Show I I INJT TEN I i UUlJUVH that economy docs not mean spending a small irnouru but In getting the largest return for the money expended Tho Winter Berry Tho rosy winter berry Is now in abundance In our markets There are many attractive ways of serving them for the plain stewed cranberry wash them and cut once In half adding n pint of water to a quart of berries When about halt cooked add two cupfuls cup-fuls of sugar and finish cooking Spiced cranberries are nlco served with game and are prepared as any fruit for spicing Wash a quart of the berries and a half cup of water In a small bag tie a dozen cloves 12 allspice two sticks of cinnamon and several blades of mace Put the bag Into tho cranberries and water and stew all together until tho fruit Is well broken Remove tho splco bag run tho berries through a colander add two cups of sugar brown stir until dissolved dis-solved and net away to get cold Cranberry Pudding Pour boiling water on ono pint of bread crumbs melt one tablespoonful of butter and add to tho crumbs Add two wellbeat en eggs one pint of stowed cranberries cranber-ries and sweeten to taste Bake In a buttered dish until firm Servo with an egg sauce which Is made by beating beat-ing ono egg until light Add a half cup of sugar and a cup of hot mlk flavor with lemon or vanilla Cranberry and Apple PlePeol core and slice five large cooking apples put a layer In tho bottom of tho pie plate sprinkle with sugar and put Inn In-n layer of cranberries then more apples and berries until the dish Is full Moisten with water cover with a rich crust brush over with the beaten whlto of an egg Bako the pie for an hour in a moderato oven CranbfTry Dumplings Bako n paste of half a pound of chopped suet rubbed into a pound of flour add a toaspoonful of salt two teaspoonfuls of baking powder a teaspoonful ol sugar and sufficient water to make paste td roll out Line a buttered baking dish with it fill with uncooked cranberries well sweetened covet wit ha crust cover with buttered paper pa-per and steam gently for two hours Cranberry TartTo ono quart ol berries add a pint of sugar and a pint of water simmer gently until soft Put through a colander and turn out to become cold Line a pie plate with puff paste fill with tho cranberries and lay strips of pasta across the top Bako In a hot oven V V HAT ever tho weather may bo says he What ever tho wenther may be HB the Bongs ye sing and the smllcJ ye wear Thats a makin the sun shlno everywhere every-where Ways of Serving Game A prnalf chicken Is especially good roasted with a dusting of sago besides the salt and pepper Ducks nro sometimes stuffed with apples pared and cored and cut In quarters Others like three small onions used for stuffing Neither ol theso are to be served with the ducks but aro removed before serving Another I An-other favorite stuffing Is a bunch ol celery Bake 20 minutes in a very hot oven basting every five minutes with tho fat In the pan Remove the string and skewers before taking tc tho table Servo with orango or ollv sauce Currant jelly should accompany accom-pany a duck course Tough ducks are steamed an hour and then braised To braise try out two slices of fat salt pork remove the scraps and add to the fat flvo slices of carrot cut In cubes onehalf of a sliced onion two sprigs of parsley one bay leaf then cook ton minutes add two tablespoonfuls of butter and I fry tho duck turning often until the surface Is well browned Place on n I trivet in a pan pour over tho fat and I add two cups of boiling water or soup or stock Cover and bake In slow oven until tender basting often and adding more water If needed To broil a quail allAv ten minutes for cooking Serve on slices of lemon Currant Jelly should accompany this course Larded Grouse Clean and if tough remove the skin covering tho breast Lard the breast with slices of salt pork and Insert two Inrdoons In each leg Lay on a trivet In a shallow pan rub with salt and molted butter dredge with flour nnd surround with tho trimmings of tho fat Bake twenty twen-ty to thirty minutes In a hot ovon basting threo times Arrange on a platter nnd pour around bread sauce sprinkle the bird and sauce with coarso bread crumbs Garnish with parsley Broad Sauce Cook two cups of milk with half a cup of fine breadcrumbs bread-crumbs nnd an onion stuck with six cloves 30 minutes Uomovo tho onion add n half teaspoonful of salt a taw grains of cayonno and two tablespoonfuls table-spoonfuls of butter Uso a tablespoonful tablespoon-ful of butter on the crumbs that have boon browned and aro sprinkled over tho grouse Roast quail are baked tho same aa lardod grouso Plover Is broiled ct roasted the same as quail 7 |