Show THE tt ie V t 30 t I 1 ts pi p i 1 i rr r r 10 rr r r i ph cabino labor had find feel been to ine ie a pl inse out cm no lion through ail a li my of at days it IL means no mere coin commodity im lity but human belnas beings just like me who live and love iove all annl plan and hope for grenter greater and it they bopa in lull dull blind fashion crudely planned I 1 shelf shall not no fall to und braley era icy WHAT TO EAT when hen young gleen on iiii are rut ful serve them cooked ns its be I 1 ving them in fit talks aks 0 three or fo amir ur on well buttered toa t and with a drawn adrayn butter or white sauce lambs tongue prin cess style W ansh ash throe hallib s tongues in cold water mater cover mah lah boiling n ilda one ne teaspoon tul cut or salt one of 0 chopped union oll a dash of cayenne two owes a bit of bay lent leaf coul gently until wider tender cool cu cut t in cubes add to one cupful of while sauce one teaspoonful of beef extract one half lea spoonful of lemon juice one teaspoonful of hopped chopped parsley and one tablespoonful of butter utter li serve in biln bale or rainel ra lils caramel almond ice cream mix lilt oil one e halt half cupful of hour flour one cupful of ugar sugar one elath eighth of a teaspoonful of salt and two cupfuls of hot bot milk with one anil and one half balf cupfuls ut or caramel cari unel flavoring an anil cook con in ili a double boiler for 20 minutes stirring frequently add two uell beaten eggs and cool coob three minutes stirring constantly ccoy and freeze mien lien partly frozel idd add two clip clixful ful of cream and one cupful of ground almonds or these may lie be alilee tit at once make hake the caramel flavoring by melting one and one halt half cupfuls of sugni in a smooth omelet pan ind and whon brown add one and one half hair cupfuls of boiling water and boll 15 minutes this caramel flavoring flavor ln Is nice to use tor for gravies sauces chop and other dishes needing such color and flavor brains with eggs prepare a pair of brains by soaking in cold water then trim and drop into bolling boiling salted water and let remain for five minutes ps cut into dice bee and fry in hot hoi L utter lutter using two tablespoonfuls then add two tano e eggs beaten with one half teaspoonfuls of salt and pepper to taste stirring until the eggs are bet fill the center of a hot plate with the brains and eggs and garnish with a border or of parsley with groups of 0 cooked mushrooms at intervals if you would know the flavor ot of 3 a pie the juicy smell tile the spice and taste you must be patient till the fiery core Is 13 cool thau bite a little deeper than the crust 11 II if you would know the flavor of a man gods mud pie ale made of 0 edens dew and dust be patient till ill loves fire has warmed him film through gli and look a little deeper than the tha c rusl crust GOOD THINGS A good dish to use up baked heans bean Is the lie follow ine baked bean soup put to ino cupfuls of cold baked beans four cupfuls of water two slices of onion vind and a few celery leaves in ili a saucepan and lot let simmer nier one hour rut put through kh a sieve with u S one cupful of stowed slewed to matoes and two tahle tabled spoonfuls of chill bauce seli selion season on with salt and pepper bring to the boiling point and thicken ith one table poon ful fill of bulter cooked with one tablespoonful of lour flour serve with croutons crouton sponge pound cake beat one half cupful of butter to a cream add the grated rind of a lemon and gradually beat in one half cupful or of bilgor Kir and tile lie beaten of four eggs one cupful of lour flour s alfted again with one olle of cornstarch born barcli and a teaspoonful of linking po wiler lastly fold in ID the beaten 1111 lilies tes and bake in a loaf thirty to forty minutes thi recipe makes a cake of sponge cake texture for fir finer grained rake cake 11 ue P one half teaspoonful of baking pow egg scrambled with ham braal three or four eggs into hito a suu cepin lidd a little milk of and pepper and bulter liu iler then fidd a half cupful of chopped cooked 11 ahlm lir fit anlu well dived and ere etli lind and we point nes liver forcemeat ro hub llie lite in nor surface ur face of a n pun pan with half of a cut clove of garlic cut a pound of or Isi mlis liver lier in ili cubes and add cook them in ili boon bacon rat fat with half a li allot OL cook stirring often until unil well ell cooked then ca c A add it a few cubes of veal or the breast of a chicken pound in a mortar then ihen put lint zil a i slee atilt add while title pounding tiled clopp of t ruffles truffles fles the lie hador will bp that of imported la pate te ase ue this for in gilcken or lamb croquettes croquet tes tvs or any cre creamed allied dih di h or to line ra ri or e egg g miari stirrers ers in which idal e egg Is to 0 o be goaded A little or of this forc nil senan olner wise tasteless foods sa save ve lie he sta anle le bread to uye crul crumbel crumbed libed anti and buttered buiter pd to cover the top of albes cf f hoped potato oysters creamed celery and lie iese i ese ns as well ell ns at tiny any nun min ber of deIr deserts ts tUL AU aiyu |