Show KIT n N r i ane I 1 were war I 1 an iron and steel automo olle instead instead of a 9 flesh bean and blood automobile which 1 I really am could I 1 get a license for myself as chauffeur to run myself with safety based upon my knowledge of my own mechanism and the theory and development ot of my power fletcher BRAINS NOT COMMONLY USED brains not commonly used ns as food the above title can be truthful with the two meanings for if we used our brains more in the performance of our household dut duties les we might save lucli labor and material however the subject ol of this article Is to be tile cooking and serving of brains brain brains braina have a delicate tissue that makes them suitable for many dishes which call for a tender meat remove the skin and fibers place the brains in a dish and cover with cold va water t or to which has been added a tablespoonful ble of vinegar L let et stand for two hours changing the water once or twice then drain and cover v with I 1 boiling water and just simmer 0 on n the back part of the stove drain and cool and they are ready for use brains of beef sheep or pork are used equally well in any of these dishes brains oyster style prepare the brains as in the above directions separate into servin serving sized pieces dip each in beaten egg then roll in flour or crumbs and fry in hot fat until a golden brown serve with cold slaw brains a la newberg cut tile the I 1 prepared re brains into one inch pieces place one cupful of thick rich white sauce in a chafing dish with the brains add two tablespoonfuls of butter or any substitute season with salt and pepper with a dash of lennon lemon juice heat to the boiling point stirring to keep from scorching add a beaten egg and when well mixed serve at once on toast brains omelet dice liali a cupful ul of brains that have been prepared f and cooked melt two tablespoonfuls of butter add the brains stir a few minutes add three tablespoon tablespoonfuls tablespoonful fu is of cream season with salt and P pepper epper make an omelet using four eggs place the brains in the center and roll into shape serve at once pork brains cutlets prepare the brains then put through a food chopper er using the coarse knife add to the brains one cupful of thick crea cream m sauce one halt cupful of broad bread crumbs find and season with salt pepper and a little lemon juice mix well and pour out on a large platter to cool ci when cold mold into cutlets dip in ear e flour and fry in hot fat until brown the aie flush of youth soon passes from the face the spells of fancy from the mind depart the form may lose its symmetry its grace but time can claim no victory oer the heart comm COMMON ON DAILY FOOD here is n R luncheon dish which will be enjoyed and may be served with liver find bacon spoon bread mix one pint of coarse cornmeal the white variety add one half teaspoonful of salt rind enough hot water to make a paste then cool and add one egg a pint of buttermilk one teaspoonful of soda separate the white and yolk of the egg poor into a hot well buttered baking dish and bake in a lot hot oven serve from the baking dish boston brown bread mix together one cupful each of whole wheat and graham flour one teaspoonful of soda and one cupful of cornmeal add two cupfuls of sour milk one teaspoonful teaspoon tul of salt find and one half cupful of molasses neat beat well and turn into well greased pound baking powder cans cover tightly and steam two hours remove cover and dry off fifteen minutes in a hot oven slice while alle hot with a string raisins and nuts may be added it if desired rice soup take one and one half cupfuls of rice water add one cupful of hot milk in which a slice of onion has been cooked melt idelt a tablespoon ful of butter add a tablespoonful of flour salt and pepper to taste fast cook all together adding at thelast one tablespoonful tablespoon tul of chopped parsley potatoes baked with cheese put a layer of cold boiled potatoes cut in thin slices into a buttered baking dish sprinkle with salt and popper pepper then add a thin layer of grated cheese repeat until tile the dish list Is two thirds third full add a white sauce to cover the potatoes then buttered crumbs aud and bake in it a moderate oven about thirty minutes spiced meat chop fine the tough ends of the beefsteak add a small it piece of oc suet season with salt pepper rind any savory herbs one half cupful of dry oatmeal one half cupful of bread crumbl and enough trained tomato to LV moisten make this into a roll ond use with the steak rolled around it bake as you would al roat add add onion juice or a holt holf of a c cloe of garlic if desired do not worry do riot not hurry As this world you travel through no INO regretting fuming fretting ever can advantage you be content with what bouvo won what on earth you leave undone there are plenty lett left to do anon combination DISHES WITH EGGS often a cupful of cereal rice macaroni or meat may be pieced out with a fe few eggs to t mak a most nutritious main dish sausage scram ble take on cupful of cookee sausage meat me at in mix with several beaten eggs and cook until the eggs are set serve with buttered toast oust mexican eggs split three green peppers length lengthwise Nise and take out the seeds eds fry in hot fat ant until well cooked vry lory six thin slices of ham and place on sl slices of t oust lay th the e peppers over the ham and put a fried or poached egg on each slice spanish eggs cook together one on cupful of stewed and strained to tomato mato one clove of garlic finely minced one chopped onion and two green peppers chopped cook gently until reduced to one half haic spread on thin slices of 1 toast n and n d lay a fried egg on each slice baked eggs with cheese prepare cirel circles e s of toast with the centers of each slice slightly scooped leaving a depression spread with butter then fill the hollow with creamed cheese tills this may be grated cheese mixed with hot cream to form a paste arrange on a lot hot platter break an egg on each piece of toast and sprinkle lewith with cheese place in a hot oven until the eggs are set baked eggs with ham make fake a cream sauce and add to it one cupful of finely minced cooked ham butter custard cups break an egg into each place in a pan of water in a hot oven until the eggs are firm spread the minced ham on slices of toast and turn the eggs on it sprinkle with salt and pepper and minced parsley eggs with creamed celery make a cream sauce and add enough boiled celery cut in small pieces to serve as a v vegetable ege table spread on buttered toast and lay a poached poa clied ogg egg on each slice the coarser portions of celery may be used for this dish using as little water as possible in cooking and adding what Is left for flavor to the wh white alte sauce then keep your gold but leave to me the soul to feel eel the tha eyes to see I 1 am content by divine the wealth of all the world Is mine 1 lelen helen hawthorne GOOD THINGS FOR LUNCHEON A dessert which Is good easy to prepare and serve is the following quick bread pudding cut thlu slices ol of bread into two inch squares and arrange in a buttered baking dish with layers of raisins chopped figs or canned grated pineapple pour b over it four cupfuls of oc sweetened milk in which two egge egga have been beaten set the dish into a hot oven and bake 20 minutes prune souffle soak eighteen prunes over night and stew until tender re move the stones and rub the prunes through a sieve until the pulp is smooth heat dent the whites of eight eggs to a stiff froth add seven tablespoonfuls of powdered sugar fold in the prune pulp carefully turn into a buttered pi pudding lading dish and bake twenty min minutes serve immediately or it will fall oyster rarebit boat beat one tablespoonful of butter in a saucepan add one teaspoonful of chopped onion rind find the same of parsley add three eggshell eggs egg swell well beat beaten enone one cupful of grated cheese and one cupful of oysters which have been parboiled in their own liquor then hen dral drained ned cook until unfit creamy stirring constantly and serve on toast the cheese used should be very mild or the oyster flavor will be polled bordeaux pudding cut sponge cake into three layers spread with jam put together again cover with whipped cream sweetened and flavored and sprinkle with chopped nuts serve on a platter liver with onion sauce dredge slices of liver with seasoned flour and fry brown in pork park tat fat put the liver on a warm marm platter fry a cupful of chopped onions in the remaining fat in the pan until a slight brown add a tablespoonful of vinegar and pour tle sauce over ever the liver mocha pudding toone cupful of brown sugar add half a cupful of butter one cupful of strained coffee one egg two cupfuls of bread crumbs one mi cupful paul of cooked prunes and two wo teaspoonfuls spoonfuls toa of baking powder when whan baked until bround serve nerve with the following sauce one cupful strained coffee one cupful of sugar teaspoonful of butter one each of cinnamon and cloves boiled to wea |