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Show 7Ke KITCHEN CABINET Failure Ja,' In a sense, the high-:1 i way to' suecesH, inasmuch . as every.; -discovery of what Is false leads us . to seek earnestly after what Is ' true, and overy fresh experience points out some form of ' error which we shall afterward carefully avoid. SEASONABLE FOODS 1 As the venison season Is soon upon us, the following recipe is onewhlch ' will be; enjoyed:- P. Chestnut Sauce. Fry one small onion and . six slices of carrot, cut Into small pieces, In two taWespoonfuls of butter five minutes. Add three tablespoonfuls of flour and stir until well-browned well-browned ; then add one and a half cupfuls of soup stock, a sprig of parsley, a bit of bay leaf, eight pepper corns and a teaspoon-ful teaspoon-ful of salt. Let Blmmer twenty minutes; min-utes; strain, add a cupful of boiled chestnuts, a tatllespoonful of butter and two tablespoonfuls of orange , Juice. ' -i- . Vegetarian, Mince Meat. Take! eight medium-sized ' apples, one-half cupful eacn of almonds and walnut j meats, one-fourth cupful of dried figs, one-eighth cupful of citron, one-half cupful of currants, one cupful of raisins, one teaspoonful of salt, two cupfuls of brown sugar, the juice of two lemons, one teaspoonful of cinnamon, cin-namon, one-fourth teaspoonful each of mace and cloves and one cupful of sweet cider or fruit Juice. Chop the apples and nuts, put the dried fruit through the meat grinder,' mix all the ingredients and cook until the apples are soft. Seal and keep for some time In glass Jars. Quick Dessert To a Pint of whipped cream add one and one-half cupfuls of cream cheese, a cupful of walnut meats and a cupful of dates cut Into quarters. Serve In sherbet cups, garnished with a cherry. Cabbage With Veal Balls. Cut the center from a firm head of cabbage and boll the shell In a cloth to keep It from breaking. Drain when tender and season well with salt and pepper. To the cabbage taken from the center, chop and add half as much minced veal, one chopped onion, one cupful of cooked rice, one-half cupful of butter, mix and form Into balls the size of a walnut, dip into crumbs and egg and fry In deep fat until brown. Serve the balls In the cabbage shell, steaming hot. Potato mufllns are prepared by filling fill-ing well-greased gem pans with seasoned sea-soned mashed ' potato. ? Brush with beaten egg and bake until brown. SHp from the gem pans and use as a gar-' nlsh for fish. Add a bit of parsley for green. This is a good way to use leftover left-over mashed potato. GOOD THINGS TO EAT. A good baked potato Is always en-Joyed en-Joyed at any meal. At supper time on ' . a chilly night it frfissl Is msh both C"-' ?XYt. ' r"a nourishing . and I ,'7-NJrVy appetizing. Serve Itf HlTJfl with drawn hut- i iZ5a ter' wnite sauce j V -jit w'th codfish, or J vf 1 I wtn plain butter. L .i .a n Jellied Prune Whip. Wash and cover with cold wa-. ter one-half pound of prunes, simmer slowly until tender. Add one-half cupful of sugar an 3 simmer five minutes min-utes longer. Drain,' saving the juice; remove the pits and cut the prunes Into very small pieces. Soak two tablespoonfuls table-spoonfuls of gelatin In one-fourth cupful cup-ful of water nndV stir Into the hot Juice. Add the juice of one large lemon and cool until . It begins to thicken, then wSilp until light and foamy. Fold In he prunes and the stiffly beaten whites of two ; eggs. Pom Into a mold or serving-dish and serve very cold. ' Prune Pie. Bake a pastry shell and fill It with the following : . Ono cupful of stewed prunes with some ot the Juice. . sprinkle thickly with chopped pecans, add another layer of prunes and nuts. Cover with .a mer.ngue and bake brovrn or cover with cream whipped, sweetened and flavored. . Oyster Bisque. Cook 1 a pint ot chopped oysters In thres cupfuls of milk, strain and reserve the milk. Rub the oysters through a sieve, add two tablespoonfuls of; flour mixed with two tablespoonfuls of butter; add milk, salt and cook eight minutes. Add a beaten egg and serve at once. Spongi Pudding. Take one and one-half cupfuls of milk, four ' ible- loonfuls.of flour, a pinch of salt anJ cook together until thick. Add two tablespoonfuls of sugar, and when cooled a little, add the yolks of three eggs well beaten. Fold In the stiffly beaten whites of the eggs and bake in a well-buttered baklag dish until well puffed. Serve with a hard sauce softened butter, powdered sugar well mixed, and a little whipped cream .with flavoring. Chicken Custard. A good dish for an Invalid and one that Is dainty, too. Take one and one-half cupfuls of bread crumbs from the center of the loaf, add to them two tablespoonfuls of chopped chicken breast. Bent the yolks of two eggs until well mixed, add to them a dash of celery salt, a pinch of salt and a cupful of milk. Pour Into a custard dish, set In hot water and bake until the custard Is set.'t. |