The Brussels Post, 1908-8-6, Page 3on
all
nd
by
he
oP.
toy
est,
the
in
the '
'ed
nd
nd
A
:oy
;ea
,ry
rS,
Lrii
on
Tis
)le
.n-
tO
ter
lh. 1
i',
,he yr
nd
J.10
Lte
.or
Of the 110040104 MAY he in bed and
sele9D, but you, Ota4 1n light working
array, may, fly about your kitchen end
do much of the Work wh1oh, though
burdensome when the eun is higher, is
light whilethe day is young. This
labor out Of the way, you may let your
Aro go down or turn out goer gag burn -
ere and allow your kitchen to keep.c001
for tato rest of the day,
"But my family want hot food for
dinner," says some one, "They may
put up with a gold popper, but they
Want a hot hearty meal in the middle
of the day.,. I have to keep the fire
going until atter 1 o'clock, anyway,"
Here is the place fOr the hay stove,
or Aralooe cooper, I have spoken of 1t
se often on thly Rage that someof you
must be tired of hearing aboutIt. Yet
every now and then some one wrltee to
Me and asks Me of 11, announcing that
she has just heard of it for the first
iuneheoll which will be eimpler that)
venal, andao different tha9 it will hardly
provoke comparison. Have a very good
Naiad and cold meat and dainty ean&
wlehes and an especially good aweot.-all
thingo you van either do early In the
day or accompllab without a jlre—aad
make a pot oe tea or a cup of hot °offee,
if they Mast upon that in 'preference to
cold drinks. Or, have a hot eoup for the
first course and let everything after
that be served cold, Or, Introduce the
chafing dish and give a savory dish of
eggs, or neer, or chicken, or other appe-
tizing preparation, and haVe a vegetable
paled with this and acme good light
broad and tee if it w111 not meet With
approval.
The fact that somuoh and such heat-
ing food is undesirable in hot weather As
not suhlolently: understood. When you
teed your household on green vegetables
and salads and fruits and fish and eggs
upset It othere clifirieh the ental Taft
end incline to take their own wort)
easily, I own diet that to about tui
heating an experience Rs one can baro;
but even that is net worth getting hot
over. Study philosophy and common'
Sense and--KEEEP COOL!
re
Iliadaejr
Il II 'll
ti'r b�..eae'�^3«.M,rk,.t•.mt;m:n-.tM:r..T..a.
UCH easy advice to giro, auah hard.
444111t•������111
advice to follow—to keep cool!
Perhaps it is harder for the
American housekeeper than for
any ono else—unless It may bo the Amer.
Man business man. It makes little difeer-
lonce that the has convenlenceo In her
kitchen the home -makers of other lands
never dream of and that modern wog-
Iress has simplified her work as for
the wOtuenof no country but Amorloa.
In spite of 1t all she la always on the
rush, always in a hurry. How can she
'keep cool?
Have I ever told before the story of
;the woman In the Insane asylum who
all day long paces the floor saying over
,breathlessly] 'Tm catching upl I'm
eatching up!"
' I don't believe any but an Ametlean
Woman would ever have her insanity
.take that particular turn.
As a busy woman myself, I confess
to a degree of sympathy with the
'woman who is always on the rush and
40es everything with all her might. X
once referred to the type of woman
who would use R pile-driver to stick a
;pin into a bow of ribbon. Secretly, 1
am afraid I have a sympathy for that
Woman. I know Just how she feels.
But my sympathy and understanding
move me all the more to gay to the
busy women who read this In the warm
summer days—"Keep cool!" When i
say It I have no idea that It is an easy
matter to do. But IN may be done, Rnd
When once the trick is won you will
find that it pays.
Of course you cannot keep cool with
no preparation. It ds not an easily
won. accomplishment. Mako up your
mind to practice It systematically and
alt down gelet17 and study out for your-
self the method» you can follow.
I have already spoken of making
your work lighter, and the eteps I In-
dicated in that talk are all menno.
toward keeping cool. But there Is more
In it than that.
In the Drat place, simplify your daily
living, Discarding heavy draperies,
table covers, fancy dressing for your
bureau and bed, reduces your labors,
but there are other things, Mako your
kitchen work as, light 011 you can con-
sistently, and do what you must do
Witt as little heat as poesibte. The
other day a woman who lives in a big
city led mo into her rather roomy back
Yard, Her home leon the outskirts,
nd she has more space than falls to
the lot of many city dwellers, In the
horror Net outside the Mellen door
ginTESINEILITMEZEtElegmeerzwe
yea
err'
was a llttlo shed, scarcely more than
lean-to, "Thio 1s my eummer kitchen,"
she said proudly, "I cook here on an
oil stove, and you hive no. idea how
Muth Cooler it keeps the house."
The outdoor kitchen le taken for
granted by many dwellers In the coun-
try, but never before had It occurred
to me that one could be managed in
town. Of course, It is not Within the
reach of every one, but before any
Woman gives 1t um as impossible I
Would advise her to look about her and
study the eapabilittea of her surround-
ings.
When the outdoor kitchen is not at-
tainable there are other ways of keep-
ing cool. One method I especially corn•
mend, because 1 have practiced It my-
self with success, is to rise early and
get the hottest tolls of the day out . of
the way while It is still tool. The rest
time, In this boon to the housekeeper
Is the means for giving your family
that hot meal they crave at noon, and
yet of keeping cool. Your hay stove
will turn out smoking soup, moat and
vegetables at noon that you put In
there In the cool ireshnees of the morn-
ing. A blaze of sticks in the range will
heat the water for dishwashing, unless
you can procure it by lighting the
burners of your gas range or of stove.
This is one way of keeping cool, and
an admirable way It 1s, There are others.
I have spoken of simplifying living, Do
this on your own account and without
consulting your family. If they com-
ment uponany change you have made,
de not apologize for it, but state calmly
that you have decided upon this or that
because It was desirable or a novelty
you wished to introduce. If you take
the right tone about it there la a strong
probability that they will hall the lnno-
Vatlon as an Improvement. Don't give
them an opening to criticise.
For example: You have spoken Of the
hot meal In the middle of the day. If
you wish something not cooked In your
bay stove, try the expedient of a good
and have a light hand with meat, you
are benefiting them as well as making
your bills and your work a little lighter.
You help them to keep cool when you
withhold carbon -producing diet and en-
courage them to partake of articles
which cool the blood.
The habit of taking life coolly Is de-
sirable at all times, but especially so in
'summer. I wish I could preach to every
housekeeper I know that nothing is
gained by getting Into a flurry. When
You have informed the entire household
that you are rushed to death, have
flown about like a beheaded hen and up-
set the composure of eters one who
could not escape, do you find anything
more aocompllshed, anything more
nearly settled? Are you within a
thousand miles of keeping cool?
Study composure and calm when the
heated term 1s upon us. Plan your work
in advance, and try to do it tranquilly
and to keep yourself tranquil In mind res
well as In body. Very tow things In the
world make any real difference, after
all—at least, so far as work to concerned.
Try to bear this In mind and not to get
THE HOUSE
THERS'! EXCHANGE
THE well -told tale of the perpleg-
itlea the 10 -year-old housewife
has met in her efforts to set a
"good table" on an income of
$11 a week has touched a responsive
Chord in so many hearts, and called
forth 'such a wealth of aitecttonate
Coensel, that I am constrained to make
today's issue of 0.
Y tine Exchange
sort of symposium ter her benefit. The
Chief end 00 our Corner is muttlel.help-
lulnoae-,not one-sided advice or 00m -
plaint that falls still -born, . so far as
reel good to Writer or reader goes.
Our lettere to the youthful Inquirer are
,Our
all parte of our territory, "One
touch of nature makes the whole world
No. 1 is from the East:.
Having readof the housewife g w of
10 who has to make both ends meet
vn ill a week, I offer thecae 903300-
*1one:
Liver, tripe and kl..,ey make a n/co
change 111 the b111 of fare and are
cheap.. Skirt steals, at from 12 to
14 oents a pound, may be 1111ed with
brcadcrumba and tied in a ret' ter.
a Sunday roast. Two calves' hearty
et 8 or 10 cents apiece mny be stuffed
and: r ed Or bee heart,at
oaat a f
25 cont a shared and ro
a,mYbe �ffdadastad
end shoed when °aid to matte tyro
Meals itt least,
Ono pound of. Greek at 14 ante,
(shopped fine by the butcher, is "all.
moat," and se00oned to, taste (I use
onion and marjoram), triado Into balls
hied tried in some of the bacon fat
saved horn the brealtfastbacon,
goon farther than anything oleo I
knop' of In the bleat line. Frizzled
drled beef Mapes 0•• nice change.
4,eluiereeegetew eellet.'recipes le ether
Innes, bat this gems rather long a1-
a
20 the -other recipes are a»practical
and as clearly expressed as those you
have sent in. let ne hero them, by all
means. The chopped beef, as "Ram -
burg
3 Iain-
bur eall readyfor
gat steak," maybe had
seasoning at the butcher's, A common
fault 10 to servo It reeking with onion.
My cook puts very little onion juice
In. it, Refisoning"With side pepper and
herbs. Then: she rolls the cakes in line
crumbs, end leaves them oh: the ice for
an hour before frying thong In dripping.
When they are done, she aervea 1n a hot
platter, pouring over than a' brown
gravy made from soup -stock or from
left -ore
ra e
Br Vy from a roast. Treated
the
» they take am ggas respectabletab'
o
luncheon
dinnerdishful.
ay'
'A western housemother slaps forward,
In turn.
The l8 -year-old childw t .1 o lc'
as s for
cheap. and nourishing dishes,
Thismay help her ono round:
Get a, shank of pork, a liver of
a young pig and a Pound of barley.
Cul the liver and Meat into small
pieces. Cover with
water and cook
slowly 'until tender, Put no gall or
Other sea0oning in until It hoe belled
ton minutes. Take up with a per-
forated spoon and put Into .7011r
chopping tray. Wash the barley Red
Oak for an hour while the meat is
cooking, When you take up rho
meat, turn the soaked and drained
barley Into ,tho pot eontalning the
broth and simmer tender, I1 should
be a thick rough, Orate an Won,
and miners thy' �o of any Herb you
May like, , MedIn X with the (hopped
moat, If there le not enough liquor
to cover the barley, add water, and
etlr often to prevent sticking to the
sides of the pot.
When the meat and liver are
chopped fine stir Into the barley,
Mush in the pot, *Ix w,e11. ', 0
Tata makee a leg kettieful. If you ' 0
d0 not want so much, buy 11010 the
quantity of materials. It will not
' cost much if you get all. A pig's
Leer fe but 10 Dente; the meat will
be but 10 or 12 Dente more; an onion A
10 a penny, and barley 1s 5 conte a
pound.
Let the mush and meat get cold
and stiff; elfca, and fry 0p you
would fry browned hash. Serve
baked potatoes with it. and some
tweet relish or pl°k1e,
I am not "ha
M up" by any moans,
but I often ma
ft a make this dish for my
fatally. We 111te It very much, and
11 15 freed and nourlehinite
You hav0 deecribed something Bo like
the far-famed Philadelphia. scrapple as
to make our mouths water, It Is
better than that savory compound in
that It contains barley, which 1a more
palatable and more nourishing than
cornmeal.
One of our edlclent corps of Call -
tomtit housemothers inclo*cs under
cover to me a letter for the "child
wife," making inquiries bearing No
strongly and directly upon the subjeot
Which ooncerne most of us that I take
the re0poeslb111ty of publishing It
FAMILY MEALS FOR A
WEEK
SUNDAY
BR10AICF
ABT.
(holos,90rl11,a0n, d 000a!neaoaCd ben.
Joule$ calfel tongue, tomato eso2e.
ielad; brown- bread, cream cheese,
geach00 and crown, cake. Med tea ale
ausrq. DINN1nR,
Cream of 00paragu0 soup. brown frig.
0000° of chicken, boiled ripe, green cera
budding blaokbel•ry pie, break coffee,
AIONDA.Y
BREAT-VAST.
Frult, cereal and Dream bacon and
Preen
torn00000 `fried), tulle, tealt, toe
LUNCII.i'dON'. -
dI0o fait t. lettuce salad with F enol$pen ( ndwlnhea of graham bream
d
anti craam phoose.
b1'a4tl-aha-bmrrY rod-
ding With natio*. tole
DTNNDR,
Tomato ne'lmp green weepers stuffed
With minced 0(1101100 and rice (a tot1'
over), y°ung 01510510, :0102114021, 21nakle-
Borrie 00200 and (ogee.
TITESDA.V"
10R212AtCy'ABT,
Torun..., cereal hi!nd Dream, stn°lot, batted
1ad122, 2(lite ". 5;eflar too, and 000100.
LUNCHEON.
/treaded 9ard000,
thin brown bread
a
d
end butter onionsomo a Leet -ever
endive and' tead, mime »ingarbrbn�
and brarmala 0, tea.
DINNER,
Potato soup, ragout of veal endrit
o0as, tried eg0P ant• muffle of spinacesh. 20
oft -over). poacifee and etbam, °Saklo0,
leek colas.
"Yti3NESDA' '
BRtsAICFABT,
Melons, riot baled in milts. eaten with
cream, bacon aha fried mean, toast, tea
andc e. coffe
LUNOiT150N.
stew of veal 11roe
pearl
. ((a
left -over),
potatoes .20110d parsleyataer'saad Jnke,ape3te,
ro1105(00a(0n2d041o,noa1rNnaNl0100p aa 11a0(In00te00),
youngcm'rOts creamed; alga aher�
Rultdosaort, U1anC 0oteu,
Ty�IIII sliAle • 1
:
Orae 10i2heeeler' anti .roam ,bacon
broWn 1uelnn, toast, rile and puttee.
Lt)140)127014.
9aYOry Stow of bcof (0 left -ever), 20-
Mate Meat. baked bata2012, berries' and
Means, 4002,01,
DINN
IAR.
rifullIgate.wroy souP ren
.tlanb, green
peas, eggplant diced broa4tld.an4 bairnd
1
plum tart, brittle owner,
FRIDAY
13R.ElATtroABT,
Fruit, toward and cream, fried mimesis.
Potty o blscult0, teas*, tea and 002<00,
1UN000303,
Baked eggs, toasted crumpetss. leqttuce
RIM tomato anted crackers aim 'Medea,
cake and stowed 'fears, tea.
DINN1124.
Otani broth with vlo
nnod Br
eam
on
top. awry o lamb �a lee -reed
bananaseaten E tho derr boiled
rice. e0tl t°m0t66 pQaah 0iy-poly,Meek eorte°.
tATVRDAY
Fruit, cereal and oreem bacon and
eggs, mulling, toast. tea end 0o@ee.
LtlieC 112014
i1ltaddoolt rode, stuffed etatoos, roma*A
Nem,saadwiebeei 00 eta tenantsminood
1011.11 oihbn, 0100001,20 ea 100 and tea,
2)1NNtfa.
lelIOnn4 soup, mitten chops bilked an
casserole, suina<h, Ten tern. p0a0lOC and
(001400 with cake; back eerie°.
hero, and of sulking the young house-
keeper to answer It 1n the same way.
She 1s a representatl-•e seeker for the
"more excellent way" our California
correspondent is apparently quallded to
teach, and wo have a right to learn
with her,
e.
bear )2adtin—If you will send me
lull particulars he to rents and prlcee
00 provisions In your town, I could
advise you more Intelifg,ntly than
I can without knowing oe these and
coe other atters,
1m. Does' ymour-husbend take hie
luncheon to his Work with blm?
2. Does Ito ride or :walk to hie place
0! buslnesa?
' 8, Doesshave he himself?
4 D - washing'
o you do your r own w e g
arid ironing?
1. Do you know how to make his.,
cults andrles and .' to broad?
All these items meet be tatters Into
account in computing Weekly ex
panties.
I think '11 1s ehoaper tobuy bread
for twopeople than to Make It.
0. Do you cook with gas, or howl
What k 0 light you ?. kind f ht do d use—
g Y
gas oe lamps or electricity?
If you Wlll chewer these questions;
1 will lay out your money ter you for
two trealts, and send you reelpee for
h d i name. expense of
t a shoe 1 Mo. The 9x3 ris
all -w111 bo leas than $11 Per"Feelt,.
A &anediae'to-worker.Prefers b1021 -
iter 0(10010011
Would you favor mo by asking
Mass. to end her u4,)resa to 11201'
1 have Inatl7 metal recipes and Ideas
that Would 0ult her, (saving boon In
the same position. Aa Canadian
stamps are of no use U you, X in-
close a "dandy" .recipe for a lemon.
pie.
Soak a slice of crustlese stale bread
in one cup of cold Water. Other 1n -
gradients -are: 0110 cup of sugar, one
lemon, Juice and rind, two eggs. Put
the yolk In the pie and the beaten
white on the top. This 10 e+,Ough for
- a medium-sized pie, and 10 delicious,
Will Mrs 0. J, 4, send to me fo
the addresses of her would-be helpers?
And will Mrs. A. G." 'favor us with
more explicit directions for putting to-
gether the ingredients of the "dandy'
and delicious" lemon plc? What are we
to do with the soaked bread? Is the'
Water to go into the mixture? I con-
fess myself at a loss how to compound
the delicacy.
A well-wisher, from St. Taut, Minn,,
writes:
if the little lady will write to mss
through the Exchange, I shall be
glad to help her, as I have kept
house for thirty years, I have not
forgotten my earlier tribulations.
Ideas-andRecipes
I here 'otter do,vn some 'Ideas" and
recipe. wbtall you may and available for
the Bachangq:
1, Apple and other fruit pies run over
very, .ashy, and thus the best part of the
pie is 1001. To prevent thls, leave the
underoreet oetsnd,ng about throe-goartoo'
of an inch beyond the edge of the pie tin.
After you have put on the top crust, the
edge of tho lower le folded bark over the '•
upper and pressed down all around. By.
thio contrivance the plo retains all the
101.
1:,00When sheath begin to chow signs of
wear they should bo cut down tho 02112415,
and the ',tickle edges sewed together .with
a "whip scam": then hem the raw edges,.
What were the outer edges, being aeltedgo,
the overhand or whip seam will hardly'
show. Or they may bo joined on the ma-
chine, one edge bang laid over tho other:'
8. A new lease of life may be given t0
tablecloth. by cutting oft a couple of Inches
on one side ands an one'. end, then rehemming.
This brings all tho creases into 'different
place.,
4. A delicious berry' ahortaak0 may be
made by using a regular biscuit dough,
That 191 Two cups of neer, twotea-j
spoonfuls of baking powder and a pinch of,
salt, gift thoroughly together aha work;'"
la a tablespoonful each of lard and of.
butter .with the Angers, Wet with tnatk�
to -a s0ft dough. Now roll and cut wlthl
n cooky cutter. This makes six Inds-'
velure ehortnnitee Whin they are baked,
they am broken open and crushed berries
mixed with sugar and whipped creamput'
Within them and on top. Cover thorn with
whipped cream. end *lick a nut in the,
center of each on the cream.
6. A pretty -way of serving watermelon,
to to cut It. crosswise - In slices saint must
Inch In thickness. Then circles are out:
out of the rod "heart," ono large one toe
the center and several amaller to lay'
about the large, The whole is arranged
upon a fr0ehly washed grape leaf, Thl*S
avoids 0118 rMd, which le 0c mud, In the
way, and very little of the eatable part
of the melon Is wasted.
e When ono does not 221101 beadin a
g,
pnett way' to anis'; the tops 6f 'mor.
Y t0
googlies 0lghtgawn0 eta Is to sew the
Insertion on the top of the garment—flat,
Tion the ribbon mny be run under the 10 -
airtime •
?, 0. simple and excellent wee 0f melting,
plain cake is 10 aubotituto orange juice foe,
.milk or water, other juices may be aped
lir late manner.
Thank you for the "perfect hunt
bar" of helpful ideas, May I ails al
ueatlo ? In cubo 1
*thee a n t tufingt
fruit juice tar milk, to thorn not need
Of adding soda to neutralize the In-
creased acid In the batter? 1011001111'
fear that It Would make ,the cake.
heavy. And would not a cupful of
orange juice Increase the OOt of the juice Inrr ase then at of the;
oaks unra0Bo2Rbly? It evet114 talco`
tour orangeo OC medium else 10 Mako
a half pint of the liquid substitute.
Lot us hear from you 0g4lh On thia
and upon other matters ''hertalnIltlr :td,
the common good,