The Broad Ax from Salt Lake City, Utah • Page 7

"'LJ THSE BBOAD AX, CHICAGO, OCTOBER 3, 1914. PAGE SEVEN for the Children Master Posum It a Queer Little nwn. of the queerest animals that in thp TInlted States eTnl usually abbrcTlated to oossnm in the southern part of the where he Is best known. He he onlv member of the marsupial ZjX known outside of Australia, al- there are many spedes of his In Central and South America. possum as re know him is about a cf a cat His head is long.

node pointed, and he has a long pre-LsDe tail. That is the little animal got can use his tail as a sort of fifth foot He Is able to grasp the limb of tree with It and frequently hangs ftom it suspended head down. The jjsh of the possum is considered a delicacy in the southern states, where jt is baked and eaten with roasted preet potatoes. One of the peculiar tUngs about the possum is that when threatened with barm he pretends to te dead, The expression "playing possum" comes from thl3 trait of the jiimaL The illustration shows a pos-nn In a tree. He was snapped in Pennsylvania.

Farmers say that pos-nms are great poultry thieves. Per-lipe some of our young friends who Ere where he thrives know whether be Is or not. Game of Jumbles. Each person selects the name of jxne bird, fish or animal and quickly Jambles the letters so as to spell other TOds. Thus one choosing hippopota-cms might make out of the letters map hoop sit up, a panther might become hen part, while porpoise might torn to rire pop.

When all are ready each player may. In turn, read his 4confa-rion" to the rest of the party and note axtMj how long they are in guess-mg. Since the one wins whose puzxlo tabs longest to guess, it 13 important tomb: the letters as much as possible. If preferrea. sides may be chosen after each player is ready with his jumble.

The first player on the left side tben offers his puzzle to all the ptajes on the right side to be guessed Kezt the offer comes from the fist player on the right side to those (Hi the Irft. snrl en rm ilhrnntrfv. riv ing each player his tarn. A timekeep er euro the exact number or minutes tad seconds for each guess. If there areoalT a few nlnvpra pnrh mav offer two or more jumbles.

When aU have teen guessed the side whose total SMssfng time is least is the winner. Show Your Knowledge. Each of these sentences suggests an tsthors name. Can you guess them? Comes from a pig. an oyster heap is likely to be.

norser in precious metal Humpbacked but not deformed. An American manufacturing town. Wgrinis kneel low to kiss him. Value of a word, Makes men's clothes. Worn on the head.

Caused by playing with fire. Belonging to a monastery. Brighter and wiser fhfn the others. Indies' garments. A vital part of the body.

The dwellings of men. Bacon. Shelley, Goldsmith, Campbell, well. rope. Wordsworth, Taylor, Hood.

Burns. Abbot, Whittier, Saxe, Bute. Holmes. Game of Homonyms. In this game two persons are sent ton the room and they select two Jds which are pronounced alike but rare different meanings, such as bear-re.

seeea. etc. Suppose they settle J3a the words bear and bare. Then ej re-enter the room, and one says, ot bear, "It has a thick coat" other says, thinking of bare. "It has ao coat at alL" Then they con- tiane to 00nfraAt4- mamK vflf tk.

vkii, tt about his own word, until Payers guess what the word is. fim one guessing must choose his rnier and leave the room to jnother homonym, and the game is JJMW till the children want to play oaethlng else. Th" Offended Be. rTL81 to a buttercup rest tor a little while. In vra SoWed np Wite the latest style.

her tenderly JtU she tea asleep. by a hungry bee near enough to peep. Hbaed around the tiny sprite, fwws as cross could bo "Wlssssa1- si. he satr her magic a terror fledV Cookery JNfotcs Appetizing Vegetable Salads. In addition to potatoes, cucumbers and tomatoes, the usual salad vegetables, let us remember how good are cold peas and especially haricot beans if served this way; then French beans, runner beans and especially those delicate white varieties of haricot beans with the yellow pod and white bean; young carrots boiled and left till cold, cold asparagus, sprigs of cauliflower and crisp celery all these may be served singly or in company with each other.

A very appetizing salad, excellent as a digestive, is of small capsicums, taken rather unripe. They should be split lengthwise and laid In cold water for some hours to reduce the pungency, then drained and torn into pieces. Shred some crisp lettuce leaves, chop a small onion and slice one or two tomatoes. Lay the lettuce within the bowl first, then the tomatoes, next the capsicums, and sprinkle the onion over. Finally pour over one of the above sauces or ordinary mayonnaise.

A vegetable salad where a mayonnaise sauce is used for the dressing should have this poured over on the minute before It is brought to table; otherwise it may separate and the vegetables get sodden. Any kind of garnishing that is suitable may be used-rings of hard boiled egg. nasturtium flowers or leaves and especially chopped nasturtium seeds, sprigs of fennel, parsley, etc. Dressings Minus OIL The success of vegetable salads depends entirely upon the sauce or dressing. The ordinary salad dressing of oil and vinegar, pepper and salt is not sufficient for a vegetable salad.

The cook who finds mayonnaise a difficulty will be helped by following an old recipe for salad dressing the foundation of which is two boiled potatoes, passed through a kitchen sieve, and also the addition of the pounded yolks of two bard boiled eggs. If these Ingredients are mixed gradually and slowly with two, three or four spoonfuls of oil, one or two of vinegar and made mustard, salt and pepper at discretion the result cannot fail to be a smooth, rich, creamy sauce tmt will offend no one, as badly made mayonnaise must always do. Another sauce for a salad dressing which will appeal to those who cannot take oil is the following: A yolk of egg fofrpn raw and beaten with a teaspoon-ful of mustard, a saltspoonful of salt, one-half of a saltspoonful of pepper and a "whole teaspoonful of white sugar. "Mi- in gradually sufficient thick cream to make enough dressing, and, lastly, work in a tablespoonful of vinegar drop by drop. For Tough 8teaks.

If your steak seems tough lay it on a chopping board and beat it well with a rolling pin. This will break up the fibers and do away with the toughness. Another way of softening it is to soak It In vinegar for a few minutes. The vinegar flavors it deliriously as well as making it tender. It is a good plan to keep steak for a few days before cooking it, but you must remember that it is no use trying to do so after it has been cut into pieces, or the Juice will trickle out and escape.

If it is not whole you had better cook it at once and risk the toughness. Chuck steak is good and reasonable In price. Undercut and fillet are more expensive and delicate. Peppers For Winter. Sweet peppers may be kept for winter's use in several ways.

One is to salt them away. Wash and wipe whole sweet peppers and tie tight in a cheesecloth bag; place In a stone Jar and fill It up with cold water, salted, allowing four tablespoonfuls of salt to each quart of water. When needed freshen by soaking in fresh soft warm water. Keep them in a cold place. Another scheme la to dry them.

Wash and dry the peppers thoroughly. String them on heavy thread or tie and knot each stem with twine (not close enough to touch) and hang the strings in a dry place until the moisture has evaporated. Later. If preferred, they can be tied In bags and bung op. Fresh Tomatoes For Winter.

Gather smooth, ripe tomatoes in the fan. Select those without broken skins, wipe them off clean and put them in stone Jars; melt lard, let it cool and pour it over them, covering them wen; set Jar In cellar. When taking them out for use save the lard, melt and pour back over tho remaining ones. In this way you have fresh tomatoes aU winter. English Jam.

To a pound of fruit aUow apmsj of sugar and let stand awhfle to draw the Juice out of the fruit. Put on the fire to cook without adding water. Cook until it trill Jeny when icoUL It does not need to be sealed; it wfll keep without. Just tie a doth or paper over the top of the Jar when yoo let It away. Cooking Vegetable.

When cooking vegetables remember that aU -vegetables which SaDf ground should bo put Into boflmg ter. and an which grow" mdergrow in cold water, with the exctptJaa BUPBOARD FROZE! PEACH DESSERTS. PEACHES with their delicious flavor make splendid frozen desserts. A fine way of using the sliced fruit Is with plain vanilla ice cream. Peach Ice Cream.

Take two cupfuls each of finely mashed peaches and cream, one cupful each of milk and sugar. To each two quarts of finely chopped ice add a cupful of Ice cream salt. Always ice the freezer before you put in the ingredients. Bring the milk to a boll, add the sugar, stir until dissolved. When cool add the cream, pour In freezer, add the fruit last Turn slowly at first and faster as it becomes bard.

With Canned Peaches. Frozen Peaches. Drain the Juice from a can of peaches, add two cup fuls of granulated sugar, boll three minutes and cooL Press the peaches through a sieve, add the fruit sirup, turn into the freezer, partly packed in salt and ice; add the stiffly beaten whites of three eggs, continue the packing and freeze in the usual man ner. Peach or Pineapple Pudding Glace. Soften two tablespoonfuls of gelatin in half a cupful of water, add to the yolks of three eggs beaten very light and half a cupful of sugar.

Chop two cupfuls of pineapple and add. or if you prefer use two cupfuls of peach pulp when half frozen, add two cupfuls of whipped cream and the whites of the eggs also beaten stiff. When thoroughly Incorporated repack in the mold and finish freezing. Flavored With Almonds. Peach Mousse.

Take one tablespoonful of granulated gelatin and cover with one-third cupful of cold water. When soft place over boiling water until dissolved, then add one cupful of powdered sugar. Stir the mixture until cold, pour gradually into one pint of cream whipped until very stiff, add one pint of peach pulp and one teaspoonful of almond extract, turn into molds, pack in salt and ice and let stand four or five hours before serving. Peach Water Ice. Place a pound of loaf sugar in a clean sugar boiler or an enameled stewpan.

Add to it a pint of water and bring gently to the boll, and let it continue to boll for ten minutes. Meanwhile peel four to six ripe peaches, according to the size, and rub them through a fine sieve into a clean basin. Add to them the juice of a large lemon and a large orange, first freed from pips and strained, the rind of an orange rubbed off on to a lump of sugar and half a pint of cold water. Mix well together and then add the boiled sirup. Mix again and strain through a fine strainer into the freezer.

When three parts frozen mold and finish as directed in previous recipes. faoua KfrruAjfaUrzt. NICE LIGHT LUNCHEON. LUNCHEON MENU. Iced Cantaloupe.

Watercress Salad. yT.rA Clams ea Casserole. Hashed Brown Potatoes With Peanuts. Scalloped Eggplant. Peach Flummery.

Cocoa. WHEN appetites are poor shellfish daintily served make good appetizers. The menu suggested Is a well round-ed one for the everyday luncheon or with some modifications for a company affair. The potatoes with peanuts are so nutritious as to make a good meat substitute. Minced Clams en Casserole.

Take two thin slices of bacon cut in small pieces and brown in a frying pan. Add one tablespoonful of butter. Fry in thin one onion cut fine and one potato cut In small pieces. Stir in and brown one tablespoonful of flour. Add two cupfuls of cooked minced clams with the juice and one cupful of milk.

Let come to a bolL Place in a covered casserole and let remain In a moderate oven for about three-quarters of an hour. Hashed Browned Potatoes With Pea-nuts. Take three cupfuls of chopped cold potatoes, one cupful of chopped peanuts, three-fourths of a teaspoon-fal of salt, three-fourths of a cupful of milk, a few grains pepper, butter or drippings. Stir the potatoes, peanuts, milk and seasoning together. Put about three tablespoonfuls of drippings into a frying pan.

or barely enough to cover the bottom of the pan when melted. When hot pack In the potato mixture, cover and cook slowly until the Is absorbed and the food is brown on the bottom. Fold over and turn on a heated platter to serve. SeaHoped Eggplant Take an eggplant, peel, cut In dice and parboil twenty minutes. Drain and arrange In buttered baking dish with alternate layers of fine crumbs, sprinkling each layer with salt and finely chopped green peppers.

When dish is full dot with bits of butter and moisten with pinfc or cream. Bake for a half hour covered, then uncover ana Drown. Phone FKANKLIN Z7I7 I Louis B. Anderson LAWYER Room SOS Flnncnleh Building lMW.WunlBrtonSt. CHICAGO Cor.

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