Show Kitchen I Cabinet I Ic itu IUS 1888 We Western tern No race Is over til the last varae vara run run- No game Is ever lost until It Its It's won won A fire are Is II never ne dead while the ashes are stilt red Nor tile the sun sunSet Set In the skY until the day is Ie done GOOD THINGS TO EAT I f Whit such a of or fresh green gren thing from frum which to choose our menus we should have 13 f variety each day for oUt our II tables 1 Old Uld you ever eer slice tender ten ten- der green onions very c thin and serve sene them with w o a bit of salt a dash ot of lemon juice or vinegar ur and ond plenty of good thick cream It If not try fry It It Is a 8 tasty tast dainty to serve sene with bread arena and butter for a Sunday nl night bt supper Vegetable Put one egg t two o teaspoonfuls of dry mu mustard tard sad two tablespoonfuls ot of sugar well mixed Into a deep bOwl with the egg add one and one half teaspoonfuls of 01 salt one eighth teaspoonful of paprika pap pap- paprika rika one fourth cupful of vinegar and three fourths of a cupful of corn or I other oil but do not stir Make Muke a paste of four tablespoonfuls of cornstarch corn corn- starch and one half capful of water then add another half balf cupful of wa water Q tel ter cook until thIck and the starch l thoroughly cooked Add the hot starch mixture to the bowl and beat brIskly with n a dover doter beater Cool and put Into into In- In to n a glass or jar for future use Carrots a la King Cut tender new carrots Into sUm slim sized finger pieces and these Into Inch lengths Cook ina In Inn n a very little water until tender salting snit salt Ing just before they are taken from tIle the heat For a 8 quart of carrots ra re- re pare a pint ot of rIch hIghly seasoned white sauce to which has been added while cooking one teaspoonful of scraped onion a dash of cayenne one tablespoonful each of finely diced celery mInced parsley and minced red pepper Pour over tile the carrots and serve sere very ery hot Mashed hed Slice and cook tt tender young turnips In water salted toward the last of the cooking To a liberal 1 qu quart rt ot of turnips odd add two small mealy potatoes and mash mn h oil all together er untIl smooth add salt to taste half hutt a teaspoonful of sugar two t tablespoonfuls table table- spoonfuls of butter and beat well turn Into a hot dish dot wIth butter and dashes ot of paprika Cherry Pies Is there ever any pIe better than cherry pie the kind that mother used usen to m a 8 k e rich and sweetA sweet 7 r A deep pie full of the luscious ghee cher rles ries and baked t. t with not a drop droll of Its luscious lusciousness ness lost by bull bullIng lag Ing over o Cher rles lend themselves to many delight delightful ful dishes Here is one which Is very gond Cherry Put four table of flour two tablespoonfuls of butter Into a saucepan and when the butter bubbles stir In the flour mix mb well and add one halt cupful of 01 milk stir and cook until smooth and thick k cool add four tablespoonfuls of 01 sugar and tile the yolks of three eggs one by b. one stirring each thoroughly now add allet the sri stiffly my beaten whites and ond four nut tn tablespoonfuls of finely minced pre pre- preserved served sered cherries Pour Into a mold well buttered set Into a pan of hot hOI witter water and hake three fourths of an 81 lour Turn out and serve with cherry sauce same the Juke juice of canned or fresh cherries slightly thickened sweet end to in taste Cherry Cream The old lash coned cherry pie Is about as good U as my any that cnn can be made but there Is isone one olle that Is dIfferent LIne a pIe pan wn with sweet cracker crumbs cover er wIth pitted cherrIes and make n a sauce a as follows Two tablespoonfuls each of 01 butter and su sugar ar two ergs e s two thirds of a cupful of milk and ond n a teaspoonful of cornstarch Mix tile the starch with wIlh the SU sugar lr beat the eggs one nt at a time Into the cornstarch mixture add th the butter melted and the milk stirring It In gradually Cook for a few ml mi- mi ues over Oyer water until tile the starch la It thoroughly cooked then pour over the cherries Cover with n a top crust bake until tile the crust Is brown brown- about twenty mInutes Steamed Cherry Take tablespoonfuls of butter cream and add one cupful ot of sugar thre heelen eggs one cupful of milk one tablespoonful of lemon Juice three cupfuls of flour three teaspoonfuls of baking powder and one half teaspoon tel ful fit of salt Mix nil all the ingredients and add one quart of stoned cherries our four into Inlo a large mold and steam two and one half hours Sauce One cupful of sugar ont one cupfUl ot of cream one beaten egg andone and one cupful of stoned cherries Melt one fourth of a 8 cupful ot of butter butler and su sugar ur In n a saucepan pan odd add the cream and egg g and aM then the cherrIes Iced Cherry Souffle Take the yolks of six the whites eggs of four on one cupful of cherry juIce cook over o hot bot wilier whipping all the time untIl thick Then Theil bent until cold Add four tablespoonfuls ot of whipped cream andone and one on cupful U I ot of cherries dusted wIth sugar Chill hlll and freeze or serve In sherbet glasses un on frozen t Y wt |