Show food the family will like by NELLIE MAXWELL I 1 wish we could wash from our hearts and souls the storma of the week away and let water and air by their magic make ourselves as free as they then on the earth there would be indeed A glorious washing day louisa alcott one amny purchase so many of the semi and tropical fruits canned that for occasions they are a great convenience figs are not always to be found fresh or dried but canned they are always available and easy to sen e in many of the good markets Is now a emall caa selling for ten cents which makes a delightful dessert or cake filling lien more or the housewives leam the value of figs this small can will become more popular chere the fresh US Is obtainable the following confection will be welcome candled figs wash figs and let stand over night in water to tover in the morning add to the figs and water a tablespoonful or two of cinnamon candles enough to color and sweeten the mixture cook together until tender from the beat and coot silt each fig and insert candled cherries fenelo Se nelo sher a bet glasses with a little of the in which the figs were cooked served with whipped cream its found most delicious sweet potato surprise take two cupfuls of cooked priced sweet pota toes when nearly cold add one beaten egg salt and pepper to taste if too dry efly a little cream into balls with a hidden in each koll in bran flakes and fry in hot fat drain on soft paper and serve hot banana souffle take one cupful of whipping cream one cupful of thinly sliced bananas five eggs one half cup tul of powdered sugar neat the cream until stiff and fold in the sliced bananas beat the eggs add sugar and told in the banana mixture set in a pan of hot water and bake in small dishes or ra until a light dell cate brown serve at once celeriac Celer lac salad take two celery roots peel cover with boiling water to which has been added a little lemon juice or vinegar cook until tender cut into dice and booi add two large peeled dicea diced one grapefruit cut into bits one cupful of chopped blanched almonds serve with oil and grapefruit juice prepared as a trench dressing adding a bit of lemon juice pour over the salad and allow to stand two hours serve on lettuce leaves w B ita beef soup or consomme may bi made the base of many interesting diches such as molded meat fish or vegetable corn when thickened with gelatin beet soup treated with gelatin Is fine for stuffed vegetables euch as tomatoes and green peppers oxtail soup make a fine filling for staffed cabbage thia soup alien served with dumplings dump lings is especially well liked add a binding of flour and butter try the mulligatawny heated and served with hot boiled rice garnished with pimentos pi cut into strips or with chopped green pepper deviled crab melt three table spoonfuls of butter add two tablespoonfuls of flour and when well blended add one cupful of thin cream one teaspoonful of paprika a dash of cayenne two egg yolks two cupfuls of crab meat one half teaspoonful of lemon juice two thirds of a cupful of buttered bread crumbs mix and cook three minutes place in a buttered ramekin and cover with buttered crumbs place a thin slice of lemon on top of each serving bake until brown Garnish with parsley a 30 |