Show S THE 1 KITCHEN V VA CABINE T A 1321 1921 western newspaper New paper union solitude la Is as 03 ne necessary to the cimagl nation as society la is wholesome for the character lo lowell well vegetables THE FRENCH WAY the french being maste masters rs in the tha art of cooking and seas seasoning observe a few rules ruie which explains the alie delicacy of 0 their dishes all vegetables vegetable are cleaned and covered with cold water except s such it eh vegetables as tomatoes egg plant corn com or peas which depend much on their flavor for palatability then all vegetables with few exceptions are cooked in boiling water and the water vater Is boiling when the vegetable Is dropped lit in at the end of tile cooking period the vegetable Is 13 carefully drained except in cases eliere the vegetable Is cooked in a i ery cry small amount of water and the water is used with seasonings as 1115 it a sauce bauce to serve with it for example green peas and nit all steam removed before the seasonings are added stuffed cabbage select a small hard tend head of cabbage and steam it or tie in a i cloth and cook until tender using salt in the water when nearly tender enough drain upside down and put into it between tile the loaves leaves or in a h ollow hollow made in the center the following filling one cupful of chopped cooked meat one cupful of soaked bread crumbs one chopped onion two tablespoonfuls able spoonfuls of chopped parsley Y one teaspoonful of thyme and a clove ot 0 garlic finely minced one halt half teaspoonful of snit salt and a few dashe pepper p place 1 in a steamer and ami cook until thoroughly tender servo serve a thin white sauce bauce in which a halt half cupful of cheese has been grated tomato canape cut thick slices of ripe round tomatoes and ou on each put a spoonful of the following chopped hard cooked egg yolk mixed smooth with one or to anchovies for flavor adding seasoning onion juice and serve with a sprinkling of finely minced chives spinach with gravy steam or cool cook the he spinach in the water which clings to the leaves irain drain and chop cho fine return the spinach to the heat add two tablespoonfuls of butter and one teaspoonful of flour when well mixed add one and one half cupfuls of illy any meat gravy or a sauce maae from bouillon cubes serve hot A college for i omen which does not tend back to her home the daughter more willing and capable to enter into the home problems and solve them ith heartiness and grace is not an institution of 0 learning it Is an ensti aution of unlearn unlearning I 1 ng frank W gun SOME SOUTHERN DISHES the dishes of the south are different many of them often because ot of different products the following however may be prepared in almost any section of the united stites states new orleans bisque heat oue one cupful of milk lea lacking a tablespoonful which is used to mix with n tablespoonful ot of cornstarch stir until it bolls and the cornstarch Is well nell cooked remove Ile inove strain and cool then add two cupfuls of thin cream one halt half cupful of sugar a teaspoonful teaspoon tul of vanilla and freeze lit in tit alie usual way when halt half frozen stir in one dozen finely crumbled oun finish freezing cucumber and pimento salad paro pare a chilled cucumber and cut into match like pieces remove ISe inove the from the can rinse la in cold water and cut into strips strip like lice the hie cucumbers use equal measures of each dress each separately with frenchi dressing with it a little scraped onion added arrange in a salad bowl and serve with fish peppers a la creole take three large green peppers three medium sized tomatoes six small slices of bacon one teaspoonful of chopped onion one cupful of cooked ice ace one teaspoonful of suit salt a few flashes dashes of pepper and three of a cupful ot of water mater cut the alie peppers in halves remove the seeds remove the skins salna and cores of the tomatoes and cut into fine pieces try out the bacon which lias has been finely minced and brown the onions lu in the fat mis the alie tomatoes tom atoe with the bacon onion rice and seasonings and fill the cavities of the with the mixture surround the peppers with liot hot water and two tablespoonfuls of the drippings droppings drip pings cover and bake babe in a moderate oven remove the cover 15 minutes before taking from the oven baste occasionally while baking serve hot tripe a la creole wash one grid anil one half pounds of tripe in three waters using soda lit in tile the last water doll boll the tripe until tender about ono one and one half hours then cut with scissors into narrow trips strips brown bron two small onions in two tablespoonfuls of fat add one red and one green pepper finely chopped ch a bit of mace innee six pepper corns four allspice two and one olle fourth teaspoonfuls of salt dash of pepper and one quart tf ct t f tomato with one halt half teaspoonful of soda and one teaspoonful of sugar simmer 20 minutes serve with hot 1 boiled rice ku gt ulc t 4 I 1 |