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Show OOOOOOOOOOOOOOOOOOOOOOOOOO 8 cThe Kitchen I Cabinet (O. im. by WttUrn Nwppr Union.! A mind without convictions I Ilka a road (hat begins everywhere and leads nowhere "Marriage Is never a failure but sometlmei tho man or woman la." WHATTO EAT Nicely cooked pork chops nro al- ways acceptable, though they aro mora often dried up In P cooking or underdone. I'luce tho chops In nn Iron frying pan with two or three tablespoon-fuls tablespoon-fuls of wnter, not enough to quite cover tho bottom of tho pan. I.ny in tho chops, and as the water bolls turn often to be sure they nro well steamed, then ns tho wnter evupo-ratcs evupo-ratcs the chops will begin to brown: season after turning and brown on bth sides. Cooked In this manner chops will bo well done, moist nnd delicious de-licious In llnvor. Graham Gems. Take ono cupful of grnlinm Hour, one cupful of sour milk, one-half teaspoonful of soda, the samo or less of salt, ono egg, beaten, two tnblespoonfula of sugar mil three tnblespoonfuls of melted shortening. Drop Into well greased ;ein pans nnd bake In n moderate vcn. This amount makes six largo ;ems. Fried Egg Plant I'nro egg plant, rut Into slices one-half Inch thick, hen cut the slices Into qunrtcrs, dust vlth salt und pepper, dip In bentcn gg, roll In crumbs nnd fry In deep nt until n crisp nnd golden brown. Drain on pnper, servo very hot. Tho diced egg plant Is Improved by being aid In salt water two hours, then ilrled between towels. To Make Sauerkrautr-Solcct large white heads of cabbage; shred them very fine. Lluo the bottom nnd Bides of n clcari keg of barrel with tho outside out-side leaves of cabbage. Put in a layer of shredded cabbage three Inches deep, sprlnklo over It four ounces of salt nnd pound it down with n wooden pestle. Put in another an-other layer nnd four ounces of Bait, and contlnuo until the keg Is full. Put n round bonrd on top smaller limn tho keg, and on tlds pluco a heavy weight. Allow this to stand In a warm place to ferment. When fermentation begins, tho cabbage sinks and the liquid rises. Skim off tho scum, cover nnd plnco tho keg In n cool, dry cellar. Tho kraut will bo ready to use In two weeks. "Why ctve a thought to that which has been donoT No triumph can from out (he past be won. But In the future there li not a height Where we from Ufa cannot win a new delight" UNUSUAL GOOD THINGS For the vegetarian the following dish will bo helpful In planning u main l! HHfjJ!BJ Vegetable Tamale Loaf. Hp'-vLfl Chop and brown one-I&5bI one-I&5bI fourth of a pound of salt tfcLJB pork, with ono onion, jrJ 1 one clove of gurllc also "W ,3. chopped. Add one qunrt jgZlY of tomatoes, a con of iJ corn or hominy, one to-blespoonful to-blespoonful of ch)ll pow-di-r, three tnblespoonfuls of oil, ono tablenponnful ench of butter nnd salt Heat to the boiling point, then ndd ono and one-fourth cupfuls of milk and one and one-half cupfuls of yellow corn meal and cook ten minutes, stirring stir-ring constantly. Iteinnve from the flro; add three well beaten eggs, ono cupful ench of ripe olives and seed-less seed-less raisins. Hake one hour. This serves a ilor.cn persons. Apricot Jelly.-.Tiike a pound ot dried apricots, wash and cover them with cold water and let them soak several hours. Add ono cupful of sugar and cook slowly for ono hour In tho water In which the aprlcota have been soaked. Strain through a fine wire sieve. With the' Julro the apricots apri-cots should bo of the consistency of fruit butter. While hot ndd two table-apofliifuls table-apofliifuls of gelntlne which hns been softened In one-half cupful of cold wuter. Mold nnd serve with whipped cream. Apple Cuttard Pie. Add a cupful o sugar to a cupful of grated apple, two well-beaten eggs, one cupful of sweet cream and the grated rind of a lemon, l'our Into n pastry-lined tin and bake. A meringue may be used for the top If desired, Cherry Preserves. Prepare pound for pound ns for any preserves, using sugar, add a glnss of currant Jelly or Its equivalent In currant Julco well sweetened nnd cook all together until thick. Tho currnnt and cherry llnvor la especially good |
