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Show Trie Kitchen Cabinet i ti o-. . 0, Wusttrn Newspaper Union. ) JU- that by the plow would thrive, Himself must either hold or drive. Iluy what thou hast no need of, nnd ere long thou shalt sell thy iit'Lt-ssities. Poor Richard. SUNDAY NIGHT LUNCH We forpet that the Sunday lunch la must important, for It is often then that an unexpected but welcome friend or two drop in to share our bowl of bread and milk or the simple meal, which seems appropriate after a hearty Sunday dinner. This meal admits of much variety, depending upon the appetites ana tastes of those served. In some homes mush and milk is the usual Sunday night lunch at any season of the year. Whatever is served this should be a light meal. A simple and wholesome salad is of stewed prunes on lettuce with a French dressing and a spoonful spoon-ful of mayonnaise when being served. Another is cottage cheese with dates ; no salad dressing is needed with this combination as the cheese is enriched J with cream. Arrange the cheese on lettuce and garnish with well washed dates. When the night is chilly a bowl of hot soup of some kind is enjoyed ; if very hot, a glass of iced tea, milk or lemonade. Sandwiches of various kinds are always al-ways in favor. Figs and nuts ground and mixed with cream to moisten, adding add-ing a bit of salt, makes a good filling. Milk toast Is a simple dish easy to prepare and almost always well liked by everyone. Grated cheese may be added to the white sauce or sprinkled over the dish as it is served from the platter. Large mild onions seasoned and dressed with French dressing may be served in thin slices as sandwich filling. Cakes of various kinds and with divers fillings are always popular for a luncheon or supper table. For special occasions small sponge cakes baked in gem pans cut open and the center removed, then filled with crushed berries and whipped cream, makes most delightful cake. A dish of sauce or berries with a plain pound cake is always good. Early Spring Dish. Cook green peas, new carrots and young onions in as little water as possible, with a slice or two of salt pork cut Into cubes and browned. When the vegetables are tender add milk, season and serve as a chowder or a side dish. Fillets of Beef With Bananas. Cook the fillets, cut one and one-fourth inch thick and arrange on a hot platter with the liquor from the pan poured over them. Cook quartered bananas In a "little butter until well cooked, then place them over the fillets and serve. Hurry-Up Meals. . We occasionally read of the marvelous mar-velous housekeepers who by a wave of the hand and a cold chicken, combined with an elastic imagination, will set before her guests a wonderful meal ; but the majority of us poor mortals find ourselves minus the chicken and no amount of imagina tion will fill an empty cupboard. By being a little forehanded, forehand-ed, these times that try women's souls may be helped. Provide for emergencies, emergen-cies, have an emergency shelf with a good collection of staples from which to produce a meal if you are far from a grocery. Women in the country cannot can-not please their town friends better than to serve them with country-grown things. A dinner of salt pork and cream gravy will delight the heart of many a city bred who never tasted good pork such as they cure on the farm. Fresh vegetables, fruits, eggs, with cream and milk, will make a meal fit for any king. With the wealth of the garden and orchard the country woman wom-an Is almost independent of supplies. An omelet is a dainty dish and one which nearly everyone likes. To prepare pre-pare an omelet have a smooth frying pan, add a tablespoonful of butter to the pan and pour in the omelet when the butter is melted and pan hot. Beat the eggs, separating the whites from the yolks ; to every yolk add a tablespoonful of water or milk, seasoning sea-soning of salt and pepper and fold In the stiffly beaten whites of the eggs. Cook, raising the edges of the omelet so that the center is well cooked, using a spatula. Score on each side, fold and roll on the platter when the omelet ome-let is well cooked. If not quite firm on top, set a minute in a hot oven or under the gas flame. For a more elaborate omelet jelly, jam, chopped meats and creamed vegetables may be spread over the omelet before folding. Sliced green onions seasoned with salt and dressed with thick sour cream, Is a most tasty salad to serve with plain bread and butter sandwiches. sand-wiches. Canned vegetables, canned at home In their prime, are always available for emergency dishes. With a few cans of salmon, tuna fish, shrimp, and some home-canned chicken, any number of hurry-up dishes may be prepared. It Is never wise to let the salad dressing Jar get empty as a salad is often a life javer. |