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Show THE m IjcabinetEj Cotjrtignc. ). wirn Nrwip.pr Union. They do in wrong who iay I come no more When ones I knock and fall to find you In, For tvtry day I stand outsld your door And bid you wak and rl to fight and win. Mulone. WAYS WITH SUET With a pound of nice sweet suet one may prepare several good dilie rr r rBWr 1 nmnl,K "'em nre: -BBjBjL Old . Fashioned fcc4Bj"" Hash. Itrowli " I Jr tT "1,e 'orge onion Hi U f Wl?" chopped In i Irl i. one-half cupful ffaBll VV If ' "u-'ti "'en add 2sJbwJ boiling wnler to BmHUfWS cover nnd six or eight iiiediuui-slzcd potutoes which liuve beet, dft-yd. stew the mixture for an hour, seasoning with wilt und pepper. Noodles. place three-quarters of n cupful of ground suet In a kettle, try out and when the bits nre brown re-movo re-movo them. Add three plats of water, salt and pepper and cook noodle la the kettle tightly covered tor fifteen mlinilr. Vegetable Soup. To ono capful ol suet add ono lurge onion silted nnd browned, nnd two quarts of soup broth prepared from beef bones, two lurge tomatoes or the equivalent In canned tomato, two carrots diced, a large tuljlespoonful of rice, n sprig of purslcy nnd a small turnip with a little enhhuge If desired. Season well and simmer nn hour. This Is a delicious deli-cious nnd nourishing soup which will take the plnce of a mnln dish. Stuffed Onions, Cook large, uul-form uul-form slxed onions Until nearly dona Scoop out .the center and fill with the onion chopped , and mixed with chopped suet, sage, bread crumbs nnd pepper nnd salt to season. Bake, busting with a little tried out suet until u good rich brown. Rlcs, With. Suet. Holl n cupful of Vice until tender ln.nlted water; barley bar-ley may" be used" In plncp of the rice If preferred; when conked reserve one quart of the water with the rice and udd one cupful of chopped suet. Season, Sea-son, with onion, snlt und pepper and cobk one-half hour. Every atom In tho unlven can act on every other atom, but only through the atom next It. If a man would act upon every other man, he can do beit by acting-, one at a time, upon those beilde him! Henry Drummond. GOOD DESSERTS FOR FOUR Often the recipe prepared will be nfllrtetit for five tn six ; the following BBaBBlBST ft Wl" le llClnrt".' HBBJPjM for mi frugal Wf WfAj housewife wishes VI 2V tF ,0 "verfeed or NS"' Jl ' waste good food. jBmmM one-half pound of ' ibites. put them on the i,uv. part of the stove with three cupfuls of water. When cooked down to the thickness of cornstarch pudding, mm uway to become cold. Servo witn whipped cream and sweetened sweet-ened with powdered sugar. Cracker Pudding. Take four soda crackers rolled line, add two cupfuls of milk, a quarter of a cupful of sugar, u pinch of Salt, two eggs beaten lightly. Mix well und add a Immlfiil f rulxlns or two or three prunes. Hake until the custard Is llrm. Cover tho top with the white of egg mixed with sugar one egg white may be reserved for this. Flavor with grated lemon rind. Drown hp meringue. Lemon Rice Pudding Wush and cook one-third of a cupful of rice In the following sirup: Put the grated rind nnd Juice nf a lemon with one-third one-third of a cupful each of sugar and wnter In n saucepan; when boiling udd the rice. Cook until soft, put the cooked rice with three cupfuls of milk nnd more sugar If needed Into u baking dish, adding a little ait Hake two hours, sllinvlnc It id'hnmn illfthtly at the last. Serve hot or cold Cornflake Macaroons. Take one cupful each of sugar, cornflakes, ground nuts nnd two tnhlesmonfuls of flour, a little salt and flavoring of vsnllla. Ileal until stiff hvo egg whites, add the sugar gradually, then the cornflakes, nuts and flour. Drop hy tenspooufuls on q baking sheet nnd hnke In a moderate oven until n delicate hrnwn. Crr.m Salad Drei.lng.-Tnke one cupful each of Mvret crenm, sugar nnd Unegnr. four eggs. n tensponnfm of snlt nnd the same of cornstarch n quarter of a tenspnonful of tmistnrd Mix the dry Ingredients, add n,e WP tieaten eggs, then the vlnrpar and Inst, ly the cream, stirring well after ench addition. Cook In a double hoPr un ill thick, stirring constantly. This will keep Indefinitely In n cool place. |