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Show Oltc KITCHEN CABINET l.t-J, l'J-J. WiiiUMU N.:Hfi.ll.t- Hllll. A ii 1 man bin In iiiIdh own! A in! 1 ii h i i.-h in having mi eh a j.w.l An lv t nty Kt'an tf all tln-lr Band w t i o jrurl. DIET FOR CHILDREN In imiMtig white hiiikcs fur children t!if milk tind Hour Hlmuld he mixed kJ then conked and the butler but-ler added JukI fit the last. Less butter Is added add-ed and It Is not mibject-i-d lo the high temperature tempera-ture which In used In the ordinary method. Itaisins when given to children who can asslin- Hale them well, should be steamed and chopped or soaked several hours In a little orange Juice or water. Biead Pudding. Break pieces of stale bread, or cut Into even slices, butler thinly and pile loosely In a baking dish. Beat up one or two eggs wltli two cupfuls of milk, add a tahlespooiiful of sugar, a pinch of salt and ti little cinnamon. Pour over the bread and bake until ;he egg Is set. Boiled Rice With Figs. Chop one-half one-half dozen figs, add one cupful of cooked rice, the liquor from the figs In which they were foaked and one cupful of milk. Add sugar If needed and bake fifteen minutes. Cooking rice In a casserole nnd serving from It will appeal to children when they refuse oilier wavs of cook-Jug cook-Jug It. Prune Souffle. Take one dozen large cooked prunes chopped line, add some of the juice, using It In regard to the size of the eggs used. Mix the prunes nnd the whites of four eggs. Butter a baking dish, odd the prune mixture with a pinch of salt, a table-spoonful table-spoonful of sugar and n toaspoonful of lemon Juice. Bake twenty-five to thirty minutes. Vary ordinary cornstarch pudding by adding a little cocoa or a table-spoonful table-spoonful of caramel and a bit more su-.'ar Brown Betty Butter a baking dish, put In a layer of chopped tart apples, cinnamon and sugar with bits of butler; but-ler; cover with sponge cake crumbs anil bake until the apple is cooked. Apple Snow. Beat three egg whites ami add two tablespoonfuls of powdered pow-dered sugar, three tablespoonfuls of thick apple sauce; If sweetened add less sugar. Heap In tall glasses and serve cold. For tin occasional dessert make a Jelly sandwich, cut Into fancy shapes and serve with a glass of rich milk. Desserts. -Most people are very fond of prunes and any dish which contains that frnit is welcomed. Prune Marvelle. 1 Cook one pound of prunes until very ! soft. Cool and re-j re-j move the stones ' nnd drain the puip, then rub through a , sieve. Add orange juice to taste, beat Ihe whites of four eggs until stiff, add five tablespoonfuls of sugar, fold into the prune pulp, mix and turn Into a buttered baking dish and bake twenty minutes In a moderate oven. Serve cold with whipped cream, or with a hot boiled custard. Cracker and Raisin Pudding. Split six Boston crackers, spread generously with butter and arrange them In a pudding dish; strew seeded raisins between the layers. Beat three eggs, add three-fourths of a cupful of sugar, one-fourth teaspoonful of salt, a few gratings of nutmeg, one-fourth cupful of orange juice, and one and one-fourth one-fourth quarts of milk. Pour over the crackers and let stand thirty-five min utes. Set into the oven nnd hake slowly until the center Is firm. Serve hot with a hard sauce moistened with any flavoring. Angel Parfait. Boil three-fourths cupful of sugar with one-half cupful of water three minutes, four this sirup in a thin stream on the sti ffly beaten whites of two eggs, beating con stantly. Beat until cold. Whip two cupfuls of heavy cream until firm, add one tahlespoonful of vanilla nnd fold into the meringue. Freeze. Serve In long-stemmed glasses and garnish with candied violets. Crumb Custard With Meringue. Mix two cupfuls of soft bread crumbs with one quart of milk. Beat the yolks of four eggs until thick and lemon colored, add one cupful of sugar, a pinch of salt and the grated rind of half a lemon, beating constantly constant-ly ; add the milk and crumbs. Mix well and turn Into a buttered baking dish and bake In a moderate oven nntil firm. Remove from the oven and spread with a meringue made with the whites of two eggs, beaten s t i IT, and four tablespoonfuls of powdered sugar, added gradually. Brown lightly. Mock Mince Pie. Line a pie plate with a rich pastry and fill with the following: Boll fine two milk crackers, crack-ers, mix with one cupful each of sugar and molasses, one-fourth cupful of lemon juice, two tablespoonfuls of pineapple juice, one cupful of seeded raisins, one-half cupful of melted butter but-ter and two well-beaten eggs. Season Sea-son with cloves, nutmeg, cinnamon and a little salt. Bake in two crusts, adding cider if more moisture Is reeded. Serve ho!. |