Show p- p THE I J I Iii KITCHEN 4 ii CABINET THE DELICIOUS PRUNE I IBy By example and not by precept pt By doing and not by professing Thero Thera is no contagion equal to the contagion of life hifa Whatever we sow that shall we also reap and each thing sown produces ot of Its kind Ralph Ralph Waldo Trine The reason renson prunes have such a barden burden burden bur bar den of disrepute vo to o bear Is largely Im-gely on account of the careless manner In years past that the average Q cooki cook i has hns served them Now while they are coming up In price they are better 22 appreciated The long s. s soaking and slow cookIng cookIng cook- cook Ing lag which our modern methods of cookery adVocates advocates advocates ad ad- has hns proven that such treat treatment treatment ment meat brings out the fi flavor vor and sweetness sweetness sweetness sweet sweet- ness of the fruit Prune Whip Parfait Take Take one-half one cupful of stewed prunes stoned and mashed one half cupful of raisins seeded and simmered in water to soften soften soft soft- en pinch of salt saIt el b t marshmallows cut up In half balf a cupful of cream and steamed in a double b boiler ller until soft then beaten until smooth Into the marshmallow ow mixture whip the o other her Ingredients and set the dish on onice ice to chill chili When read ready to s serve ne h heap In small sherbet cups ups pour over thick cream and nd sprinkle with pecan meats ment broken brol en In bits Prune Patties Talc Take a half cupful of st stewed wed stoned and mashed prunes one egg yolk roUt add a n pinch of salt a n abit abit bit bl of nutmeg sugar to taste a It teaspoonful tea ten teaspoonful spoonful of f flour and a half cupful of sweet milk Mix and pour Into pastry past pait- ry lined patty tins flake Bake until n a light lightbrown lightbrown lightbrown brown then spread ad the tops with a meringue using the white of ot egg eg beaten benten beat bent en stiff stilT with two tablespoonfuls of SU sugar Brown Drown Prune Roll Tale Take Take one tablespoonful I of ot grapefruit juice one tablespoonful of sugar fugar one teaspoonful of flour two- two thirds of a cupful of mashed mashed prunes third one-third of a cupful of seeded raisins Cover the raisins with half a cupful of water itter and simmer half an hour To the prunes add the sugar and fruit juice a pinch of salt snIt and the flour mixed with a little cold water Put In Inthe the raisins and anti cook the mixture until until un un- un-I un til It thickens thickens about about three minutes Spread on biscuit dough that has been Tolled rolled very thin fold and press the edges to together ether and bake Serve with tl cream eam SEASON SEASONABLE DISHES tiES Think as M welt wel velI as yo you you can of f everyone everyone everyone every every- every every- one who is trying In these hard times to do his duty duty to uty-t uty to be brave brave cheerful and ana useful Let us us' not be bo among those who whet their tongue like a a sword and bend their bows to shoot their arrows even bitter words Kindness helps where criticism cannot cannotA cannoLA A good bated baled 1 apple Is a l welcome dish at any meal The manner of ol sei Ing it may be varied so that It never becomes commonplace b Apples Stuffed With 1 Nuts and Core Cort Raisins Core 1 LZ five apples being sure sur remove all of f he core A Tal Take off the paring from 7 half the apple Put half ball halfa balla a cupful of sugar and half a cupful o of wat water r Into a saucepan saucepan saucepan sauce sauce- pan Into this set the apples to k k turn tuning ng often until each app apple e Is ten der dee Set them em carefully Into a n baking bakIn bak bak- In lag ing pan Fill the centers with on one one- third 1 of a cupful each of raisins and md nuts chopped fine add Idd a n little granulated sugar and bake In a moderate oven until well glazed Serve with the poured around them Vegetable Chowder Take Chowder Take two thin slices sices of fat salt suIt pork cut into dice Ur and try tryout out slowly In a n a- a saucepan cover oer a a half dozen sliced potatoes with boiling salted d wat water r and when nearly near nearS ly done one add the pork and one can of at corn the water In which he potatoes were cooked l and amI milk enough make the desired amount of chowder r. r If It it seems too thin thicken slightly with i crumbled crackers Serve hot bot with I crackers I Buttermilk Bread Take Take one and one fourth pints of f fresh sweet buttermilk butter butter- butter I milk mill one tablespoonful of sugar two teaspoonfuls of salt alt one half of a compressed com corn pressed yeast cake with flour enough to make fl ii stiff batter Scald half holf a pint of sifted d flour with the buttermilk buttermilk butter butter- butterI I milk stir sUr well welt and add su sugar ar and stilt snIt I Dissolve t the tle e yeast enst In a little tepid water wa a Wa- Wa ater ter and when the hatter batter Is warm luke add the yeast east Beat nent well nn and set to torise torise rise in a warm wa place overnight o In Tn Inthe Inthe the morning It should be he ver very ery lI light ht and covered with bubbles of air nil which break when the cover coyer is Is' removed To the hatter batter add six Ix pints of flour onEtea one tea teaspoonful of salt mit a n t tablespoonful of fat and half hal a n teaspoonful of ot soda add water lIter to t form a smooth stiff stift dough ou h I Knead fifteen minutes then set to rI rise e eIn In a n temperature of 70 degrees Cover closely When lI light ht mold Into lon loaves lons s Set to rise n again aln and bake as care carefully fully fulty as ns I If it r It were ere CIl cake 1 e. e Prune Take Cake Take two e eggs I one- one half hulf cupful of sweet milk one-half one cupful cup cup- fut ful of ot sugar one and one-half one cupfuls cupful of ot flour one-fourth one cupful cupful- of butter hutter two teaspoonfuls of baking powder a n adash nab hash dash of salt and ond a half teaspoonful of I lemon or vanilla extract Mix as ns u usual pour half the batter In a 0 cake coke pan Cover Coer with a 0 layer IBer of prune pulp then pour over the tho rest of the batter Bake Doke in Ln n a moderate oven ti |