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Show OOOOOCOOOOOOOOOOOOOCX X'OOC 8 The Kitchen Cabinet oocoooocoooocooooooooooooo I. 1525. Western Newspaper Union.) What silences we keep, year after year. With those who are most near to us and dear! We live beside each other day by day. And speak of myriad things, but seldom say The full sweet word that lies Just In our reach Beneath the commonplace of common com-mon speech. HOUSEKEEPING "HINTS Though the house-cleaning time of spring is yet some weeks ahead, it is a good time to look rrj; Aj-, through linen closets, rit : Irawers 111 dressers and )AU chiffoniers, relining the ?THY . drawers and making an S3 )f Vx; Inventory of supplies. It Hq U 13 a wonlerful aid to rUAJ keep an inventory of fcir.Ss5? supplies and where they may be found. In emergency any one will be able to find them. Make a list of the things that are getting low, so when the oppor- tunity for purchase comes one knows what is really needed. This is now a good time to make a half-dozen broom bags to use in the cleaning of the walls and floors. These may te made from old outing flannel nightgowns. Make them six inches longer than the broom with a four-inch four-inch ruffle at the bottom, which make them more effective when brushing down walls and moldings. If troubled with ants, sprinkle tartar tar-tar emetic around where they seem to come In. As It is a poison, keep it away from pets and food. Keep a small shallow box or basket lined with newspaper in the kitchen to hold all peelings of vegetables, fruit and egg shells. It is easily wrapped and removed to the garbage pail or incinerator. A paper sack Is another good receptacle to hold garbage. gar-bage. Another large basket to bring up fruit, canned foods and vegetables from the cellar will save many steps. The empty cans may be carried down to the storeroom in the same basket. Another large basket with a handle will help the housemother In saving strength if it . is used to carry up clothes, books, or anything which must be carried up or down. Putting the things In the basket will often save several trips. While shut in during the rainy or cold weather Is a good time to repair all summer clothing and get ready fo.r the days that may be spent out i ! doors. Tempting Foods. When you are tired of- squash served in the ordinary way try pswWTWKyB Squash Souffle. I jA'C I Take two cup- fc vAV; fuls of mashed Ir" TnJJv cooked squash ; .' g-, odd gradually one l ' ' ) ) cupful of cream, M i J Jx nnd when well-S well-S mixed, the yolks of two eggs, well beaten. Mix well, then fold In the whites, beaten stiff; salt and pepper to taste. Pour into a buttered baking dish and bake In a moderate oven until un-til firm. Serve at once. Chicken a la King. Take two cup-fuls cup-fuls of cooked chicken, four fresh mushrooms, one tablespoonful of butter, but-ter, one-fourth of a green pepper, one cupful of thin cream, one cupful of chicken broth, three tablespoonfuls of flour, one-half teaspoouful of salt, one-fourth one-fourth teaspoonful of paprika, one tea-spoonful tea-spoonful of lemon Juice. Cut the ehicken into cubes, break the mushrooms' mush-rooms' caps and stems, chop the green pepper; add the cream and chicken stock with two egg yolks. Cook the mushrooms and green pepper In the butter; add the flour, then combine with the other ingredients. Serve on toast garnished with parsley. Lettuce With Sherry's Dressing. Mix three-fourths of a cupful of olive oil with five tablespoonfuls of vinegar, one teaspoonful of powdered sugar, one t.iblespoonful each of chopped red pepper, green pepper and parsley, one teaspoonful of salt, one chopped l!er-muda l!er-muda onion and a few dashes of cayenne. cay-enne. Put into a pint mason Jar and shak, for five minutes. Set on loe and let stand one hour before using. Serve on head lettuce. Ra sin Tapioca Pudding. Soak onu cupful of pearl tapioca over night in cold water nnd cook in a double boiler boil-er In the morning in a quart of milk, until soft. Remove fr-m the fire and cool slightly, stirring In three table-spoojfuls table-spoojfuls of butter. Hft two cui fuls of milk, nnd stir In three beaten eggs; add to the warm tppiora, stir in one cupful of su;nr and one-half package of seeded raisins with the grated rind of half a lomrn and bake for one hour in a moderate oven, stl -ring for first half of the ooking until the pudding is nil of the same consistency, con-sistency, then allow It to brow n on top. Carrot Pudding. Take one cupful each of finely minced suet, grated ra v j potato, grated raw cnrr"t. su.ar. -!-less raisin.i an 1 curran's. Add nl'.-phe to flavor and enough flour to make a soft do.;gh. Place in a buttered pudding pud-ding dish then in a s'tamer and 1 steam two and one-ha'f to ihre nours This pudding takes the phn-e of plum pudding. Serve with a ri. h, bard sauce or an eg sauee. |