Show I 1 ne kitchen cabinet 0 1925 western union alon true happiness leaves no reactions the mind Is at rest with it elf bolt and tho the consciousness Is filled with the tha joy of living david starr jordan seasonable SEASON ADLE FOODS As beef loaf Is still a very ry popular and economical meat to serve ceic ns as there Is no tit waite it will probably continue to be senad on oil our tables tit lit church suppers and annu at outings the following Is 11 good one to try deef beef loaf take one pound mund of tile round of beef and one pound of fresh pork both well mixed utter after chopping add two beaten eggs one cupful of bread crumbs one cupful of tomatoes strained to remove seeds bait anti popper pepper to taste with a ten of finely ancl minced parsley and it few dashes of cayenne koll into a loaf place in a one loaf bread pan and balte bake one hour basting occasionally rice Pud pudding dino take one fourth of a cupful of rile wash anti put into it baking dish with one third cupful of sugar a handful of rals raisins his it pinch of salt and a 1 grating of nutmeg and a quart of milk hake in ili a slow oven stirring tit nt first then brown bron serve with a hard sauce using nutmeg leg ns as flavoring it if tile milk Is skimmed or not rich add a tablespoonful or two of butter for richness if you are arc fond of codfish ile bo sure to serve sene codfish chowder shred half a of soaked stilt salt fish and parboil for a n few minutes minute 1 to remove the salt dice one fourth of a pound of fat salt pork into half inch dice fr until brown in ili the chowder kettle add three sliced onions six sl sliced potatoes and cover coer with boiling water cok until the vegetables are tender then add the codfish and one quart of scalding milk six milk crackers tin and such seasoning ning ns ones taste desires sIres serve hot a cracker to n u bowl this dish Is especially good served for luncheon or supper on a chilly night banana lemon whip boll together two cupfuls of sug sugar gar two cupfuls of water and the grated yellow jellow rind of a lemon until it halia hairs soften one half of a package of gelatin in colda co id water and add tit to the liot lot stir until dissolved then all add tile the sifted pulp pull of four ripe bananas mixed with the juice of two len lemons ions pour all into a large bowl to cool and when tile the edges begin to harden beat the hixt tire with 11 i large sized dover door egg beater continuing 11 aing to beit beat until the whole Is cre pour into a mold and all chill or serve plied piled into sherbet glasses lobster chowder Ilein oe the meat ineat from froin a 1 I two pound lobster and cut into small dice cream two tablespoonfuls of butter add the liver the green pait and two milk crackers scald a quart of milk with a slice of onion tin and d I 1 add d milk to the hie lobster cook the body bones ton ten minutes in water to cover coer strain ind and add to tile the chowder season with salt and pepper iipp cr and serve tit at once autumn dishes A dr dall Alcious ious all and soup to feie s for luncheon dinner or upp fr on a chilly duy day Is veal and sago soup chop tine two and one hilf balf pounds of ivan veal oal cover with three quarts of water and bring slowly to it tile the simmering cring point and simmer two hours occasionally strain and re libat client soak one fourth of a pound of pearl sago one half hour leour in ili cold water stir into the lot hot stock and cook thirty tal ites or until the lie sago is perfectly clear now nd add two cu cupfuls of scalded will milk and pour slowly on four egg yolks bil benten beaten season with sa bait I 1 I 1 salmon supper dish heat flent a can call of salmon turn out on a lot hot platter removing the skin and hours hones and tossing slightly with aa H folk around the salmon heap raced well mashed potatoes and around tile lie potatoes pour it 11 whimp sauce using lising two to tablespoonfuls blich of butter and an lour flour to a cupful of nf rich milk cook until thick thlik and reason well mell with alth stilt salt and cayenne serve sene nt at onie once lamb chops with pork Ilet nove the flit fat floii six sl chops cut lit two tn inches thick nl ip ap round each a thin slice or of fill fat stilt salt pork fresh will mill do olef oer lapping mid and fastening well weil will a wooda toothpick place on oil n greased broller broiler and cook until the ineat Is well lone done season with stilt hull and tint pepper spread i with butter and let stand in I 1 lie oven for three minutes to I 1 0 a hot platter and garnish witia earsl par sl bread and butter pudding spread slices of bread with butter aad and arra aran tipp thein klicin butter side down don in ili n butier erl baking dish neat beat three eggs slightly add one half cupful of sugar one quarter of it a teaspoonful of stilt salt and on quart of milk strain and tint pour 0 r t the bread let stand land thirty inin ties isake bake one hour in a slow oven covering the first half of the baking serve with nith hard sauce e C ceniu tout f out tablespoonfuls of softened butter with n cupful of powdered sugar added gradually add a tablespoonful of cream and enough grated nutmeg to ala flavor or |