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Show CABftMg Wow your truniiH'ts. clafl'oillls; SonuHino's tripiiln o'er Iho hllla. l'Mowers awaken, birds all sintf. Welcome to the shulsumo Bprlns'. GOOD EATINGS. The old-fashioned dishes may he supplanted for a t i mo by up-to-date .T....,w and fancy dishes, but the hV'" oU' 'ulug's still bold place iU3-M uul w 1i,i'k t0 r.ji with renewed pleasure. Ufjcrl Graham Pudding. To n2Si&tJ$3 one and one-half cupful .jj2fcii;J 0f jrni,am Hour, add one L"'-?m 1 cupful of sweet milk, one ""-""fc cupful of ' molasses, one tenspoouftil of soda, two teaspoonfuls of cinnamon, one teaspoonful of melted melt-ed hmter, one egg and one-half cupful cup-ful of stoned and chopped raisins. Mix and- steam three hours. Serve with n hot egg sauce or any favorite sauce. Creole Soup. Chop one small turnip, tur-nip, one onion and one carrot. Cook these with two tablespoonfuls of rice, n pint of tomato, two teaspoonfuls of salt and two cupfuls of water. When the vegetables are tender, rub through n colander. Add a tablespoonful of butter or sweet drippings and serve hot. Prune Fluff. Wash two cupfuls of prunes and cover with cold water; let stand overnight, drain and to the water (two-thirds of a cupful) add one-half cupful of corn meal; cook, stirring constantly until the water is absorbed, add a half teaspoonful of salt, then a cupful of milk and cook one hour in a double boiler. Kemove the pits from the prunes, put through j n colander, add two tablespoonfuls of sugar and an egg white beaten stiff. Serve the mush with the prune fluff, with cream and sugar. Indian Pudding. Heat three cup-fids cup-fids of milk to scalding, then stir In one-half cupful of corn meal that has been mixed with one cupful of cold milk ; add one-half a teaspoonful ot salt, the same of cinnamon, one-fourth cupful of brown sugar, one beaten egg and bake in a moderate oven. Suet may be added to- this pudding ns well as raisins, making a much richer dish. 'atl not for precious chuncos puhhuiI away ; Weep not for boMimi fisus on the wuno; Kncli nlKht I burn the records of tho day; At sunrise every soul is born aaln. SOME SIMPLE PUDDINGS WITH SAUCES. A good pudding which may be served hot for dinner and also serve for cake the next day Is t ie cottage pudding. k-' L - j 1,1 " slicet b j a n d s e r v e the squares of hot cake Sy sauce. The reuiain- 5 der of the cake not eaten may be covered cov-ered with any frosting desired. To prepare tho cake, cream two tablespoonfuls table-spoonfuls of butter or other sweet lal with salt, anil a cup of sugar until un-til well mixed; add an unbeaten egg and beat the mixture well before adding add-ing a half cupful of milk alternately (small amounts at a time) with one and three-fourths cupfuls of sifted Hour with a teaspoonful of baking powder. I'.eat well to incorporate as much air into (lie batter as possible and bake in a small dripping pan. Wheatless War Pudding. Take one cupful of grated raw potato, the same of grated carrot, one teaspoonful each of soda and cinnamon and one-fourth teaspoonful of cloves, one-half cupful of molasses, two tablespoonfuls of corn starch anil one-half cupful of raisins. and om -fourth of a cupful oT chopped nuts. Mix and steam two and one-half 1 om-s. Serve with Maple" Sugar Hard Sauce. Take one-third of a cupful of butter or vegetable fat, one cupful of grated maple sugar, one-half tablespoonful of vanilla and a tablespoonful of hot milk. Cream the fat and sugar . well, then add flavoring and the hot mill; very slowly to prevent curdling. Steamed Ginger Pudding. Mix one-third one-third of 'a cup of shortening, two tablespoonfuls of sugar, two beaten eggs, one cupful of milk, two and one-half cupfuls of barley (lour, three i .in Rimini fiii ,f lml.-in!r nowib r. iiincb Baked Beans witn sausages. rar-boil rar-boil one quart of navy beans after soaking them overnight. When the skins crack place them in the bean pot. adding three tablespoonfuls of molasses, and salt to taste. Bake all day. One hour before serving place link sausages over the top and let them cook uncovered. Three things to love courage, gentleness gen-tleness and affection. Three things to hate cruelty, arrogance arro-gance and ingratitude. Three things to admire character, Intellect and dignity. RAISIN DISHES. As raisins are about three-fourths sugar they may be used in many combinations com-binations with a saving PnwS of sugar. Besides adding 0-?""'v'i 'flavor to the dish in ijjftfs&l which it is served, the fcHijfj raisin also has medici- 3y 1 nal value, r e ' A handful of tit.ely Vt( I minced raisins added to any cooky mixture will improve the cookies and the same added to a fruit salad makes a very pleasing addition. The praises of raisin bread have been so often expressed that, it is not necessary to mention its food value and wholesomeness. Raisin Rolls. Sift two cupfuls of flour into a bowl, add one-half tea-' tea-' spoonful of salt, two teaspoonfuls of baking powder ; put in half a cupful of shortening, two tablespoonfuls of sirup and three-fourths of a cupful of milk. Miv and roll out to one-half of salt, one-fourth of a cupful of chopped Canton ginger, one tablespoonful table-spoonful of the ginger sirup. Steam one and one-half hours and serve with whipped cream flavored with Ihe ginger sirup. If you sigh about .your trouble, It grows double every day; If you smile about your trouble. It's a bubble blown away. D. Bancroft. WHAT TO EAT. It is well to remember that tho common com-mon foods cooked uncommonly well I -y " l and served In an ' Q" ( r- attractive form satisfy the taste jMpap of the average per- I QYJ undersoasoned and j '"J served carelessly pqgUggg;iiT" Tj no matter how rich the combination, loses" half its appeal. Calf's Liver With Celery and Rice. Cook the liver with enough water to cover, adding a slice of onion and a stalk of celery with a spray of parsley. pars-ley. Cook until well done. Tut through the meat grinder, using the coarsest knife. Arrange in a buttered : baking dish a layer of well-cooked rice, one of diced celery cooked, one of liver, seasoning each layer well arid adding a few spoonfuls of gravy to moisten. Pour over some of the broth in which the liver was cooked and cook until well thickened. Cover with buttered bread crumbs and bake unto un-to l.fMvvn inch in thickness, sprinkle with two tablespoonfuls of sugar mixed with one teaspoonful of cinnamon and one cupful of seedless raisins. Poll up as cinnamon rolls, cut in slices, lay in a greased baking pan and bake in a mod- orate oven. Serve while hot. f Raisin Sauce. Mix together two tablespoonfuls of cornstarch with one-fourth one-fourth of a cupful of water, add one-half one-half cupful of sugar, a tablespoonful of butter, one cupful of seedless raisins and one and one-half cupfuls of hot water. Bring to the boiling point and simmer for fifteen minutes. Add a tablespoonful of lemon juice or flavoring. Raisin Pancakes. Beat, three eggs, add two cupfuls of buttermilk, a teaspoonful tea-spoonful of soda and one of salt, one teaspoonful of baking powder and two cupfuls of flour with one cupful of raisins. The eggs are better beaten, separating the yolks and whites, adding add-ing the whites last. Serve with maple pirup. Flank Steak Birds. Cut (lank steak into inch-wide strips and pound to a uniform thickness. Spread with onion, seasoned bread dressing and add a bit of bacon or salt pork. Roll each strip carefully and skewer with a toothpick. Brown !n a little hot fat, roll in flour and add a pint of water or broth. Simmer for an hour or more and just before serving add a few tablespoonfuls of cream to (he gravy. P.eineve the skewers and serve. Baked Lima Beans. Soak dried lima beans over night. Parboil and pour cold water ovc them. Rub off the skins, add water to cover and cook until tender but unbroken. Mix a can of tomatoes with the beans, add catsup to season, salt and pepper, and put into a baking dish. Cover the top Willi little bits of butter li.od bake tin' til well done. |