Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-10-01
DOMESTIC SCIENCE
Conducted by Mrs. Alice Citchell Kirk

when market days come they can
| leave home and leave it in a settled
condition, not in an upheaval.
This spoils the marketing for any
woman if she has to consciously or
unconsciously have leftover things
On her mind to be done after her re-
turn home. Go into a store or stand
on street corner and watch the
strained, worried looks on women's
| faces. 1t is because they carry too
much in their minds. Find out what
! there is to do and the time necessary
to dot it. Do it and then forget it.
If it cant be done. forget it, too;
then whether shopping or marketing,
with no other worries on the mind,
Il will be a pleasure, and when this
Is true there is very little If any
fatigue.
If possible know before leaving
home just what is to be purchased.
then the selections may be made
quickly and easily, and when this is
done pigeon-hole it and take up the
next work or pleasure in the order
Planned. but don't have constant
hang-overs. They are nerve wearing
and don't pay.
Red Cabbage, German style.
Material-Red cabbage, one head;
bacon, four slices; tart apples, two;
onion, one; green pepper, one; sugar,
one tablespoonful; butter, one table
spoonful: vinegar, one tablespoonful;
cream or stock, one-half cup.
DirectionS-Select a good sized head
of red cabbage and trim, cut in halves
and let stand in ice water half an
hour; drain and cut fine, also pepper
and onion. Turn the cabbage into
a kettle of boiling water and boil rap
idly uncovered five minutes.
Drain, put the bacon or salt pork
cut IN small pieces into the spider
with the chopped onion and pepper
turn and shake a few minutes, add
to the cabbage with the peeled and
sliced apple. Season with salt and
pepper and stand over slow fire for
three-fourths of an hour; an hour If
over very slow fire will do no harm,
stirring three or four times. Add the
cream and butter and when hot serve.
Sweet Potatoes. Southern Style /.
Choose plump, well ripened pota.
toes, pare them, cut them in two
lengthwise and season with salt and
pepper. In large, flat-bottomed
saucepan or kettle place two table,
spoonfuls of butter and one of brown
sugar. When hot, lay in enough po-
tatoes to cover the bottom closely.
add boiling water to half cover them
and place on the back of the stove
where the heat is gentle. Cover and
cook slowly for about an hour, turn
ing them once BY this time the
water will have evaporated, leaving
q little butter sauce to pour over the
dish in serving.
Boil the potaties until barely done,
then skin them and cut in half-inch
slices. Fill a deep baking dish with
alternate layers of the potatoes, bits
of butter and sprinkle of sugar.
Bake in moderate oven until the
butter and sugar form a rich syrup.
in which the potatoes cook until
they look almost clear, then allow
them to brown.
CauIiHower.
Select a firm head of cauliflower,
remove all the leaves, and turn up
side down in pan of cold water to
which has been added teaspoonful
each of salt and vinegar.
Let stand at least an hour to re-
move any insects which may be
lodged in the head. When ready to
cook put caulif1ower into a saucepan
with sufficient boiling water to gem
erously cover, add a teaspoonful of
salt and boil slowly twenty minutes
according to the size of the head. be-
ing careful not to overlook, as it
loses its color and flavor. When
done lift carefully and drain, cover
with drawn butter, Hollandaise sauce
or cream sauce and serve. Cauli-
flower may be simply boiled, gar
nished with parsley or capers and
served cold With French dressing.