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Show .... - ,K eKlTGHEN.V S CABINET ( ' ........ J ' . "- :: ( by WmWQ Nwsppdr Untou.1 ; V r - . ., j "1 am glad that my Adonis hath ' ' a, sweet tooth In his head." ; . J MI can teach sugar to slip down A ,4 . your throat a million of ways." . 1 A FEW CHOWDERS t ' ' There Is no more substantial, warm-mg warm-mg dish to serve on a cold night than y some form of chowdert ' 'j f"" :Fi t 11 uiay 1,8 corn' 'resl1 ' " teM l flsh, clams, or Sitit cod-1 rii flsh; all are appetizing, . llJJ when well prepared.' 1( I fMfii Wnere freBij ciuma ar ) r- jg5f to be obtained the follow- . - LJ lng will be enjoyed : ' ''V IZ&Wft; Clam Chowdi r ; Clean, ' pick over one J quart of clams, using a , 1 " t cupful of cold water; drain, 'xservlng the liquor and heat to the boiTiPg point, then strain. Chop , J. , fine the hartlpart of the clams, cut '4 pork Into unialrpto, using a one and J one-hulf Inch cube ohfat salt pork to try out In an iron frying"!; add on sliced onion, fry for five nilnutcA, Par" , . boll four cupfuls of potatoes I cubes, for five minutes in ball . r ed water; drain and put a laylT- '4 potatoes In the bottom of thJCg ' kettle, add the chopped c . v ... . -' kle with salt and pepper.KhJUIl ' flour, add the remainiil . - - uprlnkle again with suit - ; and add two cupfuls of bolral , . - Cook ten minutes, add a a - ' ; ; a milk, the soft part of the claaBaJ - : - -four tablespoonfuls of butter. s5 , . three minutes, then add eight mW , crackers split and soaked In cold mlli. " ' to moisten. Reheat the clam water V: ffL .'' " and add a tablespoonful of butter and flour cooked together. Add to. tho I chowder Just as it Is ready to Bervev ' the clam liquor has a tendency to cur- . die the milk. k Lobster Chowder. Remove the meat from a two-pound lobster and cut Into V yj Bmall dice. Cream two tablespoonfuls -t f . of butter, add the liver of the lobster (the green part) and two milk crack- f 1 ers ; scald a quart of milk with slice l 1 1 of onion, remove the onion and add l I - milk to the lobster. Cook the body. . r -'. bones ten minutes In water to cover, " f J Strain anJ add to thecbowder. Sea- JP gon with salt and pepper WJ serve. f Corn Chowder. Take a can'of&rn, four cupfuls of diced potatoes, odj ( ' : and one-half Inch of salt pork, onel illced onion, four cupfuls of mllk," .' eight crackers, three tablespoonful of -'a ... y butter and rait and pepper to taste. V Combine as above. Codfish Chowder. Take an Inch illce of fat salt pork, cut into dice and -s fry In the chowder kettle until brown, then add six sliced potatoes, three pmall bulons also sliced; cover with , boiling water and cook until tender. Shred half a pound of salt codfish, add to the kettle with a quart of hot n:llk. Season well to taste and serve eacTl vCf$ r Eortlon with a milk craflcer which baa Ti( een softened In hot milk. ' The constant duty of every tnaa f ' to his fellows la to ascertain his own powers and special gifts, and to strengthen them for the help of others. John Ruskln. MORE SEASONABLE FOODS IS When cooking hubbard squash wash I ' It without cutting and place It In the I m 1 1 oven to b a k e. I . . ' '!,''.'' , . 1 When it seems --Cy? ' tender remove, Pl and take out , 11,8 8eed3 lt wm , Ktt be found to be l ' J niore dellcate 'o J flavor than when boiled or steamed or even baked In sections. A pumpkin may be prepared In the same way, saving sav-ing a vast amount of handling and hard peeling to get lt ready to cook. It Is well to vary thoMvaj jf sen Ing potatoes; one likes a change tt$w f the usual methods of serving them. , Pimento Potatoes. Season three cupfuls cup-fuls of hot rlced potatoes with three tablespoonfuls of butter, one-half cupful cup-ful of cream and salt to taste. Beat vigorously for five minutes. Add one and one-half plmentoes (canned) cut Into small pieces and forced through a coarse sieve and beat until well-blended. well-blended. Reheat and pile on a hot dish. Another appetizing way of serving serv-ing potatoes for a change Is prepared as follows: Spanish Potatoes. Boll potatoes as usual, cut Into quarters, drain and when well-dried from the steam turn into a hot vegetable dish Into which la placed two tablespoonfuls of butter to one of minced onion; Increase the amounts to thoroughly season the amount of potatoes used. Chop with a silver knife, mixing well ; season with snlt and pepper and serve very hot. Baked Indian Pudding. Tuke a cupful cup-ful of cornmeal, scald with a cupful of - t boiling water and stir Into a quart of hot milk; let come t the boiling ? point, add one-half cupful of brown y sugar, a cupful of raisins, a fifty suit, ' two well-beaten eggs and u'fCfd of , chopped suet, n teaspooiiful f Jrated ; nutmeg, three tnbteHpnunfuls of mo- f hisses, or mow sugar may be added If desired. Add another quart of cold ' milk, pour Inio a deep pudding dish of crockery and dredge the top with flour. Bake for half a day In n slow oven,' stirring for the first hour or two to have tbe mixture well blended. Serve ! hot without KMiice, or If a sauce Is de sired serve with a hard sauce. |