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Show I Pj THE Eli! I fes3 CABINET K Unless thla country In made n Kood place for all of us to live in It won't be n Rood plncc for any of us to live In. Theodore Roosevelt. I A SYMPOSIUM OF SOUPS. i . Although clear soups, which nro largely witter, contnln llUlo nbttrlKli- I v Sb vnluc because I fPln ''l01' w'nrm nn I 17 ("tIn Htlmullite the I If Pd E) stomach. Appe- B hU fl I tlxliij; soups tnuy HhM II 1 1 be mndc of mate- H Bbm4 n 8 H i.BM Wasted. A cupful or two of mashed potato enn be turned H Into a most nourishing soup. HJ Soup Is not necessarily mndc from HJ meat stock; such vegetables mny be HJ used ns beans, pens nnil other vogo- HJ tables cooked until soft nntl passed through n sieve, then heated with milk, Hj wnter or stock. Using left-over vege-H vege-H tables Is nn economy. H Split Pea Soup. Take one pint of HJ dried peas, four quarts of water, one H large onion minced line, four table- H spoonfuls of drippings (or butter Is H better, as It gives a bettor flavor), H three tnhlcspoonfuls of, Hour, one In- H blespooiiful of minced celery or it few H ilrled lenves, onc-hnlf tenpoonful of H pnprlku find two teaspoonfuls of salt. H Wnsh the pens, nnd souk them over H night In cold wnter. In the morning H pour oft the wnter and put them Into flj the soup kettle with three nunrts of flj water, flnco over the fire and bring to the boiling point. Pour off this wn-H wn-H ter nnd n-Id four quarts of boiling wn-Hj wn-Hj tor, nnd Jet the pons simmer for four j hours. Add tho celery tho Inst hour of cooking. Cook the onion nnd drip-I drip-I pings slowly for hnlf nn hour. Drnln I the water from the peas nnd snvo the I water. Add (lour, water and season- Ing nnd rook hnlf nn lioif, stirring often. Mtlsh the pens, rub through n sieve, nnd mix with the other Ingredients. Ingredi-ents. Cook. 10 minutes nnd serve hot. Scotch liroth. Tnko three pounds of mutton, two tublespoonfuls of penrl bnrley, two tnblespoonfuls of minced onion, two tnblespoonfuls of minced turnip, the mmo of enrrot nnd minced celery, nni! salt; one tnblespoonful of minced pnrsley nnd three quarts of cold wnter. Remove the bones nnd all the fat from the mutton, cut tho incut In sumll plrces, nnd put Into the stew-pan stew-pan with the wnter, chopped vegetables, vegeta-bles, bnrley nnd nil the seasonings except ex-cept tho jmrnley, nnd simmer three hours. Atfd tho pnrsley nnd serve. Many vegetables which would otherwise oth-erwise be refused will be tuken unquestioned un-questioned In soups. The mtncrnl value found In vegetables Is very os-sontlnl os-sontlnl for nil growing children, nnil when splnnch Is not relished as n plain vogomble, add It with other vegetables to n crcaln soup. Why tn It that women so seldom think ft liniino muuiiKemcnt ns n business? A business which needs training nnd adaptability. Why should wo expect nil women to bw nucccBsful housekeepers? Wo would think It absurd to limit n mnn to nny ono business or profession re-Kardlcss re-Kardlcss of talent or equipment: so let u h bo ns clmrltablo with tho women. WHAT SHALL WE HAVE FOR DIN-NER? DIN-NER? Where fresh -mackerel Is not to be obtained, those who are fond of ll,h will like baked mnckerul HWHfl occaslounlly, which Is a IfntvHj favorite breakfast dish rrigiH In many h o u s e h o I ds. wSm Soak until freshened a I 'I Wtim K00(l ,1,lck ei,,y tixii. It SHk' letting It lie In water Of 'rHJ skin side up. When suf- jHI flclently freshened place In n dripping pan with n few tahlespoonfulH of boiling water. rook for ten minutes; thou ndd hot cream poured over the llsh and hake for ten or fifteen minutes longer. Serve with tho snuee poured over the tili. Milk my ho used with butter, but nothing tastes quite so good ns cream. Dinner Salad. Uso n few sections of grapefruit with nil membranes ro-moved ro-moved nnd broken In small bits arranged ar-ranged on lettuce and sprinkled with finely shredded green popper. Serve with nn oil dressing, using corn oil. Heat tho yolk of nn egg, uild unit, sugar, mustnrd nnd lemon Julep; when well mixed ndd n llttlo corn oil, beating beat-ing well. Continue boating until thick nnd creamy. Uso nbout tliree-fnurlliH f n cupful of oil to one egg yolk and a tuhlcsponnful or two of lemon Juice. This dressing will keeii Indefinitely if Kept cold. Fried Onions and Apple. Slice two onions very lliln nnd cook lif n tnblespoonful tnble-spoonful of hot fnt until yellow, then I ndd hnlf n dozen sliced jnrt npples; cook until soft, milling n bit of water mid fat If needed. Just before serving ndd n tenspnonful of sugar. Servo with roast pork, pork sausages or pork stenk or chops. If one docs not like the onions or desires variety core tho .npplns without peeling, sllro In half-Inch half-Inch slices nnd fry carefully not to break them. Servo with chops, tanking tank-ing an overlapping ring of the apples around the chops, Add one tnblespooiiful of cornstarch to each cupful of flour In making enke. It Improves jhe grnln greatly, r,.?6 day ,rcU-ns and brinies Its Jnd y .UDa of irrltntlnff concerns ?f?.m . .'.'."-. "olp us ,0 Perform Imm wlt'' '""Khternnd kind faces! ., c,lcrfu," "bound with Indus-!?. Indus-!?. a'vc us to bo blltholy on our business this day. n. U Btoven- OUT OF THEPOTATO BIN. The common vegetables of mother earth may be served In a variety of ways, to avoid inonot- V JH Stuffed Potatoes So HJL39 lect good, even-sized po-JMgrS po-JMgrS latoes, cut off the ends I PVTTjI ","1 ,,",:c W,IC" ,ln,c,,,' sJJLS scoop out the Inside hL 7?) w,,,l"iit brenklng the iZJJjJ shell. Add butter to season, sea-son, with salt and red pepper and sweet cream enough to beat them light nnd Huffy. Fill the skins with this nnd place In tho oven to brown. Farm Potato Dish, For n good-sized good-sized family, take a milk pan. cover (he bottom with sliced potatoes, lining the pan nearly full; sprinkle over the sliced potatoes one, two or three finely shredded onions, the number depending upon the amount of potato or the family fam-ily taste. Cover atl with well-seasoned pork chops which have been cooked on one side. Place them cooked side next to the potatoes, and place In the oven to cook until the potatoes -ire done and the chops brown.. This Is a meal which Is good to prepare on a busy day, and Is very appetizing. Hot Potato Salad. Ono quart of boiled potatoes diced, one minced onion, on-ion, chopped parsley and green pepper to taste. Take two slices of bncon diced, and fry until brown; remove the bits of friend hucon nnd use ns n garnish on top of the salad. Add n tnblespoonful of Hour to tho hot fat, and when smooth stir In u half-cupful of vinegar, half-cupful of hot water, one teaspoonful of salt, a teaspoonful of sugar and a little itepper. Stir and cook until smooth, then pour hot over the vegetables. Serve hot. Potatoes, Sparerlbs and Apples. Place seasoned sparerlbs In baking dish and cook one hour. Place quartered quar-tered potatoes under the sparerlbs and quartered apples on top. Hake one hour more. Season well with snlt and pepper beforo baking. Hot Potato Balls. Take n pint of mushed potato, seasoned well, add two beaten eggs, a tablospoonful of Hour, a hnlf cupful of grated cheese and milk to make n soft drop batter. Drop by spoonfuls Into hot fnt, and cook until un-til light brown. "Cookery must bo studlrd thor-ouRhly thor-ouRhly these days, for It must be remumhered that tho less food there Is the more Important It Is to know how to utilize what Is avallttblo to the best purpose." SIMPLIFY YOUR MEALS. Those who know tell us that the .ivernge American' of tho Well-to-do gJHHM'J least one-third l E ll lnorc' 'l0' ""'" lH V S vr necessary or safe, jft Jjj and that seven-' seven-' IImISRttSS) eighths of our i! f I d I senses are M'.inW mused from Improper Im-proper fooil and aUo, In largo degree, Improper eating. Horace Fletcher, who gave to the world so much on the way to eat and what to eat, advocated the long mastication masti-cation of foods, chewing twice as long, and In consequence tho appetite Is satisfied with much less food. A simple experiment which hns been often repeated is that of chewing a mouthful of bread and butter until It swnllows Itself, wthout any effort, It will develop a Havor In tho mouth which will he a surprise to all rapid eaters. The starch is partly chnuged by the action of the saliva which Is never noticed when food Is bolted. On a busy day the house mother who can serve a wholesome one-piece dish which will be Biilllclontly satisfying Is using economy both of time and of fuel. There are any number of such dishes from chowders t'o casserole dishes. Tho following hns been given several times hut may ho repeated. It Is so good : Put sulliclent sliced pola' toes In a shnilow baking pan, for the family, cover with a finely sliced onion and pork chops fried on one shin nnil placed cooked side down on tlio potntoos. Season well and linke until the potatoes are tender. No moisture need lie milled unless tho potntoos linve lost much moisture. A snlad drosvlug which Is very good and Is Always ready to serve on any kind of n salad Is Hindu of corn oil added a 'little at a lime to a beaten yolk with lemon Juice, Just as one mnkes mayonunlse. It looks and tastes almost as good .us tillve oil iniijon--nnlse. To this dressing mny bo added for variety chopped onion, peppers, col-cry, col-cry, peas or nny cooked vegetable a hand. The same dressing plain with whipped cream milled makes n pood dressing on fruit snlad. Willi n soup for n light monl and n simple sulnd following a main dish nnd n dessert which appeals to the eye, ono lias a meal which Is suitable for all ordinary days. , |
