Show the KITCHEN i a CABINET L s te i va 0 1124 1924 western newspaper union in these days aay of indigestion it to Is oftentimes a question As to what to eat and what to Is let t alone for each microbe and bacillus has a different way to kill us and in time they always claim us tor for their own WAYS WIT WITH LEFTOVERS A nice dish and one which will not have any reference to food previously served Is stuffed peppers cut off the tops and remove the white membrane and seeds from as many peppers as there are people to 0 serve parboil them until soft in holing water to cover then fill with the following drop a halt half teaspoonful of beet beef extract into each pepper raised mixed with buttered crumbs chopped meat of tiny nay kind seasoned with onion pepper and salt put to bake in gem pans so they will keep their shape bake until well heated through and serve hot meat and potato pie moisten two cupfuls of cold minced mutton or beet beef with canned soup and season well before putting into a greased baking dish alave ilave ready a large cupful ot of mashed potato seasoned with welted melted butter and warm warin milk cover the meat with this seasoned potato smooth the surface and bake until it Is well ivell beat ed through thea brush with the beaten white of an egg and return to the oven to brown molded rice when putting away the leftover rice of today press it while warm nto into a buttered mold when ready to prepare the meal turn it ou carefully on a pie plate and set into the oven when it Is heated through butter well and return to the oven to brown butter again and sprinkle with grated cheese and return to the oven until the cheese begins to melt serve hot cheese custard place slices of buttered bread in a baking dish in layers using enough bread to supply the family sprinkling each buttered slice generously with finely minced or grated cheese the rich kind which will not become stringy when heated pour over a pint of 0 milk to which two eggs cayenne to taste for seasoning bake in a moderate oven until the custard Is set serve hot from the dish in which it was as baked tills this Is a good way to use leftover slices of bread there Is no mystery about happiness whatever put in the right ingredients Ingred lenta and it must come out wo we may encourage others by our faith and cheor cheer but we havro havo no right to dishearten them by doubt and gloom seasonable GOOD THINGS A nice dish to serve a small company Is the following toll wing chicken au supreme with mushrooms cut tin meat into small pit pi ves from a cold cooked conked chicken saving the liones diones for soup there should be two cupfuls of the chick chicken en and one halt half cupful of mushrooms prepare Ire pare a sauce of two tablespoonfuls each of melted butter and flour well mixed add the liquor from the lie can of mushrooms and one cupful of milk cook until smooth then add the chicken cook three minutes then add the mushrooms cook two minutes longer very slowly beat in two well beaten eggs stirring all the while and as soon as the eggs tire are cooked remove from the fire serve in hot patty brells brown fricassee of chicken joint the chicken neatly and lay in cold water avater for an hour fry one realf pound of fat salt pork to a light brown strain it and return the fat to the fire add butter enough to make the amount of fat needed to fry the fowl fry all the lar larger ger pieces in this tat fat with a sliced onion chop the fried pork line and put into the double 1 e boiler adding the onion and chicken bour in water enough to cover well put on the lid and set in the lower vessel partly filled with cold water set back on the range where it will not boll for an hour hold this at a simmering temperature pera ture for four hours without opening the top keeping the lower boiler well replenished with water the longer the chicken stews the more tender it will be serve on a hot dish cover with a thickened gravy made of browned lour flour and serve after letting stand in an open oven for ten minutes scalloped salmon make an ordinary white sauce using two tablespoonfuls each of butter and flour and one cupful of milk flake canned salmon and ant add to it finely shredded green peppers and let cook gently cut up ripe olives rather coarsely and add to the salmon just before serving add a few walnut meats cover with buttered crumbs and set into the oven until the crumbs are brown apple crisp butter ft a f fireproof dish and fill 1111 with alced i apples appie using eight add one teaspoonful of cinnamon and one halt half cupful of water work together one cupful of sugar and throe three fourths of a cupful of flour and seven tablespoonfuls of fat until crumbly spread over the apple mixture and balic bake uncovered serve whipped cream or maple ha aw mii |