The National tribune., 1907-07-11
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By SEN0RA SARA.

the water is the greater the capacity 10
contain these gases. At ordinary tenn
perature pail of water viii absorb 4
pint of carbonic gas and several pints
of ammonia. The capacity is nearly
doubled by reducing the water to the
temperature of ice. Water kept in a
room for awhile is unfit for use. least of
all for drinking. Always let the water
run from faucets and pumps before
using. If water is carried TO sleeping
apartments 10 use for drinking thru the
night it should be kept closely covered
in glass or earthen jars. Be careful OF
the children in this respect. Impure
water is far more injurious than inn
pure air.
An esculent popular for a century
among our English cousins. but which
needs a formal introduction to the rank
and file of our native cooks, is vege-
table marrow. L is akin to the squash
family, with a smooth richness of flavor
and flesh all its own.
Pare away the rind. cut into squares
or strips and lay in cold water for half
an hour. Drain and put over the fire
in plenty of salted boiling water. Cook
until clear and tender. but not until
the pieces lose form. Drain OFF the
water. pour in a good drawn butter:
set the saucepan at the side of tho
range for IL minutes to let the sauce
sink into the marrow, and serve.
Cold vegetable marrow, cooked as
above directed, may be wrought into
an excellent pudding to be eaten with
meat. Run thru the vegetable press.
beat in d spoonful of melted butter, sea-
son with pepper and salt. and add two
well-beaten eggs. Turn into a buttered
bake dish when you have beaten all
the ingredients together for a minute;
bake, covered, for Is minutes in quick
oven and brown lightly
Corn pudding is good. Crate or slice
with a sharp knife the kernels from II
ears of corn. II the corn be hard. crate
it. If immature it will lose nearly all
its substance under the crater. The
knife will slice it to better advantage.
Season with pepper and salt. and stir
in a tablespoonful of sugar and two
of melted butter. Beat
light the yolks of four eggs and whip
the whites stiff. Stir the yolks into a
scant quart of milk, and into this the
seasoned corn. Finally, fold In the
frothed whites. pour the mixture into
a buttered pudding dish and bake, GOV.
cred, half an hour. then brown.
This is called corn gumbo: Put two
of butter into a sauce
pan, and when it Kisses add three
onions of fair size. sliced thin. Brown
slightly, and put into the sizzling pan
six tomatoes, peeled and sliced, two
sweet peppers that have been parboiled
and minced. two okra pods, also sliced
thin, and the grains from six ears Of
corn. Add a generous cupful of stock
chicken if you have it-salt, pepper and
o teaspoonful of sugar. Cook. covered,
is minutes. steadily, but not hard.
Just before dishing stir in two tea
spoonfuls of '.file" (sassafras powder),
boil up and serve.
If you wish to use this as a soup.
double the quantity of stock. The dish
described here is to accompany meat
or fish.
You may convert this into a, curry
gumbo by the addition of a heaping
of curry powder. .-
The "fle" may be had of first-class
city grocers. 1t gives snroothness, anu
yet piquancy. to the gumbo.
Halve weif-grown young cucumbers
lengthwise and scrape out the seeds.
Leave in salt and water for half an
hour, wipe and fill with cold meat
beef or veal or mutton-seasoned well
and mixed with one-third the quantity
of fine crumbs. Moisten with gravy.
Bind the sides of the cucumbers in
cred roaster: pour a cupful of gravy
about them and bake, covered, for half
an hour. Uncover and brown slightly.
Unite the strings, lay the cucumbers in
a heated platter and pour the gravy
about them.
To cook sweet peppers cut slit in
the side of each pepper and extract the
seeds, touching the inside as little as
possible. The pungency lies chiefly in
the seeds. Lay the emptied peppers in
boiling water for 10 minutes. Prop the
Sits open with bit of wood to let the
water reach the inside. At the end of
the 10 minutes drain the peppers and
cover with ice-cold water, leaving them
in it until they are perfectly cold. Wipe
and stuff with fOrcemeat of any kind
of meat that you have on hand, prefer
ably poultry, veal or lamb. Add to the
meat a raw tomato skinned and chopped
and one-third as much fine crumbs as
you have meat. Season with salt, melt
ed butter and a very little sugar to
soften the acid of the tomato. Wet we'll
with gravy. Tie the filled peppers into
shape with soft thread and set upright
in the covered roaster; pour cupful
Of gravy about them, and bake, covered,
for 20 minutes, then five more, un-
pouring the thickened gravy over and
about them.
You may, if you like, substitute fish.
picked free of bones and skin, for the
meat.
Or. mushrooms. skinned, parboiled
and cut small-not chopped.
Or. and perhaps best of all, sweet
breads. blanched, then stewed for 10
minutes in the gravy that is to be
poured about the peppers. This last
named dish is exceedingly dainty.
Perhaps stains of various sorts are
the most common of household calami-
ties. Not anything is eXempt-clOthing,
hands, furniture and wallpaper alike
yield to the haste of the last minute"
or the carelessness of the
one. Here are a few USE
full hints that may be appropriate:
To remove oil stains from wood mix
pipe clay and water together till they
form a stiff paste. and spread this over
the stain. If left till the next day and
then carefully removed all trace of the
spot will have disappeared.
To remove coffee stains, rub thoroly
with pure, clean glycerine. Afterward
wash the place we'll with lukewarm
water and iron it on the wrong side till
Try. This is especially good for wooden
md kindred materials.
For rust. ink and mildew marks on
white garments nothing is better than
;alt and lemon juice. Moisten the salt
with the juice and spread over rhe
stains, allowing it to remain for a short
ime. and then. If necessary, repeating
he process. Rinse well afterward in
lear water.
Glycerine and lemon are good to re.
move stains from hands. PIIf into q