| Show D some s baty that vc ne should cat to live and some nay eay live to eat but out ouk at it which ever way true to live we vil cit suggestions FOR housewives when choosing tili see thil that file lie eyes etycl tire ore bright not glazed bild sunken with llesh linn firm and odor good I 1 it Is up lip to you vou to in I 1 protest profet the bread from froin the bakers carts being carried lin uncovered covered from froin the cart art or bread bandied with tile hie uncovered hands of it driver Iriv fr see sec that each loaf Is wrapped in sanitary paper or that the basket Is protected from lust dust anti and germs gering before using it ca casserole arole or any earthen baking dish temper it by putting it into inlo cold water nud and boiling it then lion let it cool add sugar it to the fruit ahen hen lising it for sauce after it t Is partly cooked it will require loss less sugar to sweeten it keep it a little powdered pumice to remove stains froin under the nails apply nath it a toothpick or nn an orange stick look to see PC that your milk bottles tire are holding the standard measure ensure wipe carefully before opening and pouring out the milk or cream an easy ay way to nil fill preserve jars I 1 is to use a gravy boat the handle makes it ea eay easy y to lip dip and the spout is jut just right to enter the jar top lop surgeons plaster is most useful for many things rind mad a piece over it a hard corn or callus this will keep them thein moist and like the wicked they will cease front from troubling when lot liot fat Is spilled on the lie floor dash on cold water at once this will nill cool and harden tile the fat and it cnn ann most of it be scraped oft off before it lia has soaked into tile HIP wood when the cane seats in ill chairs begin to sag wet vet them with lot hot soapsuds oa pul n on it the bot bottom bottora torn rinse rine in liot hot water and d dry ry use the small sized clothespin clothespins clothe spins is as they stay on better than the larger ones never nener let dishwater dry in the lie towels rinse first in cot cold wal water to harden and remove the grease gre ae i it any then wah nali in hot soapsuds rinse rine again anti and dry try towels toels treated in till this way and not used on baking dishes will keep while K kp keep p a cork on the letter file or spindle on the desz desk it may save nn an eye or more the art ot of cooking cannot be learned out of a book any more than the art of swimming or the art of painting the best teacher is practice the best guide sentiment says louis fourteenth we would add to a I 1 little sense for good gond cooking needs judgment as well inell as sentiment SUMMER SALADS there er is but one meal a day anil and that I 1 is the first when hen a salmi salad Is not served or we feet feel that I 1 lie to it ineal call lacks balance there ore are so many kinds ot of fruits fish lesli flesh fowl foill anti vegetables vegetable 3 that lend themselves seles to salad making Inal 1119 that none need be deprived of I 1 01 one I 1 C t to 0 I 1 his its tate taste wedding salad serve hull half of a I 1 canned pear or a very ripe fie it one on henrt heart leaves of lettuce cover with cubes of pineapple Phie fipple blanched almonds anti and the usual mator inake dr dressing dross elsing iii it if a bit of color fur for garnic gar nih la Is desired a maraschino cherry 1 is I 1 added chopped young tender well cooked beets mixed N ath mayonnaise maon naise dressing that aliat lias has been tinted it 11 light ight pl pink k makes a beautiful beautia tit salad ond Is is as good as it looks asparagus and string beans inake a not most satisfying combination served with french dres dressing dresing ing thinly sliced crisp red radishes used as a garnish unless some other color is iq used liked makes a 11 tty salad out of simple foods too many colors should be used in fix any fly till dish it our artists tell us its nad and surely we vve would N out not mix MIN colors een in a salad which were not agre agreeable asreen eible ble to each eacle other A spoonful of several leftover left let tover t over dishes will often make a most tasty salad the things at hand and the lie genius of the cook will often produce pleasing surprises veal and chicken salad cut bits of tender chicken ail and veal NIi which lIi have been cooked and seasoned together add chopped ho Plied celery to taste or lacking enough it a little tender while abage let stand with it a light dress ill III of french dressing it to season and serve alth a boiled dressing A cupful of mayon nathe or boiled dressing Is fr usually sufficient sum clont clent for a quart ot of salad alie tit blanched leaves of tender dandelions with lettuce is 1 a l most valuable salad combination good for it tonic surprise salad cutin bits two cold cooked iamb chops freed from skill skid and bone slake make ft a jelly by training straining art and M it ii cuprill cupful of tomato pulp and adding III an cleith of a box of gelatin fill small cups ail and when ihen nearly firm stir in the meat meal cover well walli tile the ind and chill on I 1 lettuce et leaves and serve bilth tiny any desired hi iid in this world it Is not what vc e take up but what hat xe give up that inches esrich us ri chII ii W beecher HELPFUL REMINDERS save filly any bis or of leftover left over paraffin front jelly glasses wash veil i ell melt and strain and it vw nill be 11 ready for 1 or use another year benr Pa Is title line to keep tile irons smooth while i ironing it also keeps S II 11 d a the alj fiction range bright B and ami good looking ano and should be ve used freely il if 11 range stands stand unused tiny length lelieth ot of little when pouring anything very liot lot into a glass dish set the dish on oil a vet vt cloth kerosene Is a great saner ot of scouring soap and labor use a cloth dampened with kero kerosen elia fe to wipe out the boiler after using it vill keep keel the hie sink free from grease with little rubbing it Is iq seasonable just now to bear in mind that fruit picked after a heavy rain loses its ilanor and is not good for making jelly irule for fop jelly making should not be too ripe as tile the pectin is found in larger amount in unripe fru fruit I 1 t thi la 19 the lie thickening quality nihla gives gai e s to jelly its consistency currants anti and raspberries rasp berries in equal quan quantities tItles make a delicious jelly jelly to be clear should drip through it a jelly bug bag and never lie squeezed the uncooked stems steals 01 ol at mushrooms added and mixed with blanched anti shredded almonds served on lettuce with willi french dressing makes a most dainty mind little bits of leftover left over ial solmon lilon mixed willi cocoanut coco anut fresh freh or it ir dried the sugar washed out of it with a chopped pickle or two makes another not common cominos salad lettuce that lins as become old for fresh use may be cooked anti and served as greens making another vegetable dish and a palatable one too any of the cooked lettuce left over may be served mth hard cooked egg egg its as a salad with it a spoonful of boiled dressing save the meat anti gather mushrooms now up to frost time the large variety of edible ones will offer a change of flavor yet it if one iton is fond of them they can be served in some way for each lay day do not risk picking it m u sli rooms unless acu cu are sure of the variety we shall be so kind in the but what have we been today we shall bring to each lire life a smile but what have you brought today I 1 EVERYDAY FOODS an extra potato anti and save a isaice slice of bread lias has been our slogan for several w beeks and will be for weeks week to come for till all who are liking to conserve food tiie the custom in england which ha lias always prevailed kal mat hint of serving no butter with the dinner dirin cir when meat and moat tit eat sauces art arc i vil is ono one worthy of our observation bervi aaion for fats tire are much needed for our tinnius anti and as is necessary as meat here is a good ilat dish to conserve both client 11 and lid meat in e at cornmeal cheese dish put two CliP cupfuls fuls of wilter water and ami a half teaspoon till fill of salt over the fire when bolling boiling liot hot add a cupful of cornmeal with a cupful of cold water adding the moistened meal ineal gradually stirring cons keeping tile mixture at tile hie boiling point when nil all the meal has been added q set if the ie boller boiler over 1 bulling water a and n 1 I e cook 0 k for nn an hour longer stirring occasionally just before serving stir in a cupful of grated cheese serve sprinkled lel with granvil cheese onions on toast will conveniently piece out a light dinner or serve as a vegetable on ln lah ftc h day pare chop and cook in ili butter one spanish onion add pepper salt quit and a teaspoonful teas of sugar cover and cook until tender spread on slices sices of buttered const flatten a tablespoonful of mashed potato on top of each lust dust with grilled grated cheese and set in tile the oven ovell ion long enough to melt tho the cheese onions in Ra peel and boll n 1 quart biart of onions drain and break eliem up lip add ad pepper salt a little scigal and a small lump of sweet flit fat of f any mad kind add a halt half cupful of grated cheese and a cupful of smooth toni tito sauce line well buttered ra with mashed potato till fill tile the center avith the onion mixture dut duct du t tile he top with buttered crumbs and bake until bro brown Nii the dish dih Is most satisfying with millite sauce instead of tomato using lising the cheese just in tile iho same manner banana balls use ure a it potato scoop and cut balls front from inn but ripe bananas ennana hn nana let them marinate marl noto in french dressing then hen roll in chop chopped nuts or serve erye plain the leftover left over bits of bacanti banai iti may he used in countless ways put through it 11 giovo and added to other ft fruit alt juices or creamed then fi frozen rolen it iak makeen delicious fe ito cream yia |
