Show me kitchen cabinet Q 1911 western no Nip a p a per pr union what raught be done if nien men were war what Kl glorious Klor orious lous deeds deede my buffering brot brother hr would they unite unit in love and might and cases their acorn of one an othar EASY DESSERTS A dainty dessert which Is easy to prepare Is its is follows take strips of sponge cake soak scale them in canned apricot juice top with ft a spoonful of sweetened and flavored whipped cream and lay iny half of an apricot in the crenin it looks like a pouched poached egg but tastes better lemon jello jallo with peaches Pe achet mako it a mold of lemon jelin on a platter and heap around it hala of sweetened pen peaches benches ches around the peaches heap sweetened whipped cream and serve well chilled cherry take half cupful fit of finely chopped suet snot mix with two cupfuls of lour flour one half teaspoonful of salt malt two teaspoonfuls teaspoon fula of baking powder und and cold water to make n dough to roll roll out tin on inch thick and cover tho the surface well with cherries dust with sugar roll and tie in a cloth place in boiling water and cook two hours serve with a hard sauce pruno prune flip take thirty large prunes a him finif cupful of mils chopped the whites of four eggs and four tablespoonfuls of sugar stew the prunes until soft cut up tip and add tho the walnuts add sugar and fold in the beaten egg whites bake in a well buttered baking dish until orm firm apple plum pudding pare and chop I 1 three large apples stone atone and cut in quarters it a dozen ripe plums stir these into the batter made of two cu cupfuls p of lour flour two teaspoonfuls spoonfuls ten of baking powder two well beaten eggs one half cupful of heavy cream and one cupful of sugar bae teaspoonful each of grated nutmeg and powdered cloves may be sifted with the flour it if des desired trea bako bake in it a well greased pudding mold for an hour and a half servo serve while hot with hard sauce fruit cup place three tablespoonfuls of grape juice in a tall glass add two teaspoonfuls of lemon juice jice and two teaspoonfuls of orange juice and one half teaspoonful of sugar stir well add one half glass of shaved tee tco anti nd fill the glass with ginger ale serve at once cool drinks cool drinks are always in season when entertaining a variety from which to choose Is tin nn advantage tea frappe boll a cupful of 0 sugar and two cupfuls of water for five minutes add a pint of strong ten infusion 0 o f reality freshly made and cooled then the rind and juice of three oranges the juice of two lemons and a can of grated pine I 1 apple freeze it desired or pack in a mold mola in equal parts of lea ice and salt lor or three hours from the mold and garnish wh slices of lemon and mint leaves dipped in powdered sugar fruit juice frappe take two cu cupfuls p of fruit juice one cupful of sugar augar and two cupfuls of water and the julve jace of two lemons leino oa cook the sugar and water for five minutes cool and add the fruit juices bury in equal ports parts of je ice and suit salt for three thre hours houra if n fine texture la Is desired use usa I 1 one part of salt to two of ice and i let stand for alve hours bours orange and grante juice frappe add one cupful of to two cups cup fuls of grape juice one cupful at 0 i orange juice and one fourth cupful oil of lomon lemon juice one cupful of cream may be added making a richer drink fill the mold and pack ns as usual 11 ice ard salt armish with whip whipped pesi cream when so ang ing tta ita punch make four cupfuls of strong tea lot let it cool then add to it the juice jolce of six lemons and one pineapple ailt in small pieces one pound of cherries and one cupful nf 1 granulated sugar stir until the sugar to Is diss ovied add it quart of cam caf bonsted water pour into a pitcher and serve see with a sprig of mint on top of ench each glass serve with chipped tell and cookies for teed leed tea use twice nit DB much ten tea and prepare it at noon to he used at night putting alp tl tea into cold water the feitor Is esquite quite different teed iced turkish coffee prepare a quart of clear black coffee and while hot xer in three well beaten benten egg yolks into two cupfuls ot of boiling milk cook over hot water until thick sweeten to taste and when cold add the s stiffly benten beaten whites and one cupful of cream beaten stiff serve with straws in chilled glasses adding lee ice to each garnish with a small pyramid of whipped cream find and a cherry chern on top old ginger water this Is a drink used and cherished in the early days whim the fit fathers worked in the harvest field take ono one heaping tablespoonful tahle spoonful of dry ginger mix with half cupful of sunar add a tablespoonful tahle spoonful of lemon jacw anic or vin ega r and three pints of cold cod V water ate r serve berve at once after well yui L |