Show abe mthr 1 caban 0 words are not wise merely because they march in stately procession A train of thought Is a line fine think thing yet gome folks run only one a day IL W helms DISHES FOR CORNMEAL DAY it is possible to substitute corn well acol for flour in many dishes the only advantage in using it in cake bake making Is in tile the saying saving of 0 flour in making doughnuts however there Is an advantage for they are much more tender when cornmeal Is added indian meal doughnuts put three fourths of a cupful of milk in ft a double boller boiler when hot add one and a halt half cupfuls of fine white cornmeal stir and cook ten minutes add four tablespoonfuls of butter three fourths of a cupful of sugar sift one and a fourth cupfuls of flour with two teaspoonfuls teaspoon of baking powder and a teaspoonful of salt the same of cinnamon add these and two beaten eggs to the meal roll out on a well vell floured board cut into desired shape and fry in deep fat roll in powdered sugar A cupful of washed mashed potato added to this recipe makes more bulk and also a doughnut which will keep moist fruit gems cook a cupful of cornmeal a teaspoonful teaspoon tul of baking powder a half cupful of raisins a half cupful of currants and one olle half cupful of cream beat thoroughly add the fruit and cream the last thing bake in well buttered muffin pans boston brown bread take one cupful of cornmeal one cupful of rye meal a cupful of graham flour all mixed and sifted with two and a halt half teaspoonfuls of soda and a teaspoon bulof suit salt odd add three fourths of a cupful of molasses two cupfuls of sour milk and baste thoroughly stearn steam three and a half hours in well but covered molds remove the cove eo and dry off in the oven raisins may be added if desired apple corn bread mix two cupfuls of white cornmeal cornmeal two tablespoonfuls tablespoon of sugar one half teaspoonful teaspoon tul of salt a teaspoonful teaspoon tul of soda a teaspoonful of cream of tartar one and two thirds cupfuls of sweet skim milk beat well and pour into a buttered pan lay on the sliced apples using three apples bake 30 minutes in a hot oven nuts or bits of meat added to cornmeal mush molded then fried makes a most wholesome breakfast dish rt it takes more than one fall to keep a determined man down to have failed ailed once does not make one a failure to have strayed once cannot make one a lost soul FOR MEATLESS DAYS use olive oil or corn oil in cooking the olive oil prevents waste of tissue and lessens the amount of groteid foods needed olive oil as it a food has long iong been beeb known nud and valued by physicians in cases of nervous trouble malnutrition and anaemic conditions the pure bc olive oil may be relied upon to accomplish great results in the way of rebuilding tissues chopped cooked beets re heated in olive oil seasoned with salt and pepper ep R make a most sustaining dish rice ice browned in hot olive oil then a little broth added to finish cooking an egg or or two stirred in just before serving and a highly nutritious dish Is the result those who like old flavors in new places will like to try frying oysters which have been drained and wiped in hot chicken fat mixed with bacon tat fat the oysters are not rolled in crumbs but are dropped into the tat fat and stirred until the edges curl one minute rarebit cover the bottom of a dripping pan with saltine crackers thinly buttered and covered with several layers of very thinly sliced american cheese put on the top grate of the oven and brown the crackers and melt the cheese cli eese slip out ont on hot plates sprinkle with pap rika and serve piping hot pudding turn a can of corn into a baking dish cover with a quarter inch layer ot of grated cheese after seasoning tt it well wall dust with paprika and put into a B hot oven tor for 15 minutes serve very hot use the water in which beet beef tongue has been cooked for the water to make a cornmeal mush then bits of the leftover chopped tongue may be added ed and a delicious scrapple Is the result which will when sliced and tried fried make a fine breakfast dish economy omelet beat two egg add a cupful of milk and two heaping ot of bread crumbs then cook in a hot well buttered omelet pan lag ag usual dates stuffed with nuts and served as dessert at the end of a meatless meal ideal will be found to make a good supplying a large amount of nutrition A wholesome gruel take two tablespoonfuls ble spoonfuls of cornstarch and one of flour mix and wet with cold water stir while pouring into a pint of boiling water let cook 16 15 minutes then add a cupful ot of rich milk MEALS FOR INVALIDS though neatness and care in the preparation and serving of food are important at all times there Is no time when they mean so much as during the tiresome days of illness the desire for food la Is not strong and too of often ten repugnant making eating a matter of duty rather than a plea pleasure ure and it may become a misery it if the patient has hai refined lind and delicate taste who lias has meals served in a slipshod slip alp shod careless ill III planned manner when the patient Is confined to her bed a small table or bed beci tray may hold her food comfortably find and attractively A bedside table Is not always possessed and the tray may be supported by boxes or books on each side of the patient whatever ever the table or tray may be it should be covered with spotless linen its as line fine as one car can afford whatever one may be able to endure m when hen well by the sight of soiled linen it should never be required of one who Is ill things will annoy find and cause keen suffering of mind in one who Is ill which would pass unnoticed by the person in health A person who la is ill Is out of balance in mind and body and should be treated with every indulgence dul gence small amounts of food should always be served to a patient it Is faro fan better for him to ask ash for more than to be satisfied by the sight of too much hot things should be hot on hot dishes likewise cold foods should be cold it Is often a 0 problem to carry a tray from one end of the house to the other and keep kee p the food hot but a little thought will overcome the culty cully A hot dish placed over the hot food will keep it for some time tea or coffee if served to in a pot will always stay hot longer see that the patient la Is comfortable if in bed before her tray comes to her most people know the lie discomfort of sitting in a strained in order to reach food after the meal see that no crumbs are left in the bed one of the minor miseries of illness as one writer has said eald and often the cause of the obstinate bed sore it sometimes takes courage to insist that you are arc right but a lot more to admit that your are wrong GOOD thanksgiving DISHES when the scarcity and price of turkey makes it unattainable the following dishes will be found most satisfying and fully as festive boned leg of mutton bone the leg of mutton to the first joir joint 4 fill 1111 tile the cavity with a forcemeat lard it neatly with small bardons of bacon ail inch long and a quarter of an inch thick lay in the bottom of the saucepan a carrot turnip onion and celery all cut up with a few sweet herbs arid and seasonings added stuff the leg with els tablespoonfuls of bread crumbs two heaping tablespoonfuls of chopped bacon salt pepper a pinch of nutmeg two beaten eggs lay the leg ot of mutton on an top of the vegetables pour around enough boiling water to come half way over the mutton but do not cover simmer slowly for two hours remove and put into the oven and brown for halt half an hour reduce the gravy by boiling and serve some strained over the mutton the re remainder main in a gravy boat jugged bugged hare take two large hare two small onions a quarter of a pound of ham three sprigs of parsley one teaspoonful of salt the strained juice of a lemon a halt half cupful ot of butter three quarters of a pound of lean beef tour four cloves a bunch of sweet herbs a blade of mace four tablespoonfuls of flour two cupfuls of stock made from the hare bare bones and pepper to taste wash and wipe the hare joint it remove the bones from the legs and breast and cover the bones with two cupfuls ot of cold water and simmer for two hours put the butter into a saucepan and when bubbling hot put in the pieces ot of hare bare well floured cook until brown remove from the pan and fry the onions sliced now add the flour and brown it add two cupfuls of stock and stir until it batir put the pieces of hare in a casserole or earthen dish on top put the ham sliced then the beet beef pour over the gravy and add all the other ingredients cover the jar and set it in a pan of water which cornea comes to an inch and a halt half from the top of the jar cook two hours and a halt half meanwhile prepare the force areat m eat balls add the balls to the dish of meat and serve with currant jelly cornmeal scrapple cook a split pigs head until tender remove meat cut in bits season with salt and sage add two cupfuls of cornmeal to tile the broth cook until well dono done add the meat and mold double the amount of water should bo be used need and prepare as the above recipe kut 1 |