Show Wi Withe The he Kitchen Cabinet tS I Ins western Newspaper piew pap r Union u i It t sometimes takes lakes courage to Insist that you are right but a lot lotmore lotmore more to admit that you were wrong ABOUT BREAKFASTS The rue first meal of the day should be a Il happy satisfying one starting the family oft oct to th their lr various arIous du Ilu duties J tics ties In a 0 cheerful cheer- cheer k t tJ mind tul tun frame a ot of ofA U Most people en en- v J joy a n bit of seu seasonable sea y fruit to to- to start the lie morning meal then a n dish of cereal cooked cooled or ready prepared lint hot breads toast griddle cakes eg eggs s bacon und and hum ham lire are all good breakfast A cereal which Is most wholesome Is the whole wheat taken right from the granary ranar carefully picked over and washed then cooked for hours until the tough outer coat of the kernel Is softened Serve erve with top milk Thai Th children with their sharp little teeth wIll learn to masticate It well and lIke It better and better Heavy heart hearty foods should not be served the Inactive When after a ameal ameal ameal meal one feels stupid and dull It Is isline line to 10 o fast fast and eat very slightly at breakfast Baked Mackerel Mackerel This Is good pre pre- prepared pre pre- prepared prepared pared with salt fish Ish but Is especially delicIous with fresh If s salt It soak well over night then put to bake with wIlh witha wIlha a very little water to steam after ten tn minutes cover with cream and finish baking New England Salt alt Cod Cut Cod Cut h snit salt fish Into squares and soak over night In the morning drain and rinse over cover with fresH fresn boiling water and simmer until tender Spread on a platter and put Into Inlo the oven O Prepare a drawn butter sauce of one tablespoon tablespoon- tablespoonful tablespoon tablespoon-ful ful of butter Lutter and ond two tablespoonfuls of Hour flour cooked together until the mixture leaves the sides of the pan Add one cupful of cold water and stir until the sauce Is smooth Pour over o the codfish and serve sprinkled with parsley finely finel minced and garnished with chopped hard cooked eggs and nm lemon quarters Scrambled Eggs Break Eggs Break three e eggs egg gs into a pan with two tablespoonfuls of butter stir and add one cupful of milk a few bread crumbs seasoning to 10 taste Cook until the egg has hns thickened the milk then serve serY at once with or on buttered toast Cakes for Porch Teas During the summer months cakes cake are arc served very ery freely and a good one ones on Is s appreciated The tolI fol lowing are choice recipes recipe which will add variety varlet to those already cher cher- cherIshed shed a J Almond Cream Cake Cake e 5 third one-third of a cupful of o butter Lutter ad add one cupful of sugar one-fourth one cup cup- cupful cur ful tul of milk the yolks of ox mono mono- six eggs well beaten am amone nail one cupful of Hour flour sifted with one teaspoonful teaspoon ful of baking powder pow pow- powder powder der Flavor with the grated rind oa of ofa ofa a lemon Beat heat the whites of the lie e eggs gs until stiff add one cupful of sU sugar ar and one cupful of chopped almonds Put on top of the cake when It Is ready to go o into the oven Make Bale In a slow oven ThIs Tills may be he baked In 3 III lasers ers and put together with whipped cream making u a very ery delicious cake I Currant Take Ice Ice Take three cupfuls of currant juice two cupfuls of sugar and one cupful of water Cook the lie suo su- sugar sigar gar gur and water till It t spins a thread tale take from the fire and add the currant t juice Chili In a u freezer and freeze When nearly frozen add the whites of two eggs gs beaten to a stiff stilt froth with two tablespoonfuls of sugar I Freeze reeze until thin pack puck and let stand to ripen When baking apples var vary the fla flavor 01 h by adding grated orange or lemon peel rubbing a loaf of sugar over the fruit fruto to get the flavor Insert the sugar Iu in inthe the cavity Raisins nal and figs n s are d der de- stuffing for baked apples Cake Beat Cake Beat the Sponge yolks of sl siz sleggs eggs until thick add one cupful of sugar gradually and continue heat beat heatIng beating Ing add one tablespoonful of lemon juice the grated rind of a lemon and the whites of the eggs beaten heaten stilt When the whites are arc partially mixed add one cupful of flour and a little rolt alt Bake one hour In lu an au angel food pan Rochester Chocolate Cake Cake fourth one fourth of a cupful of or butter adone aiM add addone one cupful of sU sugar ar gradually and then add two squares of melted Incited choo choco- chocolate choc late two well beaten e eggs gs one holt one of milk one and third one-third cupfuls cup cup- cupfuls fuls of lour flour mixed and sifted with three teaspoonfuls fills of baking Laking powder I and one-half one teaspoonful of unit salt BEnt Beat Be ell ell add one teaspoonful of vanilla and ond bake hake In a moderate oven O forty forty- fort five the minutes minute Cover with Ice Cream Bol Frosting Boll Frosting Boll two cup cup- cupfuls cupfuls fuls of sugar and six Ix tablespoonfuls of or water to a 0 thread Pour the gradually over oyer two well beaten egg g whites 8 beat until thick flavor or with wit vanilla and spread over oer the cake One cupful of sugar one cupful s ur s-ur ur cream and one cupful of nuts nut adding the nuts after atter the sugar an nc ani i I cream are ure cooked cooled until thick mak u a most delicious cake filling Asparagus which seems too loo toua to cook cool may often be bo peeled nn then hen makes a tasty dish rY rYu u TK M wt |