Show f 51 1 apor union and evening bell and after that the dark A ad way there be b no DO sadness of farewell W ei L when I 1 embark GRAPE CRAPE JUICE DISHES we associate grape juice with alth tinkling glasses wes of cooling ley icy drinks but a drink of hot grape juice after a chilling ride in the v Inter tt I 1 or after a fatiguing day Is splendid as a tonic and aad valuable as a food the many grape cures all over the country have been bee recognized as most healthful ie ic orts sorts for a clove or two or nn lit luch inch stick of cinnamon may be heated in the grape juice and it should be served piping lot liot jellied grape juice salad a package of pineapple orange or lemon gelatin using but one cupful of nater then add when cool one mp cul ful of grape juice when this be begins ins to congeal add one and one half cup fats of diced dicea canned or fr froli cli fruit including some halved malaga malag ga grapes place lit in lightly oiled molds and when firm on lettuce loaves leaves with a 9 few halved baled grapes for garnish and honey dressing or a mayonnaise made rich fiell with cream ham baked in grape juice scrub a medium sized han ham nud and plunge into boiling water contil containing ning two tablespoonfuls of mixed spices simmer gently until done about three hours for a ten pound liam ham remove from tho the water and peel oft off half of the lie skin leavina the remainder to keep the harn ham moist place the ham in a baking pan and dust the portion of the exposed fat with sugar and dried bread crumbs conr over one half cupful grape juice around the lie ham place greening appes well scrubbed add one cupful of erace jule one cupful of water and one fourth of a cupful of sugar rake bake until the apples are tender baste the nipples occasionally with grape juice jnice and serve on a platter well garnished with lemon olives and celery thicken the rape grape juice in the pan with one tablespoonful of lour flour to one cupful of the juice and serve as a sauce alth with the ham grape juice and banana dessert whip one cupful of heavy cream until stiff shit add one third of a cupful of grape juice three tablespoonfuls of powdered sugar and a pinch of salt serve over sliced bananas ruu butr PIP laa THE A FA KITCHEN CABINET copyright 1922 western newspaper union we may live without love what Is passion but pining but here Is the man that can live without dining owen meredith WHAT TO ZAT when serving duck garnish the fowl with slices of orange unpeeled and garnish with sprigs of parsley orange and rhubarb ice combine one cupful of orange juice with three and one halt half cupfuls of cooked sifted rhu rhubarb harb a tablespoonful ot of lemon juice and the grated rind of an orange and one and three quarter cupfuls of sugar stirl until well dissolved and freeze BS as usual As this is the season when ahen oranges are the most abundant one may use them freely in many ways As a salad sliced thin and ma maninat rinat ed cd with french dressing aud and heaped with shredded celery and tart clien cheri los mixed with nith dressing find and sered on lettuce A very pretty salad may be made using alternate sections of grapefruit and orange with an equally sized see hoc lion of red apple with the skin left on serve on and with nith any well liked dressi dressing Dg cornmeal and prune pudding berdg one fine quart wf f milk to the alie boiling point sprinkle lit in three of a cupful of and cook until smooth and thick stirring cubis langly add one half teaspoonful of stilt halt one half cupful of it sugar two tablespoon tables acon fuls fills of incited butter two eggs uell ell beaten and one and one half cupfuls ol of alei slewed ed prunes cut iri hi pieces pow ioni into a well gre iT avd baking dish alli bake until film serve yi fill but cheam or hot milk or a lemon farina with fruit drain a can call of uproots up riots scald fatur cupfuls of if lulak add otic one l liala alf beasi or snit salt four tablespoonfuls of f farina Carl ni moistened moisten with wilb one half cupful of tile fruit juice stir and cool cook fui fol three minutes ad adil the fi fruit v it life lias has be been ml pro pressed sed s a sieve anil and for too ten lobger li irger pour into a wet ct ffoyd in land and let stand in a cool place to become firm fimi turn olit nut decorate with it a few pieces of the fruit h have been re bened and am serve with cream when bilking baking likes cakes add it poul or two of 0 fat to the bat at ter and no rat at will he foe needed on in thil ali griddle thus a ai obling all smoke latcu byl |