Show I II U nil II III II II ll IE Th The e K- K Kh Kitchen h en I I C L fI l l ll t F. F 1921 Western Newspaper Newspaper- Union As tho the flower Hower Is gnawed by frost trost so every human heart Is gnawed by faith falth And And as 19 surely as Irrevocably Irrevocably fruit bud falls before the c bly as the east wind so 80 falls tails the power of ot the kindest human heart If It you meet meat It with poison Ruskin poison SEASONABLE S GOOD THINGS For those who ho are fond of parsnips will wUl be novel and rh the fol following owing recipe most nourishing S Savory a v 0 r y Parsnips Wash parsnips thoroughly thorough thorough- ugh ugh- ly and and boil bon In salted water water wa wa- ter until tender Drain 4 wipe dry and peel Cut CutIn CutIn c In two lengthwise or leave as ns as desired Q Surround ea each h wit with 1 a coating of sausage meat roll In Hour flour arrange In a flat dish sprinkle with salt snIt and bake twenty wi with h minutes In a hot oven oyen Garnish parsley Parsnip Fritters Cook Cook parsnips parsnip I until tender drain peel and mash I season well with salt pepper butter and drop by spoonfuls into a fritter batter then fry In deep fat Serve hot with maple or with a lemon lemons s Cabbage With Shred Cheese Cheese Shred cabbage cabbage cab cab- bage to make four cupfuls cook In boiling salted water until tender Drain and leave In a heated colander colander colan der del at the side of the range while preparing a white sauce by blending t together two tablespoonfuls each of butter butter butter but but- ter and flour then pouring over oyer gradually gradually gradually grad grad- one and one half cupfuls ot of milk cook until smooth and thick season with salt and pepper and add four tablespoonfuls of grated American Ameri Ameri- can cheese and beat until well ell dis dis- dis solved Lift the cabbage to to tor r r. hot hol vegetable dish pour the sauce over It and serve immediately A head cooked after removing the hard heart then served on a n chop plate cut In shaped pie pieces with the tho cheese eese sauce poured pouted over It makes a adish adish I dish which Is both attractive and tasty S Sift ft paprika over the dish for fora a garnish Prune Tapioca Soak Sonk Soak fifteen large larg prunes In twice as much wa water er as will 1 cover er them In the morning stone and chop the prunes Add enough water water wa wa- ter tel to the thc liquid In which they soaked I to mal make c four and one half cupfuls Bring this to a boll with the prunes I two thirds of a a. a cupful of tapioca one one- half teaspoonful of salt one cupful one one-I of sugar in a double boiler for f orty minutes Serve cold coW with cream Flav Flavoring Flavoring Fla Fla- v and nuts may be added If de de- sired KI Kindly words atten watchfulness against wounding mens men's sensitiveness these sensitiveness these cost very HUe but they are priceless In their value F. F. F W. W Robertson SANDWICHES FOR THE WINTER PICNIC What's a picnic anyway without some good sandwiches For those i who o enjoy peanut peanut pea- pea nut butter the i following will wll be te welcome Peanut Pea nut and 1 Tomato Cat Catsup sup r Sandwich Add dd two tablespoonfuls tablespoon fuls oils of of cold water to three tablespoonfuls of peanut butter butter butter but but- ter to mal make e it of the desired consistency consistency consist consist- tency t- t ency for spreading Beat until creamy and add two tablespoonfuls of toma tomato to catsup Mix thoroughly and spread on thin slices of buttered bread brend The butter may be bc omitted If desired Squirrel Sandwiches Mix l Mix together one half cupful each of or mixed ground nutmeats and ground Aground grated carrots Add one-half one teaspoonful of ot salt gall one and one-half one tablespoonfuls of af salad oil and one teaspoonful of lemon Juice Mix well and spread on buttered bread Pressed Eggs Chop Chop hop fine six hard hard- cooked eggs one green onion one half a green pepper Mix together with I one-half one teaspoonful of salt and one tablespoonful of prepared mustard Place half of the tho mixture In a n small greased lo loaf t pan press down and add adda dd a layer of chopped ham using one and I one half cupfuls Finish with the rest of or orthe the egg mixture Pour on two tablespoonfuls tablespoonfuls table table- spoonfuls of sto stock block le to help bind It together together to to- o- o gether nn and pr press ss down well Keep Inthe In IIi inthe the refrigerator until molded well enough to slice S Serve In place of cold coid meat or use as sandwich filling Brookfield d' d Sandwiches Mix one cupful of sour cream with three eggs one one tablespoonful spoonful of butter ono one tablespoonful tablespoonful table table- spoonful of sugar a a few rains grains of cayenne one teaspoonful l of mustard and the same of salt Put Into the double boiler and beat bent until the eggs egg are arc well mixed Set et over ovel boiling water wa ter and stir until smooth and thick Add Adel d three tablespoonfuls of vinegar ar boiling hot and set aside to cool Put one and one half pounds of American cheese through the meat melt chopper t two green and two red peppers Mix together and odd add dd enough cr cream am to thin the th dressing fort fori spreading This may be used for fOl salads as as' well as sandwich h filling Another nother swee sweet sandwich is s prepared as ns follows Chop together one cup ful foil of seedless raisins one mo cupful oi of English walnuts walnut one half cupful o of granted coconut and mix well Mois Mols' S o ten with a little cream leam and spread on OD the whole wheat h read J |