Show jjoe eKIT Cm 1 1 0 96 1928 western cwg paver 1130 union lon ly in the petty cares carea and trials that perplex us day by day i mid tho the tolls and self belt denials denial wt we encounter in our way when we feel our patience tailing falling q and our coura courato cit almost gone 4 two things still well find avail 44 lne ing I 1 6 keeping sweet and holding on i r SEASON seasonable ABILE FOOD k ill where there Is infinite variety aroa broms which to choose it shows lack lach of progression t to 0 continue with alie same foods day dai after a fter day A good sofij 1 stock which way annys be kept for s sev e v eral era days in ili thi the I 1 ice chest Is always a welcome asset to the larder soup aup stock a large onion into a deep granite dish ad adi add I a all 1 of turnip cut fine a large carrot carrol also als 0 sliced three stalks of 0 celery three thre P dozen peppercorns six cloves of 0 cinnamon three bay leaves them the same of parsley sager sage and thyme andr ami summer bummer savory satory 1111 the lie pun pan willii cold water bring to the bolling boiling and simmer slowly until fie die vegetables are well cooked about two hours strain a coarse muslin ms and measure the liquor for each quart adil add one ten teaspoonful spoonful ol of beet beef ex tract dissolve the extract in a little of the soup and aim to tile rest coll boll up once and are aspic may till bet prepared from froin this stock by adding gelatin IL fur for a corn ohp add one cupful i ot of cooked corn that bibs fibs ha s been pres seil through a sieve to six cupfuls of thi ilie 1 stock I 1 A A split pea soup soak one cupful fqy ot split eglit leas peas over elgh and boil in the same water tenar r add a sliced carrot a silted an and half a tuc fur nip dp brown te vegetables tables in a lettle butter cover ath be beet 1 ef stock boll boil up 4 rub through i 1 a alslee und and reheat aki A ham bam or soup bone inay may be used it if cooked lu in the peas omitting dwitting lie ilia stock stocky creamed sweetbreads Sweetbread Sweet breads 3 0 sweetbreads sweet breads in a little acidulated au dilated du wa 1 1 1 i ter 1 rain drain I and cut loto lato small pieces pirva 1 prepare ap are a cratic sau sauce of halt half chick chicken elit broth and halt half creinin cream thicken lilt flour and butter cooked together acid tile the sweetbreads sweet breads A few cooked I 1 rooms and a little chicken if at hand will make the dish still more appe 5 i hamburg sponge soak a table spoonful of gelatin in two fuls of water theu then add the juice of a an a orange bent the yolks of three eggs with one halt half cupful of sugar then add alk the e dissolved gelatin and a little littie grated rind of the orange orf inge bleat until it thickens then add the willy slimy beaten egg whites mold and chill serve with crushed fruit and sugar or jam small cakes to serve vi with iti a cup ot of tea when a friend drops in of un an a small cale cake or a variety ot of homemade home bouie made 1 1 cloues with a sandwich or two helps the hie fee feelings lingk h hns ls given and and received the olti old fashioned crul lers which our g grandi randi mothers made are dainty tidbits which every one likes hiles an and id will always he be popular crullers Crul lers cream one fourth fourtly ol of a cup cupful ful ot of butter with one cupful ol of i sugar add the yolks ot of two well beaten eggs ege s then llen the whites whiles beaten stiff mi it four cupfuls of lour flour with three still airl one hull half teaspoonfuls spoonfuls lei of baking baiting pim fler ode fourth of and add to file alie butter bulter mixture with wilb ae ine cupful of milk alx illi and toss loss on a bicard roll thin udd and cut into pieces three indies inches long by two inches wide make four gashes one inch ion long at intervals take up by running the finger in ID and out of the gashes git lies and lower inlo info deep tat fat 1 ry ill sn ne as couglin fou glin tits sprinkle with sugar alien hen cold ginger cinger snaps heat fleat one cupful of molasses mo lisses to the hie boiling point and pour oer ottelia lf envia of shortening add three and bonef aine figu V i rah cupfuls 44 f lour flour tea of sodd one of ginger and one anti anil one ine half li ien i Austi fuls of il salt al ah o cepil and thain n bly chillis virt all 11 TI to s wie ne vf of lilt 1 nily iiI lure fure on n aluf pit iward endroll nn lin droll us its thin as jos will a 1 round clifter fl into 11 or jiahe in a maili 0 oddi pit keeping ket aliis me I 1 lie cowk chilled will result in a cooky ap a less clour need arri he fie used in ri hermits cr avi of 0 a cut cup ful fill of buffer lint ler add two tv cupful of sugar gradually T then oneil did duphil of raisins cut cul into bits 4 inic ne ifa egg well beaten hair atiel two tw table sil of milk mix allx and OD sift one anti threta ft urthia cupfuls cup fills nt flour with two te of baking powder pow lr ful of cinn cinna ninon inon and one fourth ten tea spoonful each of cloves cli ives mace anti out nut nimg artl add to tile hie first mixture roll noil ou out not too thin and bahe in a mod 1 ernie oien mm vanilla wafers tale one third curt cup ful each of lard and li butter ater add old one 1 cupful of sugar and when will wl I 1 mixed add one beaten agg and one 0 e fourth 5 cupful of milk allx x and sift two wo cup fuls of hour flour with two teas of baking powder an and one hair tea teaspoon Poon r ful of salt then add two teaspoonfuls of vanilla to lo the first mixture and mix mis all together roll noil cry thin cut into rounds arid sprinkle with sugar hake in a quid quick oven H d |