Meat substitutes

Q The use of raw vegetables and fruits as food is steadily increasing as persons begin to understand their increased food value when eaten in this state. The mineral elements are among the most important in any food product. These elements consist of organic salts which are found in vegetable foods in the form most readily assimilated by the system. These salts are more or less changed by cooking or may be lost by the careless preparation of the food To ;be sure of obtaining them, therefore, a generous proportion of the diet should be of vegetables and fruits that are eaten raw Table talk, to be perfect, should be sincere without bigotry, differing without discord, sometimes grave, always agreeable, touching on deep points, dwelling most on seasonable ones, and letting everybody speak and be heard L — Leigh Hunt. Bress de Lo'd I ain't got ter salt my vittles wid tears from de mo'ners' bench no mo'. — Good Things and Graces. SOUPS Q Nut Chowder Two medium-sized potatoes ; one large onion ; two tomatoes ; one-half small, green, sweet pepper, cut into strips; one dessertspoonful of peanut butter dissolved to a cream ; two tablespoonfuls of finely ground mixed nuts ; salt ; one quart of water. Let the potatoes and onions be sliced thin but not chopped fine. The tomato should be cut into small pieces. Boil all together until the potatoes and onions are tender, just before serving add a teaspoonful of ordinary butter Q Strained Nut Soup One large onion ; two good- sized tomatoes ; one dessertspoonful of peanut butter ; one heaping teaspooonful each of peanut and mixed nut butter ; one coffeecupful of soaked entire wheat bread crumbs (though any wholesome bread will answer). Dissolve nut butter in a little water If liked, curry powder may be added, but for the ordinary taste when flavoring with curry powder use much less than the recipes for curried dishes usually advise. In this use a scant teaspoonful dissolved in a tablespoonful of water Boil forty minutes, take from the fire and put through a coarse strainer. The result should be a brown soup of cream consistency. Q[ Okra and Nut Soup One heaping tablespoonful of rice ; one medium-sized tomato; cne small onion; two cups of canned or stewed okra; one teaspoonful of nut butter, salt and Let the wine of joy flow freely. pepper. Peel the tomato and onion and mince them very fine. Boil the rice, minced onion and tomato in a half'pint of water until the rice begins to be tender. Boil the okra a few minutes, put through a colander. Dissolve the nut butter in two tablespoonfuls of water and add it to the soup, with one and a half pints of water. Boil ten minutes and serve. Q Filbert Soup One pint of water ; one and one-half teaspoonfuls of finely minced onion ; one pint of milk ; one tablespoonful of rice, boiled until tender. Finally add filbert meal until there is a decided filbert flavor, salt to taste, let it boil five minutes longer and serve. This is a delicious and delicate soup. Q Tomato Bisque