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Show I The Kitchen I Cabinet jj 4, 1J, Wwi.rn Nwiipr Union.) Ther ar io many thing bcit thlniri that can only com whig youth ta paat, that It mar wall bap pen to many of ua to And ouraalves napplar and hupplar to tha laat Elliot. MORE WAYS WITH FRUIT Thers are so many delicious drinks which ons may make In the home, Just mmmmmmmmmmm from a few spoon- W- jr--. fula of canned , .' A) fruit Juice left-j'v left-j'v T : often Ik'N.Vjfc thrown out, not ' 1 JF5T knowing their value. With mb half-capful of peach Juice, add the Juice of lemon and sugar If needed, Ice, and Just enough water to thin It to the right taste, and you will have a glass or two of refreshing nectar. nec-tar. Grape Juice, with a little ginger ale added to It to give It seat, makes most delightful drink. Raspberry Whip. Mash one cupful of raspberries, add a cupful of pulverized pul-verized sugar, a pinch of salt and the white of an egg; beat all together until stiff. Serve on platter surrounded with whipped cream. Strawberry end Pineapple Janw Put a pineapple through the meat grinder. Take equal parts of plnesppls snd strawberries. To every five cup-fuls cup-fuls of fruit add four cupfuls of sugar. Let stand several hours. Pat In t preserving pre-serving kettle and cook gently until clear and thick. Poor Into Jelly glasses and cover with paraffin. Ripe Currant Pis Bake a ps-try shell and nil with the following: Take one cupful each of crashed currants and sugar,- two eggs, -two- tsblespoon-fuls tsblespoon-fuls of water and one of flour, and one tablespoonful of batter. Beat the yolks of the eggs, add floor and water and mix with the fruit and sugar; dot with bits of batter, and cook until smooth. Poor Into the shell and top with meringue prepared from the egg whites, using two tablespoonfuls of sugar. Brown In the oven and serve cold. 8atplcen of Fruit Shred a pineapple, pineap-ple, add a banana or two cat One, and orange and a grapefruit sliced; mis with one capful of sugar and a table-spoonful table-spoonful of water which have been cooked to a sirup snd cooled; add a tablespoonful of lemon Juice snd chill, adding the fruit Serve In tall glasses garnished with maraschino clierrtea. Ay. to tha leavening, bat here's yet In the word hereafter, tha kneading, the making of the cake, the heating ot the oven, and tha baking. Nay, you muat stay tha eoollng, too, or you may ehanoa to burn your mouth. -Shakeapaara. A WORD ABOUT CAKES , Cake-making and baking Is an art science. Most housekeepers have some cake recipe which --""- they use ss a foundation -:t---rJl for various forms snd '" J kinds of cake. Baked la A layers the cake batter Is .. -r thinner than if baked In rjM I s loaf; adding different flavorings, fruit choco-JUiJ choco-JUiJ late snd spices, one isay ?p?f?&7 have a different coke from the same base for every day In the week. For those who are yet Inexperienced In cake-making a few suggestions may be helpful : Firstly have all the Ingredients gathered before starting to prepare the cake, as often s most Important Ingredient may be lacking. Lining all rake pans Is a good practice as It helps to keep cake molat makes easier the removing If It from the pun, snd If too hot, the scorch will be on the paper and will peel off with It when the paper Is removed. The old-fashioned cooks were advocates advo-cates of much crenmlng of butter and sugar, but times have changed nd the time spent In such work has been largely saved for more Important things. All Ingredients, If well-blended and given a good beating, will make a fine-grained cake which answers almost al-most any purpose. Of course, for great occasions, such as wedding enkes, work Is never considered. '1 he following Is a good, plain foundation rake which may be used for all or dlnary occasions; Plain Cake. Take throe level tahle-spoonfuls tahle-spoonfuls of butter, add one cupful of supnr, one-half cupful of milk, two well-beaten eggs, two teaspoonfuU of baking powder added to one and three-fourths three-fourths cupfuls of flour. Flavor as liked, heat well and bake In a square tin.. A slight depression made In the center cen-ter of all cakes, heaping the dough around the edges of the pan, will result re-sult In a level cake, as all mixtures tend to hump up In the middle when nuking. Too much flour will cause this unsightly hump also. The most eatlafactory cake Is the one which may he baked as thin as poxxlhle- that Is with as little flour, and etlll kepp from falling when baking. The thinner the batter the more delicate and tender the cake. A mhher bath sponjte makps a good hsnd mop to use with scouring material mate-rial to clean the lavatory and bathtub. bath-tub. It has the advantage of being llntless. t |