Jasper County Democrat, Volume 4, Number 43, Rensselaer, Jasper County, 1 February 1902 — THE HOUSEHOLD. [ARTICLE+ILLUSTRATION]

THE HOUSEHOLD.

A Wlae Hotuekeeper and the Left Ovrr»—A Co»y. Corner—An Excellent Savory Diph. Eternal vigilance Is the price the housekeeper has to pay for the satisfaction of having a smoothly running establishment, and to keep the table up to a uniformly high standard she Is called upon to exercise many virtues. She must have foresight and judgment, and she must know exactly to what extent she may temper a prudent economy with a bit of justifiable extravagance now and then. She must set forth her table generously, but never wastefully, and if she wisely mingles a little imagination with her sensible choice and arrangement of the daily food her family will rise up with enthusiasm and call her blessed. There can be no half way measures about the family meals. The cookery books that tell such cheerful tales of manufacturing all manner of Impress' ive dishes out of odds and ends are dealing largely in fairy stories. The foundation of every dinner must consist of fresh meat carefully cooked and accompanied by enough vegetables to give a healthful variety to the regimen. There Is, however, a legitimate use for the broken bits of yesterday’s fish, fowl, meat or certain vegetables, and the housewife will find it to her advantage to study up the proper methods of preparing them. These savory morsels may be minced, artistically seasoned and made into fritters or croquettes or linked and served in little baking dishes. By such ingenuities the meal may be lifted from the monotonous commonplace into which the dally Tare Is. always In danger of falling, and savory little morsels may be saved from waste. It is a good plan to have these preparations served separately and immediately after the soup. Suppose the dinner for today is to consist of a plain soup, roast mutton, two vegetables and a sweet of some sort. There may be in the icebox some stewed tomatoes remaining from yesterday. If these are highly seasoned and put in the little earthenware baking dishes, one for each person, with alternate layers of bread crumbs and dots of butter, a very appetizing entree will result. The tomatoes should come from the oven attractively browned and should be sent to the table absolutely hot. The soup may be scalloped and served in the same way. Squares of bread that have been lightly fried and hollowed out in the center may hold a mince of meat and vegetables. Bits of fish, meat, poultry and game may all be utilized as entrees, and most of them are the better for a warming over. They may be served as croquettes, formed in little circles, dipped in yolk of egg and bread crumbs and delicately fried or scalloped. In any case they must be skillfully seasoned with pepper, salt and savory herbs, and the addition of a few drops of lemon juice or a dash of onion will not come amiss. Philadelphia North American. A Coay Corner. The cozy corner here pictured would .be a delightful addition to either a sitting room, a library or a deu. Thp boxlike seat could be utilized as storage room where closet accommodation was limited. It could be built short or. long, according to the size of the room, and if built separately it need not be a fixture in any particular room. The

narrowest part of the lounge here shown is three feet wide, and its wid est parts, the two ends, measure about five feet. Tire back of kbe lounge, as well as the seat, should be well padded and covered with denim or other material, and a number of downy sofa pillows should be placed about. The woodwork back of the lounge should be built higher at one end than at the other and the elevation fitted up as a bookcase or as a holder of bric-a-brac or pictures or lor the Lteloved pipe and tobacco.—Emma Lewis in American Queen. • • An Excellent Savory Dish. Such dishes as beef or veal olives are attractive and palatable. SuSclent meat for them may be purchased for a single meal. In fact, this Is true of all stews, but broils and roasts are not good when small. Beef olives are strips of thin round steak with a smah piece of suet or bacon rolled and tied within. They are first browned In a little suet and then stewed slowly until tender—about one hour—ln a brown sauce made by adding two tablespoonfuls of flour to the fat in which they were browned. After mixing add n pint of hot water and n seasoning of onion, bay leaf, salt and pepper.—Ladies’ Home Journal. Go to MnrkeM. To purchase food economically one must go to the market and the grocers and not order by the driver or by telephone. What to Eat says that the latter method of marketing, while saving time, involves an expense of 60 per cent for food, for which there U no kunpensation in quality.

COMFORTABLE AND CONVENIENT.