| Show THE LJ K I 1 LH E IN T it Is bettor only sometimes to bo be right than at all times t to 0 bo be wrong wrens before I 1 resolve to do ono thing or tile the other I 1 must gain confidence tie rice in my own ability to keep tny my resolves when ihen they are mado made lincoln seasonable FOODS the following Is something a little out ot of the ordinary but a dish which uses leftover left latt over bits ot chicken and furnishes a tasty dish chicken pancakes remove all bits of bilte white meat left on the framework of roast chicken take the bones skin and giblets of the fowl find and as much chicken broth as will cover the whole water later may be used if there Is no broth add an onion cut tine fine it a piece of carrot find and simmer an hour or two strain remove remove the fat and thicken with flour and butter cooked together remove from tile the fire and stir in the yolks of two eggs beat up with the juice of halt half a lemon pour this sauce over the prepared and let it get cold slake make two very thin pancakes cut out of them eight pieces five inches long and four foul inches wide find and put them aside spread the pieces of pancake on a big dish ind cover each with thin sliced cooked bacon on oil the bacon set a large tablespoonful of the minced chicken told fold the pancake over seal with a little beaten egg white crumb them and bake a pals pale brown in a well buttered dish serve hot on a napkin philadelphia butter buns make a sponge of one cake of compressed yeast east one fourth of a cupful of water one cupful of scalded milk and one and one halt half cupfuls of bread flour when light add one fourth cupful of butter melted two egg yolks one half teaspoonful of salt the grated rind of a lemon and about wo two cupfuls of flour knead until smooth and elastic cover close and set aside to double in bulk turn upside down on a board roll into it a rectangular sheet spread with softened butter dredge with sugar find and cinnamon and sprinkle with currants and roll as a jelly roll cut into inch pieces an inch and a quarter long tills this amount will make 16 buns butter the pan in which they are to be baked dredge well with brown sugar rind and place the buns when light bake carefully not to burn on the bottom the sugar and butter should glaze the bottom of the buns bung three or four tablespoonfuls of butter and half a cupful of brown rug sugar ar will be needed for the bottom of tile pan creole pralines pradines Pra lines stir three cupfuls of granulated sugar and one cupful of thin cream or milk and two tablespoonfuls of butter boll without stirring to the soft ball stage cook over the fire in a smooth saucepan one cupful of sugar until it Is caramelized carameli zed pour the first mixture into the caramel bud and let it boll up once take from the fire and beat until thick adding at the last moment throe three or four cupfuls of pecan meats drop by spoonfuls on ca buttered marble to cool A little wor word d of 0 kindness spoken A motion or a tear has often healed the heart broken and ana made a friend sincere john greenleaf Green leat whittier whittler LITTLE ECONOMIES ECONOMICS every one who wants to help the state this year can do so by giving thought to the question of how to economize food if we are 0 I 1 careful of the little littie wastes waste s the J larger ones will look after themselves one of the best tests of 0 patriotism just now Is the stopping of all waste of food in our homes and substituting other foods for those which are less plentiful ful tills can be done without sacrificing health or strength it if a veal loaf or any kind of moat meat loaf Is wrapped in oiled paper before baking it will save a loss of flavor and juices avith no hard crust an emergency filling tor for sandwiches for two or three people can be made from half a jelly glass of chopped meat A tablespoonful of molasses added to griddlecake griddle cake cuke batter will make them brown nicely neep keep a small bottle of caramelized carameli zed sugar to color gravies brown sugar lo in a clean smooth frying pan until a dark brown add boiling water to ill dissolve the sugar lind and bottle the liquid A few drops will color a n bowl of gravy to remove the small feathers from gilme dip the bird after picking it as well as possible in melted pa paraffin lm the ho wax when cool MIU mill come off with the small pinfeathers pin feathers the pa paraffin may tie he melted and trained strained and used again and honey floney omay auy be used in many dishes in place f sugar Is ig fine in cake und and cookies makes rood good griddle cake I 1 and amidy in fact Is mi iw all round good for foi sugar there are riot not many so complete as those that are snatched ched under indor the shadow of tile the sword kip ling THE FUNCTIONS OF FOODS no housemother who reads tile the current ur news and magazines can be ignorant in regard to the importance of foud study there are a few general principles which it if borne in mind when supplying the lie food for the family will feed them correctly first in importance is the point that till all families differ as to needs the man who works at hard labor out of doors can eat digest and assimilate simi late foods that would injure one who is in an inactive indoor worker A groNi growing ing calilli who is 13 very active will consume and care for as much as the average man became lilt h Is making a framework and is covering that frame with good healthy te althy muscles must les food supplies the body with what it needs for growth and tor for energy e r g Y there are certain elements which are required to support life many of 0 them sri in very small quantities are found in the body but if these are lacking tile health begins to break these elements are carbon oxygen nitrogen nit til ogen logen sulphur phosphorus iron calcium potassium sodium and several others in small amounts the foodstuffs furnish these elements are examples of tile the different classes of foods Prot proteins eltis which yield carbon car tion hydrogen oxygen sulphur and sometimes iron and phosphorus Pro tellis lean meats meath fish elsh eggs milk cheese and peas beans pad ind lentils fats fat of meat butter cream vegetable oils butr anil and yolk of eggs carbohydrates itce and ana other cereals potatoes other starchy legeta bles fruits honey and sugar All mineral matter fruits green vegetables et meat milk whole bhole wheat and other grains egg yolk water fats which yield carbon hydrogen and oxygen these ore are the hant producing foods in winter we need more of suan lucli food to keep up the body heat carbohydrates arbo hydrates which yield carbon hydrogen and oxygen whose molecules are in different arrangement than in fats these yield energy in the most economical form it if you expect any miracles in 1920 you have got to perform them sid says MEALS FOR A DAY by serving nerving occasional oven dinners the cook can economize on fuel ani attend in work in other parts ot of the home borne baked soup use a lar large lare e earthen bean pot cut up tip in small p pieces I 1 e c e s two pounds of beef cover with cold water season with I 1 th salt and pepper and place in the oven cools cook two hours then add two cupfuls of shredded cabbage four large po potatoes ta sliced two onions sliced one bunch of celery cut fine add lot hot water and seasonings and cook another hour bour strain and serve hot the beef and vegetables vegetable 3 may be ground tor for hash and the soup Is especially good pimiento bisque talce take three pints of chicken stock one half cupful of cooked rice six canned red poppers put through a rIver two teaspoonfuls of salt halt half a teaspoonful of tabasco sauce and one halt half cupful of cream fillets of veal divide a loin of cil cal steak into as many portions is as will be needed pound and season with salt pepper and a bit of powdered sage roll each and fasten securely with wooden roll each fillet in crumbs then in egg and crumbs again salt and repeat the egg and crumbing crumbine crum bing run a sharp wire skewer through the tb fillets and suspend them thein over a pan in the oven even basting often with chicken fat or butter they will have a delicious flavor when hen cookos garnish with parsley tomato salad an extremely pretty salad Is the following peel and cut tomatoes into eights without separating the sections place on a leaf of lettuce and fill all the centers with p pearl earl onions seve se ve with french dressing to which has been added chopped green peppers spanish chops gash french chops to the bone and nil fill with the following V stuffing six tablespoonfuls of bread crumbs three tablespoonfuls of minced holled ham two tablespoonfuls of mushrooms and two tablespoon of butter roll in ess egg and nd crumbs and fry in deep fat until well browned A few spoonfuls poon fuli of chopped meat especially those ot of hig high flar like liagin am will enson a blikh of rice or macaroni mn hed potato or hominy for a family of four or five HO PAwS SL |
