Show THE KITCHEN CABINET ac 0 1926 western howoo cupor union nothing Is easier than faultfinding no talent no self denial no brains no character are required to set up in tho the grumbling grumbl lne business GOOD THINGS WE LIKE we in america are coming to know more about the value ol of mutton and are learning how to appreciate preci pre clate ate and prepare it in england it Is one of the fa favorite ments meats scotland has long known its val ud I 1 one of the first essentials senti als to good flavored mutton Is of course nell ell f fed and ami cored cared for animals then the hixt ts Is careful butchering the butcher who skins the lilma T mu must st use nse care caire that ills his hands which have touched tile wool and become olly oily never neer touch the meat if the cook when the meat comes comas from the to her will carefully remove rill all the skin it 1 will tolke take with it every eiery trace of the often objectionable woolly flavor saddle of mutton wipe the meat e carefully are fully se sp with ith salt and pep tier per ind end place on a rack in a dripping pan dredge the meat and the bottom of the pan with flour bake in a lint hot oven onen one and one fourth hours basting every fifteen minutes when carving cut thin slices parallel with tile the back bone then slip the knife under and and separate the he slices from tile ih e ribs serve with currant mint sauce separate into small pieces two thirds of a glass of currant jelly but do not beat it add one and one half tablespoonfuls of finely chopped min leaves and the shavings front from tile the rind of one fourth of an orange russian salad arrange h n bed of lettuce in n salad bowl peel four tomatoes of medium size cut fine and mix MIN x with saro sardines lines chopp d and skinned place on lettuce and serve with french mayonnaise dressing almond bread make a spon sponge e it at night with one quart etch erch of water and gluten flour add a yeast cake ds solved in a little water and let rise over night in the morning add two teaspoonfuls of salt one cupful of blanched almonds finely chopped and enough gluten flour to mold knead ell mold into loaves and whiz bale when light this two loaves gluten lour flour may bemused most acceptably by those who are arc not obliged to use it in their diet practical good things we are coming to the season when ahot a hot drink after a coot cool ride will be welcome come jjr i grape juice and fc Sr earhmal Marsh mal I 1 0 w kas add the g juice of a emon to a quart of and let it come to a boll boil adding a stick slick of cinnamon and half a dozen cloyes cloves strain liot hot into glasses and add two tavo marshmallows to eacle glass cut into quarters if the grape juice Is rich a cupful of water may be added tins this is isa a nice drink for skaters as it can be taken in thermos bottles and kept piping hot in spite of the derision which chic it the good old bread pudding has to endure it Is still a favorite in many homes bread pudding take one and one half cupfuls of milk one halt half cupful of sugar two slices of bread buttered and one egg neat beat the egg and add the sugar when well mixed adil add the milk slowly flomy beating till all the time place the buttered bread in a baking dish pour over the milk and egg the bread will rise to the top of I 1 the I 1 1 e pud pad ding dish making a crust allow A low it to stand one hour lien bake in ill a hot oven loll 1011 long enough to set the custard serve with cream and sugar or it ii hard I 1 mr d sauce s lee box rolls take a cake of 0 dry yeast over with it cupful v af pf f I 1 iuli warm nater and soak until well soft en boned ed then add four of fl nour our and mix well let stand over night in ili a warna place in ili tile mom moin ing add another cupful of water it u cupful of sugae find and it cupful of short lard Is best us as it keeps sweet better betler than otil r mix will enough to knead do not nol add as much flour as for bread bui enough to handle well now place in ili a bowl and set se at oner once into tie the lee ice box boi the next morning take lake out n part of the dough and mold antor rolls or bunsas molly as are arc nef needed ded set to lo rise in ahr I 1 roon room temperature and by night they will UP lip ready to bake for tile hie evening ineal if want tit lit noon el near alic heat to li force the rising there will lip I 1 enough ral ro ll 11 mixture for and if kept kepi oil in ice tile the last will lip a light its AS the first old fashioned vegetable soup get it a lent eul Ili knuckle anti and have it cocked n that all the ile marrow will he bc ex exa posed treat u good beef hhand in tile hie same way place till all the hones ani men meat r in a large kettle e rover over with fold cold water wiit erand and bring to a simmer buil let simmer for two or chaee licurs now add a carrot diced dicea it piece of celery root finely minced an onion or two a small turnip cut into dice and a half cupful of 0 chopped cabbage then add a few diced dicea potatoes cook with a tomato or two cut into bits alts lall the vegetables are anre tender then serve piping hot |