DINNER MENU

Sw«et Potato Soup.

Stuffed Squuh. Baked Egg Plant.

FHetl Tomaton. Boiled Cabbage.

Cracker Nul Sandwiches. Gratiam Bread.

Rice Dumpling.

P«*ra. Grapes. Apple*.

RECIPES. Fried Tomatoes. — Select firm tomatoes, cut in half and fry with the cut side upper- most, in Nutcoa. Sprinkle with salt and when cooked turn , pour some cream over and reheat. Serve immediately.

From Mr. Rl-Siard MEddleton.

To Boil Cabbage (Odorless.) — Cut cab- bage up into small pieces, let it stand an hour in salted water. Have pan of boiling water ready — drop in the cabbage, handful at a time, if water stops boiling wait until it begins again, then resume. Do not put the pan lid on.

Prom &-.V^« .> IMr Kilchm.

Sweet Potato Soup. — To a pt. of cold mashed sweet potatoes add a pt. and }^ of strained stewed tomato, rub together through a colander, add salt to season, and half a cup of cream.

Rice Dumpling. — Steam i cupful of rice till tender and line an oiled earthen pud- ding dish, pressing it up around the sides and over the bottom. Fill this with rather tart apples cut in small slices ; cover with rice, and steam until the apples are tender. Let stand until cold, then turn from the dish, and serve with sugar and cream.

Grape Juice. — 8 Its. of perfect Concord grapes. Wash and stem, put in a porce- lain or agate kettle, and add a qt. of cold water. Put on to boil over a good fire, mash the grapes with a spoon. Boil 15 minutes, remove from the fire and strain through a jelly bag. To every qt. of juice 1898

add half a lb. of granulated sugar, boil 12 minutes, removing any scum that may arise, fill heated bottles and seal while hot.

While in Washington visiting Mrs. Parkman, we were delighted with her many original ideas in regard to Vegetarian cookery and the pleasing variety thereby afforded for the table. Below are two reci- pes for dishes which we found very appe- tizing, we wish to state that the recipeh are not worded by Mrs, P. but are simply our remembrance of the way we saw her prepare them.

Fruit Mush. — Prepare Wheatena mush according to directions on the package. Have some dried plums, stewed, sweetened and strained and stir into the mush : boil the whole a little longer and it is then ready for serving.

Stuffed Squash. — Take a good sized yellcw squash; pare and cut in halves acres. Place in a baking pan and stuff with a filling made of bread crumbs, herbs and a little chopped tomato, season as desired. When, stuffed tie together with a fine cord and bake in the oven till the squash is tender. When cooked remove the cord anc serve in the dish in which it was baked. TABLE TALK.

You'repretty smooth," said the ^nnegar to the olive oil, "but you are not half to sharp as I am,"

"H'h! I wouldn't talk," rejoined the oil. " You are not so slick. Why, you can't even get away from your mother." — Sdfded.

Figs, dates and prunes are among tlit dried fruits which are often served unwath- ed. Only the most expensive varieties are safe to eat without a thorough cleansing.

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^FdOD HbME^CAftDENl

THE WATER-MELON AS FOOD AND

By Mrs. Anne B. Clubb.

Syrup and vinegar are now made from water-melons in the South. — Grand Haven (Mich,) Courier -Journal.

I made excellent syrup from water-mel- ons and received a premium for one at the Ottawa Co. or Grand Haven Fair. I also made vinegar of the rind. Following are the recipes :

Water-melon Syrup. — Cut open ripe mel- ons ; pick out the seeds and separate the ripe portion from the rind. Squeeze it in a clean coarse sack and boil down as for maple syrup, clarifying with white of egg and taking off the scum as it arises.

Water-melon Vinegar. — Cut the rind of the water-melon into small pieces and stew in plenty of water, adding the strained pulp and scum from the syrup. When well cooked, strain the whole, put into a barrel, add vinegar plant or mother of vinegar, and let it stand in the sun until it all becomes vinegar.

Water-melon Sauce. — Pare and cut the water-melon rind into inch cubes and stew in enough water to keep it from burning, 6 hours or until soft ; add the juice and graled rind of lemon and half a pound of sugar to each pint or, if for preserves, a pound of sugar to each pint. It becomes translucent in cooking and is a very rich preserve. It can be candied like citron if cooked long enough.

Water-melon Seed Tea. — ^The seeds of water-melon should always be washed clean and dried. Then, when required, pour boiling water upon a handful of the seed and let it steep.

P^xcellent in fevers and kidney diseases.

The colored people in the South carry the sieds in their pockets and eat them raw to prevent an attack of yellow fever, i+o

The juice of water-melon is said to be an excellent lotion to take off tan and freckles.

If the rinds and seeds of water-melons were properly used instead of being thrown into the swill barrel, there would be less fever and kidney cases.

WHEAT MIDDLINGS AS FOOD. Prof. Chas. D. Woods, of the Maine Agricultural College, justly doubts the advantage of the practice of adding mid- dlings or bran to white flour in making bread, on account of its irritating the mucous membrane and hastening the pas- sage of the food before it is properly digested. Such a method of making Graham bread is often resorted to and some bakers honestly call their product "Bran Bread." We have always contended that wheat should be so thoroughly ground that the outer layers lose their irritating and, in a great measure, their laxative quality. By thorough grind- ing we no not mean very fine grinding. Even the starchy or white portion of the wheat does not require that, but we contend that the outer layers of the wheat should be ground with the interior portion until aU passes through a No. iS sieve and a// should be returned to the mill that does not pass through that sieve. Then you have a good flour of moderate fineness, containing all the elements of the wheat in a form avail- able for deliberate digestion. The me- chanical effect of the outer cuticle of the wheat is not to be lost sight of. We are entirely opposed to the theory that nothing should be taken but nutriment. The Vegetarian Society Mill grinds the entire wheat better than mills used for making white flour.

The Athlciie in Greece, in accordance witli the common habits of the people, were trained entirely on vegetable food.

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LARGE CHERRIES. My father has a fruit farm of nine acres here. We have about four acres of cherries ; eight varieties in bearing, reaching in time of ripening from May to September. We have most all off now. Some are very nice, being as much as three inches in circum- ference. I wish you could see some of them— S, H. Carnahan.CollegePlace.Wash.