Show oke KITCHEN CABINET ABINET 19 1927 17 western no newspaper union eggs are not the only things th that a tare anre ga elvon von added life and power by being brooded blooded over oer if we want to enlarge and multiply every everything in g unpleasant or that which lias inas offended us ir brooding over it will ft do it seasonable FOODS during tilt the summer months we enjoy other foods than meat ineat occasionally a lay day of q i steaks or chops will be enjoyed N but the bulk of the meals tire mi better for us ua with E ol 01 little moat meath onions on toast cook n bunch of young green onions or lions in enough water to cover coor until tender drain 0 off if the water add a tablespoonful of butter with salt and pepper prepare uttered buttered toast and pour over oer the hot buttered onions moistening with a bit of the liquor in which they the were cooked serve hot nuts with cheese beat to a cream one tablespoonful of butter than add one half cupful of cottage cheese which has been ft wall ell seasoned with salt and cream cream cheese may be used it if at hand add one half cupful of chopped hickory nut meats ant and adding a bit of lemon juice and ninke make into balls serve sene as a salad with lettuce or with crackers crack cis as a dessert with coffee pineapple sorbet prepare a of two culi cupfuls fuls of water and the same of sugar boll 15 minutes add one enn can of pineapple one and one third cupfuls of oringe orange juice and one half cupful of lemon juice strain and add one q quart uart of charged water freeze to a muli and serve in frappe glasses walnut graham bread take one ona cupful of hour flour two mid and one half cup fills of gra graham linni one half cupful of molasses two cupfuls of sour milk two well beaten eggs egg s one teaspoonful of stilt salt two teaspoonfuls of soda and one cupful of walnut deits mix and bake in it moderate modern te oven nut cutlets take one cupful of bread crumbs oile fourtly cupful of finely chopped almonds a little onion or chives season well with salt and pepper put over the lie heat one cupful of milk when boll boiling hil add the bread crumbs and four tablespoonfuls of butter cook until thick when cool add tile nuts a little parsley shape into cutlets roll in aza I 1 anil ml crumbs and fry in deep fat serve berve with tomato mato sauce S good things during the summer weather we enjoy light foods find t those hose which are the least tax tn upon tho the fryy r aa ia digestion salad Is 18 it n rny rn y dish ellch is fa found ou on YA most allot menus d egg and vegetable ii S salad alad take lake five aho hard V co cooked aked eggs one small mail green pepper one half cupful of chopped chopp ad celery four tablespoonfuls of tomato catsup ong one tablespoon fill of lemon juice two tablespoonfuls of oil one half teaspoonful of salt one fourth teaspoonful I 1 of paprika two cupfuls ol of shredded cabbage cut eggs into halves crosswise remove thy the yolks alks and mash them cut peppers remove eans and seeds and mince tile the pepper line combine the celery with the pepper and egg yolks seasoning and add enough mayonna mayonnaise lse dres ing shig to moisten mol sten 1 rill fill the whites of the eggs with tills this mixture clr cabbage cibba ge with french dressing asing using three of oil to one of vinegar with seasonings serve sene the eggs on a bed of cabbage egg cheese custards bustards Cus tards butter four ra divide two cupfuls of bread bicad cubes among the alie cups culls heat two c cup up tills fills of milk and add one half pound ot of good rich ilch cheesie cut into bits or better grated add a teaspoonful of salt paprika to taste and two beaten e eggs gg pour over the bread in the rame run ains ekins and set them into a pan of hot water to bike balce in n moderate oven until the custard Is I 1 set serve sene hot nice for luncheon dish with a lettuce salad baled baked fish with shrimp sauce a stuffed fish for hiking baking and bake 1 ie as usual serve with the fol foi lowing aielt throe three tablespoonfuls of butter in ili a saucepan add one table spoonful of flover when well blended add one fourth of a cupful or of tomato soup one and one h half alf cupfuls of boll ilig in water one teaspoonful of pa a alish ansh insh of cayenne and salt to season with three tablespoonfuls of lemon juice and one pound of cook cooked d sh rimps s simmer for five minutes nice with broiled or boiled balled fish anlon salad chop or cut into unc cubes a jarge darge bermuda onion add canough cubed tipple apple to make up the desired amount to serve sene cut up a halt dozen dates and serve sere with a good salad faiad dressing after seasoning well pineapple souffle aielt one fourth cupful of butter add the same ame s of lour flour and blend bland well add one cupful of milk gradually and bring to tile the boll ing point then ilda one cupful of d pineapple the crushed or grated kind hind neat beat tile the yolks alks of three eggs s add one fourth cupful of sugar cook until thick cool slightly and fold in the beaten ege whites 1 add a dash of nutmeg and a few drops of vanilla bake in n slow oven oen until well wall puffed servo serve warm with whipped cream or a liard hard enuce yi |