OCR Text |
Show Ohe KITCHEN CABINET Ug, lltU, Wutaio Nwaiair IJ mull. ) I hold tha flnest plctura bonks Art woods an' flelda an' runnln' brooks; An' when tha month o' May has dona liar palntln' an' tha mornln' aun Is IlKhtln' Just axactly right Each eTomeoua acene for mortal alh-ht. I staal a day from toll an' (u To ae tha aprlnt, time a picture how. H , i Edgar A. Oueat. i SEASONABLE GOOD THINGS rr--' A salad which combines refresh- Bient, appearance and pnlatahlllly Is: m Summer 8alad. Take one package pack-age of gelatin, dissolve It In one-half one-half cupful of water. When softened add one a iu a 1 1 'can of grated plneiippie, three small cucumbers and one onion put through the incut grinder using the coarse knife; add the Juice of two lemons, one cupful of sugar and one-fourth of a teiiHpoonful of salt and mix well. Pour Into a mold. When 1 chilled and flrra serve on head lettuce with mayonnaise which has been en rlched with whipped cream. Mint Sherbet. This Is nice served with roast leg of lumb. Cut very flue one-fourth of a cupful of mint, steep la one and three-fourtha cupfuls of - water with the rind of a lemon. Add one cupful of lemon Juice to one and three-fourths cupfuls of sugar, let come to a boll, add a teaspoonful of i .-"gelatin softened In wuter, and stir until dissolved. Freeze und serve gur-, gur-, nislied with sprigs of mint. Chocolate Milk Shake. Melt four squares of chocolute, add one and three-fourths cupfuls of sugar, a pinch of salt, pour on gradually, while stlr-7 stlr-7 ring, one and one-half cupfuls of boiling boil-ing wuter. Uoll five minutes, cool, put Into a Jar and keep on Ice. Take two tuhlespoonfuls of chopped Ice, two and one-hulf tafdespoonfuls of the sirup, one egg and two-thirds of a cupful of milk. Shake, strain Into a glass and serve. Don't forget to put up small fruits, crushing them with tin imjiiiiI measure of sugar. Put Into sterile, chilled cans and seal. Keep In a cold place and you can have strawberry shortcake in January. The secret of keeping this fruit Is first mixing It very well wltt the sugar, every berry well crushed; If usliig currants, tha softer berries innsh easily. Store either In the back of the Ice chest or In a very cold "- cellar. Rice With Bananas. Season cold boiled rice with melted butter, the grated rind of a lemon, and sweeten to taste with sugar. Add the yolks of two eggs well beaten, cook until thick, then pack Into a border mold and keep warm ten minutes. Turn out carefully on a plate, fill the center with sliced sweetened banauas. I'our over the pudding a sirup flavored with lemon, orange, or any fruit Juice. Meat and Fish Saucet. It Is a good plan to keep a list of sauces at hand with .the recipes for preparing them. A very plain homely dish becomes be-comes something quite stylish when dressed with an appropriate sauce. F,veryody makes the white sauce use two tablespoonfula of bubbling bub-bling hot butter to two tuhlespoonfuls of flour, nml when well mixed add a cupful of milk nnd cook until thick. This sauce with a slight variution Is the basis for ninny sauces. For a thinner sauce a tablespoonful each of butter nnd flour; for a thick amice for croquettes use four of ench. v Browning the butter und Hour makes a brown snuce. With browned flour a little more must be used to thicken. For a bechamel sauce use one-half cupful of white stock and one-half cupful cup-ful of cream; when ready to serve stir In an eeg. To prepure the stock use chicken or veal, adding carrot, onion, bay leaf, parsley and peppercorns for flavor, and seasoning. Drawn Dutter Sauce. Melt one-hall of a third of a cupful of butter, add three tuhlespoonfuls of flour, one-half teaspoonful of salt, one-eighth of a teaspoonful of pepper and gradually one and one-half cupfuls of hot water. Boll five minutes and add the remaining remain-ing butter In small pieces. Serve with baked or boiled fish. For caper sauce, add to the drawn butter sauce one-hulf cupful of capers drained from their liquor. Serve with boiled mutton. Hollandalse Sauca. Wash half I cupful of butter nnd divide Into three parts; put one piece with one-half tablespoonful of vinegar or lemon Juice and the yolks of two egjjs. Set over boiling water and stir constantly with a wire whisk. Add a second piece of butter, and as It thickens, flie third ; remove from the fire and add salt nnd cayenne. Sauce Tartare. Mix one tablespoonful tablespoon-ful each of chopped pickles, capers and parsley, one-half teaspoonful of onion Juice; add one cupful of mayonnaise. ; Olives may be used In place of the pickles If desired. Sauce Bearnaise Is prepared as above with the addition of a teaspoonful teaspoon-ful each of finely chopped parsley and fresh tarragon. |