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Flank Ba«f Cooked In CatMrole May Be Made aa Deilreble aa the Mere Expanalve Cute—G:od Stevr at Neck of Mutton. To tie vomaa who aw compelled > ecuLomlze In houaefcoM eapaneea, the followlnc reclpaa will pror* of In-

with one qaait of water or bone etnek. brtn* thla the boll, then let It almmer geotlr for an hour, when you add to it the white part of all leelu and taro or three turnips sliced, a lump of sor’vr, a email teaapoonful of salt, and half that quantity of pepper, and let It all stew gently together for one and a quarter hours to one and a half houra longer Serve in the dleh in which it was cooked. Take a pound of liver, wash it to grt rid of all blood, etc., and dip It in Boor. Wash, pee! and slice four pounds of potatoes chop up finely two ocioW and two apples (the Utter softens the livert ; pul me ounce of dripping in « pan and when melted and quite hot put In the liver, sprinkle It with a little of the onion and apple ami fry UU nicely colored; add a IV dered sage; now put the 1 —— a eaucepan or caaaerole, add the sliced potatoes, the rest of the onkua and apples, s seasoning of salt and pepper, and three-quarters of a pint of water: bring Just to the boll, then draw the pan to the side of the fire and let - the conteoto almmer for 45 it'--*— Servo In the caaaerole or turn to a hot dish. Take the scrag end of a neck of m m and cut It up Into neat cutting away all unnecessary h solve two ounces of clarified drl| In a casserole, and ad ounces of flour, and wb blended and of the < but only lightly ccVored. \ In the t ‘ ' ' fa enough stock C meal thoroughly and stir U a! er -HI It comes to the boll, a draw the pan to o contents simmer gently, l with salt and a dual of peppC take from two to three fe cooking. Meanwhile peel a Into dice two carrots and two tl _ _ and slice thinly an onion; now toss a! these vegetables tn »'P» ” Ore with ono ounce Of I nicely colored, when you add t! the meat, etc., >»d let C gently till the meatTrwr and serve with the *~ nenter. Put Into ■ . fu!*>f dripping and let It get h try In this two sliced onions, one and a halt pound of neck o ton. wash it s ell end put It tn tl with the w ’ cover down closely and l gently for 45 minutes, trim, and slice down a e eight pieces and pot those fa peel air potatoes and cut tf si rs abeft half an Inch t place these also In water, meat has been s c.merlng five minutes lift O ’t the a lotatcim dripping wii . " them round the meat. U-aapoocful of salt and 1 spoonful of pepoer. cover < pan cloaely again and V forty-Ove minutes longer, cooked very slowly or f Swiss Potato Soup. ’ Wash, per* and cot in halv small potatoes. Wash, pare and « In siloes one largo white turnip. 1~ boll together ten minutes, drain, a half an onion cut In alloea, a cupfuls of bofUng water Ot vegetable* are eoft. dra'n. i the water to add to the Veg ter rubbing them through a i Add one quart of scalded milk, r* and bind with shortening and i cooked together, using four ;

of flour.

with salt i

Haielnut Taffy. Mix a pinch of salt, a pinch of cream of tartar, a teaspoonful of vinegar and half a cupful of water and add to a • pound of lump sugar which has been put Into a saucepan with two tatlo-. j spoonfuls of butter, melted Stir constantly until boiling and then add cupfuls of hatelnuts, which have b shelled and halved. 8Ur and cook . until the candy is brown, add a scant teaspoonful of vanilla and pour Into bottar pans Mark into tquarea cool. Bitter Oriddle Cakes. When naktng griddle rakes of b3fe3& termllk, Ikey will be much lighter and, , < more er If one small cupful (' very dry bread crumbs la added l each pint of buttermilk. L will be m ood. and the dry bread be utiUaeo — Home Dt-partment," 5

Cold Chicken Soup. Cook one chicken, half buuchj| fry. aisrter cupful of r ce Jm quarts of water, cool. skim. aMH parslo. two Ubtc*pooaf | <Ktt—. » ^ 1 cooked ham. Juice of a Indian, <r#_^ ; iek.u.t -.u™ » u*. I ■«““ ’ 1 be .wiled U. any dashed way. I 0 ' ’

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