Show h KITCHEN 1 c CA CABINET T i ic C 19 Western Union U It he Is honest true tru And glad to York work tram from day to today today day It when his bit of toll Is through With children hp ha will stop to play piny It If he does always what ho can canTo canTo To serve another's time ot of need Then I 1 shall hall hall him aft as a man And ask him what's his creed Edgar Guest Ouest HAVE A GRIDDLE C CAKE KE KEI I GrIddle cakes or pancakes ore are en- en 10 ed ut at any meal provided one tins has tinsa hasa a good goad digestive ap- ap par Fritters ot of corn with chicken make a most host de det 14 t l i g h t f u l I combination these may be fried In f butter as any griddle cake Pot Potato a t 0 eel three large potatoes and let them stand lu in water fur for three to fur hours Grate them and add udd one une beaten egg lg one half cupful of lour flour one teaspoonful ot of baking pow powder er on one of salt pepper to taste and milk to make a batter of the right consistency Bake nake on a hot bot griddle and serve with sausage For luncheon serve sene creamed chicken chick chick- en on II a hot well made mude griddle rl cake o or meat of any kind may be served In iii this way For the o oyster ster lover here Is one Make a thick griddle cake batter tile tite drained oysters coarsely chopped chapped after they have huv been parboiled In their own liquor Fry the cakes and ser hOt Pancakes spread pread with sausage m meat nt Is a good breakfast dish Fry n a large thin cake cale brush with sausage fat spread with the cooked sausage rollup roll rollup up and serve on a hot platter Two vo will he ample for a 8 serving French Prepare a rich pancake butter batter fry them any desired size spread with butter then jam or jelly roll up sprinkle with powdered re sugar suar and serve Corn Griddle Add one and one half cupfuls of It boiling water to one half cupful ot of corn curn meal boil holl five minutes then add one beaten tg egg one oue- I third of a cupful of sugar one and one fourth cupfuls cupful of mill milk one and one half teaspoonfuls of baking POW POW- der and the same of salt with two cupfuls of flour Add Adel lifter mixing toll II two tablespoonfuls of melted butter butter but but- ter and nd clink n as usual on n hot griddle Chicken Diches T The e f il tire are n a hew tew of the wa ways s 's of serving chicken for foe luncheon or buffet parties par par- ties and of using Uli hits of chicken In e attractive wa ways s 's I i Creamed Chicken With With Stew Figs c a fowl until l I tender Mt Melt In a 0 saucepan sauce saure pan six of at bUI butter ter nehl eight tablespoonfuls of at flour Ilour three fourths teaspoonful ot ol salt Sit It pepper and celery celey salt a It to taste Addone Add one and one half cupfuls of chicken un broth and stir until the sl ure hulls holl add adel ofie od and half one cupfuls of mIll milk with the chicken removed ed from the I bones Serve erve on hot hiking p powder biscuits orin patty cases or on toast spiced ng fig on nn en each l serving plate Spiced Talc fake one one half pound of pulled lulled figs soak one hour In Id water to rover cover Drain put In a sau e pun pan with one cupful of ofIne Ine vinegar nr one une und half one cupfuls of sugar II a h of spices one tablespoonful of chives anti a 0 few pieces of stick Boll Boil rh the vinegar then cook conk the firs figs slowly an hour or until tender Chicken a la tait lut n a stile ot of fat suit salt pork Into dire and sunk Until the pork is f brown Tul Take out the scraps and reserve resel two table tablespoonfuls spoonfuls of the tot fat nut to ro It till thit e Ce CeI of hour and when well one cupful of 01 mill milk PHIO salt and pepper and wh when n flit k I add the pork porI scraps and uric tad one hall cupfuls of conked chick n n cut into cubes Virginia Cut Into strips Iwo cupfuls of guinea ln two thirds of at a 0 or nt Virginia titan hum und load one fourth pound ot of pel peeled I Saute the In III three of butter for five Me s. s add three tablespoonfuls of flour flom n aud wh J blended one line cupful I fl I fit it mill and stir until It hulls hillis Add Arlel IIII of sail alt one half ten ren spoonful of paprika tied third one of nf ofa R a cupful ot of cream ren m. m hot over until 1 This may he hes s served r In covered lCJ er cJ with hut hut- I crumbs and garnished with JI u tI tips p 11 r-ach r rh Chicken Omelet Melt four table table- of butter add four tablespoonfuls table table- spoonfuls of flour one teaspoonful of salt ou and role one t teaspoonful ot of pepper Add two cupfuls of thin cream and stir until the sauce boils Add half cupful of cooled cooked cut Into one fourth cupful of ripe rIlle naives s cut ut Into strips and keep hot in hi a 0 double holler boiler with one half cupful CUlCul of the sauce add nehl f salt alt and white p pepper To another cupful of the sauce add three e eggs s beaten very light a 11 lash clash of snit salt and onel cayenne t enne tied cook conk In n a hot buttered omelet omeler Iran Inn When Wn conked d on the bottom cover corer with J the thC chicken fold and turn Serve with the tho remaining sauce saure reheated re- re heated with lh on one fourth fourth cupful of thIck cream L C |