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Show ljc kitchen I i CABINET i j (Ccj. Western Newspaper Union.) It has been said that a man ifl known by absorption, meaning that we can toll the quality and tyre of anyone's life by the things lift allows to absorb him. SUMMERY DESSERTS With fresh fruit such as berries, melons and the luscious peaches, ap- rlcots and plums 'T?.! comIng along ln ,i . Vvfr -. -i;S their season, we iWi&M&ZA Deod not plan for f 'I wade desserts un- it01Mzi&M ,css they are very 6$Jttsr.3--. simple, as fruit Is the best of des-serf. des-serf. An occasional pudding not too rich or heavy or too complicated to prepare pre-pare will be enjoyed. Apricot Ice. Take one cupful of corn sirup, two cupfuls of canned or fresh apricots, cook until soft, mash and put through a colander. If the dried fruit Is used cook overnight and Caok soft before mashing. Add two tablespoonfuls of lemon juice, a cupful cup-ful of water, mix well and freeze. Tapioca Fruit Pudding. Heat two cupfuls of milk ln a double boiler, add one-third of a cupful of sugar and stir In six tablespoonfuls of tapioca. Cook until clear, pour Into a bowl to cool, then fold ln one cupful of heavy cream whipped with a teaspoonful of vanilla. Serve with sliced peaches or berries in season. Cornstarch With Fruit Pudding. Prepare a plain cornstarch pudding, using a tablespoonful of cornstarch to one and one-half cupfuls of milk and one-third of a cupful of sugar or less If the fruit is sweet. Cover with crushed strawberries or raspberries well sweetened and serve with cream. Junket. This Is one of the simplest sim-plest and most dainty desserts ; It may be served with cream or with fruit and cream. Heat to lukewarm one quart of milk, dissolve one tablet of junket in a tablespoonful of water and stir Into the milk while warm. Add sugar to season, a bit of flavoring flavor-ing and pour Into sherbet cups to thicken. Allow the cups to stand In a warm room as the junket will act quicker on the milk. Then when well thickened set on ice to chill. Serve with a spoonful of berries and cream, a bit of jelly with chopped nuts. A pastry shell previously baked and cooled, filled with crushed berries and sugar and topped with whipped cream, Is a dish both pretty and appetizing. Merridale Pie eie Luxe. Prepare and bake a pnstry crust. Fill with the following : Two cupfuls of drained crushed pineapple, one-half glass of currant jelly, one tablespoonful of , confectioner's sugar and one stiffly beaten egg white folded in when the other ingredients are well mixed. Sprinkle with grated coconut and brown In a moderate oven. Serve cold. Lemon Sauce. Mix until well blender blend-er one tablespoonful of cornstarch and one cupful of sugar, a pinch of salt and one cupful of boiling water, beating beat-ing constantly. Cook over the heat for ten minutes, add two tablespoonfuls tablespoon-fuls of lemon juice and the grated rind of the lemon, two tablespoonfuls of butter and a generous grating of nutmeg. nut-meg. Dishes From Meat. A cupful or two of any well cooked meat or fish may be with proper care made into an ap- : s petizing dish. Beef Frican-delles. Frican-delles. Take two srfmrrr;- cupfuls of cold -0"' ' 1V cooked beet yt-j.' ?gSi.ir minced fine, sea- VfijiSji 1 son witu salt-I salt-I I pepper, sage, thyme, lemon juice and grated onion. Add half a cupful of boiled rice, or dry bread crumbs and one egg well beaten. Add a little water if needed to make a paste. Form Into flat cakes and fry in hot fat. French Beef Hash. Prepare the hash as usual, fill a baking dish and cover with a layer of seasoned mashed potato, made very light with a beaten white of egg. Bake in a hot oven until the potato Is puffed and brown. Chicken Goulash. Cut into dice two medium-sized potatoes, uncooked. Put Into a frying pan two tablespoonfuls tablespoon-fuls of olive oil and, when hot, add the diced potatoes. Cook five minutes stirring constantly. Add a dash of paprika, a cupful of boiling water, a crushed clove of garlic, a cupful of chopped cooked chicken, and salt to taste. Cover and cook until the potatoes pota-toes are done, stirring frequently. Spanish Chicken. Prepare a sauce with a tablespoonful of butter and j two of flour, two cupfuls of water t I which a teaspoonful or less of beef extract hRS been added. Add one cup- ful of chicken cut fine, one small onion cut into dice, one pimento also cut fine, and two tablespoonfuls of cooked peas. Heat until thoroughly hot and serve on toast. Frankforts sliced very thin and heated hot in the oven will take the place of other meat; for a late lunch sliced onion served In sandwiches will ' he a good combination, provided yon ! enjoy the odoriferous bulb. Lyon- i nnise potatoes are also good with frankforts. For those who enjoy tomato sauce a quick one may be prepared from canned tomato soup, using a cupful or less, adding such other seasoning as desired. |