| Show The nine he Kitchen Cabinet Cabinet X 1926 Western N Union All day to watch the blue wave curl and break All AU night to hear It plunging on OD the tho shore In this sea-dream sea such draughts of ot life I take 1 cannot ask for more Thomas Thomae Bailey Dalley Aldrich A FEW UNUSUAL DAINTIES For n a finish t to l u hearty company dinner nothing will be more snore tasty than Coupe Make Malee a by b o 0 n g s n u quart of water with two cupfuls of sugar for 20 minutes Add the 5 grated r rind In e of two oranges and ond cool then ad add two cupfuls cupfuls' of orange juice an and one fourth cupful of lemon Juice Strain and freeze to a mush then add acid two tablespoonfuls of creme de menthe and continue freezing Serve Sel In deep sherbet glasses garnish ISh with bar le Ie due duc currants Walnut Deceits To io To one oue cream cheese add one fourth ot of a n cupful of finely minced olives that ha have hae e been stoned a add d a few grains of paprika and one half teaspoonful of salt snit Shape in balls roll in finel finely minced walnut meats ments flatten each ball bail ane and press Into it one half of a walnut meat on each sl side e. e Serve Sef as os a chee cheese with the sulad salad course Arrange on a n doily doily- covered plate and chill before serving Richmond Corn Cakes To To three three- fourths of or a n cupful of canned corn add one half cupful of ot milk one half tablespoonful tablespoonful table spoonful of su sugar ar nn and two well beaten eggs Mix nn and sift seven seven eighths eighths of a u cupful of flour Hour one tablespoonful of ot baking powder and one half teaspoonful teaspoon teaspoon- ful rul of salt Combine mixtures drop by tablespoonfuls In buttered muffin rings anti and bake In a n mo moderate erate oven o Serve with roast beef beet When serving a boiled fish tr try this sauce su Molt i t u. u one half tablespoonfuls of oC butter add three tablespoonfuls of ot flour nour and stir until well blen blended ed then pour on gradually gradually grad grad- while stirring constantly one cupful of chicken stock Bring to the boiling point and u add one hall cupful of ot cream one fourth cupful of ot blanched almonds shredded one teaspoonful teaspoonful tea tea- spoonful of beef extract eight stoned olives oll cut Into quarters one-half one ta tablespoonful tn of lemon Juice one half teaspoonful of salt and ond a few grains of cayenne French Crullers Prepare Prepare the time paste as usual n adding to the time flour a n tn tablespoonful tablespoonful table table- le spoonful of pow powdered ered sugar then to the eg eggs s m add the grated grate rind of half halfa a o lemon Make luke th tint the crullers by bJ forcing forc forc- forcing ing lug the paste through a pastry tube in the form of ings Place lace them ona ono on ona a o piece o oo OJ greased grense paper Just the size of the frying kettle Let them stam for a few minutes to become crusted over o then In Invert verI Into Inlo the kettie kettle ket tie tle of ot hot fat They will leave lea leathe the paper Dip in chocolate icing when cool coot For cream puffs drop the mixture on and round It to make a roun round cake then brush with beaten egg or egg eggan an and milk mixed to give ghe the glossy surn sur sur- n 1 h C. June aunt Seasonable Foods The favorite fa meat ment foods for the summer nr are chicken and lamb The Tile reason lamb iamb is so ex expensive expensive expensive pensive In mO mot most 1 local 1 ties Is that tha t only time the chops and ond leg of the mib are desired e Ired stew of the neck or shoulder Q served with peas pens and onel carro carrots make the time fine i m kind of e eating a 0 t tin i a g g. Time Tilt breast baked with flab fing is also a n most desirable desirable de dlA- de- de dish Ish No pUrl pun of the lamb Iamb should be refused as os It Is all tasty and good when well season sea sen sO son ed 1 Lamb Shoulder With Vegetables Cut CuI up the tile meat went In serving sized pieces and brown In inn Inu a little fat nt Place In III n a bilking baking dish with a n cupful or more mon of diced iced carrots an nn onion or two addIng add log Ing a n little Utile bulling boiling ulc water r. r season w well welland welland and und hake bake until the tile meat is nearly ten tender tender der enough to serve serre then add a fe ten fe sma small II new porn potatoes toes wh which Jeh hll have e been bello pa parboiled and peeled i cook cool until all nil the time thee e vegetables are ure tender Serve Sene from the dish or casserole An ordinary lamb Iamb stew Slew using one ot ut the rhe cheaper cuts cams makes males a most dell clous Ious meal ridding adding u a pint of green peas pea long enough to conk coole them then hen thick thicken en eu the gravy with a 8 little flour lour and hurter butter cooked conked together add arid I Iro to ro taste Inte Sene Serve th the meat mear with th thi- thi I peas pens and gravy around It The one oni thing which seems to be lacking inthe iu lu I Ithe the average u cook lok Is a u knowledge of ut the value of If seasoning The hit or or ml mlis method ol of or un no tasting lasting of ot foods fonds while cooking conking to see ee If the food fond needs a Il bit hit of this or that I is n a e grave fault which never can enn he made macle too much of halt Half of the people who dislike cerr foods food have hn acquired that annoyIng annoy Ing practice because those foods fonds hn have havo never been cooked seasoned or served In nn an attractive way There Is always nn on excuse e for fur favoring those who n are j made ill III bv hy eating certain foods a 8 personal s that should hEr he r t tint but the n ern average e fink training should have E made FO ro h bj early no quarter Training In these things should begin with the tine parents |
