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Show He is not educated . who refuses to eat whatever is set before him. G. Slanley Hall. The above presupposes an educated cook who will provide food which Is eatable. N. M. SEASON ABl-E GOOD THINGS. The dessert adds the finishing touch to the meal. It should be appropriate, that is. following a heavy There's folks that chide their neighbors, neigh-bors, An' there's folks that pass you by. There's folks that hold their troubles Till you nearly want to cry. There's folks to crush the weaklings And there's folks to curb the strong. An' now an' then there's folks that likes To jolly folks along NUTRITIOUS UISHES. With eggs at the price they are it does not seem economy to use then) fjjj meal be light and dainty, dain-ty, or a meal less substantial sub-stantial rnay have a more filling dessert. The dessert is valued for its decorative effect as well as for its food value. Date Pudding. Boil together to-gether ten minutes two cupfuls of water three-fourths three-fourths of a cupful of in any quantity, mil with food combinations two or three eggs will supply the protein needed, need-ed, yet make an inexpensive inex-pensive main dish. Eggs and Dried Beef Scrambled. Chop fine half a cupful of dried ueei. .ueit iwu uiuie-spoonfuls uiuie-spoonfuls of sweet fat in an omelet pan. Add the chopped meat, three-fourths of a cupful of tomato, a teaspoon-ftil teaspoon-ftil of scraped onion or a bit of juice, half a teaspoonful of salt and a few grains of paprika; stir until hot, then add three beaten eggs .and cook until the eggs are creamy throughout. Serve on squares of buttered toas. or with baked -potatoes. Meat Loaf. Put through a fona chopper one pound of veal steak, hair a pound of beef from the top of 'J.1? round and one-fourth of a pound or cooked ham. Mix well, add two eggs beaten light, a teaspoonful of salt, n dash of paprika, two tablespoonfuls of chicken fat, two milk crackers roiled fine, onion juice, chopped parsley or Worcestershire sauce; &aape into n loaf. Make a depression In th center and set in end for end two hard cooked eggs, removed from the shell. Cover the eggs in the loaf and place rn a baking pan. Baste with hot fat and bake two hours. Serve Lot ot cold with a saucer made in the pan. Codfish Balls. Put hot boiled potatoes pota-toes through a ricer, enough to make two cupfuls. Have ready one cupful of salt codfish, picked very fine, covered cov-ered with cold wa:er; beat slowly until un-til the water is milky; then drain and dry in cloth. Mix the potato, fish, a tablespoonful of butter, paprika and a teaspoonful of onion juice. Beat with : a wooden spoon until light and fluffy. Shape in balls, roll in egg, mixed with three tablespoonfuls of cold water, then in soft sifted crumbs. Fry in deep fat. If the balls are made the day before and left uncovered they will cook better. J3o you know what it means to be ius- Ing the fight? When a lift just in time might make everything right? Do you know what it means, just a clasp of the hand. When a woman has stood just all she can stand? Were you . sister of hers when the time came of need? Did you offer to help her? Or didn't you heed? ; SOMETHING GOOD TO EAT. If one wishes a little ice cream tor three or four sherbet cups, it may be mrtflp in n nourwl hjikinf brown sugar, and three tablespoonfuls of cornstarch. Add one cupful of sliced dates. Mold in sherbet cups. Garnish with whipped cream and chopped nuts, or pieces of cherry or , dates. Apple Snow. Pare, core and cut about four apples into quarters. Cover vith boiling water and cook slowly until the apples are soft and the water has almost eaporated. Cool, put through a vegetable sieve. Add powdered pow-dered sugar to taste and fold in as much whipped cream as you have apple ap-ple pulp. Chill and serve. Peach Cup. Take eight canned peaches, two eggs, one-half 'cupful of milk, one and one-naif cupfuls of flour, three teaspoonfuls of baking powder, one-half teaspoonful of salt, and one teaspoonful of butter. Mas! two of the peaches and add the well-beaten well-beaten yolks of 'eggs. Add the milk and the dry ingredients sifted together. togeth-er. Add butter melted. Beat the mixture mix-ture in a buttered custard cup. add half a peach, cover with batter, sprinkle sprin-kle the top with sugar and bake in a moderate oven twenty minutes. Serve with whipped cream or a hard sauce. Apricot Ice. Take four cupfuls of dried apricots, four cupfuls of water, the juice of three lemons, one-half cupful of sugar and the whites of three eggs. Soak the apricots until soft ; cook until tender. Press through a potato ricer to remove the skins. Add sugar to the pulp, then water and cook ten minutes. Remove from the fire, cool, add lemon juice and freeze. When the mixture is partly frozen, remove re-move the cover and add the beaten whites of eggs. 'Cover and finish freezing. freez-ing. , Apricot Whip. Take two cupfuls of apricots, one-half cupful of sugar, one teaspoonful of lemon juice and the whites of two eggs. Wash and soak the apricots. Cook in the same water until soft. Remove stones and rub through a sieve. Add sugar and cook five minutes. Beat the whites of the eggs until stiff and fold them into the apricot pulp when it is cold. Add Ismon juice. Bake in a buttered baking bak-ing dish for twenty minutes. Serve with cream or custard sauce. "Go forth this day with the smallest expectations, but with the largest patience, pa-tience, with a! keen relish for ana appreciation ap-preciation of -everything beautiful, great and gootf. jiit with a temper so genial that the lrletion of the world shall not b'-ir upon your sensibilities." TABLE DAINTIES. For a calce out of the ordinary, try one made from the following recipe: powder can. ' Any kind Without acid may be used ; fill the can two-thirds two-thirds full, put on the cover and set into a deep jar filled one-third salt and two-thirds ice, let it stand until chilled, then -'U" y v c . Cream a half cupful of shortening, gradually, with half a cupful of sugar su-gar (four beaten gg yolks, three tablespoonfuls tablespoon-fuls of milk and one cupful cup-ful of sifted flour, with a teaspoonful of baking powder. Spread the mixture mix-ture in a shallow .pan turn tne can in rue mixture, mix-ture, occasionally removing the top and scraping down the sides. It will not take long to freeze and this saves using a large freezer when a small amount is needed. One of the Thousand Isle Dressings. Take half a cupful each of olive oil and lemon juice, one tablespoonful of grated onion, half a cupful of orange juice, three teaspoonfuls of minced parsley, eight olives chopped fine, eight cooked chestnuts also chopped, one-fourth teaspoonful of salt, one teaspoonful tea-spoonful of Worcestershire sauce, a dash of paprika and one-fourth teaspoonful tea-spoonful of mustard. Shake in n mason ma-son jar until well blended. Combination Salad. Cut n small tomato into quarters or eighths leaving leav-ing the sections together at the stem end. Arrange on lettuce and heap over this a tablespoonful of chopped celery, a fpiarter of a thinly sliced pear and the tapering end of a banana, which may he placed in the center of the salad. Mix with boiled dressing and heap the minced and sliced mixture around the center. Shake a bit of paprika on the point of Ihe banana and serve. A few grapes, skirned and seeded, may take the place of the pear or bolh may be added. The combination com-bination of flavor is especially pleasing pleas-ing with a mild salad dressing, enriched en-riched with whipped cream. Beans and Bacon. Take one can of tender string beans, drain and season sea-son well. Cut up two slices of bacon In small bits and fry until brown. Re- I move the bacon to the dish of heans j and fry one small chopped onion In the hot fat; when the onion is well coo';ed. add the heans and when well miM'd with the fat. add enoush sharp I hot vinecar to season well. Serve hot with frankfurter sausage. and over it spread the frosting whose recipe is given below; dredge with sugar and cinnamon. I and bake thirty minutes. For serving, serv-ing, cut in strips about two inches long i and one inch wide. Frosting for Lightning Cake. Rent four egg whites very light, gradually add three-fourths of a cupful of sugar su-gar and a half cupful of blanched and shredded almonds. Spread on the uncooked un-cooked cake dough and sprinkle with one tablespoonful of sugar mixed with half a teaspoonful of cinnamon. Rhubarb and Raisin Jelly. Cook three dozen large, choice raisins in boiling water to cover, until tender Add more water if needed. Cook until tender two cupfuls of rhubarb cut in small bits, with one cupful of sugar; shake the pan to keep the pieces unbroken. un-broken. Soften two tablespoonfuls of gelatine in half a cupful of cold water, then add the raisins and hot liquid to dissolve the gelatine: add rhubarb .ind turn into a mold. When cold and firm, serve unmolded with whipped cream. There should be n scant quart of material, ma-terial, counting the water in which the gelatine was softened. Baked Ham. Take a slice of ham two inches thick, parboil in water to nearly cover. Remove Ihe ham to a j baking pan. spread with brown sugar and mustard, using a tpasponnful of mustard to two tablespoonfuls of sugar. su-gar. Add the water from the pan. and baste occasionally. Bake until well browned |