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Show kitchen i CABINET k i(c). L'JZ'J. Western Newspaper Unlmi. ) When wintry winds arc piercing chill, And through the hawthorn blows , the gale. Woods in Winter VARIOUS GOOD THINGS Those who enjoy the old-fashioned, water-ground corn meal, where It can be obtained, will always liave a breakfast cereal or a supper dish of mush and milk which It is hard to equal. The meal Is coarser and has all of the flavor which the modern milling process destroys de-stroys somewhat. Then scrapple may be made by adding add-ing chopped cooked meat or the crisp brown scraps left from trying out lard in the home. Mold and cut Into slices and fry for breakfast. This Is the season of the year when we like to take a nice fat salt mackerel from the kit, soak overnight or longer to freshen, lettins the fish lie In the water skin side up so that the salt will settle to the bottom of the pan. When well freshened, place in a pan with a tablespoonful or two of water, parboil, cover with cream and put into a hot oven for fifteen to twenty minutes. Serve piping hot with baked potatoes for breakfast on a cold winter morning. Baked potatoes are so easily prepared pre-pared and so well liked during the cold weather; when the dinner Is served at noon serve a baked potato for each person. With butter and finely shredded onion it makes a most appetizing meal. Hot soups of various kinds are relished at night. Now oue may find such variety in cans that there will always be a different one. When there is need of a hearty dish for supper or one for the luncheon I ry : Cheese Custard. Spread as many slices of bread with butter as there are persons to serve. Lay in a shallow shal-low baking pan and cover each slice with a snappy rich cheese. Cover with a pint of milk and two lightly beaten eggs, a bit of salt and a dash of red pepper. Eake until the custard Is set, in a moderate oven. Serve hot as soon as it is done. This dish Is so much like an omelet that It should be eaten at once. Pineapple Mayonnaise. Beat one- third of a cupful of cream until thick, add one-third of a cupful of mayonnaise mayon-naise dressing and fold in one-third of a cupful of crushed pineapple drained from its juices. Things for the Table. For an afternoon tea or to serve with a cup of coffee, the following will be a great favorite: Dutch Apple Cak e. Sift together to-gether two cup-fuls cup-fuls of flour, one-fa one-fa a 1 f teaspoonful of salt, three tea-spoonfuls tea-spoonfuls of bak ing powder, three tablespoonfuls of sugar; beat the yolks of two eggs until un-til thick, add to the first mixture. Now add three tablespoonfuls of melted butter, one cupful of milk and beat the mixture until smooth ; cut and fold in the stiffly beaten whites of the eggs and spread in a well-buttered pan. Over the top with apples peeled and cut Into eighths. Press the sharp edges into the hatter In parallel rows. Sprinkle with sugar and cinnamon. Hake in a hot oven. Steamed .Chocolate Pudding. Mix two tablespoonfuls of sugar with two-thirds two-thirds of a cupful of flour, one-fourth cupful of grated chocolate and one-fourth one-fourth teaspoonful of salt. Add gradually grad-ually one-half cupful of milk and cook in n double boiler, stirring constantly Cook Qve minutes. Beat four egg yolks until thick, add one-hall cupful of sugar and beat well, add one cupful cup-ful of chopped pecans, the chocolate mixture, one tablespoon ful of butter and one teaspoonful of vanilla. Steam In a mold one and one-half hours. Serve wilh a hard sauce or an egg sauce. Orange Pie. M'x three tablespoon fuls of cornstarch, one eighth teaspoonful tea-spoonful of salt mid one-half cupful of cold water. Pour ovei one cupful of boiling water slowly, continue stirring stir-ring and cook two minutes Placa over hot water and cook ten minutes, stirring constantly, tiemove from the I heat, add one tahlespoonfu! of butter. I three-fourths cupful of sui:ar. the yolks of two eggs well beaten, the juice o' one lemon and one large orange, wilh one-half teaspoonful of the grated orange rind. Return to the fire and cook until the mixture coats the spoon. Turn Into a baked pastry shell, spread with meringue and brown lightly in the oven. Cottage Pudding With Fruit. Cream one-third of a cupful of butter, add one cupful of sugar, and when well mixed add one esg beaten very light. Silt one and three-fourths eupfnls of flour witli three teaspoonfuls of baking bak-ing powder' and one-half teaspoonful of salt, add alternately witii one-half cupful of mill; to the first mixture. Add one-half teaspoonful each of lemon lem-on and vanilla extract. Bake in buttered but-tered go tn pans or in a shallow pan. Serve covered with sliced bananas, strawberries or peaches. Sprinkle with sncar and luasrC with whipped cream. |