Show arhe kitchen cabinet 40 0 1823 1923 western ne newspaper union the iran tran who looks back on his past life and says I 1 have nothing to re glet giet has lived in vain tl TI e life without regret is the life without gain regret ie Is but the light of fuller wis dom from our past illuminating our future WHAT SHALL WE HAVE FOR DINNER A most delicious stuffed apple and one that Is quite unusual Is hill stuffed apples core nice flavored ap pies like the jonathan fill the centers with mince meat place the apples tn in a baking dl dish h sprinkle with sugar nn tin I 1 pour ar und one h atif cupful of water A ater for each six apples cover and bake until ten der then uncover and sr with sugar to glaze serve hot raisin surprise take one and one half cupfuls of raising raisins one beaten egg one orange four cupfuls of cooked corn meal mush five tablespoonfuls of sugar beaten with the egg add mush to the augir and anti egg then the tile grated rind and juice of the orange with water enough lo 10 nat mat e a cupful stir in ta tie e raisins at the last I 1 our in a mold and when firm serve with whipped cream cranberry conserve tale tal e two cupfuls of cranberries cool ed until tender and put through a coarse sieve slee add one half cupful of orange juice one teaspoonful of grated orange rind one and one half cupfuls of sugar one cupful of raisins one half cupful of blanched and shredded almonds cook until jelly like and mold or turn into glasses glas cover with paraffin pi vi raffin orange marmalade when oranges are the most plentiful and cheapest Is tl tie e time to prepare this delicious concoction ti e following Is a prie in inner from the times picayune be lect elect sour smooth skinned or inges weigh and allow three fourths their t in sug ir remove the peel in quartet quartets s and cook soft in enough bo I 1 ing water to cover drain and remove all the white part from the peel scrap ng it with a spoon cut the thin yellow rind into fine strips with a pair of shears divide the oranges into sections remove the seeds aal an 1 tough portions of the fiber put into a kettle and heit heat to the boiling po nt add the sugar gradually cool cooling ing slowly one hoar add tre tle rani and cook cool another hour turn into glasses I 1 or dinner try some of these to mato s up tip salted wafers tuna spinach creamed celery pine ip pie sala I 1 bread and butter plum pud ding or mince pie bouillon olives biscuit tongue sal mon timbale asparagus aspi ragus balad alad nuts crackers and coffee you were made tor for enjoyment and the world Is filled with things you w it 11 enjoy unless you are too proud to be pleased by them thern john kuskin ruskin THINGS NEW AND OLD indexing receipts is a very common cu custom tom in most mot house households holdA tl TI e in dex dem t abit Is a good one to form anoil er index covering it 0 u s e I 1 hold supplies ind 6 the pi ice where tl ey may be found will be of great use in time of ill nebs ur or absence of the housekeeper for wl wt 0 has not spent hours tool 1001 ing ing for s i bething important ax I 1 ich tell I 1 have been tas ly located if this method were foil wed ned in most households there are often se several eral slices of stale bread to dis pose ol 01 at the end of tl it e week or oftener if bour family Is f n nl I 1 of giddle gr addle cakes man damge ige to hive h ive them once or twice a week neck use five six or more small slices of bre bred id or the equiNa equivalent lent c ver with cold bat water er and I 1 let soil so ik until evening tl en ell esquee e di daiy diy y ai aid d c ver the bread with ith a cup ful or more of sour in lk ad ling ni re in m ak 11 in tl e morning soda and flour to i al e a batter to arv using one to ee eggs depending upon tl tie e a lint of cal es needed tl ese cal es A ill be tender and bigl t as an ail melet if properly made and bal bat ed an at onal breid bread ng us ng brei I 1 mill egg augar an I 1 s me g i flav oring lite e grated oringe or lemon and a b t of jelly on top when ben 9 ming will keep tie in st acta active e bren I 1 I 1 0 ox empty of cour course coure e the pu I 1 11 I 1 ng Is I 1 aked like a custard in a m lecate ven raisins d tes figs fl s and nuts may be ad led to such bread luddit g giving variety iry this breakfast brak fast food toast stale bread until a g iden br wn an and dry as p ss ble grind in the meat cl opper or roll on the molding beald berve with augir and cream in washing greens add a handful of s silt slit lit to the water then rinse well A ell the silt slit s lit A will aill ill cause insects to let go their hold on the leaves and they may be easily removed to avoid lumps in white s luces or privies mit mix the fat with the flour or cornstarch or w th augir to separate the grains before adding the I 1 quid A bit of vin vinegar gar added to meat that seems to be tough will do wonders toward softening the tough fibers |