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Show Ohe KITCHEN CABINET ((c). 192G. Western Newspaper Union.) "To set the face in the right direction, di-rection, and then simply travel on, unmindful and never discouraged by frequent relapses by the way, is the secret of all human achievement." achieve-ment." EMERGENCY DISHES One of the earmarks of a good housekeeper is to be mistress of any occasion. A well supplied emergency shelf or a convenient con-venient corner grocery, gro-cery, will Insure her serenity, even with a carload of friends ar r i v 1 n g u nexpecte dly within an hour of meal time. The hostess who urges her guests to remain to a meal which she is wildly planning out of the air, will lack the ring of true sincerity, no matter how carefully put. The woman who lives five miles from a lemon must supply herself with the necessary things. Each household has special tastes, so no list of foods for the emergency shelf will fit all conditions; however, a few staples such as the following will be needed: Canned salmon, tuna, sardines some , home canned chicken will be a real treat to your city friends other meats, If you live on a farm, can be canned when the meat is plentiful, and kept for occasions when there is little. With coconut, a box of marshmal-lows, marshmal-lows, a bottle of olives and maraschino cherries one may dress up an otherwise other-wise plain dish. An omelet is a most satisfying dish and one which the most inexperienced cook can m,ike with a little practice.' A salad of fresh vegetables with some of the good salad dressing that one always al-ways keeps on -hand will, with bread In some form, and a light dessert, make a good meal. Peach Mallows. Fill halves of canned peaches with marshmallows. Take a cupful of peach juice, add a teaspoonful of cornstarch and the yolk of an egg. Cook, and when cool, flavor with almond and pour over the peaches in sherbet cups. English Chutney. This is ,a favorite favor-ite conserve with our English cousins. Chop and cook together twelve apples (cores but not skins removed), re-moved), two green peppers, one onion, one cupful of raisins, one cupful of sugar, one pint of vinegar, the juice of a lemon, one-half tablespoonful each of salt and ginger. Seal like jelly, or put into glass cans. . Tuna Fish and Rice. Boil one-half cupful of rice until soft, mix with a large can of tuna fish which has been flaked with a fork. ' Moisten with cream sauce, using a tablespoonful each of butter and flour and one-half cupful of milk. Cook until smooth and thick. Season well, adding a bit of chopped onion, chive, or green pepper, pep-per, fill ramekins, cover with buttered but-tered crumbs and bake until brown. Dishes From Grains. The coarser foods, are quite necessary neces-sary in our diet and should- be used freely in all seasons of P223 the year. y-V.Cn'i Oatmeal Tomato Soup. tjfeSv. 'v-il Take one-half of a can w?!vlii tomal-oes' one-third oi S a cuPful of oatmeal, two 'f$&4 cupfuls of water, one wSOTKfi tablespoonful of sugar. f$$A one-half of a small lYg onion, pepper and salt to taste, a bit of bay leaf, and two tablespoonfuls of peanut butter. but-ter. Cook one hour, rub through a sieve, add such seasonings as are needed and serve. Hominy Gems. Pour one cupful of scalded milk over one-half cupful of corn meal, add one-fourth of a cupful of cooked hominy, a tablespoonful of sugar, and the same of shortening; mix well, cool, addthe beaten yolk of an egg and the stiffly beaten white. Sift In one and one-half teaspoonfuls of baking powder and a little salt; beat well and bake-in hot buttered gem pans. Corn Flour Griddle Cakes. Take oni and one-half cupfuls of sour milk, the same of corn flour, three-fourths of a teaspoonful of soda, one teaspoonful of salt, and one well-beaten egg. Beat well and fry on a hot griddle. Scotch Oat Crackers. Put two cupfuls cup-fuls of rolled oats through the meait grinder, add one-fourth of a eupfn' each of milk and molasses, one anc one-half tablespoonfuls of shortening, one teaspoonful of salt, one-fourth teaspoonful of soda and one-fourth of a cupful of raisins or nuts cut inlo bits. Mix well, roll very thin and cut into fancy shapas. Bake twenty minutes min-utes In a moderate oven. Hominy and Pecan Croquettes. Roil one-half cupful of hominy with one-half teaspoonful of salt in tw.i cupfuls of boiling water for five minutes, min-utes, then place In a double boiler for two hours' slow cooking. Add two tablespoonfuls of shortening, one-half cupful of chopped pecans and a teaspoonful tea-spoonful of scraped onion. Cool and shape into cylinders. Beat one egg lightly, edd two tablespoonfuls of cold water, roll In crumbs and egg. then in crumbs again, and fry In deep fat. Th1 recipe makes one dozen croquettes. cro-quettes. Prepare a double quantity of white sauce and cover tightly In the h-e chest. It will be ready to use on a moment's notice. |