| Show sole so le ts the KITCHEN i CABINET 06 Is Is J mr 1311 western lower inver union it if he lit li honest kindly true and glad to work from day to day it if when hla his bit of toll la is through with children ho bi bill stop atop to 10 1 ploy by 11 he d does ca always want he cn can to serve an others time or of need need then I 1 shall hail him as an a mar and never ask hor him tits lil creed 0 edgar guest HAVE A CAKE griddle cakes or pancakes tire are en toyed loyed at any meal provided one las I 1 us ti if good ale till H pa rutus ratus ggs flitters birters of corn iab ATTI n inake alte it most lost tle de I 1 I 1 g 11 1 f U I 1 combination flask these may y lie le fried ln in butter buffer as any griddle en 01 k h e I 1 potato ca peel three urge large pot po tanes aIeS and let theiu baand in cold wilier water for far three to four hours grille grate thein mid and ald tone f beaten egg one half cupful of flour one teaspoonful of hitting powder one teaspoonful of suit sall pepper to 10 taste und milk to make a batter of the hie right consistency flake on a lot griddle anti and serve vilta iab sau ie for luncheon serie sene chick en ell on a but well made diddle cuke harn ham or meat of tiny any kind may be served in this way for the ouster boer over here Is III one make mahe a thick griddle cake batter lidi dl tile the drained oysters coarsely chopped after they have been parboiled in their oin liquor iry fry the cakes ind serve hot pancakes spread with net Is a good breakfast dish fry a inage thin cake brush with sausage fat spread with the cooked sau sausage ainge roll up anti aind serve on a hot platter two viii he be ample for a serving french pancakes fore forepart pare a rich ilch punctilio butter batter fry them any desired size eize spread with ith butter butler then lam jurn or jelly roll up sprinkle with n iab pod pondered ereo sugar and serve corn griddle cakes add one and one half cupfuls of hulling boiling water to one halt half cupful of it corn meal inual boll he minutes then slid bill one ti pitten ess egg one third of a cupful of sugar one and one fourth of niile one and one half teaspoonfuls of bilking baking pow ii ier er and the sinie same of salt with two cupfuls of nour flour add after mixing well two ova tablespoonfuls of melted hill but ter and cook conk ns as on a lot hot arl griddle idl chicken dishes tile the following are a lew few of the ali delicious ways of son ing chicken lor for luncheon or buffet bullet pir par ties and of using up bits bila of childen in III altra five was ira s creamed chicken with figs stew e c diml until tender melt in a anute pun pan sli six tablespoonfuls of nutter buffer ad add eicie tablespoonfuls of flour three fourths teaspoonful ol 01 salt pepper and cele y S salt to taste aill i one and one halt half cupfuls of blikken cli liken broth and stir until the sauce hulls hims ado add one and one halt half cupfuls of fit it milk I 1 ilk with the chicken reni reidon ovil d front from the bones I 1 serve on hot dot baking lit wier biscuits or in puny pony cases or on boast place a spiced fig on each serving survina plate pante spiced figs tale take one half ot of pulled fig soak tine one linoir in r ild dol water to cover drain put pui in n pan with one cupful of vinegar fine pir title one and one half cupfuls of of sugar iiii nr it bl h ly of spices one tablespoonful of 0 rh aps vps and a few pieces of if stick it boll the i negar then cook conk the HIP n slowly an flour or until tender chicken a la lincoln ful clif if a sill e of tat fat salt poll peili into info cirp unit conk until the pork 1 Is brown inke out iut the scraps art and irsle irs re two ta 1 tile spoonfuls ot of tin the fat adil to fit it ahlet tablespoonfuls of unlit and glnn hen HI II 11 blended one oiin cupful of 0 milk with salt anti and pepper and hen ln n flit alil it ened add the amk anil ap ap and one cue liall halt cupfuls of conked ahli it en cut into crulies virginia chicken cul ul into inlo arl irile two coli fol oi of cooked guinea iliin gilhen arii two thirds of fit it cupful of of Vir virgilla giola nila anti and one of it phelp it siule the in III three tablespoonfuls ot of ini fill tile nip minutes sill add three ot of flour and blended one hinr of milk and stir until 11 I 1 hiir h add one of 11 1111 ll nop liala ten fell spoonful of pibil naif int third nt f a cupful of cream kerp keep liol bot liver water until wanted tills only of ap served in raine kinq with fulth hilt crumbs and e with three illia chicken omelet four spoonfuls of butter slit add four tablespoonfuls of flour one teaspoonful teaspoon fill of f 9 salt nit and one fourth teaspoon fill or of popper pepper atilt add two cupfuls of thin brearn and stir until the sauce holig bolls add half cupful of cooked tn t ni n cut into strips one fourth cupful of ripe olives cut into strips aid kept hot in a double holler with one half sauce add fait still ami iliffe pepper to another finot lier cupful of tile sauce add three eggs beaten very light n d sit of salt anil an ca crine ind id cook in a hot buffered omelet pan when cooked on tile the bottom cover with the chaken fold and turn servo ditl tile hie re heated with one fourth cupful of thick cream altu |
