Show n The KITCHEN I J I CABINET 1 1 lc 1931 1131 Newspaper Union 1 He e Is laa a poet strong ana and true Who loves Js wild thyme and honey dew And nd like a bro brown n bee works and sings With morning freshness on hi his hI wings And a golden burdon burden on hIs hi i thighs thighs- hs- hs i Tho The pollen dust of centuries Maurice Thompson ARTISTRY IN COOKERY The cook who really enjoys mixing mixing- g Ingredients a as s a painter pointer does his colors colors colors col col- ors will find Ond no no- limit to the delightful delightful de de- d I 1 s she h e ft s which one m may a T 1 originate or enlarge enlarge enlarge en en- large upon with the materials at L hand One m must u B t follow tollow a few tew fundamental fun tun- principles in cookery and and after atter that let the Imagination soar for tor there Is no end to Inspiration t. t After some experience with handling handling- foods most toothsome dishes may be be- prepared from bits of leftovers The Tile cook who wastes nothing but serves her tier food In a dainty appetizing manner manner manner man man- ner Is a real genius and her talents are ever In demand I I It Is not alwn always s 's wise to tell teU all aU one knows as to the contents of ot a 1 dish By 91 for some conscientious objectors will refuse to try a dish or rearranged rearranged re re- arranged food 0 Ii Now who will dare to call can a steamed pudding a leftover Yet one may prepare prepare prepare pre pre- pare a most tasty one with a n r fe squares of ot corn bread cupful of leftover left left- left 1 left i S 1 over cocoa a bit of oatmeal a few raisins and a couple of ot egg yolks left II V from some Icing g or dessert wr Use the things you have at hand hand hand- j 1 anyone who knows little about foods We lile can prepare a good meal If the mar mar- marM mar ked mar fed M ket het can be called upon with no regard regarding toy t tto I Ito to expense Wag g Do you use the half cupful more more morr oral o rt r as arless less of ot leftover ice cream In a cakes cake cake f apor apor ap or pudding Leftover custard may be used the the thelie t n next day for a pudding sauce ft the theAs theAs I As we should regard a good meat mean ithe sin sinas In Inas as Important In itself we will learn stand to appreciate and value the food that Rev makes a good meal Accident Is often the mother of new r. fo 10 me ID things as the discovery of ot one woman Jo Jot when making snaking a sponge cake that It Dt o was vas more fetching when the egg yolks I 11 were added unbeaten and stirred la In- lato te ten ea to make the cake streaked gold and Ser Serl I Iwhite white in appearance hi hl hh begs beg wt 1 m |