Show M n N IY I The Kitchen I I Cabinet abinet f Union 1929 Western He that ri late must trot all aU Poor Richard ard WHAT SHALL WE EAT For a n small fatally family fond of of chop suey n a hume made home variety will wUI be foun found most appetizing Chop hop Suey Cut Cut celery Into two two Inch loch strips then shred not too toc thin cut cutone cutone cutone one onion in bits Fry one pound of at very thinly sliced round steak steal which is js cut Into Inch squares In suet fat When own brown I add a 11 little water and simmer adding marC more wa wn ter until the meat ment h has s cooked conked un an hair hoor then add the thee vegetables vege vege- e vegetables e. e tables salt snit pepper and a half teaspoonful teaspoonful tea- tea spoonful of sugar with two or 01 three tablespoonfuls of Figl Pigi sauce which comes In small bottles retailing foi fOJ twenty cents The amount of season seasonIng Ing lug depends upon the I taste a spoon spoonful ful fui or two of oP caramel browned u m mand and water adds a n richness of or color which makes s the tIle product more like the Chinese chop suey Junket Ice Cream This Cream This This Is not anew a n anew new dish but hut the sauce used with I It makes a rather unusual one To Fro one quart quart of rich milk and one cupful of cream warm to h lukewarm add one junket tablet dissolved e In ln a tablespoonful tablespoon tablespoon- poon ful of water mix well add Idd one cupful cupful cup cup- ful CuI of sugar an and one tablespoonful o of vanilla pour into Info tile tHe freezer can and ant let stand In a warm room until the junket is set then cl chill and freeze as usual Wit When en ready to serve put the cream In long stemmed glasses and serve ser with withA A Delicate Frozen Dish Heat Beat Heat a n pint of cream remove remo from the th fire and add one half cupful of sugar anda and anda a teaspoonful of vanilla s stir r until the sugar Is s dissolved then fr freeze Cook one half c cupful of sugar with water to dissolve until it spins a thread pour over a beaten egg white ant and beat bea briskly until cold When the thc cream rc m mIs Is partly frozen open the can cnn scrape down the sides and turn In the fro frost frost- t. t Ing Repack and stir until frozen Serve with a thick hot maple sauce flavored with vanilla and add chopped walnuts Serve hot over oter the cream French Nougat Boll Nougat Boil without stirring stirring stirring stir stir- stir stir- ring one half cupful of sugar and one- one quarter of a n cupful o of water until 1 It spins a thread four or five Inches five Inches long then pour over over the suf sultry y beaten besten whites of at three eggs Beat until glossy then set aside Boil Boll together three cupfuls of at sugar one half cupful of water andone and one cupful of corn until it forms a n firm finn ball when tried in to Ice water o or degrees Fahrenheit Pour this Into the first mixture stirring all the time When nearly cool add one tablespoonful tablespoon tablespoon- n. n ful rul of vanilla one cupful of pecans anc ancone and andone one cupful of candied candled pineapple and cherries cut In pieces G Continue to stir until stiff then mold ln In a n buttered pan Candied Candled ginger ma may be added 1 It 11 desired Give what you have bave t to someone It may be better than you dare to think Longfellow SOMETHING TO EAT When fresh milk is not available why not use use condensed or evaporated milk A most delicate 5 soup may be prepared with a can of bi en ened eel milk and a can of ot pea soup Heat them to to- MILl and serve piping hot C Banana ice Cream Peel and plash maSh six buna bunn nas add the strained Juice of half a aa lemon one and one- one half of sugar beat bent to a u cream Dilute two t pint cans of condensed milk with one quart of water and comI combine com corn I bine ne with the fruit m mixture Freeze using third one salt and two-thirds two Ice Cereal Pudding With Pru Prunes Take Take ake one roue cupful ot of cook cooked d cereal two cup fuls fuss of sweet milk two tablespoonfuls of butter one half teaspoonful of ot salt the yolks of two t eggs sugar to taste and flavor with a n bit of at lemon peel Mix ingredients and ant cook slowly in ina n a a buttered baking dish When firm remove remo from the the- oven and cover with stewed prunes from which the stones have been removed remo spread over o this th the beaten whites of two eggs to which u it pinch h of salt four foul tablespoon tablespoon- fuls nils of at sugar and nail a n grating of at lemon Peel has teen been added Reh Return rn to the oven to brown Serve with cream Rosy Macaroni Break Macaron-Brenk Break half halt a package of macaroni Into short lengths and cook until tender In boiling salted water witter in the meantime open one cue pint of or tomato soup and md dilute it with one- one half hult can of hailing boiling water Winter Add to this tills one tablespoonful of minced d on lon ion two tablespoonfuls of chopped Chappell eel cel celery ery cry a pinch of round ground cloves n II pinch of or soda nail and two tablespoonfuls of molted butter buttel Drain the mm and und blanch with cold water add one of butter and two to spoonfuls of cornstarch with Ith this Add Adi 1111 rh III mixture II nud iii rook cool t until free fite l front from lups have mj ready II 1 11 of f 1 l Hie p n lUsh dish s 1111 m in ill it II Iner lay In- y er of cuter cover 0 e I with sauce anil Inti cheese sp r and season with nIt until the flip dish h l Is full IV ovi-i ovi with rc tl ii lilt nod III l luik hak to rn n n a moderate lh oven o ll e minute h hut hot lJ l. l t l ki 1 r i mar I |