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Show Trie Kitchen Cabinet i(c), 1926. Western Newspaper Union.) Economy and variety may perfectly perfect-ly well go together the better the cook, the greater the economy. Economy means getting full value for the expenditure, whether it ia money or time. EGG DISHES As eggs are rich In protein and make a desirable substitute for meat they should be T r ' ' ' 5JSVi4ij i used freely when p., ,JV"S)XJ reasonable In t price. As they vU fe. are' wnen fresh, without waste, 7 JS&stZ-Sz they are not an H gj expensive food. Eggs With Ham. Mince one and one-half cupfuls of cold boiled ham and add to two cupfuls of white sauce. Pour into a greased baking dish and break six eggs over it. Dust with paprika and bake until the whites are set. Serve as a luncheon dish. Asparagus Omelet. Melt two table-spoonfuls table-spoonfuls of butter and add two of flour, add gradually one cupful of milk and cook until smooth, seasoning with salt and pepper. Separate the yolks and whites of six eggs, add to the beaten yolks one-fourth of a cupful cup-ful of the white sauce. Beat the whites until stiff and then fold into the mixture. Cook In an omelet pan well greased ; finish browning In the oven. Turn out on a platter and garnish gar-nish with asparagus tips and the remaining re-maining white sauce. Sweet Peppers and Eggs. Chop two sweet green peppers after removing the white fiber and seeds. Cook slowly slow-ly In two tablespoonfuls of butter and add one tablespoonful of tomato catsup. cat-sup. Beat six eggs, add two table-spoonfuls table-spoonfuls of rich cream, two table-spoonfuls table-spoonfuls of water, and one-half tea-spoonful tea-spoonful of salt. Scramble the egg mixture In butter and serve on triangles tri-angles of hot toast. Cheese Souffle. Melt two table-spoonfuls table-spoonfuls of butter, stir in two table-spoonfuls table-spoonfuls of flour, then add two-thirds of a cupful of water, one-third of a cupful of milk ; cook until thick. Add seasonings, two egg yolks beaten, and one cupful of grated cheese. When cool fold in two well-beaten whites and bake in a well-greased baking dish. Stuffed Eggs. Cut four hard-cooked eggs into halves lengthwise. Remove the yolks, mash and mix with mayonnaise, mayon-naise, chopped parsley, salt and paprika. pap-rika. Add a little onion juice if liked. Refill the whites and fasten with a toothpick. Food for Convalescents. There will never come a time when there is not urgent need of intelligent jjt TTjf I the convalescent, ST" eA even when J" trained nurses i t-SiA and dietitians are 5tgVjv8d plentiful, for the sjyj expense must be 25:: con s i d e r e d in most homes. The physician's orders should ah ways be followed and no new food should be Introduced without first inquiring in-quiring as to the wisdom of the change. Tlie patient's appetite is not always a safe guide and many have lost their lives by being given food they craved. Ignorance is never bliss when feeding the invalid. Those recovering from a fever have an abnormal appetite, and great tact and care must be used in feeding them. The liquid diet, which is given for the first food in convalescence, may be so varied that it need not be monotonous. When beginning a solid diet, care should be taken to have the change very gradual. Chicken Panada. Remove the skin and every particle of fat from the breast of a chicken. If the fowl is large, one-half of the breast will he sufficient. Place in a saucepan with enough water to cover and simmer slowly for two hours, or until the meat is very tender. Take it from the broth and cut it Into small pieces, then press through a sieve, using a I large spoon. Add the broth to the chicken, season with a bit of salt. Add four tablespoonfuls of cream and bring to the boiling point Serve in a pretty bowl with bits of crisp toast cut Into fancy shapes. Honey Sandwiches. rJoll one cupful j of sugar, one-fourth cupful each of water and orange Juice, with two thin j shavings of orange rind, until the sirup spins a thread. Add one-half cupful of candled orange peel chopped and one-half teaspnonful of vanilla. Heat to the boiling point, cool and spread on thin slices of white, nut or raisin bread; cut into fancy shapes. Nice for children's parties. Eggs in Spinach. Fine ramekins with chopped, cooked spinach, leaving a cavity in each. Preak an egg into this, sprinkle with salt, pepper, and add n teaspnonful of butter for each. Set Into a pan of hot water and bake in a moderate oven until the eggs are set. Serve with catsup. For a course dinner a cocktail Is often served as a stimulant; on this account oysters, clams and various appetizing condiments are used, the object being to stimulate, not cloy tlie appetite. Fruit cocktails are enjoyed by most people as they are appetizing without being too filling. |