The influence of well-cooked, palatable food upon the health and general well-being of the family is as certain as that of changes of temperature and more serious in its consequences for lasting good or ill. The sage old saying "Tell me what you eat and I will tell you what you are" is as full of the "pith o' sense" to-day as in ye days of long ago, for food either makes us physically fit and fully efficient, or miserable failures with physical complications that keep us constantly in the physic

Bread, the staff of life, must be palatable and good if we are to be satisfied with it when we eat. Can you think of anything that will spoil a meal more quickly than poor, over moist, doughy or heavy bread? Bread may truly be called the staff of life, as it will maintain life longer than any other single food. Yet many women think bread-making is a simple task; that the ingredients can be thrown together helter-skelter and good results obtained; or that any kind of flour will make good bread. T

It is now possible to serve the same fruits and vegetables on your table in December as in July. Save the excess from your gardens and orchards in the summer and help solve the winter food problems. Are real preservers. Being all glass, they are absolutely sanitary, and they are so "E-Z" to close and open, that a child can operate them. Made in One-Half Pint, Pint, Quart and One-Half Gallon Sizes....

Accompaniment for lamb and mutton, 323 Admiral sauce, 194 A few pointers about vegetables, 136 A la mode canadienne, 302 Almond coffee cakes, 23 American sauce, 383 Angel cake, 433 small, 51 Animal cookies, 71 Anise seed rusk, 28 Appetizers, 175 Apple and raisin filling for duck, 345 and rice custard, 113 butter without cider, 430 cake, 100 croquettes, 114 custard pie, 95 dowdy, 93 Apples, baked, 111 spiced, 112 Apricot shortcake, 97 Artichoke fried in batter, 221 Hollandaise sauce, 220 the Jeru

Dates, to stuff, with ginger, 128 Deep-fat frying, 215 correct temperature for, 215 Delicacies, ginger, 127 prune, 122 Delicious English scones, 45 Delmonico roast beef, 322 Delmonte, creamed chicken, 486 dressing, 465 Desserts, 84 Deviled clams, 267 crabs, 245 egg salad, 288 Deviled eggs, Parisienne, 133 oysters, 409 Devil's food cake, 59 Diet to reduce weight, 399 Dinner, 328 , 337 , 338 Christmas, 356 , 456 , 469 , 470 New Year's, 474 Thanksgiving, 350 Dinners, series of, 404 , 405 Dipping, t

Egg cutlets, 177 lemonade, 390 salad, 130 Eggless mayonnaise, 128 Eggs, 277 la grenadier, 178 cartheoth, 278 coddled, 178 fried, 278 how to cook, 278 pickled, 132 poached, 279 rice bananas and poached, 228 Emince of giblets, 200 Enchildas, 203 English bath buns, 18 butter, 297 dressing for lamb or mutton chops, 160 ham pie, 270 muffins, 39 mustard sauce, 199 rocks, 62 scones, delicious, 45 seed cakes, 61 pepperpot, 446 wassail, 477 water-cress salad, 285 wassail, 477 water-cress salad, 285 Entir

Faggot of soup herbs, 152 Fall menu, 328 , 337 Family Thanksgiving dinner for six persons from a New England farm house, 350 Fancy quince marmalade, 449 Farci, oyster, 413 Fats, 212 Feet, just a pig's head and set of, 452 Fillet fish (Southern style), 316 of beef, 262 à la riga, 374 chicken, poindexter, 207 codfish, tartare sauce, 459 Filling and gravy, 344 dry, 344 for duck, apple and raisin, 345 Grandma Perkins's spicy, 357 New England, 460 olive sandwich, 191 prepared, 351 wild game, 344 Fing

Galatin à la melba, 86 Garlic, 180 Garnish, vegetable, 298 Gelatine, mince, 86 rhubarb, 125 Gems, sour milk, 39 Giblet gravy, 345 Giblets, emince of, 200 Ginger ale cup, 391 salad, 129 cake, 52 cream, 126 crystals, 454 delicacies, 127 jelly, 126 Gingerbread, 373 soft, 57 Tom Tiddle, 464 Gloucester cod à la king, 336 Gnocchi di lemolina, 105 Golden brown, 449 Goodies, Christmas, 361 Goose, roast, 467 Goulash, 161 Goulash, Hungarian, 469 Graham bread, 11 Grandma Perkins's spicy filling, 357 Grandm

Haddie, cream finnan, 315 Hallowe'en, 332 Ham, baked, 269 slice of, 322 sugar-cured, 473 Virginia, 317 , 476 barbecue of boiled, 271 loaf, 269 roast fresh, 319 Haphazard measuring, 393 Haricot, lamb, 327 Hash, corn beef, 317 Tennessee turkey, 206 Hashed-brown potatoes, 423 Havana banana pastry, 225 Head cheese, 271 Heart, calf's à la mode, 291 Hen, breast of guinea (terrapin style), 254 Herb sauce, 198 Herbs, soup, fagot of, 152 Hind quarters, 308 Hollandaise, mock, 382 sauce, 173 , 199 Home-mad

Ice cream, 394 how to prepare, 393 water, 397 Icing, butter cream, 57 chocolate, 57 cocoanut, 22 fondant, 56 honey, 208 orange water, 58 plain water, 58 water, 25 White Mountain, 59 If necessary to keep meat three or four days, 261 Indian griddle cakes, 28 rice, 108 Individual lamb potpies, 327 Irish pancakes, 35 scones, 47 Italian butter, 297 canape, 271 , 274 dressing, 283 polenta, 439 rice, 109...

Jack o' Lantern cakes, 335 Japanese rice, 108 Jellied potato salad, 422 Jelly, cranberry, 84 , 358 ginger, 126 orange, 85 prune and nut, 121 quince, 450 roll, 51 Jerusalem artichoke, 220 Jewish or kosher mince-meat, 365 Juice, orange, 115 Just a pig's head and set of feet, 452...

Kidney, old Philadelphia stewed, 264 pie, 329...

La Brete canape, 273 Lace cookies, 461 Lamb and mutton, accompaniments for, 323 how to distinguish between, 324 baked emince of, in green peppers, 325 Bengal curry of, 325 boiled with ravoli, 326 bone and stuffed shoulder of, 324 cutlets, Mentone, 475 haricot, 327 how to use left-over, 326 roast shoulder of, 322 Lancaster apple butter, 430 Large pound cake, 67 Leftover turkey, 346 Lemon custard pie, 92 dumplings, 98 marmalade, 84 pudding, 235 sauce, 80 Lemonade, egg, 390 Lettuce, try this dressi

Louisiana corn bread, 43 crullers, 53 Lum gum gue, 460 Lunn, Sally, 19 Luncheon rolls, 16 Lyonnaise potatoes, 472 Macaroni and cheese, 105 au gratin, 258 custard, 257 cutlets, 103 mileuse, 256 Neapolitan, 102 olives and cheese, 190 souffle, 106 to prepare, 256 Mackerel, broiled, 471 salt (Flemish style), 307 Maintenon sauce (for au gratin dishes), 195 Making a chocolate sauce using cocoa, 82 scrapple and hogshead cheese, 433 Malvern cream, 211 Mangoes, stuffed pepper, 443 Marmalade, fancy quince

Sauce, apple, my ideal, 114 artichoke, Hollandaise, 220 banana, 229 batardi, 382 Bearnaise, 195 blackberry, sweet spiced, 81 Bohemian, 384 brown, 383 Canadian, 384 caramel, 79 celery, 194 cheese, 196 , 272 cherry, 81 chili, 438 chocolate, 82 , 83 cider (champagne sauce), 382 cream, 384 horseradish, 195 creole, 198 cucumber, 197 custard, 79 English mustard, 199 fish, 231 fruit, 79 custard, 82 herb, 198 Hollandaise, 173 , 199 horseradish, 384 lemon, 80 Maintenon (for au gratin dishes), 195 Mexican

The law provides that apples, cucumbers, cabbage, pears, peaches may be sold by numerical count. 5 to 8 eggs to 1 quart of milk for custards. 3 to 4 eggs to 1 pint of milk for custards. ½ teaspoonful of salt to 1 quart of milk for custards. 1 teaspoonful of vanilla to 1 quart of milk for custards. 2 ounces of gelatine to 1¾ quarts of liquid. 8 level tablespoonfuls of cornstarch to 1 quart of milk. 8 level teaspoonfuls of baking-powder to 1 quart of flour. 2 teaspoonfuls of baking-powder to 1 cup