| Show ml oy V ibe iva T K JL v i fp n cabane A generous S supply of vegetables and fruits are of the greatest importance f tor or the h e nor normal I 1 development of the bod body at and ona of all its functions sherman DISHES A most satisfying dish to be used s a main dish for luncheon or dinner Is macaroni in combination w with ath a cupful of leftover left over roast well minced or a half cupful of grated cheese with either white sauce or a sauce made by using the broth made from two or three of the steak bones with proper seasoning such as onion juice a bit of chopped celery or parsley this dish may be varied in several ways and still prove good tomato sauce Is another well liked combination also the macaroni shoud be cooked until tender then place a layer of it in a buttered baking dish then lt over it a little chopped onion and bits of meat or two or three hard cooked eggs then a generous covering of white sauce and it if the eggs are used a little cheese adds to the flavor but with meat this Is not needed deeded bean fricassee boll boil a pound of lima beans or simmer them until tender as boiling Is not advisable for dried beans drain them brown a n tablespoonful of butter in n R pan and add the beans stirring until thoroughly seasoned add a little minced parsley salt and pepper stir in a cupful of cream cream or milk and let it stew for a few minutes then season with mushroom or tomato catchup and a little vinegar rice espanol cook a cupful of rice in a cupful of actively boiling water for 15 minutes then drain slice two medium sized onions two green peppers and two cupfuls of stewed tomatoes a put the mixture in a buttered baking dish add salt and pepper sprinkle with bread crumbs and bake covered for 20 minutes nut loaf take a pint of bread crumbs and mix well with two tiro tablespoonfuls of melted butter add a teaspoonful of salt a half cupful of nut meats a dash of pepper and some poultry dressing with two eggs beaten light form into a loaf and bake in a shallow pan a halt half hour serve with wit h tomato sauce rice served hot with grated gritter cheese makes a good substitute tor for potatoes potato es and buttered rice with minced parsley will take the place of parsley potatoes cucumbers are usually served fresh aud and crisp but are excellent when stewed or baked A well seasoned cream sauce or a Is especially good with the cooked cucumber cheese Is a most nutritive food which we are slow to appreciate As a meat substitute athas it has no equal being concentrated food without waste DUMPLINGS men are only boys grown tall hearts dont change much after all dumplings Dump lings may be either sweet or seasoned to serve with meats the sweet dumplings dump lings are too numerous to mention fig dumplings Dump lings sift sif t two cupfuls of flour with a quarter of a teaspoonful of salt one teaspoonful of baking powder four ounces of suet finely chopped aud and rubbed into the flour two tablespoonfuls of sugar and a cupful of chopped figs lg I 1 mix lix all together and add sufficient milk to make a stiff dough shape into dumplings dump lings and drop into a pan of boiling water boll for an hour and three quarters serve hot with maple lemon dumplings Dump lings ills two cupfuls of bread crumbs with a ft quarter of a pound of finely chopped suet add half a cupful of brown sugar a little salt and the grated rind of a lemon moisten with two well beaten eggs arid and the juice of a lemon mix well and put into small buttered molds cover with buttered paper and stearn one hour turn them out on a hot ho t dish sift over them a little sugar and serve with nith a custard sauce farina dumplings Dump lings put a cupful of milk into a double boiler add two tablespoonfuls ble spoonfuls of butter and a pinch of salt alt when it begins to boll stir in enough farina to thicken and allow it to cook for ten minutes stirring all the time remove from the fire find and when aben cold add two well beaten eggs a little nutmeg half a cupful of blanched and chopped almonds and a little lemon juice allow it to become cold then make into balls and cook in hot soup a quarter of tin an hour delicious dumplings Dump lings sift a cupful of hour flour with ano teaspoonfuls of baking powder and a little silt salt udd add a cupful of milk and a beaten egg and ana more flour to make a n drop batter drop into the boiling hot soup by teaspoonfuls and cook just eight minutes without the cover oatmeal dumplings Dump lings add a quarter of a pound of chopped buet to one cupful ot of fine oatmeal one chopped onion a tablespoonful of chopped parsley and balt and pepper mix with cold water to form a stiff dough wrap tin in a wet cloth sprinkled with oa the dumplings dump lings in it and tie lie leav ing room to swell plunge into a dish of boiling water placing a plate under it and boll one and three quarters hours hey diddle diddle the cook has a riddle with prices as high as the moon and a purse puree so very small and hungry folks all who will eat at night morning anil and noon SICK ROOM DRINKS something to drink is the imperative need of MI ail who are ill III even more insistent than the call of hunger the wasted tissues in illness cry cri out for a drink and good pure cool water not only quenches thirst but reduces temperature where fever is present liquids of various kinds tire are so easily taken and so welcome that sustaining foods may be thus given to those suffering from various causes in illness the ahe attending physician should be consulted as to the kind of drink to give RS as serious results often happen from unwise judgment ono young man lost his life by taking a drink of grape juice when lie he was well past the crisis in typhoid fever according to the testimony of his family one cannot use too great care in treatment of convalescence beverages as well as everything else prepared for the invalid should be presented in the most acceptable form even well trained housemaids house maids fall to give the right touch to foods the thin glass the pretty plate the dolly which accompanies a well prepared and cooling drink Is very important acid drinks made from fruit juices are especially refreshing to fever patients lemon and oran orangeade gende are the most commonly used ba fl these fruits are found everywhere other fruits may be used separately or in com with others as raspberry and curr cur antii form a most delightful shrub to bottle for winter use lemonade made in the usual way and to which a quarter of a cupful of grape juice Is added makes a roost most refreshing drink A half cupful of pineapple juice or grated pineapple gives variety to a glass of lemonade A pinch of soda added to lemonade stirring it thoroughly will be a good substitute for effer water egg lemonades lemonakes lemo nades are so well known that it hardly seems worth while to speak of them yet they are very valuable an egg may be dige digested sied this way arid and given often when asther food will be refused there are other drinks like cocoa chocolate and beverages which are all cooling and nourishing as well in a family of growing toad food that builds build 9 muscle and brain Is 1 necessary heat and energy makers maker are also required THINGS WORTH THINKING ABOUT the present high price of flour Is bringing us back to the coarser grains and foods we read every day that half the ills of humanity are caused from improper food and eating resulting in 1 liver and stomach troubles these are ara the causes of indigestion constipation litel lack of assimilation of food and a clogged condition of the alimentary canal the value of bran and whole wheat bread is not appreciated by one in ten thousand the portion of tile the wheat which contains the mineral matter tile the growth determinant about which we ire are hearing so much these days are sifted out and fed to the farm animals those who have indigestion should not combine acid fruits or foods of any kind containing acid with starch as this causes fermentation to eat food which needs long chewing Is very advantageous vant ageous sloppy soft oft foods encourage bad habits in musti mastication cation the starchy foods need to be well mixed with the saliva in order to have a perfect digestion starch that has not been well In salivated sets up fermentation in the stomach whole wheat bread Is more solid than white bread hence it is better masticated and the saliva penetrates the starch cells the use of vegetable oils for shortening instead of animal fats Is also an all advantage as the heat does not affect them as it does such fats as butter or lard take a spoonful of bran in your breakfast bieak fast tood food you will not know it Is there and you have presented your stomach and intestines with a splendid scrub brush which will clean and heal any inflamed section of tile tha alimentary canal it is never wise to change a diet entirely and suddenly unless under a physicians orders tor for habit Is a hard master going without a meal dieal or two each week Is a good custom and economical tills this will apply to well nourished and plump people who he have plenty of reserve fasting and prayer should ghoul d not be a forgotten privilege as it so commonly has been in the near past alm adt |
