The National tribune. [volume] (Washington, D.C.) 1877-1917, 1907-05-09

| InlS IS the time Oh year Wnen IN
ice-box adds to the worries of the aver
jage housekeeper. and In the face of |
threatened advance in the price of !c'
the question Of the best way to econo
mize Is urgent. Almost every house
keeper owns an ice-box OF some kind
but very few understand the science o
running it to the best advantage.
With regard to the box itself. whethe
it is one of the latest patterns of porce
lain enameled tile, or fancy glass. O.
just the regulation old zinc and sawdust
| that every housekeeper should know.
1t is a mistake to suppose that an ice
box must be set in cool place, because
| the box does not absorb heat from the
| outside If it Is properly made. 1t is onlI
when the box Is not absolutely air tigh
| or is too frequently opened that 1t 1!
affected by being kept in place where
| the air Is warm. In other words. IL 1t Il
not good box you must keep 1t in &
cool place to help 1t along, as it canno
do its work without coddling.
The principal thing about the ice-bo,
is to have it perfectly alright. Most o.
the trouble comes from letting warm all
stream into the box thru the drain pipe
There should always be a trap under
this drip pipe, which the melting ice
can keep filled with water. This water
trap keeps out the air.
Every ice-box should have the Ice
chamber rinSed out with boiling water
at least once a week to get rid of the
accumulated slime at the bottom. and
the edges of the doors. where they bind
against the casing, should be thoroiy
wiped off, because that is where germs
accumulate. even in the most expensive
boxes. No matter what box may be
lined with. the alright castings must be
watched.
There is a continual discussion among
housekeepers as to the proper quantity
of ice to take SO as to get the best re-
suits for the least money. One person
will tell you to get big lump at a time,
while another will recommend little and
often.
There is no economy in taking 100
pounds one day and letting 1t run down
until you want another 100 pounds.
Neither is there any in having only Just
enough to be able to say there is ice in
the box all the time.
The trick is to keep the ice chamber
full. The more ice there is in 1t the
colder the box, without any extra cost
for the ice itself, because the same
quantity fed into box day by day will
give you twice as much cold as IL 1t
were fed into half empty ice chamber
1t is a great mistake to put anything
in the Zee chamber with the ice. It is
no colder there than in the box itself.
Keep the ice chamber for ice and keep
it full.
Suppose you start out with rs pounds
and ado 25 to it the next day. You will
find your first lump down to about so,
which fills you up to 10 again. On the
third day when you come to put in an
other %, youg first lump will be down to
about 81, and the second one to IS, SO
that you still have rs on hand.
But for the first ones help, the second
lump would have entirely disappeared.
If you keep the ice chamber full in this
way you will find that the little pieces
left from each days filling will freeze
together and are Just as good as one big
piece provided the box Is cold enough
to help them along.
Always scald the Ice chamber and
wipe out the box before putting in Sat-
urday's double supply and pack the
little pieces together as closely as pos
sible. Open the box as seldom as pos
sible and be sure to shut the doors tight
when you close them and you will have
no trouble.
The secret Of economy In Ice is an
absolutely air-tight box with the ice
chamber always filled as full as it will
hold.
And, talking of games, did you ever
try biographies? For rubbing of angles
and starting people on an easy footing
1 do not know anything better. Try it.
Just sheet Of paper each and a pencil.
Write your own name on the sheet, fold
1t over and return It to your hostess,
who mixes the sheets thoroly and deals
them out again for a past biography"
ri TOR Il, h4l<x
folded name. Again the papers are
folded and again redealt. A present
time description" follows. Each writes
a sketch of the present position, hopes
and charms of the unknown Individual
Then comes the prophecy" a sketch
Of what will happen. That is the final |
The seets are shuffled once again, I'M
folded and read thru, from the name at |
The top to the close of the biography.
Just now apples are not always good
eating "au natural" so here are some /
excellent recipes for cooking them:
Baked Apples a La Creole.-Having |
cored and baked the apples with a little |
lemon juice added to the water in the |
pan with which they are basted, fill the
cavities when tender with jelly or mar
nalade, then pour over them the liquid
hey have been cooked in. Beat the
-wo tablespoonfuls sugar, pile some of
he meringue lightly on the top of each
apple and place in very slow oven to
color and puff. Serve very cold.
Baked Apples With Nuts.-Butter-
luts, hickory or black walnuts are best
Tor this. For a dozen large apples,
,up and a half of nut meats will be re-
luired with a tablespoonful of sugar for
each apple. Chop the meats fine and
idd the sugar. Core the apples and fill
he cavity with the nuts. Place in a
dripping pan, not too close. pour in a
:up of boiling water and bake in quick
oven until the apples are tender. Take
up carefully. pour the juice in the pan
over them. If desired, crown with a
nerinsue made from the whites of two
Eggs beaten stiff with two tablespoonfuls
powdered sugar, then set in cool oven
Until golden brown. Crown each ap-
Die with a Marachino cherry or candIed
cranberry. if you wish a pretty color
effect.
Other Filings for Baked Apples.-
Other good filings for baked apples are
'aislns that have been seeded and
pumped in hot water, figs or dates
steamed until plump and tender then
ehopt into dice and rolled in sugar, to
which has been added pinch of CHINA
non, section of banana sprinkIed with
sugar and lemon juice, or preserved gin
ger chopt fine with some of the sirup to
Apple Compote.-Cook together until
irupy one cup sugar, one-half cup wal
er, two inches stick cinnamon and the
hin yellow rind of a half lemon. Then