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Show Hi H I J H I jf g J By HELEN LOUISE JOHNSON tOr ' " II IjOne Dollar Dinner il for Four Persons II ISO' ; g g ; 'Likewise a Sixty-Cent Dinner Luncheon for the Dog ,. DaTs Recipes of Some of the Dishes I iR .: Dollar Dinner. The souffle should be served at onco ply t . . . i-iio prevent its falling. KM - Ulear tomato soup llVs y Crackers 01 Pistachio Farfait. , i Steak en cusserole -10 P Lettuce salad 14 Put three-quarters of a cupful of iif 'I Bread 01 granulated sugar and one-hulf cupful 5?f4 Butter 09 JS i Rice pudding 14 f l Coffee 05 M , 51 00 Sif Sixty-Cont Dinner. iss'Ff. Split pea soup OS ! EU Baked cod 1S& , Ka Lemon used for garnishing .02Vi L Baked potato 02 t, 'i Hot slaw 0V m r Biscuit 04 ffl, Butter OS a5j ' Baked apples 07V4 gfi Coffee 04 M 5 .59 m M l , H0T WEATHER LUNCHEONS. I '. Yellow and White. H ; Jonquils used for decoration. H Salplcon of fruit In grapefruit shclls. jjjj '. Cream of corn -j i Breadstlcks. i Cheese souffle v5 '' Finger rolls & ' fiozen orange pudding Small cakes I , Coffee. W Green and White. S Allies of tho valley used for decoration. Sjjt Clam bouillon "BJ L Asparagus tips In cream sauco on - toost J? ' Baked shad roe Cucumbers iJJ i Potato roses tri ; Lettuce and green pepper salad with ' ; cheese balls , (J Pistachio parfalt klt ' Coffee. I Pink and White. Tulips used for decoration. Oyster cocktails Lobster served In ramekins Mushroom omelet Creamed potatoes Asparagus salad i Rose mousso Coffee. Pink and White. Sweet peas used for decoration. Strawberries Bouillon jja j. Eggs a la Benedictine 52 . : Cucumber farcl Sauce Hollandalsc is ' ' Tomato con Queso 2s i (See recipe given In a previous rtfj I Woman's Page of this paper.) ; Biscuit tortonl I Coffee. W RECIPES ; Ujj: Choeso Souffle. fcjj.1 O ELECT fresh, sot American cheese, Si cut ,n verJ' small pieces, and I measure a cupful. Put over hot water and heat sufllclently to have the chees begin to melt Add ono cupful cup-ful of heated cream, take from the fire and stir until the cheese is fairly well melted and the mixture smooth. Cover one cupful of soft bread crumbs with ono cupful of milk and let stand for half an hour. Add the beaten yolks of two eggs and add this to the cream and cheese. Season to tacte with salt and papilka. Butter tho ramekin dishes, see that the oven is in condition condi-tion to bake quickly, then carefully fold into the souffle the whites of the two eggs beaten to a stiff, dry froth. Fill the ramekins and bake for fifteen minutes in a moderaU-ly quick oven. ot cold water in a saucepan over the fire. Stir until the water begins to boll, as by thut time the sugar should be dissolved Then let boll without stirring until the syiup spins a delicate deli-cate thread Beat the whites of thice eggs to a stiff, dry froth and add the I syrup slowly to these, beating steadily , until the mixture has cooled Mix with one and one-half cupfuls of cream whipped very stiff and flavor with one-quarter cupful of orange juice, one-half teaspoonful of vanilla and one-half teaspoonful of almond extract Add one-quarter cupful of pistachio nuts chopped line Turn the parfalt Into a mold, cover carefully and pack in Ice and salt Let stand for at least two hours (a longer time will freeze It better), and serve In parfalt glasses, sprinkling chopped pistachio nuts over the top of the parfalt Oyster Cocktails. For each dozen small oysters take one tablcspoonful of horseradish, a fow drops of tabasco sauce, one tablcspoonful tablc-spoonful of lemon juice, one teaspoonful teaspoon-ful of Worcestershire sauce, two table-spoonfuls table-spoonfuls of tomato catsup and one saltspoonful of salt. Mix well and keep on ice until ready to serve. Diain the oysters free from all liquor and mix with the copktail sauce just before serving. Uso eight ojsters for each cocktail glass, unless the oysters aro very small, when more may have to be used in order to fill the glass properly prop-erly Eight, however, is enough to serve. Cucumber Farci. Peel the cucumbers and cut in halves, lengthwise- Scoop out the insldcs with a spoon. For each medium-sized cucumber cu-cumber take one cupful of finely chopped mushrooms and one-fourth cupful of cream. Add two tablespoon-fuls tablespoon-fuls of chopped parsley, one-half teaspoonful tea-spoonful each of salt and paprika and a few drops of onion Juice. Mix well; moisten with chicken stock or mushroom mush-room liquor, to which has been added a very little lemon Juice, and fill tho cucuirbcrs Place them In a baking pan and bake for thirty minutes, basting bast-ing occasionally with stock or mushroom mush-room liquor to which molted butter has been added Tho farcl should brown, and if It docs not do so by the time cucumbers aro baked, cover with browned bread crumbs. Serve" with sauce hollandalsc. Sauce Hollandaisc. Measure one-half cupful of butter put In a bowl and beat to a cream Add the yolks of four eggs, one at a time, beating steadily until the mixture is thick and creamy Add the juice of half a lemon, one-half tqaspoonful of salt and papi Ilea. Put over hot water and add slowly one cupful of hot water. Stir steadily until the sauce is of the consistency of thick cream. Remove Re-move from tho fire and continue stirring stir-ring for a few moments before serving. Eggs a a Benedictine. Cut very delicate slices of cooked ham to a size to lit a toaster muffin. Lay a piece on each salf muffin, keop hot in a moderato oen while the eggs arc poached. Put a poached egg on each piece of muffin and ham -and serve hot. utensil required Is a crock or large baking bak-ing bowl in which to place the meat during dur-ing theproccss. Often In the larger cities the marketmen will haA'e "runs" on meats at seveial cents lower than other days. The housekeeper imay take advantage ad-vantage of this opportunity to secure a piece from which she can take a slice for broiling, a little for hash or Hum-burger Hum-burger steak and thcn( corn the remainder re-mainder thereby securing several meals from a good piece of meat for small cost. The rump 1(5 usually sold for corning, as It contains more solid meat than the thin Hank or clod pieces, which are stringy and ljavc excess of fat. The round, or buttqek, makes the most economical corned pieces, as only one smnll bone will be included, the rest being solid meat. Veal and mutton mut-ton are also very excellent -when corned Beef's tongue and frcslj ham are ex-l ex-l ccedlngly good when corned, and some 1 farmers notd for their 'smoked hams i always corn them befoie putting them in the smoke-house A pickle for corning meat In small quantities Is made of four pounds of I JPWli&illi 'J tea Sgr- $$ rmffy) fflftiC 'r '.-' ' .w , :-r?.xA A. Souffle in Ramekins. B. A Sixty-Cent Dinner for Four. D. Pistachio Parfnit Served in the C. A Dollar Dinner Ready to Serve New Farfait Glasses. CURING MEATS T1S mothod of keeping meats dur-'ing dur-'ing the year round Is known to the majority of farmers' wives, but Is a mystery to the aeragc city and village housekeeper. With a reliable pickle at hand, a good sized piece of meat may be bought advan-tagueously advan-tagueously and corned, after cutting off a portion to be used for boiling, roasting or serving In other ways In I Its fresh stute. j Home-corned meat s always preferred I to that purchased already cured, very i little labor la necessary and the only coarse salt, six quarts of water, two pounds of brown sugar, half a pound of saltpetre and two 'ounces of ground allspice Stir until tho salt and sugar are dissolved, then boll and skim, letting let-ting tho mixture become cold before pouring it over the meat Turn the meat in the plcklo overy other day for a week, which will give It a good color and flavor Duiing the summer this pickle may be boiled over, with the addition of a cupful each of salt and sugar and a quart of water, when it will keep sweet. A plate or clean flat stone must bo used to keep the meat beneatn the pickle. A large beef's tongue will have to bo kept In the pickle for fourteen days beforo It is considered ready to cook To prerare it for the tablo drain tho tongue free from the brine, then soak in cold water over night Next morning morn-ing placo the tongue in enough cold wnter to cover it and set tho kettlo over the flro to come slowly to the boiling point; then drain off tnls water and cover the tongue with more cold water, boiling slowly tor three or four hours, according to the size When tho tongue is tender, drain It from the liquor and remove the skin while It is hot. The tongue may be rerved hot with a tomato, horseradish or mustard sauce, or It may bo cut into thin slices and served cold An Illustration ,shows how ornamental orna-mental a dish boiled tongue may be made by arranging It on a hot-platter, and then piping hot mashed potato about It. If the piping tubes are unfamiliar un-familiar to the housekeeper, the potato may be arranged In any other dainty way desired. For one tongue or four pounds of meat half the quantity of pickle will be sufficient. Preparing Tripe. v When the tripe Is fresh, make a medium bilne of salt and water, and lay it In this for three days, changing tho brine every day At the end of this time remove the trip6. cut it into strips and lay In buttermilk for a few hours to whiten; then rinse in clean water and boll slowly until It is ten-dor, ten-dor, when It is ready to cook or to put into a vinegar pickle Fresh tripe may be broiled or stowed and the plokled variety is also liked olther of theso ways by many people A delicious plcklo made from tripe L prepared as follows Cut tho boiled fresh tripe Into large square pieces Sew these pieces Into ' pockets," using white twine and sowing on the smooth side of tho strips; then carefully turn each pocket rough side out. and fill with pieces of beef, veal and fresh pork that have' been put through the meat-grinder, using the coarse wheel, as thp meat docs not want to be as fine for hash Add a quarter as much pork fat as the whole amount of lean meat, then season highly with salt, pepper, splcos. and mustard and celery seeds. Cook slowly until thoioughly heated through. Add to 'elder vinegar one large bay leaf, ono tablespoonful each of allspice and peppercorns, and salt to suit, and bring to the boiling point. Pour the hot mixture over 'ho trlpo and set away for two weeks beforo be-foro using. When serving, clip the twine at each side, and draw it out carefully; then slice the meat hnlf an inch thick. These rolllchles may be corned Instead In-stead of placed in vinegar; then soaked in cold water over night beforo using. They should then ho placed in cold water and boiled for twenty minutes or more, according to tho size- "With a red pepper or horseradish sauco thoy make a delicious addition to the dinner. In the larger villages and cities the tripe may be secured both pickled or in Its fresh state ready for cooking. Headcheese. This derives its name from tho fact that it is usually made from the head of pork, as the farmer has little other use for thl3 portion of the porker. But usually, too, such cheese is composed of chunks of fat and gristle that aro disliked by -many people. Athough pork Is high-priced, it will be more economical to purchase a fresh shoulder shoul-der and four fresh pigs' hocks (the upper part of tho leg), and to leservc part of the shoulder for boiling or baking. Wash the hocks In cold water and wipe off the shoulder with a damp cloth, then cut into chunks and cook slowly, In Just enough water to cover, until the meat falls from the bones of the hocks, when the shoulder pieces will also be done. Chop the meat into small pieces, rejecting the rind; season to suit wiln salt, pepper and sifted sa'ge, pour the broth Jn tho kettlo over tho meat and turn into a tin; placo oiled paper over the top, set a clean stono or dish on this and then weight down with an iron Set in a cold place for twelve hours, but do not allow al-low It to freeze. When hard, remove re-move the fat from the top (which may bo used for frying potatoes, onions or cabbage), and cut tho cheese into slices. The lower part of the legs and feet may be used, If it is preferred to pickle the hocks Dried Beef. Select round of beef and divide Into two parts through the middle, rejecting tho bbne. For twelve pounds of meat allow half a pound of fine salt, a quarter quar-ter ounce of pulverized saltpetre, and half a pound of brown sugar. Rub this mixture Into tho meat every morning morn-ing until It Is used up, placing the meat at the end of this time in the smoke-house for two weeks to be slightly smoked. An excess of smoke will ruin the taBte. The Scotch method Is liked better by many. Use two pounds of salt, one ounce of pulverized cloves and two ounces of pulverized pepper Rub this mixture into the meat every day for six days; then hang the meat up to dry instead of smoking. smok-ing. Pickled Pigs Feet. Cut off the ' hoofs and plungo into scalding water for an lnatant to remove re-move any bristles; thon clean and scrape thoroughly Mako a brlno of one gallon of water, two pounds coarpc salt, four ounces saltpetro, three-fourths three-fourths pound brown sugar; boll together; to-gether; skim and pour hot over the feet. Leae for a week; thon removo the feet and boll until tender in clear j I! water; drain and place in cold vine- if H gar seasoned with bay leaves, salt and M spices. Leave for a week, when they m M may be eaten cold or broiled and served 1 1 hot. ft'H Veal Sausage. fP-.l Put through the meat-chopper ono JElllH pound of lean pork, two pounds of j!lltiH Jean veal, one-half pound fat pork; Uflofl then add pulverized sage, black pepper UsIH and salt to suit, Mix well together illHH and pack Into a pan, pour melted beef; ftllfl suet over the top and set in a cold I'fwH place until wanted to uso, then re- ) InsH move tho suet lrom the top and cut c nlil the sausage into slices of form Into Vlfll cakes and fry. liffM Bologna Sausages. ifll To every four pounds of lean beef III allow three pounds of lean pork, two IB pounds of fat bacon and half a pound Fjnft of beef suet. Cook the lean meat slow- ImIJ ly for half an hour; then cut each Hit kind separately by putting through H tho chopper. Chop the bacon and pork tfB and then add all together, mixlnir In tU black pepper, thyme and pulverized IB mace. Fill clean ox-skins, cut about R twelve Inches long, then fasten tho IjK ends closely with stout twine and lay K the sausages in the brine given for Kfi corning, in ten days they will be ready IjjH for smoking. Keep them in a cool HI place until used. HH Not every one has a smoke-house jl and this method will be found a good tUH substitute. Drive nails around the top fU edge of a tight barrel. Fill an iron fSlfl pan or a pall half full of ashes, and HH build a fire on top of these. Hang tho IH meat by a stout twine on the nails, f rH placo a board over the top of the bar- Ijtl rcl and cover tightly with an old fvA blanket to confine the smoke. This Iwfl method has been tried In the back UH yard of a city residence and found' HH practical for smoking two hams, two H pieces of meat and bologna sausage, 'H by people who wanted to know what H they were eating. iM Scrapple. H Uso the scraps of fresh pork and J beef, cutting them up finely, and re- H serving tho fat for making drippings. 'Jl Boll tho meat slowly until tender In ;lH Juat enough water to cover. When M tho meat Is tender season with salt, ! pepper, minced parsley and a little H summer savory, and then stir enough Itl yellow cornmeal into the boiling mix- IM ture to mako a stiff mush. Cook for H ten or twenty minutes, pour Into a M greased pan and set away to becomo cold. Cut Into slices and fry. This , may be""mado""of cooked remnants anrt5""- -T IH gravy, and cooking is then unneccs- eary, excepting when mush is added; '"-' ' 'H i Potted Meats. y - ' Any kind, of meat, game or fish may l I he prepared In this way and will be jhM found a palatable luncheon dish. Re- 9H move every bit of skin and rlstlo; IH put the meat through the finest cutter ,H of the grinder; then pound with a po- jM tato-masher or In a mortar, a3 it must IH be reduced to a smooth paste. Seas'on lH with pulverized spices, salt and peppoi, M moisten with melted butter and pack firmly into Jars; set in boiling water lH for about forty minutes to becomo M thoroughly heated through, then press H the meat down again, cover with jH clarified beef suet and tie oiled paper IIH securely over the tops. Keep in a cool LH place. ANNA W. MORRISOM. ! iH DISCOVERIES 1 IN traveling recently I got a large cln- U dcr deeply Imbedded in the white of JH my eye. I tried to remove it with tis- HH sue paper, handkerchief, and othor HH irusiworuiy memous, uui uu in vain. HH A young girl across the car gave me a " 'H stick of gum to chew until It had bo- HI come soft and smooth. Then she took fill tho gum, first moistening her fingers g S to prevent its sticking and twisted ono J ! end into a point and placed it on the tU offending cinder, which immediately 1 camo out. This method Is perfectly M ! safe. The eye being moist, the gum u cannot stick or Injure it, but it will Sfil quickly collect a. ml hold any foreign IJUI matter. M. T. ill AFTER cutting out tho "Llttlo 111 Louise" raper dolls, It is a good I TH idea to strengthen tho labs on the back I jH of the dresses by strips of court plaster I M to prevent them from tearing off. An- . other good plan is to paste a strip of si H muslin on tho back of the whole pago ' , before cutting out the doll and clothes. j After pasting, place the sheet under a 1 H weight until dry. B. W. , IH |