Show JOT THESE DOWN either put them down in the chambers of memory where they may be easily recalled or on paper where they may be referred to in time of need use fruits for dessert at least once or twice a week preferably on busy days when time Is limited always follow a heavy dinner of pork with a fruit or very light dessert with clear soups pass bread sticks or pulled bread with cream soup and puree use croutons which are squares of bread elther either fried brown or buttered and browned in the oven roast mutton or lamb h accompanied by mint sauce peas are served as a vegetable with either boiled mutton is served with caper sauce and boiled rice spring lamb is best with new peas and potatoes lamb stew is good served with hominy balls or rice croquettes croquet tes broiled rolled 3 lamb Is served with peas in some form and elther either creamed or baked potatoes roast venison quail duck are good with either currant or spiced jelly boiled tongue with raisin sauce or accompanied with spinach spina cli and toma mato sauce bauco baked sweet potatoes are good with pork and apples are arc always an accompaniment pani pant ment sweet potatoes are bood with any meat but especially with turkey apple sauce is served with roast goose cranberry with turkey and currant jelly with game gaine boiled ham with spinach or with cider sauce beef stew may be served with dump lings and vegetables or with boiled onions broiled beefsteak with mushroom mashed baked or escalloped escal loped potatoes cauliflower or asparagus is a good accompaniment to beefs beefsteak teak fried chicken with waffles or fritters or with rice roast chicken with rico rice or roasted in milk after browning and add a cup ful of cori cor i to the milk |