Show ahe KITCHEN CABINET 0 1131 western r ile II 11 Is 1 happiest who hath bath power to gather eathor wisdom front from every flower and wake his heart in every hour to pleasant gritti tude william wordsworth VARIETY IN THE MENU for or a luncheon menu after preparing in g the salad of crisp lettuce trench french dressing with a few sections of or pineapple it with a handful of good nuts peanuts almonds pecans or hickory nuts any nut N will ill be good bood and supply the protein which Is needed for tile the well ell balanced menu with a slice of whole wheat brend bread and ablass a glass of milk this makes i a good meal creamed finnan haddie there should be one and one halt half cupfuls of the fish flak eor break into small bits after soaking in water remove all bone and skin make a white sauce as usual add the fish and simmer tor for ten minutes naive halve crosswise large fresh green peppers and remove the seeds and veins scald with boiling water and drain well fill with the creamed fish cover with buttered crumbs and place the peppers in gem pans to hold their shape bake ten minutes or until well heated and the crumbs well browned salmon tuna or cooked fresh fish well seasoned may be used in place of tile the haddle addie li garnish mith alced hard cooked egg and chop tile whites and use as a border around the edge of the pepper for a more fancy and nutritious dish french potato soup this has appeared before but is such a favorite that one hopes to find a few new ones to become its advocates slice a large potato or two an onion or two one may vary the proportions depending on the number to be served slice tb the onions and put them to cook in two tablespoonfuls of butter when a golden brown add them to the potatoes which are covered with boiling water cook until soft season add hot milk and serve use the fruit left in the bag when draining for jelly to make jam it if carefully looked over and the fruit is 13 fresh it will make most acceptable jams by adding an orange a few nuts one will have a nice tasty conserve itell hia |