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Show HT SEEMS so tar away; And we are busy here and there The livelong day. Ve dream of some time when These hindering tasks shall all be dons; And then, Oh then! Ah, dreamer, while you wait, The days and years are slipping by. What If too late? COMPANY' DISHES. A pretty way of serving a salad and cheese course and on not common is this: Slice nice red tomatoes In even slices, then place on each a thin slice of American cheese, spread with mayonnaise, may-onnaise, and cover with another slice of tomato. Add a heaping spoonful of-mayonnaise of-mayonnaise and place half a stuffed olive on this as a garnish. Serve with lettuce and water crackers. Pineapple Dessert. Put a- layer of buttered bread crumbs In a baking dish, then cover with a layer of finely cut pineapple; add sugar to taste, cover with crumbs and repeat until the dish Is full, having the crumbs on top. Bake until well heated through. Serve with or without cream. Bits of butter added to the dish improves it. Clam Cocktail. Mix together a ta-blespoonful ta-blespoonful each of vinegar, Worcestershire Worces-tershire sauce, and fresh grated horseradish, horse-radish, two teaspoonfuls" of lemon juice, half a teaspoonful of salt, a few drops of tabasco and two tablespoon-fuls tablespoon-fuls of tomato catsup. Chill this sauce until very cold, then add a dozen clams and serve in glasses. Tea Frappe. Boil together two cups of water and a cup of sugar for five minutes. Add a pint of fresh, fairly strong tea that has been cooled, the grated rind and juice of three oranges, the juice of two lemons and a can of grated pineapple. Freeze to a mush, garnish with lemon slices and crushed mint. A cupful of peach pul-p put through a sieve and added to a small freezer of ice cream makes an elegant company com-pany dessert. N T IS not a sign of power tJ L.r make light of things that mean a great deal to people around us. Even If people's Interests are unworthy or misdirected, we shall not win them to higher ground by riding rough shod over those interests The worthless trlnketa that a young lad carries In his pockets are dear to him, and he loves the teacher who respects the things he holds dear. Winifred S. Hall. A FEW LEFT-OVERS. When you have a few slices of roast mutton, prepare It in the following manner: Chop a small onion and fry in a saucepan with a tablespoonful of butter, then add a tablespoonful of flour, and brown. Mix a tablespoonful tablespoon-ful of Worcestershire sauce, a tablespoonful table-spoonful of vinegar, half a teaspoonful of pepper and salt, a tablespoonful of currant jelly and a cup of water. When the onion and flour Is cooked, pour in the above mixture and just ! simmer with the slices of mutton twenty minutes. Do not boil. Shepherd's Pie. Put a layer of minced roast beef In a baking dish after af-ter placing a layer of seasoned mashed potatoes at the bottom. Moisten the meat with gravy, season to taste and finish with a layer of mashed potatoes. This dish requires much rich gravy. Beef Balls. Season a cup of cold chopped beef with salt, pepper, celery ealt, onion juice and lemon juice, add one beaten egg and form into balls. Roll the balls in a very little butter and toss In a hot frying pan until hot. Serve with horseradish sauce. Horseradish Sauce. Season two ta-blespoonfuls ta-blespoonfuls of grated horseradish with a quarter of a teaspoonful of salt and a quarter of a teaspoonful of sugar. su-gar. Whip a quarter of a cup of cream and add to the horseradish. If one has no creauu.use an equal quantity quan-tity of horseradish and breadcrumbs made moist with milk. Season with vinegar and pepper and salt. If the mass is put through a sieve it will be smooth and creamy In consistency. Corned beef hash is greatly Improved Im-proved by the addition of a chopped green pepper. Celery Is a nerve tonic which con-tains con-tains sulphur and helps ward off rheumatism. |
