Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-01-30
I 1OUSE=
HOLD
IINTS


feeds on, for the cult grows daily. Camps
for out-of-door living are not only dotting
| the deserts of the southwest and the high
pine forests of the north. but individuals
without number are taking this cure for
| consumption at their own homes, even in
the hearts of great cities. Warmly wrap
| ped especially to the extremities, the
patient not only spends most of the day in
the open, but sleeps there at night, utilizing
a balcony, piazza, or even the roof itself as
| bed room. Where this is manifeStly i'm
possible. as in the case of the modern crowd
ed apartment house. the windows of the
| sleeping room are thrown wide open and
| left So no matter how low the mercury
drops. Hot water bottles, bags bricks. fiat
| irons and soapstones are placed around the
| patient, a warm fur cap protects the head
and forehead; plenty of light, warm bedding
| is tucked about the shoulders, and comfy
| as the proverbial bug in a rug the sleep
er nestles down, assured that every breath
| he draws is just so much fresh life blood
| Time was when the sufferer from any
| form of lung trouble was as carefully
| housed all winter as any house plant. to the
lowering of his vitality and power of resist
| ance. Now all is changed, and pure, dry
air, no matter how cold, is welcomed as the
only savior from the great white plague"
But while doctors and health experts are
| preaching pure fresh air as a restorer, it is
a fact to be deplored that in homes without
number fresh air to keep people well Is al
| lHOSl unknown from November to April.
| racing large apartment houses ON two
| sides, filled with well-to- do and apparently
intelligent families, it is the exception when
one sees a window opened day night.
| The windows are all softly and extensively
| curtained with lace, but when the folds are
pushed aside and childrens faces look out
| they are almost without exception pale
| anaemic and fretful. There is not a living
| room, much less a bed room, tut that should
| have a thorough change of air at least once
| in the twentyfour hours.
| Small wonder headaches abound, livers
| get out of order and dispositions Sympa-
| thize when lungs are called upon to breathe
| and rebreathe the same vitiated air.
| Half the fits of i'll temper nerves. and
tantrums' that affiict both children and
| mother may be credited to bad air If for
any reason 1t is impossible for the mother
| to leave the house for exercise, open the
| windows and take it in the rooms An ex-
| cellent time for this is while making beds
| in the morning after they have been well
| aired. This gives a chance for arm and
| chest exercise at the same time Put on
Jacket, tie up your head breathe deep
| and thank God that pure air is free to all
who are minded to take it.
| With fresh air and exercise comes appe-
| tite and most excellent digestion. Heat
producing foods welcomed. and the
| dishes that in summer would find no place
| on the family menu are just the foods
| needed for midwinter days. Cornmeal in
| every form is to be commended; buckwheat
| occasionally works no i'll; sausage and
| roast pork, with their accompaniment of
| fried or stewed apples, are appetizing and
| not unwholesome when one is taking plenty
| of exercise in the open air, while Irish and
parsnips stews, rich beef soups with mar
| row balls, or noodles, a boiled corned beef
dinner, with all its vegetable accessories,
dumplings, fritters, fried cakes pies. smok-
| ing scallops-homely, old fashioned dishes
though they be-may all be called upon to
furnish the home table, and that accept
ably.
A Boiled Dinner-While boiled dinner
to the uninitiated does not suggest any
great gustatorial delights, many families
continue to keep 1t on their bill of fare for
an occasional Indulgence. If the cabbage,
without which the dish loses its distinction,
is boiled separately, and its odor confined
within bounds, many who now deride the
dish may be brought to the embracing
point. The meat used may be corned beef
salt pork or one of the small sugar-cured
hams or shoulders. For corned beef, the
flank the briSket or the second piece of the
raute-rand are usually preferred. The bot
tom round has no waste parts, but is not
quite so tender. If you wish your butcher
to corn it for you, select the meat when
fresh and ask him to keep it in the brine
for you two or three days-no longer In
this way, you will avoid having a dark,
salty piece-with neither nourishment nor
flavor to commend it. If you prefer to corn
it yourself-and in England, where cold
corn beef is one of the stock dishes in the
larder, it is always Corned at home-a re-
liable pickle is the following:
Cornbeef Pickle.-Put into big pot three
pounds of rock salt, one-fourth pound
of brown sugar. one-half ounce of
saltpeter and water to make six quarts.
Boil and skim. Drop in a raw potato and
if the brine is strong enough the potato
will float. If it does not add more salt.
Make he day before using, so that it will
be absolutely cold when the meat goes in.
Put into a stone jar with cover and leave
the meat in two or three days only. Put
a small plate and stone on the meat to keep
it under the brine. Fresh shoulders of pork
are excellent corned in the same way.
Having thus caught your corned meat,
wash quickly in cold water and having put
1t in a large kettle, cover with boiling
water AS soon as the scum rises on top
skim thoroughly, then push back where it
will simmer gently, otherwise if cooked too
rapidly it hardens. Allow about twenty
minutes to the round after it begins cook
ing When tender, but not falling to pieces,
set off the fire and let the meat cool in the
liquor If you wish to serve the beef cold
according to the English and the old New
England custom. This, however, is a mat
ter of personal preference. If the meat is
preferred cold after it is cooked in the
liquor take up, pack in a long bread pan
with the fibers running lengthwise, cover
with another pan and press II so that 1t Will
cut in thin slices when cold. The liquor
is to be saved to cook the vegetables in
Have the vegetables all prepared and laid
in cold water. Turnips, squash and potatoes
washed without breaking the skin, and
cabbage cut in Fights or sixteenths. If the
beets are old they will require several hours
in the boiling. Put them in separate
kettle, but give them some of the pot liquor
to season them properly. Then add as much
more boiling water as is needed. When they
are perfectly tender take up, skim slice
and cover them with vinegar Allow one
hour for the cooking of the turnipS, carrots, |
SQUASH and cabbage, all of which are to be |
cooked in the pot liquor, though the cab |
bage may be cooked separately if preferred. |
Some housekeepers also add hard winter |
pears to their list of vegetables. The pota- !
toes will need from twenty to thirty min |
utes. When all are done arrange the meat |
in the center of the platter and place the |
vegetables, excepting the beets, in groups |
about it, Serve mustard and good to- |
mato catsup with boiled dinner.
Always save the liquor in which the |
meat and vegetables have been boiled, as |
it affords the foundation for good soup. |
If too salty, dilute, add half can of to- |
mato, a little parsley and onion. The
water in which ham has been boiled |
should be used in the making of an excel |