Show COLD EATHER DISHES When the north wind doth dotti blow bmw alli an 1 mercury mercur diminishes and aud tiie 1111 H I II I II I crosses creases certain dishes seem as asI seasonable I and comforting as a good tire fire Sp t I with Its staying qualities ami aimi its lii it capac capacity aai r rity ity for seasoning is S essentially SI I weather dish dl h or 01 rather the ra ray raw m me from which many excellent dj h s ma mabe 5 be made In this tills country it is rarely S J and is often oCt en too The best spaghetti is yellowish ii in inand r rand rand and when thoroughly hh took i l 11 f three or four times its dry siz iz A ma quantity of the paste should h n pling Into a 8 large huge quantity of water and merely blanched tiT lur f Ii IV ten t n minutes then drained Fr Prepare Priar par i tRW tJi way wy ray it will absorb a I sra gat at i l good gravy travy or rich sauce ana ird al ai to the reputation nf it f iny dY 1 dYS K S Italian Spaghetti Chop a pound of oC bacon vrr vr r ro rIt l lIt It Into a stew pan with a quart n r wat wata ar af ara afa a liberal dash of paprika a Int 1 r e nt Of par CiT He iCe half balf a can of tomatoes sc r t a 1 fuli full of the tomato paste to be found f id n C o 1 half holf Italian grocer grocery Simmer for tI 4 i a hour remove the clove of pint of the blanched spaghetti S stew pan on a slow fire or in i a nina r rovan ovan r and let it stand till tiu til pIt t t a absorbed the gravy gra Tho wi a s rJ ti hy tito to garlic may use finely ch eb p u but in either tomatoes or p sp gar lie lits may be De used with and It gives a delicious flu fla If r like lIk no other Paste With Drippings Still sun another dish is made iH i r ing drippings from roast fowl win W li tho ri b lets of same as well as any am an fr t m of the bird that remain h pi r in quart n t e fine Boil thoroughly a qu seasoning with whole black p r ri rIT clove ot garlic Then adil adi A vl om blanched spaghetti and set Tn n I Ion w j i ion P Pon on the back of the stove stoe IT pf u II f for an hour The whole sec ec spaghetti lies in boiling a T r I time in water ater and a long tm J T r gravy grayy A Spanish A novel and spicy Spanish s n nas nas as follows follos One can of tonn toniI 5 I Iod od l lar rg s sn cupful of stale bread a a th d which from j green pepper n been removed half balf a dozen dOlen O Othe I Ithe the inevitable clove of barlit 1 i 1 rf sugar fill fiJi into mh a bake In m a si I a aan pudding dish and lid r ran r ran it f n an hour or more Stir in a gl gf nu nuI rj my halt half a pint of cream a ium 1 alf a J ater ter tel and break bIek into the dozen dosen eggs as if it for forto i tr jp 1 U to th the oven for a r fe few w j a ae 1 l cooked a and d serve bo hot e s are eggs hu nn fl flin ui made delicious and easily J in spite of the numerous detail R 1 |