Show there Is nothing wretched or tool leh as 0 o anticipate misfortunes what madness it Is in your expecting evil before it arrives fire tries gold misery tries brave men PEANUTS AS FOOD peanuts are the cheapest and most commonly used ol 01 all nuts yet because of their cheapness they are un der valued the following are some ways of ing them peanut but teran be made at home fresh shelled roasted nuts put through a grind er and mixed with but ter and salt to sul the taste it the butter la resh and the peanut mixture Is put in jars it will keep some time and be good sweet peanut sandwiches take halt a cupful of grated maple agar or brown adgar one fourth of a cupful ot chopped peanuts and a tablespoonful of rich milk mix well and spread on buttered graham bread or crackers peanut brittle Is a favorite candy with the children melt two cupfuls of sugar in a trying pan stir until brown then pour over a par of shelled peanuts nut pudding mix a cupful of chopped nuts with two cupfuls of bread crumbs add two eggs mixed with a pint of milk season with salt and pepper and bake until firm and brown serve as a vegetable scalloped tomatoes with nuts mix halt a cupful of finely chopped nuts with two cupfuls of bread crumb and two tablespoonfuls of melted but ter put a layer in the bottom of the baking dish then add a cupful ol 01 tomatoes another layer of crumbs an other cup of tomatoes and over the top the rest of the nut and crumb mixture bake in a quick oven until brown and serve hot potatoes with nuts mix together one cupful of chopped nuts and two cupfuls of bread crumbs and put in a greased pan alternate layers of cold sliced potatoes and this mixture finishing with the crumb mixture pour over a cupful and a half of milk well seasoned with salt and pepper baff slowly one hour peanut soup peanut bread and pea nut cookies are more of the tasty bishea which one may pea nuts berged with lettuce with french dressing and a bit of chopped onion makes a most satisfying salad tell me what you eat and I 1 will you what you are brillat savaran ln to abstain that we may enjoy Is the of reason rousseau CHRISTMAS DISHES there Is any number of dainty dishes which will add much to the christmas dinner aher birely prepared giblet sauce cook th giblets until tender anc when cool chop them add a cupful of the liquor in which they f were cooked a teaspoon tul of kitchen bouquet salt and pepper add the gravy tron the turkey and thicken with flour cook until smooth and serve un strained sweet potato croquettes Croquet tes peel and boll in salted water until tender seven large sweet potatoes and mash while warm season with cream add a beat en egg and whip until light and when cold mold into small croquettes croquet tes and fry in deep fat garnish with parsley escalloped Escal loped turnips take five 01 six white turnips according to the number to be served parboil the turnips until tender drain cut in cubes and put in a buttered baking dish in which a layer of buttered crumbs has been placed cover with a white sauce and sprinkle with bread crumbs and grated cheese then brown in the oven chestnut boll a quart 0 shelled chestnuts in salted water un til tender while warm mash to paste adding a teaspoonful of salt a dash of paprika and half the qan city of bread crumbs two tablespoon fuls of melted butter and a teaspoon ful of poultry dressing blend the ingredients thoroughly and it a moist dressing Is desired add a cupful 0 oiling milk custard ard spinach boll a quart of spinach in salted water until ten der and press dry setting aside until cold beat two eggs add a tul of salt and bradu i ly a pint n hot milk stirring well add the fine ly chopped spinach and cook in hot water until firm cut in cubes hen cold and serve as a garnish with clear i soup U |