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Show J I"nrJouljti-lly. we IwI!k that Hpirit-' Hpirit-' 1 1 : 1 1 irliies siiorlit lOiic.Mi us tnoie ; nearly t ii.in ni;iurial hi-h; !'it equally j ilu we Iji-li.-ve tlmt if a tMim U- di.ne, il. ha.l I, est lie well ,lune, eer-,t It be j a canvas ba' k Jin k; and uo h-nisewlte ever- lost her title to future bllas through the keeping of a nno: taljle s hile she was ou ear! h. Owen V'lster. A WILDERNESS OF SWEETS. Tories uro tlio fiikps pur fxrcllcncc. Tliry a l-o rlcli In mils, cgu's, and lti was so human! Whether strung or weak, Far from his kind he neither sank nor scaled, liut. sat an equal uest at every board. No beKtfar ever felt lilnr condescend. No ijrinee presume; for still himself h bare At mankind's Hlmplo level, and where'er ITe met a stranger, there he left a fr lend. PIE GREAT AMERICAN DESSERT. No runt I cr wlmt flllin.L,' n pl cnn-tdlns, cnn-tdlns, if t tut shell (ir enist if- not. flaky. eruinlis, nnil wlien earefiilly lnaile iiml linked (i I'd espe-einlly espe-einlly lootlisome. Walnut Torte. Heat (he yolks of six t'f;gs wllll one cupful of sugar, aihl one-fourth of rich ami rasly tne pie Is a failure. A Good Plain Paste. Use one anil one-lialf ruipfuls of Hour, one-half teaspoonful of salt, six talilespoonfuls of fat and Just cold water enough to mix well. Cut a pound oi grounu walnut meats ami six grated lady fingers, two tablespoonfuls of flour sifted with one teaspoonful of baking powder. Add the juice and rind of half n lemon, cut and fold in the slidly beaten wliites and bake in layers lay-ers In a moderate oven. Filling. Beat one egg yolk, add two tablespoonfuls of sugar, three-fourths of a cupful of milk ; cook, stirring tin-til tin-til the mixture coats the spoon; add three-fourths of a pound of chopped walnuts with a teaspoonful of vanilla for flavoring; put between the layers lay-ers and on top. Date Torte. Huh 16 sliced dates to a smooth paste with two tablespoonfuls tablespoon-fuls of lemon juice. Beat two whole eggs and seven yolks, add one and three-fourths cupfuls of sugar, beat well, add the dates, three toblespoon-fuls toblespoon-fuls of chocolate, and one teaspoonful each of cinnamon and allspice, and a cupful of cracker crumbs ; stir well and fold in the stiffly beaten whites of seven eggs. Bake In a large spring-erlle spring-erlle form. Moss Torte. Beat ten yolks of eggs with one cupful of powdered sugar until un-til light; add a portion of six ounces of finely ground almonds and lastly the beaten whites of seven eggs. Bake In layers and use sweetened and flavored fla-vored whipped cream for filling. Angel Food. Beat one cupful of egg whites until stiff, adding a quarter of a teaspoonful of cream of tartar. Sift one cupful of sifted flour with one-quarter one-quarter of a teaspoonful of cream of tartar, add one cupful of sugar lightly to the beaten whites, a pinch of salt and a teaspoonful of flavoring, then fold In the flour. Bake in a tube pan 50 to 60 minutes In a moderate oven. A layer cake (unless a torte) needs a quicker oven than a loaf cake. When putting a cake In the pan, especially a loaf cake, always leave a depression In the center, as It will rise first there, and make a hump ; this method results In a flat, even shaped loaf. Do you covet learning's prize, Climb her heights and take It; In ourselves our future lies-Life lies-Life is what we make It. GOOD THINGS FOR THE TABLE. In the time of year when chestnuts are in season the pudding par excel- In the fat Willi two knives until It is tine and well mixed. Keserve n half cupful of this mixture and add the water wa-ter to the rest; roll out a piece large enough to take the half cupful well sprinkled over It, then fold sides to the center, then ends to the center, and cut in halves. Iloll out the under crust, add the filling and put on the thinly rolled upper crust. This method gives a yery flaky crust with less than fbe tistia pastry. r Mother's Apple Pie. Fill the prepared pre-pared pastry shell with sliced apples, add two or three tablespoonfuls of water wa-ter and place the top crust. Bake and then carefully with a sharp knife cut around the crust and remove the top. Add sugar, spice, a tablespoonful of butter and replace the top. This pie will never run over and lose Its sweetness sweet-ness on the oven bottom. Fruit Pie This pie is best made with fresh fruit, but a cupful and a half of currants, raspberries, blueberries, blueber-ries, or, in fact, any kind that has been put up uncooked will do. The recipe calls for one cupful of crushed fruit, one cupful of sugar, two tablespoonfuls table-spoonfuls of flour, the yolks of two eggs and a little salt; put Into the shell and bake, covering with n meringue me-ringue made from the whites. The shell may be baked, the fruit cooked, then the meringue placed on top and browned and the pie Is ready to serve. Either method will result In a good pie. Ethereal Apple Pie. Bake .eight large tart apples and put them through a sieve, chill, then add three-fourths of a cupful of sugar and the whites of five eggs beaten stiff. Add a pinch of salt to the eggs when beaten. Add to the apple and bake in a buttered pudding pud-ding dish. Serve with cream , and sugar. This shell-less pie will be good for those who cannot enjoy pastry. I.'- . . . .. . People have to live first before they can see, and they don't think until they are fed, and one needs always to have had enough turnips and cabbages to at without the troubling about the pr.t ttlng them, in order to see in thern 'y thing except food. Mrs. YVllklns. FAVORITE FRENCH DISHES. As for the French cook his business In life is to extract the utmost pos- lence is Nesselrode Pudding. Make a custard of three cupfuls of milk, one and one-half cupfuls of sugar, su-gar, one-half teaspoonful of salt and four egg yolks ; cook, strain and cool ; add one pint of slbillty from every article on the menu and present it in the most attractive attrac-tive form. Bouillabaisse. With us any fish, such aS cod, fresh irtnck-prel nr nnT thin cream, one-fourth of a cupful of pineapple sirup and one and one-half cupfuls of blanched chestnuts cooked soft in boiling water and put through a sieve. Line a two-quart melon mold with part of the mixture ; to the remainder re-mainder add one-half cupful of candled can-dled fruit cut in small pieces, one-quarter one-quarter of a cup of sultana raisins and eight chestnuts broken In pieces and soaked In maraschino sirup for several sev-eral hours. Fill the mold, cover, pack In salt and ice and let stand two hours. Serve with whipped cream flavored fla-vored with maraschino sirup. Jellied Chicken. Dress, clean and cut up a four-pound fowl. Put in a snncep.'in "with two slices of onion; cover with boiling wnter and cool' slowly until the meat falls from tlx bones. When partly cooked add a hall tablespoonful of salt. Remove t lit chicken, reduce the stock to three-fourths three-fourths of cupful, strain and skim off the fat. Decorate the bottom of the mold with parsley and hard-cooked eggs, sliced. Tack In the meat, freed from skin and bone and sprinkled with salt and pepper. Pour over the stock and place the mold under a heavy weight. Keep in a cold place until firm. In warm weather add a teaspoonful tea-spoonful of gelatin to the stock. Medley Sandwich. Take two-thirds of 8 cup of minced chicken, one-third of a cupful of minced ham and tongue; add cayenne, and enough mayonnaise to make smooth spread on buttered brown and white bread and make ribbon rib-bon sandwiches. fine-grained fish will answer for this dish, although originally several sorts were generally used. Allow three pounds of fisbfiakes, mince two onions and one pnrsnlp cut fine and fry them until un-til a light brown. Add two large tomatoes, to-matoes, a bit of garlic, the juice of a lemon, half a teaspoonful of powdered saffron, some sprigs of parsley, and a bay leaf. Add one quart of boiling water wa-ter aud a cupful of light grape juice; cover closely and cook 20 minutes. Place diced toasted bread In the soup tureen, pour lu the fish with the soup and serve hot. Cream of Barley Soup. Melt two Inblespoonfuls of butter in a sauce-- sauce-- - pan, add two tablespoonfuls of flour and cook three minutes, stirring steadily. stead-ily. Then add one cupful of pearl barley and cook two minutes. Add slowly one pint of boiling water and one of milk, stirring until well blended blend-ed and simmer gently for one hour Rub through e sieve, return to the heat and add three pints of chicken stock, and one tablespoonful of cornstarch corn-starch mixed with a little cold water. Boll up once and serve hot. Apple Charlotte. Peel and core ten fine apples and mince them fine. Melt two tablespoonfuls of butter In a - s.necpan, add one cupful of sugar, the grated rind of a half a lemon and half n teaspoonful of cinnamon. Stew In this sirup until they are soft. Mash fine, add two tablespoonfuls of apricot apri-cot marmalade and let It cool. Butter a large mold, cut thin strips of bread, dip them In melted butter and line a mold, letting them lap a little. For the bottom lay the strips In the form of a star. Fill the mold with the prepared pre-pared apple, cover with a large slice of buttered bread and bake In a moderate mod-erate oven for 40 minutes. Turn out on a plate and dust with powdered ugar. |
