Show ej 1 amsk be cheerful bri bright ht and gny gay leave to the tool hla his and let your motto bo be cheer up your rule of life beall be oll VALUE ALUE OF SKIM MILK amany many people have an idea that skim milk Is not of any value as a food which proves that we do not study food values enough skim mill milk has all the valuable properties of milk minus the cream which are many the casein Is left li which Is the pro beld food of milk and Is most kalua ble as a builder of tissue it you can spare it from the pigs let the little people have it to drink instead of water it if it must be bought you can buy two or three quarts 0 of the sum milk for the price of ono one quart of whole milk and many mos most t desirable dishes may be made with it which can not be told from that made of whole hole milk for example the much liked indian pudding which Is made of corn meal two quarts of milk a cup of suet BU sit gar and a few raisins and an art egg or two the skim milk may be used ex acely as w ell as the fat Is all supplied by the suet mothers of large tarn fam illes would do well to study the value of skim slim milk and buy much of it in stead of so much of the whole milk A pitcher of milk on the table will be a great food saver in other more expensive foods skim alone of course would be an unbalanced ration but combined with other foods which supply its fat it makes a most acceptable addition to the diet all the various creamy soups which are made from milk mill can be just as well nell made from the skim milk and no lio one need know the difference for those who use milk in bread it Is also valuable for white sauced sauces tor for cakes muffins griddle cakes biscuit and in fart fact anywhere the whole hole milk Is used usei skimmed milk may be substituted rice and tapioca can be cooked with skim milk and it will be found good when baking ham or chicken in milk which Is a favorite dish wl with th many the skim milk may be used at much less expense codfish chowder take a halt poud of codfish a quarter of a pound of salt pork a halt half dozen potatoes potatoe 8 three onions all sliced two quarts ot of skim milk salt and pepper cut the pork into dice and put into a large kettle try out until brown add the onions and stir until yellow add the potatoes sliced and sufficient water to cover have the codfish soaked and shredded add when the potatoes are nearly done then add the scalding milk seasonings a half halt dozen crack ers serve hot if I 1 should be asked to name the quality most necessary ro to the best beat type of man I 1 should unhesitating i choose optimism for with it are sure t I 1 be associated am enthusiasm and self confluence lloyd collection OF don t lay a greasy spoon or fork on the stove or table it makes a mark and a small tray or plate will hold a number of things and save the table or stove don dent t pour boiling water over china or glass it may no nol t crack at the time but it will ill drop oft off when least expected dont blacken a stove while hot or dont dent blacken it at all simply wipe it ott off with a damp and slightly greasy cloth wd and it will look and keep much better adon don t put damp clothes in the ham per or clothes chute they will mil dw very tery quickly in warm weather or in a heated house don dont t use a good knife or spoon about the stove for cooking tor for a ten cent one will answer every pur pose dant pour boiling water ater on grease spots moisten the spots well first with cold water and a bit of soda dish towels which are greasy should be treated in this way to keep them sva bet dp doil st allow soap to remain in tubs olt 01 dish pan of hot water to waste don t put soldered utensils on a h hot at stove to dry don dont t put tin dishes into greasy water it spoils their brightness dont nut put linen boiled soiled with fruit stains into hot soap suds it fixes the stain iut put all stains in cold wa ter first it obstinate use a little ox alic add acid and see that they are well rinsed afterwards don dont t salt meat before cooking walt wait until it Is well seared over so that the flavor will be retained don t use steel knives or forks on fish as the steel gives an unpleasant flavor to fish VU at |