Show the 16 he KITCHEN CABINET 1 I 1 5 s L i J Q 1928 1926 western newspaper union the lila hest duty 0 of the state ta Is so BO to legislate anil and minister as to make good homes bombs far it Is only a larger home and tor for the same uses lists that tb a t the state exists ullen hilen idich arda ar d s i 1 seasonable FOODS there Is probably no weal of the day where dainty service and pretty dishes are more appreciated than at the morning meal dieal we hear much a about b 0 u t starting the day right and it Is ve y important A hurried breakfast over an untidy table may be tile cause of many of the unhappy experiences of life start the lay day right with a 11 neat eat table well cooked food anil and a cheerful e 11 erful smile fruit Is iq tile first which appeals to most in tile morning whenever ios iafe fresh green foliage of the lip fruit itself lq Is the prettiest garnish after tie ole fruit comes tile the morning cereal As there nie are already hundreds of them to cook or berve uncooked variety U Is always present pic the whole wheat us as it comes from the granary Is an ideal breakfast fond for all ages wash it well and soak overnight then cool cook all day or until every grain Is burst and covered with the gelatinous center of the grain serve with top milk or cream cream A quantity cooked at once will keep for several days it kept in a cold place fried chicken southern style joint a fat young chicken dredge with flour salt and an pepper and place on a platter in a deep frying pan fry out a half pound of bacon add one cupful of lard and when smoking hot lay to in the chicken turn when brown giving tho the thicker pieces longer time to cook choh place on a liot hot platter and garnish with water cress breakfast muffin deat one egg add one halt half cupful of milk flour dour with two teaspoonfuls of baking powder to make a soft batter then add two tablespoonfuls ble spoonfuls of butter and pour into well greased muffin tins to bako bake in a moderate oven blueberry cake cream a tablespoonful of butter add one cupful of sugar and when well blended add two well beaten eggs beat five minute minu tea add a teaspoonful of vanilla a few gratings of nutmeg neg two teaspoonfuls teaspoon fula of baking powder sifted with two cupfuls of flour add it 11 pint of well floured blueberries and bake tit in a loaf or in muffin pans put thinly sliced cake together with jelly or preserves and serve with a custard sauce or whipped cream for dessert good food for company we all enjoy giving our friends something unusual and attractive when entertaining them A dish which may be doubled to serve a large number la Is chicken garmein War mein clean and cook it a large chicken in plenty of broth one small onion removing it when the luc chicken Is lone done take out tile the chicken end and cut all meat front from tho the bones reser aing it in a dauble boiler where it will keep hot in III the broth cook two bundles bunches or more of celery cut into inch pieces these when tender are removed and noodles added to cook in the broth keep all the food hot over water ond and gervea nest of noodles on it lot liot plate then a spoonful or more of tho the cooked celery and top the dish with chicken if any of tile broth Is left it may be prepared with flour and served as gravy seasoning Is very ery important in this dish as it Is tit in till nil food canterbury chicken cook together three und and cre cae half tablespoonfuls of butter with one tablespoonful of alne finely chopped onion add one tablespoon ful of cornstarch tile the onion Is 1 1 yellow pour over one and one half cupfuls of chicken stock bring to the boiling point and simmer slin nier for ten minutes in in add one halt half tablespoonful of 0 lemon juice three fourths of 1 a I teaspoonful of salt a few dices of paprika find and one and one half cupfuls 0 of cooked chopped chicken serve very hot on toast ham with ader C der winve n allek center cut of han ham ut tit least two li it s thick iny it in a trying frying pan und quickly sear on both sides add a cupful of sweet elder one tablespoon tut tul of minced parsley and let it simmer for nn an hour on tile the bark back part of tile s tove stove or in fit the oven serve with it sauce poured around the liam and garnish with parsley frozen boston pudding Pud dino grate one half pound of day old hoston boston bro brown nn N n bread pour over it a pint of cream boiling hot let stand until cool prepare a rich custard using a pint of milk three eggs and two tablespoon fuls of sugar cook until tile alie custard coats cents the lie spoon chill and freeze ns as usual serve garnished with prated grated macaroon crumbs or with tl it molded pudding on a pi platter nitter garnished with a border of whole macar macaroons canned fruits jell jellies les jams and rel isheal of various kinds arp ans usually provided in most homes hoines with willi good milk and a can of its asparagus one may have cream of asparagus soup in ten minutes or less leas cream potato soup la Is another delicious cream soup to serve yuu |