Show THE KITCHEN CABINET 1 Z 1930 western newspaper union true happiness leaves leave no reactions the mind la 19 at rest with itself and the tha consciousness la is filled with the joy ot of living david starr jordan WHEN entertaining there are so many dishes which may be prepared the day before saving the time and nerves of the hostess that one should gather as many of such recipes together rho for time of need nere here are some suggestions chicken salad in cracker boxes soak one teaspoonful of gelatin in two tablespoonfuls of water and dissolve in two tablespoonfuls tablespoon of boiling water take twenty tour four small square crackers and put four our of them together in a box shape open top a and nd bottom set on lettuce lined plates and fill with chicken salad mix two cupfuls of finely cut chicken with an equal amount of fine lp celery elery a few nuts and any salad dressing desired delred to moisten using salt and cayenne to season the gelatin la Is used to fasten the crackers together in the shape of boxes the crackers are to be eaten with the salad fruit dessert to one half pound of marshmallows cut fine add a can of shredded pineapple with elou enough h of the lie juice to moisten well add to one pint of lemon gelatin and mold in small cups serve with whipped cream and chocolate wafers jellied tongue take a tongue from the glass jar and cut into thin slices pi prepare ebare a jelly by soaking one tablespoonful of gelatin in one fourth cupful of cold water and adding in one cupful of boiling water in which has been dissolved a bouillon cube salt and pepper to taste strata strain put the tongue into a shallow mold and when the jelly begins to thicken pour over the tongue when ready to serve turn out on a platter and garnish with slices of sweet pickled cucumbers pear salad drain a can of bart cartlett pears save juice and fill the th e centers with chopped celery mixed with mayonnaise and sprinkled with salted almonds make blake a french dressing with a bit of lemon juice the pear juice and any good oil beat well add a teaspoonful of powdered sur sugar salt and cayenne or paprika to tas taste e arrange on lettuce fruit course prepare casaba meton melon removing the seeds and slicing in suitable portions por tlona for serving serve with quartered times limes sugar and powdered ginger ways with rabbit there are so many delicious and savory dishes that may be prepared from rabbit wild or domesticated and this Is the season when they are most enjoyed rabbit pot pie cut three dressed rabbits into pieces for serving servin 1 hour gour them with well seasoned tied flour and fry in drippings droppings drip pings until well browned fry one oue minced onion in one tablespoon ful of butter but reir add the rabbit andi two pints of boiling water two slices of lemon a ai little cayenne and more salt if deudedi cover closely and stew until tender prepare biscuits and place them on top of the meat cover closely and cook twenty minutes serve the rabbit in the center ot of the platter with the biscuits around it rabbit fricassee Fricas e remove the meat from the bows boones of a rabbit sear it in butter over a quick fire without brow browning brownen cover with bolling boiling water and let simmer until tender boil the stock down to a pint add one tablespoonful of butter and flour blended together og ether one halit teaspoonful of celery salt two teaspoonfuls of lemon juice a teaspoonful 09 0 minced onions salt i ind and cayenne to taste add one cupful of hot cream and aik pour the sause slowly over two well weil beaten eggs serve the meat in DM center of the platter pour the sauce around it and garnish with toast prints and parsley roast rabbit with chestnutt chestnuts clean and stuff a trussed rabbit with chestnuts use one cupful of the auts boiling them until tender chen mashing them to a paste adding but button terr a tablespoonful of cream salt pepper nutmeg and lemon juice with three tablespoonfuls tablespoonful s of bread crumbs mix and flit the rabbit roast until brown and teader te iuler basting frequently stewed and larded Ft rabbit abbit wash and soak in salted water for several hours cut the rahba ratib iii into quarters tind and lard it with strips of firm salt pork or bacon if preferred brown browa tit in a bot frying pan add two cupfuls ot of stock to the rabbit a bunch of savory herbs two tablespoonfuls of butter lh ard and salt and simmer until the meat Is tender strain the gravy thi thicken clien it and serve poured over the rabbit rabbit soup skin dress and wash the ra rabbit halt cut it into serving sized pieces dust with a little flour melt two tablespoonfuls of butter or sweet fat add the rabbit and art an onion cut into slices fry a light brown stir in two tablespoonfuls of lour flour add the liver of the rabbit and three and one halt half pints of stock simmer nier until tender demov e the large bones and serve with carrots and potatoes huex |