Show ile ake KITCHEN CABINET cabiat I 1 A 1917 1937 western union it all the world were apple pit 1310 and nil all the sea were ink and nil all the trees treca were bread and a nd cheese what should we have to drink FOODS FOR OCCASIONS on special occasions when we entertain our friends wo we find nothing too much trouble nor too dalury to ninko make the to re past ono one to ho be mcmein bared with mill pleasure plen suro A dish almost universally well liked la Is sw s w beet 0 e t broads breads creamed and served in cases or in patty shells to add a few mushrooms to the creamed mixture nils turo enhances the flavor and food value the patty shells may be prepared ni at home hoine but they are quite a 0 bit of work for an amateur so BO buy them from some good link bake e shop the tl tribal cases are simple to make it if one tins has n iron tile the batter makes a case that la Is much easier on the digestion than the rich puff paste of bf tile lie patty shell supreme of duckling take tho the uncooked ell joints nud breast of a duckling remove tho the meat and chop very fine add four eggs ono one at a time stirring until tile tho mixture la Is smooth add one arid and one half cupfuls of thick cream salt popper pepper rind n little onton onion juice to season turn into buttered molds cover coer with buttered paper place in a pan of liot hot water arid and bake about thirty minutes in a moderate oven oon serve with Be chamel charnal sauce melt two tablespoonfuls of butter add three tablespoonful of lour flour ono one fourth teaspoonful of bolt a few grains of pepper one halt half cupful of chicken stock well seasoned sensoney sen and one half halal cupful of thin cream stir and cook until smooth and well cooked gelatin of capon bone a capon unit und uso use only the white meat cut tile the breast into halves lengthwise push the wing and leg skin inside cover the skin from which tho the dark meat tins haa been removed with the breast ment fill with forcemeat draw tile the skin over and tie with a double thickness of cheesecloth and steam over the lie bones and dark meat covered with boiling water remove to a pan and cover with a weight overnight tako take the cloth from the alio capon remove the skin and cover with sauce when stiff and birin garnish with truffles fles cut into fancy shapes and coat with aspic jolly sauce mako blako a white walto enuce of two tablespoonfuls tablespoon each of hulter butter and lour flotie and three fourths of ft a cupful of white stock one egg yolk lightly beaten one tablespoonful of ervain and one half tablespoonful of lemon leinon juice dissolve a teaspoonful of gelatin in a little cold water then in liot hot add to the farst mixture season to taste unit and serve with ith the capon food that Is different here flere Is queen victorias favorite soun and it Is good enough for anybody chicken soup chop one cupful of roost chicken to it add one pint of chicken broth one cupful of sweet cream salt and pepper to taste and just before serving add tile the raced priced yolks of three liard hard cooked conked eggs bohemian buns these nrc are called ko koleaches laches and ore arc well worth the trouble of it take two ta of butter add one c cupful of scolded scalded milk and when co cool ol 01 add a compressed yeast cake dissolved in oil e mif cupful atwater of nt water two well vell heaten eggs and it i teaspoonful of salt ills with throe three or four cupfuls of if hour ending to 0 o nn nil elastic ball set to in rise overnight in the morning on a floured doured hoard board knead and roll to one linof inch thick cut with n small biscuit cutter tint and place on nn a buttered sheet with butter and in the enter center of each place a spoonful of stewed prunes let rise again and bake anke in a hot oven ham loaf PHI through the meat ir hopper chopper title one tin and wie one half pounds ench each of nf smoked halit and fresh pork mix mis with a cupful of brend ahrend crumbs add three well heaten eggs CP salt and pep tier per to senon season uni milk t moke make the mixture moist enough anoush to mix inix place in a deep fiend li end pin and huke bake until linion hasting hastan orian an hour or two tuo in y u moderate oven will be needed green pepper omelet wash vash six 61 green peli pers rett iove tit the brods beads and white llor fiber break into small lleces lint and fry in four tablespoonful of nf hut hilt ter t r aunill leader dent two aggs 9 aind na wid one fourth of a cuprum tit of iluk three of nf B s rulif til if elf grated cheese still pepper to cook over a slav hie alre jintil the ott omelet lelet Is 1 a goldvin hioki nil tile the oln tm and fold 1 ni ni armil aiu il or nr sat t lull hoo a iol oven if in rinn or r two tn lefi ire g buttered apples lvke II 11 ke even sled core lire and peel pd arrange arrance in ili n deep lijar dash ench tipple on it round if brend hidi hns I 1 ried lightly in buttar on both rill fill tho lie ap ples als seir WN hits of willer n little fla of clitee balm r ilp alp ili ID it very cr hoi oven oci serve hot hol wl with th clotted rip erm ml in alu avi |