Show THE KITCHEN CABINET OZ 0 1927 awn newspaper union when we look into the long avenue of the future end see e the goo food d Is for each ch 0 of Us u to do w w r realize e lize after ais what a beautiful thins thing it is 1 to work and to live alv and b be happy stevenson DAINTY FOODS oranges in any form are always welcome in our food boil the following recipe makes a tasty dessert orange souffle to the whites of three eggs add a small pinch of salt and leat heat until stilt stiff then add gradually abree tablespoon fu tula 8 ot of powdered sugar beat the yolks ot of the eggs until light add six tables of powdered sugar and stir in fit enough orange j juice e to thin to the consistency cousis tency of coffee cream into tills this fold carefully one halt half of the hie beaten whites Nh Ites turn into info a baking dish and cook in a diah bit of water until it puns puffs spread over tit HIP top the pulp ot of three oranges coer with the remainder of the whiter and an set into the oven to bron lightly the reason for adding the oranges after the first cooking cook ing is that they become bitter it if cooked for a longer long ger oliue roquefort efort salad Dr dressing easing cream two ounces of roquefort efort heese using a wooden spoon gradually beat in III tour our to six tablespoonfuls of ollie olive oil if two tio to three tablespoonfuls of vinegar I 1 and a scant halt teaspoonful of salt und and paprika this la Is especially good on licad lettuce wild fowl Is roost most appetizing with ripe olive sauce idelt four tablespoonfuls ls of butter in a saucepan add one sliced onion and cook until slight ly brown bronin remove the lie onion nod and stir 1 lo 10 a smooth paste with the butter and the fie tablespoonfuls table spoonfuls of hour flour a teaspoonful of salt one fourth teaspoonful of apper rP Pr and cook with two cupfuls of brown stock adding gradually until well cooked cut the meat from it a dozen ripe alpe olives cover with water and cook seven minutes then add to i the sauce savory P potatoes ot agoes arrange nine nit mi ciuni shad potatoes fit in a shallow baking dish add one fourth cupful of water six of olive oil two tivo onions finely minced one tablespoonful of powdered sage one tea spoonful of talt and pepper to season hake bake one hour or until the potatoes a are re sort soft I 1 slices ot of lemon with paprika or finely monceil inadi very bielly garnis garnishment briten for lash are you economical here are a few questions which it Is wise to ask ash ones self relf quite frequently quent ly are you careful of the lie large expenditures but careless of the little things lings ti we haie hae been often called the most wasteful nation in the world anzono it if he be has plenty may be wasteful but true trite thrift Is found as often among aifong those of wealth as those who have little it if the one who Is wealthy has earned it himself that nery ery tact fact shows that lie lias has been thrifty and saving do the members of the family take more food upon the plate than they can eat it use used to lie be considered I 1 good form to leao leane food on nit the plate I 1 that has passed into disuse non it Is a compliment to ones hostess to leave a clean plate look into the cup after a meat meal and see who leaves sugar and wasted such waste Is both useless ueless and wrong stirring the ugar sugar to dissolve sot it tes takes but a minute nt e and it if less is needed less should be served are the vegetables prepared in a wasteful manner Is food carelessly prepared burned und and gnp unpalatable palatable ala table so that itis uneaten and then thrown out are you sped speeding lD more than lian a third of your income for food for your family are you buying foods out of stenson season thus spoiling the appetite for them I 1 j when they are in the seasonable mari ket if so this Is waste of labor i fuel transportation as well is as money are you buying perishable foods in I 1 such quantities that they must spoil before they are used are you using the fish of your own community rather than thoe which must be shipped in at greater expense I 1 do you throw away the vegetable waters or combine them in sauces or I 1 gravies to sone with the he foods do you use the cheaper clie aper cuts of meat hah which are arc more nourishing or the choicer cuts cost twice as n anich 1 uch do you pl plan an your meals several days i ahead so that leftovers may be utilized do you realize that the mother mollier in the home hoine la 19 the most important member that her strength should be con sered and tier lier comfort looked after lias has she time and strength aaning conveniences Nen lences so that her family nifty may haw have the maximum comfort with the lie minimum labor so that she blie may b hye jve rest and leisure to kept keep tier her health happiness ond and good looks let us uj look at the little leaks the irritating little things which wear away neres and cause friction find and discord these tire are the things which litch cause many bankrupt homes hiat |