Show cabinet kitchen aw warn iio that hath never warred with misery nor ever tugged with danger or als tress lath had no occasion noc no field to try the strength and forces of his worthiness WHAT TO EAT A salad combination that Is especially good and not very common Is tomato and pear salad peel ripe firm tomatoes and cut in eighths or quarters cut ripe pears after peeling and coring into the same sized pieces al ternate a section of pear and to atto making a flower shaped design on heart leaves of lettuce place a spoonful of in the cen ter and serve tango pear salad peel halve and core ripe juicy pears cut the halves into slices without cutting quite through squeeze over them a little lemon juice to keep them from als coloring set these on heart leaves of lettuce and put a ball of seasoned cheese in the center of each half of pear pour over a delicately seasoned dressing and serve scalloped fish pick any fish left from dinner into bits carefully removing all the bones take a pint of milk place in a double boiler add a slice of onion cut fine a sprig of parsley minced fine two tablespoonfuls of butter salt and pepper to taste ealr in two tablespoonfuls of com starch mix ed with a little cold milk let all cook until smooth and thick then take from the alre butter the sides and bottom of ra put in a layer of fish then a layer of cream sauce then sprinkle over that buttered crumbs then n laver of fish again repeat and finish with buttered crumbs bake until well browned braided braised salmon select a middle cut of salmon sprinkle with bits of salt pork the bottom of a casserole add three branches of parsley halt an onion halt a carrot cut in slices set the fish on the vegetables dd two tablespoonfuls of vinegar and one cupful of boiling water lay two or three small strips of fat salt pork above the fisli cover the dish and let cook one halt hour basting three times with the liquid in the pan peace the elsh on a hot platter strain on the liquid melt three tablespoonfuls of butter add the same of flour and a scant half teaspoonful each of salt paprika then add the liquid from the fish and one third of a cupful of cream stir until boiling sene the sauce in a bowl garnish the elsh with parsley slices of lemon and saratoga potatoes sauce Is very good to serve with fish and so Is mayonnaise dress ing to which has been added to tame spoonfuls each of chopped capers pickles olives and parsley ohl for a new generation of day dreamers they will not ask whether life Is worth living they will make it so they will the sordid struggle for existence into glorious effort to become that which they have admired and loved THE nutritious NUT in spite of the literature to read upon the food value of various nuts we still consider them largely as a relish or confection they are much richer in food value than most fruits or vegetables and have a sustain ing quality which defee table foods lack nuts may form n basis for soups sandwiches salads dressing for game fritters and puddings are made with nuts with vegetables and fruits there are miny combinations with nuts which make most palatable dishes the following are quite worth trying egg plant with peanut stuffing boll the egg plant until kirtly cooked scoop out the inside leaving a will halt an inch thick chop fine the part taken out and mis with equal parts of bread and peanuts fill the shells and bake half an hour boiled and mashed chestnuts are good used as for fowl or any game cook them after in the broth from the game until tender drain mash add a spoonful of minced ham a half cupful of bread crumbs a seasoning of salt and pepper aad a dash of vinegar mix and moisten with melted butter using four table spoonfuls spoon add the beaten yolks ot two eggs and stuff the bird several houra before baking so that the meat will be well nut sandwiches using pecans peanuts walnuts hickory nuts and in tact any sweet nut minced and mixed with cream n bit of salt and spread on buttered graham bread arc good enough for anybody brussels sprouts are often bervid bervi d with nuts cook quart of brussels sprouts in salted water dran and put into a saucepan with two fills of lard add three quarters of n pound of chestnuts which been cooked until soft or n h alf hour until well seasoned serve with roast pork alua JK vi ASA asail il |