| Show 0 CT athe he kitchen ichen cab cabinet met 1 I western newspaper union blessed aro are they whose furniture Is so 80 inexpensive or so co shabby that children and dogs axe are not excluded from its sacred precincts henry merwin CHOU PASTE delicacies there Is such a variety ot of fancy cakes and desserts that one ofie may pre nare with chou paste that it Is a 0 good recipe with which to bacome beonie familiar to the I 1 cook the making of chod paste seems difficult biffl but it if directions are followed carefully eve the most inexperienced will have good results the proper mixing and baking tru the important things to remember take one cupful of hot water one half cupful of butter a mixture of lard and kutter butter may be used but of course coure butter Is 13 better add ti rie fourth teaspoonful of salt and place over oer the heat ficat as goon soon as the butter Is melted incited bring bri ng the mixture tu re t to 0 the boiling point quickly then I 1 idd add one cupful of flour all at once on ce stir ali briskly until smooth and continue cooking and stirring until the mixture leaves the sides of the pan to in a golden creamy mass now remove from ft oro the heat and continue stirring until it t begins to io cool pour into a cold b owl bowl and wait until it Is slightly s worm warm jo 0 o the touch now we are ready IS 6 add the eggs using three anil ani adding thim without beating on one e at a time beating the mixture well after each egg la Is added beat until the mixture Jil nix sture ture becomes creamy it will seem as if it will not blend but keep heating beating until it does become as as satin drop in spoonfuls onto a greased baking sheet and bake in hot oven at first then tv lu a moderate oven ift one before taking from the oven it must feel light and buoyant the best flour to use in trin making klug these puffs Is a combination of equal parts of pastry and bread flour eclaire eclairs are mac mn 4 with the iame ame paste arste but th v are mude bilde in long ions narow fingers and allowed to stanc five minutes 91 before putting into the oven small puffs will bake in less time but the oid ordinary inary sized cream puff will need thirty minutes the birb ten to in a hot oven and finish in a slower heat beat with a pastry bastry tube one oae may mas mike make various shapes and kinds of cakes using the same chou paste prune pie wash ohe one half pound of prunes and soak tn in cold cola water to cover cook in the water un unil ill soft remove the stones cut prunes into quarters and mix with one tablespoonful of lemon juice and enough su garto taste well reduce the liquor to tw two 0 tablespoonfuls line a plate with pastry all fill I 1 with the prunes prime s d del it with pits bits of I 1 butter and dredge with ona one of flour cover with an upper tipper crust nod nind hake bolke until well browned summery dash et during tile citrin reat tier fier of surn mer as if tipi 1 mure diore dalgity and less hearty food hooili ar are enjoy enjoyed 1 ed here are some old r 0 standbys stand bys ice box pud ding take one om half cupful of minute minte te tapioca annj udd add to one pint ot hot grope juice place tn in a double boller boiler and let stand over oer hot water until cooked ond and clear add one cupful of sugar remove from the heat and addone add one fourth cupful of 0 orange juice one small bottle of anra cherries cut one using mhd he juice cool and before the tapioca its Is thick pour into a greased mold lined allne with W ith split lady fingers finger s arl st of sponge cake chill hill twelve hours and slice serve with whipped cream luncheon salad dissolve ohe lie en eloite of gelatin inane cupful oft rollia old yaler waler olen odd add one and one rup fuls of bruins bolling waiter une one haff h alf Cul curjel ifIll ench each of juice and alet the mixture begins begin sto to thlin ken KM arit on cupful of if finely auf cu one green belil pepper ler cut floe a adili ot daus dates rut cut inlo pieces and ethre lire tart tan apples apple cut cul into fine bits arid adda tie hull hulf c cupful laiful ol of conked in a little juice f li n turn into a well ells mold and set eel io to serve with dressing cheese Souffle thin This will cmike a fice ilce lunette iii dau tike three table spoor bulit fit f liva cook afi h a rif of milk until benr 16 tr attiring atti frew ti add ahne cupful of 1 grated heppe annd st until mellad mell pd then mol copl and add three fk egg yolks ell bet benien lien tine nn rf tens jillain ful of sill and fold in n h whiles doike in n fl A bolc forty ib afia if oven foeko tit it afe ries rice take tine ine third ol of W a 1111 alv add di 1 tine nue fourth I 1 it ai bif aalt fin ine e hall cupful of wair aind nd tint one quert tit ill anoa rich rach nilla e in a kli e I 1 bilking pun mike jap slowly scowl stirring fot fill na an hour tarri a adil dj half cupful nt lit rail sins gal ai often tind hnyp for forsmith forn another mith haill haiir parve arve with a hard raue aru ver P ar every dayn dav one e should have anve otie one lit lib erat eral serving of tome leafy greet green vegetable like spinach chard cabbage peet beet or tump turnip tops I 1 |
