Show eg anlon whatever of 0 thought you think or receive you send from rora you again an invisible substance to act on otier P mulford DO YOU LIKE PINEAPPLE rIne pineapple apple like ilke other fruits are nev er better than when served and eaten fresh but we are glad to have a few cans dur ing the season NN when lien they are not on the mar ket let to help out in the variety of our menus As a salad or in combination with other foods pineapple adds much to a dish A cabbage salad becomes a dish in the highest class with a slice or two of pineapple added to it pineapple cake make alake an angel lood or any white cal e baked in a sl 91 beet cut and put together in layers with a filling of whipped cream into which has been stirred shredded pineapple sugar and fla flavoring oring to taste ahe cake may be baked in layers or made into small cakes pineapple salad arrange a slice of pineapple on lettuce and on the slices place pieces of red pepper cut in the form of poinsetta petals priced haid hald cooked cooled egg may be used for the cen pineapple dessert arrange on in plates as many slices of pineapple in the center of eich slice place a cone of ice cream and sprinkle kith chopped nuts whipped cream may be added to the cone then the chopped nuts pineapple marshmallow buix equal amounts of maisl mallo is v a cut in and pineapple cut in cubes add pineapple juice and let the mixture stand for a while in a cool place just before serving add a half cupful of sw sweetened and fla flavored Nored w whipped hipped ercal u and a few almonds serve in sherbet cups garnished with cherries frozen pudding make a custard of a pint of milk three egg yolks a cup ful of sugar and a pinch of salt strain add a teaspoonful of vanilla at ard d almond mixed then fold in the whites of the eggs and a cupful of whipped cream add chopped pineapple and candled candied cherries finely minced and freeze as usual pineapple fritters stir grated pineapple into fritter batter using one cupful of flour one half teaspoonful of hiking biking pow powder der a pinch of salt two tio well beaten eggs one half cupful of sugar and one half cupful of milk feat reat NT well ell use a cupful of pineapple fry in small spoonfuls in deep fat pineapple with cheese I 1 lace ilace a slice of pineapple in the center of head lettuce in the center of the slice put a ball al 01 seasoned cream cheese sprinkle with a little of the priced jolk aik oik of egg observation more than books ex per lence ratler rati er than persons are the prize educators it sometimes takes courage to insist that you are right but a lot more to admit that you are wrong EVERYDAY FOOD A tasty pudding chic i Is quickly prepared ed and so good for tie small people Is apple bread pudding cut pieces of bread into two inch squares or smaller s spread p r e a d with butter and put into a b I 1 ing disi with a gener us cupful of thinly sliced apple ened and flavored bi bal e until I 1 tl e apple Is done serve hot with sugar and cream salmon croquettes mix a cupful of canned salmon with an equal quin of cold mashed potato 13 nd fifth vv ith baiten egg or a verv ier thick ere in sauce shape into croquettes d p in crumbs and egg and fry in a wire has bas ket let in deep fat codesh and macaron tike one cupful each of cooked macaroni ani flaked cool cooked d codfish put into a but bil ing dish sarini ie le with NN ith salt pepper and crun bs the crumbs ii ell buttered butte led sprinkle with gaited 1 I 1 eese and ad sufficient lelent milk to alsten m listen lake bale until I 1 rown in a hot oven cuban coda sh chop one onion fine and fry a light brown in butter ad I 1 i cupful of canned tom toes and a cupful of freshened codfish cool ten minutes n ng constantly serve on buttered t is t pea and walnut salad tike aquil quantities quin titles of green cooked an I 1 meats bidlen into bit bits sprinkle with french dressing and le let 1 stand half halt an hour serve serie with min m IN onnie on lettuce or r in lemon cul cu s jellied fish soak one ige of gelatin in cold water to cover then idd enoah water to male mal e 1 cupful ind lind d over I 1 eit wit until the liquid is transparent have read four cup fuls of elal ed cooked fish Se seison ion highly with salt pepper imon 1 ju ce or tarragon vinegar add tl if e hot gel gp atin to the fish and stir until it be gins to thicken pack into an art c e irth irthum n mold which has been lansed with cold water and set avray away to harden creamed codesh with poached eggs rale 1 e leftover creamed cod fish I 1 eat and spread on toast which Is well buttered then drop on each a poached egg serve hot dav THIL |