1038 
WOMAN AND HOME 
From Day to Day 
The Parade 
I watch the regiments swinging by 
In a shimmer of polished steel, 
"With guns that glisten, and flags that fly. 
And bronzed young faces, and heads held 
high, 
And the glint of the bayonet finds reply 
In the answei-ing flash of the soldier’s 
eye. 
As the endess lines unreel. 
I hear the throb of the big bass drum; 
'Tis the heart of the army beats 
In its loud tattoo, and my pul.ses thrum, 
And the swelling veins in my temple hum. 
And rny sight grows dim, and my lips are 
dumb. 
As I stand on tiptoe to see it come 
Through the crowded and cheering 
.streets. 
I see the regiments tramping by 
To the lilt of a martial air, 
f’lean young fellows, alert and spry, 
Iteady and eager to do and die 
For humanity under an alien sky. 
And a proud old woman this day am I, 
For my sou is marching there! 
—Minna Irving in New York Sun. 
We have been a.sked to furnish a recipe 
for “Oriental jam,” but have so far failed 
to find it. We do not know what ingre¬ 
dients are used, and cannot give a guess 
as to its compo.sition. If any of our 
friends are acquainted with “Oriental 
jam,” we .should be grateful for the 
recipe. 
* 
The sugarless cake is a European econ¬ 
omy. A British food demonstrator sweet¬ 
ens cake by boiling together a cupful of 
water, a cupful of chopped and stoiu'd 
raisins and half a cupful of butter for 
three minutes. The hot fat extracts the 
sugar from the raisins. One of these 
wartime cakes was completed by adding 
to the boiled mixture a cupful of whole 
wheat flour, half a cupful of ground 
rice and half a teaspoonful of soda dis- 
.solved. 
We are asked again to give the recipe 
for uncooked grape juice. T’se two- 
quart glass jars. Sterilize jars, tops and 
rubbers with hot water. Pick grapes 
from stems, wash, and put in each jar 
one pint of grape berries and one-half 
pound granulated sugar. Fill jar with 
boiling water and seal. Follow the same 
proportions, whatever the size of the jar. 
There is no cooking other than pouring 
on the boiling water. Store in a cool, 
dark place and when used pour the 
liquid off the grapes. This is exception¬ 
ally good. 
* 
Nearly every time we are asked to 
repeat a recipe the inquii-er tells us that 
she has ii.sed and valued the recipe, but 
has mislaid it, or lost the paper contain¬ 
ing it. This means that some bus^ 
woman, preparing to make a certain dish, 
has been obliged to waste time hunting 
for a recipe that had eluded her. No 
doubt a mathematician could calculate 
just how many thousands of surgical 
dres.sings could be folded or how many 
miles of naval mufflers could be knitted 
during the time Avomen of our country 
hunt for lost recipes, thus giving the 
economic Avaste involved. We can all 
save this trouble, irritation and loss of 
time by filing at once every recipe deemed 
desirable. A neat little cabinet made 
for the purpose is most desirable, but 
one gets just as good results from a sys¬ 
tematic card catalogue in a pasteboard 
box. A long, narroAV box many be fitted 
Avith cards cut to fit from odd pieces of 
cardboard, with guide cards at intervals 
projecting a little above the others to 
shoAV the index letter, or the class of re¬ 
cipe—“Cake,” “Meat,” etc. It only takes' 
a minute to cut out a recipe, paste it 
on a card and put the card in its proper 
place. There is no trouble in keeping a 
card catalogue in place, and it may be 
expanded indefinitely. In office \Aork we 
find it the most practical of all systems 
for addresses, filing pamphlets, etc., and 
it is Avell adapted to household use. 
♦ 
Ox page 990 Mr. De Long asks about 
cooking canned fruit in the oven. This 
plan is not new; it was described by 
]\Iiss Parloa in Farmers’ Bulletin No. 
S’Ae RURAL. N 
20Pt, “Canned Fruit, Preserves and Jel¬ 
lies,” issued by the Department of Agri¬ 
culture in 1904. MLss Parloa says, in 
this bulletin, that she prefers oven can¬ 
ning, as the work is easily and quickly 
done and the fruit retains its shape, color 
and flaA’or better than Avhen cooked in 
the preserving kettle. This was before 
housewives generally used the Avater 
bath, water seal, or steam pressure meth¬ 
ods. Miss Parloa’s method Avas to coA’er 
the bottom of the oven Avith a sheet of 
asbestos, or, in default of this, to put in 
the oven shalloAV pans containing about 
tAvo inches of boiling Avater. The jars 
arc .sterilized, filled Avith fruit and boil¬ 
ing syrup, then put in the oven to cook. 
When removed from the OA'en the 
jars Avere filled up with boiling 
syrup, Aviped and sealed. This is 
the Aveak point in the j)rocess; 
it is during that brief period of expos¬ 
ure for Aviping and filling that germs of 
fermentation or decay may enter the 
jar. Where a heavy syrup is used there 
The Rural Patterns 
In ordering always give number of pattern 
and size desired, sending price with order 
11498 Pliiln Hlouse, 9438 Four - Piece 
31) lo 4(i bust. Skirt, 34 to 33 
Price 10 cents. waist. I’rice 1.5 
9.501 Two-Piece Skirt rents. 
9477 - A Overalls, 9483 Three - Piece 
sizep 10 and 18 Skirt. 24 to .34 
.rears. Price 10 waist. I’riee 15 
cents. cents. 
is less risk, tind there are times Avheii it 
might be helpful to can in this Avay, 
Avhen the top of the stove is crowded, 
using the o\'en as an annex. Otherwise 
our preference is for the Avater-seal pro¬ 
cess on top of the stove or the steam 
outfit. Miss Parloa expressed ht'r pref¬ 
erence for oven canning at a time Avhen 
many women .still cooked their fruit in 
open preserving kettles, bottling after¬ 
wards. 
Seen in New York Shops 
Pottery caster cup.9 are made to pre¬ 
vent furniture from scratcliing polished 
floors. They cost 5 to 10 cents each. 
A potato slicer for making potato chips 
costs -SO cents. 
Mayonnaise mixers cost ,$1.2.'4 to $1.50 
and simplify the mixing greatly, as they 
are arranged to permit the oil to be 
added drop b.v drop. 
Aluminum egg poachers cost ,$T.05. 
and enable one to poach the eggs Avith- 
out an.v ri.sk of breaking. 
A soldier’s locket, to I'old identifica¬ 
tion tag and pm'trait, costs $3,75 in 
silver, ,$4.25 gold filled, and .$.30 in solid 
gold. 
An array officer’s khaki portfolio costs 
$2.75; money belt, $1.50. 
An excellent pocket filter for army 
E W-YO R K E R 
use, said to be safe and efficient, costs 
$1. and is a valuable precaution Avheu 
on active service. A gOA'erument can¬ 
teen of aluminum costs $4.50. 
Sheepskin-lined A’ests, sleeveless. Avere 
.seen for $7.50; the .same Avith tan leather 
sleeves. $12.50; sheep-lined short coats 
from $13.50 up. F. S. Army SAveaters 
are .$S; coat style, $8.50; flannel sleep¬ 
ing suits. $3.50 and ,$4. 
Military AA’rist AA'atches of excellent 
gjaide cost from ,$9 to .$25, and there ai’e 
cheaper ones that giA’e s.ntisfaction. The 
most serviceable have unbreakable glass, 
radium dial, and a stra]) of craA'enetted 
khaki. Avhich is more satisfactory than 
leather Avhen fre<iuently Avet. 
Utilizing the Left-overs 
Herbert IIooA’er, our food OA'crseer at 
Washington, has asked every honscAvife 
to do her bit in aiding him in the “Na- 
tion-Avide” food campaign by practicing 
economy in her oAvn kitchen, and there is 
no better Avay to begin than by the ju¬ 
dicious use of the left-overs. It is sur¬ 
prising hoAA' much can be done with a lit¬ 
tle cold cooked meat, fish, or even vege¬ 
tables and cereals. If there has been a 
roast of beef, lamb or veal, or perhaps 
a fricassee of hcicken, one day a sec¬ 
ond dinner dish, and perhaps a luncheon 
one, too, can he made from the remainder. 
Not a higgledy-i)iggledy Avarmed-up one 
that everybody detests, but a dish at- 
tractA-e, tasty aiid quite as substantial 
as the first. Take a fcAV slices of any 
cold roast meat, cut and trim them 
CA-enly, tlien mix a Avell-sea.soned bread 
stufling, moisten it aa’cH Avith gravy, 
stock or l)ntter and hot Avater. I*ut a 
spoonful on e.ach slice of meat, fold into 
rolls, and fasten Avith Avooden tooth-|)lcks 
or little skeAA'ers. I^ay these in a aa'cII- 
oiled baking dish, add more of the graA'y. 
cover and set in a moderate oven until 
heated through. I’lace them on a hot 
platter, add a spoonful of graA’y and a 
sprig of parsley to each and. serA-e at 
once. 
If the roast has been used too 
closely for slices cut Avh.atever there 
is left of it into cubes, remove 
all of the gristle and most of 
the fat. Put into a .saucepan half a 
can of tomatoes, a tablespoon of minced 
onion and a little finely-chopped i)arsley. 
season Avith salt and pepper and cook 
until smooth. Rub a spoonful of flour 
in one of butter and add to the mixture 
and cook for a moment or tAvo longer, 
then add the meat and reheat, but do 
not alloAv it to boil. This can be .served 
over .sqtiares of buttered toast or molded 
rice or hominy. 
Another Avay of utilizing these bits of 
meat is to put them in a baking dish 
Avith the toniatoe.s. add seasoning and 
cover the top Avith Avell-cooked rice or a 
rich biscuit crust and bake in a rather 
(piick oA’en. Or put it in the baking dish 
Avith alternating layers of cooked maca¬ 
roni. pour over plenty of stock, gravy 
or more of the tomatoes, or some of each, 
in fact. Avhatever you have left that 
Avill moisten it Avell. and bake until the 
top is broAvned. 
Still another is made by putting tAvo 
tablespoons of butter or butter and drip¬ 
pings into the saucepan Avith tAvo of flour 
and Avhen smooth add tAvq cui)fuls of 
stock, strained tonuitoi's or Avater. I.et 
it boil up once, then a<ld three or four 
cupfuls of meat cut rather fine, let sim¬ 
mer 30 minutes. Sea.son Avell, and if 
stock or Avater is used add a little lemon 
juice or cider. Il.-ive ready four hard- 
boiled eggs and tAvice as many toast 
points. Put the meat in the center of 
the .serving dish and arrange the toast 
alternatingly Avith slices of eggs round it. 
A plain little luncheon dish is made by 
cooking one small onion and a green pep- 
I)er, finely chopped. Avith a tablespoon of 
butter until it begins to broAvn. then add 
tAvo cupfuls of choiq)ed meat and cook 
10 minutes. Boil half a cu]) of rice in 
one of Avater five minutes and add to the 
meat. and. if you like, one-half can of 
tomatoes and a cup of Avater; simmer 
until the rice is sAA'ollen and tender. 
When one has a very little cold boiled 
ham oil hand put it through the meat 
choiiper. season it and put a spoonful in 
the bottom of Avell-oiled individual molds; 
little earthen custard cups Avill do very 
nicely. Add a spoonful of cream or Avhite 
sauce and heat in the oven. .lust before 
■ September, 1, IPtT 
. serving drop a raw egg in each and 
return to the oven till they are set. 
A rice-meat loaf is a bit unusual, 
though none the less delicious. Put 
scraps of meat, chicken or veal through 
the food chopper, then into the frying- 
pan with plenty of gravy, add a little 
minced onion and season Avith salt and 
pepper. Simmer until heated through, 
then thicken Avitli a .spoonful of flour 
mixetl smooth in one of butter. Cook 
one small cup of Avell-AA'a.shod rice with 
one small onion and one green pepper, 
chopped A'ery fine, and one teaspoon of 
salt, until the rice is tender and dry. 
Butter an ohlong mold and line it Avith 
the rice, packing it firmly; in the center 
put the meat, cover this Avith more of the 
rice and set in a pan of boiling Avater in 
the OA’en half an hour; turn out on a 
hot platter and serve as it is, or Avith a 
tomato sauce round it. 
Timbales, croquettes and rissoles arc. 
of course, some of the best AA-ays of using 
up scraps of meat or fi.s^j. For meat tim¬ 
bales chop the meat very fine. Melt tAvo 
tablespoons of butter, add tAvo of fine 
stale bi-ead crumbs, and two 
cupfuls of milk and cook fiA^e minutes, 
stirring constantly; then add one cupful 
of the meat, a little minced parsley, a few 
drops of onion juice, salt and pepi>er 
and tAA’O eggs slightly beaten. Turn into 
buttered indiA’idual molds, leaving them 
about tAvo-third.s full. Set them in a 
pan of boiling Avater, cover the tops Avith 
oiled paper and bake 20 minutes. Turn 
out and .serve Avith gravy or any good 
meat sauce. 
For fish timbales pick up any cold 
cooked white fi.sh and add to each cupful 
one cup of milk, one AAmll-beaten egg 
and one tablespoon of fine cracker crumbs, 
season Avitli salt, paprika and lemon 
jui(*e. Turn into buttered molds, .stand 
in hot Avater and bake the same as meat 
timbales. Canned salmon can be used in 
this Avay Avhen there is no Avhite fish at 
hand. 
Rissoles can be made from any finely- 
chopped meat. Season it avcII, moisten 
Avith broAvn sauce and form into balks, 
roll each in flour or .sifted cracker crumbs 
and fry in a Avire basket, tAvo at a time, 
in deep fat. Croquettes are ahvays nice 
Avhen carefully made. For either fish or 
meat add one cup of stiff Avhite sauce to 
0 !ie and one-half cups of chopped meat. 
Spread out on a platter to cool, then 
mold into any shape you like, roll in fine 
bi’cad crumbs, dip in beaten egg yolk 
and crumb again and let them stand fin- 
an hour to dry; cook the same as ris¬ 
soles. 
Cold meats and fish can also be made 
into delightful salads. When there i.-^ 
only a cupful of meat combine it Avith 
cold boiled rice, potatoes or celery. For 
an excellent fish salad flake the fish 
rather fine, then mix one cup of the fi.sh 
Avith one of rice or chopped celery, ar- 
r.iuge it in a .salad boAvl. sprinkle Avell 
Avith a gO(xl French dressing and set 
on ice, Avhen ready to serve cover with 
cream or mayonnaise dressing and sprin¬ 
kle a little finely-minced parsley and a 
si)eck of paprika over the top and finish 
the edge of the dish with crisp lettuce 
hearts. 
Cold cooked A’egetables are excellent 
foo<ls to make over. They, too, can be 
utilized into delicious timbales and civt- 
quettes. and Avhen one has a little of 
several kinds they can be combined into 
attractiA-e salads. Take, for instance, a 
foAv cold boiled potatoes, two or three 
carrots and a small di.sh of peas. Cut 
the potatoes into even cubes, slice the 
carrots thinly and moi.sten all Avith 
French dressing. Pile the potatoes in 
the center of your salad dish, then ar- 
i-ange the carrots around them and add 
a circle of the peas next to the can-ots 
and fringe the edge of the dish Avith 
parsley. 
Even a bit of left-over cereal can al- 
Avays be utilized. Tavo or three table- 
blespoons of AA-ell-cooked oatmeal added 
to the soup a half hour before strain¬ 
ing makes it smooth and more uutritiou.s. 
.\lmost any mush is nice fried. Pack 
Avhat is left from breakfast into a greased 
mold, a small square baking tin or a 
pound size baking-powder can while still 
Avarm. When cold remoA'e. slice, dip in 
beaten egg and fry a golden brown. Hom¬ 
iny is specially nice this Avay and takes 
the place of French friend potatoes ad¬ 
mirably. ROSAMOND LAMPMAN. 
