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Show KTKe Kitchen j Cabinet j (.c;. ly7. V.esurn -Sewspiit-r Union.) How precious a thing is perfume, which, robbing the ptant from which it emanates of nothing, and yet attaching itself to the hands o: a frier.a, follows him In his travels to charm his heart and recall re-call to his memor the beauty of the flower he loved. George t'and. ! SOMETHING TO EAT When you are tired of the ordinary ways of serving chicken prepare it j as follows: Chicken Warmeln. Take a nice fat fowl and clean well, then put to cook in plenty of water, I for the broth is lm- ! p o r t a n t. When well i cooked, remove the fowl and take the meat from i 'the bones; they may then be returned to the broth and simmered longer; strain and cook two bundles of celery, cut into small pieces until It is tender, then remove the celery and cook noodles in the broth. Serve the minced seasoned chicken In a nest of noodles and celery. v I Chicken with Macaroni. Take cooked leftover chicken and mix with an equal amount of cooked macaroni, add white sauce pnd put in layers in a greased baking pan. Cover with buttered but-tered crumbs and bake until thoroughly thorough-ly hot. Serve from the dish. Cinnamon Cream Tarts. These are nice to serve with afternoon tea. Beat a teaspoouful of butter with oue-hajf cupful of powdered sugar and half u teaspoouful of cinnamon. Place a half dozen split crackers hollow side up In a baking pan, drop a spoonful of this mixture on each and bake In a hot oven live minutes. Queen of Doughnuts. Boat together two eggs, add one and two-thirds cup-fuls cup-fuls of sugar and beat until the sugar is dissolved, add one-half teaspoouful of salt, one and one-fourth cupfuls of sour milk, one-fourth cupful of sour cream, a teaspoonful each of soda and nutmeg and as little flour as possible to mix well. Set out to chill until very ! cold, then roll out a small portion at a time, adding as little flour as possible to handle. When cold shake In a paper bag with u tablespoonful of powdered pow-dered sugar, a cake at a time. Salmon With Riced Potato. Heap heated salmon from- the can, after removing re-moving skin and bones, in the center of a hot platter. Place in the oven In a dripping pan of water and riced, seasoned sea-soned potatoes. Heap the riced potatoes pota-toes around the fish and around the potato pour a rich white sauce. Serve very hot. Buttermilk Biscuits. Sift together a quart of flour and a teaspoonful of soda, add two tablespoonfuls of salt. Itub into the flour two tablespoonfuls of shortening and moisten with buttermilk. but-termilk. Mix and roll out an inch thick and cut into cakes with a large sized cutter. AVhen ready to bake, prick with a fork and bake in a hot oven. Seasonable Foods. Orange juice is a mild tonic; if plenty of juice is taken it will prove most stimulating. Half of an orange or grapefruit eaten with a spoon is valuable as a dally diet. Kating it pulp and all. It is mixed with the saliva and better able to be digested than a hurried drink of juice. When giving It (the juice) to young babies it should be strained. Strained cooked tomato juice is also rich In vltaniines and growth-producing substances. Vanities. Prepare a noodle mixture, using one egg and one-half teaspoonful of salt, add Hour to make a stiff dongii to roll out. Tear off small Irregular pieces or cut Into strips like crullers; now fry In deep fat before the mixture gets dry. Dust with powdered sugar and serve. Mock Crab Sandwiches. Cream two tablespoonfuls of butter, mid one-fourth one-fourth cupful of grated American cheese, add one teaspoonful of made I mustard, the same of tarragon vinegar vine-gar and anchovy paste, and one table-spoonful table-spoonful of finely chopped stuffed olives. Season with salt and popper Spread on white or rye bread and cut I Into small sa-ndwiches the size of a I silver dollar. Serve with an oyster I cocktail. Peanut Cookie. Cream two t.tble-! t.tble-! spoonfuls of butter, add one-fourth of ! a cupful of sugar and one egg well ! beaten. Mix and si ft one tensponnful of baking powder with one-half cupful of flour, one-fourth teaspoonful of salt add to the first mixture; then add two tablespoonfuls of milk, one half cupful cup-ful of chopped peanut, and one-half teaspoonful of lemon Juir-e. Drop from n teaspoon on a buttered baking bak-ing sheet one inch apart and place I one-half of a peanut on each. Bake twelve to fifteen minutes In a hot oven. This recipe makes two rio7.n i cookies. One pint of peanuts when j shelled w ill yield ore ''alf rupful when i chopped. j Frifd Egg and Onion Sandwiches. ; Cut into thin slices one small onion, ! stir it into but'er 1 i a hot frying pan ' ard cook until 1 !.:iy brown. l;,.;:nve J to i!:e side of the pan and drop in two i or throe cj-.-s ; fry u:itll cooked to : taste, season w'th ?&:t and p pper ami serve w-'h the onion on buttered '.ices Of broad. |