Show P THE KITCHEN CABINET Q im 1070 vestern no P per union the world la Is both time and tado and god I 1 Is guide then do not hurry tant hat man I 1 most blast who does ills his best and leaves tho rest then do not worry GOOD THINGS we vo nil enjoy an dish but most of ty allce common t bilings n g s I 1 well veil cooked if we can call by be ingenious enough to serve nerve alid garnish garit fits it tit alint at they appear unusual tile more lionor to the cook soiled dolled dinner A well d kettle of din aln tier nor li Is it i dish lit to set feet before ill aliu I 1 kin or fir quorn queen cither As tastes valt uy so in 11 legard I 1 to flavors one om hinitt inuit ut p judgment anent in cool cooking ng a boiled dinner one new I 1 housewife fill famious fur for tier cooking never prepared a boiled without slipping in 1 it 1 l salt sack ick of if beans the cran va to ene sene s with taw ali dinner they wy fir are so well Nea seasoned with the alio ve cheta uta hies bles tind till meat ineat that they tire especially tasty tin the und kind if moat meat one lilies likes a hot boiled led dinner Il liner will delc the flavor of the whole most people like n R nice fit fat lilace of corn beef together with etli a goott good piece of frosli fresh fat and itan others prefer stilt salt pork or piss feet with alt salt s aorl at tin anny nite osite enough meat ineat of whatever k land ibid should ile be started to cool lit hour or two before the vegetables M are anro lidded tills I ea it quantity of broth all ready to begin st asonia tho 4 ns as soon as the tire aro put in cabbage Cab baso rutabagas carm Ciu rots its parsnips par snips ps onions onion and ani beets cooled cooked by theal selves are added to the platter when ban serving str ins vIng suet Pud pudding dina take ono one cupful of suet burt and sour milk three and am one half cupfuls of flour two ak eggs na and one cupful of dried fruit abold aad it teaspoonful buas spoonful of soda and to taste strain steam two hours and serve will egg cag sauce il neat eat two eggs until add one cupful of powdered poder rd sugar a 11 teaspoonful spoonful toa of vanilla or lemon extract and three tablespoon fills enla of fitly fruat juice to suit tile taste dent up ui und serve with filly stel lined pl idding debt relish tilts may be fundo fitly ain tame when fresh beets are good to one niini kunrt t of chopped beets which lune hove been coolie cooked utilla tender add one quart of chopped one cupful of gaited otic one cupful of nigar ono one half teaspoonful of cayenne pepper and salt alt s to taste cover coor with alth rold cold fineg vinegar ur food for everybody use tile whole right from the granary ci unary when obtainable wash it sonic soak it overnight owr night then cook on oil tile back part of the range till nil lily ilay it 1 necessary or r until it becomes br coines a soft gelatinous bags M A fireless cooker Is it title tine place to cook food which needs long slow cooking tilts this wheat wheal when served with a little top milk la Is the best possible food for the young just going to school kept lu in i cool place the wheat may be served two or three times it 11 week and children like it once they have eaten it t tills this la Is tile the season when steamed e d puddings and rich sauces tire are more fi frequently fluently used the following Is n simple pudding and easy to prepare suet pudding take three cupful it of bread one cupful ench each of sugar and suet one teaspoonful of the same of cloves one cupful cacti of find milk mix thoroughly adding a bit of grated orange peel and it little grated nutmeg neg steam tarve hours fioura servit with pudding sauco sauce sils mix one tab table ia spoonful of flour with one cupful o a oj J sugar add a little cold water then one cupful of boiling water cook flo five minutes udd add one halt half tc ot ol grated rated lenion lemon rind one teaspoonful of lemon extract one fourth teaspoon fill of f nuhim nutmegs nut megs gs ten tell drops of ginger or half n teaspoonful of dry ginger pour over one half bait cupful of creamed butter graham pudding ilent heat one egg odd three fourths of a n cupful of sweet milk two I 1 tablespoonfuls tablespoon able spoon fula of hutter butter one linof cupful of graham flour one teaspoonful of soda ono one half cupful of molaska mola soa on and I 1 one cupful of ra islas two atia aone anc half hours for the enuce beat tho the yolks of two eggs add one half cupful of sugar cicat I 1 in n a double holler boiler when sugar Is dla dis solved add the beaten whites a anil nd serve luncheon dish A few cons ol of sardines on in liand hand will be found a 11 help in mi lift emergency por a nice supper or luncheon dish bent the tn lit if lot liot frying pan palf and serve on n buttered mast serve sene with raw chopped onion for a re relish listi A A huge platter of holled boiled dinner or nr patk ally ns as to color Is no an ornament to tiny any dinner table kt A 4 01 q hirai A |