Show THE KITCHEN m CABINET 1921 western newspaper Nw Newe paper union to work to help and to be helped to learn sympathy Bym pathy through suffering to learn faith by perplexity to reach tru truth th through wonder behold this Is ig what I 1 it t Is to prosper this la Is what it ja is to live Phi lluis brooks WHAT SHALL WE HAVE TO EAT to have variety economy and a well balanced days meals means careful thought and plan nine fillet of lamb larna tt alp ilp move the bone from two pounds of lamb cut from the fore iiii quarter arter cut the meat in strips strip and pound until flat mis three tablespoonfuls ble ol of olive oil with three tablespoon flits of vinegar and two tablespoon fuls fills each of minced onion and parsley eipur the dressing over the meat meal and let stand over night serve browned in a hot pan the buries bones may bo be cooked with vegetables making is a fine soup raisin brown bread take three cupfuls of yellow cornmeal corn ineal one and one halt half cupfuls each of graham flour and white flour one cupful of mo lasits one and one cue halt half teaspoonfuls of soda one halt half cupful of hot water one teaspoonful of salt three cupfuls of sour milk one or two eggs and one and r one ne halt half cupfuls of raisins mix well und till fill molds half full steam three hours or six in a fir fireless cless cooker re heating once chocolate loaf cake one cupful each of sugar and sour milk one teaspoonful of soda two cupfuls 0 of flour two squares of melted chocolate one well beaten egg one fourth teaspoonful of salt and one half teaspoonful of vanilla beat well and bake in a loaf forty manutes this cake if slightly less hour flour Is added makes a good layer cake put together with boiled frosting tomato fritters beat one egg ege add one halt half cupful of water or stock one half teaspoonful of salt one quarter of a teaspoonful of pepper and one tablespoonful of finely minced parsley add two cupfuls of flour sifted with ill three fea spoonfuls of baking powder beat the whole together then add two or three fresh ripe tomatoes peeled and cut in pieces or one cupful of canned tomatoes and two heaping tablespoonfuls of grated cheese cook by spoonfuls in butter and serve with a highly seasoned tomato sauce as an accompaniment pani paril ment to roast meat ineat to bo be truly happy la Is a question of how we begin and not bow we end of 0 what we want and not what ahat we have steverson stevenson GOOD THINGS when a most delightful cake Is needed for some special occasion the fol following loNing will be one to prepare famous lady baltimore cake take one cupful of butter one and one halt half cupful fuik of confect tio ners sugar one cupful of milk one halt teaspoonful 0 of f rose extract three cupfuls of pastry flour two teaspoonfuls of baking powder one fourth of a teaspoonful ul of salt one half cupful of w water ater two cupfuls of chopped raisins rallans two cupfuls of chopped figs fig one cupful of 0 hopped keenn meats one half ten spoonful of almond extract two cupfuls of confectioners confection ers sugar tile the whites of nine eggs crean cream together alie but ter und and sugar name named at first add the milk rose extract and flow flour sifted with the salt and baking bent beat smooth and fold in tile the stiffly beaten whites of six sis eggs bake in three round layer tin lined with greased paper cover ahil while e baking with paper to prevent browning brow brown nine inz for the filling boll boil tile the two cupfuls of sil sugar ar and water together until it spins a thread when it Is poured very slowly over the stiffly beaten whites of three eggs ilent until of tile the consistency sis tency of cream then add the chopped fruit and nuts with the almond extract put the tilling filling Iet between xee n the he lasers all and on oil top decorate I 1 the ile top with strips of kg fix all and chopped nuts orange sweetbreads Sweet breads let a pair ot of swee breads simmer gently cove covered el avith alth boiling water for twenty rain utes files with a slice of lemon leinon or one of onion and one half teaspoonful of salt I 1 when parboiled blanch by plunging gIng into cold water Iten remove love tile alle membranes and cut the sweetbread sweetbreads sweet breads in alices and cool cook in lot hot fat until browned add to the part pan tile the following followill sauce one tablespoonful of butter J blended with one of flour tills adden to one cupful of well lvell seasoned stol chicken or vent veal and cook until smooth and thick reason with scraped onion it at speck of red pepper the juice anol yellow rind of half nn an orange and one ten spoonful of lemon dulco rz remove the sweetbreads sweet breads to a hot serving and pour the sauce over thein fine fudge take two cupfuls cup fills of sugar one third cupful of corn sli lip I 1 I 1 one halt half cupful of milk two table I 1 spoonfuls of butter and two of chocolate cut line fine cook to tile lie soft ball stage singe and cool until just warm then stir until crell creamy iny arid thick pour into a well greased pun pan find before getting too hard mark on in squares au avras Hv raS |