| Show ame kitchen cabinet U lilo 1030 N P W U union 10 lla having ving it clearly in your heart that th t all men are equal and in your head that the exterior them you oan can got get on very well in the world FRENCH DISHES the french cook to Is gifted in being able to make very verp delightful dishes from the must most simple materials choux C h ou x a la creme put a to tablespoonful ble of 0 butter in saucepan with a cupful of water a teaspoonful of sugar a piece of lemon peet peel and a little salt boll well together stir in two tablespoonfuls of flour and cook until thick allow this paste to cool then work into it two eggs and sufficient milk to make a drop botter batter heat a kettle of lard or use a deep trying frying pan drop the paste from a spoon into the hot tat fat making lumps about the size of an egg when slightly brown and well putted puffed remove and drian them when cool scoop out a little from the top of bac each and fill with swee sweetened and flavored whipped cream jelly or preserves may be used in place of the cream it if preferred boeuf a la Is Mode Take the under part of a round steak place in a deep e earthen arthen dish and pour over it spiced vinegar let the meat remain in this several hours then lard it with strips of salt pork make blake incisions a few inches apart and stuff with seasoned bread crumbs use pepper onion thyme and marjoram bind the bee beef into shape and dredge with flour cut two onions and one half of a turnip and a small carrot and fry in a little fat drown the meat all over p place ace on a trivet in 1 a pan and add boiling water a bag of herbs vege tables and simmer until the meat Is tender take out remove the strings g s and herbs place on a large hot plot plat ter surround with the vegetables and potato balls and onions salad romaine Rom alne put crisp leaves of lettuce in a salad bowl that lins has been rubbed with a cut onion make blake the the following dressing take one hard cooked egg mash it with a fork adding salt paprika half a teaspoonful teaspoonful of mustard a teaspoonful of hashed chives the same of fresh tarragon two tablespoonfuls of olive oil and one of if vinegar toss toes well so that the romaine Is well covered roast duck orange sauce baste wild duck while roasting with butter and lemon juice and serve with a sauce prepared thus shred very fine the rind of two oranges and parboil in a little water melt two table spoonfuls of butter and add a tablespoonful of flour when well blended a add dd a little water cook adding the juice of the two oranges season with pepper and salt and add the orange peel serve hot hol GOOD THINGS FOR THE TABLE the use of lemon juice instead of vinegar except in making Is to be recommended pineapple M a pie take one can of shredded pineapple one half cupful of sugar the yolks of three eggs agga four tablespoonfuls of c c 0 r u n sta s t a reh one third of a cupful of lemon juice one teaspoonful of the grated rind one fourth of a teaspoonful of salt one fourth cupful of pineapple juice one tablespoonful of butter drain the pineapple and stir the juice with the cornstarch and lemon juice cook until thick add the grated rind the beaten yolks of the eggs then the pineapple and cools cook two minutes add the butter s and nd p pour 0 ur into a baking shell cover with a meringue made with the whites I 1 of the eggs molded vegetable salad take two bunches of young carrots scrape cut and cook until tender in two cupfuls of water drain and press the car rots through a ricer to the water in which the carrots were cooked add so salt it paprika a tablespoonful of worcestershire cester shire sauce one teaspoonful of chill powder two level teaspoonfuls of gelatin reheat and dissolve the gelatin then pour into a ring and set away to chill with the vegetable mixture placed lu in layers with the gelatin chill and serve on let tuce with the center filled with cubed pickled beets sauce tartar Tart arThis this Is a sauce that makes fish or any shell fish foods more appetizing mix blix one halt half teaspoonful spoonful ten fu 1 of mustard with the same of salt a few grains of cayenne and a teaspoon fill ail of powdered sugar add the yolks of two eggs stir until thoroughly blended setting the dish in ice water add a drop at it a time of olive oil until nearly a half bait cupful has been used then it may be added faster deat beat with a whisk or wooden spoon add one and one half tablespoonfuls of lemon juice while beating in the oil use one halt half cupful of the oil when using add chopped capers pickles olives and parsley with a drish dash or of tarragon vinegar sauces rind and sou scuffles souffles illes may be quickly prepared with cream of pea or asparagus soup bifi Hi fi |
