Show The Th e KITCHEN CABINET p 1922 by Western We torn Newspaper Union Never say that fato's against you YO That you cannot conquer luck There Is no such thing thins as either either- All depends on work and pluck SEASONABLE FRUITS AND FOODS The Thc meaty DIng i cherries mal make c the most delicious conserve or spiced tri fruit lt though the dark durk r rich t 1 c h cherries of the I smaller variety have even en evena eena a better flu flavor VOl J l Cherry Olives Wash Wash the cherries leaving the stem on the fruit Puck Into Jars and fill with half good strong vinegar and water add mId a teaspoonful teaspoonful tea- tea spoonful of salt to a quart Jar an and seal These are firc delicious In the winter winter winter win win- ter to serve with meats heats The equal parts Palts of vinegar and water are poured over the cherries cold Be De sure to see that there is no bruised or deca decayed ed fruit In the can cun Compote of Cherries To To a n pound of cherries add one half pound of ot sugar and the Juice of ot a lemon Wash the cherries and leave short stems ms on each ench Put Iut the fruit Into a saucepan and pour POUl over the sugar and lemon lemo l JuIce cover covel and cook gently until the cherries are cooked but unbroken Lift carefully to a glass dish and boll the until thick then pour It t around the fruit Chicken Custard Cut and put through the thc meat chopper any leftover leftover left left- over chicken mix the meat with equal parts of cooked cooled rice lice season well and press Into a n bowl howl to mold In Inthe Inthe the center of a baking dish and pour I around it It a a u custard made by using two eggs one pint of milk a few green peas and a tablespoonful of at flour Bake until the custard is set and serve from the baking dish Chicken Scrapple Into Into a quart of chicken stock that has been well seasoned seasoned sea sea- stir one pint of corn meal cook slowly for an hour adding at the last an any bits of over left-over chicken n. n Pour Into a small bread tin rinsed In cold water When cold cut In slices and brown in hot fat This Is ver very nice nicefor for a breaK brenT breaKfast fast dish Lemonade a half one dozen lemons To a pint each of sugar and water add a bit of f the grated lemon peel and boll for five minutes strain add ridd the lemon Juice and put boiling hollIng hot Into bottles When cool set In the Ice chest and the lemonade will always always al al- ways be read ready with the addition of ot a tablespoonful of this to a glass of chilled water Peach Sherbet Take Take the kernels from Crom three peach pits and und boll boil 20 0 minutes minutes min mn- utes in a quart of water strain and und add more water add udd two cupfuls of sugar and cook ten minutes cool add one-half one teaspoonful of gelatine softened softened softened soft soft- ened In water the Juice of a n lemon iemon and a pint of peach pulp Freeze as usual I |