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Show Oke KITCHEN CABINET , K'MUrl fiewapapw Ualoa.) H who loveth book will never want a faithful friend, a whole - som oouneellor, a ohearful oom-panloa. oom-panloa. or an ttaotual eotaforter. -leaaa Barrow. SEASONABLE-OOD THINGS Those who are fond of the tasty sweet Dotato wilt enjoy this variation: Stuffed Sweet Potatoes. Pare and parboil sweet potatoes of oval shape ; core with an apple corer, and 1111 the cavity of each with two or more prunes. previously stoned. Insert into the ends of the potatoes halves of the cores, making plugs (o retain the Juices. Bake on the grate with a pan underneath to catch the drippings. For six or eight potatoes place in the pan two cupfuls each of sugar and water and allow to remain until the potatoes are cooked. Remove these to a hot dish, place In the warming oven and boll the sugar simp to the thread stage. Pour this over the potatoes for a glaze; serve with any rich meat, goose or broiled mackerel. . Mexican Rarebit. Molt one table-spoonful table-spoonful of butter, In It cook one green pepper cut Into squares, discarding discard-ing the seeds ; when softened, add one pound of cheese, cut Into thin bits, and stir constantly until melted; add two-thirds two-thirds of a cupful of canned corn and one-half teaspoonful of salt ; stir until well-blended, then add two eggs, beaten and mixed with two-thirds of s cupful of canned tomato and stir until the mixture is hot and smooth. Serve in patty cases with a roll of bacon on top of each. Boiled Ham. No Virginia hara is considered fit for cooking until It has been cured a year. It Is first washed and scrubbed, then placed In a kettle of cold water and brought slowly to (he boiling point, when it is allowed to Just simmer for half of the required time for cooking. Half an hour to the pound Is considered the best time for cooking ham. When half the time Is passed, remove and place In fresh 1 boiling water and simmer until well cooked. Take the hnm from the broth, ' trim and sklra it while warm, basts ', with cider and cover with brown su- gar and bake until a rich brown crust ', covers the ham about fifteen mlnutei ' In a hot oven. Easting occasionally ', with the cider, or the gravy In the ' Pnn- I Economtclng- for th nki of being Independent li on of the K soundest Indication! of manly j character. Where law suds, tyranny begin. THE MAKING OF MERINGUES Meringues lend themselves to all I r.rt of e!rv dishes. Buskets to hold 8 li fresh fruits, ices and Ice creams. They may be tinted to carry out almost al-most any color scheme. There are several ways of preparing the meringue. me-ringue. As the busy housewife prefers to use the recipe which Is most satisfactory the follow- i Ing Is suggested : 1 Italian Meringue Take one cupful I of sugar and one-quarter of cupful I of wuter; cook slowly at first until the g sugar is dissolved, then more rapidly ! until when dropped from spoon It makes a long, flouting thread. If a gauge Is used, 238 to 240 degrees. Do not stir the sirup while cooking, and be sure that no grains of sugar are formed on the sides of the pan to fall Into the sirup when It Is poured out Beat three egg whites until stiff so stiff that the egg stands In points or the (11 li may be Inverted without spilling any of the froth. Pour over the hulling sirup In a slow stream, heating constantly; continue beutlng until the puste Is nearly cold. M.ii-liunii. ahull ninrln from th I above may be kept several days with- , out becoming too hard or brittle. ! Kisses are made by slipping a table-1 spoonful of the nterlngut) on paper on , the bottom of a dripping pan; bake! very slowly. Shells In which to serve Ice cream sre made the sumo way, though not baked so long, ns they are to be hollowed out, so the center Is bit left soft. French Meringue Paste. This Is s type preferred by mony confectioners, g I'se the same measurements of water ! B and of sugiir end the unbeaten whites. place In a double boiler over hot waif wa-if ter and beat steadily until the mlx- lure becomes heavy enough to keep In i shape. Hemove from the fire and.! I beat In s saucepan of cold water. I I Scalloped Tomato snd Green Pep- I I per.- -Take twice as much tomato us j 1 soft bread crumbs. For a cupful ol 1 crumbs melt four tshlespoonfuls of I butter, put two Into a saucepan and I the rest mix with the crumbs. To the 1 butter In the saucepan ndd a thinly-1 thinly-1 sliced onion and one-half of a shred 1 ded pepper. Htlr and cook until soft-1 soft-1 ened, then add to the crumbs. Ar-I Ar-I ranxe the tomatoes in layers with I seasoning and crumbs and cover with I crumbs over the top. Hake twenty .j minutes. J A plate of cookies with a dish of i fresh berries or fruit of tiny kind, even ;j apple sauce, Is well liked s a dessert. |
