Show me kitchen cabinet Q 1129 1139 attorn Wt torn newspaper union TO DANDELION now like a prodigal doth nature a seem when n thou for or all thy gold so 0 o common art thou tea chest me to deem wore more sacredly of every human h heart eart since each reflects in joy its scanty I 1 I 1 gleam of heaven and could some won drous secret shaw did we but pay th tb elove we wa owe and with a childs undoubting w wisdom I 1 ad 3 in look on all th thesa e fio living pages of gods book james russell lowell OUTDOOR MEALS today an outdoor meal maybe may be anything from a snack taken on a long hike to a banquet under the trees treba in the garden or on the porch in the old days an outdoor meal unless it was a barbecue bar bacue seldom meant a warm meal now with all tile appliances and conven conveniences lences for outdoor living suggestions for the meals must include the picnics arranged for schools church societies small groups of friends and artimes most elaborate social functions the camper too Is legion ana needs to keep in mind the staple foods needed for the outing the sandwich Is appropriate to all such stich meals with it and a thermos bottle of hot or cold drink one may find rest and appetite delight in the glor glorious lous out of doors the following combinations are excellent for sandwich fillings grated grate american cheese sweet pickle chopped chopped nasturtium leaves cress chives minced ham bologna dried beef or tongue cooked meat with mayonnaise slices of cold roast lamb with mayonnaise to which a bit of minced mint has been added creamed cheese mixed with chapped pecans chopped candled orange peel and mayonnaise mayon natse with brown bread cold sliced chicken chopped celery mayonnaise or corn relish chopped pickled cauliflower mushrooms omit summer sausage spread with mayonnaise to which hard cooked egg chopped nasturtium leaves have been added serve perve on rye bread for drinks teed feed grape juice may be put into thermos bottles iced lemon or orangeade ten coffee or cocoa cold or nr hot with the paper es anil and even paper spoons and forks one need not have much to do 6 u the meal Is over over A day in the open makes over tired and restless children brings refreshing beep to tired nerves and Is very worth while to take as often as possible salads when prepared for a days outing if they are carried any distance are better put into glass fruit jars the lettuce wrapped in wet cloth and paper and arranged just before serving various dishes the dessert seems to be the one dish on the menu which puzzles the cook more than any other variety appropriateness to the season and ease case of preparation are all fac factors tops to gether with its cost which Is far from the least consideration in most households pie has been called the great amer lean ican dessert and rightly for it Is rhe most popular everywhere dream pie take one pint of fresh berries or fruit cut fine if canned drain whip the whites of four eggs very stiff add four heaping anble spoonfuls of granulated aukar ant and bent beat again add four more inore tahle simon fuls and bant until stift then fold in the fruit pour flour this mixture into a flaked baked pastry shell unil end place in ill the oven until brown chicken pudding cut up two chickens add one onion sliced two tuo stalks of celery two sprigs of parsley one quart of water one teaspoonful of salt one third tei teaspoon spoonful dil of pepper simmer until out cala chicken en li Is ten der separate the meat from tile the bunes bones and place in a well buttered b nl ing 19 dish cover with the following mix at x two cl cupfuls of flour with one cupful each fit water and milk two es eggs ns one half teaspoonful of salt two tivo figs of baking powder find and a table of aalt two teaspoonfuls teaspoon fula ol of baking powder and a tablespoonful of melted butter after the batter has been well beaten bake until well browned servo serve with a sauce made by using the chicken broth cream and flout flour for thickening bob andy pleto pie to one of baigar add one teaspoon fol cinnamon and one half teaspoonful of cloves two tablespoonfuls tahle spoonfuls of butter cream these as is for cake add two eggs two cupfuls of milk bour into a pan lined with a I 1 rich bielk pastry the spices will float loa t or on top while Is iwo a rich custard quite different dIt Terent from the ordinary custard pie bran beverage bevear pour one quart ot of boiling water over three thre e fuls of if bran when cool strain add tile the juice of three lemons lemona find sugar to sweeten chill prid serve tt hux |