Show alie KITCHEN CABINET KR WI airn ei rn Nav Pir unlue wistful we ne aro are in our or of bb questioning itna oll discon soon tant whatever befalls us ur to la divinely meant thou truth th the clearer for or thy mys my tery make us to meet what la Is or la is to be b with fervid welcome vel conie knowing it is 1 sent to serve us in some way full excellent though we discern it all belatedly I Ill tiley ley GOOD THINGS WE LIKE tills this Is tile lie thile of the 5 ear car when chilly mornings morning inake n liot hot it a delight ellid griddle cakes will now be popular one way to use ilse up tip leftover bread Is t to 0 fl cover it with water nn nd 4 let stand until well soaked then squeeze 7 try cover with sour milk anti let stand over night in tile lie morning add soda egg nojir to make it hatter batter and cool cook on n it hot gild dle such cakes tire lire it light arrange in ili piles un oil a plate covered with it a laco lace dolly smothered round steak T r ry y out olit three slices of ailt suit stilt peili borla porla 1 mi idd i one 00 sliced onion unit unil cook until the onion Is 18 brown add it n two pound icik rienk tc ik sear on both sides hides add ono one and one linof of cold water bring to tile boiling point and edd seasoning if to of suit stilt and pepper ie and sh illner until tile ineat la Is tender remove the alio stait and strain the stock should bo be a cupful thicken tin and 11 aen son eon for gravy squash pudding amix one half cupful of sugar ono one tind otle one fourth tea spoonfuls of salt ono one teaspoonful of cinnamon to two to till and one fourth nip cup fuls fula of steamed strained squash the yolks 5 biks of two to eggs slightly benten beaten had two to and one fourth cupfuls of hot flot then add the stiffly slimy betten whites of the eggs turn into a buttered mold or pudding dish find bake in n moderate oven until firm serve hot or cold squash cut into pieces tind and baked in the oven may reserved he be served avith alth a generous piece of butter in each this wei saves work in preparation und tastes its as well ns ar the sten ined squash seasonable dishes diches now kow with etli tile game season opening there will be all kinds of fish flesh and fowl to add variety to our diet pot roasted rabbit dress and clean two rab inh bits and disjoint them in serving sized sired p pieces I 1 e c e s cover with alth cold water to which a tablespoonful of salt and ono one of vinegar have been added and let 6 stand several hours drain wipe dry und and r roll 0 11 in seasoned lour flour if the rabbits tire lire ht at all tough parboil them before rollins rolling them in lour flour put iut into a deep lion ixon kettle with an all lion iron cover add it a slice of fat salt pork and try out the fut fat cook slowly tightly covered if the ment meat becomes dry add a tablespoonful of water occasionally just to keep it front from burning chicken duck or game of any kind may be cooked in this way and Is alwais tender well flavored anti and moist tile iron kettle and cover keep in all the juices stewed chicken with oyster sauce wash a pint ot of oysters ou using one fourth of a cupful of cold water reserve the liquor heat strain add tile the oysters and cook until plump remove the 0 austers ousters and make inake it a sauce of oue olie fourth of a cupful of butter one fourth cupful of hour flour the oyster osler liquor and one cupful of chicken stock bring to the boiling point add the oysters oi season well and serve hot at once with stewed chicken mushrooms Much rooms a la newburg New buro Iten remove iove the stems and pp el the caps from a of fresh mushrooms cut into small pieces front from the peeling und and berns covered with cold water and make a fourth of a cupful of stock idock put the mushrooms into a double boiler with a tablespoonful of butter and cook for five minutes now set over ho hot t water and add one cupful of thin cream drain off the cream after li it has cooked with the mushrooms thicken with two fuls each of flour and butter and cool cook until si smooth add two beaten eggs the mushrooms the lie stock a dash of stilt salt and cayenne and a babl esloon fill of fruit juice or apple jelly vegetable soupcon soup cook Cok one half cup ful of celery celer one half cupful of nib coh huge bage one third cupful of carrot cut into small pieces and two small onions sliced in one third of it a cupful of butter stirring constan constantly fly adil add three fourths of a cupful of bread crumbs and one quart of boiling witter water cook until the vegetables are soft add it a pint of milk and two of minced parsley cy stuffed figs mash a cream cheese and moisten with tl ronni tint aud season highly with salt and er tionne make into balls three fourths of an inch in dini diameter neter wash und and try dry the figs make nn in incision lit in the side bide of ench tind stuff stiff with the cheese halls cabbage salad shred a hard heid head of cabbage anti drop into cold water too crisp and chill at serving time add thick crenin to mo moisten laten sugar a lilt of suit stilt and ami it a high of vinegar if sour cream Is u dmd very little or no vinegar will be ded elul kirl |