Show 1 The Kitchen Cabinet s gri C 1821 Western N w p per Union As Summers Summer's handmaid faring homeward homo homo- ward late Set dawn down her burden at ot the palace Kate gate Came Autumn dallying along the tho road Snatched up the thA A b basket baskot with Its priceless load And uta a sudden whim about tho land Tossed gold and Jewels with a a. reckless reckless reck reck- less hand Harriet Symonds Symonds- SANDWICHES The variety of bewildering sandwiches sandwiches sand sand- 1 which are being brought to our notice nr art good nn and some of them t a are are r e super The time time honored honored v b ham a m san sandwich which y you u could bite bile Is not riot now the s r rn n d dw w i c h which Is so lar lor The he ham born sandwich of the day is thin and md pink as to ham and the bread cut like a wafer water and spread with the best of butter hutter The open sandwiches so called because because be be- cause au e they are but one piece off oG bread of bread are ae especially esp attractive and may be cut In circles diamonds cr crescents scents or any form desired then the filling placed on top and pretty little designs of ot oll es nuts and various vegetables and sweets may decorate them Nuts make excellent t sandwich fill mi ers English walnuts or or peanuts chopped chopper not too fine tine and mixed with t thick cream reum well WElI salted are particularly particular particular- ly Iy good when made of entire wheat bread Chopped nuts and chopped celery are well liked Chopped blanched blanch d salted almonds almonds and a n little cream to to spread or bl blanched almonds chopped and mixed with cream and maple sugar grated makes a good sandwich Cold boiled tongue makes very nice sandwich filling mUng Chop the pie the tongue add a n little sweet cream melted butter butter but but- but ter and mustard Stir until smooth and spread on white butter buttered d bread For a sustaining sandwich eggs make a good filling Cook the eggs Inthe In Inthe inthe the shell shelf until hard liard remove the yolks yolks' and mash th them m with creamed butter cr or r salad dressing If an open sandwich sand sand- Is m made de use the whites finely chopped to garnish by put a border border border bor bor- der of ot th the chopped chopp d- d whites aro around ld the sandwich For those whose digestion will stand for It n 11 fried egg sandwich Is tast tasty CI Cheese ees sandwiches are of the sustaining variety They hey may be made In a variety of ways and with a variety of or cheeses so that each may mayl l have hl his favorite brand A thin slice of of cheese placed between between between be be- tween buttered bread Is the simplest Grated cheese mixed mixed with cream and different seasonings Is a little more dainty For sw sweet sheet et sandwiches at afternoon afternoon aft aft- erno n teas tens the open sand sandwich with Jelly and nuts makes a n good variety the If It you would know the flavor of ot a pie Th The Juicy smell the spice the test You must be patient till the fiery core Is cool Then bite a a. little deeper than the crust If you would know the tho flavor of ota a man Gods God's pie mud made of ot Edens Eden's dew and arid dust Be patient till loves love's fire hath warmed him through And look a little deeper than the crust SEASONABLE GOOD THINGS The following is another new way ay ol of serving chicken which Is worth while adding to ones one's recipes Chicken Mississippi Mississippi Jt sippi Style Pass Pass through a a meat chopper one one- ter of a n pound each of veal eat and fresh pork slices of bacon a chicken liver half halt halfa a green pepper and two tw branches branches' of ot parsley add a teaspoonful of s scraped raped o onion lon and a teaspoonful of Worcestershire Worcester Worcester- Worcestershire shire e sauce half halt a teaspoonful of salt and quarter one of a teaspoonful of ot paprika mix thoroughly nail and use to stuff the chicken Put to cook In a moderate te oven oyen so that the veal and pork will be cooked before the chicken chickenis is browned bro eno enough gh for serving Baste with hut but salt pork porle fat every evely ten minutes min min- minutes utes an and cook coole nearly two hours S Serve with sweet sheet potatoes or rice Best Cake Beat Beat three quarters of ot a cupful of butter to a n cream gradually gradual gradual- ly Iy beat bent in one and andone quarter one cupfuls of t sugar the beaten yolks of four eggs half a n cupful of f cold water two and nl one half cupfuls of Hour flour sifted with three tM of ot baking p powder pow powder pow pow- w. w der and undo lastly the whites of four eggs beaten dry Bake In Ill two la layers ers Put the layers together with coffee filling nn and cover er l frosting and nut meats meat F. F Scalloped Chicken and ancA Use the tile remnants of f a n roast roa t or boiled fowl fow Free the ei il ent from the kin and und bones For each l 1 jf cupful 0 of oZ meat neat ta take c. c one om cupful df fresh corn pulp or of and on of ot cream sauce Mix the chicken wit with I t the le sauce sauca dud and ind a la layer er of the Cover Coyer with buttered crumbs and cool cook ten minutes or until well heated through and the crumbs well browned The Three Ps Ps fake Take a cupful each of peas and peanuts and one half cupful cupful cupful cup cup- ful of finely minced sour pickles Mix well and serve with willi a n mayonnaise dressing on lettuce I |