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Show 11 "e KITCHEN CABINET Copyrllbl. 111. WtiUrn NipPr Onln. Nor knowst thou what argument Thy llf to thy neighbor's creed hatn lent. All are needed by each one. Nothing If fair or good alone, IU W. Emerson. DRAN F00D8 Uron Is a good brush 'or ths alimentary canal and muy be used In Its uncooked form 2MHJH with uny cooked HHjOs&S brenkfast food. iJ -Hj blcspoonfuls o f HaaaBsH tlio brim will not H H bo noticed Ir any l! j) cooked or dry - breukfust food. For bran mush, sift gradually one nnd one-hnlf pints of fresh bran Into one pint of rapidly boiling iwutcr, add one-half teaspoonful of salt nnd two-thirds two-thirds of a cupful of stewed prunes, chopped, or dates or Jigs also chopped. Urun biscuits are prepared llko. ordinary or-dinary biscuit, uddlng one-third of bran In the usual measure of flour. Bran Crackers. I'repuro a bran mush, let It cool, then work Into It ns much bran ns posslblo for rolling out ono Inch thick. Uako well tn a moderate moder-ate oven. Bran Cookies. Cream three-quarters of u cupful of shortening with one nnd one-half cupfuls of sugar, add two eggs, one teaspoonful each of salt, nutmeg and vnnllln extract and one-third one-third of n cupful of sweet milk. Into this stir one pint of flour, one ten-spoonful ten-spoonful of buklng powder nnd add enough bran to make a soft dough. Iloll out thick und bake In a moderate oven. For spice cookies U3o brown sugar, flavor with nutmeg nnd sprinkle the tops with sugar und nutmeg or cinnamon. I'ut a raisin tn the center of each cooky. Bran Fruit Crackers. Wash and dry ono cupful of currnntsi Tuke two-thirds two-thirds of a cupful of sweet cream, add one-half teaspoonful of snlt, und sufficient suf-ficient brnn nnd whlto flour mixed In equal measure to mako n stlif dough. Dlvldo Into two parts. Iloll out one-eighth one-eighth of an Inch thick, sprinkle with currants over half of the dough, lay the other on top nnd roll oit again, pressing firmly. Cut out, prick well and bnke In n moderate oven. Between the printed words which are so wlae And match so easily across the page. Sometimes quite suddenly 1 catch the looks Of him, who wrote, tolling In lowly gulie To keep his pen, undulled by woe or age And then I think, "What precious things are books." -Hilda Morris. USEFUL DI8C0VERIE8 To keep the bread sponge warm over night ; put Into the tireless cooker with n wurm Mono at the hot- Stom or a hot water hot-tie hot-tie filled with hot water. If neither of these Is at bund rover two patent Hiitlrons well heated with a tin cover, set thn bread pun on this ntul When cooklnn n pot1 .mst which seems tough, add a table-spoonful table-spoonful of vinegar and steam with the cover on tightly, Cook In an Iron kettle adding a ery little water from time to time und the most ohstlnoio ronRt will become tender. Cook till potato purlngs with any leftover fats like mutton on the hot-torn hot-torn of the frying kettle and serve to your chickens. Dried potato peel. Ings will hum ami clean out the ddm ney at the Mime time. t i . t. ... . mm;.- iiiu mivor or the apple nlo hy adding i- dash of lemon jU,.e and a ilttlo grated rind, or the same of iiningr. I'ostnl scales win ,0 fmm,, sefnl in weighing muny small qiumtltie of food In the kitchen. They take tip lit-tie lit-tie room mid are very convenient. The best way tn tM,ok egu-s Is to plnc'e them, one esg to a pint of holiK Wn-ler. Wn-ler. Ill a basin, cover rloselv and set M.ere they will keep Wllrn;, hl no ok. in nne-linir hour the egg win if hus treated, be well rooked to the ren-or ren-or tender and illaeotlhle. A Good Breakfast Dieh.-lin stale .rend In cold water and pllre In t e hipping pun tn become hot and sllimt y n-lsp. Heat canned tomatoes , ' inning with pepper and suit ,! ,., . ng butter in enrich. Hm.r ,,, , ' irend iiii.I pour over the hot jomMi0H, Cinnamon Rolta nil nut ihe ,m,,' tntll one-hnlf Inch thick, spn.n.i Cen rously with butter and i.rii,wB 'hlckly u, Pnuinon n,.d b-o'S .mgiiMiilxed with i. few choppL mt t |