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Show It is i!"t enough that women should be home-rnnUers but they must make the world itself a large home. There is no defeat, no rail for retreat re-treat ean be blown from the bugle of right. PEPPERS AND PEPPER DISHES. Sweet garden peppers are such a favorite vegetable that one should i -mi always have at );..' least a dozen plants in the garden gar-den to supply the -KjJs needs of the table. X3 A name commonly Ml ' used for this vege-- Jp table when canned is pimento, which is incorrectly used, as pimento is allspice. all-spice. The real name is "pimiento," giving another syllable. A chopped green pepper given to almost any salad, and especially a potato salad, improves it wonderfully. Care should be taken to carefully wash them, remove re-move the white inner fiber, as well as the seeds, before using. Peppers chopped and pounded, then fixed with cream cheese make a most appetizing relish. Fried sweet peppers make a nice garnish to serve with lamb, mutton or pork chops. Stuffed Peppers. Bread crumbs with tomato or rice and a few nuts, corn beef hash, boiled rice with chicken, chick-en, and many other combinations make fine stuffing for peppers. See that they are well washed, then cut off the best end to make a stable receptacle, re-ceptacle, remove the white fiber and seeds; fiil the pepper, replacing the cap. Put them into a baking dish with a little stock or butter aud water to keep them moist while baking. Steak Smothered in Sweet Peppers. Spread over a round steak the following fol-lowing mixture: A cup of bread crumbs, one small onion, chopped; a little poultry dressing, a pint of tomatoes to-matoes and. peppers mixed; if canned " they will not need chopping. Place the stuffing on steak, roll and tie and pour over the tomato and pepper mixture. mix-ture. Cook very slowly three hours. Add boiling water or tomato juice if the meat becomes dry. Canned peppers pep-pers should always find a place on the emergency shelf, as they add much to many dishes. Creamed eggs with a pepper or two added, either chopped or rubbed through a sieve; serve on toast as usual and have an unusual relish. These eggs may be served with a border of seasoned boiled rice instead of toast, if desired. GOOD EATING. - Some of the following are so unusual un-usual that it may take faith to try i them, but they will be I enjoyed. (i' Yorkshire Bucks. : 'rf Toast 12 slices of bread v-yw place a square of cheese, J&iiprA, and on top of the cheese ' a thin slice of bacon; lU'-"''" sprinkle with paprika u and place the toast in a dripping pan and pour over a little weakened vine-gar, vine-gar, enough to moisten the toast. , Place in the oven until the cheese is ' melted and serve hot. ; Apple Dumplings With Peanut Butter. Sift a pint of flour, two tea- - spoonfuls of baking powder, a half teaspoonful of salt, then rub in a half cupful of peanut butter; moisten ' with iced water as for pie crust. Roll out and cut in squares. Lay on each square a cored, peeled apple, sprinkle with sugar and cinnamon, wet the W edges and pinch them together. Bake )' and serve with cream and sugar. ? Cuban Stew. Take four pounds of ! mutton, one cupful of olive oil, one is can of tomatoes, eight medium sized ti onions, one can of peas, one can of ,s mushrooms and eight potatoes; a ta-jfi ta-jfi blespoonful of salt and a few dashes ,e; of pepper. Put olive oil into a kettle, ket-tle, and when hot add onions, tomatoes toma-toes and meat, cut in pieces, with the IV salt and pepper. Cover closely and simmer three hours. Then add the ' ' potatoes, cut in halves, and when they are tender add the peas and ' 1 mushrooms, drained from the cans. C5 When well heated, thicken the gravy ,J: and serve hot. o'- Simple Cake. Into a measuring cup i- holding half a pint break an egg, a eo tablespoonful of melted lard, three ta-blespoonfuls ta-blespoonfuls of canned cream, then fill the cup with water. Sift together a! one and a half cupfuls of (lour, one i ( cupful of sugar, two teaspoonfuls of cs: baking powder and a pinch of salt. n'J; Add the liquid and beat hard for live 3-s; minutes. Bake in layers or in a loaf. io:. Gypsy Stew. Cook together young ,r; carrots cut in slices, green onions, a- peas and new potatoes. Fry a slice of diced salt pork, turn in the tender vegetables, add milk to it and r-cason-iiigs, and s-srve very hot. Lift' is made of little "ifs," Good and bad together; It's Just the "ifs" that all through life Bring sun or stormy weather. DISHES FOR EVENING PARTIES. Often a light supper which does not tax the digestion will be found most agreeable. -JrW, Dresden Oysters. P4- Chop two dozen large oysters, mix with a ta-I ta-I blespoonful of melted lutter. an unbeaten egg. VVs one-third of the bulk of TSjL bread crumbs, a table- spoonful of chopped par stey and a little onion juice. Season with salt, and paprika. Form Into balls and hake ten or fifteen minutJS in a hot oven. Serve on oyster shells with parsley and lemon as a garnish. Asparagus With Stuffed Eggs. Take canned asparagus, or if fresh, cook until tender in salted water and arrange on a platter in a border ot buttered toast points and quartered, stuffed eggs. Pour over a hot sauce made as follows: Take two table-spoonfuls table-spoonfuls of butter and two and a half of flour; when well mixed add a pint of chicken stock, or a small can of chicken broth and six finely minced mushrooms. Stir and cook for fifteen minutes, then add a cupful of hot cream and the juice of a lemon; strain and reheat. Chicken and Mushroom Patties. Saute two cupfuls of mushrooms in two tablespoonfuls of butter five min utes; season well with salt and pepper. pep-per. Remove from the fire, take out a scant cupful and chop the remainder remain-der fine with two and a half cupfuls of cold cooked chicken. Beat two eggs, add salt, pepper and the juice of half a lemon. Add a tablespoonful ot chopped parsley and a pint of boiling milk; stirring until it thickens. Now add the mushroom and chicken mixture mix-ture and when very hot fill patty shells and garnish the tops with whole mushrooms. Gingerbread with whipped cream and a cupful of hot coffee is well liked by many people who do not enjoy en-joy rich cake. Cold ham. boiled or' fried, put through the meat chopper, mixed with a little mustard or hard-boiled egg, is nice filling for sandwiches. GOOD THINGS FROM GRAPES. Grapes are at their best when eaten ripe and fresh from the vines gar- nished with their K'" I" , own leaves. Grapes If - s ' ym. 'f placed over It" --;tSf? night on ice, ther. IjysC; - served with a leaf 'J or two on a plate rKSt win have a frost' pf'P appearance which will give them an added beauty and the cool fruit will be most grateful. Grape Juice. To prepare pick the stems from the fruit and cover with enough water to be seen between the grapes. Cook until the seeds are free and the skins look pink or have lost their color, then strain. Return the juice to the fire and boll 20 minutes; then to each quart add a cupful of sugar; cook ten minutes longer and bottle in airtight bottles, dipping the corks in melted paraffin. Grape Juice Ice Cream. To a cupful of grape juice add a pint of thin cream and sugar to sweeten, a tablespoonful of lemon juice, mix and freeze. Grape Jam. Remove the skin from the pulp of well-washed grapes and put them in separate utensils; heat the pulp with a cupful of water and press through a sieve to remove the seeds; add the skins to the pulp and weigh. To each pound of fruit add three-fourths of a pound of sugar and just enough water to prevent burning. Cook slowly for 40 minutes. Grape Sherbet. Take three pounds of Concord grapes, three lemons, three pints of water and three cupfuls of sugar. Wash the grapes and put them in a granite pan, mash and squeeze out all the juice; measure and add an equal amount of water, the lemon juice and sugar. The sugar and water, if boiled to a sirup, will make a smoother sherbet. The amount of water wa-ter should be allowed when measuring. measur-ing. Freeze as usual. A pretty novelty is crystallized grapes. Select firm, large grapes in perfect bunches; wash carefully and dip in white of egg, then in pulverized sugar. Arrange on a platter on a bed of grape leaves. For grape jelly the grapes should be underripe. Prepare them as for grape-juice, grape-juice, then add the sugar to the juice and cook until it thickens in a cold dish, when a teaspoonful is tried. |