OCR Text |
Show I CABHWSS EL i Yesterday U dead forRot IL Tomorrow doea not exlit don't r worry. Today I here uie It, EVERYDAY GOOD THINQ8. For thoso who aro fond of corn products prod-ucts this corn treni will bo attractive: Dlt". wqn Corn 0read' && VBBan Tnko ono cui,r"1 1 BRr fcS? cac" ot wnter nntl M lyvOx buttermilk, one- jffi hS. ( Vv. nn,f cupful of k w)L oy flour' ono nnd my VaLSa ono-hnlf cupfuls Hit HSB0-B ot corn tntn1, ono K; linlf tcaspoonful JE of Bodu, ono tcnspoonful of linking (m powder nnd ono egg. Sift tlio Bodn nnd baking powder with tho flour, add tho other Ingredients, with n teaspoon-V teaspoon-V fill of salt, and bako In n hot oven. Corn Muth Bread. wm, Heat ono pint of milk until boiling; Hi. add thrco-qunrters of a cupful of corn Er meal, ono tcnspoonful of salt, ono tu Br blcspoonful of butter, and cook thin m( batter on tho top of tho stovo until It Hj Is thick. Kemovo from tho heat and cool. When cold, stir In tho well-H'- beaten yolks of four eggs and fold In Kr the stiffly beaten whites; bako In a Br woll greased pudding dish nnd servo r hot from the pun. This quantity makes H sufflclcnt for six. B Compote of Rice With Peaches. Bjy Add two-thirds of n cupful of wells'' well-s'' washed rlco to n cupful of boiling wn B: tcr; steam until tho rlco hns ubsorbed Hi' the wnter, then ndd ono and one-third Ml' cupfpls of milk, boiling hot, ono ten jl spoonful of salt and ono-quartcr of n M capful of sugar. Cook until tho rlco Is Hi soft. Turn Into a buttered mold nnd Bjg when llrm rcmovo to u serving dish Ik and nrrongo sections of very ripe BIB linnflliiul ll..tfl.t l.n n . ... Ain flMtmtlN IT Ubo whipped crenni and gurnlsh with I HI candled cherries for a sauce with I ill which to serve tho rlco. lit Dutch Apple Cake. II; Scparato tho whites and yolks of li"; two eggs. Uent tho yolks nnd add ono Cf and onc-hnlf cupfuls of milk, a tabic BJr spoonful of butter, molted, one-half Bf tcnspoonful of salt, two cupfuls of Mi flour that hnvo been sifted with threo K iovel tcaspoonfuls of bnktng powder; B beat quickly, fold In tho well-beaten ml" whites of tho eggs and turn Into n shallow baking pan. Cover tho top UK with cored, peeled and quartered up IP, pics; dust with half a cupful of sugnr lT nnd u bit of cinnamon If liked. Bake 1 " In n moderato oven for half nn hour OS- and servo with cream and sugar or as Ml n hot bread with ten or coffee. Ink' Now the sweet September's here, E' .And the plover plpeth clear, H v. And each sheltered sheath of satin 1 'i Jlolde a guerdon of good cheer; 11 i And the corn all ripe and high, H T Taller far than you or I, H I, Btandeth spearllka to tho sky. IT f In Uie suniet of the year. 1 ! Kate Cleary. He Db GENERAL DIRECTIONS FOR Jh CLEANING. Many fabrics when wet with a JttrX cleanser show tho outllno of the stnln. Hi, To obvlato this, blotting Hf tcTh ettHL -in-wr Bl,oult- l' placed HfeL EjJr jra&j uudor tho spot to bo Mb ffwijVl J cleaned and u clrclo of Hip 5rcrY 'u"era earth spread Rf j vXrf l5 nrouni' Tn'8 wl" l' KM v ll 11 "n0 , olll0r e,'K -" the jft" , )!jr- 8pot nml wl" n080r" ",0 EBa&r- hi aSaBT clctinsor ns It spreads, lljSp thus preventing tho mi- Mn sightly ring which Is often left. When f!f sponging n stnln, commcuco at tho JBSgy outsldo nnd work towards tho center; WnWi this prevents tho spreading of tho iml-J grenso. 111,? It Is always safer to test tho lire,'"- clennser on n scrap of material to see EilB that tho color Is not affected. Chloro- Elff form nnd ether aro good grenso solv it!! cnts for dellcato fabrics. IQf Qood Cleaning Fluid, ml Cut four ounces of cnstllo sonp Into 5iK- n qunrt of soft water and heat until V the sonp Is melted. Itemoe from tho if fire and add two quarts of cold soft R water. When tho liquid Is quite cold, L pour Into It four ounces of ummonln, Ir two ounces of alcohol and two of I m ether. Uottlu nnd cork tightly. When W using shnko tho bottlo well and apply j with a sponga or cloth and rlnso In (elenr water. When fast-colored dress goods are to bo washed, add u cupful ot the fluid to n pailful of soft water; sonk the garment In this wnter, wash nnd rlnso thoroughly. ', Htecl trimming, beads nnd orna ments will bo restored to their former brightness by nn application of un-sluiced un-sluiced lime. mrvg Kerosene will remove vaseline Ul v upots If It Is applied before tho spots K I have been wnshed. It i A bottlo of tho tlnctnro of lodlno Is ft"; t necessity In tho homo. Apply It for Hit All minor cuts or bruises. ftwSsSBBJBBBBBBBJSj .j Ai, i" 2zLZ2toiammMiMajkamim Let your head save your heels. Bometlmes a minute ot think li better bet-ter than an hour ot hustle. WHAT TO EAT. A sltnplo salad and ono which ts n great favorlto with all lovers of onions Is this: Sllco young ten- der onions In thin slices MMiXH ,in1 pur vcr tlu-'m "i,clt vKvlK9 sweet cream which has Lxvf.vM been well seasoned with BWvtfH 8u,t in") cayenne. This HMKjfsB Is flno with bread and yTf rJ butter for a Into lunch. BLbVbMiB Macedolne Salad. Take ono cupful each of cooked carrots nnd turnips cut In strips, ono cupful of cooked potnto cut In balls, ono cupful of string beans, two tnblcspoonfuts of parsley finely minced. Marinate In French dressing separately. Arrango In sections sec-tions on lettuce nnd gnrnlsh with the parsley. Corn Omelette. Tako ono cupful of fresh grated corn, four eggs, one tcnspoonful of snlt, a dash of pepper, a tablespoon-ful tablespoon-ful of oil or butter. Scpnrato tho eggs and bent tho yolks until thick, adding two tnhlcspoonfuls of cold water, salt and peppor. Fold In tho stiffly beaten whites and pour Into n buttered omo-Ictto omo-Ictto pan. Shako tho pan nnd lift the edges whllo cooking to cook In the center. Cover with corn nnd fold, turn nut on n hot ptnttor. Tho corn Is seasoned sea-soned with butter nnd peppor, then cooked over hot wnter for twenty minutes. min-utes. Tho corn should bo rcudy before be-fore tho omclctto Is mode. Mppicaore Bean aoup. Tako ono cupful of dried limn beans, soak In three pints of water, drain, ndd cold water nnd cook until soft In threo pints of water. Hub through n sieve. Cut In smnll pieces four slices of onion, eight slices of carrot nnd cook tn one-half cup'ul of fat; remove them and add two tahlespoonfuls of flour, salt, pepper and threo table-spoonfuls table-spoonfuls of tomnto catsup. Add one nnd thrce-rourths cupfuls of milk, stir and cook until boiling. Servo nt onco. Fruit Whip. Tako ono cupful of rnspbcrrlcs, stowed peaches or apricots, i.dd ono cupful of sugar and tho whlto of ono egg. I'laco In a deep bowl and bent until It forms a thick meringue. t 8ponge Cake. Tnko I ho Juice nnd rind of ono lemon, one-fourth cupful of sugar, ono and ono-fourth cupruls of flour nnd live well-benlen eggs. Mix und bako as usual. Hard was his lot. nnd bitter words Were often of him said; Not that he did so bad a thine They misinterpreted. We shut our nyei to the glorlee around us, or strain them to -e so far beyond Jhnt nearer thine are loit to view. MORE QOOD THINOS. Tho following Is n famous New Orleans Or-leans dish which Is well worth adding mr "0'8 treasured BhH coo1 book: Tm TC?tIh1 Okra Qumbo. yll ra1 Tnko ono chick- ""ll?0 V en, ono onion, hvo BBMp72T"wl tntnntnos, two jS, vjB catiB of sliced ,; okrn. one-half of n red pepper pad, ono pound of sliced ham, ono tnblospoouful of chopped parsley nnd ono tnhlo.spnnnftil of fat. Clean and cut up tho chicken Cut tho ham Into smnll squares. Put tho fat Into n soup kcttlo '.ml when hot ndd the chicken nnd ham. Cover close ly nnd simmer ten minutes or until well browned. Add tho onion minced nnd tho parsley. Cook to n light brown. Fry tho okrn separately. Tour In the tomatoes, okrn nnd three qunrts of water; ndd seasonings und simmer until tho meat Is tender. Serve hot with boiled rlco. Tho seasoning of okrn gumbo should ho high. Puffed Rice Pralines. flent until crisp threo cupfuls of puffed rlco. stirring often to prevent burning. Doll two cupfuls of brown sugnr, one-hnlf cupful of water, ono tnblcspoonful of vlncgnr, one tenspoon-. ful of butter, n pinch of soda dlnd a pinch of salt, until tho mixture forms i n soft ball In cold witter. Heat In tho rlco and pour Into buttered tins. Baked Peaches. Peel, cut In hnlves nnd remove tho stones from six peaches. Plnco In a shallow baking pan. Fill each cavity with a teu8poonfu! of sugnr, one-half I teaspoonful of butter, p fow drops of lemon Julco aud u grating of nutmeg. |