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Show 7ke KITCHEN CABINET S). 12. Western Nevrapaoer Union.) "Heroism la the brilliant triumph of the soul over the Beah that la to say over fear fear of poverty, ot suffering, of calumny, of Illness, of loneliness and of death. Hero-Ism Hero-Ism Is the dazzling and glorious concentration of courage." SEASONABLE HINTS While tomatoes are plentiful Is the time to can some good soup for use in the winter. Here tJ$&rP Is one which will 0ia be enJored and wlU be all ready ust tbe heatlns- SjwM&gsjr Tomato Soup. gjfi&F Cook twenty-five twenty-five pounds of ripe tomatoes with fourteen sprigs of parsley, fourteen stalks of celery, eight large onions, two bay leaves, ten whole cloves. Cut op the tomatoes, without with-out peeling, remove the green core, chop the celery and onions and cooK for an hour or more of boiling with the spices and other 'ngredlents. Take fonrteeD tablespoonfuls each of melted butter and of flour, mix and stir as if making a white sauce, adding a bit of the tomato to thin; when smooth add to the tomato and season with thirteen tablespoonfuls of sugar, eight tablespoonfuls of salt and four teaapoonfuls of paprika, Boli up a minute jr two and can and seal. When serving, 'f milk Is to added, add a bit of soda. Pecan Pie. If one likes delicious gooy good things, this will be welcomed wel-comed with delight: Take one cupful cup-ful of sugar, three-fourths cupful of corn sirup, one-half cupful of butter, three eggs unbeaten, and one cupful of pecan meats. Mix the sugar, sirup and eggs, add the eggs one at a time, beating well after each addition. Melt the butter, add It to the mixture and pour Into a pastry-lined pie tin. Bake in a' slow oven one and one-half or two hours, or until the custard is well set. The best oven for this pie should be very hot for the first five minutes to set the crust, then lower the heat Dream Pie. This Is one that will take the everbearing berries, or canned fruit may be used If drained. Whip the whites of four eggs very stiff, add four heaping tablespoonfuls of powdered sugar and beat well, add four more and bent as stiff as possible. pos-sible. Then fold In one pint of berries. ber-ries. Heap In a baked pastry shell that has been Just removed from tbe oven. Leave the mixture In rough mounds and bake until brown. ndy Custard Pie. To one enpful of sugar add one teaspoonful of cinnamon, cin-namon, one-half teaspoonful of cloves, one heaping tablespoonful of butter. Crenm these well then add two well beaten eggs and two cupfuls of milk. Pour Into a pastry-lined pan and bake In a moderate oven. When baked the spices rise to the top making a creamy custard underneath, so different from the usunl custard pie. Bake at first In a hot oven until the crust Is set, then lower the heat. Test with a knife; If It comes out clean the custard cus-tard Is done. Good Things "to Put Up." Prepan your own fruit salads to use during the season when many of the good things Kr&P. market. n( ' Frult SaUd- r((iWtt$ Simmer small PHJ&Sfi?'' P'eces of any jfc2j5Xnk'l available fruit ""NwiiSA pineapple, pears, apricots or peaches In a light sirup, nslng care not to over cook, adding a few fresh or maraschino cherries. Cover with the sirup and sterilize, using the cold pack method. The sirup may be used for gelatin desserts, punches, fruit salad dressings or pudding sances. Fruit Jelly. Take half a peck of apples, two quarts of quinces nnd one quart of cranberries. Wash the fruit, put the quinces, cored out not pnrd through the meat chopper and cut up the apples Including the skins nnd cores. Combine all the fruit Just cover with water and cook until soft, mashing and stirring often. Drain through a Jelly bag and to each pint add a scant pint of sugar, heated hot Boll the Juice fifteen minutes before be-fore nddlng the sugnr. Cook until It Jellies then pour Into sterilized glasses. Rjby Jelly. To two quarts of cranberries cran-berries mill five largo quinces, put through the food chopper with half their cores. Add three quarts of water wa-ter and cook until soft stirring frequently. fre-quently. Pniin through a Jelly baR. i measure the Juice and add an equnl amount of heated augur, after tbe Juice has boiled about fifteen minutes. After the sugar Is added boll five minutes min-utes nnd remove when It Jollies. Marmalade Mar-malade may be made from the pulp, adding three-fourths of Its measure In sucar. then cook until thick. 'ears for Salad. I'se large under ripe pears. Halve and remove peeling and core. Sweeten very lightly, add a bit o' lemon or ginger root cover I with billing water and cook until ten- j der but not soft. Can In hot sterll- Ized can3. I'far salad In the winter I Is such a favorite that many cans will ' be needed. When havine a foiling of Indices- i tlen or a slight heart bum e:it half i an ornnce nnd see how quickly the I distress passes. j |