Show FRENCH FROM A COOKS KITCHEN DIARY TIIE THE CELESTIAL KINGDOM SENDS A NEW RECIPE straight from neiping comes a new recipe for or a toothsome corn bread which Is steamed instead of baked tho the recipe has been somewhat americanized and Is easy to follow sift together 34 3 4 cup cornmeal 1 cup flour V cup sugar 4 teaspoons baking powder and teaspoon salt mix this with 2 cups milk 1 beaten egg abd 2 tablespoons mazola stir in ah pas dates quartered pour into an oiled pan and steam tor for 1 hours serve perve hot with butter SUP ON THESE SO SOME ME SUNDAY NIGHT ham sandwiches are nothing new or extra thrilling but ham sandwiches saute are something else again slices of baked ham are put between slices of white bread tho the sandwiches then dipped into egg ege and milk mixture and tried fried in mazola first on one side then on the other serve with spiced peaches add some hot coffee and tiny cakes and your sunday night menu Is complete a 0 0 grandmother MADE THIS FIRST in grandmothers day dried apple pie was a dish fit tor for even the visiting preacher A metropolitan hotel served it recently in its early american restaurant and it was so popular it has become a regular specialty of the house simple tor for you to duplicate just line a pie tin with pastry lay slices ot of dried apples in it alternating them with pitted pas dates add the usual cinnamon sugar and butter put on the top crust and bake 0 0 0 0 A BREAKFAST THRILL the process tor for canning grapefruit juice has been recently improved and latest taste tests indicate that not even the experts can tell it ft from the squirt lu in tho the eyo eya variety laboratory tests prove that the valuable vitamin C Is not lost in the canning process now the whom whole family ean an have its morning mornine grapefruit juice without even having to own a squeezer a a a FANS ARE FANCY most hostesses are familiar with pickle fans tor for garnishing varnishing garni shing cold moat meat and salad platters now potatoes are so prepared for decorating the meat or fish platter slice the potatoes lengthwise in III quarter inch slices fasten five slices together with a toothpick drain bake toy for 16 minutes or so until brown basting them frequently during the cooking with mazola to give them a golden brown color IP IF YOU LIKE GINGER for a now new flavor try dropping a piece of crystallized ginger in your cup of 0 tea in making puddings or custards bustards cus tards in which lemon is used a little powdered ginger dashed into the ingredients will bring out the rich flavor some people like a dash I 1 in mayonnaise which Is to be used tor for fruit salad dates stuffed with ginger using pasteurized dates and I 1 crystallized or candied ginger bavei have always been a popular sweetmeat and some cooks like to garnish the cocktail of grapefruit grape truit with candled candied ginger LITTLE PIGS 1 FOR THE BIG ONES sausages come into their own during the cold days the family will enjoy a sausage plate some cold noontime bake the sausages serve them with apple rings and with sweet potato cakes made from mash ed sweet potatoes dipped in lour flour and fried in sausage tat fat pass maple karo to eat with the cakes WHEN ICE cral f ice cream filling in layer cake Is making a grand slam with bridge party goers of 0 late the cake part Is any mixture you wish to use the baked cake chilled in the refrigerator ICE CREAM cread FILLING mix 9 3 tablespoons of 0 lour flour with cup sugar un until til they are thoroughly blended add to this 1 ah cups clips hot milk and stir in a saucepan over the fire until it boils mix three egg yolks with cup karo syrup and ig i teaspoon salt stir into thickened milk mixture remove from tire fire and beat in stiffly beaten 3 egg whites flavor with lemon cool whir whip 34 3 4 cup cream beat mixture and add cream divide mixture into 2 or 3 cake pans same size as layer cake freeze in refrigerator and use between layers rilo pilo shredded cocoanut coco anut or on top |