Show - - ' ' - -- " r-- 70 tó'Nk 4 - - I : II 7:'-- ' li ob' ' I ilt I'L i k ::: i': '' - 4 ' it 1 ' C 'N-- ": fi:'' 0 IL t'1 i i c - :02 1 7 1 '''' t ' ' ' 4 A '' ' t' tt l'" - N '"' ' - -: 0 4 '' - - f '' '' :: :: 461 i1 t tt ' Mow of apples lila over eelSailed slices of 1 AProved by Martha Gray bread sad beta Ix the - I oven until apples areN I Tbo recipes and articles are sp published on this tender Is just as nke aor hoed Martha fttlethvelf by : ::k::' ' q'"y '' - ' 't - )i 1 ': - - partment of this newspaper and wore Writtfil under her direction On! will 111 glad to ' is 7 'C71"111 I' : - ? ( ' i: i Yi05 0 :°1 f - 0L 1 ' o '':' -- !: - ' ''' ' '''N: !"':' 11" I '' i '01 ' L 0 0 "L 4! i ' e I ': x' 4' -1 ' — 1 k' ‘ k:p' kir - ) ) z - i - -- 40 ' — --- - :: '''''' ':: ' : I 1- - - - - - ? t - 'tread Waffles oniy ho new to 'many IPI hers is took Ineye!rveoonventeettraten4 all' menrere luncheon main Usk with Mut haw ' -- I ' key 11 of V ) ''''' - - - 's 7: ' ' ' :11 -' :'' - 4117:' '7:- a ! $‘::t7e:'44ki:)41c I - ': 1 ' : ' a t441:iictit)'1"0' N -- - :4'- 41 4' ' ' - ts ' lo' s - r ' ' s I ' Bread his Ipeovi dio °staff of '' life" limo Biblical times inmit iii''-''- " still the mainstay in modem menus and modylannings ' '':: ' 144442)P ' ' ' llorice di l°61'11 bsel IltddentsitTo i'dtift mak fir"P11141 IPaticre 1111 - — L - for the apple pictured at we find the baker building' tint lake 1 1 loaf carefully so that the tn from loaf the the left just upper bled product 'trill bo attractive or perhaps I n a S rot! bread crumb collea In SPPeanintet good in tallt-o-t and or bres4 pudding take 6meletie dumplings or In a dressing for souffles and other !dishes where very nutritious as a- food Everr fowl or to dry and bread crumbs are eeded : thing is proportioned to give thfh: lest results Tito best bread he roll for a fat proof Today of cours the commer-- coating but Just cial bakery is com letely equipped - good flourfyeast 'shortening salt all the other ingrekik b 0 e—wiwairome0 thaehtt----lugsr ents ue-necessary My only advic of many ways 161ch makse the accurately ' Int fresh or older perfect loaf aid you can be eloosi in the serving of it is to vary the hinds you serve bread aftlingJ111t2 plied with any type or site soft raised rolls with -crispy you prefer USES FOR In the past breads bad to ones light breads with dark In - -B- READ- AND- definitt-stand- ard - Some wers-2ono -made with flour yeast salt and that way every ' CRUMBS others were modified by and you have an opportunity to watert I Irot thicken- - the addition of rye etc Today learn all kinds bred other than ' ' j I 1 1 1 - ' t: :: questions and aid 70p PROBABLY people - : answer household '' — I if in your problems there : in will care to her write you 1 ! A and everywhere none Of thit newspaper enclosing a ' -t k —11—inettl—tinfversallf7 for I1 reply I" 'Mild than bread be it 41i ' di I light dark or medium ''' ' ' alone hut as the : In color in the shape of a crisp io i :': in or soft raised roll ' 'long crusty dough is quits i 't 1 loaves or in - the clear softer i '1 ::-- atiky it is most ! sliced variety t ' - There la a bread these days often made by mi : vv for every taste and for every hie st least one-—ial's th'ey' Meal Rolls that you prefer for third white or : breakfast or lunch Breads that wheat 11 and th e There is a roll for every taato and for every occasion and bather la A or breakfast toasted for like owbes't fisIr you or crisp sweet or Plaing are always a delicious and important part of the maids You can gravies bread tea Bread A t afternoon for perhaps 2 te r :breading - ' good when toasted for the noon - have it with Or without caraway s oandwich or for the evening rarez-Another rye bread is pumperis baked in many styks from bit Your baker or your grocer sandwiches with sugar and tinna- - food friend in deep hot fat nickel The true type made of can usually supply them all mon filling Press firmly to- some which are nearly as heavy S For to chopped always a demand it goot Thosa who wish may rye coarse unbolted rye is very as the original black bread of the gether Cut off trusts and cut meats and adding Among vegetablesla aromatic have Shem on band for future making THERVis menits-with a this bread is the favorite In peculiar heavy ' German and Russian peasant to each sandwich in halves from meat loaves meat patties and reference ' Country it runs a close second to flavor and alightly acid Thinly and fot service to corner Brush otitaides for much not others that darker cofter ari there in popularity SUNDAY SUPPZItt NIGHT binding purposes sliced it is considered a delicacy parties alike—and because tho of undwiches with softened but- than the ordinary rye bread Rye breads Vary y- greatly from -4 For topping casserole dishes ''' - MENU ' ' when made into undwiches or :: I:1 bread it tery—darr etc and bake brown in a ter Besides delkate bread in dainty serving Some course to one almost as light as white eaten with ths soup 5 For hot or cold sandwiches b made here and some is im- slices for touting or In eat Is is 'a waffle iron Serve with maple bread Rye flour has enough or toasted plain or in meats honey and there with preserves syrttp canned the latter being vegetables gluten to make it possible to ue ported loaders we us today 'printing " ' readwaffles For of I day-old camp many Undoubtedly you numerous are ways of using As 7 a base as for era additional ones which we costal& of desserts zievet live bread thought using or Spanish Oliva' stuffed with for dishes For instance French Creamed Turkey its Rica Sting o4J1::-FiiiitTCOktallg:'5:for breakfast is pretty pop The with most everyone :tritc!ottsTorattodSsuca slices aro quickly dipped in a milk-eg- g Dud mixture salted ' RUIT cocktails may be made - invert it in chopped mint before sauted ig a littli butter or bacon Mayonnais '— of Calla Coffee Crumline a leaves This 'Fruit filling then served piping hot from drippings cannedefo'raremese: SWEET MILK GRIDDLE on edges turn and bake on other until the meal swells then add green adhering to the edge of the with syrup or stewed fruits SIENII IL side Serve with butter and maple the cold milk When the mixture Or the glass may be lined filled sliced with a glass bread In Cups Claris Bouillon 3 C flour is cool As a rule combinations of a fruit with sprigs of mint before the Again of cheese makes cheese in and the flour stir syrup quite layer 1 Toast Finger Relish -well and that is sweet and one that is glass is filled MILK GRIDDLE tsp baking SOUR baking mixing powder powder made are These dreams quickly 1 sour are the most i uant in salt Grape Harms lad' CAKES lastly add the eggs weU beaten 4' by sauteing the bread on both 14 tsp MIXED FRUIT COCKTAIL chicken Salad Mayonnaise All fruit appetizers or flavor The C sugar sinaU be well cakes should 2 flour c Bides until a delicate brown and Hot Potato Chips Slice off tops of 6 large 2 c milk cocktails should be thoroughly browned and thoroughly cooked ya tsp salt ' are excellent 1 egg Date Nut Bread chilled before serving The trays oranges scoop out the inside be-o- f the delicious bits 1 need a little longer cooking they egg for the or salad late with a night Vanilla Ica Cream 2 tbsp melted butter the mechanical refrigerator ing careful not to break the bl- snack than wheat griddle cakes 2 c sour milk Pound CAo aide white skin of the peeL Put are excellent for Ws purpose 154 tsp soda BUCKWHEATCAKEI s Bread waffles may sound un0 ' Cocoa dry ingredients three then Colic' the 'orange cups into a bowl of usual 1 CRANBERRY JUICE butter tsp to you but just try the 114 C buckwheat' floof ice water Cut 1 banana and 2 milk and pour Beat add milk Add Mix COCKTAIL egg MENU ingredients dry C wheat flour following recipe and tell me what slices pineapple in small pieces Cook togeth er 4 cus o f slowly into dri mixture to make butter and egg well beaten Drop 5 tsp baking powder you think of it Ring with Creamed Chicken also the with mix pulp orange hot on a greased berries with 4 cups of water I tint molasses a smooth batter Beat thoroughly by spoonfuls and' Mushrooms BREAD WAFFLES fine ' add the juice of 1 lem-rut both well on Brown cranad all the skins pop open IA tsp salt Ripe Olives add ntelted butter Drop by griddle to taste and fill the - 12 slices bread ond Sweeten on Serve with butter and sides through a cheesecloth Molded fat Vegetable gelid tbsp c 3 in shells one a on each butter Set a hot gridspoonfuls greased orange the juice to boiling point maple syrup or sugar syrup 11amt1k Mayonnaise t dle bake on one side When small bowl or glass cup filled 3 tbsp sugar 3 cup sugar and cook until it BREAD CRUMB GRIDDLE Sift dry Ingredient" together' 1 tsp cinnamon On° Peas Beans Carrotswith crushed ice e puffed full of bubbles and cooked cold 2 boils CAKES May Add melted fat to !sink and mo Pimiento Mayonnaise) AmOkOilMiioWilMoWaooidmfmft be- blended ' with gingerale or lasses then add slowly to dry inn Buttered Hot Parkerhouse Rolla c fine bread crumbs P3 charged water when served Melba Peaches and Wafers 112 C hot milk gredlents f Beat well and hobo ' t using equal atnounts Coffee Cream in slightly greued hot griddle 2 tbsp butter ORANGIC MINT COCICTAIL 2 tsp baking powder 2 eggs Separate 6 rather sour oranges flour into and remove thin Remove the bones front the fowl CREOLE CHICKEN GUMBO skin with a pair of scissors Chill garlic salt pepper and red I2 tsp salt Add milk and butter to crumbs — d 1 three tà fowl cut - return the meat to the soup and thoroughly— place -- in- glasses season to taste with salt and Shrimp of-haor oysters—or and soak until crumbs are soft as for fricassee sprinkle with powdered sugar and OPIPIIP6 almost anything add eggs well beaten then flour UP OLE add 3 tablespoons lemon-juic- e 2 tbqp butter 'A)SW!L—Mrs1 A of Chi-caQUICSTIONWhos mating mixed with I tablespoons canned 1 tbsp flour An iron pot is essential one which has been sifted together ae offers the following sugth tech say§ apple Onion times OLE SOUP three UP with with minced powder can covered Brown be well baking pineapple juice that Sprinkle - What 2tbsp aural that may interest you and alastic'make gestion - ' arCi3 as s a a and other and mint with 1 griddle the chopped onion in the lard chopped garnish qt cold water they green pepper chopped IL : others who have jelly of this L MRS moan? this deas cakes an upright sprig of vdnt in tho 2 qta okra sliced thin and then stir bi tho Sour Next the a they onion chopped ' ANSWER-à-T- o make the dough -- - typo and wish to make use of it cnter of each glass chopped-u- p s the CORNMEAL GRIDDLE chopped tomato : Add enough water to thin it to 34csaoryfat elastio one should knead Salt and pepper to tasie WATERMELON COCKTAIL 2 thep flour CAKES chopped shrimp or ham or the desired consistency and the make to It what-n: sufficiently dough 1 cook them let and cornmeal in it a With a Vegetable cutter pro ot stock MELT the butter and stretch without breaking or "slab juke of half a lemon and enough it 8 'brews the chicken elliOni 1 pt tomatoes fresh or canned while you stir carefully Now the 1 tbsp sugar or arrowrootto thicken Imre gmau blls og b righi tic" and the kneading process cornstarch in' 1 tsp salt boiling water and give the and 2our add the water and Salt and PeOPer watermelon ' To each 2 t water of a blane the consistency (to ' in the ' flour the horse-radisdevelops gluten h Aredients ten minutes or so to 2 c boiling water melon balls use 2 tablespoons okra cover closely with w):Iprecoil bring to 2 thsp Frated Berri mange) this the which dough Nivea c milk lemon juice Sprinkle balls light eream Mrs A says boiling point and cook until the 1 tsp vinegar "stretching" quality Have the rice well washed Cook chopped treen pepper" 2 e flour & delicious 'dessert ly with powdered sugar and okra is entirely dissolved and the Chill fill gloms fowl done—about two and one- - and chopped onion in savory fat ' and put it In let it boil without 4 tsp baking powder lemon juice somo have Add 2 thorfive to be minutes flour I QUESTION eggs stirring long enough half hours The water should be for garnish with sprigs of treat mint eutarIONe- - Mori should Put the meal sugar and salt In jolly ghat is lust Os tally! Cam — Keep it covered N A 'nice variation is to moisten the - replenished as necessary to keep stock tomatoes and simmer 15 oughly done dut bowl and pour over :you tell sue how I these cooking procthe meal? MIS sechet W paktum edge of each cocktail glass and the amount el soup standerdizedo minutes Rub through sieve and well during - J ing A water: Let stand of It? MAL 3 T '' season with salt and pepper Just sues' them ANSWER-- 4h water pitcher - before serving tdd grated horse- -should be kept on a side tablo ' ' Wish and einem table °limes of cubes mayIcs bse LI' 'L -- iwzry POTATOES o bowl or in either newt glass - ''" 7 -6 large sweet potatoes small silver 'pail With tongs lot Lfl ' kit and white pepper ' : Idung '''""W""'"""Wleb"1"a"""'""S"b"" ' will notice that two in just as good In eating goal- - ' Celery salt ' AM Ow stiffly bran tho blood TA TE often one reads of a and needed red tmtke ' to Grated ' thil ImmoOIIIISTI6N--Recend- y good size of nutmeg and 'ties 1 costa less grapefruit In beaten egg whites Saki a hot 1 S rich brown stock 1 need for roughage or is and as a preventive Of anemis 744 and price often vary In taste diet Mame itatiINO lot lila Grapefruit" known ort occam Few drops of caramel 7 mixturo until iron aids intestinal wells Fie f 'Since ICC - told that be requires more ' Wig : and juiciness as the "Champagne of Prulta"-- Y tone it works witArthe fibre of ceases to steam pre pare po tato es by pa rb 0 ling ' you explain to me what these ' hie In that loodi One is heavy for ita size and although present low prices hard-- them for 20 minutes roughage daily elimins to bran natural BANANA 11111711$ Remove promote items ate? MRS B tt116 tion If bran b tolerated by your sa than shortening has a smoothly-texture- d skin It ly justify the title—la curiously skins and cut the potatoes in many of our highly refined ANSWER—Filet mignon means ''' ern foods has little of it used as a Champagne at- - halves Plate pieces In a shallow system one of the following beef tenderloin—usually this it cup sugar ' b good juicy grapefruit The Thoi foods one eats In ' their dishes provide an excellent way - I egg (well bitten) in cosmopolitan Parisian baking pan sprinkle with salt' prepared by simply broiling other i not quite so heavy— finity ' circles Smart hostesses at In- - white pepper and grated nutmeg natural state such arraw fruit to include 'It in your diet andDemi-teas- e I cup mills ' means small (literalfoods are slightly pear shaped or with ternational set dinners we learn Pour Into the pan the stock to an4 our leafy fibrous vegetables delightful bran ItA cups they half cups) cups of black col!!' ly ' the ends—and skin and is those which serve earamel man few a a often half that primitive '1Y4 clips flour pointed drops of grapefruit tett : BEAN WAFFLES —12 tsp baking powder tough and coarse Not so much with Champagne poured over it have been added and bale In a found supply it in abundance It :' flour llA In this one as an entree—a trick worth recups 14 tsp salt ' juice quick oven until tender and can also be had In conveniently QUICSTION-41ois a nap'' " 4 'Color is not a reliable index to membering for your next formal slightly brown Baste frequently tsp baking powder Prepared Iran the outer coating kin picked up from the table cup chopped banana 1 tsp salt flavor and juiciness Grapefruit dinner These may be of the wheat grain with the stock and and'how opened?1 Cream sugar shortening of round or slightly flattened And even If you don't there Is - served as —111 - border around ' - : If you tell either a young child 2 tbsp sugar MISS add egg milk and bran - gift ' : a p ash hemusCeat eggs grown-ua shapes are auperioc to misshapen a most attractiie way of height (separated) that 'or ' planked ANSWER—Pick and with ! ' flour up the Bev' : baking powder ' ' : '' ' — -sweet milk ) I '' taste the fruit the of certain one' for cup ening thing he naturally rebels salt and add banana Add to first kin by the corner of the hem 11 ' " melted shortening but put before him an appetizing cup JAILISALAVA k I and stir only until flour which should be folded toward misturo cup bran meal 'applying the required foods pale yellow to a decided russet of a !tweet tooth Pour strained —1 ibsp lard Bake in greased muf and opened as it falls to disappears ' The or bronze color bright fruit honey over the half grapefruit and thepare nsually eaten and Sift the dry Ingredients Boat fin tins in a moderate oven (400 ' you' lar' It obOuld not be held tspflour ' makes a greater appeal to the eye the night beforeIwo It in the 2 tomatoess large or 34 can to miliaria made— 4o one side and shaken Open egg yolks and combine with'inlik degrees F) for twenty to twen than a rUltY400kinit runett4 refrigerator and servo It the next 1 cup of rice Bran provides toth roughage the and to ty-fiYiel4 minutes: dry ingredienti Halt its 'width if of large size Sisteell i -trI1 tthussetdfru1tmay 's morning for breakfast Try ILI 1 onion &teen Dermot bit at and Iron and ri4min—lt 1170n Is six ion Add melted shortening small or eight large !linens t9 tausually kid across thalao t ' ' 40 ''' 01111dclit 10 Val Skuturof SAG tea tut ' ‘ 3' -- 1 --- : Itampedr-addressed-earelop- 0 ''2 14—Txit 00 ' ' : - Homo Economics De I 'f '‘144n--" 4t fr V lxe - x-' ' ' 1 7 S 4ie:P'"''''''''Ns 1 ' ' 4 -: i- 1 7-7: ' "or ' s real ohlfeshloued apple leaks s' ' :s :::'fl:16-1:441- s k':::':''2 i - 0 ' ' ': :' ' y:e ' !( of all IS ' ' N471111"11e : j - ' : :::: ' : ''' 1 —oloNkw 4 Await a N - 't'''1 g - - ' ' r ' t Jr: iit t - '‘1 i 'J 4 - ) ' "' ko e - If ' : NL 4litI 'N' ( t y - t''' e ' ef : 0 ' ' !' 1 1 -- '' i 1 — ' N 1 1-i'- ' t ' b A I tr - - - ' :' 1 ' r 1 4 ii f 1 i 7 - se- 4 I ' ‘ il i '''Z t T Iit 4 ''' ''Itt : ' 4 Ore'"a ''''''' - t 1s: i k : 001 41(::: ? 4 '' Different Ways' of Using 'Crusts and Crumbs in Preparing Delicious '' Oven bishes 4"-- e - 1 1 ' 4h 1 ' 1 I l' '' 1-'1''- Ift ' 4i - '''' ""-(- ' t ' :: ) ' 01410"''' :: - 11 I I d — I : 4:r- 1 'tv 1:1 ' ' - - ' - - ' 0 ' - ' - NI ' ' - APRIL 22 I224 - - - 44 SIIIIDAY MORNING - - - ‘ TIN - -- -- t4 ' - Tire 'SALT IOIntTRMUITE ' r'4N -- - 1 ' - : "4 to-da- te ' ' : a ' - - er s: N Y:' -- - s i -- " -- It ' -- 1 SOU-P- kd dmgtaltour enus 1 i many-nationaliti- w '5 1 4 - -- and-heav- two-day-o- ld P 4 1 go - F -- - et 1 Griddle Cakes Making Good skl""'""'""""'"'""ft"!"'"'"""""'"e"'"'"'""'''' ' sc J - i6 1L S - '' 2-- min-Serr- '"''''wow''-- -- ' titit1 Reclpe's for Real Creole Cookery °tun glauriProblems four-potm- m 1 S ge 41cliN S 1 ot at r ' i 1 -- i F 11 tp nti the-boili- rapef'lilt ‘ ( VA' II ' ervmg ' ' real ittmg "Roughage" In the D 1 - ' ' - '' l vitaiB - ' ' ' - mod-enou- i - N ' 4 I '' 1 k - eis t ' Mg ' ' w ' ' ! 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