Ashland tidings. [volume] (Ashland, Or.) 1876-1919, 1913-02-13
Ohe
Home Maker
RDTrBD BY
ALICE f.. TALCOTT.


book. In telling me about it she
said tragicaily, 'DJ you know, there
wasn't a recipe in it that called for
less than eight eggs!" l appreciated
the force of her remark when | had
occasion recently to buy q recipe
book as a wedding gift to a young
bride. They all seemed to be near
relative to the book she described.
Though supplied with several rec
ipe books, began soon after l COM
menced housekeeping to clip from
papers, magazines and advertising
recipe books those recipes that ap-
pealed to me as being novel, econom-
ical or attractive. When l had quite
a number Of them l spent day
classifying them and pasting them
into an old leather-covered account
book | still continue to clip and
paste and occasionally write in rec
ipe; and after | have looked through
my other books, in the vain attempt
to find something new, that is within
my means, | take up my homemade
cook book and find it,
1t was David COpperfield's Nora,
was it not. who said that cook books
had such an aggraVating way of say
ing, Take a salamander," or some
thing equally Unattainable. These
may do very well for extraordinary
occasions. but what most of us want
is a suggestion for ordinary occa-
sions, and that is where the home
made cook book comes in. 1t can be
made by anyone at no expense, and
will pay many times over for the
trouble of making it.
Variety in Cooking.
Perhaps the cOmmonest fault of
home cooks is tendency to fall into
a rut. Nothing is more fatal to the
appetite of the average person than
lack of variety in the food. 1t is to
be expected that the repertOry of
young housekeepers should be linn
tied, but apparently many OF them
never add TO it. | have in mind a
friend who brought up her family
chiefly on baked stuff and canned
fruit, serving them three times a
day. With most of us, however, it
is not so much lack of knowledge as
90 hau "
things to do and think OF that We
are apt to let the question of what
to get for a meal go till it is time to
prepare it, and then fall back OF
something that can be gotten VI
with the least trouble. This habit
is said to be responsible, in large
measure, for the present high cos
of living, as we'll as the monotony o.
our diet.
To renely this, know of no bet
ter method than 20 make our menus
for several days at a time. These
may go into detail or merely takt
the form Of suggestions of the prin
cipal dishes OF course no one eve
follows out menu exactly, but tha
is no argument against its efficienc!
as an aid ia securing variety Ii
making out menus it is well to con
suit your cook book and not depend
wholly upon the memory.
Some cooks make limited mean
an excuse for monotony in cooking
but this should only stimulate onei
ingenuity in finding new ways Il
cook what we have. Some cook
have but one way of serving eacl
vegetable, when any one OF then
may be served in many ways. Some
limit themselves to one or two kinds
of meat and cook these in one OF
two ways, when il costs no more t
have five or six kinds and cook then
in variety of ways. Hot breads
and cakes of various kinds, such a!
gems, muffins, biscuits. johnnycakt
and pan cakes made of the differen
AlOul >, lSSI Sblu VI BIdHdiu DIedu
are inexpensive and easily made.
variety of simple steamed or baked
puddings may be made from the
same base as sour milk, flour anC
fruit by varying the kinds of floul
and fruit. There are number oi
ways of cooking rice and maccaroni
and even canned vegetables need not
always he served in one way. Som,
think oatmeal to be the only cerea
suitable for the breakfast mush, bu
there are several preparations o
wheat besides graham and cornmea
that are equally az good A simpl,
one-egg recipe may be the basis o
a number Of cakes, which may b.
varied by the addition of molasses
raisins, spice. etc, or made into lay
ers to be used with different Filings
which need not be expensive
Doughnuts. snaps and cookies of sev
,eral kinds are cheap and may TAX
the place of cake part Of the time
A soup bone or ten cents worth O
soup meat used with different vege
tables and variety of seasonin