Arizona republican., 1901-01-26

lramc ana lnUame your eyes over fire on the ground to prepare your lord and masters meal. Do you grow wea- ny of the pile of yawning stockings whose number secms never to grow less, of the everlasting scrubbing of grlmy lttle hands which never stay clean. and the smoothing of refra ct1ry locks where the "Snarl family" seem to have their habitat? By and by tn cradle will be empty, the little feet grown larger and wandered into other paths out of mothers ken. the tiny hands en- larged to take their share of thp worlds work. There will be plenty of time 10 rest then, but the rest will have its longing for
 "The touch of vanished hand.
 And the sound of voice that IS st.ll."
 Cheer up. then. Embrace the present with joy; carry tha burden 10 tha ie- frain "Cheerily. ho," scat.er sunshine, and be happy with what lhou hast, rather than diserptiti for wha. thou hast not.
 That favorlte breakfass dish of New Englanders-crisp fried pork and ap- ples-has found competitor for pop ular favor in thc new combination of sausage and bananas. In preparing this delectable dish, select bananas not too ripe, nor yet tco green, and nice pork sausages In the link. Cut the links apart, prick with fork to keep from bursting. and lay in the frying pan with just enough water to cover fha h1ttnno nf a D,,,. b,, fire. with the cover partially off. un- til the water has boiled away and the sausages are plump. Then cover close ly and cock until brown. shaking often to prevent th,ir sticking and scorch- Ing. Dish on a hot platter, and then using the fat In which they were cook ed as frying medium. drop into 1t the bananas, peeled, sliced endwise and dredgnd with f'-ur. Cook to a golden brown and serve on the platter around the sausage.
 It is at this season of the year that that good Philadelphia dish, black bean soup, is to be specially commend ed to an intelllg mt md discriminating public. Mos. pala table inexpensive, and rich in the proteine and carbohy- drates which the cool weather de- mands, it may well appear as the pre- ludg to the family dinner at least ,nce wetk. To make it in a thoroughly orthodox manner use the black or turtle" beans. Soak one pint of these over night. In the morning put over the fire in three quarts of cold water, which must be added to as it bllfs away, in order 10 preserve the original quantity. Add quarter of a pound of sa?. pork. half pound of lean beef cut Tn Gece, two onions and one carrot, sliced, tablespoonful of salt, three cloves and half a blade of macr and a pinch of cayenne. Cover closely and simmer four hours Put through the purea sieve and pour into tka tureen over three hard boiled eggs, sliced, one lemon cut in slices, ana if de sired a small gllss of sherry. Serve with crou- tons. Sometimes very small sausages are boiled in the soup the las ten minutes. and one served on each plate. This soup is q close imitation of the mock turtle.
 The easiest and most dgcstlbe way of making croutons is simply to brown them in the oven. Cut the bread into dice, lay on pie tins. and set it in the ovcn until crisp but not scorched.
 Laundry soap. in common with oth- CT manufactured groceries is subject to gl at adulteration frequently it is made fr-im rancid. diseased grcase, ad- ded to lye strong enough to destroy the strongest fabric. As if this were not enough. favorp;e trick of the trade Is said to be the weighting of the soap With marble dust. This accounts for the gritty residuum oft n found in the bot tom of tub or dshpan.
 COG
 PaItisans of the American manufac- tured mac2roni-and their number is growing-commend the action of the de- partment of agriculture in securing good stocks of the best varieties of Eu- ropean and African macaroni whats and Hungarian bread wheats. It Is expected that these will furnish the ba. sis for great extension of thr maca- roni manufacturing industry in the United States. Until late years all the macaronl consumed has been imported fro mEurope.
 Haived, or quartered,. oranges with jilly, make a pretty dessert dish.
 Cut small round piece of skin from the stem end of the orange, then with the finger CT thick end of an ivory pa per cutter loosen the pulp from the skin. Draw piecemral through the op- cning, taking care not to break the skin. Put the emptied skins into cold water until needed. then drain and HI with stiff orange or wine jelly. Stand away in pan of ice to gct quite coll, then wf.h a sharp knife cut in halves, or quarters.
 An excellent orange jelly for filling Is made in this way : Peel the fruit, removing the white skins and seeds and quarter the oranges. Put in.o a presi rving kettle, cover with water and boil until quite tender. Put into a cheesecloth bag and drain over night. In the morning weigh the juice. allow ing to each pint of juice pound of su- gar. Divide the sugar and distribute 1t in shallow pie tins, placed in the oven to heat. When the juic7 has boiled fwnptv ,,,ipntec old u,h;cb