Show ahe he KITCHEN S CABINET I 1 F WEI 1121 1929 western Newa paver Un loil after our essential wants are ar provided tor for there la 18 no greater satisfaction in life than reverence tind and there la ix no human faculty that has ha ft a wider w f der field in the world around us in the heaven above us and in the hearts and arts of our fel lowman and women carol wight CHEESE AND THINGS the idea that cheese la Is hard to digest icema to be quite coin common nion the fact la Is that well masticated cheese eaten in reasonable quan ity and not un on top lou of a hearty meal Is one of the best foods easy to digest and assimilate overcooking overlooking Over cooking cheese in ra or other mixtures where cheese la Is used hardens the casela casein and it Is not surprising that we have a tough leathery product which Is indigestible cheese when used in any dish should be used between the layers when baking so that the heat beat reaches it slowly too ton tigh high temperature will ruin cheese as it does docs eggs the average cheese Is soft and when improperly masticated makes a soggy mass in the stomach if eaten in any quantity the habit of serving crackers toast and dry crisp foods with cheese Is a good one as aa the dry food must be chewed hence the cheese chee gets well mixed in the mouth and softened so BO that the gastric dulcea may act upon it IL cheese being composed of the casein or protein of milk with sugar albumen salt water and other things makes it a most concentrated food A pound of cheese Is all food except the paraffin with which it Is 13 commonly sealed the adal addition atlon of a half cupful of cheese to a white sauce makes a dish of milk toast more tasty and appetizing also added to a sauce which Is used with cooked onions cabbage or cauliflower A cabbage cooked until tender drained and placed on a chop plate cut into triangular pieces and a generous portion of white sauce enriched with a cupful or more of cheese poured over it will make a most wholesome main dish for luncheon add the cheese to the sauce while hot stir until well softened but do not cook over the heat stuffed tomatoes cut the tops off of six ripe tomatoes scoop out the centers saving the pulp of which there should be one and one lial hn of cup fula to this add one half cupful of broad bread crumbs three fourths cupful of grated cheese salt and pepper to season put two teaspoonfuls teaspoon of butter in a baking dish and put in the tomatoes which have been filled with the above mixture cover with grated cheese and top with buttered crumbs then bake in a moderate oven to brown the crumbs A spoonful of grated cheese added to any cream vegetable soup will enhance its food value as well as flavor cheese Is such a valuable food that it should find at least a weekly place on our menus this and that flere fiere Is a clever cake which will be enjoyed by those who are fond of the delicious banana den booven layer cake take one fourth of a cupful of butter add three fourths of a cupful of powdered sugar it two bananas banana one cupful of flour three teaspoonfuls of baking powder nad and mix thoroughly mush alash the banana und and udd add to the mixture beating well bake in three layers lasers and put together with banana butter cream a cupful of butter and one and one fourth cupfuls of powdered sugar tind one half cupful of mashed banana add the banana very slowly to the creamed butter and sugar and when well blended spread on each layer cover with icing and decorate with nuts it if desired praline powder place ilace halt half ft a cupful of granulated sugar with a half cupful of blanched in a smooth frying pan stir until the I 1 sugar Is minified place ilace on a buttered plate anil and when cold pound to a coarse powder use over sundae aea as a finish for frosted cakes and in various otti oth er wilys for codfish caked selx two cupfuls ot alced potato and one cupful of shredded and scalded codfish that has been drained add one tablespoonful of butter one eighth teaspoonful of curry powder and paprika cool make into cakes roll in crumbs and egg chill fry until brown the curry mikea these cakes different kedgeree tale tahe two cupfuls of flan add four tablespoonfuls of melted butter the ch chopped whites of cwb ccoke eggs season with salt and pep cpr ons one cupful of cooked rice serve with alth the egg yolks alced over tite top tuna fish salad take one can of tun two tart apples diced dicea one halt half cupful of celery three chopped pickles e may be su 1 it if pre berred bild plenty of a good salad dressing arrange lettuce nests and nil with salad J dd a spoonful of dressing dres sing and dust with paprika aul afifi a v vy T ar I 1 in 1 W 1 ai A i 4 |