Show me kitchen cabinet C 0 1827 1927 newspaper paper un union ion I 1 ariy y you with all earnestness to prove and know within your hearts that nil all things lovely and righteous anil and possible for those who believe in their responsibility and who Ele determine termIne that for their part they will make every days work contribute to them john ruskin EVERYDAY GOOD THINGS it la is quite necessary that more of our coarser grains should be used for food corn dread this la Is a recipe worth orth trying and each family especially where there are growing children should use much of the whole grain in broads breads and breakfast foods ilent ono one pint of milk until boiling ilia add three fourths of a cupful of corn meal got get tho the water ground meal met 11 ll if possible as tile the germ Is left in it add one teaspoonful of salt ono one tablespoonful of butter and cook on oil the top of the stove for an hour until smooth and thick stirring often and cooking cooing slowly after tile the first five minutes from tile the heat and cool when cold stir in tho the yolks of four beaten eap egga and the whites stiffly beaten bake in a buttoned bottere but d pan anti and servo serve from the pan this quantity serves six onions oklona in cur CreamS cream slice ilee the large green onions in thin slices and pour over them hem suo some rich sour cream I 1 season with salt anit and cayenne and serve sweet cream may lie used adding a bit of lemon juice or vinegar new cabbage salad chop a n hard he head d of cabbage very one fine adding one or two onions depending upon the size slice into dice a goo good d thick slice of salt pork and fry until well browned pour the fat and hits bits of pork over the cabbage and add salt and pepper to season now heat a halt half cupful or less of vinegar la in the trying frying pan and pour over while boiling hot there should bo be only enough vinegar to moisten well corn omelet let tako take one cupful of fresh grated corn four eggs one ten spoonful of oil or butter separate the eggs beating the yolks until thick adding two tablespoonfuls of cold water snit salt and pepper to td taste fold in the stiffly beaten egg whites and ebur pour into a buttered pan lift the edges while cooking so that it will cook in the center cover with corn which has been cooked in a little butter fold and serve at once ripe tomato and rear pear salad cut small tomatoes into quarters and lay a quarter of a peeled and cored pear between each quarter arrango arranga on lettuce and serve with a good french dressing nipo nipe tomatoes pineapple and nuts la Is another good salad combination serve with mayonnaise dressing peach dishes no fruit cellar la Is well st stocke A 1 which lias has not plenty of canned canne if peaches hes for use as fruit or I 1 in n salads during the winter all sons of d dess e s s e erts r ts steamed h baked a k e d or frozen may be made froin this delightful fruit peach con r serve erve take five and one half pounds pound of peaches pea clies and five pounds of sugar two oranges apa and one pon pound ad each of walnuts and seeded raisins raising peel the peaches heg remove tile the stones and cut into small pieces put the raisins and oranges discarding tile the orange seeds through a meat grinder cut the nut meats into coarse pieces stir till nil together and cook very slowly until of the consistency sis els tency of jam stirring often to 0 keep from scorching this makes about eighteen glasses cover with paraffin peach canakes Ca napes saute circular pieces of sponge cake in butter until delicately browned drain canned peaches sprinkle sprInt le avith powdered sugar a few drops of lemon juice aria atad fi a slight grating of nutmeg melt one tablespoonful of butter butier add tile the peaches and when well beaten serve on tile the cake peach crusts roll puff or plain paste one eighth of in an inch in thickness cut into two inch squares and bake in a hot oven cool press down the cent centers ers and arrange on each one half of a canned peach drained and heated in n the oven sprinkle with powdered sugar and put orange juice grape juice or jelly into each I 1 cavity peach tapioca drain a can of peaches and sprinkle with sugar let stand an hour bour soak one cupful oj of tapioca one hour in cold water to cover to the peach add enough boiling water to make three cupfuls heat to tile the boiling point add the drained tapioca a half teaspoonful of salt and one half cupful I 1 of sugar cook until the tapioca Is transparent line a mo with peaches and pour in the tapioca and bake thirty minutes cool slightly turnout turn out on a dish and serve with a custard sauce naked baked Peache cut into halves and remove the stones from sly six peaches place ina in a shallow pan fill each cavity with one of sugar one half teaspoonful of butter and a few drops ot of lemon juice and a grating of nutmeg cut cook twenty minutes on circular pieces of buttered toast atto have Ht ve |