Show I Ip- Ip THE KITCHEN I CABINET FJ JO t 1523 1123 VV t rn Newspaper Union I No man can an be wise on an empty George George Elliot Democracy Knows that every mans man's Interest rightly used helps every other mans man's and that men are ara never nover natural enemies SEASONABLE GOOD THINGS Those who are fond lond of corn products prod prod- will surely surety like me this savory dish Corn Pudding Stir Stir three ce tu- tu tu ta- isles P u Is o 0 oc f 1 cornmeal c cor o r n in mea e a I into lilt two two cupfuls o of Iii a scalded milk anti anal I cook over hot water wuI wu wa ter until the mix mix- mix t u r e thickens then remove U a Crum the heat add three- three fourths of ot u teaspoonful of suit salt a n adas adash nash das dash ash h of cayenne one tablespoonful o of butter and one half of a can cnn of com corn with two u well beaten eg eggs s. s Mix IK thoroughly thoroughly thor thor- ou pour Into a well well greased greased reuse J baking bak- bak In Inn ing dish and hake one hour set In a apan apan n a pan pun of water ater Green and red pepper peppers may DWy be added J to var vary the seasoning Chestnut Shell Salad Salad Shell Jell and blanch bland fresh chestnuts Bell fifteen minutes then drum drain and und cut cut cur Into slices o or quarters quartel's add an un equal quantity o of finely linely cut celery mix i with Ith French trench dressing and serve on crisp head let let- tuce Armenian Goulash For Goulash For this dish use two t lamb or mutton hearts SU SUt the hearts an and wash then remove th the arteries Cut Into one Inch one Inch cubes cube and parboil then drain Mince very ry fine el eight ht large onions three green o ored or red peppers place In n a deep saucepan sauce sauce- pun pan and add the prepared hearts on one teaspoonful each of th thyme me nasal and sa sags sag and anal one quart of boiling water cool conk until the meat Is tender then add on one une dozen dumplings prepared as follows One cupful of mashed potu potatoes toes on one teaspoonful of 01 salt one une teaspoonful o or of paprika three quarters of a cupful of o t flour one teaspoonful of chopped parsley and one teaspoonful of baking powder Mix and form fonn Into twelve dumplings and anal drop Into the goulash Cover tI tightly and cook conk gently for fOJ lif teen minutes Lift the dumplings s t ta to toa too a o a hot hint plate Season with salt am and thicken the gravy sll slightly Pour on out the goulash and garnish with parsley ley Stuffed Quinces Wash and core cole or six quinces place them In do a n baking dish with on one cupful each ench of water wale and sugar Fill hill the cavities with hopped raisins and nuts cover cuer nm nail bake until tender Set away to coo cool Sel Serve ve with cream creul 1 II FIB Is not true lover of of the who cea ceases es to go to them when the leaves have dropped awa away and the garrulous dryad drad has retired to sleep I would know my friends Ir is their a adversity ad ad- and hardihood Edith Edith M. M Thomas GOOD THINGS FROM DRIED FRUITS The delicious dried fruits which are on the market add acid variety to the diet die lord and save sn the ex tX 6 pence pen e of putting u up IJ f fruit r u I t. t 0 One n u would tire fire of the this diled fruit too N tt often but hut an CI occasional oc ne- u use e will wil he found very ery nrc agreeable Toe much maligned when well cool cooked el Is u a most must wholesome fruit Wash one pound and soak overnight over night In I the he ning add to tn the water water wa wa- ter In which t te tey ey have Iw he hen been J soaked the rind of f one half nn an orange am und and simmer the prunes for several se houis hours houison on the hack back of nf the stove OftOn ll nn nr sugar is needed or nr very ery little If the slow cooking Is followed followell Fig Jam Wash Wash three ee pounds ol of dried figs and 11 1 pass s then them through the meat meal grinder Add one nl quart of water wa wn viter ter one sliced lemon and one CIne sliced ell Let Iet stand over O night Add Adi four cupfuls of sugar nr and crank cook until thick nut and transparent stirring fre fre- Marshm Marshmallow Figs Select Select choke choice pulled wash them and MI suk k over tr overnight overnight night In n a little water venter In the mom mom- In ing cook nok In a It double holler boiler until t tender tender ten ten- n. n der add n little candled candied orange omne peel pell When tender remove c from flIm the simp and cook clink the simp until el very Make lake a n silt slit In each fi fig anti ami Insert halt half halfa a n marshmallow II ow Place l In sherbet glasses es pour over O th the and anal serve very old cold n with whipped cream Stew id td Dried Pears Wash a h n a pound paunch of pears and soak sonk over night In old cold water waiter Conk Cook Conker er very gently In the some same water ter using n quart flavor or with the tilt rind of half huH n a lemon and cook CHilli until the pears are soft sort Add AIl three fourths of n a cupful of brown su sugar nr and anal the the Juice of half n a lemon Serve with cream ns nR n a dessert Baltimore Pudding Tyke Pudding one halt cupful each of f molasses milk and chopped beef suet a cupful of flour one ne cupful of raisin raisins the e and nel grated rind of ot a n lemon n len teaspoonful of salt n 1 pinch of ground cloves and cinnamon J. J Steam team five hours and with egg 1 sauce Yard Hard sauce Dan may piny be served r ed with It If desired Stuffed Prunes or or- Figs Prepare rt the fruit as 8 above e Work cream cheese until soft with Uh a n little cream Slit the sides of If the fruit frill and nil fill with the che cheese e Nuts may maybe be added to the cheese If It d These are ere especially nice to serve ser with a n salad MInd course 1 |