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Show OKe KITCHEN CABINET & im. Wtstora Newspaper Union.) Th well-Informed housewife will And no difficulty In selecting t combination of food that I nutritively nutri-tively efficient and at the aarae time, simple and economical Jordan. Jor-dan. ' HOT BREADS AND THINGS Hot breads add much to the pleasure pleas-ure of brealfast, luncheon, or that coziest of meals the Sunday supper. sup-per. With a hot drink, a little Jam, or marma-lade, marma-lade, one ean make a satisfying meal of' bot bread. ' Orange Waffles. Cream one-half cupful of butter, odd one cupful of sugar and two well-ben well-ben ten eggs. Sift two and one-half cupfuli of flour with one teaspoonful of cinnamon and one-half teaspoonful of ginger, add to the first mixture, alternating with one-half cupful of sour milk to which one teaspoonful of Boda has been added ; add one orange,. Juice and rind and beat well. Drop by spoonfuls on a hot waffle lrdrt and , ,bake pntll brown. Serve with butter and marmalade. , x. . . . ,-. ;, : " ... Sunday Hot Bread. Cream together three-fourths of, a cupful of augur 'with two tablespoorifuie of butter, 'add 1 one Well-beaten -egg, oe-fourth'' tea-. tea-. -spoonful 'Of salt and two-thirds Of a cupful of milk, then add one and one-half one-half cupfuls of flour sifted with three teaspoonfuls of -baking poer. - Beat' well,aod aaditwo-.-Ublespoomfuls Of orange Juice; the grated rind of the orange mixed with suger Is sprinkled over two layers w tjoe, ujniure,;y'cu la-.yjyw icifce'-pabiL BakewetRy-De' niinites! In a "hot Oven aod-'serve hot. Golden Getatln.-rSoften.; two tabled spooafnls of gelatin In one-half cup-, ful ofcold .water, theftx add one pint of boiling water and wheq the gelatin Is completely .dissolved' add the Juice of two lemo.18 and twb oranges with iugnr to taste. Four Into a mold and chill. Serve-with whipped cream. Steamed Chocolate Pudding. Beat one egg until very light, add one cupful cup-ful of sugar, one tablespoonful of soft butter, one cupful o' milk and one and one-half cupfuls of flour, sifted with three teaspoonfuls of baking powder ntd one-fourth teaspoonful of salt, one and one-half squnres of chocolate choc-olate melted over hot water and one-half one-half teaspoonful of vanlila. Steam two hours. Serve with whipped cream. Golden Corn Bread. Sift together one cupful of flour, one cupful of cornmeal, three teaspoonfuls of baking bak-ing powder and add one-half cupful each of milk and orange Juice. Stir in the well-beaten egg yolk, beat well, fold in the stiffly beaten white and add two tablespoonfuls of melted butter. but-ter. Bake In a moderate oven about one hour. Springtime Green. We now enjoy lettuce in some form all year; In even the smallest tuar- ket It Is found plentiful and reasonable In price. Lettuce Is a valuable food green and ehould be served at least once a day throughout the good year, unless some other green food Is supplied. 6uch H8 spinach. We all enjoy the crisp bleached heads of the iceberg type of lettuce, but our dietitians tell us that the green-leiived lettuce is richer In vltamlnes and they are the food adjuncts which we are anxious to accumulate. When buying lettuce, If of the head variety, choose a hard, firm head, as often the large, loose heud3 are unlit outside because of wilted leaves,' and may he spoiled in the center. Weight Is a good criterion to use in the buying buy-ing of vegetables as well as fruits. A heavy orange or grapefruit is rich In Juice, as we all know. Artichokes In the city market are at their height In the spring. The solid, tightly adhering scales murk a good artichoke. Until they are more plentiful the market price will be prohibitive pro-hibitive for most housewives. Spinach is plentiful. It Is sold by the pound and should be fresh and green, free from yellow or wilted leaves. In muny sections where the spinach Is grown on sandy soil it will be nec-essury nec-essury to give It muny washings. The tinted" leaf variety Is almost Impos- sible to free from snnd If grown In It. He careful to choose spinach free from Insects ; this can be seen from the curled leaves. New fublmge Is now plentiful nnd tomatoes are coming in well. The price In the northern markets Is high, but an occasional Indulgence Is not extravagant, for a tomato or two will add much to the appearance and vita- I mine content of a salad. Itenietnber that the ordinary leaf lettuce which Is grown In our northern gardens is the kind richest In the llfe-glvlng llfe-glvlng vltnmine. Plant It In succes- ! sive beds so thnt may he fresh and tender for months, for use In salads Scalloped Parsnips With Pineapple. Party cook parsnips with no water except that which clings to the veg- I etiihle lifter washing. Place layers of the cooked parsnips and plnenpple, the slices cut Into halves until all Is used. Cover with a sirup, using the pineapple juice and a cupful of sugar. Pake twenty minutes. |