Show BEST FOOD AND BEVERAGES proper selection means health and beauty to the woman who Is sensible since the main of all eating Is or rather should be the obtaining of nourishment that will build up the blood the muscles the tissues and the nerves woman s mad devotion to foods and liquids that cannot possibly afford her body nourishment Is pass ing strange perhaps the reason she Is so india terent ferent to the nutritive value value of her food Is because she imagines that her appetite Is given her that she may please her palate by swallowing tool fool ish and indigestible things it if this IQ I 1 the state of affairs she will of course when she reads this article taboo tor for the future that taste delicious but do nothing else worth mentioning and will pin her faith to the foods that will steadily build up her system until her rosy lips pink and white skin and delicately rounded form are the ad mi ration of those near and dear to her ripe fruits eaten in the morning with crisp rolls and followed up by a dish of oatmeal properly cooked flooded with rich cream and covered with powdered sugar is a breakfast fit tor for a queen steamed rice hominy or barley served for luncheon with rich cream are ideal if this is not enough tor for a ravenous appetite follow it up with a baked apple or a cup of baked cus tard soups broths fruits and salad also are desirable tor for luncheon as are baked potatoes new peas and delicate ly broiled lamb chops what for dinner NN why by a porter house steak flecked with dabs of butter floating in its own rich juices and seasoned well with salt and pep per is excellent both tor for the ach and the complexion with thi goes creamed potatoes freshly pick ed vegetables a lettuce salad and a fruit dessert last but not least the would be beauty should patronize malted milk as it will bring back ost energy and flood the cheeks with crimson junket or curds curds la is the genuine old name and they call it cruddas in scotland it owes its name of junket to the old custom of making it in great masses then lifting it out of the bowls and laying it on clean rushes for the alley to drain away from it Is the latin name for rush hence junket these solid curds were used to cook with here is a recipe tor for curd cakes take a pint of curds four elks and two whites of eggs add sugar nutmeg and a little flour mix inix well ell and drop the cakes like fritters into hot fat and try fry lightly corydon told thyrsis I low how fairy mab mall the junkets ate an and d there ia is nothing nicer than a good junket sweetened judiciously flavored spar angly with cinnamon or nutmeg and served with a generous allowance of thick cream baked cherry dumplings one quart of prepared flour two heaping tablespoonfuls tablespoon of lard two cups of fresh milk a little salt two cups of stoned cherries onelia one halt lf cup ful of sugar put the lard into the salted flour wet up with the milk roll in a sheet one quarter of an inch thick and cut into squares about tour four inches across put two large spoon fuls of cherries in the center of each sugar them turn up the edges of the paste and pinch them together lay the joined edges downward u upon pon a floured baking pan and bake half an hour or until browned good idea A woman noted for her careful house keeping has the inside of all her bu reau drawers painted white and then treated with a coat of cream colored enamel this she declares is more sanitary than any lining pad could be and when cleaning is necessary all that Is required is to wipe them out with a damp cloth it Is a good idea to treat and kitchen shelves in the same manner also cupboards and sideboards draw ers and shelves perfect cleanliness would then be assured rocks one cup of powdered pondered sugar cream id ed with two fifths cup of butter add ade two well beaten eggs one and one halt half cups of flour one tease teaspoon each of cinnamon and cloves add a p pound oune of walnuts chopped with a pound 0 raisins finally stir in a teaspoon 0 soda dissolved in a little hot water drop by spoonfuls on buttered tint and bake in moderate oven to keep green vegetables when hen wishing to keep vegetables such as greens lett lettuce uce parsley etc until the following day place witt the roots or where they have been beet cut I 1 in n a ve vessel S s e I 1 containing water ex acely as you would a bunch of cu flowers and they will be as fresh as I 1 ll 11 newly cut national magazine fried scallops clean one quart scallops turn into a saucepan and cook until they begin to shrivel drain and dry between towels season with salt and pepper roll in fine crumbs dip in egg again gal I 1 in crumbs and fry two minutes ija 1 deep tat fat then drain on brown paper serve with sauce pepper salad shred green peppers very fine an add one sliced swe sweet et red pepper serve on with a french dress a |