Evening Republican, Volume 21, Number 161, Rensselaer, Jasper County, 18 July 1918 — THE KITCHEN CABINET [ARTICLE+ILLUSTRATION]

THE KITCHEN CABINET

We gat back our mete as we measure. We cannot do wrong and feet right; Nor can we'give pain and gain pleasure For justice avenge* each slight. SUMMER DRINKS, There is possibly no more cooling, refreshing drink to a thirsty throat

than one made of lemon juice. As lemons are so common they may be procured anywhere the year round. A nice lemonade always ready is the following: Add to a cupful of strained

honey two cupfuls of water and a third of a cupful of lemon juice, boll together 12 minutes, cool and place In a bottle or jar and keep in the Ice chest. A few tablespoonfuls of the sirup in a pitcher of water makes a most delicious drink, which may be garnished with a bit of fresh, lemon or a sprig of mint. For those who like ginger the oldfashioned ginger water is most satisfying. Add honey to sweeten, mix well with a tablespoonful of ginger and a pint of chilled water. This has been a harvest drink for the field workers for years. In the old days the sweetening was molasses and It gave the drink a piquant flavor. Canton Punch.—For ginger lovers this is a great favorite: Chop half a pound of Canton ginger, add a cupful of honey and four cupfuls of cold water, Cover and let stand 30 minutes. Bring gradually to the boiling point and let boll 15 minutes. Add one-half cupful of orange juice, the same of lemon juice; cool, strain and add crushed ice. Raspberry Shrub.—This delicious fruit sirup should be prepared during the fruit season. Take three pints of raspberries, put into an earthen jar with two cupfuls of cider vinegar; cover and let stand 24 hours, then strain through a double’ thickness of cheesecloth. Pour this stralned_ liquor over three pints of fresh berries and let stand again 24 hours; strain again, add to each cupful of juice a cupful of sugar, heat slowly and boll 20 minutes. Bottle and seal. Chocolate Milk Shake.—Melt four squares of unsweetened chocolate, add two cupfuls of honey, a pinch of salt and 1% cupfuls of boiling water, boll five minutes. Cool andkeqp in a jar. A few tablespoonfuls of the'sirup, one egg beaten and a cupful of milk; add ice and shake.

More women patients, three to one, are sent to hospitals than men. In Httim of peace. This comes, in large degree, from the fact that women live indoors, and breathe dust-laden sec-ond-hand atmosphere.

WAR-TIME CAKES, ■■ ■ -I'll ■ The cakes, that patriotic women indulge in are few and on those when

frosted —which is seldom —honey, sirup (maple or corn), is used instead of sugar. In many cakes barley flour may be, substituted for the wheat entirely, making a most tasty cake; in others the wheat flour is

saved by using part barley flour. Bour Cream Spice Cake.—Take a half cupful of sugar, a cupful of spur cream, two tablespoonfuls of corn sirup, three-fourths of a cupful of white flour, a cupful of barley flour, a teaspoohful of salt, a teaspoonful of baking powder and a teaspoonful of soda, a half teaspoonful of cloves, and the same of grated nutmeg, and a teaspoonful of cinnamon. Mix as usual and bake in gem pans. Spice Cake With Sour Milk.— Cream together a cupful of sugar with a third of a cupful of shortening; add a cupful of sour milk, one egg well beaten, a cupful each of barley and wheat flour sifted with a teaspoonful of baking powder, a half teaspoonful of soda, a teaspoonful of cinnamon, a third of a teaspoonful of cloves and the same of salt; a teaspoonful of grated nutmeg, and lastly a cupful of raisins. Beat well and make in a loaf. Chocolate Cup Cakes.—Cream together a half cupful of sweet fat, a cupful of sugar;-add a half cupful of. hot water to 1% squares of chocolate, beat two eggs, sift together one cupful of barley flour, a half cupful of wheat flour, a half teaspoonful of baking powder, a teaspoonful of soda and blend ingredients as usual, using a half cupful of sour milk and raisins, and flavoring to taste. Mix, beat well and bake in gem pans. Barley Chocolate Drop Cakes— Combine the following ingredients; Oue-fourth cupful of shortening, one ogg, one cupful of barley flour, a half teaspoonful of soda, a square of melted chocolate, a half-cupful of nuts, a cupful of sugar, a half cupful of sweet milk, a half cupful of wheat flour, a teaspoonful of baking powder and a cupful of sugar. This recipe makes three dozen. When cleaning hardwood floors a mop or cloth dipped in oil is much better to use than one dampened with water. All spots may be washed if necessary and the oil rubbed out of it; thia brings back the polish.

Some of your hurt* you have cured. And the sharpest you still have *ur- , -rt . vlved, . - But what torment* of grief, you endured From the evil* which never arrived. CLEANING HINTS. Before cleaning a room with painted walls, if possible choose a damp or

rainy day. Then place a large pan of water on the stove to boil, close the room and let the steam fill the room, then proceed to clean the walls; the steam will havp softened and loosened the dust on the walls

so that it cleans much easier than without this treatment. Mirrors are quickly cleaned by using a doth dampened in alcohol. The polish is easily put on, but care should be taken not to. rub a varnished frame with an alcohol cloth. ; Old pieces of outing flannel make •fine cleaning doths; it is soft and easily wrung dry. A cheap floor wax may be made by melting .a pound of beeswax and mixing It with three pints of turpentine. Melt the wax cut in small pieces over hot water. Melted paraffin wax mixed with turpentine makes a~ fine mixture for dust cloths; dip the cloth Into the mixture, wring out, and It Is ready to use for several months. A little paraffin used on the kitchen range keeps It looking much better than any other treatment. Ttys is a good dressing to give stoves left during a season (unused), as It prevents rust Clean paint brushes by soaking them In vinegar (hot), then wash In soap suds and they may be put away soft and clean. Muriatic acid will dissolve the lime in the teakettle, and the deposit of iron.in the sink and the toilet; use it on a swab in the porcelain-lined vessels, and be sure not to leave it too long or it will dissolve the enamel Itself. If used in the teakettle, great care should be used to boil it out with fresh water before using again, as the acid is poisonous. Before working in the garden fill the nails with soap, then there will be less manicuring to be done after the work is over. When we look into the long avenue of the future and see the good there Is for. each of us to do, we realize after all what a beautiful thing it is to ‘1 work and to live and .be happy.—Stev- ’ enoon.

THE QUEEN OF BERRIES. Strawberries may now be produced throughout the summer and autumn . months In northern

United States. The plants set in the spring will bear In the fall of the same year. The everbearing variety is very hardy and resists disease, bearing until late

fall when heavy frosts come. When the berries first arrive from the South they are too expensive foi general use, but a few for a garnish to puddings or ices will satisfy the appetite for the delicious fruit. One does not wish to lose the joy of the home grown berries by Indulging too freely in the early ones. It is more economical, saves shipping expense, and is all round more loyal in war time to eat of our own products. An angel food baked in a square tin, then cut in squares heaped with sweetened whipped cream and crushed sweetened berries, makes a dessert par excellence. Strawberry Salad.—This is a delightful way of serving the berry. Cut large fine berries In half, serve on lettuce leaves with French dressing, using four tablespoonfuls of oil to one of lemon juice, a bit of salt, paprika, pow- . dered sugar and a dash of cayenne. Strawberry Ice Cream. —Add a pint of sugar to a quart of cream with a teaspoonful of vanilla and freeze, when partly frozen open the freezer, add a pint of strnlnea strawberry juice -from berries which have been put through a sieve. Let stand four hours to ripen. , Strawberry Tapioca. Wash and cook a cupful of tapioca, adding a piiit of water and cooking until clear and soft. When cold add a quart of strawberries' sliced; serve with sugar and cream. Strawberry Pie.—Make a pastry shell and bake it. Fill the shell with sliced berries, mixed with sugar ; heap .over it sweetened whipped cream and dot with sliced berries. Serve cut as any pie. Strawberries crushed with sugar mixed with cream make delicious cake filling. ,