Show IThe I I Grow old along with me The Tho best test Is yet to be The Tho last of or life for tor which the drat t. t was made Our times limes are aro arc In his hla hand Who saith A whole I 1 planned Youth knows but half trust God see eee all all nor be bo afraid Robert Browning DrownIng HELPFUL HINTS Now that Hint butter Is so 80 costly as In are arc fact arc are most molt fats housewives finding It expedient If It not necessary to substitute substitute C tute tute the cheaper cheap r fats whenever possible As bacon Is such a n u used commonly ed breakfast dish the fat accumulates tes' and unless carefully treated l Is not palatable as a general purpose fat Take bacon fat ad add l cold water an and heat until melted and anti hot on the back backof acl of the stove then set a away awny to cool The fat will be washed clean from froni bits of charred bac bacon n. n and the smoky taste which is so objectionable to many Is nearly removed Such fat fatma ma may be used In spice cakes spiced puddings fruit cookies and In other dishes In which the flavor of spices or fruits predominates All AIl meat ment drippings ma may be treated In n th the same way as ns bacon fat and they can cnn then be used for biscuit breads of various kinds cookies and even for pastry In using any washed fn fat fator fator t tor or lard for shortening a good portion of salt must be used to give It the proper taste Chicken fats after being rendered strained and cooled coole can be used sed as ns shortening f for r delicate cakes and In dishes where butter Is used and for forthe forthe forthe the seasoning of vegetables and soups as ns well ell as In n puddings Sweet lard makes good shortening I for ginger bread and molasses cookies To ro Improve an any of the butter substitutes sub statutes put on the market like lIle oleomargarine oleo oleo- oleomargarine margarine mix with a pound carton one teaspoonful of sugar sugar powdered powdered Is best as It Is smoothest In blend blend- ing When washing bathroom j rugs lay loy them on the wa g t r 1 them Uj Jn TT 01 d suds iT 4 loosen the 1 Toft if then scrub with a small scrubbing scrubbing scrubbing scrub scrub- bing brush and soap looking for all aU spots and going over every Inch of surface When well rinsed and hung without wringing on the line to dry the rug will look like new If very heavy it Is best to dry on the grass as the weight often breaks the warp One simple little song wo we sing To brides but newly wed Just make the best of every everything everything- Especially of or bread SEASONABLE GOOD THINGS THING As eggs are getting mc more re plentiful we wc ma may use them ii n little more freely as main dishes In place of meat Eggs In Green Peppers Use large bell beIl peppers of regular shape Wash them well weIl wellI welland m I m and with a sharp knife cut them lengthwise Into two sections Remove tho white portions rinse well and parboil par- par boll boil ten minutes in a saucepan of wa wa- wa ter Remove and Invert on a sieve to drain Sprinkle In each pepper a few buttered crumbs which have be been beci I moistened with cream Break an egg I carefully In each season with salt anti and I pepper and bake until the white o of tho the egg Is set Serve on rounds of lightly browned and buttered bread brend Porcupine Apples Core Core ore and peel uniform apples which will not lose their shape In cooking Put them to cook In a water sugar-and-water and when tender enough to be soft on the outside remove from the and decorate with almonds b blanched and and cut in eighths Use the pointed end to stick Into the apple arrange the tho decorated apples in In a baking dish pour around the and bake balc In an the oven until the almonds are brown Serve hot or cold with or without cream Sour Cream Cake Sift Sift together two and nd one-fourth one cupfuls of flour two teaspoonfuls of baking powder one- one half teaspoonful of salt and one teaspoonful teaspoonful teaspoonful tea- tea spoonful each of cinnamon and nut nut- meg Add one and one-fourth one cupfuls of sugar half a cupful of nuts and one cupful of chopped and floured raisins Stir SUr Into one cupful of thick sour cream one-fourth one te teaspoonful of soda dissolved In n a tablespoonful of water Add to this one-fourth one cupful of softened softened softened soft soft- ened butter butler stir enough to mix Combine Com Com- bine the flour and other dry Ingredients with the cream and Mutter butter beat together together together to to- gether for tor minute one Add one or two eggs and b bake ke In a paper-lined paper pan One cupful of cream If rich and thick may be counted as equal to one one- thil third t of a cupful of shortening It Is too bad to serve sef a n dish or 1 any kind of vegetable without an appropriate seasoning It t tg is not not good economy to spoil the dish for la lack k of butter milk or seasoning Reasoning Meringue This Meringue This meringue saves saves' saves t sugar u nr Beat the whites of two eggs Add one-eighth one of a teaspoonful of or of cream of tartar Pour one half tablespoonful tablespoonful tablespoonful table- table spoonful of honey over the e eggs s. s beatIng beatIng beat beat- Ing well weB until the honey Is mixed Add vanilla and heap the meringue lightly I on the pudding or pie and crown irown In a slow v oven ovon Yit L 1 I I I |