Show A GOOD GOODMay GOODa May a Di ginner n n e r rBy By By Cornelia C Bedford t Al ITH vent veal In market in W V V and trail fresh vegetables coming comin ill ip quite freely reef we vre are able to pro Jr which are in keeping with 1 the IJ at II a comparatively l cult That i iii it If tile the do doher o oher her owa the D new HI HIo o of by telephone is e a but t It la Is anything but economical In ot of recently with witha a dace e dealer In meats and fres vegetables I was waa told that he was al always ways glad llad to take telephone ord o re it itea was ea ealer Ier tOOk less Jess thIN to book boo twenty such orders dent than to wait o othree on n three customers He to add what a friend of mine was a abl to supply that th the cuts lUts delivered 1 ii such were frequently more murf fX ex I e and heavier than the special oae ordered his hilr argument r ment being that tha t ag 88 wished becI tu to give satisfaction h ht t thought it wisest wl e t to err on w what ha t seemed to him the safe aide Such h In lY trilling trifling were tOre found to amount to A very r sum In favor of tile the dealer in tile the month or so o durin during which experiment was made Pre um then that the 8 her 0 provisions let her ner J pur ur chase for fer a for a family of six four pounds ot of breast of veal three snarl one small white turnip turnia a bunch of a quart of ne new Potatoes six small or three large firm finn tomatoes II a small head of lettuce a of strawberry s and a pint of The These with the staples taken from frona pantry and a etlar are tu to be trans Jot rote menu Italian Soup of Veal Crating New tat A Toast May MAye tae Strawberry y Parfait Coffee d 1 t the he veal should be bea beCa Ca a mf d r wiped with if a 1 damp cloth and plated cI its h kettle with two scant cant quarts quart r water x smart a n stuck ith one on scant ant t u of salt aalt and a sprig of oC y then vered ent td ery un 1111 unil il te tender r 40 o slip i out U the 1 lonea ne is s sun wun as this is possible H lift ut ui on a t d dish h th the bones and nd let the meat at stand mAnd until barely tic arm rm then roll ve ey f carefully and tie lie it al of Ul tape hie Jt bast before dib diner r Over it with a few thin slices of salt t cork anti And plate Ia it ill if allot u hot oven Fifteen minutes before serving ervi da draw 11 it to the door w wet t the tp with beaten gg egg and sprinkle t thickly with ith fin crum When served the meat eat should he be nicely leel browned the pare pan the turnip anti t cut ut all into fine shreds Peel and lUt ut line fine a small white onion Melt a ta or of butter bUller in a saucepan Hd add Ute the prepared v vegetables cover and rook co k slowly lowly i by the side of the fire for fifteen minutes shaking occasion occasionally occasionally ally Add the strained broth from the r neat and simmer Immer very gently enU for ur half ten II II hour If thinly the vege eKe ta II now be t thoroughly ten t dt der Seaton Stoa on to tartie t u e and the sunup Is 18 r ady to ht poUt pour sprinkling a of finely en cut parsley Jarsley over ver the top tott as it i t is 1101 served New potatoes potatO should be scraped l instead in stead f of f When V I just out of Uw the 4 ground J 1 their tir skins are so tender that 55 the v vigorous t use Ue of water and a taJI e high will iII frequently bt be dent Let them stand In ruM water fur for minutes or more then drop into boiling water slightly salted and keep i at t a steady boil until they can be bep I pierced p by a fork They should then be rl drained and left partly covered a at t the I side ide of the fire for a few tu to dry A favorite method of serving sering is isto to drop hits bits of 0 butter over them and I shake hak very ery gently once or twice until trim tilt butter me They should De be I who know how m at A t Its best t will select the thin reen rEP stalks in preference to those whir k are thicker r and whiter In either ither l case Scrape each h stalk with ith a dull knife to remove scales dl and tough h skin kin cut ut of off half an inch from rom the low lowr lo lor r end And drop into a pan of water When all a are done drain and tie in smaller bundles for convenience in int inI t I The tips cook more mure quickly I than the lower Joer ends so when a deep narrow narro kettle can be used it will be found Cound advisable to stand the bundles I upright in the kettle with ith the tips about two to inches above the water ater when the i kettle is do ely covered the tips will willi i steam tender while Idle the stalks are be lug boiled The simplest and one of the must most satisfactory hot bot sauces to toj serve with a asparagus is made by melting melt ing In t together one tablespoonful and half j each eack of fX butter and flour In a saucepan adding gradually one otie cupful 1 of the I water In which the vegetable was boiled and three quarters of a cupful I of milk When hen smooth and thick add J salt It and Jl pepper per to tAste and simmer I II I for two minutes Two or more slices 0 of toast may be laid laic ism tI the servin serving I i platter the asparagus arranged ed on this And a fe few if f the saUte duce 1 over i the remainder r being 1 1 separately ratel A cooked mayonnaise in which oil b is used calls tot for tko tiro eg eggs s These are beaten together until light adding while hilt a pinch of salt a I or of ayt and a bit of dry mustard I hate half the tl si also e of It a pea mashing the Jat 1st Jatter ter r as it i is added Stir SUI in gradually f four our t of olive oil and one une tablespoonful of vinegar r Stand Stant in a I of hot bot water witter and stir continuous continuously ly over It a slow fire until the mixture bt becomes ot a thick cu custard t rd Set It aside until hilled chilled then stir ill in just before y serving two or three tablespoonfuls of I 1 thick whipped cream This mayon mayonnaise arise naise will III keep for tur a 8 number ot of days the u cream eream Min being added when used The tomatoes should be dipped for three or four seconds only in bolting water wilter then quickly skinned and placed at once upon ke ice to chill Each is arranged in ina ina a little nest t made mad of two leaves of let lettuce lettuce tuce and a spoonful of the dressing dropped on top An Any one of a dozen kinds of unsweetened wAfers may le be served with dinner salads saltines and amI water thins beinG among the most popular F Edam am pineapple brie brier and roquefort are among r th the preferred ch cheeses The strawberries are arC to he be hulled washed drained and pressed through h ha a sieve From this pulp at least one half of a cupful of juice should be betaken betaken taken A As some sume rant cream is ded for forthe forthe the and coffee about one cupful and a quarter will it should be very rich and thick Be sure it is ky icy Old cold then whip U it stirring down the froth AS it rises until it will ill stand alone alon Carefully and quickly mix with it a scant half cupful of oC sugar and the strawberry juice Turn immediately into a mold with a tightly tight ly h fitting cover hInd the seam with a strip of muslin dipped into melted lard anti pack in a mixture or of equal parts by b measure of coa coarse salt and finel finely cracked we f ov over r wIth burlap or some heavy b avy mAtt material to exclude the heAt and ani let stand for fully three hours that it may be frozen through the enter center After dinner r coffee should be very ery stron strong And clear as crystal r r tal For it a drip pot is much to le be preferred Serve it ve very hot bot in tin tiny ups cups passing sU sugar r rand and cream for tor those who ho desire such additions i 3 i f elaborate trousseau eau is a great mistake mis mist t take There Is no do sense or use In t I multiplying gowns which only grow For under underclothing lothing let Poll Polly provide a half haIr dozen ot of each piece It is well to have the underclothing inG made at home and very fastidious brides like It made b by hand But it may be bought readymade ready made in the shops and be quite as sat sate I e Stockings shoes gloves and handkerchiefs twits and stocks are tobe to be considered AS the of the I brides wearing apparel As Poll Polly wilt will supply the household linen she must consider how man many beds she will have and think over the requisites for her table If her mother is ot of a provident turn the household linen was ready r dy some little time ago Two pairs of sh sheets ls and nd four our pairs of pillow dips must be allowed for each bed but as company or illness s make extra demands on the linen closet it I Is hest not to be thus limited To have as many sheets and pillow slips as one can Afford is ig the best rule rul They need not actually be of linen which is a term used by bJ courtesy Linen sheets are very nice but fine cotton Otton ones RII an answer ser every purpose a arid d aTe are preferred by b many people Four dozen en towels inclusive of Ut those e for hands face and bath are not too tuo many Beside these there ther must be three dozen of different kinds of towels for tor kitch kitchen use Blankets Blan Blank k ts les And spreads are also provided by the bride Pollys girl friends sometimes set gel together before the wedding and sire ghe her a linen shower er Nothing in the theline line of dainty linen comes amiss at I suck such a 8 time and it is much better for Cor a group of friends to combine and thus fully furnish a linen chest than to scatter their gifts over many costly sUJ articles of ornament that give ghe a pass passIng passing Ing pleasure but are ot of little use Ex Exquisite Exquisite centerpieces and doilies tray cloths carving cloths and luncheon n cloths napkins of different sizes an and d everything that belongs to delicate napery fill u a brides heart e rt with pleas are lr Polly trousseau should have e only sweet swett thoughts R with it It is the most beautiful time of h he r young life Let Iet us hope that our bride will for awhile do her own work Unless s sh does 1055 it if is likely that her Iter beautiful linens and dainty underclothing will suffer mAny things at the hands ot of in incompetent competent and careless women wh who o work devastation when hen fine linen line n on comes co to the washboard And the tub If Polly is going to employ a maid let letus letus us hope that she will iII begin by being mistress In her kitchen A girl who is about to marry should not let her color fade ade or her health wane lane over her trous trousseau seau But she will do well to learn some of those t simple arts of housekeep housekeeping ing which save money And brin bring com comfort comfort fort in the ne new home No matter how rich sire siw may be her personal pe l super supervision su r vision ision will be needful and if she is comfortably poor she will ilI have time the there e greater re ter independence Copyright IM bY Joseph J I b F |