Show o f 1 Kitchen Economies uy By l Fresh h green reen tC peas are aro best cooked In Inthe Inthe inthe the simplest wa way Shell Shell the peas place In salted water and cook ook 1 twenty five minutes Drain place in a hot dish for Cor serving dot dOl with bits of oC fresh sweet butter r. r and sprinkle Jt hU with pepper and salt saH The The rhe w water in which the peas have been cooked should not be e thrown away but kept in a a. cold place If IC it cannot be lIe used used at once It Ii is an nn excellent excellent excel excel- lent stock to add to cream soup SO or sauces Canned peas leas ma may be he prepared the amo wn way vay except that they thoy should be Le cool cooked ed In cold water ad added ed to whatever what what- ever juice there Is in the can cnn Canned peas are e excellent for or purees lure and In combination with other vegetables Im I'm ii In Turnip cUl Cups Peel small young young- turnips and cook cookin in boiling salted water until tender Scoop out the top tol leaving cup shape In fn turnip Fill these cups cuis with cooked either fresh or green canned green peas leas and place illace a bit of or butter and a prink prink- sprinkling ling of salt over each CU cup A sauce can be benade be ma made e by thickening the water in which the green grcen peas have been cooked with a roux o of flour and butter but but- ter and coloring light green with a afew afew afew few bits of ot bruised mint f. f Gre Green n Pen cupfuls of r cooked green peas 0 Two IWo eggs On One cupful of milk half cupful of or flour j One halt haJt teaspoonful of or baking pow pow- tier ler N On Ono tablespoonful of butter Salt pepper Mash the green reen peas while hot and force j a colander adding salt pepper and melted butter hutter Mix with well beaten well beaten eggs egg milk and other in ingredients In- In adding the flour and baking powder last Bake Bako on a hot greased g griddle An excellent luncheon dish Spiced Pea Four cupfuls of shelled peas One tablespoonful of ot lemon juice One tablespoonful of or chopped par par- sic sley 0 Four tablespoonfuls of or butter Few sprigs of or mint One teaspoonful of ot sugar Cook the peas in boiling salted water water wa wa- wa- wa ter to which sugar and mint are added Boil rapidly and antI drain as soon soon as ten ten- der Melt the fhe butter add lemon temon juice an and parsley and heat with peas Serve at once Lettuce Letu e With rUb Pent Pens PentOne One can of or peas One Ono head of or lettuce One half cupful of water One tablespoonful of flour lour One tablespoonful of butter One teaspoonful of at sugar One eighth teaspoonful of or pepper One half teaspoonful of salt Mint J Carefully Careful wash the lettuce and set 1 aside t to dr dry Chop lettuce and simmer 1 in half cupful of salted water waler half halt an hour Add sugar Bug and pepper and j thicken with blended butter and flour i Drain peas and add with mint and andI simmer for ten minutes I Green peas make d delicious salads Cook the peas either canned or fresh drain and set Bet aside to get cold Mix with mayonnaise n dressing and serve H 5 g ry VJ 1 Jl VI 11 iL Uli MU IJU IU tu any other vegetable Potatoes shredded cabb cabbage ge sliced tomatoes or cubes of tomato aspic all aU blend will with cold peas pea Or use as a a. garnish on such meaty salads as minced chicken sal- sal mort shrimp crab tuna fish etc ete For green pea puree cook the tho green pe peas pea 8 until tender rub through a colander colander col eel ander and blend blen with flour butter and some of the water In which they have been bean cooked For soup so this mixture mixture mix mix- ture can be thinned with water to consistency consistency con con- desired As a a. rich sauce It ran can an anbe be bo kept thick or mixed with a few tablespoonfuls ot of thick cream that have hae first been heated with a a. pinch of ot soda for dishes Here are a few rc recipes ipes that are arc frequently prescribed for In Invalids invalids In- In or convalescents These families families fam lam regard fish as a sort of makeshift makeshift make make- shift to be resorted to o only once a I week wC or even less frequently frequent The appetite appetito of or the sick per person on is a capricious thing casU easily dispelled b by bya I a trivial annoyance such as careless Sc service cc A tray covered with a spotless cloth perhaps with a slender vase with a a. single blossom to su suggest est g-est the cheerful cheerful cheerful cheer cheer- ful outdoors Is an appetite SUP Soup should be served in a cup perhaps perhaps per per- haps Imps resting on a paper dolly And wherever possible glasses should be used in instead teall of or china china china-as as for tor juice fruit juice custard etc lie lid Ten rca TenI i I 1 pound lean beef bee I Salt 1 Cut the beef ier into small pieces and andI place in ill a L canning jar without adding I any water Cover cr tight tightly and und place In Ina Ina ina a pot not of cold water Gradually Gradual heat to toa toa I a boil boll and continue to simmer this way for about four hours until the meat moat 13 Is white an and Strain train season with witha I a salt and set aside to cool When hen col cold skim TIll Tho beef tea mav n u then thc be h- h heated alei as J needed ed Chicken n Jell Jelly Place the chicken chicken- in the stew stew pan with Jus just t enough wal water r to little more mor than cover It It and simmer until the meat ment drops froTH from thu bones hones There wUl will be le about one une pint of Juice Strain eason season With salt and anu pepper and cook cooka a a. few minutes more marc Then pour Into Inton art an n earthen carthen dish and set on Ice to harden Serve cold with toast or cut Into nto slices and serve ser as u san sandwiches I and Or Orange Drink Mi Mix lix together the tho juice of at an orange the he white while of el egg and one tablespoon tablespoon- fill CuI ul of water If H It a little sugar ugar ma may be added to sweeten Pour through a fine strainer and serve servo cold Cut Cup Custard Beat Boat well an egg with two teaspoonfuls teaspoon teaspoon- fuls of sugar a dash ash of salt saIl and of ot nutmeg and add one half cupful of rich Ich milk Pour Into a a. buttered ramekin ramekin rame- rame kin an and place in a pan of ot boiling wa- wa ter er Bake Dale in oven until custard is set Junket rr I i L wo 01 UL One fourth cupful of oC sugar One junket tablet Dash of salt nutmeg The milk should be heated to lukewarm lukewarm luke- luke warm temperature Pound tho the junket tablet and dissolve in a little cold milk milk then pour Into the lukewarm milk mUk and stir well vell Pour Into the servIng nerv- nerv Ing ng dish and put In a a. warm place to harden After it Is hard it may be beset beset set In the thc refrigerator to cool Poached I E Egg Toast Drop an egg Into boiling bolting water to poach loach Toast roast a slice of ot bread light brown then dip lightly Into hot water to which a pinch of salt haa has been added Butter the toast and place the poached egg on n It Jt This soft oCl toast may be bo eaten without the tho ho egg eg- but If two slices are thus toasted and arid pressed together well buttered but but- before serving they will have a more agreeable flavor |