| Show 0 o THE KITCHEN CABINET A napper Nw anlou lel letis oo 00 0 more earnest beginning today r earnest arn eat in labor and 1 est in play earnest 1 in n a action and earnest in earnett thought ho u gh t dolne doing and thinking thin kina the things thine that we ought HOT Wi tATHER DISHES T this his Is tile tha season beason when cooling coding drinks refreshing and juicy fruits and vegetables appeal to tile the appetite cucumber jolly jelly salad peel four and it n d cut into t thin il I 1 n sliced cover with will one cupful of cold water bring to the boi boiling lingI whit bilot and wk elook until soft then force through a strainer ald add two and one half tablespoonfuls of franu isted la ted gelatin dissolved solved in three fourths of a cupful of boiling water a 0 few drops of onion julee one of vinegar a ansh of cayenne suit anil and pepper to taste strain through cheese cloth into a mold unit and chill serve on lettuce with sliced tomato and mayon balse chicken casserole camerote dress rind clean a young fowl rind and cut into pieces for serving spread with one third of a cupful of butter sprinkle with suit still and pepper pour over one cupful of if boiling water cover and cook until tile the chicken la Is tender add one cupful of cream two cupfuls 0 of fresh mushrooms broken into pieces and cook dpn minutes thicken with one tablespoon ful of flour and serve coffee spanish cream mix one and one half cupfuls of coffee infusion with one half cupful of milk one third of a cupful of sugar and one tablespoonful of gelatin heat beat in a double holler heat bent the yolks of four egis eggs slightly add one third cupful of sugar and one fourth teaspoonful of salt ado add to the first mixture and cook until slight ly y thick remove from the heat heal add the whites beaten stiff and one finif teaspoonful of vanilla mold rind and chill serve with cream glazed sweet potatoes wash and cook six medium sized sweet potatoes es until nearly tender do not peel ne ile move skin and cut into halves lengthwise make a by boiling one half cupful of ond four tablespoonfuls of water five minutes brush th HIP potatoes with the bake basting often with the until tile lie potatoes are tender lender and well browned seasonable foods A potato salad if well seasoned m makes a k e a a good dish to serve on day for lunch luncheon efin or supper with sliced cold meat german potato salad cut medium sized rod cold boiled potatoes into thin slices put into a baking dish rind sprinkle pr inide with salt and pepper one third of a cupful of chopped celery end and one and one line half tablespoonfuls of finely chopped parsley mix mis four tablespoonfuls of vinegar with four tablespoonfuls of olive oil and one slice of lemon firing bring to tile the boiling point pour over the lie potatoes cover rind let sann stand d in the oven until thoroughly heated bellied creamed mushrooms on toast clean one pound of f mushrooms remove the caps and cut both sterns stems and caps into thin slices melt five tablespoonfuls 0 butter add the sliced mushrooms and cook three minutes sprinkle with half a tei teaspoonful spoonful of salt and a few grains of pepper dredge with one and one half tablespoonfuls of lour flour and pour over one half cupful of cream cook for five minutes stirring constantly serve on oblongs of buttered toast rind garnish with toast points and parsley barbecued ham sonk soak two thin slices of ham ln in lukewarm water twenty five inI minutes drain wipe and cook in a hot iron frying pan until delicately browned hron ed on both sides to the fat inthe in the pan ridd add two tablespoon fuls of vinegar one teaspoonful of mustard one eighth teaspoonful of paprika and one half of sugar when thoroughly heated pour over the haru ham and serve molded salmon cook one cupful of bread crumbs and one cupful of milk until 81 smooth abild four of buter butt er one ode cupful of cooked salmon one half teaspoonful spoonful ten of salt and one eighth teaspoonful of pepper then cut in tho the whites of two eggs beaten stiff fill buttered battered individual molds two thirds full set in a pan of water and hake bake until firinG arni I 1 11 with slices of hard cooked eggs and parsley beets beef PI ansh beets and cook in boiling suited salted water until soll soft reserve 0 one ne half balf cupful of tile the liquor plunge into co eod d water and remove the file skins then cut the life beets into cubes recent in the lie r buce uce melt two tablespoonfuls tablespoon fuls of buti butter ler nod two tablespoon fills of flour and pour over the half cupful of beet liquor add one fourth cupful of vinegar and eren cream irs one teaspoonful of rugar one oae 1 half teaspoonful of salt and a few grains of pepper A plain buttered bread sandwich with a thin slice of cheese placed between then friedin fried in a little butter until brown on both sides aides it served with a salad ot of green vegetables swa as is lettuce with cucumber and onion will make a most satisfactory luncheon dish 3 i 6 a 7 T s |
