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Show KnCHEA fSj (iA lltl. Weatero Newipaper Union.) Bhe dresses ay taa clean and neat. Bait a decent and genteel, And then there's aomettaln In her gait Make onj dress look weel. Robert Burns. DRINKS FOR INVALIDS In Illness the thought of food Is often distasteful, but the desire for fluids Is Intensified. More insistent than the call for food la the demand for drink. The sense of hunger may depart, but thirst Is seldom diminished. dimin-ished. While water Is the most used and natural beverage an Infinite variety va-riety of other drinks may be prepared for tne well and III. In illness the drink not only quenches the thirst but It reduces re-duces the temperature of the fever patient Drinks mny serve as a form of nourishment, when solid food cannot can-not be taken. Other drinks relieve nnuseu, stimulate the heart, excite the gastric Juices, control the bowels Rfid prove soothing to a congested stt'te of the alimentary ennat. All drinks given to the III should be under the advice of the attending physician, for even the harmless grape Juice may be fatal In cases recovering from typhoid. Like everything else prepared fr the Invalid's table, all beverag?s should be made and served with a'l possible daintiness. A thick, smeary glass of lukewarm lemonade, or other drink which should be either hot or cold, would nauseate a person who Is not ill. A pretty tumbler or sherbet cup, standing on a pretty plate, protected by a simple paper dolly will appeal to the eye, even before the drink has touched the palate. Beverage should never be left uncovered un-covered In a sick-room, or In fact any food. Very hot drinks stimulate the digestive di-gestive fluids, while very cold ones retard, but lower the temperature In fever. Various fruits and fruit Juices may be used with lemon and orange or alone. Pineapple, currant, berries of different kinds strained from their Juices, as well as the wholesome and well liked grnpe Juice, are all good alone or in combination with other fruits. Most fruit Juices are more palatable when chilled, stanl'tig In lee. Orange juice, sfralned and chilled, Is one of tha most agreeable and mildly laxative drinks we have. It is well liked by young and old. It Is strained and gfven to very tiny infants in-fants between fVcdings. Being rich In vitamines It is Invaluable for growing children. Where there It acidity of the blood, orange juice is recommended as a daily drink. Ways With Liver. Since calves' Mver has been recommended recom-mended as gooff for the anaemic, the 1 price has soared, so that It has become be-come an expensive expen-sive food. The liver of other young animals Is considered to be most valuable and as It Is- less expensive, those who are In need of more red corpuscles, should eat It freely. Liver should not bo overcooked. Have It sliced thin and cook quickly lu butter, browning lightly on both sides. The beft method Is to have the liver cut one-half to three-fourths of an Inch In thickness, pour over It boiling water and let stand for three minutes, drain, dip Into flour and cook In butter. Bacon Is usually served with It; fry tt crisp and brown ami garnish witb the curled bacon and parsley. Liver Wit'i Onions. Cook the onions In baron fat. then add the liver, scalded ls ttbove, but not dipped In flour; cook until lightly brown on both sides and serve witb the onions around the liter. Baked Liver. Cut the liver so that the slices wlil be one and one-half Inches thick. Cut gashes lengthwise, three-fourths of an Inch deep. Lay strips of fat salt pork Into thesv gashca Have ready a well-greased baking dish. I lace In the baking dish peeled and thinly sliced onions to the depth of an Ircb and one-half. Lay the larded liver upon the onions, dust thickly with four, add pepper and salt Cover wllh one pint of stewed tomato nnd bike In a brisk oven. When the tomavo Juice bec'ns to boil, cover and redfee the heat. Cuke further one-half hour. For a. cnndw'ch filling there is nothing more talty than: Pate de Foie Gras Take one-half pound of liver ncaldeil with boiling water and light-y fried, put through a meat chopper lth Fix slices of fat, nncooked bacon' one cupful of lean oncooked hamt one medium-sized union nnd cne euiful of bread ;niinhs: ndd three welM-cnten egss. one-half tensnoonfnl of nlt, one-fourth tea-"poonf.il tea-"poonf.il of perr 'r, mix well and puck Into well greaser' baking powder cans. Pake In a slow oven one hour. Remove Re-move from the molds, cut Into thin slices and serve cold with a frnrriis'i of parsley or as eandwlch filling. t |