Show flED 1 b m A D This s community spirit says I I. I Iam am under obligations of ot service to my J i neighbor next door whoever he Is I Iam Iam am und under r obligations to my community community community I am am no longer a n. resident only I am a l responsible citizen I 1 must must mako it Il my duty to see see that the schools and churches teach first of ot all aU allgood good citizenship I I. I WAYS WITH MEATS To pan broil a n steak be sure sur to have the steak at least one or 01 onea onca one a and n d ct one half n Inches thick Heat Ilent the Iron frying pan smoking hot and rub It quickly with witha a piece of suet on a n fork then lay jay In the steak Cool Cook for f r a n minute min minute min min- 1 ute and turn Ito do sear sen theother theother the other side being careful when turning not to pierce the steak with the fork or the Juices will will be he lost When both sides are well s seared r d season enson with pepper salt and a bit of butter burter then cook ata nt at nta a n lower temperature un until il It is Is' right lt to JO serve S Serve rYe on a n hot platter plotter Pot Roast Take Roast Take four pounds of beef from the shoulder Put half halt a cupful of good drippings in an nn Iron kettle nod when hot turn In the beef i isear sear we well well all over then let It cook conk slowly for two hours After the t Lour hour I our season with salt and pepper a n apiece apiece piece of celery carrot an onion union and anda a n piece of bay leaf If that flavor Is liked If cooked slowly no water will willbe willbe be needed Pour off some of the fat anti and mal make e a gravy vy as as as' for roast beef Swiss Steak Pound Pound flour with the edge of a n saucer into a n round steak using as much flour as the meat will take tale up Season v veil ell and fry In a littie little lit lit- tle tie hot fat until well browned on both sides Ides then add water to cover coyer andset andset and set on the back of the range or over th the simmering burner to cook for two hours or r until tender Cover closely to keep In all nIl tLe tie steam team The gravy Is ready to serve with this dish as m ItIs it itIs itis Is made from the flour In the pan with the tho liquor Onions carrot or celery may be added to the meat while cookIng cooking cook- cook Ing to ar vary the flavor Mock Duck Flank Flank steak may be used for this dish Score the flank to In toa in inn a n half dozen slashes Prepare a 0 stuffIng stuff- stuff stuffIng stuffIng Ing as for chicken Add sage and suet or any sweet fat Roll nolI up carefully tie and place in n a kettle and half cover cover cover cov cov- er with boiling water Simmer several several sev sev- eral hours on the back of the stove and when tender brown In a n hot oven If a fireless cooker Is used It may cook over night Serve with gravy mn made de from the liquor In the the kettle Fried Ham Take Tak Take a thick slue slice sll e of ham parboil It for five minutes Do Donot Donot Donot not drain but spread with a teaspoonful teaspoon- teaspoon ful of mustard and n tablespoonful of brown su sugar ar and cook cool until brown Ham Is also most palatable cooked In Inthis inthis this way using cider Instead of water watern In n which to parboil It tt Another way with ham Is to place a n thick slice Inn ina In Inn n a granite pan and cover with milk Bake Balm in a a. a moderate oven until the milk Is nearly ab absorbed orbed It Is manifest the world over that only by increased production and persistent persistent per per- frugality In the use of food supplies s can the food problem be solved and the cost of living re re- re- re American American Cookery SEASONABLE DISHES With the high price of eggs we will wil have to make mae some attempt to learn lean some egg extend extend- a ers We have ha become become become be be- come so proficient profi- profi In extendIng extending extending extend extend- ing meat that surely the same i ability may be he used with EJ a 0 eggs A good supper or breal breakfast fast dish Is made by using a cupful of seasoned boiled rice added added add add- ed to two or 01 three thre eg eggs s which have hn been escalloped with milk This dish will serve sene four or five persons Bran Brown Bread Take Take one cupful cupful cup cup- ful tul of whole wheat flour half a 0 cupful cupful cup cup- ful of honey four tour cupfuls of r rye e flour a n teaspoonful of soda four teaspoonfuls teaspoon teaspoon- f fails fuls ls of anise seed two teaspoonfuls teaspoon teaspoon- fuls of ginger the yolks of two eggs and one-fourth one of a n cupful of po pow dered sugar Sift the flour with the dry Ingredients mix with the eggs and sugar put Into Info greased pans and bake in a u quirk quid oven Puffed Rice Brittle HEat Heat one cupful cup cup- ful of sugar In a smooth pan until clear and golden brown Stir Into this one half package e or more of puffed rice which has lias been well heated In In the oven to crisp It Fondant For Fondant For a n foundation for all allbon allbon bon bons bans and French candles candies this thi Is the base Boll Boil together two cupfuls of sugar two tablespoonfuls tablespoon fuls of corn and one half cupful of water to the soft bull ball stage Pour out outon outon on a buttered platter and when whon cool conI enough to handle work with a n wooden woollen wood en spoon and knead until smooth Put flit away In n a n buttered bowl to ripen for fora forn a n day or two This candy may he mixed with fruit colored and flavored to taste molded In balls an an dipped In n melted chocolate for chocolate cream or mixed with nuts nits Marshmallow Peaches Arrange p halves of peaches penches on a n de dessert sert dish Whip cream sweeten and ond flavor with almond Place n spoonful of the cream In the cavity of the peach with witha a n fresh marshmallow on top Serve Ser with cookies or cak cake as ns a dessert |