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Show The YXXQVm So order one's life as to keen amid tolls and surTerinpr. the faculty of happiness, hap-piness, and be able to propagate It In a sort of salutary contagion anions one's fellow-men, is to do a work of fraternity In the noblest sense. Chas. Wagner. FRESH OYSTERS. Oysters are usually reasonable In price at this season, but "C'est In rm uvai j war," so nothing is nor-. nor-. ,n mill In price. The usual '. V J ways of preparing the '"''"".rj1 delicate bivalve are so l"W-s, '! we" known that they I need no mention, the M f j following are a few meth-r meth-r ods which some may like B to try. 1 Oyster Club Sandwich. Allow two slices of toast for each person. Drain each oyster, dry on a cheesecloth, dip In olive oil, then cracker crumbs and broil In a fine wire broiler for three minutes, turning frequently. Put two or three oysters on n slice of buttered toast, add a little salad dressing, cover with another slice of toast and garnish with slices of broiled bacon. Oyster and Fish Pie. Use fish flakes any oysters in equal quantities, mixed with a rich cream sauce. Have ready a deep baked pastry shell and fill with the hot mixture, caver with piecrust and place in a quick oven to brown. Spaghetti or macaroni may be substituted substi-tuted for the fish. Oyster Casino. Use deep half-shells of oysters, allowing six to each portion. Into each shell put half a teaspoonful of strained oyster liquor, a few drops of lemon Juice, then the oyster sprinkled sprin-kled with pepper and salt and covered with buttered crumbs. On each lay a square of bacon and set Into the oven for ten to twelve minutes. Serve with brown bread sandwiches. Oyster Canapes. Cut small oblongs of stale bread, with all the crusts removed. re-moved. Brown them in a shallow pan In hot olive oil. On each piece place a large raw oyster, which has been dried on a cheesecloth. Arrange these on an Inverted tin and place under a gas flame. Remove as soon as the oysters oy-sters are plump, sprinkle with salt and pepper, put a bit of butter on each and serve with lemon quarters. Poached oysters served In green pepper shells or In a mold of tomato jelly served with tomato catsup, horseradish and lemon juice, makes a good cocktail mixture. The germ . of greatness is in every vein, but we faH victims of arrested development, WHAT SHALL WE HAVE FOR DIN-NER? DIN-NER? While eggs are so high we must economize in them and a cake which will be moist and tasty, sf?JV? 's a welcome one. P?&sP' Apple Sauce Cake. jpSk Cream a fourth of a "7t23 cupful of shortening Kfl jj with a cupful of sugar, 1 ' JJ dissolve one teaspoonful of soda in a little hot h'' water and beat It Into a cupful of strained apple snuce and two cupfuls of flour, one tenspoonful of cinnamon, half a teaspoonful of cloves and a pinch of allspice. A few raisins and currants may be added If desired. Bake In a slow oven. Corn Flake Kisses. Beat the whites of two eggs until stiff and dry, add a cupful of granulated sugar and beat until well mixed, then stir In two cupfuls cup-fuls of corn flakes and a cupful of coconut, stirring only long enough to mix well. Drop by spoonfuls on oiled paper and bake in a moderate oven. This recipe will make about thirty macaroons. Escalloped Oyster Plant. Salsify is such an appetizing vegetable that It should be more abundantly grown in our home gardens. It has the advantage advan-tage of belonging to the winter vege-; tables which may be stored in cold climates and used all winter. Stuffed Onions. Take six large onions, peel and cook in salted water until nearly done; remove from the water and take out the centers, chopping chop-ping them fine; season well with salt, pepper, a little fat and bread crumbs, with an egg to hold the stuffing together, togeth-er, adding a few spoonfuls of any chopped meat or chicken or nuts of different kinds. Put into the oven and bake, basting with hot water and chicken fat. Scrape the roots and prepare them for boiling, cook until tender in boiling salted water. Put a layer of the sliced vegetable in a baking dish, add a little shredded codfish, then a layer of buttered but-tered crumbs and seasoning, then add enough milk to just cover. Bake thirty minutes and a dish will result, that tastes nearly as good as escalloped oysters. Many a person never does anything worth while because lie thinks it Isn't worth while. PLAIN AND ORDINARY DISHES. Now is the time of the year when the housewife of Ingenuity begins to do a little more ffl?t$dk5 thinking and plnn-j'J plnn-j'J jrf ;lt ni,1S. for whatever ' . -v22t 44 1 is servpd the cost rJPfw)J price. Eggs must cZKTAvV-r e used sparingly, KjQffi' fats are replacing i butter even on the table in many homes, vegetables In plenty must be served in different ways to make them appetizing, and real brain work must be used to keep the every-day things from palling on the palate. We are going without frosted cakes and thus saving much sugar. A layer cake with a gotid filling needs no frosting frost-ing to appeal to the appetite, but a plain cake for special occasion may be covered with Eggless Icing. Boll together ft cupful cup-ful of brown sugar, half a cupfnl of milk and a teaspoonful of butter substitute sub-stitute until It spins a thread, beat like fudge and spread before it becomes be-comes too hard to spread smoothly. Sour cream and brown sugar boiled together makes another most delicious cake filling which may be used for an Icing. Ginger Pudding. Sift together twice, two and a fourth cupfuls of flour, three and a half teaspoonfuls of baking powder, a half teaspoonful of salt and a tablespoonful of ginger. Cream four tablespoonfuls of fat with half a cupful of sugar, mix with the flour and add a half cupful of milk beaten Into one egg. Turn Into a well-greased well-greased pudding mold, leaving at least two Inches for swelling, cover and steam two hours. Remove the cover and dry in the oven for ten minutes. Serve with powdered sugar, made creamy with two or three tablespoonfuls tablespoon-fuls of cream, with any desired flavor lng. How It comes to us !n silent hours that truth is our only armor in all passages pas-sages of life and death. Ralph W. Emerson. WAR RATIONS. We have shown that It Is possible to .be a little more saving, even when our . housewives have Pp-'j-y ' tried to be as sav-fvivi- lnS as possible ns a Principle all ''tlii their iives- we ""Jrrl cannot ask those TO who are half . .r4 starved to save, f'fe--1 1 ifflr3 they cannot for obvious reasons, but the vast "common people" of America of whom there are many of us, find that there have been countless count-less little wastes going on that have never until this year been brought to the attention. In cooking rice, mushes or various cereals If skim milk Is used the food has a much higher nutritive value. In making milk soups, custards, puddings, of various sorts, breads, cakes and1 chowders, milk that Is skimmed may be used to a large extent. The fat may be supplied In some cheaper form than butter fat. While we still have plenty of vegetables vege-tables and fruits the shortage of fats Is upon us. England and the other countries over there are feeling the stringency and we must use more caution with our valuable fats which are so essential to the health and well being of our growing children and the healing of the wounds of our soldiers. Much fat may be saved at home by saving every bit of surplus trimmed from meat, trying it out and keeping different kinds in separate dishes. Fat from fowls may be used for almost al-most all foods in which butter would be used. After trying It out or rendering ren-dering It, add water and let It cook. The water removes all bits of material mate-rial which have adhered to the fat and which often give it an undesirable undesir-able flavor. Charcoal is added to some highly flavored fats, this decreases the intensity of the flavor. It is necessary nec-essary to strain the fat through a flannel flan-nel after using charcoal. After using fat for any purpose, strain it, for It keeps better and looks clearer. Skim milk as a real food is coming into its own. The only nutrient taken from whole milk In skimming, is butter but-ter fat, there is left, all of the valuable valu-able mineral salts, protein and sugar which is valuable in supplying heat nnd energy, as well as tissue building material. |