| Show 0 me The KITCHEN KITCHEN- CABINET V. V U fl o HC I is I. Though man a III thinking being being- d 1 use the grind grand rand prerogative of mind pow few tew think Justly o of the th th think think- I Ilk Ilk- tew Vow pow Inq man never think who think the Jot dol Jane Taylor FOOD FOR COOL DAYS the cool days day come bringing nn an anfor n nellt Ac II g for more hearty hearly and nud hot bot foods we enjoy n hot 10 soup P about tewell as te well as as' as anything It Is a good dish tt to oJ give those who who fire are I re In Inclined a t o 0 stoutness 1 It 1 t tI I saU satisfies fl's without overburdening the digestion The following fol fol- lowing 11 is a nourishing soup BOUp not nut simply simply sim sim- p ply a 0 x Dutch Soup Soup Put Put one half cupful C of ot grated prated cheese Into a saucepan with three pints of milk Simmer gently for tor ten tn minutes when the cheese Is Is dissolved season lIson with salt pepper n I of hut hotter butter ea n a pinch of sugar Add one-half one cupful of macai mara maca- i on I cut 1111 line tine and previously cooked conked Beat three eggs well mix with a little of the soup and add odd gradually to the remainder stirring constantly Do not let the coup soup boll after adding the eggs Serve fi 1 with Ith diced heed toasted bread Sardines on Toast Trim Trim the crusts from slices of bread and cut Into fin sized ger-sized pieces and toast Drain the sardines from the oil and lay one on each piece of toast sprinkle with pep pep- l per r and lemon juice and cook ten ten minutes min rates utes In n a very hot oven Beef Ragout Take Ragout Take tone one one pound of beet cut Into one Inch pieces and slice one onion thin To two tablespoonfuls of fn fat t In III n a frying pan add the onion And the meat ment stir and and cook ook until well browned AI Add one ODe bunch of celery cut toe Hue two cupfuls of tomato one half of spaghetti cooked one teaspoonful tea tea- spoonful of salt and amI one fourth tea ten spoonful of or pepper let simmer simmer- three hours bourn or the meat ment Is Js tender Add Addi Adde i e little hot water If there Is danger douger of 01 Miming burning but hut cook very iii slowly Serve on a n platter sprinkle with finel finely cheese Quick Beef Stew Stew Cut Cut Old cold roast of ot beef Into Inlo small pieces dredge with floor an and fry brown In butter Add led hopped onion union to season a little c cur cur r- r runt Jelly and beef extract dissolved In a n little water wlter Heat thoroughly serve nt at once Something Good There Is no IlI luck lack k of good common Immon thins that one may Me nerve her family But Rut variety means studying the market using judgment In In buyIng buy- buy Ing and brains In cooking Veal With Catt Cat t sup Tn up Take k I. I one veal steak one onet t m tit e shed cilium d 1 u m-g m 1 r e d union four slices of f baron bacon cut very ery f 1 hili one half cupful of If catsup i li r and two cupfuls of boiling Bolling wn- wn Wa It Fry ry the ba bacon on hr brown wn the vealIn veal vealIn In ln the IIII fat add the boiling waI wa- wa I Irr r onions wit salt find end nd pepper vi va ry n slowly for tor jin on nn hour and a t half more water willer If n needed p t jn one nl ci of th the when ill It i Iv ready nearly 1111 to serve f Asparagus and Meat S Souffle f in II H can 4 of lr fold two cupfuls of ot otI I huI meat two t-o cupfuls of m went meat I rha Mod I us the lh n the spara J I gas II I three II eggs I'S well h ten whites and I lk Ik separately two iwo 3 i of cf if il with salt snit and pepper er to taste laste c 6 I I t lie he input PJ egg yolks yolk flour anti antii I t U I Int k together fur for flye five minutes AI Add I the Hit beaten eggs sail n 1 pour pour lot into it ii a which IIII lined lih 1111 1 rime il-i h stalks I of asparagus Iut the rest KM of the lot asparagus asparagus' In th the center list 1 JiU a until firm Serve garnished with mist ti Ilya Cream Puffs put Iut Iut one half cupful of f water together Into a II e- e As us soon as liS the mixture Is boil boll ln In ing mill add tine one cupful of or flour nil all at nt I cn stirring until vigorously until smooth f I from the tile Lent co cool n ft little im mid 1101 four fur eggs e one at tit n II time bent bent- I III lug a ll II after each Drop the mixture e I II by v x si on buttered sheets leavIre leav- leav III Ire Inn to spread Make the puffs ii as us fI 1 possible s1 e In the theo c. c renter center Hake Hilke thirty minutes or until they Chef pein II light ht ii lifted from the p pun n When hen very 1 Ii light I they hI are lire done Cool anti slit silt ah II u h It u n t knit knife side able on on tanking making the tile alit II ig ni nh ag IlIr large l enough to till the tile shell II II lh It M n cooked cream sweetened find that 1111 tut tl II 1 whipped cream or for very nl nic e fill Ir Ice fee inn serve e serve with u tI chocolate e Oyster Omelet Take Omelet Take two dozen nip tilt nit ousters t rs cook them In their oten O n liquor until ruffled Drain saving the he 1 liquor Inor Im I'm n II tablespoonful of nail one of flour Into a 0 sauce sauce- Inn an measure the liquor and add odd ii li milk to make one cupful stir in p I oiling mI add u a t teaspoonful of rait n II 11 h or of f pepper an and ond tile the oysters Thant ter lI er hot water to keep hot II It III making in nn omelet using six fl eggs Turn Tarn the omelet onto a hot plat pint ter unit and pour over It or around It the oysters and sauce HIM papers that line lIlIe cracker bO heaps Boxes I. I waxed paper Mint cOYer cover bak bak- fr ers er's bread should all nil im hIt saved sund They Will rap 1 p found helpful n is packing pocking food for fr the 1111 childrens children's lunea tl t |
