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Show niie Kitcken Cabinet 19-4, Western Newspaper Union.) When it comes to the riches of mind and soul, can you say that you are a millionaire? To be such a millionaire would certainly be worth while. And here we find a new ambition. FOR SPECIAL OCCASIONS On special occasions there is nothing noth-ing too dainty nor too much trouble to mate uie occasion oc-casion one to be remembered with pleasure. A buffet buf-fet spread is a very popular way of serving breakfast. break-fast. The following follow-ing ' dishes are suggestive of many which may be prepared pre-pared at home. Supreme of Duckling. Take the breasts and second Joints of uncooked duckling, remove the meat and chop very fine. Add four eggs, one at a time, stirring until the mixture la smooth. Add one and one-half cupfuls of thick cream, salt, pepper and a little onion Juice to season. Turn into buttered but-tered timbale molds, cover with buttered but-tered paper, place In a pan of hot water and bake about thirty minutes In a moderate oven. Serve with : Bechamel Sauce. Melt two table-spoonfuls table-spoonfuls of butter, add three table-spoonfuls table-spoonfuls of flour, one-fourth teaspoon-full teaspoon-full of salt, a few grains of pepper, one-half cupful of chicken stock well-seasoned, well-seasoned, and one-half cupful of top milk. Stir and cook until smooth and well-cooked. Gelatin of Capon. Bone a capon and remove and discard all the dark meat. Cut the breast in halves lengthwise, push wing and leg skin inside. Cover the skin from which the dark meat has been removed with breast meat. Fill with forcemeat, draw the skin over the forcemeat'; tie In a double thickness thick-ness of cheesecloth and steam over the bones and dark meat. Remove, put Into a pan and cover with a weight over night. Take the cloth from the capon, remove the skin and cover with Chaudfroid sauce. 'When stiff and firm garnish with truffles cut into fancy shapes and coat with aspic Jelly. Chaudfroid Sauce. Melt one tnble-spoonful tnble-spoonful of butter, add one and one-half one-half tablespoonfuls of flour, and when smooth add one-half cupful of white stock, one egg yolk slightly beaten, one tablespoonful- of cream, one-half table-spoonful table-spoonful of lemon Juice. Dissolve a teaspoonful of gelatin softened in cold water in a very little hot water; add to the first mixture. Season to taste and use with the gelatin of capon. Almond Horseradish Sauce. Blanch and chop fine- two .dozen, almonds. Press the vinegar from four table-spoonfuls table-spoonfuls of fresh horseradish, reason rea-son with salt and red pepper,.jndd the almonds and two tablespoyftuls ui uuuii, uneet cieum. Miiippcu; well and serve with the fish. No matter what your experiences have been, the various fragments of your life may be Joined to make success, just as the smallest bits of glass are used in the most beautiful beauti-ful mosaic. A DESSERT FOR EVERY DAY On Sunday, ice cream and cake, with a nice sauce of some kind for the Ice cream, will be a most acceptable dessert for a warm day, or apple pie a la mode is another an-other that Is never refused. On Monday, If that Is the busy day, when the laundry work Is attended attend-ed to In the home, If It Is a warm day, serve fresh fruit and cookies. Easy to prepare, and cookies should always be in the supply cupboard. If the day is not too warm the following pudding will be acceptable: Fifteen-Minute Pudding. Into one cupful of flour, sifted with a teaspoonful teaspoon-ful of baking powder and one-half tea-spoonful tea-spoonful of salt, stir one-half cupful of rich milk, or enough to make a drop batter. Grease custard or pudding molds and drop In a spoonful of the batter, then add a spoonful of Juicy cherries, either fresh or canned; another an-other spoonful of batter, and set thu cups In a pan; pour around enough boiling water to steam them without boiling up into the cups. Cover closely and boll for fifteen minutes without uncovering. un-covering. Serve unmolded, with sugar and cream. On Tuesday have a lemon or cream pie. On Wednesday a delicious pudding may be prepared as follows : 8ponge Pudding. Take one-third of a cupful of flour, one-quarter of a cupful cup-ful of sugar; mix well and add to one cupful of milk and cook until smooth and thick. Cool, after adding a table-spoonful table-spoonful of butter, and add three well-beaten well-beaten egg yolks, then fold In the stiffly-beaten whites and pour Into a pudding dish; set In hot water and hake until lightly browned about twenty minutes. Serve with a sauce prepared with two tablespoonfuls of softened butter, one cupful of powdered pow-dered sugnr, creamed together, then odd whipped cream find flavoring to make n creamy sauee. Thursday have a gelatin Jelly with fniit. served with rrenm. Friday, a short rake with berrlns straw or rasplierrles ami Saturday serve a custard. |