Show Gibe che Kitchen I I Cabinet t Jc lUt Western N Newspaper w Union My heart leaps up when I I. I behold A r rainbow In the sky So W was S It when my life lite began So Is It now now I am a man So be It whon when I shall grow grov old Or let me die dial The rhe child Is father tather of ot the man And 1 could wish my days to be Bound each to each by n natural tural piety i MEATS FOR THE FAMILY Chicken la Is so well liked that a dif dif- different different I ferent terent was a of coolIng cooking this favorite I meat w will ll be wel- wel corned Chicken en Cas Cas- v a serole Cut Cut Into Joints a large fat fowl or two smart ones one removing as many of th the bones bongs as possible Put two tablespoonfuls of olivo oil all pork fat or butter Into a frying pan i as soon as It Is hot lay In a afew afew afew few pieces of chicken at a time turnIng turnIng turn- turn Ing lug often until It Is well-scalded well through but not brown Take from the pan and add more chicken en until all allIs allIs allis Is partly cooked adding more butter or oil as needed Put three tablespoonfuls tablespoon tablespoon- fuls of butter Into the pan where the chicken was cooked add two tablespoonfuls tablespoonfuls tablespoonfuls table- table spoonfuls of at flour and when well wen bl blended turn In three cupfuls of ot ve veal 1 stock or chicken stock made from the bones and trimmings Scalding the feet of a fowl removing remo the skin then adding the feet to the bones will vill gl glee ghe e the gelatin to the soup which is so I desirable Add a little onion and carrot car car- jot rot for seasoning add the chicken and cover the casserole baking an hour or more depending upon the age of ot the fowl A spoonful of ot any good- good flavored fruit juice may be added to give additional flavor If desired Serve Ser en casserole Baked Chops WIth V Vegetables Slice potatoes using as many as the family usually consumes Arrange In inn Ina a a n large shallow baking pan cover corer with witha a tl thin 11 layer of s sliced onions add salt I and pepper to season and cover over the top with a pork chop for each serving Season the chops well and bake bale in a n ahot 1 hot bot oven When the tine tops of the chops are brown turn them so that they willbe willbe will willbe be well browned on both sides Serve from the baking dish This will also make a substantial meal with a light dessert and a salad If desired Chicken Baked In Milk Melt Melt one- one fourth of a cupful of butter add one large onion thinly sliced i cut two young you chickens Into pieces for serving cover and cook slowly turning often for ten minutes then add one one cupful of chicken stock and cook until the chicken Is tender Remove the chicken put the stock and onion through a sieve and add one and one half tablespoonfuls tablespoonfuls table- table spoonfuls each of at butter Dutter and flour cooked together Season with salt and pepper Arr Arrige ge the chicken on a serving dish po pour r the sauce around It and garnish with sliced bananas cut Into diagonal slices dipped d In flour and In butter There is only one way to get ready for tor Immortality and that Is la lato to love this life lite and live JIve It bravely and faithfully and cheerfully If It we can Henry Henry Van Dyke A FEW SUBSTANTIAL DISHES I Calves' Calves ton tongues ues are delicious eating simply stewed until tender sliced and served hot with the folk following following fol fol- lowing sauce Esp a g n 0 I e Sauce Brown Sauce Take Sauce Take Toko chopped calves calves' feet and veal bones crushed with raw ham barn trimmings cut Into pieces es chopped carrots carrots carrots car car- rots leeks onions celer celery parsley roots salt and p pepper with a a little thyme Practice alone atone and much tasting will determine determine determine deter deter- mine the the quantities to be used Add Adda a few cloves a bay hay leaf or two i these should be used with caution and put all into a flat fiat roasting pan spread sweet fat over all and roast until a a- golden color Stir SUI then the whole may be evenly colored then sprinkle with flour and brown again I using care that It Is not scorched Now remove the whole mixture to a 8 kettle add soup stock to fill nil tIle the kettie kettle ket keto tle tie and a can of tomatoes Simmer for tor six hours strain and reduce b by simmering again three hours o rs deal Clew by skimming and straining Put away on l Ice e. e r I Calves Calves' Tongues Boiled Cover Cover four fresh calves' calves tongues with boiling water add five slices of carrot two stalks of at celery one onion stuck with six cloves fifteen peppercorns and one- one half halt tablespoonful of sat salt Cook Coole until the ton tongues ues are arc tender Remove the tho skin and roots and cut Into halves lengthwise Gook one-half one can of ot tomatoes with two c cupfuls of brown stock reduced to one Reheat the tongues In the sauce Serve garnished garnished garnished gar gar- with parsley lemon slices s and triangles of bread In butter Virginia Boll Macaroni Boll one and one half cupfuls of ot Inch pieces of ot macaroni In boiling salted water until tender Dash over cold water drain and put half of ot It t In a n buttered baking dish sprinkle with one-half one table table- tablespoonful tablespoonful spoonful of butter one-half one teaspoonful teaspoon teaspoon- ful rul of ot mustard and one one fourth fourth cupful of ot grated cheese repeat pour over one and und one half cupfuls of white I sauce cover with buttered crumbs and bake In a hot oven until the crumbs are brown |