Show TH THE KITCHEN CABINET I 1 cc 1828 newspaper union unions your tour dreams Ire tima are the wealth of 0 your spirit the coal the ideal you long lone to attain the radiant vision that gladdens your be soul u the hope t that hat illumines the years aa they roll roil and robs roba them ot of sorrow borrow and pain j HINTS AND THINGS if fond of oysters add a little bittle liquor to tomato bouillon it greatly improves the savor gavor vanilla it fla a v vor 0 r should not be used in tried fried foods like doughnuts crull crul crullers lers e rs and such cakes nutmeg or other ute uie appropriate it if silver Is washed and dried as aa soon as possible after using much of the polishing will be eliminated lay a cold cloth dipped in cold water over the bottom of a cake tin the cake will be removed much easier dry bits of cheese put through the meat grinder and mixed with boiling hot cream a dash of cayenne will make a good cream cheese to serve in various ways spread on crackers and served with a salad it makes a good luncheon dish when roasting meat a teaspoonful of sugar added to the water when basting adds flavor as well as color to the roast and gravy always dry graniteware away from the heat as it will chip una and crack often bits will get into the food in this way it if a child should get any foreign substance up his nose do not try to ta probe for it but put a bit of pepper or snuff on the lip under the other nostril he will sneeze and dislodge the obstruction unless firmly lodged in such case call a physician blowing up the tree free nostril Is often a help if the object Is riot not too tightly lodged keep old stocking ng legs to slip on the arms when cooan cooking to save good dress sleeves or oi use them for covering legs of chairs or tables when moving cut into two inch strips silk stockings of various colors are crocheted or moren into pretty covers for cushions cover the small clock with a glass bowl if the ticking annoys at night the time can be seen without the disturbance tur bance of the noise when washing greens add a handful of snit salt to the water it will dislodge any insects that may be clinging to the leaves zinc filings filing or small pieces of zinc placed on the coals in a grate or furnace will clear the chimney of soot A tablespoonful of vinegar added to stews of meat that are tough seem to soften the tough fibers wonderfully summer dishes during the hot weather the meat supply should be cut down dovin if there are mushrooms to be had from the fields one need not miss having appetizing pet izing meats tuna fish with mushrooms take two cup cupfuls of tuna fish one cupful of thin cream one teaspoonful of butter one half teaspoonful of salt a few dashes of cayenne a grating of nutmeg neg two cupfuls ot of mushrooms cut into dice and cooked in butter five minutes one cupful of white sauce and a tablespoonful lable spoonful of minced parsley add the mushrooms to the tuna the cream and the seasonings son ings s stir in the butter beitter and simmer TW 15 minutes serve on buttered I 1 toast and pour the hot well seasoned white sauce with the parsley added over all queen of bread pudding during the summer when breid bred moulds quickly various puddings and au all gratin dishes may be made occasionally take one pint of milk one pint of bread crumbs the yolks of two eggs one cupful of sugar a tablespoonful of melted butter the rind and juice of half a 1 lemon mon beat the ehlt whites of the eggs very stiff add two tablespoonfuls of powdered sugar cover the pudding after mixing with a layer of sugar and lemon juice and rind then jhen cover with the meringue and bake until brown serve with cream or a hard sauce cottage cheese with lettuce heap creamed cottage cheese on fresh crisp lettuce top with a spoonful of good boiled dressing and garnish with a cube of jelly or a bit of preserve sprinkle with chopped nuts if desired best lima beans take two cup luls fuis ut ot tivi ii beans add one me daum sized green pepper one ODO onion and one carrot chopped cook in boiling water until tender then salt reserving when draining one half of the liquor mft two tablespoonfuls tablespoon fula of butter add two tablespoonfuls tuble spoonfuls of lour flour pepper and salt to taste then add adal one h halt a if cupful 0 of f the hie liquor r and the same amount of milk cook conk until smooth pour over the vegetables and serve hot I 1 veal birds this is a alili that hat ts Is especially especial lv enjoyed in summer have a lice allce of veal cut from the leg pound it until thin jilin cut nto into strips and place on ca each ii a spoonful poon ful of sen seasoned crumbs roll up the stripe tle tie or skewer dip into sens seii nned flour and fry until well browned brov ned now adil add a cupful or more of 0 thin cream and simmer for half an hour serve with the skewers removed and the saure sauce dover the birds hiat Hi vt ca |