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Show . 7 kitchen : CABINET j L J ((c), 11)26, Western Newspaper Union.) The art of cooking cannot bo learned out of a book any more than the art of swimming or the art of painting. The best teacher is practice; the best guide, sentiment senti-ment (providing you have any). SOME FAVORITE DISHES Many people prefer water ices, sherbets' sher-bets' and other frozen Gishes to ice cream. Here is one that once tried will always be popular : Velvet Lemon Sherbet. Take two cupfuls of sugar, the juice j of three lemons and oue quart of rich milk. Stir until ! the sugar is dissolved, regardless of : the curdled appearance, as that will freeze out and the mixture will be as smooth as velvet. Beaten Biscuit. Into a pint of flour stir a teaspoonful of salt, and a cupful cup-ful of cold water., Work to a stiff dough, transfer to a floured board and with a rolling pin beat the dough for fifteen minutes, turning and folding so that all parts of the dough may receive re-ceive the pounding. Cut into biscuit, prick well with a fork and bake a light brown in a hot oven. Cherry Pudding. Mix together the following ingredients: One and one-third one-third cupfuls of sugar, two table-spoonfuls table-spoonfuls of butter, one cupful of milk, two cupfuls of flour sifted with two tablespoonfuls of baking powder, the yolk of an egg and the stiffly beaten white added at the last. Pour this batter over a quart of berries from which the juice has been drained, and steam one hour. To make the sauce, add a tablespoonful of flour and sugar to the juice ; cook, stirring until well blended, add butter and nutmeg for seasoning. Cook until smooth. Banana Sandwiches. Peel and cut bananas into halves lengthwise, spread with raspberry jam and put together, lay' on a plate and serve with whipped cream covering each. Vanities. Beat three eggs until light, add a tablespoonful of sugar, one tablespoonful of cold water and a pinch of salt. Stir in enough flour to make a stiff dough. Knead and roll out very thin, after dividing into four portions. Tear off a piece the size of the hand and drop into hot fat to brown. The more Irregular they are the prettier. When brown, sift powdered pow-dered sugar over them and serve. Kept closely covered, they will be crisp until eaten. Mustacholi. Take one pound of pork sausage, one can of tomatoes, two onions, ten dry mushrooms, two bay leaves, two cloves, one teaspoonful teaspoon-ful of chili powder, salt and pepper, with a bit of garlic. Brown the pork sausage, fry the onion, then pour in the tomatoes, and add two cans of water. wa-ter. Put mushrooms in a pan and cover with one cupful of boiling water wa-ter and soak for a few minutes, then add all the other ingredients, spices and chili powder; a little sugar may be added for some tastes. When the sauce has simmered about two hours it is ready to add the noodles, using about two pounds to this amount of sauce. Add more water if the sauce gets too thick. Pour over the noodles and add grated cheese. Feeding the Sick. Few families are fortunate enough Important factor I n maintaining health, but In spite of good food a sudden chill or strain of overwork over-work or worry will overwhelm even those who have a strong, vigorous constitution. Since all foods must be reduced to fluid forn before it can be digested and assimilated, that seems to be the best form to serve It to those who are 111. This diet includes broths and clear soups of various kinds, beef juice and beef tea, cereals, gruels, milk (plain or modified to make it more digestible, nutritious or more agreeable to the patient), raw eggs In combination with water, milk, fruit juices, cocoa or cream soups of various kinds. Broths, clear soups and beef tea have little nourishment, but stimulate the appetite, are refreshing when cold or soothing when hot; they also stimulate stim-ulate the flow of gastric juice. By adding eggs, milk or the thickening of cereal Hour like barley or rice, they may be quite nutritive. Cereal gruels are neither stimulating stimulat-ing nor irritating if strained. They Hre most useful when the appetite Is poor and dlgesrKn nv.k ;s they are quickly digested and absorbed Milk is one of the most valuable of j nil foods for sick people and fortu- I Lately most patients like it. It has been called the most perfect food. The va'e of milk may be increased by ol; :;nlng its flavor, adding yeast to it. making a drink called koumiss and by adding junket or rennin to partly digest it. making it more palatable and adding variety. In each meal we have still other responsibilities; re-sponsibilities; one Is to see that the food we serve contains iron, phosphorous phos-phorous and calcium, another that we have good food with sufficient roughage rough-age or ballast to give bulk to the food. j i |