Show I 1 ahe KITCHEN CABINET 0 19 11 34 Woo union 1 A good deal 0 of f the trouble ot at this world arliea araso m f rom from th the all that aonie folks like to have gar linn doris while others other prefer to keep b bobia 3 nixon waterman THE LUSCIOUS PEACH no more it delicious 0 dish for dessert con can be served than one of sliced poaches p e n c h e a with aings cream anil and sugar I 1 I 1 when peaches anre plentiful one alke to vary the method of serving A hosl appetizing ans plo pie may be anade by bilking a rich crust and when cold fill it with sliced peaches well sugared cover with sweet sweetened eved cream whipped to make tho the dish still more nt at sprinkle witla finely chopped pistachio nuts and shredded almonds A birds nest neat pudding li IS another way of ser servilio a peach pudding slice the peaches those not too ripe may he be used for this dish cover with a 0 rich biscuit butter batter and bake turn out inverted on a large plate sprinkle with sugar dot with butter and a sprinkling of nutmeg it if liked and serve berve cut into pie shaped pieces peach pudding pour a cupful 01 0 hot milk over a cupful of try dry bread crumbs and let stana five minutes add half a cupful of sugar the well beaten yolks of three eye and vie the a tinly beuten beaten white of one mix well and bake in a moderate oven until inn farm heap thinly sliced peaches well sweetened over tile the top and cover with a meringue made of two egg whites and three of sugar cow cover the pudding with the meringue and bake a delicate del lente brown peaches peache with rice cook one cupful of rice until tender adding milk at tile the lost last of the cooking season with butter add sugar to sweeten then pour into a hollow mold when ready to serve and fill 1111 the center with sweetened sliced peaches serve with sugar and cream peach chutney peel three pounds of peaches peu chea put them into a saucepan with a pint of mild vi vinegar negi tir cook until tender pound in a mortar four ounces of onion two ounces of garlic five avo ounces of fresh ginger root add the peaches six ounces of ione one ounce each of white mustard seed and chill peppers and six ounces of sugar simmer for ten tell minutes adding more vinegar I 1 if f needed bottle for winter use this Is especially well liked fly by the rn english glish though they use apple instead of punches CAKES AND SWEETS A delicious cake which will be enjoyed by all it th the lainily family Is orange cake bent beat I 1 thoroughly two cyrilis cupfuls of sugar with one half cupful of butter tile the beaten yolks of five eggs and the whites of three the latter folded in at the last two and one half cupfuls of flour scant measure two teaspoonfuls spoonfuls fen of baking powder and the lie juice and rind of nn ion orange bake in layers er and ice with will the following bent beat the two remaining whites until stiff add powdered sugar the juice and grated rind of an orange until the icing la Is thick enough to spread white house hour pound cake taka ithe the grated peel from one lemon and an add it to one pound of butter when very creamy add one pound of sugar and continue hunting boosting for ten dl nil add the yolks of 0 nine eggs find and tile the juice of five lemons beat for another ten minutes add to this mixture a quarter of a pound each of stoned raising and currants chopped candled cherries and seedless raisins with preserved orange and lemon peel mixed and cut into shreds void fold in gradually one pound four cupfuls of lour flour bake in a well greased paper lined tin for three hours if carefully parked packed in tin this cake will keep for months alhambra borbons Boi bona bons clion very fine in it meat chopper one oiw half cupful of blanched almonds and oner one fourth cup ful of seeded ra ans mix with oue to 1 one and one linof of hociy or maple ilni if 1 ina v it 11 pasto paste that will roll into inlo bulls atil liil in augur and tr r in ili chopped almonds i this dim ina lie be mufed ait od ni as a bonbon wit with I 1 1 univ of ial mits fudge tuh ami I 1 nii fuls fills of sugar one conf third of if i capful iii il 4 if corn irn billip 0 gnp tie half cupful or milk 0 one no of biati i IMO squares of allm ol 01 I 1 all lie wilm hinr flino of coccia less if 11 1 1 ud 0 o strong noil boll to ft soft ti oa 04 1 before stirring then hen lieo if it until earny tr rn rny adding other flavo li ivor nili or diled fruit will maev a dIf forent nige prune roll a rich biscuit dough and roll loll cry flinn spread with the following tin ahn n imle take onn of krapff uit juice one teaspoonful of flour ali nr mo no thirds of a I 1 cupful of cooked prunes 0 one ai e third of a cupful of ceded raisins I 1 cover the raisins with half a cupful of 0 water floater and simmer for half an hour 1 to the prunes pr fineg ono one of of 1 sugar and the other ingredients add to the raisins and cook until the mixture to Is thick cool slightly before spreading serve with cream atu evsi |