Show THE CABINET EX lilt union linton so few ew people have learned the he art of collecting memories they collect old china and prints and books all g good and pleasant but fragile and perlitha ble happy memories are indestructible pose possessions s which nothing ran can take fro us iia but disease or death seasonable HINTS cauliflower so well liked as a vegetable ranks more highly used in pickle combinations or pickled alone the dainty little flowerets flow erets should be carefully separated washed and dral drained ned to avoid insects turn the head upside down in a pan of salted water a any ny insects sects hidden will come collie out to the surface of 0 the water pickled cauliflower break into ismall Ilow llo erets after removing leaves and stalks cook to in bulling boiling bulled 1 water vater for tell en minutes rinse in cold water tu to which a bit of ae lemon lit 0 u j juice a I 1 c e tins has loen been added pack the pieces in sterilized jars dropping a long chill I 1 pepper lit in each jar for added attractiveness ti veness as well ell as flavor VIII nil the I 1 jars with hot vinegar and seat peal while hot bot prepare the vinegar as follows to each quart ot of vinegar add acid ono one half cupful of sugar buur one ten spoonful each of whole cloves tin nud broken broke a s stick 11 c k cinnamon blades of mace whole allspice celery seed peppercorns arid and two small sliced onions boll 15 miti utes strain and u e ut u once one I 1 large cauliflower for each quart jar and one quart of vinegar will tie be duill clent for three quart jars if well packed apple butter this makes a 0 do de licious spread which the children will enjoy as aa long us as it lasts take good flavored early apples pare core und put pill through the meat chopper er with a lemon orange arid and two ounces ot of arven ringer root measure the fruit pulp and add nil an equal amount of sugar and n pint of water cook gently stirring frequently until clear and thick can in pint jars jaro seal while hot wild grape jelly spiced this la Is especially well liked to serve berve with game in the fall and winter wash four quarts of grapes and put into the preserving kettle with one pint of vinegar a bag of mixed spices cloves stick cinnamon and blades of mace bring to a boll boil mash and coot cook until very soft then pour into a jelly bag boll ahe he juice 15 minutes add three pints of sugar and cook until thick seal in glasses wild grape jam jain Is delicious to serve with meats use the lie liala ripe grapes remove seeds and add three quarters of their weight in n sugar place in a kettle with two tablespoonfuls tablespoon fula of aln vinegar and orange or lemon juice to start the steam bring slowly to tho the boiling point and cook a half hour after boiling commences apple relish trice eight firm tart apples four sized onions one cupful of raisins arid and one sweet red pepper peel and chop the apples as well as aa the and other vegetables mix thoroughly boll one quart of vinegar vf negar two find and one halt half cupfuls of brown sugar three teaspoonfuls of salt four tablespoonfuls of whole mixed spices tied in a muslin bag when the Is formed stir in the other ingredients and cook for one hour slowly the sauce will be very thick when on dished seal hot ripe cucumber pickles many prefer these to the watermelon pickles which are such favorite sweet pickles pare ripe cucumbers and cut into long strips removing the seeds cover with a quart of water in which three tablespoonfuls of salt have been dissolved adding more water and salt to cover the eu cucumbers cumbers let stand several hours then drain and place in cold water make blake d of one and one half pints of vinegar one pound of granulated sugar one half ounce each of stick cinnamon and whole cloves boll five minutes drop in the cucumber and cook until it Is transparent tuck in small pieces of red pepper here and there and place in jars boll down the and pour over boiling hot seal at once horseradish Horse radish relish take three largo large grated roots of horseradish horse radish add one tablespoonful of turmeric it a tablespoonful ble spoonful of celery ceded two tablespoonful spoon fula of mustard one half cupful of sugar and enough boiling vinegar fineg n r to make a pint and a hall half mis alix well aej bottle serve after standing two weeks this Is a sauce cauce which goes well with cold ments meats ond and chops it is bitingly appetizing chocolate malted milk melt two squares of bitter chocolate udd four tablespoonfuls tablespoon tahle spoonfuls of malted milk dissolved and mixed with a little cold IV water ater then brought to a boll ado adi a quart of scalding lul hot alik fi u ellich of salt find ns as much sugar as is needed to sweeten serve hot or cbIll chilled ed with ire irb those who are nt at all troubled with rheumatism should keep the blood free from act acid by a dally daily use ot of oranges luu ruu evl |