| Show THE KITCHEN CABINET ML 1928 western newspaper unique in a large lares part the bordina tion of 0 servants arises from the tha growing brewing sense cense of unwillingness to bo directed and governed by tho the in it la Is the spirit ot the nee which rebels against the dictates of the individual but submits Bub nilta freely to the despotism ot of an organization seasonable DISHES r i As aa our seasons seasons are so v variable it Is hard to determine when summer ends and fall begins we usually liue have as uncomfortably h hot 0 t days late in tile the season ksany as any time during the lie summer it la Is nut not wise to retire all the lie summer dishes dl for they may be much needed during the fall months this year cucumbers cumba rs seem to be especially good lind and abundant try putting up some in this simple way cucumber and celery pickles fill quart or two quart glass jars with small sized cucumbers or if large cut them lengthwise into finger sized pieces arrange five to six stacks ot of celery and one or two small onions in each jar when well oiled filled with tile the vegetables fill with the boiling hot vinegar using one quart of vinegar if very acid dilute with water one cupful of sugar and one half cupful of soft salt seal the cans and put awny for use in a week or two onions s as well as cucumbers may be sliced if too large to serve bere la Is a simple mustard pickle which Is especially good for those who can ad add the cumbers euc cuc dally to th itle pickle use one gallon of vinegar one half cupful of mustard one cupful of suit salt two cupfuls of brown sugar mix cold and put an into a large jar adding a quart or two of small cucumbers as they grow cover with horseradish horse radish leaves and set sei away french potato salad cut n lorge onion into slices and put to cook in a saucepan with two to three tablespoonfuls of butter cools cook until very s soft 0 ft in another saucepan coot cook four medium sized potatoes cut into bits while they are cooking add a little odthe of the potato water occasionally to the onion to cooking until tender mash the potato add jhb th 0 onion and one quart of good mint season well with salt and pepper and serve very hot this makes a alee supper dish for 0 cool night stuffed lettuce hearts take errall small err all leads heads of lettuce remove the centers and nil fill with chopped chicken mushroom h shredded almond and tender celery nil moistened with a 0 good mayonnaise on naise serve garnished width a bright red strawberry chestnut time the chestnut Is one of the most popular fall nuts and Hal halloween lowren would lack fack most of its lt charm if the favorite nut did not appear i its delicacy of flavor blends so so well with others that it is a 0 run gen eral end favorite toasted or served in with other foods As a soup nothing could be more delicious than one of chestnuts chestnut soup cook a quart juarl ot chestnuts in ili bolling boiling water slip sill tilt air the brown skins and drop them into cold water drain and add to boiling water with a small onion three stalks of celery a bit b of bay leaf when vilen the lie nuts are tender mush throng 11 a sieve odd add white stock a tables fill of butter salt aalf and pepper to taste end and one plat pint of JIM milk when hoil ing hot remove to the back of lite hie stove tind and add two well benten beaten eggs egge and one half cupful of cream brenni serve hot in bouillon cups chestnut and apple salad mix tine cupful of blanched chestnuts with one cupful of f celery ond and one cupful of dicea diced apple ml nils with mayonnaise e and serve with water cress chestnuts with brussels Or sprouts this Is a dish which Is con considered very aery choice cool cook the nuts and sprouts and serve in a rich white s sauce 1 1 u M deviled Chest chestnut put a teaspoon ful of olive oil into H pan add two cupfuls of blanched chestnuts otar and cook until well browned dost with irith salt and cayenne and serve in nut cups chestnut dessert prepare a custard by adding a of softened gelatin and a ll 11 iii tle tie lemon rind to a pint of milk two eggs timid one half cupful of sugar add a pint of cooked and ant mashed roas lied chestnuts pour into a mold and chill serve surrounded with whipped cream chestnuts doll boll sugar md aad water until a heavy straw colored results dip blanched chestnuts in the and put to drain on waxed paper dip again when cool keep the alie hot over hot water while dipping keep covered from the air or the nuts will hoften preserved chestnuts prepare a sugar using two cupfuls of sugar one of water the juice and rind of a lemon cook until thick then strain and drop in the cooked chestnuts when thoroughly heated pour into glass cans and seal this preserve Is nice to serve with any ice cream or to accompany a light liblit dessert |
