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Show Tie KITCAM We are all imperfect and the two thlnffs that make it possible for imperfect im-perfect people to live together in peace and joy are forgiving and forgetting. FOR DAINTY APPETITES. Cut an unpeeled eggplant in one-fourth-inch slices, salt each; put thorn together again and press ".T under a heavy weight an .V-i'A,!v::.3 hour or more. Cut thera into equal lengths a fourth of an inch wide, P rejecting the skin, dry them and roll them in flour and cornuieal mixed ;' season with salt, pepper, and a dash of nutmeg. Drop a few at a time into hot olive oil tind fry until n delicate brown. Drain on soft paper and serve at once. Macaroni Savory. Take a quart of cooked macaroni, two green peppers, two onions, chop the vegetables and fry 15 minutes in olive oil, tossing them constantly; add one cupful of tomatoes to-matoes and a half cupful of grated cheese. Masked Sweetbreads. Remove the pipes and skin from a pound of blanched sweetbreads, then put through the meat grinder with two slices of salt pork. Form into cutlets cut-lets and roll them In cheesecloth to keep their shape. Place on ice to become firm. After an hour or two saute them on one side, -only using butter; then place them in a buttered baking sheet, baked side up. Cover them with the following mixture: Scald a small onion in water five minutes, min-utes, drain and slice it and cook in a tablespoonful of butter until it is slightly brown ; add one cupful of stock and cook until tender ; press through a sieve with the stock. Melt three tablespoonfuls of butter; add a third of a cupful of flour, half a teaspoonful of salt, and 'a little paprika. papri-ka. Add enough cream to the onion and stock mixture to make one and a third cupfuls; add this to the mixture mix-ture in the pan ; when boiling, add one large egg, cook for a moment, then add a dash of cayenne and nutmeg. Cover the sweetbreads about a fourth of an inch with this. Cool, then cover With bread crumbs, mixed in melted butter. Place a whole mushroom, cooked in butter, on each cutlet, and garnish with strips of truffle or red and green peppers. Bake ten minutes. Serve with a brown mushroom sauce around the edge of the plate with a mound of fried eggplant straws in the center. Chestnut Soup. Boil four dozen large chestnuts for 15 minutes ; let cool and peel them. Cook the chestnuts chest-nuts in three tablespoonfuls of melted butter for a few minutes, not letting them brown. Add to this three pints of chicken stock that has been well seasoned and let cook slowly until the chestnuts are soft. Put nuts through a sieve and return to the stock. Serve with croutons. Who bides his time and day by day Faces defeat full patiently, And lifts a mirthful roundelay; However poor his fortunes be. He will not fail in any qualm. Of poverty the petty dime It will grow golden in his palm, Who bides his time. James W. Riley. CHOICE, COOL DISHES. Digestive troubles are not caused from any one food usually, but from jg, j& too great an amount and JOTiA too great a variety. 'JSsmkS'' Salmon Mayonnaise. 3plpPiejk Set a can of the best sal-mon sal-mon int0 a saucepan of nt Jj boiling water and cook HL-jy for 15 minutes. Open and Jk tum il; out on the platter "- without breaking the mold. The finest salmon contains nothing noth-ing that need be removed. Pour over it a half pint of mayonnaise dressing, containing a tablespoonful of horseradish. horse-radish. Garnish with circles of hard-boiled hard-boiled egg and serve with Saratoga potatoes. Boiled Cucumbers. Pare and cut the cucumbers in halves, lengthwise, and boil in salted water until tender, but still firm, then drain. Make a sauce of one tablespoonful each of butter but-ter and flour and one cupful of the water in which the cucumbers were cooked ; add salt, pepper and the juice of half a lemon; when thick and smooth, add one half a pimento, shredded, shred-ded, and one tablespoonful of cooked ' peas. Lay the cucumber on strips of toast and pour the sauce over them. Green Peppers In Tomato Sauce Cut up two quarts of fresh tomatoes, add one teaspoonful of salt, and boil over a quick fire for half an hour, stirring stir-ring occasionally; then strain. There should be a pint or more. Put half a CTjpfd of oil In a casserole, and hea hot add two cloves of garlic finely minced, fry these until brown. Now add the strained tomatoes, a tablespoonful table-spoonful of minced parsley and three basil or bay leaves. Boil ten minutes. Cut ten green peppers in strips, removing remov-ing the seeds and stems, add them to the tomato sauce and cook ' half an hour. Serve hot. Stuffed Peppers. Cut off the stem end of four sweet peppers and fill with rice, chicken, celory, onion juice, salt and pepper to taste. Moisten with olive oil and a little tomato. Sprinkle lightly light-ly with cheese and bake 40 minutes. There is no use arguing with the inevitable, in-evitable, the only argument with the east wind is to put on our overcoat. Lowell. 0, An example is worth a thousand arguments. ar-guments. Wm. Gladstone. WAYS TO TREAT FRUIT. Cantaloupes are delicious when served in any form if they are chilled. One of the pretty ways :'7'.T t serve them is to cut them in quarters and r.i&rA garnish with three can- j died or mint cherries in jfl j each quarter. This meth- j sort or as a beginning to 2u3 the meal. Peach Pie (Pennsylvania Dutch). Line a pie plate with rich crust and fill with sliced peaches, either fresh or canned may be used ; sprinkle with sugar and fill the crust with sour cream. Cover with tart strips and bake. Bake very slowly ; this is simply sim-ply delicious. A pretty way to serve peaches is to peel them, halve them and fill the centers with chopped nuts and cover with whipped cream. On each serving serv-ing place half a walnut. Tart apples cooked with onions and a little salt pork fat; season with sugar, sug-ar, salt and pepper if liked. A most tasty dish to serve with meat as a vegetable. veg-etable. Maple Apples. Pare, halve and core half a dozen cooking apples and put into a kettle with two cupfuls of water wa-ter and one cupful of maple sirup. Let simmer until they are tender, gently gen-tly turning them with a fork when the edges begin to look clear. Serve cold with whipped cream. TO REMOVE STAINS. To remove fresh tea nnd coffee stains. Place the stained linen over . a large bowl and pour r"TTv"? through it boiling water ' ii'--; j from a teakettle held at t': i V 1 a he'ht to insure force. f 3 If the stains are obllter- -' "C'f ateLl soak with peroxide -'tj-rt after they are hung on JH "7" Old tea and coffee LUT"! stains ; soak in cold water first, then use boiling water wa-ter as above. To remove cccoa and chocolate stains use cold, then boiling, water. . Four boiling water on fruit stains, arranging the stained surface over a bowl. Blood stains, soak in cold water, then wash in hot soapsuds, and bleach in the sun. Wine stains, cover the stains with salt; let stand a few minutes then rinse in cold wnter. To remove ink spots from white fabric Put one or two drops of oxalic ox-alic acid on the spots, rinse in several waters and finally in ammonia. To remove grass stains Allow the spots to remain saturated with alcohol alco-hol for a little time, then wash in clear water. Another method rub with molasses, then wash in hot soapsuds, or a little lard, to loosen the grass fiber, Is rubbed well into the cloth, and is then washed out in hot suds ; is usually effective. To remove mildew Use lemon juice and sunshine, or If deep-seated, soak in a solution of one tablespoonful tablespoon-ful of chloride of lime in four quarts of cold water until the mildew disappears. disap-pears. Rinse several times in clear water. To remove rust stains Lemon juice and salt or salts of lemon are the most valuable removers. Moisten the salts with water and moisten the spot ; let it lie in the sun until the spot disappears. disap-pears. A second application may be needed. When all other means fail, smoke stains over a funnel placed over a bit of burning sulphur, confining the fumes as much as possible to the spot needing treatment, then wash thoroughly thor-oughly as the sulphur rots the thread. Usually two or three treatments of peroxide in the sunshine will take out stains on table linen. |