OCR Text |
Show I think that I shiill never Bee A poem lovely as a tree. , A tree whose hungry mouth is prest Agat'nst tlie world's sweet tlowhitf breast. A tree Umt looks nt God nil day And lifts her lenfy arms to pray; A tree that may In summer wear A nesi of robins In her hair; T'pon whose bosom snow has lata Who Intimately lives with rain. Poems are made by folks like me, But only lout can make a tree. Joyce Kilmer. EMERGENCY LUNCHEONS. We road "f hear told of wonderful meals prepared by a wave of the hand and a Cold chicken com- c'jrk81 imagination; but the niu- p ' tfp3H .'or" 01 us 1"""' mortals 4 JF2H usually find ourselves KjT T B minUS the chicken and jfcS'jteS times like these that try IHKrA'1Tj women's souls. The woman wom-an in town who has the telephone or tlie Cpmer grocery to support her iu trying hours is apt to be improvident, but the country woman wom-an needs to store up ammunition for the time of siege. If women iu the country will remember re-member (hat the every-day tilings they serve will be a treat to town people, the entertaining would not be such a bugbear. Fresh vegetables, fruits and eggs with milk will make a meal fit for a king in summer, with the wealth, of the garden to drnw upon. An omelet is a dainty dish and one w which nearly everybody likes. An emergency .shelf with canned salmon, sal-mon, shrimp, chicken and tuna may be a source of any number of tasty dishes from soup to salad or escal-loped escal-loped dishes. Canned vegetables, canned at home when they are in their prime, are available for various dishes. Canned asparagus is a most delicious vegetable vege-table served iu white sauce on toast. Tomatoes, well seasoned, served on toast, are most appetizing, and when canned whole make a most refreshing refresh-ing salad. Canned fruits, jellies, and pickles with relishes of various kinds are usually found in abundance in most homes. These with a few cookies, a cupful of tea, cocoa or coffee will make a simple and tasty dessert. With plenty of milk at hand a cream soup is quickly made, using any vegetable vege-table from potatoes to peas. A hot meat or fish prepared in an escalloped dish with crumbs, egg and seasoning is both satisfying and tasty. A steamed pfcdding may be made of fruit cake, or a batter can be made with fruit that will steam in fifteen minutes ; with cream and sugar sucli a pudding is most welcome. Short cakes are also well liked and almost any kind of fruit at hand may be used. There is no mystery about happiness whatever. Put in the right Ingredients and it must come out. Whoso will observe the wonderful providences of God shall have wonderful wonder-ful providences to observe. THE KITCHEN GARDEN. People who live in the country or small towns where they may have plenty of space for good solution for the high cost of living. Even those who are obliged to live In apartments or flats may, with a little work, raise it variety of good things. A barrel litis proven a good garden for strawberries, strawber-ries, and it has also grown cucumbers and radishes. Cucumbers may be grown on a rack, and if well wa tared will grow quite a crop. Fill tlie barrel with well-rotted horse manure, and be sure to water the ground, not the plant. Large flower urns are another fine 4 place to start an early crop of vegetables. vege-tables. Tlie crop may all be gone by the time it is warm enough to set out the geraniums and foliage plants. Parsley and chives may be grown in the kitchen window .all the year round, making plenty of the flavor for all the dishes one wishes to garnish and season. For tlie leaf lettuce a bed three feet square will supply the average family with all the lettuce needed. As it is used, sow more seed and have fresh, crisp lettuce all the season. For the head lettuce mo-re room will be needed, hut it pays for all tlie tinie and trouble trou-ble or transplanting. Those who are not crowded for room should have an asparagus bed. for , when it begins to produce it is a joy forever. A strawberry bed is another desirable addition to the garden. With a little care and transplanting one may keep a bed for years. Early Spring Dish. Coojfe together young onions, carrots and peas in just us little water as possible, with a little salt pork cut in small cubes and browned. When the vegetables are tender do not drain, but add milk, season and serve as a chowder or as a Bide dish. Yon must either sour or sloop, Kail or triumph, stand or droop, Von must either crhuto or govern, Must bo slave or must he sovereign. MEATS FOR LUNCHEON OR SUPPER. SUP-PER. Thinly sliced million cut from n roast not too well done mill heated in s ' ' ' '' " The bacon may be tied or skewered. Creamed Calf's :L!ver Take leftover left-over cooked liver, chop very line and add to a rich while, sauce; heat and pour over buttered tousl and servo garnished with crisp curls of bacon. Mock Oysters. -Out pieces of veal Into oyster-sized pieces; pound until well broken ; dip in eggs and crumbs anil fry in Cat. Serve With toust. Ham Souffle. Take a cup of cold ; chopped ham. one-half cup of bread 1 crumbs, three eggs, salt mid pepper and one pint of milk. Beat tile eggs, mix with the ingredients and bake 20 minutes in a moderately hot oven. Minced veal, cooked, or dried beef Shredded added tn a while sauce and j served over toast is another good dish. I Serve with tomaio sauce. Calf's Heart. Wash Che heart, re-j re-j move the tough portions, stuff with a highly seasoned stuffing and bake two or three hours, it may be parboiled for an hour Ihen baked, using the liquor to haste tiro meat and to make a gravy. Serve with boiled onion. Veal Croquette- I'm a pint of veal through a meal grinder, add a tnhle-spironful tnhle-spironful of sail, a lablespoonful of lemon juice and a generous sprinkling of paprika. Melt three tablespoonfuls of putter, add (vo tablespoonfuls of finely minced onion, three tablespoonfuls tablespoon-fuls of flour and three-fourths of a cup of veal -stock or milk. Cook together five minutes, add two well-beaten eggs; stir until well mixed. Mix with the veal and cook. Shape, allowing a lablespoonful for each croquet. Dip in egg and crumbs, and fry in deep fat. Serve with a white sauce if desired. de-sired. Sausages baked on top of creamed potatoes makes another nice change from the ordinary method of serving, j Serve them from the dish in which they were baked. If every tree in all'the wood could take some mortal form And leave the ground where it has stood through sunshine and through storm. The lofty pine would, be a knight In armor strong and rare. The slender birch with dress so white would be his lady fair. KEEPING DOWN EXPENSES. When we fully learn, as the French and other nations have, to use meat tmore often simply as a flavor, and other foods In combination with it, we will not need to be so exercised about high When preparing ham-, ham-, burger steak add a cup-ful cup-ful of cooked oatmeal to a pound of the meat, it does not lessen its attractiveness at-tractiveness or its nourishment, but it does decrease the cost as it goes much farther in serving. A little scraped onion and a pinch of cloves will vary die usual seasoning of salt and pepper. I If you have opportunity to notice the meat bills of the cook who buys meats Which take little time to prepare, pre-pare, like steaks, outlets and chops, you wdll find that they are much larger lar-ger than those of the cook who buys pot roasts, stews, soup meat and the j cheaper cuts. A small piece of meat added to a large quantity of vegetables vege-tables will give flavor to them and the amount of meat will never lie noticed. As meat is the great item in many families, costing as much as it does today, it is needful that all housewives house-wives take serious thought and do much planning lo furnish their families fami-lies witli nourishing food with the amount they have to spend upon it. When a tough piece of meat has been purchased, rub It well with olive oil or com oil. add a little chopped parsley and a liny leaf witli a few tablespoonfuls of vinegar. Let the meat lie in this overnight, then drain and brown the meat, add the vinegar and some water and let it simmer,' until tender at a low bent on the back part of the stove. By buying staples, such as sugar, eatly in tile season when it is usually 2 to 3 cents loss a pound, one can provide the 'year's supply at quite a saving. fanned goods of all kinds can lie bought at a saving when taken by the dozen or case. However. If one feels because a goodly supply is on hand that it can be used more freely, the saving wil be lost. Leaf lard can be bought often 2 to 8 cents cheaper than the prepared lard, and you are sure after it is done that you have pure lard. |