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Show The KITCHEN I i CABINET j I ... i ((cX 1928. Western Newspaper Union. We cannot make bargains for blisses. Nor catch them like fishes In nets And sometimes the thing our life misses Helps more than the thing which it gets. For good lieth not In pursuing, Nor gaining of great nor -of small, But )ust in the doing and doing, As we would be done by, is all. Alice Cary. WHAT TO EAT For a crisp and tender salad of cucumbers cu-cumbers and lettuce there is nothing more appetizing than : French Cream Dressing. f Mix one-half teaspoon-ful teaspoon-ful of stilt, one-fourth tea-spoonful tea-spoonful of pepper, two tablespoonfuls of lemon juice, four tablespoonfuls of olive oil and three tablespoonfuls of cream; stir until well blended. We are now enjoying the season when cool drinks and frozen dishes are most acceptable. ac-ceptable. Here is a drink that will delight the palate: Fruit Punch. I'our one cupful of hot tea Infusion over one cupful of sugar, and as soon as the sugar is dissolved add three-fourths of a cupful cup-ful of orange juice and one-third of a cupful of lemon juice. Strain into a punch bowl over a large piece of tee .and just before serving add a pint bottle of ginger ale, one pint of lithia water, a few thin slices of orange and one dozen maraschino cherries. Escalloped Stuffed Eggs. Take hard-cooked eggs cut into halves, remove re-move the yolks and mash with half the amount of deviled ham i.nd enough melted butter to make of a consistency consisten-cy to shape. Refill the whites and form the remainder, if any, into a nest Arrange the eggs and pour over one cupfui of white sauce. Sprinkle with buttered crumbs and bake until the crumbs are brown. Serve hot. Caramel Junket. Heat two cupfuls of milk until lukewarm. Caramelize one-third of a cupful of sugar, add one-third of a cupful of boiling water and cook until the sirup Is reduced to one-third cup. Cool, add the milk slowly to the sirup. Add the junket powder or liquid to the mixture with a few grains of salt and a teaspoonful of vanilla. Let stand in sherbet cups in a warm room until set. Serve chilleJ with whippet1 cream, sweetened and flavored and sprinkled with nuts. Toasted Cheese Sandwiches. A delicious de-licious accompaniment to creamed asparagus as-paragus are these dainty little sand-w-ches. served for a supper or luncheon lunch-eon dish : Spread bread and cut into triangles, cover with any good cheese which has been mixed with cream to soften it for spreading. Put together two by two, and toast the sandwiches a golden brown In a hot oven or under un-der the gas flame. Seasonable Good Things. There Is nothing more refreshing as a dessert "or to be eaten with the main aisn at dinner, tnan a well-made Ice. Raspberry and Currant Ice. Make a sirup of four cupfuls of water and one and one-third cupfuls of sugar. Cook twenty min utes, then cool Mash raspberries to make two thirds of a cupful of Juice strained through a cheesecloth Mash the currants and measure one and one-third cupfuls. add to the sirup and freeze. Grapefruit Sherbet. I'ui one cupful of boiling water and three-fourths ol a cupful of sugar in a saucepan Bring lo the boiling point i,nd hoi' one minute. Cool, add two cupfuls of grape-juice, two tablespoonfuls of lemon juice nnd a few grains of salt Freeze, using three parts of ice to one of salt. Fruit Salad. Cut one grapefruit and two oranges into sections and free from membrane. Skin and seed three-fourths of a cupful of white trapes and cut pecan meats into pieces (there should he one-third of .1 cupful). Mix Ingredients anil arrange on a bed ol lettuce: pour ovet the following dressing: Mix four table spoonfuls of olive oil with "ne table spoonful of grapefruit Inlce and one half lahlesponnful ot vlnpm. one half teaspoonful of salt, one-fourth teaspoonful of powdered sugar ant' f) dash of cayenne Strawberry Ice. Wash und hull ori.-iiuarl ori.-iiuarl 01 si ninlierrics. cover with .mi. LUpfiil of sugar and lei stand two hours. Masl. and oiieeze through double cheesecloth To this iuice d I one cupful of water, lemon iuice to taste Yri'",.c as usual Tomato Baskets With Peas. ("ui 1 nifortti-sized louiatoes into hape of i baskets, leavini; stem ends on fop it htindle. Fib with l ooked en en peas moist ened with French dr"sing Serve on lettuce leaves. Italian Stew. Take one pound ot mutmn or lamb, three cupfuls of squash cut into cities, one and me-half me-half tablespoonfuls of olive o'-l. two cupfuls of tomato sauce and two tablespoonfuls of chopped onion Cut the nie;:t into ci.hes and hrowi, -it!i the 'inion. s:Y'. the tomato arid squash, cover nnd cool; slowly for thirty-five minutes or until the ,n:eat is j tie Add salt nnd pepper to taste. |