Show th ae e KITCHEN CABINET L 1 Q im 1929 newspaper Newt paper union there ther e la Is an old refrain which runs ask me no questions ril ill tell you no lies iles I 1 am inclined to think that it to la full of social phi lo sophy moat of us ua probably have put up our hardest fights for veracity on occasions when questions have been asked us that never neve r should have been asked katherine katherane Kather lne fullerton gerould MORE vegetables the new method of cooking vegetables to bring out the lie natural flavor and increase the e energy value Is the subject which Is interesting to dietitians and culinary experts today the following are a few of the he recipes j parsnip souffle Cook four foil r medium sized pars nips in boiling water when tender remove tile the sons skins and rut rub through a colander mix one teaspoonful each of salt gait and sugar on one eighth teaspoonful of pepper and one teaspoonful of butter with tile the pars nips melt two tablespoonfuls of butter in a saucepan stirring in two tablespoonfuls of hour flour and one cupful of milk cook until smooth and thick and add to the parsnips par snips together with two well beaten egg yolks beat tile the whites of the eggs until stiff and fold into the mixture put in a buttered baking dish and bake tor for 25 minutes serve at once or the souffle will fall asparagus with butter sauce cook asparagus until tender in bolling boiling salted water to which a teaspoonful of sugar has been added drown brown cracker crumbs in butter with a little onion juice a pinch of powdered sugar and salt and pepper to season drain the asparagus and place on platter sprinkle over the tips the browned crumbs serve with hot ho it butter mixed with the remainder of the browned crumbs conned canned asparagus may be served in the same manner re heating find and seasoning it asparagus salad cook asparagus la in salted water and dress with the following one quarter teaspoonful each of salt and onion juice one liali teaspoonful each of sugar and salt one tablespoonful of vinegar and five tablespoonfuls of oil mix and beat until thick and white keep the asparagus in the refrigerator until serving time then arrange the stalks on salad plates and serve with the dressing in a sauceboat Enuce sauce bont boaL sandwich fillings keep a file with as many sandwich fill fillingi inai sto no you have bave at baud u buil acil to it from time to time lime you will always bri be arble to fand some combination which w tj I 1 c h will fit in with your supplies L 1 remove all the seeds aal H i fiber from a green pepper chop fine and simmer ten minutes in a tablespoonful of butter cool add salt and cayenne 2 chopped dates seasoned with grated lemon peel clove or cinnamon 3 corned beef cut in thin slices and spread with mustard tongue may be served the some came way 4 liver sausage chopped with onion and celery 6 5 prunes chopped with tiala h alf the quantity of outs nuts seasoned with lemon juice and a bit of sugar 6 0 roquefort efort cleese one fourth as much butter or thick cream enough good salad dressing to add seasoning and moisture spread on rye bread 7 equal parts of chicken and cold ham finely minced and seasoned with curry powder 8 drained anchovies boned and pounded to a paste with butter 9 thin slices of bucu tucu cucumber aber dipped lu in rench french dressing 10 thin slices of roast beef and thin layers of pickle pichi or chopped pickle 11 sardines rubbed to a paste with lemon juice 12 shrimps scrimps picked fine seasoned with lemon juice 13 cold roast fowl cut in thin slices 14 minced hard cooked aggs ggs one sardine to every three seasoned with lemon juice 15 cold baked beans mashed to a P paste aste and seasoned with mustard or chopped onion and celery 10 thin slices of banana dressed with trench french dressing 17 finely chopped a almonds grate grated d maple sugar and cream to moisten 18 minced bard cooked eggs mixed with melted butter butler or cheese seasoned ditl mustard 19 water cress ch chopped tine fine and seasoned with trench french dressing 20 finely cut celery mixed with mayonnaise 21 cottage cheese mixed with chopped olives 22 large figs cut in halves aprin sprin kled bled with chopped nuts 23 equal parts of chopped celer celery Y and ham mixed with mayonnaise 24 equal parts of grated a wisa cheese and chopped english walnuts 25 minced hard cooked eggs melted butter or mayonnaise and chopped chop pet water anter cress 20 26 cold roast chicken and ono fourth the quantity of blanched blanch td ti almonds kuat fU fual JL I 1 it IQ |