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Show 1 hc KITCHEN i i CABINET S L (cX ia28. Western Newspaper Union. Come out, a bundle and Btlck le all You'll need to carry along. If your heart can carry a klndl word, And your Hps can carry a song. Alfred Noyee. SEASONABLE GOOD THINGS j On a warm day when hot food does not appeal to the appetite, a dish of eamt pressed meat, or OWfO? a mold of Iueat siVfi or fish In jelly is WX$j''s'2 a most appetiz-giVW-u-j tag dlsn. &Fc'iff'l(tM Halibut In To- Lvc v 'y-M mat0 Jey So- s lect two medlum- "I sized slices of halibut welgh:ng about a pound each. Season with salt, pepper and lemon Julct, then steam until tender about rwehe minutes. Cool and divide Into eight fillets, free from skin and bone. To prepare the jelly, cook a quart can of tomatoes for fifteen minutes, add one pint of water, one small onion stuck with four cloves, one teaspoon-ful teaspoon-ful of salt and two teaspoonfuls of sugar, one-eighth teaspoonful of thyme, a sprig of parsley, a stalk of celery diced and six peppercorns. Press through a sieve, add one teaspoonful of salt and one-fourth teaspoonful of pepper, four tablespoonfuls of granulated granu-lated gelatin which has been soaked In one cupful of cold water. Cool and add the whites and shells of two eggs, boil up ai d strain. Use a shallow mold and pour in a layer of the aspic; . chill and when firm arrange on this the eight pieces of fish ; pour enough aspic over the fish to hold them in place. Lay strips of pimento between the fish and cover with aspic. When firm fill up the mold and let stand several sev-eral hours In the Ici chest to become firm. When ready to serve, turn onto a platter and garnish with watercress water-cress and sliced cucumbers dressed with French dressing. Pass tartar sauce. Cereal Souffle. A spoonful or two of cereal, which Is so often thrown into the garbage or down the sink drain, will add much to the food value of a dish. To one cupful of thick white sauce add one-half cupful of arj leftover cereal. Beat well, add the beaten yolks ot two eggs, one-half teaspoonful of salt, a dash of cayenne pepper and one half cupful or more of any seasoned meat or savory as cheese, mushrooms, bam or sweet pepper. pep-per. Cool, fold in the stiffly beaten whites and hake twenty minutes in a moderate oven. Lait Cuit. Put together in a saucepan, sauce-pan, one and one-half cupfuls of milk and one-half cupful of cream. Boil the mixture until reduced to one cupful cup-ful of liquid. Stir in one tablespoon-ful tablespoon-ful of sugar and one-eighth teaspoonful teaspoon-ful of salt. Pour into a glass pitcher and chill before serving. Served with stewed fruit it is a dish of especially fine flavor. Those who are making new discoveries discov-eries about foods tell us that when we-must we-must cook cabbage, put it In the oven, with butter and bake about five minutes min-utes at a high temperature and then we will have a food which cooking has not killed of its food elements entirely. en-tirely. Cakes for Dessert. A choice cake makes one of the-very the-very nicest desserts. The following: are a few worth cber- Vfl ishing: !, ,s '' Ohio Sponge Cake. rfit'iti Boil one and one-half SisX'-ii cupfuls of granulated QETf sugar with one-half cup-ful cup-ful of watet until the bi- sirup spins a long thread, pfc?rfi.' eggs to a stiff froth, add t 1 oue-founh teaspoonful of salt and pour the hot. sirup over them very slowly, beating mixture until nearly cold, then sot aside. Now beat the yolks of the eggs until thick, add to them the juice of a small lemon with the grated rind, combine the two egg mixtures and fold in one cupful of pastry flour which has been sifted three times before be-fore measuring. Bake in a greased and floured angel food pan in a slow oven one and one-fourth hours. Lemon or Orange Icing. Boll together to-gether two cupfuls of granulated sugar with one-half cupful of water and one-eighth one-eighth teaspoonful of cream of tartar. tar-tar. Pour the sirup when It has reached the thread stage over the whites of two eggs which have been beaten to the froth stage, only ; beat vigorously to a stilt and fluffy mass. Add orange or lemon Juice for flavor and beat until right for spreading. Piccadilly Prune Cake. Take one-half one-half pound of good prunes steamed until tender, then pitted and chopped coarsely. Sift the following ingredients: ingredi-ents: Two and one-half cupfuls of Hour, one and one-half teaspootil'uls of baking lowdcr. one-fnurlh teaspoonful each of soda and salt, one-half teaspoonful tea-spoonful of nutmeg and cinnamon. Add one and one-half cupfuls of sugar and two eggs well heal en; finally add one-fourth cupful of softened, but not melted butter. Beat well, pour Into a well-greased square pan anrt hake an hour or longer. When the cake is nearly finished, sprinkle with granulated granu-lated sugar and place at the top of the oven to glaze. Ocliclous cut warm and served with whipped cream for afternoon lea. |