Show arhe kitchen cabinet mi vestern aulon what silences allenc eg WO we keep year after with those year who are most in ost near to us and dearl we live it ve beside each other oth er day by and speak day 0 of f myriad things but seldom may eay the full sweet word that ties just in our ur reach beneath h i the tle commonplace of 01 c common orn n acl n speech SOMETHING ABOUT FOODS by reading and study ortho count less articles published in our current in magazines aga there la is no excuse for the woman ot of eighth grade intel irence to be ba 41 uninformed on tile the c 0 m m 1110 0 n foods their value as aa food and the proper way of serving and combining them we have been warned toe for hearg by dietitians and physicians against tile the use of highly bleached lour flour kiln kit n dried corn meal men and polished rice yet our educated housewives go right on serving highly milled hour flour and corn meal that la Is not much better as nourishment Ishi nent than finely ground sawdust and rice which looks well when cooled cooked instead of the nourishing unpolished rice in many of the states where much land abounds there ure are fields or of wild n lid rice that may be had for the gathering when bought to in tile the market it Is rather expensive but once tile the polished rice Is never again popular if you ou cannot get your our indian corn ground in a water mill amill tills take a few handfuls und grind in an ordinary hand will the bread or inesti made from fresh corn meal in which the germ Is still sweet Is so superior to tile lie dead meal that we usually get st it will seem like another food it Is only recently that we have been informed as to the difference in digestibility and tood food value of fresh e ct ables compared with wilted onea olles tile fresh vegetables young and all ten der are far richer in vita mines ilian old ones and all they lose their vitamin vitan itne content lii in cold storage kach each hour of if their separation front mother earth 1 lessens n their liehr foot food value we learn in canning or serving green corn coin that even tin an hour from frol tile the held field tile the corn coin lifts lias begun began to the sooner from flora the neld held into the cam 1111 the better lavor flavor and tile the better it keeps small quantities of leftover left over vego vege tables such its as a stalk or two of aa a a spoonful of peas or beans all are available for salads A spoonful of green corn added to minced onion and diced dicea potato with a good snappy nappy I 1 french dressing males a most delectable salad and quite different seasonable good things when the new potatoes tire in the market we enjoy them thein cooked to in th er skins peeled and rot rolled led in n butter and chopped parsley hero here ts is another good dish that one may enjoy for variety fried new potatoes and tomatoes select the very small new po and pare enough to nahe a quirt quart in all or i a little more dry them thoroughly udd add four tablespoonfuls ot of any sweet i tilt fat and brown thein hem all over in a deep saucepan add three ripe tomatoes which have been peeled and chopped one half teaspoonful of salt one fourth of pepper and one cupful of boiling water ulic ered until tile alie potatoes are done dime ind find the reduced to tile the consistency of batice s luncheon salad slice ripe red to unities after uell ivell eci slice with a tilt bit of tiney arwil grat onion mixed with a good well MI ald top tills with ro estoll est oll fill of grated or finely irit lv am swiss cheese serve on oil lettuce with colp wheat breilh sand 1 w kins eggplant Egg with cheese sauce 1 retire tile alie peel und and aflee in h eilf odive ill tos 3 cover with ii olt pi ite 1 aind I a nellt vel el hl lt for un till or tv two drain ory und and lip into hutter find and fry in deep rut fat serve afi ve with a bilte milte sauce biauce to a amit cupful of grated alteese has bus been added davenport salad shred it a few uin er r leaves of lettuce und and ml nila them with a pint of rab crab adding a sn aull onion grated line tile the salad plates with crisp crl fresh lettice lettu u mi ariana e one half nf n cat chii of asparagus varn on them lien dot with mayonnaise then cover with a layer of the crab ment meat lay on the rest nf the asparagus und cover with thin slices of hard cored egg garnish with disks of pimento top with mayonnaise and serve lentil croquettes Croquet tes wash one halt half cupful of lentils cover with cold water and int over night in the morning bring to a bolt boll and simmer sit niner until tender drain igind pass the ten throw ai a sieve to the puree add one half cupful of dry fine bread crumbs four of cream one beaten egg gg find itla snit ani pepper a pinch of nutmeg to senon season anke into croquet croquettes tes and rull in beaten ogg to which etc of wa va tire are added roll in crumbs one and try in deep fut fat i JOL |