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Show , 1112, by Wutirn Newippr Union.) do to it Kven an electrlo button won't acccunyltih anything unlea It la puihed. Wuen men and women have their Ideals and work In common the world will be helped along with something some-thing like electrlo apeed. VARIETY FOtTyOUR TABLE The greatest help In avoiding monotony mono-tony In menus ls tho weekly planning ,-, ahead of tho BmIEZ "en'B- An occa-"" occa-"" iJP" 8,onnl mca' InaJr PtP" bo 'eft D'nnl ond - u-g- rt fll,C(1 ,n w,tn J" Tl i. such leftovers as JnL3l P jf nro found avail- MriUrW Tho kind ot food wo servo depends upon the kind of peoplo wo nro to serve. A child needs plain, wholcsomo food, ns do hungry men. When ono has a heavy main dish, n light dnssert should follow, fol-low, nnd when serving a light main dish, n hearty dessert. During tho hented term tho meat dishes should bo cut down. Nitrogenous Nitrog-enous foods linvo n process of putrefaction putre-faction which Is peculiar to thnt food. By tills decomposition by-products- nro formed, which nro moro or less poisonous. poi-sonous. Vegetable? foods may ferment nnd cnuso Irritation, but with nnlnml foods, as well as tho protein vegetnblo foods like pens nnd benns, these poisons poi-sons often cnuso autointoxication. The vast majority who suffer In this wny are ovcrenterB. Going without n mcnl onco or twico n week, or fasting n day, would Improve tho health of two-thirds of tho overfat nnd self-iuduigcnt. Tho individual who cannot sny "no" to his nppetlto, "for his stomach's sake," will not stand very firm on higher demunds. In dishes requiring milk, the overfed should uso Bklm milk. This will mako a very acccptnblo soup; rice and tnpl-oca tnpl-oca may bo cooked In skim milk ; chicken chick-en and ham, which Is such n favorite dish bnked In milk. Tho skim milk mny bo used, at much less expense. Veal en Casserole. Cut tho veal in scrvlng-slzcd pieces, roll In seasoned flour and brown. In a little fnt. Havo tho casscrolo hot, add tho meat with a chopped green pepper and ono small onion, also chopped. Add a llttlo hot water, cover and cook slowly for three hours. Add seasonings when tho dish ls half-cooked. An old fowl, squirrel or rabbit may bo made Into n most tasty dish by this long slow-cooking. Forenoon and afternoon and night, forenoon and afternoon and night and what The empty aong repeats itself no more; yea. that Is life. Make thla forenoon aubllme, this afternoon aft-ernoon a psalm, this night a prayer And time la conquered and thy crown la won." SOMETHING" TO EAT Tuna fish has been called the tun key of the sea. The following dish Is California Chicken HWSHf Pie. Tako n large can KvH of tuna, two carrots yTxB dlcod, two medium-I medium-I IrPSM 8lre1 T011008 diced, ill hjffl ono tncMuu)-8lzed onion s cH chopped, ono cupful Ui'lW green peas, ono table-jEkHI table-jEkHI spoonful of butter, two tnblespoonfuls of flour, one cupful of milk, ono tcuspoonful of suit, ono-fourth of n tcuspoonful of pepper, and paprika. Dull tho car-rots car-rots und potatoes, onions and pens together until tender In n small amount of water, salted. Muko a white sauce, melting tho butter, ndd-Ing ndd-Ing tho Hour, und, when smooth, tho milk nnd seasoning. When well-cooked well-cooked remove from tho hent. Lino n baking dish with pluln pnstry, fill with tho vegetubles In Inycrs, cover with n layer of fluli; repent until all nro used. Cover with n crust In which vent holes aro placed nnd bake until tho crust Is brown, Dato Crumbles. llent two eggs, odd ono cupful of Biignr, two tcospoonfuls of bnklng powder nnd ono tnblespoon-ful tnblespoon-ful of Hour, one cupful each ot chopped walnuts and dates. Mix all together und spread on two greased pto tins. Hake In a slow oven three-quarters three-quarters of an hour. Crumblo and servo In tall glasses mixed with whipped cream lightly sweetened nnd linvo red. Fruit Cream. llent ono egg, one-halt one-halt glass of Jelly and two tablespoon-fuls tablespoon-fuls of sugar until It Is stiff enough to stand. Serve In sherbet cups topped with a spoonful of sweetened nnd fin- vored cream, whipped until stiff. I Horseradish Sauce. Mix one-fourth : of a cupful of grated horseradish with one-fourth of n tenspoonful of salt, i moisten with vinegar and stir Into the i mlxturo one beaten egg. Add one cup-. cup-. ful of thin white sauce, heat, beating well with u Dover benter. Servo with venl or any delicate flavored ment. i Whipped crenm mny be used In plnce . of thu whlto snuco If it Is at hand ' i making a richer, more dnlnly sauce. ' 1 TltUxU TVWtvdC |