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Show OKe KITCHEN CABINET Q. 1921. Watrn Newspaper Union.) There ain't no un In growlln' An g-rumblln' all th time: When muslc'i ringing everywhere And everything'! a rhyme. Just keep on emlling cheerfully If hope Is nearly gone, And bristle up and grit your teeth An' keep on keepln' on." APPETIZING DISHES Here la a dial) which If one likes highly .so'iponed food, especially garlic, gar-lic, will be greatly eu- Joyed : S i6oned Spaghet.l. Cook three cloves of garlic In four tablespoon-fuls tablespoon-fuls of olive oil add one cupful of dried mushrooms mush-rooms that have been soaked In water until soft, add the water to the garlic, the mush- rooms, and four table-spoonfuls table-spoonfuls of butter. To this add two cupfuls of stewed veal, two cup-fuls cup-fuls of tomatoes, a bn-y leaf, one-half teaspoon ful of thyme, with salt and I pepper to taste. Simmer for two hours, stirring occasionally. Cook one and one-half cupfuls of spaghetti In salted water until tender, blanch and drain. Put a layer of spaghetti In a buttered hnklng dish, add a layer of meat and gravy, continue until all Is used. Bake In a moderate oven twenty minutes. Cornish Pasty. Prepare a good baking powder biscuit dough, roll out and line a large pie tin.' Tut Into the lined pie tin a layer of diced beef steak with plenty of the suet for fat; If that Is lacking add butter, sprinkle with salt and pepper and cover with a layer of thinly sliced potatoes and a thin layer of parboiled and sliced rutabagas, now a sliced onion or two and season well. Put on the cover of dough with a vent to allow the steam to escape. I teaspoonful or two of water may be added to aid In the Hist cooking. Bake for an hour or nn-til nn-til the vegetables are well done, tie-move tie-move from the oven and wrap In a hea-y cloth to steam the crust before serving. This makes a fine one dish meal. Good White Cake. Take the whites f three eggs beaten stiff, udd one cupful of sugar, two-thirds of a cu. ful of pastry flour sifted with three teasooonfuls of hnklnu powder. Cream otie-hnl' enpful of butter, add the sugar, when well cre.tmed add the milk and flour alternately, and lastly fold In the egg while. Flavor to suit the tasN Bananas. This delicious fruit Is good served as a fritter, broiled with steak or chops, served ns a salad, baked In butter and lemon Julee. served In nn ice or other frozen dish, a dessert, slh-ed with breakfast food, as a cake tilling, cooked In custard, or used a n topping for custard pie. It will be dllticult to find a fruit with sufh a repertoire. Alexandria Salad. Line salud plates with crisp leaves of lettuce, cut two bananas Into balls, add four halls of cottage cheese rolled In chopped walnuts. wal-nuts. Serve with French dressing. Banana and Data Salad. Wash and dry one-half pound of dates, dry In the oven a few minutes, then remove seeds and cut Into quarters. Cut three bananas into slices and squeeze .over them the juice of a half a lemon, add the dates nnd four tablepoonfuls of salad oil. Mis lightly and serve on lettuce. let-tuce. Banana Ensemble Salad. Fill molds of lemon and grapefruit sections aod unmold them on a ring of ripe ban-. ana slices, sprinkle with chopped nuts and arranged on lettuce. Serve with cream mayonnaise dressing. This will serve us a dessert or as a salad Dressing. Beat two egg yolks, add one-half cupful of sugar creamed with two tablespoonfuls of butter two tublespoonfuls of vinegar, one table-spoonful table-spoonful of lemon Juice, one t'ible spoonful of olive oil, one-hult tea spoonful of mustard, one teaspoonful of salt, oiie-fourtb teaspimnful of paprika. pap-rika. Cook In a double boiler until thick, stirring constantly, cool and 'idd one-fourth of a cupful of whipped cream Pour over salad and serve Banana Fluff. Cut one-halt pound of inarshinnllows Into small pieces Whip one cupful of heavy cream, a! one teaspoonful of vanilla and one eighth teaspoonful of salt. Stir'ln tbe luarshmallnws with one-half cupfo1 of sugar, and we cupful of broken nut meats. Set on Ice am! -chili several hours.' Just before serving; fold, in one cupful of mashed banana 'pulp.' Serve "wlrh berrips or im Ice cream. fIxed Fruit Sad. Take one-haif cupfnl each -of shredded pineapple, chopped nut meats, orange pulp, grapefruit grape-fruit pulp, halved maraschino c!er rles. nnd one and one-half cupfuls ot sliced bananas. Mix and chill. Serve with ' . . Apples Stuffsd With Banana Wash and core six apples. Put one-half one-half a baflana Into each cavity, wh'ch has been dusted with sugar and cinnamon. cin-namon. Bake in a hot oven. Serve wlrii sugar and cream. Bananaa With Broiled Chops. Cook the chops until nearly done then on top of each put f.vo slices ot banana and finish cooking. Turn each piece of banana once. Remove the chops and bananaa to a serving dish. |