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Show 'J'e KITCHEN 1 i CABINET l ; J , ...... i. o .'ii. i ,. ... ,. . t. ) Tfm K"M..n "M'py ' "1.1' K"M. Tim nl,l that nr.. nor wIk' 1 1 M ll'tWII, Tim c."l.l Unit knows no .nlmr's In,. I, 'Mm Unit IiiiiiIih nut In lh. t..u II. liill hIiikIik:, IhiikIiIiiK. frdy nplll.i Fur up ttm hnppy It 1 1 1 n : I-'.ii" up, f.ir ilnwii, ut i.vi i y turn Wlu.t In KKar linn not k"I'I to Liurn. Jn.KluIn MUlor. HOUSEHOLD HINTS I0en In tuiiall homes wlih simple furnishings nnd equipment It 1h al-' al-' ways wIho to keep j n small nolo book V-.'V'.i eontenls i-A. V of every closet, , l"y f drawer and slore- J"f .' room Inventoried. ,'L; 0 I In caso of sudden - 5J "Vn" Illness, w hon Fvii-.-Viw' Mranger must bundio one's po.ssesslons. It In a source of iiiueli oiiinfurt. Even tho most actUe memory will not always recall In a hurry tho exact article wanted. 1'leco bags that have lists of contents, or a label will savo rummaging for priceless minutes for something not there. At this tlino of tho year, when we overhaul tho household goods, many of us harden our hearts and put aside things saved for years and pass them on to someone w ho can uso and enjoy them. Children of today nre so surfeited with toys that one hesitates to add to tho general chaos; but often the little bits of leftover laces, silks nnd knick-knacks knick-knacks which havo been cast aside will prove a great pleasure to some little child who loves to drosa her doll. Keep a box for bucIi accumulations and pass them on when the occasion presents. Another household convenience la a card Index. One mny use this for the Inventory nnd another for recipes. Have a set for leftovers. For example, what may bo done with tomato In varying quantities; It will surprise you how many delightful dishes you can prepare with even one-half cupful, and other things. An Index of this kind will grow wltb tho years nnd be something of Inestimable Inesti-mable value, ono that may be handed down to one's grandchildren with pride. Potatoes boiled In their Jackets at homo nnd then fried in butter will be eaten to the last slice. The snuee for croquettes Is in proportion pro-portion of one to four, using the same proportion of liquid and four table-spoonfuls table-spoonfuls each of flour and butter. This sauce Is used with an equal measure of food, cooled and rolled Into croquettes. These are fried In deep fat. "It'a fun to dare In the fac. of despair, when the last Ion. chance seems gone, And to eeo hope rise In the angry skies like a promise of rosy dawn; For victory's sweet when It crowns defeat, and you learn this much la true: It's fun to right when you know you're right, and your heart Is In It too." THE TENDER PEAS Peas are one of our most valuable vegetable proteins. They take the place of meat In .r M'-l'""l tlle diet, and when t"J dressed with , .--I """rfj cream and butter Ji 3 are sufficiently l tii 1 nourishing to be f j Berved as a main S . J" dish. y Green Pea Soup. Take one pint of green peas, a quart of chicken stock, sis small onions, parsley, a small bunch of mint, a handful of spinach, two tablesp'oonfuls of butter and a teaspoonful of salt. Wash the spinach, pnrsley .and mint, add the peas to the stock with the other vegetables vege-tables and cook until soft. Put all through a sieve and reheat. Season well with butter and serve hot. Peas and Peanuts Salad. Take two cupfuis of cooked green pens, one cupful cup-ful of peanuts coarsely chopped, one-hnlf one-hnlf cupful of olives, finely minced, a bit of onion and mayonnaise. Season with salt and cayenne pepper and serve on lettuce. Peas and Peppers. Take the tops from six peppers, remove the seeds and soak In n strong brine overnight. Moisten with liquor from the can of pens, fill the shells with one-half cupful cup-ful ench of minced meat, bread crumbs and one cupful of peas. Season with onion Juice, salt, pepper nnd a spoonful spoon-ful of thick cream. Bake until the peppers nre tender. Serve hot. Pea Souffle. Cook a pint of peas until soft; If they are not sweet add a teaspoonful of sugar as they cook. Put through a sieve, add two tablespoon-fuls tablespoon-fuls of butter, a pint of milk, the yolks of three eggs and seasoning to taste. Mix all together and fold In the stiffly beaten whites. Pour Into a buttered baking dish and bake twenty minutes. Canned green peas seasoned and swimming in cream make a most appetizing ap-petizing dish which Is especially filling fill-ing and nutritious. These may be carried car-ried hot In the thermos If desired, or reheated Just before serving. |
