Show ne kitchen en cabinet t 4 afu western newspaper union ll oloa what hand can paint ft a altur book so marvelous 2 the lie running brook it matters mattera not what time 0 day tou visit it the sunbeams ploy play upon it just jim exactly right the th mysteries of god to light no human brush bruah could ever trace A dro croopin droop ln willow with such buch decet grace edgar guest THE COCKTAIL when beverages were used commonly lb ib cocktails their strung and pungent flavors destroyed tin appetizing effect ot the hors d oeuvres and seriously retarded digestion in III these days daye of enlightenment c e enjoy the flavor of the food instead of seasoning sardine Cock cocktail tall A sardine cocktail makes a welcome first bourise for luncheon or dinner clifner cut the sur sardines dInes into inch long pieces or leave them whole to be dipped into the sa u ce serve them chilled with a cupful of the sauce in the center of the plate serve with cocktail sauci take one teaspoonful each of af horseradish horse radish and catsup a of cayenne one half teaspoonful of tabasco labosco sauce two tablespoonfuls of lemon juice mix mir thoroughly serve in lemon cups nice to serve over oysters six to eight mint Cock cocktail tall crush a bunch of mint mince ond and sonk soak halt half nn an hour la in the juice of two lemons and the grated rind had of one cook two cupfuls cupful each of sugar and water until it pans s a thread take from the ore fire and stir in the he juice of a I 1 large arge orange ohp alin lemon and the mint let stand on ice until chilled serve on ice oyster Cock talle clean and chill five dozen oysters mix with three tablespoonfuls ble of one tea spoonful of tabasco sauce two tablespoonfuls oi of vinegar five tablespoon rule fula of lemon juice three tablespoon fuls fills of worcestershire sauce sake three to ta fuls of catsup oni one and one fourth teaspoonfuls of salt mis well and serve over the oysters which are pieced in lemon grapefruit or glass cups this earves twelve to fourteen persons save any cooked hatti ham put it 1 through the meat grinder and mix with salad dressing for sandwiches or add to it an omelet just before I 1 it t Is folded foods now mow I 1 hiie boroo f day when it VE to originate an on idea as to td what to have for a ameal try iry serving nice mealy baked potatoes with c coil oil fish in drawn 0 utter butter sauce melt one cine half ofa third ol of a cupful of but ter in a hot saucepan and when bubbling hot add three tablespoonfuls ul of hour flour one half teaspoonful of salt gall if the fisli elsh Is not already suit salt enough to season the sauce a few dishes dashes of white pepper an and d add gradually one and one half cupfuls of boiling water cook five minutes and add the remaining butter in iii small email bits serve with the tieh ns h or the fish may be added to the sauce fruit mince take one pint each of spiced grape jam and canned cherries strained from their aice juice one lie pint of peaches one pint of plums strained and stones removed one jelly glass of oU quince preserves one of apple butter butier foai quarts of apples chopped fine one cupful of suet chopped fine four ounces each of shredded citron candied lemon and orange peel two tablespoonfuls of cinnamon other spices to taste one cupful of vinegar let stained one week sweet potatoes with apples into a well buttered baking dish arrange layers of sliced sweet potatoes which have been boiled in their skins and sliced add sliced sour apples in a layers I 1 sprinkle with bats 0 of f hutter butter and brown sugar C cover over with bread crun ilig and balie bake for forty ty minutes or until the apples are well cooked cream dumplings Dump lings sift two cupful 11 of pastry hour flour with three teaspoon fuls of if hilbing powder and one half lea spoonful of salt add enough thin crea till to tn a 11 soft dough to drop frimin a spoon about three fourths ol of u cupful if sour add a pinch of soda mix alix and drop from a lea teaspoon spoon on to tile lie nie ai rind and hones bones to keep keel the dump lings from touching kindling the all 11 steam well covered comand rot for fight eight to ten minutes depending upon the size else egg sandwiches chop hard cooked fuss eggs 1 wit w melted but batter I 1 er a and n d spread fill in buttered bread it if liked tint hot fr arill lif a H loille butter until brown serve wilh a lettuce iee colad solad for a lunce ron dish fr r foi supper jelly city omelet separate t Ii araie the and yolks or of two eggs eaks beat whites stiff alfy and the yolky until thick put iut a teaspoonful of butter blitter in an omelet pan lion afien hot pour in III the omelet after eilf ns the yolks with the whites white and adding two tabt spoonfuls of milk alitt rt 11 basli rf of cri cayenne yenne und and a little nok look until the on velet la Is set cover or place pi nce in III a hot oven to dry on top tolt before fold folding ng spread one half ol of the with jelly then fold and map |