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Show To t:ike a cheerful, hopeful, optimistic, opti-mistic, never dow n-iii-lhe-meulh. hut courae-always-up attitude of maul, is lo set in. and keep in continual operation, opera-tion, subtle, silent f.Tees tnat are vorkint; along the lines we are joiner jo-iner and that open file way for us to arrive. Trine. A SYMPOSIUM OF SALADS. A salad will often use up leftovers In wonderfully attractive ways, but the i n g r e d i enls "KWV ffl should lie put to-kWMWI to-kWMWI get her carefully. laU Dressed lettuce is Vlfl "ne ot smiIlest cXvY YyVn ot salmls 1111(1 Slwv 'AlW is tlie t'"ie wlu'n O()0f& "e should he sup-,Z&q5iVi sup-,Z&q5iVi plying our tables ' with salad greens from our own gardens. P.y sowing lettuce let-tuce seed several times during the summer one may have tender, crisp lettuce until fall. Lettuce, spinach, chard, peppergrass nml beet greens supply mineral salts needed to keep up the bodily health as well as supplying the valuable fat solubles (hat are so essential to the growing child. The first important consideration in salad making is a good foundation. Whatever is used let it be crisp and fresh and neatly arranged ami the next important step is the dressing. The most delightful combinations tuny he ruined by a poor, badly seasoned dressing. Salads containing fish, meat, nuts, eggs or cheese will make a dish sufficiently sustaining for a main dish. The simplest of all dressings is the French dressing and one which is most commonly used. With a good brand of olive oil, using three parts of oil to one of vinegar, a little salt and sugar with a dash of paprika and cayenne, all beaten with a Dover egg heater until thick, and all the ingredients ingredi-ents cold, this dressing is ready to serve. 'Mid the rich store of nature's gifts to man Each has his loves, close wedded to his soul Rv fine association's golden links. Elliot. lor. if preferred, (ornish with a sprig of ni'itt and serve ice cold. Peaches, pear-;, grapes of various kinds as well as berries make splendid possibilities tor cocktails. Mutton With Peas. Take a piece of lamb or mutton fur stewing, simmer In boiling water with one -mall onion and three cloves, a pepper corn and an eighth of a bay leaf, for tlavor; when tender and ready lo serve remove the meat to a hot platter, prepare the gravy by thickening with Hour and butter but-ter worked to a paste and stirred into the liquor from the meat. Cook until smooth, strain and add two to three cnpfiils of fresh green peas, cooked and poured around the meat. The seasoning sea-soning of salt and pepper must tie added add-ed before the meat or gravy is well cooked, in order to he.well seasoned. Salad Chiffonade. Arrange lettuce, pepper grass, tender green muslard and strips of pimento in a salad bowl; cover wilb French dressing anil serve well chilled. Radish Sandwiches. Wash, a dozen crisp, fresh radishes and chop finely; add four nut meats minced and four ( ahlospoonf uls of mayonnaise dressing. dress-ing. Spread on slices of buttered oat bread. Quick Oat Bread. Take two and one-quarter cupfuls of rolled oats; put through the meat grinder; add four teaspoonfuls of baking powder, half a teaspoonful of salt, one cupful of mill;, ne egg well-beaten and two table-spoonfuls table-spoonfuls of corn sirup. Hake in a greased breadpan -10 minutes. Pimento, Egg and Tuna Salad. Mash the yolks of four hard-cooked eggs with three-fourths cupful of (una fish, well flaked, and a teaspoonful of lemon juice and half a teaspoonful of salt. To one-third cupful of mayonnaise mayon-naise dressing add an eighth of a teaspoonful tea-spoonful of mustard, a few grains of cayenne and a tablespoonful of chopped pickles. Add a teaspoonful of dissolved gelatin to the mayonnaise and use to stuff the pinienfoes which have been drained and carefully wiped. Set each in a gem pan until filled and set; then chill before serving. Slice and serve on lettuce. ODD MEATS APPETIZINGLY PREPARED. Perishable meats like sweetbreads, btains, liver and kidnes are so I J " wholesome, deii- C 7r cate !1111 "PPetiz.- 0 iiig when careful-Jjf-'f, 'v cooked and gSfjf served that the f55?t) demand for cuts f meat would of our people used these sundries; then there would be plenty of all kinds fon all. at all times. Sweetbreads are considered a great delicacy, but brains are spurned by the majority, for no reason than that they are not in the habit of cooking cook-ing them. The same is true of liver and kidneys, the latter if carefully cleaned, parboiled and cooked make a most tasty dish. Liver from whatever animal Is tender ten-der and requires little cooking to make it palatable, while kidney should have either a long, slow cooking or a very short stage; there is no middle ground. A heart Is better if cooked slowly a long time, or it may be sliced and cooked in a hot frying pan. If a tender ten-der young heart, this makes most delicious de-licious eating conked as one does steak, either broiled or pan broiled. Tripe being what it is, tlie stomach lining, is very easy of digestion anil needs but little cooking. It is usually served with a highly seasoned sauce of some kind, lomato being the favorite. fa-vorite. A piece of sparerib, though covered with little meat, which, by the way. grows less and less, makes a good seasoning sea-soning for a dish of cabbage, even if there Is no meat to serve; the flavor Is there which makes a tasty dish. Greens, beets, spinach, dandelions may be cooked with spareribs. "HAVE A HEART." The h-earls of young animals tire nil easily cooked .and make a delicious Pip-rj meal. Cut in slices and s:lllt- !' lit t It- butter, Cdrf cooking not too long, then serve piping hot. ."i Boiled Heart With E j -A j Rice and Raisins. .11 ;3 Wash the heart, remove ll the tubes and gristle, cover Willi boiling water wa-ter and cool; ten minutes, then simmer sim-mer very slowly on the back of the stove or in a tireless cooker until tender. ten-der. Add washed rice, stilt and popper, pop-per, using three-fourths of a cupful of rice, a teaspoonful of salt, and ane-fourth ane-fourth of a teaspoonful of pepper; cook until tin? rice is tender. Drain the liquor from the rice, add three-fourths of a cupful of raisins, half a cupful of walnuts cut in bits, one and one-half tahlespoonfuls of lemon juice, salt and pepper to taste and bring lo (be boiling boil-ing point. Place the heart in the center cen-ter of a plat1 or, surround Willi cooked rice, pour nuts and raisins over' 'he heart and garnish with parsjey. Kidney a la Pon. Wash one kidney, remove (lie tough portions and lubes, parboil changing the water two or three times. Drain, roll in seasoned flour and cook in three tahlespoonfuls of drippings. Remove to a hot platter and keep warm. Slice four large onions, on-ions, and cook in this fat, remove them when yellow to (he serving dish. Add two cupfuls of boiling water lo the fat III the pan and add six cooked pot a foes cut In thick slices. Itring to the boiling point, add four lablespoon-fuls lablespoon-fuls of flour mixed with n third of a cupful of cold water. Stir and cook, add a teaspoonful of kitchen bouquet, with salt and popper to taste. When the potatoes are thoroughly heated, remove re-move them lo the philter, reheat the kidney sauce and pour over I he potatoes. pota-toes. Surround with tlie onions and serve at once. Sweetbreads are too expensive In the city for the average family, hut in the country where there is less demand de-mand they are sold at a reasonable price. To cook, simmer in water to cover, to which has been added a half tablespoonful of vinegar. Remove after twenty minutes of simmering; and plunge into cold water to make them firm. After removing all the un-edible un-edible portions tle-y nre ready to be creamed, baked or fried. j i A SUMMER DINNER. ; A ph asing beginning for :: dwuier is c.on.e sort of fruit cocktail, served, t"iM. ft "1 we" clrlied in dainty j lri sic limed gl::ses. gr- r llished Willi ;i Sprig of IWrTJjj mi"' '"' maraschino K-F-y&l cherrv on tl dge of the F'r"1 jf - J glass. There is such I ' 'I . ' j wide range in fruits thm !'.' I' "' ' "j one may have at any ; season something worth J A very pretty and do- lieious fruif cocktail is made of thei heart of a ripe watermelon. Cut halls ( with a good-sized French potato cutter. J marinate with a sugar sirup flavored delicately w ith orange rind. The juice J of the orange may be added to the tirtip. cutting down some of tlie wa-I ( Puree of Peas. Cook a pint of tender ten-der green peas and put through n sieve; adil a tablespoonful of duller mixed with two of flour. nli .-md pep-per pep-per to taste. Cook unlil the Hour is well cooked, adil a cup of milk, bent and "dip witli a dovcr egL- deafer, limn serve at once. If I lu re are mure to serve, the ntnonnl of milk may lie increased without injuring the llnvor. Ox Tad Soup Cut one ox tail in piece-, wa-h ami sprinkle wild, hair a cupful of rolled oat-, i ,Vo and a half t able-poop I ii Is of fa t until drown. Cover lalili'spoiifuls of fat. until In-own. Cover wild four cupfuls of v.aier and two cupfuls of calim d toiualo, a bit of day leaf, half a green pepper minced, and one onion cut in thin slices, p.oil 15 minutes and cook over night in a flre-Ics- cooker. Remove id" meat from the bones and rub the soup and vegetables vege-tables through a sieve. Cool; together in water to cover half a green pepper, half a cupful of diced carrot, a fourth of a cupful each of turnip anil onion; when soft add to the soup with meat, season wilb celery sauce, Worcestershire Worcester-shire sauce and a teaspoon ful of deef extract. Reheat and serve. |