Show union whatever of thought you think or receive you send end from born you again an substance to act acl on jtb other e ra P mulford DO YOU LIKE PINEAPPLE pineapple like other finite fire never better ilion when served and eaten fresh but II 11 u I 1 we w tire lire glad to have bava a few cans during the season when they hey are not on the market to help out tit in the variety of our menus As A a buind or in combination with other fiodi plo pineapple cupplo adds much to a dish A abbage salad becomes a dish in the highest class with a slice or two of 0 pineapple pine apple added to it pineapple cake make an augel angel food or any white acce cake baked in a sheet cut and put together in layers midi a filling of whipped cream into has been stirred shred shredded dod pine apple sugar and flavoring to taste 4 the cake way may be baked in layers lilyers or made into small cakes pineapple salad arrange a slice of pineapple on lettuce and on the slices place pieces of red pepper cut la in the forin of poinsetta petals priced hard egg rosy be used tor for the cen ers pineapple dessert arrange on in plates as ag many slices of 0 pineapple in the center of each slice chice a cone of ice cream and sprinkle with chopped nuts whipped cream may be added to the cone then the chopped nuts pineapple marshmallow Marah mallow mix equal amounts of marshmallows cut in tera and pineapple cut in cubes add pineapple juice and let the mixture stand for a while abile in a cool place just before serving add a half cupful of f su sweetened and flavored a hipped cream and a few almonds almond serve in sherbet cups garnished with cherries frozen pudding make ft a custard of 0 a 1 pint int of muk three egg yolks a cup fill cut of sugar and a pinch of salt aalt strain add a teaspoonful of vanilla anti and almond mixed then fold in the whites of the eggs and a cupful of 0 whipped cream add chopped pineapple and candled candied cherries finely minced and freeze as usual pineapple fritters stir grated pineapple into fritter batter using one cupful of flour one halt half teaspoonful of baking powder a pinch of salt two well beaten pegs one half cupful of sugar and one halt half cupful of mils unit beat well use a cupful of pineapple s fry in small spoonfuls spoon fitt in deep fat j pineapple with cheese place it a slice of pineapple in fit the center of head lettuce in III the center of the j slice put a ball 0 it seasoned senio ned cream cheese sprinkle with a little of the tha roceil yolk of egg i 1 observation more than books book ex j per lonce rather than persons persona are ati the prize educators it sometimes takes courage to insist that you are right but a lot more to admit that you aro are wrong EVERYDAY FOOD 71 A tasty pudding Is quickly prepared and so good for the small people lg Is apple b bread r Is a d pudding cut pieces ot of I 1 bread into two inch squares or smaller I 1 ei 8 spread P i e a d with butter and 1 t put into a baking dish with a generous cupful of thinly sliced apple sweet ened and flavored bake until the apple Is done serve liot hot with suar and cream salmon croquettes Croquet tes mix a cupful cupful of canned salmon with tin an equal quantity of cold mashed potato bind with beaten ess egg or cr a very thick cream sauce shape into croquettes croquet tes lip dip in crumbs and egg and fry in a wire basket in deep an fn fat codfish and macaroni take one cupful each of cooked macaroni anti and flaked cooked codfish put into a buttered baking dish sprinkle with salt pepper and crumbs the crumbs well ell buttered sprinkle with grated rheese cheese and add sufficient milk to moisten moi bake until brown in a hot oven cuban codfish chop one onion one and fry a light brown in but butter ter add a cupful of canned tomatoes and a cupful of freshened codfish Cook cooleen Co olten tea minutes stirring constantly serve on in buttered toast J i pea and walnut salad take equnn quantities of green cooked peas and ami walnut meats broken into bt sprinkle with french dressing and let stand halt an ail hour serve with may annalse on lettuce or cr in lemon cup jellied fish soak one package ot of gelatin in cold water to cover then add enough water to make inake a cupful a and nd dissolve over heat beat until lip liquid Is transparent nave ready four cup fuli of flaked cooked fish highly with salt pepper libon juice or tarragon vinegar add the liot hot gel fl atin to tile the fish and stir until it begins ins to thicken pack into nn an borthen mold which lias has been rinsed with cold water and set away to harden creamed codfish with poached eggs take rake leftover left ov over r creamed coil fisli leat and spread on oil const whirlie ll 11 Is well buttered then drop on ench ii poached egg serve hot ax TH LL wao |