Show ta C is CM D 1910 2930 western newspaper union 1 it t 1 la inde indeed e d a divine capacity to be a able bl to t take ake today and tomorrow fu or granted and let the day sifter t tomorrow 0 morrow be the tha day that looke sifter lifter itself EARLY SPRING DAINTIES the fresh pink rhubarb Is now at its best tender and delicious wash and cut into half inch slices without peeling put into a ba baking icing dwi dish add sugar to taste a bit of cinnamon lemon peel or nutmeg and a bit of gutter cover and bake until the sauce Is a adeep deep red color asparagus Is another early spring vegetable which Is so well liked cooked served with butter or cream well seasoned on toast there Is no more appetizing dish with a i golden nagolden sauce adding the beaten yolks of eggs to a lightly thickened white sauce it may be served with the stalks uncut and a spoonful of th the erich rich sauce over three or four our for each serving the liquor in which the asparagus Is cooked should be used in the sauce as much of the valuable mineral content Is dissolved in it from the vegetable while cooking another more elaborate way of serving the cooked stalks cover with butter and sprinkle with grated cheese put under trie the gas lame flame to melt the cheese and serve sere hot spinach Is so good so wholesome and essential for growing children that if it Is served well seasoned there will be no reason for their not liking it or refusing to eat it we have all had spinach served as a vegetable improperly drained and with absolutely no seasoning except perhaps a bit of salt that it Is small wonder that we cannot train the youngsters to enjoy it here Is a very good dinner menu tor for early spring hot sliced ham or corned beef a dish of well seasoned greens green s new potatoes boiled in their jackets jacket and rhubarb pie pic for dessert little now new onions radishes chives water cress are all available at athla time of the year where one has a running brook near water cross cress will grow freely and much of the year it I 1 t will be ready for food or garnishing varnishing garni shing cucumber sauce Is especially good with fish A very small cucumber will when grated and seasoned with grater onion a little lemon juice and plenty of f mayonnaise make a most tasty sauce seasonable dishes we should know more about abou t the early spring greena greens which come at a time af after ter the heavy foods foods of winter and are just the things to 7 tone up the system and get the body into a healthy condition for the warm season wild greens are so 80 common yet almost unknown by the majority as the wholesome booda they are the dandelion Is so well known and liked iced that wo we need not recommend it although it Is well to know that if a few plants are covered with boards you will have a tender salad green that Is especially tasty serve it uncooked of course later the green will be tough nad aud should b be e well cooked dandelion dock and radish gives us salud salad which Is well liked chop leeks cook in butter add a few eggs scramble with a little milk add butter for seasoning and serve on buttered toast this la Is a most tasty dish the new new shoots of milkweed may be cooked and served as asparagus strawberry and pineapple jam combine an equal weight or measure of strawberries and fresh shredded pineapple and sugar let stand for a few hours then cook like jam adding a bit of commercial pectin overcomes the strong flavor us as well as shortening the time for cooking and thus increasing the bull bulk of jam when finished it la Is necessary to follow the directions on the bottled bottle when using pectin to have good results if this Is not used long slow cooking Is necessary strawberry conserve wash and hull three quarts nt berries mash them a little add one can of pineapple one orange and one lemon remove the seeds reeds and grind the fruit without peeling add equal equnn weights and cook until thick ck stirring frequently add one half pound of seeded raisins if liked as well as aa a tw fow nuts nuta add the nuts ten minutes before taking OM oft almonds blanched and shredded are the best beat liked for this conserve |