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Show Tbe terrain "Who lias not wanted, does not guess What plenty is who has not groped In depths of doubt and hopelessness, lias never truly hoped. Hi ley. WHOLESOME BREADS CONTAINING CONTAIN-ING NO WHEAT. Hice and various breakfast cereals may tie used in griddle cakes and gems, thus taking the FPSJ place (if flour and i5f"Vl mnkinj; a most ap-Kr ap-Kr petizing and nutrt-V'Wgm nutrt-V'Wgm tious' bread. ffifUtptfyfirTSM Oat Crackers. ' V iWli T"ke two cupfuls tN. .r4 of rolled oats, a vr-i' rffiiTnfl fourth .of a cupful each of molasses and milk, 1 tablespoonf tils of fat, a fourth of a teaspoonful of soda and a teaspoonful of salt; mix well and roll out in a sheet, then cut in squares. Bake for 20 minutes in a moderate oven. This makes three dozeu crackers. crack-ers. Cornmeal mush cooked a long time then molded can be sliced and fried for breakfast. The addition of chopped nuts, cheese or finely minced meat ot various kinds may be used in the mush. Baked Oatmeal and Nuts. Take two cupfuls of cooked oatmeal, a cupful cup-ful of crushed peanuts, a half cupful of milk, a teaspoonful of vinegar, a fourth of a teaspoonful of pepper and 2 teaspoonfuls of salt ; mix together and bake in a greased pan for 15 minutes. min-utes. This serves five people. Cornmeal Patties. Scald a pint of cornmeal with a cupful of boiling water, wa-ter, rub in a tablespoonful each of vegetable oil or a teaspoonful of fat arid salt, two beaten eggs and a half cupful of skimmed milk. Drop from a spoon on greased tins. Bake until brown, serve hot. Nice with gravy to take the place of Yorkshire pudding. Corn flour used as any other flour with egg and milk, makes fine griddle cakes. If you were busy being kind Before you knew it you would find You'd soon forget to think 'twas true That some one was unkind to you. Rebecca Foresman. The year's at the spring And day's at the morn; Morning's at seven The hillside's dew pearled. The lark's on the wing. The snail's on the thorn, God's in his heaven, All's right with the world. Kobt. Browning. CONSERVE WHEAT. The following recipes will lie found useful in saving wheat flour, to be used at all meals that jJJ! are not wheatless. ) K 7 ! Combination l J A j Bread- Take one r -,M cupful of oatmeal, Kj!irjJS one tablespoonful S of salt, two table-SgggS table-SgggS spoonfuls of sirup, j? two cupfuls of boiling water, a tablespoonful of fat, two cakes of yeast! dissolved in a half-cupful of luke-warm water; one cupful each of rye, corn flour and entire wheat flour with one three-fourths cupfuls of white flour. Pour the boiling water over the oats, rye and corn flour, then when cool add the other ingredients. Knead well, let rise, mold into loaves, then when double in bulk bake in a moderate oven. This bread saves 60 per cent wheat. Oatmeal Bread. Scald two cupfuls of oatmeal with two cupfuls of boiling water; add a tablespoonful each of fat and salt, four tablespoonfuls of corn sirup and a cake of yeast dissolved dis-solved in a half-cupful of warm water ; mix and add five cupfuls of wheat flour; knead well, let rise until double dou-ble its bulk and make into loaves ; when light bake in a moderate oven. This makes two loaves. Rye is very scarce and is not now on the substitute list; it may be used as usual with flour if one has a supply, sup-ply, but cannot be purchased as a substitute sub-stitute any longer. Oatmeal Betty. Take two cupfuls of cooked oatmeal, four apples cut fine, a half cupful of raisins, a half cupful of sugar, a fourth of a teaspoonful tea-spoonful of cinnamon ; mix and bake one-half hour. Serve hot or cold. Any dried, fresh fruits or ground peanuts may be used in place of the apples. Cornmeal Bread. Take two and a half cupfuls of skim milk, a tablespoonful table-spoonful of sugar or sirup, two tea-spoonfuls tea-spoonfuls of fat, two of salt, one and a third cupfuls of cornmeal, four and two-thirds cupfuls of flour, a cake of yeast dissolved in, a half-cupful of warm water. Add the flour gradually after all the other ingredients are well blended and knead well. Let rise, knead again and mold into loaves. When double in bulk, bake in a moderate mod-erate oven for at least an hour. This makes two loaves. In most homes these days you never see the ordinary wheat bread ; everybody enjoys the substitutes so well. I wonder if the sap is stirring yet, If wintery birds are dreaming of a mate. If frozen snowdrops feel as yet the sun. And crocus fires are kindling one by one? C. Rossettt. SOMETHING GOOD TO EAT. For the meatless days and meatless meals we like variety and at the same .I,.,,,, ,w m time to keep within the f.'. '.V. J limits of tbe family ; t " ? 'J purse. W?1 Walnut Sausage.-ki&a:'l?2 Sausage.-ki&a:'l?2 Mix hu If a cupful of fvt I boiled rice, half a cup-ti cup-ti ful of stale, bread Ml" H crumbs and a cupful of ground walnut meats; add one tablespoonful of olive oil, one egg, salt, pepper and sage to taste. Shape in small cakes and cook slightly. Swedish Fish Soup. Make a stock by cooking the heads, tail, tins and bones of any while fish, in cold water to cover; add a slice each of onion, cnrrol, a bay leaf and a few peppercorns. pepper-corns. Cook slowly for one hour, then strain and thicken with two tulilespoon-f tulilespoon-f tils of flour and butler cooked together togeth-er using one quart, of the stock, with sail aie' pepper to taste; add a pint of milk just before- serving. Chicken and Chestnut Salad. Mix half a cupful of diced chicken with li'i.ir a cupful each of celery cut line and chestnuts cooked and cut in slices. Add two tablespoonfuls of finely chopped chop-ped green peppers, salt, paprika, and a dash of red pepper. Marinate with French dressing and serve with mayonnaise may-onnaise dressing. Nut and Cheese Roast. Cook two tablespoon fills of chopped onion in one tablespoonful of grated cheese; a cupful cup-ful of nut meats and a cupful of soft bread crumbs nioislened with a little waler from tiie pan in which llie onion was browned; season wilh sail, pepper and llie juice of half a lemon. Pour Into a 1) ii I ( i'i i 'i I baking dish and bake unlil brown. Chicken Pie. Cool; a four-pound chicken until tender, after disjointing If; nit into a deep baking dish, with a small whole onion finely chopped; thicken live cupfuls of the chicken broth Willi three tablespoonfuls each of Ih.i:- and buller cooked togelber. Cover with i, rich crust, leaving plenty of vent for the steam to escape while Cooking. A short lime before tbe pie is served pour Into It a half-cupful or miye of sweet cream, or lacking that, beat an egg Into a half-cupful of milk to add richness to the gravy. GOOD MEAT SUBSTITUTES. The following are well-tried recipes gathered from many sources, which will be found worth IP ... yrm while : KLa'''''''--''V 1 p e c a n Loaf. J Three cupfuls of -boiled rice, one 1! Ja c 11 n f u 1 each of TSSJZ&Jf r criic'ier crumbs apd &rjvu t chopped pecans, one-half cupful of skim milk, the yolks of three eggs, grated onion, pepper pep-per and salt for seasoning. Mold in a small loaf and bake. Tomato Nut Loaf. Take one cupful each of chopped nut meat, cooked rice and tomato pulp, one egg, 1 tea-spoonfuls tea-spoonfuls of salt, a half teaspoonful of pepper and a teaspoonful of chopped onion. Mix tbe ingredients, adding celery cel-ery salt, or sage If desired. Shape Into a loaf and bake 30 minutes. Gnocchi. Into one-fourth cupful of vegetahle fat stir one-fourth cupful each of cornmeal and cornstarch, add a half teaspoonful of salt, and gradually gradu-ally two cupfuls of scalded milk, stir constantly. Cook for three minutes, then cool slightly and add the well-beaten well-beaten yolks of two eggs and one-fourth one-fourth of a cupful of grated cheese. Then add the whites of two eggs beaten beat-en stiff. Put into a buttered baking dish and sprinkle with one-half cupful of graleil cheese over the top. Bake carefully in a hot oven for 30 minutes. Fish Loaf. Take one cupful each of salmon, bread crumbs and hot milk, a half teaspoonful of salt, an eighth of a teaspoonful of pepper and two eggs. Rub the fish line with a potato masher, mash-er, add the milk to the crumbs and melted fat. and seasonings, then combine com-bine with the fish. Add the well-beaten eggs, put in a greased baking dish and bake or steam. Serve with a white sauce willi the salmon liquor added to it if liked. Tomato sauce is also good served with this loaf. Peas in a sauce poured around the loaf are an addition which will add to (he food value of the dish. |