| Show n ATE iff I 1 1 FE 1 ai V then laugh and show your teeth and make the rinsing ringing music nil fill the air ir so laugh and ana laugh it puts a wreath nt r joy and lasting grace on evry care inexpensive DISHES to be popular these days means the ability to we use economy and piss pass on oil any new discoveries v which it I 1 ell have been helpful in cutting down food bills wisdom should be u used ed it in being economical saving food at the expense of the health of the family Is being penny wise for the plump well ted feil individual it a men meal missed two or three times a week w m III be found most advantageous and let that food or its equivalent be riven given to those who to have not food enough butterscotch pie line a deep plate with pastry rind and fill with the following mixture Melt two large tablespoonfuls of butter and a cupful of brown sugar cook till a rich brown then add a large cupful of scalded milk simmer until the sugar Is dissolved and whip in the yolk of an egg which tins has been stirred with a tablespoonful tablespoon tul of cornstarch cake bake until the custard is set and spread with a meringue mering uee maa 1 from tha egg white well beaten and a tablespoonful of powdered poiN dered sugar flavor both filling and meringue with vanilla strawberries preserved whole crush two quarts of small berries and simmer gently for 20 minutes then strain for a pint of juice allow a pound of sugar bleat the sugar and add the juice return to the heat and cook until thick skimming when necessary fill hot glasses with hulled whole berries cover with the boiling and put on covers bran pudding to a halt half cupful each of bran and whole wheat flour add one half cupful of chopped raisins two tablespoonfuls tablespoon of sugar one cupful of milk one well beaten egg one tablespoonful tablespoon tul of melted butter one teaspoonful spoonful toa of grated lein lemon on rind and a hat half f ten teaspoonful spoonful of salt steam two hours and serve with a hot lemon sauce irish stew cut up and brown in a hot pan a pound of mutton add sliced potatoes onions carrots a teaspoonful of how flour salt and pepper to reason cover with a cupful ol 01 of C boiling water and stew gently for two hours atlle on a dish and serve hot tomato with sardines place slices 0 61 tomato with two skinned and honed boned sardines to each slice arrange on lettuce leaves and serve with IT reach french dressing those who will live on white t flour exclusively enill have various forms of liver and stomach troubles its as well as constipation out of the silence comes thy strength try to be calm for a few days be silent patiently listen and wait tor for the strength that Is besto bestowed weir on all begin today economical LIVING ever body is trying to be is as careful as possible ible about wasting foods and in not cot serving any great variety it if we ne could all so plan our lives using the fletcher methods we would have infinitely better health and gave a vast amount of food thereby one of tile the first rules Is 1 do not eat until you are hungry even it if you skip two or three meals 2 never eat cat when you vou are hurried worried unhappy or angry 3 consult the appetite before eating and eat just what Is demanded at the time 4 hold every mouthful of food in the mouth as it if it were the last sou iou ever expected to get give the artire attention to it taste it until there la Is no taste left enjoy it tor for all it Is worth the third rule is the one on oil which trouble might easily hinge as those who have appetites have not all trained them to right livin living in discussing tula rule three with mr fletcher fietcher one ruan man said can the indulgence dul gence of the animal appetites lead to temperate habits when history shows show that they have always from the beginning of time led to gluttony chy it if I 1 followed my appetite I 1 should never pass z saloon and should always go to bed with my boots on every night sir pletcher Fletch cr replied suppose you try it and see sec the stipulations were vint fat lie he should surrender wit without hout a n struggle to everyone of ills ilia impulses to out eat or drink the oue ote VM etin being that lie he should make sure the impulse sprang from a physical deni aix anil and not a mental craving lie ile proved that it was a restless mind and kittil not physical appetite that calling for alcohol the principle that excess springs not from our natural appetites but from froin acquired craving cravi teaches us that our natural ap appetites appedu rightly observed understood ifal interpreted can be trusted to guide us aright by following this ten benching chIng the desire for elaborate and expensive concoctions concoct ions as well as condiments or liquors will be lost all and an appreciation f for 0 r the delicate dells delis and q subtle s of such food as rice arild braid will be developed man who advocates the indulgence of 0 tile appetite eats cats but one meal a day and that Is of tile the simplest laughl laugh for bior mirth Is next to health when mirth brings up from innocence and run fun laugh ris quite ahead of 0 wealth tie joy that knows no pang when once begun PRUNE DISHES there Is no more wholesome in fruit than the he luscious dried prunes prime which tire are always in market it L Is tin an advantage advant ale to buy the large sized pr prunes unes as the smaller ones have it as large pits with less meat prune cake take a half cupful of shorten aning add one cupful 0 of f molasses a cupful of sour mi milk ak 0 one n ix egg and a cupful of brown sugar suga r 41 mix 1 a teaspoonful of soda in the sour milk adl add a little salt and spices to taste with nith four cupfuls of flour an and d three and a half cupfuls of chopped pr prunes iines bake in a slow oven stewed prunes pitted and cut fine filled into a linked baked shell and covered with sweetened NN whipped hIpped cream make a most delicious dessert stuffed prunes select large perfect prunes steam them until tender but not too soft remove the pits carefully and stuff the prunes with nith finely chopped hickory nuts and raisins well mixed other fillings may be used but tills this seems to be especially good roll in granulated sugar just h hodore fore sending to the table prune juice is especially good for or small children alternating it with orange juice these juices supply the needed mineral ingredients necessary to the blood prune brown bread take a cupful of corn meal two cupfuls of 0 graham flour one half cupful of molasses one cupful of sour milk one teaspoonful teaspoon tul of soda one teaspoonful of salt and one cupful of finely chopped pitted prunes which have not been stewed sc scald ald the corn meal and add the OIL other ier Ingred ingredients ledta put I 1 into to greased tins and steam three hours simple pune prune whip press a cupful of well weli cooked prunes through a colander add one half cupful oi of sugar and the stiffly beaten whites of two eggs mis lightly and I 1 heap in sherbet cups this is especially good for children or invalids and also makes a fine cake filling potted lentil cheese mix well cooked lentils with grated cheese various S press to squeeze out all the moisture and put into i glasses lasses keep in a cool dry place such savory plants must sure be good that serve at on for emblems and for foi food THINGS TO CONSIDER A A pound of split peas whatever tho the price is nt at the present moment a better food than a pound of meat peas arc easily it dl nested pens peas essaw V 1 e a n s mac macaroni aront BY B K JW S rice and oatmeal fire are all superior foods potatoes III digest in about the tha same time as beans but the advantage is far on the he side of life beans this year with potatoes so high the tha substitutes have been studied greatly to the disadvantage nf f the ubia ubiquitous u itous potato rice Is cheap and is more ea easily s digested than potatoes it takes rice one hour to digest tile the potato three rye ns as well as whole licile i A wheat anti and cornmeal cornnie al should take the place placa of white bread on our tables in the cooking of vegetables vegetable in many many households the valuable mineral salts salti are thrown town down the kitchen sink and the family fire are being starved for tha ilia elements that keep a well balanced organism the doctor Is called on to administer iron which should be taken naturally from the vegetable foods it should be the alin aim of every house motter mother to me aecus ui nei buur lly ily as to the physic ill mental as well as moral life there Is no doubt that food lins has ft n great influence upon the body and mind many a man Is a drunkard lecause of food or improperly balanced diet children alho ho are given highly seasoned foods pickles aud ani condiments are paving the way for future stomach trouble or dissipation poor cooking bakers bread unit mid quah food creates dyspepsia and its ts gunnings gna gun wings are often mistaken demands for stimulants until the habit is formed food Ii he bo property properly but not no over seasoned a to season food to such au an excess that its flavor Is entirely dis gushed Is neither good sense nor good cooking salt should be used to mako woodmore foo dmore palatable tin on excess of salt Is not good for the system and pepper and all spices should be used most sparingly after the pie Is warle made and put into the oven unless you fire a most exact workman there will be small bits left which may be b used in several ways huce THY |
