Show THE KITCHEN CABINET 0 1821 amien the day la in none too short the night bong too loo long but all too narrow narro w la is the edge between Dallas lore sharp DESSERTS A good dessert which may be passed on arid become it layer Is an economy IL bake 11 sheet of tiny plain white cuke cake serve ont one third or one quarter cut in squares for the dessert with a good pudding sauce made as al follows take two tablespoonfuls of flour three quarters of a cupful ot of sugar tift well aud arid add R half cupful or more of tiny any fruit juice at t hand lin rul or writer water with a tablespoon tul ful of vinegar cook until smooth iii add R tablespoonful of butter arid and a grating of and pour over each serving or pass tit lit the table in ili it pitcher tile the reni of 0 the cake may lie be cut in 1 halves arid and put together with any desired filling arid and iced or cr covered with chocolate making a dessert and a cake from I 1 one reelie lemon rice pudding take one cupful ot of rice ike cooked lit in one line quart of milk until tonder tender toll ill alie alks of three eggs two tuo vill ili i the grated ra rind id of a 1 lenion and sugar to 0 o vw eeten ten 11 crip in it baking dish cover cour with a vie meringue made of the e K vh whites ites and two to three tablespoonfuls fills of sugar and a I 1 fill or of lethall Ini iiii juice brown the ine aart serve either hot or cold ailts lilts of jelly may he be added if desired for a garnish bread pudding in iii spite of the derision which tilt the good old bread pud dlug ding has had to endure it still Is in a favorite in many lioni lionica cs take one and one fine half bulf cupfuls of nilla one balf cupful of sitar two slices slice of brend bread but one agg KB beat the egg arid and tho the gu nr together until mixed add the hie inick soly slowly boating nil fill the tinie time place the buttered brend bread lit in a baking dinn pour over the wilk mill aill a id egg the will vill rise to the top of the pudding desh like illie a crust allow it to stand bland one hour nil and then bake 15 1 mill ui ui lei in it a lot liot oven oen serve seive with top 11 lulik ilk I 1 vanilla und arid huo ar to taste for sill lc P bingham hingham l pudding PuddingS mix IIi together one half cupful of seeded one na half cupful of nuila seb one fourth cut up fol of if chopped suet siler olle ocic half li alf cupful of ti Nater one halt half tea teaspoonful spoonful poon ful of soda oda InIC fourth if salt bait cin nannon cloves and mil nulin aneg ct arid add flour to male make a drop butter batter and sooim three hours A good cons conscience cerice a good babl good digestion and a good wife lit better blast thou in eliy hi alore 0 leaven CHAPTER ON SOUPS for the of 11 dinner or A luncheon or even a supper dish on it a cool crisp night there la Is nothing tillit quite touches tinn lies the spot UK a good seasoned soup if one olle objects to illean soups there tire me the vegetable sege table soups if neither suits there Is still abill fruit cherry soup take lulie onu ono quart of fresh or a pint ol of 01 canned ell cLer erries rles one quart of water cook arid and strain ite turn to the ore ald add and bhole cit manion arid and bhole hoe cloves to taste thicken wit two tablespoonfuls tuble spoonfuls of cornstarch stirred lu in a little cold water serve hot with ith cro croutons utona or with prepared pie pared of choux paste and cooked in tile the sop philadelphia fruit soup take lale one on cupful each of dried apples pears and raisins cover coer with writer water and a oak for nn n hour then add two tuo cup f tills ills of cranberries rat I 1 earle s wl 11 ell have beba cooked until tender arid and presided through a steve sieve cover coci ith fth two quarts of cold writer boll fur for nn lilt hour we weetelle etell cn to taste press through it a nd thicken with to of f rubbed smooth with a 1 little 1 t tj e cold water cook until the cornstarch Is well w ell cooked serve either cold or ir hut hot velvet soup cook ont oni linof hilla cupful of tapioca in six cupfuls of well seasoned veal stock beat the yolks of three ORBS eggs and pour lit in tile the soup stir until smooth and creamy season with salt gait pepper and prated im tinee neg serve hot bot with croutons brown onion soup peel a doren brown onions find fry cunill brown in butter add two teaspoonfuls of sugar when brown tidd add four cup fills of beef stock brint to the boiling point arid and serve very vert hot scotch puree rut put into a lettle kettle one pound of mutton with tile ui broken bones bonca cover coe with three quarts of water and bring to the bolling point skim and simmer for one hour adi add six po pill two onions one carrot cut flue fine and simmer two hours longer fm P pa son on with salt pepper and butter simmer 30 minutes strain through a coarse sieve cleyr reheat mid and serve with noodles take one egg edg it a pinch of salt and onla one liala nn an egg effs shell full of water stir in flour until it can be ba rolled as thin ms as spread out to dry roll koll like it a jelly roll and cut tn in thin sillies alth ith a ebarp knife add to t the h e boiling soup and cook twenty minutes tile the noodles which can be bought find and the letter crac ir ackery keirs are attractive pa garnishes nil shea for soups duj C AOL |