| Show substitute SU FOR MEAT a MEALS THAT MAY BF BE economically PREPARED i 1 l much depends on tho the proper furnad Furn leh ing of the th table balanced S i table ration not hard to j put together J i now that tho the price of meat Is so BO high many are looking about for means meano to do without it trying to discover something to toko tako its place of course vegetarianism at once pr pra bents itself as a solution of the aba difficulty but most people recoil in horror from vegetarianism they conc concely elye it us as boiled cabbage corn potatoes coarse bread beets etc these are tho the articles of diet they bee in imaki nation upon the table as soon as meat Is i withheld but it need not beso be BO it to la possible to de devise vise tempting and tasty dishes for a luncheon or a folly formal dinner from which meat la in alto gether excluded coarse vegetables such as those mentioned need never I 1 be served indeed many vegetarians vege tariana hardly ever touch them let lat us un think then what we shall eat and how bow to Ina make kethe the table look appetizing in the first place tho the table may be made to look charming it if it in IB taste fully 1014 with fine linen silver and dainty china the dishes which are brought on to the table should contain food dressed and arranged artistic artistically allf it la is possible to io arrana i dishes so that no one knows exactly what he la Is eating but thinks it delicious jn in stoma cycad of giving one vegetable give alv several at once mixed together thor hughly and covered with dressing ov 0 sauce to make it appear still more appetizing in arranging these combinations bi nations vegetables or fruits which blend together well must be intro duce also due allowance must be mado for the various combination ill and proportions of the ahe foods that Is acids prot pro telda elds carbohydrates etc must be balanced as an nearly as aa abeal ble salads of kinds are and fruits ard also very good during the hot weather A delicious fruit salad may be made by mixing together in a large bowl chopped or anges pears plums grapes peaches apricots etc dates figs and nuts and pouring this into another bowl lined ith lettuce leaves honey should be ba poured over this and whipped bream cream placed on top this with a couple of peanut batter will make si a delicious and sustaining meal tho the following Is a delightful salad scoop out cut the insides of several tonia toma toes cut up three or four anchovies into small email fragments cut up also the centers center of the tomatoes mix together with a little finely chopped cabbage green pepper and a flavor of onion replace in the empty tomatoes and serve on lettuce loaves leaves cream cheese will be found a able addition to many salads also may be used freely both tor for purposes of decoration and to increase the tha food value of the salad since nuts contain the samp muscle forming elements its as meat dy by trying a number of ex experiments in the dombi combinations nations of 0 foods in this way a number of tasty and nutritious dishes easily may be 07 I 1 roman cream i did you ever make this cream creamy take taka 11 2 pints of milk ono eighth of a box of of gelatin yolks of three eggs four tablespoons table of sugar vanilla flavoring dissolve the gelatine in the milk then set in hot water beat mhd eggs agge and sugar together add to the other otha r mixture and cook until it thickens careful not to boll it t too long when taken from the stove stir lo in tho the beaten whites of tha th eggs serve with cream i to cleanse fine laos lace i hero here to Is a recipe tor for cleansing laces which an old lace makor who bat baa woven many a gossamer web tor for tho the great connoisseur and lover of lacea incept time modjeska gave gava to her pupil rind patron spread the lace out on paper cover with magnesia place another paper over it and put away between the leaves of a boell tor for two or three days then all it needs to Is a skilful little shake to scat ter the powder and its delicate dell cata threads are as aa frosh fresh and cloan clean aa a aw ahn aal first A st woven oxford salad smal eaves of lettuce three to eacil each gu busl st on each a slice of orange cut not atoo too thin on each slice of or OP ange PI place ce a strip of canned rod red sweed pepper aver over all pour a dressing made mada of the J ulce from ends of oranges orang es a little of tho the liquor and plen plenty of at salt Very pretty and so BO good egg lemonade a t two 0 eggs eaks until light add vel ta of sugar bugar thi the julo bulc pt halt I 1 clemon emoria and ild three thre quarters cum CUB it cold atar aters beat vell and arla |
