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Show Th KITCHEN I S CABINET i i Co. I'j-i. Wtdtern NtwauaDer 1,'ulon.) Ilut words are thins. A small drop of Ink, Kallintt like dew upon a thousht, produce that which makes thousands, thou-sands, perhaps millions, think. Byron. COLD MEATS There are numberless tasty dishes thut may be prepared with a small n..,n,,nf r,f nll'O- " I 111! (''w.-u ly cooked and seasoned meat Ham lends itself to a variety of good things. Its llavor is so weil liked. Meat balls r.f fllw,..nnl .root which Is rather tusteless of itself, with the addition o( a little chopped hum, made into bulls, wrapped in a strip o" bacon and baked, makes a most delicious deli-cious meat dish. Mutton on Toast. Underdone mutton, mut-ton, cut Into neat slices or rounds and reheated In butter with salt and Worcestershire Wor-cestershire sauce a tublespoonful will be ample. Place a piece of the mutton mut-ton on hot, well buttered toast and serve hot. The mutton and sauce may be placed on the toast and baked in the oven. Barbecued Lamb. Cut cold roast lamb Into thin slices and reheat in a sauce made by melting two table-spoonfuls table-spoonfuls of bulter; add three-fourths of a tublespoonful of vinegar, one-fourth one-fourth cupful of currant jelly, one-fourth one-fourth teaspoon ful of mustard and salt and cayenne to taste. Creamed Chicken With Mushrooms. Cut up bits of leftover chicken. Saute in butter a handful of mushrooms, mush-rooms, add both to a rich white sauce. Let stand over hot water until ready to serve on well buttered rounds of tonsL Mock Terrapin. Take one and one-half one-half cupfuls of chicken or chicken and veal of equal amount, add to one cupful cup-ful of white sauce with two hard-cooked hard-cooked eggs finely chopped, and salt and cayenne and cook two minutes, add a spoonful of currant jelly and serve hot. Salmi of Duck. Reheat cold roast duck in the following sauce: Spanish Sauce. Melt one-fourth of a cupful of butter, add one tablespoon-ful tablespoon-ful of finely chopped onion, a stalk of celery, two slices of carroty and two tablespoonfuls of finely chopped lean, uncooked ham. Cook until the butter Is brown, then add one-fourth cupful of flour and when well browned, two cupfuls of stock, a bit of bay leaf, sprig of parsley, blade of mace, two cloves, one-half teaspoonful of salt, bit of pepper; cap five minutes.. Strain, add the icka fewmu'sh-rootns fewmu'sh-rootns and stoned,'blive,stut into bits, with a tablespqbnful ofTbelted currant cur-rant jelly. Variety In Diet. For tbe housemother who has many mouths to feed and a very limited purchasing capacity, uaMi ju.ii.ij tnere s some excuse for feH, sameness in diet. These -3 B I flre tlle 0neS W'10 Snould f.rt O have a good knowledge p ' (Li?! of a" food properties W ysil ac( ')e ak'e witl1 ,it,;'e rmT T-ri' money to furnish food TSSSSas that is nourishing and .t-Aa wholesome. '"vii If we may pardon an overworked mother for her lack of Interest, what justification has the woman of means and leisure in slighting so Important a subject? It is sad but too true that thousands of undernourished, listless and un-' happy children come from homes of means. Homes where the mother Is too Indifferent to take the trouble to find out why her child is not right physically or up to grade Id school. With our school nurse and supervision super-vision there is still hope that this lack of realizing the Importance of keeping keep-ing up a child's weight to normal, giving giv-ing it the right kind of food, seeing that It has proper sleep and fresh air at all times, will in a few generations be overcome. It Is unwise as well as unnecessary to serve many varieties of foods in one meal. Often two, well prepared, will satisfy and be much better digested di-gested than three or four which even in small quantities often disagree In the digestive tract Cornish Pasty. This is such a good dish for a large family. Is so appetizing appetiz-ing as well as nourishing that mothers of large families should serve It often A pound of round steak with plenty of suet one-fourth pound will be sufficient suf-ficient Cut It Into half-inch pieces and after lining a large pie plate with a rich biscuit dough, add the meat and season with salt and pepper, then add a layer of finely shredded onions, a layer of parboiled turnip, then a layer of sliced potatoes, adding plenty of seasonings. Cover with the biscuit dough, make a vent add a tablespoon-ful tablespoon-ful of water and bake for two honrs. Cover with a cloth and steam ten mln utes before serving. A small amount of meat taken from that part of the animal which Is most exercised, will with plenty of vegetables vege-tables season a large dish of food. Meat from the chuck, the leg, the neck, when cut. rolled In seasoned flour, browned In fat, then simmered In a small amount of water, adding more occasionally, with plenty of such vegetables as carrot, turnip, cabbage, onions and potato two of a kind Is plenty; this will serve a satisfying menl to young and old. |