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Show KiTCHCN Se3CABiNETa& (O. till, Wfrn Ntwspspsr Union.) I'll bind myself to that which, one being right will not be leu right when I shrink from It. Kingiley. HOW MUCH FOOD SHALL WE EAT! It Is snfo enough to state that the average adult cats at least ono-third more food thun ho needs Iond Is able to assimilate. Tho excess of food overtaxes over-taxes the digestive organs or-gans aud Is thrown off In wasto or stored up as excess fat. Fletcher says If wo mastlcato our food twice or thrco times as . ,. long as wo do we would v-1 eat less, bo fully satisfied, satis-fied, feel much more comfortable com-fortable nnd eliminate a largo per cent of Illnesses. Such a treatment costs nothing to try, but a llttlo perseverance perse-verance nnd stlck-to-lt-iveness. Wo kuow that there aro four things that tho food which wo eat Is to do for us : To genoruto heat, to keep tho body warm, to rebuild and repair Its wasto tissues, to store up resort e energy en-ergy for Illness or emergency work, and to produco energy to ennble us to walk nnd do nil kinds of physical nnd mental work. Hard, mental labor or hard physical labor uses up more food than tho lnactlvo body, but even that needs food to keep It In working order, A calorie Is a measure of heat or energy which n certain amount of food yields when burned in the body. Just as so much gas per cubic foot produces n certain heat or light, so too a deflnlto amount of food gives off so much heat nnd energy measured In calorics when wo burn It In our bodies. An active adult needs from three thousand to three thousand seven hundred calorics per day to cover all tho body needs. Just accept this ns wo do that It takes two cup-fuls cup-fuls of mnny things to mnko n pound. Science helps us in finding tho cnlorlo valuo of various kinds of food by giving us tho hundred cnlorlo portions 'of common dishes. For ex-amplo ex-amplo ono smull buked applo without sugnr yields one hundred calorics, one-hnlf a medium-sized grope fruit yields tho same, also a large bnnnua, three prunes with a tablespoonful of the Juice; two slices, one-fourth Inch thick of bread equal tho snmo; one tnblcspoonful of butter, one cupful of cooked cereal, 0110 tablespoonful of sugar, one-hnlf cupful of whole milk and one-fourth cupful of thin cream, cocon, one-half cupful. The happiness habit U Just as necessary nec-essary to our bcit welfare aa the work habit, or honesty or square dealing habit What a great thing common seme Is when we practice It. DAINTY, DELIGHTFUL DISHES. As lemon pie Is a general favorite where pies abound, the following recipe will bo one HWR IpvdB Pie. Mix two tit- fjf? ".?-- """7? sugar nnd oue-L oue-L " half tenspoonful l ,,7 of snlt with one-5- quarter of a cup ful uf cold water to pour; add three-quarters three-quarters of a cupful of boiling wnter nnd cook, stirring until boiling; udd the Julco of a lemon, the grated rind. Uent tho whites of two eggs.Tilso tho yolks; fold the whites Into the yolks, then add one cupful of sugar, adding a table-spoonful table-spoonful at a time, so thnt the mlxturo Is kept very llghL Boko lu two crusts. Oatmeal Biscuit. Sift together two-thirds two-thirds of a cupful of pastry flour, two teaspoonfuls of baking powder, one-quarter one-quarter of a tenspoonful of salt; udd two-thirds of a cupful of oatmeal, two teaspoonfuls of shortening Into tho flour and meal, then add milk to make a soft dough, adding a little at a time. Pat tho biscuit Into shape with a wooden spoon ; set them Into gem pnns and bake In a very hot oven. Apricot Sponge. Soften one tablespoonful table-spoonful of gelatin In one-quarter of a cupful of cold water, then add to a cupful of apricot pulp and Julco, heated heat-ed hot; ndd one-qunrtcr of a cuprul of sugnr; stir until tho mixture begins to thicken, then fold In the etlflly beaten whites of two eggs. Sen with whipped cream. Prunes may be used In plnco of apricots If preferred. String Beans, French 8tyle. if canned can-ned beans are used, heat thoroughly nnd drain very dry. Melt a table-spoonful table-spoonful of Inrd and add one-half clovo of garlic cut Into very tbln slices. Cook without browning, then removo tho gnrllc. Add n tablespoon-ful tablespoon-ful of minced parsley, then turn In tho beans, stirring and mixing thoroughly thor-oughly with tho fat and parsley. Serve very hot. |