19X1 
THE RUFAI, NEW-YORKER 
76 
My Way of Making Bread. 
We each have our way of doing work. 
It may not be the best way for all, but 
we often have to adapt ourselves to 
circumstances. When we find every¬ 
thing working to a successful issue, 
practice making perfect, why should 
we change? I have learned to system- 
ize my work as much as possible, do it 
in the easiest manner, if same results 
are obtained. In living in various parts 
of the country I have found many kinds 
of flour. But for bread making I find 
the Spring wheats, No. 1 hard, with 
probably a little Winter wheat mixed in 
the eastern flours is the best I put the 
cake of yeast to soak in the forenoon; 
sometime about one o'clock or after din¬ 
ner. I make a stiff sponge with warm 
water and a little salt (a teaspoon 
level full), putting the yeast and beat¬ 
ing until well mixed, place where it is 
warm, and at 8.30 or 9 o’clock the bread 
is made. In Winter I have the flour 
sifted and set by the stove, or where it 
will be well warmed. Of course in 
warm weather it is not required. I 
make a hole in the pan of flour, pour 
in the yeast, and use for wetting one- 
third sweet milk to two-thirds warm 
water (in cool weather). Mix stiff, 
perhaps 10 minutes spent in the opera¬ 
tion. Spring wheat flours require a 
stiffer dough than Winter wheat. It is 
sticky and more flour is kneaded in. 
I am a light sleeper, and always awake 
about three or four in the morning. I 
get up and knead the bread down, 
spending perhaps about five minutes in 
the work. It is usually light before 
breakfast, and made into loaves. I do 
not use a board; take out enough for a 
loaf, simply make into form, and put 
into tins. There is no stickiness about 
it, or need of a board or flour. It is 
light, elastic, cracks and snaps when 
worked into the loaves. In warm 
weather my bread is always out of the 
oven by eight o’clock, in Winter by 10 . 
MRS. FREDERICK C. JOHNSON. 
The Secret of Hospitality. 
When a girl I visited for a week occa¬ 
sionally with Aunt Mary and her daugh¬ 
ters. During one of my visits a letter 
came from a relative, an elderly man of 
some note. He was coming North for 
the Summer, and wished to spend a few 
days with this niece and her family, 
whom he had not seen for years. I as¬ 
sisted in the preparations for the guest, 
and it seemed to me that the family was 
under a great strain, great attention was 
given to every detail and elaborate prep¬ 
arations made for meals. When the guest 
arrived, everything that could be polished 
had been polished, everything cleaned 
that could be cleaned. The house was 
immaculate, the meals perfect, the crystal 
and china sparkling. But the family 
seemed so worn and anxious, and it was 
a real relief when the strain was over. 
Young as I was, the thought came to 
me: “Why, if mother did so much extra 
work for each of the many guests we 
have, we should require several ser¬ 
vants.” Then another thought followed: 
“Perhaps we have mother’s calmness to 
thank for our many guests.” When I 
returned home mother told me that 
Uncle Wilbur had visited her. 
“Then you must be very tired, mother.” 
“No, child, his visit was a treat and 
a rest. I tried to lessen my work while 
he was here and thoroughly enjoyed the 
time. He read me the notes for his new 
book, and seemed so glad that I had the 
time to listen.” 
"Aunt Mary did not know that he was 
writing a book.” 
“No, the dear old soul said that he 
thought that Mary was not well, seemed 
over-burdened in some way, and he did 
not want to take any of her time.” 
Later I found that he thought my 
home a haven, the very spot he had 
longed for, in which quietly to complete 
his work. What had mother done? She 
had not altered her household routine in 
the least, only to leave some few things 
undone, that she might have more spare 
time. Uncle Wilbur had found a house¬ 
hold glad to have him as a guest, had 
found no pretense of a different standard 
of living. 
That is the sweetest kind of hospital¬ 
ity. We love our friends and long occa¬ 
sionally to peep in on them, and, with¬ 
out causing any flutter, chat and bide a 
while. We love them for what we know 
they are, not for what they have, not for 
what they may try to be, out of all good, 
but mistaken feeling. Do you know the 
fine feeling when you know that your 
coming has caused no rush nor anxiety, 
when simply a place is arranged for you 
and you live for a while with your dear 
ones and have a glimpse of life as they 
live it to carry away in your heart. 
L. s. 
Little Tricks of the Housekeeping 
Trade. 
What housewife has not been annoyed 
at times by the rasping sound produced 
by scraping the cooking utensils with 
a knife, especially if there is a sick per¬ 
son in the house? Eggshells crushed 
flat against the surface of a dish and 
rubbed over the sticky parts will re¬ 
move all particles quite as effectually as 
the knife, and do it so easily and quietly 
that one wonders where the noise is. 
All utensils should be well soaked be¬ 
fore washing. Much scraping scratches 
and wears out the enamel or tin. 
When using an old boiler that rusts 
the clothes, or bad water which makes 
a scum that sticks to the things boiled 
in it, try putting the clothes into a bag 
to boil them. The boiling or scalding 
is just as effective in this way, and no 
spots from rust or bad water are left 
to vex the housewife. By using two 
bags the small articles may be kept 
separate from the larger pieces. Flour 
sacks with the letters removed are ex¬ 
cellent for the purpose. 
A double boiler which is unsurpassed 
by anything more elaborate or expen¬ 
sive is obtained by using the iron din¬ 
ner pot, into which is set a cottolene 
or lard pail containing the food to be 
cooked. All cereals are more appetizing 
and more wholesome for thorough 
cooking, and are best cooked in this 
way. Care should be observed to keep 
the kettle from boiling dry. 
We had several unhappy experiences 
with the clothes line prop blowing over 
and letting the clean clothes sag down 
in the dirt. Something had to be done. 
We fastened the clothes line to the top 
of the prop, tying it in place with a 
cord, but we could not stretch the line 
tight enough to keep it from sagging 
when the clothes were hung out. Then 
we drove a stake in the ground about 
three feet from the prop, and at right 
angles with the clothes line. We passed 
a line from the stake to the prop and 
secured it a little above the middle, 
stretching it tight. The prop is set up 
straight, holding the clothes line a little 
higher in the center than at the ends. 
This prevents blowing over on either 
side. 
I often find it necessary to repair or 
renew button holes on the underwear 
and trousers worn by my small boys. 
For this purpose I save all the good 
strong button holes from their worn- 
out garments, cutting a square of the 
cloth, in which it is worked, around the 
button hole large enough to insure 
strength'and firmness. This little square 
is sewed on like a patch with the good 
button hole over the frayed or broken 
One. JESSIE CARPENTER. 
Eggplant, Baked, Tomato Sauce—Se¬ 
lect a good-sized eggplant of regular 
shape. Immerse it in boiling salted 
water and cook for 15 minutes. Cut a 
slice from the top, leaving the stem on 
if there is one. Scoop out the inside, 
leaving only one-quarter inch or less ad¬ 
hering to the skin. Put the pieces in a 
bowl with one teaspoonful of salt for 
one hour. Squeeze them well, to take all 
the water out; chop them coarsely. 
Meantime cut one quart of fresh toma¬ 
toes in pieces, put them in a small gran¬ 
ite saucepan with three medium-sized 
white onions, sliced, two springs of pars¬ 
ley, a small bay leaf, one clove and the 
greens from a large stalk of celery; cook 
fast for 20 minutes, with uncovered 
saucepan, stirring often. Strain through 
a fine strainer, letting all the pulp of the 
tomatoes go through. Soak one level 
cupful of white bread crumbs in milk, 
squeeze well, add it to the fleshy part 
of the eggplant and then add one-half 
of the tomato sauce. Reserve the other 
half to serve as a sauce. Add two yolks 
of raw eggs, one tablespoonful of butter, 
one saltspoonful of salt, one of pepper; 
mix all well together, fill up the egg¬ 
plant very full, spread over the top a 
thin layer of fine white bread crumbs. 
Put three tablespoonfuls of olive oil in 
a baking pan with the eggplant and cook 
in a hot oven 40 minutes. Baste three 
times. Just before time to serve heat 
the tomato puree, which is to be served 
as a sauce around the eggplant, season 
it with one saltspoonful of salt, one-half 
saltspoonful of pepper and half a table¬ 
spoonful of fresh butter. 
Home Lovers’ Bargain Book 
New Edition Ready—Showing 3,000 Housefurnishings Bought at Enormous 
Reductions. Terms—CASH or CREDIT, at an Equal Price. 
As our customers know, we buy nothing but 
bargains. All the time we have several millions 
of dollars waiting for makers who must have 
money-makers who must unload. 
We contract for a factory’s entire surplus out¬ 
put. Or we buy up factory over-stocks. We 
buy anything for the home which we can buy at 
a bargain. And every few months we get out a 
new Bargain Book. 
Our latest book is now ready. It pictures 
more than 3,000 bargains in things for the home. 
Some of the prices are almost unbelievable. On 
every one we guarantee a saving of 15 to 504. 
We want to mail you that book. 
Pay As Convenient 
We sell for cash or credit at an equal price. 
About 600,000 people have charge accounts here. 
They have goods sent on approval, and pay as 
convenient—a little each month. We allow on 
the average over a year to pay, without any 
interest or any extra price. 
We are glad to give credit to anyone who buys 
things for the home. There is no security, no 
publicity, no red tape. Your promise to pay is 
just as good as the cash. This helps many 
people to buy things which they could not buy 
otherwise. Thousands of wives pay for house¬ 
hold things out of chicken and butter money. 
No. 28X845 
— B argain 
Turkish 
Couch. Full 
size, uphols¬ 
tered in guar¬ 
anteed steel 
c o nstruction 
and covered 
in finest fig¬ 
ured velour. Massive carved solid oak to JC 
claw-foot frame. Special bargain price 
Cash or Credit 
High-grade 
9xl2-foot rug 
b a r g a i n s 
bought at auc¬ 
tion from the 
largest manu¬ 
facturer in the 
United States. 
A saving of 
30% is guaran¬ 
teed on every 
rug. All pat¬ 
terns and col¬ 
ors. Bargain 
{ >rices as fol- 
ows: 
Bargains In 
Furniture 
Silverware 
Carpets 
Chinaware 
Rugs 
Graphophones 
Draperies 
Washing Machines 
Stoves 
Sewing Machines 
Ranges 
Baby Cabs 
Pianos 
Lamps and Clocks 
Cash 
or Credit 
~ ^ No. 16X1035- 
Colonial Ped- 
e s t a 1 Dining 
Table Bargain. 
A Months Trial 
Every article is sent on 30 days’ approval. You 
have it a month before you actually buy it. If it 
isn’t such a bargain as you expected you can 
return it at our expense. We will pay freight 
both ways. 
You can see any one of these 3.000 bargains— 
right in your home—without being obliged to 
keep it. If you don’t keep it the trial won't cost 
you a penny. 
Bargain Book Free 
This mammoth book of 3,000 bargains will be 
mailed you free. Every woman will find it im¬ 
mensely interesting—to see the prices at which 
beautiful things can be bought. Some of the 
pictures are in actual colors. 
Cut out this coupon and send it to us. The 
book will then come by next mail. Please do 
this before you forget it. 
factory making this table, hence 
the low bargain price of. 
Cash or Credit 
Solid oak,gold¬ 
en finish, 42- 
inch top,heavy 
pedestal, 
carved legs 
and claw feet. 
We control the 
..$10.35 
Cut Out This Coupon 
SPIEGEL, MAY, STERN CO. 
1292 35th Street, Chicago 
I i Mail me the Bargain Book. 
□ Mail me the Stove Catalog. 
Name _ 
Post Office. 
State 
I am particularly interested in 
Name article you most desired 
Tapestry Brussels 
Rugs, 9x12 ft. 
Velvet 
Rugs, 9x12 ft._...... 
Axminster 
Rugs, 9x12 ft. 
Cash or Credit 
No. 30X1820- Steel 
Range Bargain. Made 
in our famous Empire 
^ e factory. One of the 
$11.95 np grandest ranges ever 
built. We guarantee a 
13 95 nn savin 2 of at least % on 
M.&.W up all stoves sold by us 
. - PA This style, bargain price 
1 LbU up from $18.20 up, accord¬ 
ing to size. 
Cash or Credit 
No. 4X1195—Astound¬ 
ing Combination Book¬ 
case Bargain. Solid oak, 
golden finish, heavily 
carved. Has French 
plate mirror, large writ¬ 
ing space, drawer and 
cabinet. Is 71 inches 
high and 38 inches wide. 
Dealer’s price $16.50. 
Onr bargain (11 QC 
cut price, Y 11.30 
Cash or Credit 
LX485— English Fold¬ 
ing Go-Cart Bargain. 
Newest 1911 design. We 
take the factory output 
at a specially low price. 
Has steel frame, fabri- 
cord leather upholster¬ 
ing and large rubber 
tires. The best collaps¬ 
ible go-cart on the mar¬ 
ket. Factory $4 OC 
bargain price, y“* oj 
Cash or Credit 
No. 50X435 — Tufted Back 
Upholstered Rocker Bargain’ 
We bought 9,200 at actual fac¬ 
tory cost price for spot cash 
from a manufacturer who re¬ 
quired immediate money. This 
is a beautifulrocker upholstered 
In guaranteed fabrlcordleather. 
The American quarter-sawed 
oak frame is finely finished and 
handsomely carved. A great 
bargain. Factory bar- (J OC 
gain price, 
(80) 
SPIEGEL, MAY, STERN CO., 1292 
Cash or Credit 
35th Street, CHICAGO, ILL. 
