Show thy beart will cheer thee when the paint forgot do wrong for pleasure a sake then count thy gains the pleasure soon departs th bin mains t bishop COMPANY DISHES when entertaining company a few choice dishes are always appreciated fancy cookery Is nothing but plain cooking with a few frills creamed oysters in loaf cream oysters as usual and serve them in a bakers loaf remove the top with a nice clean cut and scoop out the center of the loaf leaving a framework butter well on the inside and brown in the oven fill with creamed oysters and serve on a bed of lettuce leaves creamed sweetbreads sweet breads or mush rooms are equally good served in this way Maced olno salad season with french dressing a cup of dicea diced pota toes carrots peas and string beans all cooked arrange on lettuce leaves in four sections heap a teaspoonful teaspoon tul of boiled dressing on each garnish with hard cooked eggs and parsley ice cream in case bake angel food in a round tin when cold cut out he center leaving a shell thick eno gh to hold vanilla ice cream cov er with whipped cream and serve at once braided braised tongue cook a beet tongue slowly for two hours then skin it and put it into a casserole melt three tablespoonfuls of butter add three of flour and cook well add a pint of water in which the tongue has cooked a pint of stewed and strained tomatoes heat until smooth and thick add halt a carrot cut fine one chopped onion half a tablespoonful tul of worcestershire sauce a few dashes of red pepper and the tongue cover and simmer tor two hours serve from the casserole grindstone that had not the J al 31 brit in it how long would it take f sharpen an axa and affairs that had not grit in them how long would they take to make a man 11 W beecher A SYMPOSIUM OF SALADS there Is nothing new under the sun which Is true of salads yet we may rearrange and garnish alons so that they appear quite new celery salad cut celery up into inch pieces and split each piece rub dry in a towel and set on ice prepare a small cup of walnut meats two heaping tablespoonfuls of chopped olives and a cup of stilt mayonnaise just before serving mix all together put into a salad bowl with the white leaves of the celery around the edge chill the bowl and serve at once pear salad drain the from 4 can of pears that have been put up whole and not too sweet lay in a dish and pour french dressing over them using three tablespoon tula of the best olive oil and a tablespoonful of vine gar half a teaspoonful tul of salt and a few dashes of cayenne pepper cut cubes of cream cheese and servo on lettuce leaves with the pears string bean salad drain a can of yellow wax beans stand on ice then lay on lettuce leaves with hard cooked eggs and boiled dressing cabbage salad with shred cabbage and mix with boiled dressing add a handful of almonds cut fine and a few chopped canned red peppers the peppers cut in strips may be used as a garnish chestnuts cooked until soft and mixed with celery and a little amplo makes a fine combination as a salad use either boiled or mayonnaise dressing TUte cf |