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Show l - ; The KITCHEN CABINET Copyright, Itil, WriUrn Nawiptptr Ualoa. I know not where Ilia l!nd lilt Their frondtd palms In air; I only know I Cannot drift Ileyond bla love and care. Longfellow, DISHES FROM PRESERVED FRUIT In an emergency, even In season of fruit, one will find It convenient to uso somo of the HJpHJjHJ on tho pre- BSB servo shelves. Ijcj Mf'li?in cncn cuptal of 5iiy pulp tho whites of thrco eggs beaten stiff and sweetened. sweet-ened. Fill tho cup two-thirds fult of soft custard and heap the fruit mcrlnguu on top. Berry Float. Heat ono quart of milk; add ono cupful of sugar and one-eighth of n teaspoonful of salt; when boiling stir In a tnblcspoonful of cornstarch thinned with a little cold milk; let It boll for flvo minutes, stirring often, then add tho beaten yolks of three eggs; rcmovo from tho heat nnd beat whllo the mixture cools. Strain tho Julco from a ptnf of canned berries nnd sweeten to tnsto. Beat tho whites of tho eggs until stiff; add two to four tablespooufuls of powdered pow-dered sugar and somo of tho berry Juice very llttlo to color. Spread the berries on tho custard, then heap tho mcrlnguo on the berries. Serve In glasses If so desired. Stuffed Fruit. Place halves of fruit In a pan, flli tho centers with orange marmalade, raisins, dates, figs, or chopped nuts. When thoroughly heat ed rcmovo to a warm serving dish and pour over them n soft custard or melted marshmallows. Peaches, pears or apricots aro especially good this way. Pineapple Mousse. Tako ono cupful cup-ful of sugar or less, tho Julco of half a lemon, n tablespoonful of gelatin and ono cupful of water. Soak the gelatin In cold water for ten minutes, then set In hot water to dissolve. Add tho plneapplo and lemon Juice. Pack In ice until ready to serve. Tho Jelly will harden If plnced on Ice. Bran Fruit Roll. Make a bran biscuit bis-cuit dough, roll out Into two sheets, da ono sheet, well buttered, plnce a cupful cup-ful of raisins; placo the other on top with a cupful of dates or tigs. Roll tho whole like a Jelly roll, pinching the ends together. Bnko for one hour. Serve with any fruit or cream and sugar. It U nearly an axiom that people will not be better than the booki they read. GOOD E$a OISHES Eggs all over the country hnvo been reasonable In price and plentiful. As i--P a food eggs nre g-"""1 family who needs eggs hut does not care for them, It U necessary to mask them with other foods. A pleco of epongo cake will be eaten by the child who will refuso eggs; ns this cake Is rich In eggs It Is good nnd wholesome. Spanish Eggs. Tuke one-half can of tumuto, pour off nearly all the liquid and heat tho tomutoes In a saucepan, seasoning with salt and cayenne, with a llttlo chopped nnlon, and cook ten minutes. Then lrenk In four eggs and stir with a fork until the eggs are cooked and have the consistency of scrambled eggs. Serve this linmedl-atcly linmedl-atcly on rounds of buttered toast. Supper Dish. Sprcud slices of stale bread with butter, place In a baking dish, sprinkle each luycr generously with cheese, neat two eggs, add on? cupful of milk, salt and paprika to ieason nnd pour over the bread. Hnke In a moderate oven until the custard Is set. More eggs and milk will be needed for a larger dish. Macaroni and Eggs. Cook macaroni mac-aroni nf any kind uutll tender In boll-lug boll-lug Milted water. Druln nnd place In a well-buttered baking dish a layer of the cooked macaroni; over this put a layer of sliced hurd cooked eggs, uslnj five eggs for a dish serving six. Sprinkle Sprin-kle with cheese, add a bit of onion Juice or grated onion and then a layer of thick white sauce mado by cooking together two lublespnonfuls each of butter nnd flour and one cupful of rich milk, itepent with more mac aronl, cheese, egg nnd white sauce and finish the top with buttered crumbs. Hake In n modernte oven until un-til well heated nnd tho crumbs am brown. |