Show athe KITCHEN kiefl nr TIEN CABINET 4 1923 western union I 1 no r race ace is over till the last lait yards yarda run no game came is if ever lott lost until its won A tire lire la is never dead while the ashes still are red nor 1 the lie sun un set act in the iho sky until the day la Is done anon 1 1 TASTY DISHES do not till fall to serve several dishes of young turnip greens nhen out the turnip patch it if wise louwill have bare plenty of greens cook the immature turnip witti the tops after washing well then serve the old fash joined hog jowl with greens green and corn bread put the well washed greens of turnip over the fire and cook twenty minutes then add the jowl which has been well cleaned and trimmed cover closely and cook cock until tender drain the hie greens greene place the jowl in the center of a hot platter season the greens well with salt pepper a bit of vinegar or lemon juice and arrange around tile the jowl garnish the dish poached eggs and pass corn bread elther either dodgers or pan baked skillet bread melt one tablespoon ful of lard end and add to it one quart of corn meal one halt half teaspoonful of soda one teaspoonful of salt and elou enough it water to make a still stiff dough doug gh about one and three fourths cupfuls cup fule make into oval cakes and bake in drip pings in a hot skillet until well browned on both sides the crisp brown cracklings crac klings left from trying out lard are often added to these cakes here Is a missouri dish which will be found seasonable at any time of year jear and Is especially delicious missouri ham with biscuits the ham baca itself must be fine and juicy cut thick and parboiled in a little water if too salt cohered while parboiling par boiling to insure a tender meat fry until brown and crisp and place on a hot platter prepare hot raised biscuit either soda or baking powder thicken the fat to in the pun pan with two or more tablespoonfuls of flour cook until well browned add gradually one and one half cupfuls of thin cream and pour when hot over the split spilt biscuits placed around t the platter of ham 9 deviled Cucumbers reel and cut ahree idree Ih ree cucumbers into halves crosswise cook in salted boiling water until transparent and tender prepare the fol follow following loving ing sauce in a bowl to four tablespoonfuls of salad oil add one tablespoonful of vinc vinegar gar one fourth fourtly teaspoonful of salt a da dash ai of cayenne arld and tile yolks of two hard bard cooked eggs s put through a siene deat beat with a fork and place the drained cucumbers on a platter with nith the sauce poured over them nice served with fish about mint A sprig or two of mint added to a vegetable salad adds a piquancy and makes such a common salad as potato quite different crisp salad S a I 1 a d dice three young cucumbers after peeling with three seedless seed sc adles lees oranges mix and arrange on heart leaves of lettuce sprinkle with two tablespoonfuls of finely cut mint leaves and ana serve arith with mayonnaise dressing made from mint vinegar or french dressing using the mint vinegar garnish with it biesh esh mint leaves dipped in egg white then in sugar crystallized mint leaves may be used adding much to the appearance pe arance of the lite salad mint sherbet bruise the leaves of ct a well packed cup of mint add the juice of two lemons together with the zest obtained by rubbing each lemon with a cube of sugar let stand with the sugar covered for half an hour cook one pint of sugar with a cupful of water to a about ten min utes add a cupful of orange juice and lemon and mint add a cupful of cold water strain and freeze garnish each cup cop of sherbet with a sprig of fresh mint mini garden punch pour a pint of boll boil to ing water over three teaspoonfuls ol of tea and halt half a cupful of mint leaves crushed let steep for or five minutes strain add six small cubes of sugar which have been rubbed over a lemon and cool add one can of crushed crus lied pineapple together with tile the juice and the juice of two lemons serve in tall glasses halt half filled with shaved ice fee ant and topped with mint currant cooler infuse a plot pint ol of tea with mint as in the above recipe whip a glass of currant jelly and add to ala pint of boiling water stir until CA A ved ived acol mix alix the ingredients the juice of two oranges and sugar or honey to sweeten serve with lee ice find and a sprig of mint mint SI sherbet erbet brulio the leaves ot 01 a bunch of mint add to them the juice of two lemons with the zest lest ribbed from the rinds with cubes of sugar let stand covered fifteen minutes cook a plot pint each of sugar and water ater for live five minutes then add one half cupful of orange juice and the mint when cold strain and freeze mint blint sauce Is made by bruising brunsi mg two tablespoonfuls of mint add a table spoonful poon ful of honey or sugar and just a bit of vinegar till all heated hot tills this sauce fance Is good with real venison mutton or lamb AUL AU L ki ka |