Show f j it if the power to do hard work Is not talent lent it la is the best beat possible substitute for or lit it things dont turn up in this world u until nothings til somebody turns them up A pound of pluck as worth a ton up 0 of f ju luck ck luck is 1 an ignis fa batutis tutis you may ollow follow it to ruin but never to buccos james jamea A garfield DISHES FROM LEFTOVER FISH ea like tender meat the fiber of fish bardonek liard bardo ned by continuous high heat w therefore in re heating it care should be taken spiced fish with white sauce season S highly any leftover fish with any one of a combination of tomato catsup anchovy bovy worcestershire nip and paprika to enough white sauce to cover the fish add two well beaten eggs to each cupful of sauce flake the fish pour lover over the sauce and heat in the oven r fish Cock cocktail tall take a small piece bof f cold boiled halibut allbut li remove the skin and bories and flake it season with salt and pepper for the sauce take one teaspoonful of tarragon vinegar me e teaspoonful of catsup one tea spoonful of lemon juice one half tea of horseradish horse radish and a drop ot of abasca sauce put a tablespoonful of feh in each glass pour over the sauce id md serve mock lobster in chafing dish ike ake one slid and one half cupful cupfuls of boiled sri h salmon Is preferred one cupful stewed tomatoes well seasoned two of cracker crumbs one leq ful of butter salt paprika id d a ii little t worcestershire sauce melt d e littler add the tomatoes fish and then teen the crumbs heat all fe kether ether fish ish I 1 oaf flake finke the renIl remnants lants of wd ka by bahea fish there should lie be two bijj pauls lip fuls it i not add raw oysters to 1371 ta ake k t up ul 0 jhb ib amount add it a cupful of inning lif fing left from the fish one cupful t coarse bread crumbs ni moistened ed with belted butter one beaten egg sou ron well with suit stilt pepper and one akk spoonful of minced pickle place i i A small bread p pan an or a quart mold av yar with buttered paper and cool cook 11 in moderate oven for half an hour unsold old on a hot bot platter and serve with etc ite sauce sallee creamed fish in potato cups disi is i ird 1 all bones and skin from any joked fish season genson well with salt and a little lemon juice slake white sauce allowing aalf as much ore GE uce e is as fish add acid a slight grating of meg put the mixture in potato ets ups 1 and brown lightly in the oyen ayer I 1 t buckle in with a bit of 0 a grin hen en take lake oft your coat and go eo to lt it is d start in to sing sine as you jackio tha s alei 11 ing violent K atiat at ase be C dotte and do 0 it Idell 00 and EVERYDAY EVERY DAY DISHES delean ive ada kace e halt half inh inch slices of brown 11 the mini kind that has been steamed gases a in one pound linking baking powder ork I 1 IV cans fry in a little bacon tat fat until hot then safe aoa serve with a poached egg e on each ilig the bread pudding cutter butter tile I 1 both sides of throe three slices of bread add one ing rill Y quart of milk two thirds urt of a cupful of molasses little salt bake slowly about anpo VMS urs and a half stirring often to le care the tae first half hour of cook cooking ilig M abit dao with cream SO ts Ome fette to one cupful of the id d two tablespoonfuls of milk 0 ee well beaten eggs a teaspoon 0 ver alt stirring them lightly melt licit of butter in a smooth e pan and nhen hot pour in astles are lette elette As it cooks lift it from a clio ea to let the uncooked part run have to when all Is creamy spread pimples 0 ur r tablespoonfuls of currant I 1 it I 1 ng id deold told serve hot on a hot bell 1 t warter e cake porcupines cut a or rounds of sponge cake L basilo a pudding dish moisten with 2 or any canned fruit juice I 1 adol almonds and ana press into the g ring ing the sharp ends up cover oft ft custard and bate bake until the are ara brown and the custard be jidas 1 f cups for sauces when ray cao lit 01 erno lemonade nade save the best skins 1 ig 9 t them hell at oneo once into cold way waa will keep for several days a is vest it LA non on cups are nice to use for 0 a wings with lettuce or cock tired i with will oysters or Holland hollandaise alse I 1 kh fish fisli I 1 s ill 6 in jelly gotten Soften one ot of granulated gelatin arter er of a cupful of cold wa issolee alth halt half a cupful of its iter er add one third ot of n rup cup 1 pt aj 0 ned ined honey ono one cupful of 01 ax 1 1 0 range ange juice and tile the juice of yere y ey 10 on n set a mold in ice water avater y act n halt half an inch of the liquid 20 aly IY firm arrange a layer insor of aly ore voris tlona free from all mern mem anle a co ad A A I 1 11 1 cover with mol ludru 0 gel used re kebarden eb harden arden and repeat repeal until site i full and nil all tile hie a fruit and in foe relief tio been used ser sene e turned coo 00 1 old lold either with or without cream one may vary this 0 JO sing other fruits it fanned 2 1 be ba carefully drained al ne 1 ID IJ awake to effort while tile flay day is 13 shin ing tho the time to labor hl not always alway last and no regret repentance nor repining can bring brine to us again the burled buried past saro sarah bolton WAYS TO SERVE TONGUE beef tongue Is so well known and liked that it needs no praise A beel beef tongue if lightly corned for n few days or a week id 13 much improved in flavor simmer until tender then cool in its own we W e liquor after skinning and it may be served in hundreds of ways for those who like a sweet sauce raisin sauce is a great favorite raisin sauce with beef tongue tako take one halt half cupful of raisins one quarter of a teaspoonful of ginger the juice of half a lemon one teaspoonful of chopped onion two tablespoonfuls tablespoon fula of butter the same of flour one tablespoonful of chopped carrot one ter of a teaspoonful each of celery seed and pepper one teaspoonful of 0 salt one halt half pint of stock or water rut put tile the onion and carrot in the butter and cook slowly until well browned then add the raisins and stir until they are heated remove from the direct heat and add lour and stock vi with ith the remainder of the seasonings serve hot on lot hot tongue or corned beet beef calf pork or lambs tongues are all used in recipe in which beet beef tongue may be used pork tongue on toast cut pieces of bread in any desired form find and try fry a golden brown sprinkle with grated rated cheese find heap with cooked chopped pork tongue season with salt anil and paprika ind and sprinkle with bread crumbs place in a hot oven to brown the crumbs english calves tongues take two calves tongues and cover with a rich soup soul stock salt pepper and malt vinegar to taste gook ook slowly until ten led ter dor serve the tongues sliced with boiled carrots and turnips pour over the remaining stock and serve lamb tongue with macaroni cook one quarter of a pound of macaroni put iut in a baking dish with one lambs tongue chopped and seasoned one cupful of tomato sauce and one I 1 half cupful of grated cheese itla with aith cheese and bake antl brown serve liot hot all common things lings baca days events that with the hour begin and end our alev pl TOres ares and our dis contents ars bounds by which we may ascend WHAT TO DO WITH LEFTOVERS the leftover problem is one which needs dally daily solving ind and constant core in most households to SK 1 see that nothing Is wasted pasted remnants Ilem nants of fish as of meat should be carefully screened and nener neer placed in contact with butter or milk lo in the ice chest F fish ish should be served within 24 hours after the cooking w it spoils very quickly when buying moat meat remember the leftover which may follow and may need a sauce have nit all bones that are removed from roasts and other cuts of meat sent home to go into the soup stock kettle ask for the marrow bone with soup soul and stewing meat ns as marrow is excellent for shortening with french chops and crown of lamb enough trimmings are thrown away to male make a most savory dish remember when ordering meat that an allowance of suet should go with the meat try out tile the suet and mix with equal parts of lard and you have a shortening which will take the place of butter beef croquettes Croquet tes made from soup meat chop the meat very fine season highly with salt pepper and celery salt add a little grated nutmeg it if liked or a little onion juice to two cupfuls of meat add one half cupful of rolled oats and enough thick tomato sauce sauce to shape into croquettes croquet tes roll in egg and crumbs and fry lo 10 a deep fat serve with the remainder of the tomato sauce R abuce rebea re heated ted and thinned savory tomato sauce take three large tomatoes or two cupfuls of canned tomato add water a tahle table spoonful or two wo and stew until soft add one half teaspoonful of salt raft two live sprigs of parsley one slice of onion a bit of bay leaf six peppercorns six cloves and two tablespoonfuls each of flour and butter cooked together cook all together fifteen minutes strain bull up one minu minute te and serve the tomato and seasonings may be cooked lien strained and the flour and butter added jf more convenient rhubarb ind and raisin pudding cut ono one pint of rhubarb in half loch inch places and odd add one cupful of sugar let stand in an hour or more cutter butter one pint of blend crumbs with one tablespoonful tablespoon spoon tul of butter add one cupful of raisins put a layer of the rhubarb into a buttered baking dish cover with the he crumbs ind and raisins repeat and finish the top with buttered crumbs bake in a moderate oven one me hour ade e |