Show r- r me Kitchen Cabinet SW t Jiu Western n Newspaper Union Jt J who Is willing to take hnoth tin tin- p A man has to exercise his I opinion oth hrs rs r's r JS d In the choice of whom to which Is often offen as nice a a. matler matr mat- mat l follo f II MOW W to of things for tor r as ler ef Homes Wendell Yen sell sell- SALADS OF VARIOUS COUNTRIES The TUe following fallowing salads ma may be prop termed national as the they are the thee rl f f e favorite salads of the peoples in inthe inthe in the several countries south coun tries or localities the name of which is given the tit salad sulad Cuban Salad Break Brenk fine four dry soda crackers shred two sweet peppers removing the seeds and white hite portions Slice one Spanish ll onion eJ very thin skin bone bonc nn and mince muse Ix ix anchovies Ies and mix mb all nIl together e serve on lettuce with French dressing Salad Salad Bake Bake four mild fin a. a fla onions until tender remove tile the p peeling Deling and put a lump of or bt butter with ta sit lc and oDd pepper on each W When hen cold cat nt ut into quarters an and mix with four cooked cooked eggs eggs cut cut into quarters and si sip sardines finely chopped after removing re- re moving the skin and bones Ad Add pars parsey parsie parsley ie ley ey and mix a n teaspoonful of curry curlY iii iu lie boiled dressing or In t the e mayon oll noise laise French French Potato Salad Cut Cut aId tolled boiled oiled p potatoes tato s Into dice add one final mil onion finely chopped choppe a few in- in of minced chives es and a of minced parsley Let stand land for an hour or two seasoned with Ith a n French dressing a adding ing a gen gen- Brous roua rous amount of ot ca cayenne enne Serve Sene on oni i lettuce and top each serving with a spoonful of ot thick mayonnaise sprin- sprin kled with minced chives cs I k German Salad With Sausage Sausage Boll Boll I four breakfast sausages twenty minutes min min- utes lItes then cut In Inch half pieces Boll Bollt t one half pound of sauerkraut ten minutes then drain and cool and mix frith the sausage Cut two winter radishes r Into very ery thin slices and ar ar- around nd the salad sprinkling with shallot pickles an mid ca en- a 1 pers els el's Serve Ser with French dressing f Russian Tomato and Sardine Salad Arrange n-Arrange n Arrange a be bed of lettuce In a n salad bowl Peel four tomatoes of medium size cut tine flue an and mix with sardines chopped after the skin and bones hn have ve been removed Place on lettuce and serve sene ene with mayonnaise or with French dressing f Onion and Cucumber Relish Grate Grute Grate one De ripe cucumber add t two o largo onions also grated grate squeeze s tho th Feu c cu cucumber cum m ber dry and discard the juice a add addone d ne one n red pepper finely chopped salt fn nd ca cayenne enne to taste If the pepper pepper is not hot enough Ad Add good elder cider vine- vine ear to make maJe a mixture like catsup It If bottled this will keep well Nice d ed with fish k It If the power of ot evil has never beens been beeH s eo BO o manifest In the world before as It sl Ia 2 today the power of God has never nc ri been so apparent t John apparent John hn Jay CI Chapman apman J 1 WHAT TO EAT There Is no more attractive dish nor one more universally liked than a n well made salad sulad I The following Is 13 goo good enough for any guest I Apple and Pineapple Pine apple S a I a d. d d- d Drain a n can of f choice ten tender c I s pineapple Boll lell the J Juke juice l e with the strained juice of ofa a 11 lemon sweeten to taste Cut the time Pineapple into small uniform pieces 11 1 add 1 four sw sweet et apples diced sprinkle with sugar ar to make the mixture quite sweet or add a cupful of finely diced harsh mallows omitting the sugar then P Pour lur the e boiled cooled coole Juices over ovel the time fruit and sot set aside e. e Just dust before senad serving sen lag ing add ad one cupful of minced finely ed ul als al al- monds s which h have b been en blanched blanch d and andone one ODO pint of sweet cream whipped at once Welch h Rabbit Cut Cut Cut one half pound pf t cheese into bits put It Into a sauce sauce- Ja four foul t tablespoonfuls ot of butter tt er fin an place It slow over over slow heat to melt 1 rYn In r hooter another saucepan scald a pint of at rn add acId a beaten egg Jg to which has hag hasel el added tw two tablespoonfuls of or flour lour half half teaspoonful of salt Let Lei his is r I cook stirring until smooth he hen ien our the milk into the cheese and andel el eat vigorously with an egg heater them thel lien Odd cayenne pepper to taste er err on nn hot buttered toast to or on large tat ap t erR era which have been slightly ro ro 4 led In the time oven a C fish fh h Nothing Chowders bet better belter r for t t d 1 weather dish than this Cut ent a aa a 1 pound of salt pork or or less ss Into I 1 V 1 rr fry brown blown add three Ell sliced ed fps OilS cook until unfit yellow then add a n of honing water and fu four t sliced attics Cook o ok until th the v vegetables tahlea t tender U Meanwhile soak sank a II pound poun less less wI will l do achl Hd could th a quart of milk to the A J ml d l wh when hot hoL drop rop hf In h half halfa lr a aZen Zen n soda oda crackers Season 1 with It anti a fl pepper 1 and serve fene piping 1 m most st families th there re re res Is s ne never nel never l' l nn any left left- ers n from this dh dish l. l Onions 01 French Fried Fried FIled Peel l onions Cho u it I In fourth Inch p e p pra tints ra bite Ju tO lings gs' gs I nip Ip Into nto milk drain dip Illy 10 Q C Dour Gour nir and ind i fry In deep tnt fut with with- nIt Knit and ard servo J as s a ato to a platter plotter of ot meat ment n t w I |