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Show F3 THE as m kitchen m MjcabinetILJ TVill the love that you're so rich In Build a fire in the kitchen And the' little god of love turn the spit? Enthusiasm is essential to the successful suc-cessful attainment of" any high endeavor. en-deavor. DAINTY MEALS FOR SMALL FAMILY. FAM-ILY. As we all learn from sad experience, roasts are not satisfactory bought in ftg&lSffXj small quantities and no fr&l family enjoys beef, mut-Qtft mut-Qtft f3 tou or chicken three or j0$Sg8 four days in succession: J neither does the frugal JA' k housewife wish to waste good food. tsT To make a successful ni'i'rJ caterer for a small fam-TJ7 fam-TJ7 ily attention must be ' paid to the marketing and arrangement of quantities. If one arranges to have guests for luncheon, after having a chicken dinner, din-ner, the chicken may be used in pat ties, or salad or as chicken croquettes. Thus one may .entertain without feel-- feel-- ing any special drain on the living expenses. ex-penses. A varied diet may always be given, as broths may be made from the bones of the aforesaid chicken for the next day's luncheon, following with a dish of macaroni and cheese or spaghetti and tomato sauce, thus having hav-ing a soup and an entree at slight expense. ex-pense. A can of corn may be opened and part of it used as 'a vegetable with inilk or cream, then a few days later prepare it with egg, a cupful of white sauce and seasonings of mustard, salt. Worcestershire sauce and pepper into an escalloped dish, to serve either as a main dish at luncheon or as a vegetable vege-table at dinner. Such dishes as veal birds or olives are attractive and made from small bits of meat. Flatten them by beating, roll up with a piece of bacon or salt pork and bread crumbs brown in a hot frying pan. then add cream and simmer until tender. ten-der. Cucumbers too old for slicing may be cooked after crisping in cold water wa-ter and served as one doe3 asparagus. Why In the world do you want to carry Things that annoy and harass and harry? Stop them and drop them, a new day Is here. Squeeze -a lauprh from It Instead of a "tear. Kaufman. .VEGETABLE, COOKERY. . It may perhaps have been noticed the lack of space given in our cook books to the subject of vegetable-cookery. This lack shows the value we gJSpjKT place upon them and the fM&, reason for the slipshod f methods of cooking. We yt do not learn, by instinct, (fki.M t0 cook vegetables, and VMM untu tney take thejr proper place in food values they will no doubt . continue to be wasted in cooking. The failure of getting good results from vegetable food may be with the selection, for vegetables out of season are neither economical nor satisfactory; satisfac-tory; the flavor is usually in inverse ratio to the co:f The best of cooking cook-ing and seasoning cannot supply the lack of flavor. Vegetables may be crisp and fresh when brought from the market, but by careless handling 'are wilted and spoiled. In the cooking of vegetables there are a few things to remember, first to retain all the mineral matter and nutriment possible, to soften the cellulose cellu-lose and to develop the flavor, making them more palatable. Spinach cooked properly should be well washed and cooked without the addition of water or very little. This vegetable being rich in iron which is soluble in water, may by being cooked in a large amount of water bo nearly valueless as a food. This is true of salsify, green peas and beans, or, in fact, any of the delicately flavored, succulent vegetables. The seasoning season-ing is another important item; the flavor fla-vor should never be disguised by seasoning. sea-soning. Usually butter, pepper and salt, not too much, Is the best because be-cause it is the plainest. To accomplish these results one may use several methods; cook the vegetable whole or in large pieces, to ;ook with the skin on when possible, to cook in as small an amount of water wa-ter as possible without burning, to serve the water in a sauce with the ire-getable whenever possiblo, and to leason after the vegetable has started start-ed cooking so that the salt does not raw out the flavor. An angel paused in his onward flight With a seed of love, and truth and light And cried. "Oh where shall this seed be sown That It yield most fruit when fully grown ?" The Savior heard; and he said, as lie smiled, "Place it for me In the heart of a child." Mrs. N. C. Alger. FOOD FOR THE CHILD. It is as important that the growing child should have tissue building food a as it is that he should have plenty of fresh air. Both are necessary for growth. Highly seasoned rich food, sweets, pickles C and spiced foods have no place in the diet ol a child. 1 Simple, plain, well-cooked well-cooked food of sufficient variety to conform to the age and health of the child is important enough for each mother to give time and study to her child's needs. Broths of various kinds, as well as purees of vegetables are good dishes for children, with a slice or two oi well buttered whole-wheat bread. Well-cooked rice with no seasoning but salt, served in good, rich milk, will make a satisfying meal. Rice combined com-bined with sugar, eggs and milk makes a dessert which is safe and wholesome. whole-some. Orange juice may be given quite a young child, provided it is done between be-tween feedings. Scraped apple, stewed figs and prunes without sugar, are all good for the child. The natural craving crav-ing for sweets may be satisfied by giving a piece of wholesome candy after a good meal. Never allow the child's appetite to be cloyed by sweets before a meal. Ofttimes the irritable, naughty child is only so because of improper food and being allowed to eat sweets. For a child's supper dish there Is nothing that takes the place of good-bread good-bread and milk, adding a pinch of salt to the dish. Mutton Broth Wipe three pounds of the neck of mutton, remove the fat and skin and cut in small pieces. Cover with cold water and heat gradually grad-ually to the simmering point; skim and strain when the meat is tender, season with salt and add three table-spoonfuls table-spoonfuls of rice or barley. Cook until un-til the rice is tender. All that men ever did. Somewht-rc sometime was hid; Thought has to dig it out, Zeal has to bring it out. Nothing is futile to wit. grit and skill; Your lot depends on the strength of your will. Kaufman. SOME QUICK SOUS. The soup for an emergercy is without with-out argument the canned variety. It vvmn is wise to have on the ' '&0A emergency shelf with fcX which every well-regu- VK- lated family is supplied, I a variety of canned 1 if soups to which to turn I if; in time of need. g- Cream of Peanut Soup. M w Put a cupful of peanut i M V butter into a quart of milk; add half a tea- spoonful of salt, a dash of cayenne, a I tablespoonful of grated onion, a hay leaf, a pinch. of celery seed, or a few of the leaves of celery tops. Cook in a double boiler for ten minutes. Moisten Mois-ten a tablespoonrul of cornstarch with cold milk and stir until smooth, add to the soup and cook ten minutes. Strain through a sieve and serve with squares of toasted bread. Kreshly roasted peanuts may be ground fine or pounded and u,ed Instead of peanut pea-nut butter. Cream of Pea Soup. Press through a colander a pint of peas, add a quart of milk, a bay leaf, and a tea-spoonful tea-spoonful of onion juice. Melt two ta-blespoonfuls ta-blespoonfuls of butter, add two table-spoonfuls table-spoonfuls of flour, and when well cooked add the first mixture. He-move He-move the bay leaf, season well and serve hot. Quick Egg Soup. Stir a teaspoon-ful teaspoon-ful of beef extract into a quart of boiling boil-ing water, add a grated onion, celery salt, salt and pepper to taste. Pour boiling hot into a tureen with four tablcspoonfuls of boiling rice and two well-beaten eggs. Serve hot. Any portion of cold cooked vegetable may make a very palatable soup, if put through a sievo, added to hot milk, seasoned and thickened as usual. |