The Washington Bee Newspaper, February 29, 1908, Page 2

FORT BUILT IN A NIGH s MAKE TASTY DISHES ECONOMICAL DISPOSAL OF LEFT- OVER VEGETABLES. Here You May Find Solution of Prob- lem That Confronts Housekeeper in the Disposal of the “Scraps.” One of the most serious problems ‘with which the ordinary housewife is confronted during the winter is the question of the best means for the eco- nomical disposal of the tables. In the summer months, when green vegetabies are plentiful, there are scores of uses to which the small messes left from di may be put, but when the foods to be disposed of include such thin as squash, turnip, onions, cabbage, cel , radishes, etc., the cook often feels like abandoning the task as a hopeless one. In spite of this feeling, however, there are ways and means by which these apparently worthless left-overs may be utilized to advantage—not in the form of unpalatable, messy mixtures, with the.second-day’s ear- marks all over them, but as tasty and atiractive dishes that cannot fail to meet the full approval of the most cen- sorious member of the household. Thus, an excellent method of dis- posing of left-over squash is to add two well-beaten eggs and about a ta- blespoonful of flour to each pint of the cold vegetable Blend the ingredi- ents thoroughly; shape the mixture into square cakes; cover with egg and crumbs, and fry brown in deep fat. Fried cabbage is another delicacy that cannot be enjoyed until the cab- bage has first been boiled. If some of the cooked cabbage is left from din- ner, therefore, it lends itself grace- fully to this method of treatment. To prepare it, cut some slices of fat ba- con into strips, and put them in the frying pan. When they have com- menced to cook, and the bottom of the pan is well greased, add the cabbage, and fry until thoroughly heated. Sea- son with salt and pepper to taste. Leftover sweet potatoes are de- licious when cut into cubes and fried in deep fat, or they may be prepared after this fashion: Cut the potatoes into strips lengthwise; warm them slightly in the oven; roll them in granulated sugar, and fry them in a little butter until well browned. Dur- $ng the process of cooking it-wil] be necessary to move the pieces about eccasionally, or to shake the frying pan. Otherwise, they are likely to burn. To prepare left-over onions delec- tobaly, boil some rice in a little salted water, and when done, drain, but re- serve the liquor. Butter a baking dish and arrange the rice and cold onions in laternate layers, cutting the onions into small pieces, if desired. Make a sauce by adding milk, butter, and salt to the rice water, and, if nec- essary, thicken with a little flour. Pour this into the baking dish, sat- urating the rice and onions thorough- iy; cover the top with buttered bread crumbs, and bake until brown. ™= ed over ves¢ Lunch Cake. Mix together four ounces of butter or lard, four ounces of ground rice, four ounces of sultanas, one-half pound of flour, one whole egg, two ounces of sugar, a teaspoonful of baking powder and sufficient milk to moisten it nice- ly; in a buttered tin from 30 to 45 minutes; serve plain dusted with sugar. Or mix together one-half pound of flour, a short teaspoonful of baking powder and a pinch of salt, then rub into it four ounces of moist or caster sugar, a teaspoonful of grated lemon rind and four ounces of clarified drip- ping or butter, four ounces of sultanas (or any fruit to taste), moisten with the yolks of two eggs lightly beaten with about two tablespoonfuls of milk (if too moist the cake wil! be heavy), and add in the whites of the eggs beaten to a stiff froth at the last; bake in a well-buttered mold strewed with fiour and sugar. Stuffed Potatoes. Choose large potatoes of uniform size and bake. When done cut off the top of each potato and scoop out the insides with a teaspoon, Mash the potatoes soft with hot milk and season with salt and pepper and _ several spoonfuls of grated or Parmesan cheese. Mix well and return the po- tato to the skin. Pack the mass in well. Replace the tops of the pota- toes which were cut off and return to the oven until hot all through. Chocolate Bars. Boil together one pound of loaf sugar and half a teacupful of cold wa- ter until it becomes clear; break a small cake of the best plain chocolate into small pieces and stir this into the sugar and water until it is dissolved. To this add one-half pound of desic- cated cocoanut, stir all together and pour into buttered tins. When nearly cold cut into bars. Cost of Recipés. To know the comparative cost of recipes in most frequent use it is a good idea to insert the price of the different ingredients on the margin of the cook book beside each recipe. Fig- ure the cost of eggs, sugar, butter, ete., at their highest prices. The plan is certainly an aid toward rational and intelligent economy.—Ladies’ Home Journal. Have Even Colored Bread. Sometimes when light dough is left over to make rolls or biscuits the dough will be found sour and is hard to knead long enough to keep soda ‘rom streaking the bread. By first put- ing the soda in lard or butter before putting in the dongh this can be avoided. Famous Oid Walbach Tower in New Hampshire Crumbling Away. Boston.—The most picturesque ob- ject on the Piscataqua river is Wal- bach tower, built in 1814, on the ridge of a high ledge in Newcastle, N. H. For years it has slowly been crum- bling away, and is now almost iu ruins. In these modern times it seems so small as to suggest a fortification in miniature or model rather than for real use. It is built of brick, the top , being covered with peat, cut from Col. Walbach’s own swamp and which he intended for his winter fuel. Col. Walbach was a German count, who, it is said, fought against Napo- Walbach Tower at Newcastle, N. H. leon in 26 battles. He was in the service of the United States for a long time, being in command of Fort Constitution from 1806 to 1821. The entrance to the fort is difficult of access, as bricks and mortar have nearly choked the doorway. Inside this Martello tower is a rude pintle- stone, on which to swing a 32-pound- er. There are three embrasures for small cannon or muskets and under the floor a magazine. Like other historic places, Wal- bach tower has a _ legend connected with it. It seems that on one Septem- ber morning three English ships were seen in the distance, lying under Ap- pledore island, and when a rumor reached Newcastle that they intended to land, brave Col. Walbach resolved to build a tower which should protect all the beaches. That night men, women and children gathered and worked as they never worked before. It seemed as though every other course of bricks was laid by unseen hands, the work progressed so rap- idly. The morning sun looked upon the tower completed and on the ex- hausted but satisfied people. The hos- tile ships, approaching the river mouth, saw the little town's defense, and, turn- ing, fired a gun astern and sailed away. Thus, without a blow, the tower put one foe to flight. This old landmark is within the gov- ernment reservation, about a stone’s throw from the disappearing guns which were placed in position soon after the Spanish war. In putting these guns in place the jar from the immense charges of dynamite nearly destroyed the walis of the old tower. AN EMPRESS’ PLEASURE BOAT. Marble Ship of China’s Ruler Does Not Sail. That London.—One of the most interest- ing photographs that have come from Peking illustrative of the life and ca- Pleasure Boat That Does Not Sail. prices of the empre dowager gives us a picture of her majesty’s pleasure boat. This boat is stationed in a lake in the gardens of the summer palace, and it differs from all other boats in that it stays where its builders put it, notwithstanding it has no anchor nor moorage of any sort. It is unique, also, in that it does not float. An- other item in its uniqueness is that it is built of stone—marble, in fact. It really is a gorgeous summer house constructed in the form of a beautiful boat of the best Chinese type. Precisely when it was built is not publicly known, but it is not an old craft, nor even so old as to have lost its charm for the lady by whose orders it was constructed. It is said the dowager empress spends a good deal of her time when she is at the summer palace aboard this substan- tial, unsinkable, and in all respects re- liable craft. The furnishings of the boat are ex- traordinarily beautiful, according to the Chinese standards, and this is es- pecially true of the room where the empress occasionally dimes. The largest rooms of destiny may be entered through the smallest doors of duty. FOR THE KITCHEN | { FURNISHINGS OF THIS MOST IM- PORTANT APARTMENT. Aluminum the Most Satisfactory Materizi for the Necessary Utensils—Porcelain Fittings Preferaale to Metal. \ Fasticious hous heepers are bestow- ing quite as much attention upon the furnishir of thetr kitchens as upon | a tot tne house. The mod- era sanitary im every re- ams with white enam- ittings, glass topped ta- white sinks. But the most attractive feature of this realm is the array of kitcher utensils and recep- tacles. These shine from being per- fectly kept and from being made from a material which survives the treat- PI a en spect and it el, porcelain bles and eS through which such articles must be put. Aluminum is generally considered the most satisfactory material for kitchen ware. It costs more than the majority of other kinds, but it is safe’ to use, is easily cleaned and always looks well. Careless women some- times choose certain kinds of enamel ware for cooking and preserving and then wonder why the food has a pe- culiar taste, which is due to the ware alone. If a part of the enamel be- comes chipped it is really unsafe to use, especially when anything with acid is cooked in it. Bras and copper kitchen ware is excellent if the pieces are well lined. They are more difficult to keep bright, but they repay the effort expended upon them when they form a glitter- ing row against the white walls. The simplest and most convenient way to arrange one’s kitchen utensils to have a*flat six inch board fastened horizontally against the wall on three or four sides, well filled with hooks of various sizes and kinds. This keeps the pots and pans out of the way but in easy reach when needed. The other necessaries of the kitch- en, jars for sugar, pots for spices and the little odds and ends that must be kept on hand, may be arranged in por- celain receptacles. Germany, Eng- land and Holland are supplying us with some fascinating jars in white with blue or brown patterns, in Delft blues with white trimmings—in fact, in any of the popular colors which one might choose for kitchen furnish- ings. These jars may be had in sizes ranging from the tiniest little spice pot to one large enough to hold spe- cially sifted and selected fiour. Ordinarily these jars have covers to match and it is one of the housewife’s greatest joys to arrange the jars on the shelves which she has put up in the pantry. . These shelves are either enameled white or they are made of thick plate glass with porcelain or nickel supports. Whenever porcelain fittings can be substituted for metal It is infinitely better, for they are no trouble to keep clean, while, on the other hand, the weather and the at- mosphere as well as the cooking affect the polish of the metal. Some housewives like to have their pantries and kitchens fitted with dull green pots and jars or with terra cot- ta ones, though the majority prefer blue and white or white with some fresh colored pattern. Curried Rice. Put into a saucepan a cupful of strained and seasoned tomato juice and the same of mutton or veal or chicken stock which has been freed from every drop of grease. Wash four tablespoonfuls of rice in two waters, letting it stand ten minutes in a third. Add the washed.and drained rice to the contents of the saucepan, which should be boiling hot. Stir in a heap- ing teaspoonful of curry powder. Cook without stirring until it has soaked up the liquid. Put in two tablespoonfuls is of butter, salt and pepper to your liking, simmer for one minute’ and dish. It goes well with boiled mutton or chicken. Pass Parmasan cheese with it for those who like the condiment. I do! Snowballs. Serve in one of those lovely glass baskets that have tall handles a Phila- delphia ice cream, which is cream sweetened, flavored, frozen and made {nto balls by the ball scoop, which is used so much at the soda water foun- tains. If the cream be frozen suffi- ciently hard a perfect ball can be made, as with the potato ball cutter. A red ribbon bow may be tied to the handle of the basket, for this is the ex- ception to the rule that ribbons and furbelows are not a becoming garnish. A rich red strawberry or red raspberry preserve or syrup could be poured around each ball as it is served:and* thus add .te the artistic as well as culinary effect of the dessert.—Good Housekeeping. To Salt Almonds. Pour boiling water over one pound of nuts, let stand until cool; take out a few at a time, as they blanch more easily when damp. Dry well, then put in oven. When heated take out, put in a piece of butter the size of an English walnut. Stir thoroughly, salt to taste. Put back in oven, stir re- peatedly until a delicate brown. Do not have oven too hot or they will burn. Better watch them closely. Pepper Nuts. One pound brown sugar, four eggs, one-half egg shell water, one teaspoon pepper, one teaspoon salt, one tea- spoon cinnamon, one teaspoon cloves, one teaspoon soda, one nutmeg, one cup chopped hickory nuts. Roll about half an inch thick, add enough flour tc stiffen. Use the top of a small wine glass to cut them ont. \er 2 ES I a THE COMING ELECTION. How the District Will Be Divided, The District of Columbia will be di- vided into twenty-two districts, as fol- lows: ~ First District—All that part of the conuty of Washington, outside the lim- its of the cities of Washington and Georgetown, lying east of Lincoln ave- nue and Bunker Hill road. Second District—All that part of the county of Washington, outside the citie’ of Washington and Georgetown, lying west of Lincoln avenue and Bunker Hill road. Third District—Al] that part of the city of Georgetown lying west.of High street. Fourth District—All the part-of the city of Georgetown lying east of High Street. Fifth District—All that part of the city of Washington lying west of twen- ty-first street west. Sixth District—All that part of the city of Washington lying south of K street north, between Fifteenth street west and Twenty-first street west. Seventh District—All that part of the city of Washington lying between K street north and N street north, and Fi> teenth street west and Twenty-first street west, and north of N, between Four- teenth street west and Twenty-first street west. Eighth District—All that part of the city of Washington lying north of N street north, between Seventh street west and Fourteenth street west. Ninth District—All that part of the city of Washington lying between G street north and N street north, and_be- tween Eleventh street west and Fif- teenth street west. Tenth District—All that part of the city of Washington lying between G street north and the canal, and between Eleventh and Fifteenth streets west. Eleventh District—All that part of the city of Washington south of canal and east of Eighth street west, Twelfth District—All that part of the city of Washington lying between Sey- enth street west and Eleventh street west and between G street north and the ca- nal. Thirteenth District—All that part of the city of Washington lying between Seventh street west and Eleventh street west, and between G street north and N street north. Fourteenth District—All that part of K street nortm, between North Capitol street an@ Seventh strect west. Fifteenth District—All that part of the city of Washington lying between D street north and K street north, and be- tween North Capitol street and Seventh street west. Sixteenth District — All that part of the city of Washington lying between North and South Capitol streets and Seventh street west, and between D | street north and the canal, Seventeenth District—All that part of the city of Washington lying between G street south and the canal, and between South Capitol and Eighth streets west. Eighteenth District—Al] that part of the city of Washington lying south of G street and Eighth street west. Nineteenth District—All that part of the city of Washington lying north of E street north, between North Capitol street and Fiftcenth street east. Twentieth District—All that part of the city of Washington south of E street north, between North and South Capitol streets and Fourth street east. Twenty-first District—All that part of the .city of Washington lying east of Fourth street east, and between E street nerth and E street south. Twenty-second District—All that part of the city of Washington lying south of E street south and east of Fourth street east. Hickory Nut Souffle. Grate one and one-half cupfuls of stale cake (the sponge variety is ex- cellent for this purpose) and pour in slowly, stirring constantly, a smail cupful of scalding cream, a pinch of salt, the well-beaten yolks of four eggs and a teaspoonful of orange juice; cook over hot water until well thickened, stirring constantly. Let the souffie stand until quite cold and then fold in the stifiy whipped whites of the eggs and half a pound of chopped and shelled hickory nuts. Turn at once into a deep souffle dish and bake in a rather quick oven for 25 minutes, serving immediately, ac- companied by a hot maple sirup sauce. White Grape Salad. One pound of white grapes, two eggs, two cups of wine. one dessertspoon powdered sugar, one-half teaspoon salt, pinch of mustard. Stew and skin the grapes, halve them and remove the seeds. Then set on ice. Beat the eggs very light and add slowly the wine. Cook in double boiler till thick, stirring constantly. Remove from fire and add powdered sugar, salt and mustard. Set immediately in a cool place. Serve the grapes on lettuce leaves, with the dressing added at the last moment. Corn Chowder. Nice for supper when t he wind blows cold: One-half pound salt fat pork cut fine. Fry in kettle with three large onions cut fine and pint of potatoes cut in cubes. Cover with water and cook until tender, then add six crackers, one quart of corn and cook ten minutes. Add three pints of milk and season to taste. oe pees mereeneneeelineasionsaiseienrceeeitenid serena senna gs SSS sentence SSS srr ss Ss nset-osussteseeveeesseenesteessstnssnsnerehseraSeteeneeetih Git: . _ pienlnennennetease ines - weld & ie @ FAYABL RUGS The. newest weaves ever may be desired in the way o' carpets, the carpet department can save you money. found nowhere else in Washington at the prices we quote, and what-Pet Stock of velvet and tapestry brus- WHOLE LIFE i132 HOUSE & HER trom the foremost looms of the country. ' Many designs shown are to be and size. Wm. Cannon, ¢ } 1225 and, 1227 7th Street, N. W. OLEJDISTRIBUTER OF OLDjPUR!SSIM WiIsxe™ “7K AND ACUIDENT INSUR- ANCE UP TO $25.00 PER WEEK PEANCE °& SakMB y E ONE HOU® Arran OFATL. ¢ AMERICAN HOME LEIPE INSURANCE CO.. ro TH and G Streets N. W. Washingtor, D. ¢ RMANN CARPETS One of the most repre- sentative showings of made-up car- Ss, The room size, in the city. sels rugs is especially rich in unu- sual values. HOUSE AND HERMAN. Cor. 7th and I Sts., N. W., HOLMES’ HOTEL, No. 333 Virginia Ave., S.W. Best Afro-American Accommoda- tion in the District. EUROPEAN AND AMERI- CAN PLAN. Good S.ooms and Lodging, so., 75c. and $1.00. Comfortably Heated by Steam. Give us a Call James Otoway Holmes, Prop. Washington, D. C. MARY J. BOLTON — ITS CONTENTS. Birth and early life of the au- thoress. mothers. The man who is little protection to his family. Color line among Negroes. er, Why married people don’t stay together. — A talk to the mother of good character. . Price, 15 cents. Address, 512 You street north- west. A NEW PAMPHLET BY MRS. } A word to the young girls and | A word to the better class preach-| M. HENNESSY, ~ 216 9th STREET, N. W. WINES, LIQUORS & CIGAXS. Patrick CANNON 936 PENNSYLVANIA AVE..N W. HAIR’ POMADE: Formerly known as IGHTENS KINKY or CURLY that it can be put up in amy style apa S vo betd es P Ay or air Po © was former! ieowe = = ONi ZED nis ng og cyte on! safe preparation known us al na inky or curly hair orale. ae shown above. Its use makes the most stub- born, harsh, kinky or et 54 hair soft, pliable and easy to comb. These results may be obtained from one treatment; 2 to 4 bottles are usually sufficient for ayear. The use of Ford’s ‘Hair Pomade removes and prevents dandruff, relieves itching. invig- orates the sealp, stops the hair from falling out or breaking ‘off, makes it grow and, by nourishing the roots, gives it new life an vigor. Being elegantly perfumed and harmless, it is s toilet necessity for Indies, gentlemen and oes Seen By 's Ses nee as has been made and sold continuous! mage pont 158, and label, “OZONIZED O€ MARROW,” was_ registered in the United Btates Patent Office, in 184. Be sure to get Ford’s as its use makes the hair STRAIGHT, SOFT and PLIABLE. Beware of imitations. Remember that Ford’s Hair Pomade is size, and is made only ‘The genuine has the Prest. on each pack- Refuse all others.’ Full directions with every bottle. Price only 5O cts. id by te and dealers. If your druggist or dealer can not supply you, he can get it for you from his jobber or wholesale or send us 50 cts. for one bottle postpaid, or $1.40 for three bottles or $2.50 for six bot- tles, express paid. We pay postage and express charges t all points in U.S.A. When order- ing send postal or express money order, and mention name of this paper. Write your name an’ 8 plainly to The Ozonized Ox Marrow Go. (None genuine without my signature) CLL, Ford facd © 153 E. KINZIE ST., CHICAGO, ILL. Agents wanted everywhere. POSSESSES OOOO OOOO OEDE $ 3 ¢ < signature, Charles age. 3 60 YEARS EXPERIENCE nyone sending a sketch and descr} diewiy ascertain opinion free whether, aP nitable. on Pi c' for securing patents. through Munn & Co. receive ebarce, ‘without ja the handsomely culation of any four the, fh 36 1 Broadway, New 2s F Bt. Washzngton, ut &.¢ w Jen