Show th ITCHEN eK ahe CABINET NET coper 1922 western newspaper A glimpse of sunshine a sparkle of dew A cloud and a rainbow rainbows s warning suddenly sunshine and gl gi ants of blue an april day in the morning WHAT TO EAT after using the center from an edam cheese save the shell an ani I 1 use it for a shell tc bake macaron with nith cheese choh one cupful ol 01 0 macaroni in salt 0 ed water until tender drain and V I 1 ut NN ith w nell ell sea white fauct into the shell cover with well but crumbs and let brown in the oven rap the outside of the shell with I 1 th a thick paper to keep the lic hit it from the color of the shut green butter this Is nice to semi etith ith various arlous aisles on any occasion when hen green Is to be tl e color nota wash two ounces of frech parsley and c ol 01 until tender in just the water ater tl at clings to tl ti e lead leaves es ad I 1 n no more unless tl eie Is danger of burning nv I 1 ell t ader poul I 1 to a 9 paste with a little ancho anchovy ty for flanoi and mix with three ounce ounces of butter mixing w nell ell pre u s tl e w hole tl rough a fine sieve and keep on ice lee until ready t serve As a gan gari ish for flab this Is cepec ally attract attractive he R abon salad for each place a slice of fre h or canned pine apple on two tio or three I 1 eart leaves ol 01 lettuce on the pineapple pineal pie place two sections each of orange and grapefruit free from all membrane mem biane le ie these thee sections tet lons place an el eighth ellith lith of an all apple with A ith a brigl brigi t red pee deelii ll 11 g left on oil serve sene with hot R ce W th hot I 1 Choc chocolate olat sauce mix oneala one alf cupful of rice with one teaspoonful spoonful ten of salt alt one hal teaspoonful of grated nutmeg oi 01 etl ird of a cul ful of sugar one I 1 all alf cupful of raisins anith one quart of 0 scalded milk turn into a battered bitt ered b hiking biking dish and bake slowly for two hours stirring occasionally d iring the first hour after two houis ad 1 one pint of cold milk and continue bal ing tl ti ree fourt s of an hour loi ger serve with nith h t choc ante R luce sponge cake custard slices of si onge cake with aith r fsr isab berry erry or currant jam jain arrange tl em in a butterer but terel I 1 lulling dish sprinkle prin klel 1 with etli finely crubel cru hel peanut brittle beat three e eggs ggs add one hal f teaspoonful of sat all tl ti ree tablespoon fuls of u s igar and a pint of hot milk pour over oner tl e cake und and bake until firm seive hot or cold let future generations harvest the gains in peare wl wh I h sha I 1 rest in part on today a discovery that ar can nev er be ue upon hereafter to do other than make everybody po orsome A orse off tl ti an others but long heavy misery of taxation for all concerned MORE TO EAT A delicious little tie m arsel rhel found in a dainty tea room Is I 1 bread and butter spread ia with ith scraped maple sugar and cinnamon wall well mixed maple S agai cream cake mix one cupful ol 01 maple sugar and one egg add one cupful of sour cream a benel teaspoonful of soda two cup fuls of paltry flour one liala teaspoon tul ful of cinnamon and a pinch of salt mix in veil ell an ani I 1 hale bale in laa laer er ins tins top each alth with bolle I 1 frosting substituting i half e the quantity of maple sugar tor for the frosting cheese cakes scald an t and one aalf 1 alf cupful cupfuls of sour milk strain agh a cl ecsi cloth and add one i cui ul ful of sugar to tl e drained cur I 1 four egg yolks slightly slight 13 beaten tl e juke juice an ani I 1 grated rind of a lemou lemon and one furth of a teaspoonful of wit I 1 line ine mill ritty tins with pastry fill alth alth jhc fixture and sprinkle with ch eb i ped almon I 1 lb an I 1 nutmeg bake u n tl tl e mixture Is firm in the cen tra fig souffle cok co five figs in a light sugar syrup until very ery soft drain and ut lit in ner er fine bits neat beat the whites of f ur egg eggs until stiff add Otelia 01 e half lf cupful of sugar ani an 1 a inch net of f salt aft antinio beating until well blended then fold in fit ll 11 e figs and add grate I 1 branit orai iti 1 beel eel to flavor turn the n iture into buttered and sugared custard cups set into a pan pall of water and I 1 ike until firm se serve with and cream creoles 1 I eat tl ree ebs until thick ad rd I 1 gra I 1 aall one cupful of soft oft lagl t I 1 row n sugar ugar mix i nd ad sift rift three fourths fourth 4 of a cut ful of flour with ith one I 1 alf teaspoonful of a lit i nef ne f arth if f a tensa naul of gli ger ad I 1 t i the clr first t n mixture an I 1 beat three i ill utes all al u rc ar fir I 1 or e half of le efin in i ul lit i 1 tits 94 1 till ill mail 11 1 hd td tin tink t 11 ll tj irli full fill of the latter ail a 11 lake take i i nii ill utis si rea I 1 ith m aiple aple fr til th g g and decorate with N ith deliff t e I 1 if of a i e n meat meal pris s e 1 in 11 tl e 0 center of h tomato celery sauce I 1 p e oli I 1 i ie v green reen pei per in I 1 a it i rge I 1 11 in n ii if f reler peler mix all oil t and 0 1 n 11 i fi ft Is 1 of C i ile I 1 1 tol ditc fi fl i 1 I 1 1 I 1 tie laiq bior I 1 is been I 1 alel ne an ani I 1 e half desp on oil ful f u it tv 0 tat infill mf of all p e leirek arid and t to all ds of a cir c f 1 4 f alre ar I 1 let pt sin er ne j d i 11 c I 1 i ours j f a u alas 3 LAs |