Show I l t I The Kitch Kitchen n I I Cabinet 9 The globe Iobe has be been n circumnavigated ed but no man ever yet has you may survey y a kingdom and note the result I in maps but all the savants In the world orld could not produce n a reliable map of the poorest human personality TIME MAPLE A most delicious frozen d dish may I IJ be prepared with maple called Maple ParfaIt heat Dent he lIe yolks of or four egg un until 1 I Li thick add rt It salt and pour pourover pourover over o them a cupful cupful cup cup- 5 ful pf of hot maple d until stir sUr smooth and thee the e eggs gs c cooked then foUl fold In III the tile beaten whitt and a u quart of thur cream Whipped cream mu may inny e usel leaving out the he eg eggs 8 Freeze reeze pa par i. i und and let stand to ripen An ordin ordinal especially del deil vanilla Ice cream Is e clous served el e with a maple sauce aUt and auth chopped choppe walnuts Maple Biscuit Sift Ift two cupfuls o of if flour flo four teaspoonfuls of baking powder one half teaspoonful of or s snit salt rub in lit two of fat ani three-quarters three of a cupful of milk Roil Holl out to one inch In hi thickness and cut in rounds Brush rush half of them with j soft sf off hll butter tte I spread f thickly with gial- gial I cd ed d maple sugar Ig lr an and put together in pairs palls Place In lii a buttered p pills pan n a au ad I bake in a hot oven i Nice to sern with afternoon tea tGa J I Maple C Cake Cream one-half one cupful of ol shortening ad add on one one cupful cup CUI- ful 0 of sugar sugar ugar oile one o cupful of ot maple sugar beat well ad add acid well beaten yolks of oC four eggs or two t whole eggs ebbs and one-half one cupful of hot water Sift two ned and one halt cupfuls of Hour flour flour On om- om quarter teaspoonful f 1 of or salt an und and two teaspoonfuls of bal in baking pO add to the first filst mixture a add one half teaspoonful ten tea spoonful of Bake in lU layers and put together with Maple Fudge Fr Frosting Take sting Take one cupful of maple sugar third one of ot a cupful of cream one tablespoonful of butter huttel heat slowly until the sugar is b dissolved Boil Boll to a soft ball stage and th then n heat until thick k enough to spread Maple Nuggets Take Take two cupfuls of maple 81 sugar one half cupful of or milk cook to the soft ball stage Beat Bent two egg whites until sUfi stiff pour over the boiling adding a teaspoonful teaspoon teaspoon- ful fril of vanilla beat bent until firm rm enough to drop and keep its shape shap Add nuts and drop in the form of small nuggets nuggets nug nag gets from a teaspoon on OJ oi a buttered sheet r Today Is your day and mine The Tue only day we we have The day diy In which we play our part What What our part may signify In the great world we may not understand understand under under- st stand nd But ve we C are here to play it It and now Is our time David Starr Jordan SEASONABLE GOOD THINGS For those who are fond of apple dumplings s the following recipe Is good and a n little differ differ- ent eat Apple Dumplings Se Select Se- Se lect t tart rt apples that dobr do ito donot br- br brnot not lose their shape at i I I Tx C once In ln co cooing Ki Remove e the cores au and peel Put the apples In waterS water S 7 enough to fl float nt them add adda a 1 cupful of sugar and cook until nearly tender enough lIe Re- move mo the apples with a n skimmer r and coOk Ok the tue until thick Place each apple in a n square of p pastry stry fill the tile tileS S cavities a with butter lemon Juice an and sugar and drop the over ovel the apples ap ap- ples Moisten the thc tips of or the pastry un arid and pinch together at tit the top Place iu h a baking tin ami and bake until the pastry is brown Serve with cream just jUM turned sour sour stirring III in a little powdered sugar sugars Marshmallow low sauce I Is Isery er very ery good gool to s serve r e with dumplings Celery and Brussels Sprouts Coo Coo Cook one om 1 H of quart Brussels sprouts In bOIlIng bollIng bOIl bOIl- Ing lag salted water aler until tender Cut two t stalls stalks of celer celery into inch half pieces and ami cook In a u covered ered hd sauce- sauce hd pan in tour fOUl tablespoonfuls of butter Icing being cur careful tul not to brown 1 the tho butter buttel When the celery is cooked add one- one fourth of a cupful of flour stir until smooth add n a pint of rich lich chicken ell sto stock k kw w or 01 ml mill hulk lie season to taste and S when thick and smooth over the els ls sprouts SIr litS in ln a n I casserole Cover cr tl with Ii huth buttered crumbs anti and bake until the flit sauce bubbles u up UI through the I Timbales of Corn and Ht Pimento IU move the seeds oil from a half dozen swe let 8 lt ml tI JI poppers IS I'S mill and boll 1011 until liI tender Huh Hub through h n a 1111 mid mix with Oll one pit Dint of lIf corn already sifted two t-o table table- of f I H rt renn M un I MM- MM I ill II 1111 of If It 0 a aI I c I the ht nl ks of OI l Ws gg lien henlen I thick ami nil to tn f taste tf Fold lit Ill th the onto whites lilies tf hf the tiie e eggs gs and pour Into veI el well greased t cups anti and pooch Poach for foi- half on hour ter set In hot hota water a wa wa- In lu a n moderate oven O Turn out on a n platter anti and serve with Uh sri sauce ace Bakewell Tart Tart Line Line a pie pic tin with a gOOt good rich crust spread with a layer of or Jam Mix l two beaten six eggs with tablespoonfuls tablespoonfuls' of ot sugar two ounces of ground almonds and four tour tablespoonfuls of butter Spread over o the jam tm and ond bake boke thirty minutes I |