Show IP opp trie THE KITCH KITCHEN 7 B I 1 I 1 N lr E T there are girls aho ho are dark and girls who are lair fair and girls who have all sorts or 0 looks there are girls who are arc serious girls G Is debonair but wh where c are e the girls who are cooks THE WHOLESOME FIG figs find a large place in the dietary of many people and whether freshly plucked or dried they are most nutritious in parts of the orient fig take the place of bread it if one Is fortunate n a t e enough to have a fig tree or Is able to get the fruit fresh in its prime there are many most delicious dainties that may be prepared from them however the dried bg lends itself to so many delightful dishes that no one need deny himself a few fig dishes the fol following loNNIng dishes may be prepared equally as well from the dried figs as the fresh provided they are fre freshened shered by soaking in fruit juice fig omelet cut small pieces ot of figs in pieces and stew them in a little sugar and water until tender beat bear the yolks of four eggs until thick adding a tablespoonful of cold water to each egg fold in the stiffly beaten whites and pour into a hot omelet pan sprinkle the figs over the top fold and serve with the hot pickled figs for this recipe use freshly picked ripe figs wipe carefully and use only those that are perfectly sound to ten pounds of figs take five gounds of sugar put the sugar with three and a halt half cupfuls of water and six cupfuls of vinegar two tablespoonfuls of cloves four inches of stick cinnamon into a saucepan when it bolls 20 minutes lay in the figs boll until tender skim out the figs and place them in a fruit can cook the until it Is quite thick strain over the figs and cover when cold fig filling for cakes wash and dry half a pound of figs then put them through a meat chopper cook them in a double boiler with three tablespoonfuls ble of water unter two of sugar a tablespoonful of lemon juice until it forms a smooth paste add a tablespoonful of vanilla extract or fruit juice and spread between layers of the cake A split fig dropped into a cupful of custard and cooked in it adds to the flavor and nutrition of the custard figs are used in lemon jelly figs as chopped fruit in cake or drop cook let as a confection with fondant or mixed with chopped nuts and packed into jelly glasses they make delicious filling for sandwiches this will keep tor for weeks it if kept in the ice chest chesl it Is never wise to make too large an omelet as they do not cook through well two small ones are much more satisfactory when more than six people are to be served peaches plums and apricots ripe fruit of 0 every kind every year Is packed in bottles sweetened up for or winter time gooseberry RECIPES we gladly welcome the delicious flavor flator of the gooseberry putting it up in the form of jelly jam and as a spiced fruit but not many know how good the berries really are green gooseberry chutney take two quarts of gooseberries goose berries two quarts of OC vinegar one pound of mustard seed a quarter of a pound of salt 1 pounds of brown brou n sugar one pound of seeded raisins one pound of 0 tomatoes four heads of garlie garlic and an ounce of red pepper boll the gooseberries goose berries in a quart of 0 vinegar until the mixture Is a pulp crush the mustard seed chop the garlic raisins and tomatoes add to the pulp with the sugar and salt boll together tor for 15 minutes and when cold add the othet other quart of vinegar bottle and seal butter several slices of bread lay in a baking dish and pour over sw gooseberry sauce bake until the bread has absorbed all the juice serve with or without a meringue gooseberry jam to every pound of gooseberries goose berries add three quarters of a pound of 0 sugar and to every three pounds of fruit add one cupful of cold water top and tall the berries and put them into a preserving kettle with the water cook slowly then when boiling let them boll rapidly to soften the skins after SO 30 minutes add the sugar and cook until a little tried on a cold plate jellies put into jars well covered jam will keep without sealing gooseberry roly rely poly roll noll out a thin pastry very thin and heap in the center two cupfuls of well washed and stemmed gooseberries goose berries green ones add a halt half cupful of raisins rals lna and roll up in the crust let the laps of the crust come on top of the pudding place in a deep pudding dish cover with a cupful of brown sugar two tablespoonfuls of butter and a cupful of bolting boiling water place in the oven and bake an hour stewed gooseberries Goose berries wash top and tall the berries using a cupful 0 of water to each pound of berries put them on to cook cook until soft but not broken then carefully pour oft off the water t and add a halt half pound og at ug gar to it simmer 15 minutes then when cool pour over the berries in a glas dish and serve their 0 are no friends like the old fr friends 1 end s to calm our frequent fears when shadows tall fall and deepen through life lifes s declining years EMERGENCY DESSERTS every housewife has felt keenly the problem em of providing a suitable dessert when unexpected company drops in just before dinner and the dessert will not be enough to go around minute pudding tills this Is a great favorite with children and when the little visitors want to tay to dinner give them tills this dessert put a pint of milk into a pan or double boiler add salt and when it begins to boil sprinkle in a little hour flour stirring it constantly continue adding flour a little at a time with constant stirring until the mixture becomes too thick to take any moro more serve lot hot with thin cream sweetened and flavored with cinnamon pineapple cream cut a pint of pineapple cubes chop fine a cupful of walnut meats add a pint of marshmallows cut in quarters whip a cupful of cream until stiff add a little sugar find two tablespoonfuls tablespoon of good boiled dressing mix mis all the ingredients together and serve with small cakes birds nest pudding half fill a deep pie plate with sliced apples peaches pea clies or any desired fruit and cover with a thin batter using sour milk egg a little shortening and soda it if sweet milk Is used baking powder sifted with the flour Is added instead of the soda bake until the crust la Is brown turn over on a plate and season the fruit with butter and sweeten to taste A grating of nutmeg or a little cinnamon Is added tor for fla flooring oring serve with the cream it if desired without any seasoning of butter lemon pudding mix mis together a cupful of sugar the grated rind of a lemon a cupful of sweet mill milk one and a half slices of bread crumbs one teaspoonful of butter and the beaten yolks of two eggs boll the mixture until it Is nearly done then add two teaspoonfuls of cornstarch which has been mixed with a little cold milk and cooked add the juice of a lemon and pour into small dishes cover with a meringue cooled cooked over hot water using the two whites of the eggs s this Is lemon pie without the pastry add two tablespoonfuls of sugar to the whites after they are well beaten and drop by spoonfuls on the top of bolting boiling water detter better to search the fields tor for health than pay the doctor tor for a nauseous draught GOOD GREEN THINGS vegetables for salads such as beans carrots kidney beans beets aspa asparagus ragus and all other vegetables which are cooked before using should be quite cold before placing them in the salad bowl A suspicion of garlic or onion a bit of minced parsley all add to the flavor salads well prepared and garnished are the most popular of all dishes fruit salad line a salad dish with crisp lettuce leaves take three pieces of sliced orange and dispose around the side of the dish ill fill in with slices of banana and about six strawberries cover with whipped cream and place placa one or two red cherries on top another fruit salad mix mis together one cupful of chopped apples one cupful of chopped celery one halt half cupful of chopped nutmeats nut meats and one half a cupful of seeded grapes cut in halves for the dressing beat an egg add an eighth of a cupful each of lemon and orange juice one tablespoonful of pineapple juice one half cupful of sugar then cook in a double boiler until it thickens stirring all the time serve on crisp lettuce leaves adirondack salad take a can of peas one half a pound of cheese one teaspoonful teaspoon tul of chopped pimen toes tour four pickles and salt to taste with two thirds 0 a cupful of mayonnaise dressing drain the liquor from the peas chop the pickles cheese arid and into small pieces marinate the ingredients separately with french dressing for one hour then thea mix mis tho ingredients and add the mayon mayonnaise nals 6 dressing just before ser serving vloe garnish with parsley and stars stairs of pimento cabbage salad with cream drem drees ing to two cupfuls of cooked cabbag finely chopped add a half teaspoonful of salt and a dash of paprika one teaspoonful of sugar a teaspoon ful of vinegar two stalks of celery finely chopped and three table spoonfuls of whipped cream stir all together toge thet lightly and serve at once 4 ata |