A Recipe For A Day

"Take a little clash of water cold

And a little leaven of prayer, And a little bit of morning gold,

Dissolved in the morning air.

Add to your meal some merriment, And a thought for kith and kin, .

And then as your prime ingredient. Aplenty of work thrown in.

And spice it all with the essence of love And a little whiff of play

Let a wise old book and a glance above

Complete the well made day." - Wells.

Nut Sticks

One and a half cups flour, 1 heaped teaspoon baking powder, pinch of salt, 2 tablespoons melted butter, and milk to roll out, cut into strips 1 inch wide, 3 inches long, and place some coarsely chopped nuts on top, pressing them in slightly. Nice to eat with salad. Mrs. George Wlalters.

Swiss Shells

Two well beaten eggs, add 3 tablespoons of milk, a little salt and flour enough to roll out very thin. Cut into squares, drop into deep hot lard and as soon as they curl up, turn over, remove and drain. They should cook in about 2 minutes. Sprinkle with sugar while hot. These are nice for afternoon lunches with coffee. Mrs. M. J. Balcom.

Timbale Batter

Two eggs beaten smooth, 1 teaspoon salt, 1-2 cup milk, 1 tablespoon melted butter, 1 tablespoon lemon juice.

Thin to the right consistency by adding 1-4 of a cup of milk.

Cream Sauce: Two quarts milk, 2 cups flour, 2 cups butter.

Melt the butter, add the flour, stirring until smooth, then add the heated milk, season to taste. This amount of sauce which is the foundation sauce for cream chicken or oysters is sufficient to fill 48 timbale shells.

Mrs. Warren, Tomah, Wis.

Savory Rice

Boil 1-2 lb. of rice in well seasoned meat stock until it is perfectly tender and forms a thick substance, press this together and arrange into a border on a hot platter and fill the center with highly seasoned minced beef, garnish the rice with boiled vegetables, cut into fancy shapes.

Mrs. E. I. Hatch.

Puffets

Two eggs, butter size of an egg. 3 tablespoons white sugar, 1 pint sweet, milk, 3 teaspoons baking powder. Mix soft and bake in gem pans. Mrs. E. J. Chapman.

Turkish Palif

One cup of uncooked rice, cook in 3 tablespoon lard, stirring carefully until brown with a little onion. Add two cups boiling water, and steam until the water is all absorbed, and then add 1 cup of boiling stewed tomatoes, salt and pepper and cook until soft. Mrs. Condo.

A Lunch Dish

Nearly fill a pudding- dish with cooked macaroni, make a hole in the center and fill with chopped cold roast mutton, which has been highly seasoned, cover with bread crumbs, bits of butter and pour over all a rich tomato sauce. Bake until brown. Mrs. W. E. Elsmore.

Milanese Risotto

Melt 2 tablespoons butter in a saucepan, add 1-2 lb. rice that has been washed and dried, stirring carefully to keep it from burning until it has attained a light, brown hue. Add 3 pints of well seasoned soup stock and a minced onion that has been browned in butter. Cook about 3-4 hour and when about half done, add some cooked meat chopped fine. When the broth has been absorbed, add 1 cup tomato sauce prepared as for Roman spaghetti, 1 tablespoon melted butter, 2 tablespoons grated cheese and a dash of red pepper.

Miss Edith Porter.

Spanish Macaroni

Break up macaroni into inch lengths and boil 25 minutes in salted water. Grind 1 lb. of raw beef and 1 'large onion, and fry both in beef drippings; add 1 cup strained tomato, salt, and 1 tablespoon Chili powder. Cook a few minutes and add the macaroni. This is very good without the tomatoes and pepper, adding instead a little good soup stock.

Oyster Macaroni

Cook 1-2 lb. of macaroni in boiling salted water 25 minutes and lay in cold water a few minutes. Arrange in layers in a buttered baking dish with 1 pint of oysters. Add 1 cup of rich milk to some of the oyster liquor, thicken with a little flour made smooth in some cold milk and pour it over the mixture. Salt, pepper and cover over with a little rolled cracker and bits of butter. Bake 1-2 hour.

Cambridge, Neb.