Show the KITCHEN CABINET 4 ac ma 1927 1021 western union blent be t the th tongue that speaks nt no til ill whose words are ara always tru that keeps the law of kindness still whatever others other do blent bleat be the hands hande that toll to aid the great worlds ceaseless need the h hands ends that never are afraid to d dj a kindly deed PLEASING FOODS fish to the hie table by the direct route from sea lake or stream la Is e course the ideal way 0 merln sen ins them but modern methods of 0 preserving make inake it possible to obtain canned fisli fish and sea foods of all kinds A few cans of your favorite variety will add greatly to your comfort when unexpected company drops in fish ash in the can is 13 more expensive but has very little it if any waste and the labor of preparation la Is all done dolie canned flab roe very nearly dearly equals the fresh and Is adapted to the making of salads and croquettes croquet tes well seasoned roe roc brushed with olive oil and baked with a tomato sauce over it Is unusually good roe salad empty one can of fish roe in a thin cheesecloth bag and drop into boiling wafer tor for ten minutes to prepare the water add a bay leaf a teaspoonful spoonful toa of lemon juice three cloves boll fifteen minutes when cooked drain and set the roe aside to chill pouring french dressing oer it let stand fr for an hour and serve with watercress baked sardines drain one dozen fair sized sardines on paper then dip them into lemon juice ant and cracker crumbs bake in the oven lor for fifteen minutes slake make a sauce of one cupful of tomato and one onion cut and toast some whole wheat bread spread with butter then lay on the fish cut the bread into strips the of fingers pour over the hot sauce nn ant serve smoked salmon on toast cut strip of salmon into very thin slices ant am broil delicately have ready rounds 0 toasted bread lo buttered uttered lay on th slices of salmon garnish win hard cooked eggs serve with sprint beans few know the value of nuts ns its food they are highly nutritious A tew few 0 some kind or other should be fauni n i in every h luncheon basket por lor the fruit cockfi locktu must most bholi a i 1 5 fl grapefruit 7 0 or apricots it S fruit serve 1 S 4 ik that h has as beeri a A cl 0 ing ng lemon ju t 2 0 Z a g CS tall glasses an 0 S Z 2 1 l i ta EO C i I 1 abood A good wo work akl g 5 djs 0 rl an d 0 takes pride in 1 beir air card cara utensils lis in the kitchen should last api years yeara with propel ED UJ elfr use such things as egg 1 I 1 beaters or any utensils utensil that turn with a arani crank and have oil in their gearing should never dever bi bc put into water up to tit th gearing unless soiled then wash quickly vitt clear hot lot water and dry thoroughly before putting away tins molds sheet iron paus pans ond find all utensils subject to rust should be tl carefully dried before putting away it Is wise to grease lightly wa with I 1 11 salted baited tat fat unless used at least once a week be careful of tie the bone wood ot 01 pearl handled cutlery such never be dropped into water bw bu washed and rinsed and dried with p soft cloth sieves unless used fo foi fat should neice be washed with soap clean with a bruh using soda in stead of soap graters craters it if washed at a boon as possible using a vege brush rinsed and dried will neve levei need sealing all saucepans should be as bright and clean outside a as inside this I 1 not dot always easy but if they are never allowed to keep a 81 spot the work 1 li not liard hard dish towels if rinsed in cold water tile then washed in hot suds will keer white bu butter t er c crumbs irl by putting them int a dai dish h wi with melted butter then stir ring until well and evenly buttered these crumbs are much better for lin an dish using such crumbs than if dr crumbs are arc dotted with bits of butte when working with almonds elthe POUD pounding dIng them or grinding add a f fet drops of rose water to keep them frou brou oiling bread crumbs are better used fo all foods which are arc fried than cracke crumbs crumb as the latter soaks fat croquette croquettes tes s meat balls and such dishes heis may luay be prepared nod and covered with bread crumbs tile the day before then fry when needed tile the poorest lionie home may furnish g glass polished to brightness a pret pretty ta shaped tumbler or a sherbet glass placed on a 1 l pretty paper oily dolly tile the plate does not matter so much such a drink will appeal to the eye eve befort before its delicious coolness Is tast lasted ed keep candies tor for use on oll ice for a day or two they will burn buril clearer and longer the brush of the carpel I 1 sweeper before using fivel 1 |