Show I m Kitchen I I XI L Cabinet I iu c cX 1928 Newspaper Union Union- little work of ot To make tome some Gods God's a n lit little tic better belter tomake tomake to tomake little make some human hearts a 8 wiser happier more blessed sed less It accursed It Is 18 to do tio Gods Cods work Carlyle WAYS w WITH COCOA serving cocoa as a S So often when drink there will be a cupful or wore more left over Set It r i away and the following fol Cot lowing day lIay pre pre- prepare l pare a U ci cornstarch I pudding U using sin sinI I I Q the cocoa cocon In place of the milk for fOi Rb n R nb l L.- L. Blanc b I n a n c In mange a n g e Cook as aR usual I 1 and ret cot t away to cool Serve with I sugar and cream i Cocoa Angel Food Beat nent Beat the whites of live eggs until stiff stilT add one one fourth fourth I teaspoonful of cream of tartar nm and fold in lI lightly one une cupful of Sll sugar ar Sift ift together one tine teaspoonful of cornstarch corn corn- starch Ir one half cupful of flour and one one fourth fourth cupful of cocoa Add one hH teaspoonful of vanilla Mix all nil together to getter gether and ami bake balc In a tl tube pan in a slow 15 oven O Cocoa Sauce Tale Take Take five and one one- half tabe tablespoonfuls of cocoa cocon one cup cup- fu eu of sugar one and three fourths fourths la- la of cornstarch oue one half hal f cupful of cold colli water and a n pinch r I of salt Cook Cool in a double boiler boller adding adding add add- ing one and one half cupfuls of bollIn bolting bollIng boll boll- In Ing water stir constantly until th the e mixture thickens Then cook over oyer r the hot water for half hulf an hour Ad d one halt teaspoonful of vanilla when whet I thin tho mixture Is cool Cocoa Bread Pudding Soak Sonk Soak tw two i cupfuls of breadcrumbs In to four cup cup- n II 1110 o F hIP holf harm VI u IV VII VIIU U Mix ix one fourth of a cupful of corn cocoa a with a n little cold colli water to make n a paste then add to the mixture Bent Beat eat together one fourth of a u teaspoonful of salt snit two-thirds two cupful of sugar two eggs and ond one half teaspoonful of vanilla Add to the pudding mixture pour Into a buttered pan and Mike hale In Ina ina a 11 pan lUn of hot water Serve with ahard u a hard sauce Marshmallow Frappe With Cocoa Scald three cupfuls of milk and null stir Into Inlo It If one eighth teaspoonful of salt two and u one half tablespoonfuls of cocoa one half one half CUI cupful CuI of sugar let letI I the mixture bull boll up then add one-half one cupful of marshmallow cream eream or Its C equivalent eqUi of diced marshmallows Chill Chili add one half of i teaspoonful va Q atilla anti and freeze packed In Ice Ire and salt snit This amount will serve sene six tier per sons ou I Maple Parfait Parfait- Beat Beat eat four e eggs s slightly and pour slowly on them one cupful of hut hot maple Cook Conk carefully carefully care care- I fully until the eggs are ure cooked and the mixture thickened Cool Coni and add I J u a pint of thick cream create whipped Pour i Into Inlo the tile mold Pack In lu Ice Ic Icy and salt saIl i four fou r pa parts of Ice to one Olle of sa salt It und anti let stand three to tu four hours Ways New and Old We all nil like hike to try new things At this time of the year nr when the new nuts are In the market I let us use them as ns freely I as us possible Nuts are ure I rich In food foud value value con con c cent e n t r rat rated a t e d rod food and and wh whet when u properly masti masti- are entirely diges lIles- table tible For th se who must not eat meat nuts nm 0 offer olTer many ways WHYS of tu taking tak k ing the place Illuce of it Salads are me Improved b by a tablespoonful tablespoonful table table- I spoonful or two of minced or finely i broken nuts and cakes and cake fillings are made more delicious b by the free use of them Nut and Cheese Roast Cook Cook two twit tablespoonfuls of finely linely minced onion on un ion in one une tablespoonful of butter until the onion Is soft and delicately col cui ored Add a n little hot hol tauter if needs needed to keep from browning Mix fix one cup ful Cui of grated 1 cheese one ane ln cupful of x alnut meats chopped one tine cupful of bread crumbs the Juice of half a 8 aj I lemon and salt and anti pepper to taste Add the un union onion 1011 butter hutter and pour hour into Inlo u shallow V dish and hake Imle until brown n Sei P ve with n a l white sauce Pecan and Prune Salad cut Cut a 8 und pound of choke choice dial ce prunes into St ii its add one fine cupful of nf sliced pecan meats agents a 1 dash of pepper and Inti salt suU to season Beat one une cupful of lit cream until stiff add udd two tablespoonfuls spoonfuls of lemon juice Mix with th the prunes arid and nuts and serve on a curled let tuce lace leaf with u a spoonful of dressing for a 3 garnish Chestnut Salad Shell Shell and anil blanch h re fresh h chestnuts I Boil Coll oll fifteen minutes then rhen drain and cut Into slices 8 add an I equal measure n of finely cut u I tend tender J eel el ery mix with French dressing and anel serve ser on lettuce Oyster Fritters lunge lInce Mince fine one dozen oysters and stir Into the fol fol- lowing hatter halter One nod and one halt cupfuls cup cup- fuls of flour two ot r I Making powder sup CUP teaspoonful of Sf sal Ii a 11 few dashes of at cayenne two teaspoonfuls of minced parsley three three- fourths of a cupful of o oyster ster liquor and mill milk mixed and one Neaten beaten e egg g gIb I fix Ib MI wt well troll 1 and drop by hy spoonfuls J hot fat flit Brown rind and drain and serve sene hot Potatoes are one of the the foods foods that are always with us and a dish fish of creamed or hot need potatoes with a 8 white sauce served around n a Platter r of steamed teamed salmon c Is 8 especially appe appe- |