The Kitchen j Cabinet 'TtH

“If *ny Uttia lore Of -ln» Cm laak* ■ Ilf* (It* cwmict; U tnr I1U1* oar* of min* X.y make a Mem''* the rtoeter; If any lift of min* may ease The burdaj of another. God rtv« tne lore aad care and strenitb To haw ®y '-OlUn* broUier." EVERYDAY GOOD THINGS

Apples are so Maltbfol and so <*«Q liked Uu>t we thoold strive to use them In new and more varied

Apple Sauce Frapp*.— Make a sweet apple sauce, flavoring with red cinnamon drops. Press through a colander, add two tablespoonful* of !«»oo Juice and freexa to a thick mash. Serve

eat laavtafl a tkta shell. Garnish rith bright Jattp aad chopped nuts. Apple Ottawa loo.--Butter a baking aad lap hrto It a layer of urt ■PpMa, cored, peeled and cut lr rings, ■jhtekie with ground almonds and

paw aver one cupful of any canned fralt Juice or a cupful of syrup mad# ef augur aad water. Cover end bake for forty-Are minutes In a quick oven. Pile pa whipped cream for serving.

peel and stlce vcsy thin six .King apples; add these to a pfa|t at mil*. Into which one cupful of fonuneel has been stirred with ooo-batf teaspoonful of salt, onafourth of a cupful of suet, finely chopped. Dissolve one teaspoonful of soda In one-fourth of a cupful of water, add to one cupful of molasses and mix with tie other Ingredients. Steam for two hourr stirring at first until tea ekeas, thee sat la a bet oven to brown oa top. Serve with a hard aeuce. Apple Pot PVa.—Into s deep agate kettle ley a few very thin shreds of fat wit pork and cook until browa. Over tbene place a light rich biscuit dopgh aad cook slowly, closely covered, for nn hour. Lift up the dough or make a holt la the eerier aad with • pour la a cupful of sugar syrup made by cooking togatoer one cupful each of sugar and water. Continue coofcteg the pie for half aa hour longer and sorve with whipped cream lata which a tittle strawberry Jam has been

A log cabin or a tent aad ether things may be made with narrow amps of toast.

MORE GOOD CANTIES The following will be new to mauy ti be round to ha good: Carrot Cara.

through a Mr’

men take oa. cupful of this pulp, add two cupfuls of sugar, of butter, one-half ra strap, one lemon aad cm ocuage, using the Juice of each aad caa-hjJf the grated peel. Boll ta a herd ball stags; add ooe ttaspoenful of alascad extract and one-half cupful of nuts. Pour Into buttered pas and

cat la aqrtres ' •unit Aboeni cupful cf ateiM

not bum. Brown

cot-hfclf cupful of sugar in a granite

cupful of hot milk,

and whan the sugar Is wall dissolved

004 ropfol of sugar and ooe table

spoonful of batter. Boil to the soft ball stags, flavor, add the chopped al*

cool until nearly cold, then

beet satii creamy. Pour Into but-

tered pans and math off lb squares., TatthPrutd Caramal*—Take '.wo

cupfuls of light brown sugnr, one-half cupful each of chopped datoo aod milk cm cupful of corn sirup, oaa tabjeepcoafol of butter, ooe-bsh cupful each of cnoppeu raisins sad preserved piaeappie, one-quafter cupful of chopped figa. one-quarter cupful of candled plnerpple. one cupful of black walnut meats. Cook all together and botl • a bard ball stage. «In lag oaly enough to keen the candy from *Hcklag to the botioai of the saucepan. Urmovt from the heat, add a teasixiooful at vanilla and pour Into a buttered pan. Mart off Into aquarts when Cold.

f«tKan* Csrun*!#.—Take one cupful

of light brown sugar, ona-half cupful of corn sirup ooe taWesp-onful of Gutter, one tM>p«ocful of vanilla, owe cupful of granulated sugar, one-half cupful each of milk and nut mesta. nuE on* cupful of ftaltana raisins Place the Ingredients In a saucepan and boll to a firm bell-stage. Hemove from the fire; add finvortag and pour Into a buttered pan. Ttnae are nice dipped la HlnU for the Memo Drooamahor. chocotaie.

Honor Candy.—Boll five table*pooo-

itvak of fur that the kaiUtny aw | light brown ebambray “•UpMer" over ^ ^ ^‘.ced hooey and the xama i are turulng out. TV- ) grow it, mak* (he pretty Imka.r or outdoor | Bln(We , of crmim for eight m'.uutea, and more important. This par- [dnas. a Web bespeak* the rtmpl* lit* mining carefM^r. Take from the firs went la a praeetui and cmveol. .it eow fur It* w**»sr. With a .mar belt cl FOOii adding a pinch of at.lt and IfiaaHeo—oumetlilnc uf a ■rt.nf fibfl, ehambmy aMina^wMlbie pacae** of on^aif teaspoon ful of vanilla, or

HmsdUng of a dmart. haudso oelp fiu-1 ffngfcem, H

with yant trtur aud a wiC* • style.

1 hordsr.

Erectly after the •ev. gay Vrii.g .wum. tEn t e of ■ Inter g- 1- In fat j and entem statbaa at all I

other extract Cut mar*!.mallow* In qnartera and lay thten on u buttered per. poor the mixture over them. When the randy Is firm, cm In squares, 'Hu-u* ")VWw«i4.

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