| Show jhc thc he KITCHEN K I 1 H F M CABINET itar a western waster Nw P paper P r union ile he la in a rich man and enjoys the fruits of riches who summer r and winter forever eat can find delighting deligh del a tin in his bis own thoughts to say that god has riven given a man many any and great talents frequently ane means arim that he be hus him brought file HI down within tench reach ot of his bla bands thoreau AUTUMN DISHES S reaches peaches anre such well liked fruit and so good fur for tho the youth that they have been called tile childrens c h 11 d r e ns f fruit r u L crushed ripe peaches added to cream sweetened and frozen ninab a most delicious lick ius dessert peach batter pudding T take 9 ke one dozen peaches peel and halve them rt move the stones place in a baking illish find and till with sugar aind cocci nut spilt ikle with cinnamon or wj blix a light biscuit butter batto fina and pour over ner tile peaches pe arlies hake dake thirty minutes sitio ani serve with cream huttl frutto jellied salad take line cupful each of peaches white knipes it pint of grape juice or pille tippie julve julie one ne tablespoonful of geill in one cupful 1111 l tul ot of plums one cupful of f pears cut into fitce one half cup ful of sugar one fine half cupful of n nut ut rf men eats ts fleat the flie fruit juices line a mold wit with it walnut ments meats find and seeded white grapes tidd mid gelatin to grape jul bulte e pour in ID a little le let set then add sortie some of the fruit more grape juice aulce until nil all Is used chill end serve with mayonna mayonnaise lse and cream rabbit sandwich cut ut bread into rounds anti and spread with the ibe following sprinkler sprinkled with paprika take ope half c cupful of milk add two cupfuls of grated cheese when melted odd add salt and it a bit of cayenne two beaten egg yolks and mix well Autu autumn Arin salad prepare ripe tomato cups fill with finely minced cui cucumber umber and onion a tablespoonful or two of chopped s smoked I 1 beef tongue celery celeri cuk cub into match like strips moisten I 1 with may mayonnaise onnalie and decorate with a cross of pimento over the top northampton baked Dea beancy rift take a pint of navy or any good baking beans wash soak over night Par parboil boll until the skins wrinkle add a tittle little soda and boll up drain cover with cold water and drain again place in a benn pot with two tablespoonfuls of brown sugar and and a tea teaspoons teaspoon fat u I 1 of mustard score a half pound square i of pork park and a add dd boiling water to nearly boier boier the beans season with salt add an onion or a clove or garlic if liked and bake babe for six els to eight hours A simmer burner Is heat enough it if glis gas Is used tor for the oven heat butterscotch pie take one cupful of bf brown sugar and one cupful ot of milk add the beaten yolks of two eggs two tablespoonfuls of flour olle one teaspoonful teaspoon mi of cornstarch one half teaspoonful teaspoon tul of salt and nd two table spoonfuls of butter mix the dry dri ingredients add to the milk add beaten egg yolks melted butter and fold in the egg whites at thelast the last bake in a pastry shell as a custard pie dishes of fall fruits the delicately flavored quince Is in the market prepare some for winter use by making quince honey and aad serve them as desserts with other fruits quince custard pie ale T take a 6 t two w 0 cupfuls of quince cook with water to a pulp add the grated rind of half hotia a lemon while stowing stewing then the a idd add the juice with one half cupful of sugar two egg yolks one halt half cupful of milk aud and fold in the selmy beaten whites pour into a pastry shell and badeas bake as a 1 custard pie quince scallop alike three quinces ifil thee ee sweet apples one nd plat pint of cran berries peel and core care the quinces anti an I 1 d apples into eighths place a s fw taw cake crumbs or slices of cake in the bottom of a baking dish over thin sprinkle a layer of apple quince and cranberries sprinkle with sugar a bit of cinnamon repent repeal and bake one hour quince souffle take tour four quinces three eggs one half cupful of milk one lemon one hitie cupful of bread or coke crumbs noil boll the quinces un til tender filter after peeling and corli coring corling ig puss pass through a sieve add the juice of the lemon leinon and a littleox litt leof the tied rind stir the benten beaten yolks of the eggs into the mixture and fold in the beaten whites add other ingredients an and d pour into a halting dish bake twenty minutes serve with cream or a fruit saure benr souffle Is prepare prep areu ii lo fit the 9 same a ale wily way cantaloupe cups prospare pare the can removing the seeds seed and chill fill with ripe watermelon balls white while gropes grapes hannan and penches benches pen ches pour ocer brer a B thick of pineapple or peach juice blice with will range orange or lemon chill jintil tile the fruit hns has absorbed ahr hf tulips grape parfait pa ra It Dissolve one table tit of gelatin iri 11 one cup ful fill it t all voter add one cupful of grape julee juice tu to hulling holling add the prated grated rind nf t a lemon lemi m the juice arid tit flip jelp af f nn an orange hill rind annl ff fold id in n two f whipped breard pack in le nil and salt tn mold at feea |
