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Show Hi UESTION not, but lhr H4 Till your goal be won. Helping every feeble neighbor, Seeking help from none. Life Is mostly froth and bubble, Two thing's stand like stone: Kindness In another's trouble, . Courage in your own. SOME DISHES WORTH TRYING. When it is hard to think of anything any-thing new for dessert, try using the following: Open a can of pears, take out enough to serve for a meal, cover with a bit of the Juice and season with mace. Cook until well seasoned, remove re-move the mace and serve a pear or two with Juice and a tablespoonful of whipped and sweetened cream. Cottage Cheese Salad. Mix two cup-fuls cup-fuls of cottage cheese with a half cup of English walnut meats, a teaspoonful of chopped chives or scraped onion, salt and paprika to taste; roll in egg shapes or shape in a tablespoon, and then place two or three In nests of lettuce. Serve with any desired salad dressing. A mayonnaise with a few chopped olives or capers will Improve the salad. Fruit Sponge Drops. Bake small sponge cakes, baking them in gem Irons. When cold, cut off the top, carefully remove the center, and Oil with a teaspoonful of canned peaches or any desired fruit that you have at hand. Put a tablespoonful of whipped cream on top and serve. If one has a large amount of fruit Juice left from a Jar of fruit, the sponge cakes may be served unbroken, with the Juice added to the whipped cream for a flavor. If cherry Juice is added, a few drops of almond will be good for flavor. fla-vor. Uncooked Mince Meat Two cups of chopped cooked beef, five cups of apples, three cups of raisins, one cup of molasses, four cups of sugar, one cup each of vinegar and cider, one tablespoonful of cinnamon and a cup of suet. This makes one gallon, and will keep a long time If In a cool place. It may be cooked and canned. l S THY cruse of comfort vut, lng? Rise and share It with another. And through all the years of famine. It shall serve thee and thy brother. A FEW BREADS. Bread Is the staff of life; it is necessary neces-sary that we know how to keep that staff in good condition. The following breads are good to add variety to our tables. Vienna Rolls. Take a cup of warm water, two teaspoonfuls of sugar, two of salt, a fourth of a cup of tepid water, wa-ter, in which a yeast cake is dissolved, one egg and two and a half cups of flour. Mix and set to raise; when well risen roll out in long rolls and form in crescent-shaped rolls. Set to raise; brush with melted butter, and when light bake in a hot oven. Brioche. This is the French coffee cake. Mix together two cups of flour, four tablespocnfuls of sugar.three eggs, a half cup of butter, a teaspoonful of salt, a fourth of a cup of water In which the yeast cake is softened, a fourth cup of milk and a cup of mixed fruit. The fruit may be raisins, currants cur-rants and citron, cut in very thin pieces. When risen, roll in long roll, form In circle and slash with a sharp knife. Sprinkle with sugar and cinnamon cinna-mon and bake. Pocket book rolls for the childrev are made of the Parker house roll mix ture, cutting them as for Parker hous rolls. When they are folded over, put two or three currants in each, then fold over and, when baked, the little people will be delighted with the money they find in their rolls. One of the Important points to consider con-sider in all bread making is letting it raise light enough and tfctn baking it at first at a high temperature, to kill the yeast plant and cease Its raising. Glad, but Sorry. A little girl, with exquisitely long golden curls and an angelic appearance appear-ance in general, came in from an afternoon aft-ernoon walk with her nurse and Bald to her mother: "O! mamma, a strange woman in the street said to me: 'My, but ain't you got beautiful hair!" The mother smiled, for the compliment compli-ment was well merited, but she gasped as the child innocently continued het account: "I said to her: 'I am very glad to have you like my hair, but I am sorry o hear you use the word ain't' " |