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Show I ICVISK bear more than one Ulnd 4 4 of trouble at a tlnu-. Some peupl- bear lli.ee-all they hflve now. al' they ever lind. and all they exiict tc have. COMPANY DISHES. What a feeling of security It gives a housekeeper to have in her store room, pantry, or cake box some of the needed accessories for a meal She Is a more gracious hostess and one which It is a delight to visit. Behind Be-hind the forced smile of -welcome, how many a heart has sunk because there was nothing In the house to offer a friend. Just have a few things that are kept Tor emergencies, and if used are quickly supplied. One does not like to offer boughten cakes or cookies to guests, as the recipes which we con Eider so choice and of which we art justly proud, make such delightful things at much less cost. A small cake which can tie put intc the store room In a jar and covered to keep from drying will keep for months, and be sure your friends will always ask for it. The recipe Is: Fruit Cake Seed and cut In quarters quar-ters a pound of dates, add a cup of cocoanut or other nuts as desired; two cups of flour, a cup of shortening, a teaspoonful of cinnamon, a grating of nutmeg, teasponful each of vanilla and lemon, less of lemon If It Is not agreeable, a teaspoonful of soda dissolved dis-solved In half a cup of boiling water, a cup and a half of sugar, a teaspoonful teaspoon-ful of salt and three well beaten eggs. Add the soda and water the very last. Bake In gem pans, a tablespoonful In each. This recipe makes about thirty small cakes, which will keep and grow better with age. There te something uncommonly appetizing ap-petizing about sardines used in sandwiches. sand-wiches. One may always have a few boxes of these on hand for a quick lunch. Pimento cheese, with saltines and coffee, is a dessert which will be en-Joyed. en-Joyed. A cup of dry cheese grated and mixed with a little tabasco sauce or cream, red pepper and onion juice or other seasonings, will keep. If covered with a cloth dampened with vinegar. The delicious sauces which may be added to ice creams and make them so much more elegant may be put tip In fruit season, and will always be ready when needed. Salmon mixed with cocoanut and a few chopped pickles, moistened with a jmall amount of salad dressing, Berved on lettuce, makes a very nice salad, and not a common one. A few cooked peas left from dinner, If washed from the sauce in which they were served, added to a Blice or two of tomato, a bit of chopped onion and a lettuce leaf makes another salad good enough to set before company. 4 I ) LEST be the hands that toll XJ-fe' to aid The. great world's ceaseless need The hands that never are afraid To do a kindly deed. WAYS TO USE PEANUTS. Peaauts are good with bread crumbs prepared as a loaf baked, served with tomato sauce as a meat loaf. When the nuts are ground and mixed with creamed butter or sweet cream, a rery good sandwich filling results. For salad, they are good in combination combina-tion with cabbage or sprinkled over lettuce, served with French dressing. Peanut butter makes a variety for the flavor of soup, UBing the peanut butter and one tablespoonful of butter but-ter with two of flour for the binding of a cream soup. Peanut Nougat. Shell and remove the skins from a pound of peanuts; chop fine and sprinkle with a fourth of a teaspoonful of salt. Put a pound of sugar la a clean granite sauce pan and stir over the heat until melted. When a rich brown, add the nuts and pour into a greased pan. Mark off In squares. If the nuts are added as soon as the sugar Is melted, the candy Is of a different consistency, liked by many. Peanut Candy. Prepare a quart of peanuts, as above; roll them with a rolling pin until like coarse breadcrumbs. bread-crumbs. Boil together six ounces of butter and a pound of light brown iugar for ten minutes, stirring con-itantly con-itantly to keep from burning; add the peanuts, and when cool mark off In (quares. If carefully made, this is by far the best peanut candy one may make at home. |