Show and attractive every day bearing coata of shod i ui sincerity and refine ment and these are bred in years not in HINTS HELPS AND GOOD DISHES when making soups sauces cat cups or anything that needs strain ing or putting through a sieve use the ordinary flour sifter or keep one for that purpose the use of the crank will do the work in half the time it takes to rub food through with a eloon when wash dresses are mussed without being soiled or are even tolled rub with a cloth wet in cold starch until clean and dampen the whole with a cloth wet in the starch and the dress will press and look like new cut soft pieces of flannel the size of the child s bolea and with the white of egg paste inside and keep the little people from having cold feet A heavy piece of cloth cut from men a trousers the size of the rubber sole and pasted inside will be a wonderful help to keep anybody s feet warm in cold weather to clean furs take a pan of bran heat it hot and rub and wash the furs in it as it it were water then pound with a stick until all the bran is out hang out air and the furs will be as sweet and clean as it done by a professional one woman who has excellent palms and terns buys cheap coffee and gives ahem a drink of the brew every week A few drops of olive oil in the ba bys milk will keep her well without other medicine when it is necessary to ghe costor oil add a few drops of taft oil of anise it makes it taste be t ter and the oil will not be so apt gripe the baby when darning a large hole in black hosa baste on a piece of black netting an 1 darn through it skipping every other mesh the biggest holes may be easily and neatly filled this way irish stew grease the bottom of a kettle with suet and put in tour pounds of tender beef turn carefully until brown add four sliced carrots two onions six peppers six potatoes and a pint of boiling water simmer until the vegetables are cooked then remove heat a spoonful of sugar un til brown stir into the gravy add a tablespoonful tul of worcestershire sauce pepper and salt and serve with the vegetables heaped around the meat when baking sweet potatoes ut a dish of hot water in the oven pear them they will not bo tough and dry A slice of ham browned and then simmered in sweet elder Is a dell clous change from the every day fried or broiled variety however expedient to be wary bertea don t improve dla tress and rash enthusiasm in good society were nothing but a moral inebriety byron THE POPULAR CANAPE canape Is a french term meaning couch or bed in the culinary sense it Is used as a bed on which to rest savory foods the canape Is served as an appetizer to prepare a canape cut slices of bread a quarter of an inch thick then cut with a two inch cutter into rounds or in any shape desired saute in butter and set aside to cool for caviale canape the following method of preparation Is used cream a quarter of cup of butter add salt and paprika to taste and alt with as much finely minced water cress as will give it a fine flavor the cress Is chopped and squeezed dry before add tag to the butter when ready to berve spread ahe toast with the but ter then a layer of caviale on top IL little lemon juice squeezed over and erve olive canakes Ca napes prepare the toast cs above and cut into delicate circles place on each a colled anchovy and put a stuffed olave in the center of each coil garnish with olives and tapers minced fine cheese canakes prepare the toast ed circles of bread and sprinkle with a thick layer of grated cheese sea boned with aalt and cayenne place on a baking sheet and put into a hot oven to melt the cheese serve at bince ham canakes Ca napes prepare the toast and spread with butter on each dr cle place a thin slice of ham which has been lightly spread with mustard over this spread a iyer of cold walto sauce which has been zea with finely minced onton dash of cheese and cayenne sprinkle but i ered crumbs lightly over the canakes ina bet in a hot oven alvo minutes 7 |