Evening Star Newspaper, September 7, 1928, Page 42

FOOD PAGE. FOOD AND THRIFT IN THE HOME Helpful Ideas \What Other Housewives Best Methods Small paring knives and a small vege- table brush are useful in preparing vegetables for cooking. Vegetables thould be washed in cold water, then cooked until soft in hoiling salted water. If cooked in an uncovercd receptacie their coior is easier to retain. Time for cooking any vegetables varies with their freshness and age. Wien an inserted fork comes out easily the vegetables are cooked. Onions may be cooked and served as a vegetable, or the small green onions may be served uncooked. They are wholesome and contain considerable nutriment. Large white Spanish and Bermuda onions are of a delicate flavor. To prevent baked potatoes from being too dry and hard, bake them slowly. Do not prick or break the skins, or the moisture will evaporate, To make car- rots more appetizing and appealing to young children who do not like their flavor, dice the carrots and cook them with white potatoes. Mash and season with butter. The natural sweetness of peas is developed during cooking by adding a few of the empty pods that are without blemishes. One of the best ways to serve tomatoes is to scald, peel, chill, slice and sprinkle with salt and pepper. WHhen serving canned vegetables, open the cans at night and empty the con- tents into a porcelain or earthenware bowl and place in front of an open window or some place in the fresh air until ready to use for the next day's meal. If prepared like fresh bles, you will not detect a difference be- tween these and fresh vegetables such as string beans, peas, spinach, corn ar asparagus. To Destroy Odors of Cooking. In order to prevent odors from es- caping from the oven, sprinkle cedar- wood dust over the top of the oven. Al- ways make sure that the kitchen win- dow is open at the top so that the steam has an outlet, and if possible have the outside door open just a little. e confining unpleasant odors strictly to the kitchen is to hang a wet curtain or sheet over the kitchen door. Any old plece of calico will do for this purpose. Dip the cloth in water, wring it out tightly, and suspend it across the door In the way best calculated to preclude the escape of fumes. A small piece of t‘n:{;eted cfiusths thrbown into the cooking ater will absorb the smel g green vegetables, e Celery and Greens. . Celery is the non-waste vegetable and is not an extravagance even when high priced. Every bit of it can be used. The inner white stalks raw, the large outer stalks as a cooked vegetable, and the leavés can be cooked as greens, or like the root used in soups, stew, or sauces to add flavor. Even the water in which celery is cooked is excellent for stock or sauces. When celery has become limp, separate the pieces and put them in a pan of cold water. Add a tablespoonful or more of baking soda to the water and let stand a short time. It will then soon become crisp again. Lettuce may also be treated this way. To crimp parsley, wash and pick the parsley from the large stalks. After fish or meat has been fried, boil the fat in a pan, put in the parsley, and it will soon crimp and retain its color, Take it out and dry it from the fat for a few minutes before the fire. To |- vary the flavor of plain boiled greens, cook with & dash of seasonings, such as caraway seeds, fresh or dry dill, ground ginger, celery seed, or curry. Fowl and Meat. H Salt beef should be soaked before being cooked. If it has been in brine over a week, it will need at least 12 hours of soaking in cold water. Start it cooking in_tepid water and simmer it very gently.” Do not boil it. Dip lamb chops in lemon juice before broiling them. You will then find them to be delicious. When cutting the rind from sliced bacon, you will find that it will ::hsxguch‘n?‘:h; m‘ mlu‘\?f old pair of S ad of a e, es] if it is the least bit warm. S . To cook a tough fowl, cut the fowl in pleces and pack snugly into a deep gallon stone jar. Cover with boiling water, but do not salt it. Cover closely and place in a slow oven for four or five hours. The meat should then be nearly ready to drop from the bones. Now in a skillet melt two tablespoon- {uls of butter and put into it the pleces of chicken, salting each piece. Brown qu_llgklg. and serve hot. 0 be sure that a Yorkshire pudding will be light, beat the batter un‘l’ll |.7Ill)S bles form on top. Make the dripping in the tin very hot, put the pudding into a quick oven at first, then reduce the heat as it cooks. When there are no bread crumbs ready for a salmon or meat loaf use the same quantity of oat- meal as you would bread crumbs. This gives a palatable change and is always at hand. When rollirig out croquettes dip your hands in water each time and the mixture will not stick to them. If fish pops or seems to splatter a great deal when frying, turn a large sifter over the frying pan. This will prevent splashing, yet there will be an outlet for the steam. A tablespoonful or two of grated cheese is often wanted for some dish or other, Leftover pieces can be grated down ready for use. Choese keeps best in a stone jar with a good fitting cover, A quick way to grate is to press a small piece at a time through a small sleve. This may be quickly done and ertirely does away with the chance of grating your fingers. Hard-boiled eggs are quite difficult to peel if the eggs were real fresh, If & large tablespoonful of salt is added to the water when the eggs are put on to cook the shells will come off as easily as they do from eggs that are only a few days old. If boiled eggs should get mixed with raw ones, they are easy to separate if spun with the fingers, A raw egg will not spin, but a cooked | one will whirl like a top. Biscuits and Rolls. ! Just as many other parts of a din- | ner may be prepared during the fore- noon. so can the biscuits. They may | be mixed. cut, arranged for baking and set inside the refrigerator until din-| ner time. and when baked will be just as perfect as if they went directly from | the baking board to the oven. Bake in | an aluminum or tin pan and they will) be lighter and will bake quicker. Din- ner 1olls wil be rough and cracked on | the outside if the dough was too stiff. ! ‘The dough should be soft and velvety | and be quickly kneaded and made up. | No doubt many housewives who buy | only sweet milk would sometimes like to make sour milk and baking soda | cornbread. This can be done by adding | one tablespoonful of vinegar to sweet | milk 10 minutes before using. The same identical results will be obtained ns’ when using buttermilk. One or two tablespoonfuls of thick cream can be used in place of an egg in cornbread. To make better sandwiches with pine- apple, banana or dates, instead of using | mayonnaise, whip some sweet cream until it spreads well, then add some peanut butter and a pinch of salt, mix with the fruit, and spread on slices of brcad. When making small sandwiches, slice_the bread lengthwise, spread each tl t of sugar or molasses when making cakes. Honey has a peculiar characteristic of keeping cakes mellow, fresh and moist. Little or no shortening or butter is re- quired, owing to a certain acid that is present in all honey. Only a small amount of baking soda is required to be added to the dough to make a spongy, well-aerated cake or cooky. No sour milk or other acid, or baking powder, is reeded when honey is used, and very little baking soda. As honey dough keeps well, you can always have a crockful of it handy in the cellar or other cool, dry storeroom. fat and instead of using it in soup or gravy use in place of butter in making a cake. of fat as you would if you used butter, or a little less if preferred. You will find this substitute not only economical but the cake will be just as light and will have an added tastiness in flavor. When making gingerbread add half a cupful of cornmeal. ferent taste. before dipping up the batter for dropped cookies and the batter will not stick to the spoon. of whipping egg whites to a stiff froth and folding them in, try adding one egg white at a time, beating thoroughly after each egg white is added. This makes a nicer, lighter cake and is much easier work. out a cupful of molasses you will not waste any if you warm and thoroughly grease the cup before molasses into it. out the molasses and not a bit will stick rln take a 1?‘:1‘: :ay desired shorten- A good plan whicl ng or unsalted butter and mix with a pl h has never failed in | (1€ O BReSed buler pan with the mixture, then pour in the batter. stick. Use a wooden toothpick for try- ing a cake instead of a broom splint. There is not always a new broom handy and splints collect germs. may be made with egg yolks. egg yolks light and mix them with halt a cupful of confectioner’s sugar and one-fourth cupful of orange juice. not of the right consistency to spread, add more of the sugar. is lumpy, sift it. raisins may be added to this icing. whites of the eggs that you use in a white frosting for cakes. y'I‘hls should be done before beating the eggs. Then pour the boiling-hot sirup over the beaten egg whites in the usual way and your icing will not get hard. keep soft and creamy for a much longer time than it would without the baking powder. bright idea and a pair of scissors. They cut holes the size of a silver dollar straight down through every blanket on their beds. Three were homsspun and I could have cried when I saw the damage. When down beside me in their little chairs they thought a story was coming, for they saw my mending on hand. Not so; I explained that they were to sit and watch me re) done to their blankets. thought it a huge joke, but as the min- utes ticked away it ceased to be funny. During most of my spare moments for the next thiee days they had to sit and explanation. Home in Good Taste N About Food Have Found Out About in Cooking. BREAKFAST. Sliced Oranges. Wheat Cereal with Cream. Vegetable Hash. Bran Muffins. Coffee. BY SARA HILAND. ‘The Hitchcock chair, shown in the accompanying illustration, is one of the most charming of the old-time types. It was first made fn about 1820, since which time it has never lost favor; LUNCHEON. Scrambled Eggs with Broiled ‘Tomatoes. Graham Bread. Spiced Drop Cookies, Peach Jam. ‘Tea. vi 3 lices b S e e Sii2t e same |nd with the turn of popularity toward fime. "“This is a great time saver if a | €arly American furnishings s interest - | B y increased. good many sandwiches are to be made. ‘Originally this type of chair was Cakes at Their Bet. finished in black with a gold stenciled Strained honey can be used in place DINNER. i Tomato Bisque. Meat Balls, Brown Gravy. Candied Sweet Potatoes. Diced Carrots. Lettuce and Beet Salad. Fruit Cream Pie. CofTee. design, and the turnings were usually One cup flour, 2 cups bran, 6 tablespoons molasses, 1 cup water, 1 teaspoon soda, !> teaspoon salt. Mix flour, soda, salt and bran; add rest of ingredients and beat 5 minutes, Bake 20 to 30 min- utes in moderate oven. SPICED DROP COOKIES. Half cup butter, !> cup lard, 11, cups sugar, 3 eggs, 3 cups flour, 1 teaspoon baking powder, 1 teaspoon salt, 1 teaspoon cinna- mon, 1 teaspoon allspice, 1 tea- spoon cloves, 1 teaspoon nutmeg, 1, teaspoon soda, 2 teaspoons water, 1, cups raisins. Melt butter and lard, add sugar and eggs and beat well. Sift flour, baking powder, salt and spices to- gether. Dissolve soda in water. Mix all together and add raisins, which have been floured. Drop by teaspoon on greased tin and bake in moderate oven. Makes three dozen. CANDIED SWEET POTATOES. Take medium sized potatoes and boil till nearly done. Peel and cut the long way into 15- inch slices. Fill baking dish with layers of slices, thickly cov- ered with brown sugar and bits butter. Pour over !> cup boiling water and cook in hot oven 20 or 30 minutes. After cooking a chicken, pour off the Use exactly the same amount It will give a dif- Dip the spoon in milk | picked out in gold. The designs were mostly of fruits and flowers, and the seats were of rush. Any one having been able to obtain some of these delightful chairs is indeed fortunate, for six of them would be sufficient for a dining room, and for a breakfast room four would do. These chairs would be “at home” in a room caitied out as follows: Wood- work, ivory; walls, treated with an ivory ground paper with shell and lattice pat- tern in light green; floor covering, large rug of the hooked variety in conven- tional design; furniture, built-in corner cupboards with interiors tinted a dull old red; maple drop-leaf table and six Hitchcock chairs; glass curtains, cream French marquisette; overdraperies, flow- ered chintz with a light green ground. Flavor of Meat Improved By Proper Cooking Method shorter time at a higher temperature. The meat of young animals is more tender than that of more mature ones and gerterally cooks in a shorter fime. Spring lamb, broiling chickens, suckling pigs are good examples of this. In roasting meat of any kind best re- sults are obtained if the outside is seared quickly in a very hot oven, then the heat reduced and the meat cooked more slowly until done. Searing—that gray coating that comes on meat when strong heat is applied to it—seals the cut ends of the meat fibers and keeps the juices from running out. Veal and pork, when cooked in this manner, allowing 30 minutes for each pound of meat after searing, and roast- ing at a temperature of 350 degrees, will be as tender as young chicken an as readily digested. & Smoked meats—tongue, ham, smoked tenderloin, etc.—should be soaked over- night in cold water if very dry. For cooking, cover with fresh cold water, heat quickly to the boiling point, cover closely, reduce the heat and cook just at the boiling point. Allow 30 minutes for_each pound ‘When making butter cakes, instead If you wish to measure pouring the ‘Then you can pour o the cup. ‘To keep a cake from sticking to the Grease the cake When the cake is taken from he oven, let it stand for two minutes, hen turn out. If the pans are properly reated in this way the cake will not BY JESSIE A. KNOX. Meat is cooked to improve the flavor, to make it more digestible by softening the meat fibers, and to destroy any in- jurious bacteria that may be present. The degree of heat used and the length of time allowed for cooking. are the de- ciding factors in determining how well these aims are carried out. The length of time that must be al- lowed to soften the meat fibers, or to- cook the meat successfully, depends first on the cut and kind of meat used. For example, a long, lean piece of meat, weighing four pounds, will cook i shorter time than a short, thick piece of meat cut from the same part of the animal and weighing the same amount. This is because, in the first instance, a larger surface is exposed to the heat, and the depth of the meat is such that the heat can penetrate to the inside more rapidly. Meat that has a thick outside layer of fat takes longer to cook than a lean piece, because the heat takes longer to penetrate to the center. When a long- er, slower cooking process is used the interior of the meat is cooked much more evenly than if it is cooked for a DAILY DIET RECIPE Flank Steak Roll. Flank steak, 1% pounds. Hard boiled eggs, 2. Flour, 1 tablespoon. Sal, 1 teaspoon. Minced onion, 12 cup. Melted fat, 1 tablespoon. Canned tomato soup, 1 cup. Water, 1 cup. SERVES 5 OR 6 PORTIONS. Cut off about 6 inches of the steak and save this as a starter for a meat loaf or hash the next day. Roll the shelled hard- cooked eggs in the steak and tie securely or fasten well with skewers. Rub flour and salt over the meat. Put fat in a deep frying pan which has a _cover. Lightly brown meat on all sides in hot fat. Remove meat. Add minced onion and simmer 5 minutes until very light brown. Add canned soup or canned to- matoes. Add water and blend well. Then replace meat in hot gravy. Cover closely and simmer slowly about 1% hours until tender. 3 A very dainty golden icing for cakes Beat two ar If the sugar Chopped nuts or Add a pinch af baking powder to the It will MOTHERS AND THEIR CHILDREN. One mother says: One moming Dick and Patty had a I invited them to sit ir the damage they had ity DIET NOTE. Recipe furnishes protein. Some lime, iron and vitamins A, B and C present. Could be eaten by normal adults of average or under weight. The meat could be taken by those wishing to reduce, but the amount of gravy should be much restricted because of the fat and flour contained in it HOUSE COFFEE TheFlavor is Roasted In! watch me. I did not moralize as to why they were there after my first Though it was severe punishment. it was effective, as they never afterwards cut a single thing that caused damage and they are now in high school. For a cool refreshing meal ' SHREDDED HEAT ounces full-size biscuits With sliced peaches or other fresh fruit, whole milk or cream and sugar - Try it for luncheon! TRISCULIT -Awhole wheat water for tea or lunch, VISITORS WELCOME TO ALL FACTORIES THE EVENING STAR, WASHINGTON, D. €, FRIDAY, SEPTEMBER 7, 1928. FOOD PAGE. Choice of Foodstuffs Easy With Fall Market Offerings ‘The passing ofz Labor day finds most of the erstwhile vacationists home and again engaged in their normal pursuits. This and the prospect of cooler days in the immediate future augur well for the dealers who trade in foodstufls. There is no gain- saying that the Summer holiday and heat interfere P immeasuraoly with the purchase of table commodities and the grocers welcome the Fall. Appetites are exer- cised and pick-up meals are succeed- ed by more sub- stantial vepas ‘The human sys- tem requires more nourishment dur- ing the Fall and Winter than in the Summer. What- ever the taste, the housewife will find in the shops and markets these days ample supplies of wholesome, tempting things with which to satisfy the palates of her family. There is an abundance of green produce and enough fruit to fill all needs. Nearby producers have been exceedingly busy despite the inclement weather and although in many cases there have been a loss of crops there is no visible indication of it. While: Washington must depend to a certain extent upon shippers from remote points, the National Capital is strategically situated as it concerns the supply of fresh vegetables from Vir- ginia and Maryland farms. Thousands of bushels of apples are recelved weekly from orchardists in the immediate vicinity, and sell for 25 cents for 4 and 5 pounds according to size and variety. Extraordinarily splendid looking peaches have been seen on the market and are bringing 5 pounds for 25 cents. Plums, 25 cents a dozen; pears, 3 pounds fo» 30 cents; bananas, 25 and 30 cents a dozen; Malaga grapes, 13 to 15 cents a pound. A recent crop of sweet potatoes has VACATIONISTS ARE. arrived and may be obtained for 20 cents for 4 pounds. Other potatoes, 10 to 15 pounds for a quarter. Other vegetables are as , follows: Tomatoes, 7 and 8 cents a pound; asparagus, 25 to 35 cents a bunch; squash, 3 pounds for 5 cents; beets, 5 cents a bunch; home-grown peas, 15 cents a pound: cucumbers, 5 cénts each; cabbage, 15 |- cents a_head: car- rots, 5 and 10 cents a bunch; onions, 5 cents a bunch; lettuce, 13 and 15 cenis a head; string beans, 10 cents a pound. There has been little or no change in the cost of meats. The season is about here when the butcher comes into his own, for although there are many vegetarians there are also thos who regard a meal as incomplete with- out meat of some kind. Meat prices are as follow Veal roast, 35 to 40 cents a pound: veal chops, 45 to 50 cents; veal cutlets, 60 to 70 cents; breast of veal, 25 to 30 cents; lamb shoulder, 30 cents; shoulder lamb chops, 35 to 40 cen cents; breast of lamb, 18 cents; 55 to 65 cents; sirloin, 55 , 45 to 50 cents; Delmon- ico steak, 48 cents; flank steak, 45 cents; prime ribs, 40 to 45 cents, de- pending on cut; chuck, 30 to 35 cents; three-cornered, 35 cents: fresh hams, 30 cents; legs of Spring lamb, 43 cents: prime loin pork chops, 35 cents; prime roast pork, 30 cents; corned be 5 to 35 cents; beef liver, 25 cents: calves' liver, home-dressed, 70 to 80 cents. Chickens, baking size, 45 to 50 cents a pound; frying size, 45 cents a pound; stewing size, 40 cents a pound; broilers, 50 cents,a pound. Eggs are bringing 40 and 50 cents a dozen and best grade butter, 55 to 65 cents a pound. | APPLE S ARE RECEIVED FROM NEARBY |ORCHARDIST S, 2 Good Meals Without Meat ‘When for one reason or another the diet cannot include meat, there is al- ways a question of what to substitute for it. Unless they are carefully planned, meals without meat seem to be not quite satisfying. And yet with a little forethought and a little knowledge of foods that contain the same nutritive elements as meat, it is entirely possible to work up a list of recipes that will be so satisfying that the meat will not be missed. In substituting other foods for meat it must be kept in mind that meat is a protein food, and that only some other protein food can be used in its place. Those most in use are nuts, cheese, eggs and some of the vegetables, especially peas, beans and lentils. Milk is also an almost indispensable part of such a diet. Perhaps the best way to tell of the foods that can be used in making up a meatless dietary is to give a few menus. 1. Thin cream of celery soup; nut loaf with brown sauce; scalloped pota- toes; spinach; lettuce and sliced tomato or tomato jelly salad; tapioca pudding. 2. Vegetable bouillon; baked noodles, spinach and swiss.cheese: Spring salad; fruit bread pudding; coffee. 3. Asparagus timbales; stewed spin- acih and carrots; buttered potatoes; celery and radish salad; lemon or pine- apple pie. 4. Spinach ring with mushrooms; baked potatoes: stuffed pepper ‘salad, French dressing; whole wheat bread and butter; rhubarb—or any - fruit— tarts. 5. Rice loaf, Creole sauce: spinach; green peas; celery and peanut salad; lemon whip: coffce. 6. Vegetable souffie with mushroom ana parsley sauce; baked potatoes; but- ‘ered cabbage: sweet pickled beets: fruit salad; coffee. KEEPING MENTALLY FIT BY JOSEPH JASTROW. Dreams of the Blind. * Since most of our dreams are dream. 1 while the dreamer said: “Control your= self.” Dreamer regretted that she had ons, | not stayed his arm; then listened to the we are curious to know how the blind | agitated breathing of her sister Can you construct a dream | yife) and the frightened whimpering os (the lon what you hear and feel and taste | the children. and smell? There is no doubt that you |can and do; but for the sceing the | While this dream reads much like our own dreams. if you will examine | scene so dominates that the imagina- |t closely youll note that it is mainly |tion works ‘mainly with seen image | In speaking of the blind we must di: in terms of what is heard, and the situation is inferred and followed from | tinguish between the totally blind and | the sounds: next are touches and move- | the partially blind, for even a remna of vision makes a different eXperience | nothine’ seen and | of night and day and finding one’s a |and partial vision may include som | thing of color. Even more :mportan: {is the distinction between those born | fieq | blind and those who lose their sight | later. Any one who has seen for some | years has a storehouse of images that | may be drawn upon long after blind- | ness stops any addition to it. In an | investigation which I made many yeais | ago I found that when biindness cam: on after the fifth, sixth or seventh year there remained some use of vision in dreams. The dreams of those who be- came blind much later in life are sub- stantially like the dreams of the rest of us. There is a recent study of the dreams of the blnd by a young lady, Miss Elinor Deutsch, who herself has been blind from birth, though she retains enough_vision to tell light from dark- ness. ‘This gives her some notion of what seeing is, but all she knows of objects comes from her other senses. She is a frequent and vivid dreamer, | and it appears that the blind are just as good dreamers as the seeing, though | the content and manner of their dreams reflect that of their waking life. Moreover, they use the same words that we use, and from what they read they gather a good deal in regard to what our world looks like; so they often describe their dreams as “sceing” things. When they write and make up little stories, these compositions may be full of words referring to color and all the usual description of the seeing, but it is verbal mainly, or imitative, with those words carry to the seeing. must remember also that when we dream we are no longer bound by sense, and often describe results only —something that we know or learn or understand, without knowing how we come to do so. And some dreamers dream largely in terms of conversation rather than direct experience. Here is one of Miss Deutsch’s dreams in abridged form: She was seated at the dinner table with the members of her family. She was eating, but in the dream what she was eating did not appear. (Smell and taste dreams are rare, anyway). | A discussion arose as to the cost of some material used in the kindergarten. The brother-in-law thought the stuff too expensive and that a cheaper imi- tation would do as well. This made his wife very angry. Her husband said: “You mean that if I won't buy it you'll get it yourself,” and she replied that was just what she meant. He flew into a rage, uttered a snarl, sprang to his feet ready to stri%e her. (Dreamer knew he was going to strike because his arm brushed against her in rising.) Also her mother said: “He's going to strike her.” The brother-in-law stood aying, then staggered from the room, OU can now identify Swift’s Premium Hams and Bacon not only by the brand “Swift Premium” but also by the distinctive branding of the name “Swift” in dots on the side. This branding resembles the rich brown color of the broiled ham and bacon. When it is being sliced by the dealer After it is sliced and on display g When it is delivered to your home. This distinct branding is just one more feature that has made Swift’s Premium outstanding, Insist on this identification mark. Swift & Company | slight sense of the real experience which | We | Nt | ments and some vague inferences, but no visual details. Auditory dreams dominate. In another dream she was to be electrocuted for some crime not specis and was curious to know whether she would survive after death. She | knew the yard was paved with flage stones because she could feel them with her feet. After some waiting the guards led her gently to the chair, a large leather easy chair, and turned on the current: at which point she woke with fear and horror. This nightmare is & silent dream and the teuch sense doms= inates. It is rather unusual. Mi Dentsch has collected many dreams of the blind which show much the same features, though as many of these “blind” see a little and many were not blind from birth, a vague sort of seeing is mingled with what is hfard and felt. A few typical * dreams may be added: R. S. aged 14, dreamed that she went into the kitchen where her mother was washing dishes. Her mother “sud= denly fell to pieces” and she knew it by the rattle of her mother's bones as they dropped on the floor. (Sound dream.) T. M. aged 11, dreamed that she came home with her family and found a robber who had “spoiled all the tood, making it rotten. She even found & glass of water “sour.” . She tried to shut the front door but her father's foot was in the way. The foot changed into a ring which broke in half when she stepped on it. (Taste and touch dream.) R. D, aged 13, dreamed that she flew to the sun on a cylindrical glass bead; she was on the top and others clung to the sides of this conveyance, “I knocked my head against the sun and knocked off a piece of my halr, Then somebody told me this would be saved for me till I died and came to Heaven.” (Touch and movement dream; even the sun is felt only, not seen.) All this makes an interesting lesson in psychology, showing how our thoughts are bound to our sensations, yet escape from them by way of the imagination and the expressive power of words. Yet though the blind think and dream as we do. théy carry the handicap of their limited experience. The richness and readiness of our world escapes them They travel, but iess easily, on the road of mental fitne Vegetable Purees. Vegetable purees containing milk are usually valuable adjuncts to a child's diet. They are made of spinach, car- rots, celery, asparagus or peas. By cooking the vegetable in a very little water until it is tender, and then rub- bing it through a strainer, a thick pulp is obtained. This pulp is thinned with milk, seasoned with salt 2~ bute ter, and reheated in a double boilee,