Show The 11 1 hE jH jHC KICI IEN f l 4 C CABINET II ET Z c US 1725 western We tern Newspaper Union The man who Is original and In his methods who leases leates the beaten buten track to push Into Into In- In to new fields who Is constantly on the alert for the sll slightest Improvement Improvement Improve Improve- ment In fn hIs way of at doing things Is the man who succeeds ECONOMICAL DISHES The coarser cuts of at meat If prop erly cooked will have bave more flavor andas and wIll be as tender as the Uie choicest steaks Casseroled Casserole r Chuck Steak Steak- Cut two slices ot of chuck at least two Inches thick and ond large enough to fit the casserole Brown well In n a little suet place In the casserole with enough vegetable stock or water wa wa- ter to just cover Cover closely and simmer until tender putting Into n a moderate oven When the meat seems quite tender add six small onions the same number of carrots and enough potatoes to serve the famIly continue cooking until the vegetables are tender Thicken the gravy vy and serve from the casserole ChIna Take two pounds ot of the neck of lamb cut Into small a pieces Soak one cupful of dried beans over night ht drain add the beans one head bead ot of lettuce shredded two sliced onions salt and pepper to season Add two cupfuls of boiling water Simmer the meat is tender ten ten- der about three hours bours Graham Take one third of ofa n a cupful of sugar one fourth cupful of melted tat fat mix well add one and one half cupfuls of sour milk one half teaspoonful of at salt three three fourths fourths tea spoon spoonful ul of soda one half cupful ot of white flour two cupfuls of flour two teaspoonfuls of baking pow pow- powder der neat Beat well and bake one hour in ina a 1 well greased bread pan Corn Take a cnn can of at corn one egg one half cupful of thin cream or milk with may butter b be used Mix well dot with small pieces ot of butter md and bake twenty minutes Add such seasonings as desired and amI serve with chIcken either stewed or roasted Chicken With Stew a 0 hit tt fowl until nearl nearly tender then add one cupful of rice cook slowly until the rice has absorbed all the broth son well and nud serve heaped around the fowl on the serving platter Sweet potato cakes are prepared In Inthe inthe the same way and are arc delicious served with chicken Have a Pastry for of at all ull kinds Is prepared as usual with the exception of the water hater Fruitt Fruit t JuIces ar are used Instead Apple Pre Pr pare the pastry using orange or or- ange juice and a bit of I I the grated rind for added add ed flavor Cut the pas try Into rounds squares diamonds or oblongs and bake until crisp and well done should be served tile the same day th they y are arc baked or else reheat reo re heat them In a 8 hot oven o for if they I ha lost their crustiness they are nut crustier For For the sauce for tor the top of these take one cupful of chopped apple two tablespoonfuls of brown sugar n a salt spoonful of nutmeg a 8 hat halt teaspoonful of cinnamon two table tablespoonfuls spoonfuls or of minced raisins the whole with third one cupful of orange or ange juice Cook until the apples are soft When cool spread on the crus crus- ties adding n a bit more sugar and a grating of at orange rind Serve with cheese rheese cut Into long strips and anel plied pIled In log cabin fashion Peach A rich pastry Is IE desirable for these and they may be made maele of either fresh canned fir or dried fruit Mix a cupful of peach pulp two to ta of orange juice three to ta of granulated sugar andone and one of cinnamon Simmer this for ten minutes Spread It un on the and cool Apricots hilly be used Instead ot of peaches but bUI substitute a little nutmeg for the cia eln Orange juice Is used In mok mak In Ing the crust A half marshmallow or ora orn n a preserved green gage plum may be pressed into uto each apricot to toMake tolI lI Make ake It even more delicious Frutti Chop together er equal portions of dried figs dates raisins candled cherrIes and walnut meats To 10 one cupful of the mixture add one tablespoonful each of brown sug sugar r butter and half one cupful or of I lemon juice Put this mixture on the stove C and cook coole for fifteen minutes I very slowly When thick enough to spread remove from the heat and cool coni I Cut crusHes Into various shapes spread pread with a thin covering of the rich mixture and bake In a quick oven Mix the crust with lemon Juice Another fruit topping may he be pre Pared with chopped dates fIgs or raisins with sugar Buur anti and orange or lemon juice Cherry To Tn one tit ut fresh tresh or canned cherries add ndel two tahle ruhle spoonfuls of sU sugar Ir It If canned cannell use hall I the sU sugar ar cook and press s one one- half bait a on each cadI I before baking after spreading with the cherry mixture The pastry for nt I these thee I Is made with lemon Juice They m may y be covered ered after the pastry Is served soon on after I making vr |