Show 00 athe CT he kitchen cabinet ca 1919 western newspaper union when over the tb lir raw fame of mend or tot to the th shadow bailow of disgrace hall ball fall fallt instead of words of blame or proof of thus and so 0 o let some th ing rood good be b said ald riley niley OUT OF THE MOLASSES KEG most of us think of molasses as an old fashioned which was ased asad in grandmothers da day to sweeten the ginger bread and juicy pies that gave an aroma to her pantry which w we never forget Ho weyer molasses in 0 I 1 a s B e goes eoe back much farther than grandmothers pantry for our vu puritan r I 1 t a n grandparents used molasses in all their cookery and the full molasses keg was it a large part of the food equipment it was wag eaten with mush and cereals on griddle cakes and all kinds of bread sweetened dried apple pies baked ham cakes and puddings s thero there sIch was no sugar tn in those days day such as we commonly use now the children enjoyed the molasses candy pulls pulla la in those days just as they do today molasses being the product of the south has ha its delectable delecta blo dishes which have been handed down to us as from generation to generation the following are a few worth keeping as they are choice louisiana pudding take one halt half cupful of well washed rice four our cupfuls of milk one half cupful of rate rain ins ina one half cupful of now new orleans molasses one half teaspoonful of each of cinnamon and salt mix well aud and bake two and one half hours stirring often during the first hour of baking on the last stirring add two tablespoonfuls of butter southern waffles slit sift one pint of hour flour with three teaspoonfuls teaspoon tula of bak ing powder one half teaspoonful of salt then add one and ane one fourth cupfuls of milk two eggs whites white and yolks yolk beaten separately toly maxand beat well then add two tablespoonfuls of melted butter add more milk it if the tha batter batte r seems too thick serve with new orleans molasses creole sauce cook ofie cupful of molasses and two tablespoonfuls of butter together tor for five minutes take from the fire and add the juice of two lemons serve as a sauce for cottage pudding the bet gingerbread take one half cupful of melted shortening lard Is goodone good one teaspoonful of salt a tablespoonful ble of ginger one cupful of sugar and one cupful of molasses one scant teaspoon teaspoonful fu of soda dissolved in one cupful of boiling water to three cupfuls of flour add the dry in gred lents beat one egg add the ugar sugar then all the other ingredients and nd mix well add the boiling water in which thel the soda ban has hasteen been stirred at the tha last bake in a sheet or in sew gem pans this Is always good GOOD THINGS TO EAT servo serve crushed peanut brittle over tee tream it adds to the flavor and la Is most appetizing glorified rice ric sf H whip one cup r H ful of cream add a pinch of salt and a wit teaspoonful of vanilla just before serving toss two cupfuls of boiled rice into the creata cheap mixture and serve says topped wit with it a teaspoonful of raspberry or other fruit jam for each erving serving ginger waldorf salad fold to gether one cupful each of diced dicea tact tart apple celery one halt half cupful of bockla broken nut meats one half cupful of mayonnaise naise and one fourth cupful of candied ginger marinate with trench dressing and rub each salad leaf with a cut clove of garlic serve at once after adding the nuta nuts choose chew sticks alico six slices of bread and dip into melted butter then into grated par parmesan parme aan cheese toast on both sides aide and serve after draIn draining lug on a paper nice with a lettuce salad lobster newburg put three table tabio pla of butter into the bla blazer er p of chafing dish or cr in a saucepan add one pa cupful of mushrooms cook five minutes add four tablespoonfuls of flour and a pint of milk adione ado one addone and one half cupfuls of lobster meat or scrimps shrimps or crabs mix two egg yolks with wilba a little of the sauce and stir into the lobster cook just long enough to set the eggs season with lemon juice a bit of nutmeg cayenne pepper and salt oxtails n casserole cut the tails in sect sections lons and cook in boiling water to cover cook five minutes minute then drain dridge dredge with flour try in tat fat with a small minced onon onion season well placelia place elif ln a casserole with two cupfuls of strained tomato juico one teaspoonful of salt one fourth teaspoonful teaspoon tul ull of worcestershire sauce and one finely minced carrot cover and coole coote in a slow oven tl 11 rind ona one h half air hours adding rooi moll jw r as needed ten minutes baft bafo 0 ing add i n cupful of cooked pens peas aid add hour to thicken lf if needed and serve the gravy with the mpa apat t KUL AtU jw C uy ta i |