Show rathe THE apa KITCHEN CABINETS CABINET S Q 1923 western newspaper union what ja this sudden udd n gayety gaiety that matakes aaka uio the kraiem boughs A voice Is calling fl eldward lt it Is 13 time to start the ploughs hs to set the fl rolling while hile all ail the old crows nod and deep as ag lire life the kernel to cut the golden boj bod the pen let nations have it well plough awhile for god olive aiford dorgan GOOD THINGS FOR THE FAMILY most host people like the old sour milk biscuit when well enade 4 alwy are arc tender and digestible sour milk biscuit sift one half teaspoonful ot of salt one ten teaspoonful ot of soda two teaspoonfuls of bak baking ing powder with one pint of 0 nour flour sifting until thoroughly mixed add enough sour milk to handle as soft as possible roll out cut and bake in a quick oven spanish beans soak over night one cupful of spanish beans and in the alie morning boll until soft iraln drain find and cook in a frying pan in one halt half cupful of if olive oil with four onions finely chO Plied one chopi chopped ed clove of garlic stir until the onions are a golden brown add a bay leaf a pint of sifted tomatoes salt and pepper to taste cover the pan and reduce the heat to simmering or place in the oven for ita an hour serve in a vegetable dish with a of green peppers fricassee of oysters for variety this Is a good way to serve the favorite shellfish put iut a quart of oysters with their liquor on to come to the boiling point when the edges are curled remove at once and drain into a put a tablespoonful of butter when bubbling hot add a tablespoonful of ilour flour stir until smooth smoot h then add the cupful of oyster liquor and nils mix with the beaten yolks of two eggs salt and pepper to season a dash of cayenne a teaspoonful teaspoon tul of lemon juice and a grating gratin of nutmeg deat beat well return to the heat beat and cook just ion long enough to set the eggs add the oysters and serve on squares of buttered toast thousand island dressing reat beat one halt half cupful of if oll se ou III into one cupful of mayonnaise dressing add one 0 tie teaspoonful of vinegar one ter of a teaspoonful of salt one half teaspoonful of pap paprika one on teaspoonful of chopped the same of green pepper ani and olives all chopped fine mix the ingredients well then add gradually one half cupful of chill sauce use only enough to season the salad as this dressing will keep it if stored in a cool place chicken mousse chop and pound the cooked breast meat of chicken season nil mix with gelatin and whipped cream and mold serve with a cream sauce this Is both a dainty find and tasty dish i be strong i i we are not here to play t it dream to drift we havo have hard work to do and loads to lift shun not the struggle face it tie gods gift 0 malthe di babcock WHAT TO FAT EAT The hostess s who enjoys entertaining xiii kill find helpful suggestions la in the following menu the aver age hostess who entertains finds the courses which rilay may be prepared before leaving her free at the last most satisfactory the beginning may he be a fruit coch cocktail tall or hors prepared with bread cut in star form on each point Is placed a different kind of savory morsel with a bit of pimento for the center chopped olives an clovy chowchow chow chow or any other relish liked the next nest comes bouillon or cream bof of anything soup with wafers croutons or very nery thin and very small sandwiches now comes the main dish which may ay be lamb chops tenderloin with witha mushroom sauce potato croquettes croquet tes nil all served on the plate with a 1 few SP spoonfuls fuls of the ery small string t beans well buttered tomatoes the salad course may be tomatoes cut in li halves alres filled with Neuf neufchatel chatel phee ebee seand topp topped edwIth with a thin slice kofl of green pepper placed on lettuce and a french dressing passed the dessert desert rny be maple ice fee creamer or plain vanilla cr clearia earia topped with kith mali mn pie file poured over it quite hot coffee and cake or little fancy cakes may be served with the dessert the above provides a meal which may lie be prepared largely in advance alid the lie foods are usually found in the markets most of the year y an emergency dish for nil an un expect ed meal may be prepared by using ratty putty shells shelf which may be found in al any bake shop filled wlter rel reamed lined fish chicken I 1 rooms or oysters any one ot of velch Is delicious accompany tills this dish with a vegetal ilc de or two or one vegetable and 41 salad alad of watercress 11 sa or I 1 lettu e it u e cej ea ith any snappy highly seasoned dressing A S where ices fees and frozen dishes oft of allons kinds may be quickly obtained rom the market arket ra a dessert Is not ii a asli to worry about atu |