Show a F KITCHEN THE CABINET un Newspaper Union And see lee how everywhere Love comforts strengthens helps and eaves us ua all What oI opportunities of ot good befall befall be be- fall tall To make mako life Ute awe sweet at and fair Celia Cella Thaxter SPONGE CAKES The lightness and delicacy of ot texture tex ter ture of ot sponge cakes make them especially espe espe- especially well liked r r cakes are ore appropriate to serve with cooling cool cool- ling ing drinks and andley 4 icy ley c Y desserts c YIn In all niJ cri cake cake- e- e making the best of ot mat materials e r I a I 8 should be used but especially with sponge cake A fine granulated su sugar Su- Su Sugar I gar not powdered makes the best texture if It coarse granulated sugar la is used the cake will be coarse I grained if It powdered sugar r It will I make a paste when the eggs are add add- ed Pastry flour is always to be preferred preferred pre pre- when w m making d g any any kh kind d of Ot cake and especially lly with a cake that de depends depends de- de upon its texture and lightness for Its attra attractiveness as docs does the sponge cake I 1 We desire to have fresh eggs for all aU cakes but we must remember r that eggs eggs but a d day y o or two old will not beat up tip as light as those three days days' or or a week old v I For flavoring lemon rind and jul Juice e eI eem I I em to be the tile favorite The Tile acid nets acts on nth the albumen of the be eI and I umen of egg o nn I coagulates it which aids ams in me the lightness lightness light light- ness of the cake Many like a bitof bit bitof I of ot mace or or nutmeg together with the grated rind of orange or lemon for tor flavor vor The Tle jel Jelly y roll pis Is one ne ne of ot the most attractive attractive at at- and delicious of ot sponge cakes One needs to handle them with care to have a n shapely shapel cake calm If It baking powder Is used In a sponge cake cale the lemon Juice is not used Here Is a recipe out of the the ordinary ary Golden Glow Angel Cake Beat Beat the yolks of ot five eggs t to a stiff stilt froth then add one and three fourths cupfuls of ot sugar granulated sifted three times beat all fo to o a light cream In which h no grains of ot sugar are seen Fold Fod in the stiffly stilly beaten whites s of ot ten g s bent beaten n stiff with one teaspoonful of cream of ot tartar Add one half teaspoonful of ot vanilla and the same of lemon Jemon extract with a pinch of ot salt saito Fold In one and one fourth cupfuls of pastry flour sifted sifted sift sift- ed four times and bake is a tube pan 45 minutes Sponge Jelly Sift Roll Sift one cupful of flour add one teaspoonful of baking powder lowder and one-half one teaspoonful ot of off t I Isalt salt sift Mft once more Break Brenk three three egos eggs eggs' I 1 Into nto a mixing bowl beat well add odd one cupful of of sugar one f one fourth one fourth cupful u of i water beat well wen then add the dry Ingredients ingredients Ingredients In In- beating well Lastly add add dd tw two wo teaspoonfuls teaspoonfuls' of h hot t melted butter with any flavoring desired such as lemon emon extract grated lemon rind or a aIt hIt It of lemon and vanilla Bake In a moderate oven 45 m minutes Cut off the browned edges lay the cake on a powdered sugared cloth spread with jelly or for jam and roll ron up Leave In the cloth for a while after rolling Foods for Occasions With cantaloupes so plentiful prepare pre pre- pare rare a cocktail of ot ripe balls bans of musk- musk melon Fill FI Fill J tall s sherbet glasses with the balls cover V with 1 t h a aS a'S achmed S 'S chilled of ot i canton ginger or ora ora a l I lemon e m O 0 n y with a bit of the grated rind GarnIsh Garnish Garnish Gar Gar- nish with sprigs of ot mint Guinea Chicken With Virginia Ham Remove e the breast meat with the wing Joint attached from a young guinea fowl Place the breasts In a baking dish sprinkle with salt and pepper brush over with cream and dredge with flour Add one-fourth one cupful cupful cupful cup cup- ful of ot fat tat salt saU pork cut Into cubes and bake bale In a hot oven for tor 30 minutes basting three times with th U fat In the pan Arrange shaped diamond pieces of ot toast on a platter cover with thin slices of ot Virginia ham broiled and ond hot Place the breasts on the thc ham and serve with the bone covered with a paper frill trIn Make a gravy from two tablespoonful of ot fat In the pan and three tablespoonfuls of ot flour brown and add odd one and one-half one cupfuls of ot stock made from the remainder of ot the fowl Season well and pour over the thc chicken Serve with potato balls bans and piles plies of ot green peas In heaps around the chicken Snowflake Biscuits Scald Scald one cupful cupful cup cup- ful tul of milk over hot water add odd two tablespoonfuls of ot sugar one ODe tablespoonful tablespoonful table- table spoonful of ot corn one half teaspoonful teaspoonful teaspoonful tea- tea spoonful of ot salt and two tablespoonfuls tablespoon tablespoon- fuls of ot shortening When lukewarm add odd one yeast cake dissolved In a n fourth cupful of ot water and one and one half cupfuls of ot flour Beat all together together together to to- gether until light Add one and one- one halt half cupfuls of flour or Just enough to knead without sticking Knead until well mixed then set sat to rI ride s e In a warm place When double Its bulk toss on ona ona I a floured board roll gently until half halt Inch thick cut with a small biscuit cutter place on tins cover with a apan apan apan pan to keep airtight and let rise again When double In size bake in a hot oven Brush with melted butter Just be before ore taking from the oven wt |