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Show Olie KITCHEN CABINET (Tn I ! II IIIM I limillilM Ml (c). 19J9 WvierD Newsuuper Union i W h?re if the man wbo has the puwer or si; ill To stem the torrent of a vvoma n's will? For if she will, she will, vou may depend on't And If she won't, she won't, sq theie's an end on't. HINTS AND THINGS Anyone who likes tomatoes with a Spnnisb tans will enjoy tbis: Take , . any leftover tomatoes 4 seasoned and stewed, ad? fejljla cayenne and a spoonful of Worcestershire sauce. Boil the tomato and drop In Hn e! serve as soon fe-Y as if is we" noacne() KjfcJgf with the sauce around it. Kllfv) Olive oil Is a very val- Ajggii nable food and there is no more palatable form In which It may be taken than in a good mayonnaise dressing. It is very simple to make if started with a fork to beat until It is thick enough to need nn egg beater. Mayonnaise Dressing. Into a pitil bowl drop one egg yolk, break with a silver fork, add one-fourth teaspoon-ful teaspoon-ful of mustard, a speck of cayenne and stir until smooth. Now add a few drops of olive oil, beating well until a tablespoonful has been added. Then add a teaspoonful at a time and beat as soon as possible with a dover beater. When a half cupful of oil has been used It may be added a quarter of a cupful at a time, beating vigorously vigor-ously until the oil Is absorbed. Now begin adding a teaspoonful of lemon Juice and beat again. Proceed with more oil until two cupfuis have been used : add as much lemon juice as the taste demands. Add a teaspoonful of salt and some cayenne. If by adding too much oil It curdles, beat another yolk and add to it the already started dressing a drop at a time, proceed with the beating and the dressing will be smooth. Duchess Salad. Take one cupful of cold chicken or turkey and cut Into dice. Add two-thirds of a cupful of celery and one minced onion, add salt and three tablespoonfuls of mnyon naise dressing and let stand an hour. Ten minutes before serving add a tart apple cut Into fine pieces, one-fourth of a cupful of walnut meats broken Into small pieces and enough mayon nalse to moisten well. A little whipped cream may be added to soften soft-en the dressing. Just remember that all the delectable delec-table meats, salads and other combinations combi-nations which you gloat over, talk about and enjoy, prepared by famous chefs, are no doubt seasoned with garlic. Seasoning is an art and the using of garlic must be In the hand of an artist. Vegetable of the Poets. Wherever romance lives and the lovs of life are sung, with love as the theme, where eating Is a pySI rite, there you will find 5i When you mention PH Wl P"r,lc as H delightfully ifeslMlSr flavored vegetable, the BH'JSSSj average person will till KSygjl his nose heavenward and S!p5spfji annihilate you with s a'B withering look, "vli Revenge is sweet: serve a delectable roast whose fragrant aroma will draw you to the table, listen to the words of r-alse as the second helping Is passed and know that there are some secrets which one may enjoy Intensely, alone Garlic, when eaten In gobs as some nationalities do, mixed with odorous cheese and black bread, Is surely fat from attractive even to those who know and appreciate its worth. Rub the salad bowl with a cut clove of garlic; that will be sufficient to give the indescribable nutty flavor and taste to all that touches the bowl. When preparing a roast of lamb make little slashes, dozens of them all ovei the meat and into each push a wafer-like sliver of garlic. One small clove, not as large as the tip of your little linger, will season a ten pound roast. After putting in the gar lie add a Utile parsley or mint ami follow with a bit of salt pork or ba con. Tie a bunch of herbs, thyme basil, chives, celerj and lay In the pun so thai it will be covered by the ! gravy from the meat. Season well j with salt and pepper, pour over It a tablespoonful of olive oil. add twe cupfuis of hot water, squeeze over tin juice of a lemon and roast, basting I frequently. ! Serve each delectable slice well j dipped Into the gravy, which Ig no; thickened, but poured around the roust I and know thai cookery Is an art. Thl I you will learn is the secret of the II lusive flavor In dishes which have teet served at famous eating places an'' which would never come ri,;lit whei you Iried 'hem "The proof of the pudding is In the eating."" Try using garlic as If it wen as precious as diamonds and note hov appetizing your dishes will become Cive this flavor vegetable a chanci and see what a friend It will prove. The marvelous chicken a la creel and salads Iht't were served with -i sin-pie French dressing but tasied 8-ili:T'-ren! and a hundred other dishful! dishf-ul! have their charm from the humhl garlic "Tl'f s::uee pin williout pi-Kr- 1 like a ki-'s v;hotit love," n a : i;;:!:e:t lover. |