Show 4 THE ra KITCHEN CABINET ID ml N apsher union flower in the crannied wall I 1 pluck you out ot of tile the cr annles I 1 hold you here hr root and all la in my hand little flower but if 1 I 1 could understand what you are root and all and all in all I 1 should know what god and man la TennY tennyson ton seasonable PICKLES AND condiments in most families favorite rec recipes idies are handed down from generation to generation era tion SOMO some of 0 us like variety and would enjoy trying something which has been recommended by V others mustard pickles to ono one gallot of vinegar add one halt half cupful of dry mustard d one cupful of salt two cupfuls of brown sugar stir until dissolved and pour over the cucumbers cover with horseradish horse radish leaves and drop in the well washed pickles as they are picked each day mushroom catsup wipe carefully but do not wash fresh mushrooms put in layers in a stone jar with salt on each layer cover with 0 cloth und and lot let stand in a warm four hours wash and strain oy ny pressing through a sieve to every quart of this liquor and pulp add one ounce of peppercorns and boll boil thirty minutes very slowly add one fir fourth arth ounce of whole allspice one half ounce of sliced ginger root one dozen whole clonts three blades of mace cook fifteen minutes take tahe from the fire strain n again and put into small bottles cork and seal with pa paraffin tomato soy peel and chop one peck of ripe tomatoes put over the heat beat with nith one halt half cupful of whole cloves one halt half cupful of allspice one cupful of salt one tablespoonful of pepper three red peppers three onions chopped cook conk for one add one quart of elder cider vinegar alter after straining the cooked mixture reheat and bottle oil pickles slice one oile hundred small green cucumbers unpeeled and three medium or six mall onions sprinkle thickly with salt gait and let stand over night in the mor morning ning rinse off the salt and place in jars cover with the following two quarts of 0 vinegar two thirds cupfuls of mustard seed one tablespoonful tablespoon tul each of celery seed and ground pepper and one cupful of good olive oil mix well before PO pouring aring over the pickles when we cultivate the power ot of to fo ausing all our force forca on any single act we are cult lating also the power of 0 throwing our whole annd from one sub subject act to another the power to concentrate cen is the to te of genius thus we can forget forest coiry grief discouragement coura gement in happy work BREAKFAST BREADS AND even luring during the fall da days vs there are occasional warm warin days when the warm weather dishes d Is lies 4 are acceptable cooling t f r u I 1 11 t a and sliced tomatoes ore are delicious etli with It li ham or bacon for breakfast brenk fast and a hot ciffin Is not refused sally lunn take four cupfuls of 0 flour three eggs one teaspoonful spoonful ten of the butter and flour with the yeast and two cupfuls of milk beat the yolks of the eggs until light stir in the butter and flour with the yeast dissolved in a little of the milk and the milk beat the whites to to a stilt stiff froth and add at the last set to rise and when light drop in buttered pans let rise again and bake in a moderate oven danish pan cakes Sep separate arste the tha whites and yolks of three eis heat beat well uell to one cupful of flour add enough milk to make a thin butter batter one half teaspoonful of soda a teaspoonful ot of vinegar and the eggs with salt to taste fry as usual blue grass W files take haiie two cupfuls of thick sour cream two cupfuls of flour three eg cs t well beaten one half teaspoonful of soda sifted with the flour mix mis and fold la in the whites well U anten ln ten tile the yolks beaten having been added to the lie cream kake bake a golden brown on hot waffle irons newport dried beef prepare a cream sauce adding the dried beet beef and an egg when hen well cooked add one half cupful of stewed strained tomatoes and a tablespoonful tablespoon fal of grated cheese clinese just before taking taing from the fire hent heat thoroughly and servo serve at a once on buttered toast raised fruit doughnuts cream together one fourtly of a cupful of sugar and two tablespoonfuls of butter dist solve olve 1 one halt half of a yeast coake cake in ono one C cupful of milk that lias has been and cooled add one halt half teaspoonful of salt and combine adding two cup fuls of flour let it rise until double its bulk then add one halt half cupful ot of sugar gugar a halt half teaspoonful of cinnamon a grating gratin of nutmeg one half cupful currants and the sume rame of raisins with a little citron add a pinch of allspice and two stant slant sl ant cupfuls of flour add one beaten egg knell knead thoroughly and let rise until light cut or tear oly off pieces of dou blough h tile the size of nn an egg drop into smoking hot fat a and 11 d when brown bronin drain on brown paper roll in sugar when ben cool |