Show 46 D ann alist st day of 0 spring pran la Is duo due to arrive it if the ta calendar lendar does not g b breatt oak down about the twenty first ot of march larch when the earth turns th the corner of sun alley and starts for summer street dut the firm drift spring day Is not on the time table at all it cornea comes when it is 13 ready henry van dyke early spring V vegetable ege tabled vegetables e tables aro the best of blood pu rs and tonics and at this sta son sn of the year spinach and cress aro are plentiful and should be eaten freely spinach has been called tho the broom of the blood it contains iron which la Is needed to keep tho the blood in good condition lettuce the cheap and always ob tai green vegetable Is it a crisp and dainty salad green which may be raised two weeks earlier than Is commonly grown if a bed la Is made and a frame about six feet long and tareo feet wide ide pressed down into the mellow earth dank bank the soil well up around the sides aides and saw BOW the lettuce cover the top with thin cheese cloth hold held in place by tacks on one side and end the other by shingle nails over which the cloth may be fastened and removed to pick tho the lettuce the sun and air has free access to the plants it if there is a frosty night tho the frame may be protected by a rug or carpet such a bed will well repay one for the tha trouble of planting and care lettuce with peanuts sprinkle well washed and drained lettuce with chopp chopped ed peanuts and servo serve with french dressing three tablespoonfuls of olive oil a tablespoon of vinegar a halt half teaspoonful of salt and a few dashes of cayenne pepper lettuce served with orange juice and sugar makes a very nice salad for those who cannot eat anything containing an field add another delicious salad for the spring time Is 19 lettuce and a few carefully broken sections of grape fruit sprinkled with nuts and served with mayonnaise dressing celery Is another vegetable which la Is especially adopted adapted to combinations i with other vegetables vegetable a and fruits as salads served as a simple relish it Is perhaps the best enjoyed water cress cresa with a french dressing Is a most desirable salad to use in tho the spring as 48 cress la Is a blood purifier as aa well as spinach 8 18 l all wealth honor or even health Is 13 the attachment nt we fo form rm t to 0 noble souls because to become one with the good generous and nd true la Is to become in a measure go cooil od generous ee we nerous and true ourselves T arnold serving the easter egg at a formal breakfast all precautions should be taren taken to insure the freshness of the eggs A conscientious cou hostess would be much mortified if she served chicken out of its to proper course easter table decoration when using eggs for cooking break them thein at the small en end d and s save ave the shells after removing the contents use these dainty receptacles set in moss holding spring beauties or violets they may bo be weighted with a little sand in each to keep them in an upright position during the meatless days or of lent the egg Is a favorite food and the following recipes may be suggestive to the busy housewife grandmothers favorite egg dish put a tablespoonful of butter in an omelet pan cover with fine bread crumbs over this lay thin slices of cheese season a few well beaten eggs the number depending on the size of the family to be served and pour over this cover closely lied and heat slowly when the white of the egg Is opaque serve at once poached eggs a la belne cover circular pieces of toasted bread with sliced fresh mushrooms salted in butter and moistened with cream poach eggs and aad arrange on the mushrooms pour over a white sauce to which Is add added ed a sprinkling of cheese and brown in the oven garnish with parsley eggs and potatoes parboil three potatoes drain and put a layer in a baking dish then a layer of hard cooked eggs season well add a bit of onion juice and a layer of white sauce sprinkled with cheese repeat and finish a with buttered crumbs drown in in a hot oven when trying eggs sprinkle a little hour flour over the pan before adding the eggs allow it to brown before dropping in the eg egia az A 1 s 5 1 EN imagine that they corn communicate muni cate their virtue or vire vice only 01 1 ir by overt actions and do not see sea that T virtue 1 etue or vice emit a breath every rno some new ways ol of serving beef deef beet the tha old standby of the cook may be given variety by the re ao urcal ul cook sour meat la Is a 0 lab which Is a 11 favorite among the germans and la Is well liked by many others ot of the american nationality sour beef cut two pinda ot of beet into pieces about one luch inch square put one quarter of a pound of sliced bacon in a frying pan and try out oat the fat dust the meat thickly with flour and brown rown to in this hot fat when brown in own remove with a skimmer into the stew pan add two tablespoonfuls of flour to the tat fat in the pan when brown add i a pint of water when b boiling fling pour over the meat cover and sim mer gently for an hour then add one sm email all onion sliced one bay leif leaf a ta ble spoon of chopped pa paisley riley a small piece of lemon lemol pt pl p q l a teaspoonful n ful or of worcestershire sauce and one tablespoonful of vinegar cover and simmer until tender hungarian goulash two pounds of beef from the round wipe nipe and cut in finger lengths put pat one tablespoonful table ble of olive oil in EL a stew pan add an onion chopped alne and cook slowly until a golden brown add two tablespoonfuls of flour and brown stir into this one teaspoonful spoonful tei of salt a dash of 0 paprika and a pint of 0 beet beef stock when thickened and smooth 0 th add the meat cover closely and s alm im mer for two hours serve with pota to balls breslau of beef beat the yolks of three eggs until light ald to them ono one pound of cold chopped chopp ed beet beef one cup of beef stock two anble tablespoonfuls po naul of butter one halt half cup of stale tread bread crumbs one halt half pint of cream one tablespoonful of 0 cb chad albed parsley one teaspoonful teaspoon lul ill of salt and a few dashes of cayenne pepper hake bake in custard cups well greased and standing in water when done turn out on pieces of toast and pour around them a tomato sauce when tho the family la Is small email and one can buy only a three pound piece ot of beef have it as chunky as aa possible A iong thin piece Is not nearly so satisfactory W W IM HEN X the dwelling Is cramped V r the purse limited the table m modest ogest a woman who has the gift elt finds a way to make order fitness and c convenience n ven veni tence ence reign in her house she sha putt puts care und and art into everything she aha undertakes to do well what one has to do la is not in her eyes it the h e privilege leg e of the rich but the right of all that la 13 her airn aim and she knows how to give her home a dignity and an attractiveness that the dwellings of princes if everything la is left to mercenaries cannot possess leftover left over possibilities in the minds of most deop people 0 o there her Is a a prejudice against anything warmed over or served the second time to the economical housekeeper the leftovers are a great problem and in these days of high prices great care should bo be used that nothing Is wasted meats being our most expensive foods should be purchased with care the most expensive meats are not any more nutritive than the cheaper cuts cuta corn beef hash chop corn beel beef that has been cooked with vegetables in 1 a boiled dinner take equal parts of cod cooked cabbage turnips turnip carrot and potato season a with salt and pepper and put into a frying pan moisten with hot water brown well and told fold over on a platter like an omelet garnish with parsley victoria chicken make hake a sauco sauce ot of a fourth of a cup each of 0 flour and butter and a cup ot of chicken stock to this add a cup of mushrooms a cup of drained peas one half cup ol of tomato pulp and a cup and a fiala halt ot of minced chicken add the seasoning necessary and serve on toast cook the bones left from the en allowing them to simmer slowly several hours add to this stock etoch any gravy or stock that Is left when ready to serve add the peas left from the can in making victoria chicken and halt half a cup of grated cheese when you have a little cold toast roast 0 r steak left over cut it in fine pieces sprinkle it over a layer ot of cold cooked potatoes in a baking pan add a little minced onion and a cupful of toma toes season with salt cult pepper and a teaspoon of worcestershire sauce and bake until well heated through fruit dulco may be used with a little gelatine to make a nice salad 01 dessert pour the juice thickened thicken L d with a little gelatine geat lne over any frest c cut ut fruit lat Tt attye ye |