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Show i Tile Kitchen Cabinet Ut-X IVii. cMvru NtfWhUiuirr lln'.un ) There la no duly io much un.Urralo un the duly of bi'ltm huppy. Ity boliiK hnupy w now ftnonymouH txint'Nm upon Ihe worltl, which remain unknown veil to ourtu'lvtH, or when they ara tl iNclont'il Btirprlse nobody o much un the. henel'iu-tor. It. Lv Mevcimon GOOD DISHES A popular pie In I'nllfornla Is: Ste.-ik Pla With Almondt. Take one und one-half -5""" pounds of round V li-rVK "leak cut Into f i' cubes, cover with I pitf'VS - I I oll' iunrt of holl-V holl-V L&MJ ' lug water und I Tj miiniles, then nihl a bay leaf, or a small piece of one, as liked, one slice of onion, a teaspoonful of salt and u dash of paprika. pap-rika. Simmer until the meal Is ton 1 der. Cemove (he meal to n hakliu dish, thicken the stock wlih Hour and butter blended, add one half cupful of ; chopped almonds, one green epper j chopped, one dozen chopped ripe j olives and one-half cupful of loinn-j loinn-j toes. I'm this over the meal, ndd a i top crusi nnd bake until (he crust Is brown. I Escalloped Liver. Wash and chop one calf or small beef liver, add one-j one-j half cupful of bread crumbs, oue-I oue-I half teaspoonful of sail, four slices nf bacon chopped, and to this add two tablesp'oonfuls of chopped onion. B little prated nutmeg nnd a few grains of red pepper wit ti a cupful of wilier Mix well nnd place In a baking dish. Cover with well-buttered crumbs nnd brown In a moderate oven. Rike forty-five minutes. Pie of Beef's Heart With Prunes Prepare nnd cook the heart In fat, browning it nil over, 'lace in a kettle, ket-tle, cover with boilinj wnter and cook slowly until tender, seasoning during the cooking. Have ready a cupful of prunes soaked and pitted. Cut the cooked heart crosswise, put Into a deep dish, add a pint of good gravy nnd plenty of seasonings. The gravy Is made with the prune Juice. Cover with the prunes and a crust over all. F.ake until brown. Cream of Tomato With Cheese. Make a white sauce by melting two tablespoonfuls of butter nnd adding two of flour, when well blended add salt and pepper to season nnd a pint ' of milk. Cook until smooth nnd just before serving add one quart of cooked tomatoes put through a strainer strain-er and in which one-fourth of a tea- spoonful or less of sode has been I stirred; pour In very slowly and add j 'One cupful of rich American cheese, Serve with a spoonful of whipped ' cream on top of each dish. Rice and Liver Casserole. Line a j casserole with boiled, buttered rice. ! Fill the center with chopped boiled 1 liver mid gravy. Sprinkle with bread i crumbs, dot with butter and bake long enough to hrown on top. Food We Should Eat. ' As soon as people learn to value I certain foods (he price begins to go j up In proportion. Calf's ! !''!L"'I llvtr is known to be the . H:" ":; best of foods for those I Jii' ''! anemic, hut the supply j il" and the cost make tt I $''r&.' expensive food. Beef j Wsi?'1 TT liver, however, being larger, n ore of It and not so delicately flavored or tender, Is much slight I ed. It beef liver Is fresh, parboiled I until firm, then chopped, it may be j made into very palatable dishes. I There are so many fresh fruits nnd ' vegetables as well as greens and nuis to make a varied diet; these eaten freely will keep the blood alkaline and thus avoid all the ills which follow from loo much ment und starchy I foods. j Now thai the spring garden Is be-I be-I Ing planned, remember to have a good bed of turnips that may be thinned 1 and eaten cooked wiih the young rur-j rur-j nip? for greens. Our dielitians tell i us thai these greens are equal if not j better than the well-liked spinach. A free use of lettuce (that grown ' out of doors) (hat has much of the ! green coloring in It is richer in vi-n-! mines than the blanched and tender ! head lettuce. I The Ideal corn for mush, corn meal ; mullins and Johnny cake Is made I from the water ground meal, leaving ! in all the germ. When put onto the inarkei the germ spoils and the meal is ruined, so vfe are deprived of the I very best of lie grain as well as the I liesl flavor. In many homes a small i mill to grind a Mule corn at a time I as much as may he needed is nsed It is quite worth while when we know thai ninety per cenl of all ills are due lo diet, either the wrong food, or improper combinations, or not '..properly prepared food. I The food which needs good ni-jstl j cation is the kind lo eal to keep the I teeth in good condition. Afler the j teelh become frnil and poor such I ' foods no! well divided cause irritation i and nil sorts of intestinal trouble. I ) The nnliirnl sugars found in fruits ! are wholesome and nutritions. If 'hil- j dren are fed with the proper foods l they will not crave sweets, because 1 they are satisfied with the sweets In I their foods. We find all too often the craving for a food is no reason for our indulgence In it. |