| Show The OKe KITCHEN CABINET I 1929 Wt Newspaper Union Away with clocks clock and sun Bun dials Time and I Have made a compact compact thus this to bemy bemy be bemy my boon boon boon- To hear the evening thrush and know the hour Yet feel It noon Jean Jean enn DwIght Franklin FOOD SUGGESTIONS When the warmth Indoors draws the family to the fireside such things as corn coin popping nut cracking and candy making Interest us Chocolate Fudge Take one cupful each of granulated and brown sugar one cupful of milk third one of ofa a n cupful of corn a tablespoonful of butter one and one one half squares of grated choc choc- UGH Boil together until a son soft ballis ball uan I Is formed in water add the butter toward the time last of the cooking Add I n a n teaspoonful of vanilla when cool i I beat until smooth and thick Pat ut at 1 once Into a buttered tin Un and mark ofT off i Into squares Nuts may be added If desired I Southern Chicken Stew Stew a fatI fat hen after alter cutting Into sized serving I pieces When almost tender add two I J to three cupfuls of rice and cook until unI un un- I til a all Is tender using plenty of water I I The he addition of a little celery and I onion to the fowl tow while cooking will enhance the flavor Season well with I salt and pepper and sene serve on a hot platter with the rice heaped around the chicken I Luncheon Cake Take Take two cupfuls of or brown sugar two tablespoonfuls of butter two cupfuls of or water Yater or prune Juice one one and one half teaspoonfuls of salt two teaspoonfuls of or allspice one teaspoonful of or soda two teaspoonfuls of ot cinnamon three cupfuls of Hour our and one pound of stewed dried prunes chopped Raisins may be substituted Boll Boil the sugar prune Juice fat spices and find raisins If used five minutes Cool add the flour and soda and bake in a shallow pan 45 minutes Mushroom Rarebit Saute Saute one half pound of mushrooms In three tablespoonfuls tablespoonfuls tablespoonfuls table- table spoonfuls of butter Heat one cupful of cream and one half cupful of milt milk to scalding then add one cupful of American cheese broken into small bits When the cheese Is melted melted- add two two well-beaten well eggs and a teaspoonful teaspoon teaspoon- ful of salt When well blended add th time the mushrooms and nil all all all' the liquor which cooked out of them Serve hot hoton hoton hoton on toasted crackers Fall Dishes An oyster stew with plenty of ot teis what tel's what can surpass it on a chilly night It warms the very cockles of the heart O Oysters Oysters s 's require only the sll slightest cookIng cookIng cook- cook Ing lag to make male them truly palatable but undercooked they are of ot all aU foods toads the most undesirable Overcooked Overcooked Overcooked Over Over- Over Over- cooked they become tough and Indi Take a quart of o oysters wash the hands hands' in cold water and pass pas each oyster carefully through the fingers to remove remo any broken shell as ns any of the sharp tilts lilts may runy cause serious trou trou- ble Take rake a cupful of the o oyster ster liquor adding water If not enough bring to the boiling point and drop In Inthe Inthe inthe the o oysters Watch carefully and when the edges curl and ruffle ruffie remove remote re reo re- re move mote at once and keep In a warm place Strain the broth and add a aquart aquart aquart quart of rich milk very hot a half a n cupful of butter salt and pepper to suit the taste then add the oysters and ond serve ser piping hot Some prefer a n thickening of three tablespoonfuls of ot flour with the butter as It makes a smooth broth which will not curdle Serve Sen-e with crisp fresh oyster crackers crack crack- ers Celer Celery Celery Celery-a n a cupful or two cooked and and the broth and all added to the stew is enjo enjoyed etI for tor a chan change e although the old-fashioned old s stew s ew of ot Just o oysters still holds Its place as the best liked Hubbard Squash Of Squash Of all the autumn autumn autumn au au- au- au vegetables squash holds a Prominent promInent prominent prom prom- place Steamed mashed seasoned seasoned sea sea- I with butter and cream It Is one of f the most delectable of our vegetables bles lIles The mashed vegetable made Injo into In- In to jo pie is another well-liked well food Hub flub I bard squash should hould be lie very hard of skin shin and well ripened to be of good texture When an nn ax Is necessary to I I cut them Into pieces es one oue may be reasonably reasonably reasonably rea- rea sure that they are fully Under developed squash Is watery and not nearly so palatable as Ute the fully ripened ned I This Is the season of the year when a hot soup lot for luncheon or supper r Is most welcome Dried peas make a n I most delicious soup Soak them Ulem overnight overnight overnight over over- night and cook In the same water Inthe inthe In Inthe the morning adding a generous square of salt pork an onion and antI plenty of water to cook Simmer for several hours season strain If It desired or serve ser j Just st as It ft Is If It one does not I I wish the pork add butter buller and milk i when serving Beans may be used In Inthe Inthe th the same way making a n most t tasty sty nn and nourishing soup I Pickles are not oot only orly an Incentive e to th this appetite but hut because of their spice acidity and general flavor help to digest the richer hea hea fo s atthe of at the cold season Tw t L I |
