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Show m the m n? kitchen mm McabinetLJ One of the surest koya to success Ilea n thoroughness. No matter how Kieii'. may he the enterprise undertake-, a regard for small thlnns Is nect ssary. Just as Ihe little coiwtesles of everyday life make life worth "iUe the Hying, so the Utile details foio the hone and sinew of a great si: -cess.- Kdward Bok. GOOD THINGS FOR TABLE. The delicious crumpet are most eatable eat-able baked in ordinary gem pans. Take half a yeast 'vS - VvW',- j cake. three cup" xWifr ful3 ot warm milk' Vni : Vl tw0 tablespoon- Jw viij uls ot melted but SmvuTO ter- one saUspoon' e-WK' ' A7s ful of salt' a tea' ' j"Y!y. spoonful of soda, w-SiiXLLI- dissolved in hot water and flour to make a good batter. bat-ter. Set these ingredients with the exception of the soda and butter over night. In the morning beat very hard and add the soda and butter; if too thin add a little more flour and pour the mixture into buttered gem pans; let rise 15 minutes and bake quickly. They will not need to be warmed over. Canned Peas With Fresh Carrots. Scrape two carrots and cut into quarters quar-ters lengthwise, then in pieces an inch long and one-fourth inch wide. Let simmer with barely water to cover; add peas that have been reheated to the carrots, season with sugar, salt, butter and lemon Juice. Baked Milk. Baked milk is a delicacy deli-cacy often recommended for invalids. Put milk In a stone jar, cover closely and let it bake slowly for several hours, when it should be thick and creamy. The flavor is unique and somewhat like Devonshire cream. It may be served as a custard or in combination com-bination with fruit. Asparagus Luncheon Salad. Mix together two cupfuls each of cooked asparagus and shredded lettuce with a tablespoonful of olive oil and a tea-spoonful tea-spoonful of vinegar. Mix wit," a boiled dressing and arrange In nests of let tuce or cress and garnish with hard cooked eggs and more dressing. Roasted Onions. Select large onions of uniform size and arrange in an earthen dish without removing the peelings. Bake until tender, then peel them; place In a covered dish steaming hot; make a rich white sauce with butter and thin cream and flour for thickening, season well and pour over the onions. They are delicious deli-cious when served cut open, seasoned with butter, salt and a bit of cream. Jellied Rabbit. Cut the rabbit into serving sized pieces and cover with a quart of boiling water; cook until the meat falls from the bones; remove and set the liquor to cool, removing the fat. Dissolve half a box of gelatin in a pint of water, add seasonings, boil five minutes, strain and add the meat chopped. Pour into a mold and serve in slices garnished with parsley. A happy man or woman Is a better thing than a five-pound note. He or she Is a radiating focus of good will, and their entrance Into a room Is as though another candle had been lighted. light-ed. We need not care whether they could prove the Forty-seventh proposition; propo-sition; they do a better thing than that, they practically demonstrate the great Theorem .of the Llvableness of life. R. L. Stevenson. DELECTABLE SWEETS. Many times a dessert Is more appealing because of Its daintiness, rathpr than hecause of r its nutritive value, so a A light dessert is much J better for the average f diner, as he Is usually 1 apt to eat too much. V3L-j The following dessert, 1 C-Sj however. Is quite nutri-H nutri-H "7 " tolus. I Y Italian Cream. Mix a pint of rich cream with a cupful of milk and sweeten with four tablespoonfuls of powdered sugar. Add half a cupful of extract of bitter almond al-mond and a gill of rose water. Beat these well together, then stir in an ounce of gelatin which has been soaked for an hour in one cupful of water. Stir well, fill into wetted molds and set in a cold place until firm. English Trifle. Cut a stale spongecake sponge-cake in slices, spread with different kinds of preserves or Jam and put them together again. Place in a deep glass dish and pour over enough fruit juice of any kind to soak the cake well then cover with apricot or straw berry jam. Make a rich custard of a pint of milk, a piece of cinnamon, and rind of lemon, and four eggs; cook until thick, not forgetting to add salt and sugar to taste. When the custard is cold pour over the cake and cover all with sweetened whipped cream, flavoring with two tablespoonfuls tablespoon-fuls of marlschino and garnish with the cherries. This is truly quite elegant and elaborate. Milanese Ice. Make a quart of rich boiled custard, making it quite sweet, add a tablespoonful of softened gelatin gel-atin and when cool turn into a freezer, stir, and as soon as It becomes thick stir In a cupful of stoned raisins, softened soft-ened by steaming, a half cupful of finely chopped almonds, one cupful of preserved strawberries and a pint of whipped cream. Stir and beat well, then freeze until stiff. WHOLESOME RHUBARB. Though a vegetable, rhubarb Is used In every respect as a fruit. It is stimulating stim-ulating refreshing 7- A-.:i-i'VV,1 to rheumatism and l3'-5 gout; it is also a 1 complexion beau-f beau-f ( j tifier. As a medl-U medl-U 1 V " j cine its value is AV i, t" J well known, for few have escaped a dose of the bitter root. One of the simplest of ways to serve rhubarb as a dessert is to place slices of buttered bread In a baking dish, alternating with finely cut rhubarb and sugar with a dash of nutmeg if liked; bake until the rhubarb is soft. Rhubarb Sponge. Line a mold with slices of sponge cake, fill the mold with stewed rhubarb, not too moist; cover the top with slices of cake and covjr with a plate with a weight for a few hours, vhen the juice of the rhubarb will all be absorbed. Turn out very catefully and serve with a custard. Rhubarb Jelly. Wash and cut into short lengths one pound of rhubarb. Stew until tender with six heaping tablespoonfuls of sugar and the thinly pared rind of half a lemon. Rub through a sieve, add three heaping tablespoonfuls of gelatin, dissolved in one cupful of boiling water, a few drops of red coloring, mix well and pour Into a mold. Turn out when firm and serve with sweetened whipped cream. The red color will not be necessary nec-essary to add if the rhubarb has a pink skin. Leave that on while it is cooking. Rhubarb Compote. Wash and cut the stalks into five-inch lengths. Make a rich sirup of sugar and when boiling drop In the rhubarb; cook until tender, ten-der, then remove carefully to a glass dish and pour the sirup over. Each length should be unbroken. Serve cold with lady fingers and cream. SERVING OF CHICKEN. The wonder is often expressed that there Is so little variety in the way chicken is cooked and served, especially upon ' the farm, where they may be had daily If so desired, Generally the broilers are rushed to market because they bring a good price, and ' A the old fowl is the one " served more often on the table for the family. fam-ily. There are so many delightful ways of serving chicken that it is strange that stewed or roasted chicken chick-en holds such place In the average household. When making chicken pie a slice of onion added to the chicken when It is cooking and removed before It is put into pie, will add much to the taste of the dish. Chicken en Casserole With Peas. When small new potatoes and green pears are in abundance, have a fowl cut up as for fricassee, lay the pieces in a casserole or in a granite pan. Cover with water, and place tightly covered in an oven with moderate heat. Bake for two hours. Have small, even-sized potatoes, those the size of a wa lut, allowing three or four for each person; have a pint and a half of shelled peas. Put these into the casserole around the chicken. There should be at least a pint of liquor in the casserole. Season with salt, pepper pep-per and two tablespoonfuls of butter; cover the bake three-quarters of an hour. Remove the cover and add a cupful of good cream and bake 15 minutes min-utes longer with the cover removed. Serve this in the ds in which it Is baked. Rice added to the chicken Instead of the peas and potatoes makes another an-other most savory dish. This is the one which will be seasoned with ginseng. gin-seng. t The southern people like chiciten, lima beans and peppers. The beans are soaked over night and then the dish is cooked at least four hours in the oven. |