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Show two tablespootifuls of peanut but tor, one cream cheese and if too dry add a little cream, stuff ihe prunes. Serve on lettuce with French dressing. To enrich (lie mind, and purify tho heart, to Uoep the ttai.sue still and the arms aciive. lo cat s!o-,Iy ;mhI sleep quietly, this is trao philosophy. VICTORY MEALS. J N COIIXMKAI. nillPh i -'"'): j-, we have a homely ' :f '; ; ' dish ; hut one that is very wholesome. As !. v '''-I:,'. ; breakf ast cereal L iCi&' served with cream, milk or I stiller, it is I a most nourishing .(M). llish- Cooked in i Cg..--aVj-i- ;J .skimmed milk in- slead of water it is more highly nutritious, junking (he mush almost double in food value. Indi?,n Pudding. Cook one quart ' milk in a double boiler '20 minutes, with one-fourth of a cupful of corn-meal corn-meal : add three-fourths of a teaspoon-ful teaspoon-ful of ginger and one-third of a cupful cup-ful of molasses. Pour into a buttered pudding dish and bake two hours in a slow oven or four hours in a lire-less lire-less cooker. Serve with thin cream or top milk. Common! mush combined wph chopped meat, seasonings of various kinds, such as fried onion, a cupful of tmnatoos, or chopped green pepper, baked as one does tiny escnllopod dish, makes a most satisfying main dish. Other vegetables, bit of left overs, may be added, changing the llavor and giving variety to the dish. Spoon Bread. Take two cupful? of water, one cupful of milk, one cupful of cornmeal, one tablespoonfit! of fat, two eggs, and two U-nspnonfuIs of salt. Cook the cornmeal and water together live minutes. Ileat eggs and add with the other ingredients. Peat well and bake in a well-greased dish for 2-"i minutes in a hot oven. Serve front the baking dish. Corn Dodgers. These are fin?, served with a roast and gravy, to ! eaten with the meat and vegetables. Take two cttpfuls of c u-nmeal. one teaspnonful of salt, two teaspoon.1" uis of fat, one and three-0 urths cupfuls of boiling water. Pour the boiling water wa-ter over the other ingredients, beat thoroughly and cool. Fc-rmnto cakes and bake In a hot oven i'.o minutes. This recipe makes 14 biscuits. The cornmeal ground at home, tts- lng the whole kernel. Is as much su-1 su-1 perior to the ordinary cornmeal as fresh foods tire to canned. Housewives House-wives are beginning to realize that n hand mill, costing about ?". is a good investment. fine may raise her own corn, and with a mill be perfectly Independent. In-dependent. Tie that t!lW!i his land shall lie : at-lsfied at-lsfied with hrc.vJ: hut ho tint foiiowfh vain persons Is void of understandhn;. Prov. DELECTAELE DINNERS. rrjww, KKNCTl and Italian -5.--ri cnokft know how to I "'l'h$i season; flieir dishes iipKp'V'.' 1 will be palatable and fc&-Tp plentiful. but the I fa, y.';.yj est will be very low. z-t' The musical names J given some of our .(SebSi'.vS'SdmU iKir.iely dishes surely -Co-y.ra- 1)1 ,0 rnnU,. them taste better. Gut- old fash ioned cornmeal mush they call "polenta." "polen-ta." Could it possibly taste as common as mush? Then on Friday they serve baccala. which Is Just our ordinary codli.-h. but It is so disguised that iU friends find it hard to recognize It. Eaccala. Freshen a pound and n half of codfish, If salty, by soaking over night, cut In four pieces and fry ten minutes in olive oil. For the sauce add n Utile olive oil to a vnucoptin, one clove of garlic, one chopped onion, one sliced green pepper, one hay l'-af. two cloves; cook live mluules tle-n add n small piece of butler, a half a dnt of tomatoes, salt and pepper. Put In the fish and cover closciy. let simmer sim-mer two hours, nildlng water If the molstur" dries out. Serve with hot Cornmeal mush . Rotjuonc. Few people like kidneys, for they are so oHon poorly prepared. Split and cut away all Ihe while In vi-al or beef kidney; cut Ihe kidney hi cubes and drop Into boiling water one minute. As It turns while, drain and place In a frying pan and cook In olive Sonic are always thulium faLill with nature for having put thorns on ros' s. I always thank her for pulling' ruses on thurr.s. HOUSEHOLD HZLPS. MAI.LEST bils of a 5,: .-;'?j--.'. -fl caudle may lie used. I lied in a cloth for :i "cs - ' ' I . -.: H.Vv. ' y''- llat iron smoother. '''4y l"si " crochet hook v':J'-2jt-.:v:.' to catch up the I J threads in a run in a 1) silk stocking; it is pftSiSto), - much more satisfae-j, satisfae-j, -CxtsfM- j Un.y (i,.,,, drawing. A piece of scouring scour-ing soaii put through Ihe meat grinder will sharpen the knives. Mend a torn hairnet with a hair from your own head. When using bacon to season vegetables, vegeta-bles, like strong beans, cabbage or greens, put the baron through the meat grinder; it will go further in seasoning sea-soning and save on the amount of ba--coii. Paste a piece of velvet or felt in the bottom of the heel of each shoo, or if the back of Ihe heel wears out first, put a piece of velvet there. It will save wear. Oid stockings make fine braided borders bor-ders for rag rugs. Make over the worn tablecloths into smaller lunch cloths, napkins or tray cloths. The thinnest portions should be put into the emergency cupboard lo be used in case of wounds. Keep the heels of the shoes slrn'.ght ; this will save rubbers and backaches. Rubbers worn over turned over shoe heels will wear out often in one walking walk-ing trip.. A heel too high or worn unevenly un-evenly will throw the body out of balance, bal-ance, causing many ills. To make two pounds of butter out of one pound soften it and mix with a pint of new milk; add stilt, and be sure it is carefully mixed. The butter . will be lighter in color, not so solid, but tUII save on the butter bill. Paint the inside of the garbage can with two coats of paint before using. It will not rust and lasts much longer. Alum melted in an iron spoon makes a fie.e mender for glass or china. Hot water will not dissolve it. Vv'hen roasting a chicken, place it in the roasting pan, breast side down, then baste frequently. The juice will run down into the breast and make it if better flavor. lie careful of your can tops. Do not bend the edges by putting a knife under un-der them to remove the tops. To loos-t-n the tons, turn upside down in hot j water. And since we've thought hnat it, We mean to hava a care, And always in o-jr pi- asant things. Let others have a share. SUMMER SALADS. SSfcT? KU-IOL'S salad is al- l-y'rSt " avs welcome at any v '-'" a- t.1 - vS-lte,)' meal, at any time of ( -''4' " 'nr. . irj V;. '.. Raisin and Apole Salad. Wash and '.'i) dry one cupful of J seeded raisins, ado nfatiorvi'&arSin one-fourth cupful ol Commscn.- m ftmon juice, two " cupfuls of apples, one cupfui of mayonnaise. Line a bowl with lettuce, pile the apples and raisins rais-ins In the center cover with the mayonnaise. may-onnaise. Serve vith neufehatel cheese balls and garnish with tart red jelly. Banana and Apple Salad. Line a bowl with lettuce. Slice three bananas and four apples, mix and put on lettuce. let-tuce. Mix one-half cupful of peanut butter with one-fourth of a cupful of French dressing and pour over Ihe salad. Roquefort Dressing. Mash eight tabler-poonfuls of roquefort with one teaspoonful of mustard, salt, pepp'T and paprika to taste, add one-fourth of a cupful of olive oil, stirring till the time, when smooth add oiie-fourlh of a cupful of chili sauce, a tabiospoonful of vinegar or lemon Juice, a teaspoonful of table r.auce. Serve on le-acl lettuce. let-tuce. String Bean Salad. Take one quart of cold, cooked string beans. Add two tablcspoonfuls of olive oil to two ta-llespoonfuls ta-llespoonfuls of chopped oni-on. let stand for two hours; add n half I'-a-spooiiful of still, a dash of pepper and paprika and a tabb-spoonful of vinegar. vine-gar. Line a bowl with lettuce, put In the beans and onion and pour over the dressing. Marquise Salsd. VVa"h and peel two firm tomaloes. cut In halves and place on lettuce. Chop half n cupful each i.l onion and parsley, add two tie blespoonfuls oT olive oil and I'd stand two hours:. On each piece of lomtito 1 e;;p a b I -s o(iri f ill of 'he onion and par- ley. tln-n pour over French dressing. dress-ing. Serve very cold. Potato and Celery Salad. Take one quarl oT boiled, diced potatoes, one cupful of finely (Heed celery, one half cupful of chopped onion, two tnble-fponiifulM tnble-fponiifulM of chopped parsley, n cupful of boiled dressing. Add a hard cooked egg. chopping tlie white line mid nib-tdng nib-tdng Ihe yolk IhroiiKli a sieve. Little green onlonH sliced In creurn vllh salt, pepper and n iIiihIi of vinegar, vine-gar, make a Inrty snliid lo serve with bread and butler. Prune 8alad. Wash urid souk over IilKliI twenty large prunes. In inorniiiK cook gently and remove Ihe pits. Mix nil (Ifteen minutes. Tlmti p'll Into casserole In which Is a sain-e ((. Ihr-rine Ihr-rine used for haeeala with the mldillon of uiore na rile. Cook slowly for several sev-eral hours. Serve -.villi rice or polenta. polen-ta. Braciola. Take n pound of llilu round steak, mush It out Hal to n wii-ferdike wii-ferdike thickness, rut Into four strips, a few Inches wide, anil salt an I pepper freely. Chop line one clove of irarlh", one small onion, a little parsley, wllh some savory dressing. Spread Ihe seasoning aloiid the middle of each strip. Hull and lie wllh thread and tirown In n little fat, cook slowly thirty thir-ty tnlniitcM. Seasoned Veal (Bcaloplnc). Cook thin sllre of venl. pounded lliln, In olive oil, season with salt and pepper; when nearly done, mid a lahlespooiifu! (if vinegar. Serve hoi. |