The National tribune., 1907-02-07
THE FAMILY.
By sENoRA SARA.

Did YOU ever try fried eucumbers
They are really much nicer than fried
egg plant Slice lengthwise nice fresh
cucunbers that have been peeled and
laid in salted ice water for half an hour.
Dry on a clean towel, then dip in beat
en- egg, and then III cracker crumbs,
we'll salted, and fey in plenty of sweet
meal drippings cy lard. OF course, 1t
goes without saying that everything of
the kind should he served piping hot.
Try to pay some attention to the
lunches your children take to school.
In the first place, make them carry
lunch Most children disdain to do this.
and it is injurious for them 10 go from
early morning 10 dinner with nothing
to sustain them. Eating after getting
home in the middle of the afternoon
spoils the appetite ior dinner, and that
makes '-piecing" necessary before GO
ing to bed. Lunch should be plain and
substantial A meat sandwich, of nice
fresh bread, with q. little sweet butter,
is quite sufficient The meat may be
any kind that is al hand SO that it is
good. Pies. cakes and bonbons should
be strictly prohibited. Neither should
pickles form prominent part of thi,;
lunch. Bread and jam or jelly will
answer. if the child likes fruit AMI
fuses for pie, but pie it should never
have, for dinner er lunch, tho, of course,
that precaution will not be observed.
Going without lunch causes nervous
headaches, and overeating later causes
indigestion, and so it goes. Put up
the lunch yourself. and see that it is
carried. 1t will be eaten.
There is a gooa deal of complaint
about dishonest weight in buying gro
ceries. Every housewife should have
that handy thing, pair of scales. and
weigh everything that comes into the
house in the shape of weighable gro
ceries. Then if she finds that she is
being cheated by short weight, she
should drop that grocer like hot po-
tato and tell all iler friends about him.
great many fine recipes call for things
by. weight.
Don't bother To black the stove every
morning. Once a week and a good coat
is enough. When you have finished the
work of the kitchen, take a sheet of
old newspaper. and crushing il, rub the
warm stove vigorously all over. 1t will
'shine" ii up wonderfully. This is ex-
ceilent for rubbing off a smoked coffee
pot or tea kettle Glse.
Men sometimes complain that they
can't get muSh such as their mothers
used to make. AS a matter of fact,
most of the mush that one gets at ho-
tells. and even on private tables, is not
fit to eat. Here is the recipe for mush.
given by good old Kentucky grand
dame: Put perfectly fresh water over
the fire, in quantity YOU want to use.
You can't measure cornmeal or water
by pint or quart, she says. Let the Wa
ter come to quick boil; then salt it
till it is brackish Ascertain that by
tasting Have yoeT cornmeal We'll sift-
ed, and nice slender paddle to stir.
Pick up the eornmeal, handful at a
time, and stir gently into the water,
which must be kept boiling briskly at
first When half the meal you expect
to use is stirred in. put no more in for
a few minutes, bni let the mass cook,
and stir it, briskiy all the time Then
stir in the remainder of the meal till
the mass is too thick to stir easily Then
set back little. and stir that cooking,
bubbling mass for at least 10 minutes.
Alltf IL lS Sdil DidSt
on the back of a pretty hot stove and
let it simmer for three hours, stirring
1t now and then, and having care
that it does not burn at the bottom.
Eaten hot for supper, with half crea m
and half milk, or with nice, sweet but
ter, it is delicious and there is no raw
taste about it. Ii il is to be fried, turn
into a square mold to cool. 1t should
be all of two inches thick to slice nice.
1y. and should be a little thicker in con-
sistency than for eating with milk. Take
up what is desired to use for that pur-
pose, and put it where it will keep hot,
and stir more meal into the pot, for
frying purposes. Meat drippings make
the sweetest frying grease, and there
should be plenty OF it.
81 want some nice -four gravy. thick
and sweet, like mother used to make -
says the man of the house. He will not
eat fried steak, but he wants gravy,
anyhow. Slices OF boiled or baked beef
are nice fried; cut little thick and
dipt i'll egg, then bread crumbs OF
cracker dust, and the meat drippinGs
will fry it nicely. Have lots of the
drippings, and LEI it fry brown. Have
at least two tablespoOnfuls when the
meat is lifted ouJ. Into this stir a
tablespoonful, heaping, of sifted -four.
Set on the back OF the stove and stir
ana stir, till all the nice crusty brown
of the egg and crumbs is stirred in.
Dash over the pepper and salt neces-
sary for scant pint of milk Pour the
milk in cold, and set right over the fire
and stir briskly until cooked. Serve
in a hot bowl. You can fry the scraps
and trimmings off the porterhouse OF
sirloin in the same manner, and make
the gravy, and the dog Will enjoy the
scraps just as well.
Coal oil is just as nice for cleaning
stained floors as turpentine and the
odor is no worse and seems 10 &c
quicker
When table cloths begin 10 go to
pieces, you can make very nice every
day napkins of them by cutting III neat
squares and hemming. If too coarse
for that, make tea towels of them I,
IS very poor economy to take good old
linen for rags.
A lettuce sandwich is very nice eat.
ing. Boil eggs tall they are crInl-
bly,, and chop them fine and sea
son with salt and pepper. Get nice
tender lettuce and pick it to fines
shreds with the fingers. II ruins let.
tuce TO chop it with steel. Mix egt
and lettuce evenly, spread daintily OF
thin slices of buttered bread, and droi
over il some nice salad dressing. ther
cover with another thin slice of but
tered bread. Always make sandwiche.
very thin.