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Show V t EN and omen who ., 'Jut there" have settled belit-and belit-and convictions. The pilot of an or" steamer would make poor headway if T gave up the beliefs by which he must rect that ship. 1 . ! RICE COMBINATIONS. Rice when well cooked is so easy 0f digestion, so nourishing and whole, some that it seems poor economy to use so much pf other starchy foods and neglect the rice, which forms the chief food of so many millions on the other side of the globe. For the main dish of a meal It can be combined with veal, chicken and other meats In the form of croquettes or escalloped dishes, with tomatoes and curry, with cheese. Another is a very nice dish of hard-cooked eggs cut in eighths and put Into buttered taking tak-ing dish with a layer of cold cooked rice first, then a few spoonfuls ol thick white sauce, a' sp'rinklicg of cheese and seasonings and a layer of eggs. Finish with buttered crumbs, and bake until thoroughly hot This is a dish sufficiently filling for a main dish. Five hard-boiled eggs, two cups of rice and a cup of white sauce, seasoning sea-soning and a little grated cheese will f tie enougn to serve five. For supper or luncheon dishes there U nothing for a light meal more appropriate ap-propriate than plain boiled rice win rich milk. Desserts of rice with eggs and ml'x make most appetizing dishes. Rice and milk baked with dates and raisins and served with cream Is another an-other good dessert. A Spanish dish, using red peppers, rice and any bits of cold meat cut In small pieces, a layer of rice and a sprinkling of onion, then a layer of meat and tomatoes made hot wlta fresh red peppers. Cover all with a few green peas and serve In the baking dish. Rice a la Rlston. Finely chop two thin Blices of bacon; add to one half of a medium-sized cabbage, fine;; chopped, cover and cook slowly thirty minutes. Add a fourth of a cup ol boiled rice, one-half teaspoon of minced parsley and salt and pepper to taste. Moisten with one-half cup of ? white stock, either chicken or veal broth and cook fifteen minutes. Turkish pllaf is another dish liked by many. Cook a half cup of weil-washed weil-washed rice in a tablespoonfu! of but. ter until it Is brown and the water U absorbed. Add three-fourths of a cuj of tomatoes and cok until the rice 1 soft. . Season and serve. LJul'liHlliiiiuiilluw" T AI,L not that man wretched 0 who, whatever 111 he suflsn, has a child to love. Southey. Blessed Is the hand that prepares pleasure for a child, for there U no sarir.J when and where it may bloom forth. Jerroli DISH FROM LEFT-OVERS. The dally problem of keeping within with-in a certain allowance and seeing that nothing is wasted is a constant one W:hen you have a few sweet potatoes pota-toes left from a meal, slice them, sprinkle with brown sugar and bits of butter and bake In the oven. Escalloped potatoes prepared froa cold boiled potatoes and a little whi: sauce and onion juice sprinkled will green peas, also a left-over, makes m- ether appetizing dish. Ginger bread baked In thin sheets. t cut In rounds and put together sand- j wlch fashion with cream or cotta?a . cheese make delicious little tea cakes. When a little pastry Is left and osn has time to do it. very pretty M baskets may be made by putting the pnstry over Inverted patty pans and baking. For the handles, twist i pastry In strips and lay around a biking bi-king powder can to bake. Fill baskets with preserves or Ices and insert in-sert the handles. These make er' effective deserts. If one has a bit of orange marm lade left over, add It to the ni"1 meat. Cold vegetables of all. kinds mT w converted into good salads. If the are several varieties, season and P them in groups with parsley. In tween. Carrots, green peas and F toes, a few 'of each, In this way m-U a good mixed salad, and one can ta the preferred vegetable when he' served. When making a dessert for dinnf like a custard, just do not add the s gar until some of the thickened cu tard Is removed, and that may be vored with vanilla and sweetened. 1 rest may be seasoned for 'salad drying, dry-ing, the one process doing for D"-dishes. D"-dishes. 7W 2w |
