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Show The KITCHEN CABINET ((c). vyi'i, Weslern Newspaper Union.) And man she Is mine own! And I as rich in having sueb a Jewel As twenty seas if all their sands were pearl. DIET FOR CHILDREN In making white sauces for children the milk and flour should be mixed then cooked and the but- M$$$M ter added Just at the tofSli last Less butter is add-ij$BSS?! add-ij$BSS?! ed and it is not subject-ed subject-ed to the high tempera-BjfJ tempera-BjfJ ture which Is used In the Ssfj ft ordinary method. kM. 'J Raisins when given to Ml -M children who can assimilate assim-ilate them well, should j be steamed and chopped or soaked several hours In a little orange Juice or water. Bread Pudding. Break pieces of stale bread, or cut Into even slices, butter thinly and pile loosely In a j baking dish. Beat up one or two eggs with two cupfuls of milk, add a tablespoonful of sugar, a pinch of salt and a little cinnamon. Pour over the bread and bake until the egg is set Boiled Rice With Figs. Chop one-half one-half dozen figs, add one cupful of cooked rice, the liquor from the figs ' In which they were soaked and one cupful of milk. Add sugar if needed and bake fifteen minutes. Cooking rice In a casserole and serving from It will appeal to children when they refuse other ways of cooking cook-ing It. Prune Souffle. Take one dozen large cooked prunes chopped fine, add some of the juice, using it In regard tQ the size of the eggs used. Mix the prunes and the whites of four eggs. Butter a baking dish, add the prune mixture with a pinch of salt, a table-spoonful table-spoonful of sugar and a teaspoonful of lemon juice. Bake twenty-five to thirty minutes. Vary ordinary cornstarch pudding by adding a little cocoa or a table-spoonful table-spoonful of caramel and a bit more sugar Brown Betty Butter a baking dish, put in a layer of chopped tart apples, cinnamon and sugar with bits of butter; but-ter; cover with sponge cake crumbs and bake until the apple is cooked. Apple Snow. Beat three egg whites and add two tablespoonfuls of powdered pow-dered sugar, three tablespoonfuls of thick apple sauce; If sweetened add less sugar. Heap in tall glasses and serve cold. For an occasional dessert make a Jelly sandwich, cut into fancy shapes and serve with a glass of rich milk. Desserts. Most people are very fond of prunes and any dish which contains that frnit is welcomed. Prune Marvelle. Cook one pound of prunes until very soft. Cool and remove re-move the stones and drain the pulp, then rub through a sieve. Add orange juice to taste, beat ne wmt.es 01 rour eggs until sun", add five tablespoonfuls of sugar, fold into the prune pulp, mix and turn into a buttered baking dish and bake twenty minutes in a moderate oven. Serve cold with 'Whipped cream, or with a hot boiled custard. Cracker and Raisin Pudding. Split six Boston crackers, spread generously with butter and arrange them in a pudding dish; strew seeded raisins between the layers. Peat three eggs, add three-fourths of a cupful of sugar, one-fourth teaspoonful of salt, a few gratings of nutmeg, one-fourth cupful of orange Juice, and one and one-fourth one-fourth quarts of milk. Pour over the crackers and let stand thirty-five min utes. Set Into the oven and bake slowly until the center Is firm. Serve hot with a hard sauce moistened with any flavoring. Angel Parfait. Boil three-fourths cupful of sugar with one-half cupful of water three minutes. Pour this sirup in a thin stream on the stillly beaten whites of two eggs, beating con stantly. Beat until cold. Whip two cupfuls of heavy cream until firm, add one tablespoonful of vanilla and fold Into the meringue. Freeze. Serve In long-stemmed glasses and garnish with candied violets. Crumb Custard With Meringue. Mix two cupfuls of soft bread crumbs with one quart of milk. Peat the yolks of four eggs until thick and lemon colored, add one cupful of sugar, a pinch of salt and the grated rind of half a lemon, beating constant- J ly; add the milk and crumbs. Mix well and turn Into a buttered baking j dish and bake In a moderate oven until firm. Remove from the oven and spread with a meringue made with the whites of two eggs, beaten stiff, and four tablespoonfuls of powdered sugar, added gradually. Brown lightly. Meek Mince Pie. Line a pie plate with a rich pastry and fill with the following: Roll fine two milk crackers, crack-ers, mix with one cupful each of sugar and molasses, one-fourth cupful of lemon Juice, two tablespoonfuls of pineapple juice, one cupful of seeded I raisins, one-half cupful of melted butter but-ter and two well-beaten eggs. Sea- j son with cloves, nutmeg, cinnamon and a little salt. Bake In two crusts, ! adding ciiler if more moisture Is ' Deeded. Serve hot. j |