Show t I 1 11 I 1 1 I 1 CT the he ia kitchen kt I 1 0 rj I 1 C cabinet ab in at I 1 I 1 1 I 1 t mc i 1 0 30 er union unta I 1 A drop of meter waiter to Is so no slight alight thetas os it falls faila it lafa andea ldes fro roin sight bind and yit enough ot of bliem will be ba A torrent or s ft sea I 1 I 1 Z V f I 1 I 1 EVERYDAY FOOD 0 rt 11 it t tram a center cut of fresh salmon r cover with cold I plenty of salt bait bring to a I 1 bolli boll removing all scum nud gild until tile tho 1 fisl Is V lender ender br drain alti V I 1 well and servo with chii 4 1 Z following sauce s take I 1 ell B 1 x tablespoonfuls tablespoon fals of hulter butter the of two tw eggs gs put into it 11 double boller boiler stirring briskly until tile the butter la is solved mix iwo tablespoonfuls of lour flour with tho the egg add alio ulca of 0 a lemon and one cupful of milk a ilelle 0 routed gritted nut bieg ati anil popper poper and stilt stir constantly until it thickens to a smooth custard 11 pike a la tartar cut cul ft a fresh pike into slices tint lIny the alie klitos into 4 n mariando marinn td nado do oi of calve olavo oil onion salt pepper pendal finely cut mushrooms arid parsley C cover over tho the fish with bread i crumbs and broll broil brushing ithe I 1 tho the elsh Is a golden j brown place on a hot platter and servo sem 0 O w with ith parsley a and n d a t afar stil same lle I 1 spinach with egg bolt boil spinach in it very little water beaz up two eggs 1 4 I for each pound of cooked chopped I 1 spinach with broad bread crumbs i I 1 piat eliat have been well buttered pour I 1 over olive oil oe or butter and i ou hughly 9 lily serve hot 11 I 1 consomme royal bent beat two eggs add salt and ope one half cupful of milk I 1 0 pour into a square shallow pun part dibi I 1 cook over hot water twitter until alk custard Is ig armo cool cut into equates squares and serve ser ean in hot consomme coc co somme 1 l glazed peach fritters iee cleel storie stone and cut into halves firm peaches pe arlies toss about well i covered with sugar being careful not to b biank ik teiei 6 eini ein I 1 canned may be aed 1 i 1 two cupfuls of faour ono one half cupful of abid mix this butter batter with alie will 1011 tea tes or of two eggs well baten all k ling snit and n R babl of molt melt 1 i 1 ed cd butter bring Hr lii some hot hol abIg oil to tile the proper li hoot eat dip each veil pouch ell I 1 into ba iry fry la in tile the hot fut fat i ahen aly brown di duilia aln on oil a paper I 1 ind off delft oyer sugar placed in a i hot aven oven for a few mInI vItes to 0 glaze sermon a dully dolli coveted cov erod plato 1 i while hot A vegetable salad cut into rounda f P hie size bize of ta a quarter cof a dollar iollar I 1 j tcp ay now new potatoes t oes acl new beets alli carrots C alf nil previously cockett add r n t s sodir 6 u r A apple cut 1 nto into haene form fonn ia afew fow cut into 4 huftil pl ces vow over this addressing I 1 of ahr oll olf to 0 one I 1 to of vI vinegar nogar add pepper salt mus and chopped 11 parsley alfe tile tho salad on a plate dad surround with water cress I 1 1 lk FEEDING THE CHILDREN 0 there othero ale anro few parents who are not troubled and many who anre not vastly i u a 0 I 1 over tho problem of proper proper food for their I 1 dren it Is often t hard to induce 0 children h I 1 I 1 d r e n to eai cat 11 foods that they i should en ir ti w wit 11 ft n ft A a 7 D 1 L N our to i day tolls us those malting nakin ff a aa study of child feeding that buli in ginaj f 1 th he a diet liv Is absolutely essel it fal and 1 11 i much of tho the digestive trouble is laue C to toa a lack of celli cellulose Alose in the alet while ws wa need bulk in aur our food we c may inay with tt it gf irsel the he rn lnor antt rn tatter tatt tt cr FJ I 1 which are to abood blood y stream 1 I 0 11 SpI rinch chard turu V nip tops beet tops dandelion I 1 cress cowslip erns are all a 11 I 1 0 n bulky foods thay 11 arry iron and other r elements so do needed to keep the r blood in good condition the idea of eating spinach and such ci greens abound be early taught tha the hp cu lid to attractive ap alt 3 and so BO served that mey will ai ft ent eat them without protest ta Is the ii moth othi gra problem 1 a I U r A Z there are countless waya wil a of vary 4 ss ing ng the methods serving this thin qs 8 any other green serve sene it t with chopped ar bijj jy hard cooked eggs and chese cheese ch op 1 I with chicken or other meats ro lleEn T ra 0 a I 1 dough and baked 11 serve with a brown tomato I 1 11 uce 4 I 1 t tak tale el largo abbage wives kaves AP J 0 until they are well wilted then ilip wrap fl r some cooked greens chopped meat and f rr f plenty with a few bread f crumbs in tile the cobbage cabbage leaves tte tie rap Q i i or skewer with tooth picks find and place v in a baking dish beita with beef v broth both or butter and the liquid in them the I 1 pan and wok mok jintil nul the cabbage tsi is R jan 0 cu tender Ite niler the strings uns unA serve 1 I piping r hot t n U 0 tj C d 0 0 A spoonful or two of spinach can cam be fi casid la in ina many dashe a aad ad 0 anus get 1 w greens hear acea i a 0 r a 11 kuig ahoua it 0 0 3 X arti 0 molded aspli spinach with a salmon 1 pm prepare p arp and ad cook vie the place U is in a kaider mold irold heat beat in nul iu ian A Q t W serVe Mth ari iwazo Bal I 1 ll 11 ehlt th 1 I 1 t tp fil W mold lt I 1 18 mo t 0 ad a d q baij bij lie that wak al 0 0 1 ba I 1 ja ax aw a 0 L 0 t slim dif es abod it 11 we brosl re alii ij 1 a 1 I 1 I 1 0 4 I 1 0 1110 4 I 1 11 ia I 1 i I 1 I 1 k 01 I 1 1 U I 1 L 41 I 1 I 1 I 1 a a a ift 11 0 A 6 f 41 ab I 1 f it 1 9 J c M 9 1 1 0 a qa olt I 1 0 i I 1 I 1 Z AL a N U in 4 P Z v 6 V jj n r a |