Show 1 he e KITCHEN I 1 I 1 CABINET I 1 i ka m J ka 1926 western newspaper lun union laj life la Is a voyage the winds of life come strong from arom every point yet each will aneed thy coaree along it if thou with steady hand when tern tem real peat blow canet keep thy course aright and never once let go e T C williams ABOUT CUSTARDS custards bustards Cus tards art arc always in season arl are splendid dessi deserts arts for children or invalids and especially palatable it well chilled on the warm warin days dais nin ivor a 11 small fati fanelly illy a recipe using three eggs three cupfuls of milk and nd one third of a cupful of sugar with such flavoring its as one likes makes a smooth ulce nice custard baked in a large dish set act in water or in individual dishes suitable fur for tile ali e purpose grated lemon leinon rind had or orange and nutmeg are arc nil all good flavors for baked custard it if tile the cut cup custards bustards cus tards are used serve them with a bit of bright colored jelly a candled cran berry or cherry or any bright fruit when advisable a spoonful of nuts sprinkled over the top lot of u serving adds to the nutritive value for a molded custard one that Is cooked in a mold and Is to be served turned tinned out more eggs should be used two to one cupful of milk of course the more eggs used the more valuable as food Is 19 tile custard thin custards bustards cus tards for fc auces to use in III place of cream are arc very good with one egg to a plat pint of milk and sugar anti and flavoring Ilav oring to taste this wakes makes a nice sauce for plain cornstarch corna tarch pudding when bilking baking custards bustards cus tards always place the dish or mold in hot water enough to collie up well vell on oil the lie sides but not noi boll over into the dish watch care fully when it shakes like jelly ora or a knife tin thrust into it comes out clean remove tit at once from the oven and the water an over baked custard Is course watery and altogether if the custard Is to be boiled use the saino method setting in a dish of water and stirring the custard until it co coats its the spoon then remove from fro the heat and water another havoc flavor well liked in custard Is maple anti and caramel as well as chocolate sprinkle a hit bit of cocoi cocoa or grated chocolate clio over tile top of tile the custard dont forget to add a pinch of silt salt to till all custards bustards cus tards without it tile the flavor Is oat flat caramel custard put one halt half cupful of sugar into an omelet pan stir well while melting when a golden brown add one quart of boiling hot milk adding very ca carefully a little at a time when the caramel Is all dissolved which will take lake time add four eggs a pinch of salt halt a bit of vanilla or nutmeg and strain into a mold chill and serve with a caramel sauce for the sauce brown a cupful of sugar add one halt if cupful of boiling water stir slur until dissolved and when cold serve with the custard things we like for the dinner soup houp try tr this 1 veronique soup to three cupfuls of veal stock add one cupful of stewed and strained tomatoes to which Is added one eighth of a tea spoonful of soda 7 thicken with ono one and one half tablespoonfuls ble spoonfuls each of butter and flour well mixed then add one and ami one half teaspoon teaspoonfuls fulls of salt a little and one half cup fill of cooked rice one anti and one half eat cut into strips all and one fourth of a cupful ot of thick cream cream baked larded L crded liver lard and skewer the upper surface of liver place in a pin pan and spread with tile lie follow following ing mixture creane thred tablespoonfuls tuble spoonfuls of butter with will one and one fourth teaspoonfuls of silt salt one halt half tell spoonful each of ground clove ind and pepper pour around the liver one half cupful of boiling water and cool cook in a moderate oven one leour tour hasting every ever ten lebove to a serving dish skim shim oft off the fat from the pan add one cupful of any gool fruit juice and strain over tha liver ladles cabbage shred it li head ad of cabbage and cook until tender in boll ing water salting when nearly cooked i season with pepper butter batter and a few crushed crashed crackers heat a cupful or more of milk and add t to the cabbage when ready readi to serve chicken and cucumber salad peel one largo large cucumber and one onion anil and chop them with one red pepper until fine sprinkle with salt und tind let stand in a cool place for un hn hour drain and add to one cupful af finely minced white ment meat of chicken mix well season with salt falt and a dash of red pepper alx mix with enough well wall seasoned french dressing to moisten and sine serve well chilled dresden sandwiches cut bread into oblong shapes slin pes dip into egx egg sugar milk and allow to sonk sok until soft pry fry in butter and brown on both sides spread with jam anti and put together in pairs sandwich fashion serve with a hot fruit sauce ns ins dessert corn and potato salad any leftover corn cut fromi from the cot cob added 0 to o an ordinary potato salad Is nn an added llanot which makes variety var leti yuu bulc wel |