Arizona republican., 1912-03-10

What does a man need for his nfa- tcrial life in the best possible condi- tions? A healthy diet, simple gar nIents. q salubrious dwelling and air and movements.
 CHARLES WAGNER. MENU SUNDAY Breakfast. SteWed Apricots Cereal
 French Toast Maple Syrup Boiled Eggs Coffee
 Dinner
 Onion Soup Celery Olives
 Veal Pot Pie Baked Potatoes
 Spinach With Egg Lettuce Salad Chocolate Blanc Mango Apples Cheese Supper
 Club Sandwiches (HoD Paper Bag Baked Potatoes Pickles
 Baked Rhubarb and Raisins l White Cake With Maple Cream Filling Cocoa
 In the New York Cooking School. where afternoon classes are arranged i for children from very poor homes plain cooking with inexpensive mater l ials is taught-general instructions given in the preparation of simple well balanced meals and practical sug- | gestions for bettering this home life etc. The entire expense of these classes is borne by people interested
 in the children. or by the school.
 While the making of coffee is taught ! in the second lesson that the children ! may know just how to prepare it for their fathers and mothers. the teachers | emphasize the fact that cocoa shells make a far more wholesome beverage for the children themselves-and one that is very inexpensive and at the
 same time nourishing
 Many of the CocOas ;n the market
 have been softened by a!kalis-and are
 therefore not so digestble as the drink
 made from the shells
 Cocoa Shells.
 To make the drink-Cook one half
 pint of the shells for a half hour in
 one quart of boiling water Strain and
 serve with hot milk and sugar tc
 sweeten Tkis way of making cocoa
 is often pr -sHrioed by physicians for
 invalids. children anu persons of i'm
 paired digestion. when coffee is for bidden. The shells of the cocoa bean
 contain the same principles as the
 kernel while the flavor is suggestive
 of chocolate.
 l Casserole of Rice and Meat
 In even the poorest of Italian homes
 the brown Casseroles are in evidence i Failing. one. however. any deep earth
 en or granite ware dish will answer:
 Wash thoroughly in two or three wa
 ters one cup rice Drain, then throw
 into kettle of boiling water with d teaspoonful salt Boil rapidly for fiji
 teen ar twenty minutes. until the ric. | Is tender. drain and set back on tn, range or in the oven for the rice [, ] swell and dry. Take one third of In { cooked rice and set aside, and witt { the remainder line sides and bottom 3 of the buttered casserole. To one pin ' of cold minced mcat-any sort pre- ferred-add two well beaten eggs. tw tablespoonfuls dried bread crumbs. ! tablespoonful of chopped parsley, { teaspoonfuI onion juice, two table ] spoonfuis melted butter and salt. pep ] per and sweet herbs n season. Mi ] thoroughly. add gravy or stock t make rather moist, pack into the cen } ter of the casserole. cover the top wit > the reserved rice and cook covered fo
 an hour. Serve with tomato sauce. 4 Fish En Casserole. Haddock or cod are specially nic | for this. selecting. if cod, the middl | cut, about two and a half pounds; pu ' into the casserole, first removing tn | skin, and then cover with prepares sauce made by heating pint of mil ' in q saucepan with d sliced onion. tW | cloves. a blade Oc mace, two table spconfuls pafsles'. and little grate yellow lemon peel and salt and pep per to seasOh. Simmer gently twent minutes. then straIn, put into a sauce pan, three even tal'iespoonfuls vege table shorteninrr. or lutter. and tw tablcspoonfr!s Of flour When melte and blended. pour in the strained milk q little at time, pol; until shoot | and thickenei and add to the fsf Cover with thick piece of oiled pa per- then the casserole cover and bak about half an hour in q moderat | oven.
 PhilsdcI pi,;a Black Bean Soup. M To make this delicious soup you wi require one pint of ;he black or turtl beans. Wa5n thoroughly. cover wit cold water. and It thcrI soak owe right. In tte morning pat over n
 fire in the scrp kettle with fiv II quarts of cold water, q ha.f pound c salt pork cut in fine pieces and
 quarter pound sf jean fresh beef II cook slowly o"er moderate fire
 chrp fine pue carrot. one small turniI
 am, an onion; add to tiir ingredient
 and cook s'.,xly for two or thre
 hours Ha'f au .our hcfore servin
 selycn witli salt. r'ilC:. dash C
 rl1c" ard a tiny bit g'. und clover
 <tra:n through (" alide:. then add | ha;f gil: of cherry Of por, wine. Hay \ ready in hot tu-,en two or tilre \ hard boiled eggs, sliced. and one lemo | cut in thin slices; pour the soup ove | them and serve with croutons. Croutons-
 III Cut slices of stale bread in tin V cubes or diamonds. lay on bright ii
 drippinE pan and set in the ovei