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Show mom CAMP Copyright. 1922, Western Newspaper union. A soothing stream of sweet content Ran through my plains of thought all day, Caressing, blessing as it went, The banks of deeds upon its way. I sought at night to trace its source, Following back its beck and nod, Diverting, skirting all its course, To find at last, it came from God. Harriet H. D'Autremont WHAT TO EAT A particularly good sandwich for the children's luncheon is prepared as onowj with cream cheese after spreading with butter, then add the cress. This will make a more nourishing sand-!: sand-!: wlch. Roasted Turnips. Small peeled turnips parboiled until half cooked are drained and then placed in the i roasting pan with the roast of mut-I mut-I ton. Baste with the roast and serve around the roast on the platter. Mutton stewed with turnips is a good dish. Beat one and' one-half tnhlespoonfuls of butter and when bubbling hot add eight diced turnips, season with salt and cayenne and let cook a few- minutes, then add one and a quarter cupfuls of weak stock and boil gently until the turnips are tender, ten-der, then the mutton and turnips are put together when the meat is nearly cooked. Add a tablespoonful of flour browned in a little butter, boiling five minutes. Cracked Wheat Bread. Boil one cupful of cracked wheat In three cup- fuls of boiling water for one hour, j then add when cool one-half cupful of molasses, two teaspoonfuls of salt, a yeast cake dissolved in one-half cup- ful of tepid water, two tahlespoonfuls of butter and sufficient flour to make a dough to knend. Knead until well mixed, divide into two loaves and place In buttered pans. Let rise again and bake for forty to fifty minutes min-utes in a moderate oven. Another good bread is made by mixing a cupful cup-ful of cooked cracked wheat with a cupful of cornmeal, two teaspoonfuls of baking powder, a tea spoonful of! salt, a tablespoonful of butter, two1 beaten yolks and one and one-half cupfuls of milk. Fold In the beaten whites and hake in a baking dish. Serve from the dish. ... yjr Ti Til i i. r i mm , 1 |