Show The kitchen I 1 cabinet what seems to grow fairer to me a I 1 te fe goes by is the iove ove and gra grace ce and tenderness of it not its wit and cleverness and grandeur of knowl edge grand as knowledge la Is but just the laughter of little children and the friendship of friends and the cosy talk by bv the fires de and the sight of flowers and the sound of music J R green SPRING GREENS COST NOTHING weeds which cost nothing but the gathering may be foun I 1 in all sections of our country many of them I 1 ave I 1 eigher value as food than the aultin cultivated abed vege ege v bibles which we prie mustard t the h e farmer farmers s pest Is one of tl it e most wholesome and corn cons mon alon of our weeds mixed with let tuce face for a green wilid it Is tasty and cool ed with nith pork as greens it cannot be equaled for a blood purl fier lake tt it e tender green leaves ii wash ash and drain as one does lettuce and beri serve e 1 with I ith chopped onion ai iii d a salad dressing it makes a most appetizing salad ellow lellow dock anoil er pestiferous ferou weed need makes delicious datil g as gibens and of course we ine all know dar dai delion dellon witch wl ich Is found in plenty in almost all parts of our country blanched bleached leaves of the tender dandelion son cut up v ith tender breen onions and ill assed w with ith alad s dresoh g ni aie e es pec lally good then cool e el I 1 as grens they make ai other satisfy satisfying ink dish milkweed is a very delicious green alich 0 ich can be used from 11 tie e middle ot of may all the dumn er but it Is best in early summer the young leaves are boiled as greens and served with lard 1 ard cooked cooled eggs sliced and a butter sauce the steins may be cooked and served as oi 01 e does as I 1 rantain leaves leanes using the bendet inside leaves leanes nay be used as is let tuce I 1 urs ursline ursine ine comi commonly nomy called pudy Is another weed need full of good mineral salts wash and boll it in as I 1 atle water as possible just as pir ich is cooled cool ed and serve it in the some sime mai i i er watercress cress is the most delightful ol 01 all greens nice eaten dipped in salt and used as a garnish foi lamb chops serve serne as a salad with lettuce or alone with french di essing AN always ays be sure ure it is gathea gathered ed from a clean spring for contagious germs kiy be found on greens grown in impute ii ater we cannot always choose our road in life but we can choose uli whether ether we allt along the shady or sunny side of life WHAT SHALL WE HAVE TO EAT A good vegetal v ie chowder which 14 t both tasty and ing is corn chowder tak tal two cupfuls of finely canned corn a cupful ol 01 0 possible good with canned corn a cupful ol 01 milk two cupfuls of any good stok water fron i lie lep r cooked celery on oat cupful of diced potatoes tw INN 0 ol 01 chopped on on one cupful of milk two tablespoonfuls of butter tour four tablespoonfuls of flour one teaspoonful ol 01 salt one eighth of a teaspoonful te each of pi and alite 1 I lie pepper one tablespoonful of n incel parsley look cook all together serve serne hot baked bananas skin and scrap the fruit cutting in halves the long way I 1 lit ut four binaxas thus sliced in the frying trying pin with the steak dusl dust with nith salt and fry until brown alac llac I 1 lac on a round of steak and garnish witt with sprigs of harslev walnut roast take one third of i ci pf I 1 of rice one 1 alf cupful of bread crumbs one cupful of ground walnuts w one cupful of tomato one eg egg one sm 11 onion gro ind a ol 01 p astey minced one half teaspoonful of silt one th of a teaspoonful oi of pepper cne ne sweet green pepper ground one pint of mashed potato cook the onion and pepper slightly in one tal le spoonful of bacon fat ills ml all b it tl it e 1 togeal er shape in a loit lo if and bake bale twenty minutes re moe snoie ind coer with inith the potato and bike fifteen minutes longer lonser in a ate oien oen serve avit with h a sauce chocolate cookies take one cup ful of su augir ar one half cupful of butter one I 1 alf cupful of so ir milk one and oi of e half cupfuls of flour one half cup ful of walnut meats ments ne egg one hall teaspoonful spoonful ten of so sola la and tw ano squares squarci i of cl mix 1 and drop bioni a tei teaspoon spoon cream sponge C ke tal e 0 oie ie cup tul ful of sugar nil a I 1 I 1 two egg yolks ar I 1 mix inix anell w ell A all I 1 I 1 one I 1 of swe I 1 creim then all two ind three foil font tl a r ipei Is of loi flot r a little silt wilt two ten f ils of til tiling ing po N ler fla flavoring oring in I 1 tl ti en fold in the v m hites bites of the e egi pile pd P d e in M liters ers fill NA with ith creim fill aig cottage ng ti e one cupful f q ir craim tl if t tio i 0 table on t fuls of utter titter or short ning 0 e eg a I 1 of flo is 11 one tl it r rl I 1 of a c cupful of in IJ s one 11 of I 1 il ing po tar and i gaiting of i atme pike in i i sl cot ept cut I 1 11 i q ires ri I 1 serve ditth v negar sauce ku y trac 12 western new newspaper per I 1 non n on 0 bf AAb AsaJu |