Show ell ake Ine kitchen cabinet A 1 I 1 R 1928 western New newspaper union welcome a thousand times welcome ye dear and delicate dellicata dell cata neighbors J bird ni d and bee and butterfly and hummi nir bird fairy finel final a 9 4 proud am ain I 1 to offer you field for A your graceful labors all the honey and all the seeds I 1 are yours in this garden of mine cella celia thaxter FROZEN DISHES there la Is nothing more appealing to the he palate ou on a liot hot duy day than the refreshing frozen things lings ti with a cupful of strawberry stran berry juice rasp berry juice grope grape juice or in filet fact almost filly any good flavored fruit juice sweetened to tastes taste find and frozen with it a pint of thin creinin find and it a tablespoonful or two of lemou juice one may have a dell delightful gotful frozen des dessert serl water ices fees tire are prepared by boiling together sugar and water cool anti and add I 1 the strained fruit juice and freeze A tablespoonful tablespoon flit or two of leinon Is always good to add to to tiny any fruit com coin bi nution as aa it seems to bring out tile the other flavors when a colored juice like grape or raspberry la Is used tile tho lernon deenis to illace tile color inoru striking velvet sherbet this la Is one of ilie simplest and most liked of all tho frozen desserts take two cupfuls af 0 sugar the juice jnice of three oliree lemons and one quart of rich milk mix alx and freeze na as usual let stand two hours to ripen tile the mixture will curdle when being put together but will freeze ns as smooth na as velvet strawberry ice cream iash a euort of the berries strain carefully and sweeten with a sugar and water which lias has been boiled and cooled add a quart of rich milk of milk and cream or it quart of thin crenna making a richer top ice add it a pinch of salt aria and freeze it ns s usual always pack the ice cream after freezing and let stand an hour our or two as aa it seems to be better flavored so BO treated all frozen dishes stand up better when served that Is are firmer fir nier if a sugar Is used instead of sweetening with sugar peanuts and lettuce tf if 0 one n c likes peanuts this will be enjo enjoyed enjoyer yea sprinkle head bend lettuce with rolled or coarsely co conr arsel chopped peanuts serve with a bit of at shredded onion or that may ile he omit i ted serve french or it a boiled dressing highly seasoned frozen foods and dulled drinks are i invaluable in tile the sickroom as aft tire are tile th liot hot soups and broths booths all food intended to 1 he e served hot should ile be liot hot anti and all col cold I 1 foods cold it Is well nell when possible to place the dishes on the tha tray and pour into them to avoid spilling chocolate dainties chocolate Is such a general favorite that nearly everybody enjoys a recipe of the popular food french chocolate melt two ounces of biti t ter chocolate add two to tablespoonfuls of sugar and one half cupful of water boiling hot cook three minutes scald three cupfuls of milk with one fourth of bf it cupful of finely ground coffee strain and add thy tho chocolate with one eighth of a teaspoonful of salt heat with ul a dover egg beater and serve with whipped ci cr calum elial Lum chocolate sauce cook two squares of chocolate a cupful of fc and one halt half cupful of water together with two tablespoonfuls of butter find and one fourth teaspoonful of salt cook twelve minutes add a teaspoonful of vanilla and serve liot hot very nice oyer over vanillia va anilli tillia ice fee cream omit the flav flavoring oling when serving over ice cream flavored fla niall vanilla anilla chocolate mousse melt three reua quare res 3 of chocolate add one and one halt half cupfuls of sugar and one cupful of thin cream boll one minute cool add a teaspoonful of vanilla a n pinch of salt bait and the whip from three cup fuls of heavy cream A tablespoonful of gelatin mixed with it a little cold water ij added to tile the liot hot mixture pour ilour into a mold and lot let stand packed in ice and salt four hours cocoa ice cream take two cupfuls of milk otie one cupful of sugar one of cornstarch or arrowroot find one halt half cupful of cocoa cook tn in a double boiler tor for twenty minutes add four egg yolks well t benten beaten a teaspoonful teaspoon tul of vanlua ani a little salt freeze lre eze its as usual cocoa boll one cupful of sugar with one halt half cupful of water ten minutes pour the 0 over e r f foai 0 u tablespoonful tuble spoonfuls of cocoa Nv Illel h lib been beaten with four egg yolks coon co over hot water until of the consistency of soft custard bleat until cold add two cupfuls of whipped cream flavored with n little vanilla and n pinch of salt added turn into a mold and pack in ice and salt let stand four hours orange chocolate sauce afelt three tablespoonfuls of grated chocolate in it a double holler add three tablespoonfuls fills of hatter butter stir until well mixed add three egg yolks one at a time four tablespoonfuls of sugar and one fourth of a cupful of rich milk cook until thick add the juice ana and rind lad of nn an orange and serve at once and orange flavors seem to hr bt two that combine well ruall HL do |