Show the mile KITCHEN CABINET A A c 1921 1926 western no newspaper w union man tu im not born to solve tho th problem of the universe but to find out what lie he has hae to do and to restrain within the limits of his comprehension abeth VARIOUS DISHES A brown stock which Is so BO well known and so often riven given Is 13 the foul dation antton for so no ronny many delightful soups antl and salees bailees and may be kept ready for all sorts of dist dishes les C cons 0 n s orn om m 0 0 0 n s 0 mine Is 18 perhaps ns its tar as any soup served it may be varied in more than n hundred amundred ways plain consomme served hot in cups Is always an appropriate soup fo for r uny any meal the following Is a simple way of preparing it strain cool and aklin every bit of fat from it quart of brown stock 1111 egg and crush file shell add the white of tile he egg to the shell with it a tablespoonful of cold water ind and bent beat slightly mix ails this wilh t alio to cold stock and place over tile lie hent stir constantly as tile the liquid becomes hot and boll five minutes now pour in one half cupful of cold water and bet aside for ten minutes then hen strain through gli a ell cheese eese cloth tile alie liquid should be clear and of a rich brown bron color it if the consomme Is to hi bc served with rice noodles or spaghetti these are cooked separately separate ly in bo boiling illig salted water 0 onion mon soup au gratin this Is it a nourishing and delicious soup made on the brown stock foundations foundation take three onions two tablespoonfuls of butter hunter three dry rolls one quart of brown stock and a cupful of grated cheese slice the onions very thin and saute in the butter until a golden brown covering the saucepan during the cooking add them ein to a quart of boiling stock season and boll five minutes slice the rolls very thin nod toast in the oven unlit hard ano and dry pour the soup into a casserole or serving dish arrange the toast well buttered on top arid and cover each slice with the grated cheese place under a broiler lame flame long enough to melt the cheese anti and tint a golden brown this Is especially attractive served in individual dishes Vege vegetable tible cocktail take one quart can of tomatoes one green popper pepper one stalk of celery one slice of spanish onion nil all finely chopped add one tablespoonful tuble spoonful of horseradish horse radish two tablespoonfuls tablespoon fula oi of sugar one fourth cupful of vl vinegar negar one teaspoonful spoonful ten of salt a dash of white and red pepper let strind stand in a cold place for sev crul hours serve in sherbet glasses with thlu thin waters wafers this will serve perve twelve A well chilled may be served without chipped lee ice in n its center and a glass of orange juice placed in a dish of ice fee Is most delightful good things tn to eat here flere Is sota soup that Is dIt different Terent vegetable chicken soup slit silt two cupfuls of chestnuts and throw them into cold water bring to a boll and cook fifteen minutes drain and remove the shells arid and skins gifun while melt four tablespoonfuls tablespoon fula of butter lu in a large saucepan and slimmer one cupful of sliced onions with three teats teaspoonfuls teaspoon fula of salt and one fourth ea spoonful of pepper until the onion Is a golden hron brown add the chestnuts one quart of tomatoes two cupful of rice one tablespoonful tahle spoonful of sugar two eup fula each edich of diced dicea bolted boiled potatoes and cooked chicken en two cupfuls each of milk and water cook until t I 1 lot ough ly heated then serve armenian armenia chicken prepare a six pound fowl for roasting for the stu stifling fling rook cook a cupful of rice in 15 minutes season with pepper one half teaspoonful spoonful ten of salt one half cupful of tomato one half teaspoonful of sage a finely chopped onion one fourth cupful of almonds blanched blan clied tind chopped the chopped cooked chicken liver anti and one fourth cupful of chopped ral raisins sins stuff the chicken with illia nl sture filling fourths full sew up tile the opening and put lut into a little of boiling hollan g water to cock cook slowly until tender remove the fowl font ruh rub with hutter butter and flour figur and place in tile the ova oven to brown serve with conked carrots and fresh parsley tills Is a flue fine way to cook chicken it in ji ore fire liss cooker or in a pressure co cooker olier tomato sandwich peel if el and chill tariu ripe tomatoes arid cut into slices with one half cupful of inny annalse inix inex one fourth cupful of ived green pepper and six drops of onion juice on each slice of tomato place a spoonful of tile the mixture nad cluce another slier cover coer with buttered bread Is as usual another varla tion glnn Is made by sprinkling ham over the mayonnaise and using buttered rye bread ahrend italian style mushrooms cook a pound of coarsely broken in ili tablespoonfuls tablespoon fals of butter for eight minutes adding salt arid and pepper to season stir in one cupful of thick cream an and two tablespoonfuls ot 0 chill or tiny any piquant sauce conk ft n few minutes longer and when hon ger sw 7 in ins inix niall mall fried u HiTi Ae |