Show THE mr i KITCHEN t tv v iii 11 CABINET L g. g q c 1910 1 N Newspaper Union A box or of sweets weeta compacted lie Herbert I can eDn teach sugar BURRT lIu ar to Blip down do your throat a million ways nays SK The Tb last of IB le est last Jut Richard rd Third OUT OF THE CANDY BOX As we enjoy comforts and aud luxuries unheard of In Russia one writer assures assures as as- us as Ion long Ions I j as fiS our middle classes can cnn eat ent I plenty of candy cand 1 and Ice cream we ii Jj need never fear V Vl l for tor our patriotism The ensemble Idea In tn dress Is I being currl curried carried d Into the appetite for tor torI candy For Far example a n ho hook book k and a I box of ot candy Is as we all know the high sign of enjoyment Th The story or orI I book being belli read should have the candy i j to go with It sa says s 's our Confectioners Confectioner's I association Match the moor mood of the thet t book Theres There's salt water taffy for forthe forthe or orthe the sea story french bonbons for fur the brittle for forthe forthe I Ithe boudoir tale crisp peanut the novel noyel of ot adventure ad fudge for forI sentiment and romance gum drops for tor I Polar explorations filled fined candies for mystery stories and peppermint drops or patties for tor the tile hook boot of philosophy I which calls for thought Candy and books belong together like the hand and glove The only difficulty dl Is to keep supplied with the kind which matches the hook A quick cake which one may prepare In an emergency Use on cn cake e or small cookies Chocolate Cream Frosting Balce Bake e a Ii cupful of ot chocolate creams melt In n a double boiler boner with on one one t teaspoonful of orange juice Beat until of the right consistency to spread Peanut Candy Here Is n a n candy which will be enjo enjoyed ed even eyen better than the peanut brittle Take one pound of ot freshly roasted peanuts shell and andI I remove the brown skins Roll noll on the I bread board with a rolling pin in until like coarse crumbs Into an Iron fr frying pan place I twelve tablespoonfuls of ot butter and andi i two taro pounds of brown su sugar ar Stir SUr over the heat until the sugar and butter form a Count the time from the Instant the mixture begins to boil boit then boll bon and stir constantly for tor seven minutes Add the peanuts and pour and aDd pat into a well buttered dripping pan paD Mark ark off orr Into squares and when cool begin bebin to eat It It doesn't last long Milk Shake Put Shake Put one teaspoonful of fine sugar in a tumbler add thoroughly thorough thorough- ly chilled milk to fill the glass two- two thirds full add adda a teaspoonful of ot maraschino and nud top tOI with whipped cream C Cover er and shake DISHES THAT ARE DIFFERENT The following chicken salad with a ahot ahot ahot hot biscuit dessert and coffee will make mak a complete luncheon lunche luncheon lunch lunch- e eon n menu Chicken Fruit Salad Salad- Cut cooked chicken D Into strips using two cupfuls 4 4 of chicken one cupful of V celery cut the same way and one cupful of oran orange e sections Pile on lettuce top with ma mayonnaise which has been enriched with cream and top with the orange sections as they will wUl crush when mixed with the salad Try making lemon pies in n individual tins they are so much more attractive e and no matter how bow soft the filling they will serve well Preparing these pies Is not so difficult or more work Be sure that the pastry does oes not run over oyer- the edge of oi the tin as the pastry is put on the bottom of the inverted tins to lake bake Prick them well so so that no bubbles will wilt form torm I Spanish Sauce Prepare Prepare a white I sauce using two of butter butter butter but but- ter and the same of ot flour one teaspoonful teaspoonful tea tea- spoonful 1 of ot salt and one eighth teaspoonful teaspoonful teaspoonful tea- tea spoonful of pepper Melt the butter add lidd the flour and stir until well I blended Remove from the heat and add dd the milk gradually using rising one and nd a one half cupfuls of ot top milk Cook stirring until the sauce bolls ons add seasonings seasonings sea sea- g and one small can cun ot of V pimento pimen I to toes oes es finely chopped This recipe makes one ne and one-half one cupfuls of ot sauce and l lends a piquant flavor which Is quite foreign Maple Bavarian Cream Take Cream Take two- two thirds of a 8 cupful of maple the yolks of two eggs egts two two tablespoonfuls of f gelatin four tablespoonfuls of ot cold coldwater coldwater water Yate one half pint of ot whipping cream eam and one teaspoonful of vanilla Soak the gelatin In the cold water Heat at the maple to boiling add acId the softened gelatin add to the beaten heaten egg gg a little at a time let stand until beginning to thicken en then beat for a afew afew at t few w minutes s f fold Jd In the wh whipped I cream and flavoring g. g Pour Into a u mold and cool j. j Sar Sardine lne Salad Take Take one halt cup cup- cupful ful of sardines skinned boned and shredded mix with the Juice of half a a l lemon mon add one half cupful of ot stuffed celery hearts one half cupful of stuffed olives Uv s' s cut fine mix all and add mayon mayon- mayonnaise I naise and serve on lettuce Gar Garnish sh with nuts Sardine Mayonnaise Skin Skin and bone bODo three sardines mash and mix mb well Sift Sitt the co cooked ked yolks of three eggs h hand and add to the sardines work until smooth then theD add to one cupful of ot mayonnaise dressing tw 4 |