Show ex frien INET tv ya za 21 anity r occupation u p lifts itself w with it h th the e enlarging U life of ber who practices it the occupation that will not do that no woman I really ily b has a right to occupy herself about WHAT TO DO WITH LEFTOVER BIT BITS OF CHEESE cheese is such a variable able f loud d and Is so particularly good in combination with starchy foods arid and those lacking fats and flavor that it should be lound found more often upon our table when buying cheese it I 1 Is a best cot not to get it in too large quantities as it drys and molds to keep it from mold ing wrap it in a cloth clot h wrung out 0 ot vinegar grate nil all the email small pieces before they get too dry and keep keely them ak in n a jar with a tight cover in cooking cheese it Is well to r remember that overheating it makes it indigestible when possible add the cheese to a hot dish only long elou enough h to melt it IL A tablespoonful of cleee cheese will flavor a dish and not even a scrap r should be thrown away butter crackers and sprinkle with grated cheese and a dash ol 01 cayenne place in a hot oven and serve when the cheese Is melted ft cheese shell filled with cabbage af boll until tender a small head of 0 boung cabbage drain chop and sea eon son well there should be about two cupfuls put it in an empty edam or pineapple cheese shell in alternate layers with one cup of white sauce heat in the oven over until the sauce bubbles this will give the cabbage a delicate cheese flavor coiled boiled maci mae roni or rice may be substituted for or the cheese II 11 preferred cheese macaroons Macar spread macar mac roona together with any tart jelly and press together with a layer of snappy cheese between cream cheese crackers take un sweetened crackers it if not crisp set them in the oven tor for a few mome moments ants with plum or currant jelly and drop a teaspoonful ot of cream cheese in the center of each cracker cheese balls add a d dash a sh of f ich ta basco sauce to cream chee L w aop a pinch in 41 of salt paprika to make it pink and cream to make a paste form into balls and roll in finely chopped black walnuts serve on lettuce with french dressing pack cream cheese well seasoned into red or gre green en peppers then serve cut in slices very pretty 61 4 T S as easy now for ta e heart to be true As the grass to be green and the sk sicy to be blue tie the natural way ot of living A poem every flower ie is 1 and every leaf a line FOOD FROM THE CHAFING DISH the chafing dish Is like seasonable weather always seasonable and may be used to regale a theater or a porch party equally entertaining the empty spit neer ne er cherished wit ml MI nerva loves the larder for a really enjoyable dish nothing Is nicer than frogs legs clean and trim a dozen of the hind legs sea season 1012 with salt pepper and roll in crumbs egg then crumbs again and saute la in butter cook only a few at a time as they should be well browned in the hot blazer serve with sauce bartam Tar tare this Is mayonnaise dressing with ca ders parsley olives and pickles and a halt half a small green antom added all chopped fine e scrambled eggs with cheese Is a W combination easily prepared in the chafing dish scramble the eggs and idd add just before serving four tablespoonfuls of grated cheese sicilian omelet beat three eggs slightly idd a teaspoonful of sugar and a pinch of salt butter the sides ot f the blazer turn in the omelet and cook COOIL turn on to the platter and serve with sicilian sauce beat halt half a cup ol 01 heavy cream add a tablespoonful of df powdered sugar and a tablespoon ul ful of melted currant jelly and one nd and a half tablespoonfuls tablespoon fuls of powdered cons smothered mushrooms prepare a cup of fresh mushrooms melt three tablespoonfuls of 0 butter add the mushrooms sprinkle with salt paprika and cook slowly for ten minutes dredge with one and a half babl tablespoonfuls poon fuls of flour and add halt a cup of chicken stock As soon as heated 7 add two eggs slightly beaten and a geating of nutmeg be sure that the sour dour Is cooked before adding the eggs chicken a la reine cream two tablespoonfuls tablespoon of butter and add the yolks of three hard cooked eggs rubbed to a paste soak one fourth of a up of cracker crumbs in tn the same mount of milk and add the egg mix lure ture pour on gradually one cup ot of hicken stock then add a EL cup of finely ut cooked chicken season with silt paprika and celery salt sall serve on or rl cast aua fi |