Show i Ii I D DOMESTIC SCIENCE DEPAR DEPARTMENT Conducted by MRS ALICE GIT KIRK Material M for Growth The Thc real value of at food Is to supply upp material for br growth new tissues to re replace rc- rc work tJ that worn out by each cacti days day's place for tor health and InaL In Inu u aL and nd eUn th thi th bod body Is lU like c a n machino Like Uko other machines It t requires ma- ma mat materm t term to build up UJ lt Its parts to r repair pair th them m as worn out anti and to servo a as The muscle and antI formers arc are pro- pro which make the flesh fleth h of or tho tim bo body The Tho main tu fuel 1 foods aro carbohydrates carbohydrates heat hat drates tes anti anil fat fats which produce and ind Blood an and muscle mucIe bone and all nil built tendon brain and nerve arc aro from nutritive Ingredients ot of food properly combined d. d Foods do not agree agro e eor or disagree with you ou hut But with each other Lb 0 er No rules can bo be given Riven Sect foods which agree with wIlh each cach other othor th m con- con alder Lider for fOl what uso use required d. d brain or muscular work ork and In tho the selection of ot food tho first t thing Is ls digestion for forst If st th food Is 15 not digested It Is worse than useless desire to tol In Iii the springtime many l lessen tho quantity o of or meat but are should be bo sub- sub not always sure euro what In reply to mrm many Inquiries for this I nm am giving ing some Bome menus and nourishing recipes o Meat te Menu Breakfast Eggs Breakfast Eggs on toasted whole wheat heat bread tomatoes brown bread broad and butter coffee Hot Luncheon Luncheon Hot chocolate broad bread and butter lettuce salad t Dinner Spinach Dinner Spinach soup sou macaroni and md ch cheese esel cucumber salad floating floating- Is Island is- is land coffee doffe J Luncheon Cream cheese and pimento I brown bread sandwiches sand iches graham crackers grap juice I Dinner Dinner BarleY Barley u-le u soup Urns lima bean beans with cabbage salad mashed potatoes potato choose and ana mayonnaise black coffee wafers Breakfast Breakfast Breakfast-Breakfast Breakfast food rood and cream prunes graham gems gein em milk biscuits his bis Luncheon Luncheon Cheese Cheese e e souffle cults berries tea Dinner Puree Dinner Puree of ot pens peas croutons walnuts apple an and celery salad French dressing steamed rice pudding corf coffee e. e cheese and wafers waters Breakfast Soft Soft eggs toasted graham muffins rhubarb and coffee corfee I L' L Curry of Vegetable Soup Materials Diced carrots carrot one and one-half one cups diced turnips one and andon on one half s cups diced potatoes one and ono half cups diced celery one cup Heed or chopped onion onton three fourths j chopped parsley o two t tablespoonfuls tablespoon tablespoon- fuls ha bay leaf ono one butter two table table- spoonfuls flour three tablespoonfuls hot tock dock ono quart salt aH paprika curr curry turry powder ono one teaspoonful grated ono one p I. I and Directions Put Directions Put th s carrots turnips Into the thc saucepan cover o er with polling polling- water ater boll bon until nearly done and then add add and anti cook coole until all are tender lender In the spider put the thC butter and aud cook th the chopped onions until tender and slightly brown Add the tho flour ilour and stir until well blended Gradually add tho hot stock stirring I constantly until smooth Add season season- Ing to taste and tho curry th the grated apple drained d vegetables and tho the uncooked unI uncooked un un- un- un cooked celery celer Cover and simmer very erY I until tho time celery Is done Add the tho parsley and servo at once nce More lord I or h less St hot stock tock may mar be bc added to suit Hult individual tastes or all an may be be put t through ough 0 a a. a sieve to mako a vegetable puree soup I This Is ts a good oo luncheon up orai the tho I main ain dinner dish I au u Gratis Gratia t Q Onion onions rater J Onions four tour butter one- one I I Half ha cup chopped choppe 1 parsley ono one table table- rich meat stock two quarts water orb ono pint French bread toast l Parmesan arn san cheese e. e Directions the butter In fn n th thI the tho Spider add the tha sliced sUc onions and cook I u until Ul softened ant and yellow then add f m the tle chopped parsley stock and wat water r. r H heason ason with salt and paprika Simmer Sim Simmer Sim- Sim mer twenty minutes Put the tho toasted bread sprinkled with cheese cheele into th thI the tha I casserole role and strain th the soup soup over or It Sprinkle again with cheese an and put Into It the thc oven on to brown slightly This Is a avery very hearts hearts- soup and I ls Is especially good 4 served at t at luncheon eo |