Show I 1 he KITCHEN CABINET I 1 k A cj 1 western newspaper Nw paper union whose uck tuck Is I 1 better tar ar than yours you rat the other fellows fellow chos a road a aerna always lined with flo the other fellows teU owe who la in theman the man who see beams ins boget to set most moat joy la in life with least regret who always blair leerne to win ali his bla bot bet the other fellow SUMMER SOUPS As an soups are always la in season the variety Is only modified fled by the time of year vermont chicken So pReheat Sou six cupfuls of chicken stock season with salt and pepper if needed and a little grated onton onion add one head of lettuce g shredded and one cupful oi of green ve peas as simmer until the peas are done bent one egg and add enough broad bread crumbs to make a paste shape into bills balb and season drop into the hot soup arid and simmer ton ten minutes serve chicken and potato soup peel and and boll six targe large potatoes mash through a ricer alcer add one quart of chicken stock one pint of ream cream two tw tablespoonfuls tablespoon tula fula of butter and salt and pepper to taste rub through a sieve reheat add a tablespoonful of minced parsley and serve with cro croutons utona cream of mushroom So upTake one cupful of fresh mushrooms cut into dice and cook in a tablespoonful of butter for five minutes add one quart of good chicken stock a tablespoonful each of butter and flour cooked together and one cupful of crenin cream season to taste with salt and pepper german carrot soup peel peal arid and slice six carrots und and try brown bronti in fat with a minced cover and cook slow alow ly until anell sott soft add six cupfuls of beef stock season with salt and pepper and boll fifteen minutes strain through a one fine sieve and serve with croutons drown onion Soup Peel two do docen malt it onions on and try brown in butter add two teaspoonfuls of sugar when brown brow ad add tour four cupfuls of beef broth bring to a boll and serve bread and nd butt butter well viell place a eleca in each soup dish pour over the soup I 1 velvet soup 0 up cook one halt cupful capful of capt tapioca a inaam in alz cupfuls of beef stock tre U beat at the folks ot at three eggs egea to tho the tureen a and nd pour in the soup stir smooth and season with a nutmeg sa salt I 1 t and pepper Ve allstock z Is ia very for or tb this la soup A any hy leftover vegetable such as a a cupful of asparagus peas or cauliflower added to a cream soup will make a most wholesome dish for breakfast there are so many breakfast foods on the that it world bi be sible to aade name them all and new ones appear every few days it li Is a site safe role even when one follows allows the methods 11 for cooking such cereals as direct directed id on on we the package to multiply the abe almo nt least twice and goin eftmus three times this will not only maki make the tood food more palatable but more UROS uble the fruits to in season are the most acceptable the orange and grapefruit we always have with us hut but when melons are on the market they make a pleasant change which ts a always enjoyed peaches plums plume cherries and 4 all the berries are re always appropriate tor for the first meat meal of the day i the rhe babil of filling the center of cantaloupes and musk muskmelons melons with chipped ice spoils the lavor flavor of the delicious fruit chill them before cutting and serve at once when taken from the ice apples are an ith the year round roand standby the choicer apples are kept kelt in cold storage and it not held beld too long in n the pi market arket keep belr heir flavor fairly well ries ale Pancake Dissolve a teaspoonful of soda la in a of cold water and stir it into two cupfuls of thick sour milk add cupfuls of sifted flour bour a half ot salt two well beaten eggs and one cups cup ful of boiled rice beat the yolks and whites lot the egsa eggs separately and fold in the beaten benten whites at the last add two tablespoonfuls of melted butter and cook on a hot griddle serve cakes piled sayer layer coke fashion in twos two w with ith strawberries or other fresh berries crushed and sweetened butter the cakes heap on the berries a and nd serve hot V though coffee cocoa tea or simply hot milk offer i fl choice for or the hot drink c one a e may include the cereal eal cot fees and in malted acted alted milks for or those who P prefer refer them buttermilk Is a most des desirable rable dr drink rind and when w lien obtainable fresh and cool Is most welcome for a morning drink serve with a slice or of dry buttered toast on a hot morning following a fruit course and jt t will be found sufficient for breakfast A tartar sauce Is excellent to serve with a hot but cooked fish elsh take one ona cupful tit of mayonnaise add two tablespoonfuls of chopped olives a tablespoonful of chopped capers cambra ft a teaspoonful spoonful ten of minced pars parsley ley and chives it a little green and red pepper chopped i al 41 |