| OCR Text |
Show Our common mother rests and hIiikm, I.lko Until atriontj Iiur f.'iriiered Hheuvus; IUt lap Is full of goodly thl"KH. i I,-r Inow la br:.;ht witli uuluinn Ifavea. DATES IN DELIGHTFUL COMBINATION. of hamburger steak and cliop. Mix wllh it one-third of a cupful of flour, add seasonings of salt, popper and onion, uwke into small cakes, roll In Hour, brown in fat; tlien add enough walor to cook slowly for two hours on the back of the stove. If ellher man or woman would realize real-ize the full power of personal beauty It must be by cherishing noble thoughts ami hopes and purposes; by having something to do and something some-thing to live for that Is worthy of humanity, hu-manity, and which by expanding the capacities of the soul gives expansion and symmetry to the body which contains it.-Upham. A FEW GOOD SOUPS. A handful of date's and a hit of bread feeds the Aral) who is ble to travel over the ry.t...,r,rj 1()t siU1(is of the 'ir-W?J1 for us to look up-fc.?3 up-fc.?3 on dates, Us:. raisins and f ( 7y prunes as food. fx'. Tl,,,y nl'e- llow" frk" i "Tfl ever, most valu- us sweets nre most wholesome for children. chil-dren. Slfffed dates are so well known that It Is u nifeeessary to speak of them, though n variety of stuffing may be used to vary them. Stuffed with a rich cream cheese and chopped nuts, they make a most dainty finish to a dinner, nerving crackers with (hem and the miinll cupful of coffee. Date Cake. Cream half a cupful of Khorlenlng, add three-fourths of a cupful cup-ful of sugar, one well beaten egg, a cupful of sour milk. In which has been dissolved a teaspoonful of soda. Flavor Fla-vor wilh nutmeg and add flour enough to roll out In a thin sheet. Divide in two parts. Over one spread a layer of finely chopped dates; lay the other .sheet on top and press lightly together; cut with a cooky cutter Into cakes. Hake in a hot oven. There is no one dish more usually liked than a well-seasoned soup. The iiilijimhi i following will be found I suggestive : fovv.- vj Liver Soup. Take half RJsn a Pound of cold-cooked Siiiipl liver and grind it through j "tl n meflt chopper. Fry : J one small onion sliced, Kg ' j n tw tablespoonfuls of sweet fat, then add the liver. Add one cupful of dry bread crumbs, season with salt, pepper and add three pints of good stock. Cook fifteen minutes, add a beaten egg yolk and serve at once. Scotch Soup. Peel and slice enough onions to make a cupful ; cut fine one carrot and two stalks of celery. Fry brown in butter, being careful not to burn. When brown, add three pints of water in which a chicken has been boiled and one-half cupful of cooked chicken cut fine. Cover the sauce- Date Whip. Cook one cupful of chopped stoned dates In one-half cupful cup-ful of boiling water until smooth. I'rcss (h rough a sieve. Bent the whites of three eggs until stiff, add one-third of a cupful of sugar, half a teaspoonful of salt and a table-spoonful of lemon juice. Fold in the date pulp and pile lightly in a buttered baking dish. Bake In a slow oven for 30 minutes. , Serve with a custard made of the yolks of the eggs and a pint of milk, or whipped cream may bo used a3 a sauce. Apple and Dates. Roll a thin round rich pastry and heap on to it a cupful or two of chopped apples and h cupful of dates, also chopped. Roll up and place In a baking pan. Add n half cupful of brown sugar, a table-spoonful table-spoonful of butter and a cupful of boiling water. Bake one hour In a moderate oven. Serve with cream, If there Is not sufficient sauce left In the pan after the pudding Is baked. We call him strong who stands un-' moved Calm as some tempest-beaten rock-When rock-When some great trouble hurls Its shock ; We say of him, "His strength Is proved;" But when the spent storm folds Its wings How bears he then life's little things? Ellen Alleton. pan and simmer forty minutes. Beat the yolk of an egg, season with salt and pepper. Mix with a little of the soup ; add the remainder of the soup and heat carefully but do not boil. Serve with diced bread. Dutch Soup Put a half cupful of grated cheese into a saucepan with three pints of milk. Simmer gently for ten minutes. When the cheese Is dissolved season with pepper and salt and a pinch of sugar. Add half a cupful of cold-cooked macaroni, cut in bits. Beat three eggs until foamy, mix with a little of the soup. Add carefully to the hot soup and serve with diced toasted bread. Cream of Celery Soup. Have ready one cupful of celery and put through a sieve. Reduce the water in which the celery was cooked to half a cupful. cup-ful. Put Into a saucepan one table-spoonful table-spoonful of butter, season with salt and pepper and stir In two tablespoonfuls tablespoon-fuls of flour. Mix well. Add three cupfuls of milk and stir until it bolls. When the mixture is like thin cream add the celery and the celery liquor. Reheat and serve at once. The mountain of success Is steep and high, Who gains the summit climbs a weary way; And though brave feet grow stronger with rebuff The rocky path a coward's steps may stay. SEASONABLE DISHES. In these days of costly foods any-- ' thing which will tnke the place of a . favorite but too expen- SPTT sIve dish will be wel-'flt?, wel-'flt?, corned. Here Is a E; votiched-for substitute '. jA I for cream as a sauce : Mix together two table-; table-; vii spoonfuls each of sugar and cornstarch and "'V- cook unt11 smooth and !-" Xv K thickened somewhat; be sure that the starchy taste has been removed by cooking. Pour slowly over the stiffly beaten whites of two eggs. Beat well, return to the fire and cook until of the consistency con-sistency of cream. A Nutritious Soup. Soak rye, graham gra-ham or while bread until soft; squeeze out the water. Pour on boiling water enough to make the soup of the desired de-sired consistency. Cook until the bread is turned into a smooth mush ; add butter, cinnamon, raisins and sugar to taste, then add half as much milk or cream as wiito useu ami cook tun minutes. Remove from the heat and add a beaten egg yolk. Beat the white to a stiff froth, adding sugar and flavoring and put It in teaspoonfuls over the top. Cover and let stand on the back of the stove for a few minutes min-utes before serving. Berry Cake. Sift together a teaspoonful tea-spoonful of soda with two cupfuls of flour. In another bowl put one cupful of sugar, half a cupful of shortening and warm it enough to easily cream it; udd the yolk of one egg and one whole egg, beat well, add one teaspoonful of cinnamon and half a teaspoonful of cloves. Mix well and add one cupful of canned berries, juice and fruit as it comes, stir well. Now mix with the flour mixture and bake in a loaf. Ice with the egg while left from the cake, pouring boiled sirup over it. Use one cupful of sugar and a quarter of a cupful of water boiled until it hairs, then pour slowly, beating nil the time over Hie stiffly beaten white. Charleston Muffins. Beat together or,t cupful of sugar and a tablespoon-ful tablespoon-ful of butter. Add two eggs beaten light, a pinch of salt a grating of nut-r-fg mid one cupful of milk. Sift In t.vo i-tipl'iiN of flour and three tea-lip, tea-lip, fills of baking powder. Bake In :uil iir.;Cin pun or in a shallow baking 'Ml ..-;, ;,-.:-V.3ur;-er. Take a pound WAYS VITH LIVER. The usual method of serving liver with bacon is about the extent of liver dishes in the average M family. There are various vari-ous ways of serving liver, a few of which are given Liver Patties. Scald a pound of liver and grind it with a fourth of a pound of bacon and one onion through the meat chopper. Season well, form into small cakes and cook in a little hot bacon fat, browning both sides. Boiled Liver. Cut liver in half-inch slices, cover with boiling water, let stand five minutes, then drain and ' wipe dry. Sprinkle with seasonings and broil on a well-greased broiler for five minutes. Serve dotted with bits of butter. Liver Hot Pot. Cut liver into slices a half-inch thick, soak in cold water for a few minutes; then dry them thoroughly; thor-oughly; lay them in a saucepan and dredge with seasoned flour. Cover with thin slices of bacon and sprinkle -with chopped onion and a lablespoon-ful lablespoon-ful of chopped parsley. Cook at the simmering point well covered for one and one-half hours. Serve garnished with rolls of fried bacon. Liver Dumplings. Chop half a pound of calf's liver, add a chopped onion, one tablespoonful of chopped parsley, salt, pepper and a dash of nutmeg. Mix with two well-beaten eggs and one tablespoonful of butter. Add enough fine bread crumbs to form into balls and boil In soup stock. Serve in the soup. Stuffed Liver. Slice liver and parboil par-boil it in boiling water to cover. Souk six slices of bread in hot water 20 minutes; then squeeze dry. Mix the soaked bread with half a teaspoonful of salt, two teaspoonfuls of sage, two teaspoonfuls of bacon fat and a few dashes of cayenne. Place a spoonful of the stuffing on each slice, roll and fasten wiih toothpicks for skewers. Place the rolls in a buttered baking dish, rid a cupful of hot water and a spoonful of bacon fat; baste occasionally occasion-ally and bake 45 minutes. |
