Show 1 the aarne of old with its ita wealth and wine was the handiwork of a sturdy race the they well and they made it Ando and lino they thOy dreamed ot of it tie as their childrens place they thought tho the joys they had won to give and that seemed so BO certain and fixed and sure to the end ot of time in the world would live and tile rome fashioned would long endure they passed to their children the hoarded boarded gold their marble halls and their fertile fields los but n not the spirit of rome of 0 old nor the roman courage that never yields they left them the wealth that their hands had won but they tailed failed to leave them a purpose true they left iet them thinking lires lifes work all done and rome went down and was as lot to view edgar guest THINGS WORTH KNOWING use the rich spiced left e from n pickled s to baste the n roast I 1 it t imparts a delightful flavor to veal pork or lamb from a five pound beef roast a small family may be served from three to flee five dinners and have the bones tor for soup stock for the first meal the meat 19 roasted and basted with the drip pings for the second meal the roast is sliced and heated in the gravy served lot hot with baked potatoes for the third meal a meat pie with mith biscuit for the top for the fourth beef creole style for the fifth croquettes croquet tes Re chauffe of beef creole style melt three tablespoonfuls of butter add a tablespoonful tablespoon tul each of minced onion find green pepper chopped fine cook until tender add three thred tablespoonfuls of flour a cupful of broth and one halt half cupful of tomato puree one half teaspoonful teaspoon tul each of salt and grated horseradish horse radish one teaspoonful spoonful ten of lemon juice and two cupfuls 0 of cooked diced dicea meat serve in a rice border croquettes Croquet tes from beef roast take what meat la Is left chop fine mix with one half cupful of boiled rice one halt half teaspoonful of salt cayenne to taste and one cupful of thick white sauce chill then roll in crumbs brush with an egg lip dip in crumbs and fry in deep fat to a golden brown serne sene with tomato sauce A five pound piece of liana harn will make several nier meals ils A thick slice may inay be par parboiled covered with a mixture of brown sugar and mustard using a teaspoonful of mustard to four of sugar then bake for an hour or more in a moderate oven the ham bone may be cooked with vegetables for a boiled dinner or simply cooked with cabbage the bits of ham may be minced and pounded then seasoned well and used for sandwich filling stock from beef extract slice ft a large onion into a granite pan add a slice of cut fine a carrot chopped three stalks of celery with leaves six cloves a dozen peppercorns a stick of cinnamon a bay lent leaf and a sprig of parsley thyme and summer savory cover the lie vegetables v ith cold water mater and cook until tender strain through gli afine sieve for each quart of broth ad add one teaspoonful of beef extract serve hot stuffed dates use to replace the alie date stone removed or a blanched almond al rolond or a mixture of chopped nuts and fondant roll koll in granulated sugar and serve as a dessert throw up the window the morn ot of life in its most subtle luxury tile air Is like tile the breathing from a rarer world and the south wind la Is like a gentle ti fj tend lend parting th the L hair so softly on my brow seasonable DISHES when making rolls for variety make them very small and put three toge together er in n we well greased gem pans when wb risen very light ba bake until brown they will I 1 break apart into I 1 three small shapely rolls round of beef en casserole put into a casserole one fourth of a cupful of sweet fat and when aien melted add one cupful of the fol following loNIng mixture equal equa parts of celery carrots onion and liam ham all chopped together cook the vegetables until brown then lay over them four pounds of beef from the tougher uglier to end of the round cover with a second cupful of the same mixture and cook in a hot oven three quarters of an hour remove the meat from the he casserole ole strain off the vegetables add a cupful of stock to the strained liquid and return to tile casserole with the meat over the meat spread one cupful of 0 seeded raisins cover and cook for one hour and a quarter longer pork chicken split a pork tenderloin lengthwise leaving the halves joined pound tile the meat of each slice until halt half inch thick SPI spread ead with the following Stu stuffing fring one cupful of bread crumbs one quarter of it a tet ten i spoonful of salt a of pepper I 1 n I 1 slice of chopped parsley pickles C capert t and lemon Iu ion juice anil and a tt of chopped 4 mix willi I 1 I 1 one ine fourth of a cupful of melted buelte but mens mena souls are pitched in different keys 1 I 1 some like ilka a lark rise strong of wing above e tho the clouds ot of suffering and cheerily mount and sing till gloom gr erows 0 ws glad and suffering buffering men smi smile Is listening and take like heart again ter and one beaten egg arrange the stuffing ng so that aliat it will be higher in the center and sow sew or tie the edges of the meat together so that it will resemble a plump boned bird bake basting until well browned roast veal au jus season a filet of veal with salt and pepper and put in ft pan ann with rn onion carrot bay leaf co cloe anil and small piece of butter place in a rositor ro put in the oven and baka one halt half hour remove tile the cover baste every five minutes for one halt half hour remove the meat to platter put a little water in the pan and an f 1 1 let e t si simmer m m e r five fl v e i minutes n in u tes S strain t i a 1 n n and n d p pour 0 ur t this hl s g gravy ra v y ft around r 0 n d t the lie r roast 0 ti s t OUT OF THE ORDINARY the common fruits of mother earth it if served in III ways a little out of the ordinary may become dishes that tha seem to be extraordinary tra A all I 1 I 1 vegetables should be put to cook in boiling water but cooks differ os as to time tor for adding salt the alie majority banever bo lion never ever agree that tender succulent vegetables should be salter just before serving root vegetables may be salted during the cooking turnips may be hollowed out in the form of cups cooked until tender and the cups filled with creamed peas diced dicea carrots creamed celery or other vegetables well liked carrots with lemon butter cook carrots cut with a vegetable shredder until tender in a very little water let them steam on the back of the stove and dry out add salt nutmeg and a dash of cayenne with a tablespoonful or less of lemon juice serve hot beet cups prepared in the same way the lie turnip cups were and filled with the tiny filly string beans which have been cooked in bacon fat vinegar and shredded onion and all served hot makes a most tasty and pleasing dish cottage cheese made into balls and nd rolled in chopped green pepper then placed in lettuce nests with nith a thick boiled dressing well seasoned served with the salad makes a very pleasing dish cooked chopped beets served wl with th french dressing dressi nR Is a dish greatly liked when serving corn in a thin white te sauce add an egg or two for richness and have a much more nourishing dish aird one not common nothing more surely prejudices people in favor ot of an individual and the opinions that individual holds than a spirit of openness fairness and tolerance while walla the opposite qu qualities gitles are bound to arouse antagonism occasional DAINTIES new ways of using peanuts will bo be welcomed by those who are fond of the ground nut creamed P e a nuts on toast scald two cupfuls of milk in a double boiler reserving on one e tablespoonful to mix ft a teaspoonful of cornstarch add one teaspoon teaspoonful n of onion juice one teaspoonful of salt and one fourth of a cup of stuffed olives chopped or green peppers or cooked celery may ue be used cook until smooth and thick and add one cupful of finely minced or ground fouad peanuts just before serving so serve 0 on to toast s eggs stuffed with anchovies cook ns as many eggs as needed until well done remove from tile the shells and cut in halves lengthwise take out the yolks and pound them with ns as many skinned and boned anchovies adding butter nutmeg popper pepper and salt to taste fill each half egg with the mixture put them in the oven to heat very hot and serve on oval oral pieces of 0 bread which have been fried in butter rice with cinnamon cook two thirds of a cup of rice with a pint of boiling water until the water Is absorbed then add a little nt at a time a pint nud and a half of milk let the rice cook slowly tor for four hours or until quite tender add powdered sugar to taste and when N lien well dissolved set away to cool when cool odd add a cupful of whipped cream mix and sift cinnamon over tile the top put on ice fee until wanted stuffed tomatoes cut oft off the tops and hollow out the insides of nice even sized tomatoes rill fill with the tomato 1111 mixed ed with chopped celery aud and onion and any desired desire dressing stone some olives and ill fill them with anchovy butter made by pounding a fw few anchovies and mix with equal parts of butter put one olive in n the center of each tomato sprinkle with chopped parsley and borve sandwich filling A delicious filling for sandwiches Is cream cheese tin and d chopped maraschino cherries adding a dd in a bit of the cordial from the liot bot ile to moisten the lie cheese such desserts as custards bustards cus tards tapioca corn stare 11 and caramel puddings may be prepared in twenty minutes and put to enol cool ginger bread when baked in gem pans and served with ith whipped cherin makes a fine dessert and one easily arid quickly prepared it Is wise to make inake a list of dishes easy and quick to prepare so that in a rush one may choo those things host best suited to the oc occasion ion or best suited to her supplies tiu |