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Show iWtflTCHENg&S Kr'fiiBSHFTMl Let ino lic hi my house by the sule "f the rouil Where the riu-e of ni.n u.i .y They are (-noil, tliey are had, ihey are weak, they are stroni;. Vise, fimlish sci am I. Then why should I sit in the seorner'a seat. Or hurl t lie oynie's ban? T.et me live in my house hy ttie side of the road And be n friend to man. OUT OF THE ORDINARY CHICKEN DISHES. One tiros of t lie usual am! ordinary ordi-nary and limps for sonic new way to present the f;i niilinr. EYJTf! French conks are inns- UTA' tors of the art of sur- 1, prisliiK wiih the faniil- I gJfy' inr, yet one does not iil-jj iil-jj ( JE ways wish a dish to he 1 (y f'direly lost in season-$!$Mlsj season-$!$Mlsj '"H- Some of the fol-L:SXwJkl fol-L:SXwJkl lowhiR dishes may seem extravagant, hul no scrap of meat or hit of bone need he wnsted, ns there is stock, salad, tinihales and canapes which may he made from small hits: Chicken a la Marengo. This dish Is said to have heen originated for Napoleon after the battle of Marengo. Singe and clean a live-pound chicken, and cut it, up for fricassee. Melt two. tnhlespoonfuls of butter in a saucepan and add three tahlespoonfuls of the best olive oil. When it is hot add the dark meat of the chicken and cook live minutes. Then add the white meat with salt and pepper and a hit of garlic. gar-lic. Mix and stir over a good fire and cook 20 minutes, until each piece is a golden brown. Have ready a tomato to-mato sauce, made from one can of tomatoes to-matoes a bit each of onion, carrot, parsley, cooked thick and rubbed through a sieve; add one-half pound of fresh mushrooms and the chicken. Cook the mushrooms in fat five minutes. min-utes. Arrange the chicken on a platter; plat-ter; add to the gravy in the pan three -tahlespoonfuls of .the tomato nuree. ' stir until It is hot; pour over the-chicken the-chicken and serve. Chicken Baked in Milk. Melt one-fourth one-fourth of a cupful of butter, add one large onion thinly sliced ; cut two young chickens in pieces for serving, cover and cook slowly, turning often, for ten minutes, then add one cupful of chicken stock and cook until the chicken is tender. Remove the chicken, chick-en, put stock and onion through a sieve and add one and one-half tahlespoonfuls tahle-spoonfuls each of butter and flour-creamed flour-creamed together. Season with salt and pepper. Arrange the chicken on a serving dish, pour the sauce around it and garnish with sliced bananas cut in diagonal slices, dipped In flour antt sauted in butter. A widespreading hopeful -disposition is your only true umbrella in this vale of tears. SOME CHOICE CAKES FOR OCCASIONS. OC-CASIONS. Careful baking is a most important ... --v ' point in successful cake making. If Ni'thin like a wayward bit of Mother Karlli to kH; the human heart, nothing like a wild weed pateh! It is a magnet, swinpin us all around into hue like iron tilings. It isn't a rundown run-down condition that makes most of us take a vacation, it's the call of a wild weed patch. CHESTNUT DISHES. The chestnut is especially popular, being tile nut most enjoyed for Hal- 1 o w e e n parties. Its i-:TYr' own delicacy of flavor nl('ml-s so xvt" vvlth ,h" y&fcnyvpd prs that it is a general )vX favorite and always a I't&J-' h'llght to the palate. -'v Ttoasted and served with nnrimymj apples, cider and dough-I dough-I . I 1 nuts, an October party is pMuwjf quite complete. r,J A Tempting Entree. Roust and mash to a paste one pound of chesUiuts. Add half a cupful of cream, a teaspoonful of chopped parsley pars-ley and a dash of salt with two well-beaten well-beaten eggs; pour into well buttered tlmbale molds and hake, set In a dish of hot water. When firm, in about 25 minutes, turn out and serve with a cream sauce or with a rich tomato sauce. A delicious soup may be made with chestnuts as a foundation. Cook a quart of chestnuts in boiling water, slip off the brown skins and drop them into cold water. Drop again into boiling boil-ing water; add a small onion, three stalks of celery, a small blade of mace and a bit of bay leaf. When the nuts are tender mash through a sieve, add white stock, a tablespoon-ful tablespoon-ful of salt, half a teaspoonful of paprika pa-prika and a pint of hot milk. When boiling hot remove to the back part of the stove and add two well-beaten eggs and a half a cupful of sweet cream. Serve hot in bouillon cups. A Chestnut Salad. For a dinner salad, chestnuts are delicious. Mix after blanching with chopped apple and celery ; garnish with water cress and serve with a mayonnaise dressing. dress-ing. Dainty Chestnut Dessert. Prepare a custard, adding a teaspoonful of softened soft-ened gelatin, a little flavoring of any kind and add a pint of prepared chestnuts. chest-nuts. Pour into a mold, and when serving surround with whipped cream. Brussels sprouts and chestnuts served together Is a greatly appreciated appreci-ated dainty. Serve In a thick cream sauce. Chestnut croquettes is another good dish and with a few pounds of chestnuts chest-nuts and a little forethought one may prepare any number of delicious dishes. O suns and skies and clouds of June And days of June together, Ye cannot rival for one hour October's bright blue weather. Helen Hunt Jackson. FRENCH DISHES FAVORITES IN AMERICA. We will have to admit that the French have distanced us in matters of economy. They look with dismay upon the ' huge roasts and juicy steaks which are found on American Ameri-can tables. Though France knows much, she does the cake is to bake one hour, watch the oven the first quarter or 25 minutes min-utes and see that it commences com-mences to rise; the sec ond quarter it should finish fin-ish rising and begin to-brown to-brown ; the third quarter quar-ter it should finish browning and begin to shrink from the pan, and not know it all, by any means. Mark Twain, in his usual enterlain-, enterlain-, ing vein, says: "There is here and there an American who will say he can remember rising from an European Euro-pean table d'hote perfectly satisfied ; but we must not overlook the fact that there is hero and there an American who will lie." Onion Soup With Eggs and Cream. Out up six white onions very ihin and fry in a tablespoonful of butter until light In-own. Then add a quart f)f water and a pint of milk, season will one leaspoonfu! of salt and a dash of pepper, a teaspoonful of sugar and a pinch of mace. Cook slowly for an hour and strain : heat four eggs until un-til light, add a cupful of cream and a tablespoonful of cornstarch mixed with a little cold water; cook until the starch Is well done, before adding the eggs, as the soup must not then he helled or the eggs will curdle. Rurgundian Pate. For this dish the bn-asts of two chickens must be pounded pound-ed Into a paste; add to this one cupful cup-ful of fresh bread crumbs and half a cupful of melted butter, half a teaspoonful tea-spoonful of salt, a nsh of cayenne and five beaten yolks of eggs. Cook-six Cook-six livers and six gizzards one hour in good stock. Then add a cupful of chopped ham and the same amount of chopped mushrooms cooked in hut tor. Cook a few moments and then cool. Line a pate mold with puff paste, fill with the mixture, cover with a paste and hake slowly in a moderate oven. Cover with paper If the crust browns too quickly nnd add stock through the opening. Serve cold or hot. Cream Fritters. Take a quart of milk, one cupful of salt, n cupful of blanched and chopped almonds and a tablespoonful of orange flower water. Boil the milk, add sugar, butter and salt and cook ten minutes. Then ntlr In six beaten eggs, nnd cook until thick. Spread in a well buttered pan an inch thick to cool. When chilled cut In diamonds, dip In crumbs and egg and fry a golden brown In deep 'ut. Serve hot with a lemon sauce. i lie last quarter, finishes the baking. If a cake rises in the middle and hursts open, it may have too much flour or too strong a heat. A cake filled with large holes has either too much baking powder or soda or It has not been well blended. It is not best to move a cake In the oven until it has finished rising, then it can be . .safely turned. The first five minutes me may turn a cake without injuring it. Chocolate Nougat Cakes. Cream one-ftmrih of a cupful of butter; add gradually one and one-half cupfuls of sugar and one egg beaten; when well mixed add two-thirds of n cupful of-milk, of-milk, two cupfuls of flour sifted with three teaspoonfuls of baking powder; add one-half teaspoonful of vanilla. To two squares of melted chocolate add one-third of a cupful of powdered sugar; add a third of a cupful of milk and cook until smooth. Cool slightly and add to the cake mixture. Bake in layers and put between the layer and on top. Wedding Cake. Cream one pound of sugar gradually and heat until well mixed. Separate the whites and ynlks. of V eggs; heat the yolks until thick and lemon colored, the whites until stitT and dry. Add the yolks to tlm first mixture. To four cupfuls of sifted th ur (one pound) reserve third of a cupful to dredge the fruit. The rest sift with two teaspnonfuls-of teaspnonfuls-of cinnamon and three-fourths of a teaspoonful each of allspice, mace, nnd nutmeg and n half-teaspoonful of cloves. Then add three tahlespoonfuls tahlespoon-fuls of orange juice, one of rose water and two of lemon Juice. Add a pound of currants and figs, three pounds of raisins, one pound of citron, all cut fine and dredged with flour. Fold in the whites before adding the fruit. Bake three hours In a alow oven. |