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Show tl KITCHEN 111 The welfare of the family Is largely in the lunula of the one who provides the throe meals u day. While many things contribute to health sleep, fresh atr, ami exerolse, for Instance -the foremost eousUlora-tlon eousUlora-tlon Is food. This Is recognized today as never before, and thoso who regard their own welfare and desire to Klvo their children the best possible equipment equip-ment fov the stress of modern life, are asking how to choose food wisely. Mary Bwartl Hose. QUICK DESSERTS FROM CANNED FRUIT. Canned peaches, pears and pineapple pineap-ple make ideal desserts, and they also act In salads with a d d e d. a n d the mashed pulp of a banana make another an-other good sauce. This should not stand, as the banana will turn dark. Peaches and Cream. Place upon each serving plate a round of sponge cake and on top of each, hollow side up. place a peach. Pour over enough juice to slightly moisten the cake, then heap on top of the peach a spoonful of sweetened whipped cream flavored with almond. Garnish with a cube of Jelly. Raspberry Foam. Cook two heaping teaspoonfuls of minute tapioca in one pint of raspberry juice until the tapioca tapi-oca is clear: add a pinch of salt, and sugar if needed ; remove from the tire, and while hot fold in a stiffly beaten egg white. Serve cold with cream. Pineapple Whip. Mix together one cupful of shredded pineapple, one eup- fill of rice and one-half cupful of rugar; less if the pineapple is sweet. Whip a half cupful of cream and fold In lightly. Serve in sherbet cups and garnish with a cherry. Blackberry Loaf. Bring to I lie boiling boil-ing point one quart of blackberries. Place in a serving dish or mold squares of cake ; pour over some of the berries, '.hen place another layer of cake and cover with the berries until the dish is full. Cover with a plate and place a weight upon. Let stand several hours. When cold turn and slice evenly. Serve with cream. Canned cherries make a most delicious deli-cious dessert, using one cupful of flour, a little salt and a teaspoonful of baking powder with mtlk to make a drop batter. bat-ter. Drop in buttered cups, add a generous gen-erous spoonful of cherries, then add Our men have died to make the world eafo for democracy. Let our women live for It, work for It, making It not only sale, bill heller than It over was before. C. P. Oilman. SEASONABLE DISHES. We are si ill expected to use frugal? Ity in the serving of meat, sugar and ISSESflHHI '!"s'. lll'"m1"1' jlr' I Steamed Raisin Pud-ding.---Into a bowl put a raisins, mid cupful of flour and one pound of finely chopped suet, two cup- fuls of breadcrumbs, one cupful of grated maple sugar, one-half teaspoonful teaspoon-ful of salt, one half pound of candied orange peeling, chopped line; one tea-spoonful tea-spoonful of grated nutmeg, the grated rind tind juice of a lemon, three eggs, well beaten, one teaspoonful of baking bak-ing powder and one and one-half cup-fuls cup-fuls of milk. Mix thoroughly and turn into ii well-greased mold, steam steadily stead-ily eight hours. Serve with any sweet sauce. Strawberry Whip. Mix one cupful of crushed strawberries witli one-third cupful of powdered sugar or more if needed to sweeten. Heat the whites of three eggs until Stiff, add a third of a cupful of sugar and one-quarter of a loaspoouful of cream id' tartar'; beat again. Combine the mixtures and serve in sherbet cups or as a sauce ou sponge cake. Calves' Livsr. Cut calves' liver into slices, parboil in boiling water two minutes, drain and roll in Hour. Drop into a w:l !-greased frying pan and cook until brown on one side, then turn and brown on the other. Serve with bacon well cooked, which may lie flied in the pan and the fat used to cook the liver. Apples Stuffed With Raisins. Wash, core and remove the pulp from a dozen smooth apples, leaving a half-inch half-inch shell to hold the tilling. Put two, CUpfuls of apple pulp and two cupfuls of raisins through a meat chopper, atld one tablespoonful of lemon juice. Stuff the apple shells and place in a baking dish with one cupful each of water and maple sirup. Bake until tender. Three things to delight in beauty, frankness and well doing; Three things to avoid idleness, loquacity lo-quacity and flippant jesting. Three things to cultivate good taste, good manners and good humor. more batter. Set cups in boiling water and cook covered 15 minutes. Serve with cream and sugar. MAPLE SUGAR DAINTIES. We can't all own a sugar bush, but we may, in many of our states, procure I MarraOTl tbe delicious maple su-9 su-9 gar and sirup at this sea-W. sea-W. sou of the year. When VtFUB&BSSi "in- maple Miirnr in tt;i&&gri P'ace of the ordinary Bjb rijjSj granulated, a little less Ka is required. SpittH Maple Junket. Take 53S l one quart of fresh milk, j add a junket tablet ' (which has been dis solved in a tablespoonful of water) to the milk after it has been warmed to . lukewarm, thoroughly dissolve and stir in the junket, add one-half cupful of maple sugar, a tablespoonful of vanilla, va-nilla, and pour into glasses to set. When firm, set on ice to chill. Serve with grated maple sugar and chopped nuts over the top of the sherbet cups. Maple Parfait. Take one cupful of maple sirup and, when boiling hot, pour over four well-beaten eggs very slowly. Cook for a few minutes, then cool and add a pint of thin cream. Freeze until mushy, then add the stiffly stiff-ly beaten whites, and when well mixed pack in ice and salt to finish freezing. Maple Tapioca. Cook three table-spoonfuls table-spoonfuls of tapioca and a half-cupful of raisins In a pint of milk for 15 min- utes. Remove from the heat and add a cupful of maple sirup and the beaten ' yolks of two eggs ; reheat and cook slowly until thick; cool and fold In the beaten whites of the eggs. Serve with cream. Maple Candy. Take a pound of ma-' ma-' pie sugar and a pint of rich milk or thin cream ; cook until a soft ball is made when a drop is cooled in water. Flavor with vanilla, add a cupful of pecans and pour out into a greased pan to cool. Mark off in squares before be-fore it becomes too firm. COMMON FOODS. To have our dishes wholesome and nourishing and attractive enough to look good enough to eat, Band at the same time economical is the thing we are all striving for, any leftover meat through the meat grinder, grind-er, season well with grated onion, salt, celery salt and pepper, with some of the gravy left from the roast, or any brown sauce will do. Flavor with a little Worcestershire sauce, turn into a baking dish and cover with a layer of freshly mashed fluffy potatoes. Brush over (he top witfi a little fat and brown in (he oven. Serve hot In the baking dish. Beef Tongue en Casserole. Wash a fresh beef tongue thoroughly, cover witii boiling salted water and simmer gently for an hour or two until the' meat is tender. Uemove the skin and unedlble portions. Any bits of the trimmings may be saved for hash. Place in a casserole with a cupful each of carrot, celery and a unall onion with a sprig or two of parsley. Thicken Thick-en the stock with flour and butter cooked together, using a tablespoonful tablespoon-ful of each, pour over the meat and place in a moderate oven; uncover after af-ter the first hour of cooking. For those who like a sour sauce vinegar, chopped chop-ped pickles or horseradish may be used. Eggs in Chicken Jelly. Make the Jelly by skinning a few pairs of chick-feet chick-feet and cooking them for several hours in water to cover, starting with cold water. Strain, season the broth well and before it gets too thick, pour over sliced hard-cooked eggs In a mold. Unmold and serve with salad dressing on lettuce. |