Show D 3 iuro g rr n 1 n z it nails S not mere merely four sq squire tj ft ml 11 with picot pictures huns anil 1 I elliet lid 1 home Is 13 where affection calli homes a shrine the heart has buillen bull lei ski skim rn milk many people b haie aie an idea that skimmed milk is only lit fit tor for the chickens or pigs when even een after the average milk la Is skimmed it still con 1 lins nearly acarl ten per cent of solids or nutritive ingredients taken by b itself skim shim milk lh Is rather thin and one has to drink a large quantity to get the necessary nourish ment A pound ot of round steak con tallas 0 IS pound of protein and has a fuel value ot of 80 calories I five ive pounds of milk or two and a halt half quarts will furnish nearly the same amount of protein and has hag the came amount of fuel value alue is as a jound aund of round steak A lunch of bread and skim shim milk is very nutritious the cooking of milk mikos makes the pro felds so somewhat more difficult 0 of f dl for most persons but there are exceptions there are ome who aillo cannot take fresh milk with comfort I 1 but with whom boiled milk agrees very well when milk Is taken into the mch ach it Is curdled at once hi the ac tion of the pepsin and the gastric juice when milk is drunk as a acier age in large quantities the casein gathers in large lumps lump which cause indigestion in some milk ranks among the mot moat ble of the animal foods in respect to nil all its ingredients many delicious puddings III like ce suet and bread and custards bustards cus tards of all kinds may be made of skim milk breid bread Is made more nourishing by b the addition of milk instead of using all water mater indian pudding take vo two quarts of milk kam milk will be as good as the whole milk accald one quart and stir in i a cup ot cornmeal corn meil a I 1 cup of suet stir i rill the meal Is well scalded then idd add i cup of raisins one ind and a fourth tourch cupfuls ot of brown sugar two well nell leaten eggs bako bake three hours stirring occasional ly the first hour sprinkle a little four flour over oer the top the list last hilt half of the baking which makes a nice bron bromn crust with the suet which stays stas at the top this pudding Is served toot hot inn ann will warm up as good the last da as it a aas as at the first I 1 NM ND see how 14 ak love comforte strengthens helps and laves us all what ti es of good befall to make life sweet anil fair cello cella fiaher ilia ter A few unusual recipes here are some recipes that the cooks will like to try norwegian potato sausage put nine peeled potatoes through a meat chopper with one and a ba halt if pounds of round beet beef and one small onion season beason with salt and pepper fill largo sausage casings v with ith the mixture tie securely and keep in a heavy brine until needed when wanted to serie boll boil an hour anu and serve sliced on a platter well nell gar fished when a little ham Is left oer from dinner chop it and use it in an omelet lor for another meal this will prove suf nutritive and will mill bicie baie the meat bill german pie nc cook a cup of rice in bolling niter to cover stirring occasionally m ith a fork to keep from scorching add a teaspoonful each of salt and butter and when nearly done add a cup or of milk serve sero with brown browned col butter sugar and cannan on on top peanut soup put a pint of freshly pea nuts through a 1 meat b N coral times heat one pint of milk with mith i a pint of iter ater thick thicken cia milli a tat tal e spoonful lach eich of hour flour and butter cooked tog her on v ith fail alt ind repper add the peanuts ard add cook ten minutes rice tal c a cupful of bol bet ed cd rice one cup of milk two eggs two t 1 ble spoonfuls of melted butter one tei tea t spoonful poon ful of suar ind and two teaspoons tej spoons of baking po ter der sifted with nith of flour dour ard a teaspoonful of salt halt an hour na hen mal ing custard pie add a few diced dicea slices dices c well sugared p iacapo p e c to the custard date and nut salad prepare lettuce and eerie with dates cut in strips and sprinkled with ith walnuts served with french dress ins ing melted butter mi mii be used in the place of olle olive oil 5 4 I 1 souli there are like th cac tua blossom burdwin I 1 I 1 by a reichling miss of them a marvel of mere about fish hh should bo be perfectly fresh at al though it may mai te ie kept ati ll it if frozen and cooked as soon lit as it 1 la thawed ancher thing to bo be remembered in frying fish Is to have IL thoroughly coolies or it will be indigestible 00 N oo serious poisoning has resulted from fish that has begun t to 0 becom pose all varieties of fish need an panl pani ment of 0 starchy food to make a well balanced meal I 1 As the juices of fish have a ten dene to alkalinity the of adds lemon and vinegar Is desirable des 1 rab 1 e to neutralize the food the bleb or of fresh fish fieh Is firm and hard and will rise when pressed with tho the fingers see that the eyes ees are bright and stand out well in the head and the gills bright ahen fish lose loee their firmness firm nebS they are not considered good food frozen ih should be thawed in cold water aalt alt fish should be soaked s skin 1 in s side ide up to out the salt bahen scaling sc illig fish that are difficult dip them quickly into boiling water an instant and the bacales vv will III come oil off much better it if fish must be kept wrap it in a loth cloth c wrung out of cold water and well sprinkled with salt keep in a cool place away awai irom from butter and s c of milk to rone bone i a fish clean and strip 0 off if it the skin lay on a board begin at the tall runa knife under the flesh close to the bone and scrape awa clean from the bone holding the fish care fully not to break the flakes 1 hen the be flesh Is removed on one r side ide slip the knife under the bone an ind d remove it then pull out BE all the small bones left only fish with laige bones should be u ed for bolln boning g fillets of fish are the flesh sepa rated from the bone ain hen boiling fish tie up in a piece of t white cloth then it mai ma be served without breaking if handled carefully fish that are lacking in fat like cod od or hass bass should have fat supplied in the cooking or serving va igl ibi RL all tid ti d an all idle hour v w illma n to lo I 1 idl hanis with milli nf nc occupation idle and empt with nou noil ing in to think of tho ara ar th miln ti I 1 oil rill fill lip IP I P th that t ernp ull bhoge vacant hours chip listless hands and eill ev II 11 mill ti cju 0 it lias liaa jin pla placa to enter in because it 1 it c by gc I 1 dan D an stanley ways of serving meats an economical dish which is both appetizing appe and may be made attract the Is mutton with peas buy i i cheap cut of mutton dud and r tew stew it in 9 water aler until tender or near ly so then add a cupful of peas and serve the stew stem garnished with alth peas mutton stew for two take two mutton chops cut irom from near the shoulder put them in a low pan tilling having a tight over cover pour over boiling nater mater and bimmer add ing A water ater as it bolls a an ay using just enough to keep the meat from burn bum ing add two slices of turnip ano bacall onions and a halt half an hour before serving two common sized pota toes add salt and pepper remote remone the meat and vegetables and haicken the gravy ecith hour flour season with catsup and serve berve cheeps tongue praised braised wash tho the tongues alth flour and salt and brown bromn in salt pork fat with two tao onions chopped fine cover with stock or water vater add a sprig of parsley and cook until tender remove the skin and trim neatly at the roots place on a mo mound und of spin ac ach h iu in tho the center of a dish and ar range the tongues around the spin ach cold boiled ham melt afelt halt half a glass of currant jelly add a teaspoonful teaspoon tul of butter a little pepper and when hot add several thin slices of boiled him seri serve c when hot brains spanish style skin and wash mash the brains and boll boil 20 minutes in salted water have read four boiled potatoes cut into dice put in a pan two table spoonfuls of butter butler when it is 13 hot a add dd a small finely minced onion i I 1 tea Eoon ful or of minced red pepper ind and garlic and four tomatoes ces sliced thin c season seaon with will halt alt and rind ind cair clr until aril cooled add tua thu potatoes ind and brains and season hen nice cider Is obtainable try cooking a 1 blice of him until brown on loth sid side alen idd add a hilt halt cut cup of elder cider and simmer the bidet as a sauce bauce when it Is served tuc T |