A TEN-DAYS’ CIRCUIT. 
A PAGE of menus, and the accompanying running 
comment given by Mrs Rorerin her new maga¬ 
zine, Household News, seem to us full of helpful sug¬ 
gestions. The meats and some of the fruits may not 
be, in many cases, available for the farm table, but 
at times they will be, and it is well to notice the way 
in which one dish is made to follow another in using 
remnants, in order to avoid sameness, yet to waste 
nothing, and to make immediate use of such yolks or 
whites of eggs as may in any case be left over. With 
13 years’ experience in teaching cooking, Mrs. Rorer, 
if any one, should be able to make these puzzling 
points clear. We give her hints, for those who would 
be perfect cooks: 
Saturday . July 1. 
BREAKFAST. 
Cnernes, 
Molded Wheat Granules, 
BiiKar and Cream. 
Boiled Tomatoes, Omelet, 
Toast, Coffee. 
LUNCH. 
Cold Bollea Tongue, 
Lettuce, 
Blackberry Mush, Cream, Tea 
DINNER 
Cream of Cea Soup, 
Boasted l amb, 
String Beans, German Style, 
Potatoes, Cream Sauce, 
Mayonnaise of Tomatoes, 
Cherry Pie, Coffee. 
Monday , July 3. 
BREAKFAST. 
Fruit 
Oatmeal. Sugar and Cream, 
Broiled Ham, Sliced Tomatoes, 
Bolls, Coffee. 
LUNCH. 
Thin Slices ol Cold Beef, 
Potato Salad, Fruit. 
DINNER. 
Clear 'i omato Soup, 
Broiled Cnops, String Bea s, 
New Potatoes, Cream Sauce, 
Caooage Salad, 
Wafers, Cheese, 
Omelette Souffle, 
Coffee. 
Wednesday , July 5. 
BREAKFAST. 
Fruit, 
White Corn Meal Mush, 
Sugar and Cream, 
Frizzled Beef, Omeiet, 
Brown Bread, Coffee. 
LUNCH. 
Calf’s Liver, Terrapin Style, 
Saratoga Chips. 
DINNER. 
Cherry Soup, 
Boasted Chicken, Giblet Sauce, 
Mashed Potatoes, / 
Baked Tomatoes, Lettuce, 
French Dressing, 
Wafers, Cheese, 
Swiss Cream, 
Coffee. 
Friday , July 7. 
BREAKFAST. 
Wheat Granules served 
witn Sugurea Cherries, 
Fried Peaches, Stewed Potatoes, 
Corn Flour Gems, Coffee. 
LUNCH. 
Deviled Crabs, Sauce Tartar, 
Parker House Roils, 
Coffee. 
DINNER. 
Vegetable Pur6e, 
Boiled Halibut, Sauce 
Hoiiandalse, 
Plain Mashed Potatoes. 
Sitceo Cucumbers, 
Mayonnaise of Tomatoes, 
Toast Fingers, with Cneese, 
Ivory Blanc Mange, 
Coffee. 
Sunday , July 9. 
BREAKFAST. 
Cherries on Stems, Powdered 
Sugar, 
Oatmeal, Sugar and Cream 
Smothered Meat, Stewed 
Potatoes. 
Rolls. Coffee. 
DINNER. 
Clear Soup, 
Larded Fillet, Mushroom Sauce, 
Bice Croquettes, Peas, 
Lettuce Salad, 
Waters, Cheese, 
Orange Ice, Coffee. 
SUPPER. 
Sardines, 
Tomatoes stuffed with 
Cucumbers, 
Fruit, Cake, Iced Tea. 
Sunday, July 2. 
BREAKFAST. 
Blacaberrles, 
Molded Farina, Sugar and Cream, 
Shirred Eggs, 
Milk Biscuit, Coffee. 
DINNER. 
Clear soup, 
Boasted Beef, Brown Sauce, 
Peas, Stewed Cabbage, 
Lettuce, French Dressing, 
Cheese Fingers, 
Velvet Cream, Coffee. 
SUPPER. 
Sardine Salad, 
Garnish of Radishes, 
Buttered Toast, Tea, Fruit, 
Sponge Cake 
Tuesday , July 4. 
BREAKFAST. 
Fruit, 
Hominy Grits, Sugar and Cream, 
Hash on Toast, Brown Sauce, 
Sliced Cucumbers, 
Mullins, Coffee. 
LUNCH. 
Fried Egg Plant, Tomato Catsup, 
Blackberry Mush, Iced Tea. 
DINNER. 
Beef Soup, 
Larded Calf’s Liver, Brown Sauce, 
New Carrots, Peas, 
Bice Croquettes, 
Lettuce, French Dressing. 
Cherry Pudding, Cnerry Sauce, 
Wafers, Cheese, Coffee. 
1 hursday, July 6, 
BREAKFAST. 
Fruit, 
Oatmeal, Sugar and Cream, 
Broiled Lamb Chops, Bolls, 
Coffee. 
LUNCH. 
Chicken Croquettes, 
Mayonnaise of Tomatoes, 
Bread, Coffee. 
DINNER. 
Cream of Potato Soup, 
Frlcandeauot Veal, Brown Sauce, 
New Turnips, Browned, 
Mashed Potatoes. 
German String Beans, 
Lettuce Salad, 
Banana Fritters, Foamy Sauce, 
Wafers, Cheese, Coffee. 
Saturday, July 8. 
BREAKFAST. 
Baked Bananas. 
Oatmeal, Sugar and Cream, 
Broiled Meat CakeB. 
Sliced Tomatoes, 
Pop Overs, Coffee. 
LUNCH. 
Cecils (Cold Veal), Tomato Sauce, 
French Fried Potatoes, 
Fruit, Sponge Cake, Tea. 
DINNER. 
Mutton Soup with Tapioca, 
Broiled Sirloin Steak, 
Sauce Bernalse, 
New Potatoes, 
Melted Butter and Parsley, 
Stewed Leeks, Lettuce Salad, 
Floating Island, 
Wafers, Cheese, Coffee. 
Monday, July 10. 
BREAKFAST. 
Bananas Sliced in Hot Wheat 
Granules, 
Sugar and Cieam, 
Panned Ham, Cream Sauce. 
Plain Boiled New Potatoes, 
Bolls. Coffee. 
LUNCH. 
Thin 81lces of Cold Fillet, 
Sliced Tomatoes, 
Wafers, Tea. 
DINNER. 
Macaroni Soup. 
Broiled steaks. Scalloped 
Potatoes. 
New Beets, Squash, 
Lettuce Salad, 
Waters, Cheese, 
Fruit, Coffee. 
“We have molded wheat granules, because they can 
he cooked at night, turned into dainty cups or molds, 
and served with cream or even milk. One’s appetite 
is much enhanced on a warm morning by a cold, well- 
served cereal. In that breakfast you have all the nitro¬ 
gen you require in omelet and cereal; you will notice 
there is very little heating food to make you uncom¬ 
fortable. I have purposely avoided frozen desserts ; 
while they are pleasant and palatable in hot weather, 
they are not wholesome, as they reduce the tempera¬ 
ture of the stomach below the point required for the 
digestion of the other food. Between meals and eaten 
slowly, of course they are not so harmful. 
Lamb, when roasted, should be just sufficient for 
the one meal. The bones may be put away for stock, 
which should be made on Tuesdays and Saturdays, 
when larger fires are required for other purposes, 
thereby saving the use of a double amount of coal. For 
clear soup on Sunday buy a 10-cent bone with a bit of 
meat, cook slowly, flavor nicely and strain carefully 
through two thicknesses of cheese-cloth. You see, 
on Saturday, you have cherry pie, and from the trim¬ 
mings the cheese fingers may be made to serve with 
the lettuce on Sunday. The whites of the two eggs 
left from the mayonnaise of tomatoes on Saturday 
should be used with four whole eggs for sponge cake 
for the following day. The roasted beef is first cut 
neatly for “ wash day ” lunch, and then finished on 
Tuesday for breakfast. Never use all the left-over 
for successive meals. One does not want any one 
kind of meat for the five straight meals. Clear tomato 
soup may be made from tomato and bone stock. 
The liver t-rrapin is made, of course, from that 
left over from larded liver, and is one of the daintiest 
of luncheon dishes. The chicken, if a five-pound one, 
will be more economical and will make sufficient cro¬ 
quettes for a lunch. A half pint of chopped chicken 
meat will make four good-sized croquettes. Where 
economy is not so rigidly enforced, a small pair of 
sweetbreads might be added, and you would then 
have nine excellent croquettes. Now, on Friday you 
have sauce tartar ; yolk of one egg will be quite suffi¬ 
cient, and for dinner mayonnaise will take two, and 
sauce hollandaise two more, so you will have five 
whites for your sponge gems on Saturday. The hali¬ 
but should be one thick slice, weighing about three 
pounds, and will be consumed at the one meal. On 
Saturday, the eighth, you must buy a piece from thick 
end of loin, about 12 pounds. Have your butcher 
send it home “ in the rough.” Take out first, all suet, 
cut it into small pieces, put it in a double boiler and 
let it slowly melt: strain into your lard esn for fry¬ 
ing. Now take off the long tough end, chop it in a 
meat chopper for Hamburg steaks, or meat cakes. 
Now take out the tenderloin, or fillet; cut the back 
from bones, and then cut it into thick sirloin steaks. 
Moisten them (steaks) with a tablespoonful of vine¬ 
gar and one of melted butter, and stand them away 
for dinner. You will probably have more chopped 
meat than you want for meat cakes, especially if you 
add also the bits of lean meat from bones and sirloin 
steaks. This can be used for smothered beef Sunday 
morning. The bones must he placed at once in the 
soup kettle, covered with cold water and cooked 
slowly for four hours to make clear soup for Sunday 
dinner, and macaroni soup for Monday. The rice 
croquettes call for yolks of two eggs ; for half the 
recipe, they can be dipped in the white of one, beaten 
with one tablespoonful of water, just enough to mix. 
Here, you see, the beating of a whole egg would be 
extravagance, as the white, being rich in albumen, 
makes an excellent light covering for frying purposes. 
Now, you will have one white left, which should be 
beaten until very light, then a tablespoonful of pow¬ 
dered sugar added, beaten again and stirred into the 
orange ice. This meringue added to any kind of an 
ice, after it is frozen, makes it much more smooth, 
and at the same time gives it body. If you have man¬ 
aged well, your loin will be used up on Monday. The 
broiled steaks for dinner that day will take the last.” 
GRANULAR BUTTER WITH A DASH CHURN. 
I T is generally conceded that the granular butter of 
the present day is superior to the butter made in 
the old-fashioned way, by gathering it until it was a 
solid mass or till it held up the dasher. Comparatively 
few dash churns are used now, the modern makes 
having superseded them to a great extent. Still it is 
perfectly practicable to make granular butter in an 
old-fashioned dash churn. When the butter breaks or 
forms granules it must be taken out of the buttermilk 
and washed in pure cold water, extreme care being 
taken not to pack the granules together before the 
water ceases to absorb buttermilk. When the water 
remains clear the butter is sufficiently washed, and 
should still be in granules. Of course with the barrel 
or box churn this operation is finished before the but¬ 
ter is taken from the churn, and it is salted and 
worked there as well, but the result will be exactly 
the same if the washing is carefully done, whether it 
be a dash or a barrel churn. 
We occasionally find a person who still insists that 
it is useless to wash butter, but there are but few who 
cling to the old way since modern ideas have been 
brought to bear on the manufacture of butter. Yet 
let none think that because he has not the modern 
appliances for making butter, he is therefore con¬ 
demned to go without granular butter. The butter 
forms first into granules with any process of churning, 
and if kept cold enough it will not form into a solid 
mass. 
Streaky butter is always caused by insufficient work¬ 
ing. Uneven salting makes extra working necessary, 
as the more evenly the salt is distributed, the less 
working is required to finish the distribution. Curds 
in butter may be caused by the cream becoming sour ; 
or, in case of cream raised in pans, by too dry an at¬ 
mosphere. When they occur with the deep-setting 
process, it is by reason of over-sour cream, as it is im- 
pojsible for the surface of the cream to become dry in 
the cans, surrounded by water as they are. 
While the modern separator or Cabinet creamery 
is a great saving of labor, a clean, cool cellar and 
bright tin pans—yes, and the dash churn, too—can 
he depended on to make just as good butter as it 
is possible to make. But this cannot be accomplished 
in hot weather without plenty of ice, which is also in¬ 
dispensable in making good butter in any other way 
at this time of the year. ella rockwood. 
WASHINGTON HOME MAKING. 
Y friends call me a lappy woman, yet there are 
clouds in my life, and, I sometimes think, very 
big ones. Strange to say, those that loom up with an 
intimation of thunder in the distance are composed of 
work. Maybe the thunder will turn out to be only a 
suggestion of thunder ; and, after a light shower, just 
enough to ease my troubled mind, and lay the dust of 
all difficulties, I may go to work with a light heart 
and accomplish wonders. 
I truly believe that work is the bugbear in the lives 
of most farmers’ wives. Many of them make it so, 
and certain it is that not a few do not try to better 
their condition. But women are getting more progres¬ 
sive as the years go by. Now a patent churn comes to 
the front; then a first-class sewing machine; lino¬ 
leum is seen on both kitchen and dining-room floors : 
pantry and milk-room floors are oiled; yes, and the 
porches ! a first-class well and cistern handy to the 
house ; good drains, etc ; the clothes line on a reel and 
near the house, with steps and platform where one 
may stand in one spot and hang out the whole wash¬ 
ing ! All these save steps. Then there are the minor 
details of help : a brush to clean the vegetables with ; 
also one to clean out the milk strainer ; an egg beater, 
a patent flour sieve, a lamp chimney cleaner, a flour 
sprinkler. This last is one of the handiest of kitchen 
utensils. What housewife does not dislike to flour 
meat or fish before frying it ? The sprinkler does 
away with the difficulty, and it is a great saving of 
flour. Another simple, yet indispensable, article is the 
pot or kettle cleaner, only 10 cents with a handle on; 
yet I feel confident that not one house Aife in ten has 
one, and I myself was married 11 years before I 
thought of buying either that or the flour sprinkler. 
Here in this State all beginners, unless they own 
a whole hank full of money, must do their own work ; 
husband has no hired man, I no hired girl. We have 
no hay or wheat, and so forth to cut, hence no reaper 
or mower or other farm machinery. But unlike most 
farmers here, we have a beautiful home, a fine house 
well furnished, with one of the best of sewing ma¬ 
chines and a first-class organ. If the farmers of the 
East were to see how some of the poor ranchers here 
have to live in old log or “ shake shanties ” for years, 
with nothing but a trail leading to their houses ; no 
horse, a cow maybe, and a few chickens ; packing all 
their food on their backs sometimes as much as 14 
miles—I think if some of our Eastern friends could see 
this they would be better contented where they are ; 
unless they seek better health, as in my own case, 
and I am thankful to say I found it. Some other 
time I will write more fully of this country ; for like 
all new States, it has a good and a had side. 
MABEL. H. MONSEY. 
A cream of tartar baking powder. 
Highest of all in leavening strength. 
—Latest United States Government 
Report. 
Royal Baking Powder Co., 
106 Wall Street, New York. 
