Medley, Baked

To take the place of the roast on a meatless menu, try the following:

Soak and boil one-half pint of dried beans to make a pint of pulp,
putting it through a colander to remove the skins. Take small can of
tomato soup and to this allow a pint of nuts ground, two raw eggs, half
a cup of flour browned, one small onion minced and a tablespoon of
parsley, also minced. Season to taste with sage, sweet marjoram, celery
salt, pepper and paprika and mix the whole well, stirring in half a cup
of sweet milk. Put into a well-greased baking tin and brown for 20
minutes in a quick oven. Serve hot on a flat dish as you would a roast
with brown gravy or tomato sauce.

Women cannot make a worse mess of voting than men
have. They will make mistakes at first. That is to
be expected. It will not be their fault, but the
fault of the men who have withheld from them what
they should have had before this. But eventually
they will get their bearings, and will use the
ballot to better effect than men have used it.

Whatever the outcome, it will be better to have
intelligent women voting than the illiterates and
incompetents who have now the right to the vote
because they are men. We need to tighten up at one
end of the voting question and broaden out at the
other. We should take from the ignorant, worthless
and unfit men who possess it, that right of
suffrage which they do not know how to use. We
should give to the thousands of intelligent women
of the country the right of suffrage which should
be theirs.

IRVIN S. COBB.

[Illustration]

The waste of good materials, the vexation that
frequently attends such mismanagement and the
curses not unfrequently bestowed on cooks with the
usual reflection, that whereas God sends good
meat, the devil sends cooks. E. Smith.

SAVORIES

Hot savory and cold salad are always to be recommended--some suggestions
that are worth remembering.

A hot savory and a cold salad make a good combination for the summer
luncheon, and the savory is a useful dish for the disposition of
left-over scraps of meat, fish, etc.

The foundation of a savory is usually a triangle or a finger of buttered
brown brea