Show PP dw AM THE HE 1 1 KITCH E N 7 CABINET E T men think god Is destroying them because he I 1 Is s tuning them the violinist screws up p the koy key till the tense cord sounds bounds the tha concert pitch but it Is not to break it but to U use se it tunefully that he stretches the string upon the musical rack if H W beecher DELICIOUS FRESH PEPPER you ton will probably recall that peter piper picked ills peck of peppers pickled and the day was when peppers were only used in that way the sweet red or green pepper of our gardens Is not only wholesome holesome b but u t adds another de flavored vegetable to our list of good things lings ti A touch of chopped green pepper in a cabbage salad takes it out of the ordinary into the field of uncommon A few strips of the red pepper added to the lettuce before putting t ng on the french dressing makes I a most delightful flavor and bit of color which always adds value to any dish peppers cooked with onions Is a dish worth trying cut the green peppers into strips and add to the boiling onions when nearly done drain and nd serve with cream salt and paprika peppers stuffed with mushrooms perhaps somebody may discover a more delicious dish but at present this holds a fiig high h place cut peppers in halves and parboil them then fill with creamed mushrooms the fresh ones sprinkle lightly with buttered crumbs and brown in the oven serve these to your very best friend green pepper sandwich mince finely two large sweet peppers rejecting the pith and seeds told fold into this a cupful of mayonnaise seasoned with chopped chives and parsley spread the buttered bread with tile mixture and told fold in a damp towel tomel until ready to serve pepper salad select four large sweet peppers cut them in halt half longitudinally tu remove the pith and seeds and plunge them in lee ice water until they are ready to use drain and fill a few minutes before serving time with the following two cucumbers cut cat in small email cubes one hard cooked egg and one cupful of pecan meats on top of each after filling place a generous spoonful of mayonnaise seasoned with minced chives and parsley who knows not paint pain knows not alas aias what pleasure Is who knows not ot of the tea bitter cu cup p that will not pass not the taste ot of lovo love I 1 james lane allen alien successful CAKE MAKING how rarely one meets a perfect cako and yet cakes are usually the first accomplishment of tile the new cook A girl loves to make inake a cake long before bhe appreciates the value of a well made loaf of bread to be a good cake maker ore one must first be accurate a good mixer and a faithful watcher of the lie oven A perfect take cake roust must have fine delicate texture e very tender and tree free from any suggestion of sogginess yet moist it must be light as a feather and of goo good flavor good to look at and more delicious to the taste with all these qualifications it Is certainly an art to produce a perfect cake it takes a deft hand with careful attention to detail the fame of a good cook was not earned by making good cakes for it Is a more desirable accomplishment to be able to broil a steak properly cook an egg or prepare a piece of toasts toast or highest of all make a standard loaf ot of broad some of the main points to observe in making cake it will be profitable to dwell upon have all of the ingredients ready as well as the utensils before starting in because at the critical moment something vital may be lacking which will spoil the result have the butter if used soft not melted but so soft that it quickly creams add tho the sugar gradually mixing it well have extra eggs so that it if there should be a baale one you need not leave to get another break an eggs in a small dish one at a ume bilue so BO that no DO accident such its as putting a bad egg into a dish with several good ones occurs make blake sure that the oven Is ready by the time the cuke cake Is ready for it the success of a cake depends largely upon its bilking baking one way may put care toto the mixing and making looking of a cake and ruin it by careless atte attention nilon to it when it Is in the oven cakes that contain a large mount amount of eggs especially lilies beaten should bake in a slow oven calces cakes flint contain fruit and inola ases should also bate bake in a blow oven cakes that met require slow cooking are best baked in heet iron or heavy tin as they better protected from the lie d direct heat spice cakes beat an eg egg g add two of a cupful of molasses two tao third of a cupful of sugar two thirds W f a cupful 0 soft butter and and nd one halt half cupfuls of flour and a ol of milk two teaspoonfuls aking powder and two third ot of a teaspoonful of soda one tablespoonful tablespoon tul ot of mixed spice a tablespoonful tablespoon tul ot of I 1 lemon juice or vinegar mix well anaa an bare in gem pans he v indulges in enmity la Is like one who he throws brows ashes to windward which come coma back to the same place placa and comer cover him all over chinese he who has conquered doubt and fear has conquered failure J L allen alien WAYS WITH TOMATOES the subject of tomato dishes Is one that cannot be exhausted as some new delightful combination Is always being discovered As a salad the tomato la Is especially fitted tho the A color the refreshing acid and the flavor all IV make it most appealing to the appetite tomatoes with cucuk bers alternate slices of tomatoes with will cucumbers on a salad plate and serve with mayonnaise mixed with whipped cream thick slices of tomato heaped with chopped cucumber and onion and served with any highly seasoned salad dressing makes a most tasty salad tomato aspic put into a saucepan two quarts of tomatoes and let cook until soft strain and return to the heat add one teaspoonful of celery seed two bay leaves one half teaspoonful of cloves and cayenne to taste cook five minutes then pour over a box bos of gelatin which has been soften softened cd in a cupful of cold water strain and fill a border mold and let stand on lee ice four hours when ready to serve dip the mold quickly into hot water and turn the aspic out on to a platter or chop plate fill tile the center with shredded lettuce and serve with salad dressing this may bo be molded in individual molds and served on heart leaves of lettuce dressed tomatoes cut shapely even sized tomatoes in halves scoop out a part of caoli and mix with salad dressing then fill the chill and serve each on crisp lettuce with plenty of salad dressing italian tomato soup cook one onion on in butter but not brown add two to quarts of tomatoes and a quart of water cook 20 minutes then strain add a dozen cloves or ground cloves may be added at the last thicken with till two tablespoonfuls of flour and salt and sugar to taste doll coll five minutes and add a teaspoonful of worcestershire cester shire sauce and serve at once stuffed tomatoes may be served using irge firm ones and fill with potato salad cut very flue fine and mixed with mith cooked green corn a little onion and seasonings the men of the earth build houses halls and chamber roots roofs and domes but the women ot of earth we know the women build the homes JELLY MAKING there are two elements needed to make good jelly these are pectin and acidic juices when those these are 1 g present the suc el sair sy iR cess or failure d de sw almost entirely upon the awn amount of sugar used the old rule fes 1 of a measure of juice to a measure of sugar has no doubt been the cause causa of most of our poor jellies A given volume of juice which contains a certain amount of pectin can use a definite proportion of sugar only currants and partly ripened grapes are rich in pectin and are fairly reid so that ticy ti cy usually demand equal measures while millie three fourths to one will be the proper proportion for rasp berries and blackberries much depends upon the fruit itself when it is necessary to add water to fruits boll boil the juice until it Is by appearance and taste ready for the addition of sugar after the winters supply offra ot grapo 1 e juice has been made cover the p pulp nip with water and use for jelly or a good marmalade may be made from this byproduct the more thoroughly tile the juice I 1 a 3 clarified by skimming before the sug sugar ar Is added the better from an economical standpoint sugar is heated before adding to the juice to save time in the cooking process ry by using sour apple juice with fruits too act t or lacking in pectin a most palatable article may be prepared the best quick test tor for tinie lime to remove jelly Is when alu n the jelly breaks oft off as a portion of it Is 19 dropped from the E poon the time honored one of cooling a little in a saucer la Is not a safe one for many things may happen to tile the hot jelly Nv waiting alting on the tove stove time Is too precious lit at this stage to waste it in long experiments the length of time tor for bolling boiling depends upon the kind of fruit juice and the richness or amount of wa ter it contains butac hu adt |