Show U i Y Ii LIE U ir I you OU wish wih to 10 have your rw ear i i rl quite In keeping with wih the lie tIme And Ald AldI andSt Kisun St I ull it I must be Lui 10 white lied Kruh 1111 lIk may he u d III In decoration und and gas gar lt II hid h hit nt the lie duties dishes Id at ul accessories orl 1 u d l tr lur r Ihl this should b bl bs of a lIghter timid imd snore delicate d nature While hUI this do doi dRY day dayI i of ut ad tid It onu rejoicing ld m Ink Ik of Qt tile Important und ant nul elen Hal of ot Christmas It U lacks the lI pt to 10 th iii Ihl and tho tue religious of ul the Iho day dayot of ot tho Iho hi Savior It I IB iS II not given 1101 over iw so much to 10 feasting fall gatherings hut hiI more mor to 10 antI general social In lii II the of 01 embracing white and we huts hue those for the Iho 0 1 Part wholesome and not bo tie the he of Ir the ho moderately well wel todo tado Many MII i ot of t thee thene do tie not cooking antI anil Ind very wry few fw 01 01 o theta them are oro thick thickened idled ened IlIe with wih Li 1 it Ii the I lie plain corn cr cornstarch starch pudding is 1 the thu tWit neat or tol In II this IMn line lineA A corn starch tarch pudding Is tint not nt very W pal n the th its cook conk cOlie the Iho thelow tRW low principles Involved la Iii II starch cook cookIng cookIng Ing lag l of these IH Is 11 demonstrated by hi h tho tue lt mw ritt tel taste no so 0 often no tio 10 tlc able In II puddings thickened with thIs To avoid allure and get uniform imil In result ICU remember Ie la Itt usIng starch to II thIcken n that cold old water or coil 1011 milk hulk Ilk Ims hll no mat IU un UI UI tito tho Hour ilour four M tl I the starch grannies but hut hot I water or milk mik will wi haiden them thom Into Inlo con pact lumps To u the Utter hatter amino sacs InC iret Jr make mok a I liquid mixture of ot iU tol weter tile Hit I getting a smooth paxte tei then pour tb Iii boiling water nr tir lr milk Jl tl and nOlI cook the Iho I time ilIac until Ih mixture n cr tr T Is IB clear chats this hits gIves a it I w atul Mil eta prod iroil net If If on omi tIn the Ihl other oilier IntuIt hand tho tue boiling lUti I I Is s poured 1111 ii on oil 01 tho Ihl t ho dry ii r will wi form farni forn 1 u the Ite sin 1111 eh cli first conic 1010 In iii 11 con contact tact lurl with wih tho Iho I Killing H swell ell ti alit i M the Ih S ii ether wih WI t ii a it Us Its Is swelling and t hI u l ha the liquid smoothly uI When heti til are lre broken open you OU will timid 1 UI lr tills tire rc the hut outcome of ot tint not II how in 10 t produce one of the Mm Im IdleSt In its II f cookery cooker j FIrst rat jou lU oi hn 0 tile the I he ul lumps humps which I startup your jour MB us a it failure and are uru ar so 11 when you u lund Imd Ilm iiI mi UI It time Ii me and Ild In II I a ruler order u to tJ I II nUt I I a ii I 11 10 to lo a I loo 00 Ito lull bill hil of If If tire Thin rhen time thu tastes so SI crude Irude anil and lOti hut but not lout INUI 11 of the mould 10 u Il of o wile Jolly jelly ot at I that delightful II ry consistency cOI yuu IU OU have hate the lie Among the white whitt desserts erl are Irl tin the creams 1 m II I ts tsa a II I chess of or or Ir most 11 t Ile to whipped wh it iii lill lii tilt the mixture 1111 on ott 01 lee Ire 11 milking It I of or II a spongy dollio I x tIle le whipped cream added odd II II to there e desserts mUll be II the finest fin ret grade graile of or double cream These elc mM dirt nr elaborated 1 on In Inmany inmany many ways I and tho tit Ih come COllie complex the thu th preparation the Ih more murl fully ruil It I thu th decree of perfection II tull to In hI tue ob ala Ih Lile ln iii I mined d In hi culinary art Irl They ih tony may 10 made with wih n ii I great grent variety of ur materials such Mich nn as ni fruit pulp nul juices hulls 1111 cant mel irish chocolate coffee CON ole etc hilt but hii when 11 desires to 10 t servo cern rv n a pudding tiis th thIR may IR tint lint their fancy falcy to 10 run riot lit ilu I substance |