Sioux City Journal from Sioux City, Iowa • 25

THE SIOUX CITY JOURNAL: SUNDAY MORNING, DECEMBER 3, 1911 II -J kL VL rm 1 OUR NEW DEPARTMENT AND THOSE WHO MAKE IT THE People's Institute of Domestic Science 'has been instituted for the purpose of bringing to newspaper readers, the women especially, that "which Is newest and best In the realm of the household. The last few years have witnessed the coming of a new order of things in household science and home economics. The -period has developed a number of men and women whose conscientious work has given to the homekeepers of the land a new insight into the ways and wherefores of their Important business; in fact, they have been responsible for the raising of household work to a business plane. The great colleges and universities of the country have recognized the imjortance of the science of the home by the establishment of departments for the teaching of the household arts. The school system has como to be regarded as deficient which does not put proper emphasis upon the teaching of home management.

TA11 women, however, have not been able to avail themselves of these great opportunities, and it is for those who cannot that the People's Institute of Domestic Science is provided. Through this department, the first of its kind ever conducted in a newspaper, th? homekeeper, of village or city, will be kept in touch with all that is being done for her benefit and in the cause of right living. The great authorities in every branch of the science of homekeeping will be brought in touch with the actual keepers of the homes. These, homekeepers are expected to speak out in meeting: to suggest topics for discussion and to give to their sisters the benefit of their Own observations. The contributor for next week will be Mr.

John Ij. Walsh, of the mayor's bureau of weights and measures, New York, who will discuss "Divers Weights and Divers Aleasures." Among the eminent authorities on domestic economy who will discuss various topics in this department will be: being due to a steady drain of physical toil, with little or no mental stimulation. The necessity for such a state of affairs has passed, since 'the housekeeper is in possession of a field where many of the keenest minds of the day are ready to meet The discrepancy In price is even greater than this in the case of some other foods. Now food may be selected with tha wisest care, it may be cooked and served perfectly, and yet it will fail of its mission, that of building strong bodies, if it has not been properly cared for in the home. The old-fashioned housekeeper instinctively kept clean her home, and all things in it; but the modern housekeeper knows thati if utensils and are not kept clean the food will "spoil," and she knows that this "spoiling" of food is caused by great numbers of tiny living things, so small as to need a strong microscope to reveal them.

These tiny piantlike bodies exist In many forms, and are particularly fond of food most used by man. They are in the air, in our water, on skin of fruits, and when any food begins to "spoil" it is a sign, that they havo multiplied rapidly. Dust is a breeding-place, and any dampness or unwholesomeness Is dangerous because of the opportunity given for the increase of bacteria. A word of caution may be in order. Larn enough of the subject so that bacteria can be controlled, but do not make the mistake of dwelling unduly on the dangers of "germs," as many persons make themselves miserable and torment those about them by their fear.

The precautionary measure of absolute! cleanliness reduces this danger to the minimum. M41k is such an Important article of food that it deserves a chapter to itself. Thefoliowing are some good rules: 1. Select a well-known, reliable dealer. 2.

Buy bottled milk never "loose" or "store" milk. 3. Keep milk as cold as possible. 4. Never use milk pails for any other food.

6. Keep milk covered, in the icebox or out cf it. 6. Scald bottles or pails before each using. 7.

If there any danger, of infection, use pasteurized milk; otherwise, raw milk. 5. Certified milk is safest. Often a baby's life depends on pure milk. In this brief survey of the housewife's domain, and her c-apital of working- knowledge, we come naturally to lahnr-sivlig devices.

These are many MISS HELEN LOLISE JOHNSON, Teacher of Household Science, Water-town. N. Y. MRS. ALICE GITCHELL KIRK, Domestic Science Lecturer, Cleveland, O.

MISS ALICE LAKEY, Formerly Chairman Food Committee, National Consumers' Leagrue. MISS MARGARET J. MITCHELL, Bruce School, 334 Madison avenue, New York. MISS M. O'ROIRKE, Adciphi Academy, Brooklyn.

N. Y. MISS ELLEN C. SABIJT, President Milwaukee-Downer College, Milwaukee, Wis. MRS.

ANNA B. SCOTT, Cooking' Expert and Food Economist, Philadelphia. MISS MAY SECRIST, Department Household Arts, California. Polytechnic School. MISS W.

IL SPOHR, Stout Institute, Menomfnle. Wis. 3IRS. GRACE M. VIALL, Department of Home Economics, Iowa State College, Ames, la.

MRS. MARY I- WADE, Household Science Lecturer, Wollaston, Mass. MRS. LILY HAXWORTH WALLACE. Lecturer on Domestic Science, Brooklyn, n.

jr. SIR. JOHN L. WALSH, Mayor's Bureau of Weights and Meaa-ures. New York.

MRS. HARVEY W. WILEY, Housekeepers' Alliance. Washington, D. c.

MISS FLORENCE WILLVHD, Domestic Science Teacher. Passaic. N. J. jyjTJKJIEN' the nouaeleepers of this country faced yfs One of the gravest economic, 'problems a few years ego, there were varied and numerous explanations and' suggestions anent the increased cost of living.

Students of the great theory of, demand and supply came or ward Kith outlines, statistics and citations of similar instances of other times and countries. And still the prices soared and there teas no commensurate increase of the family income. The cost of living was a question that required more than a. theoretical exposition of the cause of existing conditions. It cal'ed insistently for a practical answer.

And it came. From woxiari wlu combines a sound working knowledge of foods and their cost, of dietetics and of the methods of dealers in this great land, there came a. clear, forceful. guiding voice. The person who buckled on the armor of an intelligent grasp of th who took up-, the shield and lance of i ftif Vl.YIKKEJj uAKT GIBB3 enthusiasm Stuart Cibbs.

This dietitian and teacher i'trume. She told her how to buy, what tc'ih. LESSONS THE PROPER the New York Association for It d'tl what all other wordy and lengthy hnyht light of experience on the baffling of a successful cnco'inter. Ne (Uhha hnx hpfn ri real etl isfiHrw subject and a- iic cyrs or tne nousciceeprr, she has stayed the dishonest hand of the dealer and she helped the women of this land ike of her work? every one 13 prxvuegea to listen prriKnncnt form is knowledge that should bs in even housewife's, po'ssessio I) ijnu knoio of the typical short-weight scale Are vou coonizant of th ntti session. that a dishonest dealer can put his hand into the famil i purse before your verir eyes? Read, and then run axoay from ignorance.

How about the milk that is fed to your bnbut His life depends upon his pj aatkeorllmtd andbodl "ZV the darkness into the r.ry..i Note the lock suspended from the hook. This scale 4 ounces ahead. Sea that the pointer starts from aero. her on her own ground for purpose3 of mutually helpful discussion. This paper i3 intended to bo merely suggestive of possible lines of interest and study.

Some one has called the housekeeper "the head of the receiving and checking- depart-ment of the business side of the home." In this department of he work there ar-many problems anc perplexities. Granting that the house keeper is alive to her responsibility making "every dollar buy 100 cents' worth," she has yet to be sure that the tradesmen art all pulling with he-to the same end. One way to be surr of this is to test the results of her purchases both bv weight and measure. She should provide herself with a good scale and also set to It that those used by her merchants are accurate and honest. Probably all good nousejceepers watch their purchases while they are being weighed, but not all realize the need to watch for "tricky" transactions.

In the larger cities careful inspection has done much to abolish such fraudulent practices, and the honorable merchants do all in their power to help the inspectors. Tho method of purchasing is worth considering. The housekeeper who asks for "a basket of potatoes" instead of a "quart," "peck" or rus the risk of not receiving all that for which she paid. The same holds good in other commodities; to ask for a definite quantity Is the only wav to insure getting full value for the money expended. Another Item of interest to the thrffty housewife is the relative advantage and disadvantage of food in packages and that sold in bulk.

The package has, of course, on its side the advantage of cleanliness; on the other hand, the price paid for this is in some caes exorbitant. For example, oats" In packages sell at the rate of 7 cents a pound; in bulk for 3 cents and a fraction over. The fact that oatmeal should be very thoroughly boiled would seem to render the bulk variety quite safe. If bought in a clean for a worthy cause was Miss tcrotc for the "housekeeper teith a small to buv and how to feed it to hr FEEDING OF THE FAMILY" was Improving the Condition of the Poor treatises had failed to do: turned the questicn and pointed out the easiest 4 pi. the art of saving.

Who can mesaure to the words of wisdom Tiut food. Anger on a button which controls much powerful machinery. Knowing what not to give her family is not enough; her knowledge must be more pocKive than that, yet she need not be alarmed by visions of excursions into the depths of chemistry and food analysis. The gen-eral in this campaign of right living which la carried on in the home field should first acquaint herself with the simple underlying laws of right feeding, the broad divisions of the food elements, their proper combinations and the chief points to be remembered in their preparation. When she has satisfied herself as to the dietetic needs of her family, she Is ready for the business of feeding them.

If the wife changes her husband from a gloomy dyspeptic to a strong cheerful worker, who shall say that she has not added to the family income? If she equips her children with strong bodies, capable of being the servants of trained wills, who e-hall say that she has not had a hand in the shaping of human souls? This is a plea to give the children very possible chance: and one way to do It Is to study their food allowance both as to quantity and quality, and to ee that they are really fed. This latter term, In its true sense, means that their bodies are kept In the best possible health, that all the waste brought about by their play, their studies and their growth is literally made up, and that a perfect balance is maintained. "But," some one may say, "will it not make the children fussy to be continually thinking and talking about their food?" No doubt It would; but that Is Just what we need not do. To feed children properly It is only necessary to master the fundamental principles of nutrition and of cooking, and then to plan, their meals in such a way that their normal tastes are gratified while their bodies are being kept In serviceable order. "We do not expect as much muscular achievement from children as we do from adults, nor so much physical endurance.

Why should we expect as much of their digestive systems as from our own, when they have not "grown- up," so to speak? The keynote of the children's diet should be simplicity. After the actual needs of the body are mastered food for muscle, for bone, for flesh and for, blood study the problem of giving these great food principles In the simplest possible forms, leaving all rich sauces, pastry, condiments and complexities of flavors until adult life and then, one might add, paraphrasing a' famous physician, discard them entirely and keep to simple fare. At all -events, until the children are old enough to choose for themselves, give them simple food. The principles of the booking that is to convert these simpje foods into palatable dishes are comparatively few and simple. Cook all the starchy foods, such as cereals, potatoes, in actively boiling water, that they may not present a pasty mass to the children's stomach.

Cook the albumen of eggs and meat so that It will be soft and tender. This Is accomplished by careful regulation of temperature. Remember that "the best way to boil an egg is not to boil it," but cook it in the steam of water that has been brought to the boiling point. Meats for children should be broiled or roasted, never fried, or stewed, or "warmed up." Vegetables must be boiled, and when possible, mashed and strained to remove the harsh outside skin. Puddings should be simple and cooked well, as are cereals.

Fruits must be very ripe, and are. preferably cooked in very little sugar. Children's tastes can easily be kept normal. If they are given only the simple, wholesome food outlined above, the daily meals will give strong bodies and -Found nerves. Feeding the older members of the family is at the same time simpler and more difficult; simpler, in that it is not so fatally easy to do them harm; more difficult, in that their tastes are formed and their habits fixed.

The same study of the subject as that undertaken for the children's benefit will serve as a. g-uide in planning meals for tl-e grown folks, as in the course of it the housekeeper will learn to choose foods suitable for all ages. She will find chemists, physiologists, physicians and dietitians all ready to share their professional knowledge with her and to put into nbri-teohni- Hcoks upendd to scale 4 ounce ahead. Koto the position of pointer. Don't buy from a dealer using such scales.

cal language such portions of it as he needs for her guidance. We used to hear much of the nerr-ous breakdowns of farmers' wives MONDAY BREAKFAST Sliced banana, cereal and cream, eggs with chipped beef, toast, coffee. -If' LTfJfCH "I Fruit salad, graham bread and butter, cake, cocoa. DINNER Bean soup, roast beef, homemade pickles, creamed carrots, baked potatoes, sponge pudding. TUESDAY BBBAKFAST Baked apples with cream, eatmeal, bacon, fried potatoes, hot rolls, coffee.

LUNCH Baked hash. French toast, preserves, tea. DINNER Beef olives, boiled potatoes, spinach, lettuce salad, French dressing, poor man's rice pudding. WEDNESDAY BREAKFAST Dried aprteota. eereal.

cereal muffins, creamed beef, coffee. cereal has already absorbed all the moisture of which it is capable, and If the muffins are made as soft as would toe the cae when all flour is used, the result will be a sogrry, damp texture Instead of llffht. fluffy one. On Friday morning' a double allowance of cereal is to be cooked and the unused portion turned into a plate or deep dish to set; then it can be cut mto squares or oblongs, either rolled- Inflow or coated with egg and breadcrumbs and fried in bacon fat. No other cereal is served on Saturday morning-, the fritters beinff used a a substitute.

The baked corn and peppers will require 1 can of corn and 3 chopped green peppers or 3 of the canned sweet peppers, either of which will be found good. Blend -the two. season rarher hisrhty, turn into a greased baking- dish and sprinkle thickly with buttered crumbs. 4 I 1 1 MR. R.

M. ALLEX, Chief of Food and Drug Division. Kentucky Agricultural Experiment Station. MRS. MINERVA B.

ANGELL, lecturer on Domestic Scicnc, Brooklyn. N. T. MRS. 'RACHEL FOSTER AVERY, Social and Political Economist.

MISS IDA COGSWELL BAILEY, Director Domestic Science. V. W. C. Worcester, Mass.

MISS L. HAY BALDERSTOX, Laundry Eltr-ert. Teachers' Colleee, Columbia. University. New York.

HARRY K. BARSARD, State Food and Drug Commissioner of Indiana. MISS AX MA BARROWS, Lecturer on Domestic Science. Teachers' College, Columbia University, New York. l- E.

BREfTHUT, Sc. Department of Chemistry, College of the City of New York. MRS. WIXSIFHED HARPER COO LEY, Chairman Domestic Science Division, National Federation cf Women's Clubs. MRS.

ALICE DYNES FEt'LIXG, Formerly Head cf Department of Home Economics, State College of icwa. MISS WI.MFRED STUART GIBBS, Dietetic Specialist. Association for Improving the Condition of the Poor, New York. MISS EDITH HALL, Institute of Domestic Science. Northern IUlr.cis Normal School, De Kalb, 111.

MISS CAROLINE L. HINT, Domestic Science Writer, Jamaica Plain, Mass. MISS ELLEN" A. HCXTDGTO.V, Director Department Home Economics, College ot Agriculture, Utah. fairs is, of course, the possible soiling of the cushion; but a little care can keep the contents from being: tainted, as the sawdust can be renewed and the denim waehed.

The advantage is, as has been stated, their adaptability, which, on a camping tour for example, is worth considering. The low-priced commercial cookers can cook only in one size of receptacle, which must always be filled in order not to lose heat. In the homemade cookers, the small kettle may be ueed for cereal and the large one for soup, since the cushion can be easily fitted to any size. The following gives an outline of directions for making and using the cooker: Mateiials Needed Oaivsuized iron garbage can V). Fawdust.

Two yards denim. Covered agate pail, 2 to 4 quarts. Method Place loose sawdust in bottom can. so that when, food kettle and top cushion are In place all space will be filled. Fold the denim lengthwise, lay flat on table, gpread the sawdust evenly and roll a bag around food kettle, so that a smooth, firm nest is formed when the bag is placed uoright in the can on top of sawdust.

From remaining denim make a round bag (the material will have to be pieced for this) and fill with sawdust. TJse of Cooker Begin all cooking precisely as if it were to be carried on in the ordinary wav. "When food Is at boiling heat, after having boiled the required length of time, place quickly in the nest formed by the lonp: cushion, cover with the round cushion, place galvanized cover over all and let stand for required time. The following Is a table showing foods best adapted for preparation in the homemad cooker: Article of food. Stnv.

Soup (meat). Creals. Letrume. Dried fruits. Tot roast.

YezeUtbles. Time in ttove. 30 minatfB. 30 minutes. 15 minutes.

30 minutes. 15 minutes. 80 minutes. 15 minute. In cooker.

15 hour 12 hours 12 hour 15 hoars 13 hours 15 hoar 12 hoars Cost "Galvnlxed pail 9 1.25 .25 .19 Drnii Pawduet Wwwi nsit to .40 A practice cocker can be made from a sure their being thoroughly dry. "WTiile it is, of course, easier to use the so-called "seeded raisins," the cake will be richer and "better if the housekeeper will take the time to seed her own raisins. A little boiling water poured over them in a bowl will plump them and render the seeding '-process easier, while, instead of chopping them for the cake, they should be cut into small pieces with scissors. Tha spices should be freshly ground and the flour sifted twice. When all tho ingredients are -prepared, we are ready for the mixing.

Put the butter and sugar tha old-fashioned brown sugar is bst into a large bowl and beat them to a light cream, using either a wooden poon or the hand for the process. The hand I better in many ways, as it blends the ingredients better, and the slight warmth of the hand also creams the butter more quickly than a spoon would do. Beat the egrgs, yolks and whites together, until gulte light; then add them, a little at a time, to the creamed butter and sugar. If. as sometimes happens, the mixture shows a tendency to curdle, add a.

little of the already measured flour. This will cool it and bring- it back to a good consistency; but do not add more flour than la really necessary at this time. After the eggs, add the fruit and mix this in well. Next sift and add the flour, salt and spice and beat thoroughly, and. last of all.

stir la the brandy or grape Juice, whichever Is being used. The cake is now ready to be placed in the pans, and these require careful preparation. They should be lined with at least two thicknesses of greased paper, cut to fit bottom and sides. Use uncalled fat, preferably oil. for the greasing as butter has a tendency to make things stick, owing to the salt In it-Cake as rich as the one under cooperation is better if it is steamed before being baked, and a regular steamer is the best thing to use for the purpose, unless one is the fortunate possessor of a fir el ess cooker, in which case the cake can be steamed ha this.

Whicn- By Winifred Stuart Gibbs UTTE within the memory of most of U3, a housekeeper was considered to have discharged her part if she kept her house im maculate and was herself good "pro-vilor." The dividing line between th kii.eJ anj unskilled, housewife was the postscd.Mon of the ability and Inclination to accomplish th ceaseless round of housecleanlnjr and cooking necessary to attain the desirable state outlined bove. To keep house properly meant to bring- every room to a state of gleaming cleanliness, and thereby to tax already overtired bodies and nerves. The next step was to gf on from this without rest in a fretting round if attention to such minor details as un-faded carpets and crumpled curtains. To be a good "provider" meant the loading of one's table with a superabundance of food more or less elaborate, to the great disadvantage of tlie family digestion and, Indirectly, the family peace. Today, being a good housekeeper means keeping a clean house, certainly, and setting a good table.

Just certainly; but the housekeeper of today Is beginning to look upon her occupation a.i a business and as a profession. In planning her house-cleaning she learns why It is neces-ry to be clean and also some of the dangers of dust; but she learns at the same time that, while the sun niay be fading her rugs, tt is putting lire into the air breathed by the members of her household, and she also l'arns to abolish all useless labor as Riving evidence of a faulty system of home economics. In the matter Of family food the nousekeeper learns that she has nr MENUS 6-cent butter tub. This does very well for purposes of illustration, but for long-continued use needs considerable care to Keep the wood dampened so that tha tub will not fall apart. A good bread mixer Is a great help, but anything additional in labor savers will depend largely on the circumstancea of the family.

In closing, a suggestive list of books Is submitted. Other titles will suggest themselves as the interest of the housekeeper grows and her experience widens. Type of scale (o-clled family scale) generally used by peddler. li lbs. stolen on every weighingr.

(Photo reproduced by permission from pamphlet inBued from mayor', bureau or weights and measure, New York city. BIBLIOGRAPHY "Principle of Nutrition and Nutrltiv Value of Tood." Farmer Bulletin ho. 142 Send postal card to United States department of agriculture, Washington. V. C.

"The Feeding of Youn Children." Mary Swart Koe. Teacher' College Bulletin, January 14. 1911; 10 cent. Addre Teacher' College, Columbia University, New York city. "What the Purchasing Public Should jCnow." Send portal card to nsayor'a bureeu of weight and measures.

Room 7. City Hall. New York city. 'Care of Food In the Home." Farmers Bulletin No. 3T5.

Send postal to t.nitd States department of agriculture, Washington. D. C. method is used, let the water bs absolutely boiling when the cake pans are put lit, and be careful that the water does not come over the tope of the pans. If the above recipe made in one large-'cake.

It should be steamed five hours, then bailed in a moderate oven for one hour to dry the cake a little. Of course, the time can be shortened 11 the batter 13 divided Into two or more cakes. After the baking Is done, remove the cakes from the pans and let them cool on a wire cake rack er even on. the oven rack, supported above the table, so as to allow of a current air passing all around the cake until it is cold. This rule applies to all cakes and pies, as well as to bread or muffins.

When perfectly cold, wrap the cake in a napkin or ina sheet of waxed paper and place in a. stone jar or a tin box to ripen until needed for use. It will improve with age, provided it is not allowed to become dry through exposure to the air. Some people put an apple Into the Jar or box with the cake, asserting that this prevents it from drying out. somewhat plainer cake than the above, but one rich enough for all ordinary occasions, is made with the following ingredients: Three-quarters of a pound of butter, 1 pound of sugar, 0 eggs, 1 pound of currants, pound of raisins, pound of citron, yt pound of chopped nuts or blanched and chopped almonds.

1 cup of molasses. 2 teaspoonfuls of mixed ground spices, 2 teaspoonfuls of baking powder," a level teaspoonful or salt and. 1 glass of brandy or grape juice. Prepare just the same as the first-named cake, and either steam and bake or bake four hours without the previous steaming, being careful that the oven is only moderately fot. for with long baking only a gentle heat is required.

Cool and ripen in the same manner and with the same care as in the case of the richer cake. Next week it will be time to make the mincemeat for the Christina mince pies. AND RECIPES FOR A WEEK. FROM AN EXPERT IN COOKERY Improvised cooler or cooker. and elaborate, but only a few simple ones will be touched on here.

A good flrelees cooker is a great help, and often it wlil be wise to purchase one of the good ones on the market. If, for any reason, this Is not practicable, a very good one can be made at home, and these homemade ones have the advantage of adaptability, since one can change the use from cooker to refrigerator at will. The illustration shows the principle Involved. In the Illustration the receptacle used Is a galvanized iron ash can, but any convenient one may be used. In this case, the milk bottle.

In the inner pall, is to be surrounded by cracked ice, the Inner cover put in place, any meat, butter, in a covered dish on top of the' pall, sawdust packed carefully around the paiL the denim-covered sawdust cushion placed on top, and the outside cover over all. All and crevices must be filled absolutely, Bta otherwise the -warm air will get in and lessen the effectiveness of the cooler. Such a cooler has been tested practically, and found to keep milk as cold as. does the most expensive refrigerator. The objection to these homemade af tatoes au gratin, strlnebeans, olive salad, steamed cranberry pudding.

SATURDAY BR3AKFAST KoaVed nrunes. cereal fritters, bacon. 1 1 hot roils, coa-ee. LUNCH Fiah hash. India relish, sliced bananas, hot biscuits, tea.

DINNER Mutton broth, breaded -real chop, tomato sauce, baked potatoes, corn and peppers baked, apple dumplings with, hard sauce. SUNDAY BREAKFAST Orange, broiled ham and creamed potatoes, popovers. coffee. DINNER Roast lamb, Torkshlre pudding1, Praa-conla potatoes, scalloped celery, caramel Custard, coffee. SUPPER Potted tongue, tgg and potato salad, reheated biscuit, lemon-fllled cake, preserves.

tea. those who consider that it should be made at least three months ahead and allowed to ripen. But if It has not been made, set aside a morning during the first week of this month to get it ready. For a very rich cake take pounds of seeded raisins. Vt pounds of currants.

1 pound of citron. 1 pound of candied cherries. 1 pound of candled apricots, 1 pound of candied pineapple, 1 pound of brown sugar, 1 pound of butter, 1 pound of flour, 8 eggs. 2 tea-spoonfuls of cinnamon, 1 teatspooniul or cloves 1 teaspoonful of emit. 1 grated nutmeg and 1 cup of brandy or grape juice.

First prepare the fruit, cutting tr.e pineapple, citron and apricots into small pieces and leaving the cherries Wash and dry the currants and raisins. This is best done some days before the cake is to be made, to in This department will he in charge cf a different instructor every month. The plan will give the housewife the benefit of wide and varied experience, -and icill present topics of interest Conducted by Mrs. Lily Haxworth Wallace Graduate of the National Training School of Cookery, of London, England, ami lecturer a Xomesrle Science. I I IT HE dishes given In this week's menus are likely, with one or two ercentlons.

tn familiar to almost all housekeepers and require no special skill In their prcpara- tion. The menus have been planned mo as jo give variety and at the arne time jo allow of utilising itibsequent noala any food left ovvr from preceding ones, and this preferably in ome different form, that the family Jitay not recognise them as left-overs; or th art of drsg-uisingr either the Ppearance or flavor of a dish whlcli nas already appeared on the table is one of the accomplishments of the uccesgfui cook. cereal has been purposely irom tsunaay mornings sakfast: for. a It tha habit of 17 1 it LUNCH Cheese omelet, bread and butter, apple sauce, gingerbread, milk. -DINNER "Vegetable soup, baked stuffed fish, macaroni and cheese, scalloped tomatoes, apple pie.

coStee. THXntSDAY BREAKFAST Grapefruit, oatmeal, liver and bacon, toast, coffee. LUNCH Toad in a hole, baking- powder biscuit. ora-Dgrn marmalade, cocoa. DINNER Cream of spinach soup, lamb potpie, mashed turnips and potatoes, stuffed pepper, brown betty.

wine sauce. FRIDAY BREAKFAST Oranges, eereal and cream, shirred eees, graham muffin, coffee. LUNCH Creamed oysters, toast, cookies, Jelly or DINNER Halibut steak: and anchovy sauce, po to which a tablespoonful or grated cheese may be added if the flavor Is liked. Bake twenty minutes in a moderate oven and serve in the dish la which it was cooked. The Christmas JFmit Cake As soon as December comes the careful housekeeper commences her preparations for the holiday reason.

Christmas, above all other holidays, is looked upon as a time of feasting, though for-tunatelv not so much as in bygone days. "Still, we think we mast have fruit cake, mince pies and other good things and Christmas Would not be Christinas without the plum pudding crowned with its belly pray and borne triumphantly to table enveioped by tongues of flame, which die out all too soon to please the younger members or the family. December 1 Is none too soon to prepare the fruit cake; Indeed, there are and break 3 erss Into this; add a little milk just enough to moisten the flour and beat, with the back of a spoon until perfectly smooth. Now add enoueh milk to make a batter the consistency of thick cream; pour this into a baking pan in which has been placed 2 tablespoonf uls of the drip-pins from the roast beef. Bake in a moderate oven for twenty-five minutes; then cut into squares as before stated.

In --England this pudding is often served as a first course with gravy, and where mere 1 a-iamuy-oi cim-the practice is an economical nw Vi a gntuillta 1a Infljt Wpf for dren meat after one or two generous slices one or puaaing- ana gxavy. rine lemon nuuis or iuc ojnujr cake is an excellent uo aim picioj advantage of keeping well, so that a the supply can De maas ana 10 storeroom for emergencies. It is good also as a sandwich 611108" and a tartlet and is made as follows: Place together in the Inner vessel of a double boiler or in a bowl set into a saucepan of boiling water, 2 rounding1 -tablespoonf uls of butter, a quarter of a pound of lightly beaten eggs, a pinch of salt and the grated rind and trained juice of lemons. Cook over bolllnff water till the mixture thickens; cool and use. For the cereal muffins use any leftover cereal rice, oatmeal, etc.

and make up the muffins by any muffin recipe, substituting the cold cooked cereal tor an equivalent amount of flour and using- less milk than usual, because th 1n' Sunday, and as this Is likely to be a lienrtv mi v. 1 v. reason may be a little lighter than weekdays. served' with i.e a. verv ked in a bla- and served made early nractlcally same mixture as the popovers, net a double portion of the batter for llleJtri ASn 1, i ti-v, prepared ai Dreaitiast time, half used as th hrokfat bread ft" 'h remainder set aside to be if Vk whil meat is roasting-.

8 Pudding- la being: made sepa-il'7. take tableepoonfuls of. lr. sift it with half a teaspoonful 01 make a hollow in the center i.