| Show jy ae KITCHEN I 1 CABINET T copyright ISM ign western newspaper paper un on an do not lei let us tall fall into a rut some one hae has sa d the only difference be tween a R rut and a grave I 1 to in the dimensions USE WATER CRESS IN titer cress will ie te found growing in I 1 all parts of the country in sl I 1 allow brooks but it Is fir frair being pr perly at an I 1 I 1 lecia ted s a blood purifier and t tile it Is a green unequaled in city le markets one finds many bua bairs f fir r ti tie e city I 1 housewife wife ife has s me ap of its worth one most must be sure it stat at tie water titer m fr in wl ch ell tie cress Is ti gi tl it ered is pure for disease germs er on ott such greens and are a men ate to I 1 ellith I 1 ike it ost green vegetables cress is I 1 teller etier serve arvel fresh ilan tl an oled ae as n hicl f tie i matter Is dis shed y lied or 0 1 ined in ed by cooking ess 19 1 i 1 rich in mineral ni nutter itter both sulphur and pi pf s pi pl ris r is it is especially g od in lie if p s 41 I 1 ril us as it Is a it int to tl it e ai i tite tile because f ts is pepi popi cry ery 11 ivor A ft ter cress soup Is esi esl I 1 1 tie tl e f 11 II wing recipe will mill give tl if p e met it d f ire preparing it 1 ilie it e two tilo hunches of water nater cras e eh 1 tunch t helgi ing a pound or a I 1 11 i rt of chopped cress half a t title it le I 1 griful of n incel onion tl if ree tat tames lej i fuls of rice three tat f bitter a dish of cayenne tj tie e lot bolit fr in egg f ur cupfuls of white stock c I 11 ilen 1 en preferred a it cupful of rich n lilt ill or thin cream one I 1 alf tei teaspoon spoon ful rill f silt a g of nutmeg and m I 1 it red led cream lol 01 barnishin garn ishin lick ff fr tl it e tips of I 1 e cress an I 1 save for irn sa s1 sling ing chop fine sterna steins and all in rl tl it e oi 01 ion in butter until a light ell pit w add the stock rice and cress III en ell well cooked rub through a sieve and I 1 dd tl ti e egg ind cream there sl s he be tl ft ree cupfuls of soup when reads read to serve serve sere piping I 1 ot with iTi w uriel artim sprinkled with the fresh ciesa tips aben dpn one is fortunate enough to tain cress in abundance cook it as ne tie does spinach or any greens do not add any water wl en cooking ex capt if mat at ellch N I 1 tell clings to if tie e cress toss ant an stir cc islo nally until it la Is well I 1 tl rough if it care Is 19 used no extra wi mi ter will be deede drain save sale ta tie e liau r and chop the cress ane blicken tt icken the liquor with a little flour and butter cooled cool cd together add i g a gei get erous of butter serve very lerv hot thou haast better eat salt with the philosophers of greece than sugar with the courtiers our ourt tiers lers of 0 italy EVERYDAY economical DISHES A well mell made bean soup Is delicious an 1 Is ill als most nourishing bean soup barbi 11 one pint of beans adding one fourth of a f teaspoonful of soda odi to the water and cook five minutes drain and add tn twice ice as mu h ii b ailing water as beans and six ounces of salt pork cut in dice cook until the soup Is rich and creamy and the beans denler add a tablespoonful of butter pepper and salt to taste rub through a n leve stele add one half cupful of rich milk and serve sere hot chocolate custard take one pint of milk add one egg one tablespoon tul ful of corp cornstarch starch one tablespoonful of cocoa or chocolate ch i nd one third rd of a cupful of sugar scald the i illk in a double b her ilor beat the yolk of an egg with the sugar and cornstarch corns tie latter being dissolved in a little cot coil I 1 milk I 1 lour our it tie e hot milk on this and cook ook like a soft custard aiding a tablespoonful of coconut before it las ins fully thickened hid beat the white of an egg until stiff ad I 1 two ten ippol fuls fills f po i alered sugar heap this meringue on t p of each coconut ng 1 I lice pice a tea naul of cocol cocot ut in the bottom of ot individual ind n il it e a custara of two to cupfuls of I 1 i ill the volk loll of ne tie egg e ar I 1 one I 1 alt if of I 1 t 11 ii spoon ful of cornstarch orn starch ith three twi teaspoon spoon fuls of sugar I 1 loir 0 ir it tie e custard over oner it he e coco ut after it Is cooked am cool serve serle with t e wlate of the k tk g beaten stiff ai at I 1 a little sugar I 1 laed led on top sp der corn cake tale tat e one and nel n w e alf Is or 01 s ur ni m 11 one li half lif teasia 01 ful of s I 1 11 I 1 ne ai nt d f ne th ill 41 pauls of corn meal 01 ole e half currul of I 1 read rot r three te spoon fula t f baking po ponder i der one tablespoon ful of augir one teisi teil f salt gait one e ang an fin 1 one and ne 1 alf cup eup fuls f n ilk mix tie tl e irv in ingre llenos er an I 1 then tl tt rn in tl if e s 4 ur milk mixed with tie sola and one ne half of it tie e sweet i i ill heat beat well mell stir in tl it e eg egg 1 well baiten and ind pour into a pan nir g two tal tat ie le sp p f n cited netted gs gently add tl e remain ler ter of the mill hut but du do not stir bake in a rno lerate ol 01 oven en for hirte n to be he perfectly successful this cake must contain a custar 1 iab layer er in the center sen serve e m with atti carrai t jelly baked apples with dates wash an ant I 1 core four small apples rill 11 the centers with mith sugar and find two dates bake until tender and brid s with one half capful cupful of cream whipped and sweetened with mith a little sugar AL yiuzi yiu ui 0 |
