Show 0 F atte KITCHEN CABINET catreet I 1 iq 1 arn 1 r 2 W 1 V 77 union U A am thera it lives and woric A soul in nil all things and that soul Is in go ool gol L the tb beauties of 0 the wilderness are ar h hl that in make ike so 0 o gray gay the oll tary place where no oye eye seem and the fairer forms that cultivation glories ff lorla in are hla him CANDY MAKING this la Is the season of the ye year or when the family likes to dabble in candy making the following are a few suggestions which roay may bo be helpful fondant the foundation of all french candles la Is very simple to make and a thermometer la Is not necessary though the re suits culta are much more accurate when onedis eneis used fondant put two and one halt bait pounds of sugar into a smooth granite saucepan with one and one ono half halt cupfuls of water and one fourth of a teaspoonful of cream of tartar stir until the sugar to Is dissolved then heat gradually to the boiling point and boll until a soft ball which will just keep its shape when tried in cold water Is in formed ily by the thermometer it will bo be degrees fahrenheit after a few minutes boiling sugar will adhere to the sides of 0 the saucepan tind and form grains these should bo be washed down with alth a dinall BIB all cloth fastened to a fork ond and dipped into hot water this may be lone done with the hand if lipped dipped into cold water and the tips of the lingers used to wash oft off the sides aldea of the pan being quickly done there Is no danger of burning when boiled to the boft ball stage pour out on an oiled or lightly buttered marble slab or large plotter let stand until it Is told cold enough to bear the finger ingar lipped dipped into it stir dt t i a wooden spoon scraping from the file outside working it well until a creamy mass Is fortu formed fortuen ed then kneed knead with the hands and place the ball of fondant into a buttered bowl cover with waxed paper and set met away for a fow few days daya to ripen now the fondant to la ready for any kind of flavor color fruit or nuts bits rolled into balls roay may ho be dipped into chocolate making the old fashioned chocolate cream flavored rolled into a ball and flattened decorated with fruit or nuts we have the bonbon bon bon placed in layers in a mold then cut into slices a most beautiful frutti Is the result apples A page or two on apple Is not enough for this delightful and healthy fruit apples that tha keep the shape when baked are nice alco in various ways peel DUO and quarter cut into eighths and place in overlapping rows on top of the file coffee take cake sprinkle with brown sugar and hour flour with a bit of butter well blended and bake as an usual apple sherbet take two cupfuls of sugar one quart of water the juice of two lemons the rind of one cut into bits rind and put on to bull boll except the lemon juice pure paro core and quarter ono one pound of apples add them to tho and cook until tender press through a ino fine slee sieve add the juice of the lemons last and when cold freeze beat the white of an egg until frothy liy odd add a tablespoonful tablespoon tul of powdered sugar and beat until stiff remove the dasher stir in the egg white and repack apple and brown broad bread pudding take a pint of brown bread crumbs a pint of cho chopped PIed apples two thirds of a pint oi 01 finely chopped suet luef a cupful of rat raisins sins one ess egg a tablespoonful of flour one half teaspoonful of salt and a pint of milk mix the apples and brown broad bread crumbs add suet raising egg flour end and salt mix with milk and boll in a but buttered wold mold for two hours pea and walnut salad take equal quantities of cold cooked peas and english walnut meats broken into bits sprinkle with french dressing lot let stand for hall half an hour and mix with mayonna mayonnaise lm serve sene in lettuce cups atu hui |