Show he e KITCHEN I 1 s CABINET I 1 I 1 b a 8 1914 western union duty done la Is the bouts fireside JO joseph eph cook ah the peace of 0 that blessed inglet ah the warmth of that cheery blazel the heart thata leal and the eye y single rind find this crown to their rIth ful days julia juit n m oreen dreen STUFFING FOR TURKEY As aa a stuffing tor for turkey tor thanks living there Is no forcemeat more inore popular than oysters oya tera chop a adzon d 0 B 0 n good sized 0 7 11 add them to the broad crumbs melted butter and sea boning of unit salt and poultry dressing and stud in the usual manner oyster Stuff stuffing steffina ina oe do drain a quart of largo oysters rinsing them well dry them on a cloth looking them over carefully to remove any bits ot of shell dip each oyster into cracker or bread crumbs then into melted butter and again into well aca boned crumbs rin fill the turkey with these oysters instead of the usual bread crumb dressing chestnut stuffing Stuff mg this Is one of tile the most delicious of fillings to prepare it cut a pound of lean uncooked liam ham into dice cover with cold water and simmer until tender meanwhile silt alit a quart of large chestnuts peel them then boll in salted water and press through a sieve mis alix them with the ham one fourth cupful of butter a tablespoonful of onion juice a pint oi alna bread crumbs a n tablespoonful of chopped parsley with salt pepper paprika ana sweet marjoram to taste it if the giblets are to b bt used in the gravy put them over the heat with i cold water to well cover and simmer slowly until very vera tender adding salt at tho the last remove reserving the liquid and chop the giblets in it a chopping bowl boa until very one after the turkey has haa been removed from the roasting pan pour off part of the fat leaving tho the remainder to which add two tablespoonfuls of flour place over the heat and stir scraping the caramel from the bottom of the roasting pan being careful not to scorch the flour now add the 1 liquor from om the co cooked aked giblets find and cook to a thick sauce add such seasonings as are needed the chopped giblets an and serve in a sauce boat when purpose becomes as strong as an nece necessity sai ty then does man achieve vigor Is contagious associate with vigorous people seasonable E GOOD THINGS before the alpo tomatoes ufa are all gone try this nw new soft of chill sauce a form of chu chutney they chill sauda take fifteen ripe tomatoes nine opples apples four onions three red peppers nil all chopped fine add a scant pint nf vinegar twelve tablespoonfuls of sugar two and one halt half af malt bait and one half teaspoonful each of cloves cinnamon ginger and allspice gook cook until thick then seal in L bottles or cans As thanksgiving will soon be here nave a few of these recipes i eel pea from which to choose when stuffing the turkey vegetable pie have ready one pint each of mashed potatoes and carrots well seasoned with cream and butter mix with the carrots two tablespoonfuls of scraped onion browned in butter in a hot pan mix with the potatoes one fourth of a cupful of peanut butter with a talle tablespoonful spoonful or two of nil minced ziad parsley place in layers in a baking dish and cover with a mixture of one cupful each of green peas and tomatoes with bu buttered crumbs on top bake until well heated through in p hot oven cranberry and apple mound cook tog together ether one pint of cranberries and four good sized apples in barely enough water to keep from burning As soon as the apples are arc soft sift both through a colander measuring the pulp and to each pint add one and one half cupfuls of sugar and the juice of a lemon return to the fire and stir until the sugar la Is dissolved and simmer samme five minutes let cool add the unbeaten whites of two eggs to the mixture rind bent beat long and vig until SUIT stiff rile pile into sherbet glasses or mold in fancy servo with a custard sauce made of the egg yolks quince pudding take three pounds of quinces scald them until they are very tender then pare them very thin airl scrape off on the white part add sugar to make them very sweet ct adding a little ginger und and cin canlon ton to a pint of cream add four eggs then add the quinces butter a baking dish and bake until firm Chaum lere cidad dressing blond blend one half teaspoonful of salt with a grain or two of cayenne cRy enrie one fourth teaspoonful of white pepper a teaspoonful of poi powdered dered sugar 0 o one ri L fount cupful of olive oil one fourth cupful each of pineapple juice and orang 1 juice shake or heat beat until a talc Is fori formed tied and add a 0 jarli dash of leiann julep juice it to be used ot on a vo vegetable ge salad hm |