Show A 0 WO 2930 we western stern newspaper union its ita only folk within the wood can know my happiness I 1 didiot did not tell my secret but I 1 it heard ard the tha rob robins no guess T the he golds m minnow I 1 enow k knows it 13 honrath 6 neath the watercress muna lee iee THIS AND THAT IN COOKERY an omelet seems a hard dish to make for or the amateur to have it light and fluffy well done and palatable takes practice here Is one that will be good tor for a beginner fluffy omelet talio take one half teaspoonful of salt one eighth teaspoon of pepper two tablespoonfuls spoon fula of aul quick ck cooking tapioca three fourtha of a cupful of milk cook for ton ten minutes or until the tapioca Is clear iti in a double boiler then add one tablespoonful of butter dent bent the yolks of four eggs until crown creamy and the whites until stiff but n not 0 t dry combine with the cooked mixture folding la in tho the egg whites whiten last cook in it a buttered omelet pan and when well cooked on the bottom place the top in the oven or under a gas gaa lamp flam to finish on the top fold over and serve this omelet because ot of the cooked tapioca will stand up and stay light while being served meat loaf many cooks have their favorite recipe for meat loaf we like one which Is moist enough to bo be palatable but will hold bold its shape when sliced use ton ten tablespoonfuls of quick cooking tip tapioca loca two pounds of round of beef chopped one half of an onion chopped two two inch slices of salt pork finely chopped one pint of canned tomatoes two and one halt half teaspoonfuls teaspoon of salt and one fourth teaspoonful of pepper with it a dash of cayenne try out the salt pork until golden brown add the onion and cook tor fot two minutes then add nil all th the e other ingredients mix well and bake in a loaf garnish with parsley the tapioca extends the meat and also acts as an ingredient to bind the tha mixture milk may be used in place of tomatoes if preferred there aro are many who object to corn tapioca will take the place of it in such birdies as pudding and cream or lemon pies duchess soup talce take two tablespoonfuls of quick cooking tapioca odd add one teaspoonful teaspoon ful of salt one eighth teaspoonful of pepper one tablespoonful ble of chopped onion one quart of milk two tablespoonfuls of butter two tablespoonfuls of parsley and four tablespoonfuls of cheese finely chopped or grated mix well odd add the cheese butter and parsley just at the last cook the 10 ingredients at least fifteen minutes to insure the perfect cooking of the tapioca then add the cheese and serve seasonable IDEAS during the summer bummer weather cool drinks are used more freely and it to la a great satisfaction to have something good cold and palatable ready to servo e ones friends lemon aside from its 1 being more dellel ous oua than ordinary lemonade g gives I 1 v e a one the assurance of its always being ready to serve at just it a moments notice lemon squeeze the juice from enough lemons probably five fire dozen to make inake two quarts of the tha juice add enough of the grated rind to suit the taste six pounds of sugar and two rind and one halt half quarts of water neat heat to the boiling point strain and bottle keep cold when serving pour a tablespoonful or two of the C yer over chipped ice in the glass add water and serve chocolate mix together one pound of chocolate one pound of sugar and one pint of water add il a few drops of vanilla or cinnamon extract neep keep cold use three tablespoonfuls to a glass of chilled iced milk ginger punch chop halt half a pound of canton ginger add one quart of cold water one cupful of sugar boll fifteen minutes strain add one half cupful of orange juice and the same of lemon juice serve on crushed ice fruit punch make a by bolling boiling angona one cupful of water two cupfuls of sugar until smooth add one cupful of strong tea two cupfuls of strawberry the julo juice of five lemons five oranges and one can of chopped chopp d pineapple mix and let stand un until 11 cool strain add three quarts of f chilled water one quart of mine mineral I 1 water one ona cupful of cherries serve in n a punch bowl with ice Curran tade take one quart of currants one pint of raspberries rasp berries one quart each of water and sugar boiled to a cool serve in a punch bunch bowl with ice strain before putting tn in the bowl raspberry shrub take six rix quarts of raspberries rasp berries one quart of vinegar let stand in a jar forty eight hours with a weight over the berries strain and squeeze the juice through a jelly ting bag add one pint of sugar to one pint of juice boll ten minutes bottle bottie dip corks in paraffin add three times the amount of ice water when serving add ginger ale to grape juice zor for a nice drink lax |