of Spanish onion on each eggplant slice, and bake until brown. Planked Chicken add one-half cupful of cream, the oysters, and sautéd mushrooms. When the oysters are thoroughly heated, season more if necessary and serve. Spiced Orange Marmalade NEW YEAR'S DAY BREAKFAST Sliced oranges Two oranges, two lemons, squeeze out the juice and chop the rind of both; measure rind and juice, and take five times as much water. Let stand overnight. In the morning put on stove, boil ten minutes, let stand until next morning, measure, add an equal quantity of sugar, and boil one hour or until it thickens, then add a pinch of cinnamon and clove, and seal as usual. Uncooked cereal Shirred eggs with little sausages Toast Coffee Select young broilers. One pair should fill a large-sized plank. Dress and split for broiling. Fasten them securely in place on the plank, arranging directly under each bird a small mound of savory dressing. Brush with melted butter, and cook slowly under the broiler of a gas-oven, with the burners turned low after the first ten minutes. Baste with one-fourth cup of melted butter, to which one-half teaspoonful of summer savory and a pinch of celery salt has been added. Garnish the plank with potato croquettes and asparagus tips. Tomato and Sardine Relish NEW YEAR'S DINNER Consommé Julienne Stuffed olives Bread sticks Oyster and mushroom patties Roast capon, chestnut stuffing Sweet potato croquettes Stewed celery in cream Salad of white grapes Lettuce and cream cheese with French dressing Toasted crackers Orange ice-cream in glasses with a spoonful red bar-le-duc over it Small cakes Fruit Coffee SUPPER Cream of rice soup Over Place on individual plates two or three small lettuceleaves; on these place two slices tomato, and on the tomato two boned and skinned sardines. all pour French dressing to which has been added chopped onion. This makes a good appetizer to serve as a first course. Oyster and Mushroom Patties The cases holding the following mixture may be made of puff-paste or from thick slices of bread, the center hollowed out, and the cases then fried in deep fat or brushed over with melted butter, and baked. Oyster and Mushroom Filling Scald one pint of oysters in their own liquor until the edges curl. Drain and strain liquor through a fine sieve. Wash and peel one-fourth pound of fresh mushrooms; put stems and skins on to cook with one cupful of cold water, and cook until reduced to one-half cupful. Sauté in two tablespoonfuls of butter the mushroom caps, which have been cut in strips. Melt four tablespoonfuls of butter, add four tablespoonfuls of flour, one-half teaspoonful of salt, onefourth teaspoonful of paprika, one-eighth teaspoonful of white pepper, and pour on gradually the one cupful of oyster liquor and one-half cupful of mushroom liquor. Cook until thickened, stirring all the time, Cocoa Savory Rice A very delicious luncheon dish may be prepared by boiling one cupful of rice in salted water for twenty-five minutes. Grind together in a meat-machine four slices of bacon, one green pepper, one onion, and cook together in a pan until brown. Drain rice and add to mixture, together with one-half cupful of tomato sauce and salt and pepper to taste. Bake in a hot oven for fifteen minutes and serve at once. Salt Codfish and Cheese Put one and one-half pounds of shredded salt codfish into a quart of boiling water for five minutes, drain on a sieve, and press out the water. Heat two tablespoonfuls of butter in a saucepan, add two tablespoonfuls of flour, stir well while heating for a moment, pour in one cupful of hot milk, mix well until it comes to a boil. Add codfish, season with a little cayenne pepper and grated nutmeg, mix well, and let cook five minutes longer. Pour into baking-dish, dredge two tablespoonfuls of grated cheese, divide one tablespoonful of butter into small pieces on top, set in oven ten minutes, remove and serve. Nut Tapioca Soak two-thirds of a cupful of tapioca overnight in three cupfuls of water; in the morning add one cupful of brown sugar, one teaspoonful of salt, and twothirds of a cupful of hickory nut-meats, cold, with whipped or plain cream. Swedish Rye Bread Add to one quart of hot milk or water, one tablespoonful of salt and one scant cup of sugar. When lukewarm, moisten a yeast-cake in a little of the warm mixture, and add to the whole. Stir in one quart of white flour and one quart of rye flour, and when well mixed place in a warm room, cover, and let rise for about two hours or a little more. It should rise to twice its bulk. Add another scant cup of sugar with one quart each of rye and white flour. Knead thoroughly, cover, and let rise again. When very light, in about three hours, knead into seven or eight small loaves. Place in pans, and let rise till double in bulk. Bake in a moderate oven one hour. If kneaded by hand this bread will be a little harder to make than white bread, but if a bread-mixer is used the difference is not noticed. The bread will remain fresh and moist for a week. Stuffed Spanish Onions quantity to suit taste. Mash together thoroughly with wooden masher--a little milk or cream may be added. Butter a bak ngdish, sprinkle sides and bottom with breadcrumbs, and fill dish with the mixture. Round top in a mound and sprinkle a few breadcrumbs on top. Bake for about twenty minutes. Dandelion and Mint Salad The dandelion leaves should be very young, and the flowers may also be used just after they have blossomed out, as then they are tender and deliciously flavored. Arrange the dandelion leaves on serving plates and sprinkle with finely chopped mint. Pull the flowers to pieces and scatter over the leaves. Serve very cold with French dressing. For this a famous chef "IRONING DAY" BREAKFAST Stewed apricots and prunes Creamed dried beef Graham muffins DINNER Coffee Vegetable soup en casserole Cold roast turkey, cranberry-jelly Stuffed baked potatoes Brussels sprouts Romaine and grapefruit salad Cake Coffee SUPPER Spanish omelet Peel six Spanish onions, removing some of the outer layers if necessary in order to make them of uniform size; then with a sharp knife remove carefully the center of each onion and chop it rather fine, together with a green pepper from which seeds and membranes have been removed. Add salt and one tablespoonful of butter melted. Fill the onion shells with the mixture, making a nicely rounded top, and sprinkle with paprika. Bake in a casserole in the oven, or cook in a double-cooker on top of the range for two hours. Potato and Cheese Puff Cook and mash at noon enough potatoes for both dinner and supper. Add to one quart of the potatoes two slightly beaten per, celery salt, or paprika, and Cocoa uses the following recipe: Baked Eggs, "Au Bonne Use one-half of a ten-cent can of mock-turtle soup. One cupful of powdered bread-crumbs, five or six eggs, and plenty of butter. Melt a tablespoonful of butter in a wide, shallow pie-plate or baking-dish. Sift in two-thirds of the crumbs. Melt the soup with a very little boiling water, and pour carefully over the crumbs. Set the dish in the oven. When bubbling hot, break in the eggs carefully, dust over with the remaining crumbs, dot generously with bits of butter, and put back in oven until eggs are "set." This is easily made, and is a delicious and "Frenchy-tasting" substitute for a meat course, and will often be repeated, if once tried. Don't cook the eggs too hard. T HE latest improvement in fireless cookery apparatus is the FIRELESS GAS-RANGE, in which the oven is so built as to retain its heat for some time after the gas has been turned off. One of this type, the Eco Thermal, has been thoroughly tested in the Institute laboratory during the past month. In this range, the top burners consume practically the same amount of gas as in the ordinary gas-stove, but the oven burners require appreciably less gas, and cooking is done at a much lower temperature. In one case a whole dinner was cooked for three hours with the heat turned off. It required one half-hour to heat the oven to a temperature of 300° Fahrenheit. The dinner consisted of casserole of veal, baked onions, baked winter squash, candied sweet potatoes, and oatmeal pudding. The casserole was prepared as usual. The vegetables, after scalding, were drained, placed in baking-dishes, and sprinkled with salt. The onions and squash were cooked in the same dish. There was no hint of onion flavor in the squash, even to a palate peculiarly sensitive to onion flavor. And the reasons are: first, that there is practically no circulation in the oven, and second, that, while cooking takes place at a temperature high enough to soften the fibers, it is just below the point where the strong flavoring-oils volatilize and mingle their odors and flavors. The problem of quick baking in this range is solved by the combined use of the insulated oven and the broiling-oven just below it. Muffins for breakfast, for instance, can be mixed and baked as quickly as in the ordinary oven. Just before starting to mix the batter, light the oven burners. When ready, place the muffins in the upper oven for fifteen or twenty minutes, when they will be raised and "set." Two minutes on the lowest shelf of the under oven will complete the browning. The gas may then be turned off and the muffins left to gather still more of a brown crust. When thus treated, they proved to be crisp, delicious, By that have been approved during the month. The tests will be as exhaustive as before; the results should enable every housekeeper to keep up to date with regard to mechanical helps. We shall be glad to have our attention called to any new device. Address the Director in care of Good Housekeeping Magazine, 119 West 40th St., New York and cooked with less gas than would have been used even in a portable oven on the top burners. "How much can I save by installing a 'fireless' gas-range?" This is a question asked the Institute not once but numberless times. The answer is bound to depend very largely upon the person using the range. For every improvement in household methods and machinery, the housekeeper herself must pay the penalty of supplying increased intelligence and efficiency in the use of the new tools. It will be just as easy to waste gas with a "fireless" gas-range as with an ordinary type. "Matches-and gaslighters are cheaper than gas." And if they are freely used, and every burner turned off when not actually in use, gas bills unquestionably will be lowered. Moreover there are notable possibilities for saving gas with the Eco Thermal range, because not only does the oven retain heat for from three to four hours after the gas is turned off, but the oven burners themselves consume only 30 cubic feet of gas per hour, while the average consumption for ordinary gas-ovens is from 40 to 50 cubic feet. Thus if the oven is consistently used instead of the top burners, and if the latter are lighted only so long as required and not one second longer, there can be a distinct saving of gas. But on the contrary, it is quite possible for a careful user of the ordinary type of gasrange to accomplish more saving in gas than a careless user of the "fireless" gas-range and, be it understood, through no fault of the latter apparatus. Coffee percolators in china are at last being made. Will a fireless cook-stove save time and money? A FIRELESS COOKSTOVE will save a goodly sum if gas be the fuel used. With careful management it will result in some saving, though not so much, when coal is used for fuel, because the range need not be "rushed." The food must be as carefully prepared for the cooker as for the range, so the saving in actual labor is not so marked as the fact that this can practically all be accomplished at one time during the morning hours, for instance. Some housekeepers have written to the Institute of their disappointment because food could not be kept hot for twelve to fourteen hours in their cookers. Fireless cookers which are to be used with radiators as an oven are now equipped with some provision for the escape of an excess of steam which otherwise might cause an explosion or a serious burn when lifting the lid. Partly for this reason, fireless cook-stoves now retain a serv*ing temperature (from 145° to 157° Fahrenheit) for eight hours, and that only when the compartment is practically filled. Tests in the Institute have established some helpful facts for the users of fireless cook-stoves. The oven of a fireless cookstove is hot enough for baking for three hours if soapstone heaters are used. If metal heaters are used, the oven is hot enough for baking only one and one-half hours. But the metal radiators heat more quickly, requiring less gas than the soapstone, so it is economy to use both kinds. Much of the quick baking required may be done with saving by the metal radiators, reserving The earthenware urn holds a perforated aluminum cylinder. In the lower end of this is fitted tightly an air-float. The tea is placed in the cylinder, directly above the float. An aluminum cup which has An alcohol-stove is an invaluable device, particularly for emergency use. It is made in cylindrical form, with a framework for supporting utensils which is adjustable to the height of any person the soapstone ones for the foods requiring longer, slower cooking. Within these limitations a fireless cooker is a very efficient apparatus, and can be made a very willing servant. You can use practically any recipe in a fireless cooker, once you become familiar with its working. The radiators may be tested with bits of thick white paper; when these turn a light brown, the radiator is hot enough for baking; when they char slightly, the radiator is hot enough for roasting. Another test evolved in the Institute uses a time basis. Fifteen minutes over a gas-burner (not the largest one) is approximately enough for baking, and twenty minutes over the same sized burner is sufficient for roasting. The solidified alcohol used by these stoves comes in air-tight cans and is one of the safest and most efficient fuels for the traveler one small hole in the bottom and numerous large perforations around the upper edge is then fitted into the cylinder. Freshly boiled water is poured into the cup, whence it rushes into the cylinder through the large perforations. After all the water is poured through, the cup is still full. A cap is then quickly fitted on, and very gradully the water leaks through the tiny hole in the bottom of the cup. And it is when the cup is entirely empty that the air-float forces the whole cylinder upward and out of the liquid, as may be seen in the illustration. This Tea Bob Teapot makes tea just as you like When using a radiator for stewing, bring the contents of the kettle to a boil, then place on the radiator while heating, and when it boils again, all is ready to go into the cooker. Finally, do not use any radiators in cooking cereals. Flavor and consistency both are much better when the cereals are slowly cooked in the hot water. Anyone can make good tea in the London TEA BOB TEAPOT. It is made in Brown Betty ware, and its special feature is the fact that just as soon as the tea is infused, the grounds are "bobbed" up out of the liquid. Thus, no matter how long a cook leaves the teapot on the "back of the stove," the tea remains as strong as-but no stronger than-when first brewed, and with practically no tannin present. If ironing is to be done under comfortable and efficient conditions, the board itself must be firm and rigid, it must be well padded, and it must be of convenient height. A board otherwise well made may be spoiled for the highest efficiency by a poor shape. Page's COMBINATION IRONING-BOARD has proved one of the strongest and most convenient ironing-boards tested in the Institute. It is large enough to use for all save the largest household pieces. The device is equipped with three boards, any one of them instantly available for use. The two smaller boards are intended for sleeves, ruffles, etc., that, on a large board, are difficult to manage without crumpling surfaces already smoothed. The board is valuable for the sewing-room, as the smallest board is adapted to pressing seams of new garments. Embroideries can be ironed so that their patterns stand out in satiny clearness, because the boards are padded with felt. White covers are Successful ironing depends not a little upon efficient equip ment. Page's Combination Ironing Board, especially adapted to all save the very largest household pieces, and the Garland Electric Iron with its safe and convenient switch, simplify the work of ironing day snap switch, because that is more con- In selecting an iron, housekeepers have a tendency to select one weighing five pounds or even less, rather than the heavier iron. They forget that the electric iron does not have to be continually lifted; it is just as easy to push 61⁄2 pounds as 5 pounds; the work can be accomplished in from 23 to 11⁄2 the time with the heavy iron, and finally, it costs practically the same to heat the heavy and the light models. Most irons are now made in two or more weights, so that it is possible to secure either. Where only one can be purchased, choose the heavy as soon as the plug is pulled out. beverage is of average breakfast strength, and another five minutes would produce the black after-dinner coffee. |