Show C tny just yielding yourself to service true just helping nien men to get their lawful d due e just sacrificing sacrificing self belt tor for others good donating something to the brotherhood ali ah the way to give J 11 larimore S seasonable DISHES rf pecan peanuts or mixed nuts of 0 arious horts borts it if browned in a very little littie oil or butter then sprinkled with mixed spices make a nice relish lumber camp pea soup wish and soak over night a pint of 0 dried green peas put iut a pound of salt alt pork on to cook with ith the peas with ith three quarts ot of water and one minced onion simmer until tw the peas are tender about six or seven hours if put into a fireless cooker use two quarts of water set on a liot hot radiator radia torand and cool cook over night rub the peas through a colander add seasonings of summer savory savory sage salt and pepper thicken with two tablespoonfuls of flour mIx odwith edith a little cold milk boll boil five minutes and serve the pork may be scored into half inch pieces browned and served with mustard mus star d sausage loaf take one and one half pounds of of sausage one and one fourth cupfuls of stale bread crumbs and one ess egg slightly moisten the stale crumbs bent beat the egg combine the two aud and add tile the sausage meat which should be well nell seasoned form into a loaf dust with dried crumbs and bake three quarters of an hour oxtail ox tail soup slice one onion and fry in a ri tablespoonful of drippings droppings drip pings wash and dry the joints of oxtail but them thein into the pan with the onion and bronnon brow non on all sides turn the contents of the frying pan into the soup kettle add d a sliced carrot two stalks of celery cut cla fine parsley cayenne salt and pepper to taste and cover with cold water simmer slowly lowly until meat Is ready to tall fall from the bones add a cupful of strained tomato and serve taffy pudding soak a cupful of ecail tapioca over night well covered with water in the morning drain and add tio cupfuls of light brown sugar and cook in water in the oven three or four hours serve cold with cream flavored with vanilla A cupful of ginger ale may be thickened with gelatin and chopped fruit added making a most dainty salad I 1 believe me the talent of success Is nothing more than doing what you can do well whatever you do without a thought 0 of tame fame longfellow A STAIN REMOVER t an fn every kitchen one of the handiest and most useful lists Is one giving directions ions for removing spots and stains there is no more g obstinate and annoying stain to remove 0 than a cream stain which has been allowed to be overlooked boiling ng in a strong soap solution and drying in fit good sunshine suns liine will probably re giove the lie worst stains that simple rubbing with soap will not remove A little turpentine or kerosene rubbed on the spots before boiling will help to soften the fat the best method to use in dealing with a fresh grease stain Is to use soap and cold water 0 on a it the hot water fixes the tat fat in the fiber of the linen and makes a most difficult stain to remove fruit stains of various kinds of long standing may be removed by sulphur fumes it if the use of peroxide and sunlight fail to be effective the peroxide which we ne buy commercially Is not so strong that it needs to be washed out but it if fresh from the chemical laboratory it should be carefully washed and rinsed out or it rots the fiber of the cloth the same is true of sulphur fumes place a little sulphur in a dish light it cover with a fun funnel nel and place the spot over the small end of the alie funnel where the fumes will strike it changing as often as the spot fades to another one then carefully wash the garment or linen to remove the sulphur ink stains it fresh and on white cloth are best put to soak in sour milk repeating the process until the stain is gone acid stains should be sponged carefully with ammonia in water one tablespoonful ble to six ot of cold water alkali stains are treated with an acid solution lemon juice or vinegar fresh stains are treated with an add acid solution lemon juice or vinegar fresh fruit stains like those from berries may be removed by pouring boiling water from a height through the cloth stretched over a bowl boil then wash as usual turpentine will dissolve paint apply and rub well then in soap buds for vasel vaseline lne stains soak in kerosene before washing wat hing in soap and water if goods onias ire re washable clean with chloroform A small bottle of chloroform ih hi most helpful to keep keel on hand band lor jor small spots on silk ribbons and lingerie waists salts of lemon bolst ened with water and used on rust stains it if placed in bright sunshine will remove such stains of loag standing for blood spots if fresh dmd on woolen garments rub well with dry starch which soaks up lip the blond bloid and when brushed after it Is dry vill take out every stain molasses Alo lasses or lard rubbed into grass stains before washing will remove them rod cloud of 0 the sunset tell it abroad I 1 am victor greet me 0 sun dominant master and absolute lord over the soul 0 of f onel one klell DISHES OF CONDENSED MILK A can of condensed milk As is not only a friend alfriend in need but with a little water added to it the things produced are lighter olcen and more tender than when fresh milk Is used corn bread take three fourths of a cupful of cornmeal one and one fourth cupfuls of flour four tablespoonfuls of sugar four tablespoonfuls ble of baking powder one egg a teaspoonful of salts salt one cupful of water one tablespoonful tablespoon tul of condensed milk and inq one tablespoonful of drippings droppings drip pings or other sweet fat mix alix the milk and water add egg well beaten the dry ingredients and lasts last the melted fat beat well and bake in a well greased shallow pan the powdered milk may also be used la in these recipes in the proportion ot of one teaspoonful to a cupful of water dainty muffins take a third of a cupful of shortening one tablespoonful of sugar one egg one cupful of water and a teaspoonful of powdered milk two cupfuls of barley flour and four teaspoonfuls teaspoon of baking powder with a half teaspoonful of salt ills alix gradually with the water beat well and drop by spoonfuls in well buttered muffin pans bake twenty minutes la in a hot oven it if tea leaves are ground they will make twice the amount of tea hermits cream one third of a cupful of shortening with two thirds of a cupful of sugar add two tablespoonfuls of water with a teaspoonful of condensed milk one egg one and three fourths of a cupful of flour two teaspoonfuls teaspoon of baking powder and a third of a cupful of finely cut raisins cream the tat fat and sug sugar gar and cinnamon clove nutmeg and allspice the raisins well floured and mix gitil with the remaining ingredients roll out and cut ith a cooky cutter all that mankind has done thought gained or been Is lying in magic preservation er in the pages 0 of books carlyle CORNMEAL DISHES A most satisfactory breakfast food is a simple cornmeal mush cook for an hour or longer where it Is possible to get cornmeal with t the h e whole of the corn ground by the old process not the kiln dried c corn 0 rn it will be found most satisfying the drawback to such meal Is that it does not keep and so must be fresh spider corn cake take one and a half cupfuls of cornmeal a half cu cupful P of flour a teaspoonful of soda a halt half teaspoonful of salt and one egg mix alix thoroughly then pour into a hot hoi iron spider which has been well greased with two tablespoonfuls of shortening let stand on top of the stove for a few minutes until well cooked on the bottom then place on the upper grate of the oven and finish baking corn muffins take a cupful of 0 cornmeal a cupful of sweet milk one half cupful of flour two eggs three teaspoonfuls of baking powder a halt teaspoonful of salt and a tablespoonful of shortening beat the eggs separately ara tely adding the yolks with the milk then all the dry ingredients sifted and told fold in the whites at the last bake in twelve well 1 greased paus beef scrapple ta take ke a shin of bee L a tablespoonful tablespoon tul of thyme one grated nueme nutmeg two to gallons of water a tablespoonful of summer savory two tablespoonfuls of salt a teaspoonful of 0 popper pepper or a few dashes dallies of cayenne cook the meat cut in bits with the bones covered with the cold water when the meat Is very tender and the water reduced to a gallon remove the bones and add the herb seasonings take the marrow from the bones add it to the meat and chop fine Af moisten the meal with enough cold water nater to pour then nad add to the boiling hot broth slowly to keep it from lumping cook tor for an hour add salt and pepper and the meat then pour into molds to cool cut in slices and fry in a little hot fat for breakfast the cornmeal which Is made of the whole grain is equally as nourishing os as wheat and when ground by the old water process it will cook and ever every Y grain stand up like grains of rice hika hi ka |