Show lize K r FC rl EA caan to me fair friend you yol can be old id for a as s you ou were boil first your eye I 1 eyed such seems your be beauty auty still hlll GOOD THINGS FROM LEFTOVER LEFT OVER BEEF NE cupful ol of the small bits of beef left from the platter may bo be added to a brown sauce and served hot on buttered toast tor for a luncheon dish making a most satisfying meal roast beef sandwiches for four good sized sandwiches make one ne cupful ot of brown sauce when cooked add one tablespoonful of minced pickle cut the cold roast beet beef very thin cream two tablespoonfuls of butter or other s sweet fat and add to it one quarter of a ter spoonful of mustard spread the bread with this dip slices of beef ta la the hot sauce and place them on the bread sprinkle with a very little chopped or crushed bacon and add the top slice serve on a hot platter and pour boiling sauce over till all to wake make the brown sauce melt two tablespoonfuls ble of butter add two of hour flour and stir until well browned add salt and pepper to taste and a cupful of beef or thin gravy beef pie cut cold roast beef into inch squares using two cupfuls cup put into it n quart baking dish and season well with halt half a teaspoonful of salt a flash dash of pepper a tablespoonful of 0 tomato catsup or one third of a cupful of cooked seasoned tomatoes pour oer mer the meat one cupful of broth or gravy mixed with water cover with a crust made of baking powder biscuit auit cut out with ith a small doughnut cutter for tills this pie one half a cupful ot of flour will be sufficient there Is no more delicious way of serving cold roast than in thin rosy slices on a well garnished platter with soy any well seasoned sauce like catsup horse radish or cucumber sauce stuffed peppers with beef parboil six green peppers for five minutes then thell stutt stuff with a mixture of cooked rice and rare roast beef or steak vell ft ell seasoned and chopped and moistened with brown sauce or soup stock cover the peppers with buttered crumbs place in a baking pan and baite biinte mith alth broth while baking serve with v ath brown sauce stern truth did gentle thoreau tell whoever squanders time against eternity as well commits enduring crime I 1 lires coffers hold no useless s dross that ac e may idly spend and present lose to la future loss for ages without end rov nov P 14 strong A FEW UNCOMMON SOUPS DISH of hot soup Is a good appetizer as well ell as a refreshing and nourishing beginning of the meal cut fine two onions a carrot and three stalks of celery aa fry in a little c hot fat then add a q quart uart of water a bayleaf bay leaf a tablespoonful of powdered sweet herbs salt and pepper and a teaspoonful of curry powder simmer for 20 minutes strain and add halt a cupful ot of boiled rice soak over night one cupful of dried lima ilina beans in the morning drain cover with six cupfuls of cold water odd ii a small onion and half of a carrot Sli simmer anner until the vegetables are very soft rub through a sieve reheat thicken with two each of lour flour and butter thin with a little cold milk and add to the ho hot t soup add ft n cupful of hot rich milk and serve at once slice nu an onion fry in sweet fat add it large sour apple chopped a sprig each of thyme and parsley a bayleaf bay leaf a tablespoonful of lemon juice a teaspoonful poon ful each of salt and curry powder add four cupfuls of chicken stock simmer for 15 minutes strain add halt half a cupful of boiled afee and serve at once cover a ham bono bone and a beet beef bone with cold water add a pod of red pepper and two cupfuls of split pens peas simmer until the peas fire are soft take out tile the bones season with salt and pepper if needed and serve out cut into dice two carrots a quarter of a dinall cabbage half a turnip halt half anonson anon an onion lon a potato and two stuls stalks of celery fry in a little lot liot fat add six cupfuls of water or stock and salt and pepper to season reason simmer for halt half an hour and serve very hot with croutons soup scrape and clean throe three bunch buncak I 1 of r cut into dice and snit for ja minutes in cold water ater drain cover bilth ith frech water and allY cook one ae hour add a quart of mill milk two bables of mitter and salt and Iw Ippi to fo season bring to the bolling boiling kiino odd add three crackers rolled fine aid serve at once reflect upon your present blessings ot of which every man has many not on your misfortunes of which all men have haie some USE EVERY CRUMB ODAY the frugal loyal american A m e r t c a 0 houses ife sees lees that even the crumbs tire arc conserved one who has not observed tile the waste vast e from the J cutting board will be surprised at the amount ot of crumbs which are left after each meal ineal in a short time a cupful Is ready for various dishes di hrand crumbs may bo be substituted for lour flour in griddle cakes steamed brown bread inu muffins flins and gingerbreads ginger breads one and a half cupful fl of bread crumbs will replace one cupful ot of ft flour in a recipe calling for two cupfuls of f flour one and a half cupfuls of bread crumbs may be used to replace one cupful of flour making a mixture lighter than ont made entirely of flour it if tile the crumbs are very dry more liquid will b necessary bread crumb griddle cakes pour a cupful of sour milk over a cupful of c and let them soak overnight add one beaten egg a teaspoonful of soda to another cupful of sour milk a tablespoonful of molasses and three fourths of a cupful of flour and a halt half teaspoonful of salt beat well and bake the cakes on a hot griddle cheese pudding beat one egg slightly add two cupfuls of milk stilt salt and pepper to taste soak one and a half cupfuls of soft bread in this mixture and line the bottom of a greased baking dish sprinkle one fourth to a liala cupful of grated cheese over the moistened ned bread then cover with buttered crumbs and bake in a slow oven until it thickens like custard bread pudding soak a cupful of stale bread crumbs in intro awo cupfuls of milk until soft add one egg yolk slightly beaten four tablespoonfuls tablespoon fula of corn one fourth of a teaspoonful teaspoon tul ot of salt mix find and bake la in a deep pudding dish 43 45 minutes in a slow oven spread a thin layer of jelly or jam over the top of the pudding and cover with tile the meringue made from the maite bite of the egg add a tablespoonful of maple and a few drops of vanilla the use of bread crumbs for stuffing is well known we need but to be reminded of many ways to use every bevc ry crumb so that nothing be ba iti wasted asted ito he that does good to another man does good also to himself not only in consequence but in every act of doing it tor for consciousness of 0 well ivell dolnar doing la Is amplo ample reward seneca BREAKFAST DISHES OST cooks dislike the I 1 planning for the first dis N F i M I 1 meal it of is the the day hardest saying meal to keep out of tho rut of monotony broiled mush rooms at this season with the celda full of delicious mushrooms they should be found in various dishes their characteristic flavor lends a test to any dish choose large firm mushrooms musli rooms remove the stems peel and wipe with a dump cloth rub with melted butter and broil over a clear fire serve with a sauce made with melted butter lemon juice and minced parsley mushrooms cooked in a little butter seasoned well and cream or milk added then served on well avell buttered toast Is a dish fit for a queen fried eggplant slice the eggplant egg lit in one thard inch slices and pare pat la in r i deep dish and cover with cold water well salted soak one hour drain wipe mape dip in egg and crumbs and fry brown french toast make batter of two eggs well beaten a cupful of milk and a tablespoonful of melted fat add a little grated lemon peel for flavor dip tile the trimmed toast into the batter on both sides fry in a little lot hot corn oil baked hash butter a shallow baking dish and pile in the hash made of chopped seasoned veal with a hard cooked c filled egg also chopped melted fat green pepper finely chopped and a lit thi broth or gravy to moisten bake ut urell til crisp ham toast take a half cupful of colit cold cooked ham finely minced halt half a of anchovy paste a dash of cayenne and powdered mace add half a cupful of milk and an egg well beaten stir till thick take from the fire find and spread thinly on buttered toast A poached egg may be placed or each slice baked apples with honey core four large apples and place in a baking dish mix together one fourth cupful of water one third cupful of honey and one tablespoonful of butter substitute find and sprinkle ailts cinnamon pour over the apples and bake until tender with tile the gwirc wee |