140 



THE GARDEN MAGAZINE 



November, 1914 



SUGGESTIONS FOK 



EFFIE M . ROBINSON 



ARE not we housekeepers busy this month? The 

 cold weather has started in earnest and the easy 

 breakfast of ready-to-serve foods is satisfactory no 

 longer. Hot and filling foods are needed to enable the 

 out-of-doors members of the family to go off comfort- 

 ably* warmed in the morning. A good start helps to 

 keep them in good health. Oatmeal is an ideal food 

 for children. This used to take many hours to properly 

 cook, when we had to use the coarse grains of oatmeal, 

 called pin oats; but now the crushed or flaked grains, 

 though the same thing, require less time. On the 

 other hand I think those steam cooked foods require 

 longer cooking than most people give to make them 

 thoroughly digestible. Give an hour if possible. If a 

 double boiler is used, you need not be afraid to leave 

 it and it is not necessary to continually stir it to prevent 

 burning. The food will be much more palatable if 

 cooked a long time. Change, sometimes, from oatmeal, 

 as a continued use of it is too heating to the blood. 



Wheat is a very nutritious food also, as it contains 

 gluten, a form of albumen, and may be more suitable 

 to some people than oatmeal. There are several wheat 

 preparations sold in packages that are to be highly 

 recommended. In preparing these foods, follow 

 the directions on the packages for quantity, but 

 try cooking in half milk and half water, adding 

 just a little sugar. We find this greatly im- 

 proves the flavor. 



Rice can also be used, if it is liked. Some 

 times I do not have cereal at all, but have 

 wheat cakes or pancakes made with prepared 

 pancake flour. Cakes, with hot corn cake and 

 hot coffee or cocoa, make a fine breakfast. 



How to Make Good Coffee 



I certainly recommend every one who wants 

 good coffee to get a percolator. I never would 

 be without one. Mine is made like an ordinary 

 coffee pot with top strainer. A stand comes 

 with it which may be put right on the gas stove, 

 and since I have had it I would never try to 

 make coffee in the ordinary way. Only one 

 thing you must remember — cook it for a long 

 time. You see, in a percolator the water runs 

 through the grains and unless this is done many 

 times you will find the coffee is weak. A good 



plan is to put the 

 household is stirring, 

 breakfast is served, 

 strong enough. Have 

 double boiler but not 



coffee on directly the 

 and then by the time 

 the coffee will be 

 the milk heated in a 

 boiled, and by using 



A graceful arrangement of fruit and asparagus fern 



A chrysanthemum centre piece is made doubly attractive by the use 

 candles. For Thanksgiving, use yellow and bronze chrysanthemums 



equal parts of milk and coffee you will have an ideal 

 drink. There is a splendidly flavored, ready to serve, 

 coffee which only requires the addition of boiling water. 

 This is excellent in case of an emergency. Of course, 

 there are ever so many brands of coffee to choose from. 



Why the Housewife Has to Get Busy 



Leaving the matter of breakfasts, with the very 

 start of November the housewife begins to think of the 

 important event of the month, Thanksgiving Day. 

 Such preparations are made for this great feast! The 

 house is dressed in its best winter garb. Curtains and 

 portieres are to be hung, and everything all through the 

 house made as spick and span as possible. Then a 

 little later comes the thought and preparation for the 

 dinner. Of course it is a festival, but it seems to me 

 that people put too much on the table at this time. 

 For instance, a turkey for a real small family is ridicu- 

 lous; it lasts so long afterward that every one gets 

 tired of it. Why not a chicken instead, with cranberry 

 sauce or jelly, as desired, two vegetables and, to follow, 

 one dessert and fruit? 



Put on your pretty table accessories, have clean linen 

 and manage to have some flowers for decor- 

 ation. A lovely idea I once saw was an oblong 

 centrepiece of pale yellow velvet, which was 

 stenciled in Virginia creeper leaves in the na- 

 tural reds and browns of fall color. The flowers, 

 in four tall vases, were brown and yellow chry- 

 santhemums, with creeper leaves. These were 

 placed at the four corners of the table, and one 

 tall branched candlestick was in the centre with 

 brown and yellow shades to match the centre- 

 piece. Unless for children's parties, where they 

 make some fun, I do not like the ugly pumpkin 

 faces and figures that are so often used. Thanks- 

 giving time is really the "harvest home" fest- 

 ival when the crops are all gathered in, and I 

 believe that the harvest idea should be carried 

 out in prettier fashion than by using the pumpkin . 

 Another very attractive table decoration is 

 one composed of fruit — a pineapple, with apples, 

 grapes, pears, oranges, etc. arranged around it — 

 and asparagus fern. Chrysanthemums are the 

 most appropriate flower for this season; they 

 should also be combined with asparagus fern. 



Still 1 Cents 



The five-cent loaf of bread weighs 



ess than it used to and the 



roast that was fifty cents 



is a dollar now, but the 



dessert has 

 not gone 

 up in price 



and is as big and good as ever. 10 cents 



at any grocer's. 



THE GENESEE PURE FOOD CO. 



Le Roy, New York 



Makes delicious hot biscuit, 

 griddle cakes, rolls and muffins. 



An absolutely pure, cream of tartar powder* 



Contains no Alum 



All foods advertised in this department have been tested and approved by Effie M. Robinson. They are also sold and recommended by the Doubleday, Page fir Co. Cooperative Store 



