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Show l I MOTION' UilalK-eJ by motion -r Himinuips dead tissue and Ii s;mity. Impress ami express; -inhale ami exhale; work and play, study and lau'h. loe and labor, exercise and rest. A STUDY IN CHEESE. Cheese is one of our most valuable foods, and as the United States rauk$ high in cheese production, its citizens should he informed on its value commercially com-mercially as well as dietetically. We have quite successfully imitated many of the foreign varieties, and established estab-lished our own reputation as to American Amer-ican cheese. We get Stilton, a rich, choice cheese, and Chedder, pale and nutty, from England. Prom France comes Gruyere, which Is full of large holes and is especially good in cookery. Neufchatel, Camemhert and Brie, as well as the fascinating Roquefort, such a favorite among cheese lovers. From Holland comes the famous Edam; from Germany the odoriferous Limburger, which is said to be most delicious to those who are brave enough to let it pass the nose, and from the sunny south beyond the I Alps comes Parmesan and Gorgonzola. Those who have not cultivated or acquired by inheritance a taste for cheese are deprived of one of the choice flavors in our list of foods. As a finish for dinner, there Is nothing more to the popular taste than cheese, crackers and a cup of black coffee. Roquefort Is the most commonly liked, served in this manner. Cream cheese and cheese crackers are very appropriate served with the salad course. Cheese crackers are prepared by sprinkling a mild grated cheese over salted wafers, dashing a bit of cayenne and then putting them Into a hot oven to melt the cheese. Many have never tried the good combination of boiled rice and cheese, which makes a good, nutritious and cheap dish. Put a layer of cooked cheese in the bottom of a buttered baking dish, sprinkle with grated cheese and bits of butter and salt; repeat, re-peat, and add sufficient milk to moisten, mois-ten, and bake thoroughly hot. Cheese canapes may be served as a first course for a luncheon or dinner, din-ner, and are prepared by spreading soft cheese on ebaped pieces of buttered but-tered bread, and finish with a fourth-inch fourth-inch border of chopped olives and a piece of red plmiento cut In -fancy shape in the center. Canapes are always al-ways eaten from the fingers. Cream of cheese soup Is a most delicious de-licious soup to serve for a luncheon. SUMMER DISHES. The salad Is the chosen dish, especially espe-cially during the warm weather, and one likes to have sufficient variety to vary the daily menu. Berkshire Salad. Mix two cupfuls of cold riced potatoes with a cup of pecan meats broken in pieces, marinate mari-nate with French dressing, arrange on a mound of water cress and serve, garnished with halves of pecan meats. Salmon Salad. Flake the salmon, mix with a little grated cocoanut, a chopped sour pickle, moisten with boiled salad dressing and serve en lettuce leaves. Garnish with hard cooked egg, put through a sieve, or ricer, and strips of the white of egg cut in strips. When shrimp salad is served, remove them from the can, cover with cold water and let stand half an hour, remove, drain in cloth and remove the intestinal veins, break the shrimps in pieces, reserving three or four for a garnish; mix with salad dressing and serve on lettuce leaves. Potato Salad. Mix together six potatoes po-tatoes cut in cubes, a half cup of blanched and shredded almonds, one chopped cucumber, salt and pepper to taste and sufficient salad dressing seasoned with onion juice to make it sufficiently moist. Boiled Dressing for Those Who Will Not Have the Best. For those who will not eat oil dressing, the following is a substitute: Mix one-half tea-spoonful tea-spoonful of salt, one-half teaspoonful of mustard, three-fourth of a table-spoonful table-spoonful of sugar, one egg slightly beaten, two and a half tablespoonfuls of melted butter and three-fourths of a cup of thin cream. When well blended, add very slowly a fourth -ef a cup of vinegar a little at a time. Cook in a double boiler until smooth and thick. Strain and thin with cream when using, or add whipped cream for richness. Cabbage Salad. Old but ever popu lar is the following: Shred tender cabbage and serve with cream, salt, sugar, vinegar to taste. If the cabbage cab-bage is bruised after shredding with a potato masher some like it better. |