Show the KITCHEN CABINET anz E 1930 western Newa newspaper paper union how vat vast and profound Is the influence of the powders of he heaven aven and earth we VV seek beck to perceive eel ve thorn them and we do not see them we seek to hear them and we do not hear bear them identified with the substance of things they cannot carnot be separated from rom them CO CODFISH WAYS one way of serving codfish which is usually very popular Is with baked potatoes the codfish is parboiled broken into 0 small pieces and added to a drawn butter sauce or a rich white sauce or 0 r simply plenty of butter added and served hot H with the potatoes 3 As fish balls there Is nothing better for breakfast or a luncheon dish parboil in a large piece drain and lay in melted butter and baste it while heating tang either on the range or in the oi 01 en serve when the butter has been well soaked in scalloped cod flake one and one half cupfuls of soaked codfish or tile the fresh may be used if available chop one onion one green and one red pepper removing the seeds and white fiber a tablespoonful of chopped capers or green pickle arrange the codfish in layers with the peppers and cover the whole with a halt half cupful of buttered crumbs bake adding one and three fourths cupfuls of white sauce so nee with tile the codfish before the crumbs are added codfish souffle take two cupfuls of mashed potatoes one cupful of shredded codfish two beaten eggs separate the whites and yolks add one halt half of a green popper pepper diced dicea one half of an onion chopped fine and two tablespoonfuls of melted butter mix pill all of the ingredients adding salt and pepper and fold in the stiffly beaten egg whites at the last cake bake in a buttered baking dish in a moderate oven the onion and pepper may be cooked in the butter then added to the fish and egg yolks serve with string beans green peas or onions codish pie put a layer of nicely seasoned mashed potato in a we well ii buttered baking dish cover with a layer of codfish which has been parboiled and cover with plenty of butter cover with another laser laer of potato brush with egg and milk and bake in a hot oven until the pot potato ato Is well browned on top serve from the dish with cabbage cole slaw using vinegar vl negar enough to make the dish snappy in flavor good things we all enjoy at this season of the year when we enjoy pork roasts chops and spare ribs try this roast stuffed spare ribs rub the outside of the spareribs spare ribs with seasoned flour and stuff with the following onion stuffing take one pint of bread crumbs one cupful of corn meal fm one chopped onion one aa tart apple also chopped one fourth of a cupful of chopped celery two tablespoonfuls of butter and salt and pepper to taste mix with hot bot milk to moisten place in the spareribs spare ribs and roll bake as usual spanish beans soak a pint of navy beans beads over night cook in the same water until the skins slip off easily turn into a bean pot or casserole and add one onion one cupful of tomato one small green pepper one pimento three tablespoonfuls of molasses one teaspoonful of mustard and one half cu cupful paul of pork cut into small dice cut the vegetables into dice and bake as usual english chicken salad to one five p pound aund fowl add a tablespoonful of salt herbs tied in a small cloth using two sprigs of thyme one of marjoram marjorain a bay leaf two sprigs of parsley simmer until the fowl Is tender one half hour before it Is done add one halt half pound of bacon cut into bits remove the largest bones from the fowl and arrange a layer in a baking dish cover with one half pound of mushrooms that have been salted in butter five minutes or use the chicken rat fat add hard cooked eggs using three cut into slices continue until the dish Is full add three cupfuls of the chicken broth which has been sligh slightly ti v thickened by cooking with flour cover with flaky pastry in triangles bake until well browned season well before adding the pastry and if wanted especially good add some rich cream and d less broth hot toasted cranberry sandwiches broil cold boiled ham in a liot bot frying pon pan lay on buttered toast cover with hot cranberry sauce and a id sprinkle with chopped cheese garnish with parsley and serie sene cranberry jelly seems to puzzle many cooks to get it just it if the directions are carefully followed good results will always be obtained cook four cupfuls of cranberries I 1 in n one cupful of boiling water twenty minutes put through a sieve and add two cupfuls of sugar cook five minutes stirring well pour into molds and c chill 1111 I 1 curly leat leaf dock field sorrel and horseradish horse radish cooked together make an especially good dish of greens itic |