Show The me KITCHEN CABINET H w M BM c li j. I 1 ty by V. V western tern Union What t would U. U lIe Ue r rare rore u with al all her herIt pride It hlf be worth Wet Were there Ihne no nun un to call tl her herforth forth Moore DELICIOUS SALADS There Is la no t time of ot the tile year jear Ilir when arc not enjoyed l. l When the appetite te Is not rIOt so foO keen the 1111 crl crisp p trl fresh SI h greens vegetables I line rind and fruits ore are most welcome w A dish of Is III like ilkI the till flOU soup noun II k kettle kettle 1 0 almost t im 1111 anything j thing edible may go 0 Into Inlo IL It One that Is III both attractive and tasty Is Stuffed Tomato Salad IU move the writers haters front from nice ripe sized even to to- inn toes and chop chol the pulp mix with purls of ot cucumber cut Into small rubes tend Ill neaM MOil n with n a toll tablespoonful tablespoon tablespoon- ful or of chopped onion 1111 the lills hlIs and lop top with n large spoonful spoon spoon- ful ot OI a d reusing Sprinkle over or the Ores Ming III a bit of I shredded green Breen pepper and serve e the tomato cups rul on u n lettuce h leaf of Asparagus Salad Salad Arrange Arrange n a few III lips of asparagus which tins hns been marinated In French dressing In a I aring aring ring of green pepper Serve SIrve with a spoonful of dressing on the IIII lettuce which holds holda the asparagus Cucumber Jelly Cut Cut peeled cucumber eucum her ber and tomatoes Into dice saving the lire Juice I Dissolve half a package of gel gel- atin In two cupfuls of ot the liquid when dissolved to the diced vegetables bles stir until well mixed pour our out outto out outto to chill Cut Into cubes and serve In III tomato cups Juice added to the liquid will Improve the flavor Serve with mayonnaise dressing Lettuce and Peanut Salad Chop Salad Chop fresh peanuts using one half cupful cupful- for four salads Sprinkle over o crisp fresh lettuce with one or two green onions finely sliced Serve with a highly seasoned French dressing Peat Peas Pickles Peanut Salad flits This salad Is prepared using equal parts of ot peas pens and ond peanuts and one half as much finely sliced d and chopped sour Hour pickle Serve on lettuce with a good boiled dressing Pear and Pepper Salad Cut Cut into bits two or three thrle ripe pears Marinate with l' l Trench French h dressing one finely diced and one green gren pepper cut into shreds Mix with the pears and odd add a i cupful of pecan or walnut meats I Serve on lettuce with a good mayon naise This salad Is also most tasty j served nerved In nests of watercress Good Things to Eat i We really do not know how to cook vegetables unless we can con make them both edible and att attractive attractive at at- t not unless un an- Sc less leis we can conserve conserve con con- serve every fraction fraction frac trac- w tion lion of their food value alue and are ore so o familiar with their composition that we can develop It by cookery The really efficient cook wastes nothing neither the vegetable Itself the tile water l In which It Is cook cooked Id I'd nor the parings or lr tops Chicken Soup With Vegetables Peel a n pint of small onions and cook until tender In very ery little water Line Linea a soup tureen with thin t slices of toast cover ovIr with tho cooked onion add one cupful of cooked pens and atHI a n quart of chicken stock Serve e at nt once Chicken a I la Clenn Clean dress 1 and truss s n fowl 0 as for roasting Hub HubIt t 1 It well WIll with onion or garlic Ilace In Ina a II baking pan Ian with one one half halt half cupful of If I good stock stok add 1111 a sprig of parsley n ft tin loaf n a blade of mace l and three small onions tied together Add one one- half cupful of cook cooked Id I'd rice and cook i slowly In a R moderate oven O until the fowl Is cooked the herbs and Ill I'll onions Ions and serve with the broth th t slightly slight slight- t ly thickened o 4 Corn Custards Custards- Mix Custards Mix lIx one cupful of prated corn tt with Ith three I slightly beaten 1 1 1111 add 1 half one f cupful of milk onet one one- i t lt 1 of salt n II t teaspoon teaspoonful ful of rot onion f Juice and a ft few dashes of ot I Iut Put Into Inlo small molds m and steam covered end with buttered paper Took uok twenty minutes and serve r e with witha II a tomato sauce UC Bourgeois Eggs Cut ut Cut thin slices of bread Ift spread with butter anti and sprinkle with grated cheese hr l' l Peat I rp eggs enough to cover lr the toast well lII add salt pepper and n pinch o of f I prated grated nutmeg pour pur over O the bread 0 Is arranged 1 on a n pIli platter tt Cr Set SetIn III In n moderate 1 own oven until the eggs are lite I 1 cooked It 11 Is I wise to put n a good plat pint ler ter r Into n dripping pan inn of or hot water Squash en Casserole Take two and amid one half cupfuls of ot cooked squash add three fourths cupful of ot thick t stewed stetted tomato two tablespoonfuls of butter one end and one half teaspoonfuls of ot salt snit one Ill table spoonful nf ot grated onion one half cupful of chopped meat fish tUh ty IT or nuts mix ml well 1 end and cover III with thre- thre ti t I'm i fourths cupful 0 of 01 buttered crumbs ye flake In n u hot lIt 1 oven II CU until well browned brownl Serve Ir from fr t the hI dish h I I Roast Rout Deer Beef Wit Win Mexican Sauce Sauce- I IN beat cold roast ut III beef t cut lr very thin In III the following sauce Cook ook ook on one I II onion n finely c ic n ed d In two tablespoonfuls table table- I spoonfuls ls tit of butter for live five 1 minutes 4 Id JI Il IIII one lilt red and one preen gym pepper M an one clove 1 of ot garlic miler nl c r t and tw two o tomatoes cut Into I y pieces 11 Ilk k If fifteen am minutes Aj one nl m I t a of Worcestershire sauce i I i t fourth f tea of If celery ellery suit salt I f mind salt alt h to t I rs r Ctt W I s i |