Show 1 the ome KITCHEN CABINET c 1927 newspaper union llo lont alf AH you have really to do Is 3 to keep your back as straight its as you can and nd not think about what I 1 ie on it above all not to boast ot what Is on it the real meaning of 0 virtue Is that thai straightness of 0 the back ruskin seasonable IDEAS sweet elder cider besides being a delicious autumn drink Is a splendid flavoring agent try bak ats a ing the next harn ham i with cider poured baffi over it basting it V ass often during EDO tho jl S baking bakius for vc oc fy cassons when assy rich meb iced dishes are the ile following will be enjoyed cider frappe coll boll together one and one half cupfuls of sugar and it pint of water for five minutes theu then adil add one quart of sweet cider two cupfuls of orange juice one halt half cupful of lemon juice cool and freeze to a mush during the cool fall days it Is delightful to sene ones friends with a cup of hot tea and some small dainty As the average dining hour Is before reven even heavy cokes cakes and sandwiches sand should be avoided it if we are to enjoy a good appetite when we reach the dinner table cookies made at this season are good as long as they last making a dainty tidbit to serve with nith a cup of tea Leb kuchen deat four eggs add one pound of light brown sugar two cupfuls of flour one teaspoonful of cinnamon namon two ounces of citron cut into thin slices one fourth of a pound pound of 0 blanched almonds shredded his blix and bake in a sheet cut nto into narrow strips five indies inches long ice before taking from the tins spice cookies cream one halt half cupful of butter and one halt half cupful of lard with one cupful of sugar add one cupful of molasses one tablespoonful each of ginger and cinn cinnamon rmon one teaspoonful teaspoon tul of ground cloies cloes one and aart one halt half teaspoonfuls of soda dissolved in a one half cupful of hot water mix and chill well after adding flour enough to roll leave in a cold place over night eight and bake to in the mornin morning cornflake Corn flake macaroons Macar beat two egg ega whites until ft light lit add one cupful of sugar and one cupful each of coconut and cornflakes corn flakes two tablespoonful s of flour and a teaspoonful of vanilla with a pinch of ESIL alt drop liy by teaspoonfuls on baking sheet and bake until lightly browned supper luncheon foods A hot soup Is always a welcome dah for luncheon or supper there are such numbers from which to choose that we may have a differ ent one tor for every day chicken soup with R alce ice re motie moe all the meat from the bones ot of roast fowl and cover the bones with cold water simmer for two hours bours add a bit of celery and onion add one cupful of cooked rice to the minced meat and pound to 0 getler to a pulp strain the broth a and ad stir into this the rice and meat krang bri n 9 to the boiling point and add one cupful of cream or the same of milk and a beaten e egg season to taste and serve at once creamed tuna tun put ar six tablespoonfuls of butter into a saucepan and when melted add the same amount ut of lour flour one teaspoonful of salt and pep per to taste stir into a double boiler with three cupfuls of milk cool cook until thick then add one can of flaked flake 1 I tuna ish fish and four hard cooked eggs cut into bits serve on hot crackers or toast roast candelon Can nelon of beef take one and one half pounds of ground round steak the grated rind of a lemon one fourth teaspoonful of ground mace two tablespoonfuls tablespoon of butter one fourth teaspoonful teaspoon tul of pepper the same of paprika and a sprinkling of cayenne mix ills thoroughly make into a roll cover with strips of bacon and arrange across tile the roll four large bananas halved lengthwise sprinkle with lemon juice and bake a delicate brown serve sere with the bacon and bananas as a garnish sweetbread Ra cream and ami parboil one sweetbread and cut it into small cubes abelt two table tablespoonfuls poona als of butter add three of flour and when well blended add one cupful of chicken stock reheat the sweetbread in tile the sauce add one fourth of a cupful or f heavy cream whipped one half balf teaspoonful of beef extract and i aalt all and norika I to taste with a 11 bit of juice fill ramekin dishes cover with buttered crumbs and bake until the crumbs are brown bron mexican hash take two cupfuls of any any good stu stifling fling add an equal amount of bread crumbs and a few tablespoonfuls of leftover corn vea tea sun well with will salt pepper and butter and moisten bilth any leftover gravy put into a baking dish and bake until hot cranberry and cottage cheese stew stev cranberries lind sweeten then mold into small forca serve on plates plate with a small mold of seasoned cottage cheese with it spoonful s of mayonnaise nu hwi |