Show the ne KITCHEN CABINET 6 IVA KIT weater newspaper Now New par union the th true arlend embraces our in eresto M lita lit own we W fl MI an othor mind bent on oil th the end it In surins it rot rel leat liitt it hoderl upon your present bless blear inos ur ahl which h kiy every man IMI has danyl not on your misfortunes of 0 which all nien men have some oin COOKERY AN ART we ve tire lire told that cookery la is one of the title where can one mix fill col ors ora giving grent er cr pleasure than in an appetizing appe dish dushl the d e v e I 1 op ment of cookery tine has gonn hand in hand blind with elvill cation rhe moro more intelligent it people tile the more bitten tion they pay to the tood food which they give their fa milles being on nn art all n old its HA history cookery lu in tta its evolution Is us as interesting a study ns as evolution la Is to the scientist probably inora people are spending part or all of their time cooking ilan thili it tiny other household occupation care exercised in food selection and preparation Is the ohp most important factor on which rests the health imp hap pinos sand and prosperity of mankind cookery has its laws lawa of proportion or right values its ita laws of harmony and contrast its appeal to senses do nit nil other arts cookery appeals to the tight and taste enate as appeals to tile the var an educated sense of tusto Is III na as gratifying find na as necessary fot for good digestion and physical well being n the indulgence of tiny of tile the senses the study of cookery should bo be a part of every young comons womans education she should know when site sho hns prepared a well balanced acal as an well as to know how flow to cook one site bhe be able to feed the sick care cara for the too food for the aged na as well tin na tor for tin an office annu fanner or baby intelligently telli gently to serve a meal that is s to the eye satisfying to the appetite and nourishing to the body food that la Is digestible and properly balanced at it a cost within the means set apart for food I 1 la Is an accomplishment which tiny any young woman may ile be proud of nin ing such accomplishments come colne not by intuition but by practice with training rew few cooks are anre born cooks cooka most of thern them havo attained attal ned their proficiency fici ency as other artists theirs by hard work and practice A trained cook should command the same bame respect as an any other trained worker for or she keeps people well by providing them with tho the right kind of food while the professional doctor takes taken us only for repairs we IVO ask much of our house mother she bhe must be a nurse cook housekeeper seamstress and more often than not ther the la undress of the family while meanwhile site she la Is trying to make ends meet wit with hber her allowance marketing with a basket whenever possible Is the best of ono one often sees seen food that that can be bought at a reasonable price and at a saving everyday good things As tile the wanner weather comes our appetites need the fresh spring greens and lighter foods string dean bean salad marinate two cupfuls 0 1 string beans with 0 french dressing add one teaspoonful teaspoon fut of fandy finel 1 cut chives pa ale ae 11 in tit the center of a sulad salad dish and arrange around ow th base thin slices of radishes ashes overlapping ench each other garrish garnish on oil the top with a radish cut la in um the forni form of a rose salad drain the stalks of canned asparagus cut rings from froin bright red pepper one thard inch wide place three eeor or four stalks in the rings and arrange on lettuce leuv leaves eft serve with french dressing to which a till of catsup has haa been added watercress bild there la Is not a more wholesome green which cornea comes in the early spring than watercress kitten with a sprinkling of salt it Is in a delicious garal burnish th for lamb chops with french dressing it dash of union or it sliced radish it to 1 not only attractive but frozen pudding make a 9 of aap pound of fingar und one pint of yater water utter ten len minutes boiling stir to lu forty blanched almonds chopped and pounded hie fine two ounces each of eltron citron chopp chopped d and one ounce earb each of candled candied orange peel ind jenion peel with the juice of one lemon freeze apple snow pare and core edir good sized apply A benm in two table of with a little lemon peel until oft r abild one ne half cupful of augar or more W 0 o sweeten and the whites ol 01 it two flesh paw neit well tell for throe three dourthe fourth of tin nn hour without topping serve in custard cul cula cuir a tit or lit rh t french toast alaka a 3 beitter of 0 twit afas kgb if cupful sit of milk and a ta of melted butter bild a little bated lemon peel for flavor pip jhc thc rimmed toast into the bistier bittier tam both sides aldea are covered ther try fry in butter on witt both sides aides brown CC herc |