Show he kitchen cab cabinet inet CK cc au 1327 7 western newspaper union the harpy happy life may be poor in externals exter etter nala nals it may have baye many re arnd many privations but it it en shrines the he pure in heart the power of 0 loving serving servine and sacrificing it Is beautiful in im contrast to the worldly life ot of pleasure that finds no peace or rest in the soul itself only puerile activity like that of a cloud clou dof of insects th that at will die and leave no trace ot of the great interest of the world WAYS WITH TAPIOCA tapioca Is not halt half well enough appreciated precia ted as a dessert it Is especially inviting when combined with fruit of 0 various kinds apple tapioca take one halt half cupful of 0 the minute tapioca one halt half teaspoonful of salt and a cupful of sugar with three cupfuls of boiling water cook until the tapioca Is transparent then pour it into a well greased baking dish and cover the top with peeled and quartered apples bake until the apples are done serve hot or cold with sugar and cream peach tapioca use a halt half dozen or more of fresh ripe peaches or canned ones sprinkle with sugar to sweeten then stand one hour to one cupful ot of tapioca add three cupfuls of boiling water one half cupful of sugar and one halt half teaspoonful of salt cook until the tapioca is transparent the peach juice from the can may be used in the cooking line a mold with the peaches fill with the tapioca and bake thirty minutes serve with cream tapioca rabbit cut line fine one cupful of rich cheese add it to a pint of milk one halt half teaspoonful of salt rf teaspoonful of mustard dash of red pepper and two tablespoonfuls of minute tapioca cook until thick in a double boiler and just before serving add a well beaten egg serve on toast or crackers tapioca custard soak two thirds of a cupful of tapioca one hour in cold water drain and add four cupfuls of scalded milk and cook in a double boiler for halt half an hour beat three eggs slightly add one halt half cupful of sugar one teaspoonful teaspoon tul of salt and pour on gradually the hot mixture turn into a buttered baking dish add a tablespoonful tablespoon tul of butter and bake thirty minutes in a slow oven maple tapioca if the maple or sugar Is at hand that Is best otherwise one fourth cupful of brown sugar with one half teaspoonful teaspoon tul of maple flavoring add one half teaspoonful of salt and pour on gradually the following three cupfuls of boiling water to which one half cupful of tapioca has been added cook in a double boiler after the first ten tell minutes and serve cold with sugar and cream time it Is surprising how quickly the fruit closet shelves are filled by adding a jar or two wa 7 a few glasses of jelly or preserves J and conserve as the fruit Is to in season I 1 1 everyone I 1 likes a tender luscious slice of watermelon pickle and it should be prepared for the winter months watermelon pickles reel peel the rind and cut into neat slices cover with salt water and let stand o over oer er night in water to cover in the morning drain and cover with clear water let cook until the rind Is tender so that it pierces easily with a toothpick drain again and make a using brown sugar a little vinegar and a bag of spices when nhen boiling hot drop in the watermelon and cook until clear place the rind in jars and boll down the until quite thick then pour boiling hot over the pickles and seal many prefer the ripe cucumber for sweet pickles treat them in the same way piccalilli Pic calill take two gallons of green tomatoes chopped fine eight large onions also chopped three quarts of vinegar six tablespoonfuls of mustard seed one tablespoonful each of cloves allspice mace celery seed and two pounds of granulated sugar let the tomatoes and onions stand over night sprinkled with salt drain in the morning mix mis with the spices and cook until tender olive oil pickles take one hundred small cucumbers sliced thin leaving the peeling on them also take throe three pints of small onions also sliced thin three ounces ot of mustard seed one ounce of celery seed one ounce of white popper pepper and two scant cupfuls of olive oil add one and two thirds cupfuls of salt to the hie cucumbers and let stand three hours let the sliced onions stand in cold water three hours drain well and mix the onions oil and cucumbers bilth the spices put into jars and fill the jars with good vinegar nega r keep in a cold place good in ten days mint vinegar rut put into a quart jar enough fresh mint carefully washed to fill it loosely fill up with vinegar and let stand well covered three weeks train strain bottle and cork such vinegar negar will keep for years tarr tarragon a chervil or any other herb may be used to la the same manner xu lct wco |