Show I I I I I II I I I 4 I Z ZI I 1 Tor or or I 4 In icing ing cakes where icing is soft enough to drip pin pm a sheet of white pa paper er around the edge edge of the cake and leave on until the frosting Is firmly set set C S S i iTo I. I To properly cool a loaf lof cake there S cornea comes come a round flat fat Invention made mae entirely of heavy heavY wire on which youcan you youcan yu can turn tur the cake from th the p pan pan zi without without with with- without out breaking find and nd leave leav until unU cool the cost Is trifling and add it is a great con con- 2 S S C Glazed almonds are a Itt little newer than salted saied Blanch Banch and dry a cupful boil bl a cup of sugar suar and a i half half cup of water together ten minutes s add nuts nut and hell boil they slightly lift bol yellow lt the saucepan from the fre fire and stir sUr until they are sugared spread on waxed paper to dry I l To obtain the and anti p peculiar ular flavor favor of cocoanut milk mik po pour r boing boiling water over ver the nut after cracking the shell shel and cutting the nut Into small smal bits bis use for tomato soup thickening and ad heating just as you would plain milk mik Use also in mixing any cake where milk mik Is called caled for and you will obtain a most pleasant flavoring favoring When you replenish your shelf shel of kitchen ware observe th the new pans pang for baking pies ples as s well as those for cake they are as much an Improvement improvement improvement improve Improve- ment on 01 old styles as the incandescent light Is over the gas ga jet They hey come comeal all al sizes and have neat riots rims rim with handles that fit ft over the handle proper enabling the cake or pie to be lifted out easily without breaking the crust Nearly all aU these new conveniences for kitchen kitchen use are the inventions of clever women who have used their brains brain brall to the good purpose of saving labor-saving for their sex generally S SC Another recipe tried with wih success success success' for utilizing bits of cold boiled ham orthe or orthe orthe the ends of ofa a boiled tongue Is ham balls bals For these chop the ham fine set a small smal cupful of milk mil to h heat at when nearly nearlY boiling boing thicken It with two tablespoonfuls of ot dry bread breadcrumbs breadcrumbs breadcrumbs crumbs sill In the ham a tablespoon tablespoon- tablespoonful ful of minced parsley a pinch of f cayenne cayenne cay cay- cy- cy enne and the yolk of an egg mix well welland welland wel and turn tur on 01 a a dish to cool this can cane j e be done the the night before In the mornIng morning morIng morn morn- mor- mor Ing form into small smal balls bals roll rol first In beaten egg and then In crumbs let set a while before frying in plenty fl very hot grease They should be a golden brown a and d dr dry when done Frequently enty there Is a ham bone bonfi in inthe inthe th the larder at which the thrifty ho housewife house house- se- se wife wie l lOOi looks ks often ofen and nd again wondering how hots' hoW she can utilize the nice bits bis of meat till on it i. i Out of these tese bits bis a I most delicious breakfast or luncheon I k dish Is possible in In Ina a ham ha souffle It I I Is a good plan to invest a few dimes in individual souffle cases case serving for fo each person erson Grate all a the bits bis of ham you ou can gut cut sut or scrape from froni the borne bone be as fine as possible or mince them In some way as a fine as possible chop fin fina fine a couple of ot sprigs of parsley for each half pint of ham beat bet both with wih th the yolks of three eggs until light adding a little pepper and salt beat hard hare and at the last moment stir str in the stiffly beaten whites and pour immediately immediately imme imme- into the heated souffle cases o or orone orone one large dish will answer fill fl only three-fourths three full ful and bake in a very S hot oven for about eight minutes as aswell aswell a well wel as one can time the baking so much depends on the heat of the oven the size size of eggs el etc etO but o from six six t to ten minutes givs s scope enough In itt cooking kidneys d do dO not use a for fork for turning turing them over but simply toss tos toss or 01 shake them in in the pan pan This will wll retain the gravy wl |