Show SELECTED RECIPES PALATABLE AND NOURISHING DISHES EASILY MADE Proper Use of the Hay I Box Additions to the Breakfast MenuNew and Old Ways of Preparing Tomatoci Oat meal and corn mush can bo easily prepared by alii of the hay box without danger of burning Take any wooden box throe or four Inches larger on every side than I tho kettle to bo used Ilne It with several tilled nessas of newspaper or brown wrapping wrap-ping paper Put In the bottom three or four Inches of buy set the empty kettle In and pack hay around It to tho top of the kettle This will be porniunou nr until the hay needs changing o iirti < of carelessness In spilling anything It Remove tho kettle put Into It whatever Is to be cooked hall on range or gas until thoroughly heated through Cover closely nud wlSa boiling remove quickly to the hay box have a bag filled with hay to fit tho box Cover with that closo down lid and do not open for sovornl hours I OAT MKAL One and a half cups rolled outs flvo cups boiling watr two scant teaspoons Bait Doll on range stirring constantly about ten minutes or until It begins to thick n Put In hay box over night CORN MEAL Ono cup corn meal four and a half cups boiling water ono level tcaspoonful salt Pour boll Ing water Into the meal stirring constantly con-stantly to prevent lumps Let It boll up hard remove to hay box for four or live hours Pour Into bread tin and slice and fry for breakfast next morning PUFFED UICE niUTTLE Use recipe for butterscotch and when done stir in thrca cups ot puffed rice I and spread on buttered dish to cool I PUREE OF CORNSave ono pint of water In which corn has been boiled the day before also ono ear of corn Cut tho corn from tho cob Into the water scrape thoroughly add a pint of milk also a rounded tablespoon table-spoon of Hour and butter blended Let It come to a boll and season with saltspoon or salt TOMATOES AND CORN Pare ripe tomatoes and cut Into small pieces Stow until nearly soft then add ono third as much raw corn shaved from the cob and cook ten minutes more or less If tho corn Is very young or tender To one quart of tomato and ono and onethird cups of corn add a rounded teaspoon of sugar n level teaspoon of salt a salt I spoon of pepper and a level tablespoon table-spoon of butter und serve hot I TOMATO FIGS Tho figs should bo made from tho small yellow pear tomatoes because their shape and texture nro much like real figs Pour boiling water over them and lot stand a few minutes drain and peel Weigh and put them In a deep bowl with an equal weight of sugar Let stand two days pour off tho sirup which must bo boiled and skimmed until perfectly clear Pour over tho tomatoes und lot stand two days as before Boll and skim the sirup again After this has been repeated tho third time the figs are fit to dry If tho weather Is good But If It Is damp or rainy lot them stand In the sirup until drying dry-Ing weather Spread on largo earth on plates put In tho sun to dry which will take about a week Pack In small wooden boxes with fine sugar scattered between tho layers and tlsuo paper laid I on tho top These figs will keep for years PRIED TOMATOES WITH CREAM Cut half a dozen good sized rlpo tomatoes In halves and put with cut slda down In a pan Pour In a tablespoon table-spoon of molted butter and cook slowly until tender Set the tomatoes on n hot dish and after tho butter I has browned a little stir In n roundIng round-Ing tablespoon of flour and when well mixed turn In n cup of hot milk Cook three minutes and add half a level teaspoon or more of salt and a little pepper Pour over tho tomatoes and servo |