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Show IheMCzIW (, tru, by Wwtern Newspaper Unluo.) Go to It! Even an electric button won't accomplish anything unless tt It pushed. When men and women have ' their ideals and work In common t. world will be helped along with something some-thing like electric speed. VARIETY FOR YOUR TAFLE The greatest help In avoiding monotony mono-tony in menus is the weekly planning ahead of the meals. An occasional occa-sional meal may be left blank and filled in with such leftovers as are found available. avail-able. The kind of food we serve depends upon the kind of people we are to serve. A child needs plain, wholesome food, as do hungry men. Wfien one has a heavy main dish, a light dessert should follow, fol-low, and when serving a light main dish, a hearty dessert. Fats in meats need acid fruits and tart flavors to cut them and make them both appetizing and digestible. During the heated term the meat dishes should be cut down. Nitrogenous Nitrog-enous foods have a process of putrefaction putre-faction whUh is peculiar to that food. By this decomposition by-products are formed, which are more or less pol-souous. pol-souous. Vegetable foods may ferment and cause irritation, but with animal foods, as well as the protein vegetable foods like peas end beans, these poisons poi-sons often cause autointoxication. The vast majority who suffer In thts way are overeaters. Going without a meal once or twice a week, or fasting a day, would Improve the health of two-thirds of the overfnt and self-indulgent. The Individual who cannot say "no" to his appetite, "for his stomach's sake," will not stand very firm on higher demands. In dishes requiring milk, the overfed should use skim milk." This will make a very acceptable soup ; rice and tapl oca may be cooked In skim milk ; chicken chick-en and ham, which Is such a favorite dish baked In milk. The skim milk may be used, at much less expense. Veal en Casserole. Cut the veal In ervlngslzed pieces, roll In seasoned flour and brown In a little fat. Have the casserole hot, add the meat with a chopped gran pepper and one small onion, also chopped. Add a little hot water, cover and cook slowly for three hours. Add seasonings when the dish Is half-cooked. An old fowl, squirrel or rabbit may be made Into a most tasty dish by this long slow-cooking. Forenoon and afternoon and night, forenoon and afternoon and' night and what Th empty Bong- repeats Itself no more; yea. that la life. Make this forenoon sublime, this afternoon aft-ernoon a pialm, thla night a prayer And time is conquered and thy crowa la won." SOMETHING TO EAT Tuna fish has been called the tut key of the sea. The following dish Is 1 California Chicken Pie. Take a large can of tuna, two carrots diced, two medium-sized medium-sized potatoes diced, one medium-sized onion chopped, one cupful green peas, one table-spoonful table-spoonful of butter, two tablespoonfuls of flour. one cupful of milk, one teuspoonful of salt, one-fourth of a teaspoonfu) of pepper, and paprika. Boil the carrots car-rots and potatoes, onions and peas together until tender in a small amount of water, salted. Make a white sauce, melting the butter, adding add-ing the flour, and, when smooth, the milk and seasoning. When well-cooked well-cooked remove from the beet.' Line a baking dish with plain pastry, fill with the vegetables In layers, cover with a layer of fish; repeat until all are used. Cover with a ctust In which vent boles are placed and bake until the crust Is brown. Date Crumbles. Beat two eggs, add one cupful of sugar, two tenspoonfuls of baking powder and one tablespoon-ful tablespoon-ful of flour, one cupfnl each of chopped walnuts and dates. Mix all together and spread on two greased pie tins. Bake In a slow oven three-quarters three-quarters of ad hear; CrcmfMc ad serve In tall glasses mixed with whipped cream lightly sweetened and flavored. Rhubarb de Luxe. -Take four cup-fuls cup-fuls of rhubarb cut In small pieces, ,two cupfuls of granulated sugar, one-half one-half teaspoonful of mace, one-fourth tenspoonful cinnamon, twelve whole cloves, one large orange. Place the higredlents all together In a greased casserole, adding the rind from the orange as well as the pulp and Juice. Cover and bake until the rhubarb Is tender. If very Juicy, uncover during dur-ing the last 15 minutes of baking. Fruit Cream. Beat one eg;, one-half one-half glass of Jelly and two tablespoon fuls of sugar until It is stiff enough to stand. Srve In sherbet cups topped with a spjonful of sweetened and flavored fla-vored cream, whipped until stiff. Horseradish Sauce. Mix one-fourth of a cupful of grated horseradish wlt!i one-fourth of a teaspoonful of s;i!t, moisten with vinegar and stir Into the mixture one beaten ckk. A11 one cup. ful of thin white siuice, heat, beating well with a Dover beater. Serve with venl or any delicate flavored meat. Whipped cream may be used In plnce of the white sauce If It Is at hnnd making a richer, more dainty sauce. |