Show The OKe KIT KITCHEN EN CABINET C 1181 a Ni apor r Union VOD Th The true friend embraces our In In In- terest a as ae hi his hi own on W We feel an another another another an- an other mind bent beat on the same me end enjoying It U. U Insuring It U. U reflectIng reflect reflect- Ing IDe It U. Reflect upon your our present pret bless bless- ings ing of which every v er ry man mn hs ha bu many not on your misfortunes misfortune of or which alt all men mea have some oane COOKERY AN ART We lire are told that cookery Is t. one of the fine arts Where can one oue mix coif col colors ors or giving thinK greater great er pleasure than thanIn thanin In an appetizing dish a The d d. d develop v y e I op- op meat ment of ot cookery looker has baa gone Kone hand In hand hond with civil civil- cation The Ibe more Intelligent a pe people the more attention attention atten atten- tion they pay to the food fund which they give live their families Being an art as 81 old as a. history cookery In Its Us evolution evolution tion Is t. as 81 Interesting a study tudy as II evolution evolution evo eve lution Is to the scientist Probably bly more mura people are ar spending part or or orall all of their time unto cooking than thanIn In to any other household occupation Care exer exercised ed In la food tood selection and preparation pre Is I. the th most moat Important I factor on which rests rest I the health happiness hap pines and prosperity ot of mankind I Cookery has ha its It laws law of ot proportion or right values Its laws law of harmony and contrast Its appeal to senses a I as Ido do all other ort arts I Cookery appeals to the sight and d taste as music appeals appeal to the tar ear ar An educated sense lien of ot taste talt Is le as a. gratifying and as necessary for tor good digestion and physical well being as the Indulgence of ot any eny of ot the senses The study of ot cookery should be b. a apart apart part of ot every young womans woman's du a. a tion She should know when she ahe has hat prepared a well balanced meal as 8 well as s to know how to cook one Silt Slie should b be able oble to feed the sick cart cars for the food tood for the aged as well as a. asfor asfor for tor an office man maD farmer or baby In To 10 serve a a meal that Is I. at attractive to the et eye satisfying to the appetite and nourishing to the body food that thatIs Is digestible and properly balanced at ata ata ata a cost cosI within the means muns set et apart for food Is an accomplishment which any young woman may be proud of ot attain ing Such accomplishments come not by Intuition but but b by practice with training Pew Few cooks are ant born cooks I most of them h have ve attained their proficiency pro as other artists attain theirs the by by hard work and practice A trained cook should command the tile same Bame respect as 88 any other other- trained worker for tor she keeps people well by providing them with the right kind of food tood while hll the professional doctor takes ns vs only for tor repairs We ask much of ot our bouse house mother She must be a nurse nurse- cook Ook housekeeper house house- keeper seamstress and more often otten than not DOt the laundress of the family while meanwhile she Bile Is trying to matte make ends meet with her allowance Marketing with a basket whenever possible Is II the best bet of ot ways One often otten sees food tood that that can be b. bought at a reasonable price and at a saving Everyday Good Things Thing I 4 s the warmer weather comes cornea our oar appetites need the fresh spring greens greensand And lighter foods 1 no String Bean Salad Marinate two cupfuls of s string t trio r In g r b beans e a n I with French dressing Add Addone Addone one une teaspoonful ot finely cut chives rile PRe In the the center of ot a salad dish dishi i send land arrange around th the tbt base bue thin slices of ot radishes radishes rad Isbel overlapping each other Garnish on tb the top with with a radish cut in the form of 01 ofa ofa a roe rose ros Asparagus Salad Drain Drain the stalks of ot canned asparagus Cut rings from bright red pepper third one Inch wide while Place Ilace three or four tour stalks In 10 the rings anc and arrange on 00 lettuce leaves leavel Serve with French dressing to which a tablespoonful of catsup has been added Watercress Sal There id There Is not u more wholesome green which comes In the early spring than watercress Kitten Katen with a sprinkling of salt It Is Isa Isa isa a delicious delirious garnish for lamb chops With French dressing a dash of onion or a sliced radish It Is not only attractive at but satisfying Frozen Pudding Make Make a strap of one pound of ot sugar and one p pint nt of ot water after atter ten minutes boiling bolting stir In forty blanched almonds almond chopped hopped and pounded line two ounces each earb Ot of citron chopped raisins and currants one ounce each earh of ot candled candied orange peel pel and lemon peel with the juice of one lemon Freeze Apple Appl Snow Care Pare and core Ore six lis sized rood apples steam In two tablespoonfuls table table- spoonfuls of ot water with a little lemon lewon peel until soft add one halt cupful of ot sugar or more to sweeten I and the whites of 01 two fresh Pit eggs Beat Deat well for tor three fourths of ot an hour without stopping verve serve In custard cups or sherbet glasses French Toast Make Toast Make a batter ol of two eggs a cupful of 01 milk and a Q ta ts- of ot melted butter hutter add s I little gaited lemon peel for tor flavor Dip Ip the trimmed toast Into th the batter baller turn until unlit both sides aides lire are covered then thel fry try In butter on both sides aIdes until brown LuL M Y MIL fUG |