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Show I The Kitchen j Chicken Croquettes. Cut cold roasted or broiled chicken in small pieces, place in earthen dish. Season well with salt and pepper and the juioe of one lemon. Let the meat stand one hour; then make a fritter batter and stir the pieces into It Drop by tho spoonful into boiling fat. Fry till light brown. Drain and servo immediately. im-mediately. Any kind of cold, tender meat can be used this way. Cream oi Pink Hoses. Ono quart of cream (part cream and part nice rich milk will do), one cup o'f sugar, half a teaspoon of red fruit coloring, one teaspoon of extract of rose, yolkB of six eggs or throe whole eggs; heat the cream boiling hot; stir in sugar, then tho coloring, beat tho eggs very light and pour in the cream, stirring all of tho time. Boil in double dou-ble boiler until it thickens, cool and freeze. Tntti Fmtti. Put pne pint brandy In a stone Jar, ndd the various fruits as you can get them. To each quart of fruit add the same quantity of sugar and stir tho mixture each morning until all the rrult has been added. Raspberries, strawberricB, apricots, peaches, cherries cher-ries and pineapples are the best to use. This ib fine to use in connection with grapo fruit Preparo as usual and in the center of each half put one teaspoon tea-spoon of the tutti-frutti. Chopped 3leat Cake. Try this for your lunch boxes: Two pounds of beef, dut fine or put through grinder; Ave crackers, also ground; one egg, butter size of egg, if thcro is no fat in the meat; one cup of milk. Pepper and salt and a small onion ground, if you like this flavor. Bik in a bread tin slowly about two hours. Resolves. Take your minced meat aud add half as much bread crumbs as meat, moisten moist-en with a well-beaten egg or a little tluckencd gravy. Press into .small eggs, cups or small bakuic dishes, turn them out Into n baking tin, put a little f . bit of beef dripping or butter on top . of each and bako about 20 minutes. j Serve with thickened gravy or tomato , sauce. This is fine for UBlng up left- 1 over meat of all kindB. I Baked French Toast 6 Butter slices of bread, according to l ft the size of the family, place in a shal- ,r low pan and pour over them a custard !) prepared in the usual way for French & toast Bako until the slices have taken on a rich golden brown. Very : nice for breakfast or supper. Can bo h 'a, used for dessert by serving with a foamy sauce. One beaten egg, a scant pint of milk r -.j and a pinch of salt should b enough for six slices. , ' Appledore Soup. . . Three medium-sized potatoes boiled h until tender In salted water, then V mashed. Fry three tablespoonB of tJi chopped onion in threo tablespoons of butter, add to this two tablespoons of ' iJt flour and one quart scalded milk. Cook ; five minutes, then add potato; then add j . one and a half teaspoons salt, half a i n teaspoon each celery salt and paprika, l. three tablespoons of tomato catchup, J , one teaspoon chopped parsley. Servo i: immediately. j Herinpot Stew. f Hn A choice dish of meat is prepared of & the cheapest cuts of meat Legs and rfor neck piece may be used. Beef, frpsh pork, lamb and veal can be used to- gether. Cut them up in lengths of Sir three inches or so; take off all fat and f ' outside rinds, place in bean pot witl 'h few cut-up potatoes, a carrot or two ' one small onion, one slice of bacon. ,J & half teaspoon plckliug spices, sl' .i & fHt pepper to tas.o and one teaspoon sus ' J J, Fill with water one inch from if cover tight and do not uncover ui $ j0 ready to serve. Bake from four ntva eight hours, nccordlng to amou.n Tvt c heal, the slower the better. Abou' lfii two pounds of meat is needed toi . jMUn( tw.o-quart pot. ' Hth Em' |