| Show the ahe KITCHEN CABINET ds 17 wot erti ulu the true friend embraces our in terente as a hla him own we feel an ether cither mind beat un th anie end nd bodille enjoying at it it reflect ing it upon your present blessings of every man has ham ninnel not on oil i our minfort unan of which all mn men have some som COOKERY AN ART ant we are told old that cookery to ta one of tile lie fine dm urta arts where cin can one mix ma col ors ora giving greater pleasure than in an appetizing dichl the d e v e I 1 op n meat eat of cookery I 1 tins I 1 as gone annd h and in und blind with ti till avul ration the more inore intelligent is 11 people the hie more atten tion they pay to tn the food which they give their being till nn art as n old its ia history cookery in ili lla its evolution is ns as interesting a study ns its evolution Is to tile lie probably mort liters people are spending part or till nil or of their time cooking than in ili uny other oilier household occupation anre cu in n food selection and preparation it IN 4 the roost most factor on which rests the gnp alness bild prosperity rity of mun klud cookery hit in sits ltv laws lawa of proportion or right allies anines its laws or harmony lin rmon and contrast its HB appeal appelin to senses ni as do till all other arts cookery appeals to the sight and taste aa music appeals to the tar A educated anise of taste la Is ns ins gratifying and ns as necessary for good digestion and physical well twing as the indulgence of uny ally of the senses the study of cookery should le be a part of ivery every young livoi homana nans tion site she should know when sli edlas prepared a 11 well balanced meal ns as well na as to know how to cool one slie site should be able to feed tile the sick care for the he food for the aged anred us its well as for nn an onice mun furnier farmer or baby tn in to serve a meal that Is attractive to the lie eye satisfying to tile the appetite rind to the body food that la Is digestible and property properly balanced at it cost within the set apart for food Is tin nn ic compi lenient tiny young oman woman anity he proud of antt tit tain aln suet conio come not by intuition hut hill by practice Tra etlee with training F few e w rook cooks 8 nrc are horn born cooks most of the hn allive attained their pro tl fi clency ns as other artists theirs by hard work vork unil and A trained cook should command tile the slime bume respect ns as anny other trained worker for she bhe keeps people well hv by providing them thein with tho the right kind ot of food while the professional profess lonal doctor takes us ug only for repairs we ask much of our houe holl se mother another sho she must he be a amase cook house housed keeper and more often i that not the la undress of the family while meanwhile shela to make ends meet with tier hep allowance marketing Alar with ath it 11 backet whenever possible la Is the best of ways one often Ws food that tant that flint can bo be bought at A a price arid at n I 1 saying saving everyday good things As tho the warmer weather colties our appetites need the he fresh spring greens bild lighter foods food string S dean salad awu wu cup cupfuls fill a ot string belins beans rr nali 1 dressing I ne s 4 I 1 add one lie test teaspoon fill rio or of v cut ellive fit ie ill e 11 tn th the of 0 it R alish 1 anti illige alwn tax hupe bilse ilian fill of y rad 1 idilea port other garrish un 1 I UK lilt 1 0 top o with a andish mit it tile ft for asparagus salad arnin the still stalk lt of canned cut 1 fri bright rel red pepper I 1 aich wide 1 vince lace three or four stalk in it lie ln anti and arrange on oil liu p S r VP with french dressing to io which a added adde fit lf lasp eatrue helft hwd been watercress salad rhe is 18 1 more Mop green mn wi 1411 conus I 1 in the lie eat ir th that in drw inter ress with will a ot f it IN it delicious cn tit for liliah nh chops with alth fience dressing 11 1 ii of anlon or i it saleed it IS s not only at octive tr lint tying ilij frozen pudding mii luke n of one pound of junr und and otie ono pint hit of water after ten lill luts I 1 4 w ill ing stir in forty taht on 11 hopal raid pounded anic fill airn w tit lees belh 0 ich of i citron chopped arl chirr isih one ne ounce each of if I 1 til idled tin orana ingi i ani pl with tile the juice of one lemon V apple snow pure tind core ro IN good ond sized tt ples pIes in ill wo vl table of wlter water aldi wit a little a peel until bild oile ill it or more inore to 10 aeten leten the s of two beat ws viii for air three of nn ail hour althon stopple stopp ln serve in cups or of glassm Kl asses french toast ahn efti 0 a ot ol two eggs a cupful of nf milk and n tn IB spoonful ble of melted butter hutter udd e little giatta lemon avd for 1 dip ili the trimmed tolise into tin tilt on witter turin until toh both slaps ahro corer cl titer fry rowl in butter cr on both va 1 brown h I 1 km heiy |
