The Birmingham age-herald., 1912-09-13
MARION HARLAND'S HELPING
 HAND HINTS FOR THE HOME
By MARION KIRKLAND

article and for something which has been asked for repeatedly in the Cor ner.
 Buttermilk Soup-Put two quarts of buttermilk into a saucepan, add one- half cup of cleaned entrants or raisins, a few sticks of cinnamon, one table spoonful of chopped lemon peel and one eighth pound of rice four which has been mixed to a smooth paste with milk or water Bring the whole to a boil and continue boiling for two or three minutes; stir constantly to pre- vent curdling, add sugar to taste, and serve immediately. Less thickening may be used if preferred A. $. C."
 By request we have printed some half dozen recipes for buttermilk soup, none of which are exactly like this for which our Danish woman vouches as the genuine thing"
 We are ever on the alert for novel, ties in the culinary field and gratefully accept her offer of national recipes.
 
 Spots on Wall Paper
 Kindly send me the directions how to remove spots from wall paper made by persons head leaning against it. This was printed some time ago but I have wished for it many times and l have mislaid the paper. M. M"
 I do not recall that particular form ula. I do know that the spots may be removed by rubbing French chalk into them and leaving 1t on for a couple of days Should any sign of the spot remain repeat the application and cover with plotting paper Press with warm iron (not hoD to draw the oi1 into the blotter.
 Study in Economy
 One who has made economy a study contributes the tale of what may be evolved from a few and cheap materi- als if the house mother have sense and patience and comprehened the values of foods.
 Buy a 15 cents soup bone two or three pound knuckle of veal and two or three pounds of lamb rib chops, one can of tomatoes, soup greens consisting of carrots onions, turnip, or cabbage heart celery, and parsley Cut the beef from the bone, cut into little bits, ana place in the soup kettle with the bone, from which the marrow has been care fully removed. Cover with two quarts of cold water and let 1t stand for sev- eral hours. Put over slow fire and let simmer four hours. Add the veal, cook slowly until tender. Take the veal from the kettle, slip the meat from the bones and place in stone crock, salt the broth and pour enough over the veal to cover II. fidCe t1t pecA anu eiio remaining broth in another crock. While the other meats are cooking in the soup kettle let the lamb simmer till tender in two or three pints of water a pint to the pound of meat and bone and an onion and a carrot. then take out half the broth and put aside and make dumplings for the lamb stew. thicken the broth with flour rubbed smooth into the butter for gravy. Do not use much butter, as the broth Is already rich This furnishes the main part of one meal.
 Cut up the soup vegetables into dice. saute them in a little fat taken from the cool beef broth, add one or two tablespoonfuls of flour and brown a lit tie. then add the juice from the can of tomatoes, reserving the thick part for puree place the reserved lamb broth and a pint of the beef broth in the top of a double boiler. when hot add the vegetable mixture; result, vegetable soup of high grade.
 strain the beef from the broth, soft en in broth half as much dry bread as | you have meat; run the meat through the grinder. mixing with it the bread l from which superfuous moisture has been pressed. season with a crushed clove of garlic plenty of salt and pep per. pinch of mace and any other spice you like, and a tablespoonful of chopped parsley; bind the mixture with a raw egg, work it all with some of the fat from the broth and across the top lay two or three gashed slices of ba- con, peel potatoes and cut them in quar- ters lengthwise and lay around the loa1; bak, in a moderately hot oven.