made them enter so ear- 
nestly into the thorough discussion that 



followed. He never had cried "Wolf," 
before, so now they came to the rescue, 
and the situation was handled, as all 
such situation should be, with common 
consent, after common consideration. 

As is usual in any system of retrench- 
ment, the table was the first thing to 
come under the searchhght. It had 
been the family habit to have anything 
they wanted to eat, and of course they 
wanted the very best that could be had. 
The butcher's bill was eHminated at one 
fell swoop, and that was the largest item 
of the commissariat. They retained a 
good roast for Sunday dinner, and then 
depended upon butter and cheese and 
bacon for fats. A little study of break- 
fast fruits resulted in the choice of 
apples at half the cost of bananas and 
grapefruit, and in the substitution of 
stewed fruits, now and then, for fresh 
ones. It was found possible to make 
quite a saving in the choice of their 
vegetables. Sugar, which had gone in 
enormous quantities for fudge and kin- 
dred purposes, came to be looked upon 
more as it had in the days of the parents' 
childhood, and desserts, of which this 
family were especially fond, were made 
the subject of a close and profitable 
investigation. 

When it came to clothes, these people 
thought, at first, that no difference 
could be made, until the daughter of 
the house quoted, "It isn't doing with- 
out things that hurts — it is keeping up 
the bluff." 

"I don't know whether the bluff is 
worth keeping up," said the mother, 
and then, for the experiment's sake, they 
entered into an agreement to do away 
with everything included in that idea 
of "keeping up the bluff," those ex- 
penditures made partly from the love 
of ease and comfort, and with a weather 
eye to the neighbors' opinions. It is a 
queer thing, this concession to what 



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THE BOSTON COOKING-SCHOOL MAGAZINE 



people say. Seeing certain economies, 
the worst remark that is likely to be 
made is that the Smiths have been 
living too extravagantly, and are having 
to mend their ways. If this is true, as 
very probably it is, why resent it? If 
they go still farther and observe, "It is 
what I knew they would come to," why 
resent that, or even worse insinuation? 
If our neighbors are wiser than we, so 
much to their credit; and if they cast 
reflections upon us — well, a little analysis 
of that word * 'reflection" will convince 
us that the unkind word and the thought 
behind it are greater evils than the 
shadow they may cast upon us. Our 
one affair is literally to attend to our 
own business, and what people may 
say depends for its importance exactly 
upon the importance we give it in our 
own minds. It looms very large with 
us, if we allow it to — to the world out- 
side, it is but a matter of casual remark. 

Well, this elimination of "the bluff" 
proved the keynote of the entire matter, 
because it was seen that so veiy many 
of the luxuries depended for their 
largest value upon the fact that others 
indulged in them. Entertainments were 
reduced to a minimum; recreations were 
brought to a simpler plane; articles of 
dress were not discarded simply because 
they had become passe, but were re- 
modeled and altered at home, and one 
radical member of that family wore 
shirtwaists and plan skirts on all 
occasions, with such an air that she 
actually gave a distinction to her cos- 
tume. 

The telephone ! Do we really need it, 
or is it here for purely social reasons? 
The small members indicated . their 
willingness to run errands, and it was 
thought that, sometimes, purchases 
made over the phone, because it was 
an easy way, would not be made at all, 
if they involved a trip down tow^n. 



True, the phone was constantly in use 
for Marion, but she said that if her 
young friends could not take the trouble 
to come, or send a messenger when they 
wished to communicate with her, she 
didn't feel like keeping a telephone for 
their convenience, only, she added 
falteringly, 'Tt always sounds so kind 
of horrid when Central says 'That phone 
ha? been dicontinued.' " 

"Bluff'" commented the small boy, 
so after that month there was no longer 
the peremptoiy tinkle of the phone in 
that house. The question of electric 
lights met a similar disposal. 

In a nutshell, it all meant the fore- 
going of modern conveniences for that 
family, until such time as they could be 
really afforded, and it was a brave 
example that many in these days need 
to follow. Not one item of this whole- 
sale renunciation was large — some sav- 
ings were so small as almost to seem 
trifling, but the sum total large! 3^ justi- 
fied the experiment. The heavy burden 
was lifted from the man of the house, 
and because of it he became cheerful 
with his children in a way they had 
almost forgotten. A certain moral fibre, 
which is being developed in the younger 
members of the family, is the attempt 
at a mutual helpfulness, which has re- 
placed their former irresponsibility, and 
the healthy zest that comes with 
economic independence seems better 
worth while than the easy pleasure 
purchased at the price of their father's 
perplexity. The outcome is sure to be 
good. There will be the requisite mar- 
gin for business expansion, which means 
the interest of the family as a group, 
and the individuals working together 
for a common cause will have acquired 
pleasantly and happily those habits of 
thrift that, otherwise, must have been 
won — if won at all, through the stern 
discipline of defeat and loss. 




The Girl Who Cooked 

By Mary Carolyn Davies 



IT is not easy to bake a cake, and 
stir salad, and drain the potatoes, 
when your brain is just swirling 
with plots and settings and climaxes, 
and when the most fascinating httle 
ideas and fancies keep dancing into 
your mind and fairly crying out to be 
written up into stories. Especially if 
the writing of them means, possibly, 
college in the fall ; and not writing them 
means, certainly, no college. 

And, besides. Nan hated cooking, 
anyway. At least, she had hated it 
before. It was Nan's proud boast that 
she never in her life did anything she 
didn't want to. Her method, you see, 
was that as soon as she found she had 
to do anything, she immediately set 
about wanting to. 

It wasn't easy for Nan to be spending 
her summer over the cook-stove and 
the ironing board. That summer — 
why the very thought of it had borne 
her triumphantly through the rough- 
nesses of her year as backwoods ''school- 
marm." "Never mind," she would say 
gaily, as she tossed her head to keep 
back the tears, "Just wait till summer. 
Then, I'll be doing my own, own work. 
Oh, the stories that I can write — next 
summer." 

Three of "the girls" from their near-by 
schools, had ridden over to say Goodbye, 
as Nan left, radiant, the day school 
closed. 

"Be sure to tell us all about your 
writing, Nan," they called out. 

"Don't forget to let us know every 
check you get." 

"Good luck, Nan. College next fall." 
were the last words she heard as the 
tr^n pulled out. 

College next fall? Yes, if hard work 
could bring it. With the study she 
meant to put in at the hbrary, and the 
stories she had planned to do, she knew 
she could "make" college. It would 



mean giving up everything ; no vacation 
fun for her, but a steady grind at her 
writing. But for college. Nan could 
sacrifice anything. 

But when she got home, her plans 
went very badly "a-gley," indeed. No 
sooner had. she flown into the house, 
dashed wildly at her mother, and her 
brothers and sisters of varying ages and 
freckle-faced dirtiness, in the midst of 
the kisses and fun, and home-again 
gladness of it all, than they began telling 
her how needed she was. 

It was good, good to be one of the 
home band again — not to be "the school- 
marm," and a pattern for the com- 
munity any more, but to be just Nan, 
to find her old place waiting for her 
just the same. 

She was longing for a chance to tell 
her mother all her summer plans, — how 
she would have her regular hours foi 
work, writing out under the cherry trees 
in the little nook where she used to 
study her Virgil, — how she would read, 
and study up on short-story structure 
and methods, and all the hundred and 
one plans she was so eager to begin. In 
her enthusiasm, she could scarcely follow 
the conversation. 

Conversation at the Little Brown 
House was of a three-ring circus variety 
invented by Nan and the others, destined 
to get the most said in the least time. 
Everyone talked at once, and you 
listened to whichever interested you 
most. Everybody cheerfully inter- 
rupted everyone, and a family talk was 
the j oiliest, happiest - hearted affair 
imaginable. 

"Nan," her mother was saying, "I'm 
so glad you're back, and can take hold 
of things. I've let the housecleaning 
go, and I'm behind in the sewing, and — " 

"O Nan," Ted broke in, "I want you 
to coach me in Algebra this summer. 
You know I flunked." 



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THE BOSTON COOKING-SCHOOL MAGAZINE 



"And now you can make my summer 
dresses for me, Nan," broke in "Lolli- 
pops," and teach me to embroider." 

"We've just been waiting for you to 
get here. Nan," her mother repeated, 
relief in her tone. "I had to keep up, 
some way, till you came." 

No one waited for Nan to make any 
reply, and no one noticed the white 
look of dismay in her face. It was gone 
on the instant, and Nan was laughing 
over Ted's telling of one of the twins' 
pranks. 

In some wireless fashion the news 
had got round the neighborhood that 
Nan was home. For anyone to say 
"Nan," was as much as saying, "Fire, 
Fire." Everyone dropped whatever was 
to be done, and made a grand rush for 
the Little Brown House. 

Nan welcomed them all, from fat, 
homely Mother Bagley, to the Trum- 
bull babies. The doorbell and the 
telephone kept up a merry carol, and 
"Hello Nan" echoed everywhere. 

In all the merry chaos of talk and 
laughter, it seemed to Nan as if every- 
body said something about how nice 
it was that she had got home, and could 
"take hold of things," and give her 
mother a rest. 

"I wish I had a daughter like that. 
You're a lucky woman, Kate," her 
mother's chum told her, and Nan, 
overhearing, flushed. 

"But I can help more by working at 
my ov/n work," she thought passionately; 
''Anyone can sweep floors and cook." 

It was not until the supper dishes 
were out of the way that Nan could 
snatch a moment to think out this 
problem that had come to her. 

Then she ran lightly out to her own, 
little corner of the world — the little 
nook under the old cherry tree, where 
she had fought out all her girhsh battles. 

There, all alone in the sunset, she 
faced her problem squarely, and had 
all the bitterness of her own little 
Gethsemane. 

"I can't give it up," she moaned, 



"It's my own, own work. And it 
means — college. I can't waste my 
splendid summer just doing other 
people's comers." She lifted her head 
to the sunset hills. "A girl must live 
her own life, and choose her own life- 
work." Impulsively she threw her arms 
around the old tree, and laid her face 
against it. 

"O what ought I to do?" she sobbed. 

But all the while, she knew what she 
would do. 

She had a little motto of her own that 
had steadied her hand sometimes, and 
she quoted it now, ruefully, through her 
sobs, "When in doubt, do the hardest 
thing." 

"Well," she straightened her slim 
figure, and stood out proudly, "here 
goes." 

It wasn't a very poetical surrender 
to duty, but she meant it. She marched 
steadily toward the house, stopping at 
the little spring to splash cold water 
into her eyes, and luring all the twinkle 
back. 

She remembered how^ scornfully one 
of the girls at High used to say, "Any- 
body can give in, but it takes a hero to 
give in as if he liked to do it." 

She flashed up to the porch, and was 
immediately taken possession of by 
every occupant of it. "Wait until the 
newness wears off," she laughed, "then 
I won't be so popular." 

"Where have you been, daughter?" 
her mother smiled up at her affec- 
tionately. 

"Having a little think-fest all b}^ 
myself, muz," Nan answered, cheerily, 
"Will you tell me just what 3^ou have 
for breakfast, and how you cook it? 
You know I don't know a thing about 
cooking — but I'm going to." 

So that was how Nan came to be 
cooking dinner on this busy Saturday, 
while the tiny birds, bursting their 
throats with joy, and the lure of sum- 
mer, called to her in vain. 

She was tired, tired, body and soul. 
She was always tired nowadays, just 



THE GIRL WHO COOKED 



203 



as tired in the morning as when she 
tumbled into bed at night. But no 
one knew. 

She and the alarm clock had a little 
dispute every morning. The alarm 
clock always won. She had put her 
hand to the — stcve-lifter, and she would 
not turn back. 

This was the tiredest day of all. The 
kitchen was littered up with everybody, 
and Xan was trying to thread her way 
through the laughing, quarreling chaos, 
to the culmination of dinner. 

"Say, Nan," suddenly demanded Ken- 
neth, sitting up straight, and looking 
over at her, "why don't you ever write 
any stories any more?" 

Nan tossed back her head, and 
laughed, holding up the dripping dough- 
nut on the fork, and turning her fire- 
flushed face upon him. 

"Stories I" she cried. '*0h — those 
beans are burning!" When she had 
rescued the beans, and put in a new 
panful of sizzling doughnuts, she turned 
again, and waved her arm tragically 
over the scene. 

"This is why," she announced, dra- 
matically. *Tt's better to live stories 
than to write them. Ke-Ke." she quoted 
blithely. 

"Yes," agreed "Ke-Ke," "but, gee! 
sis, your stories are corkers." 

"Thank you, gentle reader," she 
curtsej'ed, and, like Thackeray's heroine, 
went on cutting bread and butter. 

Nan had tried, for a while, to ser\"e 
two masters. She had hoped to write 
in the corners of the day, but she soon 
found that her days were largely circular, 
and that comers were a non-existing 
quantity. 

Also, she discovered that stories and 
cooking do not mix. If she ran to her 
notebook to jot down one of those 
faintly fugitive ideas, everything in 
sight would bum and boil over and 
mutiny. And when she would cuddle 
up in the lap of Fancy all by herseh for 
a moment, it was surprisingly difficult 
to imagine what the girl did next, or 



to describe even a sunset. Then, just 
when her pencil would get in tune with 
things, and she would feel the glow of a 
well-turned sentence, "Nan," someone 
would call, and the Httle, maddeningly 
intrusive tasks would begin all over 
-again. 

Finalh', she gave in to the great god, 
Work, and locked up her pathetic httle 
writing desk. She shut her eyes, and, 
standing mider the old cherry tree, 
threw the key just as far as she could. 
Then she put all her heart into feeding 
the family, and sewing buttons on them, 
and dimpling out at the world in general. 

And nobody even guessed about the 
slender httle key she had thrown away, 
and the locked-up place in her heart. 

When any of them spoke of her 
writing, she turned them off gaily, as 
she had Kenneth, toda^'. His reminder 
had opened the old sore for a moment, 
but before dinner was over, she was her 
own cheery self again. 

A httle later, the twins plunged in 
with the mail, to where Nan, arms in 
the steaming dish-water, was singing 
away. 

"There's a letter for you," came their 
two-fold shout, "Open it quick. Nan!" 

Nan's letters were an advent to the 
whole household, as much to be shared 
as a box of candy. 

Laughing, she wiped her hands on 
her apron, and, puUing out a hair-pin, 
ran it imder the flap. Out of the 
envelope dropped a clipping. 

"The letter's from Pauline, the school- 
ma'am in the next district," she an- 
nounced happily, and, perching on the 
table, read out the droll, joUy epistle. 

In the middle of a sentence she stopped, 
"M — m," she skipped, and then started 
reading again, halfway down the next 
page. 

Nobody noticed the omission except 
her mother. Mothers always notice 
things. 

Nan's mother had confided to her 
best friend, the day before, "You never 
know your children are growing up. 



204 



THE BOSTON COOKING-SCHOOL MAGAZINE 



Nell, till they first stop showing you 
their letters. Then you suddenly realize 
that they're not your little boys and 
girls any longer, but young folks with 
an individual life of their own. Nan 
always tossed her letters over to me, 
as a matter of course, before she read 
them or after, it made no difference. 
But now — It's foolish of me to mind, 
of course." She had laughed at herself, 
but she did mind, all the same. 

Nan had not dared show her mother 
the girls' letters this summer. They 
were too dangerously besprinkled with 
gay little references and questions about 
Nan's writings and checks — and Nan 
would not, for worlds, have had her 
mother know what she was giving up. 

That night in her room Nan read 
again the page she had skipped. 

"I suppos:e you are too busy with 
stories, and big things to be interested 
in it," Pauline said, "but I'm enclosing 
a clipping I noticed in the Homemaker's 
Magazine. You said you were doing 
some cooking, didn't you?" Then she 
went on to ask about Nan's stories and 
checks. 

Nan picked up the clipping. "A 
Contest! First prize, three hundred 
dollars," she gasped. "And for a cook- 
ing article," she read on farther, "telhng 
the experiences of an amateur, and what 
she learned. Well, I certainly ought 
to be able to give a heart-felt experience 
talk." She laughed at a sudden vision 
of her soda-less biscuits, surplus-salted 
rice, and a few other of her strikingly 
original versions of culinary prowess. 

"And that's something I could scribble 
at in odd minutes — no, half -minutes," 
she corrected. "Dare I? Of course, 
I'd never win any of the prizes, even the 
least, last, tiny one. But— I've half a 
mind to try. Shall I?" She remem- 
bered the man, who, with a cake in his 
hand, stood so long before the oven 
door saying, "Shall I, or shan't I? Is 
it time, or isn't it? She loves me, she 
loves me not," that the oven got cold; 
and she determined to decide at once. 



She shook a quarter out of her bank, 
and balanced it tentatively in her fingers. 
Nan believed in tossing up. "Of course, 
I don't always do what the coin says," 
she explained ingenuously, "but I always 
find out, when it comes up heads, 
whether I wanted it tails or not." 

She put her head on one side judi- 
ciously. "Heads I write it, tails I 
don't." 

The coin flashed in the air, and came 
down — tails. "Oh, but, I wani to," 
she cried out, sudden disappointment 
in her tones. 

Then, "Two out of three," she 
dimpled, and tossed again. Heads it 
was and she gravely accepted the 
decision. 

It wasn't until late the next day that 
she began the important article. Then 
it was launched by a paragraph on a 
piece of wrapping paper, hastily jotted 
down, in the kitchen. Every day, 
between courses, she would add a few 
sentences, and all the fun and blunders 
went into it, as they occurred. 

Nan kept her little secret to herself; 
if it came to nothing, she didn't want 
anyone to be disappointed. She wasn't 
at all sure of finishing. Besides, she 
shrank in a perfect agony from discussing 
her writing or hearing anyone speak of 
it. They had always laughed at Nan 
for her sensitiveness about her "scrib- 
blings." She could not stand to hear a 
line of hers read aloud, and to reduce 
her to an agony of embarrassment, one 
had only to quote a phrase. 

Her article was nearly finished now. 
She did not want to send it without 
telling her mother about it. For several 
days she fenced for openings, she tried 
to introduce it naturally, but each time 
cowardice overcame her. At last, she 
resolved grimly to shut her eyes and 
fall in, the way she had learned to dive. 

She marched boldly into her mother's 
room, feeling the pulse in her throat 
throbbing so wildly that she could 
hardly breathe. 

"Mother," she began, "I have some- 



THE GIRL WHO COOKED 



205 



thing I want to tell you." 

"Yes, dear," her mother looked up 
encouragingly, from the rompers she 
was making. 

"It's," — Nan's courage was oozing — 
"I — you see — I wanted to tell you before 
I did it — I wanted you to know first — " 
Nan stopped, overcome by confusion. 

The look of puzzlement on her mother's 
face suddenly changed. "Why, Nan," 
she cried, horrified, "Surely it's not — 
You're not thinking of getting married, 
are you?" 

"Oh, no, muz! No, wo," protested 
Nan, in terror. "It's only, don't you 
see — I've been trying to write a cooking 
thing, for a prize." And she told her 
all about the precious contest. 

"Well, I am reUeved," her mother 
smiled. "But, Nan, next time you 
write a story, don't scare me into ex- 
pecting an elopement, or a confession 
of crime. May I see it?" 

The ordeal over, Nan's story sailed 
on to a magnificent close. It was 
cleverly done. And yet, when she 
rounded out the last sentence, she was 
not satisfied. There was so much more 
to tell. She hadn't dreamed of the 
romantic possibilities in cooking. 

"Now, tomorrow," she thought, "I 
will copy it, and get it all ready to send." 

But tomorrow brought a dismaying 
quantity of extra work, and the next 
day and the next sped by without a 
minute free from house cares. It was 
getting dangerously near the closing 
day of the contest. 

Saturday, they were going to have a 
picnic, "a regular cracker jack of a pic- 
nic," Kenneth characterized it, and it 
had the usual sandwich-cake-salad-pack- 
ing prelude the evening before. 

As Nan had her tired hand on the 
electric switch, going to bed that night, 
her calendar glared steadily and accus- 
ingly at her. She saw the date, and 
gasped. 

Tomorrow was the last chance for the 
contest. 

Was it worth the sacrifice, she asked 



herself. She had no chance of winning 
a prize anyway. "Aw, don't be a 
piker," she seemed to hear Kenneth's 
boyish voice. That decided her. 

"I'll stick it out," she said. "I'll 
cross the tape, now that I've come this 
far, even if I am the last one in the race." 

Next morning she laughed off the 
protests, and packed off all the others 
to the picnic, then drew a long breath 
of rehef. Now she could settle down 
to work. 

Laden with her fountain pen, paper, 
and three sofa cushions, she fared forth 
right joyously to her own corner under 
the cherry trees, stood there a moment, 
arms stretched up in sheer abandonment 
of joy to the happy sky, then threw 
herself down on the grass to write. The 
birds seemed to welcome her back and 
the still morning was a balm to her 
cumbered-with-much-cooking soul . 

Her pen flew over the shining pages, 
and when the last line was copied, and 
the finished article folded down and 
slipped into the big overcoat of an en- 
velope, with the return envelope pinkly 
stamped and tucked away. Nan breathed 
a big, big sigh of relief. 

"There, that's done," she whispered, 
"but I won't feel real, real safe till I've 
fed it to that hungry green monster 
across the street," and in another 
moment she heard the satisfying thud, 
as it dropped into the mail -box. 

"Now, I'm never, never, going to 
think of it again," she disciplined herself, 
for I'm not going to feel disappointed. 
I'd better bake up some pies for to- 
morrow, and gel some hominy on to 
cook." 

So, ushered in by Cream of Wheat 
and griddle cakes, day after day went by. 

Nan had forgotten her manuscript — 
in the daytime. For the first week or 
so, sometimes at night, she couldn't 
help wondering if — But she always shut 
her eyes tight and stopped short at that 
point. 

Vacation was nearly over. Nan had 

(Continued on page 238) 



206 



THE BOSTON COOKING-SCHOOL MAGAZINE 



THE 

BOSTON COOKING-SCHOOL 

MAGAZINE 

OF 
Culinary Science and Domestic Economics 

Subscription $1.00 per Year Single Copies, 10c 
Foreign Postage : To Canada, 20c per Year 
To other Foreign Countries, 40c per Year 

TO SUBSCRIBERS 

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

Please renew on receipt of the colored blank 
enclosed for this purpose. 

In sending notice to renew a subscription or 
change of address, please give the old address 
as well as the ?iew. 

In referring to an original entry, we must know 
the name as it was formerly given, together with 
the Post-office, County, State, Post-office Box, 
or Street Number. 

Statement of mutter ship and uianagetnent as reqziired by 
the Act of Congress of August 24, jgi2. 

Editor: Janet M. Hill. 

Business Managers: R. B. Hill, B. M. Hill. 

Owners : 

B. M. Hill, Janet M. Hill, R. B. Hill. 

372 Boylston Street, Boston, Mass. 

published ten times a year by 

The Boston Cooktng-School Magazine Co., 

372 Boylston Street, Boston, Mass. 

Entered at Boston Post-office as Second-class Matter 



When Come the Evil Days 

We who look backward, who the long way know 
Would we our bitter wisdom dare bestow 

On those whose eyes look forward, self-de- 
ceived, 

Blest in believing all we once believed? — 
Would we have springtime fear the winter snow? 

We who have seen the way the roses go, 

Were happy while we watched the brief buds 

grow: 
Let us be silent, we the oft bereaved, 

We who look backward! 

Barren the fields they seek with hope aglow — 
There oft we sowed the seed that did not grow. 
How oft we wept the harvest slender-sheaved, 
Now we weigh dreams against the things 
achieved. 
Oh we could speak! But dare we rob them so — 
We who look backward? 

Stokely S. Fisher. 



INTEREST IN WORK 

THAT interest in one's work or 
calling is essential to successful 
achievement is a trite and common say- 
ing; and, yet, the fact must be kept con- 
stantly before us. Children, we say, 
must be interested in their studies and 
books or they fail in approved attain- 
ments. Right here is to be seen the 
difference between the old and the new 
education. To-day the natural activi- 
ties of the child are given employment. 
He is kept busy in doing what he wants 
and likes to do. He is lead and directed 
rather than forced and driven. Culti- 
vation and training are encouraged along 
lines of natural tastes and tendencies. 
Efficient life work points to the spirit that 
inspires the best educational thought of 
the day. 

Is not lack of interest and earnestness 
on the part of women, in the daily routine 
of life the main cause of many a failure in 
housekeeping or home-making ? And may 
not this fault, if fault there be, be due 
largely to the old time ways of training 
for efficient practical life? We must 
catch the spirit of betterment in the 
ways of Hving and make haste to adapt 
ourselves to the new conditions. It is 
the duty, rather the privilege, of every 
one to cultivate an interest in his work. 
"Whatsoever thy hand findeth to do, 
do it with thy might" is good advice, 
and sound philosophy. We admire the 
man who is enthusiastic and in earnest 
even though he plead a poor cause. But 
a lively interest in one's work and calling 
tends to lift the meanest of tasks from 
the sphere of drudgery to that of useful 
and noble service. The employee, who 
can say he just loves his work, will not be 
compelled, in all likelihood, to ask for an 
increase in wage. 

RESERVED STRENGTH 

A MOST pitiable object is the per- 
son who can not amuse and enter- 
tain himself, who is helplessly dependent 
on others for active occupation and 



EDITORIALS 



207 



amusement. Often he becomes an un- 
pardonable bore or nuisance. Internal 
resources are a treasure most persons 
may possess. Children should be taught 
early and late, in season and out, to 
occupy and amuse themselves, to acquire 
steadily a fund of resources from which 
they may, unconsciously, draw to tide 
over, otherwise, many a bitter idle hour. 
And we have so many objects to in- 
terest and incite to constant, active life, 
that idleness would seem well nigh im- 
possible. There are tools and work, 
games, books and music, also all out-doors 
with almost countless subjects of attrac- 
tion and delight; and there is the silent 
hour for thought and meditation, so 
inestimable in value to many; for "out of 
silence comes thy strength." Surely the 
means and sources for storing up re- 
sources at self-command are inexhaustible. 
The failura to attain must come from 
improper instruction in early life. The 
cultivation of natural, instinctive inter- 
ests have been neglected or misdirected. 
Anyhow we have come to realize that 
the idle and indolent are a burden to 
carry; while for the common loafer 
society has no use. 

CONTENTMENT VERSUS SATIS- 
FACTION 

DOES the church teach that a man 
should be satisfied with his present 
condition, no matter what that condition 
may be? Long hours, short wages, un- 
sanitary workshops, unhealthy homes, 
uneducated minds? Nothing could be 
farther from the truth. The whole trend 
of its teaching is in the opposite direc- 
\ tion. Some men are sneeringly saying 
j that the Church teaches submission, and 
I that, therefore, it is an obstacle in the 
jway of real progress. I want to point 
out the difference between being "con- 
'tent" and being "satisfied." The Bible 
jcxhorts men to be content. It does not 
teach that they are to be satisfied. 
I There is a great difference between the 
two. St. Paul said that he had learned, 
in whatsoever state he was, "therewith 



to be content." He had learned how to 
make the best of things as they were. 
But in the same epistle he added: "Not 
as though I had already attained, either 
were already perfect. This one thing I 
do: forgetting the things which are be- 
hind (the successes and the failures), I 
press on." He was content, but not 
satisfied. 

Satisfaction is derived from the Latin 
words "satis" and "facio," which mean 
making or having enough. Content- 
ment is from the Latin "contineo," which 
means to contain, or to hold one's self 
together. 

Contentment lies in one's self. Satis- 
faction is derived from external objects. 
Contentment means the enjoyment of 
what one has, but it does not imply that 
one has reached the ideal. It is not in- 
difference or laziness. It does not de- 
moralize character or hinder noble aspir- 
ations or brave endeavor after improve- 
ment. 

It does mean, however, that one is self- 
contained, — the master of one's self. 
No man can reach out after better and 
higher things until he has conquered 
himself. Solomon, the wise king, once 
said, "He that ruleth his spirit is greater 
than he that taketh a city." 

And so the Church is with the toiler in 
his struggles after better things. It does 
not teach that a man must be satisfied. 
It does teach that a man hould learn to 
be content,— and so does common sense 
teach it. — Rev. Charles Stelzle, in the 
Presbyterian Advance. 



THE statement of Irene E. MacDer- 
mott of Pittsburg, at the National 
Education Association, held recently in 
Salt Lake City, is worthy of notice. 
"Education," she declared, "ought to be 
made so to increase efficiency that em- 
ployers will voluntarily raise wages. 
Education is more effective in preventing 
immorality among girls than a minimum 
wage." Apropos of Miss MacDermott's 
statement, the writer remembers how, a 



208 



THE BOSTON COOKING-SCHOOL MAGAZINE 



few months ago, while passing through 
one of our large department stores in 
company with an assistant manager talk- 
ing on the subject of morality and wages, 
the manager suddenly stopped and, 
pointing to a young girl back of a parcel 
counter, said, "Watch her tie up that 
bundle." The girl und:r observation 
had cut off a piece of wrapping paper 
twice the needed length ; then she placed 
around the bundle three times the amount 
of twine necessary, taking for this simple 
operation more than enough time and 
keeping the customer waiting. While 
she worked she was chewing gum. 
"That's what we're up against," said the 
manager, — "inefficiency, wastefulness. 
That girl has been shown how to tie up 
bundles, but she simply doesn't care how 
much she wastes. Tell me how we can 
afford to pay such help more than we do ? 
We'd gladly pay more if she were worth 
more." 



The ability to be alone without being 
lonely is a good index of character. The 
summer gives opportunity to almost 
every one for the testing of ability in this 
direction. To judge from appearances, 
the world is not big enough to make 
such experience possible, or there are 
few people who really want to get off by 
themselves, or in making the effort so 
many congregate in favorable places 
that the very effort defeats itself. Few 
sights are more depressing than the sight- 
seers abroad who herd it through art 
galleries and the pleasure-seekers at 
home who fill the wide porches of the 
summer hotel. Being alone is what they 
seem to dread and avoid. They come 
to nature for rest and peace, and bring 
the very associations that made them 
need a change. What would often do 
the most good would be a temporary de- 
sertion by every one from every one else. 



AN OBJECT 

The reader of a culinary journal should 
not expect to find in each issue absolutely 
new recipes or items that premise sure 
cure of all household perplexities. New 
ideas are desirable and always to be 
sought for, but other matters are also 
to be esteemed. Interest in one's work 
and occupation is to be kept up; in- 
centives to higher efforts are to be wel- 
comed ; in a word, we need constant inspi- 
ration, in order to attain the best 
results in any occupation. Information 
as to what others are doing, or up-to-date 
knowledge is quite essential to good 
every day workmanship as well as to all 
future progress or betterment. In these 
ways the household publication should 
be found helpful. 



Why should the average country girl 
be more adapt in manipulating things 
outside than inside the house, unless it 
be that she has been humored and trained 
in that way? Far too frequently it, 
seems, in the country home, the mother 
does the cooking and the house-keeping, 
while the daugher drives the horses. 



That which we hear is nothing new, 
but the old truth uttered in the new 
accents of faith. There are no new 
heavens overhead, but the old heaven 
better understood. There is no new 
earth under our feet, but the old earth 
better known. There is no new revela- 
tion, specially made, but the unending 
revelation, newly read. — G. B. 



"Get leave to work 
In this world, — 'tis the best you get at all 
Get work ! Get work ! 
Be sure 'tis better than what you work to get. 



Senator Hoar once had a dear friend 
ill with appendicitis and was becoming 
uneasy, when a letter announced joyfully 
that the surgeons had declared the ill- 
ness not appendicitis, after all, but acute- 
indigestion. "That is good news," 
said the senator. "I rejoice that the 
difficulty lay in the , table of contents , 
rather than in the appendix." — SaU | 
urday Evening Post. 




SLICES OF LEMON AND ORANGE FOR TEA 



Seasonable Recipes 

By Janet M. Hill 

T N all recipes where flour is used, unless otherwise stated, the flour is measured after 
-^ sifting once. Where flour is measured by cups, the cup is filled with a spoon, and a 
level cupful is meant. A tablespoonful or teaspoonful of any designated material is a 
LEVEL spoonful. 



Oyster Chaudfroid 

(Hors d'Ouevre) 

USE large oysters ; take one or two 
for each service. Set them over 
a quick fire and shake the pan 
occasionally, until the liquid around the 
oysters is heated to the boiling point; 
cover, and let simmer about three min- 
utes. Drain the oysters and let chill on 
or near ice. Have ready one cup of 
aspic jelly, made of three-fourths a cup 
of chicken broth, seasoned with celery, 
carrot and onion, and one-fourth a pack- 
age of gelatine, softened in one-fourth a 
cup of cold water, also half a cup of thick 
mayonnaise dressing. When the aspic 
is quite cool but not "set", beat it very 
gradually into the mayonnaise. Use 
this aspic mayonnaise to coat the chilled 
oysters. Set on ice to become firm; set 
a ring cut from an olive on each oyster, a 
figure cut from a pimiento in the center, 
then cover with a Httle half-set aspic 
(without mayonnaise) to keep the decor- 
ation from drying. Serve, on rounds or 



ovals of toasted or fried bread , before the 
soup or in place of it. 

Small Bouchees, Caroline 

Bake chou paste (cream cake mixture) 
in small, round or oval shapes. Cut off 
the tops (when cold) and fill with hard- 
cooked eggs, cut in small, neat cubes, 
and truffles, cut in the same way, mixed 
with mayonnaise dressing. Serve as an 
appetizer. 

Roulettes 

Have read}^ thin slices of oatmeal, 
Graham or Boston Brown Bread, with 
crusts removed. Spread these with 
chopped and pounded chicken or ham 
(or both) mixed to taste with anchovy 
paste and chopped capers. Roll each 
slice neatly, butter the outside of each 
roulette lightly, then roll half of them in 
chopped parsley and the other half in 
chopped white, or sifted yolk of egg. 
Serve as an appetizer at dinner, luncheon 
or high tea. 



209 



210 



THE BOSTON COOKING-SCHOOL MAGAZINE 



Caviare in Tomato Cups 

Select small bright red tomatoes of a 
uniform size. Peel and scoop out the 
centers and sprinkle the insides lightly 
with salt. In each set a teaspoonful of 
cavieLve seasoned with a few drops, each, 
of onion juice, and lemon juice and a 
generous sprinkling of paprika. Finish 
with a quarter a slice of hard-cooked egg. 
The tomatoes should be very small and 
both tomato and ca^Hare be thoroughly 
chilled. Serve as a hors d'oeuvre. 



mm ^ 




^^ 





SAUTED SWORD FISH 

Deviled Almonds (Belle Reece) 

Blanch two ounces of almonds and, at 
once, cut into shreds; saute a light brown 
in clarified butter or in olive oil or let 
brown in the oven; add half a tablespoon 
of Worcestershire sauce, half a tablespoon 
of chutney, one gherkin, cut in shreds, 
and a few grains of cayenne, mix thor- 
oughly and serve on rounds or ovals of 
toasted or fried bread. If toast be used, 
butter it while hot. Serve as an appeti- 
zer at the beginning of meal or as a 
*'bon?ie boiiche' at the close. 

Black Bean Soup 

Let one pint of black or dark red kid- 
ney beans soak in cold water over 
night; drain, wash in cold water and 
rinse and drain again. Set to cook in 
two quarts of cold water; add an onion, 
two branches of parsley and let simmer 
until the beans are soft, adding boiling 
water as needed. Press the beans through 



a sieve ; add two teaspoonfuls of salt, half 
a teaspoonful of paprika and, if desired, 
a cup of tomato puree. Heat the soup to 
the boiling point. Beat one-fourth a 
cup of butter to a cream, and gradually 
beat in two tablespoonfuls of flour; dilute 
with a little of the hot soup, stir until 
smooth, then return to the soup kettle 
and let simmer fifteen minutes; skim as 
needed. Serve a slice of lemon and a 
slice of hard-cooked egg in each plate of 
soup. Pass croutons with the soup. 

Tuna Fish Cakes 

For a small family let a can of Tuna 
become very hot in boiling water; open 
the can, drain off the liquid and turn the 
fish upon hot dish; serve with plain boiled 
potatoes and drawn butter sauce, to 
which chopped pickles or hard-cooked 
egg has been added. The next day, or 




BLACK BASS 



SEASONABLE RECIPES 



211 



the day thereafter, reheat the potatoes in 
boihng water, drain and mash; add the 
remnants of the fish, picked fine, and the 
sauce, mix thoroughly and shape into 



Have ready hot, mealy, baked potatoes; 
empty pulp from the skins into the dish 
and mash with a wooden spoon or plated 
fork; add butter, hot cream and^enough 




BAKED BLUEFISH, BREAD DRESSING 



small fiat cakes; pat these in flour, then 
saute in salt pork or bacon fat, first on 
one side and then on the other. 

Sauted Sword Fish 

Cut a slice of sword-fish in triangular- 
shaped pieces, dip in egg and soft, sifted 
bread crumbs and saute in fat from salt 
pork. Set around a mound of mashed 
potato and pipe mashed potato between 
and above the pieces of fish. 

Mashed Potatoes 

Cook pared potatoes in boihng, salted 
water until tender; drain, sprinkle with 
salt and let stand, partially covered, on 
the back of the range a few moments. 
Keep the saucepan hot on the stove, 
turning the potatoes into another dish if 
necessary; press the potatoes through a 
"ricer" into the saucepan; make a place 
free of potato on the bottom and turn in 
a little sweet milk and watch until it 
boils; add salt and butter as needed, beat 
with a sHtted, wooden spoon until light 
and creamy. Serve at once. 

Paprika Potatoes Served with Fish 
Chops, Etc. 

This dish may be prepared at the din- 
ner or luncheon table in the chafing dish. 



paprika to tint them dehcately yet notice- 
ably. The potatoes when done should 
have the consistency of soft, mashed 
potatoes. 

Baked Bluefish 

The fish used in the illustration was a 
bluefish weighing about five pounds. 
Other sea fish or black bass may be pre- 
pared in the same manner. As thus pre- 
pared every morsel sent to the table is 
edible and the dish presents a much more 
attractive appearance than when the 
fish is sent to the table whole. Remove 
the head of the fish, then cut down both 
sides of the back and remove a narrow 
strip of skin with fins attached; remove 
also a strip from the front of the fish in 
the same manner, then loosen the skin 
below the head from the flesh, grasp 
the skin with the fingers of the left hand 
and, keeping the back of a knife against 
the breadth of the fish or the edge against 
the skin, push and pull the skin from the 
flesh on both sides; now cut the flesh 
from the bones on both sides, leaving as 
little flesh on the bones as possible; re- 
move any single small bones that may 
remain near the head of the fish; wash 
and wipe dry. On a fish sheet of suitable 
length — the cover of a tin cracker box 



212 



THE BOSTON COOKING-SCHOOL MAGAZINE 



with edges flattened answers the pur- 
pose — set in a baking pan, lay two or 
three thin shces of fat salt pork, on these 
set one piece of the fish and above dispose 
a layer of bread dressing; on this set the 
other piece of fish ; add bits of pork above. 
Let bake about forty minutes, basting 
with fat, salt pork fat, milk, cream or 
tomato sauce. When baked remove the 
bits of pork from the top, spread on 
three-fourths a cup of fine cracker crumbs 
mixed with one-fourth a cup of melted 
butter. Return to the oven to brown 
the crumbs. Lift out the tin sheet and 
with a spatula push the slices neatly on 
to a platter. Garnish with slices of 
parsley and lemon. Serve drawn butter 
or Hollandaise sauce in a bowl. 



suitable for individual service. Cut out 
a piece around the stem end. Season 
inside with salt and paprika. Have fillets 
of salt or fresh water fish of a size for in- 
dividual service. Roll these in melted but- 
ter, sprinkle with salt, pepper and lemon 
juice, also, if desired, a few drops of onion 
juice; roll into turban shapes and set into 
the tomato cups. Set the tomatoes into 
an agate baking dish and baste with melted 
butter; bake about ten minutes or until 
the fish is cooked. Serve in individual 
casseroles or ramekins with Hollandaise 
sauce poured over. Cold cooked turbans 
of fish may be set in peeled-and-chilled 
tomato cups (uncooked) with mayonnaise 
poured over. Sauce Tartare may re- 
place the mayonnaise. 




YOUNG CHICKEN, HUNGARIAN STYLE 

Bread Dressing for Baked Fish Young Chicken, Hungarian Style 



Mix together one generous cup of soft 
bread crumbs, one-fourth a cup of melted 
butter, two tablespoonfuls of fine-chopped 
green or red pepper, one tablespoonful of 
fine-chopped or scraped onion, one-fourth 
a teaspoonful, each, of salt and paprika 
and half a teaspoonful of powdered sweet 
basil. Two tablespoonfuls of fine- 
chopped pickles may also be added. 

Fillet of Fish in Tomato Cups 

Select tomatoes of uniform size and 



Separate a young chicken into pieces 
at the joints, and make three portions of 
the breast; dip the pieces in water, then 
roll lightly in flour and saute in fat tried 
out of fat, salt pork. When browned on 
one side turn and brown the other side; 
add about one pint of milk, cover and let 
simmer until the chicken is tender. It 
will probably take about one hour. If 
preferred the chicken may be removed 
from the frying pan to a casserole. The 
cooking may be completed in the oven or 



SEASONABLE RECIPES 



213 




PANNED CHICKEN 



on top of the range. Finish with two 
tablespoonfuls of white wine and a table- 
spoonful of fine-chopped parsley. While 
the chicken is cooking, blanch and cook a 
cup of rice, season with a teaspoonful of 
salt, half a teaspoonful or more of paprika. 
and a grating of nutmeg. If convenient, 
use a pint of chicken broth with about a 
cup of water or tomato puree, in cooking 
the rice. When cooked stir through it 
(with a silver fork) the juice of half a 
lemon and about one-fourth a cup of but- 
ter. Butter a border mold; fill it with 
the rice, packing it solidly. Turn the 
rice upon a flat dish of suitable size. 
Dispose the chicken in the center. Strain 
the sauce, add the juice of half a lemon 
and beat in a little butter. Pour the 
sauce over the chicken. The rice may 
be shaped on the serving dish with a 
spoon instead of in a mold. 

Panned Chicken 

With a strong, sharp knife cut down 



both sides of the back-bone of a young 
chicken, spread out the flesh and remove 
all the internal organs attached to the 
back-bone. Wash the meat, wipe dry 
and set, skin side down, on a rack in a 
baking pan. Lay slices of fat salt pork 
on the meat and set to cook in a hot oven; 
after fifteen minutes reduce the heat, 
cover closely and let bake until tender. 
The chicken should be juicy and not dry 
in the least . Serve with it broiled bacon 
and the liver. Garnish with toast-points, 
dipped in the hquid in the pan, and then 
in fine-chopped parsley. 

Loin Roast of Beef 

The cut of beef shown in the illustra- 
tion is the first beyond the "tip of the 
loin." Wipe with a damp cloth and set, 
skin side down, on a rack in the meat 
pan ; rub over with salt and flour. Set in 
a hot oven to sear over the surface and 
baste each ten minutes with fat in the 
pan or with fat from the top of a dish of 




LOIN ROAST OF BEEF FRANCONIA POTATOES 



214 



THE BOSTON COOKING-SCHOOL MAGAZINE 



soup; dredge with flour after each bast- 
ing. Reduce the heat, after twenty min- 
utes, and let cook from an hour and a 
quarter to an hour and a half or three- 
quarters, as a rare, medium-rare or well- 
done piece of meat is desired. Turn 
the meat when half-cooked. About half 
an hour before removal from the oven, 
dispose around the meat in the pan 
potatoes, pared and cooked fifteen min- 
utes in boiling water. Baste the pota- 
toes, when the meat is basted. At no 
time should the fat in the pan be heated 
enough to bum. Meat cooked at too 
high a temperature is never satisfactorily 
cooked. 

Pie from Remnants of Loin Roast 

Cut the remnants of meat from a roast 



water and set them in regular order on 
the paste; set the paste above the meat, 
letting it rest on the meat and the edge 
of the dish. Bake about half an hour. 

Biscuit Paste for Meat Pie 

Sift together two cups of sifted pastry 
flour, two rounding teaspoonfuls of bak- 
ing powder and half a teaspoonful of salt. 
Cut in one-fourth a cup of shortening and 
mix to a dough with milk (from half to 
three-fourths a cup of milk will be 
needed). Turn on to a floured board, 
roll to coat with flour, then knead slightly 
and roll out as required. 

Currant- Mint Sauce for Roast 
Lamb 

Chop fine a bunch of mint leaves, then 




PIE FROM REMNANTS OF ROAST BEEF 



of beef in very thin slices, and trim off 
all unedible portions. Put the bones, 
gristle, etc., and left over gravy or sauce 
in a saucepan, cover with cold water and 
let simmer an hour or two, then drain off 
the liquid ; in this broth simmer the pre- 
pared meat until tender. It will take 
two hours or longer to render the meat 
perfectly tender. Turn the meat and 
broth into a shallow pie dish and season 
with salt and pepper. Have ready some 
baking-powder biscuit-mixture, rolled 
into a thin sheet ; cut this to fit the top of 
the dish, stamp out some ornaments, 
brush the under side of these with cold 



mix through a tumbler of currant jelly 
softened over hot water. 

Cold Roast Fillet of Beef, 
Jardiniere 

The fillet from the rump of beef weighs 
from two and a half to three and a half 
pounds. To be served cold, it may be 
covered over when set into the oven with 
slices of fat salt pork, instead of being 
larded. Cook as any roast, basting fre- 
quently, but with higher heat, the meat 
being thin. Bake about three-quarters 
of an hour. When cold cut in very thin 
slices, but across the grain and somewhat 



SEASONABLE RECIPES 



215 




COLD ROAST FILLET OF BEEF. JARDLNIERE 



transversely rather than straight across. 
Have ready some cooked cereal, molded 
in a narrow bread pan. The pan should 
have straight sides and be about the 
width of the slices of meat. Set the 
mold of cereal on a suitable dish, brush it 
with white of egg, shghtly beaten, then 
sprinkle with fine-chopped parsley. Dis- 
pose the slices of meat on the cereal foun- 
dation (Socle). Set around the founda- 
tion cold, cooked flowerets of cauh flower, 
quarters of beets and shelled beans. Pipe 
Bernaise sauce on the meat and vegetables . 
Serve as the main dish at luncheon or 
high tea. Hollandaise or Mayonnaise 
sauce may be used with this dish. 

Bernaise Sauce 

Chop, fine, enough mild onion to make 
two tablespoonfuls ; add a slice of green 
pepper, chopped fine, and one-fourth a 



cup of vinegar; let stand on the shelf of 
the range about half an hour, then strain 
through a piece of cheese-cloth, pressing 
out all the juice; meanwhile, add the 
beaten yolks of three eggs and a table- 
spoonful of butter ; set over hot water and 
stir constantly, while adding butter in 
small pieces, until half a cup in all has 
been added. Finish with a tablespoon- 
ful of parsley, chopped exceedingly fine 
and wrung dry in a cloth. If the pars- 
ley be not fine, it will clog the pipe when 
the sauce is set in place. 

Egg-and-Tomato Salad 

Cut hard-cooked eggs in quarters, after 
removing a slice from one end that the 
eggs may stand level. On individual 
plates set slices of ripe tomato with two 
or three heart-leaves of lettuce; on each 
slice of tomato set one of the prepared 




PARKER HOUSE ROLLS 



216 



THE BOSTON COOKING-SCHOOL MAGAZINE 




OATMEAL BISCUIT 



eggs, held together with a ring cut from a 
slice of tomato. Surround with mayon- 
naise dressing. 

Parker House Rolls 

Mix a cake of compressed yeast 
through half a cup of scalded-and-cooled 
milk, then add to two cups of scalded-and- 
cooled milk. Stir in about three cups 
of bread flour. Beat the mixture until 
smooth, cover and set aside out of 
draughts. When light and puffy add 
half a cup of melted shortening, a tea- 
spoonful of salt, a tablespoonful of sugar 
and enough flour to make a soft dough. 
Knead until smooth and elastic. Wash 
the_mixing bowl and butter it ; put in the 



dough, cover and set aside to become 
doubled in bulk. Do not cut down. 
Turn, undisturbed, upside down upon a 
board, Hghtly dredged and rubbed with 
flour; pat and roll into a sheet less than 
half an inch thick ; this can be done with 
a few motions of the rolling pin, if the 
directions be accurately followed. Lift 
the dough from the board, that the 
rounds may not shrink when cut, and 
cut into rounds; set a bit of butter on 
one-half and fold over evenly. Bake 
about twenty-five minutes when again 
light. For a crusty glaze, brush over, 
when baked, with white of egg, slightly 
beaten, and return to the oven for one or 
two minutes. For a soft glaze brush over 




MILK SHERBET. WITH DECORATION 



SEASONABLE RECIPES 



217 



with corn starch, mixed with cold water 
and cooked in boihng water to a smooth 
thin paste. Either glaze makes a good 
"finish" to the rolls. These and all 
rolls are good, reheated in the paper 
bags sold for cooking purposes. 

Oatmeal Biscuit 

Pour two cups of hot milk over one cup 
of uncooked oatmeal ; add one-fourth a 
cup of butter or other shortening and 
one teaspoonful of salt ; when cooled to a 
lukewarm temperature add a cake of 
compressed yeast, mixed through half a 
cup of lukewarm milk or water, half a 
cup of molasses and about tw^o cups, each 
of entire wheat and w^hite flour ; beat the 
mixture about ten minutes, cover and set 
aside to become light. Cut down and 
turn into small timbale molds, or into 
muffin pans, carefiiUy buttered. When 
nearly doubled in bulk bake about 
twenty minutes. 

Cornmeal Muffins 

Cream three tablespoonfuls of butter; 
beat in half a cup of sugar, and two eggs, 
beaten without separating; add three- 
fourths a cup of milk. Sift together one 
cup and a half of flour, three-fourths a 
cup of com meal, half a teaspoonful of 
salt and three level teaspoonfuls of bak- 
ing powder; add the liquid ingredients 
and mix thoroughly. Bake in a hot, w^ell- 
buttered muffin pan about twenty-five 
minutes. 

Glaced Crabapples (Miss Reece) 

Select a hard, red variety of crab- 
apples. Use only perfect fruit. For a 
peck of apples take five pounds of gran- 
ulated sugar. Wash and wipe the fruit, 
leaving on the stems if desired ; put the 
fruit and sugar in stone jars or casseroles, 
in layers, adding cinnamon and cassia 
buds to taste. Cover the jars wdth a 
buttered paper. Bake in a slow^ oven two 
and one-half hours. These may be 
stored as canned fruit, but wdll keep in 
earthen jars some time, 



Milk Sherbet with Decoration 

Mix one cup and a half of sugar with 
the juice of four lemons and gradually 
beat in one quart of rich milk. Pack 
and freeze at once. Serve in glass cups 
with a cherry and a sprinkling of chopped 
pistachio nuts above. 

Slices of Orange and Lemon for 
Teas 

Cut the fruit in halves, lengthwise; 
lay flat side down on a board and w4th a 
sharp knife cut in exceedingly thin slices. 
Dispose these in a glass dish, in alternate 
rows, orange and lemon, each half slice 
slightly overlapping another. Fill the 
center with cubes of preserved ginger or 
pineapple. With a smaller dish, cut in 
quarter rather than half-sHces. Serve a 
piece of lemon, orange and the third 
article in each cup of tea. The effect 
of the arrangement is that of a flower 
with petals, of two colors, alternating. 

Rummage Pickles 

Chop three quarts of green tomatoes, 
one quart of ripe tomatoes, three small 
bunches of celery, three large onions, 
three red peppers, three green peppers, 
one large ripe cucumber and one quart of 
small green cucumbers. Cover with 
one-third a cup of salt. Let stand over- 
night; in the morning drain well, add 
three pints of vinegar, two pounds of 
brown sugar, one teaspoonful, each, of 
mustard and pepper and one tablespoon- 
ful of cinnamon. Store cold in half-pint 
fruit jars, that only a small portion may 
be opened at once. 

Drop Cookies 

Beat two tablespoonfuls of butter to 
a cream; beat in one-fouth a teaspoon- 
ful of salt, half a cup of sugar, one w^ell 
beaten egg, tw^o tablespoonfuls of milk 
and one cup of sifted flour, sifted again 
with two teaspoonfuls of baking pow- 
der. Drop by small teaspoofuls on a 
buttered tin; set half a pecan nut meat 
above. Bake in a quick oven, 



M 



enus 



for a Week in October 



FAMILY WITH YOUNG CHILDREN 

Taste the food that stands before you; 
It is blessed and enchanted. 



It has magic virtues in it. 



Longfellow 



Breakfast 

Cream of Wheat, Thin Cream 

Bacon Cooked in Broiler in Oven 

Small Baked Potatoes 

Dry Toast 

Cocoa Coffee 

Dinner 

Cream of Tomato Soup 

Browned Crackers 

Broiled Lamb Chops 

Mashed Potato Squash 

Queen of Puddings 

Supper 

Hot Boiled Rice, Milk 

Zwiebach, Sliced Peaches 

Hot Bacon Sandwiches (adults) 

Tea 



Breakfast 

Cereal, Thin Cream 

Creamed Salt Codfish on Toast 

Sliced Tomatoes or Pickled Beets 

Corn Meal Muffins 

Coffee ■ Cocoa 

Dinner 

Fresh Fish Boiled, Drawn Butter Sauce 

Boiled Potatoes Boiled Onions 

Apple Dumplings 

Coffee 

Supper 

Mealy Baked Potatoes, Butter 

Sardines Dry Toast 

"Boiled" Custard in Cups 

Sponge Cake 

Tea Milk 



< 
O 



Breakfast 

Sliced Bananas, Thin Cream 

Milk Toast 

Cooked Ham, Broiled Baked Potato Cakes 

Cocoa Coffee 

Dinner 

Fore Quarter of Lamb Boiled, Caper Sauce 

Boiled Potatoes Baked Sweet Potatoes 

Celery 
Cornstarch Blanc Mange, Cream, Sugar 
Coffee Milk 

Supper 
Cream Toast with Beaten Egg 
Bran Cookies Stewed Crabapples 

Tea Milk 



Breakfast 

Cereal, Milk 

Eggs Cooked in Shell 

Toasted Muffins Honey in Comb 

Cocoa Coffee 

Dinner 

Broiled Hamburg Steak 

Baked Sweet Potatoes Lettuce 

Tapioca Custard Pudding, Vanilla Sauce 

Supper 

Corn Custard 

Oatmeal Biscuit 

Baked Apples, Sweet 



Tea 



Breakfast 

Oatmeal 

Poached Eggs on Toast 

Rye Meal Muffins Sliced Tomatoes 

Coffee Cocoa 

Dinner 

Lamb and Tomato Soup 

Baked Potatoes Hashed Lamb 

Spinach 

Creamy Rice Pudding 

Coffee 

Supper 

Soft Scrambled Eggs 

Zwiebach Stewed Prunes 

Cold Water Sponge Cake 

Milk 



Toast 



Tea 



Cocoa 



Breakfast 

Boiled Rice, Thin Cream 

Left Over Fish in Cakes 

Buttered Toast 

Dinner 



Milk 



Coffee 



Fresh Fish Chowder 
Pickled Beets or Sliced Tomatoes 
Lemon Jelly, Custard Sauce 
Honey Cookies 
Supper 
Stewed Lima Beans, Buttered 
French Bread, Toasted 
Cottage Cheese Stewed Crabapples 

Oatmeal Macaroons 
Tea Milk 



Breakfast 

Creamed Smoked Beef 

White Hashed Potatoes 

Rice Griddle Cakes 

Honey Syrup 

Coffee Cocoa 



Dinner 

Stewed Pigeons 

Scalloped or Stewed Tomatoes 

Celery 

Roasted Chestnuts 

Home-Made Carmels Coffee 



Supper 

Potato Soup 

Croutons 

Stewed Pears 

Cream Cakes 

Tea Milk 



218 



Menus for a Week in October 



For agreeable flav^or try dishes reddened and made piquant with paprika. 



Squash 



Breakfast 

Oatmeal 

Eggs Cooked in Shell 

New Rye Bread 

Coffee 

Dinner 

Roast Loin of Beef 
Franconia Potatoes 

Tomato Salad 
Deviled Almonds 
Coffee 

Supper 

Apples Baked with Almonds 

New Rye Bread 
Cottage Cheese with Paprika 

Honey Cookies 
Tea 



Coffee 



Breakfast 

Cereal, Thin Cream 
Eggs in Shell 
Dutch Apple Cake, Revised 

Dinner 



Cocoa 



Roast Leg of Lamb 

Currant-Jelly-Mint Sauce 

Potatoes Scalloped with Peppers 

Baked Squash 

Cottage Pudding, Creamy Sauce 

Coffee 

Supper 

Boiled Rice, Milk 

Potato Salad Sardines 

New Rye Bread and Butter 

Tea 



Breakfast 

Cream of Wheat, Thin Cream 

Sliced Bananas 

Frizzled Dried Beef White Hashed Potatoes 

Corn Meal Muffins 

Cocoa Coffee 

Dinner 

Roast Beef Pie, Biscuit Crust 
Cauliflower au Gratin Celery 

Baked Tapioca Custard, Vanilla Sauce 
Crackers Cheese 

Coffee 

Supper 

Shelled Beans, Stewed 
Fresh Graham Bread and Butter 
Sponge Cake Sliced Peaches 

Tea 



Cocoa 



Breakfast 

Melons 
Broiled Cooked Ham 
Creamed Potatoes 
Doughnuts 
Coffee 

Dinner 

Rechaufee of Lamb 

(with shredded green peppers, tomato puree 

and macaroni) 

Pickled Beets 

Apple Pie Cheese Coffee 

Supper 

Baked Potatoes, Butter 

Broiled Bacon Stewed Crabapples 

Baking Powder Biscuit or Pop Overs 

Tea 



Breakfast 

Broiled Bacon 

Small Sweet Potatoes Baked 

Fried Cream of Wheat. Maple or Caramel Syrup 

Dry Toast Coffee Cocoa 

Dinner 

Boned Slices of Fish Baked with Milk 

Baked Potatoes with Paprika 
Cucumbers, French Dressing or New Pickles 
Boiled Onions in Cream 
Peach Sherbet Coffee 

Supper 

Gnocchi a la Romaine 

Hot Apple Sauce 

Buttered Toast Tea 



Breakfast 

Sweet Apples, Baked, Cereal, Thin Cream 

Eggs Scrambled with Chopped Ham 

Cream Toast Coffee Cocoa 

Dinner 

Tuna Boiled in Can 

Boiled Potatoes Egg Sauce 

Sliced Tomatoes 

Lemon Sponge Pie or 

Lemon Jelly with Sliced Bananas 

Coffee 



New Pickles 
Cheese, 



Supper 

Oyster Stew 



Apple Sauce 



Buttered Toast 
Tea 



Breakfast 

Corn Meal Mush, Milk 

French Omelet 
Sliced Tomatoes, Broiled 

Parker House Rolls 
Coffee Cocoa 



Dinner 

Hot Corned Beef 

Boiled Potatoes Boiled Cabbage 

Boiled Squash 

Baked Indian Pudding, Whipped Cream 

Coffee 

219 



Supper 

Hot Baked Sweet Apples 

Bread Milk 

Gingerbread 

Tea 




Practical Home Dietetics 

T)let in Uric Acid Disorders 
By Minnie 'Genevieve Morse 



THE process of human nutrition is 
one of the most marvelous phen- 
omena in a universe of marvels. 

Even when through carelessness or 
self-indulgence or privation the fuel sup- 
plied to the body furnace is improperly 
selected, insufficient, or too abundant, 
up to a certain point the machinery ad- 
justs itself to the abnormal conditions, 
and comparatively little harm results. 
This is especially the case in youth, when 
all the nutritive processes are carried on 
with greatest vigor; when the afternoon 
of life commences, and the physical 
powers begin to wane, adjustment to 
abnormal conditions becomes more difh- 
cult. Unfortunately, this is the time 
when the heaviest strain is apt to be 
put upon the organs of digestion 
and elimination; the pleasures of the 
table are usually dearest to those who 
are no longer bearing the heat and burden 
of the day, but are allowing themselves a 
respite from hard work and bodily 
exertion. In persons of this type, over- 
indulgence in eating and drinking, or 
anything that tends to bring about a 
further insufficiency of these or other 
organs, may result in the accumula- 
tion in the body of waste products 
which the excreting system is not able 
to carry off. 

Of these waste products, which, by 



remaining in the body in excessive quan- 
tities, may produce detrimental effects, 
the one that probably does the most 
damage, and the one regarding which 
the public certainly hears the most, is 
uric acid. Just how an excess of uric 
acid in the system is brought about is 
not certain, but it is known to be due in 
some manner to a defect in the way the 
nitrogenous foods, and especially meats, 
are handled by the nutritive processes. 
Probably the principal causative factor 
may vary somewhat in different cases. 
Nor is the form of trouble produced by 
the excess of acid always the same. It 
may be deposited as crystals in the 
kidneys or bladder, forming renal or 
vesical calculi, popularly known as 
"gravel" ; a gouty condition may appear, 
characterized by an accumulation of de- 
posits in the joints; or there may be only 
the more indefinite symptoms included 
in what is known as the lithemic state, 
among which may be mentioned various 
forms of irritation of the nervous system, 
digestive disturbances, headache or a 
feeHng of fulness of the head, or some 
skin affection. Rheumatism was also 
formerly believed to be largely due to 
excess of uric acid in the blood, and, while 
acute rheumatism is now numbered 
among genn diseases, and an anti-uric- 
acid diet is thought to be of less import- 



220 



URIC ACID DIvSORDERS 



221 



ance in its prevention or its treatment 
than was supposed a generation ago, 
still it is known that a premature return 
to a meat diet after an attack may induce 
a relapse. 

Special restricted diets for use in dis- 
eased conditions are much less often 
prescribed than was formerly the case, 
research having proved the futility of 
many of the dietetic methods of carHer 
days. The principle of modem dietetics 
seems to be, largely, to give in most con- 
ditions as well balanced, nourishing, and 
easily digestible a diet as is possible under 
the circumstances, treating each case to a 
considerable extent on its own merits. 
Even in chronic kidney disease, in dia- 
betes, in obesity, and in continued fev- 
ers, which are perhaps the conditions 
requiring the greatest restriction in the 
matter of food, the tendency is toward 
a less rigid and uniform regimen than for- 
merly. While certain general consider- 
ations remain in force, and must always 
do so, such as the reduction of fat-mak- 
ing foods in the obese patient's diet, and 
the cutting down of starch and sugar in 
that of the diabetic, so many circumstan- 
ces must be taken into account, in the 
case of any given person, that to lay down 
hard and fast rules for general use is 
difficult if not impossible. 

This is seldom more truly the case than 
in uric acid disorders, where the condi- 
tion of the patient's heart, blood vessels, 
kidneys, digestive organs, body weight, 
and many other circumstances may play 
their part in bringing about the situa- 
tion; and the person who has been told 
or becomes convinced that he has in his 
system an excess of this mischief-making 
element will do well to discuss the matter 
fully with a good physician, have a die- 
tetic regimen laid out for him with as 
much detail as possible, and then abide 
by it, avoiding indulgences and indis- 
cretions with great care, if he desires 
fair health and length of days. 

It may be said, however, that the gen- 
eral opinion of the medical profession is 
that the sufferer from uric acid disorders 



should avoid eating heavily of meats or 
sweets, and live largely upon farina- 
ceous foods and fresh vegetables, omit- 
ting entirely from his diet any article 
that is known to disagree with him, 
and, in most cases, all forms of alcohol. 
The red meats, which are supposed to be 
the worst offenders, produce their evil 
effects chiefly by means of the "extract- 
ives" which they contain; these extract- 
ives are what give the fine flavor to the 
meat, and to beef tea and beef extract. 
Boiled meats have been found to agree 
better with patients troubled with exces- 
sive uric acid than those that have been 
roasted or fried, as the extractives are 
pretty well removed by boihng. It does 
not do to reduce the proportion of nitro- 
genous food allowed to a patient too 
greatly, as a sufficient amount is required 
by the body to compensate for the con- 
stant combustion of such material that 
goes on as long as life continues. Even 
in health, however, far less is needed in 
mature life than during the period of 
growth, and less again by those who lead 
a sedentary life than by those engaged in 
active physical work. Moreover, nitro- 
gen may be supplied to the system in 
other forms than meat, foods of this class 
including also eggs, milk, cheese, fish, 
poultry, nuts, and some of the vegetables 
and grains. Most mature Americans of 
the well-to-do classes are heavy meat 
eaters, and it w^ould be well for the health 
of this and future generations, if the pres- 
ent almost prohibitive prices of the good 
cuts of meat might lead to a general de- 
crease in the use of this sort of food. At 
all events, the person showing signs of 
uric acid disorder will make no mistake 
in cutting down the quantity of meat he 
eats to a small portion once a day, and 
avoiding alLdishes in the preparation of 
which meat extracts are used. Espe- 
cially is this important in cases where 
there may be the slightest suspicion of 
any weakness of the kidneys, which are 
the principal excreting organs of the 
body, and which too often make no sign 
of their inadequacy until the situation 



')97 



THE BOSTON COOKING-SCHOOL MAGAZINE 



is beyond remedy. 

The reason for restricting the amount 
of sugar eaten ii uric acid disorders is 
that the taking of foods sweetened with 
cane sugar has a tendency to retard the 
digestion of porteid (or nitrogenous) 
foods, which, of course, makes the meat 
eaten by an individual an even greater 
menace to his well-being than it would 
otherwise be. As sweets stand only 
second to meats in popular favor, re- 
striction along this line also may involve 
considerable seJf-denial. "Dieting means 
going without everything you like," 
complained a patient with a fondness for 
good living; and too many such people 
come to the conclusion that the game is 
not worth the candle, return to their 
self-indulgent habits, and pay a heavy 
penalty in impaired health and suffering. 
If the housewife whose household con- 
tains a person showing signs of uric acid 
disorder will plan her daily menu so as 
to use as little meat as possible, and will 
make a practice of using fruit for dessert 
or of substituting a salad for the usual 
sweet course, she will not only make the 
patient feel his restrictions less, but will 
lay a foundation for better health on the 
part of the rest of her family. Not 
only may she use poultry, game, fish or 
shell fish for the piece de resistance of a 
meal, but modern cook books and domes- 
tic magazines will furnish her with num- 
berless suggestions for "dishes with meat 
value," which may serve as occasional 
substitutes. Fried foods and rich made 
dishes, however, being dijfficult of diges- 
tion even for the healthy, should not be 
given to patients with uric acid troubles, 
even for the sake of varying a restricted 
diet. 

A good nourishing soup may well form 
a substantial part of the dinner menu, 
requiring less of a hearty sort to follow 
it than the few spoonfuls of light bouillon 
or consomme which does little beyond 
exciting the digestive fluids to greater 
action. Such soups should not contain 
much fat, and are better made from vege- 
tables, fresh fish, 03^sters, clams, or 



chicken, than from meat. Cream soups 
are especially valuable in cases where the 
taking of considerable milk is recom- 
mended. 

In summer, when fresh vegetables are 
cheap and abundant, there need be little 
difficulty in varying the bill of fare, as 
there is seldom much restriction along 
this line, and vegetable dishes are accept- 
able to almost everyone. During the 
winter, although the variety is less, it is 
well to have vegetables play as large a 
part as possible in the menu, and those 
staple canned articles that are known 
to be packed by a reliable house may be 
used to supplement the resources of the 
market. A few vegetables, however, are 
frequently forbidden to the uric acid 
sufferer, chiefly because they contain 
oxalic acid, which is nearly related to 
uric acid; among these are rhubarb, aspa- 
ragus, and tomatoes, all of which, unfor- 
tunately, are very popular members of 
the vegetable kingdom. Sweet potatoes 
and mushrooms are also often found on 
the forbidden list. 

With regard to the use of fruit in excess 
of uric acid, authorities differ consider- 
ably, but nearly all agree in allowing 
apples, pears, and peaches, raw or cooked 
and oranges and pineapples, and in for- 
bidding such acid fruits as strawberries, 
which will often , even when taken in the 
most moderate quantity, precipitate an 
attack in a gouty patient. Fruits con- 
taining large quantities of sugar, such as 
grapes, prunes, and figs, are usually pro- 
hibited, and all cooked fruits are gener- 
ally directed to be prepared without su- 
gar, as sugar combined with fruit acids 
undergoes in the digestive canal a fer- 
mentative process that is considered to 
have injurious effects. Dried fruits 
should not be used in the .diet of these 
patients. 

Farinaceous foods may in a large pro- 
portion of cases of uric acid disorder form 
a very considerable part of the diet. 
Cereals of almost all kinds may be al- 
lowed, and the eating of bread, when not 
too fresh, and especially graham, rye 






DIET IN URIC ACID DISORDERS 



223 



or whole wheat bread or rolls, is seldom 
much restricted in uncomplicated cases. 
Crackers of the unsweetened varieties, 
macaroni and spagetti, rice and corn 
meal, diy and milk toast all come under 
the head of farinaceous foods, and are 
wholesome and nourishing. 

If sugar is directed to be almost entirely 
err itted from the diet, and yet the patient 
has a craving for sweet desserts, simple 
milk puddings, blanc-mange, and jellies, 
sweetened with saccharin or sweetina, 
substances derived from coal tar and 
many times sweeter than any form of 
sugar, are usually permitted. Honey 
and milk sugar are considered less injur- 
ious than cane sugar. 

Champagne, sweet wines, liquors of all 
kinds, and even cider are held to be mis- 
chievous when admitted to the diet of a 
person with uric acid trouble, and the 
use of any form of alcohol is generally 
strictly prohibited, except in cases of 
elderly or debilitated patients for whom 
stimulation is absolutely necessary, when 
whiskey is most often ordered. Many 
authorities forbid the use of coffee or 
cocoa, but allow weak tea, if taken with- 
out sugar. Unlimited milk is usually 
allowed, unless it is known to disagree 
with an individual ; malted milk is agree- 
able and nourishing, and buttermilk, 
which is supposed to exert a particularly 
beneficial effect on intestinal digestion, 
is high in favor with the medical pro- 
fession. Cereal coffee is harmless, if 
taken without sugar, and toast water, 
hot or cold, is agreeable to some people. 
Many persons drink far too httle water, 
and very few drink it to excess, except 
those who wash down the half -masticated 
solids of their meals with glass after glass 
of iced water, chilling the stomach and 
further retarding digestion by over- 
diluting the gastric fluids. While the 
modern view of drinking at meals re- 
gards the taking of a reasonable amount 
of fluid as non-injurious, indulgence in 
large quantities, and especially when ice- 
cold, is unquestionably contrary to the 
laws of health. Plenty of pure water 



taken between meals, however, is neces- 
sary, in order to keep the system well 
flushed out. The object sought in drink- 
ing the alkaline waters so largely used 
by gouty and hthemic patients is the 
counteraction in some degree of the 
over-acid reaction of the blood. Vichy, 
Londonderry, and Buffalo Lithia waters 
are frequently recommended; but it is 
probable that the benefit derived from 
them is to a considerable degree that of 
drinking a pure water, as the amount of 
lithium they contain is so small that a 
great quantity of water would have to 
be taken to introduce an appreciable 
amount of it into the system. A more 
decided result along this line is obtained 
by using the effervescent lithium tablets 
which are sold by all pharmacists, and 
which may be added to a glass of water 
and taken as required. 

As has already been intimated, it is a 
dangerous procedure for a person suffer- 
ing from excess of uric acid in the sys- 
tem to attempt to treat himself. A 
hundred different conditions may exist, 
involving entirely different indications 
for treatment. For example, if obesity 
is present, eating a large amount of fat- 
producing vegetables and farinaceous 
foods is not to be recommended, and the 
diet must be modified accordingly. If 
there is a tendency to diabetes, — and of 
this the patient cannot judge for him- 
self, — starchy foods must be largely 
ehminated from the menu. 

When a man's automobile shows signs 
of weakness somewhere, he loses no time 
in having it looked over by a man 
skilled in such work, and if he is wise 
he will realize that symptoms of wear 
and tear or of disorder in his bodil}' 
machinery call loudly for the same 
expert attention, ignorant attempts to 
deal with the situation being as provoca- 
tive of disaster in the one case as 
in the other. When a person comes 
of a gouty, rheumatic, or Hthemic fam- 
ily, however, he may himself do much to 
avert his own day of trouble, by mod- 
eration in eating and drinking. 




H01V<[E 
IDEAS <£i 
ECON''MIB>5 




Contributions to this department will be gladly received. Accepted items will be 
paid for at reasonable rates. 



My ''Company" Salad Dressing 

THE telephone bell rang insistently, 
and as I hastened to pick up the 
receiver I recognized a note of anxiety 
in a voice familiar to me. 

"Oh, Marion, is that 3^ou? You were 
so long coming to the 'phone I was afraid 
^''ou were out. I'm in an awful dilem- 
ma — help me, please. There's not an 
egg to be had around here, and Will's 
mother is coming to lunch — oh, don't 
laugh, — it's really serious. How can I 
put a ready-made ma^^onnaise on my 
salad? You know how opposed she is 
to eating anything not stricth^ home- 
made, and she will be sure to ask me if 
I made the dressing. What am I to do? 
You can't make mayonnaise without 
eggs, can you?" 

"Not mayonnaise — " said I, prompt- 
ly. "But, Ruth, I seldom, in fact, never, 
since my trip abroad, use a mayonnaise 
dressing on an3^thing — ' ' 

"Oh, I know," interrupted Ruth, a 
little excitedly, "You do make delicious 
French dressings, but I never have any 
luck with them. I have tried different 
wa^^s — using the egg-beater, or a silver 
fork, and either I don't get the ingre- 
dients chilled just right or something 
is the matter, for it never gets smooth. 
I'm afraid to try that." 

"Listen, Ruth," I tried to be patient 
with this friend of mine who was always 
excited when her in-laws came to dine. 

"There is nothing nicer than a French 
dressing. When properly made it has a 



subtle, epicurean taste which places a 
mayonnaise almost in the plebian class. 
Have you some good — really first-class 
olive oil? Fine! Put four tablespoon- 
fuls in a bottle. A small — about half- 
pint bottle is a good size — yes, a BOT- 
TLE, I know what I am talking about, 
don't interrupt me till I've finished. 
Then add one tablespoonful of the very 
best vinegar; spiced, if you can get it, 
is fine. And half a teaspoonful of salt, 
and a dash of something — paprika, I 
often use. Of coiirse, if your vinegar is 
spiced, 3^ou may omit that. Now Ruth, 
cork your bottle tightly and shake! 
That's all. Your dressing is made. 
Yes, it's the way I always do, and I keep 
the one bottle for the purpose, and as it 
is an expensive little thing which came 
originally from abroad with some for- 
eign decoction in, I have no compunc- 
tions at all about putting it right on the 
table. We like to dress our own salad. 
"That's all, my dear. Now get your 
lettuce hearts and a couple of sound, 
ripe tomatoes, with some chopped celery 
or part of a green pepper, both for looks 
and taste, and you'll have a salad that 
will tempt the palate of not only mother- 
in-laws, but any chance visitor who may 
happen in. Good-by and good-luck!" 

H. I. c. 



Eating Or Dining? 

TO-DAY Lucia came to me all aglow 
with an important discovery to 
impart: "Can it be that it is only in 



224 



home: ideas And economies 



n^ 



our own family and at our own table 
that our mental differences are so plainly 
accentuated and set forth?" 

''Where were you last night," I asked 
with the privilege of an old acquaintance, 
"did you take dinner at Laidley's?" 

"Well," she repHed with a smile, "I 
cannot say that I took dinner or that I 
merely ate with them, for I realize that 
it was more than just eating, it was din- 
ing in the fullest sense of the word. 
For 'there's a difference.' " 

"That sounds interesting," I inter- 
posed, "come, tell me more about this 
eating or dining, rather." 

"Perhaps I'm mistaken, but I consider 
that one cannot be said to dine when the 
tablecloth is crooked, and the centerpiece 
not above reproach, and no flowers, not 
even a tiny bunch of them, and everyone 
of the family talking their own hobby at 
table, as it is at home. My brothers 
talk athletics, and the feminine members 
talk dress, mostly; father is usually silent, 
and we never seem to have one thought 
in common as a family. If I start to tell 
an anecdote, that I think might be an 
agreeable change, nobody listens, or I 
find that they have raced through the 
meal and are leaving the table." 

"Well, last night at Laidley's every- 
thing was different; the table was well- 
ordered and appointed, though I, as 
Margaret's friend, was the only guest, 
and we had a leisurely meal with a little 
interesting conversation thrown in as a 
side dish as it were ; everything said was 
good and every member of the family 
took an intelligent part in whatever was 
being discussed, and every one who spoke 
was given attention and consideration by 
the others. Now I know why I am not 
as clever as Margaret at repartee, and 
why she knows so much of political ques- 
tions and impersonal problems. Her 
father is a member of the council, and 
when he and her brother discussed civic 
measure, everyone listened or gave an 
opinion. Do you know that I left 
there quite envious, but determined that, 
if ever I have a home in which I am the 



presiding genius, I will never let meal 
time, especially the last meal of the day 
degenerate into anything as material and 
meaningless, as it is in my present house- 
hold. At my table there shall be food 
for the mind as well as for the body; we 
shall dine in the fullest sense of the word, 
and shall meet upon the common level 
of an interchange of thought upon some 
interesting and worth-while subject. 

"Sermons in dishes," I laughed in 
answer. But, none the less, I felt that 
my friend had learned something highly 
important. I doubt if any habit of our 
lives is as influential for our immediate 
happiness as well as for our future devel- 
opment as the tone and subject of our 
daily conversation at meals. 

What an important item is the subject 
for discussion 365 days in a year; bow 
beneficial or how deteriorating may be 
the effect upon the mind of young per- 
sons, be they members of the family or 
chance guests. For the rarity of good 
talk is perhaps nowhere so conspicuously 
emphasized as at dinner, be it a formal 
affair or a family gathering. 

Few are the leaders who regard the 
occasion as other than a gastronomic or 
a sartorial display, to be seasoned if pos- 
sible with enough of hght talk to impart 
an air of gayety to the function. The 
mind, it would seem, were a neglegible 
quality, not worthy of consideration. 

Why should not preparations, on the 
part of the dinner giver, — housekeeper 
or hostess, include thought as to what 
shall be said? One need not attempt to 
give the occasion a conversazione com- 
plexion but merely arrange that the talk 
shall be generally interesting and enter- 
taining. One need not eliminate origin- 
ality, which is spontaneous, but the well- 
informed and tactful hostess not only can 
appear to good conversational advantage, 
but she can, by giving thought to the 
matter, make each guest yield the best 
of which he or she is capable for the en- 
tertainment of the company. 

As at present exhibited in social life, 
table conversation is at low water mark. 



226 



THE BOSTON COOKINCx-SCHOOL MAGAZINE 



Formerly a social gathering, such as a 
dinner, was always held in the giver's 
own home, where the owner's personal 
tastes, as represented in his books, pic- 
tures, and hobbies, gave the keynote for 
subjects of converse, or suggested appro- 
priate themes. Now the scene often 
shifts to the hotel and rented scenery, 
which is not conducive to a feast of rea- 
son and flow of soul. At least, this is 
true of mixed social gatherings. Men's 
dinners usually have some attic salt 
with which to season the dishes. But 
to have the real and piquant quaHty, it 
takes the virile and strong ideas of the 
man, coping with the tact and imagina- 
tion of a clever woman to produce the 
finest flower of conversation. 

The art of good table talk needs for its 
best expression, well-directed knowledge 
gained from books and life, lucidity of 
statement, a fine sense of humor, imagin- 
ation, and a well-modulated and clear 
voice. These acquirements should be 
upheld as desirable, and made an object 
of P^^'^* istead of being wholly ig- 

, , me and place to begin to 

r.^sunv. -. :complishments is in the 
hoiv.e ^ixa at the family table. Then, 
indeed, we may dine happily, a great ad- 
vancement over ordinary eating. 

M. c. K. 

* * * 

Boneless Bass Easy 

ALTHOUGH the streams of Mary- 
land are not over-laden with mon- 
ster bass, its housewives have dis- 
covered a trick in preparing that lus- 
cious fish that robs it of its greatest 
terror — bones. No one need hesitate 
at enjoying the fish because of them, if 
the cook be possessed of the proper re- 
cipe. Says one Maryland authority,— 
"Every bone should and can be taken 
out of a bass before it is fried. The 
proper way is to lay the bass on a board 
and scrape off all the scales. Then run 
a sharp knife all along the back on both 
sides close to the fin. Catch the fin at 
the tail and pull it out and it will rip up 



all along the back and out will come all 
those fin bones. 

"It is just as easy to take out the back- 
bone and ribs. Run the knife along, 
right on the ribs, and you can lift the 
meat right off and there you have the 
fish in halves without any bones in it. 
Cut these halves, each, in two or three 
places, wash them in cool water, salt 
and roll in flour and corn meal. Us 2 
crackers, if you want a heavier crust. 
Good butter, not old, and fresh bacon 
fat should be used for frying the fish. 
Grease the skillet when it is smoking hot 
and lay in your fish. Don't turn over 
your pieces. Turn the skillet around by 
the handle, thus keeping the meat mov- 
ing right around the fat. And you will 
have a royal dish." c. f. c. 

* * * 

No More Ants 

HAVE you been bothered with ants? 
Measly, little, red ones that get 
into your cupboard, ice-box, and various 
places where you simply cannot have 
them? 

Try this: It is one of a dozen "sure- 
cures" which came to me well recom- 
mended, and absolutely the only one 
which had the necessary effect. 

Get five cents worth of Tartar Emelie 
from your druggist. Mix a little of 
this with about one-fourth as much 
sugar and add a few drops of water. 
Stir this with a match or tooth-pick until 
well mixed. Be careful not to use too 
much water. A very thick paste is best. 
Put drops of this where the ants are, 
also make "runs" where they will find 
them. 

A good plan is to find where they enter 
the house. A little watching will show 
this. You will find that they come and 
go in a general direction and it is an 
easy matter to trace their entrance to 
a porch post, porch steps, a defective 
window or perhaps a cold air register. 
Put your paste at their entrance way 
and you will find your ant problem 
solved. L. s. K. 




OUERIEJ 
ANiWBRJ 




THIS department is for the benefit and free use of our subscribers. Questions relating 
to recipes, and those pertaining to culinary science and domestic economics in general, 
will be cheerfully answered by the editor. Communications for this department must reach us before 
the first of the month preceding that in which the answers are expected to appear. I n letters requesting 
answers by mail, please enclose addressed and stamped envelope. For menus remit $1.00. Address 
queries to Janet M.Hill, Editor. Boston Cooking -School Magazine, 372 Boylston St., Boston, Mass. 



Query 2059. — "Recipe with expHcit direc- 
tions for making and rolling a Jelly Roll." 

Jelly Roll 



1| cups of flour 

I a teaspoonful of 

soda 
1 slightly rounding 

teaspoonful of cream 

of-tartar 



3 eggs 

U cups of sugar 
Grated rind of 1 lemon 
1 tablespoonful of lemon 

juice 
5 a cup of cold water 

Beat the eggs; gradually beat in the 
sugar, and grated rind, then add the flour 
with soda and cream-of-tartar, alter- 
nately, with the water. Bake in a but- 
tered shallow pan; turn upside down 
upon a cloth and trim of? the four sides 
(these are crusty and break in rolling . 
Have ready a tumbler of jelly beaten 
quite smooth with a silver fork. Spread 
"the jelly over the cake, then, keeping the 
cloth between the fingers and the cake, 
roll the cake over and over having the 
cloth against the whole width of the cake 
will keep the cake from cracking while 
roUing). At last roll the cake in the 
cloth. The pan must be of good size 
that the sheet of cake be thin. 



Query 2060. — "How may Parsley be kept 
fresh after it has been brought from market?" 

Keeping Parsley 

Parsley may be kept a long time in a 
glass of water in the same manner as cut 
flowers are kept. Change the water each 
day and occasionally chp the ends of the 
stems. A subscriber suggests keeping 
lettuce and parsley in a cheese-cloth bag 
near the ice; this does very well but the 



glass of water set in the ice-chest is more 
satisfactory. Parsley may be kept a 
week or more without water, in the re- 
frigerator, in a closed receptacle that 
excludes air. 



Query 2061. — "Recipe for Lady Fingers. 



Lady Fingers 



3 eggs 

^ a cup of sugar 

Grated rind of ^ a 



lemon 
f a cup of flour 



Beat the yolks thick, and the whites 
dry; add lemon rind to yolks, and beat in 
the sugar gradually; fold in half the 
whites, half the flour, the other half of 
the whites and the rest of the flour. 
Shape on a buttered baking sheet, in nar- 
row strips, about one inch wide and four 
or five inches long and dredge with 
suear. Bake about ten minutes. 



Query 2062.— "Recipe for Dill Pickles." 

Dill Pickles 
As far as we know Dill pickles are 
made as any pickles save that branches 
of dill are laid in between the layers of 
pickles to give them flavor. If these 
pickles are made by a process of fermen- 
tation similar to that employed for sauer 
krout, will some reader kindly supply a 
recipe ' 



Query 2063. — "Desserts without sugar. What 
Soups are best for an individual unable to eat 
sugar?" 



227 



228 



THE BOSTON COOKING-SCHOOL MAGAZINE 



Soups for Sugar-free Diet 

Clam broth, bouillon, meat broths, 
consomme, or cream soups, made of 
starch-free vegetables, thickened with 
gluten flour. Among the cream soups 
allowable would be asparagus, spinach, 
celery, tomato, cabbage, lettuce and 
string bean. 

Desserts Free of Sugar 

Custards, jellies, Bavarian Cream and 
similar desserts may be made as usual by 
using Sweetina in place of sugar. 



Query 2064. — "What dififerences are occa- 
sioned in bread by the use of milk and of water 
as ingredients?" 

Differences in Milk and Water 
Bread 

Bread made with milk is more nutri- 
tious than bread made with water. 
Bread made with water and no shorten- 
ing, well kneaded, gives French bread. 
This is a rather porous bread with tough 
flinty crust; such bread is sometimes 
called true bread, and bread made with 
milk and shortening a variety of cake. 
Bread made with milk, or half milk and 
half water, is thought to remain moist 
and in good condition longer than bread 
made with water. 



Query 2065. — "Recipes for Strawberry Jam 
and Strawrbery Jelly." 

Strawberry Jam 

For each pound of berries take three- 
fourths a pound of sugar. Put the ber- 
ries, carefully hulled, washed, and drained, 
over the fire. Let heat slowly till they 
are softened throughout. If eight quarts 
or more are to be made, pour off a pint of 
juice and can for some other use. Break 
up the berries with a slitted wooden 
spoon, then add the sugar and let cook 
until thick. Store either as canned fruit 
or as jelly. 

Strawberry Jelly 



strawberries, if a satisfactory jelly is to 
be made. - As apples are not in season in 
strawberry time, it is best to can the 
strawberry juice without sugar and make 
up the jelly when apples are plenty. 
Prepare the apple juice in the usual man- 
ner. Use one pint of strawberry juice 
to three pints of apple juice and three- 
fourths a cup of sugar to each cup of 
fruit juice. Cook the apple and straw- 
berry juice together about fifteen min- 
utes ; add the sugar made hot on plates in 
the oven, cook two or three minutes 
longer or to 218° F. by the sugar ther- 
mometer. Have the glasses on a cloth in 
a pan of hot water. Fill the glasses at 
once. Skim during the cooking as 
needed. Raspberries may be used in the 
same manner. 



Query 2066. — "Sauce for Broiled Live Lob- 
ster; it looks like melted butter, but there seem 
to be other ingredients in it." 

Sauce for Broiled Live Lobster 

Melted butter without other ingredi- 
ents is often used. At other times lemon 
juice, paprika, chopped parsley, etc., are 
added. 



Query 2067. — "Why do Waffles made with 
sour or buttermilk lack crispness? Recipe for 
Waffles." 

Waffles with Sour or Buttermilk 

Ij cups of flour I 1 cup of thick sour 

J a teaspoonful of salt milk 

^ a teaspoonful of soda J 2 eggs 

4 tablespoonfuls of melted butter 

Sift together the dry ingredients; add 
the yolks of the eggs, beaten and mixed 
with the sour milk, and the melted but- 
ter; mix all together thoroughly, then 
fold in the whites of the eggs, beaten dry. 
Rich milk (butter fat) and shortening 
make waffles crisp. 



Query 2068. — "Recipe for English Muffins. 

English Muffins 
Soften a yeast cake in half a cup of 



Apples or currants should be added to lukewarm water. Add this to a cup of 



I 



ADVERTISEMENTS 





Certain South American dis- 
tricts grow a superior grade of 
cocoa beans. 

These beans are roasted and 
ground for Lowney's Cocoa. 

You get no man-made addi- 
tions to blur Nature*s best cocoa 
flavor. 

And what a flavor it is! There 
is joy in the very aroma that 
steams from the cup. You can 
taste the purity in each delicious 
sip. 

That natural flavor has never 
been bettered by man. 





Buy advertised Goods — do not accept substitutes 
239 



230 



THE BOvSTON COOKING-SCHOOL MAGAZINE 



scalded-and-coolcd milk, into which two 
tablespoonfuls of butter have been 
melted. Add also half a teaspoonful of 
salt and one cup and a half of sifted 
bread flour. Beat the above mixture un- 
til it is very smooth. Then cover, and 
set to rise. When the sponge is light, 
beat into it about two cups, or two and 
one-fourth cups, of flour, continuing the 
beating some few minutes (eight or ten), 
to make a tough batter. Cover, and let 
stand until again light. The. mixture is 
now ready to use, or it may be cut down, 
covered, and set into the refrigerator un- 
til morning. When ready to bake, cut 
the dough into twenty-four pieces. 
Knead these with floured hands or on a 
well-floured board (the dough is rather 
soft). Then pat them to the size of the 
rings. Have the board well -floured, and 
the muffin rings well-buttered. Put the 
rings on the board and the dough in the 
rings, and cover close with a pan or 
cloth. When the dough a little more 
than half fills the rings, remove the rings, 
and dough with a spatula to a well- 
heated and buttered griddle. Keep the 
griddle of uniform heat, and, when the 
muffins are baked on one side, turn muf- 
fins and rings, and bake the other side. 
When the muffins are baked, cut through 
the crust, then tear apart with the fingers 
(as a cracker is split), and toast the 
halves over a bed of coals. Spread the 
rough side with butter as soon as toasted, 
and serve at once. The muffin rings 
ised for this recipe were two and three- 
fourths inches in diameter. Rings of a 
larger size may be used. Toasted muffin 
are served with marmalade and tea as a 
light lunch, or with a green vegetable 
salad and cheese as a salad course. 



Query 2069. — "Recipes for Spiced Peaches 
and Candied Orange Peel." 

Spiced Peaches 

7 lbs. of peaches | 1 cup of water 

5 lbs. of sugar | a cup of stick cinna- 

1 pint of vinegar mon 

I a cup of whole cloves 

Remove the skins from the peaches. 



Have ready a syrup, made of the sugar, 
vinegar and water, add the spices, then 
add a few of the peaches with one or 
two cloves pressed into each; let cook a 
moment, turning the peaches if necessary 
to soften all sides. Set the peaches in 
fruit jars. When all are cooked reduce 
the syrup and with it fill the jars to over- 
flow. Close the jars as in canning fruit. 

Candied Orange Peel 

Cut the peel, removed from the fruit 
in quarter sections; in strips of uniform 
thickness. Let cook in boiling water 
until very tender. Set aside until the 
next day. Take the original weight of 
the peel in sugar with enough water from 
the peel to dissolve it (half its weight). 
Boil and skim; add the peel and let 
cook until the syrup is nearly absorbed; 
pick out the strips of peel and roll them, 
while hot, one by one, in granulated 
sugar. Let dry on table oil cloth. 



Query 2070. — "Recipes for 'Mixing Mustard 
similar to the prepared mustard sold in bottles," 
and for "baking beans with tomato sauce." 

Bottled Mustard 

To half a cup of powdered mustard 
add one-fourth a teaspoonful of salt and 
half a teaspoonful of sugar, then stir to 
a thick paste with boiling water. For 
French mustard, use vinegar seasoned 
with shallot, trarragon or garlic, in the 
place of the water. The above are gen- 
eral rules. Dealers putting up such 
specialities have formulas for the s ame 
that are not divulged to the consumer. 

Beans Baked with Tomato Sauce 

Use your usual formula for baking 
beans, the one for Boston Baked Beans 
being preferred, then, when occasion 
arises for replenishing the liquid, add, 
each time, a cup of tomato puree or a 
cup of ordinary tomato sauce. 



Query 2071. — "What shall I give my college 
boy for food; he does not wish meat three times 
a day." 



Food for College I 



ADVERTISEMENTS 



^:^i 



The Club 
That Knocked 
Half the Rub 
Out of SCRUB 












ri^ " 'A-^i^^ 



Old D^i^,^ 



Chases 
Dm 



J?f«S t%WT»i« "SPtfAT^^ 



Buy advertised Goods — do not accept substitutes 
233 



234 



THE BOSTON COOKING-SCHOOL MAGAZINE 



Mix in the usual manner, adding the 
fruit to the creamed butter and flour 
and sifting the spices and soda w4th the 
flour. Bake in two pans about one hour 
and a quarter. 

Molasses Cookies 



h a cup of molasses 
1 teaspoonful of soda 
\ a cup of boiling water 
J a cup of butter 



2 cups of flour 

5 a teaspoonful of salt 

1 tablespoonful of yd- 

low ginger 
5 a teaspoonful of cin- 
namon 

Stir the soda into the molasses; melt 
the butter in the boiling water; turn all 
into a bowl and stir in the flour sifted 
with the salt and spices ; add more flour if 
needed, but keep the dough as soft as 
can be handled. Roll out only a portion 
of the dough at a time. Cut into rounds. 
The recipe makes about two dozen cook- 
ies. 



Query 2077. — "In making bread '\vTth pota- 
toes, how many potatoes should be allowed to a 
loaf of bread?" 

Potatoes in Bread 

We have not used potatoes in bread 
for some time, but judge that a potato 
of medium-size would be ample for one 
loaf of bread. 



Query 2078. — "Kindly give suggestions as to 
the best diet to eliminate rheumatism from the 
system." 

Diet to Cure Rheumatism 

In a case where doctors disagree, who 
is to decide ? In general, avoid meat and 
sweets, the sweets because the}' hinder 
the assimilation and excretion of the 
proteins in the meat. See also article on 
another page of this issue on "Diet for 
Uric Acid Conditions." 



Query 2079. — "Recipe for Hashed Brown' Po- 
tatoes." 

Hashed Brown Potatoes 

Chop, fine, six or eight cold, boiled 
potatoes, and season as needed \\dth salt 
and pepper. Have hot in a frying pan 
from one-fourth to one-half a cup of fat 
cooked from fat salt pork ; put in the po- 



tatoes, mix thoroughly with the hot fat. 
then press firmly over the bottom of the 
pan. Let stand to brown, then fold as 
an omelet and turn upon a hot dish 



Query 2080.- — ""Recipes for Sour and Sweet 
Cucumber Pickles." 

Sour Cucumber Pickles 

Wash the cucumbers, then sprinkle 
with salt and cover with cold water. 
Use a generous cup of salt to a peck of 
cucumbers. The next day drain, rinse 
and pack into fruit jars, or simply in an 
earthen crock. Add pepper pods, green 
or red, and large or small according to 
the receptacle used. Sprinkle in, also, 
a few whole spices. Cover with vinegar, 
scalding hot. Close fruit jars as in 
canning fruit; having sterilized the jars 
before packing in the cucumbe'rs, the 
pickles wiU then keep indefinitely. For 
a greener pickle, put grape or cabbage 
leaves over and under the cucumbers; 
scald the water with the salt and pour 
over them, then the next day proceed 
as above. 

Sweet Cucumber Pickles 

Prepare as soiu- pickles, except add 
sugar to taste to the Y^negar, when 
scalding it. Sprinkle white and black 
mustard seed, ' pieces of horseradish, 
ginger root, green and red peppers 
throuo:h the cans. 



REFRIGERATORS-ICE BOXES 

and all places where meats and foods 

are kept should be regularly disinfected 

and purified by using 

Platts Chlorides . 

The Odorless Disinfectant, 

Destroys germs and foul odors, does not 
permeate the food. 

Safe, Efficient and Economical. Sold Every when 

HENRY B. PLATT 
42 Cliff Street, New York City, N. Y. 



I 



THE BOSTON COOKING-SCHOOL MAGAZINE 



When you entertain 

the soup problem is delightfully 
and simply solved for you by 





Kon7le 

THE MILK OF GREEN COl 



It makes the daintiest of corn soup 

in a few moments. Recipe upon the wrapper. 
Kornlet is the concentrated milk of green corn of finest 
variety. It is like an extract, and goes a long way. One 
can makes eight or ten liberal portions, or twenty if served 
in cups. 

Ordinary canned corn contains the hulls as well 
as the solidified contents of the kernels. In making Kornlet, 
we take out the milk, while the kernels are plump and juicy 
— and this milk alone, without the indigestible hulls, is 
boiled down and concentrated. 

It isn't how much you pay, but what you get 

for your money, that determines the economy of the food 
you buy. In using Kornlet, dilute with milk, cream, 
tomato pulp, soup stock, or combine it in other agreeable 
ways, Kornlet is the concentrated essence of delicious 
young sweet corn, and is a most desirable delicacy to keep 
ready in your pantry. Sold by grocers at 25c a can. 



If your grocer cannot supply you, send us his name 
and your address with 25c in stamps and we will 
send you a full-sized can by Parcel Post, prepaid, 
also our Kornlet Recipe Book, FREE. 

Meadow Queen Canned Food is Dependable 

The Haserot Canneries Company 

413 Huron Road, Cleveland, Ohio 




Buy advertised Goods — do not accept substitutes 
235 



Some New Ways of Serving 



By Kate Hudson 



THOUGH the German house-mother 
may pay less attention to the 
latest cry in clothes and personal 
adornments than does her American sis- 
ter, .she manages to follow very closely 
the ever-changing fashions in garnishing 
and serving what she sets before her 
guests. Tomatoes appear, just now, to 
be largely used in garnishing fish and 
toasts and for holding all sorts of unus- 
ual hors-d'oeuvres The newest one of 
the latter is — according to a noted Ber- 
lin hostess who is also a notable house- 
keeper — caviar filled into cups com- 
posed of large tomatoes of uniform size 
and color thoroughly chilled; as is the 
* 'Beluga," which is either heaped high 
above the tomatoes' rim or flattened 
down with a cover formed of the tomato 
bottom with a bit of stem for handle. 




OBLONG RUBBER BUTTON 

Hose 
Supporter 




for Women 
and Children 



nPHE fruit of over thirty 
■*• years' study to produce 
a device of absolute relia- 
bility. Millio ns of mothers 
*"»8t ^^^^^^ for assured 
neatness, security and economy. 

Look for the yellow 
band on every pair 

At Shops Everywhere 

(Child's sample pair, by mail, 
16 cents. State age.) 

V GEORGE FROST CO,, 
Makers BOSTON 




When the fish-course consists of fillets- 
de-sole or other fillets these, lightly rolled 
in scrolls, are also served standing erect 
in large tomato cups, covered with 
sauce — HoUandaise, and crowned with 
two shrimps crossed; and where larger 
fish is served whole it is placed close to 
one rim of the platter to admit of its 
other half holding the fish's correspond- 
ing bulk outlined with small "sea-fruit," 
as mussels, prawns or shrimps and filled 
in with small tomatoes holding minced 
truffles. Another very popular gar- 
nishing for pickerel or salmon — also 
filling up the space on the platter oppo- 
site the fish — are cucumbers hollowed 
out into boats filled with caviar; or a 
double line of hard-boiled eggs, standing 
upright, each egg belted with a "ring" 
cut from a big tomato. 

Roast meats particularly that German 
and Austrian favorite, roast veal, are 
frequently surrounded with tomato cups 
filled with green peas, and even with 
fine-sliced carrot liberally topped with 
the parsley, with which in Germany the 
latter vegetable is always prepared. 

K. H. 



The little daughter of a prominent 
divine, whom it would be cruel to 
name, was recently taken to her father's 
church for the first time. She was, 
of course, intensely interested in all 
that went on. A true little Yankee, 
her first remark to her mother on 
coming out was, "Do all those little 
boys in nighties get paid for singing?" 
"Yes, I suppose so," replied her mother. 
"And does father get paid, too?" 
"Yes." Well. I shouldn't think they'd 
have to pay him much, for he does 
nothing but talk, and he just loves 
to do that." 



In every kitchen 
regarded is health. 



thing to be 



Buy advertised Goods — do not accept substitute 
236 



ADVERTISEMENTS 



This new book of recipes 
by Mrs. Rorer sent free. 



MCILHENNY'S 

TABASCO 

SAUCE 




MRS. SARAH TYSON RORER has just pre- 
pared a new book of recipes, hitherto unpub- 
lished, in which will be found directions for making 
many unique and delectable dishes, and other infor- 
mation of value to those interested in good cooking. 

This new book of Mrs. Rorer's will be sent 
free to anybody anywhere upon request. Just send 
your name and address on a postcard to Depart- 
ment H-5, Mcllhenny Company, Drexel Building, 
Philadelphia, Pa. 

Of course the prime purpose of this new 
recipe book is to attract more favorable attention 
to our Tabasco Sauce, and to promote its use more 
widely instead of dry pepper as a seasoning for all 
dishes requiring pepper. 

It is now generally admitted among cookery 
experts that pure, unadulterated liquid Tabasco 
pepper is far superior to cayenne or black pepper 
because of intense seasoning power, delicious 
flavor and wholesomeness. 

Mcllhenny's Tabasco Sauce is the original and 
only genuine liquid Tabasco pepper, and is being 
used to great advantage by famous chefs and good 
housekeepers throughout the ci\ilized world. 

It is more wholesome and a better seasoning 
than cayenne or black pepper, and makes a most 
delightful table sauce. 

Order a bottle from your grocer today ; and 
don't forget to send for Mrs. Rorer's new recipe 
book. 

McrLHENNY COMPANY, Dept. H-5 
Drexe I Building, Philadelphia, Pa. 



Buy advertised Goods — do not accept substitutes 
237 



THE BOSTON COOKING-SCHOOL MAGAZINE 










Uncle Chester had a way of asking how 
things were done — even when they were 
done in the kitchen. 

So that when he tasted the angel cake 
at his birthday dinner, and exclaimed, 
"Delicious!" it was inevitable that he 
should ask, "What is that delightful 
flavoring? " 

"I knew you were coming, so I told 
them to give me the very best," said 
Alice, "and they gave me Burnett's." 

"Alice," said Uncle Chester, "your 
compliment is as charming as the flavor. 
You're an angel! When I get home, I'm 
going to insist, diplomatically but 
firmly, that our people always use 



The use of Burnett's assures to a des- 
sert the purest and most perfect flavoring. 
And a successful dessert is a happy climax 
to a luncheon or dinner. There is no 
more practical economy than the use of 
the best flavoring when its cost is so small 
compared with the cost of a meal 
that might otherwise be marred or 
spoiled. Insist on Burnett' 

Lei us send you our Recipe 
Book of 1 15 templing des- 
serts. Please mention your 
grocer's name in writing for it. 





JOSEPH BURNETT CO. 

Dept. K, 36 India Street 
Boston, Mass. 



Western Package 

Eastern Package 



The Girl Who Cooked 

Concluded from page 205 

put off the task as long as she could, 
but she really must, she knew, set about 
applying for a school now. 

At least, one afternoon, with a sort of 
Latimer and Ridly expression, as Ted 
diagnozed it, on her face, she had col- 
lected her courage, some paper, en- 
velopes, and several school clerk's 
addresses, and was grimly preparing 
to convince them of the peculiar adap- 
tabiHty of her talents for their several 
schools, wfen the Postman's whistle 
came like a welcome summons. 

Everybody tumbled out of the house, 
and somebody seized the budget, and 
bore it in, in triumph. 

''Nan, that's partiality," Ted 
grumbled, 'T believe you're Uncle Sam's 
favorite niece. "Whew — here's a busi- 
ness-like envelope." 

"The Homemaker," her mother 
glanced at the corner of the envelope. 
"Why— Nan— it's too thin to be— Oh, 
do you think — " 

"Oh, no," said Nan hastily, "it's only 
some notice or other, of course. She 
pulled out a slender blue shp of paper, 
then stared at it with a dazed expression 
in her eyes. 

"Mother, take it, and see what it 
says. I can't be seeing straight. Oh, 
quick!" her voice shook. 

Everybody clambered to look over 
Mother's shoulder. 

"Pay to the order of — " began Ted. 

"Three hundred dollars," shouted 
Kenneth. ^ 

"Oh, Nan!" LoUipops flew at her. 

"You've won, dear," her mother was 
smiling at her, proudly. 

Nan's eyes shone. College, college, 
the check seemed to chant joyously at 
her. 

* She opened her hps to speak. But in 
that instant came a piercing odor from 
the kitchen, and the check fluttered 
unnoticed to the floor. 

"The beans are burning," cried Nan, 
and vanished through the door. 



Buy advertised Goods — do not accept substitutes 
238 



ADVERTISEMENTS 



AVALON 

(Brand) 

TUNA 

California's Fish De Luxe 



Serve direct from 
the tin— garnish with 
lettuce and slices of 
lemon. 

— A new treat from CALI- 
FORNIA. 

— Something different and 
easy to serve — something 
everyone will like. 

— The white, tender meat 
of the Tuna Fish caught 
in the deep blue Pacific, 
near Catalina Island, Cali- 
fornia. 

— This delicately flavored 
Tuna meat looks and tastes 
like breast of chicken, and 
can be served either as fish 
or meat. 

— Order a trial can from 
your grocer. 




AVALON Brand TINA is carefully cooked 
and seasoned, and is ready to eat just as it 
conies from the tin. But you may prepare it 
in different ways to suit different occasions. 
Write for our booklet of TLNA RECIPI^S and 
in the meantime, try the two printed below. 




A SIMPLE SALAD 

Shred one large can of AVALON BRAND TUNA, 
add one small cup chopped celery or cucumber, one 
tablespoonful grated onion, mix with mayonnaise 
dressing. Serve on lettuce leaves and garnish with 
mayonnaise. 




AVALON TUNA CROQUETTES 

Melt two and one-half tablespoons butter, add one 
half tablespoon finely chopped onion and cook till 
onion is yellow, add one-third cup flour, cook till 
smooth, add one cup stewed tomatoes and cook, stir- 
ring constantly till boiling, add one can AVALON 
BRAND TUNA and one cup finely chopped boiled 
potato. Season to taste with salt and pepper, form 
into balls, dip in egg, roll in crumbs and fry in hot 
deep grease. 



THE VAN-THOMAS COMPANY 



353 East Second Street 



LOS ANGELES, CAL. 



Buy advertised Goods — do not accept substitutes 
239 



THE BOSTON COOKING-SCHOOL MAGAZINE 




) 



) 



H^l 





-• m>v 



Cfie Appropriate 
Beverage — 

Welch's 

"TAc JVatiorxal 2>rinA.' 

Welch's gives a touch of genial 
hospitality to the formal and 
informal social affairs of the 
wintertime. It is always ready 
to serve plain, and is quickly 
made into punches and other 
delicious beverages. 

Welch's is now relied upon by 
thousands of women who face 
the problems of entertaining. 
You should keep a supply in 
the house. Almost every day 
or evening you will find it a 
cheerful feature of the home 
life. 

\yEl.CH PUNCH— This punch, so 
simply and easily made, has never 
been equaled or excelled. It delights 
every one who tries it. Use one pint 
of Welch's, one quart of plain or 
charged water, the juice of three 
lemons and one orange, and one cup 
of sugar. Mix and serve very cold. 
If you use a punch bowl garnish with 
sliced fruits. 

Do more than ask for ''Grape Juice** 
—say JVelch's and GET IT 

If unable to obtain Welch's of your 
dealer we will send a trial case of 
a dozen pints for $?>, express pre- 
paid east of Omaha. Sample 4-oz. 
bottle, mailed for 10c. Booklet of 
recipes free. 

The Welch Grape Juice Co. 

Westfield, N. Y. 



sak 



{ 



A Ramona Party 

A CALIFORNIA tourist whom I 
know, brought home a jar of 
pickled figs, guava jelly and other things 
for the sole purpose of giving a unique 
party, and it certainly was an interesting 
function. It may be given by ladies 
lately returned from California or be 
prepared in compliment to those who 
have just returned from the land of sun- 
shine and flowers. A novel gathering 
would be an entire company of people 
who had visited California. 

The decorations may be a blending of 
Spanish and Indian colors. Navajo 
blankets make splendid rugs, as well as 
couch covers; smaller bits of woven 
pieces for stand covers or pillow tops 
are nice, and Spanish flags should wave 
along with the Stars and Stripes. Large 
Indian jars, if procurable, should hold 
sprays of the yellow mustard or yellow 
flowered musk and red geraniums, and 
carnations should stand in brown earthen 
ollas. Flowery June is a favorable month 
to get plenty of greenery for making a 
bower of a porch. It might be arranged 
something after the porch on Camulos 
ranch, Ramona's early home. Many sou- 
venirs of the trip may be utilized either 
here or on the table, which should show 
doilies and elaborate centerpiece of 
drawn work. 

A bowl of the golden California poppy, 
resting on the beautiful weblike lace, 
makes a gorgeous center. 

The place-cards may be water colors 
of the dainty wild flowers of the state, 
or tiny Indian sketches, or better still, 
thin orange wood cards bearing a pic- 
ture of the Camulos ranch house. 

Small dishes of pottery may hold the 
nuts and bonbons, which are in appro- 
priate colors ; these later may be given 
as favors. Abalone shells so highly pol- 
ished make beautiful receptacles for can- 
died fruit and jelly. 

It adds, if a guitar player can be se- 
cured to play during refreshments, or 
if a musical friend will sing several 
Spanish love songs. A very desirable 



Buy advertised Goods — do not accept substitutes 
240 



ADVERTISEMENTS 



Some Reasons Why 




Are Better Than Others: 

1. Single Damper Control (patented) 

The greatest improvement ever made m cooking stoves. One 
movement of this damper perfectly regulates fire and oven. Simply 
push the knob to "Kindle," ''Bake," or "Check"— f Ac Range does the 
rest. Damper mistakes common to the two-damper ranges are 
impossible with this range. 

2. Two Hods in the Base 

One deep Hod for ashes instead 
of the old clumsy ash pan. It is 
easy to remove and carry without 
spilling. The other Hod is for coal. 
This feature is patented. 

3. The Perfectly Heated Oven 

Some ovens are too hot in some 
places and too cold in others. 
The curved cup-joint oven 
flues of Crawford Ranges heat the 
oven in every part alike. No cold 
corners — no scorching spots. That 
is why they bake better than other 
ovens. 

Gas Ovens if desired — elevated (double) 
or end (single). These ovens are safe; 
explosions are impossible. The end oven 
has broiler at the top, 'which saves the 
cook much stooping. 

Ask the CRAWI^ORD A^ent to show 
you and write us for circulars 

MTALKER 4 PRATT MFG. COMPANY, 31=35 Union St., Boston 




11 



Buy advertised Goods — do not accept substitutes 
241 



THE BOSTON COOKING-SCHOOL MAGAZINE 



C 






THE GOOD HOUSEWIFE 

makes rather a serious matter of measuring out 
WHITE HOUSE COFFEE— for she knows 
that it is very precious stuff and should not be 
wasted. She knows that a smaller quantity than 
of most coffees will brew a delicious pot-full, and 
she is careful to exactness in using just the right 
quantity (learned by experience) with which to 
supply the requisite number of cups for present need. 
Whenever and wherever WHITE HOUSE 
COFFEE is used, its delicious flavor is a source 
of keen delight. Its uniformity and unsurpassed 
quality are always open to favorable comment; and 
its peculiar and fascinating qualities make it easily 
recognized, once it has been used, so that where- 
ever one goes little exclamations are heard at the 
table, such as "That s certainly White House" 
or *'So, you, too, use White House," or "I'm 
glad I can have my White House," which most 
eloquently express the public sentiment towards 
this splendid brand, and prove that the friendships 
it has formed have become cemented indissolubly. 

WHITE HOUSE COFFEE is now sold 

by thousands of grocers, and no matter where one 
may be an insistent request for it and a knowledge 
that any grocer can easily procure it is certain to 
result in obtaining it. 




feature is to choose some lady, who uses 
good English and can embellish the tell- 
ing, to relate the story of Ramona. Then 
the hostess or lady or ladies who have 
visited Old Town, Senora Moreno's 
ranch and the Ramona House can give 
some of the many little tales floating 
around San Diego and its vicinity. Had 
Helen Hunt Jackson written nothing else, 
she should be held in sweet memory for 
giving to us this touching story. 

After the meal a little contest may be 
held in pronouncing a list of Spanish 
words, — say a dozen such as Mohave, 
Navajo, Adobe, Frijoles, Tamales, Tor- 
tilla, Abalone, Alessandro, Lajolla, etc. 
To the one pronouncing them correctly 
give a small booklet of Spanish recipes 
— collected and made by hostess. While 
pencils and paper are out, ask for a list 
of characters in the book. To the one 
remembering the largest number give a 
Perry picture of Helen Hunt Jackson or 
a photograph of the old adobe Ramona 
House, where the priest who married 
Alessandro and Ramona lived. 

The menu may be a simple tea, if a 
breakfast is not desirable. Chili con 
carne and tamales may make it strictly 
Spanish, or with a soup and more elab-p 
orate dessert, like strawberry and pine 
apple ice, a luncheon may be evolved, 
departing for summer trips, these are 
carry out a spread in keeping with th 
idea. Two young maids in Indian o 
Spanish attire should do the serving. 

Suggestive menu for a breakfast : 

California Cherries arranged around celery! 

dips filled with powdered sugar 
Frijole Croquettes French Fried Potatoes » 
Whole Wheat Sandwiches 
Orange Marmalade 
Breaded Lamb Chops Buttered Peas 
Fig Pickles 
Rolls Guava Jelly- 
Vegetable Salad in Tomato Cases 
Cottage Cheese in Green Pepper Rings 
Toast Fingers 
Flaming Sweet Omelette 
Petits fours 
Mexican Chocolate 
Any lady who will take the pains to 
carry out such a party will find it voted 
a signal success, no matter whether her 
guests have all visited California or only 
know of it by reading. s. H. 



I 



f 



Buy advertised Goods 



— do not accept ausbtitutes 
242 



ADVERTISEMENTS 




THE most improved sanitary 
and scientific methods surround 
tlie manufacture of „ Eagle Brandy 






-yCoiC^ 73 07-c^^€^^i^ 





MILK- 



T^n^^T^ 



THE ORIGINAL 

All aalrymen's";" cans are tlioroughly cleansed and sterilized im-^ 
mediately after emptying at tlie condensery, before returning to the 
dairy. Has no equal for infant feeding and for general liousehold use. 

Send for our booklets *'' My Biography^'' " Borden's Recipes y*ljind. 
** Where Cleanliness Reigns Supreme " 

BORDEN'S CONDENSED MILK CO. 

''Leaders of Quality ** 

Est: 1857 New York 



Buy advertised Goods — do not accept substitutes 
243 



THE BOSTON COOKING-SCHOOL MAGAZINE 



(Belc©) 




VniT KNOW the ordinary electric lamp cannot be 
M.\MKJ i\l^^Mll regulated; when turned on it must 
use the full current. Just so with the ordinary electric 
iron. You cannot control the heat. There is a continu- 
ous waste of electricity and great danger of scorching 
the clothes. The DELCO is the only iron in which you 
have complete control of the heat: by simply turning the 
switch you can have just the amount necessary. High, 
Medium or Low. The amount of current used is reduced 
to a minimum and you iron the finest clothes in perfect 
safety. We are so confident that you will be pleased 
with a Delco Three Heat Iron that we want you to 

TRY IT TEN DAYS FREE 
Use a DELCO next ironing day. If not perfectly satis- 
fied send it back at our expense. Write today and you 
will agree that " It pays to have a DELCO. ' ' Sent pre- 
paid to any part of the U.S. for $5.50. Furnished with 
stand, cord and plug. Satisfaction guaranteed or money 
refunded. 

DIAMOND ELECTRIC CO. 



40 FREDERICK ST., 



BINGHAMTON, N. Y. 



Patent Ironing Board Cover 




Special Features: 




Bottom View 



Top Vicjv., 



Sanitary. 

No Wrinkles. 

No Tackinii. 

Does Not Flatten. 

Felt Center With Facinif 

Sheets. 
Adjustable to any Ironinii 

Board. 
Does Not Lose Its Thick- 
ness or Resiliency. 
Removable Facinil Sheets 
that may be Relaun- 
dered or Replaced by 
New Ones. 
Lasts a Life Time. 
It Is the Best and Only IroniniJ Board Cover of its 

kind on the Market. 
A perfect Sleeve Board can be made by lacing to|{ether 
the sides of either end, either of which will also 
roll into an excellent sleeve pad. 

Several nickle locks so arranged that the cover may easily 
be drawn about the narrow ends of the board no matter how 
sloping the ends may be. 

Every tendency about the household now-a-days is toward 
the Sanitary. How long have you left your blankets and 
sheets on your board sooner than be annoyed by having to 
remove the tacks and go through another tacking process 
and the smoothing out of wrinkles? Has your patience been 
severely tested by having to do this? Note the hundreds of 
tack holes on the old board as shown in the cut. They speak 
for themselves and represent many a trying moment that 
most housewives experience. 

Sent postpaid to your address 
on receipt of $2.50 by the 

JUUEN MANUFACTURING CO., Inc., ELMIRA, N. Y. 



Verse of the Vegetable Vendor 

Through the lanes and alleys narrow 
Trudges he with brimming barrow, 

Where leaf-filtered sun streams down 
On the streets of Trenton town. 

"Won't you buy my red tomatoes, 
Corn and carrots and potatoes, 

Fresh and fancy! If you're wise 
You will use their ears and eyes. 

When for cabbages you're paying 
Don't forget this wise old saying: 

('Tis a truth, though said in fun — ) 
Two heads better are than one. 

Some onions purchased at the start 
Might serve, perhaps, to make you smart; 

My melons all are fine and sweet, — 
My mustard greens cannot be beet. 

Try this big, late-blooming posy, 

Tastier than a scented rosy, 
Queen of all my garden bower — 

This blossom is the cauliflower!" 

Thus he sauntereth and singeth, 
And reluctant coin he wringeth 

From the housewives, up and down, 
Throughout peaceful Trenton town. 

IvA Whitman Robinson. 



It happened in Toronto. 

Scene, the First Precinct Police- 
Station. Driscoll was making out his 
report. He began two or three times, 
and tore up the paper and started afresh. 

"What are you workin' at?" said the 
man at the desk. "Writing a letter?" 

"Naw!" said Driscoll. "There is a 
dead horse over on Cholmondelay Street, 
and Rule Seventeen says I have to re- 
port it in writing." 

And Driscoll chewed the end of the 
penholder, groaned and leaned over the 
desk like a cuttlefish seeking its prey. 
___"How do you spell it, anyway?" said 
Driscoll. 

"What?" 

"Cholmondelay Street." 

"Well, the same old way," answered 
the man at the desk. 

Pretty soon Driscoll threw down the 
pen, got up and put on his uniform. 

As he went out of the door, the desk- 
man called, "Where are you goin', Dris- 
coll?" 

"I'm goin' to drag that dead horse 
around the corner into King Street!" 



I 



Buy advertised Goods — do not accept substitutes 
244 



ADVERTISEMENTS 




SALT AND 
PEPPER No 29 




Every quality that makes table glass so 
beautiful so appealing, is to be found in 

Heisey's (H/ Glassware 




INDIV DOM4NO 
SUGAR NO 393 



^S^ 




The graceful shapes and harmonious designs make it 
the glassware that has true distinction. 



HEI5EY"5 




HORSERADISH 

No 355 




INDIV CREAM 
NO 355 



OYSTER COCKTAIL 
AND PLATE No. J93 



w 



IglaeswareI 





COCKTAIL 
NO 601 



COPYRIGHT 181 



istY a> CO. 



OVAL CREA^ 
NO 353 




So good, you can use it for important Formal occasions 
— so inexpensive, you can enjoy it every day. Sold 
by the best dealers everywhere. Write for "Table 
Glass and How to Use It." This book shows a great 
variety of styles and patterns, and gives suggestions to 
help you select the table glass that is most appropriate 
and most beautiful. 




EGG GLASS 
NO 429 






A. H. 
Heisey &- Co 



Dept.56 
Newark. Ohio - 



HORSES NECK 
No 601 





VASE NO 351 



1 



Buy advertised Goods — do not accept substitutes 
245 



THE BOSTON COOKING-SCHOOL MAGAZINE 



Exquisite Desserts 

and 

Delicious 
Ice Cream 

Made ^Vith 

Junket Tablets 

Your grocer or druggist sells them 
or we mail postpaid ten tablets to 
make ten quarts for 10 cents and 
give you the charming brochure 
"Junket Dainties" free. 

CHR. HANSEN'S 
LABORATORY 



Box 2507. 



Little Falls, N. Y, 



Food Flavors 

Are a study in them- 
selves. We have spent 
years blending herbs 
and spices and making 
extracts. 



Mapleine 

Is our product. It is a pure 
vegetable essence. Use it 
in soups, sauces, candies 
and desserts. It 

FLAVORS FOOD 



GROCERS SELL IT 

35c 2-oz. bottle 
{50c in Canada) 

Send 2c stamp for our 
Mapleine Cook Book, 

CRESCENT MFG. CO., (Dept. R.) SEAHLE, WASH. 




Appreciation 
The Boston Cooking School Mag. Co., 

Thank you for the sample of a perfect 
cooking magazine. I am a woman just 
past her 75th birthday, a graduate of 
Boston University School of Medicine, 
who has practiced her profession over 
30 years in Chicago, and who was born 
of a mother who believed in generous 
and proper feeding, — all this to vouch 
for my opinion of the magazine being 
worthy of consideration. Now I am liv- 
ing a sane life in this perfect climate, in 
a pocket of these beautiful mountains, 
but I am still talking cooking enthusiasti- 
cally. I have felt very certain for years, 
that if the world were always properly 
fed there would be an end to Tuberculo- 
sis, and there would have been no begin- 
ning to "Hook-worm". 

Cordially yours, 

S. G. P. 

I enclose $1.00 for magazine. 



The change from the loud and strid- 
ent and plush-covered to the quiet and 
simple in manners, housekeeping and 
art is owing more to the influence of Wil- 
liam Morris than to any other man of 
the century. Morris said: "We need 
fewer things, and want them better. All 
your belongings should mean something 
to you. Every act of life should 
signify." 



During the Civil War a Union general 
came up with a small, straggling body of 
his own cavalry, wading through a foot 
of soft, sticky mud. As the general ap- 
proached, the troopers were drawn up 
to salute him; and in the midst of the 
floundering movement a man was thrown 
violently from his horse into the black, 
sticky mass. He crawled to his feet, a 
sorry spectacle. The general, smother- 
ing a laugh, rode up to him. "What's 
the matter, my man? Are you hurt?" 
the general asked, kindly. "Naw," re- 
plied the man, turning around his grimy 
face. "I ain't hurt none; but, if I ever 
love a country agin, you can kick me!" 



Buy advertised Goods — do not accept substitutes 
246 



ADVERTISEMENTS 



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NUTRO 



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cannot 
will not 
should not 



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It is justly called the King of Substitutes 
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Send 35 cents for a pound tin that contains 70 cups 
We pay expressage 

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192 FRONT ST., NEW YORK 




You Can Equal the 
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The triumphs of the French chef, who imparts the most 
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Add a small quantity of Kitchen Bouquet to gravies, 
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, A tempting relish ^ 
having the true tomato taste 

5UJElA§EL 
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Keep» After Opening 

Vine ripened tomatoes, from 
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tioning this tnagazine. 

Curtice Brothers Co. , 
Rochester, N. Y. / 




Buy advertised Goods — do not accept substitutes 
247 



THE BOSTON COOKING-SCHOOL MAGAZINE 




HERE IS A NEW SALAD FOR YOUR 
SUNDAY DINNER. IT'S MADE WITB 

KNOX 

SPARKLING 




Soak 1 envelope Knox Gelatine in 1 cup cold water 
5 minutes. Dissolve in 1 3^ cups boiling water. Add 
juice of three lemons if you use the plain package 
(or use part of the concentrated Lemon Juice in the 
Acidulated package soaked in J^ cup water) and H 
cup sugar. When jel'.y is beginning to set put in one 
cup celery cut fine, Vi Cvip nut meats, small pieces 
of apples, oranges, bananas or other fruits, pimentos 
or green peppers, cut up. if desired. Put in large or 
individual molds and serve on lettuce or endive 
leaves with mayonnaise dressing and garnish with 
marshmallows or nut meats. 

Send for this FREE Recipe Book 

An illustrated book of recipes for Desserts, Jellies, 

Puddings, Candies, Ice Creams, Sherbets, 

Salads, etc., sent FREE for your Grocer's name. 

Pini sample for 2c stamp and grocer's name. 



CHARLES B, 

7 Knox Ave. 



KNOX CO. 

Johnstown, N. Y. 



Better bread and more of it — that 
is a good modern ideal. 

Fleischmann*s Yeast 

helps it to come true. It makes it 
easy to make good bread. Our new 
Recipe Book tells how. 



The Fleischmann Company 



701 Washington Street 



Kew York City 



Potatoes made their way very slowly 
into popular favor in England, and were 
far too expensive to be seen on the table 
of any but the richest people. In the 
reign of James I. their price was two 
shillings a pound. Soon after the Res- 
toration the government and the Royal 
Society tried to encourage the cultiva- 
tion; but progress was slow, and it was 
not until nearly the end of the eighteenth 
century that the tuber came into popular 
use. 



It is right and necessary that all men 
should have work to do which shall be 
worth doing,' and be of itself pleasant to 
do : and which should be done under 
such conditions as would make it neither 
over-wearisome nor over-anxious. Turn 
that claim about as I may, think of it as 
long as I can, I can not find that it is an 
exorbitant claim ; yet again I say if So- 
ciety would or could admit it the face of 
the world would be changed ; discontent 
and strife and dishonesty would be 
ended. To feel that we were doing work 
useful to others and pleasant to our- 
selves, and that such work and its due 
reward could not fail us! What serious 
harm could happen to us then ? — William 
Morris. 



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FLAVORING EXTRACTS 



Leading European and American chem- 
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Buy advertised Goods — do not accept substitutes 
248 



Menu for Dinner Served at Table Shown 
in Frontispiece 

Grapefruit in Cocktail Glasses 

Consomme, with Vegetables, Julienne 

Celer\- Olives Salted Nuts 

Shoulder of Cod, Oyster Sauce 

Hot House Cucumbers 

French Potato Balls, with Parsley 

Roast Turkey, Giblet Sauce 

Cranberry Sauce 

Potatoes, Scalloped, with Red and Green Peppers 

Squash Souffle 

Onions in Cream 

Fillets of Wild Duck in \'ol-au-vent 

Currant Jelly 

Cauliflower au Gratin 



Nuts 
Sweet Cider 



Melba Cui 
a preserve 
Raisins 



^up 
(Vanilla ice-cream, half a preserved peach, raspberry sauce) 



Bonbons 

Coffee 



^ ^ >^ 



Menu for Dinner in the South 

Ancho\y, Egg-and-Truflle Canapes 

Oyster Soup 

Pin Money Mangoes Olives Salted Pecans 

Rolled Fillets of Fresh Fish, Baked, Hollandaise Sauce 

Potato Balls, French Fashion 

Roast Guinea Chicks, Rice Croquettes, Creole Yams, Southern Style 

Onions, Buttered 

Guava Jelly 

Roast Ham, Pineapple Fritters, Wine Sauce 

Grapefruit Salad 

Banana Pie Lemon Syllabub 

Coffee 

yf >f ^ 

Menus for High Tea at Thanksgiving 



Olives 



Cream of Oyster Soup Celery 

Chicken Croquettes 

Peas 

Parker House Rolls 

Small Pumpkin Pies 

Individual Charlotte Russe 

Bonbons Salted Nuts Coffee 

H. 

Fried Oysters, Sauce Tartare 

Truffled Chicken Timbales, Bechamel Sauce 

Lady Finger Rolls 

Fruit Cup 

Lady Fingers 

Macaroons 

Maple Bonbons Salted Butternuts 



The 
Boston Cooking-School Magazine 



VOL. XVIII 



NOVEMBER, 1913 



No. 4 




LIBRARY AND LIVING ROOM 



A Home of the Past and Present 

By Rosamond Lampman 



AT the end of a quiet shady street, 
once a village lane, and v^here an 
atmosphere of old time romance 
still lingers, stands the quaint home of 
Mr. Everett Fowler at Kingston, N.Y., 
built when Dutch good fellowship reigned 
supreme nearly two centuries ago, and 
which bids fair to maintain its present 



usefulness another hundred years. Al- 
though rejuvenated and restored in many 
ways its original style has been preserved 
and its long, low lines and thick stone 
walls present a pleasing appearance 
particularly fascinating to lovers of the 
colonial. 

Neither is this house, standing where 



267 



268 



THE BOSTON COOKING-SCHOOL MAGAZINE 



1 ' mmmmm 


■jjj^H 




1 


-1 






' ^m^'i'wmlKmiMSKBUm.i, 




■M 





THE QUAINT DUTCH D001\ 

the flickering shadows of the tall trees 
playing hide-and-seek on its gray walls 
seem to give it charcater like the lines in 
a dear old face, without its touch of 
history. In these days of peace and 
plenty in our land it is difficult to imag- 
ine quiet Kingston as a centre of nat- 
ional trials, conflicts, and impending dan- 
gers; once a fortified town, and once 
raided and burned by the envious British, 
while its terrified inhabitants were 
forced to flee to the little town of Hurly, 
three miles away, for safety. Among the 
few desolate homes, left standing, were the 
blackened walls of this sturdy house, 
whose pioneer owner had spent many 
weary months in building, and which was 
again bravely restored to its former use- 
fulness during the Revolution. 

The front entrance of this interesting 
house is the key-note of its character 
and the very embodiment of Dutch wel- 
come and hospitality. There is no porch 
here, merely a hood extending out over a 
massive white door, which swings in two 
sections, adorned with a handsome old 
brass knocker; this, with the charming 
decorative frieze above it, the simple 
fluted pilasters at either side, and its 



unornate stone steps is a typical example 
of an early eighteenth century front door. 
Among the few necessary changes made 
in the exterior, a roomy porch has been 
built to the right, the straight lines of the 
roof, picturesquely broken here and there 
by dormers, and the solid paneled shut- 
ters, exchanged for more modern ones. 

The charm of the interior lies in the 
rearrangement of the rooms, and the suc- 
cessful mingling of oldtime fittings with 
modern conveniences. While the old 
lines are here, as are the old fireplaces 
and cozy, low-beamed ceilings, new floors 
have taken the place of the time-worn 
ones, and tiny closet-like bed-rooms and 
pantries have been opened into quaint 
alcoves, that give the rooms in which 
they open a unique distinction of seem- 
ing larger than they really are. The 
great front door leads directly into one of 
these captivating recesses, once a dark 
and narrow hallway; though the stair- 




THE DUTCH FIREPLACE 



A HOME OF THE PAST AND PRESENT 



269 



case ascending to the rooms above has 
not been altered, there are on either side 
wide archways opening into rooms that 
Hght it and give it apparent breadth. 

The room at the left of this entrance 
is the happy combination of library and 
living room. Here a closet has been 
utilized into a charming nook, in which 
are built-in book shelves, a delightful 
old mahogany table, and a comfortable 
reading chair. The plastered walls are 
painted a sage green, and the ceiling, 
beams, and wood- work a darker shade. 
The floor, too, is stained this dark green, 
over which is placed green and white 
Navajo rugs. The commodious old 
fireplace, built of Dutch brick, brought 
over from Holland, with facings and hearth 
of plaster, is well equipped with antique 
fittings; these and the old Dutch brass 
box and milk-can, on either side the wide 
hearth, accord quaintly with the shield- 
shape backs and dainty carvings of the 
Heppel white chairs, the dignified grand- 
father's clock, and the simple white flut- 
ed curtains at the deep-casement win- 
dows. 



The parlor at the right of the Httle hall, 
finished in colonial white, with polished 
floor and Oriental rugs, is a harmonious 
contrast to the color scheme of the lib- 
rary. While the fireplace with its simple 
shelf and plain paneling is the same as the 
other, there is a decorated iron back with 
the date, 1764, in high relief across the 
face. This room is replete with antique 
furniture, and the soft cream forms an 
effective back-ground for the time-soft- 
ened hues of old mahogany and quaint 
upholstery. At the far end of this room 
another simple alcove, once an old- 
fashioned bed-recess, forms a fitting 
place for the piano, and beyond this is 
the dining-room, which was originally 
kitchen and bed-room combined. 

To the lover of old-time table acces- 
sories there are few rooms more interest- 
ing than this one; the white plate-rails 
running around the softly tinted walls 
hold a delightful collection of rare old 
china, among them many pieces of old 
blue Staffordshire with American views, 
so dear to the heart of every American 
collector of this old ware. Graceful 




270 



THE BOSTON COOKING-SCHOOL MAGAZINE 



decanters and frail old wine glasses, lend- 
ing misty visions of toothsome pound- 
cake and rich red wine, grace the old- 
time side-board. A quaint girandole 
with tinkling prisms, whose twinkling 
lights have illuminated many a feast, and 
a stately coffee-urn, once the joy and 
pride of some dear old colonial dame, 
stand side by side. Polished old pewter, 
brass and silver , catching the glint of the 
sunshine, reflect whimsically the rich 
colors of a unique collection of Dutch 
steins hanging blithely above them. Here 
good Dutch hospitality is again ex- 
pressed by the fire-place within a snug 
recess, the swinging brass tea-kettle 
over the fire, that sings a merry little 
tune on dull afternoons, and the cozy 
settle standing invitingly near. 

At the south side of the dining-room a 
commodious kitchen has been built, 
equipped with all the modern improve- 
ments needed in a well appointed kit- 
chen, and above this are comfortable 
sleeping apartments for the domestics. 

On the second floor are the family 
sleeping rooms, each fitted, like the low- 
er ones, with old-time fittings. In one 



of these rooms one sees an odd example 
of fireplaces, built without the accus- 
tomed high mantel, but, instead, there is 
a quaint niche nestling high up on either 
side of the broad chimney. In this room 
are many pieces of early eighteenth cen- 
tury make, and the heavy handsome 
mahogany sleigh-bed, the Sleepy-hollow 
chair, roomy high-boy, old sewing-table, 
and secretary with its secret draw, have, 
each, their special charm, and here, as 
throughout the house, lingers a delight- 
ful old-time atmosphere. 

The third floor, once an old-fashion 
attic, mysterious and gloomy, has been 
transformed into a comfortable den. A 
new floor has been laid, and the dormer 
windows light it. There is a built-in 
cabinet with sliding glass doors running 
the half of one side, containing the own- 
er's fine collection of curios and small an- 
tiques. The furniture here is also in 
keeping with the character of the house, 
and the chairs, tables, spinning- wheel, and 
desk, as well as the pictures, war imple- 
ments, and Indian relics on the walls, 
all bear the hallmarks of brave old Rev- 
olutionary days. 



Autumn Days 

Oh, the grey days, the gold days, 

When Autumn's on the wing. 
When hills are dim with shrouding haze, 
And through the mist you see a blaze 
Where painted leaves still cling. 

Oh, the still hours, the sweet hours, 

Alone upon the hills. 
The strange, enchanted, mystic shrine, 
The air like sparkling, amber wine 

That quickens, stirs and thrills. 

Oh, the glad days, the sad days. 
When summer has grown old. 
The days when joy and pain are blent 



^f 



lowing th^ 




BANKING CELERY AT SMELTZER 



California's Winter Celery Crop 

Bv Charles A. Bvers 



DURING the past season Orange 
County, California, shipped to 
eastern and northern markets 
approximately seven hundred carloads 
of celery, harvested from about 2,000 
acres. A carload of California celery, at 
the packing house, is worth approxi- 
mately S600, making the total amount 
shipped worth to the growers something 
like $420,000 gross, or S210 per acre. 
Although this was one of the most pros- 
perous seasons the state's growers have 
ever experienced, these figures never- 
theless will give to the outsider a fair 
idea of how profitable the industry really 
is. 

The United States every winter con- 
sumes tons of celery, as one of xheJprm- 
cipal "trimmings" of the turkey dinner, 
and it is to the growers of Southern 
California that the country looks for its 
crispest and finest mid- winter supph*. 
The growers here seed in February, begin 
to harvest in October and finish up the 
season again in February, which means 
that the crop is harvested during the 
real winter months when the demand is 
keenest. In this respect Cahfornia has 



a considerable advantage over New 
York, Michigan and Florida, the other 
leading celery-growing sections, and con- 
sequently she receives somewhat better 
prices than do the growers of these other 
states. The marketing of the celery 
crops of New York and Michigan ends 
about the last of October, on account of 
the cold winters, just at the beginning of 
the California han.'esting time, and the 
Florida crop does not begin to appear in 
the market until about February, com- 
peting slightly with the close of the 
California crop. 

Much of the western shipments of the 
past season sold in the markets of the 
East at 55 cents per dozen bunches, 
which is considered a top price, even for 
the mid-\\4nter crop. In fact, the high- 
est price ever before received by the 
California growers was 45 cents per 
dozen bunches. The railroads, how- 
ever, receive a large proportion of this. 
The freight on a carload of California 
celery consigned to Xew York City, is 
about S300, which means that the Xew 
Yorker must pay something like $900 
per carload. 



-271 



272 



THE BOSTON COOKLXG-SCHOOL MAGAZINE 



Of course, the western grower does 
not possess anything Hke a monopoly on 
the mid-winter market, even if his crop 
is marketed fresh ; much of the Michigan 
and New York crops goes into storage for 
the hoHdays, and even though it loses 
some of its crispness, it offers strong com- 
petition. A consignment of the Cali- 
fornia crop will reach New York in 
about fourteen days, and, therefore, 
within a little more than two weeks 
from the time the celery is taken from 
the ground, it can be served with a Christ- 
mas dinner in almost any part of the 
East. 

California celery is shipped to every 
state in the Union, as well as to nearly 
all parts of Canada. The crop consists 
of two varieties, the Golden Heart and 
the Green Top, the former being an 
early variety and the latter a late 
variety. The former is grown in much 
the larger quantity. A carload of celery 
is made up of about 200 crates, each con- 
taining ten dozen bunches. There are 
usually three grades, and the prices 
naturally vary accordingly. 

The celery-producing district of Cal- 
ifornia is confined almost entirely to 
Orange County, the small town of 
Smeltzer, located about forty miles 
south of Los Angeles, constituting the 
center of the industry. The area is a 



sort of peatland with a mixture in some 
localities of a wet clay. It was originally 
a great stretch of bog covered with 
sloughs and creeks, over which luxuriant 
growths of vegetation had been preci- 
pitating for years layer upon layer of 
peat ingredients. To convert it into 
tillable soil, it was necessary to drain 
it, for which flumes and ditches, leading 
to the ocean five miles away, were con- 
structed; and on account of the swampy 
nature of the area these ditches are con- 
stantly maintained. 

The peatland portion of the area forces 
the celery plant into quick maturity, 
and from such localities comes the 
earlier part of the winter supply. The 
crops in the clay-soil area are developed 
much slower, and in this way the har- 
vesting season is prolonged over a much 
longer period. 

The celery-growing industry in Cali- 
fornia was started about eighteen years 
ago by D. E. Smeltzer, a former produce 
dealer of Kansas City, From that time 
the industry has steadily thrived and 
grown, and at present there are about 
175 celery growers in the district. 
About 90 per cent of these growers are 
banded together in an organization 
known as the Celery Growers' Associa- 
tion of Orange County, with headquarters 
at Smeltzer, and it is through this asso- 




GATHERING AND PACKING CELERY 



i 



DO MEN WANT EFFICIENT WIVES? 



273 



elation that almost the entire crop is 
marketed. 

■ An acre of celery land in this locality 
is worth from $500 to $600. It will pro- 
duce, if the season is good, about 1,300 
dozen bunches, worth at the packing- 
house on an average of about 20 or 25 
cents per dozen bunches. The average 
yield per acre for the entire section, how- 
ever, is sHghtly less than 1,000 dozen 
bunches. Since the cost of production is 
rarely more than $35 or $50 per acre, the 
margin of profit is particularly tempting. 
An average crop is almost assured each 
year, and not a great deal of care in the 
way of planting and cultivation is 
required. 

The sowing of celery seed begins in 



February and sometimes continues until 
the last of April, depending upon the 
variety sown and the time that the mar- 
keting is planned for. One acre sown 
to seed will supply plants sufficient for 
40 acres. The transplanting is done 
from the first of June until the first of 
September. The plants are set in rows, 
and are continually "banked" until the 
harvesting time, which bleaches the 
stalks and causes them to become white 
and crisp. During the marketing season 
the visitor to Smeltzer will see large 
wagons, heaped high withcrates of celery, 
forming a long caravan wending its way 
to the packing-house, and for months 
the air, thereabout, is heavily ladened 
with the redolent odor of the plant. 



Do Men Want Efficient Wives ? 

By An Observer 



NOT long ago there appeared a per- 
tinent article bemoaning the 
dearth of good wives for eligible young 
men. The author of this cleverly ap- 
pealing disquisition purported to be an 
industrial magnate, employing in the 
neighborhood of four thousand men, who 
in the capacity of President of the Com- 
pany, partly through policy and partly 
through genuine interest in his fellow- 
kind, still retains a most friendly relation- 
ship with his workers. In fact, so keenly 
alive is he to their everyday problems and 
manner of living that oft-whiles the rise 
and fall of the steel market sinks into in- 
significance as he lays a discerning finger 
on the matrimonial fluctuations of his 
operatives. 

And this is the most recent report of 
this wide-awake observer. His medium 
salaried men, earning from twenty-five 
to fifty dollars a week, are not marrying. 
They are supporting comfortable clubs 
instead of families. His skilled mechanic 
and draughtsman, likewise the young col- 
lege graduate who is working in his shop. 



because some day he hopes to direct other 
men in other shops, are all martyrs to 
bachelorhood — and why? Because the 
present day young woman is so dazzled 
by the material glitter of the age that she 
has forgotten how to be a man's helpmate. 
In short, the twentieth century god of 
gold has outdistanced Cupid. 

It is indeed a sad commentary on the 
passing of the maiden of simple tastes, 
and I found myself shedding a responsive 
tear as I read the depicted loneliness of 
several promising men doomed to a 
"waiting at the church" sentence. In- 
telligent, stalwart, red-blooded types of 
manhood they were. Think of the social 
waste ! 

But, strange as it may seem, just at 
this juncture, there floated across my 
mental vision the faces of a half dozen 
clear-eyed, whole-souled girls whose 
names are fast appearing on the "to have 
and to hold" waiting list. 

Two of these young women are grad- 
uates of a domestic science course, one 
is a qualified trained nurse, and others 



274 



THE BOSTON COOKING-SCHOOL MAGAZINE 



all wholseome, broad-hipped women, ad- 
admirably built for motherhood, yet, 
somehow, love has passed them by. 

Getting a firmer grip on the balance 
wheel of sympathy, I traversed the 
ground of a goodly bit of experience and 
there brought up short, face to face, with 
a few homely facts. 

Right here on my own street might be 
said to flourish a typical example of to- 
day's conditions. This street, let it be 
known, lies in the suburbs of one of our 
largest American cities. The residents 
of our thoroughfare are of the good mid- 
dle class Americans. We own our homes 
and take justifiable pride in our surround- 
ings. Here and there is sprinkled a name 
boasting, at least, the quality of age, so 
with true Eastern family reverence, a few 
of us may and do stiffen our backbone 
with the thought that, if we are not ac- 
complishing much, why, grandfather did ! 

However, on the whole, we are plain 
folk, just far enough removed from ab- 
ject poverty on one hand, and the deca- 
dent smart set on the other, to be repre- 
sentative of the rank and file of good 
citizenry. 

But what is more to the point, we have 
in our midst a comely array of marriage- 
able daughters. Here, indeed, would seem 
to be a favorite stamping ground for Dan 
Cupid, but, alas, it is a long time between 
arrows ! Perhaps the authorit}^ on rising 
steel and slumping matrimony can teU 
why. 

For instance, on my right lives Martha, 
a girl of moderately fine looks and modest 
tastes. She is a graduate of an old New 
England Academy, noted for its through- 
ness of instruction. Being an assiduous 
reader, she has materially supplemented 
the foundation work of school days by 
much worth-while browsing in the field 
of good literature. Martha, also, is a 
lover of good music and plays and sings 
most acceptably. Moreover, she is 
thoroughly domestic in her tastes and 
when "mother" sees fit to take a vaca- 
tion, it is she who assumes the brunt of 
household managem.ent and capably 



mothers the younger members of the 
family. 

It doesn't seem a long while either 
since Martha had her sixteenth birthday 
party and the flag was hoisted on the 
family flag-pole in her honor. Since 
that time the birthday fetes have been 
fewer and less pronounced. To be really 
candid, recent natal anniversaries have 
drifted by unmentioned, and only what 
the street urchin terms "snitching" would 
reveal the fact that Martha is now fast 
approaching twenty-nine years of age 
and no gallant knight comes riding. 

Then take the case of Margaret, who 
also lives close by. Margaret, too, may 
boast of average looks with an additional 
dash of vivacity in her make-up that is 
most attractive. Two years ago this 
likely young woman was graduated with 
honors from one of our leading colleges 
for women. While a conscientious stud- 
ent, she is thoroughly devoted to home 
interests, and a staunch lover of children. 
And it is to her credit,! record, that last 
year she took a less advantageous posi- 
tion as teacher in the local High School 
in order to be at home with her people. 
But, alas and alack! the confinement of 
such sedentary occupation is stamping 
her with the hall-mark of school-marmism . 
The youthful contour of face is fast being 
replaced by the settled dignity of the 
disciplinarian, which is augmented by a 
perceptible loss in weight. Yet she has 
signed for another year at the same in- 
stitution, and at present the vista of 
Margaret's future looks much like the 
lonely road to Spinster ville. 

Directly across the street from Mar- 
garet's home lives Helen. Although 
these girls are about the same age, they 
are as unlike as sparrow and blackbird. 
Helen is of the mannish type, and every 
move of her well-poised body suggests 
the keen and alert business woman that 
she is. Clothed in a trim-fitting, tailored 
gown, it is a pleasure to watch her stride 
buoyantly for the commuters' train to the 
city, where she is an invaluable assistan. 
to one of the towering commercial me 



DO MEN WANT EFFICIENT WIFES? 



275 



of the metropolis. 

Housework and Helen seem as incon- 
gruous as date palms and snow fields, 
yet, this girl who openly avows a cordial 
disHke for homekeeping is engaged to be 
married. One cannot but wonder how 
a person so thoroughly inoculated with 
the business microbe will respond to the 
trying tests of domesticity, or if even a 
lullaby can drown the insidious call of 
the office ? 

But the well-worn trail on our avenue 
is to the door of Dorothy, or "Dot", as 
she is familiarly called, the little steno- 
grapher, who perhaps might best be 
described as the possessor of a well- 
turned ankle and a well-turned head. 
The former, she dresses attractively in a 
coquettish pump with the advantageous 
auxiliary of a split skirt. The latter, she 
adorns with the most fetching of ban- 
deaux and bows. She is what the land- 
faring male observer of our suburban 
Rialto calls "some-class", and the sea- 
faring guest of mascuHne persuasion who 
makes our port terms "a trim little 
craft." Intellectuall3^ she prides herself 
on doing Marathons through the season's 
"best sellers," and what she knows of 
household accomplishments might be 
written on the back of a postage stamp, 
and then leave sufficient space for the 
lover of wide margins. She is neither 
atheltic or even robust looking, but she 
can purse her lips into a challenging pout, 
and do a high pressure stunt with her 
eyes that seem to bring results. One by 
one, the young men, shying away from 
a Beethoven sonata, congregate on her 
front porch to hear a melting interpre- 
tation of "Peg o' My Heart" to the 
novice-like accompaniment of her guitar. 
And, one by one, they fall captive to her 
nonsense and modishness! 

They are not all feather-brained 
youths either. A few^ weeks ago none 
other than a hard-headed college-bred 
man fell captive to her wiles, and offered 
heart and hand. All of which prompts 
the italicized question : Do our young men 
really want efficient wives ? 



Now^ is this street of mine pecuHar or 
exceptional in matrimonial adventures ? 
I can duplicate this self-same state of 
affairs in almost any adjoining localit}^ 

This Fall the wedding bells will ring 
for one of the town's fashionable daugh- 
ters. She, fortunately, has been given 
opportunities for culture and travel that 
are extremely desirable. But the plain, 
dependable science of household manage- 
ment has been totally ignored. She who 
can writhe through the Turkey Trot, 
Grizzly Bear and Bunny Hug in ap- 
proved fashion will, when shorn of her so- 
cial accomplishments and swagger trap- 
pings, approach the golden privilege of 
home-building with unprepared hands 
and a tired, anaemic body. 

One may argue that these are only a 
handful of blind fools and the recorder 
of them the victim of circumscribed 
vision. In justice, may I say that she 
has not spent her days in a two by two 
township putting a diamond finish on her 
narrow views. In the North, South, and 
beautiful golden West, she has encount- 
ered similarly unfortunate conditions. 

Almost unfailingly, in seven cases out 
of ten, where the game of wife hunting 
is in progress, 3^ou will see the willing 
male partner following devotedly in the 
wake of the untrained, peacocky type of 
womanhood. 

It is all very well to try to soften our 
emotions by quoting the case of the fine 
moral specimen of modern Adonis, earn- 
ing sixty dollars per week, who was cruelly 
jilted by some money-mad butterfly, 
but what of the worth-while girl who 
is never asked. 

Considering the fact that the female 
population is greatly in preponderance 
of numbers, there is certainly a large per- 
centage of marketable feminine ability 
waiting to give proof of efficiency. 

Man has found no difficulty in stand- 
ardizing woman's morality in the mar- 
riage question. Is he unequal to regula- 
ting the other requirements of wifehood? 

Let him brush some twentieth century 
scales from his eyes and take an X-ray 



276 



THE BOSTON COOKING-SCHOOL MAGAZINE 



peep at a woman's true worth when he 
essays the role of Romeo. 

For fear some may suspect that the 
writer is lingering in the lonely realm of 
old-maid-dom, and hereby merely giv- 
ing evidence of a crab-apple-like tart- 
ness of disappointment, let me whis- 
per that I am fast nearing the "fat, fair, 
and forty" brigade of married contingents 
and here in the soft light of middle years 
I like to sit and tell the rosary of youth- 
ful satisfactions. I like to think that 
at twenty-one I married for love a poor 
man and such service as I have been in 
promoting his interests has been adequate 
compensation. I like to think of how I 
have been broadened and bettered by 
motherhood and to give ardent thanks 
that I early appreciated the unparalleled 



greatness of the service of the devoted 
home-maker. 

This too, is the heart history of many 
of my neighbors, and, intuitively, I sense 
the same roseate dream in the breasts of 
scores of qualified, home-loving girls — - 
the steel magnate and his discriminating 
employees to the contrary. 

And there will be a marked increase of 
this desirable type as soon as men create 
the demand and cease to kow-tow to a 
trick of dress or some bewitching co- 
quetry of manner. And that will be 
when men's hearts have been more se- 
verely pricked by divorce than by the 
shafts of Cupid, and when enshrined in 
the secret souls of mankind an efficient 
wife has come into her own, — emanci- 
pated from the fads and frills of fashion. 



The Candle Light 

Oh, many a view there is that charms. 

And many a pleasing sight. 
The waving grain of the hillside farms 

And the apple orchards bright. 
These for a day but when darkness falls 

Oh, then, through the gloom of night 
There's nothing sweet as the voice that calls 

In a love-lit window light. 

Where e'er we wander, whate'er we see. 

Somehow there's a cloud at last. 
And the heart that wearies and would be free 

Calls out for the happy past. 
Oh, then, God grant, that we shall not seek 

In vain for the welcome sight 
Of the smile we knew, and the welcome true 

In a love-lit window light. 

L. M. Thornton. 



Her Heart Warming 

By Mix Thorn 



THE open fire blazed hopefully, as if 
doing its best to dispel the gloom 
of the gray November day, and to 
turn the sedate old room into a cheerful 
comfortable place, and Miss Elizabeth, 
resting a well-shod foot on the fender, 
watched the bright flames intently, yet 
there was no answering brightness in her 
face. Thanksgiving was approaching, 



Thanksgiving, that day dedicated to fam- 
ily reunions, feasting and jolHty, and, 
she told herself honestly, that she wished 
she might go to sleep the day before, and 
not awaken until it was all, all over and 
past, and she could pursue, undisturbed, 
her uneventful routine. She turned to- 
ward the window, restlessly, as if the 
change of scene might give her the de- 



HER HEART WARMING. 



277 



sired change of thought, but dull Novem- 
ber's brown fields stretched far, the leaf- 
less trees lifted bare branches to a leaden 
sky, and there was a promise of snow. 

Not always had she so dreaded the hol- 
iday season, the thin lips set in a firmer 
line, not always, and a sudden vision 
flashed before her mind's eye of the gay 
household of which she was once a part. 
What preparations they had made, she 
and her sister and her brothers, aided and 
abetted by both father and mother. No 
need then for open fires to dispel the 
gloom, for youth reigned, and there was 
never a thought of somber days to come. 
How the cousins came flocking, gathering 
around the long table, and what appe- 
tites they all had. What didn't they find 
to be merry over! 

Yet now, now she was alone in the 
house she had, six months before, inher- 
ited from an Aunt, whose namesake she 
was; living in a little New England town, 
in which she was a comparative stranger. 
Her sister was in California, one brother 
in Paris, the other with his absorbing 
family in New York, and she felt today 
like that last sad leaf on the tree, or 
Moore's pathetic dreamer, who trod alone 
the deserted banquet hall. 

Old Katie, inherited with the house, 
long a servant of her aunt, busied her- 
self around the familiar kitchen, touch- 
ingly anxious to concoct tasty dishes for 
the new mistress, sure of her art; while 
upstairs, Myra, the newly engaged little 
maid, a product of the village, set in or- 
der the spacious bedroom which Miss 
Elizabeth had selected for her own. And 
here it was, a few moments later, that 
Miss EHzabeth found this Hght-hearted 
young person. She was assuring the 
window seat, as she vigorously brushed 
it, that her Bonnie was over the ocean, 
said ocean being held considerably longer 
than the composer had designed that it 
should be. 

"Cold, aint it?" was her remark as her 
mistress entered the room. "I was say- 
in' to Katie in the kitchen, that it was 
what my Aunt Hat always called real 



nippin' Thanksgivin' weather. Makes 
a body feel good, though, don't it?" 

"Does it?" was the reply, and Miss 
Elizabeth's tone was not what might be 
termed enthusiastic. Yet it was not 
her intention to chill the little maid's 
mood, rather she felt herself instinctively 
reaching out for any bit of cheer this 
morning. 

"So you like such weather, do you?" 
she began in what she believed was an 
encouraging tone. 

"I guess I do," was Myra's instant re- 
joinder; "why it brings Thanksgivin', and 
everyone is wanting that, that is most 
everybody, for I know some as ain't." 

"Do you, who are they?" enquired 
Miss Elizabeth idly. 

"Well," and Myra laid down her cloth, 
"there's old Mr. Finch who lives at the 
hotel. All his folks, they tell me, is dead 
and gone; he's 'most eighty. Nice old 
gentleman, with a kind word for every- 
body. Wears a sort of funny, shiney, tall 
hat, and carries a gold-topped cane, like 
a minister. 

Well, then, there's the widow Foskett, 
who lives at the hotel too, — her husband 
was Doctor Foskett that doctored here 
in this town for years. Why Gramma 
knew him well, and my mother, too, 
and I can just sort of remember him in 
his old buggy. I guess she can't be much 
younger than Mr. Finch is, but she's the 
sort that smiles as if she'd got into the 
habit of smiling and didn't see the use of 
stopping. She wasn't left with much, 
but she's got as handsome a room as 
you'd ask to see; all furnished with things 
from the Foskett house. She's not a 
chick or a child, but she's liked, she is. 
She's asked' me to her room some 
evenin's when I was helpin' out at the 
hotel. My, but her chairs are as restin' 
ones, as you ever saw. 

Then there's that old Miss Abigal 
Morton, always called Miss Abigal, who 
lives alone by herself in that little brown 
house below the church. She's kind 'o 
lame, and because it's a trouble to .'get to 
her places, she's seldom asked*out. And 



278 



THE BOSTON COOKING-SCHOOL MAGAZINE 



then, well, then the only other one I can 
recall now that ain't anticipatin' Thanks- 
givin' much, is that yellow-haired young 
school teacher, Miss Blake, who boards 
at the store-keeper's. She comes from 
up Vermont way, and the vacation's too 
short for her to get home and back again, 
I heard her telling som.e one." 

"So all these people are not very glad 
of Thanksgiving," was Miss Elizabeth's 
sole answer. Yet two hours later, as 
she sat at her solitary lunch in the large, 
quiet dining room, her thoughts reverted 
to those village neighbors of whom her 
little maid had spoken at such length. 

Were they, too, like herself — the old 
man, the two women, and that yellow- 
haired school mistress, dreading Thanks- 
giving, striving to forget unforgettable 
things ! Untasted stood the dainty lunch 
before her, as she sat lost in a day-dream. 
And as she mused, behold a miracle! 
She conjured up a circle of unknown 
guests around her table; strange faces had 
they all, but the gloom was dispelled, a 
genial warmth pervaded her being, and 
her thoughts seemed to have peopled the 
silence. 

"Sure and she ate no lunch," was old 
Katie's comment to Myra, as together 
they did the dishes," only took a sup of 
tea, but, the poor lady, she looked a bit 
happier when she give me an order, ten 
minutes since. 

Perhaps now, she's lookin' forward, as 
the quality does, to Thanksgivin'. Do 
you remember, child, it's but four days 
off?" 

Myra's sole answer was an involuntary 
sigh, which she explained later by re- 
marking — "I wish Katie, I do, that w^e 
were goin' to have a real fine dinner-party 
here; a table just full, instead of one 
lady, and she such a quiet one." 

Old Katie, however, did not hear her 
young helper, as she was busily clatter- 
ing silver. 

*T will want the carriage at ten, John," 
said Miss Elizabeth, next morning, to the 
sturdy young country boy who was her 
driver, "I shall make several calls, bring 



the warm robes, and be prompt, John." 

"Yes, 'um, "was the reply, and Miss 
Elizabeth, an excited flush on her usually 
pale face, went into breakfast. 

"To the hotel first, John," and Miss 
Elizabeth's even voice had a curious 
thrill in it, and to the hotel they went. 
She was gone but a short time, yet, as she 
entered the carriage, her mouth was 
smiling, and her lips were smiling, too. 

"Now to the school house, John," was 
her further command, "You know where 
it is, I suppose. 

"Guess I do, Ma'am," was the cheerful 
rejoinder, "used to go there myself, when 
I was a little tyke, every day regular. 
Get up, boy, — " this last to the shining 
bay. ■ 

"Really," said Miss Elizabeth, enter- | 
ing the carriage, again, and tucking the 
robe more securely around her fur-coated 
self, "this has been a distinct sensation, 
caUing on a village school mistress; find- 
ing her just a dear and charming girl, and 
being received as if I were, indeed, an 
angel of light." 

"Do you know where Miss Abigal 
Morton lives, John?" 

"Good land, yes, old lady Morton's 
ain't more'n a quarter of a milefromhere ; 
a little brown house back from the road, 
laylock bushes each side of it." 

Straight up the steps went erect Miss 
Elizabeth, and the ancient knocker an- 
nounced her in noisy fashion, bringing 
the frail little owner of the brown house 
to the door, sw^eetly surprised to see her 
visitor. Here it was that Miss Elizabeth 
lingered longest, but it was not yet twelve 
o'clock, when John received his final or- 
der, "And now, home, John." 

Before her long mirror stood Miss Eliz- 
abeth, arranging her soft graying hair — 
"Was it a sudden impulse!" she spoke 
aloud, as if to an unseen presence in the 
still room, "It was unlike myself, but, 
but I am glad they are coming, I can 
truthfully say I am glad they are all com- 
ing — positively I seem to be almost 
looking forward to Thanksgiving." 

"We are to have four guests for dinner 



HER HEART WARMING, 



279 



Thursday, Katie," announced Miss Eliz- 
abeth, that same evening," and I am sure 
I can count upon you to give us a de- 
Hcious dinner. You will like a larger 
family. I understand no real cook enjoys 
cooking for one only." 

From her comer by the kitchen closet, 
round-eyed and smiling M^Ta watched 
and Hstened. John had reported where 
he had driven his mistress that morning, 
and the little maid was sure she knew 
who were the expected guests. 

Miss EHzabeth awoke early next day, 
with a pleasant sense of anticipation, 
which remained with her, though her 
first peep out of the window disclosed 
the fact that a leaden sky gloomed above 
the village, while, a chill wind blustered 
around the old house. 

"We must manage to have enough 
brightness inside, to make us forget the 
clouds to-day," she thought, as she 
dressed. "I told John to call at the hotel 
at ten, bring them here, and then go 
straight away for the others. 

"Dinner will not be until two o'clock, 
so my guests will have a chance to get 
nicely rested and acquainted, and, first 
of all, to become acquainted with me." 

A few moments before the expected 
hour. Miss Elizabeth, in her dainty white 
gown, stood in the wide entrance hall, 
waiting to receive the first comers, for 
already the rattle of wheels sounded 
down the drive; and it was she, gracious, 
welcoming, who held out both hands to 
the shyly smiling little old lady, who was 
being gallantly assisted up the stone 
steps by a dignified old gentleman. 

"I am so very glad to see you both," 
cried Miss Elizabeth, and in her tones 
there was the ring of sincerity." Oh, Mrs. 
Foskett,were you at all cold! There is 
such a change in the weather." 

"Cold, oh, no," chirped the newcomer, 
"I enoyed every minute of the drive, and 
so did Mr. Finch, now didn't you?"ap- 
pealing to her companion. 

"Certainly I did," with a quaint bow 
toward Miss EHzabeth, "it was delight- 
ful in that comfortable carriage." 



Half an hour later, wheels again sounded 
on the drive, bringing the other expected 
ones; soon after Miss EHzabeth' s guests 
were gathered in the Hbrary before the 
open fire — the four older people and the 
pink-cheeked girl. Miss Abigal, sweet 
faced and white haired, held Helen Blake's 
slim hand in her own wrinkled one, 
while she visited with her. Mr. Finch 
pored eagerly over a rare old book he had 
discovered on a remote shelf, while Mrs. 
Foskett knitted on a wonderful muffler 
designed for a village child. 

And bless me, what a cheerful tableful 
they were, when, at last, dinner was ready, 
old Katie and beaming Myra serving 
them. Mr. Finch told some anecdotes 
of his boyhood. Mrs. Foskett's eyes 
brimmed with tears, even as she smiled, 
when recounting some of her physician- 
husband's experiences in his country 
practice. INIiss Abigal encouraged the 
little teacher to tell them of the doings 
of her most lovable, yet most mis- 
chievous pupil, and Miss Elizabeth was 
an appreciative listener. 

How changed was her familiar dining 
room; it was not the candles with their 
rosy shades nor yet the softly pink 
chrisanthemum center-piece that altered 
all, it was the happiness and good cheer, 
that, like the spirit of Thanksgiving, un- 
seen yet pervasive, made itself felt. 

The wintry dusk was closing down, 
when they drove away to their several 
homes, and Miss Elizabeth stood at the 
hall window looking out at the tall pine 
trees, which the snow flakes were thickly 
powdering. Still she smiled as she re- 
called the good-byes she had just heard. 

"It has been such a perfect day for me, 
I hope you enjoyed it half as much," 
Mrs. Foskett had whispered. 

"I expected to be so homesick and 
miserable, dear Miss Elizabeth," the 
young girl cried, "and I've had the lovli- 
est time. Of course I'll come to see you 
soon." 

"Oh, dear lady, you've given an old 
man a wonderful day to remember, a bit 
of his past brought back, "and Mr. Finch's 



280 



THE BOSTON COOKING-SCHOOL MAGAZINE 



voice was not quite steady. 

"It's a good deal to make four people 
as happy as you have this Thanksgiving," 
Miss Abigal murmured, her faded blue 
eves misty, "how many times I shall re- 
live it." 

Miss Elizabeth was once more alone, 
yet she felt no sadness. Her rooms 
seemed to re-echo with her guests 
happy voices, and a glow was at her 



heart. 

"It was my little maid that showed 
me what I should do, my little maid," 
she humbly owned, "and this day shall 
be but a beginning. I will not abuse my 
stewardship, my latch string shall be out; 
how many lonely ones there are that 
need me, and my hospitality, even as I 
need them; oh, the joy of being a lady 
bountiful, oh, the jo}^ of it." 



Two House-Mothers 

By Flora Huntley 



THERE is a rule of Physics taught 
in every school, to the effect that 
action and reaction are equal ; that 
what is gained in power is lost in time. 
In the Literature class this law is further 
emphasized. It was Emerson who said : 
"For everything you have missed you 
have gained something else; and for 
everything you gain, you lose something." 
Men, in the business world everywhere 
recognize this principle and conserve 
their time, economize intelligently, and 
expend where it will bring results. They 
look to the future rather than to the work 
of a single day, and determine what will 
pay in the long run. But the women in 
the home too often plod through their 
work without reflection, under the im- 
pression that the harder they work the 
better for the family. The less hired 
done, the greater the financial resources. 
This lack of intelligence in the household 
problems is what makes the wife a drudge 
or an invalid, when a little reflection 
would establish a system that would 
bring far greater returns to the whole 
family. 

Health, leisure and money; these are 
the points of consideration for the aver- 
age mother, usually considered in the 
reverse order; how to save money; how 
to save time; how to save her own 
strength. What she forgets is that she 
does one at the expense of the other, and 
that a saving of money may mean an 



illness or other untoward loss. 

Next door to mc there lives a woman 
who does "her own" work; laundry, 
cooking, baking, preserving and house- 
cleaning. She makes her own and her 
daughter's clothes, from a tailored suit 
to an evening gown, and she does it well. 
She is literally wife, mother, cook and 
char- woman, as well as a good companion 
to her husband. But she seldom passes 
a week without a sick headache, and the 
doctor's bills are no small item of ex- 
pense. This she considers unavoidable. 
When her friends remonstrate and tell 
her she works too hard, she says there is 
no other way ; that they can not afford to 
hire any help whatever ; that her husband 
does not like baker's bread; the house 
must be kept in order for the sake of the 
example to the children. They are eager 
to help mother, but she is so tired and 
nervous that the effort to teach them is 
only an added strain, and she sometimes 
has to leave home for a rest of a day or 
two. Before she was married she had a 
music class, but she dropped that work, 
because she had no time for practice. 
She looks old and tired, but declares there 
is a satisfaction in knowing she has done 
her full duty to her family. But has she ? 
Across the street her neighbor man- 
ages quite differently. She, too, keeps 
no regular servant, but she believes that 
the laundry, the bakery, the cannery and 
soap-factory have taken the place of 



TWO HOUSE-MOTHERS 



281 



eighteenth century methods, when all 
these manufacturies were carried on in 
the farmer's kitchen. She tests and in- 
vestigates, to find the most wholesome 
and sanitary conditions, and then buys 
intelligently. She spends little time on 
fancy salads and desserts, but serves sim- 
ple fruits or nuts, or a sweet at the end of 
the meal. Once a week the laundryman 
calls for the "flat pieces," including the 
everyday napkins and tablecloths. Once 
in two weeks a woman comes to the house 
to wash the underclothes, aprons and 
handkerchiefs. She also cleans the kit- 
chen and bath-room. This takes half a 
day and costs a dollar. Sometimes she 
is kept a whole day, if there are shirt- 
waists to be done up, dainty stocks or 
linen to iron or extra cleaning to be done. 
Twice a month a vacuum cleaner goes 
over all rugs, sofa pillows and curtains. 
This, too, costs a dollar, but it eliminates 
all sweeping except in the kitchen and the 
brushing up of crumbs in the dining- 
room. The fuel bill is reduced almost 
one-half, and the doctor never visits this 
home. Before the mother was married 
she was something of an artist and she 
still has time to paint a set of dinner cards 
or a Christmas motto, if an order comes, 
and in this way she pays for many a day's 
cleaning. She looks younger and hap- 



pier every year and her husband and 
children regard her as a comrade and 
playfellow rather than as an overworked 
servant. "Poor mother, how tired you 
look!" is never a comment in that home. 

When will women learn that it is poor 
economy to overwork, to undertake too 
great a variety of occupations, to neg- 
lect a talent or to abandon a field where 
one is a skilled worker^ What business 
man would try to be his own bookkeeper, 
stenographer, clerk and salesman, and, 
at the same time, do the sweeping in his 
store and the washing of windows? It 
would be extravagance to spend his time 
in this way. 

The mother is the greatest asset of the 
home. Her most valued capital is health 
and leisure to guide her children. A 
home is much more than a restaurant or 
a dormitory, and the woman, who spends 
a great deal of time on the three meals a 
day, with the accompaning dishwashing, 
is putting the profession of cook higher 
than that of mother and teacher A 
little reflection and a careful expenditure 
of money will bring greater returns tothe 
family than an enlarged bank account, 
and the memory of a happy helpful 
mother is a greater inspiration to the 
young man than the recollection of a 
clean floor or a eood dinner. 



The Wane of The Year 



When crimson fires of sunniier wane 

Upon the misty hills. 
And grey clouds brim with silver rain 

The cruses of the rills. 
Let not the fires of love burn dim; 

Though fades the summer's glow. 
For love there is no farewell hymn, 

Her roses never blow. 

The white smoke of the autumn fires 

Shall drift across the miles, 
Upborne from summer's ashen pyres 

On hill, in woodland's aisles, 
But love within the heart shall burn 

When summer's lips are cold, 
When to the earth the fields return 

Their hoards of gathered gold. 

A. w. s. 



How One Bride Learned Efficiency 

By Etta C. Dunbar 



THE first winter of our married life 
my husband and I decided to give a 
scriesof small, weekly dinners to our 
friends, on what has been considered by 
them a rather novel plan. Our idea was 
that these dinners should be simple, in- 
formal and as inexpensive as possible, 
but as perfect as we could make them. 
Out of a list of our friends, either indi- 
vidual or mutual, he was to select the 
guests, not less than two nor more than 
four, and I was not to know who they 
were to be. I was to select a menu out 
of some cook book or magazine and fol- 
low it to the letter, regardless as to whe- 
ther the dishes were all new or not, and 
he was not to know what it was to be. 
A younger sister was to help me, for our 
mutual benefit. 

As one important consideration was 
economy, instead of buying expensive 
flowers at the green house we used a 
house plant that w^as in bloom, or flowers 
from the garden when they were to be 
had. Even the simplest of these could 
be arranged artistically and looked very 
pretty. 

Also, as my kitchen was not well 
equipped with utensils, I was to get what- 
ever was necessary or would help me 
materially in my work. The plan worked 
splendidly. My sister and I learned to 
prepare a great number of dishes that 
were new to us; we became quite inge- 
nious in meeting emergencies; we became 
very systematic in our work ; my kitchen 
was supplied with modern utensils that, 
otherwise,! might not have had for years, 
and, in a short time, we were able to serve 
a dinner to our most distinguished guests 
quite as calmly as we had hitherto enter- 
tained our most intiinate friends; and 
we met our friends in a more intimate 
way than we could have done otherwise. 

I kept a record of each dinner, giving 
date, guests, centerpiece and menu, and 



now when we glance over this note book 
we recall little incieltnts and experiences 
that give us pleasure as well as remind 
us of some of our mistakes. 

The following is the record of the first 
of such dinners: 
Date: Friday, March 3, 1911 
Guests: Miss Blair, Mr. Jones 
Centerpiece : Cyclamen 

Menu 

Tomato Soup Crackers 

Baked Fish Hollandaise Sauce 

Shadow Potatoes Cole Slaw 

Fig Pudding 

Coffee 

This one, you see, was very simple. 
Those following became a little more 
elaborate; for instance, the record for 
Friday, April 7, 1911, is, 
Guests: Mr. and Mrs. Brown and small 

son, James. 
Centerpiece: Home grown violets. 

Menu 

Clear Soup Crackers 

Roast Leg of Lamb (stuffed) 

Mashed Potatoes Baked Cauliflower 

Brown Bread 

Lettuce Salad French Dressing Cheese Fingers 

Steamed Chocolate Pudding Cream Sauce 

Coffee 

x\nother, Friday, May 5, 1911. 
Guests: Mr. and Mrs. Charles. 
Centerpiece: Blue myrtle and daisies. 

Menu 

Cream of Tomato Soup Croutons 

Panned Chicken Asparagus Mashed Potatoes 

Lettuce, Tomato, Radish Salad 

Mayonnaise Dressing 

Brown Bread 

Lemon Jelly Whipped Cream Angel Cake 

Coffee 

Then the last one of that year on May 



HOW ONE BRIDE LEARNED EFFICIENCY 



283 



27, 1911. 

Guests: Mr. and Mrs. ^mith and small 

daughter. 
Centerpiece: Pansies and daisies. 

Menu 

Tomato Soup Crackers 
Roast Leg of Lamb Mint Sauce 

Creamed New Potatoes 
New Peas in Turnip Cups 
Radish and Lettuce Salad 

Brown Bread Sandwiches 
Fresh Strawberries and Cream Sunshine Cake 
Coffee 

I recall that at one of the first of these 
dinners I put the French dressing on the 
lettuce before the meal was served and, 
of course, by the time it was to be eaten 
it was quite wilted. Since that exper- 
ience I know positively that such a salad 
must not be mixed until just before it is 
served. Again, on one occasion when I 



served Maryland chicken, while I cooked 
the chicken even a trifle longer than the 
recipe advised, it was not quite as tender 
as it should have been. From my own 
experience I learned that chicken should 
be cooked as long as that particular 
chicken needs cooking or until it is ten- 
der, regardless as to whether the cook 
book says a longer or shorter time. 
Now, too, I can judge quite accurately as 
to what amount will be required for any 
small number of persons, and I am less 
apt to worry that there won't be quite 
enough. 

On the whole, we considered our experi- 
ment as an unusually successful one, one 
that gave us a great deal of real pleasure 
as well as experience that has since proved 
to be invaluable. 



The Making of Woman 



In " The Independent.'' 

When now the high gods had perfected man, 
The making then of woman they began; 
But no material durable was left, 
So from the slight and subtle she was weft. 

And they took counsel; for her soul was drawn 
The mystery and the moment of the dawn. 
And for her fragile face they sagely took 
The primrose opening pale with upward look; 
And for her motion stayed a fleeting star, 
Therefore so bright she seems and so afar! 

They gave her the first leap of the loosed deer, 
Then rustling secret of the fringed mere, 
And elfin mischief of the guilty glade, 
Lighting whereon a mortal grows afraid. — 
The dance of fays upon illumined bank. 
The frolic and the freak, and moonshine prank. 

The tremble of first dew upon the grass, 
The yearning of the moon as she doth pass; 
Then the suspense of the o'erbrimming billow 
And dream of noon-breeze upon wild-flower 

pillow. 
They gave her golden music's dying strain, 
The quiet prattling mercy of the rain. 

They stole her heavy sorrow from the sea, 
And yet from running brooks their laughing glee, 
And thus with subtle touch and yet most sure, 
They fashioned a frail thing that shall endure. 
By Stephen Phillips, 



Welcome and Unwelcome Guests 



By Mary H. Tufts 



IT reqviires as much tact and common 
sense to be an agreeable guest, as it 
does to be an agreeable hostess. 

Many of the bugbears of entertaining 
arise from the thoughtlessness or incon- 
siderateness of guests. 

One of the most important facts to re- 
member is that uninvited, unannounced 
guests are seldom welcome. 

The hostess and her family must neces- 
sarily make certain changes in their daily 
routine, for the pleasure and comfort of 
guests ; and they should always have the 
privilege of knowing when to expect 
guests, so that they may make these 
changes and plans at the least possible 
inconvenience to themselves. 

The prospective guest should always 
consult his hostess as to the most con- 
venient time for a visit; and, once the 
plans are made, should not break the 
engagement, except for reason of illness, 
or other unforeseen circumstances which 
absolutely prevent making the visit at 
the time planned for. 

The guest, who comes unannounced, 
often finds that the house-wife already 
has a number of guests ; or that illness in 
the family, or other circumstances make 
a guest a burden. 

The thoughtful person will not plan to 
visit on farms during the very busy sea- 
sons of haying or harvesting; for at these 
times, unless plenty of help is employed 
indoors (and it seldom is), entertaining 
cannot help being burdensome. 

There is a class of people who make 
"visits of convenience," so-called. They 
wish, perhaps, to go to an adjoining city 
or town to do shopping, have dentistry 
done, or to visit the dressmaker. So, for 
their own convenience and interests, 
they plan to visit some acquaintance or 
friend. In other words, they make use 
of the home of the friend or acquaintance, 
as they would a hotel or restaurant. 



Perhaps they are, also, anxious to save 
hotel bills, and therefore depend upon the 
friend for this hospitality. 

In the country, also, to some extent, 
there exists the custom of visiting among 
persons whose parents, or some more 
remote ancestors have had some business 
dealings or chance acquaintance with 
one another. Not long ago a friend of 
mine was visited by a family of four, from 
a distant place, because, as they said, — 
"We used to know your grandfather ; and 
worked for him when we were first mar- 
ried." So, perforce, my friend enter- 
tained them for a week, at great incon- 
venience; though she had never before 
even heard of them; much less did she 
owe them social favors. 

Happily for the modern hostess, this 
old-time code of hospitality is giving way 
to a more sane and agreeable one. The 
laws of good society and politeness now 
permit her to entertain whoever, and 
whenever she pleases. She is not ex- 
pected, by reasonable or sensible people, 
to entertain other than friends, or those 
to whom she is indebted in a social way. 

Visiting in a servantless household, 
one may often aid the hostess in light 
household duties; or, if there are chil- 
dren in the family, may entertain them 
for a little while each day. Thus, while 
leaving your hostess to attend to neces- 
sary household duties, you may, also, 
pass the time pleasantly, and aid her at 
the same time. 

However, the guest should be careful 
not to introduce games or pastimes, which 
would be the means of soiling or injuring 
the children's clothing; thereby proving 
a hindrance rather than a help to the 
mother. Neither should a guest give 
children candy, or other edibles, unless 
she is sure the mother is willing. 

Comparatively few women enjoy hav- 
ing a guest watch them about the cook- 



28* 



WELCOME AND UNWELCOME GUESTS. 



285 



ing or other housework; therefore it is 
well to keep out of the kitchen or culin- 
ary department, unless one is specially 
invited to be there. 

Some people show the utmost 
thoughtlessness in visiting, in their use 
of the furnishings of their room. It 
certainly is very vexing and disheartening 
^ for a careful housekeeper to have bedding 
and furniture carelessly injured by guests 

Not long ago a friend told me that a 
recent guest had stained every nice 
damask and huck towel in the guest- 
room, with greasy cosmetic salves and 
I lotions. This same guest also had the 
habit of lying on the bed with boots on, 
and with the spread or the white wool 
blankets unprotected from soiling by 
boots and clothing. The consequence 
was that the hostess was obliged to wash 
two pairs of very dirty, white, wool 
blankets after the guest's departure; 
though the blankets had been laundered 
but a short time before. 

Fruit and ink-stains on bedding or 
i table-covers are, except in occasional 
j instances, needless; and the guests who 
are heedless in this respect cannot ex- 
pect to be gladly entertained in the 
average household. 

Every family will appreciate the tact 
of the guest who absents himself from the 
family circle for a time each day, so that 
they may talk over family or business 
plans, in private. 

The greatest care should be exercised 
by guests not to make unnecessary or 
untimely demands upon the business- 
hours of families in which they visit. 
With many people it must nearly always 
be "Business before pleasure;" and inter- 
ruptions during business-hours are not 
only an annoyance, but may mean con- 
siderable financial loss as well. 

It is very inconsiderate to visit a friend 
who is preparing for a journey; unless, 
perhaps, there are servants to do the 
packing and other preparations. 

If it is unavoidable that a guest arrive 



at mealtime, or after regular mealtime, 
it is a courtesy to get that meal on the 
dining-car, or at a hotel or restaurant; 
but the hostess should be informed in 
advance of such an intention ; so that she 
may not be put to the trouble of prepar- 
ing an extra meal, or of keeping a meal 
waiting. It has been said that the pres- 
ent generation is a "Set of Food-Cranks." 
I am not prepared to argue that topic; 
but would say that a guest should not 
make his hostess feel that she is to cater 
for a "Health-Food Sanitarium." Nor 
should he manifest disappointment or 
dissatisfaction with such food and enter- 
tainment as his hostess is able to provide. 

Servants should be treated most 
politely ; and onl}^ necessary services asked 
of them. 

Nearly every 3^ear a family of city 
people visits one of my friends who reside 
in the countr3^ They make so many 
demands of the one servant employed, 
that it is -difficult to get a servant for 
more than one season, if it is known that 
this family is to visit her. 

Guests should not expect, or allow, 
their personal clothing to be laundered 
in the home in which they are visiting; 
even though their hostess may, through 
courtesy, offer to have it done. 

Unpleasant and embarrassing things 
may happen in the best-regulated house- 
holds. The tactful guest is apparently 
oblivious to such incidents; or, at least, 
is discreetly tolerant of them. 

One should not accept hospitalit}^ and 
then criticise those who have bestowed it. 

If other guests are present, one should 
make himself as agreeable as possible to 
them. 

In other words, the welcome guest is he 
who enters, unobtrusively, into the pleas- 
ures and interests of the family in which 
he visits; but is careful not to meddle in 
family affairs, which do not concern him, 
nor thoughtlessly or carelessly to cause 
inconvenience in the family. Courtesy 
is a virtue. 



•^-<r^lf^ 



2S5 



THE BOSTON COOKING-SCHOOL MAGAZINE 



THE 

BOSTON COOKING-SCHOOL 

MAGAZINE 

OF 
Culinary Science and Domestic Economics 

Subscription $1.00 per Year Single Copies, 10c 
Foreign Postage : To Canada, 20c per Year 
To OTHER Foreign Countries, 40c per Year 

TO SUBSCRIBERS 

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

Please renew on receipt of the colored blank 
enclosed for this purpose. 

In sending notice to renew a subscription or 
change of address, please give the o/^ address 
as well as the nezv. 

In referring to an original entry, we must know 
the name as it was formerly given, together with 
the Post-office, County, State, Post-office Box, 
or Street Number. 

Statement of ownership and management as required by 
the Act of Congress of August 24, I<)i2, 

Editor'. Janet M. Hill. 

Business Managers: R. B. Hill, B. M. Hill. 

Owners : 

B. M. Hill, Janet M. Hill, R. B. Hill. 

372 Boylston Street, Boston, Mass. 

published ten times a year by 

The Boston Cooking-School Magazine Co., 

372 Boylston Street, Boston, Mass. 

Entered at Boston Post-office as Second-class Matter 



A Prayer for Beauty 

In " The Forum." 
Give her such beauty of body and mind 

As the leaves of an aspen-tree 
When they vary from silver to green in the wind, 

And who shall be lovely as she? 
Then give her the favor of harking to love 

As the heart of a wood to the call of a dove! 
And give her the beauty of following free 

As the cloud in the sky or a wave in the sea! 

Give her such purity vivid with light 

As the wonder of passion can be, 
Aware in the day and rapt in the night, 

And none shall be lovely as she! 
O give her the fortune a lover may find 

In the sharing of beauty of body and mind, 
The paramount beauty of giving, that she 

May immortally give it! — but give her to me! 
By Witter Bynner. 



TO OUR READERS 

A SUBSCRIPTION to the Cooking 
School Magazine should be re- 
garded as a prudent investment. As an 
essential part of the housewife's equipment 
it has special fitness. The Hotel World 
and The Caterer are special publications 
for hotel keepers. Both in text and 
advertising matter these periodicals ap- 
peal to the interests of those who cater 
to the traveling public. In like manner 
the Cooking- School Maga/ine is 
adapted especially to the needs of the 
general housewife everywhere. 

We wish to invite your attention 
once more to the fact that the price of 
this periodical has not been changed. 
Other publications, with scarcely an 
exception, have increased their price 
of subscription, to keep pace with the 
constantly rising price of everything 
else. A few days ago the prosperous 
farmer in Maine, who for a long time 
has furnished us butter at a fixed price, 
wrote that on account of the general 
shortage in crops he must advance the 
price of butter five cents per pound. We 
accepted, for the goods were worth the 
increase. But it occurred to us that, 
though the cost of everything that goes 
into the contents and make-up of this 
publication has been largely increased, 
no one has ever suggested that a rise in 
the price of a yearly subscription would 
be agreeable. At any rate, we propose 
to stick to our price unless unforseen 
conditions arise. 

In the meantime, help us give you a 
better publication by renewing your own 
subscription promptly and by putting, 
occasionally, a copy of the magazine into 
the hands of some friend or neighbor 
who may wish to subscribe. Your sub- 
scriptions provide only a part of the 
means we need, to attain results com- 
mensurate with your wants. Help us, 
also, by patronizing our advertisers. 
Only special, first-class, guaranteed art- 
icles find a place on our advertising pages. 
The fact that you buy and use the goods 



EDITORIALS 



287 



there represented, as you are able to do 
so, is the sole inducement for these 
people to give us a share of their adver- 
tising business. You can do much to 
cause them to think well of us, and, 
at the same time, receive sure good to 
your -elves. 

Do not, except for good and sufficient 
reason, discontinue your subscription at 
this time because of high prices, the 
cost of living, and a desire to reduce 
expenses. This magazine deals ex- 
pressly with matters of economy and 
should be of " constant value to you. 
The good health of your family is to be 
put first in consideration. Look out 
for the realization of sound health; it 
comes largely from fresh air and proper, 
wholesome feeding. 

WOMAN'S AFFAIRS 

WOMAN'S affairs are rapidly com- 
ing into prominence. Her place 
and part in a progressive civilization is 
the subject of greatest concern today, 
and especially the interest in Domestic 
Science is steadily growing and spreading 
far and wide. We are just beginning 
to see how many branches the subject 
has and how significant and far-reaching 
it is in scope. Even the importance of 
good cooking, for instance, can not be 
over-estimated. As recently stated by 
an English writer of note, "A good cook 
should know much about food, as well 
as cooking, and should also know some- 
thing of physiology. How few are 
really conversant with either food values 
or the digestibility of foods, and yet, 
to a knowledge of both, has to be added 
a broad common sense, for there are no 
fixed and definite rules that can be safely 
followed. There are foods which may 
easily be digested by some and are quite 
indigestible to others, while one style of 
cooking may suit certain people and 
quite upset others. It is not difficult 
however, with a good, sound, general 
knowledge to accommodate any of 
these various idiosyncrasies to individ- 
ual requirements. 



Cooking may also be a high art as 
well as a science, for it appeals to the 
three senses of sight, taste and smell. 
The appetite, and even the digestion, 
is stimulated when art is appHed, and 
no cook can be said to have attained a 
high place who is not an artist. Color 
and decoration enter very largely into 
the effect and value, as well as the 
appearance of what we eat, therefore 
these deserve to be carefully studied. 

It is almost impossible to over-rate 
the importance of good cooking. It 
promotes health and energy and, as 
an economic factor, its value can hardly 
be expressed in gold, but it also goes so 
far to promote the happiness of our 
homes that it is very difficult to appre- 
ciate why such an art has been so long 
neglected. 

Another very tangible reason why 
cooking should be studied is that it 
pays. Good cooks are in demand, 
and are likely to be in greater demand 
in the future, and if the emolument 
is not high, at present, the reason is not 
far to seek, for we must, in fairness, 
recognise that the ability, either, is 
not high. The remuneration is certain 
to rise with the standard of fitness." 

THE CALL TO PATRIOTISM 

As It Comes to the American Houswife 

TO view properly a picture one has 
to stand at a distance from it to 
get its perspective. So it is with history 
One must look back through the years 
to distinguish events and people in their 
real importance. The makers of our 
country did not see themselves in the 
heroic light of the future. Their lives 
were full of hard, monotonous, unroman- 
tic toil. 

Few of us are called to pack up our 
cherished pieces of family mahogany 
and fine china to go a-pioneering. Let 
us hope that increasingly few of us are 
called to bear and rear sons to be shot 
down by the bullets of war. Was there, 
however, ever an age which called more 
loudly for living for one's country? 



288 



THE BOSTON COOKING-SCHOOL MAGAZINE 



Pure milk, untainted meat, full weight 
from the grocer, "swat the fly," are 
subjects which, perhaps, do not sound 
as romantic as fighting Indians and 
pioneering, but they are, undoubtedly 
just as romantic in real living. 

Whatever else the children of the 
future may see as they look back at these 
early years of the twentieth century, 
we may be sure that the woman ques- 
tion will stand out from the background. 
Woman in political life, woman in the 
industrial world, woman in her relation 
to the high cost of living . . . almost all 
the questions of the day before our 
nation have to do with the woman 
problem. Think you that the question 
of the cost of living would take the place 
that it now does in our national political 
life, if women had shown the same 
efficiency in eliminating waste from the 
home that men have shown in -elimi- 
nating waste from business. Many an 
otherwise intelligent woman thinks that 
it is niggardly to look out for waste in 
her own kitchen. Many a woman 
wishes that she might earn an income 
outside her home and never thinks of 
the money she might acquire within 
the home by eliminating waste. 

In America during the late decades 
it has been the custom to educate the 
children of the family who showed signs 
of brains and ability, away from country 
life. Compare the forestry and agri- 
culture of Germany, where thought and 
intelligence are applied to every square 
inch of land. The results are wonder- 
ful. America is just beginning to open 
her eyes. In the same way that she 
is beginning to see the need of intelli- 
gence in forestry and agriculture so, 
too, is she beginning to see the need of 
the same in the home. Time was when 
the woman with gifts scorned to use 
them in her daily household tasks. 
These were a thing apart, and her 
methods of housekeeping and household 
management were as unsuited to her 
present day needs as her grandmother's 
one silk gown to her more complex 



social demands of the present day. 

The call to the patriotic women of 
the land is sounding loudly American 
courtesy and taste, American marriages 
and family life, American housewives, 
are acquiring disrepute among the 
nations of the world. Many of the 
criticisms are unjust, perhaps, yet is not 
the very fact that they are uttered a 
challenge to every thinking woman who 
would keep alive in our land the high 
standards which are our inheritance? 
Is there anything more needed in our 
land than the intelligent housewife, 
willing to put into her task of home- 
making the same amount of care and 
thought which her husband puts into 
his profession? It is a work worthy of 
woman's best gifts. e. s. e. 



It has long been conceded that all 
progressive races are well-fed. The 
French have long excelled in culinary 
matters as well as in thriftiness. They 
have paid enormous taxes and indem- 
nities and are now foremost among the 
bankers for the world. They seem to 
have acquired, by long practice, the 
habit of economy, of eliminating waste 
and making a little go far. And herein, 
perhaps, lies the secret of the future 
prosperity and well-being of civilized 
nations. 

How to cultivate the small garden 
and how to utilize and make the most 
of every thing so produced is a matter 
of vital importance to masses of people 
everywhere. How to make plain, simple 
dishes palatable and nourishing is the 
great desideratum in the culinary art, 
the last word that defines the frugal, 
thrifty housewife. 



After all we are living in really pros- 
perous times. The harvest ,in general, 
has been good. Neither famine nor 
war threatens. People who want to 
work are employed, while business of 
all kinds seems everywhere in flourishing 
condition. 



I 




Seasonable Recipes 

By Janet M. Hill 

T N all recipes where flour is used, unless otherwise stated, the flour is measured after 
■^ sifting once. Where flour is measured by cups, the cup is filled with a spoon, and a 
level cupful is meant. A tablespoonful or teaspoon ful of any designated material is a 
LEVEL spoonful. 



Anchovy-and-Egg Canapes 

ROLL trimmings of puff paste, left 
after cutting out patties or a vol- 
au-vent, to a little less than one- 
fourth an inch in thickness, and stamp 
out with a sharp cutter, dipped in boiling 
water, into diamond or other shapes. 
Chill and bake till done. Beat one-third 
a cup of butter to a cream and gradually 
beat in enough anchovy paste to tint and 



flavor as desired. When the puff -paste 
shapes are chilled, spread slightly with 
the paste, set a slice of hard-cooked egg 
in the center of each, and pipe paste on 
the edge of the ''crust;" finish with a 
figure, cut from a slice of truffle or 
pickled beet, at the center of the egg, and 
fine-chopped truffle or beet in the open 
spaces. If truffle be used, dip the slices 
of egg in French dressing before setting 
them in place. Serve as a first course 



^^^^ril^yKJ 


^%%^ 


:^J^^li^W:' 





ANCHOVY-AND-EGG CANAPES 

289 



290 



THE BOSTON COOKING-SCHOOL MAGAZINE 



or in the place of soup. 

Chicken-and-Tomato Bouillon 

Cut an onion, two stalks of celery, 
half a green pepper and half a small car- 
rot in thin slices; let cook in three table- 
spoonfuls of butter until softened and 
slightly yellowed; add three branches of 
parsley and the yellow rind of a lemon, 
with a pint of water or chicken broth. and 
let simmer twenty minutes; add two 
quarts of rich chicken broth, the liquid 
drained from two cans of tomatoes (use 



the boiling point, add the oysters and 
let cook until they are plump, the edges 
are ruffled and the water is again boiling. 
In the meantime make a cream sauce of 
one-third a cup, each, of butter and flour, 
a teaspoonful and a half of salt, half a 
teaspoonful of black pepper, and three 
pints of milk. Mix the oysters with the 
sauce and serve at once. One or two 
stalks of celery and half an onion may be 
scalded in the milk of which the sauce 
is made. 




OYSTER-VOL-AU-VENT 



none of the tomato pulp), the crushed 
shells of several eggs, and the slightly- 
beaten whites of four eggs, also salt and 
pepper to season. Mix all together thor- 
oughly, then stir constantly over the 
fire until the boiling point is reached; let 
boil five minutes, then draw to a cool 
part of the range and let stand to set- 
tle. Skim, then strain through a napkin 
laid over a colander. Reheat before 
serving. 

Cream of Oyster Soup 

Pour two cups of cold water over a 
quart of oysters; take each oyster in the 
fingers, rinse in the water and remove 
bits of shell if present. Strain the water 
through a napkin. Heat the water to 



Fresh Codfish, Boiled, Oyster 
Sauce 

The cut of a large fish just back of 
the head is thought to be the best for 
boiling or steaming. Set the fish on a 
rack in a steam kettle, the piece is thick 
(comparatively) and will take about six 
minutes per pound to cook. A large 
quantity of water is unnecessary; this 
should be lukewarm that the skin of the 
fish may not contract. Dress on a 
napkin (to absorb the liquid). Surround 
the fish with hot, boiled or steamed pota- 
toes of uniform size. Serve oyster sauce 
in a bowl apart. 

Oyster Sauce 



SEASONABLE RECIPES 



291 



Pour a cup of water over a pint of 
oysters, rinse the oysters in the water 
and, removing shell that may be present, 
strain the water through cheese cloth, 
doubled and laid over a sieve. Heat 
the oyster Hquid to the boiling point, 
add the oysters and shake until the 
liquid again boils and the edges of the 
oysters curl; drain off the broth and keep 
the oysters hot. Melt one-fourth a 
cup of butter; in it cook one-fourth a 
cup of flour and half a teaspoonful of 
salt; when frothy add the oyster liquor, 
cooled for the purpose, and enough of the 



son these with salt, paprika, lemon 
juice and onion juice if desired; roll in 
flour, then in an egg, beaten and diluted 
with four tablespoonfuls of milk, and 
then in soft, sifted bread-crumbs. Fry 
in deep fat and drain on tissue paper. 
Dispose in the center of a cold dish on 
a hot napkin. Surround with sliced 
celery and green peppers, dressed with 
mayonnaise, or French dressing, plain 
or made with mustard. Use one pepper 
to the choice part of a bunch of celery. 

Fish Sausage 

(Mrs. Little) 




SMALL FILLETS OF FISH, FRIED, WITH CELERY AND PEPPER SALAD 



fish broth to make one pint in all; stir 
until boiling; then beat in one-fourth a 
cup of butter in bits. 

Oyster Vol-au-Vent 

Prepare one quart of oysters as for 
oyster sauce; make the sauce in the 
same manner, except for the liquid use 
one cup of the oyster liquor and three- 
fourths a cup of cream; stir the oysters 
into this sauce and use to fill a case made 
of puff paste. 

Small Fillets of Fish, Fried, with 
Salad 

Cut fresh fish, freed of skin and bone, 
into strips about an inch wide and an 
inch and a half to two inches long; sea- 



Remove skin and bone of any firm 
fish, such as Cod, Turbot or Brill, and 
mince flesh fine. Stew an onion in some 
butter until tender and then pound it in 
a mortar with 4 oz. of butter, adding a 
little at a time. Soak 6 ounces of bread 
crumbs in milk, squeeze dry and add it 
to the onion mixture. Season the mix- 
ture to taste and mix in two well-beaten 
eggs. Last of all, put in the minced 
fish and mix all well together ; shape into 
sausage, and fry to a golden brown. 

Fried Oysters that are Different 

(Mrs. Little^ 

Wash and dry the oysters, dip in a 
beaten egg diluted with two tablespoon- 
uls of milk, and roll in fresh-grated 



292 



THE BOSTON COOKING-SCHOOL MAGAZINE 



cheese. Stand them aside for ten min- 
utes and then dip a second time. After 
second dipping, roll in fine, soft bread 
crumbs. Fry in deep fat, drain and 
serve with celery. 

Poached Kggs with Anchovy Paste 

Pour boiling water into an iron frying 
pan; add about a teaspoonful of salt; 
break in one or more strictly fresh eggs. 
Add more water, if necessary, that the 
eggs may be covered. Do not allow the 
water to boil during the cooking. As 
soon as an egg seems "set" on the bot- 
tom, run a spatula beneath it, that it 
may float in the water. Have ready a 
round of toast for each egg; spread the 
toast with butter, lightly, and then with 



Chicken Timbales 

Pass the uncooked breast of a chicken 
through a food chopper two or three 
times; add four eggs, one after another, 
beating in each egg thoroughly before 
adding another; beat in one pint of 
cream, gradually, and add about a 
teaspoonful of salt and a little pepper. 
Turn the mixture into buttered timbale 
molds and let cook on many folds of 
paper, surrounded by boiling water, until 
firm in the center. The water must not 
boil during the cooking. Let stand out 
of the water to contract a little, then 
unmold. Serve with 

Bechamel Sauce 




anchovy paste. Set an egg on each 
round and serve at once. 

Chicken or Veal Sausage 

Take equal weights of meat, fat 
bacon and crumb of bread; pound in a 
mortar, then press through a sieve. To 
one pound add two beaten eggs and one 
cup of thick cream; mix all together 
thoroughly, then beat in two whites of 
eggs, beaten dry, and salt and pepper 
to season. Press into a bag or make 
into small flat cakes. Broil over a very 
moderate fire, or roll in flour and saute 
in hot fat. 



Melt one-fourth a cup of butter; in 
it cook one-fourth a cup of flour, half a 
teaspoonful of salt and a dash of pepper; 
add one cup of cream and one cup of 
chicken broth and stir until boiling. 
Fine-chopped truffles or half a cup of 
canned mushrooms, cut in halves, are a 
good addition to the sauce. 

Braised Fowl with Oysters 

Truss the fowl as for roasting ; spread 
slices of fat salt pork over it, then wrap 
in buttered paper and tie secure. Put 
a cup of fine-sliced vegetables in an 
earthen baking dish (use onion, celery, 



SEASONABLE RECIPES 



293 




STUFFED APPLES 



carrot and parsley, with bits of pork) ; 
add a cup of hot veal or chicken broth, 
put in the prepared fowl, cover with a 
second cup of vegetables and the cover 
of the dish; let cook very slowly until 
the fowl is tender. It will probably 
take about three hours for a fowl one 
year old. Heat two dozen oysters to 
the boiling point. Make a sauce like 
the oyster sauce given above, using 
oyster broth and the broth in the dish; 
add the oysters, then beat in the beaten 
yolks of two eggs diluted with one-fourth 
a cup of cream. Unwrap the fowl, set 
it on a serving dish; pour over the sauce 
with the oysters and serve at once. 

Roast Chicken with Rice 
Croquettes 



Truss a young chicken neatly. Do 
not use any dressing. Baste frequently, 
to keep every portion moist and juicy. 
For the croquettes cook three-fourths a 
cup of blanched rice in about two and 
a half cups of milk or broth, or part 
tomato puree and part broth. If broth 
be used, add a tablespoonful, each, of 
chopped green or red pepper, and of 
onion yellowed in two tablespoonful s of 
butter, with the broth. Season with 
salt and paprika. More liquid may be 
needed. The rice should be quite moist 
when done. Turn on to a buttered plate 
and when cooled somewhat form into 
balls or other shapes. Egg-and-bread 
crumb and fry in deep fat. Serve with 
the chicken in place of dressing or 
potato. 




ROAST CHICKEN, WITH RICE CROQUETTES 



294 



THE BOSTON COOKING-SCHOOL MAGAZINE 



Wax Beans, Creole Style 

(Mrs. McKay) 

Have ready two cups of cooked wax 
beans; add two medium-sized tomatoes, 
peeled and cut in pieces, or three-fourths 
a cup of canned tomato, freed of juice, 
half a clove of garlic or onion chopped 
fine, one teaspoonful of fine-chopped 
parsley, one tablespoonful of butter, 
about half a teaspoonful of salt and two 
cherry peppers cut in strips; let cook 
until the tomato is done Cooked 
chayotes may be prepared in the same 
manner by simply substituting this vege- 
table for the beans 

Jellied Apples 

Pare, quarter, core and slice enough 



unmold and decorate with cream about 
half whipped. Serve as a dessert dish, 
or, without cream, with meat. 

Stuffed Apples 

For eight apples chop two slices of 
candied pineapple, a dozen cherries and 
a dozen blanched almonds; let cook in a 
little sugar and water, stirring occasion- 
ally until it is softened somewhat, and 
the water is evaporated. Make a syrup 
of one cup, each, of sugar and water and 
in it cook the apples, cored and pared. 
Turn the apples often and do not leave 
them until they are tender. If neglected 
the shape of the apples will be lost. As 
the apples become tender throughout, lift 
them to a serving dish: dredge with 
sugar and when all are done set into the 




APPLE PIE— SEE PAGE 300 



apples to make a generous quart ; dispose 
these in an earthen baking-dish, with 
sugar, in alternate layers. Use about a 
cup and a quarter of sugar. Pour in 
about half a cup of water, cover close 
and let bake about three hours in a very 
slow oven. Have ready one-fourth a 
package of gelatine, softened in one- 
fourth a cup of cold water and dis- 
solved in hot juice poured from the 
apples, or in one-fourth a cup of boiling 
water; lightly mix the dissolved gelatine 
through the hot apple and turn into an 
earthen dish. When cold and jellied, 



oven to glaze the outside; it will take 
but two or three minutes. Put the 
prepared fruit in the centers; if any be 
left, add it to the syrup and let the whole 
reduce a little, then pour it around the 
apples. Serve hot or cold. 

Honey Cookies 

Cream half a cup of butter; beat in 
three-fourths a cup of sugar, one egg 
and one yolk, beaten together, half a 
cup of strained honey, the grated rind 
of a lemon and three cups of flour sifted 
with four teaspoonfuls of baking pow- 



SEASONABLE RECIPES 



295 




JELLIED APPLES 



der. More flour may be required. 
The dough should be firm enough to be 
easily handled. Knead slightly (a little 
at a time), roll into a thin sheet and 
cut into cakes. Set the shapes in a 
buttered pan; beat the white of an egg 
(left for the purpose) a little, and use 
it to brush over the cookies in the pan, 
then at once sprinkle on some fine- 
chopped, blanched almonds and dredge 
with granulated sugar. 

Molasses Doughnuts 

Sift together two cups and a half of 
flour, one-fourth a teaspoonful of cinna- 
mon and half a teaspoonful of salt. 
Stir half a teaspoonful of soda into half a 
cup of thick sour milk and one-fourth a 
cup of molasses; add one egg, beaten 
light; and stir into the dry ingredients. 
Keep the mixture as soft as possible. 
Take upon the board in small portions, 



knead slightly, roll into a sheet, cut into 
shapes and fry in deep fat. 

Meringued Croustades of Fruit 
Maltaise 

Cut stale sponge cake into squares of 
a size suitable for individual service. 
Remove a square piece from the center 
of each to form a case with walls one- 
fourth an inch thick. Fill the center 
with fresh fruit (raspberries, strawber- 
reis or peaches are the best) or with 
preserved fruit cut in small pieces. 
With preserved fruit a variety of fruits 
with cooked sultana raisins may be 
used. Add also a little fruit-syrup 
flavored according to taste. Sprinkle 
fresh fruit with sugar. Cover with 
meringue and set into a cool oven to 
cook the meringue; at the last, let the 
meringue color delicately. In making 
the meringue beat the egg whites dry, 




MERINGUED CROUSTADES OF FRUIT. MALTAISE 



296 



THE BOSTON COOKING-SCHOOL MAGAZINE 



then gradually beat in a rounding table- 
spoonful of gve lulated sugar for each 
white used. Serve hot or cold. Sur- 
round the cases set on individual plates 
with a little of the fruit left over after 
filling the cases. 

Bride's Cake (Small loaf) 

Beat half a cap of butter to a cream; 
gradually beat in one cup and a half of 
sugar, half a cup of milk, two cups of 
sifted flour, sifted again with a rounding 
teaspoonful of baking powder, and, 
lastly, the whites of four eggs, beaten 
dry. Bake in a loaf nearly one hour. 
When cold, cover with confectioner's 
frosting, then decorate with ornamental 
frosting, putting it in place with bag and 
tube, and a sugar cupid. 

Confectioner's Frosting 

Boil one-fourth a cup, each, of sugar 
and water about three minutes, then beat 
in sifted confectioner's sugar, to make a 
frosting that will remain in place on the 
cake. 

Ornamental Frosting 

(Mrs. Johnson) , 

Boil one cup of sugar and one-half a 
cup of boiling water to 240. F. Stir the 
sugar and water until the sugar is melted, 
cover and let boil rapidly three or four 
minutes, — to wash down the grains of 



sugar — then put in the thermometer 
and cook as above. Have ready the 
white of one egg, about half-beaten; 
pour in the syrup very gradually — 
through a strainer — beating constantly, 
meanwhile. When all the syrup has 
been beaten in and the frosting is quite 
cool, beat in one teaspoonful of lemon 
juice. When cold the frosting will hold 
its shape perfectly, and flow smoothly 
and freely through a tube. The cake 
shown in the illustration was decorated 
with a leaf -tube. The frosting was tinted 
delicately, but not evenly, with a little 
rose-leaf color paste and was put on to 
simulate roses and a bow knot. The 
top is finished with a cupid — bought at 
a confectioner's, the base surrounded 
with white asteroids. If the frosting 
can not be used at once, cover the top 
of the bowl with a damp cloth. This 
frosting works well. 

Puff Paste 

Weigh out half a pound (one cup) of 
butter and half a pound (two cups) of 
pastry flour. Put two tablespoonfuls of 
the flour into a dredger for use when 
rolling the paste. Add one-fourth a 
teaspoonful of salt to the rest of the 
flour. Rinse an earthen bowl and a 
wooden spoon, or the hands, in hot water, 
then in cold, letting cold water, changed 




BRIDE'S CAKE 



SEASONABLE RECIPES 



29: 



once or twice, stand in the bowl some 
time, or until the bowl is chilled. Then 
refill the bowl with cold water, and in 
it work the butter, with the hand or 
spoon, until it is pliable and waxy 
throughout. Then pat it into a thin 
rectangular cake. 

Take off about two tablespoonfuls of 
the butter, and set the rest aside in a 
cool place until ready to use. 

With the tips of the fingers or a knife 
work the two tablespoonfuls of butter 
into the flour and salt. Then gradually 
add cold water, and mix the whole to a 
paste. About three-fourths a cup of 
water will be needed. The paste should 
be of such a consistency that it does not 
stick when kneaded. 

Dredge a magic cover (used on board 
and pin) lightly with flour and work it 
in thoroughly. Then knead the little 
ball of dough until it is elastic. Cover 
it with the mixing-bowl, and let "rest" 
five minutes. Then pat it with the 
rolling-pin and roll into a rectangular 
sheet. 

Have the sheet of paste a little more 
than twice the width and three times 
the length of the cake of butter. 

Set the butter in the middle of one- 
half the paste, the greatest length of the 
butter over the greatest length of the 
paste. Then turn the paste lengthwise 
over the butter, thus folding the paste 
in the center, lengthwise, and enclosing 
the butter. Press the three open edges 
of paste together, to include the air. 
Then fold one end of the paste over and 
the other under the butter. There 
will now be three layers of paste over 
and three under the layer of butter. 
Press the edges of paste together firmly. 

Xow turn the paste around, in order 
to roll the sheet of paste in a direction 
opposite to the first rolling. Let "rest" 
about five minutes. Then pat gently 



with ;he pin, to press the paste together 
in ridges and break up the enclosed air 
into smaller bubbles. Roll the paste 
into a long strip, taking pains to roll the 
butter between the layers of paste and 
without letting the paste break through 
to the butter. Keep the edges even. 
Fold the paste, to make three even 
layers, with edges perfectly straight. 
Then turn the paste half-way around, so 
as to roll in the opposite direction. Let 
"rest" a few minutes. Then pat and 
roll into a sheet as before. Fold to 
make three layers. Turn hah'- way 
around. Pat and roll out as before. 

Continue folding, turning, and rolling 
until the paste has been rolled out six 
times. Begin counting with the first 
rolling after the butter has been added. 
When rolling the sixth time, shape the 
paste for the article or articles to be 
cut from it. 

For a vol-au-vent roll the paste to 
such thickness that two pieces the size 
of the vol-au-vent cutter may be cut 
from it. Dip the cutter in boiling water 
and stamp out the two pieces; cut each 
piece again about three-fourths an inch 
from the edge; cut one piece half through, 
the other, for the upper piece, three- 
quarters through; brush the lower piece 
with cold water and set the other above 
it ; cut out small figures, brush the under 
side with cold water and use to decorate 
the center of the top. Let chill on ice 
half an hour; bake about forty minutes; 
cut out the center and remove uncooked 
paste if present. The oven should be 
hot on the bottom to send up the paste. 
Cover the top with brown paper if 
necessary. For the vol-au-vent shown 
in the illustration a cutter seven inches 
by four and a quarter was used. A large 
cutter gives a lower case and one easier 
to bake. 




Menus for a Week in November 



If men are to be reformed, they nuis^ be well fed." 



Breakfast 

Cereal, Thin Cream 
Fried Oysters, Piccalilli 
Oatmeal Biscuit (reheated) 
Coffee Doughnuts 



Cocoa 



Dinner 

Boiled Fowl 

Sauce with Egg Yolks 

Boiled Rice Sweet Pickled Peaches 

Celery-and-Green Pepper Salad 

Ice Cream, Chocolate Sauce 

Honey Cookies 

Coflfee 

Supper 

Hot Cheese Custard 
Stuffed Apples Honey Cookies 

Tea 



Breakfast 

Fresh Country Sausage, Baked 
Fried Apples Potatoes Cooked in Milk 

Cornmeal Muffins 
Coffee Dry Toast Cocoa 

Luncheon 

Rice Crouqettes, Cheese Sauce 

Apple-and-Date Salad 

Rye Bread and Butter 

Cold-water Sponge Cake 

Tea 

Dinner 

Shoulder of Lamb, Steamed 

Caper Sauce 

Boiled Turnips Boiled Potatoes Squash 

Floating Island 

Coffee 



Breakfast 

Hashed Chicken on Toast 
Rice Griddle Cakes 
Cocoa Coffee 

Luncheon 

Pan Broiled Chops (mutton) 
Baked Potatoes Stewed Tomatoes 

Tapioca Custard Pudding, Vanilla Sauce 
Half cup of Coffee 

Dinner 

Cream of Celery Soup 

(chicken broth etc.) 

Hamburg Steak 

Scalloped Sweet Potatoes 

Jellied Apples 

Tea 



Breakfast 

Salt Mackeral Cooked in Milk 

White Hashed Potatoes 

Coffee Molasses Doughnuts Cocoa 

Luncheon 

Curried Lamb 

French Fried Potatoes 

Stewed Tomatoes 

Squash Pie 

Tea 

Dinner 

Oysters with Cheese, Fried 

Cabbage-and-Green Pepper Salad 

Parker House Rolls 

Chocolate Cake with Nuts 

Coffee 



Cocoa 



Breakfast 

Creamed Codfish 
Quartered Potatoes, Boiled 
Baking Powder Biscuit 
(whole wheat flour) 
Home Made Pickles 

Luncheon 

Tuna Crouqettes 
Canned Peas 
Baked Apple Dumpling, Sugar, 
Tea 

Dinner 

Oyster Stew 

Olives New^ Pickles 

Apple Pie, Apple Meringue above. Cheese 

Half cup of Coffee 



Breakfast 

Poached Eggs on Anchovy Toast 

Fried Mush Baked Apples 

Coffee Dry Toast Cocoa 



Coffee 


Luncheon 




Sardines 




Potato Salad 




Oatmeal Bread and Butter 


Celery 


Apple Pie Cheese 


Cream 


Coffee 



Dinner 

Boiled Shoulder of Cod 
Boiled Potatoes, Egg Sauce 
Boiled Onions Philadelphia Relish 

Macedoine of Fruit in Lemon Jelly 
Half Cup of Coflee 



Breakfast Luncheon 

Cereal, Thin Cream Onions Stuffed with Nuts, Baked 

Fried Salt Pork, County Fashion Ryemeal Bread and Butter 
Cream Sauce Apple Dumplings, Hard_ Sauce 

German Fried Potatoes Banana 

Raisin Bread, Toasted Coffee 

(Spread with Cinnamon and Sugar) 
Coffee Cocoa 



Dinner 

Cream of Kornlet Soup 

Fresh Cod Crouqettes 

Sauce Tartare 

Potatoes, Scalloped with Green Peppers 

Lady Finger Rolls 

Cranberry Tarts 

Tea 



298 



Menus for Thanksgiving Dinners 

Dinner for Family Gathering 



(Country) 

I. 

Clam Broth in Cups 

Celery Olives Home Made Pickles 

Roast Turkey, Chestnut Dressing, Giblet 

Sauce 

Baked Ham 

Cranberry Sauce Jellied Apples 

Squash ]\Iashed Potatoes 

Buttered Onions 

Pumpkin Pie 

Ice Cream, Maple Sauce 

Fruit Nuts 

Sweet Cider Coffee 



(City) 

H. 

Oyster Chaudfroid 

Consomme with Julienne Vegetables 

Vol-au-vent of Scallops and Halibut 

Salad of Hot House Cucumbers and Pearl 

Onions 

Roast Turkey, Bread Dressing, Giblet Gravy 

Sausage Cakes' Potato Crouqettes 

Candied Sweet Potatoes 

Celery Hearts 

Cranberry Jelly 

Sweet Cider Frappe 

Broiled Fillets of \'enison 

Currant Jelly 

Cauliflower au^Gratin (in shells) 

Pumpkin Pie 

Baked Alaska 

Bonbons Salted Nuts Raisins 

Coffee 



^^ ^^ ^^ 



Dinner for Family without 
Guests 

Tomato Bouillon 

(Chicken Broth and Tomato, clarified) 

Celery Crescent Olives 

Roast Turkey, Bread Dressing 

Giblet Grav^*^ 

Cranberry Jelly 

Onions Mashed Potatoes Squash 

Lettuce, French Dressing 
Hot Apple Pie with Vanilla Ice Cream 

(Junket) 
Maple Bonbons Assorted Nuts 

Coffee 



Dinner in Institution 

Cream of Oyster Soup 

Celery Pickles 

Fowls Steamed, then Browned in Oven 

Giblet Sauce 

Cranberry Sauce 

Mashed Potatoes Squash Onions 

Parker House Rolls 

(Reheated in paper bag) 

Baked Indian Pudding Vanilla Ice Cream 

Nuts Raisins 

Coffee 



^^ ^ ^ 



Dinner for Two 



I. 

Fried Oysters 

Olives Rolls 

Panned Chicken 

Cranberry Jelly 

Mashed Potatoes 

Baked Sweet Potatoes 

Celery Hearts 

Pumpkin Pie Cream Cheese 

Coffee 

Nuts Raisins 



II. 

Cream of Kornlet Soup 
Browned Crackers Olives 

Domestic Duck, Roasted 
Currant Jelly 
Mashed Potato 
Creamed Celery Hearts 
Lettuce, French Dressing 
Meringued Croustades of Fruit, 
Maltaise Style 
Coffee 
Nuts Raisins 



299 




Preparation in Detail of the Meals of One Day 

Family of two Adults and two Children 

By Janet M. Hill 



SUNDAY 
Breakfast 

Cream of Wheat, Thin Cream 
Salt Codfish Balls Bacon Rolls 

Parker House Rolls, Reheated 
Coffee Cocoa 

Dinner 

Fowl, Sauted 

Cranberry Jelly 

Mashed Potatoes Squash 

Celery 

Apple Pic 

Tea 

Supper 

Hot Baked Apples (sweet) Thin Cream 
Parker House Rolls Honey Cookies 

Tea 



On Saturday evening the potatoes for 
the fish balls are pared and put into 
cold water; the fish is picked in small 
pieces and set into another dish of cold 
water. Four slices of bacon are rolled, 
separately, and a wooden tooth-pick 
run through each to hold it in shape. 
The package of wheat, double-boiler 
and measuring cup are set on the table 
or shelf near the range. In the morning, 
as soon as the tea kettle boils, put a 
quart of boiling water and a teaspoonful 
of salt into the upper part of the double- 
boiler, and put directly over the fire; 
when the water again boils, take a cup 
of the wheat and stir while gradually 
sprinkling it into the water; let boil 
vigorously about five minutes, then set 
into the other part of the boiler, over 



boiling water, to cook until breakfast is 
ready. Pour boiling water over the 
potatoes (cut into halves or quarters), 
drain the fish and set it above and at the 
center of the potatoes, cover and let 
cook until the potatoes are tender 
(one pint of potato, one cup of fish). 

Meanwhile, set the Scotch bowl with 
fat for frying over the fire, that the fat 
may melt and become hot. Take care 
that it does not become overheated, 
as that will spoil it. Fat for frying fish 
cakes or potatoes should not have been 
used very many times for frying or the 
color of the finished article will be 
muddy, rather than a clean amber tint. 

Drain the water from the fish and 
potatoes, shake the fish from the potato 
and press the potato through the ricer; 
add the fish, a dash of black pepper, 
an egg, beaten light, and a little salt, 
if needed; with a wooden spoon beat 
the mixture very light ; then shape with 
a spoon and the hands into about one 
dozen balls. Do not press the mixture 
together too firmly. Test the fat with 
a bit of bread; it should brown while 
fifty is being counted as the clock ticks. 
Put in the bacon, when well cooked 
skim out on to tissue paper to drain and 
put in one-third of the fish cakes. 
You may lower them into the fat in a 
frying basket — first immersed in the 
fat that the cakes may not stick to it — 
300 



THREE MEALS A DAY 



301 



or you may set them on a skimmer and 
let them sHde from that into the fat. 
When of a dehcate amber tint, raise 
the basket, drain and then pick out 
the fish balls wth the fingers and set 
them on tissue paper; or, using no 
basket, lift them out on the skimmer, 
drain and slide them to a dish holding 
tissue paper,, crushed and made hot to 
receive them. While the fish balls 
are frying, the Parker House rolls, 
fastened securely in a paper bag of the 
kind used for cooking purposes, have 
been reheating in the oven, the coffee 
has been boiling and the cocoa gently 
simmering, and breakfast is now ready. 
Move the coffee back where it will 
simmer slightly, and the cocoa where 
it will keep hot without simmering. 
Put a paper napkin on a serving dish, 
and on this dispose the fish cakes and 
bacon and set the dish into the warming 
oven. Set the fat aside to cool a little. 
Turn the wheat into a hot dish and serve 
at once. After the cereal is eaten, take 
out the used dishes etc., and bring in the 
rest of the breakfast. 

To make the coffee, three tablespoons- 
ful of coffee was stirred with the crushed 
shell of the egg (used for the fish balls) 
and a little cold water, then when the 
fish balls were ready to fry, two cups 
and three-fourths of boiling water were 
poured on and the coffee set to boil. 
For two cups of cocoa two rotinding 
teaspoonsful of cocoa and four rounding 
teaspoonsful of sugar were set to cook 
in about one cup and a half of boiling 
water. Cream or milk, scalded in a 
double boiler, are added, at pleasure, 
at the table to both the coffee and cocoa. 
Two quarts of milk are purchased daily 
and the cream is used for the morning 
cereal or such other purpose as seems 
best for the day in question. 

Breakfast being over, the rest of the 
wheat (only one-half was taken up for 
breakfast) is turned into an empty 
coffee or baking-powder can to fry as 
mush, Monday morning. Put a strainer 
holding a piece of cheese cloth into a 



receptacle and pour in the fat from the 
Scotch bowl, wipe out the bowl with the 
tissue paper on which the fish cakes 
were drained (burn the paper), wash the 
bowl, outside and in, in hot soapy water, 
rinse and make dry, then to it return the 
fat, and set it aside ready to use for some 
other purpose. 

On Saturday the fowl was cut in pieces 
at the joints, covered with boiHng water 
and after ten minutes boiling was sim- 
mered until tender; the pieces of flesh 
were set aside in one dish, and the 
broth in another. One quart of cran- 
berries were cooked, covered, about five 
minutes in boiHng water, pressed through 
a gravy strainer with a wooden pestle 
(a matter of five minutes if the right 
sort of a sieve is used) and, without 
returning the pulp to the fire, two cups 
of sugar are stirred in, and the mixture 
turned into a mold. If these directions 
are followed on Saturday, cranberry 
jelly is assured for Sunday. If a jelly- 
Hke sauce, not as firm as jelly, be pre- 
ferred, use two cups of wafer, keeping the 
proportions of the other ingredients the 
same. 

The Parker House rolls, reheated for 
breakfast and supper, were made on 
Saturday. The recipe (with illustration) 
appears in the October number of 
this magazine. Enthusiastic cooking' 
teachers, obHged to give yeast rolls in 
the time devoted to a lesson, claim that 
one point in this recipe is of inestimable 
value to them. Indeed, no one, teacher 
or housekeeper, should ever attempt 
to make these rolls who does not grasp 
this point. Its use marks the dividing line 
between efficiency and inefficiency. Here 
it is : — when the dough is light and ready 
to shape, carefully — without disturbing 
tt in the least — turn it upside down on 
the board, very lightly dredged with 
flour; pat it with the pin, then roll with 
a few long strokes into a sheet less than 
half an inch thick, then cut into rounds 
and finish as in the recipe. The undis- 
turbed dough may be rolled into a thin 
sheet with the fewest motions imagin- 



.^o: 



THE BOSTON COOKING-SCHOOL MAGAZINE 



able; try it once, and Parker House rolls 
will have no further terrors for you. 
Do not forj^et to lift the dough from the 
board before cutting out the rounds; 
this insures no "flpng back" of the same 
after they are cut. Properly reheated. 
these rolls are about, if not quite, equal 
to the fresh baked. 

The pastry for the apple pic was made 
on Saturday, then on Sunday morning it 
will take but a short time to get the pie 
ready for the oven. At this season of 
the year, pastry keeps well and paste 
for two pies may be made on Saturday 
and a second pie be prepared the middle 
of the week. For the pastry, take three 
cups of pastry (not bread) flour, six 
ounces or three-fourths a cup of short- 
ening, half a teaspoonful, each, of salt 
and baking powder, and cold water as 
needed (rather less than three-fourths 
a cup). Sift together the dry ingre- 
dients; with two knives cut in the short- 
ening, then, adding the water, gradually, 
mix to a paste; cut and mix with the 
knife until the paste cleans the bowl; 
cover and set aside in a cool place until 
time to make the pie. After breakfast, 
Sunday, pare, quarter, core and slice 
the apples, measure out a cup of sugar, 
half a teaspoonful of salt and a table- 
spoonful of butter; take rather more 
than one-fourth of the paste on a board, 
lightly dredged with flour, roll with a 
knife in the flour, knead slightly, 
then pat and roll out to fit the pan; 
lift the paste several times while rolling 
to be sure it is not sticking to the board ; 
also dredge the board lighth* with flour 
as needed. Lift the paste to the plate — 
an agate one is preferable — fit it 
closely, yet looseh% against the plate 
then cut all around one-fourth an inch 
beyond the edge of the plate. In baking, 
the paste will shrink and come just to 
the edge of the plate. Roll out the 
upper crust, and make several slits 
in^the center. Now, both crusts being 



ready, fill the prepared plate wdth the 
apples, sprinkle on the sugar, salt and 
a little nutmeg or mace as is desired. 
Add the butter in bits, brush the edge 
with cold water and turn two or three 
tablespoonsful over the apples. Lift 
the upper paste into place, let it lie 
loosely over the apples, then cut even 
with the under paste; brush the two 
edges of paste together wdth water; 
keep them together and aivay from the 
plate. Set into an over hot on the 
bottom and let bake from twenty-five 
to thirty-five minutes. The oven should 
be hot, at first, to bake the pastry before 
it becomes soaked, after that reduce the 
heat that the pastry be not too dark 
in color. 

At dinner time set the apples to 
bake for supper, and the potatoes and 
squash to boil; try out fat from bits 
of fat salt pork; dip the second joints, 
legs, and breast, cut in four pieces, in 
part of the broth made hot, then roll 
in flour and let brown in the hot fat, 
first on one side and then on the other. 
Stir floiir, salt and black pepper with 
cold water to a smooth paste, dilute 
with some of the hot broth and stir 
the whole over the fire until boiling. 
Let simmer until dinner is ready; 
if fat rises remove with tissue paper. 
When dinner is ready to serve, set the 
tea kettle over the fire with fresh water 
and make the tea when removing the 
plates, before serving the pie. Have 
the tea pot scalded and hot that there 
be no delay. The recipe for the cookies 
(made on Saturday) will be found in the 
seasonable recipes. These will last 
about one week. The mashed potato, 
chicken (broth and meatj and squash, 
left over, will be made use of in the next 
chapter ? 

Note: — The days taken up from month to 
month are supposed to be continuous; the food 
left over from the meals in one month will be 
accounted for in the next month. — Editor. 





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Contributions to this department will be gladly received. Accepted items will be 
paid for at reasonable rates. 



Lunches for School Children 

POSSIBLY some of the readers of 
this magazine have the same prob- 
lem to solve as myself, namely, 
furnishing a good, substantial and nour- 
ishing luncheon, at a moderate cost, 
for school children and adults. 

Often in poring over cook books 
in search of some dish to vary the 
menu, I was met with the difficulty 
of procuring some ingredient, as, for 
instance, most recipes for purees call 
for the addition of a quantity of soup 
stock. In kitchens where daily soup 
is not the rule, it would be quite an 
undertaking for a housewife with limited 
time at her command to first prepare the 
stock and then the puree. 

A very savory soup, which is hearty 
enough for the main dish at luncheon, 
can be made from dried Lima beans 
in the following manner: Let soak over 
night the required quantity of beans 
(3 cups will serve seven or eight people) ; 
then place over the fire with plenty of 
water to prevent burning, a few bones 
from a roast or pieces of steak from 
dinner the night before, or a small 
left-over portion of stew, or a cup of 
gravy from a pot roast, and a few soup 
vegetables, whatever one has at hand, 
a couple of tomatoes, top of celery, a 
carrot or turnip, sprig of parsley, etc., 
simmered until very soft, then pressed 
through a colander, reheated and served 
^^'ith heated crackers or croutons. 

This, with a green salad or apple 
sauce and bread and butter, makes a 



very satisfactory luncheon and one 
unusually relished. 

The peas I use are not the split var- 
iety, but whole, green, dried peas. They 
are soaked in the same manner as the 
beans, cooked till soft, pressed through 
the colander and placed over the fire. 
Make a roux of butter and flour; add 
a little of the puree, and when smooth, 
add it to the rest and allow to boil up. 
This holds the particles of peas in sus- 
pension and seasons the soup. It is not 
necessary with the Lima beans. During 
the winter and early spring, no other 
seasoning is needed, but later on it is 
desirable to cook a small piece of salt 
pork or a few bones from a roast with 
them. 

A soup can be made in either of the 
foregoing ways from lentils, but I have 
not succeeded in making it so palatable. 

By varying the seasoning for the 
bean and lentil soups, slightly, as, for 
instance, at one time let the celery 
flavor predominate and at another time 
the tomato, or omitting either or both, 
an agreeable variety can be obtained. 

Macaroni baked with cheese, laid on 
in thin shces, so as to form a crust, (for 
variety use tomato puree instead of 
milk, or season in the Italian fashion) 
furnishes the hearty dish for another 
luncheon. »*. v. o. 

;i: * * 

Garments for Outdoor Sports 



T 



HE child, whether boy or girl, who 
is to grow up into a rightful heri- 
tage of good health must learn to 



303 



304 



THE BOSTON COOKING-SCHOOL MAGAZINE 



play out of doors in the coldest of wea- 
ther. In order, however, for the child 
to enjoy the out-door life in \'ery cold 
weather, he must be comfortable and 
the mother, looking for the best good of 
her children, gives much thought to the 
problem. Probably no better suit has 
yet been brought out than the "Eskimo." 
These are practical, comfortable, inex- 
pensive and can be made at home by any 
mother who makes or superintends the 
making of her children's clothing. The 
material is a pair of gray wool blankets. 
This color is chosen because they soil less 
than more delicate colors. The gar- 
ments are a pair of loose bloomers and a 
jacket, with a hood attached at the 
throat line. These are cut precisely the 
same for the boy as for the girl and are 
worn over the regular underwear, the 
girls, of course, dispensing with petti- 
coats. Usually the jacket is cut from 
one end of a blanket, so that the blue or 
black border is left on the lower part of 
the garment making a really attractive 
finish. With these garments are worn 
high gaiters over woolen stockings and 
felt shoes. 

This is the costume worn in the open- 
air rooms where children who show ten- 
dencies toward heart- weakness, anaemia 
or tuberculosis are helped to overcome 
these diseases, but it is just as practical 
for every boy and girl and is being adop- 
ted by boy- scouts, camp-fire girls and 
other clubs. It gives the boy or girl 
absolute protection from the cold or 
storm and leaves the limbs perfectly 
free to participate in any game. 

Decorating the Tea Table 

One of the newest ideas for decorating 
the tea table, and a very pretty one it is, 
uses several bouquets of the same kind 
of flowers. Suppose it is an afternoon 
function at a woman's club, at which 
light refreshments are to be served. 
Place in the centre of the table a basket 
of delicate pink roses. Leaving room 
for an irregular row of sandwiches or 
cakes,, place a row of small high, glass 



vases filled with the same kind of roses 
around the plates of food. These latter 
vases should hold not more than three or 
four roses. These small vases should not 
be placed stiffly, but arranged carelessly, 
although keeping the idea of a circle or 
an oval. Connect the vases with one 
wide, or two-inch wide, lengths of rib- 
bon as nearly the shade of the roses as 
possible, and at each corner of the table, 
so placed as not to be an inconvenience 
either to the pourers or servers, place a 
lighted candle screened by a silver can- 
dle shade fringed with pink. This 
makes a very beautiful table; but just 
as artistic would be a design of butter- 
cups, when they may be had for the 
picking, the vases, prefereably low ones, 
covered with yellow tissue paper and 
connected with ropes of the same paper. 
The latter decoration would mean no 
expense at all, for ordinary table tumblers 
might be used to hold the blossoms, 
with the larger cluster placed in a bowl. 
A decoration of this kind is also very 
effective for either a family or company 
dinner, the vases being so arranged as 
not to interfere with the serving of the 
meal. The variety of flowers and color 
of the paper may be changed so that the 
decorative scheme could be used for 
several different functions. 

L. E. F. 

* * * 

Mock Hare 

TAKE three pounds of the shin of 
beef and cut into pieces about two 
inches long. Roll in flour and fry for a 
few minutes in some good dripping. 
Now put the meat into a crock or jar 
and cover with cold water; add half a 
teaspoonful of salt, an onion with three 
cloves stuck in it, a small turnip, one 
carrot cut in thin slices, half a teaspoon- 
ful of sweet herbs, a sprig of parsley, a 
bay leaf, twelve peppercorns, a piece of 
celery, and a tablespoonful of raisins. 
Cover the jar with a hd or tie greased 
paper over it to keep in the steam, set 
in a saucepan of boiling water and cook 



HOME IDEAS AND ECONOMIES 



305 



for three hours. Mix a tablespoonful of 
flour with a little water, add a table- 
spoonful of ketchup and stir in when the 
meat has been cooking for two hours, 
after that it will occasionally want stir- 
ring up until it is finished. Arrange the 
pieces of meat on a platter and ' pour 
the gravy over them. Serve with red 
currant jelly and mashed potatoes. If 
carefully prepared this makes a nice 
nourishing and economical dinner for a 
cold day. It can be cooked in the oven, 
but care must be taken not to have the 
oven too hot so that the gravy boils 
away and the nourishment be lost. 

Scotch Shortbread 

To make this national cake take two 
pounds of flour, fourteen ounces of 
butter, six ounces of sugar, two eggs, 
half an ounce of caraway comfits, or 
'^carbies" as they are called in the land of 
cakes, half an ounce of baking powder 
and one tablespoonful of milk if neces- 
sary. 

Rub the butter and flour together ; give 
the sugar and eggs a little mixing to- 
gether before adding them to the butter 
and flour. Add the milk if needed, but 
the whole must be kept in a pretty dry 
state and in that condition worked into 
a firm mass. Knead it well, rubbing it 
down with the hand upon the board, 
again and again, until the whole is a 
smooth compact mass, then break the 
dough into pieces and mould into 
oblongs, squares, or diamonds. The old 
Scottish method was to make square 
cakes of half a pound, each , flattening them 
out with the hand and then with the 
thumb and forefinger pinching around the 
edges. 

Cut out a thistle leaf in citron, lay it 
on the centre and lightly press in, also, a 
few caraway seeds. With icing - sugar 
write such words as "Auld Lang Syne," 
"Bonnie Scotland," or at this season of 
the year, "Christmas Greetings." i.a.g. 



o 



N our first visit to the tropics, we 
were surprised to learn that bananas 



had a much finer flavor, if they were eaten 
when they were just ripe, before they had 
acquired the oily taste which character 
izes much of the fruit found at the north- 
ern grocers. In the winter we have 
found it a convenience to buy an "eight 
hand" bunch of bananas (about eleven 
dozen) from a wholesale fruit dealer and 
to pick them at just the right moment 
ourselves. In an inland town this not 
only makes the fruit cheaper than where 
it is bought by the dozen at retail, but 
there is a real profit in the opportunity it 
gives for selecting the bananas and, in 
cold weather, when they are excellent for 
baking and pickling and thus eking out 
the vegetables supply, a family of four 
persons can easilv consume a bunch with- 
out anv wa.-re, m. v. 



Guava Jelly 

PICK over, wash and pare guavas 
Slice fruit and put over to boil with 
just enough water to cover. vSimmer 
until fruit is soft and seeds drop from 
pulp. Strain over night through jelly 
bag. In the morning measure and add 
juice of one lime to each quart of juice. 
Boil rapidly until juice has boiled down 
about one-fourth, which can be told by 
the lowered ring on the inside of kettle. 
Then add sugar, one cup for each cup of 
juice, and boil until it drops thick from 
the spoon and is ready to jell. s. b. m. 
* * * 

Cleaner for Bath-tub Stains 

IN hunting for some cleanser to 
remove the stains from bath-tubs, 
lavatory, etc., I found that wood ashes 
mixed to a paste with kerosene is the 
most effective. e.g. 



Keeping Paprika in Hot Climates 
as Hawaii, etc. 

ONCE in two or three weeks, remove 
from the bottle and tins and let bake 
in the oven; when cool, return to the 
receptacles again. 



306 



THE BOSTON COOKING-SCHOOL MAGAZINE 



Jujubes, the Newest Fruit in 
America, the Oldest in Asia 

WHEN the writer was a Httle 
girl she had a wonderful 
Christmas book telling about 
Santa Claus Land and how he made 
candy and started forth with his rein- 
deer. Many a time she spelled out the 
names of the candies, puzzHng especially 
over "jujube paste." 

Jujube paste, if ever made of the real 
jujubes, has not been so made for a long 
time; possibly our sea-faring ancestors 
brought home the paste from India or 
China long ago, or appHed the name to 
a gelatinous confection. 

The jujube is also called Indian fig 
by some, since it grows in India as well 
as in China. It has been grown in China 
for at least four thousand years, while 
this year of 1913 is the first that the 
jujube fruits have become known and 
publicly served in the United States. 

This was at the annual banquet of the 
National Geographic Society. The fruits 
were grown in California, and so import- 
ant and pleasing a novelty were they 
considered that the Toastmaster, Robert 
E. Peary, of the Navy, said: "Before 
beginning with the program of the even- 
ing I am going to read two announce- 
ments to you, the first in regard to a 
special delicacy which you will have the 
opportunity this evening to test. I 
might say that our members and guests 
always appreciate and welcome the 
opportunity given us by our friends, the 
Secretary of Agriculture and his assist- 
ants, to test some of the discoveries 
made in foreign lands by the agricultural 
explorers of the Department. Two 
years ago the members of the Society 
were the first, at a large function, to 
test the American-grown dasheen, im- 
ported from China. Last year American 
grown dates, imported from Africa and 
grown in California, were served to us. 
This year we are given the opportunity 
of eating some preserved Chinese ju- 
jubes. The story of their discovery in 



China and their cultivation in America 
is told in the printed matter which is 
placed at every plate this evening." 

These California jujubes were pre- 
served in candied form for this banquet. 
The jujube is mentioned by a Chinese 
writer of eight hundred years ago, 
when forty-three varieties were Hsted. 
Our pickle man is beaten to a frazzle 
by nature, because just this one thing, 
the jujube, has developed hundreds of 
variations, differing in shape, size and 
flavor. One is as large as an egg, and 
one kind is seedless. Some are nice, 
eaten fresh; some are dried, or candied, 
or preserved in syrup. The seedless 
kind is boiled with rice very much as we 
cook raisins with it. The jujubes grown 
this year at the Plant Introduction Gar- 
den, at Chico, California, were cooked 
in syrup and then candied. Many of 
the varieties, cooked thus, resemble in 
color, shape, and flavor a nice quality 
of dates. The branches are heavily 
hung with them, resembling olives, 
or some plums with abundant foliage. 

Thus we have a new fruit as welcome 
as choice dates, yet suitable for growing 
many hundreds of miles north of the 
regions adapted to growing the date 
palm trees. The jujube trees in Wash- 
ington, D. C, withstood a temperature 
of 17 degrees below zero the past winter. 

What the banaha was in the sixties 
and seventies, an expensive novelty, 
at sixty cents per dozen, the avocado, or 
so-called "pear," is for this decade; 
and very soon let us hope we may have 
the jujube in abundance. j. d. c. 



Company's Coming 

Company's coming, as sure as can be ! 
Company's coming, and maybe to tea ! 
Out at the front door and in at the side- 
Company's coming, as sure as high tide! 

Here are two chairs standing back unto back ; 
And, if you deem full assurance you lack, 
Hear chanticleer on the doorstep crow loud,— 
Company's coming, and maybe a crowd ! 

Mrs. Cora A. Matson Dolson. 



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Margaret's Kitchen 

By H. J. Blacklidge 



INDEED, I am proud of my kitchen. 
Why shouldn't I be? It is where 
I do the largest part of my work 
and I just made up my mind that I was 
going to have all the little conveniences 
possible. Come on and let me show you 
some of the out-of-the-ordinary ones." 

Margaret opened the refrigerator. It 
was snowy white. "See that little dish 
of powdered charcoal ? I have never had 
a single odor in it since I put that char- 
coal in there." 

"Now look at my kitchen table. No 
oilcloth or paint there for me. I had 
four coats of white shellac put on it 
with just a little bit of sand papering 
between the coats. See how smooth it 
is? And whatever you spill on it wipes 
right off. Hardly anything ever sticks 
to it. You see all my cupboard shelves 
are shellacked also." 

"Oh, what dandy measuring cups!" 
exclaimed one of the friends. 

"Yes, I never guess in my cooking. 
And you have to guess with the ordinary 
cups. You see these are marked with 
fourths, thirds, and ounces. It is so easy 
to be accurate with them. Oh, say, do 
your cakes ever stick?" 

"I had two spoiled last week," replied 
Mrs. Kearney. 

"Well, you just try dredging the tins 
with flour after greasing them. I had 
trouble until I did that. Now mine 
never stick." 

"See this ball of string hanging here? 
When a package comes from the store 
I untie the string and wrap it around this 
ball right then and there. You see it 



hangs here close to the table. I always 
have plenty of string handy. Then I 
put the paper in that hanger. They 
come in handy when I am cleaning a fowl, 
or to wipe off my stove, and for lots of 
other things. Oh, yes, and the waxed 
cardboard cracker boxes are the dandiest 
things for polishing your flatirons. I 
never use paraffine anymore. Just rub 
the iron on a piece of a cracker box." 

"Speaking of irons reminds me of a 
little trick that I have found worth while. 
When I iron collars, I always roll them 
up just as they are worn and fasten them 
in that position with a clothespin. They 
are much nicer when you put them on. 
You know how often they are out of 
shape when left flat after ironing. And 
this way they seem to just slip around 
your neck and drop into their proper 
shape of their own accord. 

"See this little shelf within easy reach 
of my stove ? There I keep these flavors 
and seasonings that I use frequently 
while cooking. Of course those that I 
use mostly while mixing are in the cabi- 
net over the table." 

"I always keep ajar of soft soap handy. 
It is better than soap or washing powder 
for dishwashing. Sometimes I make it 
from washing powder, sometimes from 
the little scraps of soap left from washing 
and the bath. Just put them into water 
and let boil a few minutes or until the 
soap is melted. A teaspoonful in the 
dish water cuts the grease fine. There is 
a perforated soap holder, too, for using 
up the little scraps of soap. 

"What in the world have you got 



307 



308 



THE BOSTON COOKING-SCHOOL MAGAZINE 



that chloroform for?" asked a friend. 

^ I argare t laughed . "Why the painter 
was a careless fellow and spattered paint 
on my windows and several other places. 
It was too dry for turpentine to remove, 
so I got a little chloroform. You ought 
to have seen the way it let go when the 
chloroform touched it. It was ready to 
come off in about ten seconds." The 
rest looked at her in astonishment. 
They had never heard of that before. 

They were about to return to the liv- 



ing room, when Margaret spoke again. 
"Oh, I want you to see my step-saver!" 
She opened the door to the basement. 
At one side was a shelf. "See that shelf? 
That is the best thing in the house, al- 
most. Jack thought of that. Every 
time I find anything that goes to the 
basement I put it on that shelf. Then, 
when I have to run down for something, 
I just take everything on the shelf. That 
is if I can carry them all. Sometimes it 
is nearly overloaded." 



Where Is Your Phone? 

By Flora Huntley 



THE correct placing of a telephone 
in the ordinar\^ home is a matter 
of more consequence than is evi- 
dent at first consideration. Privacy 
is thought to be the chief essential and 
so the telephone is most often located 
in a front hall. Frequently this room 
is not heated nor kept regularly lighted 
in the average home. The mother 
stands while using the instrument and 
the moments she spends in this way, 
while sometimes a pleasure mentally, 
are not at all restful to tired back or 
aching feet. 

Other families place the 'phone half 
way up the stairs, in the effort to part- 
ialis^ accommodate people on both floors. 
This may seem to save steps, but in 
reality is not convenient for any one. 
Unless there are boarders or many guests 
in the family, the question of privacy, 
strictly speaking, need not enter into 
consideration, and in such cases an extra 
instrument can well be afforded. 

Some housewives prefer the kitchen, 
dining room or pass-pantry as the most 
convenient location, but all seem to con- 
sider the telephone as useful chiefly for 
ordering groceries and meat, or making 
business appointments, frogetting the 
fact^that in reality they use it as a part 
of^social life. Especially in rural com- 



munities it takes the place of the morn- 
ing call, a letter of condolence or of 
congratulation, quite as often as it serves 
the purposes of business. 

Put the 'phone near a sunny window 
in the den or private sitting room, in 
a corner of the dining room, or where 
ever you are accustomed to sit down for 
a few minutes' rest. Have it placed 
at just the right height for use when 
sitting. This costs nothing extra and 
is almost as convenient as a portable 
desk 'phone. Arrange a small table 
or desk just below the instrument so 
that, when you are called to the 'phone, 
you may have pencil and paper handy 
for making notes. An inspiring picture 
or motto above the table, or a vase of 
flowers, will add to your pleasure, and 
a book or magazine if directly under 
your hand will afford many moments 
for reading while waiting for a "busv- 
line," or between calls. 

Visit your husband's office and ob- 
serve how convenient everything is: 
the light from the window, the desk 
and all its accessories, the telephone 
and revolving chair. Why should not 
the average housewife have her little 
corner for the social and intellectual 
part of her life, and provide for it 
definitely, especially when it can be 



FIVE AND TEN-CENT MEALS 



309 



had with no expense beyond some 
thoughtful planning? 

If you have been standing up in a 
dark entry to talk to your friends, 
have the 'phone changed at once, and 



the work of the kitchen, a pleasure and 
a relaxation. Make the cultivation 
of the intellectual and social life as 
convenient as the washing of dishes, 
and the mind and the heart will readily 



make these moments, snatched from respond. 



Five and Ten-Cent Meals 

By Luna May Bemis 

'Can anything be so elegant as to have few wants and to serve them oneself, so as to have 
something left to give, instead of being always prompt to grab!" — Emerson 



EVERY small-salaried Jack and Jill 
of us is anxious to reduce living 
expenses to a minimum figure, in order 
to stretch our income over some few 
luxuries and claim them as our own. 

I had been frugal all the year so that 
I could invest in an August vacation. 
My trunk was packed and I was trans- 
ported to a tree-shaded city in New 
Jersey, a city with some country 
privileges. 

I resolved to try out the experiment 
of cheap food. Up with the early birds 
I did my marketing along the main 
street. I bore home my first day's 
provisions: One-half dozen mixed rolls 
and buns, five cents; three corn mufTins, 
five cents; one banana, one peach, and 
one pear, five cents. 

FIRST GROUP OF FIVE-CENT 
MEALS 

Breakfast, one roll, a bun, a corn 
mufihn, and a peach. Lunch, one corn 
muffin, a roll, a bun, and a pear. Sup- 
per, the remaining roll, bun, corn 
muffin, and the banana. 

My stock of housekeeping appoint- 
ments consisted of a penknife, teaspoon, 
and a bit of salt. Without ice, milk 
except for immediate consumption was 
forbidden; butter was denied, likewise, 
bread and canned goods, from lack of a 
large knife and a can-opener. 

The next day I tried restaurant fare, 
result as follows: Breakfast, rolls, butter 



and a cup of hot milk; lunch, beefstew, 
bread and butter; supper, one ham and 
one tomato- and- lettuce sandwich made 
with graham bread These were all 
ten-cent meals. 

In my purchases I aimed at standard 
values, prices paid by the rank and 
file, not by the upper tendom. Each 
article proved of good, though not of 
superior, value. The third day I re- 
turned to five-cent meals in my room, 
which itemized as follows: One pint of 
milk (5 cents) for breakfast, drank 
very slowly; lunch, two rolls, one bun 
and one-half cake of milk chocolate 
(five cents) ; supper, two buns, one roll 
and the remaining chocolate (five cents). 

HOME GROUP OF TEN- CENT 
MEALS 

For my ten- cent meals, self-prepared 
(the others, you will remember, were 
restaurant meals), I bought a jar of 
peanut butter, ten cents; three, each, of 
rolls, buns, crullers, and cookies, one 
dozen in all, ten cents; three peaches 
and three bananas, ten cents. The 
meals were all composed of the same 
list, a roll, bun, cookie, cruller, peach 
and a banana. 

Mid singing and sighing, I kept this 
up for one month. It was a pleasure 
to serve myself daintily in my own 
room, but on the other hand, my meals 
were robbed of the highest charm, social 
enjoyment. Each alternate day at the 



310 THE BOSTON COOKING-SCHOOL MAGAZINE 

restaurant was not satisfactory, socially, I thrived so well on this diet that I 
for there was scarcely any one but the concluded I would try a similar plan 
waiter to smile at and talk to. I had when I returned to work. I was less 
not relished the undertaking at the hungry in vacation days, and at my 
outset, but all the difficulties, except regular employment I feel sure I can 
the one just mentioned, proved to be prosper famously upon ten-cent meals, 
like John Bunyan's stone lions, fiercer in alternating between those at a res- 
the anticipation than in the realization, taurant and those self-prepared in my 
With this unpretentious food I was own room. Sundays and holidays I 
hale and happy. I make no claims that will confine myself to five-cent meals, 
my cheap meals contained food elements unless I am invited out. 
in the correct proportions necessary "Emerson did not care to live in the 
for the repair of a day's waste. The woods on twenty-seven cents a week, 
truth is, I think they were not very well but he had no objection to a friend's 
balanced, as evidenced by the ten-cent living so, if the friend (Thoreau) found 
meals in my room; those contained too it profitable." Each must live accord- 
much starchy substance. ing to his ideal. 



When the Cooky Jar is Full 

There's a time of great rejoicing and a season of 

delight, 
When the household wheels run smoothly and the 

household sky is bright. 
When domestic troubles scatter as are feathers 

blown afar — 
And it comes when overflowing is the household 

cooky jar. 

Jollity, content and pleasure by the hearthstone 

fold their wings, 
And the children's happy voices join the kettle as 

it sings. 
Like a summer sky, good-nature by no murky 

cloud is dimmed, 
When with seedy circles, crisp and sweet, the 

cooky jar is brimmed. 

Oh, that glowing satisfaction! You might 

widely, vainly, seek 
O'er the country for its equal. Though it comes 

but once a week, 
While its sweet enchantment lingers, hearts are 

light as zephyr wool; 
And 'tis Saturday that brings it — when the 

cooky jar is full. 

Harriet Whitnev Symonds. 



^ 




QUERIEiy 

ANiWERJ 




THIS department is for the benefit and free use of our subscribers. Questions relating 
to recipes, and those pertaining to culinary science and domestic economics in general, 
will be cheerfully answered by the editor. Communications for this department must reach us before 
the first of the month preceding that in which the answers are expected to appear. In letters requesting 
answers by mail, please enclose addressed and stamped envelope. For menus remit $1.00. Address- 
queries to Janet M. Hill, Editor. Boston Cooking -School Magazine, 372 Boylston St., Boston, Mass. 

Query 2081.— "Can you give us any new ideas baked like Boston or New York baked 
on how to cook plam common vegetables, as , -^i - 

cabbage, Lima beans and string beans? beans, or With tomato sauce. 



Cooking Cabbage and Beans 

As a rule the simple ways of cooking 
these vegetables are the most satis- 
factory. It seems a waste of time to 
make them into croquettes, souffles, 
timbales and the like. Raw cabbage 
is more wholesome than the cooked, 
and it may be prepared with all sorts 
of salad dressings or as the Philadelphia 
Relish given so often in these pages. 
For variety the relish may be stiffened 
with gelatine and turned into molds 
decorated with strips or figures cut 
from pimiento. When to be served 
cooked, do not overcook, leave some 
of the natural crispness in it. Serve 
with cream sauce or Hollandaise sauce 
poured over; or, cut in shreds, dispose 
in layers in a baking dish with cream 
sauce and grated cheese between; finish 
with buttered crumbs and let brown 
in the oven. 

String beans make a delicious cream 
soup; pour through a sieve to secure 
the pulp, flavor with the usual vege- 
tables and serve with croutons. As a 
vegetable, thicken with creamed butter 
mixed with one or two egg yolks and 
a teaspoonful of lemon juice (for a pint 
of beans). For a change add onion 
juice and chopped parsley. Beans of 
all sorts may be used in salads and 
any variety of dried beans may be 



Query 2082.— "Recipe for Mustard Salad 
Dressing; the dressing is light brown or fawn 
colored, not yellow." 

Mustard Salad Dressing 

Put from a teaspoonful to a table- 
spoonful of mixed mustard, such. as is 
put up ready for table use, in a bowl; 
add one-fourth a teaspoonful, each, of 
salt and paprika, one-fourth a teaspoon- 
ful of onion juice — if approved — 
and three tablespoonsful of olive oil; 
mix all together thoroughly, then grad- 
ually beat in one tablespoonful and 
a half of vinegar. This will serve two. 



Query 2083. 
malade." 



"Recipe for Grapefruit Mar- 



Grapefruit Marmalade 

Take six grapefruit and four lemons; 
cut each fruit in quarters and slice 
the quarters through pulp and rind 
as thin as possible, discarding all seeds. 
Weigh the prepared fruit, and to each 
pound allow three pints of cold water. 
Pour the water over the prepared fruit 
and set aside for twenty-four hours. 
Let boil gently until the rind is very 
tender (it will take five or six hours), 
then set aside until the next day. Weigh 
the material and to each pound add one 
pound of sugar. Let cook until the 
syrup thickens slightly on a cold dish. 



311 



312 



THE BOSTON COOKING-SCHOOL MAGAZINE 



Stir occasionally while cooking. Use 
all the water designated. When fin- 
ished the pieces of rind should be held 
in generous proportion of light-colored 
and not very firm jelly. 



QuKKV 2084. — "How may a tea kettle be kept 
free from lime or sediment? How may while 
enamel ware be kept clean? Should salad be 
served before or after a meat course?" 

Care of Tea Kettle 

Wash out the tea kettle once a day 
and, twice a week, scour with the cleans- 
ing agent best adapted to the material 
of which the tea kettle is made. 

Cleaning White Enamel Ware 

The cleaning agents advertised in 
this magazine will not harm enamel 
ware; try them, then use the one best 
adapted to your purpose. 

Place of Salad at Dinner 

A crisp green vegetable salad is 
served with the roast of meat or poultry. 
Cucumbers are served with fish; a 
crisp green vegetable, as celery, endive, 
lettuce etc., is served with game; some- 
times pieces of fruit, as orange, are added 
to the green vegetable served with 
game. French dressing is the only 
dressing appropriate for service at dinner. 



Query 2085.— "Recipe for Peppers Stuffed 
with Sweetbreads, Almonds, etc., given some time 
ago in this magazine." 

Peppers Stuffed with Sweetbreads, 
Etc. 

Select eight gree^ peppers that will 
stand level; remove a j^iece around the 
stem with the seeds. I'our boiling water 
over the peppers, cover and let stand 
half an hour. Cut a parboiled sweet- 
bread and a peeled tomato in small 
pieces, add six blanched almonds cut 
in slices, one cup of hot boiled rice, 
one teaspoonful of grated onion and 
salt to season; mix together and use 



to fill the peppers. Set the peppers 
into a baking dish; add a cup and a 
half of boiling water and let cook half 
an hour. Serve on individual plates, 
with Hollandaise sauce poured over 
the pepper. 



Query 2086. 
it used?" 



What is Viscogen and ho^v is 



Viscogen 

Viscogen is a solution of lime in sugar; 
it is used to thicken thin cream; as 
viscogen contains nothing but lime, 
sugar and water, it is harmless. One- 
fourth a teaspoonful is used to three- 
fourths a cup of cream. To make vis- 
cogen, dissolve five ounces of sugar in 
ten ounces of water. Slake two ounces 
of quick lime in six ounces of cold water ; 
strain to remove unslaked particles of 
lime; combine the two liquids and shake 
occasionally for two hours. After three 
or four hours set the mixture aside to 
settle, then pour off the clear liquid. 
Store in small bottles. Use a glass 
stopper. Exposed to the air viscogen 
darkens quickly and loses its strength. 



Query 2087. — "We live in the country and 
raise fine chickens; would like to know how to 
handle them to have them tender when properly 
cooked." 

Keeping Poultry for Tenderness 

Fowl should not be fed for some hours 
before taken for food. Pick at once 
without the use of water; tie a string 
tight around the neck to exclude air, 
and without drawing hang in the re- 
frigerator or where there is a good 
circulation of cold air. On no account 
lay on ice. Thus hung, fowl will keep 
in a sweet condition six or seven da^'s 
in summer, and a longer time in winter. 
This is for fowl to be broiled or roasted. 
Fowl to be boiled or braised should not 
be kept quite as long. The fowl should 
be dressed as soon as they are remo 1 
from the cool air, and cooked as soon 
as possible thereafter. 



ADVERTISEMENTS 




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Lowney's Cocoa Is Simply 
Nature At fler Best 

Certain South American dis- 
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cocoa beans. 

These beans are roasted and 
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You get no man-made addi- 
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And what a flavor it is! There 
is joy in the very aroma that 
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That natural flavor has never 
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Buy advertised Goods — do not accept substitutes 
313 



314 



THE BOSTON COOKING-SCHOOL MAGAZINE 



cup of pastry flour 
\ a cup of sugar 
5 a teaspoonful of salt 



Query 208S. — "Best recipe for Graham Gems. 

Graham Muffins or Gems 

1 cup of Graharn flour 4 teaspoonsful of baking 

powder 
1 egg 

I a cup of milk (about) 
4 tablespoonsf ul of melted 

butter 

Pass the dry ingredients together 
through a sieve, beat the egg, add the 
milk and the butter and stir into the 
dry ingredients. A Httle more milk may 
be needed. Bake about twent^^-five 
minutes in a hot, well-buttered, iron 
muffin pan. 



Query 2089. 



-"Recipe for Dill Pickles." 

Dill Pickles 



Fill a quart jar with pickles about the 
size of a finger; between the pickles 
put a piece of dill, or more if desired. 
When the jar is filled add a level table- 
spoonful of salt. Pour in cold water; 
put dill on top of pickles, and seal air- 
tight as for canned fruit. Place the 
jars in the sun each day until the water 
gets cloudy ; when the water looks clear 
again, the pickles are ready for use. A 
few whole peppers may be added; a 
very little piece of bay-leaf may also 
be added, if the taste is liked. Just a 
small piece of fresh red pepper may be 
added too. These pickles will keep for 
a year, in a cool, dry place. If a two- 
quart jar is used, two level tablespoon- 
fuls of salt are required. 



Query 2091. — "Recipe for a cake with a 
lemon jelly-like filling." 

Lemon Cake 

J a cup of butter I H cups of flour 

1 cup of sugar | ^ a teaspoonful of soda 

2 eggs, beaten light 1 slightly rounding table- 
f a cup of milk spoonful of cream of 

tartar 

Filling 

Beat one egg without separating the 
white and yolk ; add the grated rind and 
juice of one lemon, one cup of sugar, and 
two tablespoonfuls of butter. Cook and 
stir over hot water until the mixture 
thickens and is smooth. Bake the 
cake in two layers; put the filling be- 
tween the layers and sift confectioner's 
sugar over the top. 



Query 2090. — "Recipe for Russian Salad 
Dressing." 

Russian Salad Dressing 

Ijcup of mayonnaise 1 teaspoonful of green 
dressing peppers, chopped fine 

1 teaspoonful of pimien-^ a teaspoonful of paprika 
tos, chopped fine \ a teaspoonful of salt 

1 teaspoonful of tarra- ^ a cup of olive oil 
gon vinegar. ^ a cup of chili sauce 

Prepare the mayonnaise in the usual 
manner, then to a cup of the dressing, 
gradually beat in an extra half-cup of 
oil, then the chili sauce, seasonings, 
\anegar and fine-chopped vegetables. 



Query' 2092. — "Recipe for Bordeaux Sauce." 

Bordeaux Sauce 

Put four shallots or half the measure 
of mild onion, chopped fine, over the 
fire with a sprig of thyme, half a bay 
leaf and half a cup of claret; when re- 
duced about half add two cups of brown 
sauce and one cup of brown veal broth 
(brown the veal used for the broth) and 
let simmer very gently on one side of 
the dish until the whole is of a good 
consistency ; strain and beat in two table- 
spoonfuls of butter. Add the butter in 
little bits. If the sauce is to be used 
with fish, use a brown fish stock in the 
place of the veal stock or broth. 



Query 2093.— "Recipe for Rum Cakes." 

Rum Cakes (Baba) 

Take two cups of flour, four eggs, half 
a cup of butter, half a teaspoonful of 
salt, one cake of compressed yeast and 
one-fourth a cup of water. Mix the 
yeast through the water thoroughly, stir 
in flour to make a dough, knead into a 
ball, cut at right angles across the top 
half way through the ball, and set in a 
saucepan of lukewarm water. Beat the 
rest of the flour, the salt, the butter and 
two of the eggs until smooth; add the 
other two eggs, one at a time, and beat 
until smooth ; add the light ball of sponge 



THE BOSTON COOKING-SCHOOL MAGAZINE 








Only the best and purest malt 
vinegar— made in our own brewer 
ies,on the banksof the River 
Stour, Worcestershire, 
England— is used. 



" It is better to use no 
sauce at all than a sauce 
that is not Holbrook's."* 



It Ukes over two years of careful preparation 
I ageing to produce the full, rich, mellow flavour 
A good wine cannot be made in a day— neither 
Holbrook's Sauce. 



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315 



316 



THE BOSTON COOKING-SCHOOL MAGAZINE 



and again beat until smooth. Turn into 
well-buttered timbale molds; when 
nearly doubled in bulk, bake about 
twenty minutes. Boil one cup of sugar 
and half a cup of water four or five min- 
utes; add half a cup of rum. Turn the 
hot syrup over the hot cakes; roll the 
cakes in the syrup until the whole is 
absorbed. These are best when hot, 
t)ut may be served cold. 



<QuERY 2094. — "Can French Dressing be made 
oT lemon juice instead of vinegar?" 

Lemon Juice in French Dressing 
French dressing is often made with 
lemon juice. 



Query 2095.— "Recipe for Fish Timbales for 
« company dinner." 

Fish Timbales 

Purchase enough halibut to secure 
one pound of flesh, free from trimmings 
and bone. About one pound and a half 
of fish should be purchased. To the 
trimmings add half an onion, half a 
teaspoonftil of sweet basil (dried) or a 
branch of the fresh herb, two branches 
of parsley and five or six slices of carrot, 
with cold water to cover, and let sim- 
mer half an hour for stock. Scrape 
the pulp of the fish from the fibres; 
pound this in a bowl, then gradually, a 
little at a time, beat in half a cup of but- 
ter, beaten to a cream; add meanwhile 
half a teaspoonful of salt, a dash of 
pepper and half a teaspoonful of onion 
juice; then beat in three raw eggs, one 
at a time. Butter thoroughly timbale 
molds and sprinkle with chopped parsley 
or chopped truffles; put the fish mixture 
into the molds by spoonfuls, shaking 
it down well, and making the top smooth. 
Set into a dish on several folds of paper 
or cloth, surround with boiling water 
and let cook in the oven until firm in 
the center. The water should not boil 
during the cooking. Serve, turned from 
the molds, with fish Bechamel sauce 
poured around them. 

Fish Bechamel Sauce 

Melt three tablespoonfuls of butter; 



in it cook three tablespoonfuls of flour 
and a scant teaspoonful of salt; add one 
cup of the fish stock and half a cup of 
cream and stir until boiling. Beat in a 
tablespoonful of butter, in little bits, and 
then a teaspoonful of lemon juice. 

Fish Timbales may also be made by 
the recipe for chicken timbales, given 
in the Seasonable Recipes for this month. 
Only fine fish, like halibut, sword-fish 
and salmon can be used for timbales. 
Bass and haddock are not suitable for 
this purpose. 



Query 2096. — "Recipe for Golden Parfait." 

Golden Parfait 



f a cup of sugar 
^ a cup of water 
5 egg-yolks 



1^ cups of double cream 
^ a cup of French fruit 
Rum or sugar syrup 



Let the fruit soak in the rum or syrup 
several hours or overnight. Cook the 
sugar and water, washing down and 
covering as in making frosting, to 238° F. 
Pour the syrup in a fine stream on the 
yolks, beaten very light, beating con- 
stantly meanwhile; return to the fire 
over hot water and beat until the mix- 
ture thickens. Beat occasionally until 
cold. Have the cream beaten quite 
fine. Line the mold (quart) with paper, 
then chill thoroughly; sprinkle some 
of the fruit into the mold. Fold the 
egg mixture and cream together and 
use to fill the mold, sprinkling in fruit 
here and there. Fill the mold to over- 
flow. Cover with paper, press the cover 
down over the paper and pack in equal 
measures of salt and crushed ice. Let 
stand about three hours — Renew the 
ice when needed. 



Query 2097. — "Recipe or Fritter Batter.' 

Fritter Batter 

( For Dipping Fruit, Fish, Etc.) 



J a teaspoonful of salt 
2 egg whites 



2 egg yolks 
I a cup of milk 
1 cup of flour 

Beat the yolks, add the milk and stir 
very gradually into the flour and salt 
sifted together. Set aside several hours. 
When ready to use, beat in'the egg-white, 
beaten dry. 



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317 



New Books 



Work and Programs for Women's clubs. 

By Caroline French Benton. 

Cloth, 12mo. Price, $1.25 net; 

Boston. Dana Estes & Co. 
The time has long since passed when 
a special field is needed for the extension 
of women's clubs. Actual demonstra- 
tion has proven their worth to the indi- 
vidual and to society. Multitudes of 
women on farms, on remote ranches, in 
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their impetus to a broader and more 
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wider horizon to those hemmed in by 
circumstances. They have trained the 
timid to speak, and, of late years, they 
have prepared the way for women of 
leisure, and influenced them to take up 
what is wanting, — larger housekeeping, 
-— the bettering of social and civic con- 
ditions. 

In this valuable little book, the author 
not only gives in a clear and concise 
manner the best means of organizing, 
and establishing permanently women's 
clubs of all sorts, but she gives full years' 
programs suitable for use by clubs of all 
sizes and in all localities. 

This is a very comprehensive and 
useful guide to all those who wish to 
know how to conduct clubs. 

The New Cooking. By Lenna Frances 
Cooper. Cloth. Price, $1.50, Bat- 
tle Creek; The Good Health Pub. 
Co. 
"What you eat to-day is walking 
aroimd and talking tomorrow," so 
says Dr. Kellogg, superintendent of the 
Battle Creek Sanitarium — recognized 
as one of the world's leading authorities 
on dietetics and hygiene Food to 
the body is as fuel to the engine. Good 
wholesome food hygienically prepared 
gives life, vigor, energy and efficiency. 
Therefore modern cookery has become, 
not merely an art, but a science. And 
the housewife is now recognized as the 



guardian of the health of the home, the 
controller of conditions whereby the 
physical welfare of its members may be 
promoted. 

This book contains Miss Cooper's 
favorite recipes, inlcuding practically all 
the dainty and delectable health dishes 
in use at the Battle Creek Sanitarium. 
It is a reliable guide in the kitchen — a 
scientific teacher — a book to be 
referred to. 

If the question in dietetics be that 
of "high protein" or "low pro- 
tein," it teaches quite fully and exten- 
sively the preparations of the latter 
dishes and, at the same time, how to 
serve a palatable and attractive meal. 
We find naught but good things in this 
volume. 

Around-the-World Cook Book. By Mary 
Louise Barroll. Price, $1.50 net, 
postage 13 cents. New York; The 
Century Co. 
It is the aim of this book to introduce 
into American households some of the 
toothsome dishes of other lands; and to 
suggest to the American housewife that 
she make use of the best cooking of New 
England, the South and the West, for 
the distinctive dishes of these regions 
should be known and enjoyed through- 
out the land. 

All the recipes have been tested and 
are therefore reliable. They have been 

REFRIGERATORS- ICE BOXES 

and all places where meats and foods 

are kept should be regularly disinfected 

and purified by using 

Platte Chlorides . 

The Odorless Disinfectant. 

Destroys germs and foul odors, does not 
permeate the food. 

Safe, Efficient and Economical. Sold Everywhere 

HENRY B. PLATT 
42 Cliff Street, New York City, N. Y. 



Buy advertised Goods — do not accept substitutes 

318 



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Buy advertised Goods — do not accept substitutes 

319 



THE BOSTON COOKING-SCHOOL MAGAZINE 



gleaned from many sources in many lands 
The Century Company have already 
published some excellent cook-books. 
With this volume, the culinary glean- 
ings of a naval officer's wife, they add 
another to this list. 

** One homeK' thought prevails the world around; 
Food well prepared; we meet on common 
ground." 



A Case for the Hospital 

A dapper little drummer was com- 
pelled by circumstances to pass the 
night in a \'illage hotel in that part of 
Illinois popularly called "Egypt." At 
breakfast he ordered soft-boiled eggs. 
The waitress deposited two in the shell 
before him. Looking up, the drummer 
said, "Please break the eggs in a glass." 
With a withering look of scorn the 
buxom waitress replied, "Well, good 
Lord! if you can't break two soft-boiled 
eggs in a glass you'd better go to a 
hospital. 




At Your Service 

In ''Collier s'' 
Here we are, gentlemen; here's the whole gangjof 
us. 
Pretty near through with the job we are on; 
Size upiour work — it will give you the hang of 
us — 
South to Balboa and north to Colon. 
Yes, the canal is our letter of reference; 

Look at Culebra and glance at Gatun; 
What can we do for you — got any perference, 
Wireless to Saturn or bridge to the moon? 

Don't send us back to a life that is flat again, 

We who have shattered a continent's spine; 
Office work — Lord, we couldn't do that again! 

Haven't you something that's more in our line? 
Got any river they say isn't crossable? 

Got any mountains that can't be cut through? 
We specialize in the wholly impossible, 

Doing things "nobody ever could do." 

Take a good look at the whole husky crew of us. 

Engineers, doctors, and steam-shovel men ; 
Taken together you'll find quite a few of us 

Soon to be ready for trouble again. 
Bronzed by the tropical sun that is blistery, 

Chockful of energy, vigor, and tang, 
Trained by a task that's the biggest in history, 

Who has a job for this Panama gang? 

By Bertok Braley 



Aids in Selection 

Professors of anthropology, sociology, 
and economics from the Golden Gate 
to Eastport have given descriptions of 
the ideal bride and husband with words 
of advice and solemn warning to those 
contemplating the bond of matrimony, 
and now M. Elie Dautrin in the Paris 
Figaro tells young girls how they can know 
the character of a man. Watch him at 
table. "If he shotild bend over his 
knife and fork and finish his roast in 
three gulps beware! He is not the 
man that will be able to submit to 
tender sympathy and caresses." If he 
eats without enjoyment, he will never 
appreciate his squaw's hats or style 
of dress. Immoderately fond of sweets, 
he will nag. Does he prefer the cheese 
and roast? He will be muscular and 
placid. A bread-eater is fond of the 
country. 

"The best test of a future husband is 
to watch him at the moment of dessert. 
See how he handles a peach. Does he 
take it distractedly or like a man in a 
hurry? Does he swallow it hastily? 



Buy advertised Goods — not accept substitutes 



320 



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Buy advertised Goods — do not accept substitutes 
321 



THE BOSTON COOKING-SCHOOL MAGAZINE 




Bess and Susanne were 
rivals for cooking honors. Each 
had her own methods, her own ma- 
terials. The prize was the praise of father. 
On his birthday, they each made a des- 
sert. The puzzle was, who made which ? 
"VVell," said father, sitting back with a 
satisfied smile after a first taste of each, 
"Bess made the chocolate cake! " 
Chorus : * ' How do you know ? ' ' 
"Because Bess always uses Burnett's 
Vanilla ! — and I'm going to let out a simple 
secret — any cook's under a handicap 
who doesn^t use 





A/AN I ILIliS 



Father declared that there was a "delicious 
something" about Burnett's that he 
guessed was because it %vas the pure Mexican 
bean prepared in a certain painstaking way. 
"It's a real economy to use the best flavoring.' 
he said, "because otherwise you're risking an 
unpleasant impression and actual waste of 
materials — and money." 
Critical cooks everywhere 
approve Burnett's. 

Lft us send you our Recipe Book 
of 115 tempting desserts. Please 
mention your grocer's name in 
writing for it. 



JOSEPH BURNETT CO. 
DeptK, 36 India St. 
Boston, Mass. 



Western Package 
Eastern 




Then say to yourself: *He is not the 
husband for me.' But if he takes it 
slowly and tenderly, like a connoisseur 
who appreciates what he eats, if he does 
not swallow it at once, but peels it with 
the air of an artist, and treats it with 
devotion, then do not hesitate to marry 
him as quickly as you can." Is this 
fantastical? No more so than advice in 
the matter of eugenics that has come 
from Cambridge, Worcester, Chicago 
and Berkeley. 



"The trouble with this world, Raggsy," 
said Walker, the tramp, "is just here. 
In Central America bananas grow 
wild, but there ain't no markit for 'em. 
Up here, where there is a markit for 
'em, they don't grow wild. What 
nacher wants to do to help the workin' 
man is to have things grow wild where 
there's a markit for them things." — 
Harper s Bazar. 



As one of the great South African 
liners w^as steaming into Southampton 
Harbor, a grimy coal-lighter floated 
immediately in front of it. An officer 
on board the vessel, observing this, 
shouted, "Clear out of the way with 
that barge!" The lighterman, a native 
of the Emerald Isle, shouted in reply, 
"Are ye the captain of that vessel?" 
"No," answered the officer. "Then spake 
to your equals," said Pat. "I'm the 
captain of this. 



Didn't Have Time to Grow 

A small office boy, who had worked in 
the same position for two years on a 
salary of three dollars a week, finally 
plucked up courage enough to ask for 
an increase in wages. 

"How much more would you like to 
have?" inquired the employer. 

"Well," answered the lad, "I think 
two dollars more a weel would not be 
too much." 

"Well, you seem to me a rather small 
boy to be earning five dollars a week," 
remarked his employer. 

"I suppose I do. I know I'm small 



Buy advertised Goods — do not accept substitutes 

322 



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S 



Buy advertised Goods — do not accept substitutes 

323 



THE BOSTON COOKING-SCHOOL MAGAZINE 




The 
Evening Beverage 

Welch's brings back the autumn 
days and makes the long winter 
evenings cheerful when you gather about 
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Welch's 

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The Welch Grape Juice Co., 

Westfield, N. Y. 



I' 



for my age," the boy explained, "but 
to tell you the truth, since I've been 
here I haven't had time to grow." 
He received the raise. — St. Nicholas. 



The New Woman 

Miss Mary Donnelly, the New York 
suffragist, while partaking of a lunch 
at the suffrage lunch rooms one afte 
noon last week, told this story to o 5 
of her associates: 

"A short while ago, while walk^'ig ir 
the country enjoying the blue sky, the 
crystal air, which was pure and frosty, 
I came across a half-dozen young women 
who were practising putting. They 
looked very smart in their trim golf 
suits, their skirts of rough homespun 
and their scarlet red jackets, against a 
background of trees in autumnal colors 
— gold, pink and raw re4. How beau- 
tiful it was! As I watched them an 
old farmer and one of his farm hands 
came along the road in our direction. 

*"Boss,' grumbled the farm hand, as 
they came within hearing distance, 
'them girls in the medder is scarin' our 
cows.' 

"The old farmer shook his head and 
sighed : 

'"Ah, Barney,' he said, with profound 
truth, 'times is changed since I was 
young. In them days the cows scared 
the gals.' " 




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Buy advertised Goods — do not accept ausbtituics 
324 



Menus for Christmas Eve 

- BUFFET SUPPER 
I. 

Clanj Broth, with Whipped Cream 

Ch jken Croquettes, with Peas 

Hot Baked Ham, Tomato Sauce 

Celery-and-Apple Salad 

Lobster Salad Assorted Sandwiches 

Christmas Cakes 

Raspberry Syllabub 

Coffee 

Bonbons 

, ,^ .^^ . 

' ' Cnicken Broth 

Lobster Cutlets, Sauce Tartare 

Ramekins of Ham and Chicken 

Parker House Rolls 

Graham Bread and Butter Sandwiches 

Poinsettia Cakes 
Chocolate or^Cocoa, Whipped Cream 

^ >f >^ 

HIGH TEA 
: I. 

Creamed Oysters in Chafing Dish 

Cold Roast Chicken, Sliced Thin 

Lady Finger Rolls 

Celer>^ Hearts Salted Pecan Meats 

Small Graham Cracker Cakf 

Cocoa, with Marshmallova 

Bonbons 

n. 

Tomato Bouillon Cold Baked Ham 

Mayonnaise of Celery and White Grapes 

Hot Baking Powder Biscuit 

Little Christmas Cakes 

Pineapple Sherbet 

Tea 



The 
Boston Cooking-School Magazine 



Vol. XVIII 



DECEMBER, 1913 



No. 5 



A Small New England Country Home 

By Charles Vaughn Boyd 
Associated architects, J'dtnes G . Kelley and Harold 5. Graves, Boston, Mass: 



WHILE the illustration and dis- 
cussion of our larger country 
homes may be profitable in 
disseminating valuable architectural sug- 
gestions, the portrayal of small houses 
is far more important, particularly if 
the designs selected for reproduction 
be the work of architects who have 
given due consideration to the small 
house problem. Fortunately, the meri- 
torious small house is now not difficult 
to find. Indeed, anyone who has faith- 
fully compared the average small house 
of to-day with its predecessor of, let 
us say, twenty years ago, must have 
discerned the marked improvement in 
American domestic architecture. This 
gratifying evidence of progress is, of 
course, but the outward index to a more 
highly cultivated taste on the house 
builders' part and to a greater desire 
for simplicity on the part of the archi- 
tects. A striking instance of this up- 
ward trend of architecture is found in 
the little home, which Mr. PhiHp R. 
Spaulding has recently erected near 
Weston, Massachusetts. 

The situation is ideal, for the house 
nestles in the midst of a miniature 
forest, half way up a great rugged hill; 
and from this vantage point the owners 
of the house have an ever delightful 



panoramic view of fertile valley and 
distant hill. 

Attractive as the site undoubtedly 
is, its unusual character might have 
been just the stumbling block for an 
unskilled architect. However, without 
destroying any of Nature's handiwork 
in a vain effort to reconstruct the site 
to suit a given type of house, the archi- 
tects associated in the work gradually 
evolved a small house, which in design 
is so admirably adapted to its situation 
that it appears almost indigenous — a 




ENTRANCE HALL 



347 



348 



THE BOSTON COOKING-SCHOOL MAGAZINE 





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FRONT VIEW 



house, furthermore, whose interior ar- 
rangement also eloquently points to 
the architects' conscientious study. 

As one instinctively expects in New 
England, the Spaulding house is of 
frame construction; but the conven- 
tional painted-clapboard or stained- 
shingle exterior has here given away 
to wide cypress siding, stained a deep, 
warm brown, the exterior trim being 
painted a soft olive green. The choice 
of brown and green — two colors that 
are so closely identified with Nature's 
palette — has, of course, still further 
linked the house with its beautiful 
setting. 

Although the contour of the site 
necessitated one end of the basement 
being practically above grade, the low, 
broad lines of the house have been 
maintained through an interesting dis- 
posal of green-painted trellises over 
the lower exterior wall surfaces. The 



apparent height of the house has also 
been decreased by the long, sweeping 
line of the main roof, which is carried 
out over the porch, thus making the 
latter an integral factor in the general 
design. 

Had conventionality been permitted 
to govern the planning of the house, 
a hall would no doubt have monopolized 
a portion of the front elevation, thus 
curtailing the outlook from the living 
room. Instead, however, the entrance 
hall has been placed on that side of the 
house most remote from the highway — 
a wide driveway winding up the hill- 
side to the living porch, from which 
the main door opens directly into the 
hall. The porch, although it is partially 
sheltered by one side of the staircase 
wing, extends beyond the house line 
sufficiently to derive the benefit of 
both the wide outlooks and any wan- 
dering summer breeze. 



A SMALL NEW ENGLAND COUNTRY HOME 



349 



The' entrance hall is comparatively 
restricted in area, but its exceptionally 
convenient arrangement is an adequate 
compensation. The only staircase to 
the second floor rises from the entrance 
hall by easy stages. In a nook, created 
by a turn in the staircase, there is 
a telephone stand, which is well lighted 
by the large triple window on the 
stair landing — and should not those 
words well-lighted be underlined, when 
one recalls the dark inaccessible cor- 
ners usually reserved for telephones, 
even in large houses? Opposite the 
main entrance, a door leads to a small 
vestibule, which serves in a triple capa- 
city — as a rear entry, as a landing 
for the basement stairs and as a passage 
to the kitchen. A large coat-closet 
is another good feature connected with 
the hall, as it makes the presence of 
a hall-stand, which is almost inevitably 
unsightly, unnecessary 

The coloring of the hall is exception- 



ally pleasing, especially as it blends 
effectively with the color scheme of 
the living room adjoining. A gray 
and ecru foliage paper is used for a, 
wall covering; soft ecru hangings at 
the windows, wood-brown rugs, and 
dull, waxed, chestnut woodwork complet- 
ing a treatment both decorative and 
restful. 

The living room is at the right of 
the entrance. Theoretically, at least, 
a living room is an apartment to live 
in. Many so-called living rooms, how- 
ever, fall far short of what should be 
their chief qualification, sometimes on 
account of ill-assorted furniture, not 
infrqeuently through over-ornamenta- 
tion, more often, perhaps, because of 
an inharmonious or disquieting color 
scheme. The living room of the Spauld- 
ing house is, on the contrary, perfectly 
adapted to its requirements. It is 
quiet in color, consistantly good in 
architectural detail, generous in pro- 




BACK VIEW 



350 



THE BOSTON COOKING-SCHOOL MAGAZINE 




DINING AND LIVING ROOM 



portions and particularly well situated, 
as from its windows the occupants 
may enjoy uninterrupted views over 
the surrounding countryside. 

Valuable space is often lost in small 
houses by the subdivision of the avail- 
able floor area into a really superfluous 
number of rooms. In the Spaulding 
house, there is no separate dining-room; 
one end of the living room, instead, 
being provided with an antique mahog- 
any dining table. The table chosen 
for this service is of such a character 
that, at other than meal hours, it 
forms an entirely satisfactory reading 
table. One disadvantage of utilizing 
a living room for the serving of meals 
lies in the inavoidable presence of a 
sideboard which, unlike a table, can- 
not be put to dual use. Here, however, 
into one wall has been built a side- 
board, which neither absorbs useful 
floor area nor robs the room of its liv- 
ing room aspect. Thus, instead of 
two small separate rooms, neither of 
which would be adequate in size for 



real comfort, we find one room, which, 
through its well-proportioned dimen- 
sions, creates a sense of spaciousness 
little to be expected from a glance 
at the exterior of the house. 

The beamed-ceiling effect of the liv- 
ing room was obtained by an unusual 
yet economical method. Instead of 
being concealed, the joists of the sec- 
ond floor were left exposed, the inter- 
vening spaces being covered with beaver 
board, painted ivory white. The joists 
are stained brown, a rich brown, which 
corresponds with the finish of the 
stained-and-waxed chestnut trim in 
the living room. 

Brown is indeed the keynote of the 
living room color scheme. The walls 
are hung with a self -figured, golden 
brown paper; and the same beautiful 
shade of brown predominates in the 
coloring of the rugs and chair-coverings. 
The window hangings are of deep ecru. 

In the furnishing of the room, wicker, 
fumed oak and mahogany have been 
permitted to intermingle. The result 



A SMALL NEW ENGLAND COUNTRY HOME 



351 



is good, however, as. while the brown 
color scheme has been maintained, 
the pieces of old mahogany, introduced 
into the room, have prevented any 
monotony of effect. 

A small serving pantry connects the 
dining end of the living room with 
the kitchen. The latter is an especially 
well-arranged room. Its somewhat un- 
usual shape, which was the outcome 
of a desire for cross- ventilation, has 
created near the pantry an alcove, 
which provides an advantageous posi- 
tion for the sink, with an abundance 
of light. Above the sink, small sliding 
doors permit the freshly-washed dishes 
to be placed in the pantry-shelves; 
and in this way many steps are saved 
for the maid. The range is so situated 
that a single chimney does duty for 
the entire house; and, near the range, 
there is a commodious cook's closet. 
In order that it may be readily replen- 
ished, the ice-chest is placed in an alcove 
conveniently near the rear entry; and 
in the basement, a well-equipped laun- 
dry is situated. 

The second floor, which is very 
compact in plan, contains several fea- 
tures, interesting, because the owner's 
intention originally was to utilize the 



third floor exclusively for storage space. 
As an example, beside the chimney 
there is a small closet, in which is 
located a ladder-like stairway lead- 
ing to a large trunk room. To facili- 
tate the raising and lowering of the 
trunks, there is in the ceiling of the 
hall a hatch equipped with block- 
and-tackle. After the building of the 
house had commenced, it was decided 
to have a maid's room in the third 
floor; consequently a regulation stair- 
case was provided. The original idea 
of ladder-stairs and block-and-tackle 
was not abandoned, however; and pro- 
spective house builders may in the 
latter, at least, find a hint worthy of 
note. 

In the owner's bedroom, which is 
the largest, on the second floor, there 
is also a good suggestion for utilizing 
otherwise wasted space; as, under each 
dormer window, several drawers have 
been built in — an arrangement which 
might be advantageously employed in 
many houses. There is a smaller room, 
now used as a den, immediately behind 
the owner's room; the bathroom being 
directly across the hall. A pleasant 
guest room and several closets occupy 
the balance of the second floor. The 
chestnut trim of the lower floor has 





7~r 7"M- i 



FIRST FLOOR PLAN 



SECOND FLOOR PLAN 



325 



THE BOSTON COOKING-SCHOOL MAGAZINE 



been continued in the upper hall, 
but in the sleeping rooms and the 
bathroom, the woodwork is enameled 
ivory white. 

One of the most frequent causes of 
failure in designing small houses is 
the striving after effects incompatible 
with true simplicity. Here, instead, 



there is a marked lack of pretentous- 
ness. Undoubtedly, that is the real 
secret of that indefinable charm — a 
charm intensified by harmonious color- 
ing and simple composition — which 
is so apparent both within and with- 
out this little country home on a Massa- 
chusetts hillside. 



The Forgotten 



Can you remember 

In December 

How sweet the roses were in June, 

Or, in recalling, 

Hear, enthralling, 

As of old some long loved tune? 

Time takes forever 

And gives back never 

From vales of silence in the past ; 

Some moments clearer, 

Seldom dearer. 

Alone she keeps and makes them last. 



Some friendships olden, 

Love hour golden — 

These she holds, but others die; 

And when we wonder, 

'Tis to ponder 

Why others loved must pass us by. 

Such is the measure 

Of time's pleasure. 

To take, and why we never know; 

Vain is our seeking 

Or bespeaking — 

Too far the Land of Long Ago! 



Arthur W. Peach. 




CHRISTMAS DINNER TABLE. SHOWING LOBSTER COCKTAIL SERVICE, WITH GRAHAM 

AND WHITE- BREAD SANDWICHES 



Beyond the Soup 

By Ladd Plumley 



IF Polhemus had been the heroine 
of the modern heart-throb, he 
would have thrown himself on the 
omnipresent sofa and burst into wild 
sobs. In fiction of an earlier time he 
would have sworn a mighty oath and 
ordered his minions to saddle his pal- 
fry that he might away to the wars. 
Polhemus did neither of these things. 
He said a strong word, grabbed his 
pipe, and took the elevator to a studio 
on the top floor. 

"What's up?" asked the painter 
turning from his easel. 

"Nothing, according to your Crusoe 
ideas." 

"I can guess. The inevitable has 
gripped your innards. The fair one 
has flipped the mitten." 

"That's what you call humor," re- 
marked Polhemus, crunching unpleas- 
antly on the stem of his pipe, and 
throwing himself into a chair. 

"Beg pardon, old fellow. I really 
want to liven you up. You look like 
the last of the Sadducees. Let's have 
it!" 

"She's right; April is always right. 
Everybody says it. You yourself have 
said it a thousand times. Saying it 
don't make it any easier to understand. 
That's the dingle-dangle trouble! The 
fact that I can't understand proves 
that you're right." 

"What does she say — -this April 
girl?" 

"She says that I'm impracticable — 
that it's a mistake — that — well — 
that we must part." 

"So you are — the most impracticable 
human that ever used manicure scissors 
for sardine cans. It's likely hereditary. 
Maybe your grand-ancestor was an 
alchemist." 

"Ever since we've been engaged it 



has shadowed everything. She's tak- 
ing a course of cooking, nursing, and 
the rest; that has made it worse." 

"Miss April will never have to cook. 
And it's fortunate that your impractic- 
ability need not worry you. Clipping 
coupons isn't difficult." 

"Well, it's off. I just received the 
note of final dismissal. It's hopeless; 
a fellow can't change the length of 
his nose." 

"It isn't hopeless. There's that slosh- 
er of rainbows whose daddy dropped 
him slathers of 'dough. He moved 
up to Fifty-Ninth Street and swapped 
delicatessen eats for lobster and sizzle — 
took a studio like a corner of the Grand 
Central terminal. Say, all he swabbed 
were Waldorf salad frescoes. The boo- 
dle slipped into a Honduras mine, 
and when he painted the sweet thing 
you've seen in every shop window he'd 
sloped back to forty cent table d'hote. 
It takes the punch inside to push the 
goods out." 

"I've got the punch, but how can 
an impracticable fellow prove that 
he isn't?" 

"That tomato squasher learned to 
paint." 

"He had a line; I haven't anything." 

"You might hitch your necktie so 
it wouldn't be a purple cruUer sprinkled 
with mustard — Lord, what taste ! And 
that cruller gives an idea. This April 
girl — I dote on the name — she's 
deep in domestic doings. Why shouldn't 
you take her cue? You couldn't ever 
make a bed decently — you've got 
your limitations; but you would learn 
to cook." 

"Why don't you suggest loading 
fireworks? That would only kill me; 
my cooking would kill the other fellow." 

"You'll have to dig in and get in- 



353 



354 



THE BOSTON COOKING-SCHOOL MAGAZINE 



struction." 

"What would be the good?" 

"If you learned to cook a dinner 
from soup to coffee, nobody, not even 
the April girl — What eyes she's got! 
but even she couldn't call you im- 
practicable." 

"But she and you and all the rest 
say I'm impracticable; therefore there's 
no use tr}4ng to learn to cook, because, 
if I learned, I wouldn't be impracticable, 
and that's just what I am." 

"That's the trouble with you. If 
you could chuck the thinking you might 
get somewhere." 

"There's no place where they teach 
cooking." 

"Where do chefs come fromi* They 
aren't bom holding^ a skillet and with 
white caps." 

"Even if I could get lessons, how 
would I have a chance to show "off?" 

"The first thing is to learn." 

"Where is this hash kindergarten?" 

"How should I know? I'm a painter 
— I only eat." 
. "What do you think of advertising?" 

"Shades of Napoleon! That's the 
first practical bunch I've ever heard 
you sling. The thought of cooking 
has improved you. Yes, advertise. 
There must be a place where the cub 
cook is whanged into the red-nosed chef. ' ' 

The punch was April, and any one 
who has ever looked into the sapphire 
eyes of that young lady wiU concede 
the p"unch had power. And with the 
pimch, and not\\dthstanding the im- 
practicability. Polhemus accomplished 
miracles. 

All that "winter and far into the spring 
the student labored. From the an- 
chovy state he took so much delight 
in what is the most wonderful of arts 
that, at times, he actually forgot the 
punch. 

Those who have made the journey 
through a magnificent soup, a peculiar 
fish, a weird entree, a watery roast, 
in a low-ceilinged house in Second Avenue, 
mav remember that all terrors of the 



trip yvere mitigated by remembrances 
of the soup. And it was in the base- 
ment of this establishment that Pol- 
hemus apprenticed himself to a master- 
craftsman, who boasted that in his 
ow^n novitiate he handed skillets to 
the chef of the cazr of all the Russians. 

From the beginning Polhemus recog- 
nized that his master was a supreme 
artist in only one thing — in soups. 
Give him some scrawny ox- tail, three 
leaves of withered cabbage, and one 
ancient carrot, and a box of spices, 
and he could bede\al a semi-fluid that 
would make an epicure lift his eye-brows 
and smack his lips. 

"When I have mastered his soups," 
Polhemus said to himself, "I must 
find another instructor." 

During the first month it cost the 
student, aside from a hesLvy retainer 
for the chef, a good many dollars 
for materials burned on a brazier as 
sacrifices to Miss April's eyes. But 
before the end of six months the French- 
man entrusted his pupil on three occa- 
sions wdth making the soup. It was 
as if a hundred dollar a minute surgeon 
should turn over an operation to an 
understudy. 

It was a pity that Miss April could 
not have made a visit to the kitchen 
in Second Avenue. There the sup- 
posedly impracticable Polhemus, mus- 
tache waxed, to copy in all things the 
technique of the craft, white-capped 
and white-aproned, discussed with the 
old chef whether a salad dressing needed 
three more drops of vinegar, and if 
it were possible to so season a dubious 
pigeon as to make it available. 

"But it is a serious thing. What 
shall I say! like the engineering of the 
canal Panama. Is it that I shall let 
fall three more drops ? And the pigeon ? 
Let us make the trial. As to the soup? 
I shall decide." 

The little room steamed as if from 
a leaky safety-valve of a boiler. Over 
all hung odors as thick as the French- 
man's soup. And, hustlod by the mas- 



BEYOND THE SOUP 



ter and his excited assistant, leaped 
two wrestlers of sauce-pans. In and 
out rushed waiters, meek deference 
to the chef and to Polhemus, disdainful 
of the pot wrestlers, and helping them- 
selves to the ordinary dishes; but always 
waiting their turn while the chef meas- 
ured out the soup with as much accuracy 
as if it were liquid gold and its cube- 
lets of potato and carrot were diamonds 
and topazes. 

Such was the training that Polhemus 
received, and before the end of his 
apprenticeship he was an" artist in soup 
and a not ill-qualified master in other 
parts of the .menu. 

Said the old Frenchman, late one 
evening after the last Welsh rarebit 
had sizzled upstairs on its almost red- 
hot oval, "M'sieu,' it is that the em- 
ployment office Madam gave me the 
information that at a house in the 
country there is wanted the chef. It 
is not the permanency, but for the 
occasion temporary. Fine pay and the 
experience! If M'sieu' decides yes, he 
shall do well." 

"I don't know about anything of 
that sort." replied Polhemus. "You 
remember that I told you it was for 
personal reasons that I wished to learn 
scientific cookery. Definitely, I might 
say I have never, even lately, thought 
of making it a life work." 

"It is that I have the appreciation 
of that; you may have thought you 
would degrade my art to — to what 
you call him? the hobby?" 

"No, no," said the pupil, "Never! 
and, strange enough, lately I've thought 
that perhaps my original purpose was 
getting shelved. It is a high ambi- 
tion to get to the top." 

"It is my opinion that if M'sieu' shall 
take the time he has the ambition 
not beyond what his talents could 
surmount." 

"Thank you," said Polhemus. "And 
I have learned already that it might 
take years to get very far." 

"Years, many, many years! For 



soup, as M'sieu' is not ignorant, I 
can be taught nothing — nothing. 
But for entrees — My, my! that is an 
affair of the lifetime!" 

"Where would one go to obtain 
high-brow instruction — say in entrees?" 

"Your high-brow, what is that?" 

"The most perfect instruction?" 

"Paris, most assuredly." 

"And where in Paris?" 

"It is that M'sieu' shall go to Paris?" 

"Don't ask me. I never know what 
I'm going to do fifteen minutes before 
I do it. But if I should go?" 

"You shall take my card. See! I 
write on the card a note of approbation 
of M'sieu'. It shall wide open the door 
to the affections of a — What you say ? 
a high-brow magnificent." 

Polhemus put the card into his pocket- 
book. "And you advise me to take 
this temporary work?" 

"Most assuredly. It is the exper- 
ience that you need. You shall fear 
nothings! Oply do not fail with the 
soup." 

Polhemus believed that he would not 
fail even with the soup. He had eaten 
many dinners in country houses and he 
thought he could astonish palates ac- 
customed to ordinary cooking. It would 
be a fascinating experiment; and the next 
day Polhemus mounted the stairs to the 
office of the Madam. 

"For excellent reasons I do not care 
to have my identity known," said 
Polhemus. 

"I could tell you of more than one 
French aristocrat who has done the 
same," replied the Madam. "There is 
no dishonor in acting as a chef — and 
the pay is high." 

"I shall shave off my mustache and 
wear one of a different color, and I shall 
wear a wig and take an assumed name," 
said Polhemus. 

"Certainly — it is understood." 

"Then it's settled," said Polhemus. 

Two minutes afterward the applicant 
had difficulty in controlling his aston- 
ishment. The position offered was none 



356 



THE BOSTON COOKING-SCHOOL MAGAZINE 



other than to cook at a dinner to be given 
by Miss Ai)rirs mother. 

April's mother needed a cook. The 
last had gone just before the day set for 
a dinner. Thus came the opportunity 
for Polhemus to prove that no one could 
henceforth call him impracticable and 
the chance to cook himself into the ap- 
proval of the sapphire eyes. 

It was a providential opportunity and 
as such Polhemus regarded it. His 
heart quickened as he thought of it, but 
if he had expressed what was really in 
his mind, he would have acknowledged 
that the quickened heart-beat had more 
to do with a desire to prove to himself, 
and incidentally to others, that he was 
equal to preparing an entire dinner. 

On the morning of the day set for the 
dinner he almost wished himself back 
in the Second Avenue kitchen. 

"The maid will show your room, "said 
April's mother. "The dinner will be at 
seven-thirty. There will be nine guests 
and three of the family — twelve in all, — ^ 
and goodness knows I hope everything 
will go on all right !" 

"It is that you will leave him to me," 
said Polhemus in a husky voice and im- 
itating the verbiage of his master. 

"The maid will show you the menu. 
If you want to change it in unimport- 
ant particulars, you can do so. Mrs. 
Simmons — you will find her a reliable 
woman — will come over to help. 
There's a phone in the hall. If you don't 
find what you need, order it. The con- 
fectioner will bring the cakes and ices at 
seven." 

"Assuredly, it is well arranged," said 
the chef. 

It proved one of the most exciting days 
that Polhemus enjoyed in his craft. 
Only once, from a window of the kitchen, 
did he catch a glimpse of Miss April. 
She was in tennis rig and strolling toward 
the courts with a fine-looking young man. 
Once the sight would have seared the 
heart of the chef with jealousy, but just 
then he happened to be pondering over 



a detail of the dinner. 

At seven-thirty the chef had every- 
thing in hand. He felt a glow of 
artistic pride as he sniffed the fragrant 
soup. 

"What a heavenly odor! "exclaimed a 
voice that once could shake his heart as 
a hurricane shakes palm trees. From 
his kettles Polhemus glanced upward. 
In the door stood a vision that ought 
to have made him oblivious to any soup. 

"I couldn't help sneaking away . I've 
just finished a course in cookery. It is 
wonderful! The richness fills the whole 
fear of the house." 

"Assuredly, it is the perfume of a soup 
most fine." 

"What a cold you've got!" exclaimed 
Miss April. "Your voice is awfully 
husky. But that soup — Yum, yum ' 
Ta, ta! see you later!" and Miss 
April vanished. 

With the "Ta, ta!" Polhemus jerked 
himself erect. Who could suppose she 
would take such liberties with a cook! 
But he had no difficulty • in turning 
his thoughts to the final seasoning of 
his dishes. 

One of the maids was most attractive. 
She it was who had shown Polhemus 
to his room, and when the dinner had 
begun she complimented the young 
chef. 

"Monsieur, there's a fat man in 
there who asked Madam where she 
had found her cook. He said he had 
never eaten such soup even in Paris — 
that a cook who could make such soup 
was worth ten thousand dollars a year." 

"That is true," replied Polhemus. 
"That soup is absolutely perfect." 

The maid bustled away, lingering 
at the door to smile at Polhemus. 
But the chef was engrossed in his art. 

Notwithstanding doubts that he had 
concerning his entrees, rumors came 
in with the empty dishes that all the 
dinner was a wonderful success. This 
was later in the evening confirmed 
when April's mother came in person 
to express her approbation. 



BEYOND THE SOUP 



357 



"I've never known a dinner like 
that in a private house," said the delight- 
ed hostess. "The soup! It was amaz- 
ing, superlative!" 

"The soup was perfect," replied 
Polhemus, forgetting his role of French- 
man. "But sonetime I hope to prepare 
an entire dinner that will be as perfect 
as my introductions. A dinner should 
have a climax — toward the end. My 
dinners have the climax at the wrong 
place. I'm going to Paris to devote 
myself to my art." 

"It was all delicious!" exclaimed 
April's mother. "And my daughter 
has been taking a course in domestic 
science. She is coming to tell you how 
lovely your cooking is." 

Five minutes later April again ap- 
peared. She motioned to Polhemus, 
and the chef followed her to a little 
room that had no other occupants. 

"Now, sir, what do you mean by this?" 
asked Miss April severely. "Of course, 
I knew you at once." 

"I hoped to prove to you that my 
impracticability could be overcome." 

"You've certainly proved that you 
could cook," remarked Miss April. 

"The young fellow I saw you with 
this afternoon?" asked Polhemus. "He 
was very attentive." 

Miss April turned her face to the 
wall and became absorbed in tracing a 
pattern of the paper with her finger. 

"Of course," continued Polhemus, 
"you've got the right to receive such 



attentions. My object in coming here 
was to show my skill — and — well. 
I've concluded that it was nothing else". 

"Nothing else," repeated Miss April, 
still tracing the design of the paper. 

"Nothing but that," said Polhemus. 
"I've had an extraordinary tutor in 
soup. My fish and all the rest do not 
come up to the soup. Oh, I know 
.it! you needn't say it! but that is cnly 
because I have not had expert teaching — 
not the most expert, except in soup. 
I'm going where I will learn to excel 
in everything. In ten days I shall 
be in Paris. I can hardly wait. You 
have taken lessons and can understand." 

A sound came from the neighbor- 
hood of the tracing finger, half sniff 
and half sigh. 

"You'll never change," she said 
wearily, turning to face the chef. "You 
are the most impracticable person that 
ever lived. The young man that 
you noticed? I told him I would 
give him an answer to-morrow, — it 
will be, 'yes.' " 

"It beats me!" Polhemus exclaimed 
to the artist the next evening. "She 
ate that soup and yet she called me 
impracticable!" 

"Holy mackerel, of course she did!" 
snorted the painter. "Go to Paris 
and keep your nose over pots and 
kettles! If you should marry, a super- 
lative chef would be ruined. But you 
never will; you are too impracticable." 



The Christmas Birds 



At Christmas time the presents fly. 
Like birds against a leaden sky; 
And some are swallows swift and bold 
And some are orioles of gold. 
And some are wrens and some are jays, 
Or doves in mottled blues and grays, 
While some I'm sadly forced to say 
Seem very like to birds of prey. 



At Christmas time the presents fly 
Like birds, twixt low estate and high. 
Kindred and friends and neighbors speed 
Them on their way, and blest, indeed. 
Their mission, when unselfish each 
Some phase of Christlike love shall teach. 
But gifts that seek return, say I, 
Are very like to birds of prey. 

La LI A Mitchell. 



Mothering Our Gills 

By Eleanor Robbins Wilson 



RUSKIN, in one of his inimitable 
preachments anent eharaeter 
building^, says, — "You may 
chisel a boy into shape, as you would 
a rock, or hammer him into it. if he 
be of a better kind, as you would* a 
piece of bronze. But you cannot ham- 
mer a girl into anything. She grows 
as a flower does, — she will wither 
^^^thout sun; she will decay in her 
sheath as the narcissus does, if you 
do not give her air enough; she may 
fall, and defile her head in the dust, 
if you leave her without help at some 
moments of her life, but you cannot 
fetter her, she must take her own 
fair form and way, if she take any, 
and in mind as in body, must have 
always — 

"'Her household motions light and 
free 
And steps of virgin liberty.'" 

Whether the good stuff in the aver- 
age American boy doesn't warrant 
something better than the hammer- 
ing treatment, I shall not presume to 
say, but without exception all the 
superior girls of my acquaintance have 
unfailingly been reared by the fetter- 
less method. They have — to a girl — 
been mothered by women who have 
understood a mother's most gracious 
prerogative, — the telling art of focus- 
ing the maternal light for the child's 
development, that in "her own fair 
form and way" might flower the rich- 
ness of an unthwarted individuality. 

There is no more pathetic spectacle 
confronting us to-day than the pitiable 
contingent forced to live half-lives and 
quarter-lives through the arbitrary rul- 
ings of misguided parenthood. The 
burnt offerings of promising person- 
alities that have been sacrificed on 
the altar of ignorant leadership! 

I have in mind a woman of the 



sparrow-like type of spinsterhood now 
dragging out a forlorn and drab exis- 
tence in a small New England town, 
who is nothing if not a living testi- 
monial to a tyrannical mother — a 
person whose whole attitude toward 
life seemed that of a conquering spirit. 
Strange as it may appear, this woman 
was of gentle blood and ranked far 
above the average citizen in schooling. 
But the desire to dominate her sur- 
roundings was paramount. She prided 
herself on her strong will and her 
ability to "conquer" her children. 

Thwarted and check-mated in almost 
all of the moves of youthful desire, 
the more independent of the two daugh- 
ters threw up the game and left home, 
the more conscientious remained and 
submitted. A few years ago death 
finally robbed the mother's dictatorial 
hand of its sceptre, leaving this lonely 
and dependent daughter to master 
the awkward problem of adjustment 
to freedom of action, some hoarded 
money that she simply cannot get 
accustomed to handling and a host of 
bitter reflections on "what might have 
been." Assuredly not an enviable 
legacy ! 

Ruskin was right. "You cannot ham- 
mer a girl into anything." 

Motherhood is, indeed, a complex 
problem, but we have yet to discover 
that which may yield richer returns 
for the time involved. When the rank 
and file of womanhood have grasped 
the indisputable fact that our homes 
amount to about so much as the mothers 
in them, and that our nation ma\' 
never be greater nor stronger than 
the boys and girls we are molding in 
these self -same several homes, then, 
and then only, will the colossal mag- 
nitude of our work be realized. Mock- 
motherhood, with all its unattractive 



358 



MOTHERING OUR GIRLS 



359 



attributes, will slough off, and the 
golden service of painstaking child- 
rearing assume its destined dignity. 
God speed the day ! 

Recently, at a grammar school grad- 
uation, I watched a group of white- 
frocked, beautiful girls, while aU un- 
bidden these words drifted across my 
mind, — "She grows as a flower does, — 
she will wither without the sun," and 
never more forcefully was brought 
home the fructifying strength of a 
mother's love. Not the pale, sickly 
imitation, composed of untoward indul- 
gences and excessive fondling, but that 
golden wealth of affection that, while 
imparting strength, coaxes into growth 
all latent possibilities. For fused into 
this real light of mother-love are all 
the prismatic-like splendors of tact, 
intelligence, patience, courage, cheer, 
sympathy and comraderie. 

An eminently successful woman of 
the present day was recently recount- 
ing her very apparent indebtedness 
to her mother. "Mother's greatest gifts 
to me," she loyally confessed, "were a 
most tactful surveillance of me and 
all my affairs, an adroit assistance 
in helping me to help myself, and 
sort of a great encompassing expec- 
tation that spurred me to do my best." 
That this clever and useful woman 
continues to lavish her great creative 
ability is now a matter of pride to the 
citizenry of her native country. Here, 
indeed, is a flower among women, the 
product of a mother who believed in 
the education of heart, head, and 
hands. 

It is a matter to rejoice over that 
the old-fashioned flagrant mistake of 
bending the career of the young to 
please parental whim is beginning to 
disappear. The happier results of voca- 
tional training, due to a little dis- 
criminating insight, are causing the 
scales to fall from our eyes. Scarcely 
a week passes that the writer does 
not witness its far-reaching effects. 
For example, Mary, whom her mother 



desired to become a musician from 
the mere flimsy excuse that she her- 
self had been denied musical train- 
ing, has become a successful dietitian 
and a correspondingly useful member 
of society. While the dulcet-throated 
daughter of the village hackman is 
being led grand-oper award. And so 
on might be quoted innumerable in- 
stances. Thus the ideal co-operation 
between parent and child is being 
established. We are beginning to look 
for the innate spark of genius in the 
unfolding personalities of the young 
idea and, by judicious supervision, help 
them to perfect such gifts. 

All modem educators, winning^the 
most permanent and satisfactory re- 
sults, are they who are demanding 
proof of exact thinking through exactly 
executed work of the hands; hence, 
the yearly increase in our technical 
and manual training courses and classes 
of domestic arts. Yet, on all sides, 
are w^e met with the critical railing of 
women who would eliminate the domes- 
tic science classes from the public 
school, arguing that this is a phase 
of education which belongs to the 
home. But the challenging fact re- 
mains that the average mother is 
positively neglectful in this respect. 
One of our direst needs still remains 
to acquaint our grammar and high 
school girls with the rudiments of 
home-making. It forms one of our 
most drastic measures to abolish ignor- 
ant, slipshod and deathdealing methods 
from the carelessly kept home. 

More than one "little mother" of 
the domestic science classes of our 
public schools has been the means 
of enhghtening a big mother to the 
ultimate good of an entire family. 
■May the time soon come when these 
classes are not only compulsory in 
the pubHc schools of our towns and 
cities, but even may the girls of rural 
localities'^ en joy the advantages of a 
traveling Cooking School, patterned 
somewhat after the famous traveling 



360 



THE BOSTON COOKING-SCHOOL MAGAZINE 



Koch Schule of Cassel in Germany. 

Far and near let "mother" be re- 
minded of her matchless province till 
she realizes that the most valuable 
asset to society was, is, and ever shall 
be, the homemaking, mother-trained 
girl. For indelible corroboration of this 
statement, ask your district nurses, 
your social service workers, your night 
court judges, or take a casual peep 
into the mortality statistics of a census 
report. In 1911, out of a total of 
839,284 deaths in an observed area, 
149,332 children died under one year 
of age, and 209,482 died under five 
years of age, making an appalling 
aggregate of 358,814 deaths of little 
folks under five years of age, out of 
the sum total of 839,284 deaths for 
the entire year. We cannot but won- 
der what percentage of little lives 
were martyrs to ignorance, or how many 
untrained and careless women yearly 
lift blighting hands for the gift of 
motherhood. 

But, on the whole, it is reassuring 
to the true motherheart to observe 
the unparalleled study that the present 
strenuous times devotes to the develop- 
ment of the child. Never before have 
normal, defective, and delinquent chil- 
dren so thoroughly arrested the atten- 
tion of some of our sanest thinkers. 



Never before have we combined so 
effectively to eliminate destructive ten- 
dencies of the young as with the present 
day potent appeal to the constructive 
faculties. 

The Montessori "Houses of Child- 
hood," spreading from the poorer dis- 
tricts of Rome throughout Italy to 
France, Germany, England, and our 
own progressive country, are inculcating 
a new directive method in our homes. 
We are, at last, joining hands with the 
child of to-day, to help build to-morrow's 
salvation. Mother is slowly but surely 
learning the new role of reverent observer 
and guide, without obtruding her per- 
sonality, and unlearning the fallacy of 
coercion, — in short, adopting the fet- 
terless method that Ruskin advocated. 
More and more are we proving the 
tonic effect of ideal suggestion and, 
while our girls are flowering into promis- 
ing womanhood, let us not fail "to 
encompass them with great expec- 
tations," that the future may proudly 
record, — 

"Look to the blowing rose about us — 
'Lo, 
Laughing,' she says, 'into the world 

I blow, 
At once the silken tassel of my purse 
Tear, and its treasure on the garden 
throw.' " 



The Piper 



The wild pipes of the Northern Wind 

Are calling, loud and free. 
And I must follow, follow and find 

Wherever he leadeth me. 
Caroling loud, caroling clear, 

"Come with me, romp with me, 

Taste of my cheer!" 



Oh, sweet is the perfume he brings me, 

The fragrant breath of the pine, — 
And sweet is the song he sings me, 

With a sweetness half divine. 
Chanting high, crooning low, 

"Follow me, follow, 

Joy shall you know." 



And ever I follow the charmer bold, 

Across the meadows brown, 
As the children followed the piper of old. 

Away from the noisy town. 
Following here, following there, 

Glad in the track 

Of the wind, I fare. 

Christine Kerr Davis. 



Millicent*s Christmas Offerings 

By Alix Thorn 



k 



MILLICENT was unpacking her 
trunk, a lengthy proceeding, 
shaking out her crumpled finery 
patting abused looking hats into shape, 
and spreading skirts and blouses upon 
a convenient couch. Sometimes she 
smiled in reminiscent fashion at a 
note or stray snap-shot, that slipped 
out of an overful portfolio, and then 
she sighed as she spied some gay auto- 
mobile pennants. 

"I feel now, mother," she exclaimed 
an hour later, "that my beautiful 
visits are really over, for Joel has 
just carried my trunk, that much 
traveled trunk, to the attic, but oh, 
I've a sort of lost empty feeling, glad 
as I am to be at home again, with 
my own best-of-all, family. Why," 
with a remorseful glance around the 
cheerful sitting room, "it's so dear, 
and I love it, I love it, yet every thing, 
yes, let me say it, seems, to-day, 'flat, 
stale and unprofitable.' " 

A quick rush of tears filled the gray 
eyes, and Mrs. North patted the slim, 
young hand that was suddenly held 
out to her. Her very touch was re- 
assuring to Millicent in her perplexity. 

"I understand, my child, I know 
exactly how you feel," she said, "your 
little journey into the world, won- 
derful though it was, is a bit unsettling. 
You will be your own happy merry 
self in a few days; why," smiling whim- 
sically, "haven't I been a girl myself! 
Go out in the garden, follow the but- 
terflies, or give Laddie a good walk; 
the poor dog has missed you; find 
the sunshine, anyway," and she hur- 
ried away. 

A few moments later, Mrs. North 
heard a whistle, and saw the girl and 
an ecstatic dog turning down the 
lane, so she knew that part of her 
advice, at least, was being followed. 



Millicent North had just returned 
from a series of visits to three of her 
school girl friends in their city homes, 
and it was small wonder that her 
country home should seem quiet and 
prosaic after her "Feast of soul," as 
she expressed it. 

At Helen Manning's she had motored 
daily, visiting one fascinating sub- 
urb after another, lunching at smart 
inns, had tea at some quaint tea-house, 
in the late afternoon, dinner at pic- 
turesque shore resorts, and had been 
taken into a charmed circle com- 
posed of lively young people, who 
willingly received Helen's friend. 

At Joan Travers' she had attended 
charming lunches, had seen the latest 
plays, flushing with pleasure to be 
in a mysterious box, so near the more 
mysterious stage, and thrilled with 
delight at the musicales, where silvery 
voices seemed to sing to her alone. 

At Mary Channing's she did the 
shops, lingered long in picture gal- 
leries, attended lectures at the beau- 
tiful college set on the heights above 
the busy city, and when, after six 
weeks of such visiting, she returned 
home in early June, though the vil- 
lage was brave in bud and flower, 
her own garden a riot of opening roses, 
the comfortable old house with its 
doors and windows flung open to wel- 
come her, a peaceful haven, yet she 
found to her consternation, that she 
sadly missed all that she had left, 
and she longed to do something hard, 
and thus flll both hands and mind. 

It was Mrs. North who enquired 
one day as together they sat on the 
vine-covered piazza — "It's early ■ to 
ask, perhaps, but summer is here, 
and it is the chosen time to be thinking 
up Christmas gifts. Now, childie, what 
are you going to give these dear gen- 



361 



362 



THE BOSTON COOKING-SCHOOL MAGAZINE 



erous friends who have done so much 
for your pleasure?" 

Millicent, who had been silent for 
sometime, sober eyes fixed upon the 
stretch of green meadow land across 
the trim cut hedge, shook her head 
hopelessly. At last she began, as if 
ashamed of her abstraction: "Oh. I 
don't know, mother; embroider some- 
thing, maybe doilies, maybe make work- 
bags. Suppose Helen might be pleased 
with a cushion for her den — that 
dear little den," and then she lapsed 
into quiet again. 

"Hasn't Helen enough cushions left 
over from her couch at school? I 
seem to remember quantities of them 
in the sitting room you and she shared 
at Miss Billings'. Then embroidery 
takes time and patience. Beside, these 
girls' mothers were your hostesses, 
and should be included in your Christ- 
mas scheme, it occurs to me." 

"I know that is so," and Millicent 
sat up straighter, her pre-occupation 
gone. 

"Well, dearie," and Mrs. North laid 
down her mending, "I've been thinking 
up a plan which I believe is a feasable 
one, and I hope my daughter will 
agree with me. It will be good 
for her in her present mood; it will 
pleasantly include her mother, and 
would be the solution of her Christ- 
mas problems. Listen! I propose that 
you and I together shall make jam, con- 
serve and pickle, filling a quantity of 
jars with country fruits fresh from our 
own farm, and send these to your town 
friends for Christmas, daintily wrapped 
and labeled. Now, does this appeal 
to you, Millicent?" 

"It's a lovely plan, a charming 
notion," cried the girl, taking a few 
dancing steps, her eyes sparkling, and 
her dimple beginning to show in her 
cheek. "How did 3^ou think up such 
a heavenly idea? Here I am, a year 
out of school, ignorant enough about 
such matters; I'd joy to take lessons 
from you. oh wise mother. When, when 



can we begin our course in cooking?" 

"We can start with currant jelly," 
was the reply, "and continue when 
the berries are ripe. Raspberry jam 
is always available and delicious; then 
come plums, peaches, and grapes. Why, 
it will be delightful for me to teach 
you, sweetheart, though I've alwa^^s 
loved such things, even when I must 
do them alone." 

In the long July days, Millicent, 
enveloped in a voluminous apron, and 
with roUed-up sleeves displaying her 
dimpled elbows, might have been dis- 
covered haunting the cool old kitchen, 
and stirring and tasting in most 
approved fashion, as she and her 
mother watched the currant juice boil- 
ing on the range, and, later, fairly gloat- 
ing over the store of translucent sweet- 
ness, safely stored away in jelly glasses. 

"I didn't dream what fun it could 
be to do up fruit," broke in the young 
girl, as she enthusiastically pasted some 
dainty holly labels on the tall slim 
glasses, with the magic words, "Currant 
Jelly." inscribed on each one. "I feel 
sort of an Alice in Wonderland, with 
all my new happenings." 

Greatly to the amusement of her 
family, Millicent insisted in helping 
gather the cultivated raspberries from 
their own vines, and emerged, sun- 
browned and weary, w4th brimming 
pails of the fragrant berries. 

In the next town Millicent and 
her mother discovered some odd little 
jars that were just what they wanted 
to hold the raspberry jam, and late 
in August, while brown bees boomed 
above the garden beds, and the brakes 
along the high road were turning yel- 
low, mother and daughter worked their 
magic and filled each waiting jar with 
the luscious jam. "I wish," said Mil- 
licent, locking up from her congenial 
employment, "I do wish, mother, that 
we could capture some of the summer 
breezes, the light and sweetness, and 
bird songs, and seal them up in one 
jar, a big jar, that could be opened 



MILLICENT'S CHRISTMAS OFFERINGS 



363 



some particularly dark, gloomy day, 
when snow flakes were in the air, and 
a real old giant wind was abroad." 

"That would be a welcome jar, 
a gift of gifts," was Mrs. North's 
reply, "but to preserve the fruits 
of summer, with all the sunshine stored 
up in them, is the very best we can 
do, at present." 

Later, some of the perfect Damson 
plums from their own orchard were 
converted into a marvelous conserve, 
nuts and oranges being added; and 
more plums were turned into firm jam. 
Then followed the honeylike, golden, 
peach marmalade, and pickled peaches, 
dark and spicy, were put away in 
rich syrup. Spiced grapes ended the 
list, and well they might, for the fruit 
closet shelves fairly groaned under 
their load of good things. 

"Oh, Mater mine," said Millicent 
one blue October day, standing in 
the fruit closet, surveying with par- 
donable pride the imposing array of 
jars and pots and glasses, w4th their 
attractive labels, "Isn't it just gor- 
geous and satisf}4ng! To think that 
my most important Christmas gifts 
are all arranged for, and such unique 
gifts, too. Then how much I've learned ; 
why, I feel like the wisest of young 
persons, with all the useful knowledge 
I have acquired." 

"It makes me very happy to realize 
it," and Mrs. North looked fondly 
at the transfigured young face, "I 
own I am very proud of my house- 
wifely daughter." 

A certain November afternoon, as 
warm and balmy as if it belonged 
to September rather than to Novem- 
ber, the expressman carried out, one 



by one, from the North home, three 
strong-looking wooden boxes, destined 
for New York, and on each was nailed 
a placard, so plain that all the world 
might read, "Keep in a cool place. 
Not to be opened until Christmas." 

Nor were they opened until Christ- 
mas, I am glad to say. At holiday 
time such heartfelt, overflowing letters 
did Millicent receive, that she fairly 
glowed with happiness. Both her friends 
and their mothers wrote thanks. 

"None of our Christmas gifts pleased 
us, as did yours, dear child," said 
Mrs. Traverse' thank-you note, "it 
was such a happy thought, and how 
all this country treasure truly enriches 
a city home!" 

All the Channing family sent a joint 
note of thanks, each one a line, begin- 
ning with the father and ending with 
the ten-year-old sister. 

"Oh, that splendiferous box," began 
Helen Manning's letter, "a veritable 
well of delight. Wonder how you man- 
aged to get so much in one plain, or- 
dinary box! Father is for sending 
me down to your mother to learn 
real accomplishments, as he says. Guess 
I'll come if 3^ou ask me. I yearn to 
emulate you." 

Beaming Millicent read the notes 
aloud, and then read them again to 
herself. "Well, it was beautiful," she 
sighed, "the gathering, and the doing 
up, the sending away; every, every 
bit of it. Why, mother, it's an all-the- 
year-round pleasure. Let us, two learned 
ones, begin any time to plan what 
shall fill our fruit closet next year; yes, 
and plan at the same time the rich- 
ness that must overflow into the homes 
of our favored friends." 



Dreams are the ghosts of hours agone. 
Vanishing like to a whispered sigh, 
Harmonies, faint, of a half-sung song 
Lost like the rose in the sunset sky. 



D 



reams 



They are the misty sails that fly 

In the twilight down to the moon-kissed sea — 

Gone like the night wind sobbing by — 

Ah, who can bring back m>' dreams to me? 

R. R. Greenwood, 



In Its Own Country 

By Kate Hudson 



IT was December twenty-second; 
tomorrow Miss Ranney's school 
was to disband for the holidays, 
and tonight Miss Ranney's young ladies 
were sitting around the study fire- 
place — a merry, chattering group — 
planning the several home trips and 
comparing enthusiastic notes' on pro- 
spective holiday joys. 

"Why> of course we'll have one!" 
Sallie was saying; "we always do; we 
just have to for our little twinnies." 

"So do we; at my Aunt Lucy's," 
Mildred chimed in; "a great big tall 
one, trimmed with big colored glass 
balls and bells and icicles, just blaz- 
ing with electric lights." 

"Well, we don't!" said Flora, a 
bit down from the heights of her very 
nearly sixteen years. "We haven't had 
one since I was seven years old; they 
are so sheddy and take up so rauch 
room, and it's only the little bits of 
children that care for them anyway. 
Christmas Trees are dolefully stupid 
things for grown folks, aren't they, 
Fraulein?" turning to the German 
teacher, who just then was joining 
the happy circle. 

"Stupid? Only for the very smallest! 
The Christmas Tree ! ! " exclaimed Frau- 
lein Nicolovius; "But no! No one 
ever gets too old to love its sturdy 
evergreen, its pine smell, its soft radiance. 
And how it brings back one's happy 
days! Ach, when I think back!" 

"Tell us about your happy days, 
Fraulein," cried the girls; "tell us 
about your German Christmas Tree, 
Fraulein Meta." 

"My father, you must know, was 
an Oberforster — what you call a head- 
forester — and we lived deep in the 
woods near Pritzwalk, in an old grey 
house with four gables. And in the 
hall — the Flur, we call it — there 



hung many wide antlers of twelve, 
fourteen and even sixteen prongs ! With 
Advent-tide, with the last Sunday in 
November, the dear mother began 
to prepare for Christmas. There were 
mufflers, mittens, and head-over-ear 
caps to knit, so father and the three 
brothers would not feel the cold too 
much in our Northern woods; and 
there were frocks to make for the 
several dolls belonging to Dorette (our 
nest-chick) ; and the big much-handed- 
down doll-house had to be repapered, 
and furnished with fresh window-cur- 
tains; and there were pine-cones, larch 
tassels and gall balls to gild and silver, 
and nutshells (neatly glued together) 
to bronze for tree decorations. Sister 
Selma and I, great girls of fifteen and 
sixteen, would help bravely till bedtime 
and then, in the tiny room we shared, 
and by the dim light of a small bedroom- 
lamp, we'd sit up for another hour or 
two working on the worsted slippers 
(with a stag's head surrounded by grass- 
green oakleaves, spread over toe and 
instep) for father, and the "Alt-Deutsch" 
coffee-table cloth and napkins, with 
which we were going to surprise mother. 

"Along about the twelfth of Decem- 
ber mother would begin her baking, 
and for the next week or ten days the 
house would be steeped in the scent 
of ginger, honey, cardamon, and cara- 
way, and the huge box in the carefully 
guarded pantry corner would slowly 
fill to overflowing with cinnamon-stars, 
and almond-wreaths, with golden honey- 
cakes and spicy, dark-brown Lebkuchen 
boys and girls, soldiers, sailors and 
ever}^ known (and unknown) species of 
animal and bird. 

"On Christmas Eve the three younger 
ones would be sent to bed, and then 
mother and we two girls would trim 
the tree, not a very big one, but one 



364 



A CHEER SONG 



365 



straight-grown and sturdy — for father, 
himself, always selected it and cut 
it down — standing firmly planted in 
the very middle of our "good room." 
To its fragrant twigs we tied the glit- 
tering gold cones and nuts, red apples, 
bunchlets of raisins and the most artis- 
tic specimens of our cake; and wherever 
we could make one stick we would 
fasten a white candlekin. The sim- 
ple presents were laid on the , long, 
white-covered table under the tree. 
Of course, we were pretty tired when, 
at last, we went to bed, all soaked in 
Christmas sights, sounds and smells; 
and as we'd snuggle down into our soft, 
warm beds we would hear the faraway 
bells of Pritzwalk Church ringing in 
the Christmas Day, and . calling the 
people to the midnight service, which 
mother ^ often and father always at- 
tended. 

"On Christmas morning we were 
always up and ready for the summons 
by six o'clock; while father in the "gute 
Stube" was lighting up the tree, mother 
would marshal us in line according 
to age — first Dorette, then the boys, 
then I, then Selma and so on to our 
dear Grosspapa, the oldest of us all — 
and at the tinkle of the Christmas 
bell we would march in and gather 
round the tree. Mother would sit 
down at our little old piano and we 
would stand singing "0 du frohliche, 
' du selige, freude bringende Weih- 



nachtszeitV until the candles had burned 
quite low; then we'd fall upon our gifts, 
and by sunrise — the late northern 
winter-sunrise — Christmas would be 
well under way 

"Breakfast over, we would have 
brisk runs through the snowy woods; 
then came the jolly dinner with its 
big chestnut-stuffed goose; and after- 
wards the tree was once more lighted, 
while all of us, even father's "Forst- 
Eleven" (the young men taking a 
practical course in forestry under him, 
of whom father always had two on hand) 
and we five children — sang Christmas 
and folks-songs till bedtime, and then 
Christmas was over." 

"And was that all?" queried Flora; 
"no company? No other children? 
Just only the family celebrating to- 
gether?" 

"Yes," sighed Fraulein, "Just the 
family together; but all together." 

"I wish you were going with us 
tomorrow, Fraulein Meta," said Sallie, 
rubbing her rosy cheek against Frau- 
lein's shoulder, "to see an American 
tree, our tree." 

"Oh, dear," groaned Mildred, "seems's 
if I just couldn't wait till tomorrow 
for home and the holidays!" 

"Ach ja," laughed Fraulein, with an 
odd little break in her voice, "when 
one is only three hours by train away 
from one's mother! Christmas and 
home are complementary." 



A Cheer Song 

If the path's an easy one. 
So that footsteps lightly run, 

Where's our gain? 
Few learn power on the plain ! 

If the way go up the hill, — 
Forward! Climb with right good will, 

Growing strong 
As we bravely tramp along! 

Mountain tops are always won 
Through the wind and rain and sun ! 

Don't get blue! 
Life is all worth singing to! 

Aldis Dunbar. 



.'.66 



THE BOSTON COOKING-SCHOOL MAGAZINE 



THE 

BOSTON COOKING-SCHOOL 

MAGAZINE 

OF 
Culinary Science and Domestic Economics 

SUBSCRIPTIONT $1.00 PER YeAR SiNGLE CoPIES, lOc 

Foreign Postage : To Canada, 20c per Year 
To other Foreign Countries, 40c per Year 

TO SUBSCRIBERS 

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

Please renew on receipt of the colored blank 
enclosed for this purpose. 

In sending notice to renew a subscription or 
change of address, please give the ^/^ address 
as well as the nezv. 

In referring to an original entry, we must know 
the name as it was formerly given, together with 
the Post-office, County, State, Post-office Box, 
or Street Number. 

Statetmnt of ownership and management as required by 
the Act of Congress of August 24, igi2. 

Editor: Janet M. Hill. 

Business Managers: R. B. Hill, B. M. Hill. 

Owners : 

B. M. Hill, Janet M. Hill, R. B. Hill. 

372 Boylston Street, Boston, Mass. 

published ten times a year by 

The Boston Cooking-School Magazine Co., 

372 Boylston Street, Boston, Mass. 

Entered at Boston Post-office as Second-class Matter 

THE WINTER SINGER. 

cheery comrade of somber days, 
Enlivening winter with summer lays, 

Jovial chickadee! 
The dull sky dizzy with swirling snow, 
Keen pierces the cold, but your brave notes flow 

Warmly, happily. 

Chickadee! 

Forgetting the aches of a world grown gray, 

1 shut my eyes and dream of the May, 
Hearing you, chickadee! 

There's a birdsong for every month of the year 
But when others are silent you voice good cheer, 

Genuine poetry, 

Chickadee! 

The song sparrow sings the whole year through. 
But even he yields, in winter, to you, 

Neighborly chickadee! * 

Oh, worth the spring's full chorus of praise, 
Your lyric that lives in the dead, white days! 

Welcome your winter glee. 

Chickadee ! 

Stokely S. Fisher . 



OUR LITTLE CHEF 

OUR readers may notice that we 
are trying to restore the figure of 
the little Chef that used to appear quite 
conspicuously on the pages of this 
magazine Oldtime readers may recall 
the original cover pages of the maga- 
zine in green and red, ' which always 
carried the profile of the cheerful chef. 
Somehow, we can not reason why, 
in changing covers, we dropped out 
the use of the chef, though it had come 
to be regarded as a kind of trade mark. 
Now we propose to give the illustration 
place again, occasionally at least, and 
to make use of it, as formerly, somewhat 
as the trade mark or symbol of our 
profession. 



Never was so much attention given 
to the conditions of health as at pre- 
sent. Preventive methods are pursued 
by both physician and surgeon. Pre- 
liminary to attendance at public schools, 
children's eyes are tested, teeth are 
inspected and throats are examined 
for signs of disorder and ill health. 
And these things are taken into con- 
sideration in connection with the pros- 
pects of the future progress and wel- 
fare of the child. Epidemics, we have 
learned, are sure to follow violations 
of nature's laws. Contagious diseases 
must be wiped out. We can ill afford 
to tolerate a single menace to the 
healthfulness of individual or com- 
munity life. In all pure food laws 
and sanitary regulations protection from 
threatening ills is sought for. The 
chief evils we have to contend with 
are uncleanliness and malnutrition. 

THE HOMECRAFT COURSE 

IN the homecraft course^ recently 
instituted in the Wadleigh High 
School, New York City, is an inter- 
esting attempt to meet practical de- 
mands in girls' education. The home- 
craft course is for girls whose interest 
is in up-to-date home-making rather 



EDITORIALS 



367 



than in advanced literary or scientific 
study. The work is taken chiefly by 
students who do not intend to go to 
college, but who wish to make the 
best use of their time while in high 
school; and it is particularly recom- 
mended for those who expect to stay 
in school only two years or less. 

The course is both "practical" and 
"cultural." It answers the everyday 
needs of girls who mean to be real 
home-keepers and it affords abundant 
opportunity for studies that are for 
enjoyment as well as for work. Domes- 
tic science and domestic art, with house- 
hold arithmetic, study of vocations, 
"clothing — its care and remodeling," 
are prominent subjects the first year. 
Drawing, music, biology, English, and 
physical training are required subjects, 
with current history, English history, 
and modern languages among the elec- 
tives. Latin and advanced mathemapes 
are conspicuous by their absence. 

In the second year hygiene and sani- 
tation are added to the requirements, 
and other studies may be chosen from 
a list which includes millinery, house- 
hold chemistry, European and American 
history, history of women's work, arts 
and crafts, and modern languages. 

Household management, a required 
study, is a feature of the third year 
of the course. Applied design and 
applied physics are among the subjects 
that may be selected by the students. 
In the fourth year the girls delve a 
little deeper into the philosophy of 
homecraft by means of a required course 
on social efficiency. They may also 
regale themselves with a number of 
more advanced studies, such as: Fun- 
damentals of legal procedure ; physiology, 
bacteriology, and sanitation; household 
design and decoration. 

Throughout the course the emphasis 
is on applied, rather than theoretical 
knowledge; and the work is so arranged 
that, regardless of whether a girl com- 
pletes the four-year course or leaves 
before she finishes, she has acquired 



a fund of workable ideas of direct value 
to her in the immediate problems of 
her life. 

THE HEALTH HABIT 

IF a man is sick it is because he has 
violated the laws of Nature. And 
such a one, instead of feeling disgraced, 
often feels sorry for himself and explains 
his sad plight to any one and every 
one who will listen. 

Man is made to be well and happy 
and usefiil. And if a person is happy, 
the probabilities are he will be well; 
and in order to keep well he has to 
be useful. 

Health is the most natural thing 
in the world. 

Nature is on our side. Health is 
the norm, and all Nature tends thither- 
ward. 

Physicians nowadays do not talk 
about curing people. All the wise 
and good physician can do is to put 
the patient in line with Nature. Nature 
heals, and all the healing forces of Nature 
are perfectly natural. 

We know the rules of health. Every 
one of common intelligence is familiar 
with them. The trouble is that many 
men consider themselves exceptions; 
and postponed punishment does not 
deter them from violating the ; laws 
of Nature. 

We must not only know the rules 
of health and bear them in mind, but 
we must bring to bear will to see that 
we live them. 

We have the knowledge, but we lack 
the technique — that is to say, we haven't 
got the habit. 

Health is a habit, and a vast number 
of people in America are getting it. 
They make it their business to be well 
every day and all the time, and the rules 
whereby they succeed are endorsed 
by every physician. First, think health, 
not disease. 

Keep your mind on the ideal, and 
picture the strong, happy, self-reliant 
person that you wculd like to be. 



368 



THE BOSTON COOKING-SCHOOL MAGAZINE 



Breathe deeply in the open air, 
holding the breath, then expelling it 
slowly thru' the nostrils. As a people, 
we eat about one-third more than 
we really need, and so our energies 
are consumed in getting rid of the 
waste. 

The greatest disturber of health is 
fear. Fear means impaired circulation; 
impaired circulation means impaired 
digestion; imperfect digestion affects 
the entire program of life. To ehmin- 
ate fear we must breathe more and eat 
less; work more and loaf less; praise 
more and scold less; love more and 
hate less. 

Get the Health Habit, and associate 
-tt-ith people who have it. It's con- 
tagious. — The Philistine. 

The Pious Author's Litany 

From all over-estimate of our Hter- 
ary work, and from all belittling of 
the work of others : 

Good Lord, deliver us ! 

From all petty jealousies, enmities, 
and unwillingness to appreciate excel- 
lence in the work of others : 

Good Lord, deliver us! 

From all literary pride, vainglory, 
and narrow judgment: 

Good Lord, deliver us; 

From all conspicuous failure to attain 
oiu* hterar}' ideals, and from all failure 
to recognize the ideals of others: 

Good Lord, deliver us ! 

From all smug satisfaction with purely 
mercenar}^ aims, and from all tempta- 
tion to rest content mth a measure 
of attainment distinctly beneath that 
of which we know ourselves to be 
capable : 

Good Lord, dehver us ! 

Oscar Fay Adams. 
In Christian Register. 

Good Food— Not Gluttony 

Tt is amusing, though somew^hat dis- 
^ heartening, to find how widely the 
idea still persists that delicacy in cook- 
ery ,means gluttony. Those people who 



really appreciate perfection in cookery 
are usually delicate eaters, who manage 
to get both reasonable enjoyment and 
excellent nourishment out of a com- 
paratively little food. It is often the 
man who professes a profound contempt 
for the art of the kitchen who proves a 
gluttonous feeder. He generally eats 
voraciously, not wisely. Yet the con- 
trary opinion is frequently held. For 
instance, only the other day, I saw in 
one of the London dailies a note by a 
journalist who had asked one of our 
leading caterers whether the English 
as a race eat too much, the answer being 
"No, but they prefer a chop, steak, or 
other substantial fare to the various 
mysteries so dear to foreigners, who 
doubtless think that a seven-course 
dinner provides them with a lot for their 
money." Of course this is quite incor- 
rect. The foreigner is educated in the 
art of eating, and knows that by making 
large use of stewing and sauces the 
palate is pleased, and the body better 
nourished, with a smaller consumption 
of food, because the viands are made 
more digestible, and therefore satisfpng. 
And therein lies the secret of good 
cooking. — Food and Cookery. 



Health is the most precious possession 
of man. Health is the only capital of 
the workingman. Without health, the 
workingman is of no use to his employer. 
Without health, life to the employe is 
not worth living. Therefore, the preser- 
vation of health is the most important 
consideration of the worker. 



If you would make repair equal to 
waste, cut out grouch, hate, worry, 
jealousy and fear, and focus on work 
play, love, and usefulness. — Doctor 
F. M. Planck. 



Kindly renew your subscription by 
sending a year's subscription to two 
of your friends who will be pleased 
with the gift. A Christmas card wiU 
be mailed with the December number. 











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LETTUCE, DATE-AND-PECAN NUT SALAD 



Seasonable Recipes 

By Janet M. Hill 

IN all recipes where flour is used, unless otherwise stated, the flour is measured after 
sifting once. Where flour is measured by cups, the cup is filled with a spoon, and a 
level cupful is meant. A tablespoonful or teaspoonful of any designated material is a 
LEVEL spoonful. 



Sardines a la Tartare 

HAVE ready strips of bread, 
toasted or fried, a little larger 
on all sides than the sardines 
to be served. Remove the skin and 
bones without disturbing the shape of 
the fish. Spread the bread with a 
little sauce tartare, set the fish above 
and coat it neatly with more of the 
sauce. Garnish the edge with a row 
of capers, and push a branch of water- 
cress under the bread at each end. 
Sauce tartare is mayonnaise dressing, 
to one cup of which two tablespoon- 
fuls, each, of very fine-chopped onion, 
capers, parsley and pickles have been 
added. 

Swedish Soup 

Peel three (not too large) potatoes 
and one onion and cut them in slices. 
Melt two tablespoonfuls of butter in 
a saucepan, put in the vegetables and 



stir and cook without letting them 
take color; when the butter is absorbed, 
add one pint of boiling water and cook 
until the vegetables are tender; press 
through a sieve, add one quart of white 
stock (chicken or veal) and heat to 
the boihng point. Pile about a cup 
of crisp spinach leaves together and 
cut them in ribbons. Melt two table- 
spoonfuls of butter, add the spinach and 
let cook until tender, stirring often. 
Beat the yolks of two eggs; add half 
a cup of cream and half a cup of milk 
and stir into the soup; continue to 
stir until the ^^g thickens, but do not 
let boil. Season as needed and add the 
spinach. 

Cauliflower Soup 

Cook a large cauliflower in boiling 
salted water; drain and press through 
a fine sieve (do not discard the green 
leaves but press the whole through 
the sieve). Put one pint, each, of 



369 



370 



THE BOSTON COOKING-SCHOOL MAGAZINE 



water in which the cauliflower was 
cooked and chicken broth and one 
cup of milk over the fire; when boiling 
stir in half a cup of potato flour or 
cornstarch smoothed in half a cup of 
milk; stir until boiling, then let simmer 
very, gently fifteen minutes. Add the 
puree, a teaspoonful or more of salt 
and half a cup of cream. Let become 
very hot, but do not let boil, lest the 
soup curdle. ■ 

Inexpensive Vegetable Soup 

Cut one onion, one carrot and one 



keep the oysters hot. Melt two table- 
spoonfuls of butter; in it cook three 
tablespoonfuls of flour and one-fourth, 
a teaspoonful, each, of salt and pepper; 
add the cup of the oyster broth and 
stir until boiling. Beat the yolks of 
two eggs; add half a cup of cream and 
stir into the sauce; let cook without 
boiling; add the oysters, a teaspoonful 
of lemon juice and more seasoning 
if needed. Serve on crackers, or on 
toast, or in patty or Swedish timbale 
cases. 

Broiled Oysters 




STUFFED CABBAGE 



stalk of firm celery into Julienne strips; 
let cook in boiling water or stock to 
cover until tender; add three cups of 
broth from giblets etc. and let boil; 
stir one-third a cup of flour with milk 
to a smooth, thin paste, then stir 
into the vegetables and let simmer 
fifteen minutes; add a cup and a half 
of milk, a tablespoonful of butter, 
in little bits, and salt and pepper 
as needed. Have ready a dish of small 
cubes of bread fried in deep fat and 
drained on soft paper. Serve hot with 
the soup 

Oysters, Poulette Style 

Heat one pint of oysters to the boil- 
ing point, strain off the broth and 



Pour cold water over the oysters' 
examine each one separately to remove 
shell, and roll them in flour or in sifted 
rolled crackers seasoned with salt and 
pepper. Beat two eggs; add a tea- 
spoonful of Worcestershire sauce, a 
teaspoonful of prepared mustard and 
four tablespoonfuls of strained oyster 
liquor; in this dip the oysters, one 
by one, and at once roll in sifted cracker 
crumbs; set in an oyster broiler, heated 
and thoroughly oiled, and let cook 
over a moderate fire until the oysters 
are delicately browned. Dispose on 
toast; set a bit of maitre d'hotel butter 
above each oyster. Garnish with pars- 
ley and slices of lemon and serve at 
once. 



SEASONABLE RECIPES 



371 



Maitre d' Hotel Butter 
Beat one-fourth of a cup butter to a 



Salmon Cutlets, Pojarski Style 

Chop fine one pound of raw salmon; 




SPARERIBS OF FRESH PORK, WITH ONIOXS 



cream; beat in one-fourth a teaspoonful, 
each, of salt and paprika, half a tea- 
spoonful of fine-chopped parsley and 
a teaspoonful of lemon juice, a drop 
at a time. 

Creamed Salt Codfish, Poulette 

Pick tenderloins of salt cod-fish in 
thin, small bits to fill a cup; cover with 
cold water and let stand overnight; 
set over the fire in same water and 
let heat slowly till water looks milky 
(do not let boil), and drain; melt two 
tablespoonfuls of butter; in it cook 
two tablespoonfuls of flour, then add 
one cup of milk and stir until boil- 
ing; add the fish from which the water 
has been drained and beat in one egg, 
beaten very light; stir until the egg 
thickens, but do not let boil. Serve 
with hot baked or boiled potatoes 



beat half a cup of butter to a cream 
and gradually beat and rub this into 
the fish; beat in, also, one-fourth a 
cup of double cream, half a teaspoon- 
ful of salt and one-fourth a teaspoon- 
ful of paprika. Let chill a little, 
then shape into one dozen cutlets. 
The mixture can be shaped very easily. 
Beat one egg, add four teaspoonfuls 
of milk, and mix thoroughly; in this 
dip the cutlets and at once roll in 
sifted soft bread crumbs. Fry in deep 
fat. Serve tomato sauce in a bowl. 

Finnan Haddie Croquettes 

Finnan haddie all ready cooked can 
be purchased; or an uncooked fish 
may be set on the back of the range 
in cold water to cover; let heat slowly 
to boiling point, then draw to a cooler 
part of the range to stand half an 




CHINESE OR CABBAGE CELERY. 



372 



THE BOSTON COOKING SCHOOL-MAGAZINE 



hour without boiHng; then remove a casserole, set the cabbage on the 
from the fire and pick in bits. For vegetables, pour in a cup or more of 
a generous pint of fish, make a cream broth or boiling water and let cook 




LITTLE PUMPKIN PIES 



sauce of three tablespoonfuls of but- 
ter, four tablespoonfuls of flour, one 
cup of milk and one-fourth a cup 
of cream; add the fish, an egg, beaten 
light, and let cook over hot water 
until the egg is set; season as needed; 
turn on to a buttered plate; when 
cold shape, egg-and-bread crumb and 
fry in dee fat. Serve with Chinese 
celery, cut into shreds and dressed 
with oil, vinegar, salt and pepper. 

Stuffed Cabbage 

Select a firm head of cabbage, trim 
off imperfect outer leaves, cover with 
boiling water and let cook twenty 
minutes; drain, cover with cold water, 
then press out the water and wipe on 
a towel. Cut out a round place around 
the stalk to leave an open space. Sea- 
son inside with salt and pepper Take, 
for a large cabbage, a pound of sau- 
sage; mix with two cups of soft, fine 
bread crumbs and salt and pepper 
as needed. Use to fill the cabbage. 
Tie a string around the cabbage, to 
hold it in shape; set a slice of salt 
pork above the sausage. Slice an onion 
and half a carrot, sprinkle these in 




LITTLE POUND CAKES 



in a slow oven about one hour. Re- 
move the cabbage to a serving dish; 
strain off the broth, thicken it with 
two tesapoonfuls of flour, smoothed 
in cold water, and pour around the 
cabbage. A dozen or more small or 
large chestnuts, shelled, blanched and 
cooked nearly tender, may be mixed 
through the filling of the cabbage. 
The time of cooking indicated is for 
early cabbage; winter cabbage will 
take at least half an hour longer cook- 
ing. 

Spareribs of Fresh Pork, with 
Onions 

Wipe the meat with a damp cloth, 
rub over with salt and flour, and set 
to cook in a moderate oven. Let 
cook about twenty minutes to the pound ; 
baste often with the dripping and 
dredge with flour after each basting. 
Serve with onions, boiled until begin- 
ning to be tender, then set around 
the pork in the pan to finish cooking. 
Baste the onions when the meat is 
basted. 

Ham Baked with Cider 

Let a choice ham stand covered with 
cold water over night; drain and set 
over the fire in a fresh supply of cold 
water; let heat slowly to the boiling 
point, then simmer four hours. Re- 
move the ham to a deep baking pan, 
take off the skin, pour over one pint 



SEASONABLE RECIPES 



373 



of the liquid in which it was cooked 
and one quart of hot cider; baste 
each ten minutes and let cook until 
the bones in the shin may be turned. 
Serve hot with a dish of spinach, 
chopped and mixed with a small quan- 
tity of cream sauce, about half a cup 
to a generous pint of spinach. For 
sauce, skim off the fat from the liquid 
in the baking pan. Take one cup 
of this liquid, one cup of rich brown 
stock and thicken with one-fourth a 
cup of flour cooked in one-fourth 
a cup of butter; season with salt and 
pepper and stir in one-fourth a cup 
of currant jelly. 

The first part of the cooking may 
be done overnight in a fireless cooker. 
Apple sauce, apple-and-celery salad or 
cabbage salad are all appropriate with 
ham. 

Creamed Carrots 

Cut carrots, after scraping, into slices 
or Julienne strips; let boil in boiling 
water until tender; drain, and for one 
pint of carrot melt three tablespoon- 
fuls of butter; in it cook three table- 
spoonfuls of flour, half a teaspoonful 
of salt and one-fourth a teaspoonful, 
each, of paprika and sugar; add one 
cup and a half of milk and stir until 
boiling, then add the carrots. 




SALAMBO 

Christmas Salad 

Take sections of grapefruit pulp, 
one-half the measure of tender inner 
stalks of celery, cut in bits, one-half 
the measure of small cubes of apple, 
mixed with a tablespoonful of lemon 
juice to keep them from discoloring, 
and about three tablespoonfuls of can- 
died cherries, cooked tender and cut 
in slices. Season with oil, lemon juice 
and salt. For a pint of material use 
two tablespoonfuls of oil, one of lemon 
juice and a scant half-teaspoonful 
of salt. Garnish with a small por- 
tion of mayonnaise dressing 

Lettuce, Date-and-Pecan Nut 
Salad 




HASPBERHY SYLLABUB 



374 



THE BOSTON COOKING-SCHOOL MAGAZINE 



Pour boiling water over a pound 
of dates, stir well, then skim out the 
dates to an agate plate; set the plate 




POlNSl-yiTIA CAKES 

in the oven to dry the dates, then 
cut each in four or five lengthwise 
strips, discarding the seeds. Cut the 
half-meats in half a pound of shelled 
pecan nuts in three pieces, each, 
season separately, or together, with 
half a teaspoonful, each, of salt and 
paprika, three tablespoonfuls of vine- 
gar or lemon juice and six tablespoon- 
fuls of oil. Serve in a border of heart 
leaves of lettuce. Serve at luncheon 
or supper with Graham or ryemeal 
bread and butter. Mayonnaise or cream 
dressing may replace the French dress- 
ing. For the cream dressing, beat 
one cup of double cream, three table- 
spoonfuls of lemon juice, and one- 
fourth a teaspoonful, each, of salt 
and paprika until firm throughout. 
Season the dates and nuts slightly 
with salt and pepper before adding 
the dressing. 



Little Pumpkin Pies 

Cut a pared pumpkin in inch-cubes, 
and steam until done; let dry over a hot 
fire in a colander, then press through 
a sieve or ricer. To a cup and a half 
of sifted pumpkin, add half a cup 
of sugar, two tablespoonfuls of molasses, 
two eggs, beaten without separating 
the whites and yolks (one egg and 
one-third a cup of cracker crumbs 
may be used), one tablespoonful of 
ginger, half a teaspoonful of salt, 
two tablespoonfuls of melted butter 
and one cup of rich milk, and turn into 
small tins lined with pastry. Bake 
about twenty-five minutes. Serve, turned 
from the tins, reheated a little and 
decorated with whipped cream. Sweeten 
the cream slightly and flavor with 
a few drops of almond or vanilla extract. 

Frozen Pudding, Bombe Style 

Boil one pint of water and one 
cup of sugar ten minutes, after boiling 
begins; add half a teaspoonful of gela- 
tine softened in two tablespoonfuls 
of cold water, and when cold one cup 
of canned raspberry juice (unsweetened), 
and freeze. Make a boiled custard 
of three cups of rich milk, six yolks 
of eggs and one cup of sugar; when 
cold begin to freeze: when half frozen 
add one cup of cream, beaten light but 
not dry, and one cup of fruit, cherries 




FRUIT-AND-NUT CHRISTMAS CAKES 



SEASONABLE RECIPES 



375 




GRAHAM CRACKER CAKE 



in small pieces, raisins, currants, pieces 
of candied pineapple, etc., that have 
been soaked several hours in rich 
syrup or rum. The raisins and cur- 
rants will be better if cooked tender 
first of all. Finish freezing the mix- 
ture. Line a melon-mold with the 
raspberry sherbet; leave enough of 
the sherbet to spread over the pudding; 
fill in the center of the mold with 
the pudding mixture, spread on the 
rest of the sherbet, cover with paper 
and with the cover of the mold. Let 
stand packed in three measures of 
crushed ice and one of salt an hour 
or longer. 

Salambo 

Cut a grapefruit in halves, cross- 
wise. With a thin, sharp knife, cut 
around the pulp in each little section 



of the fruit so that the whole of each 
triangular section of pulp may be freed 
from the surrounding membrane and 
lifted out when eaten. Also cut the 
membrane, separating the sections and 
the core from the skin and remove 
all the membrane and the pithy cen- 
ter in one piece. Dispose the halves 
of fruit in grapefruit glasses, then set 
a circle or wreath of red bar-le-duc 
currants around the center of each. 
Powdered sugar may be sprinkled over 
the fruit before the preserve is set 
in place, but will be superfluous for 
most tastes. 

Grape Juice or Raspberry Syllabub 

Mix the juice of one lemon, one cup 
and a half of raspberry or grape juice 
and three-fourths a cup of sugar; when 
the sugar is dissolved, add one pint 




SMALL GRAHAM CRACKER CAKES 



376 



THE BOSTON COOKING-SCHOOL MAGAZINE 



of double cream and beat with a whip- 
churn. Stir down the first froth that 
rises, then skim off the froth to a sieve 
to drain. Turn the unwhipped mix- 
ture into glasses and pile the froth 
above. Serve, thoroughly chilled, with 
sponge cake or wafers, as a dessert dish. 

Little Pound Cakes 

Beat one-third a cup of butter to 
a cream; beat in half a cup of sugar, 
two egg-yolks, beaten light, half a 
tablespoonful of brandy or milk, three- 
fourths a cup of sifted flour, sifted again 
with half a level teaspoonful of baking 
powder, and one-fourth a teaspoonful 
of mace. Lastly, add the whites of 
two, eggs, beaten dry. Beat the mix- 
ture thoroughly. Dispose the mixture 
in very small tins; bake in a quick 
oven. Spread a little confectioner's 
frosting on the center of each and 
decorate the frosting with a bit or slice 
of candied cherry. 

Poinsettia Wafers 

Beat half a cup of butter to a cream; 
gradually beat in one cup of granu- 
lated sugar and the grated rind and 
juice of half a lemon, the beaten yolks 
of two eggs and the white of one, 
beaten dry, and, lastly, flour to make 
a dough. Take the dough on the board 
(magic cover is best), a little at a time, 
knead slightly, roll into a sheet, and 



cut into shapes as desired. A cut- 
let cutter was used for the wafers shown 
in the illustration. Set the shapes 
in a buttered pan, brush over with 
the white of an egg, beaten slightly, 
decorate with strips of angelica or 
citron and candied or maraschino cher- 
ries to represent a poinsettia. Dredge 
with granulated sugar. Bake to a 
delicate straw-color. 

Fruit-and-Nut Christmas Cakes 

Beat half a cup of butter to a cream; 
beat in one cup of sugar, half a cup, 
each, of chopped raisins and chopped 
nuts, two eggs, beaten light without 
separating the whites and yolks, half 
a cup of milk, one cup and a half of 
flour sifted again with two and one- 
half level teaspoonfuls of baking pow- 
der. Bake in small tins. Decorate 
with boiled frosting, small, red candies 
chopped pistachio nuts (green) and 
a red candle in a holder. 

Graham Cracker Cake (Miss Reece) 

Beat half a cup of butter to a cream, 
gradually beat in one cup of granulated 
sugar, then the beaten yolks of three 
eggs, one cup and a half of sweet milk, 
one pound of Graham Crackers, rolled 
fine and sifted, then mixed with two 
slightly rounding teaspoonfuls of baking 
powder, and, lastly, the whites of three 
Continued on Page 396 




AFTER DINNER COFFEE, LIBRARY SERVICE 



Balanced Menus for One Week in December 

Any causes which increase the burden of securing adequate nourishment strike a blow at 
Nature's vital powers^ — Jordan. 



Breakfast 

Corned Beef Hash 

Fried Mush 

Baking Powder Biscuit 

Coffee Honey Cocoa 

Dinner 

Swedish Soup 

Ham Baked with Cider 

Hot Apple Sauce Chinese Celery 

Sweet Potatoes, Southern Style 

Little Pumpkin Pies, Whipped Cream 

Coffee 

Supper 

Boiled Rice, Butter, Sugar 

Baking Powder Biscuit, Reheated 

Canned Fruit 

Fruit-and-Nut Cakes 

Tea 



Breakfast 

Cereal, Thin Cream 

Sausage Cooked in Oven 

Fried Bananas 

Parker House Rolls, Reheated 

Buckwheat Cakes, Maple Syrup 

Coffee Cocoa 

Dinner 

Simple Vegetable Soup 

Roast Spareribs of Pork 

Hot Apple Sauce Mashed Potatoes 

Boiled Onions, Buttered 

Cranberry-and- Raisin Pie (Mock Cherry) 

Coffee 

Supper 

Hot Ham Sandwiches 

Apple Sauce 

Small Graham- Cracker Cakes Tea 



I Breakfast 

Fried Salt Pork (dipped in boiling water, then 

in flour, cooked slowly till crisp) 

Small Potatoes, Baked 

Coffee Cornmeal Muffins Cocoa 

Dinner 

Simple Vegetable Soup 

Cold Baked Ham, Sliced Thin 

Mustard 

Mashed Potatoes 

Hot Spinach Brown Betty 

Coffee 

Supper 

Cheese Pudding, with Pimientos 

Cold Spinach, Sauce Tartare 

Cornmeal Muffins, Toasted 

Orange Marmalade Tea 



Breakfast 

Sliced Pineapple (canned) 

Frizzled Dried Beef 

Hashed Brown Potatoes 

Boston Brown Bread (Reheated in Oven) 

Coffee Cocoa 

Dinner 

Mock Bisque Soup 

Cold Spareribs of Pork 

Baked Sweet Potatoes Celery 

Floating Island 

Coffee 

Supper 

Broiled Oysters, Maitre d'Hotel Butter 

Quick Yeast Rolls Celery 

Canned Fruit Ginger Snaps 

Tea 



Breakfast 

Salt Mackerel Cooked in Milk 

White Hashed Potatoes 

Dry Toast Baked Apples 

Coffee Doughnuts Cocoa 

Dinner 

Hamburg or Swiss Steak 

French Fried Potatoes 

Squash 

Baked ipioca Pudding, Vanilla Sauce 

Coffee 

Supper 

Ham Ramekins 

Parker House Rolls Stewed Crabapples 

New York Gingerbread 

Tea 



Breakfast 

Cereal, Thin Cream 

Creamed Salt Codfish, Poulette 

Small Baked Potatoes Dry Toast 

Coffee Orange Doughnuts Cocoa 

Dinner 

Finnan Haddie Croquettes 

Sliced Potatoes Cooked in Milk 

Brussels Sprouts 

Delmonico Pudding, with Canned Peaches 

Coffee 

Supper 

Scalloped Tomatoes 

Baking Powder Biscuit (whole wheat flour) 

Sweet Apples, Baked Neufchatel Cheese 

Toasted Crackers Tea 



Breakfast 

Cold Corned Beef, Sliced Thin 

Lyonnaise Potatoes 

Fried Mush, Molasses 

Dry Toast * 
Coffee Cocoa 



Dinner 

Shoulder of Lamb, Boiled 

Caper Sauce 

Boiled Potatoes 

Boiled Turnips 

Prunes Stuffed with Nuts 

Cream Coffee 

377 



Supper 

Sardines 

Dried Lima Bean Salad 

Hot Boston Brown Bread 

Cookies 

Tea 



Menus for Christmas Dinners 



INSTITUTION 



I. 

Mock Bisque Soup 
Spareribs of Pork 

Apple Sauce 
Onions in Cream 

Squash 

Mashed Potatoes 

Celery 

Mince Pie Cheese 

Vanilla Ice Cream 

Coflfee 

Nuts Raisins 



II. 



Swiss Soup 

Hot Baked Ham, Cider Sauce 

Apple Sauce, Cole Slaw 

Sweet Potatoes, Southern Style 

Scalloped Tomatoes 

English Plum Pudding, Hard and Liquid Sauces 

Coffee 

Nuts Raisins 



^^ ^ ^i? 



CHRISTMAS DINNER. OUT OF THE ORDINARY 

Canopy of Tomato Jelly with Caviare 

Crescent Olives Salted Cashew Nuts 

Mushroom Consomme 

Deviled Crusts 

Broiled Smelts, Maitre d'Hotel Butter 

Cucumber Salad 

(with minute pearl onions and parsley) 

Chicken Giblet Vol-au-Vent 

Currant Jelly 

French Peas 

Young Goslings, Roasted 

Chinese Celery, Prune, Apple-and-Nut Salad 

Potatoes Scalloped, with Red and Green Peppers 

Onions Stufifed with Creamed Brussels Sprouts 

Mince Pie, with Apple Meringue 

Frozen Pudding, Bombe Style 

Mandarin Oranges Lady Apples 

Bonbons Coffee 

^^ ^ ^^ 

A GOOD ORDINARY CHRISTMAS DINNER 

Cream of Celery or Oyster Soup 

Roast Goose, Bread Dressing 

Hot Apple Sauce 

Mashed Potatoes Buttered Onions 

Celery Hearts 

Mince Turnovers 

English Plum Pudding, Hard and Liquid Sauces 

Table Raisins A'ssorted Nuts 

Christmas Candy 

Coffee 

^ ^ ^ 



AN EPICUREAN CHRISTMAS DINNER 

Oyster Cocktail 
Chicken Consomme with Asparagus Tips 

Lobster Newburgh en Cocotte 

Roasted Capon Black Currant or Guava Jelly 

Chestnut Croquettes 

French Fried Sweet Potatoes 

Buttered Brussels Sprouts, 

Chinese Celery Cheese Toasted Crackers 

Coflfee 

Nuts Raisins Bonbons 

378 




Remodeling the Conventional Christmas Dinner 

By Jessamine Chapman Williams 



AMERICAN customs are becom- 
ing more distinctive and char- 
acteristic. We like our own 
ways of doing things. We have fixed 
ideas regarding our holiday celebrations, 
which are typically American. The 
American Christmas celebration is be- 
coming a distinctive one, and while 
we are beginning to prefer the same 
conventional Christmas dinner and 
Christmas dishes, year after year, little 
surprises and variations in the menu 
gives an added delight to the Christmas 
festivities. The same food may be 
served, perhaps, but in a new dress. 
The following Christmas Menu is the 
one usually served in thousands of 
homes, but this may be changed by 
slight variations without offending the 
time-honored customs and conditions 
now so thoroughly established. 

The Usual or Conventional Menu 

Oysters on the half shell. 

Consomme Salted Wafers 

Celery Olives 

Roast Turkey — Plain Dressing 

Mashed Potatoes 

Squash Creamed Onions 

Cranberry Jelly 

Boiled Ham Cabbage Salad 

Plum Pudding Mince and Pumpkin Pies 

Vanila Ice Cream 

Assorted Fruits and Candies 

Coffee 

A Variation of the Above Menu 

Oyster Canapes 
Consomme served with Whipped Cream in 



tall chocolate cups. 

Boiled Turke>', Celery Sauce Chestnut Puree 

Cranberry Frappe Baked Stuffed Onions 

Baked Ham with Fried Apple Rings 

Cabbage and Cocoanut Salad in Green Peppers 

Plum Pudding Sandwiches 

Pumpkin Pie Tarts, with Whipped Cream 

Mince Pie Ramekins 

Frozen Egg-nog Assorted Fruit and Candies 

Coffee 



Oyster Canapes 

Instead of the usual raw oyster appe- 
tizer, try this. Grind oysters in the 
meat-grinder and season them as 
for oyster cocktail with Tabasco sauce, 
Worcestershire catsup, celery salt or 
chopped celery, and lemon juice. Spread 
thickly on oblong pieces of buttered 
toast, dot with bits of butter, moisten 
all with the strained oyster liquor, 
which has been heated carefully to 
the boiling point. Heat through in 
a very hot oven. Garnish by placing 
across each end of the toast chopped 
olives, and place a slice of lemon cov- 
ered with chopped parsley on each 
plate. Serve very hot. 

To Vary the Consomme 

Serve a clear Consomme ver}' hot 
in tall chocolate cups or iced tea glasses ; 
garnish with whipped cream and set 
a straw in each cup to be used instead 
of bouillon spoons. This will add zest 
to the otherwise conventional soup. 

To Boil the Turkey 



379 



380 



THE BOSTON COOKING-SCHOOL MAGAZINE 



The turkey may be stuffed or not, 
as wished, wrapped in cheese cloth 
and plunged into boiling water, using 
as little water as possible. Cover tightly 
and cook very slowly until tender. It 
may be garnished as attractively as 
when roasted, with strings of cran- 
berries, celery leaves, and paper frills. 
To boil the turkey and bake the ham 
will be reversing the process from the 
usual roasted turkey and boiled ham, 
and this change will be enjoyed. 

Serve the Turkey with Celery 
Sauce 

Make a white sauce of the consis- 
tency of gravy. Add stewed celery, 
cut fine, and season well. The giblets, 
chopped fine, may be added if wished. 
The water in which the turkey is cooked 
may be used with cream for this sauce. 

Cranberry Frappe 

This is sure to appeal to all — a 
cool, tart, refreshing accompaniment 
to the turkey — and a pleasant change 
from the usual jelly or sauce. Cook 
the cranberries as for a sauce, strain, 
add sugar syrup and freeze to a mush. 
Serve in tall Champagne glasses a 
sprig of holly in each. Serve this 
with the turkey. 

Chestnut Puree 

Substitute for the common mashed 
potato, a chestnut puree which looks 
like potato and is a delicious accom- 
paniment to turkey. Boil the chestnuts 
as usual; mash them or put through 
a*ricer; add a liberal supply of hot 
cream and butter, season with salt 
and pepper and beat until very light. 
A beaten white of egg may be added 
if wished. 

Garnish the Baked Ham 

With rows of almonds and raisins, 
set alternately in the fat .surface. 

Apple Rings 

Are fried in deep fat and sprinkled 



with sugar while draining on paper. 
Place the rings over lapping, around 
the platter of ham. 

Baked Stuffed Onions 

Creamed onions are the usual ac- 
companiment to roast turkey, but with 
boiled turkey, to bake them is best. 
Remove the centers of the onions after 
parboiling and fill with a mixture of 
chopped nuts and bread crumbs mois- 
tened with melted butter. Add the 
removed centers of the onions. Place 
in a casserole or covered dish, surround 
with milk or meat stock and bake 
until tender. Remove the cover, sprin- 
kle buttered bread crumbs over the 
onions and brown quickly. The milk 
should be almost completely absorbed 
in the cooking. Baste occasionally dur- 
ing the process. 

Cabbage-and-Cocoanut Salad 

Cabbage seems to be the customary 
salad for ham or pork. To vary the 
common cabbage salad, the addition 
of cocoanut is a new and pleasant 
change. Shave the cabbage very fine 
and add one-fourth as much shredded 
cocoanut as cabbage; moisten well 
with a cooked cream dressing and 
fill green peppers with the mixture; 
garnish with cream dressing and a 
bit of green pepper or pimientoes cut 
in some fancy shape. Place the pep- 
pers in lettuce nests and serve with 
green pepper sandwiches, if the salad 
is made a separate course in the 
serving. 

Plum Pudding Sandwiches 

This is a method of serving individual 
portions of pudding. Cut the pudding 
like slices of bread. Spread each piece 
with a hard sauce one-half inch thick, 
cover with another piece of pudding, 
and pour brandy over each sandwich, 
ready to light. Lay a sprig of holly 
on each plate and bring the individual 
plates, aflame, to the table. Pass a 
brandy liquid sauce with the pudding. 



REMODELING THE CHRISTMAS DINNER 



381 



Pumpkin Pie Tarts 

Make the pies in deep patty pans 
and garnish each with whipped cream 
put through the pastry bag. 

Mince Pie Ramekins 

• 

These are made with only one crust 
as the Enghsh pies, individual ramekins 
being filled with the hot mince meat, 
and pie crust placed on top. Place 
a piece of Edam cheese on the ramekin 
saucer when served. 

Frozen Egg-Nog 

The Christmas egg-nog is made as 
usual, but frozen and served as an 
appetizing accompaniment to the other 
desserts. An attractive method of serv- 
ing is to fill egg shells, which have 
been opened carefully at the small 
end, with the frozen egg-nog and set 
the shells in egg cups. 

An Old English Christmas 
Dinner 

Roasted Little Pig Boiled Buttered Parsnips 

with Sausage Meat 

Apple Compote Brussels Sprouts 

Boiled Raisin Pudding 

Pheasant Pie Currant Jelly 

Plum Pudding, Brandy and Hard Sauce 

English Mince Pie (deep, one crust) 

Stilton or Cheddar Cheese and Crackers 

Hot Punch (like the old Wassail Bowl) 

No doubt the old ceremony of serv- 
ing up the boar's head on Christmas 
(it is still observed in the hall of Queen's 
College, Oxford) has degenerated into 
serving something of the same nature, 
but really good to eat. The tiny 
pig may be roasted whole and served 
on a huge silver platter, decorated 
with rosemary, with a lemon or apple 
in its mouth, much the same as the 
old time boar's head. 

The apple Compote may be used 
together with the sausage, shaped in 
balls as a garnish also for the pig. 

The boiled raisin pudding is a cus- 
tomary accompaniment to fresh pork. 

The vegetables are the usual ones 



served with this dinner and are cooked 
with sauces or other seasoning than 
butter, salt or pepper. 

The^ Pheasant Pie (often times it 
is a pigeon, or quail or fowl) is a relic 
of the oldtime custom of serving a 
peacock pie at the solemn banquets of 
chivalry, when Knight Errants pledged 
themselves "by cock and pie" to under- 
take some wild and dangerous feat. 
The head of the bird is made to stand 
up above the crust on one side, its 
beak gilded, and the tail at the other 
in all its beautiful plumage. 

The Plum Pudding is decorated with 
holly and is brought in flaming bright 
with burning brandy. It is • served 
with hard and liquid sauces. 

The Mince Pie is made with one 
crust, in a deep pudding dish or pan. 
and is served hot. EngHsh Cheeses 
and crackers may be served with the 
pie or later with the hot punch. 

The Hot Punch is a relic also of 
the "Wassail Bowl" so renowned in 
the Christmas festivities. It is com- 
posed of ale or wine, highly spiced 
with nutmeg and ginger, sweetened; 
and roasted apples and toast are added. 
The butler serves this from a hugh 
punch bowl in the dining-room after 
the table has been cleared. 

A Typical German Christmas 
Dinner 

Roast Goose with Sausages 
Chestnut Stuffing Giblet Gravy 
Spiced Apple Compote 
Boiled Red Cabbage and Apple 

Carrots, German Style 

Belgian Hare, Sour Cream Sauce 

Kohl-rabi Salad, Parisian Dressing 

All sorts of German Christmas Cakes 

Almonds Candies 

Crackers and Cheese 

Cafe Noir 

The Roast Goose is garnished with 
German sausages, water cress and bright 
red cranberries. Sausage meat is us- 
ually used with chestnuts as well for 
the stuffing. Chestnuts are added to 
the gravy 



382 



THE BOSTON COOKING-SCHOOL MAGAZINE 



Spiced Apple Compote 

Select red apples, cook in boiling 
water until soft, turning often. Re- 
move skins. To the water add one- 
half cup of sugar, grated rind of a 
lemon, one inch stick cinnamon, the 
juice of one orange. Simmer until 
thick, then pour over the apples. 

Boiled Red Cabbage and Apple 

Slice red cabbage. Put one quart 
in a stew pan with two tablespoonfuls 
of butter or fat salt pork, cut in small 
pieces, salt, chopped onion, a few 
gratings of nutmeg, a few grains of 
cayenne and cook until the cabbage 
is nearly tender; then add one pint 
of apples, peeled and sliced very thin. 
The apple should entirely disappear 
in the cooking. More meat, bacon 
or pork can be used and will add flavor. 
This should be well seasoned. 

Carrots— German Style 

Clean and cut carrots in one-half 
inch cubes. Cover with boiling salted 
water and cook until tender. Drain, 
reserving water. Make a drawn but- 
ter sauce using carrot water to which 
has been added a little sugar and 
nutmeg. Pour the sauce, of which 
there should be one-half as much as 
vegetable, over the carrots and cook 
together for five minutes. Serve at 
once. 



Belgian Hare — Sour Cream 
Sauce 

Prepare a hare, split down the back 
and lard it. Brown slices of onion 
in bacon fat; add one cup of stock 
or water and bake, ^basting often. 
Allow forty-five minutes or one hour 
for baking. Add one cup of thick 
cream and the juice of a lemon, or 
one cup of sour cream and cook fifteen 
minutes longer, basting often. Pour 
the sauce around the hare and serve. 
The sauce may be strained and thick- 
ened if preferred. 

Kohl-Rabi Salad — Parisian 
Dressing 

Cook Kohl-rabi until tender in boil- 
ing salted water to cover. Drain, cool, 
and serve cold as a salad, over which 
is poured a French dressing, which 
has added to it chopped parsley red 
and green peppers, grated onion and 
celery salt. 

The German Christmas Cakes are 
infinite in number. Many are made 
with a basis of almond paste. These 
can be ordered in cities from German 
bakeries. It would not be a typical 
German menu without the famous 
Christmas Cakes. 

The Salad is usually served before 
the main course. If a soup is served, 
it is usually a vegetable and meat 
soup, well seasoned. 



SHE 

The book of verses underneath the bough, 
I might write for you, but I fear, just now, 

The loaf of bread is quite beyond my ken — 
I can't cook — but, please like me anyhow. 

HE 
The book of verses underneath the bough, 
I might provide you, but, I fear, just now, 

The loaf of bread is quite beyond my purse — 
I'm broke — but won't you like me anyhow? 
Mary Carolyn Da vies. 




i IDEAS <&. 
EC°N°MIE-3 




Contributions to this department will be gladly received. Accepted items will be 
paid for at reasonable rates. 



If You Give Money 

MONEY is oftentimes the most ac- 
ceptable present one may give at 
Christmas time, especially where 
the tastes of the recipient are unknown. 
But it should be given in some novel, 
attractive manner, to' relieve it of its 
cold, impersonal touch and to render 
it as Christmasy in effect as other 
gifts. Here are some unusual methods 
that have proven successful. It seems 
useless to say that the money should 
be crisp and new. 

A long narrow box, such as pepper- 
mint chocolates sometimes come in, 
was filled by one woman with half 
dollars and labeled " Mint Wafers," 
then wrapped and tied in true Christ- 
mas fashion. Another box labeled the 
same was so in two senses of the words. 
Some new dimes were thoroughly steri- 
lized and then pressed into the centers 
of some home-made mint wafers before 
they hardened. 

The little glass jars that are filled 
with tiny sticks of candy gave another 
woman an idea. She rolled new one 
dollar bills into neat cylinders and 
wound narrow red ribbon around them 
to simulate sticks of candy. These 
were put into the glass jar and made 
a very gay appearance. 

Still another woman procured dimes 
to the amount of five dollars and, 
stacking them neatly, wrapped the 
cylinder in holly paper and tied it 
with ribbon. One might substitute a 
dollar bill for the holly paper. 



A small boy in his first trousers 
received a little purse filled to bursting 
witl; pennies. "Reddy money" was 
the inscription it bore. A girl noted 
for her bookish tastes was once pre- 
sented with a most odd and convenient 
little book. It's title was "Notes of 
American Travel," and it consisted 
of ten one dollar bills bound together 
with Bristol board covered, with holly 
paper and the title written with gold 
paint. 

A most dainty raffia basket, shaped 
like a market basket, was filled with 
new coins of all denominations and 
on the card attached to the handle 
was written "Fresh from the money 
market." This gift was a contribu- 
tion of some children to their house- 
wifely mother. 

A temporary invalid was surprised 
with a holly-covered powder box bear- 
ing a white label with this prescrip- 
tion: "Soothing Powders. To be taken 
in a financial panic. Kris Krinkle, 
Doctor." The box was filled with 
bills, each wrapped like a powder in 
white paper. One need not be an inva- 
lid; however, to appreciate this sort 
of gift. 

One boy wanted a motor cycle lamp, 
so his sister gave him the money for 
it in his stocking. A number of small 
gifts, such as rings, pins or cuff -buttons, 
from the other relatives, were wrapped 
in dollar bills instead of the usual tissue 
paper, and several more bills were 
stuffed carelessly in the stocking, while 
the last one» a five dollar note, was 



383 



384 



THE BOSTON COOK[NG-SCHOOL MAGAZINE 



daintily wrapped in tissue paper and 
red ribbon along with her card, upon 
which she had written "$1 + 1 + 1 + 1 + 1 
+ 14- 1 + 5 = one motorcycle lamp." 

A clever way is to use a series of 
envelopes, graduated to fit into each 
other, each bearing a verse or line, 
all pointing toward the gift of money, 
which should be enclosed in the last 
envelope. 

Quite the quaintest conceit I ever 
saw was a tiny doll dressed in bank 
notes. The skirt was a five dollar 
bill plaited and fastened to the waist 
by red ribbon. A cape of another 
bill, plaited in the same manner, adorned 
the shoulders, and another bill was 
wound around the head for a bonnet. 

It remained for a girl with an artistic 
bend to transform her gold into a 
thing of beauty With a bit of glue 
she fastened a five dollar gold piece 
to the center of her calling card and 
around it arranged some petals from 
an artificial daisy. It was sent in 
a box lined with green cotton and 
was, indeed, a daisy with a heart of gold. 

A veritable Lady Bounty sent her 
son's family a large cake in which 
were baked a great number of coins 
ranging in value from a dime to a 
five dollar gold piece. The family 
were unaware of the "richness" of 
their cake until they began to cut it, 
and not until the last piece had been 
devoured were they able to realize its 
total wealth. Needless to say, the 
cake had no chance to grow stale ! m. b. b. 
* * * 

Cold Weather Duties 

WITH the first cool days of early 
fall, the housekeeper commences 
to formulate plans to make her family 
comfortable for the coming of winter, 
and her duties become more exacting, 
because so much depends upon the 
atmosphere of the house. In summer 
the normal person lives so much out 
of Indoors, windows and doors are con- 
stantly open; there is no care as to 



the heating of the house; social duties 
are of an informal character, and one 
takes life more easily. The gradual 
approach of winter brings such a change, 
from a house constantly open to the 
fresh breezes and direct sunlight to 
one almost constantly closed, that a 
little advice, on how to keep the rooms 
sweet, well-ventilated, and properly 
heated, will not come amiss. 

Healthful animal or vegetable life 
cannot be sustained without fresh air 
in plenty. With the first chilly days 
we are apt to forget this and so keep 
the" house too carefully closed against 
the air. Living in rooms that have 
not a proper supply of pure air lowers 
the vitality and makes one feel the ' 
cold much more. It is an error to 
think a house can be kept warmer 
without fresh air than with it. 

Air the sleeping rooms the first thing 
in the morning. Have at least one | 
window in the upper hall in which 
a ventilator can be placed; or if that 
be inconvenient, have a strip of board 
about four- or five inches wide set - 
under the lower sash. This will give i 
fresh air without a draught, and is '■ 
a good way to ventilate sleeping rooms, 
when one fears an open window. Always ^ 
keep some rooms warm, while the others 
are being aired, then give them a thor- 
ough flooding with fresh air, when • 
the first rooms are comfortable. The 
kitchen with its odors should be opened 
to the sunshine at every opportunity. 
It is a good plan to have a kitchen 
window opened always a few inches \ 
at the top. Then from the opened | 
door there comes a draught that carries * 
the impure air out of the window. 

Fall cleaning need not be as energetic 
as that of spring. The walls need to 
be wiped down, as they are likely to 
harbor dust, the result of opening 
doors. Screens should be taken down, 
cleaned thoroughly, and wiped well 
with oil, to prevent rusting while in 
storage. 

Although electric lights and gas are 



HOME IDEAS AND ECONMIES 



385 



in general use, they have not altogether 
displaced the kerosene lamp as yet, 
and in fact there are many house- 
wives who prefer the old style lamp. 
But unless a lamp is kept in clean 
condition, it will furnish a poor flicker- 
ing light, and give off unpleasant odors. 
Therefore lamp cleaning becomes a 
part of each winter day's routine, 
and the best time for the task is in 
the morning, since filling lamps by 
artificial light has been the cause of 
many a serious accident. 

See that the fruit cellar is properly 
cleaned and in fit sanitary condition, 
for housing the winter's supply. An 
even temperature should be maintained. 
As much fruit is lost through a foul 
cellar as by imperfect sealing. 

The care of the plumbing is an 
important duty. The housekeeper 
should see, at least once a day, to the 
thorough flushing of all pipes. The 
best time for this is after the morn- 
ing's work is done. After the mid-day 
work is done, and again at night, the 
pipe in the kitchen sink should be 
thoroughly flushed with hot water, 
if possible. Once a week put half 
a pint of washing soda in an old sauce 
pan and add six quarts of hot water, 
place on the fire until the soda is dis- 
solved, then pour the water in the pipes, 
reserving two quarts of it for the kit- 
chen sink. M. c. K. 
* * * 

A Progressive Gift for an Invalid 

WHEN half a continent stretches 
between one and an aged, shut- 
in friend, it is difficult indeed to think 
of a suitable gift. A California woman 
has solved the problem in this fashion: 
She writes to her aged mother: 

"The enclosed ten dollars is for a 
continuous 'treat.' Every time Sister 
goes down town she must bring home 
some frivolous thing — something you 
do not need, and therefore would 
not buy. It may be a box of mints 
or chocolates, a bag of nuts, or, per- 



haps, a lot of California fruit which 
you can play came direct from our 
orchards." 

"Other people who can go down . 
town enjoy treating themselves and 
their friends, but you can do your 
ordering, and then treat the people 
who come to see you. 

"But hurry up and spend this, for 
another ten is coming soon." 

Now every invalid knows how much 
such little things count, the coming 
in of a surprise package, the candy - 
box hid under the pillow to be opened 
occasionally in the long wakeful hours 
of the night, the pleasant sharing with 
a caller, or something to give a little 
child. And to always have a treat 
on hand — ah, that is being rich when 
one is shut in. 

Surely a progressive gift like this 
is better than a big one with a big 
thrill, soon over! l. m. c. 

* * * 

Some Swiss Dishes 
White Soup 

2 quarts of white stock 1 head of celery 

1 medium parsnip 1 cup of mushrooms 

1 cup of thin cream or 1 cup of milk with 1 egg 

yolk, well beaten 
Dash of curry powder or speck of garlic 

Cook parsnip, celery and mushrooms 

in stock until soft enough to rub through 

wire sieve; put pulp back into stock, 

add cream, or milk and egg mixture; 

carefully reheat to boiling point. Flavor 

with salt, speck of white pepper and 

dash of curry or about a large pea-size 

of garlic, crushed to pulp. Serve with 

tiny diamonds of bread, dried over 

night in oven, so they are quite white 

but very crisp. 

Red Cabbage Hot 

Slice or chop one small good head 
of red cabbage fine and throw into 
boiling water with speck of soda, 
cook fast for 30 minutes. Drain not 
quite dry, add generously of butter, 
some salt and two tablespoonfuls of 
mild vinegar (here they use sour wine). 



386 



THE BOSTON COOKING-SCHOOL MAGAZINE 



Serve very hot with cold meat or any 
dry meat, Hke veal. 

Swiss Dessert 

Make one quart of gelatine and milk 
blanc mange, and flavor with almond 
slightly; put in ring mold to set. When 
quite firm, turn into round chop dish, 
fill center with canned red cherries 
and serve juice in small glass pitcher. 
Whipped cream would add to looks 

and richness. a. g. h. 

* * * 

MANY people have dift'iculty in 
cooking a small roast of beef 
perfectly, but I am sure, if they will 
carry out the following directions, they 
will succeed in having a perfectly cooked 
roast. Have your beef boned and 
rolled and be sure to tie it very securely. 
Allowing an hour for a four-pound 
roast, divide the time of cooking. Put 
your roast in a good hot oven and 
let remain half an hour, then remove 
from the oven and let it stand on the 
side table half an hour, returning it 
to the oven half an hour before serving 
time. I have done this since I dis- 
covered it three years ago and my 
only theory is that the cold air forces 
the heat towards the center and, con- 
sequently, every .part of the meat is 
done equally well. Even when I roast 
my beef in a paper bag I follow out the 

same rtde. h. i. s. 

* * * 

A Dessert and Salad 
From one can of sliced pineapple, 
to serve four people on alternate days. 



(My cans contain eight slices.) 
Pineapple Salad 

Place one slice of pineapple on a 
heart -leaf of lettuce, garnish with 
strips of canned pimiento, placed in 
star fashion. Pour over all a highly 
seasoned French dressing. 

Pineapple Dessert 

Arrange vSlices of pineapple on small 
plates for individual service. Cut up 
about seven marshmallows in small 
strips — place on the pineapple as be- 
fore. Let marinate for two hours in 
a few tablespoonfuls of pineapple juice 
from the can. In serving, place a 
small spoonful of beaten cream in center 
of each serving. 

Two pineapple desserts from one 
pint can of chopped pineapple. 

Pineapple Sherbet 

One-half pint can pineapple, juice 
of two lemons, 2 cups of sugar, 3 cups 
milk, 1 cup cream. 

The pineapple must be fine-chopped, 
and then mix all in order given. Freeze, 
let stand two hours. This will serve 
eight people liberally. 

A Good Pineapple Dessert 

One-half can chopped pineapple, one- 
half lb. cut-up marshmallows. 

Mix together with silver fork. Let 
stand two hours. Mask with whipped 
cream, dotted with a few chopped 
cherries. g. p. w. 



1 WO 

A song of anguished heartache 

Went winging with the night. 

Straight to the gates of sorrow 

It took its aimless flight; 

And hearts grown gray with grieving. 

Eager to unlearn pain. 

It stabbed again with sadness 

Till teardrops 'fell like rain. 



Songs 



A little song of gladness 
Went dancing with the day — 
Love of a lad and lassie 
Adown a flowered way, — 
But light with silver foot-fall 
And sweet as Springtime rain 
It roused in each heart perfume — 
A dream of lover's lane. 

Eleanor Robbins Wilson. 



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387 




QUERIEJ 
lANiWERJ 




THIS department is for the benefit and free use of our subscribers. Questions relating 
to recipes, and those pertaining to culinary science and domestic economics in general, 
will be cheerfully answered by the editor. Communications for this department must reach us before 
the first of the month preceding that in which the answers are expected to appear. In letters requesting 
answers by maii, please enclose addressed and stamped envelope. For menus remit $1.00. Address 
;uenes tc Janet M.Hill. Editor. Bosto?* Cc^oriNc -School Magattni,- 372 Boylston St., Boston- Mass, 



Dill Pickles 

BOIL and skim three gallons of 
water, and two pounds of coarse 
salt. Select cucumbers i from six to 
eight inches long. Wash and wipe 
them carefully, then put a layer of 
them in a big stone jar; one that will 
hold at least four gallons. Then put 
in a layer of grape leaves and a bunch 
of dill seed on the stalk. Go on in 
this way till the jar is full, topping it 
with plenty of cabbage leaves. On 
the ven.' top put a large stone.. Fill 
up with the brine, and let it stand. 
Quiet fermentation - takes place. In 
about two or three weeks your cucum- 
bers are done, and ought to be trans- 
parent, like amber, -^ith a sub-acid 
flavor, which the grape leaves and stems 
21 ve the cucumbers. F. D. P. 



Query 2098. — '"Recipe for New York Ginger- 
bread." 

New York Gingerbread 



^ a cup of butter 

1 cup of sugar 

2 eggs 

i a cup of moUasses 



h a cup of milk 

2 cups of flour 

3 tablespoonfuls yellow 
ginger 

\ a teaspoonful of soda 

Mix as a cake is mixed^ sifting the 
soda and ginger with the flour. Yellow 
ginger is designated; this is a mixture 
of ginger and tumeric; the tumeric 
gives the yellow color vrhich is a char- 
acteristic of this fine-grained, cake- 
like gingerbread. 



Query 2099. — "Recipe for Orange Crullers 
given a few years ago in this magazine." 

Orange Crullers 



2 eggs, beaten light 

f a cup of granulated 

sugar 
J a cup of rich milk 
2 cups of sifted flour 



\ a teaspoonful of salt 

(scant) 
1 teaspoonful of tar- 
tar, slightly rounded 
I a level teaspoonful 

of soda 
Grated rind of 1 orange 

Add the sugar to the eggs, then the 
milk and flour sifted with the salt, 
soda, and cream of tartar, and, lastly, 
the grated rind. Mix to a dough. 

On a floured board roll the dough, 
part at a time, into a sheet one-fourth 
an inch thick. With a cutter, about an 
inch and one-fourth in diameter, cut 
the dough into rounds. Put about one- 
fourth a teaspoonful of orange marma- 
lade on a piece of dough and cover the 
marmalade with a second round; press 
the edges together close: fry in deep fat. 
The small end of a fluted, French patty 
cutter is a suitable utensil with which 
to cut out the crullers. Roll in powdered 
sugar after frying, if desired. 



Query 2100. — "Recipe for Italian Spaghetti 

and Noodles." 

Italian Spaghetti 

Cook the spaghetti in rapidly-boihng 
salted water until done; drain, rinse 
in cold water and return to a hot sauce- 
pan; shake the pan over the fire to dry 
the spaghetti; add, for half a pound 



388 



ADVERTISEMENTS 




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Stour, Worcestershire, 
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A good wine cannot be made in a day — neither 
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that is not Holbrook's." 




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good ; you want it just right. 

Do this on the first try ; don't tire yourself 
out fussing with it — use a thermometer and 
know the exact moment to take it off the fire. 

Your dealer can supply you with a 

"WILDER" 

Home Candy Makers' Thermometer 

which is guaranteed accurate; or upon receipt of $1.25 one will be 

mailed you postpaid. 

Charles Wilder Co. 

TROY, N. Y. 




Not only would you find this thermom- 
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Buy advertised goods — do not accept substitutes 
389 



300 



THE BOSTON COOKING-SCHOOL MAGAZfNE 



of spaghetti, half a teaspoonful of salt, 
a dash of pepper, a scant quarter of 
a pound of grated cheese and one-fourth 
a cup of butter; shake the pan to melt 
the cheese and butter and distribute 
them evenly over the spaghetti. 

Spaghetti, Italian Style (No. 2) 

Cook the spaghetti as before and 
let stand to keep hot. Melt one-fourth 
a cup of butter; in it cook one-fourth 
a cup of flour and half a teaspoonful, 
each, of salt and pepper; add one cup, 
each, of tomato puree and rich brown 
stock (broth flavored with onion, car- 
rot and celery) and stir until the sauce 
boils; pour the sauce over the macaroni 
and add two or three ounces of grated 
cheese; lift the spaghetti, with a spoon 
and fork to mix the ingredients thor- 
oughly; let stand over hot water until 
very hot, then serve. The spaghetti 
may be broken in pieces about two 
inches in length before cooking, or, 
the whole lengths may be slowly coiled 
around in the boihng water and kept 
whole for serving. Americans usually 
break the spaghetti in pieces before 
cooking. 

Noodles 

To three eggs, sHghtly beaten, add 
a few grains of salt and enough flour 
to make a stiff dough; knead fifteen 
or twenty minutes; roll into a sheet 
as thin as paper (a piece of duck or 
a "magic cover" is the best surface 
upon which to roll the paste.) Let 
stand, covered with a cloth, about 
half an hour, to dry the surface. Roll 
the paste loosely Hke a jelly roll, then 
cut into very narrow threads or into 
ribbons one-fourth an inch wide. Sep- 
arate the threads or ribbons and let 
stand an hour or more to dry. Cook 
about fifteen minutes in rapidly boil- 
ing salted water. 



flour to make a drop batter. Let 
stand in a vessel of lukewarm water 
in a warm place, keeping the tempera- 
ture as nearly 70° F. as possible. 
When light and foamy, in eight or ten 
hours, add a quart of lukewarm water, 
two teaspoonfuls of salt, and flour to 
make a batter rather stiff er than before. 
Keep at the temperature of about 70° 
F., and, when again light, turn into 
pans and, when nearly doubled in 
bulk, bake in an oven of ordinary tem- 
perature for bread. One-fourth a cup 
of corn meal may be stirred into the 
water with the flour when making 
the drop "batter." Two tablespoon- 
fuls of sugar may be added with the 
salt when mixing the dough. 



Query 2101. — "Recipe for Salt-Rising 
Bread." 

Salt-Rising Bread 

Into a pint of lukewarm water stir 



Query 2102. — "Recipe for Pot Roast cooked 
with Currants." 

Pot Roast, with Currants 

Purchase at least four pounds of 
beef in a solid piece from the vein of 
round. Have ready some hot salt 
pork fat or fat from the top of a kettle 
of soup in a frying pan; in this cook 
and turn the meat until it is seared and 
browned on all sides. Set the meat 
into a saucepan or iron kettle (the 
latter is the most suitable utensil), 
pour in a cup of boiling water, sprinkle 
over the top of the meat about two- 
thirds a cup of dried raisins, cover the 
kettle close, and let cook where the 
water will simply simmer very gently; 
add water as needed, just enough to 
keep the meat from burning. The 
cover should fit close to keep in the 
moisture. Cook until the meat is very 
tender. Remove the meat to a serving 
dish; stir into the liquid two level 
tablespoonfuls of flour and one-fourth 
a teaspoonful of salt, smoothed in 
about one-fourth a cup of cold water; 
stir until boiling, let simmer ten min- 
utes, then pour over the meat or serve 
in a dish apart. Serve at the same 
time plain boiled potatoes, turnips or 
squash and cabbage. 



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391 



THE BOSTON COOKING-SCHOOL MAGAZINE 



(JUERY 210.V "Kt(i[)c for ("ornineal Muff- 
ins." 

Corn meal Muffins • 

3 tablespoonfuls of but- 1^ cups of flour 

ter f a cup of cornmeal 

5 a cup of sugar 3 teaspoonfuls of bak- 

2 eggs ing powder 

f a cup of milk ^ a teaspoonful of salt 

Beat the butter to a cream and beat 
in the su^ar. Beat the eggs and add 
the milk. Sift together the dry in- 
gredients; add to the butter and sugar 
with the liquids and mix thoroughly. 
Bake in a hot, well-buttered muffin pan 
about twenty-five minutes. 



Query 210.4 — "Recipe for Salmon Tim- 
bales." "How are rosemary and kale used in 
cooking." 

Salmon Timbales (Cooked Fish) 

2 cups of cold cooked or milk 

salmon, chopped fine 1 tablespoonful of 

2 tablespoonfuls of but- chopped parsley 
ter I a teaspoonful of salt 

2 tablespoonfuls of bread ^ a teaspoonful of 
crumbs paprika 

^ a cup of white stock 2 eggs 

Melt the butter, add the crumbs and 
stir until well blended; add the liquid, 
parsley and seasonings and stir until 
boihng; add thf fish and the eggs, 
beaten without separating; turn into 
buttered molds; let cook on several 
folds of paper in a dish surrounded with 
boiling water. Serve, turned from the 
molds, with a sauce made of one-fourth 
a cup, each, of butter and flour, half 
a teaspoonful of salt, one-fourth a 
teaspoonful of pepper and two cups 
of white stock or milk, or half of each. 

Salmon Timbales (Raw Fish) 

1 a pound of raw salmon 1 cup of double cream 

2 egg yolks (raw) 2 egg-whites, beaten 
1 tablespoonful of butter dry 

1 tablespoonful of flour ^ a teaspoonful of salt 
^ a cup of chicken or 2 a- teaspoonful of 
fish broth pepper 

The salmon is weighed after the re- 
moval of all unedible portions. As 
purchased rather less than a pound is 
needed. Scrape the pulp from the 
fibres and pound to a smooth con- 
sistency; add the yolks and pound again. 
Before pounding the fish make a sauce 



of the butter, flour, salt and pepper 
as needed and the broth, and let this 
cool. Add to the fish and egg mixture 
and pound again; then fold in the 
whites of eggs, beaten dry, and the 
cream, beaten firm, also the salt and 
pepper. Thoroughly grease the inside 
of timbalc molds with softened butter, 
then sprinkle with capers or chopped 
parsley and set aside to chill, when 
the decoration will be held in place. 
Fill the molds with the fish preparation, 
tapping them on the table, meanwhile, 
that the mixture may settle firm in 
the molds. Cook in the oven, on 
folds of paper and surrounded by boil- 
ing water until firm in the center. 
Serve with HoUandaise, drawn butter 
or fish Bechamel sauce. Capers may 
be added to the drawn butter sauce. 

Use of Rosemary and Kale in 
Cooking 

Rosemary is an aromatic herb used 
for marinating fish and some special 
meats. Kale is most commonly cooked 
as "greens," boiled and eaten as cab- 
bage, with corned beef, etc. 



Pompous Author (to veteran editor) : 
"What would you advise a man to do 
whose ideas are in advance of the times?" 
Veteran Editor: "I would advise him 
to sit quietly down and wait for the 
times to catch up." 



An Odorless Disinfectant 

Means that your home is kept pure and 
sweet without a disagreeable hospital smell. 
Piatt's Chlorides is absolutely without odor 
yet does the work quickly and thoroughly. 
TWO SIZES— 25 AND 50 CENTS 

Platts Chlorides . 

The Odorless Disinfectant. 

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Buy adevrtised Goods — do not accept substitutes 
392 



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New Books 



Dorothy Brooke Across the Sea. By 
Frances Campbell Sparhawk. 
Cloth, 111. Price, $1.50; New York; 
Thomas Y. Crowell Company. 
This is the fifth and final volume of 
the Dorothy Brooke books. It is prob- 
ably, also, the best of the series. In 
it Dorothy goes abroad with her friend, 
Pell-Mell, and sees men and things. 
The scenes and events of the trip are 
beautifully described, and the modest 
bearing of the charming heroine loses 
naught of its fascination. 

The experience of a \'oung woman 
is always interesting; that of Dorothy 
Brooke is of a most sweet and lovable 
young woman. The story ends with 
her happy marriage. In this series 
of story books, now well known, Miss 
Sparhawk has portrayed in her heroine 




a character that is clean, wholesome 
and above reproach. No suspicion of 
taint can be found in these volumes. 
They are eminently fitted to find a 
place in the clean and healthy atmo- 
sphere of homes where young girls 
and boys are growing to maturity. 
They are an inspiration to noble living. 

Recipes and Menus for Fifty, as used 
in the School of Domestic Science 
of the Boston Young Woman's 
Christian Association. By Fran- 
ces Lowe Smith. Cloth, Price, 
$1.50 postpaid; Boston; Whitcomb 
and Barrows. 
The author says: "The object in 
publishing this collection of recipes 
and menus is twofold — to put them 
in a convenient and accessible form 
for our own graduates, who find them 
invaluable in their various fields of 
work, and for others who need . tried 
and definite recipes for use in small 
institutions. 

This is not a complete cook-book, 
although it furnishes material for a 
sufficiently varied menu. The recipes 
are those used by students in the pre- 
paration of meals in the school-home 
kitchen, as distinct from the laboratory; 
and have been collected and adapted, 
during a period of eleven years, from 
various sources — from personal ex- 
periments, from the school laboratory 
recipes, from student-matrons, and from 
numerous cook-books. 

The recipes are given just as used 
in the kitchen of the School of Domestic 
Science, but a word of explanation 
is necessary. Our students are women 
living an indoor, semi-sedentary life, 
and are comparatively light - eaters. 
The conditions also are such that it 
is possible to plan more closely as to 
quantities than is usually practicable 
elsewhere. For these reasons, the quan- 
tities given will sometimes be insuffi- 



Buy advertised Goods — do not accept substitutes 
.S94 



THE BOSTON COOKING-SCHOOL MAGAZINE 



Good cooking 
is largely a matter 
of proper seasoning 



THE importance of knowing 
what seasoning to use and 
how to use it so that it will 
blend properly with the food being 
cooked cannot be overestimated. 

Knowing how to use just the 
right amount of the right kind of 
seasoning is essential to good 
cookery. 

Mrs. Sarah Tyson Rorer has pre- 
pared a new book of recipes which 
will help any woman to a better 
knowledge of seasoning and will per- 
haps introduce some new and unique 
dishes to her culinary repertoire. 

This book of Mrs. Rorer's will be 
sent free to anybody on request. 

Just send your name and address 
on a post card to Department H-7, 
Mcllhenny Company, Drexel Build- 
ing, Philadelphia, Pa. 



MclLHENNY'S TABASCO SAUCE 



Buy advertised Goods — do not accept substitutes 
395 



THE BOSTON COOKING-SCHOOL MAGAZINE 




d^^'t^ 



"Fit for a king!" exclaimed Father, 
as he tasted the cream puffs. 

"But Carol crowned them," admitted 
Bess, gratefully. 

"How was that ?" 

"She suggested using Burnett's 
Vanilla. They never tasted so good 
before." 

"Carol," said Father, "crowned is a 
good word. This truly has a kingly 
flavor, something especially fine. The 
little point of flavor is a big point in a 
dessert, isn't it? I don't know anything 

aboutcooking matters, but if Burnett's 
makes so much difference as this, 
my advice is, always use 



Sa Mi tCi« 



After getting together all the materials 
for a dessert, and expending all the neces- 
sary labor, it is safest and most economical 
to use the best flavoring. Burnett's has 
been prepared with the greatest possible 
care from the finest of genuine Mexican 
beans. Critical cooks everywhere 
welcome it as an invalu- 
able aid. Always insist on 
"Burnett's." 

Let us send you our Recipe 
Book of 1 15 tempting des- 
serts. Please mention your 
grocer's name in writing for it. 

JOSEPH BURNETT CO. 

Dept. K, 36 India Street 
Boston, Mass. 



Western Package 

Eastervi Package 



cient for families of the same size; 
and again will be just right for smaller 
numbers as, for instance, summer 
camps, boys' schools, or college halls." 
A book of this character is often 
called for by those who are engaged 
in catering where large numbers are 
to be fed. How this is done in one 
successfully conducted institution will 
undoubtedly be of assistance to many 
another who is likewise engaged. It 
has the authority of successful experience. 

The Grocer* s Encyclopaedia. By Arte- 
MAS Ward. Cloth, 111. Price, 
$10.00; New York; 50 Union Square. 
This is a compendium of useful infor- 
mation concerning foods of all kinds: 
how they are raised, prepared and mar- 
keted; how to care for them in store 
and home; how best to use and enjoy 
them; and much other information 
for grocers, general store-keepers and 
markets. The Encyclopaedia attempts 
to give some information on every 
known article of food and drink. There 
are eighty full-page plates in color, 
and four hundred and forty-nine illus- 
trations. All these are excellent. The 
colored plates are the finest we have 
ever seen. In every respect it is a 
great and superb work. 



Seasonable Recipes 

Concluded from page 376 

eggs, beaten dry. Bake in three layer 
cake pans about twenty-five minutes. 
Put the layers together with Mocha 
frosting. Spread Mocha frosting lightly 
over the top and sides, then decorate the 
top and sides with the rest of the frost- 
ing. Use a pastry bag and very small 
five-pointed tube, in piping the frosting. 
The cake may be baked in a dripping 
pan and cut into individual cakes. 

Mocha Frosting 

Beat half a pound of butter to a cream; 
gradually beat in two cups and a half 
of sifted confectioner's sugar and a 
scant quarter a cup of very strong black 
coffee. 



Buy advertised Goods— do not accept substitutes 
396 



ADVERTISEMENTS 



The "SINGLE DAMPER" in 




is the greatest improvement ever made in 
stoves. By one motion it regulates the fire 
and oven — push the knob to "Kindle", 
"Bake", or "Check" — the range does tl^e rest. 
Better than two or more dampers. Have 
you seen it? This Single Damper is 
patented — no other range has it. 

The deep Ash Hod — 
instead of the old clumsy ash 
pan — with coal hod beside it 
(patented) is easy to remove 
— dosen't spill ashes. 

Gas ovens if de- 
sired ; end [single] or 
elevated [double]. 




G raw ford Ranges 
are Sold By Pro= 
^ressive Dealers 
Everywhere. 



Walker & Pratt Mfg. Co., 
Makers, Boston 



Buy advertised Goods — do not accept substitutes 
397 



THE BOSTON COOKING-SCHOOL MAGAZINE 




Welch's is a treat 
that IS good for children. 
It contributes to happiness 
and health. They may not 
consider qualit}^ as you do, 
but the qiialit\' is what gives 
Welch's the delicious taste 
over which they smack their 
little lips. 

Welch's 

For the children's party make 
this simple punch. Thej- \^-ill 
enjoy it, and jou know how 
much children like to have the 
same things "grown-ups' ' enjoy. 

WELCH PUNCH: Take the juice 
of three lemons and one orange; 
one pint of Welch's, one quart of 
water and one cup of sugrar. Mix. 
garnish with sliced fruits, and 
ser\e ver>" cold. 

Order a case of Welch's of your dealer 

„^ and have a supply* in 

^^gmn^^ ^^ home. If unable to 

^^P*m^;S get Welch's of your 

w^ST^ii dealer, vre will ship a 

•^y^B trial dozen pints, express 

prepaid east of Omaha, 

for $3. 

1=^1. "P^ Sample 4-oimce 
bottle, bv mail, 10c. 

The Welch 
Grape Juice Co. 

Westfield. N. Y. 



H 



The Cross Squirrel 

Once there was a squirrel that did 
not like his home, and he used to scold 
and find fault with everything. His 
papa squirrel had long, gray whiskers, 
and so was wise — besides which he 
could shake his whiskers quickl3^ 

"My dear, as you do not like 3^our 
home, there are three sensible things 
you could do: — 

''Leave it, or change it, or suit 3'our- 
self to it. Any one of these would 
help you in your trouble." 

But the squirrel said, — 

"Oh, I do not want to do any of 
those: I would rather sit on a branch 
of a tree and scold." 

"Well," said the papa squirrel, "if 
you must do that, whenever you want 
to scold, just go out on a branch and 
scold away at some one you do not 
know." 

The little squirrel blushed so much 
that he became a red squirrel, and you 
will notice to this day red squirrels 
do just that thing. — Selected. 



Knew her Rights 

"I tell you I won't have this room,"" 
protested the old lady to the boy in. 
buttons who was conducting her. "I 
ain't goin' to pa}^ m}^ money for a 
pigsty -^i^^th a measly little foldin' bed 
in it. If you think that just because 
I 'm from the country ' ' 

Profoundly disgusted, the boy cut her 
short. "Get in, mum, get in," he 
ordered. "This ain't yer room. This 
is the elevator." 



"Ye have a fine bunch of boys, Mike," 
said one Irishman to another. "Indeed 
I have, and I've never had need to 
raise hand against 'em excipt in self- 
difincel" 

POEMS and SONGS ?u*bY."c5t^SR 

"We vill compoB* music to your ver»e», pTihlisli, adTertise, copvripht 
in TOur name and p«.v von 50 per cent of profiig if iucceaful. 'We ptT 
hundreds of dollars a year to amateur wTltei*. Send us your poema or 

] meiodiefe to-day. Acceptance ruaranteed if available. Ezaminatioii uid 

I advice FREE. 

! DUGDALE CO.. 225 Dugdile Building. Wishington, D. C. 



Buy advertised Goods — do not accept substitutes 
398 



ADVERTISEMENTS 






Mother says: "You will find Carnation Milk 
a wonderful help in good cooking and good 
kitchen management." 

*'I know that Carnation Milk is perfectly pure. It 
is free from germs and is clean and sweet. It has 
all the food value, too, that it has when milked 
from the finest cows. For household use it has 
many advantages over bottled milk. 






M:"^ 



^-/. 



iiiiiJl©nii MfiE! 



From Contented Cows 







is economical — you do not waste it through not having uses for it, 
as you will waste other milk of which you would get a certain 
quantity every day. Use it, as I do, in your cooking and on the 
table. You'll find that it gives a splendid flavor to everything — 
whether you cream vegetables, make bread, pastry, custards or 
puddings, or use it in any other way in your cooking.'* 



The dairies which produce milk for us 
are inspected by careful, experienced 
men who also instruct the dairy owners 
how to handle and keep the milk in a 
sanitary condition from the time it is 
milked until we receive it. In our con- 
denseries copper and glass-lined tanks 



hold the milk during the different stages 
of our process. These are cleaned as 
carefully every day as your own milk- 
pitcher. In evaporating the milk we 
use heat higher than the pasteurizing 
degree. After hermetically sealing it 
in the cans it is thoroughly sterilieed. 



Economical for all kinds of cooking 

Test Carnation Milk in your weekly bakin? and daily cooking. You will be delighted with 
the results. Get a can from your grocer today. Also tell the grocer's boy to bring you a 
Carnation Cooking Recipe Book — FREE. Or write us for one. 

Pacific Coast Condensed Milk Company 
General Offices: Seattle, U. S. A. 



/v 






3 



J 



■^^S 



/m- ' 



&~ 




Buy advertised Goods — do not accept substitutes 
399 



THE BOSTON COOKING-SCHOOL MAGAZINE 





Minute 
'Gelatine 

The most popular dessert gelatine 
in the world. It makes beautiful 
desserts that satisfy one's pride; it 
makes delicious desserts that are 
always the delight of every guest. 
Comes ready measured — four envel- 
opes, eachmakingonepint. Dissolves | 
instantly. Besuretosendyourgrocer's 1 
name and yours on a postal for A 

SAMPLE FREE, enough to make t 
one pint; also Minuteman Cook Book. \ 

The familiar picture of the Minuteman is on I 

every package of g^enuine Minute Gelatine. | 

MINUTETAPIOCACO..;613W.MamSt.,Orange,Mass. ^ 



The Dessert is the 
most glorious part 
of a good meaL 

Plum Pudding is acknowledged to be 
the most delicious and satisfying of all 
winter desserts — but the Plum Pud- 
ding must be good and it must be pure 
to be throughly enjoyed. For over 
71 years 

ATMORE'S 

PHILADELPHIA 

Plum Pudding 

has been recognized as not only the most delicious but the 
purest. 

it saves time and worry in the household, and is as pure and 
free from adulterations as though you made it yourself. No 
trouble is required to prepare it. 

Simply place the can in water and boil for two hours. For 
sale by the leading grocers everywhere. 

ATMORE & SON 

110 Tasker Street Philadelphia 



In Brillat-Savarin's great work, "The 
Physiology of Taste," are axioms as 
profound — at least, as entertaining — 
as ever Plato or Epictetus set down. 
For example: 

"Digestion, of all bodily functions, 
has most influence on the morals of the 
individual." 

"A good dinner is but little dearer 
than a bad one." 

"The most momentous decisions of 
personal and of material life are made 
at table." 

"The fate of natjons depends on how 
they are fed." ^^.;^ .^. 

"The man of sense and culture alone 
understands eating." 

"The discovery of a new dish does 
more for the happiness of the human 
race than the discovery of a planet." — 
Exchange. 



Deep breathing aids digestion, en- 
courages liver and bowel action, develops 
the lungs, and purifies the blood. The 
only directions needed are: Hold the 
chest high and breathe as deep as you 
can ten or twenty times every hour, 
or oftener. The best "breath" gym- 
nastics are swimming, hill-climbing, and 
rapid walking or running. Always 
breathe through the nose. In walking, 
always hold the chest high and carry 
it well to the front. Swing the arms 
moderately, and walk fast enough to 
hasten the breathing a little. Nine 
miles a day at the rate of three miles 
an hour is the proper distance for the 
average adult. Most housekeepers and 
laborers do more. 



An English rector preached a severe 
sermon on the eternal fate of the 
wicked. Meeting an old woman noted 
for her gossiping disposition, he said 
to her: "I hope my sermon has borne 
fruit in your mind. You heard whatl 
I said about that place where there 
shall be wailing and gnashing of teeth?" 
"Well, as to that," answered the dame, 
"if I 'as anything to say, it be this: 
Let them gnash their teeth as 'as *em, — 
I ain't!" — Youth's Companion. 



Buy advertised Goods — do not accept substitutes 
400 



ADVERTISEMENTS 




From the Deep, 
Blue Pacific 

AVALON(»"^)TUNA 

California' s Fish De Luxe 

A special treat from the clear waters of the Pacific 
Ocean. 

AVALON Brand TUNA is a deep sea fish, and it 
is common knowledge that deep sea fish are the be^ 
in flavor. The deep sea TUNA, found off the coei^ 
of Southern California and packed under the 
AVALON BRAND, has the most delightful flavor 
of them all. 

Open up a can of AVALON Brand TUNA — take 
out the fresh, sweet, pure white tuna meat — take it 
just as it comes from the sanitary package, and make 
it into a salad — serve this salad to your family and 
guests and see if they can tell it from tender brea^ 
of chicken. They simply can't. 




For Savory Dinner Dishes 

—It beats meat in many ways. 

—It is less expensive and easier to serve. 

—You can prepare it in a hundred different 

ways, either as fish or meat. 
^-Order a trial can from your grocer. 

Tuna Receipt Booklet 1J^ D fTIT 
Silver Premium List* M*-^*-/ 

The labels from A VALON Brand 
TUNA tins may be exchanged for 
Rogers' guaranteed Silver Premiums. 

Write for our complete list of these 
valuable prem-iums and our FREE 
Receipt Booklet. 

The Van=Thomas Company 

353 EAST SECOND ST. 
Los Angeles, California 



Buy advertised Goods — do not accept substitutes 
401 



THE BOSTON COOKING-SCHOOL MAGAZINE 




For holiday dinners 

—here's a fine 

first course 



— delicious clam soup from Pioneer 
INIinced Sea Clams. Only in the spark- 
ling- white sand of the North Pacific 
shores are tender, juicy Razor clams 
like these found. They're packed when fat and 
tender. Rich clam is individually cleansed. 
You Ret the fresh sea flavor— preserved by our 
process, originated in 1894. 

PIONEER 

^^T* CLAMS 

Sold by grocers who cater to the most particular 
trade. If you can't find them 

Order a Can by Parcel Post 

Makes I 1-2 quarts delicious soup, i quart cho\\der. 
Send 25 cents for fall sized can, mention- 
ing grocer's name. At least write for 

Free Book of Recipes 

for making soups, chowder, salads, fritters, 
and other delectable dishes with Pioneer 
Minced Sea Clams. Give dealer's name. 




Sea Beach Packing Works 
105 Pacific Ave., Aberdeen, Wash, 





BY PARCEL POST PREPAID $2.00 

SIX CUT GLASS SHERBERTS 

You can serve Fruit Salads, Des- 
serts or Preserved Fruits in these 
dainty cut glass dishes. Nolunch- 
^ eon or dinner complete without 

them. They are absolutely guaranteed cut 
glass. Money back if not pleased. Order 
direct from this advertisement. 

We are not even going to the expense of printed matter. 
AH unnecessary expense is saved for vou in buving 
direct from our factory. Order now for Christmas'. 
Address Dept. A. 

ORIENTAL CUT GLASS CO. 

6 So. Division Street BUFFALO, N. Y. 



All of the trouble that the hou 

has with Canned Foods is caused by 
imperfect tin cans or difficulty in open- 
ing the can. 

Occasionally the solder used in mak- 
ing the can does not run evenly, caus- 
ing a very slight hole which allows the 
air to gradually leak into the can, re- 
sulting in an accumulation of gas and 
spoilage of the contents. Such cans 
always show the presence of gas by 
puffing or swelling at the top or bottom. 

Before opening a tin of Canned Foods 
of any kind, whether they be packed 
at home or not, you should examine 
the top and bottom, and if they are 
convex or puffed it is a sure indication 
that the contents is spoiled and should 
be discarded. 

If the can is perfect you can be sure 
that the contents are in perfect con- 
dition. In opening remove the label 
so that you can see the seam on the 
side of the can; lay the can on its side 
and insert the can-opener right next 
to this seam and very close to the 
top. Now hold the can firmly on the 
table in an upright position and work 
the can-opener away from the seam 
until you have cut entirely around 
the can. You will then be able to 
turn back the entire top, and if the 
can is held firmly there is no danger 
of cutting the hands and the fruit 
will not be mutilated when it \i poured 
from the tin. 



I^LLLSLJ us two NEW yearly 
Subscriptions at $1.00 each and 
We will renew your own sub- 
scription one year free, as pre- 
miuTTL 
; BOSTON COOKING-SCHOOL 

MAGAZINE CO. 
BOSTON, MASSACHUSETTS 



Robert: "Mamma, my stomach says 
it is dinner time." Mamma: "You'd 
better go and see what time it is." 
Robert (after an inspection of the clock) : 
"Well, mamma, my stomach's three 
minutes fast." — Life. 



Your attention is called to the adver- 
tisement of the Sawyer Crystal Blue Co. 
on the cover of this magazine. This firm 
is making a very attractive offer of evapo- 
rated cranberries by parcel post. Drop 
a postal to them at 88 Broad Street, 
Boston and have them send you the 
particulars of their offer. — Adv. 



Buy adevrtised Goods — do not accept substitutes 
402 



Formal Dinner and Luncheon in January 

Dinner 

Crabflake Cocktail 

Game Consomme 

Olives Celery Salted Nuts 

Oysters, Lansdale Style 

Small Fillets of Venison, Chestnut Puree 

Brussels Sprouts 

Celery, with Marrow and Madeira Sauce 

Individual Chicken Pies, Puff-Paste Crust 

Romaine-and-Grapefruit Salad 

Macaroon Ice Cream with Strawberries 

Marrons Bonbons 

Coffee 

,^ ^ ,^ 

Luncheon 

Grapefruit-and-White Grape Cocktail 

(grapes skinned and seeded) 

Fillets of Fish, white, with Asparagus and Mushrooms 

Hot House Cucumbers, French Dressing, with pearl onions 

Clover Leaf Biscuit 

Chicken a la King 

Salad Germaine 

Sultana Roll, Claret Sauce 

Assorted Cakes 

Coffee 



The 
Boston Cooking-School Magazine 



Vol. XVIII 



JANUARY, 1914 



No. 6 




THE DINING-ROOM 

Story of an Interior 

Mantle L. Hunter 



THE road had proved long 
and steep and our climb 
had been a hard one, but 
we had, at last, reached a point where 
we could afford to build a new house. 
Then began a contest — a sort of 
internecine war — that was short and 
sharp, and marked by the renaming 
of one combatant. 



Our house was one of the oldest in 
the town, and stood on one side of a 
large, tree-shaded lawn. There was 
ample room at the side of the old 
house to build the new one. We had 
our plans drawn and estimates made, 
and then we dallied and delayed 
until our architect lost not only his 
patience but his temper. Finally, 



427 



428 



THE BOSTON COOKING-SCHOOL MAGAZINE 



Jack voiced the trouble with all of 
us but Grace. 



" Hang it! Mater, 



he had been 



a hundred in Latin the day before — 
" I'd rather ten times over live in 
the old house and have the big yard 
to loaf in.'* 

John and I looked at each other 
in silent approval. It was not so 
much the " big yard " with us as 
leaving the house which had par- 
taken so largely of our joy, and 
that had infolded us with protecting 
tenderness, when sorrow threatened 
to overwhelm us. 

And then Grace set up a protest 
that by its very vigor saddled her 
with a new name. 

** I think," I ventured timidly, 
" that this house might be made 
pretty livable- with a few changes 
and some new furniture." 

" New furniture! " snorted Jack 
contemptuously. " when you have 
an attic full of grandmother's old 
stuff. What you want is an up- 



holsterer and a refinisher." 

At that I saw a great light and so 
did John. His face fairly beamed 
while he rubbed his hands together 
in a sort of approving ecstacy, 
which proved his good nature, as it 
was my mother's " stuff." 

" We can't — I'll never— I — Oh! 
it's bad enough to live in an old 
house — but to have to sit on old 
furniture — I think it would be too 
dreadful ! I want a new house and — 
new — fur — furniture." Grace ended 
with a frank sob and a blind search 
for a handkerchief. 

'' She wants things new and shiny," 
said Jack with scorn. " Varnish! 
She ought to be named Varnish, 
that's what she had." 

And he called her Varnish, after 
that, whenever she tried to obstruct 
the remodeling of the old house, 
which was so often that the name 
finally stuck so fast that the poor 
child could not shake it off. Time 
has softened it to Varnie, and Varnie 




THE LIVING ROOM 
(THE FOOT-HOOK CAN BE SEEN IN THE UPPER LEFT OF BOOKCASE) 



STORY OF AN INTERIOR 



429 




THE PARLOR 



she will be to the end of her chapter. 

We began by converting the kitchen 
into a dining-room, and making a 
new kitchen by throwing a big 
pantry and an old-fashioned " sink- 
room " together. To the old dining- 
room we added a bay and some 
built-in bookcases and we had a 
library or living room over twenty 
feet long by sixteen wide. Our 
former living room became the " par- 
lor." The old kitchen was sixteen 
feet square, with a big chimney of 
some kind on one side. We did not 
know exactly what it was, for it had 
been bricked up and boarded across. 
We thought there might be a fire- 
place, because there was a sunken 
brick hearth upon which our range 
stood poised upon blocks of varying 
thickness. 

We tore off the boards and took 
out the bricks, and, lo! the old fire- 
place, within which so many gen- 
erations had cooked their meals, and 
the brick oven, where so many savory 
loaves had browned, stood revealed. 



The fireplace was in perfect repair 
even to the eye for holding the crane 
but the hearth was giving way and 
the oven was falling down. We 
replaced the bricks in the hearth 
with a stone, and in the process 
found a " foot-hook " used for draw- 
ing out the crane. It was made 
from a naturally crooked root, with 
one end whittled to represent a foot. 
It is the only thing of the kind I 
have ever come across. 

We took out the oven and fash- 
ioned a china closet where it had 
been. We left the wood mantel 
and the paneling over it, but above 
the panels we extended a plate shelf. 
We also left the horizontal paneled 
wainscoting and the " cross-doors." 
The wall we covered with a deep 
canary-colored paper and had the 
wood work and moulding painted a 
leather color. 

The living room was finished in 
oak, with bookcases to match. On 
the walls we used a plain Drown 
paper with a golden tone, topped with 



430 



THE BOSTON COOKING-SCHOOL MAGAZINE 



an oak moulding. The parlor wood- 
work was enameled in white, and a 
soft, pale green paper was placed on the 
walls with white moulding above. 
The bedroom, which opened off the 
library, had a grayish brown paper 
that toned well with the high, old- 
fashioned, black-walnut furniture. 
All the ceilings were papered with the 
same cream-colored paper. Space 
for double folding doors was cut 
between the parlor and the living 
room. 

Adjoining what had formerly been 
the kitchen was a roomy porch; where 
the maid had done the washing in 
summer, and where the cat had 
shivered in winter, when she was 
in disgrace for too much investiga- 
tion. This we lighted, and converted 
into a summer living room, where 
in daytime we could look over the 
shadow-swept lawn, and at night 
could read, or doze, or play a game 
of whist. 

Then we made a raid on the attic. 
After we had begun the unearthing. 
Jack became wildly enthusiastic, while 



Grace plainly sulked. And really, 
it was rather a sorry sight. The 
furniture was dingy and dilapidated, 
and the old Staffordshire ware covered 
with the dust of decades. And the 
baskets, which had held the mending 
and the food of by-gone generations, 
were disreputable looking affairs. But 
it is remarkable what energy, and 
soap, and a good cabinet maker, 
can accomplish with the genuine 
contents of an old attic. 

The hand-carved mahogany chairs 
and davenport we had refinished 
and upholstered in green and gold 
and old-rose haircloth, for which 
a fifty-year-old flowery carpet fur- 
nished a good setting. Jack made a 
raid on the store-room of a great 
aunt and came home triumphant 
with some opal-glass curtain knobs, 
and a pair of glass dolphin candle- 
sticks that are so old that the holders 
are of pewter. These gave the 
antique finish that was needed to 
complete the parlor. 

Grandfather's walnut chest, which 
he had made himself, was refinished, 




A BEDROOM 



STORY OF AN INTERIOR 



431 



and placed underneath grandmother's 
gilt-framed looking-glass with the 
painted picture, which hung in the 
bedroom. The bed was covered with 
an old, hand-woven coverlid, as was 
the couch in the living-room. The 
one on the bed is the unusual 
grape-vine pattern, with the most 
interesting border I have ever seen. 
It has in it the motto, " E Pluribus 
Unum," the flag, the eagle holding 
the arrows, and the state house. 
The other is the sunburst pattern 
with a beautiful rose and bird border. 
The result of our work was satis- 
factory to John and me, and eminently 
so to Jack. Before the final touches 
were put on I sent the children to an 
aunt for a month's visit. I wanted 
them to see the finished product, 



but not the making of it. 

When Jack caught his first view, 
his hat went up in the air and he 
caught me and swung me in a dizzy 
whirl. " It's great! It's glorious! " 
he shouted. 

Grace — Varnie by this time — 
did not seem especially depressed, 
but of course, logically, she coulc 
not approve. 

" Look at your hat on the floor! '' 
she exclaimed. " If we had a new 
house, we would have a hall where 
you could hang it." 

" Hang a hall! " he retorted, 
" What's a hall compared to a big 
treey lawn — and this," — he spread 
wide his arms comprehensively. 
" Varnish! " he added, contempt- 
uously. 




EPOQUE LOUIS XVI. 



The Ornamental Clocks of France 



T 



By Frances Sheafer Waxman 

HERE was a time, not so pretentions, whatever, possessed an 
very long ago, when every onyx or marble French clock. This 
American household of any ornament was proudly ensconced on 



432 



THE BOSTON COOKING-SCHOOL MAGAZINE 




EPOQUE REGENCE 

the mantle shelf, together with such 
bric-a-brac as was deemed worthy 
to share its conspicuous position. 
Not infrequently, when the clocks 
were of gilded bronze, they were 
covered with the bell glass, once used 
to preserve wax flowers from the dust. 
Whatever has become of all those 
wax groups of fruit and flowers? 
Being useless decorations they have 
disappeared, probably to the remotest, 
dustiest corners of the family attic. 
The clocks though, having a genuine 
raison d'etre, and being moreover 
excellent time-keepers, remain to 
mark the passing of a fashion in 
decoration that sometimes sets us 
wondering if the Mission style is, 
after all, an improvement on those 
that have gone before. 



The French clock, as it has been 
copied and distributed throughout 
the world, is certainly out of key 
with most of the surroundings in 
which it finds itself, for the clock in 
France was from the first regarded 
as much as an ornament as a utility, 
and it was designed to fit the sump- 
tuous interiors of the days when 
France led the world in her luxurious 
living appointments. The marvelous 
workmen of the Louis periods did 
not neglect the clock, in their selection 
of a field for the display of their 
talents. They may have been in- 
different mechanicians, but they were 
designers without peer, and no doubt 
many a reproduction of their work 
has found its way to this country, 
to be relegated, at last, to some totally 
unsympathetic environment, very far 
away in taste and intention from 
the scenes and the inspiration which 
first called it into existence. 




EPOQUE LOUIS XV. 



THE ORNAMENTAL CLOCKS OF FRANCE 



433 



The earliest French clocks were of 
two quite opposed sizes: the great 
city clocks which told the time from 
the tower of the town hall, and the 
tiny ornamental bibelots which oc- 
cupied a place of honor on the tables 
of princely apartments. Many of 
the famous town clocks are still 
doing duty in their original settings. 
The beautiful clock at Bruges has 
inspired many a poet to sing of its 
musical chimes, and the historic 
time-piece has clung to its old- 
fashioned habits, for it has even 
to-day to be wound four times every 
twenty-four hours. The indoor, port- 
able clocks were considered an im- 
portant invention, when they first 
appeared, and every one, who could 
afford hastened to order one so that 
he "might know the time wherever 
he might be." The}^ were made of 
real precious metals, and embellished 
with much hand-made ornament. 
Silver and gold inlays were common, 
as was, later, the beautiful mar- 
quetry for which the eighteenth 
century wood-workers were renowned. 

Truth to tell, these elaborate clocks 
kept rather inaccurate count of the 
passage of time. They had a great 
many functions to perform besides 
telling the hours. They had appli- 
ances that marked the tides, the 
courses of the planets, the rising of 
the sun and moon, the eclipses, and 
a lot of other more or less useful 
information. Often they had very 
intricate, mechanical, toy attach- 
ments, and were equipped with a 
variety of little figures which went 
through quite complicated gyrations 
every time the clock struck. There 
would be graceful ladies, with a 
troup of trained monkeys, who had 
to perform in order that the onlooker 
might know it was twelve o'clock. 
Cocks crew, victories crowned kings, 
armed knights drilled, birds sang, 
every time the hour passed. It 



was a conspicuous way of telling 
them off, at any rate. 

Even in the reign of Louis XIV 
clocks were looked upon as of suffi- 
cient novelty to be given as kingly 
gifts, and many an ambassadorial 
visitor to the Court went away with, 
not one, but, perhaps, a dozen small 
clocks of exquisite make. Things 
were done on a magnificent scale at 
the Court of France during the Sun 
King's reign. 

It was at a somewhat later date 
that clocks took up their position 
on the chimney shelf, a place they 
have since unquestioningly held. In 
France they formed, with two vases 
and two pendant candlesticks, a 
group known as a "chimney-trim- 
ming." Since, at that time, all 
chimneys had their mirrors, the 
clock-makers were obliged to take 
account of the fact that the reverse 
of their time pieces was also visible, 
and hence had to be treated "in 
the round," much as a statue would 
be. 

Wall clocks had a vogue in France 
and, at one time, the tall standing 
clock of our Colonial days was 
made there in a somewhat glorified 
form. The case was naturally given 
every attention as a medium to 
exploit the wood-worker's and the 
metalist's art. Many of the best 
examples of these clocks have been 
preserved in the French museums 
and may be seen and studied still 
by the interested traveler. Nothing 
like them is made now-a-days, ex- 
cept as copies of these good old 
models. We have not time to spend 
years, as did the people of other days,' 
in arriving at mere perfection of 
form. On the other hand, we can 
and do make more accurate and 
reliable time-keepers than could the 
most gifted of the artisans of^long 
ago. In our day science has made 
greater strides than art. 



Two City Girls Pioneering in Arizona 

By Julia Davis Chandler 



THE day of the canvas-covered 
ox- wagon is past. We helped 
these girls pack to go by the 
express train of to-day from a big 
Eastern city. Smart in spring toggery 
they looked, alert and bright, just they 
two, bag and baggage, to join a 3^oung 
married sister whose husband had lo- 
cated a claim in a newly settled valley 
of Arizona. She was lonely; there was 
the first baby in the family to be seen; 
would not her two sisters come out there 
and take up a quarter section close by, 
while the land was to be had? 

And so, leaving a big Pennsylvania 
home, "up-state" and city office posi- 
tion that one held, and a fine nursing 
practice the elder had estabhshed, the 
two set forth, not scuttling all their 
ships, for they frankly said: "If we do 
not like it, if we do not succeed, we 
shall return." 

First came a picture postal, a queer 
scene, purchased while aboard the "tour- 
ist sleeper," that one may take at 
Washington, or Chicago, and not change 
thereafter; on it they said all was going 
well and salt pretzels and peppermints 
had averted car-sickness. Then came 
the following account of their experiences 
during the first six weeks. 

"Dear Folkses at home:" 

"For this letter is written to the 
whole family, as w^e do when we write 
home. We have been out here now 
almost six weeks, but it really doesn't 
seem possible, as they have been the 
busiest, and I think the most interest- 
ing ones of my life. I thought there 
would be nothing much to do here and 
perhaps there won't be after we have 
seen it all. We stayed with Estelle a 
week; both she and the baby are well 
and the baby is dear, and not yet can 
we decide whether she is to be named 



Martha or Elizabeth. At the end of 
a week we moved on to our own claim 
and have been living here ever since; 
we think it one of the most perfect 
places to live in we have ever seen, 
although I don't know whether we will 
ever be able to make a living or not, 
on account of the dry weather, but the 
old settlers seem to be able. 

We have had some very thrilling 
experiences already. First we were 
taken all over the valley to look at 
the vacant land, but we couldn't see 
anything w^e liked, until Mr. M — — 
brought us up here and we fell in love 
with it at once. Where Estelle fives 
the country is absolutely flat, with 
not a bush nor a tree in sight, but we 
are about four hundred feet higher 
than she is and six miles south, just 
at the foot of the mountains. Our 
land is a mile and a half long, with 
part of it a quarter of a mile wide and 
part a half-mile wide. The country 
up here is rolling and about one-quarter 
of it is covered with trees which we 
like very much. However, this ground 
has not been surveyed by the Govern- 
ment yet, so we were not able to file 
on it and hold it. The homestead 
law is that you can file on your claim 
and then you have six months to build 
your house and get ready to live on it. 
Well, as this was not surveyed, the 
only way to hold it is to live on it, 
or "squat", as the term is here. 

Late on Saturday evening, after we 
had decided to take this land, we heard 
that two families had come in that 
afternoon, and were going to move 
on the next morning; so if we wanted 
it we had to move that night, to get 
there first. 

In half an hour we had all our belong- 
ings, with bedclothes, trunks, cooking 
utensils, grub and two tents ready to 



434 



TWO CITY GIRLS PIONEERING IN ARIZONA 



435 



start. We came up over the prairie 
in the night arriving here about eleven 
p.m., and slept right out under the 
stars. Rosa and I came with our 
brother and his father; of course Estelle 
and baby could not take the trip. It 
surely was great. 

Then, the next morning our neighbors 
came to help us put up the two tents, 
hauled wood for us, and fixed us up 
ready to live. The grass was very 
long and just as dry as straw, so, for 
fear we should have a fire the men deci- 
ded they would burn the grass off 
around our tents, but the fire got away 
from them. It burned one of our tents, 
got in our wood pile, and almost burned 
everything we had, but we saved one 
tent and our other things. That fire 
went over the prarie the fastest of any- 
thing you ever saw. I guess it burned 
about eight miles before the people 
in the valley got it conquered. It was 
a bad introduction and we surely were 
frightened, that is, however, all the 
bad luck so far. 

Our tent gone, we have had to live 
in a little tent, 8 x 10, where we can 
just stand up in the middle; still we 
surely have been enjoying it. We 
cook above a hole in the ground, with 
a piece of tin over the top, but you 
never tasted anything in Philadelphia 
as good as what we cook on that stove. 
We have the stove, woodpile, water 
barrel and Rosa's trunk on one claim, 
while just over the line we have the 
tent and my trunk, so as to hold down 
both claims. 

Our housekeeping is not strenuous, 
as you may know, but how we do run 
around and enjoy ourselves ! Our claims 
join the State Forest Reserve, on the 
West, so we will never have any neigh- 
bors there; the mountains start there 
and we do have a time exploring. We 
often start just as soon as we have 
had our breakfast, take a lunch along, 
and get back about five or six, ready for 
our supper, I can assure you! We can 
lie down wherever we please, as the 



ground is perfectly dry. It has rained 
just once since we have been here and 
is not likely to rain again until June, 
because this is the dry season. Of 
course, nothing will grow now, but the 
farmers get their ground ready and then 
plant things about June, so that things 
are in the ground when the wet weather 
does come. When the rains begin, it 
rains every day for a month or two and 
things hum then. You see they must 
raise things that will mature quickly 
after that, before the frosts come. 

We are getting our ground ploughed. 
It is very hard as it has been beaten by 
the rains of centuries. We are also 
getting posts hauled for wire fence, 
and will get a horse as soon as we have 
a place to keep it. We have the lum- 
ber ordered for a house, too, and it 
should come now any day, and then 
it will be more like living, for when we 
have our two cots set up in the tent, 
there is only about three feet in which 
to move, but then we have the whole 
of the outside world to stretch in! 

This was once Mexican territory, and 
Mexico gave a strip of land through 
here twenty-five miles long and three 
miles wide to two men for a loan, and 
these men still own this grant. Of 
course, that is not open for homesteading, 
and we are right on the southern edge 
of that grant, and it lies between Estelle 
and us. It also happens that in the 
six miles from her place to ours we do 
not pass a single house. Twice we 
have walked up here at night, in the 
moonlight, and such moonlight you 
never saw as we have here. We never 
encounter anything worse than wild 
horses and wild cattle. Part of the 
way we have no road, but must go 
only by the stars and mountains, to 
get home. Once we got lost back in 
the mountains and got separated and 
had a pretty bad scare. I got home 
first, nearly an hour before Rosa, and 
I was nearly frantic. Since that we 
stay together, for I suppose there is 
fifty miles back there of nothing but 



436 



THE BOSTOxN COOKING-SCHOOL MAGAZINE 



mountains and not a house. 

I haven't told you anything about 
the people, but they are decidedly 
important. Nearly half the claims in 
this valley are taken b}^ unmarried 
men. Bachelors on the south and east 
of us and our four nearest neighbors 
are men living alone. Three brothers 
ha\-e two claims joining ours and are 
our nearest neighbors; one is about 
twenty-five, and one thirty, and one 
forty, a widower. The one who lives 
alone is away now and we are caring 
for his live stock, which I like very 
much — some chickens, two horses, a 
cat, two kittens and a dog. One dog 
stag's over here sometimes. I hke the 
kittens best, and one is to be mine as 
soon as it is old enough to leave the 
mother. I have just been over seeing 



to the little turkeys that are hatching, 
about a quarter mile away this place is 
from us. We are going to a settler's 
picnic tomorrow. I am going with the 
boys over the hill and Rosa will come 
back with us for she went down to 
Estelle's and has staid since Monday 
so for three nights I have been alone, 
while the nearest house I can see is 
five miles away. I have not been a bit 
afraid and have had time to write letters. 

I went with Mr. M to haul posts 

yesterday and walked all the way home, 
eight miles, and was not a bit tired. 
Rosa can walk even better than I 
can and she has gladly lost ten pounds! 
And think how she always took the 
car at home! Love for you all. Snap 
shots will follow, so that you can see 
almost with our eyes." 



Tea at the ''Blue Ship" 

By Adele Farmer 



GOING to the 'Blue Ship' to- 
day?" "Yes?" This from Floss 
as we sat on the deck of the 
"Norman" coming into Boothbay Har- 
bor, one August afternoon the past 
summer. In our many shopping ex- 
peditions to "the harbor" it was a fore- 
gone conclusion that we girls would 
end up at this facinating place. 

Our errands finished, we strolled up 
the main street of the town, until over 
our heads swung a gray sign, "The 
Blue Ship Gift Shop." We turned oiu" 
backs to the harbor, mounted the high 
steps, flanked on either side by immense 
nasturtiums, and gave a cry of delight 
as we stepped through the door. No 
matter how mam^ times during the 
summer 3-ou dropped in for tea, the 
scene was different — new hanging bas- 
kets, a complete change of flowers, or 
still another odd decoration on each 
table. We took possession of one of 
the six square gray tables, and, after 



giving our order to a pretty brown- 
eyed girl with a yellow ribbon around 
her hair, just gazed around us. There 
was one large room and a kitchen, sep- 
arated by a door and gray portiere. 
The walls of the tea room were covered 
with gray burlap stenciled with a bor- 
der of blue ships under full sail. On 
one side, the unbroken wall space was 
a joy to the eye — beautiful little pic- 
utres in perfecth^ harmonizing frames, 
odd wall vases wicker and potter3^ with 
a spray of red berries, a bunch of Queen 
Anne's lace, a waxy cluster of bay berry 
or a few blades of swamp grass. The 
other side wall had three long shelves, 
painted gray, filled with the most entic- 
ing array of pottery, carved wooden 
bowls and plates, sea- shell china, brass, 
copper and Japanese ser\dng trays, 
Japanese prints, silver ware etc. One 
front window was used as a display 
mndow, while the other was an ideal 
spot for a table. The counter took up 



TEA AT THE "BLUE SHIP" 



437 



part of the back wall with its pile of 
gray paper, box of blue-ship] seals and 
bundles of natural raffia, to do up the 
dainty purchases. A thick Chinese bowl 
filled with a clump of camp green moss 
was used to moisten the seals. The 
floor was stained gray, and several large 
Crex rugs stenciled across each end 
with a border of blue ships were used. 
The windows were ciirtained with snowy 
white scrim with smaller blue ships 
sailing across the bottom. In the cen- 
ter of the room a large column with a 
seat built around it, piled with gray and 
blue cushions, made a cozy spot. This 
particular day, each table was honored 
with a tiny odd jardiniere in which 
grew a perfect baby fir balsom or spruce 
tree, a large natural color reed, hanging 
basket, with long oddly shaped handles 
up which some brightly colored nas- 
urtiums twisted, was a thing to remem- 
ber. A great brass bowl running over 
with gorgeous goldenrod fairly made 
one corner blaze. A little gray bowl 
filled with a few sprays of cranberries 
just turning red made you want to paint 
it so you could see it always. 



Now to come back from our delight- 
ful survey of the room to the menu 
and our tea. The menu was a heavy 
gray folder with a blue ship at the top 
and "The Blue Ship, Boothbay Harbor 
Maine" at the bottom of the front leaf. 
Inside the usual tea room menu was 
printed in blue with a "special" for 
every day to be added. Our charm- 
ing waitress brought our "special", del- 
icious clam chowder served in carved 
wooden bowls, on a gray tray with 
a blue ship on it and a cunning 
little yellow chicken salt and pepper 
Then some of us had a "Blue Ship 
Special" sandwich — three layers of 
chopped egg, pickle, nuts and a lettuce 
leaf that was good to the taste. To 
finish off, we had toast, tea and 
gooseberry jam, or a tall glass of milk 
and gingerbread with whipped cream. 
Everything was served on blue dragon 
china, which was lovely with the gen- 
eral surroundings. We lingered over 
our tea cups, until it was absolutely 
necessary to tear ourselves away and 
go on the next pleasure trip home to 
our island bungalow on the "Norman." 



A Happy New Year 



I woke in the morning and thought I was 
friendless, 
So far from my kindred Fate forced me to stay, 
I said, " I am joyless and wretched and lonely, 
Too tearful to sing and too hopeless to pray. 
At home they will miss me, perchance at the 
table, 
And some one may murmur 'I wish he were 
here,' 
And then to each other they'll call out their 
greetings 
Good Morning, Good Morning, A Happy New 
Year." 



I stood at the noon-tide and thought I was 
beggared 
Of all that makes living a game good to 
play, 
No face of a loved one to smile me a welcome. 
But strangers and aliens each step of the 
way. 
I went to my work like a slave in the galleys, 
I wiped from my eye, half shamefacedly, a 
tear. 
So far were they from me, the comrades, the dear 
ones. 
Who always had bade me A Happy New Year. 



I sat as the shadows of even were falling 

And dreamed of a cottage so far, far away. 
And then in an instant the present grew brighter, 

And all were forgotten, the griefs of the day. 
I called to the moon beams; I smiled at the 
shadows, 
I whistled a greeting in valley and mere. 
Recalling a maiden, a dear little maiden, 

Who'll breathe, though I come not, A Happy 
New Year. 

L. M. Thornton. 



As to those Five and Ten-Cent Meals 

By Gertrude Clark Hanson 



I "WAS interested, as doubtless many 
other readers were, in the five and 
ten-cent meals described in the No- 
vember issue. In this wasteful and 
luxurious age of ours it is refreshing 
to read such a record of ** plain living 
and high thinking." However, I have 
not been able to rid myself of the 
opinion that the experiment, as carried 
out, was not a success from the stand- 
point of nutrition, and that if persisted 
in for any length of time it might be 
a serious menace to health. 

I am b}^ no means an expert in diete- 
tics, but for tw^elve years I have made 
a study of providing my family with 
the best possible meals at the lowest 
possible cost. In doing this I have 
availed myself of the help offered by 
the best household magazines. It was 
my interest in this question that led 
me to ponder so seriously over the 
article referred to. 

Of course, the writer was greatly 
handicapped by circumstances — lack 
of ice, inability to cook in her room, 
proper appliances, etc. — but even so 
it seems to me that she did not plan 
her meals as well as she might have 
done. For instance, I cannot see the 
advantage in dividing her money arbi- 
trarily as she does — five-cent meals 
one day and ten the next - — nor in 
taking all meals at the restaurant one 
da}^ and all in her room the next. 
The restaurant meals were well-chosen, 
but the next day is a dreary succession 
of bakery goods. There are some very 
serious defects here — monotony of the 
three meals per day, lack of variety 
in the meal itself, etc. I understand 
that the sample meal, namely a roll, 
a bun, a cookie, a cruller, a peach and 
a banana, were typical of the home 
meals and that they out-numbered 
the restaurant-meals considerablv. She 



seems to realize that these meals lack 
the necessary food elements, but does 
not propose a remedy. Yet this fault, 
if persisted in, will lead to certain 
trouble. 

Taking her plan of five cents a meal 
for one day and ten the next, we find 
that she spends a total of one dollar 
and fort}^ cents the first week and one 
dollar and sixty-five the next week. It 
would be better to take one meal at 
the restaurant every day and two 
five-cent meals in the room. This 
would insure one warm meal a day, 
beside affording a variety not otherwise 
possible. Since she is evidently fond 
of milk and does not object to a little 
sameness, why not make the breakfast 
each day consist of a pint of milk? 
This, with the top cream, would be 
nourishing and would dispose of the 
breakfast problem. This refers only 
to the vacation, as it might not be 
advisable the year round. 

For luncheon, I would suggest that 
she go to the restaurant, being careful 
to select as great a variety, from day 
to day, as is possible with the amount 
expended. This meal should contain 
a vegetable whenever possible, to make 
up for the lack in the other meals. 
The entire cost will be seventy cents 
for the week. 

The second week, according to her 
plan, has a surplus of fifteen cents; 
this might be partly expended the first 
week for the peanut butter, which 
could be stretched out to give variety 
through the two weeks and to help 
supply the fats that are lacking in this 
diet. For supper she must depend 
largely on bakery products as they 
afford the necessar}^ bulk. Two dozen 
rolls, etc., will cost twenty cents, leav- 
ing fifteen cents for fruit; as tomatoes 
are at their best and cheapest in August, 
438 



AS TO THOSE FIVE AND TEN-CENT MEALS 



439 



she might use a part of her fruit allow- 
ance for tomatoes, with profit to herself. 

The same plan, with slight variations, 
will hold good during the working year, 
the straight thirty cents a day giving 
more lee-way. Here one might spend 
five cents for breakfast, fifteen for 
luncheon (restaurant) and ten for sup- 
per; or the amount set aside for supper 
and breakfast could be divided as cir- 
cumstances demanded. There are in 
most of our cities restaurants in con- 
nection with the Young Women's Chris- 
tian Associations; the^^ are in no 
sense charitable institutions and any 
girl can patronize them without loss 
of self-respect, as she pays a fair price 
for what she gets. The food is almost 
certain to be clean and wholesome. 
Many of these restaurants are on the 
three-cent basis — three cents for each 
item, bread, vegetable, meat, dessert, 
etc. One can readily see the possibi- 
lities here. And even on the five-cent 
basis fifteeen cnts will get a wholesome 
luncheon, with occasional dessert, which 
everybody craves. This need for sweet 
things explains the milk chocolate in 
the menu given. 

It is very doubtful whether, even 
with the hot meal at noon, the cold 
breakfast and supper are wise as a 
steady proposition. A bottle of milk 
is cold comfort when it precedes a 
long, cold trip to work, and at the 
end of a hard day, it is not cheering to 
sit down to baker's rolls and fruit. 
All landladies object, very naturally, 
to the use of their hard-earned gas for 
cooking purposes and to the odor of 
burned grease in the upper halls; but 
I believe one could be found who would 
readily permit the judicious use of 
a spirit lamp. To the girl who is on 
a narrow margin this may seem an 
impossible extravagance, but it will 
prove an economy in the long run. 
The cost of operation will be slight, as 
it need not be used for cooking, but 
only in re-heating food. There will 
be fewer fifteen-cent restaurant meals 



when once the possibilities of a can- 
opener and a lamp are realized. In 
cool weather the pint of milk may be 
divided and a half kept for supper or 
even for the next morning, while the 
other half, after heating, did duty on 
a shredded wheat biscuit. The latter 
at fifteen cents a dozen will go far in 
furnishing warm nourishing breakfasts. 
So, also, will graham crackers at ten 
cents a box. 

For supper there are the canned 
soups, which come in great variety 
and excellent quality at ten cents per 
can, and need only diluting and heating. 
A can is supposed to serve six plates, 
but I figure that a hungry girl will 
make only two or three meals of it 
with rolls and fruit. The left-over 
portion should, of course, be emptied 
at once into a bowl and kept in a cool 
place; this rule holds good with all 
canned foods. Then there is the ever 
popular can of baked beans at ten cents 
and the prepared spaghetti that con- 
tains most of the elements of a complete 
meal. In many places a fine quality 
of butter can be bought in quarter- 
pound cartons; it can be judiciousl}^ 
used for creamed, dried beef or salmon 
or on the rolls, occasionally. A girl 
who is at all handy will be able to fix 
up a tiny window-box that will keep 
food fresh in all but summer weather. 
When the days grow warm and there 
is not so much need of hot food, she 
will be able to buy in tiny quantities 
at the delicatessen stores foods which 
will be within her reach and yet nourish- 
ing. And as one goes on experimenting 
she will find great possibilities for im- 
proving her diet. 

When a girl can find another who 
shares her ideals, the question of ex- 
pense as well as company is greatly 
simplified. To me this seems the more 
normal way to live. But if she chooses 
to work out her problems alone, she 
can do so satisfactorily. It does not 
seem wise to make Sunday a day of 
extra saving ; it ought to be a day looked 



440 



THE BOSTON COOKING-SCHOOL MAGAZINE 



fonN'ard to for some special treat. 

I have gone into this subject at length, 
because it seems to be such a vital one. 
One of the best assets a self-supporting 
girl can have is an abounding physical 



by sufficient food, properly chosen. 
I am sure that any dietitian will agree 
with me that the program laid down 
in the November issue will, if carried 
out for anv lenofth of time, result in 



life, and this can be maintained onlv disaster. 



Linens for the Fair Bride 



By Janet Young Norton 



THERE is perhaps no possession 
dearer to the heart of the 
bride of to-day than her well- 
filled linen chest. Never were the 
linens for household use as beautiful 
in texture or as varied in patterns as 
they are at the present time. The 
choice of patterns in our grandmother's 
day was rather limited as to variety, 
and every bride, after selecting the 
best, always added a "rain drop" 
cloth with a Grecian key border as 
the "company cloth" to her purchases. 
The bride of to-day also adds the 
favorite old pattern to her chest, but 
the design now boasts several sized 
dots and a number of attractive borders. 

The vogue of the round table brought 
round cloths into use, but they proved 
a difficult problem as to laundering 
and did not become popular. Now 
square tables are coming into their 
own again, on account of their more 
convenient size for decorating, and 
the square cloths are more beautiful 
than ever. 

The leader is the cloth of plain heavy 
damask with the satin border stripe, 
for it shows the centrepiece off to 
advantage when one is used, where 
the more complicated patterns take 
from its beauty. 

Among the small patterned cloths 
there is the old rain spot, and wafer- 
sized spots run between the stripes 
to form the border, the Flax flower 
and Shamrock, Iris flower and foliaee 



and a number of other attractive 
patterns. The broad diagonal stripes 
that stretch from comer to corner 
of the square table and the straight 
stripes that run its length are all 
popular and show the Grecian key 
and other borders. 

The Vatican scroll, Woodbine scroll. 
Game birds. Aquatic birds and water 
lillies are the good patterns in the 
larger designs. 

Next in consideration are the hand- 
embroidered on fine damask, these 
cloths have the scalloped edges with 
the design covering the center of the 
table top. Some also have lace medal- 
lions, insertions and edges; the more 
elaborate they are the more expensive 
they become, and they are not as 
durable as the regular patterned cloths. 
The Cluny lace still holds first place 
with the Filet laces a close second, 
and in all cases the serviettes come 
to match. 

The Madeira embroidery is more 
beautiful than ever and is most popular 
for centerpieces and do^'lies. also for 
luncheon cloths and tray cloths. No 
wedding chest is complete without 
some of the pretty luncheon squares 
and linen sets. There are some in 
the natural linen, hemstitched and em- 
broidered in natural colors, some in- 
white art linen, embroidered in the 
Dresden blues copying the dish pat- 
terns and borders. 

Rather a new idea is to buy the blue 



LIXEXS FOR THE FAIR BRIDE 



441 



and white Japanese toweling and fag- 
got stitch the narrow stripes together 
with blue cotton, finishing the ends 
that hang over in deep points with 
feather-stitched hems, and the ser- 
viettes to match are also feather- 
stitched. These are very pretty to 
use with the blue Japanese china and 
are ver\' easil}^ made. They also make 
fresh looking breakfast tray cloths. 

Of course: centerpieces are in vogue 
still, but there are so man}" floral 
decorations, table bows and fancy cen- 
ter china decorations that are new 
that they are not as often seen as 
formerly. The reason for this may 
also be attributed to the lace medal- 
Hon cloths which, of course extra cen- 
terpieces cannot be used with, as they 
are sufficient in themselves. The mono- 
grams are used a great deal in all 
sizes according to personal taste, but 
the formal cloths show them at the 
comers or at the ends in the large 
sizes, some in the flat work and some 
in the filled work. 

Quite as elaborate as the table 
linens are the bed linens and the one 
time plain deep hemmed sheet looks 
quite modest and old-fashioned beside 
the hemstitched hems and the lace 
insertioned hemS; the elaborately em- 
broidered top sheets in Louis 16th 
baskets, bow knots and roses, and the 
ribbon-run borders of the most dressy 
ones. Then the spreads are a jo}' to 
behold, the dimities, the hand-drawn 
canvas spreads, the hand embroidered 
muslin spreads, the clum^ and filet 
lace aft'airs to be tied with huge satin 
bows at the brass bedposts, with the 
bolster rolls to match are a few that 
are oft'ered the bride for approval. 
Some people who are making their 
pillow cases are using the Bohemian 
Idea of making the closed end with 
a four inch insertion of lace on either 
side to show the colored case beneath, 
and the hem end then is hemstitched 
and initialed. Towels are in all sizes 
and weaves and are coming^ in for their 



share of embroidering, and lace ends, 
even the common sense bath towels 
cannot escape the modem needle wom- 
an's energetic enthusiasm. 

In the kitchen towels the fad is 
more pronounced than ever to have 
towels in dift'erent patterns and colors 
to use for dift'erent purposes, which 
a small memorandum book sets forth 
for a continual reminder to the maids 
who care for them. Hence the big 
blue solid checks are dubbed "Scul- 
lery," the small blue blocks are "kit- 
chen dish wipers," the fine line blue 
blocks are "glass and silver" towels, 
while the red fine lines are "general 
dish towels." Then there are coarse 
and fine dish cloths with loops on 
to hang them by, the cut glass cloths 
and towels that must never come 
in contact with the slightest grease 
are quite formidable in variety. The 
kitchen roller of other days is added 
to the collection, but in many of the 
kitchens now the paper towel roUs 
are thought more sanitary. Then there 
is the array of refrigerator Hnen bags, 
fish rollers, celery rollers, binders for 
boiling vegetables or certain meats 
in, spice bags, cheese bags and cheese 
cloth squares for handling cooked foods 
and to bale platters, when the meats 
weep their juices too freely, before 
sen,'ing. 

All these linen accessories have to 
be thought of for the bride's new kit- 
chen, though they are not strictly 
speaking occupants of the linen chest. 
Blanket bags of coarse white linen 
are made boxed so that they hold one 
pair of double blankets after they have 
been cleaned or laundered to pack 
away for the summer, each having 
the lettered information on them as 
to which bed the contents belong. 

In a pocket in the lid of the latest 
linen chest there is an embroidered 
linen envelope which holds a linen 
bound book containing important in- 
formation for the caring of fine linens, 
proper folding of them, recipes for 



442 



THE BOSTON COOKING-SCHOOL MAGAZINE 



taking out spots of all kinds, proper 
darning and mending instructions, right 
way to launder them, and the correct 
way to make up laundry and closet 
lists. This is quite valuable especially 
for the young housekeeper, as dire 
consternation seizes her when an acci- 
dent happens in the way of the over- 
turned Claret glass or the spilling of 
small fruits that are sure to leave a 
stain. Just a few "first aid" remedies 
are copied here for the benefit of those 
w^ho may not be able to procure the 
little book, and they are the most 
reliable ones known. 

"Ink spots are removed from linen 
by dipping the part into hot water 
then spreading it smoothly on the 
back of the spoon or on the hand, 
and pouring a few drops of Oxalic 
acid or • salts of Sorrel over the spot, 
thoroughly rinsing and rubbing in cold 
water until removed. This must be 
done before it is put into the regular 
wash." 



"Grease spots are removed by rub- 
bing over with yellow soap and rins- 
ing in hot water." 

"Fruit and wine spots may be re- 
moved by dipping in a solution of Sal 
Ammonia or spirits of wine and rins- 
ing in cool water. Coffee and tea 
stains are easily removed with boil- 
ing water, while iron rust will usually 
remove readily with the application 
of salts of lemon." 

These recipes will also remove all 
stains from the silence cloths, which 
arc not washed as often as the table 
linen, and the spots standing grow 
black and ugly if not looked after 
promptly. 

It is also advisable, if laundered linen 
for special occasions is not used often, 
to WTap it in a deeply bkied cloth, 
to keep it from turning yellow. The 
centerpiece rolls and the tablecloth 
rolls are better than folding, if one 
has the room to keep them in that 
way. 



Watch Your Step! 

By Grace Barton Allen Cook 



A CELEBRATED mustard man- 
ufacturer once said, that it 
was not the mustard that 
was eaten which paid a profit, but 
that which was left on the plate. He 
particularized a great general truth. 
It is the waste that costs, in other 
things as in mustard. Waste of money 
costs the deprivation of what is really 
needed; w^aste of time costs the sacri- 
fice of necessary duty, or rest, or recrea- 
tion; waste of energy costs strength, 
spirits and vitality. There is probably 
nowhere that the latter waste goes 
on so unceasingly and insidiously as 
in housekeeping, especially in homes 
where the income is so modest that 
most or all of the work is done by 
the housemother, whose vital powers 



are continually "on tap," and being 
drawn upon in the service of the other 
members of the family. What with 
the duties legitimately hers, and those 
imposed upon her by the thoughtless- 
ness of persons about her, she comes 
as near solving the problem of per- 
petual motion as any human being 
is ever likely to do. "Mind your 
step," tired little lady! Don't take 
so many unnecessarily, or you will 
cease taking any at all, long before 
you ought. 

You will say, perhaps, that all this 
going to and fro is part of the day's 
work, and therefore unavoidable; but 
is all of it absolutely essential? Will 
not some of it prove, on examination, 
to be "waste motion," consequent on 



WATCH YOUR STEP! 



443 



defective equipment, or poor adjust- 
ment, or lack of consecutive planning? 
Few women live in a house which 
they have designed themselves, in ac- 
cordance with their special needs; and 
it is a question of adaptation, which 
may be more or less successful, accord- 
ing to the thought given to overcoming 
faults of existing arrangements. 

Of all such existing arrangements, 
long halls and large kitchens are most 
useless consumers of energy, multi- 
plying steps and holding apart the 
foci of operations instead of keeping 
them concentrated. Concentration — 
that is the secret of efficiency. Plan 
any piece of work so that you need 
take but three steps where formerly 
you took a dozen, and just so much 
energy is saved toward performing 
the next task. 

This is a day of labor-saving devices, 
and women who cannot afford to 
fit up their homes with such are apt 
to think that, if they could, the domes- 
tic problem would be solved. But not 
all labor-saving inventions are worthy 
the name, and of those that are, many 
increase labor in one direction while 
they save it in another, and are use- 
ful only where there is a large family, 
or servants are kept. Even in the 
case of those which are practical for 
small families, the possession of too 
many is apt to clog progress rather 
than help it, where the mistress of 
the house is also the maid-of -all-work. 
Every such contrivance, in order to 
be efficient, must be kept clean and 
in order, and in an easily accessible 
place; and the care and bestowing of 
such things is no light item in the 
week's labor of one pair of hands. 
Let the housekeeper consider which 
of her household tasks bear most 
heavily upon her, and if she can afford 
any machine which will shorten and 
lighten those particular duties, it will 
be a wise investment. But any one 
person who should attempt to take 
care of and operate a special labor- 



saving device for every item of house- 
hold labor, would probably die of 
overwork within a month. 

Consider, first, the equipment you 
already have, and see if you cannot 
arrange it to better advantage. "Watch 
your step!" Have a table near the 
stove, so that you need not walk the 
length of the kitchen to set down your 
cookery; and a piece of zinc, nailed 
over the table top by your own hands, 
will free your mind of any hesitation 
because of the heat or blackness of 
the saucepan -— merely wiping with a 
wet cloth will clean the zinc, which 
cannot burn and does not need scour- 
ing. Have another table, or a shelf, 
just inside the kitchen door which 
leads to the dining-room, so that 
in clearing the table after a meal 
there will be only a short distance 
to carry the soiled tableware. Don't 
think that your entire dinner-set must 
be together in the dining-room china 
closet. Keep the meat platters and 
vegetable dishes within easy reach 
in the kitchen cupboard, instead of 
where you must take a long trip after 
them when preparing dinner. Remem- 
ber that, where so much has to be 
done, every avoidable instance of walk- 
ing and standing, stooping, straining 
and reaching, is so much dead loss 
of energy — so much uselessly sub- 
tracted from your bodily capital. 

If you have no kitchen cabinet, 
have a common deal table, with drawers, 
for cooking, and have the drawers 
divided, by strips of wood nailed in 
lengthwise, into compartments to hold 
knives, forks, spoons, egg-beater, nut- 
meg grater and other such kitchen 
hardware, which may thus be kept 
under your hand without confusion. 
Put up a narrow shelf behind the 
stove, not too high, and keep there 
the matches, sugar, salt and flour 
dredger, and holders for handling hot 
things, so they will be always at the 
spot where they are needed. Even 
if you don't believe in a long-handled 



444 



THE BOSTON COOKING-SCHOOL MAGAZINE 



mop for washing the floor, have one 
for wiping up accidental splashes — 
it will save your back. Hang up the 
dish towels within reach of the sink 
instead of on the other side of the room. 

Don't do any kind of work in a hard 
way just because your mother and 
grandmother did it so. Recollect, when 
you hear about the w^onderful amount 
of work they did, that you do a great 
many things they were not expected 
to do, and are living up to quite a 
different standard from that pre Avail- 
ing fifty years ago. Probably your 
grandmother would have thought it 
little short of a sin not to stand up 
while ironing; but you will find that, 
by resting upon a tall office stool while 
thus occupied, your feet will be saved 
a great deal of discomfort. Keep a 
light stool of ordinary height under 
the kitchen sink, to sit on while you 
wash dishes. If there is a table or 
shelf at each end of the sink, you can 
easily wash and wipe dishes while 
seated. One or the other of these 
stools will be the right height to sit 
on when cooking those things which 
require to be "stirred constantly" while 
they are on the stove. 

Trifles make an appreciable differ- 
ence in the ease of carrying on the 
day's work. There is no economy of 
money, and a great waste of time 
and nervous irritation, when the fit- 
tings of the house are allowed to remain 
out of repair. Before buying new con- 
veniences, see that those you have 
are in good working order. Replace 
that broken spring on the screen door, 
so that it will close itself instead of 
having to be pulled shut every time 
you pass through. Other people are 
not so careful — they leave it open, 
and then you are the one who has to 
fight the battle with flies. Have a 
carpenter loosen that window which 
you can never open without a prolonged 
struggle. If there is a door which 
ought to stay open and won't, put a 
little hasp on the baseboard behind 



it and a screweye on the door itself 
near the bottom and hook it back, 
so you will not be obliged to run and 
open it every time the wind blows. Do 
not wear old shoes with uneven heels 
while you are working; not beacuse 
of their appearance, although that is 
unsightly, but because the crooked 
heels aUow the foot to slip sidewise 
in the shoe so that the weight of the 
body is not properly supported, and 
the fatigue of standing and walking 
is doubled. 

Watch your steps going up and 
down the stairs. Save some of them by 
having another broom, brush, dust- 
pan and carpet-sweeper, and keeping 
them on the second floor. This will 
not cost double, because where there 
are too sets, each gets but half the wear, 
and so lasts twice as long. Establish 
up there a box holding a tack hammer, 
a few nails, a gimlet and a ball of 
twine; it will save many a trip to the 
kitchen. Needles, thread, thimble and 
scissors on each fl^oor are another cost- 
less convenience, while a scrap basket for 
every room economizes innumerable 
steps. 

Things which belong upstairs are 
continually being left downstairs, and 
vice versa. Have a stand or shelf 
at the foot of the staircase for the 
avowed purpose of serving as a station 
for the things that should go up, and 
place them there as you come across 
them during your work, with the 
general understanding that whoever 
makes the journey shall carry some- 
thing. A similar station at the top 
of the stairs should receive articles 
to be taken down. It also saves much 
special stair-climbing to keep a small 
supply of clean collars and kandker- 
chiefs on the low^er floor, to be drawn 
upon in emergencies; and by all means 
have a clock, no matter how cheap, 
in every room, so that you can see 
what time it is without rising from 
your chair. 

A disorderly family is the most 



WATCH YOUR STEP! 



445 



reckless squanderer of the house-mother's 
energy. For each person to pick up 
after himself is not much; but for 
one person, already carrying the bur- 
den of regular work, to pick up after 
all the rest, is an unrighteous tax 
which should never be exacted or 
paid. Watch your step. Teach the 
children that they must not throw 
down their books and toys and clothes 
for you to gather up and put away. 
The lesson will benefit them as much 
as it will you. The time is surely 
coming when they will not have you 
to bring order out of their chaos; 
and if they have not learned to take 
care of their possessions, wherever they 
go they will be an inconvenience to 
themselves and an irritation to other 
people. 

If the head of the family has been 
reared by an injudicious mother and 
has grown to manhood in the habit 
of being waited upon in this way, 
it is probably useless to attempt to 
change what has grown into a com- 
fortable second nature. It is always 
worth while to make the effort in the 
first place, but never worth while to 
keep it up after experience has proved 
that it is of no effect. There was 
once a woman who tried for forty 
years to break her husband of the 
habit of leaving his muddy boots 
in the dining-room. At the begin- 
ning of the forty-first year the boots 
were still there for her to pick up and 
put away. She might have known 
at the end of twelve months that 
reformation was hopeless, and so saved 
thirty-nine years of controversy. Give 
tup the struggle, not because this fixed 
jhabit of selfish disorder is just or right, 
)r one to which it is your duty to 



yield, but because you will have to 
endure it anyway, and it is expedient 
to do so amiably. The only recourse 
in such a case is to establish some 
system for yourself which shall make 
the rectifying of the disorder as easy 
as possible. If you cannot keep shoes 
and rubbers out of the Hving-room, 
have a box there covered with cretonne 
or carpet, with a hinged lid, to hide 
them in. Give up a small drawer 
in the sideboard or table for stray 
collars, handkerchiefs and gloves. Put 
up a high shelf in the hall for the hats, 
and always put them in that one place 
when you collect them from the chairs 
and couch, so that you will not be 
obliged to run all over the house to 
help find them. One of the hardest 
lessons a wife and mother has to learn 
is, not to kick against the pricks when 
she finds that they cannot be kicked 
out of existence, but are permanent 
fixtures. Accept them — but pad them 
as much as you can. 

Watch your step. Spare yourself, 
not by sacrificing your housekeeping 
ideals, but by simplifying them and 
making it easy to do your work well. 
It is not laziness to achieve the greatest 
result with the least expenditure of 
energy; it is what political economists 
call conservation of natural resources. 
Your time and strength and service 
are a "large part of the wealth of the 
family, and should be administered 
as carefully as any of its other funds. 
Do not think, because they cost no 
money, they have no intrinsic value, 
and are to be lavished without thought 
of possible bankruptcy. Be a little 
good to yourself, and you will have 
a longer time to be good to those you 
love. 




446 



THE BOSTON COOKING-SCHOOL MAGAZINE 



THE 

BOSTON COOKING-SCHOOL 

MAGAZINE 

OF 
Culinary Science and Domestic Economics 

SuBSCRiPTiox $1.00 PER Year Single Copies, 10c 
Foreign Postage : To Canada, 20c per Year 
To OTHER Foreign Countries, 40c per Year 

TO SUBSCRIBERS 

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

Please renew on receipt of the colored blank 
enclosed for this purpose. 

In sending notice to renew a subscription or 
change of address, please give the old address 
as well as the new. 

In referring to an original entry, we must know 
the name as it was formerly given, together with 
the Post-office, County, State, Post-office Box, 
or Street Number. 

statement of ownership and management as required by 
the Act of Congress of August 24, 191 2. 

Editor: Janet M. Hill. 

Business Managers: R. B. Hill, B. M. Hill. 

Owners : 

B. M. Hill, Janet M. Hill, R. B. Hill. 

372 Boylston Street, Boston, Mass. 
' " published ten times a year by 
The Boston Cooking- School Magazine Co., 
372 Boylston S treet, Boston, Mass. 

Entered at Boston Post-office as Second-class Matter 



THE VIGIL-KEEPERS 

Across the city heights 

The winds have murmured peace; 
In windows friendly lights 

From glowing cease. 

Yet I turn not to rest 

In deep, calm arms of sleep; 

Till night fades in the west. 
Long vigil must I keep. 

He sleeps so quietly, 

The great night broods around, 
A fear steals over me — 

A loneliness profound. 

But shining, here and there. 

Like golden, drowsy flow'rs. 
Soft lights show that hearts share 

With me the midnight hours. 

I know that faithful near 

And far beyond my sight, 
Hearts keep o'er some one dear 

Love watches of the night. 

Arthur Wallace Peach 



HAPPY NEW YEAR 

Christmas giving for 1913 is now past; 
New Year Congratulations are being 
spoken and new resolutions, made for 
1914. Among the latter we hope you 
have resolved to continue your sub- 
scription to the Cooking-School Maga- 
zine. The prospects of presenting to 
our readers, in the present year, new and 
interesting features are promising, indeed. 
vSome of our plans may prove a pleas- 
ing surprise to all. Nothing is too 
good for the woman w^ho wotild look 
well to the ways of her household. 

CHEERFUL HOMES 

PLAIN housekeeping, with stand- 
ard goods in ever^'thing, is the 
maxim by which this publication is 
guided. On our advertising pages we 
present the best brands of flour, the best 
groceries and the best household utensils 
and appliances to be found in the mar- 
ket. All these items are first-class and 
especially adapted to the needs of 
housekeepers. In selecting and pur- 
chasing from these goods no one can 
make a mistake or go wrong. And 
where health and comfort are concerned 
it pays to buy the best of everything. 

While other periodicals, with scarcely 
an exception, have added at least one 
half to the price of subscription, for one 
dollar we are trying constantly to im- 
prove the character and quality of our 
ocntents. And as a dollar publication 
we are now aware of no successful com- 
petitor. 

A woman, who was asked recently 
why she liked the Cooking-School Mag- 
azine, replied: "Because it helps me make 
the most of everything." How to make 
a business or an occupation successful 
or paying is a condition every one must 
face. However, to be well informed 
and equipped in our special line is very 
important. Our main ambition is to 
help the housekeeper in making the 
most of everything. To aid even a 
little in the realization of healthful, 



EDITORIALS 



447 



cheerful homes is, we think, an object 
worth striving for. 

OPINIONS CHANGE 

OPINIONS change! The fact has 
never been so clearly shown as 
during the recent discussions about 
the probabilities of war and the pos- 
sibilities of disarmament. Five 3^ears 
ago Englishmen believed that the for- 
eigner — that is, the German — wanted 
English trade, wealth and colonies, 
and would take them vmless England 
defended them by her arms; now all 
educated men realize that nations do 
not go to war for these things, and that 
trade and wealth cannot be "taken." 
Some time ago, we were told that man 
was a fighting animal and wanted an 
outlet for his passions; to-da3^ among 
the great mass of population in France 
and Germany, one finds either indif- 
ference or nausea with regard to an 
international conflict and a clearly in- 
dicated determination not to be drag- 
ged into it. A few 3^ears ago it was 
thought that German newspapers in- 
dicated the temper of the people when 
they advocated a larger navy; now we 
know that Admiral Tirpitz had the 
Krupps buy a newspaper or two, and 
that the German public was not con- 
cerned in the matter. Twenty years 
ago Englishmen boasted of the Crimean 
War; now no one attempts to defend it. 
Ten years ago Englishmen boasted of 
their victories in South Africa; now 
they own they were scarcely justifiable. 
A fev7 years ago we believed England 
was satisfied to expend millions for 
dreadnoughts; this year we find the 
Chancellor of the Exchequer saying 
that "he is genuinely alarmed about 
the expenditure on armaments ' ' ; that 
" it can only end in terrible disaster," 
and that " few people realize how near 
England has been to that disaster during 
the last twelve months." Eighteen 
months ago Sir Edward Grey said: "It 
is an axiom that whenever a war breaks 
out in the Balkans, it will be impossil")le 



to prevent one or more of the Great 
Powers being drawn into the war;'' 
a couple of months after the war broke 
out, Mr. Bonar Law affirmed that the 
danger of a European war was gone, 
and the London Times remarked, " Who 
would have dared twelve months ago to 
foretell that a great and prolonged 
struggle could be fought out in the 
Balkans without causing such a war? " 
The times change and men change with 
them. In this way progress is made. 

DOMESTIC SCIENCE, 
EAST AND WEST 

IT would seem that the people of our 
western borders are more interested 
in domestic science than are they, for 
instance, of so-called cultivated New 
England. The courses of instruction 
in western schools and colleges are 
thought to be more practical in char- 
acter. How to earn a living seems to be 
the item of foremost concern. Hence 
preparation for some real life work in- 
spires the work done in our western 
institutions. Industrial training of all 
kinds is becoming most popular. In 
many a school of the west a fully equip- 
ped department for teaching domestic 
science has been provided for. This 
equipment includes a class-room and 
laboratory, a kitchen, laundry, dining- 
room, reception room, bedroom and bath 
— all furnished with the best of modern 
appliances and accessories. Thus the 
proper apparatus and means are at 
hand to impart practical instruction 
in scientific housekeeping. 

This rapid increase of industrial train- 
ing is one of the most remarkable sign 
of the times; for not only in western 
institutions activity and development 
along this line are indicated, but also, 
in the courses of study in household 
arts now given at Pratt Institute, Teach- 
ers College and Simmons College, grow- 
ing interest in the subject is equally 
marked. 

All this means a good deal. House- 
keeping has become a business, a call- 



448 



THE BOSTON COOKING-SCHOOL MAGAZINE 



ing, in the pursuit of which intelligence 
and training are called for. Education, 
in the future, will be less theoretical 
and more practical. It will consist in 
cultivating the natural activities of the 
human being in ways that lead to nat- 
ural, wholesome and noble living. 

AS OTHERS SEE US 

EAT hearty, drink hearty, work 
hearty" sums up in brief the 
food philosophy of Dr Woods 
Hutchinson, as expounded in an article 
in Mash's Magazine. It is a jolly 
Rabelaisian maxim of very seasonable 
application. Dr. Woods Hutchinson is 
the implacable enemy of faddism in 
aU the affairs of life especially of the 
faddism that concerns itself with what 
we eat and drink. He is of that school 
of philosophers who hold with us that 
the prolonged existence of any generally 
pronounced preference is fairly good 
evidence that the thing preferred is 
the right thing, while he points out 
that the underlying principle of all so- 
called food reform is to find out what 
people like to eat and then tell them 
that they must not take it on peril of 
their lives. 

White bread, he dares to sa3^ is 
good food; people always have preferred 
it and always will prefer it, while as 
to meat, after all the claims of all the 
other proteins have been thrashed out 
and considered and all the alleged calami- 
ties and diseases said to follow in the 
train of meat-eating have gone up in 
smoke, we are drawn to the conclusion 
that as a practical, constant, ever^^day, 
all the year round source of protein for 
adults there is nothing like meat. 

Here then are his conclusions upon 
the diet theory. "The new diet theory 
is based upon the idea of progress, of 
continuous improvement, of never rest- 
ing satisfied with things as they are. 
It is not in the least concerned with 
the question of upon how small pro- 
portions of either protein, or sugar or 
fat, or upon how small quantities of 



actual food the body may be maintained 
in a state of balance and moderate 
health. Its problem, on the contrary, 
is testing how large amounts of varied 
nutritious foods the body can consume 
and turn to good account, in increase 
of working power and of resistance 
against disease. No diet is too liberal 
or too expensive which will, so to speak, 
yield good returns on the investment, 
pa}' commercial interest on the food 
cost, however great. It looks upon 
the human machine, whether our own 
or that of our fellows, or our employees, 
as the modern scientific farmer looks 
upon his soil, as a field for investment, 
upon which is to be spent as much 
capital and labour as will yield a pro- 
fitable return." — Exchange. 



At Home 



Bessie and Bertie were at a loss for 
a game to play. 

"Oh, let's play being 'at home' and 
have 'a day,' " suggested Bessie. 

" 'A day?' " queried Bertie. "What 
does that mean?" 

"Why, don't you know?" said Bessie, 
wisely. "All the fashionable people have 
'days.' God's day is Sunday, and 
mother's is Tuesday." 



TRANSFORMATION 

The winter world is drear, love, 
The snow-kissed winds are chill; 

There's no bird on the bough, love, 
And no flower on the hill. 

The skies are bleak and grey, love, 

The river's heart is dead; 
The forest ways are dim, love. 

For the sun-lit hours have sped. 

Ah, but the fire's within, love, 
Though the roadway frozen lies; 

Upon your cheek the roses bloom, 
And violets in your eyes. 

\'our laughter is the birdsong, love, 
That greets the breaking day; 

When you and I go hand in hand, 
December's changed to May. 

R. R. Greenwood 




TABLE LAID FOR LUNCHEON, SERVED "FROM THE SIDE' 



Seasonable Recipes 

By Janet M. Hill 



IN all recipes where flour is used, unless otherwise stated, the flour is measured after 
sifting once. Where flour is measured by cups, the cup is filled with a spoon, and a 
level cupful is meant. A tablespoonful or teaspoonful of any designated material is a 
LEVEL spoonful. 



Puree of Carrots 

SCRAPE two large carrots, wash 
and dry, then cut in slices or 
shreds the outer red part of 
the carrots and discard the centers. 
Put into a saucepan with two table- 
spoonfuls of butter, a pint of boiling 
water, a teaspoonful of sugar and a 
dash of paprika; cover and let simmer 
very gently about an hour; add three 
cups (well pressed down) of white 
bread, soaked in cold water and pressed 
dry in a cloth, and two quarts of chicken 
or veal broth, let simmer an hour, 
then press through a sieve; return to 
the fire to become hot without boiling; 
add more broth if needed, also salt 



and pepper, and beat in two table- 
spoonfuls of butter in little bits. Serve 
with croutons. 

Chicken Samboyon (Soup) 

Remove the fat from strong chicken 
broth, and put a quart of the broth in a 
double-boiler with a teaspoonful of salt 
and from one-fourth to one-half a tea- 
spoonful of pepper. Beat the yolks of 
eight eggs; dilute with a little cold broth, 
mix and add a little hot broth; mix 
again, then stir into the hot liquid; 
continue to stir until the mixture 
thickens. Serve at once in bouillon 
cups, with toasted crackers. This may 
be made with less yolks. It is most 
frequently served when a large quantity 



449 



450 



THE BOSTON COOKING-SCHOOL MAGAZINE 



of nourishment is needed in a con- 
centrated form It may serve as the 
main dish at luncheon, but would 
not be suitable at dinner before a 
meat course. 




OYSTERS. LANSDALE 

Oysters, Lansdale (The Caterer) 

Select a large firm mushroom, peel 
and trim, leaving the stalk intact. 
Cook in clarified butter with the stem 
up. Put fresh-opened oysters into the 
same butter and let saute until the 
edges curl on one side; turn and saute 
a moment on the other side. While 
the mushroom and oysters are cook- 
ing, broil a thick slice of tomato, set 
the tomato on an egg shirring dish, 
sprinkle it with salt and pepper and 
drop on several bits of butter. Set 
the mushroom, stalk upwards, on the 
tomato and dispose the oysters on 
the mushroom around the stem. Sea- 



son to taste. Cover with a glass 
bell. The shirrer and bell should both 
be well heated. Serve at once. 

Finnan Haddie, Dinner Style 

Put the thick half of a finnan haddie 
over the fire in cold water and let 
heat slowly to the boiling point; draw 
to a cooler part of the range and let 
stand half an hour; the water should 
not boil during this time. Remove 
the fish from the water and take out 
the bone. Set the fish in a narrow 
earthen dish suitable for the oven 
and the table. While the fish is over 
the fire, make ready six or eight potatoes 
of the same size; steam or boil these, 
sprinkle with salt and let dry off, 
then set them in the dish around 
the fish, as a border; pour in a cup 
of cream, fleck the potatoes with paprika 
and dot the fish with a few bits of 
butter. Place the dish in a moderate 
oven. Serve in five or six minutes. 

Boiled Fresh Fish, with Oysters 

Have a fresh fish carefully cleaned. 
Do not retain head or tail. Set on 
a fish sheet or a piece of buttered tin 
in a receptacle of sufficient length 
to have the fish lie fiat; pour in a pint, 
each, of lukewarm broth (white) and 
water, a teaspoonful of salt and the 
juice of half a lemon; cover and let 
heat to the boiling point; let boil three 
minutes, then draw to a cooler part 




BOILED FISH, WITH POTATO BALLS 



SEASONABLE RECIPES 



451 



of the range to simmer until the fish fourths an inch wide. Have ready 
separates easily from the bones. The from a half pint to a pint of fresh 
time will depend on the thickness of oysters, heated to the boiling point 



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OYSTEIl OMELET 



the fish. When done slide the fish, 
nicely drained, from the tin to a serv- 
ing dish, remove the skin from the 
upper side, brush over the flesh with 
a little beef extract and sprinkle with 
fine-chopped parsley or sifted yolks 
of hard-cooked eggs. Or, use both 
parsley and yolk of egg, alternately, 
putting them on in bands across the 
fish. Have the bands about three- 



and drained; set the oysters in groups 
around the fish. Make a sauce of 
one-fourth a cup, each, of butter and 
flour, half a teaspoonful, each, of salt 
and paprika, and the oyster broth 
with enough of the liquid in which 
the fish was cooked to make* one pint 
in all. When the sauce boils, remove 
to a cooler place and beat in three 
teaspoonfuls of butter, creamed and 




BEEF FROM THE "CHUCK" FOR POT ROAST 



452 



THE BOSTON COOKING-SCHOOL MAGAZINE 



mixed with two egg-yolks. Pour over (no oysters) or part sauce and part 
the oysters around the fish. Serve water and a generous one-fourth a 
with plain boiled potatoes. teaspoonful, each, of salt and pepper; 




CHICKEN PILAU. TURKISH STYLE (See Page 460; 



Oyster Omelet 

Pour one-third a cup of cold water 
over half a pint of oysters, and examine 
them, one by one, to remove bits of 
shell if present ; strain the water through 
cheese cloth, heat to the boiling point, 
add the oysters and heat the whole 
to the boiling point. Drain off the 
liquid and keep the oysters hot. Melt 
two tablespoonfuls of butter; in it 
cook two tablespoonfuls and a half 
of flour, and one-fourth a teaspoonful, 
each, of salt and paprika; stir until 
boiling, then add the oyster liquor 
with cream to make one cup in all; 
add the oysters and set over hot water. 
Beat the yolks of four eggs until light, 
also beat the whites dry. To the yolks 
add four tablespoonfuls of the sauce 



mix and turn over the whites; fold 
the two mixtures together. Have ready 
a tablespoonful of butter melted in 
a hot omelet pan; tiu"n the pan to 
butter it evenly, then pour in the 
egg-mixture; let stand a moment 
to set the egg on the bottom, then 
move to the oven — which shoiild not 
be very hot. When a knife cut down 
into the omelet comes out without 
uncooked egg upon it, score the ome- 
let at right angles to the handle of 
the pan; set a few oysters with sauce 
on one half, fold the other half over 
and turn on to a hot dish; pour the 
rest of the oysters and the sauce around 
the omelet and serve at once. 

Deerfoot Sausage, Burbank (The 
Caterer) 




VENISON. WITH SPROUTS AND CHESTNUT PUREE 



SEASONABLE RECIPES 



453 



Select rather large potatoes of uni- 
form size; pare and with an apple corer 
cut an opening through them, length- 
wise of the potato. With a fork, 
prick as many small Deerfoot sausage 
as there are potatoes; pour boiling 
water over them, let simmer six of 
eight minutes, then drain and dis- 
pose them in the potatoes, one in each. 
Let the potatoes bake until done. 
Serve at once, with strips of broiled 
bacon and fried onions as a luncheon 
dish. 

Pot Roast of Beef 

Four or five pounds of beef, in a 
thick piece, from the chuck, the vein 
or the round should be selected for 
this dish. Many prefer meat from 
the vein or round as it is solid flesh, 
but a piece from the chuck, as fat 
alternates with lean meat, will be 
quite as satisfactory. Roll the meat 
on three sides in flour. Have ready 
some hot fat in a frying pan; this 
may be fat from suet marrow, or salt 
pork or the top of a saucepan of soup. 
Brown the meat in the fat on one side, 
then turn and brown the other sides, 
one after another. An onion cut in 
rings may be cooked in the fat until 
yellowed and removed before the meat 
is set to brown. When the meat is 
well browned, set it into an iron or 
some other heavy saucepan; add about 
one cup of boiling water and let cook 




CERMAINE SALAD 



about six hours at a gentle simmer; 
add boiling water as needed and ttim 
the meat occasionally. When the meat 
is tender, remove to a serving dish 
and thicken the liquid with two table- 
spoonfuls of flour smoothed in a little 
cold water. Season the sauce with 
salt and pepper. Serve, at the same 
time potatoes and any of the winter 
vegetables. 

Venison, with Sprouts and Chest- 
nut Puree 

Have ready some' rounds of venison 
about an inch thick, cut from the 
fillet under the rump and broiled as 
any steak; also pipe some chest- 
nut puree on a serving dish, set the 
venison above and the sprouts at 
the ends of the dish. Pour Madeira 
sauce with slices of venison or beef 
marrow over the meat, or serve celery 
with Madeira sauce and marrow at 
the same time. 




BRUSSELS SPROUTS. WITH TOAST POINTS 



454 



THE BOSTON COOKING-SCHOOL MAGAZINE 



Puree of Chestnuts 

Cut a half-inch sHt in one side of 
the chestnut shells; let cook in boil- 
ing water two minutes, drain and 
dry. To each pint of nuts add a 
teaspoonful of butter or oil and stir 
and shake in the oven three or four 
minutes; then inserting the point of 
a knife in the slit made in the shell 
before cooking, remove shell and skin 
together. Keep the nuts covered while 
shelling is in process — to accelerate 
the work. Stew the shelled and blanched 
nuts very gently in consomme until 
tender. Press the nuts through a ricer 
or sieve, add cream, salt, pepper and 
butter, beat thoroughly, over the fire, 
then pipe, as above, on a hot plate. 



to a hot dish, sprinkle with fine-chop- 
ped parsley and add a few toast-points. 
Dip the pointed edges of the toast in 
beaten white of egg and then in fine- 
chopped parsley. Any sprouts left over 
will make a good salad. 

Celery, with Beef Marrow 

Allow one head of celery for each 
person to be served ; pare the root neatly 
(that celery is best the roots of which 
have not been pierced with nails) ; trim 
off the rough green stalks; wash in sev- 
eral waters to remove all earth; cut 
all the heads to the same length; cover 
with boiling water, and let boil five 
minutes, then drain and let dry on a 
cloth a few minutes; set the heads into 
a dish where they will lie flat, add salt, 




SARDINE SANDWICHES, WITH CANAPES 



Whole cooked chestnuts are often served 
with sprouts in place of the puree. 

Brussels Sprouts 

Free the sprouts of imperfect leaves, 
cover with cold water and let stand 
several hours to become crisp. Drain 
and set to cook in boiling water, slightly 
salted. Cook until tender; often they 
will cook in fifteen minutes, but some- 
times considerably more time is required. 
Drain, add a generous piece of butter, 
a dash of salt and paprika and shake 
over the fire until the butter is evenly 
mixed through the sprouts. Turn on 



a piece of green or red pepper, a table- 
spoonful of butter and white broth to 
cover; let simmer about one hour or 
until tender. For six heads cut four 
ounces of marrow from a beef bone 
(hind shin) in half-inch slices, let soak 
in cold water, drain, cover with boiling 
water and let simnier one minute, 
drain and it is ready. Pour Madeira 
sauce over the celery and set the marrow 
above. 

Madeira Sauce 

Brown four tablespoonfuls of clar- 
fied butter or olive oil, add five table- 



SEASONABLE RECIPES 



455 




CREAM CHEESE SANDWICHES, WITH CANAPES 



Spoonfuls of flour and cook till frothy; 
then add one cup of rich, highly-flavored 
brown stock and half a cup of tomato 
puree and stir until boiling; add one 
tablespoonful of Worcestershire or other 
appropriate sauce, a dash of paprika 
and two or three tablespoonfuls of 
wine; let boil two minutes. 

Sardine or Anchovy Sandwiches 

Pound the flesh of the fish in a wood- 
en bowl until smoth; if convenient add 
the sifted yolks of two or more hard- 
cooked eggs and again pound until 
smooth; season with paprika, salt if 
needed, and press through a sieve; add 
chopped pimientos and truffles. Have 
ready one-fourth the measure of rich 
cream; beat this stiff and fold into the 
fish-mixture; add salt and pepper as 
needed and use as a sandwich filHns:. 



Garnish the plate of sandwiches with 
three or four canapes or open sand- 
wiches. For these toast the halves of 
Boston or Hub crackers; when cold 
spread with the fish-mixture, rounding 
it slightly to a dome shape ; make smooth 
with a silver knife, and draw the knife 
through the center of the surface to 
make a design; fill this with chopped 
truffles and set a few bits of pimiento 
on the edge. 

Cream Cheese Sandwiches 

Mash Neuchatel or Philadelphia 
cream cheese to a smoth paste and 
fold into it enough stiff-beaten cream 
to make a mixture that will flow easily 
through a pastry bag and tube. Spread 
noisette bread (entire-wheat bread made 
with whole filberts) with creamed butter 
and then with the cheese, set one or two 





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ii 





NEAPOLITAN SALAD 



456 



THE BOSTON COOKING-SCHOOL MAGAZINE 



preserved strawberries or bar-le-duc 
currants on the cheese and cover with 




FROZEN APRICOTS 

a second piece of bread, spread lightly 
with butter and the cheese-mixture. 
Garnish the plate of sandwiches with 
three or four open sandwiches. To 
make these, pipe a ring of the cheese 
mixture on toasted halves of Boston 
crackers, and set a strawberry or cur- 
rant in the center and at each side. 

Germaine Salad 

Set half a small head of Romaine on 
an individual plate; on it dispose a 
small tomato cut in halves; between 



the tomato dispose about two dozen 
Julienne shreds of cooked beet; pour 
over about a tablespoonful and a half 
of French dressing, seasoned with a 
few drops of onion juice, and sprinkle 
over the whole a little hard-cooked yolk 
of egg (sifted) and fine-chopped parsley. 

Neapolitan Salad 

Cut choice tender stalks of celery 
in short Julienne strips. Scald a green 
pepper in boiling water, remove at once 
and rub with a towel, then cut into 
shreds the size of the celery. Rinse 
canned pimientos in cold water,wipe 
dry and cut in the same style as the 
celery and pepper. Take about equal 
measures of the three ingredients. Mix 
with either French or mayonnaise dress- 
ing. Add a tablespoonful of Worces- 
tershire or other sauce and additional 
seasoning if desired. Serve in nests 
of lettuce leaves. Mixed with French 
dressing, serve with meats; with may- 
onnaise, serve with bread (and butter?) 
as the main dish at luncheon or supper. 
Olives may be used in place of the 
green pepper. 

Neapolitan Sandwiches 

Chop, fine, tender crisp celery stalks 
green pepper and pimiento (canned) 
in equal proportions. Mix with may- 
onnaise dressing and use to spread 




VANILLA CHESTNUT PRESERVE 



SEASONABLE RECIPES 



457 



bread made ready for sandwiches. 
Do not spread the mixture quite to the 
edge of the bread, that the sandwiches 
may be handled without soiUng gloves. 
Rinse the pimientos in cold water and 
dry on a cloth before chopping. Chop 
each article separately that the colors 
may be distinct. 

Maraschino Jelly 
(Janet Hammer) 
Soak one-fourth a package of gela- 
tine in half a cup of cold water, and 
dissolve in one cup of boiling water; 
then add a pink-colored tablet, crushed, 
and one-fourth a cup of sugar and stir 
until the sugar is dissolved When cooled 
a little add a small-sized bottle of mar- 
aschino cherries, cut in halves, and half 
a cup of juice from the bottle. Take 
out half a cup of the liquid to use, when 
cold, to decorate the dish; turn the rest 
into a mold and set on ice. When 
ready to serve garnish with half a cup 
of cream, beaten stiff, and the half 
cup of jelly cut in cubes. 

Macaroon Ice Cream, with Straw- 
berries 

Into a quart of any variety of ice- 
cream stir two dozen macraoons, dried 
in the oven, rolled and sifted if necessar}^ 
Pack in a mold and bury in crushed 
ice and salt. Use one measure of salt 
to three or four measures of ice. When 
unmolded pour over Sunshine or . other 
preser\^ed strawberries. 

Frozen Apricots 

Remove the skins from the apricots 
in a can, cut the flesh in very small 
pieces, add the syrup from the can, 
two cups of sugar and one quart of cold 
water; stir until the sugar is dissolved, 
then freeze as usual. Serve in glasses, 
with a bit of whipped cream above; 
sprinkle the cream with fine-chopped 
pistachio nuts. 

Dried Apricot Souffle 
Wash half a pound of dried apricots. 



drain, cover ^vdth cold water and, after 
some hours or the next day, cook until 
tender and the water nearly evaporates. 
Reserve half a cup of this puree for 
a sauce. Beat the whites of five eggs 
dry; gradually beat in half a cup of 
sugar and the apricot puree. Turn 
the mixture into a pudding dish, but- 
tered and dredged with granulated 
sugar, and let cook until firm in the 
center and well puffed-up. Cook on 
many folds of paper in a dish with 
boiling water around. Serve hot with 
the half -cup of puree folded into a cup of 
cream and half a cup of sugar, beaten firm. 

Vanilla Chestnut Preserve 

Shell and blanch the chestnuts in the 
same manner as indicated in Puree of 
Chestnuts, on another page of this issue. 
Let the chestnuts simmer in boiling 
water until tender. If cooked rapidly 
they will be broken. Take the weight 
of the chestnuts in sugar and dissolve 
in half the measure of w^ater; add a 
few drops of lemon juice to break the 
grain of the syrup. Let the chestnuts 
simmer in the syrup till they look as if 
the syrup had penetrated through them ; 
add a teaspoonful of vanilla extract for 
each pint of syrup ; store in fruit jars. 

Hot Cheese Cutlets 

Scald one cup and a half of milk in 
a double-boiler, stir one-fourth a cup, 
each, of flour and cornstarch, one-fourth 
a teaspoonful, each, of paprika and 
mustard, and one-half a teaspoonful of 
salt with half a cup of cold milk, then 
cook in the hot milk, stirring until the 
mixture thickens, fifteen minutes. Beat 
three tablespoonfuls of butter to a 
cream, beat in two egg-yolks, two table- 
spoonfuls of fine-chopped truffles, and 
one cup of cheese in small (less than 
half an inch) cubes. Turn into a but- 
tered pan to make a sheet about half an 
inch thick. When cold stamp into cut- 
let shapes with a tin cutter, egg-and- 
bread crumb and fry in [deep fat. 
Serve with a green salad. 



Menus for Card Parties and Teas 



CARD PARTIES 

I. (3 courses) 

Oyster Croquettes, Sauce Tartare 
Parker House Rolls 
Lettuce, Grapefruit, White Grape-and-Cherry Salad 
(French dressing with lemon juice) 
Toasted Crackers 
Cheese Balls 
Coffee 

H. 

Mexican Rabbit from Chafing Dish 

Olives Celery 

Vanilla Ice Cream in Cups, with Caramel Sauce and Chopped Nuts 

Coffee 

III. 

Chicken a la King from Chafing Dish 
Shamrock Rolls Neapolitan Salad 

Fruit Cup 
( pineapple sherbet above fresh and canned fruit) 
Assorted Cake 
Cocoa Whipped Cream 

IV. 

Cheese Croquettes 

Fin de Siecle Salad 

Graham Bread and Butter Sandwiches 

Coffee 

Grape Juice Punch 

(an hour after luncheon) 

^ ^ ^ 

TEAS 
I. 

Anchovy Sandwiches 

(Anchovy Canapes as decoration) 

Cream Cheese and Bar-le-duc Sandwiches 

(Canapes as decoration) 

German Crisps 

Macaroons 

Vanilla Jumbles 

Small Slices Black Fruit Cake 

Tea 

Sliced Candied Cherries and Pineapple 

II. 

Neapolitan Sandwiches 

Sauce Tartare Sandwiches 

Noisette Bread-and-Marmalade Sandwiches 

Lady Finger-and-Whipped Cream Sandwiches 

Orange Turkish Paste Mint Turkish Paste 

'lea 
(orange and lemon slices) 
Cocoa with Marshmallows 

458 



Balanced Menus for One Week in January 



Breakfast 

Cereal, Thin Cream 

Fruit-and-Nut Rolls 

Coffee Cocoa 

Dinner 

Pot Roast of Beef 

Plain Boiled Potatoes 

Brussels Sprouts, Buttered 

Squash 

Celery, Pimiento-and-Green Pepper Salad 

Dried Apricot Souffle 

Whipped Cream and Apricot Sauce 

Half Cups of ColTee 

Supper 

Sardine Sandwiches 

Toasted Muffins 

Canned Fruit Cookies 

Cocoa with Marshmallows 



Breakfast 

Cereal, Thin Cream 

Broiled Bacon 

White Hashed Potatoes 

Doughnuts Grapefruit Marmalade 

Coffee Cocoa 

Dinner 

Fricassee of Fowl 

Candied Sweet Potatoes 

Celery with Marrow (beef) 

Prunes Stuffed with Nuts, Whipped Cream 

Half Cups of Coffee 

Supper 

Cream of Celery Soup 

Browned Crackers 

Small Graham Cracker Cakes 

Canned P^ruit 

Tea 



Breakfast 

Cereal, with Hot Dates, Thin Cream 
Sausage Creamed Potatoes 

Buckwheat Griddle Cakes Dry Toast 
Coffee Cocoa 

Dinner 

Cream of Celery Soup 

Cottage Pie (pot roast of beef) 

Cold Brussels Sprouts, French Dressing 

Buttered Parsnips 

Dried Apricot or Apple Pie 

Cottage Cheese 

Half Cups of Coffee 

Supper 

Hot Cornmeal Muffins 

Stewed Prunes 

Ginger Cakes Tea 



Breakfast 

Oranges 

Corned Beef Hash 

Pickled Beets (canned beets) 

Cereal Griddle Cakes 

Coffee Honey Syrup Cocoa 

Dinner 

Chicken-and-Tomato Bouillon 

Breaded Lamb Chops, Baked 

Baked Sweet Potatoes 

Brussels Sprouts. Buttered 

Cottage Pudding Baked in Muffin Pan 

Creamy Sauce Half Cups Coffee 

Supper 

Chicken-and-Rice Croquettes 

Canned Peas, with Carrot Shreds 

Yeast Sally I unn 
Stewed Apricots (dried) Tea 



Breakfast 

Cereal, Thin Cream 

Oysters Fried in Batter 

Yeast Rolls (reheated) 

Coffee Cocoa 

Dinner 

Roast Shoulder of Young Pig 

Apples Baked in Bean Pot 

Mashed Turnips Mashed Potatoes 

Cabbage Salad or Sauer Krout 

Poor Man's Rice Pudding 

Half Cups of Coffee 

Supper 

Scalloped Tomatoes 

Baking Powder Biscuit 

Date-and-Walnut Cake 

Cocoa Tea 



Breakfast 

Broiled Salt Mackerel 

Creamed Potatoes 

Fried Mush 

Coffee Graham Bread Cocoa 

Dinner 

Boiled Fresh Fish, Oyster Sauce 

Boiled Potatoes 

Neapolitan Salad 

(pimiento, green oepper, celery) 

Cranberry Pie 

Half Cups Coffee 

Supper 

Cheese Custard with Pimientos 

Whole Wheat Biscuit 

Cookies Hot Apple Sauce Tea 



Breakfast Dinner 

Baltimore Samp, Maple Syrup, Cream Tomato Soup 
Creamed Corned Beef Hamburg Steak 

(flav'ored with onion and celery) Creamed Turnips 
French Fried Potatoes Mashed Potato 



Coffee 



French Bread 



Supper 

Boston Bakctl Beans, Tomato Catsup 
Boston Brown Broad 
I'Vench Bread 
Cabl)age Salad 



Dates Stuffed with Nuts and Fondant Boiled Rice 



Cocoa 



Half Cups Coffee 
459 



Stewed Prune: 



Tea 




Preparation in Detail of the Meals of One Day 

Family of Two Adults and Two Children 

By Janet M. Hill 



MONDAY 

Breakfast 

Sausage Cakes, Fried Bananas 

Baked Potato Cakes 

Cream of Wheat Mush, Fried 

Dry Toast 

Cornmeal Muffins 

Coffee Cocoa 

Dinner 

Chicken Pilau, Turkish Style 

Cranberry Sauce 

Boiled Onions, Buttered 

Squash Pie 

Coffee 

Supper 

Cream of Celery Soup 

Browned Crackers 

Salad of Dried Lima Beans 

Graham Bread and Butter 

Honey Cookies 

Tea 

Many of the dishes for the meals 
to-day (Monday) are prepared from 
the food left over on Sunday (See 
November issue) . We will suppose that 
a gas stove is used in preparing the 
meals. When coal is the fuel, unless 
the stove responds very quickly to the 
opening of drafts, the oven will heat 
very slowl}^ and muffins can not be 
attempted save on Sunda}-. 

First of all, set the sauage cakes in a 
fr3ring pan with boiling water; let the 
water simmer gently about ten minutes, 
— then drain off the water and set the 
sausage into the oven. Shape the left- 
over mashed potato into fiat round 



cakes. 

On Sunday night, sift the dry in- 
gredients for the muffins into a bowl, 
then, as far as possible, collect the 
utensils and other ingredients needed 
for the muffins, setting the iron muffin 
pan into the oven, that it may be hot 
when the mixtiire is ready. Use the 
recipe given for Graham Muffins, on 
page, 314, of the November number o'f 
the magazine, substituting corn meal, 
yellow or white, for the Graham flour; 
or, if a richer muffin is washed, take the 
recipe given on page, 392, of the December 
magazine. When the muffin-mixture 
is ready, remove the pan from the oven 
to the top of the range, rub the inside 
thoroughly with fat, put in the mix- 
ture and quickly set into the oven. 
The muffins should be baked in from 
twent}^ to twenty-five minutes. At 
the same time let the mashed potato 
cakes, set on a buttered pan, with a 
bit of butter above, bake till lightly 
colored. 

Cut the mush, set aside on Sunday 
in an empty baking powder can, into 
rather thin slices, sift a little flour on 
a plate and in this put the slices of 
mush, first on one side and then on the 
other; turn a little fat from the sausage 
into a frying pan, put in the mush and 
let fry on one side, then turn to fry the 
other side. Be very careful not to 



460 



THREE MEALS A DAY 



461 



Overheat the fat. It is only by giving 
thought to the matter that one acquires 
the habit of using a frying pan hygien- 
ically. If smoke fills the room, discard 
the mush, or the sausage or whatever 
article has been cooked in the fat, 
occasioning the smoke; for it were 
better to lose that part of the break- 
fast than to run the risk of an attack 
of dyspepsia. While these things are 
cooking, set the bread to toast in the 
lower oven. Only one cook in a 
hundred makes toast properly, yet 
half of those ninety-nine cooks satisfy 
the people for whom the toast is made, 
because soft dough inside and a thin 
shell of crispness outside is what is 
desired. This, however, is not toast, 
properly speaking. Such toast may do 
for well people, if they chew it long 
enough, but is not to be given to children 
or to persons of weak digestion. 

Toast, supposedly, is made for people 
who eat too much starch or who do not 
easily digest the starch in bread. By 
a process of long, slow cooking this 
starch is changed to sweet substances, 
then the final browning in high heat 
caramelizes, as it were, these sweet 
substances and gives a sweet tasting 
bit of predigested food. Such pre- 
digested food is valuable for one ill 
or convalescent, when the digestive 
fluids in the mouth do not flow freely; 
we will all recall that starchy foods are 
digested in the mouth. 

Peel the bananas, scrape to remove all 
coarse threads, then cut in halves cross- 
wise, and these pieces lengthwise. Pat 
these foiu: pieces of each banana in 
flour and set to cook in the pan from 
which the sausage has been taken. 
As soon as the pieces are browned 
delicately on one side, turn to brown 
the other side. Set these around the 
sausage in the serving dish and serve 
both with the mush. Put milk for the 
graham bread to scald in a double 
boiler. 

After breakfast has been cleared 
away, set a cup of dried Lima beans to 



soak in cold water; mix the Graham 
bread, using one whole yeast cake; 
pick the meat from the pieces of chicken, 
left over, cover the bones with cold 
water, add a few celery leaves and stalks, 
an onion, cut in slices, and three sprigs 
of parsley and set to simmer for broth. 
Peel the onions and cover them with 
cold water. Pour cold water (about 
a quart) over half a cup of rice, stir 
with a fork while bringing the water 
quickly to the boiling point, let boil 
two minutes, drain on a sieve, pour on 
cold water, and when again drained, 
add three tablespoonfuls of butter and 
stir over the fire until the rice has 
taken up the butter; add one cup and 
a half of hot chicken broth (left over) 
and half a cup of tomato puree, an 
onion into which two cloves have been 
pushed, three sprigs of parsley, half a 
teaspoonful of salt and one-fourth a 
teaspoonful of paprika, and let cook 
over boiling water, until the rice is 
tender. Do not stir but keep the 
grains whole. Pick out the onion and 
parsley. While the rice is cooking, set 
an egg Over the fire in boiling water, 
let stand over the fire (without boiling) 
ten minutes, then reheat the water to 
the boiling point and let l)oil one minute ; 
at once remove the egg to cold water to 
chill, then remove the shell and cut the 
egg in slices about one-fourth an inch 
thick. Butter a tin mold that holds 
rather less than a quart (about three 
cups), fit a paper in the bottom of the 
mold and butter it thoroughly; on this 
set the slices of egg in regular order or 
pattern; above the egg, spread a layer 
of the rice, then a layer of pieces of 
chicken; season the chicken with a dash, 
of salt and pepper and continue the 
layers, until all are used, having the 
last layer rice. Press the mixture into 
the mold; set the mold on many folds 
of paper in a pan. Twenty minutes 
before dinner is to be served, pour 
boiling water around the mold, set the 
whole into the oven and let cook without 
boiling the water. When ready to 



462 



THE BOSTON COOKING-SCHOOL MAGAZINE 



serve pour a cup of tomato sauce around 
the pilau, unmolded on a dish. For 
the tomato sauce, melt two table- 
spoonfuls of butter, add two table- 
spoonfuls of flour and one- fourth a 
teaspoonful, each, of salt and pepper 
and let cook until frothy; then add 
half a cup of tomato puree and half a 
cup of the broth made from the bones, 
etc.; stir until boiling. If fat rises to 
the top of the sauce, remove it with 
tissue or blotting paper. If the rice be 
properly cooked, the pilau T^-ill un- 
mold in good shape; it will taste just 
as good, if the shape be not retained. 
The first thing after breakfast is 
cleared away, prepare the squash pie: 
for the filling use the recipe given, in 
November, for the little pumpkin pies. 
Lightly flour the board, turn the paste 
(left over) with a knife in the flour, 
then knead lighth^ and roll into a round 
tliree-fourths of an inch larger, on all 
sides, than the plate; lay the paste 
even on the plate, then fold the edge 
backward just to meet the plate, all 
around. Flute this double thickness 
of paste wdth the thumb and fore- 
linger and press each fluting down 
upon the edge of the plate. While 
fluting the pastr}^ lift it, here and there, 
where needed, to let out the air below. 
Leave no large bubble of air bet\;\^een 
paste and plate. Put the pie into a hot 



oven and after ten minutes, lower the 
heat. 

Sherman says that, "imder favorable 
conditions the growth of children may 
be such as to call for a conversion of 
thirty to forty per cent of the food 
protein into body material and that 
through the whole of infancy and early 
childhood it is wise to use milk as the 
main source of protein." Also, accord- 
ing to Herter, ''many cases of arrested 
development in infancy may be due 
to an insufficient assimiliation of cal- 
ciimi from the food. This deficiency 
in the amount assimilated may be due 
to defective digestion or to a diet in- 
adequate in calcium content.'" Taking 
into consideration the foregoing items, 
the use of the remnants of celery — 
calcium is present in fair proportion in 
celery, and milk is especially rich in 
calcium — in a cream of celery soup 
would seem the part of wisdom. Care 
should be exercised in washing the 
celery, for the water in w^hich it is cooked 
as w^ell as the sifted pulp should be 
used in the soup. Stir the flour to be 
used in thickening with cold milk, then 
cook twenty minutes in the rest of the 
milk, heated in a double boiler; an 
onion may be scalded in the milk for 
additional flavor. Cook the Lima beans 
at a gentle simmer that the shape be 
retained. 



Enchantment 



A scarlet flash in the purple sky, 
Like a red flamingo's ^^ing; 
And a thistledown puff, on the pine's rough coat, 
Wliere the snow's white fingers cling. 

A diamond dust o'er the stubble field 
And the stream holds a mirror clear, 

Wnile princelings in ermine their jewelled swords 
sheathe 
As into its crystal they peer. 



A tang of frost in the bracing air, 
And the holly's red necklet gleams 

WTiile winds sweep the leaves in a little brown 
drift, 
O'er the bed where a violet dreams. 

An amber rift in the sapphire sk>% 
And the golden sun flashes through, 

While deep in my heart blooms a red, red rose, 
That I cherish there, love, for you. 

Agnes Lochkart Hughes 



The Big Four 

By Eleanor Robbins Wilson 



UNDER the sharp proddings 
of our present day able statis- 
ticians the American populace 
is rousing from its Rip Van Winkle 
slumbers, and the charges hurled at 
this erstwhile indifferent body are indeed 
sufficient to make one "sit up and take 
notice." Far and near rings the accu- 
sation of race deterioration, backed up 
by proof of a gradual shrinkage in the 
height of our adult men, accompanied 
by a corresponding loss of weight. No 
less an authority than the United 
States Census Bureau gives the black 
and white evidence that, while we have 
learned to cope with acute maladies, 
our chronic maladies are on the increase. 
Our death rate is increasing and, to 
further augment the seriousness of the 
situation, our birth rate is decreasing, 
till like Great Britain we are fast ncar- 
ing the point where our population will 
be stationary. All of which gives foun- 
dation to the alarming charge recently 
made by a professor of entomology 
in the University of California, who 
points out a strange analogy between 
the human race and bees, claiming that 
the increasing number of women, who 
have lost both the instinct and capacity 
for motherhood, are developing a neuter 
type corresponding to the worker-class 
of bees and ants. And that is not all. 
We have in our midst a crop of mental 
defectives, Mr. Statistician again com- 
ing to the front with figures to show 
that they now constitute one per cent 
of our total population. The over- 
whelming result of which is that our 
schools are becoming filled with de- 
fective children, digressing from normal, 
with a long list of ailments, varying 
from flat feet to adenoids. In short, 
they would have us believe that we 
are on the way to utter demoralization. 
But we are not. It is merely the dark- 



ness preceding the dawn, and the usher 
ing in of the new day is the task of those 
special messengers of light that I feel 
warranted in characterizing as the Big 
Four. 

First and foremost of these is the 
Doctor, the new type of doctor, weaned 
from the fallacy of overmuch drugging 
so completely that he openly forsakes 
the ranks of curative medicine for the 
steadily growing cause of preventive 
medical science. The man with the 
welfare of humanity so near at heart 
that he frequently turns his back on 
palliative remedies to tell the lay public 
that the building of the nation's health 
lies in their own hands. 

Already is this being evinced in the 
wide-spread growth of eugenics, the 
increasing number of "better baby" 
shows, and the opening of bureaus for 
instruction in body-building. 

Stamping its hearty approval in 
this matter. Harvard University has 
lately cstabhshed a chair of preventive 
medicine and hygiene, and is giving 
degrees of "doctor of public health." 
And this year the Marshall County 
Fair, held at Marshalltown, Iowa, added 
a unique feature, in this respect. This 
fair has long been famed as one of the 
best stock fairs in the countr3\ This 
last season they established a Public 
Health Division, and, just as this organ- 
ization has brought its live stock to 
the highest state of cultivation, it 
hopes to educate the country to raise 
the right kind of people. Every day 
during the fair there were lectures by 
physicians, giving health instruction to 
the people, and in prominent places 
were exhibited health placards and 
maxims for daily living. This created 
so much enthusiasm that a county 
conference in health was organized, 
with delegates consisting of every health 



463 



464 



THE BOSTON COOKING-SCHOOL MAGAZINE 



officer, every school director, and a 
representative from every organization 
in the country. This was sujjported 
by the heart}^ co-operation of the 
County Medical Association, and, as 
a result, a permanent Health Associa- 
tion is on foot whose influence will be 
far reaching. 

Such are a few of the welcoming rays 
foretelling the approach of the new 
physician, — a patcher of souls as well 
as mender of bodies, — a psychologist 
who knows that the roots of disease 
run deep. He will be a man, perforce, 
openly honest enough to acknowledge 
the limitations of the pill, sufficiently 
wise to include the mental factor in 
his curative principles, and, best of 
all, so sane and far seeing as to preach 
the gospel of right living. 

He will be most helpfully seconded 
in his work by the honest Chemist; 
a man equally fearless in exposing the 
harmful shams and substitutes of food 
adulterators, and the insidious havoc 
worked by patent medicine impostors. 
Through his instrumentality we shall 
learn all the evils of cold storage, the 
truth of impure milk, misbranded food- 
stuffs, short weights, dirty foods, in- 
jmous preservatives, and dangerous 
drugs, whereby sanitary legislation will 
receive an undreamed-of impetus and 
our piu'e food and drug laws will not 
only be passed but enforced. Briefly 
summarized, it means a nation-wide 
attack of Wileyitis, and the sooner we 
are exposed to it the better. 

Thus, primarily, must we learn to be 
healthy animals, and, secondly, must 
we be sustained by pure food. And 
in the new order of things will Doctor 
and Chemist find their stanchest ally 
to be the Moving Picture. For through 
this medium lies the desired educa- 
tive means of graphically displaying 
the methods and effects of food con- 
tamination and adulterations, the wreck- 
ing results of alcoholism, drug addic- 
tions, etc. And here, likewise, may be 
driven home with indelible impression. 



the golden rewards of right living, 
up-to-date methods of farming and 
dairying, the proper care of foods 
in the home and market place, lessons 
in wholesome methods of food pre- 
paration, the effect of good habits, 
outdoor sports, including the stim- 
ulating example of fine specimens of 
the human race from prize babies to 
those grown rich in years and wisdom — 
"the masterpieces of life." 

And this leads to the last, but by 
no means least, important, represen- 
tative of this reclaiming quartet — 
the efficient Cook. For without the 
combined assistance of the fourth mem- 
ber of the Big Four, the work of the 
aforesaid trio must be irremediably 
weakened. 

Man may be taught to observe the 
rules of hygienic living, to insure the 
purity of his food supply, and the Film- 
man make him familiar with the proper 
method of its preparation, but an ignor- 
ant, slip-shod cook can completely 
swerve his whole line of march. 

In more unenlightened times the cook 
of a household was looked down upon. 
To-day, the woman versed in domestic 
science receives the homage of intelli- 
gence. As Dr. Lankester warned, "there 
are scientific principles lying at the 
foundation of the Art of Cookery, 
and if you neglect to apply them, — 
if you neglect to educate your cooks in 
them, — you must expect to suffer." 

Gastronomy has become one of the 
fine arts, and, as is daily becoming 
more patent, one of the most indis- 
pensable leaders in the health crusade 
is the qualified cook who is thoroughly 
conversant with food values. 

By the United States government 
reports we are informed that there are 
no less than 15,000,000 physically de- 
fective children in our public schools, 
and the examiners of these pupils are 
not backward in telHng us that the 
majority of them are victims of mal- 
nutrition, the outcome of poor and 
improper feeding on the part of the 



WHEN THE YEAR IS NEW 



465 



parents. 

With such a condition of affairs, it 
is a great wonder that there are not 
more than 1200 institutions in the 
United States offering courses in home 
economics. 

While the final solution of this per- 
plexing problem will undoubtedly lead 
to our emulating the school feeding 
systems of Switzerland, France, Eng- 
land or Germany, in order to remedy 
the condition of those afflicted through 
poverty, a great body of indifferent 
middle class American women might 
speedily help lessen the difficulty by 
learning the essentials of the culinary 
art. Unequivocally, one of the most 
valuable assets of society, at the present 
time, is the woman who, from scientific 
study of nutritive values, understands 
the serving of balanced meals. 



More disease is traceable to wrong 
combinations of foods than the average 
person ever suspects. And altogether 
too frequently the unbalanced ration 
is responsible. 

The man suffering from a complaint 
due to lime starvation condoles with 
the man who has always been a too 
high protein feeder, and yet their variant 
ailments may both be traced to a com- 
mon cause — that of error in diet. 
Reform in this respect will do more 
for each than the doctor. 

And in the good new times, when 
Doctor and Scientist shall have pointed 
out to us the royal road to health, 
we shaU depend more and more for 
guidance on the Culinary Artist, for 
as Brillat-Savarin once stated, "the 
destinv of nations depends upon their 
diet."' 



When the Year Is New 



By Louise E. Dew 



WHEN our grandmothers were 
young it was the day usher- 
ing in the New Year that was 
devoted to social gatherings. Open 
house was kept by everyone, and coy 
and fluttering beUes, wearing side curls 
and voluminous skirts, received the com- 
pliments of the polished men of their 
world. Oddly enough their grandmoth- 
ers had observed the custom a half cen- 
tury before in gowns but a trifle less scant 
and clinging than those worn to-day. 

According to all accounts, their callers 
must have been strong of digestion 
and nerve to remain decorous through- 
out the long round of \'isits, partaking 
of cake and wine offered by each gracious 
hostess. Nor did the day end there. 
When evening came, there was a sub- 
stantial supper to which the intimate 
friends of the family were in\dted. 



followed by a stately dance, presided 
over by a black fiddler, who called the 
figures. Thus was the New Year 
ushered in. 

We do not go into New Year celebra- 
tion on quite such a spacious scale 
in these da^'S, the old custom of New 
Year calling, with its continuous per- 
formance of eating and drinking all 
day long, having quite passed away. 
Instead, hospitality is now usually 
confined to the evening, which leaves 
the day comparatively quiet, so that 
one may rest in preparation for the 
festivities attendant on watching the 
Old Year out and the New Year in. 
People who entertain in a large style 
often give a ball on the last night of 
December; but the watch party need 
not be anything so extensive and elab- 
orate, in order to be successful. A small. 



466 



THE BOSTON COOKING-SCHOOL MAGAZINE 




informal gathering of friends and neigh- 
bors is often more enjoyable, with a 
simple bvit substantial supper served 
late, not only because sitting up to the 
small hours makes people hungry, but 
because it is desirable that the New- 
Year shall come in while the guests are 
at table. 

As the time of waiting before supper 
sometimes passes rather slowly, it is 
a good plan to provide some occupation 
beside dancing to keep people interested. 
It affords amusement to supply each 
person with a pencil and paper, and 
require him to write privately a New 
Year resolution. The resolutions are 
folded separately and mixed in a basket. 



from which everybody present draws 
one, and reads it aloud. As the person 
who draws is supposed to abide by the 
resolution chance allots to him, the 
misfits are sometimes very funny. 

It is a pretty idea to present each 
guest with a little souvenir calendar, 
which may easily be made at home. 
Buy a sheet of red mat-board, not too 
stiff, for ten cents, the kind that is used 
for mounting pictures, and cut from it 
bell shapes, like the illustration, about 
four inches long. The pattern should 
be marked on the wrong side, and 
carefully cut with sharp scissors. On 
the lower part of each bell paste a tiny 
calendar, and put the date in large 
figures above it. Through the top of 
the bell tie a red or green ribbon, and 
you will have a souvenir that will 
remind your friends for a year of the 
pleasant evening they had at its begin- 
ning. 

Old-fashioned caraway seed New Year 
cakes should, of course, be among the 
refreshments, and the date may be put 
on them with red frosting, or little 
candies stuck on with white of eg^,:^; 
or if the cakes are baked at home, it 
may be marked with a line of caraway 
seed. 

If there is no striking clock, somebody 
should be appointed to keep track of 
the time, as the hour approaches, and, 
at midnight, to strike twelve times on a 
small bell. 

When there are more than half-a- 
dozen or so persons invited, supper is 
often served at several small tables 
rather than one large one, and, when 
this is done, it is customary for every- 
body to rise, when the New Year comes 
in, and pass from one table to another, 
offering congratulations and good wishes. 



iiLiijiuiiiMUJJimuuiiJiiiiiiiiiim 




IDEAS tr 
ECONOime3 



Contributions to this department will be gladly received. Accepted items wiil be 
paid for at reasonable rates. 




The Guest Who ''Wants to Help" 

SHE comes rustling blithely into 
the kitchen about an hour before 
luncheon in silken, bewitching morning 
lingerie, just as you are in the very 
midst of the fray — flushed, nervous 
and over-burdened with the hundred 
little and big perplexities known only 
to the mistress of a household who is 
" doing her own work." 

" Now, Cousin Ellen, do let me help 
about lunch — I'd just love to!" she 
gurgles, affectionately. " You mustn't 
make company of me, dear, you know. 
I can always fit right in anywhere, and 
do anything. Just try me! " 

You thank her with a hypocritical 
warmth — a languid seventh smile of 
a seventh smile. Perhaps you are 
performing some especially delicate cul- 
inary operation — dropping oil into your 
mayonnaise, or thickening the cream 
for timbale or ramekin, or straining 
a croquette. 

You are painfully conscious that your 
hair is all at loose ends, your face tense 
and perspiring, and that no detail of 
your faded, most ancient wrapper is 
being lost upon your cool, fragrant, 
faultlessly-groomed guest, who stands 
there smiling and immaculate — every 
puff of her hair shining and symmetrical 
to the ninth degree! 

From your inmost heart you long to 
exclaim " Get out! If you truly want to 
help, leave me alone. Go back to the 
parlor and read, or play the piano, or 



anything else — only let me do my 
work by myself! " 

But the charming little visitor is 
already scurr\4ng about cheerily. " You 
can't stop me. Cousin Ellen! I'm going 
to make you some of my hot biscuit — 
I have the grandest recipe ! So — if 
you'll just bring me the butter and lard 
and rolling-pin — There! I've found 
the flour myself! " and you hear her 
rummaging about in the pantry, peering 
into pails and jars, all the little secrets 
of your entire menage exposed to her 
bright and curious eyes. How you 
shrink inwardly at thought of those 
unwashed dishes, hidden away back 
of the tins on the cupboard shelf! At 
the pantry floor unscoured, and baking 
bowls lying about in unaccustomed 
places (because of unexpected company) . 

** My dear, did you know your onions 
are simply spoiling here? " with a 
gentle forbearance more maddening than 
frank condemnation. " Now, if you 
arranged these things systematically, 
as I do — ". Or, perhaps, she simply 
follows you about, silently observing 
every process, every action, until you 
are nearly on the verge of hysteria. 

" Why, what a queer idea. Cousin 
Ellen! Your ways are all so different 
from mine. Now, I'm sure it would be 
a great saving of your time and strength, 
if you'd try only " etc., etc. Your grim 
silence gives her an opportunity to 
continue, sympathetically: 

" Your silver needs a little polishing, 
dear. Do let me rub it over a bit 



467 



468 



THE BOSTON COOKING-SCHOOL MAGAZINE 



tomorrow! " (You know that she will 
have forgotten all about it by tomorrow, 
but will not fail to report to your 
relatives that " poor Cousin Ellen has 
to let some things go, — a woman 
always slackens a little when the 
children come. But I helped her all 
I could.") 

And, finally, when she overturns that 
fudge-sauce upon her lacey front-breadth 
and with sweet resignation asserts it 
is of no consequence, you are miserably 
conscious that all John's folks will 
promptly learn how she ruined her 
lovely new lingerie preparing luncheon 
for dear Ellen; (as a matter of fact, dear, 
Ellen would have lunched off the 
kitchen table, had she had no guests 
about !) 

If you are a sensible woman you 

will say frankly to this polite (?) "I 

thank you, dear girl, but you will 

help me best by leaving me to my fate — 

ir is impossible for me to work with 

anyone about. I am sure you want to 

conform with the rules of the house — 

there's a dear! You'll find that new 

novel in the library — " and gently and 

firmly close the kitchen door upon your 

officious friend. It is your own fault, 

and you deserve your own humiliation, 

loss of temper and self-respect, if you 

permit even the proverbial inch to this 

especial brand of guest who' is so ready 

to take an ell. l. s. 

^ ^ ^ 

The Salt Cod Dinner 

A STANDBY to the real old New 
Englander, of equal popularity, 
but much less widely known than its 
sister, the boiled dinner, is this original 
Salt Cod meal. 

It came to us direct from a Cape Cod 
Yankee, whose family had practiced it 
for seven good generations, at least. 
Most of us have used it in some form 
or other, — either varying the ingred- 
ients' or the manner of service. The 
latter is decidedly part of the game. 

To prepare for a family of two, one 



would require one-third pound or less 
of salt codfish, four medium-sized 
potatoes, two large beets, two slices 
of salt pork, about two inches square 
and one-half an inch thick, and one cup 
of thin cream sauce. ' Cut the fish in 
-pieces about two-inches square, let 
soak, unless very fresh, and then scald 
successively in three waters. Boil the 
potatoes till mealy, and the beets till 
tender, then skin and slice. Dice the 
salt pork and fry slowly, till there are 
nice, little, light-brown cubes with 
plenty of drippings. Have everything 
ready at the same instant and serve 
as follows, as this materially affects 
the taste of the dinner. 

Our true salt cod devotee will first 
mash' the potato with a fork, then shred 
the fish and mix the two. • Place the 
sliced beets 6n this; dice, and mix the 
three. Then distribute the pork scraps 
and drippings well over the top and 
cover all with a generous portion of 
cream sauce. 

This makes a large serving and one 
may hesitate to commence, but will 
enjoy to the last mouthful. It is most 
truly a " dish " in which the " proof 
of the pudding is in the eating." 

It is easy enough to double or quad- 
ruple the amounts given above, for the 
average or for the large family. It is 
a very simple meal and one that will 
" stay-by " on the winter days. In 
as much as the ingredients for two 
will cost but from twelve to twenty 
cents, according to the locality, it is 
an inexpensive meal to be sure. h. r, 
* * * 

Tarragon 

MANY Americans are afraid of new 
things, or imagine them costly. 
Tarragon is a plant easily grown, when 
once a root is secured from a dealer; 
it is hardy and lives on year after year. 
The leaves are fine in salads, and are 
used for flavoring many other dishes 
just as parsley is, only being careful 
not to use much of it. The Tarragon 



HOME IDEAS AND ECONOMIES 



469 



vinegar, made by infusing the leaves in 
good vinegar, is very desirable for 
salads, and many other dishes; often 
a few drops are added to sauces and 
made dishes. 

Orange Salad 

An orange salad is refreshing and 
nice for the winter months. Peel and 
free from all seeds and inner skins 
some nice tart oranges. Grate in a 
little of the rind, if liked, for a game 
course. Dress with salt, pepper, and 
sprinkle with a little fresh tarragon and 
fine-chopped chives, or shreds of fresh 
onion. Squeeze the juice of one orange 
over, or use French dressing. 

The Glass Shelf 

Glass is an ideal shelfing for a kit- 
chen closet as it can be kept clean 
so easily. If this is too costly, paint the 
shelves white and give a coat of enamel. 
This is easily scrubbed and does away 
with the necessity of papers. 



To prevent curtains, children's cloth- 
ing, etc, from catching fire, add one 
ounce of phosphate of amnomia to each 
gallon of starch used. Immerse goods, 
wring out and when dry they will be 
fire-proof. This treatment is not in- 
jurious and wiU not change the appear- 
ance of white cloth. The same result 
may be obtained by dissolving two 
ounces of alum in a small quantity of 
rinse water. j. j- o'c. 



New Preparations of Fish for Sun- 
• day Night Supper and Lunch- 
eons, or Hors D'Oeuvres for 
Fastidious Spreads 

NOVEL fish prepartions include an- 
chovies put up in glass,with pickles 
and onions. Then too, there are shad 
roes in tin cans. To provide a healthy, 
hungry family with these would hardly 
be advisable, but for epicures it is 
another matter. All kinds of things 



come ready now for quick suppers, 
automobile luncheons and the like. 
The canned shad-roes give those who 
think they never have their share of 
roe at the family table a chance to make 
up for the loss. And the canned fish- 
balls from New England, four or five 
to a can, are a welcome article to the 
bachelor maid who is living in a flat. 
Cod fish, creamed, may not be a luxury, 
but it is a staple, and when one has 
partaken too freely of green food in 
summer, or the digestion is upset, this 
homely dish of the olden time will often 
prove remedial. j. d. c. 



ONE of my pet schemes for defy- 
ing moths is to place all small articles 
in glass fruit jars and seal up tight. 

When straining fruit juices for jelly, 
or any hot liquid, in fact, try pinning 
the jelly bag or straining cloth to, the 
sides of the dish with clothes pins. It 
will stay in place and save both time 
and patience and, perhaps, a burned 
finger. 



When washing very much soiled cloth- 
ing, such as overalls, childrens' rompers, 
work shirts, etc., place the article on the 
wash board and scrub with an ordinary 
scrub brush. The dirt wiU be removed 
^vith ease and less injury to both hands 
and clothes than ordinarilv. i. d. s. 



No Wonder 



Dr. Lyman Abott, at a luncheon at 
the Colony Club in New York, was 
good-humrnedly arguing the suffrage 
question with a prominent suffraget. 

''Now, doctor," said the suffraget, 
"there's one thing you must admit. A 
woman doesn't grow warped and hide- 
bound so quickly as a man. Her mind 
keeps younger, fresher." 

"Well, no wonder," Dr, Abbott re- 
torted. "Look how often she changes 
it!" '• • 






THIS department is for the benefit and free use of our subscribers. Questions relating 
to recipes, and those pertaining to culinary science and domestic economics in general, 
will be cheerfully answered by the editor. Communications for this department must reach us before 
the first of the month preceding that in which the answers are expected to appear. Inletters requesting 
answers by mail, please enclose addressed and stamped envelope. For menus remit $1.00. Address 
queries to Janet M. Hill, Editor. Boston Cooking -School Magazine, 372 Boylston St., Boston, Mass. 



Query 2105. — "Suggest menus for luncheons 
for about twenty business men. Price of 
luncheon to be .50. The fifty cents is not to 
include rent, simply the food and the services 
of the woman preparing it." 

Fifty Cent Luncheons 
I. 

Breaded Lamb Chops, Baked 

Baked Potatoes 

MacuToni, Italian Style 

Celery 

Coffee 



Apple Pie 



Cheese 



VI. 

Small Chicken Pies 

Celery 

Cranberry Jelly 

Tapioca Custard Pudding, Vanilla Sauce 

Toasted Crackers Cheese 

Coffee 

VII. 

Potato Salad 

Cold Baked Ham 

Hot Muffins 

Home Made Mince Pie 

Coffee 



II. 

Swiss Soup 

Veal Cutlets, Pojarski 

Scalloped Tomatoes 

Chocolate Blanc Mange, Cream Sugar 

Tea 

III. 

Tomato Soup 

Fillets of Fish baked with Bread Dressing 

Drawn Butter Sauce 

Home Made Pickles 

Mashed Potatoes 

Buttered Onions 

Lemon Pie 

Coffee 



IV. 

Creamed Celery on Toast; Poached Egg 

Hot Baking Powder Biscuit 

Vanilla Ice Cream, Chocolate Sauce 

Toasted Crackers, Cheese 

Small Cups Coffee 

V. 

Fish or Clam Chowder 

Celery Home Made Pickles 

Crackers 

Apricot Shortcake, Whipped Cream 

Coffee 



VIII. 

Chicken Pilau, Tomato Sauce 

Stewed Dried Lima Beans 

White and Graham Bread and Butter 

Apple Dumplings, Hard and Liquid Sauces 

Coffee 

IX. 

Chicken Gumbo Soup 
Toasted Rolls 

Squash Pie 

Assorted Nuts 

Coffee 

X. 

Ham Timbales, Tomato Sauce 

Cornmeal Muffins 

Graham Bread 

Lettuce-and-Canned Asparagus Salad 

Chocolate Eclairs 

Tea or Coffee 

XL 

Hamburg Roast 

Spaghetti, Italian Style 

Franconia Potatoes 

Chinese Celery 

Fruit Cup 

(Macedoine of fruit, sherbet above) 



Toasted Crackers 



Coffee 



Cheese 



4T0 



QUERIES AND ANSWERS 



471 



XII. 

Sausage or Bacon 

Mashed Potatoes 

Celery 

Cornmeal Muffins 

Baked Apples, Cream 

Cheese 

Coffee 

XIII. (Feb.) 

Half Grapefruit 

Oyster Omelet 

Parker House Rolls 

Plum Pudding 

Hard and Liquid Sauces 

Coffee 

XIV. 

Chicken Croquettes 

Peas with Carrots 

Whole Wheat Biscuit 

(baking powder) 

Home Made Apple Pie 

Cheese 

Coffee 

X\'. 

Chicken Gumbo Soup 

Graham Bread and Butter 

Celcry-and-Apple Salad 

Chocolate Eclairs 

Coffee 



Query 2106. — "In making cake, some direc- 
tions say, beating the mixture after the flour 
is added makes the cake tough; other directions 
say beat three minutes before the whites arc 
added; which directions are correct?" 

Mixing Cake 

Before buying cook-books that are 
simply a compilation of recipes, each 
individual assaying to prepare food 
for others to eat, should own a cook- 
book giving minute directions as to 
methods of manipulating food materials 
and the reasons thereof. A thought- 
ful study of such a book would put 
such procedures as the mixing of cake 
before one in a manner not to be for- 
gotten and, if directions were followed, 
would insure uniformly good results. 
In cake-making we recognize two dis- 
tinct kinds of cake. These cakes arc 
butter cakes, and true sponge cakes. 
Butter cakes contain shortening, usually 
butter, and are lightened, in part, by 
soda and^crcam of tartar, or some varietx' 
of baking powder. True sponge cakes 



are made without butter and are 
lightened entirely by air, beaten into 
eggs, and the expansion of this air 
when heated. The manner of mixing 
these two varieties of cake are entirely 
different. In the above query the 
first question refers to mixing sponge 
cake, the second to butter cakes. 

Mixing Butter Cakes 

Cream the butter, using an earthen 
bowl and a wooden spoon, to avoid 
discoloring the ingredients; add the 
sugar gradually, beating constantly; 
add yolks of eggs, beaten until thick 
and light -colored. If more sugar is 
to be used than can be creamed easily 
with the butter, add it to the yolks 
and with them to the rest of the sugar 
and butter; then add the liquid, fol- 
lowed by the flour and leavening in- 
gredients sifted together, or add the 
liquid and flour, alternately. Then beat 
in the whites of the eggs, beaten dry. 
At last, beat the mixture thoroughly 
to secure a fine grained cake. 

Mixing Sponge Cake 

As the lightness of sponge cake 
depends entirely upon the air incor- 
porated into the eggs, of which it is 
largely composed, and the expansion 
of this air in baking, great care must 
be taken, first, to secure the incorpora- 
tion of air in the mixture, and then 
to regulate the baking so as to retain 
the same — i.e., never stir a sponge 
cake mixture; let the heat be such 
that the enclosed air can be gradually 
heated, and the cell -walls fixed, when 
the air becomes fully expanded. Beat 
the yolks with an egg-beater until 
very light and thick; add the sugar 
gradually, beating continuously, then 
add the flavoring. Beat the whites 
until stiff and dry; cut and fold part 
of the whites into the yolks and sugar, 
then cut and fold in part of the flour; 
now, in the same order, the remaining 
whites and flour. If preferred, add 
the whites, then the flour entire. Bak 



472 



THE BOSTON COOKING-SCHOOL MAGAZINE 



in an unbuttered pan, made for the 
purpose, and let the cake stand in 
the inverted pan to cool. Thus sus- 
pended, as it were, from the floor 
of the pan, the cake will be much lighter, 
than when it is left to hold up its own 
weight while cooling. 



Query 2107. — "In recipes for Oatmeal Cookies, 
what kind of oatmeal is called for, Scotch oat- 
meal or rolled oats?" 

Oatmeal for Cookies 
In all cookies, quickly made and baked 
rolled oats are called for. Time is a 
consideration when Scotch oatmeal is 
employed. 



Query 2108. — "Recipe for fine-grained, plain, 
Layer Cake to be used with Chocolate Frosting. 
Wish the mixture to contain more yolks than 
whites." 

Yellow Layer Cake 



I a cup of butter 
1 cup of sugar 
3 egg-yolks 
1 egg-white 



I a cup of milk 
If cups of flour 
4 level teaspoonfuls of 
baking powder 



Beat the butter to a cream; gradually 
beat in the sugar, then the yolks and 
white of egg, beaten together, and, 
alternately, the milk and sifted flour, 
sifted again with the baking powder. 



Query 2109. — "Recipe for Potato Salad to 
serve 30 people, with cold meat. 

Potato Salad for Thirty 



5 qts. of potato cubes ! 

2 onions 

.10 bottle of stuffed 

olives 
.05 worth of parsley 
^ a cup of piccalilli 
2 pickles, mustard pre- 
ferred 



1| tablespoonful of salt 
1 teaspoonf ul of paprika 
I a teaspoonf ul of black 

pepper 
Ij cups of olive oil 
^ a cup of vinegar 



Cut the potatoes in cubes when cold. 
The parsley, loose in cup, measured 
one cup of leaves. Chop the parsley, 
onions, olives and pickles, together, in 
a wooden bowl; chop very fine. Add all 
the ingredients to the potatoes and 
mix thoroughly. 



Hard-Cooked Eggs for Salads, etc. 

Take a granite ware saucepan hold- 
ing rather more than a quart; in it 
heat one quart of water to the boiling 
point and move the saucepan to a 
place on the stove where the water 
will retain its heat but not boil; lower 
an egg into it, cover close and let stand 
eight minutes; bring the water with 
the egg quickly to the boiling point 
and let boil one minute, then drain and 
cover with cold water. Thus cooked 
the egg will retain its tenderness, except 
just beneath the shell; it will shell 
easily, leaving a smooth surface, and 
will cut in better slices than when 
the outside is less firm. 



Query 2111. — "Recipes for French Chest- 
nuts, Brandied?" 

French Chestnuts Brandied 

Prepare the chestnuts by the recipe 
for vanilla chestnut preserves, given 
in the Seasonable Recipes for this 
month, except, instead of filling the jar 
with syrup, leave room for about one- 
half a cup of French brandy. 

Query 2112. — "Recipe for Clover Leaf Bis- 
cuit, sometimes called "Shamrocks."? 

Clover Leaf Biscuit 

Use the recipe for "Parker House 
Rolls" given in the October, 1913, 
issue of this magazine. Shape the dough 
into small balls a generous inch in 
diameter; set these three, each, in 
round muffin pans — preferably tin — 
when light bake about twenty minutes; 
brush over with white of egg, beaten 
and strained, and return to the oven to 
cook the egg. 



Query 2110. — "How Cook Eggs to cut in 
slices for use in salads or for garnishing." 



Query 2113. — "Recipes for Vienna Bread, 
Tomato Catsup and Braised or Baked OxHeart"? 

Vienna Bread 

2 cups of scalded milk 1 cake of compressed 
\ a cup of butter yeast 

1 teaspoonful of salt j a cup of lukewarm 
1 tablespoonful of sugar milk 

Flour for soft dough 

Add the butter, sugar and sah 



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It is ready to cook the instant you open the package. 

No bones to pick out — no washing — no soaking — no boiling. \Ve have 
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And please don't think that there's any "fish-odor" in cooking. Instead, 
there's a tempting, savory smell — a smell that will make you hungry. 



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Beardsley's Shredded Codfish doesn't 
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And it's wrong to judge it by any other 
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There's no other fish food in existence 
half so delightful in flavor. 

For we use only the choicest fish— the 
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out of the deep. 

We get them from Northern waters. 



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Then we take only the choicest part of 
each fish— the sweetest, most delicately 
flavored meat. So there's no strong taste 
whatever. 

Tempting Ways To Serve It 

Beardsley's Shredded Codfish means 
pleasing variety in meals. 

There are so many appetizing ways to 
prepare it your family will never tire of 
it. Most people want it at least once a 
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Each package makes a full meal. And 
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So order a package today. And please 
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Your grocer will give you a free book of 
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a generous sample of Beardsley's 
Shredded Codfish. 

J. W. Beardsley's Sons 

474-478 Greenwich St., New York 



Buy advertised Goods — do not accept Substitutes 
473 



474 



THE BOSTON COOKING-SCHOOL MAGAZINE 



the scalded milk. Mix the yeast with 
the lukewarm milk (scalded and cooled), 
and when the first mixture is luke- 
warm, stir this into it, with flour for a 
soft dough. Knead and pound the 
dough about fifteen minutes, then set 
aside in an earthen bowl, covered, until 
the mixture is doubled in bulk. It will 
take between three and four hours. 
Shape into two long narrow loaves. 
When light, score the top of each in 
two or three places, diagonally. Bake 
about three-fourths an hour. Brush 
over with white of egg, beaten and 
strained, and return to the oven to 
set the glaze. 

Tomato Catsup 

Scald half a bushel of ripe tomatoes 
and remove the skins; add half a cup 
of salt, one pound of sugar, one table- 
spoonful of cayenne pepper, three tea- 
spoonfuls, each, of ground mace and 
celery seed, two tablespoonfuls of ground 
cinnamon, and two quarts of vinegar. 
Boil slowly until reduced one half, 
then pass through a sieve, reheat and 
store in sealed bottles, or in tight-closed 
cans. A larger quantity of spice is 
desired by many. 

Tomato Catsup 

(Canned Tomatoes) 



f a teaspoonf ul of cin- 
namon 

3 branches of parsley, 
chopped 

1 celery stalk 

^ a cup of vinegar 



1 can of tomatoes 

1 a teaspoonful of salt 
5 an onion, grated 

2 tablespoonfuls of sugar 
\ a teaspoonful of 

ground cloves 
^ a teaspoonful of pap- 
rika 

Let all simmer together until reduced 
to about one pint; press through a 
sieve, reheat and store in a can A 
slice from a clove of garlic is an improve- 
ment to the catsup. 

Braised Ox Heart 

Wash the heart thoroughly, freeing 
it of all coagulated blood Mix together 
a cup of soft, fine bread crumbs, one- 
third fa cup of fine-chopped, fat, salt 
pork, one-fourth a teaspoonful, each, 



of powdered thyme, black pepper and 
salt, also, if desired, half a teaspoonful, 
each, of grated onion and chopped 
parsley. Use this mixture to fill the 
openings in the flesh. Bind a strip 
of cloth around it in two directions, to 
keep in the stuffing, and fasten secure. 
In an earthen casserole, sprinkle a 
layer of chopped onion, carrot, celery 
and parsley; on this set the meat, 
pour on a little hot fat, then sprinkle 
with more vegetables; cover and let 
cook about five hours or until very 
tender. Baste each twenty minutes 
with hot fat. Use three tablespoonfuls 
of the fat in the casserole with three 
of flour and a cup and a half of brown 
stock in making a sauce to serve with 
the dish. 



Query 2114. — "Recipes for Almond Cake 
and Pickled Onions (small white). Can Pears 
be pickled in the same manner as peaches"? 

Almond Cake 



^ a cup of butter 
1 cup of sugar 

1 a cup of milk 

2 cups of flour 

3 teaspoonfuls of bak- 
ing-powder 



1 teaspoonful of vanilla 
extract 

J a cup of blanched al- 
monds 

Granulated sugar 

The whites of 3 eggs 



Mix in the usual manner and spread 
in two layer-cake pans. Halve the 
nuts and press sidewise into the top 
of one of the layers, and sprinkle with 
granulated sugar. Bake about fifteen 
minutes. Put the layers together with 
boiled frosting, to which one-third cup 
of chopped almonds has been added. 
For the frosting boil three-fourths a 
cup of sugar and one-third a cup of 
water to 240° F and pour on the 
white of one egg, beaten dry. Finish 
in the usual manner. 

Small White Onions, Pickled 

Wash the onions and cover them 
with lukewarm water; when quite cool, 
take ofl the skins with a silver knife. 
Rinse in cold water, then drain and cover 
with vinegar, scalding hot; let boil 
five or six minutes in the vinegar; 
skim into cans; add tarragon leaves and 



ADVERTISEMENTS 






oiala^ 



Only the best and purest malt 
vinegar— made in our own brewer 
ies,on the banksof the River 
Stour, Worcestershire, 
England-is used. 



It takes over two years of carefvJ preparation 
I ageing to produce the full, rich, mellow flavour 
A good wine cannot be made in a day — neither 
Holbrook's Sauce. 




" It is better to use b» 
sauce at all than a sauc«> 
that is not Holbrook's/' 




HOLBROOKS 

>WQRC£Sf£RSHIRE 

rAUCE 



In Charlestown, 
Massachusetts 

there stands a spice mill that has been grinding spices 
since 1815. Thevery mill thatprovided your great-grand- 
mother with spices is still hourly at work to supply you. 

Continuous activity through a period of great change 
is evidence of the progressive spirit of the firm and the 
stabiUty that has won for its products the confidence of 
the whole community. Stickney & Poor's Spices are 
sold in 5c and 10c sizes at almost all grocers. Make sure 
you getStickney & Poor's. 




Stickney & Poor's Pri^ucts are: Mustard. Pepper, 
Ljinnamon Cloves, Ginaer, Mace. Pimento. Sase. Savory, Marjoram, 
t^eiery, bait, Curry Powder. Paprika, Tapioca, Nutmeg. Caeeia, 
Aiispice, Whole Mixed Spice, Paltry Spice. Turmeric, Tliyme, Soda, 
^'eam of Tartar. Rice Flour. Potato Flour. Sausage Seaboning. 
Poultry Seasoning and Flavoring Extracts. 

Wnte for our book of receipts : vou will be delighted with it. 

STICKNEY & POOR SPICE CO. 

184 State St., Boston 
^ ^ THE NATIONAL ^ ^ 
M ■ MUSTARD POT • S 



Fresh tender clams 
from old Pacific 




You don't know how good clams can be till 
you've tasted Pioneer Minced Sea Clams. They 
are famous Razor Clams, found only in the 
white sands of North Pacific shores. Packed 
when fat and tender. Each clam individually 
cleansed. You get the real salt-sea flavor in 

Pioneer 



MINCED 
SEA 



Clams 



Sold at groceries which handle the choicest foods. 
Order a Can bjr Parcel Post 

if you can't find them. Send 25c, mentioning- grocer's name, 
lor full-sized can. Make 1 1-2 qts. soup, ' qt. chowder. 
Free Book of Recipes for mak-ng soups, chowder, 
salads, fritters and other delect.ible dainties with Pioneer 
Minced Sea Clams sent oniequest. Mention dealer's name. 

Sea Beach Pack Ins: Works 
105 Pacific Ave. Aberdeen, AVoshington 




Buy advertised Goods — ^^do not accept substitutes 

475 



476 



THE BOSTON COOKING-SCHOOL MAGAZINE 



bits of horseradish; pour on the same 
or a fresh supply of vinegar, scalding 
hot, and store in jars, as canned food. 



Query 2115. — "Recipe for Scotch Shortbread" 

Scotch Shortbread 

(By one living over 50 years in Scotland) 

There are only 3 ingredients in 
Scotch shortbread: 1 lb flour (4 cups), 
one-half pound butter (2 cups), one- 
fourth pound sugar (three-fourths cup), 
no milk, eggs, baking powder or salt. 

Put the flour, butter and sugar on 
a baking board, letting the board rest 
against the wall, to keep it from moving 
round the table. Break the butter in 
small pieces and work into a lump by 
rubbing along the board with your 
fiat hand and wrist. Roll the lump 
into a sheet three-fourths of an inch 
thick, cut in four pieces and prick all 
over with a silver fork. Put in a 
hot oven for 5 minutes, then let cool 
a little and bake 25 minutes longer. 
When baked it should be of a very 
pale, amber tint. 

Query 2116. — "Recipes for 'Mushroom Con- 
somme,' Sweet Potatoes, Southern Style, and 
a Three Layer Yellow Cake flavored with 
lemon and with icing. 

Mushroom Consomme 

Have ready five cups of strong broth, 
made of beef, veal or chicken, or both, 
and flavored with the usual soup vege- 
tables, free of all fat. Add half a cup 
of dried mushrooms, soaked for an hour 
or more in cold water and pounded 
smooth, the slightly beaten whites of 
two eggs and the crushed shells of the 
same, and mix all together thoroughly. 
Set the soup over a slow fire and stir 
constantly while heating the whole 
to the boiling point; let simmer ten 
minutes, then draw to a cooler place 
to settle; skim and strain through a 
napkin wrung out of boiling water. 
Season as needed with salt and pepper 
and serve at once. 

Sweet Potatoes, Southern Style 

Boil a cup of brown or maple sugar 



and half a cup of water until it forms 
a thread. Have ready half a dozen 
sweet potatoes, baked until nearly 
tender; peel the potatoes, cut in halves, 
lengthwise, and dispose these, round side 
down, in an au gratin dish; pour on 
part of the syrup, set a few bits of butter 
on the potatoes and sprinkle lightly 
with salt; put another layer of potatoes 
in the dish, pour on the rest of the syrup, 
add butter and salt and let bake until 
sHghtly browned. Baste with the syrup 
two or three times while cooking. Serve 
from the baking dish. 

Three Layer Yellow Cake 

I a cup of butter ^ a cup of milk 

1 cup of sugar If cups of flour 

8 egg-yolks 4 teaspoonfuls of bak- 

_ i ing powder 
Grated rind of 1 lemon 

Mix in the usual manner. For the 
icing, boil one and one-half cups of 
sugar and one-half a cup of water to 
238° F., and pour in a fine stream on 
the whites of two eggs, beaten dry, 
beating constantly meanwhile. Flavor 
with vanilla or lemon extract, or use 
one-half a teaspoonful of vanilla and 
one-fourth a teaspoonful of lemon ex- 
tract. 

Query 2117. — "Is it still customary to use 
fingerbowls at a company dinner and how are 
they passed?" 

Use of Fingerbowls 

Fingerbowls are used at meals of 
ceremony and often at the family table. 
They are passed, one to each individual, 
on doily-covered plates. At dinner the 
doily and bowl are often taken from 
the plate and set upon the table by 
each individual, and the plate is used 
for cake or bonbons passed by the maid. 
At breakfast the fingerbowls are usually 
removed after the fruit course. 



Query 2118. — "When rolls are laid in a nap- 
kin, are they on the table when the guests are 
seated? If so, what is done with them while 
the soup is being eaten? Is this napkin the one 
to be used on the lap?" 

Rolls in Napkin 
Rolls in the napkins are set in place 



ADVERTISEMENTS 




Pt 



Great 



"fh^^ae^nsers 




Buy advertised Goods — do not accept substitutes 

477 



478 



THE BOSTON COOKING-SCHOOL MAGAZINE 



when the table is laid; after being seated, 
the rolls are lightly moved to the table 
as the napkin is lifted, this napkin 
being the one to be laid in the lap. 
The rolls lie on the table cloth during 
the eating of the soup. 

Query 2119.— "When are olives eaten? If 
nuts are on the table at the beginning of a meal, 
when are they eaten? When should celery, 
olives and nuts be removed?" 

Place of Olives, Celery and Nuts 

Olives and celery are usually eaten 
with the soup. They sometimes appear 
in a hors d'oeuvre dish of several com- 
partments or are provided with other 
relishes passed before soup. When no 
salad is served with roast turkey or 
chicken, celery is often passed with 
this course. These relishes are removed 
from the table when the course of which 
they form a part — whatever that 
course may be — is finished. Salted 
nuts belong to no particular course 
and usually remain on the table through- 
out the dinner. They are eaten at 
anv time, often between courses. 



Query 2120. — "For a four or five course 
meal, should all the silver be set in place when 
the table is laid, or should part of it be brought 
in later, as needed?" 

Disposal of Silver on Dinner Table 

By a comparison of the tables, set 
for various functions, shown in this 
magazine and of the menus accompany- 
ing them, the disposition of silver in 
the covers advocated by this magazine 
can be easily seen. For instance, in 
the November number, the frontispiece 
shows a table laid for dinner; on the 
reverse of the page is the menu. In 
each "cover," at the right is spoon 
for grapefruit cocktail, soup spoon and 
knife for turkey; on the left is fork for 
fish, which also answers for the salad 
served w^th the fish, fork for tiu-key, 
also used for the vegetables served 
with this course, and, last, the smaller 
fork for the game and cauliflower 
served with this course. Sometimes 
the silver for the dessert course is set 



above the plate, when the table is laid, 
but it is in the way, when the table is 
freed of crumbs (before the dessert is 
served) and it is preferable to set such 
silver in place just before the dessert 
is served. This, however, is largely a 
matter of individual taste. 



Query 2121. — "How are guests seated at 
table so that there may be no break in the alter- 
nation of ladies and gentlemen.?" 

Seating Guests at Table 

The host with lady guest of honor go 
into the dining-room first; the lady sits 
at right of host ; others follow, each lady 
being seated at the right of the gentleman 
whom she accompanies; the hostess 
comes in last with the gentleman guest 
of honor who sits at her left\ by this 
procedure a lady is at the right of each 
gentleman, no matter now many guests 
there are at table. The difficulty re- 
ferred to in the query arose from 
changing the order, when it came to 
the hostess; of course the gentleman 
accompanying her sits at her left, 
thus bringing her to his right hand. 



Bran Cookies 



5 a cup of sugar 
\ a cup of molasses 
\ a cup of milk 
? a cup of shortening 
i egg, beaten light 



1 teaspoonful of ginger 
1 teaspoonful of cin- 
namon 
\ a teaspoonful of clove 
3 cups of bran 
\ a teaspoonful of soda 

Sift the soda and spices into the bran 
and mix; add the other ingredients, 
and drop from a spoon upon a buttered 
pan. 



REFRIGERATORS- ICE BOXES 

and all places where meats and foods 

are kept should be regularly disinfected 

and purified by using 

Platts Chlorides . 

The Odorless DisinfectanL 

Destroys germs and foul odors, does not 

permeate the food. 

Safe, Efficient and Economical. Sold Everywhere^ 

HENRY B. PLATT 
A2 Cliff Street, New York City, N. Y. 



ADVERTISEMENTS 




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Xo other maker of aluminum gives 
so liberal a guarantee We not only cast ours right 
in the ware, but we give a written gruarantee backed 
by a bank bond. You will understand why we can 
do this when you get a piece of this ware in your 
home for the Free Kitchen Trial. 

Write at Once for free catalog. It may give you 
just the suggestion you have been wanting for the 
perfect Christmas Gift. It is sure to interest you 
intensely. Write today. A postcard will do. 

The Goodale Company 

506 North Church Str*»et 
Kalamazoo, Mich. 






Buy aHvertised Goods — do not accept substitutes 
1 479 





Only Manicured Waiters 

Art Demands It and They Don't Mind at the House's Expense 



WHEN Napoleon whisked the con- 
somme away from under one's 
nose yesterday at lunch time one star- 
tled glance was caught by a thumb nail 
that shone. One gazed, as if fascinated 
One is not in the habit of admiring the 
fingernails of waiters, and sometines, 
when one suddenly beholds them and 
thinks of the soup that one has just 
eaten, one shudders. But here Napo- 
leon presented a set of nails, as was 
revealed by later scrutiny, that looked 
as beautifully groomed as if a manicure 
had just been at work on them. In 
amazement one asked for Jules, the 
maitre d'hotel of the Cafe de Paris, 
where the phenomenon recorded had 
been observed. 




Sold Everywhere. 



Also gives Perfect 

Freedom and the 

Longest Wear. 

Made in many styles for Women 

ChUd's Sample Pair,16c. postpaid (give age; 

GEORGE FROST CO. - MAKERS, BOSTON 



"It is not only Napoleon, Monsieur, 
All the waiters here must visit th< 
manicure," Jules said. "We have co 
to the conclusion that it is time t' 
everything possible must be done 
gratify the artistic and the aestheti 
sense of the diner-out. Therefore, yej 
terday we installed the manicurist, an 
issued orders that each waiter shoul 
go to her and have his nails attended t 
at the expense of the house. 

"Nobody objected. The manicure 
an attractive young lady, and whethi 
it was the idea of having the hand hel 
that appealed to the men, or the pros 
pect of having the nails put in perfe 
order at no expense, I do not know. Bi 
I do know that yesterday twenty-fi"" 
waiters had their hands fixed up, an 
to-day the manicurist has been busy. 

It was natural that some incredulit 
should be expressed. Jules look 
pained, and insisted upon leading thewa 
to an upper floor, where, sure enougl 
in one of the rooms a waiter, wi 
an embarrassed look on his face, W2 
holding on to a table with one han 
while over the other a manicure lad 
was working energetically. 

"Behold, Monsieur," said Jules. On 
was forced to believe one's eyes. 



Politeness Killed by Etiquette 

AS he stood watching a funerf 
pass by, an old genlteman wa 
polishing his glasses. He readjuste 
them and noticed some small schoo 
boys standing caps in hand. "Ah, 
murmured with satisfaction, "the coun 
try is getting more polite; they neve 
used to do that sort of thing!" Th 
old gentleman was right; politeness 
has had a fillip during the past few 
years, but in higher circles it is go 
erned by etiquette to such an exte 



Buy advertised goods — do not accept substitutes 
480 



ADVERTISEMENTS 




THIS little round bottle, with 
the white diamond-shaped 
label, is known throughout the 
civilized world, and will be found in 
the kitchens and on the dinner tables 
of most people of discriminating 
taste. 

It contams pure liquid Tabasco 
pepper which is now generally con- 
ceded to be far superior to cayenne 
or black pepper as a seasoning agent 
and a stimulator of appetite. 

Ask your grocer for a bottle of 
Mcllhenny's Tabasco Sauce. If he 
does not have it, let us know about 
it and we will see that you are supplied. 

We will also send you Mrs. 
Sarah Tyson Rorer's book of Tabasco 
Recipes without charge. 

Mcllhenny Company, 

Dept. H-8 Drexel Bldg., 

Philadelphia, Pa. 



MclLHENNY'S 

TABASCO 
SAUCE 



Buy advertised Goods — do not accept substitues 

481 



THE BOSTON COOKING-SCHOOL MAGAZINE 




Brother Harry, who is a young archi- 
tect, called Marjorie's dessert a "three 
story" pie — good in design and well built. 

"But there's another story," said Mar- 
jorie, "When I ordered the flavoring I 
said just 'Vanilla.' Mother called to me, 
'Specify Burnett's, my dear.* That little 
advice simply made a success of this cream 
pie. They never tasted so good when I 
made them of 'any old vanilla* in our 
school club.'* 

"I see," said Brother Harry, ''Mother 
is the building inspector. She doesn't 
want to see good material wasted by leav- 
ing something important out of the 'speci- 

hcations.' This means that it's plain 
business economy when you're mak- 
ing dessert to specify 




.VANJ tlliM 



noth- 




Even the most enthusiastic care de- 
voted to making a dessert may go for 
ing if the flavoring is inferior. Burnett's 
Vanilla, prepared from the pure, fragrant 
Mexican bean, gives a cook all the help 
oithe best. By insisting on "Burnett's" 
you are that much surer that the 
word "best'* will be applied to 
your dessert itself. 

Let us send "^ou out Recipe 
Book of J 15 tempting des- 
serts. Please mention your 
grocer's name in writing for it. 



JOSEPH BURNETT CO. 

Dept. K, 36 India Street 
Boston, Mass. 



Western Package 

Eastern Packa^ 




that in many instances it is bad form. 
For instance, at a dinner party you 
will notice that a polite lady will acknow- 
ledge a servant passing a dish with a 
"thank you." This is very nice, but 
unfortunately very wrong, as etiquette 
rules that it is the servant's duty and 
does not require such acknowledgment. 
On the other hand, if he (or she) passes 
you something by request then the 
acknowledgment is not out of place. 
When served with vegetables or any- 
thing contained in a dish from which 
you have to help yourself, the waiter 
is supposed to hold the dish steady. 
You must not endeavour to steady it 
with one hand, but struggle through as 
best you can. You must not attempt 
to pass up plate for second helpings; 
that is the servant's duty, so that how- 
ever ungrateful you nay feel yourself 
to be, remember that socially you are 
not. You will perhaps think yourself 
rude; but the company will look upon 
your behaviour as ideal. That is the 
way of things nowadays. 



How to Carve a Roast Turkey 

WHEN carving a turkey place 
the fork firmly through the 
upper part of the breast-bone, pass 
the knife first around the leg and remove 
it, then the wing, first on one side then 
on the other. By cutting the liga- 
ments the joints will readily open. 
When these have been displaced cut 
the breast in thin slices, using the 
knife fiat against the breast and cutting 
from you; then slip it underneath the 
wishbone; lift, press it backward, and 
remove it. Turn the turkey sHghtly 
so that you may cut the shoulder blades 
from the underside of the backbone 
without removing the carving-fork. 
Then cut directly through the ribs up 
to the brestbone joint, and turn the 
turkey first one side and then the other, 
separating the back of the carcass from 
the breast. Then, for the first time, 
remove the fork. Divide the upper 
from the lower part of the back; cut 
down the backbone, and divide the 



I 



Buy advertised Goods — do not accept substitutes 
482 



ADVERTISEMENTS 



The New 




Can be "Made in a Jiffy" 

With the aid of fruit, berries, whipped 
cream, etc., the practical housewife can 
serve Nesnah in an endless variety of 
dainty and attractive forms. 




You simply dissolve it in milk or cream, 
let stand a few moments, and you have, 
ready to serve, a most exquisite dessert. 

It is the one tasty, delicious food-dessert. 
Not to be confounded with gelatine prep- 
arations. 

NINE FLAVORS 



VANILLA 
CHOCOLATE 
ORANGE 
LEMON 



lOCa 



COFFEE 



PISTACHIO 
RASPBERRY 
MAPLE 
CARAMEL 



Package 



At All Grocers 

Sample sent free 
— full-size package 
on receipt of 10 
Cents. State choice 
of flavor. 

Prepared by 

"The Junket Folks' 

Box 2507 
LITTLE FALLS 

N. y. 



^ 



%\ 



ESI 




X0\ (VANILL A { 101 
K- THE JUNKEt'fOLKS • 




'€m£ f3cr>-c/^ 



BRAND 



MILK 



For three generations has been the World *s 
Leading Brand for Infant Feeding. For 
Sale everywhere ; always uniform in com- 
position; easily prepared; economical. It 
provides a safe, wholesome substitute when 
Nature's Supply fails. Send for Booklet 
and Feeding Chart. 

BORDEN'S CONDENSED MILK CO. 

ESTAB. 1857 Leaders 

of 



NEW YORK 




Buy advertiaed Goods — do not accept substitutes 

483 



THE BOSTON COOKING-SCHOOL MAGAZINE 




Healthful Beverage 



-Welch's is the drink for youth 
and age. It tastes good, satis- 
fies thirst and is healthful. It 
contains all the health-giving 
qualities of the finest Concord 
grapes. It is a splendid tem- 
perance beverage for the home. 
It adds a touch of cheerful 
hospitality to all formal and 
^ informal affairs. 

I Welch's 



r • 

p 



TVSe JVatioi 



t/ 2>rinJS.' 






To maintain the high quality of 
Welch's we pay from $7 to $9 per ton 
over the market price, thus securing- 
only the choicest of the luscious Con- 
cords grown in the Chautauqua Grape 
Belt. 

Welch Punch 

For a dainty, unfermented punch, take 
the juice of three lemons, juice of one 
orange, one pint Welch's Grape Juice, 
one quart water and one cup sugar. 
Add sliced oranges and pineapple and 
serve cold. Order a case and have a 
supply in the house. 

If unable to get Welch'a of your dealer 
we will ship a trial dozen pints, express 
prepaid east of Omalia, for $3. Sarapla 
4-oz. bottle mailed, lOc. Write for 
our free booklet of recipes. 

The Welch Grape Juice Co. 

Westfield, ISewYork. 




lower portion of the back into two 
pieces. Then separate the second joint 
from the leg into two, and it is ready 
for serving. Give a portion of the 
dark and a portion of the white meat, 
with a small amount of the stuffing, to 
each person. Chicken, capon, and wild 
turkey are all carved in the same way. 
A boned turkey or boned chicken — in 
fact, any boned fowl, is simply cut 
in thin slices, beginning at the neck 
first. 



He Learned How it Was Done 

ELIHU Root tells a story about 
himself and his efforts to correct 
the manners of his office boy. One 
morning the young autocrat came into 
the office, and tossing his cap at a hook, 
exclaimed : 

"Say, Mr. Root, there's a ball game 
down at the park to-day, and I want to 
go down.'' 

Now the great lawyer was willing that 
the boy should go, but thought he 
would teach him a little in good man- 
ners. 

"James." he said, "that isn't the 
way to ask a favor. Now you sit down 
in my chair and I'll show you how to 
do it properly." 

The boy took the office chair, and 
his employer picked up his cap and 
stepped outside. He then opened the 
door softly, and, holding the cap in his 
hand, said : 

"Please, sir, there is a ball game at 
the park to-day; if you can spare me I 
would like to get away for the after- 
noon." 

In a flash the boy resopnded: 

"Why, certainly, Jimmie; and here 
is fifty cents to pay your way in." 



Mr- 
you a 
Youn, 
silenc' 
he ge1 



Buy advertised Goods — do not ac 

484 



IV (to Mr. Jabber): "Are 
it you talk in your sleep?" 
er (who has just been 
Vhat other chance does 
'ibner's Magazine. 

jtitutes 



ADVERTISEMENTS 




Carnation Milk gives flavor and 
quality to your Saturday baking 

By using Carnation Milk, you can get the same 
or better results with less butter. Everything 
you bake will be light and delicious. It gives 
everything a rich buttery and creamy taste. 




From Contented Cows 

adds a delicious flavor to all vegetables, especially 
peas, string beans, asparagus, cauliflower, corn and 
*' creamed" dishes of all kinds, including cream 
gravies. Try it in this recipe : 



CARNATION DOUGHNUTS 

One cup sug-ar, 2 tablespoons butter, 1-2 teaspoon salt. 1-2 teaspoon 
nutmeg- or cinnamon, 3 eggs, 1-3 cup Carnation Milk, 2-3 cup water 
flour to make soft dough. Cream butter, add sugar gradually, add 
salt and spice, add beaten eggs, milk and water, and flour to make 
soft dough, sifting one rounding teaspoon baking powder into each 
cup of flour used. Toss on floured board. Roll, cut and fry in 
deep fat until a delicate brown. Sprinkle with powdered sugar. 



Id I 

ke I 



Carnation Milk comes to you sealed — clean, sweet, pure, always 
ready for use. 

Try Carnation Milk today — also ask your grocer for **The 
Story of Carnation Quality" with choice recipes, or write us. 

Pacific Coast Condensed Milk Company 

General Offices: SEATTLE, U. S. A. 




.j>^&^2:is<^A^..^.__. 



:AC*^iW>i::j^V 



Buy advertised Goods — do not accept substitutes 
485 



THE BOSTON COOKING-SCHOOL MAGAZINE 




These will be 

senty postpaid, 

for 25c. 

Have you tried 
= it yet? := 





is Nature's kindness concentrated. ^ Young green 
corn is one of the most wholesome and nourishing 
of natural foods and one of Nature's greatest treats. 
While sweet corn of finest variety is young and 
tender, we take ont the milk — and this alone, 
without the indigestible hulls, is boiled down and 
concentrated to make Kornlet — a very different 
article from ordinary canned corn, in which all the 
tough, hardened pulp and hulls still remain. 
Kornletls like an essence. Use it with tomatoes, milk or stock. 
It adds nourishment and delicious flavor to soups. Let us send 
you the recipe for a quickly-made Kornlet soup. 
With Kornlet in your pantry you are prepared for guests at any 
time and have a delightful food for all the time. 
Grocers sell Kornlet at 25c. a can If your grocer cannot gupply 
you, send us his name and your address with 25c in stamps and 
we will send you a full sized can by parcel post, prepaid, and a 
Kornlet Recipe Book. 

Meadow Queen Canned Food is dependable 
TKe Haserot Canneries Company 

4 1 3 Huron Road, Cleveland. Ohio. 



Nothing is too ^ood 
for Atmore's Mince 
Meat. The best mate- 
rials only are used. 

Big plump, seedless raisins, apples, 
suet, spices, sugar — all the purest and 
cleanest. 

Our 71 years' experience in com- 
bining the materials so as to produce 
the most luscious mince pie, has given 

ATMORE'S 

MINCE MEAT 

its high reputation. Insist upon having 
Atmore's and you will be assured 
purity, cleanliness and a full, rich, 
fruity flavor. 

No Benzoate of Soda or other 
artificial preservative used. Ask for 
Atmore's Mince Meat. The name is 
your protection. 

ATMORE & SON 

Philadelphia 



Russian Tea 

In this country, we are apt to think 
that we need only put a slice of lemon 
into our tea to transform it into Russian 
tea. It is true that Russians some- 
times take tea with lemon, but the real 
national drink is taken with jam. Your 
hostess gracefully makes her tea in 
your presence, using the steaming water 
from the samovar to keep her tea con- 
tinually boiling hot. She serves the 
men their tea in crystal tumblers, the 
women theirs in dainty cups. With 
the tea you are passed different kinds 
of fruit preserves, so that you can choose 
a favourite. The jams are eaten from 
small plates of some pretty design. 
The Russians generally drop the jam 
right into their tea. 

The Russians do not serve the tea 
with their meal, but after it. If they 
can conveniently do so, they let a 
whole hour elapse between dinner and 
tea. The table is transformed before 
tea is served. It is at the tea table 
that the Russian lady displays her love 
for daintiness. Her finest linen, her 
choicest bits of silver; porcelain and 
crystal are reserved for the tea drinking. 
The main meal sometimes lacks in the 
serving the highly developed daintiness 
so characteristic of the homes of the 
well-bred Americans, but at her tea- 
table the Russian lady is a perfect artist. 

Besides the jams, delicious candies and 
cakes are served with the tea. Candied 
cranberries are a delicate novelty offered 
us with tea by a gracious Russian 
hostess. And, by the way, to be fit 
for this preparation, the berries have 
not only to be quite ripe, but also 
slightly frost-bitten. 

The Russians love their samovar. 
They gather about it as we do about 
the fireside, with almost a feeling of 
reverence. If you would get near to 
the hearts of the Russians, you must 
sip tea with them about their glowing, 
puffing, welcoming and inspiring samo- 

The Steward. 



Buy advertised Goods — do not accept substitutes 
486 



ADVERTISEMENTS 




BENSDQRPS 

♦ROYAL DUTCH 

COCOA 



Some Cocoas are cheap by 
the can but cost more by 
the cup. 



BENSDORP'S 

^..^ quality and 
strength means Q^ in quan- 
tity and is true economy 

Sample on Request 

STEPHEN L. BARTLETT CO. 

IMPORTERS 

BOSTON, MASS. 




g^ , Yellow 
'^^i/.A/^/ Wrapper 



Patent Ironing Board Cover 




Special Features 




Sanitary. 

^o Wrinkles. 

No Tacking. 

Does Not Flatten. 

Felt Center With Facinii 

Sheets. 
Adjustable to any Ironintj 

Board. 
Does Not Lose Its Thick- 
ness or Resiliency. 
Removable Facinii Sheets 
that may be Relaun- 
dered or Replaced by 

New Ones. " '" 

Bottom View Lasts a Life Time. Top View 

ft Is the Best and Only Ironinif Board Cover of its 

kind on the Market. 
A perfect Sleeve Board can be made by lacin{{ toifether 
the sides of either end, either of which will also 
roll into an excellent sleeve pad. 

Several nickle locks so arranged that the cover may easily 
be drawn about the narrow ends of the board no matter how 
sloping the ends may be. 

Every tendency about the household now-a-days is toward 
the Sanitary. How long have you left your blankets and 
aheets on your board sooner than be annoyed by having to 
remove the tacks and go through another tacking process 
and the smoothing out of wrinkles? Has your patience been 
severely tested by having to do this? Note the hundreds of 
tack holes on the old board as shown in the cut. They speak 
for themselves and represent many a trying moment that 
most housewives experience. 

Sent postpaid to your address 
on receipt of $2.50 by the 

JULIEN MANUFACTURING CO., Inc., ELMIRA, N. Y. 




An Unusual Opportunity 

to secure a new 

Standard 
Lock-stitch Rotary 

at an excep- 
tionally low 
figure. 

$29.75 

for drop -head 
style as shown 
in illnstration, 
complete with 
fail set of 
splendid attach- 
ments 

$2.00 

DOWN 

$1.00 

A WEEK 



$1.00 A WEEK 

THIRTY DAYS FREE TRIAL 

Send two dollars with references. Free Delivery. If. 
after thirty days trial, you do not want a Standard for 
any reason whatever, we will refund your money on 
return of machine. Choice of Duchess or Princess sit- 
straight models, at proportionately low prices. 

F. C. HENDERSON CO., distributors 

480 Washington St., Boston, Massachusetts 



Buy advertised Goods — do not accept substitutes 

487 



THE BOSTON COOKING-SCHOOL MAGAZINE 



A Few ol 
The Many 
Things 
ItOoos: 

Beats 
Eggs 




jnasPresent 



THE 

ROBERTS 
LIGHTNING 
MIXER 



makes a greatly appreciated 
present to evgry single or 
married woman, and many a 
man, because every user of it 
finds it quickly beats and mixes all liquids in the best pos- 
sible manner. Entirely different from, and far superior to 
any other beater or mixer. We will send the quart size 
for only 75c and the pint size for 50c by prepaid parcel 
post to any address and guarantee its safe arrival, and that 
it will prove absolutely satisfactory in every respect. 

AGENTS MAKE BIG MONEY 

selling Roberts Mixers as they are wanted as soon as seen. 
Write for special low rates in quantities. 



DORSEY MFG. COMPANY 

78 Broad Street Boston, Mass. 



Better bread and more of it — that 
is a good modern ideal. 

Fleischmann*s Yeast 

helps it to come true. It makes it 
easy to make good bread. Our new 
Recipe Book tells how. 



The Fleischmann Company 



701 Washington Street 



New York City 



Every 
Home 
Needs 

this^t 




si?p 



the 

Wheel 
Tray 



8 table on wheels makes housework easier because It goes 
t where needed. Taken In turn to refrigerator, pantry, stove 
1 table. It serves the meal by one trip, another clears it away. 
Stands beside sink while washing dishes and puts them all away 
atonce. Saves thousands of steps dally. Beautiful permanent 
black gloss finish. Height Sllnches. Two extra heavy oval steel 
trays 23 x 28 and 21 x 26 inches. 8 Inch rubber tire wheels. 
Price 810, express prepaid. Pacific Coast 118. Booklet free. 
WVEa TRAT CO.. 415 Wtst Bist Place. CHICAGO. Mstb^l disbcarts 



The Correct Way to Pour Tea 

Few hostesses seem to understand 
the right way of pouring tea, simple 
as it appears. As a rule, the guest 
of honour is offered the f rst cup, which 
is the weakest, and the children, if 
served at all, are given the last and 
strongest. When it is desirable to have 
all the cups of uniform strength, one 
should pour a little into each, and begin 
over again, reversing the order. 



Revenge of a Vegetarian 

A party of vegetarians paid a visit 
to the country, and after a few hours' 
ramble in the woods and fields pro- 
posed to finish up their hitherto pleasant 
outing by a picnic tea party. 

After getting comfortably seated tO' 
the spread on the grass they were slightly 
disturbed. 

A bull made his appearance in a rather 
hasty manner, spreading confusion among 
the party, each trying to get over 
the stile first. 

One old lady ran, panting, behind, 
reaching the stile only just in time ta 
save herself by scrambling through it 
and falling in a heap on the other side. 
On regaining her feet she turned to 
the bull and breathlessly exclaimed: 

"That's your gratitude, is it? I 
haven't eaten a bit of beef for the last 
two years; but I'll make up for it now,, 
you ungrateful creature!" 



Alcohol 



The Public Thinks: It is only heavy 
drinking that harms. 

Experiments Show: That even Moder- 
ate Drinking hurts Health, lessens 
Efficiency. 

The Public Thinks: Alcohol braces, 
us for hard work and against fatigue. 

Experiment Shows: That Alcohol in 
no way increases muscular strength or 
endurance. 

Alcohol lowers vitality; Alcohol opens 
the door to disease. 

Resolved, at the International Con- 
gress on Tuberculosis, 1905, to combine 



Buy advertised Goods — do not accept substitutes 
488 



ADVERTISEMENTS 



■■■■■■■■■iiiiM 




An ideal sweet — a nourishing food. 
Dromedary Dates give you dates as they 
should be, clean, fresh and luscious. 
Write for Dromedary Cook Book — 100 
Prize Recipes for Date Dishes — FREE. 

THE HILLS BROTHERS COMPANY 
Dept. G, Beach and Washington Sts., New York City 

FROM THE GARDEN OF EDEN 






^. 




LADD MIXER 



A specially made clear, Glass Urn 
containing Ladd Beater, home size, 
which is removable for use outside. 
Top highly nickled and polished. 
By all means the best article yet 
made. We warrant it saves eggs. 
By parcel post for ^i.6o 

Ready for shipment January I, 1914. Inquiries are solicited. 



"SATURN'* 

CLOTHESLINE 
REEL 

A round Steel Ball — dust 
proof, nickle plcfted — war- 
ranted 40 ft. heavy strong line 
— takes present clothespin. 
Use out-door or in-door. 



Hangs a'nywhere. Two 
spreading rings. Positively the 
best made at any price. By 
parcel post for 50c. 




UNITED ROYALTIES CORPORATION, 1133 G Broadway, New York. 




r 



V. 



PRACTICAL BINDERS for 

BOSTON COOKING-SCHOOL MAGAZINE 

We have had made a number of binders in green, red and ecru buckram, 
appropriately lettered. 

They are neat, attractive, and practical. Each holds conveniently from 
one to ten copies (a full year) of the magazine. 

As there is published in the last number (May) of each volume a com- 
plete index, by preserving the magazines in a binder one will have at the 
end of the year a complete book on cooking and household science 
handy for reference at all times. 

TO ANY present subscriber who sends us one new subscription at $1 we 
will send, postpaid, as premium (as long as they last), one of these 
binders. Price 50c,, postpaid. Address 

BOSTON COOKING=SCHOOL MAGAZINE 

372 Boylston Street, Boston, Mass. 





r^E EMPIRE, ''(^'lyfl'lilm'' 
py IT & ORANGE knife; a 



A Perfect Knife for Grape Fruit 



THE EMPIRE GRAPE FRUIT 
AND ORANGE KNIFE 

The blade of this knife is made from the finest cutlery steel, finely tempered, curved just to the 
right angle and ground to a very keen edge, will remove the center, cut cleanly and quickly around 
the edge and divide the fruit into segments ready for eating. 

The feature of the blado is the round end which prevents cutting through the outer skin, A grape fruit knife 
18 a necessity as grape fruit are growing so rapidly in popularity as a breakfast fruit. 



For Sale by all dealers. Price 50 cents each. Ifnof found at yoar dealers, upon 
receipt of price a knife will be sent to any address postpaid by the Manufacturer. 



THE EMPIRE KNIFE CO. 



Winsted, Conn. 



Buy advertised Goods 



- do not accept substitutes 
489 



THE BOSTON COOKING-SCHOOL MAGAZINE 



The National Training School of the Young Women* 

Christian Association offers a graduate course from July 15 
toAu'^ust 12 1914. for qualified lunch room directors and house 
secretaries. including lectures anddemonstrations on institu- 
Uonal housekeeping and cookery, nutrition, cafeteria man- 
agement, Bible study and the Association movement At- 
tractive new building with modern conveniences. For rates, 
schedules, etc.. address „„„^,„ ^ 

SECRETARIAL DEPARTMENT 
National Board of the Yonn» Women't Christian AswcUtion. 
600 Lexington Avenaef New York City 



Domestic Science 

Home-Stvidy Courses 

Food, health, housekeeping, clothing, childrea 
For homeraakers, teachers and for 
well-paid positions. 
"THE PROFESSION OF HOME-MAKING." 100 
page handbook, FREE. Bulletins: "Free H^jra 
Cooking," 10 cents. "Food Values," 10 cents. 
'• The Up-to-Date Home," 15 cents. 

IM. SCHOOL OF HOME ECONOMICS. 503 W. 69th Si, CHICAGO 



WANTED FOR 
PUBLICATION 




POEMS and SONGS 

We will compose music to your verges, pnblieh, advertise, copyright 
in your name and pay j'ou 50'per cent of profits if successful. We pay 
hundreds of dollars a year to amateur writeis. Send us your poems or 
melodies to-day. Acceptance guaranteed if available. Examination and 
advice TREE. 
OUGDALE CO., 225 Dugdale Building. Washington. D. C. 



MAGIC COVER 

Magic Cover for Pastry Board and Rolling Pin; chemically 
treated and hygienic; retommended by leading teachers of 
cooking. By mail, 60c. 

B. F. MACY 

Fonntrly of F. A. WALKER & CO., the Oldest Kitchen Store in New England 
410 Boylston St^reet, Boston, Mass. 



the fight against alcohol with the 
struggle against tuberculosis. At the 
Massachusetts General Hospital, Bos- 
ton, the use of alcohol as a medciine 
declined 77 per cent in eight years. 
Most Modern Hospitals show the same 
tendency. 

Alcohol is responsible for much of our 
insanity, much of our poverty, much of 
our crime. Our prison commissioners 
reported that 95 per cent of those who 
went to prison in 1911 had intemperate 
habits. 

Yet the Public Says: We need the 
Revenue from Liquor. 

The Public Should Know: How small 
is the revenue conpared with the cost 
of carrying the Wreckage. 

Your money supports the wreckage. 
Your will allows it. 

Your indifference endangers the nation. 
Commercialized Vice is promoted through 
Alcohol. 

Citizens, Think! 

Arrayed against i\lcohol are Economy, 
Science, Efficiency, Health, Morality,^ 
the very Assets of a Nation, the Very, 
vSoul of a People. 



Marjorie is fond of ice-cream. Shi 
was spending the day with her aunt, an< 
begged for a second dish. "I am afraid/ 
said her aunt, "that, if you eat any more 
it will make you sick, and then y< 
couldn't come to visit me." "But 
auntie," said Marjorie, cheerfully, 
could come just as soon as I got well!"^ 
Standard. J 



'^•i=AzU= 



FLAVORING EXTRACTS 



Leading European and American chem- 
ists have Dlaced 14 highest awards on 
Sauer's Flavoring Extracts, for 
their purity, strength, and fine flavor. 
Insist upon Sauer's (pronounced Sour's) Flavor- 
ing Extracts, they cost no more than cheap imi- 
tations. Sold In 10 and 2Sc. 
sixes ever jfwhere. BesurB 

your grocer sends Sauer's 



Buy advertised Good* 



— do not accept substitutes 
490 



Menus for Festivities in February 




Valentine Luncheon 

Grapefruit Cocktail, with Cherry Hearts 

Oysters, Lansdales or Creamed in Patties 

Tenderloin Cutlets, Newport Style 

(Heart-shaped) 

Brown Sauce with Asparagus Tips 

Artichoke Bottoms, St. George, ^ 

Lettuce and French Dressing i 

Pineapple Dessert, Valentine Style 

Heart-shaped Cakes 

White and Pink Mints 

Coffee 



Valentine High Tea 

Creamed Chicken, Green Peas and 
Pimiento Hearts (Chafing Dish) 
Lady Finger Rolls 
Mayonnaise of Celery, Pineapple and 

White Grapes 

(Small Cherry Hearts for Decoration) 

Heart-shaped Cakes 

Cocoa with Marshmallows 



High Tea for February 22 

Consomme Celestine 
(Hatchet-shaped Pancake in each Plate) 
Chicken Croquettes (Cannon-ball Shape) 

Peas, with Cubee of Carrot 

Olives Quick Yeast Rolls Radishes 

Individual Pumpj^in Pies 

(Whipped Cream, with Cherry) 

George Washington Wafers 

Tea ) 




RECEPTACLE FOR FAVORS 



The 
Boston Cooking-School Magazine 



Vol. XVIII 



FEBRUARY, 1914 



No. 7 



''A Reversion to Type" 

The Home of Mr. Reed Knox at Valley Forge 
By Charles Vaughn Boyd 

Duhring, Okie and Ziegler, Architects, Philadelphia 



INTERWOVEN as it is with the 
very birth of our nation, Valley 
Forge possesses an interest unique 
and abiding. It is, indeed, for loyal 
Americans a spot hallowed by the mem- 
ory of those patriots, who there bravely 
and gladly endured privations untold, 
that a new country might rise into being. 
Washington's Headquarters, that old 
building which is so closely associated 
with Valley Forge's early history-making 
days, is now surrounded by a Govern- 
ment Reservation — a huge tract of 
land, embracing magnificent, wooded 
heights, and fertile, rolling meadows. 
Sharing in all this glorious scenic heri- 
tage, Valley Forge Farm, the country 
estate of the Honorable Philander C. 
Knox, is ideally situated immediateh' 
beyond the bounds of the Reservation. 
Valley Forge Farm is an estate of almost 
feudal proportions. It possesses, there- 
fore, many delightful vantage points, 
one of the most delightful of which 
was set aside several years ago by Mr. 
Knox for his son, Mr. Reed Knox. 

Think what might have been built 
on this well-nigh ideal site! Replica 
of medieval castle, Elizabethan mansion, 
Swiss chalet, or ancient mission. In- 
stinctively, we know that none of these 
would have been in the slightest degree 



appropriate in a purely Colonial atmo- 
sphere. Fortunately, however, there is, 
upon this Pennsylvania farm hillside, 
a house, unpretentious yet dignified 
in character ; a house faithfully adhering 
in its design to the spirit of early farm- 
house architecture in Pennsylvania . B e- 
cause of this reversion to a type native 
to the soil, Mr. Reed Knox's house is 
indeed notably in harmony with its 
environment — and," in view of this 
perfect relationship existing between 



m&i 




^'^^m 


>..■ - p^^ll^PEp? 



SERVICE WING 



507 



508 



THE BOSTON COOKING-SCHOOL MAGAZINE 



house and site, ^s it not superfluous to 
add that commendatory term, "suc- 
cessful"? 

Leaving the main road of the estate, 
a broad driveway winds up the hillside 
to Mr. Knox's home grounds, the bounds 
of which are defined by a low, white- 
washed fence, such as might have been 
used on farms of a hundred years ago. 
Thus in details, which are often over- 
looked, a pleasing consistency has pre- 
vailed. 

Ere reaching the main entrance of 
the house, the driveway passes the 
service wing. Unlike many other homes, 
however, the Knox house betrays no 
sharp distinction between the front 
and rear elevations; the service wing, 
with its massive, dominating chim- 
ney, and its screened, old-fashioned, 
servants' porch, vieing in attractive- 
ness with the balance of the house. 

This new-old house is solidly built 
of stone, whitewashed to conform with 
a custom obtaining in the locality's 
Colonial days. The irregular texture 
of the stonework creates a splendid 
foundation for this dazzling white. 



making it a thing of beauty, with a 
delightful play of high and low lights, 
against which the "weathered" shingles 
of the roof and the deep green blinds 
of the upper windows are in effective 
contrast. 

The main entrance to the house is 
denoted by a broad hood, in which the 
"shell" motif is indicated by a plastered 
recess. Beneath the hood, there is a 
wide, six-paneled door, flanked by small- 
paned side lights. This interesting door- 
way is duplicated upon the garden 
elevation of the house. There, how- 
ever, the shell above the doorway forms 
the central feature of a "Germantown 
Hood," which, extending the full width 
of the house, materially decreases the 
apparent height. 

These two entrances add much to 
the attractiveness of the long, central 
hall which they terminate. The hall 
is nine feet wide, and it is very simply 
treated, both as to architecture and 
decoration; a staircase, with delicate, 
ivory-white balusters and risers, accom- 
panied by the mahogany handrail and 
treads of Colonial precedent, being the 




THE LIVING-ROOM 



"A REVERSION TO TYPE" 



509 



chief feature. The space beneath this 
staircase has been advantageously util- 
ized for a coat-closet, so located that 
it is conveniently near the main entrance. 

The hall walls are hung with a sub- 
dued gray paper, which is very effective 
against the ivory-white woodwork. 
Gray appears again in the rug, form- 
ing a background for a small conven- 
tional design in dull rose and green. 
Several pieces of antique furniture 
complete a hall, which, by reason of its 
wholesome restraint in adornment and 
coloring, creates an atmosphere of pleas- 
ing restfulness. 

Commanding delightful outlooks in 
three directions, the living-room occu- 
pies the entire space at one side of 
the hall. It is a pleasant, low-ceiled 
room, twenty-seven and a half feet 
long by seventeen feet wide, so gener- 
ously provided with windows that the 
great outdoor world seems indeed 
almost to pervade it. One wall is centred 
by a broad chimney-breast, the open 
fireplace having a hearth and facing 
of stone, laid with a wide, raked-out 
joint. An original idea, successfully 
carried out, was that of substituting 
for the conventional mantel a shelf 
formed of long, flat stone. Above this 
novel shelf is appropriately hung a 
gilt Colonial mirror. The wall space 
on each side of the fireplace is occupied 
by French casements and by glass- 
doored, built-in bookcases. 

As the living-room has a sunny 
exposure, the old blue foundation of 
the color-scheme is a happy choice. 
Blue predominates on the rug, which 
has an unpatterned centre, bordered 
with a conventional design in bright 
tints, corresponding with the decorative 
chintz hangings. The plain wall-hang- 
ing repeats the blue note; and the gaily 
flowered chintz chair-coverings add the 
requisite relieving touches. 

Many living-rooms are marked by 
an absence of what should be the out- 
standing characteristic — a quality, 
which for lack of a more expressive 




COHXEK OF UINING-ROOM 

term, we designate as "liveableness". 
The Knox living-room is essentially 
liveable; for it is furnished with a view 
to both comfort and beauty. Without 
the slightest incongurity, furniture of 
priceless old mahogany and antique 
painted wood mingles, with examples 
of modern wicker, lending an alluring 
informality to the room. 

French casements lead from the liv- 
ing room to a wide porch, the floor 
of which is paved with bricks, laid 
in fours to form square units. The porch 
is raised only a single step above the 
lawn; therefore, instead of a balus- 
trade, potted palms and sword ferns 
bound the porch. The square posts, 
devoid of mouldings, which support 
the porch roof, carry out the Penn- 
sylvania farm-house motif: in addition, 
they lend themselves particularly well 
to the glazing of the porch to form a 
solarium. Furniture of green wicker 
with chintz cushions in green, red and 
white, is used with good effect on the 
porch. 

Although readily accessible from the 
living-room, the dining-room is far 
enough removed to warrant an entirely 



510 



THE BOSTON COOKING-SCHOOL MAGAZINE 



different color-scheme. That, however, 
this scheme may be in harmony with 
that of the hall adjoining, the walls 
are hung with paper of warm gray tones. 
The .wallpaper is a clever reproduction of 
a very old pastoral design, groups of 
cattle and sheep alternating in a foliage 
setting. In this design, so suggestive 
of farm life, there is still another evi- 
dence of the pronounced harmony be- 
tween the house and its surroundings. 
The , rug is of gray-green, the plain 
centre carrying a narrow conventional 
border, which in design corresponds 
with the band of stencilling upon the 
gray scrim curtains. With this cool, 
quiet setting, the Colonial furniture 
of inlaid mahogany is thoroughly satis- 
fying. 

The dining-room contains two archi- 
tectural features of note. The first 
is a large built-in china-closet, enameled 
ivory-white to match the remainder 
of the woodwork. The design possesses 



much compositional charm — the lines 
are good, the panehng and the glass- 
doors being especially well handled. 
The other noteworthy feature of the 
dining-room is the fireplace. It is 
of a type rarely encountered in modern 
work; as, instead of the usual stone, 
brick or tile, the facing is of white 
plaster. Against the lining and hearth 
of dark red brick, the effect of this 
white plaster is unusually interest- 
ing; and the simple white mantel 
framing the plaster is in keeping with 
the Colonial spirit of the room. 

That much care has been lavished 
upon its planning is plainly indicated 
by the excellent arrangement of the 
service department. A large and well- 
equipped pantry serves as a quick 
passage from the kitchen to either 
the hall or the dining-room, shutting 
off the inevitable odors of cooking. In 
the kitchen, the built-in fixtures are 
so placed that the household work 




THE PORCH 



■A REVERSION TO TYPE 



5U 




FIRST FLOOR PLAN 




SECOND FLOOR PLAN 



may be handled with the greatest 
ease and with the fewest steps. The 
location of the range is especially 
good, as abundant light is received 
from an adjoining window; and, in 
addition, this position necessitates only 
one chimney to serve both the dining- 
room fireplace and the kitchen. Good 
refrigerating facilities are afforded by 
a cold-closet, which is connected with 
the kitchen. 

Although a.n adequate heating sys- 



tem is installed for possible winter 
service, the house is intended principally 
for summer occupation. No provision 
is made, therefore, for a servants' 
dining-room. During the warm weather, 
however, the servants have a delight- 
ful open-air dining-room, a generous 
porch for that use having been pro- 
vided. 

The main staircase ascends by easy 
stages to a small central hall on the 
second floor. From this hall, passages 



512 



THE BOSTON COOKING-SCHOOL MAGAZINE 



lead to left and right. One passage 
is isolated to give a separate suite, this 
inner hall communicating with the 
servants' bath and sle