Happy Father's Day Some timely recipes from "The American Family Cook Book" circa 1893. For those who become com- plainers while in their cups, how about Potted Beef Choose lean beef; rub it over with saltpeter, and let it lie twelve hours (sobriety should by then have been restored), salt it well with a mixture of bay salt and common salt. Put it into ajar of the requisite size, immerse it in water and let it remain four or five days. Then take it out, wipe it dry, and rub it with ground black pepper; lay it ina pan, cover it with a crust and bake seven hours. Take It out when done and let it cool; then pick out the skins and strings, and beat in a strong mor- tar, adding seasoning of mace, cloves, and nutmeg, in powder, and a little melted butter and flour. Press it closely into pots, and pour over it clarified butter. This should take care of any beef. For those wondering what to do with old newspapers, perhaps a dish Back Row: (l.to r.) Jean Burrows, Wilma Creasy, Mary Creasy, Dorothy Langrid Middle Row:(l.to r.)Vernice Shea, Eleanor Johnston, Doris Minaker, Nay gace: of Tripe Lyonaise with tomatoes. This would also provide a further use for tomatoes, thus helping the local economy. For those whose disposition bor- ders on the testy side, might a dish of Deviled Crabs be the solution. And then there are those, who with the best of intentions, still manage to get into terrible muddles, how about a dish of Turkey Hash. For those among us who would follow anything with wooly minded docility, perhaps a dish of Scrambled Mutton. For those with mixed feeling about the outcome of the Tory leadership convention, how about a Federal Cake or a bite of Airy Nothings, depending on the winner. ¢ For those wishing to recall a par- ticular party, at which all made merry, how about a dish of Stewed Mush- rooms. That should jog the memory. And finally for those feeling little faith in the economy, how about a serving of Hard Times Pudding Half a pint of molasses, half a pint of water, two teaspoonfuls of soda, one teaspoonful of salt. Thicken with flour enough to make a batter about like that for a cup cake. Put this in a pudding-bag; allow room to rise. Let this boil steadily for three hours. Sauce to serve with it is made thus: Mix two teaspoonfuls of either white or brown sugar with a lump of butter the size of a butternut; a little salt and one large spoonful of flour should be mixed with the butter and sugar. When free from lumps pour boiling water slowly over it, stirring all the time. Let it boil up once or twice to make it of the desired thickness. Front Row: (l.to r.) Shirley McCaw, Effie Ross, Alice Miller, Muriel Rorabeck ge, Marie Kavanagh, Isabel Dey, Peigi Brown, Florence Wisrstra Purcell, Marjorie Drury, Dora Barth, Margaret Crouse, Lillian Cole ]