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Show fl.me may live "sir fair dreams, costly cost-ly Jeweled, rare dreams. Some may rove the luring world a-free a-free as nomine birds; But sUII I'll nnd my all for me. dor waiting at my call for me In my printed palaces, bright .tap . estrled with words! -Martha Haskell Clark. A SYMPOSIUM OF SOUFFLES. If you have been forehanded and packed eggs for winter use when they were not cheap, p-.. ., ; 1 1 but lowest In "CC JferS able to Indulge in uYX a few ess disnes fgs which are espe-Pk espe-Pk dally fine. Those TL-Tif who are fond of 0 ' " cneese will like this substantial and satisfying souffle. Salmon Souffle. T"ke one small can of salmon, two tablespoonfuls of corn starch, one tablespoonful of butter, one-quarter of a cupful of milk, three eggs, one tcaspoonful of onion Juice, one tcaspoonful of chopped parsley, one-half cupful of bread crumbs, salt nnd pepper to taste and one teaspoon-ful teaspoon-ful of lemon Juice. Drain the salmon and remove the bones and skin. Blend the butter and corn starch and gradually gradu-ally add the milk until smooth. Season, Sea-son, remove from the fire, add egg yolks, lemon Juice, onion Juice, pars-lev pars-lev and bread crumbs. Fold in the whites of the eggs. Set the baking dish In a pan of hot water and bake half an hour. All souffles should be baked in hot water to avoid overcooking. overcook-ing. Lemon Souffle. Take six eggs, yolks and whites beaten separately, add one cupful' of sugar to the beaten yolks, then the juice and grated rind of a lemon, fold In the stiffly beaten whites and place In a buttered dish, set In a pan of hot water and bake 40 min utes. Serve with a lemon sauce as dessert. Veal Souffle. Take two cupfuls of chopped veal, two tablespoonfuls of butter, one cupful of sweet milk, one cupful of cream, one tablespoonful of minced parsley, three eggs, two tablespoonfuls table-spoonfuls of flour, one can of button mushrooms and seasonings to taste. Melt the butter without browning, add the flour. When smooth add the cream and milk, cook until It thickens, add the veal, then the yolks of the eggs, mushrooms and parsley... Take from the heat and cool. When ready to use, fold In the stiffly beaten whites of the eggs, turn into a buttered baking dish and bake 20 minutes. It Is easy In the world to live after the world's opinion; It is easy In soil-tude soil-tude to live after our own: but the great man Is he who in the midst of the crowd keeps with perfect sweetness sweet-ness the Independence of solitude.--Emerson. .... SEASONABLE GOOD THINGS . A most delicious cheese combination to serve with crackers and coffee is iimn m.j the following: . p, 'r"--'v Cheese Roll I " ; ; ,v Take one cake of LJT-1" " any cream cheese, - one - cupful of wJ... j grated New York W&zzMfi cheese, a "dash of SMlfTy re pepper, one-- one-- half cupful of chopped, stuffed olives " and enough thick uweet cream to mold Into a roll. Decorate the roll with thinly sliced stuffed olives, and serve on a doiley covered plate. Pepper Hash. Wash and dry five large green peppers and one red one. Cut them open and remove the s.epils anC' white membrane. Chop the pepper? pep-per? fine, add the white heart of a cabbage, cab-bage, also chopped fine, add two table- spoonfuls of brown mustard seed, three tablespoonfuls of salt, one of sugar, and cover with good cider vinegar. vine-gar. Stir up thoroughly, then bottle. Ginger Punch. Chop three-fourths of a pound of Canton ginger, add one quart of water, one cupful of sugar, and boll twenty minutes. Cool and add three tablespoonfuls of the ginger syrup, three-fourths of a cupful of orange juice, one-half cupful of lemon juice and large pieces of cracked Ice Stir until well chilled and add one' quart of npolllnarjs water. Chestnut Cup. Prepare chestnuts cooked until tender In a rich lemon sirup, adding some of the rind for fur ther flavor. Dispose a ;ew of these chestnuts cut In slices in the bottom of a sherbet cup, add a spoonful of vanilla Ice cream and garnish the top with whipped cream, sweetened and flavored. Chejse Souffle. Prepare a thin sauce nslng one cupful of milk nnd two ta-J ta-J espoonfuls each of butter and tiour. Melt the butter and add the flour, mix we . then add one cupful of milk, cook until smooth, season well, and a ,d three-quarters or a cupful of grated cheese, the yolks of three eg4 and astly fold in the stiffly beaten'whi es Lake slowly about 45 minutes Macaroni and SalmonCook th macaroni until tender, then rra It in layers with shredded salmon pen per salt, bits of butter and a few trZ o emon juice. When the casslrl filled pour over a cupful of Llk-cover Llk-cover with buttered crumbs and bake' Apple Snow.-Grate two large an Pies, cover with one cunfni If P break the whites o! foS ' JPPles and sugar and beat hd on half hour .The mixture will be SZ andmstand alone. Serve co, |