| Show THE KITCHEN CABINET 1 I 1 A creature not noi too bright or good for human natures nature a dally daily food for transient sor arrows ros simple ia miles maine ie lo 10 kl wars lind and phillia Word wordswort th WI WINTER PRESERVES some of flit atu 4 fruit butters and may nut tx made in III anti r I 1 f glass or two to lit fit t linw front fruit elili A hii hi I li I 1 artt iiii v nt lit A apple p p I 1 e bottei with Ral sins inri and slice sa s1 sh tat ta at t apples and wasil minli and binl d one life hulf pound it if fill allm chop hill them add ont li r if a poil pound nil or of tint nut meats tint flot loo filu mix nl at the ills and i ciui tiui over oer till th fire with just ix ili wilier water to keel kee from burning find took cook fur for three quarters of till in then add on pound of u bron brow n sugar bun nr anil and ook antl thick put lilt into clamies find and sal si ill spiced prune marmalade take on ant pound of souk and simmer toi fol nil an hour lit in taw ater lit in which thea the were r iier r night Ilin ioe tit ati pits bild ell rut t tile the prunes III into to sinal 1 pirn ell 1 it hi turn to t tin the lie it I 1 with ith th liquid add lint of oil OIK anil and one half j cupfuls if griir s find one half spoonful tow vach of nf einna nion fine ot simmer until thick ilias Is 14 E delicious to honsl roll pork polychrome conserve take half gouni ench each if f dried pruned anin d s aind find until very pr tender ther put through it 11 irate till attic pir front froin till orangi adil tin julve and rin linof pound of seeded i quarter of it of fill ani one ona and one quarter r pounds ii if gar chop or ill fint tin the lit and slot slin iner tin i until rich fill and talk ill alln nilton nil tun may inn IK he v ii hv kid I f fw fri w tet it i I 1 inual 1 s bounri idling llin tin flit wi till 1111 I 1 laj 1 ss it Is iq carefully achel aw hel it III hurn burn easily owl r tin ugar Is adda binl li d harlequin marmalade olie medium sized pineapple rulles rull rubit gS rs one und une one half pints of water milr foai fi ui cupfuls of f bukur three junful ut of blanched alani lied almonds babli tiba tile ur tinges nii fees und and cut ut into saull pieces mum ilig tile the bleds let bt sigund it 11 alth tile the WR ter overnight ook cook until tinder tender add the mapple i sli anter fur for ment minutes udd add the sugar and took cook fui foi half un till hour adding the nuts nuta ten tell lulu utes before it ila hns cooked the required 1 time A few cherries liiri lya added mule a veo nery charming color doea the way B eem beem fur far to go got cheery 0 longest lana to turn la Is tending ni roughest road diab your our men mending dIrig darkest path has haa brightest ending sing aln a bit its BB you are uen wending ding chry cheery 0 EVERYDAY GOOD THINGS 1 those liose who ho tit anil id the ordin ciry bakel 1 heans haril tn tit digest will enjo somi loom these B baked aked LI allm m a beans beam souk soak e ri 1 cupful of dried ilina beans beana in wa M ter over night ji li ll 11 it in drain the and morning chei co vel i with bolting boiling wa ter und and cheto heu cool repent repeat the procesa once inure slip off the sk skins ns and 1 illace the beans in ill a baking dish add ing salt pepper and cover with scald ing milk cover coer the dish and bake slowly for two hours when the milli mill Is all absorbed remove the cover and dot with bits of butter and leave leae u hii covered until a delicate brown serve in the baking dish flo fig marmalade after washing one on pound of pulled soak them over oer night ight then cut one fine and put over the tire with the water lit in which they the were soaked cook until very er tender adding the rind of a lemon and twe tac ounces of candled or preserved gin ser ger then stir in the lemon juice fron from one lemon and two cupfuls of sugar simmer again until thick pour inac glasses prune souffle scuffle put iut two cupfuls ul of prunes cooked still and stoned thron through gli 8 colander heat deat the whites of three ggs eggs to a stiff froth odd add four table S spoonfuls Plon fuls of augur and the prunes pour into a well groused greased pudding diel and set ln in a u dah of liot hot r if in a moderate oven luke bake until alj thu 11 pud ding sets serve iem i em sprinkled chopped nuts oysters oyster with rice aine butti button ree rain ra ekins with NOVI seaon seasoned ed rice cook a pint of until their edge eil e curl chop rather coarsely vea anson ion niti suit salt and pepper ind and n ith the th oter oster liquor bruh h lilt file itell hutter butter still and set lit in it lint hilt men to brown raisin drop cakes anke three fourths of a cupful bif if buter r one nip elip ful of sugar one lie egg one tv traio aIo bif f aydn one half tubful cupful of hot hill of if fit fee three cupfuls of if hour flour three tn spoonfuls of baking powder pow api dpi it suit stilt one tonsil teaspoonful naul of vanilla oil OIK of raisins unit walnut wall ll 11 t ilind prepare its as usual ind find dror ir 0 r fly 1 spoonfuls poon fuls on oil buttered sheet link it in 1 a moderate nto oven oen cottage pineapple salad tak c equal parts of if cottage drained shredded pineapple di I 1 geuin to the to Rell sanson soll an as salt and a lilt bit of guillar if needed mold into find garnish with rel red cherries I 1 hucic I 1 |
