Show cr h t kitchen cabinet j 1928 western newspaper Newt paper union to melce ma 11 e some little work of coda a 0 d a t little I 1 tt le better to m make a k 0 bom 0 me human hearts a little w wiser ise nion fuller happier more ble blessed sped less lesa accursed it Is to do gods cods work carlyl carlyle WAYS WITH COCOA so often when serving cocoa fig as a drink there will be a cupful or more left over set it chii mH II AWU away and the fol ass FEW w essm to A low ing day y pre HK fy I 1 WM eh pare pa a cornstarch 8 pudding u using s I 1 n g ll 11 ic V y 9 cocoa con in place aca acq of tile mill milk for n a bl tine mu cook ns 08 usall esmil find nit mt pe onny amity on ny to 0 o cool serve with mid arid cren cie nii fit cocoa angel food boat beat tile whites white of live P pigs ga until stiff add one four fourth tit teaspoonful of cheum or of and roia fold in fit lightly one cupful of suge sift tog gether tine one te of corn starch orn one half of hour nail mid one fourth cupful of cocoa add one ten idoll fill or if V t atillia MIX all to gether alid in a tube pan in a slow blow oven cocoa sauce take ne five and one half tablespoonfuls or of cocoa one cupful of sugar one and three fourt fourths lis ui ble spoonfuls of one half cupful of cold water ator nil and a or of salt cook in fit a double boiler add iny ing one arid one olle naif balf cupfuls of boiling water stir constantly until the e thick thickens ens then cook over the lie hot water for half nn an hour four add ope one half teaspoon rui of vanilla analla when the filix ture Is cool cocoa bread pudding soak two cupfuls of breadcrumbs bread crumbs in four cut cup fit fills Is of scalded milk for one half hour mix 1 I ix one fourth four li of fl a cupful of cocoa a little cold water to make a paste then adil add to the mixture bent befit together one fourth of a teaspoonful of salt two thirds cupful of sugar two wo eggs find one flue half of vanilla add to the pudding mixture pour into a buttered pan and hike bake to a a pan of hot water serve with a hard sauce marshmallow frappe with cocoa scald three cupfuls of milk and stir into it one eighth teaspoonful of suit stilt two arid and one half tablespoonfuls tahle spoonfuls of r cocon cocoa one cupful of sugar let tile lie mixture hull boll up then odd add uno orie hair cupful of marshmallow cream or its equivalent of diced dicea marshmallows chill add one half teaspoonful of vanilla and freeze packed in lee ice suit stilt this amount will serve six person maple Par falt bent four egge slightly and pour slowly on oil them one cupful of liot hot maple cook carefully until tile the eggs ure tire cooked und and the alie mixture X till thickened acke ned cool and adil adi a plot pint of thick cream whipped pont into tile lie mold richin lee ice and stilt salt four parts of ice fee to one of salt anil and let stand three to four hours ways new and old we ve all like to try new at this time of the year when the lie new nuts are lu in tile the market let us its use them ns as freely its as possible nuts tire are rich in food value con c cent e n t r rated a t c d tood und and when properly dinsil are entirely digestible for who must not ent eat ineal nuts ninny ways of tak lug ing the place of it salads are improved hy by a table spoonful or two of minced or tit anely ely broken nuts and cakes and acke cil fillings are made more delicious by the free use of them nut and cheese roast cook ok tw of finely minced on lon in in ili one tablespoonful of butter until tile lie onion is soft till tind delicately colored alto add a little hot dot water ir if needed to kep keep from browning mix one cupful of if grilled grated achl cheese ese one cupful of iut chopped one cupful ol of brena crumbs the juice of ball a ninon billon and salt und arid pepper to I 1 taste asic aali abild lie ile ori onion loti buffer tn ilter find lifur into a sli illow nilow fish aal bahe bah e until broin born arne 1 ve with i 1 while s hillive sil live pecan and prune salad cut cul a round pound of choice prunes into narrow trips strips hafl add one cupful 11 prill 0 of f sliced nici its a ilish of I 1 pepper aper tind ani suit to seus cn bno ne il I 1 one olle cupful 0 it cream until stiff ildi two tablespoonfuls of lemon juice mix with tile the prune tin und nuts and verve serve on a curled let eti tuce lent fear with a spoonful of dressing j for a 0 chestnut salad shell arid and fresh chestnuts noil boll fifteen minutes then firkin and iut eat into slices add un an eidum quie of if finely cut tender eeli 1 l ery cry mix with french dressing and aad serve rv on oil lettuce oyster fritters mince tine fine one dozen oysters and stir into tile lie fol lowing heiter one and one h half nit eun fuls of lour flour two 0 baking powder one teaspoonful ten spoon fill of enli n few linshes inshes rin of en yentle two t of minced pursley tart oliree e fourths of if 11 cupful of oyster alq honor flor find and milk mixed and ono one benten MIT ml well nil drop brior by spoonfuls egg int inn liot hot hot dot fill brown and drain and serve potatoes are one of the lie foods that hint are always with us find n dish alb ol of cren creamed ined or hot priced rk ed vota potatoes toes with H white sauce same served around a n pi platter t pr of steamed salmon la hs al especially mizing i e when you peel feel a cold coming on off take laxative tab lets to work off the cold and to fortify the system against an attack of grip or influenza adv |