| Show THE ea KITCHEN CABINET 0 etli union J J I 1 it Is not the r revolution 4 that sv de the maadi nery but the th arlo alo aloa atory W De deacher Dc ocher lir seasonable GOOD THINGS now kow Is the time to put away goodies for foi the winter while the markets JIM ara flooded with U kinds of ani india chutney take 15 large sour apples two green peppers one cupful of III seeded e e d e d rat raisins sins two good sized onion oue quart of vinegar two tablespoonfuls ble spoonfuls of mustard seed tho the R same irne of ground ginger and salt and two cupfuls of 0 brown sugar pure core and chop the apples together with the peppers from which the beads ae da and membrane have been removed and the onions add the raisins end and vinegar and put into a kettle and sim raer iner for two hours add tile die sugar and seasoning and cook slowly another hour seal in glass jars while hot this recipe mates makes about five pints peach chutney Chirt nay two and one half pounds of fresh peaches one and one quarter pounds of evaporated peaches one half pound of seeded ral raisins sins two tablespoonfuls of red chill powder po wiler one small onion one halt balf cupful of mustard seed one half pound of green gin ginger ger one and one quarter pounds of brown sugar one quart ot of vinegar and one third of a cupful of 0 salt soak the evaporated peaches several hours in water to cover then acut cot into small pieces reel peel and cut the fresh pieces put pat the onion aud and ginger root through the food chopper doll boll the peaches in a pint of vinegar for one halt half hour make a ot of the sugar and a pint of vinegar and cook all the ingredients in it tor for an hour stirring frequently until thick seal while hot in preserve jars jam this mates makes eleven cupiss pickled spiced onions peel small onions and cover with hot water and salts salt making a strong brine let them stand twenty four hours drain cover with ellb another hot brine next day drain make a fresh brine heat bent to the tha boiling point add the onions and boll three minutes ml mites drain and put the onions into jars with bits of mace bay teal cloves and slices of red pepper fill the jars with hot vinegar and sugar allow one cupful of sugar to four fear quarts of vinegar seal at once cele calery ry sticks take tahe tender white celery wash and crisp it in cold water drain and dry and fill the groove in each with a mixture of cream cheese chopped walnut meats minced green pepper ere cream to soften and salt and red pepper to sea season sion smooth the tha edges and cut the sticks into inch lengths arrange on lettuce and serve with french dressing the proportions are am six large stalks of celery two tablespoonfuls of chopped walnuts two tablespoonfuls tablespoon fols minced green pepper a teaspoonful of cream and one ona small cream cheese when you yoa become so 80 absorbed la in tho the world of things and in the accumulation of things that you forget to be considerate courteous and kind you are not worth a cent to any anybody boly FROZEN DISHES there Is no more delicious dish if one Is fond of peaches than peach cream sherbet take two cupfuls of 0 resh fresh ripe peaches mashed with a cupful of andl and let stand for three hours fold in a cupful of cream whipped until stiff and freeze A few drops of almond extract added to the cream will improve the flavor garnish with chopped maraschino cherries golden cream boll together lor for five fire minutes two cupfuls of sugar and one cupful of hot v A ater add one cupful of grated pineapple a quart can of apricots cut fine with juice and the juice and pulp of two oranzes or anses scald two quarts of milk add a tablespoonful of flour mixed with iwo fuls of the cold milk cook together for five minutes blend the milk arid and the fruit mixture cool pool and freeze this amount makes a gallon of ci cream earn prune ice cream wash and arak over night one pound of prunes then cook slowly in ili the time same water in which they were soaked until tender add the juice of 11 lemon one stud one halt half cupfuls of sugar simmer slimier ten biln minutes te then strain the juice remove the pits from the prunes and put the pulp through a ricer alcer add three cupfuls ut of rich milk one cupful of cream and one half teaspoonful of salt cool and freeze cranberry milk sherbet cook two cupfuls of cranberries put through go 11 sieve while liot hot odd two cupfuls cup curr rul fuli of sugar fugar three tablespoonfuls tahle spoonfuls of lemon juice and three cupfuls of rich milk stir until the sugar Is dIss dissolved olied adil adding nil IIII the ingredients it will curdle but when frozen will he smooth anti and velvety freeze its as frozen custard scald a quart of milk in is double boller add one half cupful of sugar and one quarter of it a teaspoonful of salt pour this over two axell benters eg return to the lire tind cook until tbt the mixture coats the spoon flavor with will vanilla igind freeze I 1 uj uy i |
