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Show The world Is mine oyurer which I with sword will open. HELPFUL SUGGESTIONS. Boiling the molasses to be used in cookies or onke makes them taste. I-egend tellw as of a man who was promised perfect happiness when ha could chango shirts with the tlrut happy man he met, but when he met the harpy man, tie did not have a shirt. DELECTABLE DINNERS. A beginning for a company dinner which is beautiful to see and us good richer and cut smoother. Add a table-spoonful table-spoonful of vinegar vine-gar to a fish while boiling; it Improves the flavor fla-vor and makes it more flaky. Never smooth rz3 to eat, besides being easy to prepare, Is Fruit Cocktail. Oil t small bally from the heart of fine colored watermelon, wa-termelon, till stemmed Klanses uud pour over a slnip of sugar and water boiled to a honey-like consistency and flavored with orange or lemon mashed potato in the serving dish. It makes it heavy and compact. Heap it lightly Into the dish and dot with bits of butter. Let puddings and pies cool slightly before putting on the meringue; if not. the meringue will be clotted with drops of liquid. Overcooking will curdle milk hs well as cooking milk that has been salted. It U best to add salt after the milk has been removed from the heat. If a custard has overcooked, pour it into a cold bowl and beat with an egg beater; if this will not make it smooth, strain and use It as a custard sauce. To decorate cakes for children, frost them, then dip a small brush into melted melt-ed chocolate or beaten egg yolk, and put on the design or uame desired. Any coloring may be used by adding a bit of color to confectioner's sugar and water or tullk. Use stale bread for French toast. Beat one egg, add a half cup of milk or more, one teaspoonful of salt and a pinch of sugar. Cut the bread in narrow nar-row strips and dip in the egg on both sides. Fry In a little hot fat. Codfish Supper Dish. Pick up a cupful of soaked codfish into flakes. Mix a pint of mashed potato with two eggs and a pint of milk with a tablespoonful of melted butter, salt and pepper. Put Into a buttered baking bak-ing dish and bake a half hour. Serve hot from the baking dish. When washing spinach, put salt in the first water; It will save several washings. When creaming butter for a cake, If In a hurry, add a tablespoon or two of hot water to it; the cake will mix much quicker and Is fully as fine grained. Not all on books their criticism waste, The genius of a dish, some justly taste, And eat their way to tame. MORE ABOUT OYSTERS. The oyster Is so well liked by the malorltv of people and is served so juice and rind. Let stand until well chilled, serve garnished with a sprig of mint. Crown Roast of Lamb. Have the crown roast prepared at the market, having it large enough to hold, when serving, plenty of buttered peas for the number to be served. Wrap the bones carefully while roasting so that they will not be burned, with bits of salt pork ; remove when ready to serve. When chestnuts are In season fill with a puree of chestnuts. New potatoes, small, even sized ones, cooked until tender, rolled in melted butter and sprinkled with parsley are nice to serve with the roast, or potatoes shredded with a vegetable slicer Into shoe trlngs and fried In deep fat may be put around the roast as a garnish. Head Lettuce with Sherry's Dressing. Dress-ing. Wash the lettuce, drain on a cloth and see that It Is perfectly free from water before serving. The dressing dress-ing should never be placed on lettuce until just ready to serve, as it wilts Ihe crisp salad vegetables. To prepare pre-pare the dressing chop one small Spanish onion, add two tahlespoonfuls tahlespoon-fuls each of green and red pepper, chopped ; one tablespoon!' ul of salt, one tablespooiifnl each of powdered sugar and chopped parsley, a few dashes of cayenne, one quarter cup of vinegar and three-fourths of a cup of olive oil. Put Into a Mason jar and fdiake for five minutes until well blended. Let stand one hour before tislng, then shake again just as it is ready to serve. Ginger Ice Cream. To prepare this ice cream use the usual vanilla cream recipe, taking one tablespoonful of vanilla, one-half cup of Canton ginger cut In small pieces, three tablespoon-fuls tablespoon-fuls of the sirup and freeze as usual. Use a sauce of the ginger sirup with chopped ginger if desired or the cream may be plain with the ginger sauce. There are few of us, who if we really give our minds to It, cannot find time In which to live rightly and by living j rightly we live longer and gain increased in-creased happiness for ourselves and our fellow-men. Olive Green. MEAT EXTENDERS AND OTHER GOOD THINGS. A small portion of meat which flavors fla-vors a dish will be satisfying, whole- c o m m only as stews, cocktails and escalloped dishes that a few-other few-other methods of preparing and serving the we'l-liked we'l-liked shell fish may be welcome. some and economical. Ragout of Lamb. Measure the following Ingredients : One-h a 1 f cupful of dried peas, one pound from the flank of lamb, one quart of cold water, two sliced onions, one teaspoonful of salt, three cupfuls of potato cubes, one cupful of car- Oysters with Scrambled Eggs. This dish is one so appetizing that It should be reserved for the best of friends. Beat six eggs In a deep plate. Cut twelve oysters into small pieces. In a chafing dish, the bottom of which N covered with a thin layer of anchovy paste, melt a tablespoonful of butter; as soon as It Is piping hot stir in the eggs. Just before these are done add the oysters, stirring until they are well cooked. When creamy throughout, through-out, pour over buttered toast that has been covered with anchovy paste. Providence Oysters. riace the oyster oys-ter liquor in a sauce pan and when boiling drop In a pint of oysters; when the edges curl, remove and add butter, but-ter, salt and enough cracker crumbs to absorb the liquor; now stir In a beaten egg, add the oysters anil serve at once. A layer of chopped celery added to escalloped oysters Is a most tasty flavor which raises the quality of the dish to the unusual. Oysters a la Fawcett. Place two dozen oysters in a chafing dish with no liquor, add a tablespoonful of butter, but-ter, a teaspoonful of salt, a dash of pepper and a half cup of apple or orange juice. In another dish cook a quarter of n cup of mushroom liquor with half a cupful each of mushrooms and truffles; cook five minutes, then add the beaten yolks of four eggs and a pint of rich cream. When this Is boiling, pour over the oysters which hav been cookel Just long enough to curl the edges. Oyster Loaf. Cut a box-shaped piece from a large loaf, hollow It out to hold the oysters and brush It well with butter nnd brown In the oven. Prepare fried or creamed oysters and serve In the shell. Baked Oy6ters on Toast. Butter squares of toast nnd place on a platter plat-ter which will stand the heat of the oveu. Lay drained oyster!"- on the toast. Season the liquor and bring It to the boiling point. Pour It over the toast and oysters and put into a hot I oven. Bake until the edges of the oysters ruffle. rot dice, thre tahlespoonfuls of flour, two tenspoonfuls of Worcestershire sauce, two tenspoonfuls of catsup, two tenspoonfuls of lemon juice, two teaspoonfuls of chopped parsley, pepper pep-per and paprika to taste. Pick over the peas and soak over night in cold water to cover. Wipe the meat, remove re-move bones, cut the meat In small pieces and brown In a frying pan with sliced onions. Cover the bones with one quart of cold water, add the soaked peas, bring to boiling point and add the meat. Cook until the meat and peas are almost tender; add salt, potato cubes and carrot dice, cook until un-til the vegetables are soft. Mix the flour with one-third of n cupful of cold water, add to the mixture, stirring carefully, and cook five minutes. Add Worcestershire sauce, lemon Juice, parsley nnd salt and pepper, with paprika pa-prika to taste. Serve at once. Spanish Rice. Cook n half cupful of rice until tender. Brown In a tablespoonful table-spoonful of butter one thinly sliced onion ; when cooked add a cupful of uncooked meat nnd stir until well mixed with the onion. Put a layer of rice Into a well greased baking dish, add a layer of the seasoned meat, enlt nnd pepper, nnd pour over enough to-ir.atoes to-ir.atoes to moisten well. Bake In a moderate oVen until the tomatoes nre well absorbed. Roast Beef, Mexican Sauce. Itehent rare rons beef cut In thin slices In Mexican sauce. Cook one onion, finely fine-ly chopped, in two tahlespoonfuls of butter five minutes. Add one red pepper, pep-per, one green pepper nnd one clove of garlic, each finely chopped, and two tomatoes peeled and cut In pieces. Cook 15 minutes, add one teaspoonful of Worcestershire sauce, one-fourth ti aspoonful of celery salt and salt to taste. |
