Show THE KITCHEN CABINET copyright 1921 western New newspaper r union it Is not so much what you say As the manner in which you say it it Is no not t so BO much ule the language you use se alue As alia form by which you convey it it HOOD T THINGS FOR THE FAMILY A most delicious raisin pie pic which will taste different Terent IK Is made by using one halt half cupful of grape juice one cupful of ral raising sins a tablespoonful of 0 lemon juice and one tablespoonful each ot of butter and flour w well e 11 mixed to gether bellier chop the raisins and cook all together with one half cupful of sugar and and a well nell beaten egg serve in a baked shell with anith 0 meringue ine or with whipped NhIp ped cream for a finish cranberry conserve cook one quart of cranberries in barely enough water to cover when cooked add an equal measure of sugar the pulp of three oranges one cupful of raisins raisin and the grated peel of tin an orange simmer until thick then pour into glasses or ar if 1 to be used at once into a mold beet salad take cooked chopped beets to two cupfuls add one finely minced green pepper andone andone chopped onion dillon mix mis with mith french dressing and serve on lettuce beet relish to one quart of chopped cooked beets add one quart of chopped cabbage one cupful of chopped celery two cupfuls of sugar one tablespoonful of salt one ode tea spoonful of pepper one halt half teaspoon ful ul of cayenne one cupful of fresh grated horseradish horse radish and vinegar to make it of the consistency to use as a sauce can cold this will keep all winter and Is very well liked baked cranberries choose a wide flat aliat earthen eart lien dish large enough to allow it 1 tnt int ot of berries to lie ile on the bottom pour over them a made with two 0 cupfuls of sugar and a cus cupul ul of water place in a slow oven and baia baa until the berries are am done chicken aix ills one pint of thicken chicken chopped one cupful of state stale bread crumbs one half teaspoonful of mixed herbs a dash of pepper one half teaspoonful of salts salt one cupful of milk or stock and to well nell beaten eggs celery salt cayenne parsley onion find and lemon juice also may be used for seasoning rack pack in small molds vall 11 ll buttered and steam 15 minutes turn from the molds and serve or xit without hout sauce creole rice chop one large onion and a small slice of cooked ham very one fine put into a saucepan with a tablespoonful ble spoonful of butter a cupful of cooked rice a can can of tomatoes salt and paprika mix mis well put into a baking dish cover with buttered buttered crumbs and bake 15 13 minutes in a hot oven when a bit ot of suns sunshine bine nils ye after passing of 0 a cloud when a fit of 0 laughter gits ye and yer spine Is reeling feeling proud dont bergit to up and sling fling it at the soul feelen blue for the that yo sling it its a boomerang to you capt jack crawford GOOD THINGS now r i the time to prepare the pretty and inexpensive marmalade which has carrot for a foundation scrape the carrots and cook until tender then put through a meat grinder to three cupfuls of carrot take two lemons crie cne and one halt half pounds of sugar cook two finely shredded lemons excluding the tha seeds in a little water until tender combine the mixture and cook together until thick watch carefully to avoid burning put in glasses and cover with paraffin when cold one may vary the flavor by adding two oranges and one lemon or one of each oyster roast put a pint of oysters ir in an omelet pan after it Is heated and well greased with it 0 kontul of butter season with salt and pepper and cover to cook two minutes serve on buttered toast moistened with the oyster liquor luncheon dish A few cans of sardines on hand will help out in an emergency for a quick luncheon dish put a can of sardines into a frying pan and heat beat until hot then place on buttered toast serve with raw chopped onion for a sauce to change the seasoning of french dressing add a teaspoonful each of catsup and worcestershire sauce servo serve with the french dressing on lettuce chicken a la heine cream two tablespoonfuls tablespoon of butter add the yolks of three hard cooked eggs rubbed to a paste soak one fourth of a cupful of cracker crumbs lu in the same amount of milk and add tile egg mixture pour on gradually one cupful of Il icken stock then add one cupful of finely winced minced chicken season with salt paprika and celery salt serve on toast date cake cream one cupful of 0 butter add one and one half cupfuls of sugar two aggs one cupful of sour milk one cupful of dates stoned and chopped fine one cupful of nuts ono one teaspoonful of vanilla two and on one fourth cupfuls of flour bake in a sheet and cover with frosting cut in strips before it Is cold hu ewt adz |