Show mie m ie Kit kitchen clien cabinet abi V union thoughts are arc as material as bricks and never yet WAS a structure built a reform launched a poem written or a dollar earned that did rot lot first exist in thought WHAT TO FAT EAT A good filling for sandwiches to la tho the following combination i soften a cream cheese with a little littie cre cream a in or salad dress dressing ig add fine ly chopped nuts and raisins using otie ono fourth of 0 a cretul each to ono one brenni cheese spread on buttered slices of graham or whole wheat bread raisin corn muffins tako take two cupfuls of lour flour ono one and one halt half cupfuls of white corn meal three tablespoonfuls of melted butter two tablespoonfuls of sugar two cupfuls of milk one teaspoonful of salt one cupful of chopped seeded raising three teaspoonfuls of baking powder mix well put into gem pans and bako bake atten minutes in a liot hot oven crumb muffles Muff lna tuko one ell cupful paul of flour ono and three quarters cupfuls of milk one egg one olie cupful of bread crumbs two tablespoonfuls of baking powder one tablespoonful of melted butter one half cupful of needed raisins and one of a teaspoonful of salt sall soak the bread crumbs in milk add hour flour and other ingredients mix well und put ono one spoonful of the mixture into each luflin tin bake e twenty alvo minutes indian pudding with applet apples scald two quarts of milk stir in one cupful of corn meal cook until the tha mixture thickens from the fire add ono one cupful of molasses ono one teaspoonful of salt one half teaspoonful each of nutmeg and cinnamon chin nuion find and two cupfuls of sweet apples pared cored and quartered pour into a deep earthen dish and bake four hours after the pudding has baked for two hours add one pint of cold milk serve with n hard sauce if suet Is added to the pudding one cupful finely minced and mixed with three tablespoonfuls of flour the pudding will need no sauce minced lamb on toast put leftover roast lamb through tho the meat chopper sprinkle it vath v alth flour and brown in a little hot bacon fat simmer it slowly in a gravy it if none add flour browned and a cupful of water with it a minced onion and a dash of lemon juice salt and popper pepper it la Is ready to servo serve on toast serve very hot A handful of choice plump raisins will make n sum clent lelent dessert to satisfy the appetite for sweets added to almost any salad a few raisins will improve tho the combination keep any leftover beet loaf for sandwich tilling filling cut the slices very thin and lay on the buttered bread 0 trust ye aye in providence for providence la is kind and bear yo a lifes changes wl a calm and cheerful mind though pressed and hemmed on every side ila ha faith and yell win through for ilka blade of grass afi asa has its aln drap ol 01 0 dew EVERYDAY FOODS it if any members of the family are prone to like kidneys the following will bo be a suggestive aish deviled kidneys whip one third of a cupful of butter substitute to a cream add one teaspoonful spoonful of dry mustard the same of lemon juice and salt to taste clean tile the kidneys and let them soak in salt bait water tin an hour wipe dry and cut into small pieces and sauto saute in two tab spoonfuls of butter cook twenty min tvs tos add the creamed butter one tablespoonful of worcestershire sauce and the mustard and lemon stir until well seasoned sensoney servo seno on toast garnished with thin slices of lemon sprinkled with minced parsley A delicious siuea sauce to serve with sliced roast of beef Js Is Bordel alse sauce take two tomatoes one small onion one green pepper two tablespoonfuls each butter and flour one clove halt half a teaspoonful of salt half bait a cupful of water one sait of red pepper chop the onion green pepper add the tomatoes salt and clove simmer ten minutes rub hub through it a sieve melt tho the butter add the flour and cook together until brown then add gradually the tomatoes and one half cupful of water let simmer ton ten minutes add the red pepper and another tablespoonful of butter mix well and servo hot with the meat Aspa asparagus omelet beat until light the whites and yolks of three eggs separately ara tely into the yolks stir three tablespoonfuls of water one fourth of a teaspoonful spoonful ten each of pepper and salt then fold ln in the whites of the eggs melt a tablespoonful of fat in an omelet pan turn in the egg mixture cook on top of the stove then chen place in the tha oven to finish cooking the top have rendy ready a sauce made of the asparagus liquor in which tho the vegetable was bookel coo keil use uro halt of the liquor and helt heir milk thicken with butter and lour flour cooked together season well stir in a cupful of asparagus tipa and serve with tho the omelet oro olet JA 4 |