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Show U W E MUST be as courteous to a T man as to a picture which we are willing to give the benefit of a good light. - Emerson. SOME HOMELY MEAT DISHES. i A nice supper dish may be prepared by pouring a batter over pork sausages sau-sages and baking them in the oven. Take ordinary link sausages, prick them and put them into a pan and set in the oven to try out a little of the surplus fat; pour off the fat and pour over a Yorkshire pudding batter, as follows: A cup of milk, a pint of flour and two well beaten eggs, a teaspoon-ful teaspoon-ful of salt. Bake until the pudding i3 brown. Sausages may be baked on top ol creamed potatoes, making another nice change from the ordinary method. meth-od. Serve them on the table in ihe dish in which they have been baked. When serving hamburg steak, it may be made to serve several more by the addition of a little cooked oat- ; meal or other cereal; season well with salt, pepper and onion juice, make in small pats and fry in hot fat. Or, il left in a long roll it may be broiled nicely. Ham Souffle. Take a cup of cold cooked chopped ham, one-half cup ol bread crumbs, three eggs, a pint ol milk, and pepper and salt to taste. Beat the eggs light, mix the ingredients ingredi-ents thoroughly and bake twenty minutes min-utes in a moderately hot oven. Serve with tomato sauce. If served with an escalloped dish, it will not be necessary nec-essary to have a sauce for the souffle. Ham is better broiled than fried. Cut in thin slices, soak an hour in luke warm water to remove the salt Drain and -wipe, then broil five minutes. min-utes. Surprise Sausages. Parboil sausages, sau-sages, divide in half and remove the skins. Wrap in mashed potato, dip In beaten egg and bread crumbs. Fry in deep fat until crisp and brown-Serve brown-Serve these very hot. MS THY burden hard and heavy' Lio thy stops drag wearily' Help to bear thy brother's burden. Go will bear both it and thee. Elizabeth Charles. POTATO SUBSTITUTES. There are several kinds of foods that might take the place of the po tato, and for variety it is well to oc :casionaIly miss a meal and substitute one of them. The cheapness and availability ol the potato is a great factor in iu popularity. Rice, macaroni, bread crumbs and combinations with these foods will make quite a variety to use In place of potatoes, occasionally. Rice cooked until tender, mixed with a little butter, sprinkled with grated cheese and onion. Repeat with another layer of rice, and bake. Makes a moat nutritious dish, which may be served as a vegetable. Rice and tomato, baked in layers and well seasoned with cayenne pepper, pep-per, makes another acceptable dish. Rice, plain boiled, served in a pretty mound, garnished with parsley, will make a most acceptable addition to beefsteak. The rice may be well seasoned sea-soned and served on a plate, as one does mashed potato. Macaroni With Nuts. Take a cupful cup-ful of cooked macaroni, put it in the bottom of a buttered dish, sprinkle with any kind of coarsely broken nut meats, add a cupful of white sauce, cover with buttered bread crumbs and bake until the crumbs are brown. Hominy is another food rich in nutriment nu-triment which may be served as a vegetable. Season, and serve well cooked, as potato with meat, or it may be combined with cheese and white sauce and baked. Hominy Griddle Cakes. Add hominy hom-iny to. a griddle cake hatter, and cook as usual, or add to muffin mixture and bake in the form of rems or muffins. muf-fins. Bread Crumb Omelet. Scak a cupful cup-ful of bread crumbs in hot milk, add two well beaten eggs, season with cayenne; add two table-spoonfuls of grated cheese; season with salt and cook in nn omelet pan. When set, place in the oven to bake the top. Orange Charlotte. Soften two and a half teuspnqnfuls of gelatine in half a cup of cold wafer, add a half cup of boiling water, a cup of sugar, a cup of orange juice, the rind of an orange grated, two tablespoonfuls of lemon juice and the whip from three cups of cream. Line the mold with sections of orange and chill. Serve with a thin custard, If desired. |