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Show I1cabinetE3 ( IHI, WUrn Nwippcr Union,) When earlh'a laat picture la dusted, And the floors are palntod and dried; When tho oldest carpet la beaten, And Die youngest aplder haa died. We ahull reat, and faith we ahall need It; I.lo down for a moment or two, Till the duat on the grand piano Shall act ua to work anew. With apologies to Kipling- SEASONABLE GOOD THINQ3. This Is the time of year when parsnips pars-nips nre nt their best. Somo like them gg. cooked with vego- thero nro othors who think a pursnlp fritter Is tho dish of excellence. To prcpnro tho fritters tho vegetnblo Is cooked, then skinned nnd tnnshed very fine, seasoned well nnd a teaspoonful of tho mashed parsnip pars-nip dipped Into n fritter batter, then fried In deep fat. Tlieso fritters aro usually served with some kind of sweet sauce llko hot maple syrup. Cheese Souffle. I'repnro a thick" white sauco using oue-fourth cupful each of flour and fat with ono cupful of milk; when cooked nnd thick, cool and add one-half cupful of grated cheese, thrco egg yolks, ono teaspoon-ful teaspoon-ful of salt, one-half teaspoonful of pnprlka, one-half teaspoonful of onion Juice. Mix carefully and fold In tho stiffly beaten whites -if three eggs. Turn Into a well-grai-t baking dish and set this dish Into a pan of hot water; bako In a moderate oven until un-til firm In tho center. ' Oysters a la Poulel I'reparo a poulet sauco by adding ono nnd one-fourth one-fourth cupfuls of milk to six tnble-spoonfuls tnble-spoonfuls of Hour, stirring nnd mixing well before cooking, then cool slightly nnd add two well-benten eggs. Tnko ono pint of oysters, toss In n pnn until the edges curl, then drain nnd add to one-half cupful of mushrooms, or tho snmo n mount of celery cut In small pieces, ono chopped pimento, ono hard-cooked hard-cooked egg nlso chopped, two tnble-spoonfuls tnble-spoonfuls of melted butter sensoned with salt nnd pepper, nnd servo In croustndes, mndo by cutting brend Into In-to oblongs nnd hollowing out the centers; cen-ters; then brush with butter nnd brown In the oven or toast under tho gas flnme. Decornte tho tops with minced parsley. An aaplratlon la a Joy forever. To have many of these Is to be aplrltu-ally aplrltu-ally rich. A GROUP OF GOOD CAKES. A cjike which Is easy to mnko If ono hns a good strong arm to give It the heating It needs Is BBJBj Weary Willie. No H55I55! Weury Willie would have j 1 ti,0 nniiio, nnd doservo It, L -4 who hud ever mndo tills S cake. Tnku one cupful BBj?lBJ of sugar, ono nnd one-fQhrjn one-fQhrjn half cupfuls of Hour, two jCTjJLjo tcaspoonfuls of bnklng CgggT powder, a speck of salt, . i sift three times to blend mmmmmmmmm woii, into n measuring tup in up tho whites of two eggs, tlU the cup to half measure with softened butter, not melted ; then flit to the top with milk and water or Just water. Tour tho mixture from tho cup, adding tlavnriug; mix well, then bent lth a strong spoon or egg benter for seven minutes by the clock. If Wllllo doesn't get too weury keep at It for ten minutes min-utes nnd tho cake will hnvo tho most beautiful texture and grain. Uako In layers, color ono and leave ono white. Uso color selected for Inyer In tho Icing which may bo used for tho filling. Every Day Cake. Ilcnt four table-spoonfuls table-spoonfuls of butter to a cream, add one-half cupful of sugur, one-half cupful cup-ful of chopped raisins, two egg yolks beaten light, one-fourth cupful each of maple nnd corn sirup, ono-hnlf cupful cup-ful of milk; add ono nnd three-fourths cupfuls of flour, a teaspoonful of crenro of tnrtnr, hnlf teaspoonful of eodn, one-half tenspoonful of salt and tho earao of mace, all sifted together Lastly add tho stiffly beaten ivhi.' of tho eggs nnd turn Into a shallow pan. Sprinkle with chopped nuts or raisins, and dredgo with ono teaspoonful teaspoon-ful of sugar. Hako ono hour or long-cr, long-cr, depending upon tho depth of the mixture In tho pan. Flo Cake. Take two cupfuls of stalo bread crumbs, mix two table-spoonfuls table-spoonfuls of shortening with three-fourths three-fourths of n cupful of sugar, a little salt and nutmeg; stir In two well-bentcn well-bentcn eggs nnd the bread crumbs. Sift four tenspoonfuls of bnklng povv-tier povv-tier with ono cupful of flour; add one-fourth one-fourth pound of figs nnd bent well Turn Into n lonf-shuped pnn or one with n cone and bnko thirty to forty minutes. |