Show HEN NOS philosophy we ish 0 uld be how we e luxuries it la Is but a step forward l from rom hoo hoc calk ask to plum but its lf a milt mile anti anil a halt half by the alio tit IK n rest arest road when we have to sa go back gaan cooking and the nurse until recently cookery has haa not been i 1 part of the training of nurses and it Is one of the most important of sub elects it Is not necessary that she know how to differentiate the nn fine points of a diagnosis but it Is feces sary and vital that she should know kno how to cook an egg properly a broth or a piece of toast knowing the why and the wherefore of tile tb perfect operation in convalescence often there are no medicines prescribed by the phyll clan the work of building up the ays tern tem depending wholly upon food ad ministered so BO then it becomes is a most moat important part of the nurses bust busl ness the knowing how to prepare p 1 and serve erve foods in an attractive apperti ting ing manner if she bolls a steak it should not b be s matter of luck but of scientific so no bracy we talk too much about having luck 1 in our cookery there la Is no such thing bood luck means knowing how and when we e know how bow by meeting the conditions there Is no such thing aa owl ba luck A nurse should know much about the composition of foods and what treatment Is beat suited to each ar tide to render it both palatable and digestible the chemistry of foods Is a b broad r oad and nd an important subject it should have a large place in her training as a nurse what a blessing she Is in our homes let et us not forget that she Is human a and n d needs the rest and comfort that other mortals do veal loaf grind three pounds of veal and one halt half pound of salt pork mix with two well beaten eggs one cupful of cracker crumbs two teaspoonfuls teaspoon of salt a bit of mace pepper and all spice and a babl tablespoonful of onion juice put into a tin or mold press hard and pour over it a beat en egg sprinkle with crumbs and set in a moderate oven and bake two hours haste with butter and water DH F SOME one feel dejected or TI ris cloudy tor for a while title the sull shine may come back bach gain if you or I 1 but ocllo it if you should grumble Kr whine or pout or I 1 should and fret A storm would soon anon be il t that hat we e should not soon boon forget pauline france camp the odoriferous bulb we come cattle now to the root of the matter something Is due to the much despised ded often maligned maligno d yet ne less wholesome onion does it rals them in our estimation when wo we study their pedigree and find that they belong to the beautiful illy family those who tolerate the onion are bor bar rifled at the mere mention of garlic in polite society the french are fond of garlic and they also know how to use it wisely the reason it Is so nis tasteful to many Is the wholesale way some cooks have of using it garlic should never be anything but a suggestion and that la Is the secret of french cookery they know how to use a bit of this a dash vf rf that in it combination so at that it Is hard to distinguish any one flavor onion shallot leek garlic and chive all belong to the same family faintly the chive shallot leek and garlic are more c commonly used to giva fla vor to food the leek and onion art used commonly asa as a vegetable onions are rich in flesh forming elements are arc soothing to the mucous membrane and are otherwise medicinal to prepare onions for cooking part them under water and avold avoid the weep ing which they commonly cause As a vegetable onions may bk be served in a vast number of ways II 11 I 1 one has never eaten an onion roasted unpeeled impeded by throwing it into a bed ol al coils coals served with a generous portion of butter with pepper and salt Is something yet to try onions fried in pork or bacon fat fai are considered a great delicacy it h 1 said that napoleons fondness for chii dish was the cause of his death coated with tat fat as they are cheri aber cooked in this way they are very hard to digest onions fried with sour apples alv 91 a variety in serving the vegetable that la Is generally liked cooked and served with a white sauce and half a cupful of grated cheese the make a wholesome dish alu at |