The San Francisco Call. Newspaper, July 16, 1905, Page 9

THE SAN FRANCISCO SUNDAY CALL. big copper c: yrown § ople’s b ry was not equal to ion of the fancy that had y reztless brain in my ¥, t the white figure, teadfast, directing the subordinates, made a strong, kind angel. re and more distinctly have gone by, I came ion of the poetry of s. Looking back, I hat I appreciated, as t was not an orgy, but , beneficent, el- which I was the niscent sketch have s a lesson in this great t The true gentlewomsan of that all-so-1 ago brought culinary i they were many and » to her level, instead of If to them. In the more bustling, exacting routine of modern living I have ad- hered to the idea that the cool of the day & best time for summer cookery. But I act upon it with a difference. Late dinners, dinner toilettes and evening social engage- ments preclude the practicability of what our mothers found easy of ac- complishment in the days that are no more. It hu: been my habit for years to get jellying, preserving and nning out of the way beforo the vest of the world is fairly awake, clothed and fed. 1 have had such genuine satisfaction in czrrying out plan that I speak as one having ity in commending the like ying bc the order of the Tow, and currants or berries are be thus “treated,” have them ked over and washed over night, k packed, wi the moisture clinging to them, in a stone or agate are jar. Set this in a pot of 1d Jet the first duty of day be to light the fire or his pot. By the time you ed, the fruit will be broken ces and thoroughly heated. Re- move from the range and take the jar out of the pot that it may cool the sooner. soon as it can be handled with a tolerable degree of comfort, strain through a double cheesecloth bag, measure and return to the fire in a lined or agate ironware rour sugar, 2 pound for each juice, put into shallow pans nd shut up in a heated oven, stir- rimg now and then to hinder it from scorching. When " the -juice has boiled twenty minutes, add the hot sugar, stir until it is lis:olved, boil just one minute, tike from the fire and fill your glasses. These should be laid in hot wa- ter, ready to your hand. Take out one at a time, dripping wet and heated through; fill to overflowing and set . tntil cold and firm. If everything be prepared beforechand, and not a minute be lost in the variovs stages of the work, the jelly ould be made and all traces of the work out of the war by 8 o’clock. T know it »an he'done—and easily. SOME GOOD RECIPES Pcaches and “quinces shounld be prepared for jelly or marmalade the night before. covered with ice wa- ter to freshen them, then set in the refrigerator. Drain in the morning and proceed as with berries. A recipe for putting up tomatoes in cold water appeared last week. I give to-day instructions for preserv- ing these and some fruits in the usual way, Canned Tomatoes. Pour bolling water over the tomatoes to loosen the skins. Remove these; drain off all the juice that will come eway without pressing hard; put them o a kettle and heat slowly 40 & boil. Your tomatoes will jook much, nicer it you remove all the thard parts before pulting them on the fire, and rub pulp soft with your hands. Boil ten minutes, dip out the surplus liquid, pour the tomatoes, boling not, into the cans, and seal. Keep them in.a cool, dark piace. As additiopal precaution, wrap each jar in paper to exclude the light Canned Plums. Twelve quarts of plums, one pint ot wi one pound 0f sugar. t the sugar and water on the stove in the preserving kettle, Prick each pl: & needle to prevent bursung, soon as the sugar is dissolved turn the fruit into the kettle, Heat very slow- 1y to & beil, and cook for five min utes. Fill the jars to the rims with the lums alone, pour over them the scald- flu liquid until-full to overflowing. Canned Berries. Heat sl to in a large ket- tle. When t| sugar in grnpamon of one_tal lus:olmu to each quart of fruit. Pefore doing this, bowever, if there is much julce in the kettle, dip out the surplus with a dip- per or cup. It will only increase the number of cans to be filled, without real advantage to you. Let the ber- ries almosi dry before putting in the gugar. This will make syrup enough. Eo’l‘! all together fifteen minutes, and an. Huckleberries, grapes, _blackberries, currants, ~raspberries, = cherries and strawberrles put up in this way are very £00d, eaten as you would preserves, and makeé pies which are scarcely inferior to those filled with fresh fruit. Canned Peaches. To each quart of fruit allow a heap- ing tablespoonful of granulated sugar. . Pour a little water into your kettle to prevent the contents from burning, then put in a layer of peaches, a sprinkling of sugar, another layer of peaches, more sugar, and so on until the kettle is full. Bifag slowly (o a boil, which may con tinue for three minutes. Can and seal. N. B.—If the peaches have .been dropped into water as they are peeled, you need not add water to prevent scorching. General Rules to be Observed in Canning Fruits and Vegetables. Examine cans and rubbers narrowly before you begin operations. See that the screw is in order, the can without crack or nick, the eiastic firm and ;‘losely fitting. Get nev- rubbers every, ear, Have the fruit bolling hot when seal- ed. Have upon the range or stove & pan m which each empty can is set to Dbe filled after it is rolled in hot watei Lay elastic and top close to your han fill the can to overflowing, remembe: ing that the fruit will sink as it cools and that a vacuum invites the air to enter; put on the top without the loss of a second, screw as tightly as you can, and as the contents an e can cool screw again and again to fit the contraction of metal and glass. Use glass cans always. Keep them in @ cool, dark place, and dry as well as cool. The light will cause them to fer~ ment, and also change tha color. HOUSEMOTHERS EXCHANGE CORRESPONDENT offers useful and interesting information reupecthf incubators and brooders for whic) bave not room. I shall be giad to con- dense it for the benefit of any one wish- ing to get addresses and details upon this important matter upon receipt of stamp envalxt?e. He adds: “Now, will you ask if any one of the Family has a bull pup of the breed that has the nndnfl*o that he would like to dispose of ladly pay all charges, but rtun ss it is genuine.” R. J. P. (Wi famstown, New Jersey). read your Woman's Page HAVE with great interest, and noted that I “W&mod l(othor‘" (Massachuset! kindly offered to supply the formula for the cure. of rurning ears to r‘.‘? one ‘Who desired it. As %flfla rom this disease for veln‘ ht on by a Do indee £ Ui %0, heas of anyiniag that would bring ut a cure. I re- that T !Mar f nothing to §lo i it troit), WILL “WORRIED MOTHER" SEN in her n-Tulz_ It 1a asked for BeV em-m m'xa ‘whose letter is given above. A Rben o Wi MLTRR S L p 1.@ ”fiw h'?rh(w mt'ox- ymf il dren. 1° one of my own (bottle fe) although try- B.” of Minneapolis, asks for fruit cake without egj * gladly send a good recipe. Eruit Cake Without kggs. One large cup of sugar, ohe small cup of butter, one piat of sour milk, one teu- spoonful of la, one teaspoonful, each, of cinpamon, cioves and allspice, one cup of seeded raisins, one cup of cur- rants and citron, if you like; enough flour make a_stiff batter. MRS, E K. W, (Great Bend, Kan.. @ re of vani sex, w Le flatterea to know .v hflndpu have been sent In e to his appeal. .1 shall insert these, here and there, for some weeks to can 1aake room for the tokens' of the interest the details of his. have 5vlh1¢h Lun partake with im) o through ignorance. 1 fear. Ing conscientiously to follow physician's instructions. BE. W. (Hiawathe, Kan.). “C. B. H. (lllinois)" please send 2. Wil name and address to Marion her ful i2 ks th 2, although try- e m brggflo";\:fl:e ‘fhynclan'- ;x. do not think doctors tand babies. - E M W, THE FOREGOING LETTERS OF different dates are -fl::n&z 1f“mm H u ot e il the “writer cle upon bottle O ‘bables are not identical, l.’s‘lo unders lnnulg ma I'l.'.gia 1j mlt:fill‘a?é r qxpefienc‘o. of bring- T. (Atlanta, Ga.). - INSTRUCTIONS FOR ARING *pot pouril” 'Ig Nm at an aarly data ? dar. CHOBL FOR FIDUSEBYVES BY FTABIOHN fTRARLARND g Grandmother's Cake One egg, one-half cup of butter, one-half cup of sugar, one- of molasses, te spoonful each of sp! one teaspoonful of cream tartar, one-half teaspoonful of one cup of milk. fl. T. (Hillsboro, % Rose Pillow (By Reqiiest.) Spread the petals in_the shade on a sunny day, and dry. tHoroughly befors Recipes by Contributors the pillow. Then scatter a ta- of orris root among them. ten drops of real r_qualities Make the le with of roses. The Egg!ess-S_kortcake Two-th of a cup of milk, two ta- blespoo: ar, dissoived in milk; two uls of butter, two heaping teaspoc of baking powder, fi to _make a soft dough. Roll out not too thin and bake in cake- pans, not too hard. When cool and just before serving place sweetened berries between with sweet cream. HOUSEKEEPER (New York). Points for Good Housekeepers Important Things to be Considered When Looking for a New House By Miss M. E. Carter Copyright, 1905, by A. S. Baroes & Co, New York, HEN you are look- ing for a house, remember that an all-important _fea- ture upon which the comfort of the entire family de- ends is the heat- ng apparatus. ‘The best way to find out about its capacity is to make inquiry re- garding it of some persons using one of the same kind in some other house. You should try to get a per- fectly frank state- ment as - to its heaung power iu proportiom to its con- sumption of fuel. But, of course, you must also learn about the draught and other particulars relating to the house tnat you have under special considera- tion. ‘People who neglect to inform them- selves in advance about these matters gometimes discover when it is too late that the cost of coal for heating makes such unexpected inroads upon their in- comes they are compelled to abandon the cellar heater and warm their houses with stoves and open fires. A young couple, acquaintances of the writer, after meeting with sad reverses of for- tune, went into a house where they ex- ected to live economically until the gusmzss prospects of the husband should improve. After a brief and very expensive experiment they found that the cellar heater consumed such an amount of fuel without warming the house, that they could not afford to use it. Consequently they were obliged to resort to stoves. with all the increase of labor and extra trouble to keep clean that stoves cause. The heater in their cellar is always empty, cold and abso- lutely useless. Before beginning to look at houses with a view eithar to renting or buying, decide upon the price that you can and will pay in rent or for purchase. Keep the price ever in mind, that you may waste no time or strength in looking at houses above your limit—unless you have time and vitality to throw away. House-hunting is a laborious business, and should not be entered into unad- visedly or lightly. Devote a notebook to it, in which you jot down every item that concerns the new home. On pags 1 set the price; after that, in their order of importance, cvervthing that you desire to find in the house that you will decide to take. Never go to look at a house without the notebook in your gocket_ As you go about examining the uflding and the premises keep the note- book open in your hand. When making your own memoranda beforehand leavae several blank pages between your notes regarding the requisites for ths house. Then you can jot down the advantages and the disadvantages of houses that you visit during your quest. DON'T WASTE YOUR TIME ‘This plan will prevent your confusing one house with another, and will be less fatiguing than trying to remember too much in detail without the lttle memorandum book for references. It may also prévent some very decided differences of opinion between two or more who go house-hunting, together. The little notebook will keep the peace when everybody is tired and perhaps somewhat cross over the business. prove unsatisfactory, it is wasteful to IILNM thougnt or strength upon it is safe to say that .f you a with its roof in or- s dry and well s n:‘x "io the severest i-‘-& you may rea- 3’.."?" ‘}. 'in ‘good repatr. on of those s: ‘features should prove to likely to find the house desirable or oth- ise in repair. Never be misled by an ctive froat and entrance. y often hide a multitude of defects. It is also well to bear in mind that furni- ture, pictures and screens mi{:h 50 arranged as to cover very unsightly and objectionable conditions. Above all, do not bind a bargain before you inform yourself regarding the heanlmalne- of the locality. A friend of the writer lost a thousand dollars by deciding quickly Upon a house that he, too late, discover- ed was mot-in a healthy neighborhood. He gave up the bargain and forfeited the sum that he had paid down before the deed was drawn up. When looking for_a house take noth- ing for granted. Inspect, inspect, in- spect every portion. Accept whatever the landlord or his agent may tell you about it with generous allowances of salt. Unremitting vigilance is the price of securing a house in good repair as well as of keeping it so. 1f_possible, live for a year in a house that'you think of purchasing. Know all about its advantages and its disadvan-~ tages within doors, and also all about the ne‘ghborhood and the soill upon which it is built, whether wholesome or unwholesome. There is nothing like oc- cupying a house to disclose its charae- teristics and to uncover very -objection- able features that may easily be over- looked when you are going over It, es- pecially if it De occupied and furnisied. DEARLY BOUGHT EXPERIENCE Moving is hard and expensive, but bet- ter move twice than buy what you can- not readily sell without a great sacri- fice. Remember that buying and rent- ing are far easier than selling or sub- letting after the property is on your hands. The more anxious you are to be rid of it the harder it will be to find any cne who wants it at any price. Every reasonable person knows that & house which has not been just renovated will probably require some repairs. Painting, papering, wood-polishing and tloor-staining, when necessary, can be done, with the cost estimated before- hand, if you buy, and allowance can be maae for expected expenses that wili keep you within the purchase price that you teel you can affurd to pay. if you are renting, that is the time to get from your landlord more repairs than he will likely to make after you are living in the house. Therefore it is weil to make ail discoveries of necessary re- pairs while you are only a prospective lenant and ths owner's anXiety (O ge- cure you makes him readily accedeto your requests. The landlord of an emp- ty house and the landlord when the tea- aot is in are about as different to the tenant asking lor repairs as Dr. Jekyl and Mr. Hyde. We have often heard It remarked: “You must build one house before you will know what to have and what to avoid.” But that is practical experiencé dearly bought. It is wiser to think and plan, while asking questions of the e~ perienced before making & beginning. - Have a well-thought-uut general pian of your own before consulting an arehi- tect. When you engage his services, jead him, and do not be led away from what you really want for comfort by any suggestions of nis, unless they are evidently better than your own iueas. ‘‘he architect should catch ~your thought and draw the design to accord with what you tell bim you must have in_the new house. ¥ Be sure at the outset to give him a clear jdea of what you desire and what you object to, and be careful to mention jecial wishes and special objec- time and keep down expenses. Every addition or change will add to the cost of his work. When the b r takes the contract, the work should progress without interruption. Above ‘make after the contract has been ge then will aug- charges. Not an have thout paying extra for it. ol—g Kn-uy.mml- the final cost of a ouse hen the plan is frequently en‘.ufl'curln;m;mflo!hmr