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Show CAMHSSl I s ; j ; 1 1 1 be !::i).pifT I hi. ii yr.u and -! hi m i !' iiiv lo' : hi is L'rriilrr :i ;nl ri t f i : t- ih.in vmir l;Md:; ;f i; h;Ks i i" 'r -1 :;;i rlrc) ! y 1 1 1 n my soul, ir;i orsi-d wi-li-r in..! i.u)i.. f ;!'iTt; :irc more imniAS it has .sol vil. M;ioi er! i ncU. FOOD FOR COOLER WEATHER. K:i!l h;is brought !;! k tin1 nyMcr l'ruiii his ;ilty I inn, and nv (dim's I ho jrame k 'yrl lhat makes ilicso a1 ,ll!ys 11,0 fnvori,e f ; -. '' "V, 24 in ci''ii'' L" ."tsj: cali'iulnr. Sinilic- l'y 's "l0 kcyiiniu jJSiS l:'.vs; IKto is not ii v si Kiiiiio' liin.1 or lisli Hint will he iniprovcci 'n llsivor by suillini;, or the iidilition ol ninny sesi-s-oniiiiis. 'J'lie cliiU'iu oC any (!ish is to kvr) iis cliar;icte'istio lliivor, at'fen-Itialin;; at'fen-Itialin;; it, not rovcrinp il with sciison-inss. sciison-inss. Tin: old-fusliionod metluxl of srulling all kinds of fowl and gnnie ia no longer considei-od desirable by t lie best diners. Duck may be improved by tbe addition addi-tion of an onion, u hunch of celery or, as some Southern cooks do, iiit an oyster in a small bird before broiling or liakinj;. Wild yamp ihat lacks fat is sometimes some-times wrapped in slices of bacon, fastening (hem with toothpicks if the bird is small, or placing a slice over the breast of a large nird. For the small birds a nicely toasted square of bread is the best pedestal on which to place the liny morsel of dcliciousness. The toast should always al-ways be well buttered and soft, with the crusts removed. Water cress is one of the nicest of garnishes, and n salad of sliced oranges on water cress served with French dressing is the salad par excellence to serve with duck. Those acquainted with only the cultivated cul-tivated mushroom .do not realize the rare flavor of the field variety. They are found in abundance until the frost comes to kill them. It is better to buy them in the market, gathered by soma one who is reliable, than to risk being poisoned. Tire field mushroom is delightful when simply cooked in a little butter, wi.'i salt and pepper for seasoning some like a bit of cream; then serva them on toast. Mushrooms make a better supper dish than an earlier meal, as they require re-quire little as an accompaniment and are much better enjoyed than when confused with the many Items of a more elaborate repast. "I love the smell of apples when they're Kettin' streaky red. And 1 tnve the smell that crinkles from un old-time posy bed; The earthy spice oC new plowed fields is e'en almost sublime, But fiere ain't no smell that ekals ,ne smell of picklin' time." PICKLING TIME. Don't fail to put up n small jar of the good old watermelon pickles, for "(Hi. suns ami ski.- and .'l"iMs of Jane Ami days i.l .1 .in- lou.-ilirr. Yt . ann.it ri .il I' .r ..no hnnr i icl.ilin s In-i I . t nine w.-nt !..-r." -1 ,.,.i Hum .l.i.'ks.'ii. HINTS FOR THE HOMEMAKER. A useful article for the kitchen is a small microscope. line may be in- E; - formed as to the eoiidi-''I eoiidi-''I """ "'" "'any tilings ' i'r which do not show up to . ... ; j I the natural eye. Dates, f.'J-.-ii SJ ligs. raisins, as well as I v.'fstijT cereals, are safest exani-' exani-' "; ?va! 1 ined wiih a stronger lens Li'-J i han Ihat of the eye. fS such foods may be re- i .".fai turned at . once when ' found to be unlit. ; A rubber plant should be washed i with milk once or twice a month. This j will keep the leaves glossy and handsome. hand-some. Save the discarded tooth-brushes and old underwear for cleaning and j polishing silver. A clean, dry brush is ' the best kind of a cleaner to brush the ; whiting from chased silver. Use the , soft underwear for the hard rubbing, j and finish the polishing with a chamois cham-ois skin. If silver is rubbed after a soapy hath with a chamois skin, once a week, the hard cleaning will not need to be done so often. The French way of making tough meat tender is one worth remembering: remember-ing: Lay t lie steak in a marinade of three tablespoonfuls of olive oil and one and one-half of vinegar; let stand four hours on ice, turning frequently to be sure that both sides are treated then broil as usual. When cooking a pudding either by steam or In boiling water, take care to replenish the water by boiling water, or the pudding will fall or be soggy. A cut lemon dipped in salt or bath-brick bath-brick makes a tine cleaner for copper or brass. It is also good to remove stains from the coffee and tea pots. A nice laundry bag may he made of two bordered towels, using a drawstring draw-string at the top. For holding scraps and pieces, a circular liag. which may he laid out flat on the floor will be found convenient, as then any bundle can be quickly found. A good tonic which may lie brewed at home is sassafras tea. This is an old remedy used by our grandmothers, and one which is perfectly reliable. Steep a small handful of sassafras root by covering with a quart of boiling boil-ing water. Strain and drink half a cupful night and morning. It purifies the blood and acts as a tonic. Take the bright shell from its home on the lea. Wherever it goes 'twill sing of the sea: So take the fond heart from the home and the hearth. "Twill sing of the lovtd to the ends of the earth. AN EVERYDAY LUNCHEON. If the weather is cool, a bowl of nice steaming hot soup is always a good I "'ere Is nothing Fv'"-?'x'i3 1'lile ,ilie ,ipi). if PsSiNVfj J you care for that K.-s-vVW.. kind of pickles. f ''tf J IX. '1 J Watermflort $if t A Pickles- Ueel th( f jf J A iS(tl ril"l "'""l in one twAJ4 Axl !,m' one-half-lncli ;&r'$JJMifw9l s,i''PS; '''t stand over night in salt water. Make a sirup of four pounds of sugar, two tablespuonf uls of ground cinnamon, one teaspoonful of ground cloves and two quarts of vinegar. Tie the spices in a bag. Four the hot sirup over the drained melon rind; let stand 24 hours. Heheaf the sirup four mornings, morn-ings, then cover for winter use. Tomatoes Canned. Take one gallon of water, one cupful of salt, and bring to the boiling poinl, then drop In wholn tomatoes, previously peeled, and coolc Until well scalded through. I'hieo In cans, using a skimmer to drain off fliu brine. The juice of flic tomatoes will make liquid enough fo cover them, and the brine may be used for any number of tomatoes. Nut Conserve. Take two pints of grape juice, two pounds of suar, four oranges sliced thin, the juice and grated grat-ed rind of a lemon, one and one-third pounds of 'hopped raisins, two-thirds of a pound of chopped walnuts, one-fourth one-fourth of a pound of chopped filberts. Dissolve the sugar in the juice, achl the other Ingredients and simmer for cue hour, or mi; i I a thick marmalade Is formed. Pickled Onions. Select small silver-skin-. onions; put them in a brine, aflcr peeling carefully. Let si anil three days in a brine that will float an egg. Drain and place In a jar, first u layer of onions three Inches deep, then a layer of horseradish, a sprinkling of cinnamon, cl(os and cayenne or, better, bet-ter, chopped i'"d popper; repeat until the jar Is full, t'over with vinegar, brought to the boiling point ; add one cupful of brown sugar to a quart of lhe vinegar. Four hot over the onions, and seal. dZxrM i beginning for a )jSwffi$sS . luncheon; then a gffifeyjfogMW 1 broiled whitelish, f"ft?5f'$Ali with creamed po-rViS po-rViS lfamh til,(H's. an apple Ilrwr' sjilad, prepared Vymk H from tart apples; 6vj j celery, a few nuts and a good salad dressing; then a simple dessert, like musk melon, peaches and cream with a cooky, or a small sponge cake with a dish of sliced bananas. A good dish which will make a main dish and is very rilling fs : Codfish Chowder. Cut in dice a tiuarter of a pound of sail pork; fry until brown, then add three fo six sliced onions; stir and cook until light-colored; light-colored; add twice the amount of sliced potatoes, and water to cover; cook until lhe vegetables are soft, then add a half-pound of shredded anil parboiled par-boiled codfish, a half-dozen milk crackers crack-ers which have been softened by pouring pour-ing boilrng water over them, a quart of milk aii'l salt, and pepper to laste. Serve in bowls, very hm, with a cracker on top of each. Fresh fish may he used in this chowder. Add the fish, cooked until tender, ir il may he added add-ed about twenty minufes before the dish is ready lo servo. Too long cooking cook-ing of the fish will make it tasteless. Corn and Rice Muffins. Take wo enpfuls of buttermilk, one cupful of j eornmeal, one teaspoonful of soda, a pilleh of salt, half a cupful of cream imrt half a cupful of boiled rice. Mash lhe rice; adil a pinch of salt, and the cream, an egg well beaten and the but- ! termilk mixed with the soda, ihen lhe I meal. Hake in hollered muffin tins in! a quiek oven. ; Banana Puffs. Take one cupful of ! sugar, a tahlosponiiful of butter, one cupful of (lour, a teaspoonful of bak- i ing powder, three well beaten eggs and milk to make a drop batter about ! rt quarter of a cupful. Mix anil stir in i hrce sliced bananas ami fill buttered rtistard cups; steam one hour and serve with n lemon sauce. Lemon Sauce. Take half a cupful ! of sugar, the juice and rind of ;i lemon, r tablespoonful of butter and a quarter quar-ter of a cupful of water: cook until soft, adding an egg, well beaten, by ! oouring the cooked mixture over the . K, stirring constantly. Serve hot. I |