Show F q 44 THE KITCHEN 41 A D 11 western estern newspaper union t for iby part I 1 am oot not so sure at bottom that man mart Is as he says the king ot of nature he I 1 tar far more its devastating tyrant I 1 believe he has many things to learn from animal soc otles older than hi his own and of infinite variety ho ro main holland rolland EVERYDAY GOOD THINGS N arlecy Is the spice of alifean life an I 1 evora house eife ife finds it lard copt to pi eifle til a change i f m nu if the allo v me nce 1 I not liberal for fur far gislin nisi in tie tl tile t 1 IP TI e f ito v ing are merely s Q nn an I 1 n ay be new to A n an m V e a I 1 cutlets Hor sh alpe 1 t slice of veal an I 1 cut tie me t lilt ill pieces with bolting bolling water and simmer until the ts Is denler ten ler drain sprin aprin kle with w iab salt dita into egg ani an I 1 cronies 3 and fry in deep fat I 1 lor or sauce it pit elt avio tw n tib lespo of utter lutter aid a td one of O 0 f flour ant one cupful of the veal eal biath cessn with s it pepper mil ind onion juice one te il it of prate grate I 1 lorse 1 radish root and one fourth of a cupful c of cream the following pie a ay av he unsuitable for every day but it Is most delightful for a company lini er banana pe P e line 1 ine a d pie plate with AA ith I 1 ibery nd mke hike f r twelve minutes cream together ne tie t 1 lesi llesi ful of I 1 itter and three f artl s f I 1 cupful of augir sug ir did a id two IN 0 egg veils I 1 oil s ie 1 c ten alii tl ne tl ird of i cupful f tl if ur tl if ree f burths of a cipf cupful if of boiling wa va ter and cool in a ie le I 1 until tl id lei ened cool an a id i i fe v imp of v mill L peel an ani I 1 slice three thre e lire binaxas bi nanas putting i laver in the h b I 1 t torn O 0 M of the pastry sl 11 an coveting with tl e creim ere tin g I 1 noti not er e laver inver of ta tie e baams no tol ill the ere in top alth the he bc ten L au wa waltis sweetened ened with four babli nf 1 I I 1 sir I 1 lice pice in tie ti e oven onen until a lell c te I 1 r n pineapple pie line 1 ine a medium slap I 1 lie alite N ith pisto ind bake until well done heat cne ne cul cufal ful of cretin ere i in 1 esen ln an ugh to anix nl vi ith one in I 1 one I 1 alf tablespoonful tablespoonfuls of cornstarch ol 01 all 1 ether in i lo 10 li ii ie boiler tor f or I 1 alf an hour crea crean n one tab tabler lep ni ful if f butter with I 1 ti thirds of R cup ful of sug augir ir ad adi I 1 tw t he heiten iten eggs sin ani i 11 I 1 I 1 to the cream mixture ml ture st irrin c n st t conk cook until tie t egg 99 Is set net then a aid id one cupful of sliced pineapple e it into diec cool fly pour into the shell ani set rilde to cool serve t I 1 11 I 1 ed v III cream it if desired more el borita A laver cil e I 1 apt lpt pt on 01 hind for in e ncy filkel with and toppel with mith s i I 1 vt vi dipped cream may be bened for luncheon or supper as cake or for dinner as dessert and la Is always a welcome one puddings tny my friend do a mission fa fulfill fill they add to the dinner as well as the bill they cause men to wish with ardor they may th that at the meal which foretell foretells them came three times a day SALAD DRESSINGS A jar of nicely nicel prepared ani an well 1 11 1 Is i a distinct lis asse asset to 0 every ice lee best r roquefort dress ing mis together a simple french dressing using one h a I 1 atea f spoonful of bilt lilt one eigi th of a fei spoonful of pepper une olie t tablespoonful ible tible spoonful of nine ine gar three tablespoonfuls of olive oil and after being well beaten add one fourth of a cupful of finely linw roquefort efort cheese I 1 lour our at once over the hearts of lettuce honey salad dress ng take thre three tablespoonful tablespoonfuls of olive oil two talle falle spoonfuls of honey boney one tablespoon ful of lemon juice an I 1 one eighth of a teaspoonful of salt beit together the salad oil and other ingredients and use at once fruit salad dress ng combine two beaten eggs four tablespoonfuls fula of sugar one half teaspoonful of silt wilt and one fourth teaspoonful teaspoon fut f pepper ahen vi hen beaten light add four tablespoon fula fuls of vinegar one tablespoonful of mustard and a few dashes of cayenne fo co k over hot water until thick pour into a jar and set anav aw av in a col c ol 01 place mix one an ani one half tablespoonfuls tible spoonfuls of this dressing with a cupful of wl I 1 dipped cream tie foundation found atlon will III keep for weeks in a cool place pineapple dress ng heat one cup f fil 11 of pineapple jul juice ce until just airm two t title spoonfuls of hitter bitter alth v ith one of fl ur adi ad two benten egg and III two 0 t ble spoonful of s hiir is r then ta tie e stiffly benten whites brur over the w inn pine apple I 1 lice nn I 1 cook in i i d hie ble b her iler until thick cool ani all one hilf cupful of N hipped creim ever ready dress ng belt beit up throe three or four eggs i ill I 1 I 1 tl ti f P iame same ini tin I 1 int nt of mil I 1 vinegar pooh cook er bot antil smooth and thick be belting beiting cooking add a little salt n I 1 put away to keep heep as foundation for gilad dressing add such seasonings as desired melted butter 1 whipped cream and any chopped flavor vegetable tl at IS 13 appropriate to ile tl e salad served wi |