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Show OHke Kitchen x Cabinet ; True love la better than glory, and a, tranquil fireside, with the woman of your heart seated by It, the greatest good the gode can end ufc-Thack-ray. . LIKE MOTHERU8ED TO MAKE in every family there are certain formulas for foods which are cherished and handed dowa from mother to daughter. We outgrow out-grow some food combinations but there are others , which grow old j and are ench year "put up" for the winter. Here are a few worth noting: not-ing: Sliced Green Tomato Pickles. Slice a peck of well developed green tomatoes, toma-toes, also slice one-half dozen good-sired good-sired onions, l'ut a layer oT the sliced tomatoes in a large kettle or jar, sprinkle with salt and add a layer of onions, repeat until all are used ; a cupful of salt will be sufficient for this amount. ' Let them stand over night. In the morning druin, add one quart of vinegar, one cupful of brown sugar, two sticks of cinnamon and a tablespoonful of cloves tied In a bag and cooked with the vegetables; when tender but not mushy, put Into a small stone Jar, pour over the vinegar and when the pickles are cold add one-half one-half cupful of grated horseradish and a tablespoonful of mustard seed. If the roots are too small to grate put them In whole. Cover with a weight and keep the Jar well covered. These pickles are best for serving with meats if not too sweet. Tomato Catsup. Take three dozen ripe tomatoes, three red peppers (hot ones),' six onions, all chopped fine. Add two teaspoonfuls each of cinnamon, cinna-mon, mustard, and one of cloves, all ground. To three cupfuls of vinegar add one cupful of brown sugar and three tablespoonfuls of salt. Cook all together for two hours, very slowly, then put through a sieve, reheat, bottle bot-tle and seal. Spiced Peaches. Take three pounds of sugar, three cupfuls of good vinegar, vine-gar, one ounce of cloves, two sticks of cinnamon, boll all together, then add seven pounds of ripe firm peaches. Let them heat through slowly, then when tender remove to the Jar and boll the sirup until quite thick. Pour boiling hot over the fruit. Cover tightly and tie a chrth over the Jar. It is not necessary to seal them. ' Tomatoes With Macaroni and Cheese. Scald one pint of cream over hot water, add one-half pound of good cheese cut in dice and when It Is melted add four tablespoonfuls of butter but-ter and a dash of salt and paprika. Arrange macaroni well cooked. In a wreath around five baked tomatoes and pour over the cheese mixture. The first lesson in life la to burn our own smoke; that Is not to inflict on outsiders our personal sorrows and petty morbidness, not to keep thinking of ourselves aa exceptional cases. James Russel Lowell. SEASONABLE GOOD THINGS Peas are one of the most valuable sources of vegetable proteins. Qrtm Pea Soup. Take a pint of shelled pi'iis, six spring onions, a bunch of mint, a bunch of parsley, a handful of spinach, spin-ach, two table- spoonfuls of butter and salt to taste. Wash the vegetables and cook In a quart of seasoned stock. When the vegetables are tender put through a' sieve and reheat. Season with butter and salt and serve hot. Hot Cherry Pudding. Cream one-half one-half cupful of sugar with two beaten eggs, add one cupful of flour, n tea-spoonful tea-spoonful of baking Mwder, a tablespoonful table-spoonful of cherry Juice and one-half pound of ripe stoned cherries. Mix and stear In buttered cinm fur tn hour. Serve with cream and sugar. Spanish Salad. To two cupfuls of diced chicken add one cupful of diced cucumber, a cupful of walnut meats and a cupful of cooked pens; mix with boiled dressing anil serve on lettuce. Another good salmi combination la peas, pickles or green olives, peanuts and a bit of celery. Serve In heart leaves of lettuce. Peas and Peppers. Cut the tops from half a dozen peppers, remove the seeds and souk In a strong brine for several hours. mln nd till the shells with cooked pens, one-half cupful cup-ful of chopped meat, using a cupful of pens, oneliiilf cupful of bread crumbs, onion Juice, salt and some of the liquor from t he pens to moisten. Bake until tender. Sprinkle the tops with buttered crumbs and brown quickly quick-ly under the gas flume. Pound Cake. Cream one cupful of fresh sweet butter until soft, add one ami two-thirds cupfuls of tine granulated granu-lated sugar, beating constantly until all Is added, then add live eggs one at a time beating vigorously after each addition : then add two cupfuls of pastry flour folded In lightly; flavor with anyUeslred thivoring lemon rind Is especially good. Hake one hour In a slow oven; line the tin with buttered paper. |