Show W dewi MIA I 1 mt right 1921 western ane union think not so 80 much 0 of what thou at 8 t riot not as of what thou hast but ot of 1 things thou hast select tile the best it then reflect how eagerly they fuld have been sought it if thou adt sm im not t SOME GOOD utter buttermilk milk and sour milk have both a used as a spec speckle lle for prolonging life renewing the tissues and preserving beauty buttermilk lias has beep been recommended by physicians tor for people troubled with liver trouble gout W or rheumatism buttermilk Is often retained by stomachs stoin aclis which cannot digest mill milk A la of col cold d or liot hot buttermilk ac ir ing to the season or temperature h a sand sandwich makes a most satis sag luncheon for those who are d of buttermilk soup this recipe will clauz letl enjoyed Is ic buttermilk lutter milk soup heat a R quart of until nearly boiling do not pa lit it boll or it will curdle pour over ee well beaten eggs season with pelik iry nn and sugar gar and sere sene with nith a grat of nutmeg ln in top of each soup all noe e buttermilk ginger bread take one im tul ful of molasses one well benten ij two thirds of a cupful of butter ij k a third of a cupful of melted ahter ter or shortening two teaspoonfuls soda spices to taste and one table antul konqui of ginger add lour flour to make atter which drops like n veil from Spot spoon lit ut may be used in brena bread t scalding the buttermilk and using Ys BS any other liquid kr for dumplings dump lings a cupful of nutter butter pk k in place of sweet milk and use eel king ing powder as usual the result sia fine tasty dumpling j d az agg gg and potato dish try out our two two es of fat salt pork cut in cubes hittI thIs brown a cupful of bread cubes at 11 an equal quantity of cold boiled lEKa toes when all are well browned fika hid two eggs slightly beaten heat elgawly stirring constantly until the Is 58 are cooked cool ed season with salt and laper and an garnish with parsley hioco anut soup grate the meat of ell eb tb 16 fresh coconut or the dry coconut quy iby be used if the sugar Is soaked so aked apt jt of it cool cook a tablespoonful of liter ater add a tabIe tablespoonful tablespoon spoonful tul of flour NO a teaspoonful of curry powder laid 1 a h a quart of milk and water a pint dreach la geach and the coconut simmer a ajr minutes add salt pepper and a paul lapful of cooked PC peas Is cheese omelet beat two eggs il add one half teaspoonful of kiter itter i salt and pepper to taste and of cheese grated add tablespoonful able spoonful of butter to the omelet aana n and when hot pour in the mixture bac k until firm spi inkle with cheese C eese 40 ud serve with grahem bread sand and ches ithe things that are really tor for thee bee ravi tate to thee he that finds god id aj sweet enveloping thought to wm lim lever counts his As company Ern crEon FOR THE INVALID it f a member of the family becomes it li 13 often a problem just what to prepare to tempt the hie ap petite and art to reduce the recipe to proportions for B one person many times it Is possible to prepare enough of any dish for the entire family but when small amounts are to be berned the following suggestions gest ions may be of service potato pot to soup for one scald two lords of a cupful of milk to which ie blath of a slice of onion has been bel n aided remove the onion after the ellk red k is scalded and pour the milk over te quarter of a cupful of finely I 1 joshed S I 1 bed potato melt one half table 1 naul of butter stir in one olle half le spoonful of flour one salt spoon fi 1 of suit salt a few grains of celery salt id d white pepper add to the milk d potato mixture and cool cook until adoth 0 th strain and serve very hot 1 crinkled rifled with fill minced parsley A tea I 1 of tomato catsup adds zest this soup add jut just before serving cream of pea soup take one ird rd ot of a cupful of green peas fresh cooked or canned will doone tarter larter of a cupful of water one oae r of a tablespoonful of butter three arters of a tablespoonful ai of hour flour 0 thirds of a u cupful of milk one t spoonful of salt a few grains of hite ite pepper add the water nater to the as and simmer maimer ten minutes kub rough a steve sieve and thicken with the tier itter and hour flour cooked together add lk hk and seasonings strain into a t cup and sene aitel croutons crouton of mid beef beef eef balls tale take a piece of round tak eak front from the top of the round cut it in r rlph ab unit anil beralde with tile grain of the icat eat using n R sharp ten teaspoon spoon form ie meat into balls sprinkle with salt id cook in a hot frying pan shaking em over the heat until well seared page P age ge on oil buttered but tred toast and garnish jib th parsley or water when egg is added 10 lo any loup soup brot beat well mis with a title little of tile the 1 UP then stir it in aing c caret are that 16 SOUP P Is 18 nev never ove Ovet overheated healed heated after the he 18 9 is added n to it curdles and polls w e appearance of the boup avi |