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Show Tm KITCHEN i i CABINET l L J r ' . 1 J 4. V.'.rtcin Ncwycr L'niun.) ! Search thy own heart; what I pam.-th th.-,.. In nti.ers in thyself i may be. J. g. Wi.ut.er. I GOOD HOT WEATHER DRINKS A variety of cooling drinks are al- ways a welcome aiidiiion to any meal y-st - ' m jt-; ,.i or menu. 1 he following is a great favorite on the farm: Oatmeal Drink. Take one-quarter of a pound of oatmeal, one cup ful of sugar and j the strained juice of two lemons. Add J one-half cupful of boiling water to the j oatmeal, mix with tiie other ingredi-i ingredi-i cats and pour into a gallon of boiling water, stir well, put through a sieve j ami chill before serving, j Tea Punch. Prepare four cupfuis I "f strong tea, let it cool, then add one j pineapple cut in bits, one pound of : cooked cherries, the juice of six lem-ons, lem-ons, one cupful of sugar. St'ir until the sugar is dissolved, add one quart of carbonated water, a pint at a time. Serve with a sprig of mint anil chopped Ice. Chocolate Sirup. This will keep until un-til used if kept in the ice chest. Take three squares of chocolate, one ounce of cocoa, one and one-half pounds of sugar, a pint of water and one and one-half teaspoonfuls of vanilla. Poll the cocoa in one-half cupful of water in a double boiler, grate the chocolate and mix with one-third measure of sugar; add this to the cocoa after cooking ten minutes, stir constantly, adding the remainder of the sugar and cool; ten minutes. Remove from the lire, strain and cool and add the vanilla. va-nilla. Add a tablespoonful of the sirup to cold milk or ice water; top with a spoonful of whipped cream or a marslimallow. Fruit Punch. r.oil together for ten minutes three cupfuis of sugar, two cupfuis of water, with the rind of one lemon and one orange. Strain and wdiile hot, add one glass of currant jelly. Set on ice and when ready to serve add the juice of nine lemons, five oranges, one cupful each of cherries cher-ries and shredded ninennnle Pmtr Into a punch howl, add ice and water, adding a pint of charged water at a tinKB to give it sparkle. Boston Cream. Take three quarts of water and one and one-half pounds of sugar, two teaspoonfuls of lemon extract, two ounces of tartartic acid, and the whites of two eggs. Boil the water and allow it to get cold, then stir in the other Ingredients, heating the whites stiff. Mix well and pour into bottles and keep in the ice chest. When serving put in a pinch of soda in a glass, half-fill the glass with ice and fill with the cream. Drink at once. Help one another, the dewdrop cried. Seeing mother drop close by Its side; This warm south breeze would dri'e me away And I should be gone ere noon today. to-day. But I'll help you and you help me And we'll make a brook and run to the sea! AEOUT UNCOOKED FOODS The raw faddist dXn't know why raw food seemed to be so healthful"; jgl out ne Knew tie could cure anything any-thing that flesh was heir to with raw foods. Today To-day we know that many raw foods, such as greens of ail kinds, cabbage, carrots and turnips contain life-giving substances called vitamines, which are (if eaten uncooked, un-cooked, not lost in the water of cooking cook-ing or destroyed by heat) most valuable valu-able In keeping the body in good health. One doesn't object to raw cabbage, carrots, lettuce, water cress and an occasional turnip, but one hesitates to eat uncooked beets or potatoes; In fact, they will need to be well-masked In good rich salad dressing to be very popular with the musses. Another point which the raw food supporters will tell us is we all eat too much, which we know, nnd that, when eating raw foods, one feels satisfied sat-isfied with a much smaller amount of food. Tims we may stive fond and money by being a raw food eater. We are told also that every bit of such food is assimilated ; you find yourself your-self feeling good after the meal, brain clear, wits nimble, and when retiring ; time comes, sleep like the proverbial ' log. There is really something worth : while in this; it is at least worth a trial. j Cabbage Salad. Take a hard, crisp head of cabbage, chop fjne or better shred very fine: atld salt and a few' spoonfuls of sugar, a generous amount of thick, sweet cream to moisten, a dash of vinegar; mix well, and enjoy a most appetizing salad. I A dessert of a handful of dates and ! nuts will be easy to prepare' and serve, and to the busy housewife who has everything to do a great com- fort. These foods are no more expen- j sive, when time and material are counted, thau many of the so-called simple desserts. Thi |