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Show 1 MmTCHCKlH I iilCABINETiigl BftEi B "One ahlp roes east and anothor wsst V Whtla the self-same breeies blow. K It'a tho ot or the aalli and not tha Bui Bales BKi That bids them where to so. DBf Like the wlnda of tha air are tha K waya of tha Jntes H-V As wa journey atone through Ufa; M It'a tha set of the aou that decides Bft the goal U And not tha storms or tha strife." WK DAINTY RAMEKIN DISHES. jW, Tlio individual ramekins aro best IWj adapted for all kinds of souffles, cecal- uft 'PC1 nn(J dovllcd mix- U1 bsbbbbsBpI Sweetbread Ramekins. njii lBBr-b Cle;"i and pnrboll n fflff BlcA sweetbread and cut In Ixi JLr cubcs MeU tw0 ubl" WIS ACC spoonfuls of Jour and jgj m'lV Iour on crndunlly ono Bar j cupful of chicken stock. Hfj Ilcbeat the sweetbread KB, ,n the sauco and udd one-quarter of a 1ML cupful of heavy cream and one and CBi one-half teaspoonfuls of beef extract. KM Benson with salt, pnprlka and lemon ffll Juice. Fill the roraokln dishes, cover IBff with crumbs, well buttered, and bako jB until the crumbs aro brown. !' Curried Sweetbreads. I'ropnre the IK' sweetbreads by soaking them In cold IH' water, to which a tablespoonful of BJ lemon Julco or vinegar has been added. K Remove and drop Into cold water. Mk When cold cut In circular pieces. Fry 1m s sliced onion In two tablcspoonfuls of j' bntter or ollvo oil until lightly colored. MX Add two tablcspoonfuls of flour; cook S, until well blended ; add a cupful and a H ' half of chicken stock and cook until 1 thickened. Strain, season with salt, w. Pepper, a teaspoonful of curry and a Bj; tablespoonful of tarragon vinegar or h' lemon Juice. Let tho sauce cook a mo- B went; add the sweetbreads, turn Into Mi individual ramekins and bake about Bj thirty minutes. Bjj- Date Fluff.Duff. Btew ono cupful of ' dates until tender, flrst removing the BL ajoaes. Pot through a colander and nix with a cupful pf sugar that has B been mixed with a teaspoonful of IB cream of tartar. Beat tho whites of IB , Ave eggs, add a pinch of salt and when IB very stiff odd tho yolks of two and iBJK whip again. Mix lightly a llttlo at a iBfii tlrao, with the dates and sugar, and JBJj plsco In a buttered dish or ramekin. HJjt Sprinklo with ono-half cupful of BL r chopped nnti. and bake fifteen minutes. nSBJ' Seryo with whipped or plain cream. .Bf B Any creamed fish, meat or vcgetablo, MP . " well seasoned, covered with crumbs S which bavo been well buttered, makes H' a slco hot dish for luncheon or supper. Be, I'm slad the stars are over ma Br-- And not beneath my feet, S3i Where I should trample on them Mr Like cobbles In the street. H I think It la a happy thins M, That they were set so fart Bit) II' be,t t0 hVB to 'k UP btch Bu ' Wrjun you would see a atari BK-. ' Annette Wynne. jK TIMELY SUGGESTIONS, Bj t, A good workman takes care of his JE l tools and takes prldo In keeping them Bj - In good condition. Vj .-BBBF 8ucn utensils ns I " "" W?M turn with cranks Bj j '& yT" an(' nnvo " 'n SDm - - yJ(--ff n ' r Kcarlngs B'.' k JH I u should novor bo IWrt ' jU S) put 'nto wOtOf up Mr islsiM iswlsi ,0 tJ, Kenr'nff on HJ fc- less soiled, then Bj t wash, quickly with clear hot water, MS ' using a brush, and Immediately after JB ' using, dry before putting away. g "i Tins, sheet Iron pnns and all a ten- H fells subject to rust fcbould bo carefully II ty dried beforo putting nwny. If not used i 11 fc. often greaso lightly with unsalted fat Em ft beforo putting away. I h never iui puns una Kettles partly Bj ,. filled with water on tho stovo to soak, flj ' Fill them with cold wator and soak B8 away from tho heat. K Noyer drop kitchen knives or bono- B handled knives In tho water. Wash JK,' them thoroughly with a cloth In hot W Buds, then rlnso and rub dry. MR Blovcs, unless used for straining fat WM should never bo wnshed with sonp.but in cleaned with a brush, using soda, not III , soap. In tho water. Graters should be ill cleaned at onco after using with n lip, small vcgetablo brush; rinse and dry jEnS beforo putting nway. Iffiff All saucepans and utensils should be H cleaned on tho outside with as much ' HI care as the Inside. ' Mk , Add a few drops of roso water to ' TwM ' almonds to prevent their oiling wSen MM grinding them for small cakes or con- ' nip - lections. t lr Bread crumbs should be used In- ' Ml! "Icatl t cracker crumbs for all foods J CTt. to be fried, as the cracker crumbs ab- , flllli' rb Brcn80 mati- Croquettes, ment balls and such ' rHa dishes may bo prepared and covered ! W. with bread crumbs tho day before, dnd cMt fried when needed nWBBBV QBmsWiRBBBBBBBSSVbta.- JJSB' BBBBBbi fdMlftJuMUjagsMH2!IB I Let us learn this sentence by heart: Someone has said that "true hoipttal-Ity hoipttal-Ity consists In having what you were Rolns to have anyway, and not changing chang-ing the cloth usless you were going to anyway." CA88EROLE DISHES. Tho most appealing thing about dishes of this sort is that they can be BMBjsv Prepared, placed In tho BBBj oven at a moderate torn-BmQB torn-BmQB pcraturo and dismissed BPPlffflJ from tho mind until scrv-flRBB scrv-flRBB ng tlmo. Tho dish Itself jB ls Placed on tho table, KrM Jo'nff nwny with a plat-Uyy7! plat-Uyy7! ter and ono or two vege-" vege-" tnblo dishes usually needed, so Mint altogether altogeth-er a casserolo dish Is n great saving. Cassolet of Cattelnaudary. This Is a historical dish. Soak n quart of ima beans; placo them In a stowpnn, witn water to cover, and placo upon mo fire. When they begin to bubble rcmovo from tho heat, cover and set asido for on hour. Drain tho beans; odd fresh boiling water and set tho beans again on tho Are, Salt and lot them cook until nearly done. Put two cupful, of cold chicken, duck or any rat fowl, tho drained beans, one onion, sneed, half a cupful of strained tomn- ini a.Unrt of brotn nnd a teaspoonful of kitchen bouquet all Into a casserole. Hake ono hour; uncover, sprinkle with proad crumbs and a llttlo chopped parsley; pars-ley; brown and serve. Chestnuts en Casserole, This recipe has appeared before, but Is so good that it bears repeating: Removo the shells from thrco cupfuls of chestnuts, put Into a casserole and pour over throe cupfuls of highly seasoned chick-en chick-en stock. Cover and cook In a slow oven for three hours, then thicken the stock with a tablespoonful each of flour and butter cooked togother. Sorvo from tho casserole. Lamb en Casserole,- nave three steaks cut from the leg. Put In a hissing hot frying pan to scar tho surfaco and hold in tho Juices. Rcmovo Rc-movo from tho frying pan, brush with butter, sprinklo with salt and pepper and put into a casserolo dish. Add one cupful of potatoes cut In cubes, ono-half cupful of string beans, threo-fourths threo-fourths of a cupful of carrots cut In thin strips, thrco slices of onion, two cupfuls of stewed and strained tomatoes toma-toes thickened with two tablcspoonfuls tablcspoon-fuls of butter and flour well mixed together. Cook until' tho vegetables aro soft and tho meat tender. It's a aatlsfartorr working arrangement arrange-ment where a husband glvea his wife some Judicious flattery and the wife gives her husband some judicious cookery. SMALL CAKES. Small cakes with a cup of tea or a bit of fruit will often serve, as a On- ish to n meal and they j can always bo kept on BHjBI scotch Oat Cakea-. -rSwjJ Add six tablcspoonfuls Jtep! 0f 'nt 0 n cuPful f boll, i lJctJ lug water, boll up and -xt' Pour boiling hot over ono i pound of oatmeal, tho finer ground the hetter. i Mix well and roll out very thin, cut i with n biscuit cutter and bake In a I hot oven until crisp. Favorite Cookies. Tako one cupful I of shortening, ono and one-half cupfuls cup-fuls of sugar, onc-hnlf cupful of sour milk, ono teaspoonful of soda dlB. i solved In tho milk, a teaspoonful of , grated nutmeg, flour enough to roll qulto soft Sprinkle each cooklo as It Is placed on the tin with n llttlo granulated gran-ulated sugar. Hake a light brown. Molasses Cookies. Tnkntin-A . ono cupful of molosscs, one cupful of brown sugar, one cupful of shortening, shorten-ing, ono cupful of sour milk, two ten-spoonfuls ten-spoonfuls of soda. Add flour to roll. Bako In a moderate ovon. Boston Cookies. Tako ono cupful of shortening, butter preferred; ono and one-half cupfuls of sugar, thrco ggs, ono tnblespoonful of soda dissolved In ono and ono-half tableflpoonfuls of hot water, thrco and one-fourth cupfuls cup-fuls of flour, one-half teaspoonful of salt, ono teaspoonful of cinnamon, one cupful r,; chopped nuts, one-half cupful cup-ful each of currants and raisins. Mix. drop and bako as usual. : Crullers. Take ono cupful of sugar I threo eggs, ono tablespoonful of bus ter, ono cupful of sweet milk, two tea- i spoonfuls of baking powder, ork llshtly with ns llttlo flour ns possible. , Cut in oblongs, slash with n sham knife two or three slnshes evenly from tho edrej, nud fry In deep fnt. Uoll in powdered sugar. |