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Show P"1T1 "TWr rvrirt BcaSnetH The reason why men who mind their own business succeed Is because they have so little competition. Kno.w how to ive without hesitation, hesita-tion, how to lose without regret, how to acquire without meanness. TASTY VEGETABLE DISHES. When sowing garden seeds, do not fail to grow some of the delicious imrmjtnn uuimiiiiinri Chinese or celerj 5 IMP "SMiillij cabbage. As a lgMljMtRS salad it rivals let-(" let-(" Tsjj iliPkril tuce, while cooked i -IiwfiP I "ke spinach it is J "Trai delightful I "greens." It need not he sowed until August and before the first frost it is stored in the cellar cel-lar for winter use. Stuffed Cabbage. Remove the wilted wilt-ed leaves from a three-pound head of cabbage, then break off enough leaves to line a bowl the size of the cabbage. Shred the cabbage, add a tablespoonful tablespoon-ful of butter and just water enough to cook it without burning; stew for twenty-five minutes. Scald three-fourths three-fourths of a cupful of milk, pour it over a cupful of bread crumbs, add six eggs, unbeaten, one and a half teaspoonfuls of salt, a fourth of a teaspoonful tea-spoonful of pepper and an onion, minced and browned in a tablespoonful tablespoon-ful of butter. Combine this with the cabbage, mixing well. Lay a large square of cheesecloth in a bowl, place in it the cabbage leaves, arranging them in the shape of the cabbage, fill with the mixture, tie up tightly and plunge into boiling water, slightly salted. Cook two hours, drain and serve with a brown butter sauce, as a dish taking the place of meat. Fried Cauliflower. Soak the vegetable, vege-table, head down, in cold, salted water wa-ter to dislodge any insects, separate into flowerets and parboil ten minutes; min-utes; drain until dry on a cloth or paper toweling. Dip first in one egg beaten with a half cupful of milk, season sea-son with salt, pepper and then in finely ground bread crumbs. Fry in deep fat until brown. Test the fat by dropping in it a cube of bread; if it browns in forty seconds it is of the right temperature. Pumpkin Souffle. Stir a tablespoonful tablespoon-ful of butter into a pint of pumpkin pulp, add the beaten yolks of three eggs, three-quarters of a pint of thin cream, a tablespoonful of sugar, a little palt and paprika to taste. When well mixed fold in the beaten whites of the eggs, pour into a buttered baking dish and bake until firm. Serve at once. The most completely lost of all our days Is the one on which we have not laughed. Great minds have purposes; others have wishes. Anon. SOME MAIN DISHES. In preparing a main dish the dessert des-sert will vary, as a light dessert should be preceded by a heavy main dish and vice 5V-f-r versa. iigj&jTW Hamburg Luncheon Dish. Mix two teaspoon-vY-V-.l,,-r-i fuls of salt and a fourth rvV-j1 of a teaspoonful of pep-tsrjfr pep-tsrjfr per with a pound and 1 0 three quarters of ham-burg ham-burg steak and pat into a thin loaf. Sprinkle the bottom of the roasting pan with flour and salt, place the meat in the pan and dredge with flour; place six strips of bacon over the meat and eight small, round potatoes around it after the have been parboiled par-boiled ten minutes. Dust with flour and dot with bits of butter on each. Roast for thirty minutes in a moderate oven. In the meantime heat a can of vegetable soup aud when the meat is done, place it on a platter, pour the hot soup around it and garnish with the potatoes. Pot Roast of Veal. Try out two ounces of suet and remove the cracklings. crack-lings. Put a four pound rump of veal in the fat and brown carefully; remove re-move from the pot and add a pint of stewed tomatoes, three diced carrots, two teaspoonfuls of salt and an eighth of a teaspoonful of pepper; add a pint of stock and the meat with the bones and cook slowly for four hours. When the meat is tender remove and let it cool slightly so it will not fall apart when carved. Thicken the gravy with flour, add a teaspoonful of Worcestershire Worcester-shire sauce and serve. Salmon Loaf. Drain a pound of salmon sal-mon and shred fine; add three egg yolks well beaten, a half cupful of crumbs, a tablespoonful of melted butter but-ter and the egg whites beaten stiff. Mix well and bake in a buttered baking bak-ing dish until firm. Efficiency Is the power of doing one's most and best, in the shortest time and the easiest way. to the satisfaction sat-isfaction of all concerned. Great minds have purposes; others have wishes. VALUABLE LEMON. There are few places where one it unable to procure a lemon, and there f.,ITiii, - are worse things than I 'l'SlI "being handed a lemon." Sji'lri Thompson says: "The -jfcA antiscorbutic value of ,'t fruits is illustrated par-...VrTv) par-...VrTv) ticularly by certain vari-Ji0ify vari-Ji0ify eties which furnish pot-Srj3 pot-Srj3 ash salts as well as lime and magnesia. Among these are to be mentioned apples, lemons, lem-ons, limes and oranges." Lemon juice is a well-known remedy rem-edy for seasickness and nausea and as a cooling and refreshing drink in fevers it does more to diminish the craving of thirst than any other form of beverage. Lemons are most delightful as flavor fla-vor for various dishes as appetizers, or as fruit desserts. An eighth of a lemon with a bit of fish is an accompaniment accom-paniment altogether indispensable. The color is of value, appealing to the eye, thus adding to the value of the food thus garnished. Lemon Pie. Make a rich crust and fill with the following mix together two tahlespoonfuls of cornstarch, one and a half cupfuls of sugar, a pinch of salt, two cupfuls of water, the yolks of three eggs, the juice of two and rind of one lemon, and two tablespoonfuls table-spoonfuls of butter; cook until smooth, fill the crust and cover with a meringue made of the three whites of eggs, using three tablespoonfuls of sugar. Brown in a moderate oven. Queen of Lemon Pie. This is a pie especially for the fastidious who do not like a meringue. The crust for this pie is not previously baked, and the mixture is poured into the shell and baked. Take a cupful of sugar and two tablespoonfuls of butter, mix well, then add a cupful of milk and mix four tablespoonfuls of flour in a little of the milk, or it may be added to the sugar and butter; add the juice and rind of a lemon, a pinch of salt and yolks of two eggs, slightly beaten; then fold in the whites of three eggs, beaten stiff, stir until lightly mixed, pour into the uncooked pastry and bake until firm. It will have a spongy top much like sponge cake, and very delicious. There is no duty we so much underrate under-rate as being happy. By being happy we sow anonymous benefits upon the : world, which remain unknown even to ourselves. R. L. Stevenson. FISH DISHES. As fish dishes of various kinds are always in season a few different ways of serving them 5v may be helpful. Mf nn Fish Ball8- Re" II move the skin and (lull --HDD bones from a H!''6c5 three-pound fi s h niis and shred the fish isSMSs ' v e r v nne a d d c-4 three-fourths of a cupful of water and a good sized onion, chopped fine, a cupful and a half of bread crumbs, a fourth of a cupful of sugar, one and a half teaspoonfuls tea-spoonfuls of salt, a fourth of a teaspoonful tea-spoonful of pepper, three egg whites and two tablespoonfuls of melted butter. but-ter. Mold the mixture after blending well into balls. Put tht skin and bones of the fish into a saucepan, add a second onion, sliced, and a tablespoonful of butter, drop in the fish balls and cover with boiling water wa-ter and simmer for one and a quarter hours. Remove the balls and strain off the liquor on to three egg yolks slightly beaten, stir until thick but do not boil. Pour over the fish balls and serve either hot or cold. Black Bass Baked. Take a bass weighing three pounds. Split the fish and remove the bones. Place a thick brown paper in a dripping pan, lay the fish on it skin side down, and dust with salt and pepper, and dot with bits of butter, using two tablespoonfuls. table-spoonfuls. Bake in a hot oven eight minutes to the pound. When done slip a spatula under the fish and slide it on to a platter the skin will adhere ad-here to the paper. Bananas dipped in flour and fried in hot fat, and sprinkled with a slight squeeze of lemon, makes a fine relish rel-ish with broiled fish. |