THANKSGIVING MENUS AND RECIPES

AMERICAN COOKERY

FORMERLY

THE BOSTON COOKING-SCHOOL MAGAZINE

OF·CULINARY·SCIENCE AND DOMESTIC·ECONOMICS

 NOVEMBER, 1921 VOL. XXVI No. 4

[Illustration]

[Illustration: _Painted by Edw. V. Brewer for Cream of Wheat Co. _ _Copyright by Cream of Wheat Co. _

HIS BODYGUARD]

 Do You Realize That Success in Baking Depends Upon The Leavener?

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 RUMFORD THE WHOLESOME BAKING POWDER

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RUMFORD contains the phosphate necessary to the building of the bodilytissues, so essential to children. 

[Illustration]

 Many helpful suggestions are contained in Janet McKenzie Hill's famous book "The Rumford Way of Cookery and Household Economy"-- sent free. 

 RUMFORD COMPANY Dept. 19 Providence, R. I. 

[Illustration]

Buy Advertised Goods--Do not accept substitutes

AMERICAN COOKERY

 =Vol. XXVI= =NOVEMBER, 1921= =No. 4=

 =CONTENTS FOR NOVEMBER= PAGE

 WINDOWS AND THEIR FITMENTS. Ill. Mary Ann Wheelwright 251

 THE TINY HOUSE. Ill. Ruth Merton 255

 YOU'RE NOT SUPPOSED TO, JIMMIE Eva J. DeMarsh 258

 SOMEBODY'S CAT Ida R. Fargo 260

 HOMING-IT IN AN APARTMENT Ernest L. Thurston 263

 TO EXPRESS PERSONALITY Dana Girrioer 265

 EDITORIALS 270

 SEASONABLE-AND-TESTED RECIPES (Illustrated with halftone engravings of prepared dishes) Janet M. Hill and Mary D. Chambers 273

 MENUS FOR WEEK IN NOVEMBER 282

 MENUS FOR THANKSGIVING DINNERS 283

 CONCERNING BREAKFASTS Alice E. Whitaker 284

 SOME RECIPES FOR PREPARING POULTRY Kurt Heppe 286

 POLLY'S THANKSGIVING PARTY Ella Shannon Bowles 290

 HOME IDEAS AND ECONOMIES:--Vegetable Tarts and Pies--New Ways of Using Milk--Old New England Sweetmeats 292

 QUERIES AND ANSWERS 295

 THE SILVER LINING 310

 =$1. 50 A YEAR= =Published Ten Times a Year= =15c A Copy= Foreign postage 40c additional Entered at Boston post-office as second-class matter Copyright 1921, by =THE BOSTON COOKING-SCHOOL MAGAZINE CO. = =Pope Bldg. , 221 Columbus Ave. , Boston 17, Mass. =

Please Renew on Receipt of Colored Blank Enclosed for that Purpose

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[Illustration: _"When it rains--it pours"_]

_Discover it for yourself_

To read about the virtues of Morton Salt isn't half so pleasant asfinding them out for yourself. 

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You'll like its distinct bracing flavor too. Better keep a couple ofpackages always handy. 

MORTON SALT COMPANY, CHICAGO

_"The Salt of the Earth"_

[Illustration]

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=INDEX FOR NOVEMBER=

 PAGE Concerning Breakfasts 284 Editorials 270 Home Ideas and Economies 292 Homing-It in an Apartment 263 Menus 282, 283 Polly's Thanksgiving Party 290 Silver Lining, The 310 Some Recipes for Preparing Poultry 286 Somebody's Cat 260 Tiny House, The 255 To Express Personality 265 Windows and Their Fitments 251 You're not Supposed to, Jimmie 258

=SEASONABLE-AND-TESTED RECIPES=

 Beef, Rib Roast of, with Yorkshire Pudding. Ill. 277 Boudin Blanc 281 Bread, Stirred Brown 280 Brother Jonathan 275 Cake, Pyramid Birthday 280 Cake, Thanksgiving Corn. Ill. 277 Chicken, Guinea. Ill. 276 Cookies, Pilgrim. Ill. 279 Cucumbers and Tomatoes, Sautéed 281 Cutlets, Marinated 276 Fanchonettes, Pumpkin. Ill. 279 Frappé, Sweet Cider. Ill. 278 Fruit, Suprême 299 Garnish for Roast Turkey 274 Jelly, Apple Mint, for Roast Lamb 276 Pancakes, Swedish, with Aigre-Doux Sauce 280 Parsnips, Dry Deviled 278 Pie, Fig-and-Cranberry 278 Potage Parmentier 273 Pudding, King's, with Apple Sauce 278 Pudding, Thanksgiving 277 Pudding, Yorkshire 277 Punch, Coffee Fruit 278 Purée, Oyster-and-Onion 274 Salad, New England. Ill. 275 Salmon à la Creole 275 Sauce, Aigre-Doux 280 Sausages, Potato-and-Peanut 273 Steak, Skirt, with Raisin Sauce 281 Stuffing for Roast Turkey 274 Succotash, Plymouth. Ill. 275 Tart, Cranberry, with Cranberry Filling. Ill. 279 Turkey, Roast. Ill. 274

=QUERIES AND ANSWERS=

 Cake Baking, Temperature for 298 Chicken, To Roast 295 Corn and Potatoes, To boil 295 Fish, To broil 298 Gingerbread, Soft 298 Ice Cream, Classes of 300 Icing, Caramel 295 Pie, Deep-Dish Apple 298 Pies, Lemon, Why Watery 296 Pimientoes, Canned 300 Pineapple, Spiced 295 Potatoes, Crisp Fried 296 Sauce, Cream 298 Sauce, Tartare 296 Table Service, Instructions on 296

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=THE BOSTON COOKING-SCHOOL COOK BOOK=

=By FANNIE MERRITT FARMER=

In addition to its fund of general information, this latest editioncontains 2, 117 recipes, all of which have been tested at Miss Farmer'sBoston Cooking School, together with additional chapters on theCold-Pack Method of Canning, on the Drying of Fruits and Vegetables, andon Food Values. 

This volume also contains the correct proportions of food, tables ofmeasurements and weights, time-tables for cooking, menus, hints to younghousekeepers. 

=_"Good Housekeeping" Magazine says:_=

"'The Boston Cooking-School Cook Book' is one of the volumes to whichgood housewives pin their faith on account of its accuracy, its economy, its clear, concise teachings, and its vast number of new recipes. "

 =656 Pages= =122 Illustrations= =$2. 50 net=

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 =TABLE SERVICE= =_By Lucy G. Allen_=

A clear, concise and yet comprehensive exposition of the waitress'duties. Detailed directions on the duties of the waitress, includingcare of dining room, and of the dishes, silver and brass, the removal ofstains, directions for laying the table, etc. =Fully illustrated. $1. 75net=

 =COOKING FOR TWO= =_By Janet McKenzie Hill_=

"'Cooking for Two' is exactly what it purports to be--a handbook foryoung housekeepers. The bride who reads this book need have no fear ofmaking mistakes, either in ordering or cooking food supplies. "--_Woman'sHome Companion. _

 =With 150 illustrations. $2. 25 net=

=JUST PUBLISHED=

 =FISH COOKERY= =_By Evelene Spencer and John N. Cobb_=

This new volume offers six hundred recipes for the preparation of fish, shellfish, and other aquatic animals, and there are recipes for fishbroiled, baked, fried and boiled; for fish stews and chowders, puréesand broths and soup stocks; for fish pickled and spiced, preserved andpotted, made into fricassées, curries, chiopinos, fritters andcroquettes; served in pies, in salads, scalloped, and in made-overdishes. In fact, every thinkable way of serving fish is hereindescribed. =$2. 00 net=

 =For Sale at all Booksellers or of the Publishers= =LITTLE, BROWN & COMPANY, 34 BEACON ST. , BOSTON=

=Books on Household Economics=

THE BOSTON COOKING-SCHOOL MAGAZINE COMPANY presents the following as alist of representative works on household economies. Any of the bookswill be sent postpaid upon receipt of price. 

Special rates made to schools, clubs and persons wishing a number ofbooks. Write for quotation on the list of books you wish. We carry avery large stock of these books. One order to us saves effort andexpress charges. Prices subject to change without notice. 

 =A Guide to Laundry Work. = Chambers. $1. 00

 =Allen, The, Treatment of Diabetes. = Hill and Eckman 1. 75

 =American Cook Book. = Mrs. J. M. Hill 1. 50

 =American Meat Cutting Charts. = Beef, veal, pork, lamb--4 charts, mounted on cloth and rollers 10. 00

 =American Salad Book. = M. DeLoup 1. 50

 =Around the World Cook Book. = Barroll 2. 50

 =Art and Economy in Home Decorations. = Priestman 1. 50

 =Art of Home Candy-Making (with thermometer, dipping wire, etc. )= 3. 75

 =Art of Right Living. = Richards . 50

 =Bacteria, Yeasts and Molds in the Home. = H. W. Conn 1. 48

 =Bee Brand Manual of Cookery= . 75

 =Better Meals for Less Money. = Greene 1. 35

 =Blue Grass Cook Book. = Fox 2. 00

 =Book of Entrées. = Mrs Janet M. Hill 2. 00

 =Boston Cook Book. = Mary J. Lincoln 2. 25

 =Boston Cooking-School Cook Book. = Fannie M. Farmer 2. 50

 =Bread and Bread-Making. = Mrs. Rorer . 75

 =Breakfasts, Luncheons and Dinners. = Chambers 1. 25

 =Bright Ideas for Entertaining. = Linscott . 90

 =Business, The, of the Household. = Taber 2. 50

 =Cakes, Icings and Fillings. = Mrs. Rorer 1. 00

 =Cakes, Pastry and Dessert Dishes. = Janet M. Hill 2. 00

 =Candies and Bonbons. = Neil 1. 50

 =Candy Cook Book. = Alice Bradley 1. 75

 =Canning and Preserving. = Mrs. Rorer 1. 00

 =Canning, Preserving and Jelly Making. = Hill 1. 75

 =Canning, Preserving and Pickling. = Marion H. Neil 1. 50

 =Care and Feeding of Children. = L. E. Holt, M. D. 1. 25

 =Catering for Special Occasions. = Farmer 1. 50

 =Century Cook Book. = Mary Ronald 3. 00

 =Chafing-Dish Possibilities. = Farmer 1. 50

 =Chemistry in Daily Life. = Lassar-Cohn 2. 25

 =Chemistry of Cookery. = W. Mattieu Williams 2. 25

 =Chemistry of Cooking and Cleaning. = Richards and Elliot 1. 00

 =Chemistry of Familiar Things. = Sadtler 2. 00

 =Chemistry of Food and Nutrition. = Sherman 2. 10

 =Cleaning and Renovating. = E. G. Osman 1. 20

 =Clothing for Women. = L. I. Baldt 2. 50

 =Cook Book for Nurses. = Sarah C. Hill . 90

 =Cooking for Two. = Mrs. Janet M. Hill 2. 25

 =Cost of Cleanness. = Richards 1. 00

 =Cost of Food. = Richards 1. 00

 =Cost of Living. = Richards 1. 00

 =Cost of Shelter. = Richards 1. 00

 =Course in Household Arts. = Duff 1. 30

 =Dainties. = Mrs. Rorer 1. 00

 =Diet for the Sick. = Mrs. Rorer 2. 00

 =Diet in Relation to Age and Activity. = Thompson 1. 00

 =Dishes and Beverages of the Old South. = McCulloch-Williams 1. 50

 =Domestic Art in Women's Education. = Cooley 1. 50

 =Domestic Science in Elementary Schools. = Wilson 1. 20

 =Domestic Service. = Lucy M. Salmon 2. 25

 =Dust and Its Dangers. = Pruden 1. 25

 =Easy Entertaining. = Benton 1. 50

 =Economical Cookery. = Marion Harris Neil 2. 00

 =Elementary Home Economics. = Matthews 1. 40

 =Elements of the Theory and Practice of Cookery. = Williams and Fisher 1. 40

 =Encyclopaedia of Foods and Beverages. = 10. 00

 =Equipment for Teaching Domestic Science. = Kinne . 80

 =Etiquette of New York Today. = Learned 1. 60

 =Etiquette of Today. = Ordway 1. 25

 =European and American Cuisine. = Lemcke 4. 00

 =Every Day Menu Book. = Mrs. Rorer 1. 50

 =Every Woman's Canning Book. = Hughes . 90

 =Expert Waitress. = A. F. Springsteed 1. 35

 =Feeding the Family. = Rose 2. 40

 =Fireless Cook Book. = 1. 75

 =First Principles of Nursing. = Anne R. Manning 1. 25

 =Fish Cookery. = Spencer and Cobb 2. 00

 =Food and Cookery for the Sick and Convalescent. = Fannie M. Farmer 2. 50

 =Food and Feeding. = Sir Henry Thompson 2. 00

 =Food and Flavor. = Finck 3. 00

 =Foods and Household Management. = Kinne and Cooley 1. 40

 =Food and Nutrition. = Bevier and Ushir 1. 00

 =Food Products. = Sherman 2. 40

 =Food and Sanitation. = Forester and Wigley 1. 40

 =Food and the Principles of Dietetics. = Hutchinson 4. 25

 =Food for the Worker. = Stern and Spitz. 1. 00

 =Food for the Invalid and the Convalescent. = Gibbs . 75

 =Food Materials and Their Adulterations. = Richards 1. 00

 =Food Study. = Wellman 1. 10

 =Food Values. = Locke 2. 00

 =Foods and Their Adulterations. = Wiley 6. 00

 =Franco-American Cookery Book. = Déliée 5. 00

 =French Home Cooking. = Low 1. 50

 =Fuels of the Household. = Marian White . 75

 =Furnishing a Modest Home. = Daniels 1. 25

 =Furnishing the Home of Good Taste. = Throop 4. 50

 =Garments for Girls. = Schmit 1. 50

 =Golden Rule Cook Book (600 Recipes for Meatless Dishes). = Sharpe 2. 50

 =Handbook of Home Economics. = Flagg 0. 90

 =Handbook of Hospitality for Town and Country. = Florence H. Hall 1. 75

 =Handbook of Invalid Cooking. = Mary A. Boland 2. 50

 =Handbook on Sanitation. = G. M. Price, M. D. 1. 50

 =Healthful Farm House, The. = Dodd . 60

 =Home and Community Hygiene. = Broadhurst 2. 50

 =Home Candy Making. = Mrs. Rorer . 75

 =Home Economics. = Maria Parloa 2. 00

 =Home Economics Movement. = . 75

 =Home Furnishing. = Hunter 2. 50

 =Home Nursing. = Harrison 1. 50

 =Home Problems from a New Standpoint= 1. 00

 =Home Science Cook Book. = Anna Barrows and Mary J. Lincoln 1. 25

 =Hot Weather Dishes. = Mrs. Rorer . 75

 =House Furnishing and Decoration. = McClure and Eberlein 2. 50

 =House Sanitation. = Talbot . 80

 =Housewifery. = Balderston 2. 50

 =Household Bacteriology. = Buchanan 2. 75

 =Household Economics. = Helen Campbell 1. 75

 =Household Engineering. = Christine Frederick 2. 00

 =Household Physics. = Alfred M. Butler 1. 50

 =Household Textiles. = Gibbs 1. 40

 =Housekeeper's Handy Book. = Baxter 2. 00

 =How to Cook in Casserole Dishes. = Neil 1. 50

 =How to Cook for the Sick and Convalescent. = H. V. S. Sachse 2. 00

 =How to Feed Children. = Hogan 1. 25

 =How to Use a Chafing Dish. = Mrs. Rorer . 75

 =Human Foods. = Snyder 2. 00

 =Ice Cream, Water Ices, etc. = Rorer 1. 00

 =I Go a Marketing. = Sowle 1. 75

 =Institution Recipes. = Emma Smedley 3. 00

 =Interior Decorations. = Parsons 5. 00

 =International Cook Book. = Filippini 2. 50

 =Key to Simple Cookery. = Mrs. Rorer 1. 25

 =King's, Caroline, Cook Book= 2. 00

 =Kitchen Companion. = Parloa 2. 50

 =Kitchenette Cookery. = Anna M. East 1. 25

 =Laboratory Handbook of Dietetics. = Rose 1. 50

 =Lessons in Cooking Through Preparation of Meals. = 2. 00

 =Lessons in Elementary Cooking. = Mary C. Jones 1. 25

 =Like Mother Used to Make. = Herrick 1. 35

 =Luncheons. = Mary Ronald 2. 00 A cook's picture book; 200 illustrations

 =Made-over Dishes. = Mrs. Rorer . 75

 =Many Ways for Cooking Eggs. = Mrs. Rorer . 75

 =Marketing and Housework Manual. = S. Agnes Donham 2. 00

 =Mrs. Allen's Cook Book. = Ida C. Bailey Allen 2. 00

 =More Recipes for Fifty. = Smith 2. 00

 =My Best 250 Recipes. = Mrs. Rorer 1. 00

 =New Book of Cookery=. A. Farmer 2. 50

 =New Hostess of Today. = Larned 1. 75

 =New Salads. = Mrs. Rorer 1. 00

 =Nursing, Its Principles and Practice. = Isabels and Robb 2. 00

 =Nutrition of a Household. = Brewster 2. 00

 =Nutrition of Man. = Chittenden 4. 50

 =Philadelphia Cook Book. = Mrs. Rorer 1. 50

 =Planning and Furnishing the House. = Quinn 1. 35

 =Practical Cooking and Dinner Giving. = Mrs. Mary F. Henderson 1. 75

 =Practical Cooking and Serving. = Mrs. Janet M. Hill 3. 00

 =Practical Dietetics. = Gilman Thompson 8. 00

 =Practical Dietetics with Reference to Diet in Disease. = Patte 2. 25

 =Practical Food Economy. = Alice Gitchell Kirk 1. 35

 =Practical Homemaking. = Kittredge 1. 00

 =Practical Points in Nursing. = Emily A. M. Stoney 2. 00

 =Principles of Chemistry Applied to the Household. = Rowley and Farrell 1. 50

 =Principles of Food Preparation. = Mary D. Chambers 1. 25

 =Principles of Human Nutrition. = Jordan 2. 00

 =Recipes and Menus for Fifty. = Frances Lowe Smith 2. 00

 =Rorer's (Mrs. ) New Cook Book. = 2. 50

 =Salads, Sandwiches, and Chafing Dish Dainties. = Mrs. Janet M. Hill 2. 00

 =Sandwiches. = Mrs. Rorer . 75

 =Sanitation in Daily Life. = Richards . 60

 =School Feeding. = Bryant 1. 75

 =Selection and Preparation of Food. = Brevier and Meter . 75

 =Shelter and Clothing. = Kinne and Cooley 1. 40

 =Source, Chemistry and Use of Food Products. = Bailey 2. 00

 =Spending the Family Income. = Donham 1. 75

 =Story of Germ Life. = H. W. Conn 1. 00

 =Successful Canning. = Powell 2. 50

 =Sunday Night Suppers. = Herrick 1. 35

 =Table Service. = Allen 1. 75

 =Textiles. = Woolman and McGowan 2. 60

 =The Chinese Cook Book. = Shin Wong Chan 1. 50

 =The House in Good Taste. = Elsie de Wolfe 4. 00

 =The Housekeeper's Apple Book. = L. G. Mackay 1. 25

 =The New Housekeeping. = Christine Frederick 1. 90

 =The Party Book. = Fales and Northend 3. 00

 =The St. Francis Cook Book. = 5. 00

 =The Story of Textiles= 5. 00

 =The Up-to-Date Waitress. = Mrs. Janet M. Hill 1. 75

 =The Woman Who Spends. = Bertha J. Richardson 1. 00

 =Till the Doctor Comes and How to Help Him. = 1. 00

 =True Food Values. = Birge 1. 25

 =Vegetable Cookery and Meat Substitutes. = Mrs. Rorer 1. 50

 =Women and Economics. = Charlotte Perkins Stetson 1. 50

 Address All Orders: =THE BOSTON COOKING-SCHOOL MAGAZINE CO. , Boston, Mass. =

[Illustration: In Kitchen and Bathroom

Old Dutch makes linoleum; tile; tubs and utensils bright like new. Forgeneral cleaning, it lightens your work; is efficient and economical]

[Illustration: FRUIT SUPRÊME]

=Fruit Suprême=

Select choice, fresh fruit of all varieties obtainable. Slice, usingcare to remove all skins, stones, seeds, membranes, etc. ; for example, each section of orange must be freed from the thin membranous skin inwhich it grows. Chill the prepared fruit, arrange in fruit cocktailglasses with maraschino syrup. A maraschino cherry is placed on the verytop of each service. 

[Illustration: WOODEN SHUTTERS, ORNAMENTED, ARE SUITABLE FOR REMODELLEDHOUSES]

American Cookery

 VOL. XXVI NOVEMBER NO. 4

Windows and Their Fitments

By Mary Ann Wheelwright

Through the glamour of the Colonial we are forced to acknowledge theclassic charm shown in late seventeenth and early eighteenth centurywindow designs. Developed, as they were, by American carpenters who werestimulated by remembrance of their early impressions of Englisharchitecture received in the mother land, there is no precise orspiritless copy of English details; rather there is expressed a vitalitythat has been brought out by earnest effort to reproduce the spiritdesired. Undoubtedly the lasting success of early American craftsmanshiphas been due to the perfect treatment of proportions, as related one tothe other. That these are not imitations is proved by an occasionalclumsiness which would be impossible, if they were exact copies of theirmore highly refined English prototypes. 

The grasp of the builder's mind is vividly revealed in the constructionof these windows, for while blunders are often made, yet successes aremuch more frequent. They are evolved from remembered motives that havebeen unified and balanced, that they might accord with the exterior andbe knitted successfully into the interior trim. Some of these windowsstill grace seventeenth century houses, and are found not only on oldsouthern plantations, but all through New England, more especially alongthe sea coast. True products are they of Colonial craftsmanship, broughtinto existence by skilled artisans, who have performed their work soperfectly that today they are found unimpaired, striking a dominant notein accord with the architectural feeling of the period. 

There is no question but that windows such as these lend character toany house, provided, of course, that they coincide with the period. Doubtless the designing of modified Colonial houses is responsible, inpart, for the present-day revival of interest, not solely in windows ofthe Colonial period, but also in that which immediately preceded andfollowed it. 

[Illustration: GROUP WINDOWS ON STAIRWAY]

The first ornamental windows were of the casement type, copied fromEnglish cottage homes. Like those, they opened outward, and weredesigned with small panes, either diamond or square shaped. As they werein use long before glass was manufactured in this country, the Colonistswere forced to import them direct from England. Many were sent ready tobe inserted, with panes already leaded in place. Proof of this isafforded by examples still in existence. These often show strangepatches or cutting. The arrangement of casements varies from singlewindows to groups of two or three, and they were occasionallysupplemented by fixed transoms. Surely no phase of window architecturestands out more conspicuously in the evolution of our early designs thanthe casement with its tiny panes, ornamented with handwrought ironstrap-hinges which either flared into arrow heads, rounded into knobs, or lengthened into points. That they were very popular is shown from thefact that they withstood the changes of fashion for over a century, notbeing abolished until about the year 1700. 

Little drapery is needed in casement windows where they are divided bymullions. The English draw curtain is admirable for this purpose. It canbe made of casement cloth with narrow side curtains and valance ofbright material. A charming combination was worked out in a summercottage. The glass curtains were of black and white voile with tinyfigures introduced. This was trimmed with a narrow black and whitefringe, while the overdrapery had a black background patterned with oldrose. 

[Illustration: GROUPED WINDOWS WITH SQUARE PANES, LACE GLASS CURTAINSAND CRETONNE OVER CURTAINS]

In the field of architectural progress, more especially during the lastfew years, there have arisen vast possibilities for the development ofodd windows. These, if properly placed, showing correct grouping, areartistic, not only from the outside, but from the inside as well. Theartistic woman, realizing the value of color, will fill a bright chinabowl with glowing blossoms and place it in the center of a wide windowsill, where the sun, playing across them, will carry their cheerfulcolor throughout the room. She also trains vines to meander over thewindow pane, working out a delicate tracery that is most effective, suspending baskets of ferns from the upper casement, that she may breakthe length of her Colonial window. Thus through many artifices shecauses her simple room to bloom and blossom like a rose. 

[Illustration: FOR FRENCH DOORS, USE MUSLIN WITH SILK-LINED OVERHANG]

The progress made in window architecture is more apparent as we studythe early types. Then small attention was paid to details, the windowsplaced with little thought of artistic grouping. Their only object tolight the room, often they stood like soldiers on parade, in a straightrow, lining the front of the house. 

Out of the past has come a vast array of period windows, each one ofwhich is of interest. They display an unmistakable relationship to oneanother, for while we acknowledge that they differ in detail andornamentation, yet do they invariably show in their conception someunderlying unity. There is no more fascinating study than to take eachone separately and carefully analyze its every detail, for thus only canwe recognize and appreciate the links which connect them with the earlyAmerican types. 

We happen upon them not only in the modified Colonial structures, but inhouses in every period of architecture. It may be only a fragment, possibly a choice bit of carving; or it may be a window composed in theold-fashioned manner of from nine to thirty panes, introduced inColonial days for the sake of avoiding the glass tax levied upon them ifover a certain size. A charming example of a reproduction of one ofthese thirty-paned windows may be seen in a rough plaster house built inSalem, after the great fire. The suggestion was taken from an oldhistoric house in a fine state of preservation in Boxford, Mass. 

The first American homes derived their plans and their finish frommedieval English tradition. They were forced to utilize such materialsas they were able to obtain, and step by step they bettered theconstruction and ornamentation of their homes. As increasing means andadded material allowed, they planned and executed more elaborately, notonly in size and finish, but in the adding of window casings, caps, andshutters. 

The acme of Colonial architecture was reached with the development ofthe large square houses with exquisitely designed entrances andporticos. These often showed recessed and arched windows, also those ofthe Palladian type. At the Lindens, Danvers, Mass. , a memory-hauntedmansion, may be seen one of the finest examples of these recessedwindows. This famous dwelling, the work of an English architect, whobuilt it in about 1770, is linked with American history through its useby General Gage as his headquarters during the Revolution. 

The recessed windows that are found here reveal delicate mouldings inthe classic bead and filet design, and are surmounted by an elaboratemoulded cornice, which lends great dignity to the room. This issupported by delicate pilasters and balanced by the swelling base shownbelow the window seats. Such a window as this is no mere incident, orcut in the wall; on the contrary, it is structural treatment ofwoodwork. Another feature of pronounced interest may be noted on thestair landing, where a charming Palladian window overlooks theold-fashioned box-bordered garden that has been laid out at the rear. 

We have dwelt, perhaps, too much on the old Colonial types, neglectingthose of the present day, but it has been through a feeling that with anintimate knowledge of their designs we shall be better able toappreciate the products of our own age, whose creators drew theirinspiration from the past. A modern treatment of windows appears in ourillustration. 

[Illustration: 75 BEACON STREET, BOSTON]

[Illustration: THATCHED-STYLE COTTAGE FOR AMERICAN SUBURBS]

The Tiny House

By Ruth Merton

(_Concluded from October_)

If, some fine day, all housewives awoke to the fact that most of thetrouble in the world originates in the kitchen, there would shortly be alittle more interest in kitchen problems and not so much distaste forand neglect of this important part of the house. 

Of course, women will cry out that we have never in our lives been sointent on just that one subject, kitchens, as we are today. 

I admit that there is a good deal of talk going on which might lead oneto believe that vacuum cleaners and electric-washing machines, etc. , areto bring about the millennium for housekeepers; and there is also a goodwork going forward to make of housework a real profession. 

But, until in the average home there comes the feeling that thekitchen--the room itself--is just as much an expression of the familylife and aims and ideals as the living room or any other room, we shallbe only beating about the bush in our endeavor to find a remedy for someof our perplexing troubles. 

Nowadays, women who are doing much work out in the big world--theso-called "enfranchised" women--are many of them proving that they findhousework no detriment to their careers and some even admit that theyenjoy it. 

But so far most of them have standardized their work and systematizedit, with the mere idea of doing what they have to do "efficiently" andwell, with the least expenditure of time and energy. And they have morethan succeeded in proving the "drudgery" plea unfounded. 

Now, however, we need something more. We need to make houseworkattractive; in other words, to put charm in the kitchen. 

There is one very simple way of doing this, that is to make kitchensgood to look at, and inviting as a place to stay and work. 

For the professional, scientifically inclined houseworker, the mostbeautiful kitchen may be the white porcelain one, with cold, snowycleanliness suggesting sterilized utensils and carefully measured foodcalories. 

But to the woman whose cooking and dishwashing are just more or lesspleasant incidents in a pleasant round of home and social duties, thekitchen must suggest another kind of beauty--not necessarily a beautywhich harbors germs, nor makes the work less conveniently done, but abeauty of kindly associations with furniture and arrangements. 

Who could grow fond of a white-tiled floor or a porcelain sink as theyexist in so many modern kitchens! And as for the bulgy and top-heavycook stoves, badly proportioned refrigerators, and kitchencabinets--well, we should have to like cooking _very_ well indeed beforewe could feel any pleasure in the mere presence of these necessary butunnecessarily ugly accompaniments to our work. 

We have come to think of cleanliness as not only next to godliness, butas something which takes the place of beauty--_is_ beauty. 

This attitude is laziness on our part, for we need sacrifice nothing toutility and convenience, yet may still contrive our kitchen furniture sothat it, also, pleases the senses. With a little conscientiousreflection on the subject we may make kitchens which have all the charmof the old, combined with all the convenience of the new; and woman willhave found a place to reconcile her old and new selves, the housewifeand the suffragist, the mother-by-the-fireside and the participator inpublic affairs. The family will have found a new-old place ofreunion--the kitchen!

Granted then that our tiny house has a kitchen-with-charm, and an "otherroom, " the rest of the available space may be divided into the requisitenumber of bed and living rooms, according to the needs of the family. 

[Illustration: KITCHEN FOR THATCHED-STYLE COTTAGE]

There is only one other very important thing to look out for; that isthe matter of closets. There is no rule for the number of closets whichwill make the tiny house livable, but I should say, the more themerrier. If there is ever question of sacrificing a small room andgaining a large closet, by all means do it, for absolute neatness is thesaving grace of small quarters, and storage places are essential, if onedoes not wish to live in a vortex of yesterday's and tomorrow's affairswith no room to concentrate on the present. 

[Illustration: FIRST-FLOOR PLAN OF THATCHED COTTAGE]

Inside and outside the tiny house must conform to one law--eliminationof non-essentials; and the person who has a clear idea of his individualneeds and has also the strength of will to limit his needs to hiscircumstances, will find in his tiny house a satisfaction more thancompensating for any sacrifices he may have made. 

No one doubts that it _is_ a sacrifice to give up a lesser pleasure evento gain the "summum bonum" and that it _does_ take will power to keeponeself from weakly saying in the face of temptation, "Oh, well! whatdoes it matter! My little house would perhaps be better without that, but I have grown accustomed to it, let it stay!"

 Such weakness is fatal in a tiny house. But how much more fatal in a tiny garden!

Oh! the waste lands which lie beneath the sun trying to call themselvesgardens! Oh! the pitiful little plots, unfenced, unused, entirelymisunderstood by people who stick houses in the middle of them and callthem "gardens"!

No amount of good grass seed, or expensive planting, or well-cared-forflowers and lawns will ever make the average suburban lot anything but a"lot, " and most of them might as well, or _better_, be rough, uncultivated fields for all the relation they bear to the houses uponthem or the use they were intended for. 

It is to be supposed that when a man gives up the comforts of townapartments and hies him to the country, it is the garden, the outdoors, which lures him. 

Why is it, then, that he seems to take particular pains to arrange hisgarden so that it is about as much his own as Central Park is?

It might give the average man a great deal of pleasure to be able to sayto all the passersby on the Mall, "This little bit of the Park belongsto me! I cut that grass, I weed those flower beds in the evening when Icome home from the office; and every Saturday afternoon I take the hoseand thoroughly soak that bit of lawn there, you may see me at it anyweek in the summer. "

But then, we are not dealing with the fictitious average man, and wefirmly believe that many "commuters" wonder deep down in their heartswhy it is they get from their gardens so little of the pleasure theyanticipated when they came to live out of the city. 

Any one who has traveled abroad, has admired and perhaps coveted thegardens of England, France, and Italy. Their charm is undeniable, andthought to be too elusive for reproduction on American soil without theaid of landscape gardeners and a fair-sized fortune. 

Just why we, as a nation, are beset by the idea of reproducing insteadof originating beautiful gardens is a question apart from thisdiscussion. But as soon as we try to develop, to their fullest extent, the advantages of our climate, and soil, in combination with our dailylife as a people, we shall produce gardens which will equal, withoutnecessarily resembling, those of other countries. 

In every case we must, however, follow the same procedure which everysuccessful garden is built upon, whether it be in Mesopotamia or in LongIsland City. That is, we must study the place, the people, and thecircumstances. 

The most general fault in American gardens is their lack of privacy. 

No one claims that the high walls of Italy and France or theimpenetrable hedges of England would invariably suit the climate here. But there are many ways to obtain seclusion without in any way deprivingus of much-needed air in summer and sun in winter. One way is by placingthe house rationally upon its lot. Our custom has been to invariablybuild so that we had a "front yard, " "back yard, " and two side yards, all equally important, equally uninteresting, unbeautiful and useless. 

Of course, we have the porch which in a way takes the place of theoutdoor living room, always so attractive in foreign gardens. Andrecently some laudable efforts are being made to incorporate the porchinto the house, where it belongs, as a real American institution, instead of leaving it disconsolately clinging to the outside and bearingno resemblance to the house either in shape or detail. 

But after all, a porch is a porch, and a garden is a garden, and onedoes not take the place of the other. 

Especially is this true of the tiny property. 

If you have only ten feet of ground to spare outside your tiny house, plan it so that every foot contributes to your joy at being in thecountry. Arrange it so that on a warm summer evening when the porchseems a bit close and dark, you wander out into your garden and sitbeneath the stars in quiet as profound as on the Desert of Sahara. Andin the winter, let your garden provide a warm corner out of the wind, where on a bright Sunday morning you may sit and blink in the sun. 

Once you have got the desire for a room outdoors, a real garden, whichis neither flower beds, nor lawns, nor hedges, nor trees, but a placefor your comfort, with all these things contributing to its beauty, youwill know as by divine inspiration where to put each flower and bush andpath. Your planting will be no longer a problem for landscapearchitects, but a pleasant occupation for yourself and family. 

So then will your successful tiny house stand forth in its real garden, an object of pride to the community and a tribute to one man who hasrefused to be the impossible average, and has dared to build and plantfor his own needs. 

May he live forever and ever happy in his tiny house!

[Illustration: FIRST-FLOOR PAN OF THATCHED COTTAGE]

"You're Not Supposed To, Jimmie"

By Eva J. DeMarsh

"Huh!" exclaimed Jennie, "there comes Aunt Rachel! Wonder what she wantsnow? Last time it was--no, it wasn't--that was the time when JimmieUpson and his wife were here. How scandalized Aunt Rachel looked! SaidI'd ruin my husband, and a lot of such tommyrot. As though Jimmie and Icouldn't afford a spread now and then! I didn't, and I won't, tell AuntRachel that it was a special party and a special occasion. Of course, Iknow Jimmie isn't a millionaire, but--it's none of Aunt Rachel'sbusiness, so there!" she finished defiantly. 

Aunt Rachel plodded blissfully up the walk. "Jennie'll be glad to seeme, I know, " she mused. "She's high-headed, but she knows a good thingwhen she sees it, and I help her a lot. "

Jennie received her aunt with cordiality, but not effusiveness. To bediscourteous was something she could not be. Besides, she liked AuntRachel and pitied her idiosyncrasies. "Why can't she be as nice when shegoes to people's houses as she is when she is at home?" she mused. "Ilove to go there, and everything is just perfect, but the minute shesteps outside the door--well, we all know Aunt Rachel! And she doesn'tgo home early either. Jimmie'll be furious. She always calls him 'James'and asks after his health and--and everything. I do so want him to likeher, but I'm afraid he never will. I do wish I could get her interestedin something. I have it!" she exclaimed triumphantly. "The very thing!"

Aunt Rachel looked up in surprise. "What's the matter, Jennie?" sheinquired. 

"Oh, nothing much, Auntie! I was just thinking aloud. "

"Don't!" said Aunt Rachel. "It's a bad habit, Jennie--though I do do itmyself, sometimes. "

"Sometimes!" Jennie turned away to hide her smile. Why, Aunt Rachel madea business of talking aloud!

As luck would have it, the dinner went off to Aunt Rachel'ssatisfaction. It was good, but conservative. 

"Jennie is learning, " thought the old lady to herself. "After I've beenhere a few times more, she'll get along all right. "

Aunt Rachel hadn't noticed that every idea Jennie has used was, strictly, either Jennie's own or her mother's. 

"How long does your aunt expect to stay?" asked Jimmie, casually, whileJennie was clearing the table. Aunt Rachel was in the kitchen. Sheprided herself on never being "a burden on any one. " Doubtless, some ofher friends would have preferred that she be. Most of us have a skeletonwe do not wish to keep on exhibition. 

"Oh, I don't know, maybe a week or two, " said Jennie, mischievously. "She hasn't told me yet. "

"Oh!" replied Jimmie, in a disappointed voice. "Business down town"?"Dinner at the Club"? No, he couldn't keep that up indefinitely. Besides, what did a man want of a home, if he wasn't going to live init? Covertly, Jennie watched him. She knew every expression of his face. It amused her, but she was sorry, too. "Jimmie wants awfully toflunk--and dassent, " was her mental comment. 

"Anything on for this evening, Jimmie?" inquired Jennie, sweetly, toosweetly, Jimmie thought. He had heard those dulcet tones before. 

"Yes--no!" stammered Jimmie. How he wished he had! However, as Jenniesaid no more, he dismissed the subject from his mind. She probablydidn't really mean anything, anyway. 

When James Atherton reached home that evening, he found the houselighted from top to bottom. Beautifully dressed women were everywhere, and in their midst--Aunt Rachel, at her best!

"Ladies, " she exclaimed, and Jimmie paused to listen, "I amhonored--more so than you can guess--at the distinction conferred uponme. This afternoon you have seen fit to make me one of your leaders in amost important movement for civic betterment--an honor never beforeaccorded a woman in this city--and I need not assure you that you shallnot regret your choice. As a member of the Civic Betterment Committee ofLoudon, I shall do my duty. " ("I bet she will!" commented Jimmie, _sottovoce_. ) "Again I thank you!" went on Aunt Rachel. "There's a work foryou and for me now to do, and--" she paused impressively, "we will doit. " ("I'll bet on you every time, Auntie, " commented Jimmie tohimself. )

"Jimmie Atherton, what in the world are you doing?" whispered anexasperated voice. "Hurry, Jimmie, hurry--do!" urged Jennie. "Dinner isalmost ready to serve, and you haven't even made the first move todress. Hurry, Jimmie, please!" And Jimmie did. He fairly sprinted intohis clothes, appearing presently fully clad and good to look upon. 

"Bet you a nickel Jennie couldn't have done that, " he reflected, complacently. "Women never can get a move on them, where clothes areconcerned. "

That was the best evening Aunt Rachel had ever spent. She was the centerof attraction; she had found a mission--not a desultory one, but onefar-reaching in scope, so it seemed to her; and like a war-horse, shewas after the charge. 

Jennie's plans went through without a hitch. Aunt Rachel became, notonly a member of the Committee on Civic Betterment, but, as well, itshead and, in due season, mayor of the little city itself. Under heractive management, Loudon became noted as a model city of its size, onegood to look upon and good to live in. Crime fled, or scurried to cover, and Aunt Rachel blossomed like a rose. One day when Jimmie came homesomething seemed to please him greatly. 

"What do you think, Jennie, " he said, "Aunt Rachel is going to bemarried! Yes, she is! I've got it on the best of authority--the groomhimself. "

"Who?" gasped Jennie. "Why, Jimmie, she just HATES men! She's alwayssaid they were only a necessary evil. "

"Yes, I know, " smiled Jimmie, "that's what she used to say, but she'dnever met Jacob Crowder then. "

"Jacob Crowder!" exclaimed Jennie. "Why, Jimmie, he's as rich asCroesus, and he's always hated women as much as Aunt Rachel has hatedmen!"

"Yes, " said Jimmie, "but that was before he met Aunt Rachel. He has beenher righthand man for some time now, and they've seemed to hit it offpretty well. Guess they'll get along all right in double harness. "

"When the girls and I steered Aunt Rachel into politics, " said Jennie, "little we thought where it would all end. I'm glad, glad, though! AuntRachel is really splendid, but I've always thought she was sufferingfrom something. Now I know what--it's ingrowing ambition. She will haveall she can do now to take care of her own home and we won't see her sooften. "

"Oh, ho! So that's it?" smiled Jimmie. "Well, you girls, as has happenedto many another would-be plotter before now, have found things havegotten rather out of your hands, haven't you?"

Jennie shrugged her shoulders. 

"We can have the wedding here, can't we, Jimmie?" she asked, somewhatwistfully. 

Jimmie wondered if she had heard him. Perhaps--and then again, perhapsnot. 

"I don't see where we come in on it, " he remarked. "It's a churchaffair, you know. "

"Oh!" said Jennie. "But there'll be a reception, of course, and ifshe'll let us have it here, I'll have every one of us girls she hashelped so much in the past. "

Jimmie stared. "Consistency--" he muttered. 

"What's that you said, Jimmie? Are you ill?" inquired Jennie, anxiously. 

"No!" replied Jimmie, "it's you women! I can't understand you at all!"

"You're not supposed to, Jimmie, dear, " answered Jennie sweetly. 

Somebody's Cat

By Ida R. Fargo

I never thought I should come to like cats. But I have. Perhaps it isbecause, as my Aunt Amanda used to say, we change every seven years, sort of start over again, as it were; and find we have new thoughts, different ideas, unexpected tastes, strange attractions, and shiftingdoubts. Or, it may be, we merely come to a new milestone from which, looking back, we are able to regard our own personality from a hithertounknown angle. We discover ourselves anew, and delight in theexperiment. 

Or, it may all be, as my husband stolidly affirms, just the logicalresult of meeting Sir Christopher Columbus, a carnivorous quadruped ofthe family _Felidæ_, much domesticated, in this case, white withmarkings as black and shiny as a crow's wing, so named because hevoyaged about our village, not in search of a new world, but in searchof a new home. He came to us. It is flattering to be chosen. He stayed. But who could resist Sir Christopher?

My husband and my Aunt Amanda may both be right. I strongly suspect theyare. I also strongly suspect that Sir Christopher himself has much to dowith my change of mental attitude: He is well-mannered, good to lookupon, quite adorable, independent and patient. (Indeed, if people werehalf as patient as my cat this would be a different world to live in. )More: He has taught me many things, he talks without making too muchnoise; in fact, I have read whole sermons in his soft purrings. And Iverily believe that many people might learn much from the family cat, except for the fact that we humans are such poor translators. We knowonly our own language. More's the pity. 

Had I known Sir Christopher as a kitten, doubtless he might have addedstill more to my education. But I did not. He was quite full grown whenI first laid my eyes upon him. He was sitting in the sun, on top of arail fence, blinking at me consideringly. The fence skirted a littletrail that led from my back yard down to Calapooia Creek. It seemedtrying to push back a fringe of scrubby underbrush which ran down ahillside; a fringe which was, in truth, but a feeler from the greatforest of Douglas fir which one saw marching, file upon file, row uponrow, back and back to the snows of the high Cascades. 

And the white of Sir Christopher's vest and snowy gauntlets was just asgleamingly clean as the icy frosting over the hills. Sir Christopher, even a cat, believed firmly in sartorial pulchritude. I admired him forthat, even from the first glance; and, afterward, I put me up three newmirrors: I did not mean to be outdone by my cat, I intended to look tidyevery minute, and there is nothing like mirrors to tell the truth. Credit for the initial impulse, however, belongs to Christopher C. 

But that first morning, I merely glanced at him, sitting so comfortablyon the top rail of the fence, blinking in the sun. 

"Somebody's cat, " said I, and went on down to the creek to see ifCurlylocks had tumbled in. 

Coming back, the cat was still there. Doubtless he had taken a napbetween times. But he might have been carved of stone, so still he lay, till my youngest, tugging at my hand, coaxed:

"Kitty--kitty--kitty. Muvver, see my 'ittle kitty?"

And I declare, if Sir Christopher (my husband and ten-year-old Ted namedhim that very evening) didn't look at me and wink. Then he jumped downand followed, very dignified, very discreet. 

I attempted to shoo him back. But he wouldn't shoo. He merely stoppedand seemed to consider matters. Or serenely remained far enough off to"play safe. "

Meanwhile, my youngest continued to reiterate: "Kitty--kitty--kitty!_My_ 'ittle kitty!"

"No, Curlylocks, " said I, "it isn't your little kitty. It is somebody'scat. "

Which merely shows that I knew not whereof I spoke. Sir Christopherproceeded to teach me. 

Of course, at first I thought his stay with us was merely a temporarymatter; like some folk, he had decided to go on a visit and stay overnight. But when Sir Christopher continued to tarry, I enquired, I lookedabout, I advertised--and I assured the children that some one, somewhere, must surely be mourning the loss of a precious pet; some one, sometime, would come to claim him. 

But no one came. 

Days slid away, weeks slipped into months, winter walked our way, andspring, and summer again. Sir Christopher C. Had deliberately adoptedus, for he made no move toward finding another abiding place. He was nolonger Somebody's cat, he was our cat; for, indeed, is not possessionnine points of the law?

Then one day when heat shimmered over the valley, when the dandelionshad seeded and the thistles had bloomed, when the corn stood heavy andthe cricket tuned his evening fiddle, when spots in the lawn turnedbrown, where the sprinkler missed, when the baby waked and fretted, andswearing, sweating men turned to the west and wondered what had held upthe sea breeze--Sir Christopher missed his supper. He vanished ascompletely as if he had been kidnapped by the Air Patrol. Three weekswent by and we gave him up for lost, although the children still prowledabout looking over strange premises, peeping through back gates, trailing down unaccustomed lanes and along Calapooia Creek, for "We_might_ find him, " they insisted. Truly, "Hope springs eternal. "

"Perhaps, he has gone back where he came from, " said Daddy. "Perhaps, hehas grown tired of us. "

But My Man's voice was a little too matter-of-factly gruff--indeed, hehad grown very fond of Sir Christopher--and as for the children, theywould accept no such explanation. 

It was Curlylocks who found Sir Christopher--or did Sir Chris findCurlylocks? Anyway, they came walking through the gate, my youngestdeclaiming, "Kitty--kitty--kitty! _My_ 'ittle kitty!"

And since that time, every summer, Sir Christopher takes a vacation. Hecomes back so sleek and proud and happy that he can hardly containhimself. He rubs against each of us in turn, purring the most satisfiedpurr--if we could but fully understand the dialect he speaks!--as if hewould impart to us something truly important. 

"I declare, " said Daddy, one day, "I believe that cat goes up in thehills and hunts. "

"Camps out and has a good time, " added daughter. 

"And fishes, " suggested Ted. "Cats _do_ catch fish. Sometimes. I've readabout it. "

Daddy nodded. "Seems to agree with him, whatever he does. "

"Vacations agree with anybody, " asserted my oldest. And then, "I don'tsee why we can't go along with Sir Chris. At least we might go the same_time_ he does. "

"Mother, couldn't we?"--it was a question that gathered weight andmomentum like a snowball rolling down hill, for I had always insistedthat, with a big family like mine, I could never bother to go camping. Iwanted to be where things were handy: running water from a faucet, bathtubs and gas and linoleum, a smoothly cut lawn and a morningpostman. Go camping with a family like mine? Never. 

But the thought once set going would not down. Perhaps, after all, SirChristopher was right and I was wrong. For people did go camping, mostpeople, even groups to the number of nine (the right count for ourfamily), and they seemed to enjoy it. They fought with mosquitoes, andfell into creeks; they were blotched with poison oak, black fromexposure, lame from undue exercise, and looked worse than vagrantgipsies--but they came home happy. Even those who spent days in bed torest up from their rest (I have known such) seemed happy. And every onesighs and says, "We had such a good time! We're planning to go backagain next summer. "

So at last I gave up--or gave in. We went to the mountains, following upthe trail along Calapooia Creek; we camped and hunted and fished to thehearts' content. We learned to cook hotcakes out-of-doors, and how tomake sourdough biscuit, and to frizzle bacon before a bonfire, and tobake ham in a bread pan, such as our mothers fitted five loaves of breadin; we learned to love hash, and like potatoes boiled in their jackets, and coffee with the cream left out. We went three miles to borrow amatch; we divided salt with the stranger who had forgotten his; welearned that fish is good on other days than Friday and that troutcrisps beautifully in bacon grease; we found eleventeen uses for emptylard pails and discovered the difference between an owl and a treetoad. We gained a speaking acquaintance with the Great Dipper, andlearned where to look for the north star, why fires must be put out andwhat chipmunks do for a living. We learned--

Last night we came home. 

"Now, mother, aren't you really glad you went?" quizzed Daddy. 

"Yes-s, " said I, slowly, "I'm glad I went. It has been a new experience. I feel like I'd gained a degree at the State University. "

My understanding mate merely chuckled--and went on unpacking thetinware. But Ted spoke up:

"Gee! Bet I make good in English III this year. Got all sorts of ideasfor themes. This trip's been bully. "

"We'll go again, won't we, Mother?" asked my oldest. 

"I think we'll always go again, " answered I--some sober thinking I wasdoing, as I folded away the blankets. 

"Let me get supper"--it was Laura, my middle girl, speaking--"surely Ican cook on gas, if I can over a campfire. " And Laura had never wantedto cook! Strange tendencies develop when one lives out in the open aspace of time. 

But Curlylocks was undisturbed. "Kitty--kitty--kitty! _My_ 'ittlekitty!" he reiterated. And truly, so my neighbor told me, SirChristopher had beat us home by a scant twenty-four hours. He rubbedabout us in turns, happily purring. 

"He's telling us all what a good time he had, " said I, understanding atlast, "but he is adding, I think, that the best part of going away isgetting home again. "

"But if we didn't go we couldn't get home again, " said Somebody. 

And somebody's cat purred his approval. Perhaps, after all, he finds usa teachable family. Or perhaps he knows that once caught by the lure ofthe hills, once having tasted the tang of mountainous ozone, we willalways go back--he has rare intuitions, has Sir Christopher. For, already, I find myself figuring to fashion a detachable long handle forthe frying pan: Yes, next time, we shall plan to conserve both fingersand face. Next time! That is the beauty of vacation days: We think ofthem when the frost comes, when the snow drifts deep, when the arbutusblooms again--and we plan, plan, plan! And are very happy--because ofmemory, and anticipation. We have opened barred windows, and widened ourlife's horizon. Does Sir Christopher guess? Wise old Sir Chris!

Homing-It in an Apartment

By Ernest L. Thurston

There were four of them--all girls employed in great offices. Alone, faraway from their home towns and families, they were all suffering fromattacks of too-much-boarding-house. Each was longing for a real, home-yplace to live in. And out of that longing was born, in time, an idea, which developed, after much planning, figuring and price-getting, into aconcrete plan and a course of action. They were good friends, ofcongenial tastes, and so they decided to "home-it" together. 

Now this is nothing new, in itself. It was the thorough way they wentabout it that was not so common. They applied the rules of theirbusiness life, and studied their proposed path before they set foot init. They looked over the field, weighed the problems, decided what theycould do, and then arranged to put themselves on a sound financial basisfrom the start. 

All had occupied separate rooms in sundry boarding houses. Each hadexperience in "meals in" and "meals out. " Each could analyze fairlyaccurately her expenses for the preceding six months. After study, theydecided that, without increasing their combined expense, they could havecomfortable quarters of their own and more than meet all their needs. "Freedom, food, furniture, fixing and _friends_, " said Margaret, "without the boarding house flavor. "

They longed for a little house and garden of their own. But they werebusy people, and this would mean extra hours of care and labor, moredemands on their strength, and a longer travel distance--a load theyfelt they could not carry. So they sought an apartment. 

The search was long but they found it. It was in a small structure, on aquiet street, and several flights up, without elevator. But, as Peggysaid, "Elevators have not been in style in our boarding houses, andflights of stairs have--so what matters it?" The suite, when you arrivedup there, was airy and comfortable. It provided two bedrooms, a cheeryliving room, a dining room and a kitchenette. Clarice remarked, "The'ette' is so small we can save steps by being within hand's reach ofeverything, no matter where we stand. "

The rent was less than the combined rental of their four old rooms. Heatand janitor service were provided without charge, but they were obligedto meet the expense of gas for the range and of electric lights. 

They might have lived along happily in their new nest without a budget, and without specific agreements as to expense. But they were businessgirls. So they sat right down and decided every point, modifying each, under trial, to a workable proposition. Then they stuck to it and _made_it work. 

There was the matter of furnishing. Each partner, while retainingpersonal title to her property, contributed to general use such articlesof furniture she possessed as met apartment needs. From one, forexample, came a comfortable bed, from another, chairs and a readinglamp, from a third a lounge chair, and from the fourth her piano andcouch. Of small rugs, sofa pillows, pictures and miscellaneous smallfurnishings there were sufficient to make possible a real selection. 

Then the four determined on further absolute essentials to make the roomshomelike. There were needed comfortable single beds for each, dressingtables, bed linen, dining-room equipment, kitchen ware, a chair or two, and draperies. Their decisions were made in committee-of-the-whole, and nothing was done that could not meet with the willing consent of all. 

To meet the first cost they each contributed fifty dollars from theirsmall savings, and assessed themselves a dollar and a quarter per weekthereafter. They then bought their equipment, paying part cash andarranging for the balance on time. And be sure it was fun getting it!

Then there was the question of meals. It was determined to prepare theirbreakfasts and dinners and to put up lunches. To allow a certainfreedom, it was agreed that each should pack her own lunch, and thatregular meals should be cooked and served, turn and turn about, eachpartner acting for a week. A second member washed the dishes and tookgeneral care of the apartment. Thus a girl's general program reduced to, First week Cooking Second week Free Third week Dishes, etc. Fourth week Free Fifth week Cooking Etc. 

During an experimental period, the cost of provisions and ice was summedup weekly and paid by equal assessment. Later a fixed assessment ofseven dollars, each, was agreed to, and proved sufficient. There wereeven slight surpluses to go into the mannikin jar on the living roommantel, which Clarice called the "Do Drop Inn", because it provided fromits contents refreshment for those who dropped in of an evening. 

Naturally there was a friendly rivalry, not only in making the most ofthe allotment, but in providing attractive meals and dainty specialdishes. Clarice's stuffed tomatoes won deserved fame, and Margaret madea reputation on cheese soufflé. Peggy, too, was a wizard with thechafing dish. 

Consideration was given the matter of special guests, either for meals, or for over-night. The couch in the living room provided emergencysleeping quarters. As for meals, separate fixed rates were set forbreakfasts and for dinners. This was paid into the regular weeklyprovision fund by the girl who brought the guest, or by all fourequally, if she were a "general" guest. The girl who brought a guestalso "pitched in" and helped with the work. 

Whenever the group went out for a meal, as they did now and then for achange, or for amusement, or recreation, each girl paid her own share atonce. 

Finally, there was the factor of laundry. After a little experimenting, household linen was worked out on an "average" basis, so that a regularamount could be assessed each week. Of course each girl met the expenseof her own private laundry. 

As a result of this planning, each member of the household found herselfobligated to meet a weekly assessment containing the following items:Rent, furniture tax, household laundry, extras ($1. 00) and personallaundry. Of these, the only item not positively fixed, as to amount, wasthe last. Each girl, naturally, paid all her strictly private expense, including clothes, and medical and dental service. 

One of the number was chosen treasurer for a three-months' term, and wasthen, in turn, succeeded by another, so that each of the four servedonce a year. The treasurer received all assessments, gave the weeklyallotment to the housewife, and paid other bills. Minor deficiencieswere met from "surplus. " Moreover, she kept accurate accounts. 

Once settled comfortably in their quarters, with boarding-house memoriesreceding into the background, it took but little time for a happy, home-y atmosphere to develop. Of course, with closer intimacy, therewere temperamental adjustments, as always, but they came easily. Thehousehold machinery ran smoothly, almost from the first, because there_was_ a machine, properly set up, operated and adjusted--rather than anuncertain makeshift. 

To Express Personality

By Dana Girrioer

"'Keep house?' I should say not!" answered Anne, who had journeyed outinto the suburbs to "tell" her engagement to Burt Winchester to the homefolks before she "announced" it. "I'm going to retire to the Kensington, or some nice apartment hotel, at the ripe old age of twenty-four. What'dyou think, we're back in the dark ages, B. F. ?"

"'B. F. '?" repeated Aunt Milly. 

"Before Ford, " said Anne, laughing. "Oh, it was the thing for you, Auntie, you couldn't have brought up your own big family in a cityapartment, to say nothing of stretching your wings to cover LittleOrphant Annie, besides, everybody kept house when you were married!"

"And now nobody does, except a few Ancient Mariners?" inquired CousinDan. 

Anne blushed. "Of course it suits some people, now, " she amended, hastily. "Perhaps it's all right to keep house, if you have a bigfamily, or lots of money and can hire all the fussing done. "

"You don't need to hire fussing, if you've a big family, " said AuntMilly, her eyes twinkling behind the gold-bowed spectacles. "You'll keepon with the drawing--illustrating?"

"Surely, " answered Anne. "Burt will keep right on being a lawyer. "

"I see, " said George. "Well, Queen Anne, I suppose when we want to visityou we can hire a room in the same block, I mean, hotel. I thought, perhaps, having so far conformed to the habits of us Philistines as totake a husband, you might go the whole figure and take a house!"

"Please!" begged Anne. In that tone, it was a catchword dating back tonursery days which the elf-like Anne had shared with a whole brood ofsturdy cousins, and meant, "Please stop fooling; I want to be takenseriously. "

"I love to draw--but my people don't look alive, somehow, " said littleMilly, wistfully. 

Cried Anne: "Keep trying, Milly; there is nothing so lovely as to haveeven a taste for some sort of creative work, and to develop it; toexpress your own personality in something tangible, and to be encouragedto do so. Do understand me, Auntie and the rest; it isn't that I want toshirk, but I do want to specialize on what I do best! I'll wash dishesif it's ever necessary, but why must I wish a whole pantry on myselfwhen either Burt or I could pay our proportionate share of a hoteldish-washer, or butler, or whatever is needed?"

At the studio it was much easier. 

"Some time in the early fall, " Anne told her callers, who arrived bytwo's, three's and four's, as the news began to circulate among herfriends. 

"No, I won't keep this, " with a jerk of her thumb towards the big, bareroom which had been hers since she left Aunt Milly and the little hometown. "There's a room at the top of the Kensington I can have, with alight as good as this, and that settles the last problem. I'd hate tohave to go outdoors for meals, when I'm working. "

"Nan Gilbert!" exclaimed her dearest friend. "You have the best luck!You can do good work, and get good pay for it, and be happy all byyourself; and now you're going to be happier, with a husband who'll letyou live your own life; you'll be absolutely free, not even a percolatorto bother with, nothing to take your mind from your own creative work, free to express your own personality!"

"Mercy, " said Anne, closing the door upon this last caller. "If I don'tset the North River, at least, on fire, pretty soon, they'll all call mea slacker. "

She hung her card, "Engaged, " upon the door leading into the hall (someone had scrawled "Best Wishes" underneath the printed word), andproceeded to get her dinner in a thoughtful frame of mind. The tinykitchenette boasted ice-box, fireless, and a modest collection ofelectric cooking appliances; in a half-hour Anne had evolved a creamsoup, a bit of steak, nearly cubical in proportions, slice of grahambread, a salad of lettuce and tomato with skilfully tossed dressing, amuffin split ready to toast, with the jam and spreader for it, andcoffee was dripping into the very latest model of coffee-pots. Anne hadnever neglected her country appetite, and was a living refutation of theidea that neatness and art may not dwell together. She moved quietly andwith a speed which had nothing of haste; her mind was busy with amagazine cover for December, she believed she'd begin studying camels. 

After dinner came Burt Winchester, a steady-voiced, olive-skinned youngman, in pleasant contrast to Anne's vivacious fairness, and togetherthey journeyed uptown and then west to the Kensington, for a finaldecision upon the one vacant apartment. The rooms were of fair size, they were all light, and the agent had at least half a yard ofapplicants upon a printed slip in his pocket. 

Burt studied the apartment not at all, but his fiancée with quietamusement. He was much in love with Anne, but he understood her betterthan she had yet discovered. 

"I don't think we'll ever find anything better, " she was saying to him. "Perhaps he'd have it redecorated for us, with a long lease--"

The agent coughed discreetly. "The leases are for one year, withprivilege of renewal, " he said to Burt. "It has just been redecorated;is there anything needed?"

"It would all be lovely, if one liked blue, " murmured Anne. "Just thething for some girl, but not for me, all that pale blue and silver, itdoesn't look a bit like either of us, Burt. I had worked out the moststunning scheme, cream and black, with a touch of Kelly green--"

Another cough, somewhat louder, and accompanied by an undisguised lookof sympathy for Burt. "The owner prefers to decide the decorations, Madame, " said the agent. "Tastes differ so, you understand. "

"Please hold the suite for me until tomorrow night, " said Burt, decisively. "I suppose we'll take it; if not, I'll make it right withyou. "

"I should say, 'tastes differ, '" laughed Anne, tucking her arm intoBurt's, as they began the long walk down-town. "Do you know, Aunt Millyand the girls thought, of course, we'd keep house, and Dan and Georgeare going to pick out girls that will keep house, I saw it in theireyes. You--you're going to be satisfied, Burt?"

"I think so, " answered Burt, judiciously, and then with a change oftone, "Nan, you precious goose, you've always told me you were notdomestic. "

"And you've always said you were no more domestic than I was, " finishedAnne, happily. She entirely missed the quizzical expression of the browneyes above her. "Nuff said. --Are we going to Branton tomorrow, Burt, with the crowd? Can you take the day?"

Anne's "crowd, " the half-dozen good friends among the manyacquaintances she had formed in the city, were invited for a day in thecountry. She and Burt now talked it over, agreeing to meet in time totake the nine-thirty train, with the others. 

But at nine, next morning, Burt had not appeared at the studio; instead, Miss Gilbert had a telephone message that Mr. Winchester was delayed, but would call as soon as possible. It was unlike Burt, but Anne, sensibly, supposed that business had intervened, and, removing her hat, was glad to remember that she had not definitely accepted the invitationwhen it was given. The "crowd" were sure enough of each other and ofthemselves to appear casual: Burt and she could take a later train, andhave just as warm a welcome. 

At nine-thirty Burt appeared, explaining briefly, "Best I could do. There's a train in twenty minutes, we'll catch it if we hurry. "

Anne hurried, which proved to be unnecessary, as the train seemed latein starting; during the trip there was little conversation, as Anne wastactful, and Burt preoccupied. 

"Branton!" called the conductor, at least it sounded like Branton, Burtcame out of his revery with a start, and Anne followed him down theaisle. They stood a moment upon the platform of the quiet little stationand watched the train pull out; as they turned back into what seemed theprincipal street, Anne craned her neck to look around an inconvenienttruck piled with baggage, and made out the sign, Byrnton. 

"Oh, Burt, what were we thinking of?" she exclaimed. "This isn't theright place at all! We were to take the road up past a brick church--andthere isn't any here--this is Byrnton, and we wanted Branton. What shallwe do--why don't you say something?"

"Fudge!" said Burt, soberly, but in his eyes the dancing light hereserved for Anne. "I'll ask the ticket-agent. "

He came out of the station, smiling. "This isn't the Branton line atall, but a short branch west of it, " he informed her. "We took the wrongtrain, but he says lots of people make the same mistake, and they aregoing to change one name or the other, eventually. I am to blame, Nan, for I know this place, Byrnton; I have, or used to have, an Aunt Susanhere, somewhere--shall we look her up? We have nearly three hours tokill. It will be afternoon before we can get to Branton--and Aunt Susanwill give us nourishment, at least, if she's home. "

"Very well, " Anne assented. If Burt's business absorbed him like this, she must learn to take it philosophically. 

"What a pretty place, Burt! Do see those wonderful elms!"

Byrnton proved to be an old-fashioned village, which had had the goodfortune to be remodelled without being modernized. Along the main streetmany of the houses were square, prim little boxes, with front yardsbright with sweet williams, marigolds, and candytuft; these had an ironfence around the garden, and, invariably, shutters at the front door. Anoccasional house stood flush with the brick or flagged sidewalk; in thatcase there were snowy curtains at the window, and a glimpse ofhollyhocks at the back. The newer houses could be distinguished by thewide, open spaces around them; the late comers had not planned theirhomes to command the village street, and neighbors, as an oldergeneration had done, but these twentieth century models did not beginuntil one had left the little railway station well behind. 

"What a homely, homey place, " said Anne, noting everything with the eyeof an artist. "I don't see how you could forget it, if you have an auntliving here. "

"That's the question, " answered Burt. "Have I an aunt living here? Shemay be in California; however, in that case, the key will be under themat. "

Anne continued to look about her, with sparkling eyes. "If Aunt Millyhad lived in a place like this, I'd be there yet, " she told him. "Thefactories spoiled the place for me, but they made business good forUncle Andy and the boys, and Aunt Milly likes the bustle, she'd thinkthis was too quiet. --Isn't it queer how people manage to get what theywant--in time?"

"It is, indeed, " smiled Burt. "There, Nan, that low white cottage at thevery end, the last before you come to open fields. That's Aunt Susan's. "

They quickened their pace; Anne was conscious of an intense wish thatAunt Susan might be home. She wanted to see the inside of the whitehouse, bungalow, it might almost be called, if one did not associatebungalows with stucco or stained shingles. This cottage was of whitewood, with the regulation green blinds. There was an outside chimney ofred bricks; a pathway of red bricks in the old herringbone pattern ledup to the front door, with its shining brass knocker. A row of whitefoxgloves stood sentinel before the front of the house, on each side theentrance, their pointed spires coming well above the window-sills;before them the dark foliage of perennial lupins, tossing up a whitespray of flowers, and then it seemed as if every old-fashioned flower ofwhite, or with a white variety, ran riot down to a border of sweetalyssum. Above all the fragrance came the unmistakable sweetness ofmignonette. 

"Oh, Burt!" called Anne, "I do hope she's home. What a woman she mustbe, I can guess some things about her, just from the outside of herhouse. I hope she'll show me the inside of it. "

Burt shook his head. "She'd have seen us before this and been out here, "he suggested. "Come 'round to the back. "

The back of the premises proved no less fascinating; there was theneatest of clothes-yards, a vegetable garden, and a small garage, afterwhich Anne regarded the silent cottage with wistful eyes. 

"Those beautiful, old-fashioned flowers, no petunias but the whitefrilled kind, --she's an artist--and has the wash done at home, " sheenumerated, "and runs her automobile herself, I am sure, for she's apractical person as well; if she were just a sentimental flower-lover, she'd have had something or other climbing up the house, and it spoilsthe woodwork. "

"It's safe to say Aunt Susan's in California, " said Burt, disregardingthis. "No joke, Nan, she has a married daughter who has been trying toget her out there for years, and Aunt Susan's always threatening to go. Never thought she would, but we can soon find out; I know who'll havethe key. "

He left Anne and walked back to the house just passed, and presentlyreappeared with the key. "Here you are. Aunt Susan left it with Mrs. Brown, who is to look after the place, and to use her judgment aboutletting people in. Aunt Susan has only been gone two days, she wenthurriedly at the last, and Mrs. Brown is to close the house for her, butshe hasn't got 'round to it yet. Lucky for us, there'll be everything weneed for lunch; I brought eggs--see?"

Laughing like a boy. Burt unlocked the back door, and then produced foureggs, from as many pockets. He laid them carefully down upon the kitchentable. 

"Now, Nan, we can use anything in the kitchen or pantry, and Mrs. Brownhas a blueberry pie in the oven which she'll give us, she'll bring itover when it's done. --Want to go over the house?--Give you my word it'sall right, in fact Aunt Susan told Mrs. Brown she wished she could rentit, as is, if she only knew somebody who would love it--that was herword. You can love it until the afternoon train, can't you?"

If Anne heard, she made no reply, she was exploring. 

Downstairs, a wide hall occupied a central third of the house; it waswell lighted by the windows each side the front door, and by doubledoors of glass, which opened on to the back porch. On one side the hallwere kitchen and pantry, nearly equal in size, and glistening with whitepaint, aluminum, and blue and white porcelain. With a hasty glance overthese treasures, to which she was coming back, Anne stepped out into thehall again, and around to the front of the winding staircase, andentered what she knew at once for the "owner's bedroom. " There werewindows on two sides, as this was a front room, and each broad sill boreits own pot of ferns. The furniture here was all old-fashioned, of somedark wood that had been rubbed to a satin finish, the floor was of plainsurface, with braided mats, and a blue and white counterpane providedthe only bit of drapery in the room. Anne's bright head nodded withsatisfaction. Here was character; to win Aunt Susan's respect would beno light task, her personal and intimate belongings showed an austeresense of values and an almost surgical cleanliness. Yet Aunt Susan couldnot be a martinet; her hall, furnished for other people, showed dueregard for their comfort; the living room, which took the entire westernside of the cottage, bore unmistakable signs of much occupancy, withwide and varied interests. A set of dark shelves, at the lower end, heldchina, and suggested that one might also eat at the refectory table, which was furnished as a desk and held a few books, many writingmaterials, and a foreign-looking lamp. There was also a piano, welllittered with music, a sewing bag thrown down upon a cretonned windowseat, and the generous fireplace was flanked by two huge baskets, oneheaped with magazines, the other a perfectly round mound of yellow fur, which suddenly took form and life as a yellow tabby cat fastened hopefultopaz eyes upon them, blinked away a brief disappointment, and thenyawned with ennui. 

"His missie left him all alone, " said Anne, bending to stroke the smoothhead. "What's upstairs, Burt?"

"Go and look, I'll take your place with the Admiral until you comeback, " offered Burt, and at sound of his name the yellow cat jumped outand began rubbing against a convenient table leg. Anne found them in thesame relative positions when she returned from her inspection of theupper floor. 

"Your Aunt Susan must use it for sewing, " she told Burt, dreamily. "Withthat big skylight--it could be a studio, couldn't it?"

"It is, " Burt informed her. "Aunt Susan is an artist--with her needle. She gives, or gave, dressmaking lessons, in her idle moments. She gaveup dressmaking, when she bought this house and settled here, but now sheteaches the daughters of her old customers, they come out in automobilesevery Wednesday, in winter. Saturday afternoons she has some of theyoung girls in the village, here, --without price--and without taste, too, some of them! And Nan, I hate to mention it, but--Aunt Susan is apretty good cook, too!"

"Feed the brute!" quoted Nan, with a gay laugh. "Will the Admiral drinkcondensed milk?"

Mrs. Brown came over with her blueberry pie as Burt was summoned toluncheon. She surveyed the table, which Nan had laid in the kitchen, andthen the Admiral, who was making his toilette in a thorough manner thatsuggested several courses, with outspoken approval. 

"My, I wish Susan Winchester could pop in this minute. You found theprepared flour, and all--baked 'em on the griddle! Wa'n't that cute! Inever did see an omelet like that except from Susan Winchester's ownhands, and she learned from a Frenchwoman she used to sew with. Somefolks can pick up every useful trick they see. "

Turning to Burt, she continued:

"With all the new fangle-dangles of these days, women voting and all, you're a lucky boy to have found an old-fashioned girl!"

"I know it, " said Burt, brazenly, but he did not meet Anne's astonishedeyes. "My girl has learned the best of the new accomplishments, withoutlosing what was worth keeping of the old. "

Anne's judgment told her it was a good luncheon--no better than sheserved herself at home, though. She stared at her own slim, capablefingers. Was she domestic, after all?

"We've been looking at apartments in the city, " Burt wenton--"apartments in a hotel, you know. --Try the omelet, Mrs. Brown--Nan'sdon't fall flat as soon as other omelets do. --But we haven't found whatreally appeals to us. "

"I should think not, " declared Mrs. Brown, vigorously. "I always say aperson hasn't a spark of originality that will go and live in a coopjust like hundreds of others, all cut to the same pattern. Look at yourAunt Susan, now. This house belonged to old Joe Potter, he built itless'n ten years ago an Mis' Potter she had it the way she wanted it, and that was like the house she lived in when she was a girl, little, tucked-up rooms, air-tight stoves, a tidy on every chair, and she madeportières out of paper beads that tickled 'em both silly--yes, andtickled everybody in the ear that went through 'em, though that wan'twhat I meant to say. When she died, Joe wouldn't live here, said hewouldn't be so homesick for Julia in another house, this one was full ofher. So, your Aunt Susan bought it, and what did she do?

"She knocked out partitions, took down fire-boards, threw out a goodparlor set and lugged in tables and chairs from all over, put big panesof glass where there was little ones--in some places, she did, and onlythe good angels and Susan Winchester knows why she didn't change 'emall, they're terrible mean to wash--made the front hall into a settingroom and the parlor into a bedroom, got two bathrooms and no diningroom--well, to make a long story short, this house is now SusanWinchester. Anybody that knows Susan would know it was her house if theysee it in China. 

"Did you learn to keep house with your mother?"

The transition was so abrupt that Anne started. "I--my aunt brought meup--and nine cousins, " she answered. "My aunt is as unlike Burt's as youcan imagine, but just as dear and good. She had a big family, and therewas never time enough to have her home as she wanted it--so shethought--and I thought so, too--but yet--Aunt Milly's home was alwaysfull of happy children, and, perhaps, that's what she really wanted, more than dainty furnishings or a spotless kitchen. "

"Folks, mostly, get what they want, even if they don't know it, "confirmed Mrs. Brown. "Look at the Admiral, here. He don't want to comeover and live with me, same as Susan meant he should. He wants to stayright in his own home, and have his meals and petting same as usual, andhere you come along today and give them to him. Trouble is, folks don'talways know what it is they want. "

When Mrs. Brown went back to her own dinner, she left Anne withsomething to think about. Washing the dishes in Aunt Susan's white sink, which was fitted to that very purpose, drying them upon a rack whichheld every dish apart from its neighbors, and, finally, polishing thequaintly shaped pieces upon Aunt Susan's checked towel, which remaineddry and spotless; opening every drawer and cupboard to see that all wasleft in the dainty order she had found there, Anne had a clear vision ofthe blue and silver furnishings at the Kensington. What had she toldBurt: "It doesn't look like either of us"?--while Aunt Susan's home--

"Burt, " she called, "come and answer this question. Did you come toByrnton instead of Branton on purpose?"

"What's this?" said Burt. "Cross-examination?"

"It's an examination, surely, but I won't be cross, " replied Anne, witha rare dimple. "You must answer my question truly. "

"Yes, Your Honor, " said Burt. "I did, Your Honor. "

"Did you know your Aunt Susan wouldn't be home?"

"Our Aunt Susan, " corrected Burt. --"No, Your Honor--that is, Ithought--"

"You knew she was going to California?"

"Yes, Your Honor. "

"This summer?"

"I didn't know exactly when--honestly, Nan, I did want you to meet her. "

"Why?"'

"I knew you'd like the way she keeps house. I didn't realize that thehouse could speak for itself, without her. --You do like it, Nan?"

"I don't have to answer questions, because I'm the Judge, " Nan told him. "I'll ask you one more. Do you want me to ask you to take this cottage, for us, in the fall, and stay in it until Aunt Susan comes back?"

"Not unless Your Honor pleases. "

"Case dismissed, for lack of evidence, " said Nan. --"Burt, could we livehere?"

"We could. I'll admit it's what I'd like, if you do. The difference inrents would buy gasoline. Could you work here, and keep house, too?"

"I can if I'm smart, " answered Nan, soberly. "I wonder if I'm smart. "

"Dear, " said Burt. "What have you done since you came to New York butwork and keep house, too, in less convenient quarters than this, andwith no one to help you--no good husband like me--?"

"That's so!" she turned a radiant face upon him. 

"If we like, we can begin another home, of our very own, when Aunt Susanwants hers back, " Burt smiled quizzically. "No one else's house wouldsuit you for always, Nan. Ask me why. "

"Why?"

"Because, " said Burt in triumph, "personality, like the measles, willout!"

AMERICAN COOKERY

FORMERLY THE

BOSTON COOKING-SCHOOL MAGAZINE

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Culinary Science and Domestic Economics

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Please renew on receipt of the colored blank enclosed for this purpose. 

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ENTERED AT BOSTON POST-OFFICE AS SECOND-CLASS MATTER

LOVE'S DAY

 When the morning on the hill crest snuffs the candles of the night, And the wide world blooms in beauty with the coming of the light, With the morn awakens, ever sweet and ever new, The happiness of knowing I share the dawn with you. 

 When the morning shadows shorten on the sunny slopes of noon, And the roads of earth are humming with toil's deep, insistent tune, Fragrant as a sea wind, blowing from an island blue, Through moiling hours of toiling comes my memory of you. 

 When the shadows of the twilight like long lashes dim and gray Close in slumber softly o'er the weary eyes of day, Calling through the twilight like harbor lights from sea, Your love becomes a beacon that shines with cheer for me!

 _Arthur Wallace Peach. _

LIMITATION OF ARMAMENTS

"On Armistice Day, November 11, at the hour when the twenty-four menrepresenting the six participating nations first face each other acrossthe council table, a nation-wide demonstration will be under way in theUnited States. Organized labor announces that in every town and city theworkers will join with other citizens in mass-meetings and parades andthat the keynote of Armistice Day should be, 'It is time to disarm. ' Itwill help in impressing upon our own government and upon othergovernments that the people are weary of war-made tax burdens; that theyare deeply in earnest in their demands that these burdens be removed. Itwill strengthen the purpose of the four men who are to represent Americato know that they have the support of the workers and the voters. Theaction of organized labor will help in liberating and directing these'moral forces'; but Labor cannot do it alone. There are others of these'forces' that cannot be tapped or directed by Labor, and these must comeinto action. The time is drawing nigh for their mobilization. "

 _Philadelphia Public Ledger. _

"Without the crowding, persistent, fighting force of the masses thecrusade cannot be won. This is the people's salvation and it is, therefore, the people's fight. It is now up to the people of thiscountry to make their wishes known and their opinions felt. It should beconstantly in mind that, without the mobilized moral force of those uponwhom these crushing burdens are now falling, there is little hope thatthe load will ever be lifted. If it is not lifted, no one can prophesywhat lies beyond. There can be no relief from taxes, no relief fromexpenditures and no relief from war, except through disarmament. "

 W. E. BORAH. 

"One more war, fully prepared for, prepared for with all the diabolicalperversions of science, will reduce Europe and America to what Russia istoday. "

 _Churchman. _

Certainly we believe in the closest limitation of armament. In thismatter we would go to the extreme limit. We are tired of militarism andtired of war and the rumors of war. While we need and desire a merchantmarine, we have no use for fighting ships or submarines. Years ago webegan to dream that America would never engage in another war, but wehave witnessed the most horrid conflict that ever devastated the earth. How can any one ever want war again? The nation that makes an aggressiveattack on another should be regarded as an outlaw and treated as such bythe rest of the world. Dissensions are sure to arise, but these can besettled by conference and agreement or by arbitration. 

Prosperity is dependent on peace. No other world-wide saving can equalthat which can be gained through limitation of armament. The wealth ofthe world consists of just what the world produces. The one master wordof the day is Production. People are not producing enough to satisfy alltheir wants; there is not stuff enough to go round. As a nation we needless of politics and more of production. Our main contention should be amoral appeal for unity in the industrial world. "The field forconstructive, imaginative, and creative minds is the field of commerce. "

A PIONEER IN HOME ECONOMICS

From a recent report by Mr. Eugene Davenport, vice-president of theUniversity of Illinois, we draw the following:

Miss Isabel Bevier retired this year from her work in Home Economics atthe University of Illinois. She entered the service of the University in1900. During the twenty-one years of its existence, Professor Bevier hasgiven herself unsparingly to the development and conduct, day by day, ofthe department of Home Economics. The field was almost entirely new, asa university subject. The courses have been outlined and conducted witha double purpose in mind. First, the presenting of home economics as apart of a liberal education; and second, the development of coursesleading to a profession in teaching, dietetics, and cafeteriamanagement. 

The first graduating class in 1903 numbered three. The number rapidlyincreased, reaching ninety-four in 1918. The total number of studentscoming under the instruction of the staff of teachers for the lasttwenty-one years is approximately 5, 000. 

If efforts are to be judged by their results, whether in respect toalumnæ or the present registration of undergraduate students, it is nottoo much to say that the purposes of this department have been in themain accomplished, by which is meant that the department has trainedhundreds of competent executives and teachers without such exclusiveattention to the professional as to break the contact with that greatmass of university women who are to become, not teachers orprofessionals of any kind, but the heads of American homes. To achievethis double purpose has been the great ambition of the department, inwhich it has eminently succeeded. 

It is not too much to say that at present, no department of theuniversity enjoys more of the confidence and respect of the institutionthan does the department of Home Economics. 

At the Recognition Service in honor of Professor Bevier, in May, 1921, the alumnæ presented the University with an excellent portrait of MissBevier. 

"FEEDING-THE-FAMILY" CLUB

Women are waking up to the fact that upon their shoulders rests theresponsibility of having a healthier nation. Too many people are dyingof avoidable diseases. Rich foods have taken more toll of life than warand pestilence, dietitians tell us. More and more stress is being placedupon diet--not for the sick only, but for those in good health, thatthey may preserve it. By diet we mean the proper combinations of foodsand the scientific uses of vitamines, starches, proteins and acids. What we need is more than a reading acquaintance with those subjects. 

A certain group of women in Long Beach, Calif. , have decided that theacquisition of knowledge concerning food properties is the only way tobetter living for their families. They have grouped together under thename of the "Feeding-the-Family" Club, and, under the leadership of thehead of the department of domestic science of the public schools, theymeet on Wednesday evening each week for two hours to learn how toprepare healthful, nourishing meals for the average family. There aresixteen women in the group, representing fifty-six persons, most of whomare children in school. Think what it means to those children to havemothers who are vitally interested in seeing them grow up to be strong, virile men and women. "Knowledge makes Power, " aye, the knowledge of themothers of today makes for the powerful citizens of tomorrow. 

 R. C. C. 

DO YOUR OWN WORK AND SAVE MONEY

If you are one of the people who are "sick unto death" of these thriftarticles and are utterly weary of reading how to clean your porcelaingas-stove and keep your electric washer in repair. 

The magazines are so full of helpful hints to the $5, 000 and upwardsclass, that it seems as though a mere person like myself might inquire, "How about poor us? Won't somebody write something for us? How can we, who make up most of the world, live within our incomes?"

As nobody has responded as yet, I am going to tell how we manage and, possibly, some one else may be helped thereby. 

Six years ago, when my husband and I awoke from our honeymoon trance, wefound ourselves in California, strangers in a lone land, penniless andjobless. My husband was blessed with neither college education norprofession, but we were both young and undaunted--therefore we pulledthrough. We rented an apartment, furnished, at $15 per month andbuckled in. I might say that the rent didn't have to be paid in advanceor we wouldn't have moved in. My soul mate--otherwise husband--worked asa truckman, a taxi driver, a cement lamp-post worker, a chauffeur, anight watchman, a salesman, a cook and a dish-washer. In five years wemoved twenty different times, an average of once every three months (notbecause we wished to skip our rent, but because my husband found jobs inso many different parts of the city). 

The end of the sixth year has found us located, at last. We get $150 permonth and live on that alone. We are buying our own home, a flivverstands in the garage, our house is nicely furnished (a good deal of thefurniture we have made ourselves) and we dress and live respectably. Ido all my own cooking, washing, ironing, sewing, cleaning, baking andgardening, with a little writing thrown in as a spare-time occupation. No electric machine, $300 gas stove, $700 bedroom set, nor blue-goosestenciled kitchen yet graces our home. No little tea-wagon runs our foodto the table. We don't lay by 35 cents in one envelope, $1. 25 forelectricity in another, nor 63 cents per week for meat in another. Wemerely save a small portion each month. First, toward our home and therest we spend or save as we see fit. Our twenty chickens help out alittle in meat and eggs, but one whole year passed by before we boughtlinoleum for kitchen or bath-room. At present we are working on a $7second-hand writing desk with varnish remover and putty knife and in theend we shall have a very modern, pretty, little, fumed-oak desk forone-seventh the cost of a new one. 

So, Ladies, get in and do your own work. Forget the servant problem andthe money question. Make things yourselves and see how much fun there isin Life. Don't be afraid to soil your hands--cold cream will fix them. Get as much fun out of each day as possible. 

 H. W. P. 

[Illustration: SOME HOMELY THANKSGIVING VEGETABLES]

Seasonable-and-Tested Recipes

By Janet M. Hill and Mary D. Chambers

In all recipes where flour is used, unless otherwise stated, the flouris measured after sifting once. Where flour is measured by cups, the cupis filled with a spoon, and a level cupful is meant. A tablespoonful ora teaspoonful of any designated material is a LEVEL spoonful. In flourmixtures where yeast is called for, use bread flour; in all other flourmixtures, use cake or pastry flour. 

Potage Parmentier

Cook the well-washed, white stalks of two or three leeks, slicedlengthwise, in two tablespoonfuls of fat in a saucepan, and allow toremain over the fire for five or six minutes, or until slightly colored. Add four large potatoes, pared and sliced, one quart of cold water, andtwo teaspoonfuls of salt, cover, and cook for twenty minutes after thewater boils. Strain out the potatoes and leeks and press through acolander. Thicken the water by adding one-fourth a cup of flour, blendedwith two tablespoonfuls of butter or a substitute; stir until it hasboiled for one minute; add one-half a teaspoonful of white pepper, stirinto it the potato purée, and let the whole come to a boil. Pour intothe tureen, and add one-half a cup of rich cream, a cup of well-brownedcroûtons, and a few chervil leaves, or the green leaves of cress or anypreferred herb. The addition of the half-cup of rich cream is essentialto the soup "parmentier. "

Potato-and-Peanut Sausages

Mix one cup of roasted and fine-ground peanuts with one cup and one-halfof highly seasoned mashed potatoes. Add one beaten egg, and form themixture into small sausage-shaped rolls, rolling each one in flour. Rollon a hot pan, greased with bacon fat, or bake in a very hot oven, untilthe outside of the sausages is lightly browned. Pile in the center of adish, and garnish with curls of toasted bacon, placed on a border ofshredded lettuce. 

Roast Turkey

Clean, stuff and truss a twelve-pound turkey, that, when cooked, mayrest on the wings level on the platter, the drumsticks close to thebody. Rub all over with salt and dredge with flour. Cover the breastwith thin slices of salt pork. Set on a rack in a baking-pan (a "doubleroaster" gives best results). Turn often, at first, to sear over andbrown evenly. For the first half hour the oven should be hot, then lowerthe heat and finish the cooking in an oven in which the fat in the panwill not burn. Cook until the joints are easily separated. It willrequire three hours and a half. Add no water or broth to the pan duringcooking. For basting use the fat that comes from the turkey duringcooking. 

Turkey Stuffing

Add one teaspoonful of salt, one-fourth a teaspoonful of pepper and onetablespoonful and one-half of poultry seasoning to three cups of crackercrumbs; mix thoroughly and add three-fourths a cup of melted butter. 

[Illustration: ROAST TURKEY]

Garnish the Roast Turkey with Stuffed Onions

Parboil eight choice onions about one hour. Remove from the water andcut out a circular piece from the top of each to form cups. Chop, fine, the pieces of onion; add an equal measure of cold, cooked ham, salt andpepper to season, one-fourth a cup, each, of fine, soft crumbs andmelted butter and mix thoroughly. Season the inside of the cups withsalt, then stuff with the prepared mixture. Bake slowly about half anhour, basting with melted butter. Serve decorated with celery tips. 

Oyster-and-Onion Purée

Steam one pound of white onions, and when tender sift through acolander. Cook one quart of oysters in their liquor until the gillsseparate; strain, and chop the oysters in a chopping bowl. Return theliquor to the saucepan, and cook with three tablespoonfuls of flour andthree tablespoonfuls of softened butter, rubbed together, stirringconstantly until well thickened and smooth. Season with one teaspoonfuland one-half of salt and one-half a teaspoonful of pepper. Sift into theonion-pulp one-fourth a cup of flour, and stir until blended; addone-fourth a teaspoonful of celery seed and one bayleaf, and mix withthe thickened oyster liquor. Stir until the whole comes to a boil andthe purée is thick as porridge. Add the chopped oysters and one pint ofthin cream, let heat through, and serve with oysterettes, saltines orother plain crackers. 

Salmon à la Creole

Clean and scale a small salmon, stuff with one-half a loaf of stalebread moistened with hot water, seasoned with one-fourth a cup ofbutter, salt and pepper to taste, and one-half a cup of capers. Mix allwell, and bind with one beaten egg. Place the salmon on the rack of abaking-pan in a very hot oven, cover with thin slices of bacon, and letcook until done. Serve on a bed of chopped fresh mushrooms, cooked in alittle bouillon, and garnish the dish with small fresh tomatoes. 

Brother Jonathan

Make a mush of yellow cornmeal, and mould in cylindrical moulds, such asbaking powder boxes or brown bread moulds. Let stand until next day, andcut into slices. Arrange the slices on a large porcelain pie-plate inpyramidal form, sprinkling each layer with some sharp, hard cheese, grated, and seasoned with a very little red pepper. Sift buttered crumbsfreely over the whole; brown in a hot oven, and serve as a vegetablewith fish, with sour grape jelly melted and poured over it. 

Plymouth Succotash

Boil, separately, one chicken and four pounds of corned beef. The nextday remove meat and fat from both kettles of liquid, combine liquids, season with salt (if needed) and pepper; when boiling add five quarts ofhulled corn; remove to slow fire and let simmer three hours. Have readythree pints of New York pea beans that have been soaked twelve hours, boiled until soft and strained through a sieve; add to soup (forthickening). Boil one yellow turnip (or two white turnips), and sixpotatoes; when done add to succotash. This recipe makes eight quarts. 

[Illustration: PLYMOUTH SUCCOTASH]

[Illustration: NEW ENGLAND SALAD]

New England Salad

Dress flowerets of cold, cooked cauliflower with oil, salt, pepper andvinegar. From cold, cooked beets remove the top and center portions tomake beet cups. Arrange the prepared cauliflower to fill cups, pour overboiled salad dressing and arrange a heart of celery in each filledbeet-cup. 

Guinea Chickens

Clean and truss two guinea chickens; place on a bed of sliced, uncookedcarrots, potatoes and celery, arranged in the bottom of a casserole--(alarge bean-pot serves as well). Sprinkle the chicks with salt and pourover them melted butter; set the cover in place. Bake in a moderate ovenone hour and one-quarter, basting every fifteen minutes with meltedbutter. Add no water to the casserole. 

[Illustration: GUINEA CHICKENS]

Rib Roast of Beef with Yorkshire Pudding

Place a rib roast of beef on a rack in a dripping pan; dredge with flourand sear over the outside in a hot oven, then add salt and pepper anddrippings and let cook at a low temperature until done, basting everyten minutes. Remove to a platter and serve with Yorkshire pudding. 

Yorkshire Pudding

Sift together one cup and a half of flour, and one-third a teaspoonfulof salt; gradually add one cup and one-half of milk, so as to form asmooth batter; then add three eggs, which have been beaten until thickand light; turn into a small, hot dripping pan, the inside of which hasbeen brushed over with roast beef drippings; when well risen in the pan, baste with the hot roast beef drippings. Bake about twenty minutes. Cutinto squares and serve around the roast. 

Apple Mint Jelly for Roast Lamb

Cut the apples in quarters, removing imperfections. Barely cover withboiling water, put on a cover and let cook, undisturbed, until softthroughout. Turn into a bag to drain. For a quart of this apple juiceset one and one-half pounds of sugar on shallow dishes in the oven toheat. Set the juice over the fire with the leaves from a bunch of mint;let cook twenty minutes, then strain into a clean saucepan. Heat to theboiling point, add the hot sugar and let boil till the syrup, whentested, jellies slightly on a cold dish. Tint with green color-pastevery delicately. Have ready three to five custard cups on a cloth in apan of boiling water. Let the glasses be filled with the water; pour outthe water and turn in the jelly. When cooled a little remove to table. (English recipe. )

Marinaded Cutlets

Cut a pound of the best end of neck of mutton into cutlets, allowing twocutlets for each bone, beat them with a cutlet bat and trim themneatly. Let them soak for an hour in a marinade made by mixing sixtablespoonfuls of red wine vinegar, one tablespoonful of olive oil, halfa teaspoonful of salt, six bruised peppercorns, a minced onion, a sprigof thyme, and a bayleaf. At the end of the hour drain the cutlets, anddredge them with flour to dry them. Brush over each one with beaten egg, and roll it in bread-crumbs; repeat the egging and breadcrumbing asecond time, and, if possible, leave them for an hour for the crumbs todry on. Half fill a deep pan with frying-fat, and when it is heated, soas to give off a pale blue vapor, place the cutlets carefully in thepan, and when they float on top of the fat and are of a rich browncolor, they are sufficiently cooked, and must be taken from the fat anddrained on kitchen paper before being served _en couronne_, or on amound of mashed potatoes, green peas, French beans, or Brussels sprouts. 

[Illustration: RIB ROAST WITH YORKSHIRE PUDDING]

Veal cutlets, fillets of beef, fillets of white fish, or cutlets of codor hake, are excellent when prepared by the same method. (Englishrecipe. )

Thanksgiving Corn Cake

Sift together two cups of corn meal, two cups of white flour, four_heaping_ teaspoonfuls of baking powder, one LEVEL teaspoonful of soda, one teaspoonful of salt, and one-half a cup of sugar. Add one cup ofsour milk (gradually), three-fourths cup of sour cream, four eggs andone-third a cup of melted butter. 

[Illustration: THANKSGIVING CORN CAKE]

Thanksgiving Pudding

Beat the yolks of four eggs; add one pint of soft bread crumbs, one cupof sugar, the grated rind of a lemon, one teaspoonful of salt, and onecup of large table raisins from which the seeds have been removed; mixall together thoroughly, then add one quart of rich milk. Bake in a verymoderate oven until firm in the center. When the pudding has cooledsomewhat, beat the whites of four eggs dry; beat in half a cup of sugarand spread or pipe the meringue over the pudding; dredge with granulatedsugar and let cook in a very moderate oven about fifteen minutes; theoven should be of such heat that the meringue does not color until thelast few minutes of cooking. 

Coffee Fruit Punch

Add one-half a cup of fine-ground coffee to one cup of cold water, bringvery slowly to a boil, and let simmer for ten minutes. Strain, allowgrounds to settle, decant, and add one cup of sugar. Mix one-half a cupof sifted strawberry preserve with the juice of two lemons, the juice ofthree oranges and the grated rind of one, and half a cup of pineapplejuice. Let the whole stand together for half an hour; then strain, addthe coffee, a quart or more of Vichy, or any preferred sparkling water, and serve in tall glasses filled one-third full with shaved ice; garnisheach with a thin strip of candied angelica. 

[Illustration: SWEET CIDER FRAPPÉ]

Sweet Cider Frappé

Make a syrup by boiling one cup of sugar and two cups of water fifteenminutes; add one quart of sweet cider and one-half a cup of lemon juice;when cool freeze--using equal parts of ice and salt. Serve with roastturkey or roast pork. 

Fig-and-Cranberry Pie

Chop one-half a pound of figs and cook until tender in a pint of water. Add a pint of cranberries, and cook until they pop. Mix one cup of sugarwith four tablespoonfuls of flour and stir into the fig-and-cranberrymixture; let boil, remove from fire, and stir in two tablespoonfuls ofbutter and the juice of one-half a lemon. Put into a pastry shell, arrange strips of paste in a basket pattern over the top, and bake untilthese are browned. 

Dry Deviled Parsnips

Wash and scrape--not pare--three large parsnips; cut in halves, lengthwise, and place, cut side uppermost, on the grate of a rather hotoven to bake for thirty to forty minutes, or until soft and lightlybrowned. Soften one-half a cup of butter, without melting it, and rubinto it the following mixture: Two teaspoonfuls of salt, fourtablespoonfuls of dry mustard, one-half a teaspoonful of cayenne, oneteaspoonful of white pepper, and flour enough to stiffen the paste. Whenthe parsnips are cooked make four slanting cuts in each of the halves, and fill each with as much of the paste as it will hold. Spread over theflat side with the remainder of the paste, arrange on the serving dish, sift fine buttered crumbs over them, and place under the gas flame, oron the upper rack of an oven until crumbs are brown. 

King's Pudding With Apple-Jelly Sauce

Soak, over-night, one-half a cup of well-washed rice, and cook in onepint of milk in double boiler until very tender. Mix this with threecups of apple sauce, well-sweetened and flavored with cinnamon. Add thebeaten yolks of two eggs, one ounce, each, of candied citron and orangepeel, very fine-chopped, and one-half a cup of raisins. Add, the lastthing, the whites of the eggs, beaten to the stiffest possible froth. Line a deep dish with a good, plain paste, pour in the pudding, bakeuntil both paste and pudding top are brown, invert on serving dish andpour the sauce over it. 

Apple-Jelly Sauce

Beat one-half a cup of apple jelly until it is like a smooth batter;gradually add two tablespoonfuls of melted butter, the juice of onelemon and one-half the grated rind, and a few gratings of nutmeg. Setinto a saucepan of boiling water until ready to use, then beat well andpour over the pudding. 

[Illustration: CRANBERRY TART]

Cranberry Tart

Spread a round of paste over an inverted pie plate, prick the paste witha fork eight times. Bake to a delicate brown. Remove the paste from theplate, wash the plate and set the pastry inside. When cold fill with acold, cooked cranberry filling and cover the filling with a top pastrycrust, made by cutting paste to a paper pattern and baking in a pan. Arrange tart just before serving. 

Cooked Cranberry Filling

Mix together three level tablespoonfuls of cornstarch, three-fourths ateaspoonful of salt and one cup and one-half of sugar; pour on one cupand one-half of boiling water and stir until boiling, then add one-thirda cup of molasses, two teaspoonfuls of butter and three cups ofcranberries, chopped fine. Let simmer fifteen minutes. 

Pumpkin Fanchonettes

Mix together one cup and a half of dry, sifted pumpkin, half a cup ofsugar, two eggs, two tablespoonfuls of molasses, one tablespoonful ofginger, two tablespoonfuls of melted butter, one teaspoonful ofcinnamon, one-fourth a teaspoonful of salt, and one cup of rich milk. Pour into small tins lined with pastry, and bake about twenty-fiveminutes. Serve cold; just before serving decorate with whipped cream. 

[Illustration: PUMPKIN FANCHONETTES]

Pilgrim Cookies

Let soak overnight one cup of seedless raisins, then drain and dry on acloth. Cream one-third a cup of butter; beat in one cup of brown sugar, one tablespoonful of milk, and two eggs, beaten light. Add the raisins, and one cup of flour, sifted with one-half a teaspoonful, each, ofnutmeg and cinnamon and two teaspoonfuls and one-half of baking powder. When thoroughly mixed, add one-half a cup of graham flour, unsifted, andone-half a cup of bran, unsifted. 

[Illustration: PILGRIM COOKIES]

Pyramid Birthday Cake

Bake any good layer cake or other simple cake mixture in one or two thinsheets, in a large pan. When done cut into as many graduated circles asthe child is years old. Ice each circle, top and sides, with any goodcake icing, either white or tinted, and lay one above the other withlayers of jelly or preserves between slices. Around each layer arrange adecoration of fresh or candied fruits of bright colors, glacéed nuts, candied rose petals or violets, bits of angelica, or any other effectivedecoration. Let the cake stand on a handsomely decorated dish, and smallflags be inserted in the topmost layer. 

[Illustration: FRUIT AND MELONS]

Stirred Brown Bread

Measure three cups of graham flour into a large mixing-bowl; add one cupof bran, and sift on to these one cup and one-half of white flour, towhich one and one-fourth a teaspoonful of salt has been added. Stirtogether until mixed. Dissolve one teaspoonful of baking soda in atablespoonful of hot water, and add to two cups of buttermilk. Melt twotablespoonfuls of butter and one of any preferred substitute, mix withone-half a cup of molasses, stir into the buttermilk, and add all to thedry ingredients, stirring vigorously. Lastly, add one-half a compressedyeast cake to the batter, and stir again until the yeast is thoroughlyincorporated with the batter, which should be very stiff. Place in agreased bread pan, cover, set in a warm place until batter has risen totop of pan or doubled in bulk. Bake one hour in an oven with graduallyincreasing heat. This bread keeps fresh for a long time, and isparticularly good sliced thin for sandwiches. 

Swedish Pancakes With Aigre-Doux Sauce

Beat, until light, the yolks of six eggs; add one-half a teaspoonful ofsalt, one teaspoonful of soda, dissolved in one tablespoonful ofvinegar, then two cups of sifted flour, alternately, with the beatenwhites of the eggs, and if necessary add enough milk to make a thinbatter. Pour a small ladleful at a time on the griddle; spread eachcake, when cooked, with raspberry jam, roll up like a jelly roll, pileon a hot platter, dust over with powdered sugar, and serve with each onea spoonful of Aigre-Doux Sauce. 

Aigre-Doux Sauce

Add to two cups of sour cream the juice and fine-grated rind of onelarge lemon. Stir in enough sugar just to develop a sweet taste, one-half a cup or more, and beat hard and long with a Dover beater untilthe sauce is quite light. 

Sautéed Cucumbers and Tomatoes

Pare four large cucumbers and cut in quarter-inch slices; season bysprinkling with salt and pepper, then dip in beaten egg, and afterwardsin fine, sifted crumbs. Proceed in the same manner with two firmtomatoes, removing the skin by dipping first into boiling water, theninto cold, and rubbing the skin off. The tomatoes should be cut inhalf-inch slices. Heat a large spider until very hot; add two or moretablespoonfuls of dripping or other fat, and sauté in this, first thecucumbers, then the tomatoes, turning the slices when browned on oneside, and cooking until crisped. Serve in a hot vegetable dish. 

Skirt Steak, with Raisin Sauce

Make a rich stuffing by chopping together three-fourths a pound ofveal, one-half a pound of ham, and an ounce of beef suet or other fat. Add the grated rind of a small lemon, and a teaspoonful of dried, mixedherbs, or of kitchen bouquet, two beaten eggs, a grate of nutmeg, andone cup of cream. Cook all together over hot water until mixture is theconsistency of custard; thicken further with fine bread crumbs, and letcool. Divide a two-pound skirt steak into halves, crosswise, spread thestuffing over both parts, roll up each one and tie. Let steam for halfan hour, then put into a hot oven to finish cooking and brown. Servewith Raisin Sauce. 

Raisin Sauce for Skirt Steak

Add one-half a cup of seeded raisins to one pint of cold water, set overfire, bring slowly to a boil and let simmer, gently, for fifteenminutes. Blend two tablespoonfuls of flour with one-half a teaspoonfulof salt and one-fourth a teaspoonful of white pepper, and stir this intotwo scant tablespoonfuls of melted butter or butter substitute; add tothe raisins and water, and let boil, keeping stirred, for three minutes. Remove from fire and add the juice of one-half a lemon or twotablespoonfuls of vinegar. 

Boudin Blanc

Cook a dozen small onions, sliced, in a saucepan with one cup of sweetleaf-lard. While cooking put through the meat chopper one-half a pound, each, of fresh pork and the dark and white meat of a fowl or chicken. Add to saucepan containing onions and lard, and stir in enough finebread crumbs to make the whole the consistency of a soft dough. Addseasoning of salt and pepper with a spoonful of mixed dried herbs. Lastly, add one cup of sweet cream and three well-beaten eggs, and stirthe whole until the eggs are set. Stuff this into pig entrails, makinglinks six inches long. Keep stored in a cool place, and cook likesausage. Or the boudin may be packed into jars, and sliced or cut intodice and sautéed when cold. 

Seasonable Menus for Week in November

 SUNDAY

 Breakfast

 Oranges Corn Flakes with Hot Milk Codfish Balls Buttered Toast Marmalade Coffee

 Dinner

 Roast Leg of Lamb Mashed Potatoes Spinach with Egg Creamed Turnips Celery Salad Date Soufflé Coffee

 Supper

 Oyster Stew Crackers Lettuce-and-Peanut Butter Sandwiches Soft Gingerbread Cocoa

 MONDAY

 Breakfast

 Malt Breakfast Food, Top Milk Scrambled Eggs with Tomato Graham Muffins Coffee

 Luncheon

 Potage Parmentier Savory Hash, Meat and Potatoes Tea Tarts Russian Tea

 Dinner

 Planked Steak, Parkerhouse Style Head Lettuce King's Pudding, with Apple Jelly Sauce Black Coffee

 TUESDAY

 Breakfast

 Dates Gluten Grits, Cream Baked Potatoes Bacon Graham Toast, Butter Coffee

 Luncheon

 Salmon à la Creole Pulled Bread Sweet Potato Croquettes Pears in Syrup Milk or Tea

 Dinner

 Stuffed Leg of Pork Mashed Potatoes Apple Sauce Fig-and-Cranberry Pie Coffee

 WEDNESDAY

 Breakfast

 Winter Pears Wheatena, Milk Pork-and-Potato Hash Raised Pancakes, Syrup Coffee

 Luncheon

 Oyster-and-Onion Purée Crusty Rolls Apple-and-Nut Salad Cocoa

 Dinner

 Skirt Steak with Raisin Sauce Dry Deviled Parsnips Baked Sweet Potatoes Cherry Pie Coffee

 THURSDAY

 Breakfast

 Cream of Wheat, Cream Tomato Omelet Stirred Brown Bread Coffee

 Luncheon

 Potato-and-Peanut Sausages Cabbage-and-Celery Salad, with Cheese Strawberry Gelatine Jelly Tea

 Dinner

 Boiled Tongue Steamed Potatoes Creamed Carrots Brussels Sprouts Apple Pie à la Mode Coffee

 FRIDAY

 Breakfast

 Grapefruit Cracked Wheat, Milk Creamed Finnan Haddie Hashed Brown Potatoes Popovers Coffee

 Luncheon

 Frumenty with Cream Escaloped Chipped Beef and Potatoes Chocolate Layer Cake Café au Lait

 Dinner

 Halibut Steaks Brother Jonathan Creamed Cabbage Chow-Chow Apricot Puffs with Custard Sauce Coffee

 SATURDAY

 Breakfast

 Gravenstein Apples Quaker Oats, Milk Scrambled Eggs with Bacon Steamed Brown Bread Coffee

 Luncheon

 Purée of Baked Beans Castilian Salad (Pineapple, Nuts, Apples, Grapes, Celery) Swedish Pancakes with Aigre-Doux Sauce Chocolate

 Dinner

 Veal Stew Browned Sweet Potatoes Lima Beans in Tomato Sauce Leaf Lettuce with Fr. Dressing Brown Betty with Foamy Sauce Coffee

Menus for Thanksgiving Dinners

 I

 _Three-Course Dinner for Small Family in Servantless House_

 Roast Chicken, stuffed with Chopped Celery and Oysters Baked Sweet Potatoes Boiled Onions

 Salad (Fine chopped apples and nuts in red apple cups) Cream Dressing

 Mince or Squash Pie à la mode Sweet Cider Coffee

 II

 _A Simple Company Dinner of Six Courses_

 Celery Clam Bouillon, Saltines Ripe Olives

 Roast, Chestnut-Stuffed Turkey, Giblet Sauce Buttered Asparagus Glazed Sweet Potatoes Moulded Cranberry Jelly

 Chicken Salad in Salad Rolls

 Thanksgiving Pudding Hard Sauce

 Chocolate Ice Cream Strawberry Sauce

 Assorted Fruit Coffee

 III

 _A Formal Company Dinner. Eight Courses_

 Curled Celery Oyster Soup, Bread Sticks Radish Rosettes

 Turbans of Flounder Hollandaise Sauce Potato Straws Olives Crusty Rolls Salted Nuts

 Capon à la Creme (Stuffing of Potatoes, Mushrooms, Chestnuts, etc. ) Mashed Potatoes Green Pea Timbales Cranberry Sauce

 Sweet Cider Frappé

 Venison Steaks Currant Jelly Sauce Baked Parsnips

 Apple-and-Grape Salad

 Macaroon Pudding Frozen Mince Pie Hot Chocolate Sauce

 Glacéed Walnuts Fruit Black Coffee

 IV

 _Elaborate Formal Dinner. Ten Courses_

 Fruit Cocktail Oysters on Half-shell Brown Bread-and-Butter Sandwiches Quartered Lemons

 Clear Bouillon, Oysterettes Radishes Celery

 Boiled Halibut Potato Balls in Parsley Sauce Sweet Pickles

 Cauliflower au Gratin

 Braised Turkey or Capon Bread Stuffing Giblet Gravy Duchesse Potatoes Spinach

 Crystallized Ginger Salted Pecans Pineapple Fritters, Lemon Sauce

 Granite of Cider and Apples

 Cutlets of Duck, with Chopped Celery

 Orange Salad

 Pumpkin Pie Raisin and Cranberry Tarts Chocolate Parfait Almond Cakes

 Nuts Raisins Bonbons Candied Orange Peel Black Coffee

Concerning Breakfasts

By Alice E. Whitaker

A certain Englishman who breakfasted with the Washington family in 1794wrote of the occasion: "Mrs. Washington, herself, made tea and coffeefor us. On the table were two small plates of sliced tongue and drytoast, bread and butter, but no broiled fish, as is the general custom. "However sparing the mistress of Mt. Vernon might have been, it was theusual custom in old times to eat a hearty breakfast of meat or fish andpotato, hot biscuits, doughnuts, griddle cakes and sometimes even piewas added. A section of hot mince pie was always considered a fittingending to the winter morning meal in New England, at least. 

When Charles Dickens was in the United States, in 1842, he stopped atthe old Tremont house in Boston. In his "American Notes, " which followedhis visit to this country, he wrote critically of the Americanbreakfast, as follows: "And breakfast would have been no breakfastunless the principal dish were a deformed beefsteak with a great flatbone in the center, swimming in hot butter and sprinkled with the veryblackest of pepper. "

For a time my household included a colored cook, who, according to localcustom, went to her own home every night. Invariably before leaving shecame to me with the short and abrupt question, "What's for?" Thisexperience taught me the difficulty of planning breakfasts off hand. More than one beginner in housekeeping wonders whether a light breakfastof little but a roll and coffee is more healthful than one of severalcourses. It is an old American idea that luncheon or supper may belight, dinner varied and heavier, but breakfast must be wholesome andnourishing. This is based on the belief that it is natural for man andbeast to wake up in the morning with a desire for food and unnatural totry to do the hardest work of the day with but a pretence at eating. 

About twenty years ago there was much talk of the alleged healthfulnessof going without breakfast entirely. For a time this plan was the objectof much discussion and experiment by medical and scientific men andworkers in general. The late Edward Everett Hale was a strong opponentto abstinence from breakfast by brain workers, while those who laboredwith hand and muscle looked with little favor on the morning fast. Finally the no-breakfast idea went the way of most fads in food. 

As a compromise between the extremes of going without any breakfast, andthe old-time, over-hearty meal of several courses, there came intofashion the simple meal of fruit, cereal and eggs. This is to becommended, if the egg, or its substitute in food value, is not omitted. Too often a sloppy cereal is washed down rapidly with a cup of coffeeand called sufficient. Sometimes the ready-to-eat cereal and the milkbottle left at the kitchen door include the entire preparation for themorning meal. 

The adaptability of this quick breakfast, and its ease of preparation, keep it in favor, but filling the stomach with a cereal, from whichsome of its best elements have been taken, means, for women folks athome, placing the coffee pot on the range to warm up the cup that willstop that "gone" feeling so common after a near-breakfast. The man atwork might once have found solace in a glass of beer; now, perhaps, hesmokes an extra cigarette. It is well understood that children growlistless and dull before noon, when an insufficient breakfast is eaten. One who has breakfast leisurely at nine o'clock may be satisfied with aroll and a cup of hot drink, but a commuter with a trip ahead to officeor shop, and the farmer who must make an early start in the day, cannotrely on light, quickly digested food in the morning. Their energy andworking capacity will slow down long before noon. 

Objection is sometimes made to a good, sustaining breakfast because of adistaste for food in the morning. In such a case, look to the quality orquantity of the night meal; it may be too heavy or indigestible. 

Between a breakfast with warmed-over meats, and one without meat, especially if eggs are substituted, the choice should be given to thelatter. Twice-cooked meats, however pleasing they may be to the palate, are not easy to digest. They serve merely as a way to use left-overs, which good management will keep to the minimum. 

When selecting fruits for breakfast, the fact must not be overlookedthat the starch of cereals and acid fruits, like a sour orange, oftendisagree. When apples are plentiful nothing is better than this fruitwhen baked, but in cities the banana frequently costs less and it standsat the head of all fruits in food value. When perfectly ripe it hasabout 12 per cent of sugar, but as it is picked green, the fruit sold inthe markets is often but partially ripe and is more easily assimilated, if baked like the apple; it then becomes a valuable breakfast food. 

It is a common mistake in a meatless breakfast to use too large aproportion of cereal. While the standard cereal foods, when dry, arefrom two-thirds to three-quarters starch, with the balance made up of alittle protein, fat, water, fibre and a trace of mineral matter, itshould not be forgotten that while cooking they absorb several timestheir bulk of water, which reduces the food value of the product. Oatmeal and corn meal are best adapted for winter use because theycontain a little more fat than wheat or rice, which are suitable forsummer diet. 

Eggs are the most available substitute for meat at breakfast and it isdoubtful economy to omit them, except in times of extreme high prices. They are not essential in all desserts and saving in their use shouldbegin at that point. Eggs may be cooked in many ways so that they neednever become a monotonous fare. All kinds of fish are an excellentsubstitute for meat, and, as prepared for the table, nearly equal beefand mutton, in the amount of protein, which is the element missed in anon-meat diet, unless it be carefully planned. 

Breakfasts without Meat

The following are adapted to different seasons and the beverage may beselected to suit the taste. 

1. Strawberries, eggs baked in ramekins, oatmeal muffins. 

2. Fruit, cheese omelet, rice griddle cakes. 

3. Oranges, codfish balls, wheat muffins. 

4. Oatmeal, baked bananas, scrambled eggs, rice muffins. 

5. Cereal, hashed browned potatoes, date gems. 

6. Oranges, soft boiled eggs, lyonnaise potatoes, dry toast. 

7. Cereal with dates, whole wheat muffins, orange marmalade. 

8. Stewed prunes, French omelet, creamed potatoes, dry toast. 

9. Grapefruit, broiled salt codfish, baked potatoes, corn muffins. 

10. Fresh pineapple, broiled fresh mackerel, creamed potatoes, Frenchbread. 

11. Sliced bananas, omelet with peas, rusked bread. 

Breakfasts with Meat

1. Fresh apple sauce, pork chops, stewed potatoes, graham muffins. 

2. Dried peaches, stewed, broiled honeycomb tripe, escalloped potatoes, reheated rolls. 

3. Fruits, minced mutton, potato puffs, rice griddle cakes, lemon syrup. 

4. Baked apples, baked sausages, hashed potatoes, corn cakes. 

5. Baked rhubarb and raisins, ham omelet, bread-crumb griddle cakes, caramel syrup. 

6. Melon or berries, broiled ham, shirred eggs, creamed potatoes. 

7. Oranges, broiled beef cakes, French fried potatoes, toast. 

8. Steamed rice, sliced tomatoes, bacon and eggs, rye muffins. 

9. Berries, broiled chicken with cream sauce, fried potato cakes, muffins. 

10. Cereal with syrup, scalded tomatoes with melted butter, baked hash, dry toast. 

11. Melon, veal cutlet, cream sauce, baked potatoes, corn bread. 

Some Recipes for Preparing Poultry

By Kurt Heppe

Fowls should be divided into four classes, according to their uses. Theuses are controlled by the age of the fowl. 

What is suitable for one dish is not suitable for others. In fowls theage of the bird controls the use to which it can be put. This issomething the caterer and the housewife must remember. 

A young bird can be distinguished from an old one by the pliability ofthe tip of the breastbone. When this tip bends under pressure, then thebird is young. If it is hard and unyielding, then it is old. 

Very old birds are used for soup and for fricassée. 

Medium-aged birds are used for roasts. 

Spring chickens are used for broilers and for sautéed dishes. 

Very young chicks are used for frying in deep fat; for this purpose theyare dipped in a thin batter, or else in flour, and in eggs mixed withmilk and afterward in breadcrumbs. These chicks, and also springchickens, are used for casserole dishes and for cocottes (coveredearthen ware containers, in which the fowls are roasted in the oven). 

The liver of fowls is used in different ways; it makes an excellentdish. It is best when sautéed with black butter. Some of the fine Frenchragouts consist mostly of chicken livers. 

With omelettes they make an incomparable garnish. 

In very high-class establishments the wings and breast are oftenseparated from the carcass of the fowl and served in manifold ways. Sometimes the entire fowl is freed of bones, without destroying theappearance of the bird. These latter dishes are best adapted forcasserole service and for cold jellied offerings. 

Capons are castrated male fowls. They fatten readily and their fleshremains juicy and tender, owing to the indolence of the birds. The meatof animals is tenderest when the animal is kept inactive. For thisreason stall-feeding is often resorted to. When the animal has noopportunity to exercise its muscles the latter degenerate, andnourishment, instead of being converted into energy, is turned into fat. Range birds and animals are naturally tough; this is especially true ofthe muscles. 

Large supply houses now regularly basket their fowls for about two weeksbefore putting them on the market. During this time they are fed ongrain soaked in milk. This produces a white, juicy flesh. 

When a bird is to be roasted it should be trussed. This is done byforcing the legs back against the body (after placing the bird on itsback); a string is then tied across the bird's body, holding the legsdown. The wings are best set firmly against the breast by sticking awooden skewer through the joint and into the bony part of the carcass, where the skewer will hold against the bones. 

In preparing birds for the oven their breasts should be protected byslices of bacon. Otherwise they will shrivel and dry before the birdsare cooked. 

For broiling, the birds are cut through in the back, in such a mannerthat they quasi-hinge in the breast; they are then flattened so theywill lie evenly in a double broiling iron; for this purpose the heavybackbone is removed. 

Stuffed Poularde

After trussing the bird rub it with lemon so it will keep of good color;now cover the breast with thin slices of bacon (these can be tied on). The poularde is put into a deep, thick saucepan and cooked with butterand aromatics in the oven. When it is nearly done it is moistened withpoultry stock. If this stock reduces too fast, then it must be renewed. It is finally added to the sauce. 

These fowls may be stuffed with a pilaff of rice. This is prepared asfollows: Half an onion is chopped and fried in two ounces of butter. Before it acquires color half a pound of Carolina rice is added. This isstirred over the fire until the rice has partly taken up the butter;then it is moistened with consommé (one quart); and covered and cookedin a moderate oven for fifteen minutes. It is now combined with a littlecream, a quarter a pound of dice of goose liver and some dice oftruffles. 

The rice should not be entirely cooked by the time it is stuffed intothe bird; the cooking is completed inside the bird. The cream is addedto provide moisture for the rice to take up. 

Instead of cream one may use consommé, and the truffles and fat livermay be left out, if too expensive. 

The bird is served with a suitable sauce. 

The best sauce for this purpose is Sauce Suprême, and is prepared asfollows: Put two pints of clear poultry stock and some mushroom-liquorinto a sauté-pan. Reduce two-thirds. 

While this is going on prepare some poultry velouté by bringing somebutter in a pan to bubble, and adding some flour. This is brought to aboil while stirring constantly. The flour must not be allowed to color. Now, gradually, add some poultry-stock, stirring all the while with awhisk. Salt, pepper and nutmeg are added. This is simmered on the sideof the fire, and then strained. 

Now add one pint of this velouté to the suprême sauce; reduce the wholeon an open fire, while constantly stirring. Gradually add half a pint ofgood cream and finish with a little butter. 

Sautéed Chicken

Young chickens should be used for this purpose. Feel the breast bone; ifit bends beneath pressure the bird is right. 

Empty, singe and clean, and disjoint the bird. This is done by cuttingthe skin at the joints and loosening the bones with a knife. 

The wings are cut off in such manner that each holds half of the breast;the pinions are entirely cut off; the different pieces are seasoned withsalt and pepper; now heat some clarified butter in a sauté-pan; when itis very hot insert the pieces of chicken and let them color quickly;turn them over, from time to time, so as to get a uniform color; coverthe utensil and put it in a fairly hot oven. The legs are cooked forabout ten minutes more than the breast and wings. The latter are kepthot separately. 

When all pieces are done, they are dished on a platter and kept hot inthe oven; the pan is now moistened with mushroom-liquor, or chickenstock, and again put on the fire; only a very little moistening is putin the pan. As soon as it boils swing it around the pan and then add toit, gradually, the sauce that is to be served. This swinging in the pandissolves the flavor, which solidifies in the bottom of the pan; itgreatly improves the sauce. 

A simple sauce for sautéed chicken is nut butter, that is, butterbrowned in the pan. This may be varied by flavoring it with a crushedgarlic-clove. An addition of fine herbs will further improve it. A darktomato sauce may also be served. 

A good garnish for sautéed chicken is large dice of boletus mushrooms, sautéed in garlic butter; also dice of raw potatoes sautéed in clarifiedbutter, and again fresh tomatoes cut up and sautéed in butter. Egg-plants are also excellent for a garnish. 

Sautéed chicken may be baked and served in the cocotte. 

Poulet en Casserole Bourgeoise

The chicken is trussed; the breast is covered with strips of bacon andput into a deep, thick saucepan. It is colored in the oven, and whennearly done is transferred to a casserole. It is now moistened with somechicken-stock and a little white wine. This moistening is used in thebasting, and after being freed of fat, added to the sauce. 

A few minutes before the fowl is done bouquets of fresh vegetables areadded to the chicken, in individual heaps, and the chicken is thenserved, either with a sauce, or else with an addition of butter. Itshould be carved in sight of the guests. 

Chicken Pie

A fowl is cooked (boiled) with flavoring vegetables until done, and isthen cut up as for fricassée; the pieces are seasoned with salt andpepper and sprinkled with chopped onions, a few mushroom-buttons andsome chopped parsley. The pieces are now put into a pie-dish, legsundermost, some thinly-sliced bacon is added and some potatoesParisienne (spooned with the special potato spoon). The pie-dish is nowfilled two-thirds with chicken velouté (chicken-stock thickened withflour and egg-yolks), and a pie crust is laid over all, pressed to theedges of the dish and trimmed off. The crust is slit open (so the steamcan escape), it should be painted with egg-yolk, and be baked for oneand a half hours in a moderate oven. 

Suprême de Volaille Jeanette

Of a poached cold fowl the suprêmes (boneless wing and breast in onepiece) are loosened and trimmed to oval shape. They are covered withwhite chaudfroid sauce, by putting the pieces on a wire tray and pouringthe sauce over while still liquid. They are decorated with tarragonleaves. 

In a square, flat pan a half-inch layer of aspic is laid. On this slicesof goose liver are superimposed (after having been trimmed to the shapeof the suprêmes); the suprêmes are now put on top of the fat liver, andthen covered with half-melted chicken jelly. 

When thoroughly cooled and ready to serve, a square piece is cut out ofthe now solid jelly around the suprêmes. The suprême is thus servedincrusted in a square block of thick jelly; the dish is decorated withgreens. 

Polly's Thanksgiving Party

By Ella Shannon Bowles

The idea for the party came to Polly one night as she was washing thedinner dishes, and that very evening she waved away the boys' objectionthat Thanksgiving was a family affair pure and simple. 

"I'm not planning to have any one in for dinner, " she said, "thoughthere's nothing that would suit me better, if the apartment boasted alarger dining room. But there are three girls in my Sunday School classthat can't possibly go home this year, and I've no doubt you boys couldfind somebody that won't be invited anywhere. Thanksgiving is such acheerless place in a boarding house! If we ask a few young people in fora party in the evening, it will liven things up a bit for them, and Ithink it will be pretty good fun for us, don't you?"

In the end Polly had her way, and just a week before Thanksgiving, shesent invitations to three girls and to two boys whom Rupert and Harrysuggested. 

Polly searched the shops for a card of two-eyed white buttons of thesize of ten cent pieces. She carefully sewed a button on the upper partof a correspondence card, added eyebrows, nose and mouth with India ink, copied a body and cap from Palmer Cox's "Brownie Book, " painted thedrawing brown, and behold, a saucy brownie grinned at her from theinvitation. Underneath the picture, she carefully printed a jingle. 

 "This Thanksgiving Brownie brings a message so gay, To visit our house on Thanksgiving Day, To help celebrate with all kinds of good cheer The 'feast of the harvest' at the end of the year. "

The boys took a walk into the country on Thanksgiving morning and cameladen with sprays of high-bush cranberries. These, with the bunches ofchrysanthemums which they bought, and Polly's fern and palm, gave thesmall living room a festive appearance. 

Assisted by her brothers, Polly served the dinner early. After clearingthe dining room table, she placed a pumpkin jack-o-lantern in thecenter, and arranged around it piles of apples, grapes, and oranges. 

After the guests had been introduced to each other, Polly passed eachone a paper plate containing a picture, cut and jumbled into smallpieces, and a tiny paper of paste and a toothpick. Each girl and boy wasasked to put the "pi" together and paste it on the inside of the plate. When arranged, the pictures were found to be of Thanksgiving flavor. "Priscilla at the Wheel, " "The Pilgrims Going to Church, " "The FirstThanksgiving, " and others of the same type. To the person making his"pi" first a small and delicious mince pie was awarded. 

Pencils and paper were then passed. On one slip was written, "What Ihave to be thankful for, " on the other, "Why I am thankful for it. " Theslips were collected, mixed up, and distributed again. Each guest wasasked to read the first slip handed him with the answer. The resultcaused much laughter. 

This was followed by a modification of the famous "donkey game. " Pollyhad painted a huge picture of a bronze turkey, but minus the tail, andthis was pinned to the wall. Real turkey feathers with pins carefullythrust through the quills were handed about, and each guest wasblindfolded and turned about in turn. To the one who successfully pinneda feather in the tail was given a turkey-shaped box of candy, and theconsolation prize was a copy of "Chicken-licken. "

A pumpkin-hunt came next. Tiny yellow and green cardboard pumpkins wereconcealed about the apartment. The yellow pumpkins counted five and thegreen two points. At the end of the search a small pumpkin scooped out, and filled with small maple sugar hearts, was presented to the guesthaving the highest score, and a toy book of, "Peter, Peter, PumpkinEater" was awarded to the unfortunate holding the lowest score. 

Polly had determined to keep the refreshments very simple. The daybefore Thanksgiving she made an easy salad dressing by beating two eggs, adding one-half a cup of cider vinegar, two tablespoonfuls of sugar, one teaspoonful of mustard and one-half a teaspoonful of salt, and atablespoonful of melted butter. She placed the ingredients in a bowl, set in a dish of water on the front of the stove, and when theythickened she removed it from the fire and thinned with cream. To makesandwiches, she mixed the dressing with minced turkey, added half afine-chopped pepper, and spread the mixture between dainty slices ofbread. 

The sugared doughnuts she made by beating two eggs, adding one cup ofsugar, one cup of sour milk, three tablespoonfuls of melted butter andflour, sifted with one-half a teaspoonful of soda and two teaspoonfulsof baking powder, to make the mixture thick enough to roll withoutsticking to the moulding board. They were cut with a small cutter, friedin deep, hot fat, and sugared plentifully. 

Rupert contributed "Corn Popped in a Kettle. " A large spoonful of lardand a teaspoonful of salt were placed in the bottom of a large kettleover a hot fire. A cup of shelled popcorn was added and stirred brisklywith a mixing spoon. When the kernels began to pop, the kettle wascovered and shaken rapidly, back and forth, until filled with fluffy, white popcorn. 

With the fruit and "grape-juice lemonade, " the sandwiches, doughnuts andpopcorn made a pleasing "spread, " Polly felt. She served everything onpaper plates and used paper napkins, decorated with Thanksgivingdesigns. 

To Make a Tiny House

 Oh, Little House, if thou a home would'st be Teach me thy lore, be all in all to me. Show me the way to find the charm That lies in every humble rite and daily task within thy walls. Then not alone for thee, but for the universe itself, Shall I have lived and glorified my home. 

 _Ruth Merton. _

Home Ideas and Economies

Contributions to this department will be gladly received. Accepted itemswill be paid for at reasonable rates. 

Vegetable Tarts and Pies

Elizabeth Goose of Boston bestowed a great blessing upon Americanposterity when she induced her good man, Thomas Fleet, to publish, in1719, "The Mother Goose Melodies, " many of which rhymes dated back to asimilar publication printed in London two hundred years before. Is itstrange that, with this ancestral nursery training, the cry against theuse of pastry goes unheeded, when as children, we, too, have sung to us, over and over, the songs of tarts and pies?

The word tart comes from the Latin word _tortus_, because tarts wereoriginally in twisted shapes, and every country seems to have adoptedthem into their national menus. That they were toothsome in those earlydays is shown in these same nursery rhymes, and, that tarts seemed tohave been relished by royalty and considered worthy of theft is evincedin the rhymes, "The Queen of Hearts she made some tarts. "

 and, "Little King Boggen he built a fine hall, Pie-crust and pastry-crust that was the wall. "

Again this ancient lore speaks of "Five and twenty blackbirds baked in apie, " and, too, there was that child wonder, "Little Jack Horner" who, with the same unerring instinct of a water wizard with a willow twig, could, by the sole means of his thumb, locate and extricate, upon thetip of the same, a plum from the Christmas pie. 

American tarts and pies are in a class of their own. Pies were veryclosely allied to pioneer, and the Colonial housewife of early days wasforced to concoct fillings out of sweetened vegetables, such as squash, sweet potatoes, and even some were made of vinegar. Yet the childrenstill doted on these tempting tarts, pies and turnovers, for were theynot trotted in babyhood on a

 "Cock horse to Banbury Cross, To see what Tommy can buy: A penny white loaf, a penny white cake, And a two-penny apple pie. "

The next time you have a few varieties of vegetables left over, or wisha dainty luncheon side dish, try making a tray of vegetable tarts withvarious fillings, and they will prove as fascinating to choose from as atray of French pastries. 

While I have worked out these modern recipes in tempting ways of servingleft-overs using common vegetables, I will lay all pastry honors to ourfore-mothers, who passed on to us the art of pie-making. Proof as to theharmlessness of pies in diet is shown in the fine constitution of ourAmerican doughboy, who is certainly a great credit to the heritage ofpastry handed down by the Daughters of the American Revolution. 

The moral of this discourse is that, "The child is father of the man, "and men dote on pies. 

Potato Tarts à la Gratin

Line round muffin pans with pastry circles as for other preserve tarts, and fill with the following:

Dice cold-boiled potatoes, season with salt and pepper, moisten withwhite sauce, made of two tablespoonfuls of flour, two tablespoonfuls oflard, one cup of milk, one-half a teaspoonful salt. Mix with thisgrated cheese. Fill the shells and sprinkle grated cheese on top. Bake alight brown. 

Baked Onion Dumplings

Parboil medium-sized onions in salted water. Cut half way down inquarters, add salt, butter, and pepper. Place each on a square ofbiscuit dough or pastry, rolled thin. Bring together opposite corners, twist, and place in a moderate oven to bake the onion tender. Serve withwhite sauce. 

Fresh Tomato Tart Salad

With a round cooky cutter make rounds of pastry. Cut an equal numberwith the doughnut cutter. Prick, sprinkle lightly with grated cheese andbake a light brown. Place a plain shell on a crisp lettuce leaf, add aslice of tomato, not larger, on top. Then pour on a little mayonnaiseand place on top the tart shell with a hole in the center. Serve atonce. 

Green Tomato Mince Pie

One peck of green tomatoes, put through a food chopper. Boil, drain andadd as much water as juice drained out. Scald and drain again. Add wateras before, scald and redrain. This time add half as much water, then thefollowing:--

 3 pounds brown sugar 2 pounds raisins 2 tablespoonfuls nutmeg 2 tablespoonfuls cinnamon 2 tablespoonfuls cloves 2 tablespoonfuls allspice 2 tablespoonfuls salt

Boil all together, and add one cup of vinegar. Cook till thick asdesired. Put in jars and seal. 

To one pint of this mixture add one cup of chopped apple and the juiceand rind, grated or ground. Sweeten to taste, fill crust and bake as theusual mince pie. 

Evaporated apples may be used, but grind before soaking and do not cook. 

These pies will not harm children, and are very inexpensive, as comparedto those made of mincemeat. 

Plum Tomato Preserves Turnovers

Make a circle as big as a saucer, or a square equal in area. Fill thecenter with plum tomato preserve and fold over matching edges, either asa half circle, or a triangle. Prick and bake. 

Turnovers are especially ideal as pies for fitting into lunch boxes, andmay be made of any sweetened vegetable preserve for school lunches. 

King Cabbage Tarts

Use cabbage, which has been boiled in salted water and seasoned withsalt and pepper to taste. Make a white sauce and pour over, mixing wellwith the cabbage. Fill round muffin pans lined with pastry circles, sprinkle with cheese over the top and bake. Carrots may be used the sameway, omitting the cheese and using latticed strips of pastry over thetop. These will be hardly recognizable as such common vegetables. 

 M. K. S. 

New Ways of Using Milk

While probably the best way of using milk is to drink it in its raw orpasteurized state, many children and adults will not use it in thatform. In that case, the problem is to disguise or flavor the milk insome way so that the food value will not be changed or destroyed, andyet be more palatable than the natural product. 

It has been found that children will drink flavored, sweetened milk whenthey will simply not touch pure milk. In order to demonstrate howuniversal the craving for sweetened, cold drinks has become, and howeasy it is for the milkmen to cater to this demand, Prof. J. L. Sammisof the Wisconsin College of Agriculture conducted a booth at the 1921Wisconsin state fair and dispensed milk in twenty-five new, pleasing, and attractive ways over a soda fountain. 

Thousands of these milk drinks were consumed, and a report from aTennessee county fair also revealed that 10, 000 similar drinks were soldthere by an enterprising dairyman. There is nothing elaborate about theproposition. If these drinks are to be prepared in the home, and thewhole question is largely one of increasing the home consumption ofmilk, Professor Sammis declares:

"Take any flavor that happens to be on the pantry shelf, put a little ina glass, add sugar to taste, fill the glass with milk, and put in someice. That is all there is to it. Be sure that the milk is drank verycold, when it is most palatable. Vanilla is a very good flavor. "

It is not even necessary that whole milk be used, as condensed milk willdo very well. Simply dilute the condensed milk with an equal volume ofwater, and use as whole milk. Condensed milk, however, has a cookedflavor found objectionable by many, and, in that case, a suitablesubstitute is powdered milk, which has no such cooked flavor. 

To prepare a powdered milk drink, put the flavor into the receptaclefirst, then the sugar, and then the powdered milk with a little water. Beat the powdered milk with an egg beater until it is wet through, andthen add the rest of the water, finishing with the ice. 

By adding fruit colors these various milk drinks can be given a changedexternal appearance, and wise is the mother who will prepare them oftenwhen her children show an inclination not to drink enough milk. Servedat the table, they attract every member of the family. These milk drinksare no more expensive than many of the more watery and less usefulcompounds, so often substituted. 

Soda fountains might well consider these various forms of sweetened andflavored milk to attract new trade. At the fountains the variousflavoring syrups would naturally be used, and no sugar is necessary. Andinstead of clear water, carbonated water is used. The variety of thesedrinks is limited only by the ingenuity of the dispenser. 

 W. A. F. 

Old New England Sweetmeats

Crab-Apple Dainty

Wash seven pounds of fruit and let boil with a little water until softenough to press through a colander. Add three pounds of sugar, threepints of vinegar, and cloves and cinnamon to taste, and let the mixtureboil, slowly, until it is thick and jelly-like. 

Pumpkin Preserve

Pare a medium-sized pumpkin and cut into inch cubes. Let steam untiltender, but not broken. Or cut the pumpkin into large pieces and letsteam a short time and then cut the cubes. 

Prepare a syrup of sugar and water, about three pounds of sugar and apint-and-a-half of water, in which simmer the juice and rind (cut intostrips) of two lemons. Drop the pumpkin cubes into the syrup and letsimmer, carefully, until the pumpkin is translucent. Dip out the pumpkinand pack in ordinary preserve jars; pour over the syrup and lemon andclose the jars. 

 S. A. R. 

 * * * * *

Apple-Orange Marmalade

Take seven pounds of apples, all green, if possible; wash and remove anyimperfections, also the blossom and stem. Cut, but do not core nor peel. Cut in very small pieces. Three oranges; wash and remove peel, which putthrough finest knife of food-chopper, after discarding the inner whitepeeling, also seeds. Put the apple on to boil, adding water till itshows among the fruit, and boil to quite soft; mash fine and put injelly bag to drain over night. Boil the juice with the orange pulp, cutin very small pieces; add the orange peel and cook for twenty minutes, or till the orange is cooked. Add five (5) pounds of granulated sugarand let boil until a little in a cold saucer will jell. 

This recipe has never been in print to my knowledge and will prove verysatisfactory to the majority of people. 

 B. F. B. 

QUERIES AND ANSWERS

This department is for the benefit and free use of our subscribers. Questions relating to recipes and those pertaining to culinary scienceand domestic economics in general, will be cheerfully answered by theeditor. Communications for this department must reach us before thefirst of the month preceding that in which the answers are expected toappear. In letters requesting answers by mail, please enclose addressand stamped envelope. Address queries to Janet M. Hill, Editor. AMERICANCOOKERY, 221 Columbus Ave. , Boston, Mass. 

QUERY NO. 4241. --"I wish you would let me have a good recipe for CaramelIcing, the kind that does not call for the whites of eggs. "

Caramel Icing

Add two cups and one-half of dark brown sugar to three-fourths a cup ofmilk, and let boil thirteen minutes. When nearly done add threetablespoonfuls of butter and one teaspoonful of vanilla. Beat untilnearly cold, then spread on top of cake. It may also be used between thelayers. If a sugar thermometer be used, the syrup should be boiled tothe soft-ball stage, or between 235 deg. Fah. To 240 deg. Fah. 

QUERY NO. 4242. --"Please let me have a recipe for Spiced Pineapple. "

Spiced Pineapple

Weigh six pounds of pineapple, after paring, coring, and cutting inrather small pieces. Cook in a porcelain kettle with three cups of thebest white vinegar, until the pineapple is softened, keeping the kettleclosely covered, and turning the fruit once in a while so that thepieces may be equally exposed to the action of the vinegar. Tie incheesecloth or netting one ounce, each, of whole cloves, previouslybruised, and stick cinnamon, broken into small pieces; add these to thekettle with five pounds of granulated sugar, and let cook until themixture is of the consistency of marmalade, being careful to avoidburning. The spices may be removed as soon as they have given the flavordesired. 

QUERY NO. 4243. --"Will you kindly answer the following in yourDepartment of Queries and Answers? Should Boiled Potatoes be started incold or boiling water? Should Corn on the cob be put on in cold waterand allowed to simmer for several minutes after it comes to a boil, orbe put on in boiling water and boiled five minutes? Should Chicken, Turkey, or other Fowl be covered during roasting? Can you give a clearand up-to-date article on correct Table Service?"

To Boil Potatoes

Very young, new potatoes--the kind hardly bigger than walnuts, should beput on in cold water and brought quickly to a boil, for potatoes soyoung as to be immature contain more or less of a bitter principle, which is desirable to get rid of in the cooking. Potatoes in theirprime, as from September to March, are best put on in boiling, saltedwater. Later in the spring, when the potatoes begin to sprout andshrivel they ought to be put on in cold water and brought, as slowly aspossible, to a boil, or allowed to stand in cold water for some hoursbefore cooking. 

To Boil Corn

It is usually preferred to put on the corn in cold water, bring to aboil, and let simmer until done. But to steam the ears will give, in ouropinion, the best results. 

Should Chicken Be Covered While Roasting?

Decidedly not; it spoils the flavor not only of chicken and turkey, butof any prime joint of meat to bake it in a covered pan. The covered panis properly used for braising only, for the tough cuts which have to bebraised call for the combination of baking and steaming which resultsfrom the covered pan. All kinds of poultry, and all prime joints of meatshould be placed on a rack in an uncovered roasting pan, put into a veryhot oven for the first ten or fifteen minutes, and then have one or twocups of water poured over them, mixed with fat if the meat is lean, thiswater to be used for basting every ten or fifteen minutes. The rack inthe pan serves both to allow a circulation of air around the meat, andto keep it from touching the water. It is this circulation of air thatgives the fine flavor of the properly roasted meat, and the frequentopening of the oven door for the basting serves to supply the fresh airneeded for the best results. 

Instructions on Table Service

The Up-to-Date Waitress, by Janet M. Hill, or Breakfasts, Luncheons, andDinners, by Mary D. Chambers, both contain clear and up-to-datedirections for table service. We can supply these books if you wish tohave either of them. 

QUERY NO. 4244. --"Will you tell me in your paper why my Lemon Piesbecome watery when I return them to the oven to brown the meringue? Alsogive me some suggestions for Desserts for Summertime, other than frozendishes. "

Why Lemon Pies Become Watery

A lemon pie may become watery when put in the oven to brown themeringue, if it be left in the oven too long; or it may water becausethe filling was not sufficiently cooked before putting into the pastryshell; or it may be from an insufficiency of flour being used in makingthe filling. If you had told us just how your pies are made, we would bebetter able to solve your problem. 

In future we hope to answer queries as soon as they reach us, and bydirect reply to each individual questioner; but up to the present wehave answered most of them in this department of the magazine, andsince it takes two or three months to get the manuscript into print manyof the questions are answered too late. So it happens with your inquiryregarding desserts for Summertime. Any of the cold desserts, such asgelatines, custards, blancmanges, or fresh fruits with cream, aresuitable for summer and are easily prepared. 

QUERY NO. 4245. --"Will you oblige me by an answer to the following inthe pages of AMERICAN COOKERY? How shall I make Tartare Sauce? Whatshould be the temperature of the fat for French Fried Potatoes or forPotato Chips? Mine are never crisp, can you tell me why? Also tell mehow to Broil Fish, how to make a good Cream Dressing for fish, meat, orcroquettes, and how to make Soft Gingerbread with a sauce to put overit. "

Tartare Sauce

A Tartare Sauce or Sauce Tartare is merely a mayonnaise dressing withpickles chopped into it, a tablespoonful, each, or more, of choppedcucumber, cauliflower, and olives, with a tablespoonful of capers andtwo teaspoonfuls of red pepper to a pint of the mayonnaise. There is, however, a hot Tartare Sauce which is made by adding to one cup of thickwhite sauce the following ingredients: One tablespoonful, each, ofchives, parsley, pickled gherkins, olives, and capers, all put throughthe food chopper. Stir into the white sauce; heat while stirringconstantly, but do not allow the mixture to boil, and add onetablespoonful of vinegar just before serving. 

Crisp Fried Potatoes

We think your trouble is not so much the temperature of the fat, whichshould be about 350 deg. To 375 deg. Fah. , as it is that potatoes, to becrisped by deep frying, should first be soaked in cold water for twentyto thirty minutes, then dried perfectly before immersing in the fat. Also, they should be removed from the fat the moment they are done, anddrained dry. 

To Broil Fish

Wipe the fish dry, and brush it lightly with oil or melted butter. Place it in a double wire broiler, and cook over a clear fire, turningevery other minute until both sides are a light, even brown. Removecarefully from the broiler, using a sharp boning knife to free it fromadhesions. If the fish is thoroughly oiled, it should not adhere to thebroiler. 

Cream Sauce

Blend together butter and flour, and add to hot milk; keep stirringuntil the whole has boiled for at least one minute. Add seasonings totaste, at the beginning of cooking. The proportions for a thin, amedium, and a thick sauce are, respectively: One, two, and fourtablespoonfuls of flour to one cup of milk. And an equal volume ofbutter, or one-third less than the flour, is called for. 

Soft Gingerbread

To two beaten eggs in a mixing-bowl add two tablespoonfuls of butter, melted, three-eighths a cup of sour milk, and one cup of molasses. Beatall together; add two cups of flour, sifted with one-half a teaspoonfulof salt and one teaspoonful of baking powder, and one tablespoonful ofginger. Lastly, add one teaspoonful of baking soda, dissolved in twoteaspoonfuls of water. Bake in a sheet, and serve with whipped cream fora simple dessert. 

QUERY NO. 4246. --"Can you give me a recipe for Deep-Dish Apple Pie? Ithas a thick top covering, I cannot call it a crust, for it is somethingbetween a cake and a biscuit dough--not at all like pie crust. "

Deep-Dish Apple Pie

This is the genuine English Apple Pie--they would call ours an appletart. It is made in oval baking-dishes of thick yellow ware, about twoand one-half or three inches deep, and with flat rims an inch in width. The first thing to do is to invert a teacup--preferably one without ahandle--in the bottom of the dish, then core and pare sour, juicyapples--any number, from six to a dozen, depending on the size of thefamily and the dish--and divide them in eighths. Arrange these inalternate layers with sugar in the dish, with a generous sprinkling ofwhole cloves over each layer, and pile, layer on layer, until notanother bit of apple can go in anywhere without toppling out. The applesare piled up as high again as the depth of the dish, or higher. Now layover all a very rich biscuit dough, lightly rolled out to one-fourthinch in thickness. Decorate this with leaves, or other cut-out designs, and arrange them over the covering and moisten the under sides withwater, to make them adhere during the baking. Place long strips of thedough over the brim of the pie-dish, and press with the bowl of a spoonin concentric designs. Bake in a moderate oven for an hour. Pieces ofthe crust are cut off for serving, and spoonfuls of the apple pulp areserved with them on the plate, then, as soon as convenient the invertedcup is removed, and the rich liquid collected under it is spooned overeach serving of crust and apples. 

QUERY NO. 4247. --"I wish very much to know the right temperature forBaking both layer and loaf, white, butter Cakes, also for chocolateCake. Should the Baking begin with a cold or a warm oven? How longshould each kind of cake bake?"

Temperature for Cake Baking

The usual time and temperature for baking layer cakes is 400 deg. Fah. , for twenty minutes. Loaf cakes, made with butter, with or withoutchocolate, take a temperature of from 350 deg. To 375 deg, Fah. For fromforty minutes to an hour. These temperatures are approximate, and are inaccordance with the general rules for oven temperature, but this has tobe adapted to the recipe. The more sugar used the lower should be thetemperature, to avoid burning, and especially when molasses is used doesthe need to decrease temperature become imperative. The more butter usedthe higher should be the temperature, at least, until the cake is "set, "to keep it from falling. Cakes with much butter need the greatest heatat first, and then a reduced temperature. So do all cakes of small size. Large cakes are better at a uniform temperature, not so high as theaverage. A different flavor is produced, especially in very rich cakeswith a good many eggs, when put into a cool oven and baked withgradually increasing heat, from that developed by a high initialtemperature and then a decreased heat. The quality of the flour andshortening also affect the temperature and time needed in baking. It isa good safe thing to follow the rules, and to temper them with judgment. When the cake is just firm in the center, and has shrunk from the sidesof the pan, it is done, no matter what the temperature has been or howlong it has baked. But you will always get your cake at this condition, more surely and safely, by following the rules, though you must be onthe alert to use them with flexibility. 

QUERY NO. 4248. --"Will you please give me a recipe for CannedPimientoes?"

Canned Pimientoes

Cut round the stem of each, and with a small, sharp knife remove theseeds and the white partitions inside. Set on a baking sheet in a hotoven until the thin outside skin puffs and cracks, then remove it with asmall, sharp knife. Or they may be scalded, then dipped into cold waterand the skin be carefully removed. Sometimes the skin is left on. Nowpress each one flat, and arrange them in layers, alternately overlappingone another, in the jars, without liquid, and process for twenty-five tothirty-five minutes at 212 deg. Fah. During the processing a thickliquid should exude, covering the pimientoes. 

QUERY NO. 4249. --"I should like a recipe for New York Ice Cream. "

Classes of Ice Cream

There are three distinct classes of Ice Cream: The Philadelphia, whichis supposed to be made of heavy cream; the French, which is made witheggs on a soft custard foundation; and the so-called American, which ismade on the foundation of a thin white sauce. All three classes are madein New York, and in every other large city, but we have never heard thatany special recipe for ice cream is peculiar to New York. The lessexpensive forms of cream, in that and every other city, are those basedon a thin white sauce, sweetened, flavored, and frozen. 

 * * * * *

[Illustration: Housewives the nation over will be enthusiastic over theappointment of Mrs. Belle DeGraf as Domestic Science Director of theCalifornia Prune and Apricot Growers. Mrs. DeGraf enjoys a countrywidereputation as a home-cooking expert and as an authority on food values. ]

=_I never knew what prunes and apricots could do until--_=

I came to analyze the flavor-and-health values of these two fruit-foods. At first their use seemed rather limited but with each new dish othersimmediately suggested themselves. 

The chief nutritive element in both prunes and apricots, of course, isfruit sugar. But you derive great value, too, from their mineral saltsand organic acids. These improve the quality of the blood and counteractthe acid-elements in meat, eggs, cereals and other high-protein foods. 

Also, they are rich in tonic iron and other mineral and vitamineelements needed for body tone. Nor should I forget to mention thatprunes especially provide a natural laxative made in Nature's ownpharmacy. 

But aside from these essential health values, I found that SunsweetPrunes and Apricots offer wonderful possibilities--varying from the mostdelicate soufflé to the more substantial cobbler, pie or pudding. 

 --_Belle DeGraf_

 The new 1922 Sunsweet Recipe Packet--edited by Mrs. Belle DeGraf--will be nothing less than a revelation to you. The recipes are printed on _gummed slips_ [5×3"] for easy pasting in your cook book. And it's free! California Prune & Apricot Growers Inc. , 1196 Market St. , San Jose, Cal. 

 SUNSWEET CALIFORNIA'S NATURE-FLAVORED PRUNES & APRICOTS

 * * * * *

[Illustration]

 Another Mystery Cake

 Can You Name It?

The first Royal Mystery Cake Contest created a countrywide sensation. Here is another cake even more wonderful. Who can give it a name thatwill do justice to its unusual qualities?

 This cake can be made just right only with Royal Baking Powder. Will you make it and name it?

$500 For The Best Names

For the name selected as best, we will pay $250. For the second, third, fourth, and fifth choice, we will pay $100, $75, $50, and $25respectively. Anyone may enter the contest, but only one name from eachperson will be considered. All names must be received by December 15th. In case of ties, the full amount of the prize will be given to eachtying contestant. Do not send your cake. Simply send the name yousuggest With your own name and address, to the

 ROYAL BAKING POWDER CO: 158 William Street, New York

HOW TO MAKE IT

 Use level measurements for all materials

 1/2 cup shortening 1-1/2 cups sugar Grated rind of 1/2 orange 1 egg and 1 yolk 2-1/3 cups flour 1/4 teaspoon salt 4 teaspoons Royal Baking Powder 1 cup milk 1-1/2 squares (1-1/2 ozs. ) of unsweetened chocolate (melted)

 Cream shortening, add sugar and grated orange rind. Add beaten egg yolks. Sift together flour, salt and Royal Baking Powder and add alternately with the milk; lastly fold in one beaten egg white. Divide batter into two parts. To one part add the chocolate. Put by tablespoonfuls, alternating dark and light batter, into three greased layer cake pans. Bake in moderate oven 20 min. 

FILLING AND ICING

 3 tablespoons melted butter 3 cups confectioner's sugar 3 squares (3 ozs. ) unsweetened chocolate 2 tablespoons orange juice 1 egg white Grated rind of 1/2 orange and pulp of 1 orange

 Put butter, sugar, orange juice and rind into bowl. Cut pulp from orange, removing skin and seeds, and add. Beat all together until smooth. Fold in beaten egg white. Spread this icing on layer used for top of cake. While icing is soft, sprinkle with unsweetened chocolate shaved in fine pieces with sharp knife (use 1/2 square). To remaining icing add 2-1/2 squares unsweetened chocolate which has been melted, Spread this thickly between layers and on sides of cake. 

[Illustration]

 * * * * *

[Illustration]

"Holds Like Daddy's"

Not only that, but it is made with the _same care_ and of the same_quality_ as Daddy's. 

[Illustration]

=The Baby Midget Velvet Grip Hose Supporter=

Has taken the place of all makeshifts ever known for holding up baby'stiny socks--equipped with that exclusive feature found only on VelvetGrip garters for "grown-ups"--namely the

=All-Rubber Oblong Button=

_Sold everywhere or sent postpaid_

 =Lisle 12 cents= =Silk 18 cents=

 =George Frost Company 568 Tremont St. , Boston=

Makers of the famous

=Boston Garter for Men=

 * * * * *

It was the custom of the congregation to repeat the Twenty-third Psalmin concert, and Mrs. Armstrong's habit was to keep about a dozen wordsahead all the way through. A stranger was asking one day about Mrs. Armstrong. "Who, " he inquired, "was the lady who was already by thestill waters while the rest of us were lying down in green pastures?"

 _Metropolitan. _

 * * * * *

[Illustration: The Finest Relish with Beef as well as Poultry

Nature's own condiment--the tonic tang of health-giving cranberriesgives zest to the appetite, and a piquant flavor to meats--hot or cold. 

When cooked with pot-roast or cheaper cuts of meats cranberries make themeat tender and delicious. (See recipe folder for this and otherrecipes. )

=_8 lbs. Cranberries and 2-1/2 lbs. Of sugar make 10 tumblers ofbeautiful clear jelly. Try this recipe:--_=

Cranberry Jelly

Cook until soft the desired quantity of cranberries with 1-1/2 pints ofwater for each two quarts of berries. Strain the juice through a jellybag. 

Measure the juice and heat it to the boiling point. Add one cup of sugarfor every two cups of juice; stir until the sugar is dissolved; boilbriskly for five minutes; skim, and pour into glass tumblers, porcelainor crockery molds. 

Always cook cranberries in porcelain-lined, enameled or aluminumutensils. 

A recipe folder, containing many ways to use and preserve cranberrieswill be sent free on request. 

=_For quality and economy specify "Eatmor" Cranberries_=

=American Cranberry Exchange, 90 West Broadway, New York City=]

 * * * * *

 "Choisa" Orange Pekoe Ceylon Tea

 [Illustration]

 Pre-War Prices

 1-lb. Cartons, 60 cents 1/2-lb. Cartons, 35 cents

 Pre-War Quality

 We invite comparison with any tea selling under $1. 00 a pound

 S. S. PIERCE CO. BOSTON BROOKLINE

 * * * * *

 Baked Apples with Marshmallows

[Illustration]

 6 apples 3/4 cup boiling water 1/2 box Campfire Marshmallows 1 tablespoon butter

Wipe apples, remove core, cut through skin half way down to make pointsand place in baking dish. Reserve six Campfire Marshmallows, cutremainder in pieces and put in center of apples. Put bits of butter ontop. 

Surround apples with water and bake in hot oven until soft, bastingfrequently. Be very careful that they do not lose their shape. Removefrom oven, put a whole marshmallow in the top of each apple, and returnto oven until slightly brown. 

Surround with the syrup from the pan and serve hot or cold with cream. 

_Recipes on each package_

 The big 6 oz. Package

 Campfire Marshmallows

_Beautiful Recipe Book FREE_ Dept. A, THE CAMPFIRE CO. , Milwaukee, Wis. 

 * * * * *

[Illustration: Baker's Fresh Grated Coconut in pure coconut milk

_... And Cook says there's a secret behind the flavor_

Baker's Coconut has that tempting flavor of the ripe coconut fresh fromthe Tropics. YOU'LL note its goodness the very first time you try it. You'll realize, too, that coconut is real food, delicious andnourishing--as well as a garnish for other foods. 

There IS a secret behind the wonderful flavor of Baker's. See if YOU canfind it in the can. 

_=In the can:=_--Baker's Fresh Grated Coconut--canned in it's own milk. 

_=In the package:=_--Baker's Dry Shred Coconut--sugar-cured--for thosewho prefer the old-fashioned kind. 

Have YOU a copy of the Baker Recipe Booklet? If not write for itNOW--it's free. 

 THE FRANKLIN BAKER COMPANY, PHILADELPHIA, PA. 

 Baker's Coconut First for Flavor]

 * * * * *

 DELICIOUS AND SUSTAINING DIABETIC FOODS QUICKLY MADE WITH

 Hepco Flour

 RICH IN PROTEIN AND FAT

 CONTAINS PRACTICALLY NO STARCH

 _Twenty Cents Brings a General Sample_

 Thompson's Malted Food Company 17 River Drive Waukesha, Wisconsin

 * * * * *

SERVICE TABLE WAGON

[Illustration:

Large Broad Wide Table Top--Removable Glass Service Tray--DoubleDrawer--Double Handles--Large Deep Undershelves--"ScientificallySilent"--Rubber Tired Swivel Wheels. A high grade piece of furnituresurpassing anything yet attempted for GENERAL UTILITY, ease of action, and absolute noiselessness. Write now for descriptive pamphlet anddealer's name. 

 COMBINATION PRODUCTS CO. 5041 Cunard Bldg. , Chicago, Ill. 

 It Serves Your Home & Saves Your Time]

 * * * * *

Domestic Science Home-Study Courses

Food, health, housekeeping, clothing, children. 

_For Homemakers and Mothers; professional courses for Teachers, Dietitians, Institution Managers, Demonstrators, Nurses, Tea RoomManagers, Caterers, "Cooking for Profit, " etc. _

"THE PROFESSION OF HOME-MAKING, " 100 page handbook, _free_. BULLETINS:"Free-hand Cooking, " "Food Values, " "Ten-Cent Meals, " "Family Finance, ""Art of Spending"--10c ea. 

 =American School of Home Economics= =(Chartered in 1915) 503 W. 69th St. , Chicago, Ill. =

 * * * * *

 Dress Designing Lessons FREE

Women--Girls--15 or over, can easily learn Dress and Costume Designingduring their spare moments IN TEN WEEKS

=Dress and Costume Designers Frequently Earn=

=$45 to $100 a Week=

=Many Start Parlors in Their Own Homes=

 Every woman who now does plain sewing should take up Designing

Hundreds Learn Millinery by Mail

Cut and Mail to

Franklin Institute, Dept. R 640 Rochester, N. Y. 

Send me AT ONCE free sample lessons in the subject here checked. 

 __=Dress Designing= __=Millinery=

 Name ................................... Address .................................. 

[Illustration]

 * * * * *

Mrs. Knox's Page

Household Discoveries with Gelatine

Housekeepers everywhere are constantly sending me new and unusual usesfor gelatine. These hints are so interesting that I am giving as many aspossible here, together with one of my own gelatine specialties. If you, too, have discovered some new use for Knox Gelatine, send it to me thatI may publish it on this page. 

A DELICIOUS THANKSGIVING DESSERT

 1 envelope Knox Sparkling Gelatine 1/2 cup cold water White of 1 egg 1 teaspoonful vanilla 1 cup maple syrup 2 cups cream 1/4 pound nut meats, chopped 1/8 teaspoonful salt

Soften the gelatine in the cold water ten minutes and dissolve over hotwater. Heat the maple syrup and pour on the beaten white of the egg, beating until very light. Beat in the gelatine and, when cool, fold inthe cream, beating well, and add vanilla, salt and nut meats. Line moldwith lady fingers or slices of stale sponge cake. Turn in the cream andchill. 

_=For after-dinner candies, try Knox Gelatine mints=_

Fruit juices, from canned or "put-up" fruits, need not be served withthe fruit but poured off, saved and made into Knox Gelatine desserts andsalads. The juice from canned strawberries, loganberries, orblackberries makes a most delicious jelly when combined with KnoxGelatine, or with nuts, cheese and lettuce, a delightful fruit salad. 

Canned apricot juice, jellied with spices and grated orange rind, makesan appetizing relish for meat or fish. 

Canned pineapple juice, molded with sliced tomatoes or cucumbers, makesa most unusual jellied salad. 

In these fruit juice desserts and salads, use one level tablespoonfulKnox Gelatine for every two cups of juice, or two level teaspoonfuls toa cup of liquid. First soften gelatine in cold water and add fruitjuice, heated sufficiently to dissolve gelatine. Pour into wet molds andchill. 

Bread crumbs, rice and nuts, combined with Knox Gelatine, make anutritious "Vegetarian Nut Loaf. " This may be used in place of meat andis appropriate for a simple home luncheon or dinner. See detailedrecipe, page 5, of the Knox booklet, "Food Economy. "

=MANY GELATINE DISCOVERIES IN KNOX BOOKLETS=

There are many additional uses for gelatine in my recipe booklets, "Dainty Desserts" and "Food Economy, " which contain recipes for salads, desserts, meat and fish molds, relishes, candies, and invalid dishes. They will be sent free for 4 cents in stamps and your grocer's name. 

 * * * * *

 Any domestic science teacher can have sufficient gelatine for her class, if she will write me on school stationery, stating quantity and when needed. 

 * * * * *

 ="Wherever a recipe calls for Gelatine--think of KNOX"=

 MRS CHARLES B. KNOX KNOX GELATINE =107 Knox Avenue= =Johnstown, N. Y. =

[Illustration]

[Illustration]

 * * * * *

 Buy advertised Goods--Do not accept substitutes

 * * * * *

[Illustration:

A Delicious and Sustaining Breakfast

All the wholesome, nutritious food elements of wheat and malt arecombined in

 MALT BREAKFAST FOOD

With cream or milk, it makes a healthful, substantial morning meal forthe whole family. At grocers, --in the blue and yellow package with thelittle Dutch girl on it. 

Try it--tomorrow

THE MALTED CEREALS CO. Burlington, Vermont]

 * * * * *

[Illustration: DELISCO

The Most Delicious Substitute for Coffee Drinkers

_Endorsed by Physicians and Professor Allyn of Westfield_

Soothes the nerves, equals in taste and aroma the choicest grades ofcoffee, without the caffeine effects

 -------------------------------- | Delisco contains 21% protein | --------------------------------

For Children, Adults and Invalids

 At your Grocer's--50 cup pkg. --48c By Parcel Post Prepaid: 1 package 55c; 2 packages $1. 00

 Sawyer Crystal Blue Co. Sole Selling Agents 88 Broad Street, Boston, Mass. 

 -LOCAL AGENTS WANTED-]

 * * * * *

Mother: "No, Bobbie, I can't allow you to play with that little Kim boy. He might have a bad influence over you. "

Bobbie: "But, mother, can I play with him for the good influence I mighthave over him?"--_New York Globe. _

 * * * * *

[Illustration: HEBE

Some HEBE Suggestions

Tomato Puree

Chicken Pattie

Veal Fricassee

Salad Dressings

Doughnuts

Waffles

Pumpkin Pie

Puddings

Try this recipe for Gingerbread--delicious and economical

 2 cups flour 1/4 teaspoon salt 1 teaspoon ginger 1/2 teaspoon soda 1/2 teaspoon mace 1 egg beaten 1/2 cup HEBE diluted with 2 tablespoons water 1 cup seedless raisins 1/4 cup brown sugar 1/4 cup butter 1/2 cup corn syrup 1/2 cup molasses

Sift flour, salt, soda and spices into bowl. Melt together HEBE, water, sugar, butter, syrup and molasses. Cool slightly and add to dryingredients with egg and raisins. Turn into greased and floured cake tinand bake in moderate oven for an hour. 

You'll love gingerbread made this way. It's a good wholesome food and analways welcome dessert. HEBE gives it that good rich flavor and the finetexture that makes it melt in your mouth--and HEBE adds nutriment too. 

HEBE is pure skimmed milk evaporated to double strength enriched withcocoanut fat. In cooking it serves a threefold purpose--to moisten, toshorten and to enrich. 

_Order HEBE today from your grocer and write to us for the free HEBEbook of recipes. Address 4315 Consumers Building, Chicago_

 THE HEBE COMPANY Chicago Seattle

 * * * * *

[Illustration: "WIN-A-SPIN" TOPS

Fortune may smile on the winner. White for fame, pink for gold and bluefor happiness. The longest spinner is the winner. Box of 3 tops, _50c. Postpaid_. (Ask for No. 4249. ) Our catalog shows hundreds of novel, inexpensive gifts for young and old. Send for a copy today and make yourChristmas shopping a pleasure. See the _Pohlson_ things in stores andgift shops. Look for the Pohlson seal of distinction. 

POHLSON Gift Shop Pawtucket, R. I. ]

 * * * * *

[Illustration: Shurdone _CAKE and MUFFIN TESTER_

 Convenient, Sanitary and Hygienic Year's Supply for a Dime. Send 10c. (Stamps or Coin) to

 PERCY H. HOWARD 2 Central Square Cambridge, Mass. ]

 * * * * *

_We wish the following back numbers of_ AMERICAN COOKERY

 June 1915 May 1917 December 1919 June 1920 November 1920 March 1921

and will remit one dollar to any one sending us the above SET of SIXnumbers

(_We desire only complete sets of 6 numbers_)

 The Boston Cooking School Magazine Co. BOSTON, MASS. 

 * * * * *

SALAD SECRETS

100 recipes. Brief but complete. 15c by mail. 100 Meatless recipes 15c. 50 Sandwich recipes 15c. All three 30c. 

B. R. BRIGGS, 250 Madison St. , Brooklyn, N. Y. 

 * * * * *

"Ten-Cent Meals"

42 Meals with receipts and directions for preparing each. 48 pp. 10c. 

Am. School of Home Economics, 503 W. 69th St. , Chicago

The Silver Lining

It's Only Old Pot Liquor, After All

Respectfully dedicated to the eminent scientist, Dr. H. Barringer Cox

Southerners have been rather amused to read lately that the favoritedish of the children and the colored people, "Pot Liquor, " that is theliquid in which turnip greens, beans, etc. , with bacon, have beenboiled, has now been pronounced a most valuable food by scientists. "PotLiquor" is usually eaten with "corn pone, " that is, plain corn bread. 

 I feel advanced and erudite, Because I recently did read Where skilful scientist did write A column full of learned "feed. "

 Oh, it was all about such things As "vitamines" and kindred terms; I read and read how some food brings Eviction to the naughty germs. 

 I read of how we all should eat The "essence" strong of turnip greens, And oh, he showed in language meet For science that he did "know beans. "

 My head did almost ache with weight Of all the learning I obtained; And when I read, through language great, I marvelled at the knowledge gained. 

 Black "Mammy" would have never known A germ. Alas! that she has died Before her nurslings' feast, "corn pone" In juice of greens was glorified. 

 Please, Mr, Scientist, so wise, Since you "pot liquor" do so raise To nth degree, nutrition size, Send us another screed to praise

 In learned phrase, "pot liquor's" true And constant partner, good "'corn pone"; Oh, we "down South" do beg of you Leave not our childhood's friend alone;

 But drop in scientific stew-- Of course in language hard to read-- A "corn pone hunk"--we promise you A noble, satisfying "feed. "

 Then honorable mention take Our "side meat, " then such generous share, Such unction and such healing make As "inner consciousness" should bear. 

 In earlier days we only knew "Pot Liquor" and we did not bow To "vitamines, " Alas! 'tis true, Bacon, a real aristocrat is now. 

 * * * * *

Here are some of--Mrs. Rorer's Standard Books of peculiar interest justat this time:

HOME CANDY MAKING

 Has an appealing sound. The idea of making candy is enticing. And here are ways easily understood for making all sorts of delicious confections. The directions are plain and easily followed. 

 =Bound in cloth, 75 cents; by mail, 80 cents=

CAKES, ICINGS AND FILLINGS

 This is another book that has an appeal. Every housewife has pride in her knowledge of cake making, or at least likes to have them for her home and her guests. Well, here are recipes in abundance. 

 =Bound in cloth, $1. 00; by mail, $1. 10=

KEY TO SIMPLE COOKERY

 A new-plan cook book. Its simplicity will commend it to housewives, for it saves time, worry and expense. By the way, there is also the layout of a model kitchen, illustrated, that will save many steps in the daily work. 

 =Bound in cloth, $1. 25; by mail, $1. 40=

DAINTIES

 Contains Appetizers, Canapes, Vegetable and Fruit Cocktails, Cakes, Candies, Creamed Fruits, Desserts, Frozen Puddings, etc. 

 =Bound in cloth, $1. 00; by mail, $1. 10=

PHILADELPHIA COOK BOOK

 A famous cook book, full of all the brightest things in cookery. Hundreds of choice recipes, all good, all sure, that have stood the test by thousands of housewives. The beginner can pin her faith on these tried recipes, and the good cook can find lots to interest her. 

 =Bound in cloth, $1. 50; by mail, $1. 65=

MY BEST 250 RECIPES

 Mrs. Rorer's own selection of the choicest things in every department of cookery, as for instance, 20 Best Soups, 20 Best Fish Recipes, 20 Best Ways for Meat, 20 Best Vegetable Recipes, and so on through the whole range of table food. =Bound in cloth, $1. 00; by mail, $1. 10=

 For sale by Boston Cooking-School Magazine, Co. , Department and Bookstores, or =ARNOLD & COMPANY, 420 Sansom St. , Philadelphia=

Buy advertised Goods--Do not accept substitutes

 * * * * *

[Illustration: No. 4244 Doris brings you ribbon For your lingerie. 

You'll find her very helpful

For one as young as she. ]

=DAINTY DORIS=

Bringing 8 yards of finely-woven washable silk lingerie tape withbodkin, all ready for running. Your choice of pink or blue in delicateshades, 85c post paid. Just one of hundreds of equally attractive thingsshown in our catalog of Gifts for every member of the family and forevery gift occasion. Select from our catalog and make your Christmasshopping a pleasure. Send for it today. Look for the POHLSON things instores and gift shops of your town. 

[Illustration: Pohlson Gifts]

=POHLSON GIFT SHOP, Pawtucket, R. I. =

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=PERSONAL BODY DEVELOPMENT=

=The correct method of obtaining a Perfect Figure, overcomingNervousness, Constipation, Biliousness, Flabbiness of flesh and thinnessof body. =

_=Price, $1. 00. Fully Guaranteed. =_

 =THE NEW IDEAS CO. 14 Collins Bldg. , LIMA, OHIO=

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[Illustration: Quarts Only]

=FREE FOR 30 DAYS=

Have you ever wanted to obtain the =CREAM= from a bottle of =MILK=? This=SEPARATOR= does it =PERFECTLY=. Send this ad. , your name and address, and we will send one. Pay postman 50 cents. Use for 30 days; if notentirely =SATISFACTORY= return and we will refund your money. 

 =B. W. J. COMPANY, Dept. A. C. = =1996 Indianola Ave. , Columbus, Ohio=

 * * * * *

[Illustration]

_PRACTICAL CHRISTMAS GIFT_

ROBERTS

Lightning Mixer

_BEATS EVERYTHING_

Beats eggs, whips cream, churns butter, mixes gravies, desserts anddressings, and does the work in a few seconds. Blends and mixes maltedmilk, powdered milk, baby foods and all drinks. 

 Simple and Strong. Saves work--easy to clean. Most necessary household article. Used by 200, 000 housewives and endorsed by leading household magazines. 

If your dealer does not carry this, we will send prepaid quart size$1. 25, pint size 90c. Far West and South, quart $1. 40, pint $1. 00. 

=Recipe book free with mixer. =

=NATIONAL CO. CAMBRIDGE 39, BOSTON, MASS. =

 * * * * *

=A Dishwasher for $2. 50!=

Keeps hands out of the water, no wiping of dishes, saves 1/2 the time. Consists of special folding dishdrainer, special wire basket, 2 speciallong-handled brushes. Full directions for use. Sent prepaid for $2. 50. Full refund if not satisfactory. 

=Am. School of Home Economics, 503 W. 69th. St. , Chicago=

 Oh, so advanced I feel, for I-- No science in my cranium small-- In learned dress, old friend do spy-- It's only our "Pot Liquor" after all. 

 BY M. E. HENRY-RUFFIN. 

 * * * * *

Foreman: "What are you doin' of, James?"

Bricklayer: "Sharpenin' a bit o' pencil. "

Foreman: "You'll 'ave the Union after you, me lad. That's a carpenter'sjob. "--_Punch. _

 * * * * *

"Home-Making as a Profession"

Home-making is the greatest of all the professions--greatest in numbersand greatest in its influence on the individual and on society. Allindustry is conducted for the home, directly or indirectly, but theindustries directly allied to the home are vastly important, as the foodindustries, clothing industries, etc. Study of home economics leadsdirectly to many well paid vocations as well as to home efficiency. 

Since 1905 the American School of Home Economics has given home-studycourses to over 30, 000 housekeepers, teachers, and others. The specialtextbooks have been used for class work in over 500 schools. 

Of late years, courses have been developed fitting for many well paidpositions:--Institution Management, Tea Room and Lunchroom Management, Teaching of Domestic Science, Home Demonstrators, Dietitians, Nurses, Dressmaking, "Cooking for Profit. " Home-Makers' Courses:--Complete HomeEconomics, Household Engineering, Lessons in Cooking, The Art ofSpending. 

BULLETINS: Free-Hand Cooking, Ten-cent Meals, Food Values, FamilyFinance, Art of Spending, Weekly Allowance Book, _10c. Each_. 

Details of any of the courses and interesting 80-page illustratedhandbook, "The Profession of Home-Making" sent on request. AmericanSchool of Home Economics, 503 W. 69th Street, Chicago. 

 --_Adv. _

 * * * * *

[Illustration:

 STICKNEY AND POOR'S SPICED POULTRY SEASONING _Stickney & Poor Spice Co. _ TWO OUNCES BOSTON]

=THANKSGIVING TIME= means company and lots of preparing for the Feast

=Turkey--Chicken--Roast Duck=

stuffed with dressing seasoned with

=STICKNEY & POOR'S POULTRY SEASONING=

PIES

Pumpkin--Squash--Mince

all seasoned with

=STICKNEY & POOR'S DEPENDABLE SPICES=

Stickney & Poor's Seasonings have been used by New England Housewives inpreparing Thanksgiving dishes for more than a century. 

Your Mother and Grandmother learned to depend upon them, and you should, too, because they are always pure, full strength, and of uniformquality. 

Ask your grocer for Stickney & Poor's Seasonings. 

 Your co-operating servant, "MUSTARDPOT. "

STICKNEY & POOR SPICE COMPANY

1815--Century Old--Century Honored--1921

Mustard-Spices BOSTON and HALIFAX Seasonings-Flavorings

THE NATIONAL MUSTARD POT

 * * * * *

=JUST THE THING FOR THE HOT WEATHER=

=Gossom's Cream Soups (in Powdered Form)= =Pure, Wholesome, Delicious=

[Illustration:

 Maiden America Gossom's Pure Concentrated Soups]

Quickly and Easily Prepared. 

Simply add water and boil 15 minutes and you have a delightful soup, ofhigh food value and low cost. One 15 cent package makes 3 pints of soup. 

These soups do not deteriorate, so may be continually on hand and thusfound most convenient. The contents also keep after opening. 

Split pea, Green pea, Lima, Celery, Black Bean, Clam Chowder, Onion and(Mushroom 25c). 

Sample sent prepaid on receipt of 20 cents, or one dozen for $1. 75. 

For Sale by leading grocers 15 cents a package, 20 cents in far West. 

=Manufactured by B. F. Gossom, 692 Washington St. , Brookline, 46, Mass. =

 * * * * *

="Free-Hand Cooking"=

_Cook without recipes!_ A key to cookbooks, correct proportions, time, temperature; thickening, leavening, shortening, 105 fundamental recipes. 40 p. Book. 10 cents coin or stamps. 

=Am. School of Home Economics, 503 W. 69th Street, Chicago=

 * * * * *

[Illustration:

 =Trade Mark Registered. = =Gluten Flour=

 40% GLUTEN

 Guaranteed to comply in all respects to standard requirements of U. S. Dept. Of Agriculture. 

 =Manufactured by= =FARWELL & RHINES= =Watertown, N. Y. =]

 * * * * *

Cream Whipping Made Easy and Inexpensive

CREMO-VESCO

Whips Thin Cream or Half Heavy Cream and Milk or Top of the Milk Bottle

It whips up as easily as heavy cream and retains its stiffness. 

Every caterer and housekeeper wants CREMO-VESCO. 

Send for a bottle to-day. 

 * * * * *

 Housekeeper's size, 1-1/2 oz. , . 30 prepaid Caterer's size, 16 oz. , $1. 00 " (With full directions)

 CREMO-VESCO COMPANY 631 EAST 23rd ST. , BROOKLYN, N. Y. 

 =Pacific Coast Agents:= =MILES MFG. CO. , 949-951 E. 2nd St. , Los Angeles, Cal. =

Bernard Shaw: "Say, Einie, do you really think you understand yourself?"

Einstein: "No, Bernie--do you?"

 * * * * *

As the Sunday-school teacher entered, she saw leaving in great haste alittle girl and her smaller brother. "Why, Mary, you aren't going away?"she exclaimed in surprise. "Pleathe, Mith Anne, we've got to go, " wasthe distressed reply. "Jimmy thwallowed hith collection. "

 * * * * *

DELISCO is considered by connoisseurs a most delicious, refreshing andhealthful drink. It fully satisfies, by its aroma and flavor, thenatural desire of the coffee drinker who has heretofore continued totake coffee because unable to find a satisfactory equivalent. Whenproperly made, experts have been unable to distinguish DELISCO from thefiner grades of coffee. --_Adv. _

 * * * * *

=Cooking for Profit=

=BY ALICE BRADLEY=

=Principal, Miss Farmer's School of Cookery Cooking Editor, Woman's HomeCompanion=

If you wish to earn money at home through home cooked food andcatering--if you would like to own and conduct a food shop, candykitchen, tea room, cafeteria or lunch room--if you wish to manage aprofitable guest house or small hotel, you will be interested in thisnew correspondence course. 

It explains just how to prepare food, "good enough to sell"; just whatto cook, with many choice recipes; how to establish a reputation and aconstant profitable market; how to cater for all occasions, and tells indetail how to establish and conduct successful tea rooms, etc. --how tomanage _all_ food service. 

The expense for equipment is little or nothing at first, thecorrespondence instruction is under the personal direction of MissBradley which assures your success, the fee for the course is verymoderate and may be paid on easy terms. For full details write toAmerican School of Home Economics, 503 W. 69th Street, Chicago. --_Adv. _

 * * * * *

=DR. PRICE'S VANILLA=

To know pure, delicate, full-flavored vanilla extract at its verybest--try Price's Vanilla. Only the highest quality beans, carefullychosen, are used. Perfectly cured and extracted to get the true, pureflavor; this flavor is then aged in wooden casks to bring out all itsrichness and mellowness. That--and that alone--is Price's Vanilla. 

[Illustration]

[Illustration: Look for Price's Tropikid on the label]

For nearly seventy years--the quality of Price's Vanilla has nevervaried. It is always the best that can be made! Insist upon Price's fromyour grocer--don't take a substitute. If he hasn't it in stock, he caneasily get it for you!

 =PRICE FLAVORING EXTRACT COMPANY= ="Experts in Flavor" In Business 68 Years= =Chicago, Ill. =

 * * * * *

=WHITE HOUSE _Coffee_=

[Illustration]

=_For the Business Man's Breakfast_=

A steaming cup of _White House Coffee_ at the morning meal gives, tomost men, just the needed impetus which carries him through a strenuousday and brings to him the successes he strives for. 

_=1-3-5 lb. Packages Only=_

 =DWINELL-WRIGHT CO. BOSTON · CHICAGO=

_Principal Coffee Roasters_

 * * * * *

Buy advertised Goods--Do not accept substitutes

 * * * * *

=No SALAD is quite so PERFECT as when served with ROSE APPLES=

Six hundred leading hotels, from Bangor to Los Angeles, are using them. 

A new sweet pepper used as salad cups, garnishes, etc. --beautifulred--rich, nutty flavor--crisp--tender--melting--juicy. 

If not on sale in your Fancy Grocery we will deliver, charges prepaid, east of Denver, a case of six full quarts for $3. 90. Each quart willserve 13 to 16 people. 

Try them at your next dinner. Your guests will rave. The firstexpression is: "The lovely things, what are they?" Then at the firsttaste: "How delicious; where can I get them?"

If dissatisfied after using one quart, return the remainder at ourexpense and we will return all money paid. 

A new book of SALADS in every case, or sent free on request, with thename of your retail Fancy Grocer. 

=KEHOE PRESERVING COMPANY, Terre Haute, Indiana=

 * * * * *

=French Ivory Manicure Sets=

(=21 Pieces=)

In black cobra grain, plush lined case. 

Only =$7. 00=. Only a few left

 =H. L. CARROLL= =New Jersey Ave. , S. E. Washington, D. C. =

 * * * * *

="Where My Money Goes"=

_Weekly Allowance Book_--simple little book 32 pages, small enough foryour pocketbook, easily kept; gives classified record of all personal orhousehold expenses, _10 cents_. 

=AM. SCHOOL OF HOME ECONOMICS, 503a W. 69th STREET, CHICAGO=

 * * * * *

[Illustration: Wagner Cast Aluminum utensils are cast, not stamped. Being in one solid piece there are no rivets to loosen, no seams tobreak, no welded parts. Wagner Cast Aluminum Ware wears longer and cooksbetter. The thickness of the metal is the reason--heat is retained andevenly distributed--food does not scorch or burn as is liable in stampedsheet utensils. 

Wagner Ware combines durability and superior cooking quality with themost beautiful designs and finish. At best dealer's. 

_Don't ask for aluminum ware, ask for Wagner Ware_

 =The Wagner Mfg. Co. = =Dept. 74 SIDNEY, OHIO=]

 * * * * *

="Household Helpers"=

If you could engage an expert cook and an expert housekeeper for only 10cents a week, with no board or room, you would do it, wouldn't you? Ofcourse you would! Well, that is all our "TWO HOUSEHOLD HELPERS" willcost you the first year--nothing thereafter, for the rest of your life. 

Have you ever considered how much an hour a day, 7 days a week, 365 daysa year is worth to you? Many workmen get $1 an hour--surely your time isworth 30 cents an hour. We guarantee these "Helpers" to save you _atleast_ an hour a day, worth say $2. 10 a week. Will you invest the 10cents a week to gain $2 weekly? _Send the coupon. _

And the value our "Helpers" give you in courage and inspiration, inpeace of mind, in the satisfaction of progress, in health, happiness andthe joy of living, --_is above price_. In mere dollars and cents, theywill save their cost twelve times a year or more. _Send the coupon. _

These helpers, "Lessons in Cooking" and "Household Engineering, " wereboth prepared as home-study courses, and as such have been tried out andapproved by thousands of our members. Thus they have the very highestrecommendation. Nevertheless we are willing to send them in book form, on a week's free trial in your own home. _Send the coupon. _

In these difficult days you really cannot afford to be without our"Helpers. " You owe it to yourself and family to give them a fair trial. You cannot realize what great help they will give you till you trythem--and the trial costs you nothing! _Send no money--send the coupon. _

American School of Home Economics, Chicago. 

=_FREE TRIAL FOR ONE WEEK_=

=A. S. H. E. --503 W. 69th Street, Chicago, Ill. =

=Send your two "HOUSEHOLD HELPERS, " prepaid on a week's trial, in the DeLuxe binding. If satisfactory, I will send you $5 in full payment (OR)50 cents and $1 per month for five months. Otherwise I will return oneor both books in seven days. (Regular mail price $3. 14 _each_). =

 =Name and=

 =Address=

 =_Reference_=

 * * * * *

[Illustration]

=MILK=--Nature's first food--is turned into an attractive, deliciousdish that children and adults _enjoy_ when it is made into Junket. 

=Junket

MADE _with_ MILK=

is wholesome milk in tasty dessert form. It is eaten slowly and_enjoyed_--hence it is the better way of serving milk. 

Junket can now be made with Junket Powder, as well as with Tablets. Thenew Junket Powder is already sweetened and flavored. Made in 6 differentflavors. 

Both Grocers and Druggists sell Junket

_Send 4c. In stamps and your grocer's name, for sample (or 15c. For fullsize package of Junket Tablets; 20c. For full size package of JunketPowder) with recipes. _

=THE JUNKET FOLKS, Little Falls, N. Y. =

Chr. Hansen's Canadian Laboratory, Toronto, Ont. 

 * * * * *

[Illustration: =Angel Food Cake=]

=8 Inches Square, 5 Inches High=

You can be the best cake maker in your club or town. You can make thesame Angel Food Cake and many other kinds that I make and sell at $3 aloaf-profit, $2, if you

=Learn the Osborn Cake Making System=

My methods are different. They are the result of twenty years experienceas a domestic science expert. My way is easy to learn. It never fails. Ihave taught thousands. Let me send you full particulars FREE. 

 =Mrs. Grace Osborn= =Dept. = K 5 =Bay City, Mich. =

 * * * * *

="The Art of Spending"=

Tells how to get more for your money--how to live better and save more!How to budget expenses and record them _without household accounts_. 24pp. Illustrated, _10 cents_. 

=AM. SCHOOL OF HOME ECONOMICS. 503a W. 69th ST.. CHICAGO=

 * * * * *

=This Big 5 Pound Bag of Delicious Shelled Peanuts $1. 75=

[Illustration: Send for Recipe Book]

Direct from grower by Prepaid Parcels Post to your door. More and betterpeanuts than $5 will buy at stands or stores. Along with Recipe Booktelling of over 60 ways to use them as foods. We guarantee promptdelivery and ship at once. 10 lbs, $3. 00. Money back if not delighted. 

=EASTERN PEANUT CO. , 10 A, HERTFORD, N. C. =

 * * * * *

=Help! Help!! Help!!!=

Our two new household helpers on 7 days' free trial! They save you _atleast_ an hour a day, worth at only 30 cents an hour, $2. 10 a week. Costonly the 10 cents a week for a year. Send postcard for details of these"helpers, " our two new home-study courses, "_Household Engineering_" and"_Lessons in Cooking_, " now in book form; _OR SEND_ $5. 00 in fullpayment. Regular price $6. 28. Full refund if not satisfactory. 

=AM. SCHOOL OF HOME ECONOMICS, 503a W. 69th STREET, CHICAGO=

 * * * * *

=Salt Mackerel

CODFISH, FRESH LOBSTER

RIGHT FROM THE FISHING BOATS TO YOU=

[Illustration: Sea Foods]

=COOK BOOK FREE=

Write for this book, "Sea Foods; How to Prepare and Serve Them. " With itwe send our list with delivered price of each kind of fish. 

USE COUPON BELOW

FAMILIES who are fond of FISH can be supplied =DIRECT= from =GLOUCESTER, MASS. =, by the =FRANK E. DAVIS COMPANY=, with newly caught, =KEEPABLEOCEAN FISH=, choicer than any inland dealer could possibly furnish. 

We sell =ONLY TO THE CONSUMER DIRECT=, sending by =EXPRESS RIGHT TO YOURHOME=. We =PREPAY= express on all orders east of Kansas. Our fish arepure, appetizing and economical and we want =YOU= to try some, subjectto your complete approval or your money will be cheerfully refunded. 

=SALT MACKEREL=, fat, meaty, juicy fish, are delicious for breakfast. They are freshly packed in brine and will not spoil on your hands. 

=CODFISH=, as we salt it, is white, boneless and ready for instant use. It makes a substantial meal, a fine change from meat, at a much lowercost. 

=FRESH LOBSTER= is the best thing known for salads. Right fresh from thewater, our lobsters simply are boiled and packed in PARCHMENT-LINEDCANS. They come to you as the purest and safest lobsters you can buy andthe meat is as crisp and natural as if you took it from the shellyourself. 

=FRIED CLAMS= are a relishable, hearty dish, that your whole family willenjoy. No other flavor is just like that of clams, whether fried or in achowder. 

=FRESH MACKEREL=, perfect for frying, =SHRIMP= to cream on toast, =CRABMEAT= for Newburg or deviled, =SALMON= ready to serve, =SARDINES=of all kinds, =TUNNY= for salad, =SANDWICH FILLINGS= and every goodthing packed here or abroad you can get direct from us and keep right onyour pantry shelf for regular or emergency use. 

 =FRANK E. DAVIS. CO. 61 Central Wharf Gloucester Mass. =

 =FRANK E. DAVIS CO. 61 Central Wharf Gloucester, Mass. = Please send me your latest Sea Food Cook Book and Fish Price List

 Name.................................. 

 Street....................................... 

 City......................................... State........... 

 * * * * *

We ask you to try

=PRINCE BRAND=

MACARONI or SPAGHETTI

We know it will please you because of its superior qualities. Easy tocook, delicious in taste, very high in food value. Insist on getting ourquality. 

=PRINCE MACARONI MFG. CO. = BOSTON

 * * * * *

=OYSTERS CLAMS=

DEHYDRATED

These delightful delicacies preserved with all their salt water flavor

 =ALWAYS READY EASILY PREPARED=

In powder form so that but ten minutes in hot water or milk makes themready to serve. An oyster stew or broth; clam stew, bouillon and chowderalways in the kitchen ready for instant use. Packed in bottles that makea quart of stew and in larger bottles that make 8 quarts. 

=OYSTERS, small bottles, 30 cents each CLAMS, small bottles, 30 centseach=

We pay delivery costs Enjoy a bottle of each of these delicacies

BISHOP-GIFFORD CO. , Inc. , Baldwin, L. I. , N. Y. 

 * * * * *

=BREAKFASTS, LUNCHEONS _and_ DINNERS=

=By MARY D. CHAMBERS=

Should be in every home. It treats in detail the three meals a day, intheir several varieties, from the light family affair to the formal andcompany function. Appropriate menus are given for each occasion. Thewell-balanced diet is kept constantly in view. Table china, glass andsilver, and table linen, all are described and illustrated. In short, how to plan, how to serve and how to behave at these meals, is theauthor's motive in writing the book. This motive has been clearly andadmirably well carried out. Table etiquette might well be the subtitleof the volume. 

 Cloth, 150 pages. Illustrated, $1. 25 net. 

We will send this book postpaid on receipt of price, $1. 25

THE BOSTON COOKING SCHOOL MAGAZINE CO. , Boston, Mass. 

 * * * * *

A Coal and Gas Range With Three Ovens That Really Saves

[Illustration: Coal, Wood, and Gas Range]

=Although it is less than four feet long= it can do every kind ofcooking for any ordinary family by gas in warm weather, or by coal orwood when the kitchen needs heating. =There are two separate bakingovens=--one for coal and one for gas. Both ovens may be used at onetime--or either one singly. In addition to the two baking ovens there isgas broiling oven. 

[Illustration: The Range that "Makes Cooking Easy"]

=See the cooking surface= when you want to rush things--five burners forgas and four covers for coal. 

The illustrations show the wonderful pearl grey porcelain enamelfinish--so neat and attractive. No more soiled hands, no more dust andsmut. By simply passing a damp cloth over the surface you are able toclean your range instantly. They certainly do Make Cooking Easy. 

 =Gold Medal= =Glenwood=

Write to-day for handsome free booklet 118 that tells all about it, to

Weir Stove Co. , Taunton, Mass. Manufacturers of the Celebrated GlenwoodCoal, Wood and Gas Ranges, Heating Stoves and Furnaces. 

 * * * * *

[Illustration: Suggestions for Christmas Gifts

Would not many of your friends to whom you will make _Christmas Gifts_be more pleased with a year's subscription to AMERICAN COOKERY ($1. 50)than with any other thing of equal cost you could send them?

The magazine will be of practical use to the recipient 365 days in theyear and a constant and pleasant reminder of the donor. 

To make this gift more complete, we will send the December number so asto be received the day before Christmas, _together with a card readingas per cut herewith_. [Illustration]

This card is printed in two colors on heavy stock and makes a handsomesouvenir. 

 We will make a Christmas Present of a copy of the =American Cook Book= to every present subscriber who sends us two "Christmas Gift" subscriptions at $1. 50 each. 

=Practical and Useful Cookery Books=

_By_ =MRS. JANET M. HILL=, _Editor of American Cookery_

 =AMERICAN COOK BOOK $1. 50=

 This cook book deals with the matter in hand in a simple, concise manner, mainly with the cheaper food products. A cosmopolitan cook book. Illustrated. 

 =BOOK OF ENTRÉES $2. 00=

 Over 800 recipes which open a new field of cookery and furnish a solution of the problem of "left overs. " There is also a chapter of menus which will be of great help in securing the best combination of dishes. Illustrated. 

 =CAKES, PASTRY AND DESSERT DISHES $2. 00=

 Mrs. Hill's latest book. Practical, trustworthy and up-to-date. 

 =CANNING, PRESERVING AND JELLY-MAKING $1. 75=

 Modern methods of canning and jelly-making have simplified and shortened preserving processes. In this book the latest ideas in canning, preserving and jelly-making are presented. 

 =COOKING FOR TWO $2. 25=

 Designed to give chiefly in simple and concise style those things that are essential to the proper selection and preparation of a reasonable variety of food for the family of two individuals. A handbook for young housekeepers. Used as text in many schools. Illustrated from photographs. 

 =PRACTICAL COOKING AND SERVING $2. 50=

 This complete manual of how to select, prepare, and serve food recognizes cookery as a necessary art. Recipes are for both simple and most formal occasions; each recipe is tested. 700 pages. Used as a text-book in many schools. Illustrated. 

 =SALADS, SANDWICHES AND CHAFING DISH DAINTIES $2. 00=

 To the housewife who likes new and dainty ways of serving food, this book proves of great value. Illustrated. 

 =THE UP-TO-DATE WAITRESS $1. 75=

 A book giving the fullest and most valuable information on the care of the dining-room and pantry, the arrangement of the table, preparing and serving meals, preparing special dishes and lunches, laundering table linen, table decorations, and kindred subjects. The book is a guide to ideal service. 

 We will send any of the above books, postpaid, upon receipt of price; OR, add one dollar ($1) to the price of any of the books and we will include a year's subscription for AMERICAN COOKERY. 

 * * * * *

=THE BOSTON COOKING SCHOOL MAGAZINE CO. , Boston, Mass. =]

 * * * * *

=Experience= has shown that the most satisfactory way to enlarge thesubscription list of American Cookery is through its presentsubscribers, who personally can vouch for the value of the publication. To make it an object for subscribers to secure new subscribers, we offerthe following premiums:

CONDITIONS: Premiums are _not_ given _with_ a subscription or _for_ arenewal, but only to _present_ subscribers, for securing and sending tous _new_ yearly subscriptions at $1. 50 each. The number of newsubscriptions required to secure each premium is clearly stated belowthe description of each premium. 

Transportation _is_ or _is not_ paid as stated. 

 * * * * *

INDIVIDUAL INITIAL JELLY MOULDS

Serve Eggs, Fish and Meats in Aspic: Coffee and Fruit Jelly; Pudding andother desserts with your initial letter raised on the top. Latest anddaintiest novelty for the up-to-date hostess. To remove jelly take aneedle and run it around inside of mould, then immerse in warm water;jelly will then come out in perfect condition. Be the first in your townto have these. You cannot purchase them at the stores. 

[Illustration: This shows the jelly turned from the mould. ]

[Illustration: This shows mould upside down!]

Set of six (6), any initial, sent postpaid for (1) new subscription. Cash Price 75 cents. 

 * * * * *

"PATTY IRONS"

[Illustration]

As illustrated, are used to make dainty, flaky patés or timbales;delicate pastry cups for serving hot or frozen dainties, creamedvegetables, salads, shell fish, ices, etc. Each set comes securelypacked in an attractive box with recipes and full directions for use. Sent, postpaid, for two (2) new subscriptions. Cash Price $1. 50. 

 * * * * *

=SILVER'S SURE CUT FRENCH FRIED POTATO CUTTER=

[Illustration: HOW IT CUTS]

One of the most modern and efficient kitchen helps ever invented. A biglabor and time saver. 

Sent, prepaid, for one (1) new subscription. Cash Price 75 cents. 

 * * * * *

=FRENCH ROLL BREAD PAN=

[Illustration: Open End]

Best quality blued steel. Six inches wide by 13 long. One pan sent, prepaid, for one (1) new subscription. Cash Price 75 cents. 

 * * * * *

=SEAMLESS VIENNA BREAD PAN=

[Illustration]

Two of these pans sent, postpaid, for one (1) new subscription. CashPrice 75 cents for two pans. 

 * * * * *

=HEAVY TIN BORDER MOULD=

[Illustration]

=Imported, Round, 6 inch=

 Sent, prepaid, for one (1) new subscription. Cash Price =75 cents=. 

 * * * * *

=THE BOSTON COOKING SCHOOL MAGAZINE CO. , Boston, Mass. =

=PREMIUMS

PASTRY BAG AND FOUR TUBES=

(Bag not shown in cut)

[Illustration]

A complete outfit. Practical in every way. Made especially for Bakersand Caterers. Eminently suitable for home use. 

The set sent, prepaid, for one (1) new subscription. Cash price, =75cents=. 

 * * * * *

=THE A. M. C. ORNAMENTER=

[Illustration]

Rubber pastry bag and twelve brass tubes, assorted designs, for cakedecorating. This set is for fine work, while the set described above isfor more general use. Packed in a wooden box, prepaid, for two (2) newsubscriptions. Cash price, =$1. 50=. 

 * * * * *

="RAPIDE" TEA INFUSER=

[Illustration]

Economic, clean and convenient. Sent, prepaid, for one (1) subscription. Cash price, =75 cents=. 

 * * * * *

=CAKE ORNAMENTING SYRINGE=

[Illustration]

For the finest cake decorating. Twelve German silver tubes, fancydesigns. Sent, prepaid, for four (4) new subscriptions. Cash price, =$3. 00=. 

 * * * * *

=HOME CANDY MAKING OUTFIT=

[Illustration]

Thermometer, dipping wire, moulds, and most of all, a book written by aprofessional and practical candy maker for home use. Sent, prepaid, forfive (5) new subscriptions. Cash price, =$3. 75=. 

 * * * * *

=The only reliable and sure way to make Candy, Boiled Frosting, etc. , isto use a

THERMOMETER=

[Illustration]

Here is just the one you need. Made especially for the purpose by one ofthe largest and best manufacturers in the country. Sent, postpaid, fortwo (2) new subscriptions. Cash price, =$1. 50=. 

 * * * * *

[Illustration]

=VEGETABLE CUTTERS=

Assorted shapes. Ordinarily sell for 15 cents each. Six cutters--alldifferent---prepaid, for one (1) new subscription. Cash price, =75cents=. 

 * * * * *

=THE BOSTON COOKING SCHOOL MAGAZINE CO. , Boston, Mass. =

 =Bon Ami= _for mirrors_

[Illustration]

[Illustration: "_Hasn't Scratched Yet_"

Cake or Powder _whichever you prefer_]

Watch how easily Bon Ami and I clean this mirror. A damp cloth and alittle Bon Ami are all one needs. When the Bon Ami film has dried--a fewbrisk rubs with a dry cloth and presto! every speck of dust and dirt hasvanished. 

So it is with everything. The magic touch of Bon Ami brightens upwindows, brasses, nickel, linoleum and white woodwork. 

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_"Americas Most Famous Dessert"_

[Illustration]

=JELL-O

In Whipped Form=

Of all forms of whipped Jell-O the Bavarian creams are most popular, andthey may well be, for in no other way can these favorite dishes be madeso easily and cheaply. Jell-O is whipped with an egg-beater just ascream is, and does not require the addition of cream, eggs, sugar or anyof the expensive ingredients used in making old-style Bavarian creams. 

Begin to whip the jelly when it is cool and still liquid--before itbegins to congeal--and whip till it is of the consistency of whippedcream. Use a Ladd egg-beater and keep the Jell-O cold while whipping bysetting the dish in cracked ice, ice water or very cold water. A tin oraluminum quart measure is an ideal utensil for the purpose. Its depthprevents spattering, and tin and aluminum admit quickly the chill of theice or cold water. 

PINEAPPLE BAVARIAN CREAM

Dissolve a package of Lemon Jell-O in half a pint of boiling water andadd half a pint of juice from a can of pineapple. When cold and stillliquid whip to consistency of whipped cream. Add a cup of the shreddedpineapple. Pour into mould and set in a cold place to harden. Turn frommould and garnish with sliced pineapple, cherries or grapes. 

=The Genesee Pure Food Company=

_Two Factories_

 _Leroy N. Y. _ _Bridgeburg, Ont. _

[Illustration:

 =Baker Breakfast Cocoa=

is pure and good, delicious and nutritious. 

_Genuine made only by_

=Walter Baker & Co. Ltd. =

Established 1780

DORCHESTER, MASS. 

_Booklet of Choice Recipes sent free_]

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=Established 1858

Sawyer's Crystal BLUE AND AMMONIA=

The Ammonia loosens the dirt, making washing easy. The Blue gives theonly perfect finish. 

[Illustration: _SEE THAT TOP. _]

[Illustration]

_The People's Choice for Over Sixty Years_

For the Laundry

SAWYER CRYSTAL BLUE CO. 88 Broad St. , Boston, Mass. 

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[Illustration: =SAVE MEAT=

by serving more stuffing when you serve roast meats, poultry, fish andgame. 

If this dressing is flavored with Bell's Seasoning it adds to thepleasure of the meal. 

ASK GROCERS FOR

[Illustration: BELL'S SEASONING]]

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=MISS CURTIS' SNOWFLAKE Marshmallow Crême=

=The Original and Best=

[Illustration]

Inexpensive and easy to use. Makes delicious desserts. Awarded GoldMedal at Panama-Pacific Exposition. Avoid imitations. The name EMMA E. CURTIS is your guarantee of purity and quality. 

_Sold by Grocers Everywhere_

[Illustration: _Emma E. Curtis_]

MELROSE, MASS. 

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=VOSE PIANOS= have been established more than =70 YEARS=. By our systemof payments every family in moderate circumstances can own a VOSE piano. We take old instruments in exchange and deliver the new piano to yourhome free of expense. Write for catalog D and explanation:

=VOSE & SONS PIANO CO. , 160 Boylston St. , Boston, Mass. =

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Transcriber's Notes:

Page 246, "Nutritión" changed to "Nutrition" (Food and Nutrition)

Page 255, "millenium" changed to "millennium" (the millennium forhousekeepers)

Page 259, "London" changed to "Loudon" (Loudon, I shall do)

Page 271, "di titians" changed to "dietitians" (pestilence, dietitianstell)

Page 282, "Aprciot" changed to "Apricot" (Apricot Puffs with Custard)

Page 287, "supreme" changed to "suprême" (the suprême sauce)

Page 322, word obscured, "of" presumed and inserted into text (oursystem of)

Page 322, "in" changed to "to" (piano to your home)

This magazine uses both to-day and today.