Show The Kitchen Cabinet l. l HIT 1911 WI N w p p r I 1 pray you with alt all earnestness to prove and know within your titans hearts that all things thing lovely and and po for tor tho ho who believe bellev In their responsibility n and who determine that for tor their putt matt they will make every dRY Uy days day's work contribute to them them John John Ruskin EVERYDAY GOOD THINGS It Is quite necessary that Hint t more of our coarser grains groins should be u used d for tor food tood Corn Dread This la is laa a recipe worth tryIng and end each family especially espe ePIe- doll where there are grO growing Ing children should use much o the whole g grain r a I n I In n b breads r C and foods food Heat one pint of ot milk until boiling nM three fourths of ot a cupful of corn get meal get th the water ground men meal If pos possible as 01 the germ Is ha left lett leftIn leftIn lettIn In It Add AM one teaspoonful te of salt anit one ne of ot butter and cook on the tho ho top of ot the stove for tor nn an hour until l and thick stirring often otten and cooking slowly after the first five minutes Remove from the hent heat and cool When cold stir In n the yolks of ot tour four ben beaten eggs egga J 9 end anti the whites stilT stiff J ly y beaten benten nuke Hake In a n buttered pan mid and serve nerve from the pan Inn Tills This quantity quantity quan tIly serves ses six Ix Onion Onions In Sour Cream Cream Slice Slice the large Jorgo green gren onions In n thin n slices n and nd pour over them some Bonio rich our sour cream I Henson Benson with unit salt end and cayenne and ond serve Sweet cream any be Lot U used lt adding addIng add nM ing a R bit of ot lemon Juice or vinegar New Cabbage Salad Chop Choll Chop n a hard hardhead head benl of cabbage e very Vry fine milling adding one ono I or two onions depending upon the I size I Slice S Into dice n good thick Hiiro of ot salt pork aliI and fry try until well browned pour Ilour the fat tnt and bits hits of 01 pork ork over the tho anti and nl add salt nit I and pepper to season Now heat a R alin lin unit If cupful or loss less of ot vinegar In the trying frying pan and ond pour over or while bollIng boll boil Ing hot There should bo Lo only enough vinegar to moisten well Corn Omelet Take Omelet one cupful of ot fresh grated corn four tour eggs one ono teaspoonful teaspoonful tea tea- spoonful of ot oil or butter Separate the eggs 11 beating the yolks until thick I adding two tablespoonfuls of ot cold water wa we ter tr salt and pepper to taste Il Ibid Fold ld In Inthe Inthe inthe the stiffly beaten egg g whites whitt's and pour Into a n buttered pan Lift Iho the edges while cooling cooking so that It will cook coole In Inthe Inthe inthe the center Cover er with corn cOln which has lias been cook cooked conked Ill I'll In to n a little butter butler Fold uh and servo at nt on once f Ripe Tomato and Pear Salad Cut Cut I small tomatoes Into qua quarters and ond lay Iny laya I In a n quarter of ot n a peeled and ond cored orld pear between 1 each quarter Arrange on leto let let- I luce luco and serve sene with Ith n a good French d dressing n g pipe tomatoes s pineapple and nuts 1 Is la another ll good salad combination Servo Serve with mayonnaise dressing Peach Dishes No fruit cellar Is well stocked which tins has not plenty of It canned peaches for tor use uso ns liS fruit or In during the tho I winter All sorts i of des desserts II e r t II steamed b linked a k ked e d dor I or tro frozen In may bo ho hoi i mode fro from III this delightful fruit P Peach 0 a c h Con serve Tule Take live five and one halt pounds pound l of peaches and five O pounds of ot sugar two oranges andone find and I one pound each och of walnuts and seeded raisins Peel the tho pen peaches chIs chI's remove the I stones clones and cut Into small pieces Put Tut the tho raisins and oranges dl discarding 1 the orange seeds Heds through n a meat guest I grinder Cut the tho nut meats Into I coarse pieces Stir nil h together and ond cook er very f slowly lowly until of ot the rho consistency con con- of jam stirring often to keep from scorching This makes about m I glasses Cover Corer with Peach Sauto circular pieces of sponge cake In butter until delicately browned brownell Drama Drain canned peaches sprinkle with powdered I sugar n a few drops of lemon juice and anda a slight grating gratin of ot nutmeg Melt one I tablespoonful of ot butter mUl the thel l i lunches lunches' eaches and when well beaten serve Ilene on the tho cake coke Peach Crutts Holl puff lufT or plain paste one eighth of an Inch Illch In thickness thick thick- ness III'S cut lit Into two Inch squares and ond bake In n 0 hot Ilot oven Ol Cool press down Iown the centers and arrange on each oh one one- half of It n a canned peach drained and heated In the oven oln Sprinkle with powdered sugar and put orange Juice grape Juice or Jelly Into each C cavity Peach Tapioca Drain Drain a 0 con cnn ot of peaches ont and sprinkle with sugar let stand nn an hour soak one cupful of tapioca one hour In cold water to rover coyer to the peach add enough boiling water to make three thrle cupfuls bent hent to the tho boll boiling log punt point add ah the drained tapioca n a half teaspoonful of suit salt and one half cupful of ot sugar Cook until tho the tapioca Is transparent Line Linea a mold mud with peaches and pour In the tile tapIoca and bake thirty minutes Cool slightly lightly turn out on a dish and serve sern i with n a custard sauce I I Baked Peaches feel Icel cut Into i i halves hal und and remove o the stones ston's from frog six sit In to shallow hallo peaches a n pan nu FlU eti II a i cavity n It with one ono teaspoonful of ot sugar one half teaspoonful of butter butteri i sad Ind nd a 0 tOw few drops of ot lemon Juice and ond ondo n o grating of or nut nutmeg me Cook twenty minutes on circular pieces of buttered t I toast I |