| Show E N INET Is the bual a of t a nobl noble on ind the ornament ind nd 1 dinue and of 0 man the th aw sweetest e detest charm ot 0 w woman the scorn of rascals and the lh rarest virtue of sociability for a yellow luncheon during the golden rod season a very attractive luncheon may be served let IA t the rooms and porches be decorated with the feathery yellow blos gom having all the table pieces low and not too loo largo large for the menu servo serve a delicate soup soul like cream of celery and on top ot of each place a spoonful of whipped cream arid and for the yellow color just a suggestion of egg yolk from a hard cooked egg put through a ricer or sieve it if one wishes to omit the soup a fruit course may be substituted or both may be served for the fruit course the rich yellow of 0 musk melons melon served in balls made mada v with ath a french potato cutter and dressed with a bit of lemon juice and powdered sugar Is very good for the main dish chicken croquettes croquet tes with white sauce garnished with grated yellow cheese might prove most appetizing with the ice cream which will be plain vanilla serve preserved yellow pumpkin it tastes much better than it sounds and Is a beautiful yellow to carry out the color scheme cut the tha pumpkin in dainty cubes and preserve with orange and lemon it Is the custom with many who entertain when carrying out a color scheme to tie the rolls with ribbon of the color used in the decoration ribbon seems very much out of place on food it may be used in the table decoration to advantage or to tie up small boxes boies of candy as favors or in count less pleasing ways but as an orna ment or garnish for food it seems in appropriate mustard pickles take tahe two quarts of small cucumbers the same bame of small onions and toma toes one quart of wax beans three green peppers chopped fine let stand in salt water to cover over night using halt half a cupful of salt in enough water to cover the vegetables put a weight upon them in the morning scald until tender in clear water drain and pour over the following mustard prep mix one halt half pound of mustard one fourth ot of an ounce ot of tur tul meric me ric three teaspoonfuls of celery seed read and three fourths of a cup 0 at flour slowly add tour four quarts of vine gar and cook until smooth tat 11 I 1 M 0 0 I 1 1113 grandest thins thing in havink rights t s 0 O ild george ald ill 1 I IB that being your rights you car give them up love not ito own it Is a ready always to yield ever which it might justly claim digestible and nutritious foods there are those who even yet aftel much has been said and written about aboul f foods 0 their digestibility and v value a lue ir re paling waste and building d tissue 13 ue speak C of digestible and nutritious BE at synonymous terms foods may be very easily dig digested sted that contain little nutriment for ex ample the oyster Is easily d digested but Is not ae nutritious as we one once su supposed it to be gelatine Gelat lne la is easily Algea NL ted but Is ot of little value as a food the tissue building foods rr are milk cheese eggs fish lean meat poultry dried beans beans pens peas nuts and grains those foods that supply muscular energy and it 1 eaten in excess are stored in the body in the form of fat are underground vegetables corn rice bacon olive oil cream butter grapes dates figs honey and sugar A digestible food Is one that Is a assimilated simi a nutritious food Is one that repairs waste builds tissue and gives heat beat and energy to can tomatoes take one gallon ot of water flater one cupful of salt and when boiling drop in peeled tomatoes and cook until thor hughly scalded place in cans calls using a skimmer to drain off all the brine the juice of tho the tomatoes will make enough liquid to cover and the brine may be re heated tor for other tomatoes the brine at last may be canned as a it will be less salty after using arid and after straining it may be used toi fox soups porn corn relish cut corn from 12 11 ears 0 of corn chop a small head of cabbage line sprinkle salt all over the cabbage and let it stand three hours drain oil off the water and put corn arid and cabbage together add one cupful of sugar two quarts ol of vinegar ono one halt balf cupful of ground mus mua tard four small red peppers chopped one ine cook all until tender seal in bottles or pint cans itoye does not noi like cabbage celery may be substituted water wate r melon rind pickles pickle peel the rind and cut in one inch slices alices let stand over night in salt water make a syrup of tour four pounds p of sugar two tablespoonfuls tablespoon tula of ground ln Inn anion one teaspoonful of cloves clovea and nd two quarts of vinegar tie the tha alees in a cloth pour the hot syrup over tile the drained melon rind add the spices let stand 24 hours and reheat the syrup tour four mornings in succession J cover for winter use I 1 au at |
