Show W C A ad D I 1 tin ho he was so human whether strong or w weak eak far from ills his kind he neither sank nor soared but set sat on equal guest at every board no b beggar agar ever felt him m c condescend on descend felt ei N no prince pres presume f tor or still himself he bare at man kinds simple level and v inhere er he met a stranger there lie he lett left a friend PIE GREAT AMERICAN DESSERT no matter what filling a pie contains it if the shell or crust Is not flaky fealy rich ind and tasty the pie Is it a failure RW jym A good plain paste SS use one and one ha half f CJ cupfuls of flour one holt half sr i I 1 teaspoonful of salt six J tablespoonfuls of fat ST T and lust just cold water 3 jJ enough to mix well cut in the fat alth two knives halves until it Is fine cne rind and well mixed reserve a half cupful of this mixture and add the water to the rest roll out a piece large enough to take the half cupful well sprinkled over it then fold sides to the center then ends end to the center and cut in halves roll out the under crust add the filling rind and put on the thinly rolled upper crust tills this method gives a very flaky crust with less than the usual pastry mothers apple pie fill the prepared pastry shell with sliced apples add two or three tablespoonfuls tahle spoonfuls of water and place the top crust bake and then carefully with n sharp knife cut around I 1 the lie crust and remove tile the top add sugar spice a tablespoonful of butter and replace the top tills this pie will never run over and lose its sweetness on the oven bottom fruit pie this pie Is best made with fresh fruit but a cupful and a half of currants raspberries rasp berries blueberries or in fact any kind that has been put up uncooked will do tile the recipe calls for one cupful of crushed fruit one cupful of sugar two table spoonfuls of flour the yolks of two eggs and a little salt put into the shell and bake covering with a meringue made from the whites the shell may be baked the fruit cooked then the meringue placed on top and browned and the pie Is ready to serve either method will result in a good pie ethereal apple pie bake eight large tart apples rind and put them through a sieve chill then add three fourths of a cupful of sugar and the whites of five eggs beaten stiff add a pinch of salt to the eggs when beaten add to the ripple apple and bake in a buttered pudding dish serve with cream and sugar this shell less pie will be good for those who cannot enjoy pastry people have to live first before they can see and they dont think until they are fed and one needs always to have had enough turnips and cabbages to eat without the troubling about the getting them 1 in order to see in them anything except food sirs mrs wilkins FAVORITE FRENCH DISHES As for the french cook his business in life Is to extract the utmost possibility lity from every article on the menu and present it in the most attractive tive form bouillabaisse with us any fish such as cod fresh mackerel 0 or tiny any fine grained fish will answer for tills this dish although originally several sorts were generally used allow throe three pounds of fisli flakes mince wo two onions and one parsnip cut fine and fry them until a light brown add two large tomatoes a bit of garlic the juice of a lemon half a teaspoonful of powdered saffron Tron some rome sprigs of parsley and a bay leaf add one quart of boiling water and a cupful of light grape juice cover closely and cook 20 minutes place diced dicea toasted bread in the soup tureen pour in the fish with the soup and serve hot cream of barley soup melt two tablespoonfuls tablespoon of butter in a saucepan add two tablespoonfuls of lour flour and in cook three minutes stirring steadily then add one cupful of pearl barley and cook two minutes add slowly one pint of boiling water and one of milk stirring until well blended and simmer gently for one hour rub through a sieve return to the heat and add three pints of chicken stock and one tablespoonful of cornstarch mixed with a little cold water boll up once rind and serve hot apple charlotte peel and core ten fine apples and mince them fine holt two tablespoonfuls of butter in ili a saucepan sanc epan add one cupful of sugar the grated rind of a half a lemon and half a ten teaspoon spoonful tul of cinnamon stew in this until they are soft mash fine add two tablespoonfuls tablespoon of api apricot 1 marmalade milr malade rind and let it cool butter it a large mold cut thin strips of bread dip them in melted butter and line a mold ainold letting them lap a little for the bottom lay the strips in the form of a star fill the mold with the he prepared apple cover with a large slice of buttered bread and bake in a mod erate oven for 40 minutes turn out on a plate and dust with powdered war undoubtedly w wo 0 believe that spiritual virtues should concern us rn more ore nearly than material ones but equally do vie BC believe that it if a thing thine be done it had best be well done except it be a canvas back duck and no housew ifA ever lost her title to future blass through the keeping of 0 a good table while she was on earth owen wister A wilderness OF SWEETS tortes are arc the cakes par excellence they are arc rich in nuts eggs and crumbs and when carefully made and linked baked are especially toothsome walnut torte beat the yolks of six eggs with one cupful of sugar add one fourth of a pound of ground walnut moats meats and six grated lady fingers two tablespoonfuls of flour sifted with one teaspoonful of bilking baking powder add the juice and rind of 0 half a lemon cut and fold in the stiffly beaten Alil whites tes and bake in layers in a moderate oven filling boat beat one egg yolk add two tablespoonfuls of sugar three fourths of a cupful of milk cook stirring until the mixture coats the spoon add three fourths of a pound of c I 1 lopped walnuts with a teaspoonful teaspoon tul of vanilla for flavoring put between the layers and on nit top date torte rub 16 sliced dates to a smooth paste with two tablespoonfuls of lemon leillon juice juiced beat two whole eggs find and seven yolks add one rind and three ahree fourths cupfuls of sugar beat well add the dates three tablespoonfuls of chocolate clio and one te spoonful teaspoon tul clell of cinnamon and allspice and a cupful of cracker crumbs stir veil uell and fold in the stiffly beaten whites of seven eggs bake in a large spring erlie form moss torte beat ten yolks of eggs with one cupful of powdered sugar until light add a portion of six ounces of finely ground almonds and lastly the beaten whites of seven eggs bake in layers and use sweetened and flavored whipped cream for filling angel food beat one cupful of egg whites until stiff adding a quarter of a teaspoonful of cream of tartar sift one cupful of sifted flour with one quarter of a teaspoonful teaspoon tul of cream of tartar add one cupful of sugar lightly to the beaten whites a pinch of salt and a teaspoonful teaspoon tul of flavoring then fold in the flour bake in a ta tube pan 50 to CO minutes in a moderate oven A layer cake unless a torte needs a quicker oven than a lotif loaf cake when putting a cake in the pan especially a loaf cake always leave a depression in the center as it will rise first there and make a hump this method results in n a flat even shaped loaf do you covet prize climb her heights and take it in ourselves our future lies lias life Is what we make it GOOD THINGS FOR TH THE E TABLE in the time of year when chestnuts tire lire in season the pudding par excellence Is ng slake make a cu custard tard of three cupfuls of milk one anu and one halt half cupfuls of sugar one half ten spoonful ts sl of alt and four egg yolks cook strain and cool add one pint of thin cream one fourth of a cupful of pineapple and one rind and one halt half cupfuls of blanched chestnuts cooked soft in boiling water and put through a sieve line a two quart melon mold with part of the mixture to the remainder odd add one halt half cupful of candled candied fruit cut in small pieces one quarter of a cup of sultana raisins and eight chestnuts broken in pieces rind and soaked in maraschino tor for several hours fill the mold cover pack in ili salt and ice and lot let stand hours servo serve with whipped cream flavored with maraschino jellied chicken dress clean rind and cut up a tour four pound fowl put in a saucepan with two slices of onion coer with boiling water and cool slowly until the meat falls from thit th bones when partly cooked add a halt tablespoonful tablespoon tul of salt remove the chicken reduce the stock to three fourths of cupful strain and skim off tit the fat decorate the bottom of the mold with parsley and hard cooked eggs sliced pack in the meat arient freed from skin and bone and sprinkled with salt and pepper pour over the stock and place the mold under a heavy weight keep in a cold place until III alrin rin in warm warin weather add a teaspoonful of gelatin to the stock medley sandwich take two thirds third of a cup of minced chicken one third of a cupful of minced harn ham and tongue add cayenne and enough mayonnaise to make smooth spread on buttered brown and white bread and make ribbon sandwiches hoota Z |