Show THE KITCHEN CABINET ira Q IMO 1030 western newspaper union the th inner half of 0 every cloud la Is bright and shining I 1 therefore turn my cloud about and always wear it inside out to how the lining A PEW FEW FISH DISHES there tire are so many delightful dishes which may be prepared from canned fish that no matter how far one Is from the sen sea these dishes may be quickly prepared lobster Canape cut bread into one bourth fourth inch slices then shape wit with I 1 cooky c cutter u tier into c e I 1 re r c I 1 e a 9 or crescents cr cream L am two tablespoonfuls of 0 butter but tr old add one cupful of finely minced lob ster meat a tablespoonful of mustard six olives chopped fine a few drops drop of worcestershire sauce a dash of cayenne cook the brend bread in a little butter until brown blown spread with the lobster mixture nl tuie garnish with lettuce ind and serge lobster a la newburg cut the lob ster abter from aiom the can in sin am ill all pieces an and d heat in a double boiler in two tablespoonfuls tabled of butt butter er sprinkle salt paprika and cayenne jo to taste beat the yolks of two eggs a add dd one cupful of ere cream am and turn it over the lobster stirring until th thick ick find and smooth serve at once on hot wafers or circles of toast tuna fish a la napoli kapoll take a large can of tuna bsh break it up with a fork cook together two tablespoonfuls tablespoon fula ench of butter and lour flour season with salt and pepper rind and add a plot pint of strained tomato juice cook until it forms a smooth sauce add the fish and serve hot on fresh lettuce cut very fine with the shears tuna fish balls imir one can of tuna list elsh with will two to three cupfuls of rice that has been boiled until tender add salt pepper and celery salt to taste with one well beaten egg form the mixture into small balls dip into flour brush with beaten egg and toss into cracker crumbs then again into egg fry in deep ing hot fat until a golden brown drain and serve hot garnished with parsley and lemon test the fat for frying by dropping a cube of bread in into to it it if it browns in forty seconds 1 it t Is ready for trying frying crab meat salad put a banot canot can of crab meat into a sauce pan with two table spoonfuls of butter cook together one tablespoonful of hour flour one halt half cupful ol of cream and salt and pepper to taste simmer until the flour Is well cooked then add the buttered crab meat spread on buttered toast circles and garnish with a few slices of stunted stuffed olives or a whole olive STUFFED DATES do we ever tire of the delectable dates they are so good to servo sene with the afternoon ten tea in salads its as desserts as a confection or stuffed I 1 with various fill ings one lias has an infinite variety and they are always welcome the fol lowing are aie a few fill linings ings for stuffed dates orange peanut to one third of a cupful or of peanut butter add slowly five tablespoonfuls of orange juice and one half teaspoonful spoonful ten of grated orange rind fill 1 the dates and roll them in chopped stilted salted peanuts brazil nut fondant to one and one third cupfuls of confection ers s sugar add one eighth teaspoonful ten spoonful of 0 vanilla two tablespoonfuls of thin cream and two tv 0 thirds of a cupful of 0 chopped brazil nut meats place I 1 lace only a small quantity of toutant in ili each date so that the filling may be completely covered and kept moist brazil nuts are easily shelled if the nuts are steamed ten minutes before cracking apricot coconut wash one cupful of dried apricots steam over boiling water to soften then run through a food chopper with one half cupful of nut meats and two thirds of a cupful of coconut add two tablespoonfuls of 0 orange juice and one teaspoonful teaspoon tul of 0 orange rind mix mil until well blended stuff dates and roll in sugar marshmallow Marth mallow coconut cut one fourth pound of marshmallows into quarters with wet scissors stuff each date with a piece of marshmallow placing the cut side up tip dip the sticky surface of the marshm allow into the shredded coconut jumbo dates are prepared by bi pre press ing the edges of two dates together and tuning stuffing as one par parisian islan sweets take one package of dates one package of coconut one fourth f out ali pound each of figs and dried apricots put through a food chopper add a tablespoonful tablespoon fut of orange juice and a teaspoonful of the grated rind mix ills well and divide into parts for fr fruit alt caramela caramels cai ca amels pack the portion into small email pans lightly oiled or buttered crease chease into squares and place a nut meat on each square chill cut into cubes with a sharp knife t that hat has been dipped into water vater for toasted candles candies make the mix ture into balls and roll boll in coconut which has been browned in the oven roll some of the mixture into a long roll cut into lengths roll in chopped nuts and fruit los 1093 are madl made for aco acorns ans moke small halls balls and insert fin an almond or large peanut into each dip tle tie acorn cap call into chocolate atol tw |