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Show i 1 know not where in all this wui Id I'd rtnj - Another lialf so pre'.ious or u d-ar. Or one whose love would hold so linn and kind Throughout the changing; fortunes of each year. In all my life I cannot hupe to pay That priceless debt of faithful !u:ilty; I ask no sweeter bondage than lo slay A debtor to her precious love for me. For it I'd yield the honor men couter; For it I'd give ail wealth and eminence: And all I have I humhiy oner h-r My deepest love and truest reverence. i 1 know none other I could so enshrine Within my heart, save her that mother mine. Miidred E. Little. SEASONABLE GOOD THINGS. ' rTO SERVE three attractive meal? daily Lor S'-ven days in the week, the house mother must plan ahead sev-eial sev-eial days to avoid monotony. The ; "recipes below are but su.tsiive of ; what one may prepare and have va- i riety : 1 i Chicken au Lait. To prepare this, take a five-pound five-pound fowl, one quart of milk, one j small onion, one tablespoouful of Hour. one egg, one stalk of celery, one-half ! a bay leaf, four tablespoonfuls of butter, but-ter, one teaspoonful of salt, one-half j a teaspoonftil of pepper and one-half cupful of cream. Put the milk, bay i leaf, celery and onion into the milk j and let it simmer for twenty minuies, then remove the seasoning vegetables. Add salt, pepper and two tablespoonfuls tablespoon-fuls of butter: let stand where it will keep hot. Prepare the fowl for roasting roast-ing and stuff it. Brush with buttei and dredge with flour, then place in a deep pan and brown well in a brisk oven. When nicely browned pour over the milk, cover the pan and cook slowly until the fowl is tender. Remove Re-move the fowl, strain the liquor and thicken with a tablespoouful of flour. Bent the egg, add it with the cream, very slowly, to the strained gravy. Pleat very carefully but do not boil. Serve the gravy with the fowl. Ginger Cookies. Take one-half cupful each of New Orleans molasses and maple sirup, two cupfuls of brown sugar, one cupful of shortening melted, one cupful' of sour milk,' one teaspoonftil each of ginger, cinnamon and cloves, three teaspoon-fuls teaspoon-fuls of soda and a little salt. Mix the soda with the flour and use just as little lit-tle as possible tQ handle. Make in a quick oven. If chilled before rolling they will need less flour, then baking in a hot oven makes them light and delicate. Jellied Philadelphia Relish. Take two cupfuls of chopped cabbage, cab-bage, one-half of a green pepper, one-fourth one-fourth of a cupful of brown sugar, one-half one-half teaspoonful of mustard seed, one-fourth one-fourth of a teaspoonful of celery seed, one-fourth of a cupful of vinegar, one tablespoouful of gelatin and one-fourth of cupful of cold water. Soften the gelatin in the cold water; set in hoi water, then add to the other ingredients. ingredi-ents. (. 1921. Western Newspaper Unloa.) |
