Show ts 34 sq VE THE KI mn CABINET 11 beauty born of 0 light all the command at nat nature urtis proud abides abide anear with sovereign Bover eten might at hand things in common via I 1 one d trance tar far off I 1 it I 1 la Is no spirits high and lone for but dwells dwell within the constant glanco glance tile alie common eye may own mary alary flanagan FI anagan FOOD FOR ANY DAY A salad which Is nourishing enough ja to furnish the main dish at it a lunch eon con Is prepared fig as follows veal salad C cut tit one cupful of veal into dice add three fourths of 0 a cupful of diced dicea cooked carrots one fourth cupful I 1 of finely cut celery ane tablespoonful of minced onion salt and I 1 nd paprika to taste mix mis all the ingredients add a boiled dressing to mols and drop a ten tea arrange on lettuce spoonful of mayonnaise on each salad ind and serve peas beas or other vegetable leftovers may h be ased instead of car sl rots seasoned spaghetti cook three cloves of garlic in four tablespoonfuls of olive oil add one cupful of dried mushrooms that have been soaked in water until soft add the water avater and to the garlic with tour four toll ie spoonfuls of butter or tiny any sweet rat t add two C cupfuls of stewed veal two 0 cupfuls of tomatoes a bay leaf ahe ne half teaspoonful teaspoon tul of thyme salt und and epper to taste simmer for two ours urs stirring occasionally cook one nd d one half cupfuls of spaghetti in cited water until tender dral drain n and anch rut put a layer of spaghetti in a uttered baking dish add a layer of icat eat and gravy continue until all Is ased it cake bake in a moderate jen oven 20 to 30 minutes where maple Is plentiful it my y be used lit in various ways to save he e scarce as well as expensive sugar little ittle maple poured groper graper ault it Is delicious many however preer a little salt on grapefruit and find t more appetizing than sugar this j a good point for those who are re icing in weight green peas cook cookin in an uncovered scepan in just as little water as los os sible using a pinch of soda and a jea spoonful of sugar to a quart of teas a serve with tile the liquor from it alie ile acas a adding cream or butter or both L sprig of mint Is added to the peas y some cooks removing it before erring i fleat eat mother woods stretch torah your aa arms to mo me for I 1 have come again with fooling fire uy my only strength the urge of 0 my desire patient for your tonic greenery your tour roots are deep in wisdom as the sea sid yours a singing soul of ct wind ta tossed sed f mirth ui heal me as you healed the scars of earth laith ith klas kiss of moss and tenderness of tree 1 amanda benjamin hall T TO HAVE FOR BREAKFAST fresh fruit in season mason Is always a come breakfast keast anh cherries served very cold with tile lie stenis stems or garnished with the lie natural leaves make a roost most pleasing fruit currants currant 1 in cracked ice fee with plenty of sugar delicious lous the fruit should be P when other fruit cannot be ined there Is always the whole I 1 ate e dried fruit prunes figs dates dales 4 lefts coto and henrs these when well ell emkes I 1 ed aro are especially healthful eaten olli with cooked cereal fried egg ege to be cooked so that it 1 H be digestible be dropped a well greased frying pan adding of hot water then r and steam tn in the pan lam in prepare an oine amt 1113 na usual and just before folding fad d with a cupful of finely minced 1 less I may be used for a small lette ile place in the oven for a few lutes tea to finish cooking 98 in 1 peppers cut cat a thin slice R the stem end of a green pepper take out the seeds cut a slice iad the he smaller end so that flint the yell wl ll stand level peri pep bad and place on a ife of buttered make a hoi bol flo in the toast and break an egg into IN hn bake until the fees are set delsh a a la ia mode flake one cup of codfish very fine soak in cold hr r clr two cupfuls of mashed mai lied po 14 JK with two cupfuls of t top P krillic or gream cr eara add two well beaten wn fill to taste eggs mix well and pile into yil ell greased baking dish cake bake 2 25 1 4 gitel gi tea teg if it does not brown brush top 01 with melted ted butter the last five kutes tea of cooking 0 i pt pie custard 49 take three fourths f cupful of maple three ot of milk two cupl eggs egg s one olle and one teaspoonfuls of cornstarch 0 rn starell it a pinch T cook ck the custard and one half pour a peach placed iu in chill small mf tinni old and serve eggs on toast cook eggs until hard bard r er r and drop into cold brenlove remo the shells cut JW te the and a lid id oka yolks P r es R through a ale ve and very line fine nave have chop the rea ea ready five of 0 toasted bre bread ad placed prepare Ire on a 0 ya well pare a rich white sauce muce JIB dud il add tile chapped T wace piping hot on oil the but att J with alic lie wand yolks tv per aud 10 of m B fraeli III I 1 need over parsley fy oil all a there comes come the morning with a golden basket in her right hand bearing I 1 ng I 1 the h e wreath ot of beauty allent silently ly to crown I 1 the he earth and there comes comas the th e veiling evening 0 over the lonely meadows deserted doe dee by herds through trackless paths arr arraying ying coot cool draughts of peace in her golden pitcher from rom the ocean of rc rait at R tagore appetizing DISHES take j just plain cottage cheese add cream salt and paprika to taste then a few finely fl n e ly minced chives chive 8 and half it green popper er shredded serve plain or on lettuce with a spoonful ot of may annalse as a a a I 1 a d another delicious cottage cheese dish Is this prepare the cheese with cream then serve with currant or raspberry jam strawberry preserves as well as a cherries are delicious with cottage cheese taking the place of tile the more expensive bar lo le due currants which are such a luxury tongue and spinach salad mix two cupfuls of cooked sp spinach inich one cupful of diced dicea cold boiled tongue halt half a cupful of minced celery sait and cayenne to taste mix with enough boiled dressing to moisten and pack in small molds chill and turn out on lettuce all and seri sene e with it a spoonful of mayonnaise coconut custard pie beat the yolks of three eggs slightly with halt hal n cupful of sugar and one fourth teaspoonful of salt add one cupful I 1 of grated coconut and two cupfuls of milk pour into a pastry lined pie plate and bake in a moderate oven heat beat the whites of the eggs until stiff add two tablespoonfuls of powdered pondered 1 sugar cover cover the tle tie and put back to brown lightly asparagus eggs make a sauce of three tablespoonfuls of butter four tablespoonfuls tablespoon of flour cook together until smooth add three cupfuls of milk one third of a cupful of cheese and one and one halt half cupfuls of asparagus tips when very hot add six eggs unbroken and allow the eggs to set serve on hot buttered toast creamed ham on toast take one cupful of chopped ham add to a cream sauce made by using two tn tablespoonfuls ble each of butter and flour and one cupful of rich milk melt the butter add the flour and when well mixed add the milk cook until smooth sni voth then add the ham hain and pour over well buttered toast I 1 foel feel tho the earth move sunward I 1 join the great march onward and take with joy while living my freehold of thanksgiving EGGS IN IM MANY FORMS eggs are well liked usually easy to procure and always in the market eggs it are re food v which it I 1 ell may be given to sick or well young and old and served in such a variety of ways that one need never tire Es of them scrambled eggs brown a small leek cut in thin slices in a little butter or butter substitute break four eggs into a bowl with four tablespoonfuls of cream four tablespoonfuls of water or stock and a teaspoonful of butter beat for a few minutes until thoroughly mixed turn into the cooked leek tall and stir until the eggs are a jellylike jelly like consistency serve at once on slices of buttered toast on a hot platter pl alter poached eggs with tomato sauce sauca where eggs are served at a meal for the main dish this method Is a good one rut iut halt half a can of strained tomatoes in a saucepan add a slice of onion anlon a bay leaf and a sprig of 0 celery cover and simmer gently for five minutes then strain again add two iwo tablespoonfuls tablespoon tula of butter to two 0 of flour and rub to a smooth paste stir constantly until boiling add a teaspoonful of salt and a few dashto of pepper cover a platter with slices of bread nicely toasted poach the eggs slip them on top of the toast and pour around them the tomato sauce sprinkled with finely minced parsley eggs for sandwich filling take as many hard cooked eggs as are needed for the number of sandwiches chop fine and rub to a smooth paste with IS a little butter and it a halt half teaspoonful of anchovy paste salt alt pepper and paprika to taste spread on slices of buttered bread with a crisp spray of watercress vater ter cress cover with buttered slices ani serve JUUL samoans want hard candy witha total population of in western samoa of which less than 1000 are whites or half castes the demand in confectionery Is mainly for hard candles candies bettor better known locally as boiled lollies lo illes retailing at 25 cents a pound these are small varieties differing in color and flavor and import 21 lit in five pound tins lozenges are little known taffies and chocolates suffer butter from the extreme humidity of the he climate which makes necessary their being imported in sealed metal tins retailing at from BO 50 r to 75 cenca celica a pound |