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Show their unfailing variety, most successful success-ful cooks. We might not enjoy the fat and juicy snails which the French so enjoy en-joy and we are not yet accustomed to sparrow pie, though most savory they tell us, yet we may learn much from the French in the matter of sauces and seasoning to add variety to our diet There are hundreds of ways, for example, ex-ample, to serve common potatoes, but how many cooks in the American home know even twenty ways to serve them? by Western Newspaper Union. Cookery Hints THE American cook has a wider range of foods at his command than any other in the world, yet the bugbear of cookery is monotony. Foods served in the same way day after day, or on the same day of the week, week in and week out, "become flat, stale and unprofitable." Every one likes a change; change of scene, change of occupation and change of food are necessary nec-essary to keep up life's interest. Much of our cooking is like sheep leading sheep an unthinking process. We prepare the foods that our mothers moth-ers did; and die of stomach trouble. When eggs were 10 cents a dozen and butter 15 and 20 cents a pound, the free use of them was not criticized In cookery. But in this day of higher prices much economy can be practiced without the giving up of such foous as eggs, butter and meat. Small amounts of different meats will season sea-son a large dish of vegetables, makins a most satisfying meal at little cost. The flavor of the meat enters into the food and makes It tasty ; then, with good seasoning and tasty serving, the dish is a success. We may learn much from the French chefs who depend upon delighting de-lighting the eye as well as the palate pal-ate and use hundreds of ways of serving serv-ing the same food. They are econom ical as well as resourceful and with |