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Show There are Rreat changes in the world, great changes, and we can't do better than prepare ourselves to be surprised at hardly anything. Dickens. Dick-ens. A FEW COMMON DISHES. Put a tablespoonful of butter in a saucepan', add the same quantity flour, and when smooth add a half cupful 'of thin cream k t Isour cream is best), re-ssJPJ re-ssJPJ niove from the fire and SMhiil add a beaten egg,-salt. vyV-;:-7,- pepper and a cupful of pvy.7"v flsh that has been pound-"f pound-"f ' ed to a paste. Cool and shape into balis. dip in egg and crumbs and brown in hot fat. Serve Vith a sauce made from boiling the bones, tail and fins of the fish, season sea-son well and thicken with butter and flour 'cooked together. Cheese Potatoes. iPut into a buttered but-tered baking dish, alternate layers of cold, ' cooked potatoes and grated cheese, ' season well with salt and dashes of papftka and pour over a rich white sauce made of butter and flour, each two tablespoonfuls and a cup of thin cream. Bake covered with buttered but-tered crumbs until the crumbs are brown. Lemon Catchup. Mix a tablespoonful tablespoon-ful of grated horseradish with grated rind of four lemons, add three tea-spoonfuls tea-spoonfuls of salt, the juice of the lemons and two tablespoonfuls each of mustard and celery seed, four cloves and. a' dash of red pepper. Boil thirty minutes and put away to use in six weeks. This is fine served with flsh. Currant Mint Sauce. Serve the following fol-lowing with a saddle of mutton or boiled mutton: Cut in small pieces two-thirds of a glass of currant jelly, add one and a half teaspoonfuls of finely chopped mint and the grated rind of a fourth of an orange. Prune Pudding. Put two cupfuls of dry prunes in cold water to soak over night. Mix with one-half cupful of chopped suet. Flavor with cinnamon, add salt. Whip two eggs and add a cupful of milk and a cupful of soaked bread crumbs, mix all together and bake in a slow oven. Serve with a sauce made of powdered sugar, two tablespoonfuls of butter creamed together to-gether and a half cupful of cream whipped. Scrambled eggs served with a half , cupful of grated cheese which is just allowed to melt is a most appetizing supper, or luncheon dish. SOME GOOD THINGS TO EAT. For a salad on Sunday night try this. Cook salt herring in boiling w-a- fter to cover, 15 minutes. Drain and separate into flakes; there should be a cupful. Add an equal measure of one-third-iuch cubes of boiled potatoes po-tatoes and two hard-cooked hard-cooked eggs, finely chopped. chop-ped. Mix well and let fcL-nd covered an hour in a cold place. Bei.-t a heavy cupful of cream until thick, add two tablespoonfuls of pimentos pimen-tos put through a sieve, mix with an equal portion of mayonnaise and serve on lettuce. ... It is an old custom among some foreigners for-eigners to eat herring the night before be-fore Thanksgiving or New Year's, or any holiday when a large feast is to be served, as they say it gets the system sys-tem in tone to stand a heavy meal. Cherry Gelatin. -Soak a tablespoonful tablespoon-ful of gelatin in- three tablespoonfuls of cold water until softened. Add a fourth of a cupful of boiling water and as soon as the gelatin is dissolved add one and a half cupfuls of dark canned cherries and one-half cupful of the juice. ' When the mixture begins to thicken add the whites of two eggs, beaten stiff, and a few grains of salt. Turn into a mold dipped in cold water wa-ter and chill thoroughly. When ready to serve unmokl on a dish, surround with sweetened whipped cream, flavored fla-vored with a . few drops of almond. Sprinkle . w;th shredded almonds which have been slightly browned. Fig Cu.ird. Scald a quart of milk and a. Id two tablespoonfuls of cornstarch corn-starch . mixed with three-fourths of a Cupful of sugar and a pinch of salt. Pour the sco.hling milk on gradually and cook, , stirring occasionally, in a double boiler. After ten minutes add the yolks of three eggs, slightly beaten; cook a minute. Cut half a pound of figs in small pieces, put in a double boiler, add a fourth" of a cupful of sugar, a tablespoonful of lemon juice and cook until the figs are soft. Combine custard and fig mixtures, cool and turn into a serving dish. Beat the whites of the eggs until stiff and add gradually, beating well, three table Bin'OT'fuls of powdered sugar; then-add a h; il'-Uirdesptioiitul of lemon juice; tile on the top of the pudding. Don't grruinble, don't bluster, don't dream, don't shirk. Don't think of your worries, but think of your work. The worries will vanish, the work will be done. No man sees the "shadow who faces the sun. DAINTY TABLE TRIFLES. Crullers are great favorites of the older generation and when well made .mVry- are most dainty cakes to T '-Jh serve with tea. Lljrtf'' French Crullers. Put fe-V vvi a cupful of boiling water, fjl tNV0 tablespoonfuls of " a B(: sugar, a grating of t 1 li orange rind and a fourth l ' l If-; of a cupful of butter over M W, tlle fire; wllen boiling I ' , V sift in one cupful of pastry flour and stir and cook to a smooth ball of paste; turn into a bowl and beat in one at a time three eggs; beat paste smooth after each egg. Drop . from a tablespoon shaped as smooth as possible into hot fat, cook until well puffed and brown. Roll in powdered sugar. Oatmeal Cookies. Beat an egg until light, add a fourth of a cupful each of sugar, thin cream and milk; add a cupful of fine oatmeal which has been put through the meat grinder, two cupfuls of flour, two teaspoonfuls of baking powder, one teaspoonful of salt and a few chopped nuts and raisins. Cut in shapes and bake in a moderate oven. Date and Apple Salad. Pour boiling water over a pound of dates; separate the dates and place on a plate to dry. When cold, cut each in quarters, removing re-moving the stones. Pare and quarter apples, Cut in match-like strips and squeeze over them a little lemon juice. Mix an equal amount of apple with the dates, sprinkle with salt, a dash of paprika and ginger. Serve with French dressing, using four tablespoonfuls of oil and one of vinegar. Serve on lettuce let-tuce leaves. Scalloped Cheese. Cut six slices of bread into cubes after the slices are buttered. Cover the bottom of a buttered but-tered baking dish with the cubes, laid buttered side down. Sprinkle with cheese, using a fourth of a pound of cheese cut in bits. Cover with more bread, buttered side up. Mix salt, pepper, pep-per, a half teaspoonful of mustard with two eggs beaten well and two cupfuls of milk. Pour this mixture over the bread and cheese and let the whole stand fifteen minutes. Bake in a moderate oven for fifteen minutes or until the crumbs are brown. The cheese will be tough and stringy if overcooked. APPETIZING APPLE DISHES. The apple has figured in history and mythology as a fruit worthy of a , high place and was one iijsK of the first fruits to be .ffiiVi. raised by the Romans. BwKiiwuifciP As there are some thou- LU4 sand varieties it is al- PlSj. ways on the market. Apple Salad There is j&tf no simple salad which is more generally liked than the Waldorf. Prepare by mixing two cupfuls of good flavored apples, finely cut, with a cupful of celery and a few nuts. This salad may be improved im-proved by adding a handful of raisins or a few dates fine cut. Serve with a well mixed French dressing, or a boiled dressing may be used if so desired. de-sired. Another combination of apple, green pepper, celery and dressing is a great favorite. Benares Salad. Apple is the foundation foun-dation for this salad, adding a cupful of fresh grated cocoanut, a little chopped red pepper and a bit of green for color, a tablespoonful of onion juice and a pint of finely cut apple Serve with French dressing. Apple Cake. When making coffee cake a most tasty German dish called apl'elkuchen is the following: Cut ap pies in eighths and arrange them in rows on the top of the cake, just before be-fore it goes iftto the oven. Stuffed Apples. Core a half dozen good flavored apples, peel and stuff the cavities with sugar, raisins, bits o butter and crumbs. Put into the oven basting with sugar and water during the baking. Apple Fritters. Mix and sift one and a third cupfuls of pastry flour two teaspoonfuls of baking powdei and a fourth of a teaspoonful of salt Add two-thirds of a cupful of milk and one egg, well-beaten. Wipe, pare anc I core In eighths two medium-sized ap pies. Stir apples into the batter anc I drop by spoonfuls in the hot fat. ' " |