Show T he KITCHEN j CABINET C tl tb samul sp Mul I 1 L ap TIB hii 1411 old in III tilt ali that nat flatt erya the ali tool foul or of fools 1 yet Y nou flow tile then you mn inen of wit VIL win will nd to take it ft tilt hit jonathan Jonath tn swift WAYS WITH GRAPE JUICE the average portion permon thinas of grape with till iding glasser of ley icy IrIti lim but the hf fact la in t tint hat grapo aulce drinks may be fully an am popular with many piping hot after a winter ride or skating party or it a fu day it a hot drink of grape juice Is not only a tonic but a valuable food for variety n clove or a of cinn cinnamon arrion IN im added to each glass or a calain or two we heat thein hem lit in the juice mid avd serve bervi vry very hot grape julee juice added to ringer ginger ale when fold a fine omal mallon jellied grape jules salad prepare package of orange or II a mon gelatin one cupful of water then when slightly cool tol add a cupful of grape juice when this be ue sills to congeal add one and one linof Cull coppula fills of didd canned or rel fresh fruit including fresh fresta grapes and seeded place ilace in molds and when birin ginnold on let lettuce fuce serve with hinayon mitt balse re dressing and garnish with ropes of ham baked in grapa aulce kerub tier lib 8 sized hum hant and into holling water two table poon fua of mixed spleen Sli niner lor for three hours for a ten pound hain Ite inove from tile the water and peel off half of tile the skin leaving the rema remainder luder to kept keep the ham rince place the tiani liani in III it bilking baking pan and dust the exposed portions with mugar and dried broad bread i crumbs crul tills pour over ft half cupful of grape juice around the ham hain place well scrubbed greening apple apples q add one nil cupful each of water arid and grape juice one fourth cupful of sugar ildie until the tipples tire are tender tile apples with knipe juice find arid serve the luini hain gar nr tile epple 4 celery find ollus olives ilcken ThIc Tl kelt tile sauco lit in the pan with of lour flour to n cupful ful 1 of muce and serve at ar it 11 sauce with the ali p luain grape juice salad W whip tilt a cupful of heavy cream slightly sour gilvil stilt add five tablespoonfuls of grape juice it few grains of unit stilt ijac as if a gaind over conried canned pears celery und find lettuce which has been dipped lit in ri french dressing grape juice and banana dessert whip one tic cupful of heavy cretin until fuld one third of if cupful of grape juice three tablespoonfuls of powdered sugar find a pinch of tilt salt serve over sliced bant inns some good things otte otic of tile best of colanto coups ia prepared na as foi follows lows tomato soup fry r r y one table euel each of b butter U t t e r parsley find onion for live minutes add one of cornstarch corn a it d when well cooked tidd add one quart ol of toeS one pint of bolling water one tablespoonful of sugar one ten teil spoonful of salt diio eighth of a ten tea FI of pepper four cloves and four peppercorns cook fifteen minutes strain and serve steamed molasses Mola ases pudding bent beat one egg add one fourth or of a cupful of sus two of but arr one fourth of n cupful of one and ono fourth cupfuls of flour catl vi I 1 fills of dissolved irl in une on eha cupful of water steam in one hour serve with un egg sauce cream of Corst chestnut nut soup glidell and bl alich a pint of chestnuts cook until tender press through at sieve to two of chestnut pulp pull add unit abid pepper to bedson se take oil one I 1 each of alik and ere caremn a in two each of but butter t er a and rid amr cool cook together until th thick ek 1 udd add the he cre creabil atil chestnut mixture a und 1 I blell alen very liot hot serve ginger ale ala salad salada soften one foil atti of a package of gelatin in one oi of it cupful of witter water stand 1 nr er it n dish of hot tot water to dissolve a add d d a grating of lemon rind find nd one mid three fourths cupfuls of ginger ale turn into molds to serve very verv vold on oil heart leaves of lettuce with f ither french or dresslin dress fin tt to it a cupful of which la III abed three tablespoonfuls or more of cock till inal two hour rolle Ds asole ole one bild lild unc one half yeast eakes in otle of inter add binl one linia ellot of flou ial et this rise ale light holt boll and mush six x pot pain toes mid warrn water to make a quart when cool add to tile the sponge when this his im a unlit light take ake one cupful of the for a pan of rolls add lir loiis noi is 0 0 mali isike e a dough to krit knead ad lei bet alse rl if rew few then mold into ielli the lie azo of tin nn egg roll tn ili melted butter and set close clo together oether iet ri rasp p in ii it enrin until double its hilli hil hake thirty minutes keep tile the yeast denst i in if plure place and it will ivill last it n or more hu tn |