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Show Some are always finding fault with nature for having put thorns on roses. I always thank her for putting roses on thorns. HOUSEHOLD HELPS. MALLEST bits of a sJ -m t candle may be used, I k . " . tied in a cloth for a "aSKN' at 'ron smoother. I ' ' r $C) J' I se a erocnet hook I ' U-.JJl' -A I t0 cflteh UP I t' I threads in a run in a . J silk stocking; it is a'aiwarbwV. much more satisfac-ComwiK- ' W tory than drawing. A piece of scouring scour-ing soap put through the meat grinder will sharpen the knives. Mend a torn hairnet with a hair from your own head. When using bacon to season egeta-bles, egeta-bles, like strong beans, cabbage or greens, put the bacon through the meat grinder; It will go further in seasoning sea-soning and save on the amount of bacon. ba-con. Paste a piece of velvet or felt in the bottom of the heel of each shoe, or if ' the back of the heel wears out first, put a piece of velvet there. It will save wear. Old stockings make fine braided borders bor-ders for rag rugs. Make over the worn tablecloths Into smaller lunch cloths, napkins or tray cloths. The thinnest portions should be put into the emergency cupboard to be used in case of wounds. Keep the heels of the shoes straight ; this will save rubbers and backaches. Eubbers worn over turned over shoe heels will wear out often in one walking walk-ing trip. A heel too high or worn unevenly un-evenly will throw the body out of bal-pnce, bal-pnce, causing many ills. To make two pounds of butter out cf one pound soften it and mix with a pint of new milk ; add salt, and be sure It is carefully mixed. The butter will be lighter in color, not so solid, but will save on the butter bill. ; Paint the inside of the garbage can Iwith two coats of paint before using. It will not rust and lasts much longer. Alum melted in an iron spoon makes a fine mender for glass or china. Hot water will not dissolve it. Be careful of your can tops. Do not bend the edges by putting a knife under un-der them to remove the tops. To loosen loos-en the tops, turn upside down in hot water. And since we've thought about It, We mean to have a care. And always In our pleasant things. Let others have a share. SUMMER SALADS. ? Sy ' ELIOIOUS salad is al-; al-; ways welcome at any meal, at any time of Raisin and Apple Salad. Wash and dry one cupful of seeded raisins, add r SWuiiwwwISlj, one-fourth cupful of Mr -conwuMioiv )emon juice, two cupfuls of apples, one cupful of mayonnaise. Line a bowl with lettuce, pile the apples and raisins rais-ins in the center, cover with the mayonnaise. may-onnaise. Serve with neufchatel cheese balls and garnish with tart red jelly. Banana and Apple Salad. Line a bowl with lettuce. Slice three bananas and four apples, mix and put on lettuce. let-tuce. Mix one-half cupful of peanut lutter with one-fourth of. a cupful of French dressing and pour over the salad. Roquefort Dressing. Mash eight ablespoonfuls of roquefort 'with one ;easpoonful of mustard, salt, pepper ind paprika to taste, add one-fourth f a cupful of olive oil, stirring all the 1me, when smooth add one-fourth of a lupfui of chili sauce, a tabiespoonful of dnegar or lemon juice, a teaspoonful f table sauce. Serve on head let-uce. let-uce. Marquise Salad. Wash and peel wo firm tomatoes, cut in halves and lace on lettuce. Chop half a cupful aeh of onion and parsley, add two ta-ilespoonfuls ta-ilespoonfuls of olive oil and let stand wo hours;. On each piece of tomato leap a tabiespoonful of the onion and larsley, then pour over French dress-ng. dress-ng. Serve very cold. Potato and Celery Salad. Take one lunrt of boiled, diced potatoes, one upful of finely diced celery, one-half upful of chopped onion, two tnble-poonfuls tnble-poonfuls of chopped parsley, a cupful f boiled dressing. Add a hard cooked gg, chopping the white fine and rub-ing rub-ing the yolk through a sieve. Little green onions sliced in cream ?ith salt, pepper and a dash of vine-ar, vine-ar, make a tasty salad to serve with read and butter. Prune Salad. Wash and soak over Icht twenty large prunes. In morning ook gently and remove the pits. Mix i two tublespoonfuls of peanut butter, one cream cheese and if too dry add o little cream, stuff the prunes. Serve on lettuce with French dressing. To enrich the mind, and purify the heart, to keep the tongue still and the arms active, to eat slowly and sleep quietly, this is true philosophy. VICTORY MEALS. jf N CORNMEAL mush i. il : we have a homely V! ksg$? dish ; but one that is vT 1 very wholesome. As I a breakfast cereal v serve(J with cream, m 'r, milk or butter, it is J a most nourishing rfsSmiiwarfriSSj, dish. Cooked iu -Collision- Jfl shimmed mnk in. stead of water it is more highly nutritious, making the mush almost double in food value. Indian Pudding. Cook one quart of milk in a double boiler 20 minutes, with one-fourth of a cupful of corn-meal corn-meal ; add three-fourths of a teaspoonful teaspoon-ful of ginger and one-third of a cupful cup-ful of molasses. Pour into a buttered pudding dish and bake two hours Id a slow oven or four hours In a fire-less fire-less cooker. Serve with thin cream or top milk. Cornraeal mush combined with chopped meat, seasonings of various kinds, such as fried onion, a cupful of tomatoes, or chopped green pepper, baked as one does any escalloped dish, makes a most satisfying main dish. Spoon Bread. Take two cupfuls of water, one cupful of milk, one cupful . of cornmeal, one tabiespoonful of fat. two eggs, and two teaspoonfuls of salt. Cook the cornmeal and water together five minutes. Beat eggs and add with the other ingredients. Beat well and bake in a well-greased dlsb for 25 minutes in a hot oven. Serva from the baking dish. Corn Dodgers. These are fine, served with a roast and gravy, to be eaten with the meat and vegetables. Take two cupfuls of cornmeal, one teaspoonful of salt, two teaspoonfuls of fat, one and three-fourths cupfuls of boiling water. Pour the boiling water wa-ter over the other Ingredients, beat thoroughly and cool. Form Into cakes and bake in a hot oven 30 minutes. This recipe makes 14 biscuits. The cornmeal ground at home, using us-ing the whole kernel, is as much superior su-perior to the ordinary cornmeal as fresh foods are to canned. Housewives House-wives are beginning to realize that a hand mill, costing about S3, is a good investment. One may raise her own corn, and with a mill be perfectly Independent. In-dependent. He that tilleth his land shall be satisfied sat-isfied with bread; but he that followeth vain persons Is void of understanding. Prov. 12-11. DELECTABLE DINNERS. jr-?z RENCH and Italian f?j jS? cooks know how to ' : ij -Jfc season; their dishes will be palatable and r' tz&i PlentlfnI- but the 'TCp- cost will be very low. 5f?8 The musical names given some of our ftwv.i'A.rGaki homely dishes surely Cewwisiw Jj ,j0 make them taste better. Our old fashioned fash-ioned cornmeal mush they call "polenta." "polen-ta." Could it possibly taste as common as mush? Then1 On Friday they serve baccala, which is Just our ordinary codfish, but It Is so disguised that Its friends find It hard to recognize it. Baccala. Freshen a pound and a half of codfish, if salty, by sonking over night, cut In four pieces and fry ten minutes in olive oil. For the sauce add a little olive oil to a saucepan, one clove of garlic, one chopped onion, one sliced green pepper, one bay leaf, two cloves ; cook five minutes then add a small piece'of butter, a half a pint of tomatoessalt and pepper. Put In the fish aud cover closely, let simmer sim-mer two hours, adding water if the moisture dries out. Serve with hot cornmeal ' mush . Braciola. Take a pound of thin round steak, mash it out flat to a wafer-like thickness, cut Into four strips, a few Inches wide, and salt and pepper freely. Chop fine one clove of garlic, one small onion, a little parsley, with some savory dressing. Spread the seasoning along the middle of each strip. Roll and tie with thread and brown in a little fat, cook slowly thirty thir-ty minutes. Seasoned Veal (Scalopine). Cook thin slice of veal, pounded lliiu, iu olive oil, season with salt and pepper; when nearly done add a tabiespoonful of vinegar. Serve hot. |