T74 
Woman and the Home 
From Day to Day. 
THE BLACK CANYON OF THE GUN¬ 
NISON. 
The Lord, He smote a racecourse here, two 
hundred fathoms deep, 
All lined with frowning crags of black, 
piled granite heap on heap, 
THE R UKAb 
adaptable and inexpensive, it was vul¬ 
garized by hideously cheap and ugly 
articles, worn by every variety of wo¬ 
mankind. It would not be surprising, 
however, if it repeated its vogue and 
competed for favor with the ever-useful 
shirt waist. 
* 
The rights of a hostess are stated 
And then He loosed the waterway and bade very gently by L. S. on page 759. Many 
people seem to forget that the hostess 
his horses leap. 
And so they rush with snow white manes who entertains them confers a favor 
where sun’s rays seldom glance; 
Ah, how their foam flecked heads are 
tossed, and how those white manes 
dance! 
And he who seeks to ride those steeds has 
not a feather’s chance. 
in taking them into her home, and lias 
a right to expect courtesy, consideration, 
and proper respect for her convenience, 
in return for her hospitality. We have 
often been amazed to hear of the lib- 
The ages come, the ages go, and cities dot erties taken by self-invited guests who 
the Plain, came without warning, and stayed on, 
And then the cities vanish, as the dust . J ’ 
yields to the rain, and on > without a shadow of real wel- 
But still the Lord's white horses race be- come, because it suited their conveni- 
tween those black walls twain. ence. It is the hostess in the country, 
—Arthur Chapman in the Denver Repub- Qr jn a smalI to who suffers such 
lican. . . 
* impositions, because city people rarely 
Hand bags of closely woven raffia are have a spare room that can be occupied 
among Summer novelties, and there are indefinitely. I be English custom of in¬ 
parasols to match. These are for coun- viting a guest for a certain time, at a 
try and outing use; they appear very certain date, and even specifying the 
durable. The raffia hand bags have train upon which she is expected to 
frame and clasps like the ordinary leath- arrive, sounds cold and formal to inex- 
er bag; they are light in weight, strong, perienced Americans, but any farm 
and often prettily decorated. They cost housewife who has gone through the in- 
from 95 cents up. conveniences touched upon by L. S. 
* realizes the good sense and the justice 
A cocoa egg-nog is nourishing and toward both hostess and guest shown by 
good. Beat the white of one egg until such an invitation. Nothing will ever 
stiff, and add gradually, while beating, reform the persistently selfish, but at 
one teaspoonful of sugar, one teaspoon- least let those who visits are prompted 
ful of cocoa, and a few grains of salt, by affection and friendship remember 
Add to one-half the mixture, while still the rights of the hostess. 
beating constantly, three-fourths of a - 
cupful of cold milk. Turn into a glass Sweet Peppers, 
and pile the remainder of the mixture Every housewife uses “hot” peppers 
on top. This makes an appetizing in various ways, but comparatively few 
change for a delicate person, or one on make use of the “sweet” peppers to the 
a milk diet. extent they would if ways of serving 
them w’ere better known. Some direc- 
Scolymus, Spanish oyster plant 01 tions say to remove stems and seeds; 
golden thistle, is one of the plants we parboil in salted water 10 minutes and 
are trying in the vegetable garden this ] et cool j n t i le wate r. Others call for 
year. It forms a handsome rosette of a change of water, taking from the hot 
light-green thistle-like leaves, which are sa ] te(J water alK ] chilling in cold water, 
very prickly, but quite attractive enough without salt, while still others advise 
to be grown for ornament. The edible soa king in cold salted water. Either of 
part is the root, which is rather milder t h ese methods is well enough, but neith- 
in flavor than the ordinary salsify, but er j s necessary unless the peppers have 
larger and more productive. The begun to ripen, though they may not 
prickly leaves make the plant unpleasant s h ow a sign of turning red. In their 
to handle, but its productiveness makes earlier stages the peppers are not strong 
it very useful. It is dug in Fall or enough to need any sort of preparation 
Spring, and cooked like the ordinary beyond removing the seeds and mem- 
oyster plant. 
* 
There had been a cyclone, says a 
writer in the Cleveland Plain Dealer, 
and the colonel’s house was unroofed, 
his barn crushed, and two miles of his 
fence blown clean over into the next 
county. Commenting on the catastrophe, 
two men of the neighborhood engaged 
in the following conversation: 
“Pretty stiff blow.” 
“Yep. Ninety-mile-an-hour. Th’ col¬ 
onel says he crawled out of his cyclone 
cellar after it was all over, an’ what do 
you suppose was the first thing he saw ?” 
“Give it up.” 
“He looked across his back lot, and 
there was his hired man still sitting on 
the fence!” 
* 
Some of the new costumes now dis¬ 
played take us back about 25 years, for 
they show the tight jersey bodice and 
kilted skirt brought over by Mrs. Lang¬ 
try on her first visit to this country. 
Unlike the old-time jersey, however, 
bodice and skirt are attached to form peppers mixed with any good salad 
a one-piece costume. The bodice, per- dressing and spread over the ham or 
fectly snug, sleeves and all, is of j>ilk other meat used in sandwiches make 
jersey cloth; the skirt prunella, panama, a delightful appetizer. When finely 
or some other smooth light-weight shredded, peppers may be mixed with 
cloth that kilts well. The costumes of cucumbers, lettuce and all kinds of 
this sort we have seen so far were all salads, giving an indescribably delicate 
black, some of them having the bodice flavor that is unlike that secured by 
quite heavily embroidered in jet. These using ground pepper (red, white or 
jerseys are the natural result of the black) as a seasoning, 
skin-tight costumes lately in vogue. The Another way of using is to remove 
jersey was really a useful and practical stems and seeds; slice (shears do the 
garment, but like everything else that is work easily) ; saute in butter and serve I 
branes and washing out with cold water, 
if to be cooked later. 
Perhaps the most common way of 
using the sweet pepper is a cup in which 
to cook and serve various foods. No 
recipe is needed, because the shells 
(peppers with seeds and membranes 
removed) may be filled with any sort of 
food that can be baked, steamed or 
served without cooking. In the latter 
case, however, the peppers should be 
parboiled slightly. Any sort of “stuff¬ 
ing” that would be used in fish or fowl 
may be baked in the pepper-cups; chop¬ 
ped meats, vegetables, oysters, macaroni 
and cheese, or any combination of them 
will acquire a delightfully peppery tone 
when cooked in the peppers. Salads, 
creamed foods, and in fact anything 
that would be served in an individual 
dish are suited to this method of 'serv¬ 
ing, and the appearance is as pleasing 
as the flavor, especially when served on 
a lettuce leaf or with a few parsley 
leaves as a garnish. Finely chopped 
NEW-YORKER 
hot with any kind of meat. A different 
way of cooking is to cut the pepper- 
shells into quarters, flatten the pieces, 
dip them into a batter and fry in deep 
fat. The best batter for this purpose is 
made by beating an egg, salting it and 
beating in from one to two tablespoon¬ 
fuls of flour, the amount depending on 
the size of the egg, to make a batter 
that will stick to the pepper. 
The following makes a fine filling for 
sandwiches. Grind together a dozen 
sweet peppers arid a dozen onions (us¬ 
ing the onions before they get full 
strength). Cook for 15 minutes in a 
pint of vinegar. Add half a cup of 
brown sugar; a teaspoon ful of celery' 
seed (or a little chopped celery), and a 
pinch of salt. Simmer very slowly for 
an hour. Use cold in sandwiches, or as 
a relish with meats. 
EVA RYMAN-GAILLARD. 
Southern Sweet Potato Recipes. 
Sweet Potato Cobbler.—Boil sweet 
potatoes tender, peel and slice thin. 
Line a deep pie pan with puff pastry, 
add a layer of the potatoes, then a 
sprinkle of sugar, bits of butter, more 
potatoes and so on until pan is nearly 
full. Sprinkle with spice, nutmeg or 
cinnamon as preferred, add one cupful 
of sweet cream, and a top crust. Bake 
slowly until crust is done, serve warm. 
To use left-over potatoes, peel, slice 
and place in a baking dish, add sugar, 
butter, cream and a bit of nutmeg, bake 
a light brown. 
Sweet Potato Puffs.—To each cup of 
mashed potatoes add two well-beaten 
eggs and three spoonfuls of sweet 
cream, sugar and spice if desired. Drop 
tablespoonfuls in a well greased pan, 
bake until puffy and brown. 
Sweet Potato Omelette.—The same as 
the puffs, only double the quantity of 
eggs and fry in a hot frying pan. 
Sweet Potato Pudding.—Grate one 
pint of sweet potatoes, add three well 
beaten eggs, one pint of sweet milk, one 
cup of sugar, one-half cup of butter, 
one teaspoon fu] of any desired flavor¬ 
ing. Bake 30 minutes; serve warm. 
Sweet Potato Stew.—Peel and slice 
two large potatoes, lay in a granite pan, 
pour over them one-half pint of boil¬ 
ing water. Simmer gently 15 minutes, 
then mix one tablespoonful of flour 
with one-half cup of sugar, a dash of 
grated nutmeg and half cup of sweet 
cream, lump of butter the size of an 
egg, add this to the potatoes, bring to 
the boil and serve hot. 
Sweet Potato Pryramid.—Peel pota¬ 
toes and boil until tender, remove and 
press through colander, beat in one- 
half cup of butter for each quart of 
potatoes, and two tablespoon fuls of 
cream, heap up on a baking dish in a 
conical shape, glaze with the white of 
an egg, set in a slow oven until a light 
brown, serve hot on the baking dish. 
MRS. D. B. PHILLIPS. 
August 28, 
When you write advertisers mention Thh 
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YX^HEN contemplating 
’ ~ the purchase of an 
organ for the 
HOME 
SCHOOL 
LODGE 
CHAPEL 
or 
CHURCH 
Consider the 
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1 
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t.s'Who* 
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