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Show the mcrm I V12S. Western Ne"P"W llolon.l One may fall, but he falls by himself him-self Falls by himself with himself to blame; One may attain and to him Is the pelf. Loot of the city In gold or fame;" Plunder of earth shall be his own Who travels fastest and travels alone. R. Kipling. SANDWICH FILLINGS There Is no season of the year when sandwiches are not In order. Sand- in cold weather, if one looks for It, It niti.v be found green and palatable. It mr.kes a most piquant sandwich HII-Ing; HII-Ing; season with olive oil, salt, a bit of pepper and lemon juice, with a pinch of sugar and lay on the buttered but-tered bread. Pepper Filling. Chop green peppers pep-pers thut have been cut into halves and the seeds and fiber removed, simmer sim-mer for ten minutes in a tablespoon-ful tablespoon-ful of butter. Season with salt and set aside to cooi. Spread on buttered hrend. Dutch or cottage cheese, made smooth with cream and seasoned wilh chopped onion, chives, green pepper, nuts or chopped cherries, will iimke a variety of sandwiches. Chopped almonds, maple sugar smiped fine, chopped nuts, mixed with eunuch thick cream to make a filling to spread. Orated horseradish, thick cream, a hit of lemon julue; spread on whole when! nread, buttered. Cooked tongue, spread with mus-lnrd. mus-lnrd. after cutting Into very thin slices. Corned beef, spread with mustard, thin slices of roast beef, dressed with tt:h:isco or Worcestershire sauce. Hard-cooked eggs chopped and mixed wilh chopped watercress, melted melt-ed butter, a pinch of mustard, salt, nnd a dash of cayenne. Swiss clitese cut into very thin slices, placed between slices of buttered but-tered bread and toasted. American cheese, grated and mixed with cream, a flash of cayenne, spread on hollered bread and fried in a little lit-tle nutter on both sides. Thin slices of banana dressed with French dressing, laid on buttered bread. Chopped raisins, nuts and a Utile orange juice to soften. Chopped figs or dates with a few mils, a pinch of cinnamon or cloves. Casserole Foods. The average housewife of today is looking for every possible labor suving device which she wicn ninng, like soup, may be made out of almost al-most anything which is edible. Water cress grows on the banks of running brooks and even can use economically. econom-ically. The cas s e r o I e has much to rec ointnend It. It may be placed in a mod erute oven wilh Its contents and dis missed from the mind until serving rime. There is no limit to the possibility of casserole foods. Some one is thinking think-ing up something new every day. Chestnuts en Casserole. Kemove the shells from three cupfuls of chest-mils, chest-mils, put them Into a casserole and cover with three cupfuls of highly sea sotied chicken stock. Cover and cook in a slow oven for three hours Thicken the stock with flour and but tor cooked together and serve hot trom the casserole. Lamb en Casserole. Have three steaks cu' from a leg of lamb I'ut Into a hissing hoi frying pan to sear the surface and hold in the Juices Remove from the pan. brush wilh but tor. sprinkle with salt and pepper and put inin a casserole. Add one cupful of potatoes cut Into cubes, one cupful of string beans, one-half cupful cup-ful of carrots cut into cubes or strips, three slices of onion, two cupfuls of slewed and strained tomatoes thick oncd with two tahlesf nfuls of nutlet anil Hour well mixed together. Cook until the vegetables are soft. Serve from the casserole. Cassolet of Castelnaudary. This I historical dish Is prepared thus: Soak a quart of limn beans over uighl. stew I them In the same water until bubbling then set aside for an hour. Drain the beans, season and add boiling watei and cook until nearly done. I'ut two cupfuls of cold cooked chicken or duck, the drained beans, one sliced onion, one-half cupful of strained to mato. one quart of hroth and a tea. spoonful of any good meal sauce In r a casserole. Hake one hour: uncover, sprinkle with hrend crumbs and a little chopped parsley; brown and serve. Wild Duck en Casserole. I'repare the (Hick for roasting, brown in a little butter In a frying pan, then place In the casserole with an onion and a few stalks of celery In each duck. Add n cupful of small onions, two cupfuls of carrots cut Into small balls, and two cupfuls of potatoes cut into large balls; add plenty of seasoning and cover tightly. Cook until the vegetables vege-tables are tender, then serve the duck on a hot platter garnished with the vegetables and hot wild rice, boiled and served with the duck. |