Show CS CAB D im warrn rn N capr eniet union twilight and evening bell and after r that the dark anil and may there bo be no sadness badness of oc fare arveil when I 1 embark GRAPE JUICE DISHES we associate grape juice with link ling glasses of cooling ley icy drIn drinks lis but a drink of hot grape juice after a chilling ride in the winter or lifter after a fatiguing tiny day is splendid na its n tind lind u ulle uie ie us its a U food T ti e ninny grope grape buies till omi tin the country have been lId us as tilot diio t resorts lenorth le for iii lety it a clove or two or till nil inch of nf chin anion may ile he heated in ID ilie grape juice lint it should le be served piping ing hot jollied grape juice salad trepan n pol ti orange or wr pan 11 ing 1114 hut but one cupful of it wilter ii tiT thell lidd when cool one cup culy fill of grape juice when tills this begins tu to thyrl ical add olle und ont half cupfuls of diced dicea caliner or fresh frosli fruit some place lit in lightly oiled molds and when firta til in ou on lettuce leaves with ith a few halved grapes grap for garnish and nil lioney salad dressing or a mayonnaise matlo rich with cream crt nin ham baked in grape juice scrub a ine nied dlinn luin sized hain and plunge into bolling boiling water containing two table spoonful spoon fui of mixed spices Sil luller gently until done about three hours for a n ton ten pound tiam hani remove Ilc inove from tilt alie water and peel off half of the skin leaving the remainder to keep the ham moist place ilace the linin tit in a bilking pan and dust the lie portion of the ho exposed fat with sugni and dried bread crumbs taur over one half cupful grape juice around the hant ham placy place greening apples well ell scrubbed add one cupful of grape juice one cupful of water tin and one fourth of a cupful of sugar hake until the lie apples are arc tender baste the lie apples occasionally with grape juice and serve on oil a platter well garnished with lemon olives anil and celery thicken the grape juice in III the pan with one tablespoonful tahle spoonful of flour to one ime cupful of lie he juice and servo serve as a sauce the ham grape juice and banana dessert r whip one cupful of heavy cream until stiff add ad one third of a cupful of grape juice three tablespoonfuls of powdered sugar and a pinch of salt serve over weed sliced bananas yia THE me kloct KITCHEN lan CABINET copyright t 1922 1932 western newspaper New paper union we may live aitho without u t love what Is passion n but b U t ani pining I 1 ng but aher to la the man that can live without dinong owen meredith WHAT TO MAT EAT when serving duck garnish tile fowl with slices of orange unpeeled impeded and garnish with sprigs of parsley orange and rhubarb ice I 1 combine one cupful of orange juice with three and one half balf ci cupfuls up of cooked sifted rhubarb it 11 tablespoonful of lemon I 1 ealon juke juice and tilt he grated rind of an all orange and one and thre quarter cupfuls of if ugar sugar stir until well its solved and freeze as aa usual As this Is the season bhea oranges are tile the most abundant one may use freely in many ways As a salad allred thin iliin find anil rd ed with preach french breusing using anil and heaped with shredded celery and aad tart cherries cherr es mixed with dressing and served on oil lettuce A very pretty salad may lie be made using alternate sections of grapefruit anil and orange with nil equally sized abed section of rod red apple with the skin left on serve on lettuce and with any ally well liked d dressing cornmeal Corn moal and prune pudding bring one quart of f milk to the boiling point sprinkle in III three quarters of it a cupful of cornmeal and cook until smooth unil and thick stirring constantly adil add one half tea of suit one olle half cupful of sugar augur two fuls fills of if melted butter two eggs w well ell heal cil und one and one olle hair Is of stewed cl cut I 1 t in plit cys e III rin till into 11 well grel leed badiang lisi knit and ake bake until inn firm serve with h hot cl cream ellin or liot hot milk or a lemon sauce f farina artna with fruit drain a call of of apricots apri scald four cupfuls of milk I 1 mill idd one linia of suit stilt four of ft farlie ithol with onu one tinly cupful of the fruit juice julan stir and rook cook for chrep minutes add the fruit aich lins been pa prel 4 ed through n and st rinier for ten tell 11 minute lorger flour into it wet mold alit and let stand in a cool place to tn become tit hi in ill turn out deco ritte with it few pieces of ali tile fruit eideh have lieen been reserved and servo serve with creane when linking bilking griddle caicob caicos idd add a tablespoonful or two of fat to tn tile the batter lind tin no bat will ile be needed on the grid griddle dlo thus avoiding nil all smoke tu yosl |