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Show THE ,11 (KITCHEN fc, HlCADINCTU a. Wwnn Newpper Union.) Tha day la nona too short, tha Bight none ton Ions; but U too narrow la tha idtt between; Pallas Lore Bharp. ' - ' ' DESSERTS ' 'vt" A good dert which may be passed on and become a layer cuke Ik an ecao- omy. Bake a sheet of any plain white cake. Serve one-thi rd ' r one-quarter rut In squares for the dessert with a good pudding pud-ding sauce made as follows fol-lows : Take ' two table-spoonfuls table-spoonfuls of flour, three-quarters three-quarters of a cupful of BUKfir: mix well and add half-cupful nr more of any fruit Julee it hand, or water willi a tablespoon- i ful of vinegar. Cook until smooth ; add j i tablespoonful of butter mid a grating t n ut meg and pour over each serving, or puss at the table In a pitcher. The remainder of the cake may be cut In halves and put together with any dell de-ll red filling, and Iced or covered with chocolate, making a dessert and a cake from one recipe. f Lemon Rice Pudding. Take one cupful cup-ful of rice cook ett In one quart of milk until tender, add the yolks of 'three eggs (two will do), the grated rind of a lemon and sugar to sweeten. Heap in a baking dish, cover with a meringue made of the egg whites, and two to three tnblesooiifiils of sugar, and a tenspoouful of lemon juice. Brown the meringue ana serve either hot or cold. Bits of jelly may be added add-ed if desired, for a garnish. . Bread Pudding. In spile of the derision de-rision which the good old bread pudding pud-ding has had to endure, It fctlll la a fa-Torlte fa-Torlte In many homes. Take one and one-half cupfuls of milk, one-half cupful cup-ful of stiver, two slices of bread buttered, but-tered, one egg. Pent the egg and the sugar together until well-mixed ; add the milk slowly, heating all the time. Place the buttered bread la a buklng dh'ih, potif over the milk a ad egg; the bread will rise to the top f the pud. ding dish like a crust. Allow it to stand one hour and theu bake 15 minutes min-utes la a hot oven. Serve with top id (Ik, vanilla and sugar to-tnste for sauce. Hlngham Pudding.-Mix together one-half cupful of seeded raisins, one-half one-half cupful of molasses, one-fourth cup-fill cup-fill of chopped suet, one-half cupful of water, one-hnlf teaspoonful of soda, one-fourth tenspoouful of salt, cln- namon, cloves anil nutmeg. Add flour to make a drop hotter and steam three hours. A good conscience, a food tab.a, food digestion and a rood lfwhat bfrt , tar haat thou in thy iur, O liaaven! CHAPTER ON SOUPS s Jfor the beginning' a dinner or a luncheon or even a supper dish on a cool, crisp night there is nothing that quite touches the BiHt as a good seasoned soup.' If one object to meat soups, there are the vegetable soups ; If neither lults. there Is still fruit. I-I I-I Cherry Soup. Take om - quart j of fresh or a pint or canned cherries, ene 'quart of water; conk and strain. Ue-turn Ue-turn to the fire; add sugar and whole cinnamon and whole cloves to tosrte; thicken with two tablespovufula ; of cornstarch, stirred smooth In a little Cold water. Svrve hot with croutons or with dumplings prepared of cIiquj paste and cooked In Ihe soup. ; Philadelphia Fruit Soup. Take one cupful each of dried apples, pears snd raisins. Cover with warm water nd i soak for an hour, then add two capful cap-ful of cranberries which have lep cooked until lender and pressed through a sieve. Cover with two quarts of cold water, boll for mi lieur, sweeten to taste, prens through a uleve and thicken wilb two lablespfNinfuls of cornstarch rubbed smooth witli a little cold water. Cook until the cornstarch corn-starch Is well-ciMiked ; serve cither old or hot. j I Velvet Soup. t'ook one-linlf cupful of tnploca In six cupfuls of well seasoned sea-soned veld stock. IWnl the yolk; of three eggs and pour in the soup; Stir until smooth and creiimy; season with suit, pepper nnd grated nutmeg. Serve hot with cmutiMis. Brown Onion Ssup. I'cel a ihien brown onions and fry until browij In butter, add I w o teaspoonfuls of sugar. I When brown add four cupfuls of heef 1 stock, hrlnt to the boiling point and , serve very hot. i I Scotch Puree. Put Into a kettle one pound of mutton with the broken bones. Cover with three quarts of Xva-ter Xva-ter anil bring to the boiling point. S'kltn ' nnd simmer fr one hour. Add six potatoes, po-tatoes, two onions, one carrot cut flue, and simmer two hours longer. &n-. &n-. son with salt, jx-pper and butter; sltn-j sltn-j mer 30 minutes, strain tbrougl s coarse sieve, reheat and serve wits crouton. I Noodles. Take one cjrg, pinch of' salt and one-half nn ere shell fulj- of I wnK-r. Stir In flour until It can , be I rolled us thin, as pnier. Sprend out to dry. Roll like a Jelly roll mid cut ! In thin slices with a sharp kr.lfe. Add ; (o the boiling soup Mid conk twenty ; niinutes. The noodles which enn be bought ' snd the letter trackers are nftriictive garnishes for soups. |