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Show I think thut I Hi, all m-. tr s- A J.'joiii lovely ay a t A tr.: whoMi lcJUKiy niou.h lu p-Mt AKalriMt tli., ;arth'n HA-.rt ll'cvlnx hrwiit. A I.e., ll.ut looks at Cud all 'lay And llftri ti. r hrafy arnii to pray; A tic Ihi't may lit HUriirin-r w.rar A net of lol.lii.s In t.i r hair; t',ori whom. hoMorn Hnow ht.H Iain, VVI.o Intimately liven uilh rain. I'O'-ma are mail., hy fools llhe rne, ilul only Cod can make u tree. -Joyce Kilmer. FEEDING THE SICK AND CONVALESCENT I 'i'W families are so furl iinate lis to escape Illness during some time of their lilslorv. Cood J"'l feeding Is an important 's : : factor In maintaining ''.' health, but In spite of good food a sudden chill '"' strain of overwork or I : worry will overwhelm yxl. , even a strong and M&fY healthy body. ' JIV--' Since all food must be '' i reduced to (luld form before it. can be digested and assimilated, assim-ilated, that seems to be the best form to serve It to those who are 111. This diet includes broths and clear soups of various kinds, beef Juice and beef tea, cereals, gruels, milk plain or mod-Hied mod-Hied to make It more digestible, nutritious nu-tritious or more agreeable to the patient, pa-tient, raw eggs In combination with waler, milk, fruit Juices or cocoa and cream soups of various kinds. lirolhs, clear soups and beef tea have little nourishment, hut stimulate the appetite, are refreshing when cold or soothing when hot; they also stimulate stim-ulate tin- How of gastric Juice. By adding eggs, milk or the thickening of cereal Hour like barley or rice, they may be quite nutritive. Cereal gruels are neither stimulating stimulat-ing nor Irritating and are most useful when the a. petite Is poor and digestion diges-tion weak, as they are quickly digested di-gested and absorbed. Like brolhs, gruels may be enriched by eggs, cream and milk, for one could not drink enough to keep up the body energy without the addition of some more nutritive food. Milk is one of the most valuable foods for sick people and fortunately most patients like It. It has been called call-ed the perfect food. Its value may be Increased by changing its flavor, nddlng yeast to It making a drink called koumiss and by adding junket jun-ket or rennin to partly digest it making mak-ing it more palatable and adding variety. The world would be more happy and the mass of people In It Just as wise. If they would whistle more and argue less. SOME CHOICE DESSERTS. A delicious and well-prepared dessert des-sert will often help us to forget that the preceding dishes I J- were not all that we de- sired. At this season of ri the year frozen desserts j and light, easily digested If V 1 dishes are more suitable. W During the hot weather iSJyi we need refreshing cotn- 't binatlons rather than -tf' the nourishing; however, one may have both in a dish of ice cream. A most satisfactory satisfac-tory sherbet, which Is both delicious and economical, is Velvet Sherbet. Take the juice of three lemons, two cupfuls of sugar and a quart of good milk, the richer the better, though ordinary milk will he satisfactory. Freeze and serve in sherbet cups. Orange and Lemon Sherbet. Take the juice of two oranges, two lemons and two cupfuls of sugar and a quart To hnar tl.e , all of thru: a. s "o.'i.u lata Kf'-'-n i i 1 1 1 ! : a". -r r. - -. When hrol-.-n, l.viti.j at al's of huht n,.:i, Tor U,B or..- 1 ml s;s:it of ori-r.i-rH In !:ie k1oi:mi To kv.Uih ulut.if t:.e n.lfir-l trail that !''! an. I 1,,-mlo -ks ,:'.;ub, 'Till on the hiH' hU'h tof you come I to .statil exaiteil In tlie hun! Ah, tnls is h lniroer time j -I'.e'llali Rector. ! ORIGINAL DESIGNS IN COOKERY. , To the artist cook who really en-' Joys mixing Ingredients, s a painter v j cj does his colors, j ' c? rf there is no limit ' to the tasty, de- I 2y light ftil dishes fkArirX which one may originate e" '-V-"? 4jA large upon, with t" X? ir n ""' uial. -rials at hand. Taki for Instance a steamed plum pudding. A piece of corn bread, a half a cupful of cooked ontmeal, a few bread crumbs, a cupful of left-over cocoa and a few raisins with two egg yolks left from a frosting or dessert will make a most tasty pudding. After some experience in handling foods one may concoct toothsome dishes of bits of left-overs. It is not always wise to tell all one knows as to a dish, for some conscientious objectors will refuse re-fuse to even try a made-over or re-arranged food. Savory salads which have some elusive elu-sive aroma and seasoning which adds to their charm and is bard to determine, deter-mine, makes such a dish ",'l.methlng different." One must follow a few fundamental principles In cookery, nnd after that let the imagination soar. The cook who wastes nothing, but at the same time serves her food In a dainty, tasty and appetizing manner, Is a real genius, and her talents are In constant demand. Do you throw away the half-cupful, cupful or more of melted ice cream that might make a pudding for the next day or be used In a cake, adding less sugar? Sandwich rilling and salads make a wide field for original designs, as well as flour mixtures. The woman who discovered that a sponge cake could be made more fetching by adding the yolks unbeaten, one at a time, and not stirring them very freely, had a cake that attracted attract-ed much comment because of its streaked gold-and-white appearance. Accident often is the mother of new things, but the housewife who is looking look-ing for new and pleasing effects will find them all the while. The art of cooking cannot be learned out of a book any more than the art . of swimming or the art of painting. The best teacher is practice; the best guide sentiment (providing you have any). FOOD COMBINATIONS. There Is no law which governs the foods that go well together, for the kind of food RfflfSj sel'ved Pends SfTfS upon whether you nre an oriental or a Bostonian. toft-sl The stes. of a R IJ Vyviyj people determine ) the food combina- Sl tinn- Ic 13 study which is both a science nnd an art. We may seem to thrive on one kind of food, but we find that where two or three are served they digest better and are better able to keep up the body activities. If we treat the body as a well regulated furnace fur-nace which is fed at intervals, not stuffed with the day's allowance which will choke the fires through imperfect combustion, we will be intelligent In the choice and care of food. If we overeat we waste good fuel, nnd overwork the furnace; if we are of thin cream; lreeze as usual. Dainty Dessert. Take a pound of marshtnallows and a cup of pectins cut fine; cut the mallows into quarters and add enough whipped cream to blend and hold them together. Into a large-topped sherbet glass put a table-spoonful table-spoonful of any canned fruit juice, fill with the whip and serve with a cherry as a garnish. Duchess Cream. Take six; table-spoonfuls table-spoonfuls of tapioca; cook until clear; cool, add a pinch of salt, one cupful of sugar, the juice from a can of pineapple, pine-apple, the juice of two oranges and two lemons; cook until thick. Cool, then add the pineapple, one cupful of nuts and a pint of whipping cream. This makes enough to serve l. so that the recipe may he cut in half for tin ordinary family. Chocolate Pudding. Take one egg and when well beaten add one-half cupful of sugar, one cupful of milk, two squares of chocolate melted, one and one-half cupfuls of dour silted with three toaspoonfuls of baking powder. pow-der. Steam one and one-half hours and serve with Foamy Sauce. lVi't one egg, add one cupful of powdered sugar mixed with two tahlespoottfuls of softened butter, a pinch of stilt and a little flavoring: then fold in one cupful of w hipped cream. Grapenuts F'udding. Prepare one package of lemon jelly as usual, then add one cupful -f steamed raisins, one-half one-half cupful of sugar and one cupful of grapenuts, six walnut meats cut line, till well mixed. Put into a mold n3 serve with whipped cream. undernourished the furnace cannot give off heat or supply energy. The three food principles which we find supply the body in the best possible pos-sible manner are proteins, meat, fish, eggs and milk, fats which are obtained from butter, cream and nuts, carbohydrates carbohy-drates or sugars and starches represented repre-sented by potatoes, rice and sugar. To see that these three foods nre Included In-cluded in each meal we have what Is called a well-balanced meal. If they are served in good proportions. In each meal we have another responsibility re-sponsibility to see that foods containing contain-ing iron, phosphorus and calcium are given as well as some which furnish th: roughage or ballast necessary to giv. bulk to the food. Fruits which excite the appetite are used first, as fresh fruit for breakfast and sweets are used as a finish, or dessert, des-sert, as sugar dufls the apetite; a goo.' reason for never giving children i sweets just before a meal, a practice ! fa- too common among mothers. Some people are sensitive to certain feeds or combinations which others cp toy witli comfort: this is owing to some peculiarity of the body machine; jot course these things should beavold-! beavold-! ed. Happy the man and woman who Is normal and is able to eat, digest. ass'mUrtte ami enjoy all the good things provided by our allfrise Creator. The menu maker needs to know her family, to recognize the value of variety, vari-ety, and yet not to overdo it, i'or we all nre faithful to the old favorites. |