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Show "He fails not, who stakes his all t'pon the right and dares to fall; What though the living bless or blame, For him the long success of fame. -Richard W. Glider. COMMON CABBAGE. Cabbage may or may not be a delicious deli-cious vegetable, owing entirely to its i preparation. In boiling 3 cabbage remember to r1 j cook it in rapidly boiling .. y'ffigM water, uncovered to let I the odors pass away and J 7 ft not be absorbed by the f I If, vegetable.. It is also true fi '' that tbe nouse wiU be sr quickly aired from ' g cooked cabbage if it be cooked in an open dish. Ladies' Cabbage. Into four quarts of water save one-half of a hard, sound head of cabbage. Add a teaspoonful of salt, a quarter of a teaspoonful of soda, and a teaspoonful of sugar. Have the water boiling bot, cook until tender, then drain and cover the cab bage with sweet milk. Sef on the back part of the stove to simmer ten minutes. Drain again, season with butter and serve hot. The addition of buttered crumbs and a few chopped olives makes this into Russian cabbage Escalloped Cabbage With Dried Beef. Prepare and cook the cabbage as above, put it into a buttered bak ing dish in a layer, an inch deep, then pour over a little rich white sauce, on this a layer of shredded beef. Ke- peat until the cabbage and white sauce is used. Cover with buttered crumbs and bake fifteen minutes. Cold Slaw. Shred enough cabbage to serve, pour over it boiling water aii let stand two minutes, drain and add a boiled dressing. Mix well and set away to chill. Serve as a salad with cold meats German Cabbage. Cook bacon until crisp, cut in small bits; pour this over a half head of cabbage, chopped, with one small onion, season highly with salt, red pepper; heat vinegar and pour boiling hot over the cabbage. Serve at once. Gladly the wild fowl skim the darkened dark-ened foam At set of sun: Swiftly to far-off marsh, to nest and home: The day Is done. God grant that to our souls at night may steal 'The joy ami freedom that, his wild birds feel! RELISHES FOR WINTER. The thrifty housewife is one who .stocks her shelves with good things in -irr wuri their season so that in T 1 ' W winter when the variety is limited she may serve her fam'!y apppti'.ins y(, fC relishes which are far Uvwj superior to any bougtit J in the market 31 Cucumber Catchup. Lay twelve ripe cucumbers cucum-bers in cold water to chill, then peel and grate them. Grate two smaii onions, add to the mixture with salt and chopped red pepper to season, add vinegar to make the mixture or the consistency of marmalade and put into bottles or jars sealed air tight This does not need cooking as the fcalt and vinegar preserve it. Cucumber Pickles. One of the easiest eas-iest pickles to prepare and one which may be added to. as the pickles are of the right size, is the following. Take a cupful of salt, a cupful of ground mustard, mix well and add to a gallon of vinegar, put into a jar and add green cucumbers of medium size. Keep a plate over them to hold them in the vinegar and they will be ready to use in a few days. More cucumbers cucum-bers may be added, keeping them well covered with the salted vinegar. They keep fresh and crisp and are not too strong of mustard. Cucumber Pickles. Slice small sized cucumbers in half inch slices; ' for each three quarts of sliced pickles I , add three quarts of boiling water arm a cupful of salt, pour over the- cucuru- ' bers and allow them to stand until the third day, boil the brine and repeat re-peat the third, fifth and the seventh days. Then they are ready for the next stage in the treatment. Pour off the brine and cover with half vinegar and water, with a teaspoonful of powdered pow-dered alum, poured boiling "hot over the pickles. Let stand three days, then place in a jar with a layer or cucumbers sprinkled with chopped green pepper, onions and raisins (not chopped), three peppers, three onions, and one cupful of raisins Coer with vinegar and brown sugar in equal quantities and place a bag of cinnamon cinna-mon i;kI cloves in the jar. Pour the vinegar over the pickles boiling not. It you were born to honor, show It now; If put upon you, make the Judgment good That thought you worthy of it. Shakespeare. LUNCH BASKET. The school luncheon days are here and should be well provided for with a generous stock of paper F'Al napkins and squares of jJ Ji paraffin paper. Cracker -fXJ boxes are lined with ipy waxed paper and the ffciib) hoxes themselves make m t0:i mie receptacles for dif- Knnnti ferT f00t! forQ th; lunch basket. Sandwiches Sand-wiches packed in these boxes keep fresh and moist. Ginger bread, which is so good when fresh, may also be packed in a cracker box. Cold-cream jars or wide-mouthed bottles will be large enough to hold a portion of jam or jelly for a child's lunch. Screw-top malted milk bottles are fine for carrying car-rying malted milk, cocoa or plain milk. Sandwiches should be provided for satisfying hunger with a pickle or other relish and a dessert of fruit, cake or tart. When preparing sandwiches set the butter where it will be softened by heat, as it spreads much better. Crisply fried bacon put between tin-buttered tin-buttered bread slices makes a good, wholesome sandwich. Corned or roast beef, chopped as for hash, mixed with chopped onion and mashed potato, is generally liked. Codfish made as for fish balls made thin, and used as filling for sandwiches, sand-wiches, is also delicious. Peanut butter or peanuts chopped, mixed with cream cheese as another good filler, is most tasty. Sweet sandwiches served with a fruit salad and coffee will make a fine lunch. We must remember in putting up a child's lunch that it must be something some-thing nourishing and quick to eat, for he is anxious to have more time to play. The school that is up to date will have some arrangements made to serve some hot dish like soup or cocoa, or even hot milk. A small kerosene stove is ta most convenient part of any cchool equipment, if the heating stove is such that there is no surface for warming food. Children are always happy with a bit of fruit. A bit of candy is another addition which is always a delight, and a piece or two is not objectionable at the close of a meal. Were half the power that fills the World with terror. Were half the wealth bestowed on camps and courts Given to redeem the human mind from error. There were tio need of arsenals or forts. GOOD THINGS FOR TABLE. It is not the unusual or uncommon foods which are the most relished. , . , , Often an unusual com-l com-l bination of ordinary h . things makes a .very litHA tasty dish. I Vft -y Bacon and Apples. Vv.l : Pee and quarter tart Pjj . V apples, leaving on about t . half the . peeling. Fry t several slices of bacon .very crisp, drop the apples ap-ples into the hot fat and cover closely until they begin to soften, soft-en, turn once carefully with a pancake pan-cake turner. Sprinkle sugar over before be-fore turning and let them brown nice-iy nice-iy before serving. Serve hot on a platter with the bacon. When you have a small piece of ham left from a meal chop it with some sour pickles, moisten with salad dressing and use as a filling for sandwiches. sand-wiches. Creamed Baked Beans. A pleasant change in serving beans is to put two cupfuls of them into a cupful and a half of good white sauce. When hot serve on moistened toast, well buttered. " French Mustard. Take a quarter ot a pound of the best ground mustard, pour over it a cupful each of vinegar anil water, add a piec of calamus ioot (sweet flag) as large as a hickory hick-ory nut, a tablespoonful of flour. Cook twenty minutes, stirring constantly Add a teaspoonful of sugar just before be-fore removing; put in bottles and cork tightly. Apples, cored, peeled and filled with brown sugar mixed with a teaspoonful teaspoon-ful of curry powder and baked, make v fine accompaniment to meat. |