The National tribune., 1908-09-17
BY SENORA SARA.

INA 0AfSA.
! the fire with three bay leaves. a table,
spoonful each of powdered mace. pep
| per, cloves. sugar, salt. half-teaspoon-
| ful of paprika and tablespoon
/ full of celery seed-tflis last tied up in
a small cheesecloth bag. Boil for nearly
six hours. stirring frequently. Remove
/ the bag of celery seed and pour in q.
pint of vinegar. Bring again to boil
and remove from the fire. When cold
\ bottle and seal.
| The cry of the century is for fresh
air. fresh air, fresh air. Some wealthy
i families, like those of the Goulds and
i Nanderbilts, do not permit their young
est children to appear in the city at all.
\ but keep them out In the country, where
I they lead life of great simplicity.
1 Other parents are realizing more and
1 more what the first nine years of a
child's life mean to its future; that it
/ is during these years the psychological
| tendencies are strongest. and in these
I years it should be intelligently. tenderly
4 cared; for, and the environment kept a5
I wholesome and full of sunshine as pos
sible
1t has been noted that children Who
! live out of doors in the country show
less fretfulness and bad temper than if
brought up in the sitting atmosphere of
! cities, where proper exercise and suffi-
I cient fresh air are not to be obtained
4 even by the lnulti-millonaire's chillrep.
Healthy children are merry, as it is
perfectly natural for childen 10 be hap
py, and when they are kept out of doors
4 end entertained by the simple pleasures
} the country affords, they are like kite
! tens or birds.
! Choose the sweet Spanish peppers for
: stulfing to bake. and cut off the taps
about an inch below the stems Save
to .tI
; the seeds from these and the lower part
of each pepper and throw both into
!; strong salted water for an hour. Drain
/; well then pack lower portions of each
pepper with dressing made of finely
chopped meat. preferably veal or chick
en-, mixed with an equal quantity fine
bread crumbs or chopped toast With
! onion. tomato parsley and salt and pep
per to season. Add a tablespoonful
[ melted butter to hold the mixture to-
; gether, mix we'll and pack into the pep
! pers. Replace the tops, place upright
in d buttered pudding dish, add enough
hot water, beef extract in hot water, or
stewed tomato. to baste with and bake
, half an hour in hot oven. If there is
| any danger of the peppers burning On
: the bottom, set an asbestos griddle or
/ pan of hot water under the dish in
which the peppers are baked.
Not every one l:nows that sago makes
, an excellent and nutritious breakfast
cereal. TO every cup sago add three
and n half cups milk o. milk and water,
with salt to suit the taste, and cook.
stirring almost constantly until clear
and tender. rs its tendency is TO burn
when milk is used, the double boiler
: furnishes safet+;. tho it takes longer To
} cook. Serve with cream.
| If we could only. learn to simplify
our methods of living. differentiating
between essentials and non-eSSentialS,
} much would, be gained. Scientific men.
! who are trying to enlisnten people as
! to what they should or should not eat
2 are advocating a more general use of
\ cereals as food and q decreased use OF
/ flesh. Meats" says DR.. Wiley, Chief
Y Chemist of the Department of Agricul-
ture. are easily digested. and furnish
an abundance OF energy soon after con-
sumption, but it is not retained in the
digestive organism long enough to su5-
1 tain permanent muscular eXertion. Ce-
real foods. on the other hand, are more
II slowly digested and furnish the energy
= necessary to digestion and the vital
! functions in a more uniform manner.
p Everything necessary to supply the
waste of the body and to give heat and
I, energy to the system is supplied in the
: cereals. The wcrkingmen OF this coun-
try should consider this point, and
should learn more and more the value
of cereals as foed. WEen cereals are
properly prepared and served they are
as nutritious as meat. ard their judi
cious use would gradually diminish the
undue craving for meat
One cannot geaeralize too much on
. the meat-eating question, however. IL
occupation, environment and physical
makeup must be taken into account.
. A good filing for peppers is hot
: boiled rice which has had stirred in with
it melted butter. grated cheese and salt
and pepper to season. Allow table
: spoonful butter and two of grated
:, cheese to each cup of rice This makes
.. delicious accompaniment to cold meat.
In baking the peppers cover for the
= first half hour, then uncover and brown
the rice, which should be mounded. IA
: this case the peppers are cut in two
lengthwise, eaci, half being filled with
4 Il the seasoned rice.
= Cornmeal quenelles make an excel
" lent addition to a tomato soup. Put
into.the double boiler two cups water
and a half teaspoonful salt When boil
: ing stir in half cup yellow cornmeal.
c Cook an hour; take from the fire. add
= tablespoonful OF onion and teaspoon
, full parsley. both chopped fine, two eggs
u u well beaten and n little nutmeg. AS
soon as cool enough. mold into balls
. kabOut the size OF marbles, roll IN hour,
( drop into the boiling soup and cook half
an hour.
e This is the recipe for German apple
. dumplings:
To one pound sifted flour add the
slightly beaten yollxs of two eggs, half
level teaspoonful salt, and enough water
to mix into batter. Take care not TO
!" use more water than is necessary, as
the dough must be firm enough to hold
= !, its form when dropped into cold water.
Il Stir the batter well until smooth. then
: add four small apples cut into small
u cubes and mix thoroly. Have ready a
u pot of rapidly boiling salted water.
: Drop the batter in by the spoonful and
4 4 boil without stopping. from 20 to 20
{ minutes, according to size. Stir around
= once or twice, so that none will adhere
{ to the bottom of the pot Then cover
! up again. Take out one by one, and
Il Il cut in even slices. Have ready pan
? of hot butter, drop in each slice and
brown slightly on both sides. Serve inn
mediately with butter and cinnamon or
. fruit sauce.
u This recipe from an old German cook
!, book was sent me with the assurance
, = that it was delicious"
Il The 1st Mich. Engineers.
:. :. Editor National Tribune: Please give
!. a short history of the 1st Mich. Engi-