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Show .Abbvet I j HE crisp and crinkly cel-I cel-I L ery Once more Is gaily due; It beats the best chrysanthemum For looks, that ever grew; The oyster and the chestnut Walt to give the dressing tone. And the subtle onion's ready With a flavor of its own. The marsh's rich red Jewelry Will make a sauce most rare; In fact, there's nothing lacking From our autumn bill of fare. So let's prepare to eat our best That we may better live. For turkeys are the only ones Who haven't thanks to give. Washington Star. THINGS WORTH KNOWING. When hanging out clothes this winter, win-ter, have a bag made from an old lace curtain to hold the small pieces like delicate collars, fine handkerchiefs and center pieces. They will not be lost and will dry quite well in the bag. Bags of old curtains are also useful to hold lettuce after washing Hang In a cool place. Toast for an invalid, even when used with a poached egg, Is easier to handle If cut in quarters and put together to-gether closely before the egg Is dropped on it When selling an apron or a garment at a fair, cut the pattern out of tissue paper, pin It to the apron and sell it with It. Such a custom has found great favor where tried. Sprinkle clothes with hot water and they will be more evenly damp and Iron better. When popping corn, let cold water run over the popper of corn, then shake and dry a while before popping. The corn will be large and have no hard centers or old bachelors who won't pop. When keeping a meal warm on a gas stove, have the food In bowls and set them in a pan of hot water that may be kept warm by UBlng the small burner with an asbestos mat over it A pretty woodsy centerpiece may be made by using a wooden chopping bowl, vines and ferns, or vines and fruits. To serve fifty people at a church It will take two pounds of coffee, two quarts of cream, seven loaves of cake, a pound of loaf sugar, two pounds of butter, five loaves of bread and four pounds of boiled ham, leBS If It Is chopped and mixed with pickles and salad dressing for the sandwiches. Two gallons of Ice cream Is sufficient for fifty people. yy t -gjr I I OST of us are wonderful I JLa . economists when it cornea to making a little goodness go a long way. We hate to waste It or show It when It will not be appreciated. In this world it Is necessary to be a little too good In order to be good enough. Marlvaux. DISHES FOR THE SICK ONE. For any Invalid who enjoys fish, this will prove a nice dish: Fish Souffle. Shred half a cup of codfish fine, add a half cup of rich cream. Beat the white of an egg to a stiff froth; beat the yolk and add it to the fish. Set over the fire and season sea-son with paprika, and when cooked fold In the white of the egg. All must be done quickly, not to overcook the egg. Serve at once. The fish should be parboiled after shedding and the water removed, so that it will not be too salty. Dates With Cream. Wash a few dates and remove the stones with a sharp knife. Place them in a bowl and add water enough to soak them well. Set this over a teakettle of boiling water for half an hour, so that the dates will soften and become tender. When ready to serve add whipped cream. Apples With Grape Juice. This dish must start with nice-flavored apples. ap-ples. Core and pare, then cook in un-fermented un-fermented grape juice until they are tender. Remove the apple and pour Dver the juice that has been cooked until quite thick. Serve cold, with or fcithout cream. Scrambled Eggs. Break the egg into a bowl and beat quickly. Add two lablespoonfuls of beef tea", a pinch of lalt and a dash of paprika. Set the bowl Into boiling water and cook, stirring stir-ring all the time. Serve on a piece of well-buttered toast. Raw beef sandwiches are often most appetizing. Scrape with a ipoon a slice of round steak. When lufficient amount Is removed, spread on buttered bread, season with salt ind a bit of onion juice and place the landwich in the oven a moment to be-to be-to me hot |