Show h tP I ICA CA IN I Grow old along with me The best Is yet to to-be to be The last Jast of oC life me for Cor which the first was made Our times are In his hand Who saint A whole I planned Youth knows but half trust God see eee all ll nor bo afraid Robert Browning HELPFUL HINTS Now that butter Is so 80 costly na as as In fact are most fats housewives are arc are finding It expedient If not necessary ary to substitute tute the cheaper fats tats tats' when whenever eyer possible As bacon Is such a n used commonly breakfast t dish the fat tat accumulates 1 and unless carefully treated Is not palatable as ns a general purpose fat Take bacon fat add cold water and heat until melted and hot on the back backof of the stove then set away to cool The fat will be washed clean from bits of charred bacon and the smoky taste which Is so objectionable to many Is nearly removed Such fat may be used In spice cakes spiced puddings fruit cookies and In other dishes lishes in which the flavor of spices or fruits predominates All meat drippings may be treated In the same way as bacon fat and they can then be used for biscuit breads of various kinds cookies and even for pastry In using any washed fat fator fator fator or lard for shortening a good portion of salt saIt must be used to give It the proper taste Chicken en fats after being rendered strained and cooled can be bee used as ns shortening for delicate cakes and In dishes where butter Is used and for tor forthe forthe I the seasoning of vegetables and soups as well as In puddings Sweet lard makes good shortening for ginger bread and molasses cookies To Improve an any of the butter substitutes substitutes substitutes sub sub- put on the market like oleomargarine oleomargarine oleo oleo- margarine mix with a pound carton one teaspoonful of sugar sugar powdered powdered Is best as It Is smoothest In blend ing When washing bathroom rugs lay them on the washboard after soaking them In a good suds to loosen the soil then scrub with a small scrubbing scrubbing scrub scrub- bing brush and soap looking for all spots and going over oyer every Inch of surface When well rinsed and hung without wringing on the line to dry the rug will look like lII new If very heavy It Is best to dry on the grass as the weight often breaks the warp One simple little song we sing To brides but newly wed Just make the best of everything everything- Especially of oC bread SEASONABLE GOOD THINGS THING As eggs are getting more plentiful we may use them a little more freely as ns main dishes In rt place of meat a Eggs In Green Peppers Use large bell peppers of regular shape Wash Vash them well welland welland D rs and with a sharp knife cut them lengthwise Into two sections Remove the tho white portions rinse well and parboil par- par boll boil ten minutes In a saucepan of wa wa- ter Remove and Invert on a sieve t to drain Sprinkle In each pepper a few buttered crumbs which have been moistened with cream Break Dreal an egg carefully In each season with salt and pepper and bake balm until the white of the egg Is set t. t Serve on rounds of lightly browned and buttered bread Porcupine Apples Core Core and peel uniform apples which will wUI not lose their shape In III cooking Put them to cook In a water sugar-and-water and when l tender enough to be soft on the outside remove from the and decorate with almonds blanched and I cut In eighths Use the pointed end to stick Into the apple arrange the I decorated apples In Jn a baking dish pour around the and bake In the oven until the almonds are arc brown Serve hot or cold with or without cream Sour Cream Cake Sift Sift together two and one-fourth one cupfuls of flour two teaspoonfuls of baking powder one one- half teaspoonful of salt and one teaspoonful teaspoonful tea- tea II spoonful each of cinnamon and nut nut- meg Add one and one fourth cupfuls of sugar half a cupful of nuts and find one cupful of chopped and floured raisins Stir Into one cupful of thick sour I cream one-fourth one teaspoonful of soda suda I In a tablespoonful of water I Add to this one fourth cupful of softened soft soft- cued ened butter butler stir enough h to mix Combine Com Com- Combine I 1 bine the flour and other dry Ingredients with the cream eream and butter buttel beat together together to to- 1 gether for one minute Add one or or two eggs and bake In a paper lined pan One cupful of cream If rich and thick may be counted as equal to one one- third of a n cupful of shortening It Is too bad to serve a dish or f any kind of vegetable without an appropriate seasoning It is not good economy to spoil the dish for lack of butter milk or seasoning Reasoning Meringue This This meringue sau save sa sugar u ga 1 Beat Deat the whites of two eggs Add Adl one one eighth eighth of a n teaspoonful of or cream of tartar Pour one half table- table spoonful of honey over O the eggs heating heat hent ing ingo wen o un until I tile the honey Is mixed Add Acid vanilla and heap the Hie meringue meringue- on the pudding or pie and Town irown In hl a slow oven 0 I wc |