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Show PI kitchen 13 A little toil, anil a little rest. ( And a llttl more earned than spent. Is nure to frrlug to an honest breast A blessing of glad content. And so, though skies may frown or smile. Be diligent day by day: Rewards will greet you after awhile. If you Just keep working away. ART OF SALAD MAKING. Salad making Is an art and through the combination of vegetables, fruits .msjsjsms an( other foods "- ""2 situ, the ordinary Wstefct: "jtS ( K AII(J ;,,, thing may be combined to make a galAd, yet we would avoid the foods that do not harmonize as we avoid Inviting to our tables those we know are not congenial to our friends. Carrots, potatoes, turnips and such vegetables are usually cooked before using in a salad, yet a most appetizing appetiz-ing dish is one with fresh grated carrots car-rots mixed In an ordinary vegetable salad and served with French dressing. dress-ing. If our stomachs are able to dispose dis-pose of the cellulose in vegetables which Is uncooked, we need not worry wor-ry about uncooked Starch, for that is taken care of without trouble, our dietltlnns tell us. Where a salad Is to provide the maltl dish, food value should be the first consideration. The arrangement of a salad is a most important feature as well as garniture, Who has not refused a good and wholesome salad because of Its unattractive appearance? The perfection per-fection of combination and flavor amount to little if the salad has been carelessly prepared. When such firm vegetables as potatoes po-tatoes are used in a salad the dish is much better seasoned when marinated foi an hour or two with some simple salfld- dressing which will penetrate the food. Qreen plants such as lettuce, cress And parsley whose charm lies in its crispness should be kept well chilled nnd served at once after the dressing dress-ing lias been added. The smalt red radish is one of the most charming of garnishes to use, thinly sliced or In the form of a tulip by cutting through the skin to, form the petals. The pity of It Is. that so far as we are concerned, most of the beauty of this world goes to waste. We have no time to look at it and enjoy It. "We measure success by accumulation. accumula-tion. The measure Is false. The true measure is appreciation. He who loves most ha3 most." Vandyke. SALAD DRESSINGS AND GAR NISHES. For those who will not learn to like Six hours a day the woman spends on food ! Six mortal hours a day. With tire and water toiling, heat and cold-Struggling cold-Struggling with laws she does not understand un-derstand Of chemistry and physics, and the weight Of poverty and ignorance besides. Tolling for those she loves, the addet strain Of tense emotion on her humble skll HELPFUL SUGGESTIONS. When buying meats, see that they have a good color and are well mot- tied with fat. A fresh he P" flfl bright eyed, flesh flrn r??vs58j and odor sweet. iEy. When buying such J1 I fruits ns oranges and ! Q 1 grapefruit, the weight is 57J 11 good test, the heavier Nuts hold a high place as food and may take the place of meat in many dishes. Nut stuffing for baked onions Is especially appetizing. A line shield from the hot sun when reading, working in the garden or resting rest-ing is n large umbrella tied to the handle of a pitchfork. The fork is stuck into the ground anywhere you wish and you are left in the shade. When you have agreeable neighbors why not do as two enterprising housekeepers house-keepers do, who have a small family and like fresh cake? Each bakes a cake in turn, dividing with the other. In this way they always have fresh cake and the work is divided. Pour corn mush while hot into greased baking powder cans and when the mush is cool It will slice in nice, uniform slices. When food scorches, remove at once from the dish and set the pan into cold water, the steam rising from the food will dissipate much of the scorched flavor. When a dish is badly burned, to clean It fill with cold water and a little soda, let simmer until the food can be easily removed. When baking tomatoes, or peppers, put them in muffin pans and they will not lose their shape. A small egg beater and a rotary cream whip that will fit Into a cup Is a great convenience for beating one egg or a small amount of cream. Aluminum dishes which have been roughly scratched will need to be rebuffed, re-buffed, for the dish will always trouble by burning easily. There is no economy in using old, worn-out, clumsy tools. A leaky pail which leaves Its trail wherever It is carried is the worst kind of economy. A soap shaker which uses up all the thin and small bits of soap is a useful use-ful kitchen convenience. If we are commonplace and indifferent, indiffer-ent, we will find other people so Mind finds its level, Just as water does. A really original and sympathetic person will find others Interesting and agreeable. agree-able. To complain of those we meet is really to admit ourselves dull. the delicious oil dressings there are others which will 2gS&-2r1 prove satisfactory. S'JgjHP Cream Dressing vm$Mtiiri Put two tnole" Jjfw? spoonfuls of but- fffiw&inffi ter 'n' n sauce" v&yX. 1XI llan' uni1 when PjSSSBSKSSi melted add three tablespoonfuls of flour, when smooth add a cup of sweet cream, let boil, stirring all the while. After cooking five minutes, remove from the fire, add a half cup of sour cream, the juice of half a lemon, salt and sugar to taste. Serve this on fruit of various kinds; apples and bananas are good with this dressing. When serving it with vegetables or with fish or meat add a bit of mustard, mus-tard, onion juice and any seasoning Mayonnaise Dressing Mix together half a teaspoonful of salt, and a tea-spoonful tea-spoonful of sugar, a dash of cayenne and add to a beaten egg yolk, beating all well. Then add a few drops of olive oil, keeping the bowl standing In Ice ; add a tnblespoonful of each of lemon juice and vinegar, alternating alternat-ing with the oil until half a cup of oil has been used, then add the oil faster until a cupful has been beaten in. Just before using the mayonnaise a generous nmount of whipped cream may be added and more seasoning. Tartare Sauce This is mayonnaise dressing with the addition of chopped chop-ped pickles, olives, parsley, capers and onion. Use a fourth of a cup to one cup of the dressing. Never mix mayonnaise may-onnaise with meat or fish until ready to serve. All salads that need marinating mar-inating before serving should be marinated mar-inated with French dressing and the thicker mayonnaise used just as it is served. Mayonnaise may be colored with pounded spinach or lobster coral. Garnishes. Edible garnishes are the only ones which should be used except perhaps at weddings. The custom cus-tom of tying up food with ribbons Is most undesirable. Millinery is not in place as a rule on the dining table. Brains ncd ingenuity are the best recipes for litractlve garnishes. A mixture of greens or of other colors cannot be artistic. The red of beets and the red of tomato does not harmonize. There is ns much opportunity op-portunity to exercise ones artistic sense in the arrangement and garnishing garnish-ing of food as in dress. The garnishment garnish-ment of a disli should not detract Ifrom the main substance. MARKETING FOR THE HOME. One of the first and hardest things perhaps for the average woman to Cw7v;.ft2-5jta do is to regulate ' ' KSrsSLtfiw K her purchases to BHpfi&???71 tin of her K2n)'$AjlJ purse, for "our Bftffl ffiM I f : & vai many TnV f an muster many ) real self denial to pass by the attractive attrac-tive delicacies for the table, and confine con-fine oneself to the urgent needs of the family ; even shopping and marketing mar-keting develop self control. The marketing problem is frequently frequent-ly left to haphazard buying or the last minute order aud often means in many liomes either feast or famine. Experience is indeed a dear teacher and she is the thrifty Irousewife who learns early how to use the household money wisely. When we lenrn that marketing is a household science which needs study nnd observation and that extravagant and wasteful buying, however full the purse, is never to be indulged, we are in a fair way to improve in our household management. We have passed the time when it Is considered parsimonious and miserly to be called economical and to take pride in being be-ing unpractical. Most housewives have a certain amount to spend for food. If it is small, all the more need that she know how to buy, that her family gets to the limit every cent Invested for the most satisfying food. In the average home with milk from ten to fifteen cents a quart, the housewife, even where there are children, will cut down on the milk supply, when it is by far the most Important food for growing children. Mill; at fifteen cents a quart is cheaper food than meat and eggs at the market price, while ru:?i; at ten cents a quart, the price in most small towns, is very cheap food. For a well-fed family, we are told, "before a pound of meat is bought, buy n quart of mill; daily for each child." This may be used as a drink, as puddings with eggs or in various sauces with vegetables ns well ns on cereals for breakfast or supper. 1IullU 7W1 |
