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Show BIkitchen fH fea CABINET egj The best natural disinfectant is sunshine; sun-shine; the best germ disinfectant is formaldehyde; the best physical dlsin-' dlsin-' fectant Is soap; the best moral disinfectant disin-fectant Is publicity. FOR THE FIRST MEAL. There is probably no meal of the day where dainty service and pretty attractive dishes 1 '"' lnsI llis1' PrW I Vh shoulti be frult Pftii , itnfl 83 tne 8ea" fgjfrll d. - J J pears we need not fear monotony. monot-ony. Whenever possible a most graceful grace-ful and pleasing garnish for the fruit of the breakfast table is the foliage of the fruit itself or any which resembles resem-bles it. After the fruit is the morning morn-ing cereal. If one has never tried the whole wheat as it comes from the thresher or granary there is still a treat In store. In many homes a small mill Is used to grind these grains of various kinds. They will cook much quicker If ground, but wheat well washed and soaked over night then cooked slowly on the back of the stove until it is soft, lias yet to find its equal as wholesome food, especially especial-ly for the little people. Serve It with top milk and cook enough to last several sev-eral days. It will keep and not a grain should be wasted. Such food is especially good for the youngsters' supper, too. Bananas when well ripened are good to serve with the breakfast food if tliey are liked that way. Eggs as omelets or in a hundred ways, are a most satisfying breakfast dish. A well-made and nicely-seasoned hash is another good dish for breakfast. break-fast. For the grownups the boiled dinner din-ner hash is a great favorite, but one must have a good digestion for such food. Toast dry, buttered, French fried, or as milk toast is another good morning morn-ing dish. Toast should be well browned and crisp to be palatable, when served. Bacon, ham and chops are good breakfast meats, but it is hetter to err in not having meat than in servWig it too often. Breakfast Muffin. Beat one egg. add a half cupful of milk, flour (with two teaspoonfuls of baking powder) to make a soft drop batter, then add two tablespoonfuls of melted butter and pour into well-greased muffin pans to bake in a moderate oven. Baked Omelet. Beat the yolks of six eggs until creamy, add a teaspoon-ful teaspoon-ful of salt, a tablespoonful of cornstarch corn-starch cooked with a tablespoonful of butter, then add a cup of milk, cook, and when well blended, stir into the beaten yolks, fold in the stiffly beaten whites and pour into a well greased pan and bake in a moderate oven. When one wishes to economize on eggs a small amount of rice may be cooked in a little butter until yellow, then add water and cook until tender ; add two, three or four eggs, a little milk and butter and scramble ; serve hot. i To try Is better than the thing you try for. To hope is higher than the height attained, To love is greater than the love you sigh for. To seek Is nobler than the object gained; To wrestle with the angel this avails Although the. motive for the wrestling fails. HINTS THAT ARE PERTINENT. As seasoning is one of the fine arts of cookery it Is wise to have on hand a variety to use in vary-'Ml vary-'Ml ins the flavor of the or- j!B!SiMjVr dinars dishes. Keep a jpjjggjji3 package of bay leaves to .M&jmfa wason meats and auce gjPv"f( often a mere speck will JUij' flavor a dish. Bay leaves Sgjipj 1 should be used with miserly care. Both are most delightful flavors if not overdone. A bottle of kitchen bouquet, catsups of various kinds, chili powder, curry powder, tabasco and Worcestershire sauce, paprika, celery salt with the dozens of flavor herbs, may all be a part of one's equipment at small expense, ex-pense, for nearly all will last for years in a small family. Scald a dish in which fish has been cooked with a little vinegar fend water, wa-ter, then wash with soap soda. Shine the olrl rubbers by nslng n wash of ammonia. A fresh blood stain may lie removed from a garment if rubbed with dry starch and let it dry; then brush .and the stain will come out with the starch. A fine way to clean gloves Is to moisten flour with gasoline and wash the gloves on the hand!, nibbing as If will) soap and water. Always keep a few wooden skewers to use wrapped in a cleaning cloth to reach comers of window sash and other oth-er places too small for the linger to reach, when cleaning. Coat collars of velvel and velvet hats may he cleaned by using corn-rm'iil corn-rm'iil and gasoline, rubbing Hie soaked pual well into the pile of the velvet then brushing briskly to raise the nap. Velvet rugs are beautifully cleaned this way at home. It has been repeatedly proven that two-thirds of our food is all we need. We take the other third at our peril. A delicious salad to serve with duck is sliced oranges and watercress. Serve with a simple French dressing. No talent will enable us to do any work without drudgery, but no childishness child-ishness must tempt us to give It up because it is hard. No work can be well done by any one who is unwilling to sacrifice ease to its accomplishment. WHAT SHALL WE EAT? r,,- the who are fond of the fresh, crisp cabbage there Is no more acceptable accept-able way to serve it than thls : Shred a hard, firm head of cabbage very fine, sprinkle with salt and a dash of cayenne, cay-enne, add enough vine-j vine-j gar to make a snappy fia.- vor and sugar and cream to taste. If the cabbage is wilted let it stand in water until crisp. Rochester Soup. This is a rich dinner din-ner soup, and at the present price of chickens and almonds cannot be called economical. Blanch two-thirds of a cupful of. almonds ; chop and pound in a mortar; add gradually while pounding, pound-ing, four tablespoonfuls of water, half a teaspoonful of salt ; then add three cupfuls of chicken stock, one sliced onion and three stalks of celery. Simmer Sim-mer one hour. Rub through a sieve and bind with two tablespoonfuls of butter and flour cooked together and mixed with the Soup, cooking until well done. Sour Cream Salad Dressing. Let a cupful of cream stand until sour, then whip until thick ; add one tablespoonful tablespoon-ful of sugar and one of lemon juice. Beat well into the cream and add a dash of cayenne, if liked. Cream Pie. Cook in a double boiler boil-er one cupful of top milk, two tablespoonfuls table-spoonfuls of flour mixed with a cupful of sugar, then added to the milk, two beaten egg yolks, a pinch of salt; cook until thick. Set aside to cool, then add flavoring and fill a baked shell. Cover with a meringue made from the whites beaten stiff and mixed with two tablespoonfuls of sugar. Set in the oven to brown. Minced Chicken With Peppers. Cover a green pepper with boiling water wa-ter and parboil for ten minutes. Cut the pepper in strips with scissors, removing re-moving the seeds. Melt two tablespoonfuls table-spoonfuls of butter, add one and one-half one-half tablespoonfuls of flour ; cook until well blended with two-thirds of a cupful cup-ful of chicken stock, Add one cupful of diced chicken and the peppers and serve on buttered toast. The highest duty of the state is so to legislate and minister as to make good homes, for it is only a larger home, and for the same uses, that the state exists. Ellen Richards. SUMMER FOODS. Now is the time to enjoy the luscious field mushroom. With plenty of rain there should be Pm the fields used for 1itiiM fertilizer lias been yrW placed the year . ,.. 6 r win MuT be found around the roots of decaying trees and stumps. Learn a few of the common varieties and add a most delicious vegetable, with no cost but the effort of gathering, gather-ing, to your table. Deviled Mushrooms. Mix a teaspoonful teaspoon-ful of mustard, a dash of cayenne, a teaspoonful of Worcestershire sauce, and half" a teaspoonful of paprika, cover broiled mushrooms wilh this mixture mix-ture and serve hot on toast. Put a layer of finely chopped pecans or walnuts over the top of a custard pie. The nuts will form a crust over the toil which will, when baked, be especially es-pecially delicious. Grape Surprise. Take four tablespoonfuls table-spoonfuls of granulated gelatin, softer soft-er with two tablespoonfuls of cold water, wa-ter, then add the juice arid rind of a lemon, iwo and one-half cupfuls of grape juice and one-half Cupful of SUgar. Stir until well dissolved mid the gelatin has begun to thicken, then add a half-pound of skinned and seeded seed-ed grapes. four Into a wet mold arid ser away on ice to harden. Date, Nut and Pineapple Salad. Chop a cupful of dates and three good sized apples, add a cupful of chopped ceh ry and :i cupful of broken mil mints, half a pound of seeded skinned gtapes. Mix nil together anil heap mi a slice of pineapple placed on a lettuce leaf. Serve with mayonnaise dressing, j Mnrshmallows cut in bits may lie add-el add-el in place of the nnttneatS, making a more dainty salad. Peach d'Armour. Kill tall glasses with peach ire rrentn and sufficient raspberry juice to run down through the create to color It. fin lop place a spoonful of plain vanilla Ire cream, fit rnisb with a fresh raspberry or two, or a marischino cherry. "Kuwait. IfVU-fVYtsA |