Show me KITCHEN CABINET A 1130 western now P pr union uia there li is sivera vr a sons somewhere my dear the there re I 1 la ever evera a so bething stage inn there alwa alway the bysong nong of the lark when the he skies we ire clear and the tone of ct the ahr thrush uh when the th skies akl are gray eray FRENCH PASTRIES the beautt beautiful fu I 1 small cakes and pall paa tries which are so attractively decorated and we find so expensive when we coma come to purchase may be prepared nt fit home with little work there are sev eral kinds offous of foundations dat ions the purt puff paste chow paste tills la Is the kind used when making cream puffs then the cake foundation and short bread pastry cake found Foundation aaion break three eggs in a bowl and set into hot water over low heat beat lightly add one half cupful of i sugar and beat until the mixture becomes fluffy add one third of a cupful of melted butter batter three fourths of a cupful of hour flour and ore fourth teaspoonful of vanilla or other extract sift one halt half teaspoon ful of baking powder with the pastry V flour mix and bake in a sheet and cut into shapes while still worm warm almond slices spread the entire sheet of cake with a tart jelly or jam beaten to a paste then cut it into strips oliree to four inches long and one and one finif lindt inches wide spread I 1 the sides with jelly top each with a heavy meringue made with two egg whites eight tablespoonfuls of sugar and one fourth teaspoonful of almond extract arrange with a pastry tube then sprinkle with powdered sugar and top with shredded almonds place in a slow oven oen to lightly brown lbrown neapolitan squares cut the cake into two inch squares spread half the squares with apricot jam currant jelly or orange marmalade cover with the squares and press together between boards until firmly joined now spread the sides with ith jelly beaten to a paste with a few ew drops of water and dip each into finely chopped coconut 13 ut ice the tops with a thick chocolate icing and in the center place a halved halted maraschino cherry cut side down donn add stem and leaves leave of citron or green icing fruit pastries ese use the calce cake foundation cut into strips squares or founds gutlon ads put pu together with a custard cream of orange lemon or jelly on top of each place a halved pear or peach which has been cooked until transparent in a heavy using one cupful of the juice and three fourths cupful of sugar while cooling baste with this simp as tills this will ghe a nice glaze when the fruit Is arranged pipe a border of whipped cream sweetened and flavored all around the sides and top |