| Show the me kitchen cabinet a 1929 petern newspaper aPer union not noi what we have but what we use ue not what we see but what we choose these ore are the alie things that mar or bless the burn of human happiness not mot as ae we wa take but lai as we give not as we pray but as we live these are the things that thai make r for r pe peace ce both iota now and alter after time shall ahall cease THIS AND in tile the south 1 guava alava jally Is much used cs as a garnish for various dishes dashe paa ns a jelly and for many dainty dishes ll the crab apple jelly mode fiuzi ilie lie full fall crab I 1 apples Is just us as de delight fill ill and to ninny a more agreeable flavor than the guava serve it ii us as the lie southern people do and enjoy the same earne dishes one in particular is cheese tile the cream cream or cottage cot tuge formed into a boll ball and served on a crisp lettuce leaf with a spoonful of jelly OB as a garnish burnish this wakes a 11 dainty salad und and one quickly prepared nails balls of cottage cheese pressa pressed 41 in at the top to 0 o forma form a cavity and llred filled with tile the crab apple appl jelly Is a nice fin for dinner dIrmer with a cracker an and deml deaul tasse of coffee few of our housewives appreciate the food value of dates stuffed with nuts or cream cheese they serve a as Is a delicious dessert and one that will not strain the family purse or the en ergy of the cook sometime when pressed for or ideas try tills this slice stoned dates into small glass serving dishes sprinkle alth a few pecans and top with lightly flavored whipped cream the dates are sweet enough to not need sugar when serving tea tor for tho the afternoon bridge club make very small baking powder biscuit not more than an inch across split while hot spread with butter and fresh raspberry jam or any other well liked jam these are so BO good with tea but make plenty melville Coo cookies kles cream ariam one duphil of butter add one and one half cup fuls fills of bugar gradually and three eggs well esi teti dissolve one fourth teaspoonful of soda li in a tablespoonful of hot water rind udd add to the mixture sift three thra and ami one half cupfuls of lour flour with four tea teaspoonfuls spoonful s of ba balitas lital powder der three fourths teaspoonful lea spoonful of salt andro ne 1 ajr td part of alie flour add three fourths of a cupful cf raising and the grated rind of an orange add the orange juice and one cupful of nuts to the mixture then mix al a together drop by spoonfuls on halting baking sheets and bake in a hot oven coffee recipes s As coffee Is such a universally liked drink the flavor too Is enjoyed lin I 1 in other biller comb combinations in fictions fit ions coffee Custard Scald two cupfuls of milk with two of a wl ground K ron nd roffee coffee a and n d if H strain atrain bent four our pegs le 9 gs j and add onel aiji fourth of sugar i I 1 0 ne py eighth teaspoonful of salt and the milk strain ent cuisset cups set in hot water and bake until flim firm coffee tapioca soak two table r of pearl caplov hapl beil overnight in auter tolover tf to cover drain oil off th the e water and ald three cupfuls of strong coffee infusion add one half cupful of sugar a of salt imd and bake or cook in a double boiler until clear serve with sugar and cream coffee cream soften one tablespoonful of gelatin in two tablespoon uli fuja of cold bold water and add one on ed third thir cupful of boiling ahter add one quarter cupful of sugar and one cur cupi buil ul of strung coffee infusion fill eight individual bidual molds half full of this jelly meanwhile soften two ten teaspoon spoon fuls of gelatin in a tablespoonful of coldi coldwater wilter pent neat one egg slightly add two tablespoonfuls of cf sugar and one quarter cupful of coffee infusion cook over hot water until unit thickened then fidd add the gelatin anta and stir until well disso dissolved alved lyhn thickened fold in two thirds of a cupful of whipped cream which tins has been flavored with a few drops of nt vanilla fill the molds with ith this mixture set on ice fee to chill Un to serve malted coffee take two cupfuls of strong coatee infusion six tablespoonfuls of nial malted teSI milk one and one half cupfuls of milk one half hair cupful of nf crean cr carr add tile the coffee to the malted milk stirring until well blended or beat with A iab nn an egg ees heater healer add a pinch of salt and sugar if needed chill add ellk and cream and serve with wath lee ice as a cold drink or heated for a hot stimulating drink coffee coffee sanke two cupfuls of nt extra strong koffee coffee add after struan ing three and one half ii oil sugar boll three minutes then bottle sent seal and leep keep in a coot cool place crup may he be used in var various fus wais coffee egg nog take three table spoonfuls of ahe cottee coffee abre ahrer I 1 fourth cupful I 1 of milk one ej yolk and white heaten beaten separately vanilla it if wished add coffee strut to it milk then than braten ess egg yolk a pinel of eat salt fold in the stiffly beaten bent en white chill and serve T ua ival |
