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Show Tie mam To be as Rood as our fathers we must be better. Imitation is disciple-ship. disciple-ship. When some one sent a cracked plate to China to have a set made, every plate in the new eet had a crack in it. Wendell Phillips. RICE COMBINATIONS. Rice as a flour substitute is beginning begin-ning to be appreciated these days - w'iea it may be . -&?sS-'is.ct- usec' as a breakfast f-J'- 'H;! food, or a cupful vm-m stirred i,ito aQy NWgggf batter for muflins, gems, or griddle f(- cakes, thus snv- E'S- u . 4 ing the wheat VjSr- , -s-ft flour. IUce is also used as a vegetable, vege-table, when potatoes are high, and it makes a most acceptable dish when well-seasoned and served with parsley. Rice and Salmon Croquettes. Use rice in the proportion of one cupful to a half cupful of flaked salmon ; if very dry add a little milk and beaten egg, mold and roll in egg and crumbs and fry until brown. Serve garnished with a little minced parsley. Onions Stuffed With Rice. Parboil medium-sized onions, remove the centers and chop, mix with cooked rice, season well with salt, pepper, and melted butter, and stuff the centers cen-ters with the mixture. Bake and baste with water and butter substitute. substi-tute. Sweetened boiled rice served with bananas and sweet cream whipped makes a most appetizing dessert. Cooked rice, escalloped with peanut pea-nut butter, is another combination worth trying. Use a half cupful of peanut butter with a cupful and a half of rice, season well,, add a little milk for moisture and bake as usual. Rice and Coconut Custard. Put half a cupful of well-washed rice into a double boiler with three pints of milk, cook until soft, then set aside to cool. Beat three eggs, leaving out the white of one, add a cupful of sugar and a cupful of fresh grated coconut. Stir into the cold rice mixture and bake In the oven. Cover with a meringue made of the beaten white and two tablespoonfuls of sugar. Brown and serve with whipped cream. Rice With Eggs. 'When serving eggs, scrambled, a half-cupful of rice browned in a little fat, then cooked until soft, Is first cooked In the saucepan sauce-pan ; then add two or three eggs. Such a dish with a little milk will save three to four eggs, in the ordinary way of serving scrambled eggs. Be resolute and fAf"hfully what you are, be humbly what you aspire to be. Man's noblest gift to man is his sincerity, sin-cerity, for it embraces his integrity also. Henry Thoreau. bles. Then add the rest of the flour sifted witli the baking powder. Beat well and let stand five minutes. Then pour into hot mullin pans and bake twenty minutes. What do we do when we plant the seeds? We plant the things which our country coun-try needs, Life for the soldier over the sea; Necessities for you and me. B. Nason Hamlin. WAR-TIME FOODS. Cheese In various forms and served in various combinations is one of our y ii ii. most valuable foods. It t ..J.i is delicious not ouiy as. L--'7 an appetizer, as it is-ErL'?S;,i is-ErL'?S;,i ' commonly used, but it jG-V , may form the main dish p'2STii of the meal; it Is deli-sir deli-sir clous in scalloped dishes, k-J3a spring-time salads and - """ desserts. Small nests of well-seasoned cottage cheese with a spoonful of raspberry jelly or jam in the center, served with crisp crackers or a sandwich, makes a most satisfactory dish. Cauliflower With Cheese Sauce. Cauliflower should be broken , in bits and allowed to stand a half-hour in cold water with -one tablespoonful of vinegar added. Cook in boiling, salted salt-ed water until tender. Serve with the following cheese sauce: Melt two tablespoonfuls ta-blespoonfuls of butter substitute in a saucepan, add two tablespoonfuls of corn flour, and cook until the mixture bubbles ; then add a cupful of cold milk. Cook until all the starchy flavor fla-vor is removed, then add one cupful of grated cheese, one-half teaspoonful of salt and a few grains of paprika. Butter a baking dish and arrange the cauliflower and cheese sauce in layers until all is used. Sprinkle with well-buttered well-buttered crumbs and bake until the-crumbs the-crumbs nre a golden brown. A cupful of any kind of good-flavored cheese added to a white sauce to serve over toast makes a most nourishing dish. Cheese should never be overcooked, as it then becomes tough and stringy. A cheese to be used In cookery should be rich enough to melt easily. Creamed potatoes and cottage cheese may be prepared in the same way, substituting the cooked potatoes po-tatoes for the cauliflower and adding a little parsley or pimentos for flavor. fla-vor. . Potato Scones. Cook one cupful of cornmeal in two cupfuls of boiling water wa-ter until smooth; add one cupful of mashed potato, two tablespoonfuls of shortening, a tablespoonful of salt, a cupful of barley flour, three teaspoon-fuls teaspoon-fuls of baking powder and a well-beaten well-beaten egg. Mix well, roll out and cut. into dikes. There is not any virtue the exercise of which even momentarily will not impress a new fairness upon the features. fea-tures. Ruskin. GOOD WAR FOODS. The United States food administration administra-tion is urging every householder to . give up the use of wheat 3 flour entirely, until the next harvest. Conserve -' Vi5iv! wnnt you have to use "! " with substitutes in mak- fm n ing yeast bread for oc-rfjsjS1.! oc-rfjsjS1.! casional use. We still &3jyJ have buckwheat flour, vEEjXiJ' oat flour, corn and rye, although the rye Is not on the substitute substi-tute list ; however, when one has a supply It Is still used. Boston Brown Bread. Take one cup- j ful each of cornmeal, rye meal, barley flour, a teaspoonful of salt, two tea-spoonfuls tea-spoonfuls of soda, two-thirds Of a cupful cup-ful of molasses, two cupfuls of thick, sour milk. Sift all the dry -ingredients and remove nil straws, adr" the bran left in the sieve, then add the molasses and milk, mixing well. Steam In three-pound three-pound baking-powder cans. Tut on, cook and boil two hours. Remove the covers and let the bread dry out in the oven. Oatmeal Bannocks. Mix two tablespoonfuls table-spoonfuls of melted butter or fat, a half teaspoonful of salt with 2'2 cupfuls cup-fuls of oatmeal. Add lukewarm water a few drops at a time, mixing with a knife, to make a paste. Knead the paste several minutes ; divide In four pieces, knead each piece and with a rolling pin roll out Into a round piece about one-fourth inch in thickness. Bake on a greased tin in a moderate oven half an hour. Each cake will be the size of a saucer. Toast -before eating. GOOD THINGS WORTH TRYING. The cottage cheese which we may make at home of skim milk, or in . many places buy ' in any quantity for-';':?-&y the table, lends it-F'-' 'Tj'vit self to many nu-f-V-" VvS tritious dishes. , tH 109 of the tTnite(1 F .A I 1 tates Department i .-.-,..'' JbJ of Agriculture fur- " nishes free for the asking this bulletin on cottage cheese dishes. It is one quite worth while for every farm woman, and the town women will bo glad to avail themselves them-selves of these good recipes. Cottage Cheese Omelet. Beat the yolks of two eggs until thick, the whites until stiff. Add to the yolks a fourth of a teaspoonful of salt, two tablespoonfuls of milk, and a half-cupful half-cupful of cottage cheese which lias been seasoned with a tablespoonful of ! chopped pimentos; then fold in the whites and pour Into a well-greased omelet pan. Cook slowly until the egg Is set, place in the oven for a few minutes to finish cooking and fold over . In tho center; garnish with parsley. Minced ham or green peppers nre also al-so good seasoning which will give variety va-riety to this dish. Cottage Cheese Roast. Take two cupfuls of cooked cereal, one cupful of cottage cheese, one. cupful of dry bread crumbs, one and an eighth tea-spoonfuls tea-spoonfuls of salt, a fourth of a- teaspoonful tea-spoonful each of soda and pepper; mix thoroughly and form Into ji roll. If loo dry add a little milk or cream. Form into a roll and bake twenty-live minutes, basting often with beef drippings drip-pings or other sweet fat. Cottage Cheese Soup. Take a pint of milk, n tahlospoonful of butter, the same of Hour, cooked together; half a (easpoonrul of salt, and a dash of pepper with a half cupful of cheese. Prepare the sauce as usual and remove re-move from the heat to cool slightly before adding the cheese. To flavor with onion the juice may be added or the milk scalded with a slice of onion. Parsley, pimento or Worcestershire sauce will all give varl t.' of flavor. For those who do not enjoy tfie acid flavor of the cheese It may be neutral Ix.ed by adding a little soda; a foursh ; M a third of a teaspoonful will nsual- v be suliiclent. Buckwheat Muffins. Mix and sift together two cupfuls of buckwheat, half a .teaspoonful of salt, five tea-spoonfuls tea-spoonfuls of baking powder, add one egg beaten light, one cupful of milk and n tablespoonful of shortening. Mix and beat well. Bake in hot, well-greased well-greased iron mullin pans 25 minutes. Buckwheat Cookies. Cream together a half cupful of shortening and a cupful cup-ful of sugar, add two well-beaten eggs, cupfuls of buckwheat, mixed with one teaspoonful of baking powder, roll out and sprinkle with a little Bugar. Figs and nuts ground together In a food chopper, salted and moistened Willi cream, make good sandwich tilling. till-ing. Oat flour, when obtainable, makes most acceptable food. Try the fol-lo-.ving iniillius: Take two cupfuls of Oat Hour, live toaspoonl'uls of. baking' powder, one trnspounfiil of ini-lted fat. one and a third cupfuls of milk and a teaspoonl'ul of salt. Mi one-hall' the Hour wiib milk nni Mill ami le:'i witli an egg lealoi until tin; i.l' bull |