Show I I me e Kitchen Ca G 1922 Western Newspaper The art of cooking CR cannot be out of a It book any more than the art an of swimming or theart the theart art of painting The best beat teacher Is practice the beet beat gUide senti men ment Louts Lo XV SV VARIOUS GOOD THINGS Here lIere Is a n nice dice dessert which will udd variety to the dinner Ginger Pudding Take Take three AI a n ounces of ot chopped s canton ginger two I ounces of ot crus crushed ed 1 ru macaroons 8 car 0 0 n g the the i grated rind of ot a 8 ay lemon two table table- tablespoonfuls I spoonfuls of ot sugar halt I one halt cupful of milk and one halt one half cupful of o cream pint pini ut of custard I I with lIh ginger two of ot gelatin soaked snaked In milk mill dared derel and rl di s solved ed over o heat beat Whip the tile cream odd the custard and ond other oilier Ingredients with wilh the and mix mb gelatin Stir ocra occa until It begins to till ken I I Oyster Chop Chop two duzen doze 0 oysters To Tn 1 0 HO tablespoonfuls of nt but butter Iter ter and one one ball ball cupful of crea cream III hll I hI i scald scold addone add one table of bread sail salt and an d I andI pepper to taste laste Co Coter Coer o cr er fried brea brear d cuI cut Into rounds and serve I Green Pea and Barley Soup Soup e two heaping vf of barley Jarley one and one one oDe pints ot nt fresh tresh or o canned peas one tablespoonful of nt but ter one olle large onion Ion three pints pints or of white stock or milk and water salt sail pepper parsley a 0 bunch of herbs and anda a 11 f few w grains of nutmeg Melt the but bul bulter buter let ter and ond try fry the he onion a n light brown add the barley andone and one line pint of ot till the peas Cook live lI minutes then wad stuck stork herbs tied In a bunch and other othel seasonings s cover er and simmer until the barley Is la well co cooked cooked- ked Iut through h a 8 sieve e reheat and add enough cream crelIn or milk to make of ot the right con Season with salt anti nUl pep pepper pepper per add the rest of the peas a tea of ot sugar and serve croutons I Mayonnaise of ot Eggs Tale Eggs Take six hard hard cooked cooked eggs egl's six 11 sized medium torna toma tomatoes toes roes lettuce and ond one cupful of at maun mays n Shell the eggs and cut In In halves hal cut ut the tomatoes Into lobo halves and bake baJe them until tender Arrange I In rows sprinkle with wilh salt and pepper and place an on egg elg cut crosswise In halves es cu cut side down n an on each over Cover with mn mayonnaise sprinkle with chopped chives es or parsley and serve In a 0 nest 1 ot of let lettuce tuce Some Luncheon Dishes Luncheon dishes are always popular especially at ut this season when bridge e i parties and din L ours Ders are so fre Ire quent Clam Bisque Bisque- Bisque y e if 7 Chop two cupfuls I of ot dams clams arid cook In n II pint pini of chicken stock for twenty 1 Melt Mall three of butter stir In three of and when blended odd edt the lie frum from the clams and ond cook sunk ten le teaspoonful Season with one le teaspoon ful of ot salt a n few fe dashes of ot cayenne and fluid one line of ot e a sauce Add Ald two cupfuls of 0 hot hili cream and sere sene Deviled Oysters Vash Oysters Wash and alit drain one quirt t of ot oysters chop chup them unit season with one teaspoonful of or salt one of a n of ot unc fourth tsu lit f lemon JUite juice and one teaspoonful of ot bard Add the lure yolks of two Iwo eg eggs HI one of ot huller butter Ih the yolks yolIs nf of t n eggs es beaten hellen lightly anti anel twit of ot cracker lIa have e ready one dozen deep ouster shells nicely cl lInell and till with lh- lh mixture then thell sprinkle breath and hake l ile fo in a moderate oven O tM for I e minutes Browned Ap Asparagus Asparagus Drain one une CIO can of 01 dip ilip cacti stalk In III Ie egg then In ht gritted cheese anel then again In t egg gg and crumbs Fry rh 11 II del cute lale In deep fH tal anti serve ser gar ar arI nl hp with wilh celery tops Corn Dalls Balls Drain one cupful capful 01 il oft turn firn addone add me one cupful III of cracker crumbs III lis one ine fg egg ell sell beaten braten two IWI tw ll of OIne fill nf lit onion anion une iii half K tea y of suit stilt niKl une one 1111 Swoon t while lh l und and form hut halls liis 1 the size t ul a 1 nr une In III u ref hiim-ref h u haking dish h and bike bale Serve Str with I on one huller one unc of add 1111 addone one line full 1111 tIt of tomato III tip 11 Julie 1 and conk live rain lOin n cis hen t n with suit Null alt i juke juice divi and anda a II lit of i I Pour 1111 over Ih flip hie corn eMIl halls and nl with serve sene got Minced Ham In Cider r Mold Mold one cupful of boiled ham add addone one halt half one a cupful of celery finely the th yolks yol k of nt minced three hartl ha hard cooked eggs eggy C mashed of salt sail and u II little cil cayenne stir In jut Just fore flirt serving SerIng ser ln he be one cupful of ot cream one half a package e of In one half cupful of cull t ter water r Pour In lo one pint nf f wa we of bolting boiling hot elder ciller three of lemon juice and one halt cupful lit of f u Mix well ant and pour Into hollow molds mi hl When firm nil fill with wilh the tiara ham mixture Yu Yut t i I |