Show l r r TASTY DISHES A delicious salad which Is especially well blend blended d Is prepared by using small ripe tomatoes tomatoes toma toma- toes cut Into small sections and ripe pears also cut Into eighths laid lala together In an nn attractive attractive at at- flower flower- ower- ower like salad Serve with a spoonful of ot rich mayonnaise In the center of ot each Wit Wilt Duck Dress Dress them after atter removing removing re re- re- re I mC moving v ng the feathers by dipping them Into melted paraffin If It some of at the coarser feathers are arc removed before the dipping It will save the Let them thera hang hung to cool when the par val can be peeled 0 oft off taking every pinfeather If It care Is taken to have them well dipped Dress and put pul to cook In a 11 l kettle ettIe of at water containing an onion and three or four tablespoonfuls of Ine vinegar ar This removes the strong flavor objected to by some Now pIneo them In a u Scotch kettle with an nn Iron cover If It possible and cook In their own Juices adding n a tablespoonful of at water occasionally A chopped carrot and onion added to the kettle will Improve Improve Im Im- prove e the flavor Serve well browned with a u giblet gravy y Puree of Chestnuts Shell and nna blanch one quart of ot chestnuts Put diem Into a soup kettle with n a quart of r chicken ell stock tock nd add a slice of ot onion ji IU II ha hay leaf lear a quarter of ot u teaspoonful of ot celery seed and und one one half cupful of celery eler tops Cook ConI slowly until the chestnuts are tender Press iress through a u colan colander er then through a sieve aslee Add AddI u I pint of rt rich milk and two tables lable- spoonfuls each carh of ot butter un and I flour dour cooked together add arId pepper and salt to season cook until the flour Is well re and serve hot riot Boiled Dinner Dinner Take Take three or four tour fresh resh hocks put to cook In plenty ot of water waiter and und cook until they are half done then add cabbage turnip carlots car lots and when they are ure party parly cooked a few te potatoes season well with salt and SE serve ne with boiled be beets ts and onions cooked I In separate dishes lUshes Place the meat tin fu the platter a aid surround sure sur round with the vegetables arranging them then In n such manner that the colors wI will l be pleasing Cre Creams Cream of Peanut Soup Dissolve Soup Dissolve two t-o teaspoonfuls of or peanut butter In one cupful of hot water when smooth add dd two cupfuls of at evaporated milk one teaspoonful of cornstarch h mixed one cupful of ot water one teaspoonful ten ten- spoonful of salt two teaspoonfuls of ot minced winced onion and a n dash of cayenne Cook five fi minutes Beat Bent with an nn eg eggbeater eggbeater egg egg- beater until foamy strain and server very hot |