THE FAMILY LIBRARY.

Alexandra Herald and Central Otago Gazette, Issue 411, 24 March 1904, Page 6

THE FAMILY LIBRARY.

May Be Hade One of the Mo»t Attractive Fea«we« in the . f Horn*.

The library is now vithin the reach of all classes. Competition between ?he publishers and the multiplicity rt au + horr. ins forever banished the day when a volume was a luxury, ar,d the book-stalls have placed trea&ures of literature where the poor may reach them, says Haryot Holt Cahoon, in Woman's Home 'Companion. The poor in fttirse. may become rich in spirit. Books are so cheap that they often materialise in the hand of those who K»vc theni: and sometimes the possessor hardly knows how or whence they come. So the library has not only become a feature of the home, bur a necessity. The collection of books is bound to be made. It comes wUhout effort. There is always room for one more book, and the first thing you know there is a easeful, and by and by the case runs over and another case raateralizes from somewhere. Maybe the family carpenter nails it together, and some one else gives it a coat of paint; later on the books crowd that case; finally there is a roomful,, and lo! you have a library. You make room for the books you love.

Bed Beam, Tropical Style". What a pity it is that the red or pink bean is not more in use in the United States. In Mexico and among the Spanish Calif ornias no meal is complete without them. They are a palatable dish, and do not require the boiling that white beans do. Put three cupf uls of these beans into boilinghot water, and do not pour this water off; let them boil until done. Be careful jo add hot water from time to time to prevent burning. Slice into the beans a dried Chili pepper, or more if you can staml it. When the beans are thoroughly cooked put a generous supply of pork or bacon fat into a frying pan, and when boiling hot pour in the boiled beans. Salt to taste, and add enough hot water to make a rich brown gravy. To vary this dish sometimes a fried onion is given as an adidtional Savor. —Washington Star. . Chicken Cutlets. Cold chicken or veal cutlets may bo made into a decorative dish by forming a ring of potato on each and filling the space with green peas. For a pint of meat make a panada of one cupful of milk, two heaping tablespoonfuls of flour, on*.- large tablespoonful of butter, one t ?aspoonful of chopped pars-«»-y, one Ua?puonful of onion juice, and smlt ai-.cl paprika to taste. When it is lone mis the meat with it, and when »ery cold form it into cutlets. Koll them in tgz and breadcrumbs. On the t»-P of each squeeze with a pastry bag a fiug of hot mashed potato, with which has Lcen mixed beaten ej»g, and bsk" until a goldc-n brown. Fill each spec: with green peas, seasoned with crejt.i. salt and pepper.—Cincinnati f

Karyland Mrcnkfnut Holla. Btit and mash six potatoes and sift In:.! :he::i :r.e quart of iiour. Add v. i-11-btalen tggs, one teacup ox : .'i:;cr and i.ue cake of yeast or half a • -k> ~f baker's yeast. Let ris»_- over ■ ii::-. roll quickly in your fingers ane make them envelope shaped, potting a bit of butter under the turned-over lid. Let rist» .-.jjain and bake in a very hot oven.—Good Housekeeping. Example to Soim- People. Miss Trill—l love tu hear the birds a««g.

Jack Downright (warmly)—So do I. They never attempt a ;>iei.-e beyond their ability.—Stray Storiea.