| Show 7 he e KITCHEN 1 t 1 1 CABINET I i c E c 1830 1030 western Union I IA A haze iaz on the th far tar horizon An Infinite tender eky The ripe rich tints or of the th corn corn- cornfield corn field corn field And the th wild lid gene geese sailing high And n l all over OTer lowland 10 land and upland The Th blaze of or the tir goldenrod Some of or us call It Mature And some om of ot uc u call God It-God It God William m Garruth TASTY DISHES v U Su Sugar ar Is Iq not a new sea seasoning for Jor forIt forIt It has bas been used for years by b cooks to bring out or point up orl rather than for Cor Its s sweetening effect t la Cre u Tripe a j Melt ale ole I lt three c to ta ta tai i i 1 of ot hotter hiltI hot hilt I f ter tor add 1111 three ee tsi to ble e a c Ii h ot of chopped onions and green pepper when well cooked add three table spoonfuls of ot flour Hour stir until smooth and udd add one and ind one half halt cupfuls cupful of strained tomatoes Season Seison and cook until smooth Take one pound or of tripe cook until tender idd to the sauce and a teaspoonful of sugar ugar Simmer ten minutes then ser e Veal Dandy Cut Dandy Cut two t slices lIc's of tat fat salt pork Into tiny strips take one and one half pounds of oi veil seal steak pith Ith bones removed Into a fr frying Ing pan put puta puta puta a little butter add a pinch of sage oge the veal real and pork porI and season Ith pepper and salt snit add a very fiery er little wa water water ter and cook cool In a hot 0 oxen oven en at ft r t then quite low The pork should lit bin cooLed cooked and disappeared b by the time the veal teal eal Is a rich color A teaspoon teaspoonful t teaspoonful a poon ful of sugar added to the dish help belp In the flavor flator or and color Meat Cut Chowder Chowder Cut Cut one pound of cheap cut of lamb Into pieces felt felt two tablespoonfuls of ot suet add one onIon cut Into thin slices stir and cool cook until softened add one teaspoonful teaspoon tul ful of sugar one quart of ot boiling wa water water water ter simmer 11 five ere e minutes then add the lamb boll boil th the fl a minutes then simmer until tender Cube four potatoes and add with silt salt and pepper and more water ater If It needed Cook Coo until the pota potatoes potatoes potatoes toes are soft then sen serve serse e Tongue in Cook Aspic Aspic Cool Cook a n beef beet tongue In boiling water ater until tender nemo e the skin and place the ton tongue ue In t 1 saucepan with two onions one stall stalk of 01 celery one blade of mace one bunch of thyme th me one bunch of or and one teaspoonful of oi sugar Sim Simmer Simmer Simmer mer for tor two hours nemo Remove e the tongue and for each pint of liquor addone add one table tablespoonful of gelatin that has been softened In a little cold water Chill Chili thoroughly and sen servo sere e garnished with watercress a s Salad Dressing for Vegetables or Mix Fruit Mix one teaspoonful of mus mustard mustard tard one half teaspoonful of salt one beaten egg three fourths of a cupful of mild vinegar or lemon juice and andone andone andone one small can cnn of baby s milk Mix but do not cook cool FALL DISHES How tempting the peaches pears and plums are at this season of the tha year I Now Is the 1 time to put on the sheh es of the fruit closet many choice fruits for s w sinter Inter I use A few tew bot botties botties ties of pectin to toI use when hen preparIng preparing preparIng Ing jams jellies and conserves es that formerly took tool long cooking now makes the work orL sery ery light As long boiling desh o s the fresh tIa or of fruits and aud many many of the most delicious hs have base e sery verv er little of the thick property which we call pectin the adding of the bottled pectin not only saves sales work orl In the heat but It adds to the amount of fruit which I formerly was lost In to the boiling e e all enjoy the fresh blue bel here Is a n dish that will delight the palate Blueberry Jam Jam-If Jam It If the les are bone Lone try huckleberries and all v vother other berry that comes come later In the fall The canned fruit may be used If one wishes a u dish of or jam for a special i cIal occasion To four cupfuls of crushed berries add the Juice of ot two VO lemons and the rated rind of one halt half a lemon Add cupfuls of sugar If It the berries bernes are fresh and nd seven seyen If they have been canned wIth sugar Bring to a boll boil and add a hot hottie hottie hottie tie of ot pectin Skim and pour Into glass jars or glasses Peach Ice Cream Warm Warm two quarts ot of mill milk and dissolve four tour junket to ta tables tables ides bles In a tablespoonful of water stir Into tho the milk to which one cupful of sugar has been licen added pour Into the freeter can and let stand In a arm place until the Hie mixture Is thick Add Addone Addone Addone one pint of ot cream whipped hipped t two 0 te tea teaspoonfuls teaspoonfuls spoonfuls of almond extract crushed sweetened s peaches to make a pint Freeze as usual Serve Serse with s sweetened peaches on top Ripe Peach Jelly Cook Jelly Cook peaches well ell washed smashed and pt pits removed remo ed In one halt half cupful of ot water Using three cupfuls of pulp simmer until soft then drip through a jelly bag Mell Mess ure three cupfuls of juice two and three fourths pounds of ot sugar rugar and bring to a n boll At once add one hot hottie tie ot of pectin and doll holl boil one hal one halt f minute from th fire Ire arid and let island one minute skim shun and pour Into glasses glas es If It peaches lack livoi- livoi 11 Ot add adda n a lit tit of ot almond extract arid and the juice of i m lemon lernon to the e amount r |
