Show 0 low THE KITCHEN Kr rHEN CABINET it oo err ry on one WT vise rua kat and anol every one wre were oay joil it eve very r r bart b art with beat best aid worp wr melancholy if it abse crumble or compla Jn and nobody khoum should tabor labor in evil vl work but ach each wre were fain la to love and 1 help his hi oh what ht A aha happy appy orla atwould be t for you and nd mi one for or yu u nl reel in I 1 OLD FASHIONED GOOD THING this la Is the enoa season of the year clito mild mothers recipes are loober over for or the family dishes which la 10 each home are aa i N no 0 0 one n e trial mince pie ill kimt t tastes tan tea like our mince pic pie and the be fruit cake nod and plum pudding are eq equally u ally as good lach cook took adds a b bit lt of flavor or seasoning sens makes the dish binm 1 vidual therefore it la Is often difficult to 10 set get just the required tat taste it some at of the small and important detail details have been omitted host most of us have ha US a experience in trying to geo a delightful dish put donn don la in terms ot of cupfuls and it Is next 1 to impossible isible an bols and cupa cups differ in houe hou hilds ns as well ell as handt hands and nd pinches pinch a these days with mith the standard measuring suring equipment we me should be able to pass on a satisfactory recipe suet pudding take one cupful each of R sour milk and choppa ruet suet add three and one hilt hilf of flour one cupful of chopped d led ded ed ruit t t two 0 eggs well ell beat en lt nod r d such frit ices ae as one likes add one tea lopoo spoonful ful of 0 sod and ad team t two 0 hours prune pudding soak souk a pound 0 of hoice choice bruneis o oer er bullit than mince fine and add one pint of ot bread rumba one half a cupful 0 of one cupful of sugar ahrie ege one fourth of n cupful of molasses half a tea teaspoon poon ful of clones one teaspoonful spoonful teo of cinnamon and one halt teaspoonful rt soda adli soend in a tablespoonful ot 0 alak i steam three hours serve pitr 1 ff any favorite sauce pork pudding take one cupful ot fat mit salt pork chopped tine line one cupful of chopped rn raishi ishi two cupful cupfuls of honey and one halt cupful of sifted flour one and 1 I one hilf cupful of sour milk one tea spoonful of eoda one teaspoonful of chi cinnamon namon and ole halt 1 l alf teaspoonful it of clove cloves selx ani I 1 ent well nn tint 1 brur hour serve servo falth a rich fruit same hatt kooly ww |