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Show ijrjK. 1 Li iLwmi s? s p-r-a rv 8?ag B R I pass Esa "j "Thou hast ventured deeply, but ai must do so, why would deeply win." ''Bo many worlda, so much to do; Ho Hula dona such tilings to b&." f Tho tender morselB on the paiute melt And b.11 the force ot oookery Is felt. ' SMALL CAKES. Hrmlt. Take three-fourths of a cupful of sweot fat, add one and one- w - half cupfuls of ' i - -j j ?figar, two betiten , N spoonful of soda i"ar ln a tublespoon-TStZ2' tublespoon-TStZ2' 1ul of sour m"k' x3rj4 one teaspoonful each of cloves, cinnamon and nutnieg and one cupful of currants, knead hard, roll and sprinkle with granulated sugar before cutting the cookies. 8ugar Cookies. Take two cupfuls of sugar, one cupful of shortening, one teaspoonful of soda and two teaspoon-fuls teaspoon-fuls of baking powder sifted Into one quart of flour, four well beaten eggs and a teaspoonful of vanilla. Koll, cut and hake quickly. Oatmeal Cookies. Take three cttp-fult? cttp-fult? of ontiveal, one-half cupful of sugar, one cupful of water or cold looffee, and one cupful of shortening, 'half a teaspoonful of salt and flour enough to roll. Bake ln a quick oven. Coconut Cookies. Take one cupful iOf shortening, one and one-half eup-tfuls eup-tfuls of sugar, two eggs, one cupful of grated coconut, one-half cupful of .sweet milk, one-hnlf teaspoonful of soda, one teaspoonful of cream of tartar, tar-tar, one teaspoonful of vanilla, flour enough to make a soft dough ; roll as usual, using as little flour as possible. possi-ble. Bake ln a quick oven. Coconut Macaroons. Cream one tablespoonful of butter with half a cupful of sugar, add one beaten egg, one and one-half cupfuls of oatmeal end half a cup of coconut. Drop by epoonfuls on a buttered sheet and bake tn a hot oven. This recipe makes twenty-four. t Nut Titbits. Beat the whites of two eigs until stiff, add a cupful of sugar gradually and fold In one cupful of ichopped nuts and two cupfuls of cornflakes. corn-flakes. Bake on a sheet in a moderate oven. Drop the cakes from a tea-poon tea-poon and leave space to spread. The same patriotism which sent American men to die for a democratic ; Ideal Is today demanding that Amer-i Amer-i loan children be given an opportunity ' to live out that Ideal. Dr. L. Emmett Holt. Ag the Great Spirit bids creation teem With conscious being and luielllxence, 6o man, his miniature resuniblauce, Hives To matter's every form a speaking soul, An emanation from his spirits fount. The Impress true of Its pecul'ar seal. Here finds he thy best Image, sympathy. sym-pathy. CHOICE VEGETABLES, NOT WELL KNOWN, The egg plant is ."Such an attractive looking vegetable, and when nicely 0- ii wn) cooked, seasoned and j : served, so appetizing $'3 that It should be more ..il' commonly grown In our 'li gardens. i.i,.. Creamed Egg Plant. f' . y Pare the egg plant, cut 13' ln slices then In cubes. "Jl Cook until tended ln boiling boil-ing salted water; drain and put Into a rich white sauce; add a little lemon .1ulce and a bit of onion for flavor. Serve on toast or in tlmbales. Broiled Egg Plant. Cut egg plant lengthwise Into quarter-Inch slices after af-ter paring. Cover with boiling salted water. Cool and dry In a napkin; dip each slice in a melted butter; season with salt and pepper; arrange on 8 hot broiler and broil five minutes oir each side; place on a hot dish, spread with the sauce and serve at once. Sauce. Put two tablespoonfttls of butter Into a bowl ; add a teaspoonful of chopped parsley and the Juice of half a lemon. Beat to a cream and set away in a cool place until needed. Mock Fried Oysters. Prepare, scrape and boll until tender a bunch or two of salsify or vegetable oysters, oys-ters, with a small piece of codfish ; when cooked mash, season ; add egg, a tablespoonful of flour and a bit of cream for two cupfuls of mashed salsify. sal-sify. Mold Into flat cakes and dip lit egg and crumbs ; fry as oysters. Serve very hot. Salsify may be escalloped, creamed, added to omelet or cooked and mixed with celery and served on lettuce as a salad. Salsify Soup. Prepare the salsifj for any dish and cook until tender ; add a thin white sauce well seasoned and thickened with a tablespoonful each of flour and butter cooked together. to-gether. Creamed Hazelnuts. Shell and blanch a cupful of hazelnuts : boil until un-til soft. Drop them Into well-seasoned white sauce and serve ln patty shells or ln ramekins. These nuts are nice blanched and salted as one does almonds or peanuts. 1 A r I look upon the lives of men, It seems to iiit more fall to make a -s-joeeoB of living through delay than through haste, and that what Is called prudence results ln more disappointments disappoint-ments than what Is called daring. There Is always some hazard ln life, and there must be If life Is to have any accomplishment. Mackenzie. ABERGINES AND SALSIFY, FALL ! r -.. VF".CTAi-E5. Abergines or egg plant and salsify or vegetable oysters are found in the mar- kets during the mmi i i - ' 1 inte summer or P-iT" "tsS? early winter. They I SAK-Tl are D0'1 becoming f39x" more popular as lCc7 ( l they are peinf? oft-IJi oft-IJi I - n3 ener grown In the fifcjNi f J home gardens. "O sfjur The egg plant belongs be-longs to the potato and tobacco family, end has a flavor peculiar to itself. The jpurple skinned varieties are usually considered of better flavor than the 'White. Salsify has a flavor similar to oy-eters, oy-eters, hence Its name vegetable "oysters." "oy-sters." When salsify Is cooked and eerved with a little codfish the flavor of the oyster Is heightened. It Is a root which must be scroped ajid kept ;under water to keep It from turning dark colored. It should never be cooked cook-ed in an iron vessel. Egg Plant With Mushroom Stuffing. Cut the egg plant in halves lengthwise length-wise and parboil in salted water until the pulp Is tender. Scoop out the pulp to within an Inch from the skin. Chop the pulp fine; add half its bulk of chopped mushrooms which have been sauted ln a little butter five minutes, the same nmount of soaked bread crumbs, half n tablespoonful of minced onion, a tablespoonful of butter, and salt and pepper to taste. Fill the shells with the mixture; lay in a well-buttered well-buttered pan, sprinkle with buttered crumbs and bake three-quarters of an hour. Minced ham may be used In ploce of the mushrooms and the onion may be omitted. This dish Is a delicious de-licious accompaniment to steak or game. Mashed Egg Plant. Boil an egg plant whole, without paring. When tender drain and remove the skin. Mash smooth; add half a cupful of bread crumbs, two tnblespoonfuls of butter, salt and pepper to taste, a little grated onion, or a clove of garlic gar-lic cut and used to rub the inside of the baking dish. Fill the dish and smooth the top. Cover with buttered crumbs and bake until the crumbs tire brown. Salsify, Stewed. Cover two bunches bunch-es of salsify with cold water; let stand for an hour. Scrape and drop each piece Into water to which a tablespoonful table-spoonful of vinegar has been added. Cut in small slices and cook In boiling boil-ing sailed water with an Inch-piece of codfish. Cook until tender and most of the liquor evaporated; add cream or jnlllt, b" tier salt and pepper and serve lot. VARIETY IN DIET. What we need to stress in these days la a larger variety or more at-- at-- tention given to f0 combinations ( jmS 5K and seasonings. The V-v- MJ average housewife t wjwJSl confines herself to W'-jttk a few dishes and Vttty Jfo?& repeots them so fKJ&rT often that the fam-' fam-' 1 lly rebels. Where there is infinite variety from which to choose, even for the simple liver, It shows lack of progression to continue with monotony. In the serving of meat, fish or game the sauce which accompanies It is most important. Commonly such foods are well cooked, but an appropriate sauce served with the dish Is not so common. With fish the favorite sauce has some acid to make It appetizing, for meat and game highly seasoned sauce formed from stock as a basis are liked, although sweet sauces also hold favor. fa-vor. For a thick, juicy broiled steak there is nothing more tasty than Maitre d'Hotel Butter. Put one-fourth one-fourth of a cupful of butter into a bowl and cream It with a wooden spoon ; add half a teaspoonful of finely minced parsley and lastly, adding very slowly, three-fourths of a tablespoonful tablespoon-ful of lemon juice. A sauce which makes a dish ot boiled or steamed fish out of the ordinary ordi-nary Is Olive and Almond Sauce. Melt three tnblespoonfuls of butter, add the same amount of flour, and when well mixed add one cupful of white stock. Cook until smooth and just before serving arid half a cupful of cream, one-fourth of a cupful of shredded almonds, one teaspoonful of beef extract, eigh olives, stoned and cut in quarters, hal. a tablespoonful of lemon juice and salt and cayenne to taste. As a garnish for duck or a salad to serve with game, sliced oranges with a ivell-sensoned French dressing Is especially es-pecially good. A most tasty tomato sauce mw be prepared by using a cupful or less of the canned tomato soup. It Is strained, seasoned and slightly thickened, so with other seasonings for v. ..ety, the sauce Is ready to serve. |
