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Show How I Kept House Without a Servant By JOSEPHINE STORY. EVERY woman who Is her own cook dreads that feeling of revolt which sweeps over her when, the noon meal just finished, she confronts the problem of supper. The recurring monotony of meal-getting meal-getting is the rock upon which many a home ship has dashed to pieces. Here was an efficiency proposition which kindled my imagination! To assure myself of leisure in tho afternoon af-ternoon I must accomplish the feat of preparing supper In the morning. Well, it did not require half the puckered-brow thought to solve this problem that I had given to a game of bridge ln less enlightened days. In the first place I made the flreless cooker work for me. Had it not been for that comfort of the servantless, I could not have motored all one crisp, bracing Autumn afternoon and yet have regaled tho family with a hot, savory mutton stew for supper. After luncheon I browned two cups of two-inch cubes of mutton in one-quarter cup of buttor, placed this in flreles's-cooker pail, added two-thirds two-thirds cup of tomato, one onion sliced, one tablespoon chopped parsley pars-ley or a dried celery root, two cups of pared potato cubes, which had been parboiled, one teaspoon .of salt, one-eighth teaspoon of pepper, and covered the whole with two cups of water. This was placed on the range . and allowed to boil five minutes, after af-ter which the nail 'was placed in the i tireless to cook from three to four hours.- When removed, the pall was set on top of range and Into the mixture mix-ture was stirred one-third cup of flour, which had been mixed to thin paste with water. The stew boiled for five minutes before serving. With this was served escal loped tomatoes, which had been prepared ln a baking dish in the morning, with buttered crumbs on top, all ready to be set in the oven at night and browned. Toast had been the bread served, and the dessert was of individual custards with caramel and nut sauce; this also made ready before noon. y Veal loaf, which may be prepared at any jtfme and Berved cold, Is a delectable de-lectable supper dish. Chop three pounds of veal and one-half pound of bam or salt pork very fine. Mix into it two eggs well beaten, one cupful of fine bread or cracker crumbs, one teaspoon of salt, one-half teaspoon of pepper, one teaspoon of onion Juice, one-half teaspoon of ground mace, , one-half teaspoon of allspice, Mold Into a loaf and place on baking dish. Glaze with beaten egg and sprinkle with bread crumbs. Cook 1n moderate mod-erate oven two hours, basting often with melted butter and water. Macaroni and tomato sauce, hot and tempting, is served with the slices of veal loaf, as the former is a dlBh which may be prepared early, ready Tor the final browning at night. We 'have thin brown bread Bo..id-wlchos Bo..id-wlchos with this and a rather rich dessert of Banbury tarts. These also are made in the morning and are slipped. Into HiQ avon.ifox. a moment before serving. To make, chop one cup of seeded raisins, add two teaspoons tea-spoons of very thinly sliced citron, one-half cup of sugar, the grated rind and juice of one lemon, one egg beaten light and one-eighth teaspoon of salt. Cut rounds of pastry, place spoonful of mixture on one side, moisten edges of round with water, fold, press edges together and bake. If the evening promises to be cold, the appetite clamorous and the first course" of the supper light, 'tis then that I summon the flreless to my aid and prepare a steamed pudding. The fruit in It may be figs, dates or raisins, the foundation is the same. Sift together one cup of entire wheat flour, one-half cup of whlto flour, one-half teaspoon of salt, one teaspoon tea-spoon of soda, one teaspoon of cinnamon. cin-namon. Mix and add one beaten egg, .one-half cup of milk, one-half cup of molassps, four tablespoons of melted butter, -then a cup of fruit. Turn Into buttered baking powder tins, filling them only two-thirds full; tie down the covers firmly and place In flreless cooker pail, in which is boiling water. Cover, and when tho water has boiled In pall one-half hour, place the pall on hot disk in the flroleas and cook about three hours. Serve the pudding with hard sauce. On Saturday the brown bread ia mixed after luncheon and left to cook at its own sweet will In tho flrelosB. Truly tho woman who has. not yet adopted tho flreless cooker will have fascinating fields of exporl-mentnport exporl-mentnport before her.5vJien she, |