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Show UIIIIUMMlllMIMMMMMMIIMMa Hike Kitcken I Cabinet Copyright, HJJ, Western Ntwifpr Union. Take what God. gives, O heart of mine. And build your houae of happiness; Ferchanco some have been given more, Hut many have been glvon less. The treasure lying at your foot, WhoJo vnluo you but faintly guess; Another builder, looking on. Would barter heaven to possess. -B. Y. Williams. SAVORY ECONOMICAL MEAT DI8HE8 Thoso who possess an old-fashioned Scotch kcttlo may count themselves ,-- fortunate, for lHKsA thcro Is no utensil Bi- tA which cooks meat BeEfllctftdl tlon ns n tightly As4misSt covered Iron kct- nUJk& crvor. Meat "fcw cooked long and nt a Blowjieut, tightly covered to con-flno con-flno nil tho flavor nnd Juices, will taste so delicious and different that ono will think ho Is eating somo raro choice morsel. Oxtail Kettle Roast Tnko two or thrco oxtails, wash and parboil for flvo minutes, wlpo nnd roll in seasoned flour. Put one-half of 11 can of tomatoes to-matoes In tho iron, kettle, lay tho floured oxtail Joints In and cover tho top with finely chopped onion, turnip nnd enrrot Cover tightly nnd put In a slow oven nnd cook nbout four hours. Thicken tho rich Julco that Is left and servo with mashed potatoes. Lamb Haricot. Tuko threo pounds of tho breast of lamb or mutton, cut In squnrcs, wlpo nnd roll In seasoned flour. In tho bottom of the kettle put a pint of dried Lima beans which hnvo been soaked overnight On top of tho beans slice two small onions, then lay tho meat on top of all. Bake three hours. Veal Savory. Cut the meat from a vcnl soupbono In pieces twice tho size of tho finger. Tlace this meat on the bottom of n well-greased Iron kettle. Into one-half cupful of boiling water grato ono onion and one carrot Season Sea-son highly with pepper nnd salt nnd pour over tho meat On top of this placo a bay leaf. Lay tho bono over this, sprlnklo with flour and cover tightly. Set In a slow oven for thrco hours. When dono rcmavo tho bono out of which tho marrow has dripped over the meat. Servo with rice or mnsbed potatoes. Cut up a chicken as for frying, roll In flour nnd brown and then cook In an Iron kcttlo until well done, adding a very llttlo wnter frora'tlmo to time. Chicken cooked In this way Is tender and delicious. v "Sunset and evening star And one clear call for me, J Abd may there be no moantng at the bar When,! put out to sea." THINGS THAT HELP Clean point brushes which have become be-come stiff nnd dry by soaking them in hot vinegar. ITiS eWi II " shoes havo a worn t IPn P 80, or orc t0 tn,n Blip Mrtr-y II a piece of wrapping pa-QamA pa-QamA II Pr cut .to fit tho sole vyfjf p5 Into tho shoo. This will tLSLX Ry keep tho feet from burn-((l burn-((l Ing nnd blistering. rPrffili? A pnst0 wh,cn W'N m stick Is mndo by boiling togethor ono pint of flour, two tablo- spoonfuls of sugar and enough water to mix smoothly. Cook thrco minutes. A plcco of sandpaper In tho kitchen Is a great help. Wrap it around a fruit Jar and It can bo grasped and held much easier when opening It The belt of the sewing nmchlno may bo tightened by dropping on It n few drops of enstor oil. Itun tho mnchlno und tho belt will tighten. Millinery wlro covered with whlto Is n good substitute for a small curtain cur-tain rod. The looped end mny bo run In ns a bodkin nnd then slipped over a hook. Tho other end Is twisted nnd mndo tnut over tho other hook. Cnnc-sentcd chnirs which hnre begun be-gun to sag mny bo tightened by saturating sat-urating tho enna with boiling water In which a tnblcspoonful of washing sodn has been dissolved. Uso one qunrt of wnter. When Jelly becomes slrupy nnt fuses tn, Jelly because too much sugar has been added, add u llttlo elder vinegar. vine-gar. Patterns found In oilcloth make One models for patchwork quilts. When moths get Into enrpets: Use a damp cloth all around the edges. Ironing with a hot Iron. Tho steam will kill nil moths and eggs. If one carries a small necdlo book, thimble end thread with scissors In tho apron pocket many stitches may be taken In tlmo which will save much mending. vr 0 |