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Show tHE heart should yive charity when the hand cannot. Both oil and truth will get uppermost at last. An ounce of mother Is worth a pound of clergy. Joseph Parke-. Small Cakes for Various Occasions. The following recipes are appropriate appropri-ate to serve with frozen dishes or with tea or chocolate. Many delicious little cakes and cookies may be bought; but no matter how attractive they are, one likes the touch of individuality indi-viduality which is shown in cakes of home manufacture: Chocolate Nut Cake. Cream three-fourths three-fourths of a cupful of butter, add one and a half cupfuls of sugar gradually, then alternate a half cupful of milk with two and a quarter cups of flour sifted with three teaspoonfuls of baking ba-king powder several times to insure a thorough mixing, then add three squares of grated chocolate, a cupful of broken pecan meats, a teaspoonful of vanilla and the whites of eight eggs beaten stiff. A little salt is an Improvement. Im-provement. Bake In gem pans about twenty minutes. Fondant. This is the foundation for French candles and is used for cake frostings. Use four cupfuls of sugar, one cup of water and a table-spoonful table-spoonful of glucose. Boil until a little dropped in water will make a soft, waxy ball. Cool and stir until white and creamy. It will keep for weeks and always be fresh for use by heating heat-ing over hot water. Keep the fondant in a dish covered with a waxed paper and tightly covered, or it will dry and crumble. Orange Cakes. Cream a quarter of a cupful of butter, add a half cupful of sugar gradually, the grated rind of an orange and a tablespoonful of the juice, the yolks of two eggs well beaten. beat-en. Sift one and two-thirds cups of flour and half a teaspoonful of cream of tartar and a quarter of a teaspoonful teaspoon-ful of soda, a pinch of salt. Fold in the whites of two eggs beaten stiff. Bake in patty tins and ice with frosting frost-ing flavored with orange juice. HI T IS- bad enough for an at-XLa at-XLa tractive young miss to be uni, able to make a loaf of breafc or broil a steak, or use a needle; but the limit is passed when a college makes her such a little Idiot as to think It smart to boast of It." Similar remarks we hear every day, blaming the college education for the foolishness of a few. When we ara looking for results from college training train-ing let us take the aveiaga girl, to be fair. A man who Is sailing applei does not show the worst he has in stock, but the best. It is rue we meet women OTiusion-ally OTiusion-ally who consider a lack of knowledge of household affairs something to boast of, but let us be thankful that they are rare, and they make themselves them-selves a laughing stock among good people. It takes brains to run a house and provide for a family and the woman who does the former is as much a business partner of the one who does the latter as the business partner down town. Egg Plant. Egg plant is such a pretty vegetable to look at, that it always attracts the eye in the market windows. It is not as commonly used as it should be, nor is it widely grown in our climate. Here are a few good ways to serve the plant: Egg Plant With Potatoes Peel a raw egg plant and cut it up in cubes about an Inch In size. Cut an equal portion of raw potatoes in similar cubes. Put the two together iu a saucepan In which two tablespoonfuls of butter have been melted, add a pinch of ginger, cloves, nutmeg, al-spice. al-spice. turmeric, cinnamon, half a teaspoonful tea-spoonful of red pepper and salt to-taste. to-taste. Cover the pan closely and let the vegetables ccok in the water generated gen-erated from their own steam. If all the moisture fs evaporated before they are quite done turn in a half cupful of boiling water and finish cooking. - Egg plant is good sliced and put under a weight to remove the juice then dipped in batter and fried. Stuffed egg plant is also another favorite fa-vorite dish. Egg Plant Salad. Take a good sized, firm egg plant and cut in thick slices, lay them in cold water, with a tablespoon of salt and a piece of Ice; leave for ten minutes; then put over the fire with boiling water and a half tablespoonful of vinegar, boil fpr ten minutes, drain, chill and cut in dice. Mix with this an equal quantity of finely cut celery and two hard cooked eggs chopped fine. Pour over this a quarter of a cupful of French dressing. Serve garnished with green pepper rings. |