Show 41 KITCH PA BINE 1 E ai ae 4 1 NV union it aint tho the trees that block the atall it aint the ash or pine pin for if 1 you tall fall or it if lou ou fall all it was som borna 0 pesky vino vine that t in tripped ped y you ou up that threw you down that caught you unawares tho the big things aou i ou can call walk ai aund dut ut watch batch the way for snares THIS AND THAT place ilice slices of pineapple around the ham lien hen balan baking and baste with the liquor from tile the rian pun serve the ham garnished fa with the nicely bro browned pineapple slices horseradish Horse radish Is ig much better if grated and used within a eek or two as it loses its flavor and pungency by standing bof ss even it if well sealed add a little vinegar sugar and salt to the grated root and cover tightly neier neer throw away even a small bit of cheese grate it add to any cream soup teamed creamed potatoes omelet or escalloped escal loped dish while the rhubarb Is fresh and tender prepare some rhubarb conserve Cont erve combine four cupfuls of rhubarb cut fine four cupfuls of sugar two oranges juice and rind two lemons juice arid and grated rind one fourth of a teaspoon teaspoonful fal of salt heat tile mixture until the sugar Is diss dissolved olied then boll boil rapidly and not too long to destroy the color lot and flavor add one cupful of blanched almonds shredded and pour into jelly glasses let the mixture coot cool a little before putting in the glasses as the nuts will ill otherwise come to the top fowl en casserole cut the fowl into serving sized pieces dust with pepper and salt and dredge with flour brown delicately in a small quantity of fat As each piece Is cooked remove to the casserole rinse out the fat in the frying pan and add to the casserole boier and cook in a slow oven for three or four hours or until tender just before serving remove the fowl odd and add to the juices one cupful of milk which lias has been blended with one and one halt half tablespoonfuls of lour flour cook for ten minutes replace fowl and serve from casserole chicken loaf this Is very nice to serve sliced as cold meat also good tor for picnic baskets and sandwich filling take two cupfuls of chopped cooked chicken moisten one cupful of bread crumbs with inith one halt half cupful of milk one halt half cupful of mashed cooked peas salt paprika onion and green pepper fried in a little butter adding two beaten eggs at the last place in a greased baking dish and bake one hour in a moderate oven or until firm and brown turn out on a platter it if served hot and garnish with sliced tomato turnip or carrot custard take one cupful of grated raw carrot or turnip mashed and cooked beat two eggs add the vegetable and one pint of milk one half teaspoonful of salt two tab tablespoonfuls tahle esloon spoonfuls rats of melted butter and a few drops of tabasco mix mis well and bake in a dish set into hot water when the custard is set in the center serve at once DESSERT FISH MEAT SAUCES A delicious sauce to serve on a cottage pudding or any steamed cake is butterscotch B sauce to one cupful of boiling water add one cupful of brown sugar two table spoonfuls fuls of flour a dash of cinnamon and one fourth teaspoonful of salt thoroughly mixed cook until the flour has lost its raw taste and the mixture thickens stirring to prevent lumping beat in two tablespoonfuls of butter and remove from the heat adding one halt teaspoonful of vanilla or coffees coffee extract this Is good served hot on lee ice scream cream custanda custard cus tarda 3 or baked puddings hard sauce creane together one fourth of a cupful of butter and three fourths fourt lis cupful of powdered sug sugar ar add one halt half teaspoonful of vanilla and one eighth teaspoonful of grated nutmeg long heating beating makes a creamy hard sauce add the sugar slowly for variety substitute brown sugar arid and flavor with maple or grated lemon or orange rind horseradish Horse radish sauce this Is good with mth fish or cold meat and well liked like with anith beefsteak beat one hilf cupful of cream until thick add one half teaspoonful teaspoon tul of salt one teaspoonful of sugar three or four tablespoonfuls of fresh grated horseradish horse radish and a teaspoonful of vinegar good for a sauce over cooked beets sauce add two tablespoonfuls of chopped onion to two to tablespoonfuls of butter and cook conk until tender find and yellow add one chopped green pepper one half cupful of celery two teaspoonfuls teaspoon fuls of minced parsley one bay leaf two cupfuls of tomato one tablespoonful of lour flour tind and salt and pei pepper liler to taste blend the flour with a little butter beffie adding to the sauce ccok for half an all hoir lemoie the hay bay leaf cook ten minutes longer adding the flour and butter at fill tills jime lime now add four tablespoonfuls of minced ham and serve at once au w arac |