Show THE KITCHEN 04 Newet poper 1 to be nerene timid a losing fight to meet with equal courage dark or light to hate all sharn sham and with per a elstena ste tit might to do brave deeds as in a mastera mast erB ra sight alila h la to learn lifes lesson reach the height charles allen alien dorssom D HOV hova TO USE RHUBARB when slewed mid arid property iro irly sweet ened barb makes a most dell delicious but when baked it Is evec better belter place placa lu ILI 2 covered cmerek baking a pound rr or plot pint of ell c u i into inch lengths and nd un peeled add one ot sti sugar garand and daie one fourth cupful of 0 water cover und find auke until the rhubarb Is tender but unbroken for variety one may add a piece of lemon or ginger if that flavor Is liked A few rals lus figs dates or prunes will also add variety and make a Plea pleasing sill Hadit addition lon spiced rhubarb for each three pounds of rhubarb add one OBB tens teaspoonful pion bulof of cinnamon one half teaspoonful ea each ciff of cloves and allspice and one fourth teaspoonful of nutmeg tie to in if a thin muslin bag place one tin half f cupful each of vinegar and water find two pounds of sugar ingar in a preserving kettle add the spice bag and simmer slin nier f for or fifteen minutes then add the rhubarb cut into inch lengths and one package of seeded ral raisins sins simmer until thick put into glasses and seal as usual rhubarb and pineapple sherbet combine one cupful of crushed pineapple with one cupful of stewed rhubarb adding the juice of one lemon andone and one orange make alake a with one cupful of water and one and one halt half cupfuls of sugar when thick cool stir in the fruit odd add one half cupful of pineapple juice and turn in to a two quart freezer when frozen add one beaten egg while and continue freezing if wished otte grained add another cupful of wafer or pineapple juice and water and strain tile the fruits for conserves and preserves one third of berries of uny tiny kind with tf ono thirds thirds of frest rhubarb makes a most delicious combination and makes the product much less expensive when berries are high in price mote more ordinary foods on a cool rooming morning tills this will make a most acceptable breakfast dish mock souse doll boll one pound of lean fresh pork in salted water until very tender W when h e n coo cool 1 cut tile the meat meal very verj fine stra strain a tile the broth cool anaf and remove the fat fal reheat the broth one of it in a double boiler when boiling stir in three quarters of a cupful of corn meal cook over the beat for a few minutes then over water tor an hour stirring occasionally now add the meat two teaspoonfuls spoonfuls ea of salt one quarter of a t teaspoonful spoonful ea of pepper celery salt ant and sage cool in grf greased ased baking powder cons cans slice lit in seasoned lour flour and fry brown in a hot frying pan nice with cabbage salad or apple sauce for luncheon fon monastery astery pie to one cupful of soft brend bread crumbs add afie one pint of milk and one tablespoonful of buttee butler let in a double boiler one hoti Hover heat stirring occasionally now add three fourths of a cupful of finely cut CIA cheese steese bpi beat t until melted and smooth add one half teaspoonful of salt a dash of cayenne two of minced sweet pepper one tablespoonful of grated onion and three well beaten eg eggs gs turn tan into a hut but baking bakin dish set to in a pan of water at and id tinka until browned and set serve hot asa as a main dish with tomato connito raised doughnuts scald one pint of milk odd add one cupful of sugar one half cupful of butter and when slight ly cooled one benten beaten egg and cinna mon arid nutmeg one fourth teaspoonful eavia when the mixture Is luke lukewarm warin add one ine half of n yeast ca anke I 1 6 softened in water and 1 I I 1 d bread flour to bilake a dough stiff enough to knead about six cupfuls aji mix tills this at night in tile the morning cut down lot lei rise again and roll out as much of the douch as will he nee needed led for tile the ibcal oil let rise ise i tind cook ciol in deep fat put the lie rest real lit in the lee ice chest and fry when needed ceded ti tills this will keep twe or three days country cl club ab gnocchi to one hall half cupful of yellow corn m meal mal al add one pint pill of if chac ell sio stock ck and one half cupful of ellk billing tint let holl boll up then cook over water for mi an hour stirring season on anc of salt sail a little grated onion abid a dash of cayenne pepper when d done one ll it should be what thicker than breakfast brenk fast cereal add fj a yell beaten egg after taking faking front from the file heat bentler in hut hill dish nicking an inch bacr when cold cut into rounds munds place loa lna lo a bulter 41 baking dish corer cover with one olie nud and cupfuls of 0 rich sauce entice cover with bult buttered ered crembi or ranted clione cl iove and brown blown quickly bulkly in a hot own orett lon cults or any moat meat alvick iny he used und tf it on nn 0 inc locks the tae 7 |