Show we VL for fanner allex beldom think of modifying out our bills bill of lure fare for the I 1 en ten season eaon but we ke fully re that there a gnp between tile the heart rich winter inter tare fare narl anal the dainty oung vege tables and fruits of 0 early tini imer southerners southerner call this eanon irdill time and every houses batise alfe IK hoBl mii to place three times a day a tempting firlet of food upon lier her table hlll v ill agree V with me that the word nord Is nott not i dininno I 1 mer er would it not be ell to turn our attention to the possibilities ofAs of full liand and eggs egg As a the basis bail of our meals luring during this lm ealton tor for the s ile of i arlet if lf nothing time I if fr fh are not to be procured procure il the canned anti and dried nia ilia lie be converted into savors anvor dishes canned lot 1 good gloved with drawn but ter gray gra y ilard hard boiled eggs egg sliced aced chopped parri parlee lej or lemon juice may be added to this gravy by way of variety salmon saimon la in also good lit in croquette croquet tes and balada many disher of 0 which aich dried liila th codfish Is 1 the baals rind favor in gourfain our fain til ill during the sitting and summer cod fifth tonit stands first upon uon tl 0 0 list the fish Is shredded freshened freshen cd and fried to a light brown lit in butter A cup clip or more of rich sweet milk salt anti and pepper to taste tade Is 1 added and mn hot pour over crisp alice of toabe I 1 ry thia for a breakfast break fant climb deih cor lit in ex |