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Show 1-"kitc,icn5j I fesJCABINCTKi To -- I the face In the right ill- HhV reotlon, ami then simply to travel HJ on, unmindful and nerr dteoour KHal iiK'-'t hy even frequent relapaea by H the way. g Hie seOTOt of all hum. in H achievement H EVERYDAY FOODS. M An attractive salad Is ahvavs a most welcome addition to a dinner or HJ HJ B f J JH Celery Jelly Salad. H K jagfl cupfub HH r "BflB a ta- HH 1 JvTjtl I grated HH mff H " '"')' 1,'M'' '""' a gVfl mf v l1'"1'1' of "'elery Seed Into HWJ LCtJ saucepan; bring Io Ho- HJ HtLAlvTJ boiling point. aside M for l.'i minutes; add half HH a package of gelatin which haa been H soaked In n half-cupful of cold water, H half u teaapoonfnl of suit and the H JUice of half a lemon. Stand over H boiling water until the gelatin is ills BH solved; strain, stir In a iniuiitlt vLyr. H cut celery, set on co and Stir OCCa- H slonally until the gelatin begins, to H thicken; mold In small cups and chill. H At serving time turn out on bed of H lettuce 'eaves and mask with may- J HH Beef Collops. Cut a t iblespoonful H of butter In a trying pan; add one SB small onion chopped tine, a teaspoon. Hla ful of minced parsley, the aame of eVaV suit and a few dashes of pepper. Slir RBI In one tahloapoonfn of flour, and one BH pound of ran bee' cut tine. ook HH five minutes, tlrring constantly, HH Serve hot on buttered toast. Hgn Chicken Loaf. Cook the fowl In BV water until 'be uieat fab's from the BH hones. Strain, put the liquor Into a HH saiieepan and radUCO to tb.ee cup- HH fuls by boiling. Add one-half pack- HH age of gelatin Separate the meat IHgl from the bones und shred fine. Rinse aMH an earthen uiolil In cold water, put In BB the chicken, swason the liquor nnd BB pour over the chicken. Set It ,,u iy B to harden and serve next day with Bj mayonnaise dressing. A good liiilta- BB Hon of this chicken loaf an be wide BB by using eantied chicken and chit ken BB BB Liver Soup. Take half a pound of H cold cooked liver, grind It through the BB chopper. Pry one largo onion in two aBs tahleapoonfula of butter, then add the wSm liver. Add one cupful of sfte( bread ItalfS crumbs Season with salt and pep HH per and add si cupfull of soup 3ES stock. Roll l.ri minute., press through 5Nij a 'olamler, ant thicken With 'be yolk IhH |