| Show i comais mais sphere by one of the sex aw jbf live WO we WHAT IS A all sat chatting two young girls they married couple the girls had and admitted a that they were wishing for just iome aust a good jolly and nice beaux but some they to be found the were where roan man replied by naming a certain married man who i is s certainly clever Y young off ung moral mora and an indeed deed is what well I 1 I 1 could almost be called a model young nian suggest that but you oh W oh no ld with no should shou go we not even if we never get another never it 1 beau why not pray asked the married wan soft for anything he is too aoh oh mushy mush oh ohl mush lush mush n ladies raised their both and ted and laughing rewell hands i 4 d disgusted fisgus e 11 rem remarked irked the man 1 I have W s for years and I 1 can say known man as ever good a young I 1 is as 1 that h t he to are lucky icky enough 9 if u gitis I 1 iwed d husband as he will make you get will ivill affet such be more a than lucky you will be fil filled sed maybe so but I 1 will take a man not so good and not ot a bit soft 1 I said 0 one ne of th Well ir e ll 11 Is what is soft what do you asked the puzzled man mean an I 1 know what sort ort of boys or oh answered the they mean young nien men woman but I 1 cant say why they warned married are soft now there is johnny I 1 L hes e sa 11 chorused both the ii 1 I S should hould say so terribly horribly soft eirls and I 1 M and ja J 1 I they are soft aren arent t they girls too is no name for it I 1 just juse hate soft married if I 1 them all ill never get such men as that marry to ito have found out yet well but I 1 what a soffie tie is stop your laughing and me girls do for at al impossible possible to 9 this awis was ini every eves eves daughter appealed precisely the same deci would uld give to wa i careless beless girls by the ca that given as could define what them of yf t hot one disgusted the lar quality meant afife particular ted married man remarked that he guessed it was because the young men alluded ad g to 6 were not dil dudes es no that was not it it Is and indefinable A A ittu sive and yei yet berf perfectly betly tangible thin that th at floats about agrout some men atmosphere As on one of the girls remarked a man i dont need to open his mouth if he is soft it will be seen in in his hi amiling smiling con countenance nten ance certain it is is that reserve reserved dand and taciturn men ase ae rarely oft and yet even yet I 1 have seen a very reserved and silent man mail whom the girls used to call soft in his young days after a man is married he loses mu much ch of that softness if he is lucky enough to find it easier easie r to married a and he be will ot get gt along a ang wi with th wo women than be before pre when he W was S single can an any of you dear fr ands S solve this riddle and tell us why spine I 1 men en are soft friendship have you a friend cherish her lovel love hec and oh do not criticise criticism critic ise her po basly br sly the day may come to you as to 0 others ot hurs when your frien friends s will wel and cherish you be gentle and u your friend needs some words of rebuke or sharp criticism administer them to her in all sharpness as you you may be admonished by y the spirit yet afterwards as god tells you show forth greater kindness lest she esteem you an enemy does conr friend do that which you think foolish or ill advised tell her of it dont tell others about it she will love you for your frankness for a true friend will never cover up your faults when they should be reproved would you make an any Ys sacrifice a c n ilice for your friend then remember m embe r that the sacrifice of cruel words unspoken if they bubble up to your lips when she is absent will af be of more worth as friendships offering than pre of jewels and fine pu purple ae Is your friend given to grievous fau faults IT is talk of them to no one 0 ne but herself and defend her when others would drag out her faults to exhibit does the dissection of your friends spiritual nature ever wear a sort of cannibal aspect to you then love your sister speak well of her and ogk sharply to her such U c is true friendship and is worth w rth a world of sacrifices and long suNi suffering ting ake tood food we kat we were talking last lad week about din ners let us excy exchange some ideas about soup in some sew families fa tes soup appears out OB the table as aft an introduction to the dinner put out w a most of cases c at least outside of the city soup when cooked is the staple part orrt of the dor dinner there aro are many kinds of soup from the hastily prepared vegetable soup to the elaborate mock turtle soup the first and most important thing to watch in the preparation of this foad is that the grease is all skimmed off and that it is not served full fall of s of meat bits of bone and strings of 0 vegetables if I 1 you are making year soup from OM ends and fri fragments of meat or if you do not intend having the meat served at dinner it i is s best to put the meat on with cold water as they will draw all the juices juices into the water as it becomes heated if the meat is to serve as the piece ets do resistance si for the dinner you will need to pour boding water over the meat when you put it into the pot so tw that the juices jue may all be kept in CLIAR SOUP half hal an hour wort befort dinner cut up some onions a carrot caffot A a small turn turnip ip and anda if Y you au choose a few cabbage leaves let le t these thes e boll hard hardi until is ready when the soo sou should be carefully strain strained LM through a sieve and served witha a slice of lemon I 1 TOMATO SOUP A quarter of an hour before dinner cut up three rape ape tomatoes or take a few canned toni tomatoes put atheni them into the soup liquor a small onion cut up let these thes i coot cook until five minutes before ready to serve beat an eaf ee thicken it with a large te teaspoonful spoonful 0 of cornstarch or flour add a piece of butter the size of an e egg and a teacup of cream the grease greas M of your our soup should have been most c carefully irel ally removed while c cooking obkin when your mixture is well beaten a add it to the soup soap let it boil up for a moment then strain it through a co colander r and serve with crackers or of toasted bread this makes A a good dinner if ehte meat is taken out ot ot of the pot previous cream bein being 4 added sooae traill trai fl the soup before thickening but U le trouble and just q good to do so after all is cooked I 1 learned to make this delicious soup from a most excellent cook and housekeeper aunt lucy BRAN BEAN SOUP this soup is made in a family whose table is always spread with simple food and whose door is is always open to receive friends your beans should be cooked the day before and if you choose you can go through the tedious process of straining them through the strainer the night before you use them let me advise you to take a quart uart of beans for a large family neen SOX soak them overnight over night cook them fifteen minutes the next day in soda water then throw the water off put them in the oven or ip in the pot with some good soup liquor and a piece of fat meat when they are cooked soft you can if you choose pour them into a baking dish put a generous lump of butter on them with pepper the salt should be boiled lo in them then bake them for half an hour and you will find them delicious or you can serve them as boiled beans and they will be er enjoyed joyed the next day take what beans are left we hope you had at least a pint left mesh mash them through a sieve and hard work it is too but if you will put a little water in it will help you in straining strai oine them and then put them on the stove with a little water and about a quart of good rich milk you should put them in a double kettle if you have ones one and if not improvise one by putting a lard bucket in your stove pot in about fifteen minutes after they have begun boiling taste them and season them or rather it for it is soup now and dish and send to the table very hot fresh bread and butter make a delightful accompaniment to this soup NOODLE SOUP this soup may or may not vegetables cooked in it just as you ym please when jely ready to serve eadd add noodles prepared in the following manner beat up an egg and add flour enough to make rather a stiff dough I 1 always put the merest pinch of yeast powder into the flour but it is not necessary roll out the dough into a very thin sheet sprinkle thickly with flour roll up like a sheet of paper or a music roll then with a a sharp kafe cut the roll roil into info slices if you have thoroughly floured the dough abo strips will fw falk apart uko a thread these should bo be cooked about ten tea minutes DUMPLINGS either vegetable or plain soup can be used for dumplings dump lings but it is better to have a a few potatoes if any as the dumplings dump lings thicken thic ksen the dump lifes gifts should be cooked tn in a close and aeu covered pot for a quarter of ail aft hour and then taken up at once the lid should not be lifted while they are cooking the for them was given me years ago by the same friend who taught me to make bean soup into a quart of flour sift either a tea spoon an even teaspoon of soda if you are going ng td ta use buttermilk I 1 or two teaspoon teaspoonfuls fais of yeast powder if sweet mi milk is bied pour I 1 ra ii the milk or buttermilk until a thick batter is made about the tame same consistency as if they weri reri werito to be rolled out oui in ii biscuits but do not roll theof them out just leave them thein in the matterand batt erand irand dip a large tablespoon mill set at a time into your s soup shut up the theima pat close and let it them cook you should serve them on a lare platter as it is hot gw good for them to lit be piled on onia on top of another this quantity is for a large family my friej friend used and I 1 dare say she does to this day to boil them in in salted water and serve arzi them up for dessert with cream and sugar and they make a very good dessert too try them DANISH OR CLARAS DUMPLINGS A good danish sister once brought me some of the most toothsome dumplings dump lings I 1 ever tasted and the other day my aunt made me some mo more they are real danish dumplings dump lings and if you yop like good things make some put about a t teacupful bac cupful OF of milk into a spider or saucepan when it boils thicken it with flour until it is like smooth mush take it up and add when cool a well beaten egg gg this can be set aside and used whenever you wish as it will keep for several days especially in the winter when ready for dumplings dump lings take this mixture out in a dessert spoon and put it in the soup it will come out the shape of an egg if you are careful in dipping it with the spoon and it is very delicious my danish friends sometimes adds spices such as nutmeg or cinnamon but I 1 prefer them with only the salt as flavoring address MRS FRAN FRANCES ciza M RICHARDS care DESERET NEWS salt lake city utah selected receipts johnny cake take one cup each of sour milk and indian meal and t two wo thirds of a coup of flour one small teaspoonful of soda one half teaspoonful teaspoons ul of salt three tablespoonfuls of sugar two tablespoonfuls ot of melted butter and one beaten egg add the milk in which the soda is dissolved to the egg salt and sugar stir in the butter meal and flour rapidly and bake thirty minutes in a quick oven sweet milk and one heaping teaspoonful of baking powder ma may be substituted for the sour milk and soda white cake rub to a cream two cups of sugar and two thirds of a cup of butter sift one teaspoonful of bakiris baking abely powder der into three cups of flour and ad add alternately with one cup of milk to the cream beat thoroughly the whites of seven eggs and cut and fold them into the mixture use almond flavoris flavoring n g or lay lav thin strips of citron on the batt batter er while pouring it into the pan bake five minutes to an hour in a slow oven cake one cupful of su sugar ar one cupful of sour milk one cupful cupful 0 of J chopped and seeded raisins one half cupful of flour one teaspoon teaspoonful ul of soda sod one teaspoonful of cinnamon one fo fourth teaspoonful of cloves half a nutmeg e one egg cake cream one cu cupful of sugar and one half cupful of butter add the beaten yolk of one egg beat all together ether one teaspoonful ebig 0 s soda dissolved in in a very little boiling water and one third cupful of sour milk beat again a add d one and one half cupfuls of flour slowly stirring it smooth all the time and lastly the well beaten white of the egg sponge cake two eggs well beaten one cupful of sugar one cupful of flour before it is sifted one teaspoonful of scream of tartar sifted with the flour several times one teaspoonful of extract of lemon one teaspoonful of salt stir all together until perfectly smooth then add one teacupful of boiling water in which one half teaspoonful of soda has been dissolved stir briskar briskly and put in the oven as soon as possible sponge pudding three well beaten eggs one cupful of of sugar one half cupful of sweet milk one fourth cupful of butter two cupfuls of flour and two teaspoonfuls of baking powder thoroughly sifted with it bake thirty minutes eat with lemon sauce make as follows boil one cupful of granulated sugar in in two cupfuls of hot water wet a tablespoonful of cornstarch in in cold cateri water add to the boiling water and boil ten minutes add juice aice ll 11 and grated rind of one lemon av and a tablespoonful of autem from the Howe housekeeper keePer mrs palmers halmers Pal mers codfish balls take a piece of codfish not the boneless kind have it picked and then boil it until it is so soft ft boil the potatoes in in a separate pan mash t the he potatoes and codfish together until the mixture is as fine as it can possibly be take a large lump ot of butter and add enough milk to make it mix well mould it in little balls ready to be fried it is is very much better to make the balls the day before they are fried the proportions are about as follows to 3 pounds of codfish take 5 pounds of potatoes 3 eggs J 4 pound of butter and milk enough to mix it thoroughly chicken pot pies of new Enz england land cook the chicken with strips of salt pork until both are tender rub butter and flour together and put into the water in which the chicken was cooked use enough to make a rich gravy r v make a crust with baking p powder er lur flour butter and milk as you w would I 1 fo for tea biscuit roll out the crust to about one inch of thickness and spread it over the pot olt cutting it in various places let boil for twenty five minutes and serve as nicely as possible you will have a delicious dish and one which will make you dream of your mothers miners cooking mrs plum pudding take one pound of fine bread crumbs two tablespoonfuls of flour eight eggs well beaten one pound of clean currants half pound beef kidney suet one pound of cut and stoned raisins two ounces of mixed candied citron lemon and orange peel half cup not more of granulated sugar one even small teas teaspoonful of fa salt one large or two sma small nutmegs grated mix either with sweet cider or with Cata Cata wine using rather more than a pint enough to make it stir thick gt boil oil in a quart u rt mould well buttered it mus must ta be e tied down very firmly and must boil without ceasing for four hours when it is turned out on a china dish have ready a cup of blanched almonds and stick these in the pudding just before bringing it i in pour our cognac over it and set fire to it gerve serve with a rich sauce by clean currants said mrs croly 1 I mean that you are to buy what are called clean currants and then rub them through a colander with flour this re moves the broken stems and the grit which always clings to them the suet is also to be chopped fine in flour and strained through a |
