Show THE KITCHEN CABINET 0 1930 atel it 11 aint in the tress tree that block the trull it 1 aint I nt the th ash h or vine pine for it if you rail fall or it you tall fall it was wa some poky pesky vine that tripped you up that threw you down that caught you unawares unaware the biff bs things you can walk around nut but watch the way for or snares nare THIS AND THAT place slices of pineapple around the ham when vi hen baking and baste with the liquor from the pan serve the ham garnished with the nicely browned pineapple slices horseradish Horse radish la Is muc much hl better it if grated and used within ti a week or two as it loses its flavor and pungency y by standing even if well sealed add a little vinegar sugar and salt to tho the grated root and cover tightly never throw away even a small bit of cheese grate it add to any cream soup o u p creamed potatoes omelet or 0 escalloped escal sc loped dish while the rhubarb Is in fresh and tender prepare e some rhubarb conserve combine lour four cupfuls of rhubarb cut fine four cupfuls of sugar two oranges juice and rind two lemons juice and grated rind one fourth of a teaspoonful teaspoon tul of salt heat the mixture until the an sugar ar Is dissolved then b boll rapidly and not too long to destroy the color rind and flavor add one cupful of blanched blanch ed almonds shredded and pour pou r into je jelly ily glasses let the mixture cool a little before putting in the glasses as an the nuts will otherwise come to the top fowl on en casserole Cae role cut the fowl into serving sized pieces dust with pepper a and nd salt and dredge with hour flour brown delicately in a small quantity of tat fat As each piece Is cooked remove to the casserole rinse llanso out the fat in tho the frying pan and add to the casserole arver cover and cook in a slow oven tor for three or tour four hours or until antl tender just before serving remove tho the fowl and add to the juices one cupful of milk which has been blended with one and one halt half tablespoonfuls tablespoon tula of hour flour cook for ten tea minutes replace fowl and serve from casserole chicken loaf this la Is v very cry nice to serve sene sliced as cold meat also good tor for picnic baskets and sandwich filling take two cupfuls of chopped cooked chicken ISI moisten one cupful of 0 bread crumbs with one halt half cupful of one halt half cupful 0 of mashed cooked pens peas salt paprika onion and green pepper fried in a little butter adding two bl eaten beaten eggs at the last place in a greased baking dish and bake one hour in a moderate oven or until firm and brown turn outon out on a platter if se served hot and garnish with sliced tomato turnip or OP carrot custard take one cupful of grated raw carrot or turnip mashed and cooked beat two eggs add the vegetable and one pint of milk one halt half teaspoonful of salt two tablespoonfuls of melted butter and a few drops of tabasco mix well and bake in a dish set into hot batet wate when the custard ts Is set in the center serve at once DESSERT FISH MEAT SAUCES A delicious sauce bailee to tol serve on a cottage pudding or any steamed cake isk la I 1 butterscotch sauce to T 0 ono one cupful of boiling wa water t a r a d dd d one cupful of brown browa sugar two tablet spoonfuls of floury flour a dash of binnal mono mon and one fourth teaspoonful of salt thoroughly mixed cook until the hour flour lias has lost its raw taste and the mixture ens stirring to prevent lumping cent bent in two tablespoonfuls of bi butter itter and remove from the heath heat adding one halt half teaspoonful of vanilla or coffee exl exi tract this la is good served hot on ice lc cream cus bustards custards tards or baked puddings hard sauce cream together one fourth of a cupful of butter and three fourths cupful of powdered sugar ada onelia one half lf teaspoonful spoonful ten of vanilla and one eighth teaspoonful of grated nat meg long beating makes a cre iray hard sauce add the sugar for variety substitute brown sugar and flavor with maple or grated lamod or orange ond horseradish Horse radish sauce this Is good with ith fish or cold meat and well liked with beefsteak bent one halt half cupful cupful I 1 of cream until thick add one balt hal teaspoonful teaspoon fu 1 of salt one teaspoonful of ef sugar three or four tablespoonfuls tablespoon fuli 0 of f fresh grated horseradish horse radish and a teai spoonful of vinegar good for a sauce BOUCQ over cooked beets spanish sauce add two tablespoonfuls of chopped onion to two tablespoonfuls of butter and cook until t tender and yellow add one chopped green pepper one half cupful or of celery two to ten spoonfuls of minced parsley one bay leaf two cupfuls ot of tomato one tablespoonful of flour and salt and pepper to taste blend the flour with a little butter before adding to the sauce cook for halt half an hoar remove the bay leaf cook ten min tite longer adding the flour and hotter butter nt at this time now add tout four tablespoonfuls of minced limn and serve nt at once xu H i |