Show 4 t i aften ABINET g mind a change of acene try a cnance of thinking what it things seem sordid mean what a the use of blinking latea not always storm and cloud somewhere tar are to to think your joya out loud f silence all repining housekeeping RUTS when are we to be emancipate from the old bugbear of madam J grundy and the way mother used to do mothers ways were good ways but conditions change the laws that in our fathers days were good are not the laws for us BO we must get out of the ruts and be able to swing along on high ground Is the old fashioned monday the best day tor washing or la it the day that has always been used and so we i follow the procession tuesday Is in every way a better day tor if the clothing must be picked up looked over mended or stains removed sunday Is not the day tor 11 after the day of rest monday comes full of the many things that were left from the week end it the laundry work Is added to all the rest it makes too full a day in homes where the day 1 Is used to acet the clothing in condition to wash the work Is made much lighter must we always serve potatoes with our dinner or every other dealt can we not occasionally break away and get out of that ruta serve hominy fried bananas or boiled rice do you have the same kind of dessert every week or two there ara simply millions of ways of preparing desserts have a variety so that the family do not tire of the same one we are always glad of finding an old friend in a new dress for those who are fond of tripe this recipe will e acceptable cut rounds of tripe with a pall cover in rounds four or five inches across if it Is pickled add salt pepper olive oil and onion juice and if it Is not pickled a little lemon juice let it stand an hour or longer in tats marinade turning often then broil delicately lay on a plate and butter the rough sides generously garnish with chopped parsley or cress and serve two rounds to each person when cooking lima beans add a seasoning of onion and a teaspoonful of curry moistened with a little benr on juice w mi I 1 H sor wai B i H tn i valm I 1 asi L B m in say HCAN teach sugar to ftp down your throat a million ot ways A box where sweets compacted he herbert can one desaro too much ot a rood the last taste ot aleeta Is sweetest shakespeare HALLOWEEN CANDIES there Is no candy that the young angs ake BO well as butter scotch take three cups of brown sugar three fourths ot a cup of water two tablespoonfuls of butter an eighth ot a teaspoonful teaspoon tul ot soda a teaspoonful teaspoon tul of flavoring and a few grains of salt boll all together except the flavoring until a thread Is formed when dropped from a spoon pour into buttered pans let stand until cool enough to mark oft in squares taffy cook together a cup of molasses a cup of sugar two thirds 0 a cup of butter an eighth of a teaspoon of salt two thirds ot a cup of milk when brittle flavor and pour into hot buttered pans molasses candy boll together until brittle in water two cups of molasses two tablespoonfuls of butter two cups of brown augir a cup of water and a third of a cup of vinegar pour into greased pans and pull when cool enough cut in lengths with a pair of shears wrap in waxed paper pradines pralines Pra lines boll together one and seven eighths cups of powdered sugar a cup of maple and a half cup of cream until a soft ball Is formed when tried in water remove from the alre and beat until of a creamy consistency add two cups of hickory nuts and drop on waxed paper in small patties chocolate carmels put two tablespoonfuls of butter in a saucepan and when melted add a halt cup of milk and the same amount of sugar and a cup ot molasses when boiling hot stir in tour squares of chocolate cook until brittle when tried in cold water stirring occasionally to prevent burning remove from the heat and beat three minutes add a cup of walnut meats and a teaspoonful of vanilla turn into buttered pan and marlc in squares when cool enough wrap each in paraffin paper |