| Show THE KITCHEN ITCHEN K CABINET A R INET INE T finish every day and bo be done with it you have done what you could bome blunders have crept in forget them as soon as you y u can tomorrow Is a now new day you hall begin it well and 11 benely and with lith a too high a spirit to lo ja t cambered cumbered cumb bred ered with boar our old non aeby einerson on WHAT FOODS GO TOGETHER we nye should mold avoid in our menu menti ning to airye today a crenin soup fat meat ineat sweet potatoes oer a vegetable eg etolle with drawn buffer sauce anit anfelt n salad with mayonnaise mayonna lse dressing and let ice cream circum with chocolate sauce nil 1111 dishes very verv high lit in fuel lel value we lye must not feast east one tl di ty and starve tile the next dishes hard to digest should be withhold withheld entirely front fi aiu children but dishes well I 1 eked hut but difficult of digestion nia may lie be served at a meal ineal which also provides provide 4 tar for the children without tin nn entirely different inena concentrated foods should he be served with something which will mill serve gene to dilute them liance the custom of solving serving dry crackers fickeis nic keis with clice cheese or combined with a sauce on toast mixed with lice t mac macaroni aront hominy bread brocad and milk lit in various butter another concentrated food la Is used on oil bread and potatoes small portions of food of various vailous kinds can be here large ones would cause tr alre moyt antl unlit tiling for the v toll sonvile ifo to rep bee toe tich lay day Is that hut her family has haa well balanced menis men Is or if n light ineat one time make it lip in the next so that the dall daily average Is well veil kept the housewife who mho plans her meals a i week or a month attend abend hill ha tile he op port unity to give tier her family faintly the lie best of balanced meals ine A good rule to remember lit in serving food Is never to give the same dish or flavor twice in the same meal if it la Is of pronounced flavor even it if served in entirely different form for no one enjoys a tomato bolato salad following a tomato soup boup and catsup end and tomato conserve on UK table catli food should be cooked to dp dc elop its own particular flavor und anti not hot be served so smothered in season lug ing however hower good that destroys its it peculiar charm condiments aid digestion add flavor and enhance the pleasure of many dishes however they the should be used sparingly and never given to children Is in courses coursed helps to effect ff and la Is often easier easl ethan than getting tn alie I 1 meal nil all on at once omee 9 tha last course should be like the last word one that leaves n sweet and pleasant lasant taste in the mouth and a desire to have more the woman who studies food combinations bi and proper serving ot of them thein will enjoy a trip to some ten room or hotel to see some new garnishment or new dish which it will anvill be tier pleasure to repent repeat for tier her family talk happiness happl nesa the world lg is sad enough without your woes boes no path la is wholly rough dock for places that are and ir clear and speak to these to rest the weary ear of e earth arth so hurt by one continuous strain ot or human discontent and grief erter and pain A SYMPOSIUM OF SALADS A salad Is one of the indispensable dishes in these days a dinner Is not MW complete without mine form of salad uto ute to the ineal served cheese jelly salad aig bi mix halt a ci cirul ful of gra grated 1 ed cheese yuli it cuti tur fu of erea ean iii season to taste t suit salt lind popper pepper and ao alp one tablespoonful of gelatin dissolved plu lu a cupful of water mold in large or lu lit molds and when the jelly jell ln ih gins to harden hardell cover with choose serve berve with french dressing to which grated cheese hns been nailed benares salad add two tart apples to two cupfuls of grated coconut and otic om half cupful of celery celeo two tablespoonfuls of onion one tablespoonful ath aach gf harslev par rel red pepper serve with fench F ench dressing goldsmith salad to one halt cup tul ful of minced apple add ont one fourth 0 of a cupful of minced celery one fourth of a cupful of minced olives lile kory nuts and green poppers peppers ml mix alth 11 mayoun alse dressing and serve berve lit in pel per ler r ups MIN head had lettuce with W ith blaustone black BlaW stone dress In ing gWash banh und drain the lettuce until free front from moisture then serve with four tablespoonfuls of mayonnaise dressing four tablespoonfuls 4 whipped cream two tablespoonful tablespoon fuN of af dellill sauce two tablespoonfuls each of tomato 0 yusup and vinegar A spoon ful fill or 0 tit i creadel cro aroe roquefort efort cheese jed tor lor variety may ho lie U spanish pepper salad dissolve half a box of gelatin tin in halt a cupful of cold water a add a half cupful of vinegar add halt half a cupful of sugar lie file juice of a lenion lemon lind a teaspoonful of salt gait with one cupful of 0 boiling wa art mix nil c with six canned pimen toes two cupfuls up of celery one cupful of pec pecans tin cut one fine then mold in tin molds and sone serve on lettuce with dressing amr |
