Show kao P arp P L DJ cookery hints HE american Ameil can cook ccok lias bas a wider TIIU range of foods at ills his command thin any other in tile the world yet the bugbear of cookery Is monotony fo foods 0 ds served in the same way ny day after day or on the lie same day of the week neek week in and week out become flat stale and unprofitable every evoi one lilies likes a cha chanse c bange of scene change ot of occupation and change of food are nee dec essary to keep up lifes interest much or of our cooking Is like e sheep leading sheep an unthinking process we prepare the foods that our moth ors did and die of stomach trouble when eggs were 10 cents a dozen and butter bulter 15 and 20 cents a pound the free use of them was not criticized in cookery kokeri dut but in this day of higher prices much economy can be practiced without tile alie giving up of such us its enos eggs butter and meat small sinai amounts of different meats will sea son a large dish of vegetables mali ina a most satisfying weal meal at little cost tile the laor flavor of the ment meat enters into the food and makes it tasty trenwith then with good seasoning and tasty serving sen ing the ilai Is a success we may inny lenin learn much from the french chefs who depend upon dp dc lighting tile the eye as well as the pal ate and use hundreds of ways of ing the same food they are aie econom leal ica as well ns as resourceful nod and with their unfailing variety most successful coo we might not enjoy the fat and juicy snails which the french so enjoy and we are not yet accustomed to sparrow pie though most savory they tell us yet we may learn much from the french in the matter of sauces mid and seasoning to add variety to our diet there are hundreds of ways for example a to serve common potatoes but how low many cooks in the american home know even twenty ways to serve them 0 by western newspaper union |