Show THE KITCHEN CABINET Q mi 1125 western newspaper union come com read rad to me some rome roem some home simple and heartfelt alny 1 a y that shall soothe booth that restless feeling and banish the thoughts of day Lons longfellow fellow SLA seasonable DISHES A good avny to tench teach the family to lo like spinach to la to serve it in tin on op pet peptizing izing and ani attractive way spinach with noodles rut put a layer of cooked spinach into a well but baking dish cover with it layer of chopped cooked noodles sprinkle with grated cheese anu and seasonings add a cup fill of rich milk and bate bake until thoroughly hot curried Lamb Take one and one half pounds of lamb from the neck two large thinly sliced onions one half cupful of butter one half tablespoonful of curry powder one teaspoonful of vinegar three fourths fourtha 0 of a tablespoonful of flaur one in table ble spoonful of tomato catsup and boll boiled ed rice wipe the meat cut into one and one half inch pieces sprinkle with omit bolt and pepper and the flour melt the butter tidd the onions and meat ani aej cook the went meat Is browned now add the curry and enough boiling witter water to cook heat slowly to the boiling point add the vinegar and catsup and simmer until the meat Is tender thicken vath flour season with salt bait and pepper and serve in ik border of rim rice prune and choose salad stew lurge larse prunes until soft remove the tones stones and fill with well seasoned cream cheese dip into highly sew sea 11 rench lr brench ench dressing dres alne roll la in chopped pecan meats and serve with a ripe olive allred use the center slices for or garnishing varnishing garni shing arrange on lethree hearts and pipe roses of bayonn mayonnaise also on tho the salad date and ginger sandwiches chop one half cupful of dates and the same flame amount of canton ginger add a bit ot of lemon juice and some of the from rom the ginger jar simmer all together nt at a low hent beat until well seft boft ened spread when cold on uttered buttered bread chicken sandwiches chop the white meat of one chicken very one alna then pound to a paste add salt bait pepper and cayenne to taste cover one tablespoonful of gelatin with a tablespoonful of cold water let stand half an hour then add six alx lx of cream stir over the heat until the gelatin is dissolved now beat this into the chicken and let it stand until cold cut into squares and let barden serve cut into thin slices on buttered bread covering with another slice of buttered bread good things to eat there Is such a wealth of good vegetables and fruits during the summer that we need not suffer for variety soup of green pas shell enough g green r e s n peas to make a quart add six cupfuls of water and a sprig prig of mint cook until the peas are done then add salt to heasom preas through a colander add two bublo spoonfuls of sugar one tablespoonful of arrow root or cornstarch ond and a little white pepper add to the liquor in which the pers per were boiled stir and cook until well done have ready a teaspoonful of meat extract dissolved in a little water and stir into the soup when serving chicken or veal stock may be used instead of clear water la in which to cook the pens peas making a more delicately flavored soup soud french turnips pare cut cat into dice and cook until tender one pint of white turnips nave have ready the following sauce to four tablespoonfuls of flour add one teaspoonful of salt gait one fourth teaspoonful of pepper and four tablespoonfuls of butter add one plat pint of milk end and stir the whole until it bolls remove Ile from the fire and add two well beaten eggs stir until the eggs are set bet odd add one fourth of a cupful of scraped onion or very finely minced reheat remove from the he heat add the juice of a large lemon stir rapidly and pour over the turnips in a hot vegetable dish sprinkle with a finely minced tablespoonful of pore par ley and serve deviled sandwiches chop one fourth pound of cold boiled tongue very fine add to it two tablespoonfuls tablespoonful fl of olive oil a dash of red pepper a teaspoonful of worcestershire and a little salt and pepper mix with the above ingredients the yolks of three bard cooked eggs which have been put through a sieve serve an ai filling with water cress totua |