Show the ahe kitchen cabinet C 1022 1922 we cheatem tern newspaper New piper union alexander the great real reflecting on ill his friends degeneration into sloth emil ami xury told them it was a most slav lah tiling thing to luxuriate and a most moat royal roal thing to labor seasonable seasonable GOOD THINGS cross cress served in ili it 11 white since sallee with poi clied ens egg Is a del doll klous clous dish added to unshed nutshell potato it makes ft pleas pleasant a at chat uge chop alie t e cress anti and with it 11 table 8 spoonful 1 0 0 11 f it I 1 0 ot f I 1 scraped onion stir it into tile the mashed potato otter after tile the lutt or hits buss been seasoned len to taste A aco III b I 1 nation 0 of cress and tin onions cooked together makes a fine 11 cress find mixed with binl lne n L ga ajr r find and sulear as one malis makes ault t sauce brille e Is n pleasant sauce to r hone with e cold if Il lents turnip salad peel and gr I 1 a I 1 tin ten dor der young oung turnips throng it the meat grinder add one small carrot also pound ground both uncooked a babli tabli spoon ful ot of scraped onion or one lie small onion grouted with the turnip a little chopped cilery celery ni and d a highly siu boned d salad dressing tills ibis makes a very ury salad sal id fried turnips parboil ind and drain the turnips suite sallie them in hot but bilt ter to which a little onion has boon been added t pi inkle with a bit of sugar mid find flour feln frying creole soup take r ike un an ordinary bei beef soup bone from the leg 1 g rub i lib with w etli pepper p salt onion or garek put it into un tin iron fron kettle with no water iter place tightly covered io erid in the oven for four hours at the end of the time the lie anicat will drop hom the hone bone find tin thare ri will be 10 a pint of julve jule ind and rat fat to in tile the holuin of if tin tilt lip littile tile aklin alm tin the fill 1 it on off and add it hospod green ann pepper to tile juice one liala of a cm can of f t toini malov lix onu hill bin ill all onion ind and on one half of it tea spoonful ful of nf chin anion 1111 in cook tin the sauve bout one half hour thick vii ind and sole serve poured over tilt alie meat new orleans pork and cabbage hill buy two to pounds of the hu should vi r of if prk ark pi rk ns as lean IP in is as UI shred 1 I i firul head of and il place ice in the hot bot boin of rin in iron fron kettle which hit hi been w bell 1 buttered ti ishii the lie cal 1 age NA lilt s ill tin api r add ono asp on n alil fn of nr 11 pd i one half npaul fUl i f ini s ir ind and it n li of I 1 town rown 1 p i put int tit thi pork on in top toil hound floured v all pile luce hours und ind are re imke v W til t li il ard nd pronto I 1 atoms tl antics bloat I 1 f it the MII of af one I 1 alf or of it 11 ell prill of lulilla als mill nil melted fill fat two to fill and oil 1 alf calli fal fills of hour sifted lilt a tonsa ti is enfil of adi one oin tal tablespoonful of ginger I 1 olle half naul fill of silt ml MIX dl 11 hill 1111 on ace nit in rounds and bill in ili it ii modi ritte oven oun im top ther tit T ro dall 0 1 happily 1 ippol with cacti other ither T pk 11 oto u id ht b v arsea in tl nl hiie e ties of tit heal t ind and born with i a fac illy for willing GOOD RHUBARB DISHES or pieplant pie plant li iq so lit in mim many gardens that it Is not properly atil it may nia he be w I 1 t th it mild and delicate dell catL ly lj flavored fruits SUP as W ries using one quart of berries to two quarts of lite lie ale pant mal nial ing drig it rich with sugar it conserve or preserve that deenis to t be entirely ent firt strawberry will result bread and rhubarb pudding spread pread slices of stale bread bicad well with altti butter nn arrange inri in it bilking dish and cavor with ith fim ly cut rhubarb well sprinkled with sugar repeat kept at with another layer laer of breed bread find pour over one halt cupful of hut hot witter water cover with a tight cover and balte bake in a moderate oven for eilf to three of an hour tit alie last fifteen minutes remove remote lie cover serre henc from flip dish there will be samee aai e enough front the rhubarb to moisten bolsten the lie pud din ding rhubarb pie cut the rhubarb into small flu do not if tile the rhu harb IS pour boiling water our tin the 1 wid and lot let it iland un tin til ill cold lails removes ri os tiny nn bitter anstr e and lin lie llor flavor also sav if I 1 g tit 1 lit I ibar ir rill fill the austry sin il 11 ait alth alie he i linhart sprinkle ir with I 1 s I 1 im r ami sm ill cs of butter r add si iMn liin of grated i anred nueme tin and a very cn lilt I tit it or f nour flour adding tile the bilic of lulf tin an u lindrus lin the imilce elior ia or rhubarb conserve juke two u Ii liounis of it ii und rhubarb renil rl two to oranges die lie leni hixion in oni one half ili box of 0 cedles sed les raisins one cm small alik t two fulfill iii fils 4 of cut ill up ill the rhubarb rho barb add tilt miar and lint sit set away night cut lit lie orange raid ind li lonon iiron in mt i excluding tile seeds cook with tho I 1 ln rakin i and rhubarb until thlik thick aI LIIng tilt nuts tin mini minutes stes before amit pi ill ing in into glaesm 4 sev 1 with p raf in t ii 1 1 rhubarb R h u b a r b greenaa Gre G reens ensA A fow few lines live f kidded ridded to the hettle of greens add to tile hie flavor of mustard mui tard spinach spin ich hinl dok doel or ditt idel long licens all and cabang cobl ap tire lire good with alth a sauce using usan vinegar us its the liquid it 11 ij i best reduced with witter to anko it less it sa acid amt 4 CA A |