mssur —Sal ii iktJBlfc&i

. SfeA ISLE OITY. K. i.

.ales of GOTHAM

VARIETY OF RECIPES

BEST WM fro COOK B»cof H 0W TO HANDLE FRUIT

TEACHING THE COLT TO LEAD

M*at la Too I

rCITIES

ALL WORTH REMEMBERING BY ;

CONSCIENTIOUS COOK.

quently Watted Bo llent Thought It

Upon It.

Philadelphia Ghost Has Fondness for Jewels

Vegetable Soup at It Should Be Made for the Beet Reeulta—Potato That Will Be Attractive to the Invalid.

P HILADELPHIA.—An old. Irjr-corered mention In Philadelphia, which for yeara baa borne the reputation of being haunted, has once more come to the front aa the council chamber for wanderer* from the realm of aplrfta.

Mita H. Maybard White, an artiat, | who has lived there ]uet to ahow that j the does not believe In ghoata. has . never been able to keep colored help because they said they saw nlgbt | prowlers gliding silently acrosa shining floors. Persona whom the had I there aa gueata have qnlckly gone home after hearing strange noises like the alow tramp of hundred* of persona I and the wall of a child. Her lateat [ guest. Mlts Netty Barry, deserted the mansion when an unprincipled 0 In Jewels. Miss-Barry Insists she heard

e large po

"han't" robbed Miss While of *l.i

the ghost walk, heard the swish of Its garments. With chattering teeth, she fell limp In a chair. A few minutes later the noises died away. When Miss White arrived she made search and found that her Jewels were misting. Miss Barry I* confident the noltet she beard were not those of a human being. Pour times Mlu White has been robbed and each time her heirlooms and Jewelry seemed to attract the eye of the burglar, whether he be a "spook." as supposed, or s masked human robber. Years ago an unhappy girl, a bride of but a few months, shot herself as she sat In the spacious dining room of this bouse. She had been a "sacrifice upon the altar of love." Her parents had forced her Into a loveless marriage with a rich man and she sought death for freedom. Now, the story goes. Just aa the last stroke of twelve booms across a sleeping city, a tall, stalely figure clothed in white, exhaling an icy breath,

appears in the dining room.

Why New York City Has So Many Wealthy Waiters

N EW YORK.—This city Is the greatest dln'ng-out place In the world. Even' diner has bis favorite place to go, and above all. his favorite waiter. To the regular patron this model servitor is the paragon of all the virtues of

walterdom. He knows what yon like

and how you like It and recommends some special dish to your Jaded palate In such a confidential way that you ran almost tsste It before It's served. And while you sre eating, this softvoiced. clever-smlling servitor Is always sympathetic when you tell him any of your troubles. He laughs at your Jokes, pets and psmper* you. He Is always right at your elbow to attend to the hundred little things

you may need.

The best dinner In the world." the diner will tell the waiter whe through. He has lost his grouch and la ready to look at the world with a smile. The waiter knows the trick of ranching a man through his stomach That la why you hear of ao many rich wallers. All these favorite bill of fare Jugglers have salted their little roll and every cne of the well-known restaurants have from half a dozen to a dozen thrifty waiters who own choice teal estate. Apropos of this an Interesting story Is told that happened at Delmoalcoa. Seven or eight financiers were dining there. During the course of the dinner the host told his friends about the difficulty he bad experienced in securing a vacant lot which Joined bla house on one of the aide streets off Central Park east "I don't know who owns It." he went on --but I've offered the real estate broker fSB.000 for It." "Beg pardon,* Whispered the old gray-haired waiter who had been aerrlng them: "beg pardon. but I own the Jot you refer to. My broker never told mo about any such offer and If I can see you tomorrow I guess we can come to some agree-

Vegetsble Soup.—Take ito or two small ones, one carrot ana ze turnip of medium stae. and one nail onion: wash, pars and slice them, and let them boll for one hour in one quart of water, adding parsley or any herb preferred for flavoring, and more water as It holla away, so that there will be a quart when done. Thicken with a spoonful of flour or cornstarch, dissolved In s little cold water; or a spoonful of rice or any coarse cereal may be added when the vegetables are half cooked. Strain off the liquid, season to taste, and add a few spoonfuls of sweet cream. If a dish a little more substantial la desired. the vegetables may be rubbed through the strainer also and mixed

1th the liquid.

Bread Panada.—Toast slowly several slices of stale light bread, until they are a golden brown all through. Hie them In a bowl, sprinkling each one with a little sugar and a pinch of salt; then cover with boiling water, eloae lightly, set the bowl In a pan of boiling water and let simmer gently until the bread la like Jelly. Serve warm, with sugar and e'eam and a grating of

nutmeg.

Potato for an Invalids—Where potato la allowed, select such aa will boll up dry and mealy. Peel them and boll un til well done, then mash very thoroughly with a wire masher until perfectly free from lumps. Add rather > salt than usual and several spoonfuls of thick, sweet cream; then beat until perfectly smooth and light, serve st once. Potato served In way la delicious and much more

the Hat of

of Its Increasi * that often twice)

la used for This deli

never be loi

menu, so of using I

ally if The dri

best sort

Care Must Be Exercised in Pick-

ing and Packing Apples.

Accidents Not Likely to Happen if Of* dinary Care la Followed—Begin Training While Young.

In cookln

saved for

flrtt cost of the shorten!

the price All left-

reasoning {for

be nicely

ils because

and tbe fact i

as Is needed Apples Are Vary Eaaily Brulaed,

Thereby Preeentlng Unattractive Appearance—Always Watch

Markets In Selling.

foods.

eat will probably again, yet It will

'real addition to tbe o know the best ways lout waste Is a neces

om bacon are the loncnlng for cookie! pastry: therefore fat that renders ou lid be strained and

[tea. This •'luces the

Few people realize the Importance of handling apples with care while picking. packing and marketing. Apples are bruised very easily and especially those varieties having a tender flesh L - skin. Bruises mean not only an unh Tactive appearance, but a real waste fruit by having to cut out the bruised tissue. Probably the greatest lamsge from bruises, however, results from the fact that the bruises furnish an entrance for fungus or rot spores.

Xfr 5 excellent These spores, or "fungus seeds." arc loaves and may 1 as fine as dust and float In the air. If T_gamlshlng by j happen to lodge on a braised or

Some people are afraid to handle young colts, to halter them and lead them about for fear of hurting them in some way. It Is true that the little fellows may get a scare that will cause them to be tangled up and hurt In some acddenL but this is not very likely to occur where even ordinary carefulness is followed. On the other hand, we nil know bow hard a fullgrown animal Is to accustom to handling and harness. The chance* of ruining an older snimsl by accidents In training are much greater than In handling the colt that is still running about alongside Its mother. It takes a lot of time, breaking straps and rigging to make a quiet, well-be-haved horse out of a four-year-old, or even a three-year-old that has been

being dlpj-ed Into egg batter and thei j broken apot on the apple, they take Into line crumbs and placed In a hot an:1 |:row F p re ad through a bacon rack, until golden j tb e apple, causing It to rot. Wrapping

or covering the epple may

a rack yon have a culinary e. for even Inferior bacon become: tasting when broiled so and best

bacon delirious. Any wire broiler or

rack may be used; the slices are

apread out. Just touching, not covering. one another, on it and placed ovei

a dripping pan In a hot oven. Sometimes bacon Is as salty as salt

can make lt*and requires soaking In

water after it la cut: after such j

treatment the aalt Is not too apparenL

lodged on the apple before It was picked. However, If the skin and fleah of the apple can be kept Intact and not bruised or broken, there is not much danger of the fungus or rot find-

ing its way into the apple.

To prevent braising, apples should not be dropped or thrown Into a bucket, box or barrel, and In pouring from one vessel to another care should be taken that the apples arc aa dose possible to the bottom of the vessel

The beat of sausage can be made ta whlch yon plac i nc , h em before t home with the following Ingrcdl- Ul0 pouring beglna. If a pall is used euta: One pound of veal, one pound . ^ ^ , n |t sboa1d ^ smmI1 enough of fresh pork, one cupful of bacon ^ , ower puo u»* boxes and. even then, chopped and one cupful of cracker ho|dlnK ^ ^ . pp , e , wllh ^ crumbs. Grind the veal and pork line hmndt g good Idea, as it breaks tbe add crumb, and bacon, aewonlng of ^ u, bruliln ,. No B p P ie pepper and *axe with little aatL as , vbich fani rrom ^ UFr . rto uld be tb. bacon supplies this. Grind the ; a , loved ^ lnlo ^ flrBt RrBde ap .

mixture again and shape Into cakes * and fry. Cold meat of any sort may

butter.

be used In place of the veal.

C and may be eab or canned toast In tbe hot quickly to a hot e Juice slightly ling the pulp, ileve or finely over tbe toast, irisblng way ot resh or canned, a alevc or wire lien stir it Into ting the amount d sweetening

GOOD LUNCHEON FOR CHILD

Delicacies the Youngster Will Appreciate and That Will Keep Him In Beet of Health.

■Place a slice enameled plate. :er or very thick i top the stiffly egg. hollowing a nost. In this In the oven

ML"

Des Moines Experimenting With a Housing Plan

rsFs MOINES.—A practical demonstration to prove that Individual apartl) menu with modern plnmblng. sanitary conveniences and absolute privacy for each family can be built to rent for from *S to <12.50 per month and yet

yield a reasonable profit to the builder

is being made here. Tbe OcUvta Hill | assoriatlod, which has already won J renown In solving housing problems, haa worked out the plan to tbe smallest detail and la building the model bouses. Forty-five families will be „ provided for In tbe first block now

00 under construction.

Tbe houses, which are of red brick, are almply finished, with sufficient trimming to keep them from being severely plain. One Important feature of (he property Is the provision for the children. About 8,000 square fi«t of ground in the center of the block will be used for a playground. Tbe rent collector* ere trained social worker* and will volunteer

playground activities.

The investment will reach nearly $00,000, which la repr >ented by capital stock and a mortgage which pays 4.4 per cent a year. The Investment will yfciid a gross income ot 10.8 per cent per year to the association, and a net tacviae, after deducting taxes. Insurance, water rents, coat of collection of social work; depredation. <<c.. of 5.7 per cent. The Dee Moines venture la a teat case to prove that the unsanitary and I which prevail for the low-salaried workingman are It Is voicing an unanswerable protest against the

■hallo Make sauce, In tbe pour I baked over I the r

ste. up tablespoonful nr. one cupful d nutmeg, yolk parsley. Line wllh rich crust, r. flour, cream, ed through whip t yolk. At rust (previously ven about eight ran be molded rupa or made dish lined with

id with a second

Thr

be pr

To a soda

warm three-

sugar

See t and t

teasp atnool ring

L th# dilapidated and unsanitary house which Is virtually

the Ciily kind offered to the man who must pay leas than <15 a month rental.

Tbs easoctntioe now owns or manages dwellings, housing 2.500 pro i. and boa never failed to pay 4 per cent a year to lla stockholders. ■

alow ' Is eo time.

Nettling Under Father Knickerbocker's New Dome

aosebodv said to Father Knickerbocker "There's noth |OBe." it wouldn't be slang and It wouldn't be u He. It This big and foolish city recently apenl $16,000,000 on

ongot sugar a cut

’adding,

nice of three a half cupful of ml hours. Whip -earn, add a half mgar and a cupor candled fruit, y with olive oil. res. spread with

paraffin paper, put on tl lee and salt for thr e garnished with soctli:

eggs or butter, bicarbonate of teaapoonful of >ful of sour milk, tupful of browf upful of treacle. ■ well dissolved, upfuls of brown of ginger and a tmon. Beat r tn while stir pound of floured laed. Bake in a hour. This cake rill keep a long v not to cut It

Fairy Apple*—Pare and core enough tart cooking apple* to fill a baking dish; cover them with sugar, and put a little cold water In the dish, also several slice* of lemon and two dove*. Then pour a little molted butter over the apples and bake them until tender. Serve them cold, with a blob of fruit Jelly put on the top of each and whipped cream about them. Ambrosia—This delirious dessert could be an occasional treat, as It l' rather troublesome to make. It requires grated rocoanut. sliced oranges and bananaa. sugar and a wee taste of lemon Juice. Fill a dish with layers of the different fruits, putting sugar over each one, and continue In this way until the ingredients are all In. I^et the dish "blend" while In a cool place before serving. Fresh cocoanut Is needed, and If the milk of the fruit Is sweet this may be added to the dessert. Brown Sugar Bandwlchea.—For the children Incessantly craving sweets brown sugar Is an excellent thing to Veep In tbe house. Spread It thickly on buttered white bread and put the slices together so as to mak narrow sandwiches. Quick Glnger-Cske Pudding—Get any sort of small or large ginger or molasses cakes from the grocer and cover them with a custard made of boiling hot milk Into which several eggs arc beaten up. Poor the milk gradually Into the eggs, stirring vigorously all the while; sweeten and pour over the cakes, allowing Ihrm lo stand until they have "drunk" up a good <*eal of the cnaUrd. Serve warm or cold.

Apple Pudding. Pare and core one-half dozen not very tart apple* Butter a granite sanrepan and act In apples with very little water. Add one cupful of sugar, two tablcspoonfuls ot brandy and a dash of nutmeg. I>ut over a alow fire, cover and let simmer without cooking hard till apples are tender. Take up when done, being careful not to break them, and set away to cool, pouring over them the sirup In which they were cooked. When quite ccld and ready to serve pot In a glass dish, sprinkle them over with fine mscaroou crumbs and scud to table.

First-class fruit In first-class shape will probably develop an Inquiry for

more of the same kind.

There is almost as much In the selling of apples aa In the growing.

Convenient and Useful Packing Stand.

Watch tbe markets and always have your fruit ready to sell when the prices are most favorable. It la folly to spend years In bringing up a good orchard and then allow the buyors to come In and take them at their own price Of course It pays well to raise fsney apples If all the details of packing and selling are attended to, but It must be remembered that the bulk of the fruit consumed la of the standard variety. When apples are shipped from the orchard In bulk the packer makes a very nice profit In aortlng and (lacking In clean boxes or barrels -a thing the grower should do himself.

STORAGE OF CORN FOR SEED

Ears Should Be Thoroughly Dried Before Freezing Weather and Placed In Well-Ventilated Room.

In saving seed corn the ears should be thoroughly dried before freezing weather, and always stored In a dry. well-ventilated room or granary. The com should bo stored so as to permit perfect ventilation. When only a few bushels are needed for homo use. apread the corn on the top floor of bam. The ear* should be spread thin on floor and not kept in barrels or bins. fora, when the grain on the cob seems hard and dry to the touch, will contain considerable moisture and will mold it stored In a tight bln when the weather la damp. Sweet corn should not be gathered until the middle of October, and husked and hung up In granary to cure out. which will take several weeks. Seedmen have a well-venli-lated granary for their seeds, and seed corn la placed on slotted shelves above the other so the air ran : through the com on every side. This la the best method of keeping largo quantities of seed corn.

GRAVEL SUPPLY FOR WINTER

f lid a

Eggs With Asparagus Tops

It three ounces of butter tn a j -pan break Into It six fresh eggs: 1

pinch of salt, halt a \

rh of pepper soil a third of a pinch | grated nutmeg. Mix thorough!' j bout Stopping for three tulnoles ! ng a spatula and having tbe (-an J a bum h ot freshly boiled aaparagui j

Pressed Flank of Beef.

Wipe, remove superfluous fat and i Many Flocks Become Listless and Unroll a flank ol beef, put tn a kettle. ' healthy Becauae Food Is Not cover with boiling water aid add cne | Ground and Digests Slowly, teaspoonful salt, one-half teaspoonful j — peppercorns, a bit of bay leaf and a 1 If the gravel Is pretty well bone or two which may be at hand; scratched over and picked up about rook slowly until meat Is tn shreds. | the poultry yards, now is the time «•> There should be but little liquor in j dump in a load of good gravel for the kettle when meat is done. Ar- i them to hunt new set* of teeth iu range meat In deep pan. pour ovet { Many a llstleaa. unhealthy floe -

left running unbroken. Circus anlaro all trained while they are very young, at least their education la well begun at that time. We ought to remember, too. that r colt Is like a child In some respect* an learn but one thing at a time and he cannot be hurried too much or he will be bothered, frightened and unable to understand what you want

him to do.

Never let the colt break away from you while you are handling him. Don't start In to train him until you have good strong halters and bridles. Take care that you will always have the advantage of the colL for whenever he gets the advanuge of you all his previous training will amount to nothing. t!sing weak or defective rigging of any kind means Uking a chance with trou-

ble.

SELL ALL SURPLUS POULTRY

Cocks That Have Outlived Their Usefulness and Deformed Pullets Should Be Got Rid Of.

POULTRY •MTS'

SLAT COOP FOR BROODY HENS

Persistent Sitter Diccouraged by Being Placed In Crate by Herself— Fowl Soon Cools Off.

A popular method of discouraging litters" Is tn place the "broody'' in a coop by herself supplied with a slatted bottom. This can be an Inez penal v* affair, and when set above the ground, allows no opportunity of building ner*t

The Broody Hen*

or of tilting with any degree of comfort; the circulation of air from tbs bottom also acta aa a deterrent against broodlneia. Tho Illustration give* a good Idea of what la meant by a slat-ted-bottom coop. To put In operating condition drive four posts into th* ground, with each pair connected by cross bearers. To these laths should b* railed from ILL to 1V& Inch apart. Place coops so tbe Uths will ran from left to right, as shown tn cut.

PREPARE FOR WINTER EGGS

Let Hens Get Accustomed to Changas and Back to Laying Before Cold Weather Ha* Set in.

There Is no better time of the year ■an now to cnll out your poultry flock and tell all surplus fowls. If i were taken to keep only desirable and productive fowls in the poultry flock, the Increase In the amount of eggs produced would be bard to estimate. Hens that are tn their nd season should be disposed as soon as they stop laying, and before they drop Into the molt. Now la the time of the year when good fat fowls bring good fat price*. Also all cocks that have outlived their usefulness should be got rid of. Even though not worth n great deal. It la better to sell them than to keep them through tho winter. Keep only the very best of the old stock; hena that have been good layers and rocks that yon are sure arc good stock getters, must all be kopL Besides the old fowls there sre also some new ones to bo got rid of. All the surplus young corks and all tho young pullets thmt are deformed, undersized or do not promise to be good layers are disposed of. Good signs of a good layer are a general alert appearance; they must be aetlvo, have bright eyes and a sharp head. If thl* weeding-out process should bo strictly observed by all poultry fanners every year, the Increase tn egg production would be enormous.

SPREAD OF CHOLERA GERMS

Reason for Prevalence ot Disease In Late Summer and Fall Is That Harvest Hands Are Carclcs*

Orange Drink. Orange juice cun be made to serve ■ a most delirious drink It only ■ ttle thought sod time be spent upor Serve chilled in tall glasses, wilt nue diced hana'ia. a grapefruit cul nd seeded, a bit of pineapple or uni

e fruit.

fowls is *•• 1

is not well ground and digests slowly, and. bunt tar ns they will, the world of chickens ahead of them has takon up every bit of sharp gravel. A fowl Oils lls crop with a number cf sharp bits of grit at one tunn if nee is given. These bits ot grit ffcud and grind until they are worn smooth of (sunt* before they pass out of tbe gizzard to give room t > more Boarp-cdgcd Monos

To Wash Silk Lace.

It dry. Do not : meal

Hena Nerd Bulky H». - Laying hens nw-d a bulky such aa cut atoamed c!*ver oi

should aim have

'cgctahle*

•. ■ -il.

The reason that hog cholera Is more prevalent In the latter part of tho summer and fall Is that farmer* are exchanging work during harvesting and threshing and do not take precautions against carrying the germ thi produces hog cholera from infected to clean premises. It Is not a good plan to thresh in hog lots or allow hogs to run to straw Marks If cholera exists In the neighborhood. some of the help may come from an Infected farm and leave Infection which will be picked up by tbe { pigs - Nebraska College of Agrlcul- | turn.

Preparation* that are to be mads In the poultry yard for winter should be made early In the fall so the hena will become accustomed to tha change* and have time lo get back to laying before cold weather sett I* Remove all the old litter and nesb ing material and burn It. It allowed to accumulate In the yard* It wlB serve as a wholesale incubator for disease germs, which may mean death to your fowls. Tbe best plan Is always to keep everything clean. It la the cheapest, too. After everything has been removed from tbe house and U haa bad a thorough scrubbing, give It a good painting all over with whitewash and a disinfectant made of crude carbolic add. It you cannot do this, any of the commercial disinfectants will do. Paint the roost wllh il an hour or two before the hens go to ruoat and It will do away wllh tbe lice. . If you are planning any new build - Inga or yards, they should be mads at once, for it will be latal to Ui* production of winter eggs. If yon wait until cold weather cornea. The hens naturallyVrequire some time to get accusiomdt to new things.

J

GOOD FEED COOP FOR FRIES

Prof table Plan for Getting Rid of Mats Chicks When About Three Months Old—How It Is Made.

This drawing shows tbe plan at my coop for raising Leghorn. Rhode Island Red and guinea squabs. I And this a paying way to get rid of many male chicks w hen alioul three month* old. writes Mr*. B. IL Uuflham in Nebraska Farm Journal. Tbe coop was made of redwood flooring except the feed drawer, which la made of a store box. It Is four fn-t long, two feet wide and three Inches deep. The drawer la

Feed Coop for Fries.

covered with coarse wire netting I put feed tn tbe drawer once or twice a week and give a mash of corn or oatmeal and milk curd every other day. The chicks have plenty of water. Tbe floor la covered with road dust from which the chicks get grit. Tha top of the coop is solid, but there ars two screens fitted tn underneath, au that the cover may be raised on pleos-

it days.

For Potato Bug* A simple, practical method of controlling potato bug* tn the home garden 1* to mix a tabl-a|KMinful of parts green with three quarts of flour and duM It on the plant* early tn tho morning when tbe dew 1* on the foliage.

Saving in Chicken Feed. Chicken Iced haa been rather this year, and profit* will be cut i considerably, but It you will mix own feed, you will And that you save quite a neat sum.

Cooked Potatoea for Hena.

European poultrymeu use potatoea Iu feeding to a much greater extant than do the poultrymeii in this country. The potatoes, which are tha un marketable culls, are tin. roughly rooked and used aa the basis of a moist mash, thickened until the mash Is crumbly with meal, bran and middlings. Potatoes should never be fad

that way.

i will i

tch thee

Use a Thermometer.

Don't guess at the temperature of he cream when churning; uae a ther I unmeter. and ba aura U is Irum j

Important Information. While it U interesting to know bow many eggs a pullet will lay In n year. Il ia mere important lo ascertain how many eggs she will lay during the fall atrl winter, when they command

j green food tbe year

I* Essential,

round.