THE LIBRARY 
 
 OF 
 
 THE UNIVERSITY 
 OF CALIFORNIA 
 
 LOS ANGELES
 
 HOME MAKER 
 
 A Book of Practical 
 
 Household Hitifs 
 
 and Menus 
 
 Dedicated to the Young Housewives 
 
 of Los Angeles County the county 
 
 of Wonderful Climate and Golden 
 
 Oppoitunities 
 
 Copyright 1921 
 
 The Home Publishing Company 
 
 American Bank Building 
 Los Angeles. California
 
 FOREWORD 
 
 WHEN the happy couple have set sail to em- 
 bark upon their long matrimonial voyage, 
 it is quite natural that one of their first 
 thoughts should be that of a HOME. 
 
 Realizing that too few of us have met up with the 
 many problems and details involved in this most 
 important venture, the publisher of this little vol- 
 ume has presented herein such suggestions and 
 hints as will be found helpful and practicable in es- 
 tablishing and maintaining a Happy Home. 
 
 Through the co-operation and courtesy of the 
 merchants and business firms herein represented, 
 therefore, this little book is presented to you, with 
 the hope that it will find a friendly and permanent 
 place in your Home. 
 
 That your married career may be long and Happy, 
 and that God's choicest blessings may come to you 
 and your Home, is the earnest hope of 
 
 THE PUBLISHER.
 
 w w 
 
 Tire Servant in the House' 
 
 LIGHTS 
 
 THE PUTS IT OUT 
 
 GAS AUTOMATICALLY 
 
 Federal 
 
 TRADE MARK 
 
 Water Heater 
 
 THE LAST THING IN WATER HEATERS 
 
 No home too small. No institution too large. 
 See it operate where it's made 
 
 Federal Water Heater Co., inc. 
 
 MANUFACTURERS OF 
 
 SIMPLIFIED AUTOMATIC WATER HEATERS 
 
 Main 7055 
 
 Office and Factory: 352-356 S. Los Angeles St. 
 
 Thermo-Storage Building 
 LOS ANGELES, U. S. A.
 
 Dear Mr. and Mrs. Newly-Wed :^ 
 
 This book is presented to you through the courtesy 
 and co-operation of the merchants and business firms 
 herein represented. I sincerely hope that it will find a 
 permanent and welcome place in your Home and that 
 it will be a source of helpful information to you. 
 
 If the book pleases you, I shall be gratified indeed. 
 Your acknowledgment of its receipt will be appreci- 
 ated. 
 
 When patronizing the advertisers in this book please 
 mention "THE HOME MAKER." It will benefit 
 both yourself and The Publisher. 
 
 Very truly yours, 
 
 W. A. BUH LINGER, 
 
 The Publisher. 
 522 American Bank Bldg., 
 
 ' Los Angeles. 
 
 Contents 
 
 Page 
 
 Your Own Home, __ 7 
 
 The Home Budget ... 9 
 
 Useful Home Helps . _ . 12 
 
 Home Cooking Recipes 32 
 
 First Aid in the Home.. . 63
 
 Furnishing the New Home 
 
 is one of the chief attendant joys of "getting married." The impor- 
 tant thing is to start right, with a definite plan based on good coun- 
 sel. Then choose Furniture and Furnishings, from the widest pos- 
 sible range of selection, to make the plan a reality. 
 
 Barker Bros. Store, called "a Great Home Furnishing University" 
 because of its forty years' in the making of better homes, can help 
 solve every one of the many problems facing the new home-maker. 
 First, through the good counsel that makes easier the planning of 
 the new home's furnishing; and second, through its tremendous dis- 
 plays and resources of every kind of home furnishing goods, all 
 under one roof, making it possible to carry any idea through to suc- 
 cessful completion, with the least effort and greatest satisfaction. 
 
 Thirty-five floors in five connecting buildings comprise the Home 
 Furnishing displays of Barker Bros. one of the largest of its kind 
 in the world, offering assortments of choice unsurpassed in any 
 store in the West. 
 
 Not alone can the things sought be found here they can be bought 
 on Convenient Terms of Payment. And, if the question of a house 
 or apartment vexes, Barker Bros.' Free Rental Information Bureau 
 will help you in your search. 
 
 TABLJ SHE D-2 & S O 
 
 Broadway between Seventh and Eighth 
 
 COMPLETE FURNISHERS OF SUCCESSFUL HOMES
 
 In the days of our grandfathers, the first thought of a 
 newly wedded eouple was a home of their own and its early 
 attainment was a goal to strive for. Not infrequently, too, 
 weddings were postponed until the home had been built or 
 purchased by the prospective bridegroom and was ready for 
 immediate occupancy by the bridal couple. 
 
 The tremendous growth of our cities has done much in 
 later years to neutralize this desire, but now the pendulum 
 is swinging back with ever increasing certainty and once 
 more there is being reasserted the inherent desire implanted 
 in every human heart to have a home not a mansion, or a 
 castle, just a HOME. 
 
 The terrific rate in the prices charged for flats and apart- 
 ments during the past two or three years would appear at 
 first thought to be solely to the benefit of the landlords, but, 
 improbable as it may seem, it has been of much benefit to 
 the forthcoming generation of bridal couples by awakening 
 them to the desirability and advantages derived in owning 
 their place of residence. And it is this splendid awakening 
 that is adding materially to the morale of the young home- 
 makers of the present day. The spirit of thrift is encouraged 
 in this manner more than any other way possible. There is 
 no reason why any wage-earner or salaried man should pay 
 into the pocket of any landlord twenty, forty or sixty dollars 
 a month for permission to live in a two-by-four apartment 
 with nothing to show but a collection of rent receipts at the 
 end of the year for the money paid out, when, on the other 
 hand, the same amount applied on a home contract would 
 give the tenant the privacy, privileges and independence of 
 a home of his own with something of real and substantial 
 value to show after a few years for the money he had ex- 
 pended. 
 
 It is interesting indeed to note the comparison between a 
 family who has paid rent for a home for say ten years, and 
 the one who started out by purchasing a lot and building 
 their home. The first family, for example, we will say, paid 
 on the average of $61.50 per month rent for a flat or apart- 
 ment. At the end of the ten-year period they will have paid 
 out a total of $7,380, and have nothing except a collection of
 
 rent receipts and will have possibly experienced a great 
 many inconveniences due to a troublesome landlord, lack of 
 privacy or independence. At the same time, according to 
 statistics recently compiled, the second family at the same 
 monthly payment will have fully paid for a $5,000 home and 
 have enjoyed greater privacy, privileges, and have no rent 
 to pay for the rest of their lives. It is true there will be 
 insurance, taxes and depreciation on the home they have 
 acquired, but this is quite often offset by the cost of moving, 
 wear and tear on furniture and other inconveniences experi- 
 enced in rented living quarters. Nowadays nearly all home- 
 owners build on money borrowed either from the bank or 
 from a building and loan company, and consequently more 
 or less time must elapse before they can hold a clear title ; 
 still, during that time they have had the use and convenience 
 of their property, their payments" may have been but little 
 greater than they would have paid if renting, their own im- 
 provements and the growth of the surrounding community 
 steadily increases the value of their property, and they have 
 established themselves in the eyes of their friends and of the 
 world as being dependable and respectable American citizens. 
 
 ATTENTION NEWLY-WEDSH1 You will want a piano or a grafonola for your 
 new home so come to Bartlett's, 607 West 7th Street.
 
 The Home Budget 
 
 No other question is so important to the happiness of the 
 home as the mutual understanding of finances by all mem- 
 bers of the family. The first dismay of a young husband 
 when he learns that his wife lacks training or system in the 
 care of money and is ignorant of the arts which make home 
 comfortable is indeed depressing. The first distress of a 
 young wife who sees criticism in the eyes of her husband 
 and realizes that she has lost a place in his trust and may 
 have difficulty in regaining is exceedingly unpleasant . This 
 may be easily averted by having a definite, well-thought-out 
 plan of spending money. Nothing draws a husband and 
 wife closer together than a frank, business-like co-operation 
 about their finances, to have a mutual aim to buy a piece of 
 property, pay for a house, etc. 
 
 The whole standard of living depends on the apportion- 
 ment of the family finances. Two homes may, as often hap- 
 pens, be maintained on identical incomes, yet one 'family 
 manages to own their own home, while the other will be 
 always on the brink of debt and unable to afford the simple 
 pleasures and luxuries of life. To save, to diminish the ex- 
 penditures, is just the same as having an increase in income. 
 The health of the family, pleasures, or savings, are deter- 
 mined not by the amount of the income, but by the distribu- 
 tion of that income. Many people who today complain of 
 their low incomes are suffering frequently not from a low 
 income but from mis-spending that income. 
 
 The home budget, a method of planning what will be 
 spent, or apportioning in advance how much can be spent 
 for food, clothing and all other needs throughout the entire 
 year, has been the means of solving many a financial prob- 
 lem in American homes of today. Although the needs and 
 wants of any two homes may differ widely, it has been found 
 that the following general divisions prevail : 
 
 1. Shelter Rent or its equivalent in investment in prop- 
 erty, etc. 
 
 2. Food. 
 
 3. Clothing. 
 
 4. Operating Light, heat, ice, phone, laundry, etc. 
 
 5. Savings, investments, life insurance, etc. 
 
 6. Luxuries and advancement Education, entertainment, 
 music, books, magazines, club dues, cigars, vacation, etc. 
 
 A home without music How Drearyll Happy Thoughtlt Go to Bartlett's they 
 can take care of your music wants.
 
 You 
 
 Want a Home 
 
 OF YOUR OWN 
 
 If you are planning and saving for a home of your 
 own, let the Mutual show you how to realize this 
 home at less cost and in less time by becoming a 
 member. 
 
 Let the Mutual show you "How to make your sav- 
 ings produce the Earning Power of money for you, 
 with the safest security known, Real Estate." There 
 is quite a difference between the Earning Power and 
 the Rental Value of money. 
 
 INVESTIGATE OUR MUTUAL PROFIT PLAN 
 
 See what Mutual Service can do for 
 you and what it is doing for others. 
 
 Mutual Realty Corporation 
 
 Title Insurance Bldg. 
 Los Angeles 
 
 10
 
 From several home budgets prepared and studied by ex- 
 perts, a number of helpful points have been found, as for 
 instance, the amount spent for shelter, or rent, should never 
 exceed more than one-fourth of the monthly income. In the 
 item of Food, the percentage necessary to keep the average 
 family in good health under average conditions has been 
 approximately figured at thirty per cent. The skill and 
 training of the home-maker in nutritive values and cooking 
 will bear greatly on this point, however. Under operating 
 expense, the percentage will depend largely on the size of 
 the home and living standards in general, as much labor- 
 saving equipment should be bought and counted here as 
 possible, such as electric washing machines, fireless cookers, 
 etc. Experience has shown that these valuable aids to suc- 
 cessful home-maintaining have not only eliminated an end- 
 less amount of labor on the part of the housewife, but 
 actually lessened the amount spent for help, fuel, etc. 
 
 A budget for the average family with an income of $150 
 per month, under present conditions, and with no special 
 aim or extra burden, and which will not interfere with the 
 foregoing classification, may be summed up as follows: 
 
 Percentage Monthly Weekly 
 
 Shelter 25% $ 37.50 $ 9.38 
 
 Food 30 45.00 11.25 
 
 Clothing 15 22.50 5.62 
 
 Operating 10 15.00 3.75 
 
 Savings 10 15.00 3.75 
 
 Luxuries and advance- 
 ment 10 15.00 3.75 
 
 Total 100% $150.00 $37.50 
 
 It may be that the income is irregular, and varies in 
 amounts from one month to another. A good plan for such 
 homes is to establish a special savings account, or "sinking 
 fund," in the bank which will carry them and which may be 
 drawn on when the income does not reach the amount called 
 for in the budget decided upon. For instance, an income 
 may be $120 one month and $170 the next. A budget in 
 such a case could be made up on a monthly average for the 
 year, and by the special bank deposits when the income ex- 
 ceeds the average, there should be no serious difficulty in 
 following the budget plan. 
 
 After launching on your matrimonial career come to Bartlett's and get a piano for 
 your home. 607 West Seventh Street. 
 
 11
 
 USEFUL HOME HELPS 
 
 House Cleaning. Brooms will last much longer if treated 
 in the following manner. Put the broom in a pail, pour 
 boiling water on it until the pail is full, and let it remain 
 until the water is cold. Then hang it up by the handle to 
 dry. Sew a piece of muslin securely around it six inches 
 from the bottom. 
 
 To Renovate Dark Furniture. Cleanse it with turpentine 
 and wipe with an oiled cloth. Lemon oil is excellent for 
 this purpose, as it is not greasy and can be used on the 
 finest mahogany pieces as well as on floors or woodwork. 
 Apply in small quantities and rub in well. Never use water 
 on hardwood floors, it not only leaves white spots, but it 
 soaks in between the boards and causes them to warp. 
 
 Renovating Varnished Furniture. An excellent way to 
 clean varnished furniture (when there are no scratches 
 deeper than the varnish on it) is wash it with warm suds, 
 or clean with gasoline or turpentine. Polish with equal 
 parts of turpentine and crude oil, or equal parts of alcohol, 
 olive oil and vinegar. 
 
 White Stains on Wood, caused by water or any hot ob- 
 ject set upon it, can be removed by rubbing them with 
 equal parts of turpentine, and linseed oil. 
 
 Ink Stains on hardwood floor can be taken off by taking 
 a piece of rather fine sandpaper and going over the ink 
 stain until the floor varnish about it has been removed. 
 Now pour on ammonia ninety-five per cent strong. After 
 soaking the spot in the strong ammonia wash it with a 
 potash solution and the stain will disappear. A little var-- 
 nish over the sandpapered spot is the finishing touch. 
 
 Ink Stains on Mahogany furniture may be removed by 
 putting a few drops of spirits of nitre into a teaspoonful of 
 water. Touch the spot with a feather dipped in the fluid 
 and the ink will disappear. 
 
 A Dent in a piece of furniture, unless extremely deep, 
 may be removed by using a medicine dropper. Fill this 
 with hot water and carefully put a couple of drops in the 
 dent. Let this dry, then put in a few more drops. Keep 
 this up a dozen times during the day. In a few hours the 
 dent will disappear, because the constant application of 
 water causes the wood to swell in the dented spot and fill 
 it up. A little furniture polish rubbed gently over the place 
 will remove the scar. 
 
 The use of our Free Music Roll Library with every Player Piano SoldBartlett 
 Music Co., 607 West Seventh Street. 
 
 12
 
 Jfflemoranba of 
 Jftlarriage 
 
 Certified, Cfjat 
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 tor rr. at o'clucl; on bap.tljf of 
 
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 ar r orbing to the llatus of tiic dtate of California, anb 
 unbcr autftoritp of a ^license igfueb 19 ....... 
 
 bp tfje Uojf Sngelesf Countp Clerk in tfje Citp of Ho* 
 Sngeletf, CaL, on tfje bap of 
 
 in tfje pear nineteen fnmbreb 
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 (HLlitnrssfs 
 
 13
 
 To Clean a Painted Wall. Dip a woolen cloth in kero- 
 sene oil and rub the surface of the wall with it, changing 
 the cloth for a clean one as often as it becomes soiled. 
 
 To Whiten Woodwork and Furniture. The secret of the 
 successful enameling of furniture and woodwork is the 
 smoothness with which the paint is put on. Each coat 
 should be allowed to become hard and dry before the next 
 coat is applied. Ordinary house paint is used for all the 
 coats but the last one, and that should be of good enamel. 
 The number of coats depends upon the condition of the 
 woodwork. If it is already white one or two coats will be 
 sufficient, but if you paint dark .woodwork white it will re- 
 quire three or four coats before the enamel is put on. It 
 will then last for years, looking as good as new. Treat the 
 tables, chairs and beds in the same manner. Before paint- 
 ing the white bedsteads, wash them in soap and water and 
 then give them a new coat of enamel. White paint that is 
 in good condition and not very much soiled can be cleaned 
 by rubbing it with a damp flannel cloth and a little whiting. 
 Remember the bright sunlight in a room with white furni- 
 ture and white woodwork will keep them white. 
 
 Yellow Pine Woodwork and Furniture can be cleaned by 
 applying to it a flannel cloth dipped in vinegar. Washing 
 it out in clear water as soon as it becomes soiled and before 
 being dipped in the vinegar again. 
 
 Maple Floors and Furniture. When oiling these, heat 
 linseed oil lukewarm, remove from fire, and add half as 
 much turpentine as linseed oil. The turpentine keeps the 
 floor from turning dark, and if handled this way maple 
 woodwork will remain white for years. 
 
 To Give Willow Furniture a Dull Finish. First apply a 
 flat finish oil stain. Put it on evenly and let first coat dry 
 before putting on the second. If the stain is not dark 
 enough when it has dried a second coat can then be put on 
 without danger of cloudiness, stickiness or thickness. An- 
 other way to get a dull finish is to put on a varnish stain 
 and rub it in as you put it on with a cotton cloth. This 
 method makes the stain dry dull. 
 
 Shining Finish. If a shiny finish is desired apply an 
 enamel paint. Care should be taken to make the brush 
 marks even and to apply the enamel thinly and evenly. 
 Like stain the first coat should be allowed to dry thor- 
 oughly before the second is applied. 
 
 You all know what the Kohler & Campbell Piano is so come to Bartlett Music Co., 
 607 West 7th Street for it. 
 
 14
 
 Rattan Chairs. When chair bottoms of rattan become 
 loose and "baggy" stand them in a tub or bathtub and pour 
 two or three kettlefuls of absolutely boiling hot water 
 through the woven rattan. Do this on a bright warm day, 
 and set the chairs out in the sun. Within a few hours the 
 bottoms will be as taut and even as when they were new. 
 
 Shabby Leather Chairs. To improve them, take 1 pint of 
 linseed oil, boil it, and let it stand till nearly cold. Then 
 stir into it half a pint of vinegar. When the two are per- 
 fectly amalgamated bottle and it is ready for use. Shake 
 the bottle well before using the mixture. Pour a little on a 
 soft cloth, rub it well into the leather, turning the flannel 
 as it gets dirty, then rub with a soft duster till the polish is 
 restored. This polish softens the leather and prevents it 
 from cracking. 
 
 Window and Mirror Cleaning. 1. Use no soap on win- 
 dow glass. A cotton cloth dipped in a little alcohol will add 
 brilliancy to the final rub. 
 
 2. Windows and mirrors can be more easily cleaned if 
 a goodly amount of kerosene is put in the water with which 
 they are washed. It cuts all grime and grease, does away 
 with fly specks and leaves the glass with a wonderful gloss 
 and without a flaw. 
 
 3. A little camphor on the cloth with which you rub a 
 window or mirror, after the dust has been .removed, will 
 brighten it. 
 
 4. Place a week's tea leaves in a pail and pour over 
 them a quart of boiling water. Leave for one hour, then 
 strain and bottle. The liquor is excellent for cleaning win- 
 dows and mirrors ; will make them shine like crystal. 
 
 Paint Marks on Glass may be removed by rubbing with 
 a paste of whitening and ammonia, thinned with water to 
 the consistency of cream. Leave the past'.- on the glass dry 
 and then wash off with soap and warm rater. Vinegar i^ 
 also useful in removing paint from glass. 
 
 Cleaning Oil Paintings. Peel a potato and halve it. Rub 
 carefully over the painting with the flat side. Cut a new 
 surface each time the moisture is exhausted. Sponge after- 
 wards with clean tepid water. 
 
 Cleaning Gilt Frames. Apply white of egg with a small 
 camelst/iir paint brush to fly-specks on gilt frames, then 
 rub gently with a soft cloth and the specks will disappear. 
 Vinegar will also remove fly-specks from almost anything, 
 windows, picture frames, woodwork, etc. 
 
 Come in and see our beautifully equipped store, 607 W. 7th, Opposite Robinson't 
 
 15
 
 Cleaning and Renovating Carpets. 1. Three small bars 
 of good white soap, three gallons of water, one 10-cent 
 bottle of household ammonia, one-half box of borax and 
 10 cents worth of tartar. Melt soap in water on top of 
 stove, then add other ingredients. Let boil ten minutes, 
 then take off stove. Splendid for renewing colors in car- 
 pets and cleans them fine. Will help indefinitely. 
 
 2. Another Stain Remover. Six quarts of rainwater, one 
 cake of white soap, two ounces of borax, two ounces of sal 
 soda, and one handful of salt will be needed to make a soap 
 which will clean dingy-looking carpet. Allow this to come 
 to the boiling point and add one ounce of glycerine. Re- 
 move from the fire, let cool and add two ounces of aqua 
 ammonia. Dissolve one cup of soap in one quart of boiling 
 water. Apply to carpet with a scrub brush, sponge off with 
 sponge or cloth wrung from clean warm water. 
 
 3. Cut up a piece of yellow soap the size of a walnut and 
 dissolve it in a pint of boiling water. Beat to a lather. Add 
 a quart of water and an ounce of borax, and bring to a boil. 
 When cold pour into a large bottle, add an ounce of am- 
 monia and an equal quantity of spirits of wine, and shake 
 thoroughly. Moisten a flannel with thr reviver and rub the 
 carpet briskly, turning the flannel as it absorbs the dirt. 
 Rub dry with clean cloths. 
 
 4. A weak solution of alum will revive the colors of 
 faded carpet after a thorough sweeping. 
 
 5. To clean carpets grate a raw potato and rub over the 
 surface of the carpet and finish off with a clean cloth wrung 
 out in warm water. 
 
 6. Soot may easily be swept from carpets by sprinkling 
 lavishly with salt before sweeping. 
 
 7. Ink marks that have not dried on a carpet, may be 
 removed by using turpentine and white soap. 
 
 8. Moth-germs in rugs or similar articles may be got 
 rid of by wringing a thin rag out of water and spreading it 
 over the rug (preferably on the wrong side) and passing 
 over it lightly with a hot iron, not touching the material 
 but only causing the water to evaporate. The hot vapor 
 kills the germs. 
 
 When Laying Linoleum, if you would have it smooth, let 
 it lie in place and be walked over for a few days before 
 tacking down. 
 
 Lyon & Hcaly Washbtirn. A splendid piano and you can get it at Bartletts Music 
 Company, 607 West Seventh Street. 
 
 16
 
 H. W. BROUGHTON, Pres. O. B. BURDICK, Vice-Pres. 
 
 BEAUTIFUL and Attractive 
 Home makes Happiness 
 and Joy for Ever. : : : 
 
 Our Attractive and Artistic 
 
 Wall Hangings give the 
 
 desired effect. 
 
 Los Angeles 
 H^all Paper & Paint Co. 
 
 528 South Main Street Phone 10026 
 
 17
 
 Castors on large and heavy pieces of furniture should 
 have a drop or two of oil applied to them once or twice a 
 year to keep them running smoothly. 
 
 If a Crack Appears in the Wall mix plaster of paris with 
 vinegar and fill the space. 
 
 To Rid the House of Ants. A piece of gum camphor or 
 sprigs of parsley placed where the ants come in, will soon 
 drive them away. A small quantity of green sage placed 
 in the pantry will keep out red ants. 
 
 Roaches and Waterbugs. 1. Wash the kitchen floor, sur- 
 base, and the framework about th*e sink, with lye at the first 
 appearance of these pests. Apply the lye with a brush and 
 do not let it touch the hands. 
 
 2. Sprinkle powdered borax over the infested places and 
 roaches will disappear. 
 
 3. Cucumber peelings will expel roaches if strewn 
 around in their haunts. 
 
 4. Roaches will not go where parsley is put. It should 
 be renewed twice a week. 
 
 Moths. Apartments and closets that are frequently aired 
 and swept are not apt to be seriously affected. In fact, 
 airing and sunlight are probably the best as well as the 
 oldest remedies. 
 
 Clothes Moths. The various substances used to keep 
 away moths, such as tobacco, camphor, naphthalene cones 
 or balls, tarred paper and cedar chips have no effect if the 
 moth eggs are already present in the clothes. It is there- 
 fore recommended before they are laid away, that they 
 should be thoroughly beaten, shook and brushed. If the 
 articles are quite free from moth-eggs when laid away the 
 odor from the various repellents or from cedar chests and 
 wardrobes will serve to keep the moths away. The odor, 
 however, lessens with age, so that the protection afforded 
 is greatly decreased in time. For this reason when furs 
 and other valuable garments are wrapped in tarred paper 
 or other protectors, the containers should be renewed every 
 year or two. 
 
 For valuable articles the safest plan is to place them in 
 cold storage. Recent experiments have shown that the 
 larvse of the clothes moth will resist for a long time low 
 temperatures if these are uniform. 
 
 It is said whole cloves sprinkled among furs and woolens 
 will keep out moths, proving as effective as the ill-smelling 
 moth preparations. 
 
 You will want an A. B. Chase Piano for your new home Get it at Bartlett's 
 
 607 West 7th Street. 
 
 18
 
 RATTAN SHOPS 
 
 Reed Furniture 
 
 Is Ideal f o r 
 
 The California Home 
 
 The cheerfulness and the practicability of Reed furniture 
 makes it more than adaptable for furnishing the home. It 
 is less expensive, lasts a life time, is easily cleaned, easy to 
 move when you clean house. 
 
 We are Manufacturers and Sell Direct to You 
 at Big- Savings-- Write for Booklet "How to 
 Furnish Your Home Artistically." 
 
 You get the benefit of the maker's prices when you buy 
 from us. You save money and get the very best Reed Fur- 
 niture in the newest styles. 
 
 Complete suites or single pieces for every room in the home. 
 Before purchasing your new furniture, come in and get our 
 prices. 
 
 Rattan Shops 
 
 605 West Seventh Street 
 
 638 Maple Ave. 14688 
 
 LOS ANGELES 
 
 19
 
 LAUNDRY HELPS 
 
 Clothespins. New clothespins should be scrubbed in 
 clean soapsuds, then boiled for five minutes and let dry on 
 a board. They will last much longer. 
 
 Irons that have become rusty if first heated and rubbed 
 with beeswax tied in a rag, and then rubbed over a piece of 
 paper that has salt sprinkled on it will be fit for use. 
 
 Removing Starch from Irons. Should starch cling to 
 your iron while using it, sprinkle salt on a piece of brown 
 paper and run the iron on it. 
 
 To Whiten Clothes add a few drops of turpentine to the 
 water in which they are boiled. 
 
 Washing Colored Frocks. Generally speaking, delicate 
 shades may be kept from fading by using plenty of pulver- 
 ized pure borax in the water in which they are washed and 
 rinsed. A handful of salt in rinsing water nearly always 
 acts as a preventive for any shade. 
 
 To Prevent the Color Running add to the rinsing water a 
 little vinegar for mauve, heliotrope, red or pink. For mauve 
 you may also use a large lump of ammonia, which should 
 be dissolved first; oxgall for brown; two or three lumps of 
 alum will revive green or blue ; salt may be used for blue ; 
 methylated spirits for all shades of lemon or yellow. 
 
 To Take All the Color Out of a faded cotton garment, 
 boil it in cream of tartar water, and it will be white. 
 
 When Rinsing Clothes in hard water add half a cup of 
 sweet milk. The bluing will not spot. 
 
 ....Rinsing Mixture. One ounce of Epsom salts added to a 
 gallon of water makes an excellent rinsing mixture for col- 
 ored blouses and washing dresses. 
 
 Gloss on Linen Clothes. Adding a tablespoonful of 
 sugar while the starch is still hot, will give linen clothes a 
 good gloss when they are ironed. 
 
 Chamois Leathers should be washed in tepid water and 
 dried with the soap in them ;they will then be nice and soft. 
 
 Stretching Curtains Without Curtain Stretchers. After 
 lace curtains are washed, select a clean sunny place on the 
 outside of your house. Wash off carefully. Have a box of 
 small tinned tacks (as they will not rust) and a clean ham- 
 mer. Let the edge of the clapboard be your guide. Take 
 each scallop and stretch well. Put up early in morning and 
 take down before sundown. No ironing is necessary and 
 they look like new. 
 
 BARTLETT MUSIC COMPANY The Oldest Music Firm in Los Angeles 
 607 West 7th Street. 
 
 20
 
 To Mend a Lace Curtain. Apiece of lace or net starched 
 and put under a hole in a lace curtain, then pressed smooth 
 with a warm iron, will scarcely be visible. 
 
 Washing Blankets. To wash blankets choose a warm 
 sunny day with a gentle breeze. March is considered the 
 best month to wash blankets. Prepare suds by dissolving 
 half a bar of good white hard soap, one tablespoonful of 
 borax and one tablespoonful of aqua ammonia for each pair 
 of blankets. Let the suds become cool enough that the 
 hands may be borne in them easily. Shake the blankets 
 well before putting in the water, to free them as much as 
 possible from dust. If soiled new blankets are to be washed 
 they will require more soap than old ones; the grease in the 
 blankets hardens the water; then is the time they shrink. 
 When all is ready put the blankets in the warm suds and 
 let them stand for one hour, keeping the temperature about 
 as hot as the hands will bear by frequently ading hot water. 
 Do not put soap on the blankets nor rub them. 
 
 After they have soaked for an hour, lay the washboard 
 flat across the tub, put in one blanket at a time, raise the 
 blanket on to the washboard and go around the edge, ap- 
 plying the suds with a scrubbing brush, and rubbing vigor- 
 ously. Meantime heat sufficient water for two more lathers. 
 Remove from first to a second suds prepared in the same 
 manner, seize the blanket by the middle and souse it up and 
 down. Squeeze and press it between the hands until clean. 
 Rinse in three clear waters, keeping them at the same tem- 
 perature as the suls, namely, as hot as the hands will bear, 
 and run through the wringer or squeeze the water out of 
 them rather than wring them in the usual way. Fasten by 
 the edges to the line and frequently shake and stretch them 
 to their proper size while drying. To have the best success 
 in washing blankets two points must be observed, namely, 
 to keep the water at a uniform temperature, neither boiling 
 hot nor cold enough to chill, but as hot as the hands will 
 bear, and not to wring or rub the blankets in such a way 
 that the fibers will become interlaced and cause shrinking. 
 \\hen thoroughly dry beat the blankets while on the line 
 with a carpet beater. This will cause the wool to become 
 Huffy like a new blanket. 
 
 Stains on Blankets and other woolen goods can be re- 
 moved by using a mixture of equal parts of glycerine and 
 yolk of an egg. Spread it on the stain, leave it for half an 
 hour, and then wash. 
 
 Columbia Grafonolas. all Styles and Finishes at Bartlett's 607 West 7th Street 
 
 21
 
 Cleaning White Clothes of any kind, especially white 
 wool, use the common block magnesia. Lay garment on 
 table and rub magnesia into it thoroughly. Roll up and 
 lay away for a few days. Then shake out and brush with 
 clean brush. It will look like new and save many a dry 
 cleaner's bill. 
 
 Washing Needlework. Soap should not be rubbed di- 
 rectly on dainty needlework, especially that embroidered in 
 colors. Make a tepid suds of white soap and soft water. 
 Let the articles stand in this a few minutes to loosen the 
 dirt, and then put them into a similar clean suds. A gentle 
 patting and rubbing with the hands will finish the cleansing. 
 Rinse in fresh water which has a little bluing in it. Test 
 this water, not to get it too blue. 
 
 Fine linens and pieces of lingeries will last much longer if 
 they are wrung out by hand and not put through the 
 wringer. 
 
 Dainty Laces. If you would keep your laces looking 
 fresh and new, wash in the following manner. Purchase 
 4 cents' worth of benzoline . This spirit is highly inflam- 
 mable, so should be kept away from artificial light or fire. 
 Take two basins and into each put a little of the benzoline. 
 Dip the lace into one, douse it up and down, then squeeze 
 gently and dip in the second lot of benzoline ; by then all 
 the dirt will have dropped out. Shake the lace ;it will dry 
 in a few minutes and look like new. 
 
 Cleansing Problems. Removing Fruit Stains from cotton 
 and linen. Nearly all fruit and berry stains can be removed 
 from cotton and linen by pouring boiling water on the spot, 
 the fabric being stretched over a basin. Small doilies may 
 be swished about in the boiling water until the stains 
 disappear. 
 
 Peach Stains, Mildew and iron rust are obstinate. Cover 
 spots with salt and squeeze lemon juice on them until the 
 salt is saturated ; then lay the pieces in the sun. The stains 
 will gradually fade out ; but it may be necessary to put 
 lemon and salt on the worst places several times, drying 
 them each time in the sun. 
 
 Blueberry Stains will disappear if ammonia is put on 
 them. 
 
 Fruit Stains. To remove them from white material, boil 
 milk and hold the stained part in it for a minute. If the 
 stains are on linen apply powdered starch at once, and leave 
 for a few hours. 
 
 Bartlett Music Company now 607 W. 7th St. Opposite Robinson and next to 
 Security Trust and Savings Bank Branch. 
 
 22
 
 Removing Stains From Fabrics. Very large, deep stains 
 and those which have become set may be removed by dip- 
 ping the spot in a solution of one level teaspoonful of oxalic 
 acid to a pint of hot water. This acid is a strong bleach and 
 must not be allowed to remain in the fabrics as it will injure 
 it. Dip the stained part in the solution letting it remain 
 about two minutes. Dip the goods again if the stain is not 
 entirely gone. As soon as the stain disappears rinse the 
 piece to remove the acid, and drop it into warm suds. 
 
 Blood Stains on wash material can be removed by satu- 
 rating the stained portion with kerosene and then dipping 
 in boiling water. 
 
 Fly Paper. Any article which has come in contact with 
 fly paper can be cleansed by soaking the spot in castor oil, 
 and then wash in the ordinary way. 
 
 Grass Stains. Any linen article that has become grass 
 stained should be saturated with kerosene and then washed 
 in very hot water, with plenty of soap. Cream of tartar will 
 also remove grass stains. 
 
 Grass Stains on any material can be removed if moistened 
 with a solution of chlorate of tin, and then washed imme- 
 diately in plenty of cold water. It is wise to always have 
 this solution on hand. If the stained article cannot be 
 washed then alcohol must be used. 
 
 Ink Stains. There are various ways of removing ink 
 stains; some of them are as follows: 
 
 1. Use a teaspoonful of salt to nearly a half glass of 
 milk. Soak the stained part in this solution. Either white 
 or colored fabrics can be cleaned by this method, but if the 
 ink has been allowed to dry it will be necessary to soak the 
 stained part in the milk for an hour or two. 
 
 2. Inkstains. Place the stained garment over a saucer 
 and cover the stain with borax. Then pour peroxide over 
 the borax . Do not pour water over the stain, as this receipt 
 will not prove so effective. The borax and peroxide will 
 take effect almost immediately. 
 
 3. Inkstains. To remove ink stains from wash mate- 
 rial, pour a tablespoonful of kerosene on the spots and rub 
 well. Rinse in kerosene and the spots will disappear as if 
 by magic. This should be done before the regulation 
 washing. 
 
 4. Ink Stains. Soaked in sour milk they usually disap- 
 pear, but if not, rinse in a weak solution of chloride of lime. 
 
 Get your Q. R. S. Rolls at Bartlctt Music Co., 607 West 7th Street. 
 
 23
 
 Iodine Stains may be removed by washing with ammonia 
 water. 
 
 Iron Rust. A quick and easy way to remove iron rust 
 from clothes is to put a teaspoon of cream of tartar on the 
 spot, tie up the cloth around it into a little bag and boil the 
 garment. 
 
 Mud Spots on silk. After washing thoroughly, rub soiled 
 places with a raw potato. 
 
 Paint on Silk. Rub paint spots on silk with turpentine 
 and they will disappear. 
 
 Pitch Greese and Tar Stains. Soak in turpentine. Scrape 
 off carefully with a knife all the loose surface dirt ; sponge 
 clean with turpentine. 
 
 Scorch Stains. Wet the scorched place, rub with soap 
 and bleach in the sun. 
 
 Scorched Linen. Extract the juice from four peeled 
 onions, mix this with four ounces of fuller's earth, one 
 ounce of soap, and a pint of vinegar. Boil well together. 
 When nearly cold, put on the scorched places and let dry 
 in the air. Wash in cold water. 
 
 Scorch Marks. Cut an onion in two, rub the scorched 
 part with it, then soak in cold water. The marks will dis- 
 appear in a few minutes. 
 
 Scorched Clothes. Wet the scorched place thoroughly 
 with water, then apply to it a thick paste made of ordinary 
 lump-starch mixed with just enough water to make it stick 
 well. Use plenty of paste, and let it dry on the scorched 
 material. Then, when dry, be sure to rinse all the starch 
 out with water, for if you fail to do this the iron may scorch 
 the material again in the same place. If one application 
 does not remove all the scorch, repeat the operation. 
 
 Sewing Machine Oil Marks. Rub with lard and let stand 
 for several hours, then wash with soap and water. 
 
 Shoe Blacking. Vinegar will remove it from the 
 clothing. 
 
 KITCHEN UTENSILS 
 
 The washing of pans and kettles will not involve half the 
 labor if done immediately after using. 
 
 New Sauce Pans. Before being used should be filled 
 with water; add a lump of soda and some potato peelings, 
 and let boil for some hours. Then wash out thoroughly, 
 and all danger from poisoning from the tinned lining will 
 be gone. 
 
 All the latest Columbia Records at Bartlett's, 607 West 7th Street. 
 
 24
 
 Iron Kettles when new, need care to prevent them from 
 rusting. Fill pretty full with potato parings, add water 
 to all but cover, and boil for an hour. Empty the kettle, 
 wash in very hot water, dry it, and rub well with lard. 
 Repeat the operation two or three times and you will have 
 a kettle that should last a long time without rusting. 
 
 Nickel cooking utensils are delightful to use in the 
 kitchen, for they are easy to keep clean, and when properly 
 kept their appearance does credit to the cleaner; so, too, do 
 copper and aluminum, but equally they show signs of 
 neglect at once if not kept in good condition. 
 
 Aluminum. To clean, never use soda as it blackens the 
 aluminum, and no effort will bring back its white appear- 
 ance again. Use a wooden clothespin to scrape the bottom 
 of your aluminum saucepan, if you would prevent scratches. 
 
 Cleaning Aluminum. If you want to polish your old, dis- 
 colored aluminum ware, so it will look like new, use O or 
 OO wool steel and a pure white soap. Aluminum is dis- 
 colored by alkalies and not by acids. Do not use strong 
 soap or scouring-powder on it. 
 
 Earthenware Casseroles are of all things the easiest to 
 clean. The inside of them is so well glazed that it does not 
 chip nor crack, and consequently only requires to be washed 
 out and well rinsed and dried, and they are ready for use 
 again. 
 
 Enamel Pans are very nice, but great care must be taken 
 when using them, for they stain easily, and the surface soon 
 becomes covered with tiny cracks and scorch marks. When 
 this stage has been reached, they are not very satisfactory 
 to cook with, as they are difficult to keep clean. No soda 
 should be used in the water in which these pans are washed. 
 
 A Mincer. To clean after using, grind stale crusts of 
 bread through it. The bread collects all the fat, grease and 
 skin from the small teeth. 
 
 Vinegar Cruet can be cleaned by filling it with finely 
 chopped potato skins, cork tightly and let it stand in a warm 
 place three days ; then turn the skins out and rinse the cruet 
 with warm water and borax. 
 
 Rusty Knives can be cleaned by using a raw potato 
 dipped in brick dust. 
 
 Stove Polish. Turpentine mixed with stove polish pre- 
 vents rust, and hardening, and gives a brighter gloss than 
 the use of water. 
 
 The Autopiano "The Pride of the Navy'' Get one at Bartlett's and make your 
 married life complete. 
 
 25
 
 HEALTH rflfe HOME 
 
 IS POSSIBLE 
 
 Chiropractic *; 
 
 ADJUSTMENTS DISEASE 
 
 Pinched nerves at the spine interfere with the vari- 
 ous corresponding organs of the body, causing their 
 many disorders, such as headache, asthma, stomach, 
 liver, bowel or kidney trouble, sciatica, lumbago, and 
 most all so-called diseases. 
 
 EMOVE 
 
 CAUSE of 
 
 DR. E. R. NETTLE 
 
 CHIROPRACTOR 
 
 308-11 O. T. Johnson Bldg. 356 So. Broadway 
 
 Third Floor Day and Evening Service 
 
 Free Analysis X-Ray Service Phone 63246 
 
 26
 
 To Clarify Drippins, slice a raw potato into the fat while 
 rendering. It will absorb all impurities. Suet and lard are 
 best kept in tin vessels. Salt pork, however, should be kept 
 in glazed earthenware. 
 
 Tough Meat will be made tender if placed in vinegar 
 water for a few minutes. 
 
 A teaspoon of vinegar added to boiled meat, while cook- 
 ing, makes the meat tender. 
 
 When Frying Meat or Fish sprinkle a little salt over the 
 bottom of the pan before putting in the fat. This prevents 
 any spattering on the wall or rust on the stove. 
 
 When Boiling Ham leave' it in the water in which it has 
 been boiled until it is quite cold. This will make it juicy 
 and tender. 
 
 To Preserve Meat in hot weather wash over with very 
 weak vinegar and water, and then cover with slivers of raw 
 onion. Before cooking remove onion and rinse meat in 
 clear cold water. 
 
 Cold Storage Meat and poultry should never be allowed 
 to remain in a warm room before cooking. All cold stor- 
 age foods spoil quickly if left in warm temperature. 
 
 With Salt-Boiled Codfish, serve parsnips ; with Boiled 
 Salt Mackerel, corn bread or fried cornmeal mush. 
 
 To Keep Lemons, put them in water ; change once a week 
 and they will keep a long time. 
 
 When using cold lemons place them in a heaten oven 
 until warmed through, and they will yield more juice than 
 cold ones. 
 
 When lemons are hard cover them with boiling water 
 and stand them aside to cool. They will then appear fresh 
 and full of juice. Neither will the juice seem in the least 
 diluted by the water. 
 
 To Prevent Cake From Burning when using new tins, 
 butter the new tins well and place them in a moderate oven 
 for fifteen minutes. After this the cake may be cooked in 
 them without danger of burning. 
 
 A teaspoonful of glycerine makes a cake very light. But- 
 ter your cake tin well, and line with proper paper, buttered. 
 
 Sweet milk will make a cake rich and close ; water in the 
 same cake will make it light and delicate. 
 
 Two lumps of sugar in your over will brown a cake with- 
 out burning. A basin of cold water will cool a hot oven. 
 Place in lower part of oven. 
 
 A Burnt Cake that is not done should have burnt part re- 
 moved and place covered with beaten egg and brown sugar. 
 Stand cake on sieve when cooked. 
 
 27
 
 Life Health 
 
 MR. and MRS. NEWLY WED 
 
 At this time you will 
 WANT and NEED 
 
 INSURANCE 
 
 That Will Give You the Most Protection for the 
 Least Money 
 
 Below is a picture of my complete coverage based on 
 $5,000 of Life Insurance 
 
 If Insured dies from natural causes, the Com- 
 pany pays $ 5,000 
 
 If insured dies from accident, the Company 
 
 pays ".. 10,000 
 
 IN CASE OF TOTAL PERMANENT DISABILITY THE COMPANY WILL 
 
 1st. Waive all premium payments; 
 
 2nd. Pays $25.00 per week for one year and thereafter ; 
 
 3rd. Pay $50.00 per month for life ; and 
 
 4th. Pay $5,000.00 to the beneficiary when insured 
 
 dies. 
 5th. If disability involves loss of limbs or sight as a 
 
 result of accident, the' Company will pay $5,000 
 
 immediately in cash IN ADDITION to all other 
 
 benefits. 
 
 In case of Temporary Disability as a result of either 
 Sickness or Accident the Company pays $25.00 per 
 week for a limit of 52 weeks. 
 
 For further information regarding Insurance, 
 see, phone or write 
 
 C. B. WIDNER 
 
 902 Marsh-Strong Bldg., Los Angeles, Cal. . 
 Accident Phone 665-45 Disability 
 
 28
 
 Suggestions for Laying Table 
 
 If possible, have the table in the middle of the dining 
 room, the center of the table directly under the central point 
 of the chandelier. 
 
 After laying the silence cloth, which may be of felt or 
 heavy canton flannel, place the tablecloth so that the center 
 of the cloth comes directly over the center of the table. The 
 middle lengthwise crease should indicate the immaculate 
 freshness of the cloth. If the cloth has been folded the next 
 crease should be at right angles to the first at the center of 
 the cloth. Many prefer rolling the cloth, and so avoiding all 
 but the middle lengthwise crease. 
 
 After laying the cloth the centerpiece should be placed as 
 its name indicates. There should always be some decoration 
 for the center of the table a vase of cut flowers, a growing 
 plant, or a bowl of fruit is always available, and adds greatly 
 to the attractiveness of the table. 
 
 If the table is round place the covers equidistant from 
 each other; if rectangular, or oval, as nearly opposite each 
 other as possible. Always allow ample space between the 
 covers. A table should never look "crowded" because of too 
 many covers, or too much food served on it, or any unneces- 
 sary china, silver or cutglass, however beautiful it may be. 
 Every article placed on the table should be designed for 
 service, and should be so placed that it may most con- 
 veniently render its best service. 
 
 For each cover place a plate, right side up, and all the 
 silver that will be needed for serving the meal, unless there 
 are so many courses as to demand more silver than space 
 permits, in which event reserve the silver for the later 
 courses and place when needed. The very small spoon for 
 the after-dinner coffee may always be reserved till the coffee 
 is served. Place the silver for the different courses in order 
 so that it shall be used "from the outside toward the plate." 
 Remembering that this is the rule for the correct laying of 
 the table, the uninitiated need have no fear as to which piece 
 of silver to use for a particular course. Also it should be 
 remembered that it is proper to follow the lead of the 
 hostess. The knives and spoons should be placed on the 
 right of the plate, the knives with the cutting edge toward 
 the plate and the spoons with the bowls up. The forks 
 should be placed, with the tines up, on the left of the plate. 
 
 29
 
 The glass for water should always be placed about half an 
 inch from the tip of the knife. Individual butter plates, or, 
 better, bread and butter plates, may be placed in front of the 
 plate, to the left of the glass. The napkin may be placed in 
 the service plate, or to the left of the forks, with the open 
 edge toward the plate. 
 
 Small special dishes for "hors d'ocuvers," bonbons, and 
 the like, may be appropriately placed when laying the table. 
 The silver to be used for dishes of food served from the table 
 should be placed convenient for this purpose. If the hostess 
 is to serve tea or coffee, the tea service should be arranged 
 at her plate. If the hostess is to do the carving, the carving 
 set with a spoon to aid in serving should be placed to the 
 right of the silver for this cover. 
 
 >'-? -.--/ you Newly-Weds can have a piano on easy terms at Bartlett's, 607 IV. 7th. 
 
 We Sell Grafonolas the same way Easy Monthly Payments Bartlctt Music Co., 
 
 607 West Seventh Street. 
 
 30
 
 SANDWICHES FOR EXCURSIONS, PICNICS AND 
 
 LUNCHEONS 
 Brown and White Sandwiches 
 
 Slice brown and white bread about one-quarter inch thick, 
 butter and place alternately on top of each other, about five 
 layers. Then slice through, making attractive layer sand- 
 wiches. 
 
 Favorite Sandwiches 
 
 One Ncufchatel cheese, one-half cup finely chopped nuts, 
 about seven or eight large olives, chopped fine, salt, pepper, 
 paprika to taste. Cream to moisten sufficiently to spread. 
 
 Fruit Spread 
 
 Two pounds evaporated apples, one pound prunes and 
 one pound evaporated peaches. Soak in cold water over 
 night. In the morning boil gently in fresh water until very 
 soft ; then strain through a coarse colander. To the strained 
 quantity add two pounds of sugar, or one pound sugar and 
 one pound molasses. If desired, flavor with cinnamon or 
 lemon peel. Empty into a fireproof earthenware dish and 
 bake in the oven one hour, stirring occasionally. 
 
 Sardine Butter (for Canape or Sandwiches) 
 (a) Three large sardines, skin and rub smooth, one table- 
 spoon lemon juice, one teaspoon parsley (chopped), dash 
 cayrnne. (b) Two tablespoons fresh butter. Cream (a), 
 add il>). Mix thoroughly. 
 
 Parisian Sandwiches 
 
 To one cup of cold meat or poultry, add two hard-boiled 
 eggs. Mince fine with capers and water-cress, and add 
 enough mayonnaise dressing to spread easily. 
 
 Cream and Jam Sandwiches 
 
 Mix any kind of jam with an almost equal amount of thick 
 cream. Spread thin slices of buttered bread with the mix- 
 ture, and make into sandwiches. 
 
 Date Sandwiches 
 
 To any quantity of chopped dates, add the same amount 
 of chopped English walnuts. Mix with enough mayonnaise 
 dressing to spread easily on buttered slices of brown bread. 
 
 For Sandwich Filling 
 
 Chop one-quarter pound figs very fine, add one-quarter 
 cup water and cook to smooth paste. Add one L third cup al- 
 monds, chopped fine and pounded to a paste with a little 
 rose water (can be omitted), also juice one-half lemon. 
 When cool spread mixture on lady fingers or bread. 
 
 Pimento Sandwich 
 
 Chop one pimento and mix with one-half cup mayonnaise 
 dressing. Put on lettuce leaf and place between thin slices 
 of bread. 
 
 31
 
 Home Cooking Recipes 
 SOUPS 
 
 Left-overs of meat, fish, vegetables and cereals can be 
 used advantageously in making soups. The heavy vegetable 
 pulp soups, such as split pea or bean soup, the cream of 
 vegetable soups and the milk chowders are rich in food 
 value. The thin meat stocks are valuable chiefly as appe- 
 tizers. The plain vegetable soups contain the food value of 
 the vegetables they contain. If cereals are added, it in- 
 creases the food value 
 
 Meat stock is water in which meat and meat bones have 
 been cooked. When dark meat is used, it is called brown 
 stock; when light meat is used, it is called white stock. 
 Vegetable stock is water in which vegetables have been 
 cooked. 
 
 Tomato Soup 
 
 1 can tomatoes 1 slice onion 
 
 1 pint rice water 1 teaspoon salt 
 
 1 tablespoon whole peppers J4 teaspoon soda 
 
 Bit of bay leaf 2 tablespoons flour 
 
 Yz teaspoon cloves 2 tablespoons fat 
 
 1 tablespoon sugar Yz cup boiled rice 
 
 Cook first seven ingredients 20 minutes. Strain. Add salt 
 and soda. Mix the flour with an equal amount of water until 
 smooth, add more water until thin enough to pour. Stir 
 soup while adding gradually the flour mixture, called thick- 
 ening; boil 5 minutes. Strain, add boiled rice, fat, and serve. 
 
 Rice may be omitted. The flour may be omitted. 
 
 Vegetable Soup 
 
 Yz cup carrot Yz cup fat 
 
 Yz cup turnip Yi. tablespoon parsley 
 
 Yz cup celery 1 teaspoon salt 
 
 \Y 2 cups potato Ms teaspoon pepper 
 
 y 2 onion 2 quarts water 
 
 Cut vegetables into cubes. Cook the vegetables, except 
 the potatoes and parsley, 10 minutes in the suet. Add water 
 and potatoes and cook 1 hour. Add parsley and seasonings. 
 A soup bone may be added. Barley or rice may be cooked 
 with the vegetables and served in the soup. Tomatoes, cab- 
 bage, peas, beans, spinach, or any other vegetable, may be 
 added as desired. 
 
 Split Pea Soup 
 
 1 cup dried split peas 1 ham bone 
 
 3 quarts cold water 2 tablespoons flour 
 
 */2 onion Y& teaspoon pepper 
 
 4-inch cube salt fat pork 1^2 teaspoons salt 
 
 32
 
 Pick over peas and soak overnight ; drain ; add cold water, 
 pork, ham bone and onion. Simmer 3 or 4 hours, or until 
 peas are soft. Rub through a sieve. Add the flour mixed 
 with cold water to the soup. Boil 5 minutes, stirring con- 
 stantly. Add seasonings. Cubed potatoes or boiled parsnips 
 may be added to the soup; tomato juice and green peas may 
 be added to give variety. 
 
 Cream Soups 
 
 Cream soups are made with thickened milk, combined 
 with meat stock, fish stock or vegetable stock and pulp. 
 They take their name from the kind of stock used, such as 
 cream of chicken, cream of fish or cream of celery, potato, or 
 whatever kind of vegetable or other food is used. With 
 bread and butter, cream soup furnishes a complete meal. 
 
 General Directions for Making Cream Soups 
 
 3 cups scalded milk 2 cups seasoned stock or vegeta- 
 
 2 slices onion ble pulp and stock 
 
 l /4 cup flour mixed with J4 CU P Seasonings to taste 
 
 water 
 
 Scald the milk with the onion, remove the onion and 
 thicken the milk by adding the flour and water mixture and 
 cooking it 20 minutes over hot water to prevent burning. 
 Boil 2 cups vegetables, cut in small pieces, in water to 
 cover ; force the vegetables when done through a strainer or 
 leave pieces in soup. Add the vegetable pulp and water in 
 which the vegetables have been cooked to the thickened 
 milk. Season and serve. 
 
 Cream of Carrot Soup 
 
 2 cups finely chopped carrots 1 slice onion 
 
 1 quart boiling water J4 cup flour mixed with % cup 
 
 1 teaspoon salt water 
 
 1 teaspoon sugar Salt and pepper 
 
 3 cups milk 
 
 Cream of Celery 
 
 3 cups celery J4 CU P flour mixed with % cup 
 
 1 pint boiling water water 
 
 1 slice onion Seasonings 
 
 2 tablespoons rice cooked in 3. 
 
 cups of milk 
 
 Cream of Tomato 
 
 3 cups tomato juice and pulp 3 tablespoons flour 
 cooked with J4 teaspoon soda 3 tablespoons water 
 1 minute Salt and pepper 
 
 3 cups milk scalded, with 2 slices 
 
 onion 
 
 Follow directions given above. Potatoes, lima beans, 
 string beans, asparagus, or a combination of vegetables, 
 such as peas, string beans, spinach, onions, etc, may be used. 
 If the vegetables are finely cut, they may be left in the soup. 
 
 33
 
 MEAT 
 
 In the average household there is perhaps no other food 
 that calls for more thought in selection and preparation 
 than meat. In no other country has meat been used so gen- 
 erously as in America. 
 
 The tough cuts of meats, usually the cheaper cuts, are 
 located where there is motion, such as those obtained from 
 the neck and limbs ; while the tender cuts are located where 
 there is little motion, such as those along the backbone. The 
 meat part from all the cuts from the same animal contain 
 the same food value, but there is more waste, such as bone 
 and gristle, to some cuts, and this should be considered in 
 buying. 
 
 To reduce the meat bill, make a little meat go a long way 
 by preparing meat combination dishes, such as stews, meat 
 loaves, meat pies, stuffed roasts, beef a la mode, etc. Make 
 good meat gravies. "Spread the meat flavor." Only a little 
 meat is needed to give flavor to a whole dish. 
 
 Selection of Meat 
 
 Meat should be uniform in color, the flesh firm and elastic 
 to the touch. 
 
 The flesh of beef should be of a bright red color and inter- 
 mingled with fat that is yellowish. 
 
 Mutton should be dull red in color, and the fat white. 
 
 Lamb and veal should be lighter in color and flesh less 
 firm than beef. 
 
 Meat should be removed from the paper as soon as it is 
 received from market and should be kept in a cool place. 
 Always wipe meat with a damp cloth. 
 
 Beef ranks first in nutritive value, with mutton a close 
 second. 
 
 How to Prepare Meat Stews 
 
 Stewing is cooking slowly, a long time, in a small quantity 
 of water. Cut the meat into rather small pieces ; divide it 
 into two portions; add one portion to cold water and heat 
 slowly to boiling point. Meanwhile brown the other portion 
 in a little fat in a pan. Then add it to the water and meat. 
 The whole should be cooked slowly for three hours or until 
 the meat is tender. Add vegetables the last hour of cooking. 
 
 Beef, mutton, lamb or veal may be used, selecting the 
 tough pieces, such as the neck, shoulder, lower part of 
 round, aitch bone, etc. Pieces of cold cooked meat may be 
 added to the stew. 
 
 The pieces of meat are usually dredged with flour before 
 
 34
 
 they are browned. This gives color to the stew, a rich 
 flavor, and thickens the gravy. 
 
 Onions, carrots, turnips, parsnips and potatoes are the 
 vegetables commonly used in stews. Tomatoes, string beans 
 and green peas are sometimes used. The vegetables should 
 be cut into ^-inch cubes, %-inch slices or strips, and added 
 the last hour of cooking. The potatoes, however, should be 
 parboiled 5 minutes, then added to the stew, allowing 20 
 minutes for cooking. The usual seasonings are salt and 
 pepper. Sweet herbs, parsley, a bit of bay leaf, a few cloves, 
 celery salt or catsup may be added for variety. 
 
 Dumplings or boiled rice are often served with stew. 
 When cooking dumplings, they should be placed so that 
 they will rest on the meat and vegetables. Meat stew may 
 be served on slices of fried mush. 
 
 Meat Pie 
 
 Fill baking dish three-quarters full with stew; cover with 
 mashed potato, boiled rice, biscuit dough or cereal mush 
 and bake until nicely browned on top. 
 
 New England Boiled Dinner 
 
 4 pounds corned beef 2 small French turnips cut in 
 
 6 small beets thirds 
 
 1 small cabbage 6 medium sized potatoes 
 
 6 small carrots or 3 large ones 6 medium sized onions 
 
 6 small parsnips 
 
 Wash the meat quickly in cold water. If it is very salt, 
 soak it about 30 minutes in cold water. Simmer meat in a 
 kettle, containing enough boiling water to cover, from three 
 to five hours, or until the meat is tender. Wash and scrape 
 the vegetables, leave the beets, carrots, turnips and parsnips 
 whole, or quartered if preferred. Cut the cabbage into quar- 
 ters. When meat is tender, remove from kettle, and, two 
 hours before dinnertime, add the carrots, afterward the tur- 
 nips and the cabbage. Thirty minutes before dinnertime, 
 add the parsnips and potatoes and onions. The beets should 
 be cooked separately. Reheat the meat with the vegetables. 
 Serve meat and vegetables arranged attractively on a large 
 platter. 
 
 HOW TO BROIL MEAT 
 
 Broiling is cooking by direct exposure to heat, over hot 
 coals or over a flame (gas flame). 
 
 Cooking with little or no fat in a hot frying pan is called 
 "pan-broiling." To make broiled meat juicy, turn often 
 while cooking. 
 
 35
 
 To Broil Steaks or Chops 
 
 Wipe meat with a damp cloth and trim off superfluous 
 fat. Rub the wire broiler with a little of the fat, place the 
 meat in broiler and broil over a clear fire, turning every 10 
 seconds for the first minute. After the. first minute, turn 
 occasionally until well cooked on both sides, or cook in a 
 little fat in a frying pan, turning over. Season to taste. 
 Pork chops must be very well done 
 
 Pan-Broiled Hamburger Steak 
 
 Chop finely one pound lean raw beef ; season highly with 
 salt, pepper and a few drops of onion juice. Add l /4 cup 
 milk gradually ; knead dough until spongy and shape into 
 cakes. Heat a frying pan, rub with the fat of meat and pan- 
 broil the steaks. Turn cakes often during the cooking. 
 
 One cup left-over oatmeal mush may be added to the mix- 
 ture and is very good. Try shaping oatmeal mush into 
 cakes, brush with melted fat; shape Hamburger steak mix- 
 ture into cakes, place on top of oatmeal cakes. Bake in the 
 oven until cooked and nicely browned. 
 
 GENERAL DIRECTIONS FOR BRAISING 
 
 The rump, top, round, blade, chuck, ribs, cross ribs, cuts 
 and flank stuffed are all good braised. Beef, mutton or veal. 
 
 To braise meat, wipe meat, sprinkle with salt and pepper, 
 dredge with flour, and ,if a lean piece of meat is used, lard 
 previous to seasoning. Brown the meat on all sides in a 
 little fat in a Scotch kettle or roasting pan. Then cover 
 bottom of pan with hot water or meat stock. Then cover 
 closely and cook slowly in the oven, on top of the range or 
 in a fireless cooker two hours. Add vegetables, such as 
 onion, carrot, turnips, cut into strips, balls or slices, and 
 continue cooking until meat and vegetables are tender. 
 Beef a la Mode 
 
 Insert 12 large strips of salt pork fat or piece of suet into 
 a 4-pound piece of round beef. Season with salt and pepper, 
 dredge with flour. Put a piece of suet in a hot pan, brown 
 the meat on all sides in this. Put in kettle with vegetables 
 Xpsop J9AO3 -M.9JS paq JGJ adpaj o; SuipaooDH 'JSJBAY pun 
 and cook slowly 4 or 5 hours in oven or top of range. 
 
 Pot Roast 
 
 When beef is similarly prepared (without the strips of fat 
 and vegetables) and cooked in a smaller amount of water, 
 is is called pot-roast. 
 
 Two cups brown sugar, 1 cup vinegar and 1 cup soaked 
 prunes added the last l /> hour of cooking provides a nice 
 change 
 
 36
 
 ROASTING 
 General Directions 
 
 Wipe the meat with a damp cloth Dredge the surface 
 with flour, salt and pepper. Put pieces of fat on the meat 
 and in the pan (melted fat may be used and rubbed over 
 the surface). Place meat on a rack in the pan. Put into a 
 hot oven. The heat of the oven should be intense at first 
 to sear the surface (about 10 minutes), and then the heat 
 should be reduced and water added to cover bottom of pan. 
 The meat should either be covered closely or basted often 
 with equal parts of fat drippings and water. After the last 
 basting, sprinkle with salt and pepper. Place meat on a hot 
 platter and garnish. ffl 
 
 Gravy 
 
 Pour fat from pan ; allow 2 tablespoons of fat to 3 table- 
 spoons of flour for each cupful of gravy. Put the fat into 
 the pan, add the flour and stir over a hot fire until well 
 browned. Add the boiling water or stock gradually, boil 
 3 minutes, season to taste with salt and pepper, and strain. 
 TIME TABLE FOR ROASTING (Per pound) 
 
 Beef, round 10 to 12 min. Lamb (well done) 20 min. 
 
 Beef ribs (well done) 12 to 15 min. Veal (well done) 25 min. 
 
 Beef ribs (rare) 8 to 10 min. Pork (well done) 30 min. 
 
 Mutton, leg (well done) 15 min. Chicken 15 min. 
 
 Mutton, leg (rare) 8 min. Goose 18 to 20 min. 
 
 Mutton, loin (rare) 8 min. Turkey, 8-lb About 2 hrs. 
 
 Mutton, shoulder (stuf.) 15 min. 
 
 Meat Loaf 
 
 2 cups ground meat cup milk, or \ l / 2 cups oatmeal 
 
 1 teaspoon onion juice mush 
 
 \ l /2 teaspoons salt 1 beaten egg (may be omitted) 
 
 Few grains pepper 1 teaspoon finely-chopped 
 
 1 cup bread crumbs soaked in l /2 parsley 
 
 Mix the first 4 ingredients, add the soaked bread crumbs 
 or mush gradually, kneading the mixture until spongy, then 
 add the beaten egg, and more seasonings if needed and the 
 chopped parsley. Shape into a loaf and place on a pan cov- 
 ered with suet. Put suet on top of loaf. Sprinkle with salt 
 and pepper and flour. Bake 40 minutes, basting occasion- 
 ally with melted suet mixed with boiling water. 
 
 Pork Chops With Dressing 
 
 6 pork chops 1/6 teaspoon pepper 
 
 Yi onion, finely chopped -24 teaspoon salt 
 
 \y 2 cups bread crumbs ]4 cup hot water 
 
 2 tablespoons pork fat, chopped 1 beaten egg 
 
 Mix bread crumbs, pork fat, seasonings, water and egg. 
 Spread on pork chops. Put chops in a pan close together ; 
 add a little water to cover bottom of pan and bake in a 
 moderately hot oven 1 hour, basting occasionally. 
 
 37
 
 POULTRY 
 Roast Chicken 
 
 Select a chicken with firm flesh, yellow skin and legs. 
 
 Dress, clean, stuff and tie wings and legs close to body of 
 chicken. 
 
 Place on its back on a rack in a dripping pan (or on thin 
 slices of salt pork fat or chicken fat in a pan a trifle larger 
 than the chicken). Rub the entire surface with salt and 
 spread legs and breast with 3 tablespoons melted chicken 
 fat or other fat and 3 tablespoons flour. Place in a hot oven 
 and when flour is well browned, reduce the heat and baste 
 every 10 minutes, if not roasted in a self-basting pan. 
 
 For basting ,take 4 tablespoons of the fat in the pan and 
 mix with 1 cup boiling water. 
 
 A 4-pound chicken requires about \ l / 2 hours. 
 
 For the stuffing, use melted chicken fat or other fat. 
 
 Sutffing (1) 
 
 1 cup-cracker or bread crumbs Few grains pepper 
 Y$ cup melted fat 1/3 cup milk, scalded 
 Sage, if liked 1 teaspoon chopped parsley 
 J4 teaspoon salt 
 
 Sutffing (2) Chestnut 
 
 2 cups French chestnuts 1 teaspoon salt 
 1/3 cup melted fat Few grains pepper 
 
 1 cup cracker crumbs 24 CU P cream 
 
 Blanch and shell chestnuts. Cook in boiling salted water 
 until soft. Drain and mash. Add half the fat, salt, pepper 
 and cream. Melt remaining fat, mix with cracker crumbs, 
 then combine mixtures. 
 
 Stuffing .(3) 
 
 2 cups freshly-grated bread Sage, if liked 
 
 crumbs 1/3 cup melted fat 
 
 1 teaspoon salt 1 well-beaten egg 
 
 Yt teaspoon pepper 1/3 cup scalded milk 
 
 Combine ingredients in order given. 
 
 To Make Gravy 
 
 Skim off fat in roasting pan. To each 2 tablespoons fat, 
 add 3 tablespoons flour. Brown the two and add the drip- 
 pings and enough hot water and cream (half and half) to 
 make it of the right thickness. 
 
 To Roast Turkey 
 
 Follow directions for roasting chicken. 
 
 Chicken Stew 
 
 Dress, clean and cut up a fowl, and put it into a stew 
 pan. Cover with boiling water and cook gently until tender. 
 
 38
 
 After the first hour of cooking, add 2 teaspoons salt, l /& tea- 
 spoon pepper, bit of bay leaf, sprig of parsley, and a slice of 
 onion, if liked. Cook until tender. Remove chicken. 
 Thicken stock with % cup flour mixed with cold water. 
 Place stewed chicken and thickened stock in serving dish. 
 
 Chicken Pie 
 
 Put stewed chicken in a baking dish. Cover with short- 
 cake or baking-powder biscuit dough, and bake until done. 
 
 Baked Chicken 
 
 Dip raw chicken, cut into suitable pieces for serving, into 
 melted fat and then into flour mixed with salt and pepper. 
 Brown the pieces of chicken in a little fat in a pan. Add 
 enough water to cover the bottom of pan. Cover and bake 
 about \ l /2 hours. Baste occasionally. 
 
 Chicken Croquettes 
 
 2 cups chopped chicken, cooked l / teaspoon pepper 
 
 l / 2 teaspoon salt Few drops onion juice 
 
 Few grains cayenne Yolk 1 egg 
 
 1 cup thick sauce 
 
 Mix ingredients in order given. Cool, shape into balls, 
 cylinders or any desired shape. Dip in egg, crumbs and 
 egg again. Fry in deep fat. 
 
 Prune and Apple Stuffing 
 
 3 cups bread crumbs Few grains pepper 
 
 J4 cup melted fat }/2 cup soaked, stewed and 
 1 teaspoon salt stoned prunes 
 
 1 cut apples, pared, cut in J4 cup nut meats, broken into 
 eighths, and stewed in a little pieces, if liked 
 
 sugar syrup 
 
 Mashed Potato Stuffing 
 
 2 cups mashed potatoes, highly 2 tablespoons melted fat 
 
 seasoned with salt and pepper J4 teaspoon sage 
 */2 cup chopped parsley, 2 boiled 2 egg yolks 
 onions 
 Mix ingredients in order given. 
 
 Baked Rabbit 
 
 1 rabbit 1 cup milk 
 
 Strips of salt pork fat Salt and pepper 
 
 \ tablespoons flour 
 
 Skin rabbit. Remove head and lower part of legs. Re- 
 move insides, etc. Wash thoroughly and soak 1 hour in 
 acidulated water. Wipe dry. Lard with salt pork strips, 
 dredge with flour. Sprinkle with salt and pepper. Arrange 
 on strips of salt pork fat and bake in oven about 2 hours, 
 basting generously with milk occasionally. Currant jelly 
 may be added to the gravy. 
 
 39
 
 EXCLUSIVELY STERILIZED 
 
 FROZEN STEAM 
 
 Now, there are two kinds of ice: "FROZEN STEAM," 
 made entirely of sterilized steam, and the other, what is 
 known as raw water ice, not made of steam, but of raw water. 
 
 Are you aware that we are exclusive manufacturers, under 
 an exceedingly expensive process, of "FROZEN STEAM," an 
 ice made from steam sterilized at the remarkable temperature 
 of 400 DEGREES above zero? Are you aware that this ster- 
 ilized steam is then so reduced in temperature, by our process, 
 that it produces an ice for you at 23 degrees BELOW 
 FREEZING? Are you aware that this low temperature ice 
 means increased cooling power and the maximum economy 
 for you? Are you aware it will furnish you with sterilized 
 water at half the price you pay for it in bottles? Are you 
 aware that we neither make nor sell raw or unsterilized water 
 ice? Are you aware that we will place on each piece of ice 
 delivered to you a GUARANTEE that it is sterilized 
 "FROZEN STEAM"? A guarantee made necessary, because 
 some claim our ice is not frozen steam. 
 
 Which are you using, Sterilized "FROZEN STEAM" or 
 Raw Water ice? 
 
 MERCHANTS 
 ICE AND COLD STORAGE CO. 
 
 Phones 10189 or Main 8662 
 
 EXCLUSIVELY STERILIZED 
 
 FROZEN STEAM 
 
 40
 
 FROM THE STANDPOINT OF ECONOMY AND 
 SAFETY TO HEALTH the housewife should consider ice 
 one of the greatest necessities. 
 
 Now, that ice rates have been reduced to pre-war prices, 
 it is sound judgment to spend the required $1.50 to $2.00 per 
 month to preserve $40.00 to $60.00 worth of food. All fam- 
 ilies closely watching expenses are using ice to prohibit the 
 waste of food. As to the use of ice in winter, it is estimated 
 that it is about one-third of the cost in the summer. You 
 will find it will pay to restrict some other trifling expense in 
 order to afford ice for preserving your food. 
 
 The cold air shaft or closet has sometimes been relied 
 upon in the past for food protection. But what is worse? 
 The shaft or closet is a carrier of disease germs coming up 
 with the impure air taken from the surface of the ground 
 and usually from under the house, and it also dries up the 
 food and carries away its nutritive qualities ask your 
 physician. 
 
 There is one company in the city furnishing a sterilized 
 steam ice made exclusively of steam raised to a temperature 
 of 400 degrees and then reduced to a temperature of 23 de- 
 grees below freezing. This process produces ice of the low- 
 est temperature possible and, therefore, of the greatest 
 refrigerating power and it is thoroughly sterilized. This ice 
 is known as "Frozen Steam." It can be procured from the 
 company making that ice exclusively with a written guar- 
 anty placed on each piece of ice delivered that it is made of 
 sterilized steam. 
 
 41
 
 FISH 
 
 If more fish and less meat were used in the daily meals, it 
 would help to reduce the cost of living. Fish contains the 
 same food value as meat at a much smaller cost, and fur- 
 nishes a food that not only tastes good, but is easily di- 
 gested. 
 
 Whitefish, haddock, halibut, cod, flounder, smelts, perch, 
 pickerel, sunfish and croppies belong to the white-fleshed 
 family. Salmon, shad, lake trout, butterfish and herring 
 belong to the red-fleshed family. 
 
 As the white-fleshed fish is considered more easy of diges- 
 tion than the red-fleshed, it should be selected for invalids, 
 convalescents or those suffering from weak digestion. 
 
 Fish should be eaten while fresh and in season. Stale fish 
 is poisonous, so great care should be used in its selection. 
 Fish contains albumen, and as albumen (which is like the 
 white of egg) clots at a low temperature, it should be cooked 
 at a temperature below boiling point of water. 
 
 Local fish should be used as much as possible. Find out 
 all the kinds of fish that can be obtained in your locality. 
 
 How to Select Fresh Fish 
 
 Select a fish that has bright eyes and gills, shiny scales, 
 firm flesh, and is free from a disagreeable odor. 
 
 How to Clean Fish 
 
 Remove the scales by drawing a knife over the fish, begin- 
 ning at the tail and working toward the head. 
 
 Wipe the fish inside and outside with a cloth wet in cold, 
 salted water, then wipe with a clean dry cloth kept for the 
 purpose. Head and tail may or may not be taken off, ac- 
 cording to the manner of cooking. 
 
 Methods of Cooking Fish 
 
 Broiling, baking and steaming are the best methods for 
 cooking fish. 
 
 Fish suitable for broiling are : Split mackerel, whitefish, 
 cod, shad, trout, etc., sliced halibut and salmon, white smelts 
 and small fish. To broil brush with melted fat, sprinkle 
 with flour, salt and pepper, and cook over a flame or clear 
 fire. 
 
 Fish suitable for baking whole are : Whitefish, cod, had- 
 dock, small salmon, shad. Follow directions for baked fish. 
 
 Fish suitable for boiling are : Salmon, halibut, cod, had- 
 dock, trout, etc. Cook in piece of cheesecloth. Add 1 table- 
 spoon vinegar and 1 tablespoon salt to each quart of water. 
 
 Fish suitable for frying are white-fleshed. Cook in deep 
 fat or saute in a little fat in a frying pan. 
 
 42
 
 Time Table for Cooking Fish 
 
 Baking thick fish, per pound 10 to 15 minutes 
 
 Baking thin fish, per pound 8 to 10 minutes 
 
 Boiling thick fish, halibut, salmon, per pound.. ..15 minutes 
 Boiling thin fish, such as flounder, per pound.... 8 minutes 
 
 Frying fillets or steaks 4 to 7 minutes 
 
 Frying smelts or trout 3 to 5 minutes 
 
 Test for Cooking Fish 
 
 When the fish can be easily separated from the bone, the 
 fish is sufficiently cooked. 
 
 Fish Baked, with Stuffing 
 
 Select a fish weighing from 2 l / 2 to 4 pounds. Bake with 
 or without stuffing. 
 
 Stuffing 
 1 cup crumbs (bread or crackers, l /i teaspoon celery salt 
 
 or half and half) l /% teaspoon pepper 
 
 J4 cup melted fat Few drops onion juice, if liked 
 
 Y\ teaspoon salt J4 CU P water 
 
 Mix ingredients in order given. If a dry filling is desired, 
 the water may be omitted. Three tablespoons catsup, chop- 
 ped parsley, capers, pickles, or oysters may be added. Clean 
 and wipe the fish. Rub the inside with salt. Fill with stuf- 
 fing and sew together. Cut diagonal gashes \ l /2 inches apart 
 on both sides of the fish and place a strip of bacon or salt 
 pork fat in each gash. Brush with melted fat, sprinkle with 
 salt and pepper. Dredge with flour, tie in the shape of a 
 letter "S" and bake on a baking sheet or strips of cotton 
 cloth (so that it may be easily removed from the pan in a 
 dripping pan). When the flour is browned, baste the fish 
 once in 10 minutes. Cook until the flesh is firm and separates 
 easily from the bone. 
 
 Salmon Steaks Stuffed 
 
 Buy slices of salmon l / 2 inch in thickness. Arrange half 
 the number of slices in a baking pan, on thin slices or strips 
 of salt pork fat. Cover with a well-seasoned bread-crumb 
 stuffing. Cover with remaining slices of salmon. Sprinkle 
 with flour, salt and pepper. Surround with left-over boiled 
 potatoes, cut into fourths lengthwise. Arrange strips of salt 
 pork fat on top and bake in a moderately hot oven about 30 
 minutes or until done. Garnish with lemon and parsley. 
 
 Broiled Trout or Other Fish 
 
 Clean trout; wipe dry. Cut into suitable pieces for serv- 
 ing. Dip pieces in melted fat and broil over a clear fire for 
 about 12 minutes. Other fish may be broiled in the same 
 way. 
 
 43
 
 VEGETABLES 
 
 Vegetables should be used generously in our daily meals. 
 They are chiefly valuable for the pure water and mineral 
 matter they contain, which act as a tonic in our bodies. 
 They contain cellulose or wood fiber, which stimulates the 
 digestive organs to carry on their work. The cellulose 
 stimulates the intestines so that their contents are kept con- 
 stantly moving. Some vegetables contain starch, sugar and 
 other substances. 
 
 Peas, beans and lentils will take the place of meat. Spin- 
 ach is rich in iron, etc. It is well to eat many different kinds 
 of vegetables in order to supply the body with the different 
 kinds of mineral matter and acids they contain. 
 
 Buying Vegetables 
 
 In buying vegetables, choose those that are in season and 
 plentiful. 
 
 Potatoes. Never buy sprouted potatoes. To test pota- 
 toes, cut one in halves, and if it is juicy enough to stick 
 together the potato is good. 
 
 Cabbage. Select those that are hard and heavy, with 
 crisp, white leaves. 
 
 Winter Squash. Select those that are medium-sized with 
 no soft spots. 
 
 Summer Squash. Select those that are light yellow in 
 color, with the shell so tender that it can be broken with the 
 finger nail. 
 
 Summer Carrots. See that the leaves are green and 
 fresh. 
 
 Corn. See that the silk is brown and that the ear is well 
 filled with good kernels that are full of sweet milky juice. 
 
 Peas. Pods should be green and brittle ; the peas green 
 and not too large. 
 
 String Beans. Break a pod. It should be brittle. 
 
 Lima Beans. Select those with green, juicy pods. 
 
 Spinach. Choose that with leaves fresh and dirty. 
 
 General Rules for Cooking Vegetables 
 
 Wash thoroughly. Pare, peel or scrape ,if skins must be 
 removed. Skins should be left on to keep in all the food 
 value possible. Soak in cold water until ready to cook. 
 Cook in freshly boiling salted water until tender. Drain off 
 the water, shake over the fire, serve hot with seasoning, 
 
 44
 
 using 2 tablespoons fat, ^ teaspoon salt, and a few grains 
 pepper to 1 cup cooked vegetables, or serve with white 
 sauce. 
 
 \\ 'inter vegetables should be kept in a cool, dark, dry 
 place. Fresh vegetables may be washed and kept on ice in 
 a clean piece of cloth. 
 
 Time Table for Cooking Vegetables in Water 
 
 Asparagus 20 to 40 minutes Lima beans 1 hour or more 
 
 Beets (young) :... 45 minutes Onions 46 to 60 minutes 
 
 Beets (old) 3 to 4 hours Parsnips 30 to 45 minutes 
 
 Carrots 25 to 30 minutes Potatoes 25 to 30 minutes 
 
 Cabbage 15 minutes Rice 20 to 35 minutes 
 
 Cauliflower 20 to 30 minutes Spinach 30 to 45 minutes 
 
 Celery 20 to 30 minutes String beans 1 to 3 hours 
 
 Green peas 30 to 45 minutes Turnips 45 minutes 
 
 Green corn 12 to 20 minutes Tomatoes 1 to 3 hours 
 
 How to Prepare Different Kinds of Vegetables 
 
 Carrots. Boil in skins, peel, slice, cube or cut lengthwise. 
 Serve with seasonings, in white sauce or in thickened meat 
 stock ; or mash to a pulp, mix with egg and cream and bake 
 in greased cups. 
 
 Beets. Boil in skins, peel, cut in slices, cube or cut as de- 
 sired, serve plain with seasonings or in white sauce or 
 pickle in diluted vinegar ,to which a few cloves, a slice of 
 onion and a little sugar have been added. Cubed boiled 
 beets may be added to corn beef hash mixture. 
 
 Parsnips. Boil in skins, peel, cut as desired, serve hot in 
 seasoned butter or white sauce, or brown in fat ,or mash to 
 a pulp, add an egg, teaspoon salt, tablespoon sugar and a 
 few grains pepper to each cup; shape into croquettes, dip in 
 crumbs ,egg and crumbs again, and fry in deep fat ; or bake 
 mixture in greased molds ; or arrange slices or cubes of 
 boiled parsnips, white sauce, and crumbs in layers in a well- 
 greased baking dish and serve as scalloped parsnips. 
 
 Turnips. Boil in skins, peel, serve plain with seasonings 
 or in white sauce. Mix with carrots or prepare as parsnip 
 croquettes. 
 
 Rutabago. \\ ash and pare, slice, boil and mash, season 
 with fat, salt and pepper and sugar, or scoop out pared and 
 
 45
 
 boiled rutabagos ; fill with a mixture of chopped meat, 
 chopped green pepper, onion, parsley, salt, bread crumbs 
 and moisten with white sauce. Brush outside of rutabagos 
 with melted fat, place in a greased pan and bake. 
 
 Sweet Potatoes. Boil in skins, peel boiled s\\ cc-t potatoes, 
 slice and brown in fat ; or put in baking pan, cover with 
 syrup ,to which a little salt and fat have been added and 
 bake in the oven until nicely browned. Serve as Glaced 
 Sweet Potatoes. Mash boiled sweet potatoes, serve as 
 Mashed Sweet Potatoes, or add 1 egg, 2 tablespoons sugar, 
 to each 2 cups and shape into croquettes, dip in crumbs, egg 
 and crumbs again, and fry in deep fat. Serve as Sweet 
 Potato Croquettes. Bake in skins ,and serve as Baked 
 Sweet Potatoes. 
 
 Potatoes. Boil with or without skins, peel and serve plain 
 or mashed ; or prepare as sweet potato croquettes, omitting 
 the sugar. Cut boiled potatoes in slices or cubes and reheat 
 in white sauce and serve as Creamed Potatoes, using \ l /2 
 cups sauce to 2 cups potatoes ; or, cut boiled or raw potatoes 
 in slices and arrange in layers with a little onion and white 
 sauce ,and bake until potatoes are done ; or browned on top 
 and serve as Scalloped Potatoes. Hash cold boiled potatoes, 
 and to 4 cups add l / 2 teaspoon salt, few grains pepper, few 
 drops onion juice, 4 tablespoons milk and mix. Melt 4 
 tablespoons dripping in frying .pan ; when melted and 
 browned, pack in potatoes, cook slowly until nicely browned. 
 Fold and serve as Hashed Browned Potatoes. Bake raw 
 potatoes, serve as Baked, or scoop out, mash and cream, 
 and serve as Baked Stuffed Potatoes. 
 
 Onions. Skin and boil. Serve plain with seasonings or 
 in white sauce, or bake whole or stuffed. Cut raw onions 
 in slices, dip in flour and fry in a little fat or in deep fat. 
 
 Celery. Serve raw, boil or fry. Serve boiled celery in 
 white sauce or scallop with rice and white sauce. 
 
 Asparagus. Boil. Use tougher parts of stalks for soups. 
 Tender, served plain or in white sauce. Serve boiled aspar- 
 agus on scrambled eggs on toast or on fried mush. 
 
 Spinach. Boil. Serve plain, seasoned, or mixed with 
 white sauce. 
 
 Cabbage. Serve raw or boil. Serve plain, seasoned or in 
 white sauce alone or with grated cheese, or scalloped with 
 cheese and white sauce. Boil with pork, or boil cabbage 
 with 2 tablespoons fat, 4tablespoons vinegar, 1 onion sliced, 
 1 teaspoon salt, % teaspoon pepper, and 2 tablespoons 
 
 46
 
 sugar, 1 hour. Stuff cabbage leaves with boiled rice or 
 chopped meat mixture ,roll and tie and boil. Serve on 
 toast as Cabbage Rolls. 
 
 Tomatoes. Dip in hot water, peel, slice', sc-rvr raw; or 
 cook cut into sections with 1 teaspoon salt, 2 tablespoons 
 sugar, few grains pepper and 54 CU P bread crumbs to 6 
 tomatoes ; % onion, cut in pieces, added, gives a pleasing 
 flavor ; serve as Stewed Tomatoes. Corn and green pepper 
 may be added to make Mexican Style Tomatoes. Arrange 
 sliced or canned tomatoes, seasoned in layers with bread 
 crumbs or boiled rice or boiled macaroni or spaghetti, in a 
 well-greased baking pan, and bake until nicely browned on 
 top ; serve as Scalloped Tomatoes. Stuff raw tomatoes 
 from which slices have been cut off from the tops and pulp 
 removed; fill with boiled rice, bread crumbs, seasoned, and 
 mixed with finely-chopped meat, and bake; serve as Baked 
 Stuffed Tomatoes. 
 
 Squash. Wash summer squash, cut in pieces, remove 
 seeds. Steam 20 minutes. Turn into a cheese-cloth bag, 
 squeeze out water. Mash, season and serve. Cut winter 
 squash in pieces, remove seeds and stringy part, steam or 
 bake. Mash, season and refill shells and serve as Baked 
 Squash. 
 
 SALADS AND SALAD DRESSING 
 Salad and Salad Dressing 
 
 Points to be remembered in salad making: 
 
 1. Salad herbs and plants should be clean, cold and crisp. 
 
 2. Salad materials that are cut should be neat and sym- 
 metrical in shape. 
 
 3. Meat, fish ,etc., and most cooked vegetables used in 
 salads should be well marinated and cold before mixing with 
 crisp plants and sauce. 
 
 4. The ingredients composing the salad should not be 
 combined until the last moment before serving. 
 
 5. The salad should be well seasoned and attractively 
 garnished. 
 
 Waldorf Salad 
 
 Let apple and celery, cut in cubes and sprinkled with 
 lemon juice, stand until chilled. Add broken walnut meats 
 and mix with cream dressing. Serve on a lettuce leaf or on 
 lettuce cut in ribbons. The salad may be garnished with 
 small rings of apples sprinkled with lemon juice to keep 
 them white, and with halved English walnuts. 
 
 47
 
 Asparagus Salad 
 
 Drain and rinse stalks of canned asparagus. Cut rings 
 from a bright red pepper, one-third inch wide. Place three 
 or four stalks in each ring. Arrange on lettuce leaves and 
 serve with French dressing, to which has been added one- 
 half tablespoonful tomato catsup. 
 
 Shrimp Salad 
 
 One can best shrimp, three eggs, one large Irish potato. 
 Soak shrimp in cold water for an hour or more. Boil 
 potato and break up with a fork. 
 
 Marshmallow Salad 
 
 One pound of marshmallows and one pound of malaga 
 grapes, diced ; one can of pineapple. Drain juice from pine- 
 apple ,add one large cup of sugar and boil until the syrup 
 hairs. Drop in the pineapple and boil, but not until it 
 candies. Allow to cool and mix in grapes and marshmal- 
 lows, and serve with whipped cream. 
 
 Fruit Salad 
 
 Remove the skins from California grapes, cut in halves 
 and remove skins from the lobes, breaking them in two or 
 walnuts or pecan meats and break in pieces. Peel oranges 
 and remove skins fro mthe lobes, breaking them in two or 
 three pieces. Add pineapple cut in cubes, or break in 
 smaller pieces, slices of canned pineapple. Mix all thor- 
 oughly with fruit dressing and serve on lettuce or heart 
 leaves of cabbage. 
 
 Fruit Salad 
 
 One dozen oranges, pulped and cut in blocks, six bananas 
 cut in squares. Sweeten to taste and stir in one wine glass 
 of grape juice. Freeze and serve on lettuce leaves with 
 mayonnaise dressing. 
 
 Pineapple Salad 
 
 Cme can sliced pineapple cut in dice, one cup of celery, 
 cut in small pieces, one cup of walnut meats or pecan meats. 
 Mix all together with cooked cream dressing and serve on 
 tender lettuce leaves. Serve cold. 
 
 Grape Fruit Salad 
 
 Two large grapefruit. 
 
 Three large oranges. 
 
 One-half pound California white grapes. 
 
 Remove peeling, seeds and cores from grapefruit and 
 oranges, cut into half or three-quarter inch pieces. Cut 
 grapes lengthwise, remove seeds, mix all together carefully, 
 
 48
 
 place on strainer over sauce pan, set on the ice. Just before 
 serving, pour over and mix well with the following 
 dressing: 
 
 Four tablespoons olive oil. 
 
 One tablespoon juice from the fruit. 
 
 One-half saltspoon paprike. 
 
 A pinch of cayenne. 
 
 Two saltspoons fine sugar. 
 
 One bean garlic, chopped fine. 
 
 Place oil in china bowl, add slowly the juice, beating 
 with a silver fork. After the juice add other ingredients, 
 beat one minute, mix with fruit, and serve on lettuce. 
 
 N. B. Use more grapefruit and omit oranges and grapes, 
 if desired. 
 
 Potato Salad 
 
 Five cold boiled potatoes ,two bunches celery, one small 
 onion, one-fourth pound nut meats, one-fourth teaspoonful 
 salt, one-fourth teaspoonful pepper .one-eighth teaspoonful 
 cayenne, one-fourth teaspoonful mustard. 
 
 Cook the potatoes with the skins on in boiling salted 
 water until tender. When cold cut in cubes. Chop the 
 celery into small pieces, break up the nuts, grate the onion 
 and mix all the ingr.edients together. Then mix thoroughly 
 with cream dressing. The salad will be much improved it" 
 allowed to stand for an hour or two before serving. 
 
 Salmon Salad 
 
 Flake cold salmon and mix with French or Cream Dress- 
 ing. Arrange on nests of shredded lettuce. Garnish with 
 the yolk of a hard boiled egg forced through a potato ricer 
 and the white of an egg cut in strips. 
 
 Snap Bean Salad 
 
 Cut beans in small pieces and boil in salt water until well 
 done. Drain dry. When cool, put on ice. A slice of 
 onion, put in the midst of the beans and allowed to remain 
 until ready for use, gives a fine flavor. Remove onion and 
 stir in a generous amount of mayonnaise. This is simple 
 but is a good salad with cold meats for supper. 
 
 Mayonnaise 
 
 One tablespoonful vinegar, one tablespoonful lemon juice, 
 one-half teaspoonful salt, one-eighth teaspoonful cayenne, 
 two cups oil (\Vesson oil), yolks of two eggs. Beat eggs 
 slightly after pouring over the teaspoon of lemon juice, then 
 add a little oil and beat with a fork until it begins to thicken : 
 add salt, pepper and alternately the oil, vinegar and lemon 
 
 49
 
 juice until all has been used. One half teaspoonful of pre- 
 pared mustard adds a nice flavor. The best results can be 
 obtained by using a Dover egg-beater instead of fork. The 
 lemon being added first prevents danger of curdling, and oil 
 can be added more rapidly. 
 
 Mayonnaise Dressing 
 
 One-half teaspoon of salt, one teaspoon of flour ,two egg 
 yolks, three-fourths cup of cream, sour or sweet ; one tea- 
 spoon mustard, one tablespoon butter, two tablespoons 
 sugar, one-fourth cup of vinegar. Mix dry ingredients with 
 butter and add yolks of eggs with cream ; lastly add vinegar. 
 Cook in double boiler until it thickens. 
 Cream Dressing 
 
 One-half teaspoonful mustard, one-half teaspoonful salt, 
 few grains cayenne ,two teaspoonfuls flour, one-fourth cup- 
 ful vinegar, one teaspoonful sugar, yolk of one egg, three- 
 fourths cupful milk, two teaspoonfuls butter (melted). 
 
 Mix the dry ingredients in a saucepan, stir into them the 
 yolk of egg, butter ,and milk. Stir the mixture in double 
 boiler until it begins to thicken ,then stir in the vinegar a 
 few drops at a time. When to a cream, stir and cool. 
 Cooked Salad Dressing 
 
 Four eggs, well beaten ; six teaspoonfuls milk, one table- 
 spoonful Wesson oil, one-half cupful vinegar, one teaspoon- 
 ful salt ,one teaspoonful black pepper, one teaspoonful mus- 
 tard. Put all the ingredients on the stove in a saucepan 
 and stir until it thickens. If allowed to cook too long ,this 
 curdles. Use cold. 
 
 French Dressing 
 
 Three tablespoonsfuls oil, one-fourth teaspoonful salt, one 
 tablespoonful vinegar or lemon juice, pepper. Mix salt and 
 pepper with oil. Add vinegar slowly and beat. 
 Cream Dressing 
 
 Yolks of three eggs, five tablespoonfuls vinegar, two 
 tablespoonfuls sugar, two tablespoonfuls butter, one-fourth 
 teaspoonful salt, mustard or cayenne pepper (if desired). 
 Beat the eggs until thick, add the vinegar and beat well to- 
 gether. Then add the rest of the ingredients and cook 
 until thick, stirring constantly. Thin with sweet cream to 
 the desired consistency before using. 
 
 Frozen Cheese Salad 
 
 Beat one cream cheese to a cream with one-fourth cupful 
 of cream and season with paprika, salt, and add one tea- 
 spoonful of Worcestershire sauce. Freeze and then pack 
 in mold and serve sliced on lettuce leaves with French 
 dressing. 
 
 50
 
 DESSERTS 
 
 Milk and egg desserts aje rich in food value. Milk and 
 eggs supply practically all the needs o fthe body. 
 
 Yellow Custard 
 
 4 cups scalded milk Few grains nutmeg or cinnamon 
 
 4 eggs (if baked in individual l / 2 cup sugar 
 
 cups) *4 teaspoon salt 
 
 6 eggs (if baked in a large 
 
 mold 
 
 Beat eggs slightly, stir in the sugar and salt. Add the 
 scalded milk slowly to the egg mixture ; strain into buttered 
 custard cups and sprinkle a little nutmeg on top of each. 
 Set cups in a pan containing hot water, and bake in a mod- 
 erate oven until custard is firm. One-half square melted 
 chocolate may be added to the milk, to make chocolate 
 custard. 
 
 Custard mixtures may be poured over pieces of buttered 
 toast or untoasted bread ; these may be cut into slices, strips 
 or cubes. Cocoanut, raisins, candied orange peel, chopped 
 figs or dates may be put between the layers, or the bottom 
 o fthe buttered baking dish may be covered with drained 
 fruit ,the bread arranged and the whole covered with a cus- 
 tard mixture. 
 
 Sponge cake crumbs or crumbles macaroons may be used 
 with an unsweetened custard mixture. 
 
 Tapioca Cream Pudding 
 
 V/2 tablespoons minute tapioca, 1/3 cup sugar 
 or J4 cup pearl tapioca l /$ tablespoon salt 
 
 2 cups scalded milk 1 tablespoon vanilla 
 
 2 eggs onion 
 
 Pick over tapioca and soak 1 hour in cold water to cover. 
 
 Drain, add to milk and cook in a double boiler until tapioca 
 
 is transparent. Mix the yolks with the sugar and salt. 
 
 Combine by pouring hot mixture slowly into egg mixture. 
 
 Return to double boiler and cook until it thickens while 
 
 stirring constantly. Fold in whites of eggs beaten until 
 
 stiff, remove from range, chill and serve. 
 
 Rice Pudding 
 
 2 cups steamed rice Yt cup dutes, stoned and cut 
 
 2 or 3 eggs into small pieces 
 
 y* cup milk 6 eggs (if baked in a large mold) 
 
 Y* cup sugar 
 
 Add well-beaten yolks o feggs, sugar, milk and dates, cut 
 in small pieces ,to the steamed rice. Fold in the stiffly- 
 beaten white and bake 30 minutes in a well-buttered and 
 crumbed baking dish. Serve with cream or fruit sauce. 
 
 51
 
 Raisins may be used in place of dates. The eggs and milk 
 may be omitted and the sugar and fruit added to the steamed 
 rice and served. 
 
 Custard Sauce 
 
 \ l /2 cups scalded milk Y% teaspoon salt 
 
 Yolks 3 eggs V 2 teaspoon vanilla 
 
 Y$ cup sugar or syrup 
 
 Beat the yolks slightly, add sugar and salt. Stir con- 
 stantly while adding gradually the hot milk to the yolk 
 mixture. Return to the double boiler. Cook in the double 
 boiler , stirring constantly until mixture thickens, and a 
 coating is formed on the spoon. Chill and flavor. If cooked 
 too long, custard will curdle. Should this happen, beating 
 the mixture with a Dover egg beater will restore the smooth 
 consistency. When eggs are scarce, use 2 yolks and YZ 
 tablespoon cornstarch. 
 
 Chocolate Blanc Mange 
 
 Prepare according to recipe for blanc mange. Add 1 
 square of melted chocolate, to which l /^ cup of boiling water 
 has been added. Mix thoroughly. Mold and chill. Serve 
 with plain or whipped cream. 
 
 Prune Pudding 
 
 y-z pound prunes Rind J/a lemon 
 
 2 cups cold water 1-in. piece stick cinnamon 
 
 1 cup sugar or syrup 1 1 /2 cups boiling water 
 
 1 tablespoon lemon juice ^3 cup cornstarch 
 
 Pick over and wash prunes, then soak 1 hour or more in 
 cold water to cover. Boil until soft in the water in which 
 they have been soaked. Remove the stones, add sugar, 
 lemon juice and rind, cinnamon and boiling water. If syrup 
 is used, add two more tablespoons of cornstarch. Simmer 
 fifteen minutes. Remove cinnamon, mold and chill. Serve 
 with plain or whipped cream. Chopped almonds may be 
 added to the mixture just before being poured into the mold. 
 
 Fruit Tapioca Pudding 
 
 3 /i cup tapioca Y* cup sugar 
 
 Cold water to cover 1 tablespoon lemon juice 
 
 2V 2 cups boiling water Few grains nutmeg and 
 
 2 cups fruit sauce cinnamon 
 J4 teaspoon salt 
 
 Washand soak the tapioca and sago 1 hour or more in 
 enough cold water or fruit juice to cover; add the boiling 
 water, cooked fruit, fruit juices, salt, sugar and lemon rind. 
 Cook in a double boiler until tapioca is transparent. Mold, 
 chill and serve with cream and sugar. Minute tapioca may 
 be used ,and this requires no soaking. 
 
 52
 
 Plum Pudding Without Eggs 
 
 1 quart cooked mashed carrots y 2 teaspoon cloves 
 l /2 pound finely-chopped suet ' l /t grated nutmeg 
 
 l / 2 cup sugar (Dredge with flour) 
 
 (Sift together) tt> pound currants 
 
 2 cups flour or bread crumbs tt> pound raisins 
 V/ 2 teaspoons salt l / 2 pound citron 
 1 teaspoon cinnamon 
 
 Mix ingredients in order given. Steam 3 l / 2 hours in a 
 buttered mold. May be steamed in individual molds. Car- 
 rots should be forced through a fine strainer. 
 
 Hard Sauce 
 
 l / 2 cup butter 1 cup powdered sugar 
 
 2 /z teaspoon vanilla extract l / 2 teaspoon lemon extract 
 
 Cream the butter, add sugar gradually and flavoring. To 
 hard sauce may be added a little fruit juice or jam, such as 
 raspberry or strawberry. 
 
 Lemon Sauce 
 l /2 cup sugar 1 teaspoon butter 
 
 1 tablespoon cornstarch \ l / 2 teaspoons lemon juice 
 \ l /2 cups boiling water 
 
 Mix sugar and cornstarch. Add boiling water gradually, 
 stirring until thickened. Boil 5 minutes. Add butter and 
 lemon juice. Serve. 
 
 Lemon Jelly 
 
 2 tablespoons granulated gelatin 1 cup sugar 
 
 l /2 cup cold water V 2 cup lemon juice 
 
 2 to 2 l / 2 cups boiling water Rind 1 lemon 
 
 Soak gelatin 20 minutes in cold water, then dissolve in 
 boiling water. Add sugar, the lemon juice and rind; strain 
 into a mold and chill. Beating the lemon jelly while it is 
 jelly-like with a Dover egg beater will make it white and 
 fluffy. Orange, raspberry or other fruit jelly may be made 
 in the same way, using l / 2 cup of the fruit juice with lemon 
 juice to taste. 
 
 Spanish Cream 
 
 2 tablespoons granulated gelatin ]/& teaspoon salt 
 
 3 cups milk 3 egg whites 
 
 3 egg yolks 1 teaspoon vanilla 
 
 l / 2 cup sugar or syrup 
 
 Reserve l /$ cup milk to soak gelatin. Scald the remaining 
 24 cups of milk. Separate the eggs, beat the yolks, add 
 the sugar and salt; stir in the scalded milk slowly and cook 
 in double boiler until custard thickens, stirring all the time. 
 Remove from fire, add the soaked gelatin and stir until 
 dissolved, then strain. Beat the whites until stiff, fold into 
 mixture. Flavor and turn into cold wet mold. Chill. 
 
 53
 
 "A-l 5 Kitchen Companions 
 
 For over a quarter of a century the Globe Mills 
 have devoted their efforts to the making of 
 better foodstuffs. Western housewives have 
 come to accept the Globe "Al" mark as a safe- 
 guard for their kitchens, because the quality of 
 Globe "Al" products does not vary it is 
 always "highest grade." 
 
 GLOBE MILLS 
 
 OF CALIFORNIA 
 Los Angeles San Francisco San Diego 
 
 54
 
 CAKES 
 
 Plain Cake 
 
 l /3 cup fat 3 teaspoons baking-powder 
 
 1 cup sugar % teaspoon salt 
 3 egg yolks 3 egg whites 
 
 2 /3 cup milk 1 teaspoon vanilla 
 
 2 cups flour 
 
 Cream the fat, add sugar gradually and continue to cream 
 until the mixture is creamy. Add the well-beaten yolks, the 
 milk alternately with the flour mixed and sifted with the 
 baking-powder and salt. Beat mixture thoroughly. Fold 
 in the stiffly beaten whites and vanilla. Bake in a loaf or 
 layers. 
 
 Chocolate Cake 
 
 Make same as Plain Cake ,adding one square melted 
 chocolate cooked with 2 tablespoons boiling water ,to the 
 fat and sugar mixture. 
 
 Marble Cake 
 
 Make same as Plain Cake, adding l / 2 square melted choco- 
 late cooked with 1 tablespoon boiling water, to 3/2 of the 
 batter. Arrange spoonfuls of darkand white mixtures in a 
 well-greased pan. 
 
 Fig Cake 
 
 Make same as Plain Cake. Add l / teaspoon cinnamon, 
 Y/\ teaspoon cloves, ^ cup finely-chopped figs to l /3 of the 
 batter. Bake this in 1 layer and the remaining 2 A in 2 layers. 
 When done, put fig layer between the other two, a layer of 
 frosting between each. 
 
 Light Fruit Cake 
 
 Make same as Plain Cake, adding *4 cup finely-cut citron, 
 l /4 cup currants, J4 cup raisins and l /^ cup finely-chopped 
 nuts. 
 
 Nut Cake 
 
 Make same as Plain Cake, adding 1 cup nut meats and 2 
 tablespoons less shortening. 
 
 Chocolate Cake 
 
 l /2 cup fat 1 l /i cups flour 
 
 1 cup sugar 2 l / 3 teaspoons baking-powder 
 
 2 eggs 2 squares chocolate 
 Yt cup milk y-t teaspoon vanilla 
 
 Cream the fat ;add sugar gradually, eggs well beaten and 
 milk. Add flour mixed and sifted with baking-powder. Beat 
 thoroughly, then add chocolate and vanilla. Bake in layers. 
 Frost with White Mountain Cream frosting to which 3 
 tablespoons of grated chocolate have been added. One cup 
 
 55
 
 molasses may be substituted for the sugar, using only 3 
 tablespoons milk, adding *4 teaspoon soda and substituting 
 rye flour for the white. 
 
 Quick Cake 
 
 J/2 cup soft fat ( scant) (Mix and sift) 
 
 \ l /z cups brown sugar 1^3 cups bread flour 
 
 2 eggs 3 teaspoons baking-powder 
 l /2 cup milk l /2 teaspoon cinnamon 
 
 l /2 pound dates or l /2 cup raisins l /2 teaspoon nutmeg 
 
 Put ingredients in bowl in order given ,and do not stir 
 until all have been added. Beat for 3 minutes. Bake in a 
 buttered or greased pan from 35 to 45 minutes. May be 
 baked in muffin tins. One-quarter cup cocoa may be added. 
 
 Sour Cream Cake 
 
 \ l /2 cups sour cream 2^4 cups flour 
 
 \ l /2 cups sugar 2J4 teaspoons baking-powder 
 
 3 eggs, well beaten 2 /$ teaspoon soda 
 
 Measure ingredients in order given, sifting flour, baking- 
 powder and soda. Beat thoroughly. Bake. 
 
 Cream Sponge Cake 
 
 Yolks 4 eggs 1 1 / 2 teaspoons baking-powder 
 
 1 cup sugar 1 teaspoon lemon extract 
 
 3 tablespoons cold water J4 teaspoon salt 
 
 \ l /2 tablespoons cornstarch Whites 4 eggs 
 
 1 scant cup of flour 
 
 Beat yolks until thick; add sugar gradually and beat 2 
 minutes. Then add water. Mix and sift cornstarch, flour, 
 baking-powder and salt, and add to first mixture. Fold in 
 stiffly-beaten whites and flavoring. Bake about 20 minutes 
 in a moderate oven. This cake may be made with 2 eggs, 
 and using 2 additional teaspoons of baking-powder and 2 
 additional tablespoons water. 
 
 Martha Washington Pie 
 
 Bake cream of sponge cake mixture in 2 layers. Cool ; fill 
 between layers and spread on top with whipped cream, 
 sweetened and flavored with vanilla. 
 
 Cake Frostings and Fillings 
 
 Good frosting requires as much skill in making as candy. 
 Boiled frostings are more delicious than those made with 
 confectioners' sugar. When sugar is scarce, omit frostings 
 on cakes, and use fillings only. rH 
 
 Boiled Frosting or White Mountain Cream 
 1 cup sugar Whites of 1 or 2 eggs 
 
 l / 2 cup water y 2 teaspoon flavoring 
 
 1/16 teaspoon cream of tartar 
 
 Dissolve the sugar and cream of tartar in the water. 
 Cover the saucepan first 5 minutes of cooking to prevent the 
 formation of srystals on the sides of the saucepan. If 1 
 beaten egg is used, boil the sugar solution to the soft-ball 
 
 56
 
 stage, until it forms 2-inch threads when dropped from a 
 spoon or fork. If 2 egg whites are used, boil to the firm-ball 
 stage. The syrup should not be stirred during the process 
 of cooking, nor the saucepan moved. If crystals do collect 
 on the sides of the saucepan, remove with a wet cloth or wet 
 brush. When the sugar solution has boiled to the right 
 temperature, pour it gradually into the stiffly-beaten whites 
 of eggs, beating continually while pouring, and continue 
 beating until of right consistency to spread on the cakes. 
 Flavor. 
 
 Nut Frosting 
 Add nut meats to White Mountain Cream. 
 
 Lady Baltimore Frosting 
 
 Add nut meats, chopped figs, chopped angelica to White 
 Mountain Cream. 
 
 Minnehaha Frosting 
 Add chopped seeded raisins to \Vhite Mountain Cream. 
 
 Maple Frosting 
 
 Substitute maple sugar for granulated sugar in White 
 Mountain Cream. 
 
 Chocolate Frosting 
 Add 1 square melted chocolate to White Mountain Cream. 
 
 Milk Frosting 
 
 2 cups sugar J4 tablespoon butter 
 
 Yi cup milk 1 teaspoon vanilla 
 
 Boil first 3 ingredients to soft-ball stage. Remove from 
 fire, let stand about 8 minutes and beat until creamy. Add 
 vanilla. 
 
 Cream Filling 
 
 34 CU P sugar 2 eggs 
 
 i/j cup flour 2 cups scalded milk 
 
 1 teaspoon salt 1 teaspoon vanilla 
 
 Mix dry ingredients ; add eggs slightly beaten, and pour 
 in gradually the scalded milk. Cook 15 minutes in double 
 boiler, stirring constantly until thickened. Cool and flavor. 
 
 Chocolate Cream Filling 
 
 Add \y 2 squares melted chocolate to Cream Filing mix- 
 ture. 
 
 Marshmallow Filling 
 
 1 cup sugar 2J^ tablespoons hot water 
 
 1/3 cup milk 1 teaspoon vanilla 
 
 y 2 pound marshmallows, cut 
 
 into small pieces 
 
 Boil sugar and milk until soft-ball stage is reached. Melt 
 marshmallows in a double boiler, add hot water and cook 
 mixture until smooth, stirring continually while adding milk 
 and sugar mixture. Beat until cool. 
 
 57
 
 SAUCES TO SERVE WITH PUDDINGS 
 AND ICE-CREAM 
 
 Chocolate Sauce 
 
 2 squares chocolate, melted 1 tablespoon cornstarch mixed 
 
 1 cup boiling water with 1 tablespoon cold water 
 
 H cup syrup or sugar 
 
 Add the boiling water to the sugar or syrup, then add 
 gradually to the melted chocolate, stirring all the time while 
 adding. Heat to boiling point, add the cornstarch mixture 
 and boil 5 minutes. Flavor with vanilla and serve hot or 
 cold. 
 
 Fruit Sauce 
 1 tablespoon cornstarch mixed 2 tablespoons lemon juice 
 
 with 1 tablespoon cold water Chopped fruit or chopped fruit 
 l /2 cup sugar or syrup and nuts 
 
 \ l /2 cups boiling water 
 
 Add the cornstarch mixture to the sugar or syrup and 
 then the boiling water and obli 5 minutes ; add the lemon 
 juice, cool ,and add the chopped fruit. 
 
 Banana Filling 
 
 1 cup banana pulp June l / 2 lemon 
 
 Y 2 cup sugar 1 tablespoon butter 
 
 Cook and stir until thickened. 
 
 COOKIES 
 
 Peanut Cookies 
 
 2 tablespoons fat J4 teaspoon salt 
 
 J4 cup sugar 2 l / 2 tablespoons milk 
 
 1 egg, well-beaten ft> cup chopped peanuts 
 
 l / 2 cup flour y 2 teaspoon lemon juice 
 
 1 teaspoon baking-powder 
 
 Cream the fat, add sugar gradually, add well-beaten egg. 
 Mix and sift baking-powder, salt and flour ;add to first mix- 
 ture. Then add milk, peanuts and lemon juice. Drop from 
 tip of a spoon on an unbuttered sheet 1 inch apart. Place 
 YZ peanut on top of each. Bake 12 to 15 minutes in a slow 
 oven. This makes 24 cookies. 
 
 Chocolate Drop Cookies 
 
 y 2 cup fat y 2 teaspoon soda 
 
 1 cup light brown sugar 2 squares melted chocolate 
 
 1 well-beaten egg 1 cup chopped nuts 
 
 1/2 cup milk 1 teaspoon vanilla 
 
 \y 2 cup flour (may be par buck- 
 wheat) 
 
 Cream the fat, all the brown sugar gradually, then the 
 well-beaten egg, milk and the flour mixed and sifted with 
 
 58
 
 the soda. Stir in the melted chocolate, chopped nuts and 
 vanilla. Drop mixture by spoonfuls onto a well-buttered 
 pan. 
 
 Fruit Cookies 
 
 YT, cup fat 1 tablespoon hot water 
 
 l / 2 cup sugar \% cups flour 
 
 1 egg l /z cup raisins 
 
 Y$ teaspoon soda 
 
 Cream the fat, add sugar gradually, and eggs, well beaten. 
 Add soda dissolved in water, l / 2 flour mixed and sifted with 
 salt and cinnamon. Then add nut meat, fruit and remaining 
 flour. Drop by spoonfuls onto a greased tin, 1 inch apart, 
 and bake in a moderately hot oven. 
 
 Oatmeal Cookies 
 1 cup fat 2 cups flour 
 
 1 cup sugar 1 teaspoon soda 
 
 2 beaten eggs 1 teaspoon cinnamon 
 @ cup milk @ teaspoon salt 
 
 2 cups oatmeal 1 cup raisins 
 
 Cream the fat, add the sugar gradually and work until 
 creamy. Add the well-beaten eggs, milk and oatmeal, the 
 flour, soda, cinnamon and salt mixed and sifted, and the 
 raisins. Drop by teaspoonfuls onto a buttered pan. Bake. 
 
 Filled Cookies 
 
 Roll cookie dough into rectangular shape, sprinkle with 
 spices or spread with fruit or fruit nut mixture. Fold, roll 
 again and cut out and bake. 
 
 PASTRY 
 
 General Directions 
 
 Use butter substitutes for the fat. 
 
 Rub in with the tips of the fingers or chop in with a knife. 
 
 Add enough cold water to make a stiff dough, using a 
 knife for mixing. 
 
 All the ingredients must be cold. 
 
 Handle the dough as little as possible, and keep it as cold 
 as possible, as heat melts the fat and makes it difficult to 
 handle the dough. 
 
 Use as little flour as possible during the rolling. 
 
 Cut the pastry a little larger than the dish to allow for 
 shrinkage. 
 
 59
 
 Recipe for Pastry 
 
 1^2 cups flour Cold water to make a stiff 
 
 l / 2 teaspoon salt dough, about 4^ tablespoons 
 
 J/3 to 1/2 cup shortening 
 
 Mix and sift the flour and salt. Rub in shortening with 
 tips of fingers or cut it into the flour with 2 knives. Add 
 the cold water, using a knife for mixing. Knead the dough 
 lightly into a ball. Cut in two; roll into circular pieces to 
 fit pie tin. 
 
 Apple Pie 
 
 5 sour apples @ teaspoon cinnamon 
 
 Ys teaspoon salt 1 teaspoon lemon juice 
 
 1/2 cup sugar l /% teaspoon nutmeg 
 
 1 teaspoon butter Few gratings lemon rind 
 
 Line pie plate with paste. Pare, core and cut apples and 
 fill the pie. Mix the dry ingredients and lemon juice, and 
 sprinkle over apples. Dot over with butter. Wet edges of 
 under crust, cover with upper crust, pressing the edges close 
 together. Bake in a hot oven 40 to 45 minutes, or until fruit 
 is cooked. 
 
 Lemon Pie 
 
 1 cup sugar Grated rind 1 lemon 
 
 3 tablespoons cornstarch 2 egg yolks 
 
 1 cup boiling water Juice 1 lemon 
 
 1 teaspoon butter 
 
 Mix cornstarch and sugar; add to obiling water, stirring 
 constantly. Cook until clear ; add the butter, beaten yolks, 
 lemon juice and rind. Cool Line plate with paste. Prick 
 the paste and bake. Fill with lemon mixture and cover with 
 meringue, and bake until meringue is brown. 
 
 Meringue 
 
 Whites 2 eggs 2 tablespoons sugar or pow- 
 
 \ l / 2 tablespoons lemon juice dered sugar, and @ tea- 
 
 spoon vanilla 
 Beat the whites stiff; fold in sugar and add flavoring. 
 
 Cocoanut Cream Pie 
 
 \ l / 2 cups scalded milk Yolks 3 eggs 
 
 5/5 cup sugar 1 tablespoon butter 
 
 @ teaspoon salt l /2 cup shredded cocoanut 
 
 3 tablespoons cornstarch l /> teaspoon vanilla 
 
 Add the sugar, cornstarch and salt to the egg yolks. Pour 
 the scalded milk into this, return to double boiler, stir and 
 cook until thickened. Add the butter, cocoanut and vanilla. 
 Pour into a pie tin lined with pastry. Bake. Cover with 
 meringue. 
 
 Mince Pie 
 
 Line a pie tin with pastry. Fill with mince meat. Cover 
 with pastry. 
 
 60
 
 Mince Meat 
 
 \ l /2 cups chopped beef 1 teaspoon salt 
 
 (roast or steak) 1 teaspoon mace 
 
 1 pint chopped apple Grating of nutmeg 
 
 ' 1/2 cup chopped suet % teaspoon cloves 
 
 1^3 cups sugar l /t teaspoon cinnamon 
 
 1 cup cider 2 /$ cup raisins (Sultana pre- 
 l /2 cup syrup from sweet pickle fcrred 
 
 jar 
 Mix all together. Cook 1 hour. Put into sterilized jars. 
 
 Cranberry and Raisin Pie, or Mock Cherry Pie 
 
 2 cups cranberries Y* cup cracker crumbs 
 1 cup water 1 egg 
 
 l /2 cup seeded raisins 1 tablespoon lemon or orange 
 
 1 cup sugar juice 
 
 Boil first 3 ingredients until cranberries burst open, then 
 add the sugar. Cool, add the cracker crumbs, egg and 
 orange juice. Line a pie plate with pastry. Fill with fruit 
 mixture. Arrange strips of pastry lattice fashion over top 
 and bake in a quick oven 25 minutes. 
 
 Pumpkin Pie 
 
 I % cups steamed pumpkin ]/$ teaspoon cloves 
 
 forced through a strainer l / 2 teaspoon salt 
 
 % cup sugar 1 slightly beaten egg 
 
 l /2 teaspoon cinnamon 7/% cup milk 
 J4 teaspoon ginger 
 
 Mix ingredients in order given. Bake in a pie tin lined 
 with pastry. 
 
 61
 
 We are 
 
 Cupid's Right -hand 
 Assistants 
 
 Let Us Furnish Your 
 Home on Easy Terms 
 
 NO Extra Charge for Credit Here 
 NO Interest Added 
 
 62O-O2O So. Main St. 
 
 furivisTv the Girl^\Ve furivisK IKo Home 
 
 62
 
 First Aid In The Home 
 
 BEFORE THE DOCTOR COMES 
 
 If patient vomits, turn him on one side with head low. 
 
 Cover and dress all wounds immediately, using antiseptic 
 treatment and bandages when possible. 
 
 If conscious, give warm drinks, tea, coffee or milk not 
 whiskey unless ordered by physician. 
 
 Apoplexy Raise head slightly, apply cold water to the 
 head. Loosen all tight clothing. Do not give stimulants. 
 
 Bites of Dogs, Cats and Other Animals. Wash with an 
 antiseptic. If the animal has been sick suck the wound and 
 apply carbolic acid or caustic. Keep patient warm ; apply 
 mustard plaster to feet and wrists. Rub arms and legs. 
 
 Bites of Mad Dog or Snake. Tie cord tight about wound. 
 Suck wound and cauterize with caustic or white-hot iron at 
 once, or cut out adjoining parts with a sterilized sharp knife. 
 After bleeding has stopped, apply caustic or carbolic acid. 
 Give stimulants whiskey, brandy ,etc. 
 
 Bleeding. Bleeding should be stopped immediately. The 
 blood from an artery may be known by the fact that it 
 issues from the wound in jets, and is of a bright red color. 
 The blood from a vein is darker, and flows in a continuous 
 stream. To stop the flow of blood from an artery, tightly 
 compress the limb above the wound. Bleeding from a vein 
 may generally be stopped by a bandage over the wound. 
 
 Burns and Scalds. Cover with baking soda and lay on 
 wet cloths. When large areas are involved, apply mixture 
 of white of eggs and sweet oil or linseed oil. Sweet oil or 
 linseed oil mixed with equal parts of limewater is also an 
 effective application. Olive oil or linseed oil, plain or mixed 
 with chalk or whiting may also be used. Do not attempt to 
 dress burns if severe, but cover with gauze or lint and 
 summon a physician or take patient to a hospital. 
 
 Cinders in the Eye. Roll soft paper up like a lamplighter, 
 wet tip to remove, or use medicine dropper to draw out. 
 Rub other eye. 
 
 Cuts. Cleanse cuts with warm water to which has been 
 added one or two drops of carbolic acid ; draw edges to- 
 gether with strips of plaster. 
 
 Fainting. Place patient flat on back with head lower 
 than rest of body. Allow fresh air, and sprinkle face and 
 neck with water. Give hartshorn or amonia to inhale; keep 
 feet warm. 
 
 63
 
 Fire in One's Clothing. Don't run especially not down- 
 stairs or out-of-doors. Roll on carpet, or wrap in woolen 
 rug-, blanket, shawl, coat or any woolen article at hand. 
 Keep the head down, so as not to inhale flame. Cover 
 blistered parts with sweet oil. 
 
 Fire From Kerosene. Don't use water, it will spread the 
 flames. Dirt, sand, or flour is the best extinguisher, or 
 smother with woolen rug, table-cloth or carpet. 
 
 Nose Bleed. Bathing the face and neck with very cold^ 
 water while sitting upright, will often stop nose bleed. 
 Apply cold to back of neck. If rather severe, snuffing up a 
 little cold water in which a little alum has been dissolved is 
 effective. 
 
 Poisoning. See chapter on poisons. 
 
 Sprain. Absolute rest ; apply ice or ice water cloths to 
 joint, or bathe with lead water and laudanum, arnica and 
 water or alcohol and water. After experiencing relief move 
 affected part gently, rubbing with liniments to prevent 
 stiffness. 
 
 Sprains of Wrist, Hand, Ankle or Foot. Put into water 
 as hot as can be borne for ten or fifteen minutes. Then 
 apply firm bandage, elevate and rest limb. If you cannot 
 secure a surgeon promptly, put limb in water again at end 
 of two or three hours. 
 
 Stings of Venomous Insects, Etc. Oil of cinnamon ap- 
 plied with a straw, or a small brush, will destroy the poison. 
 Onion juice will give instant relief from sting of wasp or 
 bee. In the case of many venomous insects the application 
 of weak ammonia, sweet oil, salt water or iodine, is bene- 
 ficial. 
 
 Poisoning is an emergency of life or death. Every mo- 
 ment is valuable. It is necessary to induce vomiting 
 promptly, in order that the stomach may be emptied. To 
 accomplish this give large drafts of mustard water, or salt 
 dissolved in warm water. Repeat this treatment every few 
 minutes and after each dose put the forefinger down the 
 throat as far as possible. The wine of ipecac will also pro- 
 duce vomiting; to children, give in teaspoonful doses every 
 few minutes ; to adults give a tablespoonful at a time. Fol- 
 low each dose with a glass of warm water. For narcotic 
 poisons, such as opium, laudanum, soothing powders or 
 syrups, paregoric, morphine, induce copious vomiting, then 
 give large quantities of strong coffee and keep constantly 
 aroused. 
 
 64