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A New Vegetable Soup 



ONE of our family soups is made 

 without meat, milk or stock. We 

 especially enjoy it when the early summer 

 vegetables are first coming into use, but 

 it is also much appreciated during winter. 

 It is made by grinding, coarsely, \ cup 

 young carrots, \ cup cabbage (or small 

 cabbage leaves), \ cup turnips, \ cup 

 celery (or celery tops or small plants), 

 i small onion. 



Put these ingredients into a hot frying 

 pan with one heaping tablespoonful of 

 butter and let it fry slowly for five minutes 

 until delicately browned. Add i quart 

 of boiling water, i teaspoonful of salt; 

 remove to a granite stew pan and cook 

 twenty minutes. Then add \ cup of 

 sliced potatoes, i teaspoonful chopped 

 parsley, \ cup of tomatoes or tomato 

 juice. Boil one-half hour longer, strain 

 through a coarse sieve, and season with 

 pepper and more salt if desired. If too 

 thick add more water. 



We use this recipe often, varying from 

 time to time by the omission of some 

 vegetables, such as tomatoes or carrots, 

 and substituting others, such as young 

 peas, beets, scraped corn, etc. Sometimes 

 we add a cup of cream or milk, especially 

 if peas or corn are used. 



Idaho. Mrs. E. H. Plowhead. 



Creole Salad 



CREOLE salad is excellent for luncheon. 

 It is made of two cupfuls of white 

 grapes, halved and seeded, two cupfuls 

 canned salmon, one cupful of chopped 

 celery, one cupful of mayonnaise dressing. 

 Shred the salmon with a silver fork, add 

 the grapes, celery and dressing, and mix 

 thoroughly. Garnish with slices of lemon 

 and celery tops. 



Washington, D. C. Mrs. J. J. O'C. 



Pop-Overs 



FOR making old-fashioned "pop overs" 

 I find it better to use earthenware 

 cups than the regular "gem" pans. The 

 cakes are more puffy and are lighter and 

 more tender. One reason for this, I 

 think, is that the cups are deeper than 

 the pans. I heat the cups on the stove 

 while mixing the batter and when they 

 are well heated, I grease them thoroughly 



with lard. If butter is used, the salt 

 in it sticks to the batter in the cups, 

 thus making it hard to take the puffs from 

 the cups. I fill the cups full and put 

 them into a very hot oven in order to make 

 them rise well and quickly. 



Connecticut. Isabelle T. Bradin. 



An Omelette Secret 



T~\0 YOUR omelettes ever fall as flat 

 *-* as the proverbial pancake? Mine 

 almost always did until I learned the bak- 

 ing powder secret. Beat the yolks of 

 four eggs until light. Add two table- 

 spoons of water, one-half teaspoon of 

 baking powder, one-fourth teaspoon of 

 salt and a dash of pepper. B eat thoroughly. 

 Beat the whites until perfectly stiff and 

 fold into the other mixture. Put just 

 enough butter or salt pork drippings into 

 the frying pan to keep the omelette from 

 sticking. Cook the mixture on the top 

 of the stove until the edges of the omelette 

 begin to fall away from the pan. The 

 odor will tell you if it begins to get too 

 brown. After the under side is brown, 

 put the frying pan on the oven grate with 

 the oven door open until the omelette sets. 

 Roll and serve like any omelette. If 

 you consider the use of baking powder 

 unsportsmanlike, no one but the cook 

 need know. 



New Hampshire. M. W. P. 



Hints for Housekeepers 



1"0 KEEP flat irons from rusting, after 

 each week's ironing wash the irons in 

 the dishwater, after it has become somewhat 

 greasy. Rinse them thoroughly with scald- 

 ing water. Wipe the irons with a towel 

 and put them in a warm place until thor- 

 oughly dry. — Mrs. G. P., New Hamp- 

 shire. 



A fruit or wine stain on a tablecloth 

 is easily removed without wetting the 

 whole cloth. Take everything off the 

 table — but do not remove the cloth. 

 Set a good sized bowl directly under the 

 spot and pour boiling water from the tea 

 kettle through it. Probably one bowlful 

 of water will do the business, but f not, 

 empty the bowl and pour more water 

 on. When quite clean let the cloth lie 

 on a plate till nearly dry and then iron it. 

 — J. M. E., New Jersey. 

 270 



Some years ago I bought a house that 

 was supposed to be heated by a hot air 

 furnace but as it happens in about all 

 such conditions, in cold weather it was 

 only partially heated. I enlisted the 

 services of the furnace man who, after 

 much figuring, informed me that the fur- 

 nace then installed was too small and that 

 I should have one two sizes larger. Before 

 deciding, I visited a number of houses 

 that had hot air furnaces and I then 

 settled on a furnace even two sizes larger 

 than the one the furnace-man had ordered. 

 I now have a warm house. Every room 

 is warm and I use but little more coal than 

 I did in the first furnace. It takes a lot 

 of coal to start the fire, but, after that, a 

 thin coating of coal with a slow fire will 

 produce a most satisfactory heat. A big 

 furnace with a slow fire is certainly the 

 solution of heating with a hot-air furnace. 



— L. J. D., Massachusetts. 



Save the tissue paper from the Christ- 

 mas parcels and use it to rub off the grease 

 from dinner plates, platters, spiders, and 

 other kitchen utensils. This prevents the 

 gathering of the horrid rim of cold grease 

 around the sides of the dish pan, if the 

 dishes are washed without proper scraping. 



— A. C. G., New York. 



I often spend my week ends at a little 

 house in the woods, and do all the house- 

 work there myself. My scheme for a 

 kitchen apron is a good one, I think, for 

 it can be made very cheaply, will keep 

 clean and last a long time. From one 

 and two-thirds yards of enamel cloth, 

 such as is used to 

 put on the top of 

 desks, tables, etc., 

 and which costs but 

 a trifle, I made a 

 long apron that completely covers 

 my ordinary apron and my dress. I 

 cut the top like the illustration and have 

 seams on the shoulders only. The seams 

 and the hems are easily sewed on the 

 machine. When the dishes are done the 

 apron can be wiped over with a damp cloth. 

 I experimented to see whether it was safe 

 to use about the stove, and found that a 

 piece of the enamel cloth took fire much 

 more slowly than a piece of gingham. 

 Such an apron would also be excellent to 

 wear when watering plants. — M. F. B., 

 Massachusetts. 



