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Show "The KITCHEN i Would you remain always young", ' and would you curry nil the joy- ousness and buoyancy of youth into maturcr years? Then have a care eoncerniriK but one thlnK. how you live in your thought world. Ralph Waldo Trine. SUMMER SALADS. y Sldll is required in arranging salads ; the garnishing Is most important. Color combina-' combina-' iv " "-'--V Hons should be -Kp&J'i A 1 used with care, not mingling too many in one dish. 'ykji?A Br,Bht spis,,esofi t rf Wjfll rt'd. vivld erf en i X V J or yellow give '""V"" ' zest to the appe- UL ' " ' tltO. Pimentoes, chives, and hard boiled eggs thinly sliced make attractive garnishing, gar-nishing, as do olives stuffed or green, when shaved and placed on cheese or on pineapple salad. Capers and sweet green peppers are good in combination combina-tion with lettuce, tomatoes or chicken. Lemon sliced and sprinkled with chopped parsley or sprays of parsley with quarters of lemon make a fish salad most dainty. Beet and Potato Salad. Take six beets and six potatoes, one cupful of chopped olives and chives, with mayonnaise may-onnaise dressing. Cut the cooked beets and potatoes with a potato cut-er cut-er Into small balls. Put the potatoes In the mayonnaise dressing to which has been added the chives and olives. Dip the beets in vinegar and dish alternately, al-ternately, serving on lettuce. Poinsettia Salad. Take six tomatoes, a stalk of celery, a sweet green pepper and three apples, one-half cup of walnut wal-nut meats and mayonnaise dressing. Scald the tomatoes, chill them and with a sharp knife, mark five divisions divi-sions from the top center over half way to the base. Carefully turn back the skin to form five petals, scoop out the pulp and fill with apple, celery and nuts. Heap a little extra dressing dress-ing on each and garnish with a ring of green pepper. Jellied Egg Salad. Take one quart of chicken jelly; this may be made very economically by cooking a half dozen pairs or more of chicken's feet. Scald, then cut off the toes and skin, then cook in a quart or more of water until the flesh falls from the bones. Slice the eggs, using six, and stir them gently in the cooling jelly so they will be evenly mixed. . When cold place on a platter and garnish with mayonnaise dressing and parsley or water cress. Fruit Salad with Orange Dressing. Take a half a pound of dates, scalded scald-ed and seeded, two small apples, half a cup seeded white grapes and quarter quar-ter of a cup of black walnut meats ; chop all but the grapes and mix well with a dressing made by using one-fourth one-fourth of n cup of orange juice, three tablespoonfuls of lemon juice, one-fourth one-fourth of a cup of sugar syrup and one large egg. Cook together in a double boiler until thick. Sliced oranges with French dressing dress-ing make a dainty salad to serve with game. A child la not a blank paper on which we may write our own ideas, but an individual, who has a character char-acter to be developed and a place to make in the world. FOOD FOR THE SICK-ABED. Illness will come in all homes at times and It is vitally Important that , ' we rea"ze now valuable SMV"Vr proper food is in the re-raJgMijny re-raJgMijny covery of a patient. A ')5iip4k trained nurse should be '!"7iKy9 well equipped in knowl- fvYTi) e(3e of food values and HL jJ ow PrPnre n tempt- ways possible to have a trained nurse, and the mother in the home will need this knowledge. A person who is ill In bed Is out of balance, both mentally and physically, phys-ically, and It Is wise to treat them with as much consideration as one does a child. Variety even in the serving of milk Is Important. Surprises are important im-portant to remember In the serving of food for grown-ups as well as for children. The tray should be arranged to please the eye first, then the palate. A rose or a small flower beside the plate or In a small vase will often make eating eat-ing a pleasure what would otherwise be refused or eaten under protest. With little people many kinds of games will be thought of by the nurse to amuse and distract attention when the appetite is poor. In the case of serious illness a small quantity of nourishment is given often, with as much attention to daintiness as possible. If milk is the only food allowed It may be served In various ways. Chilled or hot, albumenlzed or as junket or koumiss, buttermilk and whey. It may be served with cocoa, nutmeg, orange or lemon rind, with a bit of whipped ream and fruit If it is allowed. Egg-nog Egg-nog Is a favorite method of serving milk, but it must not be overdone. A variety of flavors may be used in egg-nog. egg-nog. (lelutin Ih an easy food to digest, and combined with fruit and Juices of fruits Is a valuable addition to the food for the Kick. It lends Itself to' Jellied chicken, sweetbreads and many tempting dishes, from soups, jellies, blancmange to ice cream. Toast is the most common of tray foods. It should be dry and well browned, then cut in finger strips to make it easier to handle. When serving any creamed dish or egg on toast it should be cut in small squares before placing the egg. To set the face in the right direction, direc-tion, and then simply travel on. unmindful un-mindful and never discouraged by even frequent relapses by the way, is the secret of all human achievement. achieve-ment. FOR THE CHOCOLATE LOVER. Chocolate is so well liked by nearly everybody that a few recipes using the popular food may be f ""'jtS welcome. S&gr French Chocolate. j Melt two ounces of bit-1 bit-1 " ter chocolate ; add two -Q I I tablespoonfuls of sugar ikj Z I and a half-cupful of boil-"vaiXr! boil-"vaiXr! ing water ; cook three minutes. Scald three cup-fuls cup-fuls of milk with one-fourth of finely ground coffee; strain and add to the chocolate with an eighth of a teaspoon-ful teaspoon-ful of salt. Beat with a Dover egg beater and serve with whipped cream flavored with vanilla. Cocoa Ice Cream. Take two cup-fuls cup-fuls of milk, one cupful of sugar, a tablespoonful of arrowroot or cornstarch, corn-starch, a half-cupful of cocoa and cook In a double boiler for twenty minutes. Add four egg yolks well beaten, two cupfuls of cream or rich milk, and a teaspoonful of vanilla with a little salt. Freeze as usual. Chocolate Mousse. Melt three squares of chocolate; add one and one-half cupfuls of sugar and one cupful cup-ful of thin cream; boil one minute; cool, add a teaspoonful of vanilla, a pinch of salt and the whip from three cupfuls of heavy cream. A table-spoonful table-spoonful of gelatin mixed with one-fourth one-fourth of a cupful of cold water, Is, when softened, added to the hot mixture. mix-ture. Pour into a mold and let stand packed in Ice and salt four hours. Chocolate Sauce. This is a good sauce to serve on various puddings. Cook two squares of chocolate, a cupful cup-ful of sugar and one-half cupful of water together with two tablespoonfuls tablespoon-fuls of butter and one-fourth of a teaspoonful tea-spoonful of salt. Cook twelve minutes; min-utes; add one teaspoonful of vanilla and serve hot. This is nice served on vanilla ice cream, and Is good with a gelatin dessert or with cooked rice. Orange Chocolate Sauce. Melt three tablespoonfuls of grated chocolate In a double boiler; add three tablespoonfuls tablespoon-fuls of butter; stir until well mixed; add three egg yolks, one at a time, four tablespoonfuls of sugar and one-fourth one-fourth of a cupful of rich milk. Cook until thickened. Add the rind and juice of an orange and serve at once. FEEDING THE CHILDREN. The "child welfare" movement which is doing such splendid work in uhmiiki i I our country should be en-I en-I couraged, for there is no i vl system of care or feeding I '5p"J which insures a child's KS health. Further, a child's FvT I, H i I appearance can never be i II I 1 1 trusted. No mother can MP' M be sure that her child Is well, except on a physi cian's examination and a thorough one, including a blood test. It will pay parents and it will be profitable for the state and nation to see that every child is examined every year. By the system of height and weight charts sent out by the children's bureau, any mother may know whether her child approaches the normal or not and, If underweight, he should be examined at once. Children need whole wheat. Other cereals may be used for variety. They need fat, particularly butterfat, which contains the wonderful substance which promotes growth. They should have sugar In moderate quantities and an abundance of fruit and fresh vegetables, vege-tables, especially those like spinach, chard and lettuce, for In them also Is tills life-promoting principle found in milk, butter and cream. Another food that a well-nourished child should have Is the egg. Serve one In some form dully for each child. Then fruit of various kinds, orange juice particularly, are good for Infants. Prunes, figs, dntes and raisins when well masticated or cooked, are most wholesome for children. Apples, baked, are especially good; bananas when thoroughly ripe and scrnped to free them from the stringy fibers are nlso good. As each fruit has some valuable property In itself It Is wise to have a variety. Children fed on prunes with no other fruit will develop scurvy, so that orange juice with potatoes Is recommended for that trouble. The young child can take orange juice; the older ones ore able to take potatoes. Fish, If fresh and carefully cooked. Is a food which may be given children In place of meat. Poultry, i! one con afford It. Is another good food for the child. Cornmeal, mush, rice ond potatoes pota-toes once a day to young children are all good foods, provided they are well cooked. |