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Show moisten well with mayonnaise. Serve cold on lettuce leaves. Prune Tarts. pound prunes 1 cups sugar cup water cup Kr;'ted coconut M cup candied orange or grapefruit peel. cup butter 2 egg yolks Stew prunes and cut in pieces. Cook sugar and water together five minutes, add prunes and coconut, cook ten minutes, min-utes, stirring occasionally. Add other Ingredients, pour Into tart pans lined with pastry. Bake in hot oven, 450 degrees de-grees Fahrenheit twenty-five minutes. Serve hot with whipped cream. . 1933. Bell Syndicate. WNU Service. 1 1 1 NTS ON CK OF STAPLE FOOD Give Proper Attention to Storing Perishables. l!y UDITII M. UAJUtKlt WIimI l a staple f 1? The dollnl- linn given by the dictionary Is "mi-i "mi-i ti n 1 1 u I ti ct u ret t or raw nmlerliil." In a more general sense the term covers food which Is or should bo kept on band to use us a foundation for our dally meal plan. Staples In this sense must have the properly of keeping well so that we need take no particular precaution about keeping them. We also must have on baud oilier foods In smaller (iiiint it ies which may need more or less al lent ion as far ns care Is concerned. con-cerned. In the small apartments In which many of us dwell there may be the latest lat-est met hod of refrigeration, but It Is likely to be in a small unit which for bids oui buying perishable food In a large (inutility, which could be kept some time with the aid of the consistently con-sistently low temperature that II Is possible to maintain with automatic control. There Is also little storage space attached to the average modern kitchen and it Is not possible ror us to buy our potatoes, apples or onions, for Instance, by the basket, and certainly cer-tainly not by the barrel, as was the custom In my childhood in a small town. Today many of our perishable foods are pur In baskets or crates lustead of barrels for shipment liven when you have room for storage, you may find that In your well heated apartment, apart-ment, foods do not keep long enough to pay to buy tlieni In large quantities. quanti-ties. Homes are now being built with cold closets to take care of such food, but apartments generally lack them. It is a wise idea to check, each time you do your marketing, your supplies of perishable staples as well as the others. Those which certainly belong in the perishable list are butter, eggs, potatoes (both while and sweet at this time of year), lemons, oranges, apples, dried fruits, onions, cabbage and lettuce. let-tuce. Others which may deserve mention men-tion here are grapefruit, grapes, pars ley, celery, green peppers nnd garlic. Don't hold up your hands In horror at the idea of keeping garlic In the home. There Is practically no odor from garlic unless the skin on one ot the little "cloves" which make up the whole is broken. I always keep garlic In a paper bag and twist the end of It. The best way to keep lettuce, celery or green peppers is in an enameled dish or glass In the refrigerator. Such dishes have covers which do not fit quite tight Special refrigerator dishes come in all sizes, especially for this purpose. pur-pose. Tomatoes and any other vegetables vegeta-bles which have been washed may be kept In the same compartment. Another An-other dish of this sort may be used for oranges and lemons, which dry out eventually but seldom are they kept long enough to have a need to store them. Oranges have been selling recently at some stores at bargain prices and It may pay you to Invest In several dozen at a time If you have facilities for keeping them cool. Bananas must, of course, not be put into the refrigerator refrig-erator except for chilling after they have reached their proper eating stage when the skins are flecked with brown. Meals are more likely to be varied delightfully if the pantry Is kept well stocked. Housekeeping Is no worry but rather a pleasure if there Is that comfortable feeling that there are inn terlals on hand to meet dally need and any emergency which may suddenly arise. The good housekeeper buys carefully. Potato Puff. V4 cup hot milk 2 tablespoons butter teaspoon salt Vb teaspoon pepper 3 cups mashed potatoes 2 egg whites Add the hot milk, butter and sea sonlngs to the mashed potatoes (leftover (left-over potatoes may be used) and beat until smooth. Fold In the beaten egg whites and put Into a greased baking dish. Bake at '400 degrees Fahrenheit for forty-five minutes. Lemon Sauce. 1 cup sugar 2 tablespoons cornstarch 2 cups boiling water 4 tablespoons butter 3 tablespoons lemon juice Vi teaspoon salt Mix sugar and cornstarch together. Add the water gradually, stirring constantly. con-stantly. Boil for live minutes. Then remove from the fire and add bulter, lemon Juice and salt. Cabbage Salad. small cabbage V4 cup salted peanuts Shred cabbage finely, add nuts, |