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Show the wm fcaCABINETia (&. 10, WctUrn Nentper Union ) There la no nge limit Many people do not learn how to llvo until they aro poet nrty. alftdatone, nt eighty, elx, wa brilliant Qoethe, at eighty, four, found life full ot Interest You are never old until you think you are. CARR0T8 IN VARIOUS WAYS. Carrots contain Irpn and other mineral min-eral matters especially good for tho MBBsc 2g blood, and bo-EWKfflJ bo-EWKfflJ -cnuso of this mln- The common way of serving them Is crenmed or cooked and Bervcd In a whlto sauco. Wo tiro of hnvlng nny food served In the snmo way tlmo nfter time, so tho following recipes mny bo suggcstlvo of different wnys of serving this wholcsorao vego-tablo: vego-tablo: Cream of Carrot Soup. Cook until tender n pint of diced carrots, drnln and mash; put through n rlcer. Scald n quart; of milk with n slice of onion and a pinch of nutmeg; remove tho onion nfter IB minutes, add tho carrot pulp, salt, sugar nnd n fow dashes of cayenne. Melt n tnblcspoonful of butter but-ter In a saucepan, add n tnblcspoonful ot flour nnd cook until smooth ; add by thinning with a llttlo of the milk to the hot soup. Cook until well blended, stirring occasionally. Servo hot with croutons. Browned Carrots. Toko uniform-sized uniform-sized carrots, scrapo and cut In halves. Parboil for IS minutes, then arrange around n roast of mutton nnd baste with tho fat to brown. Servo around tho roast when It Is served on the platter. Thcro are many meat sauces nnd soups which would lack In flavor If It wcro not for carrot, even In small quantities, which gives a most appetlx-Ing appetlx-Ing flavor. When evry soldier In the ranks fears that hie loss means the fall pf the cauie an army le retUUeu; when eaeb maion lays hie etone aa though the walla cannot aland except through his skill: when every woman bleeds at the wall ot grief ana the moan of hunger, convinced that her hand alone can ease and her loaf alone succor, then and only then shall ourtmastery endure. Herbert Kaufman. A CHAPTErt ON POTATOES. Ono of tho bpst practical substitutes for a sllco of bread Is a potato. Tho BJBB salts of a potato Add one-half cupful of milk to two cupfuls of mashed potato and bent until thoroughly blended. Add two lii'nton eggs, n teaspoonful of salt, nnd gradually ono cupful of grated cheese, lloko In a buttered baking dish In a slow oven. Shepherd's Pie. Put Anted fish In a baking dish. Add a sauco madb of n tnblcepoonful each of flour and fat, one-lmlf tenBpoonful of salt, a dash of pepper nnd a cupful of broth. Cover with two cupfuls of mashed potato, brush with cream or fat and brown In n lint oven. Potato O'Brien. SInko a sauco of ono tablespoonful each of fat and flour, one-half cupful of nklmmed (nllk, ono tenBpoonful of nolt and a dnuli of pepper. Mix two cupfuls of diced conked potato with ono green pepper cooked nnd chopped nnd one-half one-half cupful of grntcd cheese. Mix with the whlto sauco nnd put Into a linking dish and brown In a hot oven. Canned ' red pepper may he used In plnco of tho green when that cannot he obtained. Potato and Lima Bean Loaf. Take one and one-third cupfuls of limn henna cooked nnd put through a sieve; add two tablespnonfuls of fat, one-fourth one-fourth of n cupful of milk ono tea-rpnoufut tea-rpnoufut of nlt, one-third teaspoonful teaspoon-ful of wigp, two cupfuls of rlced potn-to. potn-to. Add to It one-fourth .f u cupful of milk, snlt and butter to season. Put tho first flvo Ingredients Into n buttered linking dish, cover with the potnto blended with the milk nnd sen-snulngs. sen-snulngs. Hnko In n quick oven. Serve with tomnto snuce. Potato Peanut Loaf. Take ono pint of mashed potnto, ono cupful of ground peanuts, or one-half cupful of peanut butter, two tcnspoonfuls of Fait, ono-hnlf teaspoonful of paprlkn, one-half cupful of milk, two tnblo-spoonfuls tnblo-spoonfuls of melted fnt nnd two well-beaten well-beaten eggs, llent tho entlro mixture togother and plnco In n greased baking dish; set In n second pnn contnlnlng hot water nnd bnke In n hot oven until un-til firm. Serve with tomato sauce. |
