Show The e HEN I I CABINET Q c 1926 1925 Western estern Newspaper Union The reward of or a n thing well done Is to have it done Emerson It Is better better- betterto to try to do something something some some- thing and fail than to try to do nothing and succeed GOOD THINGS TO EAT Summery desserts appeal at this season Ice cream and frozen dishes lead In favor tho though ugh many puddings are very G popular Plum Pudding U Jelly 00 Cover Coverd v e r d half a box boa of ot gelatin with one one- half cupful of cold water and let stand for tor half an hour Chop ChOI one cupful of raisins add one-fourth one of a n cupful each ench of ot currants and sliced citron Cover the fruit with witha a tablespoonful of orange e Juice Scald two cupfuls of milk add one cupful of sugar stir until dissolved Melt an ounce of chocolate or cocoa over hot water add to the time scalded milk with the gelatin which has been dissolved over hot water Strain Into the milk and remove from the fire Let the pudding stand until It begins to thicken before adding the fruit Stir SUr It In gently until until until un un- un- un til well well well-ml ed Turn Into a mold and put lut away to harden Frozen Pudding Scald Pudding Scald one cupful of milk add one and one half cupfuls of sugar and stir until dissolved Mix one tablespoonful of cornstarch with a little cold milk add the beaten yolk olk of ot an egg add to the milk and cook of hour stir stir- fully three-quarters three an I ring rIng occasionally ally Take from the fire and add a pinch of salt a teaspoonful of vanilla one cupful of chopped raisins ral rai sins and one-fourth one cupful of nuts When cold add one cupful of preserved peaches penches or other fruit and a pint of whipped cream freeze Half a bo box of gelatin may be used In place of the cornstarch Pickling Time Pickles of various kinds occupy a place In many menus menus and if omitted the lack Is felt feltA A moderate use of ot pickles and f a 1 condiments f for forthe forthe o r the average adult adua 1 Is healthful and adds to the eni enjoyment enjoyment en en- i m of more wholesome foods As vinegar and spices are the time Important Im lm- ingredients In pickling It Is wise to choose the best Many an otherwise delicious combination has been spoiled by poor vinegar and Indifferent Indifferent indifferent In In- different or Ill flavored spices It pays pas to get the best even at nt higher cost I II h h tI k e t 10 s Ol or of me tile vinegar vinegar vu on t m un e mar lU lL 13 so strong that It needs reduction with water In all salad dressing It la Is safe to dilute with equal parts of water The taste Is a goo good guide The chief charm of a n pickle Is Its crispness Scalding usually destroys this and when possible It should be avoided as too should the use of alum which Is very unwholesome even evenIn evenIn evenin In small doses Ripe Cucumber Pickles These These are prepared as one does mater melon pickles and when well made are tender tender ten ten- der and delicious Cut the ripe cucumbers cucumbers cucumbers bers into halves lengthwise Cover with salted water and heat gradually then let them stand for tor an hour or two Remove and chill In Ice water this keeps them firm Make a by boiling tw two pounds of sugar one pint of vinegar two tablespoonfuls each of ot whole cloves and cinnamon tied In a cloth Add the cucumbers and cook ten minutes remove the cucumbers to a Jar and pour over the boiling hot Seal in Jars and they will keep a year Oil Pickles Slice Slice one hundred small sized cucumbers unpeeled and I three medium or six small onions sprinkle thickly with salt snit and anti let stand I overnight ht In the morning rinse off oft the salt suit anti and nn place In jars Cover with time ilie following Two quarts of vInegar vinegar vinegar vine vIne- gar two thirds of a cupful of mustard seed one tablespoonful each of celery seed and ground pepper and one cupful cupful cupful cup cup- ful of fresh sweet olive oil Mix well before pouring over the pIc pickles les wt |