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Show i j . liiJi -?ga.j ft 3 AKE care that your profession i does not outrun your possession. posses-sion. Artificiality and hypocrisy tear character to shreds. Whatsoever a man soweth that shall he also reap. SOME GENERAL SUGGESTIONS FOR SERVING. Move as noiselessly and handle dishes as carefully as possible. Serve hot things hot and cold things cold. A well and neatly-laid table is a big step toward a good meal. Fill the glasses two-thirds full. Do not lift a glass when filling it, but If necessary draw it to the edge of the table, never touching the top of the glass. Finger bowls are to be filled one-third one-third full; a rose or petals, a leaf or a bit of lemon, in the bowl is an addition. addi-tion. Water should be put into the glasses the very last thing before the guests are seated. Never reach In front of a person when serving; serve to the left when the food is a matter of choice by the guest. Relishes, like nuts, olives and pickles, may be left during the entire meal for the guest to help himself. With the salad, crackers or bread and butter are served. Sugar and cream should always be passed with black coffee, as many prefer pre-fer it. One service should be removed at a time, not stacking the dishes; this savors too much of boarding house life. When changing courses, every thing pertaining to the previous course should be removed. Two vegetables may be passed at once at the left, allowing the guest to help himself. The knife and fork should be placed side by side when passing the plate to be replenished or when the course is finished. The intimate process of mastication should be performed in as noiseless a manner as possible with a closed mouth. This may seem superfluous advice, but existing circumstances warrant a reminder. A PEACE there is. in sacrifice im secluded; A lire subdued, from will and passion -free; 'Tis not the peace which over Eden brooded. But that which triumphed in Geth-semane. Geth-semane. Jessie Rose Gates. HOUSEHOLD HINTS. Desiccated cocoanut can be made at home with a little work, but costing cost-ing much less than the proprietary article. ar-ticle. Break the shell and carefully remove all of the brown coat and run the white meat through a meat chopper, chop-per, using a coarse cutter at first, then a finer one. This will not take as much time as trying to cut it fine at first. To every quart of the ground nut meat add a cupful of sugar, 6tir well and stand in the oven or warming warm-ing oven until thoroughly dry, stirring stir-ring occasionally. It will take two days to dry, but the result will be very satisfactory. Cocoanut Cockles. Cream one and a half cups of sugar with a cup of warmed butter. Add three well beaten beat-en eggs and three tablespoonfuls of milk, a cupful of desiccated coocanut and three cupfuls of flour, sifted, with four teaspoonfuls of baking powder. Flavor and bake. Roast Beef Sandwiches. These are very nice for a hot supper or luncheon lunch-eon dish. Place rounds or slices of buttered bread covered with slices of cold roast beef, season and pour hot gravy over the sandwich and serve hot. Pear Dessert. Take the juice of canned pears, add a little mace 'o It and boil to extract the flavor Pour Dver the pears and serve wilt whipped ;ream for dessert. Uncooked Mincemeat. Two cupfuls (jf chopped meat to five cupfuls of chopped apple, three cups of raisins, one cup of vinegar, a cup of cider, a tablespoonful of cinnamon, a cup of molasses and a cup of suet. . This will keep a long time If very cold or may be cooked, and will keep Indefinitely. Potato Puffs. To each cupful of mashed potato take one egg, one tablespoonful ta-blespoonful of mMk, two tablespoonfuls tablespoon-fuls of flour, one-fourth of a teaspoon of baking powder and salt to season. Mix well and roll into finger rolls, fry In deep fat as doughnuts. Serve hot |