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Show Lc3 TliF WSM fJKlTOIEN m . 1111, We-tern piawapapar Union.) Eome people nre always grumbling became row)-. havv thorna; let u b lad that thorn have roses. Now thnt women hnve the vote. For which they strove to gain. Some ilny the While llou-o may be wept Uy a presidential train. SEASONABLE GOOD THINGS. For tiiose who must live on a restricted re-stricted meat diet the vnrlous com-I com-I blnntlons of vege """ through a sieve. Take u pint Of cooked green peas, drain and while hot put through a puree sieve. Mix the crumbs with the pulp; there should be ubout three-quarters three-quarters of a cupful; udd -quarter of a cupful of wulnut meats chopped, nno egg slightly beaten, ono teaspoon-ful teaspoon-ful of sugar, and one-fourth of n cup of melted butter with three-fourths of a cup of milk. .Mix well and turn Into a well buttered pan a parallln paper lining will be good to use In the pnn. Hake forty minutes In a slow oven. Servo with tomuto sauce. Pecan Loaf. -Soak ono cupful of rlco over night In cold water, drain and add one cupful of pecan meats coarsely coarse-ly chopped, one cupful of crncker crumbs, one cupful of milk, one egg beaten, ono nnd one-half teaspoon-fuls teaspoon-fuls of salt nnd a few dashes of pepper. Turn Into a buttered bread pan and spread with softened butter. Dnkc one hour In a moderate oven. Servo un-molded un-molded garnished with chopped seasoned sea-soned carrots. Cook tho carrots In as little water as possible, dress with butter, a dash of cayenne minced parsley pars-ley and lemon Juice. Polish Batwnla. Peel ono dozen beets nfter cooking and place them In a Jar with one quart of warm wnter nnd one pint of good vinegar. Let stand several days. The day the soup Is tn be made, strain tho liquid from the beets, add ono quart of wnter and put It with two pounds of beef on to cook, nnll nnd skim. Cut up the boots, also two or three onions nnd ndd to the soup. Cook for three or four hours, tnkc out tho beef, cut In pieces about oue-hnlf Inch square, remove the fat from the soup and thicken with one pint of sour cream beaten with the yolks of four eggs. I prny not thnt men trembls at my power of place and lordly sway; I only prny for simple irraco to took my neighbor In the face full honestly hon-estly from dny to day. ECONOMICAL DISHES. A good way to servo n small amount of meat for a good sized fum- lly Is to cook the HNHH H the M vegetables; the JJfJV HI meat seasons the jaiti? vegetables, u n d jjJ-v less meat Is need- V7 cd to satisfy the When preparing lamb or mutton pic, It the meat seems scant add a few Ins to give flavor and nourishment, nud thus extend the dish. A dish nice for a busy day Is prepared pre-pared by slicing potatoes very thin, put Into a shallow granite bnklng dish, henson with salt and pepper and cover with pork steak or chops, then bake. The chops will season the potatoes and the dish may bo served at the tuble from the dish In which It was baked. Sunday NlQht Salad.Take one can of peas, drained and aired for an hour or two; ono upful of finely minced' celery, three-fourths of a cupful of' fresh peanuts, rolled until like coarse' crumbs, two small green onions,' minced, one-hnlf cupful of olives, tlnely minced, tfnd three hnrd-cookcd I eggs, reserving n few pldth to gar' uish thu top or (he mi I ml. Mix well with a good highly scusoihhI mayon-nnlso mayon-nnlso dressing and serve In u nest of lettuce Which lines n bowl that has bucn rubbed with u clove or carllc. Untcs added to a bn'c custard makes a dessert which in., children will enjoy, and provides n Mu-et which Is perfectly wholesome. (,j tnem to rice, tnploco, or any cn e( .j making un othcrwlso common tjfli un! usual. The following menu fi,r moderate breakfast of a normnl ii-,( W nITord n scopo for lodlvldun' Kicfercnco Stowed prunes win. (,pp0 8n'uce cooked cereal with civ m , su ' broiled whlteflsh, bn' ii potato, toast and coffeo, Orangi- or grapefruit shredded wheat biscuit lamb chop? creamed potatoes, muttms. nmrnialnde coffeo or cocoa, |