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Show i U GNITY comes not from pos-X pos-X A Mr sessing honors, but in the consciousness con-sciousness that we deserve them. The greatest truths are the simplest and so are the greatest men. Hare. SOME PLAIN DISHES. A plain beef stew Is an appetizing dish when nicely prepared, and one which gives variety. Beef Stew. Cut all the fat from the meat and put it Into a frying pan to try out all the fat. To a pound and a half of the meat'allow a large onion cut fine, two tablespoonfuls of minced carrot and the same of celery. Cut the meat In small pieces. Put the vegetables into the fat of the pan and cook until well heated through, then add the meat, which has been rolled In flour, and cook until well browned; add two teaspoonfuls of salt, a few dashes of cayenne pepper and water to just cover. Set on the back part of the stove where it will simply keep hot for two or three hours. The last hour add a pint of sliced potatoes, and when the potatoes are done, serve at once. Apple Croquettes. Add half a cup of bread crumbs to a pint of thick sour apple sauce, mix well and shape In balls, dip in egg and crumbs and fry in deep fat. Brown Bread. Take two cups of graham flour, a cup of white flour, a cup of nuts and a cup of raisins mixed, a teaspoonful each of soda and salt, a teaspoonful of baking powder, half a cup of molasses, and a cup and a half of sour milk. Bake one hour in a slow oven. Corn Souffle. Melt a tablespoonful of butter and stir in a tablespoonful of flour; when well cooked add a pint of hot milk, poured on slowly; add one by one the yolks of three eggs, beating well. Add a cup of corn chopped or put through a meat grinder; grind-er; season with salt and cayenne. Fold In the stiffly beaten whites of the eggs and put the mixture Into a well-greased well-greased baking pan, set the pan In hot water and bake twenty minutes. Test It with a knife if It comes out clean the souffle Is done. V j MALL kindnesses, small cour-V' cour-V' tesies, small considerations, habitually practiced In our social intercourse inter-course give a greater charm to the character char-acter than the display of great talents and accomplishments. N. A. Kelly. DELICACIES FOR OCCASIONS. When a change from the ordinary Is desired, try making a banana salad like this: Use a potato scoop and cut out the balls from firm bananas; put back into the carefully opened skins, cover with French dressing, and serve. Frozen Cheese With Figs. Mash two good-sized cream cheeses, beat them with a half cup of whipped cream, sweeten to taste, pack in a mold and bury in Ice and salt four hours. Cut In rounds with a biscuit cutter, make a depression In the center cen-ter of each with a spoon and place in each a preserved fig, stem end up. Cream of Spinach Soup. Press a cup of cooked spinach through a sieve, add a pint of thin white sauce and a pint of chicken broth. Season with 6alt and white pepper, and serve, poured over the yolks of two eggs mixed with a half cup of cream. Oysters In Grape Fruit Cups. Save the shells of halves of grapefruit; chill by standing in cold water, fill with chipped ice, lay an oyster on each halt shell in depressions in the ice with a lemon quarter In the center, or a shell of lemon peel filled with a sauce to be used on the oysters. Celery Boulettes. Chop some celery and cold boiled potato until you have a cupful of each; add an egg yolk, a tablespoonful of butter, half a cup of pecans. Moisten with milk and mold Into balls; dip in egg and crumbs and fry in deep fat. Serve wltfi a sprig of parsley on each. Steamed Salmon With Potato Balls. Pick up the contents of a large can of salmon, add salt, pepper and a tablespoonful ta-blespoonful of lemon juice. Fold in a small cup of cream, which has been whipped; put into a buttered mold and steam three-quarters of an hour. Turn Dut and surround with potato halls dipped In butter and rolled In parsley. |