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Show mm -' S SlL 0m vWKiTCIIEWPil ' Ho who lialh never warr'U wiih misery. Nor ever Uig'd with danger aii'J distress, ! Until hail n' Occasion nnr no I i ' ' I (1 to ' try The strength and forces of his wr.i tiii- i ness. j SUNDRlfcS. j A new design for an old product is qiihe worth while, especially in food. I "l';s not in battles of youth we train The governor who must be wis; am) KO'Hl. And temper with the sternness of the brain Thoughts motherly, ami meek as woma nhooil. "Wisdom doth live with children round her linens. VARIOUS AND SUNDRY THINGS. Tin' secret of successful sponge fakes is in the beating of the eggs 31 Camouflaged Kidneys. ; Skin and dean (cut- I 'ting out the white) four j or live lamb or pigs' kidneys; cut into cubes and fry in oil or butler quickly; season with fhopped parsley, salt anil a sliver of garlic. It will taKe about five min- and the care not to lose the ti i r incorporated when siirring in the flour. Then the "baking oven judgment never comes to some women in the course of their lives." says Kate Douglas Wig-gin. Wig-gin. It is as unreasonable to suppose all women gifled In being good cooks as it would be to expect them to be musicians or artists. Because the majority of women wom-en are by necessity housekeepers, it does not follow thai they are by that necessity doing the work for which they are especially qualified. In these days of thin cream which refuses to whip, a solution called vls-eogeit vls-eogeit will be useful, which may be made at home and kept indefinitely if well stoppered. Take five ounces of sugar and dissolve in ten ounces of water. Add six ounces of cold water to two ounces of quicklime and let it gradually slake; then strain through a fine sieve, to remove unslaked particles. parti-cles. Combine the two liquids and shake occasionally for two hours. In three hours set the mixture aside to settle, then siphon or pour off the dear liquid. Store in small bottles tightly corked, as the liquid absorbs carbonic acid from the air, thus darkening the color and reducing the strength. Keep either in a dark bottle or wrap the bottle in dark paper. Use one-fourth of a teaspoonful of the viscogen to throe-fourths of a cupful of cream, well chilled. Stir well, then beat with an egg-beater as usual. Kitchen Bouquet. The browning used for gravies and various sauce may be made at home. Put a cupful of sugar in an iron frying pan over the fire. Stir and shake until it turns a dark brown,, Add a half-cupful of boiling water, a clove of garlic, one chopped onion, six whole cloves, a teaspoonful of salt, a dash of tabasco sauce and a saltspoonfttl of black pepper. pep-per. Simmer twenty minutes, strain and bottle for use. Use a teaspoonful to flavor and color any meat sauce. A part of what we might term the optimist's philosophy is: If you can mend a situation mend it; if you can't mend it, forget It. Is it a good philosophy or is it foolishness? HELPFI" -'viibcSTIONS. If the dishes in which Ice cream or frozen dishes are served are chilled in utes. .Inst before taking up add a tn-Iilospoonful tn-Iilospoonful of vinegar; let it boil up and serve on toast. Rabbit Saute. Clean and cut up a rabbit ; dredge with Hour and sprinkle with salt. Put into a frying pan with two tablespoonf'uls each of chopped onion and drippings; cook gently until brown, ('over with three cupfuls of slock, add a dozen 'small onions, a bit of bay leaf, blade of mace, six mushroom mush-room stems and a teaspoonful of tarragon tar-ragon vinegar Cook one hour, or until un-til tender. Kemove the onions a-nd rabbit and strain the stock. Cut half a pound of ham in strips and cook in a frying pun wilh the caps of the mushrooms. Add twelve ripe olives, the onion and rabbit and the strained sauce. Bring to the boiling point and season highly. Put the rabbit in the center of a platter, arrange mushrooms, mush-rooms, olives, ham and onions in piles around the rabbit and pour the sauce over all. Mock Roast Chicken. Take one pound of the shin of veal, two ouiyes of salt pork, one tablespoonful of chopped chop-ped onion ; mix thoroughly with one and one-half teaspoon fuls of salt, pepper pep-per and one-half cupful of milk. Line a mold with two-thirds of the mixture. Put one cupful of bread crumbs and one cupful of milk in a saucepan and stir over the tire until inick. Add one teaspoonful of salt, a little pepper and one teaspoonful of poultry dressing, Willi two teaspoonf'uls of chopped onions. on-ions. Mix well and put in the center of the mold. Cover with the remaining remain-ing veal mixture and strips of salt pork. Bake half an hour: invert the mold on a pan. surround with six potatoes po-tatoes cut in strips, and roast until the potatoes are tender, hasting frequently fre-quently with the gravy in the pan. Dried mushrooms may be soaked several hours in cold water, then used, in sauces as the fresh. Cook until tender ten-der in the water in which they are soaked and save it .for flavor for soups and sauces. Faith, absolute, unconquerable faith, is one of the essential concomitants, therefore one of the great secrets of success. We- must realize that one carries his success or failure with him, that It does not depend upon outside conditions. Trine. A SIMPLE DINNER. The idea of a simple dinner is one that is reasonable, in cost, appetizing j pwiV ! i'1 j i liwx f 1 the refrigerator the problem prob-lem of melting ices is practically solved. Salads, too, should he served on cold plates to avoid wilting. Frozen dishes molded in melon molds should be served sliced in pie-shaped pie-shaped pieces, cutting from the center of the enough to be attractive and not too much work to prepare. Seasoned Cabbage With Meat. Cut a medium-sized cabbage Into halves and let it stand an hour in cold water to remove insects, if any. Into a saucepan put one mold. Serve at once on cold plates. Cream is whipped enough when the egg beater leaves its print in the beaten cream. Longer beating will often cause bits of butter lo form in the cream. A sufficient quantity of while sauce may be made lo last two or throe days if kepi covered in the ice chest. Flour that has been sifted several days should always be resil'led when ! ready to use. If a cupful or Hour in called for in a recipe do not dip Hie cup into tic Hour, but fill il lightly willi a spoon. All recipes in the modern mod-ern books call for level measurements of all ingredients. Sweet milk may be soured Instantly Instant-ly by adding two tesspoonl'uls of vine, gar lo a cupful of milk. The usual recipe serves six people amply. By cutting down (In; Ingredients Ingredi-ents to halves or thirds it. sails the needs of a small family. If fortunali' enough to have a large one double (ho nnioiin's. In making French dressing use half lemon juice and half vinegar or d!luie lln- vinegar with water or frail Juice, using three limes as i iin-h oil as acid. A convenient way of making tbti dressing is lo put all (be ingredients iii'o n fruit jar ami s-ImUe nnlil It Ihickens and llien it is ready lo use-a! use-a! any lime wilh a few preliminary shakes, and will keep indefinitely in :i cool place. In molding gelatin mixtures lli chilling may be hastened by ImviiiL' at hand a dripping pan filled wilh cracked Ice into which the molds may be set. A little salt sprinkled on Ibe Ice quickens Ibe chilling. Iu not wash mushrooms but brush, with a butler brush to clean Ihem. I'sn the peelings cooked in a little water and drained as flavor for sauces. Th flavor is in the liquor, so the poe!ing may he i brown away. sliced onion, a slice or two of liucon and cook together until the bacon and onion are fried. Add the cabbage, and water to cover, season with stilt and cook until the cabbage is nearly tender. ten-der. Add a few well-washed frank-forts frank-forts and let them boil a few minutes. Serve the cabbage neatly arranged in halves with the sausages over the top. Rice Cooked in Chicken Stock. Cook rice until ncaily tender in water then add enough chicken stock to season sea-son well and finish cooking. Serve as a vegetable. Cottage Cheese and Peanut Salad. .Mix a half cupful of peanuts, which have been shelled and put through the meat chopper, using Ibe coarse culler, with a cupful of seasoned collage cheese. .Make into bails wilh a spoon ! and ser e on lettuce. Steamed Oat Bread. Mix two cupfuls cup-fuls of rolled oats, ground; one cupful of corn Hour, two and a half tonspnon-fnls tonspnon-fnls of baking powder and two ten-spoonfuls ten-spoonfuls of salt. Add two cupfuls of milk, two eggs, two lablc-spoonfuls of melted shortening and one-fourth cup- fit) of corn sirup. Steam in bali ng powder cans two hours or bake in j greased muffin pans. ' Rhubarb Pie. Take one and one-half one-half cupfuls of chopped rhubarb, one cupful of sugar, one tablospoohful of flour and a half teaspoonful of salt; mix witli two lablespoonfuls of water and cook until thoroughly hot and the rhubarb nearly soft. Cool and add Iwo egg yolks, turn into a pie tin lined with good pastry and bake in a hot oven a. lirsl then slowly nnlil Die (tiling (til-ing is thick. Cover with a nicringia-, using Ibe whites and two tablospoon-fuls tablospoon-fuls of powdered sugar. Add a few-quarters few-quarters i 1 lan i sliiual low s over the (op aud brow. . |
