Show DOMESTIC SCIENCE while beefsteak appears upon the average american table more frequently than any other meat the cook who cooks it to perfection Is a rara avis to be at its best a steak should be from one inch and a half to two inches in thickness and will require about twelve minutes to cook if a porterhouse cut off the lower portion which is too tough to broil but makes a w welcome elcome addition to a stew or the stockpot stock pot remove a part of the fat and score the remaining fat in two or three places being careful not to cut into the lean if it is to be broiled over the coals see to it that the fire 1 is clear and bright if over gas have the oven heated at least five minutes before broiling have the gridiron in the oven that it may be perfectly heated and wipe it over with a bit ot ok suet arrange the steak on it compactly and if broiling by gas gaa put upon a small pan this will economize the drip pings and prevent them taking fire sear the steak quickly one side then turn on the other in broiling by gas it will need but three turns but if over coal it should be turned every twenty seconds to ascertain when the steak is done press it with the back of a fork As soon as it loses elasticity it is done have a little butter hot ozi on a pie plate turn the steak on a hot platter and season with salt pepper and butter A little finely chopped parsley makes a good garnish while a mushroom or tomato dressing Is esteemed an improvement by many A mushroom dressing is made by slicing a few mushrooms in thin crosswise slices and cooking slowly in butter with a little salt this draws out the juices of the mushroom they must cook very slowly or they will harden the days are all busy ones now for the housekeeper with the winters sewing staring her in the face the newly resumed club work making its insistent demands social and church duties crying for recognition and the household machinery still a little rusty from the summers disuse but let the work go lay aside the half pre pared paper on womans comans Wo mans contributions to civilization send regrets to the mothers meeting health protective association whist club or five tea and take the children out for one more afternoons stroll in forest or park before the winding sheet of winte alters their aspect altogether give the children one more of natures exquisite pictures to hang on me morys wall the trees are already being stripped of their garments and the gorgeous colors of october have lost much of their brilliancy but in the half tones of november there is still a beauty quite its own along the roadside clumps of goldenrod grown somewhat gray it must be confessed still nod and wave a welcome to the childrens outstretched hands the clusters of queens lace have lost their pristine purity but gathered into feathery feat fiery green bunches they are not to be ignored as destitute of charm now i and then a stalk of butter aud and eggs gives given sturdy defiance to jack frosts mischievous fingers while the soft fat leaves of the gray greenmun green mullein le I 1 n seem 8 suited for th the e win winter te r C clusters IUS of scarlet bittersweet burn bright among the branches I 1 of the vini pine and hemlock while a te d adfle af here and there wifton among tO the gnarled appie boughs the dinty d coral bf the hips and haws on the wild rose bushes the rich pendants pennants pend ants of the bar barberry barbera berr V bushes and the few brilliant sumac sum leaves still fluttering from the parent i stem give touches of color all the VA V A more vivid in contrast with prevailing grays and browns of the Nov november embee landscape not all the shocks of corn or reddish buckwheat have yet beert been har vested and through their crisply rattling leaves and swift among the stubble the field mice scamper about busily completing their arrangements for winter along the river the efte grass is fading away to a quaker brown that is quite in keeping with the steely glint of the river jt the children gather great handfuls of af grasses of the running berr I vines of the silvery goldenrod and an 1 glistening pine cones and carry them home as trophies of the last faint faha breath of autumn hot lard can be tested to see if lt it is at the right heat for frying by putting in a mail small e piece of bread if it browns on both sides while you count forty it is at the right temperature for cooked foods like croquettes croquet tes fish balls and the like it if it allots the counting of sixty its temperature will be right for uncooked foods in some of the trips to the seashore do not forget to bring home some clean sand this will be found most useful for filling the to th which cattails coattails cat tails and grasses are arranged for holding the stems of tame table decorations in place for scouring the kitchen tables for the baby to shub ble in with a big iron spoon and for the bottom of the canary canaras can arys s cage the housek housekeeper per who prides herself on her china feels that there is a most I 1 decided crumple to her roseleaf rose leaf leat it if among her collection she falls fails to number some pieces of the lovely satiny belleek wart ware not every one however unless a connoisseur in china realizes that many of the daintiest daintie st and moat maat artistic plea plech com efrom our Arhe american rican potte potteries rIft at trenton new jersey while we can coa lay no claim to originality in the original manufacture of this fairylike fairy like ware its having been introduced here by english workmen from the potteries at stoke upon trent in england and in beauty and elegance of form the american products are unsurpassed for the benefit of those who desire to identify any specimens of belleek which they may have the following distinctive marks which appear on the belleek porcelains ains are given the belleek factory in ireland have most appropriately chosen for their mark the four irish emblems the harp of erin the watch tower the hound and the shamrock printed in green and black the word belleek appears on EL a scroll below the original english belleek ware bears the name and family crest of W H goss goes the eminent potter who first invented the body of the ware some thirty seven years ago the crest Is a falcon with outstretched wings and a ducal coronet encircling its neck of the american potteries the cook company products are marked by the letters 0 B the initials of the original proprietors rising from a crescent the ceramic art company have their monogram C A C enclosed within a circle broken by a painters palette this design is printed in red the willets manufacturing comp companas com panya anys pro pra ducts are also marked in red the design being a serpent looped in the form of a W the columbian art pottery have a shield enclosing the initials of the firm fantt M W while the word belleek appears above and the address trenton N J stands below among the pretty pieces of belleek waxe ware now especially popular are the cracker and cheese sets in pate pale yellow filled with golden cheese and crispy crisp y crackers they are a delight to the eye as well as incentive to the palate while marrow bones have for som some e time appeared as a special course VA at swell dinners dinner sor or luncheons it may have been forgotten that they are especially nourishing for invalids or delicate people have the butcher cut the bone in pieces about three inches long scrape clean wipe with a damp cloth cover the ends of the bones with a stiff dough made of flour and water to prevent the marrow escaping and cook in just bust boiling water enough to cover for an hour toast a slice of bread a delicate golden brown scrape the marrow out of the bone and spread upon the toast sprinkle lightly with salt add a dish of peprita if desired and serve while very hot on a pretty dish prepared in this way no 0 one ne can blame taffy of the nursery tale for stealing a marrow bone one of the best disinfectants disinfect ants for a sick boomis a basin of water water to IB a great absorbent of nevious gases arid water left in the ewer of a steeping room over night is unfit to drink for the same reason eason I any water left standing over night in the kitchen should be thrown out and the tea kettle replenished from water freshly drawn if city water is used allow the faucets to run for some time before using A milk mixture commended by a celebrated physician for the first six months of an infants life consists of cows milk mixed dairy ten ounces ounce water previously boiled five ounces milk sugar six teaspoon teaspoonfuls teaspoonful fu s si aix drams adrams common salt eight grains lime water add just before feadin feeding 9 one ounce two tablespoonfuls although somewhat troublesome to prepare this to is the nearest imitation to mothers milk and babies are said to thrive remarkably well on this olet diet mix the total amount for twenty tour hours every morning have a number of bottles corresponding to the number of feedings required fill not quite full and cork lightly with rubber stoppers it is quite necessary to warm the mixture to blood heat before putting in bottles then have a vessel nearly filled with boiling water and stand bottles in it set aside not on stove and leave for one half hour then push corks in tightly andrut and put in the refrigerator until used among the sensible novelties in house furnishing are felt brooms fol foi polished floors one of the most appetizing supper or lunch dishes for this time of the year are creamed oysters wash carefully one quart of oysters and parboil in their own liquor until plump and the edges begin to ruffle melt meanwhile a tablespoonful of butter in a saucepan add two tablespoonfuls of flour and cook together until creamy pour in gradually one cupful of hot milk stirring all the time add salt and pepper to taste or a bit of allspice if a philadelphian in taste and pour the cream over the oysters A delicate inexpensive but tasty pudding that will please the children agree with the dyspeptic members of the household and curry favor with the men is made in this wise soak one half cupful sago or tapioca in cold water to well cover until soft put in double boiler or one vessel set in a larger one containing hot water and cook until clear sweeten to suit the taste add the juice of one lemon and the whites of two eggs beaten to a stiff froth make a boiled custard of the yolks of the two eggs one half cupful sugar one cupful water and two level tablespoonfuls flour cook until smooth and creamy and flavor with lemon or orange pour in individual dishes putting in the white part in one diagonal half and the yellow custard in the other set in icebox until time to serve the latest addendum to the chafing dish are sets of table mats these usually come in five pieces ample sizes all of them and are outlined or embroidered as fancy may suggest the edges are usually scalloped and button holed though hemstitching hem stitching is also in order among the new cooking utensils silver plated copper seems facile it Is easily kept bright Is not heavy and seems in every way suited to the requirements of dainty kitchen work EMMA PADDOCK TELFORD |