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Show R 1GIIT human nature Is too Aalta lightly tost And juffled without cause; complaining with rest until, being overthrown. over-thrown. It learneth to be quiet. E. B. Browning;. MEALS FOR TWO. There are many dlshe which mall family cannot enjoy without waste, but there Is such a variety to choose from, one need not find the diet monotonous. Soups of many kinds may be mad In small quantities and are just a good as larger amounts. Potato Soup. Take half a cup of riced potato and add to a cup and a half of scalded milk In which hai cooked a slice of onion and a stalk o! celery. Melt a tablespoonful of .butter, .but-ter, add a tablespoonful of flour; stir into the hot soup. Season with salt and pepper and cook until the boup 1 smooth. A tablespoonful or two of tomato to-mato catsup may be added for variety or chopped parsley or chives may be sprinkled over the top of the soup just as it Is served. Angel Drop Cakes. Heat the whltei of two eggs until stiff, add a quarter of a teaspoonful of cream of tartar, a fourth of a cup of sugar and a few drops of vanilla.' When well mixed fold In a quarter of a cup of flour. Drop on unbuttered tinii or bake in gem pans. Mock Bisque. Take half a cup of strained tomato, one and a half table-spoonfuls table-spoonfuls of butter mixed and cooked with the same amount of flour; add a cup of hot milk and cook together. Add the milk'to the tomato, to which has been added a teaspoonful of sugar and a pinch of soda. Season to taste and serve hot. Coffee Cream. Scald a fourth of a cup of milk, add a half cup of boiled coffee. Soften a teaspoonful of gelatine gela-tine in a little water. Beat the yolk of an egg and add two tablespoonful of sugar. Add to the coffee mixture and cook in a double boiler, stirring constantly. When thick, add the white of egg well beaten, a pinch of salt and a few drops of vanilla. Turn Into a mold after adding the gelatine, and set away to mold. Serve with cream. f J OU GIVE your coffee to tha J -a- cat, Tou stroke the dog for coming, And all your face grows kinder at The little brown bee's humming." E. B. Browning. A DAY WITH LEFT-OVERS. , Chop cold roast lamb, season with salt and put into a buttered baking ; dish; cover with a cup of seasoned j cooked macaroni. Beat three eggs slightly, add a cup and a half of milk, i pour over -the mixture and bake In a j Blow oven. Hot Potato Salad. Cook two cups ( of half-Inch cubes ct potatoes; drain and pour over the following dressing: j Mix together a half cup of celery cut fine, two slices of lemon, two table- spoonfuls of chopped onion, one ta-; ta-; blespoonful of chopped parsley, four I tablespoonfuls of olive oil, pepper and salt to taste. Heat until boiling hot and serve at once. ' J Water Melon Balls. Any water melon mel-on that is left over may be scooped i out into halls, using a vegetable cut-; cut-; ter, or if this is not at hand a table-: table-: spoon will do, making oval-shaped ; pieces. Chill and serve very cold. ! Hasty Blueberry Pudding. Butter : four or five slices of bread on both Bides, place in individual sauce dishes, grate a little nutmeg over the slices and pour over canned berries that have been heated hot. . When preserving peaches, use the broken pieces that are not perfect enough, for a spiced sauce. Add vinegar, vine-gar, spices and brown sugar and cook until of the right consistency. When there is a little cold chicken, but not enough for a dish, add an equal quantity of cold boiled ham, both chopped fine. Mix together with a rich, well-seasoned white sauce and serve on buttered toast as a luncheon or supper dish. Any combination of cold meat may be used with the sauce, varying the flavor by using chopped green peppers pep-pers or onions. |