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AN AMERICAN OUEEN English Royalty Pay Hemage to Her Now. MRS. ARTHUR FAGET RECOGNIZED AS MOST POPULAR DAME IN LONDON. Inherited Fcrtune and Social Graces and Wife of British Officer. The nust popular woman in all England --lrs. Artlur i'ag"t, who has deservedly won the title of "the American queen of English society," and who was Minnie Stevens. daughter of Mrs. 'aran Stevens of New York--is now receiving sympathy and comfort not only from King Edtvard, but from all the notable members of the royal family. she having recently been in jured by falling down an elevator shaft at her home in 1l3grade Stn re. London, fracturing her knee ca' and spraining her ankle. It will be several months before this clever and brilliant American woman will be ab to leave her bed. during which time she is sure of receiving constant at tention from royalty, who have already converted her hed room hnwiher into a perfect bower of flower, as an evidence of their deep sympathy and affection for her. Ilrs. Arthur Paget. There have been several different ac counis published regarding her injuries, but from :ithoritative sources it has been learned that in addi tion to a double frac ture of the leg the knee cap is broken in six places, while hot Ii anklc"s are sprained. Of cnurse. the great daLnger lies in the fracturred kne. eap, is it is feared the populir patient may never again be ableto walk properly. The king a:nd ci'en are kept daily in formed as to her condition. and many of her friencds, like the lhicless of Devon shire. Laiv Eile,n Elliott, Ialy Minto and others. alsc, have reports every day. Married Brave Man. Mrs. Ar ithur l':et. who wA.s nie Ste vens. dLughrtir of .1 Ms, P rrr. St: v;ns, a popular ;id h.r cf Nw York i. mar ried tcn. Artu.ir 'ae,". a briiliant young Englsh silicr. . c ,radarI. his clever and talenPt. d wif" r *i o cclusive circl,s fit l: hi. i k- c- v n ir" =he at uncc- .s:ahlis:.td hie! rwo uhlai :nd which shn" h:,s m:l -:in dhr cl 1? er huls hadl wiho fou>it gai; rtil ic South African war. was pro o . nritJ.r gen eral. irs 'aget has always k,-pt up her repu tatiun for el.vcrness. and mwre than once gave aspiring ushc sscs in r._i.sh sciety Col. Arthur Paget. a vargue hin: cn i . .. yfa real. elever int.leitual wx'n'-a being at the helm. Womr . u. ,'iiunpl' i '* money cannrot fill to ..e ahe cliffm.-: beit..ween a womiani wihb:: a I; d~; :how nho- . are simply co.at'd nu a a nei.ach I f b.ank notes ad di.. . Mrs. Pag.et. like high-, lcs English womren, is thi ..ghi\ iinformedu ir poc!itics, Tiot only~ of the'ii nliih. ' c.. ..wi. nantry. but of thle w.:d 1.1 gui, .ll. .ind. .she- can Converse W: ... I. -. . vii as initelli She Has the Brains. Th'is jail..i. a ibr..l;,a is.ming mXore and mm.i ipo--1..:.t . . :1.e upper classes in 1rg a 'ed.r ' d r\ readily KINDLI Genial Host-"You must le'. me take ye Iou. 5uIt you splenadIi. MlzWen 3NoE'-p places hor. du combat the aspirants who spring up mushroom fashion and think to take society by storm through their enormous wealth. Mrs. Paget's mother, the late Mrs. Paran Stevens. was one of the first women to introduce brains into New York society and to show their inestimable value. She was one of the leaders of New Hiss Leila Paget, Daughter of Mrs. Arthur Paget. York's "a00,'' nnd since her day has had no one to compare with her peerless leader ship. Mrs. Paget inherited a large fortune from her father, and spends. lavishly, entertain ment of royalty being one of her weak nesses. As Miss Mary Stevens of New York -better known as "Minnie"-she was the leader of "the Bouncers." a set of pretty New York girls of long ago, who were given additional fame by the clever pen of the late Lawrence Olyphant. She has always been conceded to be a charming. wonderful woman, daring, original, talented-a social success. Previous to receiving her recent injuries she was deeply and prominently interested in bazaars and other affairs, gotten up for relief of charitable organizations in London. Her charity is unbounded, and she is a good friend of the poor of England. Have Scotch Home. Mrs. Paget, after making her debut in England about twelve years ago, went to live in Scotland. The Pagets now have a practically new country seat, Brander Park, Suffolk, where, with their children, they spend most of their time, and do not care particularly for America. Miss Leila Paget, who was at Aldershot on the night her mother received her in juries, is now her constant companion at the London mansion, in Belgrade square, as is also her other daughter, Bertie Paget. Almeric Hugh Paget of England is a brother of Maj. Gen. Arthur Paget and Lady Colebrooke, and the son of Gen. Lord Alfred Henry Paget. Mrs. Hugh Paget was a daughter of the late William C. Whitney of New York, who received but one-tenth of the Whitney estate. When Pauline Whitney marriedthe son of the late Gen. Lord Paget, and the grandson of the first Marquis of Anglessy, a handsome dot went with her. Maj. Gen. Arthur Paget and his sister, who is the wife of Sir Edwin Colebrooke, are the most prominent members of the Paget family at present in England. The other brothers and sisters are pretty much in the background. Towering above them all, however, in exclusive circles of Eng land, is the clever, fascinating and envied "American queen of English society," Mrs. Arthur Paget, who has been able to bring royalty to her feet. FIND HISTORIC MARKER. Subway Diggers Uncover Shaft at Site of Old Fort George. From the New York Tribune. A monument of white Italian marble, which was erected by the city in 1b1S to perpetuate the southwestern bastion of old Fort George, and which had been buried and forgotten, was uncovered yesterday by subway diggers on the west side of State street. about one hundred feet north of Bridge street. It lay about thirty-two inches below the street surface. The shaft is thirty inches high, thirty one inches long and twenty-nine inches wide. On the face is the inscription: "To Perpetuate the Site of the S. W. Bas tion of Fort George, in 40 Degrees, 42 Min utes 2 Seconds, N. L., as Observed by Cap tain John Montreson and David Ritten house in October, 1769, the Corporation of the City of New York, Have Erected this Monument. A. D. MDCCCXVIII." The shaft rested on a brown stone base, about eight inches thick. Scratched on the top were the initials, "E. W." Some tree roots were uncovered near the spot, and .John Healy, an old expressman, who has Ilved in the neighborhood sixty years, says a big elm tree formerly stood on the spot. Healy does not remember the monument. Charles Hemstreet's "When Old New York Was Young" has a chapter devoted to the old fort, but there is no mention made of the monument. Mr. Hemstreet said last night that hundreds of such markers were erected by the city in the early part of the last century. and many of them were buried by workmen when the streets were graded, lHe added: In the year 16i14 a stockade was built at that place by the early Dutch settlers as a temporary place of shelter for the fur traders. It was called Fort Manhattan, and was the property of the Dutch WVest India Company. In the year 1664, when Manhattan Island passed into the hands of the British, the stockade was made (ver into a - fort. The island was called New York, after James. the Duke of York, brother to Charles I1, and the fort was call ed Fort James in his honor. The Duke of York later became King James II. In 1702, during the sule of Queen Anne, the name of the fort was again changed and was called Fort Anne. In 1714, at the beginning of the reign of the Georges. it was called Fort George and remained so until it was demolishsd in 1787 to make room for what was known as the government house, erected to be the esidence of General Washington, the aeat of government then being in New York. However, before it was completed, the seat of government was moved to Philadelphia, and Washington never occupied it. It was used as a custom house for a number of years, but was torn down In 1815, as it in terfered with plans for residences in that section. Tess--"She was boasting that she is a very good listener." Jess-"Yes. She's what you might call a fluent listener. She loves to hear her self talk."--Philadelphia Press. MEANT. 1145= ~L u fo a sin n mynew ote, Mr, Litle TO MAKE A SOUFFLE When the Art is Achieved One Ranks High. MIXED WITH FRUIT DELICIOUS AND APPETIZING " CULINAR,Y TRIUMPHS. All the Details Necessary to Bring About Perfect Re sults. Written for The Evening Star. The making of a good souffle is regarded as the final test of a first-rate cook. It is like the little girl in the nonsense rhyme "When it is good it is very, very good, but when it is bad it is horrid." To turn out a successful' dish of this kind requires the greatest carefulness and experience. When the process is explained to the culinary novice it seems delightfully simple, but its very simplicity proves a snare for the in experienced. One thing to bear in mind about this illusive, airy trifle is that it should never be attemptea by an unprac ticed hand upon an occasion when an omission would leave a serious gap in the menu. One of the most important points about, preparing a souffle is to have the oven the right temperature, and this is a matter no one can be actually taught, for the knowl edge must come from experience. If the oven is too hot the souffle will be hard on top before the inside has become inflated as much as it should, a catastrophe to be avoided. On the other hand, if the oven is not sufficiently hot there will, in the slangy language of the day, be "nothing doing," and a gastronomic failure is equal ly sure to result. A happy medium, that hardest of all things to attain in terrestrial affairs, is absolutely necessary in the mak ing of a souffle. The size and kind of souffle have much to do with the time exposure. A small entree of this bort is put tinto a hotter oven than a large souffle on account of the latter being allowed to rise gradually before the top is overcooked. All hot souffles, to be really appreciated, must be served immediately they are taken from the oven. Therefore a nice bit of cal culation is necessary to have the dainty ready for the diners and the diners for the dainty. But no true gourmet grumbles at a few minutes' wait when his favorite dainty is in question, for the pleasure of having this delicious dish served to perfec tion discounts all this. Good Eggs and Plenty. The requisites for a successful souffle are good eggs, and plenty of them. The yolks and whites are separated, and the whites are whipped until they are very "dry." The yolks do not need such strenuous treat ment. A few whisks with the beater will be sufficient for these "yellow fellows." The whites are lightly mixed in at the last mo ment. When the time comes for serving it is a fine idea to heat a dish cover very hot and keep this covering on the souffle during its progress to the dining room, only re moving it at the last moment. Besides the hot souffle, both savory and sweet, the same name is applied to a class of cold and frozen sweets of a light nature, although the title in this connection is something of a misnomer. They are served in souffle cases, which are ornamental and attractive, and bands of paper, which when served are removed, give them the raised appearance of the baked souffles. These frozen souffles are much less trouble to prepare than ices. Throughout the year souffles are al ways demanded and liked as a sweet course by the most fastidious connoisseur of dainty desserts. A Delicious Dish. Orange souffle is very refreshing and appetizing and has the added attraction of having all seasons for its own, as oranges are procurable at most times of the year. The following recipe, which is a perfectly reliable one, may be served in the ordi nary way or in the halves of oranges, which is a quaint and dainty conceit. For preparing this souffle the ingredients re quired are six oranges, three eggs, two ounces of powdered sugar, two ounces of butter, a .dessertspoonful of cornstarch e.nd a tablespoonful of orangeflower wa ter. Make a small hole in the top of each orange and with a saltspoon pick out all the pulp of the fruit. Place the cut-off end of the orange in each opening and cut the orange shell In half. Pulp the fruit through a fine sieve and separate the yolks and white of the eggs. Put the yolks in a saucepan with the sugar and butter, stirring them over the fire until well blended and thickened. Then mix the cornstarch in smoothly with the fruit pulp and then add the yolks. Last of all. stir in lightly the stiffly beaten whites of the eggs and the orangeflower water. When the shells of the oranges have been made perfectly dry brush them over the inside with melted butter sprinkled with granulated sugar, being careful to shake out any that does not adhere. Fill each shell a little more than half full with the souffle mixture and place in a quick oven for ten or fifteen minutes, or until they are well puffed up and firm. Serve im mediately. Fruit Meringue. Fruit souffle meringue is a departure from the usual souffle class, and one not to be overlooked when a light and tasty dessert which obligingly adapts itself to the use of almost every kind of fruit in season is sought. Just now peach mer ingue would be particularly good. Take a cupful of peach pulp, three tablespoonfuls of flour, two tablespoonfuls of butter, half a cupful of milk, three whole eggs and the whites of fir'e. Cream the flour and butter together until smoothly blend ed, add the milk, a pinch of salt, the beaten yolks of the eggs and the fruit pulp. Just before putting in the oven add the stiffly beaten whites of the eggs. Pour all into a buttered china souffle dish--a pie dish will do--stand in a pan of boil ing water and bake for twenty minutes. Make a meringue with the whites of two eggs and two tablespoonfuls of powdered sugar. Cover the top of the souffle with this and return to the oven for six or eight minutes to brown. Chocolate In one form or another is a universal favorite, and a souffle made from this delicious sweet is extremely toothsome. When a dessert has to be made ready in a hurry this recipe will be a boon to the cook: Have ready four eggs, three teaspoonfuls of powdered sugar, one tea spoonful of sifted flour and three ounces of chocolate. Separate the whites and yolks of the eggs and melt the chocolate by plac ing it in a cup standing in a saucepan of boiling water. Mix the flour smoothly Into the yolks of the eggs and add the sugar and melted chocolate, stirring all the while until well mixed. Beat the whites of the eggs untij, they assume a dry or solid ap pearance and then stir them lightly into the* other mixture. Pour into a buttered souffle dish or small cases and bake for about fif teen minutes, or if in a large case twenty five. Always in Season. The very plebeian prune is almost lost sight of in a souffle of this ilk, and the flavor is that of some new kind of fruit. In winters when fruit is at a premium, this prune dessert will prove a useful substi tute. Half a pound of prunes, three table spoonfuls of sugar, four eggs, a teaspoon ful of vanilla and a pinch of salt. Beiat the yolks until creamy, add the sugar, va nilla, salt and the prunes after they have been previously stewed and chopped. Beat the whites to a froth and stir them with the other ingredients. Pour in a souffle dish and bake in a fairly hot oven for twenty minutes. The last recipe added to the list of souf flee will be one containing cheese. For this creamy dainty use the yolks of six eggs, four ounces of butter, three whites of eggs, three ounces of grated Swiss cheese and three ounces of Parmesan, salt, pepper and nutmeg. The method of mak ing is as follows: Put the yolks of the eggs in a saucepan over the fire and add the seasoning and the butter. Cook gently, stirring all the while until as thick as cream, but do not let the mixture boil. Remove from the fire and stir in'e grated cheese. Whisk the whites until vezry stiff sand lightly stir them into the mizture. Add a spoonful or two of the whippeg crem anda pour at once into aj buttered souffBe pan. Cook about twenty ininmts ia a. moderate oven. *ust before regnovin from the Oven strew the top with grate 14memohe=s. Schlitz Beer . Barley-selected by a partn best barley that grows. Hops-brought in large par our buyers from the fines Water-from six artesian v Just a food and a tonic-b cleanliness-cooled and fi is sealed. Schlitz beer is pure, becaus4 because the beer is filterei It does not ferment on the s aged for months in refri marketed. It is a health drink withou beer without bili I. ery bottling. The Beer The healthful. India Pickles.-One gallon green toma toes sliced on a slaw cutter, two dozen small onions cut fine, two teaspoonfuls each of pepper, allspice, cloves, cinnamon, yel low mustard, one pint mustard seed, three Ways of Making Late Pre- pints vinegar and one pint sugar. Let to gatoes and onions, with a large cup of salt, stand twenty-four hours; drain, squeeze dry, serves and Pickles. pack with alternate layers of spice, pour over all hot vinegar and sugar. This will keep in the jar. Pickled Peppers.-Secure large, green, red GET READY FOR WINTER or yellow peppers. Carefully remove seeds; fill with finly chopped cabbage and onions; sew together and place In salt water over night; in the morning pour over them boil LAST OF THE TOMATO CROP ing vinegar. Will be ready to use in about two weeks. SHOULD GO INTO BUTTER. Spiced Pickles.-Soak small cucumbers in salt water twenty-four hours; rinse in clear water. Heat in the following solution: Relishes for Cold Meat and Other Three quarts of water, one pint venegar, pice of alum size of a hickory nut; drain Standbys for the Supper thoroughly, put in glass jars and on top add mustard seed, cloves (whole), cinnamon Table. bark; then fill the jar with boiling vinegar, dissolving one tablespoonful of sugar to each quart of vinegar. The late summer brings to the housewife Baltimore Pickle.-Two quarts ripe toma the most fascinating class of preserves and te, two quarts green tomatoes, one large pickles. The smaller sweet fruits which can o fions , teers. dCum-sze, be preserved or cannea Have iiAlied on her over night; in the morning drain, add two housewifely instinct, but the late fruits, quarts vinegar, one and one-half pounds su with their piquant flavors and the spicy gar, one-half cup yellow mustad seed, one condiments used in the preserving process,horseradish, one tablespoonful eel conimets ~se inthepreervng rocss.erv seed. Boil one-half hour or until well give a new zest to her work. Spiced fruits done. are particularly appetizing on the winter luncheon tea table, and a goodly supply Chili Sauce.-Feel and chop one peck of shouldripe tomatoes; boil until thick and not Spiced Muskmelon.-Select small, unripe half dozen large peppers, chopped fine; let melons, cut them in halves, peel and re- boil half an hour, then add one-half cup move the seeds, then cut them in thick of salt, one pint vinegar, one tablesponful slices. Weigh, and for each six pounds al- cloves, one tablespoonful cinnamon, two low three pounds of sugar, one and a half tablespoonfuls whole mustard seeds. cupfuls of vinegar and half an ounce each of whole cinnamon, cloves, allspice, mace eit-da whenthaou l boiling wate and ginger, mix and divide into equal parts and tie each in a bag of coarse muslin. Put day) drain. Sprinkle dry salt over them, the sugar and the vinegar together in a one-half scant pint for 100 pickles, medium porcelain lined preserving kettle and boil sized. Do not quite double the quantity slowly for a few minutes. Then add the for larger ones. Cover again with boiling spices and let this boil for ten minutes water. The brine thus made must be boil longer. Drain the melons of any moisture ed for seven mornings and poured over that may have exuded from them and drop into the hot syrup. Boil up once; then re- egt a e hmsado ako move the kettle from the fire and let allstv,cerdwhwak ing,ad stand over night,.etht ihu oiig o ieo i In the morning place the bags of spice hus ni hylo lm.Wp r in another kettle, drain off all the vinegar adcen akit aswt h olw imto it and boll for five minutes, then pour igsie n oe ihbiigvngr over the melons; let stand for twelee hoursUsforpudofbwnugrtevy and repeat the process. Next morning re- glo fvngr ike edntb move the melons from the syrup and packseld Spcsnogfroe-afbhl in glass Jars and lay a small spice bag on pclsaeoefut on ht u top of each. Boil the syrup until it threads,tadse,o-fuhpunblcmuar then stand aside until cold, Pour over thesed on-af uce lspe, n-hf fruit, seal and store in a cool place for onerdppe,oehl uc lc several weeks before opening,.epr n-afonemc,oehl Spiced or Sweet Pickle Seckel Pears.-Se-.ih n-afone eeyse,oehl iect pears of good size and in good condi-ouccawysed tion, then peel and weigh them. For every MxdPcls-n.hl oe re pound allow half a pound of sugar, and for ppes w e epr,oepn ml every seven pounds of fruit one pint ofonnsoepitiabas,n-fuh vinegar, half an ounce of whole cloves, half an ounce of whole cinonamon and twopeksaltrn bas,oeitclry ounces of green ginger cut in slices. Put oepn alfoe,oepn iyccm nll the spices in a bag of cheesecloth andbepiks.Blon-afglncdrvn sew or tie the opening firmly. Drop the grt hc a enaddoefut bag in the vinegar, put all in a porcelain pin hl ua,tocns ot u preserving kettle, and when it reachesmri.tocnswohceryed.Blal tihe boiling point drop in the pears. Thentoehrwnymiusornilhck cook slowly until they are clear and tender. VaitPcke-n glon fcabe Put fruit and syrup together in a stone jar.fieycopdhafglngrntmtes Lay the bag of spices on top, cover and tie oeqatoin,alcopdfn:fu a muslin cloth over the whole. Store in tbepofl utr,totbepofl a cool place,.igr n alsonflcoe,oetbe Spiced Grapes.-..In this country, wherespofltmrconoueofeeysed grapes are both abundant and cheap, there topud fsgr itesl,oehl seems no reason why this exceedingly glo odvngr i el oltit toothsome relish should not be widely mnts known. Select good Concord grapes, and to each eight pounds allow five pounds of sugar, one pint of vinegar, two tablespoon fuls of ground cinnamon, one tablespoonful of ground cloves, one teaspoonful salt andO U E one teaspoonful of black pepper. Rinse the grapes lightly igith cold water. Re move the skins and place them in a ket-11 tle with enough water to cover them. Then Put the juice and pulp 'into another ket-IN tIe and heat until the scalding point 1s reached. Then press through a colander the fire, add the sugar, 'inegar and spices,trvlaehoepsngswoefcs also the tender skins and'the wifter. CorkartundowdtholhmeYucn until thick and finish -s5 for spiced pears.thmaone Asttin fert Pickled Plums.-Thiree quarts greengages,tinspaedadthtogrhyfte two pounds white sugar, 'half pint vinegar,faiarhm conyurlsithlsad one teasponful each of cinnamon, cloves and allspice tied in a ba. Seed the plumsvaly,isfutdocrsan wnig and place in a stone jar: boil sugar, vinegar sras h otfsiaignvlo and spice and pour hot over plums; letlaetmginlosalpwrtoba, stand twenty-four hours; drain off theanispceawy Trdeesbghn syrup; boil again and pour over the fruit.anfcegrwadntwhltejony Repeat three times.~i asdunted."hnecr o h Tomato Butter.-Sateen pounds of toma-Auunra,adheeteam ollcl toes, eight pounds of sugar, one quart of tan itemr or n abyi t vinegar. Peel and cut up tomatoes, addjonswheyadrumtccaligt sugar and vinegar and stesw until quite soft. asalspc n pniga nosin Then add two tablespoonfuls ground cinna- al iea ahcutysainyt mon. one tablespoonful ground mace, aafeal,adigtumoeftrnt,"e scant teaspoonful of ground cloves. Cook cue'i on oe"A h oesa slowly until quite thick, and seal. to e aiirfcs o ay o r Watermelon Rind Preserves.-Cut theth ilhsoedisgasoerndvr green and red from the rind of a melon andagitodithselvdonsncan ocat the white part in any shape you choose. "otahl, ni pnismrl or Take the juice of two lemons and the rind,thwaerretndrasafrgetr cut into small pieces, Cook the latter and a nme ffmla ae hno h piece of white ginger until both are tender.welkpdoroftem en,u--ae Take the weight of the fruit in sugar andanbutiglteton water enough to dissolve it. When the Buthghoelos"frheoctf Eyrup baa cooked until it ropes, add thethsvnibdadsndheon fte lemon juice, rind and fruit. Cook until 'oc hti tl~. hr sawrdo clear. eclefo l rins readtid While the market d fooded with factory- Wa ol fascain h l a made pickles of g quality and prios whichmlekond rn ek Tesnru naturally attract the econ'oaical 'house- ocokbl,a hs rtsrk i wife, there are still mna who feel that the cirntr b4.~Lcshmwi h pkespae n alebyi even the best of 3 ic ~~~rhst~-iml;-h anigfrsacth seytang of boene-ruteOte mwboftest made preparatins, If a woman doesn't emnahes tb o Vi4s' Couthe tme,tj ~e m dsukls wlltoe, ptw~of urt gree tmes one re -tLOt~ ewt t mmI~ hea of cabae twle mediu-tize onios, tree ed eppes. Cop fn,sal Es Just This er in our concern-from the And we malt it ourselves. t from Bohemia-selected by t hops in the world. rells bored 1400Veet to rock. rewed with the extreme of Itered air-sterilized after it our process is cleanly, and 1, then PAsteurized. tomach, because it is aged gerating rooms before it is t germs in it. It gives you ousness. Ask for the brew. 'Phone Main 480, Jos. Schlitz Brewing Co., 615-621 D St. S.W., Washington, D. C. lt Made Milwaukee Famous. and their tree-top vesper service as twi light fades. - Were ever flowers so beautiful and fra grant as those that now fill both the old time and modern gardens? Stately dahlias. crimson four-o'clocks, pink and purple larkspur, white and purple asters, bronze green mignonette. phlox and marigolds, xenias and verbenas, nasturtiums and hol lyhocks, purple and white clematis, sweet peas and fragrant gillyflowers, fever fern and gladioli. What a joy to greet these old-time favorites again and realize that the swing of fashion's pendulum has made them once more "it." The old homestead vegetable garden is now at its best as well, and butter beans. marrowfat peas, juicy sweet corn, crispy cucumbers, yellow crooked neck squashes, plump crimson tomatoes and delicate cauli flower and cabbage fresh from their parent stems and stalks would, like Sydney Smith's salad, "tempt the dying anchovite to eat." of a g There are famous cooks and housewives in the old homestead country, and under their good salad dressing is the biggest skillful ministrations one soon finds the half of it. Use old-time appetite revived. Did you ever eat young beets as they cook them there? Young Beets and Beet Greens.-Select tender young beets no larger than an English walnut, and plenty of the beet Phildciphia tops that are not more than six or seven inches in height. Wash thoroughl leaf by leaf, looking closely for worms and insects, but taking great care not to break the ten der skin of the beets. Cook quickly in boiling, salted water until the beets are and have our salad dressing right. tender. Take out the beets and plunge Oatyugrc'.Cobrisep into cold water, then rub off the skin with the fingers. Drain the beet greens care- per and Spices Sc and 1c-your money fully, chop up with a knife and season bck if you don't like them. with salt, pepper, butter and a very little vinegar-very little, mind you. It is really The A Colburn CO Phiiaddphia a gastronomic mistake to deluge beets or greens with the sharpest cider vinegar as many people do. Arrange the greens mound shaped in a low dish, and rub the yolk of a hard-boiled egg through a potato ricer or strainer over them. Slice the beets, having seasoned them with salt, pepper, vinegar (a little) and melted but ter; arrange in a border about the greens. " s This dish is as pretty s palatable. Green Corn Pudding.-Thid is the old Nantucket recipe, and one well worth copying into every family recipe book. Select short, thick ears of corn. withi husks green and tender, silk dark and kernels so juicy that as soon as cut the milk flows freely. Score the rows length- SMIS I1 help to wise and scrape out the pulp. To two rOAigt cups of pulp add two cups of milk, one egg, a scant third cup of sugar and a level teaspoonful of salt. Mix very thor oughy-back. ef bo do dislikeer lye withbuttr, purThethemiCtrebadr- CoPhlas_h bake dish and a halft hs nlaablowoe,rle.o udy ih.Sra lcso Green Corn Pudinge.--This is teiu olic o heebten vr w lco anethce arecppero an oe brekas worthbedsnwihaho. titarte coizd earso evr fily wel-ecapen egsb uteeookdbeo. yan lo oealesoot, o th ceam, of crnt wihal hrdlcos teasnul of scytat ads saaoon oft h pepper Heatws friy. Score therows inth-a APiti rprig4t,lbr.-t tie aonfu ofap but n heuTil thewelo oko htago okn fsie egg, i n th itre,up shae,ad tip tha h al ilrneri uhmr et panutl itasponu ofvelt. Mooed vrol anth e.Tkor-kpa fo hefut servelon aGreated atterin remvisheergbtnerousrleywic holds theter, rporiniilethextioxtheeskid Caeor anderaT hal horsina of coen.l lc ae hnan a ni' ae add ether well-bete olk orafst egs, nhu.i.altl atis ddIe to tablespoonfuls of cream, al catea chalvnfoedgstbe u ist e tespoonful of salt and a saltspoon ofc rsnswilelotAcmbai: o pepper,.i el, afynd whn drop ftor cuubriihltteyun nas as teaspn u is butte adh stiakyeauten thealhu n peiig wies. aDrp botm ae, froml grasood. Point hth fxture.dhake, ond tide WaemlntheP"ke--ar n pad unwit utes avnly ke hot. n cbso lcsto nh adahl lsngvad stemauntlatendr.lToseee. Corn oster.-To atpint oe con ulepoud ftern lo he onso addftoer coedearFs of r.to n eg su r ito iegr w eso scraeesooug tofv qlurt oaf pulp.eac- woecoe.alpc n inmn speelnfl ot atoe and cu iatson smal bdace,toonekigrrot cpo as andpaeso dic el a l nd ofe bacon ut or lce eo.Cmiksolyfrs thebang int rafyidd pan andl cookun-enalhusadte aki as thites.own,p,ddinter sedie,-sioedaonion asnthe ootan becoes aonict brosides. dfrpcln ano etorp Sreov wth butteru a aeat hf otat hudntb rlre hymyb in oder.--For thsane sprnuleerpedorueld.nth laercs addfa-laer coke teas corn. n au sa-d vsI ac ec.FreIh onso sonapg eog saton piepr aNeuat come apulp. lwa ur o iervnga,t laer f potatoes aan, cton ad onion, pud fgauae ua n ee mn or c a sol o,unti l thebac n smlPutebg.Fo he siebg thedietacn in theryn pan ang coror pun-eahataponu f ae m tie bon lae.Porin a medup-sand onlfofnam adalpc,acoeadabto watcer aind place verrhre it gren gnge.eTe wiAstosoonea aonte p ion comek an dehicteit to do ntepahs i e iue,o taesoonfuls ofn flur blede wit ptto utltne,shnsi u. rifh tnalesoo-siozeduter.pani nt pinle oove ru an rernttefiendb and crmy. thefrd thin whit sacen. tet w o ate hc yrp u h addes astayr all thecr pudp an itl cream-ahjr ortebiigsrpo onin ofutae and erveer . thextandmeeal dozenrg eoaos ofgainde sweet cnd ndn putote cobn, a kettl, unteakalg them in twoih yae torPor la cup lian. Pourl of wate pintd pwate over the fbs, coveroelyt andlettcb cook nl o half an hour.t Hex tro teit oflavork antthen stai iothe wter. praepanfeulqatt of heled witw bans cremyt ths ite saucea tothe theolidur frotheu crncrs, arkn add beceasil ptircld wigther addrk ad lte cram or,blentyrofnbuere and, iflie,t. itl doin arge oceam aftndafer te corn and cooke ts alltedtme, streaino them suc twoashey cook tust argoent toen serwn. Pour~ A peetatler oer thecios, vegetloey soup usually cobe witkhal cane or, toaex Measue mahe with cte fresh t icob a petle an qua pouantdt of ele simar sliced. Put cthea band n te seaufcelery wth cte, qone-from theo corn cb,and n-alfd enogfm toe covter Cook untI the bmer si yerd with da fork, ad then cooaght minute,sao with slt, pep suar.on Strap af tablespoonulof ior in a cu of cramad ferte on a cooed tsallttd tmestihitote c-o coah ok s ammh bim m,te serve. b-".)~knwwa iiya Isasoup t maet canne ron as , canT fl wo the maewth he resth. Put. into cnofm toaaoso thi egalent in the ~..um