Show 0 that which renden renders lit life burden some to us generally q arlic arises from rom the abuse abu of it boureau food tie the family will enjoy OIL the little people there ie is no F foil cale coke which quite satisfies as dos dots s good well uell baked cooky the follow las log Is a valued recipe grandmother grandmothers cockle cookies cream one cupful of unsalted cd butter with one cupful of granulated tugar sugar using a wooden spoon add one cupful of sour cream and one cupful of new orleans molasses and beat until smooth add one half teaspoonful of clun cinnamon anion onu one quarter arter teaspoonful of alli allspice pice it grating of nutmeg and a half tea spoonful of salt sift two tuo teaspoon fule tuis of eoda soda in a 4 cupful of flour mix adding more flour dour but ue use ds d little as R possible take out a piece of the dough and pat it out on the board one third inch thick cut out with nith a heinch hered cutter and bake in m ell gr red pans pens in a moderate oen bake very carefully so 0 o BI As dot not to burn rhode rhada island chowder cook a three thre inch cube of bait salt pork with a elice slice of ot bonlon in one halt cupful of cod cold water for top minutes drain resene liquor wash one quart ut of clams and reserve the liquor parboil four cupfuls of potatoes cut into cubes he five minutes drain to the potatoes add the reserved liquors the hard part of the fiame lams finely chopped chop and it two cupfuls of boiling water ater ahen lien the potatoes ere are nearly done add nod one cupful of levied anil and strained tomatoes one fourth teaspoonful of soda soft part of the clama clams one cupful each of scalded milk and cream an ant two tio table spoonfuls of butter reason lenson with till suit sail and pepper to taste ana serie with 1 I h milk crackers crac kera split spill and moistened ned with ith cold milk all reheated and bened cry hot belgian hash this 1 lit a most delicious deith fill thoe those who are trained to like meats cook cool two pies pigs feet until nil till the moisture Is absorbed and the meat Is tender using the tho follow ine ing liquids liquid three Thre fourths of A cupful of vinegar one fourth cupful of ater water ti add one half halt cupful of chopped prunes one half capful cupful of currants one halt half cupful of sugar alt salt and pepper to tate taste and one half of a grated crated nutmeg serve ath alth the fruit in the sauce thiv ta 0 ill ta Nip pr union |