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Show XmB perishes, but love and trutl only. What ib good Is effective, generative makes for itself room, food and allies. A sound apple produces seed a hybrid does not. Emerson." DAINTIES WORTH REMEMBERING Don't forget when there is a sick one In the neighborhood to take In a little dish of some delicacy, which will mean a moment's thought to you bul will bring hours of pleasant thoughts to you for your kindness. It is hard to realize how tired one becomes ol everything and all kinds of food un-Jess un-Jess he has been on a bed of sickness A dish of soup or broth, in a dalntj bowl with a pretty doily on a plate will brighten up the invalid for an hour. A rose or a violet, a postal card even, which means scarcely nothing tc you, will be a source of delight to th shut-in one. Here is a sweetmeat that most invalids in-valids will enjoy and be able to eat: Mix together a cup each of puffed rice, raisins, figs and dates, with a bit ol orange nd lemon peel dried; put all through the meat grinder, and make ilnto small balls or squares. Wrap in waxed paper and allow the patient to nibble one occasionally. By the addition addi-tion of nut , meats and dipping the squares in chocolate one has a very elegant sweetmeat. Drop whole figs In grape juice and let stand over night, stuff with huts or a marshmallow, roll in sugar and serve as dessert with coffee and crackers. crack-ers. Date Tapjoca. Stir frequently in a double boiler for half an hour three pints of milk, three tablespoonfuls ol tapioca and half a cup of sugar. When cool stir in a cup of stoned raisins and dates chopped and half a tea-spoonful tea-spoonful each of lemon and vanilla. Bake in buttered baking dish. Dot with stoned dates. Eastern Sandwiches. Put through a meat chopper the following: A sour apple pared and quartered, one red Spanish pepper, one sweet green pepper, pep-per, one Neufchatel cheese. Add a half teaspoonful of salt,- a pinch of powdered sugar, and spread on slices of buttered bread. Just at this season grated maple sugar, cream and chopped almonds are used as a dainty sandwich filling. I VER their phantoms rise be- fore us, Our loftier brothers, but one in blood; At bed and table they lord it o'er us. With looks of beauty and words ol good. THE NUTRITIOUS CHOCOLATE. Chocolate Is so well liked by almost everybody and Is such a valuable food in Itself, that it should be often on our ' tables in various forms and in combination com-bination with other foods. When using chocolate or cocoa for a beverage, it must be remembered that it needs boiling for a few minutes min-utes to bring out the flavor and make It more digestible. Chocolate Ice Cream. Take two well beaten eggs, a cup of sugar, a cup of milk and two ounces of chocolate cooked together until smooth; cool. Add a teaspoonful of vanilla and a pint of whipped cream; mix well and pour into the freezer and freeze. Cup Custard With Chocolate Sauce. Prepare cup custards as usual, using less sugar, and serve with the fol lowing sauce: Chocolate Sauce. Cut fine two squares of chocolate, add a cup of sugar, and cook together until smooth. Cool and flavor with vanilla and serve poured over the custard. Chocolate Junket. Heat a quart ol milk until luke warm, add a teaspoonful teaspoon-ful of vanilla and a dissolved junket tablet. Stir until well mixed, and add a square of melted chocolate which has been cooked together with a half cup of warm milk and a half cup of , sugar. Stir well and turn into cups to thicken. Serve with whipped cream, Bweetened and flavored. Fruit Jelly Soak half a box of gelatine gel-atine in three-fourths of a cup of cold water. Heat one pint of milk, add a cup of sugar and one and a half squares of grated chocolate, a pinch of salt. Scald and take from the fire. Add the gelatine, and when it begins to thicken add half a teaspoonful teaspoon-ful of vanilla, a fourth cup each of raisins, chopped candied ginger, citron and a few currants. When firm serve with cream. |