Show F do ar I 1 me KITCHEN CABINET az im western vew union A few ow of frank cranes crane area greatest test things thing the greatest mistake giving up the moat aa t expensive indulgence liate hate the worst bankrupt the soul that has to lost I 1 t its enthusiasm the cleverest man one who always does what he thinks la Is right the greatest need common sense the beat gif girt forgiveness fil veness EARLY vegetables now that the lie spring Is here we are look looking ing forward to more laore of tile lie green foods and crisp fresh vegetables fruin from our gardens these will take the place to some extent ot of I 1 the freeh fruits such as ad oranges orang ta aud and grapefruit which have been plentiful during the winter there ure are always at apples late into the spring and such dried fruits as pt prunes unes apricots lutes laites figs and raisins which may be added to the menu occasionally presh rhubarb Is excellent fo for a spring fruit as well as a tonic use it freely as soon us as the first shoots appear apricot shortcake sonk hult halt tt a pound of dried apricots in water miter to cover and cook in a double boller boiler till tender if the fruit Is large cut into piece make six slices of very soft french toast using a elul of milk an egg and a pinch of salt brown the slices delicately on both sides in butter put together to in sandwich or shortcake stylo style with the stewed fruit corn puffs put one can of corn through the meu meat chopper or better use the cream of the kernels to one pint tidd add the alie beaten yolks of two eggs one cupful of cracker crumbs one tablespoonful of melted butter one teaspoonful of palt a dash of sugar und and finally the well benten beaten whites oi of the eggs add one fourth cupful of rich milk unless the corn Is very moist bake by spoonfuls on a well greased griddle chicken scrapple to on one e solid cupful of chopped chicken from a 0 stew or roast add one cupful of rich chicken chicke n stock made by simmering the alie bones in enough water to cover add a little chopped onion anlou such seasonings as arp aro needed and four tablespoonfuls of corn meal adding any left over gravy and bits of stuffing cook well pour into mold and when cold cut into slices and try serve hot foods we like we all enjoy sandwiches and on a brisk cool day there Is no food which appe appeals als more strongly to the appetite than a hot well rande made sandwich the average cook who has never given thought to food values wl will 11 throw out the meat that has lust lost all its food value the opposite Is true the meat has lost its extractives extrac tives which give it the flavor we ire like but the food Is all there adding more seasoning will make the meat appetizing again fried apple sandwiches slice brown bread very thin and spread alth softened butter batter saute one ter inch slices of apple unpeeled in butter arrange them on the rounds of buttered bread sprinkle lightly with sugar and set into the oven for a few moments just before arving drop a ball of cream cheese to in the center of each apple ring and serve at once chicken or turkey left over into small pieces add the same quantity of cooked ham make a cupful of rich white sauce add a teaspoonful teaspoon ful of curry powder mixed with a little cold milk add the chicken with a tablespoonful of grated onion simmer for a few minutes remove from tile the beat season well and add a teaspoonful teaspoon ful of lemon juice trim slices of bread or 01 crusts butter lightly and saute until a delicate brown put tn together gether with the hot chicken mixture 11 re serve garnished with sprigs of watercress or sliced tom tomatoes atnes pompano sake bake this Is a dish found in the south new orleans serves it plentifully select a medium sized pompano remove head fins and tall and split as for planking carefully remove the back bone and lay the fish skin skill side down to in a greased pan and spread with the lie following forcemeat to one cupful of crab meat sh shrimp or lobster minced fine add one half cupful I 1 of dry bread crumbs a teaspoonful each of chopped celery and sweet pepper one grated onion salt and pepper and a thick white sauce to bind the mixture brush the fish with melted butter and spread with the forcemeat cover with buttered paper and add one half cupful each of milk anti and water or fish stock in the pan bake in a hot bot oven halt half an hour remove the paper the last few minutes to brown I 1 the fish serve on it a hot platter garnished with lemon quarters lipped dipped into minced parsley and a few whole shrimp serve with drawn butter sauce any seasonable fish may be served in the same manner remember when you are eating oranges you have the valuable vita mines it all their precious life giving power intact cooking often destroys them so we should serve an all foods fresh when possible tu lam ivri |