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Show THE m$ lil CABINET lyi Wtislern pbsibipi lintnn I The heart that has truly toved. never forgets. But as truly loves on to Its close As the sunflower turns on her god when he sets The mine look which she turntd when he rose. Moore. DO YOU LIKE ONIONS? The odoriferous bulb Is mure popu lar among epicures than we would bt led to believe, from the jt'S7ip3 abuse which the onion SV'lyi?' has had heaped upon It Onion Soup. Slice twe iVl. or three large onions fry in butler unlil sofl nNJS and yellow. Add slowly 011e pint of hulling wn B it Y'WA-i'.ii tePi (.(,(iU until smooth and slightly thickened Have ready three boiled and mushed potatoes, add to a quart of scalding hut milk, add onions, seasoning, heal very hot and press through a sieve Sprinkle with chopped parsley aftei reheating and serve with croutons. Fried Onions. Cul one-tourth inch slices ot the Southern onion and lay in milk for ten minutes. Dip into Hour which has been well seasoned and fry in deep, hot fal to brown In stantly. Lay on -paper to drain and serve with veal cutlets. Have the fal very hot or the slices will break when frying. Baked Onions. Arrange large mild onions in a baking pan (unpeeled) with a little water. Bake until ten der and when ready to serve remove the skins, season with plenty of hut ter and a dash of salt and cayenne Serve very hot. Glazed Onions. Melt one-half cup ful of butter and add as many onions as will fit into a saucepan. Turn until all are well coated with the butter, sprinkle with sugar and pour over any good soup slock. Beef extract dissolved In a little water will answer an-swer the purpose. Simmer until the onions are tender. Remove the cover and simmer to one-half cupful of liquid. Serve with roast pork or mutton. Kor those who cannot enjoy raw onions because of some fault of digestion, diges-tion, try this method: Select the mild Bermuda or Spanish onion, peel, slice and cover with boiling water. I.et stand one-half hour, drain and covet with cold water for a half hour until they are crisp. Drain and dress with French dressing. Scalloped Onions With Cheese. . Cook the onions until partly tender, add them with plenty of seasoned white sauce, a layer of each, in a buttered but-tered baking dish, then add a half-inch layer of good snappy cheese, cover with another layer of onions and white sauce, top with buttered crumbs and brown; Serve at once as cheese becomes tough if cooked at too high temperature. Various Good Things. Do not fail to add a head ot garlic to your pantry supplies. Rub the j steak platter with a cut f clove of garlic. Rub the ' chicken before it goes I into the roasling pan I with a sliver of garlic ! and drop a small hit j into the pan ; when fry- ing chicken rub each ' piece with garlic. Tut a tiny hit into the soup and spaghetti. Orate a crumb over the fish before it is put to broil and serve it as a flavor in salads by rub hing the howl with a clove. Chicken Salad. Cook the fowl the day before It is to be used. Select one that is plump and white. Put into a kettle with boiling water to which ' an cnion, a couple of bay leaves, a stick of celery and a slice of carrot have been added. Cook until tender. Leave the chicken In the broth over night. Take white tender celery and cut both it and the chicken into pieces of the same size, allowing about two- I thirds the quantity of celery as chick- j cn. Add enough broth to moisten well. season with salt, pepper, cayenne. I lemon juice and enough mayonnaise to cover each piece. , Panned Oysters. If fresh in the shell do not detach them hut arrange j 'them on a pan and decorate them with a pinch of parsle.x, a cube of celery, n slice of green pepper, a dot of to- j mato and a strip of bacon that has ; been laid away, for five hours with a ' bruised clove of garlic Set the pan Into Hie oven unlil the edges of the J oysters curl and the bacon sizzles, j then serve this dish, which '- fit . for j a king. j Nuts are classed by many people as ; har.j of digestion. The fact is, they ! are usually eaten at the end of a j heavy meal when they are not needed J 'l and overtax the stomach. The same j thing is true of cheese, one of our ( most valuable foods. The chestnut is belter cooked than raw. us it has more flavor. Chestnuts make one of the most tasty of stuf liiiL'S for turkey. They are good deviled and glaced H'e considered a great delicacy Here Is a new way of serving : Deviled Chestnuts. Brown Ihe well ! cleaned mils i a, little olive oil. then .sprinkle with a mixture of tin follow ' iug: Two tahlespoonfuls ot chopped j pickles (mixed), salt and cayenne and ' a talilcspootiful of Worcestershire sauce. Slir until well mixed and' serve at once |