Show WHAT TO HAVE FOR DINNER the planning of 0 meals Is worth thought if we furnish our tables with a variation from day to day banana soup select six ripe bananas and rub them through a sieve adding twice as much cold milk sweeten to im taste add dd a pinch ot of salt I 1 the he grated rind ot of a lemon and place it on the stove when the boiling point Is reached add two tablespoonfuls tablespoon of cornstarch mixed smooth in a little cold mill milk and stir into the boiling mixture cook for or eight minutes stirring all the time remove from the heat cool and add two tablespoonfuls lable spoonfuls 0 of strained lemon juice serve well chilled in n bouillon cups parisian peas melt two table spoonfuls 0 of butter in a saucepan add a quart of green peas mix well then pour in enough boiling water to bare ly jy cover them add salt and pepper to taste the heart of 0 a head of lettuce finely minced one halt of 0 an onion chopped line and a sprig ot of parsley minced simmer until ohp tb jeaa are tender then stir in the yolks of two well beaten eggs taking dom the heat return to the fire and sim mer until ready to serve cheese balls chop fine eight olives six radishes two to green peppers mix alix with ith two rolls of neut chalet cheese and mold into balls the size of 0 a walnut serve two of these balls with a salted water wafer and a piece of 0 celery on each plate pj ate chicken Soul southern hern t tye clean and prepare the owl awl as for trying toll roll the pieces in seasoned flour anil and place in a heated pan pall with three tablespoon fuls of butter sprinkle with ith salt and pepper and pour a halt cupful ot of cream over all dover cover and plate place in a hot oven to bake until tender tie ko move the cover before taking from the oven to brown the chicken serve with a highly seasoned seasoned tomato eau sauce one may combine almost any fruit or vegetable into an appetizing salad but too many colors in ono one salad are not pleasing |