Part 8

In order to preserve weathered oak furniture and keep it fresh, rub it with floor wax, Johnston's or some other wax for hard floors. Do this once or twice a year.

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Instead of throwing away the flour left after rolling meat for frying, save it and use again for similar purpose.

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Cut a groove around the handle of the broom about three inches from the end. Make a cap with a draw string of some dark soft material and fasten this over the end of the broom. Then when the end of the broom rests against the wall there will be no marred places on the walls. This idea is especially good where one has white walls.

J. R. W.

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There is nothing that equals the boiled icing, and by boiling the sugar and water without stirring until it spins threads when run off a spoon or fork, then turning this syrup on the whites of the eggs, which have been whipped dry, then beaten until cold, one will have a delicious covering.

Menu for Church Supper

Given in May, but suitable for other months--about 200 covers.

Cold Tongue Creamed Potatoes Lobster Salad Rolls Jelly Coffee Pineapple Ice Cake

Cost of materials:

8 cans tongue @ $0.62½ $5.00 100 lbs. lobster @ .16 16.00 1½ doz. lettuce @ .90 1.35 Salad Dressing: 2 cans oil $1.80 2 qts. milk .16 Box mustard .30 1 qt. vinegar .07 2 doz. eggs .64 2.97 ½ bushel potatoes 400 rolls 3.34 4 lbs. coffee 1.52 2 qts. cream 1.20 1 can milk .60 6 eggs .16 3.48 20 glasses jelly donated.

Pineapple Ice, 4½ gal.: 12 cans pineapple 2.40 6 lemons .10 Sugar .65 ? Freezing 2.50 Dipping 1.00 6.65

Served only 150 1 box domino sugar $0.48 1 can milk for potatoes .60 2 lbs. flour .10 1 lb. crackers (scant) .13 Parsley .10 5 lbs. print butter 2.10 1½ lbs. tub butter .52 Ice .15 Help 7.00 22 loaves cake (2 left), donated. Laundry 3.00 Express .25 Soap, etc. .20 ---- 14.63 ------ $53.42

Recipe for Pineapple Ice

12 cans of grated pineapple 6 quarts of water 6 quarts of sugar 6 lemons

Boil the water and sugar fifteen minutes, add the pineapple, let boil five minutes; when cold strain, add lemon juice and freeze as usual.

B. N. W.

Goin' to School

By Laura R. Talbot

At a progressive porch party the young women sharpened their wits with the following:

I

ALPHABET

"If an alphabetical servility must still be urged." --_Milton._

1. A river in Scotland. 2. A printer's measure. 3. Owned by the Chinaman.

_Answers_

1. D (Dee). 2. M (em). 3. Q (queue).

II

GEOGRAPHY

"In despite o' geography." --_Butler._

FIND THE ISLANDS

1. Eat a ---- when you are hungry. 2. The cat caught my ----. 3. Jack had a ---- pony given him.

_Answers_

1. Sandwich. 2. Canary. 3. Shetland.

III

GRAMMAR

"Who climbs the grammar tree distinctly knows Where noun and verb and participle grows." --_Dryden._

1. What the convicted prisoner receives. 2. What does the cat have? 3. Four-sevenths of a flower is what part of speech?

_Answers_

1. Sentence. 2. Clause (claws). 3. Verb-ena.

IV

PHYSIOLOGY

"For of the soule the bodie forme doth take; For soule is forme, and doth the bodie make." --_Spenser._

1. What humorist is a vital organ? 2. What is sometimes found in a closet? 3. What did Adam lose?

_Answers_

1. Heart (Harte). 2. Skeleton. 3. Rib.

The "scholars" were now dismissed for fifteen minutes' recess, while EDUCATOR CRACKERS were served. An old-fashioned hand bell called them to order.

V

ARITHMETIC

"This endless addition of numbers." --_Locke._

1. Think of a number, Double it, Add ten, Divide by two, Add five, Multiply by four, Subtract forty, Divide by number first thought of, Add nineteen, And what do you have? 2. Not round and part of a plant. 3. Subtract nine from six.

_Answers_

1. Twenty-three. 2. Square root. 3. S SIX IX ---- S

VI

HISTORY

"For aught that I could ever read, Could ever hear by tale or history." --_Shakespeare._

1. What fruit do we always find in history? 2. What fowls are associated with the Pilgrim Fathers? 3. What happened to America in 1492?

_Answers_

1. Dates. 2. Plymouth Rocks. 3. Discovered.

VII

CURRENT EVENTS

"For 'tis a chronicle of day by day." --_Shakespeare._

1. What large gun is often heard in Washington? 2. What kitchen divinity has been declared a fraud? 3. What European ruler was interested in "The Congo"?

_Answers_

1. Cannon (Joseph G.). 2. Cook (Dr. Frederick.) 3. King Leopold.

Refreshments were next served in school lunch boxes. Candy, in boxes representing books, was given as prizes.

QUERIES AND ANSWERS

This department is for the benefit and free use of our subscribers. Questions relating to recipes, and those pertaining to culinary science and domestic economics in general, will be cheerfully answered by the editor. Communications for this department must reach us before the first of the month preceding that in which the answers are expected to appear. In letters requesting answers by mail, please enclose addressed and stamped envelope. For menus remit $1.00. Address queries to Janet M. Hill, editor BOSTON COOKING-SCHOOL MAGAZINE, 372 Boylston Street, Boston, Mass.

In answer to inquiry 1590 I send my recipe which I have used for years.

Blitz Kuchen

7 round tablespoonfuls butter 7 heaping teaspoonfuls sugar A heaping pint of flour Pinch of baking powder Pinch of salt 4 eggs Grated rind of 1 lemon ¼ pound chopped almonds 2 tablespoonfuls sugar Ground cinnamon to taste

Butter and sugar are stirred to a cream. Add eggs without beating same, lemon and salt; stir well, then add flour mixed with baking powder; mix well and spread very thin on buttered tins. Sprinkle before baking with the almonds and two tablespoonfuls sugar mixed with the cinnamon. Bake in moderately hot oven to a medium brown. Cut in diamond shapes immediately on taking from the oven and while on tins. Remove quickly from tins.

MRS. WM. WINTER

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Your correspondent, who presents Query No. 1590, in the April magazine, has the German incorrect in her question. The recipe called for is undoubtedly Blitz Kuchen or Quick Coffee Cake. I enclose my recipe, which makes a delicious cake.

Blitz Kuchen

½ a cup of butter 1 cup of sugar 2 teaspoonfuls of baking-powder 1½ cups of flour ½ a teaspoonful of salt 1 cup of milk 2 eggs 4 tablespoonfuls of crushed nuts

Sift sugar, baking powder, flour and salt into bowl. Add butter, and work into dry ingredients as in making pie crust. Beat eggs and add with milk. Add enough more flour to make a rather stiff batter. Spread about one-half inch deep in buttered pans. Sprinkle top with granulated sugar and nuts. Bake about one-half hour in moderate oven.

ANNE C. RANKIN, _Supt. Dom. Science Wausau Pub. Schools_.

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QUERY 1623.--"Recipe for a very rich Chocolate Ice Cream. A cream eaten lately, which we wish to duplicate, was almost as dark in color and as rich as a chocolate sauce or chocolate frosting."

Rich, Dark-Colored Chocolate Ice Cream

Melt six ounces of chocolate over hot water (in a double boiler), add one cup of sugar and half a cup of boiling water and stir and cook directly over the fire until smooth and boiling. Scald three cups of milk; stir into the milk two tablespoonfuls of flour smoothed with milk to pour; stir until the milk thickens, then add the chocolate mixture; cover and let cook fifteen minutes. Beat the yolks of three or four eggs; add half a teaspoonful of salt and one-fourth a cup of sugar; beat again and stir into the hot mixture; stir until the egg is cooked a little; add one cup of rich cream and strain into the can of the freezer. When cold add one tablespoonful and a half of vanilla extract and freeze as usual.

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QUERY 1624.--"Please publish a Time Table for cooking different vegetables, and for cooking meats, both well and rare done. Under meats, include fowl, game and fish, well done."

Time Table for Cooking Vegetables

Asparagus 20 to 25 minutes Beans, String or Shell 1 to 3 hours Beets, new 1 to 2 hours Beets, old 4 to 6 hours Beet Greens 1 hour or longer Brussels Sprouts 15 to 20 minutes Cabbage 30 to 80 minutes Carrots 1 hour or longer Cauliflower 20 to 30 minutes Celery 2 hours or longer Corn 5 to 15 minutes (actual boiling) Macaroni 20 to 60 minutes Onions 45 minutes to 2 hours Oyster Plant 45 to 60 minutes Parsnips 30 to 45 minutes Peas about 20 minutes Potatoes, white 20 to 30 minutes Potatoes, sweet 15 to 25 minutes Rice 20 to 30 minutes Squash 20 to 30 minutes Spinach 15 to 20 minutes Tomatoes, stewed 15 to 20 minutes Turnips 30 to 45 minutes Coffee 3 to 5 minutes

Time Table for Baking Meat and Fish

Beef, ribs or loin, rare, per pound 8 to 10 minutes Beef, ribs or loin, well done, per pound 12 to 16 minutes Beef, ribs, rolled, rare 12 to 15 minutes Beef, ribs, rolled, well done 15 to 18 minutes Beef, fillet, rare 20 to 30 minutes (hot oven) Beef, fillet, well done 1 hour Mutton, leg, rare, per pound 10 minutes Mutton, leg, well done, per pound 14 minutes Mutton, forequarter, stuffed, per pound 15 to 25 minutes Lamb, well done, per pound 15 to 20 minutes Veal, well done, per pound 18 to 22 minutes Pork, well done, per pound 20 minutes Venison, rare, per pound 10 minutes Chicken, per pound 15 to 20 minutes Turkey, 8 to 10 pounds 3 hours Goose, 8 to 10 pounds 2 hours or more Duck, domestic 1 hour or more Duck, wild 15 to 30 minutes (very hot oven) Grouse about 30 minutes Small Birds 15 to 20 minutes Pigeons, potted or en casserole 3 to 6 hours Ham 4 to 6 hours Fish, whole 45 minutes or longer Small Fish and Fillets about 20 minutes Baked Beans with Pork 6 to 8 hours

Time Table for Broiling Meat and Fish

Steak, 1 inch thick 4 to 10 minutes Steak, 1½ inches thick 8 to 15 minutes Lamb or Mutton Chops 6 to 10 minutes Spring Chicken 20 to 30 minutes Squabs 10 to 12 minutes Shad, Bluefish, etc. 15 to 30 minutes Slices of Fish 12 to 15 minutes Small Fish 5 to 12 minutes

Boiling Meat and Fish

Fresh Beef 4 to 6 hours Corned Beef, rib or flank 4 to 7 hours Corned Beef, fancy brisket 5 to 8 hours Corned Tongue 3 to 4 hours Leg or Shoulder of Mutton 3½ to 5 hours Leg or Shoulder of Lamb 2 to 3 hours Turkey, per pound 15 to 18 minutes Fowl, 4 to 5 pounds 2 to 4 hours Chicken, 3 pounds 1 to 1½ hours Ham 4 to 6 hours Lobster 25 to 30 minutes Codfish and Haddock, per pound 6 minutes Halibut, whole or thick piece, per pound 15 minutes Salmon, whole or thick piece 10 to 15 minutes Clams and Oysters 3 to 5 minutes

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QUERY 1625.--"Recipe for Tomato Aspic for salads and a well-seasoned Cream of Corn Soup."

Tomato (Aspic?) Jelly

Let two cups of canned tomato, a sprig of summer savory, sprig of parsley, a slice of onion, half a stalk of celery, and a piece of green or red pepper pod simmer together fifteen or twenty minutes, then strain the whole through a fine sieve; add one-fourth a two-ounce package of gelatine, softened in one-fourth a cup of cold water, and salt as needed, and turn into molds to harden.

Tomato Jelly, Macedoine Style, for Salad

1-1/2 cups of canned tomato 1 slice of onion 1/8 a clove of garlic 1/4 a pepper pod 1/2 a teaspoonful of salt 1/4 a "soup bag" 1/3 a package of gelatine 1/3 a cup of cold water 1/2 a cup of cooked string beans 3 olives 1 teaspoonful of capers 1 truffle Cooked yolks of 2 eggs

Let the first six ingredients simmer, together, about fifteen minutes, then add the gelatine that has been softened in the cold water; stir over ice water until the mixture begins to thicken, then add the beans and olives, cut in fine bits, the capers, the truffle or its equivalent in trimmings, chopped fine, the yolks sifted, or the equivalent of the yolks in chopped chicken tongue or ham. Mix thoroughly and turn into molds. Serve with lettuce and mayonnaise dressing.

Tomato Aspic

To a pint of rich and highly-flavored beef, chicken or veal broth add a cup of cooked tomatoes, with salt and pepper as needed, also one-third a package of gelatine softened in one-third a cup of cold water and the crushed shells and slightly beaten whites of two eggs; stir constantly over the fire till boiling; let boil three minutes; then draw to a cooler place to settle; skim and strain through a napkin wrung out of boiling water; turn into molds and let chill.

Good Flavored Cream of Corn Soup

A good flavored corn soup may be made of two parts milk flavored with a little onion and parsley, thickened with flour and one part corn purée; but a richer flavored soup results when chicken or veal broth is combined with the milk and a little cream, half to a whole cup to two quarts of soup is used.

Recipe for Cream of Corn Soup

Score the kernels in each row with a sharp knife and with the back of the knife press out all of the pulp. Melt three (level) tablespoonfuls of butter, in it cook two slices of onion and two branches of parsley until the onion is softened and yellowed; add three tablespoonfuls of flour, a dash of black pepper and half a teaspoonful of salt; stir and cook until frothy, then add three cups of milk and stir until boiling; add the corn pulp and let boil five minutes. Add more seasoning if needed. Vary by the use of broth or cream.

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QUERY 1626.--"Recipe for a very appetizing dish consisting of a poached egg set above a round of toast and another of ham with a yellow sauce over the whole. Also a recipe for Sponge Cake for Jelly Roll. One given in the magazine was a failure."

Eggs Benedict

Split and toast the required number of English muffins. Have ready poached eggs and some very thin rounds of broiled ham, one of each for each half muffin. Dip the edges of the toasted muffins in boiling, salted water, and spread lightly with butter; set a slice of hot ham above the toast and the poached egg above the ham and pour Hollandaise sauce over the whole.

Hollandaise Sauce

For six eggs, beat half a cup of butter to a cream, then beat in, one at a time, the yolks of four eggs, with a dash of salt and of pepper; add half a cup of boiling water and two tablespoonfuls of lemon juice and cook over hot water, stirring constantly until the mixture thickens.

Sponge Cake for Jelly Roll

We should be glad to know which recipe for sponge cake published in this magazine did not turn out successfully. We have given recipes for many grades of sponge cake, but all have been used by us repeatedly with good results. Any recipe for good sponge cake may be used for a jelly roll, but some formulas will give a dry and others a moist cake. The first of the following recipes is for a small, inexpensive cake.

Recipes for Sponge Cake for Jelly Roll

I

2 eggs 1 cup of sugar 1 cup of flour 1/4 a teaspoonful of salt 2½ level teaspoonfuls of baking powder 1 teaspoonful of vanilla extract 1/3 a cup of hot milk

Beat the eggs without separating the whites and yolks; beat in the sugar, fold in the flour, salt and baking powder, sifted together, then beat in the milk. Bake in a shallow pan. Turn upon a cloth, trim off the edges, spread with jelly and roll. The cake must be rolled while hot.

II

5 eggs 1 cup of sugar 1 cup of flour Grated rind of 1 lemon 2 tablespoonfuls of lemon juice _or_ 1 rounding teaspoonful of baking powder

Beat the whites and yolks separately, and gradually beat the sugar into the yolks; add the lemon juice and rind and fold in the whites and flour. By this recipe the cake is good only when the ingredients are put together properly. Beating and folding are the motions needed. One not understanding how to mix a _true_ sponge cake should omit the lemon juice and use the baking powder. The recipe for Swedish sponge cake, frequently given in these pages, makes a good cake for a jelly roll.

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QUERY 1627.--"Recipe for Currants, Bar-le-duc."

Bar-le-Duc Currants

The preserve known by the above caption can be made at home, but, as the process of removing the seeds from the currants is tedious, most people prefer buying to making this preserve. We have had good success with the following recipe: Take selected currants of large size, one by one, and with tiny embroidery scissors carefully cut the skin on one side, making a slit one-fourth an inch or less in length. Through this with a sharp needle remove the seeds, one at a time, to preserve the shape of the currant. Take the weight of the currants in strained honey, and when hot add the currants. Let simmer two or three minutes, then seal as jelly. If the juice of the currants liquefy the honey too much, carefully skim out the currants and reduce the syrup at a gentle simmer to the desired consistency, then replace the currants and store as above.

The above recipe gives a confection equal to that put up in France. The following recipe, which entails less work, gives a nice preserve.

Currants, Bar-le-Duc

Get the largest size currants, red or white, and stem them without breaking. To each pound allow three pounds of sugar. Take some ordinary currants and bruise them while warm until you have a pint of juice. Put half a cup of this into a porcelain kettle and add three pounds of sugar. Bring slowly to a boil and skim very carefully. After boiling five minutes drop in very carefully one pound of the large currants and let simmer four minutes. Take them out without breaking them, and boil the syrup down five minutes, or longer if not very thick; as the currants are sometimes less juicy than at others, a few minutes more will be needed at one time than another. When thick, skim well and strain through a hot cloth over the fruit. Put into little jelly glasses and when cold cover as in jelly making.

[Illustrated Advertisement]

Fresh from the Ocean To You

_The Finest Codfish You Ever Tasted_

Burnham & Morrill Fish Flakes will give a new meaning to "Codfish" in your home. This choice New England delicacy is entirely different from the dried, over-salted, "soak-over-night" kind and far superior to any Codfish you can buy even at the fish market.

=BURNHAM & MORRILL FISH FLAKES= =10c and 15c Sizes=

makes it possible for you to enjoy really fresh Codfish wherever you may live.

Our exclusive method of cooking, mildly salting and packing the fish the same day it is caught--absolutely without preservative of any sort--retains all the fine delicate flavor. The sanitary container, itself, bespeaks the high quality of the contents. The fish is wrapped in pure parchment and hermetically sealed, without solder or acid--it never comes in contact with the metal. Every housewife will be delighted to find how delicious

=Codfish Balls, Creamed Fish, Fish Hash, Fish Chowder, etc.=

can be made with Burnham & Morrill Fish Flakes.

Thousands of Grocers are selling Burnham & Morrill Fish Flakes today--if yours hasn't it in stock, he will be glad to get it for you. If you will just try Burnham & Morrill Fish Flakes once you will certainly agree with everyone that this is a simply perfect fish product. If your Grocer chances not to be supplied, in order that you may immediately try Burnham & Morrill Fish Flakes yourself, we will gladly mail you a regular 10c size on receipt of 10c from you. It costs us 18c to do this--postage alone being 11c. This shows our faith in our product.

=GOOD EATING= was written especially for us by Mrs. Janet Mackenzie Hill, the noted domestic scientist. It contains many new and original recipes and table hints, and is mailed =Free upon request.=

=BURNHAM & MORRILL COMPANY, Portland, Maine, U.S.A.= =Packers of the justly celebrated Paris Sugar Corn=

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QUERY 1628.--"Recipe for Preserving and Crystallizing Ginger Root."

Preserving Ginger Root