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Show life IrU II VniSfeili Noble deeds are held in honor; But the wide world sadly needs ( Hearts of patience to unravel The worth of common deeds. SALAD DRESSINGS AND GARNISHES. GAR-NISHES. For the unfortunate mortal who will not like olive oil It will be necessary neces-sary to serve fSmS some othr salad Plf0i dressing. A tasty jg0rMgg by using sliced maf2 pineapple ; cover M VJ witn sour cream, k I Vttsj a pinch of salt, $2Zb& f ard ' S and a few finely minced meats of mixed nuts. Sour Cream Dressing. Cook to gether two tablespoonfuls of butter' and two of flour; when smooth add a cupful of sweet cream. Let it boil, stirring all the while ; remove in five minutes and add half a cupful of sour cream, the juice of half a lemon, salt and sugar to taste. When perfectly cold, pour over sliced apples and bananas ba-nanas and set on ice before serving. Mayonnaise Dressing. Mix together half a teaspoonful each of powdered sugar and salt, a dash of cayenne, a tablespoonful each of vinegar and, lemon lem-on juice and the yolk of an egg. Beat until smooth and thick, then Add a little olive oil until a cupful has been used. If the dressing seems too thick beat In a teaspoonful or two of cold water. When ready to serve use a little whipped cream to soften and enrich en-rich the dressing. Mayonnaise Tertare. Add chopped pickles, capers, or olives to a mayonnaise mayon-naise dressing. Use one-quarter of a cupful of the chopped mixture to a cupful of the dressing. Mayonnaise may be colored with the coral of lobster lob-ster or with spinach green. Spinach or parslej pounded and the juice used gives a very wholesome color. Garnishes. Edible garnishes are the only ones to be recommended. The custom of tying up food with ribbon is not to be encouraged. A wedding cake might be an exception ; but millinery milli-nery is not in place on a dining table. Fruit skins, such as -bananas, oranges, or-anges, lemons and apple cups, make desirable receptacles for salads. A variety of colors are to be avoided in garnishing. The world is not a playground, It Is a schoolroom. Life is not a holiday, but an education. Henry Drummond. TRY THESE. The warm weather will soon be with us. Let us try this year to grow in our back-yard gardens k a few new vegetables; T&ttrtt new to us" Tne P'easure of watching them grow ana showing them to our lH fczjizii friends will amply repay V mtm us 0T tIle 'ime and ex" W7 pense. Every housewife in -ina should have a small herb bed where she can grow her own ! herbs and know that they are fresh. One can grow a large variety in a spot two yards square. Frozen Figs With Cheese. Mash two good-sized cream cheeses and beat with half a cupful of whipped cream, sweeten to taste and bury in ice and salt. When ready to serve, cut in slices, then in rounds with a small biscuit bis-cuit cutter. Make a small depression in the center and fill with a preserved fig, stem end up. Eggless Prune Cake. Take two tablespoonfuls of butter, one cupful of brown sugar, one cupful of sour milk, one teaspoonful of soda, one-half teaspoonful tea-spoonful of cinnamon, one-fourth teaspoonful tea-spoonful of cloves and one cupful of chopped prunes. Sift two eupfuls of flour with two teaspoonfuls of baking powder; stir and mix all together; beat well and bake In a loaf. Cover with boiled frosting. Date Cake. Cream one cupful of sweet fut, add one and one-half eupfuls eup-fuls of sugar, two eggs, one cupful of sour milk, one cupful of seeded and chopped dates, mixed with one-fourth of a 'cupful of flour, two eupfuls of flour sifted with half a teaspoonful teaspoon-ful of soda and the same of salt; add one teaspoonful of vfinilla and bi.'at all together. Bake In a sheet and cover with boiled frosting with chopped dates. Cream Prune Pie. Put a cupful of stoned and stewed prunes through a sieve, ndd a cupful of rich milk, one egg, a tablespoonful of flour, a third of a cupful of sugar. Mix and pour Into a lined pie plate. Cover with a meringue merin-gue when baked. If you don't know say so. It's a sign of strength to acknowledge your weakness. You may have brains, but can you prove it? FOOD FOR THE CONVALESCENT. Food for the Invalid is of vital Importance, Im-portance, as often the restoration of yiwinniii.j the health depends en-f en-f tirely upon the food tak- I i ' i$ en t0 repair waste tissue, t The physician's orders in CvAM'f'j regard to food should he FY , j carefully followed, as the till I'J nature of the disease from wn,cn the patient is recovering modifies the feeding greatly. In cases of extreme nausea, when milk In any other forra can neither be kept In the stomach nor digested, the partly digested drink, koumiss, is .a most valuable food to know how to prepare. Its sparkling effervescence makes it especially appetizing and grateful to a starving patient. Koumiss. Dissolve half a yeast cake in a half-cupful of warm water not hot, or the yeast plant will be killed. Mix with it one quart of fresh milk or if the animal heat is gone, warm it to lukewarm temperature ; add a tablespoonful ta-blespoonful of sugar. Stir until well mixed with the yeast and the sugar is completely dissolved. Put into bot-. bot-. ties, tie down the corks, unless using patent bottles with cork fasteners, and let stand in a warm place for twelve hours, for the yeast to grow. Put the bottles upside down ; they are not so apt to throw out the corks. After twelve hours place the bottles on ice, and they will be ready to use after a day or two. Use care when opening the bottles to put the neck into the glass, or much of the milk will be wasted by its effervescence. A little practice will enable one to handle the milk with no waste. Quick Beef Tea. Broil a slice of thick steak for e minute on each side in a broiler or very hot frying pan. -v.. Score it with a sharp. knife at right angles, find press with a fork or in a fruit press to squeeze out the juice. Season with a bit of salt and serve at once. The meat from young animals, such as veal, should not be given to invalids. inva-lids. Young chicken may be served 98 broth or creamed, and in various ways. Chicken custard Is especially good. Use half a cupful of chicken broth, well seasoned, add an egg, and cook in hot water in two small cups. When the egg is just beginning to set remove from the oven and from the hot water-Great water-Great wide, beautiful, wonderful world, With the wonderful water about you curled, And the wonderful grass upon your breast-World breast-World you are beautifully dressed! The wonderful air is over me. And the wonderful wind is shaking the tree, It walks on the water and whirls the mills, A.nd talks to itself on the tops of the hills. SEASONABLE DISHES. For the thrifty housewife who has canned chard, spinach, or beet tops ' mw, i njj the following : ' vSf ife 7l wholesome dish S&Ji Take a small can V OvOft J of 8reens f an' iiJij'Oui) Preferre(l kind- or FISFa' mry strinS beans and , .fejT asparagus are good " ' 'njS served in this way. Make a thick wWu'te sauce, using three Sespoonfuls 'eacu of flour and but- cooked to gether, 'hen add a cupful cup-ful of milk, salt and peK"er to taste ; four cutifuls of boiled rice, one Hn ol choroed spinach, two eupfuls ? o'f white sac, and one red pepper , chopp'-d fine. Form into a long loaf ,' p.nd hake twenty to thirty minutes, v''.', Vegetable Chowder. This mixed T, .getahle chowder makes a nice sub- ,,,1 Vtif'l (lls'1' Cuf four Ptatoes nml l'f ' i ,-c carrots . in- small pieces, add .J''X:ri": wafr to cover and cook until L mii' Jiirown one chopped onion in A u,,u'l!,W'Oonfuls of fat and cook V s ive minutes. Add this and one ' ' of tomatoes to the undralned . 'etables. Heat to the boiling point f'ni add two eupfuls of skimmed milk, l.lcken with three tablespoonfuls of fflnur, season with two teaspoonfuls of CVnlt and ceh'ry, f;reen pepper or purs-( l y for flavor. J Parsnip Fritters. Mash and season X' yii cooked parsnips, enough to make C '"'"ipfuls, then sift together two C L Is of flour, one teaspoonful of ',''""ya,j two teaspoonfuls of baking """:d-r. Mix with two well beaten f "MA'S and two eupfuls. of milk. Add Vlie parsnips, mix thoroughly and drop P0ty spoonfuls Inlo hot fat. This recipe i iKiy be divided if the quantity is too Pea Soup. Scald one pint of milk, fidding a huir-teu.spoonriil each of salt mid sugar. Melt live ' tablespoor fills nf butter and add the same amount nf flour, cook and add the milk; when (l.b-k add a emi of pens which have b en mixed with n quart of hodix? water and mushed to a pulp. Cook In a double boiler fifteen minutes. |