The National tribune., 1910-03-31
THE FAMILY.
By SENORA SARA.

A nice supper dish is one of potted
beef and mashed sweet potatoes thoro-
ly mixed, nodded in the form of GRO
quets and fried in butter. The mixture
should be seasoned with salt and pep
per and the mashed sweet potatoes en-
tirely free from Jumps. Use about one
third potted beef to two-thirds sweet
potato. Fry the croquets until rich
brown and take care that they do not
burn.
The shiny" board. which was sim
ply big pile of polished lumber. has
disappeared. This article is now built
in" the dining-room. 1t has a low mir
ror back of the lowest shelf and lead
glass doors in small diamond shapes.
The woodwork is white.
Never wash banded or gold deco
rated china with strong alkali soap.
1t will eat off the gold. 1t remains un-
injured if pure white soap is used.
Save all small pieces of soap that are
left over: place in saucepan with
some warm water and boil until it is all
melted. Pour in jar and use when
cold to make suds with.
A handy sprinkler may be made by
puncturing from the inside with tack
a few holes in the tin top of a wide
mouthed bottle or large baking pow
der can.
To broil ham. cut some slices of ham
a quarter of an inch thick, lay them in
hot water for half an hour, or give
them a scalding in pan over the fire;
then take them up and lay them on
gridiron, over bright Goals; when the
outside is Drowned turn the other; then
take this ssees on hot dish. butter
them freely, sprinkle pepper over and
serve; or, after scalding them, wipe
them dry, dip each slice in beaten egg,
and then into rolled crackers, and fry
or broil.
When finger nails show tendency to
brittleness, soak them in warm olive oil
and let it stay over night. Petroleum
ointment is nearly as good.
Paint the inside woodwork of bed
steads with corrosive sublimite and tur-
pentine, five cents worth of the former
to a pint of the latter.
The children will like sandwiches
which are spread with fig paste and
sprinkled with ground peanuts. The
figs are boiled until they can be mashed
into a paste, and then seasoned lightly
with lemon juice.
Economic Use of Meats In the Home.
Discussion of the increased cost of
living has brought to light quite gen.
orally that the cheaper cuts of meats
are more difficult to prepare for the
table than the more expensive portions
of the carcass, due to a lack of knowl-
edge of how they may be made appe-
tizing and palatable. With view to
providing the housekeepers of the coun-
try with practical suggestions along
this line, the U. S. Department of Agri-
culture has prepared a manual of econ
omy in meat cooking that contains
much valuable information, which will
be issued free. 1t is known as Eco |
nomic Use of Meats in the Home" and
the Secretary of Agriculture, Washing
ton, d. c.
The contents covers variety of sub
iects, including so recipes of savory
dishes and much general information,
such as:
General methods of preparing meats.
Utilizing cheaper cuts of meats in
palatabie dishes
simple but practical method of
clarifying fats
Methods of extending the flavor of !
meats.
The recipes have been selected from |
wide range collected from approved |
sources and are all simple formulas |
calling for such items of food as are |
generally to be found in every house |
hold and requiring no technical knowl- |
edge to compound.