Show me kitchen cabinet 9 11 union Wh itts abe a one of being balne in 1 tho kno okra motion oo tion ot of tho the anvil chorus oh oilia when a tho the carn cam alitt of 0 the boofter alib Is 1 right axt door waiting for or you FOOD FOR THE AGED tho the family that la is fortunato fortunate ecott rh to have an aged mother grandmother or aunt to round out the tha family faintly circle will feel tho the importance of divine them tho the proper lood food our government liua has thought it profitable and 1 wise to expend large kilpi sums in the teaching or ot balanced data need rations for the stock on the farms so 10 that all way may have bava good food science has made great strides in tta the last twenty live years in working out sate safe and definite rules fur for the caro care and feeding of infants and children children ore are getting better care than avtar ever before better feeding bettor better health conditions in schools in public playgrounds and in vacation camps the death rate of children has been greatly reduced because of proper care and attention of the young mother cut but little Is 13 ever said or written to acquaint the musses masses with rules for the care and especially the feeding of the aged even in many of 0 the best homes home all over the land whore where are aged figr d ard aad delicate elderly people as members ot of the alie fatuity family no special effort la fit made to see that suitable and digestible 1 foods are served tor for them they often go without proper food at a meal where something Is served which Is impossible for them to digest old people like children should haive easily digested foods and an extra in meal eal or two during the twenty four hours as they eat lightly and need food more often their diet should bo be as carefully chosen as that for the babies and fronting grou groN ting ang children old people are growing growing a little more feeble and a little more delicate nil all the time a little less able to digest and und assimilate inflate the foods that people and those of middle life are able to enjoy old people need a diet that Is easily digestible and that contains a good supply of vita vitamins mines those food elements which build up generate vitality and growth the old person needs neda ne da these life giving principles to counteract the advances of age and to keep as long as possible what vigor remains vitamins Vita mines are found in milk butter fresh vegetables and especially la in greens and tomatoes chicken fisik and especially oysters are particularly good for the aged of the fruits fruit apples and orange are excellent for old and young when they are unable to eat the apple because it needs need mastication it may be scraped ur or baked orange juice to 1 a mild tonic ionic it plenty of the juice Is taken it should prove most invigorating orangeade lemonade with a beaten raw egg added to a glass of either la Is very nourishing dates raisins and figs are the best beat of sweets for the old stomach if properly masticated all rich cakes puddings pies and preserves should be eaten sparingly fitter after the age of sixty old fashioned dishes potato Bi biscuit take one cupful of mashed potato one cupful of flour four teaspoonfuls teaspoonful of baking powder one halt half teaspoonful of salt one tablespoonful of butter and one of lard and one half balf cupful of milk mix and toss on a flowed floured board cut into small biscuits and place in it greased baking pan and bake twelve to to fifteen minutes the old recipes handed banded down from geDer generation atlon to generation often lack the flavor or seasoning which wits was present in the original we all 01 feel that no mince pie tastes quite ilk like that which mother used to make each cook adds a touch of something which makes the dish individual therefore it Is often difficult unless every small detail Is followed to produce the dish with its real charm most of us have hrad experience in getting some delightful dl dish h pinned down to proper measurements which can be followed by anyone who read a recipe intelligently with bowls WIS spoons and cups of varying sizes as well as pinches by different lingers fingers it Is small wonder that it Is hard to follow nn old fashioned recipe these days with standard measuring cups and spoons we should be able to puss on a satisfactory recipe suet pudding take one cupful capful each of molasses sour milk and chopped suet add three and one finif cupfuls of flour one cupful of ar or other dried chopped fruit two eggs 1 well I beaten and spices to taste add a teaspoonful of soda serin and steam two hours in baking powder cans sauce for fop suet pudding Se separate the yolks volus and wh 1 tes of if two eggs beat beal tle the yolks yolks and add ada one ce cupful of nf sug aukar jr alk until the sug ar Is 19 nil all th then en add one cupful of hot balk and old fold in the stinia beaten whites of 0 the eggs begs flavor nail serve nt at onci once on the hot suet 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