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Show TTe Kitchen Cabinet ((c). laiiS. Western NewsDaDer Union.) We take our share of fretting, Of grieving and forgetting: The paths are often rough and steep, But yet the days are cheery, And night, brings rest when weary, And somehow this old planet Is A good world, after all. Margaret Sangster. OUT OF THE ICE-BOX In addition to the every-duy foods which tie lee box holds from day to 1 uuy, ir tue ice dox is a good sized one. It will hold In cold storage quantities of foods and drinks that are convenient conven-ient to serve in emergencies emergen-cies which are always arising. Various sauces are Invaluable in serving serv-ing a meal ; here Is one ready for use at any time: Tomato Sauce. Put one small carrot, car-rot, one onion, two stalks of green ' celery, or the outside ones, one small green pepper, through a meat grinder, grind-er, cover with cold water and cook gently at the simmering point, add two quarts of tomatoes with a sprig of parsley and a piece of bay leaf and two small cloves. A quarter of a clove of garlic improves it for some; cook three-fourths of an hour and then rub all that Is possible through the sieve. Return to the heat, add a tablespoonful of sugar, one and one-talf one-talf teaspoonfuis of salt, and a dash of pepper and cayenne; bring to a boil, add one tablespoonful of butter and flour cooked together and stir until smooth and thick. Put into a jar when cool and set Into the Ice box. We all have ice-box cook recipes. Ice-box rolls and puddings; now here Is an ice-box cake: Ice-Box Bread Cake. Reserve two cupfuls of bread sponge that has been raised over night, add one cupful of brown sugar, one well-beaten egg. one-third of a cupful of butter, a quarter teaspoonful each of cinnamon, cinna-mon, cloves and nutmeg, a scant half teaspoonful of soda dissolved in a tablespoonful of water. Mix with the hand until perfectly blended, add a cupful of fruit, raisins, currants and dried peel finely minced, or citron, as desired. Pour into a good-sized bread pan and set in the ice chest until the next day. Bake' in the morning morn-ing for .breakfast. Forty-five minutes In a hot oven will be sufficient time for baking. Hot rolls for breakfast may be treated in the same manner. Raised doughnuts all ready to fry, kept on Ice until the next day may be fried for breakfast Any bread dough will keep for a day or two and be light and puffy when baked, coming from the ice box. When making white sauce for any dish prepare twice as much as will be needed, then the next day or day after one may have escalloped cheese, peas- or creamed potatoes with the sauce all made. Household Hints. The half-pound or pound baking powder cans make fine molds for ctoo mino hr-nn-n h-oorl 1 mi puddings and such dishes. The small ones used for molds for gelatin pud- I ding? or salads, they may be served in neat slices. Cnmold by letting the hot water run over the ' can a moment. For a delicious coatius for cookies before they are baked, try this: Mix sugar and grated chocolate, or cocoa with butter to make a crumbly crum-bly mixture. Sprinkle a little of this over each cookie before baking. When no tomato is at hand and yon wish a little flavor for soup, use tomato to-mato catsup. It gives a different and piquant flavor. .Mildew and other stains may be removed re-moved by adding two tablespoonfuls of peroxide to a quart of water and adding the water boiling hot. Rub the spots with poap, wet with peroxide and lay In the sun Is another method, which is very successful. Blankets will last almost as long again if when thin In the center they ure cut, taking out the thin purt and turn the outside edges to the center where the wear will be. llern the thir, edges. When the children refuse milk give It to them In custards, Ice cream, blanc mange and other rnllk desserts. iKouffles of vegetables are a delight to a child or older person who will often refnse the vegetable served plain. Different Dif-ferent Individuals need different treatment treat-ment with foods, but the average normal nor-mal child may be taught early to like, enjoy and appreciate all kind? of good well-prepared foods. Often foods are good, but too many and not Ihe right (combinations will cause gastric troubles. In the kitchen a rubber mat before , the sink and used when Ironing will save many a weary worker. When buying bedding get It Ion,? enough to tuck In well nt the foot and rnll over the blankets or bedding at the head. This Is economy In the end. ' i They tell us that overindulgence In rh-h foods, pastry and sweets oncniir- , fiL'"" cancer besides various other K-rioiis troubles like fatty heart, slug- ' liver, libers of the Hluuinoh find I Into tines and other eojinlly serious tl'nllMfH. |