1

C5 PL02r E c3 i t?

THE'F THE ALL HOUSEHOLD1 1 ' r

PRACTICAL EFFICIENCY DEMONSTRATEDUSE. ECONOMY IN

curely. A four-compartm- cookermay hold a four-cour- se dinner amplefor a company dinner and all preparedhours beforehand wiHJkut the slightest

short-cak- e is made with honey. Blendtogether half 'a cupful each of honeyand sugar with two tablespoonfuls ofwater. Heat over the fire until it formsa thread. Remove, and stir in thestiffly-whipp- ed white of an egg. Beatconstantly until the mixture cools, whenit will be soft and thick like cream.Spread between layers of the cake antffrost the top.Honey Cakes

In making cakes honey takes theplace of a part of the sugar. To a cup-ful of flour, use two tablespoonfuls ofsugar and three of honey, the cakesotherwise being made after the usualrecipes. Spice cake has a deliciousflavor and "stickiness," the same aswhen using molasses. In sponge cakeuse two-thir- ds of a cupful of honey,one cupful of flour and three eggs. Beatthe yolks and honey together, add theflour and four tablespoonfuls of coldwater. Mix well, then fold in lightlythe stiffly-whipp- ed whites of the eggs.Add lemon or vanilla flavoring. Bake ina quick oven.

Luncheon SandwichesLuncheon sandwiches are very ap-

petizing made with one side of thebread spread with thick honey that willnot run readily or ooze out on theedges. On the other piece of breadspread butter beaten to a cream. Chil-dren are especially fond of these sand-wich- es

in their school lunches. Theyare also well suited to serve with after- - ;

noon tea or coffee. For the latter, cut '

te sandwiches in fancy shapes withtin cutters.Honey Omelet

For an omelet, honey is tmexcefleAMake a plain omelet mixture, usingwater in place of milk, as it makes anomelet more tender. When the omeletis cooked, pour over a fine stream ofhoney and serve at once. Make griddle

parts vinegar to one of water. Coverthe crock with two thicknesses of brownpaper, tying it down closely. Prick afew holes in center of the paper. Bakein a very slow oven for four or fivehours.

White StockThe important thing to remember is

that white stock must keep the colorwhich gives it its name. It is in a wayan indication of its delicacy, and if itis darkened it loses that which dis-tinguishes it from the heavier beef stock.The meats to be used for a foundationfor the white soups are chicken andveal, and, as they have not the keepingqualities of beef, it is not advisable tomake this stock in large quantities.

Keep in mind the principles of yourfirst stock making: that it is a systemof extracting, that all bones should becracked, and the whole submitted to along simmering process. To seasonthis more delicate stock use, for twopounds of meat and two quarts ofwater, one-ha- lf teaspoonful of whitepepper, one teaspoonful of salt, one tea-spoonf-

of celery salt and an onion.

Chicken BrothTo make a thin chicken broth from

this stock heat it, season to taste andadd rice or barley in the proportionsgiven for beef soup. A little variatioris sometimes made by adding choppedchicken to a quart of the stock.

This stock serves as a basis for thrmany vegeable cream soups which aremade with milk, one of the most deli-cious being cream of asparagus.

Cream of AsparagusCut the tops from one bunch of as--

'- aw

AVTNQ passed its experimcnt.ilH stage, tireless cooking is some-thing which should be reckoned with bv every house- -

keeperThis magical box will solve the do-

mestic(to

service problem in many homes,and even the trained maid will hail itwith joy. It is no respecter of persons,as it produces as satisfying meals forthe woman who earns her living by the j

day as it does for the teacher, the stu-dent,

j

or woman of leisure.While the cooker does many wonder-

ful and unexpected things, it will notgenerate its own heat. This must besupplied in abundance from othersource?, and this heat, retained, givesthe process of slow, continuous cookingwhich has been pronounced by authori-ties as the ideal manner of cooking.This process gives the least margin formistakes and the nutriment and flavorof the food is retained.

Yalue of the CookerIn the past year the number of tireless

cookers put on the market is astonish-ing. From the cumbersome "hay-box- "

has grown the attractive appearingcooker that can be placed in the dining-roo-

if necessary, without detractingfrom the furnishings.

It is a veritable godmother for thewoman "in large cities who pays an ex-

orbitant price for a hall bedroom andperhaps on that account stints herselfin nutritious food. A abox takes up very little space even ina hall bedroom. After heating a cereal,popping it into the cooker, the recepta-cle can be pushed under the bed, out of ofsight, until morning, when lo and be-

hold ! the owner can take the nutritious,hot breakfast from the cooker withoutloss of time, as is necessary when pre-paring meals over the gas je, gas plateor alcohol lamp.

All the long, costly operations neces-sary in stewing, steaming and broilingare cut down to just the necessary timeto bring the food's to be served to thepoint where they are thoroughly heated.In this way gas or coal bills are modi-fied, the house is free from odor orsteam and the time spent watching thefoods used to tidy up the rooms or doother necessary work.

IbHBM of Odor

The corned beef and cabbage dinner isbecomes a delight, as no suspicion ofodor escapes into the room, and bycooking the vegetables without a coverwhen getting them heated for thecooker, the odor is lessened more thanone-hal-f. It seems almost incrediblethat onions can be cooking in one com-partment, while a dainty dessert is be-

ing prepared in another without theslightest possibility of the mingling offlavors. But such is the case neverthe-les- s.

toThe cooker is a priceless boon to the

housekeeper during the summer months,especially to the one whose family de-

mands hearty, hot food summer andwinter, and in this instance it becomesan able assistant to the farmer's wife.

A disorderly kitchen full of steam,

.

CHOCOLATE CAKE WITHmoke and food odors can be trans-

formed into an attractive room, andleave the housekeeper's mind and bodyfree from worry, giving her periods ofrest in which she can recuperate and befresh to complete the self-cooki-ng meal.The Surraay dinner is cooking while she' is at church and she can listen in peace

WIS A'

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the sermon, as there is no dangerof the dinner being dried up or burnedto a crisp. During the rush of fieldwork, the cooker, filled with its load ofmeat, vegetables and coffee, is trans- -ferred to the scene of action early inthe morning and the men served theirdinnctv whiic resting beneath someshady tree. Especially is this desirablewhen the field is a mile or two from thehouse and a walk in the het sun isdreaded by the "hands."

Cooker in the ArmyA basket packed with the dishes can

accompany the cooker and the men waitupon themselves. This is not a theorybut actual fact, as last summer it wasput into practical test. The heavy noonmeal out of the way, the farmer's wifecan take part or all of that time to eitherrest or do other needful work, in theline of sewing and mending, before sup-per time arrives. Serving large fami-lies in this manner has been successfullydemonstrated by the United StatesArmy, and certainly soldiers work ashard and eat as heartily as hands inthe harvest field.

But what about the city or townhousewife who does not have to earnher own living? She, too, will find it

boon. With the rush of philanthro-pies and charities that these days fairlydeluge this class of women and gener-ally have them at their wit's end most

the time to find the time to fulfil allthe demands upon them, the tirelesscooker lifts the load of anxiety from hershoulders. She can prepare her din-ner, thoroughly heat it and pop it intothe cooker, then shop, visit or do char-ity work until fifteen . minutes of din-ner time, when she removes the food,piping hot, puts on the finishing touchesand has a meal well cooked, served ontime and accomplished without remov-ing her dainty gown if she so desires.

Proportioning TimsWhere several kinds of vegetables or

meats are to be cooked, which requiredifferent lengths of time in which theywill become tender, those requiring thelonger time are put over first; when it

time for the others to be put in,the kettle is taken from the cooker andthese vegetables or meats are heatedthoroughly on coal or gas range justas the first lot were, and then all put inthe tireless. Every time anything isadded to the kettle it must first be thor-oughly heated before being put into thecooker. In this way one will find eachkind of vegetable or meat thoroughlycooked when it is meal time.

This may read like a very fussy wayget a meal, but it requires very little

time and no watching after once putinto the cooker, and as vegetables take,,from one to several hours to becomethoroughly --cooked, the tireless methodleaves many hours which otherwisewould have to be spent in the kitchenwatching to see that .they did not burn

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PINEAPPLE GARNISH

or boil dry. Of course the housewifecan put some things over and remainfrom home all day, but with others shecannot. She will have to plan her mealsaccordingly.

Economy in UseFor the woman in humble circum- -

over the left-fro- nt side-gor- e. The placket-clo-

sing is made at this seam. Theright and left side-fro- nt gores are cutalike, except that the gore for the leftside is about one inch wider than thegore for the right side.

Judging the Side BalanceFor convenience, a pattern portion is

provided for each of the gores, but oneonly is to be cut of each. The center-fro- nt

is indicated on he front gore bya line of perforations, which, in cutting,must follow a straight, lengthwise threadof the fabric. Always mark the center-fro-nt

line on a skirt with a visible lineof thread of some contrasting color, ta-king long basting stitches. Almosteveryone has some unevenness of hips,requiring the skirt to be raised a. trifleat the waist-lin- e on either one side orthe other. The thread-lin- e at the center-

-front shows very quickly which sideneeds to be raised and hjw much. Whenthe center-markin-g line nangs perfectlystraight from waist to hem-edg- e, thenyou know that the side balance is cor-rect.

The waist is in three portions onlythe back and the right and left-front- s.

The right-fro- nt laps over the left, incorrespondence with the skirt, but isshaped to give some variety to the closing-

-line. A line of perforations indi-cates the center-fro- nt on the waist-fro- nt

pattern, and the left-fro- nt portion of thewaist should be cut without the over-lapping shaped edge, but three-eigh- ts

of an inch must be allowed beyond thecenter-fro-nt line, to which to seam theunder-farin- g of the left-fron- t. Whenyou are ready to apply this facing afterthe waist has hechi fitted, you may sim-pl- y

face the edge with a straight strip,about an inch and one-ha- lf wide.

I'c .vill tb?:i be necessary to stay the

stances it is a money saver, for cheapmeats become expensive when longcooking is necessary to make them pal- -atable and digestible. In the cooker thecheapest, toughest meats become as ten- -der as spring chicken, and with the expense of a fraction of a cent. A beefheart makes a satisfying meal whenproperly cooked with vegetables. Whencooked by gas or coal it costs seventimes its price in fuel before it becomesfit to eat. With the fireless cooker ittakes just one-ha- lf hour to simmer, thenplaced in the cooker for ten hours be-

comes a tender piece of. meat accom-panied with delicious broth that can beutilized for its gravy.

Do not think for an instant that care-lessness in dealing with a cooker willresult in success any more than with. arange.

Utensils NecessaryTightly covered kettles are a neces-

sity to prevent the steam from escapingafter the contents have become boilinghot, for it is absolutely necessary thatthe foods should be made boiling hotto their very centers, the kettles filledwith steam, the covers put on and fas-tened down at this time and removedto the cooker immediately. The box lidmust be closed down, fastened securelyand not opened until the food is done.When it does become necessary to lookat any food, the kettle must be againput on the range and brought againto the boiling point and not left in thecooker, for when the cold outside airstrikes the food it will gradually becomecold and not finish cooking.

Exact directions regarding time nec-essary for cooking cannot be given.

tables act only as guides; somefoods require more; and where meatsare tender, vegetables young and fresh,these all require less time than whenmeat is tough and vegetables old.Fruits, either sweet or sour, yieldunder the influence of heat more or less

Hmd Qvrfcero f

PeeLI--

readily, so common-sens- e and care mustbe exercised.

Testing the CookerSome cookers are better packed than

others and retain the heat better. Asafe guide is to bring a kettle of waterto a furious" boil ; cover it tightly andplace in the cooker. If at the end oftwelve hours it is still hot you may placefaith in the cooker to do its work.

Small quantities of foods or liquidswill not keep hot ten hours. In suchcases the small amount must be putinto a small jar, can or pail, and whilescalding hot set into the larger firelesscooking kettle, which must also havein it boiling hot water. The larger thebody of heat the longer it will remainhot. It is essential to keep always inmind that half-heate- d, carelessly packedkettles and pails will result in failure.

Within the past year the oven at-

tachment has been added to the manu-factured cookers. It is. sometimes placedat the back, and again others have thesimple addition of two soapstone grid-dles, which are placed on one of thecompartments, made purposely for ba-king. One hot griddle is placed onthe bottom of the hole, and after thefood kettle is rested on this the otheris placed on top.

Preparing a Four-Cours- e Mea"

The purchased cooker consists of aneatly finished box in varying sizes,packed with substances to retain theheat and lined with tin. Over each com-partment is fitted a cushion, which aidsto concentrate the heat, and then ahinged lid clamps down over this se- -

buttons when you sew them on. A bet-ter way is to lap the right-fro- nt overthe left, with the center-fro- nt mark onboth even, and trace on . the left-fro- nt

the outline edge of the right : then makethe facing in that shape. Finish it aseam smaller, that the overlapping rightside may conceal, the stitching that holdsthe inner edge of the facing to the waist.

Facinff the Overlap

From the neck to the diagonal upperline of the overlap, the facing is cutstraight and but one inch wide. On theright-fron- t, a facing exactly the shapeof the overlap, and wide enough toreach a seam's width past the center-fro-nt

line, is stitched to the front, theright sides of the fabric of front andfacing together. After the edge-sea- m isstitched turn under the facing andstitch the edges. The buttonholes areto be worked in this side. The positionof the buttons is determined by againlanping the right-fro- nt over the ieft,with the center-fro- nt lines even, andmarking, with a pin, through each but-tonhole about one-four- th of an inch fromits front edge. The matter of facingsand buttonholes really comes a littlelater in the work, after the tucks aremade and the seams finished.

Arranging the Tucks

The perforations that mark the sew-ing lines of the tucks should be markedon the material with pencil, chalk or pin,when it is cut and before the patternis removed. Go over these marks withtailors' tacks, then cut the threads andseparate the pieces. Stitch the shoulder--

seams before stitching the tucks,but if you are not certain about the fit

! of the waist, whether it will need anyalteration at the shoulder-hn- e, it will besafer to baste both, and in this case itwill simplify the work to baste the tucksfirst. Bring together the matching tail-ors' tacks and baste along the sewing-lin- e

they indicate. Prepare the belt.(This, too, is trimmed away on the left

favorites, a kidney pasty being a specialtreat to a Cornishman.

Those in the old country who cannotafford meat and there are many suchpeople use leeks as a substitute ; "licks,"as they call them, and this is called a"licky pasty."

SCORED WITH HOT POKER

The recipe for Cornish pasties generally used is as follows : Make a pastrynot so rich as pie-cru- st. Roll out inpieces to the size of a small tea-plat- e,

one-quart- er of an inch in thickness.Have ready one pound of fresh roundsteak and half a pound of pork steakcut into small cubes, half a dozenmedium-size- d potatoes, one large onionand one small turnip. Cut these up fineand mix meat and vegetables together.Season well with salt and pepper, andput a good-size- d cupful on each piece ofrolled-o- ut pastry. The meat and vege-tables are placed on one side of thepastry and the other lapped over it. TheCornish have a deft little way of closingit up and crimping the edge that anovice cannot seem to learn. Bake ina moderate oven one hour and a half.

These pasties may be filled with applesinstead of meat and vegetables, andeaten in place of the Yankee pie. Hereare several morechoice Cornish recipes :

Saffron CakeMake a small sponge as for bread,

using one and a half yeast cakes. Whenlight, take two quarts of sifted flour,two cupfuls of shortening, half butter,two and a half cupfuls of sugar. aquarter of an ounce of saffron whichhas been steeped in a cupful of waterfor half an hour, and mix well with thesponge. Then add three cupfuls of cur-rants, two cupfuls of finely-chopp- ed cit-

ron, one tablespoonful of salt, half agrated nutmeg, and one tablespoonful oflemon extract. Let it rise like bread,and bake in two loaves.

r mm ti oca-i- a or ueTM5wro wam

Let milk stand twenty-fou-r hours inwinter, twelve hours in summer. Set iton the stove till almost at the boilingpoint. It must not bubble, but shouldshow wrinkles on the surface and lookthick. The slower it is done, the firmerit will be. On the following day skimit by folding, over and over in smallrolls, then set it on the ice to chill.This is also known as clotted cream.

Cornlsli Vesetatle StewOne pint of green or butter beans cut

in small pieces, one pint of green peas,three small potatoes and two small car-rots. Cook all together for three-quarte- rs

of an hour in enough water tocover. Add one teaspoonful of butter,and salt and pepper' to! taste. Beforetaking from the stove add half a cup-ful of milk or cream in which a tea-spoonful of flour has been made smooth.Boil for several minutes and serve.

Marinated FishTake two pounds of speckled trout or

white fish, and cut up in medium-size- d

pieces. Put into an earthen crock, addsalt, pepper and a pinch of ground cin-namon and cloves. On top of fish putfive bay leaves, and cover with vinegarand water in the proportion of three

the neck edge), with the right sides ofthe material of both face-to-fac- e. Afterstitching, turn the collar and its facing,and make one or two rows of machine-stitchin- g

around the turned edge. Nowbaste the collar into the top of the collar-

-band, in the same manner that thewaist was basted between the two beltportions the collar-ban- d on one sideof the neck-edg- e of the collar, the collar-ba-

nd-facing on the other side.Match the notches in the band to thosein the collar.

Stitch this seam, continuing the stitch-ing along on the ends of the band thatextend beyond the collar, to provide thenecessary lap at the centen-front- . Bastethe lower edge of the collar-ban- d to theneck-edg- e of the waist. Turn under aseam on the lower edge of the collar-band-faci- ng

and baste it to the waistneck. From the outside of the waist,make a row of stitching entirely aroundthe collar-ban- d. Work a buttonholein each end for a stud or collar button.

Finishing the EklrtBaste a tuck at the left side of the

front breadth of the skirt and, atplacket-opening-dept- h, make a slashinto the seam-edg- e and turn the seamunder, making the tuck into a hem, thedepth of the placket. Face the corre-sponding edge of the left-fro- nt side-gor- e.

Stitch the seams of the skirt andat the back make a plait at each side ofthe center-bac- k seam, according to theperforations and the directions on thepattern label. Baste the upper edge ofthe skirt to the lower edge of the belt.Be careful to have the center-fro- nt andcenter-bac- k of both even.

The left-han- d end of the belt will ex-tend beyond the edge of the left-fro- nt

side-go- re because it is attached to thewaist as far as the center-fron- t. Tryon the dress and note the fitting of theskirt. The belt is supposed to dip a lit-

tle at the center-fron- t, the perforationson its pattern marking the actual waist-line. If the skirt requires any altera-tion, make it; if not, stitch the seams.

danger of its spoiling.Soup is cooked in the first compart

ment, meat in the second, vegetables in

v f V

BONED STUEFED HAM

the third and the dessert in the fourth.This latter can be a brick of ice crfeam,which will keep frozen several hours,for the same principle on which thecooker is built to retain the heat it willalso retain the cold and keep out thewarm air.

The housekeeper must learn to use thefireless cooker just as she must "get onfamiliar terms with a new sewing-machi- ne

and its attachments, or a newrange.

To economize the time is one thingshe must learn, and this will come byexperience. By placing the porridge or

cerealfor breakfast in the cooker atnight 'it will be thoroughly done forbreakfast. After removing it, the meatfor the night dinner can be placed overor the stew for luncheon made ready inanother compartment. It is unexcelledfor cooking fruit for jams and jelliesbefore the sugar is added, and also forcookiner tomatoes . for catsuok and. chili.;auce. As there is no evaporation thismust be taken into consideration whencooking foods.

Popcorn placed in the 'kettles as soonas popped and tightly covered will re-

main crisp for days. Bread do: h canbe raise in it without fear of chiding.

It is an Aladdin's lamp to the nurseon duty, as she can serve herself a hotmeal at any time of the day or nightwithout leaving: the patient's room. Itbrines within reach nf the moderate salaried family the ability to serve manyof the dried vegetables, such as lentils,beans, peas, corn and dried fruits, thathave been eliminated in many instancesbecause of the expense attached to theircooking.

COENISH COOKEST

The majority of Cornishmen eat fivemeals a day, sometimes six, and thepasties for which they are famous areneither so rich nor so light as those ofAmerican cooks ; but Cornish people arenoted for their pink and white com-plexions, and are pictures of health.

Some of the old Cornish make theirpastry of suet instead of lard, and Ihave eaten it made of mashed potatoesrubbed into the flour with lard. Beef,chicken and kidney pasties are prime

end, leaving the right longer, to lap overat the left-han- d closing.)

Baste the under-ar- m and shoulder-seam- s,

gather the lOwcr edge of thewaist at the center-bac- k, between the

s and on each front portion, fromthe points indicated on the pattern byperforations. Baste the belt to thewaist, with the three notches in the edgeof the belt matching the three notchesin the front portions. Try on the waist.Pin the center-fro- nt lines together andnote any needed alteration. If theshoulder-seam- s require change (if thefigure is a little short-waisji- ed the waistmay require to be drawn up a little atthe shoulders), pin the new seam verycarefully.

Pitting the Shoulders

Take off the waist and mark the newshoulder-sea- m line on both the frontand back portions. Open the basting ofthe tucks far enough down to permitsewing a new shoulder-sea- The tuckextends across the shoulder, after theseam is made, and if you look at theshoulder-edge- s of the pattern you willsee that the line across the tucks is alittle irregular not absolutely straight.

Be careful to preserve a similar linein the hew scam, indicated by the care-ful pinning and tracing of the newshoulder-sea- m. This shaping gives thenecessary spring to the fold-edg- e ofthe tuck, where it crosses the shoulder,and prevents its drawing or binding.Stitch the shoulder-seam- s, then stitchthe tucks. Cut a lining for the beltfrom some strong lining material or un-bleached muslin. Baste it to the seamjoining the waist to the belt, placing thebelt-linin- g against the waist, so thewaist edges are between the edge of thebelt and its lining.

The Dutch Collar

If the Dutch collar is to be used, cuttwo portions of both the collar andthe collar-ban- d. Seam the outside edgesof tlvcoha1" together (do not stitch on

::;.:y.y :.v.v.;wWWv:'

" r.

VEAL CROQUETTES

paragus and boil twenty minutes insalted water. Take a pint of the whitestock and add the rest of the asparaguscut in small pieces, and boil the samelength of time. Also put to heat in thedouble boiler a pint of milk. Shave onesmall onion into a saucepan containinra heaping- - tablespoonful of b""r, r 1

cook it carefully but do not allow it toburn. Skim the asparagus out of thestock and add to the contents of thesaucepan. Stir until the vegetables arewell mixed, and add to them a table-spoonful of four. When this is cookedand smoothed into the other ingredients,put the mixture into the stock and let itboil for twenty minutes. If you havetimed yourself rightly the milk willnow be heated in the double boiler.Rub the stock and its flavoring vege-tables through a sieve into the milk, andseason to taste. At the last moment be-

fore serving, the asparagus tops may beadded.

Are you sighing because for want ofasparagus you may not try this soup atonce? If so, I do not blame you, buton the other hand I could not refrainfrom telling you about it, for withoutit, to my mind no chapter on soups withstock would "be complete.

HONEY IN COOKERY

Honey can be used in many differentways. A nice relish for breakfast ismade by dipping half slices of stale breadin a honey mixture made of a cupful ofmilk, one egg beaten as for custard, apinch of. salt and two tablespoonfuls ofhoney. After dipping, brown quickly onboth sides, using ham or bacon fat tofry in. Serve with honey or butter.

A delicious filling for layer cake or

Turn under a seam on the free edge ofthe belt facing, baste it in place andmake a row of stitching (from the out-side) completely around the belt, in thesame manner as on the collar-ban- d.

Work button holes on the left side of

KITCHENshould be peeled as

POTATOES Turnips mustthicker, taking as a

guide the line that appears justinside the skin. Carrots, parsnips andsalsify should be scraped. Sweet po-

tatoes and beets are boiled in theirskins.

If a range has become red from over-heating or, rust, before applying stoveblacking rub the surface well with vine-gar, allowing it to dry. Blacken whenthe stove is slightly warm, not hot

When buying fowls for fricassee,never allow the butcher to splinter thebones by chopping with the cleaver.Ask him to remove the sinews fromthe legs, and cut through the joints.

If meat, when cooking, has to beturned, be careful never to pierce it witha fork. Boiled or stewed meats shouldbe seasoned when cooking. Broiledand fried meat should be salted andseasoned after removing from the fire.

Corned beef, ham or any salted meatshould be put in cold or lukewarmwater. Fresh meat should be immersedin rapidly boiling water to prevent lossof juices. Allow both kinds to boilquickly at first, removing any scumthat rises, then push to back part ofstove to simmer, allowing thirty min-utes to the pound for cornea beef,eighteen to twenty minutes for hamand mutton. Boiled meat should al-ways be left in its own liquor to cool.

Peas and beans should never beswimming in water. They should becooked with as little liquid as possibleto retain flavor of the vegetables, but

WITH KIDNEY SAUCE

cakes in the usual way, and as each oneleaves the griddle spread with honeyand fold over like an omelet

Besides these few hints given for theuse of honey for table use, there areendless other ways to prepare it mappetizing forms, such as m cookies.Ginger snaps,v tea cakes, love cakes,many kinds of candies, honey fudge,popcorn balls and others.Food Value of Honey

Honey has medicinal qualities also.It is often used with great benefit inthroat and lung troubles. Taken in placeof cod-liv- er oil it is as beneficial. Oc-

casionally there is a person with whomhoney does not agree; but all childrenwho have healthy appetites prefer it tobutter. Taken as a stimulant, its effectis equal to that of wine, without its in-

jurious effectsWhite clover honey is by far the

finest flavor of any that is produced.There is quite a range of flavors be-

tween that of white clover and the cloy-ing sweetness of buckwheat, and onecan develop his own taste between theseseveral varieties as they are tried andtested. It is a very rare occurrenceindeed that the bees ever sip nectar froma plant or flower that is poisonous.

Georgia Sweet Potato PuddingWash and boil soft two pounds of sweet

potatoes, mash while warm, and add onecupful of butter; beat until light incolor. Beat light five eggs, add one cup-ful of sugar and stir into the mixture.Add pinch of ground cinnamon, fourthof a grated nutmeg, one pint of creamand the grated peel of a lemon. Mixand bake in a quick oven. Serve withpudding sauce.

the front-gor- e and sew buttons on theleft-fro- nt side-gor- e. The fastening ofboth waist and skirt may be made withhooks and eyes, and buttons and simu-lated button holes sewed on the over-lapping edges.

WISDOMmust be constantly watched to preventburning.

There is no reason why the disagree-able odors of boiling cabbage and cauli-flower should fill the house. Have thewater boiling rapidly, and plenty of it,in an uncovered kettle. Cut the cab-bage and cauliflower in pieces, put in alittle at a time to prevent the waterfrom cooling, and with a fork push itunder the water every few minutes. Inthis way cabbage should cook in twenty-fiv- e

minutes.Before it is ready for the oven, bread

should rise to twice its original size.Therefore, do not put in more thantenough to half fill the pans, or theloaves may be an ugly shape and therising dough may overflow into theoven.

When frying in deep fat, never puttoo much food in your frying-bask- ct

at once, or the heat of the fat will bereduced, and the outer surface of thefood, instead of being crisp and dry,will absorb the fat, lose flavor or juiceand become greasy and indigestible.

When boiling beets, peas, squash,corn or turnips a little sugar in thewater will improve them.

A skilful cook attributes her famedsuccess in making delicious mayonnaiseto the fact that she always adds a fewdrops of onion juice.

Salt mackerel should be soaked overnight with the skin side up. Change thewater the last thing before going to bedand again upon rising. Salt fish should-b-

broiled.

MAKING A HOUSEw DRESSPractical Directions for the Fashioning of this Garment

HOUSE DRESS that is sim-pleA yet not commonplace iscertain of instant favor. Muchto be preferred to a shirt-

waist and skirt is the dress that com-bines waist and skirt into one garmentby a uniting belt. There is the sim-plicity, both in making and laundering,of a wrapper, with the smart trimnessof a dress. Two or three good dressesand a couple of all-ov- er aprons willequip the housewife with' most suitablemorning wear and find her always pre-pared to see or be seen by anyone. Theall-ov- er apron is a great labor-save- r,

protecting the dress in dish-washi- ng orany work where water splashes or dustfli'.s, so that the two practically consti-tute a kitchen regalia. Any washablematerial is suitable. Danish cloth willbe a good selection for winter, if youdo not want to wear cotton print all theyear round. Gingham, percale or anyof the printed wash fabrics may be usedfor summer.

Ouastity RequiredOf material 36 inches wide 64 yards

re required to cut the dress in mediumsize. In cutting from material 36 incheswide, two gores may be cut from onewidth of the goodt.. Select a material;vhich has no decided pat-tern and double it by laying tj two cutends together. Spread it out smoothlyon the cutting tabic and pin the patternon. Place the wide erid of one gore andthe narrow end of the other toward therut ends of the cioth.

e back and side-bac- k gore;; aic cuttt one time (two of each) in this way.There are seven jfores in this skirttwo b-c-

ks, two side-back- s, two side-frcp- ts

and one front. At the left sideof the front gore, allowance of materials mr.de for a Jecglhwisc tuck, that lisz