Show THE KITCHEN arc 1 l WO 1930 western newspaper Un lott if it aint the arees that block the trail at int aint the tha ash or pine for it if you fall fail or it if you fall fail it was some pesky vine that tripped you up that you down that caught you unawares the big things you can walk around but watch the way for or snares THIS AND THAT place slices of pineapple around the ham when baking and baste with the liquor fro from ra the pan serve theiarn harn garnished ed with the nicely brow browned nedi pineapple slices horseradish Horse radish la Is much better if grated and used within a week or two thoas as it loses its flavor and pungency by standing even if well sealed add a little vinegar sugar and salt to the grated root and cover tightly i never throw away evena even a small bit of cheese grate it add to any cream i soup creamed potatoes omelet or 1 escalloped escal loped dish while the rhubarb is fresh and te tender prepare some rhubarb conserve combine four our cupfuls of rhubarb cut fine four cupfuls of sugar two oranges juliand juice and rind two iwo lemons jul juice e and grated rind one fourth of a teaspoonful of salt heat the mixture until the sugar Is dissolved Is solved then boll boil rapidly and not too long to destroy the color colon and flavor add one cupful of blanched almonds shredded and pour into jelly glasses let the mixture cool a little before putting in the glasses as the nuts will otherwise come to the top fowl en cass casserole arole cut cui the fowl into serving sized pieces dust with pepper and salti and dredge with flour brown delicately in a small quantity of fat As each piece is cooked re move to the casserole rinse out the fot fat tn in the frying pan and add to the casserole cover and cookin a slow oven for three or four hours or until tender just before serving remove the fowl and add to the juices one cupful of milk which has been blended with one anil and one halt half tablespoonfuls of flour cook for ten minutes replace fowl and serve from casserole chicken loaf this Is very nice to serve sliced as cold meat also good for picnic baskets and sandwich filling take two cupfuls of chopped cooked chicken moisten one cupful of bread crumbs with one half cupful of milk one on halt eha i cupful of mashed cooked peas I 1 salt paprika onion and ireen green pepper or fried frie d in a little butter adding two atthe at i the last place in a greased baking dish and bake one hour in a moderate oven or until firm an and d brown turn out on a platter it if served hot hoi and garnish with sliced tomato turnip or carrot custard take one cupful of grated raw carrot or turnip mashed and cooked beat two eggs add the vegetable and one pint of milk one half teaspoonful of salt two tablespoonfuls of melted butter and a few drops of tabasco mix well and bake in a dish set into hot water when the custard Is set in the center serve at once DESSERT FISH MEAT SAUCES A delicious sauce to serve on a cottage pudding or any steamed cake Is butterscotch B butterscotch utter scotch sauce to one cupful of boiling water add one 7 cup cupful ua of brown sugar two tablespoonfuls of flour a dash of cinnamon and one fourth teaspoonful of salt thoroughly mixed cook until the flour has lo 10 lost S t its raw taste and the mixture thickens stirring to prevent lumping beat in two tablespoonfuls of butter and remove from thereat the heat adding one half teaspoonful teaspoon tul of vanilla or coffee extract this Is good served hot on ice cream custanda custards cus tarda tards or baked puddings ha hard r d sauce cream breum together one fourth of a cupful of butter and three fourths cupful of powdered sugar add one half teaspoonful of vanilla and one eighth teaspoonful of grated nutmeg long beating makes a creamy hard sauce add the sugar suga r slowly for variety substitute brown sugar and flavor with maple or grat grated edlemon lemon or orange rind horseradish Horse radish sauce this Is good with fish or cold meat and well liked with beefsteak beat one half cupful of cream until thick add one halt half teaspoonful teaspoon tul of salt one teaspoonful of sugar three or four tablespoonfuls of fresh grated horseradish horse radish and a te teaspoonful of vinegar good for a sauce over ever cooked beets spanish sauce add two tablespoonfuls tablespoonful s of chopped onion to two tablespoonfuls of butter and ook until tender and yellow add dd one one chopped green pepper one half cupful of celery two teaspoonfuls of minced parsley abne one bay leaf two iwo cupfuls of tomato one tible tablespoonful tablespoon spoonful tul of flour and salland sal salt tand and pepper to taste blend the flour with a little gutter before adding to the sauce pance cook for half li f an hoir boar ho ir hemovi remove the bay leaf cool cook ten minutes longer adding the flour and butter at ai this time now add four tablespoonfuls of minced horn ham and serve at at once one tu |