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Show i p'yyT!"' 'iTr'm'mrP'yzimT" T'.T7!'.T'-'XC more moist aub is as tender as the white. Before molding an aspic or jelly, oil the mold ; it not only removes easier but it gives It that beautiful glaze so desired. An aspic Is not such a difficult dish to prepare with canned soup of beef or chicken; add gelatin and set away to mold. A bit of onion juice will improve im-prove most such dishes. Jellied vegetable vege-table soups make fine salads treated in this way. (. 1932, Western Newspaper Union.) Foods Uncommonly Served A NORMAL child has a wonderful gift of imagination. If properly trained this same gift wilf make a most helpful quality in a housekeeper -and cook. The happy cook who enjoys her work will always be on the alert to find new ways of serving foods to make them more attractive to those she serves. "Everything is fish that comes to" her net." This is the kind of information that all cooks are seeking seek-ing more ways of serving the same old things. For example, a can of peas will not call forth much enthusiasm, but just drain the can into a shallow baking dish, season with salt, pepper, a . bit of sugar and several pieces of butter, but-ter, then add half a dozen slices of bacon cooked and cut fine, one cupful of cream or canned milk, cover with if buttered crumbs and brown In a hot oven and see how quickly that food will disappear. It will be different and so Interesting. Remember to escallop oysters never nev-er have more than two layers, keep plenty of moisture and season with pepper, butter, lemon juice and salt, with cracker crumbs between and on top. If the gravy Is not brown enough add a teaspoonful of browned sugar, or keep a bottle of the caramel for such occasions. This adds to the color col-or but does not sweeten. Wrapping a fowl in cheesecloth when boiling not only makes the meat more tender, but the dark meat is |