| Show fa oke ine KITCHEN CABINET A 1938 western newspaper union the city walies wakes ilor every chimney makes offering of smoke emoke against tha th cool white skies oklea slowly the morning inoc shakes tha lingering shadowy flakes of night from doors and win dows from the altys eyes charl charles do de kay har COLD DRINKS if one li keeps beeps on hand the maid makings n gal of cool drinks one will be it most popular hostess there ts to nothing which goes to the right spot spit like a good cold ir 1 l 1 I 1 hs drink have tile ax lr H I 1 0 I 1 lee ice pic and the bottle opener handy anti and with a supply of various fruit juices and a few bottles of ginger ale or other charged waters a drink is soon prepared ginger nectar to each glass of lee ice cold ginger tile add slowly two tablespoonfuls of thick crea cream ill and a teaspoons ten spoonful u I 1 of finely cut preserved ginger mix well orange punch to one anart of cold ted tea add tile the juice of two lemo lemons ns the juice of three oranges sug sugar ar to taste and a pint of ginger ale serve in glasses of cracked ice fee grape ale to one quart of grape juice add one half cupful of maras clil no cherries cut alne to sweeten and the juice of two lemons mix and serve with ice fee lemon novelty III mix and thill chill one quart of water one cupful of sugar I 1 the juice of six lemons and a few gratings of nutmeg serve in glasses with a spoonful of lemon or orange I 1 ice fee on top I 1 mintage Min tade add the juice of six lemons one bunch of mint cut fine und and bruised to two cupfuls of water let stand one hour strain chill add two quarts of ginger ale and to taste serve with ice fee Logar loganberry iberry cup to one quart of loganberry juice add one pint of water tater the juice of two lemons sugar I 1 to taste and one pint of g ginger ale chill find serve with cracked tee ice two quarts of cold tei tea over ice fee add the juice of six lemons one con can of if shredded pine one cupful of maraschino cherries with juice two and one hida cupfuls of sugar mix chill and serve with icv sandwich fillings A subject that Is most interesting for the outing season Is saud sandwich making the making of sandwiches Is nn an art and we I 1 all have felt when V 1 I served with the delectable lec table and colorful open sandwich that it should be framed rather than eaten occasions on which sandwiches are served decide what kind of sandwiches will he be appropriate for a full fall meal with a cup of coffee a sandwich has an entirely enil rely different character than une one served for a garden party or reception fur for afternoon tea sandwiches should be dainty and attractive the amount of nourishment Is not liot considered bread for any variety of sandwiches should he be spread with creamed butter before tilling Is added as it keeps tile the filling from soaking into the bread I 1 never melt butter for this purpose but cream it with a wooden spoon most sund sandwiches may be made and kept in ili the refrigerator until th the 6 time needed for packing substantial sandwiches should be wrapped in waxed paper to keep them moist and uncrushed sardine sandwiches are especially good gid leap heap the cream creamed 1 ed sard sardine ine on the center of the circle and ar around 01 ind it pipe lemon butter lemon i juice added to the creamed butter put this through any pi pastry astry tube lube using any design liked A paper cone tilled filled with the piping mixture may be used d to good effect if one has no pastry bag ba or tubes there Is no limit to the attractive and artistic appearance of sandwiches practice makes perfect in this art as ae in any other for putting away pile on a plate and wrap in a damp napkin when serving sandwiches Rand on a tray garnish ohp truy tray with a spray of watercress or sprig of parsley a nasturtium I cat at or a clover blost blossom som and genf toasted cht cheso lse and ana green pepper lepper sandwiches remove the ads cds white pilli and stems from three large green peppers put them through the meat prinder with one half pound of ef mild phoeve chef phe eve season with one half apa an spoonful of salt one eighth teaspoon till fill of popper pepper and mix thoroughly tile the juice from the peppers will alv julep juice to the cheese spread rather thicker than him usual iriss together bifid toast carefully serve hot this makes two cupfuls of filling prune trusties to one cupful of stewed prunes add one tablespoonful of sui ar one teaspoonful of calina nion and one of lemon juice let these ingredients simmer together for ten minutes then cool ands spread on the crust les prune water Is aged to te moisten the pastry hux 1 atio 1 i I 1 tot tr t ayi 1 |
