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Show Kitcben and Cable j BREAKFAST. Blackberries, Cereal and Cream. Bacon Chips. Poached Eggs. Corn Bread. Coffee. DINNER. Clear Soup. Fried Chicken with Onion Gravy. , Boiled Rice. Green Peas. Tomato Salad. Cherrie Pie. Cheese Coffee. supper. ; Creamed Shrips. Sliced Cucumbers. Jelly. Radishes. Hot Rolls. Strawberry Short Cake. Iced Tea, Vegetable Salad.' Make a salad of green peas, tomatoes toma-toes and lettuce leaves. Peel the tomatoes to-matoes and scoop out the inside. Fill up with green peas and bits cyfte chicken meat. Cover -.with salad dressing, dress-ing, after placing each tomato on a lettuce leaf. Strong Salads. A good salad may be made of young turnips and young beets. Cook both until tender, separately. Chop, but not very fine. Set on ice, and when ready to serve, place a spoonful of the mixed vegetables on a leaf of lettuce, border with green peas, and put a generous spoonful of mayonnaise or some variety vari-ety of thick salad dressing on top of each pile of vegetables. Cherry Salad. Stone a half-pound of fine ripe cherries cher-ries and save all the juice. Slice a cucumber, cu-cumber, and chop fine half a cupful of blanched almonds. Mix all lightly together, to-gether, arrange on crisp tender lettuce leaves, and pour over a dressing made of four tablespoonfuls of cherry juice, two tablespoonfuls of lemon juice, four tablespoonfuls of sugar, and a drop or two of almond extract. Serve very cold. Strawberry Ice Cream. One ' quart of cream, one quart of strawberries, one pint of sugar. Mash the sugar and strawberries together, and let them stand one or two hours. Add the cream, rub through a strainer into the freezer and freeze. Cream Vanilla Sticks. Put two cupfuls of granulated sugar, three-fourths cupful hot water and one-fourth teaspoonful of cream of tartar tar-tar over the fire; stir until sugar is dissolved, remove spoon and boil without with-out stirring, until a little dropped in cold water will make a hard ball, but will not crack; pour at once into a buttered pan, sprinkle three-fourths teaspoonful of vanilla over the top, and as soon as cool enough to handle, pull until very white; then pull into even width half an inch thick, and, with a sharp knife, cut into four-inch lengths. Sift a little powdered sugar over a platter, lay candy on it, but not to touch; sift a little sugar over the top and - let stand in cool dry place for twenty-four hours. The majority of people do not sufficiently suf-ficiently realize the importance of fruit as an article of daily diet. If you want to be really healthy, eat fruit for breakfast, eat fruit for luncheon, avoid pastry, shun muffins and crumpets and buttered toast, eat brown bread, decline potatoes if they are served more than once a day, do not drink tea or coffee, walk four miles every day, take a bath every day, wash the face every night in warm water and sleep eight hours. You will never need nerve medicine if you adhere to these rules. HELPFUL HINTS. Stoves or any Iron utensils can be kept from rusting when not in use by rubbing them over with a cloth moistened moist-ened with kerosene. When preparing baked beans, If put to soak over night they will not require so much cooking. Flavoring should never be added to any dish while hot. Wait until it has cooled, as much of the flavoring will evaporate with the steam. . For warts common washing soda is a simple remedy. Moisten the spot two or three times a day and rub over with the soda. Treated in this way, warts disappear very quickly. If marks and stains are on papered walls, try French chalk on a piece of dry bread gently rubbed in. To keep hardwood floors smooth and clean rub them with waste and warm paraffin oil and polish with dry waste. Muslin curtains may be rendered less inflammable by rinsing them in alum water two ounces of alum to one gallon gal-lon of water. To clean mirrors, dip a cloth in methylated me-thylated spirits and rub on the mirror. Allow it to dry on before, polishing with a soft duster. Galvanized iron pails for drinking water should not be used. The zinc coating is rapidly acted upon by the j water, forming a poisonous oxide of zinc. Fish may be scaled more readily by I dipping for a moment or two into boiling boil-ing water. When boiling a pudding in a cloth, a plate placed beneath it will prevent any chance of its sticking to the kettle. An oyster shell is useful for scraping kattles and pans. Kerosene will make tin kettles bright. Saturate a woolen rag and rub with it. Potato parings dried in the oven are excellent for fire lighting. The half orange is daintily served at breakfast covered with cracked ice. Melted butter will not make a good cake. The colder eggs are the more quickly they will froth. If apples are cored before peeling they are not so likely to break. In making soup with milk it is best to. add the salt after the last boiling, as it is liable to curdle. 1 |