Show I 1 r lip M THE w x ii T 7 t KITCHEN flab aj ra f CABINET bai 0 1923 western newspaper New paper un lod why don t you live a a cheerful life and make the best of things for discontent means constant strife and other ills file it bringa brings it Is hard tramping on life a pike I 1 know that this la is true but it if you can t do what you like try liking what you do luke OUT OF THE COOKY JAR cookies of various kinds will I 1 keep indefinitely when carefully con cealey and may Y be made from t the he foundas foundation on in mix I 1 x ture lure into dozens of varieties shapes and kinds A good standard recipe which may be enlarged upon to suit various tastes la Is the following plain cookies take one halt half cupful of tai fai one cupful of sugar one fourth cupful of milk one egg two teaspoon fuls of baking powder flavor as liked and two cupfuls of flour nag for 0 r most families the bother of maki making c cookies will encourage us to double this recipe mix and let stand on ice to chill and season this not only helps greatly in rolling roiling out but takes less flour and the cookies are better flavored nuts raisins dates figs spices and seeds of various kinds may be added to give variety A spoonful of cocoa or chocolate or a frosting of maple caramel or chocolate adds variety the shape the cookies are cut will make them more alluring even en to the e grownups delightful little cakes decorated with the c cracker animals dapp dipped ed in fondant or clio chocolate will please the little people and who ever grows too old to enjoy a gingerbread man russian rocks cream two thirds of a cupful of butter add one and one half cupfuls of sugar and three well beaten eggs sift three cupfuls of flour with one halt half teaspoonful each of soda clove cinnamon and one fourth teaspoonful of nutmeg add one half pound of raisins and the same of english walnuts cut fine to the flour mixture alternate w with th onea half cupful of milk beat well a and nd drop by spoonfuls on buttered baking sheet these cookies are better after being kept one week poached eggs mustard sauce poach eggs and drain carefully then roll on the waffles serve with a mus tard sauce poured over them garnish with parsley our climate Is a series of surprises and among our many prognostics of the weather the only trustworthy one that I 1 know la to that when it Is warm it Is a sign that it Is going to be cold ralph waldo emerson EARLY SPRING SALADS watercress when obtainable Is one of the most wholesome and appetizing of salads served with lamb chops as a garnish for the platter it may be eaten without dress ing served with french dressing it Is one of the best of salads celery and pepper salad mix together two cupfuls of finely cut crisp celery one shredded green pepper and one pimento cut in nar row strips mix with one teaspoonful of minced chives beat one third of ot a cupful of salad oil with three tablespoonfuls of lemon juice one tea spoonful of salt one half teaspoonful of sugar and a few dashes of red pepper mix with the celery and serve on lettuce chicken with alc rice select a well fattened hen of a year old or more clean wash and cut at the joints rub each piece well with salt and pepper and soft butter pick over and wash one and one half cupfuls of rice mix with a teaspoonful of salt one halt half teaspoonful of curry powder and a little pepper lay the fowl in a kettle add one tablespoonful of butter two cupfuls of broth in which the giblets have been cooked tor for an hour one cupful of sweet milk bring to a boll and simmer for three hours on the back of the stove apple salad apples at this season re losing their flavor but served as alad they are still very palatable select six large red apples slice a piece from the stem stern end and remove he pulp with a spoon drop the apple shells into a bowl of cold water 0 which salt and lemon juice are add d to prevent the apples from dis coloring cut out up the apple pulp in mall dice add one banana finely laced one half cupful of chopped cab age the same of diced pineapple idd one half cupful of blanched shredded almonda almonds and mix with a french dressing drain the apple shells fill with the mixture and serve n lettuce or in a nest of watercress grapefruit and cabbage salad peel and remove all connecting fiber from two firm grapefruit break the sections carefully to conserve the juice shred fine some firm white cabbage to make three cupfuls soak in cold water for half halt an hour drain and mis mix with one third of a cupful of chopped nuts drain the grapefruit and mix the juice with olive oil salt ind cayenne to make a french dress ing serve sene the grapefruit on a nest of lettuce cohered with the dressing HIV 1 4 |