Show A FEW MEAT substitutes for those who like to cut down the meat bills and also the heavy food during the warm weather a few dishes like he following may be sue spanish and walnut croquettes Croquet tes rub two cupfuls of cooked squash in to a saucepan add one egg well beat en two tablespoonfuls of melted butter a tablespoonful of sagar a quarter of a teaspoon of salt four tablespoonfuls of flour and a half cup of chopped english walnuts form into cro quetter roll in crumbs and egg and fry in hot fat tomato and corn pudding to a cupful of cooked corn add a cup of quartered tomatoes four tablespoonfuls of butter tour of bread crumbs a teaspoonful teaspoon tul of sugar salt and pepper to taste mix and pour into buttered baking dish and bake for halt en how in a moderate oven serve hot in the baking dish lentil cakes wash a cupful of lentils in several patera and soak them for twelve hours then boll un all soft but not a pulp drain and add two tablespoonfuls of melted butter one tablespoonful tul of sugar a little salt and red pepper the yolks of two eggs and halt a cup of nutmeats nut meats finely chopped make into round cakes lay on buttered tins and bake in a hot oven tor fifteen minutes serve hot with a few nuts sprinkled over the top beans may be used if lentils are not at hand nut scrapple take two cupfuls of indian meal and a cup of hominy a tablespoonful of salt and enough boll ing water to cook in a double boiler until of the consistency for trying when ready stir in two cupfuls of hickory nut meats chopped pour intha pan to cool then cut in and try A meal should be regarded aa an im end in itself it should be at leisure body and mind being tor the time being up to it and to agreeable social intercourse THE seasonable WORD in the autumn when there is such an abundance of fruit the frugal housewife will provide tor the winter when there Is less to choose from when there Is such a supply of good things great care should be tak en not to overeat overtaking overtaxing Over taxing the system with little exercise la followed by all sorts of ills colds all lous attacks rheumatism and any number of troubles are often caused by overeating over eating active young people are usually able to work off and assimilate their food aa they exercise much in the open air but the middle aged man or woman who putts on going upstairs must use care in the amount of food con admed when baking pies to avoid a soaked crust do not put the filling into the tie until the top crust la ready it there la depth enough to the crust and it la put into a hot oven with a strong heat at the bottom the pie will not run over how many who have never passed through the experience can ate what a little thing will make a sick person extremely uncomfortable and even cause positive distress an improperly prepared piece of toast bread not well toasted will cause indigestion and even heart failure why toast is ordered and what a good slice of toast really Is does not always enter into the mind of the caretaker for dyspeptics it there is too much acid in the gastric juice eat fruits green vegetable salads with oil nuts and vell v ell cooked cereal with cream if there is a deficiency of acid use lean chopped beet white meat ot chicken and white fish exclude all fats drank two quarts of cool water each day A glass before breakfast and one before retiring use fresh sweet butter and cream nuts and olive oil tor fats avoid cooked fats and too great a mixture at any meal do not eat too much nor too often do not combine sugar with add fruits tee cream or candy with fish avoid cheese and irritants aa pepper mustard or highly seasoned sauces |