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Show T8 KITCHEN 1 i CABINET j (. 1927. Western Newspaper Union.) "Think not so much of what thou hast not bs of what thou hast; and of the things which thou hast, select the best and then reflect how eacerly they would have hern sought if thou hadst them not." SEASONABLE SUGGESTIONS There are so many who are extremely extreme-ly fond of the following dainty, that the recipe will be wns a cherished one: SLf:lI!l Cheese Cake. iPSiMSn? Beat "gnt'y four tpt' efe'S yos, add one and one-half cup-wiwJIB cup-wiwJIB fuls of sugar and ZmTj two cuPfu's of cot-intf3 cot-intf3 tage chtese, one cupful of thin cream, the grated rind of half a lemon and one-halt cupful of raisins, a tea-spoonful tea-spoonful of vanil.a and two egg whites folded in at the last. Bake in a hot oven for t lie first ten minutes, then finish baking for twenty minutes In a slow oven. Cover with a meringue if liked. Currant Sauce. This is especially nice served witli duck, chicken or turkey tur-key : Take one cupful of currant jelly, the juice and grated rind of an orange, the juice of half a lemon, one-fourth one-fourth cupful of shredded celery with paprika and salt to taste. Beat all well and set aside to get cold. Serve cold. Hot SUw. Cut cabbage with a slicer very line. Bruise it with a potato po-tato masher to draw out the juices. Beat two eggs, add two tablespoon-fuls tablespoon-fuls of sugar, a tablespoouful of butter, but-ter, a dash of cayenne and mustard and a cupful of mild vinegar. Cook in a double boiler until smooLh, then stir into the cabbage while hot Cheese Souffle. Melt Iwo tahlerpoon fuls of butter, add three tablespoon fuls of flour; wheu well mixed add gradually one-half cupful of scalded milk. Remove from the Ere and add the yolks of three eggs well beaten and one-fourth of a cupful of cheese, salt and cayenne. Cool the mixture and cut and fold In the well beaten whites of the eggs beaten stiff ami dry. Pour Iwo a buttered baking dish, set in hot water, and bake twenty rain utes In a slow oven. Oyster Soup. Pick over all oysters to be sure that there are no shells. Chop fine and add to their own liquor. Heat until well cooked. Remove from the heat and put in four cupfuls of milk, two stalks of celery, two blades of mace, a sprig of parsley and a bit of bayleaf. Scald the milk, add one-third one-third of a cupful each of butter and flour cooked together; cook in the strained milk until it is smooth, then add the oysters and liquor. Serve hot. Any kind of cold meat makes nourishing nour-ishing filling for sandwiches, either thinly sliced or finely chopped. Vary the seasoning with different flavors chopped celery, onion and a bit of lettuce let-tuce for greens, make good ones. Things We Like. We live In an age when seasons make no difference with foods, provit.l $TmTiP- P means to buy Cyy4 them. With the iVrV:'j QfT) canned fruits in iO)' fJ TPri such V!irietJ' tlies. iwM ltv,(!,, i dislies may tas;e jj hT)'H t n os we" us tnos(; alWj of fresh fruit : - Strawberr y Pudding. Soften two tahlespoonful? of gelutin in one-half cupful of cold water; wa-ter; add one and one-half cupfuls ol boiling water and stir until the gelatin gela-tin is dissolved. Add one half cupful of sugar, one and one-half cupfuls of strawberries thick preserved ones-two ones-two tablespoonfuls of lemon juice. Let stand in a cold place until the mixture mix-ture looks creamy, then add two stitlly beaten egg whites and pour the Jelly into a molds. Serve on squares ol sponge cake with cream and sugar and garnish with a berry. Pineapple Turnovers. Roll pastry thin and cut into four-inch squaivs. Drain the sirup from a cupful of pineapple, pine-apple, grated. On the center of each I square place a spoonful of the pine apple and a teaspoonful of sugar and ; butter. Moisten the edges of the j pastry and fold together in the form I of triangles, pressing the edges firmly together. Fry brown in deep fat. Drain on brown paper; sprinkle with ! powdered siignr Mini serve iminedi- alely. I Pineapple Sandwiches. Cut oblotit I slices of fruit cake about one-halt : Inch thick. Put together in pairs with a layer of crushed pineapple hoi ween I Place on individual servih dishes. I ! yprinkle with powdered sugar ami dec orate with quarters of blanchecl nl I monds stuck into the cake. Serve ! with a cold custard as sauce Raspberry Ice. Take one quart of I I canned raspberries, strain fi.,,n seeds I ami add more sugar-unless very sweet ; 1 stir into the Juice u pint of cold water and the juice of a lemon. Freeze. Buttermilk Iti place of the water anil . lemon juice makes n most delightful ! as well as wholesome dish. i For those who enjoy tripe the following fol-lowing will he liked : j Sauted Tripe. Cut honeycomb tripe ! into serving sized pieces and parboil i eight minutes, using equal parts of j milk and water. Drain, sprinkle wi;h 1 salt and pepper, roll in Hour and saute i In butler In a hot frying pan. Remove ' to a hot platter and garnish witt 'omen and parsley. j ; "Ho! ")W ! |