Show A JL CAB e she I 1 Is a capitalist een though she may in cottage dell da ell whose heart to truth Is close a kin kill 0 what indeed do paltry dollars spell unless the life la is right within A 11 ayers WAYS WITH GELATINE most host cooks labor under the alb elstak tak tr er idea that lint gelatine Is only used as a IM light dessert however there are countless ways of serving it the following are arc a few meat loaf soak one package of gelI tIlle in a cupful of cold water five minutes add the juices of a lenion lemon add an onion anlou grit grated ted a stalk of celery chopped to a pint of rich stock chicken or other broth strain and pour in the gelata ue after the ilav or has been cooked out of the vegetables put into a mold arid and when beginning to sot set add a pint of cooked meat finely chopped when firm arm slice arid and serve on a platter garnished with cress or parsley soak a teaspoonful of gelatine in a small quantity of vinegar or lemon juice and udd add to a mayonnaise dressing to thicken it lemon lellion jelly made from lemon juice writ water erand and gelatine cut in cubes makes a most delicate garnish for pressed chicken grape sherbet sonic soak halt half an envelope of gelatine in halt half a cupful of cold water five minutes make hake a by boiling one cupful of sugar in one and a halt half cupfuls of bolling boiling water ten minutes then add the soaked gelatine cool slightly and add ada a pint of lemon juice and a third of a cupful of orange juice freeze serve in sherbet herbet glasses gelatine Go latine to be good should be absolutely tasteless and uni uniform forin in strength th A jely should hould be just still stiff enough to hold its shape turned out of the mold yet soft enough to inice ini cr avith the movement of the dish prune jelly wash a halt half pound of prunes coer with water and soak several hours then put them water waiter and all into a saucepan alth the grated rind of halt half a lenion lemon an inch stick of cinnamon a fourth of a cupful of sugar cook datil tender strain off on the liquid and rub the prunes through a sieve crack a few of the stones blanch the kernels and add them to the pulp add the gelatine pulp and fruit juices and stir occasionally until 11 nearly cold with shredded lal almonds monds arid and set away until flym firm the union of lakes the union of lands landa the lie union of 0 states nono can sever the union of 0 hearts the union of hands arid and tile flag flae of 0 our union pai pais S DISHES the coarser stalks i ilIS of celery may le used tor for cooked celery making a in most 0 s t wholesome dish for a supper or luncheon dish boll boil three cupfuls cupful Is of cutup cut up celery in a little salted water until tender at allowing it to steam nearly dry put it into a buttered baking dish in layers with a cupful and a halt half ot of rich white while sauce alternating until all Is used cover with buttered crumbs arid and grated cheesb bake until the lie crumbs tire are bro brown ii rich oyster stew rub the inside of tile the stew pan with a cut clove 0 of f garlic and a slice lice of onion do not atlow allow a shred of either cither to remain melt three tablespoonfuls of 0 butter add one unit anil a half tablespoonfuls ot of hour flour stir and cook until smooth then add on one e and a halt cupfuls of thick cream and one arid and three fourths pint ot of milk when it Is boiling hot add the oysters which mitch have been parboiled three min utes boll boil up and serve at once with seasoning of stilt salt and pepper to taste stewed beans with vegetables soak a cupful of beans over night and in the mot morning add a pinch of soda and scald them Sli simmer niner for three hours in ill alted acted water add a fourth of a pound of sliced salt pork rind and boll boil tor for nn an hour longer then add two cupfuls of diced dicea potatoes two sliced onions one cupful each of diced dicea carrots and turnips cook until the vegetables are tender then add a halt half cupful of barley arley li which lias bus been soaked and cooked until soft boft sen ion to taste with salt and pepper and lit in the add a cupful of 0 fresh corn cut from the cob old fashioned welsh rarebit slice a halt half pound of bucon and fry on one side bide then turn them and lay on a slice of cheese to cover the bacon well sprinkle with paprika coyer cover the frying pan and cook gently u until a til the turned side of the bacon Is done the cheese will then tie be melted and crisp fit at the edges serve with buttered to toast a t at lt puce price add a handful of dates and rals raisins with a few cluts n uta to chopped apple and celery with french dressing which makes a most delightful salad A most tasty way of serving boiled cabbage was discovered by adding a little of the vinegar in which dill pickles had bad been put up butter stilt and pepper were added but the vinegar eor gave a new and most appetizing bavor T the h e talent of 0 success Is nothing more than doing what you can well and doing whatever you do without thought of tame fame seasonable PUDDINGS tile following g group of puddings inny prove helpful or suggestive california pudding UN cream or cam it a halt half cupful of butter substitute with one cue cupful of brown jj sugar odd one cupful e each a c it of ground raw potato carro carrot tand and apple appie then a cupful of flour mixed with a teaspoonful of cinnamon a halt half teaspoonful of cloves and a teaspoonful of soda mixed with the potato dred dredge ge a fourth of a cup cul of shredded citron and a cupful of raisins with flour using two tablespoonfuls and mixing it with the rest pour into a mold and stearn steam three hours serve with a hard sauce A teaspoonful of baking powder sifted over the fruit just before it Is added to tie the batter will keep it from sinking to the bottom of the mold flour should be used as U usual ual however apple cracker pudding crumble sir large milk crackers into a pudding dish pour over these enough cold water to soak them until soft rare pare three medium sized apples cut in halves remove the core and put them on to stew with a little water vater for ten tell mil minutes lutes pour a pint of milk over the soaked crackers add two beaten eggs stir in the apples and a half cupful of sugar flavor with a teaspoonful spoonful lea of lemon extract and a grating of nutmeg over the top of the pudding put a teaspoonful of butter in small bits over the top and bake in a slow oven until firm and brown serve hot indian pudding scald a pint of milk and add to it gradually a half cupful of indian meal a halt half cipf cupful ua of molasses a teaspoonful of cinnamon and a cupful of chopped suet cool cook ten minutes coot cool and ridd add three eggs beaten light turn into a greased mold and boll boil five minutes serve with hard sauce this pudding may be linked baked it if a n light coating of flour is sifted or oner the lie top a n delicious brown crust will be formed in ba baking king A half cupful 0 of f raisins ni will ill be a great addition to this pudding attend the end and never stand in doubt nothings so hard haid but search will find it out F economical DISHES the tough ends of steak or bits of leftover left over may be used M most ost acceptably in the following chill con carne came cut Z up the left lector oner steak and put a layer of af the meat in a case casserole role sprinkle with nith el onion it a few spoonfuls of kidney beans and a layer of canned tomatoes seasoning each layer with stilt salt ond and chill pepper repeat until tile the casserole Is filled then turn in the liquid part of the tomatoes thickened with a little flour and butter cover and bake nn an hour then uncover and bake 20 minutes mock terrapin parboil a pound of beef liver cut in slices for five minutes then drain and brown in bacon fat chop in small pieces put back into the pan and add a quarter of a teaspoonful of dry mustard salt and pepper to taste a few drops of worcestershire cester shire sauce and boiling water it if needed boll boil up thicken ilcken tl with flour blended with mith butter using a tablespoonful of each add a hard cooked egg finely chopped and a few drops of lemon juice canned corn on toast to each cupful of corn allow a teaspoonful of chopped onion tried fried in a tablespoonful of butter do not brown add the corn a halt half cupful of milk salt an aad d pepper to toast cook slowly for five minutes meanwhile toast a slice of bread for each cadi person and fry two slices of bacon for each pour the prepared corn over the toast from which the crusts have been removed serve with the bacon slices over the top yorkshire corn pudding put into a mixing bowl a cupful of canned corn born three fourths of a cupful of milk add two well benten egg yolks into fi another nother bowl sift a cupful of flour with three teaspoonfuls teaspoon of baking powder and a half teaspoonful of salt mix together the flour and corn add the well beaten whites of two eggs put iut into yell well greased muffin rings and put into ench each a teaspoonful of the juice from the rons roast t 1111 halt half full with the butter batter and bake in a moderate oven serve around the meat with meat gravy aty Tnt |