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Show ike mcrm In nil lmnian nfTairs ttioro ni-o cf-fiM-ts. niu tliore are rosults atul the PtrenKth nf tlie cflnrt is t he measure of the result. JanK-s Allen. Resolve to he thyself: and know that he who tliuls himself, loses his misery. Ma the w Arnold. SPECIAL DISHES FOR INVALIDS. When beef tea is needed In a hurry broil a slice of roundsteak for a min- ute on each side, -p r lay on a deep plate . ( and score -very tTZSLrS closely, cutting half way through. SjSzSiSN Turn and score on lrl J the other side at !-fer3!ga right angles. Pour ' over hot water to halt' cover the meat and set In a warm place and turn the meat often, press in w ith a fork until it begins to look white. Squeeze the meat dry in a meat press and salt to taste. Serve either hot or cold. If reheated take great care not to coagulate the albumen. al-bumen. Bread Gruel. Simmer a cupful of bread crumbs in a pint of water until all absorbed. Rub through a strain er, season lightly with salt and serve hot or cold. For variety I brown the crumbs first, and flavor with beef essence or reduce the water to one cupful and add one-half a cupful cup-ful of cream. Farina Porridge. Take two table-spoonfuls table-spoonfuls of farina, one-fourth of a teaspoonful of salt, a cupful of boiling water and a cupful of milk. Sift the farina into the boiling, salted water and cook till it thickens; then add the milk, beating smooth, and cook in a double boiler 15 minutes. Koumiss. Dissolve half a yeast cake in half a cupful of tepid water, mix it with a quart of milk, as fresh as possible: add a tablespoonful of sugar, and when well mixed put in bottles bot-tles and tie the corks in with stout cords. Let stand 12 hours at a temperature tem-perature of 75 degrees, then place on ice or turn the bottles upside down until wanted. A champagne tap is convenient to draw the koumiss, but if care is used when opening the bottle, bot-tle, enough may be saved to refresh the patient after decorating the walls and furniture, not to mention yourself. your-self. Norwegian Rice. Cook rice tender; ten-der; then reheat in well-seasoned chicken stock. Put on a platter; sprinkle with chopped chicken liver, scrambled eggs and grated cheese. FT.ONOMICAL MEAT DISHES. There are many cooks who do not appreciate the value of calf's hearts. Two hearts carefully f washed and all the waste removed, can be cooked In boiling water to cov, er, adding such seasoning season-ing as is enjoyed, then slice and serve hot or cold. Calfs liver larded with salt pork or bacon and baked is another delicious dish, easy to prepare and leaving no waste. Beef Tea. Cut round steak in small cubes, put into a mason jar and stand the Jar on a trivet in a kettle and simmer for two or three hours, then season well; very carefully heat, as overheating will spoil the tea. Braised Liver. Make a dressing of one-half a cupful of finely chopped suet, one cupful of bread crumbs, one teaspoonful of sweet herbs, a little grated lemon rind, and salt and pepper pep-per to taste. Mix well and set aside while preparing the moat. Cut calfs liver in slices, not too thin, and roll each in flour, salt and pepper. Lay thin slices of salt pork in the bottom of a baking dish and put the liver on top of them with dressing. Add water wa-ter or stock to moisten and cover the dish closely. Cook in the oven an hour. Serve in the dish in which it was cooked. Beefsteak Pie. Cut left-over broiled steak in one-inch pieces. Cover with stock made from beef extract, using a half a teaspoonful to a cupful of boiling boil-ing water. Add one small onion sliced, and cook slowly until the beef is tender ten-der Remove the onion and make a sauce of the strained liquid, seasoning with salt and pepper; add a table-spoonful table-spoonful of Worcestershire sauce. Add two cupfuls of potatoes, cut in half-inch half-inch cubes, previously parboiled for five minutes in salted water. Turn this mixture into a deep earthen dish and cover with rich biscuit dough, either in the form of biscuit or a cover, with an opening to allow the steam to escape. Mashed potato brushed with egg may also ba used, which will take less time for the baking. Failure is In a sense, the highway to success. Inasmuch as every discovery discov-ery of what is false, leads us to seek earnestly after what is true, and every fresh experience points out some form of error, which we shall afterward carefully avoid. Keats. PALATABLE SWEETBREAD. The sweetbread received its name from a fancied resemblance to the ris ' n 8 lumps o I I , "vT?, r ' y?pl dough, destined for bread. When 2&$0&tA bu'inS sweet V-'a breads be surt ByV-'vA 'jAal that they are fresh $k ,H and choose the ZZZzA 1 a r S e s t. Thej and clear and if not used immediate ly should be parboiled. Broiled Sweetbreads. Wash and parboil the sweetbreads and rut them well with butter, then broil over a slow fire, turning occasion ally, and basting with butter. Sweetbreads boiled and pounded tc a paste with cooked peas, adding sea soning. makes a most delicious filling for sandwiches. Sweetbread Salad. L'ut smai, cooked sweetbreads into dice and mil with twice the amount of finely cut celery. Mix mayonnaise with whipped cream, add a little onion Juice and plenty of red pepper and salt and serve on head lettuce with slices ol lemon for garnish. Larded Sweetbreads. Soak three heart sweetbreads in cold water with a bit of vinegar, drop them in boil ing water for three minutes to blanch them, then plunge into cold water press them between two plates for 8 half hour. Lard with strips of bacon Put Into a saucepan one sliced carrot one sliced turnip, a few sprigs ol parsley, and one sliced onion; lay or. top the larded sweetbreads, and poui over them a cupful of stock, simmel slowly for thirty minutes. Melt a tablespoonful of butter in a saucepan add a tablespoonful of flour and when well mixed add to the stock; cook five minutes. Dish the sweetbreads and pour over them the sauce and vegetables, or the sauce may be strained. Sweetbreads with mushrooms Is 8 delicious combination which may be served in ramekins, patty shells or In timbale cases. Sweetbreads and Bacon. Blancl the sweetbreads, fry In bacon fat and surround with bits of curled bacon and a few slices of fried cucumbei for a garnish. DISHES FOR VEGETARIAN. There are hundreds of delicious dishes quite unknown to the meat eat--mmm er who has his vegeta-1 vegeta-1 bles only boiled every time they appear. v Potato Sausage. Take half a pound of bread crumbs, half a pound of . cold mashed potatoes, a XT quarter of a pound of -fr chopped onions, two eggs and a quarter of a pound of butter, with pepper and Bait to taste. Mix all thoroughly and form into sausages, tie each in a cloth and boil as one does puddings. This sausage is good if cooked oatmeal oat-meal is added instead of bread crumbs. Vegetable Curry. Put some butter and slices of carrot in a saucepan, add a turnip cut In dice, some potato and also onion, cut fine. Season with salt and add a little water. When the water wa-ter reaches the boiling point add two tablespoonfuls of curry powder and a tablespoonful of flour, mixed together with a little cold water to make the mixture smooth. Stir until it boils and allow It to simmer until the vegetables are tender. Peas, cooked beans or rice are also good additions to this dish. Apple and Almond Pudding. Stew ten good cooking apples, sweeten to taste and flavor with lemon. Put a layer of cake crumbs in a buttered pudding dish, then add the apple pulp, over this scatter two heaping table-spoonfuls table-spoonfuls of finely chopped or ground almonds and pour over one cupful of custard. Bake in the oven until the custard is set. When quite cold beat the whites of three eggs to a stiff froth, then add two tablespoonfuls of sugar and drop it by spoonfuls upon the custard in little heaps; set in the oven again until the whites are of a light brown color. Serve either hot or cold. Garnish fruit salads with fruit leaves of the fruit used in the salad if obtainable. |