10
t THE HOUSEHOLD J
■ ♦ >♦♦♦•♦ ♦ ♦ ♦
THE DODGERS.
I wandered to the city, Tom,
And watched the folks awhile;
And, say, things I heard and saw
Just made mo want to smile.
Why, everybody's dodging, Tom:
It's dodge, dodge, everywhere.
Oh, such a funny lot of folks
They beat me I declare.
Of course they're dodging taxes, Tom-
The. wealthy folks, 1 mean—
The poor ones dodge the choo-chod
cars
That run by gasoline:
And John D. and some others, Tom,
Put in much time they say,
At dodging servers from the courts
Who hunt them Jay by day.
A lot of politicians, Tom
Have busy times of late
To dod.ve a public sentiment
That cryr, "Investigate!"
And several men are dodging, Tom
The stern demand "Resign."
It's dodge, dodge, dodge and dodge
dodge,—
Dodge all along the line.
CHARLES R. BARNES.
OKLAHOMA FARMER, WEDNESDAY, NOVEMBER 7, 1906.
From Everg Field
Better crops are certain with J. I.
C. planters. There is no doubt about
this— no uncertainty. Actual tests
in the field prove it.
The J. 1. C. Planter is unequal-
ed in accuracy of drop - and
"half the cr is in the drop." It
excells in covering qualities. It is
superior in compactness— nothing
complicated; no machine shop
needed for repairs. Steel parts
make breakages almost impossible.
J. I. C. Planters work right
and plant right in hard ground
or soft, even or uneven. Rear
shovels are carried on springs
independent of sweep and opening
shovels. They can be carried free
or locked down, and hs depressed
by the foot to cover in low places.
When shovels are locked
down the drawing of the
lever which lifts the
•%
e
main
sweep
COLD MEATS
Cold meats, in the opinion of many
people, may be made more agreeable,
when properly prepared, on its second
appearance on the table than on it-,
first, but of course much depends upon
the mode of dressing and serving.
The most common mistake made in
preparing left-over meats is in cook-
ing theme again, instead of merely ie-
warming. In the majority of recipes
hte reheating is done in a sauce, and
upon tUis depends the flavor and suc-
cess of the dish. When this is the
case the sauce should be made first
and the meat cooked in it only long
enough to be thoroughly heated and
seasoned. Where cream sauces are
ured it Is safer and oetter to put them
In a double boiler and then add the
meat.
The seasoning of recooked meats re-
Quires special skill, for# the law is by
no means fixed. Veal and chicken aro
the meats easiest to recook, beef comes
n«xt, while lamb and mutton more of-
ten retax the resources. They need
more palatable seasoning, and a little
acid, like chopped olive or pickle
adds to their flavor.
Where only a small portion of meat
is left over, the rice or potato border
enables it to be served and adds to its
appearance. Upon the appearance of
"leftovers" depends their success and
special atention should be paid to
their serving and garnishing.
When meat is served on toast with
or without eggs it should be chopped
very fine and the toast cut in even and
attractive shapes and sizes. A good
hash Is delicious, but It needs strict at-
tention to details. Meat and potatoes
chopped together and warmed through
do not constitute hash nor deserve the
name.
Baked Hash—Two cupfuls meat, two
cupfuls potatoes, one tablespoon but-
ter, two cupfuls stock, and seasoning
to taste. Melt the butter, add the
stock and, when heated, the meat and
potato well mixed. Season to taste and
stir occasionally until well heated.
Turn into a well greased baking dish
and bake thirty minutes in a moder-
ately quick oven.
Beef Spanish—Two cups of finely
chopped meat, two tablespoonfuls but-
ter, one small onion, one cupful toma-
tees, to tablespoonfuls flour, one cup-
ful stock, salt and pepper to taste.
Melt and brown the butter, add the
onion sliced and cook until delicately
browned. Add the flour and btjpwn
stirring constantly, then add the meat
Add the stock and tomatoes and cook
until thoroughly heated. Season and
serve on a hot dish with timbales of
rice. • %
Lamb Croquettes—Two cupfuls
finely chopped cooked Iamb, one
cupful boiled rice, one tablespoon-
ful chopped parsley two table-
spoonfuls flour, one cupful cream, one
tablespoonful butter, salt and pepper
standard also
unlocks and raises
the covering shovels
and the furrow
shovel.
C0TT0M
AND COHN
Getting the
biggest possible yield
from every field is partly a matter
of right implements, and partly a
matter of knowledge. The J. I. Case
catalogue will show you the right
implements, for besides fully
describing the exclusive features
of J. I. C. Planters, it tells all
about the J. 1. C. line— plows
and harrows, cultivators etc.
Vou should know about them
A postal will bring it. To sup-
plement our catalogue we have
had compiled for us one of the
most valuable volumes ever pre-
pared for the farmer.
Farmer's Encyclopedia FREE
146 pages, bound in cloth.
If you have not already received a copy
of this book you should send (or it at
once. Simply tell us what imple-
ments you need the coming
season, enclose ten cents for
packing and postage, with
the name and address of
your dealer. Address:
J. I. Case Plow Works
Dept. Racine, Wi .
to taste. Scald the cream. Rub the
1.utter and flour together until smooth
edd to the scalded cream and stir until
ii thickens. Mix the meat, rice, parsley
and seasoning together, adding one ta-
blespoonful lemon juice. Mix with the
thickened milk and cool. Shape into
croquettes, cover with egg and bread
crumbs and fry in hot fat.
Veal Souffle—Two cupfuls chopped
ccoked veal, two tablespoonfuls
butter, one cupful cream, one
tablespoonful chopped parsley, three •
eygs, one cupful milk, two table-
spoonfuls flour and seasoning to
taste. Melt the butter without brow-
ing add the flour stir until smooth
Add the cream and milk, stir until
thick. Add the veal to the suace ,and
when thoroughly heated add beaten
yolks of the eggs. Take from the lire
and cool. When ready to use, dry froth
and mix carefully with the meat and
svuee. Turn into a greased baking
dish "and bake for twenty minuses In a
liot oven. ,
Creamed Chicken—Two cupfuls
chopped cooked chicken, two ta-
blespoonfuls flour, one cupful
cream, one tablespoonful chopped
parsley, salt and pepper to taste. Melt
the butter, add the flour, stir until
smooth. Add the cream and one cup-
ful milk, «stir until it thickens, turn
into a double boiler and add the chick-
en. When thoroughly heated add the
yolk of the egg and the parsley. Mix
season and serve on toast.
CAULIFLOWER
This vegetable a few years ago was
a luxury: it is now cultivated by near-
ly al market gardeners, and is within
the means of all housekeepers. It is a
most delicious vegetable when proper-
ly cooked, and vile when improperly
cooked, which generally means when
overcooked.
Remove all the large green leaves
and the greater part of the stalk. Put
the head down In a pan of cold water
which contains to each quart a tea-
spoonful of salt and a teaspoonful of
vinegar. Let it soak In this water an
hour or more. This Is to draw out
worms, if any should be hidden in the
vegetable. When ready to cook the
cauliflower put it Into a large stewpan
stem end down, and cover generously
With boiling water. Add a tablespoon-
ful of salt and cook with the cover of
the saucepan partially off, boiling gen-
tly all the time. A large compact head
will require a full half hour, small
heads from twenty five minutes. If the
flowers are loose the heat penetrates
to all parts quickly. When compact a
little extra time should be allowed for
cooking, but the time must never ex-
ceed the half hour. The cauliflower be-
gins to deteriorate the moment it be-
gins to be overcooked. Overcooking
which is very emmon can be told by
the strong flavor and dark color. It
makes the vegetable not only unplea-
sant to the eye and palate, but indi-
. gestible also. If this vegetable must
be kept warm for any length of time,
cover the dish with a piece of cheese-
cloth. In hotels and resturants it is bet
ter to blanch it, chill with cold water,
and then heat in salted boiling water
when needed. *
FARIA PARLOA
REHEATING POTATOES
Cold boiled, steamed, or baked pota-
toes may all be utilized in savory
dishes. In reheating potatoes the fol-
lowing things must be kept in mind:
The potatoes must be well seasoned to
make them savory they must be heat-
ed to as high a temperature as possi-
ble without burning them, and they
must bo served very hot. The cold pot-
atoes may be sliced or be cut in small
pieces, seasoned with salt and pepper
and browned in a little savory drip-
pings, or seasoned as before and heat-
ed in the frying pan with butter or the
drippings. A little minced onion or
chives, or green pepper, or a table-
spoonful of fine herb may be added.
A tablespoon of butter and a tea-
spoonful of flour may be stirred over
the fire until the mixture is smooth
and Trothy. Add to this a pint of
well-seasoned potatoes and stir the
mixture with a fork for three minut-
es, then add half a pint of milk and
cook until thoroughly heated, being
careful not to burn.
press the fluid out and hang them over
the line, and they will need no iron-
ing if they are stretched and pulled in
to shape.
QUICK FRUIT DUMPLINGS
These are made with canned fruit or
stewed fruit with lots of juice. Put in
a saucepan, and while heating mix up
the dumplings. One cupful of flour,
two teaspoonfuls of baking-powder a
little salt, and enougli sweet milk to
make a very stiff batter. Drop this in
spoonfuls upon the fruit when boiling
hot, cover closely and cook fifteen min-
utes. Serve a dumpling with fruit and
juice around it. The fruit should be
sweetened before serving.
Mrs H. L. MILLER.
CARING FOR LACE CURTAINS
Soiled lace curtains need not go into
the washtub if the dirt on them is on
];• the accumulation of everyday dust
and they can be cleaned and freshen-
ed by puttin.v them through a gasoline
bath. When the curtains are removr
ed from the poles, they should be ta-
ken outdoors and shaken until no more
dust will shake off, then they are put
in a bucket or small tub and enqugh
gaiollne poured over them to saturate
them thoroughly; the only safe place
to use gasoline for cleaning Is outdoors
Let the curtains remain in the gaso-
line for two hours, then squeeze and
INSTITUTE OFFICERS ELECTED
Oflicers were elected at the meet-
ing of the Farmers institute Thurs-
day and the following were named
for the coming year: E. A. Porter,
president: C. R. Frary, vice president;
C. A. Choatrc, secretary; D. L. Hawley,
treasurer, T). L. Hawley, delegate and
E A. Forter, alternate.
The attendance at the Logan county
institute was very light and it is really
surprising that farmers of Jhe coun-
ty have not shown greater interest in
the meeting. Guthrie is easily acces-
sible to the farmer while on the other
hand some of the towns in which the
institutes are held in the western coun-
ties it is neeesary for the farmer to
drive for many miles to the meeting
and as a rule the attendance is always
much better than it was at the Logan
county institute.
The sessions were held at the
I. O. O. F. hall. At the morning
meeting professors Nicholson and Field
were the principal speakers.
At the afternoon meeting W. Ches-
terfield of the Capital Canning com-
pany addressed the farmers on the
cunning Industry explaining when and
how to plant the canning products to
get the bast and largest crops.
Secretary' McNabb spoke of the im-
portance of the Institutes and of the
great amount of benefit the farmers de-
rive from the meetings. Frank House-
holder and A. Holiday also address-
ed the meeting, Mr. Householder talk-
ing of fruit and Mr .Holiday of cot-
ton.