Show AKE care that your profession does oes not outrun your posses plon vion ar and hypocrisy tear character to shreds whatsoever 2 a man howeth that shall he be also reap SOME GENERAL suggestions FOR SERVING move as noiselessly and handle dishes as carefully as possible serve hot things hot and cold things cold A well and neatly neatly laid table Is a big step toward a good meal fill the glasses two thirds full do not lift a glass when filling it but if necessary draw it to the edge of the table never touching the top of 0 the glass finger bowls are to be filled one third full a rose or petals a leaf or a bit of lemon in the bowl Is an adal tion water should be put into the glasses the very last thing before the guests are tire seated never reach in front of a person when serving serve to the left when the food Is a matter of choice by the guest remove all dishes from the right and place all food not chosen at the right relishes like nuts 0 olives lives and pickles may be left during the entire meal tor for the guest to help himself A dolly should be placed between th the e plate and the sherbet cup as well aa as under the finger bowl with the salad crackers or bread and butter are served sugar and cream should always be passed with black coffee as many prefer it it one service should be removed at a time not stacking the dishes this savors too much of 0 boarding house life when changing courses every thing pertaining to the previous course should be removed two vegetables may be passed at once atthe at the left allowing the guest to help himself the knife and fork should be placed side by side when passing the plate to be replenished or when the course Is finished the intimate process of mastication should be performed in as noiseless a manner as possible with a closed mouth this may seem superfluous advice but existing circumstances warrant a reminder t PEACE there Is in sacrifice secluded A life subdued from will and p passion I 1 free Ts not the peace which over eden brooded but that which triumphed in geth remane jessie rose gates HOUSEHOLD HINTS desiccated cocoanut can be made at home with a little work but cost ing much less than the proprietary ar ax tide break the shell and carefully remote remove all of 0 the brown bron coat and run the white meat through a meat chopper using a coarse cutter at first then a finer one this will not take as much time as trying to cut it fine at first to every quart of the ground nut meat add a cupful of 0 sugar stir well and stand in the oven or warm ing oven until thoroughly dry stir ring occasionally it will take two days to dry but the result will be very satisfactory cocoanut cookies cream one and a halt half cups of sugar with a cup of warmed butter add three well beat en eggs and three tablespoonfuls tablespoon ol 01 milk a cupful of desiccated coo canut and three cupfuls of flour sifted with tour four teaspoonfuls of baking powder flavor and bake roast beef sandwiches these are very nice for a hot supper or lunch eon dish place rounds or slices ol 01 buttered bread covered with slices of cold roast beef season and pour hot gravy over the sandwich and serve hot pear dessert take the juice ot of canned pears add a little mace to it and boll to extract the flavor pour over the pears and serve with whipped cream for dessert uncooked Mincer mincemeat neat two cupfuls of chopped meat to five cupfuls of 0 chopped apple three cups of raisins one cup of vinegar a cup ot of elder a tablespoonful tablespoon tui of cinnamon a cup ot of molasses and a cup of suet this will keep a long time it very cold or may be cooked and will keep indefinitely potato puffs to each cupful ot 01 mashed potato take one egg one ta ble spoonful of milk two tablespoon fuls of flour one fourth of a teaspoon of baking powder and salt to season mix well and roll into finger rolls fry in deep tat fat as doughnuts dough sL serve hot c |