Show the kitchell Kitche nl C cabinet abinet c 1910 New newspaper paper union 1 it la Is easy enough to be present presen t when evelyon singing a song bong but the illner diner worth while Is the ono one who ran can smile and ami will stay nitty vohen your speech la in too long COMPANY GOOD THINGS fruits tire satisfactory served fl fie ash li alu find us as as possible or garnished iv with I 1 t h their own foliage for a change 1 one I will enjoy some thing different blackberry ice cream dissolve two w 0 a 1111 11 it 0 n e fourth foil i ali tablespoon ful fills 8 if powdered gela gelatin titi in ili one and one half cupfuls of liot hot water scald fakir lou r cupfuls of milk udd add one ono cupful I 1 if f sugar the dissolved gelatin one t or of lemon julo juice and two to cupfuls tup fuls of whipped shipped cream freeze till until t 11 lili mushy villy one quart limit of blackl arrles gli 11 slem sieve lilt binl add them to tin tilt frozen mixture and finish freez tit ez ing Itel nove tile dusher all and lepack to open for two to to three hours serve sere in shei A cupi calls gurnish etli whole fresh berries rolled lit in granulated sugar iced chocolate melt four squares of with etli half it cupful of sugar add one cupful of water nil and cook tit lit n double boiler until smooth scald one quart kunrt of cream nil and add to tile chocolate beli ting thoroughly cool s iralu iti aln flavor with etli vanilla und and freeze cioe se serve frozen like indish strawberry gateau hake a rou round nd sponge cake when cold cut ott off unto lot find scoop schol out tile center leaving a two inch qbell heap with straw berries well maxud with etli sugar cover coer with sweetened whipped crenin cream and servi eni tit at once onca rhubarb and fig preserve take three pounds of rhubarb two to anti and one half of sugar one pound of figs find two tn ounces of candied peel cut tile rhubarb into inch lengths thop the alie peel and iw and scatter over the rhubarb cover coer with tile lie sugar and lot let stand until tile next day noil bell slowly blosl for nn nil hour hom add it inell i piece of ginger root pour into jars jais and seat seal frozen dishes ice crenin and sherlet bets nie are always welcome hot desserts ts A sherbet filfli Is C chally good Is tunde made by b using three lenion ln inns two MO cupfuls of sugar augir out and a quart of rich milk freeze a as q usual A it will III curdle but when lien frozen will lie be smooth and clety velvety pl ety there are days which ocer in this climate at almost any shanon of the year cherel i i the world rt re iches perfection fec tion when n the air the ica liea venly bodies and ahr earth make a harmon y BS it if nature would v indulge tier her off spring Emerson T seasonable DISHES pineapple juice la Is espe chilly refreshing anti and Is also alt valuable ns as it medicine As nn lilt addition to cocktails fruit cups and salads it Is especially epe ally it b I 1 e v W li it e n pineapples a are r e r e n s u n n b 1 0 in price it Is desirable to put them up tit at biome but the canned variety nr lely if a good brand Is s obtained li Is not an extravagance pineapple marmalade beel anti and chal its as lunny luany pineapples as are desired weigh and allow a pound of sugar for each pound of fault mix alix well nil and let stand over oer night lit in n cool place in ili the morning cook until soft boft enough to put through A slee strain return to the preserving kettle bottle and continue cooking constantly until a lear clear timber amber jelly 1 Is formed this will thicken ilcken tl when cool put into small jari cover and seat seal this marmalade Is fine for dainty desserts cake gs and such dishes white layer cake crenin cream one half cupful of butter nil add one and one half cupfuls of sugar gradually flavor with a half teaspoonful of rose extract add one half cupful of milk and two cupfuls of pastry sifted with ith four level itel teaspoon fills of bilking baking powder A mix fix well then fols foll in the stenly beaten whites of eight eggs this makes three layers of exceptional quality for filling use temon remon or orange or a egg two tablespoonfuls tablespoon fula of flour two tablespoon fuls of water inter with the rind and juice of a detoll and a halt cupful or more of sugar cok together adding a little littie butter buffer just before taking liking from tho flit fire cool befera adding to the cake graham gems A hot muffin or gem is a welcome oven even in warm weather these are easy to ninke and very light anti and good ool take due cupful of sour vilak one teaspoonful spoonful en of borla one balf teaspoonful of stilt one fine egg and two tablespoonfuls of melted shortening added after one cupful of gra graham linin lour flour bent well anti and oil flit well greased gread greas ed gem pans tills this recipe makai fix good gond sized gems lux |