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Show felij CABINET taa ltd. tssl Mtra Ntwipapw Union Too much tSlnM (Ills up a pr son's time much mors complttrt? snd leaves him lens his own mailer, mai-ler, than any other son of employment employ-ment whatever. Burks. EVERYDAY GOOD THINGS Mere are two bread' recipes to use for an Interesting variety : L Bran Bread. Take one pint of slightly warm water, wa-ter, blend with one cake of compressed yeast and mix with one quart of flour. Heal hard to a smooth batter. Cover and let rise In a warm place until light Beat one-half cupful of lard Into one cupful of sugar j and two teaspoonfuls of sa!Ls Add this to the rtseo mixture j and gradually heat In four cupfuls of bran and one cupfui of seeded ralslna. Rest again. Grease two bread pans and pour Into each one-half the mixture: mix-ture: let rise again for an hour In a warm place and bake In a slow oven one hour. Nut Bread. Cream three-fcurths ot a cupful of brown augur with a table-spoonful table-spoonful of shortening; add one-half teuspoonful of salt, one egg. add a cupful of dates, one-half cupful of nut meats, one cupful of boiling water wa-ter and one and oue-holf cupfuls of . flour. Add a teaspoonful of soda to the boiling water, mix all well and bake one hour In slow oven. Cornflake Macaroons. Take one cupful each of sugar, cornflakes, ground nuts or coconut, two table-spoonfuls table-spoonfuls of flour, a little salt, and a few drops of vanilla. Beat two egg whites until stiff, add the sugar gradually, grad-ually, then the cornflakes, nuts and flour. Drop by teaspoonfuls on a buttered baking sheet Bake in a moderate oven until brown. 8plced Broad Crumb Pudding. Take one cupful each of breed crumbs, sour milk and brown sugar, one-fourth cupful of shortening, one-hulf one-hulf cupful of flour, one teaspoonful of cinnamon, one-fourth teaspoonful of cloves, two tablespoon fuls of molasses, mo-lasses, one teaspoonful of soda and three-fourth cupful of chopped raisins. Soak the bread In the milk, cream the shortening and sugar, add other Ingredients, then the bread and the milk. Pour Into buttered baking dish and bake In a slow oven for forty-five mlnitea.' Serve cold. This recipe will serve eight. Maple Cuttardiv-t-Iteat six eggs until un-til foamy, add a fourth of a teaspoonful teaspoon-ful bf salt and slowly one-half cupful of maple sirup with three cupfuls of milk. ' Mix well and pour Into custard . cups i. set these tn a psn of water and bake until" the custard: Is set Pimento- Cheea Dressing. Add two l tablespoonfuls of .pimento, cream, cheese to each cupfui of dressing and beat well until thoroughly mixed. A Few 'Suggestions. The French nation, has learned, because be-cause of necessity.: to nse meats aa flavors and In combination with other foods for nou r I h m e n t When we learn bow to economise on the most expensive ex-pensive foods we " will have less high blood pressure, fewer surgical operations, and altogether much better bet-ter health. Save on meats and save worry about high prices. A small amount of meat will flavor largo amount of vegetables. The extractives of raeat which give it Its appetizing' fin vor will Impart that flavor to the whole dish. , Take a pound of the round of beet cut It Into Inch cubes and brown In fat then cover with boiling water, adding such vegetables as onion, carrot car-rot cabbage' or turnip and potatoes the amount depending, upon- the nuin-bee nuin-bee to be served. . The common remark of mothers Is-that Is-that "It I- essle to do things myself than to watch the way the children do them." Just don't watch; teach them to care for their toys, let them do things in tlifli own way, with as little watching as possible. There I fomethlng to be said for the child Mothers are too Insistent on trifles that are of no account and thus they kill Initiative In an active child. The housemother Is the most vai uable member of the household ami her strength, good health, cheerful ness and efficiency la worth conserving.- Try Jo save as many steps as possible In housekeeping, that Is. "let your head save yoor heels" a homely maxim but a good one to keep In mind. The table appointments may be aim pie, but It is important that the children chil-dren should be taught good manners aa they must some time live with others. . All reasonable rules have become be-come custom because It makes us more agreeable to live with. We all learn to do by doing, and very small children will learn to love work when given them for play. Variety need not be expensive; It costs thought only.' The table should look as attractive as possible when the family gathers there. Spotless runners or a few dolltes are less costly to buy and keep laundered than the old-time heavy linen tablecloths. A flower for the center or a smnll fern or a dish of fruit always adds to the appearance of any table. V ' |