/EGETABLE VALUABLE IN GIVINO VARIETY TO MENU.

C«r« Bestowed on Its Preparetlon Win Be Well Repaid by the Tastiness Which Is Its Characteristic When Wall

Tbe tcEPlam Is plentiful and at Its best Just now. Well seasoned and carefully cooked. It may sire in many disguises many varieties to the mean. Many of the recipes given below are from southern Prance, where the eggplant Is the favorite vegetable. When choosing an eggplant select one of medium slxe and Arm. otherwise It may be loo ripe and full of grains Inside. However great the virtues of the eggplant may be. remember that by Itself It Is quite tasteless; son and season well. Egnplsnt Salad.—Put In the oven one eggplant five green peppers and two tomatoes. You will bake the tomatoes first then the peppers, and tbe eggplant last. Gradually skin, grain and drain off the above vegelee. Use a silver knife. Arrange In a dish. On a moderate fire In a halt cupful of olive oil fry a small onion cot Into small pieces and half cupful of olives stoned and cut into pieces. When the onlou Is slightly brown add everything to the dish. Salt and pepper to taste and add two labia spoonfuls of good wine vinegar. To

be eaten cold.

Broiled Eggplant—Cut the eggplant two lengthwise. Pat in a marinate composed of two tablcspoonfuls of olive oil. one teaspoonful salt, onehalf teaspoonful of pepper and some parsley. Leave It to marinate for an hour or more. Broil and servo with

the marinate.

Fried and Au Gratin.—When you cut an eggplant Into pieces for frying or other purposes be sure to sprinkle It with salt and let it stand under a weight for about two hours. Drain off the water, dry well and then fry. For the gratin cover with either tomato o^white sauce and bake for from 20 minutes. For Fritters.—Soak the pieces two hours In milk; dry and fry. using the following recipe for fritter batter: One cupful flour, two tcaspoonfuls of baking powder, one-fourth teaspoonful salt, one-fourth cupful milk, two eggs, one tsblespoonful lemon Juice. Sift the dry Ingredients; add tbe well beaten eggs, lemon Juice and milk Beat well. Prepare a few hours ahead. Stuffed Eggplant.—Cut the eggplant lengthwise. Make Incisions with a knife, salt and let siaod for an hour. t»raln off the water; cut the pulp and fry it for a few minutes In oil. Pound well; add four tablespoonfuls of pounded ham. a teaapoonful of parsley. salt and pepper. Sprinkle with crumbs, to which may be added some pannesan. Put over It a little oil and bake In an oiled pan for an bonr. Of course you may use butter lost Had of oil. but the olive oil blends Itself bettor with the eggplant. If Instead of bam you use bashed mutton, cooked rice and a bit of garlic and pimento you may call this dish "eggplant a la

Turcquqff . _

Eggplant ana Tomstoes.—Peel tbe eggplants; cut lengthwise lu pieces one-half Inch thick. Jpfh. let stand and dry. Put In a pft; rover with a well seasoned tomato sauce. Cover the pan and cook on a nyxlerate fire

for an hour.

Way That They Were Pre parts a Cerv siwtlon Ago Will Ba Found Hard to Improve Upon. In the Woman's Home Companion tha cookery editor devotes a page good cld-fashioned dishes, rodpea are given for dishes popular a generation ago. Tbe editor says that these dishes are not on the tables of the housekeepers of today chiefly because carefully written rules for their preparation are seldom found. Following Is a recipe given for Boston ' ted beans: ■Pick over three cupfuls of pea ms. cover with cold water and soak for several hours. Drain, pm la stewpan. cover with fresh water, heat gradually to the boiling point and let ier until skins win burst which is best determined by taking a few beans the tip of a spoon and blowing oa them, when skins will burst If anftJy cooked. Drain beans. Scrape a three-fourths pound piece of fat salt pork, remove a one-fourth-inch slice, and put In bottom of bean pot Cut through rind of remaining pork at cm, half-inch distances. Put beans in pot and bury pork in beans, leaving tbe exposed. Mix one UblexpoonfuJ of salt two tables poonfuls of sugar sad two tab! os poonfuls of molasses Add one cupful of boiling water and

How to Split a Qhort Cake. Almost every housewife knows how troublesome It la to spilt either short cake or a4oaf cake without having It heavy and soggy, and especially is this so when the cake is hot. I i ago in this way: As soon as the rake Is taken from tha ven I makn a alight incision with f jarp knife where 1 want the cake divided. In this 1 Insert a strong thread and by holding one end In each hand 1 draw the thread gently backward and forward until I have tbe cake divided to my satisfaction.

e boiling water as needed." RULES OF THE HOUSEHOLD One Woman Writes Out What She Wants Done and Thereby Gets Rssults.

“The reason that we, era. are obliged to put up with unskilled and Inefficient assistance is bouse we do not do our share In training the raw material," said Mrs. Good Housewife with some emphasis. “Suppose the great factories where eml grant labor Is employed should be run on the system which prevails in so many homes? Suppose the employer should say, 'Oh. dear. I lust hate to train a green hand! It takes so mnch time, and la such a bother!' "What sort of a product would that factory turn out? How long would that employer be able to stand the competition of other factories where a differ-* ent method was used? Personally 1 Relieve In concrete rules. If a new helper can read a list of definite directions. or lu the ease of Inability to road, have them read to her. they are fixed In her mind much more effectually than the same suggestions pouted in varying language. "I have known girls who would resent being told things over and over, learning this Mule list by heart, and taking a real pride in living by its simple rules.”

VALUE OF GOOD FEATHERING Appearance of Turkeys, Atv.ScU Patrons and Is Good Advertising Feature. Good feathering, though not for a moment to be regarded with turkeys as equal in Importance to vigor and hardness. Is valuable for three rrsKnis -first, because It Improves the air pea ranee of the-Cock, attract Inc patrons and not infrequently proving a good advertising feature: second, hee conformity to tbe best show-

8had Roe Salad.

Soak the roe In cold water fire min utea. then lay it carefully Into a pan with one quart of boiling water two teaspoonfuls of salt, one teaspoonful of tnluccd onlou. one-half of bay leaf, one teaspoonful of mixed whole spice and two uhlespoonfuls of lemon Juice; let it simmer (not bolll 15 min utes; pour off tbe eater, add cold wa ter carefully so as not to break the roe; add a piece of Ice. and when tbs roe la chilled and firm dry it in a nap kin; divide it Into long strips and then Into slices; serve on lettuce; pour French dressing over the whole.

Leg of Lamb. it a leg of lamb, put plate In bottom of kettle, place leg of lamb on top, then dressing pinned up In cloth Dip cloth In hot water, flour and place the dressing In the middle of cloth, tie or pin up tight. Place on top of lamb, boll until done, then press lamb and dressing togetber*aud slice when cold. Take the water lamb was boiled add one carrot, two onions and potatoes. Place one-fourth cupful of rice on stove to cook, add to stew Just before serving.

Jellied Veal. Materials.—-Cold roast of veaL two tablespoon ful gelatin.

Utsnalla.—Breed pan. saucepan, meat grinder. Directions.—Stew pieces of roast in a little water until tender. Grind or hop treat and season highly. Diasfive gelatin in one cupful of water In which meat waa cooked; mix with meat and mold In brradpan. Chill and serve in allocs.

A Bronze Turkey, room standards makes possible many occasions exceedingly proflutie side-sales of eggs and breeding stock, third, because there Is no better guide to the best breeding than tbe llmlis of a standard variety, so that one avoids the dangers of mongrel blood by striving to develop the very highest type of turkeys within the confines of the one breed. Ranking tbe desirable rbcracteris■Ics of the best turVcys In the order of their Importance might give a sequence something llkv this- Hardiness. vigor. Immunity from disease, quickness o' growth, alertness and in telllgence. bone and frame, shape, size, feathering and tameness. Several of these qualities are more or lesa Interdependent. but the list gives about the right Impression Turkey stock that Is prolific Is also to be desired, but this quality Is so closely allied to those first mentioned ibat it hardly requires a separate listing.

CORRECT SEED TESTER 'Rag Don’* Will Prove Satisfactory for Experiments.

Com Mutt Be Picked Out Ear by tar to Make Sure That It Has Nor Been Killed by Early Frosts— Keep the Towel Wet. The early frost this year caught much of the seed corn and It must bo picked out ear by ear to make xure it la not dead. To made a "rag doll" later, take a strip of muslin about nine inches wide and eighteen inches long for testing five ears, twenty-eight Inches long for ten ears and about forty-eight Inches long for twenty ears. Mark on It as many two-inch and three-inch divisions as there are ears of corn to be handled In the tester. Humber the divisions 1. J, 3, 4. etc Make u

BUILDING A CONCRETE First Essential Is Careful Select Sand and Gravel—Be Carat In Use of -Water. «Br T. R SKWALL. Northwest SehAsrlculture. Craokvtoc. Mina.) Careful solectloc of sand and el is the first necessity in the Mruction of e concrete water tan the farm. Sand should be clear sharp, containing not more than or four per cent of clay. If It cor more clay It should be warhed. G should also be clean and no’ than three-fourths of an Inch lb ctcr for small t large tanka. A goc may be made of o

"Rag Doll" Seed Tester.

wick about one Inch wide and a foui*

long, of any old cotton doth.

Number the ears to correspond to the divisions, placing five kernels from ear 1 In space 1. etc. The rag doll ihomd be dampened before placing tbe »ced corn In 1L When all the spaces are filled, carefully roll the rag doji cp, starting from the left hand end, making sure that the seeds are not

gravel. THe eminent, ibind ard graver be thoroughly mixed dry. by tt with 0 shovel or hoe. Water si then . r :>e added, a little at a timq UI t».e mixture U .mushy but sVy'/py. If too mrcfc water is orr tV» forms are not Ugh’, a pa •he cement will leak out wiu water and the concrete w’JiAx.

In making a Urge that Is going to be mov-M to pUcr. a reenforcing «f ; wire mesh U required wagon :tres or piccei. i

the wall re-em

uoua around the Tbe tank, if a

Us own foS

Balt Codfish Balls.

Mix thoroughly equal quantities of

hot mashed potatoes, seasoned with salt, pepper and butter, and of salt codfish which has been picked fine and soaked In cold water for several hours. Moisten with cream or milk, add a well-beaten egg and form Into balls. When cold roll lu eornmeal or crumbs and fry In deep fat. Cut a circle In the top of each ball, remove a spoonful of tbe Inside and fill the cavities _

with hot boiled beau chopped fine I iaavsis ‘ thrown'^iooae' and dressed with butter anil pepper. | Ooor w ,„ larRel> . ^ WMtedi „

Serve at once with a garnish of crisp I bln „ h , r ,. d | fflcu , ty ln tcarlll(t ^ lettuce leaves. , pi,*.,,, apart. Potatoes are good poul-

try food, but should be cooked, as If given raw they often cause digestive disturbances If led In excess they

are found to ue too fattening Cut clover and alfalfa. If steamed

are not only green feeds, but are highly nitrogenous, but they will not altogether lake the place of vegeu

TO INSURE GOOD EGG YIELD Nothing of Greater Importance Than Green Feed of Some Kind—Hens Relish Alfalfa.

Necessary as meal fording Is to Insure a good egg yield. It Is no more Important than feeding some kind ot groan feod For this nothing Is hotter than cabbage, small enough to be oaten by the hen tn one day. Thin should be bungMip where tbe birds can peck at It without Jumping up

Mangels or beets cut <

placed on nails will usually bo eaten greedily. Onions may be cut up and fed about twice a weok. though they

should not be given for a day

before the birds sre to be killed for tllng. on account ot the disagreeable favor produced In the meat.' Hens, though having a variety of grains and a proper amount of meat, will. If deprived of green food, fall oft In their egg yield. Cabbage or lettuce

the feeding

a concrete floor sur!

floor will

tho cattle, ft

Tfca^jpV'mny be c—. by using a wooden coro. f* side form. The outside . straight up and down. hi core 1s made wider *t !’▼ the bottom. Then If the s a freeze In tbe tank the Kvl up tbe sloping sides and brl^

Arrarge Kernels.

nixed by careless rolling. Then when the last row of seed has been rolled In. place the wick tn the rag doll, letting about eight Inches of It hang out. and finish rolling to the end. It should then bo dipped lu water, rolled In a wet towel, and the wick placed In a glass of water. Several rag-dolls, testing 60 to 100 ears, may bo thus placed in tho same towel. Feel of the lowol every day and If It is not moist, dip it In a bucket of wst.-r and correct the condition that caused It to dry. In about six days

Then He Departed. "Why." exclaimed BUylmte. consult j Ing his timepiece, "my watch has run down!" "W#H“ rejoined Miss Wearyuu. as she tried to strangle % yawn, "there if { la tha taU."

Creamed Chipped Beef. ,f*ut one tsblespoonful butter In the bagC P«n. When melted put In ouo and lulOUBd chipped beef end fry un meats aWfp»ned. stirring often te be.:- u Jiacorchlng. Add one pint a«,i!,j wtiU tt begins to boll thicken wtu tablespoonful fleui dies, water This maker the gravy » -mi ^bro-u Try U ass If ths flavor lent better tor fr

Chicken Terrapin.

Boll chicken whole and remove all tho meat. Then make this sauce: Melt one cupful butter, add two table spoonful* flour, one-half teaapoonful salt, pinch of rod pepper, then add slowly one pint of milk. Add chicken in small pieces to the warm sauce Heat again and garnish with two hard boiled eggs and parsley, cut very finr and sprinkle over tbe whole when ready to serve. Tbit Is delicious and surely would be splendid for Sunday

night’s supper.

Raised Doughnuts. One pint ot milk, one-half cupful shortening, scant one ^ upful sugar, one-half cupful potato yAst. two eggs, flour for batter a llttdu thicker than for griddle cakes. Mix at noon or b» fore two o'clock and when light which will be In about five hours atli In flour imiil tbe spoon will stand up right. In Use morning turn out on molding board and roll thin, cut In shape and let rise until tbe doughnut are light enough to eUy on top of the fat. which should be hot. To Grease Cake Fans. To prevent layer or loaf-cake sticking to the pan. grease tbe latter well with butter, sift In flour to cover every pan. then shako out all tbe Bout that does not adhere to the pan. and po« It in your cake dough. This m

Start In Poultry Business. The man who goes into the poultn buslneosj bould profit by all that hsi been leal ed by those who were In th< business ahead of him. and should no' try to fight It out slung tbr same liner that were adopted by hit predcceai-orv years ago. Eggs, tike plants end animals, arnol made out of not hint: The hen Ir a machine for making eggs u tbr mu chine is a good one. cared tor and properly led. eggs may be produced in abundance at all seasons of tbe >usr

Stag nation To rest content will achieved Is the nral sign u decay.—Selected

Dally Thought. A cheerful and glad spirit attains t perfection much more readily than i melancholy spirit.—8. f’hlllp Ncrl

DANGER IN CROSSING Best Results Are Attained t, Ing to One Breed—Let vj Leisure Do Expeni AU practical hog that croestaf Uncus practice, and that tl -e attained by ■red. Still, some men ea that It Is possible .all toe good qualities i" x ■ breeds Into a cloee-b •ga It is a dl*ar;r»«s«^ r '5? practice. There in stances when cross! 1 results, as In the i PT i pork. The man who Is e the various breede search of somethin* yet been found, may but such lino of imrer ►*( practical for the man ' pend upon the return ii 1 feeding far h!s farm , He Is on safer g his taste and skill to id established breed si experimenting to

Showing Germination. the test Is ready to count, and all oars showing weak, dead or moldy kernels should be thrown into the food box.

PUN FOR HANDLING MANURE Best Way Is to Haul Fertilizer to Fields Every Day—Every Farmer Should Own Spreader. Tho very best way ot handling manure is to haul It out day uy day, or sec* by week, as It Is made. 11 this can b« done. Many farmers think tna*. manure applied In tula way wiU lose Its value before the next crop is grown on the land but experiments show ihat there Is very little loaa in this ease unless the land is very rolling. The next method of batidilug manure Is to feed under so open shad ahere the manure is kept tramped down compactly through the (reding season and then hauled during the summer at a leisure time. Manure kept compactly In this way under cov-' er loses very little. Of course, tha pi act ice of reeding the animals directly on the fields is a good one but the difficulty is In getting the manure scattered over the whole neld. Farmers should understand mure thoroughly the advantages to be derived trom the use of , manure spreader and every farm of loo acre, or over where cattle are fed around too Buildings should not be without this Implement.

Next Year's Potatoes. Pick out next spring's potato patch this^l Plow it deep and glve^t a float of manure. Put the manure on •arty, though, so that It will be - ' decayed nature uic potatoes are

CORN SHELLER EASIll Few Scraps of Wood tr.l ij Spikes Are All Ths’ ii

to Mai

lerqronly

'Vherqfonly , •kcllad a hornet.

bo made very easl!,., wood and a handful ■"

put together as

Farming Buslncv, \ :/ I during a sloping y one end Is mounted i. ' lever la attached to means of a bolt that a to work easily, and bou

Homcms: cutaway portloi. dud with splk.. their beads pi inch. The oar placed in th<levflr preasi-d strokes taking. low the notch .- Batches all th* The car Is b< I laver operated befa.g turned i BOB tact with it

farm quick, any ether • B modern b

P.r_ > | Tfnte-.