OCR Text |
Show True dignity is never painnd by pt:u-e . and never lost whim honors are withdrawn. with-drawn. HELPFUL HINTS AND SUGGESTIVE SUGGES-TIVE IDEAS. Three square fee of garden for a :etluce bed will supply the family with w-, crisp nice salad all siuu- eP'J. ) mer. Head lettuce will i&y-. --' v lake more room but it not , j . , , ft ,'..?. is worth the time and l ry ' trouble. IY A row or two of peas frryi will Ueep one supplied F$Wi wil1' trv"h Ue:ls iC t,h1"1" .htimiiiVuSd ,M ,.v,..y two weeks from July until frost comes. The spatula or (lexible knife lias usurped the time-honored forefinger for scraping out dishes. In our grandmothers' grand-mothers' day spatulas were unknown. The fear of spreading disease and a knowledge of germ life has made us nil more careful about using our lingers and hands in food. The finger nail, with the best of care, will harbor har-bor countless bacteria. This care of food is not being over-fussy, but is recognized as a necessity for decent living. The appetizing horseradish is an addition to any dinner. With a few rools In the garden they may he added add-ed to the pickle jar put up for winter. Less butter is used on griddle cakes, so Ihej tell us, If a little butter is added to the hot sirup used on the cakes. Some people feel that both butter and sirup, on cakes is wasteful waste-ful ; however, those who have :.lways used both are learning to conserve. New green peas are improved by the addition of a teaspoonful of sugar to them while cooking. Some like a small bunch of mint cooked with peas. Beets, corn, carrots, turnips and beets, when they are not naturally sweet, are improved by the addition of a little sugar. Gum camphor in the silver chest will keep the silver from tarnishing. Clean the painted walls of kitchen or bath room on a clamp day or with the room steaming with hot water ; this lessens the work by one-half. A little paraffin rubbed over the kitchen range while it Is still warm will keep it shiny and good looking. Always save all the' paraffin from jelly; wash it anil keep in a clean, dry place to melt up again, to cover the Jelly. Muriatic acid (very poisqnous) will clean stains from porcelain. Use care to rinse It well after using, or it will cat through the glaze of the porcelain. We will Hooverize and specialize about the foods we eat; We'll eliminate the cugar and -educe the wheat and meat; We will laud corn, rye and barley and other wartime foods. And economize on fuels and all else the law includes! Caroline Louise Sumner. MORE ABOUT COTTAGE CHEESE. tlie dry ingredients in the butter, then add the oilier things, mid. lastly, a fourth of a cupful of mild vinegar and ii cup of cottage cheese; beat until smooth, then fold in the cream. Let us ev-r ,-;io!-y in .soiti -M h.f n and strive to retain our a'linir:'.t iun for all that would i-nnobli-, a:id our interest in all that would enrich and heamM'y our life. SEASONABLE GOOD THINGS. For a hot day try one of these new , and refreshing punches, made from a whey. After pre- i u- 3 pining cottage (fJ cheese the whey, i c jf' "'ii''1' is rich in Q mineral salts, is used with various (f&& fruit juices and j yJf served as punch. ffvS" a Take a quart of whey, six teaspoon- fuls of sugar, the juice of two lemons, a few slices of diced pineapple, and a tablespoonful or two of niarischino cherries. Mix and chill, serving very cold. . Spiced Cheese Pudding. Cut two slices of bread into cubes and place in a greased baking dish. Beat the yolks of two eggs until thick and whites until stiff. Blend the yolk with a cupful of milk, one-half cupful of sugar, one-half teaspoonful of salt and n cupful of cottage cheese to which a fourth of a teaspoonful of soda has been added. Add three-fourths of a cupful of raisins, one-half teaspoonful each of allspice and cinnamon and one-fourth one-fourth teaspoonful each of mace and cloves; then fold the whites, pour the mixture over the cubes of bread and bake like a custard in a moderate oven. A meringue may be put on top if desired. Lemon Tapioca Jelly. Soak a cupful, cup-ful, of tapioca in four cupfuls of cold' water overnight. Cook with the addition addi-tion of one-fourth of a teaspoonful of salt in a double boiler until clear. Add one cupful of sugar, the juice of half a lemon and one and a half lemons lem-ons cut in the thinnest possible slices (mere shavings). Pour into a cold, wet mold and chill. Serve uumolded with a custard or cream. Mock Terrapin. Take a pound and a half of veal cut in small pieces after af-ter cooking until tender. Add a small bunch of diced celery, two hard-cooked eggs also diced, salt and pepper and a little grated onion. Prepare a white sauce using a pint of milk and four tablespoonfuls each of flour and butter cooked together until ail is well blended before adding the milk. Seasou well with salt and paprika and pour hot over the prepared meat. Serve with toasted bread. No talent will enable us to do any work without drudgery, but no childishness chil-dishness must tempt us to sive it up because it is hard No work can be well done by any one who is unwilling to sacrifice ease to its accomplishment. The modern cold method of preparing prepar-ing cheese is by using one-eighth of a jurflcvt tablet to a tfi. gallon of milk Sfgf --f5' warmed to 80-de-v "rf grees, then allowed ShflMi to stand overnight, j '0J$Mk and is then drained j jmif through a heavy unbleached linen jmHJ- cjoth t0 remove the whey. A small, inexpensive thermometer should be used, as guessing at the temperature Is not always safe. Let the milk stand In a receptacle In which water is kept at 80 degrees until the curd is formed. The more Junket is used the sooner curd is formed. In many places skim milk may be bought at a reasonable price, and this makes most satisfactory cheese with Junket. On the farm, where milk is produced in abundance, cottage cheese should be a common dish. To those who object to the sour-milk sour-milk taste the addition of a bit of soda (from a fourth to a third of a teaspoonful) teaspoon-ful) will neutralize the acid; in fact, this method- is often used In cheese dishes for those who imaglnethey never could like cottage cheese. A gallon of skim milk makes about a pound and a half of cheese, which is a good substitute for meat, as It furnishes fur-nishes as much body-building material as the same weight of beef, though it is not as rich in Its energy supply as meat. The Junket tablet is dissolved In a tablespoonful of cold wnter, then added to the milk. Because the curd Is finer In this method of making cheese a heavy cloth Is needed for draining. Do not drain until too dry; then mix with salt, pimentos, cream or any seasoning sea-soning and flavor desired. Cottage Cheese Salad. Take two cupfuls of cottage cheese and one cupful cup-ful of minced pickle'1, beet 1 ; mix a few chopped pecans, uni add any desired unhid dressing. Another snlad combination. Take one cupful of chopped cabbage and apples ap-ples impeded (the red peeling adding a hit of color to the salad), add a half cupful of chopped celery; serve with cottage cheese salad dressing. Cottage Cheese Salad Dressing. Take n half cupful of milk, one egg. n cupfu'. of sour cream whipped, a teaspoonful tea-spoonful of salt, a half tenspoonfiil of mustard, the name of paprika, two tea-Hpoorifuls tea-Hpoorifuls of corn starch and one nnd a half tablespoonfuls of butter; cook COME TO SUNDAY NIGHT TEA. It Is not desirable that we deprive ourselves nnd our friends of little '.." pleasures because we 'S'l are a war, for we need ,11 to Rf away from "1P VViSSSW ,llinSs that worry nnd IkuSSfcS-i distress in order to keep f A well-balanced life. The tajl j joy of giving as well as r receiving hospitality should not be allowed to die out. On this day there are those far from home or lonely who appreciate ap-preciate keenly a little glimpse of horng life; it makes smooth many a hard road and gives new purpose to keep on "keeping on." On Sunday the dinner Is usually a late one. so the supper need be nothing very substantial. substan-tial. For those who have not dined heartily, cold roast beef, sliced, with a Mexican or Spanish sauce is good, or escalioped eggs, macaroni and cheese, or any escalioped dish which is sudi-ciently sudi-ciently satisfying may be served. As macaroni Is one of the foods we are asked to conserve, rice may be used In Its place most acceptably. If the night Is n bit damp or chilly a good hot soup Is always relished for the beginning of the meal. Milk totist made of nicely toasted bread and a white sauce, rich with good top milk, makes a fine supper for the kiddies, and even the older folks will like It with a dash of grated cheese for flavor. Cottage cheese with dates Js a -most tasty combination. See that the cheese Is well seasoned ; If made of skim milk add cream or butter to enrich It, then serve with chopped dates stirred Into It, or dates stuffed with the cheese. No dressing will be needed with this salnd. Sandwiches are always In order for Sunday night lunch and In many homes the entire meal Is prepared by the house, father and the children, who en-Joy en-Joy the work- Immensely. It Is good experience for them, too, for they become be-come very efficient and In time of need are nble to prepare food acceptably. A cupful of hot tea, cocoa or malted milk Is relished, especially If the evening eve-ning Is cool ; If not. Iced tea or lemonade, lem-onade, or any of Jhe dellclou.i fruit pinicho may be "iislly prepared. |