Show 00 0 ona M the kitchen cabinet j western newspaper union true dignity abides with him alone alona who in the silent hour ot of inward thought can still respect and still nun revers rever himself in lowliness of heart CREAM SOUPS As cream soups are nourishing to he bo served is as tile ninin main dish of a luncheon or supper a few suggestions gest ions inny bo be helpful any vegetable wa which itch ilis hua been cooked until tender washed or ricca ric edmay may lie ile used one cupful of tile tho tible with a binding of a tablespoonful each of flour buur ond anti butter and it plat pint a half of will with proper season ings jakc a tasty soup cream of potato soup ilont ten large potatoes and mush mash with one olle cupful of cream season to taste with salt tind grated onion liend a table spoonful of flour with two tablespoonfuls of butter and add two cupfuls of cold cook until smooth add four cupfuls of boiling vent stock iho 1 0 mashed potatoes and nil bring to tho t to boiling paint tilts tills recipe inny he be divided for it a small email fa family nilly egg Soup Butter six slices of broad Ep sprinkle with sugar and brown in the oven reheat two cupfuls of at veal stock and two cupfuls of y milk with the yolks of three eggs using care not to oak cook until the egg cur curdles dlos ad add a tablespoonful of butter season with salt pepper minced parsley and a grilling grating of hutmon hut mog pour over tile tho toast cover for ter tea minutes anti serve veal and celery soup cut up tip three pounds of veal real break the bones and cover with four quarts of water bring to the simmering point and simmer for four hours add two bundles bunches of celery and two chopped onions slin tiler inor until the vegetables are soft then press through a sieve thicken with two tablespoonfuls of cornstarch nixed mixed with two cupfuls of milk add two tablespoonfuls of butter in small bits reheat and serve with diced dicea tried fried broad bread any lefto leftover veir cooked vegetable like spinach asim asparagus ragus pens peas or onions will when put through a sieve and added to the hot milk binding with butter and lour flour make a most acceptable soup we all like chicken A small amount of if chicken will season a daigh making n most niest attractive nourishing art and economical main dish with two five cupfuls each of chicken and rice and one oho cupful of chicken gravy a bit of onion served hot from a baking dish you have a ansty luncheon chicken loaf chov chop tile the meat front from one chicken add one cupful of cooked rice one egg gg one half cupful of chopped celery orie one fourth of a cupful of at milk oil one half cupful of nut ments meats one small onion chopped and season to taste with salt and pepper roll lit in a long lon loaf and bake chicken pie alc take two cupfuls of bits of chicken ilcken cl left from a roasted fowl add any gravy left a stalk of celery chopped one small onion chopped rich milk to make sufficient moisture season well and cover with baking powder biscuits bake until brown have the chicken boiling li hot before the biscuits are placed serve piping hot flat escalloped Escal loped Ch chicken legen place layers of cooked chicken ilcken cl in the bottom of buttered linking baking pan then add a layer of cooked rice hominy or bread crumbs repent repeat until all Is used sprinkle lo with cornmeal which has been mixed with pepper and salt tind and pour over a cupful of white sauce use another cupful of white sauce between the layers bake until liot hot anti serve creole chicken take two cupfuls of chopped chicken one chopped onion one green popper chopped two twi cupfuls of cooked tomato and otio one tablespoonful table spoonful of butter cook tho the onion and popper pepper in ili the lutter butter add the lie other Ingred ingredients lents anti and serve poured over hot cooked rice or hominy sweetbread soup reheat one quart of veal stock and add two cupfuls of cream which lias has been beaten with the yolks of two eggs take from tile tho iro fire season to taste add one cupful of parboiled cd sweetbread sweet breads i cut into bits 11 ts garnish with one cupful of 0 cream and a bit of parsley meat pates scrape with it small sharp edged spoon a of the round of beet beef this removes the tender meat fibers leaving the connecting tissue issue which Is hard to digest press the scraped meat into a small cake anti and broil over coals or la in a very hot tan pan until brown on both sides sea son before serving and serve on oil tons toast scallop of ham anil and noodles cook the noodles in beef stock and put them in layers with cold cooked haill that lias fins been put through tile lie meat grinder adding a little soup stock for moisture hake flake until hot forthe Fort lie dinner a clear soup if followed by a heavy dinner if not a cream soup Is appropriate one vegetable the potato a roast a simple dessert with will coir 14 lux Tui tf ste j |