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Show pSf - THE pit? Tlu all' for the w!nj of tlio Hparrow, Thi buMh for the rohln and wren, Hut alvvjiyM the path that Ih narrow And HtralKht, for the children of rnen. A lire Cary. GOOD AND TASTY FOODS. fryrM7g I HO use of left-overs i r-.in' ' isk(-llrr problem In most Mtm' '' irS I fliA Cereal Fruit Pud- f ,WiiJ ding. I'ul a cupful I V eooked cereal Into 3!jL, II two cupfuls of water ftr.i.onoiw.r0afainJ, and boll until thick; IH -CommUMne Jj t,(. ,, two CUpfulS nt milk and cook slowly one hour; add one cupful of chopped dates, figs or raisins, a tea-spoonful tea-spoonful of salt, two teaspoonfuls of butter and put Into a greased baking dish; bake forty minutes In a moderate moder-ate oven. Serve hot with fruit Julee for sauce. It rnny be garnished with orange marmalade. Baked Codfish Puffs. Put a package pack-age of shredded codfish Into a bowl, cover with boiling water and allow It to stand until cool, then drain and squeeze dry. Add one quart of hot mashed potatoes, mix well, then add one cupful of cream sauce, a teaspoon-f teaspoon-f "1 of onion Juice, two teaspoonfuls of butter, salt If needed and a few dashes of paprika. Beat until light, then put Into a baking dish, brush with fat and bake twenty-five minutes or until brown. Ham Loaf. Put three cupfuls of cold boiled rice and two cupfuls of, cold boiled ham through a food chopper; chop-per; add one-half cupful of cream sauce, a half cupful of bread crumbs, n tabb'spoonful of parsley, a table-spoonful table-spoonful of onion Juice, salt, pepper and paprika to taste; a teaspoonful of table sauce and an egg beaten until light. Mix all together and press Into a brick-shaped baking pan. Bake thirty minutes in a moderate oven. Serve hot with a sauce, or sliced as cold meat. Deviled Fish. Take two pounds of any stenk fish, brush a dish with fat, lay In the fish and cover'' with the following: fol-lowing: One cupful of cream sauce, one-half cupful of chopped green pepper, pep-per, half a beaten egg, two teaspoonfuls teaspoon-fuls of salt, one-half teaspoonful of dry mustard, one teaspoonful of table sauce, one teaspoonful of grated onion, two teaspoonfuls of butter; brush the fish with the other half of the beaten egg, add two cupfuls of lightly flaked fish to the sauce and pour over the fish. Sprinkle with bread crumbs and place In a hot oven for half an hour. The true glory of any nation Is in the living- temple of a loyal, Industrious, and upright people. SUMMER DISHES. 4d-j5 OTTED meats are (T"" . i f Hi very common in -'M jy'l a. England, even with -d-'U the plainest cooks. fs 'u Tongue, ham, meat fy'Orffitti-y or fish leftovers are L-yjf V usually potted for ) the lunch of an- nWiWsr(rtor)n other day. The deli- n -Ccmmission- caey 0f sucn dishes depends upon the thorough pounding, which reduce's the materials to the smoothest paste. If carefully prepared and sealed, they will keep for months. Potted Fish. Pick cold fish to pieces, season with salt, pepper, and a little mace, then put Into a jar, tie tightly with a piece of muslin, then cover this with a paste made from flour and water, stand the Jar in a pan of water and bnke in a moderate oven one hour. When done and cold, pound the fish to a paste, pack It back into the Jar and cover with sweet melted fat. Potted Chicken. Take the cold roast chicken, rejecting the sinews and skin, chop fine and to every pint allow a half 'cupful of chopped tongue or ham. Put the bones left from the chicken into a saucepan, add one pint of cold water and boil down to less than half a pint. Strain and remove the fat. Pound the chick: en, ham or tongue to a smooth paste, adding a little of the liquor to moisten, moist-en, season with cayenne, nutmeg and a tablespoonful of melted butter. Put Into small Jars or pots and press down tightly. Cover the Jars with melted butter. Cover with paper moistened with white of egg and keep in a cool, dry ptece. Jellied Chicken. Cut up a four-pound four-pound chicken as for fricassee. Put it on to cook with one small onion, one bay leaf, one blade of mace, three cloves, pepper and salt to taste. Simmer Sim-mer slowly until the chicken is tender. ten-der. When done cut it from the bones and skin. Put the bones and skin back into the kettle and simmer an hour. Cover one-fourth of a box of gelatin with a little cold water, wa-ter, and let it soak. Add gelatin to the liquor, stir until dissolved, then strain. Taste and add more salt and pepper. There should be about one and a half pints of liquor when done. The next day take all the fat from the top of the Jelly, then pour half of It Into a square mold and stand on Ice to harden. When hard put a layer of the chicken on top of the Jelly, then slices of hard cooked eggs (using three), sprinkle lightly with salt and pepper, then more chicken aad eggs until all Is used. Pour over this tlif remainder of the Jelly, which should Just cover the chicken. Let stand on Ice over night before iirimolding. Convf-rHal ion Is hut carving; Olve no more to every gu'-ut Than he'H able lo dlK'-st. (Jive to all but juHt enough, Ivfet them neither Klarve nor Htuff. Walter Scott. WHAT ABOUT OATMEAL. xj. A T M K A L furnishes -?V us with the food ele- " IH ' merits In better pro- fHjHvB; portion than any ioyll other grain. It is ( pi more easily digested iptjj an'l contains more "v body-building mate- rial than any other An,fl '"r"!l1- T1,e oat also V& i3) contains a large amount of mineral matter, the Important Impor-tant body regulating material. Oatmeal to give Its best, must be cooked long and well. As a breakfast food, it stands at the head, yet we are learning to use it in various other ways and In different combinations. Added to wheat breads it makes a most wholesome loaf. Scald one cupful cup-ful of rolled oats, let stand until cool, add to the usual bread sponge and proceed pro-ceed as usual, adding more salt than for other bread. Oatmeal With Cheese en Casserole. Arrange three cupfuls of cooked oatmeal oat-meal In layers with one cupful of grated grat-ed cheese. Sprinkle the top with buttered crumbs and bake In a hot oven until the crumbs are brown. Oatmeal Soup Italienne. Melt one tablespoonful of fat ; add a small chopped onion, and cook until slightly brown with one-half a green pepper, also chopped. Remove from the fire, 6tir in a tablespoonful of corn flour, a teaspoonful of salt, a cupful of cooked cook-ed oatmeal, and three cupfuls of milk. Cook In a double boiler until smooth. When serving sprinkle with one-half cupful of grated cheese. Oatmeal and Fish Croquettes. Mix together one and one-half cupfuls of cooked fish, three cupfuls of cooked oatmeal, oat-meal, one teaspoonful of chopped parsley, pars-ley, two tablespoonfuls of chopped onion, one tablespoonful of salt, and a few dashes of pepper. Make into croquettes; dip in egg and crumbs and fry in hot bacon fat. Serve with a white sauce to which a little chopped green pepper has been added. Oatmeal Wafers. Take two cupfuls of fat, one cupful of brown sugar, one egg, one cupful of oatmeal, five table-spoonfuls table-spoonfuls of wheat flour, two table-spoonfuls table-spoonfuls of water. Mix and drop on a greased pan. Bake until brown on the edges. . Run If you like, but try to keep your breath: Work like a man, but don't be worked to death. SOME SUMMER MEATS. wjjiu 1 japi) HE perishable meats (payiril tnat are DOi needed ifJjij for shipping t0 our JfilMt WM army and allies, sup- li'l hlT a sufficient varie- vvfesH v ty t0 keep us from f 7 liwi V monotony. Among V V" j these are tongues, (SSSSSn hearts, sweetbreads, ft -Comits.on- kidneys, liver and brains, all good food when well and tastefully cooked. Beef's Heart With Veal Stuffing. Soak the heart three hours In cold water wa-ter then remove the arteries and all bits of hard tissue. Take one pound of uncooked veal, chopped fine, a quarter of a pound of salt pork chopped chop-ped fine, or the same amount of pork sausage, four tablespoonfuls of bread crumbs, a tablespoonful of onion Juice, one teaspoonful of salt, a quarter of a teaspoonful of pepper, one egg slightly beaten and a few fresh mushrooms, if they are obtainable. Mix all these Ingredients In-gredients together and stuff the heart. Wrap in a cloth and sew it. Stand in a small saucepan with the point down, cover with boiling water and Just simmer sim-mer very slowly for three hours, then remove the cloth and bake in a quick oven one hour, basting every ten minutes min-utes with a little sweet fat. Serve with a brown sauce, hot or cold. Heart is very nice, sliced and served cold. Smoked Beef's Tongue. Wash and soak the tongue over night. In the morning put on to cook in a kettle of cold water, simmer gently for four hours, or until it Is perfectly tender. Add more water If needed. When the tongue is cold remove the skin. To serve as a hpt dish, place on a heated platter well garnished with parsley to cover the root end. What is left may be sliced and heated in a well-seasoned sauce, using such flavors and condiments condi-ments as one's taste requires. Sheep's Kidneys en Brochette. Take six sheep's kidneys, cut through the center, remove the white veins and fat. Wash well, cover with -boiling water and let stand five minutes, then wipe dry. Cut a fourth of a pound of bacon in slices half the size of the kidney, kid-ney, place on skewer a piece of kidney-then kidney-then of bacon, two pieces of kidney to each skewer. Place on a broiler, baste with fat and cook over a hot fire five minutes. |