Show THE KITCHEN CABINET M 0 ifil 1923 western New newspaper union A laugh to Is just like music it freshens all the day it tips tipe the peaks with light and drives the clouda away the soul grows glad that hears tt it and feels its courage strong etrone A ra laugh ugh la Is just like sunshine for or cheering folks biks along anon DAINTY TIDBITS there are so many tasty bits of food called fancy dishes which may be prepared at home borne with very little bittle work and not nat much lauch experience Logar loganberry iberry frappe boll together one half cupful of water and one and one half cupfuls of sugar strain the juice of one ond can of the onest finest loganberries logan berries and mash through a sieve add the juice of half baix a lemon lemo and the strained ned juice to the sugar sur stir well and strain through a sieve again cool and pack in a boid placed in tee ice and aalt for three hours serve in tall glasses with whipped cream tor for ganish garnishment ment pear and chocolate cousee take one cupful of cooked pear pulp add one cupful of sugar and a tablespoonful of lemon juice and a bit alt of grated rind melt two quarta t of bitter chocolate to one cupful of whipped cream add the pear pulp a bit of salt mix well with one half cupful of pear junce and pack in ice la in a mold let stand three to four hours the sugar Is best added to the cream after whipping as it holds up betters better almond acorns blanch the desired amount ol of almonds and dry well dip each tip coating them two thirds of th the way up in sweet melted dipping chocolate dip them immediately into chopped pistachio nuts and place on waxed paper griper to dry chocolate prunes wash and soak k overnight targe large fine prunes bring to the boiling point remove and drain remove the pits and allow the prunes to to dry fill each prune with a salted pecan meat and dip in melted chocolate chocola te let stand until well dried then wrap in waxed paper french dates stone large dates und and steam keam them for alve minutes when cool stun stuff them with fondant cut cu pistachio nut meats into halves and press two or three pieces into the fondant of each date so that the ments meats show danish hash there should be to begin this dish a cupful of rich brown gravy left over from the day before take one cupful each of diced dicea cold boiled potatoes dapple apple cold mealand mea meat tand and onion to taste heat a tabie tablespoonful spoonful of lard in a trying frying pan and brown the onion add potatoes and apples then add the meat with gravy enough to moisten cover and cook until ready to serve about three fourtha of an hour delectable dishes try serving the good old wholesome in a different way the following la Is quite different Z onion D dump u rn p ting n g 8 ca d 0 0 0 k I 1 large white onions until tender drain and scoop out oui the centers chop some pieces of cooked ham add a few bread crumbs and enough mushroom catsup t to 0 moisten and fill this stuffing into the onions make a mixture as for baked dumplings dump lings cut into ts squares put an onion into each wr wrap ap and pinch the edges and bake until tire dumpling is brown biown serve with a tomato sauce fried for F those who do not care for sweet vegetables this dish Is most acceptable to those who enjoy parsnips par snips slice to shoestring shoe string sized pieces or short lengths keeping tile the pieces even in size wash well and use just the water that clings to them from the was washing ping vince over an even hent in a heavy aluminum pan with two tablespoonfuls of butter to a pint of the parsnips par snips stir often while cooking and toward the last remove to lower heat hear brown welli well season with salt end and serve the flavor of the vegetable Is preserved in tills this manner of cooking and Is particularly delectable pot roasted chicken there should A be cherished in every fili lilly a heavy iron scotch kettle with an iron cover coer one may conk course coarse cuts of beef so that they melt in the mouth in such a utensil place a spoonful of butter and lard in ali the e kettle add the lie chicken cut up or if small in halves cover rind cook slowly adding a few drops of water as it dries and perhaps a little more butter when thoroughly brown add a cupful of boiling water bud and simmer until tender to make the gravy remove the cl chicken itchen and thicken the sauce with flour when of the re required milred thic thickness khe add one half cupful nf f cream and a hit of brown coloring if the flour was nol no well browned serve the chicken with ohp gravy mu mushroom broom timbales TIm bales cook one cupful of chopped bresli mushroom mush rooi in a tablespoons ful of butter for three minutes add one half cupful of bread crumbs and another tablespoonful butter cook two minutes add one half teaspoon teaspoonful tm of salt one cupful of milk two slightly beaten eggs and pour into buttered thobal molds cook in writer water until the mixture Is sel bel un mold and serve serto with a cream sauce I 1 aliu yil |