Show THE esa KITCHEN KITCH N CABINET 6 1921 western newspaper union tf if there were no such buell thine as display d in the world vie tte might get on a great deal better than we va do and ana might bo be infinitely more agreeable company than we are WELL TRIED DISHES when the early summer apples are large enough they are very good with sliced onions use a pint of 0 sliced apples and one cupful of 0 sliced I 1 onions doubling the amount if the family Is fond of such wholesome dishes cook the onions in a little fat until they are well softened and yellow before adding the apples IQ with it little hour flour and sugar a sprinkling of salt and paprika anti and add a little water wa ter from time to time as needed stir and cook until well mell blended serve around pork chops or steak fried apples this dish will take a large firm apple which does not lose its shape when cooking wash tho apples find core them then slice in rather thick slices and cook in bacon or salt pork fat until well niell browned on both sides sprinkle while cooking with a very little salt and a bit of tugar sugar serve in overlapping slices around pork chops or sausages those who have been forehanded in sowing some mustard seed will have the best of 0 greens to cook or to serve with fresh lettuce the green mustard cut in bits and added to potato salad Is especially appetizing in fact added to almost any vegetable combination it Is fine baked bananas remove the peel from half a dozen bananas scrape them to remove all coarse threads and lay in a well buttered baking dish grate the rind of an orange and halt a lemon mix together with the juice of each and three fourths of a cupful of sugar pour over the bananas dot with two tablespoonfuls of butter and bake until the bananas are tender unripe bananas tire are best tor for dish as they keep their shape when cooked spiced carrots cook until tender very young carrots sprinkle with flour powdered clove butter lemon juice reheat and serve with minced parsley flemish apples with onions slice thinly unpeeled apples sprinkle with flour add bits of butter and sugar and place in layers in a baking dish using buttered crumbs on each layer with a few thinly sliced onions bake until well cooked what we need more than any ocher quality Is an increase in patriotism more 0 of f the fighting blood of 0 our ancestors ce the true patriot lives for his c country and dies it if necessary for or it we need more of the iho kind that live fa tor r it who give time thought money and energy in making the world bettor better we may each have a share in the great work seasonable GOOD THINGS now that strawberries are plentiful let us try this tempting recipe strawberry T 0 a ast s t H have a v t ready some slices of toast well buttered mis alls well t w 0 tablespoonfuls of 0 cornstarch arid and a cupful of sugar put the mixture slowly into a cupful of boiling water stirring constantly COOL choh in a double bolter boiler until thick and clear add one fourth of a cupful of orange juice and remove from the fire stir in gently a cupful of ripe berries pour over the toast and serve immediately cherty cherry dumplings Dump lings remove the connecting tissue from a half cupful of suet and chop fine mix with two cupfuls of flour one half teaspoonful of salt and cold water to make a dough roll out an inch thick find and cover the surface well with pitted cherries dust with sugar roll and tie in a cloth place in boiling water and cook two hours serve with hard sauce banana trifle A dessert which Is easy to prepare and Is equally good Is made using one half cupful ol of chopped peanuts one cupful ot oi mashed ba bananas and one half cupful of grated coconut arrange after mix ing well and serve on individual plates with orange juice for sauce breakfast bacon with mushrooms take a dozen good sized mushrooms clean and lay aside cook the bacon until crisp remove the bacon to a hoi hof platter and add the mushrooms to the th hot fat cook until tender season n watt iab salt and pepper and serve with bacon and buttered toast broiled L lamb chops a la savo savory r y broll broil the chops as usual these art are seasoned and of course may be left overs if there lire are enough leftover lof tove tor for tile the number to seve make A n erict white sauce and add one fourth of a cupful of chopped cooked ham to the th thick white sauce spread this over the cold chops dip them in egg and crumbs and set away until serving time then lien fry in deep fat they alit y are very delicious the white sauce should moke make a thick coating coaling nil over yie he chops chops should bt used and the bone may be used to hold them bliem while they are being covered |