Show The 1 he 1 KITCHEN i CABINET iJ i J JQ Q 1926 Wm rn N er Union Who will uy may y tho the world ll le Who ho will any ay our prime le I pa t Spark from tram heaven Von within ue u ly- ly tag Ing lyIng ly Flash Fluh and will nn h b till the laet la t COOL DRINI DRINKS S Many delicious summer drinks mo may maybe mabo bo be bou bought ht already prepared In n bottle and with thesE thes s n and n tl bonte b o I m p c-p pre r e- e pared e-pared r pared and shrub one one one- 1 has quite a n good ii i variety but nt at i times timeR when en enI en- en I ter t a 1 I n 1 I n ng gone one likes something y I little different from the ordinary Fruit Punch Take Punch Take one cupful each of the following fruits cut fine me Pine Pine- Pineapple Pineapple apple appl raspberries bananas banana and skInned grapes If t In season eason To the Juice Ince of ot four tour lemons and eight oranges add a n quart of freshly made and cooled tea fa To two Iwo quarts of ot cold water add enough sugar u to sweeten Mix lIx all together and 1101 let stand until ready to serve In In the Ice chest then add two quart quarts of ot charged ed water and Ice Garnish with maraschino cherries Fruit Punch No Take 2 2 Take one can canot ot of grated pineapple and three cupfuls or water boll to r fir twenty min minutes utes then strain through h a Jelly bag pressing out nil all the Juice Cool and add the Juice of ot sl six lemons ten oran oranges el one quart of ot strawberry juice or currant or grape Juice three cups cup fills cup fuis of ot SJ s I one cupful of freshly made matte tea i cool and antl add four quarts of ot water and one bottle of charged water when ready to serve sena Both of ot these punches s 's serve sene two dozen people p Punch a la Toke Take Paris Take one quart each of ot ginger ale nie and grape juice the juice of or three lemons and three oranges one cupful of ot sugar more sugar u more ar-more more If 11 two needed two tablespoonfuls of ot grated rated cucumber rind Serve Serre In tall taU glasses Serve Sene Iced Icel coffee corree with whipped d cream and powdered sugar su nr Iced ten with any acid fruit like Luce a slice of lemon orange or pineapple Prepare chocolate using four font squares of or chocolate grated to one on pint of ot boiling water vater melt the choco- choco chocolate choco late over o I hot t water and cook In the bolting water ten minutes minute Add one on pint of or scalded milk one fourth of s 8 teaspoonful of salt and a teaspoonful of vanilla with one halt cupful of sugar neat Beat well chill anti and serve senE topped with whipped cream on which Is s sprinkled n a bit of ot grated sweet chocolate Combination Ale Ale Take one quart of grape juice anti and ginger ale chill S serve with Ire Ice and three-fourths three of ot n a cupful of ot maraschino cherries cut fine one Ginger ale served In n tall lasses glasses with a n spoonful of lemon Ice on top ot of each Is delicious dUclous Seasonable Dishes Ice cream Is so much enjo enjoyed etl that thai It t Is a satisfaction to know knO It Is good gooc for us When lien trade made al o n t thome 5 home and eaten at meal time It Is the best of des desserts desSi Maple Parfait Parfait- Parfait heal I j jone one cupful of ot maple 3 J to Just below the tea t fourt boiling point Beat ton tonT four foure T- T Tegg e egg yolks slightly continue con continue beating and add ad the hot liot slowly Cook over hot hol howater water until the mixture mixture thickens Strain and cool add one pint of ot heavy henvy cream whipped with one-eighth one of ot a teaspoonful of ot salt Place Ilace In n chilled mold cover with waxed paper and pack In Ice and anil salt silt two parts of Ice to one of salt sail Allow to stand three e to four hours Coffee Soften Mousse Soften n It a i teaspoon teaspoonful fur of ot gelatin In III two tab tablespoonfuls spoonfuls ot of o water aLI nw dissolve In one half cupful ot of c clear nr black coffee Allow It to cool and when beginning to thicken told fold folIn In two cupfuls of ot whipped cream which has lias been sweetened with villi three three- fourths of ot ii cupful of SU sugar r I add one one- fourth teaspoonful of salt and mold and pad pack as ns for the Hie parfait French Pecan Ice Cream Iut Cream Put one one- third of ot a cupful of ot sugar In a n sauce sauce- saucepan saucepan pan to tn caramelize lien alien hen amber col amber orell ored add three fourths of a cupful of hot water and allow ullo to 0 o stand until his- his Bolted Scald two cupfuls of or milk add blotchy bowl to the Die yolks of eight es eggs s cool cook slowly I until thick adding the 1 caramel one cupful of or sugar und and fourth amone-fourth one fourth teu teaspoonful of ot salt suit Cool and add two and two two thirds cupfuls of thin cream and one cupful of ot crisped penn pecans Put Iut the nuts Into the oven o until crl crisp p break brenk Into Info small p pieces ces freeze the whole mixture as as usual of Oxtails Brown two oxtails cut Into two Inch luch pieces in e n three tablespoonfuls r fat fats fat Sprinkle Hour dour wit salt om and pepper add one ona small onion chopped one stalk of 1 cel- cel celery 1 ery pr anti un n carrot chopped three cloves es n a tiny liny bit lit of or buy leaf one cupful of tomato and one cupful 1 of hot water snIt salt and pepper to season Cook pi dl rot rev eyed very slowly fur for about three and half t hours II ilace Place ce the brains to 1 cold suited salted salt d water wafer and nud let stand one line one half hour Peel feel off re ft the Hie was and cook coo slowly lowly In salted water for fifteen minutes Put Into Inlo col cold coldwater coldwater J water and ami when cool keep on Ice until resin re l to use fi nt Into Info pieces tile the lie size of an fill o oyster ller dIp Into o nto egg gg and ond crumbs crumb nil and blown li own In lint liot fat f t Hu HuK K e |