Show the ac KITCHEN K j j CABINET 1 mai j 06 lilt western New newspaper union despite despise oot not any man and do not spurn purn anything for there la Is no paa matt has oot not him hi hour nor dor to tbt that has baft no not its lt plate place mabl ben ultra FOODS FOR AUTUMN AUTUM N DAYS even after summer boa passed the there come days fie 0 o warm and sultry that heavy hearty dishes do not appeal to the appe tite here are a few to serve on such ouch days day jellied chicken stew a tat old hen bon until quite tender and uie all of the white part of the flesh put the meat twice through the meat grinder and then measure it IL add to the meat the same measure of thick white sauce and add when well veil mixed put through a sieve add one tablespoon tab lepo fat cul of olive ol oil lone one tablespoonful of vinegar eight tablespoonfuls of aspic jelly one halt half teaspoonful of salt one fourth teaspoonful of grated onion mix and heat beat over the fire to melt the jelly jeby oil a mold pour in the chicken mixture and set in a cold place to harden serve garnished garn lebed with cubes of aspic and parsley amplo jelly to malre malce a quart of jelly take four or five chicken or beef bouillon cubes add to one quart of boiling water add the juice of halt half a lemon and five tablespoonful tablespoon fus of gelatin which has been softened in one cupful of cold water season to taste and stir in the whites of three eggs well beaten place over the heat and stir constantly until the boiling point Is reached then let stand thirty minutes in a aarm warm place strain through a cheesecloth put into the icebox to set chicken aspic take a chicken which has been stowed stewed carve the meat ineat into thin little slices twice the width of the little finger by the length of it cut slices of ham bam of the same came sim and shape slice three hard cooked eggs and prepare two tablespoonfuls of mushrooms chopped use aspic jelly and see that it Is well seasoned fill the mold in layers and dot with the mushrooms using the eggs for the sides and bottom let it become firm before turning out A mold of aspic tinted green and filled with peas and chopped cooked beets hard bard cooked egg white chopped and any other vegetable which blends well in navor and color may be used serve on lettuce with a rich mayonnaise conviction brings a silent indefinable beauty into faces made of the commonest human clay the devout worshiper at any shrine ra r fleets something of its golden golde a glow even as an the glory ot of a noble love shines like a sort ort of light from a woman face baft balgaa ORDINARY THINGS just the common ordinary foods when served in a tasty manner are as much enjoyed as more elaborate and expensive dishes with which we are unfamiliar french fried potatoes wash pare and cut into eighths eight hs I 1 lengthwise e n g t h enough potatoes to serve the family soak them one hour in cold water drain and parboil in salted water two m minutes again drain plunge into cold water and dry between towels fry in deep fat until delicately browned ft a few at a time and drain on paper to absorb the fat heat the tat fat to ro a higher temperature return all the potatoes to the fat ant using a frying basket and try fry until crisp and brown keeping the basket in motion again drain and sprinkle with salt broiled meat cakes prepare the ineat and shape into a large flat oblong place on a greaser greased broiler and cook eight to ten minutes under the flame turning often place on a hot platter butter well and garnish with parsley pa raley small catts cakes way may be made if preferred maryland fried tomatoes Tomato ea for those who enjoy fried tomatoes they may nave have them in the winter when such gucfa foods are luxuries select large firm tomatoes and fry them just as it if they were to be served at once pack them in stone jars jara while still hot and pour over them a covering of sweet hot lard when the lard has cooled cover with a dean clean doth cloth and a heavy paper tied over tho the jar set in a cool place when ready to use carefully remove the lard and cook until heated they are every bit 11 am aj tood lood as an fresh cried teed toma tomatoes it la 14 best befit to put pat ther their into containers mau amah enough so tha when opened they may be used boon yuu |