Show THE KITCHEN CABINET ia W it watern union i there tero are ar many who encounter adver adversity mItY that are happy while come in of riches are miserable everything depends on th the fortitude with which the former bear their misfortune and on the manner to la which the latter employ their wealth katitus Ta titus VALUE OF CANDY IN N DIET 1 1 who knows better thane than che 06 physical director odthe youth asto the treah freak dicta ton fori the athletic girl alrh 0 H of philadelphia advocates following the natural ap petito jor tor a variety of foods lie be says you cant build strong and healthily health ly bodies bo dieson on a diet that allm eliminates injates or appreciably reduces the essential energizing foods the physical condition of a A great many women who rare are struggling to attain a boyish og ure at any price Js Is jio proof df of that their lack ida of stamina inake them hein susceptible to sickness and fatigues and its a handicap to them in they do they deprive themselves of sugar or some bome of the other carbohydrates in an jeffort effort to ta cut donnon down on their oon consumption of calorick calori cs and what to a the result 4 when they do without sugar aal they rob the themselves mcelvea of cit one of bf th the cst valuable of all the bourcier of human energy and ond the ibe joke af it Is that sugar and sweets are no blora falt fattening ping than any one of a score of other foods if women would for get et their dieting dieling fads not only te be and stronger but a whole lt lot more a attractive attract lve to at so go J aj Is that youths sweet tooth Is accepted and school boards are author autha zing the serving of candy tit at school pointing out ahat regulation As Is wiser and more eff efficient lelent then than prohibition ain abany ny of our wisest health out au thorl borl ties now urge suitable provision for sweets especially for growing calill dren it asfar Is far better for them thet nto to buy on thil the school grounds it at the lunch hour or play hour lhnn to carry the sweets with them to he enten eaten at the wasi igros time of the day p Can candy candeas dyas ns dessert hasteen has been used by wise mothers forbears for years but cand candy Y in asserts ess erts Is an entirely new wrinkle pere are afew suggestions when preparing bustards custards cus tards junkets or blanc mange drop a caramel cararie I 1 or a few pieces of peanut alte lin athe bottom ofa t he cup before tt Is filled when turned fOat the melted dadiba kes a an n I 1 scalloped applet W with t bajt tic spread thinly su ceu app apples es over the bottom of a baking dish sprinkle with salt and cover with ft a layer of peanut brittle add blittle a little lemon aulce and bake in a slow oven foran for an hour 4 seasonable desserts Des serta figs leaie are one of thi the fruits which are so highly recommended as aa food A few agi stuffed or otherwise with 0 ix A handful of bf nuts duts will furnish d a roost most satisfactory d e X serf here are other ways of serving them fig pudding our one third of a cupful of milk over two and one halt half cupfuls of sofi dread crumbs add three well 11 beaten eggs one cupful of brown bron sugar one teaspoonful teaspoon fur of salt and one teaspoonful of grated orange arang 6 peel in mil fill all thoroughly an and d turn into info a buttered mold and steam three and oue one half hours serve alth any desired sauce bauce fig custo custard rd scald abne ne quart al q milk allx two tablespoonfuls tablespoon fula of cornstarch with one cupful of sugar and bonefo one fourth urtie j teaspoon fu of salt po pour ur on the scalded milk slowly and cook in a double boiler twenty minutes add the yolks of three eggs slightly keightly beaten and cook just long q enough to set the egg cut a pound of figs into amala s 11 pieces put ln in a saucepan add one 1 fourth cupful of orange nice juice two tablespoonfuls tuble spoonfuls of lemon juice and ad a HO it tie w water ate r w which filch Is added aud and cooked with the ggs before the he fruit juices ute ate ad adduct ahen the gai are Bof tadd add to the and cool serve sprinkled VO with fh shredded cov er alth a meringue merlh gue of the ago or with creabil cream rice S SnowBalls no w balls butter glass cub cu lard cups up line them with vi cpu 11 ked ld L d rice to the hie fil c kne s s of halt anif an inch albie in tie the centers centera one turge lurge staffed tag g using nuts for tile stuffing cove cover r alth rice and with buttered butter td paper steam f for or holt in a steamer 11 serve with sweetened cre creane a fruit sauce sue suph h as aa orange juice or pineapple with a dish fig fritters aut ut forge arge pulled into halves roll lif dried macaroon crumbs mowen moisten orange juice aulce place together in pairs roll iroll in floal r then ihen dip into a fritter hotter batter and fra fr a golden brown in deep fat sprinkle with augir alpar and se serve tit once stuffed egg bream ream cheese adding a I 1 little cream to soften arid and jtb stuff if pulled figs with this mixture serve with crackers n ard rd coffee us as the finlin of a mehl meat there Is nothing in fish fash food til tn equal oqual J a well cooked shad if one c T uld be grown with fewer bories bonca we might lighten enjoy them thein better and on oa the ibe bord PC perlia chaps pg that Is 19 the wt wp i themi we w so enre carefully fully aff 1 t M 11 ll v ele |