| Show he kitchen cabinet food suggestions boiled hams in cans AS have been on the market some time most cool s know about them and realize that they are rather expensive but very convenient in an emergency the same Is true of chicken all cooked and ready to serve the price Is not unreasonable and counting time and fuel for many housewives such a Is not an extravagance the colorful fruit garnishes that are on the market make most delightful dishes when served with a spoonful or two the small seedless grape Is colored green ruby red or orange so that one may haie any color needed to harmonize with the dish bened grapefruit with a spoonful of the buclous green globules glo bules or a fruit cock tall with a dash of any of the colors Is most attractive one may buy cubed pineapple now in various col ors in cans enough not to make them too expensive A fruit compote Is always season able and always orange compote cut six peeled oranges into sections removing the inner pulp boll one halt pound of sugar and one fourth of a cupful of water for daht minutes add the juice of a lemon and the orange sections a few at a time simmer gently for twenty minutes hemore the oranges to a deep dish and pour the over them chill thoroughly and serve with boiled rice for use in winter prepare some jellied mint sauce simmer one bunch of mint with one cupful of brown sugar one cupful of vinegar one and one half cupfuls of water for thirty minutes then strain add five and one half cupfuls of gran sugar stirring until dissolved when it comes to a rolling boll remove from the fire and add a bottle of pectin boll one half minute remove from the fire and let stand a minute while skimming pour into glasses in which sprigs of fresh mint have been placed seal as usual with paraffin |
