Show M KI ta CA k aj 6 to bo be honest to bo be kind to carp a little and to spend less to make upon the whole a fanelly happler happier for his preson presence pre to renounce when necessary anil and not cc be c embittered to keep it n few friends but these without capitulation above all ail on the same grim condition to keep friends with himself hero here is a task f tor 0 r all time that a man lins hns of fortitude and delicacy R L stevenson en son MORE GOOD THINGS As eggs are high they may be saved in breading cutlets or ish fish or meat add two tablespoonfuls tablespoon of water to nn an egg it will go much farther and add be equally good boston brown bread mix a cupful of coarse cairs e bread crumbs a cupful of cornmeal a cupful of graham gral iain flour one and a half teaspoonfuls spoonfuls tra of soda a halt half teaspoonful of salt three fourths of a 11 cupful of molasses and a cupful of water steam two hours cabbage and walnut salad take five cupfuls of cabbage and a cupful of Aval walnuts nuts put through a meat chop chopper then well mixed heat one and it a halt half cupfuls of vinegar with four teaspoonfuls teaspoon of sugar add a tablespoonful of butter two beaten eggs a teaspoonful each of mustard and flour and a halt half a cupful of milk cook until thick add a dash of cayenne and serve fig pudding take a cupful of mo losses a halt cupful of sweet milk a half cupful of shortening one egg a teaspoonful teaspoon tul of soda a half teaspoonful of cinnamon a halt half pound of chopped figs and two and a half cupfuls of hour flour steam three and a halt half hours serve with whipped cream macaroni salmon stash mash a half can of salmon with a fork to a half cupful of rich milk add four tablespoonfuls of line fine bread crumbs when liot hot add one tablespoonful tablespoon tul of butter two well beaten eggs a 1 I dash of paper and a half teaspoonful of salt mis fix well line line buttered cups with with cooked macaroni and fill with mth salmon set cups in liot writer water rind bake 20 minutes serve liot hot A another macaroni dish break in inch pieces a fourth of a package of macaroni macaron and boil with vi alth salt to taste when tender put a layer of macaroni in a buttered dish a layer of grated cheese and soft bread crumbs repeat then pour over a cupful of rich milk which has been mixed with a beaten pa P a bako bake slowly until nicely T browned browned rhubarb bread pudding pour boiling water over a pint of stale bread crumbs and let stand until soft drain and add one beaten eg egg gg one ta of sugar a grating gratin of nut ageg have bave ready buttered cups and uc iut into each a h half alf tablespoonful of booked rhubarb well sweetened and jut it over the crumb mixture and bake cake crumbs or slices of stale onge cake may be used and served aith sith whipped cream today Is your day and mine the only day we have the day in which we play our valt part what our part may signify in the great world we may not understand but we are arc hero here to play it and now Is our time david starr jordan THE appetizing FISH when freh frech fish are not obtainable there is such a variety of canned fish that one need never to be at a loss to find something appetizing for fish floh days or meatless men meals herring salad cok salt herring 15 minutes in boiling water to cover drain cool and shred in flakes add an equal quantity of cooked potatoes a halt half cupful of celery a tablespoonful tablespoon tul of chopped onion the chopped whites of two tao cooked eggs with a good boiled dressing cover the yolk of egg put through a ricer codfish with sour cream prepare salt codfish as usual and serve it with a sauce made of sour cream thickened with two tablespoonfuls each of flour and butter cooked together with a cupful and a half of sour cream rinnan finnan haddle Is delicious boiled until tender then served with a drawn butter sauce for a breakfast dish creamed finnan haddle cook half a tablespoonful of green onion a tablespoonful of green pepper well chopped with a fourth of a cupful of sweet fat stirring and cooking for five minutes add four tablespoonfuls of flour a halt half teaspoonful teaspoon tul of salt a dash of 0 cayenne and paprika pour on gradually a cupful of inick and a cupful of cream bring to the boiling point an and d cook three minutes reserve halt half a cupful of this sauce and to the remainder add one and a halt half cupfuls of haddle when hot 1111 the center of a rice border with the lish fish and pour around it the reserved sauce garnish with canned add more salt rolt it if needed salmon loaf with peas season a can of a well flaked salmon with a teaspoonful of lemon juice add a beaten egg and a cupful of thick white sauce steam in a mold and ser bw e on a platter bur rounded with creamed peas tunny aih Is 21 delicious variety which runy be made into or bervell as one oile does noD with lemor for or garnish shape a noble life then cast 5 t r t ANO 0 o backward glances toward the pas past t r e and somewhat bo be I 1 ost lost und and gone eone Y yet ot do thou act as one newborn new born what each day needs thou shall ask each day will set its proper task C goetha THE TASTY RHUBARB rhubarb Is a most valuable spring tonic being fiod filled with will oxalic acid which contains pursa purga tire ivo properties t are particularly good tor for it a sluggish liver ilver rhubarb pudding place alices of buttered bread in a baking dish heap over thern them finely cut rhubarb with sugar a little water and it a lash dash of nutmeg neg bake until the rhubarb has soaked the bread serve from the baking d dh ash rhubarb custard pie add to two well beaten eggs two tablespoonfuls of cornstarch mixed with a cupful of milk aill a halt half cupful of sugar and a cupful of cooked sweetened rhubarb pour this mixture into a pastry lined plate and bake cover with a meri meringue ngut it if so desired or serve with iN whipped hipped cream well sweetened rhubarb whip when eggs are moru more plentiful try this beat tho the whites of three eggs to a stiff froth add three tablespoonfuls lable spoonfuls of powdered sugar and a teaspoonful of lemon juice then a pint of stewed rhu rh ubaiD baru sprinkle the top with nuts when serving rhubarb and raisin pie add equal amounts of raisins and chopped rhu bab to the crust as usual for children this may be cooked as sauce malang a most tasty one rhubarb sago pudding sago or tapioca for this soak a cupful of sago in a quart of water add a teaspoonful of salt thin with hot wate until like heavy cream then pour ovet a dish of cut rhubarb sweetened to taste and bako bake one hour serve with whipped cream the day returns and brings brines us the tha petty round of irritating concerns don concerns cerns ana du duties ties help us to play the man help us to perform them with laughter and with kind laces faces let cheerfulness abound nith industry CORNMEAL DAY the following recipes many of them call all for eggs try using a babl tablespoonful spoonful of molas molasses ses as aa a substitute tor for each egg corn sally lunn sift together one pint of white blitte flour with n pint of yellow cornmeal add three teaspoonfuls of baking powder two wo tablespoonfuls of sugar and a levit el teaspoonful of salt add three well beaten eggs a pint of sweet milk two tablespoonfuls able spoonfuls of melted shortening beat well and bake in well greased muffin pans 25 minutes johnny cake to one cupful of yellow cornmeal add one cupful of flour one teaspoonful of salt alt one well beat en egg one cupful of sour cream and a of soda one half cupful of molasses bent beat well and bake I 1 in a a well greased pan in a liot hot oven indian apple pudding to one quart of scalded milk add one of cornmeal cook until smooth ana thick add a teaspoonful teaspoon tul of cinnamon three fourths of a cupful of sugar one tablespoonful tablespoon tul of butter two well vell beat en eggs one half a teaspoonful of salt and a pint of chopped sweet apples mix and bake in a moderate oven two and one half hours serve hot with sauce indian date data pudding scald n pint of milk add a fourth of a cupful 0 cornmeal and cook until thick add it a teaspoonful teaspoon tul of butter one fourth of a cupful of sugar one halt half cupful ot of dates cut in small pieces two well beaten eggs and one fourth of a tea spoonful each of cinnamon and salt mis alix well and bake in a buttered pud ding dish in a hot oven until firm serve bilth lemon sauce cornmeal peach pudding mix to gether one cupful each of cornmeal v hole bole wheat flour and white flour adi add two cupfuls of thick sour milk a tea spoonful of soda a half teaspoonful ot of salt a halt half cupful of molasses on one pint of canned peaches cut fine and anc drained of their juice steam three hours and serve with sauce bauce made iron from the peach juice atu adz |