KEEPING WELL

Pure and palate pleasing food, right thinking, and right habits conduce to good health; the system should not be allowed to become clogged; to keep the system working properly regular habits should be cultivated and when nature needs assistance only reliable remedies should be used; Slade’s name gives perfect protection from adulterated and fraudulent medicines.

In case of serious sickness always consult a physician. In an emergency for common disorder use some of the simple remedies found in almost every home.

Some of these simple remedies:

Acidity of Stomach. — Take a teaspoonful of Slade’s Salera- tus or Baking Powder in half a glass of water, or Slade’s Soda Mints.

Biliousness — Slade’s Aromatic Castor Oil.

Boils or Carbuncles (or other outward indications of im- pure blood). — Slade’s Sulphur.

Bruises or Abrasions. — Slade’s Camphorated Oil.

Burns and Scalds. — Slade’s Camphorated Oil. Slade’s Camphorated Oil and lime water equal parts, produces an improved “Carron Oil” as employed at the Carron Iron Works, Scotland.

Catarrh. — Slade’s Sulphur internally taken in milk or Slade’s Sulphur taken with molasses. Slade’s Cream Tar- tar is a valuable adjunct to the sulphur and molasses.

Cold. — If attended with constipation use Slade’s Aromatic Castor Oil.

Colic. — Slade’s Essence Peppermint and Spearmint. If there is costiveness and continued pain a cathartic should be employed such as Slade’s Aromatic Castor Oil.

Collapse or Fainting. — A few drops of Slade’s Spirits Camphor on sugar taken internally, also bathe the face with Slade’s Spirits Camphor.

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Good nutrition depends on pure and healthful food — Slade’s Baking Powder makes health -giving food.

Congestion of Bronchial Passage.. — Slade’s Camphorated Oil externally.

Constipation. — Slade’s Aromatic (pleasant) Castor Oil, Slade’s Tincture of Rhubarb, Slade’s Sweet Tincture of Rhubarb.

Diarrhoea. — Slade’s Essence Spearmint, Slade’s Sweet Tincture Rhubarb.

Diphtheria. — Slade’s Sulphur. Blow through a cone of paper into tonsils. Allow a pinch of Slade’s Borax to dis- solve on tongue slowly.

Dyspepsia. — Slade’s Soda Mints.

Dysentery. — Slade’s Aromatic Castor Oil.

Eczema. — Slade’s Sulphur mixed with equal amounts of lard and applied to parts affected. Slade’s Camphorated Oil, applied externally, Slade’s Sulphur internally. Dissolve a few grains menthol in Slade’s Camphorated Oil and apply.

• Ear Ache. — Place Slade’s Sweet Oil or Slade’s Cam- phorated Oil on cotton and put into ear passage and apply warmth at back of ear. ,

Flatulence. — Slade’s Soda Mints, Slade’s Essence of Pep- permint, Slade’s Essence of Spearmint.

Headache. — Slade’s Spirits Camphor as an outward ap- plication. If constipated use remedies suggested. See Con- stipation. Put feet into hot water with Slade’s Mustard and allow to remain until cold; it draws the blood and inflam- mation from head.

Heartburn. — Slade’s Soda Mints.

Hives. — Bathe the body with equal parts Slade’s Spirits Camphor and water, rubbing the affected parts especially well. Give cathartics such as Slade’s Aromatic Castor Oil, etc.

NAttsea.=-^Slad©’s Essence Spearmint, Slade’s Soda Mints* Three to five drops Slade’s Spirits Camphor on sugar.

Neuralgia (Pain in nefrve Centres) .—Slade’S Spirits Cam- phor, Slade’s Camphorated Oil, all to be applied externally, parts to be well rubbed.

Prickly Heat. — Eat light, keep bowels opeh by use of

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Baked beans become a real treat when Slade’s Salad Cream Is used upon them.

Slade’s Aromatic Castor Oil and bathe in water in which there has been some Slade’s Saleratus dissolved.

Rheumatic (or muscular pain). — Slade’s Spirits Camphor, Slade’s Camphorated Oil, all applied externally. Cover parts with cloth or oiled silk to keep moisture in and prevent evaporation.

Sour Stomach. — Slade’s Soda Mints.

Sprains. — Slade’s Camphorated Oil, Slade’s Spirits Cam- phor. Apply externally to parts affected.

Stomach Ache. — Slade’s Essence Spearmint, Pepper- mint, Checkerberry.

Stomach Burn. — Slade’s Soda Mints.

Tooth Ache (Cavity). — Saturate a piece of cotton with Slade’s Camphorated Oil and insert in the cavity of tooth.

Tooth Ache (Inflammation or swollen gum). — Rub gum with Slade’s Spirits Camphor and rub the outside of face with Slade’s Camphorated- Oil Keep face warm. '

‘ , HOUSEHOLD HINTS.

To Destroy Cabbage Worms. — Sprinkle Slade’s Pepper into the growing cabbages.

To Cook Peas or Beans That are Too Old to be Tender. — Add a pinch of Slade's Baking Powder to the water in which they : are cooked; it removes the strong flavor and makes them more digestible and more delicate.

To Remove Fruit or Tea Stains From Table Cloths or Napkins. — Use Slade’s Saleratus moistened with sweet milk or soap suds.

To Make Clothes Look White. — Add a liberal quantity of Slade’s Saleratus in washing, and the clothes will not require so much rubbing.

To Soften Water. — Add a little Slade’s Saleratus or a little Slade’s Borax.

To Keep the Whites of Eggs from Falling Back Before Being Used. — Add a pinch of Slade’s Cream Tartar to the half- beaten whites and beat until stiff.

To Make Cut Flowers Keep. — Add a little Slade’s Sale- ratus to the water in which they are kept.

To Clean White Furs. — Wash in warm water, to which Slade’s Saleratus has been added.

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Slade’s Lemon flavors superior to any other.

To Remove Stains from Marble. — Apply a mixture of Slade’s Saleratus and Whiting with a damp cloth.

Lavatories, Kitchen Sinks, and Laundry Tubs can be kept sweet and clean with a generous usage of Slade’s Sal- eratus.

To Improve the Flavor of Gooseberries. — Add a little Slade’s Cinnamon.

To Make a Faded Dress Perfectly White. — Wash in boil- ing water, to which Slade’s Cream Tartar has been added.

To Keep Milk Cans Sweet and Clean. — Rinse in hot water in which some Slade’s Saleratus has been dissolved.

To Clean Feather Dusters. — Give a bath in hot water, in which a generous amount of Slade’s Saleratus has been dissolved.

To Sweeten Meats and Game Which nave Become Slightly Tainted. — As a rule all large roasts, or any kind of meat, poultry or game should be washed before cooking in a pan of water, to which a tablespoon of Slade’s Saleratus has been added. If there be the slightest taint -the Saleratus sweetens and purifies it. Liver, Kidney, Heart, Sweet- breads, etc., may be treated in the’ same wsty to remove the coagulated blood.

To Flavor White Soups, Mashed Potatoes, Poached Eggs, Etc. — tJse Slade’s White Pepper, as if will not show as plainly as when the Black Pepper is used. -

When the Butter Fails to Come after the customary amount of churning, a teaspoonful of Slade’s Soda will hasten matters. . :

Milk Which Has Turned may he rendered fit for use again by stirring in a little Slade’s .Soda. ~

To Keep the Baby’s Bottle Sweet. — Rinse often in boil- ing water, in which Slade’s Saleratus has been dissolved.

To Keep Gruels or Milk Sweet In the Sick Room. — Put in a pinch of Slade’s Saleratus; . C

Acid Fruits will require much less sugar if a little Slade’s Saleratus is stirred in" before adding sugar; .Remember thi3 when cooking Rhubarb, Cranberries, ' Gooseberries, Currants, Plums, etc.

WTien Cooking Meats and Vegetables the addition of a little Slade’s Saleratus will hasten their cooking as well as make them tender.

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Slade’s Spices and Specialties are all pure, always pure and pure in all ways.

When Washing Dishes add a little of Slade's Saleratus or of Slade’s Borax and your dishes will clean easier and have a better polish.

To Prevent Moths from Destroying Clothing, Carpets, Etc. — Sprinkle Slade's Cloves and Allspice about the articles to be protected. It is said that Slade’s Cloves are as effect- ive as camphor, moth marbles, etc., and far more agreeable to smell.

To Drive Away Red Ants. — Scatter Slade’s Cloves and Allspice thickly about where the ants trouble and allow it to remain; the smell of cloves is very distasteful to the ants, and drives them away.

Antidote for Poison. — In case of accidentally taking poison, first produce vomiting by giving an emetic consisting of a teaspoon of Slade’s Mustard in a tumbler of warm water, call physician at once, then give the white of an egg, and in case of stupor, give strong coffee.

A GREAT CONVENIENCE

You need no grater

A SIMPLE SHAKE FLAVORS THE CAKE

Powdered Nutmeg

Is rapidly taking the place of whole Nutmegs.

It is more-convenient and more economical as there is no waste.

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How to Measure

By Mrs. Mary J. Lincoln.

ANE cup, or one tablespoon, or one teaspoon, means ^ a full measure — all it will hold of liquid, and even with the rim, or edge, of dry material.

Stir up all packed materials, like mustard in its box, and sift flour before measuring. Fill cup without shaking down, and dip spoon in material, taking up a heaped measure, then with a knife scrape off toward the tip till you have level measure. Pack butter or lard in cup so there will be no air spaces. A scant cup means one-eighth less and a heaped cup about one-eighth more than a level cup.

Divide a level spoon lengthwise for a half measure, and a half-spoon crosswise for quarters or eighths. A pinch means about one-eighth, so does a saltspoon; less than that means a dash or a few grains.

A rounded tablespoon means filled above the rim as much as the spoon hollow below, and equals two of level measure. It also equals one ounce in weight, and two rounded table- spoons if put together would heap a tablespoon about as high as would an egg, giving us the old-time measure of “butter size of an egg,” or two ounces, or one-fourth the cup. Butter and flour for sauces are commonly measured by the rounded tablespoon by the experienced housekeeper.

Soda, cream-of-tartar, baking powder, salt and spices, and some extracts, are generally measured with a tea- spoon, level measure, for this gives the proportional amount needed for the cup measure of other materials.

Table of Proportions

60 drops — 1

3 teaspoons — 1

4 tablespoons.... = %

1 cup — Vi

1 round table- spoon butter = 1

1 solid cup but- ter, granulated sugar, milk, chopped meat- *6 pound.

2 cups flour — Vi pound.

9 large eggs = 1 pound.

Table of Measures

1 cup liquid, 3 cups flour for bread

1 cup liquid, 2 cups flour for muffins.

1 cup liquid, 1 cup flour for batters.

1 teaspoon soda to 1 pint sour milk.

1 teaspoon soda to 1 cup molasses.

Vi. teaspoon salt to 1 quart custard.

1 teaspoon salt to 1 quart water.

% teaspoon salt is a pinch.

Vi square inch pepper is a shake.

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Time Table for Cooking

By Mrs. Mary J. Lincoln

BAKING BREAD, CAKES AND PUDDINGS.

Lodf bread. . . : .40 to 60 m.

Rolls, Biscuit 10 to 20 “

Graham gems 30 “

Gingerbread 20 to 30 “

Sponge cake. ...... .45 to 60 “

Plain cake 30 to 40 “

Fruit cake. 2 to 3 hrs.

Cookies 10 to 15 m.

Bread pudding * 1 hr.

Rice and Tapioca 1 “

Indian pudding. 2 to 3 “

Plum pudding. . ..... 2 to 3 “

Custards ........... 15 to 20 m.

Steamed brown-bread 3 hrs.

Steamed pudding .... 1 to 3 “

Pie-crust .! about 30 m.

Potatoes 30 to 45 “

Baked beans 6 to 8 hrs.

Braised meat 3 to 4 “

Scalloped dishes .... 15 to 20 m.

Croquettes, Fish Balls 1 m.

Doughnuts. Fritters. . 3 to 5 “ Bacon, Small Fish,

Potatoes .. 2 to 5

Breaded Chops and Fish' 5 to 3 “

BAKING MEATS Beef, sirloin, rare, per

lb 8 to 10 m.

Beef, sirloin, well

done, per lb 12 to 15 “

Beef, rolled rib or

rump, per lb 12 to 15 “

Beef, long or short

fillet 20 to 30 “

Mutton, rare, per lb. 10 “

Mutton, well done,

per lb. 15 “

Lamb, well done, per

Veal, well done, per

Pork, well done, per

Turkey, 10 lbs wt . . 3 hrs.

Chickens, 3 to 4 lbs.

wt 1 to 1% “

Goose, 8 lbs. 2 “

Tame ducks 40 to 60 m

Game duck 30 to 40 in

Grouse, Pigeons 30 “

Small birds .15 to 20 “

Venison, per lb 15 “

Fish, 6 to 8 lbs ; long

thin fiah 1 hr

Fish 4 to 6 lbs ; thick

Halibut 1 “

Fish, small 20 to 30 m

Coffee 3 to 5»m.

Tea, steep without

boiling 5 “

Corn meal 3 hrs.

Hominy, fine. ...... 1 hr.

Oatmeal, rolled 30 m.

“ coarse, steamed 3 hrs

Rice, steamed 45 to 60 m.

Rice, boiled 15 to 20 “

Wheat Granules ....20 to 30 “

Eggs, soft boiled ... 3 to 6 “

Eggs, hard boiled . . . 1 5 to 20 “

Fish, long, whole, per

lb 6 to 10 “

Fish, cubical, per lb 15 “

Clams, Oysters 3 to 5 “

Beef, corned and a. la

mode 3 to 5 hrs.

Soup stock 3 to 6 “

Veal, Mutton 2 to 3 “

Tongue 3 to 4 hrs.

Potted Pigeons 2

Sweetbreads ........ 20 to 30 m

Sweet corn 5 to 8 “

Asparagus, Tomatoes,

Peas 15 to 20 “

Macaroni, Potatoes,

Spinach, Squash,

Celery, Cauliflower,

Greens 20 to 30 “

Cabbage, Beets, y’ng 30 to 45 “ Parsnips, Turnips. . .30 to 45 “ Carrots, Onions, Sal- sify 30 to 60 “

Beans, String and

Shelled 1 to 2 hrs.

Puddings, 1 qt , st’md 3 “

Puddings, small 1 hr.

Freezing Ice Cream . . 30 m.

Steak, one inch thick 4 l

Steak, one and a half

inches thick.'...-... 6

Small, thin fish 5 to 8

Thick fish 12 to 15 m.

Chops broiled in pa- per 8 to 10 **

Chicken 20 “

Liver, Tripe, Bacon . . 3 to 8 **

HEALTH AUTHORITIES PRAISE THE PURITY OF SLADE’S FOOD PRODUCTS.

Massachusetts State Assayers

Messrs. Griffin & Little have certified that they have examined samples of Slade’s Spices, Mustard, Cream Tartar, Herbs, etc., and found them to be absolutely pure and of highest quality.

Prof. S. P. Sharpies, Dr. B. Fi Davenport, Prof. J. F. Babcock and other well-known chemists and analysts, have certified to the purity and quality and healthful- ness of Congress Baking Powder

Maine State Assayers

Professors- F. L. Bartlett and Richard M. Stanley have testified to the perfect purity and healthful qual- ity of Congress Baking Powder.

Rhode Island State Assayer

Prof. E. E. Calder has certified to the purity, effi- ciency, healthfulness and reliability of Congress Bak- ing Powder.

Connecticut State Analysts

in their official reports testify to the absolute purity of Slade’s Spices, Cream Tartar, etc. In Bulletin 123 they show that of 22 samples of mustard in labeled pack- ages, Slade’s Mustard was the only absolutely pure uncolored mustard found. .

New York State

Messrs. Stillwell & Gladding, analytical chemists, have certified that Slade’s Baking Powder is an honest powder, of great purity and exceptional strength.

A. R. Gray, M. D. : “The most searching analysis of the D. & L. Slade Co.’s Spices but demonstrates their excellence and absolute purity, and condiments sold under their brand are eminently worthy of praise from every physician and health journal in the land.”

Dr. B. F. Warner: “Judged simply upon its own strong merits and from the viewpoint of the trained hygienist, Slade’s Quick Cooking Tapioca deserves the heartiest praise that any health publication can bestow upon a deserving food article whose wholesomeness and nutritive value have been thoroughly proved by the most searching scientific tests.”

EVERY TEST OF SLADE’S SPICES,

Baking Powder, Mustard, Cream Tartar, etc., means new triumph, for SLADE’S goods are all pure, always pure, and pure in all ways.

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NUT LAYER CAKE (See page 41.)

fcHE BOSTON COOKS’ ALLIANCE certified that practical teits demonstrated that SLADE’S Spices, Cream Tartar, Mustard and Herbs are superior to other brands and that thfey are the purest, strongest and best upon the market.

*HE INTERNATIONAL. COOKS AND PASTRY COOKS ASSOCIATION OF NEW YORK certify that “To obtain the best results we use and recommend for use SLADE’S Spices. We find them superior to all others.” (Signed)

ADOLPHE MEYER, Secretary.