Show ohe KITCHEN CABINET n T nr a 0 lm 1128 western the luxury ot of a all 11 summers sweet sensation Bena atlon Is in to be found when one lies at length in the warm fragrant grass soaked in sunshine aware of regions of blos clover and of high bleh heaven tilled filled with the hurn hum of innumerous bees harriet B E prescott USING LEFTOVERS she Is a happy housemother whose family eats heartily of oil all kinds of foods and acks the platter clean for the lefto ver over problem Is not one of it tiers hers there are few women who are not conscience smitten when they throw out good food amounts it is a hard problem to know how to use them some foods naturally oil fill in without any tr trouble I 1 a few vegetables even it if cre creamed acied may be washed off if th sauce Is not wonted wanted and added to others la in gelatin molded and served 1 on lettuce as a salad here Is 13 a good recipe to use and the vegetables tege table s may be varied vegetable salah salad take two tablespoonfuls of gelatin add one fourth cupful of soda water and when softened add three fourths of a cupful of boiling water one fourth cupful of lemon juice one scant teaspoonful of suit a little cayenne and paprika and three cupfuls of any good combination of cold cooked vegetables mold in custard cupa lay in the vege vegetables taWs in designs and add a little of the gelotin gelatin tai at a time tf if one can talethe take the time for lt it making most attractive salads serve on lettuce with a highly seasoned mayonnaise dressing cooked an asparagus aragus cauliflower beans beets carrots and peas are ml all go good cid for such salads adding fresh onion radishes sliced and green peppers with a bit of onion for flavor S stuffed olives and the very tiny pickled anlon onions anke especially pretty garnish when making a shortcake and some of the crushed fruit ito iw left over use it in the following strawberry bavarian soften on one 0 tablespoonful of gelatin in one fourth of a cupful of water add one cupful of strawberry pulp and juice three of a cupful of sugar two tablespoonfuls ble of lemon emon juice stir and dissolve cool until partly firm then stir clr in one cupful of heavy cream whipped heap in sherbet cups and place pi lire in a cold place to become firm when making ginger bread bake it to serve hot for dessert then the remainder may be served as cake serve the hot ginger bread with cream cre aiu plain or whipped and a li little cottage cheese ways with tapioca to many cooks tapioca trip loca a pudding made with the addition of egg and mill milk and served simply with cream or baked in the oven with a covering cover iiii of quartered ap ples pl estlie the kind that in ill 0 I 1 h e r made tapioca Is a ver versatile food it may be used as 4 soup foundation or as a base in souffle duchess soup scald one quart ot milk with one tablespoonful of onion together in a double holler boiler add twi tw tablespoonfuls ut ot tapioca tap loca one teaspoon ful of salt one fourth teaspoonful teaspoon fut oi 01 pepper pe liper and cook fifteen minutes or un 11 til tile the tapioca la Is clear stirring often add two Uble spoonfuls of butter one half cupful of grated cheese and tac t tablespoonfuls of minced parsley cool cook until the cheese Is melted serve with croul croutons ons bacon delights cook tablespoonfuls or of capt oca and one anil and one hult halt cupfuls cupful of strained tomato rubt rub fed tred through a sieve when taw Is clear add one halt half rul fu of salt one hult i mustard mus lard one on fourth teaspoonful of pep pel per lier spread bread with butter coin t with a slice of cheese and pour afi ov e some of the to tomato lanto place a slice 0 it harm on each and place in a hot orel omi to brown the bacon this necip serves six pineapple tapioca cook one thir thin rt of a 0 cupful of tapioca with one hit hal t cupful paul of sugar one half teaspoon ill of milt and one quart of water in double holler fifteen minutes stIr stirring rink frequently add one cupful ot 0 t caniff annn P grated pineapple chill serve wit v hipped cream ginger tapioca take one four cupful of tup loca one fourth ful of fail tine third cupful of sugi chrep thin sirls of oruo orange prel peel al 11 me lie pint nt ni bilik cook until clear 1 move the peel anif add one and OR halt half of nt ginger sit sl ind id twit tur of f the chipi adil fill imp tie egg elc yolk stirring eolla ik until thlik cool co A fold benten ws egg wit chill and n i wi ell prill whipped benm cream pv si ened fla fig tapioca cook together sether to for ti teen three one eighth elj hah teaspoonful spoonful ten of sil eni one teaspoonful of butter three eu cui ful fula 4 of nf iliner i lifer when the tapioca it 1 cleur clear idd one half pound of fles air ral line have neon been cooked with ont nn cupful of baler end and sugar a teaspoon lear poor ful fill of lemon rind and a tablespoonful of lernon eman julee juice conk fifteen minute SOUP serve will whipped cream cream att mv |