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Show nQ Kitchen Cabinet . Hit. Westers Newepapcr Union.) ... "How much grit do you think you've gott Can you turn from the Joys that you like lot? Have you ever tested yourself to know How far with yourself you will t have to got If you want to know If you have the glt. Just pick out toy that you Ilka, and. quit." THE FAVORITE OYSTER There is no shell fish so well liked or so generally used as the oyster. Daring the spawning season which Is June, July and August, the months which luck an "11." the flavor Is aiso lacking, which Is nature's way of protecting her own. The oyster Is so commonly served fresh, as cocktail, or cooked as stew, or an escalloped dish that It Is well to he reminded of Its versatility. Oyster Toddle. Dice one-fourth pound of salt pork and cook slowly until all fried out. Add one pint of raw sliced potatoes, cover and cook in the fat until tender. Pour In a pint of hot milk, thicken with a tablespoonful ta-blespoonful each of butter and flour rooked together. Add a pint of oysiers and when the edges curl, season wlrb salt and pepper and serve at once. Creole Oysters. Melt two table-spoonfuls table-spoonfuls of butter, add a slice of onion minced, and cook until a pule yellow. Add a teaspoonful of flour a cupful of tomnto. When well rooked add a pint of oysters and cook until their edges curl. Add a drop of tnbnsco sauce, one-half teaspoon-ful teaspoon-ful of salt, one tahlesptsinful of chopped parsley and serve on tnnst Oyster Shortcake. Make a short cake In thinner layers than the usual rake. Split, spread with butter gen erously. as soon as baked. Cook the oysters In their own liquor until they curl and arrange them on the cake; cover wlih a thick white sauce using ' the liquor and ?renm with butter and flour addd to thicken. Royal Stew. Place the oysters In a chafing dish with enough liquor to float them In the pun. Chop a head of celery, add a heaping tablespoon-ful tablespoon-ful of chopped red pepper. As the liquid In the pan is heating, add two tablespoonfuls of butter, salt and pepper pep-per to season, and when thoroughly hot fill the pan with sweet milk. Add the celery and pepper and when boiling boil-ing hot, add a spoonful of currant Jelly and serve at once. Oyster Loaf. Cut a bos-shaped rrustnde from a large loaf, hollow It out to hold the oysters. Brush It well Inside and out with butter and brown in the oven. Prepare fried oysters and serve In shell. Creamed oysters also may he served this way. Foods We Like. While the wild game is plentiful, a word to the new housekeeper who has never dressed It will be helpfuL Take off as many ot the coarser feathers as possible, picking dry Then remove the down save this for pillows It doesn't take long to have enough for a good sized pillow. Now they are ready for dipping Into melted pa raffia See that the paraffin Is melted, but not too hot; dip and cover every part of the dutk. then drain and hang In a cold place to harden. A quart or more of par aflin will be needed for four to six ducks. When the paraffin has cooled perfectly cold, peel off and every pin-feather pin-feather will come with It Now the duck ts ready to dress and cook In any method desired. A very good way is to place a bunch of celery in the cavity, an onion or a bit of both and roast Cooked In a casserole with carrots, onions and celery with potato balls is another delicious way of serving duck. If the birds are mud hens or likely to he strong In flavor, parboil them in a little vinegar and water with an onion, drain, then cook In the oven or broil. Cooked In a scotch kettle, there Is nothing more delicious. All the flavors are conserved A table-spoonful table-spoonful of water occasionally will be all the moisture needed. Bran Bread. Mix two cupfuls of bran with one of whole wheat flour, one teaspoonful of salt one and one-hnlf one-hnlf cupfuls of" sweet milk, four tea-spoonfuls tea-spoonfuls of baking powder, Ave ta-blespoonfuls ta-blespoonfuls of sugar, and one-half cupful of raisins. Steam In a covered cov-ered can three hours, then open and dry off In the oven. Virginia Sweet Potatoes. Cook six potatoes until soft slice lengthwise and arrange In' layers in a buttered baking dish. Sprinkle each layer witb one-half teaspoonful of salt, one tea- spoonful of brown sugar, and one tablespoonful of coarsely chopped boiled chestnuts, then dot with bits of butter. Pour over the whole one-fourth one-fourth cupful of boiling water in which a tablespoonful of butter ha been melted. Bake In 8 hot oven twenty minutes, or until a rich brown. When serving hamburg steak place a small pot of the hamburg well cooked on a small cake of molded rice, a batter cake or on a potato cake. |