The San Francisco Call. Newspaper, April 7, 1901, Page 4

THE SUNDAY CALL SSHERE come times in the career of [ v housekeeper when either the 4 = are exhausted or she is ex- hausted with them. Many of them are abnormal, forced sort of things; in- gredients mingled without rhyme or rea- much as the ciashing colors of a ed by a desperate milliner Ity no novelty is left combina whe: in n. while 1t} housekeeper, ung one, wishes she kn the old things; t of beef or the broiled lobster or They >am never be improved »f preparin y can only be varied; and now simpficity is the greatest variety be achieved such times that these recipes ay come in han They don’t pretend be new, but they are good. Roast of Beef. the beef on all sides.in a frying 1 place in a roasting pan with 1l of water. Put in hot oven and every fifteen minutes with the juice nd pepper. When nearly done place sliced cooked carrots in t to brown; serve on same platter soned with salt ham, when it is tender, is r too delicious a meat to be ig- It is good either boiled or roasted; arp seasoning is one of the secrets of sful preparation. Don’t attempt without ng in a stock of e first place. Here is an ex- its su it n ent rule Boiled Leg of Pork. Cover with bofling water a fresh ham, a ter of & cup of salt, one onion and one bunch of herbs. When d the rind and brown in hot ved boiled kidney score oven; serve en a of beans, sea: ed with salt, pepper and but- ter. Garnish with pickled walnut meats slip paper frill over the bone. ic r is the rock upon which many a young housewife crashes, for it requires to handle the creature. There 1s one bride who pur- . tut when dinner time me no lobster was to be seen. “Where s the piece de resistance?” in- r husband, who had been led to It was then that the tears flowed. T n't touch it,” sobbed she. *“I read book that I would have to nd I couldn’t do that.” o recipe has ever been offered, how- ever, in which the lobster did not have to be ‘killed The best that can be done 1s to pi ose the easy death of boiling r, and if you are tenderhearted re- member t lobster ought to die happy if he knew how much pleasure his death was to give. Broiled Lobster. Plunge the lobster in boiling hot water to kill it, leave five minutes, remove and split down the back; split the claws; brush meat with butter and broil over hot fire; sprinkle with browned bread crumbs, garnish with hardboiled egg and serve with tartar sauce 'n lemon shell. Lobster Cutlets. To one cupful of thick white sauce, sea- soned with a dash of paprika, a pinch of mustard, salt and butter, add one cupful lobster meat picked into pleces: when cold form into cutlets, dip into. beaten egg, then Into fine bread crumbs and fry in deep, smoking hot fat until a golden brown. Insert a lobster claw in small end, garnish with parsley, lemons and curled celery. A good old dish brought from over the seas has never vet bad even its name translated. It is substantially German v the least detail and it savors of the good frau's handiwork from start to finish. Kartoffel Kloschen. Melt a tablespoonful of butter; add it to two eggs. one pint of mashed potato, one tablespoonful flour, a lttle salt and nut- meg. Form into a dough, cut into little balls and cook in >ooiling, salted water about six minutes. Place in a bowl, gar- nish with parsiey and pickled beets; serve hot with or without soup. Date pudding has been made in all sorts of forms—mostly mushy. The trick of the lemon juice is what gives flavor; the gela- tine is what gives form. Here is a date pudding that is good enough to cap the climax of any family dinner that ever was served: Date Pudding: Cook dates in enough lemon Juice to soften; press through a sieve, Moisten two. tablespoonfuls corn starch x5 Some Things RAbout Silk That -Are NOt Generally Known. LMOST every worm of aerial habits is more or less a silk worm. The caterpillars’ nests so fre- quent in orchards and shrubber- fes are no more than big, unkempt and composite cocoons. Solitary creepers have the same power of silk production. In fact, many of them emulate those gentle- women, the spiders, In letting themselves up or down, or round about with threads of their own spinning. These aerial road- indeed, fairly crisscross the sum- mer air. They are invisible save when a glancing sunray strikes across them, notwithstanding their use is often made only too palpable by a big. hairy wrig- gling something which slips down or along them to deposit itself npon an un- suspecting head or arm. ways, After the catervillars come the genuine silk-spipning epiders. These are distin- guished from the common web spinners by the nature of their product. It is a true silk, strong, elastic, beautifully lus- trous. It is produced, too, more abun- dantly in proportion to food than the reg- ular worm filament. Stockings and mit- tens have been knitted of the spider silk. The only bar to its production in commer- cial cuantities is the warlike habits of the insects. Wherever three meet there is a battle royal, which ends only with the Qisabling of all the fighters. Down in Paraguay there is a spider which spins a brilliant yellow silk in such profusion the natives and the Spaniards collect it and manufacture it, on rude na- d I tive looms. into shawls, ribbons and short lengths for jackets. The color deepens and brightens with use and is said to be inimitable—a glowing golden hue no dyer can produce. The silkworm proper is an embodied ap- petite. He eats, eats, never hasting, never resting. He has been commercialized to such a degree that it is possible to esti- mate beforehand just how much silk he will turn out frem a given weight of fresh mulberry leaves. They are white mulber- 1y leaves—to be exact—Morus multicaulls. Italy and China furnish the best silk, hence the best silkworm eggs, though Japan is coming to be reckoned with in the matter of silk supply. This is due mainly to the fact that the special pains- taking labor required in silk raising is cheaper in China than anywhere else. Chinese working women get daily wages of 3 cents. Everywhere it is women who do most of the work in rearing the worms. Men bring in the f{resh leaves and culti- vate the trees which supply them, but in the silkeries women watch over the worms, from the egg to the cocoon. To keep the eggs dormant requires a temperature just above freezing. They must not be laid in the hatching trays without regard to the season. If it is cold and backward the hatch must be post- poned to wait the growth of the leaves. When first the worms hatch they are fed on leaves finely shredded in bits suit- ed to their tender jaws. After the first molt the leaves are only torn. Thence- forward they are used whole, but must not be allowed to get hard and woody. They are stripped from the young shoots just before they reach full size, A tree that has given all its early leavhs to the silkworm brood is so weakened that it may die. Consequently trees are not fully stripped unless under great stress. After ths fifth molt the worms, fat, green, sluggish rulls, refuse to eat and be- gin moving thair heads rapidly from side to side. This is the sign of cocoon spin, ning, so the women supply the trays with bundles of clean, short twigs. Upon these the worms crawl, attach themselves and begin spinning. The cocoon is finished in twelve to twenty-four hours. The good- ness or badness of it is judged less by the size than the weight and symmetry. A percentage of the finest cocooris are set apart, to hatch and produce mnext year's eggs. The rest are baked at a steady heat, that destroys the chrysalid without injuring the silk, then boiled, doubled, reeled, scoured and sent to mar- ket There are tricks in the trade of silk spinning and that of silk dyeing. Thread can be loaded with metallic or earthy salts to weigh half as much again as the pure raw silk. But dealers are alert for such frauds and have tricks of their own to offset them. A curlous industry is the manufacture of silkworm gut for fishing tackle. The best of it comes from the Spanish silk fields. A silkworm ready to spin its co- g k) 3 coon has within a long, much convoluted intestine filled with pure fluid silk. The gut makers take such worms, snip off both ends, then deftly draw out the full intestine, straighten it, pass it through sundry chemieal solutions to cleanse and strengthen it, and at last dry it and tle it in bunches. g The result is a filament several yards long, strong, fine, clastic and in water nearly invisible. This is the gut leader attached to the end of a braided line, to hold the hook. Silkworm gut is also useful in surgery. It has possibly the greatest textile strength proportioned to size of any known ligature. : Chemistry has found out a way to do in tanks what the woria does in its stomach, that is, how to dissvlve woody fiber into a clear, ropy.liquid. This is spun by forc- ing it through innumerable tiny holes in a brass cylinder. Thnen the threads are chemically treated, washed, dried, hol pressed and variously tortured. The re- sult is thread that iooks and feels like raw silk, but lacks the strength of truc® ‘silk. It is used for woof in many mills with real silk warp.--New York Sun. At the present rate of the manufacture of spools and other articles the immense White- birch forests of Maine cannot last 4nd pour it into one cupful bolling milk; add pinch of salt and one tablespoonful vanilia. Remove from fire and add stiffly beaten whites of threc eggs; add to one cupful of the date mixture while hot one tablespoonful dissolved gelatine, then fold into two tablespoonfuls of the corn starch mixture; pour the date mixture in the bot- tom of a ring mold, then add the white mixture; set In cool place till firm, un- mold, heap dates in center and serve with boiled custard. Bananas are still in season, and it is worth while to try banana timbales while you still have a chance. The fruit which is not handsome enough to serve fresh is often quite as good when cooked as any other kind. Banana Timbales. Make a lemon jelly, set into a pan of - fcewater and stir until it begins to thick- en; place a spoonful in individual timbale molds and add a slice of banana: set in cool place until firm, then place more ba- rana around the sides, add more gelatine and when firm and ready to serve dip an instant in hot water and unmold. Serve with cream. If you are an sbstainer from tea and coffee, you-have probably taken to cocoa. It need not be so bad, either, if you know the right way to make the drink. The coffee and vanilla are at the bottom of the secret. So little coffee does it take to give the cocoa a delicious flavor that the most wary can risk it with impunity and there’s never a wakeful night to pay. Delicious Ceylon Cocoa. Allow one rounding teaapoonful cocoa for each person, also one cupful boiling CHEESE SALAD e \ milk; mix cocoa to paste with a little of “me hot milk, stir into the remainder and let come to a boil; add one teaspoonful vanilla and to each pint aliéw two table- fuls of strong coffée, three tea- sugar; serve with whipped cream. There is no reason why cottage cheess should be ined to the cottage. In fact, it Is a pity to deprive people outside of cottages of it. It is quite worth while in a flat, or even a two-story. It uses sour cream to good advantage and it makes a first class salad. Cheese Salad. To one cupful cottage cheese add one ta- blespoontul grated onion, dash of paprika, one tablespoonful melted butter; form into smalil balls and serve on a bed of water- cress. For the served lunch, for the pienie, for the school basket, a substantial sandwich is always in demand. Neapolitan Sandwiches. Cut Boston crown bread very thin, also cut to same shape thin slices of white bread; butter and spread on part of the brown bread seasoned baked beans, mashed to a paste; place a layer of whita bread on this and spread with finely minced chicken or tdngue, lay another slice of the brown bread upon this and arrange on a pretty dish. As most people are aware, vegetables possess various medicinal qualities. Hers ara some worth bearing in mind. Aspar- agus 18 very cooling and easily digested. Cabbage, caulifiower, Brussels sprouts and broccoll are cooling, nutritive, laxative and purifying to the blood and also act as tonics, but should not be eaten too freely by delicate persoms. Celery is good for rheumatic and gouty persons. Lettuces are very wholesome. They are slightly narcotic, and lull and calm the mind. Spinach is particularly good for rheuma- tism and gout, and also in kidney diseases. Onions are good for chest ailments and colds, but do not agree with all. Water- cresses are excellent tonics and cooling. Beetroot is very cooling and highly nutri- tious, owing to the amount of sugar it contains. Parsley is cooling and purify- ing.” Potatoes, parsnips, carrots, turnips and artichokes are highly nutritious, but not so digestible as some vegetables. Po- tatoes are the most nourishing and are fattening for nervous persons. Tomatoes are health-giving and - purifying, either eaten raw or cooked. Chili, cayenne, horseradish and mustard should be used sparingly. They give a zest to the appe- tite, and are valuable stomachics. Rad- ishes are the same, but are indigestible, and should not be eaten by delicate per- sons.—London Express. — The Turkish language is sald by schol- ars to be the softest and most musical language of modern times, being better adapted to the purpose of musical nota~ tion and recitative than even the Itallan. POUND of cannel coal is a lump about the size of a man's fist. Out of this dyes can be distilled sufficient to color the following lengths of flannel, three-quarters of a yard wide: Five feet of yellow, three and a half feet of scarlet, two feet of violet, two inches of orange, four inches of turkey red and elght inches of ma- genta. By judicious blendings you can obtain sixteen distinet yellow colors, twelve orange, thirty red, fifteen blue, seven green and nine violet; in all, eighty-nine separate tints. - These colors are made from the waste left ‘over after the gas has been extracted. Take a ton of good cannel coal, and distill it in a gas retort. It will give 10,000 cubic feet of gas, twenty-five gallons of ammoniacal liquor, thirty pounds of am- monium suiphate, thirteen hundred- ‘weight of coke and twelve gallons of coal tar. It is this liquid, which forty years ago was burned in the furnaces or sold as cheap wagon grease at five shillings a ton that now yields not only these lovely colors, but medicines and scents enough to stock a chemist's and per- fumer’s. soap. . The first man who, 160 years ago, tried many-years. Although the birch forests are extensive, the fact that seventgen spool mills and a large number of so- called novelty mills are eating up the timber at the rate of from 35,000,000 to 40,- 000,000 feet annually excites the apprehen- sion of foresters and manufacturers. N to experiment with coal tar—a German called Stauff—very nearly died from suf- focation. It was 120 years before chem- ists learned to deal with coal tar and first obtained the beautiful aniline pur- ple or mauve dye. Two millions and a half of money was spent in 18% on coal- Did You Ever. Think of Thece Remarkable Uses For Coal? tar dyes in British factories. So great was the excitement when the purple aniline dye was first discovered that a Parisian manufacturer made the city authoritles an offer of £8000 if he might be permitted to take up the as- phalt in one of the principal streets in order to distll it for use in his dye works. Purple became the fashion, and remained so for four successive seasons. The newer coal dyes owe their discov- ery to the quinine famine cf 1830. In that year quinine became so expemsive that Professor Dewar and other scientists be- gan experimenting to find a substitute which would do equally well to cool the blood In fever. The first result of their experiments were the delicate yellows and brown obtained from benzine. Then quinoline was hit upon—a drug with just the same bitter taste as quinine, equally powerful in fighting fever, and leaving none of quinine’s evil effects. Quinokne, also, costs less than half as much as quinine. Antipyrin, even stronger and more last- ing in its effects, and without any bitter- ness at all, was the next development. Hundreds of pounds of this drug have been shipped lately to South Africa, to help the doctors in their fight against enteric, fever. Still another boon from coal tar is tha drug called thallin, which is much the best medicjne known to cure a patient of the dreaded, yellow fever. In all, sev- enteen new médicines owe their origin to — coal tar. “Extracts of new-mown bay” and other similar delicate perfumes are obtained from a substance called cumarin, which up to a few years ago was extracted from sweet woodruff and other scented grasses. Dr. Perkin discovered that cumarin could be obtained by distillation of one of the volatile oils of coal tar. ‘White heliotrope is also rmade almost en- tirely from coal, together with seven other scents, generally known by the names of the flowers they used to be ex- tracted from. The island of Mauritius lost much of its scent industry through the rivalry of coal-tar scent. Vanillin, one of the most delicate prod- ucts of coal, is used by the gallon in making the extract of vanila, for flavor- ing custards and puddings. Besides these dyes and scents, coal tar gives us that greatest boon of the man whose doctor won't let him take sugar—namely, saccharin. Of this sub- stance, one pound is equal to two hun- dred-welght of sugar, as far as sweeten- ing power goes. It Is quite whotesome, and Is, Into the bargain, a capital dis- infectant. Jam made with saccharin ought to keep forever. Coal tar and scents are by no means cheap and nasty substitutes. They are all harmless—sometimes more harmless than the original preparations they have superseded. And, in spite of the evil oder of coal tar. not cne workman has ever been made ill by dealing with it.— Answers.