Show he KITCHEN n 1 CABINET M J CU fx lill 1911 newspaper VON there tire so BO ninny many little fires which humble men must light there ar are e so BO many little atle homes henries where lamps lamp thine shine nt at night how few ew there are who know the power which h mighty wisdom brings how few ew the palaces esl how few ew famed heroes priests and kings christine kerr davis HINTS DINTS AND THINGS so ninny many times the lie things wo we should eat nl we do not like the person who has n normal appetite Is to be congratulated this muy bo be natural or fir with tho the right 1 lind ind of early training may bo be acquired 1 if children carly in their train ing fould could be taught to form fonn the right kind of food habits what n world of tro trouble lible illness and suffering they would escape we nil all desire to be normal it Is 18 vorn cormal itil to like or ho be able to eat with crini comfort fort till nil ratable foods I 1 A child may not like spinach par but if the older members inen ibers of of the family eat it without protest or pretend it if necessary to enjoy it fa for r alio sake of the youngsters they ft will usually lea learn rn to eat it without grumbling one of the first things then Is to train the parents to feel the importance of the kind of food ahll dien arell who are fill allowed owed to ent eat just what they especially like reg ardless of if tho thi childs needs needa will hayek dentists bills to pay when the boy Is very young beside the prospect of losing his teeth before middle age the candy habit Is one of the most pernicious it lulls dulls the appetite for wholesome food destroys the tchi and stunts the lie growth and mentality of any child A bit of candy cindy after a meal in cal Is not injurious but in anany man homes bomes it t Is eaten before meata meals or at af any time when tilly tiler child begs for it greens of nit all linds kinds fresh vegetables and falit filets supply the so necessary necess arv for or growth in the iho young foods which ore are not attractive gohll dren should be carefully cocked seasoned and served tho the appearance and table auevery are very important not mot the least in importance in right food training Is 18 the matter of being unembarrassed at any table able to eat and enjoy anything placed before us and thus adare we are more agreeable guests apples and oranges may be obtained the year round an apple should be as commonly used dally daily as the toothbrush our hardy new england ancestors had apples stored in their collars cellars as aa plentifully as many leave anve po potatoes a oes jt ia s nine much i better e er to 0 be kept well bs bagood good food and good go d water and fruit than to suffer bebau because a of of lapo improper e r fl living alving taking medicine which could out A have been avold avoided edu by eating fruits freely with the canned vegetables we must supply jack laic of nines byi supplying areah fruick such much as apples bananas oranges and grapefruit likable good things Thi rigi A most tasty dish of lima ilma bedris beans may be prepared as follows peppered beans soak a pint of lima ilma beans over night in water to cover in the morning cook well covered until tender add one fourtly cupful of bacon fat two or th three ree slices of finely shredded bacon two tablespoonfuls of grated onion three ta ot of cho chopped aped green the same of one fourth cupful of molasses salt sal t and paprika to season mix and bagein a mo denito j e no an hour or until the top Is nicely bi owned browned oyster stuffing for turkey drain a quart of bf large oysters dry them thein on a cloth reni removing ovIng every eveia bit of shell sheli dip bip each oyster oywer into cracker crumbs then in melted butter then in crumbs again seasoning the satt salt end pepper Lr the turkey ali li th aliese esi instead of tile tho u usual sual bread crumb pecan stuffing g this gisond isone too good tu lo 10 left over for next year ear take a pound loaf of broad crumb lt it and add one cupful of pecan ments meats broken into coarse bits one half cupful of buttor butter otic one tablespoonful tate spoonful of onion juice one teaspoonful spoonful ten each cacti of 0 f sweet marj ani corain omni nud savory sali palt celery salt land and gnp lka to teste t ate chicken with Nood noodles lec with a little littie celery rind and cl chicken itchon cok co k ti alio e celery in the he chicken broth made from tho the bones make alake a nest of noodles noodle i cooked in the broth add tile the cooki celery atlo and chicken and serve sene hot Curi luncheon choon tongue doll boll one tongue until tender in nicely flavored meat ineat stock walli ii has fias been seasoned with carrots onions sweet marj marjoram orrim chervil or basil basli and a bit of mint till tho the usual seasoning of salt and pepper remove ifie ho skin from broic the tongue let it get quite ault 0 cold coldi place on n large plater and cut with a sharp shara knife into thin s alces arlthon ue losing its shape spread thick mayonnaise over of toast decorate chopped ped pickles at 01 olives anarde around th the tongue end and artish nisi with parsley yuu www |