Show tto sr l k T i acro ij ii L vi v i m i 1 CABIN eat what you want when you want it Is 13 albo counsel only for or those who have hav e t trained rained themselves by long ions practice c and careful attention to their peculiar needs to want what Is proper GOOD THINGS FOR THE TABLE croquettes Croquet tes of lamb are made much more appetizing by the addition ot of a little parboiled and chopped green pepper F fish I 1 a it souffle make a white sauce of two tablespoonfuls of butter two tablespoonfuls of flour one cupful of milk salt and pepper and it a teaspoonful of onion juice when cooked pour over two well beat en egg yolks add one cupful of cooked flaked add two stiffly beaten whites of eg eggs s and bake 25 minutes in a moderate oven corned beef puff to a cupful of cooked corned beef chopped fine add two cupfuls of mashed potato which has been seasoned with four tablespoonfuls spoon fula of milk and three of butter sea season searon ron with salt and popper pepper and add the beaten yolks of two eggs then old fold in the whites bake 23 25 minutes in a quick oven mint and parsley sandwiches take a cupful each of mint leaves leave and parsley pound them to a paste with a tablespoonful of onion juice when smooth add two tablespoonfuls tablespoon ot of butter and cream them until well mixed chill and use as a butter for sandwiches frutto sandwiches put through a meat chopper a cupful of pecan meats one tart apple and a cupful of raisins moisten with it a little thick made from white sugar and water bolted boiled together add a little lemon juice and spread on buttered whole wheat bread rice custard wash a halt hal f cupful of rice put it in a double boiler with one quart of milk and cook until ten tier then add four well beaten eggs four tablespoonfuls of sugar sug gar one teaspoonful of vanilla and a pinch of salt mix well and put into a pudding dish cover with a meringue made from the whites of the eggs with four tablespoonfuls of sugar brown in the oven chocolate sultana make a custard ot of a third ot of a cupful of milk one fourth of a cupful of sugar one tablespoonful of butter one egg and a third of a cupful ot of cocoa a fourth of a cupful of raisins and the same amount of walnut meats spread on white bread the top slice being beang cut with a doughnut cutter and the cavity Is filled with the mixture candled candied cherries finely chopped with orange and a little lemon juice makes a most delicious sweet sandwich filling use on either white bits or brown bread cold cooked ggs eggs and boiled ham chopped finar and mixed using a little butter to make the filling creamy Is another nice filling A girl who would have a graceful carriage a sound digestion a clear complexion and fine teeth must work for er them every day and no work la Is better for the purpose than the ordinary work about the house done with diligence and carefulness SWEET OMELETS AS DESSERTS As aa eggs are now rt nt their cheapest which la Is not cheap by any means but 27 far cheaper than etian they will be when december comes it Is wl wise se to use eggs more freely and pack them for winter use when they are 75 cents a doyen we may congratulate ourselves that we have a supply for everyday needs for a sweet omelet to add lightness one ne or two whites may be added to the usual combination most tastes prefer the fluffy foamy omelet made ay by iy beating the whites until stilt stiff then stirring in the beaten yolks lightly utter after adding a tablespoonful tablespoon tul of water lor for each egg find and a pinch of salt y orange rind finely grated sprinkled over the omelet after it Is ready to fold fusing using the juice of the orange tor for the ij moisture instead of water and sections of orange laid around the ome let just as it Is ready to serve Is one nice alce sweet omelet sprinkle with powdered sugar just before serving g S I 1 i almond and maple omelet put a liand handful ful of 0 blanched and halved almonds antoan omelet pan that is ready for the omelet pour in tile egg mix lure ure tind nod cook well on the bottom being og to run a knife around the edges to let tile the soft egg cook well crough to the center and using care kit to scorch the almonds roll and ilace face in the oven to finish and pour i hot maple over the omelet just r is r it goes to the table A spoonful at f creamed peas asparagus chopped liani taw or many other bits ot of fish flesh or fowl owl may be added to an 0 omelet elet en its food value as well w as its palatability strawberry Str awberY or raspberry jam spread ver in an omelet just before folding or resh kesh berries using a few mashed clashed with ugar agar tor for ft a sauce to serve with nith the melet is a roost most dainty dish omelet aux marionl marrons Mar rons make a i dotree ree of 25 large chestnuts cook them the atil amft then pound to a aws paste add dt ba creata mix a little grated choco late or cocon cocoa and sugar and cook a few minutes cover the omelet with this mixture told and sprinkle with powdered sugar and serve there are ara no friends like old friends to help us with the load that all must boar bear who journey oer lifes uneven road and when unconquered sorrows the weary hours invest the k kindly adly words of 0 old friends are arc always found the best beat CREOLE DISHES the creole housewife can make an appetizing meat meal from what many 04 0 our servants would throw away and she Is proud of her art on special occasions elaborate menus means are arc offered ofTe redi but as a rule economy governs the cookery lost broad bread stir two v u ell beaten eggs into a plat pint of milk adding a bit of salt and sugar it if desired cut six slices or of white bread and soak them a few minutes in the custard then fry in a little hot butter or sweet fry flyings ings molasses pies are very popular way down south T take ake a plat pint of molasses beat into it three eggs and one large spoonful of butter pour the mixture into a pie plate lined with rich paste and bake pork and apple pie line a deep dish with nice fat pork cut very thin and slice some apples place a layer of apples then a layer of pork sprinkle each layer with allspice pepper and sugar rave have three or tour four layers arid and let the last one be apples sprinkle with sugar and spice an and cover with a top crust bake one hour milk cracker pudding spilt milk crackers and place a few raising inside put the halves together and lay them in a cloth bag lay la in a steamer or tie closely and drop into bolting boiling water leave room enough in the cloth tor for the crackers to swell remove in 15 minutes and servo serve with a rich sauce of 0 butter sugar fruit juice and nutmeg A loaf of bread may be cut nearly through in four or five places sprinkled into the slits silts and then the loaf Is tied up place in a cloth and boll half an hour serve with a rich pudding sauce gumbo slice two onions and brown in butter add a pound each of ham and lean beef cut in tubes cubes and well dredged with flour put into the kettle with the onions when well fried add one each of okra corn and toina tomatoes toes salt pepper six or eight cloves and a little paprika boll boil all together in about two quarts of water nil all day serve with a spoonful of rice in the center of each serving there Is in the tha world a paradise that no man enters alone por for only the light ot of a womans comans eyes can make the pathway known BEGIN NOW TO PREPARE REL the follow following ln Is an excellent and simple recipe f for r pickling onions take the silver skinned onions the size of marbles peel with a silver knife kalte wipe dry prepare a strong brine of stilt and water and let the onions soak in this two days then drain them and witte wipe them quite dry put them into jars with a little pepper mustard and allspice steeped in a little vinegar pour tills this hot over the onions using two teaspoonfuls each of allspice i hole peppers and a teaspoonful of mustard seed to a quart of vinegar when the jars are filled see that two inches of vinegar or more tire are above the onions or they will not keep walnuts are pickled just as one does onions they must be picked green and tender enough to be pierced with a needle bengal recipe for chutney take one half pound of brown sugar ono one teaspoonful of salt one half a pound I 1 of garlic one fourth of a pound of powdered ringer ginger one halt half a pound of onions oue one fourth of a pound each of dried chillies and mustard seed and three fourths of a pound of stoned raisins two pints of the best vinegar and 30 unripe sour apples the sugar Is cooked with part of the vinegar to make a the garlic onions and chillies are pounded into a mortar the mustard seed bred Is washed in cold vinegar and dried in the sun the tha apples cored sliced and boiled and one nod and one half pints of vinegar when all this la Is done and the apples quite cold put them into a large pan and gradually mix the ingredients ingredient and cook including the remaining vinegar stir until th ohp whole is well blended and then put into bottles for use tomato chutney one pound of ripe tomatoes put through a one pound of peeled sliced apples a half pound of raisins a fourth of a pound of peeled onion the same of brown bugar a 1011 fourth rth of a pint of vinegar one fourth of an ounce each of powdered ginger and black pepper mince and simmer together until dark and thick ruu ifju t ato ic wt 10 |