Show ake e KITCHEN CABINET 4 0 im 1031 worn union A hearty bloom manifested in willy atlo polite attention ione will make ft a very plain meal more mor ba a cobl than a banquet SALAD suggestion A fated ts Is one dish of which we ir dever tire one reason for title this inny be that it appears in such a variety of A left 4 in a anlita without ally question as ag to its right of second appearance i macaroni and calery salad one of boiled maca macaroni roal which w lias has heon cut into half anth pieces odd add one pint of celery cut into the lie same sited Pit pieces Ices add tubful of chopped nuts and one cupful of goott good matild dressing dressen dress ln nj line it salad bowl with lottine lettine bild heap beat into it tile the balad mixture dill chill and serve this will kru eight portions tomato and cheese salad cups made front on in lett cluce lice leaves nil fill with which has bus been ai well ond with chopped A adil ad n 1 of nt at the taio side of f tit tho dish combination salad when ont one hits him 0 little celery a halt linof cupful or lost lesi of carlip lender leader cab bago rut cut the he celery celeo idd ahe h lilt i ill nil pie alii ay iy didd and tt a tilt bir of red pep pu or green tf it ut it lond hund a tablespoon fill of scraped onion mix inix till 01 with a good or well and serve on lettuce hot potato salad wash six niall aill bided potatoes und cook in boiling sultie water until soft cool reindove rl noo tile lie and cut into thin slices or clib cover the lie bottom of it baking lah lt potatoes es tenson with salt knit popper pepper sprinkle with finely cho chopped plied parsley py mix two to enca ancl encl tind cider vinegar and four of f olive 11 ll oil mid add ono one slice cut one third of nn an inch thick bring to the boiling point pour over the potatoes cover let stand in ili tho the oven until thoroughly hot celery and cabbage salad cut tile outside leaves from n cirni hard head of cab liage cut out nut the center and shred with a sharp knife lot let stand one hour in tee ice witter drain as ai dry tie as possible mil alix with equal pints parts of celery ccleo cut into pieced with cream creain dressing and refill tho ellb cub bige babp soup a la sevigne delattre yolks of six ox pees eggs in a pint of cold bouillon cook fur for it few minutes in tt double boller boiler alwn the lie f tins has been well from rom tile clr hie when lin li n told cold tut cut into and in fit the bottom of it soup tureen lunen add liot hot cononi or r bouillon alit anil sere herve delicious desserts when han oni one hit alnis a few bread crumbs try ahe lie following queen of pud I 1 dings take one fl I H j 1 1 N I 1 pint ot of 1 r p it d I 1 j crumbs one quirt quart of pilak one vil nip pi ful fill of sugar the in 1 I alks of foll er one in il espohl fill of butter and one ine Spoonful of ii ex truet ria AIN mid anle li ile herud 11 lnier layer of if jilly jelly ji lly OMI mer the tup top coer aith it merin UK glue of the egg lillis with OIK of hugel I 1 nd ilie 1 e julic and rind had of it lemon brown in ili tin the uen oen rice pudding cook one half nip cill ful of rive nf fine in ili it 11 pint of nilah cool add tin the yolks of fuges el beaten three fou illis of a cupful of nf hugar wid oliv tablespoonful of lout lint ter one liala cupful of if chopped a grated nj 1 alie I whites of the ggs beaten stiff bile balie one hour an and d pere eie cold italian cream soften hoften one half ii hot bol of gelatin elut ln in ili one cupful of aill add it plat pint of boiling nilla and I 1 lie boulle yolks of four eggs stir boiling tind sweeten to taste take from froin flit die lavail in at add flavoring ind and tit lie w lilies til the die ears ealen beaten to a stiff froth bour into a mold to t lint heidin act frozen poaches peaches tak 1 ike ono on can of peaches pt achen or twelve large ones put a sl ali adil rue one pint of water ekr two rf of sugar the lie juice or of it li UK it nid tile whiles of three ehn egg li ell and either cither in a fiefer ezer or in ili it a mold anc el in ili lc ice and still null another nice like le ice crenin wl ih peache Is 1 prep prepared ired thus put iut a plat pint of ff peaches pen liea through n blee udd add one blui of r ervion end and one pint of milk flip juke of a and the aemer w lilliq s nf tw t eggs freeze its bavarian cream take nike on quart hii of an swi alt tl I 1 rea the ilie folks of coir eba one half lix box of gelatin one cupful of sugar gir two I 1 of if ilila soak bonk the gelatin el itan in ili one cupful of old wit wilier ter for half an hour bour lieu add ont on pint dint of boiling boreani yolks olan of lie eggs well beaten li eaten heat until it I 1 lie pins glas to thicken then take atom the n hent heat find ilda it nn oilier nother pint of t creane beaten to a iliff foh abold and set sel on oil tee ice to chill grape juice div si A e cook col a biblo spoonful of with one cull cui ill fol of willer rn arth of af 13 cupful of ar it teaspoonful of lemon juice or liisi ir and two IHO tables ful fills of litle lit lt r mix well and add rai miff half butt cupful of f grape jule juice with a grut grat ing of nutmeg lux 4 t ill |