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Show 1 the wm i fHi KITCHEN m ..CABINET M ! "W n i i'v K'ss and work more, ; I; i ( '-ss and walk imoe Kro ii h ss and snii Io mere, I IV Ik h .s and think more. ' WHOLESOME MEATLESS DISHES I,' Though rln'i'so, (Lrps, driod lionns nnd i peas, mils ;inl iisli nro sill cqn i :i lent f tj in fnoil vuluo lo meal, Ihi'.v v;!l nut talip its llu-e in flic ukmiu unless llii'y urn miul'ineil with oihi'f I'onds which nullum nul-lum the I'MUiviilciit of niciit in tin- 1 itl "c. An ounce of cheese is pipuil !o two ounces of meat in food v:ilin hut tic family stomach must have hulk to feel well fed. When a nut roast or loaf is served in place of a roast of hief, the vegetables vege-tables accompanying it sholud he bulky, as spinach. ' oahbase, corn or heels. For the hejiinnin;; of Ihe meal a simile soup will he appropriate, then the nut roast, a salad or relish like celery or radishes anil finish with n sulwlaniial dessert like baked apple dumplinus or a rice ctrstard. Creamed Potatoes With Peanuts. 1'repare a white sauce by meltins two tablespeonfuls of butter, add two finely fine-ly minced onions, and a small minced pepper; when softened add two tahle-spooiifuls tahle-spooiifuls of flour and cook until smooth, season with salt and pepper and sidd, slowly a pint of milk; when Ihe sauce is hoiliti.' hot si ir in diced potaloes rooked and hot; add a cupful of coarsely chopped freshly roasted peanuts and serve. Garnish with a few of Ihe peanuts over the fop. Scalloped Chestnuts With Samp Take two cupfuls of cheslnuls roasted roast-ed and shelled, remove Ihe brown skins. Buller a hakinji dish, sprinkle wiili one finely chopped preen pepper. I'uf a layer of samp or hominy in the dish, sprinkle with chestnuts, then with irraled cheese and pour over a cupful of brown nut jri-iivy. F.ake in a moderate oven a half hour. Browr. Nut Gravy. Melt two tahle-spoonfuls tahle-spoonfuls of buller in a saucepan, add two t abiesponnf uls of flour and when well blended add a tablespoonful of peanut butter; add one and one half cupfuls of boiling water, salt and pepper pep-per to taste. Add a teaspoonful of kitchen bouquet to color. If the peanut pea-nut buffer is not liked, two table-spoonfuls table-spoonfuls of finely ground peanuts or peanut flour will take its place. A handful of any kind of nuts added to almost any kind of a salad, adds both lo its flavor and food value. |