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SPUTTERS.

ber of small foamy bubbles. Imitation tant service in the campaign for pure butter will crackle and sputter, making a food says: noise very similar to that caused by the Lowering the cost of living and also placing of a green stick on a hot fire. improving the quality of living is the obFOODS TESTED AT WESTFIELD.

ject of a plan started in Illinois along

lines that are certainly of interest. The In this department, in the February Federated Marketing Clubs, an organissue, was published a list of foods tested ization now in the preliminary stages, and found pure by Professor Allyn and has made an investigation covering a his pupils at the State Normal School, period of about six months, and has Westfield, Mass. Following is a list of reached the conclusion that the quality additional foods

of food generally which were found

sold is worse than free from adulter

is known, and that ants:

prices are from Salads and Condi

fifty to one hunments for Salads:

dred per cent, at Downing Taylor Co.,

times even five hunSpringfield, Mass.:

PURE BUTTER Boils QUICKLY. OLEOMARGARINE Forest Park Shrimp.

dred per cent, A. Colburn Co. Phil

higher than they adelphia, Pa.: cay

would be if distrienne, black pepper, white pepper, cinna- bution were properly organized. It does mon, clove, ginger, mace, mustard, nutmeg. not blame the middlemen, who also suffer Louis DeGroff & Son, New York City: (Health Brand) black pepper, cinnamon, cloves, mus

from our present system and desire a tard, ginger. B. Fisher & Co., New York change. City: black pepper. Francis H. Leggett, New The organization intends to look into York City: (Premier Brand) black pepper, the quality of foods made by, white pepper, ginger, mace, pickling spice, allspice, cinnamon. Seaman Brothers, New York

manufacturers and dealers, and to invite City: La Rose Blanche Olive Oil. Nice, bids. It wishes not only to determine the France, Beri Olive Oil. W. A. Castle, Spring quality of food, and to aid in establishfield, Mass.: Castle's Olive Oil. California

ing reasonable prices, but to increase the Olive Growers' Association: Sylmar Olive Oil. Heinz Preserving Co., Pittsburg, Pa.: Heinz

legitimate profits of producers and disOlive Oil. Francis H. Leggett, New York tributors and to co-operate with growers City: Premier Olive Oil. Beechnut Packing in providing markets for country produce Co., Canajoharie, New York: Beechnut Vine

which now goes to waste. gar. Nicelle Packing Co., New York City: Nicelle Olive Oil. Heinz Preserving Co.,

Distribution is possibly the biggest Pittsburg, Pa.: Cider Vinegar, Malt Vinegar,

problem of our day, and something along Pickling Vinegar.

the lines of this Illinois idea will ultiFlour: W. F. Fletcher, Southwick, Mass.: mately come to pass. graham flour, rye flour, buckwheat flour. Johnson Educator Food Co., Boston, Mass.: Dr. Johnson's Educator Flour. Washburn PROTESTS IN BEHALF OF THE CANNERS. Crosby Co., Minneapolis, Minn.: Gold Medal Flour. Hecker-Jones-Jewell Milling Co., New

Frank H. Gorrell, Secretary-TreasYork City : Hecker's Flour.

urer and Director of Publicity of the Baking Powders: Royal Baking Powder National Canners' Association quotes the Co., New York City. Price Baking Powder Co., New York City and Chicago: Cream

following from my address before the Baking Powder. Cleveland Baking Powder Cook County League of Women's Clubs Co., New York City: Cleveland Superior in which the Marketing Club Plan was Baking Powder. Rumford Chemical Works, first made public: Providence, R. I.: Rumford Baking Powder.

"When you buy canned foods you have no idea what you get. It may be pure but it may also be filled with enough poison to cause illness and even death."

Nothing of the kind was said but I

am glad of the opportunity of giving THE NATIONAL WEEKLY

space to Mr. Gorrell's account of the A recent issue of Collier's Weekly purposes and attitude of his Association which itself has performed such impor- on the canned food question. He states

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Colliers

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of Dr.President The first to preservatives

that his organization stands for the Pennsylvania State Grange which is atabolishment of chemical preservatives tempting to bring into one organization, and was one of the first to file a protest the producer, the city consumer and the with President Taft against the removal retail grocer. Druggists and other retail

merchants as well as grocers are eligible That so many important canners out to membership in the organization. Each of the 2,000 and odd in this country have group is required to pay to the Association been organized for the purpose of co- a percentage of its gross receipts varying operating with public officials in insuring from 6% for grocers to 15% for drugpure canned goods is a very hopeful sign gists. The fund is divided into six parts, of the times, but that there is neverthe- four of which are put aside for distribuless need of an organization of consum- tion among consumers, one to be spent ers to protect themselves; that without for advertising and one for administrasuch an organization, no public inspec- tion and operating expenses. Profits are tion or combination of manufacturers to be divided among consumers accordcan ever effect this purpose,

ing to purchases, after the is shown by the next remark

plan of the English Wholein Mr. Gorrell's letter:

sale Societies. Work is at "Working on these lines (in

present being done among support of Dr. Wiley) we have

New York City consumers incurred the enmity of all manu

and a large number of memfacturers of chemical preserva

bers are said to have been tives."

enrolled. That there are not only manufacturers of chemical

Success of a Small Marketing preservatives but canners who use them there is ample

Club. evidence not only in the re

Mrs. Bleecker Bangs, of peated judgments against

400 Lafayette Ave., Brookmanufacturers of canned

lyn, has formed, with a half goods for the use of such

AN UNSAFE PACKAGE.

dozen of her neighbors, a preservatives but still stronger testimony as the re

does the purchasing and sult of private investigationis.

saves from 3313 to 50 per These have not encountered the difficul- cent. At present the club handles only ties of public inspection which are always staple articles like butter, eggs, rice, jams, inevitable and with which we are all so canned and bottled goods and produce. familiar.

Later, tea, coffee, ham and bacon are to Never buy canned goods that have be added. In a club conducted on this bulged out at either top or bottom (as plan it is necessary that the members shown in the illustration). These goods live close to each other. Every Friday have either been improperly canned or evening, the members of the club meet contain foreign elements; and decay has and leave their lists with Mrs. Bangs. begun to generate gas.

She goes to the wholesale grocery and CO-OPERATIVE MOVEMENTS.

produce district about 8 o'clock in the

morning, because the groceries have by The Pennsylvania Grange Enterprise

that time supplied their wants and she One of the most ambitious undertak- can pick up genuine bargains for the ings in the co-operative line is that of the members of the club.

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Blown out at the top by the
accumulation of gases

within the can.

PLAN AND PURPOSE OF THE FEDERATED MARKETING CLUBS.

The Plan provides for the formation of local clubs and their affiliation, under the name of The Federated Marketing Clubs, through a general organization similar in character to the General Federation of Women's Clubs.

The Purpose is to reduce prices by collective buying through purchasing agents, warehousing, etc.; to insure purity and honest weight by a system of inspection under direct control of the Clubs; to provide a market for home food industries of the farm

and city; and to furnish a means of communication between farmers and other producers who wish to quote prices to groups of city consumers.

Membership involves no expense. There is no membership fee and the annual dues of $1.60, which are to be devoted to the expenses of promotion and publicity, are to be deducted from dividends on purchases provided for under a system similar to the divi. dend plan of the Wholesale Societies of England.

Even a single member in any city or community, where a local club has not yet been formed, can have goods, inspected under the Marketing Club System, delivered through a local grocer.

Distribution is to be made under contract through retail grocers. Grocers can also purchase of the Marketing Clubs on their own account.

Marketing Club Literature: Marketing Club literature will be mailed on request addressed to the Secretary of the Committee on Organization, 4937 Vincennes Ave., Chicago. Send also the names of friends who would be interested.

Proverbs

q Cleanliness is a fine life-preserver.

9 Among the blind the one-eyed is king.

q A man cannot tell for whom he is hoarding.

According to your purse govern your mouth.

9 A handful of good life is better than a bushel

of learning.

q Crows are never the whiter for washing

q A morning sun, and a wine-bred child, and a

Latin-bred woman seldom end well.

COOKING IN PAPER BAGS

IT took Nicolas Soyer, late chef of With the swift action of an artist, this

the Brook's Club, London, whose was no sooner thought than tried; some name has now become an interna- meat, some vegetables and a little water tional household word in connection were placed in an envelope on an iron

with his paper bag system of cook- shelf in the oven. Again an explosion, ing, fifteen years to make the art so sim- again the burning of paper, again the ple that it could easily be learned even food deliciously cooked and tender, but by mere beginners in the art of cooking still tasting of the paper as it had done

Professional culinary artists know that, before. It seemed that the difficulties in cooking, it has long been the custom were unsurmountable—that the taste of to wrap small articles, such as fish, in the paper would always remain. paper. This is called, treating them en Then for three years M. Soyer stopped papillottes. One day, when, as chef to putting things in paper bags, but he put the Dowager Duchess of Newcastle, the idea away in his head, where it simM. Soyer had covered a piece of fish mered. Meanwhile he had entered into with foolscap and told the kitchen maid the employment of Sir Herbert Naylorto add the sauce, she put in too much. Leyland. It occurred to him, one day, Presently the paper vessel began to that he would try again. This time it bubble and then

was chicken with rice. At the proper Pouf!

time, out of the oven it came with a The paper vessel had exploded.

lovely golden At first, this gave M Soyer a shock.

tint and Then it gave him an idea ; for upon

flesh as examining the fish he found

tender it beautifully tender, but tasting somewhat of the paper.

"I wonder whether I could cook by steam,” said M. Soyer talking to himself.

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IN PUTTING THE BAG IN THE OVEN, NEVER SET IT

ON A SOLID SHELF.
Place it on the wire rack shelf, or on a wire broiler.

The contents will thus cook uniformly, and the
danger of the bag's bursting will be greatly
minimized. This is the only approved

method of cooking in the oven.

LIFT THE UPPER EDGE OF THE BAG, AND INSERT

THE FOOD.

REMOVING THE FOOD FROM

as you could imagine—but still the taste privilege of the poor and within the skill of paper. Again a temporary abandon- of any ordinary cook. ment of the idea until many years later No special kind of stove or oven is when M. Soyer saw in a London news requircd. All that is needed in addition paper that Herr Lampert, a Frankfort to the ordinary oven is a broiler and the chef, was in London with a special oven paper bag. The use of the broiler is exfor paper bag cookery; and the news- plained in M. Soyer's book. paper told what wonderful things Herr The advantages of paper bag cooking Lampert had done.

over the ordinary boiling "This will never do” said the

and baking processes are Frenchman, his patriotism

that it prevents food and pride at once aflame.

from shrinking and from So he promptly sent a

losing its natural flavor "challenge” to his Ger

-an important result, man rival — weapons,

whether one is considerpaper bags. The three

ing the pocketbook or judges before whom the

the palate. "duel” was fought at the

Many women who would National School of Cookery

like to cook and experiment in Buckingham Palace Road,

with new dishes are kept gave the decision to the

from doing so by the dislike of Frenchman. He cooked eleven

the smell of cooking or the dishes and every one was done THE BAG AFTER COOKING. headaches caused by the heat to a turn; but there was one

of the range, the dislike of judge who was not satisfied—M. Soyer handling greasy pots and pans, and so on. himself, for there was still a flavor of Others cannot spare the time from their paper in the food. The thing to do was usual cooking and other household to find a kind of paper that would stay duties. With the paper bag system all on its side of the fence—so to speak; so of these obstacles are removed. M. Soyer worked on the idea all day in The system especially commends itself the kitchen at the Brook's Club, as cir- to those who have kitchens in small flats cumstances offered, and took the idea to where there is little space for pots and bed with him when he went home. . It pans. It is also just the thing for women was a troublesome bed-fellow, as the living in single rooms, such as teachers, ideas of geniuses are apt to be.

stenographers and clerks. With the “I could not rest in my bed” says M. paper bag system they can cook, for Soyer in his little book of directions for themselves, a simple and satisfactory the housewife, “and I often had to get up meal in half an hour and have nothing to at two o'clock in the morning in order wash but a plate and other necessary that I might put my paper bag to some' table utensils. fresh test."

The paper bag is the foe of the miPersistence and years of experience in crobe. The microbe has no resting place. cooking finally solved the puzzle. A After each meal, the bags in which cookpaper bag was produced that any house- ing has been done, are thrown into the wife can use successfully; and as a result fire and fresh, clean bags are used for the the subject of paper bag cookery is at next neal. tracting attention almost as great as that M. Soyer's book which, like the paper of the cost of living and the wholesome- bags, should be a part of the equipment ness of food, to which it is so closely of every kitchen, is a perfect cyclopedia related. Here are, in brief, the merits of recipes and directions for cooking of paper bag cookery:

under this system. M. Soyer's experiDish washing is reduced to a mini- ence is too wide and his reputation too mum—with paper bags there are no pots great to make extravagant claims. On or pans to clean.

this point he says (Soyer's Paper CookExpert cooking with reference to a ery, page 19): long list of foods which has hitherto been “I do not claim for the paper bag systhe luxury of the rich is now equally the tem that it can cook everything. It is

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