Show he c KITCHEN CABINET V K cea western come out a bundle and stick IS 18 all need to carry along it your heart can car carry y a word and your tips lips can carry a mg alfred boyea seasonable seasonable 00 on a warm day when hot food does not appeal to the appetite a dish of pressed meat or a mold of 61 meat or elsh fis h la iii jelly la Is J i it a mos roost t appetizing dish halibut in n to mato je jelly lect elect two medium sized slices of halibut weighing ng ab about outa a each season with salt pepper and lemon juice then steam until tender about twelve minutes cool and divide into eight fillets ts free fr from i skin atad bb bane ne to prepare we the jelly cook a quart can of tomatoes for minutes add one pint of water one small smal onion konlon stuck shick with four cloves one teaspoonful of salt and two teaspoonfuls teaspoon fula of sugar one eighth teaspoonful of thyme a sprig of parsley a 0 talk stalk of celery diced dicea and six peppercorns press through a sieve add teaspoonful one of salt and one fourth teaspoonful teaspoon tal of pepper four tablespoonfuls tablespoon fula of granulated gelatin which has be been en soaked in i one cupful of cold water co cool ol 01 and add the whites and shells of two eggs I 1 boll up op ald aid ai d strain use a shallow mold and pour in a layer of the aspic chill and when firm arrange on this oe eight pieces of fish pour enough aspic over the fish to hold bold them in p place lace lay strips of pam pimento ento between the fish and cover with aspic when firm fill up tb the emold mold and let stand sev oral eral hours in the ice chest to become firm when ready to serve turn onto a platter and garnish garnise with watercress and sliced cucumbers dressed with french dress dressing ing pass tartar sauce cereal souffle A spoon spoonful fui or br two of cereal which Is so often thrown into the garbage or down the sink drain will add much to the food value of a dish to one cupful of thick white sauce add one half cupful of BD an leftover cereal beat well add the beaten I 1 yolks ot of two eggs one half balf tM spoonful fu I 1 of so salt it a dash of cayenne pepper and one halt cupful or more of any seasoned meat or savory as cheese cheesb mushrooms ham or sweet pepper cool fold in the stiffly eiten beaten whites and bake twenty minutes in a moderate yvena pvn vf y lait cult put together in a sauce pan one andone nd half cupfuls cupful of M milk ilk and one half cupful of cream boll boil the mixture until reduced to ful of liquid stir th in one tablespoon ful of sug sugar ar and one eighth teaspoonful of salt pour into a glass glase pitcher and chill before serving served wt with th stewed fruit it Is a dish of especially fine flavor those who are arc making new discoveries about foods tell us that when we must most cook cabbage put it in the oven with butter and bake about five man aln lutes otes at a temperature and then we will have a food which cooking has not its food elements entirely cakes for dessert A choice cake makes one of of the very nicest desserts dessert the following are a few worth cherishing Ish irig ohio sponge cake boll one and one half balf cupfuls of granulated sugar with one half cupful ot of water vater until the spins a beat the whites of six eggs to a fri froam iiii add one fourth 0 ot so salt t and pour the hot over thi them em very slowly beating mixture until nearly cold then set et aside now beathe beatr tho yolks of the eggs until thick add to them the juice of a small lemon with the grated on rind d combine mhd two egg mixtures am and told fold in one cupful of pastry flour which has been sifted three tim times es be fore measuring bake in a gre grea aseff seti and floured angel food pau pan in h a slow oven one and one fourth hours lemon or orange icing boll together two cupfuls of granulate granulated dougar sugar with one half cupful of water and on one e eighth of cream of tar tar pour the when it has re nahed tile the thread stage over the v bites of two eggs which have been bee n beaten to th the e froth stage ont Y 1 bent beat vigorously to a stilt and fluffy mas add orange or lemon juice for flavor and beuC bent until elgh for spreading piccadilly prune cake take one halt half pound of df good prunes steamed un until tit tender then pitted and chopped coarsely y sift the fall following owing ingreet Ing redl ants two and one oce half lulf cupfuls ot ol flour one and one half tea spoon full ol of bo baking king powder one fourth teaspoonful ench each of soda eoda and salti salt one ftfe half teaspoonful of nutmeg nod and cinnamon add one one half cupfuls and two e eggs g s well betteb beate u finally aud add on one fourth cupul cupful of softened but not nf melted butter bent well pour into a well greased quere t pan and lale nn an hour or longer when alie auko la nearly finished r prin kici with granulated sugar and place lilace n nt tabe the top of 6 thea oven to gadzo cut T ara arm rm and served ferret with whipped hipped iv cream for afternoon tea i I 1 yuu H vi |