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Show Tfe CClTCiilllM CABftWB Failure is. i rT a sense, the higiiv:.' to success, inasmuch as every discovery discov-ery of the false leads us to seek earnestly after what is true, and every fresh experience points out some form of error which we shall afterward carefully avoid. John Keats. GOOD DISHES TO TRY. Fill cream puffs made the size of a walnut with seasoned cream cheese and serve with the PTESpl salad. ' Add whipped j cream and any desired seasoning to the cheese. . Prune Pie. Put N. nJSkSJ through a sieve one cup- Jsk ful f stewed prunes, add IfeK yj a c,,Pfu' f r'c'1 milk, pWI&cI , one teasnoonful of corn- ii 1 1 1 1 w irii i iwiMi 1 starch and the yolks of two eggs, a third of a cupful of sugar and a bit of salt. Pour into a pastry shell and bake. Cover with a meringue using the egg whites, or they may be stirred into the mixture just before baking. Filled Rolls. Cut a slice from the top of the rolls, scoop out the centers and brush with butter, then brown In the oven. Fill with any creamed fish, chicken or vegetable. Sprinkle with parsley and serve. A most delicious dessert may be made when baking pastry. Reserve a baked shell, which if kept in a dry, cold place will be crisp and good several sev-eral days later. Fill the shell with sliced strawberries mixed with sugar and heap over the top sweetened whipped cream.' Garnish with quartered quar-tered berries and serve very cold. Strawberry Bouches. Cover timbal molds with a rich biscuit dough and bake, fill while warm with strawberries crushed with sugar, top with the white of egg and brown quickly, or they may be served with whipped cream or a spoonful of ice cream as a garnish. Marmalade Tart. Fill a pastry-lined pastry-lined plate with any desired marmalade marma-lade apple or plum are both good. Cover the top with rings of apple cut from a cored and peeletl apple. Sprinkle with lemon juice and sugar and bake half an hour. Serve with spoonfuls of whipped cream or cream cheese in each ring of the apple. Vienna Steak. Take half a pound each of veal and lean beef ; chopped, season well with suit, pepper and onion juice, with a few drops of lemon juice and a grating ofnutmeg. Cook over coals or in the broiler under gas from eight to ten minutes. Serve with creamed butter and paprika spread over each steak. A very hot frying pail may be used for broiling if it is but lightly greased. It is scarcely an exaggeration to say ' that many matters which agitate the public mind are not worth a thought in comparison with dietary questions to which a thought is seldom given. HELPFUL HINTS. There are some ideas which it is hard to get away from, in regard to meat values. The IXj" -fu ton('er cuts of meat y&SVV do not contain any VVs. II) more nourishment than the coarser VVs!p' VffpA ncher in flavor, as they are cut from ' active muscles. Meat that has been used for soup has lost its flavor but the food value is there, and by adding various seasonings season-ings a most palatable dish may be prepared. A thrifty housewife may have two good meals from a three-pound knuckle of veal. Cover the meat with cold water and cook until the meat is tender ten-der but not tasteless. Remove the meat and add two tablespoonfuls ot rice that is well cooked, n grating of leuion rind or a pinch of mace, and a pint of milk, when hot serve at once. For the second meal, cut the meat Into bits. Fry a small onion in n little fat, remove the onion and cook the meat. Cook with stock or water and cook live minutes, flavor with two tea-spoonfuls tea-spoonfuls of curry powder, thicken the gravy with flour and add a tablespoou-ful tablespoou-ful of vinegar. Serve with a border of j rice. I Pieces of rare steak or roast beet I make a most delicious dish when com- bined with the following: Put the meat through the meat grinder. Fry a small i onion in a tablespoonful of fat. Put I a layer of parboiled potatoes, cut in j slices, in the bottom of a bilking dish, j sprinkle with the ment and the fried inion, add a little gravy if at hand md pour over n cupful or more of to-:natoes. to-:natoes. Bake In a moderate oven until the potatoes are tender. Just before serving garnish the top of the disli with a tablespoonful of cooked green pens. One Piece Dish. Arrange a layer of liced potatoes :n a baking dish, cover with a sliced onion, then place pork chops over nil ami put into the oven to bake. Serve from the dish in which the food was linked. Salt and pepper is I added when arrsintring the food in the ! dish. Bake until the chops are brown , on top- I The woman who pays her bills j promptly will get better service, for j if the merchant has to wait indefinitely indefinite-ly for bills to he pnld he is apt to charge interest hy adding n cent here or there which swells the bills considerably. Xever give up! There are chances and changes Helping the hopeful, a hundred to one : And through the chaos, high wisdom arranges Ever success, if yon' II only hold cn. FOOD FOR TODAY. The onion is one of the most vnlim hie vegetables, and should be eater. freely throughout ' y-y.-vt the year. A little nj'&Jl sprig of parsley fc.' V onions will remove 1Ji A r'- objectionable ' 'Ff J j N! Onions Stuffed i fefivy With Nuts. Boil ... a .. - even sized onions until tender, remove the centers, chop and mix these with butter, chopped nuts, salt, pepper and bread crumbs. Fill (he onions and pour around them a little thin cream or rich milk, or any broth with which to baste them while baking. Serve as a garnish to a platter plat-ter of pork chops or they may take the place of meat. Baked Ham. Soak a ham over night. In the morning put in a kettle one onion, one carrot, six cloves, six peppercorns, pep-percorns, one bay leaf and water to cover. Simmer for two hours. When tender remove the skin, place on n rack in a baking pan and bake two to three hours, basting with cider and a I cupful of water from the ham liquor. When done stir in a tablespoonful of j brown sugar into the cider sauce and ' cover the ham and brown. Serve hot j with the liquor from the pan poured j around it, or served in a gravy boat. String beans are delicious cooked for several hours with a piece of sweet, ' firm salt pork. They are good cooked -with olive oil or with bacon. Season them sometimes with cheese or chopped chop-ped parsley or chives. Hot Potato Salad. Boil half a dozen potatoes and slice while hot. Fry thin slices of bacon and cut them into small bits, using half a cupful. Pour off the fat, leaving two tablespoonfuls, stir into this one tablespoonful of flour, , a pinch of mustard, a dash of cayenne and salt to taste. Stir until smooth, adding gradually one-half cupful of mild vinegar. Let the dressing boil, add the bacon and a small onion finely chopped, then the potatoes. Serve very hot. Nippon Salad. To one cupful of crab meat add one dozen stuffed olives chopped, two cupfuls of celery and French dressing well seasoned to marinate. mar-inate. Serve with mayonnaise dressing dress-ing garnished with capers and pickles. Wouldst thou fashion for thyself a seemly life? Then do not fret over what is past and gone: And spite of all thou mayest have left behind, Live each day as if thy life were JuuV begun. GOOD THINGS TO EAT. Tho early green apples make del.-cious del.-cious spiced apples to use throughout -luXi' ujtL,,, i'w .V0ir- Prepare toSj&ESMt 'W'Aj 11 moderately sweet i VfCwSJW M&i sin,l' wllh a few ' fgVji'yAxfciSa doves tlMI tw ice as i ?)vdJ "1,u'h -i""'i- ! 0W,lnrB t,ie "lipl,'s' "H "ifcisji, cooks well and adds to (he flavor. Drop in Ibe sliced apples a few at a time anil cook mil II tender, when all are cooked let the sirup cook down until quite I hick and pour over them. Seal in small glasses or jars. 1 Cheese Salad. Dissolve a tablespoonful table-spoonful of gelatin in four table-spoonfuls table-spoonfuls of hot water, add half a pound of grated cheese and a pint of whipped cream, season well with salt and paprika with a few dashes of cayenne. cay-enne. Pour into a wet mold anil allow It to become firm. Turn out and cut In slices, serve on letluce with mayonnaise may-onnaise dressing or wllh any desired boiled dressing. Savory Rice and Vegetables. Peel and slice six large tomatoes and chop two sweet peppers line, hufler a baking bak-ing dish and put In a layer of tomatoes, toma-toes, cover with half a cupful of cooked rice and chopped peppers, repeat wilb another layer, season each layer with two tablespoonfuls of but I it, a sprinkling sprink-ling of sugar and salt. Bake covered for three-quarters of an hour, then uncover un-cover for 15 in In tiles. Date, Nut and Pineapple Salad. Chop a cupful of dates and three good-sized good-sized apples, add a cupful of chopper celery, a cupful of broken liniments and a. half pound .of seeded and skinned grapes. Mix till logellier and heap on a slice of pineapple arranged on a leltuce leaf. Serve with mayonnaise may-onnaise dressing. A few mnrshmal-lows mnrshmal-lows may be added or substituted for the nut moats if!esired. Rocks. Bent together a half cupful cup-ful each of lard and other shortening, ndd a cupful and a half of sugar, two eggs well beaten, a cupful of sour milk, two cupfuls of oatmeal and three cupfuls of (lour, sifted with a teaspoon-ful teaspoon-ful of soda and one of cinnamon. Add a half cupful each of raisins and walnuts wal-nuts chopped. Mix and drop on a buttered but-tered pun and bake in a moderate oven. |