Show the th KITCHEN 1 5 CABINET aw A 1930 western newspaper union to a reasonable creature that alone is insupportable which Is unreasonable but everything reasonable may bo be ail p port od Ilu plutarch tarch HOT sandwiches por a quick lun luncheon choon or there Is nothing more inore than a tasty hot sand Chic kurry sand er one cupful each of df chopped chicken and ham one test spoonful of curry powder three burths of a cupful of thick white sauce and one hair teaspoonful teaspoon tul of oc salt sall mix the ingredients toast six alx slices of broad bread on one side spread the un toasted side with a generous layer of if tho the curry and sprinkle thickly with buttered butto rod crumbs babe inake la in ft a hot oven until the crumbs are brown serve fit at once ham and egg sandwich ta take one cupful of chopped ham and two eggs ege put bacon fat into a frying pan turn in ID the mixture and cook slowly until the eggs are set met cut into squares area lay on toasted bread and spread with currant jelly hot oyster sandwich cut a pint pini ot of oysters into bits to tablespoonful of butter add one half teaspoonful of salt and a few dashes of cayenne and the liquor and the oysters stir in ono one halt half cupful of lc cracker crumbs fill buttered sandwiches and serve at once this makes tea en hot roast beef sandwiches lay slices of hot roast beef dipped into brown gravy between buttered slices of bread from which the crusts have been trimmed pour the brown gravy over all and servo very hot with es or olives fried oyster sandwich this Is a a sandwich de dip bedlum sized oysters into milk anil and seasoned crumbs and fry in hot fat drain on paper rind and lay on buttered bread spread tightly lightly with tartar sauce coy cov er one slice with oysters and place the other slice on top dust with paprika and garnish each sandwich with a stuffed olive keep them hot until served bacon and butter sandwich C cut ut a trips strips of bread one halt inch wide nilde and cover with butter softened and mixed with chopped crisp bacon toast on both sides in a hot oven toasted vegetable sandwich ro ite heat left over vegetable in a cream sauco sauce to which grated cheese ling fins been added serve between crisp triangles of toast lunch sandwich tako one half cupful of chopped boiled ham one small onion chopped two eggs slightly beaten cook tn in a little fat put the mixture between slices and trim serve with sliced dill pickles DISHES NOT COMMON occasionally for luncheon or for a supper dish one likes a change some bome thing which appeals to the taste acif and d intrigues tho the imagination dish may be an ordinary one but the serving berving makes it different herring in paper soak smoked herring oyer over night in cold water 1 after removing the heads andl and talla alls wipe dry and place in a paper bag those prepared for cookery or in a greased paper place on a hot griddle and cook until the paper is well browned serve in the paper with waltre maitre d hotel sauce put a tablespoonful of butter intha small sauce pan over a moderate fire and anc add to it chopped parsley and chives season with salt find it a little lemon juice and while sizzling hot pour over the fish another sauce to be used for this dish I 1 or ford for any fish la Is sauce d anchors An anchors An chols ta take aie three or four anchovies mash them find and pix with two tablespoonfuls tablespoon fula of butter prepare a brown abrown sauce with browned flour butter and milt milk stir in the anchovy butter and just before taking from the fl the juice of half a lemon or more dutch sauce for fish take two tablespoonfuls tablespoon fula fuli of butter one abd aad one half tablespoonfuls of flour one cupful of liquid la in which the ah was waa cooked onel one cupful of milk salt and paprika to taste cook the sauce adding two egg yolks one teaspoonful of lemon juice and head bea well with an e egg 9 beater ir joist before taking from t the he heat beat add a tablespoonful of minced parsley and serve i mint ato take three cupfuls ot of older elder one and one half cupfuls of sugar one third cupful of bf lemon lai coo juice one ene cupful of water coll the sugar and water together for ton ten minutes co cool ol 01 add elder cider lemon juice a few drops of vegetable colo coloring ilai and a few drops of oil of freeze and serve in bright red apple appl shelli marzipan take one halt half cupful of heavy sugar wa wara rm it and mix with one fourth pound of almond paste add one half pound ot of confect t boners toners tio ners sugar and work I 1 into ato 6 a paste add a few drops of 0 flavoring and ana mold into any desired forna fora using color and leaves of angelica fruits fruits fr alre easily eastly copied coped lut t daca |