Show 00 0 0 IF 1 CT cohe h cabinet kitchen K it C h 11 a IMS 1928 wearn pra paver union its a good safe afe rule rul to sojourn tn n every place as an it if you meant to your its ite there never omit ting tine an opportunity of doing d a 3 kindness speaking a true word or making a arlend tri end MEAT SPIES PIES we all like occasionally a 8 well m ma a 11 anil band nicely seasoned season ad meat apte usual ly a meat plo pie is s made to use up leftover meats and thus to some it Is not t a welcome dish however not all meat tiles pica tire made ilia de from euch meat nod and who Is there who would refuse the delicious chicken pie tho the old cornish pie which aich tins hits sustained tile the miners for years in their t h e I 1 r hard work Is prepared from fresh beef it la is so good that it la is often repeated cornish pie prepare a rich biscuit dough and line a de eppie epple plate or two alth with alie mixture rolled out us its thin a cau can be handled bandied han died pill fill with inch cubes of fresh uncooked beat beefsteak cut into cubes season well nod and add plenty of suet and butter for richness sprinkle over the meat a few tablespoonfuls spoonfuls of shredded onion over that ra a layer of parboiled ruta baga thinly sliced and over that sliced uncooked potato cover with the t he crust after adding plenty of salt and butter or ittel and leave a good vent for the steam to escape add no witter water and bake about two hours take froni from the oven and wrap in a cloth for ten minutes to steam and season the crust then serve veat veal pie de da Cut two pounds of cooked booked and seasoned vent veal into pieces raap ready twenty plumped rind and pitted prunes dunes put them into a baking dish and add the veal and a gravy made by blending two tablespoonfuls spoonfuls of butter one cupful of hot water and some onion juice a teaspoonful of mined parsley pa reley and the same of current currant jelly with three tablespoonfuls of chopped rw raw born cover with a rich pastry and bake southern lamb pie take a quart of cooked lamb cut into small pieces add iwo two cupfuls of bolle bellef potatoes diced dicea and one halt half cupful of pecan meats season with salt pepper and minced parsley iut into a baking dish add three cupfuls of cream sauce cover with a puff paste or a rich bietry p leaving vents ifor r steam bake until brown ham pie to two cupfuls cupful of finely minced ham add two beaten eggs one halt half cupful of white sauce one ona half teaspoonful of salt one fourth teaspoonful of mustard and a dash of red pepper place in a pastry lined dish and put in the mixture interspersed int er with one third of a cupful of almouns and a hard cooked egg cut Into slices bilke bake without a cover and serve garnished with tomato aspic and chopped green peppers serve cold savory foods when one pays payi seventy cents a pound for fresh resh mushrooms for a dish it Is well to remind the coor cook to save the peelings pe elings and all the hits bits after the mushrooms have been washed these T b e s e may be stowed stewed and add flavor to white sauce or soup stock Musli mushrooms Mus Krooms rooms with spinach cook orie one half aalf pound of peeled and cleaned mushrooms cut into small pieces until tender aln in two tablespoonfuls tuble spoonfuls ol of butter hatter theft a of cream thicken wilh two tablespoonfuls tables each cacti of butter and lour flour cooked together season with stilt salt and pepper meanwhile conk one quarter peck of spin ach until tender in ili just tile the water willell which clings to it after the washing season well nell after it I 1 le cooked drained and chopped and press into a bult buttered ered r I 1 on a hot ho pante and oil byh wat tile the creamed rooms orange cookies cream one half cupful of hailer butter and add one cupful of sugar suga r blend well thou then ly one half cupful of orange juice and three cupfuls of lour sifted with four teaspoonfuls of baking klug powder and one teaspoonful of soft salt add it a well beaten egg and the grated rind of an ah orange mix mis and roll out cut into ny desired shape decorate ile cOrate with 9 0 bit 0 O pt cd candied ned orange peel and bale bake fried peanut salad blanch and chop a raful of raw peanuts place in a d frying pan with a tablespoonful tablespoon tut of salad oil cook until the outs nuts are delicately browned sprinkle with salt and coot cool on brown paper meanwhile scald and peel six tomatoes chill and scoop out the centers or serve them sliced armanse arran le on nests i of lettuce jund and 1 fill or heap on tile the slices e s the freshly cooled peanuts serve with a ir french anch dressing by add adding ing a 8 teaspoonful of sugar to ench each quarter of a cupful of the ordinary dressing butternut wafers deat beat two eggs odd add one ounce of chocolate melted one half cupful each of honey and brown sugar oue one half teaspoonful of palt alt one half teaspoonful of soda two thirds of a cupful of flour one teaspoonful of lemon juice and one cupful of chopped butternuts butter nuts or walnuts drop by teaspoonfuls tea two inches apart and bake in a hot oven eight minutes byl |