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Show A generous heart asks no reward: It is. I'ke conscience, clear: A feast where all best gifts are stored. And guests have all good cheer, And with glad song In happy throng The hours prolong. With loving friends whose presence makes life dear. RICE, IN VARIETY. Rice is such a common dish and withal so little varied that a few ffifffiS" Simple rice pud- ts2j I ding, using three I Ii II tablespoonfuls of 111 i'ilillf rice, a quart of r!X milk, sugar, nut-jJ7.7iSJZZ&&Zr& nut-jJ7.7iSJZZ&&Zr& meg and a few raisins, put into a baking pan and baked for three or four hours in a slow oven is a most wholesome, nour ishing dish which will be good iooa for the children and one which they like. Add a few tablespoonfuls of cocoa-nut cocoa-nut to a rice custard, or a cup custard cus-tard for a change. Serve a chocolate sauce with plain boiled rice. Maple sugar "sauce is another delicious one to use with plain boiled rice. Rice With Fruit. Rice is particularly particular-ly good with peaches. Cook the rice and while still warm put into cups with sliced peaches to mold. Turn out and garnish with fresh sliced peaches, serve with sugar and cream. Pineapple is another fruit that goes well with rice. Chop it fine and stir it into the cooked rice, serve with cream and sugar or a sirup of pineapple pine-apple Juice. Rice With Cheese. Take a half cupful cup-ful of rice, drop it gradually into two cupfuls of boiling water and add more water as it cooks, if necessary. When perfectly tender let the water cook off, allowing the steam to escape. Make a rich cream sauce, using two tablespoonfuls of butter, two of flour and a cupful of rich milk or thin cream, cook until smooth. Mix the sauce with the rice, adding a cupful of grated cheese. Put into a baking dish and bake until hot. The cheese will be stringy if allowed to stay too long in a hot oven. Rice With Tomatoes. Cook the rice using a cupful of tomato juice at the last when nearly tender. This will be absorbed, then serve with a well seasoned, sea-soned, strained tomato sauce. To get the juice strain a can of tomato. To get the pulp for the sauce, put the tomato to-mato through a sieve. Some of your hurts you have cured. And the sharpest you still have survived, sur-vived, But what torments of grief you endured en-dured From evils which never arrived. AROMATIC VINEGARS. Those who enjoy changes in flavor and well seasoned delicacies will keep . on hand a supply of A Af I various vinegars Pepper Vinegar. Se- 2 lect 18 pods of red pep- ners' takeout the stems f4j V and Cllt the D0ds ln Yf'..5 two; Ptoce them in a "vjiiii4 kettle with two quarts of vinegar and boil it away to a quart. Strain and seal. This is a fine flavor to add to catchup for fish sauce. Many of the herbs used in aromatic vinegars may be raised in the home garden. A mint bed. nasturtiums, parsley, thyme, marjoram and others are all attractive flavors to be preserved pre-served in some form to be used in oauces. Dry tarragon may be purchased if the fresh plant cannot be obtained. Allow a half pint of leaves to a quart of vinegar, steep in the vinegar for two weeks, strain through flannel, bottle bot-tle and seal Horseradish Vinegar. Pour a quart of boiling vinegar over one and a half cupfuls of grated horseradish, add two tablespoonfuls of sugar and one of salt and let stand one week, strain, bottle and keep to serve with meat and fish, to flavor salads, salad dressings dress-ings and many other dishes. Spice Vinegar. Place the spices in a small bag and take them out wheu the vinegar seems sufficiently spicy, as otherwise the spice darkens the ,inegar. For all these vinegars use cider vinegar for the foundation. Take two ounces each of parsley, thyme, sweet marjoram, mustard, celery seed, and one ounce each of allspice, cloves, pepper and mace; place in a jar and cover with a quart of vinegar; let it stand three days, then strain through a cheesecloth and bottle. Celery Vinegar. Pound three tablespoonfuls table-spoonfuls of celery seed in a mortar, add to a pint of vinegar and shake every day for two weeks, then strain and keep for use. Mint is prepared in the same manner. A large bunch ol fresh mint, bruised, is placed in a pint of strong cider vinegar. Let stand for two weks, strain and it is ready for use. Mint vinegar made three years ago is aromatic and fine-flavored yet. , If you have a kind word say It, Throbbing hearts soon sink to rest; If you owe a kindness pay It, Life's sun hurries to the west. Days for deeds are few. my brother, Then today fulfill your vow; If you mean to help another, Do not dream it do It now. PALATABLE DISHES. Carrots are so wholesome and cheap (hat they should be served at frmam least once a week, if not III1) J oftener. They are espe-llKjl! espe-llKjl! cially good cooked, then chopped and seasoned . .-;'Vy with butter, salt and a X3'4s dash of lemon Juice' Serve hot. Carrot Patties. Put six boiled carrots through a meat chopper, break over them two fresh eggs and mix well. Rub six crackers fine and add to the first mixture. Season with salt, cayenne pepper, a little lemon juice and form into cakes, then fry a delicate deli-cate brown. Serve very hot garnished with parsley. Russian Sauce. To four tablespoonfuls tablespoon-fuls of freshly grated horseradish add a teaspoonful of mustard, one-half a teaspoonful of sugar, a little salt, a dash of cayenne and two tablespoon fuls of vinegar. When served with fish, add two tablespoonfuls of melted butter. Raisin Sandwiches. With one cupful cup-ful of seeded raisins chop an equal quantity of nut meats. Mix to a paste with fresh, sweet y. utter and Bpread on toasted crackers or thin slices of brown bread. Cut the bread very thin for the sandwiches. Casserole of Heart. For a medium sized heart slice rather thin one tart apple, one potato, one onion, one car rot and season with rait and pepper Cut the heart so that it may be siuffed with the vegetables. Place it in a casserole with remainiug vege- tatles and cover with seasoned stock Cover and bake for three hours. When done, remove the heart to a platter, surround with the vegetables and a gravy, thickened slightly. Garnish with parsley and serve. This meat is good sliced Id. Not what we have done avails us. Rut what we do and are; We turn from the deed that Is setting And turn to the rising star. J. T. Trowbridge. GINGER CAKES AND COOKIES. Who is there who does not enjoy a squnre of fresh, spicy, soft ginger-ttiMtf.M.v.vwMTOM ginger-ttiMtf.M.v.vwMTOM bread or a crisp. WjjULi-liii;il snappy cooky? 'r"jTl' Hot Water Gin- '.r" "' "1" gerbread. This is iKWiivTjl a recipe- w h 1 c h h i ''lMr li W ',: L might be called FV'lWg "-er Fails." for r -JiUlkH it is the most sat ,it. l( 1 S'-jiilJJ r T lsfacIOry one ot I maiiy tiiueieni combinations tried. . Take a cupful of sugar, one cupful of dark molasses, a half cupful of shortening, melted; one egg, three cupiuls of flour, a tablcspoonful of ginger, a teaspoonful of soda, dissolved dis-solved in a cupful of boiling water added the last thing. Salt should be added if lard is used. Hake in a large dripping pan forty minutes in a moderate mod-erate oven. Sour Milk Gingerbread. Take two eggs, a cupful of molasses, a half cupful cup-ful of sugar, one cupful of sour milk or cream, two tablespoonfuls of melted melt-ed butter, one-half cupful of currants, one teaspoonful of spices, one teaspoonful tea-spoonful of ginger, half a teaspoonful of salt, and 2 Va cupfuls of flour. Mix the soda and sour milk, add to the molasses, sift the remaining dry ingredients ingre-dients and combine mixtures; add the butter and beat vigorously. Bake 25 minutes in a moderate oven. Molasses Layer Cake. Take two cupfuls of (lour, one cupful of molasses, molas-ses, half a cupful of sour milk, one teaspoonful of soda, dissolved, in a tablespoonful of water; one-half teaspoonful tea-spoonful of salt and two tablespoonfuls tablespoon-fuls of butter. Bake in two layers and put together with chocolate filling. Ginger Cookies. Take two cupfuls of molasses, one teaspoonful of soda, three eggs, one cupful of lard, and a tablespoonful of ginger. Mix all the ingredients, adding the eggs last. Use enough flour to roll out vory thin and bake in a hot oven. |