Bidding farewell to friends, Mary and Ralph, accompanied by her Uncle, were driven by “Chake” to the depot in a near-by town, where they boarded the train for the little, newly-furnished home in the suburbs of Philadelphia, the deed of which was Mary’s wedding gift from her Uncle, in appreciation of her faithful service on the farm during the summer and for the brightness she had brought into his life and the lives of those with whom she had come in contact, as every one at the farm had felt the captivating charm and winning sweetness of the young girl.

As the train came in sight, the old gentleman, in a voice husky with emotion, bade the young couple, just starting the journey of life together, an affectionate farewell, and repeated solemnly, almost as a benediction, “Es Salamu Aleikum.”

[Illustration]

MARY’S COLLECTION OF RECIPES

SMALL ECONOMIES, “LEFT-OVERS” OR “IVERICH BLEIBST” AS AUNT SARAH CALLED THEM.

“The young housewife,” said Aunt Sarah to Mary, in a little talk on small economies in the household, “should never throw away pieces of hard cheese.  Grate them and keep in a cool, dry place until wanted, then spread lightly over the top of a dish of macaroni, before baking; or sprinkle over small pieces of dough remaining after baking pies, roll thin, cut in narrow strips like straws, and bake light brown in a hot oven, as ‘Cheese Straws.’”

Wash and dry celery tips in oven, and when not wished for soup they may be used later for seasoning.  The undesirable outer leaves of a head of lettuce, if fresh and green, may be used if cut fine with scissors, and a German salad dressing added.  The heart of lettuce should, after washing carefully, be placed in a piece of damp cheese cloth and put on ice until wanted, then served at table “au natural,” with olive oil and vinegar or mayonnaise dressing to suit individual taste.  Should you have a large quantity of celery, trim and carefully wash the roots, cut them fine and add to soup as flavoring.  Almost all vegetables may be, when well cooked, finely mashed, strained, and when added to stock, form a nourishing soup by the addition of previously-cooked rice or barley.  Add small pieces of meat, well-washed bones cut from steaks or roasts, to the stock pot.  Small pieces of ham or bacon (left-overs), also bacon or ham gravy not thickened with flour may be used occasionally, when making German salad dressing for dandelion, endive, lettuce or water cress, instead of frying fresh pieces of bacon.

[Illustration:  AN OLD FASHIONED BUCKS COUNTY BAKE OVEN]