Show va THE 2 CAH ir erg to take a cheerful hopeful optimistic never down in the mouth but courage always up attitude of mind la Is to set in 10 and keep in continual operation subtle flub tle silent forces inai are working along alone the lines we are going and that open the tha way tor for us to arrive trine A SYMPOSIUM OF SALADS A salad will often use up leftovers in wonderfully attractive ways but the ingredients 1 n g T e d 1 ants should ile he put together get lie r carefully dressed lettuce Is i one e of the simplest simple t of salads and slow now Is 19 tile time when we should be supplying our tables with salad greens green from our own gardens by sowing lettuce seed several times during the summer one may have tender crisp lettuce until fall lettuce spinach chard and beet greens supply mineral salts needed to keep up the bodily health ai well as supplying tile the valuable fat bles that are so ao essential to the growing child the first important consideration in salad making la Is a good foundation whatever Is used let it be crisp and fresh and neatly arranged and the lie rest important stop step Is the dressI dressing tig the most delightful combinations may he ie ruined by a poor badly seasoned dressing salads cont containing fish meat nuts eggs or cheese will make a n dish sufficiently sustaining for n raaon dish tile the simplest of all dressings dressing Is 19 the F rench french dressing find one which Is most commonly used with a good brand of olive oil using three parts of oil to one of vinegar a little salt and sugar with n R lash dash of paprika and cayenne all beaten with a dover egg beater until thick and all the ingredients cold this dressing Is ready to serve mid the rich store of natures gifts to man each bac h has haa his loves close wedded to his soul boul VV fr fine associations golden links elliot ODD MEATS appetizingly PREPARED perishable meats like sweetbreads sweet breads mains liver and kidneys are so wholesome delicate and appetizing when carefully cooked a and n d served that the demand for cuts ats of meat would decrease it if more of our people used these sundries then there would be plenty of all linda kinds tor for all at all times sweetbreads Sweet breads are considered a great delicacy but brains are spurned by the majority for no reason than that they are not in the habit of cooking them the same Is true of liver nod and kidneys the latter it if carefully cleaned parboiled and cooked make a most tasty dish liver from whatever Nhat ever animal Is tender and requires require little cooking to mal make e it palatable while kidney should have either a long slow cooking or a very short stage there Is no middle ground A heart Is better if cooked slowly a long time or it may be sliced and cooked in a hot frying pun pan it if a tender young heart this makes most delicious eating cooked as one does steak either ell lir broiled or pan broiled tripe being what it Is the he stomach lining Is very easy of dages digestion alon and needs but little cooking lt it Is usually served with wilh it highly hig lily seasoned sea sauce r of some rome kind tomato beng being the fa A piece of tanu though gh covered with little which liy by the way grows less and less makes a 1 rood good seasoning for a dah of cali bage brige even it if there Is no meat to serve erve the flavor lq 1 there which makes anke a tasty dish greens beets spinach dandelions may tic be cooked with spareribs spare ribs Sweetbread Sweet breads i are too expensive in ili the city for tile the average family hut but in the country where there la Is less de mand ti tiey alcy ey are sold soi at a reasonable price to cool cook simmer in water to cover to which has been added ft halt tablespoonful of vinegar remove lifter after twenty minutes of simmering and plunge into cold water to make inake them firm after removing all the un edible portions they are arc ready to be creamed linked baked or fried filed A SUMMER DINNER A pleasing beginning for a dinner Is sort of fruit cocktail served well chilled in dainty ste stern mineI med glasses kar gar nashed with a sprig of mint or a maraschino cherry on the edge of the glass there Is such wide range in fruits that one may have it at any season something worth while ahil e A very pretty and di de fruit cocktail Is finicle ot of the heart of a ripe watermelon cut balli with ith a good sized french potato cutter with a 1 flavored with orange rind the juice tit lit the orange may be added to tile the 1 cutting catline down some of the wa 14 4 tor ter if preferred cirrisi Girn lih with a sprig of 0 mint and serve erve tee ice cold Pe peaches adies pears grapes of various kinds as well as is berries make possibilities for cock cocktails timm mutton with peas take a piece of larrib or mutton for stewing stenning simmer in bulling boiling water mater with etli one small onion and three clo clones eg a popper pepper corn and an eighth hill ot of a bay lent leaf for flavor when tender end and ready to serve remove the meat alent to a hot platter prepare the gravy by thickening with flour and butter worked to a paste a and D d stirred into the lie liquor from the meat cook until smooth train strain and add two t to 0 three cupfuls of oc fresh green pens peas cooked and poured around the meat the seasoning of salt and pepper lie be added before tile lie moat meat or gravy Is well cooked in order to be x well ell seago seasoned ned salad arrange lettuce pepper grass gras tender green mustard and ships of pimento in a salad bowl cover with french dressing and serve well chilled radish sandwiches wash a dozen crisp fresh radishes radl and chop finely add four nut meats minced and four tablespoonfuls of mayonnaise fc F c dressing spread on slices of buttered oat broad bread quick oat bread take two nod and one quarter cupfuls of rolled oats put through the meat grinder add four teaspoonfuls of baking powder halt half a teaspoonful of salt one cupful of inick cne egg well beaten and two table spoonfuls of 0 corn bake in n greased breadman bread pau pan 40 minutes pimento egg and tuna salad mash the yolks of four hard cooked eggs with throe fourths cupful of tuna fish elsh well flaked and a teaspoonful of 0 lemon juice and half a teaspoonful of salt to one third cupful of mayon balse dressing add an eighth of a teaspoonful of mustard a few grains ol of cayenne and a tablespoonful of chopped pickles add a teaspoonful spoonful toa of dissolved gelatin to the mayonnaise and use to stutt stuff the pimen toes which have been drained and carefully wiped set each in a gem pan until filled and set then chill before serving slice and serve on lettuce HAVE A HEART the of young animals are nil all easily cooked and make a delicious meal local cut in slices and saute in a little butter cooking not too long then serve piping hot boiled belled heart with rice and Rals ns wash the heart remove the tubes and gristle cover with boiling water and cook ten minutes then simmer very slowly on the back of the stove or in a fireless cooker until tender add washed rice salt and pepper using three fourths of a cupful of rice a teaspoonful of salt and one fourth of a teaspoonful of pepper cook until the rice Is tender drain the liquor from the rice add three fourths of a cupful of raisins half a cupful of walnuts cut in bits one and one halt half tablespoonfuls of lemon juice salt and pepper to taste and bring to the bolling boiling point place the heart in the center of 0 a platter surround with cooked rice pour nuts and raisins over the heart and garnish with parsley kidney a la pon wash one kidney remove the tough portions and tubes changing the water two or three times drain roll in seasoned flour and cook in three tables tablespoonfuls spoonfuls poon fuls of drippings droppings drip pings remove to a hot platter and keep warm slice four large onions ions and cook in this fat remove them when yellow vellow to the serving dish add two cupfuls of boiling water to the fat in the pan and add six cooked potatoes cut in thick slices bring brine to the hie boiling point add four tablespoonfuls of flour mixed with a third of a cupful of 0 cold water stir and cook add a 11 teaspoonful of kitchen bouquet with salt and pepper to taste when the potatoes are thoroughly heated remove them to the platter reheat the kidney sauce and pour over the potatoes surround with the onions and serve at once puree of peas cook a pint of tender green peas and put through a sieve mid adil a tablespoonful of butter mixed with two of lour flour salt and pepper to taste cook until tile the flour Is well cooked add a cup of milk liput and whip with a dover egg benter beater then serve at once if there are more to serve the amount of milk may ha be increased without injuring the flavor ox tall soup cut one ox tall in pieces wash and sprinkle with half a cupful of rolled oats two and a half tablespoonfuls of fat until brown cover tablespoonfuls of fat until brown cover with four cupfuls of water and two cupfuls of canned tomato a bit of bay leaf half a green pepper minced and one onion cut in thin slices boll 15 minutes and cook over night in a fireless cooker remove tre te ment meat from the bones find rub the soup and vegetables through a sieve cook together in ili water to cover half a green pepper half a cupful of diced dicea carrot a fourth of a cupful each of turnip and onion when sott soft add to the soup w with 1 1 I 1 th meat season with celery sauce 1 worcestershire V arcester sauce and a teaspoonful 4 of f beet beef extract Iteli reheat ent and serve |