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Show THE M 'p'lKiTCI-ICNta BriCABINETtJ Tin man who wins is an avi-r:iK; man Not built on any peculiar ljin. Not blost with any I'pouliar hiok: Just ite;r'.y ami earuost and full of pluck. Things Worth Knowing. In hanging out clothes that are apt to be lost because small, pin them , m , with small pins to str(-)S k vf ' i of cloth before going out; L dr . then thry may be hung rWXttf quickly with no danger K''tVB'r "f l0SEI or tearll,S of deli-' deli-' i t ' ' tate embroidery. fHl I'v;'! When going upstairs ft ' 4 s-i place the whole foot on If ' I the stair and keep the f Y'M bo-dy erect; this manner of climbing stairs will not strain any muscle unduly. A harmless laxative and one that the children will ask for Is the following; follow-ing; Grind a pound each of dates, raisins and figs with a pound of softened soft-ened prunes and live cents worth of senna leaves. Mix well and knead Into a loaf, wrap in waxed paper and keep in a cool place. For. a child a piece the size of a pecan is sufficient; adults may take a larger piece. This will keep in a cold place for weeks, is entirely harmless and much less expensive ex-pensive than many drugs sold for the purpose. Hash Roll. Take two cupfuls of finely chopped meat, one cupful of seasoned sea-soned mashed potatoes, one-half cupful cup-ful of toasted bread or cracker crumbs, one large onion, chopped fine, one-half cupful of milk, a dash of pepper and two eggs; mix all the ingredients. Place in a pan whose bottom Is covered cov-ered with a greased paper. When brown roll out like a jelly roll. The paper will assist in this. Garnish with baked tomatoes, or if one prefers, stuffed peppers. Roast Ham With Cider Sauce. Soak the ham over night in cold water to cover. Place a kettle with a half cupful cup-ful each of sliced onions, carrots, two sprigs of parsley, four cloves, one-half a bay leaf; cover with cold water and bring slowly to the simmering point. Cook four hours, or until tender. After two hqurs, add a quart of cider. Allow the ham to cool in the liquor; skim, sprinkle with sugar and bread crumbs; put in a few dashes of paprika, stick in a few cloves and bake an hour. Cider Sauce. Melt three table-spoonfuls table-spoonfuls of butter, add four of flour and pour on, stirring, two cupfuls of the ham liquor; add a quarter of a cup of cidar, pepper and salt to taste. Serve hot with the ham. MENUS WITHOUT MEAT. To prepare meals for any length of time -without the use of meat takes the ingenuity of the house-JsJ, house-JsJ, J1 wife. Breakfast, such p5j4 as fruit of some sort, a fff cereal, soft-cooked eggs, Cl ) toast and coffee. This &!rA wil1 provide a good VSk meal, where even heavy vS. labor is performed be- . fore the noonday meal. When milk, cheese and eggs are included in-cluded in the diet the absence of meat is not felt. Usually the greatest digestive di-gestive troubles come from too much of the carbohydrates; that is. the starches and sugars which cause fermentation fer-mentation and intestinal indigestion. Indigestion in many cases is siui & lack of eating a proper amount of fouu and properly masticating it. Gladstone's Glad-stone's thirty mastications to the mouthful would mean health to many people if t?iey would follow the practice prac-tice faithfully. Our nitrogenous vegetables, such as peas, beans and lentils; nuts, such as the peanuts, are tissue-building foods and make a good substitute for meat. The following menus for dinners will be found very satisfactory: Pea soup with croutons, creamed celery on toast, mashed potatoes, radishes, rice damplings with cream, crackers, cheese and coffee. Salsify soup, macaroni, white sauce and cheese, stuffed potatoes, celery salad, stuffed dates. Clear tomato soup, cheese croquettes, cro-quettes, baked potatoes, celery, baked apples with cream. Tomato soup, whole wheat bread sticks, baked beans, cold slaw, cream puffs, coffee. Cream of spinach soup, croutons, radishes, mushrooms on toast, cabbage with rice and cream sauce, baked potatoes, po-tatoes, tomatoes with mayonnaise, apple ap-ple pie and cheese. For luncheon cream of tomato soup, bread sticks, cheese souffle, celery, cel-ery, apple dumplings with cream. Bean soup, mashed brown potatoes, spinach with eggs, brown bread and fruit. Corn soup, rice croquettes with cheese sauce, beet-top greens, cheese wafers and coffee or cocoa. |